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} | 8e3c381f74ba29bf73f64fec847229fcaa4206de8e34331ce814aa5f9129a12e | Chicken quesadillas recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenandcheeseques_85536_16x9.jpg Use up leftover roast chicken and sweetcorn in James Martin's family-friendly quesadillas. 8 ready-made flour tortillas250g/9oz mature cheddar, grated300g/11oz cooked chicken, thickly sliced½ red onion, finely sliced60g/2½oz jalapeno chillies, roughly chopped1 small bunch coriander leaves and roots4 tbsp sour cream2 tbsp olive oil 8 ready-made flour tortillas 250g/9oz mature cheddar, grated 300g/11oz cooked chicken, thickly sliced ½ red onion, finely sliced 60g/2½oz jalapeno chillies, roughly chopped 1 small bunch coriander leaves and roots 4 tbsp sour cream 2 tbsp olive oil 150g/5oz sweetcorn20g/¾oz jalapeno chillies, roughly chopped1 green chilli, finely chopped1 lime, juice only2 tbsp fresh mint leaves, roughly chopped2 tbsp fresh coriander leaves, roughly choppedsalt and freshly ground black pepper 150g/5oz sweetcorn 20g/¾oz jalapeno chillies, roughly chopped 1 green chilli, finely chopped 1 lime, juice only 2 tbsp fresh mint leaves, roughly chopped 2 tbsp fresh coriander leaves, roughly chopped salt and freshly ground black pepper Method For quesadilla, place four of the tortillas onto a board and cover each with the grated cheese.Divide the chicken, red onion, jalapeno chillies and coriander equally over the cheese-covered tortillas.Spread the sour cream onto one side of each of the remaining four tortillas and place sour cream-side down onto the filled tortillas.Heat a frying pan and add the oil. Carefully place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.Cut the quesadillas into quarters and serve fresh and hot.For the salsa, place all of the salsa ingredients into a food processor and pulse to combine. Season, to taste, with salt and freshly ground black pepper.To serve, arrange the quesadillas serving plate and place a bowl of salsa into the middle. For quesadilla, place four of the tortillas onto a board and cover each with the grated cheese. For quesadilla, place four of the tortillas onto a board and cover each with the grated cheese. Divide the chicken, red onion, jalapeno chillies and coriander equally over the cheese-covered tortillas. Divide the chicken, red onion, jalapeno chillies and coriander equally over the cheese-covered tortillas. Spread the sour cream onto one side of each of the remaining four tortillas and place sour cream-side down onto the filled tortillas. Spread the sour cream onto one side of each of the remaining four tortillas and place sour cream-side down onto the filled tortillas. Heat a frying pan and add the oil. Carefully place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas. Heat a frying pan and add the oil. Carefully place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas. Cut the quesadillas into quarters and serve fresh and hot. Cut the quesadillas into quarters and serve fresh and hot. For the salsa, place all of the salsa ingredients into a food processor and pulse to combine. Season, to taste, with salt and freshly ground black pepper. For the salsa, place all of the salsa ingredients into a food processor and pulse to combine. Season, to taste, with salt and freshly ground black pepper. To serve, arrange the quesadillas serving plate and place a bowl of salsa into the middle. To serve, arrange the quesadillas serving plate and place a bowl of salsa into the middle. | {
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"title": "Chicken quesadillas recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenandcheeseques_85536_16x9.jpg Use up leftover roast chicken and sweetcorn in James Martin's family-friendly quesadillas. 8 ready-made flour tortillas250g/9oz mature cheddar, grated300g/11oz cooked chicken, thickly sliced½ red onion, finely sliced60g/2½oz jalapeno chillies, roughly chopped1 small bunch coriander leaves and roots4 tbsp sour cream2 tbsp olive oil 8 ready-made flour tortillas 250g/9oz mature cheddar, grated 300g/11oz cooked chicken, thickly sliced ½ red onion, finely sliced 60g/2½oz jalapeno chillies, roughly chopped 1 small bunch coriander leaves and roots 4 tbsp sour cream 2 tbsp olive oil 150g/5oz sweetcorn20g/¾oz jalapeno chillies, roughly chopped1 green chilli, finely chopped1 lime, juice only2 tbsp fresh mint leaves, roughly chopped2 tbsp fresh coriander leaves, roughly choppedsalt and freshly ground black pepper 150g/5oz sweetcorn 20g/¾oz jalapeno chillies, roughly chopped 1 green chilli, finely chopped 1 lime, juice only 2 tbsp fresh mint leaves, roughly chopped 2 tbsp fresh coriander leaves, roughly chopped salt and freshly ground black pepper Method For quesadilla, place four of the tortillas onto a board and cover each with the grated cheese.Divide the chicken, red onion, jalapeno chillies and coriander equally over the cheese-covered tortillas.Spread the sour cream onto one side of each of the remaining four tortillas and place sour cream-side down onto the filled tortillas.Heat a frying pan and add the oil. Carefully place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.Cut the quesadillas into quarters and serve fresh and hot.For the salsa, place all of the salsa ingredients into a food processor and pulse to combine. Season, to taste, with salt and freshly ground black pepper.To serve, arrange the quesadillas serving plate and place a bowl of salsa into the middle. For quesadilla, place four of the tortillas onto a board and cover each with the grated cheese. For quesadilla, place four of the tortillas onto a board and cover each with the grated cheese. Divide the chicken, red onion, jalapeno chillies and coriander equally over the cheese-covered tortillas. Divide the chicken, red onion, jalapeno chillies and coriander equally over the cheese-covered tortillas. Spread the sour cream onto one side of each of the remaining four tortillas and place sour cream-side down onto the filled tortillas. Spread the sour cream onto one side of each of the remaining four tortillas and place sour cream-side down onto the filled tortillas. Heat a frying pan and add the oil. Carefully place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas. Heat a frying pan and add the oil. Carefully place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas. Cut the quesadillas into quarters and serve fresh and hot. Cut the quesadillas into quarters and serve fresh and hot. For the salsa, place all of the salsa ingredients into a food processor and pulse to combine. Season, to taste, with salt and freshly ground black pepper. For the salsa, place all of the salsa ingredients into a food processor and pulse to combine. Season, to taste, with salt and freshly ground black pepper. To serve, arrange the quesadillas serving plate and place a bowl of salsa into the middle. To serve, arrange the quesadillas serving plate and place a bowl of salsa into the middle."
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} | aefb323453b5fba4970678e63bf55da1241a49666ed5229bbccb10bf47c52ed7 | Creamy chicken korma recipe
An average of 4.8 out of 5 stars from 113 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamychickenkorma_67790_16x9.jpg This easy chicken korma recipe is mild and rich with cream, but it's still really tasty. Serve with naan bread and/or rice. Each serving provides 636 kcal, 47g protein, 9g carbohydrate (of which 6g sugars), 45g fat (of which 15g saturates), 2g fibre and 0.9g salt. 2 tbsp vegetable oil1 large onion, chopped4 whole cloves 4 cardamom pods, crushed4 skinless, boneless chicken breasts, cut into bite-size pieces3 garlic cloves, crushed4cm/1½in piece of fresh ginger, peeled and grated1 tsp ground coriander¼ tsp ground allspice (optional)1½ tsp ground cumin½ tsp ground turmeric1 tsp mild chilli powder2 tsp tomato purée75g/3oz ground almonds250ml/8fl oz chicken stock200ml/7fl oz double creamsalt and freshly ground black pepper50g/2oz flaked almonds, toastedchopped coriander, to garnish (optional) 2 tbsp vegetable oil 1 large onion, chopped 4 whole cloves 4 cardamom pods, crushed 4 skinless, boneless chicken breasts, cut into bite-size pieces 3 garlic cloves, crushed 4cm/1½in piece of fresh ginger, peeled and grated 1 tsp ground coriander ¼ tsp ground allspice (optional) 1½ tsp ground cumin ½ tsp ground turmeric 1 tsp mild chilli powder 2 tsp tomato purée 75g/3oz ground almonds 250ml/8fl oz chicken stock 200ml/7fl oz double cream salt and freshly ground black pepper 50g/2oz flaked almonds, toasted chopped coriander, to garnish (optional) Method Heat the oil in a large saucepan or frying pan. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften. Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken.Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it.Scatter over the toasted almonds and chopped coriander, if using. Heat the oil in a large saucepan or frying pan. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften. Heat the oil in a large saucepan or frying pan. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften. Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken. Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken. Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it. Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it. Scatter over the toasted almonds and chopped coriander, if using. Scatter over the toasted almonds and chopped coriander, if using. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Creamy chicken korma recipe",
"content": "An average of 4.8 out of 5 stars from 113 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamychickenkorma_67790_16x9.jpg This easy chicken korma recipe is mild and rich with cream, but it's still really tasty. Serve with naan bread and/or rice. Each serving provides 636 kcal, 47g protein, 9g carbohydrate (of which 6g sugars), 45g fat (of which 15g saturates), 2g fibre and 0.9g salt. 2 tbsp vegetable oil1 large onion, chopped4 whole cloves 4 cardamom pods, crushed4 skinless, boneless chicken breasts, cut into bite-size pieces3 garlic cloves, crushed4cm/1½in piece of fresh ginger, peeled and grated1 tsp ground coriander¼ tsp ground allspice (optional)1½ tsp ground cumin½ tsp ground turmeric1 tsp mild chilli powder2 tsp tomato purée75g/3oz ground almonds250ml/8fl oz chicken stock200ml/7fl oz double creamsalt and freshly ground black pepper50g/2oz flaked almonds, toastedchopped coriander, to garnish (optional) 2 tbsp vegetable oil 1 large onion, chopped 4 whole cloves 4 cardamom pods, crushed 4 skinless, boneless chicken breasts, cut into bite-size pieces 3 garlic cloves, crushed 4cm/1½in piece of fresh ginger, peeled and grated 1 tsp ground coriander ¼ tsp ground allspice (optional) 1½ tsp ground cumin ½ tsp ground turmeric 1 tsp mild chilli powder 2 tsp tomato purée 75g/3oz ground almonds 250ml/8fl oz chicken stock 200ml/7fl oz double cream salt and freshly ground black pepper 50g/2oz flaked almonds, toasted chopped coriander, to garnish (optional) Method Heat the oil in a large saucepan or frying pan. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften. Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken.Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it.Scatter over the toasted almonds and chopped coriander, if using. Heat the oil in a large saucepan or frying pan. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften. Heat the oil in a large saucepan or frying pan. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften. Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken. Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken. Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it. Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it. Scatter over the toasted almonds and chopped coriander, if using. Scatter over the toasted almonds and chopped coriander, if using."
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"$oid": "68bad0b5eb3bdbfd0cc009b7"
} | 8ae6a1a9f6f3fc447781e46b2d04a3ad195398ad075b98d725c464c8ad952817 | Chicken and chorizo stew recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickpeaandchorizoso_81545_16x9.jpg Use tinned chickpeas to make a speedy, spicy, smoky chicken and chorizo stew recipe that will warm you up from head to toe. 225g/8oz dried chickpeas, soaked overnight in plenty of cold water1 tbsp oil500g/1lb 2oz chicken thighs125g/4½oz piece of chorizo, cut into bite-sized chunks3 cloves garlic, chopped1 onion, chopped2 tsp ground coriander100ml/3½fl oz dry sherry (optional)1 x 400g/14oz can chopped tomatoes200ml/7fl oz chicken stocksalt and freshly ground black pepper 225g/8oz dried chickpeas, soaked overnight in plenty of cold water 1 tbsp oil 500g/1lb 2oz chicken thighs 125g/4½oz piece of chorizo, cut into bite-sized chunks 3 cloves garlic, chopped 1 onion, chopped 2 tsp ground coriander 100ml/3½fl oz dry sherry (optional) 1 x 400g/14oz can chopped tomatoes 200ml/7fl oz chicken stock salt and freshly ground black pepper extra virgin olive oil toasted flaked almonds extra virgin olive oil toasted flaked almonds Method Drain and rinse the chickpeas, and add to a large saucepan with cold water to cover. Bring the chickpeas to the boil, reduce the heat and simmer until tender - about one hour. Drain.Heat the oil in a frying pan and fry the chicken thighs until golden-brown all over. Remove from the pan and set aside. Then fry the chorizo in oil until just beginning to crisp. Add the onions, garlic and coriander and fry for 2-3 minutes until softened. Pour in the sherry and allow to bubble for a minute, then tip in the tinned tomatoes and the stock. Bring to the boil.Add the browned chicken and the chickpeas and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper.Serve topped with flaked almonds and a swirl of olive oil. Drain and rinse the chickpeas, and add to a large saucepan with cold water to cover. Bring the chickpeas to the boil, reduce the heat and simmer until tender - about one hour. Drain. Drain and rinse the chickpeas, and add to a large saucepan with cold water to cover. Bring the chickpeas to the boil, reduce the heat and simmer until tender - about one hour. Drain. Heat the oil in a frying pan and fry the chicken thighs until golden-brown all over. Remove from the pan and set aside. Then fry the chorizo in oil until just beginning to crisp. Heat the oil in a frying pan and fry the chicken thighs until golden-brown all over. Remove from the pan and set aside. Then fry the chorizo in oil until just beginning to crisp. Add the onions, garlic and coriander and fry for 2-3 minutes until softened. Pour in the sherry and allow to bubble for a minute, then tip in the tinned tomatoes and the stock. Bring to the boil. Add the onions, garlic and coriander and fry for 2-3 minutes until softened. Pour in the sherry and allow to bubble for a minute, then tip in the tinned tomatoes and the stock. Bring to the boil. Add the browned chicken and the chickpeas and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper. Add the browned chicken and the chickpeas and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper. Serve topped with flaked almonds and a swirl of olive oil. Serve topped with flaked almonds and a swirl of olive oil. | {
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"title": "Chicken and chorizo stew recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickpeaandchorizoso_81545_16x9.jpg Use tinned chickpeas to make a speedy, spicy, smoky chicken and chorizo stew recipe that will warm you up from head to toe. 225g/8oz dried chickpeas, soaked overnight in plenty of cold water1 tbsp oil500g/1lb 2oz chicken thighs125g/4½oz piece of chorizo, cut into bite-sized chunks3 cloves garlic, chopped1 onion, chopped2 tsp ground coriander100ml/3½fl oz dry sherry (optional)1 x 400g/14oz can chopped tomatoes200ml/7fl oz chicken stocksalt and freshly ground black pepper 225g/8oz dried chickpeas, soaked overnight in plenty of cold water 1 tbsp oil 500g/1lb 2oz chicken thighs 125g/4½oz piece of chorizo, cut into bite-sized chunks 3 cloves garlic, chopped 1 onion, chopped 2 tsp ground coriander 100ml/3½fl oz dry sherry (optional) 1 x 400g/14oz can chopped tomatoes 200ml/7fl oz chicken stock salt and freshly ground black pepper extra virgin olive oil toasted flaked almonds extra virgin olive oil toasted flaked almonds Method Drain and rinse the chickpeas, and add to a large saucepan with cold water to cover. Bring the chickpeas to the boil, reduce the heat and simmer until tender - about one hour. Drain.Heat the oil in a frying pan and fry the chicken thighs until golden-brown all over. Remove from the pan and set aside. Then fry the chorizo in oil until just beginning to crisp. Add the onions, garlic and coriander and fry for 2-3 minutes until softened. Pour in the sherry and allow to bubble for a minute, then tip in the tinned tomatoes and the stock. Bring to the boil.Add the browned chicken and the chickpeas and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper.Serve topped with flaked almonds and a swirl of olive oil. Drain and rinse the chickpeas, and add to a large saucepan with cold water to cover. Bring the chickpeas to the boil, reduce the heat and simmer until tender - about one hour. Drain. Drain and rinse the chickpeas, and add to a large saucepan with cold water to cover. Bring the chickpeas to the boil, reduce the heat and simmer until tender - about one hour. Drain. Heat the oil in a frying pan and fry the chicken thighs until golden-brown all over. Remove from the pan and set aside. Then fry the chorizo in oil until just beginning to crisp. Heat the oil in a frying pan and fry the chicken thighs until golden-brown all over. Remove from the pan and set aside. Then fry the chorizo in oil until just beginning to crisp. Add the onions, garlic and coriander and fry for 2-3 minutes until softened. Pour in the sherry and allow to bubble for a minute, then tip in the tinned tomatoes and the stock. Bring to the boil. Add the onions, garlic and coriander and fry for 2-3 minutes until softened. Pour in the sherry and allow to bubble for a minute, then tip in the tinned tomatoes and the stock. Bring to the boil. Add the browned chicken and the chickpeas and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper. Add the browned chicken and the chickpeas and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper. Serve topped with flaked almonds and a swirl of olive oil. Serve topped with flaked almonds and a swirl of olive oil."
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} | 97ae1c035f1bc326045aae565f3daa28c6ee79f790232f3815fbd3564bfe04f4 | Bang bang chicken recipe
An average of 4.6 out of 5 stars from 63 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bangbangchicken_82544_16x9.jpg This vibrant bang bang chicken recipe is full of bold flavours from chilli, peanut and lime. Use leftover roast chicken, if you like, but the poached chicken in star anise and ginger is divine. Each serving provides 653 kcal, 66.6g protein, 19.7g carbohydrate (of which 14.7g sugars), 33.1g fat (of which 6.3g saturates), 7g fibre and 6.58g salt. 500ml/18fl oz fresh chicken stock2 tbsp roughly chopped fresh root ginger1 tsp five-spice powder2 star anise1 tbsp light soy sauce2 skinless chicken breasts1 small cucumber, julienned 1 carrot, julienned or grated 50g/1¾oz sugar-snap peas, halved lengthways3 spring onions, cut into thin strips/shreddedsmall handful fresh coriander leaves or Thai basil leaves, plus extra for garnishsalt and freshly ground black pepper 500ml/18fl oz fresh chicken stock 2 tbsp roughly chopped fresh root ginger 1 tsp five-spice powder 2 star anise 1 tbsp light soy sauce 2 skinless chicken breasts 1 small cucumber, julienned 1 carrot, julienned or grated 50g/1¾oz sugar-snap peas, halved lengthways 3 spring onions, cut into thin strips/shredded small handful fresh coriander leaves or Thai basil leaves, plus extra for garnish salt and freshly ground black pepper 75g/2½oz crunchy peanut butter1 tsp toasted sesame oil1 tbsp soy sauce1 tsp runny honey1 tsp rice wine vinegar½ tsp finely grated garlic½ tsp finely grated fresh ginger 75g/2½oz crunchy peanut butter 1 tsp toasted sesame oil 1 tbsp soy sauce 1 tsp runny honey 1 tsp rice wine vinegar ½ tsp finely grated garlic ½ tsp finely grated fresh ginger 1 red chilli, finely sliced or diced1 tbsp roasted peanuts, roughly chopped2 tsp toasted sesame seeds2 limes, halved 1 red chilli, finely sliced or diced 1 tbsp roasted peanuts, roughly chopped 2 tsp toasted sesame seeds 2 limes, halved Method Put the stock, ginger, Chinese five-spice, star anise, soy and chicken in a small saucepan and bring to the boil. Reduce the heat, cover and simmer for 12–15 minutes, or until cooked through.Remove the chicken to a plate and drain the stock through a fine sieve, reserving about 100ml/3½fl oz of the drained stock.For the bang bang sauce, combine all the sauce ingredients in a small food processor. Whizz, adding the reserved stock a tablespoon at a time, until you have a sauce the consistency of pouring cream. Season to taste.Mix the cucumber, carrot, sugar snap peas and spring onions in a large serving bowl. Shred the chicken into large pieces and add to the vegetables with the coriander or Thai basil leaves. Stir in the bang bang sauce and toss well. Serve in two wide bowls or plates, garnished with the red chilli, peanuts and sesame seeds and served with lime wedges on the side to squeeze over. Put the stock, ginger, Chinese five-spice, star anise, soy and chicken in a small saucepan and bring to the boil. Reduce the heat, cover and simmer for 12–15 minutes, or until cooked through. Put the stock, ginger, Chinese five-spice, star anise, soy and chicken in a small saucepan and bring to the boil. Reduce the heat, cover and simmer for 12–15 minutes, or until cooked through. Remove the chicken to a plate and drain the stock through a fine sieve, reserving about 100ml/3½fl oz of the drained stock. Remove the chicken to a plate and drain the stock through a fine sieve, reserving about 100ml/3½fl oz of the drained stock. For the bang bang sauce, combine all the sauce ingredients in a small food processor. Whizz, adding the reserved stock a tablespoon at a time, until you have a sauce the consistency of pouring cream. Season to taste. For the bang bang sauce, combine all the sauce ingredients in a small food processor. Whizz, adding the reserved stock a tablespoon at a time, until you have a sauce the consistency of pouring cream. Season to taste. Mix the cucumber, carrot, sugar snap peas and spring onions in a large serving bowl. Shred the chicken into large pieces and add to the vegetables with the coriander or Thai basil leaves. Stir in the bang bang sauce and toss well. Mix the cucumber, carrot, sugar snap peas and spring onions in a large serving bowl. Shred the chicken into large pieces and add to the vegetables with the coriander or Thai basil leaves. Stir in the bang bang sauce and toss well. Serve in two wide bowls or plates, garnished with the red chilli, peanuts and sesame seeds and served with lime wedges on the side to squeeze over. Serve in two wide bowls or plates, garnished with the red chilli, peanuts and sesame seeds and served with lime wedges on the side to squeeze over. | {
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"title": "Bang bang chicken recipe",
"content": "An average of 4.6 out of 5 stars from 63 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bangbangchicken_82544_16x9.jpg This vibrant bang bang chicken recipe is full of bold flavours from chilli, peanut and lime. Use leftover roast chicken, if you like, but the poached chicken in star anise and ginger is divine. Each serving provides 653 kcal, 66.6g protein, 19.7g carbohydrate (of which 14.7g sugars), 33.1g fat (of which 6.3g saturates), 7g fibre and 6.58g salt. 500ml/18fl oz fresh chicken stock2 tbsp roughly chopped fresh root ginger1 tsp five-spice powder2 star anise1 tbsp light soy sauce2 skinless chicken breasts1 small cucumber, julienned 1 carrot, julienned or grated 50g/1¾oz sugar-snap peas, halved lengthways3 spring onions, cut into thin strips/shreddedsmall handful fresh coriander leaves or Thai basil leaves, plus extra for garnishsalt and freshly ground black pepper 500ml/18fl oz fresh chicken stock 2 tbsp roughly chopped fresh root ginger 1 tsp five-spice powder 2 star anise 1 tbsp light soy sauce 2 skinless chicken breasts 1 small cucumber, julienned 1 carrot, julienned or grated 50g/1¾oz sugar-snap peas, halved lengthways 3 spring onions, cut into thin strips/shredded small handful fresh coriander leaves or Thai basil leaves, plus extra for garnish salt and freshly ground black pepper 75g/2½oz crunchy peanut butter1 tsp toasted sesame oil1 tbsp soy sauce1 tsp runny honey1 tsp rice wine vinegar½ tsp finely grated garlic½ tsp finely grated fresh ginger 75g/2½oz crunchy peanut butter 1 tsp toasted sesame oil 1 tbsp soy sauce 1 tsp runny honey 1 tsp rice wine vinegar ½ tsp finely grated garlic ½ tsp finely grated fresh ginger 1 red chilli, finely sliced or diced1 tbsp roasted peanuts, roughly chopped2 tsp toasted sesame seeds2 limes, halved 1 red chilli, finely sliced or diced 1 tbsp roasted peanuts, roughly chopped 2 tsp toasted sesame seeds 2 limes, halved Method Put the stock, ginger, Chinese five-spice, star anise, soy and chicken in a small saucepan and bring to the boil. Reduce the heat, cover and simmer for 12–15 minutes, or until cooked through.Remove the chicken to a plate and drain the stock through a fine sieve, reserving about 100ml/3½fl oz of the drained stock.For the bang bang sauce, combine all the sauce ingredients in a small food processor. Whizz, adding the reserved stock a tablespoon at a time, until you have a sauce the consistency of pouring cream. Season to taste.Mix the cucumber, carrot, sugar snap peas and spring onions in a large serving bowl. Shred the chicken into large pieces and add to the vegetables with the coriander or Thai basil leaves. Stir in the bang bang sauce and toss well. Serve in two wide bowls or plates, garnished with the red chilli, peanuts and sesame seeds and served with lime wedges on the side to squeeze over. Put the stock, ginger, Chinese five-spice, star anise, soy and chicken in a small saucepan and bring to the boil. Reduce the heat, cover and simmer for 12–15 minutes, or until cooked through. Put the stock, ginger, Chinese five-spice, star anise, soy and chicken in a small saucepan and bring to the boil. Reduce the heat, cover and simmer for 12–15 minutes, or until cooked through. Remove the chicken to a plate and drain the stock through a fine sieve, reserving about 100ml/3½fl oz of the drained stock. Remove the chicken to a plate and drain the stock through a fine sieve, reserving about 100ml/3½fl oz of the drained stock. For the bang bang sauce, combine all the sauce ingredients in a small food processor. Whizz, adding the reserved stock a tablespoon at a time, until you have a sauce the consistency of pouring cream. Season to taste. For the bang bang sauce, combine all the sauce ingredients in a small food processor. Whizz, adding the reserved stock a tablespoon at a time, until you have a sauce the consistency of pouring cream. Season to taste. Mix the cucumber, carrot, sugar snap peas and spring onions in a large serving bowl. Shred the chicken into large pieces and add to the vegetables with the coriander or Thai basil leaves. Stir in the bang bang sauce and toss well. Mix the cucumber, carrot, sugar snap peas and spring onions in a large serving bowl. Shred the chicken into large pieces and add to the vegetables with the coriander or Thai basil leaves. Stir in the bang bang sauce and toss well. Serve in two wide bowls or plates, garnished with the red chilli, peanuts and sesame seeds and served with lime wedges on the side to squeeze over. Serve in two wide bowls or plates, garnished with the red chilli, peanuts and sesame seeds and served with lime wedges on the side to squeeze over."
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} | 1bd312a642bbcedaacd61e2e4ef6f5fe0f716aa682cdd1472a623a76452f8959 | Stuffed chicken thighs recipe
An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stuffedchickenthighs_93139_16x9.jpg Chicken thighs are super cheap and full of flavour. Fill with a herby stuffing for a tasty budget meal. 2 tbsp olive oil1 small onion, peeled, finely chopped2 garlic cloves, crushed to a paste with the edge of a knife75g/3oz fresh white breadcrumbs1 tbsp chopped fresh parsley2 tsp fresh thyme leaves1 lemon, zest only, plus the juice of half a lemon 1 free-range egg yolksalt and freshly ground black pepper6 chicken thighs, bones removed, skin left on1-2 tbsp butter 2 tbsp olive oil 1 small onion, peeled, finely chopped 2 garlic cloves, crushed to a paste with the edge of a knife 75g/3oz fresh white breadcrumbs 1 tbsp chopped fresh parsley 2 tsp fresh thyme leaves 1 lemon, zest only, plus the juice of half a lemon 1 free-range egg yolk salt and freshly ground black pepper 6 chicken thighs, bones removed, skin left on 1-2 tbsp butter Method Preheat the oven to 180C/350F/Gas 5.Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes, or until softened but not coloured.Mix together the breadcrumbs, parsley, thyme, lemon zest and lemon juice in a bowl until well combined.Add the cooked onion and garlic and the egg yolk and stir well to combine. Season, to taste, with salt and freshly ground black pepper. Lay each piece of thigh meat out and spread with an even layer of the stuffing mixture. Roll up each stuffed chicken thigh and secure with cocktail sticks.Place each stuffed chicken thigh into a roasting tin and dot all over with butter. Roast the stuffed chicken thighs in the oven for 35-40 minutes, or until cooked through and golden-brown. Serve with steamed vegetables or salad. Preheat the oven to 180C/350F/Gas 5. Preheat the oven to 180C/350F/Gas 5. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes, or until softened but not coloured. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes, or until softened but not coloured. Mix together the breadcrumbs, parsley, thyme, lemon zest and lemon juice in a bowl until well combined. Mix together the breadcrumbs, parsley, thyme, lemon zest and lemon juice in a bowl until well combined. Add the cooked onion and garlic and the egg yolk and stir well to combine. Season, to taste, with salt and freshly ground black pepper. Add the cooked onion and garlic and the egg yolk and stir well to combine. Season, to taste, with salt and freshly ground black pepper. Lay each piece of thigh meat out and spread with an even layer of the stuffing mixture. Roll up each stuffed chicken thigh and secure with cocktail sticks. Lay each piece of thigh meat out and spread with an even layer of the stuffing mixture. Roll up each stuffed chicken thigh and secure with cocktail sticks. Place each stuffed chicken thigh into a roasting tin and dot all over with butter. Place each stuffed chicken thigh into a roasting tin and dot all over with butter. Roast the stuffed chicken thighs in the oven for 35-40 minutes, or until cooked through and golden-brown. Serve with steamed vegetables or salad. Roast the stuffed chicken thighs in the oven for 35-40 minutes, or until cooked through and golden-brown. Serve with steamed vegetables or salad. | {
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"title": "Stuffed chicken thighs recipe",
"content": "An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stuffedchickenthighs_93139_16x9.jpg Chicken thighs are super cheap and full of flavour. Fill with a herby stuffing for a tasty budget meal. 2 tbsp olive oil1 small onion, peeled, finely chopped2 garlic cloves, crushed to a paste with the edge of a knife75g/3oz fresh white breadcrumbs1 tbsp chopped fresh parsley2 tsp fresh thyme leaves1 lemon, zest only, plus the juice of half a lemon 1 free-range egg yolksalt and freshly ground black pepper6 chicken thighs, bones removed, skin left on1-2 tbsp butter 2 tbsp olive oil 1 small onion, peeled, finely chopped 2 garlic cloves, crushed to a paste with the edge of a knife 75g/3oz fresh white breadcrumbs 1 tbsp chopped fresh parsley 2 tsp fresh thyme leaves 1 lemon, zest only, plus the juice of half a lemon 1 free-range egg yolk salt and freshly ground black pepper 6 chicken thighs, bones removed, skin left on 1-2 tbsp butter Method Preheat the oven to 180C/350F/Gas 5.Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes, or until softened but not coloured.Mix together the breadcrumbs, parsley, thyme, lemon zest and lemon juice in a bowl until well combined.Add the cooked onion and garlic and the egg yolk and stir well to combine. Season, to taste, with salt and freshly ground black pepper. Lay each piece of thigh meat out and spread with an even layer of the stuffing mixture. Roll up each stuffed chicken thigh and secure with cocktail sticks.Place each stuffed chicken thigh into a roasting tin and dot all over with butter. Roast the stuffed chicken thighs in the oven for 35-40 minutes, or until cooked through and golden-brown. Serve with steamed vegetables or salad. Preheat the oven to 180C/350F/Gas 5. Preheat the oven to 180C/350F/Gas 5. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes, or until softened but not coloured. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes, or until softened but not coloured. Mix together the breadcrumbs, parsley, thyme, lemon zest and lemon juice in a bowl until well combined. Mix together the breadcrumbs, parsley, thyme, lemon zest and lemon juice in a bowl until well combined. Add the cooked onion and garlic and the egg yolk and stir well to combine. Season, to taste, with salt and freshly ground black pepper. Add the cooked onion and garlic and the egg yolk and stir well to combine. Season, to taste, with salt and freshly ground black pepper. Lay each piece of thigh meat out and spread with an even layer of the stuffing mixture. Roll up each stuffed chicken thigh and secure with cocktail sticks. Lay each piece of thigh meat out and spread with an even layer of the stuffing mixture. Roll up each stuffed chicken thigh and secure with cocktail sticks. Place each stuffed chicken thigh into a roasting tin and dot all over with butter. Place each stuffed chicken thigh into a roasting tin and dot all over with butter. Roast the stuffed chicken thighs in the oven for 35-40 minutes, or until cooked through and golden-brown. Serve with steamed vegetables or salad. Roast the stuffed chicken thighs in the oven for 35-40 minutes, or until cooked through and golden-brown. Serve with steamed vegetables or salad."
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} | 7a2534ee2dc8b3922c28cb6ec4f3f4795f90160ec665f498834a9ce645074a43 | Buttermilk chicken recipe
An average of 4.1 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buttermilk_chicken_47764_16x9.jpg Garlic and herbs add flavour to this simple buttermilk chicken; marinate for several hours, or overnight, then bung it in the oven or on the barbecue. Serve with salad and chips, or boiled or baked potatoes. Each serving provides 263 kcal, 35g protein, 7g carbohydrates (of which 7g sugars), 10.5g fat (of which 3g saturates), 0g fibre and 1.7g salt. 3 garlic cloves, peeled284–300ml/approx. ½ pint buttermilk10g/⅓oz fresh flatleaf parsley (optional)1 tbsp chopped fresh rosemary or 2 tsp dried rosemary1 tbsp soft light brown sugar or runny honey1 tsp flaked sea salt or ½ tsp fine salt1 tsp coarsely ground black pepper4 chicken thighs4 chicken drumsticks 3 garlic cloves, peeled 284–300ml/approx. ½ pint buttermilk 10g/⅓oz fresh flatleaf parsley (optional) 1 tbsp chopped fresh rosemary or 2 tsp dried rosemary 1 tbsp soft light brown sugar or runny honey 1 tsp flaked sea salt or ½ tsp fine salt 1 tsp coarsely ground black pepper 4 chicken thighs 4 chicken drumsticks Method Flatten the garlic cloves with the end of a rolling pin, the side of a knife, or in a pestle and mortar. (If you chop or fully crush the garlic it could burn when the chicken is baked.) Put in a large bowl and add the buttermilk.Roughly chop the leaves from half the parsley, if using, and return the rest to the fridge. Stir the chopped parsley, rosemary, sugar, salt and pepper into the buttermilk. Add the chicken and turn to coat in the marinade. Cover the bowl and leave in the fridge for at least 8 hours, or overnight. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with foil and place a rack on top. Take the chicken out of the marinade, gently shaking off excess buttermilk and garlic. Place on the rack, with the thighs skin-side up. Discard the marinade. Roast the chicken for 35–40 minutes, or until lightly browned in places and cooked through. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. Chop the remaining parsley leaves and sprinkle over the chicken just before serving. Eat hot or cold with salad and baked potatoes, boiled new potatoes or chips. Flatten the garlic cloves with the end of a rolling pin, the side of a knife, or in a pestle and mortar. (If you chop or fully crush the garlic it could burn when the chicken is baked.) Put in a large bowl and add the buttermilk. Flatten the garlic cloves with the end of a rolling pin, the side of a knife, or in a pestle and mortar. (If you chop or fully crush the garlic it could burn when the chicken is baked.) Put in a large bowl and add the buttermilk. Roughly chop the leaves from half the parsley, if using, and return the rest to the fridge. Roughly chop the leaves from half the parsley, if using, and return the rest to the fridge. Stir the chopped parsley, rosemary, sugar, salt and pepper into the buttermilk. Add the chicken and turn to coat in the marinade. Cover the bowl and leave in the fridge for at least 8 hours, or overnight. Stir the chopped parsley, rosemary, sugar, salt and pepper into the buttermilk. Add the chicken and turn to coat in the marinade. Cover the bowl and leave in the fridge for at least 8 hours, or overnight. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with foil and place a rack on top. Take the chicken out of the marinade, gently shaking off excess buttermilk and garlic. Place on the rack, with the thighs skin-side up. Discard the marinade. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with foil and place a rack on top. Take the chicken out of the marinade, gently shaking off excess buttermilk and garlic. Place on the rack, with the thighs skin-side up. Discard the marinade. Roast the chicken for 35–40 minutes, or until lightly browned in places and cooked through. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. Chop the remaining parsley leaves and sprinkle over the chicken just before serving. Eat hot or cold with salad and baked potatoes, boiled new potatoes or chips. Roast the chicken for 35–40 minutes, or until lightly browned in places and cooked through. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. Chop the remaining parsley leaves and sprinkle over the chicken just before serving. Eat hot or cold with salad and baked potatoes, boiled new potatoes or chips. Recipe tips If you can’t find buttermilk (sometimes labelled ‘cultured buttermilk’), use 200ml/7fl oz plain Greek-style yoghurt mixed with 100ml/3½fl oz milk. Alternatively, stir 3 tablespoons of fresh lemon juice into 300ml/½ pint milk and leave to stand for 30 minutes; it will thicken and go slightly lumpy. There is enough marinade for up to 6 thighs and drumsticks, or 4–6 chicken leg or breast quarters. Instead of the pieces you can use a whole jointed chicken. If you like, you can barbecue the chicken over a medium heat – not too close to the heat – for about 20 minutes, or until cooked through. Leftover chicken can be cooled, covered and kept in the fridge for up to 2 days. | {
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"title": "Buttermilk chicken recipe",
"content": "An average of 4.1 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buttermilk_chicken_47764_16x9.jpg Garlic and herbs add flavour to this simple buttermilk chicken; marinate for several hours, or overnight, then bung it in the oven or on the barbecue. Serve with salad and chips, or boiled or baked potatoes. Each serving provides 263 kcal, 35g protein, 7g carbohydrates (of which 7g sugars), 10.5g fat (of which 3g saturates), 0g fibre and 1.7g salt. 3 garlic cloves, peeled284–300ml/approx. ½ pint buttermilk10g/⅓oz fresh flatleaf parsley (optional)1 tbsp chopped fresh rosemary or 2 tsp dried rosemary1 tbsp soft light brown sugar or runny honey1 tsp flaked sea salt or ½ tsp fine salt1 tsp coarsely ground black pepper4 chicken thighs4 chicken drumsticks 3 garlic cloves, peeled 284–300ml/approx. ½ pint buttermilk 10g/⅓oz fresh flatleaf parsley (optional) 1 tbsp chopped fresh rosemary or 2 tsp dried rosemary 1 tbsp soft light brown sugar or runny honey 1 tsp flaked sea salt or ½ tsp fine salt 1 tsp coarsely ground black pepper 4 chicken thighs 4 chicken drumsticks Method Flatten the garlic cloves with the end of a rolling pin, the side of a knife, or in a pestle and mortar. (If you chop or fully crush the garlic it could burn when the chicken is baked.) Put in a large bowl and add the buttermilk.Roughly chop the leaves from half the parsley, if using, and return the rest to the fridge. Stir the chopped parsley, rosemary, sugar, salt and pepper into the buttermilk. Add the chicken and turn to coat in the marinade. Cover the bowl and leave in the fridge for at least 8 hours, or overnight. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with foil and place a rack on top. Take the chicken out of the marinade, gently shaking off excess buttermilk and garlic. Place on the rack, with the thighs skin-side up. Discard the marinade. Roast the chicken for 35–40 minutes, or until lightly browned in places and cooked through. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. Chop the remaining parsley leaves and sprinkle over the chicken just before serving. Eat hot or cold with salad and baked potatoes, boiled new potatoes or chips. Flatten the garlic cloves with the end of a rolling pin, the side of a knife, or in a pestle and mortar. (If you chop or fully crush the garlic it could burn when the chicken is baked.) Put in a large bowl and add the buttermilk. Flatten the garlic cloves with the end of a rolling pin, the side of a knife, or in a pestle and mortar. (If you chop or fully crush the garlic it could burn when the chicken is baked.) Put in a large bowl and add the buttermilk. Roughly chop the leaves from half the parsley, if using, and return the rest to the fridge. Roughly chop the leaves from half the parsley, if using, and return the rest to the fridge. Stir the chopped parsley, rosemary, sugar, salt and pepper into the buttermilk. Add the chicken and turn to coat in the marinade. Cover the bowl and leave in the fridge for at least 8 hours, or overnight. Stir the chopped parsley, rosemary, sugar, salt and pepper into the buttermilk. Add the chicken and turn to coat in the marinade. Cover the bowl and leave in the fridge for at least 8 hours, or overnight. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with foil and place a rack on top. Take the chicken out of the marinade, gently shaking off excess buttermilk and garlic. Place on the rack, with the thighs skin-side up. Discard the marinade. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with foil and place a rack on top. Take the chicken out of the marinade, gently shaking off excess buttermilk and garlic. Place on the rack, with the thighs skin-side up. Discard the marinade. Roast the chicken for 35–40 minutes, or until lightly browned in places and cooked through. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. Chop the remaining parsley leaves and sprinkle over the chicken just before serving. Eat hot or cold with salad and baked potatoes, boiled new potatoes or chips. Roast the chicken for 35–40 minutes, or until lightly browned in places and cooked through. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. Chop the remaining parsley leaves and sprinkle over the chicken just before serving. Eat hot or cold with salad and baked potatoes, boiled new potatoes or chips. Recipe tips If you can’t find buttermilk (sometimes labelled ‘cultured buttermilk’), use 200ml/7fl oz plain Greek-style yoghurt mixed with 100ml/3½fl oz milk. Alternatively, stir 3 tablespoons of fresh lemon juice into 300ml/½ pint milk and leave to stand for 30 minutes; it will thicken and go slightly lumpy. There is enough marinade for up to 6 thighs and drumsticks, or 4–6 chicken leg or breast quarters. Instead of the pieces you can use a whole jointed chicken. If you like, you can barbecue the chicken over a medium heat – not too close to the heat – for about 20 minutes, or until cooked through. Leftover chicken can be cooled, covered and kept in the fridge for up to 2 days."
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} | cc2dd9cdb6c6ed3786776fac087356f416f073c69b205e06a0862cb87d8eacf5 | Cabbage soup recipe
An average of 4.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/savoy_cabbage_and_potato_97230_16x9.jpg This is a good ‘stick to your ribs’ kind of soup. With savoy cabbage, potato and leek, it's hearty and satisfying while being quick to throw together. Serve with cheesy toasts for a filling meal. 4 tbsp extra virgin olive oil 1 large onion, diced1 large carrot, peeled and diced4 garlic cloves, chopped2 tsp sea salt1 tsp crushed chilli flakes1 small head Savoy cabbage, roughly shredded 4 baby leeks, sliced1 large baking potato, peeled and diced900ml/1½ pints good quality chicken or vegetable stock 4 tbsp extra virgin olive oil 1 large onion, diced 1 large carrot, peeled and diced 4 garlic cloves, chopped 2 tsp sea salt 1 tsp crushed chilli flakes 1 small head Savoy cabbage, roughly shredded 4 baby leeks, sliced 1 large baking potato, peeled and diced 900ml/1½ pints good quality chicken or vegetable stock 8 slices baguette8 slices mature cheddar 8 slices baguette 8 slices mature cheddar Method To make the soup, heat the oil in a very large saucepan or casserole. Add the onion, carrot, garlic, salt and chilli flakes. Fry over a high heat for 5 minutes and then turn the heat down to low. Cook for another 10 minutes or until softened. Add the cabbage, leeks and potato and pour in the stock. Bring to the boil and then turn the heat down to low. Simmer for 20 minutes or until the potatoes are softened and starting to break up. Keep warm. To make the cheesy toasts, preheat the grill to high. Place the baguette slices on the grill tray and cover with the cheese. Grill until bubbly and browned. Serve the warm soup in bowls with the cheesy toasts on the side. To make the soup, heat the oil in a very large saucepan or casserole. Add the onion, carrot, garlic, salt and chilli flakes. Fry over a high heat for 5 minutes and then turn the heat down to low. Cook for another 10 minutes or until softened. To make the soup, heat the oil in a very large saucepan or casserole. Add the onion, carrot, garlic, salt and chilli flakes. Fry over a high heat for 5 minutes and then turn the heat down to low. Cook for another 10 minutes or until softened. Add the cabbage, leeks and potato and pour in the stock. Bring to the boil and then turn the heat down to low. Simmer for 20 minutes or until the potatoes are softened and starting to break up. Keep warm. Add the cabbage, leeks and potato and pour in the stock. Bring to the boil and then turn the heat down to low. Simmer for 20 minutes or until the potatoes are softened and starting to break up. Keep warm. To make the cheesy toasts, preheat the grill to high. Place the baguette slices on the grill tray and cover with the cheese. Grill until bubbly and browned. To make the cheesy toasts, preheat the grill to high. Place the baguette slices on the grill tray and cover with the cheese. Grill until bubbly and browned. Serve the warm soup in bowls with the cheesy toasts on the side. Serve the warm soup in bowls with the cheesy toasts on the side. | {
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"title": "Cabbage soup 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/savoy_cabbage_and_potato_97230_16x9.jpg This is a good ‘stick to your ribs’ kind of soup. With savoy cabbage, potato and leek, it's hearty and satisfying while being quick to throw together. Serve with cheesy toasts for a filling meal. 4 tbsp extra virgin olive oil 1 large onion, diced1 large carrot, peeled and diced4 garlic cloves, chopped2 tsp sea salt1 tsp crushed chilli flakes1 small head Savoy cabbage, roughly shredded 4 baby leeks, sliced1 large baking potato, peeled and diced900ml/1½ pints good quality chicken or vegetable stock 4 tbsp extra virgin olive oil 1 large onion, diced 1 large carrot, peeled and diced 4 garlic cloves, chopped 2 tsp sea salt 1 tsp crushed chilli flakes 1 small head Savoy cabbage, roughly shredded 4 baby leeks, sliced 1 large baking potato, peeled and diced 900ml/1½ pints good quality chicken or vegetable stock 8 slices baguette8 slices mature cheddar 8 slices baguette 8 slices mature cheddar Method To make the soup, heat the oil in a very large saucepan or casserole. Add the onion, carrot, garlic, salt and chilli flakes. Fry over a high heat for 5 minutes and then turn the heat down to low. Cook for another 10 minutes or until softened. Add the cabbage, leeks and potato and pour in the stock. Bring to the boil and then turn the heat down to low. Simmer for 20 minutes or until the potatoes are softened and starting to break up. Keep warm. To make the cheesy toasts, preheat the grill to high. Place the baguette slices on the grill tray and cover with the cheese. Grill until bubbly and browned. Serve the warm soup in bowls with the cheesy toasts on the side. To make the soup, heat the oil in a very large saucepan or casserole. Add the onion, carrot, garlic, salt and chilli flakes. Fry over a high heat for 5 minutes and then turn the heat down to low. Cook for another 10 minutes or until softened. To make the soup, heat the oil in a very large saucepan or casserole. Add the onion, carrot, garlic, salt and chilli flakes. Fry over a high heat for 5 minutes and then turn the heat down to low. Cook for another 10 minutes or until softened. Add the cabbage, leeks and potato and pour in the stock. Bring to the boil and then turn the heat down to low. Simmer for 20 minutes or until the potatoes are softened and starting to break up. Keep warm. Add the cabbage, leeks and potato and pour in the stock. Bring to the boil and then turn the heat down to low. Simmer for 20 minutes or until the potatoes are softened and starting to break up. Keep warm. To make the cheesy toasts, preheat the grill to high. Place the baguette slices on the grill tray and cover with the cheese. Grill until bubbly and browned. To make the cheesy toasts, preheat the grill to high. Place the baguette slices on the grill tray and cover with the cheese. Grill until bubbly and browned. Serve the warm soup in bowls with the cheesy toasts on the side. Serve the warm soup in bowls with the cheesy toasts on the side."
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} | b4311274fbc6fcf239f25a8a791e6e1f4dde8b915bb596692a7d300b5451387b | Veggie lasagne soup recipe
An average of 4.3 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/veggie_lasagne_soup_10525_16x9.jpg This cosy lasagne soup recipe is a great way to use up those lonely lasagne sheets you have left in the packet. Feel free to adapt this recipe and use up whatever vegetables you have in the fridge. Each serving provides 434 kcal, 16g protein, 36g carbohydrate (of which 13g sugars), 23g fat (of which 9.6g saturates), 7.7g fibre and 1.6g salt. 2–3 tbsp olive oil 2 carrots, finely chopped 1 onion, finely chopped 3 celery sticks, finely chopped 1 courgette, sliced into rounds150g/5½oz mushrooms, quartered 4 garlic cloves, crushed 400g tin chopped tomatoes 400g tin green lentils, drained 1 tsp dried Italian herbs 1 vegetable stock cube 700ml/1¼ pints boiling water4 lasagne sheets, whatever shape or size you have salt and freshly ground black pepper, to taste 75g/2½oz mascarpone, to serve (optional) 50g/1¾oz Parmesan (or vegetarian alternative) 2–3 tbsp olive oil 2 carrots, finely chopped 1 onion, finely chopped 3 celery sticks, finely chopped 1 courgette, sliced into rounds 150g/5½oz mushrooms, quartered 4 garlic cloves, crushed 400g tin chopped tomatoes 400g tin green lentils, drained 1 tsp dried Italian herbs 1 vegetable stock cube 700ml/1¼ pints boiling water 4 lasagne sheets, whatever shape or size you have salt and freshly ground black pepper, to taste 75g/2½oz mascarpone, to serve (optional) 50g/1¾oz Parmesan (or vegetarian alternative) Method Place a large, deep saucepan over a medium heat and add the olive oil. Once warm, fry the carrots, onion, celery, courgette and mushrooms in the oil for 5–10 minutes, or until soft and beginning to char. Add the garlic and cook for another minute. Add the chopped tomatoes, lentils, Italian herbs and season with salt and freshly ground black pepper to taste. Cook for 5 minutes more. Stir the stock cube into the boiling water to dissolve before adding to the pan. Cook on high for 5 minutes so that the flavours can infuse. Break the lasagne sheets into 5cm/2in pieces and add to the pan. Simmer for a further 20 minutes over a medium-low heat. Make sure you stir occasionally to stop the lasagne sticking to the bottom. Ladle the soup into four bowls and top with a dollop of mascarpone and freshly grated parmesan. Place a large, deep saucepan over a medium heat and add the olive oil. Once warm, fry the carrots, onion, celery, courgette and mushrooms in the oil for 5–10 minutes, or until soft and beginning to char. Add the garlic and cook for another minute. Place a large, deep saucepan over a medium heat and add the olive oil. Once warm, fry the carrots, onion, celery, courgette and mushrooms in the oil for 5–10 minutes, or until soft and beginning to char. Add the garlic and cook for another minute. Add the chopped tomatoes, lentils, Italian herbs and season with salt and freshly ground black pepper to taste. Cook for 5 minutes more. Add the chopped tomatoes, lentils, Italian herbs and season with salt and freshly ground black pepper to taste. Cook for 5 minutes more. Stir the stock cube into the boiling water to dissolve before adding to the pan. Cook on high for 5 minutes so that the flavours can infuse. Stir the stock cube into the boiling water to dissolve before adding to the pan. Cook on high for 5 minutes so that the flavours can infuse. Break the lasagne sheets into 5cm/2in pieces and add to the pan. Simmer for a further 20 minutes over a medium-low heat. Make sure you stir occasionally to stop the lasagne sticking to the bottom. Break the lasagne sheets into 5cm/2in pieces and add to the pan. Simmer for a further 20 minutes over a medium-low heat. Make sure you stir occasionally to stop the lasagne sticking to the bottom. Ladle the soup into four bowls and top with a dollop of mascarpone and freshly grated parmesan. Ladle the soup into four bowls and top with a dollop of mascarpone and freshly grated parmesan. | {
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"content": "An average of 4.3 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/veggie_lasagne_soup_10525_16x9.jpg This cosy lasagne soup recipe is a great way to use up those lonely lasagne sheets you have left in the packet. Feel free to adapt this recipe and use up whatever vegetables you have in the fridge. Each serving provides 434 kcal, 16g protein, 36g carbohydrate (of which 13g sugars), 23g fat (of which 9.6g saturates), 7.7g fibre and 1.6g salt. 2–3 tbsp olive oil 2 carrots, finely chopped 1 onion, finely chopped 3 celery sticks, finely chopped 1 courgette, sliced into rounds150g/5½oz mushrooms, quartered 4 garlic cloves, crushed 400g tin chopped tomatoes 400g tin green lentils, drained 1 tsp dried Italian herbs 1 vegetable stock cube 700ml/1¼ pints boiling water4 lasagne sheets, whatever shape or size you have salt and freshly ground black pepper, to taste 75g/2½oz mascarpone, to serve (optional) 50g/1¾oz Parmesan (or vegetarian alternative) 2–3 tbsp olive oil 2 carrots, finely chopped 1 onion, finely chopped 3 celery sticks, finely chopped 1 courgette, sliced into rounds 150g/5½oz mushrooms, quartered 4 garlic cloves, crushed 400g tin chopped tomatoes 400g tin green lentils, drained 1 tsp dried Italian herbs 1 vegetable stock cube 700ml/1¼ pints boiling water 4 lasagne sheets, whatever shape or size you have salt and freshly ground black pepper, to taste 75g/2½oz mascarpone, to serve (optional) 50g/1¾oz Parmesan (or vegetarian alternative) Method Place a large, deep saucepan over a medium heat and add the olive oil. Once warm, fry the carrots, onion, celery, courgette and mushrooms in the oil for 5–10 minutes, or until soft and beginning to char. Add the garlic and cook for another minute. Add the chopped tomatoes, lentils, Italian herbs and season with salt and freshly ground black pepper to taste. Cook for 5 minutes more. Stir the stock cube into the boiling water to dissolve before adding to the pan. Cook on high for 5 minutes so that the flavours can infuse. Break the lasagne sheets into 5cm/2in pieces and add to the pan. Simmer for a further 20 minutes over a medium-low heat. Make sure you stir occasionally to stop the lasagne sticking to the bottom. Ladle the soup into four bowls and top with a dollop of mascarpone and freshly grated parmesan. Place a large, deep saucepan over a medium heat and add the olive oil. Once warm, fry the carrots, onion, celery, courgette and mushrooms in the oil for 5–10 minutes, or until soft and beginning to char. Add the garlic and cook for another minute. Place a large, deep saucepan over a medium heat and add the olive oil. Once warm, fry the carrots, onion, celery, courgette and mushrooms in the oil for 5–10 minutes, or until soft and beginning to char. Add the garlic and cook for another minute. Add the chopped tomatoes, lentils, Italian herbs and season with salt and freshly ground black pepper to taste. Cook for 5 minutes more. Add the chopped tomatoes, lentils, Italian herbs and season with salt and freshly ground black pepper to taste. Cook for 5 minutes more. Stir the stock cube into the boiling water to dissolve before adding to the pan. Cook on high for 5 minutes so that the flavours can infuse. Stir the stock cube into the boiling water to dissolve before adding to the pan. Cook on high for 5 minutes so that the flavours can infuse. Break the lasagne sheets into 5cm/2in pieces and add to the pan. Simmer for a further 20 minutes over a medium-low heat. Make sure you stir occasionally to stop the lasagne sticking to the bottom. Break the lasagne sheets into 5cm/2in pieces and add to the pan. Simmer for a further 20 minutes over a medium-low heat. Make sure you stir occasionally to stop the lasagne sticking to the bottom. Ladle the soup into four bowls and top with a dollop of mascarpone and freshly grated parmesan. Ladle the soup into four bowls and top with a dollop of mascarpone and freshly grated parmesan."
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} | dbb2ff8d21343a4fb3d47fca5522f1df3ff13fd17c2594ed2d9af786d93cfa1e | Broccoli and cheese soup recipe
An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broccoli_and_cheese_soup_12210_16x9.jpg Broccoli and blue cheese soup is classic British cooking, and especially good for using up any leftover cheese from Christmas. Based on six portions without the optional toppings, each serving provides 227 kcals, 11g protein, 10g carbohydrates (of which 5g sugars) 15g fat (of which 9g saturates), 4g fibre and 0.6g salt. 1 brown onion, roughly chopped1 leek, roughly chopped1 large garlic clove, crushed1 tbsp olive oil25g/1oz butter100g/3½oz potato, peeled and diced400g/14oz broccoli, stalk chopped, florets cut into 2cm/¾in pieces1 litre/1¾ pints vegetable stock (or light chicken stock)1 bay leafsalt and freshly ground black pepper150ml/5fl oz full-fat milk150g/5½oz mature cheddar, grated 1 brown onion, roughly chopped 1 leek, roughly chopped 1 large garlic clove, crushed 1 tbsp olive oil 25g/1oz butter 100g/3½oz potato, peeled and diced 400g/14oz broccoli, stalk chopped, florets cut into 2cm/¾in pieces 1 litre/1¾ pints vegetable stock (or light chicken stock) 1 bay leaf salt and freshly ground black pepper 150ml/5fl oz full-fat milk 150g/5½oz mature cheddar, grated 100g/3½oz crumbly blue cheese (such as Stilton)sourdough croûtons 100g/3½oz crumbly blue cheese (such as Stilton) sourdough croûtons Method Heat the olive oil and butter in a large saucepan over a low heat. Gently fry the onion, leek and garlic, stirring from time to time to make sure they cook evenly, for about 10 minutes or until the onion and garlic have softened.Add the potato and broccoli stalk to the pan and cook for a couple of minutes before adding the stock and bay leaf. Season generously with salt and freshly ground black pepper, half cover the pan with a lid and bring to a very gentle simmer. Continue to simmer the soup for about 20 minutes until the potato and broccoli stalks are tender. Remove the bay leaf and add the remaining chopped broccoli and milk to the pan. Stir well and continue to cook for another 3–5 minutes until the broccoli is tender. This timing will depend on the size of your broccoli pieces – be careful not to overcook the broccoli, it should still retain its vibrant green colour. Add the cheddar, stir to combine and then blend the soup until smooth using a stick blender.Taste and add more seasoning, if needed, before spooning into bowls and topping with crisp croûtons and crumbled blue cheese. Heat the olive oil and butter in a large saucepan over a low heat. Gently fry the onion, leek and garlic, stirring from time to time to make sure they cook evenly, for about 10 minutes or until the onion and garlic have softened. Heat the olive oil and butter in a large saucepan over a low heat. Gently fry the onion, leek and garlic, stirring from time to time to make sure they cook evenly, for about 10 minutes or until the onion and garlic have softened. Add the potato and broccoli stalk to the pan and cook for a couple of minutes before adding the stock and bay leaf. Season generously with salt and freshly ground black pepper, half cover the pan with a lid and bring to a very gentle simmer. Continue to simmer the soup for about 20 minutes until the potato and broccoli stalks are tender. Add the potato and broccoli stalk to the pan and cook for a couple of minutes before adding the stock and bay leaf. Season generously with salt and freshly ground black pepper, half cover the pan with a lid and bring to a very gentle simmer. Continue to simmer the soup for about 20 minutes until the potato and broccoli stalks are tender. Remove the bay leaf and add the remaining chopped broccoli and milk to the pan. Stir well and continue to cook for another 3–5 minutes until the broccoli is tender. This timing will depend on the size of your broccoli pieces – be careful not to overcook the broccoli, it should still retain its vibrant green colour. Add the cheddar, stir to combine and then blend the soup until smooth using a stick blender. Remove the bay leaf and add the remaining chopped broccoli and milk to the pan. Stir well and continue to cook for another 3–5 minutes until the broccoli is tender. This timing will depend on the size of your broccoli pieces – be careful not to overcook the broccoli, it should still retain its vibrant green colour. Add the cheddar, stir to combine and then blend the soup until smooth using a stick blender. Taste and add more seasoning, if needed, before spooning into bowls and topping with crisp croûtons and crumbled blue cheese. Taste and add more seasoning, if needed, before spooning into bowls and topping with crisp croûtons and crumbled blue cheese. Recipe tips Stilton is commonly used for its strength and salinity, but milder blue cheeses work really well too! | {
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"content": "An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broccoli_and_cheese_soup_12210_16x9.jpg Broccoli and blue cheese soup is classic British cooking, and especially good for using up any leftover cheese from Christmas. Based on six portions without the optional toppings, each serving provides 227 kcals, 11g protein, 10g carbohydrates (of which 5g sugars) 15g fat (of which 9g saturates), 4g fibre and 0.6g salt. 1 brown onion, roughly chopped1 leek, roughly chopped1 large garlic clove, crushed1 tbsp olive oil25g/1oz butter100g/3½oz potato, peeled and diced400g/14oz broccoli, stalk chopped, florets cut into 2cm/¾in pieces1 litre/1¾ pints vegetable stock (or light chicken stock)1 bay leafsalt and freshly ground black pepper150ml/5fl oz full-fat milk150g/5½oz mature cheddar, grated 1 brown onion, roughly chopped 1 leek, roughly chopped 1 large garlic clove, crushed 1 tbsp olive oil 25g/1oz butter 100g/3½oz potato, peeled and diced 400g/14oz broccoli, stalk chopped, florets cut into 2cm/¾in pieces 1 litre/1¾ pints vegetable stock (or light chicken stock) 1 bay leaf salt and freshly ground black pepper 150ml/5fl oz full-fat milk 150g/5½oz mature cheddar, grated 100g/3½oz crumbly blue cheese (such as Stilton)sourdough croûtons 100g/3½oz crumbly blue cheese (such as Stilton) sourdough croûtons Method Heat the olive oil and butter in a large saucepan over a low heat. Gently fry the onion, leek and garlic, stirring from time to time to make sure they cook evenly, for about 10 minutes or until the onion and garlic have softened.Add the potato and broccoli stalk to the pan and cook for a couple of minutes before adding the stock and bay leaf. Season generously with salt and freshly ground black pepper, half cover the pan with a lid and bring to a very gentle simmer. Continue to simmer the soup for about 20 minutes until the potato and broccoli stalks are tender. Remove the bay leaf and add the remaining chopped broccoli and milk to the pan. Stir well and continue to cook for another 3–5 minutes until the broccoli is tender. This timing will depend on the size of your broccoli pieces – be careful not to overcook the broccoli, it should still retain its vibrant green colour. Add the cheddar, stir to combine and then blend the soup until smooth using a stick blender.Taste and add more seasoning, if needed, before spooning into bowls and topping with crisp croûtons and crumbled blue cheese. Heat the olive oil and butter in a large saucepan over a low heat. Gently fry the onion, leek and garlic, stirring from time to time to make sure they cook evenly, for about 10 minutes or until the onion and garlic have softened. Heat the olive oil and butter in a large saucepan over a low heat. Gently fry the onion, leek and garlic, stirring from time to time to make sure they cook evenly, for about 10 minutes or until the onion and garlic have softened. Add the potato and broccoli stalk to the pan and cook for a couple of minutes before adding the stock and bay leaf. Season generously with salt and freshly ground black pepper, half cover the pan with a lid and bring to a very gentle simmer. Continue to simmer the soup for about 20 minutes until the potato and broccoli stalks are tender. Add the potato and broccoli stalk to the pan and cook for a couple of minutes before adding the stock and bay leaf. Season generously with salt and freshly ground black pepper, half cover the pan with a lid and bring to a very gentle simmer. Continue to simmer the soup for about 20 minutes until the potato and broccoli stalks are tender. Remove the bay leaf and add the remaining chopped broccoli and milk to the pan. Stir well and continue to cook for another 3–5 minutes until the broccoli is tender. This timing will depend on the size of your broccoli pieces – be careful not to overcook the broccoli, it should still retain its vibrant green colour. Add the cheddar, stir to combine and then blend the soup until smooth using a stick blender. Remove the bay leaf and add the remaining chopped broccoli and milk to the pan. Stir well and continue to cook for another 3–5 minutes until the broccoli is tender. This timing will depend on the size of your broccoli pieces – be careful not to overcook the broccoli, it should still retain its vibrant green colour. Add the cheddar, stir to combine and then blend the soup until smooth using a stick blender. Taste and add more seasoning, if needed, before spooning into bowls and topping with crisp croûtons and crumbled blue cheese. Taste and add more seasoning, if needed, before spooning into bowls and topping with crisp croûtons and crumbled blue cheese. Recipe tips Stilton is commonly used for its strength and salinity, but milder blue cheeses work really well too!"
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} | cde089b754b5837a046b5c9be3f503263c37939268a5a3901360d620bfd28933 | Chicken and sweetcorn soup recipe
An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_sweetcorn_67673_16x9.jpg This quick chicken and sweetcorn soup is a perfect way to use up scraps of chicken leftover from a roast. Use fresh stock instead of stock cubes if you like. Each serving provides 124 kcal, 11g protein, 11g carbohydrates (of which 3.5g sugars), 3.5g fat (of which 1g saturates), 1.5g fibre and 1.7g salt. 1½ chicken stock cubes198g tin sweetcorn, drained100g/3½oz skinless cooked chicken meat, cut into small pieces25g/1oz cornflour6 spring onions, trimmed and finely sliced1 large free-range egg, well beatenfreshly ground black pepperfreshly chopped parsley, to garnish (optional) 1½ chicken stock cubes 198g tin sweetcorn, drained 100g/3½oz skinless cooked chicken meat, cut into small pieces 25g/1oz cornflour 6 spring onions, trimmed and finely sliced 1 large free-range egg, well beaten freshly ground black pepper freshly chopped parsley, to garnish (optional) Method Put the stock cubes in a large saucepan and pour in 900ml/1⅔ pints water. Bring to the boil, stirring occasionally to dissolve the stock cubes. Add the sweetcorn and chicken and simmer gently for 3 minutes, stirring regularly. Mix the cornflour with 3 tablespoons cold water in a small bowl. Stir the spring onions and the cornflour mixture into the stock and cook, stirring constantly, for 3–4 minutes, or until thickened. Season to taste with pepper. Remove the pan from the heat.Pour the beaten egg over the hot soup and very lightly stir with a fork to distribute the egg strands. Ladle the soup into warmed bowls and scatter with parsley, if using. Put the stock cubes in a large saucepan and pour in 900ml/1⅔ pints water. Bring to the boil, stirring occasionally to dissolve the stock cubes. Add the sweetcorn and chicken and simmer gently for 3 minutes, stirring regularly. Put the stock cubes in a large saucepan and pour in 900ml/1⅔ pints water. Bring to the boil, stirring occasionally to dissolve the stock cubes. Add the sweetcorn and chicken and simmer gently for 3 minutes, stirring regularly. Mix the cornflour with 3 tablespoons cold water in a small bowl. Stir the spring onions and the cornflour mixture into the stock and cook, stirring constantly, for 3–4 minutes, or until thickened. Season to taste with pepper. Remove the pan from the heat. Mix the cornflour with 3 tablespoons cold water in a small bowl. Stir the spring onions and the cornflour mixture into the stock and cook, stirring constantly, for 3–4 minutes, or until thickened. Season to taste with pepper. Remove the pan from the heat. Pour the beaten egg over the hot soup and very lightly stir with a fork to distribute the egg strands. Ladle the soup into warmed bowls and scatter with parsley, if using. Pour the beaten egg over the hot soup and very lightly stir with a fork to distribute the egg strands. Ladle the soup into warmed bowls and scatter with parsley, if using. Recipe tips For a vegetarian version, use vegetable stock and stir in thinly sliced mushrooms instead of the chicken. Using 1½ stock cubes means you won’t need to add extra salt. The remaining ½ cube can be wrapped tightly and used for another recipe. If you prefer to use 1 cube, you may need to season to taste with extra salt. Use around 175g/6oz frozen sweetcorn or frozen peas instead of tinned sweetcorn if you like. Use 1 thinly sliced leek or half a finely chopped onion instead of the spring onions. | {
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"title": "Chicken and sweetcorn soup recipe",
"content": "An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_sweetcorn_67673_16x9.jpg This quick chicken and sweetcorn soup is a perfect way to use up scraps of chicken leftover from a roast. Use fresh stock instead of stock cubes if you like. Each serving provides 124 kcal, 11g protein, 11g carbohydrates (of which 3.5g sugars), 3.5g fat (of which 1g saturates), 1.5g fibre and 1.7g salt. 1½ chicken stock cubes198g tin sweetcorn, drained100g/3½oz skinless cooked chicken meat, cut into small pieces25g/1oz cornflour6 spring onions, trimmed and finely sliced1 large free-range egg, well beatenfreshly ground black pepperfreshly chopped parsley, to garnish (optional) 1½ chicken stock cubes 198g tin sweetcorn, drained 100g/3½oz skinless cooked chicken meat, cut into small pieces 25g/1oz cornflour 6 spring onions, trimmed and finely sliced 1 large free-range egg, well beaten freshly ground black pepper freshly chopped parsley, to garnish (optional) Method Put the stock cubes in a large saucepan and pour in 900ml/1⅔ pints water. Bring to the boil, stirring occasionally to dissolve the stock cubes. Add the sweetcorn and chicken and simmer gently for 3 minutes, stirring regularly. Mix the cornflour with 3 tablespoons cold water in a small bowl. Stir the spring onions and the cornflour mixture into the stock and cook, stirring constantly, for 3–4 minutes, or until thickened. Season to taste with pepper. Remove the pan from the heat.Pour the beaten egg over the hot soup and very lightly stir with a fork to distribute the egg strands. Ladle the soup into warmed bowls and scatter with parsley, if using. Put the stock cubes in a large saucepan and pour in 900ml/1⅔ pints water. Bring to the boil, stirring occasionally to dissolve the stock cubes. Add the sweetcorn and chicken and simmer gently for 3 minutes, stirring regularly. Put the stock cubes in a large saucepan and pour in 900ml/1⅔ pints water. Bring to the boil, stirring occasionally to dissolve the stock cubes. Add the sweetcorn and chicken and simmer gently for 3 minutes, stirring regularly. Mix the cornflour with 3 tablespoons cold water in a small bowl. Stir the spring onions and the cornflour mixture into the stock and cook, stirring constantly, for 3–4 minutes, or until thickened. Season to taste with pepper. Remove the pan from the heat. Mix the cornflour with 3 tablespoons cold water in a small bowl. Stir the spring onions and the cornflour mixture into the stock and cook, stirring constantly, for 3–4 minutes, or until thickened. Season to taste with pepper. Remove the pan from the heat. Pour the beaten egg over the hot soup and very lightly stir with a fork to distribute the egg strands. Ladle the soup into warmed bowls and scatter with parsley, if using. Pour the beaten egg over the hot soup and very lightly stir with a fork to distribute the egg strands. Ladle the soup into warmed bowls and scatter with parsley, if using. Recipe tips For a vegetarian version, use vegetable stock and stir in thinly sliced mushrooms instead of the chicken. Using 1½ stock cubes means you won’t need to add extra salt. The remaining ½ cube can be wrapped tightly and used for another recipe. If you prefer to use 1 cube, you may need to season to taste with extra salt. Use around 175g/6oz frozen sweetcorn or frozen peas instead of tinned sweetcorn if you like. Use 1 thinly sliced leek or half a finely chopped onion instead of the spring onions."
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} | a3f8d2299c644156927f9f20d5241a249ae43fe26e7aa57de2b80378bdaf3e05 | Carrot and ginger soup recipe
An average of 4.5 out of 5 stars from 47 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_and_ginger_soup_64093_16x9.jpg Quick, easy and mouthwateringly good. This carrot and ginger soup is perfect for chilly afternoons. Why not make a few more portions and keep in the freezer for emergencies? Each serving provides 160 kcal, 2g protein, 23g carbohydrate (of which 19g sugars), 4.5g fat (of which 1g saturates), 10g fibre and 0.9g salt. 1 tsp rapeseed oil1 small onion (75g/2½oz peeled weight), finely chopped 1 garlic clove, finely chopped20g/¾oz fresh root ginger, peeled and finely chopped 200g/7oz carrots, roughly chopped300ml/10fl oz vegetable stockfreshly ground black pepper1 spring onion, finely chopped, to serve 1 tsp rapeseed oil 1 small onion (75g/2½oz peeled weight), finely chopped 1 garlic clove, finely chopped 20g/¾oz fresh root ginger, peeled and finely chopped 200g/7oz carrots, roughly chopped 300ml/10fl oz vegetable stock freshly ground black pepper 1 spring onion, finely chopped, to serve Method Heat the oil in small saucepan over a medium heat. Add the onion and cook for 2–3 minutes. Add the garlic, ginger and carrots and cook for 5 minutes, stirring occasionally. Add the stock and season with pepper to taste. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until the carrots are soft.Pour the soup into a food processor and blend until smooth. Return to the pan and reheat gently. To serve, pour the soup into a warm serving bowl and garnish with the spring onions. Heat the oil in small saucepan over a medium heat. Add the onion and cook for 2–3 minutes. Add the garlic, ginger and carrots and cook for 5 minutes, stirring occasionally. Heat the oil in small saucepan over a medium heat. Add the onion and cook for 2–3 minutes. Add the garlic, ginger and carrots and cook for 5 minutes, stirring occasionally. Add the stock and season with pepper to taste. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until the carrots are soft. Add the stock and season with pepper to taste. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until the carrots are soft. Pour the soup into a food processor and blend until smooth. Return to the pan and reheat gently. Pour the soup into a food processor and blend until smooth. Return to the pan and reheat gently. To serve, pour the soup into a warm serving bowl and garnish with the spring onions. To serve, pour the soup into a warm serving bowl and garnish with the spring onions. Recipe tips This soup can be frozen for up to three months. Reheat from frozen. Check the stock you use is gluten-free if necessary. | {
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"title": "Carrot and ginger soup recipe",
"content": "An average of 4.5 out of 5 stars from 47 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_and_ginger_soup_64093_16x9.jpg Quick, easy and mouthwateringly good. This carrot and ginger soup is perfect for chilly afternoons. Why not make a few more portions and keep in the freezer for emergencies? Each serving provides 160 kcal, 2g protein, 23g carbohydrate (of which 19g sugars), 4.5g fat (of which 1g saturates), 10g fibre and 0.9g salt. 1 tsp rapeseed oil1 small onion (75g/2½oz peeled weight), finely chopped 1 garlic clove, finely chopped20g/¾oz fresh root ginger, peeled and finely chopped 200g/7oz carrots, roughly chopped300ml/10fl oz vegetable stockfreshly ground black pepper1 spring onion, finely chopped, to serve 1 tsp rapeseed oil 1 small onion (75g/2½oz peeled weight), finely chopped 1 garlic clove, finely chopped 20g/¾oz fresh root ginger, peeled and finely chopped 200g/7oz carrots, roughly chopped 300ml/10fl oz vegetable stock freshly ground black pepper 1 spring onion, finely chopped, to serve Method Heat the oil in small saucepan over a medium heat. Add the onion and cook for 2–3 minutes. Add the garlic, ginger and carrots and cook for 5 minutes, stirring occasionally. Add the stock and season with pepper to taste. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until the carrots are soft.Pour the soup into a food processor and blend until smooth. Return to the pan and reheat gently. To serve, pour the soup into a warm serving bowl and garnish with the spring onions. Heat the oil in small saucepan over a medium heat. Add the onion and cook for 2–3 minutes. Add the garlic, ginger and carrots and cook for 5 minutes, stirring occasionally. Heat the oil in small saucepan over a medium heat. Add the onion and cook for 2–3 minutes. Add the garlic, ginger and carrots and cook for 5 minutes, stirring occasionally. Add the stock and season with pepper to taste. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until the carrots are soft. Add the stock and season with pepper to taste. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until the carrots are soft. Pour the soup into a food processor and blend until smooth. Return to the pan and reheat gently. Pour the soup into a food processor and blend until smooth. Return to the pan and reheat gently. To serve, pour the soup into a warm serving bowl and garnish with the spring onions. To serve, pour the soup into a warm serving bowl and garnish with the spring onions. Recipe tips This soup can be frozen for up to three months. Reheat from frozen. Check the stock you use is gluten-free if necessary."
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} | 96bfba2c4edb3f463294ede98bc3ee19dc8efa31d2f2fe9fb1f058887a39c086 | Roast cauliflower, cumin and coconut milk soup recipe
An average of 4.6 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_cauliflower_cumin_19409_16x9.jpg With three ingredients plus store-cupboard spices, this is how to make a simple, vegan cauliflower and coconut soup that's full of flavour. For this recipe you need a blender. 1 large cauliflower, broken into florets2 fat garlic cloves1½ tsp cumin seedsbig pinch dried red chilli flakes (optional)1 tbsp olive oil600ml/20fl oz hot vegetable stock1 x 400g tin coconut milksalt and freshly ground black pepper 1 large cauliflower, broken into florets 2 fat garlic cloves 1½ tsp cumin seeds big pinch dried red chilli flakes (optional) 1 tbsp olive oil 600ml/20fl oz hot vegetable stock 1 x 400g tin coconut milk salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5. Mix the cauliflower and garlic together on a large baking tray, sprinkle with the cumin seeds and chilli flakes, if using, and drizzle with the oil. Roast for 25–30 minutes, or until golden. Pour the stock and coconut milk into a large saucepan and bring to a simmer. Squeeze the roast garlic out of its skin and add it and the cauliflower to the liquid. Simmer very gently for 10 minutes. Remove the soup from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper. Preheat the oven to 190C/170C Fan/Gas 5. Mix the cauliflower and garlic together on a large baking tray, sprinkle with the cumin seeds and chilli flakes, if using, and drizzle with the oil. Roast for 25–30 minutes, or until golden. Preheat the oven to 190C/170C Fan/Gas 5. Mix the cauliflower and garlic together on a large baking tray, sprinkle with the cumin seeds and chilli flakes, if using, and drizzle with the oil. Roast for 25–30 minutes, or until golden. Pour the stock and coconut milk into a large saucepan and bring to a simmer. Squeeze the roast garlic out of its skin and add it and the cauliflower to the liquid. Simmer very gently for 10 minutes. Pour the stock and coconut milk into a large saucepan and bring to a simmer. Squeeze the roast garlic out of its skin and add it and the cauliflower to the liquid. Simmer very gently for 10 minutes. Remove the soup from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper. Remove the soup from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Roast cauliflower, cumin and coconut milk soup recipe",
"content": "An average of 4.6 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_cauliflower_cumin_19409_16x9.jpg With three ingredients plus store-cupboard spices, this is how to make a simple, vegan cauliflower and coconut soup that's full of flavour. For this recipe you need a blender. 1 large cauliflower, broken into florets2 fat garlic cloves1½ tsp cumin seedsbig pinch dried red chilli flakes (optional)1 tbsp olive oil600ml/20fl oz hot vegetable stock1 x 400g tin coconut milksalt and freshly ground black pepper 1 large cauliflower, broken into florets 2 fat garlic cloves 1½ tsp cumin seeds big pinch dried red chilli flakes (optional) 1 tbsp olive oil 600ml/20fl oz hot vegetable stock 1 x 400g tin coconut milk salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5. Mix the cauliflower and garlic together on a large baking tray, sprinkle with the cumin seeds and chilli flakes, if using, and drizzle with the oil. Roast for 25–30 minutes, or until golden. Pour the stock and coconut milk into a large saucepan and bring to a simmer. Squeeze the roast garlic out of its skin and add it and the cauliflower to the liquid. Simmer very gently for 10 minutes. Remove the soup from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper. Preheat the oven to 190C/170C Fan/Gas 5. Mix the cauliflower and garlic together on a large baking tray, sprinkle with the cumin seeds and chilli flakes, if using, and drizzle with the oil. Roast for 25–30 minutes, or until golden. Preheat the oven to 190C/170C Fan/Gas 5. Mix the cauliflower and garlic together on a large baking tray, sprinkle with the cumin seeds and chilli flakes, if using, and drizzle with the oil. Roast for 25–30 minutes, or until golden. Pour the stock and coconut milk into a large saucepan and bring to a simmer. Squeeze the roast garlic out of its skin and add it and the cauliflower to the liquid. Simmer very gently for 10 minutes. Pour the stock and coconut milk into a large saucepan and bring to a simmer. Squeeze the roast garlic out of its skin and add it and the cauliflower to the liquid. Simmer very gently for 10 minutes. Remove the soup from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper. Remove the soup from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper."
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} | 368177f63719c1e04c1a37b87ce9bd99f4244dc157014b49df1cb8f5ed68f4cd | Fresh tomato soup recipe
An average of 4.0 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomatosoup_13560_16x9.jpg This fresh and simple tomato soup recipe is perfect for using up a glut of homegrown tomatoes. 2 tbsp olive oil2 onions, chopped1 carrot, peeled and diced finely 1 garlic clove, crushed1 celery stick, finely chopped 450g/1lb fresh ripe tomatoes, halved1 tsp sugar1 litre/1¾ pints vegetable stockhandful fresh basil, shredded (optional)salt and freshly ground black pepper 2 tbsp olive oil 2 onions, chopped 1 carrot, peeled and diced finely 1 garlic clove, crushed 1 celery stick, finely chopped 450g/1lb fresh ripe tomatoes, halved 1 tsp sugar 1 litre/1¾ pints vegetable stock handful fresh basil, shredded (optional) salt and freshly ground black pepper Method Heat the oil in a large saucepan and add the onions, carrot, garlic and celery. Cover and cook gently for 10 minutes until soft.Add the tomatoes and sugar. Season with salt and pepper, stir and cook for another 5 minutes.Add the stock, bring to the boil and simmer for 10 minutes. Liquidise until smooth. If using the basil, stir in just before serving. Heat the oil in a large saucepan and add the onions, carrot, garlic and celery. Cover and cook gently for 10 minutes until soft. Heat the oil in a large saucepan and add the onions, carrot, garlic and celery. Cover and cook gently for 10 minutes until soft. Add the tomatoes and sugar. Season with salt and pepper, stir and cook for another 5 minutes. Add the tomatoes and sugar. Season with salt and pepper, stir and cook for another 5 minutes. Add the stock, bring to the boil and simmer for 10 minutes. Liquidise until smooth. If using the basil, stir in just before serving. Add the stock, bring to the boil and simmer for 10 minutes. Liquidise until smooth. If using the basil, stir in just before serving. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/tomatosoup_13560",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fresh tomato soup recipe",
"content": "An average of 4.0 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomatosoup_13560_16x9.jpg This fresh and simple tomato soup recipe is perfect for using up a glut of homegrown tomatoes. 2 tbsp olive oil2 onions, chopped1 carrot, peeled and diced finely 1 garlic clove, crushed1 celery stick, finely chopped 450g/1lb fresh ripe tomatoes, halved1 tsp sugar1 litre/1¾ pints vegetable stockhandful fresh basil, shredded (optional)salt and freshly ground black pepper 2 tbsp olive oil 2 onions, chopped 1 carrot, peeled and diced finely 1 garlic clove, crushed 1 celery stick, finely chopped 450g/1lb fresh ripe tomatoes, halved 1 tsp sugar 1 litre/1¾ pints vegetable stock handful fresh basil, shredded (optional) salt and freshly ground black pepper Method Heat the oil in a large saucepan and add the onions, carrot, garlic and celery. Cover and cook gently for 10 minutes until soft.Add the tomatoes and sugar. Season with salt and pepper, stir and cook for another 5 minutes.Add the stock, bring to the boil and simmer for 10 minutes. Liquidise until smooth. If using the basil, stir in just before serving. Heat the oil in a large saucepan and add the onions, carrot, garlic and celery. Cover and cook gently for 10 minutes until soft. Heat the oil in a large saucepan and add the onions, carrot, garlic and celery. Cover and cook gently for 10 minutes until soft. Add the tomatoes and sugar. Season with salt and pepper, stir and cook for another 5 minutes. Add the tomatoes and sugar. Season with salt and pepper, stir and cook for another 5 minutes. Add the stock, bring to the boil and simmer for 10 minutes. Liquidise until smooth. If using the basil, stir in just before serving. Add the stock, bring to the boil and simmer for 10 minutes. Liquidise until smooth. If using the basil, stir in just before serving."
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"$oid": "68bad0b8eb3bdbfd0cc009c2"
} | 65c84d3cc319f94c928e0b971ccf887081b7f8b4d675f710bc20151ea1f5b36a | Creamy sweetcorn soup recipe
An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamofsweetcornsoup_81627_16x9.jpg This creamy sweetcorn soup is perfect for a weekend lunch, serve with slices of cheese on toast to make it more filling. 2 tbsp olive oil50g/1¾oz unsalted butter1 garlic clove, finely chopped1 onion, finely sliced150g/5½oz potato, cut into small cubes200g/7oz sweetcorn600ml/20fl oz hot vegetable stock50ml/2fl oz double creamsalt and freshly ground black pepper1 tsp fresh chives, finely chopped 2 tbsp olive oil 50g/1¾oz unsalted butter 1 garlic clove, finely chopped 1 onion, finely sliced 150g/5½oz potato, cut into small cubes 200g/7oz sweetcorn 600ml/20fl oz hot vegetable stock 50ml/2fl oz double cream salt and freshly ground black pepper 1 tsp fresh chives, finely chopped Method Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and sauté for five minutes, until softened.Add the sweetcorn and continue to cook for two more minutes.Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through.Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth. To serve, pour into a warm bowl and garnish a sprinkle of chives. Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and sauté for five minutes, until softened. Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and sauté for five minutes, until softened. Add the sweetcorn and continue to cook for two more minutes. Add the sweetcorn and continue to cook for two more minutes. Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through. Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through. Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth. Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth. To serve, pour into a warm bowl and garnish a sprinkle of chives. To serve, pour into a warm bowl and garnish a sprinkle of chives. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/creamofsweetcornsoup_81627",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Creamy sweetcorn soup recipe",
"content": "An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamofsweetcornsoup_81627_16x9.jpg This creamy sweetcorn soup is perfect for a weekend lunch, serve with slices of cheese on toast to make it more filling. 2 tbsp olive oil50g/1¾oz unsalted butter1 garlic clove, finely chopped1 onion, finely sliced150g/5½oz potato, cut into small cubes200g/7oz sweetcorn600ml/20fl oz hot vegetable stock50ml/2fl oz double creamsalt and freshly ground black pepper1 tsp fresh chives, finely chopped 2 tbsp olive oil 50g/1¾oz unsalted butter 1 garlic clove, finely chopped 1 onion, finely sliced 150g/5½oz potato, cut into small cubes 200g/7oz sweetcorn 600ml/20fl oz hot vegetable stock 50ml/2fl oz double cream salt and freshly ground black pepper 1 tsp fresh chives, finely chopped Method Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and sauté for five minutes, until softened.Add the sweetcorn and continue to cook for two more minutes.Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through.Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth. To serve, pour into a warm bowl and garnish a sprinkle of chives. Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and sauté for five minutes, until softened. Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and sauté for five minutes, until softened. Add the sweetcorn and continue to cook for two more minutes. Add the sweetcorn and continue to cook for two more minutes. Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through. Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through. Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth. Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth. To serve, pour into a warm bowl and garnish a sprinkle of chives. To serve, pour into a warm bowl and garnish a sprinkle of chives."
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} | 43cf6657118c8d0d21999789120c73e9946c3fe2977d067a8169ebeddf8c2ab0 | Tomato and basil soup recipe
An average of 4.7 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_soup_56817_16x9.jpg This flavoursome tomato soup is brought to life with cream, garlic and fresh basil. Perfect for using up a glut of tomatoes. 1kg/2lb 4oz mixed ripe tomatoes, roughly chopped3 garlic cloves, roughly chopped1 handful fresh basil leaves, plus extra to serve1 tbsp tomato purée4 tbsp olive oil, plus extra to serve400-600ml/14-21fl oz hot vegetable stocksalt and freshly ground black pepper2-3 tbsp caster sugar, to taste150ml/5fl oz double cream, plus extra to serve1 ciabatta loaf, thickly sliced, to serve 1kg/2lb 4oz mixed ripe tomatoes, roughly chopped 3 garlic cloves, roughly chopped 1 handful fresh basil leaves, plus extra to serve 1 tbsp tomato purée 4 tbsp olive oil, plus extra to serve 400-600ml/14-21fl oz hot vegetable stock salt and freshly ground black pepper 2-3 tbsp caster sugar, to taste 150ml/5fl oz double cream, plus extra to serve 1 ciabatta loaf, thickly sliced, to serve Method Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down.Add the garlic, basil, tomato purée and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes.Pour in 400ml/14fl oz hot vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes.Depending on the water content of your tomatoes, you may need to add more stock to reach a good consistency. Once ready, remove the pan from the heat and use a stick blender to carefully blend to a purée.Return the pan to a low heat to warm through and season, to taste, with salt, freshly ground black pepper and sugar.Pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes.Meanwhile, brush the ciabatta slices with the remaining two tablespoons of olive oil.Heat a griddle pan until hot, add the ciabatta slices, in batches if necessary, and cook for 1-2 minutes on each side, or until golden brown griddle marks appear on both sides of the ciabatta.To serve, ladle the soup into four serving bowls. Drizzle a swirl of double cream into each bowl, then a swirl of olive oil, to garnish. Sprinkle over a few basil leaves. Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down. Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down. Add the garlic, basil, tomato purée and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes. Add the garlic, basil, tomato purée and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes. Pour in 400ml/14fl oz hot vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes. Pour in 400ml/14fl oz hot vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes. Depending on the water content of your tomatoes, you may need to add more stock to reach a good consistency. Once ready, remove the pan from the heat and use a stick blender to carefully blend to a purée. Depending on the water content of your tomatoes, you may need to add more stock to reach a good consistency. Once ready, remove the pan from the heat and use a stick blender to carefully blend to a purée. Return the pan to a low heat to warm through and season, to taste, with salt, freshly ground black pepper and sugar. Return the pan to a low heat to warm through and season, to taste, with salt, freshly ground black pepper and sugar. Pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes. Pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes. Meanwhile, brush the ciabatta slices with the remaining two tablespoons of olive oil. Meanwhile, brush the ciabatta slices with the remaining two tablespoons of olive oil. Heat a griddle pan until hot, add the ciabatta slices, in batches if necessary, and cook for 1-2 minutes on each side, or until golden brown griddle marks appear on both sides of the ciabatta. Heat a griddle pan until hot, add the ciabatta slices, in batches if necessary, and cook for 1-2 minutes on each side, or until golden brown griddle marks appear on both sides of the ciabatta. To serve, ladle the soup into four serving bowls. Drizzle a swirl of double cream into each bowl, then a swirl of olive oil, to garnish. Sprinkle over a few basil leaves. To serve, ladle the soup into four serving bowls. Drizzle a swirl of double cream into each bowl, then a swirl of olive oil, to garnish. Sprinkle over a few basil leaves. | {
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"url": "https://www.bbc.co.uk/food/recipes/tomato_soup_56817",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tomato and basil soup recipe",
"content": "An average of 4.7 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_soup_56817_16x9.jpg This flavoursome tomato soup is brought to life with cream, garlic and fresh basil. Perfect for using up a glut of tomatoes. 1kg/2lb 4oz mixed ripe tomatoes, roughly chopped3 garlic cloves, roughly chopped1 handful fresh basil leaves, plus extra to serve1 tbsp tomato purée4 tbsp olive oil, plus extra to serve400-600ml/14-21fl oz hot vegetable stocksalt and freshly ground black pepper2-3 tbsp caster sugar, to taste150ml/5fl oz double cream, plus extra to serve1 ciabatta loaf, thickly sliced, to serve 1kg/2lb 4oz mixed ripe tomatoes, roughly chopped 3 garlic cloves, roughly chopped 1 handful fresh basil leaves, plus extra to serve 1 tbsp tomato purée 4 tbsp olive oil, plus extra to serve 400-600ml/14-21fl oz hot vegetable stock salt and freshly ground black pepper 2-3 tbsp caster sugar, to taste 150ml/5fl oz double cream, plus extra to serve 1 ciabatta loaf, thickly sliced, to serve Method Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down.Add the garlic, basil, tomato purée and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes.Pour in 400ml/14fl oz hot vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes.Depending on the water content of your tomatoes, you may need to add more stock to reach a good consistency. Once ready, remove the pan from the heat and use a stick blender to carefully blend to a purée.Return the pan to a low heat to warm through and season, to taste, with salt, freshly ground black pepper and sugar.Pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes.Meanwhile, brush the ciabatta slices with the remaining two tablespoons of olive oil.Heat a griddle pan until hot, add the ciabatta slices, in batches if necessary, and cook for 1-2 minutes on each side, or until golden brown griddle marks appear on both sides of the ciabatta.To serve, ladle the soup into four serving bowls. Drizzle a swirl of double cream into each bowl, then a swirl of olive oil, to garnish. Sprinkle over a few basil leaves. Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down. Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down. Add the garlic, basil, tomato purée and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes. Add the garlic, basil, tomato purée and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes. Pour in 400ml/14fl oz hot vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes. Pour in 400ml/14fl oz hot vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes. Depending on the water content of your tomatoes, you may need to add more stock to reach a good consistency. Once ready, remove the pan from the heat and use a stick blender to carefully blend to a purée. Depending on the water content of your tomatoes, you may need to add more stock to reach a good consistency. Once ready, remove the pan from the heat and use a stick blender to carefully blend to a purée. Return the pan to a low heat to warm through and season, to taste, with salt, freshly ground black pepper and sugar. Return the pan to a low heat to warm through and season, to taste, with salt, freshly ground black pepper and sugar. Pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes. Pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes. Meanwhile, brush the ciabatta slices with the remaining two tablespoons of olive oil. Meanwhile, brush the ciabatta slices with the remaining two tablespoons of olive oil. Heat a griddle pan until hot, add the ciabatta slices, in batches if necessary, and cook for 1-2 minutes on each side, or until golden brown griddle marks appear on both sides of the ciabatta. Heat a griddle pan until hot, add the ciabatta slices, in batches if necessary, and cook for 1-2 minutes on each side, or until golden brown griddle marks appear on both sides of the ciabatta. To serve, ladle the soup into four serving bowls. Drizzle a swirl of double cream into each bowl, then a swirl of olive oil, to garnish. Sprinkle over a few basil leaves. To serve, ladle the soup into four serving bowls. Drizzle a swirl of double cream into each bowl, then a swirl of olive oil, to garnish. Sprinkle over a few basil leaves."
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} | ca187cc86633b21978a9954047ceda9fa2bd5afb8c06d01e01441efc7238fc09 | Easy halloumi wrap recipe
An average of 5.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_halloumi_wrap_57379_16x9.jpg Once you know how to cook golden, crispy halloumi, the options are endless, but pairing it with hummus and salad in an easy wrap is a great place to start. If you like it spicy, add a drizzle of hot sauce. Each serving provides 790 kcals, 33g protein, 45g carbohydrates (of which 11g sugars) 51g fat (of which 21g saturates), 10g fibre and 4g salt. 100g/3½oz halloumi1 tbsp olive oil1 large soft flour tortilla wrap3 tbsp hummus1 large carrot, peeled into ribbonshandful spinach leavesfreshly ground black pepper 100g/3½oz halloumi 1 tbsp olive oil 1 large soft flour tortilla wrap 3 tbsp hummus 1 large carrot, peeled into ribbons handful spinach leaves freshly ground black pepper sweet chilli sauce, Tabasco or srirachasliced olives, diced sundried tomatoes, pickled chillies, sliced red onion sweet chilli sauce, Tabasco or sriracha sliced olives, diced sundried tomatoes, pickled chillies, sliced red onion Method Slice the halloumi into 1cm/½in thick strips and season with pepper. Heat the oil in a frying pan over a low–medium heat and fry the halloumi strips for a few minutes, turning until all sides are golden. If the pan is too hot, the outside of the halloumi might brown before the centre gets nice and soft, but you can lift the pan off the heat to reduce the temperature briefly. Warm the tortilla following pack instructions, then spread the hummus down the middle. Layer the carrot, spinach and crispy halloumi strips, add any sauces or toppings you like, then roll up the tortilla and eat while the halloumi is still warm. Slice the halloumi into 1cm/½in thick strips and season with pepper. Slice the halloumi into 1cm/½in thick strips and season with pepper. Heat the oil in a frying pan over a low–medium heat and fry the halloumi strips for a few minutes, turning until all sides are golden. If the pan is too hot, the outside of the halloumi might brown before the centre gets nice and soft, but you can lift the pan off the heat to reduce the temperature briefly. Heat the oil in a frying pan over a low–medium heat and fry the halloumi strips for a few minutes, turning until all sides are golden. If the pan is too hot, the outside of the halloumi might brown before the centre gets nice and soft, but you can lift the pan off the heat to reduce the temperature briefly. Warm the tortilla following pack instructions, then spread the hummus down the middle. Layer the carrot, spinach and crispy halloumi strips, add any sauces or toppings you like, then roll up the tortilla and eat while the halloumi is still warm. Warm the tortilla following pack instructions, then spread the hummus down the middle. Layer the carrot, spinach and crispy halloumi strips, add any sauces or toppings you like, then roll up the tortilla and eat while the halloumi is still warm. | {
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"title": "Easy halloumi wrap recipe",
"content": "An average of 5.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_halloumi_wrap_57379_16x9.jpg Once you know how to cook golden, crispy halloumi, the options are endless, but pairing it with hummus and salad in an easy wrap is a great place to start. If you like it spicy, add a drizzle of hot sauce. Each serving provides 790 kcals, 33g protein, 45g carbohydrates (of which 11g sugars) 51g fat (of which 21g saturates), 10g fibre and 4g salt. 100g/3½oz halloumi1 tbsp olive oil1 large soft flour tortilla wrap3 tbsp hummus1 large carrot, peeled into ribbonshandful spinach leavesfreshly ground black pepper 100g/3½oz halloumi 1 tbsp olive oil 1 large soft flour tortilla wrap 3 tbsp hummus 1 large carrot, peeled into ribbons handful spinach leaves freshly ground black pepper sweet chilli sauce, Tabasco or srirachasliced olives, diced sundried tomatoes, pickled chillies, sliced red onion sweet chilli sauce, Tabasco or sriracha sliced olives, diced sundried tomatoes, pickled chillies, sliced red onion Method Slice the halloumi into 1cm/½in thick strips and season with pepper. Heat the oil in a frying pan over a low–medium heat and fry the halloumi strips for a few minutes, turning until all sides are golden. If the pan is too hot, the outside of the halloumi might brown before the centre gets nice and soft, but you can lift the pan off the heat to reduce the temperature briefly. Warm the tortilla following pack instructions, then spread the hummus down the middle. Layer the carrot, spinach and crispy halloumi strips, add any sauces or toppings you like, then roll up the tortilla and eat while the halloumi is still warm. Slice the halloumi into 1cm/½in thick strips and season with pepper. Slice the halloumi into 1cm/½in thick strips and season with pepper. Heat the oil in a frying pan over a low–medium heat and fry the halloumi strips for a few minutes, turning until all sides are golden. If the pan is too hot, the outside of the halloumi might brown before the centre gets nice and soft, but you can lift the pan off the heat to reduce the temperature briefly. Heat the oil in a frying pan over a low–medium heat and fry the halloumi strips for a few minutes, turning until all sides are golden. If the pan is too hot, the outside of the halloumi might brown before the centre gets nice and soft, but you can lift the pan off the heat to reduce the temperature briefly. Warm the tortilla following pack instructions, then spread the hummus down the middle. Layer the carrot, spinach and crispy halloumi strips, add any sauces or toppings you like, then roll up the tortilla and eat while the halloumi is still warm. Warm the tortilla following pack instructions, then spread the hummus down the middle. Layer the carrot, spinach and crispy halloumi strips, add any sauces or toppings you like, then roll up the tortilla and eat while the halloumi is still warm."
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} | 101c2f6cabfca7733ae353ef032e1d00fb81b5c8c869189d78f1091953c6c3c3 | Healthy minestrone soup recipe
An average of 5.0 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/healthy_minestrone_soup_64571_16x9.jpg Tom Kerridge's minestrone is perfect for filling your family up with healthy vegetables and helping them towards their five-a-day. It freezes well and makes great leftovers. This meal when served as six portions provides 321 kcal, 17g protein, 27g carbohydrate (of which 8.5g sugars), 16.5g fat (of which 7g saturates), 6g fibre and 1.7g salt per portion. splash olive oil 200g/7oz streaky bacon or lean back-bacon, rind removed, finely chopped 2 large carrots, peeled and roughly chopped6 celery stalks, trimmed and roughly chopped6 garlic cloves, thinly sliced 2 onions, roughly chopped 2 potatoes, such as Maris Peer potatoes, roughly chopped1 tbsp tomato purée 400g tin chopped tomatoes1 bouquet garni 0.75 litres/1½ pints reduced-salt vegetable stock 3 courgettes, trimmed and roughly chopped 1 large handful soup pasta splash olive oil 200g/7oz streaky bacon or lean back-bacon, rind removed, finely chopped 2 large carrots, peeled and roughly chopped 6 celery stalks, trimmed and roughly chopped 6 garlic cloves, thinly sliced 2 onions, roughly chopped 2 potatoes, such as Maris Peer potatoes, roughly chopped 1 tbsp tomato purée 400g tin chopped tomatoes 1 bouquet garni 0.75 litres/1½ pints reduced-salt vegetable stock 3 courgettes, trimmed and roughly chopped 1 large handful soup pasta 1 handful fresh flatleaf parsley, leaves finely chopped 100g/3½oz Parmesan, finely grated 1 handful fresh flatleaf parsley, leaves finely chopped 100g/3½oz Parmesan, finely grated Method Heat the oil in a large saucepan over a medium heat. Add the bacon and fry for 2-3 minutes, or until cooked and starting to brown. Add the carrots, celery, garlic and onions and fry for 4-5 minutes, stirring often. Add the potatoes and fry for 4-5 minutes, stirring occasionally, until softened.Stir in the tomato purée and cook for 1 minute, then add the tomatoes, bouquet garni and stock and bring to the boil. Reduce the heat, then simmer gently for 30 minutes. Add the courgettes and soup pasta and return to the boil. Reduce the heat, cover the pan with the lid, then simmer for 5-8 minutes, or until the pasta is tender. Discard the bouquet garni.To serve, ladle the soup into bowls, then sprinkle over the parsley and Parmesan. Heat the oil in a large saucepan over a medium heat. Add the bacon and fry for 2-3 minutes, or until cooked and starting to brown. Heat the oil in a large saucepan over a medium heat. Add the bacon and fry for 2-3 minutes, or until cooked and starting to brown. Add the carrots, celery, garlic and onions and fry for 4-5 minutes, stirring often. Add the potatoes and fry for 4-5 minutes, stirring occasionally, until softened. Add the carrots, celery, garlic and onions and fry for 4-5 minutes, stirring often. Add the potatoes and fry for 4-5 minutes, stirring occasionally, until softened. Stir in the tomato purée and cook for 1 minute, then add the tomatoes, bouquet garni and stock and bring to the boil. Reduce the heat, then simmer gently for 30 minutes. Stir in the tomato purée and cook for 1 minute, then add the tomatoes, bouquet garni and stock and bring to the boil. Reduce the heat, then simmer gently for 30 minutes. Add the courgettes and soup pasta and return to the boil. Reduce the heat, cover the pan with the lid, then simmer for 5-8 minutes, or until the pasta is tender. Discard the bouquet garni. Add the courgettes and soup pasta and return to the boil. Reduce the heat, cover the pan with the lid, then simmer for 5-8 minutes, or until the pasta is tender. Discard the bouquet garni. To serve, ladle the soup into bowls, then sprinkle over the parsley and Parmesan. To serve, ladle the soup into bowls, then sprinkle over the parsley and Parmesan. Recipe tips Tip 1: This soup is ideal for using up any odds and ends of pasta – just place it all in a food bag and bash with a rolling pin until roughly the same size. Tip 2: You can use this recipe as a base for any soup - vegetables that are in season are usually the cheapest and tastiest. Tip 3: A bouquet garni is a bunch of fresh herbs – 1 sprig of rosemary, 1 fresh bay leaf, and 1 sprig of thyme, tied together with cooking string. It can be bought ready-made. Tip 4: Make up a big batch of soup, even if you’re only cooking for yourself – the rest can be chilled in the fridge or frozen in portions for future meals. | {
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"title": "Healthy minestrone soup recipe",
"content": "An average of 5.0 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/healthy_minestrone_soup_64571_16x9.jpg Tom Kerridge's minestrone is perfect for filling your family up with healthy vegetables and helping them towards their five-a-day. It freezes well and makes great leftovers. This meal when served as six portions provides 321 kcal, 17g protein, 27g carbohydrate (of which 8.5g sugars), 16.5g fat (of which 7g saturates), 6g fibre and 1.7g salt per portion. splash olive oil 200g/7oz streaky bacon or lean back-bacon, rind removed, finely chopped 2 large carrots, peeled and roughly chopped6 celery stalks, trimmed and roughly chopped6 garlic cloves, thinly sliced 2 onions, roughly chopped 2 potatoes, such as Maris Peer potatoes, roughly chopped1 tbsp tomato purée 400g tin chopped tomatoes1 bouquet garni 0.75 litres/1½ pints reduced-salt vegetable stock 3 courgettes, trimmed and roughly chopped 1 large handful soup pasta splash olive oil 200g/7oz streaky bacon or lean back-bacon, rind removed, finely chopped 2 large carrots, peeled and roughly chopped 6 celery stalks, trimmed and roughly chopped 6 garlic cloves, thinly sliced 2 onions, roughly chopped 2 potatoes, such as Maris Peer potatoes, roughly chopped 1 tbsp tomato purée 400g tin chopped tomatoes 1 bouquet garni 0.75 litres/1½ pints reduced-salt vegetable stock 3 courgettes, trimmed and roughly chopped 1 large handful soup pasta 1 handful fresh flatleaf parsley, leaves finely chopped 100g/3½oz Parmesan, finely grated 1 handful fresh flatleaf parsley, leaves finely chopped 100g/3½oz Parmesan, finely grated Method Heat the oil in a large saucepan over a medium heat. Add the bacon and fry for 2-3 minutes, or until cooked and starting to brown. Add the carrots, celery, garlic and onions and fry for 4-5 minutes, stirring often. Add the potatoes and fry for 4-5 minutes, stirring occasionally, until softened.Stir in the tomato purée and cook for 1 minute, then add the tomatoes, bouquet garni and stock and bring to the boil. Reduce the heat, then simmer gently for 30 minutes. Add the courgettes and soup pasta and return to the boil. Reduce the heat, cover the pan with the lid, then simmer for 5-8 minutes, or until the pasta is tender. Discard the bouquet garni.To serve, ladle the soup into bowls, then sprinkle over the parsley and Parmesan. Heat the oil in a large saucepan over a medium heat. Add the bacon and fry for 2-3 minutes, or until cooked and starting to brown. Heat the oil in a large saucepan over a medium heat. Add the bacon and fry for 2-3 minutes, or until cooked and starting to brown. Add the carrots, celery, garlic and onions and fry for 4-5 minutes, stirring often. Add the potatoes and fry for 4-5 minutes, stirring occasionally, until softened. Add the carrots, celery, garlic and onions and fry for 4-5 minutes, stirring often. Add the potatoes and fry for 4-5 minutes, stirring occasionally, until softened. Stir in the tomato purée and cook for 1 minute, then add the tomatoes, bouquet garni and stock and bring to the boil. Reduce the heat, then simmer gently for 30 minutes. Stir in the tomato purée and cook for 1 minute, then add the tomatoes, bouquet garni and stock and bring to the boil. Reduce the heat, then simmer gently for 30 minutes. Add the courgettes and soup pasta and return to the boil. Reduce the heat, cover the pan with the lid, then simmer for 5-8 minutes, or until the pasta is tender. Discard the bouquet garni. Add the courgettes and soup pasta and return to the boil. Reduce the heat, cover the pan with the lid, then simmer for 5-8 minutes, or until the pasta is tender. Discard the bouquet garni. To serve, ladle the soup into bowls, then sprinkle over the parsley and Parmesan. To serve, ladle the soup into bowls, then sprinkle over the parsley and Parmesan. Recipe tips Tip 1: This soup is ideal for using up any odds and ends of pasta – just place it all in a food bag and bash with a rolling pin until roughly the same size. Tip 2: You can use this recipe as a base for any soup - vegetables that are in season are usually the cheapest and tastiest. Tip 3: A bouquet garni is a bunch of fresh herbs – 1 sprig of rosemary, 1 fresh bay leaf, and 1 sprig of thyme, tied together with cooking string. It can be bought ready-made. Tip 4: Make up a big batch of soup, even if you’re only cooking for yourself – the rest can be chilled in the fridge or frozen in portions for future meals."
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} | 5411abcfcfe7b2f8f5c8e60e5e897847e8102a18686ca7875c7a60b31d36f9fd | Red lentil hummus with vegetable crudités recipe
An average of 2.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_lentil_hummus_with_64723_16x9.jpg Red lentils are an excellent source of protein. Make them one of your kitchen staples and use in this nourishing, low-calorie 'hummus' which is terrific as a snack, with vegetable crudités, or lunchbox filler. Each serving provides 218 kcal, 12g protein, 28g carbohydrates (of which 7g sugars), 5g fat (of which 1g saturates), 6g fibre and 1g salt. With a GI of 45 this meal is high protein, low GI. 1 tbsp light olive oil2 shallots, finely chopped1 tsp sweet smoked paprika, plus extra to sprinkle1 garlic clove, crushed200g/7oz butternut squash, peeled, finely diced150g/5½oz red lentils450ml/1lb vegetable stock1 level tsp tahini2 level tbsp fat-free Greek-style yoghurt2 tbsp finely chopped fresh coriander, plus extra sprigs to garnishsalt and freshly ground black pepper 1 tbsp light olive oil 2 shallots, finely chopped 1 tsp sweet smoked paprika, plus extra to sprinkle 1 garlic clove, crushed 200g/7oz butternut squash, peeled, finely diced 150g/5½oz red lentils 450ml/1lb vegetable stock 1 level tsp tahini 2 level tbsp fat-free Greek-style yoghurt 2 tbsp finely chopped fresh coriander, plus extra sprigs to garnish salt and freshly ground black pepper 1 large carrot, cut into finger-length sticks2 celery stalks, cut into finger-length sticks½ cucumber, deseeded, cut into finger-length sticks6–8 red radishes, topped and tailed 1 large carrot, cut into finger-length sticks 2 celery stalks, cut into finger-length sticks ½ cucumber, deseeded, cut into finger-length sticks 6–8 red radishes, topped and tailed Method Heat the oil in a frying pan. Add the shallots and cook over a medium heat for 3–4 minutes, or until softened. Add the paprika and garlic and cook for 2 minutes. Add the butternut squash, lentils and stock, bring to a simmer and cook for 20 minutes, or until the squash and lentils are tender and almost all the liquid has been absorbed. Season.Add the tahini, yoghurt and coriander and mash to an even, fairly smooth texture. Place in the fridge for 1 hour, dust with paprika and sprinkle with coriander sprigs. Serve with the vegetable crudités. Heat the oil in a frying pan. Add the shallots and cook over a medium heat for 3–4 minutes, or until softened. Heat the oil in a frying pan. Add the shallots and cook over a medium heat for 3–4 minutes, or until softened. Add the paprika and garlic and cook for 2 minutes. Add the butternut squash, lentils and stock, bring to a simmer and cook for 20 minutes, or until the squash and lentils are tender and almost all the liquid has been absorbed. Season. Add the paprika and garlic and cook for 2 minutes. Add the butternut squash, lentils and stock, bring to a simmer and cook for 20 minutes, or until the squash and lentils are tender and almost all the liquid has been absorbed. Season. Add the tahini, yoghurt and coriander and mash to an even, fairly smooth texture. Add the tahini, yoghurt and coriander and mash to an even, fairly smooth texture. Place in the fridge for 1 hour, dust with paprika and sprinkle with coriander sprigs. Serve with the vegetable crudités. Place in the fridge for 1 hour, dust with paprika and sprinkle with coriander sprigs. Serve with the vegetable crudités. | {
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"title": "Red lentil hummus with vegetable crudités recipe",
"content": "An average of 2.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_lentil_hummus_with_64723_16x9.jpg Red lentils are an excellent source of protein. Make them one of your kitchen staples and use in this nourishing, low-calorie 'hummus' which is terrific as a snack, with vegetable crudités, or lunchbox filler. Each serving provides 218 kcal, 12g protein, 28g carbohydrates (of which 7g sugars), 5g fat (of which 1g saturates), 6g fibre and 1g salt. With a GI of 45 this meal is high protein, low GI. 1 tbsp light olive oil2 shallots, finely chopped1 tsp sweet smoked paprika, plus extra to sprinkle1 garlic clove, crushed200g/7oz butternut squash, peeled, finely diced150g/5½oz red lentils450ml/1lb vegetable stock1 level tsp tahini2 level tbsp fat-free Greek-style yoghurt2 tbsp finely chopped fresh coriander, plus extra sprigs to garnishsalt and freshly ground black pepper 1 tbsp light olive oil 2 shallots, finely chopped 1 tsp sweet smoked paprika, plus extra to sprinkle 1 garlic clove, crushed 200g/7oz butternut squash, peeled, finely diced 150g/5½oz red lentils 450ml/1lb vegetable stock 1 level tsp tahini 2 level tbsp fat-free Greek-style yoghurt 2 tbsp finely chopped fresh coriander, plus extra sprigs to garnish salt and freshly ground black pepper 1 large carrot, cut into finger-length sticks2 celery stalks, cut into finger-length sticks½ cucumber, deseeded, cut into finger-length sticks6–8 red radishes, topped and tailed 1 large carrot, cut into finger-length sticks 2 celery stalks, cut into finger-length sticks ½ cucumber, deseeded, cut into finger-length sticks 6–8 red radishes, topped and tailed Method Heat the oil in a frying pan. Add the shallots and cook over a medium heat for 3–4 minutes, or until softened. Add the paprika and garlic and cook for 2 minutes. Add the butternut squash, lentils and stock, bring to a simmer and cook for 20 minutes, or until the squash and lentils are tender and almost all the liquid has been absorbed. Season.Add the tahini, yoghurt and coriander and mash to an even, fairly smooth texture. Place in the fridge for 1 hour, dust with paprika and sprinkle with coriander sprigs. Serve with the vegetable crudités. Heat the oil in a frying pan. Add the shallots and cook over a medium heat for 3–4 minutes, or until softened. Heat the oil in a frying pan. Add the shallots and cook over a medium heat for 3–4 minutes, or until softened. Add the paprika and garlic and cook for 2 minutes. Add the butternut squash, lentils and stock, bring to a simmer and cook for 20 minutes, or until the squash and lentils are tender and almost all the liquid has been absorbed. Season. Add the paprika and garlic and cook for 2 minutes. Add the butternut squash, lentils and stock, bring to a simmer and cook for 20 minutes, or until the squash and lentils are tender and almost all the liquid has been absorbed. Season. Add the tahini, yoghurt and coriander and mash to an even, fairly smooth texture. Add the tahini, yoghurt and coriander and mash to an even, fairly smooth texture. Place in the fridge for 1 hour, dust with paprika and sprinkle with coriander sprigs. Serve with the vegetable crudités. Place in the fridge for 1 hour, dust with paprika and sprinkle with coriander sprigs. Serve with the vegetable crudités."
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} | 7629b9b27cae83888425ebf58f3a70e9c4a0b78f9b9c2a9c6efbe1f2f4d4e68f | Spring chicken salad recipe
An average of 4.9 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spring_pea_salad_with_84930_16x9.jpg Bursting with freshness and flavour, the combination of grilled chicken with zesty herbs and peas makes a perfect spring chicken salad. Each serving provides 425kcal, 40g protein, 6.5g carbohydrate (of which 3.5g sugars), 25g fat (of which 5g saturates), 7g fibre and 1g salt. 2 tbsp mayonnaise 2 tbsp natural yoghurt 1 small garlic clove, crushedlarge handful fresh parsley leaves, finely chopped 1 tbsp lemon juice 2 tbsp mayonnaise 2 tbsp natural yoghurt 1 small garlic clove, crushed large handful fresh parsley leaves, finely chopped 1 tbsp lemon juice 4 boneless chicken thighs, skin removed 1 tbsp olive oil salt and freshly ground black pepper 4 boneless chicken thighs, skin removed 1 tbsp olive oil salt and freshly ground black pepper 100g/3½oz peas 100g/3½oz small broad beans 2 spring onions, thinly sliced large handful fresh mint leaves, finely chopped large handful fresh dill, finely chopped 30g/1oz watercress, roughly chopped 1 tbsp lemon juice 1 tbsp olive oil 1 tbsp grated Parmesan 100g/3½oz peas 100g/3½oz small broad beans 2 spring onions, thinly sliced large handful fresh mint leaves, finely chopped large handful fresh dill, finely chopped 30g/1oz watercress, roughly chopped 1 tbsp lemon juice 1 tbsp olive oil 1 tbsp grated Parmesan Method To make the sauce, mix all the ingredients together, then season with a little salt and pepper. To prepare the chicken thighs, coat them with the oil and season with salt and pepper.Place a griddle pan over a medium heat. When hot, cook the thighs for 4–5 minutes on each side, or until cooked through and the juices run clear. Set aside.To make the spring salad, bring a small pan of water to the boil, add the peas and broad beans and cook for 3 minutes, then drain. Toss the spring onions, herbs, watercress, lemon juice and olive oil together in a salad bowl, then toss in the drained warm peas and beans. Spoon the warm salad onto serving plates. Cut the grilled chicken thighs in half and lay them on top of the salad. Sprinkle over the Parmesan and spoon over the sauce, then serve. To make the sauce, mix all the ingredients together, then season with a little salt and pepper. To make the sauce, mix all the ingredients together, then season with a little salt and pepper. To prepare the chicken thighs, coat them with the oil and season with salt and pepper. To prepare the chicken thighs, coat them with the oil and season with salt and pepper. Place a griddle pan over a medium heat. When hot, cook the thighs for 4–5 minutes on each side, or until cooked through and the juices run clear. Set aside. Place a griddle pan over a medium heat. When hot, cook the thighs for 4–5 minutes on each side, or until cooked through and the juices run clear. Set aside. To make the spring salad, bring a small pan of water to the boil, add the peas and broad beans and cook for 3 minutes, then drain. Toss the spring onions, herbs, watercress, lemon juice and olive oil together in a salad bowl, then toss in the drained warm peas and beans. To make the spring salad, bring a small pan of water to the boil, add the peas and broad beans and cook for 3 minutes, then drain. Toss the spring onions, herbs, watercress, lemon juice and olive oil together in a salad bowl, then toss in the drained warm peas and beans. Spoon the warm salad onto serving plates. Cut the grilled chicken thighs in half and lay them on top of the salad. Sprinkle over the Parmesan and spoon over the sauce, then serve. Spoon the warm salad onto serving plates. Cut the grilled chicken thighs in half and lay them on top of the salad. Sprinkle over the Parmesan and spoon over the sauce, then serve. | {
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"title": "Spring chicken salad recipe",
"content": "An average of 4.9 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spring_pea_salad_with_84930_16x9.jpg Bursting with freshness and flavour, the combination of grilled chicken with zesty herbs and peas makes a perfect spring chicken salad. Each serving provides 425kcal, 40g protein, 6.5g carbohydrate (of which 3.5g sugars), 25g fat (of which 5g saturates), 7g fibre and 1g salt. 2 tbsp mayonnaise 2 tbsp natural yoghurt 1 small garlic clove, crushedlarge handful fresh parsley leaves, finely chopped 1 tbsp lemon juice 2 tbsp mayonnaise 2 tbsp natural yoghurt 1 small garlic clove, crushed large handful fresh parsley leaves, finely chopped 1 tbsp lemon juice 4 boneless chicken thighs, skin removed 1 tbsp olive oil salt and freshly ground black pepper 4 boneless chicken thighs, skin removed 1 tbsp olive oil salt and freshly ground black pepper 100g/3½oz peas 100g/3½oz small broad beans 2 spring onions, thinly sliced large handful fresh mint leaves, finely chopped large handful fresh dill, finely chopped 30g/1oz watercress, roughly chopped 1 tbsp lemon juice 1 tbsp olive oil 1 tbsp grated Parmesan 100g/3½oz peas 100g/3½oz small broad beans 2 spring onions, thinly sliced large handful fresh mint leaves, finely chopped large handful fresh dill, finely chopped 30g/1oz watercress, roughly chopped 1 tbsp lemon juice 1 tbsp olive oil 1 tbsp grated Parmesan Method To make the sauce, mix all the ingredients together, then season with a little salt and pepper. To prepare the chicken thighs, coat them with the oil and season with salt and pepper.Place a griddle pan over a medium heat. When hot, cook the thighs for 4–5 minutes on each side, or until cooked through and the juices run clear. Set aside.To make the spring salad, bring a small pan of water to the boil, add the peas and broad beans and cook for 3 minutes, then drain. Toss the spring onions, herbs, watercress, lemon juice and olive oil together in a salad bowl, then toss in the drained warm peas and beans. Spoon the warm salad onto serving plates. Cut the grilled chicken thighs in half and lay them on top of the salad. Sprinkle over the Parmesan and spoon over the sauce, then serve. To make the sauce, mix all the ingredients together, then season with a little salt and pepper. To make the sauce, mix all the ingredients together, then season with a little salt and pepper. To prepare the chicken thighs, coat them with the oil and season with salt and pepper. To prepare the chicken thighs, coat them with the oil and season with salt and pepper. Place a griddle pan over a medium heat. When hot, cook the thighs for 4–5 minutes on each side, or until cooked through and the juices run clear. Set aside. Place a griddle pan over a medium heat. When hot, cook the thighs for 4–5 minutes on each side, or until cooked through and the juices run clear. Set aside. To make the spring salad, bring a small pan of water to the boil, add the peas and broad beans and cook for 3 minutes, then drain. Toss the spring onions, herbs, watercress, lemon juice and olive oil together in a salad bowl, then toss in the drained warm peas and beans. To make the spring salad, bring a small pan of water to the boil, add the peas and broad beans and cook for 3 minutes, then drain. Toss the spring onions, herbs, watercress, lemon juice and olive oil together in a salad bowl, then toss in the drained warm peas and beans. Spoon the warm salad onto serving plates. Cut the grilled chicken thighs in half and lay them on top of the salad. Sprinkle over the Parmesan and spoon over the sauce, then serve. Spoon the warm salad onto serving plates. Cut the grilled chicken thighs in half and lay them on top of the salad. Sprinkle over the Parmesan and spoon over the sauce, then serve."
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} | 7e760042868dffdf4e76e74fc176597e60a862e81ad9da12c2fbd12fe853837e | One pot prawn, spinach and tomato pasta recipe
An average of 4.5 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pot_prawn_spinach_81145_16x9.jpg This prawn pasta is so incredibly quick and easy to make that you might find yourself having it every week. 1 tbsp extra virgin olive oil1 garlic clove, finely sliced½ tsp dried chilli flakes (optional)400ml/14fl oz vegetable stock, made with ½ stock cube75g/2¾oz dried wholemeal pasta shapes, such as penne6 cherry tomatoes, halved50g/1¾oz baby spinach leaves125g/4½oz cooked and peeled prawns, thawed if frozen½ small lemon, finely grated zest only (optional)freshly ground black pepper 1 tbsp extra virgin olive oil 1 garlic clove, finely sliced ½ tsp dried chilli flakes (optional) 400ml/14fl oz vegetable stock, made with ½ stock cube 75g/2¾oz dried wholemeal pasta shapes, such as penne 6 cherry tomatoes, halved 50g/1¾oz baby spinach leaves 125g/4½oz cooked and peeled prawns, thawed if frozen ½ small lemon, finely grated zest only (optional) freshly ground black pepper Method Heat the oil in a medium, non-stick saucepan and fry the garlic and chilli for a few seconds, stirring constantly.Add the stock and pasta and bring to the boil. Cook for 10 minutes, stirring occasionally. When the pasta is tender but there is still plenty of liquid in the pan, add the tomatoes and spinach and cook for 2–3 minutes, or until the tomatoes are soft but still holding their shape and almost all of the liquid has been absorbed.Stir in the cooked prawns, sprinkle over the lemon zest, season with pepper and cook for 1–2 minutes or until the prawns are hot. Serve immediately. Heat the oil in a medium, non-stick saucepan and fry the garlic and chilli for a few seconds, stirring constantly. Heat the oil in a medium, non-stick saucepan and fry the garlic and chilli for a few seconds, stirring constantly. Add the stock and pasta and bring to the boil. Cook for 10 minutes, stirring occasionally. Add the stock and pasta and bring to the boil. Cook for 10 minutes, stirring occasionally. When the pasta is tender but there is still plenty of liquid in the pan, add the tomatoes and spinach and cook for 2–3 minutes, or until the tomatoes are soft but still holding their shape and almost all of the liquid has been absorbed. When the pasta is tender but there is still plenty of liquid in the pan, add the tomatoes and spinach and cook for 2–3 minutes, or until the tomatoes are soft but still holding their shape and almost all of the liquid has been absorbed. Stir in the cooked prawns, sprinkle over the lemon zest, season with pepper and cook for 1–2 minutes or until the prawns are hot. Serve immediately. Stir in the cooked prawns, sprinkle over the lemon zest, season with pepper and cook for 1–2 minutes or until the prawns are hot. Serve immediately. | {
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"title": "One pot prawn, spinach and tomato pasta recipe",
"content": "An average of 4.5 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pot_prawn_spinach_81145_16x9.jpg This prawn pasta is so incredibly quick and easy to make that you might find yourself having it every week. 1 tbsp extra virgin olive oil1 garlic clove, finely sliced½ tsp dried chilli flakes (optional)400ml/14fl oz vegetable stock, made with ½ stock cube75g/2¾oz dried wholemeal pasta shapes, such as penne6 cherry tomatoes, halved50g/1¾oz baby spinach leaves125g/4½oz cooked and peeled prawns, thawed if frozen½ small lemon, finely grated zest only (optional)freshly ground black pepper 1 tbsp extra virgin olive oil 1 garlic clove, finely sliced ½ tsp dried chilli flakes (optional) 400ml/14fl oz vegetable stock, made with ½ stock cube 75g/2¾oz dried wholemeal pasta shapes, such as penne 6 cherry tomatoes, halved 50g/1¾oz baby spinach leaves 125g/4½oz cooked and peeled prawns, thawed if frozen ½ small lemon, finely grated zest only (optional) freshly ground black pepper Method Heat the oil in a medium, non-stick saucepan and fry the garlic and chilli for a few seconds, stirring constantly.Add the stock and pasta and bring to the boil. Cook for 10 minutes, stirring occasionally. When the pasta is tender but there is still plenty of liquid in the pan, add the tomatoes and spinach and cook for 2–3 minutes, or until the tomatoes are soft but still holding their shape and almost all of the liquid has been absorbed.Stir in the cooked prawns, sprinkle over the lemon zest, season with pepper and cook for 1–2 minutes or until the prawns are hot. Serve immediately. Heat the oil in a medium, non-stick saucepan and fry the garlic and chilli for a few seconds, stirring constantly. Heat the oil in a medium, non-stick saucepan and fry the garlic and chilli for a few seconds, stirring constantly. Add the stock and pasta and bring to the boil. Cook for 10 minutes, stirring occasionally. Add the stock and pasta and bring to the boil. Cook for 10 minutes, stirring occasionally. When the pasta is tender but there is still plenty of liquid in the pan, add the tomatoes and spinach and cook for 2–3 minutes, or until the tomatoes are soft but still holding their shape and almost all of the liquid has been absorbed. When the pasta is tender but there is still plenty of liquid in the pan, add the tomatoes and spinach and cook for 2–3 minutes, or until the tomatoes are soft but still holding their shape and almost all of the liquid has been absorbed. Stir in the cooked prawns, sprinkle over the lemon zest, season with pepper and cook for 1–2 minutes or until the prawns are hot. Serve immediately. Stir in the cooked prawns, sprinkle over the lemon zest, season with pepper and cook for 1–2 minutes or until the prawns are hot. Serve immediately."
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} | 9fe13276a1e205862d33693588e2232a6f4d88e0db89d00fbed6e2ca38538e07 | Chicken satay wraps recipe
An average of 4.3 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_satay_wraps_38509_16x9.jpg These quick and simple wraps do not require any cooking so are great for an easy lunch with family or friends. They are suitable as a low-calorie meal option for anyone eating 1200–1500 calories a day. Each serving provides 271 kcal, 21g protein, 14g carbohydrates (of which 13g sugars), 13.5 fat (of which 2.5g saturates), 6g fibre and 1.2g salt. 1 iceberg lettuce 1 cooked boneless, skinless chicken breast (about 100g/3½oz)⅓ cucumber1 carrot, peeled and cut into fine matchsticks½ red pepper, deseeded and cut into fine matchsticks5 radishes, trimmed and thinly sliced15g/½oz fresh coriander leaves1 long red chilli, finely chopped3 spring onions, trimmed and finely slicedlime wedges, for squeezing 1 iceberg lettuce 1 cooked boneless, skinless chicken breast (about 100g/3½oz) ⅓ cucumber 1 carrot, peeled and cut into fine matchsticks ½ red pepper, deseeded and cut into fine matchsticks 5 radishes, trimmed and thinly sliced 15g/½oz fresh coriander leaves 1 long red chilli, finely chopped 3 spring onions, trimmed and finely sliced lime wedges, for squeezing 3 tbsp crunchy peanut butter1 tbsp sweet chilli sauce2 tsp dark soy sauce2 tsp fresh lime juice 3 tbsp crunchy peanut butter 1 tbsp sweet chilli sauce 2 tsp dark soy sauce 2 tsp fresh lime juice Method To make the satay sauce, put the peanut butter in a small bowl and stir in 2 tablespoons of just-boiled water. Mix in the chilli sauce, soy sauce and lime juice. Transfer to a shallow serving dish and place in the centre of a large board or platter.Trim the bottom of the lettuce and carefully separate 8 large leaves. Don’t worry if they tear a little as you work towards the middle of the lettuce. Rinse the leaves and pat dry.Cut the chicken breasts into thin slices and place on the board or platter with the satay sauce. Arrange the lettuce leaves, cucumber, carrot, pepper, radishes and coriander in separate piles beside the chicken. Put the chilli and spring onions in separate small dishes on the board.To assemble the wraps, place a selection of the vegetables into the lettuce leaves. Add a couple of chicken slices and then top with the satay sauce, spring onions and chillies to taste. Garnish with the fresh coriander and add a squeeze of lime before wrapping the rest of the leaf around the filling. Serve immediately. To make the satay sauce, put the peanut butter in a small bowl and stir in 2 tablespoons of just-boiled water. Mix in the chilli sauce, soy sauce and lime juice. Transfer to a shallow serving dish and place in the centre of a large board or platter. To make the satay sauce, put the peanut butter in a small bowl and stir in 2 tablespoons of just-boiled water. Mix in the chilli sauce, soy sauce and lime juice. Transfer to a shallow serving dish and place in the centre of a large board or platter. Trim the bottom of the lettuce and carefully separate 8 large leaves. Don’t worry if they tear a little as you work towards the middle of the lettuce. Rinse the leaves and pat dry. Trim the bottom of the lettuce and carefully separate 8 large leaves. Don’t worry if they tear a little as you work towards the middle of the lettuce. Rinse the leaves and pat dry. Cut the chicken breasts into thin slices and place on the board or platter with the satay sauce. Arrange the lettuce leaves, cucumber, carrot, pepper, radishes and coriander in separate piles beside the chicken. Put the chilli and spring onions in separate small dishes on the board. Cut the chicken breasts into thin slices and place on the board or platter with the satay sauce. Arrange the lettuce leaves, cucumber, carrot, pepper, radishes and coriander in separate piles beside the chicken. Put the chilli and spring onions in separate small dishes on the board. To assemble the wraps, place a selection of the vegetables into the lettuce leaves. Add a couple of chicken slices and then top with the satay sauce, spring onions and chillies to taste. Garnish with the fresh coriander and add a squeeze of lime before wrapping the rest of the leaf around the filling. Serve immediately. To assemble the wraps, place a selection of the vegetables into the lettuce leaves. Add a couple of chicken slices and then top with the satay sauce, spring onions and chillies to taste. Garnish with the fresh coriander and add a squeeze of lime before wrapping the rest of the leaf around the filling. Serve immediately. | {
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"title": "Chicken satay wraps recipe",
"content": "An average of 4.3 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_satay_wraps_38509_16x9.jpg These quick and simple wraps do not require any cooking so are great for an easy lunch with family or friends. They are suitable as a low-calorie meal option for anyone eating 1200–1500 calories a day. Each serving provides 271 kcal, 21g protein, 14g carbohydrates (of which 13g sugars), 13.5 fat (of which 2.5g saturates), 6g fibre and 1.2g salt. 1 iceberg lettuce 1 cooked boneless, skinless chicken breast (about 100g/3½oz)⅓ cucumber1 carrot, peeled and cut into fine matchsticks½ red pepper, deseeded and cut into fine matchsticks5 radishes, trimmed and thinly sliced15g/½oz fresh coriander leaves1 long red chilli, finely chopped3 spring onions, trimmed and finely slicedlime wedges, for squeezing 1 iceberg lettuce 1 cooked boneless, skinless chicken breast (about 100g/3½oz) ⅓ cucumber 1 carrot, peeled and cut into fine matchsticks ½ red pepper, deseeded and cut into fine matchsticks 5 radishes, trimmed and thinly sliced 15g/½oz fresh coriander leaves 1 long red chilli, finely chopped 3 spring onions, trimmed and finely sliced lime wedges, for squeezing 3 tbsp crunchy peanut butter1 tbsp sweet chilli sauce2 tsp dark soy sauce2 tsp fresh lime juice 3 tbsp crunchy peanut butter 1 tbsp sweet chilli sauce 2 tsp dark soy sauce 2 tsp fresh lime juice Method To make the satay sauce, put the peanut butter in a small bowl and stir in 2 tablespoons of just-boiled water. Mix in the chilli sauce, soy sauce and lime juice. Transfer to a shallow serving dish and place in the centre of a large board or platter.Trim the bottom of the lettuce and carefully separate 8 large leaves. Don’t worry if they tear a little as you work towards the middle of the lettuce. Rinse the leaves and pat dry.Cut the chicken breasts into thin slices and place on the board or platter with the satay sauce. Arrange the lettuce leaves, cucumber, carrot, pepper, radishes and coriander in separate piles beside the chicken. Put the chilli and spring onions in separate small dishes on the board.To assemble the wraps, place a selection of the vegetables into the lettuce leaves. Add a couple of chicken slices and then top with the satay sauce, spring onions and chillies to taste. Garnish with the fresh coriander and add a squeeze of lime before wrapping the rest of the leaf around the filling. Serve immediately. To make the satay sauce, put the peanut butter in a small bowl and stir in 2 tablespoons of just-boiled water. Mix in the chilli sauce, soy sauce and lime juice. Transfer to a shallow serving dish and place in the centre of a large board or platter. To make the satay sauce, put the peanut butter in a small bowl and stir in 2 tablespoons of just-boiled water. Mix in the chilli sauce, soy sauce and lime juice. Transfer to a shallow serving dish and place in the centre of a large board or platter. Trim the bottom of the lettuce and carefully separate 8 large leaves. Don’t worry if they tear a little as you work towards the middle of the lettuce. Rinse the leaves and pat dry. Trim the bottom of the lettuce and carefully separate 8 large leaves. Don’t worry if they tear a little as you work towards the middle of the lettuce. Rinse the leaves and pat dry. Cut the chicken breasts into thin slices and place on the board or platter with the satay sauce. Arrange the lettuce leaves, cucumber, carrot, pepper, radishes and coriander in separate piles beside the chicken. Put the chilli and spring onions in separate small dishes on the board. Cut the chicken breasts into thin slices and place on the board or platter with the satay sauce. Arrange the lettuce leaves, cucumber, carrot, pepper, radishes and coriander in separate piles beside the chicken. Put the chilli and spring onions in separate small dishes on the board. To assemble the wraps, place a selection of the vegetables into the lettuce leaves. Add a couple of chicken slices and then top with the satay sauce, spring onions and chillies to taste. Garnish with the fresh coriander and add a squeeze of lime before wrapping the rest of the leaf around the filling. Serve immediately. To assemble the wraps, place a selection of the vegetables into the lettuce leaves. Add a couple of chicken slices and then top with the satay sauce, spring onions and chillies to taste. Garnish with the fresh coriander and add a squeeze of lime before wrapping the rest of the leaf around the filling. Serve immediately."
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} | 34634102d444c41eb0abe51e9d983cb065946aa5b3940786bd939204d017f3b9 | Grilled mushrooms with goats' cheese and beetroot and walnut salsa recipe
An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilledmushroomswith_85581_16x9.jpg Portobello mushrooms stuffed with goats' cheese are a great vegetarian main, especially with this nutty, sharp salsa. Each serving provides 620kcal, 20g protein, 20g carbohydrate (of which 18g sugars), 50g fat (of which 13.5g saturates), 5g fibre and 1g salt. 1 tbsp olive oil2 Portobello mushrooms100g/3½oz soft goats' cheese1 sprig thyme, leaves only2 tsp honeyfreshly ground black pepper½ garlic clove, finely sliced30g/1oz walnut halves 1 tbsp olive oil 2 Portobello mushrooms 100g/3½oz soft goats' cheese 1 sprig thyme, leaves only 2 tsp honey freshly ground black pepper ½ garlic clove, finely sliced 30g/1oz walnut halves 4 small cooked beetroots, chopped¼ onion, finely choppedhandful fresh parsley, chopped2 tsp balsamic vinegar2 tbsp olive oil30g/1oz walnut halves, chopped 4 small cooked beetroots, chopped ¼ onion, finely chopped handful fresh parsley, chopped 2 tsp balsamic vinegar 2 tbsp olive oil 30g/1oz walnut halves, chopped Method Preheat the grill to medium.For the grilled mushrooms, heat the olive oil in an ovenproof frying pan and fry the mushrooms on both sides for 2-3 minutes.Divide the goats' cheese equally among the mushrooms and sprinkle over the thyme, honey, black pepper, garlic and walnuts. Place under the grill and cook for 2-3 minutes, or until the cheese is melted and bubbling.For the beetroot and walnut salsa, place all the salsa ingredients in a large bowl and mix well.To serve, place the grilled mushrooms onto serving plates with a dollop of salsa. Preheat the grill to medium. Preheat the grill to medium. For the grilled mushrooms, heat the olive oil in an ovenproof frying pan and fry the mushrooms on both sides for 2-3 minutes. For the grilled mushrooms, heat the olive oil in an ovenproof frying pan and fry the mushrooms on both sides for 2-3 minutes. Divide the goats' cheese equally among the mushrooms and sprinkle over the thyme, honey, black pepper, garlic and walnuts. Place under the grill and cook for 2-3 minutes, or until the cheese is melted and bubbling. Divide the goats' cheese equally among the mushrooms and sprinkle over the thyme, honey, black pepper, garlic and walnuts. Place under the grill and cook for 2-3 minutes, or until the cheese is melted and bubbling. For the beetroot and walnut salsa, place all the salsa ingredients in a large bowl and mix well. For the beetroot and walnut salsa, place all the salsa ingredients in a large bowl and mix well. To serve, place the grilled mushrooms onto serving plates with a dollop of salsa. To serve, place the grilled mushrooms onto serving plates with a dollop of salsa. | {
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"title": "Grilled mushrooms with goats' cheese and beetroot and walnut salsa 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/grilledmushroomswith_85581_16x9.jpg Portobello mushrooms stuffed with goats' cheese are a great vegetarian main, especially with this nutty, sharp salsa. Each serving provides 620kcal, 20g protein, 20g carbohydrate (of which 18g sugars), 50g fat (of which 13.5g saturates), 5g fibre and 1g salt. 1 tbsp olive oil2 Portobello mushrooms100g/3½oz soft goats' cheese1 sprig thyme, leaves only2 tsp honeyfreshly ground black pepper½ garlic clove, finely sliced30g/1oz walnut halves 1 tbsp olive oil 2 Portobello mushrooms 100g/3½oz soft goats' cheese 1 sprig thyme, leaves only 2 tsp honey freshly ground black pepper ½ garlic clove, finely sliced 30g/1oz walnut halves 4 small cooked beetroots, chopped¼ onion, finely choppedhandful fresh parsley, chopped2 tsp balsamic vinegar2 tbsp olive oil30g/1oz walnut halves, chopped 4 small cooked beetroots, chopped ¼ onion, finely chopped handful fresh parsley, chopped 2 tsp balsamic vinegar 2 tbsp olive oil 30g/1oz walnut halves, chopped Method Preheat the grill to medium.For the grilled mushrooms, heat the olive oil in an ovenproof frying pan and fry the mushrooms on both sides for 2-3 minutes.Divide the goats' cheese equally among the mushrooms and sprinkle over the thyme, honey, black pepper, garlic and walnuts. Place under the grill and cook for 2-3 minutes, or until the cheese is melted and bubbling.For the beetroot and walnut salsa, place all the salsa ingredients in a large bowl and mix well.To serve, place the grilled mushrooms onto serving plates with a dollop of salsa. Preheat the grill to medium. Preheat the grill to medium. For the grilled mushrooms, heat the olive oil in an ovenproof frying pan and fry the mushrooms on both sides for 2-3 minutes. For the grilled mushrooms, heat the olive oil in an ovenproof frying pan and fry the mushrooms on both sides for 2-3 minutes. Divide the goats' cheese equally among the mushrooms and sprinkle over the thyme, honey, black pepper, garlic and walnuts. Place under the grill and cook for 2-3 minutes, or until the cheese is melted and bubbling. Divide the goats' cheese equally among the mushrooms and sprinkle over the thyme, honey, black pepper, garlic and walnuts. Place under the grill and cook for 2-3 minutes, or until the cheese is melted and bubbling. For the beetroot and walnut salsa, place all the salsa ingredients in a large bowl and mix well. For the beetroot and walnut salsa, place all the salsa ingredients in a large bowl and mix well. To serve, place the grilled mushrooms onto serving plates with a dollop of salsa. To serve, place the grilled mushrooms onto serving plates with a dollop of salsa."
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} | 1d018276f77b54eecee1a08104e266c2cb843a1581bbb50117a1c3d3c7250195 | Garlic mushroom frittata recipe
An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/garlic_mushroom_frittata_50129_16x9.jpg Garlic and mushrooms bring great flavour to this super-low-calorie, easy-to-make frittata. Serve with salad for a simple and delicious lunch. As part of an Intermittent diet plan, 1 serving provides 3 of your 6 daily vegetable portions. This meal provides 243 kcal, 14g protein, 3.5g carbohydrate (of which 3g sugars), 14g fat (of which 4g saturates), 2.5g fibre and 0.6g salt per portion. low-calorie cooking spray250g/9oz chestnut mushrooms, sliced1 small garlic clove, crushed1 tbsp thinly sliced fresh chives4 large free-range eggs, beatenfreshly ground black pepper low-calorie cooking spray 250g/9oz chestnut mushrooms, sliced 1 small garlic clove, crushed 1 tbsp thinly sliced fresh chives 4 large free-range eggs, beaten freshly ground black pepper 1 Little Gem lettuce, leaves separated100g/3½oz cherry tomatoes, halved1/3 cucumber, cut into chunks 1 Little Gem lettuce, leaves separated 100g/3½oz cherry tomatoes, halved 1/3 cucumber, cut into chunks Method Spray a small, flame-proof frying pan with oil and place over a high heat. (The base of the pan shouldn’t be wider than about 18cm/7in.) Stir-fry the mushrooms in three batches for 2-3 minutes, or until softened and lightly browned. Tip the cooked mushrooms into a sieve over a bowl to catch any juices – you don’t want the mushrooms to become soggy.Return all the mushrooms to the pan and stir in the garlic and chives, and a pinch of ground black pepper. Cook for a further minute, then reduce the heat to low. Preheat the grill to its hottest setting. Pour the eggs over the mushrooms. Cook for five minutes, or until almost set.Place the pan under the grill for 3-4 minutes, or until set.Combine the salad ingredients in a bowl.Remove from the grill and loosen the sides of the frittata with a round-bladed knife.Turn out onto a board and cut into wedges. Serve hot or cold with the salad. Spray a small, flame-proof frying pan with oil and place over a high heat. (The base of the pan shouldn’t be wider than about 18cm/7in.) Stir-fry the mushrooms in three batches for 2-3 minutes, or until softened and lightly browned. Tip the cooked mushrooms into a sieve over a bowl to catch any juices – you don’t want the mushrooms to become soggy. Spray a small, flame-proof frying pan with oil and place over a high heat. (The base of the pan shouldn’t be wider than about 18cm/7in.) Stir-fry the mushrooms in three batches for 2-3 minutes, or until softened and lightly browned. Tip the cooked mushrooms into a sieve over a bowl to catch any juices – you don’t want the mushrooms to become soggy. Return all the mushrooms to the pan and stir in the garlic and chives, and a pinch of ground black pepper. Cook for a further minute, then reduce the heat to low. Return all the mushrooms to the pan and stir in the garlic and chives, and a pinch of ground black pepper. Cook for a further minute, then reduce the heat to low. Preheat the grill to its hottest setting. Pour the eggs over the mushrooms. Cook for five minutes, or until almost set. Preheat the grill to its hottest setting. Pour the eggs over the mushrooms. Cook for five minutes, or until almost set. Place the pan under the grill for 3-4 minutes, or until set. Place the pan under the grill for 3-4 minutes, or until set. Combine the salad ingredients in a bowl. Combine the salad ingredients in a bowl. Remove from the grill and loosen the sides of the frittata with a round-bladed knife.Turn out onto a board and cut into wedges. Serve hot or cold with the salad. Remove from the grill and loosen the sides of the frittata with a round-bladed knife.Turn out onto a board and cut into wedges. Serve hot or cold with the salad. Recipe tips Make sure you use a small non-stick frying pan, so your frittata is nice and thick. | {
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"url": "https://www.bbc.co.uk/food/recipes/garlic_mushroom_frittata_50129",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Garlic mushroom frittata recipe",
"content": "An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/garlic_mushroom_frittata_50129_16x9.jpg Garlic and mushrooms bring great flavour to this super-low-calorie, easy-to-make frittata. Serve with salad for a simple and delicious lunch. As part of an Intermittent diet plan, 1 serving provides 3 of your 6 daily vegetable portions. This meal provides 243 kcal, 14g protein, 3.5g carbohydrate (of which 3g sugars), 14g fat (of which 4g saturates), 2.5g fibre and 0.6g salt per portion. low-calorie cooking spray250g/9oz chestnut mushrooms, sliced1 small garlic clove, crushed1 tbsp thinly sliced fresh chives4 large free-range eggs, beatenfreshly ground black pepper low-calorie cooking spray 250g/9oz chestnut mushrooms, sliced 1 small garlic clove, crushed 1 tbsp thinly sliced fresh chives 4 large free-range eggs, beaten freshly ground black pepper 1 Little Gem lettuce, leaves separated100g/3½oz cherry tomatoes, halved1/3 cucumber, cut into chunks 1 Little Gem lettuce, leaves separated 100g/3½oz cherry tomatoes, halved 1/3 cucumber, cut into chunks Method Spray a small, flame-proof frying pan with oil and place over a high heat. (The base of the pan shouldn’t be wider than about 18cm/7in.) Stir-fry the mushrooms in three batches for 2-3 minutes, or until softened and lightly browned. Tip the cooked mushrooms into a sieve over a bowl to catch any juices – you don’t want the mushrooms to become soggy.Return all the mushrooms to the pan and stir in the garlic and chives, and a pinch of ground black pepper. Cook for a further minute, then reduce the heat to low. Preheat the grill to its hottest setting. Pour the eggs over the mushrooms. Cook for five minutes, or until almost set.Place the pan under the grill for 3-4 minutes, or until set.Combine the salad ingredients in a bowl.Remove from the grill and loosen the sides of the frittata with a round-bladed knife.Turn out onto a board and cut into wedges. Serve hot or cold with the salad. Spray a small, flame-proof frying pan with oil and place over a high heat. (The base of the pan shouldn’t be wider than about 18cm/7in.) Stir-fry the mushrooms in three batches for 2-3 minutes, or until softened and lightly browned. Tip the cooked mushrooms into a sieve over a bowl to catch any juices – you don’t want the mushrooms to become soggy. Spray a small, flame-proof frying pan with oil and place over a high heat. (The base of the pan shouldn’t be wider than about 18cm/7in.) Stir-fry the mushrooms in three batches for 2-3 minutes, or until softened and lightly browned. Tip the cooked mushrooms into a sieve over a bowl to catch any juices – you don’t want the mushrooms to become soggy. Return all the mushrooms to the pan and stir in the garlic and chives, and a pinch of ground black pepper. Cook for a further minute, then reduce the heat to low. Return all the mushrooms to the pan and stir in the garlic and chives, and a pinch of ground black pepper. Cook for a further minute, then reduce the heat to low. Preheat the grill to its hottest setting. Pour the eggs over the mushrooms. Cook for five minutes, or until almost set. Preheat the grill to its hottest setting. Pour the eggs over the mushrooms. Cook for five minutes, or until almost set. Place the pan under the grill for 3-4 minutes, or until set. Place the pan under the grill for 3-4 minutes, or until set. Combine the salad ingredients in a bowl. Combine the salad ingredients in a bowl. Remove from the grill and loosen the sides of the frittata with a round-bladed knife.Turn out onto a board and cut into wedges. Serve hot or cold with the salad. Remove from the grill and loosen the sides of the frittata with a round-bladed knife.Turn out onto a board and cut into wedges. Serve hot or cold with the salad. Recipe tips Make sure you use a small non-stick frying pan, so your frittata is nice and thick."
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} | 47396f20396568135d6910f64a38c9f22cb25f224e43eb5f6b0fd1b8cf73cee3 | Chicken, bacon, mozzarella and guacamole sandwich recipe
An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pepperedchickenbacon_83637_16x9.jpg Take these loaded sandwiches to work, school or on a picnic for a tasty and filing lunch. 8 mini chicken fillets 1 tbsp finely crushed black peppercorns1 tbsp olive oil4 rashers back bacon 1 avocado, roughly chopped ½ red onion, finely chopped½ lemon, juice only1 red chilli, finely chopped½ tsp ground cumin2 tbsp roughly chopped fresh coriandersalt and freshly ground black pepper4 slices bread2 tbsp mayonnaise 1 ball buffalo mozzarella, thickly sliced2 fresh tomatoes, sliced 8 mini chicken fillets 1 tbsp finely crushed black peppercorns 1 tbsp olive oil 4 rashers back bacon 1 avocado, roughly chopped ½ red onion, finely chopped ½ lemon, juice only 1 red chilli, finely chopped ½ tsp ground cumin 2 tbsp roughly chopped fresh coriander salt and freshly ground black pepper 4 slices bread 2 tbsp mayonnaise 1 ball buffalo mozzarella, thickly sliced 2 fresh tomatoes, sliced Method Flatten the mini breast fillets with a meat mallet or rolling pin, until ½cm thick. Sprinkle over the crushed peppercorns. Heat a frying pan until hot, then add the oil and the chicken. Fry for 2-3 minutes on each side, until tender golden and completely cooked through.Heat a second frying pan until hot, then add the bacon and fry until golden.Meanwhile, place the avocado into a bowl and mash with a fork. Add the red onion, lemon, chilli, cumin and coriander, season with salt and freshly ground black pepper and mix well.To assemble the sandwiches, spread the mayonnaise onto two slices of the bread. Top with the bacon, then the chicken, then the mozzarella slices. Spread the guacamole onto two more slices of the bread. Top each sandwich with lots of tomato and close with the slice of guacamole-covered bread. Flatten the mini breast fillets with a meat mallet or rolling pin, until ½cm thick. Sprinkle over the crushed peppercorns. Heat a frying pan until hot, then add the oil and the chicken. Fry for 2-3 minutes on each side, until tender golden and completely cooked through. Flatten the mini breast fillets with a meat mallet or rolling pin, until ½cm thick. Sprinkle over the crushed peppercorns. Heat a frying pan until hot, then add the oil and the chicken. Fry for 2-3 minutes on each side, until tender golden and completely cooked through. Heat a second frying pan until hot, then add the bacon and fry until golden. Heat a second frying pan until hot, then add the bacon and fry until golden. Meanwhile, place the avocado into a bowl and mash with a fork. Add the red onion, lemon, chilli, cumin and coriander, season with salt and freshly ground black pepper and mix well. Meanwhile, place the avocado into a bowl and mash with a fork. Add the red onion, lemon, chilli, cumin and coriander, season with salt and freshly ground black pepper and mix well. To assemble the sandwiches, spread the mayonnaise onto two slices of the bread. Top with the bacon, then the chicken, then the mozzarella slices. Spread the guacamole onto two more slices of the bread. Top each sandwich with lots of tomato and close with the slice of guacamole-covered bread. To assemble the sandwiches, spread the mayonnaise onto two slices of the bread. Top with the bacon, then the chicken, then the mozzarella slices. Spread the guacamole onto two more slices of the bread. Top each sandwich with lots of tomato and close with the slice of guacamole-covered bread. Recipe tips Swap the sliced tomato with beetroot if you like. | {
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"title": "Chicken, bacon, mozzarella and guacamole sandwich recipe",
"content": "An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pepperedchickenbacon_83637_16x9.jpg Take these loaded sandwiches to work, school or on a picnic for a tasty and filing lunch. 8 mini chicken fillets 1 tbsp finely crushed black peppercorns1 tbsp olive oil4 rashers back bacon 1 avocado, roughly chopped ½ red onion, finely chopped½ lemon, juice only1 red chilli, finely chopped½ tsp ground cumin2 tbsp roughly chopped fresh coriandersalt and freshly ground black pepper4 slices bread2 tbsp mayonnaise 1 ball buffalo mozzarella, thickly sliced2 fresh tomatoes, sliced 8 mini chicken fillets 1 tbsp finely crushed black peppercorns 1 tbsp olive oil 4 rashers back bacon 1 avocado, roughly chopped ½ red onion, finely chopped ½ lemon, juice only 1 red chilli, finely chopped ½ tsp ground cumin 2 tbsp roughly chopped fresh coriander salt and freshly ground black pepper 4 slices bread 2 tbsp mayonnaise 1 ball buffalo mozzarella, thickly sliced 2 fresh tomatoes, sliced Method Flatten the mini breast fillets with a meat mallet or rolling pin, until ½cm thick. Sprinkle over the crushed peppercorns. Heat a frying pan until hot, then add the oil and the chicken. Fry for 2-3 minutes on each side, until tender golden and completely cooked through.Heat a second frying pan until hot, then add the bacon and fry until golden.Meanwhile, place the avocado into a bowl and mash with a fork. Add the red onion, lemon, chilli, cumin and coriander, season with salt and freshly ground black pepper and mix well.To assemble the sandwiches, spread the mayonnaise onto two slices of the bread. Top with the bacon, then the chicken, then the mozzarella slices. Spread the guacamole onto two more slices of the bread. Top each sandwich with lots of tomato and close with the slice of guacamole-covered bread. Flatten the mini breast fillets with a meat mallet or rolling pin, until ½cm thick. Sprinkle over the crushed peppercorns. Heat a frying pan until hot, then add the oil and the chicken. Fry for 2-3 minutes on each side, until tender golden and completely cooked through. Flatten the mini breast fillets with a meat mallet or rolling pin, until ½cm thick. Sprinkle over the crushed peppercorns. Heat a frying pan until hot, then add the oil and the chicken. Fry for 2-3 minutes on each side, until tender golden and completely cooked through. Heat a second frying pan until hot, then add the bacon and fry until golden. Heat a second frying pan until hot, then add the bacon and fry until golden. Meanwhile, place the avocado into a bowl and mash with a fork. Add the red onion, lemon, chilli, cumin and coriander, season with salt and freshly ground black pepper and mix well. Meanwhile, place the avocado into a bowl and mash with a fork. Add the red onion, lemon, chilli, cumin and coriander, season with salt and freshly ground black pepper and mix well. To assemble the sandwiches, spread the mayonnaise onto two slices of the bread. Top with the bacon, then the chicken, then the mozzarella slices. Spread the guacamole onto two more slices of the bread. Top each sandwich with lots of tomato and close with the slice of guacamole-covered bread. To assemble the sandwiches, spread the mayonnaise onto two slices of the bread. Top with the bacon, then the chicken, then the mozzarella slices. Spread the guacamole onto two more slices of the bread. Top each sandwich with lots of tomato and close with the slice of guacamole-covered bread. Recipe tips Swap the sliced tomato with beetroot if you like."
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} | b63e3e631dee50ed105f4db2810a7c1e989c2e4be03ea4b53f7a36c65c56f36b | Prawn sandwich recipe
An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/posh_prawn_sandwich_03324_16x9.jpg Succulent tiger prawns are coated in a Thai-influenced version of marie-rose sauce and combined with salad to make a pretty pink and green open sandwich. 50g/1¾oz cooked tiger prawns½ lime, juice only1 tbsp finely chopped fresh coriander 1 spring onion, sliced2 soft lettuce leaves, roughly chopped, or small handful rocket1 slice bread, such as ciabatta or sourdough, buttered 50g/1¾oz cooked tiger prawns ½ lime, juice only 1 tbsp finely chopped fresh coriander 1 spring onion, sliced 2 soft lettuce leaves, roughly chopped, or small handful rocket 1 slice bread, such as ciabatta or sourdough, buttered ½ tbsp mayonnaise½ tbsp full-fat plain yoghurt½–1 tsp chilli jam or Thai chilli sauce, to tastesplash Thai fish sauce or soy sauce salt and freshly ground black pepper (optional) ½ tbsp mayonnaise ½ tbsp full-fat plain yoghurt ½–1 tsp chilli jam or Thai chilli sauce, to taste splash Thai fish sauce or soy sauce salt and freshly ground black pepper (optional) 1 tbsp caster sugar1 tbsp rice vinegar (or half cider vinegar, half water)½ cucumbersalt 1 tbsp caster sugar 1 tbsp rice vinegar (or half cider vinegar, half water) ½ cucumber salt Method Roughly chop the tiger prawns, mix with the lime juice and leave to marinate for at least 10 minutes and up to 30 minutes.If you are making the sweet-sour cucumber, mix together the sugar and vinegar with 1 tablespoon of water and set aside. Cut the cucumber in half lengthways. Use a teaspoon to scoop out the centre and discard. Sprinkle the remaining cucumber well with salt and set aside for 10 minutes. Rinse off the salt, then pat dry with kitchen paper. Slice thinly and mix with the sweet-sour dressing. To make the sauce, mix the sauce ingredients together in a small bowl, adding more or less chilli jam to taste. Stir through the prawns. Season with salt and pepper if necessary.Mix together the coriander, spring onion and lettuce and place on top of the buttered bread. Top with the prawn mixture and a quarter of the sweet-sour cucumber (the rest can be covered and stored in the fridge; it is best eaten within 48 hours). Roughly chop the tiger prawns, mix with the lime juice and leave to marinate for at least 10 minutes and up to 30 minutes. Roughly chop the tiger prawns, mix with the lime juice and leave to marinate for at least 10 minutes and up to 30 minutes. If you are making the sweet-sour cucumber, mix together the sugar and vinegar with 1 tablespoon of water and set aside. Cut the cucumber in half lengthways. Use a teaspoon to scoop out the centre and discard. Sprinkle the remaining cucumber well with salt and set aside for 10 minutes. Rinse off the salt, then pat dry with kitchen paper. Slice thinly and mix with the sweet-sour dressing. If you are making the sweet-sour cucumber, mix together the sugar and vinegar with 1 tablespoon of water and set aside. Cut the cucumber in half lengthways. Use a teaspoon to scoop out the centre and discard. Sprinkle the remaining cucumber well with salt and set aside for 10 minutes. Rinse off the salt, then pat dry with kitchen paper. Slice thinly and mix with the sweet-sour dressing. To make the sauce, mix the sauce ingredients together in a small bowl, adding more or less chilli jam to taste. Stir through the prawns. Season with salt and pepper if necessary. To make the sauce, mix the sauce ingredients together in a small bowl, adding more or less chilli jam to taste. Stir through the prawns. Season with salt and pepper if necessary. Mix together the coriander, spring onion and lettuce and place on top of the buttered bread. Top with the prawn mixture and a quarter of the sweet-sour cucumber (the rest can be covered and stored in the fridge; it is best eaten within 48 hours). Mix together the coriander, spring onion and lettuce and place on top of the buttered bread. Top with the prawn mixture and a quarter of the sweet-sour cucumber (the rest can be covered and stored in the fridge; it is best eaten within 48 hours). | {
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"content": "An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/posh_prawn_sandwich_03324_16x9.jpg Succulent tiger prawns are coated in a Thai-influenced version of marie-rose sauce and combined with salad to make a pretty pink and green open sandwich. 50g/1¾oz cooked tiger prawns½ lime, juice only1 tbsp finely chopped fresh coriander 1 spring onion, sliced2 soft lettuce leaves, roughly chopped, or small handful rocket1 slice bread, such as ciabatta or sourdough, buttered 50g/1¾oz cooked tiger prawns ½ lime, juice only 1 tbsp finely chopped fresh coriander 1 spring onion, sliced 2 soft lettuce leaves, roughly chopped, or small handful rocket 1 slice bread, such as ciabatta or sourdough, buttered ½ tbsp mayonnaise½ tbsp full-fat plain yoghurt½–1 tsp chilli jam or Thai chilli sauce, to tastesplash Thai fish sauce or soy sauce salt and freshly ground black pepper (optional) ½ tbsp mayonnaise ½ tbsp full-fat plain yoghurt ½–1 tsp chilli jam or Thai chilli sauce, to taste splash Thai fish sauce or soy sauce salt and freshly ground black pepper (optional) 1 tbsp caster sugar1 tbsp rice vinegar (or half cider vinegar, half water)½ cucumbersalt 1 tbsp caster sugar 1 tbsp rice vinegar (or half cider vinegar, half water) ½ cucumber salt Method Roughly chop the tiger prawns, mix with the lime juice and leave to marinate for at least 10 minutes and up to 30 minutes.If you are making the sweet-sour cucumber, mix together the sugar and vinegar with 1 tablespoon of water and set aside. Cut the cucumber in half lengthways. Use a teaspoon to scoop out the centre and discard. Sprinkle the remaining cucumber well with salt and set aside for 10 minutes. Rinse off the salt, then pat dry with kitchen paper. Slice thinly and mix with the sweet-sour dressing. To make the sauce, mix the sauce ingredients together in a small bowl, adding more or less chilli jam to taste. Stir through the prawns. Season with salt and pepper if necessary.Mix together the coriander, spring onion and lettuce and place on top of the buttered bread. Top with the prawn mixture and a quarter of the sweet-sour cucumber (the rest can be covered and stored in the fridge; it is best eaten within 48 hours). Roughly chop the tiger prawns, mix with the lime juice and leave to marinate for at least 10 minutes and up to 30 minutes. Roughly chop the tiger prawns, mix with the lime juice and leave to marinate for at least 10 minutes and up to 30 minutes. If you are making the sweet-sour cucumber, mix together the sugar and vinegar with 1 tablespoon of water and set aside. Cut the cucumber in half lengthways. Use a teaspoon to scoop out the centre and discard. Sprinkle the remaining cucumber well with salt and set aside for 10 minutes. Rinse off the salt, then pat dry with kitchen paper. Slice thinly and mix with the sweet-sour dressing. If you are making the sweet-sour cucumber, mix together the sugar and vinegar with 1 tablespoon of water and set aside. Cut the cucumber in half lengthways. Use a teaspoon to scoop out the centre and discard. Sprinkle the remaining cucumber well with salt and set aside for 10 minutes. Rinse off the salt, then pat dry with kitchen paper. Slice thinly and mix with the sweet-sour dressing. To make the sauce, mix the sauce ingredients together in a small bowl, adding more or less chilli jam to taste. Stir through the prawns. Season with salt and pepper if necessary. To make the sauce, mix the sauce ingredients together in a small bowl, adding more or less chilli jam to taste. Stir through the prawns. Season with salt and pepper if necessary. Mix together the coriander, spring onion and lettuce and place on top of the buttered bread. Top with the prawn mixture and a quarter of the sweet-sour cucumber (the rest can be covered and stored in the fridge; it is best eaten within 48 hours). Mix together the coriander, spring onion and lettuce and place on top of the buttered bread. Top with the prawn mixture and a quarter of the sweet-sour cucumber (the rest can be covered and stored in the fridge; it is best eaten within 48 hours)."
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} | 0cbe0e2b7bf700022909965a8fe8b97cb392afc01800fc0525c5e393354526c6 | Avocado pasta recipe
Avocado pasta with peas and mint An average of 4.0 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/avocado_pasta_with_peas_31700_16x9.jpg This easy vegan pasta recipe uses a sauce that doesn’t need cooking, just blitzing! The creamy avocado works so well with the fresh mint and peas. It’s green and it’s good! 375g/13oz pasta, such as penne or fusilli1 large avocado (or 2 small) 2 garlic cloves2 tbsp coconut oil, melted½ tsp salt 1 lemon, juice and zest 6 fresh mint leaves150g/5½oz fresh peas (or frozen and defrosted) 1 large red chilli (optional) 375g/13oz pasta, such as penne or fusilli 1 large avocado (or 2 small) 2 garlic cloves 2 tbsp coconut oil, melted ½ tsp salt 1 lemon, juice and zest 6 fresh mint leaves 150g/5½oz fresh peas (or frozen and defrosted) 1 large red chilli (optional) Method Cook the pasta according to the packet instructions. Drain and set aside. Destone the avocado, then put the avocado flesh, garlic, coconut oil, salt, lemon juice, zest and mint leaves into a blender with 4 tablespoons of water. (Alternatively, you can put everything in a bowl or pan and use a stick blender.)Blend until you get a smooth paste. If you find the mixture is struggling to move, add another tablespoon of water and try again. Put the pasta into a serving bowl and pour over the sauce. Add the peas and mix until all the pasta is coated in green goodness. For a little kick, I like to take a red chilli and grate it over the top. This is optional, but worth doing if you like chilli! Cook the pasta according to the packet instructions. Drain and set aside. Cook the pasta according to the packet instructions. Drain and set aside. Destone the avocado, then put the avocado flesh, garlic, coconut oil, salt, lemon juice, zest and mint leaves into a blender with 4 tablespoons of water. (Alternatively, you can put everything in a bowl or pan and use a stick blender.) Destone the avocado, then put the avocado flesh, garlic, coconut oil, salt, lemon juice, zest and mint leaves into a blender with 4 tablespoons of water. (Alternatively, you can put everything in a bowl or pan and use a stick blender.) Blend until you get a smooth paste. If you find the mixture is struggling to move, add another tablespoon of water and try again. Put the pasta into a serving bowl and pour over the sauce. Add the peas and mix until all the pasta is coated in green goodness. Blend until you get a smooth paste. If you find the mixture is struggling to move, add another tablespoon of water and try again. Put the pasta into a serving bowl and pour over the sauce. Add the peas and mix until all the pasta is coated in green goodness. For a little kick, I like to take a red chilli and grate it over the top. This is optional, but worth doing if you like chilli! For a little kick, I like to take a red chilli and grate it over the top. This is optional, but worth doing if you like chilli! Recipe tips This recipe is also good cold. | {
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"title": "Avocado pasta recipe",
"content": "Avocado pasta with peas and mint An average of 4.0 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/avocado_pasta_with_peas_31700_16x9.jpg This easy vegan pasta recipe uses a sauce that doesn’t need cooking, just blitzing! The creamy avocado works so well with the fresh mint and peas. It’s green and it’s good! 375g/13oz pasta, such as penne or fusilli1 large avocado (or 2 small) 2 garlic cloves2 tbsp coconut oil, melted½ tsp salt 1 lemon, juice and zest 6 fresh mint leaves150g/5½oz fresh peas (or frozen and defrosted) 1 large red chilli (optional) 375g/13oz pasta, such as penne or fusilli 1 large avocado (or 2 small) 2 garlic cloves 2 tbsp coconut oil, melted ½ tsp salt 1 lemon, juice and zest 6 fresh mint leaves 150g/5½oz fresh peas (or frozen and defrosted) 1 large red chilli (optional) Method Cook the pasta according to the packet instructions. Drain and set aside. Destone the avocado, then put the avocado flesh, garlic, coconut oil, salt, lemon juice, zest and mint leaves into a blender with 4 tablespoons of water. (Alternatively, you can put everything in a bowl or pan and use a stick blender.)Blend until you get a smooth paste. If you find the mixture is struggling to move, add another tablespoon of water and try again. Put the pasta into a serving bowl and pour over the sauce. Add the peas and mix until all the pasta is coated in green goodness. For a little kick, I like to take a red chilli and grate it over the top. This is optional, but worth doing if you like chilli! Cook the pasta according to the packet instructions. Drain and set aside. Cook the pasta according to the packet instructions. Drain and set aside. Destone the avocado, then put the avocado flesh, garlic, coconut oil, salt, lemon juice, zest and mint leaves into a blender with 4 tablespoons of water. (Alternatively, you can put everything in a bowl or pan and use a stick blender.) Destone the avocado, then put the avocado flesh, garlic, coconut oil, salt, lemon juice, zest and mint leaves into a blender with 4 tablespoons of water. (Alternatively, you can put everything in a bowl or pan and use a stick blender.) Blend until you get a smooth paste. If you find the mixture is struggling to move, add another tablespoon of water and try again. Put the pasta into a serving bowl and pour over the sauce. Add the peas and mix until all the pasta is coated in green goodness. Blend until you get a smooth paste. If you find the mixture is struggling to move, add another tablespoon of water and try again. Put the pasta into a serving bowl and pour over the sauce. Add the peas and mix until all the pasta is coated in green goodness. For a little kick, I like to take a red chilli and grate it over the top. This is optional, but worth doing if you like chilli! For a little kick, I like to take a red chilli and grate it over the top. This is optional, but worth doing if you like chilli! Recipe tips This recipe is also good cold."
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} | 0805fd047df5338547339b3d07b32d9ab670246250899508032387aa89444fb1 | Vegan noodle soup recipe
An average of 3.7 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_noodle_soup_84779_16x9.jpg If you’re on a tight budget, or just want something really easy and quick for dinner, this brilliant vegan tinned (or packet) soup hack has you covered! 2 packs of noodle soup (dried or tinned)300g/10½oz dried ramen wheat noodles, soba or rice noodles2cm/¾in piece fresh root ginger, grated1 tsp brown rice miso paste 1 small lime, juice only5–6 Tenderstem broccoli stalks, or 2 pak choi, trimmed4 spring onions, thinly sliced 1 small red chilli, thinly sliced1 tsp sesame seeds 2 packs of noodle soup (dried or tinned) 300g/10½oz dried ramen wheat noodles, soba or rice noodles 2cm/¾in piece fresh root ginger, grated 1 tsp brown rice miso paste 1 small lime, juice only 5–6 Tenderstem broccoli stalks, or 2 pak choi, trimmed 4 spring onions, thinly sliced 1 small red chilli, thinly sliced 1 tsp sesame seeds Method Put the soup (dried or tinned) into a large saucepan. If using dried soup, boil the kettle and pour in the required amount of water. Add the noodles, ginger, miso paste and half the lime juice and simmer for 2 minutes.Add the Tenderstem or pak choi to the soup or steam them, for 4–5 minutes or until just cooked. Serve the noodle soup in bowls, add the steamed Tenderstem, garnish with the spring onions and chilli and sprinkle over the sesame seeds. Add a good squeeze of lime juice to each bowl. Put the soup (dried or tinned) into a large saucepan. If using dried soup, boil the kettle and pour in the required amount of water. Put the soup (dried or tinned) into a large saucepan. If using dried soup, boil the kettle and pour in the required amount of water. Add the noodles, ginger, miso paste and half the lime juice and simmer for 2 minutes. Add the noodles, ginger, miso paste and half the lime juice and simmer for 2 minutes. Add the Tenderstem or pak choi to the soup or steam them, for 4–5 minutes or until just cooked. Add the Tenderstem or pak choi to the soup or steam them, for 4–5 minutes or until just cooked. Serve the noodle soup in bowls, add the steamed Tenderstem, garnish with the spring onions and chilli and sprinkle over the sesame seeds. Add a good squeeze of lime juice to each bowl. Serve the noodle soup in bowls, add the steamed Tenderstem, garnish with the spring onions and chilli and sprinkle over the sesame seeds. Add a good squeeze of lime juice to each bowl. Recipe tips Feel free to get creative with the garnishing: add a dash of sriracha sauce, some fried tofu, sliced mushrooms or sugar-snap peas. | {
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"title": "Vegan noodle soup recipe",
"content": "An average of 3.7 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_noodle_soup_84779_16x9.jpg If you’re on a tight budget, or just want something really easy and quick for dinner, this brilliant vegan tinned (or packet) soup hack has you covered! 2 packs of noodle soup (dried or tinned)300g/10½oz dried ramen wheat noodles, soba or rice noodles2cm/¾in piece fresh root ginger, grated1 tsp brown rice miso paste 1 small lime, juice only5–6 Tenderstem broccoli stalks, or 2 pak choi, trimmed4 spring onions, thinly sliced 1 small red chilli, thinly sliced1 tsp sesame seeds 2 packs of noodle soup (dried or tinned) 300g/10½oz dried ramen wheat noodles, soba or rice noodles 2cm/¾in piece fresh root ginger, grated 1 tsp brown rice miso paste 1 small lime, juice only 5–6 Tenderstem broccoli stalks, or 2 pak choi, trimmed 4 spring onions, thinly sliced 1 small red chilli, thinly sliced 1 tsp sesame seeds Method Put the soup (dried or tinned) into a large saucepan. If using dried soup, boil the kettle and pour in the required amount of water. Add the noodles, ginger, miso paste and half the lime juice and simmer for 2 minutes.Add the Tenderstem or pak choi to the soup or steam them, for 4–5 minutes or until just cooked. Serve the noodle soup in bowls, add the steamed Tenderstem, garnish with the spring onions and chilli and sprinkle over the sesame seeds. Add a good squeeze of lime juice to each bowl. Put the soup (dried or tinned) into a large saucepan. If using dried soup, boil the kettle and pour in the required amount of water. Put the soup (dried or tinned) into a large saucepan. If using dried soup, boil the kettle and pour in the required amount of water. Add the noodles, ginger, miso paste and half the lime juice and simmer for 2 minutes. Add the noodles, ginger, miso paste and half the lime juice and simmer for 2 minutes. Add the Tenderstem or pak choi to the soup or steam them, for 4–5 minutes or until just cooked. Add the Tenderstem or pak choi to the soup or steam them, for 4–5 minutes or until just cooked. Serve the noodle soup in bowls, add the steamed Tenderstem, garnish with the spring onions and chilli and sprinkle over the sesame seeds. Add a good squeeze of lime juice to each bowl. Serve the noodle soup in bowls, add the steamed Tenderstem, garnish with the spring onions and chilli and sprinkle over the sesame seeds. Add a good squeeze of lime juice to each bowl. Recipe tips Feel free to get creative with the garnishing: add a dash of sriracha sauce, some fried tofu, sliced mushrooms or sugar-snap peas."
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} | 6c27431e2047ec425f264d722b4a56465fdc1fe0d1c365dafe3bc56f47cba26b | Halloumi salad recipe
An average of 4.8 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halloumi_salad_19294_16x9.jpg Harissa paste is widely used in Middle Eastern cooking and gives a spicy and fragrant flavour to the halloumi in this salad. This simple dish makes a perfect summer lunch. Each serving provides 322 kcal, 18g protein, 15g carbohydrate (of which 9g sugars), 21g fat (of which 12g saturates), 3g fibre and 2.2g salt. 2 tbsp harissa paste2 lemons250g/9oz halloumi, thinly sliced1 small red onion, finely chopped2 vine tomatoes, finely chopped½ cucumber, seeds removed, finely chopped1 small fennel bulb, thinly sliced2 tbsp olive oil1 tbsp cider vinegar250g/9oz low-fat Greek-style yoghurt3 tbsp finely chopped mint leavessmall handful rocket leavessalt and freshly ground black pepper 2 tbsp harissa paste 2 lemons 250g/9oz halloumi, thinly sliced 1 small red onion, finely chopped 2 vine tomatoes, finely chopped ½ cucumber, seeds removed, finely chopped 1 small fennel bulb, thinly sliced 2 tbsp olive oil 1 tbsp cider vinegar 250g/9oz low-fat Greek-style yoghurt 3 tbsp finely chopped mint leaves small handful rocket leaves salt and freshly ground black pepper Method Put 1 tablespoon of the harissa paste in a bowl and juice one of the lemons into it. Stir to mix well. Put the halloumi on a foil-lined baking tray and brush it all over with the harissa mixture. Cover and marinate for 10–15 minutes.Place the onion, tomatoes, cucumber and fennel in a mixing bowl. Add the olive oil and vinegar, season and toss well. Cover and leave to sit for 10–15 minutes.Mix the yoghurt with the remaining harissa and the mint and squeeze over the juice of the remaining lemon. Season with salt and pepper and stir to mix well.Preheat the grill to medium-hot. Grill the halloumi for 3–4 minutes on each side, or until golden-brown.To serve the salad, spread the yoghurt mixture over a serving platter, top with the grilled halloumi and scatter over the salad and rocket. Serve immediately. Put 1 tablespoon of the harissa paste in a bowl and juice one of the lemons into it. Stir to mix well. Put the halloumi on a foil-lined baking tray and brush it all over with the harissa mixture. Cover and marinate for 10–15 minutes. Put 1 tablespoon of the harissa paste in a bowl and juice one of the lemons into it. Stir to mix well. Put the halloumi on a foil-lined baking tray and brush it all over with the harissa mixture. Cover and marinate for 10–15 minutes. Place the onion, tomatoes, cucumber and fennel in a mixing bowl. Add the olive oil and vinegar, season and toss well. Cover and leave to sit for 10–15 minutes. Place the onion, tomatoes, cucumber and fennel in a mixing bowl. Add the olive oil and vinegar, season and toss well. Cover and leave to sit for 10–15 minutes. Mix the yoghurt with the remaining harissa and the mint and squeeze over the juice of the remaining lemon. Season with salt and pepper and stir to mix well. Mix the yoghurt with the remaining harissa and the mint and squeeze over the juice of the remaining lemon. Season with salt and pepper and stir to mix well. Preheat the grill to medium-hot. Grill the halloumi for 3–4 minutes on each side, or until golden-brown. Preheat the grill to medium-hot. Grill the halloumi for 3–4 minutes on each side, or until golden-brown. To serve the salad, spread the yoghurt mixture over a serving platter, top with the grilled halloumi and scatter over the salad and rocket. Serve immediately. To serve the salad, spread the yoghurt mixture over a serving platter, top with the grilled halloumi and scatter over the salad and rocket. Serve immediately. | {
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"title": "Halloumi salad recipe",
"content": "An average of 4.8 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halloumi_salad_19294_16x9.jpg Harissa paste is widely used in Middle Eastern cooking and gives a spicy and fragrant flavour to the halloumi in this salad. This simple dish makes a perfect summer lunch. Each serving provides 322 kcal, 18g protein, 15g carbohydrate (of which 9g sugars), 21g fat (of which 12g saturates), 3g fibre and 2.2g salt. 2 tbsp harissa paste2 lemons250g/9oz halloumi, thinly sliced1 small red onion, finely chopped2 vine tomatoes, finely chopped½ cucumber, seeds removed, finely chopped1 small fennel bulb, thinly sliced2 tbsp olive oil1 tbsp cider vinegar250g/9oz low-fat Greek-style yoghurt3 tbsp finely chopped mint leavessmall handful rocket leavessalt and freshly ground black pepper 2 tbsp harissa paste 2 lemons 250g/9oz halloumi, thinly sliced 1 small red onion, finely chopped 2 vine tomatoes, finely chopped ½ cucumber, seeds removed, finely chopped 1 small fennel bulb, thinly sliced 2 tbsp olive oil 1 tbsp cider vinegar 250g/9oz low-fat Greek-style yoghurt 3 tbsp finely chopped mint leaves small handful rocket leaves salt and freshly ground black pepper Method Put 1 tablespoon of the harissa paste in a bowl and juice one of the lemons into it. Stir to mix well. Put the halloumi on a foil-lined baking tray and brush it all over with the harissa mixture. Cover and marinate for 10–15 minutes.Place the onion, tomatoes, cucumber and fennel in a mixing bowl. Add the olive oil and vinegar, season and toss well. Cover and leave to sit for 10–15 minutes.Mix the yoghurt with the remaining harissa and the mint and squeeze over the juice of the remaining lemon. Season with salt and pepper and stir to mix well.Preheat the grill to medium-hot. Grill the halloumi for 3–4 minutes on each side, or until golden-brown.To serve the salad, spread the yoghurt mixture over a serving platter, top with the grilled halloumi and scatter over the salad and rocket. Serve immediately. Put 1 tablespoon of the harissa paste in a bowl and juice one of the lemons into it. Stir to mix well. Put the halloumi on a foil-lined baking tray and brush it all over with the harissa mixture. Cover and marinate for 10–15 minutes. Put 1 tablespoon of the harissa paste in a bowl and juice one of the lemons into it. Stir to mix well. Put the halloumi on a foil-lined baking tray and brush it all over with the harissa mixture. Cover and marinate for 10–15 minutes. Place the onion, tomatoes, cucumber and fennel in a mixing bowl. Add the olive oil and vinegar, season and toss well. Cover and leave to sit for 10–15 minutes. Place the onion, tomatoes, cucumber and fennel in a mixing bowl. Add the olive oil and vinegar, season and toss well. Cover and leave to sit for 10–15 minutes. Mix the yoghurt with the remaining harissa and the mint and squeeze over the juice of the remaining lemon. Season with salt and pepper and stir to mix well. Mix the yoghurt with the remaining harissa and the mint and squeeze over the juice of the remaining lemon. Season with salt and pepper and stir to mix well. Preheat the grill to medium-hot. Grill the halloumi for 3–4 minutes on each side, or until golden-brown. Preheat the grill to medium-hot. Grill the halloumi for 3–4 minutes on each side, or until golden-brown. To serve the salad, spread the yoghurt mixture over a serving platter, top with the grilled halloumi and scatter over the salad and rocket. Serve immediately. To serve the salad, spread the yoghurt mixture over a serving platter, top with the grilled halloumi and scatter over the salad and rocket. Serve immediately."
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} | 3553d73960d3f01cca49c76e8eed4eef90b58a13907b3693d8607b5e60cdac77 | Easy okonomiyaki recipe
An average of 4.4 out of 5 stars from 94 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_okonomiyaki_78828_16x9.jpg Okonomiyaki are traditional Japanese fritter-like pancakes that are great for using up a head of white cabbage. Serve with okonomiyaki sauce, Japanese mayonnaise or your favourite hot sauce. Each serving provides 360 kcal, 17.5g protein, 35g carbohydrates (of which 17.5g sugars), 15.5g fat (of which 3.5g saturates), 5.5g fibre and 2.5g salt. 1½ tbsp tomato ketchup½ tbsp Worcestershire sauce2 tsp runny honey1 tsp dark soy sauce 1½ tbsp tomato ketchup ½ tbsp Worcestershire sauce 2 tsp runny honey 1 tsp dark soy sauce 3 large free-range eggs3 tbsp plain flour½ tsp sea salt½ tsp dark soy sauce½ tsp toasted sesame oil2 large spring onions, thinly sliced275g/9¾oz white cabbage, shredded sunflower oil 3 large free-range eggs 3 tbsp plain flour ½ tsp sea salt ½ tsp dark soy sauce ½ tsp toasted sesame oil 2 large spring onions, thinly sliced 275g/9¾oz white cabbage, shredded sunflower oil Method For the okonomiyaki sauce, whisk together the tomato ketchup, Worcestershire sauce, honey and dark soy sauce in a small bowl until combined. Set aside.To make the okonomiyaki batter, whisk together the eggs, flour, salt, soy sauce and toasted sesame oil until smooth. Fold the spring onions and cabbage into the batter until everything is well coated. Heat enough oil to just cover the bottom of a large frying pan over a medium–high heat until shimmering. Line a warmed plate with a couple of sheets of kitchen paper. Spoon some of the cabbage mixture into the pan into pancake shapes that are about the size of your palm. Press down with the back of the spoon and fry until golden-brown on each side, flipping halfway. Transfer the pancakes to the kitchen paper to drain.Fry in batches until you’ve run out of mixture – you should get about eight pancakes. Serve the pancakes drizzled with the okonomiyaki sauce. For the okonomiyaki sauce, whisk together the tomato ketchup, Worcestershire sauce, honey and dark soy sauce in a small bowl until combined. Set aside. For the okonomiyaki sauce, whisk together the tomato ketchup, Worcestershire sauce, honey and dark soy sauce in a small bowl until combined. Set aside. To make the okonomiyaki batter, whisk together the eggs, flour, salt, soy sauce and toasted sesame oil until smooth. To make the okonomiyaki batter, whisk together the eggs, flour, salt, soy sauce and toasted sesame oil until smooth. Fold the spring onions and cabbage into the batter until everything is well coated. Fold the spring onions and cabbage into the batter until everything is well coated. Heat enough oil to just cover the bottom of a large frying pan over a medium–high heat until shimmering. Line a warmed plate with a couple of sheets of kitchen paper. Heat enough oil to just cover the bottom of a large frying pan over a medium–high heat until shimmering. Line a warmed plate with a couple of sheets of kitchen paper. Spoon some of the cabbage mixture into the pan into pancake shapes that are about the size of your palm. Press down with the back of the spoon and fry until golden-brown on each side, flipping halfway. Transfer the pancakes to the kitchen paper to drain. Spoon some of the cabbage mixture into the pan into pancake shapes that are about the size of your palm. Press down with the back of the spoon and fry until golden-brown on each side, flipping halfway. Transfer the pancakes to the kitchen paper to drain. Fry in batches until you’ve run out of mixture – you should get about eight pancakes. Fry in batches until you’ve run out of mixture – you should get about eight pancakes. Serve the pancakes drizzled with the okonomiyaki sauce. Serve the pancakes drizzled with the okonomiyaki sauce. | {
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"content": "An average of 4.4 out of 5 stars from 94 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_okonomiyaki_78828_16x9.jpg Okonomiyaki are traditional Japanese fritter-like pancakes that are great for using up a head of white cabbage. Serve with okonomiyaki sauce, Japanese mayonnaise or your favourite hot sauce. Each serving provides 360 kcal, 17.5g protein, 35g carbohydrates (of which 17.5g sugars), 15.5g fat (of which 3.5g saturates), 5.5g fibre and 2.5g salt. 1½ tbsp tomato ketchup½ tbsp Worcestershire sauce2 tsp runny honey1 tsp dark soy sauce 1½ tbsp tomato ketchup ½ tbsp Worcestershire sauce 2 tsp runny honey 1 tsp dark soy sauce 3 large free-range eggs3 tbsp plain flour½ tsp sea salt½ tsp dark soy sauce½ tsp toasted sesame oil2 large spring onions, thinly sliced275g/9¾oz white cabbage, shredded sunflower oil 3 large free-range eggs 3 tbsp plain flour ½ tsp sea salt ½ tsp dark soy sauce ½ tsp toasted sesame oil 2 large spring onions, thinly sliced 275g/9¾oz white cabbage, shredded sunflower oil Method For the okonomiyaki sauce, whisk together the tomato ketchup, Worcestershire sauce, honey and dark soy sauce in a small bowl until combined. Set aside.To make the okonomiyaki batter, whisk together the eggs, flour, salt, soy sauce and toasted sesame oil until smooth. Fold the spring onions and cabbage into the batter until everything is well coated. Heat enough oil to just cover the bottom of a large frying pan over a medium–high heat until shimmering. Line a warmed plate with a couple of sheets of kitchen paper. Spoon some of the cabbage mixture into the pan into pancake shapes that are about the size of your palm. Press down with the back of the spoon and fry until golden-brown on each side, flipping halfway. Transfer the pancakes to the kitchen paper to drain.Fry in batches until you’ve run out of mixture – you should get about eight pancakes. Serve the pancakes drizzled with the okonomiyaki sauce. For the okonomiyaki sauce, whisk together the tomato ketchup, Worcestershire sauce, honey and dark soy sauce in a small bowl until combined. Set aside. For the okonomiyaki sauce, whisk together the tomato ketchup, Worcestershire sauce, honey and dark soy sauce in a small bowl until combined. Set aside. To make the okonomiyaki batter, whisk together the eggs, flour, salt, soy sauce and toasted sesame oil until smooth. To make the okonomiyaki batter, whisk together the eggs, flour, salt, soy sauce and toasted sesame oil until smooth. Fold the spring onions and cabbage into the batter until everything is well coated. Fold the spring onions and cabbage into the batter until everything is well coated. Heat enough oil to just cover the bottom of a large frying pan over a medium–high heat until shimmering. Line a warmed plate with a couple of sheets of kitchen paper. Heat enough oil to just cover the bottom of a large frying pan over a medium–high heat until shimmering. Line a warmed plate with a couple of sheets of kitchen paper. Spoon some of the cabbage mixture into the pan into pancake shapes that are about the size of your palm. Press down with the back of the spoon and fry until golden-brown on each side, flipping halfway. Transfer the pancakes to the kitchen paper to drain. Spoon some of the cabbage mixture into the pan into pancake shapes that are about the size of your palm. Press down with the back of the spoon and fry until golden-brown on each side, flipping halfway. Transfer the pancakes to the kitchen paper to drain. Fry in batches until you’ve run out of mixture – you should get about eight pancakes. Fry in batches until you’ve run out of mixture – you should get about eight pancakes. Serve the pancakes drizzled with the okonomiyaki sauce. Serve the pancakes drizzled with the okonomiyaki sauce."
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} | a84893d87af4d5f90f980594b15fb05fd72a7cac62f3dfd52f79b69f134e0fd6 | Chicken and sweetcorn noodles recipe
An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_sweetcorn_44908_16x9.jpg Make your own easy and healthy pot noodles. Put them in a lidded jar and take to work to revolutionise lunch times. Each serving provides 218 kcal, 14.5g protein, 32g carbohydrates (of which 3.5g sugars), 3g fat (of which 1g saturates), 3g fibre and 2.7g salt. 40g/1½oz nest fine egg noodles, broken in half¼ chicken stock pot1 tsp soy sauce½ red chilli, finely chopped25g/1oz tinned sweetcorn, drained25g/1oz cooked roast chicken, shredded25g/1oz baby spinach leaves, roughly chopped½ lime, zest and juicesea salt and freshly ground black pepper 40g/1½oz nest fine egg noodles, broken in half ¼ chicken stock pot 1 tsp soy sauce ½ red chilli, finely chopped 25g/1oz tinned sweetcorn, drained 25g/1oz cooked roast chicken, shredded 25g/1oz baby spinach leaves, roughly chopped ½ lime, zest and juice sea salt and freshly ground black pepper Method Put the noodles into the bottom of a heatproof bowl or jar, then add all the remaining ingredients, except for the lime zest and juice. Pour over enough boiling water to just cover the ingredients. Cover with a lid or cling film and set aside for 10 minutes.Add the lime zest and juice, stir well and season with salt and pepper. Put the noodles into the bottom of a heatproof bowl or jar, then add all the remaining ingredients, except for the lime zest and juice. Put the noodles into the bottom of a heatproof bowl or jar, then add all the remaining ingredients, except for the lime zest and juice. Pour over enough boiling water to just cover the ingredients. Cover with a lid or cling film and set aside for 10 minutes. Pour over enough boiling water to just cover the ingredients. Cover with a lid or cling film and set aside for 10 minutes. Add the lime zest and juice, stir well and season with salt and pepper. Add the lime zest and juice, stir well and season with salt and pepper. | {
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"content": "An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_sweetcorn_44908_16x9.jpg Make your own easy and healthy pot noodles. Put them in a lidded jar and take to work to revolutionise lunch times. Each serving provides 218 kcal, 14.5g protein, 32g carbohydrates (of which 3.5g sugars), 3g fat (of which 1g saturates), 3g fibre and 2.7g salt. 40g/1½oz nest fine egg noodles, broken in half¼ chicken stock pot1 tsp soy sauce½ red chilli, finely chopped25g/1oz tinned sweetcorn, drained25g/1oz cooked roast chicken, shredded25g/1oz baby spinach leaves, roughly chopped½ lime, zest and juicesea salt and freshly ground black pepper 40g/1½oz nest fine egg noodles, broken in half ¼ chicken stock pot 1 tsp soy sauce ½ red chilli, finely chopped 25g/1oz tinned sweetcorn, drained 25g/1oz cooked roast chicken, shredded 25g/1oz baby spinach leaves, roughly chopped ½ lime, zest and juice sea salt and freshly ground black pepper Method Put the noodles into the bottom of a heatproof bowl or jar, then add all the remaining ingredients, except for the lime zest and juice. Pour over enough boiling water to just cover the ingredients. Cover with a lid or cling film and set aside for 10 minutes.Add the lime zest and juice, stir well and season with salt and pepper. Put the noodles into the bottom of a heatproof bowl or jar, then add all the remaining ingredients, except for the lime zest and juice. Put the noodles into the bottom of a heatproof bowl or jar, then add all the remaining ingredients, except for the lime zest and juice. Pour over enough boiling water to just cover the ingredients. Cover with a lid or cling film and set aside for 10 minutes. Pour over enough boiling water to just cover the ingredients. Cover with a lid or cling film and set aside for 10 minutes. Add the lime zest and juice, stir well and season with salt and pepper. Add the lime zest and juice, stir well and season with salt and pepper."
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} | cc5026a625018fdf9110413a616d8af51b2e082ca80f4fdfb23daa62eced88d2 | Chicken pitta recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_pitta_12605_16x9.jpg This simple chicken pitta makes a filling lunch or a quick and easy dinner when you want a tasty meal that takes less than 10 minutes to cook. Each serving provides 854 kcal, 47g protein, 54g carbohydrates (of which 15g sugars), 49g fat (of which 6g saturates), 7g fibre and 1.3g salt. 1 tbsp red wine vinegar2 tbsp olive oil½ tsp hot smoked paprika½ tsp dried oreganopinch cayenne pepper1 tsp lemon juice 1 tbsp red wine vinegar 2 tbsp olive oil ½ tsp hot smoked paprika ½ tsp dried oregano pinch cayenne pepper 1 tsp lemon juice 1 chicken breast, skin removed, cut in half lengthways½ lemon, zest plus 1 tsp juice1 garlic clove, crushed2 tbsp plain yoghurt2 tbsp mayonnaise¼ onion, very thinly sliced1 large pitta bread (or 2 mini pitta breads), warmed or toasted2 large lettuce leaves1 carrot, peeled and then grated, shredded or peeled into ribbons salt and freshly ground black pepper 1 chicken breast, skin removed, cut in half lengthways ½ lemon, zest plus 1 tsp juice 1 garlic clove, crushed 2 tbsp plain yoghurt 2 tbsp mayonnaise ¼ onion, very thinly sliced 1 large pitta bread (or 2 mini pitta breads), warmed or toasted 2 large lettuce leaves 1 carrot, peeled and then grated, shredded or peeled into ribbons salt and freshly ground black pepper Method For the piri-piri sauce, mix the vinegar, oil, paprika, oregano, cayenne pepper and 1 teaspoon lemon juice in a small bowl and season with salt and pepper. Spoon 2 teaspoons of the sauce into a bowl and set aside.Lay the chicken fillets in a shallow dish, pour over the rest of the marinade and turn the chicken a few times to thoroughly coat. Leave for 10 minutes or chill for a few hours.Mix the lemon zest, a teaspoon lemon juice, garlic, yoghurt and mayonnaise together to create a creamy sauce. Place the onion in a sieve and rinse with boiling water – this stops it being too strong.Heat a frying pan until really hot and add the chicken fillets, shaking off any excess marinade into the shallow dish. Fry, turning halfway, for about 5 minutes until browned and cooked through. Towards the end, carefully drizzle the marinade from the dish over the chicken, it will splutter and steam but it should keep the chicken moist. Stuff the bread with lettuce, carrot, onion and plenty of garlic sauce. Shred or cut the chicken into strips, toss with the reserved marinade and stuff into the bread. Serve immediately. For the piri-piri sauce, mix the vinegar, oil, paprika, oregano, cayenne pepper and 1 teaspoon lemon juice in a small bowl and season with salt and pepper. Spoon 2 teaspoons of the sauce into a bowl and set aside. For the piri-piri sauce, mix the vinegar, oil, paprika, oregano, cayenne pepper and 1 teaspoon lemon juice in a small bowl and season with salt and pepper. Spoon 2 teaspoons of the sauce into a bowl and set aside. Lay the chicken fillets in a shallow dish, pour over the rest of the marinade and turn the chicken a few times to thoroughly coat. Leave for 10 minutes or chill for a few hours. Lay the chicken fillets in a shallow dish, pour over the rest of the marinade and turn the chicken a few times to thoroughly coat. Leave for 10 minutes or chill for a few hours. Mix the lemon zest, a teaspoon lemon juice, garlic, yoghurt and mayonnaise together to create a creamy sauce. Place the onion in a sieve and rinse with boiling water – this stops it being too strong. Mix the lemon zest, a teaspoon lemon juice, garlic, yoghurt and mayonnaise together to create a creamy sauce. Place the onion in a sieve and rinse with boiling water – this stops it being too strong. Heat a frying pan until really hot and add the chicken fillets, shaking off any excess marinade into the shallow dish. Fry, turning halfway, for about 5 minutes until browned and cooked through. Towards the end, carefully drizzle the marinade from the dish over the chicken, it will splutter and steam but it should keep the chicken moist. Heat a frying pan until really hot and add the chicken fillets, shaking off any excess marinade into the shallow dish. Fry, turning halfway, for about 5 minutes until browned and cooked through. Towards the end, carefully drizzle the marinade from the dish over the chicken, it will splutter and steam but it should keep the chicken moist. Stuff the bread with lettuce, carrot, onion and plenty of garlic sauce. Shred or cut the chicken into strips, toss with the reserved marinade and stuff into the bread. Serve immediately. Stuff the bread with lettuce, carrot, onion and plenty of garlic sauce. Shred or cut the chicken into strips, toss with the reserved marinade and stuff into the bread. Serve immediately. Recipe tips This homemade piri-piri marinade is super simple, but you can replace it with a shop-bought piri-piri sauce if you prefer. Add any favourite salad items like avocado, sliced tomato, cucumber or shredded cabbage. | {
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"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_pitta_12605_16x9.jpg This simple chicken pitta makes a filling lunch or a quick and easy dinner when you want a tasty meal that takes less than 10 minutes to cook. Each serving provides 854 kcal, 47g protein, 54g carbohydrates (of which 15g sugars), 49g fat (of which 6g saturates), 7g fibre and 1.3g salt. 1 tbsp red wine vinegar2 tbsp olive oil½ tsp hot smoked paprika½ tsp dried oreganopinch cayenne pepper1 tsp lemon juice 1 tbsp red wine vinegar 2 tbsp olive oil ½ tsp hot smoked paprika ½ tsp dried oregano pinch cayenne pepper 1 tsp lemon juice 1 chicken breast, skin removed, cut in half lengthways½ lemon, zest plus 1 tsp juice1 garlic clove, crushed2 tbsp plain yoghurt2 tbsp mayonnaise¼ onion, very thinly sliced1 large pitta bread (or 2 mini pitta breads), warmed or toasted2 large lettuce leaves1 carrot, peeled and then grated, shredded or peeled into ribbons salt and freshly ground black pepper 1 chicken breast, skin removed, cut in half lengthways ½ lemon, zest plus 1 tsp juice 1 garlic clove, crushed 2 tbsp plain yoghurt 2 tbsp mayonnaise ¼ onion, very thinly sliced 1 large pitta bread (or 2 mini pitta breads), warmed or toasted 2 large lettuce leaves 1 carrot, peeled and then grated, shredded or peeled into ribbons salt and freshly ground black pepper Method For the piri-piri sauce, mix the vinegar, oil, paprika, oregano, cayenne pepper and 1 teaspoon lemon juice in a small bowl and season with salt and pepper. Spoon 2 teaspoons of the sauce into a bowl and set aside.Lay the chicken fillets in a shallow dish, pour over the rest of the marinade and turn the chicken a few times to thoroughly coat. Leave for 10 minutes or chill for a few hours.Mix the lemon zest, a teaspoon lemon juice, garlic, yoghurt and mayonnaise together to create a creamy sauce. Place the onion in a sieve and rinse with boiling water – this stops it being too strong.Heat a frying pan until really hot and add the chicken fillets, shaking off any excess marinade into the shallow dish. Fry, turning halfway, for about 5 minutes until browned and cooked through. Towards the end, carefully drizzle the marinade from the dish over the chicken, it will splutter and steam but it should keep the chicken moist. Stuff the bread with lettuce, carrot, onion and plenty of garlic sauce. Shred or cut the chicken into strips, toss with the reserved marinade and stuff into the bread. Serve immediately. For the piri-piri sauce, mix the vinegar, oil, paprika, oregano, cayenne pepper and 1 teaspoon lemon juice in a small bowl and season with salt and pepper. Spoon 2 teaspoons of the sauce into a bowl and set aside. For the piri-piri sauce, mix the vinegar, oil, paprika, oregano, cayenne pepper and 1 teaspoon lemon juice in a small bowl and season with salt and pepper. Spoon 2 teaspoons of the sauce into a bowl and set aside. Lay the chicken fillets in a shallow dish, pour over the rest of the marinade and turn the chicken a few times to thoroughly coat. Leave for 10 minutes or chill for a few hours. Lay the chicken fillets in a shallow dish, pour over the rest of the marinade and turn the chicken a few times to thoroughly coat. Leave for 10 minutes or chill for a few hours. Mix the lemon zest, a teaspoon lemon juice, garlic, yoghurt and mayonnaise together to create a creamy sauce. Place the onion in a sieve and rinse with boiling water – this stops it being too strong. Mix the lemon zest, a teaspoon lemon juice, garlic, yoghurt and mayonnaise together to create a creamy sauce. Place the onion in a sieve and rinse with boiling water – this stops it being too strong. Heat a frying pan until really hot and add the chicken fillets, shaking off any excess marinade into the shallow dish. Fry, turning halfway, for about 5 minutes until browned and cooked through. Towards the end, carefully drizzle the marinade from the dish over the chicken, it will splutter and steam but it should keep the chicken moist. Heat a frying pan until really hot and add the chicken fillets, shaking off any excess marinade into the shallow dish. Fry, turning halfway, for about 5 minutes until browned and cooked through. Towards the end, carefully drizzle the marinade from the dish over the chicken, it will splutter and steam but it should keep the chicken moist. Stuff the bread with lettuce, carrot, onion and plenty of garlic sauce. Shred or cut the chicken into strips, toss with the reserved marinade and stuff into the bread. Serve immediately. Stuff the bread with lettuce, carrot, onion and plenty of garlic sauce. Shred or cut the chicken into strips, toss with the reserved marinade and stuff into the bread. Serve immediately. Recipe tips This homemade piri-piri marinade is super simple, but you can replace it with a shop-bought piri-piri sauce if you prefer. Add any favourite salad items like avocado, sliced tomato, cucumber or shredded cabbage."
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} | f059aeb520740349fb79376048d773c70a117c419c06dbfa43ffc4143ad46715 | Sausage, fennel and pecorino conchiglie recipe
An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_fennel_pecorino_65805_16x9.jpg A quick and easy pasta dish that's sure to be a weeknight winner. Pork sausages and fennel are a match made in heaven and this recipe is one of my family’s favourites. Best served with lots of freshly grated pecorino. 3 tbsp olive oil6 pork sausages 1 tsp fennel seeds, finely ground 2 garlic cloves, finely chopped 1 fennel bulb, trimmed and finely chopped, fronds reserved for garnish350g/12oz conchiglie pasta 50g/1¾oz pecorino, finely grated sea salt and freshly ground black pepper 3 tbsp olive oil 6 pork sausages 1 tsp fennel seeds, finely ground 2 garlic cloves, finely chopped 1 fennel bulb, trimmed and finely chopped, fronds reserved for garnish 350g/12oz conchiglie pasta 50g/1¾oz pecorino, finely grated sea salt and freshly ground black pepper Method Put a large saucepan of salted water on to boil. Meanwhile, place a large frying pan over a medium heat. Add 3 tablespoons olive oil then squeeze the sausagemeat out of its skin directly into the pan. Use a wooden spoon to break the sausagemeat into little balls, or just break it up as it cooks. Fry for around 8–10 minutes, until browned all over. Stir in the ground fennel seeds and chopped garlic. Fry for 2 more minutes, then add the chopped fennel. Fry for 5 minutes, then add 100ml/3½fl oz water and reduce the heat. This will help soften the fennel. Once the pan of salted water is boiling, add the pasta and cook according to packet instructions. When the pasta is cooked, use a slotted spoon to transfer the pasta into the sausage pan and stir everything together. Add the pecorino and season generously with salt and pepper. Add enough of the starchy pasta water to loosen and make the pasta creamy. Taste and add more salt and pepper, if required, and serve garnished with chopped fennel fronds. Put a large saucepan of salted water on to boil. Put a large saucepan of salted water on to boil. Meanwhile, place a large frying pan over a medium heat. Add 3 tablespoons olive oil then squeeze the sausagemeat out of its skin directly into the pan. Use a wooden spoon to break the sausagemeat into little balls, or just break it up as it cooks. Fry for around 8–10 minutes, until browned all over. Meanwhile, place a large frying pan over a medium heat. Add 3 tablespoons olive oil then squeeze the sausagemeat out of its skin directly into the pan. Use a wooden spoon to break the sausagemeat into little balls, or just break it up as it cooks. Fry for around 8–10 minutes, until browned all over. Stir in the ground fennel seeds and chopped garlic. Fry for 2 more minutes, then add the chopped fennel. Fry for 5 minutes, then add 100ml/3½fl oz water and reduce the heat. This will help soften the fennel. Stir in the ground fennel seeds and chopped garlic. Fry for 2 more minutes, then add the chopped fennel. Fry for 5 minutes, then add 100ml/3½fl oz water and reduce the heat. This will help soften the fennel. Once the pan of salted water is boiling, add the pasta and cook according to packet instructions. Once the pan of salted water is boiling, add the pasta and cook according to packet instructions. When the pasta is cooked, use a slotted spoon to transfer the pasta into the sausage pan and stir everything together. Add the pecorino and season generously with salt and pepper. When the pasta is cooked, use a slotted spoon to transfer the pasta into the sausage pan and stir everything together. Add the pecorino and season generously with salt and pepper. Add enough of the starchy pasta water to loosen and make the pasta creamy. Taste and add more salt and pepper, if required, and serve garnished with chopped fennel fronds. Add enough of the starchy pasta water to loosen and make the pasta creamy. Taste and add more salt and pepper, if required, and serve garnished with chopped fennel fronds. Recipe tips If you need this recipe to be egg-free, check the ingredients on the pasta – it is rare with dried pasta, but some pastas contain eggs. | {
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"title": "Sausage, fennel and pecorino conchiglie recipe",
"content": "An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_fennel_pecorino_65805_16x9.jpg A quick and easy pasta dish that's sure to be a weeknight winner. Pork sausages and fennel are a match made in heaven and this recipe is one of my family’s favourites. Best served with lots of freshly grated pecorino. 3 tbsp olive oil6 pork sausages 1 tsp fennel seeds, finely ground 2 garlic cloves, finely chopped 1 fennel bulb, trimmed and finely chopped, fronds reserved for garnish350g/12oz conchiglie pasta 50g/1¾oz pecorino, finely grated sea salt and freshly ground black pepper 3 tbsp olive oil 6 pork sausages 1 tsp fennel seeds, finely ground 2 garlic cloves, finely chopped 1 fennel bulb, trimmed and finely chopped, fronds reserved for garnish 350g/12oz conchiglie pasta 50g/1¾oz pecorino, finely grated sea salt and freshly ground black pepper Method Put a large saucepan of salted water on to boil. Meanwhile, place a large frying pan over a medium heat. Add 3 tablespoons olive oil then squeeze the sausagemeat out of its skin directly into the pan. Use a wooden spoon to break the sausagemeat into little balls, or just break it up as it cooks. Fry for around 8–10 minutes, until browned all over. Stir in the ground fennel seeds and chopped garlic. Fry for 2 more minutes, then add the chopped fennel. Fry for 5 minutes, then add 100ml/3½fl oz water and reduce the heat. This will help soften the fennel. Once the pan of salted water is boiling, add the pasta and cook according to packet instructions. When the pasta is cooked, use a slotted spoon to transfer the pasta into the sausage pan and stir everything together. Add the pecorino and season generously with salt and pepper. Add enough of the starchy pasta water to loosen and make the pasta creamy. Taste and add more salt and pepper, if required, and serve garnished with chopped fennel fronds. Put a large saucepan of salted water on to boil. Put a large saucepan of salted water on to boil. Meanwhile, place a large frying pan over a medium heat. Add 3 tablespoons olive oil then squeeze the sausagemeat out of its skin directly into the pan. Use a wooden spoon to break the sausagemeat into little balls, or just break it up as it cooks. Fry for around 8–10 minutes, until browned all over. Meanwhile, place a large frying pan over a medium heat. Add 3 tablespoons olive oil then squeeze the sausagemeat out of its skin directly into the pan. Use a wooden spoon to break the sausagemeat into little balls, or just break it up as it cooks. Fry for around 8–10 minutes, until browned all over. Stir in the ground fennel seeds and chopped garlic. Fry for 2 more minutes, then add the chopped fennel. Fry for 5 minutes, then add 100ml/3½fl oz water and reduce the heat. This will help soften the fennel. Stir in the ground fennel seeds and chopped garlic. Fry for 2 more minutes, then add the chopped fennel. Fry for 5 minutes, then add 100ml/3½fl oz water and reduce the heat. This will help soften the fennel. Once the pan of salted water is boiling, add the pasta and cook according to packet instructions. Once the pan of salted water is boiling, add the pasta and cook according to packet instructions. When the pasta is cooked, use a slotted spoon to transfer the pasta into the sausage pan and stir everything together. Add the pecorino and season generously with salt and pepper. When the pasta is cooked, use a slotted spoon to transfer the pasta into the sausage pan and stir everything together. Add the pecorino and season generously with salt and pepper. Add enough of the starchy pasta water to loosen and make the pasta creamy. Taste and add more salt and pepper, if required, and serve garnished with chopped fennel fronds. Add enough of the starchy pasta water to loosen and make the pasta creamy. Taste and add more salt and pepper, if required, and serve garnished with chopped fennel fronds. Recipe tips If you need this recipe to be egg-free, check the ingredients on the pasta – it is rare with dried pasta, but some pastas contain eggs."
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} | a83b447e5e33061a7fd263bce2205d897d717c0190a00ca85a4f8057602a6e0e | 'Marry me' chickpeas recipe
An average of 5.0 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marry_me_chickpeas_69231_16x9.jpg An easy take on the viral dish, this version is super speedy but just as tasty. Make for a group, or cook for two with plenty of leftovers for the next day. 150g/5½oz sun-dried tomatoes, in oil 1 onion, finely chopped3 garlic cloves, crushed 15g/½oz fresh basil, stalks finely chopped and leaves reserved1 tsp sweet smoked paprika ½–1 tsp dried red chilli flakes 200ml/7fl oz vegetable stock, warm150g/5½oz double cream 400g tin chickpeas, drained45g/1½oz Parmesan (or alternative vegetarian hard cheese), grated, plus extra to serve sea salt and freshly ground black pepper 150g/5½oz sun-dried tomatoes, in oil 1 onion, finely chopped 3 garlic cloves, crushed 15g/½oz fresh basil, stalks finely chopped and leaves reserved 1 tsp sweet smoked paprika ½–1 tsp dried red chilli flakes 200ml/7fl oz vegetable stock, warm 150g/5½oz double cream 400g tin chickpeas, drained 45g/1½oz Parmesan (or alternative vegetarian hard cheese), grated, plus extra to serve sea salt and freshly ground black pepper steamed green vegetables crusty bread steamed green vegetables crusty bread Method Drain the sun-dried tomatoes reserving 1 tablespoon of the oil. Roughly chop the tomatoes and set aside. Heat the tomato oil in a large frying pan over a medium heat.Add the onion and garlic to the oil and fry for 4–5 minutes until the onion starts to soften. Add the basil stalks, chopped sun-dried tomatoes, paprika and chilli flakes to the pan. Fry for another 2 minutes.Pour in the stock and double cream then add the chickpeas and stir to combine. Allow to gently simmer and reduce for 5 minutes until the sauce is thick and the chickpeas are tender. Stir through the Parmesan, season with salt and pepper and remove from the heat. Roughly chop the basil leaves and scatter over the top. Serve straight to the table along with steamed green vegetables and crusty bread for dipping. Drain the sun-dried tomatoes reserving 1 tablespoon of the oil. Roughly chop the tomatoes and set aside. Heat the tomato oil in a large frying pan over a medium heat. Drain the sun-dried tomatoes reserving 1 tablespoon of the oil. Roughly chop the tomatoes and set aside. Heat the tomato oil in a large frying pan over a medium heat. Add the onion and garlic to the oil and fry for 4–5 minutes until the onion starts to soften. Add the basil stalks, chopped sun-dried tomatoes, paprika and chilli flakes to the pan. Fry for another 2 minutes. Add the onion and garlic to the oil and fry for 4–5 minutes until the onion starts to soften. Add the basil stalks, chopped sun-dried tomatoes, paprika and chilli flakes to the pan. Fry for another 2 minutes. Pour in the stock and double cream then add the chickpeas and stir to combine. Allow to gently simmer and reduce for 5 minutes until the sauce is thick and the chickpeas are tender. Pour in the stock and double cream then add the chickpeas and stir to combine. Allow to gently simmer and reduce for 5 minutes until the sauce is thick and the chickpeas are tender. Stir through the Parmesan, season with salt and pepper and remove from the heat. Roughly chop the basil leaves and scatter over the top. Serve straight to the table along with steamed green vegetables and crusty bread for dipping. Stir through the Parmesan, season with salt and pepper and remove from the heat. Roughly chop the basil leaves and scatter over the top. Serve straight to the table along with steamed green vegetables and crusty bread for dipping. | {
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"content": "An average of 5.0 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marry_me_chickpeas_69231_16x9.jpg An easy take on the viral dish, this version is super speedy but just as tasty. Make for a group, or cook for two with plenty of leftovers for the next day. 150g/5½oz sun-dried tomatoes, in oil 1 onion, finely chopped3 garlic cloves, crushed 15g/½oz fresh basil, stalks finely chopped and leaves reserved1 tsp sweet smoked paprika ½–1 tsp dried red chilli flakes 200ml/7fl oz vegetable stock, warm150g/5½oz double cream 400g tin chickpeas, drained45g/1½oz Parmesan (or alternative vegetarian hard cheese), grated, plus extra to serve sea salt and freshly ground black pepper 150g/5½oz sun-dried tomatoes, in oil 1 onion, finely chopped 3 garlic cloves, crushed 15g/½oz fresh basil, stalks finely chopped and leaves reserved 1 tsp sweet smoked paprika ½–1 tsp dried red chilli flakes 200ml/7fl oz vegetable stock, warm 150g/5½oz double cream 400g tin chickpeas, drained 45g/1½oz Parmesan (or alternative vegetarian hard cheese), grated, plus extra to serve sea salt and freshly ground black pepper steamed green vegetables crusty bread steamed green vegetables crusty bread Method Drain the sun-dried tomatoes reserving 1 tablespoon of the oil. Roughly chop the tomatoes and set aside. Heat the tomato oil in a large frying pan over a medium heat.Add the onion and garlic to the oil and fry for 4–5 minutes until the onion starts to soften. Add the basil stalks, chopped sun-dried tomatoes, paprika and chilli flakes to the pan. Fry for another 2 minutes.Pour in the stock and double cream then add the chickpeas and stir to combine. Allow to gently simmer and reduce for 5 minutes until the sauce is thick and the chickpeas are tender. Stir through the Parmesan, season with salt and pepper and remove from the heat. Roughly chop the basil leaves and scatter over the top. Serve straight to the table along with steamed green vegetables and crusty bread for dipping. Drain the sun-dried tomatoes reserving 1 tablespoon of the oil. Roughly chop the tomatoes and set aside. Heat the tomato oil in a large frying pan over a medium heat. Drain the sun-dried tomatoes reserving 1 tablespoon of the oil. Roughly chop the tomatoes and set aside. Heat the tomato oil in a large frying pan over a medium heat. Add the onion and garlic to the oil and fry for 4–5 minutes until the onion starts to soften. Add the basil stalks, chopped sun-dried tomatoes, paprika and chilli flakes to the pan. Fry for another 2 minutes. Add the onion and garlic to the oil and fry for 4–5 minutes until the onion starts to soften. Add the basil stalks, chopped sun-dried tomatoes, paprika and chilli flakes to the pan. Fry for another 2 minutes. Pour in the stock and double cream then add the chickpeas and stir to combine. Allow to gently simmer and reduce for 5 minutes until the sauce is thick and the chickpeas are tender. Pour in the stock and double cream then add the chickpeas and stir to combine. Allow to gently simmer and reduce for 5 minutes until the sauce is thick and the chickpeas are tender. Stir through the Parmesan, season with salt and pepper and remove from the heat. Roughly chop the basil leaves and scatter over the top. Serve straight to the table along with steamed green vegetables and crusty bread for dipping. Stir through the Parmesan, season with salt and pepper and remove from the heat. Roughly chop the basil leaves and scatter over the top. Serve straight to the table along with steamed green vegetables and crusty bread for dipping."
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} | 5328afb8f7b2840d88c338a69aaf5f10999ad461be871d115048bbc662f9b795 | Spinach and mushroom gnocchi frittata recipe
An average of 3.6 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_and_mushroom_31250_16x9.jpg Using potato gnocchi instead of the more traditional sliced potato turns this frittata into a one-pan wonder, simple enough for busy weeknights. The gnocchi will be pillowy-soft, but will harden as the frittata cools, so do be sure to reheat any leftovers. Serve with a side salad to make into a bigger meal! Each serving provides 363 kcal, 21g protein, 38g carbohydrates (of which 4g sugars), 13g fat (of which 4.5g saturates), 5g fibre and 1.4g salt. large knob unsalted butter1 large onion, thinly sliced200g/7oz chestnut mushrooms, quartered200g/7oz baby spinach leaves450g/1lb pack fresh potato gnocchi 2 tsp sweet smoked paprika 6 large free-range eggssalt and freshly ground black pepper large knob unsalted butter 1 large onion, thinly sliced 200g/7oz chestnut mushrooms, quartered 200g/7oz baby spinach leaves 450g/1lb pack fresh potato gnocchi 2 tsp sweet smoked paprika 6 large free-range eggs salt and freshly ground black pepper Method In a large lidded ovenproof frying pan, heat the butter over a medium–high heat. Gently fry the onion along with a pinch of salt for 5 minutes, or until just starting to colour. Add the mushrooms and fry for 5 minutes, or until softened. Add the spinach, in batches, and cook for 4–5 minutes, until it has wilted. Meanwhile, mix the gnocchi with the paprika until well coated. Beat the eggs with some salt and pepper in a bowl or jug.Turn the heat down to medium–low. Stir the gnocchi gently into the spinach mixture and pour over the eggs. Cover with the lid and cook for 10–15 minutes until the frittata is set at the edges, but still soft in the middle. Preheat the grill to 220C.Put the pan under the grill for 4–5 minutes, or until the frittata is golden and just set.Slide out onto a cutting board and leave to stand for 5 minutes before cutting into wedges. In a large lidded ovenproof frying pan, heat the butter over a medium–high heat. Gently fry the onion along with a pinch of salt for 5 minutes, or until just starting to colour. In a large lidded ovenproof frying pan, heat the butter over a medium–high heat. Gently fry the onion along with a pinch of salt for 5 minutes, or until just starting to colour. Add the mushrooms and fry for 5 minutes, or until softened. Add the spinach, in batches, and cook for 4–5 minutes, until it has wilted. Add the mushrooms and fry for 5 minutes, or until softened. Add the spinach, in batches, and cook for 4–5 minutes, until it has wilted. Meanwhile, mix the gnocchi with the paprika until well coated. Beat the eggs with some salt and pepper in a bowl or jug. Meanwhile, mix the gnocchi with the paprika until well coated. Beat the eggs with some salt and pepper in a bowl or jug. Turn the heat down to medium–low. Stir the gnocchi gently into the spinach mixture and pour over the eggs. Cover with the lid and cook for 10–15 minutes until the frittata is set at the edges, but still soft in the middle. Preheat the grill to 220C. Turn the heat down to medium–low. Stir the gnocchi gently into the spinach mixture and pour over the eggs. Cover with the lid and cook for 10–15 minutes until the frittata is set at the edges, but still soft in the middle. Preheat the grill to 220C. Put the pan under the grill for 4–5 minutes, or until the frittata is golden and just set. Put the pan under the grill for 4–5 minutes, or until the frittata is golden and just set. Slide out onto a cutting board and leave to stand for 5 minutes before cutting into wedges. Slide out onto a cutting board and leave to stand for 5 minutes before cutting into wedges. | {
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"title": "Spinach and mushroom gnocchi frittata recipe",
"content": "An average of 3.6 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_and_mushroom_31250_16x9.jpg Using potato gnocchi instead of the more traditional sliced potato turns this frittata into a one-pan wonder, simple enough for busy weeknights. The gnocchi will be pillowy-soft, but will harden as the frittata cools, so do be sure to reheat any leftovers. Serve with a side salad to make into a bigger meal! Each serving provides 363 kcal, 21g protein, 38g carbohydrates (of which 4g sugars), 13g fat (of which 4.5g saturates), 5g fibre and 1.4g salt. large knob unsalted butter1 large onion, thinly sliced200g/7oz chestnut mushrooms, quartered200g/7oz baby spinach leaves450g/1lb pack fresh potato gnocchi 2 tsp sweet smoked paprika 6 large free-range eggssalt and freshly ground black pepper large knob unsalted butter 1 large onion, thinly sliced 200g/7oz chestnut mushrooms, quartered 200g/7oz baby spinach leaves 450g/1lb pack fresh potato gnocchi 2 tsp sweet smoked paprika 6 large free-range eggs salt and freshly ground black pepper Method In a large lidded ovenproof frying pan, heat the butter over a medium–high heat. Gently fry the onion along with a pinch of salt for 5 minutes, or until just starting to colour. Add the mushrooms and fry for 5 minutes, or until softened. Add the spinach, in batches, and cook for 4–5 minutes, until it has wilted. Meanwhile, mix the gnocchi with the paprika until well coated. Beat the eggs with some salt and pepper in a bowl or jug.Turn the heat down to medium–low. Stir the gnocchi gently into the spinach mixture and pour over the eggs. Cover with the lid and cook for 10–15 minutes until the frittata is set at the edges, but still soft in the middle. Preheat the grill to 220C.Put the pan under the grill for 4–5 minutes, or until the frittata is golden and just set.Slide out onto a cutting board and leave to stand for 5 minutes before cutting into wedges. In a large lidded ovenproof frying pan, heat the butter over a medium–high heat. Gently fry the onion along with a pinch of salt for 5 minutes, or until just starting to colour. In a large lidded ovenproof frying pan, heat the butter over a medium–high heat. Gently fry the onion along with a pinch of salt for 5 minutes, or until just starting to colour. Add the mushrooms and fry for 5 minutes, or until softened. Add the spinach, in batches, and cook for 4–5 minutes, until it has wilted. Add the mushrooms and fry for 5 minutes, or until softened. Add the spinach, in batches, and cook for 4–5 minutes, until it has wilted. Meanwhile, mix the gnocchi with the paprika until well coated. Beat the eggs with some salt and pepper in a bowl or jug. Meanwhile, mix the gnocchi with the paprika until well coated. Beat the eggs with some salt and pepper in a bowl or jug. Turn the heat down to medium–low. Stir the gnocchi gently into the spinach mixture and pour over the eggs. Cover with the lid and cook for 10–15 minutes until the frittata is set at the edges, but still soft in the middle. Preheat the grill to 220C. Turn the heat down to medium–low. Stir the gnocchi gently into the spinach mixture and pour over the eggs. Cover with the lid and cook for 10–15 minutes until the frittata is set at the edges, but still soft in the middle. Preheat the grill to 220C. Put the pan under the grill for 4–5 minutes, or until the frittata is golden and just set. Put the pan under the grill for 4–5 minutes, or until the frittata is golden and just set. Slide out onto a cutting board and leave to stand for 5 minutes before cutting into wedges. Slide out onto a cutting board and leave to stand for 5 minutes before cutting into wedges."
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} | 2fb3b0c783434d8a35de0bcc50bfc695c1ea780411213c81d20d9c59f79d8c5f | Chicken noodle stir-fry recipe
An average of 4.7 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_chicken_stir_01397_16x9.jpg Chicken noodle stir-fry is very quick and easy to make. We show you how to make the perfect chicken stir-fry every time. This meal provides 674 kcal, 53g protein, 60g carbohydrate (of which 14g sugars), 23g fat (of which 4.5g saturates), 9g fibre and 2g salt per portion. 1 chicken or vegetable stock cube or similar2 nests egg noodles100g/3½oz Tenderstem broccoli, cut into finger-lengths2 skinless chicken breasts (or you can use pork tenderloin)200g/7oz mushrooms, shiitake or chestnut, halved or quartered1 red onion, thickly sliced1 red pepper, deseeded and thickly sliced1 garlic clove, thinly slicedthumb-size piece fresh root ginger, thinly sliced 1 tbsp vegetable or sunflower oil½ tsp dried chilli flakes3 tbsp hoisin sauce, mixed with 2 tbsp water1-2 tsp sesame oil handful cashew nuts or peanuts 1 chicken or vegetable stock cube or similar 2 nests egg noodles 100g/3½oz Tenderstem broccoli, cut into finger-lengths 2 skinless chicken breasts (or you can use pork tenderloin) 200g/7oz mushrooms, shiitake or chestnut, halved or quartered 1 red onion, thickly sliced 1 red pepper, deseeded and thickly sliced 1 garlic clove, thinly sliced thumb-size piece fresh root ginger, thinly sliced 1 tbsp vegetable or sunflower oil ½ tsp dried chilli flakes 3 tbsp hoisin sauce, mixed with 2 tbsp water 1-2 tsp sesame oil handful cashew nuts or peanuts Method Bring a pan of water to the boil, add the stock cube and let it dissolve. Add the noodles and bring back up to the boil. Add the broccoli and boil for two minutes until the broccoli and noodles are just tender, then drain, rinse with cold water and set aside in the colander.Cut the chicken into strips, and prepare the mushrooms, onion, pepper, garlic and ginger.Heat one teaspoon of the vegetable oil in a large non-stick frying pan or wok, then add the chicken. Stir-fry the chicken for two minutes over a high heat until browned. Take the chicken out of pan, and set aside on a plate while the vegetables are cooked. Return the pan to the heat and add the remaining oil. Add the peppers, onions and mushrooms. Stir and cook for couple of minutes until just tender, but still brightly coloured, and the mushrooms are just browned. Add the garlic, ginger and chilli flakes then sizzle for a few seconds till fragrant. Tip in the drained noodles, broccoli and the chicken and stir-fry until the noodles are hot. Add the hoisin sauce and water mixture, then mix so everything is coated in the sauce. If the noodles seem a bit dry, add a splash more water. To finish, drizzle with the sesame oil, scatter with the roasted nuts and serve immediately. Bring a pan of water to the boil, add the stock cube and let it dissolve. Add the noodles and bring back up to the boil. Bring a pan of water to the boil, add the stock cube and let it dissolve. Add the noodles and bring back up to the boil. Add the broccoli and boil for two minutes until the broccoli and noodles are just tender, then drain, rinse with cold water and set aside in the colander. Add the broccoli and boil for two minutes until the broccoli and noodles are just tender, then drain, rinse with cold water and set aside in the colander. Cut the chicken into strips, and prepare the mushrooms, onion, pepper, garlic and ginger. Cut the chicken into strips, and prepare the mushrooms, onion, pepper, garlic and ginger. Heat one teaspoon of the vegetable oil in a large non-stick frying pan or wok, then add the chicken. Stir-fry the chicken for two minutes over a high heat until browned. Heat one teaspoon of the vegetable oil in a large non-stick frying pan or wok, then add the chicken. Stir-fry the chicken for two minutes over a high heat until browned. Take the chicken out of pan, and set aside on a plate while the vegetables are cooked. Take the chicken out of pan, and set aside on a plate while the vegetables are cooked. Return the pan to the heat and add the remaining oil. Add the peppers, onions and mushrooms. Stir and cook for couple of minutes until just tender, but still brightly coloured, and the mushrooms are just browned. Return the pan to the heat and add the remaining oil. Add the peppers, onions and mushrooms. Stir and cook for couple of minutes until just tender, but still brightly coloured, and the mushrooms are just browned. Add the garlic, ginger and chilli flakes then sizzle for a few seconds till fragrant. Add the garlic, ginger and chilli flakes then sizzle for a few seconds till fragrant. Tip in the drained noodles, broccoli and the chicken and stir-fry until the noodles are hot. Add the hoisin sauce and water mixture, then mix so everything is coated in the sauce. If the noodles seem a bit dry, add a splash more water. To finish, drizzle with the sesame oil, scatter with the roasted nuts and serve immediately. Tip in the drained noodles, broccoli and the chicken and stir-fry until the noodles are hot. Add the hoisin sauce and water mixture, then mix so everything is coated in the sauce. If the noodles seem a bit dry, add a splash more water. To finish, drizzle with the sesame oil, scatter with the roasted nuts and serve immediately. | {
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"title": "Chicken noodle stir-fry recipe",
"content": "An average of 4.7 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_chicken_stir_01397_16x9.jpg Chicken noodle stir-fry is very quick and easy to make. We show you how to make the perfect chicken stir-fry every time. This meal provides 674 kcal, 53g protein, 60g carbohydrate (of which 14g sugars), 23g fat (of which 4.5g saturates), 9g fibre and 2g salt per portion. 1 chicken or vegetable stock cube or similar2 nests egg noodles100g/3½oz Tenderstem broccoli, cut into finger-lengths2 skinless chicken breasts (or you can use pork tenderloin)200g/7oz mushrooms, shiitake or chestnut, halved or quartered1 red onion, thickly sliced1 red pepper, deseeded and thickly sliced1 garlic clove, thinly slicedthumb-size piece fresh root ginger, thinly sliced 1 tbsp vegetable or sunflower oil½ tsp dried chilli flakes3 tbsp hoisin sauce, mixed with 2 tbsp water1-2 tsp sesame oil handful cashew nuts or peanuts 1 chicken or vegetable stock cube or similar 2 nests egg noodles 100g/3½oz Tenderstem broccoli, cut into finger-lengths 2 skinless chicken breasts (or you can use pork tenderloin) 200g/7oz mushrooms, shiitake or chestnut, halved or quartered 1 red onion, thickly sliced 1 red pepper, deseeded and thickly sliced 1 garlic clove, thinly sliced thumb-size piece fresh root ginger, thinly sliced 1 tbsp vegetable or sunflower oil ½ tsp dried chilli flakes 3 tbsp hoisin sauce, mixed with 2 tbsp water 1-2 tsp sesame oil handful cashew nuts or peanuts Method Bring a pan of water to the boil, add the stock cube and let it dissolve. Add the noodles and bring back up to the boil. Add the broccoli and boil for two minutes until the broccoli and noodles are just tender, then drain, rinse with cold water and set aside in the colander.Cut the chicken into strips, and prepare the mushrooms, onion, pepper, garlic and ginger.Heat one teaspoon of the vegetable oil in a large non-stick frying pan or wok, then add the chicken. Stir-fry the chicken for two minutes over a high heat until browned. Take the chicken out of pan, and set aside on a plate while the vegetables are cooked. Return the pan to the heat and add the remaining oil. Add the peppers, onions and mushrooms. Stir and cook for couple of minutes until just tender, but still brightly coloured, and the mushrooms are just browned. Add the garlic, ginger and chilli flakes then sizzle for a few seconds till fragrant. Tip in the drained noodles, broccoli and the chicken and stir-fry until the noodles are hot. Add the hoisin sauce and water mixture, then mix so everything is coated in the sauce. If the noodles seem a bit dry, add a splash more water. To finish, drizzle with the sesame oil, scatter with the roasted nuts and serve immediately. Bring a pan of water to the boil, add the stock cube and let it dissolve. Add the noodles and bring back up to the boil. Bring a pan of water to the boil, add the stock cube and let it dissolve. Add the noodles and bring back up to the boil. Add the broccoli and boil for two minutes until the broccoli and noodles are just tender, then drain, rinse with cold water and set aside in the colander. Add the broccoli and boil for two minutes until the broccoli and noodles are just tender, then drain, rinse with cold water and set aside in the colander. Cut the chicken into strips, and prepare the mushrooms, onion, pepper, garlic and ginger. Cut the chicken into strips, and prepare the mushrooms, onion, pepper, garlic and ginger. Heat one teaspoon of the vegetable oil in a large non-stick frying pan or wok, then add the chicken. Stir-fry the chicken for two minutes over a high heat until browned. Heat one teaspoon of the vegetable oil in a large non-stick frying pan or wok, then add the chicken. Stir-fry the chicken for two minutes over a high heat until browned. Take the chicken out of pan, and set aside on a plate while the vegetables are cooked. Take the chicken out of pan, and set aside on a plate while the vegetables are cooked. Return the pan to the heat and add the remaining oil. Add the peppers, onions and mushrooms. Stir and cook for couple of minutes until just tender, but still brightly coloured, and the mushrooms are just browned. Return the pan to the heat and add the remaining oil. Add the peppers, onions and mushrooms. Stir and cook for couple of minutes until just tender, but still brightly coloured, and the mushrooms are just browned. Add the garlic, ginger and chilli flakes then sizzle for a few seconds till fragrant. Add the garlic, ginger and chilli flakes then sizzle for a few seconds till fragrant. Tip in the drained noodles, broccoli and the chicken and stir-fry until the noodles are hot. Add the hoisin sauce and water mixture, then mix so everything is coated in the sauce. If the noodles seem a bit dry, add a splash more water. To finish, drizzle with the sesame oil, scatter with the roasted nuts and serve immediately. Tip in the drained noodles, broccoli and the chicken and stir-fry until the noodles are hot. Add the hoisin sauce and water mixture, then mix so everything is coated in the sauce. If the noodles seem a bit dry, add a splash more water. To finish, drizzle with the sesame oil, scatter with the roasted nuts and serve immediately."
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} | 72c230d927112e17e7ad0792e66c068ad6288b1a607111c3b28e826395678080 | Quick peanut and chilli noodles recipe
An average of 4.1 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_peanut_and_chilli_48982_16x9.jpg Fancy something quick and comforting – and vegan? This flavour-packed noodle dish will do the trick, even if your cupboard is looking a bit bare. Add some stir-fried vegetables or tofu to the drained noodles for a more colourful and nutritious meal. 100g/3½oz dried wholewheat noodlessalt 100g/3½oz dried wholewheat noodles salt 50g/1¾oz peanut butter (around 3 tbsp)1 tbsp grated fresh root ginger 1 tbsp sweet chilli sauce2 tbsp tamari or soy sauce1 lime, juice only 50g/1¾oz peanut butter (around 3 tbsp) 1 tbsp grated fresh root ginger 1 tbsp sweet chilli sauce 2 tbsp tamari or soy sauce 1 lime, juice only 2 spring onions, finely chopped1 tbsp roasted salted peanuts, finely chopped (optional) 2 spring onions, finely chopped 1 tbsp roasted salted peanuts, finely chopped (optional) Method Cook the noodles in a pan of boiling water with a generous pinch of salt for 6–7 minutes, or according to packet instructions, until tender.Meanwhile, whisk all of the sauce ingredients together in a bowl, adding 4 tablespoons of water to loosen the sauce.Drain the noodles, leaving a splash of water in the bottom of the pan. Add the peanut sauce, heat for a minute and toss through the noodles.Garnish with chopped spring onions and peanuts, if using. Cook the noodles in a pan of boiling water with a generous pinch of salt for 6–7 minutes, or according to packet instructions, until tender. Cook the noodles in a pan of boiling water with a generous pinch of salt for 6–7 minutes, or according to packet instructions, until tender. Meanwhile, whisk all of the sauce ingredients together in a bowl, adding 4 tablespoons of water to loosen the sauce. Meanwhile, whisk all of the sauce ingredients together in a bowl, adding 4 tablespoons of water to loosen the sauce. Drain the noodles, leaving a splash of water in the bottom of the pan. Add the peanut sauce, heat for a minute and toss through the noodles. Drain the noodles, leaving a splash of water in the bottom of the pan. Add the peanut sauce, heat for a minute and toss through the noodles. Garnish with chopped spring onions and peanuts, if using. Garnish with chopped spring onions and peanuts, if using. | {
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"title": "Quick peanut and chilli noodles recipe",
"content": "An average of 4.1 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_peanut_and_chilli_48982_16x9.jpg Fancy something quick and comforting – and vegan? This flavour-packed noodle dish will do the trick, even if your cupboard is looking a bit bare. Add some stir-fried vegetables or tofu to the drained noodles for a more colourful and nutritious meal. 100g/3½oz dried wholewheat noodlessalt 100g/3½oz dried wholewheat noodles salt 50g/1¾oz peanut butter (around 3 tbsp)1 tbsp grated fresh root ginger 1 tbsp sweet chilli sauce2 tbsp tamari or soy sauce1 lime, juice only 50g/1¾oz peanut butter (around 3 tbsp) 1 tbsp grated fresh root ginger 1 tbsp sweet chilli sauce 2 tbsp tamari or soy sauce 1 lime, juice only 2 spring onions, finely chopped1 tbsp roasted salted peanuts, finely chopped (optional) 2 spring onions, finely chopped 1 tbsp roasted salted peanuts, finely chopped (optional) Method Cook the noodles in a pan of boiling water with a generous pinch of salt for 6–7 minutes, or according to packet instructions, until tender.Meanwhile, whisk all of the sauce ingredients together in a bowl, adding 4 tablespoons of water to loosen the sauce.Drain the noodles, leaving a splash of water in the bottom of the pan. Add the peanut sauce, heat for a minute and toss through the noodles.Garnish with chopped spring onions and peanuts, if using. Cook the noodles in a pan of boiling water with a generous pinch of salt for 6–7 minutes, or according to packet instructions, until tender. Cook the noodles in a pan of boiling water with a generous pinch of salt for 6–7 minutes, or according to packet instructions, until tender. Meanwhile, whisk all of the sauce ingredients together in a bowl, adding 4 tablespoons of water to loosen the sauce. Meanwhile, whisk all of the sauce ingredients together in a bowl, adding 4 tablespoons of water to loosen the sauce. Drain the noodles, leaving a splash of water in the bottom of the pan. Add the peanut sauce, heat for a minute and toss through the noodles. Drain the noodles, leaving a splash of water in the bottom of the pan. Add the peanut sauce, heat for a minute and toss through the noodles. Garnish with chopped spring onions and peanuts, if using. Garnish with chopped spring onions and peanuts, if using."
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} | 05c7f82d587f88ae20c350f55c09cbba4299b4ac6a978e90934772ca20b9ea7c | Baked eggs three ways recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bakedeggs_8634_16x9.jpg These easy baked eggs take only minutes to assemble – perfect for Sunday brunches, solo lunches or even lazy suppers. They’re also easily scaled up if you’re feeding a crowd – much less work than poaching or frying dozens of eggs! 9 cherry tomatoes, halved1 small garlic clove, thinly sliced2 tsp good-quality olive oil1 tsp balsamic vinegar5 basil leaves, torn, plus a few extra to serve if you like5 pitted olives, sliced1 large free-range egg1 tsp small capers, rinsedsalt and freshly ground black peppercrusty bread or warm ciabatta, to serve (optional) 9 cherry tomatoes, halved 1 small garlic clove, thinly sliced 2 tsp good-quality olive oil 1 tsp balsamic vinegar 5 basil leaves, torn, plus a few extra to serve if you like 5 pitted olives, sliced 1 large free-range egg 1 tsp small capers, rinsed salt and freshly ground black pepper crusty bread or warm ciabatta, to serve (optional) 1 thick slice of bread from a small loaf (such as ciabatta) – about 40g/1½oz2 tsp good-quality olive oil2 slices cured ham, such as like prosciutto or Parma ham2 tbsp stock, made with a pinch of vegetable or chicken stock cube1 large free-range egg20g/¾oz gruyère cheese, coarsely gratedchopped parsley or chives, to serve (optional) 1 thick slice of bread from a small loaf (such as ciabatta) – about 40g/1½oz 2 tsp good-quality olive oil 2 slices cured ham, such as like prosciutto or Parma ham 2 tbsp stock, made with a pinch of vegetable or chicken stock cube 1 large free-range egg 20g/¾oz gruyère cheese, coarsely grated chopped parsley or chives, to serve (optional) small handful chopped kale, stalks discarded½ lemon 75g/3oz crème fraîche (half or whole fat)1 tsp grainy mustard50g/2oz hot-smoked mackerel, peppered works well1 large free-range eggwholemeal toast or rye bread small handful chopped kale, stalks discarded ½ lemon 75g/3oz crème fraîche (half or whole fat) 1 tsp grainy mustard 50g/2oz hot-smoked mackerel, peppered works well 1 large free-range egg wholemeal toast or rye bread Method For the Sicilian-style eggs, preheat the oven to 200C/180C Fan/Gas 6.Scatter the tomatoes and garlic over the base of a small ovenproof dish. Drizzle over half of the oil and all the vinegar, then season well with salt and pepper. Bake for 3 minutes.Scatter half of the basil and the olives over the tomatoes, then make a space in the centre and crack the egg into the space. Scatter the rest of the olives and the capers over the top with the second teaspoon of oil, and some more freshly ground black pepper. Bake for another 8–12 minutes or more, depending on how you like your egg cooked. Serve with crusty bread or warm ciabatta, if you like.For the all-in-one croque madame, keep the oven at 200C/180C Fan/Gas 6.Tear the bread into bite-sized chunks and toss with the olive oil in a small ovenproof dish. Tear the ham into pieces and toss through, then push towards the edges to leave a space for the egg. Drizzle the stock over the bread and crack the egg into the centre. Scatter over the cheese and season with salt and freshly ground black pepper.Bake for 8–12 minutes or more, depending on how you like your egg cooked. Serve scattered with some chopped parsley or snipped chives if you have some spare.For the smoked mackerel, kale and mustard, keep the oven at 200C/180C Fan/Gas 6 and boil a half-full kettle.Put the kale in a sieve and pour over the kettle water to wilt it a little. Cut a wedge from the lemon to save for serving. Tip the kale into a bowl with the crème fraîche and mustard, then grate over a little lemon zest and season with a squeeze of juice. Toss together and spoon into a small ovenproof dish. Flake the mackerel over the top, then crack the egg on top of that. Bake for 10–15 minutes or more depending on how you like your egg cooked. Eat with wholemeal toast or rye bread, and serve the lemon wedge alongside for squeezing juice over. For the Sicilian-style eggs, preheat the oven to 200C/180C Fan/Gas 6. For the Sicilian-style eggs, preheat the oven to 200C/180C Fan/Gas 6. Scatter the tomatoes and garlic over the base of a small ovenproof dish. Drizzle over half of the oil and all the vinegar, then season well with salt and pepper. Bake for 3 minutes. Scatter the tomatoes and garlic over the base of a small ovenproof dish. Drizzle over half of the oil and all the vinegar, then season well with salt and pepper. Bake for 3 minutes. Scatter half of the basil and the olives over the tomatoes, then make a space in the centre and crack the egg into the space. Scatter the rest of the olives and the capers over the top with the second teaspoon of oil, and some more freshly ground black pepper. Bake for another 8–12 minutes or more, depending on how you like your egg cooked. Serve with crusty bread or warm ciabatta, if you like. Scatter half of the basil and the olives over the tomatoes, then make a space in the centre and crack the egg into the space. Scatter the rest of the olives and the capers over the top with the second teaspoon of oil, and some more freshly ground black pepper. Bake for another 8–12 minutes or more, depending on how you like your egg cooked. Serve with crusty bread or warm ciabatta, if you like. For the all-in-one croque madame, keep the oven at 200C/180C Fan/Gas 6. For the all-in-one croque madame, keep the oven at 200C/180C Fan/Gas 6. Tear the bread into bite-sized chunks and toss with the olive oil in a small ovenproof dish. Tear the ham into pieces and toss through, then push towards the edges to leave a space for the egg. Drizzle the stock over the bread and crack the egg into the centre. Scatter over the cheese and season with salt and freshly ground black pepper. Tear the bread into bite-sized chunks and toss with the olive oil in a small ovenproof dish. Tear the ham into pieces and toss through, then push towards the edges to leave a space for the egg. Drizzle the stock over the bread and crack the egg into the centre. Scatter over the cheese and season with salt and freshly ground black pepper. Bake for 8–12 minutes or more, depending on how you like your egg cooked. Serve scattered with some chopped parsley or snipped chives if you have some spare. Bake for 8–12 minutes or more, depending on how you like your egg cooked. Serve scattered with some chopped parsley or snipped chives if you have some spare. For the smoked mackerel, kale and mustard, keep the oven at 200C/180C Fan/Gas 6 and boil a half-full kettle. For the smoked mackerel, kale and mustard, keep the oven at 200C/180C Fan/Gas 6 and boil a half-full kettle. Put the kale in a sieve and pour over the kettle water to wilt it a little. Cut a wedge from the lemon to save for serving. Tip the kale into a bowl with the crème fraîche and mustard, then grate over a little lemon zest and season with a squeeze of juice. Toss together and spoon into a small ovenproof dish. Flake the mackerel over the top, then crack the egg on top of that. Put the kale in a sieve and pour over the kettle water to wilt it a little. Cut a wedge from the lemon to save for serving. Tip the kale into a bowl with the crème fraîche and mustard, then grate over a little lemon zest and season with a squeeze of juice. Toss together and spoon into a small ovenproof dish. Flake the mackerel over the top, then crack the egg on top of that. Bake for 10–15 minutes or more depending on how you like your egg cooked. Eat with wholemeal toast or rye bread, and serve the lemon wedge alongside for squeezing juice over. Bake for 10–15 minutes or more depending on how you like your egg cooked. Eat with wholemeal toast or rye bread, and serve the lemon wedge alongside for squeezing juice over. | {
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"title": "Baked eggs three ways recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bakedeggs_8634_16x9.jpg These easy baked eggs take only minutes to assemble – perfect for Sunday brunches, solo lunches or even lazy suppers. They’re also easily scaled up if you’re feeding a crowd – much less work than poaching or frying dozens of eggs! 9 cherry tomatoes, halved1 small garlic clove, thinly sliced2 tsp good-quality olive oil1 tsp balsamic vinegar5 basil leaves, torn, plus a few extra to serve if you like5 pitted olives, sliced1 large free-range egg1 tsp small capers, rinsedsalt and freshly ground black peppercrusty bread or warm ciabatta, to serve (optional) 9 cherry tomatoes, halved 1 small garlic clove, thinly sliced 2 tsp good-quality olive oil 1 tsp balsamic vinegar 5 basil leaves, torn, plus a few extra to serve if you like 5 pitted olives, sliced 1 large free-range egg 1 tsp small capers, rinsed salt and freshly ground black pepper crusty bread or warm ciabatta, to serve (optional) 1 thick slice of bread from a small loaf (such as ciabatta) – about 40g/1½oz2 tsp good-quality olive oil2 slices cured ham, such as like prosciutto or Parma ham2 tbsp stock, made with a pinch of vegetable or chicken stock cube1 large free-range egg20g/¾oz gruyère cheese, coarsely gratedchopped parsley or chives, to serve (optional) 1 thick slice of bread from a small loaf (such as ciabatta) – about 40g/1½oz 2 tsp good-quality olive oil 2 slices cured ham, such as like prosciutto or Parma ham 2 tbsp stock, made with a pinch of vegetable or chicken stock cube 1 large free-range egg 20g/¾oz gruyère cheese, coarsely grated chopped parsley or chives, to serve (optional) small handful chopped kale, stalks discarded½ lemon 75g/3oz crème fraîche (half or whole fat)1 tsp grainy mustard50g/2oz hot-smoked mackerel, peppered works well1 large free-range eggwholemeal toast or rye bread small handful chopped kale, stalks discarded ½ lemon 75g/3oz crème fraîche (half or whole fat) 1 tsp grainy mustard 50g/2oz hot-smoked mackerel, peppered works well 1 large free-range egg wholemeal toast or rye bread Method For the Sicilian-style eggs, preheat the oven to 200C/180C Fan/Gas 6.Scatter the tomatoes and garlic over the base of a small ovenproof dish. Drizzle over half of the oil and all the vinegar, then season well with salt and pepper. Bake for 3 minutes.Scatter half of the basil and the olives over the tomatoes, then make a space in the centre and crack the egg into the space. Scatter the rest of the olives and the capers over the top with the second teaspoon of oil, and some more freshly ground black pepper. Bake for another 8–12 minutes or more, depending on how you like your egg cooked. Serve with crusty bread or warm ciabatta, if you like.For the all-in-one croque madame, keep the oven at 200C/180C Fan/Gas 6.Tear the bread into bite-sized chunks and toss with the olive oil in a small ovenproof dish. Tear the ham into pieces and toss through, then push towards the edges to leave a space for the egg. Drizzle the stock over the bread and crack the egg into the centre. Scatter over the cheese and season with salt and freshly ground black pepper.Bake for 8–12 minutes or more, depending on how you like your egg cooked. Serve scattered with some chopped parsley or snipped chives if you have some spare.For the smoked mackerel, kale and mustard, keep the oven at 200C/180C Fan/Gas 6 and boil a half-full kettle.Put the kale in a sieve and pour over the kettle water to wilt it a little. Cut a wedge from the lemon to save for serving. Tip the kale into a bowl with the crème fraîche and mustard, then grate over a little lemon zest and season with a squeeze of juice. Toss together and spoon into a small ovenproof dish. Flake the mackerel over the top, then crack the egg on top of that. Bake for 10–15 minutes or more depending on how you like your egg cooked. Eat with wholemeal toast or rye bread, and serve the lemon wedge alongside for squeezing juice over. For the Sicilian-style eggs, preheat the oven to 200C/180C Fan/Gas 6. For the Sicilian-style eggs, preheat the oven to 200C/180C Fan/Gas 6. Scatter the tomatoes and garlic over the base of a small ovenproof dish. Drizzle over half of the oil and all the vinegar, then season well with salt and pepper. Bake for 3 minutes. Scatter the tomatoes and garlic over the base of a small ovenproof dish. Drizzle over half of the oil and all the vinegar, then season well with salt and pepper. Bake for 3 minutes. Scatter half of the basil and the olives over the tomatoes, then make a space in the centre and crack the egg into the space. Scatter the rest of the olives and the capers over the top with the second teaspoon of oil, and some more freshly ground black pepper. Bake for another 8–12 minutes or more, depending on how you like your egg cooked. Serve with crusty bread or warm ciabatta, if you like. Scatter half of the basil and the olives over the tomatoes, then make a space in the centre and crack the egg into the space. Scatter the rest of the olives and the capers over the top with the second teaspoon of oil, and some more freshly ground black pepper. Bake for another 8–12 minutes or more, depending on how you like your egg cooked. Serve with crusty bread or warm ciabatta, if you like. For the all-in-one croque madame, keep the oven at 200C/180C Fan/Gas 6. For the all-in-one croque madame, keep the oven at 200C/180C Fan/Gas 6. Tear the bread into bite-sized chunks and toss with the olive oil in a small ovenproof dish. Tear the ham into pieces and toss through, then push towards the edges to leave a space for the egg. Drizzle the stock over the bread and crack the egg into the centre. Scatter over the cheese and season with salt and freshly ground black pepper. Tear the bread into bite-sized chunks and toss with the olive oil in a small ovenproof dish. Tear the ham into pieces and toss through, then push towards the edges to leave a space for the egg. Drizzle the stock over the bread and crack the egg into the centre. Scatter over the cheese and season with salt and freshly ground black pepper. Bake for 8–12 minutes or more, depending on how you like your egg cooked. Serve scattered with some chopped parsley or snipped chives if you have some spare. Bake for 8–12 minutes or more, depending on how you like your egg cooked. Serve scattered with some chopped parsley or snipped chives if you have some spare. For the smoked mackerel, kale and mustard, keep the oven at 200C/180C Fan/Gas 6 and boil a half-full kettle. For the smoked mackerel, kale and mustard, keep the oven at 200C/180C Fan/Gas 6 and boil a half-full kettle. Put the kale in a sieve and pour over the kettle water to wilt it a little. Cut a wedge from the lemon to save for serving. Tip the kale into a bowl with the crème fraîche and mustard, then grate over a little lemon zest and season with a squeeze of juice. Toss together and spoon into a small ovenproof dish. Flake the mackerel over the top, then crack the egg on top of that. Put the kale in a sieve and pour over the kettle water to wilt it a little. Cut a wedge from the lemon to save for serving. Tip the kale into a bowl with the crème fraîche and mustard, then grate over a little lemon zest and season with a squeeze of juice. Toss together and spoon into a small ovenproof dish. Flake the mackerel over the top, then crack the egg on top of that. Bake for 10–15 minutes or more depending on how you like your egg cooked. Eat with wholemeal toast or rye bread, and serve the lemon wedge alongside for squeezing juice over. Bake for 10–15 minutes or more depending on how you like your egg cooked. Eat with wholemeal toast or rye bread, and serve the lemon wedge alongside for squeezing juice over."
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} | 88eb0c6119f8c4aeb3dcb981e1b23cf07545beeef25ba10fce73e6c17b4348bd | Courgette pasta recipe
An average of 4.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_pasta_55881_16x9.jpg This simple courgette pasta dish is a great way to use up a glut from the garden or allotment. Lemons, basil and garlic are the perfect partners for silky courgettes. Each serving provides 717 kcal, 24g protein, 77g carbohydrates (of which 7g sugars), 33g fat (of which 7g saturates), 7g fibre and 0.2g salt. 200g/7oz linguine or any preferred pasta 3 tbsp extra virgin olive oil, plus extra for drizzling400g/14oz courgettes, very finely sliced 2 garlic cloves, finely sliced 30g/1oz ground almonds 1 lemon, zest and squeeze of juice100g/3½oz ricotta handful basil leaves, torn sea salt flakes and freshly ground black pepper 200g/7oz linguine or any preferred pasta 3 tbsp extra virgin olive oil, plus extra for drizzling 400g/14oz courgettes, very finely sliced 2 garlic cloves, finely sliced 30g/1oz ground almonds 1 lemon, zest and squeeze of juice 100g/3½oz ricotta handful basil leaves, torn sea salt flakes and freshly ground black pepper Method Bring a saucepan of salted water to the boil, add the linguine and cook for 8–10 minutes or until al dente. Drain and reserve the cooking water. Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat. Add the courgettes to the pan and cook for 5 minutes, stirring occasionally until some start to brown at the edges. Add the garlic to the pan and continue cooking for 1 minute. Pour in 150ml/5fl oz pasta cooking water and add the ground almonds and lemon zest. Season with salt and pepper. Cook for 1 minute until the sauce starts to thicken.Add the linguine to the pan and toss to coat in the sauce for 1 minute. Add more cooking water to loosen if needed.Serve the courgette pasta on two plates. Top with the ricotta, basil, a squeeze of lemon juice and a drizzle of olive oil. Season with pepper to finish. Bring a saucepan of salted water to the boil, add the linguine and cook for 8–10 minutes or until al dente. Drain and reserve the cooking water. Bring a saucepan of salted water to the boil, add the linguine and cook for 8–10 minutes or until al dente. Drain and reserve the cooking water. Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat. Add the courgettes to the pan and cook for 5 minutes, stirring occasionally until some start to brown at the edges. Add the garlic to the pan and continue cooking for 1 minute. Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat. Add the courgettes to the pan and cook for 5 minutes, stirring occasionally until some start to brown at the edges. Add the garlic to the pan and continue cooking for 1 minute. Pour in 150ml/5fl oz pasta cooking water and add the ground almonds and lemon zest. Season with salt and pepper. Cook for 1 minute until the sauce starts to thicken. Pour in 150ml/5fl oz pasta cooking water and add the ground almonds and lemon zest. Season with salt and pepper. Cook for 1 minute until the sauce starts to thicken. Add the linguine to the pan and toss to coat in the sauce for 1 minute. Add more cooking water to loosen if needed. Add the linguine to the pan and toss to coat in the sauce for 1 minute. Add more cooking water to loosen if needed. Serve the courgette pasta on two plates. Top with the ricotta, basil, a squeeze of lemon juice and a drizzle of olive oil. Season with pepper to finish. Serve the courgette pasta on two plates. Top with the ricotta, basil, a squeeze of lemon juice and a drizzle of olive oil. Season with pepper to finish. Recipe tips To get the courgettes to collapse into a sort of sauce, you need to slice them really thinly. The easiest way to do this is with a mandoline, but a very sharp knife will also work. Chunky courgettes aren't a problem, either! | {
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"title": "Courgette pasta 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/courgette_pasta_55881_16x9.jpg This simple courgette pasta dish is a great way to use up a glut from the garden or allotment. Lemons, basil and garlic are the perfect partners for silky courgettes. Each serving provides 717 kcal, 24g protein, 77g carbohydrates (of which 7g sugars), 33g fat (of which 7g saturates), 7g fibre and 0.2g salt. 200g/7oz linguine or any preferred pasta 3 tbsp extra virgin olive oil, plus extra for drizzling400g/14oz courgettes, very finely sliced 2 garlic cloves, finely sliced 30g/1oz ground almonds 1 lemon, zest and squeeze of juice100g/3½oz ricotta handful basil leaves, torn sea salt flakes and freshly ground black pepper 200g/7oz linguine or any preferred pasta 3 tbsp extra virgin olive oil, plus extra for drizzling 400g/14oz courgettes, very finely sliced 2 garlic cloves, finely sliced 30g/1oz ground almonds 1 lemon, zest and squeeze of juice 100g/3½oz ricotta handful basil leaves, torn sea salt flakes and freshly ground black pepper Method Bring a saucepan of salted water to the boil, add the linguine and cook for 8–10 minutes or until al dente. Drain and reserve the cooking water. Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat. Add the courgettes to the pan and cook for 5 minutes, stirring occasionally until some start to brown at the edges. Add the garlic to the pan and continue cooking for 1 minute. Pour in 150ml/5fl oz pasta cooking water and add the ground almonds and lemon zest. Season with salt and pepper. Cook for 1 minute until the sauce starts to thicken.Add the linguine to the pan and toss to coat in the sauce for 1 minute. Add more cooking water to loosen if needed.Serve the courgette pasta on two plates. Top with the ricotta, basil, a squeeze of lemon juice and a drizzle of olive oil. Season with pepper to finish. Bring a saucepan of salted water to the boil, add the linguine and cook for 8–10 minutes or until al dente. Drain and reserve the cooking water. Bring a saucepan of salted water to the boil, add the linguine and cook for 8–10 minutes or until al dente. Drain and reserve the cooking water. Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat. Add the courgettes to the pan and cook for 5 minutes, stirring occasionally until some start to brown at the edges. Add the garlic to the pan and continue cooking for 1 minute. Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat. Add the courgettes to the pan and cook for 5 minutes, stirring occasionally until some start to brown at the edges. Add the garlic to the pan and continue cooking for 1 minute. Pour in 150ml/5fl oz pasta cooking water and add the ground almonds and lemon zest. Season with salt and pepper. Cook for 1 minute until the sauce starts to thicken. Pour in 150ml/5fl oz pasta cooking water and add the ground almonds and lemon zest. Season with salt and pepper. Cook for 1 minute until the sauce starts to thicken. Add the linguine to the pan and toss to coat in the sauce for 1 minute. Add more cooking water to loosen if needed. Add the linguine to the pan and toss to coat in the sauce for 1 minute. Add more cooking water to loosen if needed. Serve the courgette pasta on two plates. Top with the ricotta, basil, a squeeze of lemon juice and a drizzle of olive oil. Season with pepper to finish. Serve the courgette pasta on two plates. Top with the ricotta, basil, a squeeze of lemon juice and a drizzle of olive oil. Season with pepper to finish. Recipe tips To get the courgettes to collapse into a sort of sauce, you need to slice them really thinly. The easiest way to do this is with a mandoline, but a very sharp knife will also work. Chunky courgettes aren't a problem, either!"
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} | 6361d7a1cb0945186e69c08c7bfe9756051c811ed16bce3eb895eacf7cac55d8 | Kimchi fried rice recipe
An average of 4.3 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kimchi_fried_rice_03887_16x9.jpg Looking for a simple, tasty dinner? Kimchi fried rice makes great use of store cupboard ingredients and is packed with flavour thanks to a spicy kick from kimchi and gochujang. 1 free-range egg, beaten, plus 2–3 fried eggs, to serve (optional)1–2 garlic cloves, finely chopped3cm/1¼in fresh root ginger, peeled and finely chopped2 frankfurters (optional), sliced100g/3½oz kimchi, roughly chopped handful frozen peas250–300g/9–10½oz cooked and cooled Korean, jasmine or basmati rice1 tbsp vegetable oil2½ tsp toasted sesame oil 1 tsp sesame seeds, to garnish1 spring onion, finely sliced, to garnish 1 free-range egg, beaten, plus 2–3 fried eggs, to serve (optional) 1–2 garlic cloves, finely chopped 3cm/1¼in fresh root ginger, peeled and finely chopped 2 frankfurters (optional), sliced 100g/3½oz kimchi, roughly chopped handful frozen peas 250–300g/9–10½oz cooked and cooled Korean, jasmine or basmati rice 1 tbsp vegetable oil 2½ tsp toasted sesame oil 1 tsp sesame seeds, to garnish 1 spring onion, finely sliced, to garnish 1 tbsp gochujang (Korean fermented chilli paste)1 tbsp kimchi pickling liquid½ tbsp tomato ketchup1 tbsp light soy sauce¼ tsp sugar1 tsp sesame oil 1 tbsp gochujang (Korean fermented chilli paste) 1 tbsp kimchi pickling liquid ½ tbsp tomato ketchup 1 tbsp light soy sauce ¼ tsp sugar 1 tsp sesame oil Method Get all your ingredients prepared and lay them out close to the hob. This recipe is cooked quickly and it really helps to have everything close at hand. To make the sauce, mix all of the ingredients together in a small bowl. Heat the vegetable oil in a wok over a high heat and, once smoking hot, pour in the beaten egg and swirl around the wok. Stir-fry for 1–2 minutes until crisp but not burnt, then push aside. Add the garlic and ginger, stir-fry for 30 seconds then add the frankfurter.Stir in the kimchi, peas and rice, stir-frying each for 30 seconds before adding the next. Separate out the rice well by pressing into any clumps with a spatula and continue to cook through for 3–4 minutes before pouring the sauce evenly over the rice. Stir-fry for a further 1–2 minutes – once the rice has absorbed all of the liquid, it is ready to be served. Stir in the sesame oil, sprinkle with the sesame seeds and spring onions and serve. If desired, top the rice with a fried egg. If frying the egg in the wok, fry the egg sunny-side up with a crispy base for a bit of added texture. Get all your ingredients prepared and lay them out close to the hob. This recipe is cooked quickly and it really helps to have everything close at hand. Get all your ingredients prepared and lay them out close to the hob. This recipe is cooked quickly and it really helps to have everything close at hand. To make the sauce, mix all of the ingredients together in a small bowl. To make the sauce, mix all of the ingredients together in a small bowl. Heat the vegetable oil in a wok over a high heat and, once smoking hot, pour in the beaten egg and swirl around the wok. Stir-fry for 1–2 minutes until crisp but not burnt, then push aside. Heat the vegetable oil in a wok over a high heat and, once smoking hot, pour in the beaten egg and swirl around the wok. Stir-fry for 1–2 minutes until crisp but not burnt, then push aside. Add the garlic and ginger, stir-fry for 30 seconds then add the frankfurter. Add the garlic and ginger, stir-fry for 30 seconds then add the frankfurter. Stir in the kimchi, peas and rice, stir-frying each for 30 seconds before adding the next. Separate out the rice well by pressing into any clumps with a spatula and continue to cook through for 3–4 minutes before pouring the sauce evenly over the rice. Stir in the kimchi, peas and rice, stir-frying each for 30 seconds before adding the next. Separate out the rice well by pressing into any clumps with a spatula and continue to cook through for 3–4 minutes before pouring the sauce evenly over the rice. Stir-fry for a further 1–2 minutes – once the rice has absorbed all of the liquid, it is ready to be served. Stir in the sesame oil, sprinkle with the sesame seeds and spring onions and serve. If desired, top the rice with a fried egg. If frying the egg in the wok, fry the egg sunny-side up with a crispy base for a bit of added texture. Stir-fry for a further 1–2 minutes – once the rice has absorbed all of the liquid, it is ready to be served. Stir in the sesame oil, sprinkle with the sesame seeds and spring onions and serve. If desired, top the rice with a fried egg. If frying the egg in the wok, fry the egg sunny-side up with a crispy base for a bit of added texture. | {
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"title": "Kimchi fried rice recipe",
"content": "An average of 4.3 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kimchi_fried_rice_03887_16x9.jpg Looking for a simple, tasty dinner? Kimchi fried rice makes great use of store cupboard ingredients and is packed with flavour thanks to a spicy kick from kimchi and gochujang. 1 free-range egg, beaten, plus 2–3 fried eggs, to serve (optional)1–2 garlic cloves, finely chopped3cm/1¼in fresh root ginger, peeled and finely chopped2 frankfurters (optional), sliced100g/3½oz kimchi, roughly chopped handful frozen peas250–300g/9–10½oz cooked and cooled Korean, jasmine or basmati rice1 tbsp vegetable oil2½ tsp toasted sesame oil 1 tsp sesame seeds, to garnish1 spring onion, finely sliced, to garnish 1 free-range egg, beaten, plus 2–3 fried eggs, to serve (optional) 1–2 garlic cloves, finely chopped 3cm/1¼in fresh root ginger, peeled and finely chopped 2 frankfurters (optional), sliced 100g/3½oz kimchi, roughly chopped handful frozen peas 250–300g/9–10½oz cooked and cooled Korean, jasmine or basmati rice 1 tbsp vegetable oil 2½ tsp toasted sesame oil 1 tsp sesame seeds, to garnish 1 spring onion, finely sliced, to garnish 1 tbsp gochujang (Korean fermented chilli paste)1 tbsp kimchi pickling liquid½ tbsp tomato ketchup1 tbsp light soy sauce¼ tsp sugar1 tsp sesame oil 1 tbsp gochujang (Korean fermented chilli paste) 1 tbsp kimchi pickling liquid ½ tbsp tomato ketchup 1 tbsp light soy sauce ¼ tsp sugar 1 tsp sesame oil Method Get all your ingredients prepared and lay them out close to the hob. This recipe is cooked quickly and it really helps to have everything close at hand. To make the sauce, mix all of the ingredients together in a small bowl. Heat the vegetable oil in a wok over a high heat and, once smoking hot, pour in the beaten egg and swirl around the wok. Stir-fry for 1–2 minutes until crisp but not burnt, then push aside. Add the garlic and ginger, stir-fry for 30 seconds then add the frankfurter.Stir in the kimchi, peas and rice, stir-frying each for 30 seconds before adding the next. Separate out the rice well by pressing into any clumps with a spatula and continue to cook through for 3–4 minutes before pouring the sauce evenly over the rice. Stir-fry for a further 1–2 minutes – once the rice has absorbed all of the liquid, it is ready to be served. Stir in the sesame oil, sprinkle with the sesame seeds and spring onions and serve. If desired, top the rice with a fried egg. If frying the egg in the wok, fry the egg sunny-side up with a crispy base for a bit of added texture. Get all your ingredients prepared and lay them out close to the hob. This recipe is cooked quickly and it really helps to have everything close at hand. Get all your ingredients prepared and lay them out close to the hob. This recipe is cooked quickly and it really helps to have everything close at hand. To make the sauce, mix all of the ingredients together in a small bowl. To make the sauce, mix all of the ingredients together in a small bowl. Heat the vegetable oil in a wok over a high heat and, once smoking hot, pour in the beaten egg and swirl around the wok. Stir-fry for 1–2 minutes until crisp but not burnt, then push aside. Heat the vegetable oil in a wok over a high heat and, once smoking hot, pour in the beaten egg and swirl around the wok. Stir-fry for 1–2 minutes until crisp but not burnt, then push aside. Add the garlic and ginger, stir-fry for 30 seconds then add the frankfurter. Add the garlic and ginger, stir-fry for 30 seconds then add the frankfurter. Stir in the kimchi, peas and rice, stir-frying each for 30 seconds before adding the next. Separate out the rice well by pressing into any clumps with a spatula and continue to cook through for 3–4 minutes before pouring the sauce evenly over the rice. Stir in the kimchi, peas and rice, stir-frying each for 30 seconds before adding the next. Separate out the rice well by pressing into any clumps with a spatula and continue to cook through for 3–4 minutes before pouring the sauce evenly over the rice. Stir-fry for a further 1–2 minutes – once the rice has absorbed all of the liquid, it is ready to be served. Stir in the sesame oil, sprinkle with the sesame seeds and spring onions and serve. If desired, top the rice with a fried egg. If frying the egg in the wok, fry the egg sunny-side up with a crispy base for a bit of added texture. Stir-fry for a further 1–2 minutes – once the rice has absorbed all of the liquid, it is ready to be served. Stir in the sesame oil, sprinkle with the sesame seeds and spring onions and serve. If desired, top the rice with a fried egg. If frying the egg in the wok, fry the egg sunny-side up with a crispy base for a bit of added texture."
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} | 4c7074457e4efde22cd1f25987b7c61390e526e6e4e5db262a3622784a124316 | All-day breakfast frittata recipe
An average of 4.5 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/all-day_breakfast_12416_16x9.jpg We’ve packed loads of extra veggies into this easy frittata so you can get the jump on your 5-a-day from the get go. But it’s also great cold in a sandwich. Each serving provides 290 kcal, 24g protein, 11g carbohydrate (of which 3g sugars), 16g fat (of which 5g saturates), 3g fibre and 1.4g salt. 2 rashers back bacon, all visible fat removedspray oil, for frying125g/4½oz mushrooms, thinly sliced75g/2½oz spinach100g/3½oz boiled potatoes (or leftover baked potatoes) cut into rough chunks100g/3½oz cherry tomatoes, halved4 medium free-range eggs, beatensalt and freshly ground black pepper 2 rashers back bacon, all visible fat removed spray oil, for frying 125g/4½oz mushrooms, thinly sliced 75g/2½oz spinach 100g/3½oz boiled potatoes (or leftover baked potatoes) cut into rough chunks 100g/3½oz cherry tomatoes, halved 4 medium free-range eggs, beaten salt and freshly ground black pepper Method Preheat the grill to medium-high. Grill the bacon until it is browned on both sides. Remove from the grill and set aside. Spray a small non-stick frying pan with spray oil and place on a medium-high heat. When the pan is hot, fry the mushrooms for 5 minutes, stirring frequently, until they are browned and softened. Set aside.Rinse the spinach under cold water and drain it in a sieve. Add it to the frying pan and cook for 1-2 minutes, stirring all the time, so that the leaves steam in the residual water. When the spinach is cooked, but still bright green, transfer back to the sieve and press with the back of a spoon to squeeze any remaining water from the leaves. Set aside.Wipe the frying pan clean, spray with oil and return to a medium heat. Fry the potatoes and tomatoes without stirring too much, so that the vegetables take on some colour but don’t fall apart – about 5 minutes.Meanwhile, beat the eggs in a fairly large bowl. Chop the cooked bacon and the spinach. Add to the eggs along with the cooked mushrooms. Season the eggs with salt and freshly ground black pepper. When the tomatoes and potatoes are golden-brown in places, spoon them into the eggs with the other vegetables. Give the egg mixture a brief stir, then pour it back into the frying pan and place it back over the heat. Cook gently over a medium heat for 10 minutes, until the egg looks set around the edges (it may be a little runny on the top). Place the pan under the grill for 2 minutes to finish cooking the frittata on top. Turn out the frittata onto a plate and let it cool slightly before cutting into wedges. Serve with a crunchy salad for maximum veggies. Preheat the grill to medium-high. Grill the bacon until it is browned on both sides. Remove from the grill and set aside. Preheat the grill to medium-high. Grill the bacon until it is browned on both sides. Remove from the grill and set aside. Spray a small non-stick frying pan with spray oil and place on a medium-high heat. When the pan is hot, fry the mushrooms for 5 minutes, stirring frequently, until they are browned and softened. Set aside. Spray a small non-stick frying pan with spray oil and place on a medium-high heat. When the pan is hot, fry the mushrooms for 5 minutes, stirring frequently, until they are browned and softened. Set aside. Rinse the spinach under cold water and drain it in a sieve. Add it to the frying pan and cook for 1-2 minutes, stirring all the time, so that the leaves steam in the residual water. When the spinach is cooked, but still bright green, transfer back to the sieve and press with the back of a spoon to squeeze any remaining water from the leaves. Set aside. Rinse the spinach under cold water and drain it in a sieve. Add it to the frying pan and cook for 1-2 minutes, stirring all the time, so that the leaves steam in the residual water. When the spinach is cooked, but still bright green, transfer back to the sieve and press with the back of a spoon to squeeze any remaining water from the leaves. Set aside. Wipe the frying pan clean, spray with oil and return to a medium heat. Fry the potatoes and tomatoes without stirring too much, so that the vegetables take on some colour but don’t fall apart – about 5 minutes. Wipe the frying pan clean, spray with oil and return to a medium heat. Fry the potatoes and tomatoes without stirring too much, so that the vegetables take on some colour but don’t fall apart – about 5 minutes. Meanwhile, beat the eggs in a fairly large bowl. Chop the cooked bacon and the spinach. Add to the eggs along with the cooked mushrooms. Season the eggs with salt and freshly ground black pepper. Meanwhile, beat the eggs in a fairly large bowl. Chop the cooked bacon and the spinach. Add to the eggs along with the cooked mushrooms. Season the eggs with salt and freshly ground black pepper. When the tomatoes and potatoes are golden-brown in places, spoon them into the eggs with the other vegetables. Give the egg mixture a brief stir, then pour it back into the frying pan and place it back over the heat. Cook gently over a medium heat for 10 minutes, until the egg looks set around the edges (it may be a little runny on the top). When the tomatoes and potatoes are golden-brown in places, spoon them into the eggs with the other vegetables. Give the egg mixture a brief stir, then pour it back into the frying pan and place it back over the heat. Cook gently over a medium heat for 10 minutes, until the egg looks set around the edges (it may be a little runny on the top). Place the pan under the grill for 2 minutes to finish cooking the frittata on top. Turn out the frittata onto a plate and let it cool slightly before cutting into wedges. Serve with a crunchy salad for maximum veggies. Place the pan under the grill for 2 minutes to finish cooking the frittata on top. Turn out the frittata onto a plate and let it cool slightly before cutting into wedges. Serve with a crunchy salad for maximum veggies. | {
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"title": "All-day breakfast frittata recipe",
"content": "An average of 4.5 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/all-day_breakfast_12416_16x9.jpg We’ve packed loads of extra veggies into this easy frittata so you can get the jump on your 5-a-day from the get go. But it’s also great cold in a sandwich. Each serving provides 290 kcal, 24g protein, 11g carbohydrate (of which 3g sugars), 16g fat (of which 5g saturates), 3g fibre and 1.4g salt. 2 rashers back bacon, all visible fat removedspray oil, for frying125g/4½oz mushrooms, thinly sliced75g/2½oz spinach100g/3½oz boiled potatoes (or leftover baked potatoes) cut into rough chunks100g/3½oz cherry tomatoes, halved4 medium free-range eggs, beatensalt and freshly ground black pepper 2 rashers back bacon, all visible fat removed spray oil, for frying 125g/4½oz mushrooms, thinly sliced 75g/2½oz spinach 100g/3½oz boiled potatoes (or leftover baked potatoes) cut into rough chunks 100g/3½oz cherry tomatoes, halved 4 medium free-range eggs, beaten salt and freshly ground black pepper Method Preheat the grill to medium-high. Grill the bacon until it is browned on both sides. Remove from the grill and set aside. Spray a small non-stick frying pan with spray oil and place on a medium-high heat. When the pan is hot, fry the mushrooms for 5 minutes, stirring frequently, until they are browned and softened. Set aside.Rinse the spinach under cold water and drain it in a sieve. Add it to the frying pan and cook for 1-2 minutes, stirring all the time, so that the leaves steam in the residual water. When the spinach is cooked, but still bright green, transfer back to the sieve and press with the back of a spoon to squeeze any remaining water from the leaves. Set aside.Wipe the frying pan clean, spray with oil and return to a medium heat. Fry the potatoes and tomatoes without stirring too much, so that the vegetables take on some colour but don’t fall apart – about 5 minutes.Meanwhile, beat the eggs in a fairly large bowl. Chop the cooked bacon and the spinach. Add to the eggs along with the cooked mushrooms. Season the eggs with salt and freshly ground black pepper. When the tomatoes and potatoes are golden-brown in places, spoon them into the eggs with the other vegetables. Give the egg mixture a brief stir, then pour it back into the frying pan and place it back over the heat. Cook gently over a medium heat for 10 minutes, until the egg looks set around the edges (it may be a little runny on the top). Place the pan under the grill for 2 minutes to finish cooking the frittata on top. Turn out the frittata onto a plate and let it cool slightly before cutting into wedges. Serve with a crunchy salad for maximum veggies. Preheat the grill to medium-high. Grill the bacon until it is browned on both sides. Remove from the grill and set aside. Preheat the grill to medium-high. Grill the bacon until it is browned on both sides. Remove from the grill and set aside. Spray a small non-stick frying pan with spray oil and place on a medium-high heat. When the pan is hot, fry the mushrooms for 5 minutes, stirring frequently, until they are browned and softened. Set aside. Spray a small non-stick frying pan with spray oil and place on a medium-high heat. When the pan is hot, fry the mushrooms for 5 minutes, stirring frequently, until they are browned and softened. Set aside. Rinse the spinach under cold water and drain it in a sieve. Add it to the frying pan and cook for 1-2 minutes, stirring all the time, so that the leaves steam in the residual water. When the spinach is cooked, but still bright green, transfer back to the sieve and press with the back of a spoon to squeeze any remaining water from the leaves. Set aside. Rinse the spinach under cold water and drain it in a sieve. Add it to the frying pan and cook for 1-2 minutes, stirring all the time, so that the leaves steam in the residual water. When the spinach is cooked, but still bright green, transfer back to the sieve and press with the back of a spoon to squeeze any remaining water from the leaves. Set aside. Wipe the frying pan clean, spray with oil and return to a medium heat. Fry the potatoes and tomatoes without stirring too much, so that the vegetables take on some colour but don’t fall apart – about 5 minutes. Wipe the frying pan clean, spray with oil and return to a medium heat. Fry the potatoes and tomatoes without stirring too much, so that the vegetables take on some colour but don’t fall apart – about 5 minutes. Meanwhile, beat the eggs in a fairly large bowl. Chop the cooked bacon and the spinach. Add to the eggs along with the cooked mushrooms. Season the eggs with salt and freshly ground black pepper. Meanwhile, beat the eggs in a fairly large bowl. Chop the cooked bacon and the spinach. Add to the eggs along with the cooked mushrooms. Season the eggs with salt and freshly ground black pepper. When the tomatoes and potatoes are golden-brown in places, spoon them into the eggs with the other vegetables. Give the egg mixture a brief stir, then pour it back into the frying pan and place it back over the heat. Cook gently over a medium heat for 10 minutes, until the egg looks set around the edges (it may be a little runny on the top). When the tomatoes and potatoes are golden-brown in places, spoon them into the eggs with the other vegetables. Give the egg mixture a brief stir, then pour it back into the frying pan and place it back over the heat. Cook gently over a medium heat for 10 minutes, until the egg looks set around the edges (it may be a little runny on the top). Place the pan under the grill for 2 minutes to finish cooking the frittata on top. Turn out the frittata onto a plate and let it cool slightly before cutting into wedges. Serve with a crunchy salad for maximum veggies. Place the pan under the grill for 2 minutes to finish cooking the frittata on top. Turn out the frittata onto a plate and let it cool slightly before cutting into wedges. Serve with a crunchy salad for maximum veggies."
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} | 1019ec61fcf50172e06e917847a188fcc48daae8e1f3fd8f69ddb4e839d9a077 | Sweet and spicy sticky tofu recipe
An average of 3.9 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_and_spicy_sticky_60548_16x9.jpg A retro favourite revisited! Sweet and sour sauce with tofu makes a mouthwatering quick and easy vegan supper. 1 block (approximately 300g/10½oz) firm tofu, drained and pressed for 10 minutes6 tbsp cornflour2 tbsp soy sauce 2 tbsp vegetable oil, plus extra for shallow frying 1 block (approximately 300g/10½oz) firm tofu, drained and pressed for 10 minutes 6 tbsp cornflour 2 tbsp soy sauce 2 tbsp vegetable oil, plus extra for shallow frying 2 tsp cornflour2 tsp vegetable oil2 garlic cloves, finely chopped1 tsp grated fresh root ginger, or more, to taste½ tsp dried chilli flakes or 1 tsp sriracha chilli sauce, to taste2 tbsp tomato purée 4 tbsp sugar1 tbsp soy sauce1 tbsp rice vinegar 2 tsp cornflour 2 tsp vegetable oil 2 garlic cloves, finely chopped 1 tsp grated fresh root ginger, or more, to taste ½ tsp dried chilli flakes or 1 tsp sriracha chilli sauce, to taste 2 tbsp tomato purée 4 tbsp sugar 1 tbsp soy sauce 1 tbsp rice vinegar spring onions, choppedsesame seedslime wedgescooked rice spring onions, chopped sesame seeds lime wedges cooked rice Method To make the sweet and sour sauce, mix the cornflour and 120ml/4fl oz water in a small bowl and set aside.Heat the oil in a small saucepan over a medium heat. Add the garlic, ginger and chilli flakes and fry for a few seconds until fragrant. Then whisk in the remaining sauce ingredients and the cornflour mixture and bring to the boil. Cook for a minute until thickened, then remove from the heat and set aside.Cut the tofu into 2cm/¾in cubes. Place the cornflour, soy sauce and oil in a bowl and mix well to create a batter. Add the tofu cubes and stir until coated in the batter. Heat some oil in a frying pan over a medium–high heat. Add the tofu and cook for about 3 minutes on each side, until golden brown and crispy all over.Add the sweet and sour sauce, stir to coat the tofu, and cook over a low–medium heat for about 1–2 minutes until hot.Serve immediately, garnished with spring onions and sesame seeds, with lime wedges on the side, and rice. To make the sweet and sour sauce, mix the cornflour and 120ml/4fl oz water in a small bowl and set aside. To make the sweet and sour sauce, mix the cornflour and 120ml/4fl oz water in a small bowl and set aside. Heat the oil in a small saucepan over a medium heat. Add the garlic, ginger and chilli flakes and fry for a few seconds until fragrant. Then whisk in the remaining sauce ingredients and the cornflour mixture and bring to the boil. Cook for a minute until thickened, then remove from the heat and set aside. Heat the oil in a small saucepan over a medium heat. Add the garlic, ginger and chilli flakes and fry for a few seconds until fragrant. Then whisk in the remaining sauce ingredients and the cornflour mixture and bring to the boil. Cook for a minute until thickened, then remove from the heat and set aside. Cut the tofu into 2cm/¾in cubes. Place the cornflour, soy sauce and oil in a bowl and mix well to create a batter. Add the tofu cubes and stir until coated in the batter. Cut the tofu into 2cm/¾in cubes. Place the cornflour, soy sauce and oil in a bowl and mix well to create a batter. Add the tofu cubes and stir until coated in the batter. Heat some oil in a frying pan over a medium–high heat. Add the tofu and cook for about 3 minutes on each side, until golden brown and crispy all over. Heat some oil in a frying pan over a medium–high heat. Add the tofu and cook for about 3 minutes on each side, until golden brown and crispy all over. Add the sweet and sour sauce, stir to coat the tofu, and cook over a low–medium heat for about 1–2 minutes until hot. Add the sweet and sour sauce, stir to coat the tofu, and cook over a low–medium heat for about 1–2 minutes until hot. Serve immediately, garnished with spring onions and sesame seeds, with lime wedges on the side, and rice. Serve immediately, garnished with spring onions and sesame seeds, with lime wedges on the side, and rice. | {
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"title": "Sweet and spicy sticky tofu recipe",
"content": "An average of 3.9 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_and_spicy_sticky_60548_16x9.jpg A retro favourite revisited! Sweet and sour sauce with tofu makes a mouthwatering quick and easy vegan supper. 1 block (approximately 300g/10½oz) firm tofu, drained and pressed for 10 minutes6 tbsp cornflour2 tbsp soy sauce 2 tbsp vegetable oil, plus extra for shallow frying 1 block (approximately 300g/10½oz) firm tofu, drained and pressed for 10 minutes 6 tbsp cornflour 2 tbsp soy sauce 2 tbsp vegetable oil, plus extra for shallow frying 2 tsp cornflour2 tsp vegetable oil2 garlic cloves, finely chopped1 tsp grated fresh root ginger, or more, to taste½ tsp dried chilli flakes or 1 tsp sriracha chilli sauce, to taste2 tbsp tomato purée 4 tbsp sugar1 tbsp soy sauce1 tbsp rice vinegar 2 tsp cornflour 2 tsp vegetable oil 2 garlic cloves, finely chopped 1 tsp grated fresh root ginger, or more, to taste ½ tsp dried chilli flakes or 1 tsp sriracha chilli sauce, to taste 2 tbsp tomato purée 4 tbsp sugar 1 tbsp soy sauce 1 tbsp rice vinegar spring onions, choppedsesame seedslime wedgescooked rice spring onions, chopped sesame seeds lime wedges cooked rice Method To make the sweet and sour sauce, mix the cornflour and 120ml/4fl oz water in a small bowl and set aside.Heat the oil in a small saucepan over a medium heat. Add the garlic, ginger and chilli flakes and fry for a few seconds until fragrant. Then whisk in the remaining sauce ingredients and the cornflour mixture and bring to the boil. Cook for a minute until thickened, then remove from the heat and set aside.Cut the tofu into 2cm/¾in cubes. Place the cornflour, soy sauce and oil in a bowl and mix well to create a batter. Add the tofu cubes and stir until coated in the batter. Heat some oil in a frying pan over a medium–high heat. Add the tofu and cook for about 3 minutes on each side, until golden brown and crispy all over.Add the sweet and sour sauce, stir to coat the tofu, and cook over a low–medium heat for about 1–2 minutes until hot.Serve immediately, garnished with spring onions and sesame seeds, with lime wedges on the side, and rice. To make the sweet and sour sauce, mix the cornflour and 120ml/4fl oz water in a small bowl and set aside. To make the sweet and sour sauce, mix the cornflour and 120ml/4fl oz water in a small bowl and set aside. Heat the oil in a small saucepan over a medium heat. Add the garlic, ginger and chilli flakes and fry for a few seconds until fragrant. Then whisk in the remaining sauce ingredients and the cornflour mixture and bring to the boil. Cook for a minute until thickened, then remove from the heat and set aside. Heat the oil in a small saucepan over a medium heat. Add the garlic, ginger and chilli flakes and fry for a few seconds until fragrant. Then whisk in the remaining sauce ingredients and the cornflour mixture and bring to the boil. Cook for a minute until thickened, then remove from the heat and set aside. Cut the tofu into 2cm/¾in cubes. Place the cornflour, soy sauce and oil in a bowl and mix well to create a batter. Add the tofu cubes and stir until coated in the batter. Cut the tofu into 2cm/¾in cubes. Place the cornflour, soy sauce and oil in a bowl and mix well to create a batter. Add the tofu cubes and stir until coated in the batter. Heat some oil in a frying pan over a medium–high heat. Add the tofu and cook for about 3 minutes on each side, until golden brown and crispy all over. Heat some oil in a frying pan over a medium–high heat. Add the tofu and cook for about 3 minutes on each side, until golden brown and crispy all over. Add the sweet and sour sauce, stir to coat the tofu, and cook over a low–medium heat for about 1–2 minutes until hot. Add the sweet and sour sauce, stir to coat the tofu, and cook over a low–medium heat for about 1–2 minutes until hot. Serve immediately, garnished with spring onions and sesame seeds, with lime wedges on the side, and rice. Serve immediately, garnished with spring onions and sesame seeds, with lime wedges on the side, and rice."
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} | bd030af2b4eeb004ff8d7f7fb9f290f4231a68b266c3f09678f9eec8391d5ab7 | Bloody Mary prawns recipe
An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bloody_mary_prawns_24446_16x9.jpg Treat yourself to this cheeky supper, inspired by the tomato-based cocktail that gives you one of your 5-a-day. Serve with crusty bread. 3 large garlic cloves, thinly sliced1 tbsp extra virgin olive oil¼ tsp celery salt1 tbsp vodka400g tin cherry tomatoes in juice1 tbsp Worcestershire sauce ½ tsp caster sugar7–8 dashes Tabasco sauce10–12 large raw king prawns, shelled and deveinedsmall handful flatleaf parsley, roughly chopped 3 large garlic cloves, thinly sliced 1 tbsp extra virgin olive oil ¼ tsp celery salt 1 tbsp vodka 400g tin cherry tomatoes in juice 1 tbsp Worcestershire sauce ½ tsp caster sugar 7–8 dashes Tabasco sauce 10–12 large raw king prawns, shelled and deveined small handful flatleaf parsley, roughly chopped Method Put the garlic and olive oil in a large, cold frying pan. Place the pan over a medium–low heat until the garlic has heated up and softened in the oil.Stir in the celery salt, then add the vodka and let the liquid bubble away. Add the cherry tomatoes, Worcestershire sauce, sugar and Tabasco sauce. Turn up the heat and bring the sauce to the boil, then reduce the heat and simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with the back of the spoon. Turn the heat up to medium and stir in the prawns. Cook for 4–5 minutes, or until the prawns are just cooked through.Divide between two warm bowls, scatter over the parsley and serve immediately, with crusty bread. Put the garlic and olive oil in a large, cold frying pan. Place the pan over a medium–low heat until the garlic has heated up and softened in the oil. Put the garlic and olive oil in a large, cold frying pan. Place the pan over a medium–low heat until the garlic has heated up and softened in the oil. Stir in the celery salt, then add the vodka and let the liquid bubble away. Add the cherry tomatoes, Worcestershire sauce, sugar and Tabasco sauce. Turn up the heat and bring the sauce to the boil, then reduce the heat and simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with the back of the spoon. Stir in the celery salt, then add the vodka and let the liquid bubble away. Add the cherry tomatoes, Worcestershire sauce, sugar and Tabasco sauce. Turn up the heat and bring the sauce to the boil, then reduce the heat and simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with the back of the spoon. Turn the heat up to medium and stir in the prawns. Cook for 4–5 minutes, or until the prawns are just cooked through. Turn the heat up to medium and stir in the prawns. Cook for 4–5 minutes, or until the prawns are just cooked through. Divide between two warm bowls, scatter over the parsley and serve immediately, with crusty bread. Divide between two warm bowls, scatter over the parsley and serve immediately, with crusty bread. Recipe tips If you can’t find tinned cherry tomatoes you can substitute good-quality tinned chopped tomatoes. | {
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"title": "Bloody Mary prawns recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bloody_mary_prawns_24446_16x9.jpg Treat yourself to this cheeky supper, inspired by the tomato-based cocktail that gives you one of your 5-a-day. Serve with crusty bread. 3 large garlic cloves, thinly sliced1 tbsp extra virgin olive oil¼ tsp celery salt1 tbsp vodka400g tin cherry tomatoes in juice1 tbsp Worcestershire sauce ½ tsp caster sugar7–8 dashes Tabasco sauce10–12 large raw king prawns, shelled and deveinedsmall handful flatleaf parsley, roughly chopped 3 large garlic cloves, thinly sliced 1 tbsp extra virgin olive oil ¼ tsp celery salt 1 tbsp vodka 400g tin cherry tomatoes in juice 1 tbsp Worcestershire sauce ½ tsp caster sugar 7–8 dashes Tabasco sauce 10–12 large raw king prawns, shelled and deveined small handful flatleaf parsley, roughly chopped Method Put the garlic and olive oil in a large, cold frying pan. Place the pan over a medium–low heat until the garlic has heated up and softened in the oil.Stir in the celery salt, then add the vodka and let the liquid bubble away. Add the cherry tomatoes, Worcestershire sauce, sugar and Tabasco sauce. Turn up the heat and bring the sauce to the boil, then reduce the heat and simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with the back of the spoon. Turn the heat up to medium and stir in the prawns. Cook for 4–5 minutes, or until the prawns are just cooked through.Divide between two warm bowls, scatter over the parsley and serve immediately, with crusty bread. Put the garlic and olive oil in a large, cold frying pan. Place the pan over a medium–low heat until the garlic has heated up and softened in the oil. Put the garlic and olive oil in a large, cold frying pan. Place the pan over a medium–low heat until the garlic has heated up and softened in the oil. Stir in the celery salt, then add the vodka and let the liquid bubble away. Add the cherry tomatoes, Worcestershire sauce, sugar and Tabasco sauce. Turn up the heat and bring the sauce to the boil, then reduce the heat and simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with the back of the spoon. Stir in the celery salt, then add the vodka and let the liquid bubble away. Add the cherry tomatoes, Worcestershire sauce, sugar and Tabasco sauce. Turn up the heat and bring the sauce to the boil, then reduce the heat and simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with the back of the spoon. Turn the heat up to medium and stir in the prawns. Cook for 4–5 minutes, or until the prawns are just cooked through. Turn the heat up to medium and stir in the prawns. Cook for 4–5 minutes, or until the prawns are just cooked through. Divide between two warm bowls, scatter over the parsley and serve immediately, with crusty bread. Divide between two warm bowls, scatter over the parsley and serve immediately, with crusty bread. Recipe tips If you can’t find tinned cherry tomatoes you can substitute good-quality tinned chopped tomatoes."
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} | 1831bb5b8fbcc7a14aef72812e44b6870c7b61aecae2642f77a7359538722552 | Vibrant green paneer wraps recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vibrant_green_paneer_90067_16x9.jpg This requires a bit of preparation but is fantastic for a memorable summer party, family meal or Eid celebration. Serve the wraps with chickpea and mango salad and charred corn. Each serving provides 748 kcal, 44g protein, 38g carbohydrate (of which 9.4g sugars), 45g fat (of which 23g saturates), 5g fibre and 1.2g salt. 3 garlic cloves1 tsp cumin seeds1 tsp coriander seeds1 tsp chilli flakes½ lemon, juice only 2 tbsp extra virgin olive oil100g/3½oz baby spinach leaveshandful fresh coriander leaves 3 garlic cloves 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp chilli flakes ½ lemon, juice only 2 tbsp extra virgin olive oil 100g/3½oz baby spinach leaves handful fresh coriander leaves 500g/1lb 2oz block paneer, cut into fish finger-sized pieces½ red onion, thinly sliced 1 tomato, thinly sliced50g/1¾oz spinach leaves1 tbsp lemon juice½ tsp red chilli powder (optional)200g/7oz plain yoghurt4 wholemeal flatbreads, wraps, roti or naansalt 500g/1lb 2oz block paneer, cut into fish finger-sized pieces ½ red onion, thinly sliced 1 tomato, thinly sliced 50g/1¾oz spinach leaves 1 tbsp lemon juice ½ tsp red chilli powder (optional) 200g/7oz plain yoghurt 4 wholemeal flatbreads, wraps, roti or naan salt Method To make the marinade, place all of the ingredients in a blender and blitz to a smooth purée. To make the wraps, place the paneer pieces in a bowl. Pour two-thirds of the marinade over the paneer, keeping the remaining third aside. Stir the marinade into the paneer so that it is coated all over. Place a griddle pan over a medium–high heat. Add the paneer to the griddle pan and cook for about 1–2 minutes on each side. You should have satisfying dark griddle marks on the paneer. Combine the onion, tomato, spinach leaves, lemon juice and chilli powder, if using, to make a quick salad. Season with salt to taste. Take the remaining marinade and swirl it into the yoghurt in a small bowl to create a vivid green mixture. Set aside the paneer, salad and yoghurt until ready to make the wraps. To put together the wraps, toast the flatbreads or other breads under the grill or in a toaster. Top the flatbreads with a generous spoonful of the yoghurt dip, followed by the griddled paneer and the salad. Serve the wraps immediately with chickpea and mango salad and charred corn. To make the marinade, place all of the ingredients in a blender and blitz to a smooth purée. To make the marinade, place all of the ingredients in a blender and blitz to a smooth purée. To make the wraps, place the paneer pieces in a bowl. Pour two-thirds of the marinade over the paneer, keeping the remaining third aside. Stir the marinade into the paneer so that it is coated all over. To make the wraps, place the paneer pieces in a bowl. Pour two-thirds of the marinade over the paneer, keeping the remaining third aside. Stir the marinade into the paneer so that it is coated all over. Place a griddle pan over a medium–high heat. Add the paneer to the griddle pan and cook for about 1–2 minutes on each side. You should have satisfying dark griddle marks on the paneer. Combine the onion, tomato, spinach leaves, lemon juice and chilli powder, if using, to make a quick salad. Season with salt to taste. Place a griddle pan over a medium–high heat. Add the paneer to the griddle pan and cook for about 1–2 minutes on each side. You should have satisfying dark griddle marks on the paneer. Combine the onion, tomato, spinach leaves, lemon juice and chilli powder, if using, to make a quick salad. Season with salt to taste. Take the remaining marinade and swirl it into the yoghurt in a small bowl to create a vivid green mixture. Set aside the paneer, salad and yoghurt until ready to make the wraps. Take the remaining marinade and swirl it into the yoghurt in a small bowl to create a vivid green mixture. Set aside the paneer, salad and yoghurt until ready to make the wraps. To put together the wraps, toast the flatbreads or other breads under the grill or in a toaster. Top the flatbreads with a generous spoonful of the yoghurt dip, followed by the griddled paneer and the salad. Serve the wraps immediately with chickpea and mango salad and charred corn. To put together the wraps, toast the flatbreads or other breads under the grill or in a toaster. Top the flatbreads with a generous spoonful of the yoghurt dip, followed by the griddled paneer and the salad. Serve the wraps immediately with chickpea and mango salad and charred corn. | {
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"title": "Vibrant green paneer wraps recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vibrant_green_paneer_90067_16x9.jpg This requires a bit of preparation but is fantastic for a memorable summer party, family meal or Eid celebration. Serve the wraps with chickpea and mango salad and charred corn. Each serving provides 748 kcal, 44g protein, 38g carbohydrate (of which 9.4g sugars), 45g fat (of which 23g saturates), 5g fibre and 1.2g salt. 3 garlic cloves1 tsp cumin seeds1 tsp coriander seeds1 tsp chilli flakes½ lemon, juice only 2 tbsp extra virgin olive oil100g/3½oz baby spinach leaveshandful fresh coriander leaves 3 garlic cloves 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp chilli flakes ½ lemon, juice only 2 tbsp extra virgin olive oil 100g/3½oz baby spinach leaves handful fresh coriander leaves 500g/1lb 2oz block paneer, cut into fish finger-sized pieces½ red onion, thinly sliced 1 tomato, thinly sliced50g/1¾oz spinach leaves1 tbsp lemon juice½ tsp red chilli powder (optional)200g/7oz plain yoghurt4 wholemeal flatbreads, wraps, roti or naansalt 500g/1lb 2oz block paneer, cut into fish finger-sized pieces ½ red onion, thinly sliced 1 tomato, thinly sliced 50g/1¾oz spinach leaves 1 tbsp lemon juice ½ tsp red chilli powder (optional) 200g/7oz plain yoghurt 4 wholemeal flatbreads, wraps, roti or naan salt Method To make the marinade, place all of the ingredients in a blender and blitz to a smooth purée. To make the wraps, place the paneer pieces in a bowl. Pour two-thirds of the marinade over the paneer, keeping the remaining third aside. Stir the marinade into the paneer so that it is coated all over. Place a griddle pan over a medium–high heat. Add the paneer to the griddle pan and cook for about 1–2 minutes on each side. You should have satisfying dark griddle marks on the paneer. Combine the onion, tomato, spinach leaves, lemon juice and chilli powder, if using, to make a quick salad. Season with salt to taste. Take the remaining marinade and swirl it into the yoghurt in a small bowl to create a vivid green mixture. Set aside the paneer, salad and yoghurt until ready to make the wraps. To put together the wraps, toast the flatbreads or other breads under the grill or in a toaster. Top the flatbreads with a generous spoonful of the yoghurt dip, followed by the griddled paneer and the salad. Serve the wraps immediately with chickpea and mango salad and charred corn. To make the marinade, place all of the ingredients in a blender and blitz to a smooth purée. To make the marinade, place all of the ingredients in a blender and blitz to a smooth purée. To make the wraps, place the paneer pieces in a bowl. Pour two-thirds of the marinade over the paneer, keeping the remaining third aside. Stir the marinade into the paneer so that it is coated all over. To make the wraps, place the paneer pieces in a bowl. Pour two-thirds of the marinade over the paneer, keeping the remaining third aside. Stir the marinade into the paneer so that it is coated all over. Place a griddle pan over a medium–high heat. Add the paneer to the griddle pan and cook for about 1–2 minutes on each side. You should have satisfying dark griddle marks on the paneer. Combine the onion, tomato, spinach leaves, lemon juice and chilli powder, if using, to make a quick salad. Season with salt to taste. Place a griddle pan over a medium–high heat. Add the paneer to the griddle pan and cook for about 1–2 minutes on each side. You should have satisfying dark griddle marks on the paneer. Combine the onion, tomato, spinach leaves, lemon juice and chilli powder, if using, to make a quick salad. Season with salt to taste. Take the remaining marinade and swirl it into the yoghurt in a small bowl to create a vivid green mixture. Set aside the paneer, salad and yoghurt until ready to make the wraps. Take the remaining marinade and swirl it into the yoghurt in a small bowl to create a vivid green mixture. Set aside the paneer, salad and yoghurt until ready to make the wraps. To put together the wraps, toast the flatbreads or other breads under the grill or in a toaster. Top the flatbreads with a generous spoonful of the yoghurt dip, followed by the griddled paneer and the salad. Serve the wraps immediately with chickpea and mango salad and charred corn. To put together the wraps, toast the flatbreads or other breads under the grill or in a toaster. Top the flatbreads with a generous spoonful of the yoghurt dip, followed by the griddled paneer and the salad. Serve the wraps immediately with chickpea and mango salad and charred corn."
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} | 51ed5986ed3cddc49d9f20664a29d26231f4d296500a734bd5217afd7410c48d | Korean-style crispy vegetable pancakes recipe
An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yachaejeon_korean_crispy_55746_16x9.jpg Yachaejeon are delicious vegan crispy vegetable pancakes, made here with a quick tamari dipping sauce. They’re quick, easy and can be adapted with whatever veg you have to hand. 125g/4½oz gluten-free plain flour200g/7oz frozen spinach leaves, defrosted1 red pepper, seeds removed and finely sliced1 carrot, peeled and cut into matchsticks6 spring onions, halved and bashed1 bunch chives, roughly chopped1 green chilli, thinly sliced2 tbsp rapeseed or olive oilsalt 125g/4½oz gluten-free plain flour 200g/7oz frozen spinach leaves, defrosted 1 red pepper, seeds removed and finely sliced 1 carrot, peeled and cut into matchsticks 6 spring onions, halved and bashed 1 bunch chives, roughly chopped 1 green chilli, thinly sliced 2 tbsp rapeseed or olive oil salt 1½ tbsp tamari or reduced sodium soy sauce1 tbsp rice vinegar or white wine vinegarpinch chilli flakes 1½ tbsp tamari or reduced sodium soy sauce 1 tbsp rice vinegar or white wine vinegar pinch chilli flakes Method Tip the flour and a pinch of salt into a large bowl, then whisk in 125ml/4fl oz water to create a smooth batter. Put the spinach in a clean tea towel or a few sheets of kitchen paper and squeeze out as much liquid as possible, then add to the batter. Tip in the remaining vegetables, chives and chilli and toss everything together.Heat ½ tablespoon oil in a non-stick frying pan over a medium heat. Add a quarter of the vegetable mixture and spread out in an even layer. Cook gently for 3–4 minutes until the underside is crisp and golden. Carefully flip the pancake over and cook for a further 3 minutes. Keep the pancake warm whilst you repeat with the remaining oil and the vegetable mixture.Combine the dipping sauce ingredients in a small bowl and serve with the pancakes. Tip the flour and a pinch of salt into a large bowl, then whisk in 125ml/4fl oz water to create a smooth batter. Put the spinach in a clean tea towel or a few sheets of kitchen paper and squeeze out as much liquid as possible, then add to the batter. Tip in the remaining vegetables, chives and chilli and toss everything together. Tip the flour and a pinch of salt into a large bowl, then whisk in 125ml/4fl oz water to create a smooth batter. Put the spinach in a clean tea towel or a few sheets of kitchen paper and squeeze out as much liquid as possible, then add to the batter. Tip in the remaining vegetables, chives and chilli and toss everything together. Heat ½ tablespoon oil in a non-stick frying pan over a medium heat. Add a quarter of the vegetable mixture and spread out in an even layer. Cook gently for 3–4 minutes until the underside is crisp and golden. Carefully flip the pancake over and cook for a further 3 minutes. Keep the pancake warm whilst you repeat with the remaining oil and the vegetable mixture. Heat ½ tablespoon oil in a non-stick frying pan over a medium heat. Add a quarter of the vegetable mixture and spread out in an even layer. Cook gently for 3–4 minutes until the underside is crisp and golden. Carefully flip the pancake over and cook for a further 3 minutes. Keep the pancake warm whilst you repeat with the remaining oil and the vegetable mixture. Combine the dipping sauce ingredients in a small bowl and serve with the pancakes. Combine the dipping sauce ingredients in a small bowl and serve with the pancakes. Recipe tips Make sure you use tamari for the dipping sauce if you want this recipe to be gluten-free. | {
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"title": "Korean-style crispy vegetable pancakes 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/yachaejeon_korean_crispy_55746_16x9.jpg Yachaejeon are delicious vegan crispy vegetable pancakes, made here with a quick tamari dipping sauce. They’re quick, easy and can be adapted with whatever veg you have to hand. 125g/4½oz gluten-free plain flour200g/7oz frozen spinach leaves, defrosted1 red pepper, seeds removed and finely sliced1 carrot, peeled and cut into matchsticks6 spring onions, halved and bashed1 bunch chives, roughly chopped1 green chilli, thinly sliced2 tbsp rapeseed or olive oilsalt 125g/4½oz gluten-free plain flour 200g/7oz frozen spinach leaves, defrosted 1 red pepper, seeds removed and finely sliced 1 carrot, peeled and cut into matchsticks 6 spring onions, halved and bashed 1 bunch chives, roughly chopped 1 green chilli, thinly sliced 2 tbsp rapeseed or olive oil salt 1½ tbsp tamari or reduced sodium soy sauce1 tbsp rice vinegar or white wine vinegarpinch chilli flakes 1½ tbsp tamari or reduced sodium soy sauce 1 tbsp rice vinegar or white wine vinegar pinch chilli flakes Method Tip the flour and a pinch of salt into a large bowl, then whisk in 125ml/4fl oz water to create a smooth batter. Put the spinach in a clean tea towel or a few sheets of kitchen paper and squeeze out as much liquid as possible, then add to the batter. Tip in the remaining vegetables, chives and chilli and toss everything together.Heat ½ tablespoon oil in a non-stick frying pan over a medium heat. Add a quarter of the vegetable mixture and spread out in an even layer. Cook gently for 3–4 minutes until the underside is crisp and golden. Carefully flip the pancake over and cook for a further 3 minutes. Keep the pancake warm whilst you repeat with the remaining oil and the vegetable mixture.Combine the dipping sauce ingredients in a small bowl and serve with the pancakes. Tip the flour and a pinch of salt into a large bowl, then whisk in 125ml/4fl oz water to create a smooth batter. Put the spinach in a clean tea towel or a few sheets of kitchen paper and squeeze out as much liquid as possible, then add to the batter. Tip in the remaining vegetables, chives and chilli and toss everything together. Tip the flour and a pinch of salt into a large bowl, then whisk in 125ml/4fl oz water to create a smooth batter. Put the spinach in a clean tea towel or a few sheets of kitchen paper and squeeze out as much liquid as possible, then add to the batter. Tip in the remaining vegetables, chives and chilli and toss everything together. Heat ½ tablespoon oil in a non-stick frying pan over a medium heat. Add a quarter of the vegetable mixture and spread out in an even layer. Cook gently for 3–4 minutes until the underside is crisp and golden. Carefully flip the pancake over and cook for a further 3 minutes. Keep the pancake warm whilst you repeat with the remaining oil and the vegetable mixture. Heat ½ tablespoon oil in a non-stick frying pan over a medium heat. Add a quarter of the vegetable mixture and spread out in an even layer. Cook gently for 3–4 minutes until the underside is crisp and golden. Carefully flip the pancake over and cook for a further 3 minutes. Keep the pancake warm whilst you repeat with the remaining oil and the vegetable mixture. Combine the dipping sauce ingredients in a small bowl and serve with the pancakes. Combine the dipping sauce ingredients in a small bowl and serve with the pancakes. Recipe tips Make sure you use tamari for the dipping sauce if you want this recipe to be gluten-free."
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} | 831607a247f0e476562d29a996c3488ded8863a18e370428c09061eb5527d802 | Slow cooker sesame and miso ribs recipe
An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_sesame_and_01834_16x9.jpg These sweet and sticky sesame and miso ribs are cooked to melting tenderness in the slow cooker before being caramelised with a blast of intense heat; a barbecue will give them a hint of smoky flavour, or you can brown them under a very hot grill. 2 racks pork ribs, about 600g/1lb 5oz eachlarge piece fresh root ginger, peeled and grated3 large garlic cloves, crushed6 spring onions, white and green parts separated, finely sliced 1 red chilli, finely sliced 4 tbsp dark soy sauce3 tbsp miso paste2 tbsp toasted sesame oil2 tbsp runny honey1 tbsp toasted sesame seedssalt 2 racks pork ribs, about 600g/1lb 5oz each large piece fresh root ginger, peeled and grated 3 large garlic cloves, crushed 6 spring onions, white and green parts separated, finely sliced 1 red chilli, finely sliced 4 tbsp dark soy sauce 3 tbsp miso paste 2 tbsp toasted sesame oil 2 tbsp runny honey 1 tbsp toasted sesame seeds salt Method Preheat the slow cooker to low. Slice each rib rack in half and set aside. In a large bowl, combine the ginger, garlic, spring onion whites, half the chilli, the soy sauce, miso paste and sesame oil. Add a good pinch of salt and mix well. Turn each half rack of ribs in the marinade to coat, then place in the slow cooker, stacking them side by side so that they are all touching the base. Pour the marinade over the ribs and put the lid on. Cook for 6 hours until very tender. Use tongs to remove the racks from the slow cooker to a plate – try not to break them up. Light the barbecue about 30 minutes before you plan to start cooking (if using, you can skip this step and use the grill instead).Once the slow cooker bowl is cool enough to pick up safely, strain the marinade through a sieve into a saucepan. Place over a medium heat and cook vigorously for about 5 minutes, or until the liquid has thickened to a sticky glaze. Add the honey and cook for a couple more minutes until it is well incorporated.If you are not using a barbecue, preheat the grill to high. Put the rib racks on a tray lined with kitchen foil and brush them liberally on both sides with the glaze, reserving a little. Place the tray of ribs on the barbecue or under the grill and cook until browned and crisped at the edges. Finish by brushing with the reserved glaze. To serve, sprinkle with the reserved chilli and spring onions and the toasted sesame seeds. Preheat the slow cooker to low. Slice each rib rack in half and set aside. Preheat the slow cooker to low. Slice each rib rack in half and set aside. In a large bowl, combine the ginger, garlic, spring onion whites, half the chilli, the soy sauce, miso paste and sesame oil. Add a good pinch of salt and mix well. In a large bowl, combine the ginger, garlic, spring onion whites, half the chilli, the soy sauce, miso paste and sesame oil. Add a good pinch of salt and mix well. Turn each half rack of ribs in the marinade to coat, then place in the slow cooker, stacking them side by side so that they are all touching the base. Pour the marinade over the ribs and put the lid on. Cook for 6 hours until very tender. Turn each half rack of ribs in the marinade to coat, then place in the slow cooker, stacking them side by side so that they are all touching the base. Pour the marinade over the ribs and put the lid on. Cook for 6 hours until very tender. Use tongs to remove the racks from the slow cooker to a plate – try not to break them up. Use tongs to remove the racks from the slow cooker to a plate – try not to break them up. Light the barbecue about 30 minutes before you plan to start cooking (if using, you can skip this step and use the grill instead). Light the barbecue about 30 minutes before you plan to start cooking (if using, you can skip this step and use the grill instead). Once the slow cooker bowl is cool enough to pick up safely, strain the marinade through a sieve into a saucepan. Place over a medium heat and cook vigorously for about 5 minutes, or until the liquid has thickened to a sticky glaze. Add the honey and cook for a couple more minutes until it is well incorporated. Once the slow cooker bowl is cool enough to pick up safely, strain the marinade through a sieve into a saucepan. Place over a medium heat and cook vigorously for about 5 minutes, or until the liquid has thickened to a sticky glaze. Add the honey and cook for a couple more minutes until it is well incorporated. If you are not using a barbecue, preheat the grill to high. If you are not using a barbecue, preheat the grill to high. Put the rib racks on a tray lined with kitchen foil and brush them liberally on both sides with the glaze, reserving a little. Place the tray of ribs on the barbecue or under the grill and cook until browned and crisped at the edges. Put the rib racks on a tray lined with kitchen foil and brush them liberally on both sides with the glaze, reserving a little. Place the tray of ribs on the barbecue or under the grill and cook until browned and crisped at the edges. Finish by brushing with the reserved glaze. To serve, sprinkle with the reserved chilli and spring onions and the toasted sesame seeds. Finish by brushing with the reserved glaze. To serve, sprinkle with the reserved chilli and spring onions and the toasted sesame seeds. Recipe tips You could turn the racks over halfway through cooking in the slow cooker, so both sides have some time cooking in the marinade, but this is not essential. | {
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"title": "Slow cooker sesame and miso ribs recipe",
"content": "An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_sesame_and_01834_16x9.jpg These sweet and sticky sesame and miso ribs are cooked to melting tenderness in the slow cooker before being caramelised with a blast of intense heat; a barbecue will give them a hint of smoky flavour, or you can brown them under a very hot grill. 2 racks pork ribs, about 600g/1lb 5oz eachlarge piece fresh root ginger, peeled and grated3 large garlic cloves, crushed6 spring onions, white and green parts separated, finely sliced 1 red chilli, finely sliced 4 tbsp dark soy sauce3 tbsp miso paste2 tbsp toasted sesame oil2 tbsp runny honey1 tbsp toasted sesame seedssalt 2 racks pork ribs, about 600g/1lb 5oz each large piece fresh root ginger, peeled and grated 3 large garlic cloves, crushed 6 spring onions, white and green parts separated, finely sliced 1 red chilli, finely sliced 4 tbsp dark soy sauce 3 tbsp miso paste 2 tbsp toasted sesame oil 2 tbsp runny honey 1 tbsp toasted sesame seeds salt Method Preheat the slow cooker to low. Slice each rib rack in half and set aside. In a large bowl, combine the ginger, garlic, spring onion whites, half the chilli, the soy sauce, miso paste and sesame oil. Add a good pinch of salt and mix well. Turn each half rack of ribs in the marinade to coat, then place in the slow cooker, stacking them side by side so that they are all touching the base. Pour the marinade over the ribs and put the lid on. Cook for 6 hours until very tender. Use tongs to remove the racks from the slow cooker to a plate – try not to break them up. Light the barbecue about 30 minutes before you plan to start cooking (if using, you can skip this step and use the grill instead).Once the slow cooker bowl is cool enough to pick up safely, strain the marinade through a sieve into a saucepan. Place over a medium heat and cook vigorously for about 5 minutes, or until the liquid has thickened to a sticky glaze. Add the honey and cook for a couple more minutes until it is well incorporated.If you are not using a barbecue, preheat the grill to high. Put the rib racks on a tray lined with kitchen foil and brush them liberally on both sides with the glaze, reserving a little. Place the tray of ribs on the barbecue or under the grill and cook until browned and crisped at the edges. Finish by brushing with the reserved glaze. To serve, sprinkle with the reserved chilli and spring onions and the toasted sesame seeds. Preheat the slow cooker to low. Slice each rib rack in half and set aside. Preheat the slow cooker to low. Slice each rib rack in half and set aside. In a large bowl, combine the ginger, garlic, spring onion whites, half the chilli, the soy sauce, miso paste and sesame oil. Add a good pinch of salt and mix well. In a large bowl, combine the ginger, garlic, spring onion whites, half the chilli, the soy sauce, miso paste and sesame oil. Add a good pinch of salt and mix well. Turn each half rack of ribs in the marinade to coat, then place in the slow cooker, stacking them side by side so that they are all touching the base. Pour the marinade over the ribs and put the lid on. Cook for 6 hours until very tender. Turn each half rack of ribs in the marinade to coat, then place in the slow cooker, stacking them side by side so that they are all touching the base. Pour the marinade over the ribs and put the lid on. Cook for 6 hours until very tender. Use tongs to remove the racks from the slow cooker to a plate – try not to break them up. Use tongs to remove the racks from the slow cooker to a plate – try not to break them up. Light the barbecue about 30 minutes before you plan to start cooking (if using, you can skip this step and use the grill instead). Light the barbecue about 30 minutes before you plan to start cooking (if using, you can skip this step and use the grill instead). Once the slow cooker bowl is cool enough to pick up safely, strain the marinade through a sieve into a saucepan. Place over a medium heat and cook vigorously for about 5 minutes, or until the liquid has thickened to a sticky glaze. Add the honey and cook for a couple more minutes until it is well incorporated. Once the slow cooker bowl is cool enough to pick up safely, strain the marinade through a sieve into a saucepan. Place over a medium heat and cook vigorously for about 5 minutes, or until the liquid has thickened to a sticky glaze. Add the honey and cook for a couple more minutes until it is well incorporated. If you are not using a barbecue, preheat the grill to high. If you are not using a barbecue, preheat the grill to high. Put the rib racks on a tray lined with kitchen foil and brush them liberally on both sides with the glaze, reserving a little. Place the tray of ribs on the barbecue or under the grill and cook until browned and crisped at the edges. Put the rib racks on a tray lined with kitchen foil and brush them liberally on both sides with the glaze, reserving a little. Place the tray of ribs on the barbecue or under the grill and cook until browned and crisped at the edges. Finish by brushing with the reserved glaze. To serve, sprinkle with the reserved chilli and spring onions and the toasted sesame seeds. Finish by brushing with the reserved glaze. To serve, sprinkle with the reserved chilli and spring onions and the toasted sesame seeds. Recipe tips You could turn the racks over halfway through cooking in the slow cooker, so both sides have some time cooking in the marinade, but this is not essential."
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} | 1cbbf63781780db13eacca9c8f3fa2d76cda3b456b25d8cfcccb2af6fae5cfe6 | Salmon stir-fry recipe
An average of 4.8 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_stir-fry_63266_16x9.jpg In this salmon stir-fry, the fish is lightly coated in sesame seeds and served with lemony stir-fried vegetables, for a delicious, quick and healthy supper. Each serving provides 510 kcal, 32g protein, 16g carbohydrates (of which 10g sugars), 33g fat (of which 6g saturates), 8g fibre and 0.6g salt. 2 tsp sesame seeds2 skinless salmon fillets (approx. 120g/4⅓oz each)1 tbsp sunflower or vegetable oil½ red onion, cut into 8–10 wedges1 red pepper, deseeded and thinly sliced1 carrot, thinly sliced125g/4½oz broccoli, cut into small florets25g/1oz unsalted cashew nuts, halved2 garlic cloves, thinly sliced15g/½oz fresh root ginger, peeled and cut into tiny matchsticks1 tsp cornflour1 tsp dark soy sauce½ unwaxed lemon, grated zest and juice only150ml/¼ pint vegetable stock 2 tsp sesame seeds 2 skinless salmon fillets (approx. 120g/4⅓oz each) 1 tbsp sunflower or vegetable oil ½ red onion, cut into 8–10 wedges 1 red pepper, deseeded and thinly sliced 1 carrot, thinly sliced 125g/4½oz broccoli, cut into small florets 25g/1oz unsalted cashew nuts, halved 2 garlic cloves, thinly sliced 15g/½oz fresh root ginger, peeled and cut into tiny matchsticks 1 tsp cornflour 1 tsp dark soy sauce ½ unwaxed lemon, grated zest and juice only 150ml/¼ pint vegetable stock Method Sprinkle 1 teaspoon of the sesame seeds over the top of each salmon fillet and press down lightly to help them stick. Heat 1 teaspoon of the oil in a large frying pan over a medium heat and cook the salmon fillets, seed-side down, for 2 minutes, or until lightly browned. Turn and cook the other side for 2 minutes. Then flip gently and cook for a further 1 minute on each side. Transfer to a plate. Return the pan to the heat, add the remaining oil and stir-fry the onion, pepper, carrot and broccoli for 4 minutes. Add the cashews and stir-fry for 2 minutes, until the vegetables are tender-crisp and the nuts are beginning to brown. Add the garlic and ginger and cook for a further minute, stirring regularly.Mix the cornflour with the soy sauce and lemon juice in a small bowl. Add the stock to the pan, pour in the lemon mixture and bring to a simmer. Cook for 10–20 seconds, stirring, until the sauce is slightly thickened.Return the salmon to the pan, nestling it among the vegetables, and heat through without stirring for 1–2 minutes. Sprinkle with grated lemon zest and serve. Sprinkle 1 teaspoon of the sesame seeds over the top of each salmon fillet and press down lightly to help them stick. Sprinkle 1 teaspoon of the sesame seeds over the top of each salmon fillet and press down lightly to help them stick. Heat 1 teaspoon of the oil in a large frying pan over a medium heat and cook the salmon fillets, seed-side down, for 2 minutes, or until lightly browned. Turn and cook the other side for 2 minutes. Then flip gently and cook for a further 1 minute on each side. Transfer to a plate. Heat 1 teaspoon of the oil in a large frying pan over a medium heat and cook the salmon fillets, seed-side down, for 2 minutes, or until lightly browned. Turn and cook the other side for 2 minutes. Then flip gently and cook for a further 1 minute on each side. Transfer to a plate. Return the pan to the heat, add the remaining oil and stir-fry the onion, pepper, carrot and broccoli for 4 minutes. Add the cashews and stir-fry for 2 minutes, until the vegetables are tender-crisp and the nuts are beginning to brown. Add the garlic and ginger and cook for a further minute, stirring regularly. Return the pan to the heat, add the remaining oil and stir-fry the onion, pepper, carrot and broccoli for 4 minutes. Add the cashews and stir-fry for 2 minutes, until the vegetables are tender-crisp and the nuts are beginning to brown. Add the garlic and ginger and cook for a further minute, stirring regularly. Mix the cornflour with the soy sauce and lemon juice in a small bowl. Add the stock to the pan, pour in the lemon mixture and bring to a simmer. Cook for 10–20 seconds, stirring, until the sauce is slightly thickened. Mix the cornflour with the soy sauce and lemon juice in a small bowl. Add the stock to the pan, pour in the lemon mixture and bring to a simmer. Cook for 10–20 seconds, stirring, until the sauce is slightly thickened. Return the salmon to the pan, nestling it among the vegetables, and heat through without stirring for 1–2 minutes. Sprinkle with grated lemon zest and serve. Return the salmon to the pan, nestling it among the vegetables, and heat through without stirring for 1–2 minutes. Sprinkle with grated lemon zest and serve. Recipe tips Have all the ingredients prepared before you begin to cook to make this stir-fry come together in no time. If you prefer, you can gently flake the salmon into chunky pieces before returning it to the pan for the final couple of minutes. You can make the vegetable stock with bouillon powder or one-third of a stock cube. | {
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"title": "Salmon stir-fry recipe",
"content": "An average of 4.8 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_stir-fry_63266_16x9.jpg In this salmon stir-fry, the fish is lightly coated in sesame seeds and served with lemony stir-fried vegetables, for a delicious, quick and healthy supper. Each serving provides 510 kcal, 32g protein, 16g carbohydrates (of which 10g sugars), 33g fat (of which 6g saturates), 8g fibre and 0.6g salt. 2 tsp sesame seeds2 skinless salmon fillets (approx. 120g/4⅓oz each)1 tbsp sunflower or vegetable oil½ red onion, cut into 8–10 wedges1 red pepper, deseeded and thinly sliced1 carrot, thinly sliced125g/4½oz broccoli, cut into small florets25g/1oz unsalted cashew nuts, halved2 garlic cloves, thinly sliced15g/½oz fresh root ginger, peeled and cut into tiny matchsticks1 tsp cornflour1 tsp dark soy sauce½ unwaxed lemon, grated zest and juice only150ml/¼ pint vegetable stock 2 tsp sesame seeds 2 skinless salmon fillets (approx. 120g/4⅓oz each) 1 tbsp sunflower or vegetable oil ½ red onion, cut into 8–10 wedges 1 red pepper, deseeded and thinly sliced 1 carrot, thinly sliced 125g/4½oz broccoli, cut into small florets 25g/1oz unsalted cashew nuts, halved 2 garlic cloves, thinly sliced 15g/½oz fresh root ginger, peeled and cut into tiny matchsticks 1 tsp cornflour 1 tsp dark soy sauce ½ unwaxed lemon, grated zest and juice only 150ml/¼ pint vegetable stock Method Sprinkle 1 teaspoon of the sesame seeds over the top of each salmon fillet and press down lightly to help them stick. Heat 1 teaspoon of the oil in a large frying pan over a medium heat and cook the salmon fillets, seed-side down, for 2 minutes, or until lightly browned. Turn and cook the other side for 2 minutes. Then flip gently and cook for a further 1 minute on each side. Transfer to a plate. Return the pan to the heat, add the remaining oil and stir-fry the onion, pepper, carrot and broccoli for 4 minutes. Add the cashews and stir-fry for 2 minutes, until the vegetables are tender-crisp and the nuts are beginning to brown. Add the garlic and ginger and cook for a further minute, stirring regularly.Mix the cornflour with the soy sauce and lemon juice in a small bowl. Add the stock to the pan, pour in the lemon mixture and bring to a simmer. Cook for 10–20 seconds, stirring, until the sauce is slightly thickened.Return the salmon to the pan, nestling it among the vegetables, and heat through without stirring for 1–2 minutes. Sprinkle with grated lemon zest and serve. Sprinkle 1 teaspoon of the sesame seeds over the top of each salmon fillet and press down lightly to help them stick. Sprinkle 1 teaspoon of the sesame seeds over the top of each salmon fillet and press down lightly to help them stick. Heat 1 teaspoon of the oil in a large frying pan over a medium heat and cook the salmon fillets, seed-side down, for 2 minutes, or until lightly browned. Turn and cook the other side for 2 minutes. Then flip gently and cook for a further 1 minute on each side. Transfer to a plate. Heat 1 teaspoon of the oil in a large frying pan over a medium heat and cook the salmon fillets, seed-side down, for 2 minutes, or until lightly browned. Turn and cook the other side for 2 minutes. Then flip gently and cook for a further 1 minute on each side. Transfer to a plate. Return the pan to the heat, add the remaining oil and stir-fry the onion, pepper, carrot and broccoli for 4 minutes. Add the cashews and stir-fry for 2 minutes, until the vegetables are tender-crisp and the nuts are beginning to brown. Add the garlic and ginger and cook for a further minute, stirring regularly. Return the pan to the heat, add the remaining oil and stir-fry the onion, pepper, carrot and broccoli for 4 minutes. Add the cashews and stir-fry for 2 minutes, until the vegetables are tender-crisp and the nuts are beginning to brown. Add the garlic and ginger and cook for a further minute, stirring regularly. Mix the cornflour with the soy sauce and lemon juice in a small bowl. Add the stock to the pan, pour in the lemon mixture and bring to a simmer. Cook for 10–20 seconds, stirring, until the sauce is slightly thickened. Mix the cornflour with the soy sauce and lemon juice in a small bowl. Add the stock to the pan, pour in the lemon mixture and bring to a simmer. Cook for 10–20 seconds, stirring, until the sauce is slightly thickened. Return the salmon to the pan, nestling it among the vegetables, and heat through without stirring for 1–2 minutes. Sprinkle with grated lemon zest and serve. Return the salmon to the pan, nestling it among the vegetables, and heat through without stirring for 1–2 minutes. Sprinkle with grated lemon zest and serve. Recipe tips Have all the ingredients prepared before you begin to cook to make this stir-fry come together in no time. If you prefer, you can gently flake the salmon into chunky pieces before returning it to the pan for the final couple of minutes. You can make the vegetable stock with bouillon powder or one-third of a stock cube."
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} | 33d249c58c49a06780da39984a0ce2d4652aec3b5705a6311335ddc26056b27c | Slow cooker moussaka recipe
An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/all-in-one_slow_cooker_09683_16x9.jpg This family favourite has all of the flavour but none of the faff of the original. Instead of layering up the classic ingredients, new potatoes and aubergine chunks are cooked in a rich lamb ragu before being topped with béchamel sauce and quickly grilled to finish. 2 tsp vegetable oil, plus 2 tbsp for frying the aubergine400g/14oz lamb mince1 onion, finely chopped3 garlic cloves, crushed1 tbsp dried oregano1 tsp ground cinnamon2 fresh or dried bay leaves (optional)690g jar passata1 tsp sugar1 large, or 2 small aubergines, cut into 1½–2cm/½–¾in cubes350g/12oz small or baby new potatoessalt and freshly ground black pepper 2 tsp vegetable oil, plus 2 tbsp for frying the aubergine 400g/14oz lamb mince 1 onion, finely chopped 3 garlic cloves, crushed 1 tbsp dried oregano 1 tsp ground cinnamon 2 fresh or dried bay leaves (optional) 690g jar passata 1 tsp sugar 1 large, or 2 small aubergines, cut into 1½–2cm/½–¾in cubes 350g/12oz small or baby new potatoes salt and freshly ground black pepper 40g/1½oz butter40g/1½oz plain flour400ml/14fl oz milk50g/1¾oz Parmesan (or extra mature cheddar), finely grated1 free-range egg 40g/1½oz butter 40g/1½oz plain flour 400ml/14fl oz milk 50g/1¾oz Parmesan (or extra mature cheddar), finely grated 1 free-range egg Method Turn the slow cooker to the High setting to heat up. Heat 2 teaspoons vegetable oil in a frying pan and fry the lamb, breaking it up with a wooden spoon, until brown. If preferred, tip the mince into a sieve to drain away any excess fat. Reduce the slow cooker to Low. Place the mince in the slow cooker. Add the onion, garlic, oregano, cinnamon, bay leaves, if using, passata and 250ml/9fl oz water. Season with a little salt and pepper and add the sugar. Cook for 2½–3 hours on Low.Meanwhile, wipe out the lamb pan and heat 1 tablespoon vegetable oil in the pan. Cook the aubergine cubes in two batches, using the remaining tablespoon of oil for the second batch, over a very high heat until browned. Set aside.Stir the aubergine and potatoes into the mixture in the slow cooker and cook for another 3 hours on Low until the potatoes are tender. Stir halfway through cooking.Meanwhile, to make the topping, melt the butter and flour together in a saucepan for 2 minutes. Gradually stir in the milk to make a smooth sauce and cook over a medium heat, stirring, until the sauce starts to bubble. Take off the heat and stir in the grated cheese. Season with salt and pepper, set aside for 2 minutes, then beat in the egg. Transfer the lamb mixture to a shallow baking dish and preheat the grill. Season the lamb with salt and pepper and, if the sauce has thickened too much, stir in 100ml/3½fl oz water to loosen. Spoon the béchamel sauce over the top and grill until browning. Turn the slow cooker to the High setting to heat up. Turn the slow cooker to the High setting to heat up. Heat 2 teaspoons vegetable oil in a frying pan and fry the lamb, breaking it up with a wooden spoon, until brown. If preferred, tip the mince into a sieve to drain away any excess fat. Reduce the slow cooker to Low. Place the mince in the slow cooker. Add the onion, garlic, oregano, cinnamon, bay leaves, if using, passata and 250ml/9fl oz water. Season with a little salt and pepper and add the sugar. Cook for 2½–3 hours on Low. Heat 2 teaspoons vegetable oil in a frying pan and fry the lamb, breaking it up with a wooden spoon, until brown. If preferred, tip the mince into a sieve to drain away any excess fat. Reduce the slow cooker to Low. Place the mince in the slow cooker. Add the onion, garlic, oregano, cinnamon, bay leaves, if using, passata and 250ml/9fl oz water. Season with a little salt and pepper and add the sugar. Cook for 2½–3 hours on Low. Meanwhile, wipe out the lamb pan and heat 1 tablespoon vegetable oil in the pan. Cook the aubergine cubes in two batches, using the remaining tablespoon of oil for the second batch, over a very high heat until browned. Set aside. Meanwhile, wipe out the lamb pan and heat 1 tablespoon vegetable oil in the pan. Cook the aubergine cubes in two batches, using the remaining tablespoon of oil for the second batch, over a very high heat until browned. Set aside. Stir the aubergine and potatoes into the mixture in the slow cooker and cook for another 3 hours on Low until the potatoes are tender. Stir halfway through cooking. Stir the aubergine and potatoes into the mixture in the slow cooker and cook for another 3 hours on Low until the potatoes are tender. Stir halfway through cooking. Meanwhile, to make the topping, melt the butter and flour together in a saucepan for 2 minutes. Gradually stir in the milk to make a smooth sauce and cook over a medium heat, stirring, until the sauce starts to bubble. Take off the heat and stir in the grated cheese. Season with salt and pepper, set aside for 2 minutes, then beat in the egg. Meanwhile, to make the topping, melt the butter and flour together in a saucepan for 2 minutes. Gradually stir in the milk to make a smooth sauce and cook over a medium heat, stirring, until the sauce starts to bubble. Take off the heat and stir in the grated cheese. Season with salt and pepper, set aside for 2 minutes, then beat in the egg. Transfer the lamb mixture to a shallow baking dish and preheat the grill. Season the lamb with salt and pepper and, if the sauce has thickened too much, stir in 100ml/3½fl oz water to loosen. Spoon the béchamel sauce over the top and grill until browning. Transfer the lamb mixture to a shallow baking dish and preheat the grill. Season the lamb with salt and pepper and, if the sauce has thickened too much, stir in 100ml/3½fl oz water to loosen. Spoon the béchamel sauce over the top and grill until browning. Recipe tips This is an ideal dish to make ahead. Just assemble in the baking dish and chill for up to 24 hours, or freeze for up to 2 months. Instead of grilling, bake in an oven, preheated to 200C/180C Fan/Gas 6, for about 30–35 minutes until the lamb sauce is bubbling around the edges and the top is browning. | {
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"title": "Slow cooker moussaka recipe",
"content": "An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/all-in-one_slow_cooker_09683_16x9.jpg This family favourite has all of the flavour but none of the faff of the original. Instead of layering up the classic ingredients, new potatoes and aubergine chunks are cooked in a rich lamb ragu before being topped with béchamel sauce and quickly grilled to finish. 2 tsp vegetable oil, plus 2 tbsp for frying the aubergine400g/14oz lamb mince1 onion, finely chopped3 garlic cloves, crushed1 tbsp dried oregano1 tsp ground cinnamon2 fresh or dried bay leaves (optional)690g jar passata1 tsp sugar1 large, or 2 small aubergines, cut into 1½–2cm/½–¾in cubes350g/12oz small or baby new potatoessalt and freshly ground black pepper 2 tsp vegetable oil, plus 2 tbsp for frying the aubergine 400g/14oz lamb mince 1 onion, finely chopped 3 garlic cloves, crushed 1 tbsp dried oregano 1 tsp ground cinnamon 2 fresh or dried bay leaves (optional) 690g jar passata 1 tsp sugar 1 large, or 2 small aubergines, cut into 1½–2cm/½–¾in cubes 350g/12oz small or baby new potatoes salt and freshly ground black pepper 40g/1½oz butter40g/1½oz plain flour400ml/14fl oz milk50g/1¾oz Parmesan (or extra mature cheddar), finely grated1 free-range egg 40g/1½oz butter 40g/1½oz plain flour 400ml/14fl oz milk 50g/1¾oz Parmesan (or extra mature cheddar), finely grated 1 free-range egg Method Turn the slow cooker to the High setting to heat up. Heat 2 teaspoons vegetable oil in a frying pan and fry the lamb, breaking it up with a wooden spoon, until brown. If preferred, tip the mince into a sieve to drain away any excess fat. Reduce the slow cooker to Low. Place the mince in the slow cooker. Add the onion, garlic, oregano, cinnamon, bay leaves, if using, passata and 250ml/9fl oz water. Season with a little salt and pepper and add the sugar. Cook for 2½–3 hours on Low.Meanwhile, wipe out the lamb pan and heat 1 tablespoon vegetable oil in the pan. Cook the aubergine cubes in two batches, using the remaining tablespoon of oil for the second batch, over a very high heat until browned. Set aside.Stir the aubergine and potatoes into the mixture in the slow cooker and cook for another 3 hours on Low until the potatoes are tender. Stir halfway through cooking.Meanwhile, to make the topping, melt the butter and flour together in a saucepan for 2 minutes. Gradually stir in the milk to make a smooth sauce and cook over a medium heat, stirring, until the sauce starts to bubble. Take off the heat and stir in the grated cheese. Season with salt and pepper, set aside for 2 minutes, then beat in the egg. Transfer the lamb mixture to a shallow baking dish and preheat the grill. Season the lamb with salt and pepper and, if the sauce has thickened too much, stir in 100ml/3½fl oz water to loosen. Spoon the béchamel sauce over the top and grill until browning. Turn the slow cooker to the High setting to heat up. Turn the slow cooker to the High setting to heat up. Heat 2 teaspoons vegetable oil in a frying pan and fry the lamb, breaking it up with a wooden spoon, until brown. If preferred, tip the mince into a sieve to drain away any excess fat. Reduce the slow cooker to Low. Place the mince in the slow cooker. Add the onion, garlic, oregano, cinnamon, bay leaves, if using, passata and 250ml/9fl oz water. Season with a little salt and pepper and add the sugar. Cook for 2½–3 hours on Low. Heat 2 teaspoons vegetable oil in a frying pan and fry the lamb, breaking it up with a wooden spoon, until brown. If preferred, tip the mince into a sieve to drain away any excess fat. Reduce the slow cooker to Low. Place the mince in the slow cooker. Add the onion, garlic, oregano, cinnamon, bay leaves, if using, passata and 250ml/9fl oz water. Season with a little salt and pepper and add the sugar. Cook for 2½–3 hours on Low. Meanwhile, wipe out the lamb pan and heat 1 tablespoon vegetable oil in the pan. Cook the aubergine cubes in two batches, using the remaining tablespoon of oil for the second batch, over a very high heat until browned. Set aside. Meanwhile, wipe out the lamb pan and heat 1 tablespoon vegetable oil in the pan. Cook the aubergine cubes in two batches, using the remaining tablespoon of oil for the second batch, over a very high heat until browned. Set aside. Stir the aubergine and potatoes into the mixture in the slow cooker and cook for another 3 hours on Low until the potatoes are tender. Stir halfway through cooking. Stir the aubergine and potatoes into the mixture in the slow cooker and cook for another 3 hours on Low until the potatoes are tender. Stir halfway through cooking. Meanwhile, to make the topping, melt the butter and flour together in a saucepan for 2 minutes. Gradually stir in the milk to make a smooth sauce and cook over a medium heat, stirring, until the sauce starts to bubble. Take off the heat and stir in the grated cheese. Season with salt and pepper, set aside for 2 minutes, then beat in the egg. Meanwhile, to make the topping, melt the butter and flour together in a saucepan for 2 minutes. Gradually stir in the milk to make a smooth sauce and cook over a medium heat, stirring, until the sauce starts to bubble. Take off the heat and stir in the grated cheese. Season with salt and pepper, set aside for 2 minutes, then beat in the egg. Transfer the lamb mixture to a shallow baking dish and preheat the grill. Season the lamb with salt and pepper and, if the sauce has thickened too much, stir in 100ml/3½fl oz water to loosen. Spoon the béchamel sauce over the top and grill until browning. Transfer the lamb mixture to a shallow baking dish and preheat the grill. Season the lamb with salt and pepper and, if the sauce has thickened too much, stir in 100ml/3½fl oz water to loosen. Spoon the béchamel sauce over the top and grill until browning. Recipe tips This is an ideal dish to make ahead. Just assemble in the baking dish and chill for up to 24 hours, or freeze for up to 2 months. Instead of grilling, bake in an oven, preheated to 200C/180C Fan/Gas 6, for about 30–35 minutes until the lamb sauce is bubbling around the edges and the top is browning."
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} | f5cc88831d6b8db65d395722e573e2b6450ea3069e121e90547d665631b368b3 | Slow cooker chicken cacciatore recipe
An average of 3.5 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chicken_40180_16x9.jpg This traditional chicken stew is rich and full flavoured, with classic Italian ingredients such as the herbs and olives. Adding lots of vegetables means only a small amount of meat is needed per person, but the sauce is generous so if you want to stretch it a bit further, just add a few more chicken thighs. 2 onions, finely chopped2 celery sticks, finely chopped6 garlic cloves, sliced6 large boneless chicken thighs, skin removed2 red, orange or yellow peppers, cut into big chunks2 x 400g tins chopped tomatoes150ml/5fl oz chicken stock, made with 1 stock cube2 tsp dried basil1 tbsp sugar 1 tbsp wine or balsamic vinegar 75g/2¾oz olives, stones removed and drainedsalt and freshly ground black pepper 2 onions, finely chopped 2 celery sticks, finely chopped 6 garlic cloves, sliced 6 large boneless chicken thighs, skin removed 2 red, orange or yellow peppers, cut into big chunks 2 x 400g tins chopped tomatoes 150ml/5fl oz chicken stock, made with 1 stock cube 2 tsp dried basil 1 tbsp sugar 1 tbsp wine or balsamic vinegar 75g/2¾oz olives, stones removed and drained salt and freshly ground black pepper freshly cooked pasta, potatoes or cheesy polentafreshly cooked green vegetables or salad freshly cooked pasta, potatoes or cheesy polenta freshly cooked green vegetables or salad Method Turn the slow cooker to the High setting to heat up. Add all of the ingredients with a really good grinding of fresh black pepper and some salt. Cook on High for 3 hours or Low for 6 hours until the chicken is really tender. As it cooks, the meat should have broken down into smaller chunks but, if not, break the thighs into pieces with a spoon. Serve with pasta, potatoes or cheesy polenta and green vegetables or salad. Turn the slow cooker to the High setting to heat up. Add all of the ingredients with a really good grinding of fresh black pepper and some salt. Turn the slow cooker to the High setting to heat up. Add all of the ingredients with a really good grinding of fresh black pepper and some salt. Cook on High for 3 hours or Low for 6 hours until the chicken is really tender. As it cooks, the meat should have broken down into smaller chunks but, if not, break the thighs into pieces with a spoon. Cook on High for 3 hours or Low for 6 hours until the chicken is really tender. As it cooks, the meat should have broken down into smaller chunks but, if not, break the thighs into pieces with a spoon. Serve with pasta, potatoes or cheesy polenta and green vegetables or salad. Serve with pasta, potatoes or cheesy polenta and green vegetables or salad. | {
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"url": "https://www.bbc.co.uk/food/recipes/slow_cooker_chicken_40180",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Slow cooker chicken cacciatore recipe",
"content": "An average of 3.5 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chicken_40180_16x9.jpg This traditional chicken stew is rich and full flavoured, with classic Italian ingredients such as the herbs and olives. Adding lots of vegetables means only a small amount of meat is needed per person, but the sauce is generous so if you want to stretch it a bit further, just add a few more chicken thighs. 2 onions, finely chopped2 celery sticks, finely chopped6 garlic cloves, sliced6 large boneless chicken thighs, skin removed2 red, orange or yellow peppers, cut into big chunks2 x 400g tins chopped tomatoes150ml/5fl oz chicken stock, made with 1 stock cube2 tsp dried basil1 tbsp sugar 1 tbsp wine or balsamic vinegar 75g/2¾oz olives, stones removed and drainedsalt and freshly ground black pepper 2 onions, finely chopped 2 celery sticks, finely chopped 6 garlic cloves, sliced 6 large boneless chicken thighs, skin removed 2 red, orange or yellow peppers, cut into big chunks 2 x 400g tins chopped tomatoes 150ml/5fl oz chicken stock, made with 1 stock cube 2 tsp dried basil 1 tbsp sugar 1 tbsp wine or balsamic vinegar 75g/2¾oz olives, stones removed and drained salt and freshly ground black pepper freshly cooked pasta, potatoes or cheesy polentafreshly cooked green vegetables or salad freshly cooked pasta, potatoes or cheesy polenta freshly cooked green vegetables or salad Method Turn the slow cooker to the High setting to heat up. Add all of the ingredients with a really good grinding of fresh black pepper and some salt. Cook on High for 3 hours or Low for 6 hours until the chicken is really tender. As it cooks, the meat should have broken down into smaller chunks but, if not, break the thighs into pieces with a spoon. Serve with pasta, potatoes or cheesy polenta and green vegetables or salad. Turn the slow cooker to the High setting to heat up. Add all of the ingredients with a really good grinding of fresh black pepper and some salt. Turn the slow cooker to the High setting to heat up. Add all of the ingredients with a really good grinding of fresh black pepper and some salt. Cook on High for 3 hours or Low for 6 hours until the chicken is really tender. As it cooks, the meat should have broken down into smaller chunks but, if not, break the thighs into pieces with a spoon. Cook on High for 3 hours or Low for 6 hours until the chicken is really tender. As it cooks, the meat should have broken down into smaller chunks but, if not, break the thighs into pieces with a spoon. Serve with pasta, potatoes or cheesy polenta and green vegetables or salad. Serve with pasta, potatoes or cheesy polenta and green vegetables or salad."
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} | ccc9fae9a32999c6e7a511f3cf96c16f3dcf18194dd47093d4ab8d090e9d59bb | Slow cooker chilli recipe
Slow cooker chilli con carne An average of 4.8 out of 5 stars from 52 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chilli_con_13029_16x9.jpg This slow cooker chilli recipe has a little hit of chocolate for a richness. It uses beef brisket, but you can also use braising steak or even beef mince if that's what you have. Try it with soured cream, fluffy rice and a scoop of guacamole. 1 onion, sliced1 red pepper, deseeded and thickly slicedsmall bunch fresh coriander, stalks finely chopped1 tbsp sunflower oil500g/1lb 2oz beef brisket, trimmed of excess fat and cut into matchbox-size piecessalt and freshly ground black pepper2 fat garlic cloves, crushed1 tsp ground cumin1 tsp ground coriander2 tsp hot chilli powder1 tsp dried oregano2 tbsp tomato purée400g/14oz can chopped tomatoes300ml/½ pint hot beef stock2 x 400g/14oz can red kidney beans in water, rinsed and drained1 cube good quality dark chocolate, minimum 70% cocoa solids 1 onion, sliced 1 red pepper, deseeded and thickly sliced small bunch fresh coriander, stalks finely chopped 1 tbsp sunflower oil 500g/1lb 2oz beef brisket, trimmed of excess fat and cut into matchbox-size pieces salt and freshly ground black pepper 2 fat garlic cloves, crushed 1 tsp ground cumin 1 tsp ground coriander 2 tsp hot chilli powder 1 tsp dried oregano 2 tbsp tomato purée 400g/14oz can chopped tomatoes 300ml/½ pint hot beef stock 2 x 400g/14oz can red kidney beans in water, rinsed and drained 1 cube good quality dark chocolate, minimum 70% cocoa solids Method Place the onion, red pepper and coriander stalks into a slow cooker. Heat the oil in a large non-stick frying pan, season the beef with salt and freshly ground black pepper, then fry in two batches until golden-brown, transferring to the slow cooker when ready. Add the garlic, spices and oregano to the pan juices and fry for one minute until fragrant. Stir in the tomato purée, tomatoes and stock then bring to a boil. Pour the hot sauce over the beef in the slow cooker, then cover with a lid and cook on low for seven hours. Stir in the beans, then cook the chilli for an hour more until the meat is very tender. Pop the chocolate into the chilli, let it melt, then stir. Season the chilli to your taste, then scatter with the coriander and serve with rice or cornbread. Place the onion, red pepper and coriander stalks into a slow cooker. Place the onion, red pepper and coriander stalks into a slow cooker. Heat the oil in a large non-stick frying pan, season the beef with salt and freshly ground black pepper, then fry in two batches until golden-brown, transferring to the slow cooker when ready. Heat the oil in a large non-stick frying pan, season the beef with salt and freshly ground black pepper, then fry in two batches until golden-brown, transferring to the slow cooker when ready. Add the garlic, spices and oregano to the pan juices and fry for one minute until fragrant. Stir in the tomato purée, tomatoes and stock then bring to a boil. Pour the hot sauce over the beef in the slow cooker, then cover with a lid and cook on low for seven hours. Stir in the beans, then cook the chilli for an hour more until the meat is very tender. Add the garlic, spices and oregano to the pan juices and fry for one minute until fragrant. Stir in the tomato purée, tomatoes and stock then bring to a boil. Pour the hot sauce over the beef in the slow cooker, then cover with a lid and cook on low for seven hours. Stir in the beans, then cook the chilli for an hour more until the meat is very tender. Pop the chocolate into the chilli, let it melt, then stir. Season the chilli to your taste, then scatter with the coriander and serve with rice or cornbread. Pop the chocolate into the chilli, let it melt, then stir. Season the chilli to your taste, then scatter with the coriander and serve with rice or cornbread. Recipe tips You can store any slow cooker chili leftovers in the freezer for up to 2 months. | {
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"title": "Slow cooker chilli recipe",
"content": "Slow cooker chilli con carne An average of 4.8 out of 5 stars from 52 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chilli_con_13029_16x9.jpg This slow cooker chilli recipe has a little hit of chocolate for a richness. It uses beef brisket, but you can also use braising steak or even beef mince if that's what you have. Try it with soured cream, fluffy rice and a scoop of guacamole. 1 onion, sliced1 red pepper, deseeded and thickly slicedsmall bunch fresh coriander, stalks finely chopped1 tbsp sunflower oil500g/1lb 2oz beef brisket, trimmed of excess fat and cut into matchbox-size piecessalt and freshly ground black pepper2 fat garlic cloves, crushed1 tsp ground cumin1 tsp ground coriander2 tsp hot chilli powder1 tsp dried oregano2 tbsp tomato purée400g/14oz can chopped tomatoes300ml/½ pint hot beef stock2 x 400g/14oz can red kidney beans in water, rinsed and drained1 cube good quality dark chocolate, minimum 70% cocoa solids 1 onion, sliced 1 red pepper, deseeded and thickly sliced small bunch fresh coriander, stalks finely chopped 1 tbsp sunflower oil 500g/1lb 2oz beef brisket, trimmed of excess fat and cut into matchbox-size pieces salt and freshly ground black pepper 2 fat garlic cloves, crushed 1 tsp ground cumin 1 tsp ground coriander 2 tsp hot chilli powder 1 tsp dried oregano 2 tbsp tomato purée 400g/14oz can chopped tomatoes 300ml/½ pint hot beef stock 2 x 400g/14oz can red kidney beans in water, rinsed and drained 1 cube good quality dark chocolate, minimum 70% cocoa solids Method Place the onion, red pepper and coriander stalks into a slow cooker. Heat the oil in a large non-stick frying pan, season the beef with salt and freshly ground black pepper, then fry in two batches until golden-brown, transferring to the slow cooker when ready. Add the garlic, spices and oregano to the pan juices and fry for one minute until fragrant. Stir in the tomato purée, tomatoes and stock then bring to a boil. Pour the hot sauce over the beef in the slow cooker, then cover with a lid and cook on low for seven hours. Stir in the beans, then cook the chilli for an hour more until the meat is very tender. Pop the chocolate into the chilli, let it melt, then stir. Season the chilli to your taste, then scatter with the coriander and serve with rice or cornbread. Place the onion, red pepper and coriander stalks into a slow cooker. Place the onion, red pepper and coriander stalks into a slow cooker. Heat the oil in a large non-stick frying pan, season the beef with salt and freshly ground black pepper, then fry in two batches until golden-brown, transferring to the slow cooker when ready. Heat the oil in a large non-stick frying pan, season the beef with salt and freshly ground black pepper, then fry in two batches until golden-brown, transferring to the slow cooker when ready. Add the garlic, spices and oregano to the pan juices and fry for one minute until fragrant. Stir in the tomato purée, tomatoes and stock then bring to a boil. Pour the hot sauce over the beef in the slow cooker, then cover with a lid and cook on low for seven hours. Stir in the beans, then cook the chilli for an hour more until the meat is very tender. Add the garlic, spices and oregano to the pan juices and fry for one minute until fragrant. Stir in the tomato purée, tomatoes and stock then bring to a boil. Pour the hot sauce over the beef in the slow cooker, then cover with a lid and cook on low for seven hours. Stir in the beans, then cook the chilli for an hour more until the meat is very tender. Pop the chocolate into the chilli, let it melt, then stir. Season the chilli to your taste, then scatter with the coriander and serve with rice or cornbread. Pop the chocolate into the chilli, let it melt, then stir. Season the chilli to your taste, then scatter with the coriander and serve with rice or cornbread. Recipe tips You can store any slow cooker chili leftovers in the freezer for up to 2 months."
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} | b9208cbf8b346f727a341d1a6c47509561299b2ede0eec772f5b2707c6a35a90 | Slow cooker dal recipe
An average of 4.1 out of 5 stars from 79 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_split_pea_93320_16x9.jpg Tasty and filling, dal makes a cheap, healthy and satisfying meal. Try freezing it in portion-sized containers - it will keep for up to 2 months. Each serving provides 356kcal, 19g protein, 46g carbohydrate (of which 6g sugars), 9g fat (of which 1g saturates), 8g fibre and 1g salt. 300g/10½oz yellow split peas1 onion, chopped200g/7oz chopped tomatoes (from a tin or fresh)thumb of fresh root ginger, finely grated2 tsp cumin seeds, 1 tsp crushed finely in a mortar2 tsp ground turmeric2 garlic cloves, one crushed, one thinly sliced 10 freeze-dried curry leaves700ml/1¼ pts hot vegetable stock1 hot green finger chilli, thinly sliced2 tbsp vegetable or sunflower oillemon wedges, to serve 300g/10½oz yellow split peas 1 onion, chopped 200g/7oz chopped tomatoes (from a tin or fresh) thumb of fresh root ginger, finely grated 2 tsp cumin seeds, 1 tsp crushed finely in a mortar 2 tsp ground turmeric 2 garlic cloves, one crushed, one thinly sliced 10 freeze-dried curry leaves 700ml/1¼ pts hot vegetable stock 1 hot green finger chilli, thinly sliced 2 tbsp vegetable or sunflower oil lemon wedges, to serve Method Place the split peas, onion, tomatoes, ginger, ground cumin, turmeric, crushed garlic, curry leaves and stock into a slow cooker. Add most of the chilli and stir to combine. Cook on high for four hours, until the split peas are tender. Season the dal generously with salt and freshly ground black pepper. Just before serving, heat the oil in a saucepan. When the oil is very hot, add the whole cumin seeds and the sliced garlic. Fry until the garlic is golden-brown and the cumin smells toasty and almost smoky. Spoon the hot spiced oil over the dhal, scatter with the remaining green chilli, then serve with lemon wedges for squeezing. Place the split peas, onion, tomatoes, ginger, ground cumin, turmeric, crushed garlic, curry leaves and stock into a slow cooker. Add most of the chilli and stir to combine. Cook on high for four hours, until the split peas are tender. Place the split peas, onion, tomatoes, ginger, ground cumin, turmeric, crushed garlic, curry leaves and stock into a slow cooker. Add most of the chilli and stir to combine. Cook on high for four hours, until the split peas are tender. Season the dal generously with salt and freshly ground black pepper. Just before serving, heat the oil in a saucepan. When the oil is very hot, add the whole cumin seeds and the sliced garlic. Fry until the garlic is golden-brown and the cumin smells toasty and almost smoky. Spoon the hot spiced oil over the dhal, scatter with the remaining green chilli, then serve with lemon wedges for squeezing. Season the dal generously with salt and freshly ground black pepper. Just before serving, heat the oil in a saucepan. When the oil is very hot, add the whole cumin seeds and the sliced garlic. Fry until the garlic is golden-brown and the cumin smells toasty and almost smoky. Spoon the hot spiced oil over the dhal, scatter with the remaining green chilli, then serve with lemon wedges for squeezing. Recipe tips In November 2023, this recipe was costed at an average of £6.17 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. | {
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"url": "https://www.bbc.co.uk/food/recipes/slow_cooker_split_pea_93320",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow cooker dal recipe",
"content": "An average of 4.1 out of 5 stars from 79 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_split_pea_93320_16x9.jpg Tasty and filling, dal makes a cheap, healthy and satisfying meal. Try freezing it in portion-sized containers - it will keep for up to 2 months. Each serving provides 356kcal, 19g protein, 46g carbohydrate (of which 6g sugars), 9g fat (of which 1g saturates), 8g fibre and 1g salt. 300g/10½oz yellow split peas1 onion, chopped200g/7oz chopped tomatoes (from a tin or fresh)thumb of fresh root ginger, finely grated2 tsp cumin seeds, 1 tsp crushed finely in a mortar2 tsp ground turmeric2 garlic cloves, one crushed, one thinly sliced 10 freeze-dried curry leaves700ml/1¼ pts hot vegetable stock1 hot green finger chilli, thinly sliced2 tbsp vegetable or sunflower oillemon wedges, to serve 300g/10½oz yellow split peas 1 onion, chopped 200g/7oz chopped tomatoes (from a tin or fresh) thumb of fresh root ginger, finely grated 2 tsp cumin seeds, 1 tsp crushed finely in a mortar 2 tsp ground turmeric 2 garlic cloves, one crushed, one thinly sliced 10 freeze-dried curry leaves 700ml/1¼ pts hot vegetable stock 1 hot green finger chilli, thinly sliced 2 tbsp vegetable or sunflower oil lemon wedges, to serve Method Place the split peas, onion, tomatoes, ginger, ground cumin, turmeric, crushed garlic, curry leaves and stock into a slow cooker. Add most of the chilli and stir to combine. Cook on high for four hours, until the split peas are tender. Season the dal generously with salt and freshly ground black pepper. Just before serving, heat the oil in a saucepan. When the oil is very hot, add the whole cumin seeds and the sliced garlic. Fry until the garlic is golden-brown and the cumin smells toasty and almost smoky. Spoon the hot spiced oil over the dhal, scatter with the remaining green chilli, then serve with lemon wedges for squeezing. Place the split peas, onion, tomatoes, ginger, ground cumin, turmeric, crushed garlic, curry leaves and stock into a slow cooker. Add most of the chilli and stir to combine. Cook on high for four hours, until the split peas are tender. Place the split peas, onion, tomatoes, ginger, ground cumin, turmeric, crushed garlic, curry leaves and stock into a slow cooker. Add most of the chilli and stir to combine. Cook on high for four hours, until the split peas are tender. Season the dal generously with salt and freshly ground black pepper. Just before serving, heat the oil in a saucepan. When the oil is very hot, add the whole cumin seeds and the sliced garlic. Fry until the garlic is golden-brown and the cumin smells toasty and almost smoky. Spoon the hot spiced oil over the dhal, scatter with the remaining green chilli, then serve with lemon wedges for squeezing. Season the dal generously with salt and freshly ground black pepper. Just before serving, heat the oil in a saucepan. When the oil is very hot, add the whole cumin seeds and the sliced garlic. Fry until the garlic is golden-brown and the cumin smells toasty and almost smoky. Spoon the hot spiced oil over the dhal, scatter with the remaining green chilli, then serve with lemon wedges for squeezing. Recipe tips In November 2023, this recipe was costed at an average of £6.17 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard."
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} | 7e5330a3d8308083b410d35ad0c6a0a4d74ca4681a13843d2cfcfb6d56ed7a05 | Slow cooker goulash recipe
An average of 4.2 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_goulash_90947_16x9.jpg There’s nothing nicer than coming home to a comforting meal – in this case, a beef goulash that's been bubbling away in your slow cooker! Serve with freshly cooked rice, jacket potatoes or tagliatelle, with some green vegetables alongside. Each serving provides 563 kcal, 57g protein, 24g carbohydrates (of which 17g sugars), 25g fat (of which 9g saturates), 6g fibre and 1.1g salt. 3 tbsp olive oil1kg/2lb 4oz braising or stewing beef, cut into chunks (see recipe tip below)2 tbsp plain flour1½ tbsp mild paprika (not smoked)2 onions, chopped2 garlic cloves, crushed3 peppers, any colour, cut into bite-sized chunks400g tin chopped tomatoes2 tbsp tomato purée1 tsp caraway seeds (optional)1 beef stock cube, crumbled1 tsp caster or granulated sugarsalt and freshly ground black pepper½ small bunch curly or flatleaf parsley, chopped, to garnish8 tbsp soured cream, to serve 3 tbsp olive oil 1kg/2lb 4oz braising or stewing beef, cut into chunks (see recipe tip below) 2 tbsp plain flour 1½ tbsp mild paprika (not smoked) 2 onions, chopped 2 garlic cloves, crushed 3 peppers, any colour, cut into bite-sized chunks 400g tin chopped tomatoes 2 tbsp tomato purée 1 tsp caraway seeds (optional) 1 beef stock cube, crumbled 1 tsp caster or granulated sugar salt and freshly ground black pepper ½ small bunch curly or flatleaf parsley, chopped, to garnish 8 tbsp soured cream, to serve Method Brown the beef the night before or in the morning. Heat 2 tablespoons of the oil in a large frying pan over a medium heat and fry the meat in batches, until the chunks are sealed and browned all over. Remove the beef and place in a bowl. Pour 200ml/7fl oz water into the frying pan and bring to a simmer, scraping up all the beefy bits on the bottom. Tip into a jug. Stir the flour and paprika into the beef chunks. Put back into the pan with the remaining oil and cook, stirring, for 2 minutes until the dustiness has disappeared. If preparing the night before, cool the meat to room temperature then chill overnight with the jug of stock. To cook the goulash, place the beef chunks, onions, garlic and peppers in the slow cooker. Tip the tomatoes into a large jug or bowl and stir through the tomato purée, caraway seeds, if using, crumbled stock cube and sugar. Pour 450ml/16fl oz water into the reserved stock and pour this stock mixture and the tomato mixture all over the beef and vegetables. Give everything a good stir.Turn the slow cooker to low and cook for 7–9 hours until the beef is falling apart and tender and the sauce has thickened slightly. Season with salt and pepper and stir through half of the parsley. To serve, swirl through the soured cream and garnish with the remaining parsley and some black pepper. Brown the beef the night before or in the morning. Heat 2 tablespoons of the oil in a large frying pan over a medium heat and fry the meat in batches, until the chunks are sealed and browned all over. Brown the beef the night before or in the morning. Heat 2 tablespoons of the oil in a large frying pan over a medium heat and fry the meat in batches, until the chunks are sealed and browned all over. Remove the beef and place in a bowl. Pour 200ml/7fl oz water into the frying pan and bring to a simmer, scraping up all the beefy bits on the bottom. Tip into a jug. Stir the flour and paprika into the beef chunks. Put back into the pan with the remaining oil and cook, stirring, for 2 minutes until the dustiness has disappeared. If preparing the night before, cool the meat to room temperature then chill overnight with the jug of stock. Remove the beef and place in a bowl. Pour 200ml/7fl oz water into the frying pan and bring to a simmer, scraping up all the beefy bits on the bottom. Tip into a jug. Stir the flour and paprika into the beef chunks. Put back into the pan with the remaining oil and cook, stirring, for 2 minutes until the dustiness has disappeared. If preparing the night before, cool the meat to room temperature then chill overnight with the jug of stock. To cook the goulash, place the beef chunks, onions, garlic and peppers in the slow cooker. Tip the tomatoes into a large jug or bowl and stir through the tomato purée, caraway seeds, if using, crumbled stock cube and sugar. Pour 450ml/16fl oz water into the reserved stock and pour this stock mixture and the tomato mixture all over the beef and vegetables. Give everything a good stir. To cook the goulash, place the beef chunks, onions, garlic and peppers in the slow cooker. Tip the tomatoes into a large jug or bowl and stir through the tomato purée, caraway seeds, if using, crumbled stock cube and sugar. Pour 450ml/16fl oz water into the reserved stock and pour this stock mixture and the tomato mixture all over the beef and vegetables. Give everything a good stir. Turn the slow cooker to low and cook for 7–9 hours until the beef is falling apart and tender and the sauce has thickened slightly. Season with salt and pepper and stir through half of the parsley. To serve, swirl through the soured cream and garnish with the remaining parsley and some black pepper. Turn the slow cooker to low and cook for 7–9 hours until the beef is falling apart and tender and the sauce has thickened slightly. Season with salt and pepper and stir through half of the parsley. To serve, swirl through the soured cream and garnish with the remaining parsley and some black pepper. Recipe tips Pick a cut of meat to suit your schedule. Leaner, slow-cook cuts like silverside and brisket will be ready more quickly (in fact they will be a bit dry if cooked for too long), so are suited to 7 hour stews. Fattier, tougher cuts like shin, ox cheek, feather blade or chuck will melt down nicely over 9 hours. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow cooker goulash recipe",
"content": "An average of 4.2 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_goulash_90947_16x9.jpg There’s nothing nicer than coming home to a comforting meal – in this case, a beef goulash that's been bubbling away in your slow cooker! Serve with freshly cooked rice, jacket potatoes or tagliatelle, with some green vegetables alongside. Each serving provides 563 kcal, 57g protein, 24g carbohydrates (of which 17g sugars), 25g fat (of which 9g saturates), 6g fibre and 1.1g salt. 3 tbsp olive oil1kg/2lb 4oz braising or stewing beef, cut into chunks (see recipe tip below)2 tbsp plain flour1½ tbsp mild paprika (not smoked)2 onions, chopped2 garlic cloves, crushed3 peppers, any colour, cut into bite-sized chunks400g tin chopped tomatoes2 tbsp tomato purée1 tsp caraway seeds (optional)1 beef stock cube, crumbled1 tsp caster or granulated sugarsalt and freshly ground black pepper½ small bunch curly or flatleaf parsley, chopped, to garnish8 tbsp soured cream, to serve 3 tbsp olive oil 1kg/2lb 4oz braising or stewing beef, cut into chunks (see recipe tip below) 2 tbsp plain flour 1½ tbsp mild paprika (not smoked) 2 onions, chopped 2 garlic cloves, crushed 3 peppers, any colour, cut into bite-sized chunks 400g tin chopped tomatoes 2 tbsp tomato purée 1 tsp caraway seeds (optional) 1 beef stock cube, crumbled 1 tsp caster or granulated sugar salt and freshly ground black pepper ½ small bunch curly or flatleaf parsley, chopped, to garnish 8 tbsp soured cream, to serve Method Brown the beef the night before or in the morning. Heat 2 tablespoons of the oil in a large frying pan over a medium heat and fry the meat in batches, until the chunks are sealed and browned all over. Remove the beef and place in a bowl. Pour 200ml/7fl oz water into the frying pan and bring to a simmer, scraping up all the beefy bits on the bottom. Tip into a jug. Stir the flour and paprika into the beef chunks. Put back into the pan with the remaining oil and cook, stirring, for 2 minutes until the dustiness has disappeared. If preparing the night before, cool the meat to room temperature then chill overnight with the jug of stock. To cook the goulash, place the beef chunks, onions, garlic and peppers in the slow cooker. Tip the tomatoes into a large jug or bowl and stir through the tomato purée, caraway seeds, if using, crumbled stock cube and sugar. Pour 450ml/16fl oz water into the reserved stock and pour this stock mixture and the tomato mixture all over the beef and vegetables. Give everything a good stir.Turn the slow cooker to low and cook for 7–9 hours until the beef is falling apart and tender and the sauce has thickened slightly. Season with salt and pepper and stir through half of the parsley. To serve, swirl through the soured cream and garnish with the remaining parsley and some black pepper. Brown the beef the night before or in the morning. Heat 2 tablespoons of the oil in a large frying pan over a medium heat and fry the meat in batches, until the chunks are sealed and browned all over. Brown the beef the night before or in the morning. Heat 2 tablespoons of the oil in a large frying pan over a medium heat and fry the meat in batches, until the chunks are sealed and browned all over. Remove the beef and place in a bowl. Pour 200ml/7fl oz water into the frying pan and bring to a simmer, scraping up all the beefy bits on the bottom. Tip into a jug. Stir the flour and paprika into the beef chunks. Put back into the pan with the remaining oil and cook, stirring, for 2 minutes until the dustiness has disappeared. If preparing the night before, cool the meat to room temperature then chill overnight with the jug of stock. Remove the beef and place in a bowl. Pour 200ml/7fl oz water into the frying pan and bring to a simmer, scraping up all the beefy bits on the bottom. Tip into a jug. Stir the flour and paprika into the beef chunks. Put back into the pan with the remaining oil and cook, stirring, for 2 minutes until the dustiness has disappeared. If preparing the night before, cool the meat to room temperature then chill overnight with the jug of stock. To cook the goulash, place the beef chunks, onions, garlic and peppers in the slow cooker. Tip the tomatoes into a large jug or bowl and stir through the tomato purée, caraway seeds, if using, crumbled stock cube and sugar. Pour 450ml/16fl oz water into the reserved stock and pour this stock mixture and the tomato mixture all over the beef and vegetables. Give everything a good stir. To cook the goulash, place the beef chunks, onions, garlic and peppers in the slow cooker. Tip the tomatoes into a large jug or bowl and stir through the tomato purée, caraway seeds, if using, crumbled stock cube and sugar. Pour 450ml/16fl oz water into the reserved stock and pour this stock mixture and the tomato mixture all over the beef and vegetables. Give everything a good stir. Turn the slow cooker to low and cook for 7–9 hours until the beef is falling apart and tender and the sauce has thickened slightly. Season with salt and pepper and stir through half of the parsley. To serve, swirl through the soured cream and garnish with the remaining parsley and some black pepper. Turn the slow cooker to low and cook for 7–9 hours until the beef is falling apart and tender and the sauce has thickened slightly. Season with salt and pepper and stir through half of the parsley. To serve, swirl through the soured cream and garnish with the remaining parsley and some black pepper. Recipe tips Pick a cut of meat to suit your schedule. Leaner, slow-cook cuts like silverside and brisket will be ready more quickly (in fact they will be a bit dry if cooked for too long), so are suited to 7 hour stews. Fattier, tougher cuts like shin, ox cheek, feather blade or chuck will melt down nicely over 9 hours."
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} | 2609c9ac2c1e438696bc23bf1b697f389a0e607014554883982c4ffc9b44330f | Slow cooker Chinese-style beef recipe
An average of 4.5 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/five-spice_braised_beef_86835_16x9.jpg This slow-cooker beef recipe makes a lovely change from a stir-fry but is just as easy to prepare. Equipment and preparation: For this recipe, you will need an electric slow-cooker, at least 3.5 litres/6 pints in capacity. 2 tbsp sunflower oil2 large red onions, thinly sliced50g/1¾oz piece fresh root ginger, peeled, finely grated4 garlic cloves, crushed1 tsp dried chilli flakes500g/1lb 2oz braising steak, trimmed, cut into 5cm/2in cubes 2 tsp Chinese five-spice powder350ml/12fl oz hot beef stock (made with 1 stock cube) 4 tbsp dark soy sauce4 tsp cornflour2 tbsp clear honeyfreshly ground black pepper 2 tbsp sunflower oil 2 large red onions, thinly sliced 50g/1¾oz piece fresh root ginger, peeled, finely grated 4 garlic cloves, crushed 1 tsp dried chilli flakes 500g/1lb 2oz braising steak, trimmed, cut into 5cm/2in cubes 2 tsp Chinese five-spice powder 350ml/12fl oz hot beef stock (made with 1 stock cube) 4 tbsp dark soy sauce 4 tsp cornflour 2 tbsp clear honey freshly ground black pepper Method Heat the oil in a large, heavy-based frying pan over a medium heat. Add the onions and fry for 8-10 minutes, stirring regularly, until softened and lightly browned. Add the ginger, garlic and chilli flakes, stir well and cook for 2-3 minutes, making sure the garlic doesn't burn.Season the beef all over with pepper, then sprinkle over the five-spice powder and mix to coat evenly. Add to the pan and fry for 3-4 minutes, turning the beef regularly until lightly browned all over. Transfer to the slow-cooker. Pour over the stock and stir in the soy sauce. Cover and cook on high for 4 hours, until the beef is meltingly tender. When the beef is cooked, whisk the cornflour with 1 tablespoon water to a smooth paste, stir in the honey. Add to the slow-cooker, cover and cook for 12-15 minutes, or until the sauce is glossy and has thickened slightly. Serve the beef with steamed rice or boiled noodles and stir-fried vegetables. Heat the oil in a large, heavy-based frying pan over a medium heat. Add the onions and fry for 8-10 minutes, stirring regularly, until softened and lightly browned. Add the ginger, garlic and chilli flakes, stir well and cook for 2-3 minutes, making sure the garlic doesn't burn. Heat the oil in a large, heavy-based frying pan over a medium heat. Add the onions and fry for 8-10 minutes, stirring regularly, until softened and lightly browned. Add the ginger, garlic and chilli flakes, stir well and cook for 2-3 minutes, making sure the garlic doesn't burn. Season the beef all over with pepper, then sprinkle over the five-spice powder and mix to coat evenly. Add to the pan and fry for 3-4 minutes, turning the beef regularly until lightly browned all over. Season the beef all over with pepper, then sprinkle over the five-spice powder and mix to coat evenly. Add to the pan and fry for 3-4 minutes, turning the beef regularly until lightly browned all over. Transfer to the slow-cooker. Pour over the stock and stir in the soy sauce. Cover and cook on high for 4 hours, until the beef is meltingly tender. Transfer to the slow-cooker. Pour over the stock and stir in the soy sauce. Cover and cook on high for 4 hours, until the beef is meltingly tender. When the beef is cooked, whisk the cornflour with 1 tablespoon water to a smooth paste, stir in the honey. Add to the slow-cooker, cover and cook for 12-15 minutes, or until the sauce is glossy and has thickened slightly. When the beef is cooked, whisk the cornflour with 1 tablespoon water to a smooth paste, stir in the honey. Add to the slow-cooker, cover and cook for 12-15 minutes, or until the sauce is glossy and has thickened slightly. Serve the beef with steamed rice or boiled noodles and stir-fried vegetables. Serve the beef with steamed rice or boiled noodles and stir-fried vegetables. Recipe tips If you are using pre-cut beef, it will probably be in small chunks, so reduce the cooking time by about 1 hour. Also, If you are not using a slow cooker you may need to add extra beef stock. | {
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"title": "Slow cooker Chinese-style beef recipe",
"content": "An average of 4.5 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/five-spice_braised_beef_86835_16x9.jpg This slow-cooker beef recipe makes a lovely change from a stir-fry but is just as easy to prepare. Equipment and preparation: For this recipe, you will need an electric slow-cooker, at least 3.5 litres/6 pints in capacity. 2 tbsp sunflower oil2 large red onions, thinly sliced50g/1¾oz piece fresh root ginger, peeled, finely grated4 garlic cloves, crushed1 tsp dried chilli flakes500g/1lb 2oz braising steak, trimmed, cut into 5cm/2in cubes 2 tsp Chinese five-spice powder350ml/12fl oz hot beef stock (made with 1 stock cube) 4 tbsp dark soy sauce4 tsp cornflour2 tbsp clear honeyfreshly ground black pepper 2 tbsp sunflower oil 2 large red onions, thinly sliced 50g/1¾oz piece fresh root ginger, peeled, finely grated 4 garlic cloves, crushed 1 tsp dried chilli flakes 500g/1lb 2oz braising steak, trimmed, cut into 5cm/2in cubes 2 tsp Chinese five-spice powder 350ml/12fl oz hot beef stock (made with 1 stock cube) 4 tbsp dark soy sauce 4 tsp cornflour 2 tbsp clear honey freshly ground black pepper Method Heat the oil in a large, heavy-based frying pan over a medium heat. Add the onions and fry for 8-10 minutes, stirring regularly, until softened and lightly browned. Add the ginger, garlic and chilli flakes, stir well and cook for 2-3 minutes, making sure the garlic doesn't burn.Season the beef all over with pepper, then sprinkle over the five-spice powder and mix to coat evenly. Add to the pan and fry for 3-4 minutes, turning the beef regularly until lightly browned all over. Transfer to the slow-cooker. Pour over the stock and stir in the soy sauce. Cover and cook on high for 4 hours, until the beef is meltingly tender. When the beef is cooked, whisk the cornflour with 1 tablespoon water to a smooth paste, stir in the honey. Add to the slow-cooker, cover and cook for 12-15 minutes, or until the sauce is glossy and has thickened slightly. Serve the beef with steamed rice or boiled noodles and stir-fried vegetables. Heat the oil in a large, heavy-based frying pan over a medium heat. Add the onions and fry for 8-10 minutes, stirring regularly, until softened and lightly browned. Add the ginger, garlic and chilli flakes, stir well and cook for 2-3 minutes, making sure the garlic doesn't burn. Heat the oil in a large, heavy-based frying pan over a medium heat. Add the onions and fry for 8-10 minutes, stirring regularly, until softened and lightly browned. Add the ginger, garlic and chilli flakes, stir well and cook for 2-3 minutes, making sure the garlic doesn't burn. Season the beef all over with pepper, then sprinkle over the five-spice powder and mix to coat evenly. Add to the pan and fry for 3-4 minutes, turning the beef regularly until lightly browned all over. Season the beef all over with pepper, then sprinkle over the five-spice powder and mix to coat evenly. Add to the pan and fry for 3-4 minutes, turning the beef regularly until lightly browned all over. Transfer to the slow-cooker. Pour over the stock and stir in the soy sauce. Cover and cook on high for 4 hours, until the beef is meltingly tender. Transfer to the slow-cooker. Pour over the stock and stir in the soy sauce. Cover and cook on high for 4 hours, until the beef is meltingly tender. When the beef is cooked, whisk the cornflour with 1 tablespoon water to a smooth paste, stir in the honey. Add to the slow-cooker, cover and cook for 12-15 minutes, or until the sauce is glossy and has thickened slightly. When the beef is cooked, whisk the cornflour with 1 tablespoon water to a smooth paste, stir in the honey. Add to the slow-cooker, cover and cook for 12-15 minutes, or until the sauce is glossy and has thickened slightly. Serve the beef with steamed rice or boiled noodles and stir-fried vegetables. Serve the beef with steamed rice or boiled noodles and stir-fried vegetables. Recipe tips If you are using pre-cut beef, it will probably be in small chunks, so reduce the cooking time by about 1 hour. Also, If you are not using a slow cooker you may need to add extra beef stock."
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} | 14c2ea62550f36972fd312e590c8b0a026e061de01ef190bcd626128044ee9de | Slow cooker chicken tagine recipe
Slow cooker chicken and vegetable tagine An average of 3.7 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chicken_and_96174_16x9.jpg This healthy slow cooker tagine is the friend you want to see at the end of the day. You can even prepare it the night before and pop it in the fridge (in the slow cooker bowl) ready to cook in the morning. Serve with brown rice or whole wheat couscous. Each serving provides 412 kcal, 26g protein, 38g carbohydrates (of which 22g sugars), 14g fat (of which 3g saturates), 15g fibre and 1.4g salt. 2 tbsp olive oil2 onions, cut into chunks2 garlic cloves, chopped4 chicken thighs, skin on, bone in 1 tsp ground cumin1 tsp smoked paprika1 tsp ground coriander1 tsp ground cinnamon1 tsp ground ginger4 carrots, cut into chunks2 parsnips, cut into chunks2 peppers (any colour), seeds removed, cut into chunks1 tsp dried oregano400g tin chopped tomatoes400g tin chickpeas, drained and rinsed1 tbsp tomato purée½ lemon, juice only 2 tbsp olive oil 2 onions, cut into chunks 2 garlic cloves, chopped 4 chicken thighs, skin on, bone in 1 tsp ground cumin 1 tsp smoked paprika 1 tsp ground coriander 1 tsp ground cinnamon 1 tsp ground ginger 4 carrots, cut into chunks 2 parsnips, cut into chunks 2 peppers (any colour), seeds removed, cut into chunks 1 tsp dried oregano 400g tin chopped tomatoes 400g tin chickpeas, drained and rinsed 1 tbsp tomato purée ½ lemon, juice only Method Heat the oil in a frying pan over a medium heat. Add the onions, garlic and chicken and fry for 5 minutes, or until the onions have softened and the chicken is golden. Stir in the spices and then transfer to the slow cooker.Put the carrots, parsnips, peppers and oregano into the slow cooker. Pour in the chopped tomatoes, then half-fill the tin with water and add to the slow cooker. Add the chickpeas, tomato purée and lemon juice.Cook on low for 5–7 hours. The chicken should be falling off the bone. You can serve it as is or remove the bones before serving, with brown rice or wholewheat couscous. Heat the oil in a frying pan over a medium heat. Add the onions, garlic and chicken and fry for 5 minutes, or until the onions have softened and the chicken is golden. Stir in the spices and then transfer to the slow cooker. Heat the oil in a frying pan over a medium heat. Add the onions, garlic and chicken and fry for 5 minutes, or until the onions have softened and the chicken is golden. Stir in the spices and then transfer to the slow cooker. Put the carrots, parsnips, peppers and oregano into the slow cooker. Pour in the chopped tomatoes, then half-fill the tin with water and add to the slow cooker. Add the chickpeas, tomato purée and lemon juice. Put the carrots, parsnips, peppers and oregano into the slow cooker. Pour in the chopped tomatoes, then half-fill the tin with water and add to the slow cooker. Add the chickpeas, tomato purée and lemon juice. Cook on low for 5–7 hours. The chicken should be falling off the bone. You can serve it as is or remove the bones before serving, with brown rice or wholewheat couscous. Cook on low for 5–7 hours. The chicken should be falling off the bone. You can serve it as is or remove the bones before serving, with brown rice or wholewheat couscous. | {
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"title": "Slow cooker chicken tagine recipe",
"content": "Slow cooker chicken and vegetable tagine An average of 3.7 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chicken_and_96174_16x9.jpg This healthy slow cooker tagine is the friend you want to see at the end of the day. You can even prepare it the night before and pop it in the fridge (in the slow cooker bowl) ready to cook in the morning. Serve with brown rice or whole wheat couscous. Each serving provides 412 kcal, 26g protein, 38g carbohydrates (of which 22g sugars), 14g fat (of which 3g saturates), 15g fibre and 1.4g salt. 2 tbsp olive oil2 onions, cut into chunks2 garlic cloves, chopped4 chicken thighs, skin on, bone in 1 tsp ground cumin1 tsp smoked paprika1 tsp ground coriander1 tsp ground cinnamon1 tsp ground ginger4 carrots, cut into chunks2 parsnips, cut into chunks2 peppers (any colour), seeds removed, cut into chunks1 tsp dried oregano400g tin chopped tomatoes400g tin chickpeas, drained and rinsed1 tbsp tomato purée½ lemon, juice only 2 tbsp olive oil 2 onions, cut into chunks 2 garlic cloves, chopped 4 chicken thighs, skin on, bone in 1 tsp ground cumin 1 tsp smoked paprika 1 tsp ground coriander 1 tsp ground cinnamon 1 tsp ground ginger 4 carrots, cut into chunks 2 parsnips, cut into chunks 2 peppers (any colour), seeds removed, cut into chunks 1 tsp dried oregano 400g tin chopped tomatoes 400g tin chickpeas, drained and rinsed 1 tbsp tomato purée ½ lemon, juice only Method Heat the oil in a frying pan over a medium heat. Add the onions, garlic and chicken and fry for 5 minutes, or until the onions have softened and the chicken is golden. Stir in the spices and then transfer to the slow cooker.Put the carrots, parsnips, peppers and oregano into the slow cooker. Pour in the chopped tomatoes, then half-fill the tin with water and add to the slow cooker. Add the chickpeas, tomato purée and lemon juice.Cook on low for 5–7 hours. The chicken should be falling off the bone. You can serve it as is or remove the bones before serving, with brown rice or wholewheat couscous. Heat the oil in a frying pan over a medium heat. Add the onions, garlic and chicken and fry for 5 minutes, or until the onions have softened and the chicken is golden. Stir in the spices and then transfer to the slow cooker. Heat the oil in a frying pan over a medium heat. Add the onions, garlic and chicken and fry for 5 minutes, or until the onions have softened and the chicken is golden. Stir in the spices and then transfer to the slow cooker. Put the carrots, parsnips, peppers and oregano into the slow cooker. Pour in the chopped tomatoes, then half-fill the tin with water and add to the slow cooker. Add the chickpeas, tomato purée and lemon juice. Put the carrots, parsnips, peppers and oregano into the slow cooker. Pour in the chopped tomatoes, then half-fill the tin with water and add to the slow cooker. Add the chickpeas, tomato purée and lemon juice. Cook on low for 5–7 hours. The chicken should be falling off the bone. You can serve it as is or remove the bones before serving, with brown rice or wholewheat couscous. Cook on low for 5–7 hours. The chicken should be falling off the bone. You can serve it as is or remove the bones before serving, with brown rice or wholewheat couscous."
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} | 700b0ee7753b04a58511639b4307f1ae5c73a3c4c9df357398c09be48b2ca220 | Slow cooker chicken casserole with dumplings recipe
An average of 4.5 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/somerset_chicken_36937_16x9.jpg Adding dumplings to this simple, slow-cooker chicken casserole makes it great value when feeding the family. Equipment and preparartion: For this recipe you will need a 6.5 litre/11½ pints electric slow-cooker. Each serving provides 1034 kcal, 53g protein, 98g carbohydrates (of which 16g sugars), 41g fat (of which 17g saturates), 12.5g fibre and 2.3g salt. 8 chicken thighs, skin on, bone in2 tbsp sunflower oil2 onions, thinly sliced600g/1lb 5oz large waxy potatoes, peeled, cut into chunks3 carrots, peeled, cut into chunks2 parsnips, peeled, cut into chunks3 tbsp plain flour200ml/7fl oz hot chicken stock (made with 1 stock cube)500ml/18fl oz dry cider1 tbsp wholegrain mustardsalt and freshly ground black pepper 8 chicken thighs, skin on, bone in 2 tbsp sunflower oil 2 onions, thinly sliced 600g/1lb 5oz large waxy potatoes, peeled, cut into chunks 3 carrots, peeled, cut into chunks 2 parsnips, peeled, cut into chunks 3 tbsp plain flour 200ml/7fl oz hot chicken stock (made with 1 stock cube) 500ml/18fl oz dry cider 1 tbsp wholegrain mustard salt and freshly ground black pepper 200g/7oz self-raising flour, plus extra for dusting100g/3½oz suet, shredded3 tbsp finely chopped fresh sage (or 1 tsp dried sage leaves) 200g/7oz self-raising flour, plus extra for dusting 100g/3½oz suet, shredded 3 tbsp finely chopped fresh sage (or 1 tsp dried sage leaves) Method Season the chicken thighs all over with a little salt and pepper. Heat the oil in a large, heavy-based, non-stick frying pan over a medium heat. Add the chicken thighs skin-side down and fry for 6-8 minutes, or until deep golden-brown. Turn the chicken over and fry for 2-3 minutes. Transfer the chicken to a plate and set aside.Put the vegetables in the slow-cooker. Sprinkle over the flour and stir to coat. Add the chicken and pour over the stock and cider. Stir in the mustard. Cover and cook on high for 4½ hours.When the casserole has been cooking for about 4 hours, make the dumplings. Mix together the flour, suet and sage in a large mixing bowl. Season with salt and pepper. Make a well and gradually pour in 125ml/4fl oz cold water in a thin stream, slowly bringing the dry ingredients into the pool of water and stirring using a wooden spoon until the mixture comes together as a soft, squidgy dough. Turn the dough out onto a lightly floured work surface and divide it into 12 pieces. Roll the pieces into balls. Remove the lid from the slow-cooker and skim off any fat that has risen to the surface. Arrange the dumplings on top of the casserole and cover. Cook for 30 minutes, or until the dumplings puff up. Spoon the casserole and dumplings onto plates and serve with steamed kale, shredded cabbage or green beans. Season the chicken thighs all over with a little salt and pepper. Heat the oil in a large, heavy-based, non-stick frying pan over a medium heat. Add the chicken thighs skin-side down and fry for 6-8 minutes, or until deep golden-brown. Season the chicken thighs all over with a little salt and pepper. Heat the oil in a large, heavy-based, non-stick frying pan over a medium heat. Add the chicken thighs skin-side down and fry for 6-8 minutes, or until deep golden-brown. Turn the chicken over and fry for 2-3 minutes. Transfer the chicken to a plate and set aside. Turn the chicken over and fry for 2-3 minutes. Transfer the chicken to a plate and set aside. Put the vegetables in the slow-cooker. Sprinkle over the flour and stir to coat. Add the chicken and pour over the stock and cider. Stir in the mustard. Cover and cook on high for 4½ hours. Put the vegetables in the slow-cooker. Sprinkle over the flour and stir to coat. Add the chicken and pour over the stock and cider. Stir in the mustard. Cover and cook on high for 4½ hours. When the casserole has been cooking for about 4 hours, make the dumplings. Mix together the flour, suet and sage in a large mixing bowl. Season with salt and pepper. When the casserole has been cooking for about 4 hours, make the dumplings. Mix together the flour, suet and sage in a large mixing bowl. Season with salt and pepper. Make a well and gradually pour in 125ml/4fl oz cold water in a thin stream, slowly bringing the dry ingredients into the pool of water and stirring using a wooden spoon until the mixture comes together as a soft, squidgy dough. Make a well and gradually pour in 125ml/4fl oz cold water in a thin stream, slowly bringing the dry ingredients into the pool of water and stirring using a wooden spoon until the mixture comes together as a soft, squidgy dough. Turn the dough out onto a lightly floured work surface and divide it into 12 pieces. Roll the pieces into balls. Turn the dough out onto a lightly floured work surface and divide it into 12 pieces. Roll the pieces into balls. Remove the lid from the slow-cooker and skim off any fat that has risen to the surface. Arrange the dumplings on top of the casserole and cover. Cook for 30 minutes, or until the dumplings puff up. Remove the lid from the slow-cooker and skim off any fat that has risen to the surface. Arrange the dumplings on top of the casserole and cover. Cook for 30 minutes, or until the dumplings puff up. Spoon the casserole and dumplings onto plates and serve with steamed kale, shredded cabbage or green beans. Spoon the casserole and dumplings onto plates and serve with steamed kale, shredded cabbage or green beans. Recipe tips This casserole can be made with boneless, skinless chicken thighs if preferred, but the bone-in thighs add extra flavour. To considerably reduce the calories and fat in this recipe, half the dumpling recipe to make eight dumplings (two smaller dumplings per person). | {
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"title": "Slow cooker chicken casserole with dumplings recipe",
"content": "An average of 4.5 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/somerset_chicken_36937_16x9.jpg Adding dumplings to this simple, slow-cooker chicken casserole makes it great value when feeding the family. Equipment and preparartion: For this recipe you will need a 6.5 litre/11½ pints electric slow-cooker. Each serving provides 1034 kcal, 53g protein, 98g carbohydrates (of which 16g sugars), 41g fat (of which 17g saturates), 12.5g fibre and 2.3g salt. 8 chicken thighs, skin on, bone in2 tbsp sunflower oil2 onions, thinly sliced600g/1lb 5oz large waxy potatoes, peeled, cut into chunks3 carrots, peeled, cut into chunks2 parsnips, peeled, cut into chunks3 tbsp plain flour200ml/7fl oz hot chicken stock (made with 1 stock cube)500ml/18fl oz dry cider1 tbsp wholegrain mustardsalt and freshly ground black pepper 8 chicken thighs, skin on, bone in 2 tbsp sunflower oil 2 onions, thinly sliced 600g/1lb 5oz large waxy potatoes, peeled, cut into chunks 3 carrots, peeled, cut into chunks 2 parsnips, peeled, cut into chunks 3 tbsp plain flour 200ml/7fl oz hot chicken stock (made with 1 stock cube) 500ml/18fl oz dry cider 1 tbsp wholegrain mustard salt and freshly ground black pepper 200g/7oz self-raising flour, plus extra for dusting100g/3½oz suet, shredded3 tbsp finely chopped fresh sage (or 1 tsp dried sage leaves) 200g/7oz self-raising flour, plus extra for dusting 100g/3½oz suet, shredded 3 tbsp finely chopped fresh sage (or 1 tsp dried sage leaves) Method Season the chicken thighs all over with a little salt and pepper. Heat the oil in a large, heavy-based, non-stick frying pan over a medium heat. Add the chicken thighs skin-side down and fry for 6-8 minutes, or until deep golden-brown. Turn the chicken over and fry for 2-3 minutes. Transfer the chicken to a plate and set aside.Put the vegetables in the slow-cooker. Sprinkle over the flour and stir to coat. Add the chicken and pour over the stock and cider. Stir in the mustard. Cover and cook on high for 4½ hours.When the casserole has been cooking for about 4 hours, make the dumplings. Mix together the flour, suet and sage in a large mixing bowl. Season with salt and pepper. Make a well and gradually pour in 125ml/4fl oz cold water in a thin stream, slowly bringing the dry ingredients into the pool of water and stirring using a wooden spoon until the mixture comes together as a soft, squidgy dough. Turn the dough out onto a lightly floured work surface and divide it into 12 pieces. Roll the pieces into balls. Remove the lid from the slow-cooker and skim off any fat that has risen to the surface. Arrange the dumplings on top of the casserole and cover. Cook for 30 minutes, or until the dumplings puff up. Spoon the casserole and dumplings onto plates and serve with steamed kale, shredded cabbage or green beans. Season the chicken thighs all over with a little salt and pepper. Heat the oil in a large, heavy-based, non-stick frying pan over a medium heat. Add the chicken thighs skin-side down and fry for 6-8 minutes, or until deep golden-brown. Season the chicken thighs all over with a little salt and pepper. Heat the oil in a large, heavy-based, non-stick frying pan over a medium heat. Add the chicken thighs skin-side down and fry for 6-8 minutes, or until deep golden-brown. Turn the chicken over and fry for 2-3 minutes. Transfer the chicken to a plate and set aside. Turn the chicken over and fry for 2-3 minutes. Transfer the chicken to a plate and set aside. Put the vegetables in the slow-cooker. Sprinkle over the flour and stir to coat. Add the chicken and pour over the stock and cider. Stir in the mustard. Cover and cook on high for 4½ hours. Put the vegetables in the slow-cooker. Sprinkle over the flour and stir to coat. Add the chicken and pour over the stock and cider. Stir in the mustard. Cover and cook on high for 4½ hours. When the casserole has been cooking for about 4 hours, make the dumplings. Mix together the flour, suet and sage in a large mixing bowl. Season with salt and pepper. When the casserole has been cooking for about 4 hours, make the dumplings. Mix together the flour, suet and sage in a large mixing bowl. Season with salt and pepper. Make a well and gradually pour in 125ml/4fl oz cold water in a thin stream, slowly bringing the dry ingredients into the pool of water and stirring using a wooden spoon until the mixture comes together as a soft, squidgy dough. Make a well and gradually pour in 125ml/4fl oz cold water in a thin stream, slowly bringing the dry ingredients into the pool of water and stirring using a wooden spoon until the mixture comes together as a soft, squidgy dough. Turn the dough out onto a lightly floured work surface and divide it into 12 pieces. Roll the pieces into balls. Turn the dough out onto a lightly floured work surface and divide it into 12 pieces. Roll the pieces into balls. Remove the lid from the slow-cooker and skim off any fat that has risen to the surface. Arrange the dumplings on top of the casserole and cover. Cook for 30 minutes, or until the dumplings puff up. Remove the lid from the slow-cooker and skim off any fat that has risen to the surface. Arrange the dumplings on top of the casserole and cover. Cook for 30 minutes, or until the dumplings puff up. Spoon the casserole and dumplings onto plates and serve with steamed kale, shredded cabbage or green beans. Spoon the casserole and dumplings onto plates and serve with steamed kale, shredded cabbage or green beans. Recipe tips This casserole can be made with boneless, skinless chicken thighs if preferred, but the bone-in thighs add extra flavour. To considerably reduce the calories and fat in this recipe, half the dumpling recipe to make eight dumplings (two smaller dumplings per person)."
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} | 44b9a0a7c7f2c8b6d9f5d3849456f95483cf06cf22f157160caaebab25cd5707 | Slow-cooker spring chicken soup recipe
An average of 3.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooker_spring_09191_16x9.jpg An alternative option is to use a whole chicken instead of the thighs in this soup. Shred the leg and thigh meat as per the recipe and keep the breast meat for sandwiches. 4 large chicken thighs, bone in, skin and extra fat removed2 onions, roughly chopped1 tsp English mustard powder2 chicken stock pots (or stock cubes)2 tbsp wholegrain mustard2 bay leaves2.5 litres/4½ pints boiling water300g/10½oz baby Chantenay carrots, scrubbed and larger ones halved125g/4½oz pearl barley200g/7oz frozen peas200g/7oz frozen broad beans 15g/½oz fresh flatleaf parsley, finely chopped10g fresh tarragon, finely chopped 10g fresh chives, finely snipped½ lemon, juice only salt and freshly ground black pepper 4 large chicken thighs, bone in, skin and extra fat removed 2 onions, roughly chopped 1 tsp English mustard powder 2 chicken stock pots (or stock cubes) 2 tbsp wholegrain mustard 2 bay leaves 2.5 litres/4½ pints boiling water 300g/10½oz baby Chantenay carrots, scrubbed and larger ones halved 125g/4½oz pearl barley 200g/7oz frozen peas 200g/7oz frozen broad beans 15g/½oz fresh flatleaf parsley, finely chopped 10g fresh tarragon, finely chopped 10g fresh chives, finely snipped ½ lemon, juice only salt and freshly ground black pepper Method Preheat the slow cooker to the lowest setting and boil the kettle. Put the chicken thighs and onions into the slow cooker with the mustard powder, stock pots, wholegrain mustard and bay leaves. Pour over the boiling water, put on the lid and leave to cook for 5 hours.Stir in the carrots and pearl barley. Continue cooking for a further hour until the carrots and barley are tender.Turn off the slow cooker and remove the chicken. Remove and discard the bay leaves, and stir in the peas and broad beans. Re-cover.Shred the chicken meat from the bones into small pieces. Stir the chicken, herbs and lemon juice into the soup and season with salt and pepper. Ladle straight into bowls, or leave to cool to room temperature before chilling and reheating over the next day or two. Preheat the slow cooker to the lowest setting and boil the kettle. Preheat the slow cooker to the lowest setting and boil the kettle. Put the chicken thighs and onions into the slow cooker with the mustard powder, stock pots, wholegrain mustard and bay leaves. Pour over the boiling water, put on the lid and leave to cook for 5 hours. Put the chicken thighs and onions into the slow cooker with the mustard powder, stock pots, wholegrain mustard and bay leaves. Pour over the boiling water, put on the lid and leave to cook for 5 hours. Stir in the carrots and pearl barley. Continue cooking for a further hour until the carrots and barley are tender. Stir in the carrots and pearl barley. Continue cooking for a further hour until the carrots and barley are tender. Turn off the slow cooker and remove the chicken. Remove and discard the bay leaves, and stir in the peas and broad beans. Re-cover. Turn off the slow cooker and remove the chicken. Remove and discard the bay leaves, and stir in the peas and broad beans. Re-cover. Shred the chicken meat from the bones into small pieces. Stir the chicken, herbs and lemon juice into the soup and season with salt and pepper. Ladle straight into bowls, or leave to cool to room temperature before chilling and reheating over the next day or two. Shred the chicken meat from the bones into small pieces. Stir the chicken, herbs and lemon juice into the soup and season with salt and pepper. Ladle straight into bowls, or leave to cool to room temperature before chilling and reheating over the next day or two. Recipe tips You can always use normal carrots that have been cut into bitesize pieces. | {
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"content": "An average of 3.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooker_spring_09191_16x9.jpg An alternative option is to use a whole chicken instead of the thighs in this soup. Shred the leg and thigh meat as per the recipe and keep the breast meat for sandwiches. 4 large chicken thighs, bone in, skin and extra fat removed2 onions, roughly chopped1 tsp English mustard powder2 chicken stock pots (or stock cubes)2 tbsp wholegrain mustard2 bay leaves2.5 litres/4½ pints boiling water300g/10½oz baby Chantenay carrots, scrubbed and larger ones halved125g/4½oz pearl barley200g/7oz frozen peas200g/7oz frozen broad beans 15g/½oz fresh flatleaf parsley, finely chopped10g fresh tarragon, finely chopped 10g fresh chives, finely snipped½ lemon, juice only salt and freshly ground black pepper 4 large chicken thighs, bone in, skin and extra fat removed 2 onions, roughly chopped 1 tsp English mustard powder 2 chicken stock pots (or stock cubes) 2 tbsp wholegrain mustard 2 bay leaves 2.5 litres/4½ pints boiling water 300g/10½oz baby Chantenay carrots, scrubbed and larger ones halved 125g/4½oz pearl barley 200g/7oz frozen peas 200g/7oz frozen broad beans 15g/½oz fresh flatleaf parsley, finely chopped 10g fresh tarragon, finely chopped 10g fresh chives, finely snipped ½ lemon, juice only salt and freshly ground black pepper Method Preheat the slow cooker to the lowest setting and boil the kettle. Put the chicken thighs and onions into the slow cooker with the mustard powder, stock pots, wholegrain mustard and bay leaves. Pour over the boiling water, put on the lid and leave to cook for 5 hours.Stir in the carrots and pearl barley. Continue cooking for a further hour until the carrots and barley are tender.Turn off the slow cooker and remove the chicken. Remove and discard the bay leaves, and stir in the peas and broad beans. Re-cover.Shred the chicken meat from the bones into small pieces. Stir the chicken, herbs and lemon juice into the soup and season with salt and pepper. Ladle straight into bowls, or leave to cool to room temperature before chilling and reheating over the next day or two. Preheat the slow cooker to the lowest setting and boil the kettle. Preheat the slow cooker to the lowest setting and boil the kettle. Put the chicken thighs and onions into the slow cooker with the mustard powder, stock pots, wholegrain mustard and bay leaves. Pour over the boiling water, put on the lid and leave to cook for 5 hours. Put the chicken thighs and onions into the slow cooker with the mustard powder, stock pots, wholegrain mustard and bay leaves. Pour over the boiling water, put on the lid and leave to cook for 5 hours. Stir in the carrots and pearl barley. Continue cooking for a further hour until the carrots and barley are tender. Stir in the carrots and pearl barley. Continue cooking for a further hour until the carrots and barley are tender. Turn off the slow cooker and remove the chicken. Remove and discard the bay leaves, and stir in the peas and broad beans. Re-cover. Turn off the slow cooker and remove the chicken. Remove and discard the bay leaves, and stir in the peas and broad beans. Re-cover. Shred the chicken meat from the bones into small pieces. Stir the chicken, herbs and lemon juice into the soup and season with salt and pepper. Ladle straight into bowls, or leave to cool to room temperature before chilling and reheating over the next day or two. Shred the chicken meat from the bones into small pieces. Stir the chicken, herbs and lemon juice into the soup and season with salt and pepper. Ladle straight into bowls, or leave to cool to room temperature before chilling and reheating over the next day or two. Recipe tips You can always use normal carrots that have been cut into bitesize pieces."
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} | 719c1956f8b990e4b77aa428a360b09bd55c1ca611b552c8cdb2fbeadac309f7 | Slow cooker brisket recipe
Slow cooker beef brisket with bean mash An average of 4.3 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_beef_brisket_98634_16x9.jpg This slow-cooker brisket recipe brings two of our favourite things together.: tender shreds of beef and easy slow cooking. This recipe requires no browning, but the stout makes the beef dark, rich and tender. A creamy bean mash is the perfect accompaniment. If you are making this recipe to serve two, make half the mash as, unlike the beef, it won't freeze well. Equipment: you need a slow cooker and a blender to make this recipe. 1.5kg/3lb 5oz beef brisket jointsalt and freshly ground black pepper2 onions, thinly sliced3 fresh bay leaves350ml/12fl oz Irish stout 1.5kg/3lb 5oz beef brisket joint salt and freshly ground black pepper 2 onions, thinly sliced 3 fresh bay leaves 350ml/12fl oz Irish stout knob of butter4 leeks, white parts only, thinly sliced2 garlic clovesfew sprigs fresh thyme, leaves only, or ½ tsp dried thyme2 x 400g/14oz tins cannellini beans4 tbsp crème fraîche1 tbsp chopped fresh parsley (optional) knob of butter 4 leeks, white parts only, thinly sliced 2 garlic cloves few sprigs fresh thyme, leaves only, or ½ tsp dried thyme 2 x 400g/14oz tins cannellini beans 4 tbsp crème fraîche 1 tbsp chopped fresh parsley (optional) Method Season the brisket joint generously with with salt and freshly ground black pepper.Sprinkle the sliced onions and bay leaves over the bottom of the slow cooker, top with the brisket and pour over the stout. Cook on low for 8-10 hours.For the cannellini bean mash, heat the butter in a frying pan and cook the leeks over a very gentle heat for 20 minutes, or until completely softened.Stir in the garlic and thyme leaves and season with salt and freshly ground black pepper.Blend the beans, leek mixture, crème fraîche and parsley to a purée in a food processor or blender.Return the mash to the frying pan and warm through. Season, to taste, with salt and freshly ground black pepper.To serve, spoon the mash onto serving plates. Carve the brisket into slices and place alongside. Spoon over a little of the cooking liquid from the slow cooker. Season the brisket joint generously with with salt and freshly ground black pepper. Season the brisket joint generously with with salt and freshly ground black pepper. Sprinkle the sliced onions and bay leaves over the bottom of the slow cooker, top with the brisket and pour over the stout. Sprinkle the sliced onions and bay leaves over the bottom of the slow cooker, top with the brisket and pour over the stout. Cook on low for 8-10 hours. Cook on low for 8-10 hours. For the cannellini bean mash, heat the butter in a frying pan and cook the leeks over a very gentle heat for 20 minutes, or until completely softened. For the cannellini bean mash, heat the butter in a frying pan and cook the leeks over a very gentle heat for 20 minutes, or until completely softened. Stir in the garlic and thyme leaves and season with salt and freshly ground black pepper. Stir in the garlic and thyme leaves and season with salt and freshly ground black pepper. Blend the beans, leek mixture, crème fraîche and parsley to a purée in a food processor or blender. Blend the beans, leek mixture, crème fraîche and parsley to a purée in a food processor or blender. Return the mash to the frying pan and warm through. Season, to taste, with salt and freshly ground black pepper. Return the mash to the frying pan and warm through. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the mash onto serving plates. Carve the brisket into slices and place alongside. Spoon over a little of the cooking liquid from the slow cooker. To serve, spoon the mash onto serving plates. Carve the brisket into slices and place alongside. Spoon over a little of the cooking liquid from the slow cooker. | {
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"content": "Slow cooker beef brisket with bean mash An average of 4.3 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_beef_brisket_98634_16x9.jpg This slow-cooker brisket recipe brings two of our favourite things together.: tender shreds of beef and easy slow cooking. This recipe requires no browning, but the stout makes the beef dark, rich and tender. A creamy bean mash is the perfect accompaniment. If you are making this recipe to serve two, make half the mash as, unlike the beef, it won't freeze well. Equipment: you need a slow cooker and a blender to make this recipe. 1.5kg/3lb 5oz beef brisket jointsalt and freshly ground black pepper2 onions, thinly sliced3 fresh bay leaves350ml/12fl oz Irish stout 1.5kg/3lb 5oz beef brisket joint salt and freshly ground black pepper 2 onions, thinly sliced 3 fresh bay leaves 350ml/12fl oz Irish stout knob of butter4 leeks, white parts only, thinly sliced2 garlic clovesfew sprigs fresh thyme, leaves only, or ½ tsp dried thyme2 x 400g/14oz tins cannellini beans4 tbsp crème fraîche1 tbsp chopped fresh parsley (optional) knob of butter 4 leeks, white parts only, thinly sliced 2 garlic cloves few sprigs fresh thyme, leaves only, or ½ tsp dried thyme 2 x 400g/14oz tins cannellini beans 4 tbsp crème fraîche 1 tbsp chopped fresh parsley (optional) Method Season the brisket joint generously with with salt and freshly ground black pepper.Sprinkle the sliced onions and bay leaves over the bottom of the slow cooker, top with the brisket and pour over the stout. Cook on low for 8-10 hours.For the cannellini bean mash, heat the butter in a frying pan and cook the leeks over a very gentle heat for 20 minutes, or until completely softened.Stir in the garlic and thyme leaves and season with salt and freshly ground black pepper.Blend the beans, leek mixture, crème fraîche and parsley to a purée in a food processor or blender.Return the mash to the frying pan and warm through. Season, to taste, with salt and freshly ground black pepper.To serve, spoon the mash onto serving plates. Carve the brisket into slices and place alongside. Spoon over a little of the cooking liquid from the slow cooker. Season the brisket joint generously with with salt and freshly ground black pepper. Season the brisket joint generously with with salt and freshly ground black pepper. Sprinkle the sliced onions and bay leaves over the bottom of the slow cooker, top with the brisket and pour over the stout. Sprinkle the sliced onions and bay leaves over the bottom of the slow cooker, top with the brisket and pour over the stout. Cook on low for 8-10 hours. Cook on low for 8-10 hours. For the cannellini bean mash, heat the butter in a frying pan and cook the leeks over a very gentle heat for 20 minutes, or until completely softened. For the cannellini bean mash, heat the butter in a frying pan and cook the leeks over a very gentle heat for 20 minutes, or until completely softened. Stir in the garlic and thyme leaves and season with salt and freshly ground black pepper. Stir in the garlic and thyme leaves and season with salt and freshly ground black pepper. Blend the beans, leek mixture, crème fraîche and parsley to a purée in a food processor or blender. Blend the beans, leek mixture, crème fraîche and parsley to a purée in a food processor or blender. Return the mash to the frying pan and warm through. Season, to taste, with salt and freshly ground black pepper. Return the mash to the frying pan and warm through. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the mash onto serving plates. Carve the brisket into slices and place alongside. Spoon over a little of the cooking liquid from the slow cooker. To serve, spoon the mash onto serving plates. Carve the brisket into slices and place alongside. Spoon over a little of the cooking liquid from the slow cooker."
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} | f2addca25c4d278c5ea302a1016ea39d35aa86f048cd7f4661c7da2cd532c38d | Slow cooker coq au vin recipe
An average of 4.4 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_coq_au_vin_42881_16x9.jpg This takes a little more effort than some slow cooker recipes but it's well worth the effort. Serve with good crusty bread or mashed potatoes. 400g/14oz shallots, peeled and left whole2 carrots, cut into chunky pieces, about 2½cm/1in 2 sticks celery, cut into 1cm/½in slicessalt and freshly ground black pepper100g/3½oz smoked, dry-cured lardons2 tbsp plain flour4 whole chicken legs, cut into thighs and drumsticks1 fresh bay leaffew sprigs fresh thyme, or 1 tsp dried 2 garlic cloves, crushed1 tbsp tomato purée300ml/½pt full-bodied red wine100ml/3½fl oz good quality chicken stock 150g/5½oz button or crimini mushrooms, or larger mushrooms cut in half 400g/14oz shallots, peeled and left whole 2 carrots, cut into chunky pieces, about 2½cm/1in 2 sticks celery, cut into 1cm/½in slices salt and freshly ground black pepper 100g/3½oz smoked, dry-cured lardons 2 tbsp plain flour 4 whole chicken legs, cut into thighs and drumsticks 1 fresh bay leaf few sprigs fresh thyme, or 1 tsp dried 2 garlic cloves, crushed 1 tbsp tomato purée 300ml/½pt full-bodied red wine 100ml/3½fl oz good quality chicken stock 150g/5½oz button or crimini mushrooms, or larger mushrooms cut in half Method Put the shallots, carrots and celery into a slow cooker, and season with salt and freshly ground black pepper. Fry the lardons in a large frying pan over a low heat for 10 minutes until crisp, golden and the fat has run from the meat. Remove from the pan and tip most of the fat into a heatproof bowl.Meanwhile, put the flour into a food bag or bowl, season with salt and freshly ground pepper, then toss the chicken pieces in the flour to coat. Fry the floured chicken in the residual bacon fat until golden-brown, about five minutes each side. Put the chicken on top of the vegetables in the slow cooker and scatter with the lardons, bay leaf and thyme sprigs.Add a little more fat to the pan if needed, then add the garlic and tomato purée. Cook for a minute, then add the wine and bring to the boil for two minutes. Add the stock, return to the boil, season with salt and freshly ground black pepper, then pour over the meat and vegetables. Cover with the lid then cook on low for six hours, until the chicken is very tender.Just before serving, heat a little fat in a frying pan and fry the mushrooms over a high heat, until golden-brown. Scatter over the chicken and serve. Put the shallots, carrots and celery into a slow cooker, and season with salt and freshly ground black pepper. Fry the lardons in a large frying pan over a low heat for 10 minutes until crisp, golden and the fat has run from the meat. Remove from the pan and tip most of the fat into a heatproof bowl. Put the shallots, carrots and celery into a slow cooker, and season with salt and freshly ground black pepper. Fry the lardons in a large frying pan over a low heat for 10 minutes until crisp, golden and the fat has run from the meat. Remove from the pan and tip most of the fat into a heatproof bowl. Meanwhile, put the flour into a food bag or bowl, season with salt and freshly ground pepper, then toss the chicken pieces in the flour to coat. Meanwhile, put the flour into a food bag or bowl, season with salt and freshly ground pepper, then toss the chicken pieces in the flour to coat. Fry the floured chicken in the residual bacon fat until golden-brown, about five minutes each side. Put the chicken on top of the vegetables in the slow cooker and scatter with the lardons, bay leaf and thyme sprigs. Fry the floured chicken in the residual bacon fat until golden-brown, about five minutes each side. Put the chicken on top of the vegetables in the slow cooker and scatter with the lardons, bay leaf and thyme sprigs. Add a little more fat to the pan if needed, then add the garlic and tomato purée. Cook for a minute, then add the wine and bring to the boil for two minutes. Add the stock, return to the boil, season with salt and freshly ground black pepper, then pour over the meat and vegetables. Cover with the lid then cook on low for six hours, until the chicken is very tender. Add a little more fat to the pan if needed, then add the garlic and tomato purée. Cook for a minute, then add the wine and bring to the boil for two minutes. Add the stock, return to the boil, season with salt and freshly ground black pepper, then pour over the meat and vegetables. Cover with the lid then cook on low for six hours, until the chicken is very tender. Just before serving, heat a little fat in a frying pan and fry the mushrooms over a high heat, until golden-brown. Scatter over the chicken and serve. Just before serving, heat a little fat in a frying pan and fry the mushrooms over a high heat, until golden-brown. Scatter over the chicken and serve. Recipe tips Shallots can be time consuming to peel. To make it easier, pour boiling water over the shallots and let them soak for a few minutes. Drain, then peel. You will find that the skin comes away easily. | {
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"title": "Slow cooker coq au vin recipe",
"content": "An average of 4.4 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_coq_au_vin_42881_16x9.jpg This takes a little more effort than some slow cooker recipes but it's well worth the effort. Serve with good crusty bread or mashed potatoes. 400g/14oz shallots, peeled and left whole2 carrots, cut into chunky pieces, about 2½cm/1in 2 sticks celery, cut into 1cm/½in slicessalt and freshly ground black pepper100g/3½oz smoked, dry-cured lardons2 tbsp plain flour4 whole chicken legs, cut into thighs and drumsticks1 fresh bay leaffew sprigs fresh thyme, or 1 tsp dried 2 garlic cloves, crushed1 tbsp tomato purée300ml/½pt full-bodied red wine100ml/3½fl oz good quality chicken stock 150g/5½oz button or crimini mushrooms, or larger mushrooms cut in half 400g/14oz shallots, peeled and left whole 2 carrots, cut into chunky pieces, about 2½cm/1in 2 sticks celery, cut into 1cm/½in slices salt and freshly ground black pepper 100g/3½oz smoked, dry-cured lardons 2 tbsp plain flour 4 whole chicken legs, cut into thighs and drumsticks 1 fresh bay leaf few sprigs fresh thyme, or 1 tsp dried 2 garlic cloves, crushed 1 tbsp tomato purée 300ml/½pt full-bodied red wine 100ml/3½fl oz good quality chicken stock 150g/5½oz button or crimini mushrooms, or larger mushrooms cut in half Method Put the shallots, carrots and celery into a slow cooker, and season with salt and freshly ground black pepper. Fry the lardons in a large frying pan over a low heat for 10 minutes until crisp, golden and the fat has run from the meat. Remove from the pan and tip most of the fat into a heatproof bowl.Meanwhile, put the flour into a food bag or bowl, season with salt and freshly ground pepper, then toss the chicken pieces in the flour to coat. Fry the floured chicken in the residual bacon fat until golden-brown, about five minutes each side. Put the chicken on top of the vegetables in the slow cooker and scatter with the lardons, bay leaf and thyme sprigs.Add a little more fat to the pan if needed, then add the garlic and tomato purée. Cook for a minute, then add the wine and bring to the boil for two minutes. Add the stock, return to the boil, season with salt and freshly ground black pepper, then pour over the meat and vegetables. Cover with the lid then cook on low for six hours, until the chicken is very tender.Just before serving, heat a little fat in a frying pan and fry the mushrooms over a high heat, until golden-brown. Scatter over the chicken and serve. Put the shallots, carrots and celery into a slow cooker, and season with salt and freshly ground black pepper. Fry the lardons in a large frying pan over a low heat for 10 minutes until crisp, golden and the fat has run from the meat. Remove from the pan and tip most of the fat into a heatproof bowl. Put the shallots, carrots and celery into a slow cooker, and season with salt and freshly ground black pepper. Fry the lardons in a large frying pan over a low heat for 10 minutes until crisp, golden and the fat has run from the meat. Remove from the pan and tip most of the fat into a heatproof bowl. Meanwhile, put the flour into a food bag or bowl, season with salt and freshly ground pepper, then toss the chicken pieces in the flour to coat. Meanwhile, put the flour into a food bag or bowl, season with salt and freshly ground pepper, then toss the chicken pieces in the flour to coat. Fry the floured chicken in the residual bacon fat until golden-brown, about five minutes each side. Put the chicken on top of the vegetables in the slow cooker and scatter with the lardons, bay leaf and thyme sprigs. Fry the floured chicken in the residual bacon fat until golden-brown, about five minutes each side. Put the chicken on top of the vegetables in the slow cooker and scatter with the lardons, bay leaf and thyme sprigs. Add a little more fat to the pan if needed, then add the garlic and tomato purée. Cook for a minute, then add the wine and bring to the boil for two minutes. Add the stock, return to the boil, season with salt and freshly ground black pepper, then pour over the meat and vegetables. Cover with the lid then cook on low for six hours, until the chicken is very tender. Add a little more fat to the pan if needed, then add the garlic and tomato purée. Cook for a minute, then add the wine and bring to the boil for two minutes. Add the stock, return to the boil, season with salt and freshly ground black pepper, then pour over the meat and vegetables. Cover with the lid then cook on low for six hours, until the chicken is very tender. Just before serving, heat a little fat in a frying pan and fry the mushrooms over a high heat, until golden-brown. Scatter over the chicken and serve. Just before serving, heat a little fat in a frying pan and fry the mushrooms over a high heat, until golden-brown. Scatter over the chicken and serve. Recipe tips Shallots can be time consuming to peel. To make it easier, pour boiling water over the shallots and let them soak for a few minutes. Drain, then peel. You will find that the skin comes away easily."
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} | a6d7d60c603c8df849463191c0565c56a7ae51a82c2ed60cdfa209afcb68cf81 | Slow cooker chicken with lemon and olives recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chicken_with_17087_16x9.jpg Enjoy this zesty Moroccan-style chicken with couscous, rice or flatbread - just keep an eye out for olive stones! 500g/1lb 2oz potatoes, halved then cut into 5cm/2in chunkssalt and freshly ground black pepper1 onion, sliced4 whole chicken legs, each slashed four times on the skin side1 tbsp vegetable oil1 unwaxed lemon2 fat garlic cloves, crushed1 tbsp ras el hanout spice mix400ml/14fl oz good quality chicken stock (or a mix of white wine and stock)85g/3oz stone-in green olives in extra virgin olive oil (drained weight)2 tsp clear honeyhandful fresh flat-leaf parsleyGreek-style yogurt, to serve 500g/1lb 2oz potatoes, halved then cut into 5cm/2in chunks salt and freshly ground black pepper 1 onion, sliced 4 whole chicken legs, each slashed four times on the skin side 1 tbsp vegetable oil 1 unwaxed lemon 2 fat garlic cloves, crushed 1 tbsp ras el hanout spice mix 400ml/14fl oz good quality chicken stock (or a mix of white wine and stock) 85g/3oz stone-in green olives in extra virgin olive oil (drained weight) 2 tsp clear honey handful fresh flat-leaf parsley Greek-style yogurt, to serve Method Place the potatoes and onions into a slow cooker and season with salt and freshly ground black pepper. Season the chicken generously. Heat the vegetable oil in a large frying pan then fry the chicken until golden-brown all over, about five minutes each side. Put the chicken on top of the vegetables. Meanwhile, finely grate the zest of the lemon, cut four thin slices of lemon, then squeeze the juice from the rest of the fruit. Add the zest, garlic and ras el hanout to the chicken fat and juices, fry for a one minute till fragrant, then pour in the lemon juice and stock. Bring to the boil, then pour over the chicken. Top with the lemon slices, olives and one tablespoon olive oil from their jar, then cover with the lid and cook on low for six hours, until the chicken is very tender. To serve, drizzle with the honey. Roughly chop the parsley leaves and scatter over the chicken. Serve with dollops of creamy yoghurt. Place the potatoes and onions into a slow cooker and season with salt and freshly ground black pepper. Season the chicken generously. Heat the vegetable oil in a large frying pan then fry the chicken until golden-brown all over, about five minutes each side. Put the chicken on top of the vegetables. Place the potatoes and onions into a slow cooker and season with salt and freshly ground black pepper. Season the chicken generously. Heat the vegetable oil in a large frying pan then fry the chicken until golden-brown all over, about five minutes each side. Put the chicken on top of the vegetables. Meanwhile, finely grate the zest of the lemon, cut four thin slices of lemon, then squeeze the juice from the rest of the fruit. Add the zest, garlic and ras el hanout to the chicken fat and juices, fry for a one minute till fragrant, then pour in the lemon juice and stock. Bring to the boil, then pour over the chicken. Top with the lemon slices, olives and one tablespoon olive oil from their jar, then cover with the lid and cook on low for six hours, until the chicken is very tender. Meanwhile, finely grate the zest of the lemon, cut four thin slices of lemon, then squeeze the juice from the rest of the fruit. Add the zest, garlic and ras el hanout to the chicken fat and juices, fry for a one minute till fragrant, then pour in the lemon juice and stock. Bring to the boil, then pour over the chicken. Top with the lemon slices, olives and one tablespoon olive oil from their jar, then cover with the lid and cook on low for six hours, until the chicken is very tender. To serve, drizzle with the honey. Roughly chop the parsley leaves and scatter over the chicken. Serve with dollops of creamy yoghurt. To serve, drizzle with the honey. Roughly chop the parsley leaves and scatter over the chicken. Serve with dollops of creamy yoghurt. Recipe tips If you can’t find ras el hanout, use ½ tsp ground ginger, ½ tsp freshly ground black pepper, 1 tsp ground coriander and 1 tsp cinnamon instead. | {
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"title": "Slow cooker chicken with lemon and olives recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chicken_with_17087_16x9.jpg Enjoy this zesty Moroccan-style chicken with couscous, rice or flatbread - just keep an eye out for olive stones! 500g/1lb 2oz potatoes, halved then cut into 5cm/2in chunkssalt and freshly ground black pepper1 onion, sliced4 whole chicken legs, each slashed four times on the skin side1 tbsp vegetable oil1 unwaxed lemon2 fat garlic cloves, crushed1 tbsp ras el hanout spice mix400ml/14fl oz good quality chicken stock (or a mix of white wine and stock)85g/3oz stone-in green olives in extra virgin olive oil (drained weight)2 tsp clear honeyhandful fresh flat-leaf parsleyGreek-style yogurt, to serve 500g/1lb 2oz potatoes, halved then cut into 5cm/2in chunks salt and freshly ground black pepper 1 onion, sliced 4 whole chicken legs, each slashed four times on the skin side 1 tbsp vegetable oil 1 unwaxed lemon 2 fat garlic cloves, crushed 1 tbsp ras el hanout spice mix 400ml/14fl oz good quality chicken stock (or a mix of white wine and stock) 85g/3oz stone-in green olives in extra virgin olive oil (drained weight) 2 tsp clear honey handful fresh flat-leaf parsley Greek-style yogurt, to serve Method Place the potatoes and onions into a slow cooker and season with salt and freshly ground black pepper. Season the chicken generously. Heat the vegetable oil in a large frying pan then fry the chicken until golden-brown all over, about five minutes each side. Put the chicken on top of the vegetables. Meanwhile, finely grate the zest of the lemon, cut four thin slices of lemon, then squeeze the juice from the rest of the fruit. Add the zest, garlic and ras el hanout to the chicken fat and juices, fry for a one minute till fragrant, then pour in the lemon juice and stock. Bring to the boil, then pour over the chicken. Top with the lemon slices, olives and one tablespoon olive oil from their jar, then cover with the lid and cook on low for six hours, until the chicken is very tender. To serve, drizzle with the honey. Roughly chop the parsley leaves and scatter over the chicken. Serve with dollops of creamy yoghurt. Place the potatoes and onions into a slow cooker and season with salt and freshly ground black pepper. Season the chicken generously. Heat the vegetable oil in a large frying pan then fry the chicken until golden-brown all over, about five minutes each side. Put the chicken on top of the vegetables. Place the potatoes and onions into a slow cooker and season with salt and freshly ground black pepper. Season the chicken generously. Heat the vegetable oil in a large frying pan then fry the chicken until golden-brown all over, about five minutes each side. Put the chicken on top of the vegetables. Meanwhile, finely grate the zest of the lemon, cut four thin slices of lemon, then squeeze the juice from the rest of the fruit. Add the zest, garlic and ras el hanout to the chicken fat and juices, fry for a one minute till fragrant, then pour in the lemon juice and stock. Bring to the boil, then pour over the chicken. Top with the lemon slices, olives and one tablespoon olive oil from their jar, then cover with the lid and cook on low for six hours, until the chicken is very tender. Meanwhile, finely grate the zest of the lemon, cut four thin slices of lemon, then squeeze the juice from the rest of the fruit. Add the zest, garlic and ras el hanout to the chicken fat and juices, fry for a one minute till fragrant, then pour in the lemon juice and stock. Bring to the boil, then pour over the chicken. Top with the lemon slices, olives and one tablespoon olive oil from their jar, then cover with the lid and cook on low for six hours, until the chicken is very tender. To serve, drizzle with the honey. Roughly chop the parsley leaves and scatter over the chicken. Serve with dollops of creamy yoghurt. To serve, drizzle with the honey. Roughly chop the parsley leaves and scatter over the chicken. Serve with dollops of creamy yoghurt. Recipe tips If you can’t find ras el hanout, use ½ tsp ground ginger, ½ tsp freshly ground black pepper, 1 tsp ground coriander and 1 tsp cinnamon instead."
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} | 7f3f40d100e95506d3e0b9ec3b70184d804af743da5ede518abb600b6d3aad3d | Slow cooker chicken noodle soup recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chicken_34193_16x9.jpg Nourishing, aromatic and deeply flavourful, this deceptively simple chicken soup makes the perfect family supper – best of all, there’s hardly any washing up. 20g/¾oz fresh coriander, stalks finely chopped and leaves roughly chopped6 chicken thighs, bone in and skinless1 tbsp Chinese five-spice powder 4 tbsp soy sauce 100g/3½oz shiitake mushrooms, trimmed and roughly torn20g/¾oz fresh root ginger, peeled and finely grated 4 spring onions, finely sliced 2 medium garlic cloves, finely grated2 tbsp sesame oil 1 fresh red or green chilli, finely sliced (optional)200g/7oz dried egg noodles 2 small pak choi (approx. 350g/12oz), shredded into 1cm/½in wide pieces salt and freshly ground black pepper 20g/¾oz fresh coriander, stalks finely chopped and leaves roughly chopped 6 chicken thighs, bone in and skinless 1 tbsp Chinese five-spice powder 4 tbsp soy sauce 100g/3½oz shiitake mushrooms, trimmed and roughly torn 20g/¾oz fresh root ginger, peeled and finely grated 4 spring onions, finely sliced 2 medium garlic cloves, finely grated 2 tbsp sesame oil 1 fresh red or green chilli, finely sliced (optional) 200g/7oz dried egg noodles 2 small pak choi (approx. 350g/12oz), shredded into 1cm/½in wide pieces salt and freshly ground black pepper Method Place the coriander stalks, chicken thighs, five-spice, soy sauce, shiitake mushrooms, half of the grated ginger, half of the spring onions and 1.2 litres/2 pints cold water into a slow cooker. Season with salt and pepper and stir to combine.Cook on low for 4 hours or high for 2 hours. There is no need to open the lid and stir during the cooking time. By the end, the chicken should be cooked through and tender with a rich and flavourful broth. Remove the chicken and replace the lid. Once the chicken is cool enough to handle, discard the bones and shred the meat before returning it to the slow cooker. Around 5–10 minutes before you want to serve, add the remaining spring onions, coriander leaves and ginger, along with the garlic, sesame oil and chilli, if using. Stir well and check the seasoning, adding another splash of soy sauce if more salt is needed. Add the noodles, submerging them evenly. Cook for a further 5–10 minutes with the lid on, checking after 5 minutes, until just cooked through. Stir through the pak choi cover with the lid and leave to stand for a further minute before serving. Place the coriander stalks, chicken thighs, five-spice, soy sauce, shiitake mushrooms, half of the grated ginger, half of the spring onions and 1.2 litres/2 pints cold water into a slow cooker. Season with salt and pepper and stir to combine. Place the coriander stalks, chicken thighs, five-spice, soy sauce, shiitake mushrooms, half of the grated ginger, half of the spring onions and 1.2 litres/2 pints cold water into a slow cooker. Season with salt and pepper and stir to combine. Cook on low for 4 hours or high for 2 hours. There is no need to open the lid and stir during the cooking time. Cook on low for 4 hours or high for 2 hours. There is no need to open the lid and stir during the cooking time. By the end, the chicken should be cooked through and tender with a rich and flavourful broth. Remove the chicken and replace the lid. Once the chicken is cool enough to handle, discard the bones and shred the meat before returning it to the slow cooker. By the end, the chicken should be cooked through and tender with a rich and flavourful broth. Remove the chicken and replace the lid. Once the chicken is cool enough to handle, discard the bones and shred the meat before returning it to the slow cooker. Around 5–10 minutes before you want to serve, add the remaining spring onions, coriander leaves and ginger, along with the garlic, sesame oil and chilli, if using. Stir well and check the seasoning, adding another splash of soy sauce if more salt is needed. Around 5–10 minutes before you want to serve, add the remaining spring onions, coriander leaves and ginger, along with the garlic, sesame oil and chilli, if using. Stir well and check the seasoning, adding another splash of soy sauce if more salt is needed. Add the noodles, submerging them evenly. Cook for a further 5–10 minutes with the lid on, checking after 5 minutes, until just cooked through. Add the noodles, submerging them evenly. Cook for a further 5–10 minutes with the lid on, checking after 5 minutes, until just cooked through. Stir through the pak choi cover with the lid and leave to stand for a further minute before serving. Stir through the pak choi cover with the lid and leave to stand for a further minute before serving. Recipe tips Don’t be tempted to open the lid during cooking. This lowers the temperature inside and increases the cooking time. | {
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"title": "Slow cooker chicken noodle soup recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chicken_34193_16x9.jpg Nourishing, aromatic and deeply flavourful, this deceptively simple chicken soup makes the perfect family supper – best of all, there’s hardly any washing up. 20g/¾oz fresh coriander, stalks finely chopped and leaves roughly chopped6 chicken thighs, bone in and skinless1 tbsp Chinese five-spice powder 4 tbsp soy sauce 100g/3½oz shiitake mushrooms, trimmed and roughly torn20g/¾oz fresh root ginger, peeled and finely grated 4 spring onions, finely sliced 2 medium garlic cloves, finely grated2 tbsp sesame oil 1 fresh red or green chilli, finely sliced (optional)200g/7oz dried egg noodles 2 small pak choi (approx. 350g/12oz), shredded into 1cm/½in wide pieces salt and freshly ground black pepper 20g/¾oz fresh coriander, stalks finely chopped and leaves roughly chopped 6 chicken thighs, bone in and skinless 1 tbsp Chinese five-spice powder 4 tbsp soy sauce 100g/3½oz shiitake mushrooms, trimmed and roughly torn 20g/¾oz fresh root ginger, peeled and finely grated 4 spring onions, finely sliced 2 medium garlic cloves, finely grated 2 tbsp sesame oil 1 fresh red or green chilli, finely sliced (optional) 200g/7oz dried egg noodles 2 small pak choi (approx. 350g/12oz), shredded into 1cm/½in wide pieces salt and freshly ground black pepper Method Place the coriander stalks, chicken thighs, five-spice, soy sauce, shiitake mushrooms, half of the grated ginger, half of the spring onions and 1.2 litres/2 pints cold water into a slow cooker. Season with salt and pepper and stir to combine.Cook on low for 4 hours or high for 2 hours. There is no need to open the lid and stir during the cooking time. By the end, the chicken should be cooked through and tender with a rich and flavourful broth. Remove the chicken and replace the lid. Once the chicken is cool enough to handle, discard the bones and shred the meat before returning it to the slow cooker. Around 5–10 minutes before you want to serve, add the remaining spring onions, coriander leaves and ginger, along with the garlic, sesame oil and chilli, if using. Stir well and check the seasoning, adding another splash of soy sauce if more salt is needed. Add the noodles, submerging them evenly. Cook for a further 5–10 minutes with the lid on, checking after 5 minutes, until just cooked through. Stir through the pak choi cover with the lid and leave to stand for a further minute before serving. Place the coriander stalks, chicken thighs, five-spice, soy sauce, shiitake mushrooms, half of the grated ginger, half of the spring onions and 1.2 litres/2 pints cold water into a slow cooker. Season with salt and pepper and stir to combine. Place the coriander stalks, chicken thighs, five-spice, soy sauce, shiitake mushrooms, half of the grated ginger, half of the spring onions and 1.2 litres/2 pints cold water into a slow cooker. Season with salt and pepper and stir to combine. Cook on low for 4 hours or high for 2 hours. There is no need to open the lid and stir during the cooking time. Cook on low for 4 hours or high for 2 hours. There is no need to open the lid and stir during the cooking time. By the end, the chicken should be cooked through and tender with a rich and flavourful broth. Remove the chicken and replace the lid. Once the chicken is cool enough to handle, discard the bones and shred the meat before returning it to the slow cooker. By the end, the chicken should be cooked through and tender with a rich and flavourful broth. Remove the chicken and replace the lid. Once the chicken is cool enough to handle, discard the bones and shred the meat before returning it to the slow cooker. Around 5–10 minutes before you want to serve, add the remaining spring onions, coriander leaves and ginger, along with the garlic, sesame oil and chilli, if using. Stir well and check the seasoning, adding another splash of soy sauce if more salt is needed. Around 5–10 minutes before you want to serve, add the remaining spring onions, coriander leaves and ginger, along with the garlic, sesame oil and chilli, if using. Stir well and check the seasoning, adding another splash of soy sauce if more salt is needed. Add the noodles, submerging them evenly. Cook for a further 5–10 minutes with the lid on, checking after 5 minutes, until just cooked through. Add the noodles, submerging them evenly. Cook for a further 5–10 minutes with the lid on, checking after 5 minutes, until just cooked through. Stir through the pak choi cover with the lid and leave to stand for a further minute before serving. Stir through the pak choi cover with the lid and leave to stand for a further minute before serving. Recipe tips Don’t be tempted to open the lid during cooking. This lowers the temperature inside and increases the cooking time."
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} | fc08566bce4382b6af139d9aef8c7c11751a6f0a3e0b6de3aef0000ae700131d | Slow cooker pork shoulder with butterbeans, apple and sage recipe
An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_pork_74189_16x9.jpg Crispy fried sage adds a special touch to this easy slow-cooker pork recipe. 2 onions, roughly chopped2 sticks celery, thinly slicedsmall bunch fresh sagesalt and freshly ground black pepper2 x 400g/14oz cans butterbeans in water, rinsed and drained4 thick pork shoulder steaks 1 tbsp olive oil400ml/14fl oz dry cider100ml/3½fl oz strong, good quality chicken stock30g/1oz butter1 Braeburn apple, peeled1 tsp cornflour mixed with 1 tbsp cold water until smooth1 tbsp wholegrain mustard 2 onions, roughly chopped 2 sticks celery, thinly sliced small bunch fresh sage salt and freshly ground black pepper 2 x 400g/14oz cans butterbeans in water, rinsed and drained 4 thick pork shoulder steaks 1 tbsp olive oil 400ml/14fl oz dry cider 100ml/3½fl oz strong, good quality chicken stock 30g/1oz butter 1 Braeburn apple, peeled 1 tsp cornflour mixed with 1 tbsp cold water until smooth 1 tbsp wholegrain mustard Method Place the onions, celery and five shredded sage leaves in a slow cooker, then season with salt and freshly ground black pepper. Scatter with the butterbeans. Season the pork steaks with salt and freshly ground black pepper. Heat the oil in a non-stick frying pan then fry the pork until golden-brown on both sides. Transfer to the slow cooker.Pour the cider and stock into the frying pan, then bring to the boil. Pour over the pork, put the lid on, then cook on low for seven hours until tender and surrounded with sauce.Cut the apple into eight wedges and cut away the core. Heat the butter in a frying pan, then add the butter and fry for 8-10 minutes until golden-brown and just tender. Add about 15 more sage leaves, turn up the heat and fry until the leaves are crisp.Lift the pork steaks from the slow cooker and set aside in a serving dish. Mix the cornflour paste and the mustard into the beans and stir till the sauce thickens a little. Transfer the sauce to the serving dish with the pork, top with the apples and crisp fried sage. Serve with crusty bread and a crisp green salad. Place the onions, celery and five shredded sage leaves in a slow cooker, then season with salt and freshly ground black pepper. Scatter with the butterbeans. Place the onions, celery and five shredded sage leaves in a slow cooker, then season with salt and freshly ground black pepper. Scatter with the butterbeans. Season the pork steaks with salt and freshly ground black pepper. Heat the oil in a non-stick frying pan then fry the pork until golden-brown on both sides. Transfer to the slow cooker. Season the pork steaks with salt and freshly ground black pepper. Heat the oil in a non-stick frying pan then fry the pork until golden-brown on both sides. Transfer to the slow cooker. Pour the cider and stock into the frying pan, then bring to the boil. Pour over the pork, put the lid on, then cook on low for seven hours until tender and surrounded with sauce. Pour the cider and stock into the frying pan, then bring to the boil. Pour over the pork, put the lid on, then cook on low for seven hours until tender and surrounded with sauce. Cut the apple into eight wedges and cut away the core. Heat the butter in a frying pan, then add the butter and fry for 8-10 minutes until golden-brown and just tender. Add about 15 more sage leaves, turn up the heat and fry until the leaves are crisp. Cut the apple into eight wedges and cut away the core. Heat the butter in a frying pan, then add the butter and fry for 8-10 minutes until golden-brown and just tender. Add about 15 more sage leaves, turn up the heat and fry until the leaves are crisp. Lift the pork steaks from the slow cooker and set aside in a serving dish. Mix the cornflour paste and the mustard into the beans and stir till the sauce thickens a little. Transfer the sauce to the serving dish with the pork, top with the apples and crisp fried sage. Serve with crusty bread and a crisp green salad. Lift the pork steaks from the slow cooker and set aside in a serving dish. Mix the cornflour paste and the mustard into the beans and stir till the sauce thickens a little. Transfer the sauce to the serving dish with the pork, top with the apples and crisp fried sage. Serve with crusty bread and a crisp green salad. | {
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"title": "Slow cooker pork shoulder with butterbeans, apple and sage recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_pork_74189_16x9.jpg Crispy fried sage adds a special touch to this easy slow-cooker pork recipe. 2 onions, roughly chopped2 sticks celery, thinly slicedsmall bunch fresh sagesalt and freshly ground black pepper2 x 400g/14oz cans butterbeans in water, rinsed and drained4 thick pork shoulder steaks 1 tbsp olive oil400ml/14fl oz dry cider100ml/3½fl oz strong, good quality chicken stock30g/1oz butter1 Braeburn apple, peeled1 tsp cornflour mixed with 1 tbsp cold water until smooth1 tbsp wholegrain mustard 2 onions, roughly chopped 2 sticks celery, thinly sliced small bunch fresh sage salt and freshly ground black pepper 2 x 400g/14oz cans butterbeans in water, rinsed and drained 4 thick pork shoulder steaks 1 tbsp olive oil 400ml/14fl oz dry cider 100ml/3½fl oz strong, good quality chicken stock 30g/1oz butter 1 Braeburn apple, peeled 1 tsp cornflour mixed with 1 tbsp cold water until smooth 1 tbsp wholegrain mustard Method Place the onions, celery and five shredded sage leaves in a slow cooker, then season with salt and freshly ground black pepper. Scatter with the butterbeans. Season the pork steaks with salt and freshly ground black pepper. Heat the oil in a non-stick frying pan then fry the pork until golden-brown on both sides. Transfer to the slow cooker.Pour the cider and stock into the frying pan, then bring to the boil. Pour over the pork, put the lid on, then cook on low for seven hours until tender and surrounded with sauce.Cut the apple into eight wedges and cut away the core. Heat the butter in a frying pan, then add the butter and fry for 8-10 minutes until golden-brown and just tender. Add about 15 more sage leaves, turn up the heat and fry until the leaves are crisp.Lift the pork steaks from the slow cooker and set aside in a serving dish. Mix the cornflour paste and the mustard into the beans and stir till the sauce thickens a little. Transfer the sauce to the serving dish with the pork, top with the apples and crisp fried sage. Serve with crusty bread and a crisp green salad. Place the onions, celery and five shredded sage leaves in a slow cooker, then season with salt and freshly ground black pepper. Scatter with the butterbeans. Place the onions, celery and five shredded sage leaves in a slow cooker, then season with salt and freshly ground black pepper. Scatter with the butterbeans. Season the pork steaks with salt and freshly ground black pepper. Heat the oil in a non-stick frying pan then fry the pork until golden-brown on both sides. Transfer to the slow cooker. Season the pork steaks with salt and freshly ground black pepper. Heat the oil in a non-stick frying pan then fry the pork until golden-brown on both sides. Transfer to the slow cooker. Pour the cider and stock into the frying pan, then bring to the boil. Pour over the pork, put the lid on, then cook on low for seven hours until tender and surrounded with sauce. Pour the cider and stock into the frying pan, then bring to the boil. Pour over the pork, put the lid on, then cook on low for seven hours until tender and surrounded with sauce. Cut the apple into eight wedges and cut away the core. Heat the butter in a frying pan, then add the butter and fry for 8-10 minutes until golden-brown and just tender. Add about 15 more sage leaves, turn up the heat and fry until the leaves are crisp. Cut the apple into eight wedges and cut away the core. Heat the butter in a frying pan, then add the butter and fry for 8-10 minutes until golden-brown and just tender. Add about 15 more sage leaves, turn up the heat and fry until the leaves are crisp. Lift the pork steaks from the slow cooker and set aside in a serving dish. Mix the cornflour paste and the mustard into the beans and stir till the sauce thickens a little. Transfer the sauce to the serving dish with the pork, top with the apples and crisp fried sage. Serve with crusty bread and a crisp green salad. Lift the pork steaks from the slow cooker and set aside in a serving dish. Mix the cornflour paste and the mustard into the beans and stir till the sauce thickens a little. Transfer the sauce to the serving dish with the pork, top with the apples and crisp fried sage. Serve with crusty bread and a crisp green salad."
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} | 0491e1804bbafb7352b7250b7060eb627df9ee58ea75e3134f8dafd274a9c529 | Slow cooker Thai green chicken curry recipe
An average of 3.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_thai_green_75049_16x9.jpg Bulking out a curry with vegetables is a great way to stretch a small amount of meat to keep the cost down. But, if preferred, simply swap the sweet potatoes and edamame beans for two extra chicken thighs. 6 chicken thighs, skin removed and boneless, cut into 4–5cm/1½–2in chunks6 tsp Thai green curry paste400ml tin coconut milk, light or full-fat2 tsp brown sugar, plus extra to serve (optional)2 tsp fish sauce, plus extra to serve (optional)300g/10½oz sweet potatoes (about 1 large one), peeled and cut into 2cm/¾in chunks100g/3½oz frozen edamame beans5 spring onions, trimmed and cut into 3–4cm/1¼–1½in chunks2 tsp cornflour (optional)salt and freshly ground black pepper2 limes, 1 juice only and 1 cut into wedgesfreshly cooked sticky or jasmine rice, to serve 6 chicken thighs, skin removed and boneless, cut into 4–5cm/1½–2in chunks 6 tsp Thai green curry paste 400ml tin coconut milk, light or full-fat 2 tsp brown sugar, plus extra to serve (optional) 2 tsp fish sauce, plus extra to serve (optional) 300g/10½oz sweet potatoes (about 1 large one), peeled and cut into 2cm/¾in chunks 100g/3½oz frozen edamame beans 5 spring onions, trimmed and cut into 3–4cm/1¼–1½in chunks 2 tsp cornflour (optional) salt and freshly ground black pepper 2 limes, 1 juice only and 1 cut into wedges freshly cooked sticky or jasmine rice, to serve Method Turn the slow cooker to the High setting to heat up. Add the chicken pieces and stir in the Thai green curry paste. Add the coconut milk, sugar and fish sauce with 100ml/3½fl oz water. Cook the curry on High for 2 hours or Low for 5 hours. Stir in the sweet potato. Cook for 1 hour on High until the potato is soft and the chicken is really tender. Stir in the edamame beans and spring onions and cook for another 10–15 minutes. If you would like the curry sauce to be a little thicker, mix a splash of the sauce with the cornflour in a frying pan to create a smooth paste. Gradually stir in another ladleful of sauce and cook over a medium heat, stirring until the sauce thickens dramatically. Stir this mixture back into the curry in the slow cooker. When the curry is ready, taste and add some of the lime juice and more fish sauce and sugar, if using. Season with salt and pepper, taste and add more lime juice, fish sauce, sugar or seasoning if needed. Serve the curry with the rice and the lime wedges alongside. Turn the slow cooker to the High setting to heat up. Add the chicken pieces and stir in the Thai green curry paste. Add the coconut milk, sugar and fish sauce with 100ml/3½fl oz water. Cook the curry on High for 2 hours or Low for 5 hours. Turn the slow cooker to the High setting to heat up. Add the chicken pieces and stir in the Thai green curry paste. Add the coconut milk, sugar and fish sauce with 100ml/3½fl oz water. Cook the curry on High for 2 hours or Low for 5 hours. Stir in the sweet potato. Cook for 1 hour on High until the potato is soft and the chicken is really tender. Stir in the edamame beans and spring onions and cook for another 10–15 minutes. Stir in the sweet potato. Cook for 1 hour on High until the potato is soft and the chicken is really tender. Stir in the edamame beans and spring onions and cook for another 10–15 minutes. If you would like the curry sauce to be a little thicker, mix a splash of the sauce with the cornflour in a frying pan to create a smooth paste. Gradually stir in another ladleful of sauce and cook over a medium heat, stirring until the sauce thickens dramatically. Stir this mixture back into the curry in the slow cooker. If you would like the curry sauce to be a little thicker, mix a splash of the sauce with the cornflour in a frying pan to create a smooth paste. Gradually stir in another ladleful of sauce and cook over a medium heat, stirring until the sauce thickens dramatically. Stir this mixture back into the curry in the slow cooker. When the curry is ready, taste and add some of the lime juice and more fish sauce and sugar, if using. Season with salt and pepper, taste and add more lime juice, fish sauce, sugar or seasoning if needed. Serve the curry with the rice and the lime wedges alongside. When the curry is ready, taste and add some of the lime juice and more fish sauce and sugar, if using. Season with salt and pepper, taste and add more lime juice, fish sauce, sugar or seasoning if needed. Serve the curry with the rice and the lime wedges alongside. Recipe tips The vegetables in this recipe can be swapped with whatever is in the fridge. Peppers, butternut squash, broccoli and baby sweetcorn can be added when there is an hour left of cooking time and leafier things like pak choi, spinach and frozen peas can be added when there is 15 minutes left of cooking time. | {
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"title": "Slow cooker Thai green chicken curry recipe",
"content": "An average of 3.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_thai_green_75049_16x9.jpg Bulking out a curry with vegetables is a great way to stretch a small amount of meat to keep the cost down. But, if preferred, simply swap the sweet potatoes and edamame beans for two extra chicken thighs. 6 chicken thighs, skin removed and boneless, cut into 4–5cm/1½–2in chunks6 tsp Thai green curry paste400ml tin coconut milk, light or full-fat2 tsp brown sugar, plus extra to serve (optional)2 tsp fish sauce, plus extra to serve (optional)300g/10½oz sweet potatoes (about 1 large one), peeled and cut into 2cm/¾in chunks100g/3½oz frozen edamame beans5 spring onions, trimmed and cut into 3–4cm/1¼–1½in chunks2 tsp cornflour (optional)salt and freshly ground black pepper2 limes, 1 juice only and 1 cut into wedgesfreshly cooked sticky or jasmine rice, to serve 6 chicken thighs, skin removed and boneless, cut into 4–5cm/1½–2in chunks 6 tsp Thai green curry paste 400ml tin coconut milk, light or full-fat 2 tsp brown sugar, plus extra to serve (optional) 2 tsp fish sauce, plus extra to serve (optional) 300g/10½oz sweet potatoes (about 1 large one), peeled and cut into 2cm/¾in chunks 100g/3½oz frozen edamame beans 5 spring onions, trimmed and cut into 3–4cm/1¼–1½in chunks 2 tsp cornflour (optional) salt and freshly ground black pepper 2 limes, 1 juice only and 1 cut into wedges freshly cooked sticky or jasmine rice, to serve Method Turn the slow cooker to the High setting to heat up. Add the chicken pieces and stir in the Thai green curry paste. Add the coconut milk, sugar and fish sauce with 100ml/3½fl oz water. Cook the curry on High for 2 hours or Low for 5 hours. Stir in the sweet potato. Cook for 1 hour on High until the potato is soft and the chicken is really tender. Stir in the edamame beans and spring onions and cook for another 10–15 minutes. If you would like the curry sauce to be a little thicker, mix a splash of the sauce with the cornflour in a frying pan to create a smooth paste. Gradually stir in another ladleful of sauce and cook over a medium heat, stirring until the sauce thickens dramatically. Stir this mixture back into the curry in the slow cooker. When the curry is ready, taste and add some of the lime juice and more fish sauce and sugar, if using. Season with salt and pepper, taste and add more lime juice, fish sauce, sugar or seasoning if needed. Serve the curry with the rice and the lime wedges alongside. Turn the slow cooker to the High setting to heat up. Add the chicken pieces and stir in the Thai green curry paste. Add the coconut milk, sugar and fish sauce with 100ml/3½fl oz water. Cook the curry on High for 2 hours or Low for 5 hours. Turn the slow cooker to the High setting to heat up. Add the chicken pieces and stir in the Thai green curry paste. Add the coconut milk, sugar and fish sauce with 100ml/3½fl oz water. Cook the curry on High for 2 hours or Low for 5 hours. Stir in the sweet potato. Cook for 1 hour on High until the potato is soft and the chicken is really tender. Stir in the edamame beans and spring onions and cook for another 10–15 minutes. Stir in the sweet potato. Cook for 1 hour on High until the potato is soft and the chicken is really tender. Stir in the edamame beans and spring onions and cook for another 10–15 minutes. If you would like the curry sauce to be a little thicker, mix a splash of the sauce with the cornflour in a frying pan to create a smooth paste. Gradually stir in another ladleful of sauce and cook over a medium heat, stirring until the sauce thickens dramatically. Stir this mixture back into the curry in the slow cooker. If you would like the curry sauce to be a little thicker, mix a splash of the sauce with the cornflour in a frying pan to create a smooth paste. Gradually stir in another ladleful of sauce and cook over a medium heat, stirring until the sauce thickens dramatically. Stir this mixture back into the curry in the slow cooker. When the curry is ready, taste and add some of the lime juice and more fish sauce and sugar, if using. Season with salt and pepper, taste and add more lime juice, fish sauce, sugar or seasoning if needed. Serve the curry with the rice and the lime wedges alongside. When the curry is ready, taste and add some of the lime juice and more fish sauce and sugar, if using. Season with salt and pepper, taste and add more lime juice, fish sauce, sugar or seasoning if needed. Serve the curry with the rice and the lime wedges alongside. Recipe tips The vegetables in this recipe can be swapped with whatever is in the fridge. Peppers, butternut squash, broccoli and baby sweetcorn can be added when there is an hour left of cooking time and leafier things like pak choi, spinach and frozen peas can be added when there is 15 minutes left of cooking time."
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} | 0e2b7a5570fe14c7f7309eec730df29bfdc5fc6052748a484b1529c31bd78838 | Slow cooker chickpea tagine recipe
An average of 4.7 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chickpea_12414_16x9.jpg This healthy and comforting tagine is packed with flavour and delicious served over simple couscous or crisp baked potatoes. Each serving provides 310kcal, 6g protein, 46g carbohydrate (of which 31g sugars), 9g fat (of which 1.5g saturates), 9g fibre and 0.7g salt. 400g/14oz can chickpeas in water, rinsed and drained1 red pepper, deseeded and thickly sliced1 onion, chopped1 small butternut squash, peeled, deseeded and cut into bite-sized pieces2 courgettes, cut into bite-sized pieces12 dried apricotssalt and freshly ground black pepper2 tbsp extra virgin olive oil, plus a drizzle to serve 2 garlic cloves, crushed2 tsp paprika1 tsp ground ginger1 tsp ground cumin500g/1lb 2oz carton passata2 tsp honey, plus a drizzle to serve1 tsp harissa pastehandful fresh mint or corianderthick Greek-style yoghurt, to serve 400g/14oz can chickpeas in water, rinsed and drained 1 red pepper, deseeded and thickly sliced 1 onion, chopped 1 small butternut squash, peeled, deseeded and cut into bite-sized pieces 2 courgettes, cut into bite-sized pieces 12 dried apricots salt and freshly ground black pepper 2 tbsp extra virgin olive oil, plus a drizzle to serve 2 garlic cloves, crushed 2 tsp paprika 1 tsp ground ginger 1 tsp ground cumin 500g/1lb 2oz carton passata 2 tsp honey, plus a drizzle to serve 1 tsp harissa paste handful fresh mint or coriander thick Greek-style yoghurt, to serve Method Place the chickpeas, pepper, onion, squash, courgettes and apricots into a slow cooker and season with salt and freshly ground black pepper. Heat the oil in a frying pan, then fry the garlic and spices until fragrant, about one minute. Add the passata, honey and harissa, then bring to a boil. Pour the sauce over the vegetables, cover with the lid and cook on high for four hours. Season to taste with plenty of salt and freshly ground black pepper. Tear in most of the mint or coriander leaves, stir through, then scatter the remaining leaves over the top. Drizzle with a little more oil and honey, then top with spoonfuls of yoghurt. Serve with couscous. Place the chickpeas, pepper, onion, squash, courgettes and apricots into a slow cooker and season with salt and freshly ground black pepper. Heat the oil in a frying pan, then fry the garlic and spices until fragrant, about one minute. Add the passata, honey and harissa, then bring to a boil. Place the chickpeas, pepper, onion, squash, courgettes and apricots into a slow cooker and season with salt and freshly ground black pepper. Heat the oil in a frying pan, then fry the garlic and spices until fragrant, about one minute. Add the passata, honey and harissa, then bring to a boil. Pour the sauce over the vegetables, cover with the lid and cook on high for four hours. Pour the sauce over the vegetables, cover with the lid and cook on high for four hours. Season to taste with plenty of salt and freshly ground black pepper. Tear in most of the mint or coriander leaves, stir through, then scatter the remaining leaves over the top. Drizzle with a little more oil and honey, then top with spoonfuls of yoghurt. Serve with couscous. Season to taste with plenty of salt and freshly ground black pepper. Tear in most of the mint or coriander leaves, stir through, then scatter the remaining leaves over the top. Drizzle with a little more oil and honey, then top with spoonfuls of yoghurt. Serve with couscous. | {
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"title": "Slow cooker chickpea tagine recipe",
"content": "An average of 4.7 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chickpea_12414_16x9.jpg This healthy and comforting tagine is packed with flavour and delicious served over simple couscous or crisp baked potatoes. Each serving provides 310kcal, 6g protein, 46g carbohydrate (of which 31g sugars), 9g fat (of which 1.5g saturates), 9g fibre and 0.7g salt. 400g/14oz can chickpeas in water, rinsed and drained1 red pepper, deseeded and thickly sliced1 onion, chopped1 small butternut squash, peeled, deseeded and cut into bite-sized pieces2 courgettes, cut into bite-sized pieces12 dried apricotssalt and freshly ground black pepper2 tbsp extra virgin olive oil, plus a drizzle to serve 2 garlic cloves, crushed2 tsp paprika1 tsp ground ginger1 tsp ground cumin500g/1lb 2oz carton passata2 tsp honey, plus a drizzle to serve1 tsp harissa pastehandful fresh mint or corianderthick Greek-style yoghurt, to serve 400g/14oz can chickpeas in water, rinsed and drained 1 red pepper, deseeded and thickly sliced 1 onion, chopped 1 small butternut squash, peeled, deseeded and cut into bite-sized pieces 2 courgettes, cut into bite-sized pieces 12 dried apricots salt and freshly ground black pepper 2 tbsp extra virgin olive oil, plus a drizzle to serve 2 garlic cloves, crushed 2 tsp paprika 1 tsp ground ginger 1 tsp ground cumin 500g/1lb 2oz carton passata 2 tsp honey, plus a drizzle to serve 1 tsp harissa paste handful fresh mint or coriander thick Greek-style yoghurt, to serve Method Place the chickpeas, pepper, onion, squash, courgettes and apricots into a slow cooker and season with salt and freshly ground black pepper. Heat the oil in a frying pan, then fry the garlic and spices until fragrant, about one minute. Add the passata, honey and harissa, then bring to a boil. Pour the sauce over the vegetables, cover with the lid and cook on high for four hours. Season to taste with plenty of salt and freshly ground black pepper. Tear in most of the mint or coriander leaves, stir through, then scatter the remaining leaves over the top. Drizzle with a little more oil and honey, then top with spoonfuls of yoghurt. Serve with couscous. Place the chickpeas, pepper, onion, squash, courgettes and apricots into a slow cooker and season with salt and freshly ground black pepper. Heat the oil in a frying pan, then fry the garlic and spices until fragrant, about one minute. Add the passata, honey and harissa, then bring to a boil. Place the chickpeas, pepper, onion, squash, courgettes and apricots into a slow cooker and season with salt and freshly ground black pepper. Heat the oil in a frying pan, then fry the garlic and spices until fragrant, about one minute. Add the passata, honey and harissa, then bring to a boil. Pour the sauce over the vegetables, cover with the lid and cook on high for four hours. Pour the sauce over the vegetables, cover with the lid and cook on high for four hours. Season to taste with plenty of salt and freshly ground black pepper. Tear in most of the mint or coriander leaves, stir through, then scatter the remaining leaves over the top. Drizzle with a little more oil and honey, then top with spoonfuls of yoghurt. Serve with couscous. Season to taste with plenty of salt and freshly ground black pepper. Tear in most of the mint or coriander leaves, stir through, then scatter the remaining leaves over the top. Drizzle with a little more oil and honey, then top with spoonfuls of yoghurt. Serve with couscous."
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} | 9fa0c8e94f1d902fb72aa51fc6aa68fc774df1f79568836f37b57fa6cb4b77d9 | Slow cooker shepherd’s pie recipe
An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_shepherds_48202_16x9.jpg Make your shepherd’s pie mix in the slow cooker for ease, then top with creamy mashed potato and finish in the oven. This recipe freezes beautifully, so divide into smaller portions if you like. Serve what you need and freeze the rest for up to 3 months. 500g/1lb 2oz lamb mince1 medium onion, finely chopped1 celery stick, trimmed and thinly sliced (optional)1 tbsp plain flour275ml/9½fl oz hot lamb stock, made with 1 stock cube3 tbsp tomato purée3 tbsp Worcestershire sauce3–4 medium carrots, about 300g/10½oz, peeled and cut into 1.5cm/½in chunks1 tsp dried mixed herbssalt and freshly ground black pepper 500g/1lb 2oz lamb mince 1 medium onion, finely chopped 1 celery stick, trimmed and thinly sliced (optional) 1 tbsp plain flour 275ml/9½fl oz hot lamb stock, made with 1 stock cube 3 tbsp tomato purée 3 tbsp Worcestershire sauce 3–4 medium carrots, about 300g/10½oz, peeled and cut into 1.5cm/½in chunks 1 tsp dried mixed herbs salt and freshly ground black pepper 1.2kg/2Ib 10oz potatoes, ideally Maris Piper, peeled and cut into 3–4cm/1½in chunks75g/2⅔oz butter, cubed100ml/3½fl oz milk 1.2kg/2Ib 10oz potatoes, ideally Maris Piper, peeled and cut into 3–4cm/1½in chunks 75g/2⅔oz butter, cubed 100ml/3½fl oz milk Method Put the mince, onion and celery in a large non-stick frying pan and fry together over a medium–high heat for about 5 minutes, stirring and squishing against the side of the pan with a couple of wooden spoons to break up the mince as much as possible. Tip the mince, onion and celery into the slow cooker and toss with the flour. Mix the hot stock with the tomato purée and Worcestershire sauce and pour over the mince. Add the carrots and herbs. Season with salt and lots of freshly ground black pepper and stir well. Cover the slow cooker with its lid and cook on high for 4½–5½ hours or low for 7–9 hours. (Cover and cook for a further 10 minutes if not baking afterwards.)Preheat the oven to 220C/200C Fan/Gas 7. Twenty minutes before the mince is ready, simmer the potatoes in a large pan of water for about 15 minutes or until soft. Drain well, then return to the pan and add the butter along with plenty of salt and pepper. Mash together. Add the milk and mash until smooth. (Warm the milk first if not baking in the oven afterwards.)Transfer the mince mixture to a shallow ovenproof dish and top with the mashed potatoes, using a large metal spoon and starting at the outside of the dish and working your way through to the centre. Bake for 25–30 minutes or until the top is lightly browned. Serve alongside your choice of vegetables. Put the mince, onion and celery in a large non-stick frying pan and fry together over a medium–high heat for about 5 minutes, stirring and squishing against the side of the pan with a couple of wooden spoons to break up the mince as much as possible. Put the mince, onion and celery in a large non-stick frying pan and fry together over a medium–high heat for about 5 minutes, stirring and squishing against the side of the pan with a couple of wooden spoons to break up the mince as much as possible. Tip the mince, onion and celery into the slow cooker and toss with the flour. Mix the hot stock with the tomato purée and Worcestershire sauce and pour over the mince. Add the carrots and herbs. Season with salt and lots of freshly ground black pepper and stir well. Tip the mince, onion and celery into the slow cooker and toss with the flour. Mix the hot stock with the tomato purée and Worcestershire sauce and pour over the mince. Add the carrots and herbs. Season with salt and lots of freshly ground black pepper and stir well. Cover the slow cooker with its lid and cook on high for 4½–5½ hours or low for 7–9 hours. (Cover and cook for a further 10 minutes if not baking afterwards.) Cover the slow cooker with its lid and cook on high for 4½–5½ hours or low for 7–9 hours. (Cover and cook for a further 10 minutes if not baking afterwards.) Preheat the oven to 220C/200C Fan/Gas 7. Twenty minutes before the mince is ready, simmer the potatoes in a large pan of water for about 15 minutes or until soft. Drain well, then return to the pan and add the butter along with plenty of salt and pepper. Mash together. Add the milk and mash until smooth. (Warm the milk first if not baking in the oven afterwards.) Preheat the oven to 220C/200C Fan/Gas 7. Twenty minutes before the mince is ready, simmer the potatoes in a large pan of water for about 15 minutes or until soft. Drain well, then return to the pan and add the butter along with plenty of salt and pepper. Mash together. Add the milk and mash until smooth. (Warm the milk first if not baking in the oven afterwards.) Transfer the mince mixture to a shallow ovenproof dish and top with the mashed potatoes, using a large metal spoon and starting at the outside of the dish and working your way through to the centre. Bake for 25–30 minutes or until the top is lightly browned. Serve alongside your choice of vegetables. Transfer the mince mixture to a shallow ovenproof dish and top with the mashed potatoes, using a large metal spoon and starting at the outside of the dish and working your way through to the centre. Bake for 25–30 minutes or until the top is lightly browned. Serve alongside your choice of vegetables. Recipe tips Use your own favourite recipe for the mash if you prefer, or simply serve the mince with mash or boiled potatoes on the side. Add 50g/1¾oz finely grated cheese to the mashed potatoes if you like and sprinkle a little extra over the topping just before baking. If saving leftovers, reheat the shepherd’s pie from frozen for the best results. | {
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"title": "Slow cooker shepherd’s pie recipe",
"content": "An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_shepherds_48202_16x9.jpg Make your shepherd’s pie mix in the slow cooker for ease, then top with creamy mashed potato and finish in the oven. This recipe freezes beautifully, so divide into smaller portions if you like. Serve what you need and freeze the rest for up to 3 months. 500g/1lb 2oz lamb mince1 medium onion, finely chopped1 celery stick, trimmed and thinly sliced (optional)1 tbsp plain flour275ml/9½fl oz hot lamb stock, made with 1 stock cube3 tbsp tomato purée3 tbsp Worcestershire sauce3–4 medium carrots, about 300g/10½oz, peeled and cut into 1.5cm/½in chunks1 tsp dried mixed herbssalt and freshly ground black pepper 500g/1lb 2oz lamb mince 1 medium onion, finely chopped 1 celery stick, trimmed and thinly sliced (optional) 1 tbsp plain flour 275ml/9½fl oz hot lamb stock, made with 1 stock cube 3 tbsp tomato purée 3 tbsp Worcestershire sauce 3–4 medium carrots, about 300g/10½oz, peeled and cut into 1.5cm/½in chunks 1 tsp dried mixed herbs salt and freshly ground black pepper 1.2kg/2Ib 10oz potatoes, ideally Maris Piper, peeled and cut into 3–4cm/1½in chunks75g/2⅔oz butter, cubed100ml/3½fl oz milk 1.2kg/2Ib 10oz potatoes, ideally Maris Piper, peeled and cut into 3–4cm/1½in chunks 75g/2⅔oz butter, cubed 100ml/3½fl oz milk Method Put the mince, onion and celery in a large non-stick frying pan and fry together over a medium–high heat for about 5 minutes, stirring and squishing against the side of the pan with a couple of wooden spoons to break up the mince as much as possible. Tip the mince, onion and celery into the slow cooker and toss with the flour. Mix the hot stock with the tomato purée and Worcestershire sauce and pour over the mince. Add the carrots and herbs. Season with salt and lots of freshly ground black pepper and stir well. Cover the slow cooker with its lid and cook on high for 4½–5½ hours or low for 7–9 hours. (Cover and cook for a further 10 minutes if not baking afterwards.)Preheat the oven to 220C/200C Fan/Gas 7. Twenty minutes before the mince is ready, simmer the potatoes in a large pan of water for about 15 minutes or until soft. Drain well, then return to the pan and add the butter along with plenty of salt and pepper. Mash together. Add the milk and mash until smooth. (Warm the milk first if not baking in the oven afterwards.)Transfer the mince mixture to a shallow ovenproof dish and top with the mashed potatoes, using a large metal spoon and starting at the outside of the dish and working your way through to the centre. Bake for 25–30 minutes or until the top is lightly browned. Serve alongside your choice of vegetables. Put the mince, onion and celery in a large non-stick frying pan and fry together over a medium–high heat for about 5 minutes, stirring and squishing against the side of the pan with a couple of wooden spoons to break up the mince as much as possible. Put the mince, onion and celery in a large non-stick frying pan and fry together over a medium–high heat for about 5 minutes, stirring and squishing against the side of the pan with a couple of wooden spoons to break up the mince as much as possible. Tip the mince, onion and celery into the slow cooker and toss with the flour. Mix the hot stock with the tomato purée and Worcestershire sauce and pour over the mince. Add the carrots and herbs. Season with salt and lots of freshly ground black pepper and stir well. Tip the mince, onion and celery into the slow cooker and toss with the flour. Mix the hot stock with the tomato purée and Worcestershire sauce and pour over the mince. Add the carrots and herbs. Season with salt and lots of freshly ground black pepper and stir well. Cover the slow cooker with its lid and cook on high for 4½–5½ hours or low for 7–9 hours. (Cover and cook for a further 10 minutes if not baking afterwards.) Cover the slow cooker with its lid and cook on high for 4½–5½ hours or low for 7–9 hours. (Cover and cook for a further 10 minutes if not baking afterwards.) Preheat the oven to 220C/200C Fan/Gas 7. Twenty minutes before the mince is ready, simmer the potatoes in a large pan of water for about 15 minutes or until soft. Drain well, then return to the pan and add the butter along with plenty of salt and pepper. Mash together. Add the milk and mash until smooth. (Warm the milk first if not baking in the oven afterwards.) Preheat the oven to 220C/200C Fan/Gas 7. Twenty minutes before the mince is ready, simmer the potatoes in a large pan of water for about 15 minutes or until soft. Drain well, then return to the pan and add the butter along with plenty of salt and pepper. Mash together. Add the milk and mash until smooth. (Warm the milk first if not baking in the oven afterwards.) Transfer the mince mixture to a shallow ovenproof dish and top with the mashed potatoes, using a large metal spoon and starting at the outside of the dish and working your way through to the centre. Bake for 25–30 minutes or until the top is lightly browned. Serve alongside your choice of vegetables. Transfer the mince mixture to a shallow ovenproof dish and top with the mashed potatoes, using a large metal spoon and starting at the outside of the dish and working your way through to the centre. Bake for 25–30 minutes or until the top is lightly browned. Serve alongside your choice of vegetables. Recipe tips Use your own favourite recipe for the mash if you prefer, or simply serve the mince with mash or boiled potatoes on the side. Add 50g/1¾oz finely grated cheese to the mashed potatoes if you like and sprinkle a little extra over the topping just before baking. If saving leftovers, reheat the shepherd’s pie from frozen for the best results."
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} | e83b07d008dcbb011c744e74aa286e46583596165f8d8921c017714eb66c4905 | Slow cooker aubergine and cherry tomato curry recipe
An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_aubergine_51283_16x9.jpg This veggie-packed aubergine and cherry tomato curry uses rogan josh paste to make a light and healthy summer lunch or supper. There is a little on-the-hob prep to be done here, but it really helps to bring out the flavours before it all goes into the slow cooker. 2 tbsp olive oil1 large onion, finely sliced2.5cm/1in piece fresh root ginger, peeled and grated3 large garlic cloves, finely chopped70g/2½oz rogan josh curry paste1 large aubergine, diced1 cinnamon stick400g/14oz cherry tomatoes100g/3½oz Greek yoghurtsmall bunch fresh coriander, chopped, plus extra to servea squeeze of lemon juice, plus lemon wedges to servesalt cooked rice, to serve 2 tbsp olive oil 1 large onion, finely sliced 2.5cm/1in piece fresh root ginger, peeled and grated 3 large garlic cloves, finely chopped 70g/2½oz rogan josh curry paste 1 large aubergine, diced 1 cinnamon stick 400g/14oz cherry tomatoes 100g/3½oz Greek yoghurt small bunch fresh coriander, chopped, plus extra to serve a squeeze of lemon juice, plus lemon wedges to serve salt cooked rice, to serve Method Preheat the slow cooker to high. Meanwhile, heat the oil in a large frying pan over a medium heat, add the onion and cook for about 8 minutes until golden. Add the ginger, garlic and curry paste and cook for a few more minutes. Add the aubergine and stir well to coat it with the spices, then tip everything into the slow cooker and add the cinnamon stick. Cook for 45 minutes.Stir in the cherry tomatoes and cook for another 45 minutes, until the aubergine is tender and the tomatoes are bursting. Gently stir in the yoghurt and coriander, being careful not to break up the tomatoes too much. The sauce should be thick and creamy; add a dash of water if you feel it’s too thick. Add the coriander and lemon juice and season to taste with salt. Scatter coriander leaves over the curry and serve with rice and lemon wedges. Preheat the slow cooker to high. Preheat the slow cooker to high. Meanwhile, heat the oil in a large frying pan over a medium heat, add the onion and cook for about 8 minutes until golden. Meanwhile, heat the oil in a large frying pan over a medium heat, add the onion and cook for about 8 minutes until golden. Add the ginger, garlic and curry paste and cook for a few more minutes. Add the aubergine and stir well to coat it with the spices, then tip everything into the slow cooker and add the cinnamon stick. Cook for 45 minutes. Add the ginger, garlic and curry paste and cook for a few more minutes. Add the aubergine and stir well to coat it with the spices, then tip everything into the slow cooker and add the cinnamon stick. Cook for 45 minutes. Stir in the cherry tomatoes and cook for another 45 minutes, until the aubergine is tender and the tomatoes are bursting. Stir in the cherry tomatoes and cook for another 45 minutes, until the aubergine is tender and the tomatoes are bursting. Gently stir in the yoghurt and coriander, being careful not to break up the tomatoes too much. The sauce should be thick and creamy; add a dash of water if you feel it’s too thick. Gently stir in the yoghurt and coriander, being careful not to break up the tomatoes too much. The sauce should be thick and creamy; add a dash of water if you feel it’s too thick. Add the coriander and lemon juice and season to taste with salt. Scatter coriander leaves over the curry and serve with rice and lemon wedges. Add the coriander and lemon juice and season to taste with salt. Scatter coriander leaves over the curry and serve with rice and lemon wedges. | {
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"title": "Slow cooker aubergine and cherry tomato curry recipe",
"content": "An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_aubergine_51283_16x9.jpg This veggie-packed aubergine and cherry tomato curry uses rogan josh paste to make a light and healthy summer lunch or supper. There is a little on-the-hob prep to be done here, but it really helps to bring out the flavours before it all goes into the slow cooker. 2 tbsp olive oil1 large onion, finely sliced2.5cm/1in piece fresh root ginger, peeled and grated3 large garlic cloves, finely chopped70g/2½oz rogan josh curry paste1 large aubergine, diced1 cinnamon stick400g/14oz cherry tomatoes100g/3½oz Greek yoghurtsmall bunch fresh coriander, chopped, plus extra to servea squeeze of lemon juice, plus lemon wedges to servesalt cooked rice, to serve 2 tbsp olive oil 1 large onion, finely sliced 2.5cm/1in piece fresh root ginger, peeled and grated 3 large garlic cloves, finely chopped 70g/2½oz rogan josh curry paste 1 large aubergine, diced 1 cinnamon stick 400g/14oz cherry tomatoes 100g/3½oz Greek yoghurt small bunch fresh coriander, chopped, plus extra to serve a squeeze of lemon juice, plus lemon wedges to serve salt cooked rice, to serve Method Preheat the slow cooker to high. Meanwhile, heat the oil in a large frying pan over a medium heat, add the onion and cook for about 8 minutes until golden. Add the ginger, garlic and curry paste and cook for a few more minutes. Add the aubergine and stir well to coat it with the spices, then tip everything into the slow cooker and add the cinnamon stick. Cook for 45 minutes.Stir in the cherry tomatoes and cook for another 45 minutes, until the aubergine is tender and the tomatoes are bursting. Gently stir in the yoghurt and coriander, being careful not to break up the tomatoes too much. The sauce should be thick and creamy; add a dash of water if you feel it’s too thick. Add the coriander and lemon juice and season to taste with salt. Scatter coriander leaves over the curry and serve with rice and lemon wedges. Preheat the slow cooker to high. Preheat the slow cooker to high. Meanwhile, heat the oil in a large frying pan over a medium heat, add the onion and cook for about 8 minutes until golden. Meanwhile, heat the oil in a large frying pan over a medium heat, add the onion and cook for about 8 minutes until golden. Add the ginger, garlic and curry paste and cook for a few more minutes. Add the aubergine and stir well to coat it with the spices, then tip everything into the slow cooker and add the cinnamon stick. Cook for 45 minutes. Add the ginger, garlic and curry paste and cook for a few more minutes. Add the aubergine and stir well to coat it with the spices, then tip everything into the slow cooker and add the cinnamon stick. Cook for 45 minutes. Stir in the cherry tomatoes and cook for another 45 minutes, until the aubergine is tender and the tomatoes are bursting. Stir in the cherry tomatoes and cook for another 45 minutes, until the aubergine is tender and the tomatoes are bursting. Gently stir in the yoghurt and coriander, being careful not to break up the tomatoes too much. The sauce should be thick and creamy; add a dash of water if you feel it’s too thick. Gently stir in the yoghurt and coriander, being careful not to break up the tomatoes too much. The sauce should be thick and creamy; add a dash of water if you feel it’s too thick. Add the coriander and lemon juice and season to taste with salt. Scatter coriander leaves over the curry and serve with rice and lemon wedges. Add the coriander and lemon juice and season to taste with salt. Scatter coriander leaves over the curry and serve with rice and lemon wedges."
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} | b26730c60f8786d00280d6543848cd71069f404b3ceec00ae53deca57e661243 | Healthy chicken stir-fry recipe
An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_chicken_stir-fry_62165_16x9.jpg This healthy chicken stir-fry is cooked fast, leaving the broccoli with a crunch. Put the brown rice on to boil while you prep the remaining ingredients and you can have this meal on the table in about half an hour. Each serving provides 442 kcal, 40g protein, 46g carbohydrates (of which 5g sugars), 9.5g fat (of which 1.5g saturates), 6.5g fibre and 0.9g salt. 200g/7oz brown rice1 tbsp rapeseed oil4 chicken thigh fillets, sliced1 onion, sliced2 garlic cloves, crushed5mm/¼in fresh root ginger, peeled and grated1 head of broccoli, cut into small florets, the stalk peeled and sliced1 tbsp soy sauce 1 tbsp Chinese five-spice powder 200g/7oz brown rice 1 tbsp rapeseed oil 4 chicken thigh fillets, sliced 1 onion, sliced 2 garlic cloves, crushed 5mm/¼in fresh root ginger, peeled and grated 1 head of broccoli, cut into small florets, the stalk peeled and sliced 1 tbsp soy sauce 1 tbsp Chinese five-spice powder Method Cook the rice according to the packet instructions.Heat the oil in a wok over a high heat. Add the chicken and stir-fry for a couple of minutes. Add the onion, garlic, ginger and broccoli stalk and a splash of water and stir-fry for 2 minutes. Add the broccoli florets, soy sauce and five-spice and stir-fry for a further 2–3 minutes.Serve on top of the rice. Cook the rice according to the packet instructions. Cook the rice according to the packet instructions. Heat the oil in a wok over a high heat. Add the chicken and stir-fry for a couple of minutes. Heat the oil in a wok over a high heat. Add the chicken and stir-fry for a couple of minutes. Add the onion, garlic, ginger and broccoli stalk and a splash of water and stir-fry for 2 minutes. Add the broccoli florets, soy sauce and five-spice and stir-fry for a further 2–3 minutes. Add the onion, garlic, ginger and broccoli stalk and a splash of water and stir-fry for 2 minutes. Add the broccoli florets, soy sauce and five-spice and stir-fry for a further 2–3 minutes. Serve on top of the rice. Serve on top of the rice. | {
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"title": "Healthy chicken stir-fry recipe",
"content": "An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_chicken_stir-fry_62165_16x9.jpg This healthy chicken stir-fry is cooked fast, leaving the broccoli with a crunch. Put the brown rice on to boil while you prep the remaining ingredients and you can have this meal on the table in about half an hour. Each serving provides 442 kcal, 40g protein, 46g carbohydrates (of which 5g sugars), 9.5g fat (of which 1.5g saturates), 6.5g fibre and 0.9g salt. 200g/7oz brown rice1 tbsp rapeseed oil4 chicken thigh fillets, sliced1 onion, sliced2 garlic cloves, crushed5mm/¼in fresh root ginger, peeled and grated1 head of broccoli, cut into small florets, the stalk peeled and sliced1 tbsp soy sauce 1 tbsp Chinese five-spice powder 200g/7oz brown rice 1 tbsp rapeseed oil 4 chicken thigh fillets, sliced 1 onion, sliced 2 garlic cloves, crushed 5mm/¼in fresh root ginger, peeled and grated 1 head of broccoli, cut into small florets, the stalk peeled and sliced 1 tbsp soy sauce 1 tbsp Chinese five-spice powder Method Cook the rice according to the packet instructions.Heat the oil in a wok over a high heat. Add the chicken and stir-fry for a couple of minutes. Add the onion, garlic, ginger and broccoli stalk and a splash of water and stir-fry for 2 minutes. Add the broccoli florets, soy sauce and five-spice and stir-fry for a further 2–3 minutes.Serve on top of the rice. Cook the rice according to the packet instructions. Cook the rice according to the packet instructions. Heat the oil in a wok over a high heat. Add the chicken and stir-fry for a couple of minutes. Heat the oil in a wok over a high heat. Add the chicken and stir-fry for a couple of minutes. Add the onion, garlic, ginger and broccoli stalk and a splash of water and stir-fry for 2 minutes. Add the broccoli florets, soy sauce and five-spice and stir-fry for a further 2–3 minutes. Add the onion, garlic, ginger and broccoli stalk and a splash of water and stir-fry for 2 minutes. Add the broccoli florets, soy sauce and five-spice and stir-fry for a further 2–3 minutes. Serve on top of the rice. Serve on top of the rice."
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} | cd56b911313617957008a429fd8172c556b6b90e646fa1ffc8d367d232785c68 | Healthy stir-fry with tofu and rice noodles recipe
An average of 3.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/edamame_and_tofu_97832_16x9.jpg This healthy vegan stir-fry packs in plenty of veggies for an easy midweek meal. Marinating the tofu in a satay-style sauce gives it a great flavour; leave it to marinate while you prepare the vegetables and boil the kettle ready for the rice noodles. Each serving provides 619 kcal, 35g protein, 56g carbohydrates (of which 11g sugars), 26g fat (of which 5g saturates), 1g fibre and 1.6g salt. 1 garlic clove, crushed1 tbsp soy sauce1 tbsp peanut butter5mm/¼in fresh root ginger, peeled and grated2 tsp sweet chilli sauce400g/14oz firm tofu, cubed2 tsp rapeseed oil1 red pepper, sliced into batons1 carrot, peeled and sliced into batons200g/7oz edamame (green soya beans)220g/8oz brown rice noodles4 spring onions, sliced on the diagonal200g/7oz beansprouts100g/3½oz unsalted cashew nuts, chopped 1 garlic clove, crushed 1 tbsp soy sauce 1 tbsp peanut butter 5mm/¼in fresh root ginger, peeled and grated 2 tsp sweet chilli sauce 400g/14oz firm tofu, cubed 2 tsp rapeseed oil 1 red pepper, sliced into batons 1 carrot, peeled and sliced into batons 200g/7oz edamame (green soya beans) 220g/8oz brown rice noodles 4 spring onions, sliced on the diagonal 200g/7oz beansprouts 100g/3½oz unsalted cashew nuts, chopped Method Mix the garlic, soy sauce, peanut butter, ginger and sweet chilli sauce together. If it is very thick, stir in 1–2 tablespoons of hot water from the kettle. Stir the tofu into the sauce and set aside while you prepare the vegetables.Boil the kettle ready for the noodles.Heat the oil in a wok over a high heat. Add the pepper and carrot and stir-fry for 2 minutes. Add the edamame beans and stir to mix.Put the noodles in a pan, pour over boiling water and leave to soak for a few minutes, or according to pack instructions.Add the marinated tofu, spring onions and beansprouts to the wok and stir. Drain the noodles, add to the wok and stir until evenly mixed. Scatter with the chopped nuts and serve. Mix the garlic, soy sauce, peanut butter, ginger and sweet chilli sauce together. If it is very thick, stir in 1–2 tablespoons of hot water from the kettle. Stir the tofu into the sauce and set aside while you prepare the vegetables. Mix the garlic, soy sauce, peanut butter, ginger and sweet chilli sauce together. If it is very thick, stir in 1–2 tablespoons of hot water from the kettle. Stir the tofu into the sauce and set aside while you prepare the vegetables. Boil the kettle ready for the noodles. Boil the kettle ready for the noodles. Heat the oil in a wok over a high heat. Add the pepper and carrot and stir-fry for 2 minutes. Add the edamame beans and stir to mix. Heat the oil in a wok over a high heat. Add the pepper and carrot and stir-fry for 2 minutes. Add the edamame beans and stir to mix. Put the noodles in a pan, pour over boiling water and leave to soak for a few minutes, or according to pack instructions. Put the noodles in a pan, pour over boiling water and leave to soak for a few minutes, or according to pack instructions. Add the marinated tofu, spring onions and beansprouts to the wok and stir. Drain the noodles, add to the wok and stir until evenly mixed. Scatter with the chopped nuts and serve. Add the marinated tofu, spring onions and beansprouts to the wok and stir. Drain the noodles, add to the wok and stir until evenly mixed. Scatter with the chopped nuts and serve. | {
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"title": "Healthy stir-fry with tofu and rice noodles recipe",
"content": "An average of 3.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/edamame_and_tofu_97832_16x9.jpg This healthy vegan stir-fry packs in plenty of veggies for an easy midweek meal. Marinating the tofu in a satay-style sauce gives it a great flavour; leave it to marinate while you prepare the vegetables and boil the kettle ready for the rice noodles. Each serving provides 619 kcal, 35g protein, 56g carbohydrates (of which 11g sugars), 26g fat (of which 5g saturates), 1g fibre and 1.6g salt. 1 garlic clove, crushed1 tbsp soy sauce1 tbsp peanut butter5mm/¼in fresh root ginger, peeled and grated2 tsp sweet chilli sauce400g/14oz firm tofu, cubed2 tsp rapeseed oil1 red pepper, sliced into batons1 carrot, peeled and sliced into batons200g/7oz edamame (green soya beans)220g/8oz brown rice noodles4 spring onions, sliced on the diagonal200g/7oz beansprouts100g/3½oz unsalted cashew nuts, chopped 1 garlic clove, crushed 1 tbsp soy sauce 1 tbsp peanut butter 5mm/¼in fresh root ginger, peeled and grated 2 tsp sweet chilli sauce 400g/14oz firm tofu, cubed 2 tsp rapeseed oil 1 red pepper, sliced into batons 1 carrot, peeled and sliced into batons 200g/7oz edamame (green soya beans) 220g/8oz brown rice noodles 4 spring onions, sliced on the diagonal 200g/7oz beansprouts 100g/3½oz unsalted cashew nuts, chopped Method Mix the garlic, soy sauce, peanut butter, ginger and sweet chilli sauce together. If it is very thick, stir in 1–2 tablespoons of hot water from the kettle. Stir the tofu into the sauce and set aside while you prepare the vegetables.Boil the kettle ready for the noodles.Heat the oil in a wok over a high heat. Add the pepper and carrot and stir-fry for 2 minutes. Add the edamame beans and stir to mix.Put the noodles in a pan, pour over boiling water and leave to soak for a few minutes, or according to pack instructions.Add the marinated tofu, spring onions and beansprouts to the wok and stir. Drain the noodles, add to the wok and stir until evenly mixed. Scatter with the chopped nuts and serve. Mix the garlic, soy sauce, peanut butter, ginger and sweet chilli sauce together. If it is very thick, stir in 1–2 tablespoons of hot water from the kettle. Stir the tofu into the sauce and set aside while you prepare the vegetables. Mix the garlic, soy sauce, peanut butter, ginger and sweet chilli sauce together. If it is very thick, stir in 1–2 tablespoons of hot water from the kettle. Stir the tofu into the sauce and set aside while you prepare the vegetables. Boil the kettle ready for the noodles. Boil the kettle ready for the noodles. Heat the oil in a wok over a high heat. Add the pepper and carrot and stir-fry for 2 minutes. Add the edamame beans and stir to mix. Heat the oil in a wok over a high heat. Add the pepper and carrot and stir-fry for 2 minutes. Add the edamame beans and stir to mix. Put the noodles in a pan, pour over boiling water and leave to soak for a few minutes, or according to pack instructions. Put the noodles in a pan, pour over boiling water and leave to soak for a few minutes, or according to pack instructions. Add the marinated tofu, spring onions and beansprouts to the wok and stir. Drain the noodles, add to the wok and stir until evenly mixed. Scatter with the chopped nuts and serve. Add the marinated tofu, spring onions and beansprouts to the wok and stir. Drain the noodles, add to the wok and stir until evenly mixed. Scatter with the chopped nuts and serve."
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} | 5e7cca8d10cafeb3c85dfe78016a7f6f25abd89a66253ba3c8eb099a20c0ad39 | Pork stir fry recipe
Stir-fried pork with ginger and soy An average of 4.6 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stir_fried_pork_with_85173_16x9.jpg This low-calorie, pork stir fry is quick and easy while still delivering on flavour, and helping you on your way to getting five a day. Each serving provides 359 kcal, 40.3g protein, 12.4g carbohydrate (of which 10.1g sugars), 15.4g fat (of which 4.8g saturates), 4.7g fibre and 2.41g salt. As part of an Intermittent diet plan, 1 serving provides: Your daily salty food 3 of your 5 daily vegetable portions This meal provides 359 kcal per portion. 250g/9oz pork tenderloin, all visible fat removed, cut into chunks1 tsp cornflour2 tbsp dark soy saucelow-calorie cooking spray150g/5½oz button mushrooms, sliced2 red peppers, deseeded and sliced75g/2½oz mangetout, trimmed15g/½oz fresh root ginger, cut into thin matchsticks1 garlic clove, thinly sliced4 spring onions, cut into short lengthsfreshly ground black pepper 250g/9oz pork tenderloin, all visible fat removed, cut into chunks 1 tsp cornflour 2 tbsp dark soy sauce low-calorie cooking spray 150g/5½oz button mushrooms, sliced 2 red peppers, deseeded and sliced 75g/2½oz mangetout, trimmed 15g/½oz fresh root ginger, cut into thin matchsticks 1 garlic clove, thinly sliced 4 spring onions, cut into short lengths freshly ground black pepper Method Season the pork with pepper. Mix the cornflour with two tablespoons of cold water until smooth, then stir in the soy sauce.Spray a large wok, or deep frying pan, with cooking spray and place over a high heat. Stir-fry the pork for 1-2 minutes, or until lightly browned but not cooked through. Transfer to a plate. Return the pan to the heat, reduce the heat a little and spray with more oil. Stir-fry the mushrooms and pepper for 2 minutes. Add the mangetout and cook for a minute. Add the ginger, garlic and spring onions and stir-fry for a few seconds.Return the pork to the pan and pour over the soy sauce mixture. Cook for 1-2 minutes, or until the sauce has thickened and the pork is cooked through. Serve immediately. Season the pork with pepper. Mix the cornflour with two tablespoons of cold water until smooth, then stir in the soy sauce. Season the pork with pepper. Mix the cornflour with two tablespoons of cold water until smooth, then stir in the soy sauce. Spray a large wok, or deep frying pan, with cooking spray and place over a high heat. Stir-fry the pork for 1-2 minutes, or until lightly browned but not cooked through. Transfer to a plate. Spray a large wok, or deep frying pan, with cooking spray and place over a high heat. Stir-fry the pork for 1-2 minutes, or until lightly browned but not cooked through. Transfer to a plate. Return the pan to the heat, reduce the heat a little and spray with more oil. Stir-fry the mushrooms and pepper for 2 minutes. Add the mangetout and cook for a minute. Add the ginger, garlic and spring onions and stir-fry for a few seconds. Return the pan to the heat, reduce the heat a little and spray with more oil. Stir-fry the mushrooms and pepper for 2 minutes. Add the mangetout and cook for a minute. Add the ginger, garlic and spring onions and stir-fry for a few seconds. Return the pork to the pan and pour over the soy sauce mixture. Cook for 1-2 minutes, or until the sauce has thickened and the pork is cooked through. Serve immediately. Return the pork to the pan and pour over the soy sauce mixture. Cook for 1-2 minutes, or until the sauce has thickened and the pork is cooked through. Serve immediately. | {
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"title": "Pork stir fry recipe",
"content": "Stir-fried pork with ginger and soy An average of 4.6 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stir_fried_pork_with_85173_16x9.jpg This low-calorie, pork stir fry is quick and easy while still delivering on flavour, and helping you on your way to getting five a day. Each serving provides 359 kcal, 40.3g protein, 12.4g carbohydrate (of which 10.1g sugars), 15.4g fat (of which 4.8g saturates), 4.7g fibre and 2.41g salt. As part of an Intermittent diet plan, 1 serving provides: Your daily salty food 3 of your 5 daily vegetable portions This meal provides 359 kcal per portion. 250g/9oz pork tenderloin, all visible fat removed, cut into chunks1 tsp cornflour2 tbsp dark soy saucelow-calorie cooking spray150g/5½oz button mushrooms, sliced2 red peppers, deseeded and sliced75g/2½oz mangetout, trimmed15g/½oz fresh root ginger, cut into thin matchsticks1 garlic clove, thinly sliced4 spring onions, cut into short lengthsfreshly ground black pepper 250g/9oz pork tenderloin, all visible fat removed, cut into chunks 1 tsp cornflour 2 tbsp dark soy sauce low-calorie cooking spray 150g/5½oz button mushrooms, sliced 2 red peppers, deseeded and sliced 75g/2½oz mangetout, trimmed 15g/½oz fresh root ginger, cut into thin matchsticks 1 garlic clove, thinly sliced 4 spring onions, cut into short lengths freshly ground black pepper Method Season the pork with pepper. Mix the cornflour with two tablespoons of cold water until smooth, then stir in the soy sauce.Spray a large wok, or deep frying pan, with cooking spray and place over a high heat. Stir-fry the pork for 1-2 minutes, or until lightly browned but not cooked through. Transfer to a plate. Return the pan to the heat, reduce the heat a little and spray with more oil. Stir-fry the mushrooms and pepper for 2 minutes. Add the mangetout and cook for a minute. Add the ginger, garlic and spring onions and stir-fry for a few seconds.Return the pork to the pan and pour over the soy sauce mixture. Cook for 1-2 minutes, or until the sauce has thickened and the pork is cooked through. Serve immediately. Season the pork with pepper. Mix the cornflour with two tablespoons of cold water until smooth, then stir in the soy sauce. Season the pork with pepper. Mix the cornflour with two tablespoons of cold water until smooth, then stir in the soy sauce. Spray a large wok, or deep frying pan, with cooking spray and place over a high heat. Stir-fry the pork for 1-2 minutes, or until lightly browned but not cooked through. Transfer to a plate. Spray a large wok, or deep frying pan, with cooking spray and place over a high heat. Stir-fry the pork for 1-2 minutes, or until lightly browned but not cooked through. Transfer to a plate. Return the pan to the heat, reduce the heat a little and spray with more oil. Stir-fry the mushrooms and pepper for 2 minutes. Add the mangetout and cook for a minute. Add the ginger, garlic and spring onions and stir-fry for a few seconds. Return the pan to the heat, reduce the heat a little and spray with more oil. Stir-fry the mushrooms and pepper for 2 minutes. Add the mangetout and cook for a minute. Add the ginger, garlic and spring onions and stir-fry for a few seconds. Return the pork to the pan and pour over the soy sauce mixture. Cook for 1-2 minutes, or until the sauce has thickened and the pork is cooked through. Serve immediately. Return the pork to the pan and pour over the soy sauce mixture. Cook for 1-2 minutes, or until the sauce has thickened and the pork is cooked through. Serve immediately."
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} | 1348d3e6d8f0788ec163e5482c7b31f30b0696b6736c8de52898684ccc1d3cfa | Healthy sweet and sour chicken recipe
An average of 4.8 out of 5 stars from 57 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_and_sour_chicken_52908_16x9.jpg This is exactly like your favourite sweet and sour from the local down the road, but with fewer calories. Proves that a diet doesn’t have to be all about denial. This meal without rice provides 288 kcal, 20g protein, 38g carbohydrate (of which 29g sugars), 7g fat (of which 1g saturates), 3g fibre and 0.1g salt per portion. 1 x 425g/15oz can pineapple chunks in natural juice2 tbsp cornflour2 tbsp dark soy sauce2 tbsp white wine vinegar2 tbsp soft light brown sugar2 tbsp tomato ketchup½ tsp dried chilli flakes2 boneless, skinless chicken breasts2 tbsp sunflower oil1 medium onion, cut into 12 wedges2 peppers, red, green, orange or yellow, deseeded and cut into chunks of about 3cm/1¼in1 x 225g/8oz can water chestnuts2 garlic cloves, peeled and crushed25g/1oz piece fresh root ginger, peeled and finely gratedfreshly ground black pepper 1 x 425g/15oz can pineapple chunks in natural juice 2 tbsp cornflour 2 tbsp dark soy sauce 2 tbsp white wine vinegar 2 tbsp soft light brown sugar 2 tbsp tomato ketchup ½ tsp dried chilli flakes 2 boneless, skinless chicken breasts 2 tbsp sunflower oil 1 medium onion, cut into 12 wedges 2 peppers, red, green, orange or yellow, deseeded and cut into chunks of about 3cm/1¼in 1 x 225g/8oz can water chestnuts 2 garlic cloves, peeled and crushed 25g/1oz piece fresh root ginger, peeled and finely grated freshly ground black pepper Method To make the sauce, drain the pineapple in a sieve over a bowl and keep all the juice – you should have about 150ml/5fl oz. Put the cornflour in a large bowl and stir in three tablespoons of the pineapple juice to make a smooth paste. Add the remaining juice and 150ml/5fl oz water, then stir in the soy sauce, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside.Cut each chicken breast into eight or nine even pieces. Heat a tablespoon of the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for two minutes over a high heat. Drain the water chestnuts and cut them in half horizontally.Add the remaining oil and the chicken to the pan and stir-fry for two minutes until coloured on all sides. Add the garlic, ginger, pineapple chunks and water chestnuts and stir-fry for 30–60 seconds.Give the cornflour and pineapple mixture a good stir and add it to the pan with the chicken and vegetables. Stir well, season with some ground black pepper and bring to a simmer. Cook for 4–6 minutes until the sauce is thickened and glossy and the chicken is tender and cooked throughout, turning the chicken and vegetables a few times. Serve with a small portion of rice. To make the sauce, drain the pineapple in a sieve over a bowl and keep all the juice – you should have about 150ml/5fl oz. Put the cornflour in a large bowl and stir in three tablespoons of the pineapple juice to make a smooth paste. Add the remaining juice and 150ml/5fl oz water, then stir in the soy sauce, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside. To make the sauce, drain the pineapple in a sieve over a bowl and keep all the juice – you should have about 150ml/5fl oz. Put the cornflour in a large bowl and stir in three tablespoons of the pineapple juice to make a smooth paste. Add the remaining juice and 150ml/5fl oz water, then stir in the soy sauce, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside. Cut each chicken breast into eight or nine even pieces. Heat a tablespoon of the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for two minutes over a high heat. Drain the water chestnuts and cut them in half horizontally. Cut each chicken breast into eight or nine even pieces. Heat a tablespoon of the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for two minutes over a high heat. Drain the water chestnuts and cut them in half horizontally. Add the remaining oil and the chicken to the pan and stir-fry for two minutes until coloured on all sides. Add the garlic, ginger, pineapple chunks and water chestnuts and stir-fry for 30–60 seconds. Add the remaining oil and the chicken to the pan and stir-fry for two minutes until coloured on all sides. Add the garlic, ginger, pineapple chunks and water chestnuts and stir-fry for 30–60 seconds. Give the cornflour and pineapple mixture a good stir and add it to the pan with the chicken and vegetables. Stir well, season with some ground black pepper and bring to a simmer. Cook for 4–6 minutes until the sauce is thickened and glossy and the chicken is tender and cooked throughout, turning the chicken and vegetables a few times. Serve with a small portion of rice. Give the cornflour and pineapple mixture a good stir and add it to the pan with the chicken and vegetables. Stir well, season with some ground black pepper and bring to a simmer. Cook for 4–6 minutes until the sauce is thickened and glossy and the chicken is tender and cooked throughout, turning the chicken and vegetables a few times. Serve with a small portion of rice. | {
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"title": "Healthy sweet and sour chicken recipe",
"content": "An average of 4.8 out of 5 stars from 57 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_and_sour_chicken_52908_16x9.jpg This is exactly like your favourite sweet and sour from the local down the road, but with fewer calories. Proves that a diet doesn’t have to be all about denial. This meal without rice provides 288 kcal, 20g protein, 38g carbohydrate (of which 29g sugars), 7g fat (of which 1g saturates), 3g fibre and 0.1g salt per portion. 1 x 425g/15oz can pineapple chunks in natural juice2 tbsp cornflour2 tbsp dark soy sauce2 tbsp white wine vinegar2 tbsp soft light brown sugar2 tbsp tomato ketchup½ tsp dried chilli flakes2 boneless, skinless chicken breasts2 tbsp sunflower oil1 medium onion, cut into 12 wedges2 peppers, red, green, orange or yellow, deseeded and cut into chunks of about 3cm/1¼in1 x 225g/8oz can water chestnuts2 garlic cloves, peeled and crushed25g/1oz piece fresh root ginger, peeled and finely gratedfreshly ground black pepper 1 x 425g/15oz can pineapple chunks in natural juice 2 tbsp cornflour 2 tbsp dark soy sauce 2 tbsp white wine vinegar 2 tbsp soft light brown sugar 2 tbsp tomato ketchup ½ tsp dried chilli flakes 2 boneless, skinless chicken breasts 2 tbsp sunflower oil 1 medium onion, cut into 12 wedges 2 peppers, red, green, orange or yellow, deseeded and cut into chunks of about 3cm/1¼in 1 x 225g/8oz can water chestnuts 2 garlic cloves, peeled and crushed 25g/1oz piece fresh root ginger, peeled and finely grated freshly ground black pepper Method To make the sauce, drain the pineapple in a sieve over a bowl and keep all the juice – you should have about 150ml/5fl oz. Put the cornflour in a large bowl and stir in three tablespoons of the pineapple juice to make a smooth paste. Add the remaining juice and 150ml/5fl oz water, then stir in the soy sauce, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside.Cut each chicken breast into eight or nine even pieces. Heat a tablespoon of the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for two minutes over a high heat. Drain the water chestnuts and cut them in half horizontally.Add the remaining oil and the chicken to the pan and stir-fry for two minutes until coloured on all sides. Add the garlic, ginger, pineapple chunks and water chestnuts and stir-fry for 30–60 seconds.Give the cornflour and pineapple mixture a good stir and add it to the pan with the chicken and vegetables. Stir well, season with some ground black pepper and bring to a simmer. Cook for 4–6 minutes until the sauce is thickened and glossy and the chicken is tender and cooked throughout, turning the chicken and vegetables a few times. Serve with a small portion of rice. To make the sauce, drain the pineapple in a sieve over a bowl and keep all the juice – you should have about 150ml/5fl oz. Put the cornflour in a large bowl and stir in three tablespoons of the pineapple juice to make a smooth paste. Add the remaining juice and 150ml/5fl oz water, then stir in the soy sauce, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside. To make the sauce, drain the pineapple in a sieve over a bowl and keep all the juice – you should have about 150ml/5fl oz. Put the cornflour in a large bowl and stir in three tablespoons of the pineapple juice to make a smooth paste. Add the remaining juice and 150ml/5fl oz water, then stir in the soy sauce, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside. Cut each chicken breast into eight or nine even pieces. Heat a tablespoon of the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for two minutes over a high heat. Drain the water chestnuts and cut them in half horizontally. Cut each chicken breast into eight or nine even pieces. Heat a tablespoon of the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for two minutes over a high heat. Drain the water chestnuts and cut them in half horizontally. Add the remaining oil and the chicken to the pan and stir-fry for two minutes until coloured on all sides. Add the garlic, ginger, pineapple chunks and water chestnuts and stir-fry for 30–60 seconds. Add the remaining oil and the chicken to the pan and stir-fry for two minutes until coloured on all sides. Add the garlic, ginger, pineapple chunks and water chestnuts and stir-fry for 30–60 seconds. Give the cornflour and pineapple mixture a good stir and add it to the pan with the chicken and vegetables. Stir well, season with some ground black pepper and bring to a simmer. Cook for 4–6 minutes until the sauce is thickened and glossy and the chicken is tender and cooked throughout, turning the chicken and vegetables a few times. Serve with a small portion of rice. Give the cornflour and pineapple mixture a good stir and add it to the pan with the chicken and vegetables. Stir well, season with some ground black pepper and bring to a simmer. Cook for 4–6 minutes until the sauce is thickened and glossy and the chicken is tender and cooked throughout, turning the chicken and vegetables a few times. Serve with a small portion of rice."
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} | d469c461e7100e8d657c6c724f7d5330cea0a9456fb12a7445f8e1a65bffbbc1 | New York chicken and apple salad recipe
An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/new_york_chicken_and_67791_16x9.jpg A twist on the classic New York-style Waldorf salad with chicken and a creamy, but low-calorie, garlic dressing. Each serving provides 515 kcal, 55.5g protein, 42g carbohydrates (of which 42g sugars), 12.5g fat (of which 2.5g saturates), 5.5g fibre and 0.8g salt. With a GI of 58 this meal is high protein, low GI. 2 crunchy red apples, such as Red Delicious or Cox’s, cored and cut into 1.5cm/⅝in slices½ lemon, juice only1 level tsp runny honey150g/5½oz red and green seedless grapes, halved2 celery sticks, thinly sliced4 spring onions, thinly sliced1 Little Gem, leaves separated, roughly torn2 x 150g/5½oz cooked chicken breasts, skin removed, roughly torn1–2 tbsp chopped toasted walnuts3–4 sprigs fresh dill, to garnish 2 crunchy red apples, such as Red Delicious or Cox’s, cored and cut into 1.5cm/⅝in slices ½ lemon, juice only 1 level tsp runny honey 150g/5½oz red and green seedless grapes, halved 2 celery sticks, thinly sliced 4 spring onions, thinly sliced 1 Little Gem, leaves separated, roughly torn 2 x 150g/5½oz cooked chicken breasts, skin removed, roughly torn 1–2 tbsp chopped toasted walnuts 3–4 sprigs fresh dill, to garnish 200g/7fl oz fat-free natural yoghurt1 garlic clove, crushed1 tbsp cider vinegar1 level tbsp wholegrain mustard2–3 tbsp chopped fresh dillsalt and freshly ground black pepper 200g/7fl oz fat-free natural yoghurt 1 garlic clove, crushed 1 tbsp cider vinegar 1 level tbsp wholegrain mustard 2–3 tbsp chopped fresh dill salt and freshly ground black pepper Method Put the apples in a wide salad bowl and toss with the lemon juice and honey. Add the grapes, celery, spring onion, lettuce and chicken and toss.To make the dressing, whisk the yoghurt, garlic, vinegar, mustard and dill together and season. Spoon over the salad and toss well.Scatter with the walnuts, garnish with dill and serve. Put the apples in a wide salad bowl and toss with the lemon juice and honey. Add the grapes, celery, spring onion, lettuce and chicken and toss. Put the apples in a wide salad bowl and toss with the lemon juice and honey. Add the grapes, celery, spring onion, lettuce and chicken and toss. To make the dressing, whisk the yoghurt, garlic, vinegar, mustard and dill together and season. Spoon over the salad and toss well. To make the dressing, whisk the yoghurt, garlic, vinegar, mustard and dill together and season. Spoon over the salad and toss well. Scatter with the walnuts, garnish with dill and serve. Scatter with the walnuts, garnish with dill and serve. | {
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"title": "New York chicken and apple salad recipe",
"content": "An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/new_york_chicken_and_67791_16x9.jpg A twist on the classic New York-style Waldorf salad with chicken and a creamy, but low-calorie, garlic dressing. Each serving provides 515 kcal, 55.5g protein, 42g carbohydrates (of which 42g sugars), 12.5g fat (of which 2.5g saturates), 5.5g fibre and 0.8g salt. With a GI of 58 this meal is high protein, low GI. 2 crunchy red apples, such as Red Delicious or Cox’s, cored and cut into 1.5cm/⅝in slices½ lemon, juice only1 level tsp runny honey150g/5½oz red and green seedless grapes, halved2 celery sticks, thinly sliced4 spring onions, thinly sliced1 Little Gem, leaves separated, roughly torn2 x 150g/5½oz cooked chicken breasts, skin removed, roughly torn1–2 tbsp chopped toasted walnuts3–4 sprigs fresh dill, to garnish 2 crunchy red apples, such as Red Delicious or Cox’s, cored and cut into 1.5cm/⅝in slices ½ lemon, juice only 1 level tsp runny honey 150g/5½oz red and green seedless grapes, halved 2 celery sticks, thinly sliced 4 spring onions, thinly sliced 1 Little Gem, leaves separated, roughly torn 2 x 150g/5½oz cooked chicken breasts, skin removed, roughly torn 1–2 tbsp chopped toasted walnuts 3–4 sprigs fresh dill, to garnish 200g/7fl oz fat-free natural yoghurt1 garlic clove, crushed1 tbsp cider vinegar1 level tbsp wholegrain mustard2–3 tbsp chopped fresh dillsalt and freshly ground black pepper 200g/7fl oz fat-free natural yoghurt 1 garlic clove, crushed 1 tbsp cider vinegar 1 level tbsp wholegrain mustard 2–3 tbsp chopped fresh dill salt and freshly ground black pepper Method Put the apples in a wide salad bowl and toss with the lemon juice and honey. Add the grapes, celery, spring onion, lettuce and chicken and toss.To make the dressing, whisk the yoghurt, garlic, vinegar, mustard and dill together and season. Spoon over the salad and toss well.Scatter with the walnuts, garnish with dill and serve. Put the apples in a wide salad bowl and toss with the lemon juice and honey. Add the grapes, celery, spring onion, lettuce and chicken and toss. Put the apples in a wide salad bowl and toss with the lemon juice and honey. Add the grapes, celery, spring onion, lettuce and chicken and toss. To make the dressing, whisk the yoghurt, garlic, vinegar, mustard and dill together and season. Spoon over the salad and toss well. To make the dressing, whisk the yoghurt, garlic, vinegar, mustard and dill together and season. Spoon over the salad and toss well. Scatter with the walnuts, garnish with dill and serve. Scatter with the walnuts, garnish with dill and serve."
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} | e45e15e429ab35e8c463a9042e8742507d92bbcf910d84cfeb213e609b750ae4 | Chicken noodle salad recipe
An average of 4.6 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_noodle_salad_67466_16x9.jpg This healthy noodle salad is packed with vegetables and flavoured with a spicy, low-fat soy dressing. It's also great as a high protein, meal-prepped lunch. Each serving provides 404 kcal, 30g protein, 45g carbohydrates (of which 16.5g sugars), 10g fat (of which 2g saturates), 7g fibre and 2g salt. 70g/2½oz medium egg noodles50g/1¾oz frozen soya beans or frozen peas1 carrot, peeled½ small red pepper, seeds removed, sliced75g/2¾oz mangetout, trimmed and halved lengthways1 cooked boneless, skinless chicken breast (about 125g/4½oz)4 spring onions, trimmed and finely sliced1 long red chilli, finely sliced (deseeded if preferred)15g/½oz fresh coriander leaves10g/⅓oz fresh mint leaves15g/½oz roasted cashew nuts, roughly chopped 70g/2½oz medium egg noodles 50g/1¾oz frozen soya beans or frozen peas 1 carrot, peeled ½ small red pepper, seeds removed, sliced 75g/2¾oz mangetout, trimmed and halved lengthways 1 cooked boneless, skinless chicken breast (about 125g/4½oz) 4 spring onions, trimmed and finely sliced 1 long red chilli, finely sliced (deseeded if preferred) 15g/½oz fresh coriander leaves 10g/⅓oz fresh mint leaves 15g/½oz roasted cashew nuts, roughly chopped 3 tbsp water3 tsp caster sugar½–1 tsp dried chilli flakes, to taste4 tsp dark soy sauce1 tsp toasted sesame oil 3 tbsp water 3 tsp caster sugar ½–1 tsp dried chilli flakes, to taste 4 tsp dark soy sauce 1 tsp toasted sesame oil Method To make the dressing, place the water, sugar and chilli flakes in a small saucepan over a low heat and warm gently until the sugar is dissolved. Bring to the boil and cook for 30 seconds, stirring. Take off the heat and stir in the soy sauce and sesame oil. Leave to cool.Half-fill a saucepan with water and bring to the boil. Add the noodles and cook for 3–4 minutes, or according to the packet instructions, until tender. Stir occasionally to separate the strands. Add the soya beans or peas to the noodles, stir well and then immediately drain in a colander. Rinse the noodles and beans under cold running water until the mixture is completely cool. Tip into a large mixing bowl.Carefully peel the carrot into long, wide ribbons or cut into long, thin matchsticks. Add the carrot, pepper and mangetout to the noodle salad. Cut the chicken into thin slices and place in the bowl. Pour the dressing into the bowl and toss so everything is well mixed. Add the spring onions, red chilli, fresh herbs and nuts to the bowl and toss lightly before serving. To make the dressing, place the water, sugar and chilli flakes in a small saucepan over a low heat and warm gently until the sugar is dissolved. Bring to the boil and cook for 30 seconds, stirring. Take off the heat and stir in the soy sauce and sesame oil. Leave to cool. To make the dressing, place the water, sugar and chilli flakes in a small saucepan over a low heat and warm gently until the sugar is dissolved. Bring to the boil and cook for 30 seconds, stirring. Take off the heat and stir in the soy sauce and sesame oil. Leave to cool. Half-fill a saucepan with water and bring to the boil. Add the noodles and cook for 3–4 minutes, or according to the packet instructions, until tender. Stir occasionally to separate the strands. Add the soya beans or peas to the noodles, stir well and then immediately drain in a colander. Rinse the noodles and beans under cold running water until the mixture is completely cool. Tip into a large mixing bowl. Half-fill a saucepan with water and bring to the boil. Add the noodles and cook for 3–4 minutes, or according to the packet instructions, until tender. Stir occasionally to separate the strands. Add the soya beans or peas to the noodles, stir well and then immediately drain in a colander. Rinse the noodles and beans under cold running water until the mixture is completely cool. Tip into a large mixing bowl. Carefully peel the carrot into long, wide ribbons or cut into long, thin matchsticks. Add the carrot, pepper and mangetout to the noodle salad. Cut the chicken into thin slices and place in the bowl. Carefully peel the carrot into long, wide ribbons or cut into long, thin matchsticks. Add the carrot, pepper and mangetout to the noodle salad. Cut the chicken into thin slices and place in the bowl. Pour the dressing into the bowl and toss so everything is well mixed. Add the spring onions, red chilli, fresh herbs and nuts to the bowl and toss lightly before serving. Pour the dressing into the bowl and toss so everything is well mixed. Add the spring onions, red chilli, fresh herbs and nuts to the bowl and toss lightly before serving. | {
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"title": "Chicken noodle salad 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/chicken_noodle_salad_67466_16x9.jpg This healthy noodle salad is packed with vegetables and flavoured with a spicy, low-fat soy dressing. It's also great as a high protein, meal-prepped lunch. Each serving provides 404 kcal, 30g protein, 45g carbohydrates (of which 16.5g sugars), 10g fat (of which 2g saturates), 7g fibre and 2g salt. 70g/2½oz medium egg noodles50g/1¾oz frozen soya beans or frozen peas1 carrot, peeled½ small red pepper, seeds removed, sliced75g/2¾oz mangetout, trimmed and halved lengthways1 cooked boneless, skinless chicken breast (about 125g/4½oz)4 spring onions, trimmed and finely sliced1 long red chilli, finely sliced (deseeded if preferred)15g/½oz fresh coriander leaves10g/⅓oz fresh mint leaves15g/½oz roasted cashew nuts, roughly chopped 70g/2½oz medium egg noodles 50g/1¾oz frozen soya beans or frozen peas 1 carrot, peeled ½ small red pepper, seeds removed, sliced 75g/2¾oz mangetout, trimmed and halved lengthways 1 cooked boneless, skinless chicken breast (about 125g/4½oz) 4 spring onions, trimmed and finely sliced 1 long red chilli, finely sliced (deseeded if preferred) 15g/½oz fresh coriander leaves 10g/⅓oz fresh mint leaves 15g/½oz roasted cashew nuts, roughly chopped 3 tbsp water3 tsp caster sugar½–1 tsp dried chilli flakes, to taste4 tsp dark soy sauce1 tsp toasted sesame oil 3 tbsp water 3 tsp caster sugar ½–1 tsp dried chilli flakes, to taste 4 tsp dark soy sauce 1 tsp toasted sesame oil Method To make the dressing, place the water, sugar and chilli flakes in a small saucepan over a low heat and warm gently until the sugar is dissolved. Bring to the boil and cook for 30 seconds, stirring. Take off the heat and stir in the soy sauce and sesame oil. Leave to cool.Half-fill a saucepan with water and bring to the boil. Add the noodles and cook for 3–4 minutes, or according to the packet instructions, until tender. Stir occasionally to separate the strands. Add the soya beans or peas to the noodles, stir well and then immediately drain in a colander. Rinse the noodles and beans under cold running water until the mixture is completely cool. Tip into a large mixing bowl.Carefully peel the carrot into long, wide ribbons or cut into long, thin matchsticks. Add the carrot, pepper and mangetout to the noodle salad. Cut the chicken into thin slices and place in the bowl. Pour the dressing into the bowl and toss so everything is well mixed. Add the spring onions, red chilli, fresh herbs and nuts to the bowl and toss lightly before serving. To make the dressing, place the water, sugar and chilli flakes in a small saucepan over a low heat and warm gently until the sugar is dissolved. Bring to the boil and cook for 30 seconds, stirring. Take off the heat and stir in the soy sauce and sesame oil. Leave to cool. To make the dressing, place the water, sugar and chilli flakes in a small saucepan over a low heat and warm gently until the sugar is dissolved. Bring to the boil and cook for 30 seconds, stirring. Take off the heat and stir in the soy sauce and sesame oil. Leave to cool. Half-fill a saucepan with water and bring to the boil. Add the noodles and cook for 3–4 minutes, or according to the packet instructions, until tender. Stir occasionally to separate the strands. Add the soya beans or peas to the noodles, stir well and then immediately drain in a colander. Rinse the noodles and beans under cold running water until the mixture is completely cool. Tip into a large mixing bowl. Half-fill a saucepan with water and bring to the boil. Add the noodles and cook for 3–4 minutes, or according to the packet instructions, until tender. Stir occasionally to separate the strands. Add the soya beans or peas to the noodles, stir well and then immediately drain in a colander. Rinse the noodles and beans under cold running water until the mixture is completely cool. Tip into a large mixing bowl. Carefully peel the carrot into long, wide ribbons or cut into long, thin matchsticks. Add the carrot, pepper and mangetout to the noodle salad. Cut the chicken into thin slices and place in the bowl. Carefully peel the carrot into long, wide ribbons or cut into long, thin matchsticks. Add the carrot, pepper and mangetout to the noodle salad. Cut the chicken into thin slices and place in the bowl. Pour the dressing into the bowl and toss so everything is well mixed. Add the spring onions, red chilli, fresh herbs and nuts to the bowl and toss lightly before serving. Pour the dressing into the bowl and toss so everything is well mixed. Add the spring onions, red chilli, fresh herbs and nuts to the bowl and toss lightly before serving."
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} | 2acdf95e32dbc5bd5cb61883a5ed26185023bfab1659cdb387a169cbccdf1076 | Healthy tuna pasta salad recipe
An average of 3.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/proteinpackedtunapas_83699_16x9.jpg In ten minutes, you can have this healthy tuna pasta salad ready for your packed lunch or supper. Each serving provides 312kcal, 18g protein, 25g carbohydrates (of which 6g sugars), 14g fat (of which 4g saturates) 7.5g fibre and 1.4g salt. With a GI of 58 this meal is high protein, low GI. 150g/5oz whole wheat pasta, cooked according to packet instructions (to al dente) and drained150g/5oz olives, chopped 150g/5oz canned tuna, drained75g/2½oz Parmesan, grated 2 tbsp olive oil 3 tbsp chopped fresh flatleaf parsley 150g/5oz whole wheat pasta, cooked according to packet instructions (to al dente) and drained 150g/5oz olives, chopped 150g/5oz canned tuna, drained 75g/2½oz Parmesan, grated 2 tbsp olive oil 3 tbsp chopped fresh flatleaf parsley 3 carrots, grated or sliced into ribbons using a vegetable peeler1 cucumber, seeds removed and grated or sliced into ribbons using a vegetable peeler2 tomatoes, chopped 3 carrots, grated or sliced into ribbons using a vegetable peeler 1 cucumber, seeds removed and grated or sliced into ribbons using a vegetable peeler 2 tomatoes, chopped Method Place the cooked penne into a large bowl with all the other ingredients (the residual heat from the pasta will heat the other ingredients to give you a warm pasta dish). Place the grated carrot, cucumber and chopped tomatoes into a separate bowl and mix together.Serve both bowls of salad together at the table, warm, or refrigerate and mix together for a packed lunch salad. Place the cooked penne into a large bowl with all the other ingredients (the residual heat from the pasta will heat the other ingredients to give you a warm pasta dish). Place the cooked penne into a large bowl with all the other ingredients (the residual heat from the pasta will heat the other ingredients to give you a warm pasta dish). Place the grated carrot, cucumber and chopped tomatoes into a separate bowl and mix together. Place the grated carrot, cucumber and chopped tomatoes into a separate bowl and mix together. Serve both bowls of salad together at the table, warm, or refrigerate and mix together for a packed lunch salad. Serve both bowls of salad together at the table, warm, or refrigerate and mix together for a packed lunch salad. | {
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"title": "Healthy tuna pasta salad recipe",
"content": "An average of 3.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/proteinpackedtunapas_83699_16x9.jpg In ten minutes, you can have this healthy tuna pasta salad ready for your packed lunch or supper. Each serving provides 312kcal, 18g protein, 25g carbohydrates (of which 6g sugars), 14g fat (of which 4g saturates) 7.5g fibre and 1.4g salt. With a GI of 58 this meal is high protein, low GI. 150g/5oz whole wheat pasta, cooked according to packet instructions (to al dente) and drained150g/5oz olives, chopped 150g/5oz canned tuna, drained75g/2½oz Parmesan, grated 2 tbsp olive oil 3 tbsp chopped fresh flatleaf parsley 150g/5oz whole wheat pasta, cooked according to packet instructions (to al dente) and drained 150g/5oz olives, chopped 150g/5oz canned tuna, drained 75g/2½oz Parmesan, grated 2 tbsp olive oil 3 tbsp chopped fresh flatleaf parsley 3 carrots, grated or sliced into ribbons using a vegetable peeler1 cucumber, seeds removed and grated or sliced into ribbons using a vegetable peeler2 tomatoes, chopped 3 carrots, grated or sliced into ribbons using a vegetable peeler 1 cucumber, seeds removed and grated or sliced into ribbons using a vegetable peeler 2 tomatoes, chopped Method Place the cooked penne into a large bowl with all the other ingredients (the residual heat from the pasta will heat the other ingredients to give you a warm pasta dish). Place the grated carrot, cucumber and chopped tomatoes into a separate bowl and mix together.Serve both bowls of salad together at the table, warm, or refrigerate and mix together for a packed lunch salad. Place the cooked penne into a large bowl with all the other ingredients (the residual heat from the pasta will heat the other ingredients to give you a warm pasta dish). Place the cooked penne into a large bowl with all the other ingredients (the residual heat from the pasta will heat the other ingredients to give you a warm pasta dish). Place the grated carrot, cucumber and chopped tomatoes into a separate bowl and mix together. Place the grated carrot, cucumber and chopped tomatoes into a separate bowl and mix together. Serve both bowls of salad together at the table, warm, or refrigerate and mix together for a packed lunch salad. Serve both bowls of salad together at the table, warm, or refrigerate and mix together for a packed lunch salad."
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} | 50c6649444229cfff3a0e9a3943524e6952c5c538fc05ad205a64a89c7538419 | Saturday night stir-fry recipe
An average of 4.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/saturday_night_stir_fry_78439_16x9.jpg Dr Rupy's speedy, spicy cashew and vegetable stir-fry makes a great fakeaway for a Saturday night. In November 2023, this recipe was costed at an average of £1.55 per portion when checking prices at three UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 387 kcal, 14.1g protein, 33.8g carbohydrate (of which 10.5g sugars), 19.9g fat (of which 3.6g saturates), 8.1g fibre and 1.74g salt. 300g/10½oz wholewheat noodles3 tbsp olive oil150g/5½oz onion, finely sliced200g/7oz celery, finely sliced180g/6oz kale, stalks removed and sliced, leaves finely sliced and massaged300g/10½oz carrots, peeled and finely diced2 tsp curry powder1 tsp dried chilli flakes2 tbsp soy sauce3 free-range eggs, whisked30g/1oz salted cashew nuts, roughly chopped and toasted in a dry pan, to garnish 300g/10½oz wholewheat noodles 3 tbsp olive oil 150g/5½oz onion, finely sliced 200g/7oz celery, finely sliced 180g/6oz kale, stalks removed and sliced, leaves finely sliced and massaged 300g/10½oz carrots, peeled and finely diced 2 tsp curry powder 1 tsp dried chilli flakes 2 tbsp soy sauce 3 free-range eggs, whisked 30g/1oz salted cashew nuts, roughly chopped and toasted in a dry pan, to garnish Method Prepare the noodles according to the packet instructions and set aside.Heat 2 tablespoons oil in a large frying pan or wok over a medium–high heat and fry the onion, celery, kale stalks and carrot for 4–5 minutes until soft. Add the curry powder and chilli and stir-fry for 1 minute. Add the kale leaves and soy sauce and cook for another 2 minutes.Move the vegetables to one half of the pan and add the remaining oil and the whisked eggs. Stir vigorously with a wooden spoon until the eggs start to come together. When the eggs begin to bind, toss through the vegetables and then add the noodles.Garnish with the cashews and serve piping hot. Prepare the noodles according to the packet instructions and set aside. Prepare the noodles according to the packet instructions and set aside. Heat 2 tablespoons oil in a large frying pan or wok over a medium–high heat and fry the onion, celery, kale stalks and carrot for 4–5 minutes until soft. Add the curry powder and chilli and stir-fry for 1 minute. Add the kale leaves and soy sauce and cook for another 2 minutes. Heat 2 tablespoons oil in a large frying pan or wok over a medium–high heat and fry the onion, celery, kale stalks and carrot for 4–5 minutes until soft. Add the curry powder and chilli and stir-fry for 1 minute. Add the kale leaves and soy sauce and cook for another 2 minutes. Move the vegetables to one half of the pan and add the remaining oil and the whisked eggs. Stir vigorously with a wooden spoon until the eggs start to come together. When the eggs begin to bind, toss through the vegetables and then add the noodles. Move the vegetables to one half of the pan and add the remaining oil and the whisked eggs. Stir vigorously with a wooden spoon until the eggs start to come together. When the eggs begin to bind, toss through the vegetables and then add the noodles. Garnish with the cashews and serve piping hot. Garnish with the cashews and serve piping hot. | {
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"title": "Saturday night stir-fry recipe",
"content": "An average of 4.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/saturday_night_stir_fry_78439_16x9.jpg Dr Rupy's speedy, spicy cashew and vegetable stir-fry makes a great fakeaway for a Saturday night. In November 2023, this recipe was costed at an average of £1.55 per portion when checking prices at three UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 387 kcal, 14.1g protein, 33.8g carbohydrate (of which 10.5g sugars), 19.9g fat (of which 3.6g saturates), 8.1g fibre and 1.74g salt. 300g/10½oz wholewheat noodles3 tbsp olive oil150g/5½oz onion, finely sliced200g/7oz celery, finely sliced180g/6oz kale, stalks removed and sliced, leaves finely sliced and massaged300g/10½oz carrots, peeled and finely diced2 tsp curry powder1 tsp dried chilli flakes2 tbsp soy sauce3 free-range eggs, whisked30g/1oz salted cashew nuts, roughly chopped and toasted in a dry pan, to garnish 300g/10½oz wholewheat noodles 3 tbsp olive oil 150g/5½oz onion, finely sliced 200g/7oz celery, finely sliced 180g/6oz kale, stalks removed and sliced, leaves finely sliced and massaged 300g/10½oz carrots, peeled and finely diced 2 tsp curry powder 1 tsp dried chilli flakes 2 tbsp soy sauce 3 free-range eggs, whisked 30g/1oz salted cashew nuts, roughly chopped and toasted in a dry pan, to garnish Method Prepare the noodles according to the packet instructions and set aside.Heat 2 tablespoons oil in a large frying pan or wok over a medium–high heat and fry the onion, celery, kale stalks and carrot for 4–5 minutes until soft. Add the curry powder and chilli and stir-fry for 1 minute. Add the kale leaves and soy sauce and cook for another 2 minutes.Move the vegetables to one half of the pan and add the remaining oil and the whisked eggs. Stir vigorously with a wooden spoon until the eggs start to come together. When the eggs begin to bind, toss through the vegetables and then add the noodles.Garnish with the cashews and serve piping hot. Prepare the noodles according to the packet instructions and set aside. Prepare the noodles according to the packet instructions and set aside. Heat 2 tablespoons oil in a large frying pan or wok over a medium–high heat and fry the onion, celery, kale stalks and carrot for 4–5 minutes until soft. Add the curry powder and chilli and stir-fry for 1 minute. Add the kale leaves and soy sauce and cook for another 2 minutes. Heat 2 tablespoons oil in a large frying pan or wok over a medium–high heat and fry the onion, celery, kale stalks and carrot for 4–5 minutes until soft. Add the curry powder and chilli and stir-fry for 1 minute. Add the kale leaves and soy sauce and cook for another 2 minutes. Move the vegetables to one half of the pan and add the remaining oil and the whisked eggs. Stir vigorously with a wooden spoon until the eggs start to come together. When the eggs begin to bind, toss through the vegetables and then add the noodles. Move the vegetables to one half of the pan and add the remaining oil and the whisked eggs. Stir vigorously with a wooden spoon until the eggs start to come together. When the eggs begin to bind, toss through the vegetables and then add the noodles. Garnish with the cashews and serve piping hot. Garnish with the cashews and serve piping hot."
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} | 3b36398b08af31ac3c87f7c75e2787dbfd4f8a5e0f991b1a32d3a77f26c299f3 | Charred leek, fennel and haricot bean broth recipe
Charred leek, fennel and haricot bean broth with dill and chilli oil An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leek_fennel_broth_56222_16x9.jpg The lightly charred fennel and leek gives a deep earthy flavour to a simple veg stock that is unmistakable in this recipe. Leek and fennel are wonderful sources of prebiotic fibres to support your gut and immune health. The fiery chilli oil wakes this dish up with an aromatic hit of spice that pairs beautifully with the haricot beans. Each serving provides 369 kcal, 17.6g protein, 42.3g carbohydrate (of which 9.3g sugars), 10.6g fat (of which 1.6g saturates), 16.5g fibre and 2.85g salt. 200g/7oz leeks, cut into 1cm/½in thick rounds 160g/5¾oz fennel (about half a regular-sized fennel), chopped500ml/18fl oz vegetable stock 1 tbsp soy sauce 25g/1oz dill, stems and leaves chopped separately 100g/3½oz cavolo nero, roughly chopped 400g tin haricot beans 2–3 tsp chilli oil 2 large slices sourdough bread, toasted, to serve 200g/7oz leeks, cut into 1cm/½in thick rounds 160g/5¾oz fennel (about half a regular-sized fennel), chopped 500ml/18fl oz vegetable stock 1 tbsp soy sauce 25g/1oz dill, stems and leaves chopped separately 100g/3½oz cavolo nero, roughly chopped 400g tin haricot beans 2–3 tsp chilli oil 2 large slices sourdough bread, toasted, to serve Method Put a sauté pan (or frying pan) on a medium-high heat. Add the leeks and fennel to the dry pan and allow to char for about 5 minutes, or until nicely coloured. Put the vegetable stock in a separate saucepan along with a splash of soy sauce. Bring to a simmer for 5 minutes. Add the leeks and fennel to the simmering stock. Add the chopped dill, stems, cavolo nero, and more soy sauce to taste, if needed. Simmer for another 2–3 minutes, or until the greens have lightly wilted. Add the beans (with their liquid) and simmer until warmed through for another minute. Serve in big bowls with toasted sourdough on the side. Top with the reserved dill leaves and chilli oil. Put a sauté pan (or frying pan) on a medium-high heat. Add the leeks and fennel to the dry pan and allow to char for about 5 minutes, or until nicely coloured. Put a sauté pan (or frying pan) on a medium-high heat. Add the leeks and fennel to the dry pan and allow to char for about 5 minutes, or until nicely coloured. Put the vegetable stock in a separate saucepan along with a splash of soy sauce. Bring to a simmer for 5 minutes. Put the vegetable stock in a separate saucepan along with a splash of soy sauce. Bring to a simmer for 5 minutes. Add the leeks and fennel to the simmering stock. Add the leeks and fennel to the simmering stock. Add the chopped dill, stems, cavolo nero, and more soy sauce to taste, if needed. Simmer for another 2–3 minutes, or until the greens have lightly wilted. Add the chopped dill, stems, cavolo nero, and more soy sauce to taste, if needed. Simmer for another 2–3 minutes, or until the greens have lightly wilted. Add the beans (with their liquid) and simmer until warmed through for another minute. Add the beans (with their liquid) and simmer until warmed through for another minute. Serve in big bowls with toasted sourdough on the side. Top with the reserved dill leaves and chilli oil. Serve in big bowls with toasted sourdough on the side. Top with the reserved dill leaves and chilli oil. | {
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"title": "Charred leek, fennel and haricot bean broth recipe",
"content": "Charred leek, fennel and haricot bean broth with dill and chilli oil An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leek_fennel_broth_56222_16x9.jpg The lightly charred fennel and leek gives a deep earthy flavour to a simple veg stock that is unmistakable in this recipe. Leek and fennel are wonderful sources of prebiotic fibres to support your gut and immune health. The fiery chilli oil wakes this dish up with an aromatic hit of spice that pairs beautifully with the haricot beans. Each serving provides 369 kcal, 17.6g protein, 42.3g carbohydrate (of which 9.3g sugars), 10.6g fat (of which 1.6g saturates), 16.5g fibre and 2.85g salt. 200g/7oz leeks, cut into 1cm/½in thick rounds 160g/5¾oz fennel (about half a regular-sized fennel), chopped500ml/18fl oz vegetable stock 1 tbsp soy sauce 25g/1oz dill, stems and leaves chopped separately 100g/3½oz cavolo nero, roughly chopped 400g tin haricot beans 2–3 tsp chilli oil 2 large slices sourdough bread, toasted, to serve 200g/7oz leeks, cut into 1cm/½in thick rounds 160g/5¾oz fennel (about half a regular-sized fennel), chopped 500ml/18fl oz vegetable stock 1 tbsp soy sauce 25g/1oz dill, stems and leaves chopped separately 100g/3½oz cavolo nero, roughly chopped 400g tin haricot beans 2–3 tsp chilli oil 2 large slices sourdough bread, toasted, to serve Method Put a sauté pan (or frying pan) on a medium-high heat. Add the leeks and fennel to the dry pan and allow to char for about 5 minutes, or until nicely coloured. Put the vegetable stock in a separate saucepan along with a splash of soy sauce. Bring to a simmer for 5 minutes. Add the leeks and fennel to the simmering stock. Add the chopped dill, stems, cavolo nero, and more soy sauce to taste, if needed. Simmer for another 2–3 minutes, or until the greens have lightly wilted. Add the beans (with their liquid) and simmer until warmed through for another minute. Serve in big bowls with toasted sourdough on the side. Top with the reserved dill leaves and chilli oil. Put a sauté pan (or frying pan) on a medium-high heat. Add the leeks and fennel to the dry pan and allow to char for about 5 minutes, or until nicely coloured. Put a sauté pan (or frying pan) on a medium-high heat. Add the leeks and fennel to the dry pan and allow to char for about 5 minutes, or until nicely coloured. Put the vegetable stock in a separate saucepan along with a splash of soy sauce. Bring to a simmer for 5 minutes. Put the vegetable stock in a separate saucepan along with a splash of soy sauce. Bring to a simmer for 5 minutes. Add the leeks and fennel to the simmering stock. Add the leeks and fennel to the simmering stock. Add the chopped dill, stems, cavolo nero, and more soy sauce to taste, if needed. Simmer for another 2–3 minutes, or until the greens have lightly wilted. Add the chopped dill, stems, cavolo nero, and more soy sauce to taste, if needed. Simmer for another 2–3 minutes, or until the greens have lightly wilted. Add the beans (with their liquid) and simmer until warmed through for another minute. Add the beans (with their liquid) and simmer until warmed through for another minute. Serve in big bowls with toasted sourdough on the side. Top with the reserved dill leaves and chilli oil. Serve in big bowls with toasted sourdough on the side. Top with the reserved dill leaves and chilli oil."
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} | 6d095e573ad29b3433568c08281a9d9dca27cc0ad17163c7169de32c1975e355 | Yaki udon noodles recipe
An average of 3.9 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yaki_udon_00603_16x9.jpg This easy udon noodle dish is a simple take on yaki udon, Japanese stir-fried noodles. Use precooked soft udon noodles for ease; alternatively cook dry noodles according to the packet instructions before starting to stir-fry. Each serving provides 470 kcal, 14g protein, 66g carbohydrates (of which 22g sugars), 14g fat (of which 2g saturates), 13g fibre and 2.8g salt. 1 onion, sliced1 carrot, cut in half lengthways, then into 5mm/¼in-thick diagonal slices1 tbsp sunflower oil75g/2¾oz shiitake mushrooms, quartered¼ sweetheart cabbage, cut into 1cm/½in wide strips85–100g/3–3½oz broccoli, cut into small florets3 spring onions, sliced, green and white kept separate2 garlic cloves, crushed2 tsp grated fresh ginger300g/10½oz cooked udon noodles 2 tbsp mirin 2 tbsp soy sauce1 tsp rice vinegar2 tsp sesame oil1 tsp black sesame seeds (optional)1 tbsp pickled ginger (optional), to serve 1 onion, sliced 1 carrot, cut in half lengthways, then into 5mm/¼in-thick diagonal slices 1 tbsp sunflower oil 75g/2¾oz shiitake mushrooms, quartered ¼ sweetheart cabbage, cut into 1cm/½in wide strips 85–100g/3–3½oz broccoli, cut into small florets 3 spring onions, sliced, green and white kept separate 2 garlic cloves, crushed 2 tsp grated fresh ginger 300g/10½oz cooked udon noodles 2 tbsp mirin 2 tbsp soy sauce 1 tsp rice vinegar 2 tsp sesame oil 1 tsp black sesame seeds (optional) 1 tbsp pickled ginger (optional), to serve Method Put the onion, carrot and sunflower oil into a wok and cook over a medium heat for about 6–7 minutes, stirring frequently, until the onion is just starting to turn golden.Add the mushrooms, cabbage and broccoli to the wok along with the white parts of the spring onions, the garlic and grated ginger. Stir-fry over a medium heat for about 2 minutes, until the vegetables are tender.Add the noodles, mirin, soy sauce and rice vinegar and stir-fry until the noodles are hot through.Drizzle with sesame oil and scatter with the green parts of the spring onions and the sesame seeds, if using, and top with a little pickled ginger, if liked. Put the onion, carrot and sunflower oil into a wok and cook over a medium heat for about 6–7 minutes, stirring frequently, until the onion is just starting to turn golden. Put the onion, carrot and sunflower oil into a wok and cook over a medium heat for about 6–7 minutes, stirring frequently, until the onion is just starting to turn golden. Add the mushrooms, cabbage and broccoli to the wok along with the white parts of the spring onions, the garlic and grated ginger. Stir-fry over a medium heat for about 2 minutes, until the vegetables are tender. Add the mushrooms, cabbage and broccoli to the wok along with the white parts of the spring onions, the garlic and grated ginger. Stir-fry over a medium heat for about 2 minutes, until the vegetables are tender. Add the noodles, mirin, soy sauce and rice vinegar and stir-fry until the noodles are hot through. Add the noodles, mirin, soy sauce and rice vinegar and stir-fry until the noodles are hot through. Drizzle with sesame oil and scatter with the green parts of the spring onions and the sesame seeds, if using, and top with a little pickled ginger, if liked. Drizzle with sesame oil and scatter with the green parts of the spring onions and the sesame seeds, if using, and top with a little pickled ginger, if liked. | {
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"content": "An average of 3.9 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yaki_udon_00603_16x9.jpg This easy udon noodle dish is a simple take on yaki udon, Japanese stir-fried noodles. Use precooked soft udon noodles for ease; alternatively cook dry noodles according to the packet instructions before starting to stir-fry. Each serving provides 470 kcal, 14g protein, 66g carbohydrates (of which 22g sugars), 14g fat (of which 2g saturates), 13g fibre and 2.8g salt. 1 onion, sliced1 carrot, cut in half lengthways, then into 5mm/¼in-thick diagonal slices1 tbsp sunflower oil75g/2¾oz shiitake mushrooms, quartered¼ sweetheart cabbage, cut into 1cm/½in wide strips85–100g/3–3½oz broccoli, cut into small florets3 spring onions, sliced, green and white kept separate2 garlic cloves, crushed2 tsp grated fresh ginger300g/10½oz cooked udon noodles 2 tbsp mirin 2 tbsp soy sauce1 tsp rice vinegar2 tsp sesame oil1 tsp black sesame seeds (optional)1 tbsp pickled ginger (optional), to serve 1 onion, sliced 1 carrot, cut in half lengthways, then into 5mm/¼in-thick diagonal slices 1 tbsp sunflower oil 75g/2¾oz shiitake mushrooms, quartered ¼ sweetheart cabbage, cut into 1cm/½in wide strips 85–100g/3–3½oz broccoli, cut into small florets 3 spring onions, sliced, green and white kept separate 2 garlic cloves, crushed 2 tsp grated fresh ginger 300g/10½oz cooked udon noodles 2 tbsp mirin 2 tbsp soy sauce 1 tsp rice vinegar 2 tsp sesame oil 1 tsp black sesame seeds (optional) 1 tbsp pickled ginger (optional), to serve Method Put the onion, carrot and sunflower oil into a wok and cook over a medium heat for about 6–7 minutes, stirring frequently, until the onion is just starting to turn golden.Add the mushrooms, cabbage and broccoli to the wok along with the white parts of the spring onions, the garlic and grated ginger. Stir-fry over a medium heat for about 2 minutes, until the vegetables are tender.Add the noodles, mirin, soy sauce and rice vinegar and stir-fry until the noodles are hot through.Drizzle with sesame oil and scatter with the green parts of the spring onions and the sesame seeds, if using, and top with a little pickled ginger, if liked. Put the onion, carrot and sunflower oil into a wok and cook over a medium heat for about 6–7 minutes, stirring frequently, until the onion is just starting to turn golden. Put the onion, carrot and sunflower oil into a wok and cook over a medium heat for about 6–7 minutes, stirring frequently, until the onion is just starting to turn golden. Add the mushrooms, cabbage and broccoli to the wok along with the white parts of the spring onions, the garlic and grated ginger. Stir-fry over a medium heat for about 2 minutes, until the vegetables are tender. Add the mushrooms, cabbage and broccoli to the wok along with the white parts of the spring onions, the garlic and grated ginger. Stir-fry over a medium heat for about 2 minutes, until the vegetables are tender. Add the noodles, mirin, soy sauce and rice vinegar and stir-fry until the noodles are hot through. Add the noodles, mirin, soy sauce and rice vinegar and stir-fry until the noodles are hot through. Drizzle with sesame oil and scatter with the green parts of the spring onions and the sesame seeds, if using, and top with a little pickled ginger, if liked. Drizzle with sesame oil and scatter with the green parts of the spring onions and the sesame seeds, if using, and top with a little pickled ginger, if liked."
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} | f9ca45f544440a4c442f406ff1db120d1b123364f1ba6bad1f98527b96875052 | Macaroni cauliflower cheese recipe
An average of 4.5 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/macaroni_cauliflower_53315_16x9.jpg Mac and cheese is a winner with most families - this one contains hidden vegetables as an added healthy bonus. Equipment and preparation: For this recipe you will need a hand-held blender or food processor to make the sauce. Each serving provides 675 kcal, 27g protein, 68g carbohydrates (of which 12g sugars), 31g fat (of which 18.5g saturates), 7g fibre and 1.6g salt. 1 small cauliflower (approximately 775g/1¾lb), leaves and stalk removed, cut into florets250g/9oz dried macaroni or similar small pasta shapes50g/2oz butter, plus extra for greasing50g/2oz plain flour 500ml/17fl oz milk150g/5oz mature cheddar, finely gratedsalt (optional) and freshly ground black pepper 1 small cauliflower (approximately 775g/1¾lb), leaves and stalk removed, cut into florets 250g/9oz dried macaroni or similar small pasta shapes 50g/2oz butter, plus extra for greasing 50g/2oz plain flour 500ml/17fl oz milk 150g/5oz mature cheddar, finely grated salt (optional) and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 2 litre/3½ pint shallow ovenproof dish with butter. Half fill a large saucepan with water and bring to the boil. Add the cauliflower florets and boil for 10-12 minutes, or until very soft. Drain and set aside.Half-fill the same pan with water and return to the boil. Add the macaroni and cook for 8-10 minutes, or until al dente. Meanwhile, melt the butter in a saucepan over a low heat, then whisk in the flour until the mixture forms a smooth paste. Cook, whisking constantly, for 30 seconds. Gradually whisk in the milk a little at a time, bringing the mixture to a gentle simmer and waiting for it to thicken after each addition. Continue to cook, stirring constantly, until all of the milk has been incorporated and the sauce has thickened enough to coat the back of a spoon (about 6-8 minutes). Stir in two-thirds of the cheese, then season with salt and pepper. Add the cauliflower to the sauce, blend until smooth using a hand-held blender. Warm the mixture through gently, adding a little more seasoning or milk, as required. The finished sauce should have the consistency of pouring custard.Drain the pasta and transfer to the ovenproof dish. Pour over the sauce and stir to combine. Sprinkle over the remaining cheese. Bake for 20-25 minutes, or until the top is golden-brown and the sauce is bubbling. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 2 litre/3½ pint shallow ovenproof dish with butter. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 2 litre/3½ pint shallow ovenproof dish with butter. Half fill a large saucepan with water and bring to the boil. Add the cauliflower florets and boil for 10-12 minutes, or until very soft. Drain and set aside. Half fill a large saucepan with water and bring to the boil. Add the cauliflower florets and boil for 10-12 minutes, or until very soft. Drain and set aside. Half-fill the same pan with water and return to the boil. Add the macaroni and cook for 8-10 minutes, or until al dente. Half-fill the same pan with water and return to the boil. Add the macaroni and cook for 8-10 minutes, or until al dente. Meanwhile, melt the butter in a saucepan over a low heat, then whisk in the flour until the mixture forms a smooth paste. Cook, whisking constantly, for 30 seconds. Meanwhile, melt the butter in a saucepan over a low heat, then whisk in the flour until the mixture forms a smooth paste. Cook, whisking constantly, for 30 seconds. Gradually whisk in the milk a little at a time, bringing the mixture to a gentle simmer and waiting for it to thicken after each addition. Continue to cook, stirring constantly, until all of the milk has been incorporated and the sauce has thickened enough to coat the back of a spoon (about 6-8 minutes). Gradually whisk in the milk a little at a time, bringing the mixture to a gentle simmer and waiting for it to thicken after each addition. Continue to cook, stirring constantly, until all of the milk has been incorporated and the sauce has thickened enough to coat the back of a spoon (about 6-8 minutes). Stir in two-thirds of the cheese, then season with salt and pepper. Stir in two-thirds of the cheese, then season with salt and pepper. Add the cauliflower to the sauce, blend until smooth using a hand-held blender. Warm the mixture through gently, adding a little more seasoning or milk, as required. The finished sauce should have the consistency of pouring custard. Add the cauliflower to the sauce, blend until smooth using a hand-held blender. Warm the mixture through gently, adding a little more seasoning or milk, as required. The finished sauce should have the consistency of pouring custard. Drain the pasta and transfer to the ovenproof dish. Pour over the sauce and stir to combine. Sprinkle over the remaining cheese. Bake for 20-25 minutes, or until the top is golden-brown and the sauce is bubbling. Drain the pasta and transfer to the ovenproof dish. Pour over the sauce and stir to combine. Sprinkle over the remaining cheese. Bake for 20-25 minutes, or until the top is golden-brown and the sauce is bubbling. Recipe tips If you don’t own a hand-held blender, set the cheese and cauliflower sauce aside to cool slightly, then transfer it to a food processor and blend until smooth. This mac and cheese can be prepared in advance. Once you have mixed the sauce and macaroni together do not sprinkle with cheese. Leave to cool and then put in a freezer-proof container. It will keep in the freezer for up to 2 months. Defrost, sprinkle with cheese and then bake in the oven until golden and bubbly. | {
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"title": "Macaroni cauliflower cheese recipe",
"content": "An average of 4.5 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/macaroni_cauliflower_53315_16x9.jpg Mac and cheese is a winner with most families - this one contains hidden vegetables as an added healthy bonus. Equipment and preparation: For this recipe you will need a hand-held blender or food processor to make the sauce. Each serving provides 675 kcal, 27g protein, 68g carbohydrates (of which 12g sugars), 31g fat (of which 18.5g saturates), 7g fibre and 1.6g salt. 1 small cauliflower (approximately 775g/1¾lb), leaves and stalk removed, cut into florets250g/9oz dried macaroni or similar small pasta shapes50g/2oz butter, plus extra for greasing50g/2oz plain flour 500ml/17fl oz milk150g/5oz mature cheddar, finely gratedsalt (optional) and freshly ground black pepper 1 small cauliflower (approximately 775g/1¾lb), leaves and stalk removed, cut into florets 250g/9oz dried macaroni or similar small pasta shapes 50g/2oz butter, plus extra for greasing 50g/2oz plain flour 500ml/17fl oz milk 150g/5oz mature cheddar, finely grated salt (optional) and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 2 litre/3½ pint shallow ovenproof dish with butter. Half fill a large saucepan with water and bring to the boil. Add the cauliflower florets and boil for 10-12 minutes, or until very soft. Drain and set aside.Half-fill the same pan with water and return to the boil. Add the macaroni and cook for 8-10 minutes, or until al dente. Meanwhile, melt the butter in a saucepan over a low heat, then whisk in the flour until the mixture forms a smooth paste. Cook, whisking constantly, for 30 seconds. Gradually whisk in the milk a little at a time, bringing the mixture to a gentle simmer and waiting for it to thicken after each addition. Continue to cook, stirring constantly, until all of the milk has been incorporated and the sauce has thickened enough to coat the back of a spoon (about 6-8 minutes). Stir in two-thirds of the cheese, then season with salt and pepper. Add the cauliflower to the sauce, blend until smooth using a hand-held blender. Warm the mixture through gently, adding a little more seasoning or milk, as required. The finished sauce should have the consistency of pouring custard.Drain the pasta and transfer to the ovenproof dish. Pour over the sauce and stir to combine. Sprinkle over the remaining cheese. Bake for 20-25 minutes, or until the top is golden-brown and the sauce is bubbling. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 2 litre/3½ pint shallow ovenproof dish with butter. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 2 litre/3½ pint shallow ovenproof dish with butter. Half fill a large saucepan with water and bring to the boil. Add the cauliflower florets and boil for 10-12 minutes, or until very soft. Drain and set aside. Half fill a large saucepan with water and bring to the boil. Add the cauliflower florets and boil for 10-12 minutes, or until very soft. Drain and set aside. Half-fill the same pan with water and return to the boil. Add the macaroni and cook for 8-10 minutes, or until al dente. Half-fill the same pan with water and return to the boil. Add the macaroni and cook for 8-10 minutes, or until al dente. Meanwhile, melt the butter in a saucepan over a low heat, then whisk in the flour until the mixture forms a smooth paste. Cook, whisking constantly, for 30 seconds. Meanwhile, melt the butter in a saucepan over a low heat, then whisk in the flour until the mixture forms a smooth paste. Cook, whisking constantly, for 30 seconds. Gradually whisk in the milk a little at a time, bringing the mixture to a gentle simmer and waiting for it to thicken after each addition. Continue to cook, stirring constantly, until all of the milk has been incorporated and the sauce has thickened enough to coat the back of a spoon (about 6-8 minutes). Gradually whisk in the milk a little at a time, bringing the mixture to a gentle simmer and waiting for it to thicken after each addition. Continue to cook, stirring constantly, until all of the milk has been incorporated and the sauce has thickened enough to coat the back of a spoon (about 6-8 minutes). Stir in two-thirds of the cheese, then season with salt and pepper. Stir in two-thirds of the cheese, then season with salt and pepper. Add the cauliflower to the sauce, blend until smooth using a hand-held blender. Warm the mixture through gently, adding a little more seasoning or milk, as required. The finished sauce should have the consistency of pouring custard. Add the cauliflower to the sauce, blend until smooth using a hand-held blender. Warm the mixture through gently, adding a little more seasoning or milk, as required. The finished sauce should have the consistency of pouring custard. Drain the pasta and transfer to the ovenproof dish. Pour over the sauce and stir to combine. Sprinkle over the remaining cheese. Bake for 20-25 minutes, or until the top is golden-brown and the sauce is bubbling. Drain the pasta and transfer to the ovenproof dish. Pour over the sauce and stir to combine. Sprinkle over the remaining cheese. Bake for 20-25 minutes, or until the top is golden-brown and the sauce is bubbling. Recipe tips If you don’t own a hand-held blender, set the cheese and cauliflower sauce aside to cool slightly, then transfer it to a food processor and blend until smooth. This mac and cheese can be prepared in advance. Once you have mixed the sauce and macaroni together do not sprinkle with cheese. Leave to cool and then put in a freezer-proof container. It will keep in the freezer for up to 2 months. Defrost, sprinkle with cheese and then bake in the oven until golden and bubbly."
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} | 20e0c7471d62fa7db8d5c072dc81f2f466e240612a517f23602f444826b63757 | Vegetarian egg fried rice recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/egg_and_vegetable_fried_44022_16x9.jpg Packed with vegetables and ready in minutes, this vegetarian fried rice is a great quick and easy mid-week meal. If you're on a low-FODMAP diet, make sure you only use the green tops of the spring onion, not the white. 3 tbsp sunflower oil2 free-range eggs, beaten3 spring onions, sliced on an angle¼ green pepper, deseeded and thinly sliced¼ red pepper, deseeded and thinly sliced¼ yellow pepper, deseeded and thinly sliced¼ orange pepper, deseeded and thinly sliced½ carrot, peeled and shredded 2–6 fine green beans, shredded8–10 mushrooms, roughly chopped (oyster mushrooms if on a low-FODMAP diet)2 tbsp frozen peas, defrosted500g/1lb 2oz cold, cooked rice 2 tbsp light soy sauce or tamari, to tastesalt and freshly ground black pepper 3 tbsp sunflower oil 2 free-range eggs, beaten 3 spring onions, sliced on an angle ¼ green pepper, deseeded and thinly sliced ¼ red pepper, deseeded and thinly sliced ¼ yellow pepper, deseeded and thinly sliced ¼ orange pepper, deseeded and thinly sliced ½ carrot, peeled and shredded 2–6 fine green beans, shredded 8–10 mushrooms, roughly chopped (oyster mushrooms if on a low-FODMAP diet) 2 tbsp frozen peas, defrosted 500g/1lb 2oz cold, cooked rice 2 tbsp light soy sauce or tamari, to taste salt and freshly ground black pepper Method Heat the oil to smoking point in a large wok. Add the eggs and swirl with a ladle or spoon, breaking them up as they cook.Add the spring onions and peppers and stir-fry for 1 minute. Add the remaining vegetables, season with salt and pepper, and stir-fry for a couple of minutes until they are softened, but still have a bite.Add the rice and stir-fry for a few minutes until the rice is piping hot. Season with soy sauce and serve. Heat the oil to smoking point in a large wok. Add the eggs and swirl with a ladle or spoon, breaking them up as they cook. Heat the oil to smoking point in a large wok. Add the eggs and swirl with a ladle or spoon, breaking them up as they cook. Add the spring onions and peppers and stir-fry for 1 minute. Add the remaining vegetables, season with salt and pepper, and stir-fry for a couple of minutes until they are softened, but still have a bite. Add the spring onions and peppers and stir-fry for 1 minute. Add the remaining vegetables, season with salt and pepper, and stir-fry for a couple of minutes until they are softened, but still have a bite. Add the rice and stir-fry for a few minutes until the rice is piping hot. Season with soy sauce and serve. Add the rice and stir-fry for a few minutes until the rice is piping hot. Season with soy sauce and serve. | {
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"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/egg_and_vegetable_fried_44022_16x9.jpg Packed with vegetables and ready in minutes, this vegetarian fried rice is a great quick and easy mid-week meal. If you're on a low-FODMAP diet, make sure you only use the green tops of the spring onion, not the white. 3 tbsp sunflower oil2 free-range eggs, beaten3 spring onions, sliced on an angle¼ green pepper, deseeded and thinly sliced¼ red pepper, deseeded and thinly sliced¼ yellow pepper, deseeded and thinly sliced¼ orange pepper, deseeded and thinly sliced½ carrot, peeled and shredded 2–6 fine green beans, shredded8–10 mushrooms, roughly chopped (oyster mushrooms if on a low-FODMAP diet)2 tbsp frozen peas, defrosted500g/1lb 2oz cold, cooked rice 2 tbsp light soy sauce or tamari, to tastesalt and freshly ground black pepper 3 tbsp sunflower oil 2 free-range eggs, beaten 3 spring onions, sliced on an angle ¼ green pepper, deseeded and thinly sliced ¼ red pepper, deseeded and thinly sliced ¼ yellow pepper, deseeded and thinly sliced ¼ orange pepper, deseeded and thinly sliced ½ carrot, peeled and shredded 2–6 fine green beans, shredded 8–10 mushrooms, roughly chopped (oyster mushrooms if on a low-FODMAP diet) 2 tbsp frozen peas, defrosted 500g/1lb 2oz cold, cooked rice 2 tbsp light soy sauce or tamari, to taste salt and freshly ground black pepper Method Heat the oil to smoking point in a large wok. Add the eggs and swirl with a ladle or spoon, breaking them up as they cook.Add the spring onions and peppers and stir-fry for 1 minute. Add the remaining vegetables, season with salt and pepper, and stir-fry for a couple of minutes until they are softened, but still have a bite.Add the rice and stir-fry for a few minutes until the rice is piping hot. Season with soy sauce and serve. Heat the oil to smoking point in a large wok. Add the eggs and swirl with a ladle or spoon, breaking them up as they cook. Heat the oil to smoking point in a large wok. Add the eggs and swirl with a ladle or spoon, breaking them up as they cook. Add the spring onions and peppers and stir-fry for 1 minute. Add the remaining vegetables, season with salt and pepper, and stir-fry for a couple of minutes until they are softened, but still have a bite. Add the spring onions and peppers and stir-fry for 1 minute. Add the remaining vegetables, season with salt and pepper, and stir-fry for a couple of minutes until they are softened, but still have a bite. Add the rice and stir-fry for a few minutes until the rice is piping hot. Season with soy sauce and serve. Add the rice and stir-fry for a few minutes until the rice is piping hot. Season with soy sauce and serve."
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} | 64844f5c259fe423111da4af6530848b2d4cc56965f56106270f8a32be2ce097 | Spiced vegetable tagine recipe
An average of 4.6 out of 5 stars from 78 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_vegetable_tagine_32956_16x9.jpg This full-flavoured tagine is a cheap, healthy way of getting extra vegetables into your family's diet. This dish is suitable for freezing; in fact, freezing will intensify its flavour. This meal, if served as five portions, provides 299kcal, 9g protein, 41g carbohydrate (of which 24g sugars), 9g fat (of which 1g saturates), 11g fibre and 0.1g salt per portion. 1 sweet potato (about 300g/10½oz), peeled and cut into roughly 2cm/¾in chunks1 aubergine, cut into roughly 2.5cm/1in chunks2 courgettes, halved lengthways, sliced into 2cm/¾in half-moons1 red pepper, stalk removed, seeds removed, cut into roughly 2.5cm/1in chunks3 tbsp mild olive oil or sunflower oil1 small onion, thinly sliced4 garlic cloves, thinly sliced1 tsp ground coriander1 tsp ground cumin400g tin chopped tomatoes1 tbsp harissa paste2 tbsp clear honey100g/3½oz ready-to-eat dried apricots, halved400g tin chickpeas, rinsed and drainedhandful chopped fresh coriander, to garnishsalt and freshly ground black pepper 1 sweet potato (about 300g/10½oz), peeled and cut into roughly 2cm/¾in chunks 1 aubergine, cut into roughly 2.5cm/1in chunks 2 courgettes, halved lengthways, sliced into 2cm/¾in half-moons 1 red pepper, stalk removed, seeds removed, cut into roughly 2.5cm/1in chunks 3 tbsp mild olive oil or sunflower oil 1 small onion, thinly sliced 4 garlic cloves, thinly sliced 1 tsp ground coriander 1 tsp ground cumin 400g tin chopped tomatoes 1 tbsp harissa paste 2 tbsp clear honey 100g/3½oz ready-to-eat dried apricots, halved 400g tin chickpeas, rinsed and drained handful chopped fresh coriander, to garnish salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5. Mix the sweet potato, aubergine, courgette and red pepper in a large bowl. Drizzle over 2 tablespoons of the oil and mix to coat. Season generously with salt and pepper.Heat a large, non-stick frying pan over a high heat. When the pan is hot, add the vegetables in batches and fry, stirring and turning regularly, for 3–4 minutes, or until lightly browned. Heat the remaining oil in a lidded casserole over a medium heat. Add the onions and fry for 3–5 minutes, stirring regularly, until softened. Add the garlic, coriander and cumin and fry for 1–2 minutes, stirring frequently. Stir in the chopped tomatoes, harissa paste, honey, apricots and chickpeas until well combined. Add the vegetables and cook for 2–3 minutes. Cover and transfer to the oven. Cook for 30 minutes, then stir in 200ml/7fl oz cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender. Sprinkle the tagine with the chopped coriander and serve with freshly cooked couscous or rice. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Mix the sweet potato, aubergine, courgette and red pepper in a large bowl. Drizzle over 2 tablespoons of the oil and mix to coat. Season generously with salt and pepper. Mix the sweet potato, aubergine, courgette and red pepper in a large bowl. Drizzle over 2 tablespoons of the oil and mix to coat. Season generously with salt and pepper. Heat a large, non-stick frying pan over a high heat. When the pan is hot, add the vegetables in batches and fry, stirring and turning regularly, for 3–4 minutes, or until lightly browned. Heat a large, non-stick frying pan over a high heat. When the pan is hot, add the vegetables in batches and fry, stirring and turning regularly, for 3–4 minutes, or until lightly browned. Heat the remaining oil in a lidded casserole over a medium heat. Add the onions and fry for 3–5 minutes, stirring regularly, until softened. Add the garlic, coriander and cumin and fry for 1–2 minutes, stirring frequently. Heat the remaining oil in a lidded casserole over a medium heat. Add the onions and fry for 3–5 minutes, stirring regularly, until softened. Add the garlic, coriander and cumin and fry for 1–2 minutes, stirring frequently. Stir in the chopped tomatoes, harissa paste, honey, apricots and chickpeas until well combined. Add the vegetables and cook for 2–3 minutes. Stir in the chopped tomatoes, harissa paste, honey, apricots and chickpeas until well combined. Add the vegetables and cook for 2–3 minutes. Cover and transfer to the oven. Cook for 30 minutes, then stir in 200ml/7fl oz cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender. Cover and transfer to the oven. Cook for 30 minutes, then stir in 200ml/7fl oz cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender. Sprinkle the tagine with the chopped coriander and serve with freshly cooked couscous or rice. Sprinkle the tagine with the chopped coriander and serve with freshly cooked couscous or rice. Recipe tips Make sure the pan is properly hot before you cook the vegetables - otherwise they will take too long to brown and turn mushy. To freeze this dish allow it to cool completely, then pop in a freezer-proof container. It will keep in the freezer for up to 2 months. Thaw overnight in the fridge then reheat in a suitable dish in the microwave until piping hot throughout, stirring at least once. | {
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"content": "An average of 4.6 out of 5 stars from 78 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_vegetable_tagine_32956_16x9.jpg This full-flavoured tagine is a cheap, healthy way of getting extra vegetables into your family's diet. This dish is suitable for freezing; in fact, freezing will intensify its flavour. This meal, if served as five portions, provides 299kcal, 9g protein, 41g carbohydrate (of which 24g sugars), 9g fat (of which 1g saturates), 11g fibre and 0.1g salt per portion. 1 sweet potato (about 300g/10½oz), peeled and cut into roughly 2cm/¾in chunks1 aubergine, cut into roughly 2.5cm/1in chunks2 courgettes, halved lengthways, sliced into 2cm/¾in half-moons1 red pepper, stalk removed, seeds removed, cut into roughly 2.5cm/1in chunks3 tbsp mild olive oil or sunflower oil1 small onion, thinly sliced4 garlic cloves, thinly sliced1 tsp ground coriander1 tsp ground cumin400g tin chopped tomatoes1 tbsp harissa paste2 tbsp clear honey100g/3½oz ready-to-eat dried apricots, halved400g tin chickpeas, rinsed and drainedhandful chopped fresh coriander, to garnishsalt and freshly ground black pepper 1 sweet potato (about 300g/10½oz), peeled and cut into roughly 2cm/¾in chunks 1 aubergine, cut into roughly 2.5cm/1in chunks 2 courgettes, halved lengthways, sliced into 2cm/¾in half-moons 1 red pepper, stalk removed, seeds removed, cut into roughly 2.5cm/1in chunks 3 tbsp mild olive oil or sunflower oil 1 small onion, thinly sliced 4 garlic cloves, thinly sliced 1 tsp ground coriander 1 tsp ground cumin 400g tin chopped tomatoes 1 tbsp harissa paste 2 tbsp clear honey 100g/3½oz ready-to-eat dried apricots, halved 400g tin chickpeas, rinsed and drained handful chopped fresh coriander, to garnish salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5. Mix the sweet potato, aubergine, courgette and red pepper in a large bowl. Drizzle over 2 tablespoons of the oil and mix to coat. Season generously with salt and pepper.Heat a large, non-stick frying pan over a high heat. When the pan is hot, add the vegetables in batches and fry, stirring and turning regularly, for 3–4 minutes, or until lightly browned. Heat the remaining oil in a lidded casserole over a medium heat. Add the onions and fry for 3–5 minutes, stirring regularly, until softened. Add the garlic, coriander and cumin and fry for 1–2 minutes, stirring frequently. Stir in the chopped tomatoes, harissa paste, honey, apricots and chickpeas until well combined. Add the vegetables and cook for 2–3 minutes. Cover and transfer to the oven. Cook for 30 minutes, then stir in 200ml/7fl oz cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender. Sprinkle the tagine with the chopped coriander and serve with freshly cooked couscous or rice. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Mix the sweet potato, aubergine, courgette and red pepper in a large bowl. Drizzle over 2 tablespoons of the oil and mix to coat. Season generously with salt and pepper. Mix the sweet potato, aubergine, courgette and red pepper in a large bowl. Drizzle over 2 tablespoons of the oil and mix to coat. Season generously with salt and pepper. Heat a large, non-stick frying pan over a high heat. When the pan is hot, add the vegetables in batches and fry, stirring and turning regularly, for 3–4 minutes, or until lightly browned. Heat a large, non-stick frying pan over a high heat. When the pan is hot, add the vegetables in batches and fry, stirring and turning regularly, for 3–4 minutes, or until lightly browned. Heat the remaining oil in a lidded casserole over a medium heat. Add the onions and fry for 3–5 minutes, stirring regularly, until softened. Add the garlic, coriander and cumin and fry for 1–2 minutes, stirring frequently. Heat the remaining oil in a lidded casserole over a medium heat. Add the onions and fry for 3–5 minutes, stirring regularly, until softened. Add the garlic, coriander and cumin and fry for 1–2 minutes, stirring frequently. Stir in the chopped tomatoes, harissa paste, honey, apricots and chickpeas until well combined. Add the vegetables and cook for 2–3 minutes. Stir in the chopped tomatoes, harissa paste, honey, apricots and chickpeas until well combined. Add the vegetables and cook for 2–3 minutes. Cover and transfer to the oven. Cook for 30 minutes, then stir in 200ml/7fl oz cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender. Cover and transfer to the oven. Cook for 30 minutes, then stir in 200ml/7fl oz cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender. Sprinkle the tagine with the chopped coriander and serve with freshly cooked couscous or rice. Sprinkle the tagine with the chopped coriander and serve with freshly cooked couscous or rice. Recipe tips Make sure the pan is properly hot before you cook the vegetables - otherwise they will take too long to brown and turn mushy. To freeze this dish allow it to cool completely, then pop in a freezer-proof container. It will keep in the freezer for up to 2 months. Thaw overnight in the fridge then reheat in a suitable dish in the microwave until piping hot throughout, stirring at least once."
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} | 76dbd557270a10a07b7dd955177ea52722a971520029e444d8c38ab026e7ddfe | Tofu stir-fry recipe
Tofu peanut vegan stir-fry An average of 4.6 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tofu_peanut_stir-fry_62729_16x9.jpg If you like lots of sauce in this vegan tofu stir-fry, you can double the ingredients and pour in as much as you prefer. It makes a delicious dressing or marinade for tofu if you have any left over. Each serving provides 784 kcal, 30g protein, 74g carbohydrate (of which 23g sugars), 39g fat (of which 7g saturates), 11g fibre and 4.3g salt. 180g/6oz firm tofu, drained 1 tbsp sesame oil4 garlic cloves, crushedthumb-sized piece fresh root ginger, grated1 small red chilli, finely sliced 300g pack straight-to-wok medium noodles 1 red pepper, seeds removed and sliced lengthways1 yellow pepper, seeds removed and sliced lengthways4–5 Tenderstem broccoli stems (around 85g/3oz)5 spring onions, finely sliced1 large carrot, peeled into ribbonspinch salt 1 tsp sesame seeds, to garnish1 tbsp chopped peanuts, to garnish 180g/6oz firm tofu, drained 1 tbsp sesame oil 4 garlic cloves, crushed thumb-sized piece fresh root ginger, grated 1 small red chilli, finely sliced 300g pack straight-to-wok medium noodles 1 red pepper, seeds removed and sliced lengthways 1 yellow pepper, seeds removed and sliced lengthways 4–5 Tenderstem broccoli stems (around 85g/3oz) 5 spring onions, finely sliced 1 large carrot, peeled into ribbons pinch salt 1 tsp sesame seeds, to garnish 1 tbsp chopped peanuts, to garnish 2 tbsp sesame oil3 tbsp tamari or soy sauce1 tbsp maple syrup1 tbsp freshly grated root ginger (or 1 tsp ground ginger)2 tbsp peanut butter (smooth or crunchy) 2 tbsp sesame oil 3 tbsp tamari or soy sauce 1 tbsp maple syrup 1 tbsp freshly grated root ginger (or 1 tsp ground ginger) 2 tbsp peanut butter (smooth or crunchy) Method Whisk all the sauce ingredients together in a large bowl with 100ml/3½fl oz water.Cube the tofu and cover in half of the sauce (setting the other half aside).Put a wok over a high heat, add the sesame oil and fry the tofu for about 5 minutes. Add the garlic, ginger and chilli and fry for a further 2 minutes.Add the peppers, broccoli and spring onions, reserving a handful to garnish, to the stir-fry and toss over a high heat for 3–4 minutes before adding the carrot ribbons. Add the noodles, pour in the remaining sauce and season with the salt. Stir-fry until the noodles are coated in the sauce and heated through.Serve the stir-fry with the reserved spring onions, sesame seeds and chopped peanuts to garnish. Whisk all the sauce ingredients together in a large bowl with 100ml/3½fl oz water. Whisk all the sauce ingredients together in a large bowl with 100ml/3½fl oz water. Cube the tofu and cover in half of the sauce (setting the other half aside). Cube the tofu and cover in half of the sauce (setting the other half aside). Put a wok over a high heat, add the sesame oil and fry the tofu for about 5 minutes. Add the garlic, ginger and chilli and fry for a further 2 minutes. Put a wok over a high heat, add the sesame oil and fry the tofu for about 5 minutes. Add the garlic, ginger and chilli and fry for a further 2 minutes. Add the peppers, broccoli and spring onions, reserving a handful to garnish, to the stir-fry and toss over a high heat for 3–4 minutes before adding the carrot ribbons. Add the noodles, pour in the remaining sauce and season with the salt. Stir-fry until the noodles are coated in the sauce and heated through. Add the peppers, broccoli and spring onions, reserving a handful to garnish, to the stir-fry and toss over a high heat for 3–4 minutes before adding the carrot ribbons. Add the noodles, pour in the remaining sauce and season with the salt. Stir-fry until the noodles are coated in the sauce and heated through. Serve the stir-fry with the reserved spring onions, sesame seeds and chopped peanuts to garnish. Serve the stir-fry with the reserved spring onions, sesame seeds and chopped peanuts to garnish. Recipe tips For a gluten-free variation, swap the noodles for rice noodles. | {
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"content": "Tofu peanut vegan stir-fry An average of 4.6 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tofu_peanut_stir-fry_62729_16x9.jpg If you like lots of sauce in this vegan tofu stir-fry, you can double the ingredients and pour in as much as you prefer. It makes a delicious dressing or marinade for tofu if you have any left over. Each serving provides 784 kcal, 30g protein, 74g carbohydrate (of which 23g sugars), 39g fat (of which 7g saturates), 11g fibre and 4.3g salt. 180g/6oz firm tofu, drained 1 tbsp sesame oil4 garlic cloves, crushedthumb-sized piece fresh root ginger, grated1 small red chilli, finely sliced 300g pack straight-to-wok medium noodles 1 red pepper, seeds removed and sliced lengthways1 yellow pepper, seeds removed and sliced lengthways4–5 Tenderstem broccoli stems (around 85g/3oz)5 spring onions, finely sliced1 large carrot, peeled into ribbonspinch salt 1 tsp sesame seeds, to garnish1 tbsp chopped peanuts, to garnish 180g/6oz firm tofu, drained 1 tbsp sesame oil 4 garlic cloves, crushed thumb-sized piece fresh root ginger, grated 1 small red chilli, finely sliced 300g pack straight-to-wok medium noodles 1 red pepper, seeds removed and sliced lengthways 1 yellow pepper, seeds removed and sliced lengthways 4–5 Tenderstem broccoli stems (around 85g/3oz) 5 spring onions, finely sliced 1 large carrot, peeled into ribbons pinch salt 1 tsp sesame seeds, to garnish 1 tbsp chopped peanuts, to garnish 2 tbsp sesame oil3 tbsp tamari or soy sauce1 tbsp maple syrup1 tbsp freshly grated root ginger (or 1 tsp ground ginger)2 tbsp peanut butter (smooth or crunchy) 2 tbsp sesame oil 3 tbsp tamari or soy sauce 1 tbsp maple syrup 1 tbsp freshly grated root ginger (or 1 tsp ground ginger) 2 tbsp peanut butter (smooth or crunchy) Method Whisk all the sauce ingredients together in a large bowl with 100ml/3½fl oz water.Cube the tofu and cover in half of the sauce (setting the other half aside).Put a wok over a high heat, add the sesame oil and fry the tofu for about 5 minutes. Add the garlic, ginger and chilli and fry for a further 2 minutes.Add the peppers, broccoli and spring onions, reserving a handful to garnish, to the stir-fry and toss over a high heat for 3–4 minutes before adding the carrot ribbons. Add the noodles, pour in the remaining sauce and season with the salt. Stir-fry until the noodles are coated in the sauce and heated through.Serve the stir-fry with the reserved spring onions, sesame seeds and chopped peanuts to garnish. Whisk all the sauce ingredients together in a large bowl with 100ml/3½fl oz water. Whisk all the sauce ingredients together in a large bowl with 100ml/3½fl oz water. Cube the tofu and cover in half of the sauce (setting the other half aside). Cube the tofu and cover in half of the sauce (setting the other half aside). Put a wok over a high heat, add the sesame oil and fry the tofu for about 5 minutes. Add the garlic, ginger and chilli and fry for a further 2 minutes. Put a wok over a high heat, add the sesame oil and fry the tofu for about 5 minutes. Add the garlic, ginger and chilli and fry for a further 2 minutes. Add the peppers, broccoli and spring onions, reserving a handful to garnish, to the stir-fry and toss over a high heat for 3–4 minutes before adding the carrot ribbons. Add the noodles, pour in the remaining sauce and season with the salt. Stir-fry until the noodles are coated in the sauce and heated through. Add the peppers, broccoli and spring onions, reserving a handful to garnish, to the stir-fry and toss over a high heat for 3–4 minutes before adding the carrot ribbons. Add the noodles, pour in the remaining sauce and season with the salt. Stir-fry until the noodles are coated in the sauce and heated through. Serve the stir-fry with the reserved spring onions, sesame seeds and chopped peanuts to garnish. Serve the stir-fry with the reserved spring onions, sesame seeds and chopped peanuts to garnish. Recipe tips For a gluten-free variation, swap the noodles for rice noodles."
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} | 011c06c25a5e15000143bc1a200b7cfcae3107869aebf36ebc999a81baebc09c | Creamy mushroom, lentil and spinach filo pie recipe
An average of 4.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mushroom_spinach_pie_75543_16x9.jpg This easy vegetarian mushroom and lentil pie is made in a frying pan and topped with crunchy scrunched up filo pastry. It's quick and easy enough for a busy midweek. 2 tbsp olive oil, plus extra for drizzling 20g/¾oz butter 250g/9oz chestnut mushrooms, sliced 3 banana shallots, thinly sliced 1 medium carrot, peeled and finely diced 3 garlic cloves, finely chopped 3-4 sprigs fresh thyme 2 sprigs rosemary 80ml/2¾fl oz white wine 400g tin green lentils, drained 1 tbsp wholegrain mustard 1 tbsp plain flour 250ml/9fl oz vegetable stock 250ml/9fl oz single cream 150g/5fl oz baby spinach, washed and large stems removed 6-8 sheets filo pastry salt and freshly ground black pepper 2 tbsp olive oil, plus extra for drizzling 20g/¾oz butter 250g/9oz chestnut mushrooms, sliced 3 banana shallots, thinly sliced 1 medium carrot, peeled and finely diced 3 garlic cloves, finely chopped 3-4 sprigs fresh thyme 2 sprigs rosemary 80ml/2¾fl oz white wine 400g tin green lentils, drained 1 tbsp wholegrain mustard 1 tbsp plain flour 250ml/9fl oz vegetable stock 250ml/9fl oz single cream 150g/5fl oz baby spinach, washed and large stems removed 6-8 sheets filo pastry salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Heat an oven-proof frying pan or cast-iron skillet over a medium-high heat, add 1 tablespoon of the oil and the butter. Once starting to foam, add the sliced mushrooms and cook for 5 minutes, undisturbed. (Stirring or shaking the pan will release moisture from the mushrooms and they will stew not fry.) After 5 minutes, add the shallots, carrot, garlic, thyme and rosemary. Drizzle over the remaining oil, stir and cook for another 5 minutes or so until the mushrooms have reduced down in volume and the shallots are starting to colour. Turn the heat down, season to taste with salt and pepper, then add the white wine and cook to reduce down the volume of liquid. Once the wine has almost evaporated, add the drained lentils and mustard, then sprinkle over the flour. Stir and cook for another minute, then add the vegetable stock, stirring all the time to form the sauce. Add the cream, bring to a simmer and season to taste. Stir in the spinach and cook until it has wilted and the sauce has thickened, then remove from the heat. Taking one sheet of filo pastry at a time, gently scrunch up and place on top of the filling. Once the pie is covered, drizzle generously with olive oil then transfer to the oven for 15-20 minutes, or until the pastry is a nice golden colour. Remove from the oven (carefully as the handle will be hot!) and serve immediately, with chips and peas if you like. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat an oven-proof frying pan or cast-iron skillet over a medium-high heat, add 1 tablespoon of the oil and the butter. Once starting to foam, add the sliced mushrooms and cook for 5 minutes, undisturbed. (Stirring or shaking the pan will release moisture from the mushrooms and they will stew not fry.) Heat an oven-proof frying pan or cast-iron skillet over a medium-high heat, add 1 tablespoon of the oil and the butter. Once starting to foam, add the sliced mushrooms and cook for 5 minutes, undisturbed. (Stirring or shaking the pan will release moisture from the mushrooms and they will stew not fry.) After 5 minutes, add the shallots, carrot, garlic, thyme and rosemary. Drizzle over the remaining oil, stir and cook for another 5 minutes or so until the mushrooms have reduced down in volume and the shallots are starting to colour. After 5 minutes, add the shallots, carrot, garlic, thyme and rosemary. Drizzle over the remaining oil, stir and cook for another 5 minutes or so until the mushrooms have reduced down in volume and the shallots are starting to colour. Turn the heat down, season to taste with salt and pepper, then add the white wine and cook to reduce down the volume of liquid. Turn the heat down, season to taste with salt and pepper, then add the white wine and cook to reduce down the volume of liquid. Once the wine has almost evaporated, add the drained lentils and mustard, then sprinkle over the flour. Stir and cook for another minute, then add the vegetable stock, stirring all the time to form the sauce. Add the cream, bring to a simmer and season to taste. Once the wine has almost evaporated, add the drained lentils and mustard, then sprinkle over the flour. Stir and cook for another minute, then add the vegetable stock, stirring all the time to form the sauce. Add the cream, bring to a simmer and season to taste. Stir in the spinach and cook until it has wilted and the sauce has thickened, then remove from the heat. Stir in the spinach and cook until it has wilted and the sauce has thickened, then remove from the heat. Taking one sheet of filo pastry at a time, gently scrunch up and place on top of the filling. Once the pie is covered, drizzle generously with olive oil then transfer to the oven for 15-20 minutes, or until the pastry is a nice golden colour. Taking one sheet of filo pastry at a time, gently scrunch up and place on top of the filling. Once the pie is covered, drizzle generously with olive oil then transfer to the oven for 15-20 minutes, or until the pastry is a nice golden colour. Remove from the oven (carefully as the handle will be hot!) and serve immediately, with chips and peas if you like. Remove from the oven (carefully as the handle will be hot!) and serve immediately, with chips and peas if you like. | {
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"url": "https://www.bbc.co.uk/food/recipes/mushroom_spinach_pie_75543",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Creamy mushroom, lentil and spinach filo pie recipe",
"content": "An average of 4.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mushroom_spinach_pie_75543_16x9.jpg This easy vegetarian mushroom and lentil pie is made in a frying pan and topped with crunchy scrunched up filo pastry. It's quick and easy enough for a busy midweek. 2 tbsp olive oil, plus extra for drizzling 20g/¾oz butter 250g/9oz chestnut mushrooms, sliced 3 banana shallots, thinly sliced 1 medium carrot, peeled and finely diced 3 garlic cloves, finely chopped 3-4 sprigs fresh thyme 2 sprigs rosemary 80ml/2¾fl oz white wine 400g tin green lentils, drained 1 tbsp wholegrain mustard 1 tbsp plain flour 250ml/9fl oz vegetable stock 250ml/9fl oz single cream 150g/5fl oz baby spinach, washed and large stems removed 6-8 sheets filo pastry salt and freshly ground black pepper 2 tbsp olive oil, plus extra for drizzling 20g/¾oz butter 250g/9oz chestnut mushrooms, sliced 3 banana shallots, thinly sliced 1 medium carrot, peeled and finely diced 3 garlic cloves, finely chopped 3-4 sprigs fresh thyme 2 sprigs rosemary 80ml/2¾fl oz white wine 400g tin green lentils, drained 1 tbsp wholegrain mustard 1 tbsp plain flour 250ml/9fl oz vegetable stock 250ml/9fl oz single cream 150g/5fl oz baby spinach, washed and large stems removed 6-8 sheets filo pastry salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Heat an oven-proof frying pan or cast-iron skillet over a medium-high heat, add 1 tablespoon of the oil and the butter. Once starting to foam, add the sliced mushrooms and cook for 5 minutes, undisturbed. (Stirring or shaking the pan will release moisture from the mushrooms and they will stew not fry.) After 5 minutes, add the shallots, carrot, garlic, thyme and rosemary. Drizzle over the remaining oil, stir and cook for another 5 minutes or so until the mushrooms have reduced down in volume and the shallots are starting to colour. Turn the heat down, season to taste with salt and pepper, then add the white wine and cook to reduce down the volume of liquid. Once the wine has almost evaporated, add the drained lentils and mustard, then sprinkle over the flour. Stir and cook for another minute, then add the vegetable stock, stirring all the time to form the sauce. Add the cream, bring to a simmer and season to taste. Stir in the spinach and cook until it has wilted and the sauce has thickened, then remove from the heat. Taking one sheet of filo pastry at a time, gently scrunch up and place on top of the filling. Once the pie is covered, drizzle generously with olive oil then transfer to the oven for 15-20 minutes, or until the pastry is a nice golden colour. Remove from the oven (carefully as the handle will be hot!) and serve immediately, with chips and peas if you like. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat an oven-proof frying pan or cast-iron skillet over a medium-high heat, add 1 tablespoon of the oil and the butter. Once starting to foam, add the sliced mushrooms and cook for 5 minutes, undisturbed. (Stirring or shaking the pan will release moisture from the mushrooms and they will stew not fry.) Heat an oven-proof frying pan or cast-iron skillet over a medium-high heat, add 1 tablespoon of the oil and the butter. Once starting to foam, add the sliced mushrooms and cook for 5 minutes, undisturbed. (Stirring or shaking the pan will release moisture from the mushrooms and they will stew not fry.) After 5 minutes, add the shallots, carrot, garlic, thyme and rosemary. Drizzle over the remaining oil, stir and cook for another 5 minutes or so until the mushrooms have reduced down in volume and the shallots are starting to colour. After 5 minutes, add the shallots, carrot, garlic, thyme and rosemary. Drizzle over the remaining oil, stir and cook for another 5 minutes or so until the mushrooms have reduced down in volume and the shallots are starting to colour. Turn the heat down, season to taste with salt and pepper, then add the white wine and cook to reduce down the volume of liquid. Turn the heat down, season to taste with salt and pepper, then add the white wine and cook to reduce down the volume of liquid. Once the wine has almost evaporated, add the drained lentils and mustard, then sprinkle over the flour. Stir and cook for another minute, then add the vegetable stock, stirring all the time to form the sauce. Add the cream, bring to a simmer and season to taste. Once the wine has almost evaporated, add the drained lentils and mustard, then sprinkle over the flour. Stir and cook for another minute, then add the vegetable stock, stirring all the time to form the sauce. Add the cream, bring to a simmer and season to taste. Stir in the spinach and cook until it has wilted and the sauce has thickened, then remove from the heat. Stir in the spinach and cook until it has wilted and the sauce has thickened, then remove from the heat. Taking one sheet of filo pastry at a time, gently scrunch up and place on top of the filling. Once the pie is covered, drizzle generously with olive oil then transfer to the oven for 15-20 minutes, or until the pastry is a nice golden colour. Taking one sheet of filo pastry at a time, gently scrunch up and place on top of the filling. Once the pie is covered, drizzle generously with olive oil then transfer to the oven for 15-20 minutes, or until the pastry is a nice golden colour. Remove from the oven (carefully as the handle will be hot!) and serve immediately, with chips and peas if you like. Remove from the oven (carefully as the handle will be hot!) and serve immediately, with chips and peas if you like."
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} | 961974e28ec60e85fcd82999be3d09e5fe3cf38d66a0df36ed19ad9ded0b1a23 | Vegetarian cottage pie recipe
An average of 5.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetariancottagepie_92035_16x9.jpg A vegetarian take on a classic cottage pie. Beans and veggie mince replace meat, and root vegetables give the mash a unique twist. 500g/1lb 2oz floury potatoes, such as King Edward or Maris Piper, peeled, cut into pieces300g/10½oz parsnips or swede, peeled, cut into piecesknob of buttersplash milk salt and freshly ground black pepper 500g/1lb 2oz floury potatoes, such as King Edward or Maris Piper, peeled, cut into pieces 300g/10½oz parsnips or swede, peeled, cut into pieces knob of butter splash milk salt and freshly ground black pepper 1 tbsp rapeseed or groundnut oil1 onion, peeled, finely chopped1 garlic clove, peeled, crushed to a paste with the edge of a knife1 large carrot, peeled, finely chopped 1 leek, trimmed, thinly sliced 2 tsp chopped fresh thyme leaves300g/10½oz vegetarian mince, fresh or frozen400g/14oz can cannellini beans, drained and rinsed400g/14oz can chopped tomatoes 1 tbsp tomato purée sugar, to taste (optional)salt and freshly ground black pepper steamed green vegetables, to serve 1 tbsp rapeseed or groundnut oil 1 onion, peeled, finely chopped 1 garlic clove, peeled, crushed to a paste with the edge of a knife 1 large carrot, peeled, finely chopped 1 leek, trimmed, thinly sliced 2 tsp chopped fresh thyme leaves 300g/10½oz vegetarian mince, fresh or frozen 400g/14oz can cannellini beans, drained and rinsed 400g/14oz can chopped tomatoes 1 tbsp tomato purée sugar, to taste (optional) salt and freshly ground black pepper steamed green vegetables, to serve Method Preheat the oven to 190C/170C Fan/Gas 5.To make the topping, place the potatoes and parsnips or swede into a large pan of water. Bring to the boil and cook for 12–15 minutes, or until tender. Drain well.Add the butter and mash using a potato masher or ricer. Add the milk, a little at a time, and continue to mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside.To make the filling, heat the oil in a large pan over a low to medium heat. Add the onion and fry for 10 minutes, or until softened. Add the garlic, carrot, leek and thyme and continue to fry for a further 5 minutes, or until softened. Add the vegetarian mince to the pan and fry for a further 3 minutes, stirring continuously, or until golden-brown. Add the drained cannellini beans, chopped tomatoes and tomato purée and stir well to combine. Simmer for 5 minutes, or until the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Taste and add a little sugar to the mixture if needed.Spoon the filling into a large ovenproof dish. Spread the mashed potato and parsnip (or swede) mixture over the filling in a smooth, even layer.Bake for 20 minutes, or until the topping is golden-brown and the filling is cooked through. Serve with steamed green vegetables. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. To make the topping, place the potatoes and parsnips or swede into a large pan of water. Bring to the boil and cook for 12–15 minutes, or until tender. Drain well. To make the topping, place the potatoes and parsnips or swede into a large pan of water. Bring to the boil and cook for 12–15 minutes, or until tender. Drain well. Add the butter and mash using a potato masher or ricer. Add the milk, a little at a time, and continue to mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside. Add the butter and mash using a potato masher or ricer. Add the milk, a little at a time, and continue to mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside. To make the filling, heat the oil in a large pan over a low to medium heat. Add the onion and fry for 10 minutes, or until softened. Add the garlic, carrot, leek and thyme and continue to fry for a further 5 minutes, or until softened. Add the vegetarian mince to the pan and fry for a further 3 minutes, stirring continuously, or until golden-brown. To make the filling, heat the oil in a large pan over a low to medium heat. Add the onion and fry for 10 minutes, or until softened. Add the garlic, carrot, leek and thyme and continue to fry for a further 5 minutes, or until softened. Add the vegetarian mince to the pan and fry for a further 3 minutes, stirring continuously, or until golden-brown. Add the drained cannellini beans, chopped tomatoes and tomato purée and stir well to combine. Simmer for 5 minutes, or until the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Taste and add a little sugar to the mixture if needed. Add the drained cannellini beans, chopped tomatoes and tomato purée and stir well to combine. Simmer for 5 minutes, or until the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Taste and add a little sugar to the mixture if needed. Spoon the filling into a large ovenproof dish. Spread the mashed potato and parsnip (or swede) mixture over the filling in a smooth, even layer. Spoon the filling into a large ovenproof dish. Spread the mashed potato and parsnip (or swede) mixture over the filling in a smooth, even layer. Bake for 20 minutes, or until the topping is golden-brown and the filling is cooked through. Serve with steamed green vegetables. Bake for 20 minutes, or until the topping is golden-brown and the filling is cooked through. Serve with steamed green vegetables. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Vegetarian cottage pie recipe",
"content": "An average of 5.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetariancottagepie_92035_16x9.jpg A vegetarian take on a classic cottage pie. Beans and veggie mince replace meat, and root vegetables give the mash a unique twist. 500g/1lb 2oz floury potatoes, such as King Edward or Maris Piper, peeled, cut into pieces300g/10½oz parsnips or swede, peeled, cut into piecesknob of buttersplash milk salt and freshly ground black pepper 500g/1lb 2oz floury potatoes, such as King Edward or Maris Piper, peeled, cut into pieces 300g/10½oz parsnips or swede, peeled, cut into pieces knob of butter splash milk salt and freshly ground black pepper 1 tbsp rapeseed or groundnut oil1 onion, peeled, finely chopped1 garlic clove, peeled, crushed to a paste with the edge of a knife1 large carrot, peeled, finely chopped 1 leek, trimmed, thinly sliced 2 tsp chopped fresh thyme leaves300g/10½oz vegetarian mince, fresh or frozen400g/14oz can cannellini beans, drained and rinsed400g/14oz can chopped tomatoes 1 tbsp tomato purée sugar, to taste (optional)salt and freshly ground black pepper steamed green vegetables, to serve 1 tbsp rapeseed or groundnut oil 1 onion, peeled, finely chopped 1 garlic clove, peeled, crushed to a paste with the edge of a knife 1 large carrot, peeled, finely chopped 1 leek, trimmed, thinly sliced 2 tsp chopped fresh thyme leaves 300g/10½oz vegetarian mince, fresh or frozen 400g/14oz can cannellini beans, drained and rinsed 400g/14oz can chopped tomatoes 1 tbsp tomato purée sugar, to taste (optional) salt and freshly ground black pepper steamed green vegetables, to serve Method Preheat the oven to 190C/170C Fan/Gas 5.To make the topping, place the potatoes and parsnips or swede into a large pan of water. Bring to the boil and cook for 12–15 minutes, or until tender. Drain well.Add the butter and mash using a potato masher or ricer. Add the milk, a little at a time, and continue to mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside.To make the filling, heat the oil in a large pan over a low to medium heat. Add the onion and fry for 10 minutes, or until softened. Add the garlic, carrot, leek and thyme and continue to fry for a further 5 minutes, or until softened. Add the vegetarian mince to the pan and fry for a further 3 minutes, stirring continuously, or until golden-brown. Add the drained cannellini beans, chopped tomatoes and tomato purée and stir well to combine. Simmer for 5 minutes, or until the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Taste and add a little sugar to the mixture if needed.Spoon the filling into a large ovenproof dish. Spread the mashed potato and parsnip (or swede) mixture over the filling in a smooth, even layer.Bake for 20 minutes, or until the topping is golden-brown and the filling is cooked through. Serve with steamed green vegetables. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. To make the topping, place the potatoes and parsnips or swede into a large pan of water. Bring to the boil and cook for 12–15 minutes, or until tender. Drain well. To make the topping, place the potatoes and parsnips or swede into a large pan of water. Bring to the boil and cook for 12–15 minutes, or until tender. Drain well. Add the butter and mash using a potato masher or ricer. Add the milk, a little at a time, and continue to mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside. Add the butter and mash using a potato masher or ricer. Add the milk, a little at a time, and continue to mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside. To make the filling, heat the oil in a large pan over a low to medium heat. Add the onion and fry for 10 minutes, or until softened. Add the garlic, carrot, leek and thyme and continue to fry for a further 5 minutes, or until softened. Add the vegetarian mince to the pan and fry for a further 3 minutes, stirring continuously, or until golden-brown. To make the filling, heat the oil in a large pan over a low to medium heat. Add the onion and fry for 10 minutes, or until softened. Add the garlic, carrot, leek and thyme and continue to fry for a further 5 minutes, or until softened. Add the vegetarian mince to the pan and fry for a further 3 minutes, stirring continuously, or until golden-brown. Add the drained cannellini beans, chopped tomatoes and tomato purée and stir well to combine. Simmer for 5 minutes, or until the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Taste and add a little sugar to the mixture if needed. Add the drained cannellini beans, chopped tomatoes and tomato purée and stir well to combine. Simmer for 5 minutes, or until the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Taste and add a little sugar to the mixture if needed. Spoon the filling into a large ovenproof dish. Spread the mashed potato and parsnip (or swede) mixture over the filling in a smooth, even layer. Spoon the filling into a large ovenproof dish. Spread the mashed potato and parsnip (or swede) mixture over the filling in a smooth, even layer. Bake for 20 minutes, or until the topping is golden-brown and the filling is cooked through. Serve with steamed green vegetables. Bake for 20 minutes, or until the topping is golden-brown and the filling is cooked through. Serve with steamed green vegetables."
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} | c5ac8d21fd26602dd50bfa3fd2e0ccfea72930a9741dec6922b6ea105559a6c8 | Chilli cheese toast recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_cheese_toast_71091_16x9.jpg When I began my career at the Taj Mahal Hotel in Bombay some thirty-eight years ago, the most popular canapé item in banqueting at its restaurant was the chilli cheese toast – a spicy relative of the Welsh rarebit. Indians are habituated abusers of every cuisine and this creativity gets the taste buds tingling. I know you will make your own versions too, go for it! I am no purist, so add cayenne pepper as some do, or chilli powder as others do. 50g/2oz salted butter50g/2oz plain flour250ml/9fl oz beer or milk100g/4oz mature Cheddar, grated100g/4oz Caerphilly or other mature cheese, grated25g/1oz Shropshire blue or other blue cheese, crumbled, or more to taste3 free-range egg yolkspinch salt2–3 mild fresh green chillies, seeds removed, finely chopped 1 garlic clove, finely crushed (optional)1 tsp crushed black peppercorns1 heaped tbsp chopped fresh coriander2–3 tbsp English mustard6–8 thick slices breadchutney, to serve 50g/2oz salted butter 50g/2oz plain flour 250ml/9fl oz beer or milk 100g/4oz mature Cheddar, grated 100g/4oz Caerphilly or other mature cheese, grated 25g/1oz Shropshire blue or other blue cheese, crumbled, or more to taste 3 free-range egg yolks pinch salt 2–3 mild fresh green chillies, seeds removed, finely chopped 1 garlic clove, finely crushed (optional) 1 tsp crushed black peppercorns 1 heaped tbsp chopped fresh coriander 2–3 tbsp English mustard 6–8 thick slices bread chutney, to serve Method Melt the butter in a saucepan on a medium heat and mix in the flour with a wooden spatula, stirring continuously. Cook for two minutes, stirring all the while, to make a roux. Remove from the heat. Gradually whisk in the beer or milk, and stir briskly for a few seconds until there are no unmixed bits of roux about, and return to a medium heat. Cook, stirring often, until the sauce starts to thicken, then simmer gently for 3–4 minutes. Remove the pan from the heat. Add the cheeses, egg yolks, salt, chopped chilli, garlic, pepper, chopped coriander and mustard, return to a low heat and cook gently until all the cheese has melted and the mixture starts to bubble at the edges – it will be very thick at this stage which is correct. Taste and adjust the seasoning if needed. Heat the grill to maximum. Toast the bread, either under the grill on both sides or in a toaster. Dollop the rarebit mixture generously over the toast, place under the grill until bubbling and golden-brown in places. Serve hot with chutney. Melt the butter in a saucepan on a medium heat and mix in the flour with a wooden spatula, stirring continuously. Cook for two minutes, stirring all the while, to make a roux. Remove from the heat. Gradually whisk in the beer or milk, and stir briskly for a few seconds until there are no unmixed bits of roux about, and return to a medium heat. Cook, stirring often, until the sauce starts to thicken, then simmer gently for 3–4 minutes. Melt the butter in a saucepan on a medium heat and mix in the flour with a wooden spatula, stirring continuously. Cook for two minutes, stirring all the while, to make a roux. Remove from the heat. Gradually whisk in the beer or milk, and stir briskly for a few seconds until there are no unmixed bits of roux about, and return to a medium heat. Cook, stirring often, until the sauce starts to thicken, then simmer gently for 3–4 minutes. Remove the pan from the heat. Add the cheeses, egg yolks, salt, chopped chilli, garlic, pepper, chopped coriander and mustard, return to a low heat and cook gently until all the cheese has melted and the mixture starts to bubble at the edges – it will be very thick at this stage which is correct. Taste and adjust the seasoning if needed. Remove the pan from the heat. Add the cheeses, egg yolks, salt, chopped chilli, garlic, pepper, chopped coriander and mustard, return to a low heat and cook gently until all the cheese has melted and the mixture starts to bubble at the edges – it will be very thick at this stage which is correct. Taste and adjust the seasoning if needed. Heat the grill to maximum. Toast the bread, either under the grill on both sides or in a toaster. Dollop the rarebit mixture generously over the toast, place under the grill until bubbling and golden-brown in places. Serve hot with chutney. Heat the grill to maximum. Toast the bread, either under the grill on both sides or in a toaster. Dollop the rarebit mixture generously over the toast, place under the grill until bubbling and golden-brown in places. Serve hot with chutney. Recipe tips You can make a quick fresh corinader, mint and tomato chutney to serve with this recipe by blending together the leaves from a small bunch of mint and coriander in a blender or food processor, along with a pinch of sea salt and handful of chopped tomatoes. Any leftover rarebit mix will keep well for 3–4 days in the fridge, stored in an airtight container which must be closed only when the mixture is totally cold. When cold it will apply like a firm spread but will still taste amazing. You can use it to stuff escalopes, chicken breast, croquettes and so on; when you cook you get the cheese oozing out. | {
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"title": "Chilli cheese toast 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/chilli_cheese_toast_71091_16x9.jpg When I began my career at the Taj Mahal Hotel in Bombay some thirty-eight years ago, the most popular canapé item in banqueting at its restaurant was the chilli cheese toast – a spicy relative of the Welsh rarebit. Indians are habituated abusers of every cuisine and this creativity gets the taste buds tingling. I know you will make your own versions too, go for it! I am no purist, so add cayenne pepper as some do, or chilli powder as others do. 50g/2oz salted butter50g/2oz plain flour250ml/9fl oz beer or milk100g/4oz mature Cheddar, grated100g/4oz Caerphilly or other mature cheese, grated25g/1oz Shropshire blue or other blue cheese, crumbled, or more to taste3 free-range egg yolkspinch salt2–3 mild fresh green chillies, seeds removed, finely chopped 1 garlic clove, finely crushed (optional)1 tsp crushed black peppercorns1 heaped tbsp chopped fresh coriander2–3 tbsp English mustard6–8 thick slices breadchutney, to serve 50g/2oz salted butter 50g/2oz plain flour 250ml/9fl oz beer or milk 100g/4oz mature Cheddar, grated 100g/4oz Caerphilly or other mature cheese, grated 25g/1oz Shropshire blue or other blue cheese, crumbled, or more to taste 3 free-range egg yolks pinch salt 2–3 mild fresh green chillies, seeds removed, finely chopped 1 garlic clove, finely crushed (optional) 1 tsp crushed black peppercorns 1 heaped tbsp chopped fresh coriander 2–3 tbsp English mustard 6–8 thick slices bread chutney, to serve Method Melt the butter in a saucepan on a medium heat and mix in the flour with a wooden spatula, stirring continuously. Cook for two minutes, stirring all the while, to make a roux. Remove from the heat. Gradually whisk in the beer or milk, and stir briskly for a few seconds until there are no unmixed bits of roux about, and return to a medium heat. Cook, stirring often, until the sauce starts to thicken, then simmer gently for 3–4 minutes. Remove the pan from the heat. Add the cheeses, egg yolks, salt, chopped chilli, garlic, pepper, chopped coriander and mustard, return to a low heat and cook gently until all the cheese has melted and the mixture starts to bubble at the edges – it will be very thick at this stage which is correct. Taste and adjust the seasoning if needed. Heat the grill to maximum. Toast the bread, either under the grill on both sides or in a toaster. Dollop the rarebit mixture generously over the toast, place under the grill until bubbling and golden-brown in places. Serve hot with chutney. Melt the butter in a saucepan on a medium heat and mix in the flour with a wooden spatula, stirring continuously. Cook for two minutes, stirring all the while, to make a roux. Remove from the heat. Gradually whisk in the beer or milk, and stir briskly for a few seconds until there are no unmixed bits of roux about, and return to a medium heat. Cook, stirring often, until the sauce starts to thicken, then simmer gently for 3–4 minutes. Melt the butter in a saucepan on a medium heat and mix in the flour with a wooden spatula, stirring continuously. Cook for two minutes, stirring all the while, to make a roux. Remove from the heat. Gradually whisk in the beer or milk, and stir briskly for a few seconds until there are no unmixed bits of roux about, and return to a medium heat. Cook, stirring often, until the sauce starts to thicken, then simmer gently for 3–4 minutes. Remove the pan from the heat. Add the cheeses, egg yolks, salt, chopped chilli, garlic, pepper, chopped coriander and mustard, return to a low heat and cook gently until all the cheese has melted and the mixture starts to bubble at the edges – it will be very thick at this stage which is correct. Taste and adjust the seasoning if needed. Remove the pan from the heat. Add the cheeses, egg yolks, salt, chopped chilli, garlic, pepper, chopped coriander and mustard, return to a low heat and cook gently until all the cheese has melted and the mixture starts to bubble at the edges – it will be very thick at this stage which is correct. Taste and adjust the seasoning if needed. Heat the grill to maximum. Toast the bread, either under the grill on both sides or in a toaster. Dollop the rarebit mixture generously over the toast, place under the grill until bubbling and golden-brown in places. Serve hot with chutney. Heat the grill to maximum. Toast the bread, either under the grill on both sides or in a toaster. Dollop the rarebit mixture generously over the toast, place under the grill until bubbling and golden-brown in places. Serve hot with chutney. Recipe tips You can make a quick fresh corinader, mint and tomato chutney to serve with this recipe by blending together the leaves from a small bunch of mint and coriander in a blender or food processor, along with a pinch of sea salt and handful of chopped tomatoes. Any leftover rarebit mix will keep well for 3–4 days in the fridge, stored in an airtight container which must be closed only when the mixture is totally cold. When cold it will apply like a firm spread but will still taste amazing. You can use it to stuff escalopes, chicken breast, croquettes and so on; when you cook you get the cheese oozing out."
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} | 07a0b5eb8f734ced414a8742e03e979daf9bc2020e82a47cfb7e8f407cb4285e | Spicy autumn squash stew recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_autumn_squash_stew_64627_16x9.jpg This easy one-pot stew is endlessly adaptable, see the variations in the tips section below. Each serving provides 368 kcal, 6g protein, 26.4g carbohydrate (of which 24.3g sugars), 24.7g fat (of which 15.5g saturates), 7.5g fibre and 0.02g salt. 2 tbsp sunflower oil1 onion, finely chopped2 garlic cloves, finely chopped 1 small red chilli, very finely chopped (or dried red chilli flakes, to taste)1 red pepper, cut into short strips6 spring onions, sliced diagonally1 tsp ground coriander1 medium butternut squash, peeled, deseeded, and rough cut into 2cm/1in pieces2 handfuls cherry tomatoes, halved400ml tin coconut milk ½ lemon, juice only salt and freshly ground black peppersmall bunch coriander, leaves and stalks chopped separately 2 tbsp sunflower oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 small red chilli, very finely chopped (or dried red chilli flakes, to taste) 1 red pepper, cut into short strips 6 spring onions, sliced diagonally 1 tsp ground coriander 1 medium butternut squash, peeled, deseeded, and rough cut into 2cm/1in pieces 2 handfuls cherry tomatoes, halved 400ml tin coconut milk ½ lemon, juice only salt and freshly ground black pepper small bunch coriander, leaves and stalks chopped separately Method Heat the oil in a a heavy-bottomed saucepan, add the onion, garlic, chilli, red pepper and spring onions and cook gently for about 5 minutes until soft.Add the ground coriander and cook for a minute then add the squash, coriander stalks, and tomatoes. Cook this for a further 5 minutes. Add the coconut milk and simmer, partially covered, for 15 minutes or until the squash is tender. Add the lemon juice, season with salt and freshly ground black pepper to taste and sprinkle over the coriander leaves. Serve with white or brown basmati rice. Heat the oil in a a heavy-bottomed saucepan, add the onion, garlic, chilli, red pepper and spring onions and cook gently for about 5 minutes until soft. Heat the oil in a a heavy-bottomed saucepan, add the onion, garlic, chilli, red pepper and spring onions and cook gently for about 5 minutes until soft. Add the ground coriander and cook for a minute then add the squash, coriander stalks, and tomatoes. Cook this for a further 5 minutes. Add the ground coriander and cook for a minute then add the squash, coriander stalks, and tomatoes. Cook this for a further 5 minutes. Add the coconut milk and simmer, partially covered, for 15 minutes or until the squash is tender. Add the coconut milk and simmer, partially covered, for 15 minutes or until the squash is tender. Add the lemon juice, season with salt and freshly ground black pepper to taste and sprinkle over the coriander leaves. Serve with white or brown basmati rice. Add the lemon juice, season with salt and freshly ground black pepper to taste and sprinkle over the coriander leaves. Serve with white or brown basmati rice. Recipe tips Substitute sweet potatoes for the squash and half a 400ml tin of chopped tomatoes for the cherry tomatoes. Or add green pepper and half a 400ml tin drained chickpeas. For extra protein, add 3–4 skinless chicken breasts, cut into chunks or 200g/7oz prawns, a handful of mangetout, and a dash of fish sauce. | {
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"title": "Spicy autumn squash stew recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_autumn_squash_stew_64627_16x9.jpg This easy one-pot stew is endlessly adaptable, see the variations in the tips section below. Each serving provides 368 kcal, 6g protein, 26.4g carbohydrate (of which 24.3g sugars), 24.7g fat (of which 15.5g saturates), 7.5g fibre and 0.02g salt. 2 tbsp sunflower oil1 onion, finely chopped2 garlic cloves, finely chopped 1 small red chilli, very finely chopped (or dried red chilli flakes, to taste)1 red pepper, cut into short strips6 spring onions, sliced diagonally1 tsp ground coriander1 medium butternut squash, peeled, deseeded, and rough cut into 2cm/1in pieces2 handfuls cherry tomatoes, halved400ml tin coconut milk ½ lemon, juice only salt and freshly ground black peppersmall bunch coriander, leaves and stalks chopped separately 2 tbsp sunflower oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 small red chilli, very finely chopped (or dried red chilli flakes, to taste) 1 red pepper, cut into short strips 6 spring onions, sliced diagonally 1 tsp ground coriander 1 medium butternut squash, peeled, deseeded, and rough cut into 2cm/1in pieces 2 handfuls cherry tomatoes, halved 400ml tin coconut milk ½ lemon, juice only salt and freshly ground black pepper small bunch coriander, leaves and stalks chopped separately Method Heat the oil in a a heavy-bottomed saucepan, add the onion, garlic, chilli, red pepper and spring onions and cook gently for about 5 minutes until soft.Add the ground coriander and cook for a minute then add the squash, coriander stalks, and tomatoes. Cook this for a further 5 minutes. Add the coconut milk and simmer, partially covered, for 15 minutes or until the squash is tender. Add the lemon juice, season with salt and freshly ground black pepper to taste and sprinkle over the coriander leaves. Serve with white or brown basmati rice. Heat the oil in a a heavy-bottomed saucepan, add the onion, garlic, chilli, red pepper and spring onions and cook gently for about 5 minutes until soft. Heat the oil in a a heavy-bottomed saucepan, add the onion, garlic, chilli, red pepper and spring onions and cook gently for about 5 minutes until soft. Add the ground coriander and cook for a minute then add the squash, coriander stalks, and tomatoes. Cook this for a further 5 minutes. Add the ground coriander and cook for a minute then add the squash, coriander stalks, and tomatoes. Cook this for a further 5 minutes. Add the coconut milk and simmer, partially covered, for 15 minutes or until the squash is tender. Add the coconut milk and simmer, partially covered, for 15 minutes or until the squash is tender. Add the lemon juice, season with salt and freshly ground black pepper to taste and sprinkle over the coriander leaves. Serve with white or brown basmati rice. Add the lemon juice, season with salt and freshly ground black pepper to taste and sprinkle over the coriander leaves. Serve with white or brown basmati rice. Recipe tips Substitute sweet potatoes for the squash and half a 400ml tin of chopped tomatoes for the cherry tomatoes. Or add green pepper and half a 400ml tin drained chickpeas. For extra protein, add 3–4 skinless chicken breasts, cut into chunks or 200g/7oz prawns, a handful of mangetout, and a dash of fish sauce."
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} | 576211aa5502091c571712a0af26f77cea9a4b6e0d41374947800dd1e67f9f54 | Vegetable pad Thai recipe
An average of 3.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stirfryvegetarianpha_70987_16x9.jpg Feel free to omit the fish sauce and replace it with light soy sauce for a vegetarian pad Thai. 225g/8oz flat dried rice noodles100g/4oz onions4 spring onions3 fresh red chillies (or green ones if you want a hotter dish)2 tbsp groundnut (peanut) oil3 tbsp coarsely chopped garlic3 tbsp fish sauce or light soy sauce1 tbsp Shaoxing rice wine or dry sherry1 tbsp lime juice1 tbsp light soy saucesalt and freshly ground black pepper, to taste1 tbsp sugar2 tbsp vegetarian oyster sauce225g/8oz fresh bean sproutshandful fresh coriander 3 tbsp coarsely chopped roasted peanuts, for garnish 225g/8oz flat dried rice noodles 100g/4oz onions 4 spring onions 3 fresh red chillies (or green ones if you want a hotter dish) 2 tbsp groundnut (peanut) oil 3 tbsp coarsely chopped garlic 3 tbsp fish sauce or light soy sauce 1 tbsp Shaoxing rice wine or dry sherry 1 tbsp lime juice 1 tbsp light soy sauce salt and freshly ground black pepper, to taste 1 tbsp sugar 2 tbsp vegetarian oyster sauce 225g/8oz fresh bean sprouts handful fresh coriander 3 tbsp coarsely chopped roasted peanuts, for garnish Method Soak the rice noodles in a bowl of hot water for 25 minutes.While the noodles are soaking, prepare the vegetables. Peel and thinly slice the shallots and onion. Slice the spring onions at a slight angle into 2.5cm/1in lengths. Seed and finely chop the chillies.When the noodles have soaked for 25 minutes, drain well in a colander or sieve. Discard the water.Heat a wok over high heat. When it is hot, add the oil. When it is very hot and slightly smoking, add the shallots, onion, spring onions, chillies and garlic, and stir-fry for one minute.Add the rice noodles, fish sauce or soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and vegetarian oyster sauce, and continue to stir-fry for two minutes, mixing well.Add the bean sprouts and continue to stir-fry for four minutes.Finally, add the coriander and stir-fry briskly for 30 seconds.Turn onto a warm platter, sprinkle with the peanuts and serve at once. Soak the rice noodles in a bowl of hot water for 25 minutes. Soak the rice noodles in a bowl of hot water for 25 minutes. While the noodles are soaking, prepare the vegetables. Peel and thinly slice the shallots and onion. Slice the spring onions at a slight angle into 2.5cm/1in lengths. Seed and finely chop the chillies. While the noodles are soaking, prepare the vegetables. Peel and thinly slice the shallots and onion. Slice the spring onions at a slight angle into 2.5cm/1in lengths. Seed and finely chop the chillies. When the noodles have soaked for 25 minutes, drain well in a colander or sieve. Discard the water. When the noodles have soaked for 25 minutes, drain well in a colander or sieve. Discard the water. Heat a wok over high heat. When it is hot, add the oil. When it is very hot and slightly smoking, add the shallots, onion, spring onions, chillies and garlic, and stir-fry for one minute. Heat a wok over high heat. When it is hot, add the oil. When it is very hot and slightly smoking, add the shallots, onion, spring onions, chillies and garlic, and stir-fry for one minute. Add the rice noodles, fish sauce or soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and vegetarian oyster sauce, and continue to stir-fry for two minutes, mixing well. Add the rice noodles, fish sauce or soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and vegetarian oyster sauce, and continue to stir-fry for two minutes, mixing well. Add the bean sprouts and continue to stir-fry for four minutes. Add the bean sprouts and continue to stir-fry for four minutes. Finally, add the coriander and stir-fry briskly for 30 seconds. Finally, add the coriander and stir-fry briskly for 30 seconds. Turn onto a warm platter, sprinkle with the peanuts and serve at once. Turn onto a warm platter, sprinkle with the peanuts and serve at once. | {
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"title": "Vegetable pad Thai recipe",
"content": "An average of 3.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stirfryvegetarianpha_70987_16x9.jpg Feel free to omit the fish sauce and replace it with light soy sauce for a vegetarian pad Thai. 225g/8oz flat dried rice noodles100g/4oz onions4 spring onions3 fresh red chillies (or green ones if you want a hotter dish)2 tbsp groundnut (peanut) oil3 tbsp coarsely chopped garlic3 tbsp fish sauce or light soy sauce1 tbsp Shaoxing rice wine or dry sherry1 tbsp lime juice1 tbsp light soy saucesalt and freshly ground black pepper, to taste1 tbsp sugar2 tbsp vegetarian oyster sauce225g/8oz fresh bean sproutshandful fresh coriander 3 tbsp coarsely chopped roasted peanuts, for garnish 225g/8oz flat dried rice noodles 100g/4oz onions 4 spring onions 3 fresh red chillies (or green ones if you want a hotter dish) 2 tbsp groundnut (peanut) oil 3 tbsp coarsely chopped garlic 3 tbsp fish sauce or light soy sauce 1 tbsp Shaoxing rice wine or dry sherry 1 tbsp lime juice 1 tbsp light soy sauce salt and freshly ground black pepper, to taste 1 tbsp sugar 2 tbsp vegetarian oyster sauce 225g/8oz fresh bean sprouts handful fresh coriander 3 tbsp coarsely chopped roasted peanuts, for garnish Method Soak the rice noodles in a bowl of hot water for 25 minutes.While the noodles are soaking, prepare the vegetables. Peel and thinly slice the shallots and onion. Slice the spring onions at a slight angle into 2.5cm/1in lengths. Seed and finely chop the chillies.When the noodles have soaked for 25 minutes, drain well in a colander or sieve. Discard the water.Heat a wok over high heat. When it is hot, add the oil. When it is very hot and slightly smoking, add the shallots, onion, spring onions, chillies and garlic, and stir-fry for one minute.Add the rice noodles, fish sauce or soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and vegetarian oyster sauce, and continue to stir-fry for two minutes, mixing well.Add the bean sprouts and continue to stir-fry for four minutes.Finally, add the coriander and stir-fry briskly for 30 seconds.Turn onto a warm platter, sprinkle with the peanuts and serve at once. Soak the rice noodles in a bowl of hot water for 25 minutes. Soak the rice noodles in a bowl of hot water for 25 minutes. While the noodles are soaking, prepare the vegetables. Peel and thinly slice the shallots and onion. Slice the spring onions at a slight angle into 2.5cm/1in lengths. Seed and finely chop the chillies. While the noodles are soaking, prepare the vegetables. Peel and thinly slice the shallots and onion. Slice the spring onions at a slight angle into 2.5cm/1in lengths. Seed and finely chop the chillies. When the noodles have soaked for 25 minutes, drain well in a colander or sieve. Discard the water. When the noodles have soaked for 25 minutes, drain well in a colander or sieve. Discard the water. Heat a wok over high heat. When it is hot, add the oil. When it is very hot and slightly smoking, add the shallots, onion, spring onions, chillies and garlic, and stir-fry for one minute. Heat a wok over high heat. When it is hot, add the oil. When it is very hot and slightly smoking, add the shallots, onion, spring onions, chillies and garlic, and stir-fry for one minute. Add the rice noodles, fish sauce or soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and vegetarian oyster sauce, and continue to stir-fry for two minutes, mixing well. Add the rice noodles, fish sauce or soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and vegetarian oyster sauce, and continue to stir-fry for two minutes, mixing well. Add the bean sprouts and continue to stir-fry for four minutes. Add the bean sprouts and continue to stir-fry for four minutes. Finally, add the coriander and stir-fry briskly for 30 seconds. Finally, add the coriander and stir-fry briskly for 30 seconds. Turn onto a warm platter, sprinkle with the peanuts and serve at once. Turn onto a warm platter, sprinkle with the peanuts and serve at once."
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} | 4c0c704a5e31e2865b4db443cad563999a8a2269b90e5774924696f2c49728e3 | Malaysian-spiced noodles with tofu recipe
An average of 4.4 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/malaysianspicednoodl_88721_16x9.jpg Aromatic, rich and spicy – proof, if you ever needed it, that vegan food is anything but bland. This vegan noodle soup with crispy tofu is full of flavour. This meal provides 712 kcal, 18g protein, 81g carbohydrate (of which 4g sugars), 34g fat (of which 17g saturates), 1g fibre and 3g salt per portion. 25g/1oz fresh ginger, peeled2 lemongrass stalks2 red chillies3 shallots, chopped1 garlic clove1 tsp turmeric powderpinch of salt2-3 tbsp vegetable oil 25g/1oz fresh ginger, peeled 2 lemongrass stalks 2 red chillies 3 shallots, chopped 1 garlic clove 1 tsp turmeric powder pinch of salt 2-3 tbsp vegetable oil 400ml/14fl oz can coconut milk250ml/9fl oz vegetable stock 400ml/14fl oz can coconut milk 250ml/9fl oz vegetable stock vegetable oil, for deep-frying, plus 1 tbsp for frying150g/5oz fresh tofu, cut to 2.5cm/1in squares, dried on kitchen paper20 oyster mushrooms, finely sliced8 sugar snap peas or mange tout, blanched, cut in half lengthways400g/14oz ready-made udon noodles, cooked according to packet instructions vegetable oil, for deep-frying, plus 1 tbsp for frying 150g/5oz fresh tofu, cut to 2.5cm/1in squares, dried on kitchen paper 20 oyster mushrooms, finely sliced 8 sugar snap peas or mange tout, blanched, cut in half lengthways 400g/14oz ready-made udon noodles, cooked according to packet instructions fresh coriander leaveslime wedgescrushed peanuts fresh coriander leaves lime wedges crushed peanuts Method For the spice paste, place all of the spice paste ingredients, except the vegetable oil, into a food processor and blend to a pulp.With the motor still running, gradually add the oil and continue to blend until you get a loose paste (you may not need to use all the oil).For the sauce, place a frying pan over a medium heat. Add the spice paste and fry gently for 2-3 minutes.Add the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for a further five minutes.For the noodles, half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Add the tofu cubes and deep-fry for 2-3 minutes, until crisp and golden-brown. Remove with a slotted spoon and drain onto kitchen paper.Heat the remaining one tablespoon of oil in a clean frying pan over a medium heat. Add the oyster mushrooms and fry for three minutes, or until softened. Add the mushrooms to the sauce.Add the sugar snap peas (or mange tout), deep-fried tofu and udon noodles to the sauce and stir well to combine.To serve, spoon to the curry into serving bowls and garnish each with fresh coriander leaves, lime wedges and crushed peanuts, to taste. For the spice paste, place all of the spice paste ingredients, except the vegetable oil, into a food processor and blend to a pulp. For the spice paste, place all of the spice paste ingredients, except the vegetable oil, into a food processor and blend to a pulp. With the motor still running, gradually add the oil and continue to blend until you get a loose paste (you may not need to use all the oil). With the motor still running, gradually add the oil and continue to blend until you get a loose paste (you may not need to use all the oil). For the sauce, place a frying pan over a medium heat. Add the spice paste and fry gently for 2-3 minutes. For the sauce, place a frying pan over a medium heat. Add the spice paste and fry gently for 2-3 minutes. Add the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for a further five minutes. Add the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for a further five minutes. For the noodles, half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the noodles, half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the tofu cubes and deep-fry for 2-3 minutes, until crisp and golden-brown. Remove with a slotted spoon and drain onto kitchen paper. Add the tofu cubes and deep-fry for 2-3 minutes, until crisp and golden-brown. Remove with a slotted spoon and drain onto kitchen paper. Heat the remaining one tablespoon of oil in a clean frying pan over a medium heat. Add the oyster mushrooms and fry for three minutes, or until softened. Add the mushrooms to the sauce. Heat the remaining one tablespoon of oil in a clean frying pan over a medium heat. Add the oyster mushrooms and fry for three minutes, or until softened. Add the mushrooms to the sauce. Add the sugar snap peas (or mange tout), deep-fried tofu and udon noodles to the sauce and stir well to combine. Add the sugar snap peas (or mange tout), deep-fried tofu and udon noodles to the sauce and stir well to combine. To serve, spoon to the curry into serving bowls and garnish each with fresh coriander leaves, lime wedges and crushed peanuts, to taste. To serve, spoon to the curry into serving bowls and garnish each with fresh coriander leaves, lime wedges and crushed peanuts, to taste. | {
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"title": "Malaysian-spiced noodles with tofu recipe",
"content": "An average of 4.4 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/malaysianspicednoodl_88721_16x9.jpg Aromatic, rich and spicy – proof, if you ever needed it, that vegan food is anything but bland. This vegan noodle soup with crispy tofu is full of flavour. This meal provides 712 kcal, 18g protein, 81g carbohydrate (of which 4g sugars), 34g fat (of which 17g saturates), 1g fibre and 3g salt per portion. 25g/1oz fresh ginger, peeled2 lemongrass stalks2 red chillies3 shallots, chopped1 garlic clove1 tsp turmeric powderpinch of salt2-3 tbsp vegetable oil 25g/1oz fresh ginger, peeled 2 lemongrass stalks 2 red chillies 3 shallots, chopped 1 garlic clove 1 tsp turmeric powder pinch of salt 2-3 tbsp vegetable oil 400ml/14fl oz can coconut milk250ml/9fl oz vegetable stock 400ml/14fl oz can coconut milk 250ml/9fl oz vegetable stock vegetable oil, for deep-frying, plus 1 tbsp for frying150g/5oz fresh tofu, cut to 2.5cm/1in squares, dried on kitchen paper20 oyster mushrooms, finely sliced8 sugar snap peas or mange tout, blanched, cut in half lengthways400g/14oz ready-made udon noodles, cooked according to packet instructions vegetable oil, for deep-frying, plus 1 tbsp for frying 150g/5oz fresh tofu, cut to 2.5cm/1in squares, dried on kitchen paper 20 oyster mushrooms, finely sliced 8 sugar snap peas or mange tout, blanched, cut in half lengthways 400g/14oz ready-made udon noodles, cooked according to packet instructions fresh coriander leaveslime wedgescrushed peanuts fresh coriander leaves lime wedges crushed peanuts Method For the spice paste, place all of the spice paste ingredients, except the vegetable oil, into a food processor and blend to a pulp.With the motor still running, gradually add the oil and continue to blend until you get a loose paste (you may not need to use all the oil).For the sauce, place a frying pan over a medium heat. Add the spice paste and fry gently for 2-3 minutes.Add the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for a further five minutes.For the noodles, half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Add the tofu cubes and deep-fry for 2-3 minutes, until crisp and golden-brown. Remove with a slotted spoon and drain onto kitchen paper.Heat the remaining one tablespoon of oil in a clean frying pan over a medium heat. Add the oyster mushrooms and fry for three minutes, or until softened. Add the mushrooms to the sauce.Add the sugar snap peas (or mange tout), deep-fried tofu and udon noodles to the sauce and stir well to combine.To serve, spoon to the curry into serving bowls and garnish each with fresh coriander leaves, lime wedges and crushed peanuts, to taste. For the spice paste, place all of the spice paste ingredients, except the vegetable oil, into a food processor and blend to a pulp. For the spice paste, place all of the spice paste ingredients, except the vegetable oil, into a food processor and blend to a pulp. With the motor still running, gradually add the oil and continue to blend until you get a loose paste (you may not need to use all the oil). With the motor still running, gradually add the oil and continue to blend until you get a loose paste (you may not need to use all the oil). For the sauce, place a frying pan over a medium heat. Add the spice paste and fry gently for 2-3 minutes. For the sauce, place a frying pan over a medium heat. Add the spice paste and fry gently for 2-3 minutes. Add the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for a further five minutes. Add the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for a further five minutes. For the noodles, half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the noodles, half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the tofu cubes and deep-fry for 2-3 minutes, until crisp and golden-brown. Remove with a slotted spoon and drain onto kitchen paper. Add the tofu cubes and deep-fry for 2-3 minutes, until crisp and golden-brown. Remove with a slotted spoon and drain onto kitchen paper. Heat the remaining one tablespoon of oil in a clean frying pan over a medium heat. Add the oyster mushrooms and fry for three minutes, or until softened. Add the mushrooms to the sauce. Heat the remaining one tablespoon of oil in a clean frying pan over a medium heat. Add the oyster mushrooms and fry for three minutes, or until softened. Add the mushrooms to the sauce. Add the sugar snap peas (or mange tout), deep-fried tofu and udon noodles to the sauce and stir well to combine. Add the sugar snap peas (or mange tout), deep-fried tofu and udon noodles to the sauce and stir well to combine. To serve, spoon to the curry into serving bowls and garnish each with fresh coriander leaves, lime wedges and crushed peanuts, to taste. To serve, spoon to the curry into serving bowls and garnish each with fresh coriander leaves, lime wedges and crushed peanuts, to taste."
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} | 129429006f9914296c01801d06b1e182acf9287aa3f95519f8cb2e5cf61e41cf | The ultimate vegan breakfast recipe
An average of 4.5 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/the_ultimate_vegan_12214_16x9.jpg Rosemary-roasted potatoes and tomatoes, plus garlic mushrooms and meat-free sausages, all roasted together in one baking tray, make the ultimate vegan breakfast. Each serving provides 413 kcal, 26g protein, 43g carbohydrates (of which 9g sugars), 13g fat (of which 1.5g saturates), 10g fibre and 2.6g salt. 450g/1lb potatoes, cut into small chunks4 tomatoes, halved3 sprigs fresh rosemary, leaves finely chopped1 tbsp olive oil 2 garlic cloves, finely chopped300g/10½oz chestnut mushrooms8 vegan sausages400g tin baked beans150g/5½oz baby spinach leavessalt and pepper 450g/1lb potatoes, cut into small chunks 4 tomatoes, halved 3 sprigs fresh rosemary, leaves finely chopped 1 tbsp olive oil 2 garlic cloves, finely chopped 300g/10½oz chestnut mushrooms 8 vegan sausages 400g tin baked beans 150g/5½oz baby spinach leaves salt and pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Put the potatoes and tomatoes on a large baking tray. Sprinkle over the rosemary, a pinch of salt and pepper and a drizzle of olive oil. Bake for 15 minutes. Put the garlic in a mixing bowl, add the mushrooms and a drizzle of olive oil and stir to mix. Add the mushrooms and sausages to the baking tray and roast for 20 minutes.Add the beans and spinach to the baking tray with the potatoes and roast for a final 5 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes and tomatoes on a large baking tray. Sprinkle over the rosemary, a pinch of salt and pepper and a drizzle of olive oil. Bake for 15 minutes. Put the potatoes and tomatoes on a large baking tray. Sprinkle over the rosemary, a pinch of salt and pepper and a drizzle of olive oil. Bake for 15 minutes. Put the garlic in a mixing bowl, add the mushrooms and a drizzle of olive oil and stir to mix. Put the garlic in a mixing bowl, add the mushrooms and a drizzle of olive oil and stir to mix. Add the mushrooms and sausages to the baking tray and roast for 20 minutes. Add the mushrooms and sausages to the baking tray and roast for 20 minutes. Add the beans and spinach to the baking tray with the potatoes and roast for a final 5 minutes. Add the beans and spinach to the baking tray with the potatoes and roast for a final 5 minutes. | {
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"title": "The ultimate vegan breakfast recipe",
"content": "An average of 4.5 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/the_ultimate_vegan_12214_16x9.jpg Rosemary-roasted potatoes and tomatoes, plus garlic mushrooms and meat-free sausages, all roasted together in one baking tray, make the ultimate vegan breakfast. Each serving provides 413 kcal, 26g protein, 43g carbohydrates (of which 9g sugars), 13g fat (of which 1.5g saturates), 10g fibre and 2.6g salt. 450g/1lb potatoes, cut into small chunks4 tomatoes, halved3 sprigs fresh rosemary, leaves finely chopped1 tbsp olive oil 2 garlic cloves, finely chopped300g/10½oz chestnut mushrooms8 vegan sausages400g tin baked beans150g/5½oz baby spinach leavessalt and pepper 450g/1lb potatoes, cut into small chunks 4 tomatoes, halved 3 sprigs fresh rosemary, leaves finely chopped 1 tbsp olive oil 2 garlic cloves, finely chopped 300g/10½oz chestnut mushrooms 8 vegan sausages 400g tin baked beans 150g/5½oz baby spinach leaves salt and pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Put the potatoes and tomatoes on a large baking tray. Sprinkle over the rosemary, a pinch of salt and pepper and a drizzle of olive oil. Bake for 15 minutes. Put the garlic in a mixing bowl, add the mushrooms and a drizzle of olive oil and stir to mix. Add the mushrooms and sausages to the baking tray and roast for 20 minutes.Add the beans and spinach to the baking tray with the potatoes and roast for a final 5 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes and tomatoes on a large baking tray. Sprinkle over the rosemary, a pinch of salt and pepper and a drizzle of olive oil. Bake for 15 minutes. Put the potatoes and tomatoes on a large baking tray. Sprinkle over the rosemary, a pinch of salt and pepper and a drizzle of olive oil. Bake for 15 minutes. Put the garlic in a mixing bowl, add the mushrooms and a drizzle of olive oil and stir to mix. Put the garlic in a mixing bowl, add the mushrooms and a drizzle of olive oil and stir to mix. Add the mushrooms and sausages to the baking tray and roast for 20 minutes. Add the mushrooms and sausages to the baking tray and roast for 20 minutes. Add the beans and spinach to the baking tray with the potatoes and roast for a final 5 minutes. Add the beans and spinach to the baking tray with the potatoes and roast for a final 5 minutes."
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} | f40b5fca722e4c60c3ee70460ec35804cdf0301ad37dede290dfed4b3385458c | Sweet pepper frittata recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_pepper_omelette_36973_16x9.jpg Fried peppers give a sweet crunch to this quick, easy to make frittata. Perfect for a simple lunch with friends. 90ml/6 tbsp olive oil900g/2lb red and yellow peppers, cut into strips 3 garlic cloves, sliced2 tbsp white wine vinegar12 free-range eggssalt and freshly ground black pepper 90ml/6 tbsp olive oil 900g/2lb red and yellow peppers, cut into strips 3 garlic cloves, sliced 2 tbsp white wine vinegar 12 free-range eggs salt and freshly ground black pepper Method Heat 5 tablespoons of the oil in a 25cm/10in frying pan and fry the pepper strips, stirring from time to time, until the edges of the strips are caramelised, this should take about 10 minutes. Add the garlic and fry gently until it is cooked but not burnt. Add the vinegar, and cook until evaporated. Remove from the heat and set aside, leaving the peppers in the pan. Beat the eggs in a bowl and season with salt and pepper. Return the frying pan to the heat, add the remaining oil and pour in the egg mixture. Cook, stirring a little with a spatula, until there is a crust on the underside, this should take about five minutes. Cover the pan with large plate or the lid of a large saucepan, and quickly turn it upside down to invert the omelette. Slide it back into the frying pan, crust-side up. Cook for a further 5 minutes, until the other side has browned. Cut into wedges and serve hot or cold with salad. Heat 5 tablespoons of the oil in a 25cm/10in frying pan and fry the pepper strips, stirring from time to time, until the edges of the strips are caramelised, this should take about 10 minutes. Heat 5 tablespoons of the oil in a 25cm/10in frying pan and fry the pepper strips, stirring from time to time, until the edges of the strips are caramelised, this should take about 10 minutes. Add the garlic and fry gently until it is cooked but not burnt. Add the vinegar, and cook until evaporated. Remove from the heat and set aside, leaving the peppers in the pan. Add the garlic and fry gently until it is cooked but not burnt. Add the vinegar, and cook until evaporated. Remove from the heat and set aside, leaving the peppers in the pan. Beat the eggs in a bowl and season with salt and pepper. Beat the eggs in a bowl and season with salt and pepper. Return the frying pan to the heat, add the remaining oil and pour in the egg mixture. Cook, stirring a little with a spatula, until there is a crust on the underside, this should take about five minutes. Return the frying pan to the heat, add the remaining oil and pour in the egg mixture. Cook, stirring a little with a spatula, until there is a crust on the underside, this should take about five minutes. Cover the pan with large plate or the lid of a large saucepan, and quickly turn it upside down to invert the omelette. Slide it back into the frying pan, crust-side up. Cook for a further 5 minutes, until the other side has browned. Cut into wedges and serve hot or cold with salad. Cover the pan with large plate or the lid of a large saucepan, and quickly turn it upside down to invert the omelette. Slide it back into the frying pan, crust-side up. Cook for a further 5 minutes, until the other side has browned. Cut into wedges and serve hot or cold with salad. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Sweet pepper frittata 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/sweet_pepper_omelette_36973_16x9.jpg Fried peppers give a sweet crunch to this quick, easy to make frittata. Perfect for a simple lunch with friends. 90ml/6 tbsp olive oil900g/2lb red and yellow peppers, cut into strips 3 garlic cloves, sliced2 tbsp white wine vinegar12 free-range eggssalt and freshly ground black pepper 90ml/6 tbsp olive oil 900g/2lb red and yellow peppers, cut into strips 3 garlic cloves, sliced 2 tbsp white wine vinegar 12 free-range eggs salt and freshly ground black pepper Method Heat 5 tablespoons of the oil in a 25cm/10in frying pan and fry the pepper strips, stirring from time to time, until the edges of the strips are caramelised, this should take about 10 minutes. Add the garlic and fry gently until it is cooked but not burnt. Add the vinegar, and cook until evaporated. Remove from the heat and set aside, leaving the peppers in the pan. Beat the eggs in a bowl and season with salt and pepper. Return the frying pan to the heat, add the remaining oil and pour in the egg mixture. Cook, stirring a little with a spatula, until there is a crust on the underside, this should take about five minutes. Cover the pan with large plate or the lid of a large saucepan, and quickly turn it upside down to invert the omelette. Slide it back into the frying pan, crust-side up. Cook for a further 5 minutes, until the other side has browned. Cut into wedges and serve hot or cold with salad. Heat 5 tablespoons of the oil in a 25cm/10in frying pan and fry the pepper strips, stirring from time to time, until the edges of the strips are caramelised, this should take about 10 minutes. Heat 5 tablespoons of the oil in a 25cm/10in frying pan and fry the pepper strips, stirring from time to time, until the edges of the strips are caramelised, this should take about 10 minutes. Add the garlic and fry gently until it is cooked but not burnt. Add the vinegar, and cook until evaporated. Remove from the heat and set aside, leaving the peppers in the pan. Add the garlic and fry gently until it is cooked but not burnt. Add the vinegar, and cook until evaporated. Remove from the heat and set aside, leaving the peppers in the pan. Beat the eggs in a bowl and season with salt and pepper. Beat the eggs in a bowl and season with salt and pepper. Return the frying pan to the heat, add the remaining oil and pour in the egg mixture. Cook, stirring a little with a spatula, until there is a crust on the underside, this should take about five minutes. Return the frying pan to the heat, add the remaining oil and pour in the egg mixture. Cook, stirring a little with a spatula, until there is a crust on the underside, this should take about five minutes. Cover the pan with large plate or the lid of a large saucepan, and quickly turn it upside down to invert the omelette. Slide it back into the frying pan, crust-side up. Cook for a further 5 minutes, until the other side has browned. Cut into wedges and serve hot or cold with salad. Cover the pan with large plate or the lid of a large saucepan, and quickly turn it upside down to invert the omelette. Slide it back into the frying pan, crust-side up. Cook for a further 5 minutes, until the other side has browned. Cut into wedges and serve hot or cold with salad."
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} | b0f60a962f5cf598e6d14f6392af840be5e473f86caf16c0f6db89c74563b8d1 | Vegan risotto with mushroom and leek recipe
An average of 4.1 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_and_leek_01458_16x9.jpg Full of umami from the mushrooms and tamari, this vegan risotto is comforting, delicious and gluten free. Each serving provides 609 kcal, 18g protein, 90g carbohydrates (of which 6.5g sugars), 12.5g fat (of which 3g saturates), 10.5g fibre and 4.1g salt. 50g/1¾oz dried porcini mushrooms1.5 litres/2⅔ pints vegetable stock (just-boiled water with 1 vegetable stock cube)1 tsp olive oil1 leek or onion, finely chopped3 large garlic cloves, finely chopped150g/5½oz mixed fresh mushrooms (oyster, shiitake and chestnut)2 tbsp vegan ‘butter’ 1 tbsp tamari3 fresh thyme sprigs, leaves only 200g/7oz arborio rice125ml/4fl oz vegan white wine ½ tsp sea salt½ tsp cracked black pepper, plus extra to serve4 asparagus spears, thinly sliced lengthways, to garnish (optional) 50g/1¾oz dried porcini mushrooms 1.5 litres/2⅔ pints vegetable stock (just-boiled water with 1 vegetable stock cube) 1 tsp olive oil 1 leek or onion, finely chopped 3 large garlic cloves, finely chopped 150g/5½oz mixed fresh mushrooms (oyster, shiitake and chestnut) 2 tbsp vegan ‘butter’ 1 tbsp tamari 3 fresh thyme sprigs, leaves only 200g/7oz arborio rice 125ml/4fl oz vegan white wine ½ tsp sea salt ½ tsp cracked black pepper, plus extra to serve 4 asparagus spears, thinly sliced lengthways, to garnish (optional) Method Put the porcini mushrooms in a bowl, add the hot vegetable stock and leave to soak for 10 minutes. Meanwhile, heat the oil in a large frying pan, add the leek, and fry for 5–6 minutes or until beginning to soften. Add the garlic, mushrooms, butter, tamari and thyme and fry for 5 minutes.Add the rice to the pan and stir for a few minutes. Add the wine, turn the heat up slightly and let the alcohol cook off for about 2 minutes.Slowly pour in around one-third of the porcini stock, and the porcini mushrooms, allowing the rice to absorb the stock before adding more. Repeat until most of the stock has been absorbed (this should take 15–20 minutes).Add the salt and pepper, taste and add a little more seasoning if you prefer. If using asparagus, place it on top of the risotto and cover the pan with a lid; cook for a further 3–4 minutes. Serve with an extra sprinkling of cracked black pepper. Put the porcini mushrooms in a bowl, add the hot vegetable stock and leave to soak for 10 minutes. Put the porcini mushrooms in a bowl, add the hot vegetable stock and leave to soak for 10 minutes. Meanwhile, heat the oil in a large frying pan, add the leek, and fry for 5–6 minutes or until beginning to soften. Add the garlic, mushrooms, butter, tamari and thyme and fry for 5 minutes. Meanwhile, heat the oil in a large frying pan, add the leek, and fry for 5–6 minutes or until beginning to soften. Add the garlic, mushrooms, butter, tamari and thyme and fry for 5 minutes. Add the rice to the pan and stir for a few minutes. Add the wine, turn the heat up slightly and let the alcohol cook off for about 2 minutes. Add the rice to the pan and stir for a few minutes. Add the wine, turn the heat up slightly and let the alcohol cook off for about 2 minutes. Slowly pour in around one-third of the porcini stock, and the porcini mushrooms, allowing the rice to absorb the stock before adding more. Repeat until most of the stock has been absorbed (this should take 15–20 minutes). Slowly pour in around one-third of the porcini stock, and the porcini mushrooms, allowing the rice to absorb the stock before adding more. Repeat until most of the stock has been absorbed (this should take 15–20 minutes). Add the salt and pepper, taste and add a little more seasoning if you prefer. If using asparagus, place it on top of the risotto and cover the pan with a lid; cook for a further 3–4 minutes. Serve with an extra sprinkling of cracked black pepper. Add the salt and pepper, taste and add a little more seasoning if you prefer. If using asparagus, place it on top of the risotto and cover the pan with a lid; cook for a further 3–4 minutes. Serve with an extra sprinkling of cracked black pepper. Recipe tips If you want to add extra vegetables, stir in 90g/3¼oz peas, 100g/3½oz young spinach or 100g/3½oz baby kale when you season the risotto in step 5. | {
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"title": "Vegan risotto with mushroom and leek recipe",
"content": "An average of 4.1 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_and_leek_01458_16x9.jpg Full of umami from the mushrooms and tamari, this vegan risotto is comforting, delicious and gluten free. Each serving provides 609 kcal, 18g protein, 90g carbohydrates (of which 6.5g sugars), 12.5g fat (of which 3g saturates), 10.5g fibre and 4.1g salt. 50g/1¾oz dried porcini mushrooms1.5 litres/2⅔ pints vegetable stock (just-boiled water with 1 vegetable stock cube)1 tsp olive oil1 leek or onion, finely chopped3 large garlic cloves, finely chopped150g/5½oz mixed fresh mushrooms (oyster, shiitake and chestnut)2 tbsp vegan ‘butter’ 1 tbsp tamari3 fresh thyme sprigs, leaves only 200g/7oz arborio rice125ml/4fl oz vegan white wine ½ tsp sea salt½ tsp cracked black pepper, plus extra to serve4 asparagus spears, thinly sliced lengthways, to garnish (optional) 50g/1¾oz dried porcini mushrooms 1.5 litres/2⅔ pints vegetable stock (just-boiled water with 1 vegetable stock cube) 1 tsp olive oil 1 leek or onion, finely chopped 3 large garlic cloves, finely chopped 150g/5½oz mixed fresh mushrooms (oyster, shiitake and chestnut) 2 tbsp vegan ‘butter’ 1 tbsp tamari 3 fresh thyme sprigs, leaves only 200g/7oz arborio rice 125ml/4fl oz vegan white wine ½ tsp sea salt ½ tsp cracked black pepper, plus extra to serve 4 asparagus spears, thinly sliced lengthways, to garnish (optional) Method Put the porcini mushrooms in a bowl, add the hot vegetable stock and leave to soak for 10 minutes. Meanwhile, heat the oil in a large frying pan, add the leek, and fry for 5–6 minutes or until beginning to soften. Add the garlic, mushrooms, butter, tamari and thyme and fry for 5 minutes.Add the rice to the pan and stir for a few minutes. Add the wine, turn the heat up slightly and let the alcohol cook off for about 2 minutes.Slowly pour in around one-third of the porcini stock, and the porcini mushrooms, allowing the rice to absorb the stock before adding more. Repeat until most of the stock has been absorbed (this should take 15–20 minutes).Add the salt and pepper, taste and add a little more seasoning if you prefer. If using asparagus, place it on top of the risotto and cover the pan with a lid; cook for a further 3–4 minutes. Serve with an extra sprinkling of cracked black pepper. Put the porcini mushrooms in a bowl, add the hot vegetable stock and leave to soak for 10 minutes. Put the porcini mushrooms in a bowl, add the hot vegetable stock and leave to soak for 10 minutes. Meanwhile, heat the oil in a large frying pan, add the leek, and fry for 5–6 minutes or until beginning to soften. Add the garlic, mushrooms, butter, tamari and thyme and fry for 5 minutes. Meanwhile, heat the oil in a large frying pan, add the leek, and fry for 5–6 minutes or until beginning to soften. Add the garlic, mushrooms, butter, tamari and thyme and fry for 5 minutes. Add the rice to the pan and stir for a few minutes. Add the wine, turn the heat up slightly and let the alcohol cook off for about 2 minutes. Add the rice to the pan and stir for a few minutes. Add the wine, turn the heat up slightly and let the alcohol cook off for about 2 minutes. Slowly pour in around one-third of the porcini stock, and the porcini mushrooms, allowing the rice to absorb the stock before adding more. Repeat until most of the stock has been absorbed (this should take 15–20 minutes). Slowly pour in around one-third of the porcini stock, and the porcini mushrooms, allowing the rice to absorb the stock before adding more. Repeat until most of the stock has been absorbed (this should take 15–20 minutes). Add the salt and pepper, taste and add a little more seasoning if you prefer. If using asparagus, place it on top of the risotto and cover the pan with a lid; cook for a further 3–4 minutes. Serve with an extra sprinkling of cracked black pepper. Add the salt and pepper, taste and add a little more seasoning if you prefer. If using asparagus, place it on top of the risotto and cover the pan with a lid; cook for a further 3–4 minutes. Serve with an extra sprinkling of cracked black pepper. Recipe tips If you want to add extra vegetables, stir in 90g/3¼oz peas, 100g/3½oz young spinach or 100g/3½oz baby kale when you season the risotto in step 5."
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} | 36390b69e3f782e04c795b072a671705ab76eb1b84bd1c0c873e655258bc9ade | Southern-style pork and beans recipe
An average of 4.5 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/southern-style_pork_and_91730_16x9.jpg A simple but generous vegetable and pork dish that’s rich in fibre and flavour. We temper the chilli heat with fat-free yoghurt. With a GI of 39 this meal is high protein, low GI and provides 322 kcal per portion. low-calorie cooking spray1 onion, sliced250g/9oz pork tenderloin fillet, all visible fat removed, cut into 2cm/1in pieces150g/5½oz gammon steak, all visible fat removed, cut into 2cm/1in pieces2 garlic cloves, crushed2 tsp smoked paprika½ tsp hot chilli powder400g tin chopped tomatoes2 x 400g tins cannellini beans, drained and rinsed2 tbsp tomato purée2 tsp prepared English mustard400ml/14fl oz pork or chicken stock, made with 1 stock cube3 heaped tbsp chopped flatleaf parsley, to garnish4 tbsp fat-free plain yoghurt or fromage frais, to servesalt and freshly ground black pepper low-calorie cooking spray 1 onion, sliced 250g/9oz pork tenderloin fillet, all visible fat removed, cut into 2cm/1in pieces 150g/5½oz gammon steak, all visible fat removed, cut into 2cm/1in pieces 2 garlic cloves, crushed 2 tsp smoked paprika ½ tsp hot chilli powder 400g tin chopped tomatoes 2 x 400g tins cannellini beans, drained and rinsed 2 tbsp tomato purée 2 tsp prepared English mustard 400ml/14fl oz pork or chicken stock, made with 1 stock cube 3 heaped tbsp chopped flatleaf parsley, to garnish 4 tbsp fat-free plain yoghurt or fromage frais, to serve salt and freshly ground black pepper Method Spray a large, wide-based saucepan with cooking spray and fry the onion over a medium heat for 4-5 minutes, stirring occasionally, until softened and lightly browned. Add the pork and gammon, season with pepper and cook for two minutes, stirring constantly.Add the garlic, paprika and chilli powder and cook for a few seconds, stirring. Tip the tomatoes and beans into the pan, and stir in the tomato purée and mustard. Pour over the stock and bring to a gentle simmer. Cook for 20-25 minutes, stirring occasionally, until the pork is tender and cooked through and the sauce is thick. Season to taste and stir in half the parsley. Sprinkle the rest over just before serving. Serve with the yoghurt. Spray a large, wide-based saucepan with cooking spray and fry the onion over a medium heat for 4-5 minutes, stirring occasionally, until softened and lightly browned. Spray a large, wide-based saucepan with cooking spray and fry the onion over a medium heat for 4-5 minutes, stirring occasionally, until softened and lightly browned. Add the pork and gammon, season with pepper and cook for two minutes, stirring constantly. Add the pork and gammon, season with pepper and cook for two minutes, stirring constantly. Add the garlic, paprika and chilli powder and cook for a few seconds, stirring. Tip the tomatoes and beans into the pan, and stir in the tomato purée and mustard. Pour over the stock and bring to a gentle simmer. Add the garlic, paprika and chilli powder and cook for a few seconds, stirring. Tip the tomatoes and beans into the pan, and stir in the tomato purée and mustard. Pour over the stock and bring to a gentle simmer. Cook for 20-25 minutes, stirring occasionally, until the pork is tender and cooked through and the sauce is thick. Season to taste and stir in half the parsley. Sprinkle the rest over just before serving. Serve with the yoghurt. Cook for 20-25 minutes, stirring occasionally, until the pork is tender and cooked through and the sauce is thick. Season to taste and stir in half the parsley. Sprinkle the rest over just before serving. Serve with the yoghurt. | {
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"title": "Southern-style pork and beans recipe",
"content": "An average of 4.5 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/southern-style_pork_and_91730_16x9.jpg A simple but generous vegetable and pork dish that’s rich in fibre and flavour. We temper the chilli heat with fat-free yoghurt. With a GI of 39 this meal is high protein, low GI and provides 322 kcal per portion. low-calorie cooking spray1 onion, sliced250g/9oz pork tenderloin fillet, all visible fat removed, cut into 2cm/1in pieces150g/5½oz gammon steak, all visible fat removed, cut into 2cm/1in pieces2 garlic cloves, crushed2 tsp smoked paprika½ tsp hot chilli powder400g tin chopped tomatoes2 x 400g tins cannellini beans, drained and rinsed2 tbsp tomato purée2 tsp prepared English mustard400ml/14fl oz pork or chicken stock, made with 1 stock cube3 heaped tbsp chopped flatleaf parsley, to garnish4 tbsp fat-free plain yoghurt or fromage frais, to servesalt and freshly ground black pepper low-calorie cooking spray 1 onion, sliced 250g/9oz pork tenderloin fillet, all visible fat removed, cut into 2cm/1in pieces 150g/5½oz gammon steak, all visible fat removed, cut into 2cm/1in pieces 2 garlic cloves, crushed 2 tsp smoked paprika ½ tsp hot chilli powder 400g tin chopped tomatoes 2 x 400g tins cannellini beans, drained and rinsed 2 tbsp tomato purée 2 tsp prepared English mustard 400ml/14fl oz pork or chicken stock, made with 1 stock cube 3 heaped tbsp chopped flatleaf parsley, to garnish 4 tbsp fat-free plain yoghurt or fromage frais, to serve salt and freshly ground black pepper Method Spray a large, wide-based saucepan with cooking spray and fry the onion over a medium heat for 4-5 minutes, stirring occasionally, until softened and lightly browned. Add the pork and gammon, season with pepper and cook for two minutes, stirring constantly.Add the garlic, paprika and chilli powder and cook for a few seconds, stirring. Tip the tomatoes and beans into the pan, and stir in the tomato purée and mustard. Pour over the stock and bring to a gentle simmer. Cook for 20-25 minutes, stirring occasionally, until the pork is tender and cooked through and the sauce is thick. Season to taste and stir in half the parsley. Sprinkle the rest over just before serving. Serve with the yoghurt. Spray a large, wide-based saucepan with cooking spray and fry the onion over a medium heat for 4-5 minutes, stirring occasionally, until softened and lightly browned. Spray a large, wide-based saucepan with cooking spray and fry the onion over a medium heat for 4-5 minutes, stirring occasionally, until softened and lightly browned. Add the pork and gammon, season with pepper and cook for two minutes, stirring constantly. Add the pork and gammon, season with pepper and cook for two minutes, stirring constantly. Add the garlic, paprika and chilli powder and cook for a few seconds, stirring. Tip the tomatoes and beans into the pan, and stir in the tomato purée and mustard. Pour over the stock and bring to a gentle simmer. Add the garlic, paprika and chilli powder and cook for a few seconds, stirring. Tip the tomatoes and beans into the pan, and stir in the tomato purée and mustard. Pour over the stock and bring to a gentle simmer. Cook for 20-25 minutes, stirring occasionally, until the pork is tender and cooked through and the sauce is thick. Season to taste and stir in half the parsley. Sprinkle the rest over just before serving. Serve with the yoghurt. Cook for 20-25 minutes, stirring occasionally, until the pork is tender and cooked through and the sauce is thick. Season to taste and stir in half the parsley. Sprinkle the rest over just before serving. Serve with the yoghurt."
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} | 0c4c778eba63f4cb7337e94d4081529da118cbd6910405df5d4d5d4f063bfac6 | Easy Mexican bean stew recipe
An average of 4.7 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mexican_bean_stew_75910_16x9.jpg Try this easy Mexican bean stew that's mostly made from store cupboard ingredients. It's surprisingly healthy and makes a quick and filling midweek dinner. Each serving provides 454 kcal, 26.6g protein, 68.2g carbohydrate (of which 24.2g sugars), 3.8g fat (of which 0.9g saturates), 20.5g fibre and 0.14g salt. With a GI of 52 this meal is high protein, low GI and provides 454 kcal per portion. low-calorie cooking spray1 onion, thinly sliced2 garlic cloves, crushed1 yellow pepper, deseeded and cut into 3cm/1in chunks½ tsp hot chilli powder1 tsp ground cumin1 tsp ground coriander400g tin chopped tomatoes2 tbsp tomato purée400g tin mixed beans, drained and rinsed125g/4½oz brown rice, to serve100g/3½oz fat-free Greek yoghurt, to serve1 lime, cut into wedges, to servesalt and freshly ground black pepper low-calorie cooking spray 1 onion, thinly sliced 2 garlic cloves, crushed 1 yellow pepper, deseeded and cut into 3cm/1in chunks ½ tsp hot chilli powder 1 tsp ground cumin 1 tsp ground coriander 400g tin chopped tomatoes 2 tbsp tomato purée 400g tin mixed beans, drained and rinsed 125g/4½oz brown rice, to serve 100g/3½oz fat-free Greek yoghurt, to serve 1 lime, cut into wedges, to serve salt and freshly ground black pepper 1 tomato, roughly chopped4 tbsp roughly chopped freshly coriander2 spring onions, thinly sliced 1 tomato, roughly chopped 4 tbsp roughly chopped freshly coriander 2 spring onions, thinly sliced Method Spray a large frying pan with oil and place over a medium heat. Add the onion and garlic and cook gently for three minutes, stirring regularly. Add the pepper and cook for two minutes.Stir in the spices and cook for a few seconds, then add the tomatoes, tomato purée and mixed beans. Pour over 300ml/10fl oz cold water and bring to a gentle simmer. Season with a little salt and lots of ground black pepper and cook for 30 minutes, stirring occasionally until thick.Meanwhile half-fill a medium saucepan with water and bring to the boil. Add the rice and return to the boil. Cook for 25 minutes, or until tender, stirring occasionally. To make the salsa, mix the tomato, coriander and spring onions together in a bowl.Drain the rice and divide between two plates. Spoon the beans over and scatter with the salsa. Serve with the yoghurt and lime wedges. Spray a large frying pan with oil and place over a medium heat. Add the onion and garlic and cook gently for three minutes, stirring regularly. Add the pepper and cook for two minutes. Spray a large frying pan with oil and place over a medium heat. Add the onion and garlic and cook gently for three minutes, stirring regularly. Add the pepper and cook for two minutes. Stir in the spices and cook for a few seconds, then add the tomatoes, tomato purée and mixed beans. Pour over 300ml/10fl oz cold water and bring to a gentle simmer. Season with a little salt and lots of ground black pepper and cook for 30 minutes, stirring occasionally until thick. Stir in the spices and cook for a few seconds, then add the tomatoes, tomato purée and mixed beans. Pour over 300ml/10fl oz cold water and bring to a gentle simmer. Season with a little salt and lots of ground black pepper and cook for 30 minutes, stirring occasionally until thick. Meanwhile half-fill a medium saucepan with water and bring to the boil. Add the rice and return to the boil. Cook for 25 minutes, or until tender, stirring occasionally. Meanwhile half-fill a medium saucepan with water and bring to the boil. Add the rice and return to the boil. Cook for 25 minutes, or until tender, stirring occasionally. To make the salsa, mix the tomato, coriander and spring onions together in a bowl. To make the salsa, mix the tomato, coriander and spring onions together in a bowl. Drain the rice and divide between two plates. Spoon the beans over and scatter with the salsa. Serve with the yoghurt and lime wedges. Drain the rice and divide between two plates. Spoon the beans over and scatter with the salsa. Serve with the yoghurt and lime wedges. | {
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"title": "Easy Mexican bean stew recipe",
"content": "An average of 4.7 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mexican_bean_stew_75910_16x9.jpg Try this easy Mexican bean stew that's mostly made from store cupboard ingredients. It's surprisingly healthy and makes a quick and filling midweek dinner. Each serving provides 454 kcal, 26.6g protein, 68.2g carbohydrate (of which 24.2g sugars), 3.8g fat (of which 0.9g saturates), 20.5g fibre and 0.14g salt. With a GI of 52 this meal is high protein, low GI and provides 454 kcal per portion. low-calorie cooking spray1 onion, thinly sliced2 garlic cloves, crushed1 yellow pepper, deseeded and cut into 3cm/1in chunks½ tsp hot chilli powder1 tsp ground cumin1 tsp ground coriander400g tin chopped tomatoes2 tbsp tomato purée400g tin mixed beans, drained and rinsed125g/4½oz brown rice, to serve100g/3½oz fat-free Greek yoghurt, to serve1 lime, cut into wedges, to servesalt and freshly ground black pepper low-calorie cooking spray 1 onion, thinly sliced 2 garlic cloves, crushed 1 yellow pepper, deseeded and cut into 3cm/1in chunks ½ tsp hot chilli powder 1 tsp ground cumin 1 tsp ground coriander 400g tin chopped tomatoes 2 tbsp tomato purée 400g tin mixed beans, drained and rinsed 125g/4½oz brown rice, to serve 100g/3½oz fat-free Greek yoghurt, to serve 1 lime, cut into wedges, to serve salt and freshly ground black pepper 1 tomato, roughly chopped4 tbsp roughly chopped freshly coriander2 spring onions, thinly sliced 1 tomato, roughly chopped 4 tbsp roughly chopped freshly coriander 2 spring onions, thinly sliced Method Spray a large frying pan with oil and place over a medium heat. Add the onion and garlic and cook gently for three minutes, stirring regularly. Add the pepper and cook for two minutes.Stir in the spices and cook for a few seconds, then add the tomatoes, tomato purée and mixed beans. Pour over 300ml/10fl oz cold water and bring to a gentle simmer. Season with a little salt and lots of ground black pepper and cook for 30 minutes, stirring occasionally until thick.Meanwhile half-fill a medium saucepan with water and bring to the boil. Add the rice and return to the boil. Cook for 25 minutes, or until tender, stirring occasionally. To make the salsa, mix the tomato, coriander and spring onions together in a bowl.Drain the rice and divide between two plates. Spoon the beans over and scatter with the salsa. Serve with the yoghurt and lime wedges. Spray a large frying pan with oil and place over a medium heat. Add the onion and garlic and cook gently for three minutes, stirring regularly. Add the pepper and cook for two minutes. Spray a large frying pan with oil and place over a medium heat. Add the onion and garlic and cook gently for three minutes, stirring regularly. Add the pepper and cook for two minutes. Stir in the spices and cook for a few seconds, then add the tomatoes, tomato purée and mixed beans. Pour over 300ml/10fl oz cold water and bring to a gentle simmer. Season with a little salt and lots of ground black pepper and cook for 30 minutes, stirring occasionally until thick. Stir in the spices and cook for a few seconds, then add the tomatoes, tomato purée and mixed beans. Pour over 300ml/10fl oz cold water and bring to a gentle simmer. Season with a little salt and lots of ground black pepper and cook for 30 minutes, stirring occasionally until thick. Meanwhile half-fill a medium saucepan with water and bring to the boil. Add the rice and return to the boil. Cook for 25 minutes, or until tender, stirring occasionally. Meanwhile half-fill a medium saucepan with water and bring to the boil. Add the rice and return to the boil. Cook for 25 minutes, or until tender, stirring occasionally. To make the salsa, mix the tomato, coriander and spring onions together in a bowl. To make the salsa, mix the tomato, coriander and spring onions together in a bowl. Drain the rice and divide between two plates. Spoon the beans over and scatter with the salsa. Serve with the yoghurt and lime wedges. Drain the rice and divide between two plates. Spoon the beans over and scatter with the salsa. Serve with the yoghurt and lime wedges."
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} | b2bbf28db5a6ef160aefc2b723b74558eacbb418f8258cb686f0cc817854921c | Smoked haddock with lentils and spinach recipe
An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_haddock_with_86433_16x9.jpg Smoked haddock is full of flavour, but low in fat and calories, which makes it ideal for healthy dinners, especially when served with nutrient-packed lentils, poached egg and spinach! Each serving provides 305 kcal, 37g protein, 15.5g carbohydrate (of which 3.5g sugars), 9.5g fat (of which 2g saturates), 5.5g fibre and 1.5g salt. 1 tsp olive oil1 very small onion (50g/1¾oz peeled weight), finely chopped1 stick celery, finely chopped 1 garlic clove, crushed 70g/2½oz tinned drained brown or green lentils 40g/1½oz baby spinach100g/3½oz smoked haddock, boneless, skinless1 medium free-range egg 1 tsp olive oil 1 very small onion (50g/1¾oz peeled weight), finely chopped 1 stick celery, finely chopped 1 garlic clove, crushed 70g/2½oz tinned drained brown or green lentils 40g/1½oz baby spinach 100g/3½oz smoked haddock, boneless, skinless 1 medium free-range egg Method Heat the oil in a medium frying pan and cook the onion and celery for 3–4 minutes. Add the garlic and lentils and cook for another minute. Add 3 tablespoons of water and the spinach and cook for 5 minutes, adding more water if necessary.Meanwhile, place the fish in a small frying pan, cover it with water and bring to the boil. Reduce the heat and simmer for 5 minutes, or until the fish is cooked.Fill one-third of a small saucepan with cold water and bring to the boil. Crack the egg into a small bowl, then gently tip it into the simmering water. Lightly poach for 3–4 minutes. Remove with a slotted spoon and drain on kitchen paper.To serve, spoon the lentils onto a plate, then top with the fish and poached egg. Heat the oil in a medium frying pan and cook the onion and celery for 3–4 minutes. Heat the oil in a medium frying pan and cook the onion and celery for 3–4 minutes. Add the garlic and lentils and cook for another minute. Add the garlic and lentils and cook for another minute. Add 3 tablespoons of water and the spinach and cook for 5 minutes, adding more water if necessary. Add 3 tablespoons of water and the spinach and cook for 5 minutes, adding more water if necessary. Meanwhile, place the fish in a small frying pan, cover it with water and bring to the boil. Reduce the heat and simmer for 5 minutes, or until the fish is cooked. Meanwhile, place the fish in a small frying pan, cover it with water and bring to the boil. Reduce the heat and simmer for 5 minutes, or until the fish is cooked. Fill one-third of a small saucepan with cold water and bring to the boil. Crack the egg into a small bowl, then gently tip it into the simmering water. Lightly poach for 3–4 minutes. Remove with a slotted spoon and drain on kitchen paper. Fill one-third of a small saucepan with cold water and bring to the boil. Crack the egg into a small bowl, then gently tip it into the simmering water. Lightly poach for 3–4 minutes. Remove with a slotted spoon and drain on kitchen paper. To serve, spoon the lentils onto a plate, then top with the fish and poached egg. To serve, spoon the lentils onto a plate, then top with the fish and poached egg. Recipe tips To make this a 400kcal dish, increase the quantity of fish to 150g/5½oz and the lentils to 125g/4½oz. | {
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"title": "Smoked haddock with lentils and spinach recipe",
"content": "An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_haddock_with_86433_16x9.jpg Smoked haddock is full of flavour, but low in fat and calories, which makes it ideal for healthy dinners, especially when served with nutrient-packed lentils, poached egg and spinach! Each serving provides 305 kcal, 37g protein, 15.5g carbohydrate (of which 3.5g sugars), 9.5g fat (of which 2g saturates), 5.5g fibre and 1.5g salt. 1 tsp olive oil1 very small onion (50g/1¾oz peeled weight), finely chopped1 stick celery, finely chopped 1 garlic clove, crushed 70g/2½oz tinned drained brown or green lentils 40g/1½oz baby spinach100g/3½oz smoked haddock, boneless, skinless1 medium free-range egg 1 tsp olive oil 1 very small onion (50g/1¾oz peeled weight), finely chopped 1 stick celery, finely chopped 1 garlic clove, crushed 70g/2½oz tinned drained brown or green lentils 40g/1½oz baby spinach 100g/3½oz smoked haddock, boneless, skinless 1 medium free-range egg Method Heat the oil in a medium frying pan and cook the onion and celery for 3–4 minutes. Add the garlic and lentils and cook for another minute. Add 3 tablespoons of water and the spinach and cook for 5 minutes, adding more water if necessary.Meanwhile, place the fish in a small frying pan, cover it with water and bring to the boil. Reduce the heat and simmer for 5 minutes, or until the fish is cooked.Fill one-third of a small saucepan with cold water and bring to the boil. Crack the egg into a small bowl, then gently tip it into the simmering water. Lightly poach for 3–4 minutes. Remove with a slotted spoon and drain on kitchen paper.To serve, spoon the lentils onto a plate, then top with the fish and poached egg. Heat the oil in a medium frying pan and cook the onion and celery for 3–4 minutes. Heat the oil in a medium frying pan and cook the onion and celery for 3–4 minutes. Add the garlic and lentils and cook for another minute. Add the garlic and lentils and cook for another minute. Add 3 tablespoons of water and the spinach and cook for 5 minutes, adding more water if necessary. Add 3 tablespoons of water and the spinach and cook for 5 minutes, adding more water if necessary. Meanwhile, place the fish in a small frying pan, cover it with water and bring to the boil. Reduce the heat and simmer for 5 minutes, or until the fish is cooked. Meanwhile, place the fish in a small frying pan, cover it with water and bring to the boil. Reduce the heat and simmer for 5 minutes, or until the fish is cooked. Fill one-third of a small saucepan with cold water and bring to the boil. Crack the egg into a small bowl, then gently tip it into the simmering water. Lightly poach for 3–4 minutes. Remove with a slotted spoon and drain on kitchen paper. Fill one-third of a small saucepan with cold water and bring to the boil. Crack the egg into a small bowl, then gently tip it into the simmering water. Lightly poach for 3–4 minutes. Remove with a slotted spoon and drain on kitchen paper. To serve, spoon the lentils onto a plate, then top with the fish and poached egg. To serve, spoon the lentils onto a plate, then top with the fish and poached egg. Recipe tips To make this a 400kcal dish, increase the quantity of fish to 150g/5½oz and the lentils to 125g/4½oz."
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} | a06505362fa8208d09a3b97bc63f021a0b329db9cf1e7870efe053da32db426e | Curried chicken and rice salad recipe
An average of 4.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curried_chicken_and_rice_47377_16x9.jpg Strips of chicken breast are tossed with spiced rice, flaked almonds, sliced apple, cherry tomatoes and Tenderstem broccoli to make a colourful, filling and portable lunch. Simply pack into a plastic container, pop into a cool bag with a couple of ice blocks and keep well chilled. Each serving provides 343 kcal, 28.7g protein, 37g carbohydrate (of which 8.4g sugars), 7.5g fat (of which 1.1g saturates), 7g fibre and 1.06g salt. 75g/2½oz wholegrain long-grain rice2 tsp medium curry powder100g/3½oz long-stem broccoli, trimmed and cut into short lengths½ chicken stock cube1 chicken breast, boned and skinned1 small onion, half thinly sliced, half finely chopped1 bay leaflow-calorie cooking spray15g/½oz flaked almonds, toasted1 small eating apple, cored, halved and thinly sliced100g/3½oz cherry tomatoes, halved3 heaped tbsp roughly chopped fresh coriander½ lemon, juice onlysalt and freshly ground black pepper 75g/2½oz wholegrain long-grain rice 2 tsp medium curry powder 100g/3½oz long-stem broccoli, trimmed and cut into short lengths ½ chicken stock cube 1 chicken breast, boned and skinned 1 small onion, half thinly sliced, half finely chopped 1 bay leaf low-calorie cooking spray 15g/½oz flaked almonds, toasted 1 small eating apple, cored, halved and thinly sliced 100g/3½oz cherry tomatoes, halved 3 heaped tbsp roughly chopped fresh coriander ½ lemon, juice only salt and freshly ground black pepper Method Half-fill a medium saucepan with water and bring to the boil. Add the rice and one teaspoon of curry powder. Cook for 25 minutes, or until tender. Add the broccoli and cook for a further two minutes. Drain in a colander and rinse under cold running water until cold.Meanwhile half-fill a small saucepan with water, add the stock cube and bring to the boil, stirring until the stock dissolves. Add the chicken, the sliced onion and bay leaf and reduce the heat. Simmer for 15 minutes or until the chicken is cooked through. Drain in a sieve, reserving the cooking liquor. Set the chicken aside to cool.Return the pan to the heat, spray with oil and add the chopped onion. Cook over a low heat for three minutes, stirring. Add the remaining curry powder and stir for a further few seconds. Pour 200ml/7fl oz of reserved cooking liquor into the pan and bring to a simmer. Cook the onion for 5-6 minutes, or until most of the liquid has evaporated, stirring occasionally. Remove from the heat, spread across a plate and leave to cool for five minutes before transferring to the fridge until cold.Tear the chicken into pieces and place in a bowl. Tip the rice and broccoli on top, add the cooled spiced onions, almonds, apple and tomatoes. Scatter with the coriander and sprinkle with lemon juice. Season to taste and serve. Half-fill a medium saucepan with water and bring to the boil. Add the rice and one teaspoon of curry powder. Cook for 25 minutes, or until tender. Add the broccoli and cook for a further two minutes. Drain in a colander and rinse under cold running water until cold. Half-fill a medium saucepan with water and bring to the boil. Add the rice and one teaspoon of curry powder. Cook for 25 minutes, or until tender. Add the broccoli and cook for a further two minutes. Drain in a colander and rinse under cold running water until cold. Meanwhile half-fill a small saucepan with water, add the stock cube and bring to the boil, stirring until the stock dissolves. Add the chicken, the sliced onion and bay leaf and reduce the heat. Simmer for 15 minutes or until the chicken is cooked through. Drain in a sieve, reserving the cooking liquor. Set the chicken aside to cool. Meanwhile half-fill a small saucepan with water, add the stock cube and bring to the boil, stirring until the stock dissolves. Add the chicken, the sliced onion and bay leaf and reduce the heat. Simmer for 15 minutes or until the chicken is cooked through. Drain in a sieve, reserving the cooking liquor. Set the chicken aside to cool. Return the pan to the heat, spray with oil and add the chopped onion. Cook over a low heat for three minutes, stirring. Add the remaining curry powder and stir for a further few seconds. Return the pan to the heat, spray with oil and add the chopped onion. Cook over a low heat for three minutes, stirring. Add the remaining curry powder and stir for a further few seconds. Pour 200ml/7fl oz of reserved cooking liquor into the pan and bring to a simmer. Cook the onion for 5-6 minutes, or until most of the liquid has evaporated, stirring occasionally. Remove from the heat, spread across a plate and leave to cool for five minutes before transferring to the fridge until cold. Pour 200ml/7fl oz of reserved cooking liquor into the pan and bring to a simmer. Cook the onion for 5-6 minutes, or until most of the liquid has evaporated, stirring occasionally. Remove from the heat, spread across a plate and leave to cool for five minutes before transferring to the fridge until cold. Tear the chicken into pieces and place in a bowl. Tip the rice and broccoli on top, add the cooled spiced onions, almonds, apple and tomatoes. Scatter with the coriander and sprinkle with lemon juice. Season to taste and serve. Tear the chicken into pieces and place in a bowl. Tip the rice and broccoli on top, add the cooled spiced onions, almonds, apple and tomatoes. Scatter with the coriander and sprinkle with lemon juice. Season to taste and serve. | {
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"title": "Curried chicken and rice salad recipe",
"content": "An average of 4.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curried_chicken_and_rice_47377_16x9.jpg Strips of chicken breast are tossed with spiced rice, flaked almonds, sliced apple, cherry tomatoes and Tenderstem broccoli to make a colourful, filling and portable lunch. Simply pack into a plastic container, pop into a cool bag with a couple of ice blocks and keep well chilled. Each serving provides 343 kcal, 28.7g protein, 37g carbohydrate (of which 8.4g sugars), 7.5g fat (of which 1.1g saturates), 7g fibre and 1.06g salt. 75g/2½oz wholegrain long-grain rice2 tsp medium curry powder100g/3½oz long-stem broccoli, trimmed and cut into short lengths½ chicken stock cube1 chicken breast, boned and skinned1 small onion, half thinly sliced, half finely chopped1 bay leaflow-calorie cooking spray15g/½oz flaked almonds, toasted1 small eating apple, cored, halved and thinly sliced100g/3½oz cherry tomatoes, halved3 heaped tbsp roughly chopped fresh coriander½ lemon, juice onlysalt and freshly ground black pepper 75g/2½oz wholegrain long-grain rice 2 tsp medium curry powder 100g/3½oz long-stem broccoli, trimmed and cut into short lengths ½ chicken stock cube 1 chicken breast, boned and skinned 1 small onion, half thinly sliced, half finely chopped 1 bay leaf low-calorie cooking spray 15g/½oz flaked almonds, toasted 1 small eating apple, cored, halved and thinly sliced 100g/3½oz cherry tomatoes, halved 3 heaped tbsp roughly chopped fresh coriander ½ lemon, juice only salt and freshly ground black pepper Method Half-fill a medium saucepan with water and bring to the boil. Add the rice and one teaspoon of curry powder. Cook for 25 minutes, or until tender. Add the broccoli and cook for a further two minutes. Drain in a colander and rinse under cold running water until cold.Meanwhile half-fill a small saucepan with water, add the stock cube and bring to the boil, stirring until the stock dissolves. Add the chicken, the sliced onion and bay leaf and reduce the heat. Simmer for 15 minutes or until the chicken is cooked through. Drain in a sieve, reserving the cooking liquor. Set the chicken aside to cool.Return the pan to the heat, spray with oil and add the chopped onion. Cook over a low heat for three minutes, stirring. Add the remaining curry powder and stir for a further few seconds. Pour 200ml/7fl oz of reserved cooking liquor into the pan and bring to a simmer. Cook the onion for 5-6 minutes, or until most of the liquid has evaporated, stirring occasionally. Remove from the heat, spread across a plate and leave to cool for five minutes before transferring to the fridge until cold.Tear the chicken into pieces and place in a bowl. Tip the rice and broccoli on top, add the cooled spiced onions, almonds, apple and tomatoes. Scatter with the coriander and sprinkle with lemon juice. Season to taste and serve. Half-fill a medium saucepan with water and bring to the boil. Add the rice and one teaspoon of curry powder. Cook for 25 minutes, or until tender. Add the broccoli and cook for a further two minutes. Drain in a colander and rinse under cold running water until cold. Half-fill a medium saucepan with water and bring to the boil. Add the rice and one teaspoon of curry powder. Cook for 25 minutes, or until tender. Add the broccoli and cook for a further two minutes. Drain in a colander and rinse under cold running water until cold. Meanwhile half-fill a small saucepan with water, add the stock cube and bring to the boil, stirring until the stock dissolves. Add the chicken, the sliced onion and bay leaf and reduce the heat. Simmer for 15 minutes or until the chicken is cooked through. Drain in a sieve, reserving the cooking liquor. Set the chicken aside to cool. Meanwhile half-fill a small saucepan with water, add the stock cube and bring to the boil, stirring until the stock dissolves. Add the chicken, the sliced onion and bay leaf and reduce the heat. Simmer for 15 minutes or until the chicken is cooked through. Drain in a sieve, reserving the cooking liquor. Set the chicken aside to cool. Return the pan to the heat, spray with oil and add the chopped onion. Cook over a low heat for three minutes, stirring. Add the remaining curry powder and stir for a further few seconds. Return the pan to the heat, spray with oil and add the chopped onion. Cook over a low heat for three minutes, stirring. Add the remaining curry powder and stir for a further few seconds. Pour 200ml/7fl oz of reserved cooking liquor into the pan and bring to a simmer. Cook the onion for 5-6 minutes, or until most of the liquid has evaporated, stirring occasionally. Remove from the heat, spread across a plate and leave to cool for five minutes before transferring to the fridge until cold. Pour 200ml/7fl oz of reserved cooking liquor into the pan and bring to a simmer. Cook the onion for 5-6 minutes, or until most of the liquid has evaporated, stirring occasionally. Remove from the heat, spread across a plate and leave to cool for five minutes before transferring to the fridge until cold. Tear the chicken into pieces and place in a bowl. Tip the rice and broccoli on top, add the cooled spiced onions, almonds, apple and tomatoes. Scatter with the coriander and sprinkle with lemon juice. Season to taste and serve. Tear the chicken into pieces and place in a bowl. Tip the rice and broccoli on top, add the cooled spiced onions, almonds, apple and tomatoes. Scatter with the coriander and sprinkle with lemon juice. Season to taste and serve."
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} | 7e1fd4151ecb1bb70dfdb70f307b91e134f699537aca71f2cc9b34d02bb83ee1 | Spiced roast cauliflower with lemony lentils recipe
Spiced roasted cauliflower with lentils and tahini yoghurt An average of 5.0 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cauliflower_lentils_57820_16x9.jpg This spiced roasted cauliflower with a tahini, yoghurt dip makes a brilliant mezze dish that's packed with plants. Each serving provides 580 kcal, 34.2g protein, 57.6g carbohydrate (of which 12.3g sugars), 20.8g fat (of which 4.3g saturates), 4.1g fibre and 0.25g salt. 1 whole cauliflower (about 750g/1lb 10oz), cut into medium-sized florets, stalks sliced and leaves retained1 heaped tsp ras el hanout ½ tsp ground turmeric 1 tsp red chilli flakes 2 tbsp extra virgin olive oil 400g tin green lentils, drained and rinsed1 small lemon, juice only, plus extra for squeezing1 tbsp olive oil 50g/1¾oz fresh flatleaf parsley, finely chopped 1 heaped tsp cumin seeds 350g/12oz Greek-style yoghurt 2 tbsp tahini handful pomegranate seeds salt, to taste flatbreads or pitta breads, to serve 1 whole cauliflower (about 750g/1lb 10oz), cut into medium-sized florets, stalks sliced and leaves retained 1 heaped tsp ras el hanout ½ tsp ground turmeric 1 tsp red chilli flakes 2 tbsp extra virgin olive oil 400g tin green lentils, drained and rinsed 1 small lemon, juice only, plus extra for squeezing 1 tbsp olive oil 50g/1¾oz fresh flatleaf parsley, finely chopped 1 heaped tsp cumin seeds 350g/12oz Greek-style yoghurt 2 tbsp tahini handful pomegranate seeds salt, to taste flatbreads or pitta breads, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Place the cauliflower florets and the stalks on a large baking tray. Mix the ras-el-hanout, turmeric, red chilli flakes and olive oil together in a small bowl. Pour this spiced oil all over the cauliflower and use clean hands to rub the spice mix well into all the crevices of the cauliflower. Season with salt to taste. Transfer to the oven and bake for 20-25 minutes, or until the cauliflower florets are charred on the edges. Add the leaves to the baking tray 5–10 minutes before the end of the cooking time, giving everything a stir to coat the leaves in the oil. Place the rinsed lentils in a bowl and squeeze over the lemon juice, drizzle over the olive oil and scatter over the parsley. Mix well to combine. Season with salt to taste. Dry fry the cumin seeds in a pan over a medium heat until fragrant. Crush the cumin seeds in a pestle and mortar. Combine the yoghurt with the tahini and the cumin. Spread this yoghurt over the base of a large flat platter. Top the yoghurt with the cauliflower florets, then sprinkle over the lentils. Scatter over the pomegranate seeds and squeeze over some lemon juice. Serve alongside flatbreads or pitta breads, or as part of a mezze. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place the cauliflower florets and the stalks on a large baking tray. Place the cauliflower florets and the stalks on a large baking tray. Mix the ras-el-hanout, turmeric, red chilli flakes and olive oil together in a small bowl. Mix the ras-el-hanout, turmeric, red chilli flakes and olive oil together in a small bowl. Pour this spiced oil all over the cauliflower and use clean hands to rub the spice mix well into all the crevices of the cauliflower. Season with salt to taste. Transfer to the oven and bake for 20-25 minutes, or until the cauliflower florets are charred on the edges. Add the leaves to the baking tray 5–10 minutes before the end of the cooking time, giving everything a stir to coat the leaves in the oil. Pour this spiced oil all over the cauliflower and use clean hands to rub the spice mix well into all the crevices of the cauliflower. Season with salt to taste. Transfer to the oven and bake for 20-25 minutes, or until the cauliflower florets are charred on the edges. Add the leaves to the baking tray 5–10 minutes before the end of the cooking time, giving everything a stir to coat the leaves in the oil. Place the rinsed lentils in a bowl and squeeze over the lemon juice, drizzle over the olive oil and scatter over the parsley. Mix well to combine. Season with salt to taste. Place the rinsed lentils in a bowl and squeeze over the lemon juice, drizzle over the olive oil and scatter over the parsley. Mix well to combine. Season with salt to taste. Dry fry the cumin seeds in a pan over a medium heat until fragrant. Dry fry the cumin seeds in a pan over a medium heat until fragrant. Crush the cumin seeds in a pestle and mortar. Crush the cumin seeds in a pestle and mortar. Combine the yoghurt with the tahini and the cumin. Spread this yoghurt over the base of a large flat platter. Combine the yoghurt with the tahini and the cumin. Spread this yoghurt over the base of a large flat platter. Top the yoghurt with the cauliflower florets, then sprinkle over the lentils. Scatter over the pomegranate seeds and squeeze over some lemon juice. Top the yoghurt with the cauliflower florets, then sprinkle over the lentils. Scatter over the pomegranate seeds and squeeze over some lemon juice. Serve alongside flatbreads or pitta breads, or as part of a mezze. Serve alongside flatbreads or pitta breads, or as part of a mezze. | {
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"title": "Spiced roast cauliflower with lemony lentils recipe",
"content": "Spiced roasted cauliflower with lentils and tahini yoghurt An average of 5.0 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cauliflower_lentils_57820_16x9.jpg This spiced roasted cauliflower with a tahini, yoghurt dip makes a brilliant mezze dish that's packed with plants. Each serving provides 580 kcal, 34.2g protein, 57.6g carbohydrate (of which 12.3g sugars), 20.8g fat (of which 4.3g saturates), 4.1g fibre and 0.25g salt. 1 whole cauliflower (about 750g/1lb 10oz), cut into medium-sized florets, stalks sliced and leaves retained1 heaped tsp ras el hanout ½ tsp ground turmeric 1 tsp red chilli flakes 2 tbsp extra virgin olive oil 400g tin green lentils, drained and rinsed1 small lemon, juice only, plus extra for squeezing1 tbsp olive oil 50g/1¾oz fresh flatleaf parsley, finely chopped 1 heaped tsp cumin seeds 350g/12oz Greek-style yoghurt 2 tbsp tahini handful pomegranate seeds salt, to taste flatbreads or pitta breads, to serve 1 whole cauliflower (about 750g/1lb 10oz), cut into medium-sized florets, stalks sliced and leaves retained 1 heaped tsp ras el hanout ½ tsp ground turmeric 1 tsp red chilli flakes 2 tbsp extra virgin olive oil 400g tin green lentils, drained and rinsed 1 small lemon, juice only, plus extra for squeezing 1 tbsp olive oil 50g/1¾oz fresh flatleaf parsley, finely chopped 1 heaped tsp cumin seeds 350g/12oz Greek-style yoghurt 2 tbsp tahini handful pomegranate seeds salt, to taste flatbreads or pitta breads, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Place the cauliflower florets and the stalks on a large baking tray. Mix the ras-el-hanout, turmeric, red chilli flakes and olive oil together in a small bowl. Pour this spiced oil all over the cauliflower and use clean hands to rub the spice mix well into all the crevices of the cauliflower. Season with salt to taste. Transfer to the oven and bake for 20-25 minutes, or until the cauliflower florets are charred on the edges. Add the leaves to the baking tray 5–10 minutes before the end of the cooking time, giving everything a stir to coat the leaves in the oil. Place the rinsed lentils in a bowl and squeeze over the lemon juice, drizzle over the olive oil and scatter over the parsley. Mix well to combine. Season with salt to taste. Dry fry the cumin seeds in a pan over a medium heat until fragrant. Crush the cumin seeds in a pestle and mortar. Combine the yoghurt with the tahini and the cumin. Spread this yoghurt over the base of a large flat platter. Top the yoghurt with the cauliflower florets, then sprinkle over the lentils. Scatter over the pomegranate seeds and squeeze over some lemon juice. Serve alongside flatbreads or pitta breads, or as part of a mezze. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place the cauliflower florets and the stalks on a large baking tray. Place the cauliflower florets and the stalks on a large baking tray. Mix the ras-el-hanout, turmeric, red chilli flakes and olive oil together in a small bowl. Mix the ras-el-hanout, turmeric, red chilli flakes and olive oil together in a small bowl. Pour this spiced oil all over the cauliflower and use clean hands to rub the spice mix well into all the crevices of the cauliflower. Season with salt to taste. Transfer to the oven and bake for 20-25 minutes, or until the cauliflower florets are charred on the edges. Add the leaves to the baking tray 5–10 minutes before the end of the cooking time, giving everything a stir to coat the leaves in the oil. Pour this spiced oil all over the cauliflower and use clean hands to rub the spice mix well into all the crevices of the cauliflower. Season with salt to taste. Transfer to the oven and bake for 20-25 minutes, or until the cauliflower florets are charred on the edges. Add the leaves to the baking tray 5–10 minutes before the end of the cooking time, giving everything a stir to coat the leaves in the oil. Place the rinsed lentils in a bowl and squeeze over the lemon juice, drizzle over the olive oil and scatter over the parsley. Mix well to combine. Season with salt to taste. Place the rinsed lentils in a bowl and squeeze over the lemon juice, drizzle over the olive oil and scatter over the parsley. Mix well to combine. Season with salt to taste. Dry fry the cumin seeds in a pan over a medium heat until fragrant. Dry fry the cumin seeds in a pan over a medium heat until fragrant. Crush the cumin seeds in a pestle and mortar. Crush the cumin seeds in a pestle and mortar. Combine the yoghurt with the tahini and the cumin. Spread this yoghurt over the base of a large flat platter. Combine the yoghurt with the tahini and the cumin. Spread this yoghurt over the base of a large flat platter. Top the yoghurt with the cauliflower florets, then sprinkle over the lentils. Scatter over the pomegranate seeds and squeeze over some lemon juice. Top the yoghurt with the cauliflower florets, then sprinkle over the lentils. Scatter over the pomegranate seeds and squeeze over some lemon juice. Serve alongside flatbreads or pitta breads, or as part of a mezze. Serve alongside flatbreads or pitta breads, or as part of a mezze."
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} | 9a37b59643cfa739caffa7a6bff08829e609840b48533fb0b3600219e5806f52 | Salmon and fragrant lentils recipe
An average of 3.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_and_puy_lentils_34702_16x9.jpg Salmon and lentils make a nutritional powerhouse and this is such a simple way to cook them. Stir the lentils through lightly spiced ready-cooked rice for an easy supper. With a GI of 7.8, this meal is high protein, low GI. Each serving provides 588 kcal, 41g protein, 63g carbohydrate (of which 6.1g sugars), 17g fat (of which 2.6g saturates), 11g fibre and 0.73g salt per portion. 2 salmon fillets1 lemon, juice only6 spring onions, trimmed and sliced1 large garlic clove, sliced1 pepper, sliced6 mushrooms, sliced400g tin green lentils1 tsp ground cumin1 tsp ground coriander1 tsp ground turmeric250g packet ready-cooked basmati rice200g/7oz spinach 2 salmon fillets 1 lemon, juice only 6 spring onions, trimmed and sliced 1 large garlic clove, sliced 1 pepper, sliced 6 mushrooms, sliced 400g tin green lentils 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric 250g packet ready-cooked basmati rice 200g/7oz spinach Method Preheat the oven to 180C/160C Fan/Gas 4 and place the salmon on a baking tray. Squeeze over the juice of a lemon, the spring onions, slices of garlic, pepper and mushrooms. Cover with foil and bake for 10–12 minutes, or until the salmon is cooked to your liking. Meanwhile, drain and rinse the lentils, add to a pan with the spices and heat through. Cook the rice according to the packet instructions, and add this to the pan. Stir in the spinach allowing it to wilt for a couple of minutes.Serve the lentils with the salmon. Preheat the oven to 180C/160C Fan/Gas 4 and place the salmon on a baking tray. Squeeze over the juice of a lemon, the spring onions, slices of garlic, pepper and mushrooms. Cover with foil and bake for 10–12 minutes, or until the salmon is cooked to your liking. Preheat the oven to 180C/160C Fan/Gas 4 and place the salmon on a baking tray. Squeeze over the juice of a lemon, the spring onions, slices of garlic, pepper and mushrooms. Cover with foil and bake for 10–12 minutes, or until the salmon is cooked to your liking. Meanwhile, drain and rinse the lentils, add to a pan with the spices and heat through. Cook the rice according to the packet instructions, and add this to the pan. Stir in the spinach allowing it to wilt for a couple of minutes. Meanwhile, drain and rinse the lentils, add to a pan with the spices and heat through. Cook the rice according to the packet instructions, and add this to the pan. Stir in the spinach allowing it to wilt for a couple of minutes. Serve the lentils with the salmon. Serve the lentils with the salmon. | {
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"content": "An average of 3.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_and_puy_lentils_34702_16x9.jpg Salmon and lentils make a nutritional powerhouse and this is such a simple way to cook them. Stir the lentils through lightly spiced ready-cooked rice for an easy supper. With a GI of 7.8, this meal is high protein, low GI. Each serving provides 588 kcal, 41g protein, 63g carbohydrate (of which 6.1g sugars), 17g fat (of which 2.6g saturates), 11g fibre and 0.73g salt per portion. 2 salmon fillets1 lemon, juice only6 spring onions, trimmed and sliced1 large garlic clove, sliced1 pepper, sliced6 mushrooms, sliced400g tin green lentils1 tsp ground cumin1 tsp ground coriander1 tsp ground turmeric250g packet ready-cooked basmati rice200g/7oz spinach 2 salmon fillets 1 lemon, juice only 6 spring onions, trimmed and sliced 1 large garlic clove, sliced 1 pepper, sliced 6 mushrooms, sliced 400g tin green lentils 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric 250g packet ready-cooked basmati rice 200g/7oz spinach Method Preheat the oven to 180C/160C Fan/Gas 4 and place the salmon on a baking tray. Squeeze over the juice of a lemon, the spring onions, slices of garlic, pepper and mushrooms. Cover with foil and bake for 10–12 minutes, or until the salmon is cooked to your liking. Meanwhile, drain and rinse the lentils, add to a pan with the spices and heat through. Cook the rice according to the packet instructions, and add this to the pan. Stir in the spinach allowing it to wilt for a couple of minutes.Serve the lentils with the salmon. Preheat the oven to 180C/160C Fan/Gas 4 and place the salmon on a baking tray. Squeeze over the juice of a lemon, the spring onions, slices of garlic, pepper and mushrooms. Cover with foil and bake for 10–12 minutes, or until the salmon is cooked to your liking. Preheat the oven to 180C/160C Fan/Gas 4 and place the salmon on a baking tray. Squeeze over the juice of a lemon, the spring onions, slices of garlic, pepper and mushrooms. Cover with foil and bake for 10–12 minutes, or until the salmon is cooked to your liking. Meanwhile, drain and rinse the lentils, add to a pan with the spices and heat through. Cook the rice according to the packet instructions, and add this to the pan. Stir in the spinach allowing it to wilt for a couple of minutes. Meanwhile, drain and rinse the lentils, add to a pan with the spices and heat through. Cook the rice according to the packet instructions, and add this to the pan. Stir in the spinach allowing it to wilt for a couple of minutes. Serve the lentils with the salmon. Serve the lentils with the salmon."
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} | 1a89811180a0f095cc765e2b083f90570a883e722aed9968c086b58afaf9e472 | Bo kho recipe
An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bo_kho_50742_16x9.jpg This meltingly tender Vietnamese beef stew is absolutely packed with flavour. Marinate overnight for best results. Each serving provides 711 kcal, 59g protein, 62g carbohydrate (of which 20g sugars), 24g fat (of which 4.4g saturates), 7.4g fibre and 2.9g salt. 500g/1lb 2oz shin of beef, cut into medium-sized cubes 1 tbsp vegetable oil 1 stem lemongrass, peeled, bashed and finely chopped1 tbsp finely chopped garlic 1 tbsp minced ginger 1 red chilli, finely diced ½ tbsp smoked paprika 1 tsp dried thyme 1 tsp caster sugar 2 tbsp light soy sauce 1 tbsp hoisin sauce ½ tsp Chinese five-spice powder 1 tsp curry powder 500g/1lb 2oz shin of beef, cut into medium-sized cubes 1 tbsp vegetable oil 1 stem lemongrass, peeled, bashed and finely chopped 1 tbsp finely chopped garlic 1 tbsp minced ginger 1 red chilli, finely diced ½ tbsp smoked paprika 1 tsp dried thyme 1 tsp caster sugar 2 tbsp light soy sauce 1 tbsp hoisin sauce ½ tsp Chinese five-spice powder 1 tsp curry powder 1 tbsp vegetable oil 1 cinnamon stick 1 star anise 2 stems lemongrass, bashed 3 shallots, finely chopped2 garlic cloves, finely chopped 400ml/14fl oz coconut water 2 bay leaves 1 carrot, peeled and cut into 2cm chunks diagonally 1 potato, peeled and cut into 2cm chunks dash oil 1 tbsp vegetable oil 1 cinnamon stick 1 star anise 2 stems lemongrass, bashed 3 shallots, finely chopped 2 garlic cloves, finely chopped 400ml/14fl oz coconut water 2 bay leaves 1 carrot, peeled and cut into 2cm chunks diagonally 1 potato, peeled and cut into 2cm chunks dash oil 1 baguette ½ onion, thinly slicedsmall handful coriander leaves 1 baguette ½ onion, thinly sliced small handful coriander leaves Method To marinate the beef, put the beef in a non-reactive, large bowl and add all the other marinade ingredients. Mix well and ensure that the beef is covered in the marinade. Cover and transfer to the fridge overnight for best results, alternatively leave at room temperature for 20 minutes. Heat the vegetable oil in a large saucepan with a lid and add the cinnamon stick, star anise, and lemongrass. Infuse for 1 minute and then remove from the heat. Carefully remove the whole spices from the pan and set aside. Heat the pan with the infused oil over a medium-high heat and fry the marinated beef until brown all over. Remove the beef from the pan and set aside. Add the shallots and garlic to the pan and fry until softened, then add the beef back to the pan. Pour in the coconut water, add the bay leaves and the reserved whole spices from the infused oil. Bring to a boil and simmer, covered for 1½ hours. Remove the lid and let the stew simmer for 15 minutes to thicken, adding a few splashes of water if it needs it. Heat a dash of oil in a frying pan over a medium heat and fry the carrot and potato for 5 minutes. Add the fried carrot and potato to the stew and cook for 15 more minutes, until the vegetables are soft. Serve in bowls topped with the sliced onion and coriander, with freshly sliced baguette on the side. To marinate the beef, put the beef in a non-reactive, large bowl and add all the other marinade ingredients. Mix well and ensure that the beef is covered in the marinade. Cover and transfer to the fridge overnight for best results, alternatively leave at room temperature for 20 minutes. To marinate the beef, put the beef in a non-reactive, large bowl and add all the other marinade ingredients. Mix well and ensure that the beef is covered in the marinade. Cover and transfer to the fridge overnight for best results, alternatively leave at room temperature for 20 minutes. Heat the vegetable oil in a large saucepan with a lid and add the cinnamon stick, star anise, and lemongrass. Infuse for 1 minute and then remove from the heat. Carefully remove the whole spices from the pan and set aside. Heat the vegetable oil in a large saucepan with a lid and add the cinnamon stick, star anise, and lemongrass. Infuse for 1 minute and then remove from the heat. Carefully remove the whole spices from the pan and set aside. Heat the pan with the infused oil over a medium-high heat and fry the marinated beef until brown all over. Remove the beef from the pan and set aside. Heat the pan with the infused oil over a medium-high heat and fry the marinated beef until brown all over. Remove the beef from the pan and set aside. Add the shallots and garlic to the pan and fry until softened, then add the beef back to the pan. Add the shallots and garlic to the pan and fry until softened, then add the beef back to the pan. Pour in the coconut water, add the bay leaves and the reserved whole spices from the infused oil. Bring to a boil and simmer, covered for 1½ hours. Pour in the coconut water, add the bay leaves and the reserved whole spices from the infused oil. Bring to a boil and simmer, covered for 1½ hours. Remove the lid and let the stew simmer for 15 minutes to thicken, adding a few splashes of water if it needs it. Remove the lid and let the stew simmer for 15 minutes to thicken, adding a few splashes of water if it needs it. Heat a dash of oil in a frying pan over a medium heat and fry the carrot and potato for 5 minutes. Heat a dash of oil in a frying pan over a medium heat and fry the carrot and potato for 5 minutes. Add the fried carrot and potato to the stew and cook for 15 more minutes, until the vegetables are soft. Add the fried carrot and potato to the stew and cook for 15 more minutes, until the vegetables are soft. Serve in bowls topped with the sliced onion and coriander, with freshly sliced baguette on the side. Serve in bowls topped with the sliced onion and coriander, with freshly sliced baguette on the side. | {
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"content": "An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bo_kho_50742_16x9.jpg This meltingly tender Vietnamese beef stew is absolutely packed with flavour. Marinate overnight for best results. Each serving provides 711 kcal, 59g protein, 62g carbohydrate (of which 20g sugars), 24g fat (of which 4.4g saturates), 7.4g fibre and 2.9g salt. 500g/1lb 2oz shin of beef, cut into medium-sized cubes 1 tbsp vegetable oil 1 stem lemongrass, peeled, bashed and finely chopped1 tbsp finely chopped garlic 1 tbsp minced ginger 1 red chilli, finely diced ½ tbsp smoked paprika 1 tsp dried thyme 1 tsp caster sugar 2 tbsp light soy sauce 1 tbsp hoisin sauce ½ tsp Chinese five-spice powder 1 tsp curry powder 500g/1lb 2oz shin of beef, cut into medium-sized cubes 1 tbsp vegetable oil 1 stem lemongrass, peeled, bashed and finely chopped 1 tbsp finely chopped garlic 1 tbsp minced ginger 1 red chilli, finely diced ½ tbsp smoked paprika 1 tsp dried thyme 1 tsp caster sugar 2 tbsp light soy sauce 1 tbsp hoisin sauce ½ tsp Chinese five-spice powder 1 tsp curry powder 1 tbsp vegetable oil 1 cinnamon stick 1 star anise 2 stems lemongrass, bashed 3 shallots, finely chopped2 garlic cloves, finely chopped 400ml/14fl oz coconut water 2 bay leaves 1 carrot, peeled and cut into 2cm chunks diagonally 1 potato, peeled and cut into 2cm chunks dash oil 1 tbsp vegetable oil 1 cinnamon stick 1 star anise 2 stems lemongrass, bashed 3 shallots, finely chopped 2 garlic cloves, finely chopped 400ml/14fl oz coconut water 2 bay leaves 1 carrot, peeled and cut into 2cm chunks diagonally 1 potato, peeled and cut into 2cm chunks dash oil 1 baguette ½ onion, thinly slicedsmall handful coriander leaves 1 baguette ½ onion, thinly sliced small handful coriander leaves Method To marinate the beef, put the beef in a non-reactive, large bowl and add all the other marinade ingredients. Mix well and ensure that the beef is covered in the marinade. Cover and transfer to the fridge overnight for best results, alternatively leave at room temperature for 20 minutes. Heat the vegetable oil in a large saucepan with a lid and add the cinnamon stick, star anise, and lemongrass. Infuse for 1 minute and then remove from the heat. Carefully remove the whole spices from the pan and set aside. Heat the pan with the infused oil over a medium-high heat and fry the marinated beef until brown all over. Remove the beef from the pan and set aside. Add the shallots and garlic to the pan and fry until softened, then add the beef back to the pan. Pour in the coconut water, add the bay leaves and the reserved whole spices from the infused oil. Bring to a boil and simmer, covered for 1½ hours. Remove the lid and let the stew simmer for 15 minutes to thicken, adding a few splashes of water if it needs it. Heat a dash of oil in a frying pan over a medium heat and fry the carrot and potato for 5 minutes. Add the fried carrot and potato to the stew and cook for 15 more minutes, until the vegetables are soft. Serve in bowls topped with the sliced onion and coriander, with freshly sliced baguette on the side. To marinate the beef, put the beef in a non-reactive, large bowl and add all the other marinade ingredients. Mix well and ensure that the beef is covered in the marinade. Cover and transfer to the fridge overnight for best results, alternatively leave at room temperature for 20 minutes. To marinate the beef, put the beef in a non-reactive, large bowl and add all the other marinade ingredients. Mix well and ensure that the beef is covered in the marinade. Cover and transfer to the fridge overnight for best results, alternatively leave at room temperature for 20 minutes. Heat the vegetable oil in a large saucepan with a lid and add the cinnamon stick, star anise, and lemongrass. Infuse for 1 minute and then remove from the heat. Carefully remove the whole spices from the pan and set aside. Heat the vegetable oil in a large saucepan with a lid and add the cinnamon stick, star anise, and lemongrass. Infuse for 1 minute and then remove from the heat. Carefully remove the whole spices from the pan and set aside. Heat the pan with the infused oil over a medium-high heat and fry the marinated beef until brown all over. Remove the beef from the pan and set aside. Heat the pan with the infused oil over a medium-high heat and fry the marinated beef until brown all over. Remove the beef from the pan and set aside. Add the shallots and garlic to the pan and fry until softened, then add the beef back to the pan. Add the shallots and garlic to the pan and fry until softened, then add the beef back to the pan. Pour in the coconut water, add the bay leaves and the reserved whole spices from the infused oil. Bring to a boil and simmer, covered for 1½ hours. Pour in the coconut water, add the bay leaves and the reserved whole spices from the infused oil. Bring to a boil and simmer, covered for 1½ hours. Remove the lid and let the stew simmer for 15 minutes to thicken, adding a few splashes of water if it needs it. Remove the lid and let the stew simmer for 15 minutes to thicken, adding a few splashes of water if it needs it. Heat a dash of oil in a frying pan over a medium heat and fry the carrot and potato for 5 minutes. Heat a dash of oil in a frying pan over a medium heat and fry the carrot and potato for 5 minutes. Add the fried carrot and potato to the stew and cook for 15 more minutes, until the vegetables are soft. Add the fried carrot and potato to the stew and cook for 15 more minutes, until the vegetables are soft. Serve in bowls topped with the sliced onion and coriander, with freshly sliced baguette on the side. Serve in bowls topped with the sliced onion and coriander, with freshly sliced baguette on the side."
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} | 8f43b1c61c9ddc61d408387621ab0421f7b15b536b493c29ecc23782b8b93ddd | Coconut prawn curry with cauliflower 'rice' recipe
An average of 5.0 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_prawn_curry_with_58477_16x9.jpg Make this fragrant and healthy coconut prawn curry with a low-carb and aromatic cauliflower ‘rice’ pilau in just half an hour. Each serving provides 281 kcal, 27g protein, 16g carbohydrates (of which 11g sugars), 11g fat (of which 4g saturates), 6g fibre and 2.2g salt. With a GI of 45 this meal is high protein, low GI. 1 tbsp light olive oil1 onion, roughly chopped2 garlic cloves, finely chopped2 level tbsp medium curry paste2 tbsp tomato purée200ml/7fl oz chicken or vegetable stock200ml tin reduced fat coconut milk1 courgette, cut into 1cm/½in cubes400g/14oz raw tiger prawns, peeled (defrosted if frozen)salt and freshly ground black pepper 1 tbsp light olive oil 1 onion, roughly chopped 2 garlic cloves, finely chopped 2 level tbsp medium curry paste 2 tbsp tomato purée 200ml/7fl oz chicken or vegetable stock 200ml tin reduced fat coconut milk 1 courgette, cut into 1cm/½in cubes 400g/14oz raw tiger prawns, peeled (defrosted if frozen) salt and freshly ground black pepper 800g/1lb 12oz cauliflower florets1 tsp light olive oil1 tbsp pilau rice seasoning 6 tbsp chopped fresh coriander 800g/1lb 12oz cauliflower florets 1 tsp light olive oil 1 tbsp pilau rice seasoning 6 tbsp chopped fresh coriander Method Heat the oil in a large frying pan. Add the onion and garlic and cook over a medium heat for 2–3 minutes, or until softened. Add the curry paste and fry for 30 seconds. Add the tomato purée, stock, coconut milk and courgette and simmer for 10 minutes.Add the prawns and cook for 4–5 minutes, or until pink and cooked through. Season.Meanwhile, to make the pilau, pulse the cauliflower in a food processor until the size of rice. Place in a large, heatproof bowl, cover with cling film, then pierce and microwave on high for 6–8 minutes.Heat the oil in a wide frying pan over a medium heat. Fry the pilau seasoning and cauliflower ‘rice’ for 6–7 minutes, or until piping hot. Remove from the heat and stir in the coriander. Serve the curry with the 'rice'. Heat the oil in a large frying pan. Add the onion and garlic and cook over a medium heat for 2–3 minutes, or until softened. Add the curry paste and fry for 30 seconds. Add the tomato purée, stock, coconut milk and courgette and simmer for 10 minutes. Heat the oil in a large frying pan. Add the onion and garlic and cook over a medium heat for 2–3 minutes, or until softened. Add the curry paste and fry for 30 seconds. Add the tomato purée, stock, coconut milk and courgette and simmer for 10 minutes. Add the prawns and cook for 4–5 minutes, or until pink and cooked through. Season. Add the prawns and cook for 4–5 minutes, or until pink and cooked through. Season. Meanwhile, to make the pilau, pulse the cauliflower in a food processor until the size of rice. Place in a large, heatproof bowl, cover with cling film, then pierce and microwave on high for 6–8 minutes. Meanwhile, to make the pilau, pulse the cauliflower in a food processor until the size of rice. Place in a large, heatproof bowl, cover with cling film, then pierce and microwave on high for 6–8 minutes. Heat the oil in a wide frying pan over a medium heat. Fry the pilau seasoning and cauliflower ‘rice’ for 6–7 minutes, or until piping hot. Remove from the heat and stir in the coriander. Heat the oil in a wide frying pan over a medium heat. Fry the pilau seasoning and cauliflower ‘rice’ for 6–7 minutes, or until piping hot. Remove from the heat and stir in the coriander. Serve the curry with the 'rice'. Serve the curry with the 'rice'. | {
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"content": "An average of 5.0 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_prawn_curry_with_58477_16x9.jpg Make this fragrant and healthy coconut prawn curry with a low-carb and aromatic cauliflower ‘rice’ pilau in just half an hour. Each serving provides 281 kcal, 27g protein, 16g carbohydrates (of which 11g sugars), 11g fat (of which 4g saturates), 6g fibre and 2.2g salt. With a GI of 45 this meal is high protein, low GI. 1 tbsp light olive oil1 onion, roughly chopped2 garlic cloves, finely chopped2 level tbsp medium curry paste2 tbsp tomato purée200ml/7fl oz chicken or vegetable stock200ml tin reduced fat coconut milk1 courgette, cut into 1cm/½in cubes400g/14oz raw tiger prawns, peeled (defrosted if frozen)salt and freshly ground black pepper 1 tbsp light olive oil 1 onion, roughly chopped 2 garlic cloves, finely chopped 2 level tbsp medium curry paste 2 tbsp tomato purée 200ml/7fl oz chicken or vegetable stock 200ml tin reduced fat coconut milk 1 courgette, cut into 1cm/½in cubes 400g/14oz raw tiger prawns, peeled (defrosted if frozen) salt and freshly ground black pepper 800g/1lb 12oz cauliflower florets1 tsp light olive oil1 tbsp pilau rice seasoning 6 tbsp chopped fresh coriander 800g/1lb 12oz cauliflower florets 1 tsp light olive oil 1 tbsp pilau rice seasoning 6 tbsp chopped fresh coriander Method Heat the oil in a large frying pan. Add the onion and garlic and cook over a medium heat for 2–3 minutes, or until softened. Add the curry paste and fry for 30 seconds. Add the tomato purée, stock, coconut milk and courgette and simmer for 10 minutes.Add the prawns and cook for 4–5 minutes, or until pink and cooked through. Season.Meanwhile, to make the pilau, pulse the cauliflower in a food processor until the size of rice. Place in a large, heatproof bowl, cover with cling film, then pierce and microwave on high for 6–8 minutes.Heat the oil in a wide frying pan over a medium heat. Fry the pilau seasoning and cauliflower ‘rice’ for 6–7 minutes, or until piping hot. Remove from the heat and stir in the coriander. Serve the curry with the 'rice'. Heat the oil in a large frying pan. Add the onion and garlic and cook over a medium heat for 2–3 minutes, or until softened. Add the curry paste and fry for 30 seconds. Add the tomato purée, stock, coconut milk and courgette and simmer for 10 minutes. Heat the oil in a large frying pan. Add the onion and garlic and cook over a medium heat for 2–3 minutes, or until softened. Add the curry paste and fry for 30 seconds. Add the tomato purée, stock, coconut milk and courgette and simmer for 10 minutes. Add the prawns and cook for 4–5 minutes, or until pink and cooked through. Season. Add the prawns and cook for 4–5 minutes, or until pink and cooked through. Season. Meanwhile, to make the pilau, pulse the cauliflower in a food processor until the size of rice. Place in a large, heatproof bowl, cover with cling film, then pierce and microwave on high for 6–8 minutes. Meanwhile, to make the pilau, pulse the cauliflower in a food processor until the size of rice. Place in a large, heatproof bowl, cover with cling film, then pierce and microwave on high for 6–8 minutes. Heat the oil in a wide frying pan over a medium heat. Fry the pilau seasoning and cauliflower ‘rice’ for 6–7 minutes, or until piping hot. Remove from the heat and stir in the coriander. Heat the oil in a wide frying pan over a medium heat. Fry the pilau seasoning and cauliflower ‘rice’ for 6–7 minutes, or until piping hot. Remove from the heat and stir in the coriander. Serve the curry with the 'rice'. Serve the curry with the 'rice'."
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} | 56601602002b34da38aa736e69eb6ecd7f4358815576b5847207c1dff9c62b7e | Skinny beef lasagne recipe
Trim the leeks until they are about the same width as your lasagne dish. Cut the leeks lengthways through to the middle but no further. Open out the leeks and remove five or six of the narrow leaves from the centre of each leek. Thinly slice these inner leaves. Separate the larger leaves – these will become your ‘lasagne’.Finely chop half the onion and cut the other half into wedges. Thinly slice the celery and dice the carrots.Put the minced beef in a large non-stick frying pan with the sliced leeks, chopped onion, celery, carrots and garlic. Place the pan over a medium-high heat and fry without added fat for about 10 minutes until lightly coloured. You’ll need to break up the mince with a couple of wooden spatulas or spoons as it cooks. Stir in the chopped mushrooms and cook for 2–3 minutes more. The pan should look fairly dry at this point.Sprinkle over the plain flour and stir it thoroughly into the mince and vegetables. Slowly stir in the red wine and beef stock. Add the canned tomatoes, tomato purée and dried oregano, then drop a bay leaf into the pan and bring it to a simmer. Season with lots of freshly ground black pepper. Turn down the heat slightly and leave the mince to simmer for 20–30 minutes until rich and thick, stirring occasionally. While the mince is cooking, put the onion wedges in a saucepan with the remaining bay leaf. In a small bowl mix three tablespoons of the milk with the cornflour. Pour the rest of the milk into the pan with the onion wedges and set it over a low heat. Bring to a very gentle simmer and cook for 2–3 minutes. Remove from the heat and leave the milk to infuse for 10 minutes.Half fill a large saucepan with water and bring to the boil. Add the leek ‘lasagne’ and bring the water back to the boil. Cook the leeks for five minutes or until very tender. It is important that the leeks are tender or the lasagne will be tricky to cut later. Drain in a colander under running water until cold. Drain on kitchen paper or a clean tea towel.Preheat the oven to 200C/400F/Gas 6. Remove the onion wedges and bay leaf from the infused milk with a slotted spoon, then return the pan to the heat. Give the cornflour and milk mixture a good stir until it is smooth once more and pour it into the pan with the infused milk. Bring to a simmer and cook for five minutes, stirring regularly until the sauce is smooth and thick. Season the sauce with a good grating of nutmeg to taste and plenty of ground black pepper.If the sauce is a little too thick to pour easily, whisk in a couple more tablespoons of milk. Spoon a third of the mince mixture into a 2.5 litre lasagne dish. Top with a layer of blanched leeks. Repeat the layers twice more, finishing with leeks. Pour the white sauce over the leeks and top with the sliced tomatoes. Mix the cheddar and parmesan cheese and sprinkle all over the top. Bake for 30 minutes or until golden-brown and bubbling.Divide into portions with your sharpest knife. Serve with a freshly dressed green salad. Trim the leeks until they are about the same width as your lasagne dish. Cut the leeks lengthways through to the middle but no further. Trim the leeks until they are about the same width as your lasagne dish. Cut the leeks lengthways through to the middle but no further. Open out the leeks and remove five or six of the narrow leaves from the centre of each leek. Thinly slice these inner leaves. Separate the larger leaves – these will become your ‘lasagne’. Open out the leeks and remove five or six of the narrow leaves from the centre of each leek. Thinly slice these inner leaves. Separate the larger leaves – these will become your ‘lasagne’. Finely chop half the onion and cut the other half into wedges. Thinly slice the celery and dice the carrots. Finely chop half the onion and cut the other half into wedges. Thinly slice the celery and dice the carrots. Put the minced beef in a large non-stick frying pan with the sliced leeks, chopped onion, celery, carrots and garlic. Put the minced beef in a large non-stick frying pan with the sliced leeks, chopped onion, celery, carrots and garlic. Place the pan over a medium-high heat and fry without added fat for about 10 minutes until lightly coloured. You’ll need to break up the mince with a couple of wooden spatulas or spoons as it cooks. Place the pan over a medium-high heat and fry without added fat for about 10 minutes until lightly coloured. You’ll need to break up the mince with a couple of wooden spatulas or spoons as it cooks. Stir in the chopped mushrooms and cook for 2–3 minutes more. The pan should look fairly dry at this point. Stir in the chopped mushrooms and cook for 2–3 minutes more. The pan should look fairly dry at this point. Sprinkle over the plain flour and stir it thoroughly into the mince and vegetables. Slowly stir in the red wine and beef stock. Add the canned tomatoes, tomato purée and dried oregano, then drop a bay leaf into the pan and bring it to a simmer. Season with lots of freshly ground black pepper. Sprinkle over the plain flour and stir it thoroughly into the mince and vegetables. Slowly stir in the red wine and beef stock. Add the canned tomatoes, tomato purée and dried oregano, then drop a bay leaf into the pan and bring it to a simmer. Season with lots of freshly ground black pepper. Turn down the heat slightly and leave the mince to simmer for 20–30 minutes until rich and thick, stirring occasionally. Turn down the heat slightly and leave the mince to simmer for 20–30 minutes until rich and thick, stirring occasionally. While the mince is cooking, put the onion wedges in a saucepan with the remaining bay leaf. In a small bowl mix three tablespoons of the milk with the cornflour. While the mince is cooking, put the onion wedges in a saucepan with the remaining bay leaf. In a small bowl mix three tablespoons of the milk with the cornflour. Pour the rest of the milk into the pan with the onion wedges and set it over a low heat. Bring to a very gentle simmer and cook for 2–3 minutes. Remove from the heat and leave the milk to infuse for 10 minutes. Pour the rest of the milk into the pan with the onion wedges and set it over a low heat. Bring to a very gentle simmer and cook for 2–3 minutes. Remove from the heat and leave the milk to infuse for 10 minutes. Half fill a large saucepan with water and bring to the boil. Add the leek ‘lasagne’ and bring the water back to the boil. Half fill a large saucepan with water and bring to the boil. Add the leek ‘lasagne’ and bring the water back to the boil. Cook the leeks for five minutes or until very tender. It is important that the leeks are tender or the lasagne will be tricky to cut later. Cook the leeks for five minutes or until very tender. It is important that the leeks are tender or the lasagne will be tricky to cut later. Drain in a colander under running water until cold. Drain on kitchen paper or a clean tea towel. Drain in a colander under running water until cold. Drain on kitchen paper or a clean tea towel. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Remove the onion wedges and bay leaf from the infused milk with a slotted spoon, then return the pan to the heat. Give the cornflour and milk mixture a good stir until it is smooth once more and pour it into the pan with the infused milk. Remove the onion wedges and bay leaf from the infused milk with a slotted spoon, then return the pan to the heat. Give the cornflour and milk mixture a good stir until it is smooth once more and pour it into the pan with the infused milk. Bring to a simmer and cook for five minutes, stirring regularly until the sauce is smooth and thick. Bring to a simmer and cook for five minutes, stirring regularly until the sauce is smooth and thick. Season the sauce with a good grating of nutmeg to taste and plenty of ground black pepper. Season the sauce with a good grating of nutmeg to taste and plenty of ground black pepper. If the sauce is a little too thick to pour easily, whisk in a couple more tablespoons of milk. If the sauce is a little too thick to pour easily, whisk in a couple more tablespoons of milk. Spoon a third of the mince mixture into a 2.5 litre lasagne dish. Top with a layer of blanched leeks. Repeat the layers twice more, finishing with leeks. Pour the white sauce over the leeks and top with the sliced tomatoes. Mix the cheddar and parmesan cheese and sprinkle all over the top. Bake for 30 minutes or until golden-brown and bubbling. Spoon a third of the mince mixture into a 2.5 litre lasagne dish. Top with a layer of blanched leeks. Repeat the layers twice more, finishing with leeks. Pour the white sauce over the leeks and top with the sliced tomatoes. Mix the cheddar and parmesan cheese and sprinkle all over the top. Bake for 30 minutes or until golden-brown and bubbling. Divide into portions with your sharpest knife. Serve with a freshly dressed green salad. Divide into portions with your sharpest knife. Serve with a freshly dressed green salad. | {
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"content": "Trim the leeks until they are about the same width as your lasagne dish. Cut the leeks lengthways through to the middle but no further. Open out the leeks and remove five or six of the narrow leaves from the centre of each leek. Thinly slice these inner leaves. Separate the larger leaves – these will become your ‘lasagne’.Finely chop half the onion and cut the other half into wedges. Thinly slice the celery and dice the carrots.Put the minced beef in a large non-stick frying pan with the sliced leeks, chopped onion, celery, carrots and garlic. Place the pan over a medium-high heat and fry without added fat for about 10 minutes until lightly coloured. You’ll need to break up the mince with a couple of wooden spatulas or spoons as it cooks. Stir in the chopped mushrooms and cook for 2–3 minutes more. The pan should look fairly dry at this point.Sprinkle over the plain flour and stir it thoroughly into the mince and vegetables. Slowly stir in the red wine and beef stock. Add the canned tomatoes, tomato purée and dried oregano, then drop a bay leaf into the pan and bring it to a simmer. Season with lots of freshly ground black pepper. Turn down the heat slightly and leave the mince to simmer for 20–30 minutes until rich and thick, stirring occasionally. While the mince is cooking, put the onion wedges in a saucepan with the remaining bay leaf. In a small bowl mix three tablespoons of the milk with the cornflour. Pour the rest of the milk into the pan with the onion wedges and set it over a low heat. Bring to a very gentle simmer and cook for 2–3 minutes. Remove from the heat and leave the milk to infuse for 10 minutes.Half fill a large saucepan with water and bring to the boil. Add the leek ‘lasagne’ and bring the water back to the boil. Cook the leeks for five minutes or until very tender. It is important that the leeks are tender or the lasagne will be tricky to cut later. Drain in a colander under running water until cold. Drain on kitchen paper or a clean tea towel.Preheat the oven to 200C/400F/Gas 6. Remove the onion wedges and bay leaf from the infused milk with a slotted spoon, then return the pan to the heat. Give the cornflour and milk mixture a good stir until it is smooth once more and pour it into the pan with the infused milk. Bring to a simmer and cook for five minutes, stirring regularly until the sauce is smooth and thick. Season the sauce with a good grating of nutmeg to taste and plenty of ground black pepper.If the sauce is a little too thick to pour easily, whisk in a couple more tablespoons of milk. Spoon a third of the mince mixture into a 2.5 litre lasagne dish. Top with a layer of blanched leeks. Repeat the layers twice more, finishing with leeks. Pour the white sauce over the leeks and top with the sliced tomatoes. Mix the cheddar and parmesan cheese and sprinkle all over the top. Bake for 30 minutes or until golden-brown and bubbling.Divide into portions with your sharpest knife. Serve with a freshly dressed green salad. Trim the leeks until they are about the same width as your lasagne dish. Cut the leeks lengthways through to the middle but no further. Trim the leeks until they are about the same width as your lasagne dish. Cut the leeks lengthways through to the middle but no further. Open out the leeks and remove five or six of the narrow leaves from the centre of each leek. Thinly slice these inner leaves. Separate the larger leaves – these will become your ‘lasagne’. Open out the leeks and remove five or six of the narrow leaves from the centre of each leek. Thinly slice these inner leaves. Separate the larger leaves – these will become your ‘lasagne’. Finely chop half the onion and cut the other half into wedges. Thinly slice the celery and dice the carrots. Finely chop half the onion and cut the other half into wedges. Thinly slice the celery and dice the carrots. Put the minced beef in a large non-stick frying pan with the sliced leeks, chopped onion, celery, carrots and garlic. Put the minced beef in a large non-stick frying pan with the sliced leeks, chopped onion, celery, carrots and garlic. Place the pan over a medium-high heat and fry without added fat for about 10 minutes until lightly coloured. You’ll need to break up the mince with a couple of wooden spatulas or spoons as it cooks. Place the pan over a medium-high heat and fry without added fat for about 10 minutes until lightly coloured. You’ll need to break up the mince with a couple of wooden spatulas or spoons as it cooks. Stir in the chopped mushrooms and cook for 2–3 minutes more. The pan should look fairly dry at this point. Stir in the chopped mushrooms and cook for 2–3 minutes more. The pan should look fairly dry at this point. Sprinkle over the plain flour and stir it thoroughly into the mince and vegetables. Slowly stir in the red wine and beef stock. Add the canned tomatoes, tomato purée and dried oregano, then drop a bay leaf into the pan and bring it to a simmer. Season with lots of freshly ground black pepper. Sprinkle over the plain flour and stir it thoroughly into the mince and vegetables. Slowly stir in the red wine and beef stock. Add the canned tomatoes, tomato purée and dried oregano, then drop a bay leaf into the pan and bring it to a simmer. Season with lots of freshly ground black pepper. Turn down the heat slightly and leave the mince to simmer for 20–30 minutes until rich and thick, stirring occasionally. Turn down the heat slightly and leave the mince to simmer for 20–30 minutes until rich and thick, stirring occasionally. While the mince is cooking, put the onion wedges in a saucepan with the remaining bay leaf. In a small bowl mix three tablespoons of the milk with the cornflour. While the mince is cooking, put the onion wedges in a saucepan with the remaining bay leaf. In a small bowl mix three tablespoons of the milk with the cornflour. Pour the rest of the milk into the pan with the onion wedges and set it over a low heat. Bring to a very gentle simmer and cook for 2–3 minutes. Remove from the heat and leave the milk to infuse for 10 minutes. Pour the rest of the milk into the pan with the onion wedges and set it over a low heat. Bring to a very gentle simmer and cook for 2–3 minutes. Remove from the heat and leave the milk to infuse for 10 minutes. Half fill a large saucepan with water and bring to the boil. Add the leek ‘lasagne’ and bring the water back to the boil. Half fill a large saucepan with water and bring to the boil. Add the leek ‘lasagne’ and bring the water back to the boil. Cook the leeks for five minutes or until very tender. It is important that the leeks are tender or the lasagne will be tricky to cut later. Cook the leeks for five minutes or until very tender. It is important that the leeks are tender or the lasagne will be tricky to cut later. Drain in a colander under running water until cold. Drain on kitchen paper or a clean tea towel. Drain in a colander under running water until cold. Drain on kitchen paper or a clean tea towel. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Remove the onion wedges and bay leaf from the infused milk with a slotted spoon, then return the pan to the heat. Give the cornflour and milk mixture a good stir until it is smooth once more and pour it into the pan with the infused milk. Remove the onion wedges and bay leaf from the infused milk with a slotted spoon, then return the pan to the heat. Give the cornflour and milk mixture a good stir until it is smooth once more and pour it into the pan with the infused milk. Bring to a simmer and cook for five minutes, stirring regularly until the sauce is smooth and thick. Bring to a simmer and cook for five minutes, stirring regularly until the sauce is smooth and thick. Season the sauce with a good grating of nutmeg to taste and plenty of ground black pepper. Season the sauce with a good grating of nutmeg to taste and plenty of ground black pepper. If the sauce is a little too thick to pour easily, whisk in a couple more tablespoons of milk. If the sauce is a little too thick to pour easily, whisk in a couple more tablespoons of milk. Spoon a third of the mince mixture into a 2.5 litre lasagne dish. Top with a layer of blanched leeks. Repeat the layers twice more, finishing with leeks. Pour the white sauce over the leeks and top with the sliced tomatoes. Mix the cheddar and parmesan cheese and sprinkle all over the top. Bake for 30 minutes or until golden-brown and bubbling. Spoon a third of the mince mixture into a 2.5 litre lasagne dish. Top with a layer of blanched leeks. Repeat the layers twice more, finishing with leeks. Pour the white sauce over the leeks and top with the sliced tomatoes. Mix the cheddar and parmesan cheese and sprinkle all over the top. Bake for 30 minutes or until golden-brown and bubbling. Divide into portions with your sharpest knife. Serve with a freshly dressed green salad. Divide into portions with your sharpest knife. Serve with a freshly dressed green salad."
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} | 4488c0363bf8a3f2ea8f5aa3da108fbb00ed8766fc1ce55615cdea79ca915308 | Salmon in Parma ham with celeriac chips recipe
An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_in_parma_ham_with_39372_16x9.jpg Here’s a delicious and easy way to make a good supper with salmon. Celeriac is a great swap for potato, with half the calories. Each serving provides 400 kcal, 33g protein, 11g carbohydrates (of which 9g sugars), 22g fat (of which 4g saturates), 14g fibre and 1.1g salt. With a GI of 45 this meal is high protein, low GI. 800g/1lb 12oz celeriac, peeled and cut into 2cm/¾in-thick chips2 tsp olive oil 1 unwaxed lemon, finely grated zest and juice 4 x 120g/4½oz skinless salmon fillets 4 x 40g/1½oz slices Parma or other air-cured ham 20 cherry tomatoes, ideally on the vine200g/7oz mangetout200g/7oz Savoy cabbage, thinly slicedsalt and freshly ground black pepper 800g/1lb 12oz celeriac, peeled and cut into 2cm/¾in-thick chips 2 tsp olive oil 1 unwaxed lemon, finely grated zest and juice 4 x 120g/4½oz skinless salmon fillets 4 x 40g/1½oz slices Parma or other air-cured ham 20 cherry tomatoes, ideally on the vine 200g/7oz mangetout 200g/7oz Savoy cabbage, thinly sliced salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Put the celeriac chips on a very large baking tray, season with salt and pepper and toss in the oil. Roast for 20 minutes.Sprinkle the lemon zest over the salmon, season with black pepper and squeeze over the lemon juice. Wrap each fillet in a piece of ham. Add the fish and cherry tomatoes to the baking tray and bake for a further 10 minutes, or until cooked through.Meanwhile, steam the mangetout and cabbage for 2–3 minutes, or until tender. (If you don't have a steamer, you can place the cabbage and mangetout in a large metal colander over a saucepan of boiling water, covering the vegetables with a lid.)Serve the fish with the celeriac chips, mangetout, cabbage and roast tomatoes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the celeriac chips on a very large baking tray, season with salt and pepper and toss in the oil. Roast for 20 minutes. Put the celeriac chips on a very large baking tray, season with salt and pepper and toss in the oil. Roast for 20 minutes. Sprinkle the lemon zest over the salmon, season with black pepper and squeeze over the lemon juice. Wrap each fillet in a piece of ham. Sprinkle the lemon zest over the salmon, season with black pepper and squeeze over the lemon juice. Wrap each fillet in a piece of ham. Add the fish and cherry tomatoes to the baking tray and bake for a further 10 minutes, or until cooked through. Add the fish and cherry tomatoes to the baking tray and bake for a further 10 minutes, or until cooked through. Meanwhile, steam the mangetout and cabbage for 2–3 minutes, or until tender. (If you don't have a steamer, you can place the cabbage and mangetout in a large metal colander over a saucepan of boiling water, covering the vegetables with a lid.) Meanwhile, steam the mangetout and cabbage for 2–3 minutes, or until tender. (If you don't have a steamer, you can place the cabbage and mangetout in a large metal colander over a saucepan of boiling water, covering the vegetables with a lid.) Serve the fish with the celeriac chips, mangetout, cabbage and roast tomatoes. Serve the fish with the celeriac chips, mangetout, cabbage and roast tomatoes. | {
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"title": "Salmon in Parma ham with celeriac chips recipe",
"content": "An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_in_parma_ham_with_39372_16x9.jpg Here’s a delicious and easy way to make a good supper with salmon. Celeriac is a great swap for potato, with half the calories. Each serving provides 400 kcal, 33g protein, 11g carbohydrates (of which 9g sugars), 22g fat (of which 4g saturates), 14g fibre and 1.1g salt. With a GI of 45 this meal is high protein, low GI. 800g/1lb 12oz celeriac, peeled and cut into 2cm/¾in-thick chips2 tsp olive oil 1 unwaxed lemon, finely grated zest and juice 4 x 120g/4½oz skinless salmon fillets 4 x 40g/1½oz slices Parma or other air-cured ham 20 cherry tomatoes, ideally on the vine200g/7oz mangetout200g/7oz Savoy cabbage, thinly slicedsalt and freshly ground black pepper 800g/1lb 12oz celeriac, peeled and cut into 2cm/¾in-thick chips 2 tsp olive oil 1 unwaxed lemon, finely grated zest and juice 4 x 120g/4½oz skinless salmon fillets 4 x 40g/1½oz slices Parma or other air-cured ham 20 cherry tomatoes, ideally on the vine 200g/7oz mangetout 200g/7oz Savoy cabbage, thinly sliced salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Put the celeriac chips on a very large baking tray, season with salt and pepper and toss in the oil. Roast for 20 minutes.Sprinkle the lemon zest over the salmon, season with black pepper and squeeze over the lemon juice. Wrap each fillet in a piece of ham. Add the fish and cherry tomatoes to the baking tray and bake for a further 10 minutes, or until cooked through.Meanwhile, steam the mangetout and cabbage for 2–3 minutes, or until tender. (If you don't have a steamer, you can place the cabbage and mangetout in a large metal colander over a saucepan of boiling water, covering the vegetables with a lid.)Serve the fish with the celeriac chips, mangetout, cabbage and roast tomatoes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the celeriac chips on a very large baking tray, season with salt and pepper and toss in the oil. Roast for 20 minutes. Put the celeriac chips on a very large baking tray, season with salt and pepper and toss in the oil. Roast for 20 minutes. Sprinkle the lemon zest over the salmon, season with black pepper and squeeze over the lemon juice. Wrap each fillet in a piece of ham. Sprinkle the lemon zest over the salmon, season with black pepper and squeeze over the lemon juice. Wrap each fillet in a piece of ham. Add the fish and cherry tomatoes to the baking tray and bake for a further 10 minutes, or until cooked through. Add the fish and cherry tomatoes to the baking tray and bake for a further 10 minutes, or until cooked through. Meanwhile, steam the mangetout and cabbage for 2–3 minutes, or until tender. (If you don't have a steamer, you can place the cabbage and mangetout in a large metal colander over a saucepan of boiling water, covering the vegetables with a lid.) Meanwhile, steam the mangetout and cabbage for 2–3 minutes, or until tender. (If you don't have a steamer, you can place the cabbage and mangetout in a large metal colander over a saucepan of boiling water, covering the vegetables with a lid.) Serve the fish with the celeriac chips, mangetout, cabbage and roast tomatoes. Serve the fish with the celeriac chips, mangetout, cabbage and roast tomatoes."
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} | e84060898c18f855370bca33ef1da1ad69a31c5ceb800c29ad83fce65a6b64ca | Vietnamese beef and lettuce wraps recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vietnamese_beef_and_57283_16x9.jpg Try serving strips of steak on lettuce with a sharp, sweet blend of Vietnamese flavours. Use a lean cut of beef such as rump or flank steak that's packed full of flavour and low in fat. Each serving provides 282 kcal, 34.1g protein, 16.6g carbohydrate (of which 15.5g sugars), 7.6g fat (of which 2.7g saturates), 3g fibre and 1.34g salt. 2 rump steaks or flank steaks, around 200g each, trimmed of any fat1 red chilli, sliced2 sticks lemongrass, bruised and finely chopped2 garlic cloves, finely chopped2 tbsp dark soy sauce1 tsp caster sugar2 spring onions, finely chopped1-1½ tsp toasted sesame oil, to taste 2 rump steaks or flank steaks, around 200g each, trimmed of any fat 1 red chilli, sliced 2 sticks lemongrass, bruised and finely chopped 2 garlic cloves, finely chopped 2 tbsp dark soy sauce 1 tsp caster sugar 2 spring onions, finely chopped 1-1½ tsp toasted sesame oil, to taste 50-75ml/2-2½fl oz rice vinegar, to taste25g-50g/1-2oz caster sugar, to taste1 stick lemongrass, trimmed and very finely chopped1 garlic clove, finely chopped1 lime, juice only 50-75ml/2-2½fl oz rice vinegar, to taste 25g-50g/1-2oz caster sugar, to taste 1 stick lemongrass, trimmed and very finely chopped 1 garlic clove, finely chopped 1 lime, juice only 1 carrot, cut into fine julienne strips150g/5½oz beansprouts1 red chilli, finely chopped50ml/2fl oz rice vinegarflavourless oil (such as groundnut or sunflower oil)3 sprigs mint, leaves picked and chopped½ small bunch coriander, leaves and stalks roughly chopped2 heads Little Gem lettuce, leaves separatedlime wedges, to serve 1 carrot, cut into fine julienne strips 150g/5½oz beansprouts 1 red chilli, finely chopped 50ml/2fl oz rice vinegar flavourless oil (such as groundnut or sunflower oil) 3 sprigs mint, leaves picked and chopped ½ small bunch coriander, leaves and stalks roughly chopped 2 heads Little Gem lettuce, leaves separated lime wedges, to serve Method For the marinade, put the steak into a large bowl, add the remaining ingredients and mix until coated evenly. Cover the bowl with cling film and leave to marinate in the fridge for at least two hours, or overnight if possible.When you’re ready to prepare the meal, add the dipping sauce ingredients to a small pan over a medium heat. Stir until the sugar dissolves. Taste and adjust the flavours as necessary – adding a little more sugar if it’s too sour, or more rice vinegar or lime juice if too sweet. Set aside.For the wraps, mix the carrots, beansprouts and chilli in a bowl. Pour over the rice vinegar, mix well and set aside while you cook the steaks.In a large heavy-based frying pan, heat a dash of oil. Shake off any excess marinade from the steaks and cook for 2-3 minutes on either side - depending on their thickness and how rare you like your steak. Remove and rest on a plate for five minutes.Add the mint and coriander to the carrot mixture and mix to combine. To serve, arrange the Little Gem leaves on a serving plate. Slice the rested steak, tipping any resting juices over the carrot mixture. Fill the lettuce leaves with spoonfuls of the carrot mixture. Top each leaf with a slice of steak and serve with the dipping sauce and lime wedges on the side. For the marinade, put the steak into a large bowl, add the remaining ingredients and mix until coated evenly. Cover the bowl with cling film and leave to marinate in the fridge for at least two hours, or overnight if possible. For the marinade, put the steak into a large bowl, add the remaining ingredients and mix until coated evenly. Cover the bowl with cling film and leave to marinate in the fridge for at least two hours, or overnight if possible. When you’re ready to prepare the meal, add the dipping sauce ingredients to a small pan over a medium heat. Stir until the sugar dissolves. Taste and adjust the flavours as necessary – adding a little more sugar if it’s too sour, or more rice vinegar or lime juice if too sweet. Set aside. When you’re ready to prepare the meal, add the dipping sauce ingredients to a small pan over a medium heat. Stir until the sugar dissolves. Taste and adjust the flavours as necessary – adding a little more sugar if it’s too sour, or more rice vinegar or lime juice if too sweet. Set aside. For the wraps, mix the carrots, beansprouts and chilli in a bowl. Pour over the rice vinegar, mix well and set aside while you cook the steaks. For the wraps, mix the carrots, beansprouts and chilli in a bowl. Pour over the rice vinegar, mix well and set aside while you cook the steaks. In a large heavy-based frying pan, heat a dash of oil. Shake off any excess marinade from the steaks and cook for 2-3 minutes on either side - depending on their thickness and how rare you like your steak. Remove and rest on a plate for five minutes. In a large heavy-based frying pan, heat a dash of oil. Shake off any excess marinade from the steaks and cook for 2-3 minutes on either side - depending on their thickness and how rare you like your steak. Remove and rest on a plate for five minutes. Add the mint and coriander to the carrot mixture and mix to combine. Add the mint and coriander to the carrot mixture and mix to combine. To serve, arrange the Little Gem leaves on a serving plate. Slice the rested steak, tipping any resting juices over the carrot mixture. Fill the lettuce leaves with spoonfuls of the carrot mixture. Top each leaf with a slice of steak and serve with the dipping sauce and lime wedges on the side. To serve, arrange the Little Gem leaves on a serving plate. Slice the rested steak, tipping any resting juices over the carrot mixture. Fill the lettuce leaves with spoonfuls of the carrot mixture. Top each leaf with a slice of steak and serve with the dipping sauce and lime wedges on the side. Recipe tips Try to marinate the beef for as long as possible. It really develops the flavour and makes the meat more tender. | {
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"title": "Vietnamese beef and lettuce wraps recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vietnamese_beef_and_57283_16x9.jpg Try serving strips of steak on lettuce with a sharp, sweet blend of Vietnamese flavours. Use a lean cut of beef such as rump or flank steak that's packed full of flavour and low in fat. Each serving provides 282 kcal, 34.1g protein, 16.6g carbohydrate (of which 15.5g sugars), 7.6g fat (of which 2.7g saturates), 3g fibre and 1.34g salt. 2 rump steaks or flank steaks, around 200g each, trimmed of any fat1 red chilli, sliced2 sticks lemongrass, bruised and finely chopped2 garlic cloves, finely chopped2 tbsp dark soy sauce1 tsp caster sugar2 spring onions, finely chopped1-1½ tsp toasted sesame oil, to taste 2 rump steaks or flank steaks, around 200g each, trimmed of any fat 1 red chilli, sliced 2 sticks lemongrass, bruised and finely chopped 2 garlic cloves, finely chopped 2 tbsp dark soy sauce 1 tsp caster sugar 2 spring onions, finely chopped 1-1½ tsp toasted sesame oil, to taste 50-75ml/2-2½fl oz rice vinegar, to taste25g-50g/1-2oz caster sugar, to taste1 stick lemongrass, trimmed and very finely chopped1 garlic clove, finely chopped1 lime, juice only 50-75ml/2-2½fl oz rice vinegar, to taste 25g-50g/1-2oz caster sugar, to taste 1 stick lemongrass, trimmed and very finely chopped 1 garlic clove, finely chopped 1 lime, juice only 1 carrot, cut into fine julienne strips150g/5½oz beansprouts1 red chilli, finely chopped50ml/2fl oz rice vinegarflavourless oil (such as groundnut or sunflower oil)3 sprigs mint, leaves picked and chopped½ small bunch coriander, leaves and stalks roughly chopped2 heads Little Gem lettuce, leaves separatedlime wedges, to serve 1 carrot, cut into fine julienne strips 150g/5½oz beansprouts 1 red chilli, finely chopped 50ml/2fl oz rice vinegar flavourless oil (such as groundnut or sunflower oil) 3 sprigs mint, leaves picked and chopped ½ small bunch coriander, leaves and stalks roughly chopped 2 heads Little Gem lettuce, leaves separated lime wedges, to serve Method For the marinade, put the steak into a large bowl, add the remaining ingredients and mix until coated evenly. Cover the bowl with cling film and leave to marinate in the fridge for at least two hours, or overnight if possible.When you’re ready to prepare the meal, add the dipping sauce ingredients to a small pan over a medium heat. Stir until the sugar dissolves. Taste and adjust the flavours as necessary – adding a little more sugar if it’s too sour, or more rice vinegar or lime juice if too sweet. Set aside.For the wraps, mix the carrots, beansprouts and chilli in a bowl. Pour over the rice vinegar, mix well and set aside while you cook the steaks.In a large heavy-based frying pan, heat a dash of oil. Shake off any excess marinade from the steaks and cook for 2-3 minutes on either side - depending on their thickness and how rare you like your steak. Remove and rest on a plate for five minutes.Add the mint and coriander to the carrot mixture and mix to combine. To serve, arrange the Little Gem leaves on a serving plate. Slice the rested steak, tipping any resting juices over the carrot mixture. Fill the lettuce leaves with spoonfuls of the carrot mixture. Top each leaf with a slice of steak and serve with the dipping sauce and lime wedges on the side. For the marinade, put the steak into a large bowl, add the remaining ingredients and mix until coated evenly. Cover the bowl with cling film and leave to marinate in the fridge for at least two hours, or overnight if possible. For the marinade, put the steak into a large bowl, add the remaining ingredients and mix until coated evenly. Cover the bowl with cling film and leave to marinate in the fridge for at least two hours, or overnight if possible. When you’re ready to prepare the meal, add the dipping sauce ingredients to a small pan over a medium heat. Stir until the sugar dissolves. Taste and adjust the flavours as necessary – adding a little more sugar if it’s too sour, or more rice vinegar or lime juice if too sweet. Set aside. When you’re ready to prepare the meal, add the dipping sauce ingredients to a small pan over a medium heat. Stir until the sugar dissolves. Taste and adjust the flavours as necessary – adding a little more sugar if it’s too sour, or more rice vinegar or lime juice if too sweet. Set aside. For the wraps, mix the carrots, beansprouts and chilli in a bowl. Pour over the rice vinegar, mix well and set aside while you cook the steaks. For the wraps, mix the carrots, beansprouts and chilli in a bowl. Pour over the rice vinegar, mix well and set aside while you cook the steaks. In a large heavy-based frying pan, heat a dash of oil. Shake off any excess marinade from the steaks and cook for 2-3 minutes on either side - depending on their thickness and how rare you like your steak. Remove and rest on a plate for five minutes. In a large heavy-based frying pan, heat a dash of oil. Shake off any excess marinade from the steaks and cook for 2-3 minutes on either side - depending on their thickness and how rare you like your steak. Remove and rest on a plate for five minutes. Add the mint and coriander to the carrot mixture and mix to combine. Add the mint and coriander to the carrot mixture and mix to combine. To serve, arrange the Little Gem leaves on a serving plate. Slice the rested steak, tipping any resting juices over the carrot mixture. Fill the lettuce leaves with spoonfuls of the carrot mixture. Top each leaf with a slice of steak and serve with the dipping sauce and lime wedges on the side. To serve, arrange the Little Gem leaves on a serving plate. Slice the rested steak, tipping any resting juices over the carrot mixture. Fill the lettuce leaves with spoonfuls of the carrot mixture. Top each leaf with a slice of steak and serve with the dipping sauce and lime wedges on the side. Recipe tips Try to marinate the beef for as long as possible. It really develops the flavour and makes the meat more tender."
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} | 2b4a9fe17eae835142da8fe29e4aa10ba9074f2f596fd409808c0097c14f5520 | Italian meatballs with courgette tagliatelle recipe
An average of 3.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/italian_style_meatballs_69955_16x9.jpg This flavourful dish of Italian meatballs has a healthy twist by using courgette ribbons instead of pasta — an easy way to reduce calories. As part of an Intermittent diet plan, 1 serving provides 3 of your 6 daily vegetable portions. This meal provides 295 kcal per portion. Each serving provides 295 kcal, 35.6g protein, 15.9g carbohydrate (of which 14g sugars), 9.1g fat (of which 2.6g saturates), 3.8g fibre and 0.26g salt. 250g/9oz extra lean beef mince (5% fat or less)1 small onion, very finely chopped1 tsp dried mixed herbscalorie controlled cooking oil spray1 garlic clove, crushed227g/8oz can chopped tomatoes2 heaped tbsp finely shredded fresh basil leaves, plus extra to garnish 250g/9oz extra lean beef mince (5% fat or less) 1 small onion, very finely chopped 1 tsp dried mixed herbs calorie controlled cooking oil spray 1 garlic clove, crushed 227g/8oz can chopped tomatoes 2 heaped tbsp finely shredded fresh basil leaves, plus extra to garnish 2 medium courgettes, trimmed and deseededsea salt and freshly ground black pepper 2 medium courgettes, trimmed and deseeded sea salt and freshly ground black pepper Method Place the beef, half the onion, half the mixed herbs and a pinch of salt and pepper in a bowl and mix well. Form into 10 small balls.Spray a medium non-stick frying pan with a little oil and cook the meatballs for 5-7 minutes, turning occasionally until browned on all sides. Transfer to a plate.For the sauce, put the remaining onion in the same pan and cook over a low heat for three minutes, stirring. Add the garlic and cook for a few seconds. Stir in the tomatoes, 300ml/10fl oz water, the remaining mixed herbs and shredded basil. Bring to the boil, stirring. Return the meatballs to the pan, reduce the heat to a simmer and cook for 20 minutes, stirring occasionally until the sauce is thick and the meatballs are cooked throughout.Meanwhile , half-fill a medium pan with water and bring to the boil. Use a vegetable peeler to peel the courgettes into ribbons. Cook the courgette in the boiling water for one minute then drain.Divide the courgette ribbons between two plates and top with the meatballs and sauce. Garnish with basil leaves. Place the beef, half the onion, half the mixed herbs and a pinch of salt and pepper in a bowl and mix well. Form into 10 small balls. Place the beef, half the onion, half the mixed herbs and a pinch of salt and pepper in a bowl and mix well. Form into 10 small balls. Spray a medium non-stick frying pan with a little oil and cook the meatballs for 5-7 minutes, turning occasionally until browned on all sides. Transfer to a plate. Spray a medium non-stick frying pan with a little oil and cook the meatballs for 5-7 minutes, turning occasionally until browned on all sides. Transfer to a plate. For the sauce, put the remaining onion in the same pan and cook over a low heat for three minutes, stirring. Add the garlic and cook for a few seconds. For the sauce, put the remaining onion in the same pan and cook over a low heat for three minutes, stirring. Add the garlic and cook for a few seconds. Stir in the tomatoes, 300ml/10fl oz water, the remaining mixed herbs and shredded basil. Bring to the boil, stirring. Return the meatballs to the pan, reduce the heat to a simmer and cook for 20 minutes, stirring occasionally until the sauce is thick and the meatballs are cooked throughout. Stir in the tomatoes, 300ml/10fl oz water, the remaining mixed herbs and shredded basil. Bring to the boil, stirring. Return the meatballs to the pan, reduce the heat to a simmer and cook for 20 minutes, stirring occasionally until the sauce is thick and the meatballs are cooked throughout. Meanwhile , half-fill a medium pan with water and bring to the boil. Use a vegetable peeler to peel the courgettes into ribbons. Cook the courgette in the boiling water for one minute then drain. Meanwhile , half-fill a medium pan with water and bring to the boil. Use a vegetable peeler to peel the courgettes into ribbons. Cook the courgette in the boiling water for one minute then drain. Divide the courgette ribbons between two plates and top with the meatballs and sauce. Garnish with basil leaves. Divide the courgette ribbons between two plates and top with the meatballs and sauce. Garnish with basil leaves. Recipe tips You can prepare the meal the night before and then reheat in the microwave at work if you like. | {
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/italian_style_meatballs_69955",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Italian meatballs with courgette tagliatelle recipe",
"content": "An average of 3.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/italian_style_meatballs_69955_16x9.jpg This flavourful dish of Italian meatballs has a healthy twist by using courgette ribbons instead of pasta — an easy way to reduce calories. As part of an Intermittent diet plan, 1 serving provides 3 of your 6 daily vegetable portions. This meal provides 295 kcal per portion. Each serving provides 295 kcal, 35.6g protein, 15.9g carbohydrate (of which 14g sugars), 9.1g fat (of which 2.6g saturates), 3.8g fibre and 0.26g salt. 250g/9oz extra lean beef mince (5% fat or less)1 small onion, very finely chopped1 tsp dried mixed herbscalorie controlled cooking oil spray1 garlic clove, crushed227g/8oz can chopped tomatoes2 heaped tbsp finely shredded fresh basil leaves, plus extra to garnish 250g/9oz extra lean beef mince (5% fat or less) 1 small onion, very finely chopped 1 tsp dried mixed herbs calorie controlled cooking oil spray 1 garlic clove, crushed 227g/8oz can chopped tomatoes 2 heaped tbsp finely shredded fresh basil leaves, plus extra to garnish 2 medium courgettes, trimmed and deseededsea salt and freshly ground black pepper 2 medium courgettes, trimmed and deseeded sea salt and freshly ground black pepper Method Place the beef, half the onion, half the mixed herbs and a pinch of salt and pepper in a bowl and mix well. Form into 10 small balls.Spray a medium non-stick frying pan with a little oil and cook the meatballs for 5-7 minutes, turning occasionally until browned on all sides. Transfer to a plate.For the sauce, put the remaining onion in the same pan and cook over a low heat for three minutes, stirring. Add the garlic and cook for a few seconds. Stir in the tomatoes, 300ml/10fl oz water, the remaining mixed herbs and shredded basil. Bring to the boil, stirring. Return the meatballs to the pan, reduce the heat to a simmer and cook for 20 minutes, stirring occasionally until the sauce is thick and the meatballs are cooked throughout.Meanwhile , half-fill a medium pan with water and bring to the boil. Use a vegetable peeler to peel the courgettes into ribbons. Cook the courgette in the boiling water for one minute then drain.Divide the courgette ribbons between two plates and top with the meatballs and sauce. Garnish with basil leaves. Place the beef, half the onion, half the mixed herbs and a pinch of salt and pepper in a bowl and mix well. Form into 10 small balls. Place the beef, half the onion, half the mixed herbs and a pinch of salt and pepper in a bowl and mix well. Form into 10 small balls. Spray a medium non-stick frying pan with a little oil and cook the meatballs for 5-7 minutes, turning occasionally until browned on all sides. Transfer to a plate. Spray a medium non-stick frying pan with a little oil and cook the meatballs for 5-7 minutes, turning occasionally until browned on all sides. Transfer to a plate. For the sauce, put the remaining onion in the same pan and cook over a low heat for three minutes, stirring. Add the garlic and cook for a few seconds. For the sauce, put the remaining onion in the same pan and cook over a low heat for three minutes, stirring. Add the garlic and cook for a few seconds. Stir in the tomatoes, 300ml/10fl oz water, the remaining mixed herbs and shredded basil. Bring to the boil, stirring. Return the meatballs to the pan, reduce the heat to a simmer and cook for 20 minutes, stirring occasionally until the sauce is thick and the meatballs are cooked throughout. Stir in the tomatoes, 300ml/10fl oz water, the remaining mixed herbs and shredded basil. Bring to the boil, stirring. Return the meatballs to the pan, reduce the heat to a simmer and cook for 20 minutes, stirring occasionally until the sauce is thick and the meatballs are cooked throughout. Meanwhile , half-fill a medium pan with water and bring to the boil. Use a vegetable peeler to peel the courgettes into ribbons. Cook the courgette in the boiling water for one minute then drain. Meanwhile , half-fill a medium pan with water and bring to the boil. Use a vegetable peeler to peel the courgettes into ribbons. Cook the courgette in the boiling water for one minute then drain. Divide the courgette ribbons between two plates and top with the meatballs and sauce. Garnish with basil leaves. Divide the courgette ribbons between two plates and top with the meatballs and sauce. Garnish with basil leaves. Recipe tips You can prepare the meal the night before and then reheat in the microwave at work if you like."
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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"$oid": "68bad0d2eb3bdbfd0cc00a18"
} | 4bf55022825646842e31d5a27c8b045422d2548d98420692fdccb7af1a3cf972 | Lamb chop traybake recipe
Mediterranean-style lamb chop traybake An average of 4.6 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mediterraneanstylela_83720_16x9.jpg This lamb chop traybake is the perfect weeknight supper - simple, flavourful chop served with lots of healthy Mediterranean vegetables and a little feta. This meal provides 200 kcal, 9g protein, 15g carbohydrate (of which 14g sugars), 11.5g fat (of which 4g saturates), 7g fibre and 0.8g salt per portion. 2 tbsp chopped fresh mint 1 tsp finely chopped fresh rosemary 3 garlic cloves2 tbsp olive oil4 lean lamb chops or cutlets1 aubergine, sliced4 courgettes, sliced2 red peppers, cut into large chunks2 yellow peppers, cut into large chunks85g/3oz feta cheese, crumbled250g/9oz cherry tomatoes 2 tbsp chopped fresh mint 1 tsp finely chopped fresh rosemary 3 garlic cloves 2 tbsp olive oil 4 lean lamb chops or cutlets 1 aubergine, sliced 4 courgettes, sliced 2 red peppers, cut into large chunks 2 yellow peppers, cut into large chunks 85g/3oz feta cheese, crumbled 250g/9oz cherry tomatoes mixed leaf salad mixed leaf salad Method Preheat the oven to 180C/355F/Gas 4.Using a pestle and mortar or food processor, blend together the mint, rosemary and the garlic, then add one tablespoon of the olive oil. Smear the herb mixture over the lamb chops.Place the aubergine, courgette and peppers on a baking sheet. Drizzle with the remaining olive oil and place the lamb chops on top. Place into the oven to roast for 20-25 minutes.Remove from the oven and top the chops with the feta and add the cherry tomatoes to the tray. Return to the oven for a further 10 minutes until the cheese just starts to brown and the lamb chops are just cooked through.Serve the chops with the roasted vegetables and mixed leaf salad. Preheat the oven to 180C/355F/Gas 4. Preheat the oven to 180C/355F/Gas 4. Using a pestle and mortar or food processor, blend together the mint, rosemary and the garlic, then add one tablespoon of the olive oil. Smear the herb mixture over the lamb chops. Using a pestle and mortar or food processor, blend together the mint, rosemary and the garlic, then add one tablespoon of the olive oil. Smear the herb mixture over the lamb chops. Place the aubergine, courgette and peppers on a baking sheet. Drizzle with the remaining olive oil and place the lamb chops on top. Place into the oven to roast for 20-25 minutes. Place the aubergine, courgette and peppers on a baking sheet. Drizzle with the remaining olive oil and place the lamb chops on top. Place into the oven to roast for 20-25 minutes. Remove from the oven and top the chops with the feta and add the cherry tomatoes to the tray. Return to the oven for a further 10 minutes until the cheese just starts to brown and the lamb chops are just cooked through. Remove from the oven and top the chops with the feta and add the cherry tomatoes to the tray. Return to the oven for a further 10 minutes until the cheese just starts to brown and the lamb chops are just cooked through. Serve the chops with the roasted vegetables and mixed leaf salad. Serve the chops with the roasted vegetables and mixed leaf salad. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mediterraneanstylela_83720",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lamb chop traybake recipe",
"content": "Mediterranean-style lamb chop traybake An average of 4.6 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mediterraneanstylela_83720_16x9.jpg This lamb chop traybake is the perfect weeknight supper - simple, flavourful chop served with lots of healthy Mediterranean vegetables and a little feta. This meal provides 200 kcal, 9g protein, 15g carbohydrate (of which 14g sugars), 11.5g fat (of which 4g saturates), 7g fibre and 0.8g salt per portion. 2 tbsp chopped fresh mint 1 tsp finely chopped fresh rosemary 3 garlic cloves2 tbsp olive oil4 lean lamb chops or cutlets1 aubergine, sliced4 courgettes, sliced2 red peppers, cut into large chunks2 yellow peppers, cut into large chunks85g/3oz feta cheese, crumbled250g/9oz cherry tomatoes 2 tbsp chopped fresh mint 1 tsp finely chopped fresh rosemary 3 garlic cloves 2 tbsp olive oil 4 lean lamb chops or cutlets 1 aubergine, sliced 4 courgettes, sliced 2 red peppers, cut into large chunks 2 yellow peppers, cut into large chunks 85g/3oz feta cheese, crumbled 250g/9oz cherry tomatoes mixed leaf salad mixed leaf salad Method Preheat the oven to 180C/355F/Gas 4.Using a pestle and mortar or food processor, blend together the mint, rosemary and the garlic, then add one tablespoon of the olive oil. Smear the herb mixture over the lamb chops.Place the aubergine, courgette and peppers on a baking sheet. Drizzle with the remaining olive oil and place the lamb chops on top. Place into the oven to roast for 20-25 minutes.Remove from the oven and top the chops with the feta and add the cherry tomatoes to the tray. Return to the oven for a further 10 minutes until the cheese just starts to brown and the lamb chops are just cooked through.Serve the chops with the roasted vegetables and mixed leaf salad. Preheat the oven to 180C/355F/Gas 4. Preheat the oven to 180C/355F/Gas 4. Using a pestle and mortar or food processor, blend together the mint, rosemary and the garlic, then add one tablespoon of the olive oil. Smear the herb mixture over the lamb chops. Using a pestle and mortar or food processor, blend together the mint, rosemary and the garlic, then add one tablespoon of the olive oil. Smear the herb mixture over the lamb chops. Place the aubergine, courgette and peppers on a baking sheet. Drizzle with the remaining olive oil and place the lamb chops on top. Place into the oven to roast for 20-25 minutes. Place the aubergine, courgette and peppers on a baking sheet. Drizzle with the remaining olive oil and place the lamb chops on top. Place into the oven to roast for 20-25 minutes. Remove from the oven and top the chops with the feta and add the cherry tomatoes to the tray. Return to the oven for a further 10 minutes until the cheese just starts to brown and the lamb chops are just cooked through. Remove from the oven and top the chops with the feta and add the cherry tomatoes to the tray. Return to the oven for a further 10 minutes until the cheese just starts to brown and the lamb chops are just cooked through. Serve the chops with the roasted vegetables and mixed leaf salad. Serve the chops with the roasted vegetables and mixed leaf salad."
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} |
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