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} | bc62048c4eb784b275e062e7be64d48c7c0a2ee7c5c1c2c54f5cab3f5b7dc09d | Beef cannelloni recipe
An average of 4.3 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_cannelloni_99746_16x9.jpg Cannelloni is a classic Italian dish, great for feeding a crowd and for preparing ahead in one dish. The filling is mince with extra mozzarella – delicious! Equipment and preparation: You will need an oblong, shallow 1.8 litre/3¼ pint ovenproof dish. 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely grated400g/14oz lean beef mince2 tbsp plain flour 300ml/½ pint beef stock a few drops Worcestershire sauce 4 heaped tbsp tomato purée 1 tbsp freshly chopped thyme 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely grated 400g/14oz lean beef mince 2 tbsp plain flour 300ml/½ pint beef stock a few drops Worcestershire sauce 4 heaped tbsp tomato purée 1 tbsp freshly chopped thyme 1 tbsp olive oil2 onions, diced 2 garlic cloves, crushed2 x 400g tins chopped tomatoes1 tbsp tomato purée ½ tsp sugar (optional)small bunch fresh basil, leaves choppedsalt and freshly ground black pepper 1 tbsp olive oil 2 onions, diced 2 garlic cloves, crushed 2 x 400g tins chopped tomatoes 1 tbsp tomato purée ½ tsp sugar (optional) small bunch fresh basil, leaves chopped salt and freshly ground black pepper 16 dried cannelloni pasta tubes1 x 125g ball mozzarella, sliced55g/2oz Parmesan, grated 16 dried cannelloni pasta tubes 1 x 125g ball mozzarella, sliced 55g/2oz Parmesan, grated Method To make the cannelloni filling, heat the oil in a frying pan over a high heat. Add the onion and fry for a few minutes. Add the garlic and beef mince and fry until browned, breaking up with two wooden spoons as it fries. Sprinkle over the flour and stir well. Mix in the stock, Worcestershire sauce and tomato purée, then add the thyme. Cover with a lid and leave to simmer over a low heat for about 30 minutes. Set aside to cool.Meanwhile, to make the tomato and basil sauce, heat the oil in a saucepan over a high heat. Add the onions and fry for 5 minutes. Add the garlic and fry for 10 seconds. Pour in the tomatoes, tomato purée, 150ml/¼ pint water and season with salt and freshly ground black pepper. Cover and leave to simmer over a low heat for about 30 minutes. Taste the sauce and add the sugar if it is a little sharp. Check the seasoning and stir in the basil. Spoon one-third of the tomato sauce into the base of the dish.Preheat the oven to 200C/180C Fan/Gas 6. Using a teaspoon, fill each cannelloni tube with the cold mince filling. Arrange the cannelloni in a single layer in the dish. Spoon the remaining sauce on top. Scatter the mozzarella and Parmesan over the top and cook for about 35–40 minutes, until the pasta is soft and the cheese has browned. Serve hot with a green salad on the side. To make the cannelloni filling, heat the oil in a frying pan over a high heat. Add the onion and fry for a few minutes. Add the garlic and beef mince and fry until browned, breaking up with two wooden spoons as it fries. To make the cannelloni filling, heat the oil in a frying pan over a high heat. Add the onion and fry for a few minutes. Add the garlic and beef mince and fry until browned, breaking up with two wooden spoons as it fries. Sprinkle over the flour and stir well. Mix in the stock, Worcestershire sauce and tomato purée, then add the thyme. Cover with a lid and leave to simmer over a low heat for about 30 minutes. Set aside to cool. Sprinkle over the flour and stir well. Mix in the stock, Worcestershire sauce and tomato purée, then add the thyme. Cover with a lid and leave to simmer over a low heat for about 30 minutes. Set aside to cool. Meanwhile, to make the tomato and basil sauce, heat the oil in a saucepan over a high heat. Add the onions and fry for 5 minutes. Meanwhile, to make the tomato and basil sauce, heat the oil in a saucepan over a high heat. Add the onions and fry for 5 minutes. Add the garlic and fry for 10 seconds. Pour in the tomatoes, tomato purée, 150ml/¼ pint water and season with salt and freshly ground black pepper. Cover and leave to simmer over a low heat for about 30 minutes. Add the garlic and fry for 10 seconds. Pour in the tomatoes, tomato purée, 150ml/¼ pint water and season with salt and freshly ground black pepper. Cover and leave to simmer over a low heat for about 30 minutes. Taste the sauce and add the sugar if it is a little sharp. Check the seasoning and stir in the basil. Spoon one-third of the tomato sauce into the base of the dish. Taste the sauce and add the sugar if it is a little sharp. Check the seasoning and stir in the basil. Spoon one-third of the tomato sauce into the base of the dish. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Using a teaspoon, fill each cannelloni tube with the cold mince filling. Arrange the cannelloni in a single layer in the dish. Spoon the remaining sauce on top. Using a teaspoon, fill each cannelloni tube with the cold mince filling. Arrange the cannelloni in a single layer in the dish. Spoon the remaining sauce on top. Scatter the mozzarella and Parmesan over the top and cook for about 35–40 minutes, until the pasta is soft and the cheese has browned. Serve hot with a green salad on the side. Scatter the mozzarella and Parmesan over the top and cook for about 35–40 minutes, until the pasta is soft and the cheese has browned. Serve hot with a green salad on the side. Recipe tips This dish can be made and assembled up to 8 hours ahead of time. It also freezes well before final cooking. | {
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"title": "Beef cannelloni recipe",
"content": "An average of 4.3 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_cannelloni_99746_16x9.jpg Cannelloni is a classic Italian dish, great for feeding a crowd and for preparing ahead in one dish. The filling is mince with extra mozzarella – delicious! Equipment and preparation: You will need an oblong, shallow 1.8 litre/3¼ pint ovenproof dish. 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely grated400g/14oz lean beef mince2 tbsp plain flour 300ml/½ pint beef stock a few drops Worcestershire sauce 4 heaped tbsp tomato purée 1 tbsp freshly chopped thyme 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely grated 400g/14oz lean beef mince 2 tbsp plain flour 300ml/½ pint beef stock a few drops Worcestershire sauce 4 heaped tbsp tomato purée 1 tbsp freshly chopped thyme 1 tbsp olive oil2 onions, diced 2 garlic cloves, crushed2 x 400g tins chopped tomatoes1 tbsp tomato purée ½ tsp sugar (optional)small bunch fresh basil, leaves choppedsalt and freshly ground black pepper 1 tbsp olive oil 2 onions, diced 2 garlic cloves, crushed 2 x 400g tins chopped tomatoes 1 tbsp tomato purée ½ tsp sugar (optional) small bunch fresh basil, leaves chopped salt and freshly ground black pepper 16 dried cannelloni pasta tubes1 x 125g ball mozzarella, sliced55g/2oz Parmesan, grated 16 dried cannelloni pasta tubes 1 x 125g ball mozzarella, sliced 55g/2oz Parmesan, grated Method To make the cannelloni filling, heat the oil in a frying pan over a high heat. Add the onion and fry for a few minutes. Add the garlic and beef mince and fry until browned, breaking up with two wooden spoons as it fries. Sprinkle over the flour and stir well. Mix in the stock, Worcestershire sauce and tomato purée, then add the thyme. Cover with a lid and leave to simmer over a low heat for about 30 minutes. Set aside to cool.Meanwhile, to make the tomato and basil sauce, heat the oil in a saucepan over a high heat. Add the onions and fry for 5 minutes. Add the garlic and fry for 10 seconds. Pour in the tomatoes, tomato purée, 150ml/¼ pint water and season with salt and freshly ground black pepper. Cover and leave to simmer over a low heat for about 30 minutes. Taste the sauce and add the sugar if it is a little sharp. Check the seasoning and stir in the basil. Spoon one-third of the tomato sauce into the base of the dish.Preheat the oven to 200C/180C Fan/Gas 6. Using a teaspoon, fill each cannelloni tube with the cold mince filling. Arrange the cannelloni in a single layer in the dish. Spoon the remaining sauce on top. Scatter the mozzarella and Parmesan over the top and cook for about 35–40 minutes, until the pasta is soft and the cheese has browned. Serve hot with a green salad on the side. To make the cannelloni filling, heat the oil in a frying pan over a high heat. Add the onion and fry for a few minutes. Add the garlic and beef mince and fry until browned, breaking up with two wooden spoons as it fries. To make the cannelloni filling, heat the oil in a frying pan over a high heat. Add the onion and fry for a few minutes. Add the garlic and beef mince and fry until browned, breaking up with two wooden spoons as it fries. Sprinkle over the flour and stir well. Mix in the stock, Worcestershire sauce and tomato purée, then add the thyme. Cover with a lid and leave to simmer over a low heat for about 30 minutes. Set aside to cool. Sprinkle over the flour and stir well. Mix in the stock, Worcestershire sauce and tomato purée, then add the thyme. Cover with a lid and leave to simmer over a low heat for about 30 minutes. Set aside to cool. Meanwhile, to make the tomato and basil sauce, heat the oil in a saucepan over a high heat. Add the onions and fry for 5 minutes. Meanwhile, to make the tomato and basil sauce, heat the oil in a saucepan over a high heat. Add the onions and fry for 5 minutes. Add the garlic and fry for 10 seconds. Pour in the tomatoes, tomato purée, 150ml/¼ pint water and season with salt and freshly ground black pepper. Cover and leave to simmer over a low heat for about 30 minutes. Add the garlic and fry for 10 seconds. Pour in the tomatoes, tomato purée, 150ml/¼ pint water and season with salt and freshly ground black pepper. Cover and leave to simmer over a low heat for about 30 minutes. Taste the sauce and add the sugar if it is a little sharp. Check the seasoning and stir in the basil. Spoon one-third of the tomato sauce into the base of the dish. Taste the sauce and add the sugar if it is a little sharp. Check the seasoning and stir in the basil. Spoon one-third of the tomato sauce into the base of the dish. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Using a teaspoon, fill each cannelloni tube with the cold mince filling. Arrange the cannelloni in a single layer in the dish. Spoon the remaining sauce on top. Using a teaspoon, fill each cannelloni tube with the cold mince filling. Arrange the cannelloni in a single layer in the dish. Spoon the remaining sauce on top. Scatter the mozzarella and Parmesan over the top and cook for about 35–40 minutes, until the pasta is soft and the cheese has browned. Serve hot with a green salad on the side. Scatter the mozzarella and Parmesan over the top and cook for about 35–40 minutes, until the pasta is soft and the cheese has browned. Serve hot with a green salad on the side. Recipe tips This dish can be made and assembled up to 8 hours ahead of time. It also freezes well before final cooking."
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} | 3380fa29ecaa9f8747675453c967b114695bbebadb510b636ae7a1791027dcb8 | Beef Wellington recipe
An average of 4.1 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_wellington_with_35577_16x9.jpg Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon. 1.3kg/2lb 14oz middle-cut fillet of beef1 tbsp oil 1½ x 375g packets all-butter puff pastryplain flour, for dusting1 egg, beaten with a dash of milksalt and freshly ground black pepper 1.3kg/2lb 14oz middle-cut fillet of beef 1 tbsp oil 1½ x 375g packets all-butter puff pastry plain flour, for dusting 1 egg, beaten with a dash of milk salt and freshly ground black pepper large knob of butter350g/12oz mixed mushrooms (such as button, chestnut, wild), thinly sliced50g/1¾oz Parmesan, finely grated 1 tbsp finely chopped tarragon2 tsp Dijon mustard1 egg yolk large knob of butter 350g/12oz mixed mushrooms (such as button, chestnut, wild), thinly sliced 50g/1¾oz Parmesan, finely grated 1 tbsp finely chopped tarragon 2 tsp Dijon mustard 1 egg yolk small knob of butter100g/3½oz button mushrooms, finely sliced1 tbsp plain flour 400ml/14fl oz full-fat crème fraîche1 tbsp Dijon mustard1 tbsp freshly chopped tarragona pinch sugar small knob of butter 100g/3½oz button mushrooms, finely sliced 1 tbsp plain flour 400ml/14fl oz full-fat crème fraîche 1 tbsp Dijon mustard 1 tbsp freshly chopped tarragon a pinch sugar Method Preheat the oven to 220C/200C Fan/Gas 7.Season the beef with salt and pepper. Place a large frying pan over a high heat, add the oil and fry the beef on all sides until browned. Transfer to a baking tray and roast in the oven for 15–18 minutes. Turn the oven off and remove the beef. Leave to cool, reserving any cooking juices, and then chill in the fridge for at least 1 hour (see tip).Next make the topping. Melt the butter in the same pan and fry the mushrooms over a high heat for 5–10 minutes – you may need to do this in batches. Tip the mushrooms into a sieve set over a bowl to collect the juices and reserve these for the sauce. Transfer the mushrooms to another bowl and allow to cool before mixing with the Parmesan, tarragon, mustard and egg yolk. Season with salt and pepper and chill in the fridge for 30 minutes.Line a baking sheet with baking paper. Sit the single 375g packet of pastry on a floured work surface and roll out to a square about 40cm/16in in size, then transfer it to the baking sheet. Place the cooked beef to one side of the pastry and spoon the mushroom mixture on top. Fold over the ends of the pastry and then fold the longest edge over the beef, sealing along the side with a little of the egg wash. Chill in the fridge for 30 minutes. While it is chilling, preheat the oven again to 220C/200C Fan/Gas 7.Brush the top of the chilled beef Wellington with egg wash. Roll out the remaining half block of pastry and cut into 8 thin strips: lay 4 strips diagonally, and evenly spaced, across the top of the beef Wellington, and 4 strips across these to create a lattice pattern. Brush the lattice with egg wash and then roast in the oven for 30–35 minutes or until the pastry is golden-brown and crisp.Meanwhile, make the tarragon sauce. Melt the butter in the same frying pan and fry the mushrooms over a high heat for 5–10 minutes or until the juices evaporate. Sprinkle in the flour and add the crème fraîche with the reserved mushroom juices (from the topping), the mustard and tarragon. Season with salt, pepper and sugar and bring to the boil, stirring. Simmer for 3 minutes until reduced slightly and add any beef juices from the original baking tray. Keep hot.Allow the beef Wellington to rest, covered with foil, for 15 minutes before carving. Slice into thick slices and serve with the hot tarragon sauce. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Season the beef with salt and pepper. Place a large frying pan over a high heat, add the oil and fry the beef on all sides until browned. Transfer to a baking tray and roast in the oven for 15–18 minutes. Turn the oven off and remove the beef. Leave to cool, reserving any cooking juices, and then chill in the fridge for at least 1 hour (see tip). Season the beef with salt and pepper. Place a large frying pan over a high heat, add the oil and fry the beef on all sides until browned. Transfer to a baking tray and roast in the oven for 15–18 minutes. Turn the oven off and remove the beef. Leave to cool, reserving any cooking juices, and then chill in the fridge for at least 1 hour (see tip). Next make the topping. Melt the butter in the same pan and fry the mushrooms over a high heat for 5–10 minutes – you may need to do this in batches. Tip the mushrooms into a sieve set over a bowl to collect the juices and reserve these for the sauce. Next make the topping. Melt the butter in the same pan and fry the mushrooms over a high heat for 5–10 minutes – you may need to do this in batches. Tip the mushrooms into a sieve set over a bowl to collect the juices and reserve these for the sauce. Transfer the mushrooms to another bowl and allow to cool before mixing with the Parmesan, tarragon, mustard and egg yolk. Season with salt and pepper and chill in the fridge for 30 minutes. Transfer the mushrooms to another bowl and allow to cool before mixing with the Parmesan, tarragon, mustard and egg yolk. Season with salt and pepper and chill in the fridge for 30 minutes. Line a baking sheet with baking paper. Sit the single 375g packet of pastry on a floured work surface and roll out to a square about 40cm/16in in size, then transfer it to the baking sheet. Line a baking sheet with baking paper. Sit the single 375g packet of pastry on a floured work surface and roll out to a square about 40cm/16in in size, then transfer it to the baking sheet. Place the cooked beef to one side of the pastry and spoon the mushroom mixture on top. Fold over the ends of the pastry and then fold the longest edge over the beef, sealing along the side with a little of the egg wash. Chill in the fridge for 30 minutes. While it is chilling, preheat the oven again to 220C/200C Fan/Gas 7. Place the cooked beef to one side of the pastry and spoon the mushroom mixture on top. Fold over the ends of the pastry and then fold the longest edge over the beef, sealing along the side with a little of the egg wash. Chill in the fridge for 30 minutes. While it is chilling, preheat the oven again to 220C/200C Fan/Gas 7. Brush the top of the chilled beef Wellington with egg wash. Roll out the remaining half block of pastry and cut into 8 thin strips: lay 4 strips diagonally, and evenly spaced, across the top of the beef Wellington, and 4 strips across these to create a lattice pattern. Brush the lattice with egg wash and then roast in the oven for 30–35 minutes or until the pastry is golden-brown and crisp. Brush the top of the chilled beef Wellington with egg wash. Roll out the remaining half block of pastry and cut into 8 thin strips: lay 4 strips diagonally, and evenly spaced, across the top of the beef Wellington, and 4 strips across these to create a lattice pattern. Brush the lattice with egg wash and then roast in the oven for 30–35 minutes or until the pastry is golden-brown and crisp. Meanwhile, make the tarragon sauce. Melt the butter in the same frying pan and fry the mushrooms over a high heat for 5–10 minutes or until the juices evaporate. Sprinkle in the flour and add the crème fraîche with the reserved mushroom juices (from the topping), the mustard and tarragon. Season with salt, pepper and sugar and bring to the boil, stirring. Simmer for 3 minutes until reduced slightly and add any beef juices from the original baking tray. Keep hot. Meanwhile, make the tarragon sauce. Melt the butter in the same frying pan and fry the mushrooms over a high heat for 5–10 minutes or until the juices evaporate. Sprinkle in the flour and add the crème fraîche with the reserved mushroom juices (from the topping), the mustard and tarragon. Season with salt, pepper and sugar and bring to the boil, stirring. Simmer for 3 minutes until reduced slightly and add any beef juices from the original baking tray. Keep hot. Allow the beef Wellington to rest, covered with foil, for 15 minutes before carving. Slice into thick slices and serve with the hot tarragon sauce. Allow the beef Wellington to rest, covered with foil, for 15 minutes before carving. Slice into thick slices and serve with the hot tarragon sauce. Recipe tips Always buy the French tarragon as Russian tarragon grows well, but has no flavour. To ensure even cooking of the beef, try to buy a piece of beef fillet that’s from the middle section, with a similar circumference all the way along the piece of meat. There are lots of chilling stages – this is so important as it ensures the temperature is always correct to give pink, rare beef and cooked pastry. For medium, add 5 minutes to the initial roasting time and for well done, add another 5 minutes. The beef Wellington can be prepared up to a day ahead and freezes well uncooked. | {
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"title": "Beef Wellington recipe",
"content": "An average of 4.1 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_wellington_with_35577_16x9.jpg Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon. 1.3kg/2lb 14oz middle-cut fillet of beef1 tbsp oil 1½ x 375g packets all-butter puff pastryplain flour, for dusting1 egg, beaten with a dash of milksalt and freshly ground black pepper 1.3kg/2lb 14oz middle-cut fillet of beef 1 tbsp oil 1½ x 375g packets all-butter puff pastry plain flour, for dusting 1 egg, beaten with a dash of milk salt and freshly ground black pepper large knob of butter350g/12oz mixed mushrooms (such as button, chestnut, wild), thinly sliced50g/1¾oz Parmesan, finely grated 1 tbsp finely chopped tarragon2 tsp Dijon mustard1 egg yolk large knob of butter 350g/12oz mixed mushrooms (such as button, chestnut, wild), thinly sliced 50g/1¾oz Parmesan, finely grated 1 tbsp finely chopped tarragon 2 tsp Dijon mustard 1 egg yolk small knob of butter100g/3½oz button mushrooms, finely sliced1 tbsp plain flour 400ml/14fl oz full-fat crème fraîche1 tbsp Dijon mustard1 tbsp freshly chopped tarragona pinch sugar small knob of butter 100g/3½oz button mushrooms, finely sliced 1 tbsp plain flour 400ml/14fl oz full-fat crème fraîche 1 tbsp Dijon mustard 1 tbsp freshly chopped tarragon a pinch sugar Method Preheat the oven to 220C/200C Fan/Gas 7.Season the beef with salt and pepper. Place a large frying pan over a high heat, add the oil and fry the beef on all sides until browned. Transfer to a baking tray and roast in the oven for 15–18 minutes. Turn the oven off and remove the beef. Leave to cool, reserving any cooking juices, and then chill in the fridge for at least 1 hour (see tip).Next make the topping. Melt the butter in the same pan and fry the mushrooms over a high heat for 5–10 minutes – you may need to do this in batches. Tip the mushrooms into a sieve set over a bowl to collect the juices and reserve these for the sauce. Transfer the mushrooms to another bowl and allow to cool before mixing with the Parmesan, tarragon, mustard and egg yolk. Season with salt and pepper and chill in the fridge for 30 minutes.Line a baking sheet with baking paper. Sit the single 375g packet of pastry on a floured work surface and roll out to a square about 40cm/16in in size, then transfer it to the baking sheet. Place the cooked beef to one side of the pastry and spoon the mushroom mixture on top. Fold over the ends of the pastry and then fold the longest edge over the beef, sealing along the side with a little of the egg wash. Chill in the fridge for 30 minutes. While it is chilling, preheat the oven again to 220C/200C Fan/Gas 7.Brush the top of the chilled beef Wellington with egg wash. Roll out the remaining half block of pastry and cut into 8 thin strips: lay 4 strips diagonally, and evenly spaced, across the top of the beef Wellington, and 4 strips across these to create a lattice pattern. Brush the lattice with egg wash and then roast in the oven for 30–35 minutes or until the pastry is golden-brown and crisp.Meanwhile, make the tarragon sauce. Melt the butter in the same frying pan and fry the mushrooms over a high heat for 5–10 minutes or until the juices evaporate. Sprinkle in the flour and add the crème fraîche with the reserved mushroom juices (from the topping), the mustard and tarragon. Season with salt, pepper and sugar and bring to the boil, stirring. Simmer for 3 minutes until reduced slightly and add any beef juices from the original baking tray. Keep hot.Allow the beef Wellington to rest, covered with foil, for 15 minutes before carving. Slice into thick slices and serve with the hot tarragon sauce. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Season the beef with salt and pepper. Place a large frying pan over a high heat, add the oil and fry the beef on all sides until browned. Transfer to a baking tray and roast in the oven for 15–18 minutes. Turn the oven off and remove the beef. Leave to cool, reserving any cooking juices, and then chill in the fridge for at least 1 hour (see tip). Season the beef with salt and pepper. Place a large frying pan over a high heat, add the oil and fry the beef on all sides until browned. Transfer to a baking tray and roast in the oven for 15–18 minutes. Turn the oven off and remove the beef. Leave to cool, reserving any cooking juices, and then chill in the fridge for at least 1 hour (see tip). Next make the topping. Melt the butter in the same pan and fry the mushrooms over a high heat for 5–10 minutes – you may need to do this in batches. Tip the mushrooms into a sieve set over a bowl to collect the juices and reserve these for the sauce. Next make the topping. Melt the butter in the same pan and fry the mushrooms over a high heat for 5–10 minutes – you may need to do this in batches. Tip the mushrooms into a sieve set over a bowl to collect the juices and reserve these for the sauce. Transfer the mushrooms to another bowl and allow to cool before mixing with the Parmesan, tarragon, mustard and egg yolk. Season with salt and pepper and chill in the fridge for 30 minutes. Transfer the mushrooms to another bowl and allow to cool before mixing with the Parmesan, tarragon, mustard and egg yolk. Season with salt and pepper and chill in the fridge for 30 minutes. Line a baking sheet with baking paper. Sit the single 375g packet of pastry on a floured work surface and roll out to a square about 40cm/16in in size, then transfer it to the baking sheet. Line a baking sheet with baking paper. Sit the single 375g packet of pastry on a floured work surface and roll out to a square about 40cm/16in in size, then transfer it to the baking sheet. Place the cooked beef to one side of the pastry and spoon the mushroom mixture on top. Fold over the ends of the pastry and then fold the longest edge over the beef, sealing along the side with a little of the egg wash. Chill in the fridge for 30 minutes. While it is chilling, preheat the oven again to 220C/200C Fan/Gas 7. Place the cooked beef to one side of the pastry and spoon the mushroom mixture on top. Fold over the ends of the pastry and then fold the longest edge over the beef, sealing along the side with a little of the egg wash. Chill in the fridge for 30 minutes. While it is chilling, preheat the oven again to 220C/200C Fan/Gas 7. Brush the top of the chilled beef Wellington with egg wash. Roll out the remaining half block of pastry and cut into 8 thin strips: lay 4 strips diagonally, and evenly spaced, across the top of the beef Wellington, and 4 strips across these to create a lattice pattern. Brush the lattice with egg wash and then roast in the oven for 30–35 minutes or until the pastry is golden-brown and crisp. Brush the top of the chilled beef Wellington with egg wash. Roll out the remaining half block of pastry and cut into 8 thin strips: lay 4 strips diagonally, and evenly spaced, across the top of the beef Wellington, and 4 strips across these to create a lattice pattern. Brush the lattice with egg wash and then roast in the oven for 30–35 minutes or until the pastry is golden-brown and crisp. Meanwhile, make the tarragon sauce. Melt the butter in the same frying pan and fry the mushrooms over a high heat for 5–10 minutes or until the juices evaporate. Sprinkle in the flour and add the crème fraîche with the reserved mushroom juices (from the topping), the mustard and tarragon. Season with salt, pepper and sugar and bring to the boil, stirring. Simmer for 3 minutes until reduced slightly and add any beef juices from the original baking tray. Keep hot. Meanwhile, make the tarragon sauce. Melt the butter in the same frying pan and fry the mushrooms over a high heat for 5–10 minutes or until the juices evaporate. Sprinkle in the flour and add the crème fraîche with the reserved mushroom juices (from the topping), the mustard and tarragon. Season with salt, pepper and sugar and bring to the boil, stirring. Simmer for 3 minutes until reduced slightly and add any beef juices from the original baking tray. Keep hot. Allow the beef Wellington to rest, covered with foil, for 15 minutes before carving. Slice into thick slices and serve with the hot tarragon sauce. Allow the beef Wellington to rest, covered with foil, for 15 minutes before carving. Slice into thick slices and serve with the hot tarragon sauce. Recipe tips Always buy the French tarragon as Russian tarragon grows well, but has no flavour. To ensure even cooking of the beef, try to buy a piece of beef fillet that’s from the middle section, with a similar circumference all the way along the piece of meat. There are lots of chilling stages – this is so important as it ensures the temperature is always correct to give pink, rare beef and cooked pastry. For medium, add 5 minutes to the initial roasting time and for well done, add another 5 minutes. The beef Wellington can be prepared up to a day ahead and freezes well uncooked."
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} | 65935a20cec5c1d314b310a9ffb3e060ee9266d8dabb06cb94098476942fba04 | Lamb shanks with parsnips, turnips and carrots recipe
Lamb fore shanks with English vegetables An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_fore_shanks_with_73979_16x9.jpg For this recipe I have used lamb fore shanks, taken from the front leg. I find a whole leg shank tends to be too much for one person, whereas a fore shank, being smaller, provides the perfect amount. Ask your butcher for these if you can’t find them in the supermarket. 3 tbsp oil6 x 200g/7oz lamb fore shanks2 onions, sliced2 garlic cloves, crushed1 rounded tbsp plain flour300ml/10fl oz red wine450ml/16fl oz chicken stock1 tbsp redcurrant jelly1 tbsp chopped rosemary leaves250g/9oz baby carrots, cut in half lengthways if large250g/9oz parsnips, cut into batons 250g/9oz baby turnips, cut in half lengthways if largea knob of buttersalt and freshly ground black pepper2 tbsp chopped parsley, to garnish 3 tbsp oil 6 x 200g/7oz lamb fore shanks 2 onions, sliced 2 garlic cloves, crushed 1 rounded tbsp plain flour 300ml/10fl oz red wine 450ml/16fl oz chicken stock 1 tbsp redcurrant jelly 1 tbsp chopped rosemary leaves 250g/9oz baby carrots, cut in half lengthways if large 250g/9oz parsnips, cut into batons 250g/9oz baby turnips, cut in half lengthways if large a knob of butter salt and freshly ground black pepper 2 tbsp chopped parsley, to garnish Method Preheat the oven to 160C/140C Fan/Gas 3.Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish and brown the lamb shanks all over on a high heat for 5–6 minutes or until golden-brown. Remove with a slotted spoon and set aside.Add the remaining oil and the onion and garlic and fry over a medium heat for 3–4 minutes until soft. Measure the flour into a bowl, pour in the wine and whisk into a smooth paste. Add the stock to the onions, then add the wine and flour mixture and, stirring continuously, bring to the boil. Add the redcurrant jelly and rosemary and stir until thickened.Place the browned lamb back in the pan, season with salt and pepper, then cover with a lid and transfer to the oven to cook for about 2 hours or until the lamb is tender and just falling off the bone.When ready to serve, bring a saucepan of salted water to the boil, add the carrots, parsnips and turnips and boil for 8–10 minutes or until tender. Drain.Add a third of the vegetables to the lamb casserole and stir. Melt a knob of butter in a frying pan and fry the remaining vegetables over a high heat for 4–5 minutes or until golden-brown. Season with salt and pepper and remove from the hob.Serve one lamb shank per person with some of the sauce and vegetables from the casserole and extra fried vegetables on the side. Garnish with the chopped parsley to finish. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish and brown the lamb shanks all over on a high heat for 5–6 minutes or until golden-brown. Remove with a slotted spoon and set aside. Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish and brown the lamb shanks all over on a high heat for 5–6 minutes or until golden-brown. Remove with a slotted spoon and set aside. Add the remaining oil and the onion and garlic and fry over a medium heat for 3–4 minutes until soft. Measure the flour into a bowl, pour in the wine and whisk into a smooth paste. Add the stock to the onions, then add the wine and flour mixture and, stirring continuously, bring to the boil. Add the redcurrant jelly and rosemary and stir until thickened. Add the remaining oil and the onion and garlic and fry over a medium heat for 3–4 minutes until soft. Measure the flour into a bowl, pour in the wine and whisk into a smooth paste. Add the stock to the onions, then add the wine and flour mixture and, stirring continuously, bring to the boil. Add the redcurrant jelly and rosemary and stir until thickened. Place the browned lamb back in the pan, season with salt and pepper, then cover with a lid and transfer to the oven to cook for about 2 hours or until the lamb is tender and just falling off the bone. Place the browned lamb back in the pan, season with salt and pepper, then cover with a lid and transfer to the oven to cook for about 2 hours or until the lamb is tender and just falling off the bone. When ready to serve, bring a saucepan of salted water to the boil, add the carrots, parsnips and turnips and boil for 8–10 minutes or until tender. Drain. When ready to serve, bring a saucepan of salted water to the boil, add the carrots, parsnips and turnips and boil for 8–10 minutes or until tender. Drain. Add a third of the vegetables to the lamb casserole and stir. Melt a knob of butter in a frying pan and fry the remaining vegetables over a high heat for 4–5 minutes or until golden-brown. Season with salt and pepper and remove from the hob. Add a third of the vegetables to the lamb casserole and stir. Melt a knob of butter in a frying pan and fry the remaining vegetables over a high heat for 4–5 minutes or until golden-brown. Season with salt and pepper and remove from the hob. Serve one lamb shank per person with some of the sauce and vegetables from the casserole and extra fried vegetables on the side. Garnish with the chopped parsley to finish. Serve one lamb shank per person with some of the sauce and vegetables from the casserole and extra fried vegetables on the side. Garnish with the chopped parsley to finish. Recipe tips If you can't find lamb fore shanks, you can use regular lamb shanks and allow two per person. It's a bit more disassembled but just as good to eat. ‘Batons’ is just a posh name for vegetables cut into long strips. Prepare ahead: cook the lamb casserole 1–2 days in advance and prepare the vegetables shortly before serving. | {
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"content": "Lamb fore shanks with English vegetables An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_fore_shanks_with_73979_16x9.jpg For this recipe I have used lamb fore shanks, taken from the front leg. I find a whole leg shank tends to be too much for one person, whereas a fore shank, being smaller, provides the perfect amount. Ask your butcher for these if you can’t find them in the supermarket. 3 tbsp oil6 x 200g/7oz lamb fore shanks2 onions, sliced2 garlic cloves, crushed1 rounded tbsp plain flour300ml/10fl oz red wine450ml/16fl oz chicken stock1 tbsp redcurrant jelly1 tbsp chopped rosemary leaves250g/9oz baby carrots, cut in half lengthways if large250g/9oz parsnips, cut into batons 250g/9oz baby turnips, cut in half lengthways if largea knob of buttersalt and freshly ground black pepper2 tbsp chopped parsley, to garnish 3 tbsp oil 6 x 200g/7oz lamb fore shanks 2 onions, sliced 2 garlic cloves, crushed 1 rounded tbsp plain flour 300ml/10fl oz red wine 450ml/16fl oz chicken stock 1 tbsp redcurrant jelly 1 tbsp chopped rosemary leaves 250g/9oz baby carrots, cut in half lengthways if large 250g/9oz parsnips, cut into batons 250g/9oz baby turnips, cut in half lengthways if large a knob of butter salt and freshly ground black pepper 2 tbsp chopped parsley, to garnish Method Preheat the oven to 160C/140C Fan/Gas 3.Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish and brown the lamb shanks all over on a high heat for 5–6 minutes or until golden-brown. Remove with a slotted spoon and set aside.Add the remaining oil and the onion and garlic and fry over a medium heat for 3–4 minutes until soft. Measure the flour into a bowl, pour in the wine and whisk into a smooth paste. Add the stock to the onions, then add the wine and flour mixture and, stirring continuously, bring to the boil. Add the redcurrant jelly and rosemary and stir until thickened.Place the browned lamb back in the pan, season with salt and pepper, then cover with a lid and transfer to the oven to cook for about 2 hours or until the lamb is tender and just falling off the bone.When ready to serve, bring a saucepan of salted water to the boil, add the carrots, parsnips and turnips and boil for 8–10 minutes or until tender. Drain.Add a third of the vegetables to the lamb casserole and stir. Melt a knob of butter in a frying pan and fry the remaining vegetables over a high heat for 4–5 minutes or until golden-brown. Season with salt and pepper and remove from the hob.Serve one lamb shank per person with some of the sauce and vegetables from the casserole and extra fried vegetables on the side. Garnish with the chopped parsley to finish. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish and brown the lamb shanks all over on a high heat for 5–6 minutes or until golden-brown. Remove with a slotted spoon and set aside. Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish and brown the lamb shanks all over on a high heat for 5–6 minutes or until golden-brown. Remove with a slotted spoon and set aside. Add the remaining oil and the onion and garlic and fry over a medium heat for 3–4 minutes until soft. Measure the flour into a bowl, pour in the wine and whisk into a smooth paste. Add the stock to the onions, then add the wine and flour mixture and, stirring continuously, bring to the boil. Add the redcurrant jelly and rosemary and stir until thickened. Add the remaining oil and the onion and garlic and fry over a medium heat for 3–4 minutes until soft. Measure the flour into a bowl, pour in the wine and whisk into a smooth paste. Add the stock to the onions, then add the wine and flour mixture and, stirring continuously, bring to the boil. Add the redcurrant jelly and rosemary and stir until thickened. Place the browned lamb back in the pan, season with salt and pepper, then cover with a lid and transfer to the oven to cook for about 2 hours or until the lamb is tender and just falling off the bone. Place the browned lamb back in the pan, season with salt and pepper, then cover with a lid and transfer to the oven to cook for about 2 hours or until the lamb is tender and just falling off the bone. When ready to serve, bring a saucepan of salted water to the boil, add the carrots, parsnips and turnips and boil for 8–10 minutes or until tender. Drain. When ready to serve, bring a saucepan of salted water to the boil, add the carrots, parsnips and turnips and boil for 8–10 minutes or until tender. Drain. Add a third of the vegetables to the lamb casserole and stir. Melt a knob of butter in a frying pan and fry the remaining vegetables over a high heat for 4–5 minutes or until golden-brown. Season with salt and pepper and remove from the hob. Add a third of the vegetables to the lamb casserole and stir. Melt a knob of butter in a frying pan and fry the remaining vegetables over a high heat for 4–5 minutes or until golden-brown. Season with salt and pepper and remove from the hob. Serve one lamb shank per person with some of the sauce and vegetables from the casserole and extra fried vegetables on the side. Garnish with the chopped parsley to finish. Serve one lamb shank per person with some of the sauce and vegetables from the casserole and extra fried vegetables on the side. Garnish with the chopped parsley to finish. Recipe tips If you can't find lamb fore shanks, you can use regular lamb shanks and allow two per person. It's a bit more disassembled but just as good to eat. ‘Batons’ is just a posh name for vegetables cut into long strips. Prepare ahead: cook the lamb casserole 1–2 days in advance and prepare the vegetables shortly before serving."
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} | 9d33d6a90fef27bd100631481a51a367405b029e9aaeb0860adca4570aa43391 | Peppered fillet of beef with mustard, thyme and brandy sauce recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peppered_fillet_of_beef_77230_16x9.jpg Mary Berry's roast beef is the perfect centrepiece for special occasions and the boozy brandy sauce takes it to the next level. 1.3kg/3lb fillet of beef, cut from the centre fillet1 tbsp olive oil 2 tbsp cracked black pepper2 tbsp finely chopped thyme leaves 1.3kg/3lb fillet of beef, cut from the centre fillet 1 tbsp olive oil 2 tbsp cracked black pepper 2 tbsp finely chopped thyme leaves 2 tbsp brandy300ml/½ pint double cream1 tbsp finely chopped parsley leaves1 tbsp finely chopped thyme leaves2 tsp Dijon mustardsalt and freshly ground black pepper 2 tbsp brandy 300ml/½ pint double cream 1 tbsp finely chopped parsley leaves 1 tbsp finely chopped thyme leaves 2 tsp Dijon mustard salt and freshly ground black pepper Method Preheat oven to 220C/200C Fan/Gas 7. Season the beef with salt and pepper and rub the oil over the meat. Scatter an even layer of the cracked pepper and thyme leaves on a board and roll the fillet in the them until lightly coated all over. Heat a frying pan over high heat until very hot. Brown the fillet quickly on all sides.Transfer the fillet to a roasting tin and roast for about 25 minutes for medium rare (8 minutes per 450g/1lb unless it’s a long, thin fillet where it should be 7 mins per 450g/1lb).Pour the brandy into a wide-based pan, bring to the boil and boil for 10 seconds. Add the cream and bring back to the boil, stirring all the time until you have a sauce consistency. Season with salt, then add the herbs and mustard. Any juices from the roasting tin can be added to the sauce before serving. Rest the meat for 10 minutes before carving into thin slices. Serve with the sauce alongside. Preheat oven to 220C/200C Fan/Gas 7. Preheat oven to 220C/200C Fan/Gas 7. Season the beef with salt and pepper and rub the oil over the meat. Scatter an even layer of the cracked pepper and thyme leaves on a board and roll the fillet in the them until lightly coated all over. Season the beef with salt and pepper and rub the oil over the meat. Scatter an even layer of the cracked pepper and thyme leaves on a board and roll the fillet in the them until lightly coated all over. Heat a frying pan over high heat until very hot. Brown the fillet quickly on all sides. Heat a frying pan over high heat until very hot. Brown the fillet quickly on all sides. Transfer the fillet to a roasting tin and roast for about 25 minutes for medium rare (8 minutes per 450g/1lb unless it’s a long, thin fillet where it should be 7 mins per 450g/1lb). Transfer the fillet to a roasting tin and roast for about 25 minutes for medium rare (8 minutes per 450g/1lb unless it’s a long, thin fillet where it should be 7 mins per 450g/1lb). Pour the brandy into a wide-based pan, bring to the boil and boil for 10 seconds. Add the cream and bring back to the boil, stirring all the time until you have a sauce consistency. Season with salt, then add the herbs and mustard. Any juices from the roasting tin can be added to the sauce before serving. Pour the brandy into a wide-based pan, bring to the boil and boil for 10 seconds. Add the cream and bring back to the boil, stirring all the time until you have a sauce consistency. Season with salt, then add the herbs and mustard. Any juices from the roasting tin can be added to the sauce before serving. Rest the meat for 10 minutes before carving into thin slices. Serve with the sauce alongside. Rest the meat for 10 minutes before carving into thin slices. Serve with the sauce alongside. Recipe tips The joy of this cut of beef is seeing it pink, however, if you slice it more then 30 minutes ahead of serving, the surface of the meat will turn grey, so it's best to carve at the last minute. | {
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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/peppered_fillet_of_beef_77230_16x9.jpg Mary Berry's roast beef is the perfect centrepiece for special occasions and the boozy brandy sauce takes it to the next level. 1.3kg/3lb fillet of beef, cut from the centre fillet1 tbsp olive oil 2 tbsp cracked black pepper2 tbsp finely chopped thyme leaves 1.3kg/3lb fillet of beef, cut from the centre fillet 1 tbsp olive oil 2 tbsp cracked black pepper 2 tbsp finely chopped thyme leaves 2 tbsp brandy300ml/½ pint double cream1 tbsp finely chopped parsley leaves1 tbsp finely chopped thyme leaves2 tsp Dijon mustardsalt and freshly ground black pepper 2 tbsp brandy 300ml/½ pint double cream 1 tbsp finely chopped parsley leaves 1 tbsp finely chopped thyme leaves 2 tsp Dijon mustard salt and freshly ground black pepper Method Preheat oven to 220C/200C Fan/Gas 7. Season the beef with salt and pepper and rub the oil over the meat. Scatter an even layer of the cracked pepper and thyme leaves on a board and roll the fillet in the them until lightly coated all over. Heat a frying pan over high heat until very hot. Brown the fillet quickly on all sides.Transfer the fillet to a roasting tin and roast for about 25 minutes for medium rare (8 minutes per 450g/1lb unless it’s a long, thin fillet where it should be 7 mins per 450g/1lb).Pour the brandy into a wide-based pan, bring to the boil and boil for 10 seconds. Add the cream and bring back to the boil, stirring all the time until you have a sauce consistency. Season with salt, then add the herbs and mustard. Any juices from the roasting tin can be added to the sauce before serving. Rest the meat for 10 minutes before carving into thin slices. Serve with the sauce alongside. Preheat oven to 220C/200C Fan/Gas 7. Preheat oven to 220C/200C Fan/Gas 7. Season the beef with salt and pepper and rub the oil over the meat. Scatter an even layer of the cracked pepper and thyme leaves on a board and roll the fillet in the them until lightly coated all over. Season the beef with salt and pepper and rub the oil over the meat. Scatter an even layer of the cracked pepper and thyme leaves on a board and roll the fillet in the them until lightly coated all over. Heat a frying pan over high heat until very hot. Brown the fillet quickly on all sides. Heat a frying pan over high heat until very hot. Brown the fillet quickly on all sides. Transfer the fillet to a roasting tin and roast for about 25 minutes for medium rare (8 minutes per 450g/1lb unless it’s a long, thin fillet where it should be 7 mins per 450g/1lb). Transfer the fillet to a roasting tin and roast for about 25 minutes for medium rare (8 minutes per 450g/1lb unless it’s a long, thin fillet where it should be 7 mins per 450g/1lb). Pour the brandy into a wide-based pan, bring to the boil and boil for 10 seconds. Add the cream and bring back to the boil, stirring all the time until you have a sauce consistency. Season with salt, then add the herbs and mustard. Any juices from the roasting tin can be added to the sauce before serving. Pour the brandy into a wide-based pan, bring to the boil and boil for 10 seconds. Add the cream and bring back to the boil, stirring all the time until you have a sauce consistency. Season with salt, then add the herbs and mustard. Any juices from the roasting tin can be added to the sauce before serving. Rest the meat for 10 minutes before carving into thin slices. Serve with the sauce alongside. Rest the meat for 10 minutes before carving into thin slices. Serve with the sauce alongside. Recipe tips The joy of this cut of beef is seeing it pink, however, if you slice it more then 30 minutes ahead of serving, the surface of the meat will turn grey, so it's best to carve at the last minute."
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} | e8b8912b27e245b19dbf3b619c99360f33776aa3945707fc730e607ad81a9fdf | Mary Berry's bolognese ragù recipe
Bolognese ragù with pappardelle An average of 4.6 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bolognaise_ragu_with_66037_16x9.jpg Mary's controversial bolognese is as gorgeous as she is. Even though it's a bit of an everyday dish, it will be loved by young and old. 2 tbsp olive oil 2 onions, finely chopped1 large carrot, finely chopped2 sticks celery, finely chopped500g/1lb 2oz lean pork mince500g/1lb 2oz beef mince3 garlic cloves, crushed 3 tbsp sun-dried tomato paste 150ml/5fl oz white wine 500g/1lb 2oz passata 400g tin chopped tomatoes 200ml/7fl oz beef stock 3 bay leaves 2 tbsp chopped thyme leaves 4 tbsp double cream salt and freshly ground black pepper450g/1lb pappardelle pasta, to serveParmesan, to serve basil leaves, to garnish 2 tbsp olive oil 2 onions, finely chopped 1 large carrot, finely chopped 2 sticks celery, finely chopped 500g/1lb 2oz lean pork mince 500g/1lb 2oz beef mince 3 garlic cloves, crushed 3 tbsp sun-dried tomato paste 150ml/5fl oz white wine 500g/1lb 2oz passata 400g tin chopped tomatoes 200ml/7fl oz beef stock 3 bay leaves 2 tbsp chopped thyme leaves 4 tbsp double cream salt and freshly ground black pepper 450g/1lb pappardelle pasta, to serve Parmesan, to serve basil leaves, to garnish Method Preheat the oven to 160C/140C Fan/Gas 3.Heat the oil in a deep, lidded ovenproof casserole. Add the onion, carrot and celery and fry over a high heat for 5–6 minutes, or until starting to soften. Add the pork and beef mince and fry until browned and any excess liquid has evaporated. Add the garlic and fry for 30 seconds. Add the tomato paste and stir. Add the passata, tomatoes, stock, herbs and wine. Season with salt and pepper and bring to the boil, cover and bake for about an hour.Stir in the cream, and return to the oven, with the lid off, for another hour, until tender and reduced. Bring a pot of salted water to the boil, add the pasta and cook according to packet instructions. Drain and check the seasoning. Divide the pasta between plates, top with the sauce, grate over some Parmesan, garnish with basil leaves and serve. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a deep, lidded ovenproof casserole. Add the onion, carrot and celery and fry over a high heat for 5–6 minutes, or until starting to soften. Add the pork and beef mince and fry until browned and any excess liquid has evaporated. Add the garlic and fry for 30 seconds. Heat the oil in a deep, lidded ovenproof casserole. Add the onion, carrot and celery and fry over a high heat for 5–6 minutes, or until starting to soften. Add the pork and beef mince and fry until browned and any excess liquid has evaporated. Add the garlic and fry for 30 seconds. Add the tomato paste and stir. Add the passata, tomatoes, stock, herbs and wine. Season with salt and pepper and bring to the boil, cover and bake for about an hour. Add the tomato paste and stir. Add the passata, tomatoes, stock, herbs and wine. Season with salt and pepper and bring to the boil, cover and bake for about an hour. Stir in the cream, and return to the oven, with the lid off, for another hour, until tender and reduced. Stir in the cream, and return to the oven, with the lid off, for another hour, until tender and reduced. Bring a pot of salted water to the boil, add the pasta and cook according to packet instructions. Drain and check the seasoning. Bring a pot of salted water to the boil, add the pasta and cook according to packet instructions. Drain and check the seasoning. Divide the pasta between plates, top with the sauce, grate over some Parmesan, garnish with basil leaves and serve. Divide the pasta between plates, top with the sauce, grate over some Parmesan, garnish with basil leaves and serve. Recipe tips The Bolognese sauce can be made up to a day ahead and reheated. It can also be frozen for up to a month. | {
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"content": "Bolognese ragù with pappardelle An average of 4.6 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bolognaise_ragu_with_66037_16x9.jpg Mary's controversial bolognese is as gorgeous as she is. Even though it's a bit of an everyday dish, it will be loved by young and old. 2 tbsp olive oil 2 onions, finely chopped1 large carrot, finely chopped2 sticks celery, finely chopped500g/1lb 2oz lean pork mince500g/1lb 2oz beef mince3 garlic cloves, crushed 3 tbsp sun-dried tomato paste 150ml/5fl oz white wine 500g/1lb 2oz passata 400g tin chopped tomatoes 200ml/7fl oz beef stock 3 bay leaves 2 tbsp chopped thyme leaves 4 tbsp double cream salt and freshly ground black pepper450g/1lb pappardelle pasta, to serveParmesan, to serve basil leaves, to garnish 2 tbsp olive oil 2 onions, finely chopped 1 large carrot, finely chopped 2 sticks celery, finely chopped 500g/1lb 2oz lean pork mince 500g/1lb 2oz beef mince 3 garlic cloves, crushed 3 tbsp sun-dried tomato paste 150ml/5fl oz white wine 500g/1lb 2oz passata 400g tin chopped tomatoes 200ml/7fl oz beef stock 3 bay leaves 2 tbsp chopped thyme leaves 4 tbsp double cream salt and freshly ground black pepper 450g/1lb pappardelle pasta, to serve Parmesan, to serve basil leaves, to garnish Method Preheat the oven to 160C/140C Fan/Gas 3.Heat the oil in a deep, lidded ovenproof casserole. Add the onion, carrot and celery and fry over a high heat for 5–6 minutes, or until starting to soften. Add the pork and beef mince and fry until browned and any excess liquid has evaporated. Add the garlic and fry for 30 seconds. Add the tomato paste and stir. Add the passata, tomatoes, stock, herbs and wine. Season with salt and pepper and bring to the boil, cover and bake for about an hour.Stir in the cream, and return to the oven, with the lid off, for another hour, until tender and reduced. Bring a pot of salted water to the boil, add the pasta and cook according to packet instructions. Drain and check the seasoning. Divide the pasta between plates, top with the sauce, grate over some Parmesan, garnish with basil leaves and serve. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a deep, lidded ovenproof casserole. Add the onion, carrot and celery and fry over a high heat for 5–6 minutes, or until starting to soften. Add the pork and beef mince and fry until browned and any excess liquid has evaporated. Add the garlic and fry for 30 seconds. Heat the oil in a deep, lidded ovenproof casserole. Add the onion, carrot and celery and fry over a high heat for 5–6 minutes, or until starting to soften. Add the pork and beef mince and fry until browned and any excess liquid has evaporated. Add the garlic and fry for 30 seconds. Add the tomato paste and stir. Add the passata, tomatoes, stock, herbs and wine. Season with salt and pepper and bring to the boil, cover and bake for about an hour. Add the tomato paste and stir. Add the passata, tomatoes, stock, herbs and wine. Season with salt and pepper and bring to the boil, cover and bake for about an hour. Stir in the cream, and return to the oven, with the lid off, for another hour, until tender and reduced. Stir in the cream, and return to the oven, with the lid off, for another hour, until tender and reduced. Bring a pot of salted water to the boil, add the pasta and cook according to packet instructions. Drain and check the seasoning. Bring a pot of salted water to the boil, add the pasta and cook according to packet instructions. Drain and check the seasoning. Divide the pasta between plates, top with the sauce, grate over some Parmesan, garnish with basil leaves and serve. Divide the pasta between plates, top with the sauce, grate over some Parmesan, garnish with basil leaves and serve. Recipe tips The Bolognese sauce can be made up to a day ahead and reheated. It can also be frozen for up to a month."
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} | e17722de21872032aea77fe54c5ea668a51d46b573ca683ace824ecf66d911fb | Hot-smoked salmon, rice and asparagus salad recipe
An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot-smoked_salmon_rice_22122_16x9.jpg Hot-smoked salmon is like poached salmon, but with a smoky flavour – perfect for salads. The lemon dressing and herbs make this salad vibrant and bursting with summer flavours. 300g/10½oz mixed white and wild rice6 spring onions, thinly slicedlarge bunch dill, choppedlarge bunch flatleaf parsley, chopped3 free-range eggs200g/7oz asparagus, woody ends removed, spears sliced into 5cm/2in lengths200g/7oz hot smoked salmon slices, broken into large chunkssalt and freshly ground black pepper 300g/10½oz mixed white and wild rice 6 spring onions, thinly sliced large bunch dill, chopped large bunch flatleaf parsley, chopped 3 free-range eggs 200g/7oz asparagus, woody ends removed, spears sliced into 5cm/2in lengths 200g/7oz hot smoked salmon slices, broken into large chunks salt and freshly ground black pepper 2 lemons, juice of both and zest of 1 only180ml/6¼fl oz olive oil4 tbsp white wine vinegar4 tbsp runny honey2 tbsp Dijon mustard 2 lemons, juice of both and zest of 1 only 180ml/6¼fl oz olive oil 4 tbsp white wine vinegar 4 tbsp runny honey 2 tbsp Dijon mustard Method Cook the rice in boiling salted water according to packet instructions. Drain and refresh under cold water. Drain again.Place the rice in a bowl. Add the spring onions, dill and parsley. Season well with salt and pepper. Stir to combine.Measure all the dressing ingredients into a jug and mix together. Reserve 2 tablespoons of the dressing and pour the remainder over the rice. Mix well, cover with cling film and chill in the fridge for about an hour.Meanwhile, place the eggs in a saucepan of boiling water and cook for 8 minutes for soft boiled. Drain and place in cold water before peeling. Cut each egg into quarters.Cook the asparagus in boiling water for 3 minutes. Drain, refresh under cold water and drain again.Tip the asparagus into the rice and mix to combine. Spoon into a serving dish and arrange the salmon pieces and egg quarters on top. Sprinkle with a little salt and freshly ground black pepper, then drizzle over the reserved dressing to serve. Cook the rice in boiling salted water according to packet instructions. Drain and refresh under cold water. Drain again. Cook the rice in boiling salted water according to packet instructions. Drain and refresh under cold water. Drain again. Place the rice in a bowl. Add the spring onions, dill and parsley. Season well with salt and pepper. Stir to combine. Place the rice in a bowl. Add the spring onions, dill and parsley. Season well with salt and pepper. Stir to combine. Measure all the dressing ingredients into a jug and mix together. Reserve 2 tablespoons of the dressing and pour the remainder over the rice. Mix well, cover with cling film and chill in the fridge for about an hour. Measure all the dressing ingredients into a jug and mix together. Reserve 2 tablespoons of the dressing and pour the remainder over the rice. Mix well, cover with cling film and chill in the fridge for about an hour. Meanwhile, place the eggs in a saucepan of boiling water and cook for 8 minutes for soft boiled. Drain and place in cold water before peeling. Cut each egg into quarters. Meanwhile, place the eggs in a saucepan of boiling water and cook for 8 minutes for soft boiled. Drain and place in cold water before peeling. Cut each egg into quarters. Cook the asparagus in boiling water for 3 minutes. Drain, refresh under cold water and drain again. Cook the asparagus in boiling water for 3 minutes. Drain, refresh under cold water and drain again. Tip the asparagus into the rice and mix to combine. Spoon into a serving dish and arrange the salmon pieces and egg quarters on top. Sprinkle with a little salt and freshly ground black pepper, then drizzle over the reserved dressing to serve. Tip the asparagus into the rice and mix to combine. Spoon into a serving dish and arrange the salmon pieces and egg quarters on top. Sprinkle with a little salt and freshly ground black pepper, then drizzle over the reserved dressing to serve. Recipe tips Can be assembled up to 4 hours ahead. Not suitable for freezing. | {
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"title": "Hot-smoked salmon, rice and asparagus salad recipe",
"content": "An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot-smoked_salmon_rice_22122_16x9.jpg Hot-smoked salmon is like poached salmon, but with a smoky flavour – perfect for salads. The lemon dressing and herbs make this salad vibrant and bursting with summer flavours. 300g/10½oz mixed white and wild rice6 spring onions, thinly slicedlarge bunch dill, choppedlarge bunch flatleaf parsley, chopped3 free-range eggs200g/7oz asparagus, woody ends removed, spears sliced into 5cm/2in lengths200g/7oz hot smoked salmon slices, broken into large chunkssalt and freshly ground black pepper 300g/10½oz mixed white and wild rice 6 spring onions, thinly sliced large bunch dill, chopped large bunch flatleaf parsley, chopped 3 free-range eggs 200g/7oz asparagus, woody ends removed, spears sliced into 5cm/2in lengths 200g/7oz hot smoked salmon slices, broken into large chunks salt and freshly ground black pepper 2 lemons, juice of both and zest of 1 only180ml/6¼fl oz olive oil4 tbsp white wine vinegar4 tbsp runny honey2 tbsp Dijon mustard 2 lemons, juice of both and zest of 1 only 180ml/6¼fl oz olive oil 4 tbsp white wine vinegar 4 tbsp runny honey 2 tbsp Dijon mustard Method Cook the rice in boiling salted water according to packet instructions. Drain and refresh under cold water. Drain again.Place the rice in a bowl. Add the spring onions, dill and parsley. Season well with salt and pepper. Stir to combine.Measure all the dressing ingredients into a jug and mix together. Reserve 2 tablespoons of the dressing and pour the remainder over the rice. Mix well, cover with cling film and chill in the fridge for about an hour.Meanwhile, place the eggs in a saucepan of boiling water and cook for 8 minutes for soft boiled. Drain and place in cold water before peeling. Cut each egg into quarters.Cook the asparagus in boiling water for 3 minutes. Drain, refresh under cold water and drain again.Tip the asparagus into the rice and mix to combine. Spoon into a serving dish and arrange the salmon pieces and egg quarters on top. Sprinkle with a little salt and freshly ground black pepper, then drizzle over the reserved dressing to serve. Cook the rice in boiling salted water according to packet instructions. Drain and refresh under cold water. Drain again. Cook the rice in boiling salted water according to packet instructions. Drain and refresh under cold water. Drain again. Place the rice in a bowl. Add the spring onions, dill and parsley. Season well with salt and pepper. Stir to combine. Place the rice in a bowl. Add the spring onions, dill and parsley. Season well with salt and pepper. Stir to combine. Measure all the dressing ingredients into a jug and mix together. Reserve 2 tablespoons of the dressing and pour the remainder over the rice. Mix well, cover with cling film and chill in the fridge for about an hour. Measure all the dressing ingredients into a jug and mix together. Reserve 2 tablespoons of the dressing and pour the remainder over the rice. Mix well, cover with cling film and chill in the fridge for about an hour. Meanwhile, place the eggs in a saucepan of boiling water and cook for 8 minutes for soft boiled. Drain and place in cold water before peeling. Cut each egg into quarters. Meanwhile, place the eggs in a saucepan of boiling water and cook for 8 minutes for soft boiled. Drain and place in cold water before peeling. Cut each egg into quarters. Cook the asparagus in boiling water for 3 minutes. Drain, refresh under cold water and drain again. Cook the asparagus in boiling water for 3 minutes. Drain, refresh under cold water and drain again. Tip the asparagus into the rice and mix to combine. Spoon into a serving dish and arrange the salmon pieces and egg quarters on top. Sprinkle with a little salt and freshly ground black pepper, then drizzle over the reserved dressing to serve. Tip the asparagus into the rice and mix to combine. Spoon into a serving dish and arrange the salmon pieces and egg quarters on top. Sprinkle with a little salt and freshly ground black pepper, then drizzle over the reserved dressing to serve. Recipe tips Can be assembled up to 4 hours ahead. Not suitable for freezing."
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} | a2779be690b86b6f8e7bdc89148b7e2908fe2112d2d067a61889a8d6b1160f24 | Brioche frangipane apple pudding recipe
An average of 4.5 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/brioche_frangipane_apple_56909_16x9.jpg Comfort puddings don’t get better than this; it’s perfect served warm with ice cream, custard, cream or crème fraîche, and great for Sunday lunch. You will need a large shallow ovenproof dish, about 28cm/11in in diameter. ½ brioche loaf, cut into 5mm/¼in slices175g/6oz butter, softened, plus extra for greasing175g/6oz caster sugar175g/6oz ground almonds1 tsp almond extract3 free-range eggs, beaten25g/1oz plain flour2 red dessert apples, cored and sliced, skin on2 tbsp apricot jam1 tbsp flaked almonds, toastedicing sugar, for dusting ½ brioche loaf, cut into 5mm/¼in slices 175g/6oz butter, softened, plus extra for greasing 175g/6oz caster sugar 175g/6oz ground almonds 1 tsp almond extract 3 free-range eggs, beaten 25g/1oz plain flour 2 red dessert apples, cored and sliced, skin on 2 tbsp apricot jam 1 tbsp flaked almonds, toasted icing sugar, for dusting Method Preheat the oven to 200C/180C Fan/Gas 6. Generously grease a shallow ovenproof dish, about 28cm/11in in diameter.Arrange the brioche in the dish to cover the base, filling in all the gaps, but do not overlap the slices.Put the butter and caster sugar into a food processor and whizz until light and creamy. Add the ground almonds, almond extract, eggs and flour and whizz again until soft and smooth, but do not over-mix.Spoon the mixture over the brioche base and spread to the sides of the dish. Arrange the sliced apples on top in overlapping circles. Bake for about 40 minutes, or until lightly golden all over; it should feel firm in the centre when lightly pressed.Melt the jam with 2 tablespoons of water in a small saucepan. Brush the jam over the pudding and sprinkle with the flaked almonds. Dust with icing sugar and serve warm. Preheat the oven to 200C/180C Fan/Gas 6. Generously grease a shallow ovenproof dish, about 28cm/11in in diameter. Preheat the oven to 200C/180C Fan/Gas 6. Generously grease a shallow ovenproof dish, about 28cm/11in in diameter. Arrange the brioche in the dish to cover the base, filling in all the gaps, but do not overlap the slices. Arrange the brioche in the dish to cover the base, filling in all the gaps, but do not overlap the slices. Put the butter and caster sugar into a food processor and whizz until light and creamy. Add the ground almonds, almond extract, eggs and flour and whizz again until soft and smooth, but do not over-mix. Put the butter and caster sugar into a food processor and whizz until light and creamy. Add the ground almonds, almond extract, eggs and flour and whizz again until soft and smooth, but do not over-mix. Spoon the mixture over the brioche base and spread to the sides of the dish. Arrange the sliced apples on top in overlapping circles. Bake for about 40 minutes, or until lightly golden all over; it should feel firm in the centre when lightly pressed. Spoon the mixture over the brioche base and spread to the sides of the dish. Arrange the sliced apples on top in overlapping circles. Bake for about 40 minutes, or until lightly golden all over; it should feel firm in the centre when lightly pressed. Melt the jam with 2 tablespoons of water in a small saucepan. Brush the jam over the pudding and sprinkle with the flaked almonds. Dust with icing sugar and serve warm. Melt the jam with 2 tablespoons of water in a small saucepan. Brush the jam over the pudding and sprinkle with the flaked almonds. Dust with icing sugar and serve warm. Recipe tips This can be made up to 8 hours ahead and reheated. | {
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"title": "Brioche frangipane apple pudding recipe",
"content": "An average of 4.5 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/brioche_frangipane_apple_56909_16x9.jpg Comfort puddings don’t get better than this; it’s perfect served warm with ice cream, custard, cream or crème fraîche, and great for Sunday lunch. You will need a large shallow ovenproof dish, about 28cm/11in in diameter. ½ brioche loaf, cut into 5mm/¼in slices175g/6oz butter, softened, plus extra for greasing175g/6oz caster sugar175g/6oz ground almonds1 tsp almond extract3 free-range eggs, beaten25g/1oz plain flour2 red dessert apples, cored and sliced, skin on2 tbsp apricot jam1 tbsp flaked almonds, toastedicing sugar, for dusting ½ brioche loaf, cut into 5mm/¼in slices 175g/6oz butter, softened, plus extra for greasing 175g/6oz caster sugar 175g/6oz ground almonds 1 tsp almond extract 3 free-range eggs, beaten 25g/1oz plain flour 2 red dessert apples, cored and sliced, skin on 2 tbsp apricot jam 1 tbsp flaked almonds, toasted icing sugar, for dusting Method Preheat the oven to 200C/180C Fan/Gas 6. Generously grease a shallow ovenproof dish, about 28cm/11in in diameter.Arrange the brioche in the dish to cover the base, filling in all the gaps, but do not overlap the slices.Put the butter and caster sugar into a food processor and whizz until light and creamy. Add the ground almonds, almond extract, eggs and flour and whizz again until soft and smooth, but do not over-mix.Spoon the mixture over the brioche base and spread to the sides of the dish. Arrange the sliced apples on top in overlapping circles. Bake for about 40 minutes, or until lightly golden all over; it should feel firm in the centre when lightly pressed.Melt the jam with 2 tablespoons of water in a small saucepan. Brush the jam over the pudding and sprinkle with the flaked almonds. Dust with icing sugar and serve warm. Preheat the oven to 200C/180C Fan/Gas 6. Generously grease a shallow ovenproof dish, about 28cm/11in in diameter. Preheat the oven to 200C/180C Fan/Gas 6. Generously grease a shallow ovenproof dish, about 28cm/11in in diameter. Arrange the brioche in the dish to cover the base, filling in all the gaps, but do not overlap the slices. Arrange the brioche in the dish to cover the base, filling in all the gaps, but do not overlap the slices. Put the butter and caster sugar into a food processor and whizz until light and creamy. Add the ground almonds, almond extract, eggs and flour and whizz again until soft and smooth, but do not over-mix. Put the butter and caster sugar into a food processor and whizz until light and creamy. Add the ground almonds, almond extract, eggs and flour and whizz again until soft and smooth, but do not over-mix. Spoon the mixture over the brioche base and spread to the sides of the dish. Arrange the sliced apples on top in overlapping circles. Bake for about 40 minutes, or until lightly golden all over; it should feel firm in the centre when lightly pressed. Spoon the mixture over the brioche base and spread to the sides of the dish. Arrange the sliced apples on top in overlapping circles. Bake for about 40 minutes, or until lightly golden all over; it should feel firm in the centre when lightly pressed. Melt the jam with 2 tablespoons of water in a small saucepan. Brush the jam over the pudding and sprinkle with the flaked almonds. Dust with icing sugar and serve warm. Melt the jam with 2 tablespoons of water in a small saucepan. Brush the jam over the pudding and sprinkle with the flaked almonds. Dust with icing sugar and serve warm. Recipe tips This can be made up to 8 hours ahead and reheated."
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} | 88c652fcfdd30503bb46e1246ff24a0e2a907cfdbc4cb3adefa6e97dbca4f2ef | Halloumi, pastirma, pickled shallots and honey recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halloumi_pastirma_57679_16x9.jpg Hellim (halloumi) and pastirma are two things that we grew up on as kids. The pickled charred shallots cut through the richness perfectly. 350ml/12fl oz red wine vinegar1 tbsp salt 5 tbsp sugarolive oil, for frying4 banana shallots, halved lengthways, first two layers removed 350ml/12fl oz red wine vinegar 1 tbsp salt 5 tbsp sugar olive oil, for frying 4 banana shallots, halved lengthways, first two layers removed 2 pastirma sausages (about 80g/3oz total), or 3–4 sausages of cooking chorizo, each peeled (see Recipe Tip) and cut into 4 rounds 225g pack halloumi, rinsed and cut into 4 equal slices, each about 1 finger’s width.1 tbsp runny honey ½ lemon, juice only10g/⅓oz chives, finely slicedlarge pinch dried flowering oregano, plus extra to serve (alternatively use regular dried oregano) 2 pastirma sausages (about 80g/3oz total), or 3–4 sausages of cooking chorizo, each peeled (see Recipe Tip) and cut into 4 rounds 225g pack halloumi, rinsed and cut into 4 equal slices, each about 1 finger’s width. 1 tbsp runny honey ½ lemon, juice only 10g/⅓oz chives, finely sliced large pinch dried flowering oregano, plus extra to serve (alternatively use regular dried oregano) Method To make the pickle, mix the vinegar, salt and sugar in a bowl or jug with 175ml/6fl oz water.Heat up a dry frying pan over a high heat until it’s just starting to smoke. Rub a little oil and sprinkle some salt on your shallots. Put the shallots in the pan, flat side down, and don’t move them. We want the shallots to colour to give the pickle a little extra dimension. Char the shallots until they are completely blackened – about 4 minutes. Turn them over and turn the heat off, allowing the residual heat in the pan to cook the other side. Add the pickle liquor into the pan while still hot and let the shallots sit in it for at least 3 hours.Peel the skin off the pastirma. The easiest way to do this is to make a slit along them length ways and hold under cold running water as you peel (the water makes the skin tighten, which helps). Cut each sausage into 4 equal rounds.Pour a glug of olive oil into a frying pan over a medium heat and add your pastirma. Slowly fry for about 5 minutes to allow the oils to bleed out and the edges to get a little crispy. Remove from the pan, place in a bowl and set aside. Wipe the pan with kitchen paper and add another glug of olive oil. Fry the halloumi, again on a medium heat, for about 3 minutes on each side until it’s golden and crispy. Add the pastirma back to the pan along with the honey. Squeeze in the juice of half a lemon and scatter over some oregano. Let the honey bubble for about 30 seconds. Divide the halloumi and meat between plates, along with the juices from the pan. Seperate the shallot petals and scatter a few over. Finish with the finely sliced chives and a little more oregano. Serve with bread or enjoy on its own. To make the pickle, mix the vinegar, salt and sugar in a bowl or jug with 175ml/6fl oz water. To make the pickle, mix the vinegar, salt and sugar in a bowl or jug with 175ml/6fl oz water. Heat up a dry frying pan over a high heat until it’s just starting to smoke. Rub a little oil and sprinkle some salt on your shallots. Put the shallots in the pan, flat side down, and don’t move them. We want the shallots to colour to give the pickle a little extra dimension. Heat up a dry frying pan over a high heat until it’s just starting to smoke. Rub a little oil and sprinkle some salt on your shallots. Put the shallots in the pan, flat side down, and don’t move them. We want the shallots to colour to give the pickle a little extra dimension. Char the shallots until they are completely blackened – about 4 minutes. Turn them over and turn the heat off, allowing the residual heat in the pan to cook the other side. Char the shallots until they are completely blackened – about 4 minutes. Turn them over and turn the heat off, allowing the residual heat in the pan to cook the other side. Add the pickle liquor into the pan while still hot and let the shallots sit in it for at least 3 hours. Add the pickle liquor into the pan while still hot and let the shallots sit in it for at least 3 hours. Peel the skin off the pastirma. The easiest way to do this is to make a slit along them length ways and hold under cold running water as you peel (the water makes the skin tighten, which helps). Cut each sausage into 4 equal rounds. Peel the skin off the pastirma. The easiest way to do this is to make a slit along them length ways and hold under cold running water as you peel (the water makes the skin tighten, which helps). Cut each sausage into 4 equal rounds. Pour a glug of olive oil into a frying pan over a medium heat and add your pastirma. Slowly fry for about 5 minutes to allow the oils to bleed out and the edges to get a little crispy. Remove from the pan, place in a bowl and set aside. Pour a glug of olive oil into a frying pan over a medium heat and add your pastirma. Slowly fry for about 5 minutes to allow the oils to bleed out and the edges to get a little crispy. Remove from the pan, place in a bowl and set aside. Wipe the pan with kitchen paper and add another glug of olive oil. Fry the halloumi, again on a medium heat, for about 3 minutes on each side until it’s golden and crispy. Wipe the pan with kitchen paper and add another glug of olive oil. Fry the halloumi, again on a medium heat, for about 3 minutes on each side until it’s golden and crispy. Add the pastirma back to the pan along with the honey. Squeeze in the juice of half a lemon and scatter over some oregano. Let the honey bubble for about 30 seconds. Add the pastirma back to the pan along with the honey. Squeeze in the juice of half a lemon and scatter over some oregano. Let the honey bubble for about 30 seconds. Divide the halloumi and meat between plates, along with the juices from the pan. Seperate the shallot petals and scatter a few over. Finish with the finely sliced chives and a little more oregano. Serve with bread or enjoy on its own. Divide the halloumi and meat between plates, along with the juices from the pan. Seperate the shallot petals and scatter a few over. Finish with the finely sliced chives and a little more oregano. Serve with bread or enjoy on its own. Recipe tips You can find pastirma in most Turkish supermarkets with a butchers. If you can’t, then chorizo works just as well. The easiest way to peel pastirma is to make a slit along them length ways and hold under cold running water as you peel (the water makes the skin tighten, which helps). Dried flowering oregano has a slightly more floral flavour than the regular stuff, and is used a lot in Italian and Mediterranean cooking. Most Italian delis will sell it, but if you can't find it, just use normal dried oregano. | {
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"title": "Halloumi, pastirma, pickled shallots and honey recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halloumi_pastirma_57679_16x9.jpg Hellim (halloumi) and pastirma are two things that we grew up on as kids. The pickled charred shallots cut through the richness perfectly. 350ml/12fl oz red wine vinegar1 tbsp salt 5 tbsp sugarolive oil, for frying4 banana shallots, halved lengthways, first two layers removed 350ml/12fl oz red wine vinegar 1 tbsp salt 5 tbsp sugar olive oil, for frying 4 banana shallots, halved lengthways, first two layers removed 2 pastirma sausages (about 80g/3oz total), or 3–4 sausages of cooking chorizo, each peeled (see Recipe Tip) and cut into 4 rounds 225g pack halloumi, rinsed and cut into 4 equal slices, each about 1 finger’s width.1 tbsp runny honey ½ lemon, juice only10g/⅓oz chives, finely slicedlarge pinch dried flowering oregano, plus extra to serve (alternatively use regular dried oregano) 2 pastirma sausages (about 80g/3oz total), or 3–4 sausages of cooking chorizo, each peeled (see Recipe Tip) and cut into 4 rounds 225g pack halloumi, rinsed and cut into 4 equal slices, each about 1 finger’s width. 1 tbsp runny honey ½ lemon, juice only 10g/⅓oz chives, finely sliced large pinch dried flowering oregano, plus extra to serve (alternatively use regular dried oregano) Method To make the pickle, mix the vinegar, salt and sugar in a bowl or jug with 175ml/6fl oz water.Heat up a dry frying pan over a high heat until it’s just starting to smoke. Rub a little oil and sprinkle some salt on your shallots. Put the shallots in the pan, flat side down, and don’t move them. We want the shallots to colour to give the pickle a little extra dimension. Char the shallots until they are completely blackened – about 4 minutes. Turn them over and turn the heat off, allowing the residual heat in the pan to cook the other side. Add the pickle liquor into the pan while still hot and let the shallots sit in it for at least 3 hours.Peel the skin off the pastirma. The easiest way to do this is to make a slit along them length ways and hold under cold running water as you peel (the water makes the skin tighten, which helps). Cut each sausage into 4 equal rounds.Pour a glug of olive oil into a frying pan over a medium heat and add your pastirma. Slowly fry for about 5 minutes to allow the oils to bleed out and the edges to get a little crispy. Remove from the pan, place in a bowl and set aside. Wipe the pan with kitchen paper and add another glug of olive oil. Fry the halloumi, again on a medium heat, for about 3 minutes on each side until it’s golden and crispy. Add the pastirma back to the pan along with the honey. Squeeze in the juice of half a lemon and scatter over some oregano. Let the honey bubble for about 30 seconds. Divide the halloumi and meat between plates, along with the juices from the pan. Seperate the shallot petals and scatter a few over. Finish with the finely sliced chives and a little more oregano. Serve with bread or enjoy on its own. To make the pickle, mix the vinegar, salt and sugar in a bowl or jug with 175ml/6fl oz water. To make the pickle, mix the vinegar, salt and sugar in a bowl or jug with 175ml/6fl oz water. Heat up a dry frying pan over a high heat until it’s just starting to smoke. Rub a little oil and sprinkle some salt on your shallots. Put the shallots in the pan, flat side down, and don’t move them. We want the shallots to colour to give the pickle a little extra dimension. Heat up a dry frying pan over a high heat until it’s just starting to smoke. Rub a little oil and sprinkle some salt on your shallots. Put the shallots in the pan, flat side down, and don’t move them. We want the shallots to colour to give the pickle a little extra dimension. Char the shallots until they are completely blackened – about 4 minutes. Turn them over and turn the heat off, allowing the residual heat in the pan to cook the other side. Char the shallots until they are completely blackened – about 4 minutes. Turn them over and turn the heat off, allowing the residual heat in the pan to cook the other side. Add the pickle liquor into the pan while still hot and let the shallots sit in it for at least 3 hours. Add the pickle liquor into the pan while still hot and let the shallots sit in it for at least 3 hours. Peel the skin off the pastirma. The easiest way to do this is to make a slit along them length ways and hold under cold running water as you peel (the water makes the skin tighten, which helps). Cut each sausage into 4 equal rounds. Peel the skin off the pastirma. The easiest way to do this is to make a slit along them length ways and hold under cold running water as you peel (the water makes the skin tighten, which helps). Cut each sausage into 4 equal rounds. Pour a glug of olive oil into a frying pan over a medium heat and add your pastirma. Slowly fry for about 5 minutes to allow the oils to bleed out and the edges to get a little crispy. Remove from the pan, place in a bowl and set aside. Pour a glug of olive oil into a frying pan over a medium heat and add your pastirma. Slowly fry for about 5 minutes to allow the oils to bleed out and the edges to get a little crispy. Remove from the pan, place in a bowl and set aside. Wipe the pan with kitchen paper and add another glug of olive oil. Fry the halloumi, again on a medium heat, for about 3 minutes on each side until it’s golden and crispy. Wipe the pan with kitchen paper and add another glug of olive oil. Fry the halloumi, again on a medium heat, for about 3 minutes on each side until it’s golden and crispy. Add the pastirma back to the pan along with the honey. Squeeze in the juice of half a lemon and scatter over some oregano. Let the honey bubble for about 30 seconds. Add the pastirma back to the pan along with the honey. Squeeze in the juice of half a lemon and scatter over some oregano. Let the honey bubble for about 30 seconds. Divide the halloumi and meat between plates, along with the juices from the pan. Seperate the shallot petals and scatter a few over. Finish with the finely sliced chives and a little more oregano. Serve with bread or enjoy on its own. Divide the halloumi and meat between plates, along with the juices from the pan. Seperate the shallot petals and scatter a few over. Finish with the finely sliced chives and a little more oregano. Serve with bread or enjoy on its own. Recipe tips You can find pastirma in most Turkish supermarkets with a butchers. If you can’t, then chorizo works just as well. The easiest way to peel pastirma is to make a slit along them length ways and hold under cold running water as you peel (the water makes the skin tighten, which helps). Dried flowering oregano has a slightly more floral flavour than the regular stuff, and is used a lot in Italian and Mediterranean cooking. Most Italian delis will sell it, but if you can't find it, just use normal dried oregano."
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} | c58674833f1f7aa9b4ad39aff1eadf4f360075d541b4a155081a9d9e07c56800 | Mary Berry's cottage pie recipe
Mary Berry's cottage pie with dauphinoise potato An average of 4.0 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cottage_pie_with_31714_16x9.jpg Mary Berry elevates the cottage pie recipe to new luxury levels with dauphinoise potatoes. It’s so much smarter than the usual cottage pie and is perfect for casual supper parties too. Equipment and preparation: you will need a 2.4 litre/4 pint ovenproof shallow dish. 1 tbsp oil900g/2lb beef mince2 onions, chopped4 sticks celery, diced50g/1¾oz plain flour250ml/9fl oz red wine300ml/½ pint beef stock2 tbsp Worcestershire sauce2 tbsp light muscovado sugar1 tbsp chopped thyme250g/9oz small brown chestnut mushrooms, sliced dash of gravy browning (optional)salt and pepper1.5kg/3lb 5oz King Edward potatoes, peeled and sliced into 4mm slices 150ml/5fl oz double cream100g/3½oz strong cheddar, grated 1 tbsp oil 900g/2lb beef mince 2 onions, chopped 4 sticks celery, diced 50g/1¾oz plain flour 250ml/9fl oz red wine 300ml/½ pint beef stock 2 tbsp Worcestershire sauce 2 tbsp light muscovado sugar 1 tbsp chopped thyme 250g/9oz small brown chestnut mushrooms, sliced dash of gravy browning (optional) salt and pepper 1.5kg/3lb 5oz King Edward potatoes, peeled and sliced into 4mm slices 150ml/5fl oz double cream 100g/3½oz strong cheddar, grated Method Heat the oil in a hot frying pan and add the beef. Stir over a high heat until golden-brown. Using a slotted spoon, remove the mince from the pan and set aside. Add the onions and celery to the pan and fry until beginning to soften. Return the beef to the pan.Whisk the flour and wine together in a bowl to make a smooth paste, whisk in the stock and then add it to the pan with the Worcestershire sauce, sugar and thyme. Bring to the boil, stirring until thickened, then add the mushrooms and gravy browning if liked. Season with salt and pepper. Cover with a lid and simmer for 45 minutes, or until the mince is tender. Check the seasoning and add salt and pepper if necessary.Cook the potato slices in boiling salted water for about 4-5 minutes - the potatoes need to be soft. Drain carefully into a colander and leave to cool a little. If the potatoes are too hard they will be waxy and the cream will run off them.Tip the cooked meat into a 2.4 litre/4 pint ovenproof shallow dish. Preheat the oven to 220C/425F/Gas 7 (200C fan).Arrange a layer of the blanched potato on top of the mince and pour over half of the cream. Arrange the remaining potato on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese.Bake in the preheated oven for about 30 minutes, or until golden-brown and bubbling. Heat the oil in a hot frying pan and add the beef. Stir over a high heat until golden-brown. Using a slotted spoon, remove the mince from the pan and set aside. Add the onions and celery to the pan and fry until beginning to soften. Return the beef to the pan. Heat the oil in a hot frying pan and add the beef. Stir over a high heat until golden-brown. Using a slotted spoon, remove the mince from the pan and set aside. Add the onions and celery to the pan and fry until beginning to soften. Return the beef to the pan. Whisk the flour and wine together in a bowl to make a smooth paste, whisk in the stock and then add it to the pan with the Worcestershire sauce, sugar and thyme. Bring to the boil, stirring until thickened, then add the mushrooms and gravy browning if liked. Season with salt and pepper. Cover with a lid and simmer for 45 minutes, or until the mince is tender. Check the seasoning and add salt and pepper if necessary. Whisk the flour and wine together in a bowl to make a smooth paste, whisk in the stock and then add it to the pan with the Worcestershire sauce, sugar and thyme. Bring to the boil, stirring until thickened, then add the mushrooms and gravy browning if liked. Season with salt and pepper. Cover with a lid and simmer for 45 minutes, or until the mince is tender. Check the seasoning and add salt and pepper if necessary. Cook the potato slices in boiling salted water for about 4-5 minutes - the potatoes need to be soft. Drain carefully into a colander and leave to cool a little. If the potatoes are too hard they will be waxy and the cream will run off them. Cook the potato slices in boiling salted water for about 4-5 minutes - the potatoes need to be soft. Drain carefully into a colander and leave to cool a little. If the potatoes are too hard they will be waxy and the cream will run off them. Tip the cooked meat into a 2.4 litre/4 pint ovenproof shallow dish. Preheat the oven to 220C/425F/Gas 7 (200C fan). Tip the cooked meat into a 2.4 litre/4 pint ovenproof shallow dish. Preheat the oven to 220C/425F/Gas 7 (200C fan). Arrange a layer of the blanched potato on top of the mince and pour over half of the cream. Arrange the remaining potato on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese. Arrange a layer of the blanched potato on top of the mince and pour over half of the cream. Arrange the remaining potato on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese. Bake in the preheated oven for about 30 minutes, or until golden-brown and bubbling. Bake in the preheated oven for about 30 minutes, or until golden-brown and bubbling. Recipe tips The minced beef mixture can be made 1-2 days in advance. Once topped with potatoes, cover the dish with cling film and pour over the cream and cheese just before serving. The mince can be frozen for up to three months, but don’t freeze the complete dish as potatoes become watery when frozen. Make sure the potatoes are just cooked. If too firm they will not absorb the cream. Make sure you cook the dish fairly quickly when the potato topping is added or the potatoes may discolour and the cream will sink into the meat. | {
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"content": "Mary Berry's cottage pie with dauphinoise potato An average of 4.0 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cottage_pie_with_31714_16x9.jpg Mary Berry elevates the cottage pie recipe to new luxury levels with dauphinoise potatoes. It’s so much smarter than the usual cottage pie and is perfect for casual supper parties too. Equipment and preparation: you will need a 2.4 litre/4 pint ovenproof shallow dish. 1 tbsp oil900g/2lb beef mince2 onions, chopped4 sticks celery, diced50g/1¾oz plain flour250ml/9fl oz red wine300ml/½ pint beef stock2 tbsp Worcestershire sauce2 tbsp light muscovado sugar1 tbsp chopped thyme250g/9oz small brown chestnut mushrooms, sliced dash of gravy browning (optional)salt and pepper1.5kg/3lb 5oz King Edward potatoes, peeled and sliced into 4mm slices 150ml/5fl oz double cream100g/3½oz strong cheddar, grated 1 tbsp oil 900g/2lb beef mince 2 onions, chopped 4 sticks celery, diced 50g/1¾oz plain flour 250ml/9fl oz red wine 300ml/½ pint beef stock 2 tbsp Worcestershire sauce 2 tbsp light muscovado sugar 1 tbsp chopped thyme 250g/9oz small brown chestnut mushrooms, sliced dash of gravy browning (optional) salt and pepper 1.5kg/3lb 5oz King Edward potatoes, peeled and sliced into 4mm slices 150ml/5fl oz double cream 100g/3½oz strong cheddar, grated Method Heat the oil in a hot frying pan and add the beef. Stir over a high heat until golden-brown. Using a slotted spoon, remove the mince from the pan and set aside. Add the onions and celery to the pan and fry until beginning to soften. Return the beef to the pan.Whisk the flour and wine together in a bowl to make a smooth paste, whisk in the stock and then add it to the pan with the Worcestershire sauce, sugar and thyme. Bring to the boil, stirring until thickened, then add the mushrooms and gravy browning if liked. Season with salt and pepper. Cover with a lid and simmer for 45 minutes, or until the mince is tender. Check the seasoning and add salt and pepper if necessary.Cook the potato slices in boiling salted water for about 4-5 minutes - the potatoes need to be soft. Drain carefully into a colander and leave to cool a little. If the potatoes are too hard they will be waxy and the cream will run off them.Tip the cooked meat into a 2.4 litre/4 pint ovenproof shallow dish. Preheat the oven to 220C/425F/Gas 7 (200C fan).Arrange a layer of the blanched potato on top of the mince and pour over half of the cream. Arrange the remaining potato on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese.Bake in the preheated oven for about 30 minutes, or until golden-brown and bubbling. Heat the oil in a hot frying pan and add the beef. Stir over a high heat until golden-brown. Using a slotted spoon, remove the mince from the pan and set aside. Add the onions and celery to the pan and fry until beginning to soften. Return the beef to the pan. Heat the oil in a hot frying pan and add the beef. Stir over a high heat until golden-brown. Using a slotted spoon, remove the mince from the pan and set aside. Add the onions and celery to the pan and fry until beginning to soften. Return the beef to the pan. Whisk the flour and wine together in a bowl to make a smooth paste, whisk in the stock and then add it to the pan with the Worcestershire sauce, sugar and thyme. Bring to the boil, stirring until thickened, then add the mushrooms and gravy browning if liked. Season with salt and pepper. Cover with a lid and simmer for 45 minutes, or until the mince is tender. Check the seasoning and add salt and pepper if necessary. Whisk the flour and wine together in a bowl to make a smooth paste, whisk in the stock and then add it to the pan with the Worcestershire sauce, sugar and thyme. Bring to the boil, stirring until thickened, then add the mushrooms and gravy browning if liked. Season with salt and pepper. Cover with a lid and simmer for 45 minutes, or until the mince is tender. Check the seasoning and add salt and pepper if necessary. Cook the potato slices in boiling salted water for about 4-5 minutes - the potatoes need to be soft. Drain carefully into a colander and leave to cool a little. If the potatoes are too hard they will be waxy and the cream will run off them. Cook the potato slices in boiling salted water for about 4-5 minutes - the potatoes need to be soft. Drain carefully into a colander and leave to cool a little. If the potatoes are too hard they will be waxy and the cream will run off them. Tip the cooked meat into a 2.4 litre/4 pint ovenproof shallow dish. Preheat the oven to 220C/425F/Gas 7 (200C fan). Tip the cooked meat into a 2.4 litre/4 pint ovenproof shallow dish. Preheat the oven to 220C/425F/Gas 7 (200C fan). Arrange a layer of the blanched potato on top of the mince and pour over half of the cream. Arrange the remaining potato on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese. Arrange a layer of the blanched potato on top of the mince and pour over half of the cream. Arrange the remaining potato on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese. Bake in the preheated oven for about 30 minutes, or until golden-brown and bubbling. Bake in the preheated oven for about 30 minutes, or until golden-brown and bubbling. Recipe tips The minced beef mixture can be made 1-2 days in advance. Once topped with potatoes, cover the dish with cling film and pour over the cream and cheese just before serving. The mince can be frozen for up to three months, but don’t freeze the complete dish as potatoes become watery when frozen. Make sure the potatoes are just cooked. If too firm they will not absorb the cream. Make sure you cook the dish fairly quickly when the potato topping is added or the potatoes may discolour and the cream will sink into the meat."
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} | c122824552b75f18ca99ac7ba32f14e395b61424152d5e75fa6195bddf203e6f | Fattoush with crisp olive flatbread recipe
An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/fattoush_with_crisp_53560_16x9.jpg A vibrant and zesty Levantine salad with crispy, olivey bread. It's also vegan and quick to make. 2 small cucumbers450g/1lb cherry tomatoes, quartered 200g/7oz radishes, quartered 1 small baby gem lettuce, roughly chopped 4 spring onions, roughly chopped50g/1¾oz flatleaf parsley leaves10g/⅓oz small mint leaves9 tbsp olive oil 1 pitta bread 2 tbsp pomegranate molasses 1 tbsp sumac 2 small cucumbers 450g/1lb cherry tomatoes, quartered 200g/7oz radishes, quartered 1 small baby gem lettuce, roughly chopped 4 spring onions, roughly chopped 50g/1¾oz flatleaf parsley leaves 10g/⅓oz small mint leaves 9 tbsp olive oil 1 pitta bread 2 tbsp pomegranate molasses 1 tbsp sumac 12 green olives, stones removed 25g/1oz finely chopped flatleaf parsley100ml/3½fl oz olive oil ½ lemon, juice only 12 green olives, stones removed 25g/1oz finely chopped flatleaf parsley 100ml/3½fl oz olive oil ½ lemon, juice only Method Peel, halve and remove the seeds from the cucumbers. Cut them into half-moons and place in a large bowl.Add the tomatoes, radishes and lettuce. Scatter over the spring onions and tear in the parsley and mint leaves.Heat 5 tablespoons of the olive oil in a frying pan and shallow fry the whole pitta bread until crisp and golden. Drain on kitchen paper and leave to cool.Break up the bread into bite-sized pieces. To make the olive paste, blend the olives with the parsley, olive oil and lemon juice, then spread the paste on the bread pieces.Dress the salad with the pomegranate molasses, the remaining olive oil and the sumac. Mix well with your hands.Serve the salad with pieces of olive bread. Peel, halve and remove the seeds from the cucumbers. Cut them into half-moons and place in a large bowl. Peel, halve and remove the seeds from the cucumbers. Cut them into half-moons and place in a large bowl. Add the tomatoes, radishes and lettuce. Scatter over the spring onions and tear in the parsley and mint leaves. Add the tomatoes, radishes and lettuce. Scatter over the spring onions and tear in the parsley and mint leaves. Heat 5 tablespoons of the olive oil in a frying pan and shallow fry the whole pitta bread until crisp and golden. Drain on kitchen paper and leave to cool. Heat 5 tablespoons of the olive oil in a frying pan and shallow fry the whole pitta bread until crisp and golden. Drain on kitchen paper and leave to cool. Break up the bread into bite-sized pieces. Break up the bread into bite-sized pieces. To make the olive paste, blend the olives with the parsley, olive oil and lemon juice, then spread the paste on the bread pieces. To make the olive paste, blend the olives with the parsley, olive oil and lemon juice, then spread the paste on the bread pieces. Dress the salad with the pomegranate molasses, the remaining olive oil and the sumac. Mix well with your hands. Dress the salad with the pomegranate molasses, the remaining olive oil and the sumac. Mix well with your hands. Serve the salad with pieces of olive bread. Serve the salad with pieces of olive bread. | {
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"title": "Fattoush with crisp olive flatbread recipe",
"content": "An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/fattoush_with_crisp_53560_16x9.jpg A vibrant and zesty Levantine salad with crispy, olivey bread. It's also vegan and quick to make. 2 small cucumbers450g/1lb cherry tomatoes, quartered 200g/7oz radishes, quartered 1 small baby gem lettuce, roughly chopped 4 spring onions, roughly chopped50g/1¾oz flatleaf parsley leaves10g/⅓oz small mint leaves9 tbsp olive oil 1 pitta bread 2 tbsp pomegranate molasses 1 tbsp sumac 2 small cucumbers 450g/1lb cherry tomatoes, quartered 200g/7oz radishes, quartered 1 small baby gem lettuce, roughly chopped 4 spring onions, roughly chopped 50g/1¾oz flatleaf parsley leaves 10g/⅓oz small mint leaves 9 tbsp olive oil 1 pitta bread 2 tbsp pomegranate molasses 1 tbsp sumac 12 green olives, stones removed 25g/1oz finely chopped flatleaf parsley100ml/3½fl oz olive oil ½ lemon, juice only 12 green olives, stones removed 25g/1oz finely chopped flatleaf parsley 100ml/3½fl oz olive oil ½ lemon, juice only Method Peel, halve and remove the seeds from the cucumbers. Cut them into half-moons and place in a large bowl.Add the tomatoes, radishes and lettuce. Scatter over the spring onions and tear in the parsley and mint leaves.Heat 5 tablespoons of the olive oil in a frying pan and shallow fry the whole pitta bread until crisp and golden. Drain on kitchen paper and leave to cool.Break up the bread into bite-sized pieces. To make the olive paste, blend the olives with the parsley, olive oil and lemon juice, then spread the paste on the bread pieces.Dress the salad with the pomegranate molasses, the remaining olive oil and the sumac. Mix well with your hands.Serve the salad with pieces of olive bread. Peel, halve and remove the seeds from the cucumbers. Cut them into half-moons and place in a large bowl. Peel, halve and remove the seeds from the cucumbers. Cut them into half-moons and place in a large bowl. Add the tomatoes, radishes and lettuce. Scatter over the spring onions and tear in the parsley and mint leaves. Add the tomatoes, radishes and lettuce. Scatter over the spring onions and tear in the parsley and mint leaves. Heat 5 tablespoons of the olive oil in a frying pan and shallow fry the whole pitta bread until crisp and golden. Drain on kitchen paper and leave to cool. Heat 5 tablespoons of the olive oil in a frying pan and shallow fry the whole pitta bread until crisp and golden. Drain on kitchen paper and leave to cool. Break up the bread into bite-sized pieces. Break up the bread into bite-sized pieces. To make the olive paste, blend the olives with the parsley, olive oil and lemon juice, then spread the paste on the bread pieces. To make the olive paste, blend the olives with the parsley, olive oil and lemon juice, then spread the paste on the bread pieces. Dress the salad with the pomegranate molasses, the remaining olive oil and the sumac. Mix well with your hands. Dress the salad with the pomegranate molasses, the remaining olive oil and the sumac. Mix well with your hands. Serve the salad with pieces of olive bread. Serve the salad with pieces of olive bread."
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} | 148865cc49506236a6acb32d4e901a1039061bdcdcb5039765e9efca030ae5ea | Syrian-inspired brunch recipe
Drain the chickpeas and tip two-thirds of them into a saucepan, reserving the last third for the falafels. Cover with water and bring to the boil. Reduce the heat and simmer for 45–50 minutes, or until tender. Alternatively, cook in a pressure cooker for 20 minutes. Drain, reserving the cooking liquid. Meanwhile, to make the falafels, put the reserved uncooked chickpeas in a food processor and blend with the fresh coriander, parsley, garlic, spices and sesame seeds. Add a little warm water if the mixture is too thick. Season to taste. Shape into 20 falafels. To make the falafel sauce, mix the tahini with the yoghurt and lemon juice and season to taste. To make the hummus, put half the cooked chickpeas in a food processor. Add the tahini, garlic, olive oil, yoghurt, lemon juice and some seasoning. Add the ice cubes and blend again, until you have a smooth hummus. Heat the vegetable oil in a small saucepan over a medium heat. Fry the lamb mince until golden brown, breaking it up as it cooks. Spoon half the hummus into a dish and top with the cooked lamb. Garnish with the sumac and parsley. Keep the remaining hummus for the fatteh.To make the chickpea salad, mix half the remaining cooked chickpeas with the beans. Add the remaining ingredients and season to taste. To make the fatteh, preheat the grill to high and toast the pitta breads. Leave to cool, then cut into cubes. Drizzle with a little chickpea cooking liquid. Spoon the remaining hummus into a small bowl and mix with a little chickpea cooking liquid – it should be a little thicker than double cream. Place the lightly soaked pittas on a serving dish. Cover with the last of the cooked chickpeas. Garnish with the sumac and olive oil. Heat a deep saucepan of vegetable oil to 160°C, or until a cube of bread browns in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the falafel in batches for 5 minutes, or until golden brown. Drain on kitchen paper and sprinkle with sumac.Split the flatbreads in half so you have four large circles. Spoon falafel sauce along the middle, top each with five falafel, a quarter of the beef tomato and pickles, some parsley and a squeeze of lemon. Wrap. Repeat for the remaining wraps. Place a griddle over a high heat and, when hot, cook the wraps until hot and charred. Serve the flatbread wraps with the fatteh, chickpea salad and hummus. Serve with the chickpea salad, fatteh and hummus. Drain the chickpeas and tip two-thirds of them into a saucepan, reserving the last third for the falafels. Cover with water and bring to the boil. Reduce the heat and simmer for 45–50 minutes, or until tender. Alternatively, cook in a pressure cooker for 20 minutes. Drain, reserving the cooking liquid. Drain the chickpeas and tip two-thirds of them into a saucepan, reserving the last third for the falafels. Cover with water and bring to the boil. Reduce the heat and simmer for 45–50 minutes, or until tender. Alternatively, cook in a pressure cooker for 20 minutes. Drain, reserving the cooking liquid. Meanwhile, to make the falafels, put the reserved uncooked chickpeas in a food processor and blend with the fresh coriander, parsley, garlic, spices and sesame seeds. Add a little warm water if the mixture is too thick. Season to taste. Shape into 20 falafels. Meanwhile, to make the falafels, put the reserved uncooked chickpeas in a food processor and blend with the fresh coriander, parsley, garlic, spices and sesame seeds. Add a little warm water if the mixture is too thick. Season to taste. Shape into 20 falafels. To make the falafel sauce, mix the tahini with the yoghurt and lemon juice and season to taste. To make the falafel sauce, mix the tahini with the yoghurt and lemon juice and season to taste. To make the hummus, put half the cooked chickpeas in a food processor. Add the tahini, garlic, olive oil, yoghurt, lemon juice and some seasoning. Add the ice cubes and blend again, until you have a smooth hummus. Heat the vegetable oil in a small saucepan over a medium heat. Fry the lamb mince until golden brown, breaking it up as it cooks. To make the hummus, put half the cooked chickpeas in a food processor. Add the tahini, garlic, olive oil, yoghurt, lemon juice and some seasoning. Add the ice cubes and blend again, until you have a smooth hummus. Heat the vegetable oil in a small saucepan over a medium heat. Fry the lamb mince until golden brown, breaking it up as it cooks. Spoon half the hummus into a dish and top with the cooked lamb. Garnish with the sumac and parsley. Keep the remaining hummus for the fatteh. Spoon half the hummus into a dish and top with the cooked lamb. Garnish with the sumac and parsley. Keep the remaining hummus for the fatteh. To make the chickpea salad, mix half the remaining cooked chickpeas with the beans. Add the remaining ingredients and season to taste. To make the chickpea salad, mix half the remaining cooked chickpeas with the beans. Add the remaining ingredients and season to taste. To make the fatteh, preheat the grill to high and toast the pitta breads. Leave to cool, then cut into cubes. Drizzle with a little chickpea cooking liquid. Spoon the remaining hummus into a small bowl and mix with a little chickpea cooking liquid – it should be a little thicker than double cream. Place the lightly soaked pittas on a serving dish. Cover with the last of the cooked chickpeas. Garnish with the sumac and olive oil. To make the fatteh, preheat the grill to high and toast the pitta breads. Leave to cool, then cut into cubes. Drizzle with a little chickpea cooking liquid. Spoon the remaining hummus into a small bowl and mix with a little chickpea cooking liquid – it should be a little thicker than double cream. Place the lightly soaked pittas on a serving dish. Cover with the last of the cooked chickpeas. Garnish with the sumac and olive oil. Heat a deep saucepan of vegetable oil to 160°C, or until a cube of bread browns in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the falafel in batches for 5 minutes, or until golden brown. Drain on kitchen paper and sprinkle with sumac. Heat a deep saucepan of vegetable oil to 160°C, or until a cube of bread browns in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the falafel in batches for 5 minutes, or until golden brown. Drain on kitchen paper and sprinkle with sumac. Split the flatbreads in half so you have four large circles. Spoon falafel sauce along the middle, top each with five falafel, a quarter of the beef tomato and pickles, some parsley and a squeeze of lemon. Wrap. Repeat for the remaining wraps. Split the flatbreads in half so you have four large circles. Spoon falafel sauce along the middle, top each with five falafel, a quarter of the beef tomato and pickles, some parsley and a squeeze of lemon. Wrap. Repeat for the remaining wraps. Place a griddle over a high heat and, when hot, cook the wraps until hot and charred. Place a griddle over a high heat and, when hot, cook the wraps until hot and charred. Serve the flatbread wraps with the fatteh, chickpea salad and hummus. Serve with the chickpea salad, fatteh and hummus. Serve the flatbread wraps with the fatteh, chickpea salad and hummus. Serve with the chickpea salad, fatteh and hummus. | {
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"content": "Drain the chickpeas and tip two-thirds of them into a saucepan, reserving the last third for the falafels. Cover with water and bring to the boil. Reduce the heat and simmer for 45–50 minutes, or until tender. Alternatively, cook in a pressure cooker for 20 minutes. Drain, reserving the cooking liquid. Meanwhile, to make the falafels, put the reserved uncooked chickpeas in a food processor and blend with the fresh coriander, parsley, garlic, spices and sesame seeds. Add a little warm water if the mixture is too thick. Season to taste. Shape into 20 falafels. To make the falafel sauce, mix the tahini with the yoghurt and lemon juice and season to taste. To make the hummus, put half the cooked chickpeas in a food processor. Add the tahini, garlic, olive oil, yoghurt, lemon juice and some seasoning. Add the ice cubes and blend again, until you have a smooth hummus. Heat the vegetable oil in a small saucepan over a medium heat. Fry the lamb mince until golden brown, breaking it up as it cooks. Spoon half the hummus into a dish and top with the cooked lamb. Garnish with the sumac and parsley. Keep the remaining hummus for the fatteh.To make the chickpea salad, mix half the remaining cooked chickpeas with the beans. Add the remaining ingredients and season to taste. To make the fatteh, preheat the grill to high and toast the pitta breads. Leave to cool, then cut into cubes. Drizzle with a little chickpea cooking liquid. Spoon the remaining hummus into a small bowl and mix with a little chickpea cooking liquid – it should be a little thicker than double cream. Place the lightly soaked pittas on a serving dish. Cover with the last of the cooked chickpeas. Garnish with the sumac and olive oil. Heat a deep saucepan of vegetable oil to 160°C, or until a cube of bread browns in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the falafel in batches for 5 minutes, or until golden brown. Drain on kitchen paper and sprinkle with sumac.Split the flatbreads in half so you have four large circles. Spoon falafel sauce along the middle, top each with five falafel, a quarter of the beef tomato and pickles, some parsley and a squeeze of lemon. Wrap. Repeat for the remaining wraps. Place a griddle over a high heat and, when hot, cook the wraps until hot and charred. Serve the flatbread wraps with the fatteh, chickpea salad and hummus. Serve with the chickpea salad, fatteh and hummus. Drain the chickpeas and tip two-thirds of them into a saucepan, reserving the last third for the falafels. Cover with water and bring to the boil. Reduce the heat and simmer for 45–50 minutes, or until tender. Alternatively, cook in a pressure cooker for 20 minutes. Drain, reserving the cooking liquid. Drain the chickpeas and tip two-thirds of them into a saucepan, reserving the last third for the falafels. Cover with water and bring to the boil. Reduce the heat and simmer for 45–50 minutes, or until tender. Alternatively, cook in a pressure cooker for 20 minutes. Drain, reserving the cooking liquid. Meanwhile, to make the falafels, put the reserved uncooked chickpeas in a food processor and blend with the fresh coriander, parsley, garlic, spices and sesame seeds. Add a little warm water if the mixture is too thick. Season to taste. Shape into 20 falafels. Meanwhile, to make the falafels, put the reserved uncooked chickpeas in a food processor and blend with the fresh coriander, parsley, garlic, spices and sesame seeds. Add a little warm water if the mixture is too thick. Season to taste. Shape into 20 falafels. To make the falafel sauce, mix the tahini with the yoghurt and lemon juice and season to taste. To make the falafel sauce, mix the tahini with the yoghurt and lemon juice and season to taste. To make the hummus, put half the cooked chickpeas in a food processor. Add the tahini, garlic, olive oil, yoghurt, lemon juice and some seasoning. Add the ice cubes and blend again, until you have a smooth hummus. Heat the vegetable oil in a small saucepan over a medium heat. Fry the lamb mince until golden brown, breaking it up as it cooks. To make the hummus, put half the cooked chickpeas in a food processor. Add the tahini, garlic, olive oil, yoghurt, lemon juice and some seasoning. Add the ice cubes and blend again, until you have a smooth hummus. Heat the vegetable oil in a small saucepan over a medium heat. Fry the lamb mince until golden brown, breaking it up as it cooks. Spoon half the hummus into a dish and top with the cooked lamb. Garnish with the sumac and parsley. Keep the remaining hummus for the fatteh. Spoon half the hummus into a dish and top with the cooked lamb. Garnish with the sumac and parsley. Keep the remaining hummus for the fatteh. To make the chickpea salad, mix half the remaining cooked chickpeas with the beans. Add the remaining ingredients and season to taste. To make the chickpea salad, mix half the remaining cooked chickpeas with the beans. Add the remaining ingredients and season to taste. To make the fatteh, preheat the grill to high and toast the pitta breads. Leave to cool, then cut into cubes. Drizzle with a little chickpea cooking liquid. Spoon the remaining hummus into a small bowl and mix with a little chickpea cooking liquid – it should be a little thicker than double cream. Place the lightly soaked pittas on a serving dish. Cover with the last of the cooked chickpeas. Garnish with the sumac and olive oil. To make the fatteh, preheat the grill to high and toast the pitta breads. Leave to cool, then cut into cubes. Drizzle with a little chickpea cooking liquid. Spoon the remaining hummus into a small bowl and mix with a little chickpea cooking liquid – it should be a little thicker than double cream. Place the lightly soaked pittas on a serving dish. Cover with the last of the cooked chickpeas. Garnish with the sumac and olive oil. Heat a deep saucepan of vegetable oil to 160°C, or until a cube of bread browns in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the falafel in batches for 5 minutes, or until golden brown. Drain on kitchen paper and sprinkle with sumac. Heat a deep saucepan of vegetable oil to 160°C, or until a cube of bread browns in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the falafel in batches for 5 minutes, or until golden brown. Drain on kitchen paper and sprinkle with sumac. Split the flatbreads in half so you have four large circles. Spoon falafel sauce along the middle, top each with five falafel, a quarter of the beef tomato and pickles, some parsley and a squeeze of lemon. Wrap. Repeat for the remaining wraps. Split the flatbreads in half so you have four large circles. Spoon falafel sauce along the middle, top each with five falafel, a quarter of the beef tomato and pickles, some parsley and a squeeze of lemon. Wrap. Repeat for the remaining wraps. Place a griddle over a high heat and, when hot, cook the wraps until hot and charred. Place a griddle over a high heat and, when hot, cook the wraps until hot and charred. Serve the flatbread wraps with the fatteh, chickpea salad and hummus. Serve with the chickpea salad, fatteh and hummus. Serve the flatbread wraps with the fatteh, chickpea salad and hummus. Serve with the chickpea salad, fatteh and hummus."
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} | 4ed51e5008b4a6ece85242a6c7ff9484ced95a1d94fea38f919327a1366ec9a4 | Butternut squash with pistachio and pomegranate recipe
Butternut squash with Persian pistachio pesto, feta and pomegranate seeds An average of 4.8 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_squash_with_55612_16x9.jpg Big chunks of butternut squash are roasted until the edges are nicely caramelised and then topped with a pistachio pesto, feta and pomegranate seeds. 1 large butternut squash, quartered lengthways (skin-on) and seeds removed4 tbsp olive oilsea salt and freshly ground black pepper150g/5½oz feta 100g/3½oz pomegranate seeds 1 large butternut squash, quartered lengthways (skin-on) and seeds removed 4 tbsp olive oil sea salt and freshly ground black pepper 150g/5½oz feta 100g/3½oz pomegranate seeds 100g/3½oz shelled pistachio nuts70g/2¼oz parmesan (or vegetarian alternative), chopped into rough chunks100ml/3½fl oz olive oil 1 small bunch fresh coriander1 small bunch fresh parsley1 small bunch fresh dill1 hot red chilli or 1 tbsp chilli oil (optional)1 lemon, juice only2 tsp sea salt 100g/3½oz shelled pistachio nuts 70g/2¼oz parmesan (or vegetarian alternative), chopped into rough chunks 100ml/3½fl oz olive oil 1 small bunch fresh coriander 1 small bunch fresh parsley 1 small bunch fresh dill 1 hot red chilli or 1 tbsp chilli oil (optional) 1 lemon, juice only 2 tsp sea salt Method Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment.For the butternut squash, rub each wedge of butternut squash with oil and season generously with sea salt and black pepper. Place on the lined baking tray.Roast the squash for about 45-50 minutes, just until the edges have begun to brown slightly (you want to blacken the edges a little to give them a nice chewy texture). Check the squash is cooked by inserting a knife - if it slides in easily the squash is cooked. For the pesto, add the pistachios and cheese to a food processor. Pulse to break them into small pieces and add enough olive oil to slacken the mixture to your desired consistency (you may not need all the oil). Add all the herbs, the chilli (if using) and lemon juice. Pulse again to combine the herbs and add a little more olive oil. Season generously with sea salt and give the mixture one last pulse. Taste the pesto, to make sure it has enough salt and acidity, and allow it to rest in the fridge until you need it. To serve, serve the butternut squash on plates, drizzled generously with the pesto. Crumble your feta over the top and scatter some pomegranate seeds over to finish. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment. For the butternut squash, rub each wedge of butternut squash with oil and season generously with sea salt and black pepper. Place on the lined baking tray. For the butternut squash, rub each wedge of butternut squash with oil and season generously with sea salt and black pepper. Place on the lined baking tray. Roast the squash for about 45-50 minutes, just until the edges have begun to brown slightly (you want to blacken the edges a little to give them a nice chewy texture). Check the squash is cooked by inserting a knife - if it slides in easily the squash is cooked. Roast the squash for about 45-50 minutes, just until the edges have begun to brown slightly (you want to blacken the edges a little to give them a nice chewy texture). Check the squash is cooked by inserting a knife - if it slides in easily the squash is cooked. For the pesto, add the pistachios and cheese to a food processor. Pulse to break them into small pieces and add enough olive oil to slacken the mixture to your desired consistency (you may not need all the oil). Add all the herbs, the chilli (if using) and lemon juice. Pulse again to combine the herbs and add a little more olive oil. Season generously with sea salt and give the mixture one last pulse. Taste the pesto, to make sure it has enough salt and acidity, and allow it to rest in the fridge until you need it. For the pesto, add the pistachios and cheese to a food processor. Pulse to break them into small pieces and add enough olive oil to slacken the mixture to your desired consistency (you may not need all the oil). Add all the herbs, the chilli (if using) and lemon juice. Pulse again to combine the herbs and add a little more olive oil. Season generously with sea salt and give the mixture one last pulse. Taste the pesto, to make sure it has enough salt and acidity, and allow it to rest in the fridge until you need it. To serve, serve the butternut squash on plates, drizzled generously with the pesto. Crumble your feta over the top and scatter some pomegranate seeds over to finish. To serve, serve the butternut squash on plates, drizzled generously with the pesto. Crumble your feta over the top and scatter some pomegranate seeds over to finish. | {
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"content": "Butternut squash with Persian pistachio pesto, feta and pomegranate seeds An average of 4.8 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_squash_with_55612_16x9.jpg Big chunks of butternut squash are roasted until the edges are nicely caramelised and then topped with a pistachio pesto, feta and pomegranate seeds. 1 large butternut squash, quartered lengthways (skin-on) and seeds removed4 tbsp olive oilsea salt and freshly ground black pepper150g/5½oz feta 100g/3½oz pomegranate seeds 1 large butternut squash, quartered lengthways (skin-on) and seeds removed 4 tbsp olive oil sea salt and freshly ground black pepper 150g/5½oz feta 100g/3½oz pomegranate seeds 100g/3½oz shelled pistachio nuts70g/2¼oz parmesan (or vegetarian alternative), chopped into rough chunks100ml/3½fl oz olive oil 1 small bunch fresh coriander1 small bunch fresh parsley1 small bunch fresh dill1 hot red chilli or 1 tbsp chilli oil (optional)1 lemon, juice only2 tsp sea salt 100g/3½oz shelled pistachio nuts 70g/2¼oz parmesan (or vegetarian alternative), chopped into rough chunks 100ml/3½fl oz olive oil 1 small bunch fresh coriander 1 small bunch fresh parsley 1 small bunch fresh dill 1 hot red chilli or 1 tbsp chilli oil (optional) 1 lemon, juice only 2 tsp sea salt Method Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment.For the butternut squash, rub each wedge of butternut squash with oil and season generously with sea salt and black pepper. Place on the lined baking tray.Roast the squash for about 45-50 minutes, just until the edges have begun to brown slightly (you want to blacken the edges a little to give them a nice chewy texture). Check the squash is cooked by inserting a knife - if it slides in easily the squash is cooked. For the pesto, add the pistachios and cheese to a food processor. Pulse to break them into small pieces and add enough olive oil to slacken the mixture to your desired consistency (you may not need all the oil). Add all the herbs, the chilli (if using) and lemon juice. Pulse again to combine the herbs and add a little more olive oil. Season generously with sea salt and give the mixture one last pulse. Taste the pesto, to make sure it has enough salt and acidity, and allow it to rest in the fridge until you need it. To serve, serve the butternut squash on plates, drizzled generously with the pesto. Crumble your feta over the top and scatter some pomegranate seeds over to finish. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment. For the butternut squash, rub each wedge of butternut squash with oil and season generously with sea salt and black pepper. Place on the lined baking tray. For the butternut squash, rub each wedge of butternut squash with oil and season generously with sea salt and black pepper. Place on the lined baking tray. Roast the squash for about 45-50 minutes, just until the edges have begun to brown slightly (you want to blacken the edges a little to give them a nice chewy texture). Check the squash is cooked by inserting a knife - if it slides in easily the squash is cooked. Roast the squash for about 45-50 minutes, just until the edges have begun to brown slightly (you want to blacken the edges a little to give them a nice chewy texture). Check the squash is cooked by inserting a knife - if it slides in easily the squash is cooked. For the pesto, add the pistachios and cheese to a food processor. Pulse to break them into small pieces and add enough olive oil to slacken the mixture to your desired consistency (you may not need all the oil). Add all the herbs, the chilli (if using) and lemon juice. Pulse again to combine the herbs and add a little more olive oil. Season generously with sea salt and give the mixture one last pulse. Taste the pesto, to make sure it has enough salt and acidity, and allow it to rest in the fridge until you need it. For the pesto, add the pistachios and cheese to a food processor. Pulse to break them into small pieces and add enough olive oil to slacken the mixture to your desired consistency (you may not need all the oil). Add all the herbs, the chilli (if using) and lemon juice. Pulse again to combine the herbs and add a little more olive oil. Season generously with sea salt and give the mixture one last pulse. Taste the pesto, to make sure it has enough salt and acidity, and allow it to rest in the fridge until you need it. To serve, serve the butternut squash on plates, drizzled generously with the pesto. Crumble your feta over the top and scatter some pomegranate seeds over to finish. To serve, serve the butternut squash on plates, drizzled generously with the pesto. Crumble your feta over the top and scatter some pomegranate seeds over to finish."
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} | dafcc4f0b0fd096b051446710d14ad0cf219a1e2049469e11a3b7553fd45005f | Smoked aubergines with garlic (mirza ghasemi) recipe
An average of 4.7 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_aubergines_with_49362_16x9.jpg A great Persian dish of soft roasted aubergine in tomato and garlic sauce, with eggs cooked into it at the last minute. Ideal for making as part of a mezze meal. Each serving provides 241kcal, 9g protein, 10g carbohydrate (of which 8g sugars), 17g fat (of which 2g saturates), 7g fibre and 1.6g salt. 3 large auberginesvegetable or olive oil, for frying1 bulb garlic, cloves peeled and thinly sliced½ tsp turmeric3 large ripe tomatoes, quartered2 tbsp tomato purée ½ tsp caster sugar 1½ tsp crushed sea salt2 large free-range eggs, beatensmall handful of broken walnut pieces, to garnishPersian flatbread, to serve 3 large aubergines vegetable or olive oil, for frying 1 bulb garlic, cloves peeled and thinly sliced ½ tsp turmeric 3 large ripe tomatoes, quartered 2 tbsp tomato purée ½ tsp caster sugar 1½ tsp crushed sea salt 2 large free-range eggs, beaten small handful of broken walnut pieces, to garnish Persian flatbread, to serve Method The most authentic way to prepare the aubergines is to blister them whole over an open flame (either on a barbecue or over a domestic gas hob) until blackened and the flesh has softened right through to the centre. Alternatively, to bake them, preheat the oven to 220C/425F/Gas 7. Place the aubergines in a roasting tin and roast them whole in the oven 40-45 minutes. Meanwhile put a good drizzle of oil in a large frying pan over a medium heat and slowly cook the garlic slices, ensuring you cook them through rather than simply browning them. If they start to go brown too quickly, take the pan off the heat and allow the residual heat to cook them through, if necessary. Once the garlic begins to brown around the edges, stir in the turmeric. Add the tomatoes to the pan and cook for about 15-20 minutes, or until they break down and are cooked through, then turn off the heat and set the pan aside. Once the aubergines are cooked, score the aubergine skin from stalk to base and scoop out the flesh using a large spoon. Stir this into the garlic and tomatoes. Place the pan over a medium-high heat and cook through for a few minutes, mashing a little as you go. Lastly, add the tomato purée, sugar and sea salt, stir well and cook for a further 6-8 minutes, stirring occasionally to prevent the mixture from browning. Make lots of little holes in the aubergine mixture and pour the beaten eggs straight into the pan, but do not stir in the egg. You want to ensure the eggs are cooking and solidifying before you incorporate them, they take about 5-6 minutes to become opaque. Once cooked, give the mixture one final stir and remove the pan from the heat. Leave the mixture to cool for 20 minutes, as this dish is best served warm rather than piping hot. Garnish with walnut pieces and serve with flatbread. The most authentic way to prepare the aubergines is to blister them whole over an open flame (either on a barbecue or over a domestic gas hob) until blackened and the flesh has softened right through to the centre. Alternatively, to bake them, preheat the oven to 220C/425F/Gas 7. Place the aubergines in a roasting tin and roast them whole in the oven 40-45 minutes. The most authentic way to prepare the aubergines is to blister them whole over an open flame (either on a barbecue or over a domestic gas hob) until blackened and the flesh has softened right through to the centre. Alternatively, to bake them, preheat the oven to 220C/425F/Gas 7. Place the aubergines in a roasting tin and roast them whole in the oven 40-45 minutes. Meanwhile put a good drizzle of oil in a large frying pan over a medium heat and slowly cook the garlic slices, ensuring you cook them through rather than simply browning them. If they start to go brown too quickly, take the pan off the heat and allow the residual heat to cook them through, if necessary. Once the garlic begins to brown around the edges, stir in the turmeric. Add the tomatoes to the pan and cook for about 15-20 minutes, or until they break down and are cooked through, then turn off the heat and set the pan aside. Meanwhile put a good drizzle of oil in a large frying pan over a medium heat and slowly cook the garlic slices, ensuring you cook them through rather than simply browning them. If they start to go brown too quickly, take the pan off the heat and allow the residual heat to cook them through, if necessary. Once the garlic begins to brown around the edges, stir in the turmeric. Add the tomatoes to the pan and cook for about 15-20 minutes, or until they break down and are cooked through, then turn off the heat and set the pan aside. Once the aubergines are cooked, score the aubergine skin from stalk to base and scoop out the flesh using a large spoon. Stir this into the garlic and tomatoes. Place the pan over a medium-high heat and cook through for a few minutes, mashing a little as you go. Lastly, add the tomato purée, sugar and sea salt, stir well and cook for a further 6-8 minutes, stirring occasionally to prevent the mixture from browning. Once the aubergines are cooked, score the aubergine skin from stalk to base and scoop out the flesh using a large spoon. Stir this into the garlic and tomatoes. Place the pan over a medium-high heat and cook through for a few minutes, mashing a little as you go. Lastly, add the tomato purée, sugar and sea salt, stir well and cook for a further 6-8 minutes, stirring occasionally to prevent the mixture from browning. Make lots of little holes in the aubergine mixture and pour the beaten eggs straight into the pan, but do not stir in the egg. You want to ensure the eggs are cooking and solidifying before you incorporate them, they take about 5-6 minutes to become opaque. Once cooked, give the mixture one final stir and remove the pan from the heat. Leave the mixture to cool for 20 minutes, as this dish is best served warm rather than piping hot. Garnish with walnut pieces and serve with flatbread. Make lots of little holes in the aubergine mixture and pour the beaten eggs straight into the pan, but do not stir in the egg. You want to ensure the eggs are cooking and solidifying before you incorporate them, they take about 5-6 minutes to become opaque. Once cooked, give the mixture one final stir and remove the pan from the heat. Leave the mixture to cool for 20 minutes, as this dish is best served warm rather than piping hot. Garnish with walnut pieces and serve with flatbread. | {
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"content": "An average of 4.7 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_aubergines_with_49362_16x9.jpg A great Persian dish of soft roasted aubergine in tomato and garlic sauce, with eggs cooked into it at the last minute. Ideal for making as part of a mezze meal. Each serving provides 241kcal, 9g protein, 10g carbohydrate (of which 8g sugars), 17g fat (of which 2g saturates), 7g fibre and 1.6g salt. 3 large auberginesvegetable or olive oil, for frying1 bulb garlic, cloves peeled and thinly sliced½ tsp turmeric3 large ripe tomatoes, quartered2 tbsp tomato purée ½ tsp caster sugar 1½ tsp crushed sea salt2 large free-range eggs, beatensmall handful of broken walnut pieces, to garnishPersian flatbread, to serve 3 large aubergines vegetable or olive oil, for frying 1 bulb garlic, cloves peeled and thinly sliced ½ tsp turmeric 3 large ripe tomatoes, quartered 2 tbsp tomato purée ½ tsp caster sugar 1½ tsp crushed sea salt 2 large free-range eggs, beaten small handful of broken walnut pieces, to garnish Persian flatbread, to serve Method The most authentic way to prepare the aubergines is to blister them whole over an open flame (either on a barbecue or over a domestic gas hob) until blackened and the flesh has softened right through to the centre. Alternatively, to bake them, preheat the oven to 220C/425F/Gas 7. Place the aubergines in a roasting tin and roast them whole in the oven 40-45 minutes. Meanwhile put a good drizzle of oil in a large frying pan over a medium heat and slowly cook the garlic slices, ensuring you cook them through rather than simply browning them. If they start to go brown too quickly, take the pan off the heat and allow the residual heat to cook them through, if necessary. Once the garlic begins to brown around the edges, stir in the turmeric. Add the tomatoes to the pan and cook for about 15-20 minutes, or until they break down and are cooked through, then turn off the heat and set the pan aside. Once the aubergines are cooked, score the aubergine skin from stalk to base and scoop out the flesh using a large spoon. Stir this into the garlic and tomatoes. Place the pan over a medium-high heat and cook through for a few minutes, mashing a little as you go. Lastly, add the tomato purée, sugar and sea salt, stir well and cook for a further 6-8 minutes, stirring occasionally to prevent the mixture from browning. Make lots of little holes in the aubergine mixture and pour the beaten eggs straight into the pan, but do not stir in the egg. You want to ensure the eggs are cooking and solidifying before you incorporate them, they take about 5-6 minutes to become opaque. Once cooked, give the mixture one final stir and remove the pan from the heat. Leave the mixture to cool for 20 minutes, as this dish is best served warm rather than piping hot. Garnish with walnut pieces and serve with flatbread. The most authentic way to prepare the aubergines is to blister them whole over an open flame (either on a barbecue or over a domestic gas hob) until blackened and the flesh has softened right through to the centre. Alternatively, to bake them, preheat the oven to 220C/425F/Gas 7. Place the aubergines in a roasting tin and roast them whole in the oven 40-45 minutes. The most authentic way to prepare the aubergines is to blister them whole over an open flame (either on a barbecue or over a domestic gas hob) until blackened and the flesh has softened right through to the centre. Alternatively, to bake them, preheat the oven to 220C/425F/Gas 7. Place the aubergines in a roasting tin and roast them whole in the oven 40-45 minutes. Meanwhile put a good drizzle of oil in a large frying pan over a medium heat and slowly cook the garlic slices, ensuring you cook them through rather than simply browning them. If they start to go brown too quickly, take the pan off the heat and allow the residual heat to cook them through, if necessary. Once the garlic begins to brown around the edges, stir in the turmeric. Add the tomatoes to the pan and cook for about 15-20 minutes, or until they break down and are cooked through, then turn off the heat and set the pan aside. Meanwhile put a good drizzle of oil in a large frying pan over a medium heat and slowly cook the garlic slices, ensuring you cook them through rather than simply browning them. If they start to go brown too quickly, take the pan off the heat and allow the residual heat to cook them through, if necessary. Once the garlic begins to brown around the edges, stir in the turmeric. Add the tomatoes to the pan and cook for about 15-20 minutes, or until they break down and are cooked through, then turn off the heat and set the pan aside. Once the aubergines are cooked, score the aubergine skin from stalk to base and scoop out the flesh using a large spoon. Stir this into the garlic and tomatoes. Place the pan over a medium-high heat and cook through for a few minutes, mashing a little as you go. Lastly, add the tomato purée, sugar and sea salt, stir well and cook for a further 6-8 minutes, stirring occasionally to prevent the mixture from browning. Once the aubergines are cooked, score the aubergine skin from stalk to base and scoop out the flesh using a large spoon. Stir this into the garlic and tomatoes. Place the pan over a medium-high heat and cook through for a few minutes, mashing a little as you go. Lastly, add the tomato purée, sugar and sea salt, stir well and cook for a further 6-8 minutes, stirring occasionally to prevent the mixture from browning. Make lots of little holes in the aubergine mixture and pour the beaten eggs straight into the pan, but do not stir in the egg. You want to ensure the eggs are cooking and solidifying before you incorporate them, they take about 5-6 minutes to become opaque. Once cooked, give the mixture one final stir and remove the pan from the heat. Leave the mixture to cool for 20 minutes, as this dish is best served warm rather than piping hot. Garnish with walnut pieces and serve with flatbread. Make lots of little holes in the aubergine mixture and pour the beaten eggs straight into the pan, but do not stir in the egg. You want to ensure the eggs are cooking and solidifying before you incorporate them, they take about 5-6 minutes to become opaque. Once cooked, give the mixture one final stir and remove the pan from the heat. Leave the mixture to cool for 20 minutes, as this dish is best served warm rather than piping hot. Garnish with walnut pieces and serve with flatbread."
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} | 19f8baa93d04921a98c96b4368ed2682857a0e87a4a618220398e21cfed13954 | Za’atar chicken with chickpeas recipe
Za’atar chicken with chickpeas and garlic yoghurt An average of 3.5 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/zaatar_chicken_with_26334_16x9.jpg A quick and easy chicken supper using the Middle Eastern spice blend, za’atar and a sprinkling of sesame seeds on chicken thighs. 3 tbsp za’atar6 tbsp olive oil4 chicken thighs 2 tbsp sesame seeds2 x 400g tins chickpeas, drained and rinsed6 garlic cloves, peeled250ml/9fl oz thick plain yoghurt 20 small mint leaves 3 tbsp za’atar 6 tbsp olive oil 4 chicken thighs 2 tbsp sesame seeds 2 x 400g tins chickpeas, drained and rinsed 6 garlic cloves, peeled 250ml/9fl oz thick plain yoghurt 20 small mint leaves Method Preheat the oven to 220C/200C Fan/Gas 7.Mix the za’atar with the oil in a small bowl.Put the chicken in a deep roasting tray, brush with the za’atar glaze and scatter over the sesame seeds. Add the chickpeas and garlic and bake for 30–40 minutes.Remove the tray from the oven, take the garlic out and set aside. Brush the chicken with the za’atar oil that has gathered at the bottom of the tray.Return the chicken to the oven for a further 15–20 minutes.Pound the roasted garlic into a paste using a mortar and pestle. Scrape the garlic paste into a bowl, then mix in the yoghurt.Serve the chicken on bed of chickpeas, with the garlic yoghurt trickled over and the mint leaves scattered on top. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Mix the za’atar with the oil in a small bowl. Mix the za’atar with the oil in a small bowl. Put the chicken in a deep roasting tray, brush with the za’atar glaze and scatter over the sesame seeds. Add the chickpeas and garlic and bake for 30–40 minutes. Put the chicken in a deep roasting tray, brush with the za’atar glaze and scatter over the sesame seeds. Add the chickpeas and garlic and bake for 30–40 minutes. Remove the tray from the oven, take the garlic out and set aside. Brush the chicken with the za’atar oil that has gathered at the bottom of the tray. Remove the tray from the oven, take the garlic out and set aside. Brush the chicken with the za’atar oil that has gathered at the bottom of the tray. Return the chicken to the oven for a further 15–20 minutes. Return the chicken to the oven for a further 15–20 minutes. Pound the roasted garlic into a paste using a mortar and pestle. Scrape the garlic paste into a bowl, then mix in the yoghurt. Pound the roasted garlic into a paste using a mortar and pestle. Scrape the garlic paste into a bowl, then mix in the yoghurt. Serve the chicken on bed of chickpeas, with the garlic yoghurt trickled over and the mint leaves scattered on top. Serve the chicken on bed of chickpeas, with the garlic yoghurt trickled over and the mint leaves scattered on top. | {
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"content": "Za’atar chicken with chickpeas and garlic yoghurt An average of 3.5 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/zaatar_chicken_with_26334_16x9.jpg A quick and easy chicken supper using the Middle Eastern spice blend, za’atar and a sprinkling of sesame seeds on chicken thighs. 3 tbsp za’atar6 tbsp olive oil4 chicken thighs 2 tbsp sesame seeds2 x 400g tins chickpeas, drained and rinsed6 garlic cloves, peeled250ml/9fl oz thick plain yoghurt 20 small mint leaves 3 tbsp za’atar 6 tbsp olive oil 4 chicken thighs 2 tbsp sesame seeds 2 x 400g tins chickpeas, drained and rinsed 6 garlic cloves, peeled 250ml/9fl oz thick plain yoghurt 20 small mint leaves Method Preheat the oven to 220C/200C Fan/Gas 7.Mix the za’atar with the oil in a small bowl.Put the chicken in a deep roasting tray, brush with the za’atar glaze and scatter over the sesame seeds. Add the chickpeas and garlic and bake for 30–40 minutes.Remove the tray from the oven, take the garlic out and set aside. Brush the chicken with the za’atar oil that has gathered at the bottom of the tray.Return the chicken to the oven for a further 15–20 minutes.Pound the roasted garlic into a paste using a mortar and pestle. Scrape the garlic paste into a bowl, then mix in the yoghurt.Serve the chicken on bed of chickpeas, with the garlic yoghurt trickled over and the mint leaves scattered on top. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Mix the za’atar with the oil in a small bowl. Mix the za’atar with the oil in a small bowl. Put the chicken in a deep roasting tray, brush with the za’atar glaze and scatter over the sesame seeds. Add the chickpeas and garlic and bake for 30–40 minutes. Put the chicken in a deep roasting tray, brush with the za’atar glaze and scatter over the sesame seeds. Add the chickpeas and garlic and bake for 30–40 minutes. Remove the tray from the oven, take the garlic out and set aside. Brush the chicken with the za’atar oil that has gathered at the bottom of the tray. Remove the tray from the oven, take the garlic out and set aside. Brush the chicken with the za’atar oil that has gathered at the bottom of the tray. Return the chicken to the oven for a further 15–20 minutes. Return the chicken to the oven for a further 15–20 minutes. Pound the roasted garlic into a paste using a mortar and pestle. Scrape the garlic paste into a bowl, then mix in the yoghurt. Pound the roasted garlic into a paste using a mortar and pestle. Scrape the garlic paste into a bowl, then mix in the yoghurt. Serve the chicken on bed of chickpeas, with the garlic yoghurt trickled over and the mint leaves scattered on top. Serve the chicken on bed of chickpeas, with the garlic yoghurt trickled over and the mint leaves scattered on top."
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} | 3e239a99109f4e6a981cd2dad3ce4a165aa0b850afefb7a1f664fbde43a7c163 | Stuffed aubergine with feta and pomegranate recipe
An average of 4.3 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/stuffed_aubergine_with_47390_16x9.jpg The pomegranate molasses is the secret to this delightful roast aubergine and feta vegetarian recipe. An effortless supper dish. 2 aubergines6 garlic cloves, unpeeled8 tbsp olive oil1 pomegranate2 tbsp pomegranate molasses 100g/3½oz feta4 tbsp mint, smallest leaves onlysalt and freshly ground black pepper 2 aubergines 6 garlic cloves, unpeeled 8 tbsp olive oil 1 pomegranate 2 tbsp pomegranate molasses 100g/3½oz feta 4 tbsp mint, smallest leaves only salt and freshly ground black pepper Method Set the oven to 200C/180C Fan/Gas 6.Cut the aubergines in half and score the cut sides with a lattice pattern, careful not to go down far enough to pierce the skin. Place the aubergines cut-side up in a roasting tin along with the garlic cloves still in their skins.Brush the aubergines generously with olive oil, season with a little salt and bake for 1 hour until soft. Remove from the oven, and scoop the flesh into a bowl without tearing the skin. Pop the garlic cloves from their skins with your finger and thumb, then crush to a paste with the back of a fork.Break the pomegranate and remove the seeds. Toss most of the seeds with the aubergine flesh, the crushed roasted garlic, a little salt and pepper, the pomegranate molasses and the mint leaves. Spoon the filling into the empty shells, then crumble the feta cheese over the top, together with a few pomegranate seeds and a little more mint. Serve. Set the oven to 200C/180C Fan/Gas 6. Set the oven to 200C/180C Fan/Gas 6. Cut the aubergines in half and score the cut sides with a lattice pattern, careful not to go down far enough to pierce the skin. Cut the aubergines in half and score the cut sides with a lattice pattern, careful not to go down far enough to pierce the skin. Place the aubergines cut-side up in a roasting tin along with the garlic cloves still in their skins. Place the aubergines cut-side up in a roasting tin along with the garlic cloves still in their skins. Brush the aubergines generously with olive oil, season with a little salt and bake for 1 hour until soft. Remove from the oven, and scoop the flesh into a bowl without tearing the skin. Brush the aubergines generously with olive oil, season with a little salt and bake for 1 hour until soft. Remove from the oven, and scoop the flesh into a bowl without tearing the skin. Pop the garlic cloves from their skins with your finger and thumb, then crush to a paste with the back of a fork. Pop the garlic cloves from their skins with your finger and thumb, then crush to a paste with the back of a fork. Break the pomegranate and remove the seeds. Toss most of the seeds with the aubergine flesh, the crushed roasted garlic, a little salt and pepper, the pomegranate molasses and the mint leaves. Break the pomegranate and remove the seeds. Toss most of the seeds with the aubergine flesh, the crushed roasted garlic, a little salt and pepper, the pomegranate molasses and the mint leaves. Spoon the filling into the empty shells, then crumble the feta cheese over the top, together with a few pomegranate seeds and a little more mint. Serve. Spoon the filling into the empty shells, then crumble the feta cheese over the top, together with a few pomegranate seeds and a little more mint. Serve. | {
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"content": "An average of 4.3 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/stuffed_aubergine_with_47390_16x9.jpg The pomegranate molasses is the secret to this delightful roast aubergine and feta vegetarian recipe. An effortless supper dish. 2 aubergines6 garlic cloves, unpeeled8 tbsp olive oil1 pomegranate2 tbsp pomegranate molasses 100g/3½oz feta4 tbsp mint, smallest leaves onlysalt and freshly ground black pepper 2 aubergines 6 garlic cloves, unpeeled 8 tbsp olive oil 1 pomegranate 2 tbsp pomegranate molasses 100g/3½oz feta 4 tbsp mint, smallest leaves only salt and freshly ground black pepper Method Set the oven to 200C/180C Fan/Gas 6.Cut the aubergines in half and score the cut sides with a lattice pattern, careful not to go down far enough to pierce the skin. Place the aubergines cut-side up in a roasting tin along with the garlic cloves still in their skins.Brush the aubergines generously with olive oil, season with a little salt and bake for 1 hour until soft. Remove from the oven, and scoop the flesh into a bowl without tearing the skin. Pop the garlic cloves from their skins with your finger and thumb, then crush to a paste with the back of a fork.Break the pomegranate and remove the seeds. Toss most of the seeds with the aubergine flesh, the crushed roasted garlic, a little salt and pepper, the pomegranate molasses and the mint leaves. Spoon the filling into the empty shells, then crumble the feta cheese over the top, together with a few pomegranate seeds and a little more mint. Serve. Set the oven to 200C/180C Fan/Gas 6. Set the oven to 200C/180C Fan/Gas 6. Cut the aubergines in half and score the cut sides with a lattice pattern, careful not to go down far enough to pierce the skin. Cut the aubergines in half and score the cut sides with a lattice pattern, careful not to go down far enough to pierce the skin. Place the aubergines cut-side up in a roasting tin along with the garlic cloves still in their skins. Place the aubergines cut-side up in a roasting tin along with the garlic cloves still in their skins. Brush the aubergines generously with olive oil, season with a little salt and bake for 1 hour until soft. Remove from the oven, and scoop the flesh into a bowl without tearing the skin. Brush the aubergines generously with olive oil, season with a little salt and bake for 1 hour until soft. Remove from the oven, and scoop the flesh into a bowl without tearing the skin. Pop the garlic cloves from their skins with your finger and thumb, then crush to a paste with the back of a fork. Pop the garlic cloves from their skins with your finger and thumb, then crush to a paste with the back of a fork. Break the pomegranate and remove the seeds. Toss most of the seeds with the aubergine flesh, the crushed roasted garlic, a little salt and pepper, the pomegranate molasses and the mint leaves. Break the pomegranate and remove the seeds. Toss most of the seeds with the aubergine flesh, the crushed roasted garlic, a little salt and pepper, the pomegranate molasses and the mint leaves. Spoon the filling into the empty shells, then crumble the feta cheese over the top, together with a few pomegranate seeds and a little more mint. Serve. Spoon the filling into the empty shells, then crumble the feta cheese over the top, together with a few pomegranate seeds and a little more mint. Serve."
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} | 67ec6cc921e57b3b7b93f1a443b909718886d66fd222136286802cd6c384b942 | Mushroom doner recipe
An average of 4.5 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_doner_22676_16x9.jpg A meat-free mushroom ‘doner’ kebab packed with two types of sauces, pickles and veg. A mighty delicious vegetarian dish. 1 x 400g tin chopped tomatoes 2 tbsp rose harissa2 tsp caster sugargood squeeze lemon juice 1 x 400g tin chopped tomatoes 2 tbsp rose harissa 2 tsp caster sugar good squeeze lemon juice 1 onion, very thinly sliced into half moons2 level tsp white wine vinegar20g/¾oz flatleaf parsley, finely chopped 1 onion, very thinly sliced into half moons 2 level tsp white wine vinegar 20g/¾oz flatleaf parsley, finely chopped 150g/5½oz plain yoghurt1 heaped tsp dried mintsalt and freshly ground black pepper 150g/5½oz plain yoghurt 1 heaped tsp dried mint salt and freshly ground black pepper 500g/1lb 2oz oyster mushrooms, very thinly sliced lengthways2 tsp garlic oil2 tsp sweet paprika 2 heaped tsp ground coriander2 tsp celery salt3 tsp garlic granules½ tsp freshly ground black pepper4 white pitta breads 500g/1lb 2oz oyster mushrooms, very thinly sliced lengthways 2 tsp garlic oil 2 tsp sweet paprika 2 heaped tsp ground coriander 2 tsp celery salt 3 tsp garlic granules ½ tsp freshly ground black pepper 4 white pitta breads ¼ small white cabbage, very finely shredded2 tomatoes, sliced cut into half moons4–6 pickled chillies, thinly sliced (optional) ¼ small white cabbage, very finely shredded 2 tomatoes, sliced cut into half moons 4–6 pickled chillies, thinly sliced (optional) Method Preheat the oven to 180C/200C Fan/Gas 4. To make the chilli sauce, heat the chopped tomatoes, rose harissa, sugar and lemon juice in a small saucepan over a medium heat. Bring to a gentle boil and cook for 10 minutes, stirring regularly, until reduced to a thick sauce-like consistency. Remove from the heat and set aside to cool. You can blend the sauce until it’s smooth using a hand-blender if you like, or just leave it chunky. For the onion, mix together the onion slices, vinegar and parsley and set aside. To make the yoghurt sauce, mix the yoghurt with the dried mint, season with salt and pepper and set aside.Put the pittas in the oven to warm for 5 minutes. To make the 'doner,' heat a frying pan over a medium-high heat. Add the mushrooms and dry-fry for 2 minutes, stirring once or twice. Add the garlic oil, paprika, coriander, celery salt, garlic granules and black pepper and quickly coat the mushrooms. Add 2–3 tablespoons of water to the pan and stir-fry for 1 minute before removing from the heat.Split the warmed pitta breads. Spoon a little white cabbage into each pitta and add a little tomato and onion. Divide the mushrooms between the pittas, add a little more cabbage and tomato, then drizzle with the chilli and yoghurt sauces. Serve immediately, topped with the pickled chillies, if using. Preheat the oven to 180C/200C Fan/Gas 4. Preheat the oven to 180C/200C Fan/Gas 4. To make the chilli sauce, heat the chopped tomatoes, rose harissa, sugar and lemon juice in a small saucepan over a medium heat. Bring to a gentle boil and cook for 10 minutes, stirring regularly, until reduced to a thick sauce-like consistency. Remove from the heat and set aside to cool. You can blend the sauce until it’s smooth using a hand-blender if you like, or just leave it chunky. To make the chilli sauce, heat the chopped tomatoes, rose harissa, sugar and lemon juice in a small saucepan over a medium heat. Bring to a gentle boil and cook for 10 minutes, stirring regularly, until reduced to a thick sauce-like consistency. Remove from the heat and set aside to cool. You can blend the sauce until it’s smooth using a hand-blender if you like, or just leave it chunky. For the onion, mix together the onion slices, vinegar and parsley and set aside. For the onion, mix together the onion slices, vinegar and parsley and set aside. To make the yoghurt sauce, mix the yoghurt with the dried mint, season with salt and pepper and set aside. To make the yoghurt sauce, mix the yoghurt with the dried mint, season with salt and pepper and set aside. Put the pittas in the oven to warm for 5 minutes. Put the pittas in the oven to warm for 5 minutes. To make the 'doner,' heat a frying pan over a medium-high heat. Add the mushrooms and dry-fry for 2 minutes, stirring once or twice. Add the garlic oil, paprika, coriander, celery salt, garlic granules and black pepper and quickly coat the mushrooms. Add 2–3 tablespoons of water to the pan and stir-fry for 1 minute before removing from the heat. To make the 'doner,' heat a frying pan over a medium-high heat. Add the mushrooms and dry-fry for 2 minutes, stirring once or twice. Add the garlic oil, paprika, coriander, celery salt, garlic granules and black pepper and quickly coat the mushrooms. Add 2–3 tablespoons of water to the pan and stir-fry for 1 minute before removing from the heat. Split the warmed pitta breads. Spoon a little white cabbage into each pitta and add a little tomato and onion. Divide the mushrooms between the pittas, add a little more cabbage and tomato, then drizzle with the chilli and yoghurt sauces. Serve immediately, topped with the pickled chillies, if using. Split the warmed pitta breads. Spoon a little white cabbage into each pitta and add a little tomato and onion. Divide the mushrooms between the pittas, add a little more cabbage and tomato, then drizzle with the chilli and yoghurt sauces. Serve immediately, topped with the pickled chillies, if using. | {
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"content": "An average of 4.5 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_doner_22676_16x9.jpg A meat-free mushroom ‘doner’ kebab packed with two types of sauces, pickles and veg. A mighty delicious vegetarian dish. 1 x 400g tin chopped tomatoes 2 tbsp rose harissa2 tsp caster sugargood squeeze lemon juice 1 x 400g tin chopped tomatoes 2 tbsp rose harissa 2 tsp caster sugar good squeeze lemon juice 1 onion, very thinly sliced into half moons2 level tsp white wine vinegar20g/¾oz flatleaf parsley, finely chopped 1 onion, very thinly sliced into half moons 2 level tsp white wine vinegar 20g/¾oz flatleaf parsley, finely chopped 150g/5½oz plain yoghurt1 heaped tsp dried mintsalt and freshly ground black pepper 150g/5½oz plain yoghurt 1 heaped tsp dried mint salt and freshly ground black pepper 500g/1lb 2oz oyster mushrooms, very thinly sliced lengthways2 tsp garlic oil2 tsp sweet paprika 2 heaped tsp ground coriander2 tsp celery salt3 tsp garlic granules½ tsp freshly ground black pepper4 white pitta breads 500g/1lb 2oz oyster mushrooms, very thinly sliced lengthways 2 tsp garlic oil 2 tsp sweet paprika 2 heaped tsp ground coriander 2 tsp celery salt 3 tsp garlic granules ½ tsp freshly ground black pepper 4 white pitta breads ¼ small white cabbage, very finely shredded2 tomatoes, sliced cut into half moons4–6 pickled chillies, thinly sliced (optional) ¼ small white cabbage, very finely shredded 2 tomatoes, sliced cut into half moons 4–6 pickled chillies, thinly sliced (optional) Method Preheat the oven to 180C/200C Fan/Gas 4. To make the chilli sauce, heat the chopped tomatoes, rose harissa, sugar and lemon juice in a small saucepan over a medium heat. Bring to a gentle boil and cook for 10 minutes, stirring regularly, until reduced to a thick sauce-like consistency. Remove from the heat and set aside to cool. You can blend the sauce until it’s smooth using a hand-blender if you like, or just leave it chunky. For the onion, mix together the onion slices, vinegar and parsley and set aside. To make the yoghurt sauce, mix the yoghurt with the dried mint, season with salt and pepper and set aside.Put the pittas in the oven to warm for 5 minutes. To make the 'doner,' heat a frying pan over a medium-high heat. Add the mushrooms and dry-fry for 2 minutes, stirring once or twice. Add the garlic oil, paprika, coriander, celery salt, garlic granules and black pepper and quickly coat the mushrooms. Add 2–3 tablespoons of water to the pan and stir-fry for 1 minute before removing from the heat.Split the warmed pitta breads. Spoon a little white cabbage into each pitta and add a little tomato and onion. Divide the mushrooms between the pittas, add a little more cabbage and tomato, then drizzle with the chilli and yoghurt sauces. Serve immediately, topped with the pickled chillies, if using. Preheat the oven to 180C/200C Fan/Gas 4. Preheat the oven to 180C/200C Fan/Gas 4. To make the chilli sauce, heat the chopped tomatoes, rose harissa, sugar and lemon juice in a small saucepan over a medium heat. Bring to a gentle boil and cook for 10 minutes, stirring regularly, until reduced to a thick sauce-like consistency. Remove from the heat and set aside to cool. You can blend the sauce until it’s smooth using a hand-blender if you like, or just leave it chunky. To make the chilli sauce, heat the chopped tomatoes, rose harissa, sugar and lemon juice in a small saucepan over a medium heat. Bring to a gentle boil and cook for 10 minutes, stirring regularly, until reduced to a thick sauce-like consistency. Remove from the heat and set aside to cool. You can blend the sauce until it’s smooth using a hand-blender if you like, or just leave it chunky. For the onion, mix together the onion slices, vinegar and parsley and set aside. For the onion, mix together the onion slices, vinegar and parsley and set aside. To make the yoghurt sauce, mix the yoghurt with the dried mint, season with salt and pepper and set aside. To make the yoghurt sauce, mix the yoghurt with the dried mint, season with salt and pepper and set aside. Put the pittas in the oven to warm for 5 minutes. Put the pittas in the oven to warm for 5 minutes. To make the 'doner,' heat a frying pan over a medium-high heat. Add the mushrooms and dry-fry for 2 minutes, stirring once or twice. Add the garlic oil, paprika, coriander, celery salt, garlic granules and black pepper and quickly coat the mushrooms. Add 2–3 tablespoons of water to the pan and stir-fry for 1 minute before removing from the heat. To make the 'doner,' heat a frying pan over a medium-high heat. Add the mushrooms and dry-fry for 2 minutes, stirring once or twice. Add the garlic oil, paprika, coriander, celery salt, garlic granules and black pepper and quickly coat the mushrooms. Add 2–3 tablespoons of water to the pan and stir-fry for 1 minute before removing from the heat. Split the warmed pitta breads. Spoon a little white cabbage into each pitta and add a little tomato and onion. Divide the mushrooms between the pittas, add a little more cabbage and tomato, then drizzle with the chilli and yoghurt sauces. Serve immediately, topped with the pickled chillies, if using. Split the warmed pitta breads. Spoon a little white cabbage into each pitta and add a little tomato and onion. Divide the mushrooms between the pittas, add a little more cabbage and tomato, then drizzle with the chilli and yoghurt sauces. Serve immediately, topped with the pickled chillies, if using."
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} | e665d4fbc899e8f99a365e5ebdcd633bce602a459102b0e7e3535d5ce1e07d15 | Fesenjoon recipe
An average of 4.2 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yasmins_fesenjoon_91487_16x9.jpg Fesenjoon is a nutty Persian chicken stew that boasts deliciously subtle layers of flavour thanks to pomegranate molasses, tomatoes and spices. 250g/9oz walnut halves2 ice cubes125ml/4½fl oz pomegranate molasses, plus extra to taste1 tbsp concentrated tomato purée¼ tsp ground cinnamon2 tbsp caster sugar, plus extra to taste2 tsp salt1 tsp freshly ground black pepper800g/1¾lb chicken thighs, bone-in, skin removed pomegranate seeds, to garnish (optional)steamed rice, to serve 250g/9oz walnut halves 2 ice cubes 125ml/4½fl oz pomegranate molasses, plus extra to taste 1 tbsp concentrated tomato purée ¼ tsp ground cinnamon 2 tbsp caster sugar, plus extra to taste 2 tsp salt 1 tsp freshly ground black pepper 800g/1¾lb chicken thighs, bone-in, skin removed pomegranate seeds, to garnish (optional) steamed rice, to serve Method Grind the walnuts as finely as possible in a food processor until they have the consistency of peanut butter and the walnut crumbs are starting to stick together like a dough.Transfer the ground walnuts into a large, lidded casserole dish and pour over 1 litre/1¾ pints of the cold water. Bring the mixture to the boil for 4–5 minutes, then reduce the heat until the mixture is simmering. Simmer the walnut mixture, half-covered with the casserole lid, for 2 hours, adding the remaining 200ml/7fl oz of cold water and 2 ice cubesafter an hour. Stir occasionally throughout to make sure the walnuts don’t stick to the bottom of the casserole. After 2 hours, the walnut sauce should have thickened and darkened in colour. Stir in the pomegranate molasses, tomato purée, cinnamon, sugar, salt and pepper until well combined. Return the mixture to a simmer.Add the chicken thighs, return the mixture to a simmer, then place the lid on the dish and cook gently over a low heat for 1 hour. Remove the lid for the last 10 minutes of cooking to allow the sauce to thicken. Season, to taste, with more sugar (for sweet) or pomegranate molasses (for sour).Garnish the dish with a handful of pomegranate seeds, if using, and serve with steamed rice. Grind the walnuts as finely as possible in a food processor until they have the consistency of peanut butter and the walnut crumbs are starting to stick together like a dough. Grind the walnuts as finely as possible in a food processor until they have the consistency of peanut butter and the walnut crumbs are starting to stick together like a dough. Transfer the ground walnuts into a large, lidded casserole dish and pour over 1 litre/1¾ pints of the cold water. Bring the mixture to the boil for 4–5 minutes, then reduce the heat until the mixture is simmering. Transfer the ground walnuts into a large, lidded casserole dish and pour over 1 litre/1¾ pints of the cold water. Bring the mixture to the boil for 4–5 minutes, then reduce the heat until the mixture is simmering. Simmer the walnut mixture, half-covered with the casserole lid, for 2 hours, adding the remaining 200ml/7fl oz of cold water and 2 ice cubesafter an hour. Stir occasionally throughout to make sure the walnuts don’t stick to the bottom of the casserole. After 2 hours, the walnut sauce should have thickened and darkened in colour. Simmer the walnut mixture, half-covered with the casserole lid, for 2 hours, adding the remaining 200ml/7fl oz of cold water and 2 ice cubesafter an hour. Stir occasionally throughout to make sure the walnuts don’t stick to the bottom of the casserole. After 2 hours, the walnut sauce should have thickened and darkened in colour. Stir in the pomegranate molasses, tomato purée, cinnamon, sugar, salt and pepper until well combined. Return the mixture to a simmer. Stir in the pomegranate molasses, tomato purée, cinnamon, sugar, salt and pepper until well combined. Return the mixture to a simmer. Add the chicken thighs, return the mixture to a simmer, then place the lid on the dish and cook gently over a low heat for 1 hour. Remove the lid for the last 10 minutes of cooking to allow the sauce to thicken. Season, to taste, with more sugar (for sweet) or pomegranate molasses (for sour). Add the chicken thighs, return the mixture to a simmer, then place the lid on the dish and cook gently over a low heat for 1 hour. Remove the lid for the last 10 minutes of cooking to allow the sauce to thicken. Season, to taste, with more sugar (for sweet) or pomegranate molasses (for sour). Garnish the dish with a handful of pomegranate seeds, if using, and serve with steamed rice. Garnish the dish with a handful of pomegranate seeds, if using, and serve with steamed rice. | {
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"title": "Fesenjoon recipe",
"content": "An average of 4.2 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yasmins_fesenjoon_91487_16x9.jpg Fesenjoon is a nutty Persian chicken stew that boasts deliciously subtle layers of flavour thanks to pomegranate molasses, tomatoes and spices. 250g/9oz walnut halves2 ice cubes125ml/4½fl oz pomegranate molasses, plus extra to taste1 tbsp concentrated tomato purée¼ tsp ground cinnamon2 tbsp caster sugar, plus extra to taste2 tsp salt1 tsp freshly ground black pepper800g/1¾lb chicken thighs, bone-in, skin removed pomegranate seeds, to garnish (optional)steamed rice, to serve 250g/9oz walnut halves 2 ice cubes 125ml/4½fl oz pomegranate molasses, plus extra to taste 1 tbsp concentrated tomato purée ¼ tsp ground cinnamon 2 tbsp caster sugar, plus extra to taste 2 tsp salt 1 tsp freshly ground black pepper 800g/1¾lb chicken thighs, bone-in, skin removed pomegranate seeds, to garnish (optional) steamed rice, to serve Method Grind the walnuts as finely as possible in a food processor until they have the consistency of peanut butter and the walnut crumbs are starting to stick together like a dough.Transfer the ground walnuts into a large, lidded casserole dish and pour over 1 litre/1¾ pints of the cold water. Bring the mixture to the boil for 4–5 minutes, then reduce the heat until the mixture is simmering. Simmer the walnut mixture, half-covered with the casserole lid, for 2 hours, adding the remaining 200ml/7fl oz of cold water and 2 ice cubesafter an hour. Stir occasionally throughout to make sure the walnuts don’t stick to the bottom of the casserole. After 2 hours, the walnut sauce should have thickened and darkened in colour. Stir in the pomegranate molasses, tomato purée, cinnamon, sugar, salt and pepper until well combined. Return the mixture to a simmer.Add the chicken thighs, return the mixture to a simmer, then place the lid on the dish and cook gently over a low heat for 1 hour. Remove the lid for the last 10 minutes of cooking to allow the sauce to thicken. Season, to taste, with more sugar (for sweet) or pomegranate molasses (for sour).Garnish the dish with a handful of pomegranate seeds, if using, and serve with steamed rice. Grind the walnuts as finely as possible in a food processor until they have the consistency of peanut butter and the walnut crumbs are starting to stick together like a dough. Grind the walnuts as finely as possible in a food processor until they have the consistency of peanut butter and the walnut crumbs are starting to stick together like a dough. Transfer the ground walnuts into a large, lidded casserole dish and pour over 1 litre/1¾ pints of the cold water. Bring the mixture to the boil for 4–5 minutes, then reduce the heat until the mixture is simmering. Transfer the ground walnuts into a large, lidded casserole dish and pour over 1 litre/1¾ pints of the cold water. Bring the mixture to the boil for 4–5 minutes, then reduce the heat until the mixture is simmering. Simmer the walnut mixture, half-covered with the casserole lid, for 2 hours, adding the remaining 200ml/7fl oz of cold water and 2 ice cubesafter an hour. Stir occasionally throughout to make sure the walnuts don’t stick to the bottom of the casserole. After 2 hours, the walnut sauce should have thickened and darkened in colour. Simmer the walnut mixture, half-covered with the casserole lid, for 2 hours, adding the remaining 200ml/7fl oz of cold water and 2 ice cubesafter an hour. Stir occasionally throughout to make sure the walnuts don’t stick to the bottom of the casserole. After 2 hours, the walnut sauce should have thickened and darkened in colour. Stir in the pomegranate molasses, tomato purée, cinnamon, sugar, salt and pepper until well combined. Return the mixture to a simmer. Stir in the pomegranate molasses, tomato purée, cinnamon, sugar, salt and pepper until well combined. Return the mixture to a simmer. Add the chicken thighs, return the mixture to a simmer, then place the lid on the dish and cook gently over a low heat for 1 hour. Remove the lid for the last 10 minutes of cooking to allow the sauce to thicken. Season, to taste, with more sugar (for sweet) or pomegranate molasses (for sour). Add the chicken thighs, return the mixture to a simmer, then place the lid on the dish and cook gently over a low heat for 1 hour. Remove the lid for the last 10 minutes of cooking to allow the sauce to thicken. Season, to taste, with more sugar (for sweet) or pomegranate molasses (for sour). Garnish the dish with a handful of pomegranate seeds, if using, and serve with steamed rice. Garnish the dish with a handful of pomegranate seeds, if using, and serve with steamed rice."
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} | e27b33a8e05e2a527ee31cf565fa6a10f67912fe8c78dd06b7a2d6223995efac | Spiced lamb kefta meatballs recipe
An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_lamb_kefta_94133_16x9.jpg Try the Persian version of lamb koftas with spice, pine nuts and currants. Ideal for sharing as part of a mezze meal. 500g/1lb 2oz lamb mince (not too lean)1 large onion, minced or very finely chopped1 heaped tsp turmeric½ tsp ground cinnamon 2–3 tsp ground cumin1½ tsp crushed sea salt50g/1¾oz pine nuts, lightly toastedlarge handful currants2 x 20g packets of flatleaf parsley, leaves and stalks finely chopped2 large free-range eggs, beaten vegetable oil, for frying 500g/1lb 2oz lamb mince (not too lean) 1 large onion, minced or very finely chopped 1 heaped tsp turmeric ½ tsp ground cinnamon 2–3 tsp ground cumin 1½ tsp crushed sea salt 50g/1¾oz pine nuts, lightly toasted large handful currants 2 x 20g packets of flatleaf parsley, leaves and stalks finely chopped 2 large free-range eggs, beaten vegetable oil, for frying Method Preheat the oven to 140C/120C Fan/Gas 1. Line an ovenproof dish with non-stick baking paper.Put all ingredients, except the oil, into a large mixing bowl. Using your hands mix everything together. Really work the mixture for a good few minutes, taking the time to pummel the meat until it has broken down and to ensure that the egg and spices are evenly distributed into the mixture.Take a small handful of mixture, slightly larger than a golf ball, and shape into a small, elongated sausage-like shape, just over 5cm/2in long, with slightly pointed ends and a fatter middle. This is the traditional kefta shape, but you can shape them into small or large patties or simply make meatballs, the choice is yours. Repeat until all the mixture has been used.Heat a large, non-stick frying pan over a medium–high heat. Heat a drizzle of the oil in the pan and fry several of the patties at a time without overcrowding the pan. Don’t flip them over until you see a little brown crust forming on the underside. Brown on all sides, then transfer to the ovenproof dish lined with non-stick baking paper and keep the cooked batches warm in the oven while you fry the remaining kefta. Serve hot as part of a mezze meal. Preheat the oven to 140C/120C Fan/Gas 1. Line an ovenproof dish with non-stick baking paper. Preheat the oven to 140C/120C Fan/Gas 1. Line an ovenproof dish with non-stick baking paper. Put all ingredients, except the oil, into a large mixing bowl. Using your hands mix everything together. Really work the mixture for a good few minutes, taking the time to pummel the meat until it has broken down and to ensure that the egg and spices are evenly distributed into the mixture. Put all ingredients, except the oil, into a large mixing bowl. Using your hands mix everything together. Really work the mixture for a good few minutes, taking the time to pummel the meat until it has broken down and to ensure that the egg and spices are evenly distributed into the mixture. Take a small handful of mixture, slightly larger than a golf ball, and shape into a small, elongated sausage-like shape, just over 5cm/2in long, with slightly pointed ends and a fatter middle. This is the traditional kefta shape, but you can shape them into small or large patties or simply make meatballs, the choice is yours. Repeat until all the mixture has been used. Take a small handful of mixture, slightly larger than a golf ball, and shape into a small, elongated sausage-like shape, just over 5cm/2in long, with slightly pointed ends and a fatter middle. This is the traditional kefta shape, but you can shape them into small or large patties or simply make meatballs, the choice is yours. Repeat until all the mixture has been used. Heat a large, non-stick frying pan over a medium–high heat. Heat a drizzle of the oil in the pan and fry several of the patties at a time without overcrowding the pan. Don’t flip them over until you see a little brown crust forming on the underside. Brown on all sides, then transfer to the ovenproof dish lined with non-stick baking paper and keep the cooked batches warm in the oven while you fry the remaining kefta. Heat a large, non-stick frying pan over a medium–high heat. Heat a drizzle of the oil in the pan and fry several of the patties at a time without overcrowding the pan. Don’t flip them over until you see a little brown crust forming on the underside. Brown on all sides, then transfer to the ovenproof dish lined with non-stick baking paper and keep the cooked batches warm in the oven while you fry the remaining kefta. Serve hot as part of a mezze meal. Serve hot as part of a mezze meal. | {
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"title": "Spiced lamb kefta meatballs recipe",
"content": "An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_lamb_kefta_94133_16x9.jpg Try the Persian version of lamb koftas with spice, pine nuts and currants. Ideal for sharing as part of a mezze meal. 500g/1lb 2oz lamb mince (not too lean)1 large onion, minced or very finely chopped1 heaped tsp turmeric½ tsp ground cinnamon 2–3 tsp ground cumin1½ tsp crushed sea salt50g/1¾oz pine nuts, lightly toastedlarge handful currants2 x 20g packets of flatleaf parsley, leaves and stalks finely chopped2 large free-range eggs, beaten vegetable oil, for frying 500g/1lb 2oz lamb mince (not too lean) 1 large onion, minced or very finely chopped 1 heaped tsp turmeric ½ tsp ground cinnamon 2–3 tsp ground cumin 1½ tsp crushed sea salt 50g/1¾oz pine nuts, lightly toasted large handful currants 2 x 20g packets of flatleaf parsley, leaves and stalks finely chopped 2 large free-range eggs, beaten vegetable oil, for frying Method Preheat the oven to 140C/120C Fan/Gas 1. Line an ovenproof dish with non-stick baking paper.Put all ingredients, except the oil, into a large mixing bowl. Using your hands mix everything together. Really work the mixture for a good few minutes, taking the time to pummel the meat until it has broken down and to ensure that the egg and spices are evenly distributed into the mixture.Take a small handful of mixture, slightly larger than a golf ball, and shape into a small, elongated sausage-like shape, just over 5cm/2in long, with slightly pointed ends and a fatter middle. This is the traditional kefta shape, but you can shape them into small or large patties or simply make meatballs, the choice is yours. Repeat until all the mixture has been used.Heat a large, non-stick frying pan over a medium–high heat. Heat a drizzle of the oil in the pan and fry several of the patties at a time without overcrowding the pan. Don’t flip them over until you see a little brown crust forming on the underside. Brown on all sides, then transfer to the ovenproof dish lined with non-stick baking paper and keep the cooked batches warm in the oven while you fry the remaining kefta. Serve hot as part of a mezze meal. Preheat the oven to 140C/120C Fan/Gas 1. Line an ovenproof dish with non-stick baking paper. Preheat the oven to 140C/120C Fan/Gas 1. Line an ovenproof dish with non-stick baking paper. Put all ingredients, except the oil, into a large mixing bowl. Using your hands mix everything together. Really work the mixture for a good few minutes, taking the time to pummel the meat until it has broken down and to ensure that the egg and spices are evenly distributed into the mixture. Put all ingredients, except the oil, into a large mixing bowl. Using your hands mix everything together. Really work the mixture for a good few minutes, taking the time to pummel the meat until it has broken down and to ensure that the egg and spices are evenly distributed into the mixture. Take a small handful of mixture, slightly larger than a golf ball, and shape into a small, elongated sausage-like shape, just over 5cm/2in long, with slightly pointed ends and a fatter middle. This is the traditional kefta shape, but you can shape them into small or large patties or simply make meatballs, the choice is yours. Repeat until all the mixture has been used. Take a small handful of mixture, slightly larger than a golf ball, and shape into a small, elongated sausage-like shape, just over 5cm/2in long, with slightly pointed ends and a fatter middle. This is the traditional kefta shape, but you can shape them into small or large patties or simply make meatballs, the choice is yours. Repeat until all the mixture has been used. Heat a large, non-stick frying pan over a medium–high heat. Heat a drizzle of the oil in the pan and fry several of the patties at a time without overcrowding the pan. Don’t flip them over until you see a little brown crust forming on the underside. Brown on all sides, then transfer to the ovenproof dish lined with non-stick baking paper and keep the cooked batches warm in the oven while you fry the remaining kefta. Heat a large, non-stick frying pan over a medium–high heat. Heat a drizzle of the oil in the pan and fry several of the patties at a time without overcrowding the pan. Don’t flip them over until you see a little brown crust forming on the underside. Brown on all sides, then transfer to the ovenproof dish lined with non-stick baking paper and keep the cooked batches warm in the oven while you fry the remaining kefta. Serve hot as part of a mezze meal. Serve hot as part of a mezze meal."
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} | bdcec12272fbb2f63ab9e89cb72d5e0c938f57493151bfb923e2b3e28bbcedaa | Ras-el-hanout chicken wraps with a yoghurt sauce recipe
An average of 4.8 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ras-el-hanout_chicken_68989_16x9.jpg Looking for a very easy but properly delicious supper? Try these Middle-Eastern inspired chicken wraps. 4 large chicken breasts2 heaped tbsp ras-el-hanout spice mix7-8 tbsp olive oilsea salt, to taste2-3 tbsp pomegranate molasses, to tasterocket or lettuce leaves, to serve4-6 flour tortillas 4 large chicken breasts 2 heaped tbsp ras-el-hanout spice mix 7-8 tbsp olive oil sea salt, to taste 2-3 tbsp pomegranate molasses, to taste rocket or lettuce leaves, to serve 4-6 flour tortillas 400g/14oz full-fat Greek yoghurt1 small bunch fresh mint, finely chopped2 tbsp sumacsea salt and freshly ground black pepper 400g/14oz full-fat Greek yoghurt 1 small bunch fresh mint, finely chopped 2 tbsp sumac sea salt and freshly ground black pepper Method For the ras-el-hanout chicken wraps, cut the thick side of each chicken breast horizontally to even out the thickness of each breast and ensure they cook evenly. In a small bowl, mix the ras-el-hanout with 4-5 tablespoons of the olive oil to create a paste. Smear the paste over the chicken breasts, ensuring they are well coated. Season each breast with a pinch of sea salt, cover with cling film and place in the fridge to marinate for at least 10 minutes and up to a few hours.To make the yoghurt sauce, put the yoghurt, fresh mint and sumac in a small serving bowl. Season with a generous pinch of sea salt and some black pepper. Mix well until the sumac and mint are evenly incorporated.For the ras-el-hanout chicken wraps, preheat a large frying pan over a medium heat. Add the remaining olive oil and the chicken breasts (you may want to use two pans at a time if cooking all four chicken breasts at once). Fry the chicken for about 8-10 minutes on one side and 6-8 minutes on the other side. You can check how cooked the chicken is by prodding the fattest part of the chicken strips with your finger - if it feels very springy then it needs to cook a bit longer. Check the chicken is cooked by piercing the thickest part with a skewer or small knife. If the juices run clear and the flesh is no longer pink then the chicken is cooked and ready to serve. Place your cooked chicken on a chopping board and allow to rest for a few minutes before slicing into strips.To serve, put a few strips of chicken on each tortilla wrap, add a dollop of the yoghurt sauce and then drizzle with pomegranate molasses. Add some rocket or lettuce leaves, roll up the tortillas and serve. For the ras-el-hanout chicken wraps, cut the thick side of each chicken breast horizontally to even out the thickness of each breast and ensure they cook evenly. In a small bowl, mix the ras-el-hanout with 4-5 tablespoons of the olive oil to create a paste. Smear the paste over the chicken breasts, ensuring they are well coated. Season each breast with a pinch of sea salt, cover with cling film and place in the fridge to marinate for at least 10 minutes and up to a few hours. For the ras-el-hanout chicken wraps, cut the thick side of each chicken breast horizontally to even out the thickness of each breast and ensure they cook evenly. In a small bowl, mix the ras-el-hanout with 4-5 tablespoons of the olive oil to create a paste. Smear the paste over the chicken breasts, ensuring they are well coated. Season each breast with a pinch of sea salt, cover with cling film and place in the fridge to marinate for at least 10 minutes and up to a few hours. To make the yoghurt sauce, put the yoghurt, fresh mint and sumac in a small serving bowl. Season with a generous pinch of sea salt and some black pepper. Mix well until the sumac and mint are evenly incorporated. To make the yoghurt sauce, put the yoghurt, fresh mint and sumac in a small serving bowl. Season with a generous pinch of sea salt and some black pepper. Mix well until the sumac and mint are evenly incorporated. For the ras-el-hanout chicken wraps, preheat a large frying pan over a medium heat. Add the remaining olive oil and the chicken breasts (you may want to use two pans at a time if cooking all four chicken breasts at once). Fry the chicken for about 8-10 minutes on one side and 6-8 minutes on the other side. You can check how cooked the chicken is by prodding the fattest part of the chicken strips with your finger - if it feels very springy then it needs to cook a bit longer. Check the chicken is cooked by piercing the thickest part with a skewer or small knife. If the juices run clear and the flesh is no longer pink then the chicken is cooked and ready to serve. Place your cooked chicken on a chopping board and allow to rest for a few minutes before slicing into strips. For the ras-el-hanout chicken wraps, preheat a large frying pan over a medium heat. Add the remaining olive oil and the chicken breasts (you may want to use two pans at a time if cooking all four chicken breasts at once). Fry the chicken for about 8-10 minutes on one side and 6-8 minutes on the other side. You can check how cooked the chicken is by prodding the fattest part of the chicken strips with your finger - if it feels very springy then it needs to cook a bit longer. Check the chicken is cooked by piercing the thickest part with a skewer or small knife. If the juices run clear and the flesh is no longer pink then the chicken is cooked and ready to serve. Place your cooked chicken on a chopping board and allow to rest for a few minutes before slicing into strips. To serve, put a few strips of chicken on each tortilla wrap, add a dollop of the yoghurt sauce and then drizzle with pomegranate molasses. Add some rocket or lettuce leaves, roll up the tortillas and serve. To serve, put a few strips of chicken on each tortilla wrap, add a dollop of the yoghurt sauce and then drizzle with pomegranate molasses. Add some rocket or lettuce leaves, roll up the tortillas and serve. | {
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"title": "Ras-el-hanout chicken wraps with a yoghurt sauce recipe",
"content": "An average of 4.8 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ras-el-hanout_chicken_68989_16x9.jpg Looking for a very easy but properly delicious supper? Try these Middle-Eastern inspired chicken wraps. 4 large chicken breasts2 heaped tbsp ras-el-hanout spice mix7-8 tbsp olive oilsea salt, to taste2-3 tbsp pomegranate molasses, to tasterocket or lettuce leaves, to serve4-6 flour tortillas 4 large chicken breasts 2 heaped tbsp ras-el-hanout spice mix 7-8 tbsp olive oil sea salt, to taste 2-3 tbsp pomegranate molasses, to taste rocket or lettuce leaves, to serve 4-6 flour tortillas 400g/14oz full-fat Greek yoghurt1 small bunch fresh mint, finely chopped2 tbsp sumacsea salt and freshly ground black pepper 400g/14oz full-fat Greek yoghurt 1 small bunch fresh mint, finely chopped 2 tbsp sumac sea salt and freshly ground black pepper Method For the ras-el-hanout chicken wraps, cut the thick side of each chicken breast horizontally to even out the thickness of each breast and ensure they cook evenly. In a small bowl, mix the ras-el-hanout with 4-5 tablespoons of the olive oil to create a paste. Smear the paste over the chicken breasts, ensuring they are well coated. Season each breast with a pinch of sea salt, cover with cling film and place in the fridge to marinate for at least 10 minutes and up to a few hours.To make the yoghurt sauce, put the yoghurt, fresh mint and sumac in a small serving bowl. Season with a generous pinch of sea salt and some black pepper. Mix well until the sumac and mint are evenly incorporated.For the ras-el-hanout chicken wraps, preheat a large frying pan over a medium heat. Add the remaining olive oil and the chicken breasts (you may want to use two pans at a time if cooking all four chicken breasts at once). Fry the chicken for about 8-10 minutes on one side and 6-8 minutes on the other side. You can check how cooked the chicken is by prodding the fattest part of the chicken strips with your finger - if it feels very springy then it needs to cook a bit longer. Check the chicken is cooked by piercing the thickest part with a skewer or small knife. If the juices run clear and the flesh is no longer pink then the chicken is cooked and ready to serve. Place your cooked chicken on a chopping board and allow to rest for a few minutes before slicing into strips.To serve, put a few strips of chicken on each tortilla wrap, add a dollop of the yoghurt sauce and then drizzle with pomegranate molasses. Add some rocket or lettuce leaves, roll up the tortillas and serve. For the ras-el-hanout chicken wraps, cut the thick side of each chicken breast horizontally to even out the thickness of each breast and ensure they cook evenly. In a small bowl, mix the ras-el-hanout with 4-5 tablespoons of the olive oil to create a paste. Smear the paste over the chicken breasts, ensuring they are well coated. Season each breast with a pinch of sea salt, cover with cling film and place in the fridge to marinate for at least 10 minutes and up to a few hours. For the ras-el-hanout chicken wraps, cut the thick side of each chicken breast horizontally to even out the thickness of each breast and ensure they cook evenly. In a small bowl, mix the ras-el-hanout with 4-5 tablespoons of the olive oil to create a paste. Smear the paste over the chicken breasts, ensuring they are well coated. Season each breast with a pinch of sea salt, cover with cling film and place in the fridge to marinate for at least 10 minutes and up to a few hours. To make the yoghurt sauce, put the yoghurt, fresh mint and sumac in a small serving bowl. Season with a generous pinch of sea salt and some black pepper. Mix well until the sumac and mint are evenly incorporated. To make the yoghurt sauce, put the yoghurt, fresh mint and sumac in a small serving bowl. Season with a generous pinch of sea salt and some black pepper. Mix well until the sumac and mint are evenly incorporated. For the ras-el-hanout chicken wraps, preheat a large frying pan over a medium heat. Add the remaining olive oil and the chicken breasts (you may want to use two pans at a time if cooking all four chicken breasts at once). Fry the chicken for about 8-10 minutes on one side and 6-8 minutes on the other side. You can check how cooked the chicken is by prodding the fattest part of the chicken strips with your finger - if it feels very springy then it needs to cook a bit longer. Check the chicken is cooked by piercing the thickest part with a skewer or small knife. If the juices run clear and the flesh is no longer pink then the chicken is cooked and ready to serve. Place your cooked chicken on a chopping board and allow to rest for a few minutes before slicing into strips. For the ras-el-hanout chicken wraps, preheat a large frying pan over a medium heat. Add the remaining olive oil and the chicken breasts (you may want to use two pans at a time if cooking all four chicken breasts at once). Fry the chicken for about 8-10 minutes on one side and 6-8 minutes on the other side. You can check how cooked the chicken is by prodding the fattest part of the chicken strips with your finger - if it feels very springy then it needs to cook a bit longer. Check the chicken is cooked by piercing the thickest part with a skewer or small knife. If the juices run clear and the flesh is no longer pink then the chicken is cooked and ready to serve. Place your cooked chicken on a chopping board and allow to rest for a few minutes before slicing into strips. To serve, put a few strips of chicken on each tortilla wrap, add a dollop of the yoghurt sauce and then drizzle with pomegranate molasses. Add some rocket or lettuce leaves, roll up the tortillas and serve. To serve, put a few strips of chicken on each tortilla wrap, add a dollop of the yoghurt sauce and then drizzle with pomegranate molasses. Add some rocket or lettuce leaves, roll up the tortillas and serve."
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} | 66b56e99a0d3e85505d55f6fce7419d4feb858f97d618dee4152bd18ea463303 | Turkish pide recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sucuk_pide_41220_16x9.jpg Homemade Turkish pide is easy to make with a few special ingredients from a Middle Eastern grocers. Studded with spicy Turkish sausage and melting cheese, it would make your weekend very special indeed. 450g/1lb strong white flour, plus extra for kneadingpinch salt7g sachet instant yeast350ml/12fl oz tepid water 450g/1lb strong white flour, plus extra for kneading pinch salt 7g sachet instant yeast 350ml/12fl oz tepid water 100g/3½oz Kashkaval cheese, grated2 tbsp dried red chilli flakes1 x 80g/3oz raw sucuk (or sujuk) sausage (spicy Turkish sausage), thinly sliced3 tomatoes, thinly sliced2 tbsp olive oil 100g/3½oz Kashkaval cheese, grated 2 tbsp dried red chilli flakes 1 x 80g/3oz raw sucuk (or sujuk) sausage (spicy Turkish sausage), thinly sliced 3 tomatoes, thinly sliced 2 tbsp olive oil Method To make the dough by hand, put the flour, salt and yeast into a large bowl. Mix well, then pour in the water and combine to make a sticky dough.Flour the work surface generously, then turn out the dough and knead lightly. Knead in some of the flour from the work surface, adding a little more if the dough remains sticky. It should come away from the surface cleanly.Keep kneading until the dough no longer sticks to the surface. Continue kneading in no particular fashion for a full 5 minutes, then put the dough into a floured bowl and set aside, covered with cling film or a clean tea towel, until it has risen to double its size. This takes anything up to an hour, depending on the warmth of your room.Preheat the oven to 220C/200C Fan/Gas 7. The dough makes enough for six pides, and the following instructions will be for one.Divide the dough into six balls of equal size and weight. On a floured board roll each piece into an oblong measuring roughly 35cm/14in x 15cm/6in. Transfer to a baking tray.Mix the cheese with the chilli flakes and cover the base of the dough with the mixture, leaving a 2cm/¾in gap around the edges.Lay the tomatoes evenly across the cheese, making two rows down the middle. Top with a row of sausage slices.Fold the sides of the dough over to create a wall that will hold the filling in. Secure by twisting the ends. Finish with a final trickle of olive oil and bake for 15–20 minutes. To make the dough by hand, put the flour, salt and yeast into a large bowl. Mix well, then pour in the water and combine to make a sticky dough. To make the dough by hand, put the flour, salt and yeast into a large bowl. Mix well, then pour in the water and combine to make a sticky dough. Flour the work surface generously, then turn out the dough and knead lightly. Knead in some of the flour from the work surface, adding a little more if the dough remains sticky. It should come away from the surface cleanly. Flour the work surface generously, then turn out the dough and knead lightly. Knead in some of the flour from the work surface, adding a little more if the dough remains sticky. It should come away from the surface cleanly. Keep kneading until the dough no longer sticks to the surface. Continue kneading in no particular fashion for a full 5 minutes, then put the dough into a floured bowl and set aside, covered with cling film or a clean tea towel, until it has risen to double its size. This takes anything up to an hour, depending on the warmth of your room. Keep kneading until the dough no longer sticks to the surface. Continue kneading in no particular fashion for a full 5 minutes, then put the dough into a floured bowl and set aside, covered with cling film or a clean tea towel, until it has risen to double its size. This takes anything up to an hour, depending on the warmth of your room. Preheat the oven to 220C/200C Fan/Gas 7. The dough makes enough for six pides, and the following instructions will be for one. Preheat the oven to 220C/200C Fan/Gas 7. The dough makes enough for six pides, and the following instructions will be for one. Divide the dough into six balls of equal size and weight. On a floured board roll each piece into an oblong measuring roughly 35cm/14in x 15cm/6in. Transfer to a baking tray. Divide the dough into six balls of equal size and weight. On a floured board roll each piece into an oblong measuring roughly 35cm/14in x 15cm/6in. Transfer to a baking tray. Mix the cheese with the chilli flakes and cover the base of the dough with the mixture, leaving a 2cm/¾in gap around the edges. Mix the cheese with the chilli flakes and cover the base of the dough with the mixture, leaving a 2cm/¾in gap around the edges. Lay the tomatoes evenly across the cheese, making two rows down the middle. Top with a row of sausage slices. Lay the tomatoes evenly across the cheese, making two rows down the middle. Top with a row of sausage slices. Fold the sides of the dough over to create a wall that will hold the filling in. Secure by twisting the ends. Finish with a final trickle of olive oil and bake for 15–20 minutes. Fold the sides of the dough over to create a wall that will hold the filling in. Secure by twisting the ends. Finish with a final trickle of olive oil and bake for 15–20 minutes. | {
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"url": "https://www.bbc.co.uk/food/recipes/sucuk_pide_41220",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Turkish pide 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/sucuk_pide_41220_16x9.jpg Homemade Turkish pide is easy to make with a few special ingredients from a Middle Eastern grocers. Studded with spicy Turkish sausage and melting cheese, it would make your weekend very special indeed. 450g/1lb strong white flour, plus extra for kneadingpinch salt7g sachet instant yeast350ml/12fl oz tepid water 450g/1lb strong white flour, plus extra for kneading pinch salt 7g sachet instant yeast 350ml/12fl oz tepid water 100g/3½oz Kashkaval cheese, grated2 tbsp dried red chilli flakes1 x 80g/3oz raw sucuk (or sujuk) sausage (spicy Turkish sausage), thinly sliced3 tomatoes, thinly sliced2 tbsp olive oil 100g/3½oz Kashkaval cheese, grated 2 tbsp dried red chilli flakes 1 x 80g/3oz raw sucuk (or sujuk) sausage (spicy Turkish sausage), thinly sliced 3 tomatoes, thinly sliced 2 tbsp olive oil Method To make the dough by hand, put the flour, salt and yeast into a large bowl. Mix well, then pour in the water and combine to make a sticky dough.Flour the work surface generously, then turn out the dough and knead lightly. Knead in some of the flour from the work surface, adding a little more if the dough remains sticky. It should come away from the surface cleanly.Keep kneading until the dough no longer sticks to the surface. Continue kneading in no particular fashion for a full 5 minutes, then put the dough into a floured bowl and set aside, covered with cling film or a clean tea towel, until it has risen to double its size. This takes anything up to an hour, depending on the warmth of your room.Preheat the oven to 220C/200C Fan/Gas 7. The dough makes enough for six pides, and the following instructions will be for one.Divide the dough into six balls of equal size and weight. On a floured board roll each piece into an oblong measuring roughly 35cm/14in x 15cm/6in. Transfer to a baking tray.Mix the cheese with the chilli flakes and cover the base of the dough with the mixture, leaving a 2cm/¾in gap around the edges.Lay the tomatoes evenly across the cheese, making two rows down the middle. Top with a row of sausage slices.Fold the sides of the dough over to create a wall that will hold the filling in. Secure by twisting the ends. Finish with a final trickle of olive oil and bake for 15–20 minutes. To make the dough by hand, put the flour, salt and yeast into a large bowl. Mix well, then pour in the water and combine to make a sticky dough. To make the dough by hand, put the flour, salt and yeast into a large bowl. Mix well, then pour in the water and combine to make a sticky dough. Flour the work surface generously, then turn out the dough and knead lightly. Knead in some of the flour from the work surface, adding a little more if the dough remains sticky. It should come away from the surface cleanly. Flour the work surface generously, then turn out the dough and knead lightly. Knead in some of the flour from the work surface, adding a little more if the dough remains sticky. It should come away from the surface cleanly. Keep kneading until the dough no longer sticks to the surface. Continue kneading in no particular fashion for a full 5 minutes, then put the dough into a floured bowl and set aside, covered with cling film or a clean tea towel, until it has risen to double its size. This takes anything up to an hour, depending on the warmth of your room. Keep kneading until the dough no longer sticks to the surface. Continue kneading in no particular fashion for a full 5 minutes, then put the dough into a floured bowl and set aside, covered with cling film or a clean tea towel, until it has risen to double its size. This takes anything up to an hour, depending on the warmth of your room. Preheat the oven to 220C/200C Fan/Gas 7. The dough makes enough for six pides, and the following instructions will be for one. Preheat the oven to 220C/200C Fan/Gas 7. The dough makes enough for six pides, and the following instructions will be for one. Divide the dough into six balls of equal size and weight. On a floured board roll each piece into an oblong measuring roughly 35cm/14in x 15cm/6in. Transfer to a baking tray. Divide the dough into six balls of equal size and weight. On a floured board roll each piece into an oblong measuring roughly 35cm/14in x 15cm/6in. Transfer to a baking tray. Mix the cheese with the chilli flakes and cover the base of the dough with the mixture, leaving a 2cm/¾in gap around the edges. Mix the cheese with the chilli flakes and cover the base of the dough with the mixture, leaving a 2cm/¾in gap around the edges. Lay the tomatoes evenly across the cheese, making two rows down the middle. Top with a row of sausage slices. Lay the tomatoes evenly across the cheese, making two rows down the middle. Top with a row of sausage slices. Fold the sides of the dough over to create a wall that will hold the filling in. Secure by twisting the ends. Finish with a final trickle of olive oil and bake for 15–20 minutes. Fold the sides of the dough over to create a wall that will hold the filling in. Secure by twisting the ends. Finish with a final trickle of olive oil and bake for 15–20 minutes."
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} | e7280316ed24f8f526629e434a4a5d93aeb4457e696ebe93ac2336fbbc387ce1 | Sweet potato falafel with sweet potato hummus recipe
Preheat the oven to 180C/160C Fan/Gas 4.For the falafel, place the sweet potato on a baking tray, drizzle over the olive oil and toss to coat. Season with salt and pepper and roast for 15–20 minutes, or until tender and crisp around the edges. Set aside to cool.Put the cooled sweet potato and all the remaining falafel ingredients in a food processor and blend to a coarse paste. Add a drizzle of olive oil to bind the mixture if necessary and season generously with salt and pepper. Using wet hands, divide the mixture into 12 equal-sized small balls. Place on a tray lined with baking paper and chill in the fridge for 30 minutes. For the flatbreads, place the flour, salt, oil and cumin in a large bowl. Mix to combine and then gradually pour in 100ml/3½fl oz lukewarm water. Using your hands, knead the mixture for 3–5 minutes to form a soft, smooth dough. Wrap in cling film and chill in the fridge for up to 30 minutes.For the hummus, cook the sweet potato in a saucepan of boiling water for 8–10 minutes, or until tender. Drain and leave to cool. Once cool, place in a food processor with all of the other hummus ingredients and blend together until smooth. Season with salt and pepper and loosen with a little extra oil if you wish. For the pickle, mix all of the ingredients in a bowl and leave to sit for 10 minutes.To cook the falafel, heat about 4cm/1½in vegetable oil in a wide, deep saucepan. Once hot, shallow fry the falafel balls over a medium heat until golden on each side (about 2–3 minutes on each side). Remove with a slotted spoon and drain on kitchen paper. Keep warm until ready to serve.To cook the flatbreads, divide the dough into 4 equal-sized balls. On a lightly floured surface, roll the balls out into thin circles. Heat a large, non-stick frying pan until very hot and cook each flatbread for 1 minute on each side, until puffed up and lightly charred.To assemble, top the flatbreads with the hummus, falafel, pickle and your choice of toppings. Serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the falafel, place the sweet potato on a baking tray, drizzle over the olive oil and toss to coat. Season with salt and pepper and roast for 15–20 minutes, or until tender and crisp around the edges. Set aside to cool. For the falafel, place the sweet potato on a baking tray, drizzle over the olive oil and toss to coat. Season with salt and pepper and roast for 15–20 minutes, or until tender and crisp around the edges. Set aside to cool. Put the cooled sweet potato and all the remaining falafel ingredients in a food processor and blend to a coarse paste. Add a drizzle of olive oil to bind the mixture if necessary and season generously with salt and pepper. Using wet hands, divide the mixture into 12 equal-sized small balls. Place on a tray lined with baking paper and chill in the fridge for 30 minutes. Put the cooled sweet potato and all the remaining falafel ingredients in a food processor and blend to a coarse paste. Add a drizzle of olive oil to bind the mixture if necessary and season generously with salt and pepper. Using wet hands, divide the mixture into 12 equal-sized small balls. Place on a tray lined with baking paper and chill in the fridge for 30 minutes. For the flatbreads, place the flour, salt, oil and cumin in a large bowl. Mix to combine and then gradually pour in 100ml/3½fl oz lukewarm water. Using your hands, knead the mixture for 3–5 minutes to form a soft, smooth dough. Wrap in cling film and chill in the fridge for up to 30 minutes. For the flatbreads, place the flour, salt, oil and cumin in a large bowl. Mix to combine and then gradually pour in 100ml/3½fl oz lukewarm water. Using your hands, knead the mixture for 3–5 minutes to form a soft, smooth dough. Wrap in cling film and chill in the fridge for up to 30 minutes. For the hummus, cook the sweet potato in a saucepan of boiling water for 8–10 minutes, or until tender. Drain and leave to cool. Once cool, place in a food processor with all of the other hummus ingredients and blend together until smooth. Season with salt and pepper and loosen with a little extra oil if you wish. For the hummus, cook the sweet potato in a saucepan of boiling water for 8–10 minutes, or until tender. Drain and leave to cool. Once cool, place in a food processor with all of the other hummus ingredients and blend together until smooth. Season with salt and pepper and loosen with a little extra oil if you wish. For the pickle, mix all of the ingredients in a bowl and leave to sit for 10 minutes. For the pickle, mix all of the ingredients in a bowl and leave to sit for 10 minutes. To cook the falafel, heat about 4cm/1½in vegetable oil in a wide, deep saucepan. Once hot, shallow fry the falafel balls over a medium heat until golden on each side (about 2–3 minutes on each side). Remove with a slotted spoon and drain on kitchen paper. Keep warm until ready to serve. To cook the falafel, heat about 4cm/1½in vegetable oil in a wide, deep saucepan. Once hot, shallow fry the falafel balls over a medium heat until golden on each side (about 2–3 minutes on each side). Remove with a slotted spoon and drain on kitchen paper. Keep warm until ready to serve. To cook the flatbreads, divide the dough into 4 equal-sized balls. On a lightly floured surface, roll the balls out into thin circles. Heat a large, non-stick frying pan until very hot and cook each flatbread for 1 minute on each side, until puffed up and lightly charred. To cook the flatbreads, divide the dough into 4 equal-sized balls. On a lightly floured surface, roll the balls out into thin circles. Heat a large, non-stick frying pan until very hot and cook each flatbread for 1 minute on each side, until puffed up and lightly charred. To assemble, top the flatbreads with the hummus, falafel, pickle and your choice of toppings. Serve immediately. To assemble, top the flatbreads with the hummus, falafel, pickle and your choice of toppings. Serve immediately. | {
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sweet_potato_falafel_17901",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sweet potato falafel with sweet potato hummus recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4.For the falafel, place the sweet potato on a baking tray, drizzle over the olive oil and toss to coat. Season with salt and pepper and roast for 15–20 minutes, or until tender and crisp around the edges. Set aside to cool.Put the cooled sweet potato and all the remaining falafel ingredients in a food processor and blend to a coarse paste. Add a drizzle of olive oil to bind the mixture if necessary and season generously with salt and pepper. Using wet hands, divide the mixture into 12 equal-sized small balls. Place on a tray lined with baking paper and chill in the fridge for 30 minutes. For the flatbreads, place the flour, salt, oil and cumin in a large bowl. Mix to combine and then gradually pour in 100ml/3½fl oz lukewarm water. Using your hands, knead the mixture for 3–5 minutes to form a soft, smooth dough. Wrap in cling film and chill in the fridge for up to 30 minutes.For the hummus, cook the sweet potato in a saucepan of boiling water for 8–10 minutes, or until tender. Drain and leave to cool. Once cool, place in a food processor with all of the other hummus ingredients and blend together until smooth. Season with salt and pepper and loosen with a little extra oil if you wish. For the pickle, mix all of the ingredients in a bowl and leave to sit for 10 minutes.To cook the falafel, heat about 4cm/1½in vegetable oil in a wide, deep saucepan. Once hot, shallow fry the falafel balls over a medium heat until golden on each side (about 2–3 minutes on each side). Remove with a slotted spoon and drain on kitchen paper. Keep warm until ready to serve.To cook the flatbreads, divide the dough into 4 equal-sized balls. On a lightly floured surface, roll the balls out into thin circles. Heat a large, non-stick frying pan until very hot and cook each flatbread for 1 minute on each side, until puffed up and lightly charred.To assemble, top the flatbreads with the hummus, falafel, pickle and your choice of toppings. Serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the falafel, place the sweet potato on a baking tray, drizzle over the olive oil and toss to coat. Season with salt and pepper and roast for 15–20 minutes, or until tender and crisp around the edges. Set aside to cool. For the falafel, place the sweet potato on a baking tray, drizzle over the olive oil and toss to coat. Season with salt and pepper and roast for 15–20 minutes, or until tender and crisp around the edges. Set aside to cool. Put the cooled sweet potato and all the remaining falafel ingredients in a food processor and blend to a coarse paste. Add a drizzle of olive oil to bind the mixture if necessary and season generously with salt and pepper. Using wet hands, divide the mixture into 12 equal-sized small balls. Place on a tray lined with baking paper and chill in the fridge for 30 minutes. Put the cooled sweet potato and all the remaining falafel ingredients in a food processor and blend to a coarse paste. Add a drizzle of olive oil to bind the mixture if necessary and season generously with salt and pepper. Using wet hands, divide the mixture into 12 equal-sized small balls. Place on a tray lined with baking paper and chill in the fridge for 30 minutes. For the flatbreads, place the flour, salt, oil and cumin in a large bowl. Mix to combine and then gradually pour in 100ml/3½fl oz lukewarm water. Using your hands, knead the mixture for 3–5 minutes to form a soft, smooth dough. Wrap in cling film and chill in the fridge for up to 30 minutes. For the flatbreads, place the flour, salt, oil and cumin in a large bowl. Mix to combine and then gradually pour in 100ml/3½fl oz lukewarm water. Using your hands, knead the mixture for 3–5 minutes to form a soft, smooth dough. Wrap in cling film and chill in the fridge for up to 30 minutes. For the hummus, cook the sweet potato in a saucepan of boiling water for 8–10 minutes, or until tender. Drain and leave to cool. Once cool, place in a food processor with all of the other hummus ingredients and blend together until smooth. Season with salt and pepper and loosen with a little extra oil if you wish. For the hummus, cook the sweet potato in a saucepan of boiling water for 8–10 minutes, or until tender. Drain and leave to cool. Once cool, place in a food processor with all of the other hummus ingredients and blend together until smooth. Season with salt and pepper and loosen with a little extra oil if you wish. For the pickle, mix all of the ingredients in a bowl and leave to sit for 10 minutes. For the pickle, mix all of the ingredients in a bowl and leave to sit for 10 minutes. To cook the falafel, heat about 4cm/1½in vegetable oil in a wide, deep saucepan. Once hot, shallow fry the falafel balls over a medium heat until golden on each side (about 2–3 minutes on each side). Remove with a slotted spoon and drain on kitchen paper. Keep warm until ready to serve. To cook the falafel, heat about 4cm/1½in vegetable oil in a wide, deep saucepan. Once hot, shallow fry the falafel balls over a medium heat until golden on each side (about 2–3 minutes on each side). Remove with a slotted spoon and drain on kitchen paper. Keep warm until ready to serve. To cook the flatbreads, divide the dough into 4 equal-sized balls. On a lightly floured surface, roll the balls out into thin circles. Heat a large, non-stick frying pan until very hot and cook each flatbread for 1 minute on each side, until puffed up and lightly charred. To cook the flatbreads, divide the dough into 4 equal-sized balls. On a lightly floured surface, roll the balls out into thin circles. Heat a large, non-stick frying pan until very hot and cook each flatbread for 1 minute on each side, until puffed up and lightly charred. To assemble, top the flatbreads with the hummus, falafel, pickle and your choice of toppings. Serve immediately. To assemble, top the flatbreads with the hummus, falafel, pickle and your choice of toppings. Serve immediately."
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} | 55df536e1dc6a9bcda477290c5f60e521b6d8e6d4de268adf64019b5520de630 | Aubergines in tamarind sauce with baked halloumi recipe
An average of 4.6 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergines_in_tamarind_83142_16x9.jpg A fantastic, decadent Middle Eastern feast, perfect if you're feeding a large crowd! 1 tbsp vegetable oil, plus extra for frying2 large onions, thinly sliced into half moons1 garlic bulb, cloves peeled and smashed1 tsp ground cinnamon3 tbsp tamarind paste2 x 400g tins chopped tomatoes4 tbsp runny honey6 aubergines, halved and cut into large wedgessea salt flakes and freshly ground black pepper 1 tbsp vegetable oil, plus extra for frying 2 large onions, thinly sliced into half moons 1 garlic bulb, cloves peeled and smashed 1 tsp ground cinnamon 3 tbsp tamarind paste 2 x 400g tins chopped tomatoes 4 tbsp runny honey 6 aubergines, halved and cut into large wedges sea salt flakes and freshly ground black pepper 250g/9oz halloumi 2 tbsp rose harissa2 tbsp runny honey1 lime, juice only 250g/9oz halloumi 2 tbsp rose harissa 2 tbsp runny honey 1 lime, juice only 180g/6¼oz basmati rice1 tbsp vegetable oil½ large garlic bulb, cloves peeled and thinly slicedpinch saffron50g/1¾oz fresh dill, finely chopped50g/1¾oz unsalted butter, diced200g/7oz frozen peassea salt flakes and freshly ground black pepper4 flatbreads, to serve 180g/6¼oz basmati rice 1 tbsp vegetable oil ½ large garlic bulb, cloves peeled and thinly sliced pinch saffron 50g/1¾oz fresh dill, finely chopped 50g/1¾oz unsalted butter, diced 200g/7oz frozen peas sea salt flakes and freshly ground black pepper 4 flatbreads, to serve Method For the aubergines, heat the vegetable oil in a large sauté pan over a medium heat. Fry the onion for 8–10 minutes, or until browned but not burnt. Add the garlic cloves and cinnamon to the saucepan and cook for a couple of minutes, until the garlic begins to soften. Stir in the tamarind, tomato and honey and season generously with salt and pepper. Reduce the heat to low and simmer gently for 1 hour, until the sauce has reduced a little, sweetened and intensified in flavour.Meanwhile, line a baking tray with a double layer of kitchen paper. Pour enough vegetable oil into a large saucepan to achieve a depth of about 2.5cm/1in. Place the oil over a high heat and once hot, add the aubergine wedges. Fry for 15 minutes, turning occasionally with tongs, until browned and cooked through. Remove with a slotted spoon and transfer to the paper-lined tray to drain. Pat with kitchen paper to absorb any excess oil. Once the sauce has cooked, add the aubergine wedges to the sauce and carefully stir to mix. For the baked halloumi, preheat the oven to 220C/200C Fan/Gas Mark 7. Take a large square of kitchen foil and line it with baking paper. Place the halloumi in the centre of the baking paper. Mix the harissa, honey and lime juice together in a small bowl and pour the mixture over the halloumi. Bring the baking paper up around the cheese, repeat with the foil and seal the parcel tightly at the top. Place on a small baking tray and bake for 30 minutes. For the saffron rice, cook the basmati rice according to the packet instructions. Once cooked, drain and rinse under cold running water. Drain again and set aside.Heat the vegetable oil in a large saucepan over a medium–low heat. Add the garlic and fry for 1–2 minutes, or until soft, translucent and golden around the edges. Crumble in the saffron, add the dill and fry for a few minutes more. Season with salt and pepper. Stir the butter into the pan until melted and then add the cooked rice. Stir-fry for 2–3 minutes, add the peas and cook for a few more minutes. Cover the pan with a lid and cook for a final 10–15 minutes.Serve the aubergine with slices of the baked halloumi, the saffron rice and flatbreads. For the aubergines, heat the vegetable oil in a large sauté pan over a medium heat. Fry the onion for 8–10 minutes, or until browned but not burnt. Add the garlic cloves and cinnamon to the saucepan and cook for a couple of minutes, until the garlic begins to soften. Stir in the tamarind, tomato and honey and season generously with salt and pepper. Reduce the heat to low and simmer gently for 1 hour, until the sauce has reduced a little, sweetened and intensified in flavour. For the aubergines, heat the vegetable oil in a large sauté pan over a medium heat. Fry the onion for 8–10 minutes, or until browned but not burnt. Add the garlic cloves and cinnamon to the saucepan and cook for a couple of minutes, until the garlic begins to soften. Stir in the tamarind, tomato and honey and season generously with salt and pepper. Reduce the heat to low and simmer gently for 1 hour, until the sauce has reduced a little, sweetened and intensified in flavour. Meanwhile, line a baking tray with a double layer of kitchen paper. Pour enough vegetable oil into a large saucepan to achieve a depth of about 2.5cm/1in. Place the oil over a high heat and once hot, add the aubergine wedges. Fry for 15 minutes, turning occasionally with tongs, until browned and cooked through. Remove with a slotted spoon and transfer to the paper-lined tray to drain. Pat with kitchen paper to absorb any excess oil. Once the sauce has cooked, add the aubergine wedges to the sauce and carefully stir to mix. Meanwhile, line a baking tray with a double layer of kitchen paper. Pour enough vegetable oil into a large saucepan to achieve a depth of about 2.5cm/1in. Place the oil over a high heat and once hot, add the aubergine wedges. Fry for 15 minutes, turning occasionally with tongs, until browned and cooked through. Remove with a slotted spoon and transfer to the paper-lined tray to drain. Pat with kitchen paper to absorb any excess oil. Once the sauce has cooked, add the aubergine wedges to the sauce and carefully stir to mix. For the baked halloumi, preheat the oven to 220C/200C Fan/Gas Mark 7. Take a large square of kitchen foil and line it with baking paper. Place the halloumi in the centre of the baking paper. Mix the harissa, honey and lime juice together in a small bowl and pour the mixture over the halloumi. Bring the baking paper up around the cheese, repeat with the foil and seal the parcel tightly at the top. Place on a small baking tray and bake for 30 minutes. For the baked halloumi, preheat the oven to 220C/200C Fan/Gas Mark 7. Take a large square of kitchen foil and line it with baking paper. Place the halloumi in the centre of the baking paper. Mix the harissa, honey and lime juice together in a small bowl and pour the mixture over the halloumi. Bring the baking paper up around the cheese, repeat with the foil and seal the parcel tightly at the top. Place on a small baking tray and bake for 30 minutes. For the saffron rice, cook the basmati rice according to the packet instructions. Once cooked, drain and rinse under cold running water. Drain again and set aside. For the saffron rice, cook the basmati rice according to the packet instructions. Once cooked, drain and rinse under cold running water. Drain again and set aside. Heat the vegetable oil in a large saucepan over a medium–low heat. Add the garlic and fry for 1–2 minutes, or until soft, translucent and golden around the edges. Crumble in the saffron, add the dill and fry for a few minutes more. Season with salt and pepper. Stir the butter into the pan until melted and then add the cooked rice. Stir-fry for 2–3 minutes, add the peas and cook for a few more minutes. Cover the pan with a lid and cook for a final 10–15 minutes. Heat the vegetable oil in a large saucepan over a medium–low heat. Add the garlic and fry for 1–2 minutes, or until soft, translucent and golden around the edges. Crumble in the saffron, add the dill and fry for a few minutes more. Season with salt and pepper. Stir the butter into the pan until melted and then add the cooked rice. Stir-fry for 2–3 minutes, add the peas and cook for a few more minutes. Cover the pan with a lid and cook for a final 10–15 minutes. Serve the aubergine with slices of the baked halloumi, the saffron rice and flatbreads. Serve the aubergine with slices of the baked halloumi, the saffron rice and flatbreads. | {
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"url": "https://www.bbc.co.uk/food/recipes/aubergines_in_tamarind_83142",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Aubergines in tamarind sauce with baked halloumi recipe",
"content": "An average of 4.6 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergines_in_tamarind_83142_16x9.jpg A fantastic, decadent Middle Eastern feast, perfect if you're feeding a large crowd! 1 tbsp vegetable oil, plus extra for frying2 large onions, thinly sliced into half moons1 garlic bulb, cloves peeled and smashed1 tsp ground cinnamon3 tbsp tamarind paste2 x 400g tins chopped tomatoes4 tbsp runny honey6 aubergines, halved and cut into large wedgessea salt flakes and freshly ground black pepper 1 tbsp vegetable oil, plus extra for frying 2 large onions, thinly sliced into half moons 1 garlic bulb, cloves peeled and smashed 1 tsp ground cinnamon 3 tbsp tamarind paste 2 x 400g tins chopped tomatoes 4 tbsp runny honey 6 aubergines, halved and cut into large wedges sea salt flakes and freshly ground black pepper 250g/9oz halloumi 2 tbsp rose harissa2 tbsp runny honey1 lime, juice only 250g/9oz halloumi 2 tbsp rose harissa 2 tbsp runny honey 1 lime, juice only 180g/6¼oz basmati rice1 tbsp vegetable oil½ large garlic bulb, cloves peeled and thinly slicedpinch saffron50g/1¾oz fresh dill, finely chopped50g/1¾oz unsalted butter, diced200g/7oz frozen peassea salt flakes and freshly ground black pepper4 flatbreads, to serve 180g/6¼oz basmati rice 1 tbsp vegetable oil ½ large garlic bulb, cloves peeled and thinly sliced pinch saffron 50g/1¾oz fresh dill, finely chopped 50g/1¾oz unsalted butter, diced 200g/7oz frozen peas sea salt flakes and freshly ground black pepper 4 flatbreads, to serve Method For the aubergines, heat the vegetable oil in a large sauté pan over a medium heat. Fry the onion for 8–10 minutes, or until browned but not burnt. Add the garlic cloves and cinnamon to the saucepan and cook for a couple of minutes, until the garlic begins to soften. Stir in the tamarind, tomato and honey and season generously with salt and pepper. Reduce the heat to low and simmer gently for 1 hour, until the sauce has reduced a little, sweetened and intensified in flavour.Meanwhile, line a baking tray with a double layer of kitchen paper. Pour enough vegetable oil into a large saucepan to achieve a depth of about 2.5cm/1in. Place the oil over a high heat and once hot, add the aubergine wedges. Fry for 15 minutes, turning occasionally with tongs, until browned and cooked through. Remove with a slotted spoon and transfer to the paper-lined tray to drain. Pat with kitchen paper to absorb any excess oil. Once the sauce has cooked, add the aubergine wedges to the sauce and carefully stir to mix. For the baked halloumi, preheat the oven to 220C/200C Fan/Gas Mark 7. Take a large square of kitchen foil and line it with baking paper. Place the halloumi in the centre of the baking paper. Mix the harissa, honey and lime juice together in a small bowl and pour the mixture over the halloumi. Bring the baking paper up around the cheese, repeat with the foil and seal the parcel tightly at the top. Place on a small baking tray and bake for 30 minutes. For the saffron rice, cook the basmati rice according to the packet instructions. Once cooked, drain and rinse under cold running water. Drain again and set aside.Heat the vegetable oil in a large saucepan over a medium–low heat. Add the garlic and fry for 1–2 minutes, or until soft, translucent and golden around the edges. Crumble in the saffron, add the dill and fry for a few minutes more. Season with salt and pepper. Stir the butter into the pan until melted and then add the cooked rice. Stir-fry for 2–3 minutes, add the peas and cook for a few more minutes. Cover the pan with a lid and cook for a final 10–15 minutes.Serve the aubergine with slices of the baked halloumi, the saffron rice and flatbreads. For the aubergines, heat the vegetable oil in a large sauté pan over a medium heat. Fry the onion for 8–10 minutes, or until browned but not burnt. Add the garlic cloves and cinnamon to the saucepan and cook for a couple of minutes, until the garlic begins to soften. Stir in the tamarind, tomato and honey and season generously with salt and pepper. Reduce the heat to low and simmer gently for 1 hour, until the sauce has reduced a little, sweetened and intensified in flavour. For the aubergines, heat the vegetable oil in a large sauté pan over a medium heat. Fry the onion for 8–10 minutes, or until browned but not burnt. Add the garlic cloves and cinnamon to the saucepan and cook for a couple of minutes, until the garlic begins to soften. Stir in the tamarind, tomato and honey and season generously with salt and pepper. Reduce the heat to low and simmer gently for 1 hour, until the sauce has reduced a little, sweetened and intensified in flavour. Meanwhile, line a baking tray with a double layer of kitchen paper. Pour enough vegetable oil into a large saucepan to achieve a depth of about 2.5cm/1in. Place the oil over a high heat and once hot, add the aubergine wedges. Fry for 15 minutes, turning occasionally with tongs, until browned and cooked through. Remove with a slotted spoon and transfer to the paper-lined tray to drain. Pat with kitchen paper to absorb any excess oil. Once the sauce has cooked, add the aubergine wedges to the sauce and carefully stir to mix. Meanwhile, line a baking tray with a double layer of kitchen paper. Pour enough vegetable oil into a large saucepan to achieve a depth of about 2.5cm/1in. Place the oil over a high heat and once hot, add the aubergine wedges. Fry for 15 minutes, turning occasionally with tongs, until browned and cooked through. Remove with a slotted spoon and transfer to the paper-lined tray to drain. Pat with kitchen paper to absorb any excess oil. Once the sauce has cooked, add the aubergine wedges to the sauce and carefully stir to mix. For the baked halloumi, preheat the oven to 220C/200C Fan/Gas Mark 7. Take a large square of kitchen foil and line it with baking paper. Place the halloumi in the centre of the baking paper. Mix the harissa, honey and lime juice together in a small bowl and pour the mixture over the halloumi. Bring the baking paper up around the cheese, repeat with the foil and seal the parcel tightly at the top. Place on a small baking tray and bake for 30 minutes. For the baked halloumi, preheat the oven to 220C/200C Fan/Gas Mark 7. Take a large square of kitchen foil and line it with baking paper. Place the halloumi in the centre of the baking paper. Mix the harissa, honey and lime juice together in a small bowl and pour the mixture over the halloumi. Bring the baking paper up around the cheese, repeat with the foil and seal the parcel tightly at the top. Place on a small baking tray and bake for 30 minutes. For the saffron rice, cook the basmati rice according to the packet instructions. Once cooked, drain and rinse under cold running water. Drain again and set aside. For the saffron rice, cook the basmati rice according to the packet instructions. Once cooked, drain and rinse under cold running water. Drain again and set aside. Heat the vegetable oil in a large saucepan over a medium–low heat. Add the garlic and fry for 1–2 minutes, or until soft, translucent and golden around the edges. Crumble in the saffron, add the dill and fry for a few minutes more. Season with salt and pepper. Stir the butter into the pan until melted and then add the cooked rice. Stir-fry for 2–3 minutes, add the peas and cook for a few more minutes. Cover the pan with a lid and cook for a final 10–15 minutes. Heat the vegetable oil in a large saucepan over a medium–low heat. Add the garlic and fry for 1–2 minutes, or until soft, translucent and golden around the edges. Crumble in the saffron, add the dill and fry for a few minutes more. Season with salt and pepper. Stir the butter into the pan until melted and then add the cooked rice. Stir-fry for 2–3 minutes, add the peas and cook for a few more minutes. Cover the pan with a lid and cook for a final 10–15 minutes. Serve the aubergine with slices of the baked halloumi, the saffron rice and flatbreads. Serve the aubergine with slices of the baked halloumi, the saffron rice and flatbreads."
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} | 82c7d659ddfab7ff626596e306a43c167dc68c7039da5892248986cc29510eed | Roast aubergines with jewelled rice and tahini recipe
An average of 4.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_tahini-topped_19724_16x9.jpg This makes a colourful and tasty vegan main course that is perfect for a dinner party or special meal. 3 aubergines, halved lengthways4 tbsp vegetable oil600g/1lb 5oz butternut squash, peeled and cut into 2cm/¾in cubes 4 spring onions, green parts only, thinly slicedsea salt and freshly ground black pepperlime wedges, to serve 3 aubergines, halved lengthways 4 tbsp vegetable oil 600g/1lb 5oz butternut squash, peeled and cut into 2cm/¾in cubes 4 spring onions, green parts only, thinly sliced sea salt and freshly ground black pepper lime wedges, to serve 250g/9oz jasmine rice1 tsp salt½ cinnamon stick1 whole dried Persian lime (optional)1 tbsp vegetable oil100g/3½oz dried cranberries1 pomegranate, seeds only 1 small bunch fresh chives, finely snipped½ lime, very finely chopped (including skin)½ lime, juice only 250g/9oz jasmine rice 1 tsp salt ½ cinnamon stick 1 whole dried Persian lime (optional) 1 tbsp vegetable oil 100g/3½oz dried cranberries 1 pomegranate, seeds only 1 small bunch fresh chives, finely snipped ½ lime, very finely chopped (including skin) ½ lime, juice only 1 garlic clove, chopped4 spring onions, white parts only, chopped½ green chilli, deseeded and chopped250g/9oz tahini2 tbsp soy sauce1 tbsp red wine vinegar or sherry vinegar4½ tbsp date molasses 1 garlic clove, chopped 4 spring onions, white parts only, chopped ½ green chilli, deseeded and chopped 250g/9oz tahini 2 tbsp soy sauce 1 tbsp red wine vinegar or sherry vinegar 4½ tbsp date molasses Method For the roast vegetables, preheat the oven to 240C/220C Fan/Gas 9. Use a small knife to score the flesh of the aubergines in a crisscross pattern, taking care not to cut through the skin. Cut each aubergine in half across the middle widthways and place in a roasting tin. Drizzle with 2 tablespoons of the oil and season with plenty of salt and pepper. Roast for 20–25 minutes, or until golden. Place the butternut squash in a separate roasting tin and drizzle with the remaining oil. Season with salt and pepper and roast for 15–20 minutes, or until golden. Leave the oven on. Meanwhile, to make the rice, bring 500ml/18fl oz of water to the boil in a saucepan. Add the rice, salt, cinnamon, lime (if using) and oil and bring back to the boil. Stir, reduce the heat to the lowest setting and cover with a lid. Cook for 10 minutes, then turn off the heat. Leave covered for another 15 minutes before tipping the rice onto a large tray to cool slightly. To make the tahini sauce, place the garlic, white spring onions and chilli in a food processor. Blitz until puréed. Add the remaining sauce ingredients and 50ml/2fl oz of water and pulse until a thick paste has formed. Carefully spread a spoonful of the tahini sauce over the top of each piece of aubergine. Return to the oven for 6 minutes, or until the tahini topping is just golden and crispy. Stir the roasted butternut cubes, green spring onions, dried cranberries, most of the pomegranate seeds and chives and the finely chopped lime into the rice. Squeeze the lime juice over the rice and stir to combine. Spoon the rice onto a serving platter and top with the aubergines. Garnish with the remaining chives and pomegranates and serve immediately with the lime wedges. For the roast vegetables, preheat the oven to 240C/220C Fan/Gas 9. Use a small knife to score the flesh of the aubergines in a crisscross pattern, taking care not to cut through the skin. Cut each aubergine in half across the middle widthways and place in a roasting tin. Drizzle with 2 tablespoons of the oil and season with plenty of salt and pepper. Roast for 20–25 minutes, or until golden. Place the butternut squash in a separate roasting tin and drizzle with the remaining oil. Season with salt and pepper and roast for 15–20 minutes, or until golden. Leave the oven on. For the roast vegetables, preheat the oven to 240C/220C Fan/Gas 9. Use a small knife to score the flesh of the aubergines in a crisscross pattern, taking care not to cut through the skin. Cut each aubergine in half across the middle widthways and place in a roasting tin. Drizzle with 2 tablespoons of the oil and season with plenty of salt and pepper. Roast for 20–25 minutes, or until golden. Place the butternut squash in a separate roasting tin and drizzle with the remaining oil. Season with salt and pepper and roast for 15–20 minutes, or until golden. Leave the oven on. Meanwhile, to make the rice, bring 500ml/18fl oz of water to the boil in a saucepan. Add the rice, salt, cinnamon, lime (if using) and oil and bring back to the boil. Stir, reduce the heat to the lowest setting and cover with a lid. Cook for 10 minutes, then turn off the heat. Leave covered for another 15 minutes before tipping the rice onto a large tray to cool slightly. Meanwhile, to make the rice, bring 500ml/18fl oz of water to the boil in a saucepan. Add the rice, salt, cinnamon, lime (if using) and oil and bring back to the boil. Stir, reduce the heat to the lowest setting and cover with a lid. Cook for 10 minutes, then turn off the heat. Leave covered for another 15 minutes before tipping the rice onto a large tray to cool slightly. To make the tahini sauce, place the garlic, white spring onions and chilli in a food processor. Blitz until puréed. Add the remaining sauce ingredients and 50ml/2fl oz of water and pulse until a thick paste has formed. To make the tahini sauce, place the garlic, white spring onions and chilli in a food processor. Blitz until puréed. Add the remaining sauce ingredients and 50ml/2fl oz of water and pulse until a thick paste has formed. Carefully spread a spoonful of the tahini sauce over the top of each piece of aubergine. Return to the oven for 6 minutes, or until the tahini topping is just golden and crispy. Carefully spread a spoonful of the tahini sauce over the top of each piece of aubergine. Return to the oven for 6 minutes, or until the tahini topping is just golden and crispy. Stir the roasted butternut cubes, green spring onions, dried cranberries, most of the pomegranate seeds and chives and the finely chopped lime into the rice. Squeeze the lime juice over the rice and stir to combine. Stir the roasted butternut cubes, green spring onions, dried cranberries, most of the pomegranate seeds and chives and the finely chopped lime into the rice. Squeeze the lime juice over the rice and stir to combine. Spoon the rice onto a serving platter and top with the aubergines. Garnish with the remaining chives and pomegranates and serve immediately with the lime wedges. Spoon the rice onto a serving platter and top with the aubergines. Garnish with the remaining chives and pomegranates and serve immediately with the lime wedges. | {
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"title": "Roast aubergines with jewelled rice and tahini recipe",
"content": "An average of 4.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_tahini-topped_19724_16x9.jpg This makes a colourful and tasty vegan main course that is perfect for a dinner party or special meal. 3 aubergines, halved lengthways4 tbsp vegetable oil600g/1lb 5oz butternut squash, peeled and cut into 2cm/¾in cubes 4 spring onions, green parts only, thinly slicedsea salt and freshly ground black pepperlime wedges, to serve 3 aubergines, halved lengthways 4 tbsp vegetable oil 600g/1lb 5oz butternut squash, peeled and cut into 2cm/¾in cubes 4 spring onions, green parts only, thinly sliced sea salt and freshly ground black pepper lime wedges, to serve 250g/9oz jasmine rice1 tsp salt½ cinnamon stick1 whole dried Persian lime (optional)1 tbsp vegetable oil100g/3½oz dried cranberries1 pomegranate, seeds only 1 small bunch fresh chives, finely snipped½ lime, very finely chopped (including skin)½ lime, juice only 250g/9oz jasmine rice 1 tsp salt ½ cinnamon stick 1 whole dried Persian lime (optional) 1 tbsp vegetable oil 100g/3½oz dried cranberries 1 pomegranate, seeds only 1 small bunch fresh chives, finely snipped ½ lime, very finely chopped (including skin) ½ lime, juice only 1 garlic clove, chopped4 spring onions, white parts only, chopped½ green chilli, deseeded and chopped250g/9oz tahini2 tbsp soy sauce1 tbsp red wine vinegar or sherry vinegar4½ tbsp date molasses 1 garlic clove, chopped 4 spring onions, white parts only, chopped ½ green chilli, deseeded and chopped 250g/9oz tahini 2 tbsp soy sauce 1 tbsp red wine vinegar or sherry vinegar 4½ tbsp date molasses Method For the roast vegetables, preheat the oven to 240C/220C Fan/Gas 9. Use a small knife to score the flesh of the aubergines in a crisscross pattern, taking care not to cut through the skin. Cut each aubergine in half across the middle widthways and place in a roasting tin. Drizzle with 2 tablespoons of the oil and season with plenty of salt and pepper. Roast for 20–25 minutes, or until golden. Place the butternut squash in a separate roasting tin and drizzle with the remaining oil. Season with salt and pepper and roast for 15–20 minutes, or until golden. Leave the oven on. Meanwhile, to make the rice, bring 500ml/18fl oz of water to the boil in a saucepan. Add the rice, salt, cinnamon, lime (if using) and oil and bring back to the boil. Stir, reduce the heat to the lowest setting and cover with a lid. Cook for 10 minutes, then turn off the heat. Leave covered for another 15 minutes before tipping the rice onto a large tray to cool slightly. To make the tahini sauce, place the garlic, white spring onions and chilli in a food processor. Blitz until puréed. Add the remaining sauce ingredients and 50ml/2fl oz of water and pulse until a thick paste has formed. Carefully spread a spoonful of the tahini sauce over the top of each piece of aubergine. Return to the oven for 6 minutes, or until the tahini topping is just golden and crispy. Stir the roasted butternut cubes, green spring onions, dried cranberries, most of the pomegranate seeds and chives and the finely chopped lime into the rice. Squeeze the lime juice over the rice and stir to combine. Spoon the rice onto a serving platter and top with the aubergines. Garnish with the remaining chives and pomegranates and serve immediately with the lime wedges. For the roast vegetables, preheat the oven to 240C/220C Fan/Gas 9. Use a small knife to score the flesh of the aubergines in a crisscross pattern, taking care not to cut through the skin. Cut each aubergine in half across the middle widthways and place in a roasting tin. Drizzle with 2 tablespoons of the oil and season with plenty of salt and pepper. Roast for 20–25 minutes, or until golden. Place the butternut squash in a separate roasting tin and drizzle with the remaining oil. Season with salt and pepper and roast for 15–20 minutes, or until golden. Leave the oven on. For the roast vegetables, preheat the oven to 240C/220C Fan/Gas 9. Use a small knife to score the flesh of the aubergines in a crisscross pattern, taking care not to cut through the skin. Cut each aubergine in half across the middle widthways and place in a roasting tin. Drizzle with 2 tablespoons of the oil and season with plenty of salt and pepper. Roast for 20–25 minutes, or until golden. Place the butternut squash in a separate roasting tin and drizzle with the remaining oil. Season with salt and pepper and roast for 15–20 minutes, or until golden. Leave the oven on. Meanwhile, to make the rice, bring 500ml/18fl oz of water to the boil in a saucepan. Add the rice, salt, cinnamon, lime (if using) and oil and bring back to the boil. Stir, reduce the heat to the lowest setting and cover with a lid. Cook for 10 minutes, then turn off the heat. Leave covered for another 15 minutes before tipping the rice onto a large tray to cool slightly. Meanwhile, to make the rice, bring 500ml/18fl oz of water to the boil in a saucepan. Add the rice, salt, cinnamon, lime (if using) and oil and bring back to the boil. Stir, reduce the heat to the lowest setting and cover with a lid. Cook for 10 minutes, then turn off the heat. Leave covered for another 15 minutes before tipping the rice onto a large tray to cool slightly. To make the tahini sauce, place the garlic, white spring onions and chilli in a food processor. Blitz until puréed. Add the remaining sauce ingredients and 50ml/2fl oz of water and pulse until a thick paste has formed. To make the tahini sauce, place the garlic, white spring onions and chilli in a food processor. Blitz until puréed. Add the remaining sauce ingredients and 50ml/2fl oz of water and pulse until a thick paste has formed. Carefully spread a spoonful of the tahini sauce over the top of each piece of aubergine. Return to the oven for 6 minutes, or until the tahini topping is just golden and crispy. Carefully spread a spoonful of the tahini sauce over the top of each piece of aubergine. Return to the oven for 6 minutes, or until the tahini topping is just golden and crispy. Stir the roasted butternut cubes, green spring onions, dried cranberries, most of the pomegranate seeds and chives and the finely chopped lime into the rice. Squeeze the lime juice over the rice and stir to combine. Stir the roasted butternut cubes, green spring onions, dried cranberries, most of the pomegranate seeds and chives and the finely chopped lime into the rice. Squeeze the lime juice over the rice and stir to combine. Spoon the rice onto a serving platter and top with the aubergines. Garnish with the remaining chives and pomegranates and serve immediately with the lime wedges. Spoon the rice onto a serving platter and top with the aubergines. Garnish with the remaining chives and pomegranates and serve immediately with the lime wedges."
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} | 13d83db7a6d6218b160fd0460f0f38d7a3bd6339941f27c43e2b57db7f746a07 | Beyti recipe
Beyti (lamb kofte-style kebab wrapped in flatbread) An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beyti_lamb_kofte-style_49110_16x9.jpg Beyti is a traditional Turkish dish where lamb kofte-style kebabs are rolled in flatbreads, brushed with garlic butter and grilled until crisp. Finished with a rich tomato sauce drizzled over the top, with salad and a yoghurt dip alongside. For this recipe you will need a mincer or food processor, 8 skewers (if using wooden skewers, soak in cold water for 30 minutes before using), and a griddle pan or a barbecue. This recipe is based on the Beyti served at Enver's Turkish Grill in Sheffield. It has been adapted to make it easier to cook in a domestic kitchen. 600g/1lb 5oz diced lamb leg2 tsp tatli biber salçası (Turkish sweet pepper paste) ½ tsp pul biber (Turkish chilli flakes, also known as Aleppo pepper)4 lavas (Turkish flatbread) or wrapssalt and black pepper 600g/1lb 5oz diced lamb leg 2 tsp tatli biber salçası (Turkish sweet pepper paste) ½ tsp pul biber (Turkish chilli flakes, also known as Aleppo pepper) 4 lavas (Turkish flatbread) or wraps salt and black pepper 2 tbsp vegetable oil, plus extra for frying15g/½oz butter 400g/14oz vine tomatoes, chopped2 garlic cloves, crushed1 heaped tsp tatli biber salçası (Turkish sweet pepper paste) pinch of sugar (optional)2 tbsp chopped fresh mint 2 tbsp vegetable oil, plus extra for frying 15g/½oz butter 400g/14oz vine tomatoes, chopped 2 garlic cloves, crushed 1 heaped tsp tatli biber salçası (Turkish sweet pepper paste) pinch of sugar (optional) 2 tbsp chopped fresh mint 50g/1¾oz butter2 garlic cloves, crushed 50g/1¾oz butter 2 garlic cloves, crushed yoghurt dip, tzatziki or cacikmixed salad leavespomegrante seeds, to garnish yoghurt dip, tzatziki or cacik mixed salad leaves pomegrante seeds, to garnish Method Mince the lamb chunks using a mincer and transfer to a large bowl. Alternatively, pulse in a food processor until chopped very finely.Season well with salt and pepper and add the tatli biber salçası and pul biber. Mix together then shape into eight koftas using your hands. Chill in the fridge for around 30 minutes–1 hour.To make the sauce, heat the oil and butter in a non-stick sauté pan. Add the chopped tomatoes and garlic and cook for a few minutes, pressing down with a spoon to mash the tomatoes into the pan. Add the tatli biber salçası, season well with salt and pepper and add 2–3 tablespoons water. Cook over a low-medium heat for around 6–8 minutes, stirring occasionally, until reduced. Check the seasoning, adding a pinch of sugar and little more water if needed. Remove from the heat and stir in the mint. To make the garlic butter, melt the butter in a small pan (or a bowl in the microwave) and stir in the crushed garlic and some seasoning. Set aside.Heat a large griddle pan until hot (or prepare your barbecue). Add a drizzle of oil and, once hot, grill the kebabs over a medium-high heat for 10–12 minutes, turning frequently until cooked through. Brush the lava (or wraps) generously with the garlic butter. Carefully remove the kebab meat from the skewer and place two koftas onto each lava. Wrap the meat in the bread, then cut into 2cm-wide pieces. Skewer back onto kebab sticks and griddle again in the hot griddle pan for a couple of minutes on each side. Transfer the kebabs to serving plates, top with the tomato sauce and serve with salad and yoghurt dip alongside. Garnish with pomegranate seeds, if you like. Mince the lamb chunks using a mincer and transfer to a large bowl. Alternatively, pulse in a food processor until chopped very finely. Mince the lamb chunks using a mincer and transfer to a large bowl. Alternatively, pulse in a food processor until chopped very finely. Season well with salt and pepper and add the tatli biber salçası and pul biber. Mix together then shape into eight koftas using your hands. Chill in the fridge for around 30 minutes–1 hour. Season well with salt and pepper and add the tatli biber salçası and pul biber. Mix together then shape into eight koftas using your hands. Chill in the fridge for around 30 minutes–1 hour. To make the sauce, heat the oil and butter in a non-stick sauté pan. Add the chopped tomatoes and garlic and cook for a few minutes, pressing down with a spoon to mash the tomatoes into the pan. Add the tatli biber salçası, season well with salt and pepper and add 2–3 tablespoons water. Cook over a low-medium heat for around 6–8 minutes, stirring occasionally, until reduced. Check the seasoning, adding a pinch of sugar and little more water if needed. Remove from the heat and stir in the mint. To make the sauce, heat the oil and butter in a non-stick sauté pan. Add the chopped tomatoes and garlic and cook for a few minutes, pressing down with a spoon to mash the tomatoes into the pan. Add the tatli biber salçası, season well with salt and pepper and add 2–3 tablespoons water. Cook over a low-medium heat for around 6–8 minutes, stirring occasionally, until reduced. Check the seasoning, adding a pinch of sugar and little more water if needed. Remove from the heat and stir in the mint. To make the garlic butter, melt the butter in a small pan (or a bowl in the microwave) and stir in the crushed garlic and some seasoning. Set aside. To make the garlic butter, melt the butter in a small pan (or a bowl in the microwave) and stir in the crushed garlic and some seasoning. Set aside. Heat a large griddle pan until hot (or prepare your barbecue). Add a drizzle of oil and, once hot, grill the kebabs over a medium-high heat for 10–12 minutes, turning frequently until cooked through. Heat a large griddle pan until hot (or prepare your barbecue). Add a drizzle of oil and, once hot, grill the kebabs over a medium-high heat for 10–12 minutes, turning frequently until cooked through. Brush the lava (or wraps) generously with the garlic butter. Carefully remove the kebab meat from the skewer and place two koftas onto each lava. Wrap the meat in the bread, then cut into 2cm-wide pieces. Skewer back onto kebab sticks and griddle again in the hot griddle pan for a couple of minutes on each side. Brush the lava (or wraps) generously with the garlic butter. Carefully remove the kebab meat from the skewer and place two koftas onto each lava. Wrap the meat in the bread, then cut into 2cm-wide pieces. Skewer back onto kebab sticks and griddle again in the hot griddle pan for a couple of minutes on each side. Transfer the kebabs to serving plates, top with the tomato sauce and serve with salad and yoghurt dip alongside. Garnish with pomegranate seeds, if you like. Transfer the kebabs to serving plates, top with the tomato sauce and serve with salad and yoghurt dip alongside. Garnish with pomegranate seeds, if you like. | {
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"title": "Beyti recipe",
"content": "Beyti (lamb kofte-style kebab wrapped in flatbread) An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beyti_lamb_kofte-style_49110_16x9.jpg Beyti is a traditional Turkish dish where lamb kofte-style kebabs are rolled in flatbreads, brushed with garlic butter and grilled until crisp. Finished with a rich tomato sauce drizzled over the top, with salad and a yoghurt dip alongside. For this recipe you will need a mincer or food processor, 8 skewers (if using wooden skewers, soak in cold water for 30 minutes before using), and a griddle pan or a barbecue. This recipe is based on the Beyti served at Enver's Turkish Grill in Sheffield. It has been adapted to make it easier to cook in a domestic kitchen. 600g/1lb 5oz diced lamb leg2 tsp tatli biber salçası (Turkish sweet pepper paste) ½ tsp pul biber (Turkish chilli flakes, also known as Aleppo pepper)4 lavas (Turkish flatbread) or wrapssalt and black pepper 600g/1lb 5oz diced lamb leg 2 tsp tatli biber salçası (Turkish sweet pepper paste) ½ tsp pul biber (Turkish chilli flakes, also known as Aleppo pepper) 4 lavas (Turkish flatbread) or wraps salt and black pepper 2 tbsp vegetable oil, plus extra for frying15g/½oz butter 400g/14oz vine tomatoes, chopped2 garlic cloves, crushed1 heaped tsp tatli biber salçası (Turkish sweet pepper paste) pinch of sugar (optional)2 tbsp chopped fresh mint 2 tbsp vegetable oil, plus extra for frying 15g/½oz butter 400g/14oz vine tomatoes, chopped 2 garlic cloves, crushed 1 heaped tsp tatli biber salçası (Turkish sweet pepper paste) pinch of sugar (optional) 2 tbsp chopped fresh mint 50g/1¾oz butter2 garlic cloves, crushed 50g/1¾oz butter 2 garlic cloves, crushed yoghurt dip, tzatziki or cacikmixed salad leavespomegrante seeds, to garnish yoghurt dip, tzatziki or cacik mixed salad leaves pomegrante seeds, to garnish Method Mince the lamb chunks using a mincer and transfer to a large bowl. Alternatively, pulse in a food processor until chopped very finely.Season well with salt and pepper and add the tatli biber salçası and pul biber. Mix together then shape into eight koftas using your hands. Chill in the fridge for around 30 minutes–1 hour.To make the sauce, heat the oil and butter in a non-stick sauté pan. Add the chopped tomatoes and garlic and cook for a few minutes, pressing down with a spoon to mash the tomatoes into the pan. Add the tatli biber salçası, season well with salt and pepper and add 2–3 tablespoons water. Cook over a low-medium heat for around 6–8 minutes, stirring occasionally, until reduced. Check the seasoning, adding a pinch of sugar and little more water if needed. Remove from the heat and stir in the mint. To make the garlic butter, melt the butter in a small pan (or a bowl in the microwave) and stir in the crushed garlic and some seasoning. Set aside.Heat a large griddle pan until hot (or prepare your barbecue). Add a drizzle of oil and, once hot, grill the kebabs over a medium-high heat for 10–12 minutes, turning frequently until cooked through. Brush the lava (or wraps) generously with the garlic butter. Carefully remove the kebab meat from the skewer and place two koftas onto each lava. Wrap the meat in the bread, then cut into 2cm-wide pieces. Skewer back onto kebab sticks and griddle again in the hot griddle pan for a couple of minutes on each side. Transfer the kebabs to serving plates, top with the tomato sauce and serve with salad and yoghurt dip alongside. Garnish with pomegranate seeds, if you like. Mince the lamb chunks using a mincer and transfer to a large bowl. Alternatively, pulse in a food processor until chopped very finely. Mince the lamb chunks using a mincer and transfer to a large bowl. Alternatively, pulse in a food processor until chopped very finely. Season well with salt and pepper and add the tatli biber salçası and pul biber. Mix together then shape into eight koftas using your hands. Chill in the fridge for around 30 minutes–1 hour. Season well with salt and pepper and add the tatli biber salçası and pul biber. Mix together then shape into eight koftas using your hands. Chill in the fridge for around 30 minutes–1 hour. To make the sauce, heat the oil and butter in a non-stick sauté pan. Add the chopped tomatoes and garlic and cook for a few minutes, pressing down with a spoon to mash the tomatoes into the pan. Add the tatli biber salçası, season well with salt and pepper and add 2–3 tablespoons water. Cook over a low-medium heat for around 6–8 minutes, stirring occasionally, until reduced. Check the seasoning, adding a pinch of sugar and little more water if needed. Remove from the heat and stir in the mint. To make the sauce, heat the oil and butter in a non-stick sauté pan. Add the chopped tomatoes and garlic and cook for a few minutes, pressing down with a spoon to mash the tomatoes into the pan. Add the tatli biber salçası, season well with salt and pepper and add 2–3 tablespoons water. Cook over a low-medium heat for around 6–8 minutes, stirring occasionally, until reduced. Check the seasoning, adding a pinch of sugar and little more water if needed. Remove from the heat and stir in the mint. To make the garlic butter, melt the butter in a small pan (or a bowl in the microwave) and stir in the crushed garlic and some seasoning. Set aside. To make the garlic butter, melt the butter in a small pan (or a bowl in the microwave) and stir in the crushed garlic and some seasoning. Set aside. Heat a large griddle pan until hot (or prepare your barbecue). Add a drizzle of oil and, once hot, grill the kebabs over a medium-high heat for 10–12 minutes, turning frequently until cooked through. Heat a large griddle pan until hot (or prepare your barbecue). Add a drizzle of oil and, once hot, grill the kebabs over a medium-high heat for 10–12 minutes, turning frequently until cooked through. Brush the lava (or wraps) generously with the garlic butter. Carefully remove the kebab meat from the skewer and place two koftas onto each lava. Wrap the meat in the bread, then cut into 2cm-wide pieces. Skewer back onto kebab sticks and griddle again in the hot griddle pan for a couple of minutes on each side. Brush the lava (or wraps) generously with the garlic butter. Carefully remove the kebab meat from the skewer and place two koftas onto each lava. Wrap the meat in the bread, then cut into 2cm-wide pieces. Skewer back onto kebab sticks and griddle again in the hot griddle pan for a couple of minutes on each side. Transfer the kebabs to serving plates, top with the tomato sauce and serve with salad and yoghurt dip alongside. Garnish with pomegranate seeds, if you like. Transfer the kebabs to serving plates, top with the tomato sauce and serve with salad and yoghurt dip alongside. Garnish with pomegranate seeds, if you like."
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} | 602267c3cd41efd602240e3f899ae6f53d522eedb2014775974c8db5a12b4cd7 | Batbout flatbread (Moroccan flatbreads) recipe
An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/batbout_flatbread_57819_16x9.jpg Batbout is a delicious Moroccan flatbread. Slightly richer and fluffier than a pitta bread, you can fill them with sweet or savoury fillings. 1 tsp dried active yeast1¼ tsp caster sugar150g/5½oz plain flour, plus a little extra if needed 50g/1¾ oz fine semolina, plus extra for dusting½ tsp salt1 tbsp full-fat Greek-style yoghurt1 tbsp olive oil, plus extra for oiling 1 tsp dried active yeast 1¼ tsp caster sugar 150g/5½oz plain flour, plus a little extra if needed 50g/1¾ oz fine semolina, plus extra for dusting ½ tsp salt 1 tbsp full-fat Greek-style yoghurt 1 tbsp olive oil, plus extra for oiling Method In a small bowl, use a fork to mix the dried yeast, ¼ teaspoon of the sugar and a tablespoon of warm water. Leave the yeast to activate for about 5 minutes, or until the mixture is foamy.Mix the semolina, flour, salt and remaining sugar together in a large bowl. Add the olive oil, yoghurt, yeast mixture and 120ml/4fl oz warm water. Use your hands to bring the ingredients together to form a soft dough. The dough should feel slightly sticky. If your dough is too dry, gradually add a little extra warm water, a tablespoon at a time, until you get the right consistency. If it’s too sticky, add a bit more plain flour. Lightly dust a work surface with semolina and knead the dough for about 10 minutes until smooth and elastic – to check that it has been kneaded enough, press the dough with your finger and it should bounce back, if not keep going for a few more minutes. Divide the dough in half and shape each into a round ball. Cover each loaf with cling film and leave to rest in a warm place for 15 minutes.Divide the dough into 6 equal balls. Using your hands, flatten each ball into a 6mm/¼in-thick disc and dust both sides with semolina flour. Place the flatbreads on a tray or work surface in a warm place, leaving at least 5cm/2in between each. Cover with cling film and leave to rise for about an hour, or until they double in size – they may need longer if the room is cold.Lightly oil a frying pan, ideally heavy based, over a medium heat. When hot, place a flatbread in the pan and cook for about 5 minutes on each side, or until golden-brown. Remove from the pan and place on a wire rack while you cook the other flatbreads in the same way. Leave the bread to cool for a few minutes before serving. In a small bowl, use a fork to mix the dried yeast, ¼ teaspoon of the sugar and a tablespoon of warm water. Leave the yeast to activate for about 5 minutes, or until the mixture is foamy. In a small bowl, use a fork to mix the dried yeast, ¼ teaspoon of the sugar and a tablespoon of warm water. Leave the yeast to activate for about 5 minutes, or until the mixture is foamy. Mix the semolina, flour, salt and remaining sugar together in a large bowl. Add the olive oil, yoghurt, yeast mixture and 120ml/4fl oz warm water. Use your hands to bring the ingredients together to form a soft dough. The dough should feel slightly sticky. If your dough is too dry, gradually add a little extra warm water, a tablespoon at a time, until you get the right consistency. If it’s too sticky, add a bit more plain flour. Mix the semolina, flour, salt and remaining sugar together in a large bowl. Add the olive oil, yoghurt, yeast mixture and 120ml/4fl oz warm water. Use your hands to bring the ingredients together to form a soft dough. The dough should feel slightly sticky. If your dough is too dry, gradually add a little extra warm water, a tablespoon at a time, until you get the right consistency. If it’s too sticky, add a bit more plain flour. Lightly dust a work surface with semolina and knead the dough for about 10 minutes until smooth and elastic – to check that it has been kneaded enough, press the dough with your finger and it should bounce back, if not keep going for a few more minutes. Divide the dough in half and shape each into a round ball. Cover each loaf with cling film and leave to rest in a warm place for 15 minutes. Lightly dust a work surface with semolina and knead the dough for about 10 minutes until smooth and elastic – to check that it has been kneaded enough, press the dough with your finger and it should bounce back, if not keep going for a few more minutes. Divide the dough in half and shape each into a round ball. Cover each loaf with cling film and leave to rest in a warm place for 15 minutes. Divide the dough into 6 equal balls. Using your hands, flatten each ball into a 6mm/¼in-thick disc and dust both sides with semolina flour. Place the flatbreads on a tray or work surface in a warm place, leaving at least 5cm/2in between each. Cover with cling film and leave to rise for about an hour, or until they double in size – they may need longer if the room is cold. Divide the dough into 6 equal balls. Using your hands, flatten each ball into a 6mm/¼in-thick disc and dust both sides with semolina flour. Place the flatbreads on a tray or work surface in a warm place, leaving at least 5cm/2in between each. Cover with cling film and leave to rise for about an hour, or until they double in size – they may need longer if the room is cold. Lightly oil a frying pan, ideally heavy based, over a medium heat. When hot, place a flatbread in the pan and cook for about 5 minutes on each side, or until golden-brown. Remove from the pan and place on a wire rack while you cook the other flatbreads in the same way. Leave the bread to cool for a few minutes before serving. Lightly oil a frying pan, ideally heavy based, over a medium heat. When hot, place a flatbread in the pan and cook for about 5 minutes on each side, or until golden-brown. Remove from the pan and place on a wire rack while you cook the other flatbreads in the same way. Leave the bread to cool for a few minutes before serving. | {
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"title": "Batbout flatbread (Moroccan flatbreads) recipe",
"content": "An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/batbout_flatbread_57819_16x9.jpg Batbout is a delicious Moroccan flatbread. Slightly richer and fluffier than a pitta bread, you can fill them with sweet or savoury fillings. 1 tsp dried active yeast1¼ tsp caster sugar150g/5½oz plain flour, plus a little extra if needed 50g/1¾ oz fine semolina, plus extra for dusting½ tsp salt1 tbsp full-fat Greek-style yoghurt1 tbsp olive oil, plus extra for oiling 1 tsp dried active yeast 1¼ tsp caster sugar 150g/5½oz plain flour, plus a little extra if needed 50g/1¾ oz fine semolina, plus extra for dusting ½ tsp salt 1 tbsp full-fat Greek-style yoghurt 1 tbsp olive oil, plus extra for oiling Method In a small bowl, use a fork to mix the dried yeast, ¼ teaspoon of the sugar and a tablespoon of warm water. Leave the yeast to activate for about 5 minutes, or until the mixture is foamy.Mix the semolina, flour, salt and remaining sugar together in a large bowl. Add the olive oil, yoghurt, yeast mixture and 120ml/4fl oz warm water. Use your hands to bring the ingredients together to form a soft dough. The dough should feel slightly sticky. If your dough is too dry, gradually add a little extra warm water, a tablespoon at a time, until you get the right consistency. If it’s too sticky, add a bit more plain flour. Lightly dust a work surface with semolina and knead the dough for about 10 minutes until smooth and elastic – to check that it has been kneaded enough, press the dough with your finger and it should bounce back, if not keep going for a few more minutes. Divide the dough in half and shape each into a round ball. Cover each loaf with cling film and leave to rest in a warm place for 15 minutes.Divide the dough into 6 equal balls. Using your hands, flatten each ball into a 6mm/¼in-thick disc and dust both sides with semolina flour. Place the flatbreads on a tray or work surface in a warm place, leaving at least 5cm/2in between each. Cover with cling film and leave to rise for about an hour, or until they double in size – they may need longer if the room is cold.Lightly oil a frying pan, ideally heavy based, over a medium heat. When hot, place a flatbread in the pan and cook for about 5 minutes on each side, or until golden-brown. Remove from the pan and place on a wire rack while you cook the other flatbreads in the same way. Leave the bread to cool for a few minutes before serving. In a small bowl, use a fork to mix the dried yeast, ¼ teaspoon of the sugar and a tablespoon of warm water. Leave the yeast to activate for about 5 minutes, or until the mixture is foamy. In a small bowl, use a fork to mix the dried yeast, ¼ teaspoon of the sugar and a tablespoon of warm water. Leave the yeast to activate for about 5 minutes, or until the mixture is foamy. Mix the semolina, flour, salt and remaining sugar together in a large bowl. Add the olive oil, yoghurt, yeast mixture and 120ml/4fl oz warm water. Use your hands to bring the ingredients together to form a soft dough. The dough should feel slightly sticky. If your dough is too dry, gradually add a little extra warm water, a tablespoon at a time, until you get the right consistency. If it’s too sticky, add a bit more plain flour. Mix the semolina, flour, salt and remaining sugar together in a large bowl. Add the olive oil, yoghurt, yeast mixture and 120ml/4fl oz warm water. Use your hands to bring the ingredients together to form a soft dough. The dough should feel slightly sticky. If your dough is too dry, gradually add a little extra warm water, a tablespoon at a time, until you get the right consistency. If it’s too sticky, add a bit more plain flour. Lightly dust a work surface with semolina and knead the dough for about 10 minutes until smooth and elastic – to check that it has been kneaded enough, press the dough with your finger and it should bounce back, if not keep going for a few more minutes. Divide the dough in half and shape each into a round ball. Cover each loaf with cling film and leave to rest in a warm place for 15 minutes. Lightly dust a work surface with semolina and knead the dough for about 10 minutes until smooth and elastic – to check that it has been kneaded enough, press the dough with your finger and it should bounce back, if not keep going for a few more minutes. Divide the dough in half and shape each into a round ball. Cover each loaf with cling film and leave to rest in a warm place for 15 minutes. Divide the dough into 6 equal balls. Using your hands, flatten each ball into a 6mm/¼in-thick disc and dust both sides with semolina flour. Place the flatbreads on a tray or work surface in a warm place, leaving at least 5cm/2in between each. Cover with cling film and leave to rise for about an hour, or until they double in size – they may need longer if the room is cold. Divide the dough into 6 equal balls. Using your hands, flatten each ball into a 6mm/¼in-thick disc and dust both sides with semolina flour. Place the flatbreads on a tray or work surface in a warm place, leaving at least 5cm/2in between each. Cover with cling film and leave to rise for about an hour, or until they double in size – they may need longer if the room is cold. Lightly oil a frying pan, ideally heavy based, over a medium heat. When hot, place a flatbread in the pan and cook for about 5 minutes on each side, or until golden-brown. Remove from the pan and place on a wire rack while you cook the other flatbreads in the same way. Leave the bread to cool for a few minutes before serving. Lightly oil a frying pan, ideally heavy based, over a medium heat. When hot, place a flatbread in the pan and cook for about 5 minutes on each side, or until golden-brown. Remove from the pan and place on a wire rack while you cook the other flatbreads in the same way. Leave the bread to cool for a few minutes before serving."
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} | b4c1af950328915ba4c58eca6d785a7e89b230a144e6648224d874793a3cc19b | Vine-baked feta recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vine-baked_feta_26601_16x9.jpg Salty feta is flavoured with chilli, lemon and garlic, wrapped in vine leaves and baked. Perfect for two to share with a salad. 6–8 large vine leaves (vacuum packed or in brine)200g/7oz feta (in one block)1 unwaxed lemon2 tbsp garlic oil 1 tsp pul biber chilli flakes (also known as Aleppo pepper)4 sprigs thyme, leaves picked, or 1 tsp dried thyme 6–8 large vine leaves (vacuum packed or in brine) 200g/7oz feta (in one block) 1 unwaxed lemon 2 tbsp garlic oil 1 tsp pul biber chilli flakes (also known as Aleppo pepper) 4 sprigs thyme, leaves picked, or 1 tsp dried thyme Method Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper.Lay out all but one of the vine leaves on a chopping board, ensuring they overlap one another slightly. Place the feta in the centre. Grate the lemon directly over the cheese ensuring it falls evenly over the surface. Gently drizzle over the garlic oil trying to keep it on the same surface of the cheese rather than allowing it to spill over the edges. Sprinkle over the chilli flakes and then the thyme leaves.Carefully wrap the feta in the vine leaves to make a neat parcel. Wrap with the remaining vine leaf to secure the parcel. Place on the prepared tray and bake for 22–25 minutes. Serve the parcel whole and share. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Lay out all but one of the vine leaves on a chopping board, ensuring they overlap one another slightly. Place the feta in the centre. Grate the lemon directly over the cheese ensuring it falls evenly over the surface. Gently drizzle over the garlic oil trying to keep it on the same surface of the cheese rather than allowing it to spill over the edges. Sprinkle over the chilli flakes and then the thyme leaves. Lay out all but one of the vine leaves on a chopping board, ensuring they overlap one another slightly. Place the feta in the centre. Grate the lemon directly over the cheese ensuring it falls evenly over the surface. Gently drizzle over the garlic oil trying to keep it on the same surface of the cheese rather than allowing it to spill over the edges. Sprinkle over the chilli flakes and then the thyme leaves. Carefully wrap the feta in the vine leaves to make a neat parcel. Wrap with the remaining vine leaf to secure the parcel. Carefully wrap the feta in the vine leaves to make a neat parcel. Wrap with the remaining vine leaf to secure the parcel. Place on the prepared tray and bake for 22–25 minutes. Serve the parcel whole and share. Place on the prepared tray and bake for 22–25 minutes. Serve the parcel whole and share. | {
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"title": "Vine-baked feta 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/vine-baked_feta_26601_16x9.jpg Salty feta is flavoured with chilli, lemon and garlic, wrapped in vine leaves and baked. Perfect for two to share with a salad. 6–8 large vine leaves (vacuum packed or in brine)200g/7oz feta (in one block)1 unwaxed lemon2 tbsp garlic oil 1 tsp pul biber chilli flakes (also known as Aleppo pepper)4 sprigs thyme, leaves picked, or 1 tsp dried thyme 6–8 large vine leaves (vacuum packed or in brine) 200g/7oz feta (in one block) 1 unwaxed lemon 2 tbsp garlic oil 1 tsp pul biber chilli flakes (also known as Aleppo pepper) 4 sprigs thyme, leaves picked, or 1 tsp dried thyme Method Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper.Lay out all but one of the vine leaves on a chopping board, ensuring they overlap one another slightly. Place the feta in the centre. Grate the lemon directly over the cheese ensuring it falls evenly over the surface. Gently drizzle over the garlic oil trying to keep it on the same surface of the cheese rather than allowing it to spill over the edges. Sprinkle over the chilli flakes and then the thyme leaves.Carefully wrap the feta in the vine leaves to make a neat parcel. Wrap with the remaining vine leaf to secure the parcel. Place on the prepared tray and bake for 22–25 minutes. Serve the parcel whole and share. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Lay out all but one of the vine leaves on a chopping board, ensuring they overlap one another slightly. Place the feta in the centre. Grate the lemon directly over the cheese ensuring it falls evenly over the surface. Gently drizzle over the garlic oil trying to keep it on the same surface of the cheese rather than allowing it to spill over the edges. Sprinkle over the chilli flakes and then the thyme leaves. Lay out all but one of the vine leaves on a chopping board, ensuring they overlap one another slightly. Place the feta in the centre. Grate the lemon directly over the cheese ensuring it falls evenly over the surface. Gently drizzle over the garlic oil trying to keep it on the same surface of the cheese rather than allowing it to spill over the edges. Sprinkle over the chilli flakes and then the thyme leaves. Carefully wrap the feta in the vine leaves to make a neat parcel. Wrap with the remaining vine leaf to secure the parcel. Carefully wrap the feta in the vine leaves to make a neat parcel. Wrap with the remaining vine leaf to secure the parcel. Place on the prepared tray and bake for 22–25 minutes. Serve the parcel whole and share. Place on the prepared tray and bake for 22–25 minutes. Serve the parcel whole and share."
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} | 997a4465f293f1a41696a6d8db30b2286b91fd4a8b070fa216abacc9096fb39a | Maneesh recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/maneesh_55703_16x9.jpg A Middle Eastern flatbread topped with herbs and sesame seeds. Serve in slices with baba ganoush and dips. 500g/1lb 2oz strong white flour, plus extra for dusting10g/¼oz salt25g/1oz caster sugar10g/¼oz instant yeast20ml/4 tsp olive oil, plus extra for kneading360ml/12fl oz tepid water 500g/1lb 2oz strong white flour, plus extra for dusting 10g/¼oz salt 25g/1oz caster sugar 10g/¼oz instant yeast 20ml/4 tsp olive oil, plus extra for kneading 360ml/12fl oz tepid water 6 tbsp sesame seeds4 tbsp dried thyme2 tbsp dried marjorama little olive oil 6 tbsp sesame seeds 4 tbsp dried thyme 2 tbsp dried marjoram a little olive oil Method Mix together the flour, salt, sugar and yeast. Add the olive oil and 270ml/9½fl oz of the water. Using your fingers, mix the ingredients together. Gradually add the remaining water until all the flour has come away from the sides of the bowl and you have a soft dough (you may not need all the water; the dough should be soft and not sticky).Pour a little oil onto your work top. Place the dough on top and knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded. Once a smooth dough is achieved, place into a clean oiled bowl, cover and leave to double in size.Line three baking trays with parchment paper.Tip the dough onto an oiled work top. Knock the dough back by folding it on itself, repeating this until all the air is knocked out and the dough is smooth. Split the dough into three and roll into large circles. Place onto the lined baking trays and cover each tray with a carrier bag. Leave to rest for 20 minutes.Mix the topping ingredients with a little olive oil until you have a thick paste. Preheat the oven to 230C/450F/Gas 8.Just before baking, brush the surface of the breads with olive oil. Spread the topping over each of the breads and bake for approximately 15 minutes.Remove from the oven and transfer to a wire rack to cool. Mix together the flour, salt, sugar and yeast. Add the olive oil and 270ml/9½fl oz of the water. Using your fingers, mix the ingredients together. Gradually add the remaining water until all the flour has come away from the sides of the bowl and you have a soft dough (you may not need all the water; the dough should be soft and not sticky). Mix together the flour, salt, sugar and yeast. Add the olive oil and 270ml/9½fl oz of the water. Using your fingers, mix the ingredients together. Gradually add the remaining water until all the flour has come away from the sides of the bowl and you have a soft dough (you may not need all the water; the dough should be soft and not sticky). Pour a little oil onto your work top. Place the dough on top and knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded. Pour a little oil onto your work top. Place the dough on top and knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded. Once a smooth dough is achieved, place into a clean oiled bowl, cover and leave to double in size. Once a smooth dough is achieved, place into a clean oiled bowl, cover and leave to double in size. Line three baking trays with parchment paper. Line three baking trays with parchment paper. Tip the dough onto an oiled work top. Knock the dough back by folding it on itself, repeating this until all the air is knocked out and the dough is smooth. Split the dough into three and roll into large circles. Tip the dough onto an oiled work top. Knock the dough back by folding it on itself, repeating this until all the air is knocked out and the dough is smooth. Split the dough into three and roll into large circles. Place onto the lined baking trays and cover each tray with a carrier bag. Leave to rest for 20 minutes. Place onto the lined baking trays and cover each tray with a carrier bag. Leave to rest for 20 minutes. Mix the topping ingredients with a little olive oil until you have a thick paste. Preheat the oven to 230C/450F/Gas 8. Mix the topping ingredients with a little olive oil until you have a thick paste. Preheat the oven to 230C/450F/Gas 8. Just before baking, brush the surface of the breads with olive oil. Spread the topping over each of the breads and bake for approximately 15 minutes. Just before baking, brush the surface of the breads with olive oil. Spread the topping over each of the breads and bake for approximately 15 minutes. Remove from the oven and transfer to a wire rack to cool. Remove from the oven and transfer to a wire rack to cool. | {
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"title": "Maneesh 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/maneesh_55703_16x9.jpg A Middle Eastern flatbread topped with herbs and sesame seeds. Serve in slices with baba ganoush and dips. 500g/1lb 2oz strong white flour, plus extra for dusting10g/¼oz salt25g/1oz caster sugar10g/¼oz instant yeast20ml/4 tsp olive oil, plus extra for kneading360ml/12fl oz tepid water 500g/1lb 2oz strong white flour, plus extra for dusting 10g/¼oz salt 25g/1oz caster sugar 10g/¼oz instant yeast 20ml/4 tsp olive oil, plus extra for kneading 360ml/12fl oz tepid water 6 tbsp sesame seeds4 tbsp dried thyme2 tbsp dried marjorama little olive oil 6 tbsp sesame seeds 4 tbsp dried thyme 2 tbsp dried marjoram a little olive oil Method Mix together the flour, salt, sugar and yeast. Add the olive oil and 270ml/9½fl oz of the water. Using your fingers, mix the ingredients together. Gradually add the remaining water until all the flour has come away from the sides of the bowl and you have a soft dough (you may not need all the water; the dough should be soft and not sticky).Pour a little oil onto your work top. Place the dough on top and knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded. Once a smooth dough is achieved, place into a clean oiled bowl, cover and leave to double in size.Line three baking trays with parchment paper.Tip the dough onto an oiled work top. Knock the dough back by folding it on itself, repeating this until all the air is knocked out and the dough is smooth. Split the dough into three and roll into large circles. Place onto the lined baking trays and cover each tray with a carrier bag. Leave to rest for 20 minutes.Mix the topping ingredients with a little olive oil until you have a thick paste. Preheat the oven to 230C/450F/Gas 8.Just before baking, brush the surface of the breads with olive oil. Spread the topping over each of the breads and bake for approximately 15 minutes.Remove from the oven and transfer to a wire rack to cool. Mix together the flour, salt, sugar and yeast. Add the olive oil and 270ml/9½fl oz of the water. Using your fingers, mix the ingredients together. Gradually add the remaining water until all the flour has come away from the sides of the bowl and you have a soft dough (you may not need all the water; the dough should be soft and not sticky). Mix together the flour, salt, sugar and yeast. Add the olive oil and 270ml/9½fl oz of the water. Using your fingers, mix the ingredients together. Gradually add the remaining water until all the flour has come away from the sides of the bowl and you have a soft dough (you may not need all the water; the dough should be soft and not sticky). Pour a little oil onto your work top. Place the dough on top and knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded. Pour a little oil onto your work top. Place the dough on top and knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded. Once a smooth dough is achieved, place into a clean oiled bowl, cover and leave to double in size. Once a smooth dough is achieved, place into a clean oiled bowl, cover and leave to double in size. Line three baking trays with parchment paper. Line three baking trays with parchment paper. Tip the dough onto an oiled work top. Knock the dough back by folding it on itself, repeating this until all the air is knocked out and the dough is smooth. Split the dough into three and roll into large circles. Tip the dough onto an oiled work top. Knock the dough back by folding it on itself, repeating this until all the air is knocked out and the dough is smooth. Split the dough into three and roll into large circles. Place onto the lined baking trays and cover each tray with a carrier bag. Leave to rest for 20 minutes. Place onto the lined baking trays and cover each tray with a carrier bag. Leave to rest for 20 minutes. Mix the topping ingredients with a little olive oil until you have a thick paste. Preheat the oven to 230C/450F/Gas 8. Mix the topping ingredients with a little olive oil until you have a thick paste. Preheat the oven to 230C/450F/Gas 8. Just before baking, brush the surface of the breads with olive oil. Spread the topping over each of the breads and bake for approximately 15 minutes. Just before baking, brush the surface of the breads with olive oil. Spread the topping over each of the breads and bake for approximately 15 minutes. Remove from the oven and transfer to a wire rack to cool. Remove from the oven and transfer to a wire rack to cool."
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} | a82bfdbfbb994ce76b27909606754cd41a45c4996557a817a994c63efb8e05b4 | Vegan tagine recipe
Vegetarian tagine with roasted cauliflower, apricots and chickpeas An average of 4.4 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_cauliflower_47346_16x9.jpg This Moroccan vegan tagine is full of flavour, quick and easy to make for a midweek meal yet impressive enough to serve at a dinner party. Each serving provides 536 kcal, 19g protein, 72g carbohydrates (of which 22g sugars), 16g fat (of which 2g saturates), 13g fibre and 0.7g salt. 400g tin chickpeas, rinsed and drained150ml/¼ pint vegetable stock100g/3½oz dried apricots, roughly chopped 2 large onions, sliced2 garlic cloves, crushed 2 tbsp olive oil, plus extra to roast the cauliflower½ tsp ground turmeric½ tsp ground ginger½ tsp ground cumin½ tsp ground coriander½ tsp salt600g/1lb 7oz cauliflower florets 400g tin chickpeas, rinsed and drained 150ml/¼ pint vegetable stock 100g/3½oz dried apricots, roughly chopped 2 large onions, sliced 2 garlic cloves, crushed 2 tbsp olive oil, plus extra to roast the cauliflower ½ tsp ground turmeric ½ tsp ground ginger ½ tsp ground cumin ½ tsp ground coriander ½ tsp salt 600g/1lb 7oz cauliflower florets 200g/7oz couscous, cooked according to packet instructions2 tbsp roasted flaked almonds1 tbsp chopped fresh coriander 200g/7oz couscous, cooked according to packet instructions 2 tbsp roasted flaked almonds 1 tbsp chopped fresh coriander Method Preheat the oven to 220C/200C Fan/Gas 7. Place all the ingredients except the cauliflower in a large saucepan and bring to the boil over a high heat. Reduce the heat to medium–low, cover with a lid and simmer gently, stirring occasionally, for 35 minutes. Meanwhile, place the cauliflower florets in a large roasting tray, drizzle with olive oil and sprinkle with salt. Roast for about 25–30 minutes, until tender and golden.Add the roasted cauliflower to the simmering chickpea tagine and simmer for 5 minutes, then taste and add more salt if necessary. Sprinkle with flaked almonds and coriander and serve with couscous. Preheat the oven to 220C/200C Fan/Gas 7. Place all the ingredients except the cauliflower in a large saucepan and bring to the boil over a high heat. Reduce the heat to medium–low, cover with a lid and simmer gently, stirring occasionally, for 35 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Place all the ingredients except the cauliflower in a large saucepan and bring to the boil over a high heat. Reduce the heat to medium–low, cover with a lid and simmer gently, stirring occasionally, for 35 minutes. Meanwhile, place the cauliflower florets in a large roasting tray, drizzle with olive oil and sprinkle with salt. Roast for about 25–30 minutes, until tender and golden. Meanwhile, place the cauliflower florets in a large roasting tray, drizzle with olive oil and sprinkle with salt. Roast for about 25–30 minutes, until tender and golden. Add the roasted cauliflower to the simmering chickpea tagine and simmer for 5 minutes, then taste and add more salt if necessary. Sprinkle with flaked almonds and coriander and serve with couscous. Add the roasted cauliflower to the simmering chickpea tagine and simmer for 5 minutes, then taste and add more salt if necessary. Sprinkle with flaked almonds and coriander and serve with couscous. | {
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"content": "Vegetarian tagine with roasted cauliflower, apricots and chickpeas An average of 4.4 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_cauliflower_47346_16x9.jpg This Moroccan vegan tagine is full of flavour, quick and easy to make for a midweek meal yet impressive enough to serve at a dinner party. Each serving provides 536 kcal, 19g protein, 72g carbohydrates (of which 22g sugars), 16g fat (of which 2g saturates), 13g fibre and 0.7g salt. 400g tin chickpeas, rinsed and drained150ml/¼ pint vegetable stock100g/3½oz dried apricots, roughly chopped 2 large onions, sliced2 garlic cloves, crushed 2 tbsp olive oil, plus extra to roast the cauliflower½ tsp ground turmeric½ tsp ground ginger½ tsp ground cumin½ tsp ground coriander½ tsp salt600g/1lb 7oz cauliflower florets 400g tin chickpeas, rinsed and drained 150ml/¼ pint vegetable stock 100g/3½oz dried apricots, roughly chopped 2 large onions, sliced 2 garlic cloves, crushed 2 tbsp olive oil, plus extra to roast the cauliflower ½ tsp ground turmeric ½ tsp ground ginger ½ tsp ground cumin ½ tsp ground coriander ½ tsp salt 600g/1lb 7oz cauliflower florets 200g/7oz couscous, cooked according to packet instructions2 tbsp roasted flaked almonds1 tbsp chopped fresh coriander 200g/7oz couscous, cooked according to packet instructions 2 tbsp roasted flaked almonds 1 tbsp chopped fresh coriander Method Preheat the oven to 220C/200C Fan/Gas 7. Place all the ingredients except the cauliflower in a large saucepan and bring to the boil over a high heat. Reduce the heat to medium–low, cover with a lid and simmer gently, stirring occasionally, for 35 minutes. Meanwhile, place the cauliflower florets in a large roasting tray, drizzle with olive oil and sprinkle with salt. Roast for about 25–30 minutes, until tender and golden.Add the roasted cauliflower to the simmering chickpea tagine and simmer for 5 minutes, then taste and add more salt if necessary. Sprinkle with flaked almonds and coriander and serve with couscous. Preheat the oven to 220C/200C Fan/Gas 7. Place all the ingredients except the cauliflower in a large saucepan and bring to the boil over a high heat. Reduce the heat to medium–low, cover with a lid and simmer gently, stirring occasionally, for 35 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Place all the ingredients except the cauliflower in a large saucepan and bring to the boil over a high heat. Reduce the heat to medium–low, cover with a lid and simmer gently, stirring occasionally, for 35 minutes. Meanwhile, place the cauliflower florets in a large roasting tray, drizzle with olive oil and sprinkle with salt. Roast for about 25–30 minutes, until tender and golden. Meanwhile, place the cauliflower florets in a large roasting tray, drizzle with olive oil and sprinkle with salt. Roast for about 25–30 minutes, until tender and golden. Add the roasted cauliflower to the simmering chickpea tagine and simmer for 5 minutes, then taste and add more salt if necessary. Sprinkle with flaked almonds and coriander and serve with couscous. Add the roasted cauliflower to the simmering chickpea tagine and simmer for 5 minutes, then taste and add more salt if necessary. Sprinkle with flaked almonds and coriander and serve with couscous."
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} | 53f714fbfbe1ddaacab1533c35025ef1d6c9abfa77c74fe72670480a3ea3df98 | Giant couscous salad recipe
An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pearl_couscous_25307_16x9.jpg This side dish is made in minutes, ideal for any barbecue or summer party. The large pearl couscous, also known as Israeli couscous or giant couscous, is actually made from small balls of pasta. 2 tbsp olive oil, plus more for drizzling200g/7oz large pearl couscous 1 red onion, finely chopped1 lemon, zest and juice1 large bunch fresh parsley, finely chopped1 small bunch fresh mint, finely chopped1 small bunch fresh coriander, finely choppedsalt and freshly ground black peppera pinch of sumac (optional) 2 tbsp olive oil, plus more for drizzling 200g/7oz large pearl couscous 1 red onion, finely chopped 1 lemon, zest and juice 1 large bunch fresh parsley, finely chopped 1 small bunch fresh mint, finely chopped 1 small bunch fresh coriander, finely chopped salt and freshly ground black pepper a pinch of sumac (optional) Method Put a tablespoon of the oil in a saucepan and add the couscous. Fry for a couple of minutes until the couscous smells toasted, then cover generously with salted water. Bring to the boil and simmer for 6-8 minutes, or until the couscous is just tender.Using a colander or sieve, drain the couscous and transfer to a bowl. Stir in the red onion, lemon zest and herbs. Whisk the remaining tablespoon of oil with the lemon juice and season with salt and pepper. Pour over the couscous and, if using, sprinkle the sumac over the couscous. Mix well and serve hot or cold. Put a tablespoon of the oil in a saucepan and add the couscous. Fry for a couple of minutes until the couscous smells toasted, then cover generously with salted water. Bring to the boil and simmer for 6-8 minutes, or until the couscous is just tender. Put a tablespoon of the oil in a saucepan and add the couscous. Fry for a couple of minutes until the couscous smells toasted, then cover generously with salted water. Bring to the boil and simmer for 6-8 minutes, or until the couscous is just tender. Using a colander or sieve, drain the couscous and transfer to a bowl. Stir in the red onion, lemon zest and herbs. Whisk the remaining tablespoon of oil with the lemon juice and season with salt and pepper. Pour over the couscous and, if using, sprinkle the sumac over the couscous. Mix well and serve hot or cold. Using a colander or sieve, drain the couscous and transfer to a bowl. Stir in the red onion, lemon zest and herbs. Whisk the remaining tablespoon of oil with the lemon juice and season with salt and pepper. Pour over the couscous and, if using, sprinkle the sumac over the couscous. Mix well and serve hot or cold. | {
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"content": "An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pearl_couscous_25307_16x9.jpg This side dish is made in minutes, ideal for any barbecue or summer party. The large pearl couscous, also known as Israeli couscous or giant couscous, is actually made from small balls of pasta. 2 tbsp olive oil, plus more for drizzling200g/7oz large pearl couscous 1 red onion, finely chopped1 lemon, zest and juice1 large bunch fresh parsley, finely chopped1 small bunch fresh mint, finely chopped1 small bunch fresh coriander, finely choppedsalt and freshly ground black peppera pinch of sumac (optional) 2 tbsp olive oil, plus more for drizzling 200g/7oz large pearl couscous 1 red onion, finely chopped 1 lemon, zest and juice 1 large bunch fresh parsley, finely chopped 1 small bunch fresh mint, finely chopped 1 small bunch fresh coriander, finely chopped salt and freshly ground black pepper a pinch of sumac (optional) Method Put a tablespoon of the oil in a saucepan and add the couscous. Fry for a couple of minutes until the couscous smells toasted, then cover generously with salted water. Bring to the boil and simmer for 6-8 minutes, or until the couscous is just tender.Using a colander or sieve, drain the couscous and transfer to a bowl. Stir in the red onion, lemon zest and herbs. Whisk the remaining tablespoon of oil with the lemon juice and season with salt and pepper. Pour over the couscous and, if using, sprinkle the sumac over the couscous. Mix well and serve hot or cold. Put a tablespoon of the oil in a saucepan and add the couscous. Fry for a couple of minutes until the couscous smells toasted, then cover generously with salted water. Bring to the boil and simmer for 6-8 minutes, or until the couscous is just tender. Put a tablespoon of the oil in a saucepan and add the couscous. Fry for a couple of minutes until the couscous smells toasted, then cover generously with salted water. Bring to the boil and simmer for 6-8 minutes, or until the couscous is just tender. Using a colander or sieve, drain the couscous and transfer to a bowl. Stir in the red onion, lemon zest and herbs. Whisk the remaining tablespoon of oil with the lemon juice and season with salt and pepper. Pour over the couscous and, if using, sprinkle the sumac over the couscous. Mix well and serve hot or cold. Using a colander or sieve, drain the couscous and transfer to a bowl. Stir in the red onion, lemon zest and herbs. Whisk the remaining tablespoon of oil with the lemon juice and season with salt and pepper. Pour over the couscous and, if using, sprinkle the sumac over the couscous. Mix well and serve hot or cold."
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} | 683856ecc958283e992d9314dd48f869a2b82d1f105618468fc8201ab2c87917 | Chicken and chorizo jambalaya recipe
An average of 4.8 out of 5 stars from 88 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_jambalaya_77952_16x9.jpg A delicious jumble of smoky sausage, chicken, tomato and rice. This chicken jambalaya also makes a great lunch the next day. 1 tbsp olive oil2 chicken thighs, boneless, skin removed, cut into 2½cm/1in pieces75g/2½oz chorizo or smoked sausage such as kobanos, sliced1 small onion, finely chopped1 celery stick, finely chopped1 garlic clove, finely chopped1 red pepper, thinly sliced200g tin chopped tomatoes½ tsp cayenne pepper, or to taste150g/5½oz basmati rice200ml/7fl oz chicken stock (made from ½ stock cube)salt and freshly ground black pepperhandful fresh parsley, finely chopped, optional 1 tbsp olive oil 2 chicken thighs, boneless, skin removed, cut into 2½cm/1in pieces 75g/2½oz chorizo or smoked sausage such as kobanos, sliced 1 small onion, finely chopped 1 celery stick, finely chopped 1 garlic clove, finely chopped 1 red pepper, thinly sliced 200g tin chopped tomatoes ½ tsp cayenne pepper, or to taste 150g/5½oz basmati rice 200ml/7fl oz chicken stock (made from ½ stock cube) salt and freshly ground black pepper handful fresh parsley, finely chopped, optional Method Heat the oil in a medium saucepan with a tight-fitting lid and fry the chicken and sausage for 3 minutes. Add the onion and celery, season well and fry for 5 minutes, or until softened. Add the garlic and pepper and cook for a further minute. Add the tomatoes and cayenne and cook for 2 minutes, then add the rice and stir well.Pour over the stock, bring to the boil, put the lid on, turn the heat down as low as it will go and cook for 12 minutes. Turn off the heat and leave the rice to stand for 12 minutes. Take off the lid, fluff up the rice and serve immediately, garnished with the parsley, if using. Heat the oil in a medium saucepan with a tight-fitting lid and fry the chicken and sausage for 3 minutes. Heat the oil in a medium saucepan with a tight-fitting lid and fry the chicken and sausage for 3 minutes. Add the onion and celery, season well and fry for 5 minutes, or until softened. Add the garlic and pepper and cook for a further minute. Add the tomatoes and cayenne and cook for 2 minutes, then add the rice and stir well. Add the onion and celery, season well and fry for 5 minutes, or until softened. Add the garlic and pepper and cook for a further minute. Add the tomatoes and cayenne and cook for 2 minutes, then add the rice and stir well. Pour over the stock, bring to the boil, put the lid on, turn the heat down as low as it will go and cook for 12 minutes. Pour over the stock, bring to the boil, put the lid on, turn the heat down as low as it will go and cook for 12 minutes. Turn off the heat and leave the rice to stand for 12 minutes. Take off the lid, fluff up the rice and serve immediately, garnished with the parsley, if using. Turn off the heat and leave the rice to stand for 12 minutes. Take off the lid, fluff up the rice and serve immediately, garnished with the parsley, if using. Recipe tips To store rice safely, you need to cool the dish and refrigerate it as quickly as possible. Avoid leaving rice at room temperature. When you reheat rice, always check that it's steaming hot all the way through. Only keep rice for one day and only reheat it once. | {
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"title": "Chicken and chorizo jambalaya recipe",
"content": "An average of 4.8 out of 5 stars from 88 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_jambalaya_77952_16x9.jpg A delicious jumble of smoky sausage, chicken, tomato and rice. This chicken jambalaya also makes a great lunch the next day. 1 tbsp olive oil2 chicken thighs, boneless, skin removed, cut into 2½cm/1in pieces75g/2½oz chorizo or smoked sausage such as kobanos, sliced1 small onion, finely chopped1 celery stick, finely chopped1 garlic clove, finely chopped1 red pepper, thinly sliced200g tin chopped tomatoes½ tsp cayenne pepper, or to taste150g/5½oz basmati rice200ml/7fl oz chicken stock (made from ½ stock cube)salt and freshly ground black pepperhandful fresh parsley, finely chopped, optional 1 tbsp olive oil 2 chicken thighs, boneless, skin removed, cut into 2½cm/1in pieces 75g/2½oz chorizo or smoked sausage such as kobanos, sliced 1 small onion, finely chopped 1 celery stick, finely chopped 1 garlic clove, finely chopped 1 red pepper, thinly sliced 200g tin chopped tomatoes ½ tsp cayenne pepper, or to taste 150g/5½oz basmati rice 200ml/7fl oz chicken stock (made from ½ stock cube) salt and freshly ground black pepper handful fresh parsley, finely chopped, optional Method Heat the oil in a medium saucepan with a tight-fitting lid and fry the chicken and sausage for 3 minutes. Add the onion and celery, season well and fry for 5 minutes, or until softened. Add the garlic and pepper and cook for a further minute. Add the tomatoes and cayenne and cook for 2 minutes, then add the rice and stir well.Pour over the stock, bring to the boil, put the lid on, turn the heat down as low as it will go and cook for 12 minutes. Turn off the heat and leave the rice to stand for 12 minutes. Take off the lid, fluff up the rice and serve immediately, garnished with the parsley, if using. Heat the oil in a medium saucepan with a tight-fitting lid and fry the chicken and sausage for 3 minutes. Heat the oil in a medium saucepan with a tight-fitting lid and fry the chicken and sausage for 3 minutes. Add the onion and celery, season well and fry for 5 minutes, or until softened. Add the garlic and pepper and cook for a further minute. Add the tomatoes and cayenne and cook for 2 minutes, then add the rice and stir well. Add the onion and celery, season well and fry for 5 minutes, or until softened. Add the garlic and pepper and cook for a further minute. Add the tomatoes and cayenne and cook for 2 minutes, then add the rice and stir well. Pour over the stock, bring to the boil, put the lid on, turn the heat down as low as it will go and cook for 12 minutes. Pour over the stock, bring to the boil, put the lid on, turn the heat down as low as it will go and cook for 12 minutes. Turn off the heat and leave the rice to stand for 12 minutes. Take off the lid, fluff up the rice and serve immediately, garnished with the parsley, if using. Turn off the heat and leave the rice to stand for 12 minutes. Take off the lid, fluff up the rice and serve immediately, garnished with the parsley, if using. Recipe tips To store rice safely, you need to cool the dish and refrigerate it as quickly as possible. Avoid leaving rice at room temperature. When you reheat rice, always check that it's steaming hot all the way through. Only keep rice for one day and only reheat it once."
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} | d3e495aab52083b014f0a2362c45b4b0fabe0b2c6ea8a633c52462fd21d10ee4 | Chicken bastilla recipe
An average of 3.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_bastilla_07910_16x9.jpg Bastilla is a Moroccan staple, combining sweet and savoury flavours, and perfect for sharing. 1 tbsp olive oil4–6 large chicken thighs (around 750g/1lb 10oz), boneless10g/½oz butter2 onions, finely chopped2 garlic cloves, finely chopped1 tsp ground ginger½ tsp ground cinnamon½ tsp ground turmericpinch of saffron500ml/18fl oz chicken stock or water3 large free-range eggs, beaten75g/2½oz ground almonds or pistachios75g/2½oz dried dates, finely chopped1 tbsp orange blossom water1 tsp finely grated orange zest4 tbsp finely chopped fresh parsley30g/1oz butter, melted6 large sheets filo pastry1 egg, beaten, to glazesalt and freshly ground black pepper1 tbsp icing sugar, to garnishpinch of ground cinnamon, to garnish 1 tbsp olive oil 4–6 large chicken thighs (around 750g/1lb 10oz), boneless 10g/½oz butter 2 onions, finely chopped 2 garlic cloves, finely chopped 1 tsp ground ginger ½ tsp ground cinnamon ½ tsp ground turmeric pinch of saffron 500ml/18fl oz chicken stock or water 3 large free-range eggs, beaten 75g/2½oz ground almonds or pistachios 75g/2½oz dried dates, finely chopped 1 tbsp orange blossom water 1 tsp finely grated orange zest 4 tbsp finely chopped fresh parsley 30g/1oz butter, melted 6 large sheets filo pastry 1 egg, beaten, to glaze salt and freshly ground black pepper 1 tbsp icing sugar, to garnish pinch of ground cinnamon, to garnish Method Heat the oil in a large frying pan. Add the chicken and fry, skin side-down for 2 minutes, or until crispy and brown. Turn over and cook for 2 minutes more, then transfer to a plate. Add the butter to the pan and, when it has melted, add the onions and sauté until soft. Add the garlic and spices (no need to soak the saffron) and fry for a couple more minutes. Return the chicken to the pan. pour over the stock and season to taste. Simmer, covered, for 30 minutes, or until the chicken is cooked through and tender. Remove the chicken again and set aside. When it is cool enough to handle, finely chop it. Meanwhile, reduce the cooking liquid by half. Add the eggs to the cooking liquid and cook over a low heat until it resembles loose-textured scrambled eggs. Add the almonds and stir, then stir in the dates, orange blossom water, orange zest, chicken and finally the parsley. Remove from the heat and leave to cool.Preheat the oven to 180C/160C Fan/Gas 4. To assemble the pie, use a 28cm/11in round ovenproof dish – you can use a ceramic quiche or flan dish or a metal tart tin. Brush a sheet of filo with melted butter. Drape it over the dish, gently pushing it into the corners without tearing it. Repeat with another sheet of filo, placing it at right angles to the first. Repeat with a further 2 sheets of filo, placing them on a diagonal angle. Spread the filling over the pastry. Fold over the overhanging filo, in reverse order – the filling should be just about covered by the filo. Cut the remaining 2 sheets of filo to fit the dish. Brush with melted butter, then cover the pie with the pastry, tucking under any corners. Bake for 30 minutes, or until crisp and brown. Leave to cool a little before dusting it with the icing sugar and cinnamon. Heat the oil in a large frying pan. Add the chicken and fry, skin side-down for 2 minutes, or until crispy and brown. Turn over and cook for 2 minutes more, then transfer to a plate. Add the butter to the pan and, when it has melted, add the onions and sauté until soft. Add the garlic and spices (no need to soak the saffron) and fry for a couple more minutes. Heat the oil in a large frying pan. Add the chicken and fry, skin side-down for 2 minutes, or until crispy and brown. Turn over and cook for 2 minutes more, then transfer to a plate. Add the butter to the pan and, when it has melted, add the onions and sauté until soft. Add the garlic and spices (no need to soak the saffron) and fry for a couple more minutes. Return the chicken to the pan. pour over the stock and season to taste. Simmer, covered, for 30 minutes, or until the chicken is cooked through and tender. Return the chicken to the pan. pour over the stock and season to taste. Simmer, covered, for 30 minutes, or until the chicken is cooked through and tender. Remove the chicken again and set aside. When it is cool enough to handle, finely chop it. Meanwhile, reduce the cooking liquid by half. Remove the chicken again and set aside. When it is cool enough to handle, finely chop it. Meanwhile, reduce the cooking liquid by half. Add the eggs to the cooking liquid and cook over a low heat until it resembles loose-textured scrambled eggs. Add the almonds and stir, then stir in the dates, orange blossom water, orange zest, chicken and finally the parsley. Remove from the heat and leave to cool. Add the eggs to the cooking liquid and cook over a low heat until it resembles loose-textured scrambled eggs. Add the almonds and stir, then stir in the dates, orange blossom water, orange zest, chicken and finally the parsley. Remove from the heat and leave to cool. Preheat the oven to 180C/160C Fan/Gas 4. To assemble the pie, use a 28cm/11in round ovenproof dish – you can use a ceramic quiche or flan dish or a metal tart tin. Preheat the oven to 180C/160C Fan/Gas 4. To assemble the pie, use a 28cm/11in round ovenproof dish – you can use a ceramic quiche or flan dish or a metal tart tin. Brush a sheet of filo with melted butter. Drape it over the dish, gently pushing it into the corners without tearing it. Repeat with another sheet of filo, placing it at right angles to the first. Repeat with a further 2 sheets of filo, placing them on a diagonal angle. Brush a sheet of filo with melted butter. Drape it over the dish, gently pushing it into the corners without tearing it. Repeat with another sheet of filo, placing it at right angles to the first. Repeat with a further 2 sheets of filo, placing them on a diagonal angle. Spread the filling over the pastry. Fold over the overhanging filo, in reverse order – the filling should be just about covered by the filo. Cut the remaining 2 sheets of filo to fit the dish. Brush with melted butter, then cover the pie with the pastry, tucking under any corners. Bake for 30 minutes, or until crisp and brown. Leave to cool a little before dusting it with the icing sugar and cinnamon. Spread the filling over the pastry. Fold over the overhanging filo, in reverse order – the filling should be just about covered by the filo. Cut the remaining 2 sheets of filo to fit the dish. Brush with melted butter, then cover the pie with the pastry, tucking under any corners. Bake for 30 minutes, or until crisp and brown. Leave to cool a little before dusting it with the icing sugar and cinnamon. | {
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"title": "Chicken bastilla recipe",
"content": "An average of 3.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_bastilla_07910_16x9.jpg Bastilla is a Moroccan staple, combining sweet and savoury flavours, and perfect for sharing. 1 tbsp olive oil4–6 large chicken thighs (around 750g/1lb 10oz), boneless10g/½oz butter2 onions, finely chopped2 garlic cloves, finely chopped1 tsp ground ginger½ tsp ground cinnamon½ tsp ground turmericpinch of saffron500ml/18fl oz chicken stock or water3 large free-range eggs, beaten75g/2½oz ground almonds or pistachios75g/2½oz dried dates, finely chopped1 tbsp orange blossom water1 tsp finely grated orange zest4 tbsp finely chopped fresh parsley30g/1oz butter, melted6 large sheets filo pastry1 egg, beaten, to glazesalt and freshly ground black pepper1 tbsp icing sugar, to garnishpinch of ground cinnamon, to garnish 1 tbsp olive oil 4–6 large chicken thighs (around 750g/1lb 10oz), boneless 10g/½oz butter 2 onions, finely chopped 2 garlic cloves, finely chopped 1 tsp ground ginger ½ tsp ground cinnamon ½ tsp ground turmeric pinch of saffron 500ml/18fl oz chicken stock or water 3 large free-range eggs, beaten 75g/2½oz ground almonds or pistachios 75g/2½oz dried dates, finely chopped 1 tbsp orange blossom water 1 tsp finely grated orange zest 4 tbsp finely chopped fresh parsley 30g/1oz butter, melted 6 large sheets filo pastry 1 egg, beaten, to glaze salt and freshly ground black pepper 1 tbsp icing sugar, to garnish pinch of ground cinnamon, to garnish Method Heat the oil in a large frying pan. Add the chicken and fry, skin side-down for 2 minutes, or until crispy and brown. Turn over and cook for 2 minutes more, then transfer to a plate. Add the butter to the pan and, when it has melted, add the onions and sauté until soft. Add the garlic and spices (no need to soak the saffron) and fry for a couple more minutes. Return the chicken to the pan. pour over the stock and season to taste. Simmer, covered, for 30 minutes, or until the chicken is cooked through and tender. Remove the chicken again and set aside. When it is cool enough to handle, finely chop it. Meanwhile, reduce the cooking liquid by half. Add the eggs to the cooking liquid and cook over a low heat until it resembles loose-textured scrambled eggs. Add the almonds and stir, then stir in the dates, orange blossom water, orange zest, chicken and finally the parsley. Remove from the heat and leave to cool.Preheat the oven to 180C/160C Fan/Gas 4. To assemble the pie, use a 28cm/11in round ovenproof dish – you can use a ceramic quiche or flan dish or a metal tart tin. Brush a sheet of filo with melted butter. Drape it over the dish, gently pushing it into the corners without tearing it. Repeat with another sheet of filo, placing it at right angles to the first. Repeat with a further 2 sheets of filo, placing them on a diagonal angle. Spread the filling over the pastry. Fold over the overhanging filo, in reverse order – the filling should be just about covered by the filo. Cut the remaining 2 sheets of filo to fit the dish. Brush with melted butter, then cover the pie with the pastry, tucking under any corners. Bake for 30 minutes, or until crisp and brown. Leave to cool a little before dusting it with the icing sugar and cinnamon. Heat the oil in a large frying pan. Add the chicken and fry, skin side-down for 2 minutes, or until crispy and brown. Turn over and cook for 2 minutes more, then transfer to a plate. Add the butter to the pan and, when it has melted, add the onions and sauté until soft. Add the garlic and spices (no need to soak the saffron) and fry for a couple more minutes. Heat the oil in a large frying pan. Add the chicken and fry, skin side-down for 2 minutes, or until crispy and brown. Turn over and cook for 2 minutes more, then transfer to a plate. Add the butter to the pan and, when it has melted, add the onions and sauté until soft. Add the garlic and spices (no need to soak the saffron) and fry for a couple more minutes. Return the chicken to the pan. pour over the stock and season to taste. Simmer, covered, for 30 minutes, or until the chicken is cooked through and tender. Return the chicken to the pan. pour over the stock and season to taste. Simmer, covered, for 30 minutes, or until the chicken is cooked through and tender. Remove the chicken again and set aside. When it is cool enough to handle, finely chop it. Meanwhile, reduce the cooking liquid by half. Remove the chicken again and set aside. When it is cool enough to handle, finely chop it. Meanwhile, reduce the cooking liquid by half. Add the eggs to the cooking liquid and cook over a low heat until it resembles loose-textured scrambled eggs. Add the almonds and stir, then stir in the dates, orange blossom water, orange zest, chicken and finally the parsley. Remove from the heat and leave to cool. Add the eggs to the cooking liquid and cook over a low heat until it resembles loose-textured scrambled eggs. Add the almonds and stir, then stir in the dates, orange blossom water, orange zest, chicken and finally the parsley. Remove from the heat and leave to cool. Preheat the oven to 180C/160C Fan/Gas 4. To assemble the pie, use a 28cm/11in round ovenproof dish – you can use a ceramic quiche or flan dish or a metal tart tin. Preheat the oven to 180C/160C Fan/Gas 4. To assemble the pie, use a 28cm/11in round ovenproof dish – you can use a ceramic quiche or flan dish or a metal tart tin. Brush a sheet of filo with melted butter. Drape it over the dish, gently pushing it into the corners without tearing it. Repeat with another sheet of filo, placing it at right angles to the first. Repeat with a further 2 sheets of filo, placing them on a diagonal angle. Brush a sheet of filo with melted butter. Drape it over the dish, gently pushing it into the corners without tearing it. Repeat with another sheet of filo, placing it at right angles to the first. Repeat with a further 2 sheets of filo, placing them on a diagonal angle. Spread the filling over the pastry. Fold over the overhanging filo, in reverse order – the filling should be just about covered by the filo. Cut the remaining 2 sheets of filo to fit the dish. Brush with melted butter, then cover the pie with the pastry, tucking under any corners. Bake for 30 minutes, or until crisp and brown. Leave to cool a little before dusting it with the icing sugar and cinnamon. Spread the filling over the pastry. Fold over the overhanging filo, in reverse order – the filling should be just about covered by the filo. Cut the remaining 2 sheets of filo to fit the dish. Brush with melted butter, then cover the pie with the pastry, tucking under any corners. Bake for 30 minutes, or until crisp and brown. Leave to cool a little before dusting it with the icing sugar and cinnamon."
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} | 7aa2d8c091a5d3b3768157d9c5f2d98f7f070f59f4c5c1bdbc82677d0f3f5aa1 | Chicken leg tagine with prunes, apricots and roasted almonds recipe
An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_tagine_with_65235_16x9.jpg The warm flavours of cinnamon, dried fruits and chicken make this tagine a Moroccan classic. 632 kcal, 50g protein, 46g carbohydrate (of which 44g sugars), 26g fat (of which 4g saturates), 7g fibre and 1.1g salt per portion. 2 medium onions, finely chopped3-4 garlic cloves, finely choppedfew sprigs fresh coriander, finely chopped½ bunch fresh flatleaf parsley, finely chopped4 tbsp olive oil½ lemon, juice onlysalt and freshly ground black pepper2 tsp ground ginger5 tsp cinnamon½ tsp ground turmeric10 chicken legs, skinned, rinsed under cold running water and patted drypinch saffron1 chicken stock cube150g/5½oz dried prunes6 tbsp sugar150g/5½oz dried apricots100g/3½oz almonds, blanched, skinned and toasted 2 medium onions, finely chopped 3-4 garlic cloves, finely chopped few sprigs fresh coriander, finely chopped ½ bunch fresh flatleaf parsley, finely chopped 4 tbsp olive oil ½ lemon, juice only salt and freshly ground black pepper 2 tsp ground ginger 5 tsp cinnamon ½ tsp ground turmeric 10 chicken legs, skinned, rinsed under cold running water and patted dry pinch saffron 1 chicken stock cube 150g/5½oz dried prunes 6 tbsp sugar 150g/5½oz dried apricots 100g/3½oz almonds, blanched, skinned and toasted Method In a large bowl, mix half of the onion, half of the garlic, half of the coriander and half of the parsley. Add 2 tablespoons of the olive oil, the lemon juice, 1 teaspoon of the ginger, 1 teaspoon of cinnamon and the turmeric and season well with salt and freshly ground black pepper. Rub the chicken legs with the mixture to coat.Cover the bowl with cling film and leave to marinade for 2–3 hours, or, for best results, overnight in the fridge. Preheat the oven to 180C/160C Fan/Gas 4.Heat 1 tablespoon of olive oil in a frying pan. Fry the chicken on both sides until slightly brown and set aside. Put the remaining olive oil, onion, garlic and 1 teaspoon of ginger into a tagine or into an ovenproof pot with a lid. Stir the mixture and place the chicken on top. Heat the saffron in a dry pan and sprinkle it over the chicken. Sprinkle some freshly ground black pepper and 2 teaspoon cinnamon over the chicken and add a splash of water. Crumble the stock cube into the water and sprinkle with the remaining fresh parsley and coriander.Bake in the oven with the lid on for about 1 hour, or until tender.In a saucepan, cover the dried prunes with water and bring to the boil. Add half of the sugar and 1 teaspoon of cinnamon. Turn down the heat and let the prunes simmer until caramelised. In another saucepan, cover the apricots with water and bring to the boil. Add the rest of the sugar and the rest of the cinnamon. Turn down the heat and let the apricots simmer until caramelised. Check the tagine regularly, making sure that the sauce doesn’t dry. To serve, garnish the tagine with the caramelised prunes and apricots and the toasted almonds. In a large bowl, mix half of the onion, half of the garlic, half of the coriander and half of the parsley. Add 2 tablespoons of the olive oil, the lemon juice, 1 teaspoon of the ginger, 1 teaspoon of cinnamon and the turmeric and season well with salt and freshly ground black pepper. Rub the chicken legs with the mixture to coat. In a large bowl, mix half of the onion, half of the garlic, half of the coriander and half of the parsley. Add 2 tablespoons of the olive oil, the lemon juice, 1 teaspoon of the ginger, 1 teaspoon of cinnamon and the turmeric and season well with salt and freshly ground black pepper. Rub the chicken legs with the mixture to coat. Cover the bowl with cling film and leave to marinade for 2–3 hours, or, for best results, overnight in the fridge. Cover the bowl with cling film and leave to marinade for 2–3 hours, or, for best results, overnight in the fridge. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat 1 tablespoon of olive oil in a frying pan. Fry the chicken on both sides until slightly brown and set aside. Heat 1 tablespoon of olive oil in a frying pan. Fry the chicken on both sides until slightly brown and set aside. Put the remaining olive oil, onion, garlic and 1 teaspoon of ginger into a tagine or into an ovenproof pot with a lid. Stir the mixture and place the chicken on top. Put the remaining olive oil, onion, garlic and 1 teaspoon of ginger into a tagine or into an ovenproof pot with a lid. Stir the mixture and place the chicken on top. Heat the saffron in a dry pan and sprinkle it over the chicken. Sprinkle some freshly ground black pepper and 2 teaspoon cinnamon over the chicken and add a splash of water. Crumble the stock cube into the water and sprinkle with the remaining fresh parsley and coriander. Heat the saffron in a dry pan and sprinkle it over the chicken. Sprinkle some freshly ground black pepper and 2 teaspoon cinnamon over the chicken and add a splash of water. Crumble the stock cube into the water and sprinkle with the remaining fresh parsley and coriander. Bake in the oven with the lid on for about 1 hour, or until tender. Bake in the oven with the lid on for about 1 hour, or until tender. In a saucepan, cover the dried prunes with water and bring to the boil. Add half of the sugar and 1 teaspoon of cinnamon. Turn down the heat and let the prunes simmer until caramelised. In a saucepan, cover the dried prunes with water and bring to the boil. Add half of the sugar and 1 teaspoon of cinnamon. Turn down the heat and let the prunes simmer until caramelised. In another saucepan, cover the apricots with water and bring to the boil. Add the rest of the sugar and the rest of the cinnamon. Turn down the heat and let the apricots simmer until caramelised. In another saucepan, cover the apricots with water and bring to the boil. Add the rest of the sugar and the rest of the cinnamon. Turn down the heat and let the apricots simmer until caramelised. Check the tagine regularly, making sure that the sauce doesn’t dry. Check the tagine regularly, making sure that the sauce doesn’t dry. To serve, garnish the tagine with the caramelised prunes and apricots and the toasted almonds. To serve, garnish the tagine with the caramelised prunes and apricots and the toasted almonds. | {
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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/chicken_tagine_with_65235_16x9.jpg The warm flavours of cinnamon, dried fruits and chicken make this tagine a Moroccan classic. 632 kcal, 50g protein, 46g carbohydrate (of which 44g sugars), 26g fat (of which 4g saturates), 7g fibre and 1.1g salt per portion. 2 medium onions, finely chopped3-4 garlic cloves, finely choppedfew sprigs fresh coriander, finely chopped½ bunch fresh flatleaf parsley, finely chopped4 tbsp olive oil½ lemon, juice onlysalt and freshly ground black pepper2 tsp ground ginger5 tsp cinnamon½ tsp ground turmeric10 chicken legs, skinned, rinsed under cold running water and patted drypinch saffron1 chicken stock cube150g/5½oz dried prunes6 tbsp sugar150g/5½oz dried apricots100g/3½oz almonds, blanched, skinned and toasted 2 medium onions, finely chopped 3-4 garlic cloves, finely chopped few sprigs fresh coriander, finely chopped ½ bunch fresh flatleaf parsley, finely chopped 4 tbsp olive oil ½ lemon, juice only salt and freshly ground black pepper 2 tsp ground ginger 5 tsp cinnamon ½ tsp ground turmeric 10 chicken legs, skinned, rinsed under cold running water and patted dry pinch saffron 1 chicken stock cube 150g/5½oz dried prunes 6 tbsp sugar 150g/5½oz dried apricots 100g/3½oz almonds, blanched, skinned and toasted Method In a large bowl, mix half of the onion, half of the garlic, half of the coriander and half of the parsley. Add 2 tablespoons of the olive oil, the lemon juice, 1 teaspoon of the ginger, 1 teaspoon of cinnamon and the turmeric and season well with salt and freshly ground black pepper. Rub the chicken legs with the mixture to coat.Cover the bowl with cling film and leave to marinade for 2–3 hours, or, for best results, overnight in the fridge. Preheat the oven to 180C/160C Fan/Gas 4.Heat 1 tablespoon of olive oil in a frying pan. Fry the chicken on both sides until slightly brown and set aside. Put the remaining olive oil, onion, garlic and 1 teaspoon of ginger into a tagine or into an ovenproof pot with a lid. Stir the mixture and place the chicken on top. Heat the saffron in a dry pan and sprinkle it over the chicken. Sprinkle some freshly ground black pepper and 2 teaspoon cinnamon over the chicken and add a splash of water. Crumble the stock cube into the water and sprinkle with the remaining fresh parsley and coriander.Bake in the oven with the lid on for about 1 hour, or until tender.In a saucepan, cover the dried prunes with water and bring to the boil. Add half of the sugar and 1 teaspoon of cinnamon. Turn down the heat and let the prunes simmer until caramelised. In another saucepan, cover the apricots with water and bring to the boil. Add the rest of the sugar and the rest of the cinnamon. Turn down the heat and let the apricots simmer until caramelised. Check the tagine regularly, making sure that the sauce doesn’t dry. To serve, garnish the tagine with the caramelised prunes and apricots and the toasted almonds. In a large bowl, mix half of the onion, half of the garlic, half of the coriander and half of the parsley. Add 2 tablespoons of the olive oil, the lemon juice, 1 teaspoon of the ginger, 1 teaspoon of cinnamon and the turmeric and season well with salt and freshly ground black pepper. Rub the chicken legs with the mixture to coat. In a large bowl, mix half of the onion, half of the garlic, half of the coriander and half of the parsley. Add 2 tablespoons of the olive oil, the lemon juice, 1 teaspoon of the ginger, 1 teaspoon of cinnamon and the turmeric and season well with salt and freshly ground black pepper. Rub the chicken legs with the mixture to coat. Cover the bowl with cling film and leave to marinade for 2–3 hours, or, for best results, overnight in the fridge. Cover the bowl with cling film and leave to marinade for 2–3 hours, or, for best results, overnight in the fridge. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat 1 tablespoon of olive oil in a frying pan. Fry the chicken on both sides until slightly brown and set aside. Heat 1 tablespoon of olive oil in a frying pan. Fry the chicken on both sides until slightly brown and set aside. Put the remaining olive oil, onion, garlic and 1 teaspoon of ginger into a tagine or into an ovenproof pot with a lid. Stir the mixture and place the chicken on top. Put the remaining olive oil, onion, garlic and 1 teaspoon of ginger into a tagine or into an ovenproof pot with a lid. Stir the mixture and place the chicken on top. Heat the saffron in a dry pan and sprinkle it over the chicken. Sprinkle some freshly ground black pepper and 2 teaspoon cinnamon over the chicken and add a splash of water. Crumble the stock cube into the water and sprinkle with the remaining fresh parsley and coriander. Heat the saffron in a dry pan and sprinkle it over the chicken. Sprinkle some freshly ground black pepper and 2 teaspoon cinnamon over the chicken and add a splash of water. Crumble the stock cube into the water and sprinkle with the remaining fresh parsley and coriander. Bake in the oven with the lid on for about 1 hour, or until tender. Bake in the oven with the lid on for about 1 hour, or until tender. In a saucepan, cover the dried prunes with water and bring to the boil. Add half of the sugar and 1 teaspoon of cinnamon. Turn down the heat and let the prunes simmer until caramelised. In a saucepan, cover the dried prunes with water and bring to the boil. Add half of the sugar and 1 teaspoon of cinnamon. Turn down the heat and let the prunes simmer until caramelised. In another saucepan, cover the apricots with water and bring to the boil. Add the rest of the sugar and the rest of the cinnamon. Turn down the heat and let the apricots simmer until caramelised. In another saucepan, cover the apricots with water and bring to the boil. Add the rest of the sugar and the rest of the cinnamon. Turn down the heat and let the apricots simmer until caramelised. Check the tagine regularly, making sure that the sauce doesn’t dry. Check the tagine regularly, making sure that the sauce doesn’t dry. To serve, garnish the tagine with the caramelised prunes and apricots and the toasted almonds. To serve, garnish the tagine with the caramelised prunes and apricots and the toasted almonds."
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} | 9a05476942f2a36854ae40e2d8cf5dbde513e432178321940597469caf07f183 | Chicken biryani recipe
An average of 3.6 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenbiriyani_89035_16x9.jpg A family favourite, this easy chicken biryani is not too spicy and easy to make for a comforting weeknight supper. 200g/7¼oz basmati rice1 tsp salt2 tbsp vegetable oil8 shallots, chopped2 medium onions, chopped4 garlic cloves, finely chopped2 tsp fresh root ginger, grated2 chicken breasts, thinly sliced into strips 1 tsp chilli powder1 tsp ground cumin2 tsp ground coriander½ tsp ground cinnamon½ tsp ground turmericgenerous pinch freshly grated nutmeg¾ cup plain yoghurt2 tsp caster sugar4 or 5 handfuls raisins 200g/7¼oz basmati rice 1 tsp salt 2 tbsp vegetable oil 8 shallots, chopped 2 medium onions, chopped 4 garlic cloves, finely chopped 2 tsp fresh root ginger, grated 2 chicken breasts, thinly sliced into strips 1 tsp chilli powder 1 tsp ground cumin 2 tsp ground coriander ½ tsp ground cinnamon ½ tsp ground turmeric generous pinch freshly grated nutmeg ¾ cup plain yoghurt 2 tsp caster sugar 4 or 5 handfuls raisins Method Wash the rice in several changes of water until the water runs clear, then leave to soak in tepid water with the salt for 30 minutes. Drain the rice and place in a pan with enough cold water to come about 2cm/¾inch above the top of the rice.Bring the water to the boil, then reduce the heat to as low as possible, cover and cook for about ten minutes, or until 'holes' begin to appear on the top of the rice and all the water has been absorbed. Heat the oil in a frying pan, add the shallots, onions, garlic and ginger and fry for a couple of minutes, until golden-brown. Remove a tablespoonful and set aside for garnishing. Add the chicken and stir fry for four minutes.Add the spices and stir for one minute, then stir in the yoghurt and simmer for 1-2 minutes. Add the sugar, raisins and part-cooked rice. Cover the pan with a clean tea towel and cover with a lid (this will hold in all the steam).Place over a very low heat and cook for ten minutes. Remove from the heat and leave to rest for five minutes.Serve large spoonfuls garnished with the reserved shallot and onion mixture. Wash the rice in several changes of water until the water runs clear, then leave to soak in tepid water with the salt for 30 minutes. Wash the rice in several changes of water until the water runs clear, then leave to soak in tepid water with the salt for 30 minutes. Drain the rice and place in a pan with enough cold water to come about 2cm/¾inch above the top of the rice. Drain the rice and place in a pan with enough cold water to come about 2cm/¾inch above the top of the rice. Bring the water to the boil, then reduce the heat to as low as possible, cover and cook for about ten minutes, or until 'holes' begin to appear on the top of the rice and all the water has been absorbed. Bring the water to the boil, then reduce the heat to as low as possible, cover and cook for about ten minutes, or until 'holes' begin to appear on the top of the rice and all the water has been absorbed. Heat the oil in a frying pan, add the shallots, onions, garlic and ginger and fry for a couple of minutes, until golden-brown. Remove a tablespoonful and set aside for garnishing. Heat the oil in a frying pan, add the shallots, onions, garlic and ginger and fry for a couple of minutes, until golden-brown. Remove a tablespoonful and set aside for garnishing. Add the chicken and stir fry for four minutes. Add the chicken and stir fry for four minutes. Add the spices and stir for one minute, then stir in the yoghurt and simmer for 1-2 minutes. Add the sugar, raisins and part-cooked rice. Cover the pan with a clean tea towel and cover with a lid (this will hold in all the steam). Add the spices and stir for one minute, then stir in the yoghurt and simmer for 1-2 minutes. Add the sugar, raisins and part-cooked rice. Cover the pan with a clean tea towel and cover with a lid (this will hold in all the steam). Place over a very low heat and cook for ten minutes. Remove from the heat and leave to rest for five minutes. Place over a very low heat and cook for ten minutes. Remove from the heat and leave to rest for five minutes. Serve large spoonfuls garnished with the reserved shallot and onion mixture. Serve large spoonfuls garnished with the reserved shallot and onion mixture. | {
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"title": "Chicken biryani recipe",
"content": "An average of 3.6 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenbiriyani_89035_16x9.jpg A family favourite, this easy chicken biryani is not too spicy and easy to make for a comforting weeknight supper. 200g/7¼oz basmati rice1 tsp salt2 tbsp vegetable oil8 shallots, chopped2 medium onions, chopped4 garlic cloves, finely chopped2 tsp fresh root ginger, grated2 chicken breasts, thinly sliced into strips 1 tsp chilli powder1 tsp ground cumin2 tsp ground coriander½ tsp ground cinnamon½ tsp ground turmericgenerous pinch freshly grated nutmeg¾ cup plain yoghurt2 tsp caster sugar4 or 5 handfuls raisins 200g/7¼oz basmati rice 1 tsp salt 2 tbsp vegetable oil 8 shallots, chopped 2 medium onions, chopped 4 garlic cloves, finely chopped 2 tsp fresh root ginger, grated 2 chicken breasts, thinly sliced into strips 1 tsp chilli powder 1 tsp ground cumin 2 tsp ground coriander ½ tsp ground cinnamon ½ tsp ground turmeric generous pinch freshly grated nutmeg ¾ cup plain yoghurt 2 tsp caster sugar 4 or 5 handfuls raisins Method Wash the rice in several changes of water until the water runs clear, then leave to soak in tepid water with the salt for 30 minutes. Drain the rice and place in a pan with enough cold water to come about 2cm/¾inch above the top of the rice.Bring the water to the boil, then reduce the heat to as low as possible, cover and cook for about ten minutes, or until 'holes' begin to appear on the top of the rice and all the water has been absorbed. Heat the oil in a frying pan, add the shallots, onions, garlic and ginger and fry for a couple of minutes, until golden-brown. Remove a tablespoonful and set aside for garnishing. Add the chicken and stir fry for four minutes.Add the spices and stir for one minute, then stir in the yoghurt and simmer for 1-2 minutes. Add the sugar, raisins and part-cooked rice. Cover the pan with a clean tea towel and cover with a lid (this will hold in all the steam).Place over a very low heat and cook for ten minutes. Remove from the heat and leave to rest for five minutes.Serve large spoonfuls garnished with the reserved shallot and onion mixture. Wash the rice in several changes of water until the water runs clear, then leave to soak in tepid water with the salt for 30 minutes. Wash the rice in several changes of water until the water runs clear, then leave to soak in tepid water with the salt for 30 minutes. Drain the rice and place in a pan with enough cold water to come about 2cm/¾inch above the top of the rice. Drain the rice and place in a pan with enough cold water to come about 2cm/¾inch above the top of the rice. Bring the water to the boil, then reduce the heat to as low as possible, cover and cook for about ten minutes, or until 'holes' begin to appear on the top of the rice and all the water has been absorbed. Bring the water to the boil, then reduce the heat to as low as possible, cover and cook for about ten minutes, or until 'holes' begin to appear on the top of the rice and all the water has been absorbed. Heat the oil in a frying pan, add the shallots, onions, garlic and ginger and fry for a couple of minutes, until golden-brown. Remove a tablespoonful and set aside for garnishing. Heat the oil in a frying pan, add the shallots, onions, garlic and ginger and fry for a couple of minutes, until golden-brown. Remove a tablespoonful and set aside for garnishing. Add the chicken and stir fry for four minutes. Add the chicken and stir fry for four minutes. Add the spices and stir for one minute, then stir in the yoghurt and simmer for 1-2 minutes. Add the sugar, raisins and part-cooked rice. Cover the pan with a clean tea towel and cover with a lid (this will hold in all the steam). Add the spices and stir for one minute, then stir in the yoghurt and simmer for 1-2 minutes. Add the sugar, raisins and part-cooked rice. Cover the pan with a clean tea towel and cover with a lid (this will hold in all the steam). Place over a very low heat and cook for ten minutes. Remove from the heat and leave to rest for five minutes. Place over a very low heat and cook for ten minutes. Remove from the heat and leave to rest for five minutes. Serve large spoonfuls garnished with the reserved shallot and onion mixture. Serve large spoonfuls garnished with the reserved shallot and onion mixture."
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} | 91ef2b25d52a31e4b3b9af25dd9aea64aa46731bbf086c84a079685132c2abd5 | Smoked mackerel pilau rice recipe
An average of 4.8 out of 5 stars from 129 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_mackerel_pilau_66783_16x9.jpg This is a great one-pan family meal that’s tasty and healthy too. If you like more spice, add some ginger and chilli to the vegetables at the start. You can also add boiled eggs at the end too bulk it out. Each serving provides 430 kcal, 18g protein, 56g carbohydrates (of which 3g sugars), 14g fat (of which 3g saturates), 4g fibre and 1g salt. 1 tsp rapeseed oil1 onion, roughly chopped1 garlic clove, finely chopped1 tbsp medium curry powder250g/9oz basmati rice500ml/18fl oz vegetable or chicken stock200g/7oz smoked mackerel or smoked peppered mackerel, skin removed and flaked into large pieces80g/3oz frozen peas1 lemon, juice only, plus wedges to serve2 tbsp roughly chopped flatleaf parsley (optional)sea salt and freshly ground black pepper 1 tsp rapeseed oil 1 onion, roughly chopped 1 garlic clove, finely chopped 1 tbsp medium curry powder 250g/9oz basmati rice 500ml/18fl oz vegetable or chicken stock 200g/7oz smoked mackerel or smoked peppered mackerel, skin removed and flaked into large pieces 80g/3oz frozen peas 1 lemon, juice only, plus wedges to serve 2 tbsp roughly chopped flatleaf parsley (optional) sea salt and freshly ground black pepper Method Heat a large saucepan until medium hot, add the oil and onion and stir well. Cover with a lid and leave to cook gently for 10 minutes, until softened.Add the garlic and curry powder and stir fry for 1 minute. Add the rice and stir, then add the stock. Stir well and cover with a lid.Bring to the boil, then turn the heat down and simmer gently with the lid on for about 15 minutes, checking that it doesn’t dry out. When the rice has absorbed all the stock it should be tender. If not, add a splash of boiling water then cook for a further 5 minutes and check again.Stir in the flaked mackerel, peas, lemon juice and parsley and mix carefully, as you don’t want the mackerel to break up too much. Season to taste with salt and pepper and cook for 1 more minute to make sure it’s hot through, then serve. Heat a large saucepan until medium hot, add the oil and onion and stir well. Cover with a lid and leave to cook gently for 10 minutes, until softened. Heat a large saucepan until medium hot, add the oil and onion and stir well. Cover with a lid and leave to cook gently for 10 minutes, until softened. Add the garlic and curry powder and stir fry for 1 minute. Add the rice and stir, then add the stock. Stir well and cover with a lid. Add the garlic and curry powder and stir fry for 1 minute. Add the rice and stir, then add the stock. Stir well and cover with a lid. Bring to the boil, then turn the heat down and simmer gently with the lid on for about 15 minutes, checking that it doesn’t dry out. When the rice has absorbed all the stock it should be tender. If not, add a splash of boiling water then cook for a further 5 minutes and check again. Bring to the boil, then turn the heat down and simmer gently with the lid on for about 15 minutes, checking that it doesn’t dry out. When the rice has absorbed all the stock it should be tender. If not, add a splash of boiling water then cook for a further 5 minutes and check again. Stir in the flaked mackerel, peas, lemon juice and parsley and mix carefully, as you don’t want the mackerel to break up too much. Season to taste with salt and pepper and cook for 1 more minute to make sure it’s hot through, then serve. Stir in the flaked mackerel, peas, lemon juice and parsley and mix carefully, as you don’t want the mackerel to break up too much. Season to taste with salt and pepper and cook for 1 more minute to make sure it’s hot through, then serve. | {
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"title": "Smoked mackerel pilau rice recipe",
"content": "An average of 4.8 out of 5 stars from 129 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_mackerel_pilau_66783_16x9.jpg This is a great one-pan family meal that’s tasty and healthy too. If you like more spice, add some ginger and chilli to the vegetables at the start. You can also add boiled eggs at the end too bulk it out. Each serving provides 430 kcal, 18g protein, 56g carbohydrates (of which 3g sugars), 14g fat (of which 3g saturates), 4g fibre and 1g salt. 1 tsp rapeseed oil1 onion, roughly chopped1 garlic clove, finely chopped1 tbsp medium curry powder250g/9oz basmati rice500ml/18fl oz vegetable or chicken stock200g/7oz smoked mackerel or smoked peppered mackerel, skin removed and flaked into large pieces80g/3oz frozen peas1 lemon, juice only, plus wedges to serve2 tbsp roughly chopped flatleaf parsley (optional)sea salt and freshly ground black pepper 1 tsp rapeseed oil 1 onion, roughly chopped 1 garlic clove, finely chopped 1 tbsp medium curry powder 250g/9oz basmati rice 500ml/18fl oz vegetable or chicken stock 200g/7oz smoked mackerel or smoked peppered mackerel, skin removed and flaked into large pieces 80g/3oz frozen peas 1 lemon, juice only, plus wedges to serve 2 tbsp roughly chopped flatleaf parsley (optional) sea salt and freshly ground black pepper Method Heat a large saucepan until medium hot, add the oil and onion and stir well. Cover with a lid and leave to cook gently for 10 minutes, until softened.Add the garlic and curry powder and stir fry for 1 minute. Add the rice and stir, then add the stock. Stir well and cover with a lid.Bring to the boil, then turn the heat down and simmer gently with the lid on for about 15 minutes, checking that it doesn’t dry out. When the rice has absorbed all the stock it should be tender. If not, add a splash of boiling water then cook for a further 5 minutes and check again.Stir in the flaked mackerel, peas, lemon juice and parsley and mix carefully, as you don’t want the mackerel to break up too much. Season to taste with salt and pepper and cook for 1 more minute to make sure it’s hot through, then serve. Heat a large saucepan until medium hot, add the oil and onion and stir well. Cover with a lid and leave to cook gently for 10 minutes, until softened. Heat a large saucepan until medium hot, add the oil and onion and stir well. Cover with a lid and leave to cook gently for 10 minutes, until softened. Add the garlic and curry powder and stir fry for 1 minute. Add the rice and stir, then add the stock. Stir well and cover with a lid. Add the garlic and curry powder and stir fry for 1 minute. Add the rice and stir, then add the stock. Stir well and cover with a lid. Bring to the boil, then turn the heat down and simmer gently with the lid on for about 15 minutes, checking that it doesn’t dry out. When the rice has absorbed all the stock it should be tender. If not, add a splash of boiling water then cook for a further 5 minutes and check again. Bring to the boil, then turn the heat down and simmer gently with the lid on for about 15 minutes, checking that it doesn’t dry out. When the rice has absorbed all the stock it should be tender. If not, add a splash of boiling water then cook for a further 5 minutes and check again. Stir in the flaked mackerel, peas, lemon juice and parsley and mix carefully, as you don’t want the mackerel to break up too much. Season to taste with salt and pepper and cook for 1 more minute to make sure it’s hot through, then serve. Stir in the flaked mackerel, peas, lemon juice and parsley and mix carefully, as you don’t want the mackerel to break up too much. Season to taste with salt and pepper and cook for 1 more minute to make sure it’s hot through, then serve."
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} | 56b67b69d35dcb302fc546b82c4310cf17c93670ae86fd063ce0d58470f9e79b | Mixed vegetable and almond biryani recipe
An average of 2.3 out of 5 stars from 119 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/1_mixed_vegetable_and_84703_16x9.jpg This gently spiced biryani costs just £1 per portion. It makes use of that packet of chopped mixed veg languishing at the bottom of your freezer. Enjoy it by itself with a dollop of yogurt and mango chutney, or as part of a feast – it's particularly delicious with aloo gosht. Each serving provides 429 kcal, 10.5g protein, 70g carbohydrate (of which 5.5g sugars), 11.5g fat (of which 1g saturates), 2g fibre and 2.9g salt. 1 tbsp vegetable oil1 large onion, thinly sliced1 tsp sea salt2 large garlic cloves, finely chopped1 tsp ground cumin1 tbsp ground coriander1 tbsp garam masala3 green cardamom pods, lightly crushed1 vegetable stock cube300g/10½oz mixed frozen chopped vegetables300g/10½oz basmati rice50g/1¾oz flaked almondslarge handful fresh coriander, chopped½ lemon, juice only 1 tbsp vegetable oil 1 large onion, thinly sliced 1 tsp sea salt 2 large garlic cloves, finely chopped 1 tsp ground cumin 1 tbsp ground coriander 1 tbsp garam masala 3 green cardamom pods, lightly crushed 1 vegetable stock cube 300g/10½oz mixed frozen chopped vegetables 300g/10½oz basmati rice 50g/1¾oz flaked almonds large handful fresh coriander, chopped ½ lemon, juice only Method Heat the oil over a medium heat in a large, heavy bottomed, lidded saucepan. Fry the onions with the salt for 10 minutes, or until soft and just starting to brown. Add the garlic and fry for 1 minute, until aromatic. Add the cumin, ground coriander, garam masala and cardamom pods. Fry again for another minute and crumble in the stock cube.Add the vegetables and rice, and stir until everything is well coated in the onion spice mixture.Add 600ml/1 pint of water and turn up the heat to bring the rice to the boil. Put on the lid and reduce the heat as low as it will go, then allow to steam for 15 minutes. Remove the pan from the heat, and allow the rice to rest, lid on, for a further 10 minutes.Meanwhile, toast the almonds over a medium heat in a small frying pan until golden.Remove the lid from the rice, and pick out the cardamom husks that should have worked their way to the top. Fluff up the rice with a fork, and stir in the flaked almonds, chopped coriander and the lemon juice before serving. Heat the oil over a medium heat in a large, heavy bottomed, lidded saucepan. Fry the onions with the salt for 10 minutes, or until soft and just starting to brown. Heat the oil over a medium heat in a large, heavy bottomed, lidded saucepan. Fry the onions with the salt for 10 minutes, or until soft and just starting to brown. Add the garlic and fry for 1 minute, until aromatic. Add the cumin, ground coriander, garam masala and cardamom pods. Fry again for another minute and crumble in the stock cube. Add the garlic and fry for 1 minute, until aromatic. Add the cumin, ground coriander, garam masala and cardamom pods. Fry again for another minute and crumble in the stock cube. Add the vegetables and rice, and stir until everything is well coated in the onion spice mixture. Add the vegetables and rice, and stir until everything is well coated in the onion spice mixture. Add 600ml/1 pint of water and turn up the heat to bring the rice to the boil. Put on the lid and reduce the heat as low as it will go, then allow to steam for 15 minutes. Add 600ml/1 pint of water and turn up the heat to bring the rice to the boil. Put on the lid and reduce the heat as low as it will go, then allow to steam for 15 minutes. Remove the pan from the heat, and allow the rice to rest, lid on, for a further 10 minutes. Remove the pan from the heat, and allow the rice to rest, lid on, for a further 10 minutes. Meanwhile, toast the almonds over a medium heat in a small frying pan until golden. Meanwhile, toast the almonds over a medium heat in a small frying pan until golden. Remove the lid from the rice, and pick out the cardamom husks that should have worked their way to the top. Fluff up the rice with a fork, and stir in the flaked almonds, chopped coriander and the lemon juice before serving. Remove the lid from the rice, and pick out the cardamom husks that should have worked their way to the top. Fluff up the rice with a fork, and stir in the flaked almonds, chopped coriander and the lemon juice before serving. Recipe tips Making the perfect biryani is dependent on a number of factors, especially how much control you have over your heat source (if you are cooking on a gas or electric hob, for example), how heavy the bottom of your pan is and how tight a fit the lid is. If your biryani is slightly undercooked, return it to the heat with a splash more water until it is all absorbed. If it is slightly sticky, reduce the quantity of water by 25ml/1fl oz next time you make it. | {
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"title": "Mixed vegetable and almond biryani recipe",
"content": "An average of 2.3 out of 5 stars from 119 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/1_mixed_vegetable_and_84703_16x9.jpg This gently spiced biryani costs just £1 per portion. It makes use of that packet of chopped mixed veg languishing at the bottom of your freezer. Enjoy it by itself with a dollop of yogurt and mango chutney, or as part of a feast – it's particularly delicious with aloo gosht. Each serving provides 429 kcal, 10.5g protein, 70g carbohydrate (of which 5.5g sugars), 11.5g fat (of which 1g saturates), 2g fibre and 2.9g salt. 1 tbsp vegetable oil1 large onion, thinly sliced1 tsp sea salt2 large garlic cloves, finely chopped1 tsp ground cumin1 tbsp ground coriander1 tbsp garam masala3 green cardamom pods, lightly crushed1 vegetable stock cube300g/10½oz mixed frozen chopped vegetables300g/10½oz basmati rice50g/1¾oz flaked almondslarge handful fresh coriander, chopped½ lemon, juice only 1 tbsp vegetable oil 1 large onion, thinly sliced 1 tsp sea salt 2 large garlic cloves, finely chopped 1 tsp ground cumin 1 tbsp ground coriander 1 tbsp garam masala 3 green cardamom pods, lightly crushed 1 vegetable stock cube 300g/10½oz mixed frozen chopped vegetables 300g/10½oz basmati rice 50g/1¾oz flaked almonds large handful fresh coriander, chopped ½ lemon, juice only Method Heat the oil over a medium heat in a large, heavy bottomed, lidded saucepan. Fry the onions with the salt for 10 minutes, or until soft and just starting to brown. Add the garlic and fry for 1 minute, until aromatic. Add the cumin, ground coriander, garam masala and cardamom pods. Fry again for another minute and crumble in the stock cube.Add the vegetables and rice, and stir until everything is well coated in the onion spice mixture.Add 600ml/1 pint of water and turn up the heat to bring the rice to the boil. Put on the lid and reduce the heat as low as it will go, then allow to steam for 15 minutes. Remove the pan from the heat, and allow the rice to rest, lid on, for a further 10 minutes.Meanwhile, toast the almonds over a medium heat in a small frying pan until golden.Remove the lid from the rice, and pick out the cardamom husks that should have worked their way to the top. Fluff up the rice with a fork, and stir in the flaked almonds, chopped coriander and the lemon juice before serving. Heat the oil over a medium heat in a large, heavy bottomed, lidded saucepan. Fry the onions with the salt for 10 minutes, or until soft and just starting to brown. Heat the oil over a medium heat in a large, heavy bottomed, lidded saucepan. Fry the onions with the salt for 10 minutes, or until soft and just starting to brown. Add the garlic and fry for 1 minute, until aromatic. Add the cumin, ground coriander, garam masala and cardamom pods. Fry again for another minute and crumble in the stock cube. Add the garlic and fry for 1 minute, until aromatic. Add the cumin, ground coriander, garam masala and cardamom pods. Fry again for another minute and crumble in the stock cube. Add the vegetables and rice, and stir until everything is well coated in the onion spice mixture. Add the vegetables and rice, and stir until everything is well coated in the onion spice mixture. Add 600ml/1 pint of water and turn up the heat to bring the rice to the boil. Put on the lid and reduce the heat as low as it will go, then allow to steam for 15 minutes. Add 600ml/1 pint of water and turn up the heat to bring the rice to the boil. Put on the lid and reduce the heat as low as it will go, then allow to steam for 15 minutes. Remove the pan from the heat, and allow the rice to rest, lid on, for a further 10 minutes. Remove the pan from the heat, and allow the rice to rest, lid on, for a further 10 minutes. Meanwhile, toast the almonds over a medium heat in a small frying pan until golden. Meanwhile, toast the almonds over a medium heat in a small frying pan until golden. Remove the lid from the rice, and pick out the cardamom husks that should have worked their way to the top. Fluff up the rice with a fork, and stir in the flaked almonds, chopped coriander and the lemon juice before serving. Remove the lid from the rice, and pick out the cardamom husks that should have worked their way to the top. Fluff up the rice with a fork, and stir in the flaked almonds, chopped coriander and the lemon juice before serving. Recipe tips Making the perfect biryani is dependent on a number of factors, especially how much control you have over your heat source (if you are cooking on a gas or electric hob, for example), how heavy the bottom of your pan is and how tight a fit the lid is. If your biryani is slightly undercooked, return it to the heat with a splash more water until it is all absorbed. If it is slightly sticky, reduce the quantity of water by 25ml/1fl oz next time you make it."
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} | 8392de8aec654335bfb52c29fe1a8a9d0e13c496e449191ad73d50ce967eb41d | Mississippi mud pie recipe
An average of 4.4 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mississippimudpie_93659_16x9.jpg From the bourbon biscuit base to the fudge topping. This recipe for Mississippi mud pie is a chocolate-lovers delight. 300g/10½oz bourbon biscuits, crushed75g/2½oz butter, melted 300g/10½oz bourbon biscuits, crushed 75g/2½oz butter, melted 85g/3oz dark chocolate, minimum 70 per cent cocoa solids85g/3oz butter2 free-range eggs85g/3oz muscovado sugar100ml/3½oz double cream 85g/3oz dark chocolate, minimum 70 per cent cocoa solids 85g/3oz butter 2 free-range eggs 85g/3oz muscovado sugar 100ml/3½oz double cream 150g/5½oz dark chocolate, minimum 70 per cent cocoa solids150ml/5½fl oz double cream, plus extra to serve3 tbsp golden syrup175g/6oz icing sugar, sieved 150g/5½oz dark chocolate, minimum 70 per cent cocoa solids 150ml/5½fl oz double cream, plus extra to serve 3 tbsp golden syrup 175g/6oz icing sugar, sieved Method Preheat the oven to 180C/365F/Gas 4.Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm/9in springfrom tin. Chill in the fridge for 10 minutes.For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water). Meanwhile, whisk the eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Fold in the cream and melted chocolate mixture. Pour into the chilled springform tin and bake in the oven for 40-50 minutes, or until just set. Remove from the oven and set aside to cool completely.Meanwhile, for the fudge sauce, heat all of the fudge sauce ingredients in a saucepan, stirring regularly, over a medium heat until the mixture is smooth and glossy. Set aside to cool for 5 minutes.Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with double cream. Preheat the oven to 180C/365F/Gas 4. Preheat the oven to 180C/365F/Gas 4. Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm/9in springfrom tin. Chill in the fridge for 10 minutes. Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm/9in springfrom tin. Chill in the fridge for 10 minutes. For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water). For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water). Meanwhile, whisk the eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Fold in the cream and melted chocolate mixture. Pour into the chilled springform tin and bake in the oven for 40-50 minutes, or until just set. Remove from the oven and set aside to cool completely. Meanwhile, whisk the eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Fold in the cream and melted chocolate mixture. Pour into the chilled springform tin and bake in the oven for 40-50 minutes, or until just set. Remove from the oven and set aside to cool completely. Meanwhile, for the fudge sauce, heat all of the fudge sauce ingredients in a saucepan, stirring regularly, over a medium heat until the mixture is smooth and glossy. Set aside to cool for 5 minutes. Meanwhile, for the fudge sauce, heat all of the fudge sauce ingredients in a saucepan, stirring regularly, over a medium heat until the mixture is smooth and glossy. Set aside to cool for 5 minutes. Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with double cream. Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with double cream. | {
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"title": "Mississippi mud pie recipe",
"content": "An average of 4.4 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mississippimudpie_93659_16x9.jpg From the bourbon biscuit base to the fudge topping. This recipe for Mississippi mud pie is a chocolate-lovers delight. 300g/10½oz bourbon biscuits, crushed75g/2½oz butter, melted 300g/10½oz bourbon biscuits, crushed 75g/2½oz butter, melted 85g/3oz dark chocolate, minimum 70 per cent cocoa solids85g/3oz butter2 free-range eggs85g/3oz muscovado sugar100ml/3½oz double cream 85g/3oz dark chocolate, minimum 70 per cent cocoa solids 85g/3oz butter 2 free-range eggs 85g/3oz muscovado sugar 100ml/3½oz double cream 150g/5½oz dark chocolate, minimum 70 per cent cocoa solids150ml/5½fl oz double cream, plus extra to serve3 tbsp golden syrup175g/6oz icing sugar, sieved 150g/5½oz dark chocolate, minimum 70 per cent cocoa solids 150ml/5½fl oz double cream, plus extra to serve 3 tbsp golden syrup 175g/6oz icing sugar, sieved Method Preheat the oven to 180C/365F/Gas 4.Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm/9in springfrom tin. Chill in the fridge for 10 minutes.For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water). Meanwhile, whisk the eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Fold in the cream and melted chocolate mixture. Pour into the chilled springform tin and bake in the oven for 40-50 minutes, or until just set. Remove from the oven and set aside to cool completely.Meanwhile, for the fudge sauce, heat all of the fudge sauce ingredients in a saucepan, stirring regularly, over a medium heat until the mixture is smooth and glossy. Set aside to cool for 5 minutes.Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with double cream. Preheat the oven to 180C/365F/Gas 4. Preheat the oven to 180C/365F/Gas 4. Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm/9in springfrom tin. Chill in the fridge for 10 minutes. Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm/9in springfrom tin. Chill in the fridge for 10 minutes. For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water). For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water). Meanwhile, whisk the eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Fold in the cream and melted chocolate mixture. Pour into the chilled springform tin and bake in the oven for 40-50 minutes, or until just set. Remove from the oven and set aside to cool completely. Meanwhile, whisk the eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Fold in the cream and melted chocolate mixture. Pour into the chilled springform tin and bake in the oven for 40-50 minutes, or until just set. Remove from the oven and set aside to cool completely. Meanwhile, for the fudge sauce, heat all of the fudge sauce ingredients in a saucepan, stirring regularly, over a medium heat until the mixture is smooth and glossy. Set aside to cool for 5 minutes. Meanwhile, for the fudge sauce, heat all of the fudge sauce ingredients in a saucepan, stirring regularly, over a medium heat until the mixture is smooth and glossy. Set aside to cool for 5 minutes. Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with double cream. Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with double cream."
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} | d68840d2362233d745bf903443332345e1710cf3009595f4692c87c49624f773 | One-pan pilaf with squash, apricots and almonds recipe
An average of 4.3 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one-pan_pilaf_with_31719_16x9.jpg Perfect rice, every time – I love the simplicity of this dish. The fragrance of orange and spices is out of this world! To make it vegan, use dairy-free spread instead of the butter. Each serving provides 526 kcal, 15g protein, 65g carbohydrates (of which 18g sugars), 21g fat (of which 5g saturates), 8.5g fibre and 0.7g salt. 200g/7oz basmati rice, rinsed400ml/14fl oz boiling vegetable stock600g/1lb 5oz butternut squash, peeled and cut into 15mm/⅝in cubes2 leeks, thinly sliced75g/2¾oz dried apricots, halved2 cinnamon sticks, bashed4 cardamom pods, bashed4 cloves1 bay leaf1cm/½in piece fresh turmeric, peeled and thinly sliced, or ½ tsp ground turmeric2.5cm/1in piece fresh root ginger, peeled and thinly sliced1 heaped tbsp butter1 clementine, sliced 200g/7oz basmati rice, rinsed 400ml/14fl oz boiling vegetable stock 600g/1lb 5oz butternut squash, peeled and cut into 15mm/⅝in cubes 2 leeks, thinly sliced 75g/2¾oz dried apricots, halved 2 cinnamon sticks, bashed 4 cardamom pods, bashed 4 cloves 1 bay leaf 1cm/½in piece fresh turmeric, peeled and thinly sliced, or ½ tsp ground turmeric 2.5cm/1in piece fresh root ginger, peeled and thinly sliced 1 heaped tbsp butter 1 clementine, sliced 100g/3½oz whole blanched almonds1 tbsp buttersalt 100g/3½oz whole blanched almonds 1 tbsp butter salt Method Preheat the oven to 230C/210C Fan/Gas 8. Put the rice, stock, squash, leeks, apricots, dried spices, turmeric, ginger and butter into a large lidded casserole dish or a roasting tin. Arrange the clementine slices over the top, then cover with the lid, or cover the tin very tightly with foil, and bake for 30 minutes.Remove the dish or tin from the oven and keep it covered to steam for 10 minutes. Meanwhile, turn the oven down to 180C/160C Fan/Gas 4. Spread the almonds on a baking sheet, add the butter and a pinch of salt, and roast for 8–10 minutes, or until golden brown. Serve the rice hot, scattered with the almonds. Preheat the oven to 230C/210C Fan/Gas 8. Put the rice, stock, squash, leeks, apricots, dried spices, turmeric, ginger and butter into a large lidded casserole dish or a roasting tin. Arrange the clementine slices over the top, then cover with the lid, or cover the tin very tightly with foil, and bake for 30 minutes. Preheat the oven to 230C/210C Fan/Gas 8. Put the rice, stock, squash, leeks, apricots, dried spices, turmeric, ginger and butter into a large lidded casserole dish or a roasting tin. Arrange the clementine slices over the top, then cover with the lid, or cover the tin very tightly with foil, and bake for 30 minutes. Remove the dish or tin from the oven and keep it covered to steam for 10 minutes. Remove the dish or tin from the oven and keep it covered to steam for 10 minutes. Meanwhile, turn the oven down to 180C/160C Fan/Gas 4. Spread the almonds on a baking sheet, add the butter and a pinch of salt, and roast for 8–10 minutes, or until golden brown. Meanwhile, turn the oven down to 180C/160C Fan/Gas 4. Spread the almonds on a baking sheet, add the butter and a pinch of salt, and roast for 8–10 minutes, or until golden brown. Serve the rice hot, scattered with the almonds. Serve the rice hot, scattered with the almonds. Recipe tips Feel free to substitute other vegetables, and if you can’t get dried apricots, any dried fruit will work – raisins, prunes, sultanas or dates. | {
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"title": "One-pan pilaf with squash, apricots and almonds recipe",
"content": "An average of 4.3 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one-pan_pilaf_with_31719_16x9.jpg Perfect rice, every time – I love the simplicity of this dish. The fragrance of orange and spices is out of this world! To make it vegan, use dairy-free spread instead of the butter. Each serving provides 526 kcal, 15g protein, 65g carbohydrates (of which 18g sugars), 21g fat (of which 5g saturates), 8.5g fibre and 0.7g salt. 200g/7oz basmati rice, rinsed400ml/14fl oz boiling vegetable stock600g/1lb 5oz butternut squash, peeled and cut into 15mm/⅝in cubes2 leeks, thinly sliced75g/2¾oz dried apricots, halved2 cinnamon sticks, bashed4 cardamom pods, bashed4 cloves1 bay leaf1cm/½in piece fresh turmeric, peeled and thinly sliced, or ½ tsp ground turmeric2.5cm/1in piece fresh root ginger, peeled and thinly sliced1 heaped tbsp butter1 clementine, sliced 200g/7oz basmati rice, rinsed 400ml/14fl oz boiling vegetable stock 600g/1lb 5oz butternut squash, peeled and cut into 15mm/⅝in cubes 2 leeks, thinly sliced 75g/2¾oz dried apricots, halved 2 cinnamon sticks, bashed 4 cardamom pods, bashed 4 cloves 1 bay leaf 1cm/½in piece fresh turmeric, peeled and thinly sliced, or ½ tsp ground turmeric 2.5cm/1in piece fresh root ginger, peeled and thinly sliced 1 heaped tbsp butter 1 clementine, sliced 100g/3½oz whole blanched almonds1 tbsp buttersalt 100g/3½oz whole blanched almonds 1 tbsp butter salt Method Preheat the oven to 230C/210C Fan/Gas 8. Put the rice, stock, squash, leeks, apricots, dried spices, turmeric, ginger and butter into a large lidded casserole dish or a roasting tin. Arrange the clementine slices over the top, then cover with the lid, or cover the tin very tightly with foil, and bake for 30 minutes.Remove the dish or tin from the oven and keep it covered to steam for 10 minutes. Meanwhile, turn the oven down to 180C/160C Fan/Gas 4. Spread the almonds on a baking sheet, add the butter and a pinch of salt, and roast for 8–10 minutes, or until golden brown. Serve the rice hot, scattered with the almonds. Preheat the oven to 230C/210C Fan/Gas 8. Put the rice, stock, squash, leeks, apricots, dried spices, turmeric, ginger and butter into a large lidded casserole dish or a roasting tin. Arrange the clementine slices over the top, then cover with the lid, or cover the tin very tightly with foil, and bake for 30 minutes. Preheat the oven to 230C/210C Fan/Gas 8. Put the rice, stock, squash, leeks, apricots, dried spices, turmeric, ginger and butter into a large lidded casserole dish or a roasting tin. Arrange the clementine slices over the top, then cover with the lid, or cover the tin very tightly with foil, and bake for 30 minutes. Remove the dish or tin from the oven and keep it covered to steam for 10 minutes. Remove the dish or tin from the oven and keep it covered to steam for 10 minutes. Meanwhile, turn the oven down to 180C/160C Fan/Gas 4. Spread the almonds on a baking sheet, add the butter and a pinch of salt, and roast for 8–10 minutes, or until golden brown. Meanwhile, turn the oven down to 180C/160C Fan/Gas 4. Spread the almonds on a baking sheet, add the butter and a pinch of salt, and roast for 8–10 minutes, or until golden brown. Serve the rice hot, scattered with the almonds. Serve the rice hot, scattered with the almonds. Recipe tips Feel free to substitute other vegetables, and if you can’t get dried apricots, any dried fruit will work – raisins, prunes, sultanas or dates."
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} | 5b7dfc424f3259bbd39b1cbba699be3419725f2b54b5776455286efe2f5a596a | Key lime pie recipe
An average of 3.1 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/keylimepie_93185_16x9.jpg This classic American dessert is sure to impress, perfect when you want something different for a dinner party! 175g/6oz digestive biscuits80g/3oz butter50g/2oz caster sugar 175g/6oz digestive biscuits 80g/3oz butter 50g/2oz caster sugar 3 large free-range eggs, separated2 limes, finely grated zest125ml/4½fl oz lime juice210ml/7½fl oz condensed milk 80g/3oz caster sugar½ tsp vanilla extractpinch salt½ tsp cream of tartar 3 large free-range eggs, separated 2 limes, finely grated zest 125ml/4½fl oz lime juice 210ml/7½fl oz condensed milk 80g/3oz caster sugar ½ tsp vanilla extract pinch salt ½ tsp cream of tartar handful fresh blueberrieswhipped cream handful fresh blueberries whipped cream Method Preheat the oven to 180C/350F/Gas 4.For the pastry base, finely crush the biscuits by placing into a plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl. Melt the butter in a saucepan, then pour over the biscuit crumbs. Add the sugar, then mix well to combine. Evenly spread the biscuit mixture in a 23cm/9in pie case, making sure to cover the sides of the tin as well. Level off any excess biscuit mixture. For the filling, whisk the egg yolks in a bowl until pale and fluffy. In a separate bowl, whisk together the lime zest, lime juice and condensed milk until smooth and creamy, then mix into the egg yolk mixture. Pour the mixture into the pie case. In a clean bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Gradually fold in the sugar, vanilla extract, salt and cream of tartar, then whisk again until stiff peaks form. Spoon the meringue mixture over the filling in the pie case, using a fork to form the meringue into peaks. Bake the pie in the oven for 15-20 minutes, or until the meringue is golden-brown. Remove from the oven and allow to cool. Place into the fridge to chill completely before serving. To serve, cut slices of the key lime pie and serve with a scattering of blueberries and a few spoonfuls of whipped cream. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the pastry base, finely crush the biscuits by placing into a plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl. For the pastry base, finely crush the biscuits by placing into a plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl. Melt the butter in a saucepan, then pour over the biscuit crumbs. Add the sugar, then mix well to combine. Evenly spread the biscuit mixture in a 23cm/9in pie case, making sure to cover the sides of the tin as well. Level off any excess biscuit mixture. Melt the butter in a saucepan, then pour over the biscuit crumbs. Add the sugar, then mix well to combine. Evenly spread the biscuit mixture in a 23cm/9in pie case, making sure to cover the sides of the tin as well. Level off any excess biscuit mixture. For the filling, whisk the egg yolks in a bowl until pale and fluffy. In a separate bowl, whisk together the lime zest, lime juice and condensed milk until smooth and creamy, then mix into the egg yolk mixture. Pour the mixture into the pie case. For the filling, whisk the egg yolks in a bowl until pale and fluffy. In a separate bowl, whisk together the lime zest, lime juice and condensed milk until smooth and creamy, then mix into the egg yolk mixture. Pour the mixture into the pie case. In a clean bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Gradually fold in the sugar, vanilla extract, salt and cream of tartar, then whisk again until stiff peaks form. Spoon the meringue mixture over the filling in the pie case, using a fork to form the meringue into peaks. In a clean bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Gradually fold in the sugar, vanilla extract, salt and cream of tartar, then whisk again until stiff peaks form. Spoon the meringue mixture over the filling in the pie case, using a fork to form the meringue into peaks. Bake the pie in the oven for 15-20 minutes, or until the meringue is golden-brown. Remove from the oven and allow to cool. Place into the fridge to chill completely before serving. Bake the pie in the oven for 15-20 minutes, or until the meringue is golden-brown. Remove from the oven and allow to cool. Place into the fridge to chill completely before serving. To serve, cut slices of the key lime pie and serve with a scattering of blueberries and a few spoonfuls of whipped cream. To serve, cut slices of the key lime pie and serve with a scattering of blueberries and a few spoonfuls of whipped cream. Recipe tips You can make this zesty pie in advance and keep it in the fridge until ready to serve. | {
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"content": "An average of 3.1 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/keylimepie_93185_16x9.jpg This classic American dessert is sure to impress, perfect when you want something different for a dinner party! 175g/6oz digestive biscuits80g/3oz butter50g/2oz caster sugar 175g/6oz digestive biscuits 80g/3oz butter 50g/2oz caster sugar 3 large free-range eggs, separated2 limes, finely grated zest125ml/4½fl oz lime juice210ml/7½fl oz condensed milk 80g/3oz caster sugar½ tsp vanilla extractpinch salt½ tsp cream of tartar 3 large free-range eggs, separated 2 limes, finely grated zest 125ml/4½fl oz lime juice 210ml/7½fl oz condensed milk 80g/3oz caster sugar ½ tsp vanilla extract pinch salt ½ tsp cream of tartar handful fresh blueberrieswhipped cream handful fresh blueberries whipped cream Method Preheat the oven to 180C/350F/Gas 4.For the pastry base, finely crush the biscuits by placing into a plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl. Melt the butter in a saucepan, then pour over the biscuit crumbs. Add the sugar, then mix well to combine. Evenly spread the biscuit mixture in a 23cm/9in pie case, making sure to cover the sides of the tin as well. Level off any excess biscuit mixture. For the filling, whisk the egg yolks in a bowl until pale and fluffy. In a separate bowl, whisk together the lime zest, lime juice and condensed milk until smooth and creamy, then mix into the egg yolk mixture. Pour the mixture into the pie case. In a clean bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Gradually fold in the sugar, vanilla extract, salt and cream of tartar, then whisk again until stiff peaks form. Spoon the meringue mixture over the filling in the pie case, using a fork to form the meringue into peaks. Bake the pie in the oven for 15-20 minutes, or until the meringue is golden-brown. Remove from the oven and allow to cool. Place into the fridge to chill completely before serving. To serve, cut slices of the key lime pie and serve with a scattering of blueberries and a few spoonfuls of whipped cream. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the pastry base, finely crush the biscuits by placing into a plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl. For the pastry base, finely crush the biscuits by placing into a plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl. Melt the butter in a saucepan, then pour over the biscuit crumbs. Add the sugar, then mix well to combine. Evenly spread the biscuit mixture in a 23cm/9in pie case, making sure to cover the sides of the tin as well. Level off any excess biscuit mixture. Melt the butter in a saucepan, then pour over the biscuit crumbs. Add the sugar, then mix well to combine. Evenly spread the biscuit mixture in a 23cm/9in pie case, making sure to cover the sides of the tin as well. Level off any excess biscuit mixture. For the filling, whisk the egg yolks in a bowl until pale and fluffy. In a separate bowl, whisk together the lime zest, lime juice and condensed milk until smooth and creamy, then mix into the egg yolk mixture. Pour the mixture into the pie case. For the filling, whisk the egg yolks in a bowl until pale and fluffy. In a separate bowl, whisk together the lime zest, lime juice and condensed milk until smooth and creamy, then mix into the egg yolk mixture. Pour the mixture into the pie case. In a clean bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Gradually fold in the sugar, vanilla extract, salt and cream of tartar, then whisk again until stiff peaks form. Spoon the meringue mixture over the filling in the pie case, using a fork to form the meringue into peaks. In a clean bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Gradually fold in the sugar, vanilla extract, salt and cream of tartar, then whisk again until stiff peaks form. Spoon the meringue mixture over the filling in the pie case, using a fork to form the meringue into peaks. Bake the pie in the oven for 15-20 minutes, or until the meringue is golden-brown. Remove from the oven and allow to cool. Place into the fridge to chill completely before serving. Bake the pie in the oven for 15-20 minutes, or until the meringue is golden-brown. Remove from the oven and allow to cool. Place into the fridge to chill completely before serving. To serve, cut slices of the key lime pie and serve with a scattering of blueberries and a few spoonfuls of whipped cream. To serve, cut slices of the key lime pie and serve with a scattering of blueberries and a few spoonfuls of whipped cream. Recipe tips You can make this zesty pie in advance and keep it in the fridge until ready to serve."
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} | cf891dcedf250e9dc2bf9c2443bde814af21f579d5c14ddf0f9b006dc79740c8 | Beetroot pie recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_pie_89195_16x9.jpg This recipe is based on the sweet, spicy American pumpkin pie but uses very British beetroot, which gives it an amazing, deep colour and flavour. Serve with crème fraîche. Equipment and preparation: for this recipe you will need a 23cm/9in loose-based tart tin, 3cm/1¼in deep. 200g/7oz plain flour2 tbsp icing sugar100g/3½oz unsalted butter, chilled, cut into roughly 1cm/½in cubes1 free-range egg, lightly beaten1 tsp lemon juice 200g/7oz plain flour 2 tbsp icing sugar 100g/3½oz unsalted butter, chilled, cut into roughly 1cm/½in cubes 1 free-range egg, lightly beaten 1 tsp lemon juice 350g/12oz cooked and peeled beetroot (vacuum-packed is fine, but not pickled beetroot)125ml/4fl oz double cream2 large free-range eggs175g/6oz dark muscovado sugar1 tsp ground cinnamon½ tsp ground ginger1 lemon, finely grated zest only 350g/12oz cooked and peeled beetroot (vacuum-packed is fine, but not pickled beetroot) 125ml/4fl oz double cream 2 large free-range eggs 175g/6oz dark muscovado sugar 1 tsp ground cinnamon ½ tsp ground ginger 1 lemon, finely grated zest only Method Preheat the oven to 200C/400F/Gas 6.For the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.In a small bowl or jug, mix the egg with the lemon juice and two tablespoons of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.Roll out the pastry on a lightly floured work surface to about a 3mm/⅛in thickness. Line a 23cm/9in tart tin with the pastry, leaving any excess pastry hanging over the edge. Reserve a little uncooked pastry in case you need to patch any cracks later.Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return to the oven for about eight minutes or until the pastry looks dry and faintly coloured. Using a small, sharp knife, trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary.Turn the oven down to 180C/350F/Gas 4.For the filling, if you’re using pre-packed beetroot, drain away any excess liquid. Roughly chop the beetroot and put into a food processor with the cream. Blend to a thick purée.In a bowl, whisk the eggs and sugar together thoroughly. Add the beetroot purée, spices and lemon zest and mix well.Pour the mixture into the pastry case and bake for 30–40 minutes, or until the filling is set with a slight wobble in the middle. Leave to cool completely. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. For the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. In a small bowl or jug, mix the egg with the lemon juice and two tablespoons of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes. In a small bowl or jug, mix the egg with the lemon juice and two tablespoons of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes. Roll out the pastry on a lightly floured work surface to about a 3mm/⅛in thickness. Line a 23cm/9in tart tin with the pastry, leaving any excess pastry hanging over the edge. Reserve a little uncooked pastry in case you need to patch any cracks later. Roll out the pastry on a lightly floured work surface to about a 3mm/⅛in thickness. Line a 23cm/9in tart tin with the pastry, leaving any excess pastry hanging over the edge. Reserve a little uncooked pastry in case you need to patch any cracks later. Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return to the oven for about eight minutes or until the pastry looks dry and faintly coloured. Using a small, sharp knife, trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return to the oven for about eight minutes or until the pastry looks dry and faintly coloured. Using a small, sharp knife, trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 180C/350F/Gas 4. Turn the oven down to 180C/350F/Gas 4. For the filling, if you’re using pre-packed beetroot, drain away any excess liquid. Roughly chop the beetroot and put into a food processor with the cream. Blend to a thick purée. For the filling, if you’re using pre-packed beetroot, drain away any excess liquid. Roughly chop the beetroot and put into a food processor with the cream. Blend to a thick purée. In a bowl, whisk the eggs and sugar together thoroughly. Add the beetroot purée, spices and lemon zest and mix well. In a bowl, whisk the eggs and sugar together thoroughly. Add the beetroot purée, spices and lemon zest and mix well. Pour the mixture into the pastry case and bake for 30–40 minutes, or until the filling is set with a slight wobble in the middle. Leave to cool completely. Pour the mixture into the pastry case and bake for 30–40 minutes, or until the filling is set with a slight wobble in the middle. Leave to cool completely. | {
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"title": "Beetroot pie recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_pie_89195_16x9.jpg This recipe is based on the sweet, spicy American pumpkin pie but uses very British beetroot, which gives it an amazing, deep colour and flavour. Serve with crème fraîche. Equipment and preparation: for this recipe you will need a 23cm/9in loose-based tart tin, 3cm/1¼in deep. 200g/7oz plain flour2 tbsp icing sugar100g/3½oz unsalted butter, chilled, cut into roughly 1cm/½in cubes1 free-range egg, lightly beaten1 tsp lemon juice 200g/7oz plain flour 2 tbsp icing sugar 100g/3½oz unsalted butter, chilled, cut into roughly 1cm/½in cubes 1 free-range egg, lightly beaten 1 tsp lemon juice 350g/12oz cooked and peeled beetroot (vacuum-packed is fine, but not pickled beetroot)125ml/4fl oz double cream2 large free-range eggs175g/6oz dark muscovado sugar1 tsp ground cinnamon½ tsp ground ginger1 lemon, finely grated zest only 350g/12oz cooked and peeled beetroot (vacuum-packed is fine, but not pickled beetroot) 125ml/4fl oz double cream 2 large free-range eggs 175g/6oz dark muscovado sugar 1 tsp ground cinnamon ½ tsp ground ginger 1 lemon, finely grated zest only Method Preheat the oven to 200C/400F/Gas 6.For the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.In a small bowl or jug, mix the egg with the lemon juice and two tablespoons of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.Roll out the pastry on a lightly floured work surface to about a 3mm/⅛in thickness. Line a 23cm/9in tart tin with the pastry, leaving any excess pastry hanging over the edge. Reserve a little uncooked pastry in case you need to patch any cracks later.Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return to the oven for about eight minutes or until the pastry looks dry and faintly coloured. Using a small, sharp knife, trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary.Turn the oven down to 180C/350F/Gas 4.For the filling, if you’re using pre-packed beetroot, drain away any excess liquid. Roughly chop the beetroot and put into a food processor with the cream. Blend to a thick purée.In a bowl, whisk the eggs and sugar together thoroughly. Add the beetroot purée, spices and lemon zest and mix well.Pour the mixture into the pastry case and bake for 30–40 minutes, or until the filling is set with a slight wobble in the middle. Leave to cool completely. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. For the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. In a small bowl or jug, mix the egg with the lemon juice and two tablespoons of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes. In a small bowl or jug, mix the egg with the lemon juice and two tablespoons of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes. Roll out the pastry on a lightly floured work surface to about a 3mm/⅛in thickness. Line a 23cm/9in tart tin with the pastry, leaving any excess pastry hanging over the edge. Reserve a little uncooked pastry in case you need to patch any cracks later. Roll out the pastry on a lightly floured work surface to about a 3mm/⅛in thickness. Line a 23cm/9in tart tin with the pastry, leaving any excess pastry hanging over the edge. Reserve a little uncooked pastry in case you need to patch any cracks later. Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return to the oven for about eight minutes or until the pastry looks dry and faintly coloured. Using a small, sharp knife, trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return to the oven for about eight minutes or until the pastry looks dry and faintly coloured. Using a small, sharp knife, trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 180C/350F/Gas 4. Turn the oven down to 180C/350F/Gas 4. For the filling, if you’re using pre-packed beetroot, drain away any excess liquid. Roughly chop the beetroot and put into a food processor with the cream. Blend to a thick purée. For the filling, if you’re using pre-packed beetroot, drain away any excess liquid. Roughly chop the beetroot and put into a food processor with the cream. Blend to a thick purée. In a bowl, whisk the eggs and sugar together thoroughly. Add the beetroot purée, spices and lemon zest and mix well. In a bowl, whisk the eggs and sugar together thoroughly. Add the beetroot purée, spices and lemon zest and mix well. Pour the mixture into the pastry case and bake for 30–40 minutes, or until the filling is set with a slight wobble in the middle. Leave to cool completely. Pour the mixture into the pastry case and bake for 30–40 minutes, or until the filling is set with a slight wobble in the middle. Leave to cool completely."
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} | 22b3cd9315f3600f0607e1fef833d409e46ea35c08a4cc6d10de45ee780e2e40 | Potato fondants recipe
An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_fondants_15404_16x9.jpg Make your roast dinner super classy with these pommes de terre fondantes, potatoes cut into neat little cylinders and then slowly cooked in butter and stock. 4 large Maris Piper potatoes200g/7oz clarified butter (or ghee)200ml/7fl oz chicken stock3 garlic cloves, whole and unpeeled3 springs fresh thymesalt and freshly ground black pepper 4 large Maris Piper potatoes 200g/7oz clarified butter (or ghee) 200ml/7fl oz chicken stock 3 garlic cloves, whole and unpeeled 3 springs fresh thyme salt and freshly ground black pepper Method Top and tail each of the potatoes with a sharp knife, then trim them where needed to make them all similar heights and thickness, removing all of the skin as you do. They should end up as a roundish, cylinder shapes. In a small saucepan that just fits the potatoes in (you want them to be compact), add just a knob of the clarified butter. Get it on a medium high-heat and add the potatoes, bottom-down. Squidge in any off-cuts around the neatly shaped potatoes – these are chef’s treats! You want the pan to be snug, so that the potatoes don’t move around. Cook for 5–10 minutes, allowing the spuds to get some colour. Flip them over and add the remaining clarified butter to cover the potatoes about halfway up.Pour in the chicken stock, making sure the potatoes are just covered, then add the garlic cloves and thyme. Season well with salt and freshly ground black pepper.Leave to cook on a medium-low heat for around 50–60 minutes – it’s a long process but it’s worth it! You are looking for all the stock and some of the butter to have evaporated, leaving you with super soft, fluffy potatoes in a pool of caramelised butter.Turn the heat off but leave the spuds in the pan. After about 10–15 minute they will be ready to wiggle off of the bottom of the pan. Enjoy your off-cuts as the chef’s treat and serve the neat potatoes straightway. Top and tail each of the potatoes with a sharp knife, then trim them where needed to make them all similar heights and thickness, removing all of the skin as you do. They should end up as a roundish, cylinder shapes. Top and tail each of the potatoes with a sharp knife, then trim them where needed to make them all similar heights and thickness, removing all of the skin as you do. They should end up as a roundish, cylinder shapes. In a small saucepan that just fits the potatoes in (you want them to be compact), add just a knob of the clarified butter. In a small saucepan that just fits the potatoes in (you want them to be compact), add just a knob of the clarified butter. Get it on a medium high-heat and add the potatoes, bottom-down. Squidge in any off-cuts around the neatly shaped potatoes – these are chef’s treats! You want the pan to be snug, so that the potatoes don’t move around. Get it on a medium high-heat and add the potatoes, bottom-down. Squidge in any off-cuts around the neatly shaped potatoes – these are chef’s treats! You want the pan to be snug, so that the potatoes don’t move around. Cook for 5–10 minutes, allowing the spuds to get some colour. Cook for 5–10 minutes, allowing the spuds to get some colour. Flip them over and add the remaining clarified butter to cover the potatoes about halfway up. Flip them over and add the remaining clarified butter to cover the potatoes about halfway up. Pour in the chicken stock, making sure the potatoes are just covered, then add the garlic cloves and thyme. Season well with salt and freshly ground black pepper. Pour in the chicken stock, making sure the potatoes are just covered, then add the garlic cloves and thyme. Season well with salt and freshly ground black pepper. Leave to cook on a medium-low heat for around 50–60 minutes – it’s a long process but it’s worth it! You are looking for all the stock and some of the butter to have evaporated, leaving you with super soft, fluffy potatoes in a pool of caramelised butter. Leave to cook on a medium-low heat for around 50–60 minutes – it’s a long process but it’s worth it! You are looking for all the stock and some of the butter to have evaporated, leaving you with super soft, fluffy potatoes in a pool of caramelised butter. Turn the heat off but leave the spuds in the pan. After about 10–15 minute they will be ready to wiggle off of the bottom of the pan. Enjoy your off-cuts as the chef’s treat and serve the neat potatoes straightway. Turn the heat off but leave the spuds in the pan. After about 10–15 minute they will be ready to wiggle off of the bottom of the pan. Enjoy your off-cuts as the chef’s treat and serve the neat potatoes straightway. | {
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"title": "Potato fondants recipe",
"content": "An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_fondants_15404_16x9.jpg Make your roast dinner super classy with these pommes de terre fondantes, potatoes cut into neat little cylinders and then slowly cooked in butter and stock. 4 large Maris Piper potatoes200g/7oz clarified butter (or ghee)200ml/7fl oz chicken stock3 garlic cloves, whole and unpeeled3 springs fresh thymesalt and freshly ground black pepper 4 large Maris Piper potatoes 200g/7oz clarified butter (or ghee) 200ml/7fl oz chicken stock 3 garlic cloves, whole and unpeeled 3 springs fresh thyme salt and freshly ground black pepper Method Top and tail each of the potatoes with a sharp knife, then trim them where needed to make them all similar heights and thickness, removing all of the skin as you do. They should end up as a roundish, cylinder shapes. In a small saucepan that just fits the potatoes in (you want them to be compact), add just a knob of the clarified butter. Get it on a medium high-heat and add the potatoes, bottom-down. Squidge in any off-cuts around the neatly shaped potatoes – these are chef’s treats! You want the pan to be snug, so that the potatoes don’t move around. Cook for 5–10 minutes, allowing the spuds to get some colour. Flip them over and add the remaining clarified butter to cover the potatoes about halfway up.Pour in the chicken stock, making sure the potatoes are just covered, then add the garlic cloves and thyme. Season well with salt and freshly ground black pepper.Leave to cook on a medium-low heat for around 50–60 minutes – it’s a long process but it’s worth it! You are looking for all the stock and some of the butter to have evaporated, leaving you with super soft, fluffy potatoes in a pool of caramelised butter.Turn the heat off but leave the spuds in the pan. After about 10–15 minute they will be ready to wiggle off of the bottom of the pan. Enjoy your off-cuts as the chef’s treat and serve the neat potatoes straightway. Top and tail each of the potatoes with a sharp knife, then trim them where needed to make them all similar heights and thickness, removing all of the skin as you do. They should end up as a roundish, cylinder shapes. Top and tail each of the potatoes with a sharp knife, then trim them where needed to make them all similar heights and thickness, removing all of the skin as you do. They should end up as a roundish, cylinder shapes. In a small saucepan that just fits the potatoes in (you want them to be compact), add just a knob of the clarified butter. In a small saucepan that just fits the potatoes in (you want them to be compact), add just a knob of the clarified butter. Get it on a medium high-heat and add the potatoes, bottom-down. Squidge in any off-cuts around the neatly shaped potatoes – these are chef’s treats! You want the pan to be snug, so that the potatoes don’t move around. Get it on a medium high-heat and add the potatoes, bottom-down. Squidge in any off-cuts around the neatly shaped potatoes – these are chef’s treats! You want the pan to be snug, so that the potatoes don’t move around. Cook for 5–10 minutes, allowing the spuds to get some colour. Cook for 5–10 minutes, allowing the spuds to get some colour. Flip them over and add the remaining clarified butter to cover the potatoes about halfway up. Flip them over and add the remaining clarified butter to cover the potatoes about halfway up. Pour in the chicken stock, making sure the potatoes are just covered, then add the garlic cloves and thyme. Season well with salt and freshly ground black pepper. Pour in the chicken stock, making sure the potatoes are just covered, then add the garlic cloves and thyme. Season well with salt and freshly ground black pepper. Leave to cook on a medium-low heat for around 50–60 minutes – it’s a long process but it’s worth it! You are looking for all the stock and some of the butter to have evaporated, leaving you with super soft, fluffy potatoes in a pool of caramelised butter. Leave to cook on a medium-low heat for around 50–60 minutes – it’s a long process but it’s worth it! You are looking for all the stock and some of the butter to have evaporated, leaving you with super soft, fluffy potatoes in a pool of caramelised butter. Turn the heat off but leave the spuds in the pan. After about 10–15 minute they will be ready to wiggle off of the bottom of the pan. Enjoy your off-cuts as the chef’s treat and serve the neat potatoes straightway. Turn the heat off but leave the spuds in the pan. After about 10–15 minute they will be ready to wiggle off of the bottom of the pan. Enjoy your off-cuts as the chef’s treat and serve the neat potatoes straightway."
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} | f64993f31bafe6734394034d6c51de23f5b51d1650c1b7471de8f842620e594c | Rhubarb pie recipe
An average of 3.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cullohillrhubarbpie_11635_16x9.jpg Swap the crumble for a pastry crust to enjoy wonderful zingy rhubarb! 225g/8oz butter55g/2oz caster sugar2 eggs, preferably free range340g/12oz white flour, preferably unbleached 225g/8oz butter 55g/2oz caster sugar 2 eggs, preferably free range 340g/12oz white flour, preferably unbleached 750g/1½lb red rhubarb, sliced about 1cm/½in thick250g/9oz - 400g/14oz sugar 750g/1½lb red rhubarb, sliced about 1cm/½in thick 250g/9oz - 400g/14oz sugar caster sugar for sprinklingsoftly whipped creambarbados sugar caster sugar for sprinkling softly whipped cream barbados sugar Method Preheat the oven to 180C/350F/Gas 4.First make the pastry. Cream the butter and sugar together by hand or in a food mixer (no need to over cream). Add the eggs and beat for several minutes. Reduce speed and mix in the flour. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least 1 hour otherwise it is difficult to handle. To make the tart, roll out the pastry 3mm/1/8in thick approximately and use about 2/3rds of it to line a 21.5cm/8¾in square x 2.5cm/1in deep with fluted edge tin. Lay the rhubarb in the pastry base and sprinkle with the sugar.Cover with a lid of pastry, seal edges, decorate with pastry leaves, brush with the egg wash and bake in the preheated oven until the rhubarb is tender, approximately 45 minutes to 1 hour (but do keep checking some ovens may vary cooking time).When cooked, cut into squares, sprinkle lightly with caster sugar and serve with softly whipped cream and Barbados sugar. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. First make the pastry. Cream the butter and sugar together by hand or in a food mixer (no need to over cream). First make the pastry. Cream the butter and sugar together by hand or in a food mixer (no need to over cream). Add the eggs and beat for several minutes. Reduce speed and mix in the flour. Add the eggs and beat for several minutes. Reduce speed and mix in the flour. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least 1 hour otherwise it is difficult to handle. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least 1 hour otherwise it is difficult to handle. To make the tart, roll out the pastry 3mm/1/8in thick approximately and use about 2/3rds of it to line a 21.5cm/8¾in square x 2.5cm/1in deep with fluted edge tin. To make the tart, roll out the pastry 3mm/1/8in thick approximately and use about 2/3rds of it to line a 21.5cm/8¾in square x 2.5cm/1in deep with fluted edge tin. Lay the rhubarb in the pastry base and sprinkle with the sugar. Lay the rhubarb in the pastry base and sprinkle with the sugar. Cover with a lid of pastry, seal edges, decorate with pastry leaves, brush with the egg wash and bake in the preheated oven until the rhubarb is tender, approximately 45 minutes to 1 hour (but do keep checking some ovens may vary cooking time). Cover with a lid of pastry, seal edges, decorate with pastry leaves, brush with the egg wash and bake in the preheated oven until the rhubarb is tender, approximately 45 minutes to 1 hour (but do keep checking some ovens may vary cooking time). When cooked, cut into squares, sprinkle lightly with caster sugar and serve with softly whipped cream and Barbados sugar. When cooked, cut into squares, sprinkle lightly with caster sugar and serve with softly whipped cream and Barbados sugar. | {
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"title": "Rhubarb pie recipe",
"content": "An average of 3.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cullohillrhubarbpie_11635_16x9.jpg Swap the crumble for a pastry crust to enjoy wonderful zingy rhubarb! 225g/8oz butter55g/2oz caster sugar2 eggs, preferably free range340g/12oz white flour, preferably unbleached 225g/8oz butter 55g/2oz caster sugar 2 eggs, preferably free range 340g/12oz white flour, preferably unbleached 750g/1½lb red rhubarb, sliced about 1cm/½in thick250g/9oz - 400g/14oz sugar 750g/1½lb red rhubarb, sliced about 1cm/½in thick 250g/9oz - 400g/14oz sugar caster sugar for sprinklingsoftly whipped creambarbados sugar caster sugar for sprinkling softly whipped cream barbados sugar Method Preheat the oven to 180C/350F/Gas 4.First make the pastry. Cream the butter and sugar together by hand or in a food mixer (no need to over cream). Add the eggs and beat for several minutes. Reduce speed and mix in the flour. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least 1 hour otherwise it is difficult to handle. To make the tart, roll out the pastry 3mm/1/8in thick approximately and use about 2/3rds of it to line a 21.5cm/8¾in square x 2.5cm/1in deep with fluted edge tin. Lay the rhubarb in the pastry base and sprinkle with the sugar.Cover with a lid of pastry, seal edges, decorate with pastry leaves, brush with the egg wash and bake in the preheated oven until the rhubarb is tender, approximately 45 minutes to 1 hour (but do keep checking some ovens may vary cooking time).When cooked, cut into squares, sprinkle lightly with caster sugar and serve with softly whipped cream and Barbados sugar. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. First make the pastry. Cream the butter and sugar together by hand or in a food mixer (no need to over cream). First make the pastry. Cream the butter and sugar together by hand or in a food mixer (no need to over cream). Add the eggs and beat for several minutes. Reduce speed and mix in the flour. Add the eggs and beat for several minutes. Reduce speed and mix in the flour. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least 1 hour otherwise it is difficult to handle. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least 1 hour otherwise it is difficult to handle. To make the tart, roll out the pastry 3mm/1/8in thick approximately and use about 2/3rds of it to line a 21.5cm/8¾in square x 2.5cm/1in deep with fluted edge tin. To make the tart, roll out the pastry 3mm/1/8in thick approximately and use about 2/3rds of it to line a 21.5cm/8¾in square x 2.5cm/1in deep with fluted edge tin. Lay the rhubarb in the pastry base and sprinkle with the sugar. Lay the rhubarb in the pastry base and sprinkle with the sugar. Cover with a lid of pastry, seal edges, decorate with pastry leaves, brush with the egg wash and bake in the preheated oven until the rhubarb is tender, approximately 45 minutes to 1 hour (but do keep checking some ovens may vary cooking time). Cover with a lid of pastry, seal edges, decorate with pastry leaves, brush with the egg wash and bake in the preheated oven until the rhubarb is tender, approximately 45 minutes to 1 hour (but do keep checking some ovens may vary cooking time). When cooked, cut into squares, sprinkle lightly with caster sugar and serve with softly whipped cream and Barbados sugar. When cooked, cut into squares, sprinkle lightly with caster sugar and serve with softly whipped cream and Barbados sugar."
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} | 56dbc791f1c855c4ce85e6413a8bec761fa159225886a0b493c0f5e5bf6576b3 | Tuscan fries recipe
An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tuscan_fries_61356_16x9.jpg Cesare Casella, a chef from Lucca, whose family used to run the fabulous Vipore restaurant and who is now cooking in New York, is the man who invented Tuscan fries. Think French fries, but with garlic cloves and fresh herbs thrown into the hot oil towards the end of the cooking time. 1kg/2lb 4oz waxy potatoes1.5L/2½pt corn oil or flavourless vegetable oil1 head garlic, cloves separated but not peeled8 sprigs thyme, rosemary or sage, or herbs of your choicesea salt flakes, to taste 1kg/2lb 4oz waxy potatoes 1.5L/2½pt corn oil or flavourless vegetable oil 1 head garlic, cloves separated but not peeled 8 sprigs thyme, rosemary or sage, or herbs of your choice sea salt flakes, to taste Method Cut the short ends off each potato (but don’t peel it) so that it can sit up vertically, and then slice it downwards into generous 1cm/½in slices. Cut these slices into chips about 1cm thick, again, err on the generous side. Load up a clean tea towel with the chips as you cut them.Put the oil into a wide, heavy-based pan (mine is approximately 28cm/11in diameter and 11cm/4in deep), and add the freshly cut potatoes. Then put the pan over a high heat and bring to a boil, which should take about five minutes. Keep a careful watch on the pan at all times.Continue to cook the fries, without stirring them, for another 15 minutes. Once the oil temperature reaches 160C/325F, turn down the heat slightly and keep the fries cooking at between 150-160C. The pan will be bubbling vigorously. If the oil gets too hot or bubbles too hard, reduce the heat a little, and always keep a close eye on it.Now you can very carefully give the chips a gentle stir with a pair of tongs held in an oven glove, moving any that have stuck away from the bottom or sides of the pan. Add the unpeeled cloves of garlic to the pan, stir gently again, and cook for another 5-10 minutes (watching the temperature and making sure the garlic doesn’t look burnt or the fries too dark), before testing a chip for crispness on the outside and tenderness on the inside. Do not burn your mouth, though! You might need another five minutes or so beyond this, but stand by your pan, the chips can turn from a cooked gold to a burnt bronze quickly.At the point when the chips are pale gold, but crisp, toss in the herbs, then after a minute or so scoop everything out – using a couple of perforated scoops for ease, and wearing oven gloves to protect your hands – onto a tray or platter lined with a double thickness of kitchen roll. Once any excess oil has been absorbed, tip the chips off the kitchen paper clatteringly onto the plate and sprinkle with sea salt flakes to taste, serving immediately. Cut the short ends off each potato (but don’t peel it) so that it can sit up vertically, and then slice it downwards into generous 1cm/½in slices. Cut these slices into chips about 1cm thick, again, err on the generous side. Load up a clean tea towel with the chips as you cut them. Cut the short ends off each potato (but don’t peel it) so that it can sit up vertically, and then slice it downwards into generous 1cm/½in slices. Cut these slices into chips about 1cm thick, again, err on the generous side. Load up a clean tea towel with the chips as you cut them. Put the oil into a wide, heavy-based pan (mine is approximately 28cm/11in diameter and 11cm/4in deep), and add the freshly cut potatoes. Then put the pan over a high heat and bring to a boil, which should take about five minutes. Keep a careful watch on the pan at all times. Put the oil into a wide, heavy-based pan (mine is approximately 28cm/11in diameter and 11cm/4in deep), and add the freshly cut potatoes. Then put the pan over a high heat and bring to a boil, which should take about five minutes. Keep a careful watch on the pan at all times. Continue to cook the fries, without stirring them, for another 15 minutes. Once the oil temperature reaches 160C/325F, turn down the heat slightly and keep the fries cooking at between 150-160C. The pan will be bubbling vigorously. If the oil gets too hot or bubbles too hard, reduce the heat a little, and always keep a close eye on it. Continue to cook the fries, without stirring them, for another 15 minutes. Once the oil temperature reaches 160C/325F, turn down the heat slightly and keep the fries cooking at between 150-160C. The pan will be bubbling vigorously. If the oil gets too hot or bubbles too hard, reduce the heat a little, and always keep a close eye on it. Now you can very carefully give the chips a gentle stir with a pair of tongs held in an oven glove, moving any that have stuck away from the bottom or sides of the pan. Add the unpeeled cloves of garlic to the pan, stir gently again, and cook for another 5-10 minutes (watching the temperature and making sure the garlic doesn’t look burnt or the fries too dark), before testing a chip for crispness on the outside and tenderness on the inside. Do not burn your mouth, though! You might need another five minutes or so beyond this, but stand by your pan, the chips can turn from a cooked gold to a burnt bronze quickly. Now you can very carefully give the chips a gentle stir with a pair of tongs held in an oven glove, moving any that have stuck away from the bottom or sides of the pan. Add the unpeeled cloves of garlic to the pan, stir gently again, and cook for another 5-10 minutes (watching the temperature and making sure the garlic doesn’t look burnt or the fries too dark), before testing a chip for crispness on the outside and tenderness on the inside. Do not burn your mouth, though! You might need another five minutes or so beyond this, but stand by your pan, the chips can turn from a cooked gold to a burnt bronze quickly. At the point when the chips are pale gold, but crisp, toss in the herbs, then after a minute or so scoop everything out – using a couple of perforated scoops for ease, and wearing oven gloves to protect your hands – onto a tray or platter lined with a double thickness of kitchen roll. Once any excess oil has been absorbed, tip the chips off the kitchen paper clatteringly onto the plate and sprinkle with sea salt flakes to taste, serving immediately. At the point when the chips are pale gold, but crisp, toss in the herbs, then after a minute or so scoop everything out – using a couple of perforated scoops for ease, and wearing oven gloves to protect your hands – onto a tray or platter lined with a double thickness of kitchen roll. Once any excess oil has been absorbed, tip the chips off the kitchen paper clatteringly onto the plate and sprinkle with sea salt flakes to taste, serving immediately. | {
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"title": "Tuscan fries recipe",
"content": "An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tuscan_fries_61356_16x9.jpg Cesare Casella, a chef from Lucca, whose family used to run the fabulous Vipore restaurant and who is now cooking in New York, is the man who invented Tuscan fries. Think French fries, but with garlic cloves and fresh herbs thrown into the hot oil towards the end of the cooking time. 1kg/2lb 4oz waxy potatoes1.5L/2½pt corn oil or flavourless vegetable oil1 head garlic, cloves separated but not peeled8 sprigs thyme, rosemary or sage, or herbs of your choicesea salt flakes, to taste 1kg/2lb 4oz waxy potatoes 1.5L/2½pt corn oil or flavourless vegetable oil 1 head garlic, cloves separated but not peeled 8 sprigs thyme, rosemary or sage, or herbs of your choice sea salt flakes, to taste Method Cut the short ends off each potato (but don’t peel it) so that it can sit up vertically, and then slice it downwards into generous 1cm/½in slices. Cut these slices into chips about 1cm thick, again, err on the generous side. Load up a clean tea towel with the chips as you cut them.Put the oil into a wide, heavy-based pan (mine is approximately 28cm/11in diameter and 11cm/4in deep), and add the freshly cut potatoes. Then put the pan over a high heat and bring to a boil, which should take about five minutes. Keep a careful watch on the pan at all times.Continue to cook the fries, without stirring them, for another 15 minutes. Once the oil temperature reaches 160C/325F, turn down the heat slightly and keep the fries cooking at between 150-160C. The pan will be bubbling vigorously. If the oil gets too hot or bubbles too hard, reduce the heat a little, and always keep a close eye on it.Now you can very carefully give the chips a gentle stir with a pair of tongs held in an oven glove, moving any that have stuck away from the bottom or sides of the pan. Add the unpeeled cloves of garlic to the pan, stir gently again, and cook for another 5-10 minutes (watching the temperature and making sure the garlic doesn’t look burnt or the fries too dark), before testing a chip for crispness on the outside and tenderness on the inside. Do not burn your mouth, though! You might need another five minutes or so beyond this, but stand by your pan, the chips can turn from a cooked gold to a burnt bronze quickly.At the point when the chips are pale gold, but crisp, toss in the herbs, then after a minute or so scoop everything out – using a couple of perforated scoops for ease, and wearing oven gloves to protect your hands – onto a tray or platter lined with a double thickness of kitchen roll. Once any excess oil has been absorbed, tip the chips off the kitchen paper clatteringly onto the plate and sprinkle with sea salt flakes to taste, serving immediately. Cut the short ends off each potato (but don’t peel it) so that it can sit up vertically, and then slice it downwards into generous 1cm/½in slices. Cut these slices into chips about 1cm thick, again, err on the generous side. Load up a clean tea towel with the chips as you cut them. Cut the short ends off each potato (but don’t peel it) so that it can sit up vertically, and then slice it downwards into generous 1cm/½in slices. Cut these slices into chips about 1cm thick, again, err on the generous side. Load up a clean tea towel with the chips as you cut them. Put the oil into a wide, heavy-based pan (mine is approximately 28cm/11in diameter and 11cm/4in deep), and add the freshly cut potatoes. Then put the pan over a high heat and bring to a boil, which should take about five minutes. Keep a careful watch on the pan at all times. Put the oil into a wide, heavy-based pan (mine is approximately 28cm/11in diameter and 11cm/4in deep), and add the freshly cut potatoes. Then put the pan over a high heat and bring to a boil, which should take about five minutes. Keep a careful watch on the pan at all times. Continue to cook the fries, without stirring them, for another 15 minutes. Once the oil temperature reaches 160C/325F, turn down the heat slightly and keep the fries cooking at between 150-160C. The pan will be bubbling vigorously. If the oil gets too hot or bubbles too hard, reduce the heat a little, and always keep a close eye on it. Continue to cook the fries, without stirring them, for another 15 minutes. Once the oil temperature reaches 160C/325F, turn down the heat slightly and keep the fries cooking at between 150-160C. The pan will be bubbling vigorously. If the oil gets too hot or bubbles too hard, reduce the heat a little, and always keep a close eye on it. Now you can very carefully give the chips a gentle stir with a pair of tongs held in an oven glove, moving any that have stuck away from the bottom or sides of the pan. Add the unpeeled cloves of garlic to the pan, stir gently again, and cook for another 5-10 minutes (watching the temperature and making sure the garlic doesn’t look burnt or the fries too dark), before testing a chip for crispness on the outside and tenderness on the inside. Do not burn your mouth, though! You might need another five minutes or so beyond this, but stand by your pan, the chips can turn from a cooked gold to a burnt bronze quickly. Now you can very carefully give the chips a gentle stir with a pair of tongs held in an oven glove, moving any that have stuck away from the bottom or sides of the pan. Add the unpeeled cloves of garlic to the pan, stir gently again, and cook for another 5-10 minutes (watching the temperature and making sure the garlic doesn’t look burnt or the fries too dark), before testing a chip for crispness on the outside and tenderness on the inside. Do not burn your mouth, though! You might need another five minutes or so beyond this, but stand by your pan, the chips can turn from a cooked gold to a burnt bronze quickly. At the point when the chips are pale gold, but crisp, toss in the herbs, then after a minute or so scoop everything out – using a couple of perforated scoops for ease, and wearing oven gloves to protect your hands – onto a tray or platter lined with a double thickness of kitchen roll. Once any excess oil has been absorbed, tip the chips off the kitchen paper clatteringly onto the plate and sprinkle with sea salt flakes to taste, serving immediately. At the point when the chips are pale gold, but crisp, toss in the herbs, then after a minute or so scoop everything out – using a couple of perforated scoops for ease, and wearing oven gloves to protect your hands – onto a tray or platter lined with a double thickness of kitchen roll. Once any excess oil has been absorbed, tip the chips off the kitchen paper clatteringly onto the plate and sprinkle with sea salt flakes to taste, serving immediately."
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} | d24fdc74443fe0fa4ec3baac543f57fc77ff41eef597bca297e69d931d6d3791 | Sautéed potatoes with lemon and rosemary recipe
An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastpotatoeswithlem_83939_16x9.jpg If making the sautéed potatoes ahead of time, keep warm in a low oven and squeeze over the lemon just before serving. 2 tbsp olive oilknob of butter200g/7oz new potatoes, halved lengthways2 sprigs fresh rosemary2 garlic cloves, peeled, crushed1 lemon, juice onlysea salt and freshly ground black pepper 2 tbsp olive oil knob of butter 200g/7oz new potatoes, halved lengthways 2 sprigs fresh rosemary 2 garlic cloves, peeled, crushed 1 lemon, juice only sea salt and freshly ground black pepper Method Heat the oil and butter in a deep frying pan. Add the potatoes and fry for 5-6 minutes.Add the rosemary and garlic to the pan and continue to fry, turning occasionally, over a medium to high heat for 5 minutes, or until cooked through.Squeeze over the lemon juice and season with sea salt and freshly ground black pepper. Heat the oil and butter in a deep frying pan. Add the potatoes and fry for 5-6 minutes. Heat the oil and butter in a deep frying pan. Add the potatoes and fry for 5-6 minutes. Add the rosemary and garlic to the pan and continue to fry, turning occasionally, over a medium to high heat for 5 minutes, or until cooked through. Add the rosemary and garlic to the pan and continue to fry, turning occasionally, over a medium to high heat for 5 minutes, or until cooked through. Squeeze over the lemon juice and season with sea salt and freshly ground black pepper. Squeeze over the lemon juice and season with sea salt and freshly ground black pepper. | {
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"title": "Sautéed potatoes with lemon and rosemary recipe",
"content": "An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastpotatoeswithlem_83939_16x9.jpg If making the sautéed potatoes ahead of time, keep warm in a low oven and squeeze over the lemon just before serving. 2 tbsp olive oilknob of butter200g/7oz new potatoes, halved lengthways2 sprigs fresh rosemary2 garlic cloves, peeled, crushed1 lemon, juice onlysea salt and freshly ground black pepper 2 tbsp olive oil knob of butter 200g/7oz new potatoes, halved lengthways 2 sprigs fresh rosemary 2 garlic cloves, peeled, crushed 1 lemon, juice only sea salt and freshly ground black pepper Method Heat the oil and butter in a deep frying pan. Add the potatoes and fry for 5-6 minutes.Add the rosemary and garlic to the pan and continue to fry, turning occasionally, over a medium to high heat for 5 minutes, or until cooked through.Squeeze over the lemon juice and season with sea salt and freshly ground black pepper. Heat the oil and butter in a deep frying pan. Add the potatoes and fry for 5-6 minutes. Heat the oil and butter in a deep frying pan. Add the potatoes and fry for 5-6 minutes. Add the rosemary and garlic to the pan and continue to fry, turning occasionally, over a medium to high heat for 5 minutes, or until cooked through. Add the rosemary and garlic to the pan and continue to fry, turning occasionally, over a medium to high heat for 5 minutes, or until cooked through. Squeeze over the lemon juice and season with sea salt and freshly ground black pepper. Squeeze over the lemon juice and season with sea salt and freshly ground black pepper."
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} | 9f3219ea51ab61ff6909e3e1618a240fd6f2fd4bd9cd31673cf488b608b444da | Cheese and potato nests recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cheese_and_potato_nests_20525_16x9.jpg This Reblochon tartiflette is a cheesy potato gratin, traditionally quite a heavy winter staple. But made this way you can even serve it on a hot day with a side salad. 1 tbsp soft butter500g/1lb 2oz waxy potatoes, e.g. Maris Peer or Charlotte1 onion, finely chopped 1 garlic clove, finely chopped 1 bay leaf200g/7oz lardons or cubes of smoked bacon 100ml/3½fl oz dry white wine250g/9oz Reblochon cheese, cubed 1 tbsp soft butter 500g/1lb 2oz waxy potatoes, e.g. Maris Peer or Charlotte 1 onion, finely chopped 1 garlic clove, finely chopped 1 bay leaf 200g/7oz lardons or cubes of smoked bacon 100ml/3½fl oz dry white wine 250g/9oz Reblochon cheese, cubed Method Preheat the oven to 180C/350F/Gas 4 and brush a six-hole muffin tin with the soft butter. Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks (or slice by hand).Put the onion, garlic, bay leaf and lardons into a large non-stick frying pan and cook until the lardons are golden-brown. Add the wine and reduce until only a couple of tablespoons of liquid remain. Remove the bay leaf.Stir in the potato matchsticks and take off the heat, then stir in the Reblochon cubes.Divide the potato mix between the six holes in the muffin tin and bake for 15–20 minutes or until golden-brown and bubbling. Serve hot. Preheat the oven to 180C/350F/Gas 4 and brush a six-hole muffin tin with the soft butter. Preheat the oven to 180C/350F/Gas 4 and brush a six-hole muffin tin with the soft butter. Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks (or slice by hand). Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks (or slice by hand). Put the onion, garlic, bay leaf and lardons into a large non-stick frying pan and cook until the lardons are golden-brown. Add the wine and reduce until only a couple of tablespoons of liquid remain. Remove the bay leaf. Put the onion, garlic, bay leaf and lardons into a large non-stick frying pan and cook until the lardons are golden-brown. Add the wine and reduce until only a couple of tablespoons of liquid remain. Remove the bay leaf. Stir in the potato matchsticks and take off the heat, then stir in the Reblochon cubes. Stir in the potato matchsticks and take off the heat, then stir in the Reblochon cubes. Divide the potato mix between the six holes in the muffin tin and bake for 15–20 minutes or until golden-brown and bubbling. Serve hot. Divide the potato mix between the six holes in the muffin tin and bake for 15–20 minutes or until golden-brown and bubbling. Serve hot. Recipe tips Reblochon is a cheese made from raw cow’s milk, has a pungent aroma and nutty taste. If you can’t find Reblochon, or you prefer a milder flavour, replace it with Brie. | {
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"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cheese_and_potato_nests_20525_16x9.jpg This Reblochon tartiflette is a cheesy potato gratin, traditionally quite a heavy winter staple. But made this way you can even serve it on a hot day with a side salad. 1 tbsp soft butter500g/1lb 2oz waxy potatoes, e.g. Maris Peer or Charlotte1 onion, finely chopped 1 garlic clove, finely chopped 1 bay leaf200g/7oz lardons or cubes of smoked bacon 100ml/3½fl oz dry white wine250g/9oz Reblochon cheese, cubed 1 tbsp soft butter 500g/1lb 2oz waxy potatoes, e.g. Maris Peer or Charlotte 1 onion, finely chopped 1 garlic clove, finely chopped 1 bay leaf 200g/7oz lardons or cubes of smoked bacon 100ml/3½fl oz dry white wine 250g/9oz Reblochon cheese, cubed Method Preheat the oven to 180C/350F/Gas 4 and brush a six-hole muffin tin with the soft butter. Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks (or slice by hand).Put the onion, garlic, bay leaf and lardons into a large non-stick frying pan and cook until the lardons are golden-brown. Add the wine and reduce until only a couple of tablespoons of liquid remain. Remove the bay leaf.Stir in the potato matchsticks and take off the heat, then stir in the Reblochon cubes.Divide the potato mix between the six holes in the muffin tin and bake for 15–20 minutes or until golden-brown and bubbling. Serve hot. Preheat the oven to 180C/350F/Gas 4 and brush a six-hole muffin tin with the soft butter. Preheat the oven to 180C/350F/Gas 4 and brush a six-hole muffin tin with the soft butter. Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks (or slice by hand). Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks (or slice by hand). Put the onion, garlic, bay leaf and lardons into a large non-stick frying pan and cook until the lardons are golden-brown. Add the wine and reduce until only a couple of tablespoons of liquid remain. Remove the bay leaf. Put the onion, garlic, bay leaf and lardons into a large non-stick frying pan and cook until the lardons are golden-brown. Add the wine and reduce until only a couple of tablespoons of liquid remain. Remove the bay leaf. Stir in the potato matchsticks and take off the heat, then stir in the Reblochon cubes. Stir in the potato matchsticks and take off the heat, then stir in the Reblochon cubes. Divide the potato mix between the six holes in the muffin tin and bake for 15–20 minutes or until golden-brown and bubbling. Serve hot. Divide the potato mix between the six holes in the muffin tin and bake for 15–20 minutes or until golden-brown and bubbling. Serve hot. Recipe tips Reblochon is a cheese made from raw cow’s milk, has a pungent aroma and nutty taste. If you can’t find Reblochon, or you prefer a milder flavour, replace it with Brie."
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} | 9102b10877feb8fc548156cc57297e99b5c0bc9d467310471232787999eac63e | Creamy potato salad with salmon and prawns recipe
An average of 5.0 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_salad_with_fresh_94349_16x9.jpg Mary Berry's potato salad with lightly cooked fish is light yet substantial and with lots of lovely contrasting textures. Perfect for a summer buffet. 3 x 125g/4½oz middle-cut salmon fillets, skin on1 lemon, juice only16 cooked tiger prawns 3 x 125g/4½oz middle-cut salmon fillets, skin on 1 lemon, juice only 16 cooked tiger prawns 500g/1lb 2oz baby new potatoes4 tbsp olive oil3 tbsp Dijon mustard1 tbsp caster sugar3 tbsp white wine vinegar6 tbsp mayonnaise1 bunch spring onions, thinly sliced150g/5½oz radishes, thinly sliced4 celery sticks, finely chopped1 small bunch flatleaf parsley, finely choppedsalt and freshly ground black pepper 500g/1lb 2oz baby new potatoes 4 tbsp olive oil 3 tbsp Dijon mustard 1 tbsp caster sugar 3 tbsp white wine vinegar 6 tbsp mayonnaise 1 bunch spring onions, thinly sliced 150g/5½oz radishes, thinly sliced 4 celery sticks, finely chopped 1 small bunch flatleaf parsley, finely chopped salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with kitchen foil.For the salad, put the potatoes in a pan of salted water and bring to the boil. Cook for 15 minutes, or until tender. Drain and slice each potato into quarters.Meanwhile, arrange the salmon fillets, skin-side down, on the prepared baking tray, squeeze over half the lemon juice and season with salt and pepper. Cover with another sheet of foil, seal to make a parcel, and bake for 15 minutes, or until just cooked. Remove and set aside to cool, then remove the skin.For the salad, mix the oil, mustard, sugar and vinegar together in a large bowl. Add the hot potatoes and season with salt and pepper. Stir and set aside to cool. Add the mayonnaise, spring onions, radishes and celery, mix together well and check the seasoning. Stir in the remaining lemon juice.Flake the salmon into large pieces and gently stir into the salad with the prawns and half the chopped parsley. Spoon the salad onto a large platter and sprinkle with the remaining parsley. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with kitchen foil. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with kitchen foil. For the salad, put the potatoes in a pan of salted water and bring to the boil. Cook for 15 minutes, or until tender. Drain and slice each potato into quarters. For the salad, put the potatoes in a pan of salted water and bring to the boil. Cook for 15 minutes, or until tender. Drain and slice each potato into quarters. Meanwhile, arrange the salmon fillets, skin-side down, on the prepared baking tray, squeeze over half the lemon juice and season with salt and pepper. Cover with another sheet of foil, seal to make a parcel, and bake for 15 minutes, or until just cooked. Remove and set aside to cool, then remove the skin. Meanwhile, arrange the salmon fillets, skin-side down, on the prepared baking tray, squeeze over half the lemon juice and season with salt and pepper. Cover with another sheet of foil, seal to make a parcel, and bake for 15 minutes, or until just cooked. Remove and set aside to cool, then remove the skin. For the salad, mix the oil, mustard, sugar and vinegar together in a large bowl. Add the hot potatoes and season with salt and pepper. Stir and set aside to cool. For the salad, mix the oil, mustard, sugar and vinegar together in a large bowl. Add the hot potatoes and season with salt and pepper. Stir and set aside to cool. Add the mayonnaise, spring onions, radishes and celery, mix together well and check the seasoning. Stir in the remaining lemon juice. Add the mayonnaise, spring onions, radishes and celery, mix together well and check the seasoning. Stir in the remaining lemon juice. Flake the salmon into large pieces and gently stir into the salad with the prawns and half the chopped parsley. Spoon the salad onto a large platter and sprinkle with the remaining parsley. Flake the salmon into large pieces and gently stir into the salad with the prawns and half the chopped parsley. Spoon the salad onto a large platter and sprinkle with the remaining parsley. Recipe tips Tip 1: The potato salad can be made a day in advance and stored in the fridge, adding the radish, freshly cooked salmon and the prawns up to 4 hours ahead. Tip 2: Adding the potato slices to the dressing while they’re still warm allows the flavour to really soak into the potatoes. Tip 3: Middle-cut salmon are thick fillets from the centre of the fish, rather than the tail. | {
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"title": "Creamy potato salad with salmon and prawns recipe",
"content": "An average of 5.0 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_salad_with_fresh_94349_16x9.jpg Mary Berry's potato salad with lightly cooked fish is light yet substantial and with lots of lovely contrasting textures. Perfect for a summer buffet. 3 x 125g/4½oz middle-cut salmon fillets, skin on1 lemon, juice only16 cooked tiger prawns 3 x 125g/4½oz middle-cut salmon fillets, skin on 1 lemon, juice only 16 cooked tiger prawns 500g/1lb 2oz baby new potatoes4 tbsp olive oil3 tbsp Dijon mustard1 tbsp caster sugar3 tbsp white wine vinegar6 tbsp mayonnaise1 bunch spring onions, thinly sliced150g/5½oz radishes, thinly sliced4 celery sticks, finely chopped1 small bunch flatleaf parsley, finely choppedsalt and freshly ground black pepper 500g/1lb 2oz baby new potatoes 4 tbsp olive oil 3 tbsp Dijon mustard 1 tbsp caster sugar 3 tbsp white wine vinegar 6 tbsp mayonnaise 1 bunch spring onions, thinly sliced 150g/5½oz radishes, thinly sliced 4 celery sticks, finely chopped 1 small bunch flatleaf parsley, finely chopped salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with kitchen foil.For the salad, put the potatoes in a pan of salted water and bring to the boil. Cook for 15 minutes, or until tender. Drain and slice each potato into quarters.Meanwhile, arrange the salmon fillets, skin-side down, on the prepared baking tray, squeeze over half the lemon juice and season with salt and pepper. Cover with another sheet of foil, seal to make a parcel, and bake for 15 minutes, or until just cooked. Remove and set aside to cool, then remove the skin.For the salad, mix the oil, mustard, sugar and vinegar together in a large bowl. Add the hot potatoes and season with salt and pepper. Stir and set aside to cool. Add the mayonnaise, spring onions, radishes and celery, mix together well and check the seasoning. Stir in the remaining lemon juice.Flake the salmon into large pieces and gently stir into the salad with the prawns and half the chopped parsley. Spoon the salad onto a large platter and sprinkle with the remaining parsley. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with kitchen foil. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with kitchen foil. For the salad, put the potatoes in a pan of salted water and bring to the boil. Cook for 15 minutes, or until tender. Drain and slice each potato into quarters. For the salad, put the potatoes in a pan of salted water and bring to the boil. Cook for 15 minutes, or until tender. Drain and slice each potato into quarters. Meanwhile, arrange the salmon fillets, skin-side down, on the prepared baking tray, squeeze over half the lemon juice and season with salt and pepper. Cover with another sheet of foil, seal to make a parcel, and bake for 15 minutes, or until just cooked. Remove and set aside to cool, then remove the skin. Meanwhile, arrange the salmon fillets, skin-side down, on the prepared baking tray, squeeze over half the lemon juice and season with salt and pepper. Cover with another sheet of foil, seal to make a parcel, and bake for 15 minutes, or until just cooked. Remove and set aside to cool, then remove the skin. For the salad, mix the oil, mustard, sugar and vinegar together in a large bowl. Add the hot potatoes and season with salt and pepper. Stir and set aside to cool. For the salad, mix the oil, mustard, sugar and vinegar together in a large bowl. Add the hot potatoes and season with salt and pepper. Stir and set aside to cool. Add the mayonnaise, spring onions, radishes and celery, mix together well and check the seasoning. Stir in the remaining lemon juice. Add the mayonnaise, spring onions, radishes and celery, mix together well and check the seasoning. Stir in the remaining lemon juice. Flake the salmon into large pieces and gently stir into the salad with the prawns and half the chopped parsley. Spoon the salad onto a large platter and sprinkle with the remaining parsley. Flake the salmon into large pieces and gently stir into the salad with the prawns and half the chopped parsley. Spoon the salad onto a large platter and sprinkle with the remaining parsley. Recipe tips Tip 1: The potato salad can be made a day in advance and stored in the fridge, adding the radish, freshly cooked salmon and the prawns up to 4 hours ahead. Tip 2: Adding the potato slices to the dressing while they’re still warm allows the flavour to really soak into the potatoes. Tip 3: Middle-cut salmon are thick fillets from the centre of the fish, rather than the tail."
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} | eb2f20e0d8cde03388c284bb4940e001b9c85ff8356a27d55af1d23e70b5f933 | Garlic mashed potato with olive oil recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mashedpotatowithgarl_67177_16x9.jpg Make Delia's garlic mash potato recipe even better with a glug of garlic infused olive oil. 900g/2lb potatoes (Désirée or King Edward)50g/2oz butter 900g/2lb potatoes (Désirée or King Edward) 50g/2oz butter 3 fat garlic cloves, halved lengthways8 tbsp best quality extra virgin olive oilsalt and freshly millled black pepper 3 fat garlic cloves, halved lengthways 8 tbsp best quality extra virgin olive oil salt and freshly millled black pepper Method First place the garlic and olive oil in a small saucepan over the gentlest heat possible - a heat diffuser is good for this - and leave for 1 hour for the garlic to infuse and become really soft.Use a potato peeler to pare off the skins as thinly as possible and then cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them. Put the potato chunks in a large saucepan, then pour boiling water over them, add 1 dessertspoon of salt, put on a lid and simmer gently until they are absolutely tender - they should take approximately 25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part; the potato should not be hard in the centre. And you need to be careful here, because if they are slightly underdone you do get lumps.When the potatoes are cooked, drain them. Cover them with a clean tea cloth to absorb some of the steam for about 5 minutes, then using an electric whisk on a low speed, begin to break them up using half the garlic and oil. As soon as all that is incorporated, add the rest of the garlic and oil and whisk until smooth, seasoning well with salt and freshly milled black pepper. First place the garlic and olive oil in a small saucepan over the gentlest heat possible - a heat diffuser is good for this - and leave for 1 hour for the garlic to infuse and become really soft. First place the garlic and olive oil in a small saucepan over the gentlest heat possible - a heat diffuser is good for this - and leave for 1 hour for the garlic to infuse and become really soft. Use a potato peeler to pare off the skins as thinly as possible and then cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them. Use a potato peeler to pare off the skins as thinly as possible and then cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them. Put the potato chunks in a large saucepan, then pour boiling water over them, add 1 dessertspoon of salt, put on a lid and simmer gently until they are absolutely tender - they should take approximately 25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part; the potato should not be hard in the centre. And you need to be careful here, because if they are slightly underdone you do get lumps. Put the potato chunks in a large saucepan, then pour boiling water over them, add 1 dessertspoon of salt, put on a lid and simmer gently until they are absolutely tender - they should take approximately 25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part; the potato should not be hard in the centre. And you need to be careful here, because if they are slightly underdone you do get lumps. When the potatoes are cooked, drain them. Cover them with a clean tea cloth to absorb some of the steam for about 5 minutes, then using an electric whisk on a low speed, begin to break them up using half the garlic and oil. As soon as all that is incorporated, add the rest of the garlic and oil and whisk until smooth, seasoning well with salt and freshly milled black pepper. When the potatoes are cooked, drain them. Cover them with a clean tea cloth to absorb some of the steam for about 5 minutes, then using an electric whisk on a low speed, begin to break them up using half the garlic and oil. As soon as all that is incorporated, add the rest of the garlic and oil and whisk until smooth, seasoning well with salt and freshly milled black pepper. Recipe tips Leave out the butter or swap for non-dairy spread for a vegan mash potato. | {
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"content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mashedpotatowithgarl_67177_16x9.jpg Make Delia's garlic mash potato recipe even better with a glug of garlic infused olive oil. 900g/2lb potatoes (Désirée or King Edward)50g/2oz butter 900g/2lb potatoes (Désirée or King Edward) 50g/2oz butter 3 fat garlic cloves, halved lengthways8 tbsp best quality extra virgin olive oilsalt and freshly millled black pepper 3 fat garlic cloves, halved lengthways 8 tbsp best quality extra virgin olive oil salt and freshly millled black pepper Method First place the garlic and olive oil in a small saucepan over the gentlest heat possible - a heat diffuser is good for this - and leave for 1 hour for the garlic to infuse and become really soft.Use a potato peeler to pare off the skins as thinly as possible and then cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them. Put the potato chunks in a large saucepan, then pour boiling water over them, add 1 dessertspoon of salt, put on a lid and simmer gently until they are absolutely tender - they should take approximately 25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part; the potato should not be hard in the centre. And you need to be careful here, because if they are slightly underdone you do get lumps.When the potatoes are cooked, drain them. Cover them with a clean tea cloth to absorb some of the steam for about 5 minutes, then using an electric whisk on a low speed, begin to break them up using half the garlic and oil. As soon as all that is incorporated, add the rest of the garlic and oil and whisk until smooth, seasoning well with salt and freshly milled black pepper. First place the garlic and olive oil in a small saucepan over the gentlest heat possible - a heat diffuser is good for this - and leave for 1 hour for the garlic to infuse and become really soft. First place the garlic and olive oil in a small saucepan over the gentlest heat possible - a heat diffuser is good for this - and leave for 1 hour for the garlic to infuse and become really soft. Use a potato peeler to pare off the skins as thinly as possible and then cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them. Use a potato peeler to pare off the skins as thinly as possible and then cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them. Put the potato chunks in a large saucepan, then pour boiling water over them, add 1 dessertspoon of salt, put on a lid and simmer gently until they are absolutely tender - they should take approximately 25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part; the potato should not be hard in the centre. And you need to be careful here, because if they are slightly underdone you do get lumps. Put the potato chunks in a large saucepan, then pour boiling water over them, add 1 dessertspoon of salt, put on a lid and simmer gently until they are absolutely tender - they should take approximately 25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part; the potato should not be hard in the centre. And you need to be careful here, because if they are slightly underdone you do get lumps. When the potatoes are cooked, drain them. Cover them with a clean tea cloth to absorb some of the steam for about 5 minutes, then using an electric whisk on a low speed, begin to break them up using half the garlic and oil. As soon as all that is incorporated, add the rest of the garlic and oil and whisk until smooth, seasoning well with salt and freshly milled black pepper. When the potatoes are cooked, drain them. Cover them with a clean tea cloth to absorb some of the steam for about 5 minutes, then using an electric whisk on a low speed, begin to break them up using half the garlic and oil. As soon as all that is incorporated, add the rest of the garlic and oil and whisk until smooth, seasoning well with salt and freshly milled black pepper. Recipe tips Leave out the butter or swap for non-dairy spread for a vegan mash potato."
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} | db98ed78a12db20bb380c9fccabd3f10e6cda2cf0cab11515cedaa6e7b6eb55f | Brown butter colcannon recipe
An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brown_butter_colcannon_71332_16x9.jpg I have a particular passion for this recipe. Mash in any form has a special place in my heart, but this is simply sublime. I go dreamy-eyed every time I eat it, which is often. 1–1.25kg/2lb 4oz–2lb 12oz Kerr’s Pink, Golden Wonder or Rooster potatoes, preferably of a uniform size, scrubbed200g/7oz stripped and torn kale (weight once stripped from the stems)250ml/9fl oz full-fat milk150g/5½oz unsalted butter, cubed4 spring onions, thinly sliced salt and freshly ground black pepper 1–1.25kg/2lb 4oz–2lb 12oz Kerr’s Pink, Golden Wonder or Rooster potatoes, preferably of a uniform size, scrubbed 200g/7oz stripped and torn kale (weight once stripped from the stems) 250ml/9fl oz full-fat milk 150g/5½oz unsalted butter, cubed 4 spring onions, thinly sliced salt and freshly ground black pepper Method Put the potatoes, whole, into a large pan of salted cold water and bring to the boil. Partially cover the pan and cook at a robust simmer (checking that the pan isn’t boiling dry, and that the water isn’t bubbling so fiercely the potatoes break into pieces) until the potatoes feel tender when you pierce them gently with a fork. Smaller potatoes will take around 40 minutes, larger ones around 1 hour.Cook the kale in a small amount of salted boiling water for 5 minutes or until it’s soft and then drain. When you can handle it without burning yourself, squeeze out the excess water and put the kale back in the hot pan, cover the pan and leave to one side. Once your potatoes are tender, gently take them out of the pan (draining them in a colander may make them disintegrate and get waterlogged) and place on a board. Empty out the pan and give it a quick wipe with kitchen paper. Put it back on the turned-off hob and return the potatoes to the pan to dry out for a couple of minutes.Warm the milk in a jug in the microwave. Mash the potatoes. I like the texture from the skins, so I simply pour in the warmed milk and set to with a masher. (Whatever you do, don’t use a stick blender or you’ll turn them to glue.) Fold in the cooked kale and season to taste. Put the lid on while you make the brown butter and warm a serving dish.Put a small heatproof jug by the hob. Melt the butter in a heavy-based saucepan over a gentle heat. Once the butter’s melted, turn the heat to medium and cook, swirling the pan regularly, for about 7 minutes, until the butter starts to turn a deep golden brown, with dark speckles at the bottom of the pan. Remove the pan from the heat and add the sliced spring onions, which will make the butter sizzle furiously.Pour a third of the brown butter into your little jug and the rest into the potato pan. Beat the brown butter into the colcannon and then scrape into your warmed dish, making swirls in the top of the colcannon with your spatula. Pour the remaining brown butter on top and take to the table. Put the potatoes, whole, into a large pan of salted cold water and bring to the boil. Partially cover the pan and cook at a robust simmer (checking that the pan isn’t boiling dry, and that the water isn’t bubbling so fiercely the potatoes break into pieces) until the potatoes feel tender when you pierce them gently with a fork. Smaller potatoes will take around 40 minutes, larger ones around 1 hour. Put the potatoes, whole, into a large pan of salted cold water and bring to the boil. Partially cover the pan and cook at a robust simmer (checking that the pan isn’t boiling dry, and that the water isn’t bubbling so fiercely the potatoes break into pieces) until the potatoes feel tender when you pierce them gently with a fork. Smaller potatoes will take around 40 minutes, larger ones around 1 hour. Cook the kale in a small amount of salted boiling water for 5 minutes or until it’s soft and then drain. When you can handle it without burning yourself, squeeze out the excess water and put the kale back in the hot pan, cover the pan and leave to one side. Cook the kale in a small amount of salted boiling water for 5 minutes or until it’s soft and then drain. When you can handle it without burning yourself, squeeze out the excess water and put the kale back in the hot pan, cover the pan and leave to one side. Once your potatoes are tender, gently take them out of the pan (draining them in a colander may make them disintegrate and get waterlogged) and place on a board. Empty out the pan and give it a quick wipe with kitchen paper. Put it back on the turned-off hob and return the potatoes to the pan to dry out for a couple of minutes. Once your potatoes are tender, gently take them out of the pan (draining them in a colander may make them disintegrate and get waterlogged) and place on a board. Empty out the pan and give it a quick wipe with kitchen paper. Put it back on the turned-off hob and return the potatoes to the pan to dry out for a couple of minutes. Warm the milk in a jug in the microwave. Mash the potatoes. I like the texture from the skins, so I simply pour in the warmed milk and set to with a masher. (Whatever you do, don’t use a stick blender or you’ll turn them to glue.) Fold in the cooked kale and season to taste. Put the lid on while you make the brown butter and warm a serving dish. Warm the milk in a jug in the microwave. Mash the potatoes. I like the texture from the skins, so I simply pour in the warmed milk and set to with a masher. (Whatever you do, don’t use a stick blender or you’ll turn them to glue.) Fold in the cooked kale and season to taste. Put the lid on while you make the brown butter and warm a serving dish. Put a small heatproof jug by the hob. Melt the butter in a heavy-based saucepan over a gentle heat. Once the butter’s melted, turn the heat to medium and cook, swirling the pan regularly, for about 7 minutes, until the butter starts to turn a deep golden brown, with dark speckles at the bottom of the pan. Remove the pan from the heat and add the sliced spring onions, which will make the butter sizzle furiously. Put a small heatproof jug by the hob. Melt the butter in a heavy-based saucepan over a gentle heat. Once the butter’s melted, turn the heat to medium and cook, swirling the pan regularly, for about 7 minutes, until the butter starts to turn a deep golden brown, with dark speckles at the bottom of the pan. Remove the pan from the heat and add the sliced spring onions, which will make the butter sizzle furiously. Pour a third of the brown butter into your little jug and the rest into the potato pan. Beat the brown butter into the colcannon and then scrape into your warmed dish, making swirls in the top of the colcannon with your spatula. Pour the remaining brown butter on top and take to the table. Pour a third of the brown butter into your little jug and the rest into the potato pan. Beat the brown butter into the colcannon and then scrape into your warmed dish, making swirls in the top of the colcannon with your spatula. Pour the remaining brown butter on top and take to the table. Recipe tips To make brown butter it’s not essential that your butter is soft before you start, though I prefer it to be, but it must be unsalted. Keep the heat low until it’s melted, giving it the odd nudge with a spatula, and then turn the heat to medium and keep stirring regularly as it bubbles away, to stop the bits that are browning first from sticking too much to the base of the pan. | {
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"url": "https://www.bbc.co.uk/food/recipes/brown_butter_colcannon_71332",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Brown butter colcannon recipe",
"content": "An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brown_butter_colcannon_71332_16x9.jpg I have a particular passion for this recipe. Mash in any form has a special place in my heart, but this is simply sublime. I go dreamy-eyed every time I eat it, which is often. 1–1.25kg/2lb 4oz–2lb 12oz Kerr’s Pink, Golden Wonder or Rooster potatoes, preferably of a uniform size, scrubbed200g/7oz stripped and torn kale (weight once stripped from the stems)250ml/9fl oz full-fat milk150g/5½oz unsalted butter, cubed4 spring onions, thinly sliced salt and freshly ground black pepper 1–1.25kg/2lb 4oz–2lb 12oz Kerr’s Pink, Golden Wonder or Rooster potatoes, preferably of a uniform size, scrubbed 200g/7oz stripped and torn kale (weight once stripped from the stems) 250ml/9fl oz full-fat milk 150g/5½oz unsalted butter, cubed 4 spring onions, thinly sliced salt and freshly ground black pepper Method Put the potatoes, whole, into a large pan of salted cold water and bring to the boil. Partially cover the pan and cook at a robust simmer (checking that the pan isn’t boiling dry, and that the water isn’t bubbling so fiercely the potatoes break into pieces) until the potatoes feel tender when you pierce them gently with a fork. Smaller potatoes will take around 40 minutes, larger ones around 1 hour.Cook the kale in a small amount of salted boiling water for 5 minutes or until it’s soft and then drain. When you can handle it without burning yourself, squeeze out the excess water and put the kale back in the hot pan, cover the pan and leave to one side. Once your potatoes are tender, gently take them out of the pan (draining them in a colander may make them disintegrate and get waterlogged) and place on a board. Empty out the pan and give it a quick wipe with kitchen paper. Put it back on the turned-off hob and return the potatoes to the pan to dry out for a couple of minutes.Warm the milk in a jug in the microwave. Mash the potatoes. I like the texture from the skins, so I simply pour in the warmed milk and set to with a masher. (Whatever you do, don’t use a stick blender or you’ll turn them to glue.) Fold in the cooked kale and season to taste. Put the lid on while you make the brown butter and warm a serving dish.Put a small heatproof jug by the hob. Melt the butter in a heavy-based saucepan over a gentle heat. Once the butter’s melted, turn the heat to medium and cook, swirling the pan regularly, for about 7 minutes, until the butter starts to turn a deep golden brown, with dark speckles at the bottom of the pan. Remove the pan from the heat and add the sliced spring onions, which will make the butter sizzle furiously.Pour a third of the brown butter into your little jug and the rest into the potato pan. Beat the brown butter into the colcannon and then scrape into your warmed dish, making swirls in the top of the colcannon with your spatula. Pour the remaining brown butter on top and take to the table. Put the potatoes, whole, into a large pan of salted cold water and bring to the boil. Partially cover the pan and cook at a robust simmer (checking that the pan isn’t boiling dry, and that the water isn’t bubbling so fiercely the potatoes break into pieces) until the potatoes feel tender when you pierce them gently with a fork. Smaller potatoes will take around 40 minutes, larger ones around 1 hour. Put the potatoes, whole, into a large pan of salted cold water and bring to the boil. Partially cover the pan and cook at a robust simmer (checking that the pan isn’t boiling dry, and that the water isn’t bubbling so fiercely the potatoes break into pieces) until the potatoes feel tender when you pierce them gently with a fork. Smaller potatoes will take around 40 minutes, larger ones around 1 hour. Cook the kale in a small amount of salted boiling water for 5 minutes or until it’s soft and then drain. When you can handle it without burning yourself, squeeze out the excess water and put the kale back in the hot pan, cover the pan and leave to one side. Cook the kale in a small amount of salted boiling water for 5 minutes or until it’s soft and then drain. When you can handle it without burning yourself, squeeze out the excess water and put the kale back in the hot pan, cover the pan and leave to one side. Once your potatoes are tender, gently take them out of the pan (draining them in a colander may make them disintegrate and get waterlogged) and place on a board. Empty out the pan and give it a quick wipe with kitchen paper. Put it back on the turned-off hob and return the potatoes to the pan to dry out for a couple of minutes. Once your potatoes are tender, gently take them out of the pan (draining them in a colander may make them disintegrate and get waterlogged) and place on a board. Empty out the pan and give it a quick wipe with kitchen paper. Put it back on the turned-off hob and return the potatoes to the pan to dry out for a couple of minutes. Warm the milk in a jug in the microwave. Mash the potatoes. I like the texture from the skins, so I simply pour in the warmed milk and set to with a masher. (Whatever you do, don’t use a stick blender or you’ll turn them to glue.) Fold in the cooked kale and season to taste. Put the lid on while you make the brown butter and warm a serving dish. Warm the milk in a jug in the microwave. Mash the potatoes. I like the texture from the skins, so I simply pour in the warmed milk and set to with a masher. (Whatever you do, don’t use a stick blender or you’ll turn them to glue.) Fold in the cooked kale and season to taste. Put the lid on while you make the brown butter and warm a serving dish. Put a small heatproof jug by the hob. Melt the butter in a heavy-based saucepan over a gentle heat. Once the butter’s melted, turn the heat to medium and cook, swirling the pan regularly, for about 7 minutes, until the butter starts to turn a deep golden brown, with dark speckles at the bottom of the pan. Remove the pan from the heat and add the sliced spring onions, which will make the butter sizzle furiously. Put a small heatproof jug by the hob. Melt the butter in a heavy-based saucepan over a gentle heat. Once the butter’s melted, turn the heat to medium and cook, swirling the pan regularly, for about 7 minutes, until the butter starts to turn a deep golden brown, with dark speckles at the bottom of the pan. Remove the pan from the heat and add the sliced spring onions, which will make the butter sizzle furiously. Pour a third of the brown butter into your little jug and the rest into the potato pan. Beat the brown butter into the colcannon and then scrape into your warmed dish, making swirls in the top of the colcannon with your spatula. Pour the remaining brown butter on top and take to the table. Pour a third of the brown butter into your little jug and the rest into the potato pan. Beat the brown butter into the colcannon and then scrape into your warmed dish, making swirls in the top of the colcannon with your spatula. Pour the remaining brown butter on top and take to the table. Recipe tips To make brown butter it’s not essential that your butter is soft before you start, though I prefer it to be, but it must be unsalted. Keep the heat low until it’s melted, giving it the odd nudge with a spatula, and then turn the heat to medium and keep stirring regularly as it bubbles away, to stop the bits that are browning first from sticking too much to the base of the pan."
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} | 2abeafb631f544363ca4def9a1988c25cfba2a2fbaced11c2e422019498aa590 | Hasselback potatoes with bacon recipe
An average of 4.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hasselback_bacon_61171_16x9.jpg Transform humble spuds into tasty Christmas hasselback potato canapés, just add bacon and black pepper. Easy and cheap too! 1kg/2lb 4oz small baby potatoes300g/10½oz bacon rashers, each cut into 3 stripsfreshly ground black pepper 1kg/2lb 4oz small baby potatoes 300g/10½oz bacon rashers, each cut into 3 strips freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6Cut narrow slices into the potatoes, but not all the way down to the base. Make the slices a little narrower than a pound coin. Wrap each potato in half a rasher of bacon and place on a baking tray. Bake for 30-40 minutes, or until the potatoes are cooked through. Preheat the oven to 200C/180C Fan/Gas 6 Preheat the oven to 200C/180C Fan/Gas 6 Cut narrow slices into the potatoes, but not all the way down to the base. Make the slices a little narrower than a pound coin. Cut narrow slices into the potatoes, but not all the way down to the base. Make the slices a little narrower than a pound coin. Wrap each potato in half a rasher of bacon and place on a baking tray. Bake for 30-40 minutes, or until the potatoes are cooked through. Wrap each potato in half a rasher of bacon and place on a baking tray. Bake for 30-40 minutes, or until the potatoes are cooked through. Recipe tips If you would like to make these vegetarian, season the potatoes with sea salt, freshly ground black pepper and a little finely chopped fresh rosemary and drizzle with a little olive oil before baking. Make sure the seasoning is pushed inside the slices. Once cooked, hasselback potatoes freeze well. Simply reduce the initial cooking time by 10 minutes before cooling and freezing. Reheat in the oven for approximately 20 minutes, or until hot all the way through. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Hasselback potatoes with bacon recipe",
"content": "An average of 4.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hasselback_bacon_61171_16x9.jpg Transform humble spuds into tasty Christmas hasselback potato canapés, just add bacon and black pepper. Easy and cheap too! 1kg/2lb 4oz small baby potatoes300g/10½oz bacon rashers, each cut into 3 stripsfreshly ground black pepper 1kg/2lb 4oz small baby potatoes 300g/10½oz bacon rashers, each cut into 3 strips freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6Cut narrow slices into the potatoes, but not all the way down to the base. Make the slices a little narrower than a pound coin. Wrap each potato in half a rasher of bacon and place on a baking tray. Bake for 30-40 minutes, or until the potatoes are cooked through. Preheat the oven to 200C/180C Fan/Gas 6 Preheat the oven to 200C/180C Fan/Gas 6 Cut narrow slices into the potatoes, but not all the way down to the base. Make the slices a little narrower than a pound coin. Cut narrow slices into the potatoes, but not all the way down to the base. Make the slices a little narrower than a pound coin. Wrap each potato in half a rasher of bacon and place on a baking tray. Bake for 30-40 minutes, or until the potatoes are cooked through. Wrap each potato in half a rasher of bacon and place on a baking tray. Bake for 30-40 minutes, or until the potatoes are cooked through. Recipe tips If you would like to make these vegetarian, season the potatoes with sea salt, freshly ground black pepper and a little finely chopped fresh rosemary and drizzle with a little olive oil before baking. Make sure the seasoning is pushed inside the slices. Once cooked, hasselback potatoes freeze well. Simply reduce the initial cooking time by 10 minutes before cooling and freezing. Reheat in the oven for approximately 20 minutes, or until hot all the way through."
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} | 1301b9aeec907352d920d876b99d626267d47a8c46ba22da314b171a39204a06 | Honey mustard mash recipe
An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey_mustard_mash_10528_16x9.jpg Take your mashed potato to the next level with this creamy, cheesy baked version topped with a honey mustard dressing for ultimate comfort food vibes. A dream come true with sausages. 2–3 Maris Piper potatoes, peeled and sliced into 1cm/½in thick rounds20g/¾oz butter, cubed50ml/2fl oz double cream80g/2¾oz cheddar, finely grated, plus 50g/1¾oz for the topping1 tbsp wholegrain mustardsalt 2–3 Maris Piper potatoes, peeled and sliced into 1cm/½in thick rounds 20g/¾oz butter, cubed 50ml/2fl oz double cream 80g/2¾oz cheddar, finely grated, plus 50g/1¾oz for the topping 1 tbsp wholegrain mustard salt 1 tbsp runny honey1 tsp wholegrain mustard 1 tbsp runny honey 1 tsp wholegrain mustard Method Place the potatoes in a saucepan and just cover with cold water. Add salt and place over a medium heat. Bring the potatoes to a simmer, rather than a boil, to help them cook evenly. Cook for around 15 minutes. Test the potatoes are ready by poking a knife into them. If the knife slides straight in then they are good to go! Drain the potatoes and leave to dry in their own steam for around 3 minutes, by leaving in a colander above the saucepan of hot water with a tea towel on top. Preheat the oven to 200C/180C Fan/Gas 6. Pass the potatoes through a sieve or potato ricer into a large bowl. Add the butter as this will help to keep the mash fluffy. Heat the cream in a small saucepan until just warmed. Add the warm cream to the potatoes, then add the cheese and mustard. Place in an ovenproof dish and sprinkle the remainder of the cheese on top. Cook in the oven for 15–20 minutes, until golden and bubbling. Meanwhile, mix together the honey and mustard in a small bowl for the dressing. Remove the potatoes from the oven, pour the dressing over the top and serve. Place the potatoes in a saucepan and just cover with cold water. Add salt and place over a medium heat. Bring the potatoes to a simmer, rather than a boil, to help them cook evenly. Cook for around 15 minutes. Place the potatoes in a saucepan and just cover with cold water. Add salt and place over a medium heat. Bring the potatoes to a simmer, rather than a boil, to help them cook evenly. Cook for around 15 minutes. Test the potatoes are ready by poking a knife into them. If the knife slides straight in then they are good to go! Drain the potatoes and leave to dry in their own steam for around 3 minutes, by leaving in a colander above the saucepan of hot water with a tea towel on top. Test the potatoes are ready by poking a knife into them. If the knife slides straight in then they are good to go! Drain the potatoes and leave to dry in their own steam for around 3 minutes, by leaving in a colander above the saucepan of hot water with a tea towel on top. Preheat the oven to 200C/180C Fan/Gas 6. Pass the potatoes through a sieve or potato ricer into a large bowl. Add the butter as this will help to keep the mash fluffy. Heat the cream in a small saucepan until just warmed. Add the warm cream to the potatoes, then add the cheese and mustard. Place in an ovenproof dish and sprinkle the remainder of the cheese on top. Cook in the oven for 15–20 minutes, until golden and bubbling. Preheat the oven to 200C/180C Fan/Gas 6. Pass the potatoes through a sieve or potato ricer into a large bowl. Add the butter as this will help to keep the mash fluffy. Heat the cream in a small saucepan until just warmed. Add the warm cream to the potatoes, then add the cheese and mustard. Place in an ovenproof dish and sprinkle the remainder of the cheese on top. Cook in the oven for 15–20 minutes, until golden and bubbling. Meanwhile, mix together the honey and mustard in a small bowl for the dressing. Remove the potatoes from the oven, pour the dressing over the top and serve. Meanwhile, mix together the honey and mustard in a small bowl for the dressing. Remove the potatoes from the oven, pour the dressing over the top and serve. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Honey mustard mash 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/honey_mustard_mash_10528_16x9.jpg Take your mashed potato to the next level with this creamy, cheesy baked version topped with a honey mustard dressing for ultimate comfort food vibes. A dream come true with sausages. 2–3 Maris Piper potatoes, peeled and sliced into 1cm/½in thick rounds20g/¾oz butter, cubed50ml/2fl oz double cream80g/2¾oz cheddar, finely grated, plus 50g/1¾oz for the topping1 tbsp wholegrain mustardsalt 2–3 Maris Piper potatoes, peeled and sliced into 1cm/½in thick rounds 20g/¾oz butter, cubed 50ml/2fl oz double cream 80g/2¾oz cheddar, finely grated, plus 50g/1¾oz for the topping 1 tbsp wholegrain mustard salt 1 tbsp runny honey1 tsp wholegrain mustard 1 tbsp runny honey 1 tsp wholegrain mustard Method Place the potatoes in a saucepan and just cover with cold water. Add salt and place over a medium heat. Bring the potatoes to a simmer, rather than a boil, to help them cook evenly. Cook for around 15 minutes. Test the potatoes are ready by poking a knife into them. If the knife slides straight in then they are good to go! Drain the potatoes and leave to dry in their own steam for around 3 minutes, by leaving in a colander above the saucepan of hot water with a tea towel on top. Preheat the oven to 200C/180C Fan/Gas 6. Pass the potatoes through a sieve or potato ricer into a large bowl. Add the butter as this will help to keep the mash fluffy. Heat the cream in a small saucepan until just warmed. Add the warm cream to the potatoes, then add the cheese and mustard. Place in an ovenproof dish and sprinkle the remainder of the cheese on top. Cook in the oven for 15–20 minutes, until golden and bubbling. Meanwhile, mix together the honey and mustard in a small bowl for the dressing. Remove the potatoes from the oven, pour the dressing over the top and serve. Place the potatoes in a saucepan and just cover with cold water. Add salt and place over a medium heat. Bring the potatoes to a simmer, rather than a boil, to help them cook evenly. Cook for around 15 minutes. Place the potatoes in a saucepan and just cover with cold water. Add salt and place over a medium heat. Bring the potatoes to a simmer, rather than a boil, to help them cook evenly. Cook for around 15 minutes. Test the potatoes are ready by poking a knife into them. If the knife slides straight in then they are good to go! Drain the potatoes and leave to dry in their own steam for around 3 minutes, by leaving in a colander above the saucepan of hot water with a tea towel on top. Test the potatoes are ready by poking a knife into them. If the knife slides straight in then they are good to go! Drain the potatoes and leave to dry in their own steam for around 3 minutes, by leaving in a colander above the saucepan of hot water with a tea towel on top. Preheat the oven to 200C/180C Fan/Gas 6. Pass the potatoes through a sieve or potato ricer into a large bowl. Add the butter as this will help to keep the mash fluffy. Heat the cream in a small saucepan until just warmed. Add the warm cream to the potatoes, then add the cheese and mustard. Place in an ovenproof dish and sprinkle the remainder of the cheese on top. Cook in the oven for 15–20 minutes, until golden and bubbling. Preheat the oven to 200C/180C Fan/Gas 6. Pass the potatoes through a sieve or potato ricer into a large bowl. Add the butter as this will help to keep the mash fluffy. Heat the cream in a small saucepan until just warmed. Add the warm cream to the potatoes, then add the cheese and mustard. Place in an ovenproof dish and sprinkle the remainder of the cheese on top. Cook in the oven for 15–20 minutes, until golden and bubbling. Meanwhile, mix together the honey and mustard in a small bowl for the dressing. Remove the potatoes from the oven, pour the dressing over the top and serve. Meanwhile, mix together the honey and mustard in a small bowl for the dressing. Remove the potatoes from the oven, pour the dressing over the top and serve."
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} | e07dfabcb52cc5376d8bd5799ac96e77ef65aefb0dcebc3eb8ca2acca9d6c65b | Mary's fennel and potato gratin recipe
An average of 4.6 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fennel_and_potato_gratin_29963_16x9.jpg This is the perfect combination of potatoes and vegetables all cooked in one dish for a hearty dinner party or Sunday lunch. It is so tasty I could eat it as a supper on its own! You will need a shallow 2.4 litre/4 pint oven proof dish, about 23x30cm/9x13in. 50g/1¾oz butter, plus extra for greasing 3 large bulbs fennel3 onions600g/1lb 6oz large potatoes, peeled2 garlic cloves, crushed50g/1¾oz parmesan cheese, grated (or vegetarian equivalent) 50g/1¾oz butter, plus extra for greasing 3 large bulbs fennel 3 onions 600g/1lb 6oz large potatoes, peeled 2 garlic cloves, crushed 50g/1¾oz parmesan cheese, grated (or vegetarian equivalent) Method Preheat the oven to 200C/400F/Gas 6 (180 fan). Butter the serving dish.Trim the tops from the fennel and cut each bulb in half through the root, then cut each half lengthways into three wedges. Cut the onions into six wedges too in a similar way.Cut the potatoes into wedges the same size as the fennel wedges.Boil the fennel and onions in a large pan of salted water for about five minutes, then add the potatoes and boil for a further five minutes, or until the potatoes and fennel are just tender. Drain well.Put the 50g/1¾oz butter and the garlic in the same large pan set over a low heat until just melted. Return the potatoes and fennel to the butter, toss until coated then tip into the ovenproof dish. Sprinkle with the parmesan. Bake for 30-40 minutes, or until piping hot. Preheat the oven to 200C/400F/Gas 6 (180 fan). Butter the serving dish. Preheat the oven to 200C/400F/Gas 6 (180 fan). Butter the serving dish. Trim the tops from the fennel and cut each bulb in half through the root, then cut each half lengthways into three wedges. Cut the onions into six wedges too in a similar way. Trim the tops from the fennel and cut each bulb in half through the root, then cut each half lengthways into three wedges. Cut the onions into six wedges too in a similar way. Cut the potatoes into wedges the same size as the fennel wedges. Cut the potatoes into wedges the same size as the fennel wedges. Boil the fennel and onions in a large pan of salted water for about five minutes, then add the potatoes and boil for a further five minutes, or until the potatoes and fennel are just tender. Drain well. Boil the fennel and onions in a large pan of salted water for about five minutes, then add the potatoes and boil for a further five minutes, or until the potatoes and fennel are just tender. Drain well. Put the 50g/1¾oz butter and the garlic in the same large pan set over a low heat until just melted. Return the potatoes and fennel to the butter, toss until coated then tip into the ovenproof dish. Sprinkle with the parmesan. Bake for 30-40 minutes, or until piping hot. Put the 50g/1¾oz butter and the garlic in the same large pan set over a low heat until just melted. Return the potatoes and fennel to the butter, toss until coated then tip into the ovenproof dish. Sprinkle with the parmesan. Bake for 30-40 minutes, or until piping hot. Recipe tips Assemble the dish up to 12 hours ahead and chill in the fridge. It is essential to pre-cook the potatoes and fennel, otherwise they absorb too much butter and you would have to use more, giving an over-rich result and the fennel could be tougher. | {
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"title": "Mary's fennel and potato gratin recipe",
"content": "An average of 4.6 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fennel_and_potato_gratin_29963_16x9.jpg This is the perfect combination of potatoes and vegetables all cooked in one dish for a hearty dinner party or Sunday lunch. It is so tasty I could eat it as a supper on its own! You will need a shallow 2.4 litre/4 pint oven proof dish, about 23x30cm/9x13in. 50g/1¾oz butter, plus extra for greasing 3 large bulbs fennel3 onions600g/1lb 6oz large potatoes, peeled2 garlic cloves, crushed50g/1¾oz parmesan cheese, grated (or vegetarian equivalent) 50g/1¾oz butter, plus extra for greasing 3 large bulbs fennel 3 onions 600g/1lb 6oz large potatoes, peeled 2 garlic cloves, crushed 50g/1¾oz parmesan cheese, grated (or vegetarian equivalent) Method Preheat the oven to 200C/400F/Gas 6 (180 fan). Butter the serving dish.Trim the tops from the fennel and cut each bulb in half through the root, then cut each half lengthways into three wedges. Cut the onions into six wedges too in a similar way.Cut the potatoes into wedges the same size as the fennel wedges.Boil the fennel and onions in a large pan of salted water for about five minutes, then add the potatoes and boil for a further five minutes, or until the potatoes and fennel are just tender. Drain well.Put the 50g/1¾oz butter and the garlic in the same large pan set over a low heat until just melted. Return the potatoes and fennel to the butter, toss until coated then tip into the ovenproof dish. Sprinkle with the parmesan. Bake for 30-40 minutes, or until piping hot. Preheat the oven to 200C/400F/Gas 6 (180 fan). Butter the serving dish. Preheat the oven to 200C/400F/Gas 6 (180 fan). Butter the serving dish. Trim the tops from the fennel and cut each bulb in half through the root, then cut each half lengthways into three wedges. Cut the onions into six wedges too in a similar way. Trim the tops from the fennel and cut each bulb in half through the root, then cut each half lengthways into three wedges. Cut the onions into six wedges too in a similar way. Cut the potatoes into wedges the same size as the fennel wedges. Cut the potatoes into wedges the same size as the fennel wedges. Boil the fennel and onions in a large pan of salted water for about five minutes, then add the potatoes and boil for a further five minutes, or until the potatoes and fennel are just tender. Drain well. Boil the fennel and onions in a large pan of salted water for about five minutes, then add the potatoes and boil for a further five minutes, or until the potatoes and fennel are just tender. Drain well. Put the 50g/1¾oz butter and the garlic in the same large pan set over a low heat until just melted. Return the potatoes and fennel to the butter, toss until coated then tip into the ovenproof dish. Sprinkle with the parmesan. Bake for 30-40 minutes, or until piping hot. Put the 50g/1¾oz butter and the garlic in the same large pan set over a low heat until just melted. Return the potatoes and fennel to the butter, toss until coated then tip into the ovenproof dish. Sprinkle with the parmesan. Bake for 30-40 minutes, or until piping hot. Recipe tips Assemble the dish up to 12 hours ahead and chill in the fridge. It is essential to pre-cook the potatoes and fennel, otherwise they absorb too much butter and you would have to use more, giving an over-rich result and the fennel could be tougher."
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} | a82a4249d9302508e241401f76865fe817ce4427ffe51daa98e80c176dbdfd6e | Celeriac and potato dauphinoise recipe
An average of 4.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/celeriac_and_potato_05303_16x9.jpg Celeriac adds a nutty complexity to this classic dauphinoise. Serve this creamy, garlicky side dish with your favourite Sunday roast or a baked ham. butter, for greasing500ml/18fl oz double cream1 tbsp Dijon mustard1 tbsp finely chopped fresh rosemary2 smoked garlic cloves (or regular garlic if smoked unavailable), crushed400g/14oz celeriac, peeled and very thinly sliced (ideally with a mandolin)400g/14oz Maris Piper potatoes, peeled and very thinly sliced (ideally with a mandolin)100g/3½oz Parmesan (or a similar vegetarian hard cheese), gratedsalt and freshly ground black pepper butter, for greasing 500ml/18fl oz double cream 1 tbsp Dijon mustard 1 tbsp finely chopped fresh rosemary 2 smoked garlic cloves (or regular garlic if smoked unavailable), crushed 400g/14oz celeriac, peeled and very thinly sliced (ideally with a mandolin) 400g/14oz Maris Piper potatoes, peeled and very thinly sliced (ideally with a mandolin) 100g/3½oz Parmesan (or a similar vegetarian hard cheese), grated salt and freshly ground black pepper Method For the dauphinoise, grease a large baking dish with butter and preheat the oven to 200C/180C Fan/Gas 6.Add the cream, mustard, rosemary and garlic to a saucepan. Stir well and bring to a simmer. Remove from the heat and season generously with salt and pepper. Toss the celeriac and potatoes in the cream sauce to coat then arrange layers of the sliced vegetables in the prepared dish. Pour any remaining cream sauce over the top. Cut a piece of baking paper large enough to cover the top of the baking dish. Place on top of the dish and then place a heavy baking tray or ovenproof dish on top, to weigh down the ingredients. Bake for 1 hour, then take out of the oven and remove the paper and baking tray. Sprinkle with the Parmesan and return to the oven for a further 15 minutes to brown the top. For the dauphinoise, grease a large baking dish with butter and preheat the oven to 200C/180C Fan/Gas 6. For the dauphinoise, grease a large baking dish with butter and preheat the oven to 200C/180C Fan/Gas 6. Add the cream, mustard, rosemary and garlic to a saucepan. Stir well and bring to a simmer. Remove from the heat and season generously with salt and pepper. Toss the celeriac and potatoes in the cream sauce to coat then arrange layers of the sliced vegetables in the prepared dish. Pour any remaining cream sauce over the top. Add the cream, mustard, rosemary and garlic to a saucepan. Stir well and bring to a simmer. Remove from the heat and season generously with salt and pepper. Toss the celeriac and potatoes in the cream sauce to coat then arrange layers of the sliced vegetables in the prepared dish. Pour any remaining cream sauce over the top. Cut a piece of baking paper large enough to cover the top of the baking dish. Place on top of the dish and then place a heavy baking tray or ovenproof dish on top, to weigh down the ingredients. Bake for 1 hour, then take out of the oven and remove the paper and baking tray. Sprinkle with the Parmesan and return to the oven for a further 15 minutes to brown the top. Cut a piece of baking paper large enough to cover the top of the baking dish. Place on top of the dish and then place a heavy baking tray or ovenproof dish on top, to weigh down the ingredients. Bake for 1 hour, then take out of the oven and remove the paper and baking tray. Sprinkle with the Parmesan and return to the oven for a further 15 minutes to brown the top. | {
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"title": "Celeriac and potato dauphinoise recipe",
"content": "An average of 4.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/celeriac_and_potato_05303_16x9.jpg Celeriac adds a nutty complexity to this classic dauphinoise. Serve this creamy, garlicky side dish with your favourite Sunday roast or a baked ham. butter, for greasing500ml/18fl oz double cream1 tbsp Dijon mustard1 tbsp finely chopped fresh rosemary2 smoked garlic cloves (or regular garlic if smoked unavailable), crushed400g/14oz celeriac, peeled and very thinly sliced (ideally with a mandolin)400g/14oz Maris Piper potatoes, peeled and very thinly sliced (ideally with a mandolin)100g/3½oz Parmesan (or a similar vegetarian hard cheese), gratedsalt and freshly ground black pepper butter, for greasing 500ml/18fl oz double cream 1 tbsp Dijon mustard 1 tbsp finely chopped fresh rosemary 2 smoked garlic cloves (or regular garlic if smoked unavailable), crushed 400g/14oz celeriac, peeled and very thinly sliced (ideally with a mandolin) 400g/14oz Maris Piper potatoes, peeled and very thinly sliced (ideally with a mandolin) 100g/3½oz Parmesan (or a similar vegetarian hard cheese), grated salt and freshly ground black pepper Method For the dauphinoise, grease a large baking dish with butter and preheat the oven to 200C/180C Fan/Gas 6.Add the cream, mustard, rosemary and garlic to a saucepan. Stir well and bring to a simmer. Remove from the heat and season generously with salt and pepper. Toss the celeriac and potatoes in the cream sauce to coat then arrange layers of the sliced vegetables in the prepared dish. Pour any remaining cream sauce over the top. Cut a piece of baking paper large enough to cover the top of the baking dish. Place on top of the dish and then place a heavy baking tray or ovenproof dish on top, to weigh down the ingredients. Bake for 1 hour, then take out of the oven and remove the paper and baking tray. Sprinkle with the Parmesan and return to the oven for a further 15 minutes to brown the top. For the dauphinoise, grease a large baking dish with butter and preheat the oven to 200C/180C Fan/Gas 6. For the dauphinoise, grease a large baking dish with butter and preheat the oven to 200C/180C Fan/Gas 6. Add the cream, mustard, rosemary and garlic to a saucepan. Stir well and bring to a simmer. Remove from the heat and season generously with salt and pepper. Toss the celeriac and potatoes in the cream sauce to coat then arrange layers of the sliced vegetables in the prepared dish. Pour any remaining cream sauce over the top. Add the cream, mustard, rosemary and garlic to a saucepan. Stir well and bring to a simmer. Remove from the heat and season generously with salt and pepper. Toss the celeriac and potatoes in the cream sauce to coat then arrange layers of the sliced vegetables in the prepared dish. Pour any remaining cream sauce over the top. Cut a piece of baking paper large enough to cover the top of the baking dish. Place on top of the dish and then place a heavy baking tray or ovenproof dish on top, to weigh down the ingredients. Bake for 1 hour, then take out of the oven and remove the paper and baking tray. Sprinkle with the Parmesan and return to the oven for a further 15 minutes to brown the top. Cut a piece of baking paper large enough to cover the top of the baking dish. Place on top of the dish and then place a heavy baking tray or ovenproof dish on top, to weigh down the ingredients. Bake for 1 hour, then take out of the oven and remove the paper and baking tray. Sprinkle with the Parmesan and return to the oven for a further 15 minutes to brown the top."
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} | 8a5f4c3863b1beeae97478b0ce5628cf587bdbbc82388ca6ae6f0f1247240938 | Jansson’s temptation recipe
An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/janssons_temptation_64368_16x9.jpg Jansson’s temptation is very much the taste of Christmas for Swedes, and I have enthusiastically incorporated it into my own festive eating schedule. And while I do, indeed, serve it with the Norwegian pork ribs, it is so addictively good that I am happy to make a main meal out of it, with a salad or two on the side. 60g/2¼oz butter, plus extra for greasing2 large onions, approx. 400g/14oz, thinly sliced2 tsp sea salt flakes, plus ½ tsp (or 1 tsp fine sea salt, plus ¼ tsp)1.25kg/2lb 12oz potatoes, peeled and cut into narrow strips like French friesblack pepper2 x 125g tins Swedish ansjovis (sprats), drained, see recipe tip 300ml/½ pint full-fat milk 300ml/½ pint double cream2–3 tbsp breadcrumbs (optional) 60g/2¼oz butter, plus extra for greasing 2 large onions, approx. 400g/14oz, thinly sliced 2 tsp sea salt flakes, plus ½ tsp (or 1 tsp fine sea salt, plus ¼ tsp) 1.25kg/2lb 12oz potatoes, peeled and cut into narrow strips like French fries black pepper 2 x 125g tins Swedish ansjovis (sprats), drained, see recipe tip 300ml/½ pint full-fat milk 300ml/½ pint double cream 2–3 tbsp breadcrumbs (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Butter an ovenproof dish with a capacity of about 2.5 litres/4½ pints (mine measures 34 x 20 x 6cm/13½ x 8 x 2½in).Melt 3 tablespoons of the butter in a large frying pan (I use a non-stick one of 28cm/11in diameter). Add the onions, sprinkle with the ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt) and stir for a few minutes over medium–high heat. Once they start to lose their raw look, turn the heat down to low and cook very gently for 15–20 minutes. Keep an eye on them, and stir regularly: they should be soft and pale gold. If they are beginning to catch, you can sprinkle a little water into the pan, or add more butter. Once they’re ready, use a bendy spatula to scrape them and their buttery juices into a bowl.Put a third of the potatoes into the buttered dish. Season with 1 teaspoon of sea salt flakes (or ½ teaspoon of fine sea salt) and a good grinding of pepper. Spread half the soft onions over the potatoes, followed by one tin of sprats. And now layer up again: the second third of potatoes, salt and pepper as before, followed by the remaining onions and the second tin of sprats. Top with the final third of potatoes.Mix together the milk and cream in a jug and pour it over the potatoes – it won’t cover them completely. Push down any that are poking up, just so that they’re lightly covered with the creamy milk, but don’t worry if they pop up again. Sprinkle over the breadcrumbs, if using, and dot over the remaining tablespoon of butter, then bake for 1 hour, but check at 45 minutes: push a fork in, and if it meets with no resistance, the potatoes are cooked. They’ll certainly be golden on top, but it’s essential they’re soft underneath.The gratin will stand for a while until needed, and tastes just as good, if not better, warm rather than hot. Preheat the oven to 200C/180C Fan/Gas 6. Butter an ovenproof dish with a capacity of about 2.5 litres/4½ pints (mine measures 34 x 20 x 6cm/13½ x 8 x 2½in). Preheat the oven to 200C/180C Fan/Gas 6. Butter an ovenproof dish with a capacity of about 2.5 litres/4½ pints (mine measures 34 x 20 x 6cm/13½ x 8 x 2½in). Melt 3 tablespoons of the butter in a large frying pan (I use a non-stick one of 28cm/11in diameter). Add the onions, sprinkle with the ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt) and stir for a few minutes over medium–high heat. Once they start to lose their raw look, turn the heat down to low and cook very gently for 15–20 minutes. Keep an eye on them, and stir regularly: they should be soft and pale gold. If they are beginning to catch, you can sprinkle a little water into the pan, or add more butter. Once they’re ready, use a bendy spatula to scrape them and their buttery juices into a bowl. Melt 3 tablespoons of the butter in a large frying pan (I use a non-stick one of 28cm/11in diameter). Add the onions, sprinkle with the ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt) and stir for a few minutes over medium–high heat. Once they start to lose their raw look, turn the heat down to low and cook very gently for 15–20 minutes. Keep an eye on them, and stir regularly: they should be soft and pale gold. If they are beginning to catch, you can sprinkle a little water into the pan, or add more butter. Once they’re ready, use a bendy spatula to scrape them and their buttery juices into a bowl. Put a third of the potatoes into the buttered dish. Season with 1 teaspoon of sea salt flakes (or ½ teaspoon of fine sea salt) and a good grinding of pepper. Spread half the soft onions over the potatoes, followed by one tin of sprats. And now layer up again: the second third of potatoes, salt and pepper as before, followed by the remaining onions and the second tin of sprats. Top with the final third of potatoes. Put a third of the potatoes into the buttered dish. Season with 1 teaspoon of sea salt flakes (or ½ teaspoon of fine sea salt) and a good grinding of pepper. Spread half the soft onions over the potatoes, followed by one tin of sprats. And now layer up again: the second third of potatoes, salt and pepper as before, followed by the remaining onions and the second tin of sprats. Top with the final third of potatoes. Mix together the milk and cream in a jug and pour it over the potatoes – it won’t cover them completely. Push down any that are poking up, just so that they’re lightly covered with the creamy milk, but don’t worry if they pop up again. Sprinkle over the breadcrumbs, if using, and dot over the remaining tablespoon of butter, then bake for 1 hour, but check at 45 minutes: push a fork in, and if it meets with no resistance, the potatoes are cooked. They’ll certainly be golden on top, but it’s essential they’re soft underneath. Mix together the milk and cream in a jug and pour it over the potatoes – it won’t cover them completely. Push down any that are poking up, just so that they’re lightly covered with the creamy milk, but don’t worry if they pop up again. Sprinkle over the breadcrumbs, if using, and dot over the remaining tablespoon of butter, then bake for 1 hour, but check at 45 minutes: push a fork in, and if it meets with no resistance, the potatoes are cooked. They’ll certainly be golden on top, but it’s essential they’re soft underneath. The gratin will stand for a while until needed, and tastes just as good, if not better, warm rather than hot. The gratin will stand for a while until needed, and tastes just as good, if not better, warm rather than hot. Recipe tips You may have come across Jansson’s temptation described as a potato and anchovy dish. But in fact, the Swedish ‘ansjovis’ are sprats rather than anchovies, not a completely different kettle of fish, but different enough. Significantly, they are less salty and intense, having a lighter, sweeter cure than anchovies; it might be more accurate to describe them as pickled. I get mine from my usual online supermarket but otherwise you can get them from Scandinavian food websites. Leftovers are easily reheated for repeated rapture. For many Swedes – and those of us who are not Swedish – it is these reheated leftovers that are the real Christmas treat. | {
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"content": "An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/janssons_temptation_64368_16x9.jpg Jansson’s temptation is very much the taste of Christmas for Swedes, and I have enthusiastically incorporated it into my own festive eating schedule. And while I do, indeed, serve it with the Norwegian pork ribs, it is so addictively good that I am happy to make a main meal out of it, with a salad or two on the side. 60g/2¼oz butter, plus extra for greasing2 large onions, approx. 400g/14oz, thinly sliced2 tsp sea salt flakes, plus ½ tsp (or 1 tsp fine sea salt, plus ¼ tsp)1.25kg/2lb 12oz potatoes, peeled and cut into narrow strips like French friesblack pepper2 x 125g tins Swedish ansjovis (sprats), drained, see recipe tip 300ml/½ pint full-fat milk 300ml/½ pint double cream2–3 tbsp breadcrumbs (optional) 60g/2¼oz butter, plus extra for greasing 2 large onions, approx. 400g/14oz, thinly sliced 2 tsp sea salt flakes, plus ½ tsp (or 1 tsp fine sea salt, plus ¼ tsp) 1.25kg/2lb 12oz potatoes, peeled and cut into narrow strips like French fries black pepper 2 x 125g tins Swedish ansjovis (sprats), drained, see recipe tip 300ml/½ pint full-fat milk 300ml/½ pint double cream 2–3 tbsp breadcrumbs (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Butter an ovenproof dish with a capacity of about 2.5 litres/4½ pints (mine measures 34 x 20 x 6cm/13½ x 8 x 2½in).Melt 3 tablespoons of the butter in a large frying pan (I use a non-stick one of 28cm/11in diameter). Add the onions, sprinkle with the ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt) and stir for a few minutes over medium–high heat. Once they start to lose their raw look, turn the heat down to low and cook very gently for 15–20 minutes. Keep an eye on them, and stir regularly: they should be soft and pale gold. If they are beginning to catch, you can sprinkle a little water into the pan, or add more butter. Once they’re ready, use a bendy spatula to scrape them and their buttery juices into a bowl.Put a third of the potatoes into the buttered dish. Season with 1 teaspoon of sea salt flakes (or ½ teaspoon of fine sea salt) and a good grinding of pepper. Spread half the soft onions over the potatoes, followed by one tin of sprats. And now layer up again: the second third of potatoes, salt and pepper as before, followed by the remaining onions and the second tin of sprats. Top with the final third of potatoes.Mix together the milk and cream in a jug and pour it over the potatoes – it won’t cover them completely. Push down any that are poking up, just so that they’re lightly covered with the creamy milk, but don’t worry if they pop up again. Sprinkle over the breadcrumbs, if using, and dot over the remaining tablespoon of butter, then bake for 1 hour, but check at 45 minutes: push a fork in, and if it meets with no resistance, the potatoes are cooked. They’ll certainly be golden on top, but it’s essential they’re soft underneath.The gratin will stand for a while until needed, and tastes just as good, if not better, warm rather than hot. Preheat the oven to 200C/180C Fan/Gas 6. Butter an ovenproof dish with a capacity of about 2.5 litres/4½ pints (mine measures 34 x 20 x 6cm/13½ x 8 x 2½in). Preheat the oven to 200C/180C Fan/Gas 6. Butter an ovenproof dish with a capacity of about 2.5 litres/4½ pints (mine measures 34 x 20 x 6cm/13½ x 8 x 2½in). Melt 3 tablespoons of the butter in a large frying pan (I use a non-stick one of 28cm/11in diameter). Add the onions, sprinkle with the ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt) and stir for a few minutes over medium–high heat. Once they start to lose their raw look, turn the heat down to low and cook very gently for 15–20 minutes. Keep an eye on them, and stir regularly: they should be soft and pale gold. If they are beginning to catch, you can sprinkle a little water into the pan, or add more butter. Once they’re ready, use a bendy spatula to scrape them and their buttery juices into a bowl. Melt 3 tablespoons of the butter in a large frying pan (I use a non-stick one of 28cm/11in diameter). Add the onions, sprinkle with the ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt) and stir for a few minutes over medium–high heat. Once they start to lose their raw look, turn the heat down to low and cook very gently for 15–20 minutes. Keep an eye on them, and stir regularly: they should be soft and pale gold. If they are beginning to catch, you can sprinkle a little water into the pan, or add more butter. Once they’re ready, use a bendy spatula to scrape them and their buttery juices into a bowl. Put a third of the potatoes into the buttered dish. Season with 1 teaspoon of sea salt flakes (or ½ teaspoon of fine sea salt) and a good grinding of pepper. Spread half the soft onions over the potatoes, followed by one tin of sprats. And now layer up again: the second third of potatoes, salt and pepper as before, followed by the remaining onions and the second tin of sprats. Top with the final third of potatoes. Put a third of the potatoes into the buttered dish. Season with 1 teaspoon of sea salt flakes (or ½ teaspoon of fine sea salt) and a good grinding of pepper. Spread half the soft onions over the potatoes, followed by one tin of sprats. And now layer up again: the second third of potatoes, salt and pepper as before, followed by the remaining onions and the second tin of sprats. Top with the final third of potatoes. Mix together the milk and cream in a jug and pour it over the potatoes – it won’t cover them completely. Push down any that are poking up, just so that they’re lightly covered with the creamy milk, but don’t worry if they pop up again. Sprinkle over the breadcrumbs, if using, and dot over the remaining tablespoon of butter, then bake for 1 hour, but check at 45 minutes: push a fork in, and if it meets with no resistance, the potatoes are cooked. They’ll certainly be golden on top, but it’s essential they’re soft underneath. Mix together the milk and cream in a jug and pour it over the potatoes – it won’t cover them completely. Push down any that are poking up, just so that they’re lightly covered with the creamy milk, but don’t worry if they pop up again. Sprinkle over the breadcrumbs, if using, and dot over the remaining tablespoon of butter, then bake for 1 hour, but check at 45 minutes: push a fork in, and if it meets with no resistance, the potatoes are cooked. They’ll certainly be golden on top, but it’s essential they’re soft underneath. The gratin will stand for a while until needed, and tastes just as good, if not better, warm rather than hot. The gratin will stand for a while until needed, and tastes just as good, if not better, warm rather than hot. Recipe tips You may have come across Jansson’s temptation described as a potato and anchovy dish. But in fact, the Swedish ‘ansjovis’ are sprats rather than anchovies, not a completely different kettle of fish, but different enough. Significantly, they are less salty and intense, having a lighter, sweeter cure than anchovies; it might be more accurate to describe them as pickled. I get mine from my usual online supermarket but otherwise you can get them from Scandinavian food websites. Leftovers are easily reheated for repeated rapture. For many Swedes – and those of us who are not Swedish – it is these reheated leftovers that are the real Christmas treat."
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} | b79d8585dacb63d09c8926908f1626d47403cdd23651e553907d3306479c671f | Potato bread with wild mushroom cream sauce recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_bread_with_wild_72631_16x9.jpg Freshly made potato farls are served with a rich and creamy mushroom sauce, a great brunch option. 4 medium potatoes, peeled and cut into even chunks120g/4¼oz plain flour, plus extra for dusting30g/1oz butter, melted, plus extra knobs for fryingsalt 4 medium potatoes, peeled and cut into even chunks 120g/4¼oz plain flour, plus extra for dusting 30g/1oz butter, melted, plus extra knobs for frying salt olive oil or butter, for frying250g/9oz wild mushrooms2 shallots or 1 small onion, chopped2 garlic cloves, chopped2 tsp fresh thyme, chopped150ml/5fl oz white wine200ml/7fl oz double cream (or crème fraÎche) salt and freshly ground black pepper olive oil or butter, for frying 250g/9oz wild mushrooms 2 shallots or 1 small onion, chopped 2 garlic cloves, chopped 2 tsp fresh thyme, chopped 150ml/5fl oz white wine 200ml/7fl oz double cream (or crème fraÎche) salt and freshly ground black pepper Method To make the potato bread, bring a large saucepan of water and ½ teaspoon salt to the boil. Boil the potatoes until a knife can easily slide into them. Drain the potatoes and transfer to a large bowl. Mash thoroughly and leave to cool. Add the flour, butter and a pinch of salt to the mashed potatoes. Mix together with your hands until it forms a smooth dough.Dust a work surface or chopping board with some flour and roll out the dough until it is roughly 5mm/¼in thick. Dust the work surface with a little more flour, then cut the dough into whatever shape you like – a traditional shape is similar to a large pizza slice, but you can also cut the dough into circles with a large biscuit cutter. Repeat until all the dough is used up. Heat a knob of butter in a frying pan and cook in batches. The potato breads should roughly take about 4 minutes to cook on each side and they should be golden brown in colour. Keep warm.To make the sauce, heat the oil or butter in a large frying pan. If you are using large wild mushrooms, such as king oysters, lightly fry these largest mushrooms first for 5 minutes. Before they get too soft, add any remaining mushrooms and the shallot to the pan and fry for another 4–5 minutes or until the shallot has softened. Add the garlic and thyme and fry for 1 minute, making sure the garlic does not burn. Pour in the white wine and simmer until it has reduced by half. Add the cream and bring to the boil before reducing to a simmer. Simmer for 5 minutes until the sauce has thickened. Season with salt and pepper. Serve warm with the potato bread. To make the potato bread, bring a large saucepan of water and ½ teaspoon salt to the boil. Boil the potatoes until a knife can easily slide into them. Drain the potatoes and transfer to a large bowl. Mash thoroughly and leave to cool. Add the flour, butter and a pinch of salt to the mashed potatoes. Mix together with your hands until it forms a smooth dough. To make the potato bread, bring a large saucepan of water and ½ teaspoon salt to the boil. Boil the potatoes until a knife can easily slide into them. Drain the potatoes and transfer to a large bowl. Mash thoroughly and leave to cool. Add the flour, butter and a pinch of salt to the mashed potatoes. Mix together with your hands until it forms a smooth dough. Dust a work surface or chopping board with some flour and roll out the dough until it is roughly 5mm/¼in thick. Dust the work surface with a little more flour, then cut the dough into whatever shape you like – a traditional shape is similar to a large pizza slice, but you can also cut the dough into circles with a large biscuit cutter. Repeat until all the dough is used up. Dust a work surface or chopping board with some flour and roll out the dough until it is roughly 5mm/¼in thick. Dust the work surface with a little more flour, then cut the dough into whatever shape you like – a traditional shape is similar to a large pizza slice, but you can also cut the dough into circles with a large biscuit cutter. Repeat until all the dough is used up. Heat a knob of butter in a frying pan and cook in batches. The potato breads should roughly take about 4 minutes to cook on each side and they should be golden brown in colour. Keep warm. Heat a knob of butter in a frying pan and cook in batches. The potato breads should roughly take about 4 minutes to cook on each side and they should be golden brown in colour. Keep warm. To make the sauce, heat the oil or butter in a large frying pan. If you are using large wild mushrooms, such as king oysters, lightly fry these largest mushrooms first for 5 minutes. Before they get too soft, add any remaining mushrooms and the shallot to the pan and fry for another 4–5 minutes or until the shallot has softened. Add the garlic and thyme and fry for 1 minute, making sure the garlic does not burn. Pour in the white wine and simmer until it has reduced by half. Add the cream and bring to the boil before reducing to a simmer. Simmer for 5 minutes until the sauce has thickened. Season with salt and pepper. Serve warm with the potato bread. To make the sauce, heat the oil or butter in a large frying pan. If you are using large wild mushrooms, such as king oysters, lightly fry these largest mushrooms first for 5 minutes. Before they get too soft, add any remaining mushrooms and the shallot to the pan and fry for another 4–5 minutes or until the shallot has softened. Add the garlic and thyme and fry for 1 minute, making sure the garlic does not burn. Pour in the white wine and simmer until it has reduced by half. Add the cream and bring to the boil before reducing to a simmer. Simmer for 5 minutes until the sauce has thickened. Season with salt and pepper. Serve warm with the potato bread. | {
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"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_bread_with_wild_72631_16x9.jpg Freshly made potato farls are served with a rich and creamy mushroom sauce, a great brunch option. 4 medium potatoes, peeled and cut into even chunks120g/4¼oz plain flour, plus extra for dusting30g/1oz butter, melted, plus extra knobs for fryingsalt 4 medium potatoes, peeled and cut into even chunks 120g/4¼oz plain flour, plus extra for dusting 30g/1oz butter, melted, plus extra knobs for frying salt olive oil or butter, for frying250g/9oz wild mushrooms2 shallots or 1 small onion, chopped2 garlic cloves, chopped2 tsp fresh thyme, chopped150ml/5fl oz white wine200ml/7fl oz double cream (or crème fraÎche) salt and freshly ground black pepper olive oil or butter, for frying 250g/9oz wild mushrooms 2 shallots or 1 small onion, chopped 2 garlic cloves, chopped 2 tsp fresh thyme, chopped 150ml/5fl oz white wine 200ml/7fl oz double cream (or crème fraÎche) salt and freshly ground black pepper Method To make the potato bread, bring a large saucepan of water and ½ teaspoon salt to the boil. Boil the potatoes until a knife can easily slide into them. Drain the potatoes and transfer to a large bowl. Mash thoroughly and leave to cool. Add the flour, butter and a pinch of salt to the mashed potatoes. Mix together with your hands until it forms a smooth dough.Dust a work surface or chopping board with some flour and roll out the dough until it is roughly 5mm/¼in thick. Dust the work surface with a little more flour, then cut the dough into whatever shape you like – a traditional shape is similar to a large pizza slice, but you can also cut the dough into circles with a large biscuit cutter. Repeat until all the dough is used up. Heat a knob of butter in a frying pan and cook in batches. The potato breads should roughly take about 4 minutes to cook on each side and they should be golden brown in colour. Keep warm.To make the sauce, heat the oil or butter in a large frying pan. If you are using large wild mushrooms, such as king oysters, lightly fry these largest mushrooms first for 5 minutes. Before they get too soft, add any remaining mushrooms and the shallot to the pan and fry for another 4–5 minutes or until the shallot has softened. Add the garlic and thyme and fry for 1 minute, making sure the garlic does not burn. Pour in the white wine and simmer until it has reduced by half. Add the cream and bring to the boil before reducing to a simmer. Simmer for 5 minutes until the sauce has thickened. Season with salt and pepper. Serve warm with the potato bread. To make the potato bread, bring a large saucepan of water and ½ teaspoon salt to the boil. Boil the potatoes until a knife can easily slide into them. Drain the potatoes and transfer to a large bowl. Mash thoroughly and leave to cool. Add the flour, butter and a pinch of salt to the mashed potatoes. Mix together with your hands until it forms a smooth dough. To make the potato bread, bring a large saucepan of water and ½ teaspoon salt to the boil. Boil the potatoes until a knife can easily slide into them. Drain the potatoes and transfer to a large bowl. Mash thoroughly and leave to cool. Add the flour, butter and a pinch of salt to the mashed potatoes. Mix together with your hands until it forms a smooth dough. Dust a work surface or chopping board with some flour and roll out the dough until it is roughly 5mm/¼in thick. Dust the work surface with a little more flour, then cut the dough into whatever shape you like – a traditional shape is similar to a large pizza slice, but you can also cut the dough into circles with a large biscuit cutter. Repeat until all the dough is used up. Dust a work surface or chopping board with some flour and roll out the dough until it is roughly 5mm/¼in thick. Dust the work surface with a little more flour, then cut the dough into whatever shape you like – a traditional shape is similar to a large pizza slice, but you can also cut the dough into circles with a large biscuit cutter. Repeat until all the dough is used up. Heat a knob of butter in a frying pan and cook in batches. The potato breads should roughly take about 4 minutes to cook on each side and they should be golden brown in colour. Keep warm. Heat a knob of butter in a frying pan and cook in batches. The potato breads should roughly take about 4 minutes to cook on each side and they should be golden brown in colour. Keep warm. To make the sauce, heat the oil or butter in a large frying pan. If you are using large wild mushrooms, such as king oysters, lightly fry these largest mushrooms first for 5 minutes. Before they get too soft, add any remaining mushrooms and the shallot to the pan and fry for another 4–5 minutes or until the shallot has softened. Add the garlic and thyme and fry for 1 minute, making sure the garlic does not burn. Pour in the white wine and simmer until it has reduced by half. Add the cream and bring to the boil before reducing to a simmer. Simmer for 5 minutes until the sauce has thickened. Season with salt and pepper. Serve warm with the potato bread. To make the sauce, heat the oil or butter in a large frying pan. If you are using large wild mushrooms, such as king oysters, lightly fry these largest mushrooms first for 5 minutes. Before they get too soft, add any remaining mushrooms and the shallot to the pan and fry for another 4–5 minutes or until the shallot has softened. Add the garlic and thyme and fry for 1 minute, making sure the garlic does not burn. Pour in the white wine and simmer until it has reduced by half. Add the cream and bring to the boil before reducing to a simmer. Simmer for 5 minutes until the sauce has thickened. Season with salt and pepper. Serve warm with the potato bread."
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} | cf9653a902f3eb130d27384f9127bc94cf00fa6e7fad07ac4e591dd031575b54 | Beef ravioli recipe
To make the beef cheek filling, roll the beef in the flour and pat off any excess. Heat the oil in a large casserole over a medium heat, add the meat and cook until well browned all over. Remove the meat and set aside. Preheat the oven to 150C/130C Fan/Gas 2. Add the onion, carrots and celery to the casserole and cook for around 8–10 minutes, until the onions are just soft. Stir in the garlic and tomato purée. Add the beer (or red wine) and stock and return the meat to the casserole. Bring to a gentle simmer, cover with the lid and place in the oven. Cook for around 4 hours until the cheeks are tender. (You could also cook them in a slow cooker for 8 hours or in a pressure cooker at high pressure for 1 hour.) Season with salt and pepper, to taste, and set aside to cool completely.To make the pasta, place the flour in a mound on a large clean work surface. Make a well in the centre and add the eggs. Gradually draw the flour into the eggs with your hands to create a dough. The dough will become less sticky as it comes together. Form into a ball and knead for around 8 minutes until smooth, elastic and when you drag your thumb across the dough it doesn’t tear. Place in an airtight box and chill in the fridge for 30 minutes.Divide the dough into two equal pieces and place one piece on a work surface dusted with semolina. Make sure the other dough piece is covered with a damp tea towel to prevent it from drying out. Roll the dough into a rectangle that is about 5mm/¼in thick. Dust the dough with flour and feed it through a pasta machine on the widest setting. Fold and feed through again. Repeat the process four or five times. Pass the dough through the pasta machine rollers, decreasing the setting until the pasta sheets are rolled in the final, narrowest setting. (You can make the ravioli slightly thicker and with more bite by stopping at the penultimate setting, and this will be slightly easier to fill without poking a hole in them.) Place the pasta sheets on a clean work surface, lightly dusted with semolina. Lift the beef cheeks and some of the vegetables from the sauce with a slotted spoon and put into a bowl. Fork through the mixture to shred the beef into small pieces, using some of the cooled cooking liquid to moisten, until you have a mixture that holds together but doesn't feel too dry. (The extra beef cheek mixture can be frozen for another pasta dish or used as part of a beef soup or stew.) Place 1 heaped teaspoon of beef filling at intervals in a straight line along the length of one half of the dough strips. Space them about 4cm/1½in apart and about 2cm/¾in from the edge. Lightly brush the pasta with water between each mound and down the long edge of the pasta. Fold the dough lengthways over the filling and then press gently over the filling to flatten slightly and seal. As you seal each square, work to eliminate any airfrom the ravioli, as this will cause them to burst in the boiling water during cooking. Trim the edges with a pasta cutter wheel and cut into separate ravioli squares. Check that each ravioli is well sealed and set aside on a tray dusted with semolina. (At this point the ravioli can be covered and refrigerated for up to 4 hours, or frozen on the tray. Decant the frozen ravioli to a sealed box or bag to store for up to 3 months.)To cook, fill a large saucepan with water, add 1 tablespoon of salt and bring to the boil. Cook the ravioli in batches for 1–2 minutes, until the pasta is cooked and the filling has heated through properly. Drain thoroughly. To make the sage butter, melt the butter in a small frying pan with sage leaves. Fry gently until the sage leaves start to sizzle and the butter starts turning golden brown. Add some black pepper. Turn the ravioli in the sage butter and serve with Parmesan. To make the beef cheek filling, roll the beef in the flour and pat off any excess. Heat the oil in a large casserole over a medium heat, add the meat and cook until well browned all over. Remove the meat and set aside. To make the beef cheek filling, roll the beef in the flour and pat off any excess. Heat the oil in a large casserole over a medium heat, add the meat and cook until well browned all over. Remove the meat and set aside. Preheat the oven to 150C/130C Fan/Gas 2. Add the onion, carrots and celery to the casserole and cook for around 8–10 minutes, until the onions are just soft. Stir in the garlic and tomato purée. Add the beer (or red wine) and stock and return the meat to the casserole. Bring to a gentle simmer, cover with the lid and place in the oven. Cook for around 4 hours until the cheeks are tender. (You could also cook them in a slow cooker for 8 hours or in a pressure cooker at high pressure for 1 hour.) Season with salt and pepper, to taste, and set aside to cool completely. Preheat the oven to 150C/130C Fan/Gas 2. Add the onion, carrots and celery to the casserole and cook for around 8–10 minutes, until the onions are just soft. Stir in the garlic and tomato purée. Add the beer (or red wine) and stock and return the meat to the casserole. Bring to a gentle simmer, cover with the lid and place in the oven. Cook for around 4 hours until the cheeks are tender. (You could also cook them in a slow cooker for 8 hours or in a pressure cooker at high pressure for 1 hour.) Season with salt and pepper, to taste, and set aside to cool completely. To make the pasta, place the flour in a mound on a large clean work surface. Make a well in the centre and add the eggs. Gradually draw the flour into the eggs with your hands to create a dough. The dough will become less sticky as it comes together. Form into a ball and knead for around 8 minutes until smooth, elastic and when you drag your thumb across the dough it doesn’t tear. Place in an airtight box and chill in the fridge for 30 minutes. To make the pasta, place the flour in a mound on a large clean work surface. Make a well in the centre and add the eggs. Gradually draw the flour into the eggs with your hands to create a dough. The dough will become less sticky as it comes together. Form into a ball and knead for around 8 minutes until smooth, elastic and when you drag your thumb across the dough it doesn’t tear. Place in an airtight box and chill in the fridge for 30 minutes. Divide the dough into two equal pieces and place one piece on a work surface dusted with semolina. Make sure the other dough piece is covered with a damp tea towel to prevent it from drying out. Roll the dough into a rectangle that is about 5mm/¼in thick. Divide the dough into two equal pieces and place one piece on a work surface dusted with semolina. Make sure the other dough piece is covered with a damp tea towel to prevent it from drying out. Roll the dough into a rectangle that is about 5mm/¼in thick. Dust the dough with flour and feed it through a pasta machine on the widest setting. Fold and feed through again. Repeat the process four or five times. Pass the dough through the pasta machine rollers, decreasing the setting until the pasta sheets are rolled in the final, narrowest setting. (You can make the ravioli slightly thicker and with more bite by stopping at the penultimate setting, and this will be slightly easier to fill without poking a hole in them.) Place the pasta sheets on a clean work surface, lightly dusted with semolina. Dust the dough with flour and feed it through a pasta machine on the widest setting. Fold and feed through again. Repeat the process four or five times. Pass the dough through the pasta machine rollers, decreasing the setting until the pasta sheets are rolled in the final, narrowest setting. (You can make the ravioli slightly thicker and with more bite by stopping at the penultimate setting, and this will be slightly easier to fill without poking a hole in them.) Place the pasta sheets on a clean work surface, lightly dusted with semolina. Lift the beef cheeks and some of the vegetables from the sauce with a slotted spoon and put into a bowl. Fork through the mixture to shred the beef into small pieces, using some of the cooled cooking liquid to moisten, until you have a mixture that holds together but doesn't feel too dry. (The extra beef cheek mixture can be frozen for another pasta dish or used as part of a beef soup or stew.) Lift the beef cheeks and some of the vegetables from the sauce with a slotted spoon and put into a bowl. Fork through the mixture to shred the beef into small pieces, using some of the cooled cooking liquid to moisten, until you have a mixture that holds together but doesn't feel too dry. (The extra beef cheek mixture can be frozen for another pasta dish or used as part of a beef soup or stew.) Place 1 heaped teaspoon of beef filling at intervals in a straight line along the length of one half of the dough strips. Space them about 4cm/1½in apart and about 2cm/¾in from the edge. Place 1 heaped teaspoon of beef filling at intervals in a straight line along the length of one half of the dough strips. Space them about 4cm/1½in apart and about 2cm/¾in from the edge. Lightly brush the pasta with water between each mound and down the long edge of the pasta. Fold the dough lengthways over the filling and then press gently over the filling to flatten slightly and seal. As you seal each square, work to eliminate any airfrom the ravioli, as this will cause them to burst in the boiling water during cooking. Lightly brush the pasta with water between each mound and down the long edge of the pasta. Fold the dough lengthways over the filling and then press gently over the filling to flatten slightly and seal. As you seal each square, work to eliminate any airfrom the ravioli, as this will cause them to burst in the boiling water during cooking. Trim the edges with a pasta cutter wheel and cut into separate ravioli squares. Check that each ravioli is well sealed and set aside on a tray dusted with semolina. (At this point the ravioli can be covered and refrigerated for up to 4 hours, or frozen on the tray. Decant the frozen ravioli to a sealed box or bag to store for up to 3 months.) Trim the edges with a pasta cutter wheel and cut into separate ravioli squares. Check that each ravioli is well sealed and set aside on a tray dusted with semolina. (At this point the ravioli can be covered and refrigerated for up to 4 hours, or frozen on the tray. Decant the frozen ravioli to a sealed box or bag to store for up to 3 months.) To cook, fill a large saucepan with water, add 1 tablespoon of salt and bring to the boil. To cook, fill a large saucepan with water, add 1 tablespoon of salt and bring to the boil. Cook the ravioli in batches for 1–2 minutes, until the pasta is cooked and the filling has heated through properly. Drain thoroughly. Cook the ravioli in batches for 1–2 minutes, until the pasta is cooked and the filling has heated through properly. Drain thoroughly. To make the sage butter, melt the butter in a small frying pan with sage leaves. Fry gently until the sage leaves start to sizzle and the butter starts turning golden brown. Add some black pepper. Turn the ravioli in the sage butter and serve with Parmesan. To make the sage butter, melt the butter in a small frying pan with sage leaves. Fry gently until the sage leaves start to sizzle and the butter starts turning golden brown. Add some black pepper. Turn the ravioli in the sage butter and serve with Parmesan. | {
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"title": "Beef ravioli recipe",
"content": "To make the beef cheek filling, roll the beef in the flour and pat off any excess. Heat the oil in a large casserole over a medium heat, add the meat and cook until well browned all over. Remove the meat and set aside. Preheat the oven to 150C/130C Fan/Gas 2. Add the onion, carrots and celery to the casserole and cook for around 8–10 minutes, until the onions are just soft. Stir in the garlic and tomato purée. Add the beer (or red wine) and stock and return the meat to the casserole. Bring to a gentle simmer, cover with the lid and place in the oven. Cook for around 4 hours until the cheeks are tender. (You could also cook them in a slow cooker for 8 hours or in a pressure cooker at high pressure for 1 hour.) Season with salt and pepper, to taste, and set aside to cool completely.To make the pasta, place the flour in a mound on a large clean work surface. Make a well in the centre and add the eggs. Gradually draw the flour into the eggs with your hands to create a dough. The dough will become less sticky as it comes together. Form into a ball and knead for around 8 minutes until smooth, elastic and when you drag your thumb across the dough it doesn’t tear. Place in an airtight box and chill in the fridge for 30 minutes.Divide the dough into two equal pieces and place one piece on a work surface dusted with semolina. Make sure the other dough piece is covered with a damp tea towel to prevent it from drying out. Roll the dough into a rectangle that is about 5mm/¼in thick. Dust the dough with flour and feed it through a pasta machine on the widest setting. Fold and feed through again. Repeat the process four or five times. Pass the dough through the pasta machine rollers, decreasing the setting until the pasta sheets are rolled in the final, narrowest setting. (You can make the ravioli slightly thicker and with more bite by stopping at the penultimate setting, and this will be slightly easier to fill without poking a hole in them.) Place the pasta sheets on a clean work surface, lightly dusted with semolina. Lift the beef cheeks and some of the vegetables from the sauce with a slotted spoon and put into a bowl. Fork through the mixture to shred the beef into small pieces, using some of the cooled cooking liquid to moisten, until you have a mixture that holds together but doesn't feel too dry. (The extra beef cheek mixture can be frozen for another pasta dish or used as part of a beef soup or stew.) Place 1 heaped teaspoon of beef filling at intervals in a straight line along the length of one half of the dough strips. Space them about 4cm/1½in apart and about 2cm/¾in from the edge. Lightly brush the pasta with water between each mound and down the long edge of the pasta. Fold the dough lengthways over the filling and then press gently over the filling to flatten slightly and seal. As you seal each square, work to eliminate any airfrom the ravioli, as this will cause them to burst in the boiling water during cooking. Trim the edges with a pasta cutter wheel and cut into separate ravioli squares. Check that each ravioli is well sealed and set aside on a tray dusted with semolina. (At this point the ravioli can be covered and refrigerated for up to 4 hours, or frozen on the tray. Decant the frozen ravioli to a sealed box or bag to store for up to 3 months.)To cook, fill a large saucepan with water, add 1 tablespoon of salt and bring to the boil. Cook the ravioli in batches for 1–2 minutes, until the pasta is cooked and the filling has heated through properly. Drain thoroughly. To make the sage butter, melt the butter in a small frying pan with sage leaves. Fry gently until the sage leaves start to sizzle and the butter starts turning golden brown. Add some black pepper. Turn the ravioli in the sage butter and serve with Parmesan. To make the beef cheek filling, roll the beef in the flour and pat off any excess. Heat the oil in a large casserole over a medium heat, add the meat and cook until well browned all over. Remove the meat and set aside. To make the beef cheek filling, roll the beef in the flour and pat off any excess. Heat the oil in a large casserole over a medium heat, add the meat and cook until well browned all over. Remove the meat and set aside. Preheat the oven to 150C/130C Fan/Gas 2. Add the onion, carrots and celery to the casserole and cook for around 8–10 minutes, until the onions are just soft. Stir in the garlic and tomato purée. Add the beer (or red wine) and stock and return the meat to the casserole. Bring to a gentle simmer, cover with the lid and place in the oven. Cook for around 4 hours until the cheeks are tender. (You could also cook them in a slow cooker for 8 hours or in a pressure cooker at high pressure for 1 hour.) Season with salt and pepper, to taste, and set aside to cool completely. Preheat the oven to 150C/130C Fan/Gas 2. Add the onion, carrots and celery to the casserole and cook for around 8–10 minutes, until the onions are just soft. Stir in the garlic and tomato purée. Add the beer (or red wine) and stock and return the meat to the casserole. Bring to a gentle simmer, cover with the lid and place in the oven. Cook for around 4 hours until the cheeks are tender. (You could also cook them in a slow cooker for 8 hours or in a pressure cooker at high pressure for 1 hour.) Season with salt and pepper, to taste, and set aside to cool completely. To make the pasta, place the flour in a mound on a large clean work surface. Make a well in the centre and add the eggs. Gradually draw the flour into the eggs with your hands to create a dough. The dough will become less sticky as it comes together. Form into a ball and knead for around 8 minutes until smooth, elastic and when you drag your thumb across the dough it doesn’t tear. Place in an airtight box and chill in the fridge for 30 minutes. To make the pasta, place the flour in a mound on a large clean work surface. Make a well in the centre and add the eggs. Gradually draw the flour into the eggs with your hands to create a dough. The dough will become less sticky as it comes together. Form into a ball and knead for around 8 minutes until smooth, elastic and when you drag your thumb across the dough it doesn’t tear. Place in an airtight box and chill in the fridge for 30 minutes. Divide the dough into two equal pieces and place one piece on a work surface dusted with semolina. Make sure the other dough piece is covered with a damp tea towel to prevent it from drying out. Roll the dough into a rectangle that is about 5mm/¼in thick. Divide the dough into two equal pieces and place one piece on a work surface dusted with semolina. Make sure the other dough piece is covered with a damp tea towel to prevent it from drying out. Roll the dough into a rectangle that is about 5mm/¼in thick. Dust the dough with flour and feed it through a pasta machine on the widest setting. Fold and feed through again. Repeat the process four or five times. Pass the dough through the pasta machine rollers, decreasing the setting until the pasta sheets are rolled in the final, narrowest setting. (You can make the ravioli slightly thicker and with more bite by stopping at the penultimate setting, and this will be slightly easier to fill without poking a hole in them.) Place the pasta sheets on a clean work surface, lightly dusted with semolina. Dust the dough with flour and feed it through a pasta machine on the widest setting. Fold and feed through again. Repeat the process four or five times. Pass the dough through the pasta machine rollers, decreasing the setting until the pasta sheets are rolled in the final, narrowest setting. (You can make the ravioli slightly thicker and with more bite by stopping at the penultimate setting, and this will be slightly easier to fill without poking a hole in them.) Place the pasta sheets on a clean work surface, lightly dusted with semolina. Lift the beef cheeks and some of the vegetables from the sauce with a slotted spoon and put into a bowl. Fork through the mixture to shred the beef into small pieces, using some of the cooled cooking liquid to moisten, until you have a mixture that holds together but doesn't feel too dry. (The extra beef cheek mixture can be frozen for another pasta dish or used as part of a beef soup or stew.) Lift the beef cheeks and some of the vegetables from the sauce with a slotted spoon and put into a bowl. Fork through the mixture to shred the beef into small pieces, using some of the cooled cooking liquid to moisten, until you have a mixture that holds together but doesn't feel too dry. (The extra beef cheek mixture can be frozen for another pasta dish or used as part of a beef soup or stew.) Place 1 heaped teaspoon of beef filling at intervals in a straight line along the length of one half of the dough strips. Space them about 4cm/1½in apart and about 2cm/¾in from the edge. Place 1 heaped teaspoon of beef filling at intervals in a straight line along the length of one half of the dough strips. Space them about 4cm/1½in apart and about 2cm/¾in from the edge. Lightly brush the pasta with water between each mound and down the long edge of the pasta. Fold the dough lengthways over the filling and then press gently over the filling to flatten slightly and seal. As you seal each square, work to eliminate any airfrom the ravioli, as this will cause them to burst in the boiling water during cooking. Lightly brush the pasta with water between each mound and down the long edge of the pasta. Fold the dough lengthways over the filling and then press gently over the filling to flatten slightly and seal. As you seal each square, work to eliminate any airfrom the ravioli, as this will cause them to burst in the boiling water during cooking. Trim the edges with a pasta cutter wheel and cut into separate ravioli squares. Check that each ravioli is well sealed and set aside on a tray dusted with semolina. (At this point the ravioli can be covered and refrigerated for up to 4 hours, or frozen on the tray. Decant the frozen ravioli to a sealed box or bag to store for up to 3 months.) Trim the edges with a pasta cutter wheel and cut into separate ravioli squares. Check that each ravioli is well sealed and set aside on a tray dusted with semolina. (At this point the ravioli can be covered and refrigerated for up to 4 hours, or frozen on the tray. Decant the frozen ravioli to a sealed box or bag to store for up to 3 months.) To cook, fill a large saucepan with water, add 1 tablespoon of salt and bring to the boil. To cook, fill a large saucepan with water, add 1 tablespoon of salt and bring to the boil. Cook the ravioli in batches for 1–2 minutes, until the pasta is cooked and the filling has heated through properly. Drain thoroughly. Cook the ravioli in batches for 1–2 minutes, until the pasta is cooked and the filling has heated through properly. Drain thoroughly. To make the sage butter, melt the butter in a small frying pan with sage leaves. Fry gently until the sage leaves start to sizzle and the butter starts turning golden brown. Add some black pepper. Turn the ravioli in the sage butter and serve with Parmesan. To make the sage butter, melt the butter in a small frying pan with sage leaves. Fry gently until the sage leaves start to sizzle and the butter starts turning golden brown. Add some black pepper. Turn the ravioli in the sage butter and serve with Parmesan."
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} | 81531886420c641ee11e9beb441bf5d0e45a3cc25c1edd5098174db6f832660d | Sicilian pasta with tomatoes, garlic and almonds recipe
An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sicilian_pasta_with_16715_16x9.jpg I absolutely adore eating this Sicilian pasta cold, should any be left over. It is so easy to make and, being both simple and spectacular, is first on my list for a pasta dish to serve when you have people round. 500g/1lb 2oz fusilli lunghi or other pasta of your choicesalt, to taste250g/9oz cherry tomatoes6 anchovy fillets25g/1oz sultanas2 garlic cloves1 tbsp capers, drained and rinsed50g/2oz blanched almonds4 tbsp extra-virgin olive oilsmall bunch basil, leaves picked 500g/1lb 2oz fusilli lunghi or other pasta of your choice salt, to taste 250g/9oz cherry tomatoes 6 anchovy fillets 25g/1oz sultanas 2 garlic cloves 1 tbsp capers, drained and rinsed 50g/2oz blanched almonds 4 tbsp extra-virgin olive oil small bunch basil, leaves picked Method Put abundant water on to boil for the pasta, waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions, though start checking it a good two minutes before it’s meant to be ready.While the pasta is cooking, make the sauce by putting all the remaining ingredients, bar the basil, into a processor and blitzing until you have a nubbly-textured sauce.Just before draining the pasta, remove a cupful of pasta-cooking water and add two tablespoons of it down the full of the processor, pulsing as you go.Tip the drained pasta into your warmed serving bowl, Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it) and strew with basil leaves. Put abundant water on to boil for the pasta, waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions, though start checking it a good two minutes before it’s meant to be ready. Put abundant water on to boil for the pasta, waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions, though start checking it a good two minutes before it’s meant to be ready. While the pasta is cooking, make the sauce by putting all the remaining ingredients, bar the basil, into a processor and blitzing until you have a nubbly-textured sauce. While the pasta is cooking, make the sauce by putting all the remaining ingredients, bar the basil, into a processor and blitzing until you have a nubbly-textured sauce. Just before draining the pasta, remove a cupful of pasta-cooking water and add two tablespoons of it down the full of the processor, pulsing as you go. Just before draining the pasta, remove a cupful of pasta-cooking water and add two tablespoons of it down the full of the processor, pulsing as you go. Tip the drained pasta into your warmed serving bowl, Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it) and strew with basil leaves. Tip the drained pasta into your warmed serving bowl, Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it) and strew with basil leaves. | {
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"title": "Sicilian pasta with tomatoes, garlic and almonds recipe",
"content": "An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sicilian_pasta_with_16715_16x9.jpg I absolutely adore eating this Sicilian pasta cold, should any be left over. It is so easy to make and, being both simple and spectacular, is first on my list for a pasta dish to serve when you have people round. 500g/1lb 2oz fusilli lunghi or other pasta of your choicesalt, to taste250g/9oz cherry tomatoes6 anchovy fillets25g/1oz sultanas2 garlic cloves1 tbsp capers, drained and rinsed50g/2oz blanched almonds4 tbsp extra-virgin olive oilsmall bunch basil, leaves picked 500g/1lb 2oz fusilli lunghi or other pasta of your choice salt, to taste 250g/9oz cherry tomatoes 6 anchovy fillets 25g/1oz sultanas 2 garlic cloves 1 tbsp capers, drained and rinsed 50g/2oz blanched almonds 4 tbsp extra-virgin olive oil small bunch basil, leaves picked Method Put abundant water on to boil for the pasta, waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions, though start checking it a good two minutes before it’s meant to be ready.While the pasta is cooking, make the sauce by putting all the remaining ingredients, bar the basil, into a processor and blitzing until you have a nubbly-textured sauce.Just before draining the pasta, remove a cupful of pasta-cooking water and add two tablespoons of it down the full of the processor, pulsing as you go.Tip the drained pasta into your warmed serving bowl, Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it) and strew with basil leaves. Put abundant water on to boil for the pasta, waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions, though start checking it a good two minutes before it’s meant to be ready. Put abundant water on to boil for the pasta, waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions, though start checking it a good two minutes before it’s meant to be ready. While the pasta is cooking, make the sauce by putting all the remaining ingredients, bar the basil, into a processor and blitzing until you have a nubbly-textured sauce. While the pasta is cooking, make the sauce by putting all the remaining ingredients, bar the basil, into a processor and blitzing until you have a nubbly-textured sauce. Just before draining the pasta, remove a cupful of pasta-cooking water and add two tablespoons of it down the full of the processor, pulsing as you go. Just before draining the pasta, remove a cupful of pasta-cooking water and add two tablespoons of it down the full of the processor, pulsing as you go. Tip the drained pasta into your warmed serving bowl, Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it) and strew with basil leaves. Tip the drained pasta into your warmed serving bowl, Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it) and strew with basil leaves."
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} | 1f4dc7b3c53a0c831a95ae148b68f517d1dc68b2b49a82389c83d7ba24809685 | Crab linguine recipe
An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crab_linguine_22025_16x9.jpg You can use fresh crab or pre-prepared crabmeat for this deliciously simple crab linguine recipe. 1 x 900g/2lb cooked brown crab, 350g/12oz fresh crabmeat 1 x 900g/2lb cooked brown crab, 350g/12oz fresh crabmeat 315g/11oz linguine 25g/1oz sea salt 315g/11oz linguine 25g/1oz sea salt 55ml/2fl oz olive oil 1 garlic clove, finely chopped 4 spring onions, finely chopped ½ tsp finely chopped red chilli 275g/10oz picked fresh white crabmeat 25ml/1fl oz dry white wine 1 tbsp chopped fresh flat leaf parsley 1 tbsp chopped fresh basilsalt and freshly ground black pepper 55ml/2fl oz olive oil 1 garlic clove, finely chopped 4 spring onions, finely chopped ½ tsp finely chopped red chilli 275g/10oz picked fresh white crabmeat 25ml/1fl oz dry white wine 1 tbsp chopped fresh flat leaf parsley 1 tbsp chopped fresh basil salt and freshly ground black pepper Method For the brown crab, first remove the legs by twisting them off where they meet the body. Remove the claws by pulling them off from the body. Separate the crab body from the central part of the crab by placing the crab on its back (hard shell-side down). Put your hands under the edge of the crab and push upwards until you hear it break. You may need to use a heavy knife to help you lever the crab apart.Remove all ten of the spongy 'dead men's fingers' and discard. Drain any excess water from the shell of the crab and remove the stomach sac and hard membranes inside the shell.Use a spoon to remove the brown meat from the shell and place into a bowl (it can be used in another recipe). Crack the two large front claws and pick out the white meat. Place all of the white meat on a metal tray and check thoroughly for any pieces of shell. Cover and chill in the fridge until needed. For the pasta, bring a large pan of salted water to the boil, add the sea salt and cook the linguine for 7–8 minutes, or according to packet instructions, until al dente. Meanwhile, for the sauce, heat the olive oil in a large, deep frying pan and add the garlic, spring onions and chilli. Gently fry for about 1-2 minutes, or until softened but not coloured. Stir in the crabmeat and cook for another minute, or until heated through. Add the wine to the pan and cook until most of the alcohol has evaporated. Drain the linguine, reserving a few tablespoons of the pasta water. Add to the pan with the crabmeat and stir in the parsley and basil. Mix together to coat evenly, adding a splash of reserved pasta water if the mixture is too dry. Season to taste with salt and freshly ground black pepper and serve. For the brown crab, first remove the legs by twisting them off where they meet the body. Remove the claws by pulling them off from the body. Separate the crab body from the central part of the crab by placing the crab on its back (hard shell-side down). Put your hands under the edge of the crab and push upwards until you hear it break. You may need to use a heavy knife to help you lever the crab apart. For the brown crab, first remove the legs by twisting them off where they meet the body. Remove the claws by pulling them off from the body. Separate the crab body from the central part of the crab by placing the crab on its back (hard shell-side down). Put your hands under the edge of the crab and push upwards until you hear it break. You may need to use a heavy knife to help you lever the crab apart. Remove all ten of the spongy 'dead men's fingers' and discard. Drain any excess water from the shell of the crab and remove the stomach sac and hard membranes inside the shell.Use a spoon to remove the brown meat from the shell and place into a bowl (it can be used in another recipe). Remove all ten of the spongy 'dead men's fingers' and discard. Drain any excess water from the shell of the crab and remove the stomach sac and hard membranes inside the shell.Use a spoon to remove the brown meat from the shell and place into a bowl (it can be used in another recipe). Crack the two large front claws and pick out the white meat. Place all of the white meat on a metal tray and check thoroughly for any pieces of shell. Cover and chill in the fridge until needed. Crack the two large front claws and pick out the white meat. Place all of the white meat on a metal tray and check thoroughly for any pieces of shell. Cover and chill in the fridge until needed. For the pasta, bring a large pan of salted water to the boil, add the sea salt and cook the linguine for 7–8 minutes, or according to packet instructions, until al dente. For the pasta, bring a large pan of salted water to the boil, add the sea salt and cook the linguine for 7–8 minutes, or according to packet instructions, until al dente. Meanwhile, for the sauce, heat the olive oil in a large, deep frying pan and add the garlic, spring onions and chilli. Gently fry for about 1-2 minutes, or until softened but not coloured. Stir in the crabmeat and cook for another minute, or until heated through. Meanwhile, for the sauce, heat the olive oil in a large, deep frying pan and add the garlic, spring onions and chilli. Gently fry for about 1-2 minutes, or until softened but not coloured. Stir in the crabmeat and cook for another minute, or until heated through. Add the wine to the pan and cook until most of the alcohol has evaporated. Add the wine to the pan and cook until most of the alcohol has evaporated. Drain the linguine, reserving a few tablespoons of the pasta water. Add to the pan with the crabmeat and stir in the parsley and basil. Mix together to coat evenly, adding a splash of reserved pasta water if the mixture is too dry. Season to taste with salt and freshly ground black pepper and serve. Drain the linguine, reserving a few tablespoons of the pasta water. Add to the pan with the crabmeat and stir in the parsley and basil. Mix together to coat evenly, adding a splash of reserved pasta water if the mixture is too dry. Season to taste with salt and freshly ground black pepper and serve. | {
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"title": "Crab linguine recipe",
"content": "An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crab_linguine_22025_16x9.jpg You can use fresh crab or pre-prepared crabmeat for this deliciously simple crab linguine recipe. 1 x 900g/2lb cooked brown crab, 350g/12oz fresh crabmeat 1 x 900g/2lb cooked brown crab, 350g/12oz fresh crabmeat 315g/11oz linguine 25g/1oz sea salt 315g/11oz linguine 25g/1oz sea salt 55ml/2fl oz olive oil 1 garlic clove, finely chopped 4 spring onions, finely chopped ½ tsp finely chopped red chilli 275g/10oz picked fresh white crabmeat 25ml/1fl oz dry white wine 1 tbsp chopped fresh flat leaf parsley 1 tbsp chopped fresh basilsalt and freshly ground black pepper 55ml/2fl oz olive oil 1 garlic clove, finely chopped 4 spring onions, finely chopped ½ tsp finely chopped red chilli 275g/10oz picked fresh white crabmeat 25ml/1fl oz dry white wine 1 tbsp chopped fresh flat leaf parsley 1 tbsp chopped fresh basil salt and freshly ground black pepper Method For the brown crab, first remove the legs by twisting them off where they meet the body. Remove the claws by pulling them off from the body. Separate the crab body from the central part of the crab by placing the crab on its back (hard shell-side down). Put your hands under the edge of the crab and push upwards until you hear it break. You may need to use a heavy knife to help you lever the crab apart.Remove all ten of the spongy 'dead men's fingers' and discard. Drain any excess water from the shell of the crab and remove the stomach sac and hard membranes inside the shell.Use a spoon to remove the brown meat from the shell and place into a bowl (it can be used in another recipe). Crack the two large front claws and pick out the white meat. Place all of the white meat on a metal tray and check thoroughly for any pieces of shell. Cover and chill in the fridge until needed. For the pasta, bring a large pan of salted water to the boil, add the sea salt and cook the linguine for 7–8 minutes, or according to packet instructions, until al dente. Meanwhile, for the sauce, heat the olive oil in a large, deep frying pan and add the garlic, spring onions and chilli. Gently fry for about 1-2 minutes, or until softened but not coloured. Stir in the crabmeat and cook for another minute, or until heated through. Add the wine to the pan and cook until most of the alcohol has evaporated. Drain the linguine, reserving a few tablespoons of the pasta water. Add to the pan with the crabmeat and stir in the parsley and basil. Mix together to coat evenly, adding a splash of reserved pasta water if the mixture is too dry. Season to taste with salt and freshly ground black pepper and serve. For the brown crab, first remove the legs by twisting them off where they meet the body. Remove the claws by pulling them off from the body. Separate the crab body from the central part of the crab by placing the crab on its back (hard shell-side down). Put your hands under the edge of the crab and push upwards until you hear it break. You may need to use a heavy knife to help you lever the crab apart. For the brown crab, first remove the legs by twisting them off where they meet the body. Remove the claws by pulling them off from the body. Separate the crab body from the central part of the crab by placing the crab on its back (hard shell-side down). Put your hands under the edge of the crab and push upwards until you hear it break. You may need to use a heavy knife to help you lever the crab apart. Remove all ten of the spongy 'dead men's fingers' and discard. Drain any excess water from the shell of the crab and remove the stomach sac and hard membranes inside the shell.Use a spoon to remove the brown meat from the shell and place into a bowl (it can be used in another recipe). Remove all ten of the spongy 'dead men's fingers' and discard. Drain any excess water from the shell of the crab and remove the stomach sac and hard membranes inside the shell.Use a spoon to remove the brown meat from the shell and place into a bowl (it can be used in another recipe). Crack the two large front claws and pick out the white meat. Place all of the white meat on a metal tray and check thoroughly for any pieces of shell. Cover and chill in the fridge until needed. Crack the two large front claws and pick out the white meat. Place all of the white meat on a metal tray and check thoroughly for any pieces of shell. Cover and chill in the fridge until needed. For the pasta, bring a large pan of salted water to the boil, add the sea salt and cook the linguine for 7–8 minutes, or according to packet instructions, until al dente. For the pasta, bring a large pan of salted water to the boil, add the sea salt and cook the linguine for 7–8 minutes, or according to packet instructions, until al dente. Meanwhile, for the sauce, heat the olive oil in a large, deep frying pan and add the garlic, spring onions and chilli. Gently fry for about 1-2 minutes, or until softened but not coloured. Stir in the crabmeat and cook for another minute, or until heated through. Meanwhile, for the sauce, heat the olive oil in a large, deep frying pan and add the garlic, spring onions and chilli. Gently fry for about 1-2 minutes, or until softened but not coloured. Stir in the crabmeat and cook for another minute, or until heated through. Add the wine to the pan and cook until most of the alcohol has evaporated. Add the wine to the pan and cook until most of the alcohol has evaporated. Drain the linguine, reserving a few tablespoons of the pasta water. Add to the pan with the crabmeat and stir in the parsley and basil. Mix together to coat evenly, adding a splash of reserved pasta water if the mixture is too dry. Season to taste with salt and freshly ground black pepper and serve. Drain the linguine, reserving a few tablespoons of the pasta water. Add to the pan with the crabmeat and stir in the parsley and basil. Mix together to coat evenly, adding a splash of reserved pasta water if the mixture is too dry. Season to taste with salt and freshly ground black pepper and serve."
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} | e96cb737aa4ef39274100003c6d77c70e3dc378dc20c57be1a985dd6842de2d2 | Seafood linguine recipe
An average of 4.7 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/linguine_with_prawns_and_29068_16x9.jpg This easy seafood linguine makes a great Friday night supper. Everywhere you go along the coastline of Italy it will be offered to you in some form or another, perhaps with cozze e vongole (mussels and clams), patelle (limpets) and moscardini (baby octopus), scallops, squid, and/or a combination of all of them. 500g/1lb 2oz mussels250g/9oz whole raw prawns 6 tbsp olive oil1 garlic clove, crushed½ red chilli, finely sliced50ml/2fl oz white wine1 lemon, juice onlysmall bunch flatleaf parsley, roughly chopped400g/14oz linguinesalt and freshly ground black pepper 500g/1lb 2oz mussels 250g/9oz whole raw prawns 6 tbsp olive oil 1 garlic clove, crushed ½ red chilli, finely sliced 50ml/2fl oz white wine 1 lemon, juice only small bunch flatleaf parsley, roughly chopped 400g/14oz linguine salt and freshly ground black pepper Method Clean the mussels by scrubbing them in cold water, and removing the beards. If any remain open after tapping them against the side of the work surface, discard them. Peel the prawns, removing the heads but leaving the tails intact. Heat the olive oil in a large lidded saucepan, and add the garlic and chilli. After a minute or two, add the mussels and the wine. Cover with the lid and continue cooking for 1-2 minutes, or until the mussels open. If any mussels remain closed at the end of cooking, discard them.Add the prawns and cook for a further 4–5 minutes, then squeeze in the lemon juice. Remove the pan from the heat and add the roughly chopped parsley. Season to taste with salt and freshly ground black pepper.Meanwhile, cook the linguine in lightly salted boiling water for 7-8 minutes, or until al dente. Add the pasta to the pan with the shellfish sauce, mix together well and serve immediately. Clean the mussels by scrubbing them in cold water, and removing the beards. If any remain open after tapping them against the side of the work surface, discard them. Peel the prawns, removing the heads but leaving the tails intact. Clean the mussels by scrubbing them in cold water, and removing the beards. If any remain open after tapping them against the side of the work surface, discard them. Peel the prawns, removing the heads but leaving the tails intact. Heat the olive oil in a large lidded saucepan, and add the garlic and chilli. After a minute or two, add the mussels and the wine. Cover with the lid and continue cooking for 1-2 minutes, or until the mussels open. If any mussels remain closed at the end of cooking, discard them. Heat the olive oil in a large lidded saucepan, and add the garlic and chilli. After a minute or two, add the mussels and the wine. Cover with the lid and continue cooking for 1-2 minutes, or until the mussels open. If any mussels remain closed at the end of cooking, discard them. Add the prawns and cook for a further 4–5 minutes, then squeeze in the lemon juice. Remove the pan from the heat and add the roughly chopped parsley. Season to taste with salt and freshly ground black pepper. Add the prawns and cook for a further 4–5 minutes, then squeeze in the lemon juice. Remove the pan from the heat and add the roughly chopped parsley. Season to taste with salt and freshly ground black pepper. Meanwhile, cook the linguine in lightly salted boiling water for 7-8 minutes, or until al dente. Add the pasta to the pan with the shellfish sauce, mix together well and serve immediately. Meanwhile, cook the linguine in lightly salted boiling water for 7-8 minutes, or until al dente. Add the pasta to the pan with the shellfish sauce, mix together well and serve immediately. | {
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"title": "Seafood linguine recipe",
"content": "An average of 4.7 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/linguine_with_prawns_and_29068_16x9.jpg This easy seafood linguine makes a great Friday night supper. Everywhere you go along the coastline of Italy it will be offered to you in some form or another, perhaps with cozze e vongole (mussels and clams), patelle (limpets) and moscardini (baby octopus), scallops, squid, and/or a combination of all of them. 500g/1lb 2oz mussels250g/9oz whole raw prawns 6 tbsp olive oil1 garlic clove, crushed½ red chilli, finely sliced50ml/2fl oz white wine1 lemon, juice onlysmall bunch flatleaf parsley, roughly chopped400g/14oz linguinesalt and freshly ground black pepper 500g/1lb 2oz mussels 250g/9oz whole raw prawns 6 tbsp olive oil 1 garlic clove, crushed ½ red chilli, finely sliced 50ml/2fl oz white wine 1 lemon, juice only small bunch flatleaf parsley, roughly chopped 400g/14oz linguine salt and freshly ground black pepper Method Clean the mussels by scrubbing them in cold water, and removing the beards. If any remain open after tapping them against the side of the work surface, discard them. Peel the prawns, removing the heads but leaving the tails intact. Heat the olive oil in a large lidded saucepan, and add the garlic and chilli. After a minute or two, add the mussels and the wine. Cover with the lid and continue cooking for 1-2 minutes, or until the mussels open. If any mussels remain closed at the end of cooking, discard them.Add the prawns and cook for a further 4–5 minutes, then squeeze in the lemon juice. Remove the pan from the heat and add the roughly chopped parsley. Season to taste with salt and freshly ground black pepper.Meanwhile, cook the linguine in lightly salted boiling water for 7-8 minutes, or until al dente. Add the pasta to the pan with the shellfish sauce, mix together well and serve immediately. Clean the mussels by scrubbing them in cold water, and removing the beards. If any remain open after tapping them against the side of the work surface, discard them. Peel the prawns, removing the heads but leaving the tails intact. Clean the mussels by scrubbing them in cold water, and removing the beards. If any remain open after tapping them against the side of the work surface, discard them. Peel the prawns, removing the heads but leaving the tails intact. Heat the olive oil in a large lidded saucepan, and add the garlic and chilli. After a minute or two, add the mussels and the wine. Cover with the lid and continue cooking for 1-2 minutes, or until the mussels open. If any mussels remain closed at the end of cooking, discard them. Heat the olive oil in a large lidded saucepan, and add the garlic and chilli. After a minute or two, add the mussels and the wine. Cover with the lid and continue cooking for 1-2 minutes, or until the mussels open. If any mussels remain closed at the end of cooking, discard them. Add the prawns and cook for a further 4–5 minutes, then squeeze in the lemon juice. Remove the pan from the heat and add the roughly chopped parsley. Season to taste with salt and freshly ground black pepper. Add the prawns and cook for a further 4–5 minutes, then squeeze in the lemon juice. Remove the pan from the heat and add the roughly chopped parsley. Season to taste with salt and freshly ground black pepper. Meanwhile, cook the linguine in lightly salted boiling water for 7-8 minutes, or until al dente. Add the pasta to the pan with the shellfish sauce, mix together well and serve immediately. Meanwhile, cook the linguine in lightly salted boiling water for 7-8 minutes, or until al dente. Add the pasta to the pan with the shellfish sauce, mix together well and serve immediately."
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} | 3c88923bbd188822ba6d3f75712ddd0ea785525673cf72814fca6ad88db8b2dc | Spaghetti puttanesca recipe
An average of 4.7 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghetti_puttanesca_44460_16x9.jpg Punchy, pungent flavours of anchovies, chilli flakes, capers and olives make this Tom's spaghetti puttanesca a heady classic – add the optional garlic ciabatta for a bit on the side. Each serving provides 615 kcal, 19g protein, 87g carbohydrates (of which 8g sugars), 19g fat (of which 5.5g saturates), 8.5g fibre and 1.4g salt. 2 tbsp butter, softened2 large garlic cloves, finely grated1 tbsp finely chopped flatleaf parsley30g/1oz Parmesan, finely grated1 ready-to-bake ciabatta, cut into 12 thick slices 2 tbsp butter, softened 2 large garlic cloves, finely grated 1 tbsp finely chopped flatleaf parsley 30g/1oz Parmesan, finely grated 1 ready-to-bake ciabatta, cut into 12 thick slices 3 tbsp extra virgin olive oil1 red onion, finely chopped6 garlic cloves, finely sliced½–1 tsp dried chilli flakes12 anchovy fillets in oil, drained and roughly chopped2 tbsp baby capers, drained100g/3½oz pitted black olives, sliced800g/1lb 12oz cherry tomatoes (600g/1lb 5oz halved, 200g/7oz quartered)500g/1lb 2oz dried spaghettihandful flatleaf parsley, finely choppedsea salt and freshly ground black pepper 3 tbsp extra virgin olive oil 1 red onion, finely chopped 6 garlic cloves, finely sliced ½–1 tsp dried chilli flakes 12 anchovy fillets in oil, drained and roughly chopped 2 tbsp baby capers, drained 100g/3½oz pitted black olives, sliced 800g/1lb 12oz cherry tomatoes (600g/1lb 5oz halved, 200g/7oz quartered) 500g/1lb 2oz dried spaghetti handful flatleaf parsley, finely chopped sea salt and freshly ground black pepper freshly grated Parmesan freshly grated Parmesan Method If serving garlic ciabatta, prepare it first. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking parchment. In a small bowl, mix the butter, garlic, parsley and Parmesan together and add some salt and pepper. Lay the ciabatta slices on the baking tray and spread liberally with the garlic butter. Place on the top shelf of the oven for 12–14 minutes, or until golden brown.For the spaghetti puttanesca, heat the extra virgin oil in a large frying pan over a medium heat. Add the onion and cook for 5–8 minutes, until softened. Add the garlic, chilli flakes and anchovies to the onion and cook for 2–3 minutes. Add the capers, olives and halved tomatoes and cook for 8 minutes, or until the tomatoes start to soften and break down slightly. While the sauce is cooking, bring a large pan of salted water to the boil. Add the spaghetti and cook for 2 minutes less than the suggested time on the packet, stirring a few times. While the pasta is cooking, add a small ladleful of pasta water to the tomato sauce.Drain the spaghetti as soon as it is ready, keeping back a little of the water, and add it to the sauce with the quartered tomatoes and another splash of pasta water. Cook for 3–4 minutes, then stir in the parsley. Season with pepper, and salt if needed (the anchovies will be salty). Serve the pasta in warmed bowls, with Parmesan, and the garlic ciabatta, if serving. If serving garlic ciabatta, prepare it first. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking parchment. In a small bowl, mix the butter, garlic, parsley and Parmesan together and add some salt and pepper. Lay the ciabatta slices on the baking tray and spread liberally with the garlic butter. Place on the top shelf of the oven for 12–14 minutes, or until golden brown. If serving garlic ciabatta, prepare it first. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking parchment. In a small bowl, mix the butter, garlic, parsley and Parmesan together and add some salt and pepper. Lay the ciabatta slices on the baking tray and spread liberally with the garlic butter. Place on the top shelf of the oven for 12–14 minutes, or until golden brown. For the spaghetti puttanesca, heat the extra virgin oil in a large frying pan over a medium heat. Add the onion and cook for 5–8 minutes, until softened. Add the garlic, chilli flakes and anchovies to the onion and cook for 2–3 minutes. Add the capers, olives and halved tomatoes and cook for 8 minutes, or until the tomatoes start to soften and break down slightly. For the spaghetti puttanesca, heat the extra virgin oil in a large frying pan over a medium heat. Add the onion and cook for 5–8 minutes, until softened. Add the garlic, chilli flakes and anchovies to the onion and cook for 2–3 minutes. Add the capers, olives and halved tomatoes and cook for 8 minutes, or until the tomatoes start to soften and break down slightly. While the sauce is cooking, bring a large pan of salted water to the boil. Add the spaghetti and cook for 2 minutes less than the suggested time on the packet, stirring a few times. While the pasta is cooking, add a small ladleful of pasta water to the tomato sauce. While the sauce is cooking, bring a large pan of salted water to the boil. Add the spaghetti and cook for 2 minutes less than the suggested time on the packet, stirring a few times. While the pasta is cooking, add a small ladleful of pasta water to the tomato sauce. Drain the spaghetti as soon as it is ready, keeping back a little of the water, and add it to the sauce with the quartered tomatoes and another splash of pasta water. Drain the spaghetti as soon as it is ready, keeping back a little of the water, and add it to the sauce with the quartered tomatoes and another splash of pasta water. Cook for 3–4 minutes, then stir in the parsley. Season with pepper, and salt if needed (the anchovies will be salty). Serve the pasta in warmed bowls, with Parmesan, and the garlic ciabatta, if serving. Cook for 3–4 minutes, then stir in the parsley. Season with pepper, and salt if needed (the anchovies will be salty). Serve the pasta in warmed bowls, with Parmesan, and the garlic ciabatta, if serving. | {
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"title": "Spaghetti puttanesca recipe",
"content": "An average of 4.7 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghetti_puttanesca_44460_16x9.jpg Punchy, pungent flavours of anchovies, chilli flakes, capers and olives make this Tom's spaghetti puttanesca a heady classic – add the optional garlic ciabatta for a bit on the side. Each serving provides 615 kcal, 19g protein, 87g carbohydrates (of which 8g sugars), 19g fat (of which 5.5g saturates), 8.5g fibre and 1.4g salt. 2 tbsp butter, softened2 large garlic cloves, finely grated1 tbsp finely chopped flatleaf parsley30g/1oz Parmesan, finely grated1 ready-to-bake ciabatta, cut into 12 thick slices 2 tbsp butter, softened 2 large garlic cloves, finely grated 1 tbsp finely chopped flatleaf parsley 30g/1oz Parmesan, finely grated 1 ready-to-bake ciabatta, cut into 12 thick slices 3 tbsp extra virgin olive oil1 red onion, finely chopped6 garlic cloves, finely sliced½–1 tsp dried chilli flakes12 anchovy fillets in oil, drained and roughly chopped2 tbsp baby capers, drained100g/3½oz pitted black olives, sliced800g/1lb 12oz cherry tomatoes (600g/1lb 5oz halved, 200g/7oz quartered)500g/1lb 2oz dried spaghettihandful flatleaf parsley, finely choppedsea salt and freshly ground black pepper 3 tbsp extra virgin olive oil 1 red onion, finely chopped 6 garlic cloves, finely sliced ½–1 tsp dried chilli flakes 12 anchovy fillets in oil, drained and roughly chopped 2 tbsp baby capers, drained 100g/3½oz pitted black olives, sliced 800g/1lb 12oz cherry tomatoes (600g/1lb 5oz halved, 200g/7oz quartered) 500g/1lb 2oz dried spaghetti handful flatleaf parsley, finely chopped sea salt and freshly ground black pepper freshly grated Parmesan freshly grated Parmesan Method If serving garlic ciabatta, prepare it first. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking parchment. In a small bowl, mix the butter, garlic, parsley and Parmesan together and add some salt and pepper. Lay the ciabatta slices on the baking tray and spread liberally with the garlic butter. Place on the top shelf of the oven for 12–14 minutes, or until golden brown.For the spaghetti puttanesca, heat the extra virgin oil in a large frying pan over a medium heat. Add the onion and cook for 5–8 minutes, until softened. Add the garlic, chilli flakes and anchovies to the onion and cook for 2–3 minutes. Add the capers, olives and halved tomatoes and cook for 8 minutes, or until the tomatoes start to soften and break down slightly. While the sauce is cooking, bring a large pan of salted water to the boil. Add the spaghetti and cook for 2 minutes less than the suggested time on the packet, stirring a few times. While the pasta is cooking, add a small ladleful of pasta water to the tomato sauce.Drain the spaghetti as soon as it is ready, keeping back a little of the water, and add it to the sauce with the quartered tomatoes and another splash of pasta water. Cook for 3–4 minutes, then stir in the parsley. Season with pepper, and salt if needed (the anchovies will be salty). Serve the pasta in warmed bowls, with Parmesan, and the garlic ciabatta, if serving. If serving garlic ciabatta, prepare it first. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking parchment. In a small bowl, mix the butter, garlic, parsley and Parmesan together and add some salt and pepper. Lay the ciabatta slices on the baking tray and spread liberally with the garlic butter. Place on the top shelf of the oven for 12–14 minutes, or until golden brown. If serving garlic ciabatta, prepare it first. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking parchment. In a small bowl, mix the butter, garlic, parsley and Parmesan together and add some salt and pepper. Lay the ciabatta slices on the baking tray and spread liberally with the garlic butter. Place on the top shelf of the oven for 12–14 minutes, or until golden brown. For the spaghetti puttanesca, heat the extra virgin oil in a large frying pan over a medium heat. Add the onion and cook for 5–8 minutes, until softened. Add the garlic, chilli flakes and anchovies to the onion and cook for 2–3 minutes. Add the capers, olives and halved tomatoes and cook for 8 minutes, or until the tomatoes start to soften and break down slightly. For the spaghetti puttanesca, heat the extra virgin oil in a large frying pan over a medium heat. Add the onion and cook for 5–8 minutes, until softened. Add the garlic, chilli flakes and anchovies to the onion and cook for 2–3 minutes. Add the capers, olives and halved tomatoes and cook for 8 minutes, or until the tomatoes start to soften and break down slightly. While the sauce is cooking, bring a large pan of salted water to the boil. Add the spaghetti and cook for 2 minutes less than the suggested time on the packet, stirring a few times. While the pasta is cooking, add a small ladleful of pasta water to the tomato sauce. While the sauce is cooking, bring a large pan of salted water to the boil. Add the spaghetti and cook for 2 minutes less than the suggested time on the packet, stirring a few times. While the pasta is cooking, add a small ladleful of pasta water to the tomato sauce. Drain the spaghetti as soon as it is ready, keeping back a little of the water, and add it to the sauce with the quartered tomatoes and another splash of pasta water. Drain the spaghetti as soon as it is ready, keeping back a little of the water, and add it to the sauce with the quartered tomatoes and another splash of pasta water. Cook for 3–4 minutes, then stir in the parsley. Season with pepper, and salt if needed (the anchovies will be salty). Serve the pasta in warmed bowls, with Parmesan, and the garlic ciabatta, if serving. Cook for 3–4 minutes, then stir in the parsley. Season with pepper, and salt if needed (the anchovies will be salty). Serve the pasta in warmed bowls, with Parmesan, and the garlic ciabatta, if serving."
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} | 5d5064ee853d5eb41e988969d7bf6029467c833e67d9e69f179e7d301c605433 | Gemelli with anchovies, tomatoes and mascarpone recipe
An average of 5.0 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/gemelli_with_anchovies_80715_16x9.jpg Quick, simple and – much as I hate the word – tasty. I know no self-respecting Italian would let tomato seeds sully a sauce, but I do so very happily, and it’s the gloop inside the halved cherry tomatoes that adds cohesion to the spicy, tangy creaminess. 175g/6oz gemelli pasta1 tbsp olive oil 6 anchovy fillets, finely chopped 1 garlic clove, crushed ¼ tsp dried chilli flakes 150g/5½oz cherry tomatoes, halved across the equator4 tbsp dry white vermouth 2 tbsp mascarpone 1 tbsp finely grated Parmesan plus extra to serve2 tbsp finely chopped flatleaf parsley, plus extra to serve salt 175g/6oz gemelli pasta 1 tbsp olive oil 6 anchovy fillets, finely chopped 1 garlic clove, crushed ¼ tsp dried chilli flakes 150g/5½oz cherry tomatoes, halved across the equator 4 tbsp dry white vermouth 2 tbsp mascarpone 1 tbsp finely grated Parmesan plus extra to serve 2 tbsp finely chopped flatleaf parsley, plus extra to serve salt Method Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, but start checking a good 2 minutes before you’re told it should be ready. Meanwhile, put the oil and anchovies into a heavy-based wok, and cook, stirring over a medium heat for about 1 minute, or until the anchovies have almost dissolved into the oil. Stir in the garlic and chilli flakes, then turn the heat up a little and add the tomatoes, stirring gently for 2 minutes, or until they begin to soften. Pour in the vermouth, let it bubble up, then stir and push the tomatoes about in the pan for 2 minutes until they have broken down a little in the thickened, reduced sauce. Take the pan off the heat, stir in the mascarpone and, when it’s all melted, stir in the Parmesan and parsley. Before you drain the pasta, lower in a cup to remove some of the cooking water. Add a tablespoon or so of the cooking water to the pasta sauce; this will help the sauce coat the pasta. Drain the pasta, add it to the sauce and toss well to mix, adding more of the pasta cooking water if needed. Sprinkle with a little parsley and take the Parmesan to the table to serve. Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, but start checking a good 2 minutes before you’re told it should be ready. Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, but start checking a good 2 minutes before you’re told it should be ready. Meanwhile, put the oil and anchovies into a heavy-based wok, and cook, stirring over a medium heat for about 1 minute, or until the anchovies have almost dissolved into the oil. Stir in the garlic and chilli flakes, then turn the heat up a little and add the tomatoes, stirring gently for 2 minutes, or until they begin to soften. Meanwhile, put the oil and anchovies into a heavy-based wok, and cook, stirring over a medium heat for about 1 minute, or until the anchovies have almost dissolved into the oil. Stir in the garlic and chilli flakes, then turn the heat up a little and add the tomatoes, stirring gently for 2 minutes, or until they begin to soften. Pour in the vermouth, let it bubble up, then stir and push the tomatoes about in the pan for 2 minutes until they have broken down a little in the thickened, reduced sauce. Take the pan off the heat, stir in the mascarpone and, when it’s all melted, stir in the Parmesan and parsley. Pour in the vermouth, let it bubble up, then stir and push the tomatoes about in the pan for 2 minutes until they have broken down a little in the thickened, reduced sauce. Take the pan off the heat, stir in the mascarpone and, when it’s all melted, stir in the Parmesan and parsley. Before you drain the pasta, lower in a cup to remove some of the cooking water. Add a tablespoon or so of the cooking water to the pasta sauce; this will help the sauce coat the pasta. Drain the pasta, add it to the sauce and toss well to mix, adding more of the pasta cooking water if needed. Sprinkle with a little parsley and take the Parmesan to the table to serve. Before you drain the pasta, lower in a cup to remove some of the cooking water. Add a tablespoon or so of the cooking water to the pasta sauce; this will help the sauce coat the pasta. Drain the pasta, add it to the sauce and toss well to mix, adding more of the pasta cooking water if needed. Sprinkle with a little parsley and take the Parmesan to the table to serve. Recipe tips Gemelli – which means twins in Italian – are a robust short pasta shape, formed out of what looks like two sturdy strings twisted together but are in fact made out of a single rope of pasta, doubled back on itself like a helicoidal twist. If you can’t find them – though they’re very much worth seeking out – then substitute casarecce or, easier still, fusilli. | {
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"content": "An average of 5.0 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/gemelli_with_anchovies_80715_16x9.jpg Quick, simple and – much as I hate the word – tasty. I know no self-respecting Italian would let tomato seeds sully a sauce, but I do so very happily, and it’s the gloop inside the halved cherry tomatoes that adds cohesion to the spicy, tangy creaminess. 175g/6oz gemelli pasta1 tbsp olive oil 6 anchovy fillets, finely chopped 1 garlic clove, crushed ¼ tsp dried chilli flakes 150g/5½oz cherry tomatoes, halved across the equator4 tbsp dry white vermouth 2 tbsp mascarpone 1 tbsp finely grated Parmesan plus extra to serve2 tbsp finely chopped flatleaf parsley, plus extra to serve salt 175g/6oz gemelli pasta 1 tbsp olive oil 6 anchovy fillets, finely chopped 1 garlic clove, crushed ¼ tsp dried chilli flakes 150g/5½oz cherry tomatoes, halved across the equator 4 tbsp dry white vermouth 2 tbsp mascarpone 1 tbsp finely grated Parmesan plus extra to serve 2 tbsp finely chopped flatleaf parsley, plus extra to serve salt Method Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, but start checking a good 2 minutes before you’re told it should be ready. Meanwhile, put the oil and anchovies into a heavy-based wok, and cook, stirring over a medium heat for about 1 minute, or until the anchovies have almost dissolved into the oil. Stir in the garlic and chilli flakes, then turn the heat up a little and add the tomatoes, stirring gently for 2 minutes, or until they begin to soften. Pour in the vermouth, let it bubble up, then stir and push the tomatoes about in the pan for 2 minutes until they have broken down a little in the thickened, reduced sauce. Take the pan off the heat, stir in the mascarpone and, when it’s all melted, stir in the Parmesan and parsley. Before you drain the pasta, lower in a cup to remove some of the cooking water. Add a tablespoon or so of the cooking water to the pasta sauce; this will help the sauce coat the pasta. Drain the pasta, add it to the sauce and toss well to mix, adding more of the pasta cooking water if needed. Sprinkle with a little parsley and take the Parmesan to the table to serve. Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, but start checking a good 2 minutes before you’re told it should be ready. Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, but start checking a good 2 minutes before you’re told it should be ready. Meanwhile, put the oil and anchovies into a heavy-based wok, and cook, stirring over a medium heat for about 1 minute, or until the anchovies have almost dissolved into the oil. Stir in the garlic and chilli flakes, then turn the heat up a little and add the tomatoes, stirring gently for 2 minutes, or until they begin to soften. Meanwhile, put the oil and anchovies into a heavy-based wok, and cook, stirring over a medium heat for about 1 minute, or until the anchovies have almost dissolved into the oil. Stir in the garlic and chilli flakes, then turn the heat up a little and add the tomatoes, stirring gently for 2 minutes, or until they begin to soften. Pour in the vermouth, let it bubble up, then stir and push the tomatoes about in the pan for 2 minutes until they have broken down a little in the thickened, reduced sauce. Take the pan off the heat, stir in the mascarpone and, when it’s all melted, stir in the Parmesan and parsley. Pour in the vermouth, let it bubble up, then stir and push the tomatoes about in the pan for 2 minutes until they have broken down a little in the thickened, reduced sauce. Take the pan off the heat, stir in the mascarpone and, when it’s all melted, stir in the Parmesan and parsley. Before you drain the pasta, lower in a cup to remove some of the cooking water. Add a tablespoon or so of the cooking water to the pasta sauce; this will help the sauce coat the pasta. Drain the pasta, add it to the sauce and toss well to mix, adding more of the pasta cooking water if needed. Sprinkle with a little parsley and take the Parmesan to the table to serve. Before you drain the pasta, lower in a cup to remove some of the cooking water. Add a tablespoon or so of the cooking water to the pasta sauce; this will help the sauce coat the pasta. Drain the pasta, add it to the sauce and toss well to mix, adding more of the pasta cooking water if needed. Sprinkle with a little parsley and take the Parmesan to the table to serve. Recipe tips Gemelli – which means twins in Italian – are a robust short pasta shape, formed out of what looks like two sturdy strings twisted together but are in fact made out of a single rope of pasta, doubled back on itself like a helicoidal twist. If you can’t find them – though they’re very much worth seeking out – then substitute casarecce or, easier still, fusilli."
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} | 89fe0bf8d8192b437f2d7b706734a2c924ebb9b9830d4722d9a8ea4a3e8290b8 | Smoked salmon pasta recipe
An average of 4.8 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_salmon_courgette_49013_16x9.jpg Treat yourself to a touch of luxury with this light, creamy smoked salmon pasta with crème fraîche. Grated courgette fried with garlic and chilli makes a very speedy pasta sauce. Each serving provides 595 kcal, 27g protein, 75g carbohydrates (of which 4g sugars), 19.5g fat (of which 7g saturates), 7g fibre and 2.1g salt. 1 tbsp olive oil2 garlic cloves, finely sliced¼ tsp chilli flakes2 courgettes, coarsely grated200g/7oz dried spaghetti2 tbsp crème fraîche½ lemon, finely grated zest and juice100g/3½oz smoked salmon, chopped40g/1½oz rocket leavessalt and freshly ground black pepper 1 tbsp olive oil 2 garlic cloves, finely sliced ¼ tsp chilli flakes 2 courgettes, coarsely grated 200g/7oz dried spaghetti 2 tbsp crème fraîche ½ lemon, finely grated zest and juice 100g/3½oz smoked salmon, chopped 40g/1½oz rocket leaves salt and freshly ground black pepper Method Heat the olive oil in a large frying pan over a medium heat. Once hot, add the sliced garlic and cook until it starts to turn golden. Add the chilli flakes and grated courgettes and cook over a medium heat, stirring often, until the courgette has released most of its moisture and has softened. Meanwhile, cook the spaghetti in a large pan of well-salted boiling water, according to the packet instructions, until al dente. Using kitchen tongs, transfer the spaghetti to the frying pan with the cooked courgette. Add around 100ml/3½fl oz of the pasta water and stir together. Mix in the crème fraîche, lemon zest and juice until everything is combined. Finally stir through the smoked salmon and rocket. Taste and season with salt and pepper, as needed. Divide between two bowls and serve. Heat the olive oil in a large frying pan over a medium heat. Once hot, add the sliced garlic and cook until it starts to turn golden. Add the chilli flakes and grated courgettes and cook over a medium heat, stirring often, until the courgette has released most of its moisture and has softened. Heat the olive oil in a large frying pan over a medium heat. Once hot, add the sliced garlic and cook until it starts to turn golden. Add the chilli flakes and grated courgettes and cook over a medium heat, stirring often, until the courgette has released most of its moisture and has softened. Meanwhile, cook the spaghetti in a large pan of well-salted boiling water, according to the packet instructions, until al dente. Meanwhile, cook the spaghetti in a large pan of well-salted boiling water, according to the packet instructions, until al dente. Using kitchen tongs, transfer the spaghetti to the frying pan with the cooked courgette. Add around 100ml/3½fl oz of the pasta water and stir together. Mix in the crème fraîche, lemon zest and juice until everything is combined. Finally stir through the smoked salmon and rocket. Taste and season with salt and pepper, as needed. Divide between two bowls and serve. Using kitchen tongs, transfer the spaghetti to the frying pan with the cooked courgette. Add around 100ml/3½fl oz of the pasta water and stir together. Mix in the crème fraîche, lemon zest and juice until everything is combined. Finally stir through the smoked salmon and rocket. Taste and season with salt and pepper, as needed. Divide between two bowls and serve. | {
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"content": "An average of 4.8 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_salmon_courgette_49013_16x9.jpg Treat yourself to a touch of luxury with this light, creamy smoked salmon pasta with crème fraîche. Grated courgette fried with garlic and chilli makes a very speedy pasta sauce. Each serving provides 595 kcal, 27g protein, 75g carbohydrates (of which 4g sugars), 19.5g fat (of which 7g saturates), 7g fibre and 2.1g salt. 1 tbsp olive oil2 garlic cloves, finely sliced¼ tsp chilli flakes2 courgettes, coarsely grated200g/7oz dried spaghetti2 tbsp crème fraîche½ lemon, finely grated zest and juice100g/3½oz smoked salmon, chopped40g/1½oz rocket leavessalt and freshly ground black pepper 1 tbsp olive oil 2 garlic cloves, finely sliced ¼ tsp chilli flakes 2 courgettes, coarsely grated 200g/7oz dried spaghetti 2 tbsp crème fraîche ½ lemon, finely grated zest and juice 100g/3½oz smoked salmon, chopped 40g/1½oz rocket leaves salt and freshly ground black pepper Method Heat the olive oil in a large frying pan over a medium heat. Once hot, add the sliced garlic and cook until it starts to turn golden. Add the chilli flakes and grated courgettes and cook over a medium heat, stirring often, until the courgette has released most of its moisture and has softened. Meanwhile, cook the spaghetti in a large pan of well-salted boiling water, according to the packet instructions, until al dente. Using kitchen tongs, transfer the spaghetti to the frying pan with the cooked courgette. Add around 100ml/3½fl oz of the pasta water and stir together. Mix in the crème fraîche, lemon zest and juice until everything is combined. Finally stir through the smoked salmon and rocket. Taste and season with salt and pepper, as needed. Divide between two bowls and serve. Heat the olive oil in a large frying pan over a medium heat. Once hot, add the sliced garlic and cook until it starts to turn golden. Add the chilli flakes and grated courgettes and cook over a medium heat, stirring often, until the courgette has released most of its moisture and has softened. Heat the olive oil in a large frying pan over a medium heat. Once hot, add the sliced garlic and cook until it starts to turn golden. Add the chilli flakes and grated courgettes and cook over a medium heat, stirring often, until the courgette has released most of its moisture and has softened. Meanwhile, cook the spaghetti in a large pan of well-salted boiling water, according to the packet instructions, until al dente. Meanwhile, cook the spaghetti in a large pan of well-salted boiling water, according to the packet instructions, until al dente. Using kitchen tongs, transfer the spaghetti to the frying pan with the cooked courgette. Add around 100ml/3½fl oz of the pasta water and stir together. Mix in the crème fraîche, lemon zest and juice until everything is combined. Finally stir through the smoked salmon and rocket. Taste and season with salt and pepper, as needed. Divide between two bowls and serve. Using kitchen tongs, transfer the spaghetti to the frying pan with the cooked courgette. Add around 100ml/3½fl oz of the pasta water and stir together. Mix in the crème fraîche, lemon zest and juice until everything is combined. Finally stir through the smoked salmon and rocket. Taste and season with salt and pepper, as needed. Divide between two bowls and serve."
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} | d81664366cd180d5ce7babb41dc6730ca8f9d99cc65441abefd7492c23c65aa4 | Spaghetti with veggie balls recipe
Italian veggie balls An average of 4.3 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/italian_veggie_balls_67591_16x9.jpg Lentils and nuts make these tasty vegetarian meatballs a protein-packed meal, while spinach provides an iron boost. Why not double the meatball recipe and use in wraps and salads for lunch-laziness the rest of the week? Each serving provides 798kcal, 33g protein, 109g carbohydrate (of which 21g sugars), 21g fat (of which 2.5g saturates), 16.5g fibre and 0.9g salt. 225g/8oz dried brown lentils2 onions, finely chopped1 tbsp olive oil, plus a tsp extra for greasing4 garlic cloves, crushed100g/3½oz baby spinach4 tbsp pesto 1 lemon, zest only50g/1¾oz pine nuts, toasted (alternatively use finely chopped almonds or, for a nut-free alternative, the same quantity of whole oats)1 large free-range egg50g/1¾oz fresh breadcrumbs (wholemeal or white)300g/10½oz dried spaghetti 225g/8oz dried brown lentils 2 onions, finely chopped 1 tbsp olive oil, plus a tsp extra for greasing 4 garlic cloves, crushed 100g/3½oz baby spinach 4 tbsp pesto 1 lemon, zest only 50g/1¾oz pine nuts, toasted (alternatively use finely chopped almonds or, for a nut-free alternative, the same quantity of whole oats) 1 large free-range egg 50g/1¾oz fresh breadcrumbs (wholemeal or white) 300g/10½oz dried spaghetti 2 x 400g tins chopped tomatoes2 tbsp tomato purée1 tsp red wine vinegar1 tbsp granulated or caster sugarfew basil leaves, plus extra to servesalt and freshly ground black pepper 2 x 400g tins chopped tomatoes 2 tbsp tomato purée 1 tsp red wine vinegar 1 tbsp granulated or caster sugar few basil leaves, plus extra to serve salt and freshly ground black pepper Method Heat the oven to 200C/180C Fan/Gas 6. Cook the lentils in a large pan of boiling water for 20–25 minutes until soft. Drain really well, then leave sitting in the sieve to finish drying and draining for 5 minutes. Put the kettle on.Meanwhile fry the chopped onions in the oil over a medium heat until soft, but not brown, for about 10 minutes. Stir in the garlic, then cook together for 2 minutes more. Scrape half of the onion mixture out of the pan and into a food processor – leave the rest in the pan for the sauce. Put the spinach in a colander and pour over the boiling water from the kettle to wilt the spinach. When cool enough to touch, squeeze as much liquid out of the spinach as you can.Tip the cooked lentils into the food processor with the onions, then add the spinach, pesto and lemon zest. Blend until the mixture is combined, but don’t blend to a complete mush. Pulse in the pine nuts (or almonds or oats). Scrape into a mixing bowl and combine with the egg and breadcrumbs. Season with salt and pepper and mix thoroughly. Roll into 20 balls, place on a greased baking tray and bake for 15–20 minutes, or until golden-brown and firm.Meanwhile make the sauce. Add the tinned tomatoes, tomato purée, vinegar and sugar to the onion pan along with 500ml/18fl oz water. Stir in some basil leaves and a little salt and freshly ground black pepper to taste. Bring to a simmer and bubble for 15–18 minutes over a medium heat. Meanwhile cook the pasta according to the packet instructions.When the meat-free balls are browned and cooked through, stir them in the sauce. Scatter with more basil leaves and serve with the spaghetti. Heat the oven to 200C/180C Fan/Gas 6. Cook the lentils in a large pan of boiling water for 20–25 minutes until soft. Drain really well, then leave sitting in the sieve to finish drying and draining for 5 minutes. Put the kettle on. Heat the oven to 200C/180C Fan/Gas 6. Cook the lentils in a large pan of boiling water for 20–25 minutes until soft. Drain really well, then leave sitting in the sieve to finish drying and draining for 5 minutes. Put the kettle on. Meanwhile fry the chopped onions in the oil over a medium heat until soft, but not brown, for about 10 minutes. Stir in the garlic, then cook together for 2 minutes more. Scrape half of the onion mixture out of the pan and into a food processor – leave the rest in the pan for the sauce. Meanwhile fry the chopped onions in the oil over a medium heat until soft, but not brown, for about 10 minutes. Stir in the garlic, then cook together for 2 minutes more. Scrape half of the onion mixture out of the pan and into a food processor – leave the rest in the pan for the sauce. Put the spinach in a colander and pour over the boiling water from the kettle to wilt the spinach. When cool enough to touch, squeeze as much liquid out of the spinach as you can. Put the spinach in a colander and pour over the boiling water from the kettle to wilt the spinach. When cool enough to touch, squeeze as much liquid out of the spinach as you can. Tip the cooked lentils into the food processor with the onions, then add the spinach, pesto and lemon zest. Blend until the mixture is combined, but don’t blend to a complete mush. Pulse in the pine nuts (or almonds or oats). Scrape into a mixing bowl and combine with the egg and breadcrumbs. Season with salt and pepper and mix thoroughly. Tip the cooked lentils into the food processor with the onions, then add the spinach, pesto and lemon zest. Blend until the mixture is combined, but don’t blend to a complete mush. Pulse in the pine nuts (or almonds or oats). Scrape into a mixing bowl and combine with the egg and breadcrumbs. Season with salt and pepper and mix thoroughly. Roll into 20 balls, place on a greased baking tray and bake for 15–20 minutes, or until golden-brown and firm. Roll into 20 balls, place on a greased baking tray and bake for 15–20 minutes, or until golden-brown and firm. Meanwhile make the sauce. Add the tinned tomatoes, tomato purée, vinegar and sugar to the onion pan along with 500ml/18fl oz water. Stir in some basil leaves and a little salt and freshly ground black pepper to taste. Bring to a simmer and bubble for 15–18 minutes over a medium heat. Meanwhile make the sauce. Add the tinned tomatoes, tomato purée, vinegar and sugar to the onion pan along with 500ml/18fl oz water. Stir in some basil leaves and a little salt and freshly ground black pepper to taste. Bring to a simmer and bubble for 15–18 minutes over a medium heat. Meanwhile cook the pasta according to the packet instructions. Meanwhile cook the pasta according to the packet instructions. When the meat-free balls are browned and cooked through, stir them in the sauce. Scatter with more basil leaves and serve with the spaghetti. When the meat-free balls are browned and cooked through, stir them in the sauce. Scatter with more basil leaves and serve with the spaghetti. Recipe tips To make this a vegan recipe, simply adapt by using a vegan-friendly pesto and swapping the egg for 1 tbsp of chia seeds left to soak in 1 tbsp of water for 5 minutes. You can freeze the balls before or after cooking. Spread out on a tray and freeze, then transfer them to an airtight bag or box. They will keep for up to 3 months, and can be reheated (or cooked) in the oven or air fryer. Ensure they are piping hot before serving. | {
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"title": "Spaghetti with veggie balls recipe",
"content": "Italian veggie balls An average of 4.3 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/italian_veggie_balls_67591_16x9.jpg Lentils and nuts make these tasty vegetarian meatballs a protein-packed meal, while spinach provides an iron boost. Why not double the meatball recipe and use in wraps and salads for lunch-laziness the rest of the week? Each serving provides 798kcal, 33g protein, 109g carbohydrate (of which 21g sugars), 21g fat (of which 2.5g saturates), 16.5g fibre and 0.9g salt. 225g/8oz dried brown lentils2 onions, finely chopped1 tbsp olive oil, plus a tsp extra for greasing4 garlic cloves, crushed100g/3½oz baby spinach4 tbsp pesto 1 lemon, zest only50g/1¾oz pine nuts, toasted (alternatively use finely chopped almonds or, for a nut-free alternative, the same quantity of whole oats)1 large free-range egg50g/1¾oz fresh breadcrumbs (wholemeal or white)300g/10½oz dried spaghetti 225g/8oz dried brown lentils 2 onions, finely chopped 1 tbsp olive oil, plus a tsp extra for greasing 4 garlic cloves, crushed 100g/3½oz baby spinach 4 tbsp pesto 1 lemon, zest only 50g/1¾oz pine nuts, toasted (alternatively use finely chopped almonds or, for a nut-free alternative, the same quantity of whole oats) 1 large free-range egg 50g/1¾oz fresh breadcrumbs (wholemeal or white) 300g/10½oz dried spaghetti 2 x 400g tins chopped tomatoes2 tbsp tomato purée1 tsp red wine vinegar1 tbsp granulated or caster sugarfew basil leaves, plus extra to servesalt and freshly ground black pepper 2 x 400g tins chopped tomatoes 2 tbsp tomato purée 1 tsp red wine vinegar 1 tbsp granulated or caster sugar few basil leaves, plus extra to serve salt and freshly ground black pepper Method Heat the oven to 200C/180C Fan/Gas 6. Cook the lentils in a large pan of boiling water for 20–25 minutes until soft. Drain really well, then leave sitting in the sieve to finish drying and draining for 5 minutes. Put the kettle on.Meanwhile fry the chopped onions in the oil over a medium heat until soft, but not brown, for about 10 minutes. Stir in the garlic, then cook together for 2 minutes more. Scrape half of the onion mixture out of the pan and into a food processor – leave the rest in the pan for the sauce. Put the spinach in a colander and pour over the boiling water from the kettle to wilt the spinach. When cool enough to touch, squeeze as much liquid out of the spinach as you can.Tip the cooked lentils into the food processor with the onions, then add the spinach, pesto and lemon zest. Blend until the mixture is combined, but don’t blend to a complete mush. Pulse in the pine nuts (or almonds or oats). Scrape into a mixing bowl and combine with the egg and breadcrumbs. Season with salt and pepper and mix thoroughly. Roll into 20 balls, place on a greased baking tray and bake for 15–20 minutes, or until golden-brown and firm.Meanwhile make the sauce. Add the tinned tomatoes, tomato purée, vinegar and sugar to the onion pan along with 500ml/18fl oz water. Stir in some basil leaves and a little salt and freshly ground black pepper to taste. Bring to a simmer and bubble for 15–18 minutes over a medium heat. Meanwhile cook the pasta according to the packet instructions.When the meat-free balls are browned and cooked through, stir them in the sauce. Scatter with more basil leaves and serve with the spaghetti. Heat the oven to 200C/180C Fan/Gas 6. Cook the lentils in a large pan of boiling water for 20–25 minutes until soft. Drain really well, then leave sitting in the sieve to finish drying and draining for 5 minutes. Put the kettle on. Heat the oven to 200C/180C Fan/Gas 6. Cook the lentils in a large pan of boiling water for 20–25 minutes until soft. Drain really well, then leave sitting in the sieve to finish drying and draining for 5 minutes. Put the kettle on. Meanwhile fry the chopped onions in the oil over a medium heat until soft, but not brown, for about 10 minutes. Stir in the garlic, then cook together for 2 minutes more. Scrape half of the onion mixture out of the pan and into a food processor – leave the rest in the pan for the sauce. Meanwhile fry the chopped onions in the oil over a medium heat until soft, but not brown, for about 10 minutes. Stir in the garlic, then cook together for 2 minutes more. Scrape half of the onion mixture out of the pan and into a food processor – leave the rest in the pan for the sauce. Put the spinach in a colander and pour over the boiling water from the kettle to wilt the spinach. When cool enough to touch, squeeze as much liquid out of the spinach as you can. Put the spinach in a colander and pour over the boiling water from the kettle to wilt the spinach. When cool enough to touch, squeeze as much liquid out of the spinach as you can. Tip the cooked lentils into the food processor with the onions, then add the spinach, pesto and lemon zest. Blend until the mixture is combined, but don’t blend to a complete mush. Pulse in the pine nuts (or almonds or oats). Scrape into a mixing bowl and combine with the egg and breadcrumbs. Season with salt and pepper and mix thoroughly. Tip the cooked lentils into the food processor with the onions, then add the spinach, pesto and lemon zest. Blend until the mixture is combined, but don’t blend to a complete mush. Pulse in the pine nuts (or almonds or oats). Scrape into a mixing bowl and combine with the egg and breadcrumbs. Season with salt and pepper and mix thoroughly. Roll into 20 balls, place on a greased baking tray and bake for 15–20 minutes, or until golden-brown and firm. Roll into 20 balls, place on a greased baking tray and bake for 15–20 minutes, or until golden-brown and firm. Meanwhile make the sauce. Add the tinned tomatoes, tomato purée, vinegar and sugar to the onion pan along with 500ml/18fl oz water. Stir in some basil leaves and a little salt and freshly ground black pepper to taste. Bring to a simmer and bubble for 15–18 minutes over a medium heat. Meanwhile make the sauce. Add the tinned tomatoes, tomato purée, vinegar and sugar to the onion pan along with 500ml/18fl oz water. Stir in some basil leaves and a little salt and freshly ground black pepper to taste. Bring to a simmer and bubble for 15–18 minutes over a medium heat. Meanwhile cook the pasta according to the packet instructions. Meanwhile cook the pasta according to the packet instructions. When the meat-free balls are browned and cooked through, stir them in the sauce. Scatter with more basil leaves and serve with the spaghetti. When the meat-free balls are browned and cooked through, stir them in the sauce. Scatter with more basil leaves and serve with the spaghetti. Recipe tips To make this a vegan recipe, simply adapt by using a vegan-friendly pesto and swapping the egg for 1 tbsp of chia seeds left to soak in 1 tbsp of water for 5 minutes. You can freeze the balls before or after cooking. Spread out on a tray and freeze, then transfer them to an airtight bag or box. They will keep for up to 3 months, and can be reheated (or cooked) in the oven or air fryer. Ensure they are piping hot before serving."
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} | d907fbff0b3cbfad2fb8c56e4c9751a91a82342b7de01f3e86539df78af43974 | Crab and courgette pasta recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crab_and_courgette_pasta_55917_16x9.jpg In this low-calorie dish, the crab's proteins make you feel full for longer and its omega-3 fats, plus minerals such as selenium and zinc, make it healthy. Each serving provides 513 kcal, 31g protein, 66g carbohydrates (of which 4.5g sugars), 12g fat (of which 4g saturates), 6.5g fibre and 1.2g salt. 350g/12oz spaghetti or linguine600g/1lb 5oz courgettes, cut into ribbons using a vegetable peeler2 tbsp olive oil2 garlic cloves, finely chopped2 x 240g tins crab meat, drained½ unwaxed lemon, finely grated zest and juice 2 tbsp dried dillsalt and freshly ground black pepper4 tbsp freshly grated Parmesan, to serve 350g/12oz spaghetti or linguine 600g/1lb 5oz courgettes, cut into ribbons using a vegetable peeler 2 tbsp olive oil 2 garlic cloves, finely chopped 2 x 240g tins crab meat, drained ½ unwaxed lemon, finely grated zest and juice 2 tbsp dried dill salt and freshly ground black pepper 4 tbsp freshly grated Parmesan, to serve Method Bring a large pan of salted water to the boil. Cook the pasta for 8 minutes, or until al dente. Place the courgettes in a steamer or colander and sit above the pan of pasta. Cover and steam for 1–2 minutes, or until tender. Drain the pasta, retaining a little of the cooking water, and tip into a large bowl. Pour the oil into the pasta pan over a low heat. Add the garlic and cook briefly, to flavour the oil. Pour the oil over the pasta.Toss the pasta with the crab, lemon zest and juice, dill and courgettes. Serve topping each portion with 1 tablespoon Parmesan and a grind of pepper. Bring a large pan of salted water to the boil. Cook the pasta for 8 minutes, or until al dente. Bring a large pan of salted water to the boil. Cook the pasta for 8 minutes, or until al dente. Place the courgettes in a steamer or colander and sit above the pan of pasta. Cover and steam for 1–2 minutes, or until tender. Place the courgettes in a steamer or colander and sit above the pan of pasta. Cover and steam for 1–2 minutes, or until tender. Drain the pasta, retaining a little of the cooking water, and tip into a large bowl. Drain the pasta, retaining a little of the cooking water, and tip into a large bowl. Pour the oil into the pasta pan over a low heat. Add the garlic and cook briefly, to flavour the oil. Pour the oil over the pasta. Pour the oil into the pasta pan over a low heat. Add the garlic and cook briefly, to flavour the oil. Pour the oil over the pasta. Toss the pasta with the crab, lemon zest and juice, dill and courgettes. Serve topping each portion with 1 tablespoon Parmesan and a grind of pepper. Toss the pasta with the crab, lemon zest and juice, dill and courgettes. Serve topping each portion with 1 tablespoon Parmesan and a grind of pepper. | {
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"title": "Crab and courgette pasta recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crab_and_courgette_pasta_55917_16x9.jpg In this low-calorie dish, the crab's proteins make you feel full for longer and its omega-3 fats, plus minerals such as selenium and zinc, make it healthy. Each serving provides 513 kcal, 31g protein, 66g carbohydrates (of which 4.5g sugars), 12g fat (of which 4g saturates), 6.5g fibre and 1.2g salt. 350g/12oz spaghetti or linguine600g/1lb 5oz courgettes, cut into ribbons using a vegetable peeler2 tbsp olive oil2 garlic cloves, finely chopped2 x 240g tins crab meat, drained½ unwaxed lemon, finely grated zest and juice 2 tbsp dried dillsalt and freshly ground black pepper4 tbsp freshly grated Parmesan, to serve 350g/12oz spaghetti or linguine 600g/1lb 5oz courgettes, cut into ribbons using a vegetable peeler 2 tbsp olive oil 2 garlic cloves, finely chopped 2 x 240g tins crab meat, drained ½ unwaxed lemon, finely grated zest and juice 2 tbsp dried dill salt and freshly ground black pepper 4 tbsp freshly grated Parmesan, to serve Method Bring a large pan of salted water to the boil. Cook the pasta for 8 minutes, or until al dente. Place the courgettes in a steamer or colander and sit above the pan of pasta. Cover and steam for 1–2 minutes, or until tender. Drain the pasta, retaining a little of the cooking water, and tip into a large bowl. Pour the oil into the pasta pan over a low heat. Add the garlic and cook briefly, to flavour the oil. Pour the oil over the pasta.Toss the pasta with the crab, lemon zest and juice, dill and courgettes. Serve topping each portion with 1 tablespoon Parmesan and a grind of pepper. Bring a large pan of salted water to the boil. Cook the pasta for 8 minutes, or until al dente. Bring a large pan of salted water to the boil. Cook the pasta for 8 minutes, or until al dente. Place the courgettes in a steamer or colander and sit above the pan of pasta. Cover and steam for 1–2 minutes, or until tender. Place the courgettes in a steamer or colander and sit above the pan of pasta. Cover and steam for 1–2 minutes, or until tender. Drain the pasta, retaining a little of the cooking water, and tip into a large bowl. Drain the pasta, retaining a little of the cooking water, and tip into a large bowl. Pour the oil into the pasta pan over a low heat. Add the garlic and cook briefly, to flavour the oil. Pour the oil over the pasta. Pour the oil into the pasta pan over a low heat. Add the garlic and cook briefly, to flavour the oil. Pour the oil over the pasta. Toss the pasta with the crab, lemon zest and juice, dill and courgettes. Serve topping each portion with 1 tablespoon Parmesan and a grind of pepper. Toss the pasta with the crab, lemon zest and juice, dill and courgettes. Serve topping each portion with 1 tablespoon Parmesan and a grind of pepper."
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} | 530e6f951f4f54b194a251f1805972a59be4b57fbc4fa91f6e9a9ef587a424a8 | Creamy lemon veg pasta recipe
An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/creamy_lemon_veg_pasta_56457_16x9.jpg A delicious way to eat your greens! This quick, creamy pasta dish includes chilli flakes and lemon zest to wake up your taste buds. Each serving provides 571 kcal, 20g protein, 65g carbohydrate (of which 7g sugars), 23g fat (of which 10g saturates), 11g fibre and 0.6g salt. 175g/6oz dried pasta, such as orecchiette, casarecce or penne1 tbsp olive oil1 shallot, finely chopped2 garlic cloves, gratedpinch dried chilli flakes1 tsp vegetable stock, or ½ vegetable stock cube, crumbled150g/5½oz cavolo nero, stems removed and leaves roughly chopped150g/5½oz spring greens, stems removed and leaves roughly chopped50g/1¾oz crème fraîche 1 lemon, finely grated zest20g/¾oz Parmesan (or alternative vegetarian hard cheese), finely gratedsalt 175g/6oz dried pasta, such as orecchiette, casarecce or penne 1 tbsp olive oil 1 shallot, finely chopped 2 garlic cloves, grated pinch dried chilli flakes 1 tsp vegetable stock, or ½ vegetable stock cube, crumbled 150g/5½oz cavolo nero, stems removed and leaves roughly chopped 150g/5½oz spring greens, stems removed and leaves roughly chopped 50g/1¾oz crème fraîche 1 lemon, finely grated zest 20g/¾oz Parmesan (or alternative vegetarian hard cheese), finely grated salt Method Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions. Meanwhile, heat the oil in a large, deep frying pan over a medium heat, add the shallot, garlic and chilli flakes and fry for 2 minutes. Add the vegetable stock, fry for a minute, then add a ladleful of the pasta cooking water. Add the greens and cook for 4–5 minutes, stirring regularly, until wilted. Add another ladleful of the pasta cooking water and continue cooking for a couple of minutes.Drain the pasta, reserving the cooking water, then add the pasta to the pan with the greens. Turn the heat up to high and cook for a minute, stirring constantly, and adding a little of the reserved pasta water to make a silky sauce. Remove from the heat and stir in the crème fraîche and lemon zest. Spoon the pasta into bowls, top with the grated cheese and serve. Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions. Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions. Meanwhile, heat the oil in a large, deep frying pan over a medium heat, add the shallot, garlic and chilli flakes and fry for 2 minutes. Add the vegetable stock, fry for a minute, then add a ladleful of the pasta cooking water. Add the greens and cook for 4–5 minutes, stirring regularly, until wilted. Add another ladleful of the pasta cooking water and continue cooking for a couple of minutes. Meanwhile, heat the oil in a large, deep frying pan over a medium heat, add the shallot, garlic and chilli flakes and fry for 2 minutes. Add the vegetable stock, fry for a minute, then add a ladleful of the pasta cooking water. Add the greens and cook for 4–5 minutes, stirring regularly, until wilted. Add another ladleful of the pasta cooking water and continue cooking for a couple of minutes. Drain the pasta, reserving the cooking water, then add the pasta to the pan with the greens. Turn the heat up to high and cook for a minute, stirring constantly, and adding a little of the reserved pasta water to make a silky sauce. Drain the pasta, reserving the cooking water, then add the pasta to the pan with the greens. Turn the heat up to high and cook for a minute, stirring constantly, and adding a little of the reserved pasta water to make a silky sauce. Remove from the heat and stir in the crème fraîche and lemon zest. Spoon the pasta into bowls, top with the grated cheese and serve. Remove from the heat and stir in the crème fraîche and lemon zest. Spoon the pasta into bowls, top with the grated cheese and serve. | {
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"title": "Creamy lemon veg pasta recipe",
"content": "An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/creamy_lemon_veg_pasta_56457_16x9.jpg A delicious way to eat your greens! This quick, creamy pasta dish includes chilli flakes and lemon zest to wake up your taste buds. Each serving provides 571 kcal, 20g protein, 65g carbohydrate (of which 7g sugars), 23g fat (of which 10g saturates), 11g fibre and 0.6g salt. 175g/6oz dried pasta, such as orecchiette, casarecce or penne1 tbsp olive oil1 shallot, finely chopped2 garlic cloves, gratedpinch dried chilli flakes1 tsp vegetable stock, or ½ vegetable stock cube, crumbled150g/5½oz cavolo nero, stems removed and leaves roughly chopped150g/5½oz spring greens, stems removed and leaves roughly chopped50g/1¾oz crème fraîche 1 lemon, finely grated zest20g/¾oz Parmesan (or alternative vegetarian hard cheese), finely gratedsalt 175g/6oz dried pasta, such as orecchiette, casarecce or penne 1 tbsp olive oil 1 shallot, finely chopped 2 garlic cloves, grated pinch dried chilli flakes 1 tsp vegetable stock, or ½ vegetable stock cube, crumbled 150g/5½oz cavolo nero, stems removed and leaves roughly chopped 150g/5½oz spring greens, stems removed and leaves roughly chopped 50g/1¾oz crème fraîche 1 lemon, finely grated zest 20g/¾oz Parmesan (or alternative vegetarian hard cheese), finely grated salt Method Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions. Meanwhile, heat the oil in a large, deep frying pan over a medium heat, add the shallot, garlic and chilli flakes and fry for 2 minutes. Add the vegetable stock, fry for a minute, then add a ladleful of the pasta cooking water. Add the greens and cook for 4–5 minutes, stirring regularly, until wilted. Add another ladleful of the pasta cooking water and continue cooking for a couple of minutes.Drain the pasta, reserving the cooking water, then add the pasta to the pan with the greens. Turn the heat up to high and cook for a minute, stirring constantly, and adding a little of the reserved pasta water to make a silky sauce. Remove from the heat and stir in the crème fraîche and lemon zest. Spoon the pasta into bowls, top with the grated cheese and serve. Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions. Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions. Meanwhile, heat the oil in a large, deep frying pan over a medium heat, add the shallot, garlic and chilli flakes and fry for 2 minutes. Add the vegetable stock, fry for a minute, then add a ladleful of the pasta cooking water. Add the greens and cook for 4–5 minutes, stirring regularly, until wilted. Add another ladleful of the pasta cooking water and continue cooking for a couple of minutes. Meanwhile, heat the oil in a large, deep frying pan over a medium heat, add the shallot, garlic and chilli flakes and fry for 2 minutes. Add the vegetable stock, fry for a minute, then add a ladleful of the pasta cooking water. Add the greens and cook for 4–5 minutes, stirring regularly, until wilted. Add another ladleful of the pasta cooking water and continue cooking for a couple of minutes. Drain the pasta, reserving the cooking water, then add the pasta to the pan with the greens. Turn the heat up to high and cook for a minute, stirring constantly, and adding a little of the reserved pasta water to make a silky sauce. Drain the pasta, reserving the cooking water, then add the pasta to the pan with the greens. Turn the heat up to high and cook for a minute, stirring constantly, and adding a little of the reserved pasta water to make a silky sauce. Remove from the heat and stir in the crème fraîche and lemon zest. Spoon the pasta into bowls, top with the grated cheese and serve. Remove from the heat and stir in the crème fraîche and lemon zest. Spoon the pasta into bowls, top with the grated cheese and serve."
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} | bca22b7fcc6457fe4e20514362a5d84052f084e11f7cd9178596693d81907f62 | Red mullet with linguine tossed in chilli and garlic recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_mullet_with_linguine_53307_16x9.jpg Fresh pasta with red mullet, garlic and chilli – a beautiful fresh dish for spring and summer. 300g/10½oz Italian ‘00’ flour3 free-range eggs1 tbsp olive oilpinch salt 300g/10½oz Italian ‘00’ flour 3 free-range eggs 1 tbsp olive oil pinch salt 4 tsp finely sliced red chilli 4 tsp finely sliced garlic125ml/4fl oz white wine125ml/4fl oz fish or vegetable stock 4 whole red mullet, filleted, pin boned and cut into strips2 tbsp flatleaf parsley 1 tbsp basil leaves1 lemon, zest onlysalt and freshly ground black pepper 4 tsp finely sliced red chilli 4 tsp finely sliced garlic 125ml/4fl oz white wine 125ml/4fl oz fish or vegetable stock 4 whole red mullet, filleted, pin boned and cut into strips 2 tbsp flatleaf parsley 1 tbsp basil leaves 1 lemon, zest only salt and freshly ground black pepper Method For the pasta, blend the flour and eggs in a food processor to fine crumbs, then add the olive oil and salt and pulse to just combine.Remove the mixture from the processor, and pull the dough together into a ball. Knead the dough until smooth.Wrap the pasta dough in cling film and rest in the fridge for 30 minutes.Once rested, take the dough out of the fridge and roll out to about 1cm/½in thick.Pass the rolled dough through a pasta machine, starting with the widest setting, and reducing the setting each time until on the finest setting.Change to the linguine cutter on the pasta machine and pass the pasta through once more.Weigh out about 35g/1¼oz of pasta per person.,Hang the remaining pasta over the back of a chair and allow to dry.For the sauce, heat a frying pan until hot, add the olive oil, chilli and garlic and gently fry until just softened.Add the red mullet and gently fry for a couple of minutes, then add the white wine and cook until the volume of liquid has reduced.Add the stock to the mullet and cook until reduced again.Meanwhile, bring a pan of salted water to the boil, add the pasta and cook until it floats to the surface and is just tender.Drain the pasta and stir straight into the sauce.Finish with the herbs and lemon zest then season with salt and freshly ground black pepper. For the pasta, blend the flour and eggs in a food processor to fine crumbs, then add the olive oil and salt and pulse to just combine. For the pasta, blend the flour and eggs in a food processor to fine crumbs, then add the olive oil and salt and pulse to just combine. Remove the mixture from the processor, and pull the dough together into a ball. Knead the dough until smooth. Remove the mixture from the processor, and pull the dough together into a ball. Knead the dough until smooth. Wrap the pasta dough in cling film and rest in the fridge for 30 minutes. Wrap the pasta dough in cling film and rest in the fridge for 30 minutes. Once rested, take the dough out of the fridge and roll out to about 1cm/½in thick. Once rested, take the dough out of the fridge and roll out to about 1cm/½in thick. Pass the rolled dough through a pasta machine, starting with the widest setting, and reducing the setting each time until on the finest setting. Pass the rolled dough through a pasta machine, starting with the widest setting, and reducing the setting each time until on the finest setting. Change to the linguine cutter on the pasta machine and pass the pasta through once more. Change to the linguine cutter on the pasta machine and pass the pasta through once more. Weigh out about 35g/1¼oz of pasta per person.,Hang the remaining pasta over the back of a chair and allow to dry. Weigh out about 35g/1¼oz of pasta per person.,Hang the remaining pasta over the back of a chair and allow to dry. For the sauce, heat a frying pan until hot, add the olive oil, chilli and garlic and gently fry until just softened. For the sauce, heat a frying pan until hot, add the olive oil, chilli and garlic and gently fry until just softened. Add the red mullet and gently fry for a couple of minutes, then add the white wine and cook until the volume of liquid has reduced. Add the red mullet and gently fry for a couple of minutes, then add the white wine and cook until the volume of liquid has reduced. Add the stock to the mullet and cook until reduced again. Add the stock to the mullet and cook until reduced again. Meanwhile, bring a pan of salted water to the boil, add the pasta and cook until it floats to the surface and is just tender. Meanwhile, bring a pan of salted water to the boil, add the pasta and cook until it floats to the surface and is just tender. Drain the pasta and stir straight into the sauce. Drain the pasta and stir straight into the sauce. Finish with the herbs and lemon zest then season with salt and freshly ground black pepper. Finish with the herbs and lemon zest then season with salt and freshly ground black pepper. | {
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"title": "Red mullet with linguine tossed in chilli and garlic recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_mullet_with_linguine_53307_16x9.jpg Fresh pasta with red mullet, garlic and chilli – a beautiful fresh dish for spring and summer. 300g/10½oz Italian ‘00’ flour3 free-range eggs1 tbsp olive oilpinch salt 300g/10½oz Italian ‘00’ flour 3 free-range eggs 1 tbsp olive oil pinch salt 4 tsp finely sliced red chilli 4 tsp finely sliced garlic125ml/4fl oz white wine125ml/4fl oz fish or vegetable stock 4 whole red mullet, filleted, pin boned and cut into strips2 tbsp flatleaf parsley 1 tbsp basil leaves1 lemon, zest onlysalt and freshly ground black pepper 4 tsp finely sliced red chilli 4 tsp finely sliced garlic 125ml/4fl oz white wine 125ml/4fl oz fish or vegetable stock 4 whole red mullet, filleted, pin boned and cut into strips 2 tbsp flatleaf parsley 1 tbsp basil leaves 1 lemon, zest only salt and freshly ground black pepper Method For the pasta, blend the flour and eggs in a food processor to fine crumbs, then add the olive oil and salt and pulse to just combine.Remove the mixture from the processor, and pull the dough together into a ball. Knead the dough until smooth.Wrap the pasta dough in cling film and rest in the fridge for 30 minutes.Once rested, take the dough out of the fridge and roll out to about 1cm/½in thick.Pass the rolled dough through a pasta machine, starting with the widest setting, and reducing the setting each time until on the finest setting.Change to the linguine cutter on the pasta machine and pass the pasta through once more.Weigh out about 35g/1¼oz of pasta per person.,Hang the remaining pasta over the back of a chair and allow to dry.For the sauce, heat a frying pan until hot, add the olive oil, chilli and garlic and gently fry until just softened.Add the red mullet and gently fry for a couple of minutes, then add the white wine and cook until the volume of liquid has reduced.Add the stock to the mullet and cook until reduced again.Meanwhile, bring a pan of salted water to the boil, add the pasta and cook until it floats to the surface and is just tender.Drain the pasta and stir straight into the sauce.Finish with the herbs and lemon zest then season with salt and freshly ground black pepper. For the pasta, blend the flour and eggs in a food processor to fine crumbs, then add the olive oil and salt and pulse to just combine. For the pasta, blend the flour and eggs in a food processor to fine crumbs, then add the olive oil and salt and pulse to just combine. Remove the mixture from the processor, and pull the dough together into a ball. Knead the dough until smooth. Remove the mixture from the processor, and pull the dough together into a ball. Knead the dough until smooth. Wrap the pasta dough in cling film and rest in the fridge for 30 minutes. Wrap the pasta dough in cling film and rest in the fridge for 30 minutes. Once rested, take the dough out of the fridge and roll out to about 1cm/½in thick. Once rested, take the dough out of the fridge and roll out to about 1cm/½in thick. Pass the rolled dough through a pasta machine, starting with the widest setting, and reducing the setting each time until on the finest setting. Pass the rolled dough through a pasta machine, starting with the widest setting, and reducing the setting each time until on the finest setting. Change to the linguine cutter on the pasta machine and pass the pasta through once more. Change to the linguine cutter on the pasta machine and pass the pasta through once more. Weigh out about 35g/1¼oz of pasta per person.,Hang the remaining pasta over the back of a chair and allow to dry. Weigh out about 35g/1¼oz of pasta per person.,Hang the remaining pasta over the back of a chair and allow to dry. For the sauce, heat a frying pan until hot, add the olive oil, chilli and garlic and gently fry until just softened. For the sauce, heat a frying pan until hot, add the olive oil, chilli and garlic and gently fry until just softened. Add the red mullet and gently fry for a couple of minutes, then add the white wine and cook until the volume of liquid has reduced. Add the red mullet and gently fry for a couple of minutes, then add the white wine and cook until the volume of liquid has reduced. Add the stock to the mullet and cook until reduced again. Add the stock to the mullet and cook until reduced again. Meanwhile, bring a pan of salted water to the boil, add the pasta and cook until it floats to the surface and is just tender. Meanwhile, bring a pan of salted water to the boil, add the pasta and cook until it floats to the surface and is just tender. Drain the pasta and stir straight into the sauce. Drain the pasta and stir straight into the sauce. Finish with the herbs and lemon zest then season with salt and freshly ground black pepper. Finish with the herbs and lemon zest then season with salt and freshly ground black pepper."
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} | 4926910ac067927501bc33ec41ee1c3b4640a3027432409091ede3190cae833f | Rib ragù recipe
An average of 3.9 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/rib_rag_28935_16x9.jpg Pappardelle pasta is the perfect foil for a rich ragù - made here with slow-cooked pork ribs. 1 rack pork ribs3 tbsp olive oil2 carrots, chopped1 celery rib, chopped1 onion, chopped500ml/18fl oz stocka little oil200g/7oz pappardelle pasta 1 rack pork ribs 3 tbsp olive oil 2 carrots, chopped 1 celery rib, chopped 1 onion, chopped 500ml/18fl oz stock a little oil 200g/7oz pappardelle pasta Method Heat half of the oil in a large pan. Cut the ribs into thirds with a sharp knife and add them to the pan.When the ribs are brown, remove them from the pan, add the rest of the oil and soften the carrots, celery and onion.When the vegetables are softened, return the ribs to the pan and pour over the stock. Bring to the boil and simmer on a low heat for three hours.Cook the pasta according to packet instructions in a pan of boiling salted water until tender. Drain well.When the three hours have elapsed, pick out the rib bones and discard. Serve with the cooked pasta. Heat half of the oil in a large pan. Cut the ribs into thirds with a sharp knife and add them to the pan. Heat half of the oil in a large pan. Cut the ribs into thirds with a sharp knife and add them to the pan. When the ribs are brown, remove them from the pan, add the rest of the oil and soften the carrots, celery and onion. When the ribs are brown, remove them from the pan, add the rest of the oil and soften the carrots, celery and onion. When the vegetables are softened, return the ribs to the pan and pour over the stock. Bring to the boil and simmer on a low heat for three hours. When the vegetables are softened, return the ribs to the pan and pour over the stock. Bring to the boil and simmer on a low heat for three hours. Cook the pasta according to packet instructions in a pan of boiling salted water until tender. Drain well. Cook the pasta according to packet instructions in a pan of boiling salted water until tender. Drain well. When the three hours have elapsed, pick out the rib bones and discard. Serve with the cooked pasta. When the three hours have elapsed, pick out the rib bones and discard. Serve with the cooked pasta. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Rib ragù recipe",
"content": "An average of 3.9 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/rib_rag_28935_16x9.jpg Pappardelle pasta is the perfect foil for a rich ragù - made here with slow-cooked pork ribs. 1 rack pork ribs3 tbsp olive oil2 carrots, chopped1 celery rib, chopped1 onion, chopped500ml/18fl oz stocka little oil200g/7oz pappardelle pasta 1 rack pork ribs 3 tbsp olive oil 2 carrots, chopped 1 celery rib, chopped 1 onion, chopped 500ml/18fl oz stock a little oil 200g/7oz pappardelle pasta Method Heat half of the oil in a large pan. Cut the ribs into thirds with a sharp knife and add them to the pan.When the ribs are brown, remove them from the pan, add the rest of the oil and soften the carrots, celery and onion.When the vegetables are softened, return the ribs to the pan and pour over the stock. Bring to the boil and simmer on a low heat for three hours.Cook the pasta according to packet instructions in a pan of boiling salted water until tender. Drain well.When the three hours have elapsed, pick out the rib bones and discard. Serve with the cooked pasta. Heat half of the oil in a large pan. Cut the ribs into thirds with a sharp knife and add them to the pan. Heat half of the oil in a large pan. Cut the ribs into thirds with a sharp knife and add them to the pan. When the ribs are brown, remove them from the pan, add the rest of the oil and soften the carrots, celery and onion. When the ribs are brown, remove them from the pan, add the rest of the oil and soften the carrots, celery and onion. When the vegetables are softened, return the ribs to the pan and pour over the stock. Bring to the boil and simmer on a low heat for three hours. When the vegetables are softened, return the ribs to the pan and pour over the stock. Bring to the boil and simmer on a low heat for three hours. Cook the pasta according to packet instructions in a pan of boiling salted water until tender. Drain well. Cook the pasta according to packet instructions in a pan of boiling salted water until tender. Drain well. When the three hours have elapsed, pick out the rib bones and discard. Serve with the cooked pasta. When the three hours have elapsed, pick out the rib bones and discard. Serve with the cooked pasta."
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} | d7a15ef6b4e8d1a5324c6a1053c55c179e2cf9ee36a189b4d4fb1e72637e4bd5 | Chocolate biscuit cake recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_biscuit_cake_31315_16x9.jpg You can adapt this recipe to include any combination of nuts, biscuits or chopped chocolate bars. The golden syrup keeps the mixture from going too hard and makes it easier to cut. Use a hot knife when slicing to get the perfect cut. 200g/7oz butter, cut into pieces200g/7oz milk chocolate, chopped200g/7oz dark chocolate, chopped200g/7oz golden syrup100g/3½oz pecan nuts, toasted2 almond caramel chocolate bars (or any other chocolate bars or sweets, such as round chocolates with a caramel centre, peanut and caramel chocolate bars, or puff rice chocolate bars), roughly chopped200g/7oz malted milk biscuits, roughly chopped1 tsp sea salt flakes 200g/7oz butter, cut into pieces 200g/7oz milk chocolate, chopped 200g/7oz dark chocolate, chopped 200g/7oz golden syrup 100g/3½oz pecan nuts, toasted 2 almond caramel chocolate bars (or any other chocolate bars or sweets, such as round chocolates with a caramel centre, peanut and caramel chocolate bars, or puff rice chocolate bars), roughly chopped 200g/7oz malted milk biscuits, roughly chopped 1 tsp sea salt flakes Method Line a 20x30cm/8x12in baking tray with baking paper. Place a glass bowl over a small saucepan filled with 4cm/1½in gently simmering water, making sure the bottom of the bowl does not touch the water. Add the butter, milk and dark chocolate, and golden syrup. Stir every few minutes until melted. Remove from the heat and leave to cool for 5 minutes.Add the pecans, chocolate bars and biscuits to the chocolate mixture and stir to evenly combine. Pour into the baking tray and use a spatula to create a smooth, level surface. Sprinkle the salt flakes over the top then cover and chill in the fridge for at least 3 hours. Use a hot knife to cut into 20 pieces. Line a 20x30cm/8x12in baking tray with baking paper. Line a 20x30cm/8x12in baking tray with baking paper. Place a glass bowl over a small saucepan filled with 4cm/1½in gently simmering water, making sure the bottom of the bowl does not touch the water. Add the butter, milk and dark chocolate, and golden syrup. Stir every few minutes until melted. Remove from the heat and leave to cool for 5 minutes. Place a glass bowl over a small saucepan filled with 4cm/1½in gently simmering water, making sure the bottom of the bowl does not touch the water. Add the butter, milk and dark chocolate, and golden syrup. Stir every few minutes until melted. Remove from the heat and leave to cool for 5 minutes. Add the pecans, chocolate bars and biscuits to the chocolate mixture and stir to evenly combine. Pour into the baking tray and use a spatula to create a smooth, level surface. Sprinkle the salt flakes over the top then cover and chill in the fridge for at least 3 hours. Use a hot knife to cut into 20 pieces. Add the pecans, chocolate bars and biscuits to the chocolate mixture and stir to evenly combine. Pour into the baking tray and use a spatula to create a smooth, level surface. Sprinkle the salt flakes over the top then cover and chill in the fridge for at least 3 hours. Use a hot knife to cut into 20 pieces. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Chocolate biscuit cake 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/chocolate_biscuit_cake_31315_16x9.jpg You can adapt this recipe to include any combination of nuts, biscuits or chopped chocolate bars. The golden syrup keeps the mixture from going too hard and makes it easier to cut. Use a hot knife when slicing to get the perfect cut. 200g/7oz butter, cut into pieces200g/7oz milk chocolate, chopped200g/7oz dark chocolate, chopped200g/7oz golden syrup100g/3½oz pecan nuts, toasted2 almond caramel chocolate bars (or any other chocolate bars or sweets, such as round chocolates with a caramel centre, peanut and caramel chocolate bars, or puff rice chocolate bars), roughly chopped200g/7oz malted milk biscuits, roughly chopped1 tsp sea salt flakes 200g/7oz butter, cut into pieces 200g/7oz milk chocolate, chopped 200g/7oz dark chocolate, chopped 200g/7oz golden syrup 100g/3½oz pecan nuts, toasted 2 almond caramel chocolate bars (or any other chocolate bars or sweets, such as round chocolates with a caramel centre, peanut and caramel chocolate bars, or puff rice chocolate bars), roughly chopped 200g/7oz malted milk biscuits, roughly chopped 1 tsp sea salt flakes Method Line a 20x30cm/8x12in baking tray with baking paper. Place a glass bowl over a small saucepan filled with 4cm/1½in gently simmering water, making sure the bottom of the bowl does not touch the water. Add the butter, milk and dark chocolate, and golden syrup. Stir every few minutes until melted. Remove from the heat and leave to cool for 5 minutes.Add the pecans, chocolate bars and biscuits to the chocolate mixture and stir to evenly combine. Pour into the baking tray and use a spatula to create a smooth, level surface. Sprinkle the salt flakes over the top then cover and chill in the fridge for at least 3 hours. Use a hot knife to cut into 20 pieces. Line a 20x30cm/8x12in baking tray with baking paper. Line a 20x30cm/8x12in baking tray with baking paper. Place a glass bowl over a small saucepan filled with 4cm/1½in gently simmering water, making sure the bottom of the bowl does not touch the water. Add the butter, milk and dark chocolate, and golden syrup. Stir every few minutes until melted. Remove from the heat and leave to cool for 5 minutes. Place a glass bowl over a small saucepan filled with 4cm/1½in gently simmering water, making sure the bottom of the bowl does not touch the water. Add the butter, milk and dark chocolate, and golden syrup. Stir every few minutes until melted. Remove from the heat and leave to cool for 5 minutes. Add the pecans, chocolate bars and biscuits to the chocolate mixture and stir to evenly combine. Pour into the baking tray and use a spatula to create a smooth, level surface. Sprinkle the salt flakes over the top then cover and chill in the fridge for at least 3 hours. Use a hot knife to cut into 20 pieces. Add the pecans, chocolate bars and biscuits to the chocolate mixture and stir to evenly combine. Pour into the baking tray and use a spatula to create a smooth, level surface. Sprinkle the salt flakes over the top then cover and chill in the fridge for at least 3 hours. Use a hot knife to cut into 20 pieces."
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} | 65d0b64ca436de9b632bcdc8ba0ef9fa8e69db616f281c16c5c512339b6212bb | Chocolate raspberry roulade recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raspberry_lighter_49494_16x9.jpg This chocolate and raspberry roulade is still creamy and delicious, but not too heavy a pudding. It is the perfect way to finish off a festive feast. butter, for greasing7 medium free-range eggs, separated140g/5oz caster sugar65g/2¼oz cocoa powder butter, for greasing 7 medium free-range eggs, separated 140g/5oz caster sugar 65g/2¼oz cocoa powder 200ml/7fl oz double cream75ml/2½fl oz crème fraiche100g/3½oz raspberries40g/1½oz dark chocolate 200ml/7fl oz double cream 75ml/2½fl oz crème fraiche 100g/3½oz raspberries 40g/1½oz dark chocolate Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 22x32cm/9x13in Swiss roll tin, or tall-sided baking tray with baking paper and lightly grease with butter. Whisk the egg yolks and sugar together in a bowl until thick. Sieve over the cocoa powder and whisk in until full incorporated.In a clean glass bowl using clean beaters, whisk the egg whites until stiff. Fold them into the cocoa mixture a spoonful at a time. Pour the mixture into the baking tin and spread out evenly. Bake for 20 minutes. Use a knife to cut the edges away from the tin, then leave to cool. Turn the Swiss roll out on to a sheet of baking paper. Whisk the double cream, then fold in the crème fraiche. Using a spatula, spread this over the sponge. Sprinkle over the raspberries. Roll up from one of the short sides.Melt the dark chocolate in a microwave or in a bowl over a pan of boiling water. Drizzle the chocolate over the top of the cake. Preheat the oven to 180C/160C Fan/Gas 4. Line a 22x32cm/9x13in Swiss roll tin, or tall-sided baking tray with baking paper and lightly grease with butter. Preheat the oven to 180C/160C Fan/Gas 4. Line a 22x32cm/9x13in Swiss roll tin, or tall-sided baking tray with baking paper and lightly grease with butter. Whisk the egg yolks and sugar together in a bowl until thick. Sieve over the cocoa powder and whisk in until full incorporated. Whisk the egg yolks and sugar together in a bowl until thick. Sieve over the cocoa powder and whisk in until full incorporated. In a clean glass bowl using clean beaters, whisk the egg whites until stiff. Fold them into the cocoa mixture a spoonful at a time. Pour the mixture into the baking tin and spread out evenly. Bake for 20 minutes. Use a knife to cut the edges away from the tin, then leave to cool. In a clean glass bowl using clean beaters, whisk the egg whites until stiff. Fold them into the cocoa mixture a spoonful at a time. Pour the mixture into the baking tin and spread out evenly. Bake for 20 minutes. Use a knife to cut the edges away from the tin, then leave to cool. Turn the Swiss roll out on to a sheet of baking paper. Whisk the double cream, then fold in the crème fraiche. Using a spatula, spread this over the sponge. Sprinkle over the raspberries. Roll up from one of the short sides. Turn the Swiss roll out on to a sheet of baking paper. Whisk the double cream, then fold in the crème fraiche. Using a spatula, spread this over the sponge. Sprinkle over the raspberries. Roll up from one of the short sides. Melt the dark chocolate in a microwave or in a bowl over a pan of boiling water. Drizzle the chocolate over the top of the cake. Melt the dark chocolate in a microwave or in a bowl over a pan of boiling water. Drizzle the chocolate over the top of the cake. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Chocolate raspberry roulade recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raspberry_lighter_49494_16x9.jpg This chocolate and raspberry roulade is still creamy and delicious, but not too heavy a pudding. It is the perfect way to finish off a festive feast. butter, for greasing7 medium free-range eggs, separated140g/5oz caster sugar65g/2¼oz cocoa powder butter, for greasing 7 medium free-range eggs, separated 140g/5oz caster sugar 65g/2¼oz cocoa powder 200ml/7fl oz double cream75ml/2½fl oz crème fraiche100g/3½oz raspberries40g/1½oz dark chocolate 200ml/7fl oz double cream 75ml/2½fl oz crème fraiche 100g/3½oz raspberries 40g/1½oz dark chocolate Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 22x32cm/9x13in Swiss roll tin, or tall-sided baking tray with baking paper and lightly grease with butter. Whisk the egg yolks and sugar together in a bowl until thick. Sieve over the cocoa powder and whisk in until full incorporated.In a clean glass bowl using clean beaters, whisk the egg whites until stiff. Fold them into the cocoa mixture a spoonful at a time. Pour the mixture into the baking tin and spread out evenly. Bake for 20 minutes. Use a knife to cut the edges away from the tin, then leave to cool. Turn the Swiss roll out on to a sheet of baking paper. Whisk the double cream, then fold in the crème fraiche. Using a spatula, spread this over the sponge. Sprinkle over the raspberries. Roll up from one of the short sides.Melt the dark chocolate in a microwave or in a bowl over a pan of boiling water. Drizzle the chocolate over the top of the cake. Preheat the oven to 180C/160C Fan/Gas 4. Line a 22x32cm/9x13in Swiss roll tin, or tall-sided baking tray with baking paper and lightly grease with butter. Preheat the oven to 180C/160C Fan/Gas 4. Line a 22x32cm/9x13in Swiss roll tin, or tall-sided baking tray with baking paper and lightly grease with butter. Whisk the egg yolks and sugar together in a bowl until thick. Sieve over the cocoa powder and whisk in until full incorporated. Whisk the egg yolks and sugar together in a bowl until thick. Sieve over the cocoa powder and whisk in until full incorporated. In a clean glass bowl using clean beaters, whisk the egg whites until stiff. Fold them into the cocoa mixture a spoonful at a time. Pour the mixture into the baking tin and spread out evenly. Bake for 20 minutes. Use a knife to cut the edges away from the tin, then leave to cool. In a clean glass bowl using clean beaters, whisk the egg whites until stiff. Fold them into the cocoa mixture a spoonful at a time. Pour the mixture into the baking tin and spread out evenly. Bake for 20 minutes. Use a knife to cut the edges away from the tin, then leave to cool. Turn the Swiss roll out on to a sheet of baking paper. Whisk the double cream, then fold in the crème fraiche. Using a spatula, spread this over the sponge. Sprinkle over the raspberries. Roll up from one of the short sides. Turn the Swiss roll out on to a sheet of baking paper. Whisk the double cream, then fold in the crème fraiche. Using a spatula, spread this over the sponge. Sprinkle over the raspberries. Roll up from one of the short sides. Melt the dark chocolate in a microwave or in a bowl over a pan of boiling water. Drizzle the chocolate over the top of the cake. Melt the dark chocolate in a microwave or in a bowl over a pan of boiling water. Drizzle the chocolate over the top of the cake."
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} | 8a7877ed0988ecbf03b1b06c94fbd66f58236be184ae3d2d520c309c2a8e913e | Dark mango and ginger rocky road recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/dark_mango_and_ginger_16787_16x9.jpg A classic treat revamped, this rocky road is packed with fruity mango and fiery ginger. It has an amazing truffle-like texture and is great for making in batches and gifting at Diwali time. 300g/10½oz dark chocolate, roughly chopped into small pieces70g/2½oz unsalted butter, plus extra for greasing1½ tbsp golden syrup¼ tsp sea salt flakes100g/3½oz ginger biscuits, broken into chunks50g/1¾oz dried mango, cut into 2cm/¾in pieces50g/1¾oz crystallised ginger, cut into 2cm/¾in pieces60g/2¼oz marshmallows, cut in half if very large 300g/10½oz dark chocolate, roughly chopped into small pieces 70g/2½oz unsalted butter, plus extra for greasing 1½ tbsp golden syrup ¼ tsp sea salt flakes 100g/3½oz ginger biscuits, broken into chunks 50g/1¾oz dried mango, cut into 2cm/¾in pieces 50g/1¾oz crystallised ginger, cut into 2cm/¾in pieces 60g/2¼oz marshmallows, cut in half if very large Method Grease and line a 20cm/8in square baking tin with baking paper. Leave a slight overhang at the sides of the tin so it can be lifted out easily later.Melt the chocolate, butter, golden syrup and salt in a large saucepan over a low heat. Stir gently until everything is melted and well incorporated. Alternatively, place in a microwave-safe bowl and microwave in 30-second bursts, mixing between each burst until everything has melted. Add the biscuits, mango, ginger and marshmallows to the chocolate mixture. Stir well to combine. Transfer the mixture to the tin, level the surface and spread out to the corners. Chill in the fridge for 2–3 hours, or until set. Lift the rocky road out of the tin using the overhanging baking paper and cut into squares using a sharp knife. Grease and line a 20cm/8in square baking tin with baking paper. Leave a slight overhang at the sides of the tin so it can be lifted out easily later. Grease and line a 20cm/8in square baking tin with baking paper. Leave a slight overhang at the sides of the tin so it can be lifted out easily later. Melt the chocolate, butter, golden syrup and salt in a large saucepan over a low heat. Stir gently until everything is melted and well incorporated. Alternatively, place in a microwave-safe bowl and microwave in 30-second bursts, mixing between each burst until everything has melted. Add the biscuits, mango, ginger and marshmallows to the chocolate mixture. Stir well to combine. Melt the chocolate, butter, golden syrup and salt in a large saucepan over a low heat. Stir gently until everything is melted and well incorporated. Alternatively, place in a microwave-safe bowl and microwave in 30-second bursts, mixing between each burst until everything has melted. Add the biscuits, mango, ginger and marshmallows to the chocolate mixture. Stir well to combine. Transfer the mixture to the tin, level the surface and spread out to the corners. Chill in the fridge for 2–3 hours, or until set. Lift the rocky road out of the tin using the overhanging baking paper and cut into squares using a sharp knife. Transfer the mixture to the tin, level the surface and spread out to the corners. Chill in the fridge for 2–3 hours, or until set. Lift the rocky road out of the tin using the overhanging baking paper and cut into squares using a sharp knife. | {
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"title": "Dark mango and ginger rocky road recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/dark_mango_and_ginger_16787_16x9.jpg A classic treat revamped, this rocky road is packed with fruity mango and fiery ginger. It has an amazing truffle-like texture and is great for making in batches and gifting at Diwali time. 300g/10½oz dark chocolate, roughly chopped into small pieces70g/2½oz unsalted butter, plus extra for greasing1½ tbsp golden syrup¼ tsp sea salt flakes100g/3½oz ginger biscuits, broken into chunks50g/1¾oz dried mango, cut into 2cm/¾in pieces50g/1¾oz crystallised ginger, cut into 2cm/¾in pieces60g/2¼oz marshmallows, cut in half if very large 300g/10½oz dark chocolate, roughly chopped into small pieces 70g/2½oz unsalted butter, plus extra for greasing 1½ tbsp golden syrup ¼ tsp sea salt flakes 100g/3½oz ginger biscuits, broken into chunks 50g/1¾oz dried mango, cut into 2cm/¾in pieces 50g/1¾oz crystallised ginger, cut into 2cm/¾in pieces 60g/2¼oz marshmallows, cut in half if very large Method Grease and line a 20cm/8in square baking tin with baking paper. Leave a slight overhang at the sides of the tin so it can be lifted out easily later.Melt the chocolate, butter, golden syrup and salt in a large saucepan over a low heat. Stir gently until everything is melted and well incorporated. Alternatively, place in a microwave-safe bowl and microwave in 30-second bursts, mixing between each burst until everything has melted. Add the biscuits, mango, ginger and marshmallows to the chocolate mixture. Stir well to combine. Transfer the mixture to the tin, level the surface and spread out to the corners. Chill in the fridge for 2–3 hours, or until set. Lift the rocky road out of the tin using the overhanging baking paper and cut into squares using a sharp knife. Grease and line a 20cm/8in square baking tin with baking paper. Leave a slight overhang at the sides of the tin so it can be lifted out easily later. Grease and line a 20cm/8in square baking tin with baking paper. Leave a slight overhang at the sides of the tin so it can be lifted out easily later. Melt the chocolate, butter, golden syrup and salt in a large saucepan over a low heat. Stir gently until everything is melted and well incorporated. Alternatively, place in a microwave-safe bowl and microwave in 30-second bursts, mixing between each burst until everything has melted. Add the biscuits, mango, ginger and marshmallows to the chocolate mixture. Stir well to combine. Melt the chocolate, butter, golden syrup and salt in a large saucepan over a low heat. Stir gently until everything is melted and well incorporated. Alternatively, place in a microwave-safe bowl and microwave in 30-second bursts, mixing between each burst until everything has melted. Add the biscuits, mango, ginger and marshmallows to the chocolate mixture. Stir well to combine. Transfer the mixture to the tin, level the surface and spread out to the corners. Chill in the fridge for 2–3 hours, or until set. Lift the rocky road out of the tin using the overhanging baking paper and cut into squares using a sharp knife. Transfer the mixture to the tin, level the surface and spread out to the corners. Chill in the fridge for 2–3 hours, or until set. Lift the rocky road out of the tin using the overhanging baking paper and cut into squares using a sharp knife."
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} | 281180cfccfc3ca893d2311d235fe439230c584900e2f49fa431647ef273c530 | 5 ingredient chocolate cake recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flourless_chocolate_cake_81931_16x9.jpg You are just 5 ingredients away from the most delicious, fudgy, flourless chocolate cake you have ever tasted. 250g/9oz salted butter, plus extra for greasing250g/9oz dark chocolate, broken into pieces6 free-range eggs, separated250g/9oz caster sugar60g/2¼oz cocoa powder, siftedcrême fraîche, to serve (optional) 250g/9oz salted butter, plus extra for greasing 250g/9oz dark chocolate, broken into pieces 6 free-range eggs, separated 250g/9oz caster sugar 60g/2¼oz cocoa powder, sifted crême fraîche, to serve (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 23cm/9in round springform cake tin. Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently bubbling water or in the microwave. Mix well then leave to cool a little.Whisk the egg yolks with the sugar in a large bowl for 3 minutes, until pale and thick. Fold in the chocolate mixture and cocoa powder. Whisk the egg whites with clean electric beaters in a separate bowl until they form stiff peaks. Gently fold the egg white into the chocolate mixture a quarter at a time, until evenly mixed. Pour into the cake tin, level the surface and bake for 35–40 minutes until risen, cracked and with a very slight wobble in the centre. Leave the cake to cool in the tin on a wire rack. It will sink in the middle a little as it cools. Serve warm or chilled with spoonfuls of crême fraîche, if using. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 23cm/9in round springform cake tin. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 23cm/9in round springform cake tin. Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently bubbling water or in the microwave. Mix well then leave to cool a little. Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently bubbling water or in the microwave. Mix well then leave to cool a little. Whisk the egg yolks with the sugar in a large bowl for 3 minutes, until pale and thick. Fold in the chocolate mixture and cocoa powder. Whisk the egg yolks with the sugar in a large bowl for 3 minutes, until pale and thick. Fold in the chocolate mixture and cocoa powder. Whisk the egg whites with clean electric beaters in a separate bowl until they form stiff peaks. Gently fold the egg white into the chocolate mixture a quarter at a time, until evenly mixed. Pour into the cake tin, level the surface and bake for 35–40 minutes until risen, cracked and with a very slight wobble in the centre. Whisk the egg whites with clean electric beaters in a separate bowl until they form stiff peaks. Gently fold the egg white into the chocolate mixture a quarter at a time, until evenly mixed. Pour into the cake tin, level the surface and bake for 35–40 minutes until risen, cracked and with a very slight wobble in the centre. Leave the cake to cool in the tin on a wire rack. It will sink in the middle a little as it cools. Serve warm or chilled with spoonfuls of crême fraîche, if using. Leave the cake to cool in the tin on a wire rack. It will sink in the middle a little as it cools. Serve warm or chilled with spoonfuls of crême fraîche, if using. Recipe tips In November 2023 this recipe was costed at an average of 71p per portion when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed. | {
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"title": "5 ingredient chocolate cake 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/flourless_chocolate_cake_81931_16x9.jpg You are just 5 ingredients away from the most delicious, fudgy, flourless chocolate cake you have ever tasted. 250g/9oz salted butter, plus extra for greasing250g/9oz dark chocolate, broken into pieces6 free-range eggs, separated250g/9oz caster sugar60g/2¼oz cocoa powder, siftedcrême fraîche, to serve (optional) 250g/9oz salted butter, plus extra for greasing 250g/9oz dark chocolate, broken into pieces 6 free-range eggs, separated 250g/9oz caster sugar 60g/2¼oz cocoa powder, sifted crême fraîche, to serve (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 23cm/9in round springform cake tin. Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently bubbling water or in the microwave. Mix well then leave to cool a little.Whisk the egg yolks with the sugar in a large bowl for 3 minutes, until pale and thick. Fold in the chocolate mixture and cocoa powder. Whisk the egg whites with clean electric beaters in a separate bowl until they form stiff peaks. Gently fold the egg white into the chocolate mixture a quarter at a time, until evenly mixed. Pour into the cake tin, level the surface and bake for 35–40 minutes until risen, cracked and with a very slight wobble in the centre. Leave the cake to cool in the tin on a wire rack. It will sink in the middle a little as it cools. Serve warm or chilled with spoonfuls of crême fraîche, if using. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 23cm/9in round springform cake tin. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 23cm/9in round springform cake tin. Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently bubbling water or in the microwave. Mix well then leave to cool a little. Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently bubbling water or in the microwave. Mix well then leave to cool a little. Whisk the egg yolks with the sugar in a large bowl for 3 minutes, until pale and thick. Fold in the chocolate mixture and cocoa powder. Whisk the egg yolks with the sugar in a large bowl for 3 minutes, until pale and thick. Fold in the chocolate mixture and cocoa powder. Whisk the egg whites with clean electric beaters in a separate bowl until they form stiff peaks. Gently fold the egg white into the chocolate mixture a quarter at a time, until evenly mixed. Pour into the cake tin, level the surface and bake for 35–40 minutes until risen, cracked and with a very slight wobble in the centre. Whisk the egg whites with clean electric beaters in a separate bowl until they form stiff peaks. Gently fold the egg white into the chocolate mixture a quarter at a time, until evenly mixed. Pour into the cake tin, level the surface and bake for 35–40 minutes until risen, cracked and with a very slight wobble in the centre. Leave the cake to cool in the tin on a wire rack. It will sink in the middle a little as it cools. Serve warm or chilled with spoonfuls of crême fraîche, if using. Leave the cake to cool in the tin on a wire rack. It will sink in the middle a little as it cools. Serve warm or chilled with spoonfuls of crême fraîche, if using. Recipe tips In November 2023 this recipe was costed at an average of 71p per portion when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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} | 9312dcf9fd9c8f06d8acc4db303f95a93e35d795536faa3babd4cd64aba44b1c | Super-rich chocolate ice cream recipe
An average of 3.8 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/superrichchocolateic_14295_16x9.jpg Rich chocolate ice cream: dark chocolate, cream, eggs. Simple. Faultless. Devastatingly delicious. 250g/9oz strong plain chocolate 100g/3½oz unsalted butter 150g/5oz caster sugar 150ml/5fl oz water 4 large eggs, yolks only500ml/17fl oz double cream 250g/9oz strong plain chocolate 100g/3½oz unsalted butter 150g/5oz caster sugar 150ml/5fl oz water 4 large eggs, yolks only 500ml/17fl oz double cream Method Break up the chocolate and place with the unsalted butter in a warm-ish oven for about 15 minutes. Remove and stir until melted and blended together. Over a low heat dissolve the sugar in the water then turn up the heat and boil rapidly for a few minutes to get a light syrup. It's ready before the syrup takes any colour, when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just a minute. Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then fold in the melted chocolate and butter until thoroughly blended. Then pour the mixture into an ice cream machine and churn until frozen. Break up the chocolate and place with the unsalted butter in a warm-ish oven for about 15 minutes. Remove and stir until melted and blended together. Break up the chocolate and place with the unsalted butter in a warm-ish oven for about 15 minutes. Remove and stir until melted and blended together. Over a low heat dissolve the sugar in the water then turn up the heat and boil rapidly for a few minutes to get a light syrup. It's ready before the syrup takes any colour, when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just a minute. Over a low heat dissolve the sugar in the water then turn up the heat and boil rapidly for a few minutes to get a light syrup. It's ready before the syrup takes any colour, when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just a minute. Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then fold in the melted chocolate and butter until thoroughly blended. Then pour the mixture into an ice cream machine and churn until frozen. Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then fold in the melted chocolate and butter until thoroughly blended. Then pour the mixture into an ice cream machine and churn until frozen. | {
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"title": "Super-rich chocolate ice cream recipe",
"content": "An average of 3.8 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/superrichchocolateic_14295_16x9.jpg Rich chocolate ice cream: dark chocolate, cream, eggs. Simple. Faultless. Devastatingly delicious. 250g/9oz strong plain chocolate 100g/3½oz unsalted butter 150g/5oz caster sugar 150ml/5fl oz water 4 large eggs, yolks only500ml/17fl oz double cream 250g/9oz strong plain chocolate 100g/3½oz unsalted butter 150g/5oz caster sugar 150ml/5fl oz water 4 large eggs, yolks only 500ml/17fl oz double cream Method Break up the chocolate and place with the unsalted butter in a warm-ish oven for about 15 minutes. Remove and stir until melted and blended together. Over a low heat dissolve the sugar in the water then turn up the heat and boil rapidly for a few minutes to get a light syrup. It's ready before the syrup takes any colour, when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just a minute. Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then fold in the melted chocolate and butter until thoroughly blended. Then pour the mixture into an ice cream machine and churn until frozen. Break up the chocolate and place with the unsalted butter in a warm-ish oven for about 15 minutes. Remove and stir until melted and blended together. Break up the chocolate and place with the unsalted butter in a warm-ish oven for about 15 minutes. Remove and stir until melted and blended together. Over a low heat dissolve the sugar in the water then turn up the heat and boil rapidly for a few minutes to get a light syrup. It's ready before the syrup takes any colour, when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just a minute. Over a low heat dissolve the sugar in the water then turn up the heat and boil rapidly for a few minutes to get a light syrup. It's ready before the syrup takes any colour, when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just a minute. Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then fold in the melted chocolate and butter until thoroughly blended. Then pour the mixture into an ice cream machine and churn until frozen. Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then fold in the melted chocolate and butter until thoroughly blended. Then pour the mixture into an ice cream machine and churn until frozen."
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} | 8d28c3eb0a2061f05bfc7276ed329f172a75cac2d98da80944060e3d312c3d85 | Sharing chocolate fondant recipe
An average of 4.1 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sharing_chocolate_69272_16x9.jpg This sharing chocolate fondant is the perfect pudding for a family lunch or dinner. Much less faff than individual ones. If you're feeling brave, you could try and turn it out like we did for the photo, but it's much easier to leave it in the dish! 100g/3½oz unsalted butter, softened, plus extra for greasing2 tbsp cocoa powder 100g/3½oz dark chocolate, chopped into small pieces2 free-range eggs 2 free-range egg yolks 120g/4½oz caster sugar 100g/3½oz plain flour, sifted icing sugar, for dusting crème fraîche, to serve 100g/3½oz unsalted butter, softened, plus extra for greasing 2 tbsp cocoa powder 100g/3½oz dark chocolate, chopped into small pieces 2 free-range eggs 2 free-range egg yolks 120g/4½oz caster sugar 100g/3½oz plain flour, sifted icing sugar, for dusting crème fraîche, to serve Method Use a pastry brush to grease a 23cm/9in non-stick or enamel pie dish (I use a 22cm/8½in round enamel pie dish that is 4.5cm/1¾in deep). Grease the base and right up the sides of the dish with butter until completely covered. Pop into the freezer for 5 minutes. Take out of the freezer, sprinkle over the cocoa powder and tip the dish so that the butter catches all the cocoa and the dish is completely covered. Put the dish in the fridge. Preheat the oven to 180C/160C Fan/Gas 4. Place the butter and chocolate in a glass bowl and melt either over a saucepan of gently simmering water, making sure the water does not touch the bowl, or in the microwave in 30-second bursts on low, stirring in between. Once the butter and chocolate are totally melted and mixed, leave to cool. In another bowl, add the eggs, egg yolks and sugar and whisk until the mixture is light and fluffy. This should take 2–3 minutes using an electric hand-held whisk on high. Add the melted chocolate mixture and whisk until you have an even, smooth mixture. Fold in the flour until it is completely incorporated and no flour is showing. Take the dish out of the fridge, pour in the mixture into the dish and allow to level off naturally. Bake for 17–18 minutes. The fondant should be set around the sides and on top, but still gooey in the middle. Leave it in the dish to serve, or, if you're feeling brave, place a serving plate on top and turn the fondant out onto the plate. To serve, dust with icing sugar, add dollops of crème fraîche and get stuck in while it is still hot. This needs to be eaten straightaway as it carries on cooking if left and the gooey middle will start to set – and we don’t want that to happen! Use a pastry brush to grease a 23cm/9in non-stick or enamel pie dish (I use a 22cm/8½in round enamel pie dish that is 4.5cm/1¾in deep). Grease the base and right up the sides of the dish with butter until completely covered. Pop into the freezer for 5 minutes. Take out of the freezer, sprinkle over the cocoa powder and tip the dish so that the butter catches all the cocoa and the dish is completely covered. Put the dish in the fridge. Use a pastry brush to grease a 23cm/9in non-stick or enamel pie dish (I use a 22cm/8½in round enamel pie dish that is 4.5cm/1¾in deep). Grease the base and right up the sides of the dish with butter until completely covered. Pop into the freezer for 5 minutes. Take out of the freezer, sprinkle over the cocoa powder and tip the dish so that the butter catches all the cocoa and the dish is completely covered. Put the dish in the fridge. Preheat the oven to 180C/160C Fan/Gas 4. Place the butter and chocolate in a glass bowl and melt either over a saucepan of gently simmering water, making sure the water does not touch the bowl, or in the microwave in 30-second bursts on low, stirring in between. Once the butter and chocolate are totally melted and mixed, leave to cool. Preheat the oven to 180C/160C Fan/Gas 4. Place the butter and chocolate in a glass bowl and melt either over a saucepan of gently simmering water, making sure the water does not touch the bowl, or in the microwave in 30-second bursts on low, stirring in between. Once the butter and chocolate are totally melted and mixed, leave to cool. In another bowl, add the eggs, egg yolks and sugar and whisk until the mixture is light and fluffy. This should take 2–3 minutes using an electric hand-held whisk on high. Add the melted chocolate mixture and whisk until you have an even, smooth mixture. Fold in the flour until it is completely incorporated and no flour is showing. In another bowl, add the eggs, egg yolks and sugar and whisk until the mixture is light and fluffy. This should take 2–3 minutes using an electric hand-held whisk on high. Add the melted chocolate mixture and whisk until you have an even, smooth mixture. Fold in the flour until it is completely incorporated and no flour is showing. Take the dish out of the fridge, pour in the mixture into the dish and allow to level off naturally. Bake for 17–18 minutes. The fondant should be set around the sides and on top, but still gooey in the middle. Leave it in the dish to serve, or, if you're feeling brave, place a serving plate on top and turn the fondant out onto the plate. Take the dish out of the fridge, pour in the mixture into the dish and allow to level off naturally. Bake for 17–18 minutes. The fondant should be set around the sides and on top, but still gooey in the middle. Leave it in the dish to serve, or, if you're feeling brave, place a serving plate on top and turn the fondant out onto the plate. To serve, dust with icing sugar, add dollops of crème fraîche and get stuck in while it is still hot. This needs to be eaten straightaway as it carries on cooking if left and the gooey middle will start to set – and we don’t want that to happen! To serve, dust with icing sugar, add dollops of crème fraîche and get stuck in while it is still hot. This needs to be eaten straightaway as it carries on cooking if left and the gooey middle will start to set – and we don’t want that to happen! | {
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"title": "Sharing chocolate fondant recipe",
"content": "An average of 4.1 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sharing_chocolate_69272_16x9.jpg This sharing chocolate fondant is the perfect pudding for a family lunch or dinner. Much less faff than individual ones. If you're feeling brave, you could try and turn it out like we did for the photo, but it's much easier to leave it in the dish! 100g/3½oz unsalted butter, softened, plus extra for greasing2 tbsp cocoa powder 100g/3½oz dark chocolate, chopped into small pieces2 free-range eggs 2 free-range egg yolks 120g/4½oz caster sugar 100g/3½oz plain flour, sifted icing sugar, for dusting crème fraîche, to serve 100g/3½oz unsalted butter, softened, plus extra for greasing 2 tbsp cocoa powder 100g/3½oz dark chocolate, chopped into small pieces 2 free-range eggs 2 free-range egg yolks 120g/4½oz caster sugar 100g/3½oz plain flour, sifted icing sugar, for dusting crème fraîche, to serve Method Use a pastry brush to grease a 23cm/9in non-stick or enamel pie dish (I use a 22cm/8½in round enamel pie dish that is 4.5cm/1¾in deep). Grease the base and right up the sides of the dish with butter until completely covered. Pop into the freezer for 5 minutes. Take out of the freezer, sprinkle over the cocoa powder and tip the dish so that the butter catches all the cocoa and the dish is completely covered. Put the dish in the fridge. Preheat the oven to 180C/160C Fan/Gas 4. Place the butter and chocolate in a glass bowl and melt either over a saucepan of gently simmering water, making sure the water does not touch the bowl, or in the microwave in 30-second bursts on low, stirring in between. Once the butter and chocolate are totally melted and mixed, leave to cool. In another bowl, add the eggs, egg yolks and sugar and whisk until the mixture is light and fluffy. This should take 2–3 minutes using an electric hand-held whisk on high. Add the melted chocolate mixture and whisk until you have an even, smooth mixture. Fold in the flour until it is completely incorporated and no flour is showing. Take the dish out of the fridge, pour in the mixture into the dish and allow to level off naturally. Bake for 17–18 minutes. The fondant should be set around the sides and on top, but still gooey in the middle. Leave it in the dish to serve, or, if you're feeling brave, place a serving plate on top and turn the fondant out onto the plate. To serve, dust with icing sugar, add dollops of crème fraîche and get stuck in while it is still hot. This needs to be eaten straightaway as it carries on cooking if left and the gooey middle will start to set – and we don’t want that to happen! Use a pastry brush to grease a 23cm/9in non-stick or enamel pie dish (I use a 22cm/8½in round enamel pie dish that is 4.5cm/1¾in deep). Grease the base and right up the sides of the dish with butter until completely covered. Pop into the freezer for 5 minutes. Take out of the freezer, sprinkle over the cocoa powder and tip the dish so that the butter catches all the cocoa and the dish is completely covered. Put the dish in the fridge. Use a pastry brush to grease a 23cm/9in non-stick or enamel pie dish (I use a 22cm/8½in round enamel pie dish that is 4.5cm/1¾in deep). Grease the base and right up the sides of the dish with butter until completely covered. Pop into the freezer for 5 minutes. Take out of the freezer, sprinkle over the cocoa powder and tip the dish so that the butter catches all the cocoa and the dish is completely covered. Put the dish in the fridge. Preheat the oven to 180C/160C Fan/Gas 4. Place the butter and chocolate in a glass bowl and melt either over a saucepan of gently simmering water, making sure the water does not touch the bowl, or in the microwave in 30-second bursts on low, stirring in between. Once the butter and chocolate are totally melted and mixed, leave to cool. Preheat the oven to 180C/160C Fan/Gas 4. Place the butter and chocolate in a glass bowl and melt either over a saucepan of gently simmering water, making sure the water does not touch the bowl, or in the microwave in 30-second bursts on low, stirring in between. Once the butter and chocolate are totally melted and mixed, leave to cool. In another bowl, add the eggs, egg yolks and sugar and whisk until the mixture is light and fluffy. This should take 2–3 minutes using an electric hand-held whisk on high. Add the melted chocolate mixture and whisk until you have an even, smooth mixture. Fold in the flour until it is completely incorporated and no flour is showing. In another bowl, add the eggs, egg yolks and sugar and whisk until the mixture is light and fluffy. This should take 2–3 minutes using an electric hand-held whisk on high. Add the melted chocolate mixture and whisk until you have an even, smooth mixture. Fold in the flour until it is completely incorporated and no flour is showing. Take the dish out of the fridge, pour in the mixture into the dish and allow to level off naturally. Bake for 17–18 minutes. The fondant should be set around the sides and on top, but still gooey in the middle. Leave it in the dish to serve, or, if you're feeling brave, place a serving plate on top and turn the fondant out onto the plate. Take the dish out of the fridge, pour in the mixture into the dish and allow to level off naturally. Bake for 17–18 minutes. The fondant should be set around the sides and on top, but still gooey in the middle. Leave it in the dish to serve, or, if you're feeling brave, place a serving plate on top and turn the fondant out onto the plate. To serve, dust with icing sugar, add dollops of crème fraîche and get stuck in while it is still hot. This needs to be eaten straightaway as it carries on cooking if left and the gooey middle will start to set – and we don’t want that to happen! To serve, dust with icing sugar, add dollops of crème fraîche and get stuck in while it is still hot. This needs to be eaten straightaway as it carries on cooking if left and the gooey middle will start to set – and we don’t want that to happen!"
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} | 8132f44bddde251ad6203c1a39f9d7d93e8ab0cc6e73e3b45dc0cf84e657d84a | Nigella's salted chocolate tart recipe
For the base, snap the biscuits into pieces and drop them into the bowl of a food processor. Do likewise with the chocolate, then blitz them together until you have crumbs. Add the butter and salt, and blitz again until the mixture starts to clump together. If you’re doing this by hand, bash the biscuits in a freezer bag until they form crumbs, finely chop the chocolate and melt the butter, then mix everything, along with the salt, in a large bowl with a wooden spoon or your hands encased in disposable vinyl gloves.Press into your tart tin and pat down on the bottom and up the sides of the tin with your hands or the back of a spoon, so that the base and sides are evenly lined and smooth. Put into the fridge to harden for at least 1 hour, or 2 hours if your fridge is stacked. I wouldn’t keep it for longer than a day like this as the crust tends to get too crumbly. For the filling, finely chop the chocolate. Put the cornflour into a cup and whisk in the milk until smooth. (I find it easier to use cups for the liquids – in which case the milk measure is equivalent to an American quarter cup, and you’ll need 2 cups of cream.) Pour the cream into a heavy-based saucepan into which all the ingredients can fit and be stirred without splashing out of the pan, then add the finely chopped rubble of chocolate, the sieved cocoa (or just sieve it straight in), espresso or instant coffee powder, sugar, vanilla paste or extract, olive oil and smoked salt. Place over a medium to low heat and whisk gently – I use a very small whisk for this, as I’m not aiming to get air in the mixture, I’m just trying to banish any lumpiness – as the cream heats and the chocolate starts melting.Off the heat, whisk in the cornflour and milk mixture until it, too, is smoothly incorporated, and put the pan back on a low heat. With a wooden spoon, keep stirring until the mixture thickens, which it will do around the 10-minute mark, but be prepared for it to take a few minutes more or less. Take the pan off the heat every so often, still stirring, so that everything melds together, without the cream coming to a boil. When ready, it should be thick enough to coat the back of a wooden spoon, and if you run your finger through it (across the back of the spoon) the line should stay.Pour into a wide measuring jug or batter jug (it should come to about the 600ml/1 pint mark). Now run a piece of baking parchment or greaseproof paper under the cold tap, wring it out and place the damp, crumpled piece right on top of the chocolate mixture, then put the jug into the fridge for 15 minutes. The mixture will still be warm, but will be the right temperature to ooze into the base without melting it.Pour and scrape the mixture into the biscuit-lined flan tin and put back in the fridge overnight. Don’t leave it longer than 24 hours, as the base will start to soften.Take out of the fridge for 10 minutes before serving, but unmould straight away. Sit the flan tin on top of a large tin or jar and let the ring part fall away, then transfer the dramatically revealed tart to a plate or board. Leave the tin base on.Slice modestly – this is rich and sweet, and people can always come back for more – and serve with crème fraîche; the sharpness is just right here. Leftovers will keep in the fridge for 4–5 days, but the base will soften and the sides crumble a bit. That will not detract from your eating pleasure too much, but I still like to give it its first outing at optimal stage! For the base, snap the biscuits into pieces and drop them into the bowl of a food processor. Do likewise with the chocolate, then blitz them together until you have crumbs. Add the butter and salt, and blitz again until the mixture starts to clump together. If you’re doing this by hand, bash the biscuits in a freezer bag until they form crumbs, finely chop the chocolate and melt the butter, then mix everything, along with the salt, in a large bowl with a wooden spoon or your hands encased in disposable vinyl gloves. For the base, snap the biscuits into pieces and drop them into the bowl of a food processor. Do likewise with the chocolate, then blitz them together until you have crumbs. Add the butter and salt, and blitz again until the mixture starts to clump together. If you’re doing this by hand, bash the biscuits in a freezer bag until they form crumbs, finely chop the chocolate and melt the butter, then mix everything, along with the salt, in a large bowl with a wooden spoon or your hands encased in disposable vinyl gloves. Press into your tart tin and pat down on the bottom and up the sides of the tin with your hands or the back of a spoon, so that the base and sides are evenly lined and smooth. Put into the fridge to harden for at least 1 hour, or 2 hours if your fridge is stacked. I wouldn’t keep it for longer than a day like this as the crust tends to get too crumbly. Press into your tart tin and pat down on the bottom and up the sides of the tin with your hands or the back of a spoon, so that the base and sides are evenly lined and smooth. Put into the fridge to harden for at least 1 hour, or 2 hours if your fridge is stacked. I wouldn’t keep it for longer than a day like this as the crust tends to get too crumbly. For the filling, finely chop the chocolate. Put the cornflour into a cup and whisk in the milk until smooth. (I find it easier to use cups for the liquids – in which case the milk measure is equivalent to an American quarter cup, and you’ll need 2 cups of cream.) For the filling, finely chop the chocolate. Put the cornflour into a cup and whisk in the milk until smooth. (I find it easier to use cups for the liquids – in which case the milk measure is equivalent to an American quarter cup, and you’ll need 2 cups of cream.) Pour the cream into a heavy-based saucepan into which all the ingredients can fit and be stirred without splashing out of the pan, then add the finely chopped rubble of chocolate, the sieved cocoa (or just sieve it straight in), espresso or instant coffee powder, sugar, vanilla paste or extract, olive oil and smoked salt. Place over a medium to low heat and whisk gently – I use a very small whisk for this, as I’m not aiming to get air in the mixture, I’m just trying to banish any lumpiness – as the cream heats and the chocolate starts melting. Pour the cream into a heavy-based saucepan into which all the ingredients can fit and be stirred without splashing out of the pan, then add the finely chopped rubble of chocolate, the sieved cocoa (or just sieve it straight in), espresso or instant coffee powder, sugar, vanilla paste or extract, olive oil and smoked salt. Place over a medium to low heat and whisk gently – I use a very small whisk for this, as I’m not aiming to get air in the mixture, I’m just trying to banish any lumpiness – as the cream heats and the chocolate starts melting. Off the heat, whisk in the cornflour and milk mixture until it, too, is smoothly incorporated, and put the pan back on a low heat. With a wooden spoon, keep stirring until the mixture thickens, which it will do around the 10-minute mark, but be prepared for it to take a few minutes more or less. Take the pan off the heat every so often, still stirring, so that everything melds together, without the cream coming to a boil. When ready, it should be thick enough to coat the back of a wooden spoon, and if you run your finger through it (across the back of the spoon) the line should stay. Off the heat, whisk in the cornflour and milk mixture until it, too, is smoothly incorporated, and put the pan back on a low heat. With a wooden spoon, keep stirring until the mixture thickens, which it will do around the 10-minute mark, but be prepared for it to take a few minutes more or less. Take the pan off the heat every so often, still stirring, so that everything melds together, without the cream coming to a boil. When ready, it should be thick enough to coat the back of a wooden spoon, and if you run your finger through it (across the back of the spoon) the line should stay. Pour into a wide measuring jug or batter jug (it should come to about the 600ml/1 pint mark). Now run a piece of baking parchment or greaseproof paper under the cold tap, wring it out and place the damp, crumpled piece right on top of the chocolate mixture, then put the jug into the fridge for 15 minutes. The mixture will still be warm, but will be the right temperature to ooze into the base without melting it. Pour into a wide measuring jug or batter jug (it should come to about the 600ml/1 pint mark). Now run a piece of baking parchment or greaseproof paper under the cold tap, wring it out and place the damp, crumpled piece right on top of the chocolate mixture, then put the jug into the fridge for 15 minutes. The mixture will still be warm, but will be the right temperature to ooze into the base without melting it. Pour and scrape the mixture into the biscuit-lined flan tin and put back in the fridge overnight. Don’t leave it longer than 24 hours, as the base will start to soften. Pour and scrape the mixture into the biscuit-lined flan tin and put back in the fridge overnight. Don’t leave it longer than 24 hours, as the base will start to soften. Take out of the fridge for 10 minutes before serving, but unmould straight away. Sit the flan tin on top of a large tin or jar and let the ring part fall away, then transfer the dramatically revealed tart to a plate or board. Leave the tin base on. Take out of the fridge for 10 minutes before serving, but unmould straight away. Sit the flan tin on top of a large tin or jar and let the ring part fall away, then transfer the dramatically revealed tart to a plate or board. Leave the tin base on. Slice modestly – this is rich and sweet, and people can always come back for more – and serve with crème fraîche; the sharpness is just right here. Leftovers will keep in the fridge for 4–5 days, but the base will soften and the sides crumble a bit. That will not detract from your eating pleasure too much, but I still like to give it its first outing at optimal stage! Slice modestly – this is rich and sweet, and people can always come back for more – and serve with crème fraîche; the sharpness is just right here. Leftovers will keep in the fridge for 4–5 days, but the base will soften and the sides crumble a bit. That will not detract from your eating pleasure too much, but I still like to give it its first outing at optimal stage! | {
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"title": "Nigella's salted chocolate tart recipe",
"content": "For the base, snap the biscuits into pieces and drop them into the bowl of a food processor. Do likewise with the chocolate, then blitz them together until you have crumbs. Add the butter and salt, and blitz again until the mixture starts to clump together. If you’re doing this by hand, bash the biscuits in a freezer bag until they form crumbs, finely chop the chocolate and melt the butter, then mix everything, along with the salt, in a large bowl with a wooden spoon or your hands encased in disposable vinyl gloves.Press into your tart tin and pat down on the bottom and up the sides of the tin with your hands or the back of a spoon, so that the base and sides are evenly lined and smooth. Put into the fridge to harden for at least 1 hour, or 2 hours if your fridge is stacked. I wouldn’t keep it for longer than a day like this as the crust tends to get too crumbly. For the filling, finely chop the chocolate. Put the cornflour into a cup and whisk in the milk until smooth. (I find it easier to use cups for the liquids – in which case the milk measure is equivalent to an American quarter cup, and you’ll need 2 cups of cream.) Pour the cream into a heavy-based saucepan into which all the ingredients can fit and be stirred without splashing out of the pan, then add the finely chopped rubble of chocolate, the sieved cocoa (or just sieve it straight in), espresso or instant coffee powder, sugar, vanilla paste or extract, olive oil and smoked salt. Place over a medium to low heat and whisk gently – I use a very small whisk for this, as I’m not aiming to get air in the mixture, I’m just trying to banish any lumpiness – as the cream heats and the chocolate starts melting.Off the heat, whisk in the cornflour and milk mixture until it, too, is smoothly incorporated, and put the pan back on a low heat. With a wooden spoon, keep stirring until the mixture thickens, which it will do around the 10-minute mark, but be prepared for it to take a few minutes more or less. Take the pan off the heat every so often, still stirring, so that everything melds together, without the cream coming to a boil. When ready, it should be thick enough to coat the back of a wooden spoon, and if you run your finger through it (across the back of the spoon) the line should stay.Pour into a wide measuring jug or batter jug (it should come to about the 600ml/1 pint mark). Now run a piece of baking parchment or greaseproof paper under the cold tap, wring it out and place the damp, crumpled piece right on top of the chocolate mixture, then put the jug into the fridge for 15 minutes. The mixture will still be warm, but will be the right temperature to ooze into the base without melting it.Pour and scrape the mixture into the biscuit-lined flan tin and put back in the fridge overnight. Don’t leave it longer than 24 hours, as the base will start to soften.Take out of the fridge for 10 minutes before serving, but unmould straight away. Sit the flan tin on top of a large tin or jar and let the ring part fall away, then transfer the dramatically revealed tart to a plate or board. Leave the tin base on.Slice modestly – this is rich and sweet, and people can always come back for more – and serve with crème fraîche; the sharpness is just right here. Leftovers will keep in the fridge for 4–5 days, but the base will soften and the sides crumble a bit. That will not detract from your eating pleasure too much, but I still like to give it its first outing at optimal stage! For the base, snap the biscuits into pieces and drop them into the bowl of a food processor. Do likewise with the chocolate, then blitz them together until you have crumbs. Add the butter and salt, and blitz again until the mixture starts to clump together. If you’re doing this by hand, bash the biscuits in a freezer bag until they form crumbs, finely chop the chocolate and melt the butter, then mix everything, along with the salt, in a large bowl with a wooden spoon or your hands encased in disposable vinyl gloves. For the base, snap the biscuits into pieces and drop them into the bowl of a food processor. Do likewise with the chocolate, then blitz them together until you have crumbs. Add the butter and salt, and blitz again until the mixture starts to clump together. If you’re doing this by hand, bash the biscuits in a freezer bag until they form crumbs, finely chop the chocolate and melt the butter, then mix everything, along with the salt, in a large bowl with a wooden spoon or your hands encased in disposable vinyl gloves. Press into your tart tin and pat down on the bottom and up the sides of the tin with your hands or the back of a spoon, so that the base and sides are evenly lined and smooth. Put into the fridge to harden for at least 1 hour, or 2 hours if your fridge is stacked. I wouldn’t keep it for longer than a day like this as the crust tends to get too crumbly. Press into your tart tin and pat down on the bottom and up the sides of the tin with your hands or the back of a spoon, so that the base and sides are evenly lined and smooth. Put into the fridge to harden for at least 1 hour, or 2 hours if your fridge is stacked. I wouldn’t keep it for longer than a day like this as the crust tends to get too crumbly. For the filling, finely chop the chocolate. Put the cornflour into a cup and whisk in the milk until smooth. (I find it easier to use cups for the liquids – in which case the milk measure is equivalent to an American quarter cup, and you’ll need 2 cups of cream.) For the filling, finely chop the chocolate. Put the cornflour into a cup and whisk in the milk until smooth. (I find it easier to use cups for the liquids – in which case the milk measure is equivalent to an American quarter cup, and you’ll need 2 cups of cream.) Pour the cream into a heavy-based saucepan into which all the ingredients can fit and be stirred without splashing out of the pan, then add the finely chopped rubble of chocolate, the sieved cocoa (or just sieve it straight in), espresso or instant coffee powder, sugar, vanilla paste or extract, olive oil and smoked salt. Place over a medium to low heat and whisk gently – I use a very small whisk for this, as I’m not aiming to get air in the mixture, I’m just trying to banish any lumpiness – as the cream heats and the chocolate starts melting. Pour the cream into a heavy-based saucepan into which all the ingredients can fit and be stirred without splashing out of the pan, then add the finely chopped rubble of chocolate, the sieved cocoa (or just sieve it straight in), espresso or instant coffee powder, sugar, vanilla paste or extract, olive oil and smoked salt. Place over a medium to low heat and whisk gently – I use a very small whisk for this, as I’m not aiming to get air in the mixture, I’m just trying to banish any lumpiness – as the cream heats and the chocolate starts melting. Off the heat, whisk in the cornflour and milk mixture until it, too, is smoothly incorporated, and put the pan back on a low heat. With a wooden spoon, keep stirring until the mixture thickens, which it will do around the 10-minute mark, but be prepared for it to take a few minutes more or less. Take the pan off the heat every so often, still stirring, so that everything melds together, without the cream coming to a boil. When ready, it should be thick enough to coat the back of a wooden spoon, and if you run your finger through it (across the back of the spoon) the line should stay. Off the heat, whisk in the cornflour and milk mixture until it, too, is smoothly incorporated, and put the pan back on a low heat. With a wooden spoon, keep stirring until the mixture thickens, which it will do around the 10-minute mark, but be prepared for it to take a few minutes more or less. Take the pan off the heat every so often, still stirring, so that everything melds together, without the cream coming to a boil. When ready, it should be thick enough to coat the back of a wooden spoon, and if you run your finger through it (across the back of the spoon) the line should stay. Pour into a wide measuring jug or batter jug (it should come to about the 600ml/1 pint mark). Now run a piece of baking parchment or greaseproof paper under the cold tap, wring it out and place the damp, crumpled piece right on top of the chocolate mixture, then put the jug into the fridge for 15 minutes. The mixture will still be warm, but will be the right temperature to ooze into the base without melting it. Pour into a wide measuring jug or batter jug (it should come to about the 600ml/1 pint mark). Now run a piece of baking parchment or greaseproof paper under the cold tap, wring it out and place the damp, crumpled piece right on top of the chocolate mixture, then put the jug into the fridge for 15 minutes. The mixture will still be warm, but will be the right temperature to ooze into the base without melting it. Pour and scrape the mixture into the biscuit-lined flan tin and put back in the fridge overnight. Don’t leave it longer than 24 hours, as the base will start to soften. Pour and scrape the mixture into the biscuit-lined flan tin and put back in the fridge overnight. Don’t leave it longer than 24 hours, as the base will start to soften. Take out of the fridge for 10 minutes before serving, but unmould straight away. Sit the flan tin on top of a large tin or jar and let the ring part fall away, then transfer the dramatically revealed tart to a plate or board. Leave the tin base on. Take out of the fridge for 10 minutes before serving, but unmould straight away. Sit the flan tin on top of a large tin or jar and let the ring part fall away, then transfer the dramatically revealed tart to a plate or board. Leave the tin base on. Slice modestly – this is rich and sweet, and people can always come back for more – and serve with crème fraîche; the sharpness is just right here. Leftovers will keep in the fridge for 4–5 days, but the base will soften and the sides crumble a bit. That will not detract from your eating pleasure too much, but I still like to give it its first outing at optimal stage! Slice modestly – this is rich and sweet, and people can always come back for more – and serve with crème fraîche; the sharpness is just right here. Leftovers will keep in the fridge for 4–5 days, but the base will soften and the sides crumble a bit. That will not detract from your eating pleasure too much, but I still like to give it its first outing at optimal stage!"
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} | a600f41a81de473fb98b483a2074634dae0dbc287e0e81b0cfa4a0ca9bcacda4 | Chocolate truffle tart recipe
An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_truffle_tart_07856_16x9.jpg Delicious, rich and very naughty, this is a chocolate tart with a crunchy chocolate biscuit base. Be sure to use chocolate that has around 40% cocoa solids to ensures it has a smooth texture and sets perfectly. The base of the tart is like rocky road without the marshmallows! 100g/3½oz butter, plus extra for greasing135g/4¾oz dark chocolate, minimum 40% cocoa solids, broken into pieces2 tbsp golden syrup 165g/5¾oz Nice biscuits 100g/3½oz butter, plus extra for greasing 135g/4¾oz dark chocolate, minimum 40% cocoa solids, broken into pieces 2 tbsp golden syrup 165g/5¾oz Nice biscuits 180g/6¼oz dark chocolate, minimum 40% cocoa solids, broken into pieces100g/3½oz caster sugar 4 tbsp Irish cream liqueur300ml/10fl oz double cream 180g/6¼oz dark chocolate, minimum 40% cocoa solids, broken into pieces 100g/3½oz caster sugar 4 tbsp Irish cream liqueur 300ml/10fl oz double cream 12 chocolate truffles, or chocolate treat of your choice icing sugar, to dustdouble cream, to serve (optional) 12 chocolate truffles, or chocolate treat of your choice icing sugar, to dust double cream, to serve (optional) Method Line the base of a 23cm/9in springform round cake tin with baking paper. To make the base, heat the butter, chocolate and golden syrup in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Heat until melted, stirring until smooth. Break the biscuits into large and chunky pieces, do not bash into crumbs. Add to the chocolate mixture and stir to coat. Spoon into the base of the tin and press down with the back of a spoon until level. Chill in the fridge for 30 minutes until firm. To make the filling, place the chocolate in a food processor. Blend to a fine powder. Place the sugar in a saucepan with 6 tablespoons of water and dissolve over a low heat until clear. Boil for 1 minute. Very carefully pour the sugar syrup into the food processor and blend until the chocolate has melted. The chocolate sugar mix should coat the back of a spoon. Add the Irish cream liqueur and blend again.Whisk the cream to medium–firm peaks in a large bowl. Pour the chocolate mixture into the cream, a little bit at a time and carefully fold together until all incorporated and smooth. Release the sides of the tin and remove the biscuit base. Discard the baking paper, then return the biscuit base to the tin and close the springform sides. Spoon the mousse mix onto the biscuit base and chill in the fridge overnight.To decorate, arrange the truffles around the edge of the tart and dust lightly with icing sugar. Serve straight from the fridge. Using a hot palette knife, run the knife around the edge of the mousse and release the sides of the tin. Slide a palette knife under the base and transfer the tart to serving plate. Cut into wedges to serve, with double cream, if desired. Line the base of a 23cm/9in springform round cake tin with baking paper. Line the base of a 23cm/9in springform round cake tin with baking paper. To make the base, heat the butter, chocolate and golden syrup in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Heat until melted, stirring until smooth. To make the base, heat the butter, chocolate and golden syrup in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Heat until melted, stirring until smooth. Break the biscuits into large and chunky pieces, do not bash into crumbs. Add to the chocolate mixture and stir to coat. Spoon into the base of the tin and press down with the back of a spoon until level. Chill in the fridge for 30 minutes until firm. Break the biscuits into large and chunky pieces, do not bash into crumbs. Add to the chocolate mixture and stir to coat. Spoon into the base of the tin and press down with the back of a spoon until level. Chill in the fridge for 30 minutes until firm. To make the filling, place the chocolate in a food processor. Blend to a fine powder. Place the sugar in a saucepan with 6 tablespoons of water and dissolve over a low heat until clear. Boil for 1 minute. Very carefully pour the sugar syrup into the food processor and blend until the chocolate has melted. The chocolate sugar mix should coat the back of a spoon. To make the filling, place the chocolate in a food processor. Blend to a fine powder. Place the sugar in a saucepan with 6 tablespoons of water and dissolve over a low heat until clear. Boil for 1 minute. Very carefully pour the sugar syrup into the food processor and blend until the chocolate has melted. The chocolate sugar mix should coat the back of a spoon. Add the Irish cream liqueur and blend again. Add the Irish cream liqueur and blend again. Whisk the cream to medium–firm peaks in a large bowl. Pour the chocolate mixture into the cream, a little bit at a time and carefully fold together until all incorporated and smooth. Whisk the cream to medium–firm peaks in a large bowl. Pour the chocolate mixture into the cream, a little bit at a time and carefully fold together until all incorporated and smooth. Release the sides of the tin and remove the biscuit base. Discard the baking paper, then return the biscuit base to the tin and close the springform sides. Release the sides of the tin and remove the biscuit base. Discard the baking paper, then return the biscuit base to the tin and close the springform sides. Spoon the mousse mix onto the biscuit base and chill in the fridge overnight. Spoon the mousse mix onto the biscuit base and chill in the fridge overnight. To decorate, arrange the truffles around the edge of the tart and dust lightly with icing sugar. To decorate, arrange the truffles around the edge of the tart and dust lightly with icing sugar. Serve straight from the fridge. Using a hot palette knife, run the knife around the edge of the mousse and release the sides of the tin. Slide a palette knife under the base and transfer the tart to serving plate. Cut into wedges to serve, with double cream, if desired. Serve straight from the fridge. Using a hot palette knife, run the knife around the edge of the mousse and release the sides of the tin. Slide a palette knife under the base and transfer the tart to serving plate. Cut into wedges to serve, with double cream, if desired. Recipe tips This tart can be made up to 1 day ahead, then chill in the fridge until ready to use. It also freezes well. | {
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"url": "https://www.bbc.co.uk/food/recipes/chocolate_truffle_tart_07856",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chocolate truffle tart recipe",
"content": "An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_truffle_tart_07856_16x9.jpg Delicious, rich and very naughty, this is a chocolate tart with a crunchy chocolate biscuit base. Be sure to use chocolate that has around 40% cocoa solids to ensures it has a smooth texture and sets perfectly. The base of the tart is like rocky road without the marshmallows! 100g/3½oz butter, plus extra for greasing135g/4¾oz dark chocolate, minimum 40% cocoa solids, broken into pieces2 tbsp golden syrup 165g/5¾oz Nice biscuits 100g/3½oz butter, plus extra for greasing 135g/4¾oz dark chocolate, minimum 40% cocoa solids, broken into pieces 2 tbsp golden syrup 165g/5¾oz Nice biscuits 180g/6¼oz dark chocolate, minimum 40% cocoa solids, broken into pieces100g/3½oz caster sugar 4 tbsp Irish cream liqueur300ml/10fl oz double cream 180g/6¼oz dark chocolate, minimum 40% cocoa solids, broken into pieces 100g/3½oz caster sugar 4 tbsp Irish cream liqueur 300ml/10fl oz double cream 12 chocolate truffles, or chocolate treat of your choice icing sugar, to dustdouble cream, to serve (optional) 12 chocolate truffles, or chocolate treat of your choice icing sugar, to dust double cream, to serve (optional) Method Line the base of a 23cm/9in springform round cake tin with baking paper. To make the base, heat the butter, chocolate and golden syrup in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Heat until melted, stirring until smooth. Break the biscuits into large and chunky pieces, do not bash into crumbs. Add to the chocolate mixture and stir to coat. Spoon into the base of the tin and press down with the back of a spoon until level. Chill in the fridge for 30 minutes until firm. To make the filling, place the chocolate in a food processor. Blend to a fine powder. Place the sugar in a saucepan with 6 tablespoons of water and dissolve over a low heat until clear. Boil for 1 minute. Very carefully pour the sugar syrup into the food processor and blend until the chocolate has melted. The chocolate sugar mix should coat the back of a spoon. Add the Irish cream liqueur and blend again.Whisk the cream to medium–firm peaks in a large bowl. Pour the chocolate mixture into the cream, a little bit at a time and carefully fold together until all incorporated and smooth. Release the sides of the tin and remove the biscuit base. Discard the baking paper, then return the biscuit base to the tin and close the springform sides. Spoon the mousse mix onto the biscuit base and chill in the fridge overnight.To decorate, arrange the truffles around the edge of the tart and dust lightly with icing sugar. Serve straight from the fridge. Using a hot palette knife, run the knife around the edge of the mousse and release the sides of the tin. Slide a palette knife under the base and transfer the tart to serving plate. Cut into wedges to serve, with double cream, if desired. Line the base of a 23cm/9in springform round cake tin with baking paper. Line the base of a 23cm/9in springform round cake tin with baking paper. To make the base, heat the butter, chocolate and golden syrup in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Heat until melted, stirring until smooth. To make the base, heat the butter, chocolate and golden syrup in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Heat until melted, stirring until smooth. Break the biscuits into large and chunky pieces, do not bash into crumbs. Add to the chocolate mixture and stir to coat. Spoon into the base of the tin and press down with the back of a spoon until level. Chill in the fridge for 30 minutes until firm. Break the biscuits into large and chunky pieces, do not bash into crumbs. Add to the chocolate mixture and stir to coat. Spoon into the base of the tin and press down with the back of a spoon until level. Chill in the fridge for 30 minutes until firm. To make the filling, place the chocolate in a food processor. Blend to a fine powder. Place the sugar in a saucepan with 6 tablespoons of water and dissolve over a low heat until clear. Boil for 1 minute. Very carefully pour the sugar syrup into the food processor and blend until the chocolate has melted. The chocolate sugar mix should coat the back of a spoon. To make the filling, place the chocolate in a food processor. Blend to a fine powder. Place the sugar in a saucepan with 6 tablespoons of water and dissolve over a low heat until clear. Boil for 1 minute. Very carefully pour the sugar syrup into the food processor and blend until the chocolate has melted. The chocolate sugar mix should coat the back of a spoon. Add the Irish cream liqueur and blend again. Add the Irish cream liqueur and blend again. Whisk the cream to medium–firm peaks in a large bowl. Pour the chocolate mixture into the cream, a little bit at a time and carefully fold together until all incorporated and smooth. Whisk the cream to medium–firm peaks in a large bowl. Pour the chocolate mixture into the cream, a little bit at a time and carefully fold together until all incorporated and smooth. Release the sides of the tin and remove the biscuit base. Discard the baking paper, then return the biscuit base to the tin and close the springform sides. Release the sides of the tin and remove the biscuit base. Discard the baking paper, then return the biscuit base to the tin and close the springform sides. Spoon the mousse mix onto the biscuit base and chill in the fridge overnight. Spoon the mousse mix onto the biscuit base and chill in the fridge overnight. To decorate, arrange the truffles around the edge of the tart and dust lightly with icing sugar. To decorate, arrange the truffles around the edge of the tart and dust lightly with icing sugar. Serve straight from the fridge. Using a hot palette knife, run the knife around the edge of the mousse and release the sides of the tin. Slide a palette knife under the base and transfer the tart to serving plate. Cut into wedges to serve, with double cream, if desired. Serve straight from the fridge. Using a hot palette knife, run the knife around the edge of the mousse and release the sides of the tin. Slide a palette knife under the base and transfer the tart to serving plate. Cut into wedges to serve, with double cream, if desired. Recipe tips This tart can be made up to 1 day ahead, then chill in the fridge until ready to use. It also freezes well."
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} | c03740a7cc1f6d494179fef479a329d7cee1e98c030ebcdb847ccce5e21fdc70 | Portobello mushrooms in adobo recipe
An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/portobello_mushrooms_in_84008_16x9.jpg In Mexico an adobo is a sauce made with chillies, spices and vinegar; there are many variations and it is also used as a marinade. Portobello mushrooms in adobo is a delicious vegan option for a meat-free dinner. Serve in tacos or with fried beans and Mexican rice. 8 portobello mushrooms, thinly sliced3 tbsp sunflower oil 8 portobello mushrooms, thinly sliced 3 tbsp sunflower oil 5 guajillo chillies, stem and seeds removed3 plum tomatoes, halved½ onion, peeled2 garlic cloves, peeled1 tsp ground cumin½ tsp ground coriander1 tsp white wine vinegar1 tsp sea salt flakes 5 guajillo chillies, stem and seeds removed 3 plum tomatoes, halved ½ onion, peeled 2 garlic cloves, peeled 1 tsp ground cumin ½ tsp ground coriander 1 tsp white wine vinegar 1 tsp sea salt flakes 12 corn tortillas, warmedsmall bunch fresh coriander, chopped½ onion, finely chopped1 lime, cut into wedgesspicy salsa of your choice 12 corn tortillas, warmed small bunch fresh coriander, chopped ½ onion, finely chopped 1 lime, cut into wedges spicy salsa of your choice Method First, make the adobo. Put the chillies, tomatoes, onion and garlic in a saucepan. Add 500ml/18fl oz water and bring to the boil over a high heat. Reduce the heat and simmer for 5 minutes, then turn off the heat and set aside to cool.Preheat the oven to 200C/180C Fan/Gas 6. Put the mushrooms in a baking tray and set aside.Using a slotted spoon, transfer the chillies, tomatoes, onion and garlic to a blender. Add the spices, vinegar and salt and blend until smooth. Rub through a sieve into a jug or bowl.Pour the adobo over the mushrooms and add the sunflower oil. Mix well, making sure the mushrooms are all covered with the sauce.Bake for 30 minutes, stirring the mushrooms halfway through cooking. Serve in the tortillas. Garnish with coriander, chopped onion, a squeeze of lime and a dollop of spicy salsa. First, make the adobo. Put the chillies, tomatoes, onion and garlic in a saucepan. Add 500ml/18fl oz water and bring to the boil over a high heat. Reduce the heat and simmer for 5 minutes, then turn off the heat and set aside to cool. First, make the adobo. Put the chillies, tomatoes, onion and garlic in a saucepan. Add 500ml/18fl oz water and bring to the boil over a high heat. Reduce the heat and simmer for 5 minutes, then turn off the heat and set aside to cool. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the mushrooms in a baking tray and set aside. Put the mushrooms in a baking tray and set aside. Using a slotted spoon, transfer the chillies, tomatoes, onion and garlic to a blender. Add the spices, vinegar and salt and blend until smooth. Rub through a sieve into a jug or bowl. Using a slotted spoon, transfer the chillies, tomatoes, onion and garlic to a blender. Add the spices, vinegar and salt and blend until smooth. Rub through a sieve into a jug or bowl. Pour the adobo over the mushrooms and add the sunflower oil. Mix well, making sure the mushrooms are all covered with the sauce. Pour the adobo over the mushrooms and add the sunflower oil. Mix well, making sure the mushrooms are all covered with the sauce. Bake for 30 minutes, stirring the mushrooms halfway through cooking. Bake for 30 minutes, stirring the mushrooms halfway through cooking. Serve in the tortillas. Garnish with coriander, chopped onion, a squeeze of lime and a dollop of spicy salsa. Serve in the tortillas. Garnish with coriander, chopped onion, a squeeze of lime and a dollop of spicy salsa. | {
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"content": "An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/portobello_mushrooms_in_84008_16x9.jpg In Mexico an adobo is a sauce made with chillies, spices and vinegar; there are many variations and it is also used as a marinade. Portobello mushrooms in adobo is a delicious vegan option for a meat-free dinner. Serve in tacos or with fried beans and Mexican rice. 8 portobello mushrooms, thinly sliced3 tbsp sunflower oil 8 portobello mushrooms, thinly sliced 3 tbsp sunflower oil 5 guajillo chillies, stem and seeds removed3 plum tomatoes, halved½ onion, peeled2 garlic cloves, peeled1 tsp ground cumin½ tsp ground coriander1 tsp white wine vinegar1 tsp sea salt flakes 5 guajillo chillies, stem and seeds removed 3 plum tomatoes, halved ½ onion, peeled 2 garlic cloves, peeled 1 tsp ground cumin ½ tsp ground coriander 1 tsp white wine vinegar 1 tsp sea salt flakes 12 corn tortillas, warmedsmall bunch fresh coriander, chopped½ onion, finely chopped1 lime, cut into wedgesspicy salsa of your choice 12 corn tortillas, warmed small bunch fresh coriander, chopped ½ onion, finely chopped 1 lime, cut into wedges spicy salsa of your choice Method First, make the adobo. Put the chillies, tomatoes, onion and garlic in a saucepan. Add 500ml/18fl oz water and bring to the boil over a high heat. Reduce the heat and simmer for 5 minutes, then turn off the heat and set aside to cool.Preheat the oven to 200C/180C Fan/Gas 6. Put the mushrooms in a baking tray and set aside.Using a slotted spoon, transfer the chillies, tomatoes, onion and garlic to a blender. Add the spices, vinegar and salt and blend until smooth. Rub through a sieve into a jug or bowl.Pour the adobo over the mushrooms and add the sunflower oil. Mix well, making sure the mushrooms are all covered with the sauce.Bake for 30 minutes, stirring the mushrooms halfway through cooking. Serve in the tortillas. Garnish with coriander, chopped onion, a squeeze of lime and a dollop of spicy salsa. First, make the adobo. Put the chillies, tomatoes, onion and garlic in a saucepan. Add 500ml/18fl oz water and bring to the boil over a high heat. Reduce the heat and simmer for 5 minutes, then turn off the heat and set aside to cool. First, make the adobo. Put the chillies, tomatoes, onion and garlic in a saucepan. Add 500ml/18fl oz water and bring to the boil over a high heat. Reduce the heat and simmer for 5 minutes, then turn off the heat and set aside to cool. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the mushrooms in a baking tray and set aside. Put the mushrooms in a baking tray and set aside. Using a slotted spoon, transfer the chillies, tomatoes, onion and garlic to a blender. Add the spices, vinegar and salt and blend until smooth. Rub through a sieve into a jug or bowl. Using a slotted spoon, transfer the chillies, tomatoes, onion and garlic to a blender. Add the spices, vinegar and salt and blend until smooth. Rub through a sieve into a jug or bowl. Pour the adobo over the mushrooms and add the sunflower oil. Mix well, making sure the mushrooms are all covered with the sauce. Pour the adobo over the mushrooms and add the sunflower oil. Mix well, making sure the mushrooms are all covered with the sauce. Bake for 30 minutes, stirring the mushrooms halfway through cooking. Bake for 30 minutes, stirring the mushrooms halfway through cooking. Serve in the tortillas. Garnish with coriander, chopped onion, a squeeze of lime and a dollop of spicy salsa. Serve in the tortillas. Garnish with coriander, chopped onion, a squeeze of lime and a dollop of spicy salsa."
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} | ddb4f2a6f6745692bc79ea9e6afca974d28482aabf32116a5c7928078d866674 | Vegan butter bean and kale cannelloni recipe
An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/butterbean_basil_and_69479_16x9.jpg This vegan pasta bake is delicious and nutritious thanks to a mushroom, butter bean and kale filling, all packed into cannelloni tubes and baked in rich tomato passata. Each serving provides 527 kcal, 19g protein, 79g carbohydrates (of which 13g sugars), 12g fat (of which 4g saturates), 13g fibre and 0.5g salt. 1 tbsp olive oil, plus extra for drizzling1 onion, finely chopped3 garlic cloves, crushed200g/7oz chestnut mushrooms, finely chopped150g/5½oz kale, shredded1 x 400g/14oz tin butter beans, drained and patted dryhandful fresh basil, 5–6 leaves retained, the rest roughly chopped, stems finely chopped 1 lemon, zest and juice50g/1¾oz vegan cream cheese 50g/1¾oz vegan Parmesan or cheddar-style cheese, finely grated20–25 dried cannelloni pasta shells700ml/1¼ pint tomato passatasalt and ground black pepper 1 tbsp olive oil, plus extra for drizzling 1 onion, finely chopped 3 garlic cloves, crushed 200g/7oz chestnut mushrooms, finely chopped 150g/5½oz kale, shredded 1 x 400g/14oz tin butter beans, drained and patted dry handful fresh basil, 5–6 leaves retained, the rest roughly chopped, stems finely chopped 1 lemon, zest and juice 50g/1¾oz vegan cream cheese 50g/1¾oz vegan Parmesan or cheddar-style cheese, finely grated 20–25 dried cannelloni pasta shells 700ml/1¼ pint tomato passata salt and ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Heat the olive oil in a non-stick frying pan over a medium heat. When hot, add the onion, garlic and mushrooms. Season with salt and pepper and fry gently for 4–5 minutes.Add the kale to the pan and cook for 2–3 minutes until starting to wilt and soften. Remove the pan from the heat and set aside to cool slightly. Crush the butter beans with your hands into a large mixing bowl and add the onion, kale and mushroom mixture, basil leaves and stems, lemon zest and juice, vegan cream cheese and half the vegan hard cheese. Season again, to taste, with salt and pepper.Transfer the filling mixture to a reusable piping bag and pipe the mixture into the cannelloni shells.Add a third of the tomato passata to the bottom of a baking dish. Place the filled cannelloni shells on top, then pour over the remaining passata. Dot the whole basil leaves and top with the remaining grated cheese. Drizzle with a little olive oil, season with salt and pepper, then bake for 30–35 minutes.Once baked, serve the cannelloni straight away. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat the olive oil in a non-stick frying pan over a medium heat. When hot, add the onion, garlic and mushrooms. Season with salt and pepper and fry gently for 4–5 minutes. Heat the olive oil in a non-stick frying pan over a medium heat. When hot, add the onion, garlic and mushrooms. Season with salt and pepper and fry gently for 4–5 minutes. Add the kale to the pan and cook for 2–3 minutes until starting to wilt and soften. Remove the pan from the heat and set aside to cool slightly. Add the kale to the pan and cook for 2–3 minutes until starting to wilt and soften. Remove the pan from the heat and set aside to cool slightly. Crush the butter beans with your hands into a large mixing bowl and add the onion, kale and mushroom mixture, basil leaves and stems, lemon zest and juice, vegan cream cheese and half the vegan hard cheese. Season again, to taste, with salt and pepper. Crush the butter beans with your hands into a large mixing bowl and add the onion, kale and mushroom mixture, basil leaves and stems, lemon zest and juice, vegan cream cheese and half the vegan hard cheese. Season again, to taste, with salt and pepper. Transfer the filling mixture to a reusable piping bag and pipe the mixture into the cannelloni shells. Transfer the filling mixture to a reusable piping bag and pipe the mixture into the cannelloni shells. Add a third of the tomato passata to the bottom of a baking dish. Place the filled cannelloni shells on top, then pour over the remaining passata. Dot the whole basil leaves and top with the remaining grated cheese. Drizzle with a little olive oil, season with salt and pepper, then bake for 30–35 minutes. Add a third of the tomato passata to the bottom of a baking dish. Place the filled cannelloni shells on top, then pour over the remaining passata. Dot the whole basil leaves and top with the remaining grated cheese. Drizzle with a little olive oil, season with salt and pepper, then bake for 30–35 minutes. Once baked, serve the cannelloni straight away. Once baked, serve the cannelloni straight away. Recipe tips If you can’t find cannelloni, you can make this dish as a normal pasta bake. Leave the butter beans whole, and chop the mushrooms less finely. Then, mix it all into the passata and pour over cooked pasta. Scatter the vegan cheese on top and bake as above. | {
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"content": "An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/butterbean_basil_and_69479_16x9.jpg This vegan pasta bake is delicious and nutritious thanks to a mushroom, butter bean and kale filling, all packed into cannelloni tubes and baked in rich tomato passata. Each serving provides 527 kcal, 19g protein, 79g carbohydrates (of which 13g sugars), 12g fat (of which 4g saturates), 13g fibre and 0.5g salt. 1 tbsp olive oil, plus extra for drizzling1 onion, finely chopped3 garlic cloves, crushed200g/7oz chestnut mushrooms, finely chopped150g/5½oz kale, shredded1 x 400g/14oz tin butter beans, drained and patted dryhandful fresh basil, 5–6 leaves retained, the rest roughly chopped, stems finely chopped 1 lemon, zest and juice50g/1¾oz vegan cream cheese 50g/1¾oz vegan Parmesan or cheddar-style cheese, finely grated20–25 dried cannelloni pasta shells700ml/1¼ pint tomato passatasalt and ground black pepper 1 tbsp olive oil, plus extra for drizzling 1 onion, finely chopped 3 garlic cloves, crushed 200g/7oz chestnut mushrooms, finely chopped 150g/5½oz kale, shredded 1 x 400g/14oz tin butter beans, drained and patted dry handful fresh basil, 5–6 leaves retained, the rest roughly chopped, stems finely chopped 1 lemon, zest and juice 50g/1¾oz vegan cream cheese 50g/1¾oz vegan Parmesan or cheddar-style cheese, finely grated 20–25 dried cannelloni pasta shells 700ml/1¼ pint tomato passata salt and ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Heat the olive oil in a non-stick frying pan over a medium heat. When hot, add the onion, garlic and mushrooms. Season with salt and pepper and fry gently for 4–5 minutes.Add the kale to the pan and cook for 2–3 minutes until starting to wilt and soften. Remove the pan from the heat and set aside to cool slightly. Crush the butter beans with your hands into a large mixing bowl and add the onion, kale and mushroom mixture, basil leaves and stems, lemon zest and juice, vegan cream cheese and half the vegan hard cheese. Season again, to taste, with salt and pepper.Transfer the filling mixture to a reusable piping bag and pipe the mixture into the cannelloni shells.Add a third of the tomato passata to the bottom of a baking dish. Place the filled cannelloni shells on top, then pour over the remaining passata. Dot the whole basil leaves and top with the remaining grated cheese. Drizzle with a little olive oil, season with salt and pepper, then bake for 30–35 minutes.Once baked, serve the cannelloni straight away. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat the olive oil in a non-stick frying pan over a medium heat. When hot, add the onion, garlic and mushrooms. Season with salt and pepper and fry gently for 4–5 minutes. Heat the olive oil in a non-stick frying pan over a medium heat. When hot, add the onion, garlic and mushrooms. Season with salt and pepper and fry gently for 4–5 minutes. Add the kale to the pan and cook for 2–3 minutes until starting to wilt and soften. Remove the pan from the heat and set aside to cool slightly. Add the kale to the pan and cook for 2–3 minutes until starting to wilt and soften. Remove the pan from the heat and set aside to cool slightly. Crush the butter beans with your hands into a large mixing bowl and add the onion, kale and mushroom mixture, basil leaves and stems, lemon zest and juice, vegan cream cheese and half the vegan hard cheese. Season again, to taste, with salt and pepper. Crush the butter beans with your hands into a large mixing bowl and add the onion, kale and mushroom mixture, basil leaves and stems, lemon zest and juice, vegan cream cheese and half the vegan hard cheese. Season again, to taste, with salt and pepper. Transfer the filling mixture to a reusable piping bag and pipe the mixture into the cannelloni shells. Transfer the filling mixture to a reusable piping bag and pipe the mixture into the cannelloni shells. Add a third of the tomato passata to the bottom of a baking dish. Place the filled cannelloni shells on top, then pour over the remaining passata. Dot the whole basil leaves and top with the remaining grated cheese. Drizzle with a little olive oil, season with salt and pepper, then bake for 30–35 minutes. Add a third of the tomato passata to the bottom of a baking dish. Place the filled cannelloni shells on top, then pour over the remaining passata. Dot the whole basil leaves and top with the remaining grated cheese. Drizzle with a little olive oil, season with salt and pepper, then bake for 30–35 minutes. Once baked, serve the cannelloni straight away. Once baked, serve the cannelloni straight away. Recipe tips If you can’t find cannelloni, you can make this dish as a normal pasta bake. Leave the butter beans whole, and chop the mushrooms less finely. Then, mix it all into the passata and pour over cooked pasta. Scatter the vegan cheese on top and bake as above."
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} | 7aba9bde1f406ba3e36802293ef9b7301aa7a4556e1f1e16d523e93e53973b5e | Green cannellini and tahini recipe
Start by making the pitta breads (if you're using shop-bought pittas, skip to step 7). Pour 240ml/8¼fl oz of lukewarm water into a small bowl and sprinkle over the yeast and sugar. Leave for 5–6 minutes for the mixture to react and become foamy.Put both flours and the salt into the bowl of a stand mixer, with the dough hook attachment. Mix on low speed to combine, then add the olive oil and the yeast mixture, and mix on medium-high speed for 7 minutes. The dough should be smooth, elastic and a bit sticky. Transfer the dough to a well-oiled large bowl, cover with a damp tea towel and leave to rise in a warm place for 1–2 hours, or until doubled in size. Alternatively, leave to prove, covered, in the fridge overnight.Transfer the dough to a lightly floured work surface and divide into 6 100g/3½oz pieces. Use your hands to roll each piece into a round ball. Cover with a damp tea towel and leave to rest for 20 minutes. Preheat the oven to 260C/240C Fan/Gas 10, or your highest oven setting. Place a large baking tray in the oven to warm up.Cut out 2 pieces of baking parchment roughly the size of your baking tray, lay them out on your work surface and sprinkle then with a little flour. Top one piece of paper with 2 balls of dough, spaced well apart, and use a lightly floured rolling pin to roll each one out into a round roughly 12cm in diameter. Don’t tear or overwork the pittas at all, or they won’t puff up. Carefully transfer the paper with the 2 rolled-out rounds to your preheated tray and bake for 4-5 minutes, or until lightly golden and puffy. Transfer to a clean damp tea towel to keep warm. While they’re in the oven, prepare and bake the other two rounds in the same way. Continue until you’ve made 6 pittas in total. Keep them covered until you’re ready to serve.Reduce the oven temperature to 200C/180C Fan/Gas 6. Toss the pitta bread with the za’atar, 2 tablespoons of the oil, ¼ teaspoon salt and a good grind of pepper. Spread out on a parchment-lined baking tray and bake for 12 minutes, tossing halfway, or until golden and crispy. Set aside to cool. Set aside 100g/3½oz of the beans in a medium bowl. Put the remaining beans, 600ml/21fl oz of water and 1 teaspoon salt in a medium saucepan over a medium-high heat. Bring to the boil, then simmer for 15 minutes or until the beans are nicely softened and warmed through. Keep warm on a low heat until ready to serve.To make the tahini sauce, whisk together all the ingredients with 70ml/2½fl oz of water and ½ tsp salt in a medium bowl until smooth and pourable. It will thicken as it sits.To make the chilli oil, put the oil and chilli flakes in a small frying pan and place over a medium heat. Cook for 4 minutes, then add the paprika and remove from the heat. Set aside.Put the reserved 100g/3½oz of beans in a food processor, along with the herbs, cumin, garlic, lemon juice, the remaining olive oil, ¼ teaspoon salt and a good grind of pepper. Blend until smooth, then transfer to a large mixing bowl.Drain the warm beans in a sieve over a bowl, then add them and 100ml/3½fl oz of their cooking liquid to the blended herb mixture, mixing well to combine. You want the beans to be well coated and saucy but not over wet, so add a couple more tablespoons of cooking liquid if needed.To serve, transfer the green cannellini to a large, lipped platter and drizzle over half the tahini sauce and all the chilli oil. Sprinkle with half the pitta and serve warm, with the extra tahini and pitta alongside. Start by making the pitta breads (if you're using shop-bought pittas, skip to step 7). Pour 240ml/8¼fl oz of lukewarm water into a small bowl and sprinkle over the yeast and sugar. Leave for 5–6 minutes for the mixture to react and become foamy. Start by making the pitta breads (if you're using shop-bought pittas, skip to step 7). Pour 240ml/8¼fl oz of lukewarm water into a small bowl and sprinkle over the yeast and sugar. Leave for 5–6 minutes for the mixture to react and become foamy. Put both flours and the salt into the bowl of a stand mixer, with the dough hook attachment. Mix on low speed to combine, then add the olive oil and the yeast mixture, and mix on medium-high speed for 7 minutes. The dough should be smooth, elastic and a bit sticky. Put both flours and the salt into the bowl of a stand mixer, with the dough hook attachment. Mix on low speed to combine, then add the olive oil and the yeast mixture, and mix on medium-high speed for 7 minutes. The dough should be smooth, elastic and a bit sticky. Transfer the dough to a well-oiled large bowl, cover with a damp tea towel and leave to rise in a warm place for 1–2 hours, or until doubled in size. Alternatively, leave to prove, covered, in the fridge overnight. Transfer the dough to a well-oiled large bowl, cover with a damp tea towel and leave to rise in a warm place for 1–2 hours, or until doubled in size. Alternatively, leave to prove, covered, in the fridge overnight. Transfer the dough to a lightly floured work surface and divide into 6 100g/3½oz pieces. Use your hands to roll each piece into a round ball. Cover with a damp tea towel and leave to rest for 20 minutes. Transfer the dough to a lightly floured work surface and divide into 6 100g/3½oz pieces. Use your hands to roll each piece into a round ball. Cover with a damp tea towel and leave to rest for 20 minutes. Preheat the oven to 260C/240C Fan/Gas 10, or your highest oven setting. Place a large baking tray in the oven to warm up. Preheat the oven to 260C/240C Fan/Gas 10, or your highest oven setting. Place a large baking tray in the oven to warm up. Cut out 2 pieces of baking parchment roughly the size of your baking tray, lay them out on your work surface and sprinkle then with a little flour. Top one piece of paper with 2 balls of dough, spaced well apart, and use a lightly floured rolling pin to roll each one out into a round roughly 12cm in diameter. Don’t tear or overwork the pittas at all, or they won’t puff up. Cut out 2 pieces of baking parchment roughly the size of your baking tray, lay them out on your work surface and sprinkle then with a little flour. Top one piece of paper with 2 balls of dough, spaced well apart, and use a lightly floured rolling pin to roll each one out into a round roughly 12cm in diameter. Don’t tear or overwork the pittas at all, or they won’t puff up. Carefully transfer the paper with the 2 rolled-out rounds to your preheated tray and bake for 4-5 minutes, or until lightly golden and puffy. Transfer to a clean damp tea towel to keep warm. While they’re in the oven, prepare and bake the other two rounds in the same way. Continue until you’ve made 6 pittas in total. Keep them covered until you’re ready to serve. Carefully transfer the paper with the 2 rolled-out rounds to your preheated tray and bake for 4-5 minutes, or until lightly golden and puffy. Transfer to a clean damp tea towel to keep warm. While they’re in the oven, prepare and bake the other two rounds in the same way. Continue until you’ve made 6 pittas in total. Keep them covered until you’re ready to serve. Reduce the oven temperature to 200C/180C Fan/Gas 6. Toss the pitta bread with the za’atar, 2 tablespoons of the oil, ¼ teaspoon salt and a good grind of pepper. Spread out on a parchment-lined baking tray and bake for 12 minutes, tossing halfway, or until golden and crispy. Set aside to cool. Reduce the oven temperature to 200C/180C Fan/Gas 6. Toss the pitta bread with the za’atar, 2 tablespoons of the oil, ¼ teaspoon salt and a good grind of pepper. Spread out on a parchment-lined baking tray and bake for 12 minutes, tossing halfway, or until golden and crispy. Set aside to cool. Set aside 100g/3½oz of the beans in a medium bowl. Put the remaining beans, 600ml/21fl oz of water and 1 teaspoon salt in a medium saucepan over a medium-high heat. Bring to the boil, then simmer for 15 minutes or until the beans are nicely softened and warmed through. Keep warm on a low heat until ready to serve. Set aside 100g/3½oz of the beans in a medium bowl. Put the remaining beans, 600ml/21fl oz of water and 1 teaspoon salt in a medium saucepan over a medium-high heat. Bring to the boil, then simmer for 15 minutes or until the beans are nicely softened and warmed through. Keep warm on a low heat until ready to serve. To make the tahini sauce, whisk together all the ingredients with 70ml/2½fl oz of water and ½ tsp salt in a medium bowl until smooth and pourable. It will thicken as it sits. To make the tahini sauce, whisk together all the ingredients with 70ml/2½fl oz of water and ½ tsp salt in a medium bowl until smooth and pourable. It will thicken as it sits. To make the chilli oil, put the oil and chilli flakes in a small frying pan and place over a medium heat. Cook for 4 minutes, then add the paprika and remove from the heat. Set aside. To make the chilli oil, put the oil and chilli flakes in a small frying pan and place over a medium heat. Cook for 4 minutes, then add the paprika and remove from the heat. Set aside. Put the reserved 100g/3½oz of beans in a food processor, along with the herbs, cumin, garlic, lemon juice, the remaining olive oil, ¼ teaspoon salt and a good grind of pepper. Blend until smooth, then transfer to a large mixing bowl. Put the reserved 100g/3½oz of beans in a food processor, along with the herbs, cumin, garlic, lemon juice, the remaining olive oil, ¼ teaspoon salt and a good grind of pepper. Blend until smooth, then transfer to a large mixing bowl. Drain the warm beans in a sieve over a bowl, then add them and 100ml/3½fl oz of their cooking liquid to the blended herb mixture, mixing well to combine. You want the beans to be well coated and saucy but not over wet, so add a couple more tablespoons of cooking liquid if needed. Drain the warm beans in a sieve over a bowl, then add them and 100ml/3½fl oz of their cooking liquid to the blended herb mixture, mixing well to combine. You want the beans to be well coated and saucy but not over wet, so add a couple more tablespoons of cooking liquid if needed. To serve, transfer the green cannellini to a large, lipped platter and drizzle over half the tahini sauce and all the chilli oil. Sprinkle with half the pitta and serve warm, with the extra tahini and pitta alongside. To serve, transfer the green cannellini to a large, lipped platter and drizzle over half the tahini sauce and all the chilli oil. Sprinkle with half the pitta and serve warm, with the extra tahini and pitta alongside. | {
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"title": "Green cannellini and tahini recipe",
"content": "Start by making the pitta breads (if you're using shop-bought pittas, skip to step 7). Pour 240ml/8¼fl oz of lukewarm water into a small bowl and sprinkle over the yeast and sugar. Leave for 5–6 minutes for the mixture to react and become foamy.Put both flours and the salt into the bowl of a stand mixer, with the dough hook attachment. Mix on low speed to combine, then add the olive oil and the yeast mixture, and mix on medium-high speed for 7 minutes. The dough should be smooth, elastic and a bit sticky. Transfer the dough to a well-oiled large bowl, cover with a damp tea towel and leave to rise in a warm place for 1–2 hours, or until doubled in size. Alternatively, leave to prove, covered, in the fridge overnight.Transfer the dough to a lightly floured work surface and divide into 6 100g/3½oz pieces. Use your hands to roll each piece into a round ball. Cover with a damp tea towel and leave to rest for 20 minutes. Preheat the oven to 260C/240C Fan/Gas 10, or your highest oven setting. Place a large baking tray in the oven to warm up.Cut out 2 pieces of baking parchment roughly the size of your baking tray, lay them out on your work surface and sprinkle then with a little flour. Top one piece of paper with 2 balls of dough, spaced well apart, and use a lightly floured rolling pin to roll each one out into a round roughly 12cm in diameter. Don’t tear or overwork the pittas at all, or they won’t puff up. Carefully transfer the paper with the 2 rolled-out rounds to your preheated tray and bake for 4-5 minutes, or until lightly golden and puffy. Transfer to a clean damp tea towel to keep warm. While they’re in the oven, prepare and bake the other two rounds in the same way. Continue until you’ve made 6 pittas in total. Keep them covered until you’re ready to serve.Reduce the oven temperature to 200C/180C Fan/Gas 6. Toss the pitta bread with the za’atar, 2 tablespoons of the oil, ¼ teaspoon salt and a good grind of pepper. Spread out on a parchment-lined baking tray and bake for 12 minutes, tossing halfway, or until golden and crispy. Set aside to cool. Set aside 100g/3½oz of the beans in a medium bowl. Put the remaining beans, 600ml/21fl oz of water and 1 teaspoon salt in a medium saucepan over a medium-high heat. Bring to the boil, then simmer for 15 minutes or until the beans are nicely softened and warmed through. Keep warm on a low heat until ready to serve.To make the tahini sauce, whisk together all the ingredients with 70ml/2½fl oz of water and ½ tsp salt in a medium bowl until smooth and pourable. It will thicken as it sits.To make the chilli oil, put the oil and chilli flakes in a small frying pan and place over a medium heat. Cook for 4 minutes, then add the paprika and remove from the heat. Set aside.Put the reserved 100g/3½oz of beans in a food processor, along with the herbs, cumin, garlic, lemon juice, the remaining olive oil, ¼ teaspoon salt and a good grind of pepper. Blend until smooth, then transfer to a large mixing bowl.Drain the warm beans in a sieve over a bowl, then add them and 100ml/3½fl oz of their cooking liquid to the blended herb mixture, mixing well to combine. You want the beans to be well coated and saucy but not over wet, so add a couple more tablespoons of cooking liquid if needed.To serve, transfer the green cannellini to a large, lipped platter and drizzle over half the tahini sauce and all the chilli oil. Sprinkle with half the pitta and serve warm, with the extra tahini and pitta alongside. Start by making the pitta breads (if you're using shop-bought pittas, skip to step 7). Pour 240ml/8¼fl oz of lukewarm water into a small bowl and sprinkle over the yeast and sugar. Leave for 5–6 minutes for the mixture to react and become foamy. Start by making the pitta breads (if you're using shop-bought pittas, skip to step 7). Pour 240ml/8¼fl oz of lukewarm water into a small bowl and sprinkle over the yeast and sugar. Leave for 5–6 minutes for the mixture to react and become foamy. Put both flours and the salt into the bowl of a stand mixer, with the dough hook attachment. Mix on low speed to combine, then add the olive oil and the yeast mixture, and mix on medium-high speed for 7 minutes. The dough should be smooth, elastic and a bit sticky. Put both flours and the salt into the bowl of a stand mixer, with the dough hook attachment. Mix on low speed to combine, then add the olive oil and the yeast mixture, and mix on medium-high speed for 7 minutes. The dough should be smooth, elastic and a bit sticky. Transfer the dough to a well-oiled large bowl, cover with a damp tea towel and leave to rise in a warm place for 1–2 hours, or until doubled in size. Alternatively, leave to prove, covered, in the fridge overnight. Transfer the dough to a well-oiled large bowl, cover with a damp tea towel and leave to rise in a warm place for 1–2 hours, or until doubled in size. Alternatively, leave to prove, covered, in the fridge overnight. Transfer the dough to a lightly floured work surface and divide into 6 100g/3½oz pieces. Use your hands to roll each piece into a round ball. Cover with a damp tea towel and leave to rest for 20 minutes. Transfer the dough to a lightly floured work surface and divide into 6 100g/3½oz pieces. Use your hands to roll each piece into a round ball. Cover with a damp tea towel and leave to rest for 20 minutes. Preheat the oven to 260C/240C Fan/Gas 10, or your highest oven setting. Place a large baking tray in the oven to warm up. Preheat the oven to 260C/240C Fan/Gas 10, or your highest oven setting. Place a large baking tray in the oven to warm up. Cut out 2 pieces of baking parchment roughly the size of your baking tray, lay them out on your work surface and sprinkle then with a little flour. Top one piece of paper with 2 balls of dough, spaced well apart, and use a lightly floured rolling pin to roll each one out into a round roughly 12cm in diameter. Don’t tear or overwork the pittas at all, or they won’t puff up. Cut out 2 pieces of baking parchment roughly the size of your baking tray, lay them out on your work surface and sprinkle then with a little flour. Top one piece of paper with 2 balls of dough, spaced well apart, and use a lightly floured rolling pin to roll each one out into a round roughly 12cm in diameter. Don’t tear or overwork the pittas at all, or they won’t puff up. Carefully transfer the paper with the 2 rolled-out rounds to your preheated tray and bake for 4-5 minutes, or until lightly golden and puffy. Transfer to a clean damp tea towel to keep warm. While they’re in the oven, prepare and bake the other two rounds in the same way. Continue until you’ve made 6 pittas in total. Keep them covered until you’re ready to serve. Carefully transfer the paper with the 2 rolled-out rounds to your preheated tray and bake for 4-5 minutes, or until lightly golden and puffy. Transfer to a clean damp tea towel to keep warm. While they’re in the oven, prepare and bake the other two rounds in the same way. Continue until you’ve made 6 pittas in total. Keep them covered until you’re ready to serve. Reduce the oven temperature to 200C/180C Fan/Gas 6. Toss the pitta bread with the za’atar, 2 tablespoons of the oil, ¼ teaspoon salt and a good grind of pepper. Spread out on a parchment-lined baking tray and bake for 12 minutes, tossing halfway, or until golden and crispy. Set aside to cool. Reduce the oven temperature to 200C/180C Fan/Gas 6. Toss the pitta bread with the za’atar, 2 tablespoons of the oil, ¼ teaspoon salt and a good grind of pepper. Spread out on a parchment-lined baking tray and bake for 12 minutes, tossing halfway, or until golden and crispy. Set aside to cool. Set aside 100g/3½oz of the beans in a medium bowl. Put the remaining beans, 600ml/21fl oz of water and 1 teaspoon salt in a medium saucepan over a medium-high heat. Bring to the boil, then simmer for 15 minutes or until the beans are nicely softened and warmed through. Keep warm on a low heat until ready to serve. Set aside 100g/3½oz of the beans in a medium bowl. Put the remaining beans, 600ml/21fl oz of water and 1 teaspoon salt in a medium saucepan over a medium-high heat. Bring to the boil, then simmer for 15 minutes or until the beans are nicely softened and warmed through. Keep warm on a low heat until ready to serve. To make the tahini sauce, whisk together all the ingredients with 70ml/2½fl oz of water and ½ tsp salt in a medium bowl until smooth and pourable. It will thicken as it sits. To make the tahini sauce, whisk together all the ingredients with 70ml/2½fl oz of water and ½ tsp salt in a medium bowl until smooth and pourable. It will thicken as it sits. To make the chilli oil, put the oil and chilli flakes in a small frying pan and place over a medium heat. Cook for 4 minutes, then add the paprika and remove from the heat. Set aside. To make the chilli oil, put the oil and chilli flakes in a small frying pan and place over a medium heat. Cook for 4 minutes, then add the paprika and remove from the heat. Set aside. Put the reserved 100g/3½oz of beans in a food processor, along with the herbs, cumin, garlic, lemon juice, the remaining olive oil, ¼ teaspoon salt and a good grind of pepper. Blend until smooth, then transfer to a large mixing bowl. Put the reserved 100g/3½oz of beans in a food processor, along with the herbs, cumin, garlic, lemon juice, the remaining olive oil, ¼ teaspoon salt and a good grind of pepper. Blend until smooth, then transfer to a large mixing bowl. Drain the warm beans in a sieve over a bowl, then add them and 100ml/3½fl oz of their cooking liquid to the blended herb mixture, mixing well to combine. You want the beans to be well coated and saucy but not over wet, so add a couple more tablespoons of cooking liquid if needed. Drain the warm beans in a sieve over a bowl, then add them and 100ml/3½fl oz of their cooking liquid to the blended herb mixture, mixing well to combine. You want the beans to be well coated and saucy but not over wet, so add a couple more tablespoons of cooking liquid if needed. To serve, transfer the green cannellini to a large, lipped platter and drizzle over half the tahini sauce and all the chilli oil. Sprinkle with half the pitta and serve warm, with the extra tahini and pitta alongside. To serve, transfer the green cannellini to a large, lipped platter and drizzle over half the tahini sauce and all the chilli oil. Sprinkle with half the pitta and serve warm, with the extra tahini and pitta alongside."
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} | 49c9d570d07c690fcf1387e579a9128ef6b3c674cbe59e44e1fd92b36aa335ae | Vegan roasted beetroot and shallot tart recipe
An average of 3.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_roasted_beetroot__35939_16x9.jpg This simple vegan tart is topped with roasted beetroot and shallots and a quick cashew 'cream cheese'. Delicious served with salad. Each serving provides 349 kcal, 7.5g protein, 21g carbohydrates (of which 6g sugars), 25g fat (of which 7g saturates), 3g fibre and 0.45g salt. 4–5 medium beetroots, well-scrubbed and sliced into 0.5cm/¼in discs4 banana shallots, peeled, halved or quartered lengthways4 fresh thyme sprigs3 tbsp balsamic vinegar (don't use anything too fancy, a supermarket version will do)2 tbsp extra virgin olive oil320g/11½oz pack ready-rolled vegan puff pastry 40g/1½oz hazelnuts or walnuts, chopped (optional)handful fresh herbs, such as flatleaf parsley, or other flavourful salad leavessea salt and freshly ground black pepper 4–5 medium beetroots, well-scrubbed and sliced into 0.5cm/¼in discs 4 banana shallots, peeled, halved or quartered lengthways 4 fresh thyme sprigs 3 tbsp balsamic vinegar (don't use anything too fancy, a supermarket version will do) 2 tbsp extra virgin olive oil 320g/11½oz pack ready-rolled vegan puff pastry 40g/1½oz hazelnuts or walnuts, chopped (optional) handful fresh herbs, such as flatleaf parsley, or other flavourful salad leaves sea salt and freshly ground black pepper 115g/4oz cashew nuts, soaked in boiled water for 15 minutes120ml/4fl oz cashew milk or any plant-based milk½ tbsp nutritional yeast flakes1 tsp fresh lemon juicepinch white pepper1 tsp dried onion granules 115g/4oz cashew nuts, soaked in boiled water for 15 minutes 120ml/4fl oz cashew milk or any plant-based milk ½ tbsp nutritional yeast flakes 1 tsp fresh lemon juice pinch white pepper 1 tsp dried onion granules 1 tsp maple syrup or agave nectar1 tbsp extra virgin olive oil 1 tbsp plant-based milk 1 tsp maple syrup or agave nectar 1 tbsp extra virgin olive oil 1 tbsp plant-based milk Method Preheat the oven to 200C/180C Fan/Gas 6. Mix together the beetroot slices, shallots, thyme sprigs, balsamic vinegar and olive oil, season, then spread out on one of the baking trays. Bake for 30–35 minutes or until everything is tender.When the beetroot goes in the oven, unroll the pastry. Place it, still on its paper, onto a baking tray. (If you buy puff pastry that isn't ready rolled, you can always roll it into a large rectangle about 5mm thick, or make whatever shape you like.) Lightly score a rough border it, approximately 1.5cm/¾in from the edge, and prick the middle with a fork.When the beetroot has had about half its cooking time, place the pastry in the oven for 8–10 minutes. The border should puff up nicely and the pastry should be crisp and golden all over.To make the vegan ‘cream cheese’, drain the soaked cashew nuts and combine with the rest of the ingredients and a pinch of salt in a blender. Blend until silky smooth, stirring from time-to-time. You want the mixture to be as smooth as possible, so add an extra splash of milk if needed. Once the pastry and beetroot are cooked, use a palette knife to spread half of the cashew ‘cheese’ over the pastry, avoiding the borders. Neatly layer the beetroot and shallots on top. Dollop teaspoons of the remaining cashew ‘cheese’ on top of the beetroot, then sprinkle over the nuts (if using).Mix together the ingredients to make the pastry glaze and brush along the borders of the tart. Return to the oven for another 10 minutes until golden. Scatter over any fresh herbs, rocket or baby salad leaves to add a bit of colour. Serve with additional salad leaves on the side. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix together the beetroot slices, shallots, thyme sprigs, balsamic vinegar and olive oil, season, then spread out on one of the baking trays. Bake for 30–35 minutes or until everything is tender. Mix together the beetroot slices, shallots, thyme sprigs, balsamic vinegar and olive oil, season, then spread out on one of the baking trays. Bake for 30–35 minutes or until everything is tender. When the beetroot goes in the oven, unroll the pastry. Place it, still on its paper, onto a baking tray. (If you buy puff pastry that isn't ready rolled, you can always roll it into a large rectangle about 5mm thick, or make whatever shape you like.) Lightly score a rough border it, approximately 1.5cm/¾in from the edge, and prick the middle with a fork. When the beetroot goes in the oven, unroll the pastry. Place it, still on its paper, onto a baking tray. (If you buy puff pastry that isn't ready rolled, you can always roll it into a large rectangle about 5mm thick, or make whatever shape you like.) Lightly score a rough border it, approximately 1.5cm/¾in from the edge, and prick the middle with a fork. When the beetroot has had about half its cooking time, place the pastry in the oven for 8–10 minutes. The border should puff up nicely and the pastry should be crisp and golden all over. When the beetroot has had about half its cooking time, place the pastry in the oven for 8–10 minutes. The border should puff up nicely and the pastry should be crisp and golden all over. To make the vegan ‘cream cheese’, drain the soaked cashew nuts and combine with the rest of the ingredients and a pinch of salt in a blender. Blend until silky smooth, stirring from time-to-time. You want the mixture to be as smooth as possible, so add an extra splash of milk if needed. To make the vegan ‘cream cheese’, drain the soaked cashew nuts and combine with the rest of the ingredients and a pinch of salt in a blender. Blend until silky smooth, stirring from time-to-time. You want the mixture to be as smooth as possible, so add an extra splash of milk if needed. Once the pastry and beetroot are cooked, use a palette knife to spread half of the cashew ‘cheese’ over the pastry, avoiding the borders. Neatly layer the beetroot and shallots on top. Dollop teaspoons of the remaining cashew ‘cheese’ on top of the beetroot, then sprinkle over the nuts (if using). Once the pastry and beetroot are cooked, use a palette knife to spread half of the cashew ‘cheese’ over the pastry, avoiding the borders. Neatly layer the beetroot and shallots on top. Dollop teaspoons of the remaining cashew ‘cheese’ on top of the beetroot, then sprinkle over the nuts (if using). Mix together the ingredients to make the pastry glaze and brush along the borders of the tart. Return to the oven for another 10 minutes until golden. Mix together the ingredients to make the pastry glaze and brush along the borders of the tart. Return to the oven for another 10 minutes until golden. Scatter over any fresh herbs, rocket or baby salad leaves to add a bit of colour. Serve with additional salad leaves on the side. Scatter over any fresh herbs, rocket or baby salad leaves to add a bit of colour. Serve with additional salad leaves on the side. Recipe tips Use any spare vegan cream "cheese" as a quick pasta sauce with herbs and fried mushrooms. Feel free to substitute other root veg for the beetroot - this recipe works well with parsnips, swede, sweet potato or squash, too. | {
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"title": "Vegan roasted beetroot and shallot tart recipe",
"content": "An average of 3.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_roasted_beetroot__35939_16x9.jpg This simple vegan tart is topped with roasted beetroot and shallots and a quick cashew 'cream cheese'. Delicious served with salad. Each serving provides 349 kcal, 7.5g protein, 21g carbohydrates (of which 6g sugars), 25g fat (of which 7g saturates), 3g fibre and 0.45g salt. 4–5 medium beetroots, well-scrubbed and sliced into 0.5cm/¼in discs4 banana shallots, peeled, halved or quartered lengthways4 fresh thyme sprigs3 tbsp balsamic vinegar (don't use anything too fancy, a supermarket version will do)2 tbsp extra virgin olive oil320g/11½oz pack ready-rolled vegan puff pastry 40g/1½oz hazelnuts or walnuts, chopped (optional)handful fresh herbs, such as flatleaf parsley, or other flavourful salad leavessea salt and freshly ground black pepper 4–5 medium beetroots, well-scrubbed and sliced into 0.5cm/¼in discs 4 banana shallots, peeled, halved or quartered lengthways 4 fresh thyme sprigs 3 tbsp balsamic vinegar (don't use anything too fancy, a supermarket version will do) 2 tbsp extra virgin olive oil 320g/11½oz pack ready-rolled vegan puff pastry 40g/1½oz hazelnuts or walnuts, chopped (optional) handful fresh herbs, such as flatleaf parsley, or other flavourful salad leaves sea salt and freshly ground black pepper 115g/4oz cashew nuts, soaked in boiled water for 15 minutes120ml/4fl oz cashew milk or any plant-based milk½ tbsp nutritional yeast flakes1 tsp fresh lemon juicepinch white pepper1 tsp dried onion granules 115g/4oz cashew nuts, soaked in boiled water for 15 minutes 120ml/4fl oz cashew milk or any plant-based milk ½ tbsp nutritional yeast flakes 1 tsp fresh lemon juice pinch white pepper 1 tsp dried onion granules 1 tsp maple syrup or agave nectar1 tbsp extra virgin olive oil 1 tbsp plant-based milk 1 tsp maple syrup or agave nectar 1 tbsp extra virgin olive oil 1 tbsp plant-based milk Method Preheat the oven to 200C/180C Fan/Gas 6. Mix together the beetroot slices, shallots, thyme sprigs, balsamic vinegar and olive oil, season, then spread out on one of the baking trays. Bake for 30–35 minutes or until everything is tender.When the beetroot goes in the oven, unroll the pastry. Place it, still on its paper, onto a baking tray. (If you buy puff pastry that isn't ready rolled, you can always roll it into a large rectangle about 5mm thick, or make whatever shape you like.) Lightly score a rough border it, approximately 1.5cm/¾in from the edge, and prick the middle with a fork.When the beetroot has had about half its cooking time, place the pastry in the oven for 8–10 minutes. The border should puff up nicely and the pastry should be crisp and golden all over.To make the vegan ‘cream cheese’, drain the soaked cashew nuts and combine with the rest of the ingredients and a pinch of salt in a blender. Blend until silky smooth, stirring from time-to-time. You want the mixture to be as smooth as possible, so add an extra splash of milk if needed. Once the pastry and beetroot are cooked, use a palette knife to spread half of the cashew ‘cheese’ over the pastry, avoiding the borders. Neatly layer the beetroot and shallots on top. Dollop teaspoons of the remaining cashew ‘cheese’ on top of the beetroot, then sprinkle over the nuts (if using).Mix together the ingredients to make the pastry glaze and brush along the borders of the tart. Return to the oven for another 10 minutes until golden. Scatter over any fresh herbs, rocket or baby salad leaves to add a bit of colour. Serve with additional salad leaves on the side. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix together the beetroot slices, shallots, thyme sprigs, balsamic vinegar and olive oil, season, then spread out on one of the baking trays. Bake for 30–35 minutes or until everything is tender. Mix together the beetroot slices, shallots, thyme sprigs, balsamic vinegar and olive oil, season, then spread out on one of the baking trays. Bake for 30–35 minutes or until everything is tender. When the beetroot goes in the oven, unroll the pastry. Place it, still on its paper, onto a baking tray. (If you buy puff pastry that isn't ready rolled, you can always roll it into a large rectangle about 5mm thick, or make whatever shape you like.) Lightly score a rough border it, approximately 1.5cm/¾in from the edge, and prick the middle with a fork. When the beetroot goes in the oven, unroll the pastry. Place it, still on its paper, onto a baking tray. (If you buy puff pastry that isn't ready rolled, you can always roll it into a large rectangle about 5mm thick, or make whatever shape you like.) Lightly score a rough border it, approximately 1.5cm/¾in from the edge, and prick the middle with a fork. When the beetroot has had about half its cooking time, place the pastry in the oven for 8–10 minutes. The border should puff up nicely and the pastry should be crisp and golden all over. When the beetroot has had about half its cooking time, place the pastry in the oven for 8–10 minutes. The border should puff up nicely and the pastry should be crisp and golden all over. To make the vegan ‘cream cheese’, drain the soaked cashew nuts and combine with the rest of the ingredients and a pinch of salt in a blender. Blend until silky smooth, stirring from time-to-time. You want the mixture to be as smooth as possible, so add an extra splash of milk if needed. To make the vegan ‘cream cheese’, drain the soaked cashew nuts and combine with the rest of the ingredients and a pinch of salt in a blender. Blend until silky smooth, stirring from time-to-time. You want the mixture to be as smooth as possible, so add an extra splash of milk if needed. Once the pastry and beetroot are cooked, use a palette knife to spread half of the cashew ‘cheese’ over the pastry, avoiding the borders. Neatly layer the beetroot and shallots on top. Dollop teaspoons of the remaining cashew ‘cheese’ on top of the beetroot, then sprinkle over the nuts (if using). Once the pastry and beetroot are cooked, use a palette knife to spread half of the cashew ‘cheese’ over the pastry, avoiding the borders. Neatly layer the beetroot and shallots on top. Dollop teaspoons of the remaining cashew ‘cheese’ on top of the beetroot, then sprinkle over the nuts (if using). Mix together the ingredients to make the pastry glaze and brush along the borders of the tart. Return to the oven for another 10 minutes until golden. Mix together the ingredients to make the pastry glaze and brush along the borders of the tart. Return to the oven for another 10 minutes until golden. Scatter over any fresh herbs, rocket or baby salad leaves to add a bit of colour. Serve with additional salad leaves on the side. Scatter over any fresh herbs, rocket or baby salad leaves to add a bit of colour. Serve with additional salad leaves on the side. Recipe tips Use any spare vegan cream \"cheese\" as a quick pasta sauce with herbs and fried mushrooms. Feel free to substitute other root veg for the beetroot - this recipe works well with parsnips, swede, sweet potato or squash, too."
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} | c685afa1a73eb2225ef81cc695b87e891f9aff8c54219cc94f9aaa1b12d396bc | Vegan Wellington recipe
Heat two tablespoons of the oil in a large non-stick frying pan and cook the sweet potato over a medium heat for five minutes, or until beginning to soften and brown, stirring regularly. Add the onion and leek and fry for 10 minutes more, or until softened. Stir in the garlic, spinach, cranberries, pecans, chestnuts and orange zest. Season well with salt and pepper and cook for five minutes more, stirring regularly until the filling mixture is well softened. Spread onto a large tray and leave to cool.Heat one tablespoon more oil in the pan. Add three of the mushrooms (stalks removed) to the pan, smooth-side down. Cook for two minutes, then turn and cook for further two minutes on the other side. Drain, stalk-side down, on kitchen paper. Roughly chop the remaining mushrooms and add to the same frying pan with the rest of the oil and fry for 2-3 minutes, or until lightly browned. Stir into the filling mixture, adjust the seasoning with salt and freshly ground black pepper to taste, and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Unroll the puff pastry on its lining paper onto a thin board or tray. Spoon half of the sweet potato mixture down the centre of the pastry, from one short end to the other, leaving a 2cm/¾in border at each end. Arrange the whole mushrooms, stalk-side up, in a row on top of the sweet potato mixture. Spoon the remaining filling mixture over and around the mushrooms, pressing gently with clean hands until completely covered. Brush the pastry around the filling lightly with soya milk. Bring the two short sides of the pastry up and fold over the filling. Do the same with the long sides to create a long, oblong parcel. Patch any tears with pastry so that there are no holes. If your pastry is smaller than 375g/13oz, you may not have room for all the filling, so don’t worry about using it all. Place the lined baking tray on top of the Wellington and carefully flip the parcel and board over so that the pastry joins are underneath. Remove the top board and lightly score the pastry with the tip of a knife. Brush with more soy milk and sprinkle with poppy seeds, if using. Bake the Wellington for about 45 minutes (longer if it has been chilled), or until the pastry is golden-brown and crisp, and the filling is hot throughout. Serve with vegetable gravy. Heat two tablespoons of the oil in a large non-stick frying pan and cook the sweet potato over a medium heat for five minutes, or until beginning to soften and brown, stirring regularly. Heat two tablespoons of the oil in a large non-stick frying pan and cook the sweet potato over a medium heat for five minutes, or until beginning to soften and brown, stirring regularly. Add the onion and leek and fry for 10 minutes more, or until softened. Stir in the garlic, spinach, cranberries, pecans, chestnuts and orange zest. Season well with salt and pepper and cook for five minutes more, stirring regularly until the filling mixture is well softened. Spread onto a large tray and leave to cool. Add the onion and leek and fry for 10 minutes more, or until softened. Stir in the garlic, spinach, cranberries, pecans, chestnuts and orange zest. Season well with salt and pepper and cook for five minutes more, stirring regularly until the filling mixture is well softened. Spread onto a large tray and leave to cool. Heat one tablespoon more oil in the pan. Add three of the mushrooms (stalks removed) to the pan, smooth-side down. Cook for two minutes, then turn and cook for further two minutes on the other side. Drain, stalk-side down, on kitchen paper. Heat one tablespoon more oil in the pan. Add three of the mushrooms (stalks removed) to the pan, smooth-side down. Cook for two minutes, then turn and cook for further two minutes on the other side. Drain, stalk-side down, on kitchen paper. Roughly chop the remaining mushrooms and add to the same frying pan with the rest of the oil and fry for 2-3 minutes, or until lightly browned. Stir into the filling mixture, adjust the seasoning with salt and freshly ground black pepper to taste, and leave to cool. Roughly chop the remaining mushrooms and add to the same frying pan with the rest of the oil and fry for 2-3 minutes, or until lightly browned. Stir into the filling mixture, adjust the seasoning with salt and freshly ground black pepper to taste, and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Unroll the puff pastry on its lining paper onto a thin board or tray. Spoon half of the sweet potato mixture down the centre of the pastry, from one short end to the other, leaving a 2cm/¾in border at each end. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Unroll the puff pastry on its lining paper onto a thin board or tray. Spoon half of the sweet potato mixture down the centre of the pastry, from one short end to the other, leaving a 2cm/¾in border at each end. Arrange the whole mushrooms, stalk-side up, in a row on top of the sweet potato mixture. Spoon the remaining filling mixture over and around the mushrooms, pressing gently with clean hands until completely covered. Arrange the whole mushrooms, stalk-side up, in a row on top of the sweet potato mixture. Spoon the remaining filling mixture over and around the mushrooms, pressing gently with clean hands until completely covered. Brush the pastry around the filling lightly with soya milk. Bring the two short sides of the pastry up and fold over the filling. Do the same with the long sides to create a long, oblong parcel. Patch any tears with pastry so that there are no holes. If your pastry is smaller than 375g/13oz, you may not have room for all the filling, so don’t worry about using it all. Brush the pastry around the filling lightly with soya milk. Bring the two short sides of the pastry up and fold over the filling. Do the same with the long sides to create a long, oblong parcel. Patch any tears with pastry so that there are no holes. If your pastry is smaller than 375g/13oz, you may not have room for all the filling, so don’t worry about using it all. Place the lined baking tray on top of the Wellington and carefully flip the parcel and board over so that the pastry joins are underneath. Remove the top board and lightly score the pastry with the tip of a knife. Brush with more soy milk and sprinkle with poppy seeds, if using. Place the lined baking tray on top of the Wellington and carefully flip the parcel and board over so that the pastry joins are underneath. Remove the top board and lightly score the pastry with the tip of a knife. Brush with more soy milk and sprinkle with poppy seeds, if using. Bake the Wellington for about 45 minutes (longer if it has been chilled), or until the pastry is golden-brown and crisp, and the filling is hot throughout. Serve with vegetable gravy. Bake the Wellington for about 45 minutes (longer if it has been chilled), or until the pastry is golden-brown and crisp, and the filling is hot throughout. Serve with vegetable gravy. | {
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"title": "Vegan Wellington recipe",
"content": "Heat two tablespoons of the oil in a large non-stick frying pan and cook the sweet potato over a medium heat for five minutes, or until beginning to soften and brown, stirring regularly. Add the onion and leek and fry for 10 minutes more, or until softened. Stir in the garlic, spinach, cranberries, pecans, chestnuts and orange zest. Season well with salt and pepper and cook for five minutes more, stirring regularly until the filling mixture is well softened. Spread onto a large tray and leave to cool.Heat one tablespoon more oil in the pan. Add three of the mushrooms (stalks removed) to the pan, smooth-side down. Cook for two minutes, then turn and cook for further two minutes on the other side. Drain, stalk-side down, on kitchen paper. Roughly chop the remaining mushrooms and add to the same frying pan with the rest of the oil and fry for 2-3 minutes, or until lightly browned. Stir into the filling mixture, adjust the seasoning with salt and freshly ground black pepper to taste, and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Unroll the puff pastry on its lining paper onto a thin board or tray. Spoon half of the sweet potato mixture down the centre of the pastry, from one short end to the other, leaving a 2cm/¾in border at each end. Arrange the whole mushrooms, stalk-side up, in a row on top of the sweet potato mixture. Spoon the remaining filling mixture over and around the mushrooms, pressing gently with clean hands until completely covered. Brush the pastry around the filling lightly with soya milk. Bring the two short sides of the pastry up and fold over the filling. Do the same with the long sides to create a long, oblong parcel. Patch any tears with pastry so that there are no holes. If your pastry is smaller than 375g/13oz, you may not have room for all the filling, so don’t worry about using it all. Place the lined baking tray on top of the Wellington and carefully flip the parcel and board over so that the pastry joins are underneath. Remove the top board and lightly score the pastry with the tip of a knife. Brush with more soy milk and sprinkle with poppy seeds, if using. Bake the Wellington for about 45 minutes (longer if it has been chilled), or until the pastry is golden-brown and crisp, and the filling is hot throughout. Serve with vegetable gravy. Heat two tablespoons of the oil in a large non-stick frying pan and cook the sweet potato over a medium heat for five minutes, or until beginning to soften and brown, stirring regularly. Heat two tablespoons of the oil in a large non-stick frying pan and cook the sweet potato over a medium heat for five minutes, or until beginning to soften and brown, stirring regularly. Add the onion and leek and fry for 10 minutes more, or until softened. Stir in the garlic, spinach, cranberries, pecans, chestnuts and orange zest. Season well with salt and pepper and cook for five minutes more, stirring regularly until the filling mixture is well softened. Spread onto a large tray and leave to cool. Add the onion and leek and fry for 10 minutes more, or until softened. Stir in the garlic, spinach, cranberries, pecans, chestnuts and orange zest. Season well with salt and pepper and cook for five minutes more, stirring regularly until the filling mixture is well softened. Spread onto a large tray and leave to cool. Heat one tablespoon more oil in the pan. Add three of the mushrooms (stalks removed) to the pan, smooth-side down. Cook for two minutes, then turn and cook for further two minutes on the other side. Drain, stalk-side down, on kitchen paper. Heat one tablespoon more oil in the pan. Add three of the mushrooms (stalks removed) to the pan, smooth-side down. Cook for two minutes, then turn and cook for further two minutes on the other side. Drain, stalk-side down, on kitchen paper. Roughly chop the remaining mushrooms and add to the same frying pan with the rest of the oil and fry for 2-3 minutes, or until lightly browned. Stir into the filling mixture, adjust the seasoning with salt and freshly ground black pepper to taste, and leave to cool. Roughly chop the remaining mushrooms and add to the same frying pan with the rest of the oil and fry for 2-3 minutes, or until lightly browned. Stir into the filling mixture, adjust the seasoning with salt and freshly ground black pepper to taste, and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Unroll the puff pastry on its lining paper onto a thin board or tray. Spoon half of the sweet potato mixture down the centre of the pastry, from one short end to the other, leaving a 2cm/¾in border at each end. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Unroll the puff pastry on its lining paper onto a thin board or tray. Spoon half of the sweet potato mixture down the centre of the pastry, from one short end to the other, leaving a 2cm/¾in border at each end. Arrange the whole mushrooms, stalk-side up, in a row on top of the sweet potato mixture. Spoon the remaining filling mixture over and around the mushrooms, pressing gently with clean hands until completely covered. Arrange the whole mushrooms, stalk-side up, in a row on top of the sweet potato mixture. Spoon the remaining filling mixture over and around the mushrooms, pressing gently with clean hands until completely covered. Brush the pastry around the filling lightly with soya milk. Bring the two short sides of the pastry up and fold over the filling. Do the same with the long sides to create a long, oblong parcel. Patch any tears with pastry so that there are no holes. If your pastry is smaller than 375g/13oz, you may not have room for all the filling, so don’t worry about using it all. Brush the pastry around the filling lightly with soya milk. Bring the two short sides of the pastry up and fold over the filling. Do the same with the long sides to create a long, oblong parcel. Patch any tears with pastry so that there are no holes. If your pastry is smaller than 375g/13oz, you may not have room for all the filling, so don’t worry about using it all. Place the lined baking tray on top of the Wellington and carefully flip the parcel and board over so that the pastry joins are underneath. Remove the top board and lightly score the pastry with the tip of a knife. Brush with more soy milk and sprinkle with poppy seeds, if using. Place the lined baking tray on top of the Wellington and carefully flip the parcel and board over so that the pastry joins are underneath. Remove the top board and lightly score the pastry with the tip of a knife. Brush with more soy milk and sprinkle with poppy seeds, if using. Bake the Wellington for about 45 minutes (longer if it has been chilled), or until the pastry is golden-brown and crisp, and the filling is hot throughout. Serve with vegetable gravy. Bake the Wellington for about 45 minutes (longer if it has been chilled), or until the pastry is golden-brown and crisp, and the filling is hot throughout. Serve with vegetable gravy."
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} | 2f2280b866f3d51ca1977e143ec102803ed65b677f87ce02ec9563b36317e6b3 | Vegan moussaka recipe
Preheat the oven to 220C/200C Fan/Gas 7. Use a tablespoon of the oil to generously grease a large baking tray. Place the sliced aubergine and courgette in a single layer on the tray and brush with a tablespoon more oil. Season with ground black pepper. Roast in the oven for 10–12 minutes, or until softened and lightly browned. Fill a medium saucepan two-thirds full with water and bring to the boil. Add the sweet potato slices and return to the boil. Cook for 3–4 minutes, or until just tender. Drain in a colander and set aside.Heat the remaining 2 tablespoons of olive oil in a large, non-stick saucepan and fry the onion and mushroom over a high heat for 3–4 minutes, or until softened and beginning to brown, stirring. Add the garlic and cook for a few seconds more.Stir in the red lentils, tomatoes, tomato purée, mint, cinnamon and crumbled stock cube. Refill the tomato tin with water (around 400ml/14fl oz) and pour into the pan. Stir well, bring to a simmer and cook for 12–15 minutes, or until the lentils are tender and the sauce is thick, stirring regularly. While the vegetables are simmering, make the white sauce. Put the flour, almond milk, yeast, bay leaf and nutmeg in a medium saucepan and season well with salt and pepper. Bring to a simmer, whisking constantly with a metal whisk over a moderate heat for 4–5 minutes, or until smooth and thickened. (Use a silicone-covered whisk if using a non-stick saucepan.) Add the vegan ‘mozzarella’ and cook for 1–2 minutes more, stirring. Adjust the seasoning to taste.Arrange the sliced potatoes over the base of a well-oiled 1.25 litre/2 pint baking dish (a lasagne dish is ideal). Spread with half of the lentil mixture. Top with the aubergine and courgette slices, then add the rest of the lentil mixture, spreading to the sides of the dish.Remove the bay leaf from the white sauce and pour the sauce over the lentils and veg. Bake for 20–25 minutes, or until the topping is lightly browned and bubbling. Stand for 5–10 minutes before cutting to allow the filling to settle. Serve. Preheat the oven to 220C/200C Fan/Gas 7. Use a tablespoon of the oil to generously grease a large baking tray. Place the sliced aubergine and courgette in a single layer on the tray and brush with a tablespoon more oil. Season with ground black pepper. Roast in the oven for 10–12 minutes, or until softened and lightly browned. Preheat the oven to 220C/200C Fan/Gas 7. Use a tablespoon of the oil to generously grease a large baking tray. Place the sliced aubergine and courgette in a single layer on the tray and brush with a tablespoon more oil. Season with ground black pepper. Roast in the oven for 10–12 minutes, or until softened and lightly browned. Fill a medium saucepan two-thirds full with water and bring to the boil. Add the sweet potato slices and return to the boil. Cook for 3–4 minutes, or until just tender. Drain in a colander and set aside. Fill a medium saucepan two-thirds full with water and bring to the boil. Add the sweet potato slices and return to the boil. Cook for 3–4 minutes, or until just tender. Drain in a colander and set aside. Heat the remaining 2 tablespoons of olive oil in a large, non-stick saucepan and fry the onion and mushroom over a high heat for 3–4 minutes, or until softened and beginning to brown, stirring. Add the garlic and cook for a few seconds more. Heat the remaining 2 tablespoons of olive oil in a large, non-stick saucepan and fry the onion and mushroom over a high heat for 3–4 minutes, or until softened and beginning to brown, stirring. Add the garlic and cook for a few seconds more. Stir in the red lentils, tomatoes, tomato purée, mint, cinnamon and crumbled stock cube. Refill the tomato tin with water (around 400ml/14fl oz) and pour into the pan. Stir well, bring to a simmer and cook for 12–15 minutes, or until the lentils are tender and the sauce is thick, stirring regularly. Stir in the red lentils, tomatoes, tomato purée, mint, cinnamon and crumbled stock cube. Refill the tomato tin with water (around 400ml/14fl oz) and pour into the pan. Stir well, bring to a simmer and cook for 12–15 minutes, or until the lentils are tender and the sauce is thick, stirring regularly. While the vegetables are simmering, make the white sauce. Put the flour, almond milk, yeast, bay leaf and nutmeg in a medium saucepan and season well with salt and pepper. While the vegetables are simmering, make the white sauce. Put the flour, almond milk, yeast, bay leaf and nutmeg in a medium saucepan and season well with salt and pepper. Bring to a simmer, whisking constantly with a metal whisk over a moderate heat for 4–5 minutes, or until smooth and thickened. (Use a silicone-covered whisk if using a non-stick saucepan.) Add the vegan ‘mozzarella’ and cook for 1–2 minutes more, stirring. Adjust the seasoning to taste. Bring to a simmer, whisking constantly with a metal whisk over a moderate heat for 4–5 minutes, or until smooth and thickened. (Use a silicone-covered whisk if using a non-stick saucepan.) Add the vegan ‘mozzarella’ and cook for 1–2 minutes more, stirring. Adjust the seasoning to taste. Arrange the sliced potatoes over the base of a well-oiled 1.25 litre/2 pint baking dish (a lasagne dish is ideal). Spread with half of the lentil mixture. Top with the aubergine and courgette slices, then add the rest of the lentil mixture, spreading to the sides of the dish. Arrange the sliced potatoes over the base of a well-oiled 1.25 litre/2 pint baking dish (a lasagne dish is ideal). Spread with half of the lentil mixture. Top with the aubergine and courgette slices, then add the rest of the lentil mixture, spreading to the sides of the dish. Remove the bay leaf from the white sauce and pour the sauce over the lentils and veg. Remove the bay leaf from the white sauce and pour the sauce over the lentils and veg. Bake for 20–25 minutes, or until the topping is lightly browned and bubbling. Stand for 5–10 minutes before cutting to allow the filling to settle. Serve. Bake for 20–25 minutes, or until the topping is lightly browned and bubbling. Stand for 5–10 minutes before cutting to allow the filling to settle. Serve. | {
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"title": "Vegan moussaka recipe",
"content": "Preheat the oven to 220C/200C Fan/Gas 7. Use a tablespoon of the oil to generously grease a large baking tray. Place the sliced aubergine and courgette in a single layer on the tray and brush with a tablespoon more oil. Season with ground black pepper. Roast in the oven for 10–12 minutes, or until softened and lightly browned. Fill a medium saucepan two-thirds full with water and bring to the boil. Add the sweet potato slices and return to the boil. Cook for 3–4 minutes, or until just tender. Drain in a colander and set aside.Heat the remaining 2 tablespoons of olive oil in a large, non-stick saucepan and fry the onion and mushroom over a high heat for 3–4 minutes, or until softened and beginning to brown, stirring. Add the garlic and cook for a few seconds more.Stir in the red lentils, tomatoes, tomato purée, mint, cinnamon and crumbled stock cube. Refill the tomato tin with water (around 400ml/14fl oz) and pour into the pan. Stir well, bring to a simmer and cook for 12–15 minutes, or until the lentils are tender and the sauce is thick, stirring regularly. While the vegetables are simmering, make the white sauce. Put the flour, almond milk, yeast, bay leaf and nutmeg in a medium saucepan and season well with salt and pepper. Bring to a simmer, whisking constantly with a metal whisk over a moderate heat for 4–5 minutes, or until smooth and thickened. (Use a silicone-covered whisk if using a non-stick saucepan.) Add the vegan ‘mozzarella’ and cook for 1–2 minutes more, stirring. Adjust the seasoning to taste.Arrange the sliced potatoes over the base of a well-oiled 1.25 litre/2 pint baking dish (a lasagne dish is ideal). Spread with half of the lentil mixture. Top with the aubergine and courgette slices, then add the rest of the lentil mixture, spreading to the sides of the dish.Remove the bay leaf from the white sauce and pour the sauce over the lentils and veg. Bake for 20–25 minutes, or until the topping is lightly browned and bubbling. Stand for 5–10 minutes before cutting to allow the filling to settle. Serve. Preheat the oven to 220C/200C Fan/Gas 7. Use a tablespoon of the oil to generously grease a large baking tray. Place the sliced aubergine and courgette in a single layer on the tray and brush with a tablespoon more oil. Season with ground black pepper. Roast in the oven for 10–12 minutes, or until softened and lightly browned. Preheat the oven to 220C/200C Fan/Gas 7. Use a tablespoon of the oil to generously grease a large baking tray. Place the sliced aubergine and courgette in a single layer on the tray and brush with a tablespoon more oil. Season with ground black pepper. Roast in the oven for 10–12 minutes, or until softened and lightly browned. Fill a medium saucepan two-thirds full with water and bring to the boil. Add the sweet potato slices and return to the boil. Cook for 3–4 minutes, or until just tender. Drain in a colander and set aside. Fill a medium saucepan two-thirds full with water and bring to the boil. Add the sweet potato slices and return to the boil. Cook for 3–4 minutes, or until just tender. Drain in a colander and set aside. Heat the remaining 2 tablespoons of olive oil in a large, non-stick saucepan and fry the onion and mushroom over a high heat for 3–4 minutes, or until softened and beginning to brown, stirring. Add the garlic and cook for a few seconds more. Heat the remaining 2 tablespoons of olive oil in a large, non-stick saucepan and fry the onion and mushroom over a high heat for 3–4 minutes, or until softened and beginning to brown, stirring. Add the garlic and cook for a few seconds more. Stir in the red lentils, tomatoes, tomato purée, mint, cinnamon and crumbled stock cube. Refill the tomato tin with water (around 400ml/14fl oz) and pour into the pan. Stir well, bring to a simmer and cook for 12–15 minutes, or until the lentils are tender and the sauce is thick, stirring regularly. Stir in the red lentils, tomatoes, tomato purée, mint, cinnamon and crumbled stock cube. Refill the tomato tin with water (around 400ml/14fl oz) and pour into the pan. Stir well, bring to a simmer and cook for 12–15 minutes, or until the lentils are tender and the sauce is thick, stirring regularly. While the vegetables are simmering, make the white sauce. Put the flour, almond milk, yeast, bay leaf and nutmeg in a medium saucepan and season well with salt and pepper. While the vegetables are simmering, make the white sauce. Put the flour, almond milk, yeast, bay leaf and nutmeg in a medium saucepan and season well with salt and pepper. Bring to a simmer, whisking constantly with a metal whisk over a moderate heat for 4–5 minutes, or until smooth and thickened. (Use a silicone-covered whisk if using a non-stick saucepan.) Add the vegan ‘mozzarella’ and cook for 1–2 minutes more, stirring. Adjust the seasoning to taste. Bring to a simmer, whisking constantly with a metal whisk over a moderate heat for 4–5 minutes, or until smooth and thickened. (Use a silicone-covered whisk if using a non-stick saucepan.) Add the vegan ‘mozzarella’ and cook for 1–2 minutes more, stirring. Adjust the seasoning to taste. Arrange the sliced potatoes over the base of a well-oiled 1.25 litre/2 pint baking dish (a lasagne dish is ideal). Spread with half of the lentil mixture. Top with the aubergine and courgette slices, then add the rest of the lentil mixture, spreading to the sides of the dish. Arrange the sliced potatoes over the base of a well-oiled 1.25 litre/2 pint baking dish (a lasagne dish is ideal). Spread with half of the lentil mixture. Top with the aubergine and courgette slices, then add the rest of the lentil mixture, spreading to the sides of the dish. Remove the bay leaf from the white sauce and pour the sauce over the lentils and veg. Remove the bay leaf from the white sauce and pour the sauce over the lentils and veg. Bake for 20–25 minutes, or until the topping is lightly browned and bubbling. Stand for 5–10 minutes before cutting to allow the filling to settle. Serve. Bake for 20–25 minutes, or until the topping is lightly browned and bubbling. Stand for 5–10 minutes before cutting to allow the filling to settle. Serve."
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} | 03203ed9cbac07a0632411a00e82c5d83d2d4042f366e1ab804099eec73d4c34 | Creamy red pepper and cashew pasta recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pepper_cashew_pasta_47575_16x9.jpg Cashew nuts and soya cream make this vegan red pepper pasta so comforting and creamy. Each serving provides 580 kcal, 21g protein, 68g carbohydrate (of which 12g sugars), 23g fat (of which 3.9g saturates), 8.6g fibre and 1.2g salt. 100g/3½oz cashew nuts, soaked in water covered in the fridge for at least 4 hours200g/7oz mushrooms, sliced300g/10½oz whole baby plum tomatoes 1-2 tbsp olive oil, plus extra for drizzling2 tsp mixed Italian herbs 180g/6oz roasted red pepper from a jar, drained 100g/3½oz sundried tomatoes in oil, drained3 large garlic cloves (or 4 small) 200ml/7fl oz just-boiled water100ml/3½fl oz soya cream 1 tbsp nutritional yeast 280g/10oz spaghetti or pasta of your choicesalt and freshly ground black pepper. fresh parsley, chopped, to garnish (optional) 100g/3½oz cashew nuts, soaked in water covered in the fridge for at least 4 hours 200g/7oz mushrooms, sliced 300g/10½oz whole baby plum tomatoes 1-2 tbsp olive oil, plus extra for drizzling 2 tsp mixed Italian herbs 180g/6oz roasted red pepper from a jar, drained 100g/3½oz sundried tomatoes in oil, drained 3 large garlic cloves (or 4 small) 200ml/7fl oz just-boiled water 100ml/3½fl oz soya cream 1 tbsp nutritional yeast 280g/10oz spaghetti or pasta of your choice salt and freshly ground black pepper. fresh parsley, chopped, to garnish (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Put the mushrooms and baby plum tomatoes on a baking tray. Drizzle over the olive oil, and season with 1 teaspoon mixed Italian herbs, salt and freshly ground black pepper. Roast for 20 minutes. To make the pasta sauce, drain the cashew nuts, then put the cashews, red pepper, sundried tomatoes, garlic cloves, remaining mixed Italian herbs, the hot water, soya cream, nutritional yeast and a sprinkle of salt in a blender. Blend until smooth – it’s important to use a blender rather than a food processor for a smoother, creamier sauce. Meanwhile, cook the spaghetti in a large pan of boiling salted water, following the instructions on the packet. Warm the sauce up by putting it in a large non-stick pan over a low heat for a minute or two. Once the spaghetti is cooked, drain, reserving a little of the cooking liquid, and combine the pasta with the sauce and a little of the pasta cooking water to loosen. Stir through the roasted tomatoes and mushrooms. Serve topped with some fresh parsley and good drizzle of olive oil. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the mushrooms and baby plum tomatoes on a baking tray. Drizzle over the olive oil, and season with 1 teaspoon mixed Italian herbs, salt and freshly ground black pepper. Roast for 20 minutes. Put the mushrooms and baby plum tomatoes on a baking tray. Drizzle over the olive oil, and season with 1 teaspoon mixed Italian herbs, salt and freshly ground black pepper. Roast for 20 minutes. To make the pasta sauce, drain the cashew nuts, then put the cashews, red pepper, sundried tomatoes, garlic cloves, remaining mixed Italian herbs, the hot water, soya cream, nutritional yeast and a sprinkle of salt in a blender. Blend until smooth – it’s important to use a blender rather than a food processor for a smoother, creamier sauce. To make the pasta sauce, drain the cashew nuts, then put the cashews, red pepper, sundried tomatoes, garlic cloves, remaining mixed Italian herbs, the hot water, soya cream, nutritional yeast and a sprinkle of salt in a blender. Blend until smooth – it’s important to use a blender rather than a food processor for a smoother, creamier sauce. Meanwhile, cook the spaghetti in a large pan of boiling salted water, following the instructions on the packet. Meanwhile, cook the spaghetti in a large pan of boiling salted water, following the instructions on the packet. Warm the sauce up by putting it in a large non-stick pan over a low heat for a minute or two. Warm the sauce up by putting it in a large non-stick pan over a low heat for a minute or two. Once the spaghetti is cooked, drain, reserving a little of the cooking liquid, and combine the pasta with the sauce and a little of the pasta cooking water to loosen. Stir through the roasted tomatoes and mushrooms. Serve topped with some fresh parsley and good drizzle of olive oil. Once the spaghetti is cooked, drain, reserving a little of the cooking liquid, and combine the pasta with the sauce and a little of the pasta cooking water to loosen. Stir through the roasted tomatoes and mushrooms. Serve topped with some fresh parsley and good drizzle of olive oil. Recipe tips This recipe makes enough red pepper and cashew sauce to set aside or freeze to use another day. You could also cook more pasta to make larger portions or serve more people. | {
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"title": "Creamy red pepper and cashew pasta recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pepper_cashew_pasta_47575_16x9.jpg Cashew nuts and soya cream make this vegan red pepper pasta so comforting and creamy. Each serving provides 580 kcal, 21g protein, 68g carbohydrate (of which 12g sugars), 23g fat (of which 3.9g saturates), 8.6g fibre and 1.2g salt. 100g/3½oz cashew nuts, soaked in water covered in the fridge for at least 4 hours200g/7oz mushrooms, sliced300g/10½oz whole baby plum tomatoes 1-2 tbsp olive oil, plus extra for drizzling2 tsp mixed Italian herbs 180g/6oz roasted red pepper from a jar, drained 100g/3½oz sundried tomatoes in oil, drained3 large garlic cloves (or 4 small) 200ml/7fl oz just-boiled water100ml/3½fl oz soya cream 1 tbsp nutritional yeast 280g/10oz spaghetti or pasta of your choicesalt and freshly ground black pepper. fresh parsley, chopped, to garnish (optional) 100g/3½oz cashew nuts, soaked in water covered in the fridge for at least 4 hours 200g/7oz mushrooms, sliced 300g/10½oz whole baby plum tomatoes 1-2 tbsp olive oil, plus extra for drizzling 2 tsp mixed Italian herbs 180g/6oz roasted red pepper from a jar, drained 100g/3½oz sundried tomatoes in oil, drained 3 large garlic cloves (or 4 small) 200ml/7fl oz just-boiled water 100ml/3½fl oz soya cream 1 tbsp nutritional yeast 280g/10oz spaghetti or pasta of your choice salt and freshly ground black pepper. fresh parsley, chopped, to garnish (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Put the mushrooms and baby plum tomatoes on a baking tray. Drizzle over the olive oil, and season with 1 teaspoon mixed Italian herbs, salt and freshly ground black pepper. Roast for 20 minutes. To make the pasta sauce, drain the cashew nuts, then put the cashews, red pepper, sundried tomatoes, garlic cloves, remaining mixed Italian herbs, the hot water, soya cream, nutritional yeast and a sprinkle of salt in a blender. Blend until smooth – it’s important to use a blender rather than a food processor for a smoother, creamier sauce. Meanwhile, cook the spaghetti in a large pan of boiling salted water, following the instructions on the packet. Warm the sauce up by putting it in a large non-stick pan over a low heat for a minute or two. Once the spaghetti is cooked, drain, reserving a little of the cooking liquid, and combine the pasta with the sauce and a little of the pasta cooking water to loosen. Stir through the roasted tomatoes and mushrooms. Serve topped with some fresh parsley and good drizzle of olive oil. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the mushrooms and baby plum tomatoes on a baking tray. Drizzle over the olive oil, and season with 1 teaspoon mixed Italian herbs, salt and freshly ground black pepper. Roast for 20 minutes. Put the mushrooms and baby plum tomatoes on a baking tray. Drizzle over the olive oil, and season with 1 teaspoon mixed Italian herbs, salt and freshly ground black pepper. Roast for 20 minutes. To make the pasta sauce, drain the cashew nuts, then put the cashews, red pepper, sundried tomatoes, garlic cloves, remaining mixed Italian herbs, the hot water, soya cream, nutritional yeast and a sprinkle of salt in a blender. Blend until smooth – it’s important to use a blender rather than a food processor for a smoother, creamier sauce. To make the pasta sauce, drain the cashew nuts, then put the cashews, red pepper, sundried tomatoes, garlic cloves, remaining mixed Italian herbs, the hot water, soya cream, nutritional yeast and a sprinkle of salt in a blender. Blend until smooth – it’s important to use a blender rather than a food processor for a smoother, creamier sauce. Meanwhile, cook the spaghetti in a large pan of boiling salted water, following the instructions on the packet. Meanwhile, cook the spaghetti in a large pan of boiling salted water, following the instructions on the packet. Warm the sauce up by putting it in a large non-stick pan over a low heat for a minute or two. Warm the sauce up by putting it in a large non-stick pan over a low heat for a minute or two. Once the spaghetti is cooked, drain, reserving a little of the cooking liquid, and combine the pasta with the sauce and a little of the pasta cooking water to loosen. Stir through the roasted tomatoes and mushrooms. Serve topped with some fresh parsley and good drizzle of olive oil. Once the spaghetti is cooked, drain, reserving a little of the cooking liquid, and combine the pasta with the sauce and a little of the pasta cooking water to loosen. Stir through the roasted tomatoes and mushrooms. Serve topped with some fresh parsley and good drizzle of olive oil. Recipe tips This recipe makes enough red pepper and cashew sauce to set aside or freeze to use another day. You could also cook more pasta to make larger portions or serve more people."
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} | 771da6140cee220084e57304406ff2e8d294782279e422b194a4bedd274960f3 | Vegan 'chicken' gyros recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_chicken_gyros_84968_16x9.jpg This vegan gyros recipe features fluffy flatbreads loaded with mixed salad, plant-based tzatziki, succulent vegan 'chicken' pieces and a few paprika-spiced fries. This recipe is based on the vegan gyros served at What the Pitta restaurants. It has been adapted to make it easier to cook in a domestic kitchen. 2 tbsp vegetable oil1 small red onion, sliced2 garlic cloves, chopped200g/7oz soy-based chicken-style chunks pinch Cajun seasoningpinch sumacpinch oregano1 tbsp pomegranate molasses salt and pepper 2 tbsp vegetable oil 1 small red onion, sliced 2 garlic cloves, chopped 200g/7oz soy-based chicken-style chunks pinch Cajun seasoning pinch sumac pinch oregano 1 tbsp pomegranate molasses salt and pepper 1 tbsp vegetable oil1 small onion, finely chopped1 red chilli, finely chopped½ tsp garlic powder400g tin chopped tomatoes1 tsp vinegar (such as cider vinegar or white wine vinegar)½ tsp dried mintpinch sugar (optional) 1 tbsp vegetable oil 1 small onion, finely chopped 1 red chilli, finely chopped ½ tsp garlic powder 400g tin chopped tomatoes 1 tsp vinegar (such as cider vinegar or white wine vinegar) ½ tsp dried mint pinch sugar (optional) 400g tin chickpeas, drained2 tbsp tahini4 tbsp extra virgin olive oil1 small lemon, juice onlyheaped ½ tsp ground cuminpinch garlic powderpinch black pepper 400g tin chickpeas, drained 2 tbsp tahini 4 tbsp extra virgin olive oil 1 small lemon, juice only heaped ½ tsp ground cumin pinch garlic powder pinch black pepper 150g/5½oz plain soya yoghurt¼ cucumber, deseeded and gratedsqueeze lemon juicepinch ground cumin (optional) 150g/5½oz plain soya yoghurt ¼ cucumber, deseeded and grated squeeze lemon juice pinch ground cumin (optional) ¼ iceberg lettuce, shredded 2 vine tomatoes, roughly sliced ½ red onion, finely chopped¼ cucumber, sliced 8 tbsp pickled cabbage4 round Greek-style flatbreads, warmed250g/9oz French fries, cooked according to packet instructionspinch paprika ¼ iceberg lettuce, shredded 2 vine tomatoes, roughly sliced ½ red onion, finely chopped ¼ cucumber, sliced 8 tbsp pickled cabbage 4 round Greek-style flatbreads, warmed 250g/9oz French fries, cooked according to packet instructions pinch paprika Method First, make the chilli sauce. Heat the oil in a small sauté pan and, once hot, add the onion and chilli and fry for a few minutes to soften. Add the garlic powder and cook for another minute before stirring in the chopped tomatoes. Add the vinegar, dried mint and a pinch of salt. Reduce to a simmer and cook gently for around 8–10 minutes, until thickened. Check the seasoning, stirring through a pinch of sugar if needed. Set aside.To make the hummus, put all the ingredients into a small food processor or blender and whizz until smooth, adding an extra drizzle of oil to loosen if needed. Set aside.To make the tzatziki, put the yoghurt in a bowl and stir through the grated cucumber, lemon juice, a little salt and the cumin, if using. Set aside.To prepare the vegan ‘chicken’, heat the oil in a large non-stick frying pan. Once hot, add the onion and garlic and fry for 2–3 minutes to soften. Add the vegan ‘chicken’ pieces, along with the seasoning, sumac and oregano. Cook for a few minutes, stirring frequently over a medium-high heat. Add the pomegranate molasses and allow to coat and glaze the ‘chicken’ pieces. Season with salt and pepper.To assemble, spread the hummus down the centre of each flatbread and top with shredded lettuce, tomatoes, red onion, cucumber and pickled cabbage. Toss the cooked fries with the paprika and divide between the gyros. Arrange the vegan ‘chicken’ pieces on top and finish by spooning over some chilli sauce and tzatziki. Roll up and serve immediately. First, make the chilli sauce. Heat the oil in a small sauté pan and, once hot, add the onion and chilli and fry for a few minutes to soften. Add the garlic powder and cook for another minute before stirring in the chopped tomatoes. Add the vinegar, dried mint and a pinch of salt. Reduce to a simmer and cook gently for around 8–10 minutes, until thickened. Check the seasoning, stirring through a pinch of sugar if needed. Set aside. First, make the chilli sauce. Heat the oil in a small sauté pan and, once hot, add the onion and chilli and fry for a few minutes to soften. Add the garlic powder and cook for another minute before stirring in the chopped tomatoes. Add the vinegar, dried mint and a pinch of salt. Reduce to a simmer and cook gently for around 8–10 minutes, until thickened. Check the seasoning, stirring through a pinch of sugar if needed. Set aside. To make the hummus, put all the ingredients into a small food processor or blender and whizz until smooth, adding an extra drizzle of oil to loosen if needed. Set aside. To make the hummus, put all the ingredients into a small food processor or blender and whizz until smooth, adding an extra drizzle of oil to loosen if needed. Set aside. To make the tzatziki, put the yoghurt in a bowl and stir through the grated cucumber, lemon juice, a little salt and the cumin, if using. Set aside. To make the tzatziki, put the yoghurt in a bowl and stir through the grated cucumber, lemon juice, a little salt and the cumin, if using. Set aside. To prepare the vegan ‘chicken’, heat the oil in a large non-stick frying pan. Once hot, add the onion and garlic and fry for 2–3 minutes to soften. Add the vegan ‘chicken’ pieces, along with the seasoning, sumac and oregano. Cook for a few minutes, stirring frequently over a medium-high heat. Add the pomegranate molasses and allow to coat and glaze the ‘chicken’ pieces. Season with salt and pepper. To prepare the vegan ‘chicken’, heat the oil in a large non-stick frying pan. Once hot, add the onion and garlic and fry for 2–3 minutes to soften. Add the vegan ‘chicken’ pieces, along with the seasoning, sumac and oregano. Cook for a few minutes, stirring frequently over a medium-high heat. Add the pomegranate molasses and allow to coat and glaze the ‘chicken’ pieces. Season with salt and pepper. To assemble, spread the hummus down the centre of each flatbread and top with shredded lettuce, tomatoes, red onion, cucumber and pickled cabbage. Toss the cooked fries with the paprika and divide between the gyros. Arrange the vegan ‘chicken’ pieces on top and finish by spooning over some chilli sauce and tzatziki. Roll up and serve immediately. To assemble, spread the hummus down the centre of each flatbread and top with shredded lettuce, tomatoes, red onion, cucumber and pickled cabbage. Toss the cooked fries with the paprika and divide between the gyros. Arrange the vegan ‘chicken’ pieces on top and finish by spooning over some chilli sauce and tzatziki. Roll up and serve immediately. | {
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"title": "Vegan 'chicken' gyros 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/vegan_chicken_gyros_84968_16x9.jpg This vegan gyros recipe features fluffy flatbreads loaded with mixed salad, plant-based tzatziki, succulent vegan 'chicken' pieces and a few paprika-spiced fries. This recipe is based on the vegan gyros served at What the Pitta restaurants. It has been adapted to make it easier to cook in a domestic kitchen. 2 tbsp vegetable oil1 small red onion, sliced2 garlic cloves, chopped200g/7oz soy-based chicken-style chunks pinch Cajun seasoningpinch sumacpinch oregano1 tbsp pomegranate molasses salt and pepper 2 tbsp vegetable oil 1 small red onion, sliced 2 garlic cloves, chopped 200g/7oz soy-based chicken-style chunks pinch Cajun seasoning pinch sumac pinch oregano 1 tbsp pomegranate molasses salt and pepper 1 tbsp vegetable oil1 small onion, finely chopped1 red chilli, finely chopped½ tsp garlic powder400g tin chopped tomatoes1 tsp vinegar (such as cider vinegar or white wine vinegar)½ tsp dried mintpinch sugar (optional) 1 tbsp vegetable oil 1 small onion, finely chopped 1 red chilli, finely chopped ½ tsp garlic powder 400g tin chopped tomatoes 1 tsp vinegar (such as cider vinegar or white wine vinegar) ½ tsp dried mint pinch sugar (optional) 400g tin chickpeas, drained2 tbsp tahini4 tbsp extra virgin olive oil1 small lemon, juice onlyheaped ½ tsp ground cuminpinch garlic powderpinch black pepper 400g tin chickpeas, drained 2 tbsp tahini 4 tbsp extra virgin olive oil 1 small lemon, juice only heaped ½ tsp ground cumin pinch garlic powder pinch black pepper 150g/5½oz plain soya yoghurt¼ cucumber, deseeded and gratedsqueeze lemon juicepinch ground cumin (optional) 150g/5½oz plain soya yoghurt ¼ cucumber, deseeded and grated squeeze lemon juice pinch ground cumin (optional) ¼ iceberg lettuce, shredded 2 vine tomatoes, roughly sliced ½ red onion, finely chopped¼ cucumber, sliced 8 tbsp pickled cabbage4 round Greek-style flatbreads, warmed250g/9oz French fries, cooked according to packet instructionspinch paprika ¼ iceberg lettuce, shredded 2 vine tomatoes, roughly sliced ½ red onion, finely chopped ¼ cucumber, sliced 8 tbsp pickled cabbage 4 round Greek-style flatbreads, warmed 250g/9oz French fries, cooked according to packet instructions pinch paprika Method First, make the chilli sauce. Heat the oil in a small sauté pan and, once hot, add the onion and chilli and fry for a few minutes to soften. Add the garlic powder and cook for another minute before stirring in the chopped tomatoes. Add the vinegar, dried mint and a pinch of salt. Reduce to a simmer and cook gently for around 8–10 minutes, until thickened. Check the seasoning, stirring through a pinch of sugar if needed. Set aside.To make the hummus, put all the ingredients into a small food processor or blender and whizz until smooth, adding an extra drizzle of oil to loosen if needed. Set aside.To make the tzatziki, put the yoghurt in a bowl and stir through the grated cucumber, lemon juice, a little salt and the cumin, if using. Set aside.To prepare the vegan ‘chicken’, heat the oil in a large non-stick frying pan. Once hot, add the onion and garlic and fry for 2–3 minutes to soften. Add the vegan ‘chicken’ pieces, along with the seasoning, sumac and oregano. Cook for a few minutes, stirring frequently over a medium-high heat. Add the pomegranate molasses and allow to coat and glaze the ‘chicken’ pieces. Season with salt and pepper.To assemble, spread the hummus down the centre of each flatbread and top with shredded lettuce, tomatoes, red onion, cucumber and pickled cabbage. Toss the cooked fries with the paprika and divide between the gyros. Arrange the vegan ‘chicken’ pieces on top and finish by spooning over some chilli sauce and tzatziki. Roll up and serve immediately. First, make the chilli sauce. Heat the oil in a small sauté pan and, once hot, add the onion and chilli and fry for a few minutes to soften. Add the garlic powder and cook for another minute before stirring in the chopped tomatoes. Add the vinegar, dried mint and a pinch of salt. Reduce to a simmer and cook gently for around 8–10 minutes, until thickened. Check the seasoning, stirring through a pinch of sugar if needed. Set aside. First, make the chilli sauce. Heat the oil in a small sauté pan and, once hot, add the onion and chilli and fry for a few minutes to soften. Add the garlic powder and cook for another minute before stirring in the chopped tomatoes. Add the vinegar, dried mint and a pinch of salt. Reduce to a simmer and cook gently for around 8–10 minutes, until thickened. Check the seasoning, stirring through a pinch of sugar if needed. Set aside. To make the hummus, put all the ingredients into a small food processor or blender and whizz until smooth, adding an extra drizzle of oil to loosen if needed. Set aside. To make the hummus, put all the ingredients into a small food processor or blender and whizz until smooth, adding an extra drizzle of oil to loosen if needed. Set aside. To make the tzatziki, put the yoghurt in a bowl and stir through the grated cucumber, lemon juice, a little salt and the cumin, if using. Set aside. To make the tzatziki, put the yoghurt in a bowl and stir through the grated cucumber, lemon juice, a little salt and the cumin, if using. Set aside. To prepare the vegan ‘chicken’, heat the oil in a large non-stick frying pan. Once hot, add the onion and garlic and fry for 2–3 minutes to soften. Add the vegan ‘chicken’ pieces, along with the seasoning, sumac and oregano. Cook for a few minutes, stirring frequently over a medium-high heat. Add the pomegranate molasses and allow to coat and glaze the ‘chicken’ pieces. Season with salt and pepper. To prepare the vegan ‘chicken’, heat the oil in a large non-stick frying pan. Once hot, add the onion and garlic and fry for 2–3 minutes to soften. Add the vegan ‘chicken’ pieces, along with the seasoning, sumac and oregano. Cook for a few minutes, stirring frequently over a medium-high heat. Add the pomegranate molasses and allow to coat and glaze the ‘chicken’ pieces. Season with salt and pepper. To assemble, spread the hummus down the centre of each flatbread and top with shredded lettuce, tomatoes, red onion, cucumber and pickled cabbage. Toss the cooked fries with the paprika and divide between the gyros. Arrange the vegan ‘chicken’ pieces on top and finish by spooning over some chilli sauce and tzatziki. Roll up and serve immediately. To assemble, spread the hummus down the centre of each flatbread and top with shredded lettuce, tomatoes, red onion, cucumber and pickled cabbage. Toss the cooked fries with the paprika and divide between the gyros. Arrange the vegan ‘chicken’ pieces on top and finish by spooning over some chilli sauce and tzatziki. Roll up and serve immediately."
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} | 02a5d89de0a5838714d3678ed55f3609003f5ad95a180f38b3523f78bb7ef09b | Smoky bean stew with creamy cauliflower mash recipe
An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/smoky_bean_stew_57411_16x9.jpg This smoky bean stew is comforting and packed with plants and flavour. Each serving provides 564 kcal, 23g protein, 78g carbohydrate (of which 23g sugars), 13g fat (of which 1.8g saturates), 20g fibre and 1.3g salt. 1 tbsp oil 1 onion, finely chopped4 garlic cloves, finely chopped80g/3oz sun-dried tomatoes in oil, drained and roughly chopped1 red pepper, slicedsmall handful fresh parsley, finely chopped160g/5¾oz baby plum tomatoes 2 tsp smoked paprika pinch of chilli flakes 1 tsp ground cumin 3 sprigs fresh thyme, plus extra for garnish 500ml/18fl oz tomato passata 100ml/3½fl oz vegetable stock (made using a stock cube) 400g tin haricot beans, drained 400g tin cannellini beans, drained 1 tsp brown sugar 1 tbsp oil 1 onion, finely chopped 4 garlic cloves, finely chopped 80g/3oz sun-dried tomatoes in oil, drained and roughly chopped 1 red pepper, sliced small handful fresh parsley, finely chopped 160g/5¾oz baby plum tomatoes 2 tsp smoked paprika pinch of chilli flakes 1 tsp ground cumin 3 sprigs fresh thyme, plus extra for garnish 500ml/18fl oz tomato passata 100ml/3½fl oz vegetable stock (made using a stock cube) 400g tin haricot beans, drained 400g tin cannellini beans, drained 1 tsp brown sugar 700g/1lb 9oz Maris Piper potatoes, peeled and cut into 2cm/1in pieces 1 cauliflower, green leaves and stalks removed (around 700g/1lb 9oz), chopped 1 tbsp olive oil 4 tbsp soya cream 1-2 tbsp non-dairy milk, to loosen if neededsalt and freshly ground black pepper 700g/1lb 9oz Maris Piper potatoes, peeled and cut into 2cm/1in pieces 1 cauliflower, green leaves and stalks removed (around 700g/1lb 9oz), chopped 1 tbsp olive oil 4 tbsp soya cream 1-2 tbsp non-dairy milk, to loosen if needed salt and freshly ground black pepper Method Heat the oil in a large non-stick saucepan and fry the onion and garlic over a medium heat until softened. Add the sundried tomatoes, red pepper and parsley to the pan along with the baby plum tomatoes, smoked paprika, chilli flakes, cumin and sprigs of thyme. Cook for a further few minutes. Add the passata, stock, beans and sugar, and simmer for around 20 minutes (10 minutes covered and 10 minutes uncovered). If the mix becomes too dry, add a splash of water. Season with salt and pepper. To make the cauliflower mash, place the potatoes in a large pan filled with water and bring to the boil. Once the water is boiling, add the cauliflower and cook for a further 15 minutes, or until both the potato and cauliflower are soft. Drain the cauliflower and potatoes, then mash with the olive oil, soya cream, salt and pepper. Loosen with non-dairy milk if needed. Serve the smoky bean stew with the cauliflower mash and garnish with fresh thyme. Heat the oil in a large non-stick saucepan and fry the onion and garlic over a medium heat until softened. Heat the oil in a large non-stick saucepan and fry the onion and garlic over a medium heat until softened. Add the sundried tomatoes, red pepper and parsley to the pan along with the baby plum tomatoes, smoked paprika, chilli flakes, cumin and sprigs of thyme. Cook for a further few minutes. Add the sundried tomatoes, red pepper and parsley to the pan along with the baby plum tomatoes, smoked paprika, chilli flakes, cumin and sprigs of thyme. Cook for a further few minutes. Add the passata, stock, beans and sugar, and simmer for around 20 minutes (10 minutes covered and 10 minutes uncovered). If the mix becomes too dry, add a splash of water. Season with salt and pepper. Add the passata, stock, beans and sugar, and simmer for around 20 minutes (10 minutes covered and 10 minutes uncovered). If the mix becomes too dry, add a splash of water. Season with salt and pepper. To make the cauliflower mash, place the potatoes in a large pan filled with water and bring to the boil. Once the water is boiling, add the cauliflower and cook for a further 15 minutes, or until both the potato and cauliflower are soft. To make the cauliflower mash, place the potatoes in a large pan filled with water and bring to the boil. Once the water is boiling, add the cauliflower and cook for a further 15 minutes, or until both the potato and cauliflower are soft. Drain the cauliflower and potatoes, then mash with the olive oil, soya cream, salt and pepper. Loosen with non-dairy milk if needed. Drain the cauliflower and potatoes, then mash with the olive oil, soya cream, salt and pepper. Loosen with non-dairy milk if needed. Serve the smoky bean stew with the cauliflower mash and garnish with fresh thyme. Serve the smoky bean stew with the cauliflower mash and garnish with fresh thyme. | {
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"title": "Smoky bean stew with creamy cauliflower mash recipe",
"content": "An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/smoky_bean_stew_57411_16x9.jpg This smoky bean stew is comforting and packed with plants and flavour. Each serving provides 564 kcal, 23g protein, 78g carbohydrate (of which 23g sugars), 13g fat (of which 1.8g saturates), 20g fibre and 1.3g salt. 1 tbsp oil 1 onion, finely chopped4 garlic cloves, finely chopped80g/3oz sun-dried tomatoes in oil, drained and roughly chopped1 red pepper, slicedsmall handful fresh parsley, finely chopped160g/5¾oz baby plum tomatoes 2 tsp smoked paprika pinch of chilli flakes 1 tsp ground cumin 3 sprigs fresh thyme, plus extra for garnish 500ml/18fl oz tomato passata 100ml/3½fl oz vegetable stock (made using a stock cube) 400g tin haricot beans, drained 400g tin cannellini beans, drained 1 tsp brown sugar 1 tbsp oil 1 onion, finely chopped 4 garlic cloves, finely chopped 80g/3oz sun-dried tomatoes in oil, drained and roughly chopped 1 red pepper, sliced small handful fresh parsley, finely chopped 160g/5¾oz baby plum tomatoes 2 tsp smoked paprika pinch of chilli flakes 1 tsp ground cumin 3 sprigs fresh thyme, plus extra for garnish 500ml/18fl oz tomato passata 100ml/3½fl oz vegetable stock (made using a stock cube) 400g tin haricot beans, drained 400g tin cannellini beans, drained 1 tsp brown sugar 700g/1lb 9oz Maris Piper potatoes, peeled and cut into 2cm/1in pieces 1 cauliflower, green leaves and stalks removed (around 700g/1lb 9oz), chopped 1 tbsp olive oil 4 tbsp soya cream 1-2 tbsp non-dairy milk, to loosen if neededsalt and freshly ground black pepper 700g/1lb 9oz Maris Piper potatoes, peeled and cut into 2cm/1in pieces 1 cauliflower, green leaves and stalks removed (around 700g/1lb 9oz), chopped 1 tbsp olive oil 4 tbsp soya cream 1-2 tbsp non-dairy milk, to loosen if needed salt and freshly ground black pepper Method Heat the oil in a large non-stick saucepan and fry the onion and garlic over a medium heat until softened. Add the sundried tomatoes, red pepper and parsley to the pan along with the baby plum tomatoes, smoked paprika, chilli flakes, cumin and sprigs of thyme. Cook for a further few minutes. Add the passata, stock, beans and sugar, and simmer for around 20 minutes (10 minutes covered and 10 minutes uncovered). If the mix becomes too dry, add a splash of water. Season with salt and pepper. To make the cauliflower mash, place the potatoes in a large pan filled with water and bring to the boil. Once the water is boiling, add the cauliflower and cook for a further 15 minutes, or until both the potato and cauliflower are soft. Drain the cauliflower and potatoes, then mash with the olive oil, soya cream, salt and pepper. Loosen with non-dairy milk if needed. Serve the smoky bean stew with the cauliflower mash and garnish with fresh thyme. Heat the oil in a large non-stick saucepan and fry the onion and garlic over a medium heat until softened. Heat the oil in a large non-stick saucepan and fry the onion and garlic over a medium heat until softened. Add the sundried tomatoes, red pepper and parsley to the pan along with the baby plum tomatoes, smoked paprika, chilli flakes, cumin and sprigs of thyme. Cook for a further few minutes. Add the sundried tomatoes, red pepper and parsley to the pan along with the baby plum tomatoes, smoked paprika, chilli flakes, cumin and sprigs of thyme. Cook for a further few minutes. Add the passata, stock, beans and sugar, and simmer for around 20 minutes (10 minutes covered and 10 minutes uncovered). If the mix becomes too dry, add a splash of water. Season with salt and pepper. Add the passata, stock, beans and sugar, and simmer for around 20 minutes (10 minutes covered and 10 minutes uncovered). If the mix becomes too dry, add a splash of water. Season with salt and pepper. To make the cauliflower mash, place the potatoes in a large pan filled with water and bring to the boil. Once the water is boiling, add the cauliflower and cook for a further 15 minutes, or until both the potato and cauliflower are soft. To make the cauliflower mash, place the potatoes in a large pan filled with water and bring to the boil. Once the water is boiling, add the cauliflower and cook for a further 15 minutes, or until both the potato and cauliflower are soft. Drain the cauliflower and potatoes, then mash with the olive oil, soya cream, salt and pepper. Loosen with non-dairy milk if needed. Drain the cauliflower and potatoes, then mash with the olive oil, soya cream, salt and pepper. Loosen with non-dairy milk if needed. Serve the smoky bean stew with the cauliflower mash and garnish with fresh thyme. Serve the smoky bean stew with the cauliflower mash and garnish with fresh thyme."
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} | 2559394dd18fdf4f1f947f431e7422067e5a24915e70296aa66550443e1146fc | Spiced roasted butternut and black rice salad recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_roasted_butternut_28840_16x9.jpg 1kg/2lb 4oz butternut squash, peeled, halved, deseeded and cut into 1.5cm/⅝in slices olive oil, for roasting1 tsp ground cumin 1 tsp ground cinnamon 1 tsp paprika 250g/9oz black rice 1 large red onion, finely chopped 100g/3½oz dried cranberries 50g/1¾oz flaked almonds 250g/9oz pomegranate seeds 30g/1oz fresh flatleaf parsley, leaves picked and finely chopped sea salt flakes and freshly ground black pepper 1kg/2lb 4oz butternut squash, peeled, halved, deseeded and cut into 1.5cm/⅝in slices olive oil, for roasting 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp paprika 250g/9oz black rice 1 large red onion, finely chopped 100g/3½oz dried cranberries 50g/1¾oz flaked almonds 250g/9oz pomegranate seeds 30g/1oz fresh flatleaf parsley, leaves picked and finely chopped sea salt flakes and freshly ground black pepper 3 tbsp pomegranate molasses 3 tbsp olive oil 2 tbsp honey or maple syrup 1 tbsp vegan red wine vinegar 1 tsp ground cinnamon 3 tbsp pomegranate molasses 3 tbsp olive oil 2 tbsp honey or maple syrup 1 tbsp vegan red wine vinegar 1 tsp ground cinnamon Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Place the butternut squash pieces on the lined tray and drizzle generously with olive oil. Mix the spices together and sprinkle over the squash pieces, then use your hands to evenly coat them in the oil and spice mix. Spread out in a single layer, season with salt and pepper and roast for 40 minutes or until starting to brown at the edges. Remove from the oven and leave to cool. Cook the rice according to the packet instructions, then rinse in cold water until cooled. Drain and set aside. Mix the red onion, cranberries, flaked almonds, pomegranate seeds and parsley (reserving a little for garnish) in a bowl, then add the rice. Mix all the ingredients for the dressing together, then pour over the salad and stir in. Season generously with salt and pepper, mix again and leave to rest for 15 minutes. Stir again, taste and adjust the seasoning if desired. Serve the rice salad with the roasted butternut squash arranged on top and scattered with the reserved parsley. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Place the butternut squash pieces on the lined tray and drizzle generously with olive oil. Place the butternut squash pieces on the lined tray and drizzle generously with olive oil. Mix the spices together and sprinkle over the squash pieces, then use your hands to evenly coat them in the oil and spice mix. Mix the spices together and sprinkle over the squash pieces, then use your hands to evenly coat them in the oil and spice mix. Spread out in a single layer, season with salt and pepper and roast for 40 minutes or until starting to brown at the edges. Remove from the oven and leave to cool. Spread out in a single layer, season with salt and pepper and roast for 40 minutes or until starting to brown at the edges. Remove from the oven and leave to cool. Cook the rice according to the packet instructions, then rinse in cold water until cooled. Drain and set aside. Cook the rice according to the packet instructions, then rinse in cold water until cooled. Drain and set aside. Mix the red onion, cranberries, flaked almonds, pomegranate seeds and parsley (reserving a little for garnish) in a bowl, then add the rice. Mix all the ingredients for the dressing together, then pour over the salad and stir in. Season generously with salt and pepper, mix again and leave to rest for 15 minutes. Mix the red onion, cranberries, flaked almonds, pomegranate seeds and parsley (reserving a little for garnish) in a bowl, then add the rice. Mix all the ingredients for the dressing together, then pour over the salad and stir in. Season generously with salt and pepper, mix again and leave to rest for 15 minutes. Stir again, taste and adjust the seasoning if desired. Serve the rice salad with the roasted butternut squash arranged on top and scattered with the reserved parsley. Stir again, taste and adjust the seasoning if desired. Serve the rice salad with the roasted butternut squash arranged on top and scattered with the reserved parsley. Recipe tips To keep this recipe vegan, use maple syrup instead of honey. | {
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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/spiced_roasted_butternut_28840_16x9.jpg 1kg/2lb 4oz butternut squash, peeled, halved, deseeded and cut into 1.5cm/⅝in slices olive oil, for roasting1 tsp ground cumin 1 tsp ground cinnamon 1 tsp paprika 250g/9oz black rice 1 large red onion, finely chopped 100g/3½oz dried cranberries 50g/1¾oz flaked almonds 250g/9oz pomegranate seeds 30g/1oz fresh flatleaf parsley, leaves picked and finely chopped sea salt flakes and freshly ground black pepper 1kg/2lb 4oz butternut squash, peeled, halved, deseeded and cut into 1.5cm/⅝in slices olive oil, for roasting 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp paprika 250g/9oz black rice 1 large red onion, finely chopped 100g/3½oz dried cranberries 50g/1¾oz flaked almonds 250g/9oz pomegranate seeds 30g/1oz fresh flatleaf parsley, leaves picked and finely chopped sea salt flakes and freshly ground black pepper 3 tbsp pomegranate molasses 3 tbsp olive oil 2 tbsp honey or maple syrup 1 tbsp vegan red wine vinegar 1 tsp ground cinnamon 3 tbsp pomegranate molasses 3 tbsp olive oil 2 tbsp honey or maple syrup 1 tbsp vegan red wine vinegar 1 tsp ground cinnamon Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Place the butternut squash pieces on the lined tray and drizzle generously with olive oil. Mix the spices together and sprinkle over the squash pieces, then use your hands to evenly coat them in the oil and spice mix. Spread out in a single layer, season with salt and pepper and roast for 40 minutes or until starting to brown at the edges. Remove from the oven and leave to cool. Cook the rice according to the packet instructions, then rinse in cold water until cooled. Drain and set aside. Mix the red onion, cranberries, flaked almonds, pomegranate seeds and parsley (reserving a little for garnish) in a bowl, then add the rice. Mix all the ingredients for the dressing together, then pour over the salad and stir in. Season generously with salt and pepper, mix again and leave to rest for 15 minutes. Stir again, taste and adjust the seasoning if desired. Serve the rice salad with the roasted butternut squash arranged on top and scattered with the reserved parsley. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Place the butternut squash pieces on the lined tray and drizzle generously with olive oil. Place the butternut squash pieces on the lined tray and drizzle generously with olive oil. Mix the spices together and sprinkle over the squash pieces, then use your hands to evenly coat them in the oil and spice mix. Mix the spices together and sprinkle over the squash pieces, then use your hands to evenly coat them in the oil and spice mix. Spread out in a single layer, season with salt and pepper and roast for 40 minutes or until starting to brown at the edges. Remove from the oven and leave to cool. Spread out in a single layer, season with salt and pepper and roast for 40 minutes or until starting to brown at the edges. Remove from the oven and leave to cool. Cook the rice according to the packet instructions, then rinse in cold water until cooled. Drain and set aside. Cook the rice according to the packet instructions, then rinse in cold water until cooled. Drain and set aside. Mix the red onion, cranberries, flaked almonds, pomegranate seeds and parsley (reserving a little for garnish) in a bowl, then add the rice. Mix all the ingredients for the dressing together, then pour over the salad and stir in. Season generously with salt and pepper, mix again and leave to rest for 15 minutes. Mix the red onion, cranberries, flaked almonds, pomegranate seeds and parsley (reserving a little for garnish) in a bowl, then add the rice. Mix all the ingredients for the dressing together, then pour over the salad and stir in. Season generously with salt and pepper, mix again and leave to rest for 15 minutes. Stir again, taste and adjust the seasoning if desired. Serve the rice salad with the roasted butternut squash arranged on top and scattered with the reserved parsley. Stir again, taste and adjust the seasoning if desired. Serve the rice salad with the roasted butternut squash arranged on top and scattered with the reserved parsley. Recipe tips To keep this recipe vegan, use maple syrup instead of honey."
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} | 109152cded2c0f160687bfa6bd3e3615948bba9dfe0adc545f8f27683d18d8b9 | Harissa-roasted cauliflower steaks recipe
An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/harissa-roasted_35227_16x9.jpg Made from a few simple ingredients, this vegan cauliflower dish wouldn’t look out of place in a smart restaurant. Serve as a starter, or with a salad for lunch or a light meal. Making your own harissa is really easy, but if you’re short of time you can use a jar of ready-made harissa instead. Each serving provides 270 kcal, 12g protein, 18.5g carbohydrates (of which 12g sugars), 14.5g fat (of which 1g saturates), 8g fibre and 1.4g salt. 1 cauliflower, sliced into steaks approx. 3–4cm/1¼–1½in thick, young leaves removed and reserved2 garlic cloves, peeled 2 tbsp harissa paste (see below for recipe or use a jar)2 tsp olive oilsea salt flakes, to taste 1 cauliflower, sliced into steaks approx. 3–4cm/1¼–1½in thick, young leaves removed and reserved 2 garlic cloves, peeled 2 tbsp harissa paste (see below for recipe or use a jar) 2 tsp olive oil sea salt flakes, to taste 125ml/4fl oz olive oil1 tsp chilli flakes2 tsp ground cumin½ tsp coriander seeds2 tsp hot smoked paprika4 garlic cloves, peeled1 large chargrilled pepper (from a jar) 125ml/4fl oz olive oil 1 tsp chilli flakes 2 tsp ground cumin ½ tsp coriander seeds 2 tsp hot smoked paprika 4 garlic cloves, peeled 1 large chargrilled pepper (from a jar) 2 heaped tbsp hummus 1 tbsp pine nuts, toastedharissa, to drizzle 2 heaped tbsp hummus 1 tbsp pine nuts, toasted harissa, to drizzle Method To make the harissa, place all the ingredients into a food processor with a pinch of salt and blend, or use a pestle and mortar to grind until smooth.Preheat the oven to 200C/180C Fan/Gas 6. Rub the garlic cloves over the cauliflower steaks, then rub a teaspoon of the harissa you made and a pinch of salt over each steak, ensuring the entire steak is covered. Drizzle 1 teaspoon of the olive oil over a baking tray. Place the cauliflower on the baking tray and bake for 20 minutes. Turn over and bake for another 15 minutes (or 20–23 minutes if you like a slightly crispier texture).Oil another baking tray. Wash the reserved leaves and remove any tough stalks. Put the leaves in a bowl along with 1 teaspoon of harissa and ¼ teaspoon of salt then rub the leaves to coat them in harissa. Place on the baking tray. Bake for 15 minutes, or until crisp.To serve, divide the hummus between two plates and top with the cauliflower steaks. Add the crispy leaves around the plate and finish with a sprinkling of toasted pine nuts and a drizzle of harissa. To make the harissa, place all the ingredients into a food processor with a pinch of salt and blend, or use a pestle and mortar to grind until smooth. To make the harissa, place all the ingredients into a food processor with a pinch of salt and blend, or use a pestle and mortar to grind until smooth. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Rub the garlic cloves over the cauliflower steaks, then rub a teaspoon of the harissa you made and a pinch of salt over each steak, ensuring the entire steak is covered. Drizzle 1 teaspoon of the olive oil over a baking tray. Place the cauliflower on the baking tray and bake for 20 minutes. Turn over and bake for another 15 minutes (or 20–23 minutes if you like a slightly crispier texture). Rub the garlic cloves over the cauliflower steaks, then rub a teaspoon of the harissa you made and a pinch of salt over each steak, ensuring the entire steak is covered. Drizzle 1 teaspoon of the olive oil over a baking tray. Place the cauliflower on the baking tray and bake for 20 minutes. Turn over and bake for another 15 minutes (or 20–23 minutes if you like a slightly crispier texture). Oil another baking tray. Wash the reserved leaves and remove any tough stalks. Put the leaves in a bowl along with 1 teaspoon of harissa and ¼ teaspoon of salt then rub the leaves to coat them in harissa. Place on the baking tray. Bake for 15 minutes, or until crisp. Oil another baking tray. Wash the reserved leaves and remove any tough stalks. Put the leaves in a bowl along with 1 teaspoon of harissa and ¼ teaspoon of salt then rub the leaves to coat them in harissa. Place on the baking tray. Bake for 15 minutes, or until crisp. To serve, divide the hummus between two plates and top with the cauliflower steaks. Add the crispy leaves around the plate and finish with a sprinkling of toasted pine nuts and a drizzle of harissa. To serve, divide the hummus between two plates and top with the cauliflower steaks. Add the crispy leaves around the plate and finish with a sprinkling of toasted pine nuts and a drizzle of harissa. Recipe tips If you make your own harissa, you will have quite a bit leftover which can be stored in the fridge and used in other recipes. | {
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"title": "Harissa-roasted cauliflower steaks 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/harissa-roasted_35227_16x9.jpg Made from a few simple ingredients, this vegan cauliflower dish wouldn’t look out of place in a smart restaurant. Serve as a starter, or with a salad for lunch or a light meal. Making your own harissa is really easy, but if you’re short of time you can use a jar of ready-made harissa instead. Each serving provides 270 kcal, 12g protein, 18.5g carbohydrates (of which 12g sugars), 14.5g fat (of which 1g saturates), 8g fibre and 1.4g salt. 1 cauliflower, sliced into steaks approx. 3–4cm/1¼–1½in thick, young leaves removed and reserved2 garlic cloves, peeled 2 tbsp harissa paste (see below for recipe or use a jar)2 tsp olive oilsea salt flakes, to taste 1 cauliflower, sliced into steaks approx. 3–4cm/1¼–1½in thick, young leaves removed and reserved 2 garlic cloves, peeled 2 tbsp harissa paste (see below for recipe or use a jar) 2 tsp olive oil sea salt flakes, to taste 125ml/4fl oz olive oil1 tsp chilli flakes2 tsp ground cumin½ tsp coriander seeds2 tsp hot smoked paprika4 garlic cloves, peeled1 large chargrilled pepper (from a jar) 125ml/4fl oz olive oil 1 tsp chilli flakes 2 tsp ground cumin ½ tsp coriander seeds 2 tsp hot smoked paprika 4 garlic cloves, peeled 1 large chargrilled pepper (from a jar) 2 heaped tbsp hummus 1 tbsp pine nuts, toastedharissa, to drizzle 2 heaped tbsp hummus 1 tbsp pine nuts, toasted harissa, to drizzle Method To make the harissa, place all the ingredients into a food processor with a pinch of salt and blend, or use a pestle and mortar to grind until smooth.Preheat the oven to 200C/180C Fan/Gas 6. Rub the garlic cloves over the cauliflower steaks, then rub a teaspoon of the harissa you made and a pinch of salt over each steak, ensuring the entire steak is covered. Drizzle 1 teaspoon of the olive oil over a baking tray. Place the cauliflower on the baking tray and bake for 20 minutes. Turn over and bake for another 15 minutes (or 20–23 minutes if you like a slightly crispier texture).Oil another baking tray. Wash the reserved leaves and remove any tough stalks. Put the leaves in a bowl along with 1 teaspoon of harissa and ¼ teaspoon of salt then rub the leaves to coat them in harissa. Place on the baking tray. Bake for 15 minutes, or until crisp.To serve, divide the hummus between two plates and top with the cauliflower steaks. Add the crispy leaves around the plate and finish with a sprinkling of toasted pine nuts and a drizzle of harissa. To make the harissa, place all the ingredients into a food processor with a pinch of salt and blend, or use a pestle and mortar to grind until smooth. To make the harissa, place all the ingredients into a food processor with a pinch of salt and blend, or use a pestle and mortar to grind until smooth. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Rub the garlic cloves over the cauliflower steaks, then rub a teaspoon of the harissa you made and a pinch of salt over each steak, ensuring the entire steak is covered. Drizzle 1 teaspoon of the olive oil over a baking tray. Place the cauliflower on the baking tray and bake for 20 minutes. Turn over and bake for another 15 minutes (or 20–23 minutes if you like a slightly crispier texture). Rub the garlic cloves over the cauliflower steaks, then rub a teaspoon of the harissa you made and a pinch of salt over each steak, ensuring the entire steak is covered. Drizzle 1 teaspoon of the olive oil over a baking tray. Place the cauliflower on the baking tray and bake for 20 minutes. Turn over and bake for another 15 minutes (or 20–23 minutes if you like a slightly crispier texture). Oil another baking tray. Wash the reserved leaves and remove any tough stalks. Put the leaves in a bowl along with 1 teaspoon of harissa and ¼ teaspoon of salt then rub the leaves to coat them in harissa. Place on the baking tray. Bake for 15 minutes, or until crisp. Oil another baking tray. Wash the reserved leaves and remove any tough stalks. Put the leaves in a bowl along with 1 teaspoon of harissa and ¼ teaspoon of salt then rub the leaves to coat them in harissa. Place on the baking tray. Bake for 15 minutes, or until crisp. To serve, divide the hummus between two plates and top with the cauliflower steaks. Add the crispy leaves around the plate and finish with a sprinkling of toasted pine nuts and a drizzle of harissa. To serve, divide the hummus between two plates and top with the cauliflower steaks. Add the crispy leaves around the plate and finish with a sprinkling of toasted pine nuts and a drizzle of harissa. Recipe tips If you make your own harissa, you will have quite a bit leftover which can be stored in the fridge and used in other recipes."
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} | 5e39aa5c933a7847e5bfa22817c3a9f1aa7b928a3015c520939f0a1d759c7e1c | Vegan Yorkshire puddings recipe
An average of 3.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_yorkshire_puddings_52055_16x9.jpg Arguably everyone's favourite part of a roast dinner, keep everyone happy with these vegan Yorkshire puddings. Be sure to get the oil nice and hot before pouring the batter into the tin for a good rise. Equipment and preparation: You will need a 12-hole non-stick muffin tin. Each serving provides 145 kcal, 4.5g protein, 20g carbohydrate (of which 0g sugars), 5g fat (of which 1g saturates), 1g fibre and 0.5g salt. 200g/7oz strong white flour1 tsp baking powder½ tsp xanthan gum (vegan-friendly)½ tsp flaked sea salt400ml/14fl oz soya milk3 tbsp sunflower oil 200g/7oz strong white flour 1 tsp baking powder ½ tsp xanthan gum (vegan-friendly) ½ tsp flaked sea salt 400ml/14fl oz soya milk 3 tbsp sunflower oil Method Preheat the oven to 220C/200C Fan/Gas 7. Pour 1 teaspoon of oil into eight holes of the muffin tin. Put the tin in the oven and heat for 5 minutes.Mix the flour, baking powder, xanthan gum and salt in a mixing bowl. Add 300ml/10fl oz of the soya milk. Mix well with a large metal whisk until smooth. Add the remaining milk and mix until thoroughly combined. Carefully take the tin with the hot oil out of the oven (the oil will be extremely hot). Divide the batter as evenly as you can between the holes using a ladle or (pour from a measuring jug). Return the tin to the oven and cook for about 25 minutes, or until the puddings are well risen, crisp and brown. Serve. Preheat the oven to 220C/200C Fan/Gas 7. Pour 1 teaspoon of oil into eight holes of the muffin tin. Put the tin in the oven and heat for 5 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Pour 1 teaspoon of oil into eight holes of the muffin tin. Put the tin in the oven and heat for 5 minutes. Mix the flour, baking powder, xanthan gum and salt in a mixing bowl. Add 300ml/10fl oz of the soya milk. Mix well with a large metal whisk until smooth. Add the remaining milk and mix until thoroughly combined. Mix the flour, baking powder, xanthan gum and salt in a mixing bowl. Add 300ml/10fl oz of the soya milk. Mix well with a large metal whisk until smooth. Add the remaining milk and mix until thoroughly combined. Carefully take the tin with the hot oil out of the oven (the oil will be extremely hot). Divide the batter as evenly as you can between the holes using a ladle or (pour from a measuring jug). Carefully take the tin with the hot oil out of the oven (the oil will be extremely hot). Divide the batter as evenly as you can between the holes using a ladle or (pour from a measuring jug). Return the tin to the oven and cook for about 25 minutes, or until the puddings are well risen, crisp and brown. Serve. Return the tin to the oven and cook for about 25 minutes, or until the puddings are well risen, crisp and brown. Serve. | {
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"content": "An average of 3.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_yorkshire_puddings_52055_16x9.jpg Arguably everyone's favourite part of a roast dinner, keep everyone happy with these vegan Yorkshire puddings. Be sure to get the oil nice and hot before pouring the batter into the tin for a good rise. Equipment and preparation: You will need a 12-hole non-stick muffin tin. Each serving provides 145 kcal, 4.5g protein, 20g carbohydrate (of which 0g sugars), 5g fat (of which 1g saturates), 1g fibre and 0.5g salt. 200g/7oz strong white flour1 tsp baking powder½ tsp xanthan gum (vegan-friendly)½ tsp flaked sea salt400ml/14fl oz soya milk3 tbsp sunflower oil 200g/7oz strong white flour 1 tsp baking powder ½ tsp xanthan gum (vegan-friendly) ½ tsp flaked sea salt 400ml/14fl oz soya milk 3 tbsp sunflower oil Method Preheat the oven to 220C/200C Fan/Gas 7. Pour 1 teaspoon of oil into eight holes of the muffin tin. Put the tin in the oven and heat for 5 minutes.Mix the flour, baking powder, xanthan gum and salt in a mixing bowl. Add 300ml/10fl oz of the soya milk. Mix well with a large metal whisk until smooth. Add the remaining milk and mix until thoroughly combined. Carefully take the tin with the hot oil out of the oven (the oil will be extremely hot). Divide the batter as evenly as you can between the holes using a ladle or (pour from a measuring jug). Return the tin to the oven and cook for about 25 minutes, or until the puddings are well risen, crisp and brown. Serve. Preheat the oven to 220C/200C Fan/Gas 7. Pour 1 teaspoon of oil into eight holes of the muffin tin. Put the tin in the oven and heat for 5 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Pour 1 teaspoon of oil into eight holes of the muffin tin. Put the tin in the oven and heat for 5 minutes. Mix the flour, baking powder, xanthan gum and salt in a mixing bowl. Add 300ml/10fl oz of the soya milk. Mix well with a large metal whisk until smooth. Add the remaining milk and mix until thoroughly combined. Mix the flour, baking powder, xanthan gum and salt in a mixing bowl. Add 300ml/10fl oz of the soya milk. Mix well with a large metal whisk until smooth. Add the remaining milk and mix until thoroughly combined. Carefully take the tin with the hot oil out of the oven (the oil will be extremely hot). Divide the batter as evenly as you can between the holes using a ladle or (pour from a measuring jug). Carefully take the tin with the hot oil out of the oven (the oil will be extremely hot). Divide the batter as evenly as you can between the holes using a ladle or (pour from a measuring jug). Return the tin to the oven and cook for about 25 minutes, or until the puddings are well risen, crisp and brown. Serve. Return the tin to the oven and cook for about 25 minutes, or until the puddings are well risen, crisp and brown. Serve."
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} | 921144e8e5128ed616936efe7e4145bcf215edd36aa5531932949390de827c5c | Vegan carbonara recipe
An average of 3.3 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_carbonara_77767_16x9.jpg This vegan version of a classic carbonara is really easy to make. Perfect for a quick vegan midweek meal. 1 garlic bulb1 tbsp truffle oil1 tsp smoked salt200g/7oz silken tofu15g/½oz nutritional yeast50g/1¾oz cashew nuts, soaked and water reserved½ tsp black salt1 tsp miso paste1 tbsp vegetable oil200g/7oz vegan bacon, chopped, or vegan bacon lardons, plus extra to serve500g/1lb 2oz pasta, such as mafalda or spaghettisalt and freshly ground black pepper75g/2½oz vegan hard cheese, grated, to serve 1 garlic bulb 1 tbsp truffle oil 1 tsp smoked salt 200g/7oz silken tofu 15g/½oz nutritional yeast 50g/1¾oz cashew nuts, soaked and water reserved ½ tsp black salt 1 tsp miso paste 1 tbsp vegetable oil 200g/7oz vegan bacon, chopped, or vegan bacon lardons, plus extra to serve 500g/1lb 2oz pasta, such as mafalda or spaghetti salt and freshly ground black pepper 75g/2½oz vegan hard cheese, grated, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Cut the top off the garlic bulb, cover with the truffle oil and smoked salt and wrap in kitchen foil. Place in a small roasting tin and roast for around 30–40 minutes. Leave to cool slightly.To make the sauce, squeeze the roasted garlic into a blender or food processor with the silken tofu, nutritional yeast, cashew nuts, black salt and miso paste. Add some of the water from the soaked cashews just to loosen and blitz to a sauce. Add more water if needed. Fry the vegan bacon in the oil in a frying pan until crispy. Remove from the pan and set aside.Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Drain, reserving the pasta cooking water. Return the pasta to the pan and add the sauce and half of the vegan bacon. Add at least 1 ladle of the pasta water to loosen, adding more pasta water if needed. Serve with black pepper, vegan hard cheese and the remaining vegan bacon. Enjoy! Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Cut the top off the garlic bulb, cover with the truffle oil and smoked salt and wrap in kitchen foil. Place in a small roasting tin and roast for around 30–40 minutes. Leave to cool slightly. Cut the top off the garlic bulb, cover with the truffle oil and smoked salt and wrap in kitchen foil. Place in a small roasting tin and roast for around 30–40 minutes. Leave to cool slightly. To make the sauce, squeeze the roasted garlic into a blender or food processor with the silken tofu, nutritional yeast, cashew nuts, black salt and miso paste. Add some of the water from the soaked cashews just to loosen and blitz to a sauce. Add more water if needed. To make the sauce, squeeze the roasted garlic into a blender or food processor with the silken tofu, nutritional yeast, cashew nuts, black salt and miso paste. Add some of the water from the soaked cashews just to loosen and blitz to a sauce. Add more water if needed. Fry the vegan bacon in the oil in a frying pan until crispy. Remove from the pan and set aside. Fry the vegan bacon in the oil in a frying pan until crispy. Remove from the pan and set aside. Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Drain, reserving the pasta cooking water. Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Drain, reserving the pasta cooking water. Return the pasta to the pan and add the sauce and half of the vegan bacon. Add at least 1 ladle of the pasta water to loosen, adding more pasta water if needed. Return the pasta to the pan and add the sauce and half of the vegan bacon. Add at least 1 ladle of the pasta water to loosen, adding more pasta water if needed. Serve with black pepper, vegan hard cheese and the remaining vegan bacon. Enjoy! Serve with black pepper, vegan hard cheese and the remaining vegan bacon. Enjoy! | {
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"title": "Vegan carbonara recipe",
"content": "An average of 3.3 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_carbonara_77767_16x9.jpg This vegan version of a classic carbonara is really easy to make. Perfect for a quick vegan midweek meal. 1 garlic bulb1 tbsp truffle oil1 tsp smoked salt200g/7oz silken tofu15g/½oz nutritional yeast50g/1¾oz cashew nuts, soaked and water reserved½ tsp black salt1 tsp miso paste1 tbsp vegetable oil200g/7oz vegan bacon, chopped, or vegan bacon lardons, plus extra to serve500g/1lb 2oz pasta, such as mafalda or spaghettisalt and freshly ground black pepper75g/2½oz vegan hard cheese, grated, to serve 1 garlic bulb 1 tbsp truffle oil 1 tsp smoked salt 200g/7oz silken tofu 15g/½oz nutritional yeast 50g/1¾oz cashew nuts, soaked and water reserved ½ tsp black salt 1 tsp miso paste 1 tbsp vegetable oil 200g/7oz vegan bacon, chopped, or vegan bacon lardons, plus extra to serve 500g/1lb 2oz pasta, such as mafalda or spaghetti salt and freshly ground black pepper 75g/2½oz vegan hard cheese, grated, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Cut the top off the garlic bulb, cover with the truffle oil and smoked salt and wrap in kitchen foil. Place in a small roasting tin and roast for around 30–40 minutes. Leave to cool slightly.To make the sauce, squeeze the roasted garlic into a blender or food processor with the silken tofu, nutritional yeast, cashew nuts, black salt and miso paste. Add some of the water from the soaked cashews just to loosen and blitz to a sauce. Add more water if needed. Fry the vegan bacon in the oil in a frying pan until crispy. Remove from the pan and set aside.Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Drain, reserving the pasta cooking water. Return the pasta to the pan and add the sauce and half of the vegan bacon. Add at least 1 ladle of the pasta water to loosen, adding more pasta water if needed. Serve with black pepper, vegan hard cheese and the remaining vegan bacon. Enjoy! Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Cut the top off the garlic bulb, cover with the truffle oil and smoked salt and wrap in kitchen foil. Place in a small roasting tin and roast for around 30–40 minutes. Leave to cool slightly. Cut the top off the garlic bulb, cover with the truffle oil and smoked salt and wrap in kitchen foil. Place in a small roasting tin and roast for around 30–40 minutes. Leave to cool slightly. To make the sauce, squeeze the roasted garlic into a blender or food processor with the silken tofu, nutritional yeast, cashew nuts, black salt and miso paste. Add some of the water from the soaked cashews just to loosen and blitz to a sauce. Add more water if needed. To make the sauce, squeeze the roasted garlic into a blender or food processor with the silken tofu, nutritional yeast, cashew nuts, black salt and miso paste. Add some of the water from the soaked cashews just to loosen and blitz to a sauce. Add more water if needed. Fry the vegan bacon in the oil in a frying pan until crispy. Remove from the pan and set aside. Fry the vegan bacon in the oil in a frying pan until crispy. Remove from the pan and set aside. Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Drain, reserving the pasta cooking water. Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Drain, reserving the pasta cooking water. Return the pasta to the pan and add the sauce and half of the vegan bacon. Add at least 1 ladle of the pasta water to loosen, adding more pasta water if needed. Return the pasta to the pan and add the sauce and half of the vegan bacon. Add at least 1 ladle of the pasta water to loosen, adding more pasta water if needed. Serve with black pepper, vegan hard cheese and the remaining vegan bacon. Enjoy! Serve with black pepper, vegan hard cheese and the remaining vegan bacon. Enjoy!"
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} | c6f89e9a322cc375e1eb90d02219a628d3a182e1b67343aa134308eddb268c14 | Vegan pie recipe
Vegan pie with chestnut mushrooms, potato, garlic and rosemary An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_pie_with_chestnut_13207_16x9.jpg An easy homemade vegan pie packed with chestnut mushrooms, potatoes, rosemary and garlic. Serve with chips and plenty of gravy. This recipe is based on the vegan pie served at Hirds Family Fisheries in Halifax. It has been adapted to make it easier to cook in a domestic kitchen. 600g/1lb 5oz potatoes, peeled and chopped into bite-size pieces2 tbsp vegetable oil1 red onion, roughly chopped2 garlic cloves, crushed400g/14oz chestnut mushrooms, thickly sliced1 tsp chopped rosemary350ml/12fl oz vegan gravy 1 tbsp coconut oil, at room temperature (for brushing)320g ready-rolled shortcrust pastry (see recipe tip)salt and freshly ground black pepper 600g/1lb 5oz potatoes, peeled and chopped into bite-size pieces 2 tbsp vegetable oil 1 red onion, roughly chopped 2 garlic cloves, crushed 400g/14oz chestnut mushrooms, thickly sliced 1 tsp chopped rosemary 350ml/12fl oz vegan gravy 350ml/12fl oz vegan gravy 1 tbsp coconut oil, at room temperature (for brushing) 320g ready-rolled shortcrust pastry (see recipe tip) salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Cook the potatoes in a large pan of boiling, salted water for 6–8 minutes until just tender. Drain and set aside.Heat the vegetable oil in a large, non-stick frying pan over a medium heat. Add the onions and garlic and cook for 3–4 minutes to soften. Add the mushrooms and chopped rosemary and cook for a further couple of minutes. Add the cooked potatoes and season with salt and pepper. Pour in the vegan gravy with 4 tablespoons water. Bring to the boil, then reduce the heat and simmer for a couple of minutes to thicken. Season with salt and pepper and pour into an ovenproof pie dish (aproximately 20x25cm/8x10in and 5cm/2in deep) or individual pie dishes, and allow to cool.Brush the edges of the pie dish with a little coconut oil. Unwrap the pastry and place on top of the cooled filling in the pie dish. Trim the excess pastry and press the pastry into the edges of the pie dish using a fork or your thumb. Make a slit in the middle of the pastry using a small, sharp knife (to allow steam to escape). Generously brush the top of the pastry with coconut oil to glaze. Bake for 25–30 minutes, until golden brown and bubbling at the edges. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Cook the potatoes in a large pan of boiling, salted water for 6–8 minutes until just tender. Drain and set aside. Cook the potatoes in a large pan of boiling, salted water for 6–8 minutes until just tender. Drain and set aside. Heat the vegetable oil in a large, non-stick frying pan over a medium heat. Add the onions and garlic and cook for 3–4 minutes to soften. Add the mushrooms and chopped rosemary and cook for a further couple of minutes. Add the cooked potatoes and season with salt and pepper. Heat the vegetable oil in a large, non-stick frying pan over a medium heat. Add the onions and garlic and cook for 3–4 minutes to soften. Add the mushrooms and chopped rosemary and cook for a further couple of minutes. Add the cooked potatoes and season with salt and pepper. Pour in the vegan gravy with 4 tablespoons water. Bring to the boil, then reduce the heat and simmer for a couple of minutes to thicken. Season with salt and pepper and pour into an ovenproof pie dish (aproximately 20x25cm/8x10in and 5cm/2in deep) or individual pie dishes, and allow to cool. Pour in the vegan gravy with 4 tablespoons water. Bring to the boil, then reduce the heat and simmer for a couple of minutes to thicken. Season with salt and pepper and pour into an ovenproof pie dish (aproximately 20x25cm/8x10in and 5cm/2in deep) or individual pie dishes, and allow to cool. Brush the edges of the pie dish with a little coconut oil. Unwrap the pastry and place on top of the cooled filling in the pie dish. Trim the excess pastry and press the pastry into the edges of the pie dish using a fork or your thumb. Make a slit in the middle of the pastry using a small, sharp knife (to allow steam to escape). Generously brush the top of the pastry with coconut oil to glaze. Brush the edges of the pie dish with a little coconut oil. Unwrap the pastry and place on top of the cooled filling in the pie dish. Trim the excess pastry and press the pastry into the edges of the pie dish using a fork or your thumb. Make a slit in the middle of the pastry using a small, sharp knife (to allow steam to escape). Generously brush the top of the pastry with coconut oil to glaze. Bake for 25–30 minutes, until golden brown and bubbling at the edges. Serve immediately. Bake for 25–30 minutes, until golden brown and bubbling at the edges. Serve immediately. Recipe tips Most ready-rolled pastry is now vegan, but check the packet to be sure. | {
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"title": "Vegan pie recipe",
"content": "Vegan pie with chestnut mushrooms, potato, garlic and rosemary An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_pie_with_chestnut_13207_16x9.jpg An easy homemade vegan pie packed with chestnut mushrooms, potatoes, rosemary and garlic. Serve with chips and plenty of gravy. This recipe is based on the vegan pie served at Hirds Family Fisheries in Halifax. It has been adapted to make it easier to cook in a domestic kitchen. 600g/1lb 5oz potatoes, peeled and chopped into bite-size pieces2 tbsp vegetable oil1 red onion, roughly chopped2 garlic cloves, crushed400g/14oz chestnut mushrooms, thickly sliced1 tsp chopped rosemary350ml/12fl oz vegan gravy 1 tbsp coconut oil, at room temperature (for brushing)320g ready-rolled shortcrust pastry (see recipe tip)salt and freshly ground black pepper 600g/1lb 5oz potatoes, peeled and chopped into bite-size pieces 2 tbsp vegetable oil 1 red onion, roughly chopped 2 garlic cloves, crushed 400g/14oz chestnut mushrooms, thickly sliced 1 tsp chopped rosemary 350ml/12fl oz vegan gravy 350ml/12fl oz vegan gravy 1 tbsp coconut oil, at room temperature (for brushing) 320g ready-rolled shortcrust pastry (see recipe tip) salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Cook the potatoes in a large pan of boiling, salted water for 6–8 minutes until just tender. Drain and set aside.Heat the vegetable oil in a large, non-stick frying pan over a medium heat. Add the onions and garlic and cook for 3–4 minutes to soften. Add the mushrooms and chopped rosemary and cook for a further couple of minutes. Add the cooked potatoes and season with salt and pepper. Pour in the vegan gravy with 4 tablespoons water. Bring to the boil, then reduce the heat and simmer for a couple of minutes to thicken. Season with salt and pepper and pour into an ovenproof pie dish (aproximately 20x25cm/8x10in and 5cm/2in deep) or individual pie dishes, and allow to cool.Brush the edges of the pie dish with a little coconut oil. Unwrap the pastry and place on top of the cooled filling in the pie dish. Trim the excess pastry and press the pastry into the edges of the pie dish using a fork or your thumb. Make a slit in the middle of the pastry using a small, sharp knife (to allow steam to escape). Generously brush the top of the pastry with coconut oil to glaze. Bake for 25–30 minutes, until golden brown and bubbling at the edges. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Cook the potatoes in a large pan of boiling, salted water for 6–8 minutes until just tender. Drain and set aside. Cook the potatoes in a large pan of boiling, salted water for 6–8 minutes until just tender. Drain and set aside. Heat the vegetable oil in a large, non-stick frying pan over a medium heat. Add the onions and garlic and cook for 3–4 minutes to soften. Add the mushrooms and chopped rosemary and cook for a further couple of minutes. Add the cooked potatoes and season with salt and pepper. Heat the vegetable oil in a large, non-stick frying pan over a medium heat. Add the onions and garlic and cook for 3–4 minutes to soften. Add the mushrooms and chopped rosemary and cook for a further couple of minutes. Add the cooked potatoes and season with salt and pepper. Pour in the vegan gravy with 4 tablespoons water. Bring to the boil, then reduce the heat and simmer for a couple of minutes to thicken. Season with salt and pepper and pour into an ovenproof pie dish (aproximately 20x25cm/8x10in and 5cm/2in deep) or individual pie dishes, and allow to cool. Pour in the vegan gravy with 4 tablespoons water. Bring to the boil, then reduce the heat and simmer for a couple of minutes to thicken. Season with salt and pepper and pour into an ovenproof pie dish (aproximately 20x25cm/8x10in and 5cm/2in deep) or individual pie dishes, and allow to cool. Brush the edges of the pie dish with a little coconut oil. Unwrap the pastry and place on top of the cooled filling in the pie dish. Trim the excess pastry and press the pastry into the edges of the pie dish using a fork or your thumb. Make a slit in the middle of the pastry using a small, sharp knife (to allow steam to escape). Generously brush the top of the pastry with coconut oil to glaze. Brush the edges of the pie dish with a little coconut oil. Unwrap the pastry and place on top of the cooled filling in the pie dish. Trim the excess pastry and press the pastry into the edges of the pie dish using a fork or your thumb. Make a slit in the middle of the pastry using a small, sharp knife (to allow steam to escape). Generously brush the top of the pastry with coconut oil to glaze. Bake for 25–30 minutes, until golden brown and bubbling at the edges. Serve immediately. Bake for 25–30 minutes, until golden brown and bubbling at the edges. Serve immediately. Recipe tips Most ready-rolled pastry is now vegan, but check the packet to be sure."
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} | 86b7d00e96c1c44d9a34ec234302e912e213f8353588e758fa0dbf47b09d99a1 | Stuffed peppers in a creamy tomato sauce recipe
An average of 4.8 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stuffed_peppers_in_a_57103_16x9.jpg Stuffed peppers are a brilliant midweek meal and you can use the rice of your choice for these. Perfect if you're vegetarian or trying to eat less meat. 70g/2½oz brown or white rice2 tbsp butter splash olive oil1 onion, finely chopped1 large carrot, peeled and finely chopped2 celery sticks, finely chopped100g/3½oz sweetcorn kernels or peas1 green apple, cored and dicedsmall handful fresh thyme leavessalt and ground white pepper4 large red peppers, tops sliced off, seeds removed 70g/2½oz brown or white rice 2 tbsp butter splash olive oil 1 onion, finely chopped 1 large carrot, peeled and finely chopped 2 celery sticks, finely chopped 100g/3½oz sweetcorn kernels or peas 1 green apple, cored and diced small handful fresh thyme leaves salt and ground white pepper 4 large red peppers, tops sliced off, seeds removed 2 tbsp butter splash olive oil1 onion, thinly sliced3 garlic cloves, thinly sliced2 large ripe tomatoes (or 400g tin chopped tomatoes), peeled and grated100g/3½oz crème fraîche or thick double cream200ml/7fl oz vegetable stocksprinkle sugar (optional)salt and ground white pepper 2 tbsp butter splash olive oil 1 onion, thinly sliced 3 garlic cloves, thinly sliced 2 large ripe tomatoes (or 400g tin chopped tomatoes), peeled and grated 100g/3½oz crème fraîche or thick double cream 200ml/7fl oz vegetable stock sprinkle sugar (optional) salt and ground white pepper chopped fresh parsley and dill, to garnish100g/3½oz yoghurt chopped fresh parsley and dill, to garnish 100g/3½oz yoghurt Method To make the filling, cook the rice in a saucepan of boiling water according to packet instructions. Drain well and leave to cool. Heat the butter and oil in a large frying pan over a medium–low heat. Add the onion, carrot and celery and cook until softened and slightly golden. Stir in the rice, sweetcorn, apple and thyme. Season generously with salt and pepper – the filling should be very well seasoned, almost on the verge of being slightly over seasoned as it will also season the peppers too. To make the sauce, heat the butter and oil in a frying pan over a medium heat. Add the onion and cook for 5 minutes, until it softens and starts to turn golden. Add the garlic, turn down the heat to low and cook gently for about 3–5 minutes. Add the tomatoes and cook for 15 minutes, stirring from time to time. Whisk the crème fraîche and stock together, then pour into the pan and stir in well. Season with salt, pepper and sugar, if preferred. To make the peppers, preheat the oven to 220C/200C Fan/Gas 7. Stuff the peppers with the filling. Pour half the sauce into a baking dish that will snugly hold the peppers. Sit them upright in the dish, then pour the rest of the sauce over the top. Cover the dish tightly with a lid or foil and cook in the oven for 30 minutes. Remove the lid or foil and return to the oven for another 10 minutes until cooked through. Garnish with parsley and dill and serve immediately with yoghurt on the side. To make the filling, cook the rice in a saucepan of boiling water according to packet instructions. Drain well and leave to cool. To make the filling, cook the rice in a saucepan of boiling water according to packet instructions. Drain well and leave to cool. Heat the butter and oil in a large frying pan over a medium–low heat. Add the onion, carrot and celery and cook until softened and slightly golden. Stir in the rice, sweetcorn, apple and thyme. Season generously with salt and pepper – the filling should be very well seasoned, almost on the verge of being slightly over seasoned as it will also season the peppers too. Heat the butter and oil in a large frying pan over a medium–low heat. Add the onion, carrot and celery and cook until softened and slightly golden. Stir in the rice, sweetcorn, apple and thyme. Season generously with salt and pepper – the filling should be very well seasoned, almost on the verge of being slightly over seasoned as it will also season the peppers too. To make the sauce, heat the butter and oil in a frying pan over a medium heat. Add the onion and cook for 5 minutes, until it softens and starts to turn golden. Add the garlic, turn down the heat to low and cook gently for about 3–5 minutes. To make the sauce, heat the butter and oil in a frying pan over a medium heat. Add the onion and cook for 5 minutes, until it softens and starts to turn golden. Add the garlic, turn down the heat to low and cook gently for about 3–5 minutes. Add the tomatoes and cook for 15 minutes, stirring from time to time. Whisk the crème fraîche and stock together, then pour into the pan and stir in well. Season with salt, pepper and sugar, if preferred. Add the tomatoes and cook for 15 minutes, stirring from time to time. Whisk the crème fraîche and stock together, then pour into the pan and stir in well. Season with salt, pepper and sugar, if preferred. To make the peppers, preheat the oven to 220C/200C Fan/Gas 7. Stuff the peppers with the filling. Pour half the sauce into a baking dish that will snugly hold the peppers. Sit them upright in the dish, then pour the rest of the sauce over the top. To make the peppers, preheat the oven to 220C/200C Fan/Gas 7. Stuff the peppers with the filling. Pour half the sauce into a baking dish that will snugly hold the peppers. Sit them upright in the dish, then pour the rest of the sauce over the top. Cover the dish tightly with a lid or foil and cook in the oven for 30 minutes. Remove the lid or foil and return to the oven for another 10 minutes until cooked through. Garnish with parsley and dill and serve immediately with yoghurt on the side. Cover the dish tightly with a lid or foil and cook in the oven for 30 minutes. Remove the lid or foil and return to the oven for another 10 minutes until cooked through. Garnish with parsley and dill and serve immediately with yoghurt on the side. | {
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"title": "Stuffed peppers in a creamy tomato sauce recipe",
"content": "An average of 4.8 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stuffed_peppers_in_a_57103_16x9.jpg Stuffed peppers are a brilliant midweek meal and you can use the rice of your choice for these. Perfect if you're vegetarian or trying to eat less meat. 70g/2½oz brown or white rice2 tbsp butter splash olive oil1 onion, finely chopped1 large carrot, peeled and finely chopped2 celery sticks, finely chopped100g/3½oz sweetcorn kernels or peas1 green apple, cored and dicedsmall handful fresh thyme leavessalt and ground white pepper4 large red peppers, tops sliced off, seeds removed 70g/2½oz brown or white rice 2 tbsp butter splash olive oil 1 onion, finely chopped 1 large carrot, peeled and finely chopped 2 celery sticks, finely chopped 100g/3½oz sweetcorn kernels or peas 1 green apple, cored and diced small handful fresh thyme leaves salt and ground white pepper 4 large red peppers, tops sliced off, seeds removed 2 tbsp butter splash olive oil1 onion, thinly sliced3 garlic cloves, thinly sliced2 large ripe tomatoes (or 400g tin chopped tomatoes), peeled and grated100g/3½oz crème fraîche or thick double cream200ml/7fl oz vegetable stocksprinkle sugar (optional)salt and ground white pepper 2 tbsp butter splash olive oil 1 onion, thinly sliced 3 garlic cloves, thinly sliced 2 large ripe tomatoes (or 400g tin chopped tomatoes), peeled and grated 100g/3½oz crème fraîche or thick double cream 200ml/7fl oz vegetable stock sprinkle sugar (optional) salt and ground white pepper chopped fresh parsley and dill, to garnish100g/3½oz yoghurt chopped fresh parsley and dill, to garnish 100g/3½oz yoghurt Method To make the filling, cook the rice in a saucepan of boiling water according to packet instructions. Drain well and leave to cool. Heat the butter and oil in a large frying pan over a medium–low heat. Add the onion, carrot and celery and cook until softened and slightly golden. Stir in the rice, sweetcorn, apple and thyme. Season generously with salt and pepper – the filling should be very well seasoned, almost on the verge of being slightly over seasoned as it will also season the peppers too. To make the sauce, heat the butter and oil in a frying pan over a medium heat. Add the onion and cook for 5 minutes, until it softens and starts to turn golden. Add the garlic, turn down the heat to low and cook gently for about 3–5 minutes. Add the tomatoes and cook for 15 minutes, stirring from time to time. Whisk the crème fraîche and stock together, then pour into the pan and stir in well. Season with salt, pepper and sugar, if preferred. To make the peppers, preheat the oven to 220C/200C Fan/Gas 7. Stuff the peppers with the filling. Pour half the sauce into a baking dish that will snugly hold the peppers. Sit them upright in the dish, then pour the rest of the sauce over the top. Cover the dish tightly with a lid or foil and cook in the oven for 30 minutes. Remove the lid or foil and return to the oven for another 10 minutes until cooked through. Garnish with parsley and dill and serve immediately with yoghurt on the side. To make the filling, cook the rice in a saucepan of boiling water according to packet instructions. Drain well and leave to cool. To make the filling, cook the rice in a saucepan of boiling water according to packet instructions. Drain well and leave to cool. Heat the butter and oil in a large frying pan over a medium–low heat. Add the onion, carrot and celery and cook until softened and slightly golden. Stir in the rice, sweetcorn, apple and thyme. Season generously with salt and pepper – the filling should be very well seasoned, almost on the verge of being slightly over seasoned as it will also season the peppers too. Heat the butter and oil in a large frying pan over a medium–low heat. Add the onion, carrot and celery and cook until softened and slightly golden. Stir in the rice, sweetcorn, apple and thyme. Season generously with salt and pepper – the filling should be very well seasoned, almost on the verge of being slightly over seasoned as it will also season the peppers too. To make the sauce, heat the butter and oil in a frying pan over a medium heat. Add the onion and cook for 5 minutes, until it softens and starts to turn golden. Add the garlic, turn down the heat to low and cook gently for about 3–5 minutes. To make the sauce, heat the butter and oil in a frying pan over a medium heat. Add the onion and cook for 5 minutes, until it softens and starts to turn golden. Add the garlic, turn down the heat to low and cook gently for about 3–5 minutes. Add the tomatoes and cook for 15 minutes, stirring from time to time. Whisk the crème fraîche and stock together, then pour into the pan and stir in well. Season with salt, pepper and sugar, if preferred. Add the tomatoes and cook for 15 minutes, stirring from time to time. Whisk the crème fraîche and stock together, then pour into the pan and stir in well. Season with salt, pepper and sugar, if preferred. To make the peppers, preheat the oven to 220C/200C Fan/Gas 7. Stuff the peppers with the filling. Pour half the sauce into a baking dish that will snugly hold the peppers. Sit them upright in the dish, then pour the rest of the sauce over the top. To make the peppers, preheat the oven to 220C/200C Fan/Gas 7. Stuff the peppers with the filling. Pour half the sauce into a baking dish that will snugly hold the peppers. Sit them upright in the dish, then pour the rest of the sauce over the top. Cover the dish tightly with a lid or foil and cook in the oven for 30 minutes. Remove the lid or foil and return to the oven for another 10 minutes until cooked through. Garnish with parsley and dill and serve immediately with yoghurt on the side. Cover the dish tightly with a lid or foil and cook in the oven for 30 minutes. Remove the lid or foil and return to the oven for another 10 minutes until cooked through. Garnish with parsley and dill and serve immediately with yoghurt on the side."
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} | 52c79877ccc55592d08dabb519b9f99ec36a5027e4af3630adfea0ce7a26878a | Stuffed butternut squash with herbs recipe
Stuffed butternut squash with fresh herbs, cinnamon and rice An average of 4.6 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stuffed_butternut_squash_42990_16x9.jpg Stuffed butternut squash takes centre-stage in this colourful vegetarian feast. Make it vegan by using dairy-free yoghurt, spread and feta. 200g/7oz natural yoghurt or dairy-free alternative2 garlic cloves, minced20g/¾oz finely chopped mint leavessalt and freshly ground black pepper 200g/7oz natural yoghurt or dairy-free alternative 2 garlic cloves, minced 20g/¾oz finely chopped mint leaves salt and freshly ground black pepper 80g/3oz brown or white basmati rice1 large butternut squash (approx. 700g/1lb 9oz), cut in half lengthways and seeds removed3 tbsp butter or dairy-free alternative 1 tbsp olive oil 2 yellow onions, finely diced 2 tsp ground cinnamon 20g/¾oz finely chopped fresh parsley20g/¾oz finely chopped fresh coriander20g/¾oz finely chopped fresh dill100g/3½oz toasted pistachios, roughly chopped ½ pomegranate, seeds removed200g/7oz feta (or dairy-free alternative), crumbled 80g/3oz brown or white basmati rice 1 large butternut squash (approx. 700g/1lb 9oz), cut in half lengthways and seeds removed 3 tbsp butter or dairy-free alternative 1 tbsp olive oil 2 yellow onions, finely diced 2 tsp ground cinnamon 20g/¾oz finely chopped fresh parsley 20g/¾oz finely chopped fresh coriander 20g/¾oz finely chopped fresh dill 100g/3½oz toasted pistachios, roughly chopped ½ pomegranate, seeds removed 200g/7oz feta (or dairy-free alternative), crumbled Method Preheat the oven to 200C/180C Fan/Gas 6.Make the yoghurt sauce by whisking all the ingredients together in a bowl. Season with salt and pepper before transferring to a serving bowl. Keep chilled until ready to use. Bring a pan of salted water to the boil and cook the rice as per packet instructions. Drain and keep warm once cooked. Line a baking tray with greaseproof paper, and place the butternut squash halves cut side down on the lined baking tray. Bake in the oven for 30–45 minutes, or until cooked through and soft. Meanwhile, in a frying pan on a medium heat, melt the butter (or dairy-free alternative) with the oil. Add the onions and cinnamon and cook until softened, stirring often. This will take about 15 minutes. Set aside.When the squash is ready, remove from the oven and allow to cool a little before scooping out the flesh into a large mixing bowl. Keep the skins intact and leave on the baking tray. In another small bowl, mix the parsley, coriander, dill, pistachios and pomegranate seeds. Add the warm rice, feta, cooked onions and two-thirds of the herb mixture to the squash flesh. Mix thoroughly and then spoon equally into the squash skins. Bake in the oven for 15–18 minutes, or until piping hot. Carefully place the cooked squash on a serving platter, then scatter over the remaining herb mixture. Serve hot with the yoghurt sauce. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Make the yoghurt sauce by whisking all the ingredients together in a bowl. Season with salt and pepper before transferring to a serving bowl. Keep chilled until ready to use. Make the yoghurt sauce by whisking all the ingredients together in a bowl. Season with salt and pepper before transferring to a serving bowl. Keep chilled until ready to use. Bring a pan of salted water to the boil and cook the rice as per packet instructions. Drain and keep warm once cooked. Bring a pan of salted water to the boil and cook the rice as per packet instructions. Drain and keep warm once cooked. Line a baking tray with greaseproof paper, and place the butternut squash halves cut side down on the lined baking tray. Bake in the oven for 30–45 minutes, or until cooked through and soft. Line a baking tray with greaseproof paper, and place the butternut squash halves cut side down on the lined baking tray. Bake in the oven for 30–45 minutes, or until cooked through and soft. Meanwhile, in a frying pan on a medium heat, melt the butter (or dairy-free alternative) with the oil. Add the onions and cinnamon and cook until softened, stirring often. This will take about 15 minutes. Set aside. Meanwhile, in a frying pan on a medium heat, melt the butter (or dairy-free alternative) with the oil. Add the onions and cinnamon and cook until softened, stirring often. This will take about 15 minutes. Set aside. When the squash is ready, remove from the oven and allow to cool a little before scooping out the flesh into a large mixing bowl. Keep the skins intact and leave on the baking tray. When the squash is ready, remove from the oven and allow to cool a little before scooping out the flesh into a large mixing bowl. Keep the skins intact and leave on the baking tray. In another small bowl, mix the parsley, coriander, dill, pistachios and pomegranate seeds. In another small bowl, mix the parsley, coriander, dill, pistachios and pomegranate seeds. Add the warm rice, feta, cooked onions and two-thirds of the herb mixture to the squash flesh. Mix thoroughly and then spoon equally into the squash skins. Bake in the oven for 15–18 minutes, or until piping hot. Add the warm rice, feta, cooked onions and two-thirds of the herb mixture to the squash flesh. Mix thoroughly and then spoon equally into the squash skins. Bake in the oven for 15–18 minutes, or until piping hot. Carefully place the cooked squash on a serving platter, then scatter over the remaining herb mixture. Serve hot with the yoghurt sauce. Carefully place the cooked squash on a serving platter, then scatter over the remaining herb mixture. Serve hot with the yoghurt sauce. | {
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"title": "Stuffed butternut squash with herbs recipe",
"content": "Stuffed butternut squash with fresh herbs, cinnamon and rice An average of 4.6 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stuffed_butternut_squash_42990_16x9.jpg Stuffed butternut squash takes centre-stage in this colourful vegetarian feast. Make it vegan by using dairy-free yoghurt, spread and feta. 200g/7oz natural yoghurt or dairy-free alternative2 garlic cloves, minced20g/¾oz finely chopped mint leavessalt and freshly ground black pepper 200g/7oz natural yoghurt or dairy-free alternative 2 garlic cloves, minced 20g/¾oz finely chopped mint leaves salt and freshly ground black pepper 80g/3oz brown or white basmati rice1 large butternut squash (approx. 700g/1lb 9oz), cut in half lengthways and seeds removed3 tbsp butter or dairy-free alternative 1 tbsp olive oil 2 yellow onions, finely diced 2 tsp ground cinnamon 20g/¾oz finely chopped fresh parsley20g/¾oz finely chopped fresh coriander20g/¾oz finely chopped fresh dill100g/3½oz toasted pistachios, roughly chopped ½ pomegranate, seeds removed200g/7oz feta (or dairy-free alternative), crumbled 80g/3oz brown or white basmati rice 1 large butternut squash (approx. 700g/1lb 9oz), cut in half lengthways and seeds removed 3 tbsp butter or dairy-free alternative 1 tbsp olive oil 2 yellow onions, finely diced 2 tsp ground cinnamon 20g/¾oz finely chopped fresh parsley 20g/¾oz finely chopped fresh coriander 20g/¾oz finely chopped fresh dill 100g/3½oz toasted pistachios, roughly chopped ½ pomegranate, seeds removed 200g/7oz feta (or dairy-free alternative), crumbled Method Preheat the oven to 200C/180C Fan/Gas 6.Make the yoghurt sauce by whisking all the ingredients together in a bowl. Season with salt and pepper before transferring to a serving bowl. Keep chilled until ready to use. Bring a pan of salted water to the boil and cook the rice as per packet instructions. Drain and keep warm once cooked. Line a baking tray with greaseproof paper, and place the butternut squash halves cut side down on the lined baking tray. Bake in the oven for 30–45 minutes, or until cooked through and soft. Meanwhile, in a frying pan on a medium heat, melt the butter (or dairy-free alternative) with the oil. Add the onions and cinnamon and cook until softened, stirring often. This will take about 15 minutes. Set aside.When the squash is ready, remove from the oven and allow to cool a little before scooping out the flesh into a large mixing bowl. Keep the skins intact and leave on the baking tray. In another small bowl, mix the parsley, coriander, dill, pistachios and pomegranate seeds. Add the warm rice, feta, cooked onions and two-thirds of the herb mixture to the squash flesh. Mix thoroughly and then spoon equally into the squash skins. Bake in the oven for 15–18 minutes, or until piping hot. Carefully place the cooked squash on a serving platter, then scatter over the remaining herb mixture. Serve hot with the yoghurt sauce. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Make the yoghurt sauce by whisking all the ingredients together in a bowl. Season with salt and pepper before transferring to a serving bowl. Keep chilled until ready to use. Make the yoghurt sauce by whisking all the ingredients together in a bowl. Season with salt and pepper before transferring to a serving bowl. Keep chilled until ready to use. Bring a pan of salted water to the boil and cook the rice as per packet instructions. Drain and keep warm once cooked. Bring a pan of salted water to the boil and cook the rice as per packet instructions. Drain and keep warm once cooked. Line a baking tray with greaseproof paper, and place the butternut squash halves cut side down on the lined baking tray. Bake in the oven for 30–45 minutes, or until cooked through and soft. Line a baking tray with greaseproof paper, and place the butternut squash halves cut side down on the lined baking tray. Bake in the oven for 30–45 minutes, or until cooked through and soft. Meanwhile, in a frying pan on a medium heat, melt the butter (or dairy-free alternative) with the oil. Add the onions and cinnamon and cook until softened, stirring often. This will take about 15 minutes. Set aside. Meanwhile, in a frying pan on a medium heat, melt the butter (or dairy-free alternative) with the oil. Add the onions and cinnamon and cook until softened, stirring often. This will take about 15 minutes. Set aside. When the squash is ready, remove from the oven and allow to cool a little before scooping out the flesh into a large mixing bowl. Keep the skins intact and leave on the baking tray. When the squash is ready, remove from the oven and allow to cool a little before scooping out the flesh into a large mixing bowl. Keep the skins intact and leave on the baking tray. In another small bowl, mix the parsley, coriander, dill, pistachios and pomegranate seeds. In another small bowl, mix the parsley, coriander, dill, pistachios and pomegranate seeds. Add the warm rice, feta, cooked onions and two-thirds of the herb mixture to the squash flesh. Mix thoroughly and then spoon equally into the squash skins. Bake in the oven for 15–18 minutes, or until piping hot. Add the warm rice, feta, cooked onions and two-thirds of the herb mixture to the squash flesh. Mix thoroughly and then spoon equally into the squash skins. Bake in the oven for 15–18 minutes, or until piping hot. Carefully place the cooked squash on a serving platter, then scatter over the remaining herb mixture. Serve hot with the yoghurt sauce. Carefully place the cooked squash on a serving platter, then scatter over the remaining herb mixture. Serve hot with the yoghurt sauce."
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} | f9896f20b17b975f3640248a21811595d23673b7e01762ab29083d4aeae9c23d | Falafel wraps recipe
An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/falafel_wraps_59124_16x9.jpg These tasty veggie wraps can be easily adapted for vegans by swapping the plain yoghurt for a dairy-free alternative. Packed with crunchy veg, they are a healthy choice for lunch or a light dinner. Each serving provides 390 kcal, 14.5g protein, 54g carbohydrate (of which 8g sugars), 10.5g fat (of which 3g saturates), 9g fibre and 1.7g salt. ½ onion, finely chopped2 garlic cloves, finely chopped1 tsp ground cumin1 tsp sweet smoked paprika1 red chilli, finely chopped2 tbsp finely chopped coriander (leaves and stalks)1 tbsp gram flour400g can chickpeas, drained 1 tbsp olive oilsalt and freshly ground black pepper ½ onion, finely chopped 2 garlic cloves, finely chopped 1 tsp ground cumin 1 tsp sweet smoked paprika 1 red chilli, finely chopped 2 tbsp finely chopped coriander (leaves and stalks) 1 tbsp gram flour 400g can chickpeas, drained 1 tbsp olive oil salt and freshly ground black pepper 8 tbsp plain yoghurt1 lemon, juice only 1 tbsp harissa paste 4 large tortilla wraps or flatbreads½ cucumber, thinly shredded with a julienne peeler 1 carrot, thinly shredded with a julienne peeler 2 large gherkins, thinly sliced1 Baby Gem lettuce, shredded 8 tbsp plain yoghurt 1 lemon, juice only 1 tbsp harissa paste 4 large tortilla wraps or flatbreads ½ cucumber, thinly shredded with a julienne peeler 1 carrot, thinly shredded with a julienne peeler 2 large gherkins, thinly sliced 1 Baby Gem lettuce, shredded Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.To make the falafel, put all the falafel ingredients in a food processor. Season and blend until fairly smooth. Divide the mixture into 12 balls or patties (using wet hands so that they don’t stick). Spread the falafels over the prepared tray and bake for 12–15 minutes, or until golden-brown and crisp.To assemble the wraps, mix together the yoghurt, lemon juice and harissa in a small bowl. Warm the wraps in a large pan over a medium heat for 1–2 minutes, then spread a large spoonful of yoghurt mixture onto the wraps. Divide the cucumber, carrot, gherkins and lettuce between the wraps and top each with three falafels. Wrap up and serve. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. To make the falafel, put all the falafel ingredients in a food processor. Season and blend until fairly smooth. Divide the mixture into 12 balls or patties (using wet hands so that they don’t stick). Spread the falafels over the prepared tray and bake for 12–15 minutes, or until golden-brown and crisp. To make the falafel, put all the falafel ingredients in a food processor. Season and blend until fairly smooth. Divide the mixture into 12 balls or patties (using wet hands so that they don’t stick). Spread the falafels over the prepared tray and bake for 12–15 minutes, or until golden-brown and crisp. To assemble the wraps, mix together the yoghurt, lemon juice and harissa in a small bowl. To assemble the wraps, mix together the yoghurt, lemon juice and harissa in a small bowl. Warm the wraps in a large pan over a medium heat for 1–2 minutes, then spread a large spoonful of yoghurt mixture onto the wraps. Divide the cucumber, carrot, gherkins and lettuce between the wraps and top each with three falafels. Wrap up and serve. Warm the wraps in a large pan over a medium heat for 1–2 minutes, then spread a large spoonful of yoghurt mixture onto the wraps. Divide the cucumber, carrot, gherkins and lettuce between the wraps and top each with three falafels. Wrap up and serve. | {
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"title": "Falafel wraps recipe",
"content": "An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/falafel_wraps_59124_16x9.jpg These tasty veggie wraps can be easily adapted for vegans by swapping the plain yoghurt for a dairy-free alternative. Packed with crunchy veg, they are a healthy choice for lunch or a light dinner. Each serving provides 390 kcal, 14.5g protein, 54g carbohydrate (of which 8g sugars), 10.5g fat (of which 3g saturates), 9g fibre and 1.7g salt. ½ onion, finely chopped2 garlic cloves, finely chopped1 tsp ground cumin1 tsp sweet smoked paprika1 red chilli, finely chopped2 tbsp finely chopped coriander (leaves and stalks)1 tbsp gram flour400g can chickpeas, drained 1 tbsp olive oilsalt and freshly ground black pepper ½ onion, finely chopped 2 garlic cloves, finely chopped 1 tsp ground cumin 1 tsp sweet smoked paprika 1 red chilli, finely chopped 2 tbsp finely chopped coriander (leaves and stalks) 1 tbsp gram flour 400g can chickpeas, drained 1 tbsp olive oil salt and freshly ground black pepper 8 tbsp plain yoghurt1 lemon, juice only 1 tbsp harissa paste 4 large tortilla wraps or flatbreads½ cucumber, thinly shredded with a julienne peeler 1 carrot, thinly shredded with a julienne peeler 2 large gherkins, thinly sliced1 Baby Gem lettuce, shredded 8 tbsp plain yoghurt 1 lemon, juice only 1 tbsp harissa paste 4 large tortilla wraps or flatbreads ½ cucumber, thinly shredded with a julienne peeler 1 carrot, thinly shredded with a julienne peeler 2 large gherkins, thinly sliced 1 Baby Gem lettuce, shredded Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.To make the falafel, put all the falafel ingredients in a food processor. Season and blend until fairly smooth. Divide the mixture into 12 balls or patties (using wet hands so that they don’t stick). Spread the falafels over the prepared tray and bake for 12–15 minutes, or until golden-brown and crisp.To assemble the wraps, mix together the yoghurt, lemon juice and harissa in a small bowl. Warm the wraps in a large pan over a medium heat for 1–2 minutes, then spread a large spoonful of yoghurt mixture onto the wraps. Divide the cucumber, carrot, gherkins and lettuce between the wraps and top each with three falafels. Wrap up and serve. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. To make the falafel, put all the falafel ingredients in a food processor. Season and blend until fairly smooth. Divide the mixture into 12 balls or patties (using wet hands so that they don’t stick). Spread the falafels over the prepared tray and bake for 12–15 minutes, or until golden-brown and crisp. To make the falafel, put all the falafel ingredients in a food processor. Season and blend until fairly smooth. Divide the mixture into 12 balls or patties (using wet hands so that they don’t stick). Spread the falafels over the prepared tray and bake for 12–15 minutes, or until golden-brown and crisp. To assemble the wraps, mix together the yoghurt, lemon juice and harissa in a small bowl. To assemble the wraps, mix together the yoghurt, lemon juice and harissa in a small bowl. Warm the wraps in a large pan over a medium heat for 1–2 minutes, then spread a large spoonful of yoghurt mixture onto the wraps. Divide the cucumber, carrot, gherkins and lettuce between the wraps and top each with three falafels. Wrap up and serve. Warm the wraps in a large pan over a medium heat for 1–2 minutes, then spread a large spoonful of yoghurt mixture onto the wraps. Divide the cucumber, carrot, gherkins and lettuce between the wraps and top each with three falafels. Wrap up and serve."
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} | 267883073deec66483007d97bd0e85fc09f42b97975ea4ae6cf2ab75ae3c08d9 | Cheese, potato and onion pie recipe
An average of 4.5 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_potato_and_onion_96190_16x9.jpg The rich pastry in this cheese pie is very tender and almost melts into the filling beneath. Serve this as a vegetarian main course, with some steamed greens or a big bowl of salad. 200g/7oz plain flour75g/2½oz cold unsalted butter, cut into roughly 1cm/½in dice75g/2½oz white vegetable fat, cut into small pieces25g/1oz parmesan (or vegetarian alternative), finely grated25g/1oz mature cheddar, finely grated1 free-range egg, beaten, to finish 200g/7oz plain flour 75g/2½oz cold unsalted butter, cut into roughly 1cm/½in dice 75g/2½oz white vegetable fat, cut into small pieces 25g/1oz parmesan (or vegetarian alternative), finely grated 25g/1oz mature cheddar, finely grated 1 free-range egg, beaten, to finish 1kg/2lb 4oz Desiree potatoes, peeled and cut into large chunks1 onion, finely diced 375g/13oz mature cheddar, grated 50ml/2fl oz milk2 tbsp chopped chivessalt and white pepper 1kg/2lb 4oz Desiree potatoes, peeled and cut into large chunks 1 onion, finely diced 375g/13oz mature cheddar, grated 50ml/2fl oz milk 2 tbsp chopped chives salt and white pepper Method To make the pastry, put the flour into a bowl. Add the butter and vegetable fat and rub them in lightly with your fingertips until the mixture looks like coarse breadcrumbs (this dough is richer and stickier than a standard pastry). Alternatively, rub in the fat using a food processor or a mixer, and then transfer to a bowl. Add the cheeses to the flour and fat and mix well. Now, using a table knife, work in just enough cold water to bring the pastry together into a dough. You’ll probably need 2-3 tablespoon. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and place in the fridge to chill while you make the filling. Preheat the oven to 200C/400F/Gas 6 and have ready a metal baking dish, about 24x20cm/10x8in big and 5cm/2in deep.For the filling, place the potatoes in a saucepan, cover with water, add a little salt and bring to the boil. Reduce to a simmer and cook until the potatoes are tender enough to mash, about 12-15 minutes. Drain the potatoes well and put them through a ricer into a large bowl (this will give you smooth, lump-free mash but you can use a standard potato masher if you prefer). Add the onion, cheese, some salt and a good pinch of white pepper. Beat with a wooden spoon so the cheese is well incorporated. Add the milk and chives and give the mix a good stir.Put the mash into the tin and use the back of a spoon spread it out until smooth and even.On a lightly floured surface, roll out the pastry so it will just fit on top of the mash. It should be 8-10mm/1/3in thick. Place it on top of the mash, trim the edges neatly and mark the pastry into six portions by scoring it with a knife.Brush the pastry with the beaten egg and bake for 20-25 minutes, or until golden-brown. Let the pie stand for 15 minutes before cutting and serving. To make the pastry, put the flour into a bowl. Add the butter and vegetable fat and rub them in lightly with your fingertips until the mixture looks like coarse breadcrumbs (this dough is richer and stickier than a standard pastry). Alternatively, rub in the fat using a food processor or a mixer, and then transfer to a bowl. To make the pastry, put the flour into a bowl. Add the butter and vegetable fat and rub them in lightly with your fingertips until the mixture looks like coarse breadcrumbs (this dough is richer and stickier than a standard pastry). Alternatively, rub in the fat using a food processor or a mixer, and then transfer to a bowl. Add the cheeses to the flour and fat and mix well. Now, using a table knife, work in just enough cold water to bring the pastry together into a dough. You’ll probably need 2-3 tablespoon. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and place in the fridge to chill while you make the filling. Add the cheeses to the flour and fat and mix well. Now, using a table knife, work in just enough cold water to bring the pastry together into a dough. You’ll probably need 2-3 tablespoon. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and place in the fridge to chill while you make the filling. Preheat the oven to 200C/400F/Gas 6 and have ready a metal baking dish, about 24x20cm/10x8in big and 5cm/2in deep. Preheat the oven to 200C/400F/Gas 6 and have ready a metal baking dish, about 24x20cm/10x8in big and 5cm/2in deep. For the filling, place the potatoes in a saucepan, cover with water, add a little salt and bring to the boil. Reduce to a simmer and cook until the potatoes are tender enough to mash, about 12-15 minutes. For the filling, place the potatoes in a saucepan, cover with water, add a little salt and bring to the boil. Reduce to a simmer and cook until the potatoes are tender enough to mash, about 12-15 minutes. Drain the potatoes well and put them through a ricer into a large bowl (this will give you smooth, lump-free mash but you can use a standard potato masher if you prefer). Add the onion, cheese, some salt and a good pinch of white pepper. Beat with a wooden spoon so the cheese is well incorporated. Add the milk and chives and give the mix a good stir. Drain the potatoes well and put them through a ricer into a large bowl (this will give you smooth, lump-free mash but you can use a standard potato masher if you prefer). Add the onion, cheese, some salt and a good pinch of white pepper. Beat with a wooden spoon so the cheese is well incorporated. Add the milk and chives and give the mix a good stir. Put the mash into the tin and use the back of a spoon spread it out until smooth and even. Put the mash into the tin and use the back of a spoon spread it out until smooth and even. On a lightly floured surface, roll out the pastry so it will just fit on top of the mash. It should be 8-10mm/1/3in thick. Place it on top of the mash, trim the edges neatly and mark the pastry into six portions by scoring it with a knife. On a lightly floured surface, roll out the pastry so it will just fit on top of the mash. It should be 8-10mm/1/3in thick. Place it on top of the mash, trim the edges neatly and mark the pastry into six portions by scoring it with a knife. Brush the pastry with the beaten egg and bake for 20-25 minutes, or until golden-brown. Let the pie stand for 15 minutes before cutting and serving. Brush the pastry with the beaten egg and bake for 20-25 minutes, or until golden-brown. Let the pie stand for 15 minutes before cutting and serving. | {
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"title": "Cheese, potato and onion pie recipe",
"content": "An average of 4.5 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_potato_and_onion_96190_16x9.jpg The rich pastry in this cheese pie is very tender and almost melts into the filling beneath. Serve this as a vegetarian main course, with some steamed greens or a big bowl of salad. 200g/7oz plain flour75g/2½oz cold unsalted butter, cut into roughly 1cm/½in dice75g/2½oz white vegetable fat, cut into small pieces25g/1oz parmesan (or vegetarian alternative), finely grated25g/1oz mature cheddar, finely grated1 free-range egg, beaten, to finish 200g/7oz plain flour 75g/2½oz cold unsalted butter, cut into roughly 1cm/½in dice 75g/2½oz white vegetable fat, cut into small pieces 25g/1oz parmesan (or vegetarian alternative), finely grated 25g/1oz mature cheddar, finely grated 1 free-range egg, beaten, to finish 1kg/2lb 4oz Desiree potatoes, peeled and cut into large chunks1 onion, finely diced 375g/13oz mature cheddar, grated 50ml/2fl oz milk2 tbsp chopped chivessalt and white pepper 1kg/2lb 4oz Desiree potatoes, peeled and cut into large chunks 1 onion, finely diced 375g/13oz mature cheddar, grated 50ml/2fl oz milk 2 tbsp chopped chives salt and white pepper Method To make the pastry, put the flour into a bowl. Add the butter and vegetable fat and rub them in lightly with your fingertips until the mixture looks like coarse breadcrumbs (this dough is richer and stickier than a standard pastry). Alternatively, rub in the fat using a food processor or a mixer, and then transfer to a bowl. Add the cheeses to the flour and fat and mix well. Now, using a table knife, work in just enough cold water to bring the pastry together into a dough. You’ll probably need 2-3 tablespoon. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and place in the fridge to chill while you make the filling. Preheat the oven to 200C/400F/Gas 6 and have ready a metal baking dish, about 24x20cm/10x8in big and 5cm/2in deep.For the filling, place the potatoes in a saucepan, cover with water, add a little salt and bring to the boil. Reduce to a simmer and cook until the potatoes are tender enough to mash, about 12-15 minutes. Drain the potatoes well and put them through a ricer into a large bowl (this will give you smooth, lump-free mash but you can use a standard potato masher if you prefer). Add the onion, cheese, some salt and a good pinch of white pepper. Beat with a wooden spoon so the cheese is well incorporated. Add the milk and chives and give the mix a good stir.Put the mash into the tin and use the back of a spoon spread it out until smooth and even.On a lightly floured surface, roll out the pastry so it will just fit on top of the mash. It should be 8-10mm/1/3in thick. Place it on top of the mash, trim the edges neatly and mark the pastry into six portions by scoring it with a knife.Brush the pastry with the beaten egg and bake for 20-25 minutes, or until golden-brown. Let the pie stand for 15 minutes before cutting and serving. To make the pastry, put the flour into a bowl. Add the butter and vegetable fat and rub them in lightly with your fingertips until the mixture looks like coarse breadcrumbs (this dough is richer and stickier than a standard pastry). Alternatively, rub in the fat using a food processor or a mixer, and then transfer to a bowl. To make the pastry, put the flour into a bowl. Add the butter and vegetable fat and rub them in lightly with your fingertips until the mixture looks like coarse breadcrumbs (this dough is richer and stickier than a standard pastry). Alternatively, rub in the fat using a food processor or a mixer, and then transfer to a bowl. Add the cheeses to the flour and fat and mix well. Now, using a table knife, work in just enough cold water to bring the pastry together into a dough. You’ll probably need 2-3 tablespoon. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and place in the fridge to chill while you make the filling. Add the cheeses to the flour and fat and mix well. Now, using a table knife, work in just enough cold water to bring the pastry together into a dough. You’ll probably need 2-3 tablespoon. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and place in the fridge to chill while you make the filling. Preheat the oven to 200C/400F/Gas 6 and have ready a metal baking dish, about 24x20cm/10x8in big and 5cm/2in deep. Preheat the oven to 200C/400F/Gas 6 and have ready a metal baking dish, about 24x20cm/10x8in big and 5cm/2in deep. For the filling, place the potatoes in a saucepan, cover with water, add a little salt and bring to the boil. Reduce to a simmer and cook until the potatoes are tender enough to mash, about 12-15 minutes. For the filling, place the potatoes in a saucepan, cover with water, add a little salt and bring to the boil. Reduce to a simmer and cook until the potatoes are tender enough to mash, about 12-15 minutes. Drain the potatoes well and put them through a ricer into a large bowl (this will give you smooth, lump-free mash but you can use a standard potato masher if you prefer). Add the onion, cheese, some salt and a good pinch of white pepper. Beat with a wooden spoon so the cheese is well incorporated. Add the milk and chives and give the mix a good stir. Drain the potatoes well and put them through a ricer into a large bowl (this will give you smooth, lump-free mash but you can use a standard potato masher if you prefer). Add the onion, cheese, some salt and a good pinch of white pepper. Beat with a wooden spoon so the cheese is well incorporated. Add the milk and chives and give the mix a good stir. Put the mash into the tin and use the back of a spoon spread it out until smooth and even. Put the mash into the tin and use the back of a spoon spread it out until smooth and even. On a lightly floured surface, roll out the pastry so it will just fit on top of the mash. It should be 8-10mm/1/3in thick. Place it on top of the mash, trim the edges neatly and mark the pastry into six portions by scoring it with a knife. On a lightly floured surface, roll out the pastry so it will just fit on top of the mash. It should be 8-10mm/1/3in thick. Place it on top of the mash, trim the edges neatly and mark the pastry into six portions by scoring it with a knife. Brush the pastry with the beaten egg and bake for 20-25 minutes, or until golden-brown. Let the pie stand for 15 minutes before cutting and serving. Brush the pastry with the beaten egg and bake for 20-25 minutes, or until golden-brown. Let the pie stand for 15 minutes before cutting and serving."
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} | 606c6d8ad3e1f0f6494f08033d01a1f1f255cf656b55be34d16561943add982f | Vegan sweet potato and black bean burritos recipe
An average of 4.0 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_and_black_27156_16x9.jpg Tom Kerridge packs all the veggies into this delicious, smoky burrito recipe. Choose a non-dairy alternative to Greek-style yoghurt for a vegan version of these delicious burritos. Each serving provides 685 kcal, 25g protein, 101g carbohydrates (of which 21g sugars), 22g fat (of which 5g saturates), 26g fibre and 1.5 salt. 700g/1lb 9oz sweet potatoes (3 medium) 2 x 400g/14oz tins black beans, rinsed and drained 50g/1¾oz walnuts, toasted 2 tsp hot smoked paprika 1 tsp dried mixed herbs 1 tsp garlic powder 1 tsp onion powder sea salt and freshly ground black pepper 700g/1lb 9oz sweet potatoes (3 medium) 2 x 400g/14oz tins black beans, rinsed and drained 50g/1¾oz walnuts, toasted 2 tsp hot smoked paprika 1 tsp dried mixed herbs 1 tsp garlic powder 1 tsp onion powder sea salt and freshly ground black pepper 2 tsp chipotle paste 100g/3½oz non-dairy yoghurt (of 0% fat Greek-style yoghurt) 2 tsp chipotle paste 100g/3½oz non-dairy yoghurt (of 0% fat Greek-style yoghurt) 4 large corn (or wheat) tortillas 100g/3½oz iceberg lettuce, shredded 200g/7oz carrots, peeled and grated 200g/7oz raw beetroot, peeled and grated 1 ripe, small avocado, peeled and quartered 4 large corn (or wheat) tortillas 100g/3½oz iceberg lettuce, shredded 200g/7oz carrots, peeled and grated 200g/7oz raw beetroot, peeled and grated 1 ripe, small avocado, peeled and quartered Method Preheat the oven to 200C/180C Fan/Gas 6. Prick the sweet potatoes all over with a fork and put on a small baking tray. Bake for 50–60 minutes, or until soft all the way through. Remove from the oven and allow to cool. Turn off the oven. Scoop out the flesh from the sweet potatoes into a large bowl. Put half of the black beans into a food processor with the walnuts and blend until smooth. Add to the sweet potato flesh, with the remaining black beans, paprika, dried herb mix, garlic powder and onion powder. Season with salt and pepper and mix well. Line a baking tray with baking parchment. Divide the mixture into four portions and shape into logs, about 15 x 7 x 2cm/6 x 2¾ x ¾in on the lined tray. Flatten them slightly and chill in the fridge to firm up for 2 hours. Heat the oven again to 200C/180C Fan/Gas 6. Cook the sweet potato patties on the middle shelf of the oven for 50 minutes. Meanwhile, mix the chipotle paste and yoghurt together in a bowl. When the patties are cooked, place the tortillas in the oven for one minute until warm, but still pliable. Spread each tortilla with a big spoonful of the chipotle yoghurt and place a sweet potato patty in the middle. Top with lettuce, carrot and beetroot. Slice an avocado quarter in half and lay both pieces on top, then roll the tortilla around the filling tightly. Slice in half and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Prick the sweet potatoes all over with a fork and put on a small baking tray. Bake for 50–60 minutes, or until soft all the way through. Remove from the oven and allow to cool. Turn off the oven. Scoop out the flesh from the sweet potatoes into a large bowl. Prick the sweet potatoes all over with a fork and put on a small baking tray. Bake for 50–60 minutes, or until soft all the way through. Remove from the oven and allow to cool. Turn off the oven. Scoop out the flesh from the sweet potatoes into a large bowl. Put half of the black beans into a food processor with the walnuts and blend until smooth. Add to the sweet potato flesh, with the remaining black beans, paprika, dried herb mix, garlic powder and onion powder. Season with salt and pepper and mix well. Put half of the black beans into a food processor with the walnuts and blend until smooth. Add to the sweet potato flesh, with the remaining black beans, paprika, dried herb mix, garlic powder and onion powder. Season with salt and pepper and mix well. Line a baking tray with baking parchment. Divide the mixture into four portions and shape into logs, about 15 x 7 x 2cm/6 x 2¾ x ¾in on the lined tray. Flatten them slightly and chill in the fridge to firm up for 2 hours. Line a baking tray with baking parchment. Divide the mixture into four portions and shape into logs, about 15 x 7 x 2cm/6 x 2¾ x ¾in on the lined tray. Flatten them slightly and chill in the fridge to firm up for 2 hours. Heat the oven again to 200C/180C Fan/Gas 6. Cook the sweet potato patties on the middle shelf of the oven for 50 minutes. Heat the oven again to 200C/180C Fan/Gas 6. Cook the sweet potato patties on the middle shelf of the oven for 50 minutes. Meanwhile, mix the chipotle paste and yoghurt together in a bowl. When the patties are cooked, place the tortillas in the oven for one minute until warm, but still pliable. Meanwhile, mix the chipotle paste and yoghurt together in a bowl. When the patties are cooked, place the tortillas in the oven for one minute until warm, but still pliable. Spread each tortilla with a big spoonful of the chipotle yoghurt and place a sweet potato patty in the middle. Top with lettuce, carrot and beetroot. Slice an avocado quarter in half and lay both pieces on top, then roll the tortilla around the filling tightly. Slice in half and serve. Spread each tortilla with a big spoonful of the chipotle yoghurt and place a sweet potato patty in the middle. Top with lettuce, carrot and beetroot. Slice an avocado quarter in half and lay both pieces on top, then roll the tortilla around the filling tightly. Slice in half and serve. | {
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"content": "An average of 4.0 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_and_black_27156_16x9.jpg Tom Kerridge packs all the veggies into this delicious, smoky burrito recipe. Choose a non-dairy alternative to Greek-style yoghurt for a vegan version of these delicious burritos. Each serving provides 685 kcal, 25g protein, 101g carbohydrates (of which 21g sugars), 22g fat (of which 5g saturates), 26g fibre and 1.5 salt. 700g/1lb 9oz sweet potatoes (3 medium) 2 x 400g/14oz tins black beans, rinsed and drained 50g/1¾oz walnuts, toasted 2 tsp hot smoked paprika 1 tsp dried mixed herbs 1 tsp garlic powder 1 tsp onion powder sea salt and freshly ground black pepper 700g/1lb 9oz sweet potatoes (3 medium) 2 x 400g/14oz tins black beans, rinsed and drained 50g/1¾oz walnuts, toasted 2 tsp hot smoked paprika 1 tsp dried mixed herbs 1 tsp garlic powder 1 tsp onion powder sea salt and freshly ground black pepper 2 tsp chipotle paste 100g/3½oz non-dairy yoghurt (of 0% fat Greek-style yoghurt) 2 tsp chipotle paste 100g/3½oz non-dairy yoghurt (of 0% fat Greek-style yoghurt) 4 large corn (or wheat) tortillas 100g/3½oz iceberg lettuce, shredded 200g/7oz carrots, peeled and grated 200g/7oz raw beetroot, peeled and grated 1 ripe, small avocado, peeled and quartered 4 large corn (or wheat) tortillas 100g/3½oz iceberg lettuce, shredded 200g/7oz carrots, peeled and grated 200g/7oz raw beetroot, peeled and grated 1 ripe, small avocado, peeled and quartered Method Preheat the oven to 200C/180C Fan/Gas 6. Prick the sweet potatoes all over with a fork and put on a small baking tray. Bake for 50–60 minutes, or until soft all the way through. Remove from the oven and allow to cool. Turn off the oven. Scoop out the flesh from the sweet potatoes into a large bowl. Put half of the black beans into a food processor with the walnuts and blend until smooth. Add to the sweet potato flesh, with the remaining black beans, paprika, dried herb mix, garlic powder and onion powder. Season with salt and pepper and mix well. Line a baking tray with baking parchment. Divide the mixture into four portions and shape into logs, about 15 x 7 x 2cm/6 x 2¾ x ¾in on the lined tray. Flatten them slightly and chill in the fridge to firm up for 2 hours. Heat the oven again to 200C/180C Fan/Gas 6. Cook the sweet potato patties on the middle shelf of the oven for 50 minutes. Meanwhile, mix the chipotle paste and yoghurt together in a bowl. When the patties are cooked, place the tortillas in the oven for one minute until warm, but still pliable. Spread each tortilla with a big spoonful of the chipotle yoghurt and place a sweet potato patty in the middle. Top with lettuce, carrot and beetroot. Slice an avocado quarter in half and lay both pieces on top, then roll the tortilla around the filling tightly. Slice in half and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Prick the sweet potatoes all over with a fork and put on a small baking tray. Bake for 50–60 minutes, or until soft all the way through. Remove from the oven and allow to cool. Turn off the oven. Scoop out the flesh from the sweet potatoes into a large bowl. Prick the sweet potatoes all over with a fork and put on a small baking tray. Bake for 50–60 minutes, or until soft all the way through. Remove from the oven and allow to cool. Turn off the oven. Scoop out the flesh from the sweet potatoes into a large bowl. Put half of the black beans into a food processor with the walnuts and blend until smooth. Add to the sweet potato flesh, with the remaining black beans, paprika, dried herb mix, garlic powder and onion powder. Season with salt and pepper and mix well. Put half of the black beans into a food processor with the walnuts and blend until smooth. Add to the sweet potato flesh, with the remaining black beans, paprika, dried herb mix, garlic powder and onion powder. Season with salt and pepper and mix well. Line a baking tray with baking parchment. Divide the mixture into four portions and shape into logs, about 15 x 7 x 2cm/6 x 2¾ x ¾in on the lined tray. Flatten them slightly and chill in the fridge to firm up for 2 hours. Line a baking tray with baking parchment. Divide the mixture into four portions and shape into logs, about 15 x 7 x 2cm/6 x 2¾ x ¾in on the lined tray. Flatten them slightly and chill in the fridge to firm up for 2 hours. Heat the oven again to 200C/180C Fan/Gas 6. Cook the sweet potato patties on the middle shelf of the oven for 50 minutes. Heat the oven again to 200C/180C Fan/Gas 6. Cook the sweet potato patties on the middle shelf of the oven for 50 minutes. Meanwhile, mix the chipotle paste and yoghurt together in a bowl. When the patties are cooked, place the tortillas in the oven for one minute until warm, but still pliable. Meanwhile, mix the chipotle paste and yoghurt together in a bowl. When the patties are cooked, place the tortillas in the oven for one minute until warm, but still pliable. Spread each tortilla with a big spoonful of the chipotle yoghurt and place a sweet potato patty in the middle. Top with lettuce, carrot and beetroot. Slice an avocado quarter in half and lay both pieces on top, then roll the tortilla around the filling tightly. Slice in half and serve. Spread each tortilla with a big spoonful of the chipotle yoghurt and place a sweet potato patty in the middle. Top with lettuce, carrot and beetroot. Slice an avocado quarter in half and lay both pieces on top, then roll the tortilla around the filling tightly. Slice in half and serve."
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} | 13d844bd718c6a09f38cbd43a1c10b04eb4319fb022d8bc6d269f886a3f8400d | How to make macaroni cheese recipe
An average of 4.7 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/macaroni_cheese_51582_16x9.jpg Lisa Faulkner shows you how to make macaroni cheese. Get a little extra vegetables into your mac and cheese with sweet leeks tucked in the cheese sauce and peas alongside. 300g/10½oz dried macaroni2 leeks45g/1½oz butter45g/1½oz flour600ml/1 pint milk1 tsp mustarddash Worcestershire sauce200g/7oz cheddar, grated60g/2¼oz breadcrumbs250g/9oz frozen peas, to servesalt and freshly ground black pepper 300g/10½oz dried macaroni 2 leeks 45g/1½oz butter 45g/1½oz flour 600ml/1 pint milk 1 tsp mustard dash Worcestershire sauce 200g/7oz cheddar, grated 60g/2¼oz breadcrumbs 250g/9oz frozen peas, to serve salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Bring a large pan of salted water to the boil and add the macaroni. Cook for 5 minutes then drain.Meanwhile trim the leeks, discarding the green parts, then thinly slice. Melt the butter in a large saucepan, add the leeks and cook gently for 5 minutes, or until soft. Add the flour and cook for 2 minutes, stirring constantly. Add the milk little by little, stirring constantly, then cook gently for 5 minutes, stirring all the time until the sauce is thickened. Add the mustard and Worcestershire sauce then remove from the heat. Stir in the grated cheese and season with salt and pepper. Add the pasta to the sauce, stir to combine then pour into a 2 litre/3½ pint ovenproof dish. Sprinkle over the breadcrumbs and bake for 25 minutes until golden-brown.Towards the end of cooking, bring a pot of water to the boil. Add the peas, cook for 3-4 minutes then drain. Serve the macaroni cheese with the peas. Preheat the oven to 200C/180C Fan/Gas 6. Bring a large pan of salted water to the boil and add the macaroni. Cook for 5 minutes then drain. Preheat the oven to 200C/180C Fan/Gas 6. Bring a large pan of salted water to the boil and add the macaroni. Cook for 5 minutes then drain. Meanwhile trim the leeks, discarding the green parts, then thinly slice. Melt the butter in a large saucepan, add the leeks and cook gently for 5 minutes, or until soft. Add the flour and cook for 2 minutes, stirring constantly. Add the milk little by little, stirring constantly, then cook gently for 5 minutes, stirring all the time until the sauce is thickened. Add the mustard and Worcestershire sauce then remove from the heat. Stir in the grated cheese and season with salt and pepper. Meanwhile trim the leeks, discarding the green parts, then thinly slice. Melt the butter in a large saucepan, add the leeks and cook gently for 5 minutes, or until soft. Add the flour and cook for 2 minutes, stirring constantly. Add the milk little by little, stirring constantly, then cook gently for 5 minutes, stirring all the time until the sauce is thickened. Add the mustard and Worcestershire sauce then remove from the heat. Stir in the grated cheese and season with salt and pepper. Add the pasta to the sauce, stir to combine then pour into a 2 litre/3½ pint ovenproof dish. Sprinkle over the breadcrumbs and bake for 25 minutes until golden-brown. Add the pasta to the sauce, stir to combine then pour into a 2 litre/3½ pint ovenproof dish. Sprinkle over the breadcrumbs and bake for 25 minutes until golden-brown. Towards the end of cooking, bring a pot of water to the boil. Add the peas, cook for 3-4 minutes then drain. Serve the macaroni cheese with the peas. Towards the end of cooking, bring a pot of water to the boil. Add the peas, cook for 3-4 minutes then drain. Serve the macaroni cheese with the peas. Recipe tips If you don't want to include leeks in your mac and cheese you can just leave them out. You can also swap them for spring onions, or add in other cooked vegetables into the cheese sauce. Carrots, cauliflower and broccoli taste great. | {
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"content": "An average of 4.7 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/macaroni_cheese_51582_16x9.jpg Lisa Faulkner shows you how to make macaroni cheese. Get a little extra vegetables into your mac and cheese with sweet leeks tucked in the cheese sauce and peas alongside. 300g/10½oz dried macaroni2 leeks45g/1½oz butter45g/1½oz flour600ml/1 pint milk1 tsp mustarddash Worcestershire sauce200g/7oz cheddar, grated60g/2¼oz breadcrumbs250g/9oz frozen peas, to servesalt and freshly ground black pepper 300g/10½oz dried macaroni 2 leeks 45g/1½oz butter 45g/1½oz flour 600ml/1 pint milk 1 tsp mustard dash Worcestershire sauce 200g/7oz cheddar, grated 60g/2¼oz breadcrumbs 250g/9oz frozen peas, to serve salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Bring a large pan of salted water to the boil and add the macaroni. Cook for 5 minutes then drain.Meanwhile trim the leeks, discarding the green parts, then thinly slice. Melt the butter in a large saucepan, add the leeks and cook gently for 5 minutes, or until soft. Add the flour and cook for 2 minutes, stirring constantly. Add the milk little by little, stirring constantly, then cook gently for 5 minutes, stirring all the time until the sauce is thickened. Add the mustard and Worcestershire sauce then remove from the heat. Stir in the grated cheese and season with salt and pepper. Add the pasta to the sauce, stir to combine then pour into a 2 litre/3½ pint ovenproof dish. Sprinkle over the breadcrumbs and bake for 25 minutes until golden-brown.Towards the end of cooking, bring a pot of water to the boil. Add the peas, cook for 3-4 minutes then drain. Serve the macaroni cheese with the peas. Preheat the oven to 200C/180C Fan/Gas 6. Bring a large pan of salted water to the boil and add the macaroni. Cook for 5 minutes then drain. Preheat the oven to 200C/180C Fan/Gas 6. Bring a large pan of salted water to the boil and add the macaroni. Cook for 5 minutes then drain. Meanwhile trim the leeks, discarding the green parts, then thinly slice. Melt the butter in a large saucepan, add the leeks and cook gently for 5 minutes, or until soft. Add the flour and cook for 2 minutes, stirring constantly. Add the milk little by little, stirring constantly, then cook gently for 5 minutes, stirring all the time until the sauce is thickened. Add the mustard and Worcestershire sauce then remove from the heat. Stir in the grated cheese and season with salt and pepper. Meanwhile trim the leeks, discarding the green parts, then thinly slice. Melt the butter in a large saucepan, add the leeks and cook gently for 5 minutes, or until soft. Add the flour and cook for 2 minutes, stirring constantly. Add the milk little by little, stirring constantly, then cook gently for 5 minutes, stirring all the time until the sauce is thickened. Add the mustard and Worcestershire sauce then remove from the heat. Stir in the grated cheese and season with salt and pepper. Add the pasta to the sauce, stir to combine then pour into a 2 litre/3½ pint ovenproof dish. Sprinkle over the breadcrumbs and bake for 25 minutes until golden-brown. Add the pasta to the sauce, stir to combine then pour into a 2 litre/3½ pint ovenproof dish. Sprinkle over the breadcrumbs and bake for 25 minutes until golden-brown. Towards the end of cooking, bring a pot of water to the boil. Add the peas, cook for 3-4 minutes then drain. Serve the macaroni cheese with the peas. Towards the end of cooking, bring a pot of water to the boil. Add the peas, cook for 3-4 minutes then drain. Serve the macaroni cheese with the peas. Recipe tips If you don't want to include leeks in your mac and cheese you can just leave them out. You can also swap them for spring onions, or add in other cooked vegetables into the cheese sauce. Carrots, cauliflower and broccoli taste great."
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} | d12ea9b13e2b2952001fb1faf5722628886c7a06209e6919b8d955fd95504a8a | Peanut stew recipe
An average of 4.7 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/peanut_stew_42525_16x9.jpg This luxurious peanut stew combines chickpeas, spinach, peanut butter and spices to make a warming, comforting vegan dish. Great served with freshly cooked rice, lime wedges, chopped coriander and red chilli. Each serving provides 301 kcal, 10g protein, 36g carbohydrates (of which 10g sugars), 11g fat (of which 2g saturates), 10g fibre and 0.3g salt. 1 tbsp olive oil1 brown onion, finely chopped1 red pepper, seeds removed and roughly chopped2 large garlic cloves, grated½cm/⅕in piece ginger, peeled and grated1 tbsp ground coriander½ tbsp ground cumin3 heaped tbsp smooth peanut butter500ml/18fl oz vegetable stock2 medium sweet potatoes, peeled and cut into bite-size pieces1 x 400g/14oz tin chickpeas, drained80g/3oz spinachsalt and freshly ground black pepper 1 tbsp olive oil 1 brown onion, finely chopped 1 red pepper, seeds removed and roughly chopped 2 large garlic cloves, grated ½cm/⅕in piece ginger, peeled and grated 1 tbsp ground coriander ½ tbsp ground cumin 3 heaped tbsp smooth peanut butter 500ml/18fl oz vegetable stock 2 medium sweet potatoes, peeled and cut into bite-size pieces 1 x 400g/14oz tin chickpeas, drained 80g/3oz spinach salt and freshly ground black pepper Method Heat the olive oil in a large saucepan over a medium heat, then add the onion and pepper, stirring regularly until softened, about 5 minutes.Add the garlic, ginger and spices and stir continuously until aromatic, about 20 seconds.Add the peanut butter and stock, then add the sweet potato and chickpeas. Cook with the lid on for about 25 minutes or until the sweet potato is cooked through.Add the spinach for the last 2 minutes, so it wilts but doesn’t overcook. Season with salt and pepper and serve. Heat the olive oil in a large saucepan over a medium heat, then add the onion and pepper, stirring regularly until softened, about 5 minutes. Heat the olive oil in a large saucepan over a medium heat, then add the onion and pepper, stirring regularly until softened, about 5 minutes. Add the garlic, ginger and spices and stir continuously until aromatic, about 20 seconds. Add the garlic, ginger and spices and stir continuously until aromatic, about 20 seconds. Add the peanut butter and stock, then add the sweet potato and chickpeas. Cook with the lid on for about 25 minutes or until the sweet potato is cooked through. Add the peanut butter and stock, then add the sweet potato and chickpeas. Cook with the lid on for about 25 minutes or until the sweet potato is cooked through. Add the spinach for the last 2 minutes, so it wilts but doesn’t overcook. Season with salt and pepper and serve. Add the spinach for the last 2 minutes, so it wilts but doesn’t overcook. Season with salt and pepper and serve. | {
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"content": "An average of 4.7 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/peanut_stew_42525_16x9.jpg This luxurious peanut stew combines chickpeas, spinach, peanut butter and spices to make a warming, comforting vegan dish. Great served with freshly cooked rice, lime wedges, chopped coriander and red chilli. Each serving provides 301 kcal, 10g protein, 36g carbohydrates (of which 10g sugars), 11g fat (of which 2g saturates), 10g fibre and 0.3g salt. 1 tbsp olive oil1 brown onion, finely chopped1 red pepper, seeds removed and roughly chopped2 large garlic cloves, grated½cm/⅕in piece ginger, peeled and grated1 tbsp ground coriander½ tbsp ground cumin3 heaped tbsp smooth peanut butter500ml/18fl oz vegetable stock2 medium sweet potatoes, peeled and cut into bite-size pieces1 x 400g/14oz tin chickpeas, drained80g/3oz spinachsalt and freshly ground black pepper 1 tbsp olive oil 1 brown onion, finely chopped 1 red pepper, seeds removed and roughly chopped 2 large garlic cloves, grated ½cm/⅕in piece ginger, peeled and grated 1 tbsp ground coriander ½ tbsp ground cumin 3 heaped tbsp smooth peanut butter 500ml/18fl oz vegetable stock 2 medium sweet potatoes, peeled and cut into bite-size pieces 1 x 400g/14oz tin chickpeas, drained 80g/3oz spinach salt and freshly ground black pepper Method Heat the olive oil in a large saucepan over a medium heat, then add the onion and pepper, stirring regularly until softened, about 5 minutes.Add the garlic, ginger and spices and stir continuously until aromatic, about 20 seconds.Add the peanut butter and stock, then add the sweet potato and chickpeas. Cook with the lid on for about 25 minutes or until the sweet potato is cooked through.Add the spinach for the last 2 minutes, so it wilts but doesn’t overcook. Season with salt and pepper and serve. Heat the olive oil in a large saucepan over a medium heat, then add the onion and pepper, stirring regularly until softened, about 5 minutes. Heat the olive oil in a large saucepan over a medium heat, then add the onion and pepper, stirring regularly until softened, about 5 minutes. Add the garlic, ginger and spices and stir continuously until aromatic, about 20 seconds. Add the garlic, ginger and spices and stir continuously until aromatic, about 20 seconds. Add the peanut butter and stock, then add the sweet potato and chickpeas. Cook with the lid on for about 25 minutes or until the sweet potato is cooked through. Add the peanut butter and stock, then add the sweet potato and chickpeas. Cook with the lid on for about 25 minutes or until the sweet potato is cooked through. Add the spinach for the last 2 minutes, so it wilts but doesn’t overcook. Season with salt and pepper and serve. Add the spinach for the last 2 minutes, so it wilts but doesn’t overcook. Season with salt and pepper and serve."
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} | 6caba537766b2f688b31b927dea710d24b81a99884bafca839efb0dbfdaf2341 | Halloumi burgers recipe
An average of 4.6 out of 5 stars from 66 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chargrilled_halloumi_09010_16x9.jpg An easy smoky halloumi burger that will make you rethink burgers for ever. Whip this up for a veggie barbecue or a quick Friday dinner. 2 tbsp olive oil2 portobello mushrooms, wiped clean and stalks removed200g/7oz halloumi cheese, thickly sliced2 brioche buns, cut in half2 tbsp finely chopped onion2 tbsp finely chopped tomato 2 tbsp finely chopped cucumber2 tbsp finely chopped fresh mint1 lime, juice only4 tbsp hummus1 large tomato, thickly sliced4 romaine lettuce leaves, roughly tornsalt and freshly ground black pepper 2 tbsp olive oil 2 portobello mushrooms, wiped clean and stalks removed 200g/7oz halloumi cheese, thickly sliced 2 brioche buns, cut in half 2 tbsp finely chopped onion 2 tbsp finely chopped tomato 2 tbsp finely chopped cucumber 2 tbsp finely chopped fresh mint 1 lime, juice only 4 tbsp hummus 1 large tomato, thickly sliced 4 romaine lettuce leaves, roughly torn salt and freshly ground black pepper Method Heat a griddle pan or barbecue until hot. Brush half the oil over the mushrooms and season well. Place on the griddle pan or barbecue and cook for 6–8 minutes, turning them over halfway through cooking. Meanwhile, brush the remaining oil over the halloumi slices and cut-side of the brioche buns. Cook for 2–3 minutes, or until lightly charred. Mix together the chopped onion, tomato, cucumber and mint with the lime juice and season well.To assemble the burgers, put a mushroom on the bottom brioche half and spread over the hummus. Top with the sliced tomato, lettuce and halloumi. Spoon over the onion and tomato relish, sandwich with the brioche lid and eat straight away. Heat a griddle pan or barbecue until hot. Brush half the oil over the mushrooms and season well. Place on the griddle pan or barbecue and cook for 6–8 minutes, turning them over halfway through cooking. Heat a griddle pan or barbecue until hot. Brush half the oil over the mushrooms and season well. Place on the griddle pan or barbecue and cook for 6–8 minutes, turning them over halfway through cooking. Meanwhile, brush the remaining oil over the halloumi slices and cut-side of the brioche buns. Cook for 2–3 minutes, or until lightly charred. Meanwhile, brush the remaining oil over the halloumi slices and cut-side of the brioche buns. Cook for 2–3 minutes, or until lightly charred. Mix together the chopped onion, tomato, cucumber and mint with the lime juice and season well. Mix together the chopped onion, tomato, cucumber and mint with the lime juice and season well. To assemble the burgers, put a mushroom on the bottom brioche half and spread over the hummus. Top with the sliced tomato, lettuce and halloumi. Spoon over the onion and tomato relish, sandwich with the brioche lid and eat straight away. To assemble the burgers, put a mushroom on the bottom brioche half and spread over the hummus. Top with the sliced tomato, lettuce and halloumi. Spoon over the onion and tomato relish, sandwich with the brioche lid and eat straight away. Recipe tips If you can't find brioche buns then normal burger buns will also work well with this recipe. | {
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"content": "An average of 4.6 out of 5 stars from 66 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chargrilled_halloumi_09010_16x9.jpg An easy smoky halloumi burger that will make you rethink burgers for ever. Whip this up for a veggie barbecue or a quick Friday dinner. 2 tbsp olive oil2 portobello mushrooms, wiped clean and stalks removed200g/7oz halloumi cheese, thickly sliced2 brioche buns, cut in half2 tbsp finely chopped onion2 tbsp finely chopped tomato 2 tbsp finely chopped cucumber2 tbsp finely chopped fresh mint1 lime, juice only4 tbsp hummus1 large tomato, thickly sliced4 romaine lettuce leaves, roughly tornsalt and freshly ground black pepper 2 tbsp olive oil 2 portobello mushrooms, wiped clean and stalks removed 200g/7oz halloumi cheese, thickly sliced 2 brioche buns, cut in half 2 tbsp finely chopped onion 2 tbsp finely chopped tomato 2 tbsp finely chopped cucumber 2 tbsp finely chopped fresh mint 1 lime, juice only 4 tbsp hummus 1 large tomato, thickly sliced 4 romaine lettuce leaves, roughly torn salt and freshly ground black pepper Method Heat a griddle pan or barbecue until hot. Brush half the oil over the mushrooms and season well. Place on the griddle pan or barbecue and cook for 6–8 minutes, turning them over halfway through cooking. Meanwhile, brush the remaining oil over the halloumi slices and cut-side of the brioche buns. Cook for 2–3 minutes, or until lightly charred. Mix together the chopped onion, tomato, cucumber and mint with the lime juice and season well.To assemble the burgers, put a mushroom on the bottom brioche half and spread over the hummus. Top with the sliced tomato, lettuce and halloumi. Spoon over the onion and tomato relish, sandwich with the brioche lid and eat straight away. Heat a griddle pan or barbecue until hot. Brush half the oil over the mushrooms and season well. Place on the griddle pan or barbecue and cook for 6–8 minutes, turning them over halfway through cooking. Heat a griddle pan or barbecue until hot. Brush half the oil over the mushrooms and season well. Place on the griddle pan or barbecue and cook for 6–8 minutes, turning them over halfway through cooking. Meanwhile, brush the remaining oil over the halloumi slices and cut-side of the brioche buns. Cook for 2–3 minutes, or until lightly charred. Meanwhile, brush the remaining oil over the halloumi slices and cut-side of the brioche buns. Cook for 2–3 minutes, or until lightly charred. Mix together the chopped onion, tomato, cucumber and mint with the lime juice and season well. Mix together the chopped onion, tomato, cucumber and mint with the lime juice and season well. To assemble the burgers, put a mushroom on the bottom brioche half and spread over the hummus. Top with the sliced tomato, lettuce and halloumi. Spoon over the onion and tomato relish, sandwich with the brioche lid and eat straight away. To assemble the burgers, put a mushroom on the bottom brioche half and spread over the hummus. Top with the sliced tomato, lettuce and halloumi. Spoon over the onion and tomato relish, sandwich with the brioche lid and eat straight away. Recipe tips If you can't find brioche buns then normal burger buns will also work well with this recipe."
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} | 0f0e20953471d7e7dd4a744411b57939e74ac2fe57a20b41f81c7054e4a26e54 | Saag aloo 'shepherd's' pie recipe
An average of 4.5 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/saag_aloo_shepherds_pie_00935_16x9.jpg Spiced potato, cauliflower and spinach makes a tasty topping for Anna Jones' Indian-inspired shepherd’s pie. This comforting vegetarian dish is sure to become a family favourite. 2 tbsp ghee (or coconut oil)1 onion, finely chopped4 garlic cloves, finely chopped5cm/2in piece of ginger, peeled and finely chopped1 green chilli, finely chopped½ tsp ground turmeric½ tsp chilli powder1 tsp garam masala1 tsp cumin seeds2 x 400g tins pinto or borlotti beans1 x 400g tin chopped tomatoes 2 tbsp ghee (or coconut oil) 1 onion, finely chopped 4 garlic cloves, finely chopped 5cm/2in piece of ginger, peeled and finely chopped 1 green chilli, finely chopped ½ tsp ground turmeric ½ tsp chilli powder 1 tsp garam masala 1 tsp cumin seeds 2 x 400g tins pinto or borlotti beans 1 x 400g tin chopped tomatoes 1kg/2lb 4 oz small new or red skin potatoes (large ones cut in half)500g/1lb 2oz cauliflower, broken into small florets, stalk and leaves roughly chopped50g/1¾oz ghee (or unsalted butter)1 tsp cumin seeds1 tbsp black mustard seeds1 tsp ground turmeric200g/7oz baby spinach, washedsalt, to season 1kg/2lb 4 oz small new or red skin potatoes (large ones cut in half) 500g/1lb 2oz cauliflower, broken into small florets, stalk and leaves roughly chopped 50g/1¾oz ghee (or unsalted butter) 1 tsp cumin seeds 1 tbsp black mustard seeds 1 tsp ground turmeric 200g/7oz baby spinach, washed salt, to season Method To make the rajma masala base, heat the ghee or coconut oil in a large pan. Add the onion and cook for 10 minutes over a medium heat, or until soft and sweet. Add the garlic, ginger and chilli and cook for another 5 minutes. Add the spices to the pan and stir for a couple of minutes until it all smells fragrant. Stir in the tinned beans and their liquid, the tomatoes and 400ml/14fl oz water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy.Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15 minutes, or until the potatoes are almost cooked, then add the cauliflower and cook for a further 6 minutes. Drain well.Put the empty pan back on the heat, add 1 tablespoon of ghee, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add 100ml/3½fl oz water, the potatoes, cauliflower and half of the spinach. Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. Stir the rest of the spinach into the topping.Spoon the rajma masala mixture into a large baking dish. Top with the potato, cauliflower and spinach mixture. Melt the remaining gheeand drizzle over the top of the pie. Bake for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately. To make the rajma masala base, heat the ghee or coconut oil in a large pan. Add the onion and cook for 10 minutes over a medium heat, or until soft and sweet. Add the garlic, ginger and chilli and cook for another 5 minutes. Add the spices to the pan and stir for a couple of minutes until it all smells fragrant. Stir in the tinned beans and their liquid, the tomatoes and 400ml/14fl oz water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy. To make the rajma masala base, heat the ghee or coconut oil in a large pan. Add the onion and cook for 10 minutes over a medium heat, or until soft and sweet. Add the garlic, ginger and chilli and cook for another 5 minutes. Add the spices to the pan and stir for a couple of minutes until it all smells fragrant. Stir in the tinned beans and their liquid, the tomatoes and 400ml/14fl oz water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15 minutes, or until the potatoes are almost cooked, then add the cauliflower and cook for a further 6 minutes. Drain well. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15 minutes, or until the potatoes are almost cooked, then add the cauliflower and cook for a further 6 minutes. Drain well. Put the empty pan back on the heat, add 1 tablespoon of ghee, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add 100ml/3½fl oz water, the potatoes, cauliflower and half of the spinach. Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. Stir the rest of the spinach into the topping. Put the empty pan back on the heat, add 1 tablespoon of ghee, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add 100ml/3½fl oz water, the potatoes, cauliflower and half of the spinach. Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. Stir the rest of the spinach into the topping. Spoon the rajma masala mixture into a large baking dish. Top with the potato, cauliflower and spinach mixture. Melt the remaining gheeand drizzle over the top of the pie. Bake for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately. Spoon the rajma masala mixture into a large baking dish. Top with the potato, cauliflower and spinach mixture. Melt the remaining gheeand drizzle over the top of the pie. Bake for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately. | {
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"title": "Saag aloo 'shepherd's' pie recipe",
"content": "An average of 4.5 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/saag_aloo_shepherds_pie_00935_16x9.jpg Spiced potato, cauliflower and spinach makes a tasty topping for Anna Jones' Indian-inspired shepherd’s pie. This comforting vegetarian dish is sure to become a family favourite. 2 tbsp ghee (or coconut oil)1 onion, finely chopped4 garlic cloves, finely chopped5cm/2in piece of ginger, peeled and finely chopped1 green chilli, finely chopped½ tsp ground turmeric½ tsp chilli powder1 tsp garam masala1 tsp cumin seeds2 x 400g tins pinto or borlotti beans1 x 400g tin chopped tomatoes 2 tbsp ghee (or coconut oil) 1 onion, finely chopped 4 garlic cloves, finely chopped 5cm/2in piece of ginger, peeled and finely chopped 1 green chilli, finely chopped ½ tsp ground turmeric ½ tsp chilli powder 1 tsp garam masala 1 tsp cumin seeds 2 x 400g tins pinto or borlotti beans 1 x 400g tin chopped tomatoes 1kg/2lb 4 oz small new or red skin potatoes (large ones cut in half)500g/1lb 2oz cauliflower, broken into small florets, stalk and leaves roughly chopped50g/1¾oz ghee (or unsalted butter)1 tsp cumin seeds1 tbsp black mustard seeds1 tsp ground turmeric200g/7oz baby spinach, washedsalt, to season 1kg/2lb 4 oz small new or red skin potatoes (large ones cut in half) 500g/1lb 2oz cauliflower, broken into small florets, stalk and leaves roughly chopped 50g/1¾oz ghee (or unsalted butter) 1 tsp cumin seeds 1 tbsp black mustard seeds 1 tsp ground turmeric 200g/7oz baby spinach, washed salt, to season Method To make the rajma masala base, heat the ghee or coconut oil in a large pan. Add the onion and cook for 10 minutes over a medium heat, or until soft and sweet. Add the garlic, ginger and chilli and cook for another 5 minutes. Add the spices to the pan and stir for a couple of minutes until it all smells fragrant. Stir in the tinned beans and their liquid, the tomatoes and 400ml/14fl oz water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy.Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15 minutes, or until the potatoes are almost cooked, then add the cauliflower and cook for a further 6 minutes. Drain well.Put the empty pan back on the heat, add 1 tablespoon of ghee, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add 100ml/3½fl oz water, the potatoes, cauliflower and half of the spinach. Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. Stir the rest of the spinach into the topping.Spoon the rajma masala mixture into a large baking dish. Top with the potato, cauliflower and spinach mixture. Melt the remaining gheeand drizzle over the top of the pie. Bake for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately. To make the rajma masala base, heat the ghee or coconut oil in a large pan. Add the onion and cook for 10 minutes over a medium heat, or until soft and sweet. Add the garlic, ginger and chilli and cook for another 5 minutes. Add the spices to the pan and stir for a couple of minutes until it all smells fragrant. Stir in the tinned beans and their liquid, the tomatoes and 400ml/14fl oz water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy. To make the rajma masala base, heat the ghee or coconut oil in a large pan. Add the onion and cook for 10 minutes over a medium heat, or until soft and sweet. Add the garlic, ginger and chilli and cook for another 5 minutes. Add the spices to the pan and stir for a couple of minutes until it all smells fragrant. Stir in the tinned beans and their liquid, the tomatoes and 400ml/14fl oz water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15 minutes, or until the potatoes are almost cooked, then add the cauliflower and cook for a further 6 minutes. Drain well. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15 minutes, or until the potatoes are almost cooked, then add the cauliflower and cook for a further 6 minutes. Drain well. Put the empty pan back on the heat, add 1 tablespoon of ghee, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add 100ml/3½fl oz water, the potatoes, cauliflower and half of the spinach. Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. Stir the rest of the spinach into the topping. Put the empty pan back on the heat, add 1 tablespoon of ghee, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add 100ml/3½fl oz water, the potatoes, cauliflower and half of the spinach. Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. Stir the rest of the spinach into the topping. Spoon the rajma masala mixture into a large baking dish. Top with the potato, cauliflower and spinach mixture. Melt the remaining gheeand drizzle over the top of the pie. Bake for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately. Spoon the rajma masala mixture into a large baking dish. Top with the potato, cauliflower and spinach mixture. Melt the remaining gheeand drizzle over the top of the pie. Bake for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately."
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} | fbea34e5d6c286dbcf1686769c9e9f4caf8027eb6a17d7422ba3376ddf7b3048 | Palak paneer orzo recipe
An average of 3.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/palak_paneer_orzo_38952_16x9.jpg I adore the soul-warming flavours of Indian Palak Paneer, but often tire of eating it with roti or rice (although the latter combo was a mainstay when I was a student). Here's a fresh take on the classic spinach and white cheese curry using orzo as a vehicle for getting an Indian restaurant food fix at home. It looks quite like a creamy spinach risotto but has big, bold Indian flavours. 225g/8oz paneer2 tbsp oil, such as rapeseed oil1 medium onion, finely chopped2 tsp finely chopped garlic1 tsp finely chopped ginger1 hot green chilli, finely chopped25g/1oz salted butter325g/11½oz orzo1 litre/1¾ pint boiling water150g/5½oz baby spinach leaves, roughly chopped1¼ tsp garam masala2 tsp dried fenugreek leaves (kasoori methi), rubbed to a fine powder between your palms or in a pestle and mortar1 tsp salt150ml/5fl oz single creamsmall handful of crispy fried onions, to garnish 225g/8oz paneer 2 tbsp oil, such as rapeseed oil 1 medium onion, finely chopped 2 tsp finely chopped garlic 1 tsp finely chopped ginger 1 hot green chilli, finely chopped 25g/1oz salted butter 325g/11½oz orzo 1 litre/1¾ pint boiling water 150g/5½oz baby spinach leaves, roughly chopped 1¼ tsp garam masala 2 tsp dried fenugreek leaves (kasoori methi), rubbed to a fine powder between your palms or in a pestle and mortar 1 tsp salt 150ml/5fl oz single cream small handful of crispy fried onions, to garnish Method Grate half of the paneer using the coarse side of a cheese grater. Cut the remaining paneer into small 5mm/¼in cubes.Heat the oil in a large non-stick pan over a medium heat. Add the paneer cubes and shallow fry, turning until they're a medium golden brown all over, about 3 minutes. Remove the paneer using a slotted spoon, leaving the oil in the pan, and set aside on a plate.Add the onion to the same pan and fry over a medium heat for 5 minutes, until translucent and just browning.Add the garlic, ginger and chilli. Cook for a further 2 minutes before adding the butter and orzo. Stir the orzo into the spicy onion mixture, allowing the butter to melt and coat the orzo.Add the hot water and stir well. Cook for 10–12 minutes over a medium heat, stirring all the time, until the liquid has reduced and the orzo is al dente. Add a few more tablespoons of hot kettle water if it begins to dry out.Remove from the heat and add the spinach, grated paneer (you can reserve some for sprinkling on top if you like), paneer cubes, garam masala, dried fenugreek, salt and cream. Stir until the spinach has wilted, around 1–2 minutes, and then beat well with a wooden spoon for a further 1–2 minutes, until creamy like a risotto.Garnish with crispy fried onions and the optional reserved grated paneer to serve. Grate half of the paneer using the coarse side of a cheese grater. Cut the remaining paneer into small 5mm/¼in cubes. Grate half of the paneer using the coarse side of a cheese grater. Cut the remaining paneer into small 5mm/¼in cubes. Heat the oil in a large non-stick pan over a medium heat. Add the paneer cubes and shallow fry, turning until they're a medium golden brown all over, about 3 minutes. Remove the paneer using a slotted spoon, leaving the oil in the pan, and set aside on a plate. Heat the oil in a large non-stick pan over a medium heat. Add the paneer cubes and shallow fry, turning until they're a medium golden brown all over, about 3 minutes. Remove the paneer using a slotted spoon, leaving the oil in the pan, and set aside on a plate. Add the onion to the same pan and fry over a medium heat for 5 minutes, until translucent and just browning. Add the onion to the same pan and fry over a medium heat for 5 minutes, until translucent and just browning. Add the garlic, ginger and chilli. Cook for a further 2 minutes before adding the butter and orzo. Stir the orzo into the spicy onion mixture, allowing the butter to melt and coat the orzo. Add the garlic, ginger and chilli. Cook for a further 2 minutes before adding the butter and orzo. Stir the orzo into the spicy onion mixture, allowing the butter to melt and coat the orzo. Add the hot water and stir well. Cook for 10–12 minutes over a medium heat, stirring all the time, until the liquid has reduced and the orzo is al dente. Add a few more tablespoons of hot kettle water if it begins to dry out. Add the hot water and stir well. Cook for 10–12 minutes over a medium heat, stirring all the time, until the liquid has reduced and the orzo is al dente. Add a few more tablespoons of hot kettle water if it begins to dry out. Remove from the heat and add the spinach, grated paneer (you can reserve some for sprinkling on top if you like), paneer cubes, garam masala, dried fenugreek, salt and cream. Stir until the spinach has wilted, around 1–2 minutes, and then beat well with a wooden spoon for a further 1–2 minutes, until creamy like a risotto. Remove from the heat and add the spinach, grated paneer (you can reserve some for sprinkling on top if you like), paneer cubes, garam masala, dried fenugreek, salt and cream. Stir until the spinach has wilted, around 1–2 minutes, and then beat well with a wooden spoon for a further 1–2 minutes, until creamy like a risotto. Garnish with crispy fried onions and the optional reserved grated paneer to serve. Garnish with crispy fried onions and the optional reserved grated paneer to serve. Recipe tips If fresh spinach isn't available, use frozen chopped or leaf spinach. Ready-to-sprinkle crispy fried onions are available in the world food's section of most supermarkets. The orzo will thicken on standing. To bring it back to the right consistency, place the pot over a medium heat, add a little hot kettle water and beat well. | {
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"title": "Palak paneer orzo recipe",
"content": "An average of 3.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/palak_paneer_orzo_38952_16x9.jpg I adore the soul-warming flavours of Indian Palak Paneer, but often tire of eating it with roti or rice (although the latter combo was a mainstay when I was a student). Here's a fresh take on the classic spinach and white cheese curry using orzo as a vehicle for getting an Indian restaurant food fix at home. It looks quite like a creamy spinach risotto but has big, bold Indian flavours. 225g/8oz paneer2 tbsp oil, such as rapeseed oil1 medium onion, finely chopped2 tsp finely chopped garlic1 tsp finely chopped ginger1 hot green chilli, finely chopped25g/1oz salted butter325g/11½oz orzo1 litre/1¾ pint boiling water150g/5½oz baby spinach leaves, roughly chopped1¼ tsp garam masala2 tsp dried fenugreek leaves (kasoori methi), rubbed to a fine powder between your palms or in a pestle and mortar1 tsp salt150ml/5fl oz single creamsmall handful of crispy fried onions, to garnish 225g/8oz paneer 2 tbsp oil, such as rapeseed oil 1 medium onion, finely chopped 2 tsp finely chopped garlic 1 tsp finely chopped ginger 1 hot green chilli, finely chopped 25g/1oz salted butter 325g/11½oz orzo 1 litre/1¾ pint boiling water 150g/5½oz baby spinach leaves, roughly chopped 1¼ tsp garam masala 2 tsp dried fenugreek leaves (kasoori methi), rubbed to a fine powder between your palms or in a pestle and mortar 1 tsp salt 150ml/5fl oz single cream small handful of crispy fried onions, to garnish Method Grate half of the paneer using the coarse side of a cheese grater. Cut the remaining paneer into small 5mm/¼in cubes.Heat the oil in a large non-stick pan over a medium heat. Add the paneer cubes and shallow fry, turning until they're a medium golden brown all over, about 3 minutes. Remove the paneer using a slotted spoon, leaving the oil in the pan, and set aside on a plate.Add the onion to the same pan and fry over a medium heat for 5 minutes, until translucent and just browning.Add the garlic, ginger and chilli. Cook for a further 2 minutes before adding the butter and orzo. Stir the orzo into the spicy onion mixture, allowing the butter to melt and coat the orzo.Add the hot water and stir well. Cook for 10–12 minutes over a medium heat, stirring all the time, until the liquid has reduced and the orzo is al dente. Add a few more tablespoons of hot kettle water if it begins to dry out.Remove from the heat and add the spinach, grated paneer (you can reserve some for sprinkling on top if you like), paneer cubes, garam masala, dried fenugreek, salt and cream. Stir until the spinach has wilted, around 1–2 minutes, and then beat well with a wooden spoon for a further 1–2 minutes, until creamy like a risotto.Garnish with crispy fried onions and the optional reserved grated paneer to serve. Grate half of the paneer using the coarse side of a cheese grater. Cut the remaining paneer into small 5mm/¼in cubes. Grate half of the paneer using the coarse side of a cheese grater. Cut the remaining paneer into small 5mm/¼in cubes. Heat the oil in a large non-stick pan over a medium heat. Add the paneer cubes and shallow fry, turning until they're a medium golden brown all over, about 3 minutes. Remove the paneer using a slotted spoon, leaving the oil in the pan, and set aside on a plate. Heat the oil in a large non-stick pan over a medium heat. Add the paneer cubes and shallow fry, turning until they're a medium golden brown all over, about 3 minutes. Remove the paneer using a slotted spoon, leaving the oil in the pan, and set aside on a plate. Add the onion to the same pan and fry over a medium heat for 5 minutes, until translucent and just browning. Add the onion to the same pan and fry over a medium heat for 5 minutes, until translucent and just browning. Add the garlic, ginger and chilli. Cook for a further 2 minutes before adding the butter and orzo. Stir the orzo into the spicy onion mixture, allowing the butter to melt and coat the orzo. Add the garlic, ginger and chilli. Cook for a further 2 minutes before adding the butter and orzo. Stir the orzo into the spicy onion mixture, allowing the butter to melt and coat the orzo. Add the hot water and stir well. Cook for 10–12 minutes over a medium heat, stirring all the time, until the liquid has reduced and the orzo is al dente. Add a few more tablespoons of hot kettle water if it begins to dry out. Add the hot water and stir well. Cook for 10–12 minutes over a medium heat, stirring all the time, until the liquid has reduced and the orzo is al dente. Add a few more tablespoons of hot kettle water if it begins to dry out. Remove from the heat and add the spinach, grated paneer (you can reserve some for sprinkling on top if you like), paneer cubes, garam masala, dried fenugreek, salt and cream. Stir until the spinach has wilted, around 1–2 minutes, and then beat well with a wooden spoon for a further 1–2 minutes, until creamy like a risotto. Remove from the heat and add the spinach, grated paneer (you can reserve some for sprinkling on top if you like), paneer cubes, garam masala, dried fenugreek, salt and cream. Stir until the spinach has wilted, around 1–2 minutes, and then beat well with a wooden spoon for a further 1–2 minutes, until creamy like a risotto. Garnish with crispy fried onions and the optional reserved grated paneer to serve. Garnish with crispy fried onions and the optional reserved grated paneer to serve. Recipe tips If fresh spinach isn't available, use frozen chopped or leaf spinach. Ready-to-sprinkle crispy fried onions are available in the world food's section of most supermarkets. The orzo will thicken on standing. To bring it back to the right consistency, place the pot over a medium heat, add a little hot kettle water and beat well."
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} | 4eba50c4bfa27b494079ceb22021e7ff15ebe17afe941c5a9135fc30953d1710 | Vegetarian chestnut and mushroom pie recipe
An average of 4.4 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chestnut_and_mushroom_43005_16x9.jpg Here’s a warming pie made with chestnuts, mushrooms and marsala wine. You could use white wine, red wine or vermouth if you don’t have any marsala to hand. 350g/12oz plain flour200g/7oz butter, chilledpinch salt1 free-range egg yolkchilled water 350g/12oz plain flour 200g/7oz butter, chilled pinch salt 1 free-range egg yolk chilled water 50g/1¾oz butter2 leeks, sliced350g/12oz mushrooms (such as chestnut or button mushrooms)2 garlic cloves, slicedlarge sprig thyme, leaves only15g/½oz dried mushrooms (optional), soaked in 150ml/5fl oz freshly boiled water50g/1¾oz plain flour1 tsp Dijon mustard100ml/3½fl oz marsala200–300ml/7–10fl oz vegetable or chicken stock (amount depending on whether or not you are using dried mushrooms)200g/7oz vacuum-packed chestnuts, left whole 50g/1¾oz butter 2 leeks, sliced 350g/12oz mushrooms (such as chestnut or button mushrooms) 2 garlic cloves, sliced large sprig thyme, leaves only 15g/½oz dried mushrooms (optional), soaked in 150ml/5fl oz freshly boiled water 50g/1¾oz plain flour 1 tsp Dijon mustard 100ml/3½fl oz marsala 200–300ml/7–10fl oz vegetable or chicken stock (amount depending on whether or not you are using dried mushrooms) 200g/7oz vacuum-packed chestnuts, left whole Method To make the pastry, either put the plain flour and butter into a food processor with a generous pinch of salt and pulse until it resembles breadcrumbs, or rub it in by hand. Add all but a tablespoon of the egg yolk and just enough chilled water to bind it together. Shape into a ball, wrap in cling film, and chill in the fridge until you are ready to roll it. Reserve the remaining egg yolk for egg wash later.To make the filling, put the butter in a large saucepan and melt over a low heat. Add the leeks and cover. Fry for 5 minutes. Turn up the heat slightly and add the mushrooms. Cook for a further 4–5 minutes, then add the garlic and thyme. If using, drain the rehydrated mushrooms, reserving their soaking liquor, and roughly chop. Add to the saucepan.Add the flour and stir until you can see a roux has formed around the vegetables. Stir in the mustard, then add the marsala and stir until it is well incorporated. Gradually add the stock and the mushroom liquor, if using. (If not using the mushroom liquor, use the larger quantity of stock.) Bring the mixture to the boil, then turn down and simmer, continuing to stir, until it has thickened. Add the chestnuts, cover, and remove from the heat. Leave to cool.Preheat the oven to 190C/170C Fan/Gas 5.Divide the pastry into two pieces, one slightly bigger than the other. Roll out the larger piece of pastry and use it to line a pie dish. Add the cooled filling.Roll out the remaining piece of pastry and top the pie, wetting the edges with the egg wash, making sure they are well crimped together. Cut a couple of slits in the pie to let steam escape and brush with egg wash.Bake in the oven for around 40–45 minutes, or until the crust is golden brown. Serve in slices. To make the pastry, either put the plain flour and butter into a food processor with a generous pinch of salt and pulse until it resembles breadcrumbs, or rub it in by hand. Add all but a tablespoon of the egg yolk and just enough chilled water to bind it together. Shape into a ball, wrap in cling film, and chill in the fridge until you are ready to roll it. Reserve the remaining egg yolk for egg wash later. To make the pastry, either put the plain flour and butter into a food processor with a generous pinch of salt and pulse until it resembles breadcrumbs, or rub it in by hand. Add all but a tablespoon of the egg yolk and just enough chilled water to bind it together. Shape into a ball, wrap in cling film, and chill in the fridge until you are ready to roll it. Reserve the remaining egg yolk for egg wash later. To make the filling, put the butter in a large saucepan and melt over a low heat. Add the leeks and cover. Fry for 5 minutes. To make the filling, put the butter in a large saucepan and melt over a low heat. Add the leeks and cover. Fry for 5 minutes. Turn up the heat slightly and add the mushrooms. Cook for a further 4–5 minutes, then add the garlic and thyme. If using, drain the rehydrated mushrooms, reserving their soaking liquor, and roughly chop. Add to the saucepan. Turn up the heat slightly and add the mushrooms. Cook for a further 4–5 minutes, then add the garlic and thyme. If using, drain the rehydrated mushrooms, reserving their soaking liquor, and roughly chop. Add to the saucepan. Add the flour and stir until you can see a roux has formed around the vegetables. Add the flour and stir until you can see a roux has formed around the vegetables. Stir in the mustard, then add the marsala and stir until it is well incorporated. Gradually add the stock and the mushroom liquor, if using. (If not using the mushroom liquor, use the larger quantity of stock.) Bring the mixture to the boil, then turn down and simmer, continuing to stir, until it has thickened. Add the chestnuts, cover, and remove from the heat. Leave to cool. Stir in the mustard, then add the marsala and stir until it is well incorporated. Gradually add the stock and the mushroom liquor, if using. (If not using the mushroom liquor, use the larger quantity of stock.) Bring the mixture to the boil, then turn down and simmer, continuing to stir, until it has thickened. Add the chestnuts, cover, and remove from the heat. Leave to cool. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Divide the pastry into two pieces, one slightly bigger than the other. Roll out the larger piece of pastry and use it to line a pie dish. Add the cooled filling. Divide the pastry into two pieces, one slightly bigger than the other. Roll out the larger piece of pastry and use it to line a pie dish. Add the cooled filling. Roll out the remaining piece of pastry and top the pie, wetting the edges with the egg wash, making sure they are well crimped together. Cut a couple of slits in the pie to let steam escape and brush with egg wash. Roll out the remaining piece of pastry and top the pie, wetting the edges with the egg wash, making sure they are well crimped together. Cut a couple of slits in the pie to let steam escape and brush with egg wash. Bake in the oven for around 40–45 minutes, or until the crust is golden brown. Serve in slices. Bake in the oven for around 40–45 minutes, or until the crust is golden brown. Serve in slices. | {
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"title": "Vegetarian chestnut and mushroom pie recipe",
"content": "An average of 4.4 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chestnut_and_mushroom_43005_16x9.jpg Here’s a warming pie made with chestnuts, mushrooms and marsala wine. You could use white wine, red wine or vermouth if you don’t have any marsala to hand. 350g/12oz plain flour200g/7oz butter, chilledpinch salt1 free-range egg yolkchilled water 350g/12oz plain flour 200g/7oz butter, chilled pinch salt 1 free-range egg yolk chilled water 50g/1¾oz butter2 leeks, sliced350g/12oz mushrooms (such as chestnut or button mushrooms)2 garlic cloves, slicedlarge sprig thyme, leaves only15g/½oz dried mushrooms (optional), soaked in 150ml/5fl oz freshly boiled water50g/1¾oz plain flour1 tsp Dijon mustard100ml/3½fl oz marsala200–300ml/7–10fl oz vegetable or chicken stock (amount depending on whether or not you are using dried mushrooms)200g/7oz vacuum-packed chestnuts, left whole 50g/1¾oz butter 2 leeks, sliced 350g/12oz mushrooms (such as chestnut or button mushrooms) 2 garlic cloves, sliced large sprig thyme, leaves only 15g/½oz dried mushrooms (optional), soaked in 150ml/5fl oz freshly boiled water 50g/1¾oz plain flour 1 tsp Dijon mustard 100ml/3½fl oz marsala 200–300ml/7–10fl oz vegetable or chicken stock (amount depending on whether or not you are using dried mushrooms) 200g/7oz vacuum-packed chestnuts, left whole Method To make the pastry, either put the plain flour and butter into a food processor with a generous pinch of salt and pulse until it resembles breadcrumbs, or rub it in by hand. Add all but a tablespoon of the egg yolk and just enough chilled water to bind it together. Shape into a ball, wrap in cling film, and chill in the fridge until you are ready to roll it. Reserve the remaining egg yolk for egg wash later.To make the filling, put the butter in a large saucepan and melt over a low heat. Add the leeks and cover. Fry for 5 minutes. Turn up the heat slightly and add the mushrooms. Cook for a further 4–5 minutes, then add the garlic and thyme. If using, drain the rehydrated mushrooms, reserving their soaking liquor, and roughly chop. Add to the saucepan.Add the flour and stir until you can see a roux has formed around the vegetables. Stir in the mustard, then add the marsala and stir until it is well incorporated. Gradually add the stock and the mushroom liquor, if using. (If not using the mushroom liquor, use the larger quantity of stock.) Bring the mixture to the boil, then turn down and simmer, continuing to stir, until it has thickened. Add the chestnuts, cover, and remove from the heat. Leave to cool.Preheat the oven to 190C/170C Fan/Gas 5.Divide the pastry into two pieces, one slightly bigger than the other. Roll out the larger piece of pastry and use it to line a pie dish. Add the cooled filling.Roll out the remaining piece of pastry and top the pie, wetting the edges with the egg wash, making sure they are well crimped together. Cut a couple of slits in the pie to let steam escape and brush with egg wash.Bake in the oven for around 40–45 minutes, or until the crust is golden brown. Serve in slices. To make the pastry, either put the plain flour and butter into a food processor with a generous pinch of salt and pulse until it resembles breadcrumbs, or rub it in by hand. Add all but a tablespoon of the egg yolk and just enough chilled water to bind it together. Shape into a ball, wrap in cling film, and chill in the fridge until you are ready to roll it. Reserve the remaining egg yolk for egg wash later. To make the pastry, either put the plain flour and butter into a food processor with a generous pinch of salt and pulse until it resembles breadcrumbs, or rub it in by hand. Add all but a tablespoon of the egg yolk and just enough chilled water to bind it together. Shape into a ball, wrap in cling film, and chill in the fridge until you are ready to roll it. Reserve the remaining egg yolk for egg wash later. To make the filling, put the butter in a large saucepan and melt over a low heat. Add the leeks and cover. Fry for 5 minutes. To make the filling, put the butter in a large saucepan and melt over a low heat. Add the leeks and cover. Fry for 5 minutes. Turn up the heat slightly and add the mushrooms. Cook for a further 4–5 minutes, then add the garlic and thyme. If using, drain the rehydrated mushrooms, reserving their soaking liquor, and roughly chop. Add to the saucepan. Turn up the heat slightly and add the mushrooms. Cook for a further 4–5 minutes, then add the garlic and thyme. If using, drain the rehydrated mushrooms, reserving their soaking liquor, and roughly chop. Add to the saucepan. Add the flour and stir until you can see a roux has formed around the vegetables. Add the flour and stir until you can see a roux has formed around the vegetables. Stir in the mustard, then add the marsala and stir until it is well incorporated. Gradually add the stock and the mushroom liquor, if using. (If not using the mushroom liquor, use the larger quantity of stock.) Bring the mixture to the boil, then turn down and simmer, continuing to stir, until it has thickened. Add the chestnuts, cover, and remove from the heat. Leave to cool. Stir in the mustard, then add the marsala and stir until it is well incorporated. Gradually add the stock and the mushroom liquor, if using. (If not using the mushroom liquor, use the larger quantity of stock.) Bring the mixture to the boil, then turn down and simmer, continuing to stir, until it has thickened. Add the chestnuts, cover, and remove from the heat. Leave to cool. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Divide the pastry into two pieces, one slightly bigger than the other. Roll out the larger piece of pastry and use it to line a pie dish. Add the cooled filling. Divide the pastry into two pieces, one slightly bigger than the other. Roll out the larger piece of pastry and use it to line a pie dish. Add the cooled filling. Roll out the remaining piece of pastry and top the pie, wetting the edges with the egg wash, making sure they are well crimped together. Cut a couple of slits in the pie to let steam escape and brush with egg wash. Roll out the remaining piece of pastry and top the pie, wetting the edges with the egg wash, making sure they are well crimped together. Cut a couple of slits in the pie to let steam escape and brush with egg wash. Bake in the oven for around 40–45 minutes, or until the crust is golden brown. Serve in slices. Bake in the oven for around 40–45 minutes, or until the crust is golden brown. Serve in slices."
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} | 4b98f7aa28218136db1c0685290b896c1e882e12857aff9a4ad7ca9d33e8487e | Mushroom, basil and broccoli pappardelle recipe
An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_basil_and_64902_16x9.jpg Mary Berry's mushroom pasta dish is the perfect midweek dish – full of flavour with chunky chestnut, Portobello and shiitake mushrooms. knob of butter 2 tbsp olive oil 3 garlic cloves, crushed 250g/9oz chestnut mushrooms, thickly sliced250g/9oz Portobello mushrooms, thickly sliced250g/9oz shiitake mushrooms, thickly sliced350g/12oz pappardelle pasta 200g/7oz Tenderstem broccoli, thicker stalks halved lengthways200ml/7fl oz double cream 3 free-range egg yolks 125g/4½oz Parmesan (or a similar vegetarian hard cheese), grated, plus extra to serve large bunch basil, leaves chopped salt and freshly ground black pepper knob of butter 2 tbsp olive oil 3 garlic cloves, crushed 250g/9oz chestnut mushrooms, thickly sliced 250g/9oz Portobello mushrooms, thickly sliced 250g/9oz shiitake mushrooms, thickly sliced 350g/12oz pappardelle pasta 200g/7oz Tenderstem broccoli, thicker stalks halved lengthways 200ml/7fl oz double cream 3 free-range egg yolks 125g/4½oz Parmesan (or a similar vegetarian hard cheese), grated, plus extra to serve large bunch basil, leaves chopped salt and freshly ground black pepper Method Melt the butter and oil in a large frying pan over a medium heat. Add the garlic and fry for a few seconds. Add all of the mushrooms and toss until just starting to brown. Season well with salt and pepper and set the pan aside. Cook the pasta in a saucepan of salted boiling water according to the packet instructions. Three minutes before the end of the cooking time, add the broccoli. Drain the pasta and broccoli, reserving 2 tablespoons of the pasta water.Meanwhile, place the cream, egg yolks and Parmesan in a small bowl and beat together with a fork.Pour the cream mixture into the pan of mushroom and stir well to combine. Season well with salt and pepper.Add the pasta, broccoli and pasta water to the pan and stir over a gentle heat. Stir in the basil and serve piping hot in wide bowls. Melt the butter and oil in a large frying pan over a medium heat. Add the garlic and fry for a few seconds. Add all of the mushrooms and toss until just starting to brown. Season well with salt and pepper and set the pan aside. Melt the butter and oil in a large frying pan over a medium heat. Add the garlic and fry for a few seconds. Add all of the mushrooms and toss until just starting to brown. Season well with salt and pepper and set the pan aside. Cook the pasta in a saucepan of salted boiling water according to the packet instructions. Three minutes before the end of the cooking time, add the broccoli. Drain the pasta and broccoli, reserving 2 tablespoons of the pasta water. Cook the pasta in a saucepan of salted boiling water according to the packet instructions. Three minutes before the end of the cooking time, add the broccoli. Drain the pasta and broccoli, reserving 2 tablespoons of the pasta water. Meanwhile, place the cream, egg yolks and Parmesan in a small bowl and beat together with a fork. Meanwhile, place the cream, egg yolks and Parmesan in a small bowl and beat together with a fork. Pour the cream mixture into the pan of mushroom and stir well to combine. Season well with salt and pepper. Pour the cream mixture into the pan of mushroom and stir well to combine. Season well with salt and pepper. Add the pasta, broccoli and pasta water to the pan and stir over a gentle heat. Add the pasta, broccoli and pasta water to the pan and stir over a gentle heat. Stir in the basil and serve piping hot in wide bowls. Stir in the basil and serve piping hot in wide bowls. Recipe tips This dish is best when made and served straightaway. It is not suitable for freezing. | {
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"title": "Mushroom, basil and broccoli pappardelle 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/mushroom_basil_and_64902_16x9.jpg Mary Berry's mushroom pasta dish is the perfect midweek dish – full of flavour with chunky chestnut, Portobello and shiitake mushrooms. knob of butter 2 tbsp olive oil 3 garlic cloves, crushed 250g/9oz chestnut mushrooms, thickly sliced250g/9oz Portobello mushrooms, thickly sliced250g/9oz shiitake mushrooms, thickly sliced350g/12oz pappardelle pasta 200g/7oz Tenderstem broccoli, thicker stalks halved lengthways200ml/7fl oz double cream 3 free-range egg yolks 125g/4½oz Parmesan (or a similar vegetarian hard cheese), grated, plus extra to serve large bunch basil, leaves chopped salt and freshly ground black pepper knob of butter 2 tbsp olive oil 3 garlic cloves, crushed 250g/9oz chestnut mushrooms, thickly sliced 250g/9oz Portobello mushrooms, thickly sliced 250g/9oz shiitake mushrooms, thickly sliced 350g/12oz pappardelle pasta 200g/7oz Tenderstem broccoli, thicker stalks halved lengthways 200ml/7fl oz double cream 3 free-range egg yolks 125g/4½oz Parmesan (or a similar vegetarian hard cheese), grated, plus extra to serve large bunch basil, leaves chopped salt and freshly ground black pepper Method Melt the butter and oil in a large frying pan over a medium heat. Add the garlic and fry for a few seconds. Add all of the mushrooms and toss until just starting to brown. Season well with salt and pepper and set the pan aside. Cook the pasta in a saucepan of salted boiling water according to the packet instructions. Three minutes before the end of the cooking time, add the broccoli. Drain the pasta and broccoli, reserving 2 tablespoons of the pasta water.Meanwhile, place the cream, egg yolks and Parmesan in a small bowl and beat together with a fork.Pour the cream mixture into the pan of mushroom and stir well to combine. Season well with salt and pepper.Add the pasta, broccoli and pasta water to the pan and stir over a gentle heat. Stir in the basil and serve piping hot in wide bowls. Melt the butter and oil in a large frying pan over a medium heat. Add the garlic and fry for a few seconds. Add all of the mushrooms and toss until just starting to brown. Season well with salt and pepper and set the pan aside. Melt the butter and oil in a large frying pan over a medium heat. Add the garlic and fry for a few seconds. Add all of the mushrooms and toss until just starting to brown. Season well with salt and pepper and set the pan aside. Cook the pasta in a saucepan of salted boiling water according to the packet instructions. Three minutes before the end of the cooking time, add the broccoli. Drain the pasta and broccoli, reserving 2 tablespoons of the pasta water. Cook the pasta in a saucepan of salted boiling water according to the packet instructions. Three minutes before the end of the cooking time, add the broccoli. Drain the pasta and broccoli, reserving 2 tablespoons of the pasta water. Meanwhile, place the cream, egg yolks and Parmesan in a small bowl and beat together with a fork. Meanwhile, place the cream, egg yolks and Parmesan in a small bowl and beat together with a fork. Pour the cream mixture into the pan of mushroom and stir well to combine. Season well with salt and pepper. Pour the cream mixture into the pan of mushroom and stir well to combine. Season well with salt and pepper. Add the pasta, broccoli and pasta water to the pan and stir over a gentle heat. Add the pasta, broccoli and pasta water to the pan and stir over a gentle heat. Stir in the basil and serve piping hot in wide bowls. Stir in the basil and serve piping hot in wide bowls. Recipe tips This dish is best when made and served straightaway. It is not suitable for freezing."
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} | 9f34e9ab1e777cfabed62cec1e7095acccd86a00d1f6b3bbbd928c636812c497 | Rosemary and garlic bread recipe
An average of 5.0 out of 5 stars from 3 ratings This homemade garlic loaf has sweet roasted garlic butter spread across the top and is spiked with fragrant rosemary. 1 tsp sugar2 tbsp olive oil, plus extra for greasing300ml/10½fl oz warm water3½ tsp dried yeast500g/1lb 2oz strong bread flour, plus extra for dusting 1 tsp sugar 2 tbsp olive oil, plus extra for greasing 300ml/10½fl oz warm water 3½ tsp dried yeast 500g/1lb 2oz strong bread flour, plus extra for dusting 1 garlic bulb200g/7oz butter, softened1 small bunch rosemary, leaves only, finely choppedsalt and freshly ground black pepper 1 garlic bulb 200g/7oz butter, softened 1 small bunch rosemary, leaves only, finely chopped salt and freshly ground black pepper Method Place the sugar, oil and warm water into a bowl. Add the yeast and gently stir to dissolve the yeast.Pour the flour into a bowl and make a well in the centre. Gradually add the yeast mixture to the flour, mixing it in with your hands until all the liquid is absorbed. It will be quite lumpy at this stage.Knead the dough until smooth, then roll into a ball. Put some oil onto your hands and roll the ball around to cover it with oil.Place the oiled ball of dough into a large floured dish. Cover with a cloth or some cling film and leave in a warm (but not hot) place to rise for one hour. The dough should have risen to three times its original size in this time.While the dough is rising, make the topping. Preheat the oven to 180C/365F/Gas 4.Place the whole garlic bulb into a sheet of kitchen foil and drizzle with olive oil. Wrap up the foil around the garlic to create a sealed package and place into the oven to roast for one hour, or until the garlic is cooked and tender. Remove the garlic from the foil and allow to cool. Transfer to a bowl and add the butter and rosemary. Mash the garlic well and season with salt and freshly ground black pepper. Rub a pizza pan or baking tray with olive oil.Roll the dough into one large 2cm/1in thick rectangle. You may bake the loaf like this, or cut the dough into smaller pieces to make individual loaves.Place the bread onto the oiled pan or tray and prick it all over with a fork.Spread the roasted garlic and butter mixture over the dough, then leave to prove for 30 minutes.Preheat the oven to 230C/445F/Gas 8.Transfer the dough to the oven and bake for 15-20 minutes, or until golden-brown and risen. Place the sugar, oil and warm water into a bowl. Add the yeast and gently stir to dissolve the yeast. Place the sugar, oil and warm water into a bowl. Add the yeast and gently stir to dissolve the yeast. Pour the flour into a bowl and make a well in the centre. Gradually add the yeast mixture to the flour, mixing it in with your hands until all the liquid is absorbed. It will be quite lumpy at this stage. Pour the flour into a bowl and make a well in the centre. Gradually add the yeast mixture to the flour, mixing it in with your hands until all the liquid is absorbed. It will be quite lumpy at this stage. Knead the dough until smooth, then roll into a ball. Put some oil onto your hands and roll the ball around to cover it with oil. Knead the dough until smooth, then roll into a ball. Put some oil onto your hands and roll the ball around to cover it with oil. Place the oiled ball of dough into a large floured dish. Cover with a cloth or some cling film and leave in a warm (but not hot) place to rise for one hour. The dough should have risen to three times its original size in this time. Place the oiled ball of dough into a large floured dish. Cover with a cloth or some cling film and leave in a warm (but not hot) place to rise for one hour. The dough should have risen to three times its original size in this time. While the dough is rising, make the topping. Preheat the oven to 180C/365F/Gas 4. While the dough is rising, make the topping. Preheat the oven to 180C/365F/Gas 4. Place the whole garlic bulb into a sheet of kitchen foil and drizzle with olive oil. Wrap up the foil around the garlic to create a sealed package and place into the oven to roast for one hour, or until the garlic is cooked and tender. Place the whole garlic bulb into a sheet of kitchen foil and drizzle with olive oil. Wrap up the foil around the garlic to create a sealed package and place into the oven to roast for one hour, or until the garlic is cooked and tender. Remove the garlic from the foil and allow to cool. Transfer to a bowl and add the butter and rosemary. Mash the garlic well and season with salt and freshly ground black pepper. Remove the garlic from the foil and allow to cool. Transfer to a bowl and add the butter and rosemary. Mash the garlic well and season with salt and freshly ground black pepper. Rub a pizza pan or baking tray with olive oil. Rub a pizza pan or baking tray with olive oil. Roll the dough into one large 2cm/1in thick rectangle. You may bake the loaf like this, or cut the dough into smaller pieces to make individual loaves. Roll the dough into one large 2cm/1in thick rectangle. You may bake the loaf like this, or cut the dough into smaller pieces to make individual loaves. Place the bread onto the oiled pan or tray and prick it all over with a fork. Place the bread onto the oiled pan or tray and prick it all over with a fork. Spread the roasted garlic and butter mixture over the dough, then leave to prove for 30 minutes. Spread the roasted garlic and butter mixture over the dough, then leave to prove for 30 minutes. Preheat the oven to 230C/445F/Gas 8. Preheat the oven to 230C/445F/Gas 8. Transfer the dough to the oven and bake for 15-20 minutes, or until golden-brown and risen. Transfer the dough to the oven and bake for 15-20 minutes, or until golden-brown and risen. | {
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"title": "Rosemary and garlic bread recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings This homemade garlic loaf has sweet roasted garlic butter spread across the top and is spiked with fragrant rosemary. 1 tsp sugar2 tbsp olive oil, plus extra for greasing300ml/10½fl oz warm water3½ tsp dried yeast500g/1lb 2oz strong bread flour, plus extra for dusting 1 tsp sugar 2 tbsp olive oil, plus extra for greasing 300ml/10½fl oz warm water 3½ tsp dried yeast 500g/1lb 2oz strong bread flour, plus extra for dusting 1 garlic bulb200g/7oz butter, softened1 small bunch rosemary, leaves only, finely choppedsalt and freshly ground black pepper 1 garlic bulb 200g/7oz butter, softened 1 small bunch rosemary, leaves only, finely chopped salt and freshly ground black pepper Method Place the sugar, oil and warm water into a bowl. Add the yeast and gently stir to dissolve the yeast.Pour the flour into a bowl and make a well in the centre. Gradually add the yeast mixture to the flour, mixing it in with your hands until all the liquid is absorbed. It will be quite lumpy at this stage.Knead the dough until smooth, then roll into a ball. Put some oil onto your hands and roll the ball around to cover it with oil.Place the oiled ball of dough into a large floured dish. Cover with a cloth or some cling film and leave in a warm (but not hot) place to rise for one hour. The dough should have risen to three times its original size in this time.While the dough is rising, make the topping. Preheat the oven to 180C/365F/Gas 4.Place the whole garlic bulb into a sheet of kitchen foil and drizzle with olive oil. Wrap up the foil around the garlic to create a sealed package and place into the oven to roast for one hour, or until the garlic is cooked and tender. Remove the garlic from the foil and allow to cool. Transfer to a bowl and add the butter and rosemary. Mash the garlic well and season with salt and freshly ground black pepper. Rub a pizza pan or baking tray with olive oil.Roll the dough into one large 2cm/1in thick rectangle. You may bake the loaf like this, or cut the dough into smaller pieces to make individual loaves.Place the bread onto the oiled pan or tray and prick it all over with a fork.Spread the roasted garlic and butter mixture over the dough, then leave to prove for 30 minutes.Preheat the oven to 230C/445F/Gas 8.Transfer the dough to the oven and bake for 15-20 minutes, or until golden-brown and risen. Place the sugar, oil and warm water into a bowl. Add the yeast and gently stir to dissolve the yeast. Place the sugar, oil and warm water into a bowl. Add the yeast and gently stir to dissolve the yeast. Pour the flour into a bowl and make a well in the centre. Gradually add the yeast mixture to the flour, mixing it in with your hands until all the liquid is absorbed. It will be quite lumpy at this stage. Pour the flour into a bowl and make a well in the centre. Gradually add the yeast mixture to the flour, mixing it in with your hands until all the liquid is absorbed. It will be quite lumpy at this stage. Knead the dough until smooth, then roll into a ball. Put some oil onto your hands and roll the ball around to cover it with oil. Knead the dough until smooth, then roll into a ball. Put some oil onto your hands and roll the ball around to cover it with oil. Place the oiled ball of dough into a large floured dish. Cover with a cloth or some cling film and leave in a warm (but not hot) place to rise for one hour. The dough should have risen to three times its original size in this time. Place the oiled ball of dough into a large floured dish. Cover with a cloth or some cling film and leave in a warm (but not hot) place to rise for one hour. The dough should have risen to three times its original size in this time. While the dough is rising, make the topping. Preheat the oven to 180C/365F/Gas 4. While the dough is rising, make the topping. Preheat the oven to 180C/365F/Gas 4. Place the whole garlic bulb into a sheet of kitchen foil and drizzle with olive oil. Wrap up the foil around the garlic to create a sealed package and place into the oven to roast for one hour, or until the garlic is cooked and tender. Place the whole garlic bulb into a sheet of kitchen foil and drizzle with olive oil. Wrap up the foil around the garlic to create a sealed package and place into the oven to roast for one hour, or until the garlic is cooked and tender. Remove the garlic from the foil and allow to cool. Transfer to a bowl and add the butter and rosemary. Mash the garlic well and season with salt and freshly ground black pepper. Remove the garlic from the foil and allow to cool. Transfer to a bowl and add the butter and rosemary. Mash the garlic well and season with salt and freshly ground black pepper. Rub a pizza pan or baking tray with olive oil. Rub a pizza pan or baking tray with olive oil. Roll the dough into one large 2cm/1in thick rectangle. You may bake the loaf like this, or cut the dough into smaller pieces to make individual loaves. Roll the dough into one large 2cm/1in thick rectangle. You may bake the loaf like this, or cut the dough into smaller pieces to make individual loaves. Place the bread onto the oiled pan or tray and prick it all over with a fork. Place the bread onto the oiled pan or tray and prick it all over with a fork. Spread the roasted garlic and butter mixture over the dough, then leave to prove for 30 minutes. Spread the roasted garlic and butter mixture over the dough, then leave to prove for 30 minutes. Preheat the oven to 230C/445F/Gas 8. Preheat the oven to 230C/445F/Gas 8. Transfer the dough to the oven and bake for 15-20 minutes, or until golden-brown and risen. Transfer the dough to the oven and bake for 15-20 minutes, or until golden-brown and risen."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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