_id
dict | id
stringlengths 64
64
| text
stringlengths 1.05k
146k
| meta
dict |
|---|---|---|---|
{
"$oid": "68bacb22eb3bdbfd0cbff885"
}
|
33cada6a292df6df73b113b683a5c08fd3b28cfc74f55cdb1e528ed04db2b9bf
|
Beef steak for one recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peppercrustedbeefste_87038_16x9.jpg Cooking for yourself does not have to be a chore, this pepper-crusted juicy steak is cooked in ten minutes. 200g/7oz sirloin steak1 small free-range egg, lightly beaten2 tsp coarsely ground black pepper1 tbsp olive oilgreen salad, to serve 200g/7oz sirloin steak 1 small free-range egg, lightly beaten 2 tsp coarsely ground black pepper 1 tbsp olive oil green salad, to serve Method Dip the steak in the beaten egg and sprinkle with the pepper to coat.Heat the olive oil in a non-stick frying pan and fry the steak for four minutes on each side, or until cooked to your liking.Leave the steak to rest for 5 minutes before serving with the salad. Dip the steak in the beaten egg and sprinkle with the pepper to coat. Dip the steak in the beaten egg and sprinkle with the pepper to coat. Heat the olive oil in a non-stick frying pan and fry the steak for four minutes on each side, or until cooked to your liking. Heat the olive oil in a non-stick frying pan and fry the steak for four minutes on each side, or until cooked to your liking. Leave the steak to rest for 5 minutes before serving with the salad. Leave the steak to rest for 5 minutes before serving with the salad.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/peppercrustedbeefste_87038",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef steak for one recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peppercrustedbeefste_87038_16x9.jpg Cooking for yourself does not have to be a chore, this pepper-crusted juicy steak is cooked in ten minutes. 200g/7oz sirloin steak1 small free-range egg, lightly beaten2 tsp coarsely ground black pepper1 tbsp olive oilgreen salad, to serve 200g/7oz sirloin steak 1 small free-range egg, lightly beaten 2 tsp coarsely ground black pepper 1 tbsp olive oil green salad, to serve Method Dip the steak in the beaten egg and sprinkle with the pepper to coat.Heat the olive oil in a non-stick frying pan and fry the steak for four minutes on each side, or until cooked to your liking.Leave the steak to rest for 5 minutes before serving with the salad. Dip the steak in the beaten egg and sprinkle with the pepper to coat. Dip the steak in the beaten egg and sprinkle with the pepper to coat. Heat the olive oil in a non-stick frying pan and fry the steak for four minutes on each side, or until cooked to your liking. Heat the olive oil in a non-stick frying pan and fry the steak for four minutes on each side, or until cooked to your liking. Leave the steak to rest for 5 minutes before serving with the salad. Leave the steak to rest for 5 minutes before serving with the salad."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb23eb3bdbfd0cbff886"
}
|
0a4a9a6ff2b842cbfb4e48852ae76a1a1ffface18fc32434153f37505114dcc5
|
A return to the Black Forest recipe
Pre-heat the oven to 180C/350F/Gas 4.Break the chocolate into a basin and add 2 tbsp of water. Place the basin over a saucepan of barely simmering water, making sure the basin isn't touching the water. Remove the pan from the heat and wait for the chocolate to melt before beating it with a wooden spoon until smooth.Next beat the 2 egg yolks, first on their own and then into the warm chocolate mixture. As soon as the mixture has cooled, whisk the egg whites to the soft-peak stage then gently fold them into the chocolate mixture. Cover the bowl with clingfilm and leave it in the fridge for a minimum of an hour.Drain the cherries, discard the syrup, then place them in a shallow dish, spoon over the cherry brandy and leave aside till needed.To make the base: first place the egg yolks in a bowl and whisk them with an electric hand whisk until they begin to thicken. Then add the caster sugar and continue to whisk, but be careful not to overdo this, stop when it falls off the whisk in ribbons. Now fold in the sifted cocoa powder. Then, using a clean bowl and beaters, whisk the egg whites to the soft-peak stage. Then take 1 large spoonful, fold it into the chocolatey mixture to slacken it, and gently fold in the rest of the egg whites.Now pour the mixture into the prepared tin and bake the cake on the middle of the oven for about 20 minutes or until it's springy in the centre. It will look very puffy, but a little finger gently pressed into the centre should reveal that it is cooked. It's important not to overcook it, otherwise it will be difficult to roll.Remove it from the oven and leave it until it's absolutely cold, then turn it out on a sheet of greaseproof paper, which has been lightly dusted with sieved cocoa powder. Then carefully peel away the silicone paper.Drain the cherries again in a sieve placed over a bowl to catch the brandy and sprinkle all but 1 tbsp of the liqueur all over the base. Next remove the chocolate filling from the fridge and spread it carefully over the surface of the base. Next whip the double cream softly, and spread this over the chocolate filling, leaving a 2.5cm/1in border all round, then press the cherries into the cream.Take hold of one edge of the greaseproof paper beneath the cake, lift it and, as you lift, it will begin to come up. Just gently roll it over, pulling the paper away as it rolls. Melt the chocolate as before, taking great care not to overheat it, then pour it on to an upturned plate 15cm/6in in diameter. Then place in the fridge for about 45 minutes until it's set. The chocolate should be firm when you touch it. To make the curls use a cheese slicer, or a very sharp knife. Start at one end and just pull the slicer or knife along the surface of the chocolate towards you until curls form. Place them in a plastic container. Put the container in the fridge.Now you can decorate the cake: spoon the jam into a small saucepan, add the reserved liqueur, warm gently and then brush over the surface. Place the chocolate curls all over. Finally dust the surface lightly with cocoa powder. Pre-heat the oven to 180C/350F/Gas 4. Pre-heat the oven to 180C/350F/Gas 4. Break the chocolate into a basin and add 2 tbsp of water. Place the basin over a saucepan of barely simmering water, making sure the basin isn't touching the water. Remove the pan from the heat and wait for the chocolate to melt before beating it with a wooden spoon until smooth. Break the chocolate into a basin and add 2 tbsp of water. Place the basin over a saucepan of barely simmering water, making sure the basin isn't touching the water. Remove the pan from the heat and wait for the chocolate to melt before beating it with a wooden spoon until smooth. Next beat the 2 egg yolks, first on their own and then into the warm chocolate mixture. As soon as the mixture has cooled, whisk the egg whites to the soft-peak stage then gently fold them into the chocolate mixture. Cover the bowl with clingfilm and leave it in the fridge for a minimum of an hour. Next beat the 2 egg yolks, first on their own and then into the warm chocolate mixture. As soon as the mixture has cooled, whisk the egg whites to the soft-peak stage then gently fold them into the chocolate mixture. Cover the bowl with clingfilm and leave it in the fridge for a minimum of an hour. Drain the cherries, discard the syrup, then place them in a shallow dish, spoon over the cherry brandy and leave aside till needed. Drain the cherries, discard the syrup, then place them in a shallow dish, spoon over the cherry brandy and leave aside till needed. To make the base: first place the egg yolks in a bowl and whisk them with an electric hand whisk until they begin to thicken. Then add the caster sugar and continue to whisk, but be careful not to overdo this, stop when it falls off the whisk in ribbons. Now fold in the sifted cocoa powder. Then, using a clean bowl and beaters, whisk the egg whites to the soft-peak stage. Then take 1 large spoonful, fold it into the chocolatey mixture to slacken it, and gently fold in the rest of the egg whites. To make the base: first place the egg yolks in a bowl and whisk them with an electric hand whisk until they begin to thicken. Then add the caster sugar and continue to whisk, but be careful not to overdo this, stop when it falls off the whisk in ribbons. Now fold in the sifted cocoa powder. Then, using a clean bowl and beaters, whisk the egg whites to the soft-peak stage. Then take 1 large spoonful, fold it into the chocolatey mixture to slacken it, and gently fold in the rest of the egg whites. Now pour the mixture into the prepared tin and bake the cake on the middle of the oven for about 20 minutes or until it's springy in the centre. It will look very puffy, but a little finger gently pressed into the centre should reveal that it is cooked. It's important not to overcook it, otherwise it will be difficult to roll. Now pour the mixture into the prepared tin and bake the cake on the middle of the oven for about 20 minutes or until it's springy in the centre. It will look very puffy, but a little finger gently pressed into the centre should reveal that it is cooked. It's important not to overcook it, otherwise it will be difficult to roll. Remove it from the oven and leave it until it's absolutely cold, then turn it out on a sheet of greaseproof paper, which has been lightly dusted with sieved cocoa powder. Then carefully peel away the silicone paper. Remove it from the oven and leave it until it's absolutely cold, then turn it out on a sheet of greaseproof paper, which has been lightly dusted with sieved cocoa powder. Then carefully peel away the silicone paper. Drain the cherries again in a sieve placed over a bowl to catch the brandy and sprinkle all but 1 tbsp of the liqueur all over the base. Next remove the chocolate filling from the fridge and spread it carefully over the surface of the base. Next whip the double cream softly, and spread this over the chocolate filling, leaving a 2.5cm/1in border all round, then press the cherries into the cream. Drain the cherries again in a sieve placed over a bowl to catch the brandy and sprinkle all but 1 tbsp of the liqueur all over the base. Next remove the chocolate filling from the fridge and spread it carefully over the surface of the base. Next whip the double cream softly, and spread this over the chocolate filling, leaving a 2.5cm/1in border all round, then press the cherries into the cream. Take hold of one edge of the greaseproof paper beneath the cake, lift it and, as you lift, it will begin to come up. Just gently roll it over, pulling the paper away as it rolls. Take hold of one edge of the greaseproof paper beneath the cake, lift it and, as you lift, it will begin to come up. Just gently roll it over, pulling the paper away as it rolls. Melt the chocolate as before, taking great care not to overheat it, then pour it on to an upturned plate 15cm/6in in diameter. Then place in the fridge for about 45 minutes until it's set. The chocolate should be firm when you touch it. Melt the chocolate as before, taking great care not to overheat it, then pour it on to an upturned plate 15cm/6in in diameter. Then place in the fridge for about 45 minutes until it's set. The chocolate should be firm when you touch it. To make the curls use a cheese slicer, or a very sharp knife. Start at one end and just pull the slicer or knife along the surface of the chocolate towards you until curls form. Place them in a plastic container. Put the container in the fridge. To make the curls use a cheese slicer, or a very sharp knife. Start at one end and just pull the slicer or knife along the surface of the chocolate towards you until curls form. Place them in a plastic container. Put the container in the fridge. Now you can decorate the cake: spoon the jam into a small saucepan, add the reserved liqueur, warm gently and then brush over the surface. Place the chocolate curls all over. Finally dust the surface lightly with cocoa powder. Now you can decorate the cake: spoon the jam into a small saucepan, add the reserved liqueur, warm gently and then brush over the surface. Place the chocolate curls all over. Finally dust the surface lightly with cocoa powder.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/areturntotheblackfor_67199",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "A return to the Black Forest recipe",
"content": "Pre-heat the oven to 180C/350F/Gas 4.Break the chocolate into a basin and add 2 tbsp of water. Place the basin over a saucepan of barely simmering water, making sure the basin isn't touching the water. Remove the pan from the heat and wait for the chocolate to melt before beating it with a wooden spoon until smooth.Next beat the 2 egg yolks, first on their own and then into the warm chocolate mixture. As soon as the mixture has cooled, whisk the egg whites to the soft-peak stage then gently fold them into the chocolate mixture. Cover the bowl with clingfilm and leave it in the fridge for a minimum of an hour.Drain the cherries, discard the syrup, then place them in a shallow dish, spoon over the cherry brandy and leave aside till needed.To make the base: first place the egg yolks in a bowl and whisk them with an electric hand whisk until they begin to thicken. Then add the caster sugar and continue to whisk, but be careful not to overdo this, stop when it falls off the whisk in ribbons. Now fold in the sifted cocoa powder. Then, using a clean bowl and beaters, whisk the egg whites to the soft-peak stage. Then take 1 large spoonful, fold it into the chocolatey mixture to slacken it, and gently fold in the rest of the egg whites.Now pour the mixture into the prepared tin and bake the cake on the middle of the oven for about 20 minutes or until it's springy in the centre. It will look very puffy, but a little finger gently pressed into the centre should reveal that it is cooked. It's important not to overcook it, otherwise it will be difficult to roll.Remove it from the oven and leave it until it's absolutely cold, then turn it out on a sheet of greaseproof paper, which has been lightly dusted with sieved cocoa powder. Then carefully peel away the silicone paper.Drain the cherries again in a sieve placed over a bowl to catch the brandy and sprinkle all but 1 tbsp of the liqueur all over the base. Next remove the chocolate filling from the fridge and spread it carefully over the surface of the base. Next whip the double cream softly, and spread this over the chocolate filling, leaving a 2.5cm/1in border all round, then press the cherries into the cream.Take hold of one edge of the greaseproof paper beneath the cake, lift it and, as you lift, it will begin to come up. Just gently roll it over, pulling the paper away as it rolls. Melt the chocolate as before, taking great care not to overheat it, then pour it on to an upturned plate 15cm/6in in diameter. Then place in the fridge for about 45 minutes until it's set. The chocolate should be firm when you touch it. To make the curls use a cheese slicer, or a very sharp knife. Start at one end and just pull the slicer or knife along the surface of the chocolate towards you until curls form. Place them in a plastic container. Put the container in the fridge.Now you can decorate the cake: spoon the jam into a small saucepan, add the reserved liqueur, warm gently and then brush over the surface. Place the chocolate curls all over. Finally dust the surface lightly with cocoa powder. Pre-heat the oven to 180C/350F/Gas 4. Pre-heat the oven to 180C/350F/Gas 4. Break the chocolate into a basin and add 2 tbsp of water. Place the basin over a saucepan of barely simmering water, making sure the basin isn't touching the water. Remove the pan from the heat and wait for the chocolate to melt before beating it with a wooden spoon until smooth. Break the chocolate into a basin and add 2 tbsp of water. Place the basin over a saucepan of barely simmering water, making sure the basin isn't touching the water. Remove the pan from the heat and wait for the chocolate to melt before beating it with a wooden spoon until smooth. Next beat the 2 egg yolks, first on their own and then into the warm chocolate mixture. As soon as the mixture has cooled, whisk the egg whites to the soft-peak stage then gently fold them into the chocolate mixture. Cover the bowl with clingfilm and leave it in the fridge for a minimum of an hour. Next beat the 2 egg yolks, first on their own and then into the warm chocolate mixture. As soon as the mixture has cooled, whisk the egg whites to the soft-peak stage then gently fold them into the chocolate mixture. Cover the bowl with clingfilm and leave it in the fridge for a minimum of an hour. Drain the cherries, discard the syrup, then place them in a shallow dish, spoon over the cherry brandy and leave aside till needed. Drain the cherries, discard the syrup, then place them in a shallow dish, spoon over the cherry brandy and leave aside till needed. To make the base: first place the egg yolks in a bowl and whisk them with an electric hand whisk until they begin to thicken. Then add the caster sugar and continue to whisk, but be careful not to overdo this, stop when it falls off the whisk in ribbons. Now fold in the sifted cocoa powder. Then, using a clean bowl and beaters, whisk the egg whites to the soft-peak stage. Then take 1 large spoonful, fold it into the chocolatey mixture to slacken it, and gently fold in the rest of the egg whites. To make the base: first place the egg yolks in a bowl and whisk them with an electric hand whisk until they begin to thicken. Then add the caster sugar and continue to whisk, but be careful not to overdo this, stop when it falls off the whisk in ribbons. Now fold in the sifted cocoa powder. Then, using a clean bowl and beaters, whisk the egg whites to the soft-peak stage. Then take 1 large spoonful, fold it into the chocolatey mixture to slacken it, and gently fold in the rest of the egg whites. Now pour the mixture into the prepared tin and bake the cake on the middle of the oven for about 20 minutes or until it's springy in the centre. It will look very puffy, but a little finger gently pressed into the centre should reveal that it is cooked. It's important not to overcook it, otherwise it will be difficult to roll. Now pour the mixture into the prepared tin and bake the cake on the middle of the oven for about 20 minutes or until it's springy in the centre. It will look very puffy, but a little finger gently pressed into the centre should reveal that it is cooked. It's important not to overcook it, otherwise it will be difficult to roll. Remove it from the oven and leave it until it's absolutely cold, then turn it out on a sheet of greaseproof paper, which has been lightly dusted with sieved cocoa powder. Then carefully peel away the silicone paper. Remove it from the oven and leave it until it's absolutely cold, then turn it out on a sheet of greaseproof paper, which has been lightly dusted with sieved cocoa powder. Then carefully peel away the silicone paper. Drain the cherries again in a sieve placed over a bowl to catch the brandy and sprinkle all but 1 tbsp of the liqueur all over the base. Next remove the chocolate filling from the fridge and spread it carefully over the surface of the base. Next whip the double cream softly, and spread this over the chocolate filling, leaving a 2.5cm/1in border all round, then press the cherries into the cream. Drain the cherries again in a sieve placed over a bowl to catch the brandy and sprinkle all but 1 tbsp of the liqueur all over the base. Next remove the chocolate filling from the fridge and spread it carefully over the surface of the base. Next whip the double cream softly, and spread this over the chocolate filling, leaving a 2.5cm/1in border all round, then press the cherries into the cream. Take hold of one edge of the greaseproof paper beneath the cake, lift it and, as you lift, it will begin to come up. Just gently roll it over, pulling the paper away as it rolls. Take hold of one edge of the greaseproof paper beneath the cake, lift it and, as you lift, it will begin to come up. Just gently roll it over, pulling the paper away as it rolls. Melt the chocolate as before, taking great care not to overheat it, then pour it on to an upturned plate 15cm/6in in diameter. Then place in the fridge for about 45 minutes until it's set. The chocolate should be firm when you touch it. Melt the chocolate as before, taking great care not to overheat it, then pour it on to an upturned plate 15cm/6in in diameter. Then place in the fridge for about 45 minutes until it's set. The chocolate should be firm when you touch it. To make the curls use a cheese slicer, or a very sharp knife. Start at one end and just pull the slicer or knife along the surface of the chocolate towards you until curls form. Place them in a plastic container. Put the container in the fridge. To make the curls use a cheese slicer, or a very sharp knife. Start at one end and just pull the slicer or knife along the surface of the chocolate towards you until curls form. Place them in a plastic container. Put the container in the fridge. Now you can decorate the cake: spoon the jam into a small saucepan, add the reserved liqueur, warm gently and then brush over the surface. Place the chocolate curls all over. Finally dust the surface lightly with cocoa powder. Now you can decorate the cake: spoon the jam into a small saucepan, add the reserved liqueur, warm gently and then brush over the surface. Place the chocolate curls all over. Finally dust the surface lightly with cocoa powder."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb23eb3bdbfd0cbff887"
}
|
1d9eceeb3b752ddcd7ef61b0a552eda1b08dec269af6fb37fd43dadc37ec2df8
|
A birthday cake for Dame Mary Berry recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_birthday_cake_53643_16x9.jpg This gorgeous sponge cake filled with fresh cream and lemon curd, and adorned with primroses, is the perfect way to celebrate the grande dame of British baking's 90th birthday. It's the creation of Monica and Mary's long-time assistant Lucy Young, but of course they used Mary's Victoria sponge recipe. Happy birthday, Mary Berry! 1 free-range egg white, lightly whiskedabout 24 food-safe pale yellow primrosescaster sugar, to sprinkle 1 free-range egg white, lightly whisked about 24 food-safe pale yellow primroses caster sugar, to sprinkle 350g/12oz baking spread, straight from the fridge350g/12oz caster sugar6 free-range eggs350g/12oz self-raising flour2 level tsp baking powder 350g/12oz baking spread, straight from the fridge 350g/12oz caster sugar 6 free-range eggs 350g/12oz self-raising flour 2 level tsp baking powder 600ml/20fl oz double cream3 tbsp icing sugar2 tsp vanilla bean paste or extract (or 2 vanilla pods, seeds scraped out)about 6–8 tbsp lemon curd 600ml/20fl oz double cream 3 tbsp icing sugar 2 tsp vanilla bean paste or extract (or 2 vanilla pods, seeds scraped out) about 6–8 tbsp lemon curd 150g/5½oz raspberries50g/1¾oz white chocolate shavingsicing sugar, to dust 150g/5½oz raspberries 50g/1¾oz white chocolate shavings icing sugar, to dust Method To make the crystalised primroses, gently brush the egg white over the primrose petals and sprinkle with caster sugar to evenly coat. Place on a wire rack and repeat the process using all the flowers. Allow to dry for a few hours (or overnight). Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease three deep 20cm/8in loose-bottomed sandwich tins and line the bases with a circle of non-stick baking paper. To make the cake, place the baking spread, sugar, eggs, flour and baking powder into a large bowl and beat for about 2 minutes with an electric mixer until beautifully smooth and lighter in colour – the time will vary according to the efficiency of your mixer. Divide the mixture evenly between the prepared tins and level the tops. Bake for about 25–35 minutes, or until well risen and golden. The cakes should be shrinking away from the sides of the tin and the tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for a few moments, then run a blunt knife around the edge of the tins to free the sides of the cakes. Turn them out, peel off the paper and leave to cool completely on a wire rack. To make the filling, place the cream, icing sugar and vanilla into a large bowl. Whish with a hand-held electric whisk until soft peaks form, then gently whip so it’s just firm enough to hold its shape. Transfer around three-quarters of the whipped cream into a piping bag fitted with a large plain nozzle. To assemble, place the first cake layer top down onto a cake stand and spread over one-third of the lemon curd. Spread some of the whipped cream onto the centre of the sponge and push towards the edge, then pipe a neat layer of cream around the edge. Repeat this process with the second layer. Top with the final cake layer. Spread the remaining lemon curd and whipped cream over the centre and finish by piping a ring of cream around the edge. To decorate, arrange the raspberries around the top edge of the cake, in between the piped cream. Scatter over the white chocolate shavings and arrange the crystalised primroses on top of the cake, and some on the cake stand. Sprinkle with icing sugar to serve. To make the crystalised primroses, gently brush the egg white over the primrose petals and sprinkle with caster sugar to evenly coat. Place on a wire rack and repeat the process using all the flowers. Allow to dry for a few hours (or overnight). To make the crystalised primroses, gently brush the egg white over the primrose petals and sprinkle with caster sugar to evenly coat. Place on a wire rack and repeat the process using all the flowers. Allow to dry for a few hours (or overnight). Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease three deep 20cm/8in loose-bottomed sandwich tins and line the bases with a circle of non-stick baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease three deep 20cm/8in loose-bottomed sandwich tins and line the bases with a circle of non-stick baking paper. To make the cake, place the baking spread, sugar, eggs, flour and baking powder into a large bowl and beat for about 2 minutes with an electric mixer until beautifully smooth and lighter in colour – the time will vary according to the efficiency of your mixer. To make the cake, place the baking spread, sugar, eggs, flour and baking powder into a large bowl and beat for about 2 minutes with an electric mixer until beautifully smooth and lighter in colour – the time will vary according to the efficiency of your mixer. Divide the mixture evenly between the prepared tins and level the tops. Bake for about 25–35 minutes, or until well risen and golden. The cakes should be shrinking away from the sides of the tin and the tops of the cakes should spring back when pressed lightly with a finger. Divide the mixture evenly between the prepared tins and level the tops. Bake for about 25–35 minutes, or until well risen and golden. The cakes should be shrinking away from the sides of the tin and the tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for a few moments, then run a blunt knife around the edge of the tins to free the sides of the cakes. Turn them out, peel off the paper and leave to cool completely on a wire rack. Leave the cakes to cool in the tins for a few moments, then run a blunt knife around the edge of the tins to free the sides of the cakes. Turn them out, peel off the paper and leave to cool completely on a wire rack. To make the filling, place the cream, icing sugar and vanilla into a large bowl. Whish with a hand-held electric whisk until soft peaks form, then gently whip so it’s just firm enough to hold its shape. Transfer around three-quarters of the whipped cream into a piping bag fitted with a large plain nozzle. To make the filling, place the cream, icing sugar and vanilla into a large bowl. Whish with a hand-held electric whisk until soft peaks form, then gently whip so it’s just firm enough to hold its shape. Transfer around three-quarters of the whipped cream into a piping bag fitted with a large plain nozzle. To assemble, place the first cake layer top down onto a cake stand and spread over one-third of the lemon curd. Spread some of the whipped cream onto the centre of the sponge and push towards the edge, then pipe a neat layer of cream around the edge. Repeat this process with the second layer. To assemble, place the first cake layer top down onto a cake stand and spread over one-third of the lemon curd. Spread some of the whipped cream onto the centre of the sponge and push towards the edge, then pipe a neat layer of cream around the edge. Repeat this process with the second layer. Top with the final cake layer. Spread the remaining lemon curd and whipped cream over the centre and finish by piping a ring of cream around the edge. Top with the final cake layer. Spread the remaining lemon curd and whipped cream over the centre and finish by piping a ring of cream around the edge. To decorate, arrange the raspberries around the top edge of the cake, in between the piped cream. Scatter over the white chocolate shavings and arrange the crystalised primroses on top of the cake, and some on the cake stand. Sprinkle with icing sugar to serve. To decorate, arrange the raspberries around the top edge of the cake, in between the piped cream. Scatter over the white chocolate shavings and arrange the crystalised primroses on top of the cake, and some on the cake stand. Sprinkle with icing sugar to serve. Recipe tips This cake can be made and assembled up to 8 hours ahead. Keep cakes wrapped in the fridge but serve at room temperature. The cooked sponges also freeze well. Primroses can be picked from the garden in Spring, but if you buy them from a garden centre ensure they aren't sprayed with any chemicals.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lemon_birthday_cake_53643",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "A birthday cake for Dame Mary Berry recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_birthday_cake_53643_16x9.jpg This gorgeous sponge cake filled with fresh cream and lemon curd, and adorned with primroses, is the perfect way to celebrate the grande dame of British baking's 90th birthday. It's the creation of Monica and Mary's long-time assistant Lucy Young, but of course they used Mary's Victoria sponge recipe. Happy birthday, Mary Berry! 1 free-range egg white, lightly whiskedabout 24 food-safe pale yellow primrosescaster sugar, to sprinkle 1 free-range egg white, lightly whisked about 24 food-safe pale yellow primroses caster sugar, to sprinkle 350g/12oz baking spread, straight from the fridge350g/12oz caster sugar6 free-range eggs350g/12oz self-raising flour2 level tsp baking powder 350g/12oz baking spread, straight from the fridge 350g/12oz caster sugar 6 free-range eggs 350g/12oz self-raising flour 2 level tsp baking powder 600ml/20fl oz double cream3 tbsp icing sugar2 tsp vanilla bean paste or extract (or 2 vanilla pods, seeds scraped out)about 6–8 tbsp lemon curd 600ml/20fl oz double cream 3 tbsp icing sugar 2 tsp vanilla bean paste or extract (or 2 vanilla pods, seeds scraped out) about 6–8 tbsp lemon curd 150g/5½oz raspberries50g/1¾oz white chocolate shavingsicing sugar, to dust 150g/5½oz raspberries 50g/1¾oz white chocolate shavings icing sugar, to dust Method To make the crystalised primroses, gently brush the egg white over the primrose petals and sprinkle with caster sugar to evenly coat. Place on a wire rack and repeat the process using all the flowers. Allow to dry for a few hours (or overnight). Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease three deep 20cm/8in loose-bottomed sandwich tins and line the bases with a circle of non-stick baking paper. To make the cake, place the baking spread, sugar, eggs, flour and baking powder into a large bowl and beat for about 2 minutes with an electric mixer until beautifully smooth and lighter in colour – the time will vary according to the efficiency of your mixer. Divide the mixture evenly between the prepared tins and level the tops. Bake for about 25–35 minutes, or until well risen and golden. The cakes should be shrinking away from the sides of the tin and the tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for a few moments, then run a blunt knife around the edge of the tins to free the sides of the cakes. Turn them out, peel off the paper and leave to cool completely on a wire rack. To make the filling, place the cream, icing sugar and vanilla into a large bowl. Whish with a hand-held electric whisk until soft peaks form, then gently whip so it’s just firm enough to hold its shape. Transfer around three-quarters of the whipped cream into a piping bag fitted with a large plain nozzle. To assemble, place the first cake layer top down onto a cake stand and spread over one-third of the lemon curd. Spread some of the whipped cream onto the centre of the sponge and push towards the edge, then pipe a neat layer of cream around the edge. Repeat this process with the second layer. Top with the final cake layer. Spread the remaining lemon curd and whipped cream over the centre and finish by piping a ring of cream around the edge. To decorate, arrange the raspberries around the top edge of the cake, in between the piped cream. Scatter over the white chocolate shavings and arrange the crystalised primroses on top of the cake, and some on the cake stand. Sprinkle with icing sugar to serve. To make the crystalised primroses, gently brush the egg white over the primrose petals and sprinkle with caster sugar to evenly coat. Place on a wire rack and repeat the process using all the flowers. Allow to dry for a few hours (or overnight). To make the crystalised primroses, gently brush the egg white over the primrose petals and sprinkle with caster sugar to evenly coat. Place on a wire rack and repeat the process using all the flowers. Allow to dry for a few hours (or overnight). Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease three deep 20cm/8in loose-bottomed sandwich tins and line the bases with a circle of non-stick baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease three deep 20cm/8in loose-bottomed sandwich tins and line the bases with a circle of non-stick baking paper. To make the cake, place the baking spread, sugar, eggs, flour and baking powder into a large bowl and beat for about 2 minutes with an electric mixer until beautifully smooth and lighter in colour – the time will vary according to the efficiency of your mixer. To make the cake, place the baking spread, sugar, eggs, flour and baking powder into a large bowl and beat for about 2 minutes with an electric mixer until beautifully smooth and lighter in colour – the time will vary according to the efficiency of your mixer. Divide the mixture evenly between the prepared tins and level the tops. Bake for about 25–35 minutes, or until well risen and golden. The cakes should be shrinking away from the sides of the tin and the tops of the cakes should spring back when pressed lightly with a finger. Divide the mixture evenly between the prepared tins and level the tops. Bake for about 25–35 minutes, or until well risen and golden. The cakes should be shrinking away from the sides of the tin and the tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for a few moments, then run a blunt knife around the edge of the tins to free the sides of the cakes. Turn them out, peel off the paper and leave to cool completely on a wire rack. Leave the cakes to cool in the tins for a few moments, then run a blunt knife around the edge of the tins to free the sides of the cakes. Turn them out, peel off the paper and leave to cool completely on a wire rack. To make the filling, place the cream, icing sugar and vanilla into a large bowl. Whish with a hand-held electric whisk until soft peaks form, then gently whip so it’s just firm enough to hold its shape. Transfer around three-quarters of the whipped cream into a piping bag fitted with a large plain nozzle. To make the filling, place the cream, icing sugar and vanilla into a large bowl. Whish with a hand-held electric whisk until soft peaks form, then gently whip so it’s just firm enough to hold its shape. Transfer around three-quarters of the whipped cream into a piping bag fitted with a large plain nozzle. To assemble, place the first cake layer top down onto a cake stand and spread over one-third of the lemon curd. Spread some of the whipped cream onto the centre of the sponge and push towards the edge, then pipe a neat layer of cream around the edge. Repeat this process with the second layer. To assemble, place the first cake layer top down onto a cake stand and spread over one-third of the lemon curd. Spread some of the whipped cream onto the centre of the sponge and push towards the edge, then pipe a neat layer of cream around the edge. Repeat this process with the second layer. Top with the final cake layer. Spread the remaining lemon curd and whipped cream over the centre and finish by piping a ring of cream around the edge. Top with the final cake layer. Spread the remaining lemon curd and whipped cream over the centre and finish by piping a ring of cream around the edge. To decorate, arrange the raspberries around the top edge of the cake, in between the piped cream. Scatter over the white chocolate shavings and arrange the crystalised primroses on top of the cake, and some on the cake stand. Sprinkle with icing sugar to serve. To decorate, arrange the raspberries around the top edge of the cake, in between the piped cream. Scatter over the white chocolate shavings and arrange the crystalised primroses on top of the cake, and some on the cake stand. Sprinkle with icing sugar to serve. Recipe tips This cake can be made and assembled up to 8 hours ahead. Keep cakes wrapped in the fridge but serve at room temperature. The cooked sponges also freeze well. Primroses can be picked from the garden in Spring, but if you buy them from a garden centre ensure they aren't sprayed with any chemicals."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb23eb3bdbfd0cbff888"
}
|
9367a4b2d250036ea9720775ed9609e4564a1269b6d686e960e846368e7886fb
|
Aberdeen butteries (Rowies) recipe
In a large bowl, mix together the flour, yeast, sugar and salt until well combined. Make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the mixture comes together as a dough. (NB: You may not need to use all of the water.) Turn the dough out onto a lightly floured work surface and knead lightly for 8-10 minutes, or until smooth and elastic. Transfer the kneaded dough to a clean, greased bowl and cover with a greased sheet of cling film. Set aside in a warm place to rise (prove) for at least one hour, or until the dough has doubled in size.Meanwhile, in a separate bowl, cream together the butter and lard until well combined. Divide the mixture into four equal portions. When the dough has proved, turn it out onto a lightly floured surface and knead for a further 1-2 minutes. Roll out the dough into a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick.Turn the dough around so that the shortest edge is facing you. Spread one portion of the butter and lard mixture over the bottom two-thirds of the dough rectangle. Fold the remaining one-third of the dough rectangle over onto the butter and lard mixture to cover the centre section of the dough rectangle. Fold the other end of the dough rectangle over the folded dough, so that the dough ends up three times its original thickness. Roll the dough out again to a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Repeat the process of spreading and folding with another portion of the butter and lard mixture. Repeat the process twice more, until all of the butter and lard mixture has been used up and the dough has been rolled out a total of four times. Preheat the oven to 200C/400F/Gas 6.Roll the dough out again to a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Cut the dough into 16 pieces and roll each into a round, flat bun shape. Transfer the buns to a lightly oiled baking tray and set aside for 40-45 minutes, or until they have doubled in size again (leave enough space between them for expansion). When the buns have risen, bake them in the oven for 15-18 minutes, or until they have risen further and are golden-brown and cooked through. Set aside to cool on a wire rack. Serve each buttery warm, spread with butter and jam. In a large bowl, mix together the flour, yeast, sugar and salt until well combined. In a large bowl, mix together the flour, yeast, sugar and salt until well combined. Make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the mixture comes together as a dough. (NB: You may not need to use all of the water.) Make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the mixture comes together as a dough. (NB: You may not need to use all of the water.) Turn the dough out onto a lightly floured work surface and knead lightly for 8-10 minutes, or until smooth and elastic. Turn the dough out onto a lightly floured work surface and knead lightly for 8-10 minutes, or until smooth and elastic. Transfer the kneaded dough to a clean, greased bowl and cover with a greased sheet of cling film. Set aside in a warm place to rise (prove) for at least one hour, or until the dough has doubled in size. Transfer the kneaded dough to a clean, greased bowl and cover with a greased sheet of cling film. Set aside in a warm place to rise (prove) for at least one hour, or until the dough has doubled in size. Meanwhile, in a separate bowl, cream together the butter and lard until well combined. Divide the mixture into four equal portions. Meanwhile, in a separate bowl, cream together the butter and lard until well combined. Divide the mixture into four equal portions. When the dough has proved, turn it out onto a lightly floured surface and knead for a further 1-2 minutes. When the dough has proved, turn it out onto a lightly floured surface and knead for a further 1-2 minutes. Roll out the dough into a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Roll out the dough into a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Turn the dough around so that the shortest edge is facing you. Spread one portion of the butter and lard mixture over the bottom two-thirds of the dough rectangle. Turn the dough around so that the shortest edge is facing you. Spread one portion of the butter and lard mixture over the bottom two-thirds of the dough rectangle. Fold the remaining one-third of the dough rectangle over onto the butter and lard mixture to cover the centre section of the dough rectangle. Fold the other end of the dough rectangle over the folded dough, so that the dough ends up three times its original thickness. Fold the remaining one-third of the dough rectangle over onto the butter and lard mixture to cover the centre section of the dough rectangle. Fold the other end of the dough rectangle over the folded dough, so that the dough ends up three times its original thickness. Roll the dough out again to a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Repeat the process of spreading and folding with another portion of the butter and lard mixture. Roll the dough out again to a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Repeat the process of spreading and folding with another portion of the butter and lard mixture. Repeat the process twice more, until all of the butter and lard mixture has been used up and the dough has been rolled out a total of four times. Repeat the process twice more, until all of the butter and lard mixture has been used up and the dough has been rolled out a total of four times. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll the dough out again to a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Cut the dough into 16 pieces and roll each into a round, flat bun shape. Roll the dough out again to a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Cut the dough into 16 pieces and roll each into a round, flat bun shape. Transfer the buns to a lightly oiled baking tray and set aside for 40-45 minutes, or until they have doubled in size again (leave enough space between them for expansion). Transfer the buns to a lightly oiled baking tray and set aside for 40-45 minutes, or until they have doubled in size again (leave enough space between them for expansion). When the buns have risen, bake them in the oven for 15-18 minutes, or until they have risen further and are golden-brown and cooked through. Set aside to cool on a wire rack. When the buns have risen, bake them in the oven for 15-18 minutes, or until they have risen further and are golden-brown and cooked through. Set aside to cool on a wire rack. Serve each buttery warm, spread with butter and jam. Serve each buttery warm, spread with butter and jam.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/aberdeenbutteriesrow_92370",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Aberdeen butteries (Rowies) recipe",
"content": "In a large bowl, mix together the flour, yeast, sugar and salt until well combined. Make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the mixture comes together as a dough. (NB: You may not need to use all of the water.) Turn the dough out onto a lightly floured work surface and knead lightly for 8-10 minutes, or until smooth and elastic. Transfer the kneaded dough to a clean, greased bowl and cover with a greased sheet of cling film. Set aside in a warm place to rise (prove) for at least one hour, or until the dough has doubled in size.Meanwhile, in a separate bowl, cream together the butter and lard until well combined. Divide the mixture into four equal portions. When the dough has proved, turn it out onto a lightly floured surface and knead for a further 1-2 minutes. Roll out the dough into a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick.Turn the dough around so that the shortest edge is facing you. Spread one portion of the butter and lard mixture over the bottom two-thirds of the dough rectangle. Fold the remaining one-third of the dough rectangle over onto the butter and lard mixture to cover the centre section of the dough rectangle. Fold the other end of the dough rectangle over the folded dough, so that the dough ends up three times its original thickness. Roll the dough out again to a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Repeat the process of spreading and folding with another portion of the butter and lard mixture. Repeat the process twice more, until all of the butter and lard mixture has been used up and the dough has been rolled out a total of four times. Preheat the oven to 200C/400F/Gas 6.Roll the dough out again to a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Cut the dough into 16 pieces and roll each into a round, flat bun shape. Transfer the buns to a lightly oiled baking tray and set aside for 40-45 minutes, or until they have doubled in size again (leave enough space between them for expansion). When the buns have risen, bake them in the oven for 15-18 minutes, or until they have risen further and are golden-brown and cooked through. Set aside to cool on a wire rack. Serve each buttery warm, spread with butter and jam. In a large bowl, mix together the flour, yeast, sugar and salt until well combined. In a large bowl, mix together the flour, yeast, sugar and salt until well combined. Make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the mixture comes together as a dough. (NB: You may not need to use all of the water.) Make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the mixture comes together as a dough. (NB: You may not need to use all of the water.) Turn the dough out onto a lightly floured work surface and knead lightly for 8-10 minutes, or until smooth and elastic. Turn the dough out onto a lightly floured work surface and knead lightly for 8-10 minutes, or until smooth and elastic. Transfer the kneaded dough to a clean, greased bowl and cover with a greased sheet of cling film. Set aside in a warm place to rise (prove) for at least one hour, or until the dough has doubled in size. Transfer the kneaded dough to a clean, greased bowl and cover with a greased sheet of cling film. Set aside in a warm place to rise (prove) for at least one hour, or until the dough has doubled in size. Meanwhile, in a separate bowl, cream together the butter and lard until well combined. Divide the mixture into four equal portions. Meanwhile, in a separate bowl, cream together the butter and lard until well combined. Divide the mixture into four equal portions. When the dough has proved, turn it out onto a lightly floured surface and knead for a further 1-2 minutes. When the dough has proved, turn it out onto a lightly floured surface and knead for a further 1-2 minutes. Roll out the dough into a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Roll out the dough into a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Turn the dough around so that the shortest edge is facing you. Spread one portion of the butter and lard mixture over the bottom two-thirds of the dough rectangle. Turn the dough around so that the shortest edge is facing you. Spread one portion of the butter and lard mixture over the bottom two-thirds of the dough rectangle. Fold the remaining one-third of the dough rectangle over onto the butter and lard mixture to cover the centre section of the dough rectangle. Fold the other end of the dough rectangle over the folded dough, so that the dough ends up three times its original thickness. Fold the remaining one-third of the dough rectangle over onto the butter and lard mixture to cover the centre section of the dough rectangle. Fold the other end of the dough rectangle over the folded dough, so that the dough ends up three times its original thickness. Roll the dough out again to a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Repeat the process of spreading and folding with another portion of the butter and lard mixture. Roll the dough out again to a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Repeat the process of spreading and folding with another portion of the butter and lard mixture. Repeat the process twice more, until all of the butter and lard mixture has been used up and the dough has been rolled out a total of four times. Repeat the process twice more, until all of the butter and lard mixture has been used up and the dough has been rolled out a total of four times. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll the dough out again to a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Cut the dough into 16 pieces and roll each into a round, flat bun shape. Roll the dough out again to a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Cut the dough into 16 pieces and roll each into a round, flat bun shape. Transfer the buns to a lightly oiled baking tray and set aside for 40-45 minutes, or until they have doubled in size again (leave enough space between them for expansion). Transfer the buns to a lightly oiled baking tray and set aside for 40-45 minutes, or until they have doubled in size again (leave enough space between them for expansion). When the buns have risen, bake them in the oven for 15-18 minutes, or until they have risen further and are golden-brown and cooked through. Set aside to cool on a wire rack. When the buns have risen, bake them in the oven for 15-18 minutes, or until they have risen further and are golden-brown and cooked through. Set aside to cool on a wire rack. Serve each buttery warm, spread with butter and jam. Serve each buttery warm, spread with butter and jam."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb24eb3bdbfd0cbff889"
}
|
58ac8b74ddfae9d0b20f86bd912def5de6db98ec29ef4657309fdcad6c776353
|
Ackee and saltfish recipe - BBC Food recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ackee_and_saltfish_with_73421_16x9.jpg Ackee and saltfish is a spicy Caribbean classic and makes a quick but flavourful meal. 1 tbsp vegetable oil2 onions, thinly sliced 3 tbsp finely crushed garlic pinch thyme leaves 1 tsp finely chopped Scotch bonnet chilli½ green pepper, finely chopped ½ red pepper, finely chopped 1 tomato, finely chopped 240g/8¾oz boiled salt cod, broken into flakes200g/7oz tinned ackee, drained and left whole 1 tbsp vegetable oil 2 onions, thinly sliced 3 tbsp finely crushed garlic pinch thyme leaves 1 tsp finely chopped Scotch bonnet chilli ½ green pepper, finely chopped ½ red pepper, finely chopped 1 tomato, finely chopped 240g/8¾oz boiled salt cod, broken into flakes 200g/7oz tinned ackee, drained and left whole 1 red pepper, deseeded and thinly sliced1 green pepper, deseeded and thinly sliced 1 onion, thinly sliced2 sprigs fresh thyme, leaves picked2 garlic cloves, thinly sliced ¼ scotch bonnet chilli, deseeded and finely chopped2 tbsp olive oil 100ml/3½fl oz white wine vinegar 50g/1¾oz caster sugar 1 red pepper, deseeded and thinly sliced 1 green pepper, deseeded and thinly sliced 1 onion, thinly sliced 2 sprigs fresh thyme, leaves picked 2 garlic cloves, thinly sliced ¼ scotch bonnet chilli, deseeded and finely chopped 2 tbsp olive oil 100ml/3½fl oz white wine vinegar 50g/1¾oz caster sugar 2 free-range eggs1 avocado, destoned, peeled and sliced 2 free-range eggs 1 avocado, destoned, peeled and sliced Method For the roasted peppers and onions (if using). preheat the oven to 220C/200C Fan/Gas 7. Put the peppers, onions, thyme, garlic, chillies and oil into a large baking tray and season with salt and pepper. Mix together and roast for 20–25 minutes.Put the vinegar and sugar into a saucepan with 300ml/10fl oz of water and bring to the boil. Add the roasted peppers and onions to the saucepan and set aside to pickle.For the ackee and saltfish, heat the oil in a frying pan and sweat the onions and garlic for 5 minutes. Add the thyme and scotch bonnet and sweat gently for a further 10 minutes. Add the peppers and sweat for a few more minutes until soft. Add the tomato and cook for a further 10 minutes over a low heat. If serving with eggs, boil the eggs for 6–7 minutes until soft-boiled. Put immediately into cold water and when slightly cooled, peel and slice in half.Stir through the saltfish and then add the ackee, turning it very gently through the mixture. Serve the ackee and saltfish immediately on warmed plates. Serve with the boiled eggs and avocado (if using). For the roasted peppers and onions (if using). preheat the oven to 220C/200C Fan/Gas 7. Put the peppers, onions, thyme, garlic, chillies and oil into a large baking tray and season with salt and pepper. Mix together and roast for 20–25 minutes. For the roasted peppers and onions (if using). preheat the oven to 220C/200C Fan/Gas 7. Put the peppers, onions, thyme, garlic, chillies and oil into a large baking tray and season with salt and pepper. Mix together and roast for 20–25 minutes. Put the vinegar and sugar into a saucepan with 300ml/10fl oz of water and bring to the boil. Add the roasted peppers and onions to the saucepan and set aside to pickle. Put the vinegar and sugar into a saucepan with 300ml/10fl oz of water and bring to the boil. Add the roasted peppers and onions to the saucepan and set aside to pickle. For the ackee and saltfish, heat the oil in a frying pan and sweat the onions and garlic for 5 minutes. Add the thyme and scotch bonnet and sweat gently for a further 10 minutes. Add the peppers and sweat for a few more minutes until soft. Add the tomato and cook for a further 10 minutes over a low heat. For the ackee and saltfish, heat the oil in a frying pan and sweat the onions and garlic for 5 minutes. Add the thyme and scotch bonnet and sweat gently for a further 10 minutes. Add the peppers and sweat for a few more minutes until soft. Add the tomato and cook for a further 10 minutes over a low heat. If serving with eggs, boil the eggs for 6–7 minutes until soft-boiled. Put immediately into cold water and when slightly cooled, peel and slice in half. If serving with eggs, boil the eggs for 6–7 minutes until soft-boiled. Put immediately into cold water and when slightly cooled, peel and slice in half. Stir through the saltfish and then add the ackee, turning it very gently through the mixture. Stir through the saltfish and then add the ackee, turning it very gently through the mixture. Serve the ackee and saltfish immediately on warmed plates. Serve with the boiled eggs and avocado (if using). Serve the ackee and saltfish immediately on warmed plates. Serve with the boiled eggs and avocado (if using). Recipe tips If you're going to cook your own salt cod, remember to soak it for a good 24 hours, or at least overnight, to remove the excess salt. Change the water every few hours if you can. After the soaking you can poach it as normal, to use in this recipe.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/ackee_and_saltfish_with_73421",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ackee and saltfish recipe - BBC Food 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/ackee_and_saltfish_with_73421_16x9.jpg Ackee and saltfish is a spicy Caribbean classic and makes a quick but flavourful meal. 1 tbsp vegetable oil2 onions, thinly sliced 3 tbsp finely crushed garlic pinch thyme leaves 1 tsp finely chopped Scotch bonnet chilli½ green pepper, finely chopped ½ red pepper, finely chopped 1 tomato, finely chopped 240g/8¾oz boiled salt cod, broken into flakes200g/7oz tinned ackee, drained and left whole 1 tbsp vegetable oil 2 onions, thinly sliced 3 tbsp finely crushed garlic pinch thyme leaves 1 tsp finely chopped Scotch bonnet chilli ½ green pepper, finely chopped ½ red pepper, finely chopped 1 tomato, finely chopped 240g/8¾oz boiled salt cod, broken into flakes 200g/7oz tinned ackee, drained and left whole 1 red pepper, deseeded and thinly sliced1 green pepper, deseeded and thinly sliced 1 onion, thinly sliced2 sprigs fresh thyme, leaves picked2 garlic cloves, thinly sliced ¼ scotch bonnet chilli, deseeded and finely chopped2 tbsp olive oil 100ml/3½fl oz white wine vinegar 50g/1¾oz caster sugar 1 red pepper, deseeded and thinly sliced 1 green pepper, deseeded and thinly sliced 1 onion, thinly sliced 2 sprigs fresh thyme, leaves picked 2 garlic cloves, thinly sliced ¼ scotch bonnet chilli, deseeded and finely chopped 2 tbsp olive oil 100ml/3½fl oz white wine vinegar 50g/1¾oz caster sugar 2 free-range eggs1 avocado, destoned, peeled and sliced 2 free-range eggs 1 avocado, destoned, peeled and sliced Method For the roasted peppers and onions (if using). preheat the oven to 220C/200C Fan/Gas 7. Put the peppers, onions, thyme, garlic, chillies and oil into a large baking tray and season with salt and pepper. Mix together and roast for 20–25 minutes.Put the vinegar and sugar into a saucepan with 300ml/10fl oz of water and bring to the boil. Add the roasted peppers and onions to the saucepan and set aside to pickle.For the ackee and saltfish, heat the oil in a frying pan and sweat the onions and garlic for 5 minutes. Add the thyme and scotch bonnet and sweat gently for a further 10 minutes. Add the peppers and sweat for a few more minutes until soft. Add the tomato and cook for a further 10 minutes over a low heat. If serving with eggs, boil the eggs for 6–7 minutes until soft-boiled. Put immediately into cold water and when slightly cooled, peel and slice in half.Stir through the saltfish and then add the ackee, turning it very gently through the mixture. Serve the ackee and saltfish immediately on warmed plates. Serve with the boiled eggs and avocado (if using). For the roasted peppers and onions (if using). preheat the oven to 220C/200C Fan/Gas 7. Put the peppers, onions, thyme, garlic, chillies and oil into a large baking tray and season with salt and pepper. Mix together and roast for 20–25 minutes. For the roasted peppers and onions (if using). preheat the oven to 220C/200C Fan/Gas 7. Put the peppers, onions, thyme, garlic, chillies and oil into a large baking tray and season with salt and pepper. Mix together and roast for 20–25 minutes. Put the vinegar and sugar into a saucepan with 300ml/10fl oz of water and bring to the boil. Add the roasted peppers and onions to the saucepan and set aside to pickle. Put the vinegar and sugar into a saucepan with 300ml/10fl oz of water and bring to the boil. Add the roasted peppers and onions to the saucepan and set aside to pickle. For the ackee and saltfish, heat the oil in a frying pan and sweat the onions and garlic for 5 minutes. Add the thyme and scotch bonnet and sweat gently for a further 10 minutes. Add the peppers and sweat for a few more minutes until soft. Add the tomato and cook for a further 10 minutes over a low heat. For the ackee and saltfish, heat the oil in a frying pan and sweat the onions and garlic for 5 minutes. Add the thyme and scotch bonnet and sweat gently for a further 10 minutes. Add the peppers and sweat for a few more minutes until soft. Add the tomato and cook for a further 10 minutes over a low heat. If serving with eggs, boil the eggs for 6–7 minutes until soft-boiled. Put immediately into cold water and when slightly cooled, peel and slice in half. If serving with eggs, boil the eggs for 6–7 minutes until soft-boiled. Put immediately into cold water and when slightly cooled, peel and slice in half. Stir through the saltfish and then add the ackee, turning it very gently through the mixture. Stir through the saltfish and then add the ackee, turning it very gently through the mixture. Serve the ackee and saltfish immediately on warmed plates. Serve with the boiled eggs and avocado (if using). Serve the ackee and saltfish immediately on warmed plates. Serve with the boiled eggs and avocado (if using). Recipe tips If you're going to cook your own salt cod, remember to soak it for a good 24 hours, or at least overnight, to remove the excess salt. Change the water every few hours if you can. After the soaking you can poach it as normal, to use in this recipe."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb24eb3bdbfd0cbff88a"
}
|
8fccb838e99e942eff9791cf75ddb8d8f3ddba11c30c8405ae7e4c8631ff6335
|
Acqua e sale with marinated onions recipe
Acqua e sale (Puglian bread salad) with marinated onions An average of 5.0 out of 5 stars from 3 ratings Acqua e sale has its roots in the Italian region of Puglia, where farmers would rehydrate stale bread with water and serve it with tomatoes, olive oil and salt. This version adds marinated onions for sweetness and acidity. 2 red onions, finely sliced2 tsp soft brown sugar1 tbsp red wine vinegar or balsamic vinegarpinch sea salt 2 red onions, finely sliced 2 tsp soft brown sugar 1 tbsp red wine vinegar or balsamic vinegar pinch sea salt 200g/7oz cherry tomatoes, halved1 garlic clove, crushed½ cucumber, peeled, cut into 4 lengthways, de-seeded and diced1 tbsp roughly chopped fresh flatleaf parsleypinch dried oregano50ml/2fl oz extra virgin olive oil150g/5½oz stale sourdough or ciabatta, ripped into small piecessalt and freshly ground black pepper 200g/7oz cherry tomatoes, halved 1 garlic clove, crushed ½ cucumber, peeled, cut into 4 lengthways, de-seeded and diced 1 tbsp roughly chopped fresh flatleaf parsley pinch dried oregano 50ml/2fl oz extra virgin olive oil 150g/5½oz stale sourdough or ciabatta, ripped into small pieces salt and freshly ground black pepper Method Toss the onions with the sugar, vinegar and salt in a bowl. Cover and leave to marinate at room temperature for at least 20 minutes, ideally a few hours.Mix the tomatoes with the garlic, marinated red onions, cucumber, parsley and oregano. Season well and mix with the olive oil.Sprinkle the bread pieces with 50ml/2fl oz of water, then fold the bread into the vegetables. Drizzle with more oil, season again and serve. Toss the onions with the sugar, vinegar and salt in a bowl. Cover and leave to marinate at room temperature for at least 20 minutes, ideally a few hours. Toss the onions with the sugar, vinegar and salt in a bowl. Cover and leave to marinate at room temperature for at least 20 minutes, ideally a few hours. Mix the tomatoes with the garlic, marinated red onions, cucumber, parsley and oregano. Season well and mix with the olive oil. Mix the tomatoes with the garlic, marinated red onions, cucumber, parsley and oregano. Season well and mix with the olive oil. Sprinkle the bread pieces with 50ml/2fl oz of water, then fold the bread into the vegetables. Drizzle with more oil, season again and serve. Sprinkle the bread pieces with 50ml/2fl oz of water, then fold the bread into the vegetables. Drizzle with more oil, season again and serve.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/acqua_e_sale_italian_97314",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Acqua e sale with marinated onions recipe",
"content": "Acqua e sale (Puglian bread salad) with marinated onions An average of 5.0 out of 5 stars from 3 ratings Acqua e sale has its roots in the Italian region of Puglia, where farmers would rehydrate stale bread with water and serve it with tomatoes, olive oil and salt. This version adds marinated onions for sweetness and acidity. 2 red onions, finely sliced2 tsp soft brown sugar1 tbsp red wine vinegar or balsamic vinegarpinch sea salt 2 red onions, finely sliced 2 tsp soft brown sugar 1 tbsp red wine vinegar or balsamic vinegar pinch sea salt 200g/7oz cherry tomatoes, halved1 garlic clove, crushed½ cucumber, peeled, cut into 4 lengthways, de-seeded and diced1 tbsp roughly chopped fresh flatleaf parsleypinch dried oregano50ml/2fl oz extra virgin olive oil150g/5½oz stale sourdough or ciabatta, ripped into small piecessalt and freshly ground black pepper 200g/7oz cherry tomatoes, halved 1 garlic clove, crushed ½ cucumber, peeled, cut into 4 lengthways, de-seeded and diced 1 tbsp roughly chopped fresh flatleaf parsley pinch dried oregano 50ml/2fl oz extra virgin olive oil 150g/5½oz stale sourdough or ciabatta, ripped into small pieces salt and freshly ground black pepper Method Toss the onions with the sugar, vinegar and salt in a bowl. Cover and leave to marinate at room temperature for at least 20 minutes, ideally a few hours.Mix the tomatoes with the garlic, marinated red onions, cucumber, parsley and oregano. Season well and mix with the olive oil.Sprinkle the bread pieces with 50ml/2fl oz of water, then fold the bread into the vegetables. Drizzle with more oil, season again and serve. Toss the onions with the sugar, vinegar and salt in a bowl. Cover and leave to marinate at room temperature for at least 20 minutes, ideally a few hours. Toss the onions with the sugar, vinegar and salt in a bowl. Cover and leave to marinate at room temperature for at least 20 minutes, ideally a few hours. Mix the tomatoes with the garlic, marinated red onions, cucumber, parsley and oregano. Season well and mix with the olive oil. Mix the tomatoes with the garlic, marinated red onions, cucumber, parsley and oregano. Season well and mix with the olive oil. Sprinkle the bread pieces with 50ml/2fl oz of water, then fold the bread into the vegetables. Drizzle with more oil, season again and serve. Sprinkle the bread pieces with 50ml/2fl oz of water, then fold the bread into the vegetables. Drizzle with more oil, season again and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb24eb3bdbfd0cbff88b"
}
|
696afc6975f36a91f9fed01eb7dc928556f87a4ddb89d01cde3168a39bf96515
|
Seafood acqua pazza with fennel and tomatoes recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/seafood_acqua_pazza_94739_16x9.jpg You can use any white fish for this colourful take on an Italian classic. It’s perfect for a sophisticated al fresco dinner party with friends. 2 hake fillets (about 150g/5½oz each), skin on and pin boned 1 fennel bulb, cut into 8 equal-sized pieces2 garlic cloves, sliced 1 red chilli, chopped 10 tiger cherry tomatoes6 mussels, scrubbed and debearded6 clams, scrubbed and debearded150ml/5fl oz white wine10 datterini tomatoessmall handful fresh flatleaf parsley2 tbsp olive oilgrilled sourdough rubbed with garlic and olive oil, to serve 2 hake fillets (about 150g/5½oz each), skin on and pin boned 1 fennel bulb, cut into 8 equal-sized pieces 2 garlic cloves, sliced 1 red chilli, chopped 10 tiger cherry tomatoes 6 mussels, scrubbed and debearded 6 clams, scrubbed and debearded 150ml/5fl oz white wine 10 datterini tomatoes small handful fresh flatleaf parsley 2 tbsp olive oil grilled sourdough rubbed with garlic and olive oil, to serve Method In a large frying pan add a splash of olive oil over medium/high heat. Pan-fry the fish until cooked 80% of the way. Remove the fish from the pan and set aside. Add the fennel pieces to the same pan and fry until both sides have a nice colour and it’s partially cooked. This will take 2–4 minutes. Add the garlic and chilli and fry for 1 minute or so until fragrant, then add the cherry tomatoes and give it all a quick stir-fry over a high heat. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels and clams to the pan, along with the white wine.Steam the mix until the clams and mussels begin to open. Discard any mussels and clams that remain closed. Throw in the datterini tomatoes and parsley. Add the olive oil to help emulsify the sauce. Plate the cooked fish, then spoon over the sauce, shells and all. Serve with a slice of grilled bread rubbed with garlic. In a large frying pan add a splash of olive oil over medium/high heat. Pan-fry the fish until cooked 80% of the way. Remove the fish from the pan and set aside. Add the fennel pieces to the same pan and fry until both sides have a nice colour and it’s partially cooked. This will take 2–4 minutes. In a large frying pan add a splash of olive oil over medium/high heat. Pan-fry the fish until cooked 80% of the way. Remove the fish from the pan and set aside. Add the fennel pieces to the same pan and fry until both sides have a nice colour and it’s partially cooked. This will take 2–4 minutes. Add the garlic and chilli and fry for 1 minute or so until fragrant, then add the cherry tomatoes and give it all a quick stir-fry over a high heat. Add the garlic and chilli and fry for 1 minute or so until fragrant, then add the cherry tomatoes and give it all a quick stir-fry over a high heat. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels and clams to the pan, along with the white wine. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels and clams to the pan, along with the white wine. Steam the mix until the clams and mussels begin to open. Discard any mussels and clams that remain closed. Throw in the datterini tomatoes and parsley. Add the olive oil to help emulsify the sauce. Steam the mix until the clams and mussels begin to open. Discard any mussels and clams that remain closed. Throw in the datterini tomatoes and parsley. Add the olive oil to help emulsify the sauce. Plate the cooked fish, then spoon over the sauce, shells and all. Serve with a slice of grilled bread rubbed with garlic. Plate the cooked fish, then spoon over the sauce, shells and all. Serve with a slice of grilled bread rubbed with garlic.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/seafood_acqua_pazza_94739",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Seafood acqua pazza with fennel and tomatoes 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/seafood_acqua_pazza_94739_16x9.jpg You can use any white fish for this colourful take on an Italian classic. It’s perfect for a sophisticated al fresco dinner party with friends. 2 hake fillets (about 150g/5½oz each), skin on and pin boned 1 fennel bulb, cut into 8 equal-sized pieces2 garlic cloves, sliced 1 red chilli, chopped 10 tiger cherry tomatoes6 mussels, scrubbed and debearded6 clams, scrubbed and debearded150ml/5fl oz white wine10 datterini tomatoessmall handful fresh flatleaf parsley2 tbsp olive oilgrilled sourdough rubbed with garlic and olive oil, to serve 2 hake fillets (about 150g/5½oz each), skin on and pin boned 1 fennel bulb, cut into 8 equal-sized pieces 2 garlic cloves, sliced 1 red chilli, chopped 10 tiger cherry tomatoes 6 mussels, scrubbed and debearded 6 clams, scrubbed and debearded 150ml/5fl oz white wine 10 datterini tomatoes small handful fresh flatleaf parsley 2 tbsp olive oil grilled sourdough rubbed with garlic and olive oil, to serve Method In a large frying pan add a splash of olive oil over medium/high heat. Pan-fry the fish until cooked 80% of the way. Remove the fish from the pan and set aside. Add the fennel pieces to the same pan and fry until both sides have a nice colour and it’s partially cooked. This will take 2–4 minutes. Add the garlic and chilli and fry for 1 minute or so until fragrant, then add the cherry tomatoes and give it all a quick stir-fry over a high heat. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels and clams to the pan, along with the white wine.Steam the mix until the clams and mussels begin to open. Discard any mussels and clams that remain closed. Throw in the datterini tomatoes and parsley. Add the olive oil to help emulsify the sauce. Plate the cooked fish, then spoon over the sauce, shells and all. Serve with a slice of grilled bread rubbed with garlic. In a large frying pan add a splash of olive oil over medium/high heat. Pan-fry the fish until cooked 80% of the way. Remove the fish from the pan and set aside. Add the fennel pieces to the same pan and fry until both sides have a nice colour and it’s partially cooked. This will take 2–4 minutes. In a large frying pan add a splash of olive oil over medium/high heat. Pan-fry the fish until cooked 80% of the way. Remove the fish from the pan and set aside. Add the fennel pieces to the same pan and fry until both sides have a nice colour and it’s partially cooked. This will take 2–4 minutes. Add the garlic and chilli and fry for 1 minute or so until fragrant, then add the cherry tomatoes and give it all a quick stir-fry over a high heat. Add the garlic and chilli and fry for 1 minute or so until fragrant, then add the cherry tomatoes and give it all a quick stir-fry over a high heat. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels and clams to the pan, along with the white wine. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels and clams to the pan, along with the white wine. Steam the mix until the clams and mussels begin to open. Discard any mussels and clams that remain closed. Throw in the datterini tomatoes and parsley. Add the olive oil to help emulsify the sauce. Steam the mix until the clams and mussels begin to open. Discard any mussels and clams that remain closed. Throw in the datterini tomatoes and parsley. Add the olive oil to help emulsify the sauce. Plate the cooked fish, then spoon over the sauce, shells and all. Serve with a slice of grilled bread rubbed with garlic. Plate the cooked fish, then spoon over the sauce, shells and all. Serve with a slice of grilled bread rubbed with garlic."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb25eb3bdbfd0cbff88c"
}
|
7962fe8a5457ad727b5c4d9cdb4639d6f19e34e2e536ce2b26d597ca25efa2c6
|
Adjaruli khachapuri (Georgian bread) recipe
An average of 4.3 out of 5 stars from 3 ratings These breads are a traditional snack from Georgia and in this recipe, one is filled with lamb and one with spinach and cheese. 275g/10oz plain flour, plus extra for dusting1 tbsp olive oil1 tsp salt7g fast-action yeast½ tsp caster sugar200–300ml/7–10fl oz tepid water2 tbsp chopped fresh parsley, to serve 275g/10oz plain flour, plus extra for dusting 1 tbsp olive oil 1 tsp salt 7g fast-action yeast ½ tsp caster sugar 200–300ml/7–10fl oz tepid water 2 tbsp chopped fresh parsley, to serve 1 tbsp sunflower oil200g/7oz lamb mince1 onion, diced2 garlic cloves, chopped1 tsp ground coriander½ tsp chilli powder1 tbsp tomato purée½ tbsp chopped fresh coriander½ tbsp chopped fresh mint25g/1oz unsalted butter, melted 1 tbsp sunflower oil 200g/7oz lamb mince 1 onion, diced 2 garlic cloves, chopped 1 tsp ground coriander ½ tsp chilli powder 1 tbsp tomato purée ½ tbsp chopped fresh coriander ½ tbsp chopped fresh mint 25g/1oz unsalted butter, melted 2 handfuls of spinach100g/3½oz walnuts200g/7oz mozzarella, torn 175g/6oz feta, crumbled2 free-range eggs 2 handfuls of spinach 100g/3½oz walnuts 200g/7oz mozzarella, torn 175g/6oz feta, crumbled 2 free-range eggs Method To make the bread, place the flour, oil, salt, yeast and sugar in a large mixing bowl and mix. Gradually add the water and mix with your hands until a dough is formed. Transfer the dough to a floured surface and knead for 5–10 minutes. Leave covered in warm place for at least 1 hour.To make the meat filling, heat the oil in a frying pan. Add the mince and cook for 5–8 minutes, or until browned. Add the onion, garlic, spices, tomato purée and a splash of water and cook for a further 2–3 minutes. Stir in the fresh coriander and mint and set aside to cool.Preheat the oven to 220C/200C Fan/Gas 7 and flour a baking tray. On a floured surface, divide the dough in two pieces and knead into balls.To make the meat-filled bread, divide one of the balls in two and roll out both pieces into circle shapes. Top one circle with the meat filling and place the other circle on top. Push down so the meat is sandwiched between the two rounds of dough and the edges are sealed. Brush with the butter. To make the spinach-filled bread, roll out the remaining dough ball to an oval shape. Place the spinach inside the oval, leaving a 2cm/¾in border around the edge. Top with the walnuts and cheeses. Roll the border edge up to form a crust. Place both of the breads on the baking tray and, just before baking, crack the eggs over the top of the spinach filling and brush the crust edge with butter. Bake for 14–18 minutes, or until golden brown.Cut the meat bread into six triangles and cut the spinach bread into six pieces. Scatter with fresh parsley and serve. To make the bread, place the flour, oil, salt, yeast and sugar in a large mixing bowl and mix. Gradually add the water and mix with your hands until a dough is formed. Transfer the dough to a floured surface and knead for 5–10 minutes. Leave covered in warm place for at least 1 hour. To make the bread, place the flour, oil, salt, yeast and sugar in a large mixing bowl and mix. Gradually add the water and mix with your hands until a dough is formed. Transfer the dough to a floured surface and knead for 5–10 minutes. Leave covered in warm place for at least 1 hour. To make the meat filling, heat the oil in a frying pan. Add the mince and cook for 5–8 minutes, or until browned. Add the onion, garlic, spices, tomato purée and a splash of water and cook for a further 2–3 minutes. Stir in the fresh coriander and mint and set aside to cool. To make the meat filling, heat the oil in a frying pan. Add the mince and cook for 5–8 minutes, or until browned. Add the onion, garlic, spices, tomato purée and a splash of water and cook for a further 2–3 minutes. Stir in the fresh coriander and mint and set aside to cool. Preheat the oven to 220C/200C Fan/Gas 7 and flour a baking tray. On a floured surface, divide the dough in two pieces and knead into balls. Preheat the oven to 220C/200C Fan/Gas 7 and flour a baking tray. On a floured surface, divide the dough in two pieces and knead into balls. To make the meat-filled bread, divide one of the balls in two and roll out both pieces into circle shapes. Top one circle with the meat filling and place the other circle on top. Push down so the meat is sandwiched between the two rounds of dough and the edges are sealed. Brush with the butter. To make the meat-filled bread, divide one of the balls in two and roll out both pieces into circle shapes. Top one circle with the meat filling and place the other circle on top. Push down so the meat is sandwiched between the two rounds of dough and the edges are sealed. Brush with the butter. To make the spinach-filled bread, roll out the remaining dough ball to an oval shape. Place the spinach inside the oval, leaving a 2cm/¾in border around the edge. Top with the walnuts and cheeses. Roll the border edge up to form a crust. Place both of the breads on the baking tray and, just before baking, crack the eggs over the top of the spinach filling and brush the crust edge with butter. Bake for 14–18 minutes, or until golden brown. To make the spinach-filled bread, roll out the remaining dough ball to an oval shape. Place the spinach inside the oval, leaving a 2cm/¾in border around the edge. Top with the walnuts and cheeses. Roll the border edge up to form a crust. Place both of the breads on the baking tray and, just before baking, crack the eggs over the top of the spinach filling and brush the crust edge with butter. Bake for 14–18 minutes, or until golden brown. Cut the meat bread into six triangles and cut the spinach bread into six pieces. Scatter with fresh parsley and serve. Cut the meat bread into six triangles and cut the spinach bread into six pieces. Scatter with fresh parsley and serve.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/adjaruli_khachapuri_76214",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Adjaruli khachapuri (Georgian bread) recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings These breads are a traditional snack from Georgia and in this recipe, one is filled with lamb and one with spinach and cheese. 275g/10oz plain flour, plus extra for dusting1 tbsp olive oil1 tsp salt7g fast-action yeast½ tsp caster sugar200–300ml/7–10fl oz tepid water2 tbsp chopped fresh parsley, to serve 275g/10oz plain flour, plus extra for dusting 1 tbsp olive oil 1 tsp salt 7g fast-action yeast ½ tsp caster sugar 200–300ml/7–10fl oz tepid water 2 tbsp chopped fresh parsley, to serve 1 tbsp sunflower oil200g/7oz lamb mince1 onion, diced2 garlic cloves, chopped1 tsp ground coriander½ tsp chilli powder1 tbsp tomato purée½ tbsp chopped fresh coriander½ tbsp chopped fresh mint25g/1oz unsalted butter, melted 1 tbsp sunflower oil 200g/7oz lamb mince 1 onion, diced 2 garlic cloves, chopped 1 tsp ground coriander ½ tsp chilli powder 1 tbsp tomato purée ½ tbsp chopped fresh coriander ½ tbsp chopped fresh mint 25g/1oz unsalted butter, melted 2 handfuls of spinach100g/3½oz walnuts200g/7oz mozzarella, torn 175g/6oz feta, crumbled2 free-range eggs 2 handfuls of spinach 100g/3½oz walnuts 200g/7oz mozzarella, torn 175g/6oz feta, crumbled 2 free-range eggs Method To make the bread, place the flour, oil, salt, yeast and sugar in a large mixing bowl and mix. Gradually add the water and mix with your hands until a dough is formed. Transfer the dough to a floured surface and knead for 5–10 minutes. Leave covered in warm place for at least 1 hour.To make the meat filling, heat the oil in a frying pan. Add the mince and cook for 5–8 minutes, or until browned. Add the onion, garlic, spices, tomato purée and a splash of water and cook for a further 2–3 minutes. Stir in the fresh coriander and mint and set aside to cool.Preheat the oven to 220C/200C Fan/Gas 7 and flour a baking tray. On a floured surface, divide the dough in two pieces and knead into balls.To make the meat-filled bread, divide one of the balls in two and roll out both pieces into circle shapes. Top one circle with the meat filling and place the other circle on top. Push down so the meat is sandwiched between the two rounds of dough and the edges are sealed. Brush with the butter. To make the spinach-filled bread, roll out the remaining dough ball to an oval shape. Place the spinach inside the oval, leaving a 2cm/¾in border around the edge. Top with the walnuts and cheeses. Roll the border edge up to form a crust. Place both of the breads on the baking tray and, just before baking, crack the eggs over the top of the spinach filling and brush the crust edge with butter. Bake for 14–18 minutes, or until golden brown.Cut the meat bread into six triangles and cut the spinach bread into six pieces. Scatter with fresh parsley and serve. To make the bread, place the flour, oil, salt, yeast and sugar in a large mixing bowl and mix. Gradually add the water and mix with your hands until a dough is formed. Transfer the dough to a floured surface and knead for 5–10 minutes. Leave covered in warm place for at least 1 hour. To make the bread, place the flour, oil, salt, yeast and sugar in a large mixing bowl and mix. Gradually add the water and mix with your hands until a dough is formed. Transfer the dough to a floured surface and knead for 5–10 minutes. Leave covered in warm place for at least 1 hour. To make the meat filling, heat the oil in a frying pan. Add the mince and cook for 5–8 minutes, or until browned. Add the onion, garlic, spices, tomato purée and a splash of water and cook for a further 2–3 minutes. Stir in the fresh coriander and mint and set aside to cool. To make the meat filling, heat the oil in a frying pan. Add the mince and cook for 5–8 minutes, or until browned. Add the onion, garlic, spices, tomato purée and a splash of water and cook for a further 2–3 minutes. Stir in the fresh coriander and mint and set aside to cool. Preheat the oven to 220C/200C Fan/Gas 7 and flour a baking tray. On a floured surface, divide the dough in two pieces and knead into balls. Preheat the oven to 220C/200C Fan/Gas 7 and flour a baking tray. On a floured surface, divide the dough in two pieces and knead into balls. To make the meat-filled bread, divide one of the balls in two and roll out both pieces into circle shapes. Top one circle with the meat filling and place the other circle on top. Push down so the meat is sandwiched between the two rounds of dough and the edges are sealed. Brush with the butter. To make the meat-filled bread, divide one of the balls in two and roll out both pieces into circle shapes. Top one circle with the meat filling and place the other circle on top. Push down so the meat is sandwiched between the two rounds of dough and the edges are sealed. Brush with the butter. To make the spinach-filled bread, roll out the remaining dough ball to an oval shape. Place the spinach inside the oval, leaving a 2cm/¾in border around the edge. Top with the walnuts and cheeses. Roll the border edge up to form a crust. Place both of the breads on the baking tray and, just before baking, crack the eggs over the top of the spinach filling and brush the crust edge with butter. Bake for 14–18 minutes, or until golden brown. To make the spinach-filled bread, roll out the remaining dough ball to an oval shape. Place the spinach inside the oval, leaving a 2cm/¾in border around the edge. Top with the walnuts and cheeses. Roll the border edge up to form a crust. Place both of the breads on the baking tray and, just before baking, crack the eggs over the top of the spinach filling and brush the crust edge with butter. Bake for 14–18 minutes, or until golden brown. Cut the meat bread into six triangles and cut the spinach bread into six pieces. Scatter with fresh parsley and serve. Cut the meat bread into six triangles and cut the spinach bread into six pieces. Scatter with fresh parsley and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb25eb3bdbfd0cbff88d"
}
|
7999467c7a1f6a2f31e67d38c301b112b123404ad993c4be4f6586e087945fcc
|
Adaptable bean soup recipe
An average of 4.2 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nigelsadaptablebeans_92230_16x9.jpg Nigel Slater's budget-friendly bean soup is healthy and filling. Chop and change the ingredients for your favourite vegetables and beans. This meal provides 183 kcal, 6g protein, 18.5g carbohydrate (of which 10g sugars), 9.5g fat (of which 1.3g saturates), 6.5g fibre and 1.7g salt per portion. 2 onions 2 carrots 2 tbsp olive oil, plus extra for drizzling3-4 ripe tomatoes 1 bay leafa few large handfuls of pre-cooked cannellini beansvegetable stock a few slices of orange peel1 parmesan rind, or vegetarian alternative, optionalsalt and freshly ground black pepper1 handful chard stalks (and leaves if young)fresh parsley, choppedFrench stick, to serve 2 onions 2 carrots 2 tbsp olive oil, plus extra for drizzling 3-4 ripe tomatoes 1 bay leaf a few large handfuls of pre-cooked cannellini beans vegetable stock a few slices of orange peel 1 parmesan rind, or vegetarian alternative, optional salt and freshly ground black pepper 1 handful chard stalks (and leaves if young) fresh parsley, chopped French stick, to serve Method Roughly chop the onions and carrots. Warm a little olive oil in a large pan on a low heat and add the onions and carrots. Chop the tomatoes and add them to the pan with a bay leaf. Add the cannellini beans, followed by the vegetable stock - enough to cover. I like to add a couple of bits of orange peel at this stage, followed by the parmesan rind. Season generously with salt and freshly ground black pepper and let the soup bubble. Chop the chard stalks and add to the liquid. (You could use any other greens you like.) Add plenty of chopped parsley, then add the chard leaves. Serve with some toasted French stick or ciabatta and a drizzle of olive oil. Roughly chop the onions and carrots. Warm a little olive oil in a large pan on a low heat and add the onions and carrots. Chop the tomatoes and add them to the pan with a bay leaf. Add the cannellini beans, followed by the vegetable stock - enough to cover. I like to add a couple of bits of orange peel at this stage, followed by the parmesan rind. Roughly chop the onions and carrots. Warm a little olive oil in a large pan on a low heat and add the onions and carrots. Chop the tomatoes and add them to the pan with a bay leaf. Add the cannellini beans, followed by the vegetable stock - enough to cover. I like to add a couple of bits of orange peel at this stage, followed by the parmesan rind. Season generously with salt and freshly ground black pepper and let the soup bubble. Chop the chard stalks and add to the liquid. (You could use any other greens you like.) Add plenty of chopped parsley, then add the chard leaves. Serve with some toasted French stick or ciabatta and a drizzle of olive oil. Season generously with salt and freshly ground black pepper and let the soup bubble. Chop the chard stalks and add to the liquid. (You could use any other greens you like.) Add plenty of chopped parsley, then add the chard leaves. Serve with some toasted French stick or ciabatta and a drizzle of olive oil. Recipe tips This soup is perfect for whipping up ahead of time and popping in the freezer. Just leave to cool and store in a freezer-proof container. It will keep in the freezer for up to 2 months.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/nigelsadaptablebeans_92230",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Adaptable bean soup recipe",
"content": "An average of 4.2 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nigelsadaptablebeans_92230_16x9.jpg Nigel Slater's budget-friendly bean soup is healthy and filling. Chop and change the ingredients for your favourite vegetables and beans. This meal provides 183 kcal, 6g protein, 18.5g carbohydrate (of which 10g sugars), 9.5g fat (of which 1.3g saturates), 6.5g fibre and 1.7g salt per portion. 2 onions 2 carrots 2 tbsp olive oil, plus extra for drizzling3-4 ripe tomatoes 1 bay leafa few large handfuls of pre-cooked cannellini beansvegetable stock a few slices of orange peel1 parmesan rind, or vegetarian alternative, optionalsalt and freshly ground black pepper1 handful chard stalks (and leaves if young)fresh parsley, choppedFrench stick, to serve 2 onions 2 carrots 2 tbsp olive oil, plus extra for drizzling 3-4 ripe tomatoes 1 bay leaf a few large handfuls of pre-cooked cannellini beans vegetable stock a few slices of orange peel 1 parmesan rind, or vegetarian alternative, optional salt and freshly ground black pepper 1 handful chard stalks (and leaves if young) fresh parsley, chopped French stick, to serve Method Roughly chop the onions and carrots. Warm a little olive oil in a large pan on a low heat and add the onions and carrots. Chop the tomatoes and add them to the pan with a bay leaf. Add the cannellini beans, followed by the vegetable stock - enough to cover. I like to add a couple of bits of orange peel at this stage, followed by the parmesan rind. Season generously with salt and freshly ground black pepper and let the soup bubble. Chop the chard stalks and add to the liquid. (You could use any other greens you like.) Add plenty of chopped parsley, then add the chard leaves. Serve with some toasted French stick or ciabatta and a drizzle of olive oil. Roughly chop the onions and carrots. Warm a little olive oil in a large pan on a low heat and add the onions and carrots. Chop the tomatoes and add them to the pan with a bay leaf. Add the cannellini beans, followed by the vegetable stock - enough to cover. I like to add a couple of bits of orange peel at this stage, followed by the parmesan rind. Roughly chop the onions and carrots. Warm a little olive oil in a large pan on a low heat and add the onions and carrots. Chop the tomatoes and add them to the pan with a bay leaf. Add the cannellini beans, followed by the vegetable stock - enough to cover. I like to add a couple of bits of orange peel at this stage, followed by the parmesan rind. Season generously with salt and freshly ground black pepper and let the soup bubble. Chop the chard stalks and add to the liquid. (You could use any other greens you like.) Add plenty of chopped parsley, then add the chard leaves. Serve with some toasted French stick or ciabatta and a drizzle of olive oil. Season generously with salt and freshly ground black pepper and let the soup bubble. Chop the chard stalks and add to the liquid. (You could use any other greens you like.) Add plenty of chopped parsley, then add the chard leaves. Serve with some toasted French stick or ciabatta and a drizzle of olive oil. Recipe tips This soup is perfect for whipping up ahead of time and popping in the freezer. Just leave to cool and store in a freezer-proof container. It will keep in the freezer for up to 2 months."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb25eb3bdbfd0cbff88e"
}
|
890c11bf44d3b34a5e2be3f3580bc30deae452fd2812bb912fa462f4e11d446b
|
Aïoli recipe
An average of 4.7 out of 5 stars from 3 ratings 3 free-range egg yolks4 cloves garlic½ lemon, juice onlysalt and freshly ground black pepper150ml/5fl oz extra virgin olive oilmustard powder, optionalsaffron, optional 3 free-range egg yolks 4 cloves garlic ½ lemon, juice only salt and freshly ground black pepper 150ml/5fl oz extra virgin olive oil mustard powder, optional saffron, optional Method Blend all ingredients, except the olive oil, in a food processor. Pour the oil into the blender in a steady stream, until it forms a thick sauce. The mixture, once blended, should be vibrant and yellow in colour. To vary the flavour, add a little mustard or some saffron. If you'd like your mayonnaise runnier, add a couple of tablespoons of hot water. Serve with baguette slices and/or a selection of raw vegetables, such as celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of pepper, cherry tomatoes. Blend all ingredients, except the olive oil, in a food processor. Pour the oil into the blender in a steady stream, until it forms a thick sauce. The mixture, once blended, should be vibrant and yellow in colour. To vary the flavour, add a little mustard or some saffron. If you'd like your mayonnaise runnier, add a couple of tablespoons of hot water. Blend all ingredients, except the olive oil, in a food processor. Pour the oil into the blender in a steady stream, until it forms a thick sauce. The mixture, once blended, should be vibrant and yellow in colour. To vary the flavour, add a little mustard or some saffron. If you'd like your mayonnaise runnier, add a couple of tablespoons of hot water. Serve with baguette slices and/or a selection of raw vegetables, such as celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of pepper, cherry tomatoes. Serve with baguette slices and/or a selection of raw vegetables, such as celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of pepper, cherry tomatoes.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/aioli_81090",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Aïoli recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings 3 free-range egg yolks4 cloves garlic½ lemon, juice onlysalt and freshly ground black pepper150ml/5fl oz extra virgin olive oilmustard powder, optionalsaffron, optional 3 free-range egg yolks 4 cloves garlic ½ lemon, juice only salt and freshly ground black pepper 150ml/5fl oz extra virgin olive oil mustard powder, optional saffron, optional Method Blend all ingredients, except the olive oil, in a food processor. Pour the oil into the blender in a steady stream, until it forms a thick sauce. The mixture, once blended, should be vibrant and yellow in colour. To vary the flavour, add a little mustard or some saffron. If you'd like your mayonnaise runnier, add a couple of tablespoons of hot water. Serve with baguette slices and/or a selection of raw vegetables, such as celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of pepper, cherry tomatoes. Blend all ingredients, except the olive oil, in a food processor. Pour the oil into the blender in a steady stream, until it forms a thick sauce. The mixture, once blended, should be vibrant and yellow in colour. To vary the flavour, add a little mustard or some saffron. If you'd like your mayonnaise runnier, add a couple of tablespoons of hot water. Blend all ingredients, except the olive oil, in a food processor. Pour the oil into the blender in a steady stream, until it forms a thick sauce. The mixture, once blended, should be vibrant and yellow in colour. To vary the flavour, add a little mustard or some saffron. If you'd like your mayonnaise runnier, add a couple of tablespoons of hot water. Serve with baguette slices and/or a selection of raw vegetables, such as celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of pepper, cherry tomatoes. Serve with baguette slices and/or a selection of raw vegetables, such as celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of pepper, cherry tomatoes."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb25eb3bdbfd0cbff88f"
}
|
560ce56c3055d2dc7bfab4b7e04b2970d5887df6ffe862d8e32ac0370ec858bd
|
Afternoon tea sandwiches recipe
An average of 5.0 out of 5 stars from 2 ratings Finger sandwiches are the foundation of a traditional afternoon tea. Ravneet Gill's simple cucumber, and cheese and chutney versions are as easy to make as they are to eat – but remember to leave room for the scones and cakes! 8 slices white bread8 slices seeded bread75g/2½oz unsalted butter, softened¼ cucumber, sliced into thin rounds 150g/5½oz cheddar, grated4 tbsp onion chutney 8 slices white bread 8 slices seeded bread 75g/2½oz unsalted butter, softened ¼ cucumber, sliced into thin rounds 150g/5½oz cheddar, grated 4 tbsp onion chutney Method Cut the crusts off the bread and butter one side of each.Lay the cucumber slices on half the white bread slices, then place the other half of the white slices on top. Spread half the seeded bread slices with the onion chutney and top with an even layer of grated cheddar. Place the other half of the seeded slices on top.Slice the sandwiches into fingers to serve. Cut the crusts off the bread and butter one side of each. Cut the crusts off the bread and butter one side of each. Lay the cucumber slices on half the white bread slices, then place the other half of the white slices on top. Lay the cucumber slices on half the white bread slices, then place the other half of the white slices on top. Spread half the seeded bread slices with the onion chutney and top with an even layer of grated cheddar. Place the other half of the seeded slices on top. Spread half the seeded bread slices with the onion chutney and top with an even layer of grated cheddar. Place the other half of the seeded slices on top. Slice the sandwiches into fingers to serve. Slice the sandwiches into fingers to serve.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/afternoon_tea_sandwiches_97508",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Afternoon tea sandwiches recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Finger sandwiches are the foundation of a traditional afternoon tea. Ravneet Gill's simple cucumber, and cheese and chutney versions are as easy to make as they are to eat – but remember to leave room for the scones and cakes! 8 slices white bread8 slices seeded bread75g/2½oz unsalted butter, softened¼ cucumber, sliced into thin rounds 150g/5½oz cheddar, grated4 tbsp onion chutney 8 slices white bread 8 slices seeded bread 75g/2½oz unsalted butter, softened ¼ cucumber, sliced into thin rounds 150g/5½oz cheddar, grated 4 tbsp onion chutney Method Cut the crusts off the bread and butter one side of each.Lay the cucumber slices on half the white bread slices, then place the other half of the white slices on top. Spread half the seeded bread slices with the onion chutney and top with an even layer of grated cheddar. Place the other half of the seeded slices on top.Slice the sandwiches into fingers to serve. Cut the crusts off the bread and butter one side of each. Cut the crusts off the bread and butter one side of each. Lay the cucumber slices on half the white bread slices, then place the other half of the white slices on top. Lay the cucumber slices on half the white bread slices, then place the other half of the white slices on top. Spread half the seeded bread slices with the onion chutney and top with an even layer of grated cheddar. Place the other half of the seeded slices on top. Spread half the seeded bread slices with the onion chutney and top with an even layer of grated cheddar. Place the other half of the seeded slices on top. Slice the sandwiches into fingers to serve. Slice the sandwiches into fingers to serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb26eb3bdbfd0cbff890"
}
|
77a69326a6cf4797cb5c01a884c0731982ce45bd84eb39bc03112b94c4cbbca0
|
Air fryer apple, pear and raspberry crumble recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_apple_pear_and_68887_16x9.jpg Versatile, quick and easy, crumble is always popular. Here’s how to make it in the air fryer. This version uses apples, pears and raspberries, but use whatever fruit is in season. 3 Bramley apples, peeled, cored and roughly chopped2 ripe pears, peeled, cored and sliced4 bay leaves, lightly crushed1 tbsp brown sugar1 orange, grated zest and juice150g/5½oz fresh raspberries 3 Bramley apples, peeled, cored and roughly chopped 2 ripe pears, peeled, cored and sliced 4 bay leaves, lightly crushed 1 tbsp brown sugar 1 orange, grated zest and juice 150g/5½oz fresh raspberries 40g/1½oz rolled oats 60g/2¼oz plain flour 60g/2¼oz ground almonds60g/2¼oz butter, cubedpinch sea salt6 amaretti biscuits, finely crushed40g/1½oz soft brown sugar 40g/1½oz rolled oats 60g/2¼oz plain flour 60g/2¼oz ground almonds 60g/2¼oz butter, cubed pinch sea salt 6 amaretti biscuits, finely crushed 40g/1½oz soft brown sugar Method Preheat the air fryer to 180C.Put the apples, pears, bay leaves, sugar, orange zest and juice into a heatproof dish that fits into your air fryer, about 18cm/7in in diameter. Mix together, then air-fry for 15 minutes, stirring a couple of times during cooking. Remove and discard the bay leaves and stir through the raspberries.To make the topping, put the oats, flour, ground almonds and butter into a bowl with a pinch of sea salt and rub together to incorporate the butter. Stir through the amaretti crumbs and sugar, then sprinkle this mixture over the fruit.Cook in the air fryer for 10 minutes. Serve with a dollop of crème fraîche, ice cream or custard. Preheat the air fryer to 180C. Preheat the air fryer to 180C. Put the apples, pears, bay leaves, sugar, orange zest and juice into a heatproof dish that fits into your air fryer, about 18cm/7in in diameter. Mix together, then air-fry for 15 minutes, stirring a couple of times during cooking. Put the apples, pears, bay leaves, sugar, orange zest and juice into a heatproof dish that fits into your air fryer, about 18cm/7in in diameter. Mix together, then air-fry for 15 minutes, stirring a couple of times during cooking. Remove and discard the bay leaves and stir through the raspberries. Remove and discard the bay leaves and stir through the raspberries. To make the topping, put the oats, flour, ground almonds and butter into a bowl with a pinch of sea salt and rub together to incorporate the butter. Stir through the amaretti crumbs and sugar, then sprinkle this mixture over the fruit. To make the topping, put the oats, flour, ground almonds and butter into a bowl with a pinch of sea salt and rub together to incorporate the butter. Stir through the amaretti crumbs and sugar, then sprinkle this mixture over the fruit. Cook in the air fryer for 10 minutes. Serve with a dollop of crème fraîche, ice cream or custard. Cook in the air fryer for 10 minutes. Serve with a dollop of crème fraîche, ice cream or custard. Recipe tips I like the filling of a crumble to be quite tart as the topping is very sweet, but if you have a sweet tooth, you can add a little more sugar to the fruit mix. Both the fruit filling and the topping can be made in advance and frozen.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/air_fryer_apple_pear_and_68887",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Air fryer apple, pear and raspberry crumble recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_apple_pear_and_68887_16x9.jpg Versatile, quick and easy, crumble is always popular. Here’s how to make it in the air fryer. This version uses apples, pears and raspberries, but use whatever fruit is in season. 3 Bramley apples, peeled, cored and roughly chopped2 ripe pears, peeled, cored and sliced4 bay leaves, lightly crushed1 tbsp brown sugar1 orange, grated zest and juice150g/5½oz fresh raspberries 3 Bramley apples, peeled, cored and roughly chopped 2 ripe pears, peeled, cored and sliced 4 bay leaves, lightly crushed 1 tbsp brown sugar 1 orange, grated zest and juice 150g/5½oz fresh raspberries 40g/1½oz rolled oats 60g/2¼oz plain flour 60g/2¼oz ground almonds60g/2¼oz butter, cubedpinch sea salt6 amaretti biscuits, finely crushed40g/1½oz soft brown sugar 40g/1½oz rolled oats 60g/2¼oz plain flour 60g/2¼oz ground almonds 60g/2¼oz butter, cubed pinch sea salt 6 amaretti biscuits, finely crushed 40g/1½oz soft brown sugar Method Preheat the air fryer to 180C.Put the apples, pears, bay leaves, sugar, orange zest and juice into a heatproof dish that fits into your air fryer, about 18cm/7in in diameter. Mix together, then air-fry for 15 minutes, stirring a couple of times during cooking. Remove and discard the bay leaves and stir through the raspberries.To make the topping, put the oats, flour, ground almonds and butter into a bowl with a pinch of sea salt and rub together to incorporate the butter. Stir through the amaretti crumbs and sugar, then sprinkle this mixture over the fruit.Cook in the air fryer for 10 minutes. Serve with a dollop of crème fraîche, ice cream or custard. Preheat the air fryer to 180C. Preheat the air fryer to 180C. Put the apples, pears, bay leaves, sugar, orange zest and juice into a heatproof dish that fits into your air fryer, about 18cm/7in in diameter. Mix together, then air-fry for 15 minutes, stirring a couple of times during cooking. Put the apples, pears, bay leaves, sugar, orange zest and juice into a heatproof dish that fits into your air fryer, about 18cm/7in in diameter. Mix together, then air-fry for 15 minutes, stirring a couple of times during cooking. Remove and discard the bay leaves and stir through the raspberries. Remove and discard the bay leaves and stir through the raspberries. To make the topping, put the oats, flour, ground almonds and butter into a bowl with a pinch of sea salt and rub together to incorporate the butter. Stir through the amaretti crumbs and sugar, then sprinkle this mixture over the fruit. To make the topping, put the oats, flour, ground almonds and butter into a bowl with a pinch of sea salt and rub together to incorporate the butter. Stir through the amaretti crumbs and sugar, then sprinkle this mixture over the fruit. Cook in the air fryer for 10 minutes. Serve with a dollop of crème fraîche, ice cream or custard. Cook in the air fryer for 10 minutes. Serve with a dollop of crème fraîche, ice cream or custard. Recipe tips I like the filling of a crumble to be quite tart as the topping is very sweet, but if you have a sweet tooth, you can add a little more sugar to the fruit mix. Both the fruit filling and the topping can be made in advance and frozen."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb26eb3bdbfd0cbff891"
}
|
5ce11bd2dfabec4f2613c8989768c621f775a12b06d04404a685dd94f0549610
|
Air fryer apple-topped cake recipe
An average of 3.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_apple-topped_28871_16x9.jpg This low-maintenance air fryer cake is really easy and quick to make. It bakes perfectly in an air fryer and the apples on top keep it lovely and moist. 150g/5½oz unsalted butter, softened150g/5½oz caster sugar200g/7oz self-raising flour2 large free-range eggs2 tbsp milk (full-fat or skimmed)2 small red apples, cored, cut in half and finely sliced into half moons2 tsp light brown sugaricing sugar, for dustingdouble cream, to serve (optional) 150g/5½oz unsalted butter, softened 150g/5½oz caster sugar 200g/7oz self-raising flour 2 large free-range eggs 2 tbsp milk (full-fat or skimmed) 2 small red apples, cored, cut in half and finely sliced into half moons 2 tsp light brown sugar icing sugar, for dusting double cream, to serve (optional) Method Line a 20cm/8in round cake tin (or a cake tin that will fit inside the air fryer) with greaseproof paper. Whisk the butter, caster sugar, flour, eggs and milk in a large bowl using an electric whisk or in a stand mixer. Mix on a medium speed for a few minutes until well combined. Heat the air fryer to 160C.Pour the batter into the tin and arrange the apple slices on top in concentric circles. Sprinkle over the brown sugar to finish. Bake for 30 minutes (use the dessert or cake setting if there is one). Then reduce the temperature to 150C and bake for a further 5–6 minutes, or until cooked through. (These timings work for a 20cm/8in cake tin – if using a smaller tin, you may need to adjust the timings. Start with 5 minutes more baking time and then test to see if it is done. See Recipe Tip.) Remove from the air fryer, leave to cool for a few minutes and then remove the cake from the tin. Allow to cool then dust with the icing sugar. Slice and serve with the cream, if using. Line a 20cm/8in round cake tin (or a cake tin that will fit inside the air fryer) with greaseproof paper. Line a 20cm/8in round cake tin (or a cake tin that will fit inside the air fryer) with greaseproof paper. Whisk the butter, caster sugar, flour, eggs and milk in a large bowl using an electric whisk or in a stand mixer. Mix on a medium speed for a few minutes until well combined. Heat the air fryer to 160C. Whisk the butter, caster sugar, flour, eggs and milk in a large bowl using an electric whisk or in a stand mixer. Mix on a medium speed for a few minutes until well combined. Heat the air fryer to 160C. Pour the batter into the tin and arrange the apple slices on top in concentric circles. Sprinkle over the brown sugar to finish. Pour the batter into the tin and arrange the apple slices on top in concentric circles. Sprinkle over the brown sugar to finish. Bake for 30 minutes (use the dessert or cake setting if there is one). Then reduce the temperature to 150C and bake for a further 5–6 minutes, or until cooked through. (These timings work for a 20cm/8in cake tin – if using a smaller tin, you may need to adjust the timings. Start with 5 minutes more baking time and then test to see if it is done. See Recipe Tip.) Bake for 30 minutes (use the dessert or cake setting if there is one). Then reduce the temperature to 150C and bake for a further 5–6 minutes, or until cooked through. (These timings work for a 20cm/8in cake tin – if using a smaller tin, you may need to adjust the timings. Start with 5 minutes more baking time and then test to see if it is done. See Recipe Tip.) Remove from the air fryer, leave to cool for a few minutes and then remove the cake from the tin. Allow to cool then dust with the icing sugar. Slice and serve with the cream, if using. Remove from the air fryer, leave to cool for a few minutes and then remove the cake from the tin. Allow to cool then dust with the icing sugar. Slice and serve with the cream, if using. Recipe tips Substitutions Replace 50g/1¾oz flour with 50g/1¾oz ground almonds for a delicious nutty twist, replace the sliced apples with sliced plums, or add 50g/1¾oz chopped pistachios to the cake base. Timings This recipe suits a 20cm/8in cake tin. If using a smaller tin, bear in mind that the cooking time may increase. It is best to adjust the timings as detailed in the recipe and check every 3–4 minutes. If you do need to increase the cooking time, you may want to cover the top of the cake loosely with foil if it is getting a little too dark. This cake is best served on the day it is made, but it can also be tightly covered with cling film and frozen for up to 1 month. Defrost completely before serving. This recipe was developed using a 5.5 litre/9½ pint air fryer.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/air_fryer_apple-topped_28871",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Air fryer apple-topped cake recipe",
"content": "An average of 3.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_apple-topped_28871_16x9.jpg This low-maintenance air fryer cake is really easy and quick to make. It bakes perfectly in an air fryer and the apples on top keep it lovely and moist. 150g/5½oz unsalted butter, softened150g/5½oz caster sugar200g/7oz self-raising flour2 large free-range eggs2 tbsp milk (full-fat or skimmed)2 small red apples, cored, cut in half and finely sliced into half moons2 tsp light brown sugaricing sugar, for dustingdouble cream, to serve (optional) 150g/5½oz unsalted butter, softened 150g/5½oz caster sugar 200g/7oz self-raising flour 2 large free-range eggs 2 tbsp milk (full-fat or skimmed) 2 small red apples, cored, cut in half and finely sliced into half moons 2 tsp light brown sugar icing sugar, for dusting double cream, to serve (optional) Method Line a 20cm/8in round cake tin (or a cake tin that will fit inside the air fryer) with greaseproof paper. Whisk the butter, caster sugar, flour, eggs and milk in a large bowl using an electric whisk or in a stand mixer. Mix on a medium speed for a few minutes until well combined. Heat the air fryer to 160C.Pour the batter into the tin and arrange the apple slices on top in concentric circles. Sprinkle over the brown sugar to finish. Bake for 30 minutes (use the dessert or cake setting if there is one). Then reduce the temperature to 150C and bake for a further 5–6 minutes, or until cooked through. (These timings work for a 20cm/8in cake tin – if using a smaller tin, you may need to adjust the timings. Start with 5 minutes more baking time and then test to see if it is done. See Recipe Tip.) Remove from the air fryer, leave to cool for a few minutes and then remove the cake from the tin. Allow to cool then dust with the icing sugar. Slice and serve with the cream, if using. Line a 20cm/8in round cake tin (or a cake tin that will fit inside the air fryer) with greaseproof paper. Line a 20cm/8in round cake tin (or a cake tin that will fit inside the air fryer) with greaseproof paper. Whisk the butter, caster sugar, flour, eggs and milk in a large bowl using an electric whisk or in a stand mixer. Mix on a medium speed for a few minutes until well combined. Heat the air fryer to 160C. Whisk the butter, caster sugar, flour, eggs and milk in a large bowl using an electric whisk or in a stand mixer. Mix on a medium speed for a few minutes until well combined. Heat the air fryer to 160C. Pour the batter into the tin and arrange the apple slices on top in concentric circles. Sprinkle over the brown sugar to finish. Pour the batter into the tin and arrange the apple slices on top in concentric circles. Sprinkle over the brown sugar to finish. Bake for 30 minutes (use the dessert or cake setting if there is one). Then reduce the temperature to 150C and bake for a further 5–6 minutes, or until cooked through. (These timings work for a 20cm/8in cake tin – if using a smaller tin, you may need to adjust the timings. Start with 5 minutes more baking time and then test to see if it is done. See Recipe Tip.) Bake for 30 minutes (use the dessert or cake setting if there is one). Then reduce the temperature to 150C and bake for a further 5–6 minutes, or until cooked through. (These timings work for a 20cm/8in cake tin – if using a smaller tin, you may need to adjust the timings. Start with 5 minutes more baking time and then test to see if it is done. See Recipe Tip.) Remove from the air fryer, leave to cool for a few minutes and then remove the cake from the tin. Allow to cool then dust with the icing sugar. Slice and serve with the cream, if using. Remove from the air fryer, leave to cool for a few minutes and then remove the cake from the tin. Allow to cool then dust with the icing sugar. Slice and serve with the cream, if using. Recipe tips Substitutions Replace 50g/1¾oz flour with 50g/1¾oz ground almonds for a delicious nutty twist, replace the sliced apples with sliced plums, or add 50g/1¾oz chopped pistachios to the cake base. Timings This recipe suits a 20cm/8in cake tin. If using a smaller tin, bear in mind that the cooking time may increase. It is best to adjust the timings as detailed in the recipe and check every 3–4 minutes. If you do need to increase the cooking time, you may want to cover the top of the cake loosely with foil if it is getting a little too dark. This cake is best served on the day it is made, but it can also be tightly covered with cling film and frozen for up to 1 month. Defrost completely before serving. This recipe was developed using a 5.5 litre/9½ pint air fryer."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb26eb3bdbfd0cbff892"
}
|
1c1c3d3b04fda975de38c127968a32cad40322fc89ba711c9c7592aeaa21437c
|
Air fryer aubergine parmigiana recipe
An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_aubergine_96744_16x9.jpg Get all the cheesy comforting flavour of a classic aubergine parmigiana in minutes by using an air fryer. Serve with crusty bread and a salad for a complete dinner. 2 aubergines, sliced into 2cm/¾in thick slices150g/5½oz ball mozzarella, drained2 tbsp olive oilpinch dried oregano150g/5½oz passata20g/¾oz fresh breadcrumbs10g/⅓oz fresh basil leaves (optional)25g/1oz Parmesan or vegetarian hard cheese, finely gratedsea saltcrusty bread and green salad, to serve 2 aubergines, sliced into 2cm/¾in thick slices 150g/5½oz ball mozzarella, drained 2 tbsp olive oil pinch dried oregano 150g/5½oz passata 20g/¾oz fresh breadcrumbs 10g/⅓oz fresh basil leaves (optional) 25g/1oz Parmesan or vegetarian hard cheese, finely grated sea salt crusty bread and green salad, to serve Method Lay the aubergine slices on a board and sprinkle over a good pinch of sea salt. Rub into the aubergine and set aside for 10 minutes.Meanwhile, tear up the mozzarella for the topping and place the torn bits on kitchen paper. Set aside while you prepare the rest of the dish.Preheat the air fryer to 200C.Dry the aubergine with a little kitchen paper and brush off the salt. Rub each piece of aubergine with a little olive oil on both sides. Air-fry the aubergine slices in single layers for 10 minutes, turning halfway through the cooking time (two batches should work).Meanwhile, stir the dried oregano into the passata. To layer up the parmigiana, spread the breadcrumbs over the base of a 20cm/8in round ovenproof dish (see Recipe Tip). Spoon over 2 tablespoons of the passata sauce. Spread over half the aubergine slices and tear over half the basil leaves, if using. Spoon over half of the remaining passata sauce, then top with half of the mozzarella and half of the Parmesan. Add the remaining aubergine, torn basil, then the passata and finally the remaining mozzarella and Parmesan.Reduce the air fryer to 180C, then cook the layered parmigiana for 12–15 minutes until the cheese is golden and bubbling. Remove and allow to stand for 5 minutes before serving. Serve with crusty bread to mop up the juices and a green salad. Lay the aubergine slices on a board and sprinkle over a good pinch of sea salt. Rub into the aubergine and set aside for 10 minutes. Lay the aubergine slices on a board and sprinkle over a good pinch of sea salt. Rub into the aubergine and set aside for 10 minutes. Meanwhile, tear up the mozzarella for the topping and place the torn bits on kitchen paper. Set aside while you prepare the rest of the dish. Meanwhile, tear up the mozzarella for the topping and place the torn bits on kitchen paper. Set aside while you prepare the rest of the dish. Preheat the air fryer to 200C. Preheat the air fryer to 200C. Dry the aubergine with a little kitchen paper and brush off the salt. Rub each piece of aubergine with a little olive oil on both sides. Air-fry the aubergine slices in single layers for 10 minutes, turning halfway through the cooking time (two batches should work). Dry the aubergine with a little kitchen paper and brush off the salt. Rub each piece of aubergine with a little olive oil on both sides. Air-fry the aubergine slices in single layers for 10 minutes, turning halfway through the cooking time (two batches should work). Meanwhile, stir the dried oregano into the passata. Meanwhile, stir the dried oregano into the passata. To layer up the parmigiana, spread the breadcrumbs over the base of a 20cm/8in round ovenproof dish (see Recipe Tip). Spoon over 2 tablespoons of the passata sauce. To layer up the parmigiana, spread the breadcrumbs over the base of a 20cm/8in round ovenproof dish (see Recipe Tip). Spoon over 2 tablespoons of the passata sauce. Spread over half the aubergine slices and tear over half the basil leaves, if using. Spoon over half of the remaining passata sauce, then top with half of the mozzarella and half of the Parmesan. Spread over half the aubergine slices and tear over half the basil leaves, if using. Spoon over half of the remaining passata sauce, then top with half of the mozzarella and half of the Parmesan. Add the remaining aubergine, torn basil, then the passata and finally the remaining mozzarella and Parmesan. Add the remaining aubergine, torn basil, then the passata and finally the remaining mozzarella and Parmesan. Reduce the air fryer to 180C, then cook the layered parmigiana for 12–15 minutes until the cheese is golden and bubbling. Remove and allow to stand for 5 minutes before serving. Reduce the air fryer to 180C, then cook the layered parmigiana for 12–15 minutes until the cheese is golden and bubbling. Remove and allow to stand for 5 minutes before serving. Serve with crusty bread to mop up the juices and a green salad. Serve with crusty bread to mop up the juices and a green salad. Recipe tips Air fryers can have small baskets, so if you don’t have an ovenproof dish that works you can use any small cake tin, too – just line it with kitchen foil or baking paper. I used a 20cm/8in lined springform cake tin. You can also use a similar volume dish in a different shape, such as rectangle or oval, that fits into your air fryer. This recipe was developed using a 5.5 litre/9½ pint air fryer.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/air_fryer_aubergine_96744",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Air fryer aubergine parmigiana recipe",
"content": "An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_aubergine_96744_16x9.jpg Get all the cheesy comforting flavour of a classic aubergine parmigiana in minutes by using an air fryer. Serve with crusty bread and a salad for a complete dinner. 2 aubergines, sliced into 2cm/¾in thick slices150g/5½oz ball mozzarella, drained2 tbsp olive oilpinch dried oregano150g/5½oz passata20g/¾oz fresh breadcrumbs10g/⅓oz fresh basil leaves (optional)25g/1oz Parmesan or vegetarian hard cheese, finely gratedsea saltcrusty bread and green salad, to serve 2 aubergines, sliced into 2cm/¾in thick slices 150g/5½oz ball mozzarella, drained 2 tbsp olive oil pinch dried oregano 150g/5½oz passata 20g/¾oz fresh breadcrumbs 10g/⅓oz fresh basil leaves (optional) 25g/1oz Parmesan or vegetarian hard cheese, finely grated sea salt crusty bread and green salad, to serve Method Lay the aubergine slices on a board and sprinkle over a good pinch of sea salt. Rub into the aubergine and set aside for 10 minutes.Meanwhile, tear up the mozzarella for the topping and place the torn bits on kitchen paper. Set aside while you prepare the rest of the dish.Preheat the air fryer to 200C.Dry the aubergine with a little kitchen paper and brush off the salt. Rub each piece of aubergine with a little olive oil on both sides. Air-fry the aubergine slices in single layers for 10 minutes, turning halfway through the cooking time (two batches should work).Meanwhile, stir the dried oregano into the passata. To layer up the parmigiana, spread the breadcrumbs over the base of a 20cm/8in round ovenproof dish (see Recipe Tip). Spoon over 2 tablespoons of the passata sauce. Spread over half the aubergine slices and tear over half the basil leaves, if using. Spoon over half of the remaining passata sauce, then top with half of the mozzarella and half of the Parmesan. Add the remaining aubergine, torn basil, then the passata and finally the remaining mozzarella and Parmesan.Reduce the air fryer to 180C, then cook the layered parmigiana for 12–15 minutes until the cheese is golden and bubbling. Remove and allow to stand for 5 minutes before serving. Serve with crusty bread to mop up the juices and a green salad. Lay the aubergine slices on a board and sprinkle over a good pinch of sea salt. Rub into the aubergine and set aside for 10 minutes. Lay the aubergine slices on a board and sprinkle over a good pinch of sea salt. Rub into the aubergine and set aside for 10 minutes. Meanwhile, tear up the mozzarella for the topping and place the torn bits on kitchen paper. Set aside while you prepare the rest of the dish. Meanwhile, tear up the mozzarella for the topping and place the torn bits on kitchen paper. Set aside while you prepare the rest of the dish. Preheat the air fryer to 200C. Preheat the air fryer to 200C. Dry the aubergine with a little kitchen paper and brush off the salt. Rub each piece of aubergine with a little olive oil on both sides. Air-fry the aubergine slices in single layers for 10 minutes, turning halfway through the cooking time (two batches should work). Dry the aubergine with a little kitchen paper and brush off the salt. Rub each piece of aubergine with a little olive oil on both sides. Air-fry the aubergine slices in single layers for 10 minutes, turning halfway through the cooking time (two batches should work). Meanwhile, stir the dried oregano into the passata. Meanwhile, stir the dried oregano into the passata. To layer up the parmigiana, spread the breadcrumbs over the base of a 20cm/8in round ovenproof dish (see Recipe Tip). Spoon over 2 tablespoons of the passata sauce. To layer up the parmigiana, spread the breadcrumbs over the base of a 20cm/8in round ovenproof dish (see Recipe Tip). Spoon over 2 tablespoons of the passata sauce. Spread over half the aubergine slices and tear over half the basil leaves, if using. Spoon over half of the remaining passata sauce, then top with half of the mozzarella and half of the Parmesan. Spread over half the aubergine slices and tear over half the basil leaves, if using. Spoon over half of the remaining passata sauce, then top with half of the mozzarella and half of the Parmesan. Add the remaining aubergine, torn basil, then the passata and finally the remaining mozzarella and Parmesan. Add the remaining aubergine, torn basil, then the passata and finally the remaining mozzarella and Parmesan. Reduce the air fryer to 180C, then cook the layered parmigiana for 12–15 minutes until the cheese is golden and bubbling. Remove and allow to stand for 5 minutes before serving. Reduce the air fryer to 180C, then cook the layered parmigiana for 12–15 minutes until the cheese is golden and bubbling. Remove and allow to stand for 5 minutes before serving. Serve with crusty bread to mop up the juices and a green salad. Serve with crusty bread to mop up the juices and a green salad. Recipe tips Air fryers can have small baskets, so if you don’t have an ovenproof dish that works you can use any small cake tin, too – just line it with kitchen foil or baking paper. I used a 20cm/8in lined springform cake tin. You can also use a similar volume dish in a different shape, such as rectangle or oval, that fits into your air fryer. This recipe was developed using a 5.5 litre/9½ pint air fryer."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb27eb3bdbfd0cbff893"
}
|
e56326ff81280366ce49dc926e004a82073dcc3b088612470559d1b3c039c5a8
|
Air fryer baked cheesecake recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_baked_10460_16x9.jpg This easy and affordable baked cheesecake by Poppy O'Toole is cooked in an air fryer with delicious results. 250g/9oz digestive biscuits75g/2½oz unsalted butter600g/1lb 5oz full-fat cream cheese300g/10½oz soured cream3 whole free-range eggs, plus 1 yolk250g/9oz golden caster sugar1 lemon, zest only½ tsp vanilla bean paste3 tbsp cornflour 250g/9oz digestive biscuits 75g/2½oz unsalted butter 600g/1lb 5oz full-fat cream cheese 300g/10½oz soured cream 3 whole free-range eggs, plus 1 yolk 250g/9oz golden caster sugar 1 lemon, zest only ½ tsp vanilla bean paste 3 tbsp cornflour Method Line the base of a 20cm/8in springform tin with greaseproof paper, or use whatever size springform tin fits inside your air fryer. Wrap the base and sides of the tin with kitchen foil to prevent any leakages.Blend the biscuits in a food processor until fine. Melt the butter in a small saucepan then stir in the crushed biscuits. Press the mixture evenly into the bottom of the tin and place in the fridge for about 30 minutes, until firm.Heat the air fryer to 140C. In a large bowl, beat the cream cheese, soured cream, eggs, egg yolk, sugar, lemon zest and vanilla until combined. Fold in the cornflour.Pour the mixture into the tin and smooth it out evenly. Carefully place the tin in the air fryer basket and bake the cheesecake for 45–60 minutes, until just set (but decrease the cooking time if you’re using a smaller tin). Turn off the air fryer, open the drawer a little and leave the cheesecake to cool before removing. Once cool, chill in the fridge (or overnight if you can wait that long) before serving. Line the base of a 20cm/8in springform tin with greaseproof paper, or use whatever size springform tin fits inside your air fryer. Wrap the base and sides of the tin with kitchen foil to prevent any leakages. Line the base of a 20cm/8in springform tin with greaseproof paper, or use whatever size springform tin fits inside your air fryer. Wrap the base and sides of the tin with kitchen foil to prevent any leakages. Blend the biscuits in a food processor until fine. Melt the butter in a small saucepan then stir in the crushed biscuits. Press the mixture evenly into the bottom of the tin and place in the fridge for about 30 minutes, until firm. Blend the biscuits in a food processor until fine. Melt the butter in a small saucepan then stir in the crushed biscuits. Press the mixture evenly into the bottom of the tin and place in the fridge for about 30 minutes, until firm. Heat the air fryer to 140C. In a large bowl, beat the cream cheese, soured cream, eggs, egg yolk, sugar, lemon zest and vanilla until combined. Fold in the cornflour. Heat the air fryer to 140C. In a large bowl, beat the cream cheese, soured cream, eggs, egg yolk, sugar, lemon zest and vanilla until combined. Fold in the cornflour. Pour the mixture into the tin and smooth it out evenly. Carefully place the tin in the air fryer basket and bake the cheesecake for 45–60 minutes, until just set (but decrease the cooking time if you’re using a smaller tin). Pour the mixture into the tin and smooth it out evenly. Carefully place the tin in the air fryer basket and bake the cheesecake for 45–60 minutes, until just set (but decrease the cooking time if you’re using a smaller tin). Turn off the air fryer, open the drawer a little and leave the cheesecake to cool before removing. Once cool, chill in the fridge (or overnight if you can wait that long) before serving. Turn off the air fryer, open the drawer a little and leave the cheesecake to cool before removing. Once cool, chill in the fridge (or overnight if you can wait that long) before serving.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/air_fryer_baked_10460",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Air fryer baked cheesecake recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_baked_10460_16x9.jpg This easy and affordable baked cheesecake by Poppy O'Toole is cooked in an air fryer with delicious results. 250g/9oz digestive biscuits75g/2½oz unsalted butter600g/1lb 5oz full-fat cream cheese300g/10½oz soured cream3 whole free-range eggs, plus 1 yolk250g/9oz golden caster sugar1 lemon, zest only½ tsp vanilla bean paste3 tbsp cornflour 250g/9oz digestive biscuits 75g/2½oz unsalted butter 600g/1lb 5oz full-fat cream cheese 300g/10½oz soured cream 3 whole free-range eggs, plus 1 yolk 250g/9oz golden caster sugar 1 lemon, zest only ½ tsp vanilla bean paste 3 tbsp cornflour Method Line the base of a 20cm/8in springform tin with greaseproof paper, or use whatever size springform tin fits inside your air fryer. Wrap the base and sides of the tin with kitchen foil to prevent any leakages.Blend the biscuits in a food processor until fine. Melt the butter in a small saucepan then stir in the crushed biscuits. Press the mixture evenly into the bottom of the tin and place in the fridge for about 30 minutes, until firm.Heat the air fryer to 140C. In a large bowl, beat the cream cheese, soured cream, eggs, egg yolk, sugar, lemon zest and vanilla until combined. Fold in the cornflour.Pour the mixture into the tin and smooth it out evenly. Carefully place the tin in the air fryer basket and bake the cheesecake for 45–60 minutes, until just set (but decrease the cooking time if you’re using a smaller tin). Turn off the air fryer, open the drawer a little and leave the cheesecake to cool before removing. Once cool, chill in the fridge (or overnight if you can wait that long) before serving. Line the base of a 20cm/8in springform tin with greaseproof paper, or use whatever size springform tin fits inside your air fryer. Wrap the base and sides of the tin with kitchen foil to prevent any leakages. Line the base of a 20cm/8in springform tin with greaseproof paper, or use whatever size springform tin fits inside your air fryer. Wrap the base and sides of the tin with kitchen foil to prevent any leakages. Blend the biscuits in a food processor until fine. Melt the butter in a small saucepan then stir in the crushed biscuits. Press the mixture evenly into the bottom of the tin and place in the fridge for about 30 minutes, until firm. Blend the biscuits in a food processor until fine. Melt the butter in a small saucepan then stir in the crushed biscuits. Press the mixture evenly into the bottom of the tin and place in the fridge for about 30 minutes, until firm. Heat the air fryer to 140C. In a large bowl, beat the cream cheese, soured cream, eggs, egg yolk, sugar, lemon zest and vanilla until combined. Fold in the cornflour. Heat the air fryer to 140C. In a large bowl, beat the cream cheese, soured cream, eggs, egg yolk, sugar, lemon zest and vanilla until combined. Fold in the cornflour. Pour the mixture into the tin and smooth it out evenly. Carefully place the tin in the air fryer basket and bake the cheesecake for 45–60 minutes, until just set (but decrease the cooking time if you’re using a smaller tin). Pour the mixture into the tin and smooth it out evenly. Carefully place the tin in the air fryer basket and bake the cheesecake for 45–60 minutes, until just set (but decrease the cooking time if you’re using a smaller tin). Turn off the air fryer, open the drawer a little and leave the cheesecake to cool before removing. Once cool, chill in the fridge (or overnight if you can wait that long) before serving. Turn off the air fryer, open the drawer a little and leave the cheesecake to cool before removing. Once cool, chill in the fridge (or overnight if you can wait that long) before serving."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb27eb3bdbfd0cbff894"
}
|
be220cee7b3f335370a62f10053fbc5959a9a6a6b9a28b66edf7eb966c6ab2d2
|
Air fryer baked eggs recipe
An average of 4.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_baked_eggs_07431_16x9.jpg Quick and easy, these baked eggs make a delicious breakfast or brunch served with a side of buttered toast soldiers. Enjoy as they are or get creative with a variety of toppings. 2 tsp softened butter, for greasing4 medium free-range eggs4 tbsp double cream salt and freshly ground black pepper 2 tsp softened butter, for greasing 4 medium free-range eggs 4 tbsp double cream salt and freshly ground black pepper 4 cherry tomatoes, cut into quarters 2 rashers cooked smoked streaky bacon, cut into small pieces 4 tsp grated cheddar 4 cherry tomatoes, cut into quarters 2 rashers cooked smoked streaky bacon, cut into small pieces 4 tsp grated cheddar 12 leaves baby spinach, finely shredded 8 black olives, de-stoned and roughly chopped4 tbsp crumbled feta 12 leaves baby spinach, finely shredded 8 black olives, de-stoned and roughly chopped 4 tbsp crumbled feta 4 tbsp Greek-style or natural yoghurt4 tbsp finely chopped pepper (any colour) 4 pinches dried red chilli flakes 4 pinches ground cumin 1 tsp finely shredded fresh parsley, to be sprinkled after cooking 4 tbsp Greek-style or natural yoghurt 4 tbsp finely chopped pepper (any colour) 4 pinches dried red chilli flakes 4 pinches ground cumin 1 tsp finely shredded fresh parsley, to be sprinkled after cooking Method Preheat the air fryer to 150C. Lightly grease the inside of four 120ml/4oz ramekins with the butter.Crack an egg into each ramekin, making sure the yolk stays whole. Spoon 1 tablespoon of cream over the egg white – it doesn’t matter if it spreads a little onto the yolk. If using a topping, add your chosen ingredients now, dividing the quantities listed above equally between the four ramekins. Each topping recipe is enough for four eggs.For the basic eggs, bake in the air fryer for 7–10 minutes, or until the whites are just set and the yolk is cooked to your liking. For eggs with added toppings, bake for 12–15 minutes. Season with salt and freshly ground black pepper to serve. Preheat the air fryer to 150C. Lightly grease the inside of four 120ml/4oz ramekins with the butter. Preheat the air fryer to 150C. Lightly grease the inside of four 120ml/4oz ramekins with the butter. Crack an egg into each ramekin, making sure the yolk stays whole. Spoon 1 tablespoon of cream over the egg white – it doesn’t matter if it spreads a little onto the yolk. Crack an egg into each ramekin, making sure the yolk stays whole. Spoon 1 tablespoon of cream over the egg white – it doesn’t matter if it spreads a little onto the yolk. If using a topping, add your chosen ingredients now, dividing the quantities listed above equally between the four ramekins. Each topping recipe is enough for four eggs. If using a topping, add your chosen ingredients now, dividing the quantities listed above equally between the four ramekins. Each topping recipe is enough for four eggs. For the basic eggs, bake in the air fryer for 7–10 minutes, or until the whites are just set and the yolk is cooked to your liking. For eggs with added toppings, bake for 12–15 minutes. For the basic eggs, bake in the air fryer for 7–10 minutes, or until the whites are just set and the yolk is cooked to your liking. For eggs with added toppings, bake for 12–15 minutes. Season with salt and freshly ground black pepper to serve. Season with salt and freshly ground black pepper to serve.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/air_fryer_baked_eggs_07431",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Air fryer baked eggs recipe",
"content": "An average of 4.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_baked_eggs_07431_16x9.jpg Quick and easy, these baked eggs make a delicious breakfast or brunch served with a side of buttered toast soldiers. Enjoy as they are or get creative with a variety of toppings. 2 tsp softened butter, for greasing4 medium free-range eggs4 tbsp double cream salt and freshly ground black pepper 2 tsp softened butter, for greasing 4 medium free-range eggs 4 tbsp double cream salt and freshly ground black pepper 4 cherry tomatoes, cut into quarters 2 rashers cooked smoked streaky bacon, cut into small pieces 4 tsp grated cheddar 4 cherry tomatoes, cut into quarters 2 rashers cooked smoked streaky bacon, cut into small pieces 4 tsp grated cheddar 12 leaves baby spinach, finely shredded 8 black olives, de-stoned and roughly chopped4 tbsp crumbled feta 12 leaves baby spinach, finely shredded 8 black olives, de-stoned and roughly chopped 4 tbsp crumbled feta 4 tbsp Greek-style or natural yoghurt4 tbsp finely chopped pepper (any colour) 4 pinches dried red chilli flakes 4 pinches ground cumin 1 tsp finely shredded fresh parsley, to be sprinkled after cooking 4 tbsp Greek-style or natural yoghurt 4 tbsp finely chopped pepper (any colour) 4 pinches dried red chilli flakes 4 pinches ground cumin 1 tsp finely shredded fresh parsley, to be sprinkled after cooking Method Preheat the air fryer to 150C. Lightly grease the inside of four 120ml/4oz ramekins with the butter.Crack an egg into each ramekin, making sure the yolk stays whole. Spoon 1 tablespoon of cream over the egg white – it doesn’t matter if it spreads a little onto the yolk. If using a topping, add your chosen ingredients now, dividing the quantities listed above equally between the four ramekins. Each topping recipe is enough for four eggs.For the basic eggs, bake in the air fryer for 7–10 minutes, or until the whites are just set and the yolk is cooked to your liking. For eggs with added toppings, bake for 12–15 minutes. Season with salt and freshly ground black pepper to serve. Preheat the air fryer to 150C. Lightly grease the inside of four 120ml/4oz ramekins with the butter. Preheat the air fryer to 150C. Lightly grease the inside of four 120ml/4oz ramekins with the butter. Crack an egg into each ramekin, making sure the yolk stays whole. Spoon 1 tablespoon of cream over the egg white – it doesn’t matter if it spreads a little onto the yolk. Crack an egg into each ramekin, making sure the yolk stays whole. Spoon 1 tablespoon of cream over the egg white – it doesn’t matter if it spreads a little onto the yolk. If using a topping, add your chosen ingredients now, dividing the quantities listed above equally between the four ramekins. Each topping recipe is enough for four eggs. If using a topping, add your chosen ingredients now, dividing the quantities listed above equally between the four ramekins. Each topping recipe is enough for four eggs. For the basic eggs, bake in the air fryer for 7–10 minutes, or until the whites are just set and the yolk is cooked to your liking. For eggs with added toppings, bake for 12–15 minutes. For the basic eggs, bake in the air fryer for 7–10 minutes, or until the whites are just set and the yolk is cooked to your liking. For eggs with added toppings, bake for 12–15 minutes. Season with salt and freshly ground black pepper to serve. Season with salt and freshly ground black pepper to serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb27eb3bdbfd0cbff895"
}
|
05e1c422c62bca4c32c3b6e037bf2d6324e07b16c9c4183318a28ab6b380ab01
|
Air fryer beef tacos recipe
An average of 3.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_beef_and_basil_77930_16x9.jpg The air fryer is just the thing to quickly cook strips of steak for this beef taco recipe, served with a tomato and chilli dressing. Feel free to riff on the herbs - basil is great, but you might be a fan of the traditional coriander. It makes 8 tacos, so it’s ideal for sharing. 500g/1lb 2oz rump or sirloin steak, cut into strips or small chunks1 tsp vegetable oil 1 tbsp Cajun seasoning 1 lime, juice only8 small soft tortilla wrapslime wedges, to servepomegranate seeds, to serve (optional) 500g/1lb 2oz rump or sirloin steak, cut into strips or small chunks 1 tsp vegetable oil 1 tbsp Cajun seasoning 1 lime, juice only 8 small soft tortilla wraps lime wedges, to serve pomegranate seeds, to serve (optional) handful fresh basil 3 tbsp olive oil2 garlic cloves, crushed1 red chilli, seeds removed, choppedhandful cherry tomatoes, finely chopped salt and freshly ground black pepper handful fresh basil 3 tbsp olive oil 2 garlic cloves, crushed 1 red chilli, seeds removed, chopped handful cherry tomatoes, finely chopped salt and freshly ground black pepper Method Preheat the air fryer to 200C. Coat the steak in the oil, Cajun seasoning and lime juice. Air-fry the steak for 6 minutes then shake the air fryer basket and cook for a further 2 minutes.Meanwhile, to make the dressing, combine all the ingredients in a bowl.Wrap the tortillas in foil and add to the air fryer for 2 minutes to warm through. Alternatively, char them over a gas hob.Add the steak to the tortillas and top with the dressing. Serve with lime wedges to squeeze over. If you like, sprinkle over some pomegranate seeds for a fresh, juicy contrast. Preheat the air fryer to 200C. Preheat the air fryer to 200C. Coat the steak in the oil, Cajun seasoning and lime juice. Air-fry the steak for 6 minutes then shake the air fryer basket and cook for a further 2 minutes. Coat the steak in the oil, Cajun seasoning and lime juice. Air-fry the steak for 6 minutes then shake the air fryer basket and cook for a further 2 minutes. Meanwhile, to make the dressing, combine all the ingredients in a bowl. Meanwhile, to make the dressing, combine all the ingredients in a bowl. Wrap the tortillas in foil and add to the air fryer for 2 minutes to warm through. Alternatively, char them over a gas hob. Wrap the tortillas in foil and add to the air fryer for 2 minutes to warm through. Alternatively, char them over a gas hob. Add the steak to the tortillas and top with the dressing. Serve with lime wedges to squeeze over. If you like, sprinkle over some pomegranate seeds for a fresh, juicy contrast. Add the steak to the tortillas and top with the dressing. Serve with lime wedges to squeeze over. If you like, sprinkle over some pomegranate seeds for a fresh, juicy contrast.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/air_fryer_beef_and_basil_77930",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Air fryer beef tacos 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/air_fryer_beef_and_basil_77930_16x9.jpg The air fryer is just the thing to quickly cook strips of steak for this beef taco recipe, served with a tomato and chilli dressing. Feel free to riff on the herbs - basil is great, but you might be a fan of the traditional coriander. It makes 8 tacos, so it’s ideal for sharing. 500g/1lb 2oz rump or sirloin steak, cut into strips or small chunks1 tsp vegetable oil 1 tbsp Cajun seasoning 1 lime, juice only8 small soft tortilla wrapslime wedges, to servepomegranate seeds, to serve (optional) 500g/1lb 2oz rump or sirloin steak, cut into strips or small chunks 1 tsp vegetable oil 1 tbsp Cajun seasoning 1 lime, juice only 8 small soft tortilla wraps lime wedges, to serve pomegranate seeds, to serve (optional) handful fresh basil 3 tbsp olive oil2 garlic cloves, crushed1 red chilli, seeds removed, choppedhandful cherry tomatoes, finely chopped salt and freshly ground black pepper handful fresh basil 3 tbsp olive oil 2 garlic cloves, crushed 1 red chilli, seeds removed, chopped handful cherry tomatoes, finely chopped salt and freshly ground black pepper Method Preheat the air fryer to 200C. Coat the steak in the oil, Cajun seasoning and lime juice. Air-fry the steak for 6 minutes then shake the air fryer basket and cook for a further 2 minutes.Meanwhile, to make the dressing, combine all the ingredients in a bowl.Wrap the tortillas in foil and add to the air fryer for 2 minutes to warm through. Alternatively, char them over a gas hob.Add the steak to the tortillas and top with the dressing. Serve with lime wedges to squeeze over. If you like, sprinkle over some pomegranate seeds for a fresh, juicy contrast. Preheat the air fryer to 200C. Preheat the air fryer to 200C. Coat the steak in the oil, Cajun seasoning and lime juice. Air-fry the steak for 6 minutes then shake the air fryer basket and cook for a further 2 minutes. Coat the steak in the oil, Cajun seasoning and lime juice. Air-fry the steak for 6 minutes then shake the air fryer basket and cook for a further 2 minutes. Meanwhile, to make the dressing, combine all the ingredients in a bowl. Meanwhile, to make the dressing, combine all the ingredients in a bowl. Wrap the tortillas in foil and add to the air fryer for 2 minutes to warm through. Alternatively, char them over a gas hob. Wrap the tortillas in foil and add to the air fryer for 2 minutes to warm through. Alternatively, char them over a gas hob. Add the steak to the tortillas and top with the dressing. Serve with lime wedges to squeeze over. If you like, sprinkle over some pomegranate seeds for a fresh, juicy contrast. Add the steak to the tortillas and top with the dressing. Serve with lime wedges to squeeze over. If you like, sprinkle over some pomegranate seeds for a fresh, juicy contrast."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb28eb3bdbfd0cbff896"
}
|
fae5453bc4df00e984c676698861deda26f0be019e5b6a53c81f4d00a39aee2d
|
Air fryer blueberry baked oats recipe
An average of 3.7 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_baked_79434_16x9.jpg These air fryer blueberry baked oats give the illusion of eating cake for breakfast! The whole family will be begging you to make them every morning. In November 2023, this recipe was costed at an average of £1.54 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving (excluding yoghurt) provides 376 kcal, 13g protein, 56g carbohydrate (of which 23g sugars), 10g fat (of which 3.7g saturates), 4.3g fibre and 0.94g salt. 2 free-range eggs400ml/14fl oz milk4 tbsp runny honey or maple syrup200g/7oz porridge oats2 tsp baking powderlarge pinch salt100g/3½oz fresh blueberries or any frozen berriesplain yoghurt, to serve (optional) 2 free-range eggs 400ml/14fl oz milk 4 tbsp runny honey or maple syrup 200g/7oz porridge oats 2 tsp baking powder large pinch salt 100g/3½oz fresh blueberries or any frozen berries plain yoghurt, to serve (optional) Method Beat together the eggs, milk and honey in a large bowl. Add the oats, baking powder and salt to the bowl, stirring until well mixed. If you have time, leave to sit for 5–10 minutes so the oats can soak up the milk. Preheat the air fryer to 175C. Divide the mixture between four small heatproof dishes or 150ml/5fl oz ramekins and then scatter over the blueberries. Air fry for 10–12 minutes until golden and set. Serve warm or chilled, topped with a spoonful of yoghurt, if using. Beat together the eggs, milk and honey in a large bowl. Add the oats, baking powder and salt to the bowl, stirring until well mixed. If you have time, leave to sit for 5–10 minutes so the oats can soak up the milk. Preheat the air fryer to 175C. Beat together the eggs, milk and honey in a large bowl. Add the oats, baking powder and salt to the bowl, stirring until well mixed. If you have time, leave to sit for 5–10 minutes so the oats can soak up the milk. Preheat the air fryer to 175C. Divide the mixture between four small heatproof dishes or 150ml/5fl oz ramekins and then scatter over the blueberries. Divide the mixture between four small heatproof dishes or 150ml/5fl oz ramekins and then scatter over the blueberries. Air fry for 10–12 minutes until golden and set. Serve warm or chilled, topped with a spoonful of yoghurt, if using. Air fry for 10–12 minutes until golden and set. Serve warm or chilled, topped with a spoonful of yoghurt, if using. Recipe tips Make the mixture the night before and store covered in the fridge to make breakfast even faster in the morning. Remove from the fridge to allow to come to room temperature before topping with blueberries and cooking. If you don't have an air fryer you can bake these in an oven preheated to 200C/180C Fan/Gas 6 for 20-25 minutes.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/air_fryer_baked_79434",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Air fryer blueberry baked oats recipe",
"content": "An average of 3.7 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_baked_79434_16x9.jpg These air fryer blueberry baked oats give the illusion of eating cake for breakfast! The whole family will be begging you to make them every morning. In November 2023, this recipe was costed at an average of £1.54 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving (excluding yoghurt) provides 376 kcal, 13g protein, 56g carbohydrate (of which 23g sugars), 10g fat (of which 3.7g saturates), 4.3g fibre and 0.94g salt. 2 free-range eggs400ml/14fl oz milk4 tbsp runny honey or maple syrup200g/7oz porridge oats2 tsp baking powderlarge pinch salt100g/3½oz fresh blueberries or any frozen berriesplain yoghurt, to serve (optional) 2 free-range eggs 400ml/14fl oz milk 4 tbsp runny honey or maple syrup 200g/7oz porridge oats 2 tsp baking powder large pinch salt 100g/3½oz fresh blueberries or any frozen berries plain yoghurt, to serve (optional) Method Beat together the eggs, milk and honey in a large bowl. Add the oats, baking powder and salt to the bowl, stirring until well mixed. If you have time, leave to sit for 5–10 minutes so the oats can soak up the milk. Preheat the air fryer to 175C. Divide the mixture between four small heatproof dishes or 150ml/5fl oz ramekins and then scatter over the blueberries. Air fry for 10–12 minutes until golden and set. Serve warm or chilled, topped with a spoonful of yoghurt, if using. Beat together the eggs, milk and honey in a large bowl. Add the oats, baking powder and salt to the bowl, stirring until well mixed. If you have time, leave to sit for 5–10 minutes so the oats can soak up the milk. Preheat the air fryer to 175C. Beat together the eggs, milk and honey in a large bowl. Add the oats, baking powder and salt to the bowl, stirring until well mixed. If you have time, leave to sit for 5–10 minutes so the oats can soak up the milk. Preheat the air fryer to 175C. Divide the mixture between four small heatproof dishes or 150ml/5fl oz ramekins and then scatter over the blueberries. Divide the mixture between four small heatproof dishes or 150ml/5fl oz ramekins and then scatter over the blueberries. Air fry for 10–12 minutes until golden and set. Serve warm or chilled, topped with a spoonful of yoghurt, if using. Air fry for 10–12 minutes until golden and set. Serve warm or chilled, topped with a spoonful of yoghurt, if using. Recipe tips Make the mixture the night before and store covered in the fridge to make breakfast even faster in the morning. Remove from the fridge to allow to come to room temperature before topping with blueberries and cooking. If you don't have an air fryer you can bake these in an oven preheated to 200C/180C Fan/Gas 6 for 20-25 minutes."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb28eb3bdbfd0cbff897"
}
|
4941b3a9fbf543e6462909da6c6caccdd82a4f2c3575b9f60b653ad12b1792ee
|
Air fryer broccoli with chilli and garlic recipe
An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_broccoli_with_88291_16x9.jpg A great and simple way to serve broccoli, this chilli-spiked side dish is just as delicious warm or served cold. 1 head broccoli, cut into floretsolive oil spray1 tbsp balsamic vinegar1 tsp honey1 garlic clove, thinly sliced1 red chilli, thinly sliced (remove seeds for less heat)a few gratings Parmesan or vegetarian hard cheese, to serve 1 head broccoli, cut into florets olive oil spray 1 tbsp balsamic vinegar 1 tsp honey 1 garlic clove, thinly sliced 1 red chilli, thinly sliced (remove seeds for less heat) a few gratings Parmesan or vegetarian hard cheese, to serve Method Preheat the air fryer to 180C. Lay the broccoli over the base of the air fryer like a carpet and spray all over with olive oil, then cook for 4 minutes.Mix together the balsamic, honey garlic and chilli in a bowl. Remove the air fryer drawer and sprinkle over the garlic, chilli and balsamic and honey mixture, then cook for another 4 minutes.Serve warm or cold with the Parmesan grated over. Preheat the air fryer to 180C. Preheat the air fryer to 180C. Lay the broccoli over the base of the air fryer like a carpet and spray all over with olive oil, then cook for 4 minutes. Lay the broccoli over the base of the air fryer like a carpet and spray all over with olive oil, then cook for 4 minutes. Mix together the balsamic, honey garlic and chilli in a bowl. Remove the air fryer drawer and sprinkle over the garlic, chilli and balsamic and honey mixture, then cook for another 4 minutes. Mix together the balsamic, honey garlic and chilli in a bowl. Remove the air fryer drawer and sprinkle over the garlic, chilli and balsamic and honey mixture, then cook for another 4 minutes. Serve warm or cold with the Parmesan grated over. Serve warm or cold with the Parmesan grated over. Recipe tips This recipe was developed using a 5.5 litre/9½ pint air fryer.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/air_fryer_broccoli_with_88291",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Air fryer broccoli with chilli and garlic recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_broccoli_with_88291_16x9.jpg A great and simple way to serve broccoli, this chilli-spiked side dish is just as delicious warm or served cold. 1 head broccoli, cut into floretsolive oil spray1 tbsp balsamic vinegar1 tsp honey1 garlic clove, thinly sliced1 red chilli, thinly sliced (remove seeds for less heat)a few gratings Parmesan or vegetarian hard cheese, to serve 1 head broccoli, cut into florets olive oil spray 1 tbsp balsamic vinegar 1 tsp honey 1 garlic clove, thinly sliced 1 red chilli, thinly sliced (remove seeds for less heat) a few gratings Parmesan or vegetarian hard cheese, to serve Method Preheat the air fryer to 180C. Lay the broccoli over the base of the air fryer like a carpet and spray all over with olive oil, then cook for 4 minutes.Mix together the balsamic, honey garlic and chilli in a bowl. Remove the air fryer drawer and sprinkle over the garlic, chilli and balsamic and honey mixture, then cook for another 4 minutes.Serve warm or cold with the Parmesan grated over. Preheat the air fryer to 180C. Preheat the air fryer to 180C. Lay the broccoli over the base of the air fryer like a carpet and spray all over with olive oil, then cook for 4 minutes. Lay the broccoli over the base of the air fryer like a carpet and spray all over with olive oil, then cook for 4 minutes. Mix together the balsamic, honey garlic and chilli in a bowl. Remove the air fryer drawer and sprinkle over the garlic, chilli and balsamic and honey mixture, then cook for another 4 minutes. Mix together the balsamic, honey garlic and chilli in a bowl. Remove the air fryer drawer and sprinkle over the garlic, chilli and balsamic and honey mixture, then cook for another 4 minutes. Serve warm or cold with the Parmesan grated over. Serve warm or cold with the Parmesan grated over. Recipe tips This recipe was developed using a 5.5 litre/9½ pint air fryer."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb28eb3bdbfd0cbff898"
}
|
fc3d89bedb4f5c24fe663078c6699a78a10b361ab46c8e9f2412327bb0a44c97
|
Air fryer cauliflower and chickpeas with tahini recipe
Air fryer cauliflower and chickpea salad with tahini dressing An average of 3.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_cauliflower_and_30933_16x9.jpg Spiced cauliflower and chickpeas are perfect cooked in the air fryer. Drizzle with tahini sauce and finish with pops of pomegranate seeds and mint leaves for a filling warm salad. Each serving provides 400 kcal, 18g protein, 42g carbohydrate (of which 14g sugars), 15g fat (of which 2.3g saturates), 13g fibre and 0.61g salt. 400g tin chickpeas, drained and rinsed1 tbsp garlic powder 1 tbsp paprika vegetable oil spray ½ cauliflower, chopped into florets and leaves retainedsalt and freshly ground black pepper 2 tbsp fresh mint, leaves picked, to garnish1 tbsp pomegranate seeds, to garnish 400g tin chickpeas, drained and rinsed 1 tbsp garlic powder 1 tbsp paprika vegetable oil spray ½ cauliflower, chopped into florets and leaves retained salt and freshly ground black pepper 2 tbsp fresh mint, leaves picked, to garnish 1 tbsp pomegranate seeds, to garnish 2 tbsp tahini 4 tbsp freshly boiled water from a kettle ½ lemon, juice only1 garlic clove, crushed1 tbsp runny honey½ tsp sumac 2 tbsp tahini 4 tbsp freshly boiled water from a kettle ½ lemon, juice only 1 garlic clove, crushed 1 tbsp runny honey ½ tsp sumac Method To make the cauliflower and chickpeas, preheat the air fryer to 180C. Spray the chickpeas with the oil, add half of the garlic powder and half of the paprika and give it a good stir to coat them evenly. Season with salt and pepper, and pop them into the air fryer to cook for 12 minutes. Spray the cauliflower and cauliflower leaves with oil and add the remaining garlic powder and paprika. Season with salt and pepper and air-fry for 8 minutes. Meanwhile, to make the dressing, place all of the ingredients except the salt in a sealed container or bottle and shake together until emulsified. Season with salt to taste. (You can always add a bit more water if the dressing thickens up too much.)To assemble, transfer the cauliflower, cauliflower leaves and the chickpeas to a serving plate. Pour over the dressing and then garnish with the mint and pomegranate. Serve immediately. To make the cauliflower and chickpeas, preheat the air fryer to 180C. To make the cauliflower and chickpeas, preheat the air fryer to 180C. Spray the chickpeas with the oil, add half of the garlic powder and half of the paprika and give it a good stir to coat them evenly. Season with salt and pepper, and pop them into the air fryer to cook for 12 minutes. Spray the chickpeas with the oil, add half of the garlic powder and half of the paprika and give it a good stir to coat them evenly. Season with salt and pepper, and pop them into the air fryer to cook for 12 minutes. Spray the cauliflower and cauliflower leaves with oil and add the remaining garlic powder and paprika. Season with salt and pepper and air-fry for 8 minutes. Spray the cauliflower and cauliflower leaves with oil and add the remaining garlic powder and paprika. Season with salt and pepper and air-fry for 8 minutes. Meanwhile, to make the dressing, place all of the ingredients except the salt in a sealed container or bottle and shake together until emulsified. Season with salt to taste. (You can always add a bit more water if the dressing thickens up too much.) Meanwhile, to make the dressing, place all of the ingredients except the salt in a sealed container or bottle and shake together until emulsified. Season with salt to taste. (You can always add a bit more water if the dressing thickens up too much.) To assemble, transfer the cauliflower, cauliflower leaves and the chickpeas to a serving plate. Pour over the dressing and then garnish with the mint and pomegranate. Serve immediately. To assemble, transfer the cauliflower, cauliflower leaves and the chickpeas to a serving plate. Pour over the dressing and then garnish with the mint and pomegranate. Serve immediately.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roast_cauliflower_and_30933",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Air fryer cauliflower and chickpeas with tahini recipe",
"content": "Air fryer cauliflower and chickpea salad with tahini dressing An average of 3.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_cauliflower_and_30933_16x9.jpg Spiced cauliflower and chickpeas are perfect cooked in the air fryer. Drizzle with tahini sauce and finish with pops of pomegranate seeds and mint leaves for a filling warm salad. Each serving provides 400 kcal, 18g protein, 42g carbohydrate (of which 14g sugars), 15g fat (of which 2.3g saturates), 13g fibre and 0.61g salt. 400g tin chickpeas, drained and rinsed1 tbsp garlic powder 1 tbsp paprika vegetable oil spray ½ cauliflower, chopped into florets and leaves retainedsalt and freshly ground black pepper 2 tbsp fresh mint, leaves picked, to garnish1 tbsp pomegranate seeds, to garnish 400g tin chickpeas, drained and rinsed 1 tbsp garlic powder 1 tbsp paprika vegetable oil spray ½ cauliflower, chopped into florets and leaves retained salt and freshly ground black pepper 2 tbsp fresh mint, leaves picked, to garnish 1 tbsp pomegranate seeds, to garnish 2 tbsp tahini 4 tbsp freshly boiled water from a kettle ½ lemon, juice only1 garlic clove, crushed1 tbsp runny honey½ tsp sumac 2 tbsp tahini 4 tbsp freshly boiled water from a kettle ½ lemon, juice only 1 garlic clove, crushed 1 tbsp runny honey ½ tsp sumac Method To make the cauliflower and chickpeas, preheat the air fryer to 180C. Spray the chickpeas with the oil, add half of the garlic powder and half of the paprika and give it a good stir to coat them evenly. Season with salt and pepper, and pop them into the air fryer to cook for 12 minutes. Spray the cauliflower and cauliflower leaves with oil and add the remaining garlic powder and paprika. Season with salt and pepper and air-fry for 8 minutes. Meanwhile, to make the dressing, place all of the ingredients except the salt in a sealed container or bottle and shake together until emulsified. Season with salt to taste. (You can always add a bit more water if the dressing thickens up too much.)To assemble, transfer the cauliflower, cauliflower leaves and the chickpeas to a serving plate. Pour over the dressing and then garnish with the mint and pomegranate. Serve immediately. To make the cauliflower and chickpeas, preheat the air fryer to 180C. To make the cauliflower and chickpeas, preheat the air fryer to 180C. Spray the chickpeas with the oil, add half of the garlic powder and half of the paprika and give it a good stir to coat them evenly. Season with salt and pepper, and pop them into the air fryer to cook for 12 minutes. Spray the chickpeas with the oil, add half of the garlic powder and half of the paprika and give it a good stir to coat them evenly. Season with salt and pepper, and pop them into the air fryer to cook for 12 minutes. Spray the cauliflower and cauliflower leaves with oil and add the remaining garlic powder and paprika. Season with salt and pepper and air-fry for 8 minutes. Spray the cauliflower and cauliflower leaves with oil and add the remaining garlic powder and paprika. Season with salt and pepper and air-fry for 8 minutes. Meanwhile, to make the dressing, place all of the ingredients except the salt in a sealed container or bottle and shake together until emulsified. Season with salt to taste. (You can always add a bit more water if the dressing thickens up too much.) Meanwhile, to make the dressing, place all of the ingredients except the salt in a sealed container or bottle and shake together until emulsified. Season with salt to taste. (You can always add a bit more water if the dressing thickens up too much.) To assemble, transfer the cauliflower, cauliflower leaves and the chickpeas to a serving plate. Pour over the dressing and then garnish with the mint and pomegranate. Serve immediately. To assemble, transfer the cauliflower, cauliflower leaves and the chickpeas to a serving plate. Pour over the dressing and then garnish with the mint and pomegranate. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb29eb3bdbfd0cbff899"
}
|
05a47e3e0d4dea11bc62bc8aaf1565701428b8024fca0a7c918af0f40775b12f
|
Air fryer cauliflower tikka recipe
An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_cauliflower_34745_16x9.jpg A great spicy snack, these tasty cauliflower bites are made extra crispy in the air fryer and served with mango chutney. 2 tsp garam masala1 tsp paprika¼ tsp ground turmeric150g/5½oz Greek-style yoghurt1 heaped tbsp cornflour1 lemon, juice only1 tsp honey1 head of cauliflower, broken into small florets1 tsp sunflower or vegetable oil 2 tsp garam masala 1 tsp paprika ¼ tsp ground turmeric 150g/5½oz Greek-style yoghurt 1 heaped tbsp cornflour 1 lemon, juice only 1 tsp honey 1 head of cauliflower, broken into small florets 1 tsp sunflower or vegetable oil mango chutney mango chutney Method In a large bowl, mix together the garam masala, paprika, turmeric, yoghurt, cornflour, lemon juice and honey. Toss the cauliflower florets into this mixture and set aside to marinate for 10 minutes.Preheat the air fryer to 190C.Drizzle over 1 tsp oil and cook the cauliflower florets in single layers, for 12–15 minutes a time. The larger the florets, the more time they will take. You may need to do this in batches. Serve the cauliflower with the mango chutney alongside. In a large bowl, mix together the garam masala, paprika, turmeric, yoghurt, cornflour, lemon juice and honey. Toss the cauliflower florets into this mixture and set aside to marinate for 10 minutes. In a large bowl, mix together the garam masala, paprika, turmeric, yoghurt, cornflour, lemon juice and honey. Toss the cauliflower florets into this mixture and set aside to marinate for 10 minutes. Preheat the air fryer to 190C. Preheat the air fryer to 190C. Drizzle over 1 tsp oil and cook the cauliflower florets in single layers, for 12–15 minutes a time. The larger the florets, the more time they will take. You may need to do this in batches. Drizzle over 1 tsp oil and cook the cauliflower florets in single layers, for 12–15 minutes a time. The larger the florets, the more time they will take. You may need to do this in batches. Serve the cauliflower with the mango chutney alongside. Serve the cauliflower with the mango chutney alongside. Recipe tips Throw in a block of cubed paneer to the marinade with the cauliflower. Add the paneer cubes to the air fryer 5 minutes before the cauliflower is ready. Serve with naan or flatbread to turn this into a light meal. Three minutes before the last batch of cauliflower is ready, add the naan bread or flatbread to the air fryer to heat up – it can sit on top of the florets at this stage This recipe was developed using a 5.5 litre/9½ pint air fryer.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/air_fryer_cauliflower_34745",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Air fryer cauliflower tikka recipe",
"content": "An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_cauliflower_34745_16x9.jpg A great spicy snack, these tasty cauliflower bites are made extra crispy in the air fryer and served with mango chutney. 2 tsp garam masala1 tsp paprika¼ tsp ground turmeric150g/5½oz Greek-style yoghurt1 heaped tbsp cornflour1 lemon, juice only1 tsp honey1 head of cauliflower, broken into small florets1 tsp sunflower or vegetable oil 2 tsp garam masala 1 tsp paprika ¼ tsp ground turmeric 150g/5½oz Greek-style yoghurt 1 heaped tbsp cornflour 1 lemon, juice only 1 tsp honey 1 head of cauliflower, broken into small florets 1 tsp sunflower or vegetable oil mango chutney mango chutney Method In a large bowl, mix together the garam masala, paprika, turmeric, yoghurt, cornflour, lemon juice and honey. Toss the cauliflower florets into this mixture and set aside to marinate for 10 minutes.Preheat the air fryer to 190C.Drizzle over 1 tsp oil and cook the cauliflower florets in single layers, for 12–15 minutes a time. The larger the florets, the more time they will take. You may need to do this in batches. Serve the cauliflower with the mango chutney alongside. In a large bowl, mix together the garam masala, paprika, turmeric, yoghurt, cornflour, lemon juice and honey. Toss the cauliflower florets into this mixture and set aside to marinate for 10 minutes. In a large bowl, mix together the garam masala, paprika, turmeric, yoghurt, cornflour, lemon juice and honey. Toss the cauliflower florets into this mixture and set aside to marinate for 10 minutes. Preheat the air fryer to 190C. Preheat the air fryer to 190C. Drizzle over 1 tsp oil and cook the cauliflower florets in single layers, for 12–15 minutes a time. The larger the florets, the more time they will take. You may need to do this in batches. Drizzle over 1 tsp oil and cook the cauliflower florets in single layers, for 12–15 minutes a time. The larger the florets, the more time they will take. You may need to do this in batches. Serve the cauliflower with the mango chutney alongside. Serve the cauliflower with the mango chutney alongside. Recipe tips Throw in a block of cubed paneer to the marinade with the cauliflower. Add the paneer cubes to the air fryer 5 minutes before the cauliflower is ready. Serve with naan or flatbread to turn this into a light meal. Three minutes before the last batch of cauliflower is ready, add the naan bread or flatbread to the air fryer to heat up – it can sit on top of the florets at this stage This recipe was developed using a 5.5 litre/9½ pint air fryer."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb29eb3bdbfd0cbff89a"
}
|
f745ead916d239c24c95f47ca5b951d89f877444b688ead5fba7516983860169
|
Air fryer cauliflower ‘wings’ recipe
An average of 3.0 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_cauliflower_11031_16x9.jpg Delicious right out of the air fryer, these vegan cauliflower ‘wings’ are crunchy and spicy drizzled with hot sauce. Add the water slowly and ensure you have a really thick batter that clings to the florets so it doesn’t drip through the air fryer basket holes. 1 small–medium cauliflower, cut the cauliflower into florets, approx. 4–6cm/1½–2½in, save the stalk and leaves for another recipe125g/4½oz plain flour1 tsp baking powder1 tsp paprikacooking oil spray2–3 tbsp buffalo hot sauce (check that it’s vegan)salt and freshly ground black pepper 1 small–medium cauliflower, cut the cauliflower into florets, approx. 4–6cm/1½–2½in, save the stalk and leaves for another recipe 125g/4½oz plain flour 1 tsp baking powder 1 tsp paprika cooking oil spray 2–3 tbsp buffalo hot sauce (check that it’s vegan) salt and freshly ground black pepper 175g/6oz unsweetened oat-based yoghurt 1 small garlic clove, crushed or finely grated1 lemon, zest only, plus juice of ½ lemon3 tbsp finely chopped fresh herbs, such as coriander, chives, dill, mint – or a mix 175g/6oz unsweetened oat-based yoghurt 1 small garlic clove, crushed or finely grated 1 lemon, zest only, plus juice of ½ lemon 3 tbsp finely chopped fresh herbs, such as coriander, chives, dill, mint – or a mix Method Preheat the air fryer to 200C.Put the flour, baking powder and paprika in a bowl with some salt and pepper. Whisk in 150ml/¼ pint cold water to make a thick batter. Dip the cauliflower florets in to coat them and set aside on a plate. Spray the air fryer basket with oil, then add the florets in a single layer (they can be touching: you can break them apart after cooking). Spray the tops with more oil and air-fry for 10 minutes, or until golden brown and crispy but cooked through. (You may need to cook in two batches.)Meanwhile, make the dip. Mix the yoghurt, garlic, lemon zest and juice together in a bowl, then stir in the chopped herbs and season to taste.If you cooked the cauliflower in batches, put all the florets back into the air fryer and heat for 1 minute. Put 2 tablespoons of the hot sauce into a big bowl. Tip in the hot cauliflower florets and mix to coat all of the pieces. Serve immediately, drizzled with the third tablespoon of hot sauce if you dare, and the cooling dip alongside. Preheat the air fryer to 200C. Preheat the air fryer to 200C. Put the flour, baking powder and paprika in a bowl with some salt and pepper. Whisk in 150ml/¼ pint cold water to make a thick batter. Dip the cauliflower florets in to coat them and set aside on a plate. Put the flour, baking powder and paprika in a bowl with some salt and pepper. Whisk in 150ml/¼ pint cold water to make a thick batter. Dip the cauliflower florets in to coat them and set aside on a plate. Spray the air fryer basket with oil, then add the florets in a single layer (they can be touching: you can break them apart after cooking). Spray the tops with more oil and air-fry for 10 minutes, or until golden brown and crispy but cooked through. (You may need to cook in two batches.) Spray the air fryer basket with oil, then add the florets in a single layer (they can be touching: you can break them apart after cooking). Spray the tops with more oil and air-fry for 10 minutes, or until golden brown and crispy but cooked through. (You may need to cook in two batches.) Meanwhile, make the dip. Mix the yoghurt, garlic, lemon zest and juice together in a bowl, then stir in the chopped herbs and season to taste. Meanwhile, make the dip. Mix the yoghurt, garlic, lemon zest and juice together in a bowl, then stir in the chopped herbs and season to taste. If you cooked the cauliflower in batches, put all the florets back into the air fryer and heat for 1 minute. If you cooked the cauliflower in batches, put all the florets back into the air fryer and heat for 1 minute. Put 2 tablespoons of the hot sauce into a big bowl. Tip in the hot cauliflower florets and mix to coat all of the pieces. Serve immediately, drizzled with the third tablespoon of hot sauce if you dare, and the cooling dip alongside. Put 2 tablespoons of the hot sauce into a big bowl. Tip in the hot cauliflower florets and mix to coat all of the pieces. Serve immediately, drizzled with the third tablespoon of hot sauce if you dare, and the cooling dip alongside. Recipe tips This recipe was made in an air fryer without a paddle attachment. The batter needs to set on the cauliflower until it is crisp before it will come away from the air fryer basket. No air fryer? Preheat the oven to 200C/180C Fan/Gas 6. Line a baking sheet with baking paper, spray with cooking oil and bake the battered cauliflower florets for 20 minutes, until crispy.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/air_fryer_cauliflower_11031",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Air fryer cauliflower ‘wings’ recipe",
"content": "An average of 3.0 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_cauliflower_11031_16x9.jpg Delicious right out of the air fryer, these vegan cauliflower ‘wings’ are crunchy and spicy drizzled with hot sauce. Add the water slowly and ensure you have a really thick batter that clings to the florets so it doesn’t drip through the air fryer basket holes. 1 small–medium cauliflower, cut the cauliflower into florets, approx. 4–6cm/1½–2½in, save the stalk and leaves for another recipe125g/4½oz plain flour1 tsp baking powder1 tsp paprikacooking oil spray2–3 tbsp buffalo hot sauce (check that it’s vegan)salt and freshly ground black pepper 1 small–medium cauliflower, cut the cauliflower into florets, approx. 4–6cm/1½–2½in, save the stalk and leaves for another recipe 125g/4½oz plain flour 1 tsp baking powder 1 tsp paprika cooking oil spray 2–3 tbsp buffalo hot sauce (check that it’s vegan) salt and freshly ground black pepper 175g/6oz unsweetened oat-based yoghurt 1 small garlic clove, crushed or finely grated1 lemon, zest only, plus juice of ½ lemon3 tbsp finely chopped fresh herbs, such as coriander, chives, dill, mint – or a mix 175g/6oz unsweetened oat-based yoghurt 1 small garlic clove, crushed or finely grated 1 lemon, zest only, plus juice of ½ lemon 3 tbsp finely chopped fresh herbs, such as coriander, chives, dill, mint – or a mix Method Preheat the air fryer to 200C.Put the flour, baking powder and paprika in a bowl with some salt and pepper. Whisk in 150ml/¼ pint cold water to make a thick batter. Dip the cauliflower florets in to coat them and set aside on a plate. Spray the air fryer basket with oil, then add the florets in a single layer (they can be touching: you can break them apart after cooking). Spray the tops with more oil and air-fry for 10 minutes, or until golden brown and crispy but cooked through. (You may need to cook in two batches.)Meanwhile, make the dip. Mix the yoghurt, garlic, lemon zest and juice together in a bowl, then stir in the chopped herbs and season to taste.If you cooked the cauliflower in batches, put all the florets back into the air fryer and heat for 1 minute. Put 2 tablespoons of the hot sauce into a big bowl. Tip in the hot cauliflower florets and mix to coat all of the pieces. Serve immediately, drizzled with the third tablespoon of hot sauce if you dare, and the cooling dip alongside. Preheat the air fryer to 200C. Preheat the air fryer to 200C. Put the flour, baking powder and paprika in a bowl with some salt and pepper. Whisk in 150ml/¼ pint cold water to make a thick batter. Dip the cauliflower florets in to coat them and set aside on a plate. Put the flour, baking powder and paprika in a bowl with some salt and pepper. Whisk in 150ml/¼ pint cold water to make a thick batter. Dip the cauliflower florets in to coat them and set aside on a plate. Spray the air fryer basket with oil, then add the florets in a single layer (they can be touching: you can break them apart after cooking). Spray the tops with more oil and air-fry for 10 minutes, or until golden brown and crispy but cooked through. (You may need to cook in two batches.) Spray the air fryer basket with oil, then add the florets in a single layer (they can be touching: you can break them apart after cooking). Spray the tops with more oil and air-fry for 10 minutes, or until golden brown and crispy but cooked through. (You may need to cook in two batches.) Meanwhile, make the dip. Mix the yoghurt, garlic, lemon zest and juice together in a bowl, then stir in the chopped herbs and season to taste. Meanwhile, make the dip. Mix the yoghurt, garlic, lemon zest and juice together in a bowl, then stir in the chopped herbs and season to taste. If you cooked the cauliflower in batches, put all the florets back into the air fryer and heat for 1 minute. If you cooked the cauliflower in batches, put all the florets back into the air fryer and heat for 1 minute. Put 2 tablespoons of the hot sauce into a big bowl. Tip in the hot cauliflower florets and mix to coat all of the pieces. Serve immediately, drizzled with the third tablespoon of hot sauce if you dare, and the cooling dip alongside. Put 2 tablespoons of the hot sauce into a big bowl. Tip in the hot cauliflower florets and mix to coat all of the pieces. Serve immediately, drizzled with the third tablespoon of hot sauce if you dare, and the cooling dip alongside. Recipe tips This recipe was made in an air fryer without a paddle attachment. The batter needs to set on the cauliflower until it is crisp before it will come away from the air fryer basket. No air fryer? Preheat the oven to 200C/180C Fan/Gas 6. Line a baking sheet with baking paper, spray with cooking oil and bake the battered cauliflower florets for 20 minutes, until crispy."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb2aeb3bdbfd0cbff89b"
}
|
b14107dae434bd34538db3af6fbc73bb935759bf67657ffcc31af81ec8e2b757
|
Easy vegetarian quesadilla recipe
An average of 4.5 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/quesadilla_84511_16x9.jpg Super easy, cheap and quick to make, quesadillas are what you need when you're so hungry you could eat your own face. You've probably got all the ingredients for these veggie quesadillas in your cupboard and fridge right now. Each serving provides 882 kcal, 36g protein, 88g carbohydrates (of which 8g sugars), 40.5g fat (of which 19g saturates), 11g fibre and 2.8g salt. 1½ tbsp olive oil 4 spring onions, thinly sliced 400g tin mixed beans in water, drained1 tbsp chipotle paste 4 flour tortillas 100g/3½oz cheddar, grated 4 tbsp soured cream (optional)1 lime, juice only (optional)handful fresh coriander, to garnish (optional) 1½ tbsp olive oil 4 spring onions, thinly sliced 400g tin mixed beans in water, drained 1 tbsp chipotle paste 4 flour tortillas 100g/3½oz cheddar, grated 4 tbsp soured cream (optional) 1 lime, juice only (optional) handful fresh coriander, to garnish (optional) Method Heat the oven to 120C/100C Fan/Gas ½. Heat ½ tablespoon of oil in a frying pan over a medium heat. Add the spring onions and cook for 2 minutes, until beginning to soften. Add the beans and the chipotle paste stir well. Using a potato masher or fork, crush the beans to a rough purée. Transfer the beans to a plate and wipe out the pan. Add half a tablespoon of the oil to the pan over a low heat and gently wipe with a piece of kitchen paper. Put one tortilla in the pan and top with an even layer of grated cheese. Spoon over half the bean mixture and top with another even layer of cheese (the cheese acts as glue). Place a tortilla on top of the cheese, then press down with a spatula and cook for 3–4 minutes, or until the underside is golden. Flip over the quesadilla and cook for a further 3–4 minutes. Place on a baking tray and transfer to the oven to keep warm. Repeat step three with the remaining ingredients. If making the sour cream dip, mix the soured cream and lime juice together in a bowl. Cut the quesadillas into quarters and drizzle over the lime soured cream. Sprinkle with the coriander, if using, and serve. Heat the oven to 120C/100C Fan/Gas ½. Heat the oven to 120C/100C Fan/Gas ½. Heat ½ tablespoon of oil in a frying pan over a medium heat. Add the spring onions and cook for 2 minutes, until beginning to soften. Add the beans and the chipotle paste stir well. Using a potato masher or fork, crush the beans to a rough purée. Transfer the beans to a plate and wipe out the pan. Heat ½ tablespoon of oil in a frying pan over a medium heat. Add the spring onions and cook for 2 minutes, until beginning to soften. Add the beans and the chipotle paste stir well. Using a potato masher or fork, crush the beans to a rough purée. Transfer the beans to a plate and wipe out the pan. Add half a tablespoon of the oil to the pan over a low heat and gently wipe with a piece of kitchen paper. Put one tortilla in the pan and top with an even layer of grated cheese. Spoon over half the bean mixture and top with another even layer of cheese (the cheese acts as glue). Place a tortilla on top of the cheese, then press down with a spatula and cook for 3–4 minutes, or until the underside is golden. Flip over the quesadilla and cook for a further 3–4 minutes. Add half a tablespoon of the oil to the pan over a low heat and gently wipe with a piece of kitchen paper. Put one tortilla in the pan and top with an even layer of grated cheese. Spoon over half the bean mixture and top with another even layer of cheese (the cheese acts as glue). Place a tortilla on top of the cheese, then press down with a spatula and cook for 3–4 minutes, or until the underside is golden. Flip over the quesadilla and cook for a further 3–4 minutes. Place on a baking tray and transfer to the oven to keep warm. Repeat step three with the remaining ingredients. Place on a baking tray and transfer to the oven to keep warm. Repeat step three with the remaining ingredients. If making the sour cream dip, mix the soured cream and lime juice together in a bowl. Cut the quesadillas into quarters and drizzle over the lime soured cream. Sprinkle with the coriander, if using, and serve. If making the sour cream dip, mix the soured cream and lime juice together in a bowl. Cut the quesadillas into quarters and drizzle over the lime soured cream. Sprinkle with the coriander, if using, and serve.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/quesadilla_84511",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy vegetarian quesadilla recipe",
"content": "An average of 4.5 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/quesadilla_84511_16x9.jpg Super easy, cheap and quick to make, quesadillas are what you need when you're so hungry you could eat your own face. You've probably got all the ingredients for these veggie quesadillas in your cupboard and fridge right now. Each serving provides 882 kcal, 36g protein, 88g carbohydrates (of which 8g sugars), 40.5g fat (of which 19g saturates), 11g fibre and 2.8g salt. 1½ tbsp olive oil 4 spring onions, thinly sliced 400g tin mixed beans in water, drained1 tbsp chipotle paste 4 flour tortillas 100g/3½oz cheddar, grated 4 tbsp soured cream (optional)1 lime, juice only (optional)handful fresh coriander, to garnish (optional) 1½ tbsp olive oil 4 spring onions, thinly sliced 400g tin mixed beans in water, drained 1 tbsp chipotle paste 4 flour tortillas 100g/3½oz cheddar, grated 4 tbsp soured cream (optional) 1 lime, juice only (optional) handful fresh coriander, to garnish (optional) Method Heat the oven to 120C/100C Fan/Gas ½. Heat ½ tablespoon of oil in a frying pan over a medium heat. Add the spring onions and cook for 2 minutes, until beginning to soften. Add the beans and the chipotle paste stir well. Using a potato masher or fork, crush the beans to a rough purée. Transfer the beans to a plate and wipe out the pan. Add half a tablespoon of the oil to the pan over a low heat and gently wipe with a piece of kitchen paper. Put one tortilla in the pan and top with an even layer of grated cheese. Spoon over half the bean mixture and top with another even layer of cheese (the cheese acts as glue). Place a tortilla on top of the cheese, then press down with a spatula and cook for 3–4 minutes, or until the underside is golden. Flip over the quesadilla and cook for a further 3–4 minutes. Place on a baking tray and transfer to the oven to keep warm. Repeat step three with the remaining ingredients. If making the sour cream dip, mix the soured cream and lime juice together in a bowl. Cut the quesadillas into quarters and drizzle over the lime soured cream. Sprinkle with the coriander, if using, and serve. Heat the oven to 120C/100C Fan/Gas ½. Heat the oven to 120C/100C Fan/Gas ½. Heat ½ tablespoon of oil in a frying pan over a medium heat. Add the spring onions and cook for 2 minutes, until beginning to soften. Add the beans and the chipotle paste stir well. Using a potato masher or fork, crush the beans to a rough purée. Transfer the beans to a plate and wipe out the pan. Heat ½ tablespoon of oil in a frying pan over a medium heat. Add the spring onions and cook for 2 minutes, until beginning to soften. Add the beans and the chipotle paste stir well. Using a potato masher or fork, crush the beans to a rough purée. Transfer the beans to a plate and wipe out the pan. Add half a tablespoon of the oil to the pan over a low heat and gently wipe with a piece of kitchen paper. Put one tortilla in the pan and top with an even layer of grated cheese. Spoon over half the bean mixture and top with another even layer of cheese (the cheese acts as glue). Place a tortilla on top of the cheese, then press down with a spatula and cook for 3–4 minutes, or until the underside is golden. Flip over the quesadilla and cook for a further 3–4 minutes. Add half a tablespoon of the oil to the pan over a low heat and gently wipe with a piece of kitchen paper. Put one tortilla in the pan and top with an even layer of grated cheese. Spoon over half the bean mixture and top with another even layer of cheese (the cheese acts as glue). Place a tortilla on top of the cheese, then press down with a spatula and cook for 3–4 minutes, or until the underside is golden. Flip over the quesadilla and cook for a further 3–4 minutes. Place on a baking tray and transfer to the oven to keep warm. Repeat step three with the remaining ingredients. Place on a baking tray and transfer to the oven to keep warm. Repeat step three with the remaining ingredients. If making the sour cream dip, mix the soured cream and lime juice together in a bowl. Cut the quesadillas into quarters and drizzle over the lime soured cream. Sprinkle with the coriander, if using, and serve. If making the sour cream dip, mix the soured cream and lime juice together in a bowl. Cut the quesadillas into quarters and drizzle over the lime soured cream. Sprinkle with the coriander, if using, and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb2aeb3bdbfd0cbff89c"
}
|
f7476b6a1e0d7452b3693a563d7b63b25e577dec5c294925b0606e430ded1133
|
Salmon and gnocchi hash recipe
An average of 4.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_and_gnocchi_hash_63990_16x9.jpg This quick and easy high protein dinner has become a firm midweek favourite for a reason. The gnocchi works perfectly in place of potatoes to save cooking time. Each serving provides 641 kcal, 34.5g protein, 58.9g carbohydrate (of which 2.5g sugars), 28.4g fat (of which 5.5g saturates), 6g fibre and 1.56g salt. 3–4 free-range eggs, depending on how many people you are feeding 2 tbsp olive oil2 skinless salmon fillets1 medium red onion, finely chopped500g/1lb 2oz pack gnocchi6 spring onions, trimmed and thinly sliced1 tbsp capers, rinsed10 cocktail gherkins, roughly chopped1 tbsp finely chopped fresh dill peas or other green vegetables, to servesalt and freshly ground black pepper 3–4 free-range eggs, depending on how many people you are feeding 2 tbsp olive oil 2 skinless salmon fillets 1 medium red onion, finely chopped 500g/1lb 2oz pack gnocchi 6 spring onions, trimmed and thinly sliced 1 tbsp capers, rinsed 10 cocktail gherkins, roughly chopped 1 tbsp finely chopped fresh dill peas or other green vegetables, to serve salt and freshly ground black pepper Method Bring a saucepan of water to the boil and add the eggs. Cook for 5 minutes, then drain and run under cold water. Set aside until ready to serve.Meanwhile, heat the oil in a large non-stick frying pan over a medium heat and add the salmon fillets. Cook for 3 minutes on each side. Add the red onion and cook for 2 more minutes, breaking up the salmon fillets with a spatula. Add the gnocchi and season with salt and pepper to taste. Fry everything together, turning regularly for 5–10 minutes, until the gnocchi is piping hot and starting to crisp at the edges. Meanwhile, carefully peel the eggs in a bowl of water. Add the spring onions, capers and gherkins to the frying pan and mix well. Stir in the dill, then divide between serving plates. Halve the eggs lengthways and top each serving with one egg. Season with more salt and pepper to taste. Serve with peas or other green vegetables of your choice on the side. Bring a saucepan of water to the boil and add the eggs. Cook for 5 minutes, then drain and run under cold water. Set aside until ready to serve. Bring a saucepan of water to the boil and add the eggs. Cook for 5 minutes, then drain and run under cold water. Set aside until ready to serve. Meanwhile, heat the oil in a large non-stick frying pan over a medium heat and add the salmon fillets. Cook for 3 minutes on each side. Meanwhile, heat the oil in a large non-stick frying pan over a medium heat and add the salmon fillets. Cook for 3 minutes on each side. Add the red onion and cook for 2 more minutes, breaking up the salmon fillets with a spatula. Add the red onion and cook for 2 more minutes, breaking up the salmon fillets with a spatula. Add the gnocchi and season with salt and pepper to taste. Fry everything together, turning regularly for 5–10 minutes, until the gnocchi is piping hot and starting to crisp at the edges. Add the gnocchi and season with salt and pepper to taste. Fry everything together, turning regularly for 5–10 minutes, until the gnocchi is piping hot and starting to crisp at the edges. Meanwhile, carefully peel the eggs in a bowl of water. Meanwhile, carefully peel the eggs in a bowl of water. Add the spring onions, capers and gherkins to the frying pan and mix well. Stir in the dill, then divide between serving plates. Add the spring onions, capers and gherkins to the frying pan and mix well. Stir in the dill, then divide between serving plates. Halve the eggs lengthways and top each serving with one egg. Season with more salt and pepper to taste. Serve with peas or other green vegetables of your choice on the side. Halve the eggs lengthways and top each serving with one egg. Season with more salt and pepper to taste. Serve with peas or other green vegetables of your choice on the side.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/salmon_and_gnocchi_hash_63990",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Salmon and gnocchi hash recipe",
"content": "An average of 4.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_and_gnocchi_hash_63990_16x9.jpg This quick and easy high protein dinner has become a firm midweek favourite for a reason. The gnocchi works perfectly in place of potatoes to save cooking time. Each serving provides 641 kcal, 34.5g protein, 58.9g carbohydrate (of which 2.5g sugars), 28.4g fat (of which 5.5g saturates), 6g fibre and 1.56g salt. 3–4 free-range eggs, depending on how many people you are feeding 2 tbsp olive oil2 skinless salmon fillets1 medium red onion, finely chopped500g/1lb 2oz pack gnocchi6 spring onions, trimmed and thinly sliced1 tbsp capers, rinsed10 cocktail gherkins, roughly chopped1 tbsp finely chopped fresh dill peas or other green vegetables, to servesalt and freshly ground black pepper 3–4 free-range eggs, depending on how many people you are feeding 2 tbsp olive oil 2 skinless salmon fillets 1 medium red onion, finely chopped 500g/1lb 2oz pack gnocchi 6 spring onions, trimmed and thinly sliced 1 tbsp capers, rinsed 10 cocktail gherkins, roughly chopped 1 tbsp finely chopped fresh dill peas or other green vegetables, to serve salt and freshly ground black pepper Method Bring a saucepan of water to the boil and add the eggs. Cook for 5 minutes, then drain and run under cold water. Set aside until ready to serve.Meanwhile, heat the oil in a large non-stick frying pan over a medium heat and add the salmon fillets. Cook for 3 minutes on each side. Add the red onion and cook for 2 more minutes, breaking up the salmon fillets with a spatula. Add the gnocchi and season with salt and pepper to taste. Fry everything together, turning regularly for 5–10 minutes, until the gnocchi is piping hot and starting to crisp at the edges. Meanwhile, carefully peel the eggs in a bowl of water. Add the spring onions, capers and gherkins to the frying pan and mix well. Stir in the dill, then divide between serving plates. Halve the eggs lengthways and top each serving with one egg. Season with more salt and pepper to taste. Serve with peas or other green vegetables of your choice on the side. Bring a saucepan of water to the boil and add the eggs. Cook for 5 minutes, then drain and run under cold water. Set aside until ready to serve. Bring a saucepan of water to the boil and add the eggs. Cook for 5 minutes, then drain and run under cold water. Set aside until ready to serve. Meanwhile, heat the oil in a large non-stick frying pan over a medium heat and add the salmon fillets. Cook for 3 minutes on each side. Meanwhile, heat the oil in a large non-stick frying pan over a medium heat and add the salmon fillets. Cook for 3 minutes on each side. Add the red onion and cook for 2 more minutes, breaking up the salmon fillets with a spatula. Add the red onion and cook for 2 more minutes, breaking up the salmon fillets with a spatula. Add the gnocchi and season with salt and pepper to taste. Fry everything together, turning regularly for 5–10 minutes, until the gnocchi is piping hot and starting to crisp at the edges. Add the gnocchi and season with salt and pepper to taste. Fry everything together, turning regularly for 5–10 minutes, until the gnocchi is piping hot and starting to crisp at the edges. Meanwhile, carefully peel the eggs in a bowl of water. Meanwhile, carefully peel the eggs in a bowl of water. Add the spring onions, capers and gherkins to the frying pan and mix well. Stir in the dill, then divide between serving plates. Add the spring onions, capers and gherkins to the frying pan and mix well. Stir in the dill, then divide between serving plates. Halve the eggs lengthways and top each serving with one egg. Season with more salt and pepper to taste. Serve with peas or other green vegetables of your choice on the side. Halve the eggs lengthways and top each serving with one egg. Season with more salt and pepper to taste. Serve with peas or other green vegetables of your choice on the side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb2aeb3bdbfd0cbff89d"
}
|
5b7aca5fa644617f547e74eeab815a020414c89c0b46093fe9173afb71ecbf9b
|
Chow mein recipe
An average of 4.7 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chowmein_74002_16x9.jpg Wok-master Ken Hom delivers another sensational stir-fry. This simple chow mein is packed with spring onions, mangetout and lightly marinated chicken. 225g/8oz egg noodles2 tbsp sesame oil100g/4oz chicken breast, skinned2½ tbsp finely chopped garlic50g/2oz mangetout, trimmed50g/2oz cooked ham, finely shredded2 tsp light soy sauce2 tsp dark soy sauce1 tbsp Shaoxing rice wine or dry sherry½ tsp salt½ tsp freshly ground white pepper½ tsp sugar3 tbsp finely chopped spring onions2 tsp sesame oil 225g/8oz egg noodles 2 tbsp sesame oil 100g/4oz chicken breast, skinned 2½ tbsp finely chopped garlic 50g/2oz mangetout, trimmed 50g/2oz cooked ham, finely shredded 2 tsp light soy sauce 2 tsp dark soy sauce 1 tbsp Shaoxing rice wine or dry sherry ½ tsp salt ½ tsp freshly ground white pepper ½ tsp sugar 3 tbsp finely chopped spring onions 2 tsp sesame oil 2 tsp light soy sauce2 tsp Shaoxing rice wine or dry sherry1 tsp sesame oil½ tsp salt½ tsp freshly ground white pepper 2 tsp light soy sauce 2 tsp Shaoxing rice wine or dry sherry 1 tsp sesame oil ½ tsp salt ½ tsp freshly ground white pepper Method Cook the noodles by boiling them for 3–5 minutes in a pan of boiling water. Drain and plunge into cold water, drain again then toss with a little sesame oil.Slice the chicken breasts into fine shreds approximately 5cm/2in long. To marinate the chicken, combine the chicken with the light soy sauce, rice wine, sesame oil, salt and pepper in a small bowl. Mix well and leave to marinate for 20 minutes.Heat a wok until it is very hot. Add one tablespoon of oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry the mixture for about 2 minutes, then transfer to a plate. Reheat the wok, and add the remaining oil. Add the garlic and stir-fry for 10 seconds. Add the mangetout and ham and fry for one minute. Add the noodles, light soy sauce, dark soy sauce, rice wine, salt and pepper, the sugar and spring onions and continue to stir-fry for 2 minutes. Return the chicken to the pan and continue to fry for 3–4 minutes, or until the chicken is cooked through. Stir in the sesame oil and give a few final stirs.Turn onto a warm serving platter or bowls and serve the chow mein immediately. Cook the noodles by boiling them for 3–5 minutes in a pan of boiling water. Drain and plunge into cold water, drain again then toss with a little sesame oil. Cook the noodles by boiling them for 3–5 minutes in a pan of boiling water. Drain and plunge into cold water, drain again then toss with a little sesame oil. Slice the chicken breasts into fine shreds approximately 5cm/2in long. To marinate the chicken, combine the chicken with the light soy sauce, rice wine, sesame oil, salt and pepper in a small bowl. Mix well and leave to marinate for 20 minutes. Slice the chicken breasts into fine shreds approximately 5cm/2in long. To marinate the chicken, combine the chicken with the light soy sauce, rice wine, sesame oil, salt and pepper in a small bowl. Mix well and leave to marinate for 20 minutes. Heat a wok until it is very hot. Add one tablespoon of oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry the mixture for about 2 minutes, then transfer to a plate. Heat a wok until it is very hot. Add one tablespoon of oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry the mixture for about 2 minutes, then transfer to a plate. Reheat the wok, and add the remaining oil. Add the garlic and stir-fry for 10 seconds. Add the mangetout and ham and fry for one minute. Add the noodles, light soy sauce, dark soy sauce, rice wine, salt and pepper, the sugar and spring onions and continue to stir-fry for 2 minutes. Return the chicken to the pan and continue to fry for 3–4 minutes, or until the chicken is cooked through. Stir in the sesame oil and give a few final stirs. Reheat the wok, and add the remaining oil. Add the garlic and stir-fry for 10 seconds. Add the mangetout and ham and fry for one minute. Add the noodles, light soy sauce, dark soy sauce, rice wine, salt and pepper, the sugar and spring onions and continue to stir-fry for 2 minutes. Return the chicken to the pan and continue to fry for 3–4 minutes, or until the chicken is cooked through. Stir in the sesame oil and give a few final stirs. Turn onto a warm serving platter or bowls and serve the chow mein immediately. Turn onto a warm serving platter or bowls and serve the chow mein immediately.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chowmein_74002",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chow mein recipe",
"content": "An average of 4.7 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chowmein_74002_16x9.jpg Wok-master Ken Hom delivers another sensational stir-fry. This simple chow mein is packed with spring onions, mangetout and lightly marinated chicken. 225g/8oz egg noodles2 tbsp sesame oil100g/4oz chicken breast, skinned2½ tbsp finely chopped garlic50g/2oz mangetout, trimmed50g/2oz cooked ham, finely shredded2 tsp light soy sauce2 tsp dark soy sauce1 tbsp Shaoxing rice wine or dry sherry½ tsp salt½ tsp freshly ground white pepper½ tsp sugar3 tbsp finely chopped spring onions2 tsp sesame oil 225g/8oz egg noodles 2 tbsp sesame oil 100g/4oz chicken breast, skinned 2½ tbsp finely chopped garlic 50g/2oz mangetout, trimmed 50g/2oz cooked ham, finely shredded 2 tsp light soy sauce 2 tsp dark soy sauce 1 tbsp Shaoxing rice wine or dry sherry ½ tsp salt ½ tsp freshly ground white pepper ½ tsp sugar 3 tbsp finely chopped spring onions 2 tsp sesame oil 2 tsp light soy sauce2 tsp Shaoxing rice wine or dry sherry1 tsp sesame oil½ tsp salt½ tsp freshly ground white pepper 2 tsp light soy sauce 2 tsp Shaoxing rice wine or dry sherry 1 tsp sesame oil ½ tsp salt ½ tsp freshly ground white pepper Method Cook the noodles by boiling them for 3–5 minutes in a pan of boiling water. Drain and plunge into cold water, drain again then toss with a little sesame oil.Slice the chicken breasts into fine shreds approximately 5cm/2in long. To marinate the chicken, combine the chicken with the light soy sauce, rice wine, sesame oil, salt and pepper in a small bowl. Mix well and leave to marinate for 20 minutes.Heat a wok until it is very hot. Add one tablespoon of oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry the mixture for about 2 minutes, then transfer to a plate. Reheat the wok, and add the remaining oil. Add the garlic and stir-fry for 10 seconds. Add the mangetout and ham and fry for one minute. Add the noodles, light soy sauce, dark soy sauce, rice wine, salt and pepper, the sugar and spring onions and continue to stir-fry for 2 minutes. Return the chicken to the pan and continue to fry for 3–4 minutes, or until the chicken is cooked through. Stir in the sesame oil and give a few final stirs.Turn onto a warm serving platter or bowls and serve the chow mein immediately. Cook the noodles by boiling them for 3–5 minutes in a pan of boiling water. Drain and plunge into cold water, drain again then toss with a little sesame oil. Cook the noodles by boiling them for 3–5 minutes in a pan of boiling water. Drain and plunge into cold water, drain again then toss with a little sesame oil. Slice the chicken breasts into fine shreds approximately 5cm/2in long. To marinate the chicken, combine the chicken with the light soy sauce, rice wine, sesame oil, salt and pepper in a small bowl. Mix well and leave to marinate for 20 minutes. Slice the chicken breasts into fine shreds approximately 5cm/2in long. To marinate the chicken, combine the chicken with the light soy sauce, rice wine, sesame oil, salt and pepper in a small bowl. Mix well and leave to marinate for 20 minutes. Heat a wok until it is very hot. Add one tablespoon of oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry the mixture for about 2 minutes, then transfer to a plate. Heat a wok until it is very hot. Add one tablespoon of oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry the mixture for about 2 minutes, then transfer to a plate. Reheat the wok, and add the remaining oil. Add the garlic and stir-fry for 10 seconds. Add the mangetout and ham and fry for one minute. Add the noodles, light soy sauce, dark soy sauce, rice wine, salt and pepper, the sugar and spring onions and continue to stir-fry for 2 minutes. Return the chicken to the pan and continue to fry for 3–4 minutes, or until the chicken is cooked through. Stir in the sesame oil and give a few final stirs. Reheat the wok, and add the remaining oil. Add the garlic and stir-fry for 10 seconds. Add the mangetout and ham and fry for one minute. Add the noodles, light soy sauce, dark soy sauce, rice wine, salt and pepper, the sugar and spring onions and continue to stir-fry for 2 minutes. Return the chicken to the pan and continue to fry for 3–4 minutes, or until the chicken is cooked through. Stir in the sesame oil and give a few final stirs. Turn onto a warm serving platter or bowls and serve the chow mein immediately. Turn onto a warm serving platter or bowls and serve the chow mein immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb2beb3bdbfd0cbff89e"
}
|
5742ea85d75bea1e085fe9f1f36077ecae4b24da5c21162bf7f765835c3a2a08
|
Leftover chicken fajitas recipe
An average of 4.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spiced_chicken_fajitas_04270_16x9.jpg 1 tsp vegetable oil4 spring onions, finely sliced1 red pepper, seeds removed, finely sliced½ tsp ground cumin½ tsp smoked paprika125g/4½oz leftover roast chicken (breast meat, if possible)2 wholemeal wraps1 tbsp roughly chopped fresh coriander1 lime, halved25g/1oz reduced fat soured creamsalt and freshly ground black pepper 1 tsp vegetable oil 4 spring onions, finely sliced 1 red pepper, seeds removed, finely sliced ½ tsp ground cumin ½ tsp smoked paprika 125g/4½oz leftover roast chicken (breast meat, if possible) 2 wholemeal wraps 1 tbsp roughly chopped fresh coriander 1 lime, halved 25g/1oz reduced fat soured cream salt and freshly ground black pepper Method Heat the oil in a frying pan over a medium heat and stir fry the spring onions and pepper for 1 minute, until just softening.Add the ground cumin and smoked paprika, season with salt and pepper and stir fry for another minute. Stir in the chicken, then cook for 3–4 minutes, until the chicken is coated and heated through.Heat the wraps according to packet instructions and place a wrap on each plate. Top with the chicken and vegetables, scatter the coriander over the top and finish with a squeeze of lime. Dollop the soured cream on top and roll up before eating. Heat the oil in a frying pan over a medium heat and stir fry the spring onions and pepper for 1 minute, until just softening. Heat the oil in a frying pan over a medium heat and stir fry the spring onions and pepper for 1 minute, until just softening. Add the ground cumin and smoked paprika, season with salt and pepper and stir fry for another minute. Stir in the chicken, then cook for 3–4 minutes, until the chicken is coated and heated through. Add the ground cumin and smoked paprika, season with salt and pepper and stir fry for another minute. Stir in the chicken, then cook for 3–4 minutes, until the chicken is coated and heated through. Heat the wraps according to packet instructions and place a wrap on each plate. Top with the chicken and vegetables, scatter the coriander over the top and finish with a squeeze of lime. Dollop the soured cream on top and roll up before eating. Heat the wraps according to packet instructions and place a wrap on each plate. Top with the chicken and vegetables, scatter the coriander over the top and finish with a squeeze of lime. Dollop the soured cream on top and roll up before eating.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spiced_chicken_fajitas_04270",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Leftover chicken fajitas recipe",
"content": "An average of 4.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spiced_chicken_fajitas_04270_16x9.jpg 1 tsp vegetable oil4 spring onions, finely sliced1 red pepper, seeds removed, finely sliced½ tsp ground cumin½ tsp smoked paprika125g/4½oz leftover roast chicken (breast meat, if possible)2 wholemeal wraps1 tbsp roughly chopped fresh coriander1 lime, halved25g/1oz reduced fat soured creamsalt and freshly ground black pepper 1 tsp vegetable oil 4 spring onions, finely sliced 1 red pepper, seeds removed, finely sliced ½ tsp ground cumin ½ tsp smoked paprika 125g/4½oz leftover roast chicken (breast meat, if possible) 2 wholemeal wraps 1 tbsp roughly chopped fresh coriander 1 lime, halved 25g/1oz reduced fat soured cream salt and freshly ground black pepper Method Heat the oil in a frying pan over a medium heat and stir fry the spring onions and pepper for 1 minute, until just softening.Add the ground cumin and smoked paprika, season with salt and pepper and stir fry for another minute. Stir in the chicken, then cook for 3–4 minutes, until the chicken is coated and heated through.Heat the wraps according to packet instructions and place a wrap on each plate. Top with the chicken and vegetables, scatter the coriander over the top and finish with a squeeze of lime. Dollop the soured cream on top and roll up before eating. Heat the oil in a frying pan over a medium heat and stir fry the spring onions and pepper for 1 minute, until just softening. Heat the oil in a frying pan over a medium heat and stir fry the spring onions and pepper for 1 minute, until just softening. Add the ground cumin and smoked paprika, season with salt and pepper and stir fry for another minute. Stir in the chicken, then cook for 3–4 minutes, until the chicken is coated and heated through. Add the ground cumin and smoked paprika, season with salt and pepper and stir fry for another minute. Stir in the chicken, then cook for 3–4 minutes, until the chicken is coated and heated through. Heat the wraps according to packet instructions and place a wrap on each plate. Top with the chicken and vegetables, scatter the coriander over the top and finish with a squeeze of lime. Dollop the soured cream on top and roll up before eating. Heat the wraps according to packet instructions and place a wrap on each plate. Top with the chicken and vegetables, scatter the coriander over the top and finish with a squeeze of lime. Dollop the soured cream on top and roll up before eating."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb2beb3bdbfd0cbff89f"
}
|
9d30840b04a60aed468e12a3debfc92addb742b8f20fe7b9a8505364ecce9964
|
Broccoli pasta salad recipe
An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broccoli_pasta_salad_86838_16x9.jpg Combine quick broccoli pasta with homemade pesto for a nutritious dinner on-the-go. Nestle in some mozzarella pearls for an added treat. 400g/14oz short pasta 350g/12oz broccoli, florets removed, stalks trimmed and thinly sliced 150g/5½oz mini mozzarella balls, or use chopped mozzarella 400g/14oz short pasta 350g/12oz broccoli, florets removed, stalks trimmed and thinly sliced 150g/5½oz mini mozzarella balls, or use chopped mozzarella large bunch fresh basil, leaves picked (at least 20g/¾oz leaves) 1 garlic clove, finely chopped20g/¾oz pine nuts, lightly toasted75ml/5 tbsp olive oil40g/1½ oz pecorino or parmesan, grated (a mix of both is nice)salt and freshly ground black pepper large bunch fresh basil, leaves picked (at least 20g/¾oz leaves) 1 garlic clove, finely chopped 20g/¾oz pine nuts, lightly toasted 75ml/5 tbsp olive oil 40g/1½ oz pecorino or parmesan, grated (a mix of both is nice) salt and freshly ground black pepper Method For the pesto, put the basil and garlic into a food processor (or use a pestle and mortar) with a big pinch of salt. Blend or bash to a rough green paste. Add the pine nuts and blend or bash again. Add the oil, blend or stir until combined, then stir through the cheese and season with salt and pepper. Set aside. Cook the pasta in plenty of salted boiling water following pack instructions. Add the broccoli for the final 7 minutes of cooking time. Remove from the heat, drain and run under cold water for 1 minute to cool, then drain well.Toss the pesto with the cooked pasta and broccoli – the broccoli will break down and lend a creaminess to the pasta. Add the mozzarella and season with salt and plenty of pepper. For the pesto, put the basil and garlic into a food processor (or use a pestle and mortar) with a big pinch of salt. Blend or bash to a rough green paste. Add the pine nuts and blend or bash again. Add the oil, blend or stir until combined, then stir through the cheese and season with salt and pepper. Set aside. For the pesto, put the basil and garlic into a food processor (or use a pestle and mortar) with a big pinch of salt. Blend or bash to a rough green paste. Add the pine nuts and blend or bash again. Add the oil, blend or stir until combined, then stir through the cheese and season with salt and pepper. Set aside. Cook the pasta in plenty of salted boiling water following pack instructions. Add the broccoli for the final 7 minutes of cooking time. Remove from the heat, drain and run under cold water for 1 minute to cool, then drain well. Cook the pasta in plenty of salted boiling water following pack instructions. Add the broccoli for the final 7 minutes of cooking time. Remove from the heat, drain and run under cold water for 1 minute to cool, then drain well. Toss the pesto with the cooked pasta and broccoli – the broccoli will break down and lend a creaminess to the pasta. Add the mozzarella and season with salt and plenty of pepper. Toss the pesto with the cooked pasta and broccoli – the broccoli will break down and lend a creaminess to the pasta. Add the mozzarella and season with salt and plenty of pepper. Recipe tips If you’re not using the pesto straightaway, cover it with enough extra virgin olive oil to complete submerge. It will keep well in the fridge for about a week.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/broccoli_pasta_salad_86838",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Broccoli pasta salad recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broccoli_pasta_salad_86838_16x9.jpg Combine quick broccoli pasta with homemade pesto for a nutritious dinner on-the-go. Nestle in some mozzarella pearls for an added treat. 400g/14oz short pasta 350g/12oz broccoli, florets removed, stalks trimmed and thinly sliced 150g/5½oz mini mozzarella balls, or use chopped mozzarella 400g/14oz short pasta 350g/12oz broccoli, florets removed, stalks trimmed and thinly sliced 150g/5½oz mini mozzarella balls, or use chopped mozzarella large bunch fresh basil, leaves picked (at least 20g/¾oz leaves) 1 garlic clove, finely chopped20g/¾oz pine nuts, lightly toasted75ml/5 tbsp olive oil40g/1½ oz pecorino or parmesan, grated (a mix of both is nice)salt and freshly ground black pepper large bunch fresh basil, leaves picked (at least 20g/¾oz leaves) 1 garlic clove, finely chopped 20g/¾oz pine nuts, lightly toasted 75ml/5 tbsp olive oil 40g/1½ oz pecorino or parmesan, grated (a mix of both is nice) salt and freshly ground black pepper Method For the pesto, put the basil and garlic into a food processor (or use a pestle and mortar) with a big pinch of salt. Blend or bash to a rough green paste. Add the pine nuts and blend or bash again. Add the oil, blend or stir until combined, then stir through the cheese and season with salt and pepper. Set aside. Cook the pasta in plenty of salted boiling water following pack instructions. Add the broccoli for the final 7 minutes of cooking time. Remove from the heat, drain and run under cold water for 1 minute to cool, then drain well.Toss the pesto with the cooked pasta and broccoli – the broccoli will break down and lend a creaminess to the pasta. Add the mozzarella and season with salt and plenty of pepper. For the pesto, put the basil and garlic into a food processor (or use a pestle and mortar) with a big pinch of salt. Blend or bash to a rough green paste. Add the pine nuts and blend or bash again. Add the oil, blend or stir until combined, then stir through the cheese and season with salt and pepper. Set aside. For the pesto, put the basil and garlic into a food processor (or use a pestle and mortar) with a big pinch of salt. Blend or bash to a rough green paste. Add the pine nuts and blend or bash again. Add the oil, blend or stir until combined, then stir through the cheese and season with salt and pepper. Set aside. Cook the pasta in plenty of salted boiling water following pack instructions. Add the broccoli for the final 7 minutes of cooking time. Remove from the heat, drain and run under cold water for 1 minute to cool, then drain well. Cook the pasta in plenty of salted boiling water following pack instructions. Add the broccoli for the final 7 minutes of cooking time. Remove from the heat, drain and run under cold water for 1 minute to cool, then drain well. Toss the pesto with the cooked pasta and broccoli – the broccoli will break down and lend a creaminess to the pasta. Add the mozzarella and season with salt and plenty of pepper. Toss the pesto with the cooked pasta and broccoli – the broccoli will break down and lend a creaminess to the pasta. Add the mozzarella and season with salt and plenty of pepper. Recipe tips If you’re not using the pesto straightaway, cover it with enough extra virgin olive oil to complete submerge. It will keep well in the fridge for about a week."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb2beb3bdbfd0cbff8a0"
}
|
105dfc96e565379e9d0da0f49f127072320462d630c5ef06e99d4587dd63bd59
|
Veggie fritters recipe
An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/veggie_fritters_56875_16x9.jpg An easy vegetable fritter recipe for all the family. Perfect to make with the kids or for the kids and you can add any grated vegetables you like. This one is made with grated butternut squash and sweetcorn. So simple! ⅓ cucumber, grated6 tbsp yoghurt½ garlic clove, crushed½ lemon, finely grated zest only (optional) ⅓ cucumber, grated 6 tbsp yoghurt ½ garlic clove, crushed ½ lemon, finely grated zest only (optional) 1 large free-range egg50g/1¾oz self-raising flour150g/5½oz butternut squash, grated198g tin sweetcorn, drained2 spring onions, trimmed and finely sliced4 tbsp oil, olive, sunflower or vegetablesalt and freshly ground black pepper 1 large free-range egg 50g/1¾oz self-raising flour 150g/5½oz butternut squash, grated 198g tin sweetcorn, drained 2 spring onions, trimmed and finely sliced 4 tbsp oil, olive, sunflower or vegetable salt and freshly ground black pepper Method To make the lemony cucumber dip, combine all the ingredients in a small bowl.To make the fritters, break the egg into a bowl. Whisk the egg and flour together in a large bowl. Add the butternut squash, sweetcorn and spring onions. Season to taste with salt and pepper.Heat the of the oil in a large, non-stick frying pan. Gently drop 1–2 large spoonfuls of the batter into the pan and spread with the back of the spoon. Spoon in four more fritters, leaving a 2–3cm/¾–1¼in gap between them. If your frying pan in smaller, fry in batches to avoid the fritters merging.Cook over a medium heat for 3 minutes on each side, or until crisp and golden-brown. Transfer to a plate lined with kitchen paper. Serve with the lemony cucumber dip. To make the lemony cucumber dip, combine all the ingredients in a small bowl. To make the lemony cucumber dip, combine all the ingredients in a small bowl. To make the fritters, break the egg into a bowl. Whisk the egg and flour together in a large bowl. Add the butternut squash, sweetcorn and spring onions. Season to taste with salt and pepper. To make the fritters, break the egg into a bowl. Whisk the egg and flour together in a large bowl. Add the butternut squash, sweetcorn and spring onions. Season to taste with salt and pepper. Heat the of the oil in a large, non-stick frying pan. Gently drop 1–2 large spoonfuls of the batter into the pan and spread with the back of the spoon. Spoon in four more fritters, leaving a 2–3cm/¾–1¼in gap between them. If your frying pan in smaller, fry in batches to avoid the fritters merging. Heat the of the oil in a large, non-stick frying pan. Gently drop 1–2 large spoonfuls of the batter into the pan and spread with the back of the spoon. Spoon in four more fritters, leaving a 2–3cm/¾–1¼in gap between them. If your frying pan in smaller, fry in batches to avoid the fritters merging. Cook over a medium heat for 3 minutes on each side, or until crisp and golden-brown. Transfer to a plate lined with kitchen paper. Serve with the lemony cucumber dip. Cook over a medium heat for 3 minutes on each side, or until crisp and golden-brown. Transfer to a plate lined with kitchen paper. Serve with the lemony cucumber dip. Recipe tips Use any vegetables you like for this recipe. Hard veg like carrots and sweet potatoes can be grated; cauliflower and broccoli can be cut into tiny florets; leafy veg shredded; frozen vegetables thawed and leftover cooked vegetables can be cut into small pieces before mixing with the batter. Serve with a few lemon slices for extra zing!
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/veggie_fritters_56875",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Veggie fritters recipe",
"content": "An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/veggie_fritters_56875_16x9.jpg An easy vegetable fritter recipe for all the family. Perfect to make with the kids or for the kids and you can add any grated vegetables you like. This one is made with grated butternut squash and sweetcorn. So simple! ⅓ cucumber, grated6 tbsp yoghurt½ garlic clove, crushed½ lemon, finely grated zest only (optional) ⅓ cucumber, grated 6 tbsp yoghurt ½ garlic clove, crushed ½ lemon, finely grated zest only (optional) 1 large free-range egg50g/1¾oz self-raising flour150g/5½oz butternut squash, grated198g tin sweetcorn, drained2 spring onions, trimmed and finely sliced4 tbsp oil, olive, sunflower or vegetablesalt and freshly ground black pepper 1 large free-range egg 50g/1¾oz self-raising flour 150g/5½oz butternut squash, grated 198g tin sweetcorn, drained 2 spring onions, trimmed and finely sliced 4 tbsp oil, olive, sunflower or vegetable salt and freshly ground black pepper Method To make the lemony cucumber dip, combine all the ingredients in a small bowl.To make the fritters, break the egg into a bowl. Whisk the egg and flour together in a large bowl. Add the butternut squash, sweetcorn and spring onions. Season to taste with salt and pepper.Heat the of the oil in a large, non-stick frying pan. Gently drop 1–2 large spoonfuls of the batter into the pan and spread with the back of the spoon. Spoon in four more fritters, leaving a 2–3cm/¾–1¼in gap between them. If your frying pan in smaller, fry in batches to avoid the fritters merging.Cook over a medium heat for 3 minutes on each side, or until crisp and golden-brown. Transfer to a plate lined with kitchen paper. Serve with the lemony cucumber dip. To make the lemony cucumber dip, combine all the ingredients in a small bowl. To make the lemony cucumber dip, combine all the ingredients in a small bowl. To make the fritters, break the egg into a bowl. Whisk the egg and flour together in a large bowl. Add the butternut squash, sweetcorn and spring onions. Season to taste with salt and pepper. To make the fritters, break the egg into a bowl. Whisk the egg and flour together in a large bowl. Add the butternut squash, sweetcorn and spring onions. Season to taste with salt and pepper. Heat the of the oil in a large, non-stick frying pan. Gently drop 1–2 large spoonfuls of the batter into the pan and spread with the back of the spoon. Spoon in four more fritters, leaving a 2–3cm/¾–1¼in gap between them. If your frying pan in smaller, fry in batches to avoid the fritters merging. Heat the of the oil in a large, non-stick frying pan. Gently drop 1–2 large spoonfuls of the batter into the pan and spread with the back of the spoon. Spoon in four more fritters, leaving a 2–3cm/¾–1¼in gap between them. If your frying pan in smaller, fry in batches to avoid the fritters merging. Cook over a medium heat for 3 minutes on each side, or until crisp and golden-brown. Transfer to a plate lined with kitchen paper. Serve with the lemony cucumber dip. Cook over a medium heat for 3 minutes on each side, or until crisp and golden-brown. Transfer to a plate lined with kitchen paper. Serve with the lemony cucumber dip. Recipe tips Use any vegetables you like for this recipe. Hard veg like carrots and sweet potatoes can be grated; cauliflower and broccoli can be cut into tiny florets; leafy veg shredded; frozen vegetables thawed and leftover cooked vegetables can be cut into small pieces before mixing with the batter. Serve with a few lemon slices for extra zing!"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb2beb3bdbfd0cbff8a1"
}
|
d825b1cdd174a180025fcb1101acb61cdfd52b6248e134282d0bb12dfd0c680c
|
Chicken and broccoli pasta recipe
An average of 3.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_broccoli_62394_16x9.jpg Over-cooking veg isn't always a bad thing. Inspired by the Tuscan sauce of mashed, braised broccoli this (very non-traditional) chicken and broccoli pasta is garlicky, cheesy and gloriously comforting. Each serving provides 650 kcal, 46g protein, 66g carbohydrates (of which 4g sugars), 21g fat (of which 5g saturates), 8g fibre and 0.5g salt. 500ml/18fl oz chicken stock2 large skinless chicken breasts1 broccoli, about 350g/12oz, cut into big florets including the stalk 4 tbsp olive oil, plus extra to serve5 garlic cloves, finely chopped or crushed1 rosemary sprig, leaves picked and finely chopped (or 2 tsp dried rosemary)350g/12oz dried pasta 1 lemon, zest only 50g/1¾oz Parmesan, finely gratedfreshly ground black pepper 500ml/18fl oz chicken stock 2 large skinless chicken breasts 1 broccoli, about 350g/12oz, cut into big florets including the stalk 4 tbsp olive oil, plus extra to serve 5 garlic cloves, finely chopped or crushed 1 rosemary sprig, leaves picked and finely chopped (or 2 tsp dried rosemary) 350g/12oz dried pasta 1 lemon, zest only 50g/1¾oz Parmesan, finely grated freshly ground black pepper Method To poach the chicken, put the stock in a saucepan with a lid and bring to the boil. Drop in the chicken breasts, put on the lid and reduce the heat to low. Simmer for 10–12 minutes, or until the chicken is cooked through but still juicy. Remove the chicken to a plate and set aside, reserving the poaching liquid. (Skim off any scum on top.) When cool enough to handle, shred or chop the chicken into pieces.Bring the stock back to the boil and add the broccoli. Boil for 5 minutes until really tender, then scoop the broccoli out of the stock into a bowl.Heat the oil in a frying pan and fry the garlic and rosemary for 2–3 minutes until the garlic is golden and fragrant. Add the broccoli and half the poaching stock and simmer, mashing down the broccoli with the back of a spoon into a very soft sauce. (Add more stock as needed.) It can be as chunky as you like it. When the broccoli sauce is ‘creamy’, smooth and no longer watery, stir through the chicken until warmed through. Meanwhile, bring a large saucepan of water to the boil and cook the pasta according to the packet instructions. Drain thoroughly, reserving a cup of the water.Toss the pasta into the sauce with the lemon zest, half of the Parmesan and plenty of freshly ground black pepper. Add a splash of the pasta water to loosen the sauce so it coats the pasta well. Serve with the rest of the Parmesan and a drizzle more oil. To poach the chicken, put the stock in a saucepan with a lid and bring to the boil. Drop in the chicken breasts, put on the lid and reduce the heat to low. Simmer for 10–12 minutes, or until the chicken is cooked through but still juicy. To poach the chicken, put the stock in a saucepan with a lid and bring to the boil. Drop in the chicken breasts, put on the lid and reduce the heat to low. Simmer for 10–12 minutes, or until the chicken is cooked through but still juicy. Remove the chicken to a plate and set aside, reserving the poaching liquid. (Skim off any scum on top.) When cool enough to handle, shred or chop the chicken into pieces. Remove the chicken to a plate and set aside, reserving the poaching liquid. (Skim off any scum on top.) When cool enough to handle, shred or chop the chicken into pieces. Bring the stock back to the boil and add the broccoli. Boil for 5 minutes until really tender, then scoop the broccoli out of the stock into a bowl. Bring the stock back to the boil and add the broccoli. Boil for 5 minutes until really tender, then scoop the broccoli out of the stock into a bowl. Heat the oil in a frying pan and fry the garlic and rosemary for 2–3 minutes until the garlic is golden and fragrant. Add the broccoli and half the poaching stock and simmer, mashing down the broccoli with the back of a spoon into a very soft sauce. (Add more stock as needed.) It can be as chunky as you like it. When the broccoli sauce is ‘creamy’, smooth and no longer watery, stir through the chicken until warmed through. Heat the oil in a frying pan and fry the garlic and rosemary for 2–3 minutes until the garlic is golden and fragrant. Add the broccoli and half the poaching stock and simmer, mashing down the broccoli with the back of a spoon into a very soft sauce. (Add more stock as needed.) It can be as chunky as you like it. When the broccoli sauce is ‘creamy’, smooth and no longer watery, stir through the chicken until warmed through. Meanwhile, bring a large saucepan of water to the boil and cook the pasta according to the packet instructions. Drain thoroughly, reserving a cup of the water. Meanwhile, bring a large saucepan of water to the boil and cook the pasta according to the packet instructions. Drain thoroughly, reserving a cup of the water. Toss the pasta into the sauce with the lemon zest, half of the Parmesan and plenty of freshly ground black pepper. Add a splash of the pasta water to loosen the sauce so it coats the pasta well. Serve with the rest of the Parmesan and a drizzle more oil. Toss the pasta into the sauce with the lemon zest, half of the Parmesan and plenty of freshly ground black pepper. Add a splash of the pasta water to loosen the sauce so it coats the pasta well. Serve with the rest of the Parmesan and a drizzle more oil. Recipe tips This recipe uses chicken and chicken stock, but you could easily use vegetable stock and make it without meat. Orecchiette or casarecce is the often used with this broccoli sauce, but shells, farfalle or fusilli would work well too.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_and_broccoli_62394",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken and broccoli pasta recipe",
"content": "An average of 3.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_broccoli_62394_16x9.jpg Over-cooking veg isn't always a bad thing. Inspired by the Tuscan sauce of mashed, braised broccoli this (very non-traditional) chicken and broccoli pasta is garlicky, cheesy and gloriously comforting. Each serving provides 650 kcal, 46g protein, 66g carbohydrates (of which 4g sugars), 21g fat (of which 5g saturates), 8g fibre and 0.5g salt. 500ml/18fl oz chicken stock2 large skinless chicken breasts1 broccoli, about 350g/12oz, cut into big florets including the stalk 4 tbsp olive oil, plus extra to serve5 garlic cloves, finely chopped or crushed1 rosemary sprig, leaves picked and finely chopped (or 2 tsp dried rosemary)350g/12oz dried pasta 1 lemon, zest only 50g/1¾oz Parmesan, finely gratedfreshly ground black pepper 500ml/18fl oz chicken stock 2 large skinless chicken breasts 1 broccoli, about 350g/12oz, cut into big florets including the stalk 4 tbsp olive oil, plus extra to serve 5 garlic cloves, finely chopped or crushed 1 rosemary sprig, leaves picked and finely chopped (or 2 tsp dried rosemary) 350g/12oz dried pasta 1 lemon, zest only 50g/1¾oz Parmesan, finely grated freshly ground black pepper Method To poach the chicken, put the stock in a saucepan with a lid and bring to the boil. Drop in the chicken breasts, put on the lid and reduce the heat to low. Simmer for 10–12 minutes, or until the chicken is cooked through but still juicy. Remove the chicken to a plate and set aside, reserving the poaching liquid. (Skim off any scum on top.) When cool enough to handle, shred or chop the chicken into pieces.Bring the stock back to the boil and add the broccoli. Boil for 5 minutes until really tender, then scoop the broccoli out of the stock into a bowl.Heat the oil in a frying pan and fry the garlic and rosemary for 2–3 minutes until the garlic is golden and fragrant. Add the broccoli and half the poaching stock and simmer, mashing down the broccoli with the back of a spoon into a very soft sauce. (Add more stock as needed.) It can be as chunky as you like it. When the broccoli sauce is ‘creamy’, smooth and no longer watery, stir through the chicken until warmed through. Meanwhile, bring a large saucepan of water to the boil and cook the pasta according to the packet instructions. Drain thoroughly, reserving a cup of the water.Toss the pasta into the sauce with the lemon zest, half of the Parmesan and plenty of freshly ground black pepper. Add a splash of the pasta water to loosen the sauce so it coats the pasta well. Serve with the rest of the Parmesan and a drizzle more oil. To poach the chicken, put the stock in a saucepan with a lid and bring to the boil. Drop in the chicken breasts, put on the lid and reduce the heat to low. Simmer for 10–12 minutes, or until the chicken is cooked through but still juicy. To poach the chicken, put the stock in a saucepan with a lid and bring to the boil. Drop in the chicken breasts, put on the lid and reduce the heat to low. Simmer for 10–12 minutes, or until the chicken is cooked through but still juicy. Remove the chicken to a plate and set aside, reserving the poaching liquid. (Skim off any scum on top.) When cool enough to handle, shred or chop the chicken into pieces. Remove the chicken to a plate and set aside, reserving the poaching liquid. (Skim off any scum on top.) When cool enough to handle, shred or chop the chicken into pieces. Bring the stock back to the boil and add the broccoli. Boil for 5 minutes until really tender, then scoop the broccoli out of the stock into a bowl. Bring the stock back to the boil and add the broccoli. Boil for 5 minutes until really tender, then scoop the broccoli out of the stock into a bowl. Heat the oil in a frying pan and fry the garlic and rosemary for 2–3 minutes until the garlic is golden and fragrant. Add the broccoli and half the poaching stock and simmer, mashing down the broccoli with the back of a spoon into a very soft sauce. (Add more stock as needed.) It can be as chunky as you like it. When the broccoli sauce is ‘creamy’, smooth and no longer watery, stir through the chicken until warmed through. Heat the oil in a frying pan and fry the garlic and rosemary for 2–3 minutes until the garlic is golden and fragrant. Add the broccoli and half the poaching stock and simmer, mashing down the broccoli with the back of a spoon into a very soft sauce. (Add more stock as needed.) It can be as chunky as you like it. When the broccoli sauce is ‘creamy’, smooth and no longer watery, stir through the chicken until warmed through. Meanwhile, bring a large saucepan of water to the boil and cook the pasta according to the packet instructions. Drain thoroughly, reserving a cup of the water. Meanwhile, bring a large saucepan of water to the boil and cook the pasta according to the packet instructions. Drain thoroughly, reserving a cup of the water. Toss the pasta into the sauce with the lemon zest, half of the Parmesan and plenty of freshly ground black pepper. Add a splash of the pasta water to loosen the sauce so it coats the pasta well. Serve with the rest of the Parmesan and a drizzle more oil. Toss the pasta into the sauce with the lemon zest, half of the Parmesan and plenty of freshly ground black pepper. Add a splash of the pasta water to loosen the sauce so it coats the pasta well. Serve with the rest of the Parmesan and a drizzle more oil. Recipe tips This recipe uses chicken and chicken stock, but you could easily use vegetable stock and make it without meat. Orecchiette or casarecce is the often used with this broccoli sauce, but shells, farfalle or fusilli would work well too."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb2ceb3bdbfd0cbff8a2"
}
|
be4b8742750346e54675e8d2f0bcd273ced60a48fb9533029dc395d0170a220c
|
Pan-fried gnocchi, crispy sausage and broccoli recipe
An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gnocchi_crispy_sausage_91983_16x9.jpg Comforting gnocchi and gooey taleggio cheese bring together this easy, one-pan supper that’s ready in under 20 minutes. 3 tbsp olive oil500g/1lb 2oz fresh gnocchi6 sausages4 garlic cloves, finely sliced½ tsp fennel seeds, crushed1 broccoli, stalk quartered and finely sliced, head cut into florets150ml/¼ pint white wine2 tbsp honey (hot honey would work well too)150g/5½oz taleggio, chopped into small cubessea salt and freshly ground black pepperrocket salad, to serve 3 tbsp olive oil 500g/1lb 2oz fresh gnocchi 6 sausages 4 garlic cloves, finely sliced ½ tsp fennel seeds, crushed 1 broccoli, stalk quartered and finely sliced, head cut into florets 150ml/¼ pint white wine 2 tbsp honey (hot honey would work well too) 150g/5½oz taleggio, chopped into small cubes sea salt and freshly ground black pepper rocket salad, to serve Method Drizzle 2 tablespoons of olive oil into a large, lidded, flameproof frying pan and place on a high heat. Add the gnocchi to the pan and fry for around 2 minutes, tossing occasionally, until it becomes a little charred all over. Transfer to a plate and set aside. Keep the pan off the heat and squeeze the sausage meat out of the sausage skins into the pan, roughly breaking it up as you go. Place the pan on a medium-high heat, add another tablespoon of olive oil and fry the sausage meat for around 5–8 minutes, until coloured and cooked through. Add the garlic and fennel seeds to the pan, then after a minute add all of the broccoli. Fry for a further minute, then pour in the wine. Bring it to the boil, allow to boil for a minute, then cover with a lid and reduce the heat a little. Cook for around 3 minutes, or until the broccoli is just cooked. At this point preheat the grill to high.When the broccoli is ready, season everything with salt and freshly ground black pepper and drizzle with the honey. Stir in the fried gnocchi and dot over the taleggio. Pop the pan under the grill and grill for 3–5 minutes, until the cheese is oozy and everything is slightly blistered. Serve with a rocket salad on the side. Drizzle 2 tablespoons of olive oil into a large, lidded, flameproof frying pan and place on a high heat. Add the gnocchi to the pan and fry for around 2 minutes, tossing occasionally, until it becomes a little charred all over. Transfer to a plate and set aside. Drizzle 2 tablespoons of olive oil into a large, lidded, flameproof frying pan and place on a high heat. Add the gnocchi to the pan and fry for around 2 minutes, tossing occasionally, until it becomes a little charred all over. Transfer to a plate and set aside. Keep the pan off the heat and squeeze the sausage meat out of the sausage skins into the pan, roughly breaking it up as you go. Place the pan on a medium-high heat, add another tablespoon of olive oil and fry the sausage meat for around 5–8 minutes, until coloured and cooked through. Keep the pan off the heat and squeeze the sausage meat out of the sausage skins into the pan, roughly breaking it up as you go. Place the pan on a medium-high heat, add another tablespoon of olive oil and fry the sausage meat for around 5–8 minutes, until coloured and cooked through. Add the garlic and fennel seeds to the pan, then after a minute add all of the broccoli. Fry for a further minute, then pour in the wine. Bring it to the boil, allow to boil for a minute, then cover with a lid and reduce the heat a little. Cook for around 3 minutes, or until the broccoli is just cooked. At this point preheat the grill to high. Add the garlic and fennel seeds to the pan, then after a minute add all of the broccoli. Fry for a further minute, then pour in the wine. Bring it to the boil, allow to boil for a minute, then cover with a lid and reduce the heat a little. Cook for around 3 minutes, or until the broccoli is just cooked. At this point preheat the grill to high. When the broccoli is ready, season everything with salt and freshly ground black pepper and drizzle with the honey. Stir in the fried gnocchi and dot over the taleggio. Pop the pan under the grill and grill for 3–5 minutes, until the cheese is oozy and everything is slightly blistered. Serve with a rocket salad on the side. When the broccoli is ready, season everything with salt and freshly ground black pepper and drizzle with the honey. Stir in the fried gnocchi and dot over the taleggio. Pop the pan under the grill and grill for 3–5 minutes, until the cheese is oozy and everything is slightly blistered. Serve with a rocket salad on the side. Recipe tips You could use mozzarella or halloumi if you can't get hold of taleggio.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/gnocchi_crispy_sausage_91983",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pan-fried gnocchi, crispy sausage and broccoli 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/gnocchi_crispy_sausage_91983_16x9.jpg Comforting gnocchi and gooey taleggio cheese bring together this easy, one-pan supper that’s ready in under 20 minutes. 3 tbsp olive oil500g/1lb 2oz fresh gnocchi6 sausages4 garlic cloves, finely sliced½ tsp fennel seeds, crushed1 broccoli, stalk quartered and finely sliced, head cut into florets150ml/¼ pint white wine2 tbsp honey (hot honey would work well too)150g/5½oz taleggio, chopped into small cubessea salt and freshly ground black pepperrocket salad, to serve 3 tbsp olive oil 500g/1lb 2oz fresh gnocchi 6 sausages 4 garlic cloves, finely sliced ½ tsp fennel seeds, crushed 1 broccoli, stalk quartered and finely sliced, head cut into florets 150ml/¼ pint white wine 2 tbsp honey (hot honey would work well too) 150g/5½oz taleggio, chopped into small cubes sea salt and freshly ground black pepper rocket salad, to serve Method Drizzle 2 tablespoons of olive oil into a large, lidded, flameproof frying pan and place on a high heat. Add the gnocchi to the pan and fry for around 2 minutes, tossing occasionally, until it becomes a little charred all over. Transfer to a plate and set aside. Keep the pan off the heat and squeeze the sausage meat out of the sausage skins into the pan, roughly breaking it up as you go. Place the pan on a medium-high heat, add another tablespoon of olive oil and fry the sausage meat for around 5–8 minutes, until coloured and cooked through. Add the garlic and fennel seeds to the pan, then after a minute add all of the broccoli. Fry for a further minute, then pour in the wine. Bring it to the boil, allow to boil for a minute, then cover with a lid and reduce the heat a little. Cook for around 3 minutes, or until the broccoli is just cooked. At this point preheat the grill to high.When the broccoli is ready, season everything with salt and freshly ground black pepper and drizzle with the honey. Stir in the fried gnocchi and dot over the taleggio. Pop the pan under the grill and grill for 3–5 minutes, until the cheese is oozy and everything is slightly blistered. Serve with a rocket salad on the side. Drizzle 2 tablespoons of olive oil into a large, lidded, flameproof frying pan and place on a high heat. Add the gnocchi to the pan and fry for around 2 minutes, tossing occasionally, until it becomes a little charred all over. Transfer to a plate and set aside. Drizzle 2 tablespoons of olive oil into a large, lidded, flameproof frying pan and place on a high heat. Add the gnocchi to the pan and fry for around 2 minutes, tossing occasionally, until it becomes a little charred all over. Transfer to a plate and set aside. Keep the pan off the heat and squeeze the sausage meat out of the sausage skins into the pan, roughly breaking it up as you go. Place the pan on a medium-high heat, add another tablespoon of olive oil and fry the sausage meat for around 5–8 minutes, until coloured and cooked through. Keep the pan off the heat and squeeze the sausage meat out of the sausage skins into the pan, roughly breaking it up as you go. Place the pan on a medium-high heat, add another tablespoon of olive oil and fry the sausage meat for around 5–8 minutes, until coloured and cooked through. Add the garlic and fennel seeds to the pan, then after a minute add all of the broccoli. Fry for a further minute, then pour in the wine. Bring it to the boil, allow to boil for a minute, then cover with a lid and reduce the heat a little. Cook for around 3 minutes, or until the broccoli is just cooked. At this point preheat the grill to high. Add the garlic and fennel seeds to the pan, then after a minute add all of the broccoli. Fry for a further minute, then pour in the wine. Bring it to the boil, allow to boil for a minute, then cover with a lid and reduce the heat a little. Cook for around 3 minutes, or until the broccoli is just cooked. At this point preheat the grill to high. When the broccoli is ready, season everything with salt and freshly ground black pepper and drizzle with the honey. Stir in the fried gnocchi and dot over the taleggio. Pop the pan under the grill and grill for 3–5 minutes, until the cheese is oozy and everything is slightly blistered. Serve with a rocket salad on the side. When the broccoli is ready, season everything with salt and freshly ground black pepper and drizzle with the honey. Stir in the fried gnocchi and dot over the taleggio. Pop the pan under the grill and grill for 3–5 minutes, until the cheese is oozy and everything is slightly blistered. Serve with a rocket salad on the side. Recipe tips You could use mozzarella or halloumi if you can't get hold of taleggio."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb2ceb3bdbfd0cbff8a3"
}
|
0a493681eb86e62c08223648f17573344d8eef430dcfd96158cb1ead266630dd
|
Tortilla pizza recipe
An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/simple_tortilla_pizza_67372_16x9.jpg An easy cheat’s dinner, Lorraine Pascale's tortilla pizza take minutes and are a great use of leftover wraps. Each pizza provides 371 kcal, 18.5g protein, 42g carbohydrate (of which 8g sugars), 14g fat (of which 7.5g saturates), 4g fibre and 1.4g salt. spray oil4 wholewheat, plain flour or corn tortillas (about 19cm/7½in diameter)1 small garlic clove, halved400g tin chopped tomatoes (preferably with herbs) ¼-½ tsp chilli flakes (optional)125g/4½oz pecorino cheese (or a mature cheddar), coarsely grated280g jar roasted red and yellow peppers, drained (about 175g/6oz of actual peppers)70g/2½oz rocket small handful fresh basil leaves (optional)2-3 tsp balsamic vinegar (optional)2-3 tsp extra virgin olive oil (optional)flaked sea salt and freshly ground black pepper spray oil 4 wholewheat, plain flour or corn tortillas (about 19cm/7½in diameter) 1 small garlic clove, halved 400g tin chopped tomatoes (preferably with herbs) ¼-½ tsp chilli flakes (optional) 125g/4½oz pecorino cheese (or a mature cheddar), coarsely grated 280g jar roasted red and yellow peppers, drained (about 175g/6oz of actual peppers) 70g/2½oz rocket small handful fresh basil leaves (optional) 2-3 tsp balsamic vinegar (optional) 2-3 tsp extra virgin olive oil (optional) flaked sea salt and freshly ground black pepper Method Turn the oven ideally as high as it will go, making sure two shelves are in place - about 240C/220C Fan/Gas 8. Spray a bit of oil on two large baking trays and put two tortillas on each. Spray a little more on top of the tortillas and then rub the cut side of the garlic all over the tortillas - this gives the pizza extra flavour. Divide the chopped tomatoes evenly between the 4 tortillas, spreading them out but leaving a 1.5cm/¾in border. Scatter over the chilli flakes, if using, and divide the cheese and peppers evenly over the top. Pop both trays into the oven to bake for about 4-6 minutes (depending on how hot your oven is), or until the cheese has melted and the tortillas are crisp and golden-brown on their edges. Swap the trays around on the shelves half way through for even cooking.Remove the tortillas from the oven and slide onto serving plates. Top with the rocket and basil (if using). Season with a little scattering of salt and pepper, then drizzle with balsamic vinegar and some extra virgin olive oil, if you fancy it. Turn the oven ideally as high as it will go, making sure two shelves are in place - about 240C/220C Fan/Gas 8. Spray a bit of oil on two large baking trays and put two tortillas on each. Spray a little more on top of the tortillas and then rub the cut side of the garlic all over the tortillas - this gives the pizza extra flavour. Turn the oven ideally as high as it will go, making sure two shelves are in place - about 240C/220C Fan/Gas 8. Spray a bit of oil on two large baking trays and put two tortillas on each. Spray a little more on top of the tortillas and then rub the cut side of the garlic all over the tortillas - this gives the pizza extra flavour. Divide the chopped tomatoes evenly between the 4 tortillas, spreading them out but leaving a 1.5cm/¾in border. Scatter over the chilli flakes, if using, and divide the cheese and peppers evenly over the top. Divide the chopped tomatoes evenly between the 4 tortillas, spreading them out but leaving a 1.5cm/¾in border. Scatter over the chilli flakes, if using, and divide the cheese and peppers evenly over the top. Pop both trays into the oven to bake for about 4-6 minutes (depending on how hot your oven is), or until the cheese has melted and the tortillas are crisp and golden-brown on their edges. Swap the trays around on the shelves half way through for even cooking. Pop both trays into the oven to bake for about 4-6 minutes (depending on how hot your oven is), or until the cheese has melted and the tortillas are crisp and golden-brown on their edges. Swap the trays around on the shelves half way through for even cooking. Remove the tortillas from the oven and slide onto serving plates. Top with the rocket and basil (if using). Season with a little scattering of salt and pepper, then drizzle with balsamic vinegar and some extra virgin olive oil, if you fancy it. Remove the tortillas from the oven and slide onto serving plates. Top with the rocket and basil (if using). Season with a little scattering of salt and pepper, then drizzle with balsamic vinegar and some extra virgin olive oil, if you fancy it.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/simple_tortilla_pizza_67372",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tortilla pizza recipe",
"content": "An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/simple_tortilla_pizza_67372_16x9.jpg An easy cheat’s dinner, Lorraine Pascale's tortilla pizza take minutes and are a great use of leftover wraps. Each pizza provides 371 kcal, 18.5g protein, 42g carbohydrate (of which 8g sugars), 14g fat (of which 7.5g saturates), 4g fibre and 1.4g salt. spray oil4 wholewheat, plain flour or corn tortillas (about 19cm/7½in diameter)1 small garlic clove, halved400g tin chopped tomatoes (preferably with herbs) ¼-½ tsp chilli flakes (optional)125g/4½oz pecorino cheese (or a mature cheddar), coarsely grated280g jar roasted red and yellow peppers, drained (about 175g/6oz of actual peppers)70g/2½oz rocket small handful fresh basil leaves (optional)2-3 tsp balsamic vinegar (optional)2-3 tsp extra virgin olive oil (optional)flaked sea salt and freshly ground black pepper spray oil 4 wholewheat, plain flour or corn tortillas (about 19cm/7½in diameter) 1 small garlic clove, halved 400g tin chopped tomatoes (preferably with herbs) ¼-½ tsp chilli flakes (optional) 125g/4½oz pecorino cheese (or a mature cheddar), coarsely grated 280g jar roasted red and yellow peppers, drained (about 175g/6oz of actual peppers) 70g/2½oz rocket small handful fresh basil leaves (optional) 2-3 tsp balsamic vinegar (optional) 2-3 tsp extra virgin olive oil (optional) flaked sea salt and freshly ground black pepper Method Turn the oven ideally as high as it will go, making sure two shelves are in place - about 240C/220C Fan/Gas 8. Spray a bit of oil on two large baking trays and put two tortillas on each. Spray a little more on top of the tortillas and then rub the cut side of the garlic all over the tortillas - this gives the pizza extra flavour. Divide the chopped tomatoes evenly between the 4 tortillas, spreading them out but leaving a 1.5cm/¾in border. Scatter over the chilli flakes, if using, and divide the cheese and peppers evenly over the top. Pop both trays into the oven to bake for about 4-6 minutes (depending on how hot your oven is), or until the cheese has melted and the tortillas are crisp and golden-brown on their edges. Swap the trays around on the shelves half way through for even cooking.Remove the tortillas from the oven and slide onto serving plates. Top with the rocket and basil (if using). Season with a little scattering of salt and pepper, then drizzle with balsamic vinegar and some extra virgin olive oil, if you fancy it. Turn the oven ideally as high as it will go, making sure two shelves are in place - about 240C/220C Fan/Gas 8. Spray a bit of oil on two large baking trays and put two tortillas on each. Spray a little more on top of the tortillas and then rub the cut side of the garlic all over the tortillas - this gives the pizza extra flavour. Turn the oven ideally as high as it will go, making sure two shelves are in place - about 240C/220C Fan/Gas 8. Spray a bit of oil on two large baking trays and put two tortillas on each. Spray a little more on top of the tortillas and then rub the cut side of the garlic all over the tortillas - this gives the pizza extra flavour. Divide the chopped tomatoes evenly between the 4 tortillas, spreading them out but leaving a 1.5cm/¾in border. Scatter over the chilli flakes, if using, and divide the cheese and peppers evenly over the top. Divide the chopped tomatoes evenly between the 4 tortillas, spreading them out but leaving a 1.5cm/¾in border. Scatter over the chilli flakes, if using, and divide the cheese and peppers evenly over the top. Pop both trays into the oven to bake for about 4-6 minutes (depending on how hot your oven is), or until the cheese has melted and the tortillas are crisp and golden-brown on their edges. Swap the trays around on the shelves half way through for even cooking. Pop both trays into the oven to bake for about 4-6 minutes (depending on how hot your oven is), or until the cheese has melted and the tortillas are crisp and golden-brown on their edges. Swap the trays around on the shelves half way through for even cooking. Remove the tortillas from the oven and slide onto serving plates. Top with the rocket and basil (if using). Season with a little scattering of salt and pepper, then drizzle with balsamic vinegar and some extra virgin olive oil, if you fancy it. Remove the tortillas from the oven and slide onto serving plates. Top with the rocket and basil (if using). Season with a little scattering of salt and pepper, then drizzle with balsamic vinegar and some extra virgin olive oil, if you fancy it."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb2ceb3bdbfd0cbff8a4"
}
|
b2c90ab8255009b729b023f6b08baa5343b1ee4e0827dd0b5e4bbc8df8558951
|
Pizza-inspired jacket potato fillings recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pizza-inspired_jacket_51097_16x9.jpg These enticing jacket potato fillings will brighten up any lunchtime and give the classic baked spud an exciting pizza makeover. 1 large baking potato, scrubbed and driedolive or sunflower oil, to drizzlesalt and freshly ground black pepper 1 large baking potato, scrubbed and dried olive or sunflower oil, to drizzle salt and freshly ground black pepper 60–65g/2¼oz diced chorizo1 large garlic clove, crushed1 x 200g/7oz tin chopped tomatoes25g/1oz mature cheddar, coarsely gratedfew green jalapeño chilli slices from a jar 60–65g/2¼oz diced chorizo 1 large garlic clove, crushed 1 x 200g/7oz tin chopped tomatoes 25g/1oz mature cheddar, coarsely grated few green jalapeño chilli slices from a jar 60–65g/2¼oz fresh mozzarella, torn, or 55g/2oz grated mozzarella 12–14 cherry tomatoes, halvedpinch dried oregano2 tsp extra virgin olive oil1 tsp red wine vinegar8 large basil leaves (or equivalent small), roughly tornpinch sugar 60–65g/2¼oz fresh mozzarella, torn, or 55g/2oz grated mozzarella 12–14 cherry tomatoes, halved pinch dried oregano 2 tsp extra virgin olive oil 1 tsp red wine vinegar 8 large basil leaves (or equivalent small), roughly torn pinch sugar ½ lemon, zest plus 1 tsp juice1½ tbsp basil pesto1 tbsp extra virgin olive oil or oil from the artichoke jar75g/2¾oz artichoke hearts from a jarfew green olives, stones removed and halved or quarteredsmall handful spinach leavesParmesan shavings (or similar hard cheese), to serve ½ lemon, zest plus 1 tsp juice 1½ tbsp basil pesto 1 tbsp extra virgin olive oil or oil from the artichoke jar 75g/2¾oz artichoke hearts from a jar few green olives, stones removed and halved or quartered small handful spinach leaves Parmesan shavings (or similar hard cheese), to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Rub the potato all over with a tiny drizzle of the oil and bake for about 1 hour, or until soft in the middle.For the American hot filling, tip the diced chorizo into a small frying pan or saucepan. Place over a medium heat and fry the chorizo until crisp, golden and it has released plenty of orange oil into the pan. Scoop out about a third of the chunks and set them aside for serving. Stir the garlic into the remaining chorizo and fry for 1 minute, followed by the tomatoes. Simmer for 5 minutes, partly covered. Season with salt and pepper.Cut a cross in the top of the jacket and pull apart a bit. Spoon the chorizo sauce into and over the potato, then scatter with the cheddar, jalapeños and crispy chorizo and serve hot. For the margherita filling, preheat the grill to hot and split the potato in half. Scatter the mozzarella over the split jacket. Grill until the cheese has melted and started bubbling. Toss the tomatoes, oregano, olive oil, vinegar and basil leaves in a bowl. Season well with salt, pepper and the pinch of sugar. Spoon on top of the potato and serve hot. For the green goddess filling, whisk together the lemon juice, zest, pesto and oil in a bowl. Add the artichokes, breaking any larger chunks into smaller pieces, and the olives and spinach. Toss together so everything is coated in the pesto dressing. Split the potato and pile the filling on top. Scatter with the Parmesan and serve hot. Preheat the oven to 220C/200C Fan/Gas 7. Rub the potato all over with a tiny drizzle of the oil and bake for about 1 hour, or until soft in the middle. Preheat the oven to 220C/200C Fan/Gas 7. Rub the potato all over with a tiny drizzle of the oil and bake for about 1 hour, or until soft in the middle. For the American hot filling, tip the diced chorizo into a small frying pan or saucepan. Place over a medium heat and fry the chorizo until crisp, golden and it has released plenty of orange oil into the pan. Scoop out about a third of the chunks and set them aside for serving. Stir the garlic into the remaining chorizo and fry for 1 minute, followed by the tomatoes. Simmer for 5 minutes, partly covered. Season with salt and pepper. For the American hot filling, tip the diced chorizo into a small frying pan or saucepan. Place over a medium heat and fry the chorizo until crisp, golden and it has released plenty of orange oil into the pan. Scoop out about a third of the chunks and set them aside for serving. Stir the garlic into the remaining chorizo and fry for 1 minute, followed by the tomatoes. Simmer for 5 minutes, partly covered. Season with salt and pepper. Cut a cross in the top of the jacket and pull apart a bit. Spoon the chorizo sauce into and over the potato, then scatter with the cheddar, jalapeños and crispy chorizo and serve hot. Cut a cross in the top of the jacket and pull apart a bit. Spoon the chorizo sauce into and over the potato, then scatter with the cheddar, jalapeños and crispy chorizo and serve hot. For the margherita filling, preheat the grill to hot and split the potato in half. Scatter the mozzarella over the split jacket. Grill until the cheese has melted and started bubbling. Toss the tomatoes, oregano, olive oil, vinegar and basil leaves in a bowl. Season well with salt, pepper and the pinch of sugar. Spoon on top of the potato and serve hot. For the margherita filling, preheat the grill to hot and split the potato in half. Scatter the mozzarella over the split jacket. Grill until the cheese has melted and started bubbling. Toss the tomatoes, oregano, olive oil, vinegar and basil leaves in a bowl. Season well with salt, pepper and the pinch of sugar. Spoon on top of the potato and serve hot. For the green goddess filling, whisk together the lemon juice, zest, pesto and oil in a bowl. Add the artichokes, breaking any larger chunks into smaller pieces, and the olives and spinach. Toss together so everything is coated in the pesto dressing. Split the potato and pile the filling on top. Scatter with the Parmesan and serve hot. For the green goddess filling, whisk together the lemon juice, zest, pesto and oil in a bowl. Add the artichokes, breaking any larger chunks into smaller pieces, and the olives and spinach. Toss together so everything is coated in the pesto dressing. Split the potato and pile the filling on top. Scatter with the Parmesan and serve hot.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pizza-inspired_jacket_51097",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pizza-inspired jacket potato fillings recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pizza-inspired_jacket_51097_16x9.jpg These enticing jacket potato fillings will brighten up any lunchtime and give the classic baked spud an exciting pizza makeover. 1 large baking potato, scrubbed and driedolive or sunflower oil, to drizzlesalt and freshly ground black pepper 1 large baking potato, scrubbed and dried olive or sunflower oil, to drizzle salt and freshly ground black pepper 60–65g/2¼oz diced chorizo1 large garlic clove, crushed1 x 200g/7oz tin chopped tomatoes25g/1oz mature cheddar, coarsely gratedfew green jalapeño chilli slices from a jar 60–65g/2¼oz diced chorizo 1 large garlic clove, crushed 1 x 200g/7oz tin chopped tomatoes 25g/1oz mature cheddar, coarsely grated few green jalapeño chilli slices from a jar 60–65g/2¼oz fresh mozzarella, torn, or 55g/2oz grated mozzarella 12–14 cherry tomatoes, halvedpinch dried oregano2 tsp extra virgin olive oil1 tsp red wine vinegar8 large basil leaves (or equivalent small), roughly tornpinch sugar 60–65g/2¼oz fresh mozzarella, torn, or 55g/2oz grated mozzarella 12–14 cherry tomatoes, halved pinch dried oregano 2 tsp extra virgin olive oil 1 tsp red wine vinegar 8 large basil leaves (or equivalent small), roughly torn pinch sugar ½ lemon, zest plus 1 tsp juice1½ tbsp basil pesto1 tbsp extra virgin olive oil or oil from the artichoke jar75g/2¾oz artichoke hearts from a jarfew green olives, stones removed and halved or quarteredsmall handful spinach leavesParmesan shavings (or similar hard cheese), to serve ½ lemon, zest plus 1 tsp juice 1½ tbsp basil pesto 1 tbsp extra virgin olive oil or oil from the artichoke jar 75g/2¾oz artichoke hearts from a jar few green olives, stones removed and halved or quartered small handful spinach leaves Parmesan shavings (or similar hard cheese), to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Rub the potato all over with a tiny drizzle of the oil and bake for about 1 hour, or until soft in the middle.For the American hot filling, tip the diced chorizo into a small frying pan or saucepan. Place over a medium heat and fry the chorizo until crisp, golden and it has released plenty of orange oil into the pan. Scoop out about a third of the chunks and set them aside for serving. Stir the garlic into the remaining chorizo and fry for 1 minute, followed by the tomatoes. Simmer for 5 minutes, partly covered. Season with salt and pepper.Cut a cross in the top of the jacket and pull apart a bit. Spoon the chorizo sauce into and over the potato, then scatter with the cheddar, jalapeños and crispy chorizo and serve hot. For the margherita filling, preheat the grill to hot and split the potato in half. Scatter the mozzarella over the split jacket. Grill until the cheese has melted and started bubbling. Toss the tomatoes, oregano, olive oil, vinegar and basil leaves in a bowl. Season well with salt, pepper and the pinch of sugar. Spoon on top of the potato and serve hot. For the green goddess filling, whisk together the lemon juice, zest, pesto and oil in a bowl. Add the artichokes, breaking any larger chunks into smaller pieces, and the olives and spinach. Toss together so everything is coated in the pesto dressing. Split the potato and pile the filling on top. Scatter with the Parmesan and serve hot. Preheat the oven to 220C/200C Fan/Gas 7. Rub the potato all over with a tiny drizzle of the oil and bake for about 1 hour, or until soft in the middle. Preheat the oven to 220C/200C Fan/Gas 7. Rub the potato all over with a tiny drizzle of the oil and bake for about 1 hour, or until soft in the middle. For the American hot filling, tip the diced chorizo into a small frying pan or saucepan. Place over a medium heat and fry the chorizo until crisp, golden and it has released plenty of orange oil into the pan. Scoop out about a third of the chunks and set them aside for serving. Stir the garlic into the remaining chorizo and fry for 1 minute, followed by the tomatoes. Simmer for 5 minutes, partly covered. Season with salt and pepper. For the American hot filling, tip the diced chorizo into a small frying pan or saucepan. Place over a medium heat and fry the chorizo until crisp, golden and it has released plenty of orange oil into the pan. Scoop out about a third of the chunks and set them aside for serving. Stir the garlic into the remaining chorizo and fry for 1 minute, followed by the tomatoes. Simmer for 5 minutes, partly covered. Season with salt and pepper. Cut a cross in the top of the jacket and pull apart a bit. Spoon the chorizo sauce into and over the potato, then scatter with the cheddar, jalapeños and crispy chorizo and serve hot. Cut a cross in the top of the jacket and pull apart a bit. Spoon the chorizo sauce into and over the potato, then scatter with the cheddar, jalapeños and crispy chorizo and serve hot. For the margherita filling, preheat the grill to hot and split the potato in half. Scatter the mozzarella over the split jacket. Grill until the cheese has melted and started bubbling. Toss the tomatoes, oregano, olive oil, vinegar and basil leaves in a bowl. Season well with salt, pepper and the pinch of sugar. Spoon on top of the potato and serve hot. For the margherita filling, preheat the grill to hot and split the potato in half. Scatter the mozzarella over the split jacket. Grill until the cheese has melted and started bubbling. Toss the tomatoes, oregano, olive oil, vinegar and basil leaves in a bowl. Season well with salt, pepper and the pinch of sugar. Spoon on top of the potato and serve hot. For the green goddess filling, whisk together the lemon juice, zest, pesto and oil in a bowl. Add the artichokes, breaking any larger chunks into smaller pieces, and the olives and spinach. Toss together so everything is coated in the pesto dressing. Split the potato and pile the filling on top. Scatter with the Parmesan and serve hot. For the green goddess filling, whisk together the lemon juice, zest, pesto and oil in a bowl. Add the artichokes, breaking any larger chunks into smaller pieces, and the olives and spinach. Toss together so everything is coated in the pesto dressing. Split the potato and pile the filling on top. Scatter with the Parmesan and serve hot."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb2deb3bdbfd0cbff8a5"
}
|
442ee912fde943f0142343d71353d4740b799f939d8d303533197d462891b444
|
Quick vegetable pasta recipe
An average of 4.6 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_vegetable_pasta_93041_16x9.jpg This fresh-tasting vegetable pasta is ready in about 15 minutes and is perfect for a quick healthy lunch or dinner. Each serving provides 440 kcal, 14g protein, 58g carbohydrate (of which 11g sugars), 14g fat (of which 2g saturates), 13g fibre and 0.6g salt. 150g/5oz whole wheat pasta, such as spaghetti2 tbsp extra virgin olive oil1 yellow pepper, deseeded and cut into roughly 2cm chunks1 courgette, trimmed and cut into roughly 2cm chunks 200g/7oz cherry tomatoes2 spring onions, trimmed and sliced¼ tsp dried chilli flakes½ small lemon, finely grated zest and juice 2 large handfuls young spinach leaves (around 75g/2½oz)sea salt and freshly ground black peppergrated Parmesan (or alternative vegetarian hard cheese), to serve (optional) 150g/5oz whole wheat pasta, such as spaghetti 2 tbsp extra virgin olive oil 1 yellow pepper, deseeded and cut into roughly 2cm chunks 1 courgette, trimmed and cut into roughly 2cm chunks 200g/7oz cherry tomatoes 2 spring onions, trimmed and sliced ¼ tsp dried chilli flakes ½ small lemon, finely grated zest and juice 2 large handfuls young spinach leaves (around 75g/2½oz) sea salt and freshly ground black pepper grated Parmesan (or alternative vegetarian hard cheese), to serve (optional) Method Half-fill a large saucepan with water and bring to the boil. Add the pasta and return to the boil. Cook for 12 minutes, or until just tender, stirring occasionally.While the pasta is cooking, heat 1 tablespoon of the oil in a large frying pan over a medium heat and fry the pepper, courgette and whole tomatoes for 5 minutes, stirring occasionally. Add the remaining oil and spring onions and cook for 4–5 minutes, or until all the vegetables are softened and lightly browned, stirring regularly. (The tomatoes need to be soft so they release their juice to make a light sauce to coat the pasta.)Add the chilli flakes, lemon zest and juice and cook for a few seconds. Stir in 1 ladleful of the hot pasta cooking water and season with salt and pepper.Drain the pasta then return to the saucepan and add the vegetables and spinach leaves. Toss together over a low heat for 1–2 minutes, or until the spinach softens and wilts. Divide between two shallow bowls and serve topped with grated Parmesan if you like. Half-fill a large saucepan with water and bring to the boil. Add the pasta and return to the boil. Cook for 12 minutes, or until just tender, stirring occasionally. Half-fill a large saucepan with water and bring to the boil. Add the pasta and return to the boil. Cook for 12 minutes, or until just tender, stirring occasionally. While the pasta is cooking, heat 1 tablespoon of the oil in a large frying pan over a medium heat and fry the pepper, courgette and whole tomatoes for 5 minutes, stirring occasionally. While the pasta is cooking, heat 1 tablespoon of the oil in a large frying pan over a medium heat and fry the pepper, courgette and whole tomatoes for 5 minutes, stirring occasionally. Add the remaining oil and spring onions and cook for 4–5 minutes, or until all the vegetables are softened and lightly browned, stirring regularly. (The tomatoes need to be soft so they release their juice to make a light sauce to coat the pasta.) Add the remaining oil and spring onions and cook for 4–5 minutes, or until all the vegetables are softened and lightly browned, stirring regularly. (The tomatoes need to be soft so they release their juice to make a light sauce to coat the pasta.) Add the chilli flakes, lemon zest and juice and cook for a few seconds. Stir in 1 ladleful of the hot pasta cooking water and season with salt and pepper. Add the chilli flakes, lemon zest and juice and cook for a few seconds. Stir in 1 ladleful of the hot pasta cooking water and season with salt and pepper. Drain the pasta then return to the saucepan and add the vegetables and spinach leaves. Toss together over a low heat for 1–2 minutes, or until the spinach softens and wilts. Divide between two shallow bowls and serve topped with grated Parmesan if you like. Drain the pasta then return to the saucepan and add the vegetables and spinach leaves. Toss together over a low heat for 1–2 minutes, or until the spinach softens and wilts. Divide between two shallow bowls and serve topped with grated Parmesan if you like.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/quick_vegetable_pasta_93041",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Quick vegetable pasta recipe",
"content": "An average of 4.6 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_vegetable_pasta_93041_16x9.jpg This fresh-tasting vegetable pasta is ready in about 15 minutes and is perfect for a quick healthy lunch or dinner. Each serving provides 440 kcal, 14g protein, 58g carbohydrate (of which 11g sugars), 14g fat (of which 2g saturates), 13g fibre and 0.6g salt. 150g/5oz whole wheat pasta, such as spaghetti2 tbsp extra virgin olive oil1 yellow pepper, deseeded and cut into roughly 2cm chunks1 courgette, trimmed and cut into roughly 2cm chunks 200g/7oz cherry tomatoes2 spring onions, trimmed and sliced¼ tsp dried chilli flakes½ small lemon, finely grated zest and juice 2 large handfuls young spinach leaves (around 75g/2½oz)sea salt and freshly ground black peppergrated Parmesan (or alternative vegetarian hard cheese), to serve (optional) 150g/5oz whole wheat pasta, such as spaghetti 2 tbsp extra virgin olive oil 1 yellow pepper, deseeded and cut into roughly 2cm chunks 1 courgette, trimmed and cut into roughly 2cm chunks 200g/7oz cherry tomatoes 2 spring onions, trimmed and sliced ¼ tsp dried chilli flakes ½ small lemon, finely grated zest and juice 2 large handfuls young spinach leaves (around 75g/2½oz) sea salt and freshly ground black pepper grated Parmesan (or alternative vegetarian hard cheese), to serve (optional) Method Half-fill a large saucepan with water and bring to the boil. Add the pasta and return to the boil. Cook for 12 minutes, or until just tender, stirring occasionally.While the pasta is cooking, heat 1 tablespoon of the oil in a large frying pan over a medium heat and fry the pepper, courgette and whole tomatoes for 5 minutes, stirring occasionally. Add the remaining oil and spring onions and cook for 4–5 minutes, or until all the vegetables are softened and lightly browned, stirring regularly. (The tomatoes need to be soft so they release their juice to make a light sauce to coat the pasta.)Add the chilli flakes, lemon zest and juice and cook for a few seconds. Stir in 1 ladleful of the hot pasta cooking water and season with salt and pepper.Drain the pasta then return to the saucepan and add the vegetables and spinach leaves. Toss together over a low heat for 1–2 minutes, or until the spinach softens and wilts. Divide between two shallow bowls and serve topped with grated Parmesan if you like. Half-fill a large saucepan with water and bring to the boil. Add the pasta and return to the boil. Cook for 12 minutes, or until just tender, stirring occasionally. Half-fill a large saucepan with water and bring to the boil. Add the pasta and return to the boil. Cook for 12 minutes, or until just tender, stirring occasionally. While the pasta is cooking, heat 1 tablespoon of the oil in a large frying pan over a medium heat and fry the pepper, courgette and whole tomatoes for 5 minutes, stirring occasionally. While the pasta is cooking, heat 1 tablespoon of the oil in a large frying pan over a medium heat and fry the pepper, courgette and whole tomatoes for 5 minutes, stirring occasionally. Add the remaining oil and spring onions and cook for 4–5 minutes, or until all the vegetables are softened and lightly browned, stirring regularly. (The tomatoes need to be soft so they release their juice to make a light sauce to coat the pasta.) Add the remaining oil and spring onions and cook for 4–5 minutes, or until all the vegetables are softened and lightly browned, stirring regularly. (The tomatoes need to be soft so they release their juice to make a light sauce to coat the pasta.) Add the chilli flakes, lemon zest and juice and cook for a few seconds. Stir in 1 ladleful of the hot pasta cooking water and season with salt and pepper. Add the chilli flakes, lemon zest and juice and cook for a few seconds. Stir in 1 ladleful of the hot pasta cooking water and season with salt and pepper. Drain the pasta then return to the saucepan and add the vegetables and spinach leaves. Toss together over a low heat for 1–2 minutes, or until the spinach softens and wilts. Divide between two shallow bowls and serve topped with grated Parmesan if you like. Drain the pasta then return to the saucepan and add the vegetables and spinach leaves. Toss together over a low heat for 1–2 minutes, or until the spinach softens and wilts. Divide between two shallow bowls and serve topped with grated Parmesan if you like."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb2deb3bdbfd0cbff8a6"
}
|
ecb1609798b627412e73f168ed5281d97797284297a791c05c32f50ad25dc3a3
|
Gnocchi bake recipe
One-pan gnocchi bake An average of 4.6 out of 5 stars from 139 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/gnocchi_pasta_bake_51351_16x9.jpg A gnocchi bake is a super comforting and easy one-pan family dinner. A bit like a pasta bake just using a bag of gnocchi and some veggies straight out of the freezer. The great thing about only using one pan is you hardly have to wash up! Each serving provides 405 kcal, 19g protein, 22g carbohydrates (of which 9g sugars), 26g fat (of which 14.5g saturates), 5g fibre and 1.1g salt. 25g/1oz butter1 tbsp olive oil1 onion, finely sliced2 tbsp plain flour400ml/14fl oz milk, full-fat or semi-skimmed1 tsp mustard, Dijon or English150g/5½oz mature cheddar, coarsely grated500g/1lb 2oz shop-bought gnocchi200g/7oz frozen broccoli florets100g/3½ oz frozen peas12 cherry tomatoes, halvedsalt and freshly ground black pepper 25g/1oz butter 1 tbsp olive oil 1 onion, finely sliced 2 tbsp plain flour 400ml/14fl oz milk, full-fat or semi-skimmed 1 tsp mustard, Dijon or English 150g/5½oz mature cheddar, coarsely grated 500g/1lb 2oz shop-bought gnocchi 200g/7oz frozen broccoli florets 100g/3½ oz frozen peas 12 cherry tomatoes, halved salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Heat the butter and oil together in a shallow, flameproof casserole over a low heat. Add the onion and cook for 5 minutes, stirring regularly until softened. Sprinkle over the flour and stir well then gradually add the milk, just a little at a time, stirring well between each addition to make a smooth sauce. Stir in the mustard and half of the cheese. Season to taste with salt and pepper.Stir in the gnocchi, broccoli, peas and tomatoes and bring to a gentle simmer, stirring.Sprinkle over the remaining cheese and bake in the oven for 12–15 minutes, or until golden-brown and bubbling. Carefully remove from the oven and serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Heat the butter and oil together in a shallow, flameproof casserole over a low heat. Add the onion and cook for 5 minutes, stirring regularly until softened. Heat the butter and oil together in a shallow, flameproof casserole over a low heat. Add the onion and cook for 5 minutes, stirring regularly until softened. Sprinkle over the flour and stir well then gradually add the milk, just a little at a time, stirring well between each addition to make a smooth sauce. Stir in the mustard and half of the cheese. Season to taste with salt and pepper. Sprinkle over the flour and stir well then gradually add the milk, just a little at a time, stirring well between each addition to make a smooth sauce. Stir in the mustard and half of the cheese. Season to taste with salt and pepper. Stir in the gnocchi, broccoli, peas and tomatoes and bring to a gentle simmer, stirring. Stir in the gnocchi, broccoli, peas and tomatoes and bring to a gentle simmer, stirring. Sprinkle over the remaining cheese and bake in the oven for 12–15 minutes, or until golden-brown and bubbling. Carefully remove from the oven and serve. Sprinkle over the remaining cheese and bake in the oven for 12–15 minutes, or until golden-brown and bubbling. Carefully remove from the oven and serve. Recipe tips You can use almost any frozen veg in this dish. Sweetcorn, green beans or carrots. Choose your family's favourites.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/gnocchi_pasta_bake_51351",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gnocchi bake recipe",
"content": "One-pan gnocchi bake An average of 4.6 out of 5 stars from 139 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/gnocchi_pasta_bake_51351_16x9.jpg A gnocchi bake is a super comforting and easy one-pan family dinner. A bit like a pasta bake just using a bag of gnocchi and some veggies straight out of the freezer. The great thing about only using one pan is you hardly have to wash up! Each serving provides 405 kcal, 19g protein, 22g carbohydrates (of which 9g sugars), 26g fat (of which 14.5g saturates), 5g fibre and 1.1g salt. 25g/1oz butter1 tbsp olive oil1 onion, finely sliced2 tbsp plain flour400ml/14fl oz milk, full-fat or semi-skimmed1 tsp mustard, Dijon or English150g/5½oz mature cheddar, coarsely grated500g/1lb 2oz shop-bought gnocchi200g/7oz frozen broccoli florets100g/3½ oz frozen peas12 cherry tomatoes, halvedsalt and freshly ground black pepper 25g/1oz butter 1 tbsp olive oil 1 onion, finely sliced 2 tbsp plain flour 400ml/14fl oz milk, full-fat or semi-skimmed 1 tsp mustard, Dijon or English 150g/5½oz mature cheddar, coarsely grated 500g/1lb 2oz shop-bought gnocchi 200g/7oz frozen broccoli florets 100g/3½ oz frozen peas 12 cherry tomatoes, halved salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Heat the butter and oil together in a shallow, flameproof casserole over a low heat. Add the onion and cook for 5 minutes, stirring regularly until softened. Sprinkle over the flour and stir well then gradually add the milk, just a little at a time, stirring well between each addition to make a smooth sauce. Stir in the mustard and half of the cheese. Season to taste with salt and pepper.Stir in the gnocchi, broccoli, peas and tomatoes and bring to a gentle simmer, stirring.Sprinkle over the remaining cheese and bake in the oven for 12–15 minutes, or until golden-brown and bubbling. Carefully remove from the oven and serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Heat the butter and oil together in a shallow, flameproof casserole over a low heat. Add the onion and cook for 5 minutes, stirring regularly until softened. Heat the butter and oil together in a shallow, flameproof casserole over a low heat. Add the onion and cook for 5 minutes, stirring regularly until softened. Sprinkle over the flour and stir well then gradually add the milk, just a little at a time, stirring well between each addition to make a smooth sauce. Stir in the mustard and half of the cheese. Season to taste with salt and pepper. Sprinkle over the flour and stir well then gradually add the milk, just a little at a time, stirring well between each addition to make a smooth sauce. Stir in the mustard and half of the cheese. Season to taste with salt and pepper. Stir in the gnocchi, broccoli, peas and tomatoes and bring to a gentle simmer, stirring. Stir in the gnocchi, broccoli, peas and tomatoes and bring to a gentle simmer, stirring. Sprinkle over the remaining cheese and bake in the oven for 12–15 minutes, or until golden-brown and bubbling. Carefully remove from the oven and serve. Sprinkle over the remaining cheese and bake in the oven for 12–15 minutes, or until golden-brown and bubbling. Carefully remove from the oven and serve. Recipe tips You can use almost any frozen veg in this dish. Sweetcorn, green beans or carrots. Choose your family's favourites."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb2deb3bdbfd0cbff8a7"
}
|
3f8a492000e898715091d1e59607d97fbe73249b52b505fd3396ba7e2b3c8a80
|
Chicken and cheese quesadillas recipe
An average of 4.5 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_and_cheese_65643_16x9.jpg Make quesadillas in 10 minutes with this quick and easy Mexican-inspired recipe from The Hairy Bikers. 1 yellow pepper, seeds removed, diced 1 small mango, peeled and diced 8 cherry tomatoes, cut into quarters 3 spring onions, chopped 1 tsp chopped jalapeño peppers (optional)1 lime, juice only salt and freshly ground black pepper 1 yellow pepper, seeds removed, diced 1 small mango, peeled and diced 8 cherry tomatoes, cut into quarters 3 spring onions, chopped 1 tsp chopped jalapeño peppers (optional) 1 lime, juice only salt and freshly ground black pepper 4 flour tortillas 150g/5oz Monterey Jack or cheddar cheese, grated leftover chicken, shredded, or other cold meat such as turkey1 green or red pepper, seeds removed, finely diced small handful coriander leaves, chopped, plus extra to garnish (optional)soured cream and guacamole, to serve (optional) 4 flour tortillas 150g/5oz Monterey Jack or cheddar cheese, grated leftover chicken, shredded, or other cold meat such as turkey 1 green or red pepper, seeds removed, finely diced small handful coriander leaves, chopped, plus extra to garnish (optional) soured cream and guacamole, to serve (optional) Method For the salsa, mix all of the salsa ingredients together in a bowl and season to taste with salt and freshly ground black pepper.For the quesadillas, lay two of the tortillas out on a flat surface. Top each with the cheese, followed by the chicken, peppers and coriander. Place the remaining tortillas on top and press down gently.Heat a frying pan over a medium hot and add one of the quesadillas to the pan. Fry, without adding any oil, for 2-3 minutes on each side or until the tortilla is crisp, the cheese melted and the chicken heated through thoroughly. Keep warm whilst you cook the second quesadillas.To serve, cut the quesadillas into quarters arrange on plates. Spoon a little soured cream on top, garnish with coriander and serve with the salsa and guacamole on the side. For the salsa, mix all of the salsa ingredients together in a bowl and season to taste with salt and freshly ground black pepper. For the salsa, mix all of the salsa ingredients together in a bowl and season to taste with salt and freshly ground black pepper. For the quesadillas, lay two of the tortillas out on a flat surface. Top each with the cheese, followed by the chicken, peppers and coriander. Place the remaining tortillas on top and press down gently. For the quesadillas, lay two of the tortillas out on a flat surface. Top each with the cheese, followed by the chicken, peppers and coriander. Place the remaining tortillas on top and press down gently. Heat a frying pan over a medium hot and add one of the quesadillas to the pan. Fry, without adding any oil, for 2-3 minutes on each side or until the tortilla is crisp, the cheese melted and the chicken heated through thoroughly. Keep warm whilst you cook the second quesadillas. Heat a frying pan over a medium hot and add one of the quesadillas to the pan. Fry, without adding any oil, for 2-3 minutes on each side or until the tortilla is crisp, the cheese melted and the chicken heated through thoroughly. Keep warm whilst you cook the second quesadillas. To serve, cut the quesadillas into quarters arrange on plates. Spoon a little soured cream on top, garnish with coriander and serve with the salsa and guacamole on the side. To serve, cut the quesadillas into quarters arrange on plates. Spoon a little soured cream on top, garnish with coriander and serve with the salsa and guacamole on the side.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_and_cheese_65643",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken and cheese quesadillas recipe",
"content": "An average of 4.5 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_and_cheese_65643_16x9.jpg Make quesadillas in 10 minutes with this quick and easy Mexican-inspired recipe from The Hairy Bikers. 1 yellow pepper, seeds removed, diced 1 small mango, peeled and diced 8 cherry tomatoes, cut into quarters 3 spring onions, chopped 1 tsp chopped jalapeño peppers (optional)1 lime, juice only salt and freshly ground black pepper 1 yellow pepper, seeds removed, diced 1 small mango, peeled and diced 8 cherry tomatoes, cut into quarters 3 spring onions, chopped 1 tsp chopped jalapeño peppers (optional) 1 lime, juice only salt and freshly ground black pepper 4 flour tortillas 150g/5oz Monterey Jack or cheddar cheese, grated leftover chicken, shredded, or other cold meat such as turkey1 green or red pepper, seeds removed, finely diced small handful coriander leaves, chopped, plus extra to garnish (optional)soured cream and guacamole, to serve (optional) 4 flour tortillas 150g/5oz Monterey Jack or cheddar cheese, grated leftover chicken, shredded, or other cold meat such as turkey 1 green or red pepper, seeds removed, finely diced small handful coriander leaves, chopped, plus extra to garnish (optional) soured cream and guacamole, to serve (optional) Method For the salsa, mix all of the salsa ingredients together in a bowl and season to taste with salt and freshly ground black pepper.For the quesadillas, lay two of the tortillas out on a flat surface. Top each with the cheese, followed by the chicken, peppers and coriander. Place the remaining tortillas on top and press down gently.Heat a frying pan over a medium hot and add one of the quesadillas to the pan. Fry, without adding any oil, for 2-3 minutes on each side or until the tortilla is crisp, the cheese melted and the chicken heated through thoroughly. Keep warm whilst you cook the second quesadillas.To serve, cut the quesadillas into quarters arrange on plates. Spoon a little soured cream on top, garnish with coriander and serve with the salsa and guacamole on the side. For the salsa, mix all of the salsa ingredients together in a bowl and season to taste with salt and freshly ground black pepper. For the salsa, mix all of the salsa ingredients together in a bowl and season to taste with salt and freshly ground black pepper. For the quesadillas, lay two of the tortillas out on a flat surface. Top each with the cheese, followed by the chicken, peppers and coriander. Place the remaining tortillas on top and press down gently. For the quesadillas, lay two of the tortillas out on a flat surface. Top each with the cheese, followed by the chicken, peppers and coriander. Place the remaining tortillas on top and press down gently. Heat a frying pan over a medium hot and add one of the quesadillas to the pan. Fry, without adding any oil, for 2-3 minutes on each side or until the tortilla is crisp, the cheese melted and the chicken heated through thoroughly. Keep warm whilst you cook the second quesadillas. Heat a frying pan over a medium hot and add one of the quesadillas to the pan. Fry, without adding any oil, for 2-3 minutes on each side or until the tortilla is crisp, the cheese melted and the chicken heated through thoroughly. Keep warm whilst you cook the second quesadillas. To serve, cut the quesadillas into quarters arrange on plates. Spoon a little soured cream on top, garnish with coriander and serve with the salsa and guacamole on the side. To serve, cut the quesadillas into quarters arrange on plates. Spoon a little soured cream on top, garnish with coriander and serve with the salsa and guacamole on the side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb2deb3bdbfd0cbff8a8"
}
|
f2e6ebcd5be622af63bb0b847eafbae1c2690ff54ce5c2f907901b2e49f6457e
|
Easy spaghetti and meatballs recipe
An average of 4.8 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/meatballs_with_tomato_70221_16x9.jpg These moreish meatballs are super easy to make, top them with a simple tomato sauce and stir in some spaghetti for a quick midweek meal. 250g/9oz beef mince1 medium free-range egg2 tbsp fresh or dried breadcrumbs1 tsp dried mixed herbs1 garlic clove1 tbsp vegetable oilsalt and pepper 250g/9oz beef mince 1 medium free-range egg 2 tbsp fresh or dried breadcrumbs 1 tsp dried mixed herbs 1 garlic clove 1 tbsp vegetable oil salt and pepper 400g tin chopped tomatoes1 tsp dried mixed herbs1 tsp caster sugar1 garlic clove 400g tin chopped tomatoes 1 tsp dried mixed herbs 1 tsp caster sugar 1 garlic clove 150g/5½oz spaghetti 150g/5½oz spaghetti Method Put the beef, egg, breadcrumbs and herbs into a large bowl. Peel and finely grate the garlic then add to the bowl. Work the mixture together with your hands until thoroughly mixed. Season with salt and pepper. Roll the mixture into 10 equal-sized balls.Heat the oil in a large frying pan over a medium-high heat. Fry the meatballs in batches for 8 minutes until golden-brown all over. Return all of the meatballs to the pan then pour over the chopped tomatoes, mixed herbs and sugar. Peel and grate the garlic, add to then pan then cook over a medium heat for 8-10 minutes.While the meatballs are cooking, bring a large pan of salted water to the boil. Add the spaghetti and cook for 10-12 minutes or according to the packet instructions. Just before the spaghetti is ready, add a ladleful of the pasta water to the tomato sauce to thin it down, if necessary.Drain the spaghetti and add to the pan with the meatballs. Toss to combine then divide between two serving bowls. Put the beef, egg, breadcrumbs and herbs into a large bowl. Peel and finely grate the garlic then add to the bowl. Work the mixture together with your hands until thoroughly mixed. Season with salt and pepper. Roll the mixture into 10 equal-sized balls. Put the beef, egg, breadcrumbs and herbs into a large bowl. Peel and finely grate the garlic then add to the bowl. Work the mixture together with your hands until thoroughly mixed. Season with salt and pepper. Roll the mixture into 10 equal-sized balls. Heat the oil in a large frying pan over a medium-high heat. Fry the meatballs in batches for 8 minutes until golden-brown all over. Return all of the meatballs to the pan then pour over the chopped tomatoes, mixed herbs and sugar. Peel and grate the garlic, add to then pan then cook over a medium heat for 8-10 minutes. Heat the oil in a large frying pan over a medium-high heat. Fry the meatballs in batches for 8 minutes until golden-brown all over. Return all of the meatballs to the pan then pour over the chopped tomatoes, mixed herbs and sugar. Peel and grate the garlic, add to then pan then cook over a medium heat for 8-10 minutes. While the meatballs are cooking, bring a large pan of salted water to the boil. Add the spaghetti and cook for 10-12 minutes or according to the packet instructions. Just before the spaghetti is ready, add a ladleful of the pasta water to the tomato sauce to thin it down, if necessary. While the meatballs are cooking, bring a large pan of salted water to the boil. Add the spaghetti and cook for 10-12 minutes or according to the packet instructions. Just before the spaghetti is ready, add a ladleful of the pasta water to the tomato sauce to thin it down, if necessary. Drain the spaghetti and add to the pan with the meatballs. Toss to combine then divide between two serving bowls. Drain the spaghetti and add to the pan with the meatballs. Toss to combine then divide between two serving bowls. Recipe tips You can freeze the meatballs, in their sauce, for up to a month. When reheating, make sure they are piping hot all the way through.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/meatballs_with_tomato_70221",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy spaghetti and meatballs recipe",
"content": "An average of 4.8 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/meatballs_with_tomato_70221_16x9.jpg These moreish meatballs are super easy to make, top them with a simple tomato sauce and stir in some spaghetti for a quick midweek meal. 250g/9oz beef mince1 medium free-range egg2 tbsp fresh or dried breadcrumbs1 tsp dried mixed herbs1 garlic clove1 tbsp vegetable oilsalt and pepper 250g/9oz beef mince 1 medium free-range egg 2 tbsp fresh or dried breadcrumbs 1 tsp dried mixed herbs 1 garlic clove 1 tbsp vegetable oil salt and pepper 400g tin chopped tomatoes1 tsp dried mixed herbs1 tsp caster sugar1 garlic clove 400g tin chopped tomatoes 1 tsp dried mixed herbs 1 tsp caster sugar 1 garlic clove 150g/5½oz spaghetti 150g/5½oz spaghetti Method Put the beef, egg, breadcrumbs and herbs into a large bowl. Peel and finely grate the garlic then add to the bowl. Work the mixture together with your hands until thoroughly mixed. Season with salt and pepper. Roll the mixture into 10 equal-sized balls.Heat the oil in a large frying pan over a medium-high heat. Fry the meatballs in batches for 8 minutes until golden-brown all over. Return all of the meatballs to the pan then pour over the chopped tomatoes, mixed herbs and sugar. Peel and grate the garlic, add to then pan then cook over a medium heat for 8-10 minutes.While the meatballs are cooking, bring a large pan of salted water to the boil. Add the spaghetti and cook for 10-12 minutes or according to the packet instructions. Just before the spaghetti is ready, add a ladleful of the pasta water to the tomato sauce to thin it down, if necessary.Drain the spaghetti and add to the pan with the meatballs. Toss to combine then divide between two serving bowls. Put the beef, egg, breadcrumbs and herbs into a large bowl. Peel and finely grate the garlic then add to the bowl. Work the mixture together with your hands until thoroughly mixed. Season with salt and pepper. Roll the mixture into 10 equal-sized balls. Put the beef, egg, breadcrumbs and herbs into a large bowl. Peel and finely grate the garlic then add to the bowl. Work the mixture together with your hands until thoroughly mixed. Season with salt and pepper. Roll the mixture into 10 equal-sized balls. Heat the oil in a large frying pan over a medium-high heat. Fry the meatballs in batches for 8 minutes until golden-brown all over. Return all of the meatballs to the pan then pour over the chopped tomatoes, mixed herbs and sugar. Peel and grate the garlic, add to then pan then cook over a medium heat for 8-10 minutes. Heat the oil in a large frying pan over a medium-high heat. Fry the meatballs in batches for 8 minutes until golden-brown all over. Return all of the meatballs to the pan then pour over the chopped tomatoes, mixed herbs and sugar. Peel and grate the garlic, add to then pan then cook over a medium heat for 8-10 minutes. While the meatballs are cooking, bring a large pan of salted water to the boil. Add the spaghetti and cook for 10-12 minutes or according to the packet instructions. Just before the spaghetti is ready, add a ladleful of the pasta water to the tomato sauce to thin it down, if necessary. While the meatballs are cooking, bring a large pan of salted water to the boil. Add the spaghetti and cook for 10-12 minutes or according to the packet instructions. Just before the spaghetti is ready, add a ladleful of the pasta water to the tomato sauce to thin it down, if necessary. Drain the spaghetti and add to the pan with the meatballs. Toss to combine then divide between two serving bowls. Drain the spaghetti and add to the pan with the meatballs. Toss to combine then divide between two serving bowls. Recipe tips You can freeze the meatballs, in their sauce, for up to a month. When reheating, make sure they are piping hot all the way through."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb2eeb3bdbfd0cbff8a9"
}
|
b03779b844892f7c191b5dd628ea3c9efeb49008065cfaa435f13c366313113a
|
Family frittata recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/three-way_frittata_71196_16x9.jpg For a jazzy twist on the usual frittata, pick your family members' favourite fillings and make each third or quarter customised! Enjoy with salad and garlic bread to make a meal of it. Each serving provides 496 kcal, 37g protein, 20g carbohydrate (of which 6g sugars), 29g fat (of which 11g saturates), 4.3g fibre and 1.9g salt. 2 tsp rapeseed oil3 turkey sausages, skinned and roughly chopped1 tsp sweet smoked paprika1 large red pepper, thickly sliced, optional1 x 300g tin new potatoes, drained and sliced6 free-range eggs, beaten60g/2oz frozen peas, defrosted, optional100g/3½oz cheddar, grated, optional1 tomato, sliced, optionalsea salt and freshly ground black pepper 2 tsp rapeseed oil 3 turkey sausages, skinned and roughly chopped 1 tsp sweet smoked paprika 1 large red pepper, thickly sliced, optional 1 x 300g tin new potatoes, drained and sliced 6 free-range eggs, beaten 60g/2oz frozen peas, defrosted, optional 100g/3½oz cheddar, grated, optional 1 tomato, sliced, optional sea salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Place an ovenproof frying pan over a medium heat and add a teaspoon of the oil. Stir in the sausages and smoked paprika and fry for 1 minute. Add the pepper, if using, and turn the heat down. Cover and cook for 2 minutes, or until just softened. Tip the mixture out onto a plate and set aside. Heat the remaining oil in the frying pan, stir in the potatoes and fry for 1 minute.Season the eggs then pour them into the frying pan and stir. Lower the heat and cook for 2–3 minutes, or until just set on the bottom, drawing the eggs in from the side a few times.Turn off the heat and add the tomato, peas and/or cheddar, if using. Spoon over the sausage mixture at this point. For a twist, you could give each third of the frittata a different topping if you are serving people with different preferences.Bake for 6–8 minutes, or until puffed up and golden-brown. Leave to cool for 3 minutes before running a spatula around the edges and sliding out onto a board or plate. Cut into thirds and serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place an ovenproof frying pan over a medium heat and add a teaspoon of the oil. Stir in the sausages and smoked paprika and fry for 1 minute. Add the pepper, if using, and turn the heat down. Cover and cook for 2 minutes, or until just softened. Tip the mixture out onto a plate and set aside. Place an ovenproof frying pan over a medium heat and add a teaspoon of the oil. Stir in the sausages and smoked paprika and fry for 1 minute. Add the pepper, if using, and turn the heat down. Cover and cook for 2 minutes, or until just softened. Tip the mixture out onto a plate and set aside. Heat the remaining oil in the frying pan, stir in the potatoes and fry for 1 minute. Heat the remaining oil in the frying pan, stir in the potatoes and fry for 1 minute. Season the eggs then pour them into the frying pan and stir. Lower the heat and cook for 2–3 minutes, or until just set on the bottom, drawing the eggs in from the side a few times. Season the eggs then pour them into the frying pan and stir. Lower the heat and cook for 2–3 minutes, or until just set on the bottom, drawing the eggs in from the side a few times. Turn off the heat and add the tomato, peas and/or cheddar, if using. Spoon over the sausage mixture at this point. For a twist, you could give each third of the frittata a different topping if you are serving people with different preferences. Turn off the heat and add the tomato, peas and/or cheddar, if using. Spoon over the sausage mixture at this point. For a twist, you could give each third of the frittata a different topping if you are serving people with different preferences. Bake for 6–8 minutes, or until puffed up and golden-brown. Leave to cool for 3 minutes before running a spatula around the edges and sliding out onto a board or plate. Cut into thirds and serve. Bake for 6–8 minutes, or until puffed up and golden-brown. Leave to cool for 3 minutes before running a spatula around the edges and sliding out onto a board or plate. Cut into thirds and serve.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/three-way_frittata_71196",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Family frittata 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/three-way_frittata_71196_16x9.jpg For a jazzy twist on the usual frittata, pick your family members' favourite fillings and make each third or quarter customised! Enjoy with salad and garlic bread to make a meal of it. Each serving provides 496 kcal, 37g protein, 20g carbohydrate (of which 6g sugars), 29g fat (of which 11g saturates), 4.3g fibre and 1.9g salt. 2 tsp rapeseed oil3 turkey sausages, skinned and roughly chopped1 tsp sweet smoked paprika1 large red pepper, thickly sliced, optional1 x 300g tin new potatoes, drained and sliced6 free-range eggs, beaten60g/2oz frozen peas, defrosted, optional100g/3½oz cheddar, grated, optional1 tomato, sliced, optionalsea salt and freshly ground black pepper 2 tsp rapeseed oil 3 turkey sausages, skinned and roughly chopped 1 tsp sweet smoked paprika 1 large red pepper, thickly sliced, optional 1 x 300g tin new potatoes, drained and sliced 6 free-range eggs, beaten 60g/2oz frozen peas, defrosted, optional 100g/3½oz cheddar, grated, optional 1 tomato, sliced, optional sea salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Place an ovenproof frying pan over a medium heat and add a teaspoon of the oil. Stir in the sausages and smoked paprika and fry for 1 minute. Add the pepper, if using, and turn the heat down. Cover and cook for 2 minutes, or until just softened. Tip the mixture out onto a plate and set aside. Heat the remaining oil in the frying pan, stir in the potatoes and fry for 1 minute.Season the eggs then pour them into the frying pan and stir. Lower the heat and cook for 2–3 minutes, or until just set on the bottom, drawing the eggs in from the side a few times.Turn off the heat and add the tomato, peas and/or cheddar, if using. Spoon over the sausage mixture at this point. For a twist, you could give each third of the frittata a different topping if you are serving people with different preferences.Bake for 6–8 minutes, or until puffed up and golden-brown. Leave to cool for 3 minutes before running a spatula around the edges and sliding out onto a board or plate. Cut into thirds and serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place an ovenproof frying pan over a medium heat and add a teaspoon of the oil. Stir in the sausages and smoked paprika and fry for 1 minute. Add the pepper, if using, and turn the heat down. Cover and cook for 2 minutes, or until just softened. Tip the mixture out onto a plate and set aside. Place an ovenproof frying pan over a medium heat and add a teaspoon of the oil. Stir in the sausages and smoked paprika and fry for 1 minute. Add the pepper, if using, and turn the heat down. Cover and cook for 2 minutes, or until just softened. Tip the mixture out onto a plate and set aside. Heat the remaining oil in the frying pan, stir in the potatoes and fry for 1 minute. Heat the remaining oil in the frying pan, stir in the potatoes and fry for 1 minute. Season the eggs then pour them into the frying pan and stir. Lower the heat and cook for 2–3 minutes, or until just set on the bottom, drawing the eggs in from the side a few times. Season the eggs then pour them into the frying pan and stir. Lower the heat and cook for 2–3 minutes, or until just set on the bottom, drawing the eggs in from the side a few times. Turn off the heat and add the tomato, peas and/or cheddar, if using. Spoon over the sausage mixture at this point. For a twist, you could give each third of the frittata a different topping if you are serving people with different preferences. Turn off the heat and add the tomato, peas and/or cheddar, if using. Spoon over the sausage mixture at this point. For a twist, you could give each third of the frittata a different topping if you are serving people with different preferences. Bake for 6–8 minutes, or until puffed up and golden-brown. Leave to cool for 3 minutes before running a spatula around the edges and sliding out onto a board or plate. Cut into thirds and serve. Bake for 6–8 minutes, or until puffed up and golden-brown. Leave to cool for 3 minutes before running a spatula around the edges and sliding out onto a board or plate. Cut into thirds and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb2eeb3bdbfd0cbff8aa"
}
|
a02dbcd0193ef9c9e46cd00a2cb942f269e1a3965152141e5f005b5cb188f452
|
Easy no-yeast pizza recipe
An average of 4.4 out of 5 stars from 191 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/quick_cheats_pizza_88026_16x9.jpg Freshly baked pizza tastes great, and this pizza dough without yeast requires no waiting around for the dough to rise. Just mix it up and you're ready to go. Try it with your favourite toppings. 400g tin chopped tomatoes1 tsp dried mixed herbs, plus extra for topping2 pinches caster sugar1 garlic clove200g/7oz mozzarella (or any other cheese), torn into pieces, for toppingsalt and freshly ground black pepper 400g tin chopped tomatoes 1 tsp dried mixed herbs, plus extra for topping 2 pinches caster sugar 1 garlic clove 200g/7oz mozzarella (or any other cheese), torn into pieces, for topping salt and freshly ground black pepper 300g/10½oz self-raising flour, plus extra for dusting1 tsp baking powder½ tsp salt300g/10½oz natural yoghurt 300g/10½oz self-raising flour, plus extra for dusting 1 tsp baking powder ½ tsp salt 300g/10½oz natural yoghurt Method Preheat the oven to 220C/200C Fan/Gas 7 and put two baking trays in to heat.To make the sauce, put the tomatoes, mixed herbs and sugar in a saucepan. Peel and finely grate the garlic, add it to the pan and set over a medium heat. Simmer gently for 10 minutes until thickened then remove from the heat and season with salt and pepper. Leave to cool.To make the dough, combine the flour, baking powder and salt in a bowl and make a well in the middle. Pour in the yoghurt the stir with a fork to combine. When the mixture forms a rough dough, turn out onto a lightly floured work surface and knead to form a smooth ball. Divide the dough into 4 equal pieces and roll out into thin circles.Carefully remove the hot baking trays from the oven and lay the pizza bases on top. Bake for 3-4 minutes until beginning to rise then remove from the oven.Turn the pizza bases over and top with the sauce. Scatter the mozzarella over the top. Season with black pepper, sprinkle over a pinch of herbs then return to the oven. Bake for 5 minutes until the bases are crisp and the cheese is bubbling. Preheat the oven to 220C/200C Fan/Gas 7 and put two baking trays in to heat. Preheat the oven to 220C/200C Fan/Gas 7 and put two baking trays in to heat. To make the sauce, put the tomatoes, mixed herbs and sugar in a saucepan. Peel and finely grate the garlic, add it to the pan and set over a medium heat. Simmer gently for 10 minutes until thickened then remove from the heat and season with salt and pepper. Leave to cool. To make the sauce, put the tomatoes, mixed herbs and sugar in a saucepan. Peel and finely grate the garlic, add it to the pan and set over a medium heat. Simmer gently for 10 minutes until thickened then remove from the heat and season with salt and pepper. Leave to cool. To make the dough, combine the flour, baking powder and salt in a bowl and make a well in the middle. Pour in the yoghurt the stir with a fork to combine. To make the dough, combine the flour, baking powder and salt in a bowl and make a well in the middle. Pour in the yoghurt the stir with a fork to combine. When the mixture forms a rough dough, turn out onto a lightly floured work surface and knead to form a smooth ball. Divide the dough into 4 equal pieces and roll out into thin circles. When the mixture forms a rough dough, turn out onto a lightly floured work surface and knead to form a smooth ball. Divide the dough into 4 equal pieces and roll out into thin circles. Carefully remove the hot baking trays from the oven and lay the pizza bases on top. Bake for 3-4 minutes until beginning to rise then remove from the oven. Carefully remove the hot baking trays from the oven and lay the pizza bases on top. Bake for 3-4 minutes until beginning to rise then remove from the oven. Turn the pizza bases over and top with the sauce. Scatter the mozzarella over the top. Season with black pepper, sprinkle over a pinch of herbs then return to the oven. Bake for 5 minutes until the bases are crisp and the cheese is bubbling. Turn the pizza bases over and top with the sauce. Scatter the mozzarella over the top. Season with black pepper, sprinkle over a pinch of herbs then return to the oven. Bake for 5 minutes until the bases are crisp and the cheese is bubbling.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/quick_cheats_pizza_88026",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy no-yeast pizza recipe",
"content": "An average of 4.4 out of 5 stars from 191 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/quick_cheats_pizza_88026_16x9.jpg Freshly baked pizza tastes great, and this pizza dough without yeast requires no waiting around for the dough to rise. Just mix it up and you're ready to go. Try it with your favourite toppings. 400g tin chopped tomatoes1 tsp dried mixed herbs, plus extra for topping2 pinches caster sugar1 garlic clove200g/7oz mozzarella (or any other cheese), torn into pieces, for toppingsalt and freshly ground black pepper 400g tin chopped tomatoes 1 tsp dried mixed herbs, plus extra for topping 2 pinches caster sugar 1 garlic clove 200g/7oz mozzarella (or any other cheese), torn into pieces, for topping salt and freshly ground black pepper 300g/10½oz self-raising flour, plus extra for dusting1 tsp baking powder½ tsp salt300g/10½oz natural yoghurt 300g/10½oz self-raising flour, plus extra for dusting 1 tsp baking powder ½ tsp salt 300g/10½oz natural yoghurt Method Preheat the oven to 220C/200C Fan/Gas 7 and put two baking trays in to heat.To make the sauce, put the tomatoes, mixed herbs and sugar in a saucepan. Peel and finely grate the garlic, add it to the pan and set over a medium heat. Simmer gently for 10 minutes until thickened then remove from the heat and season with salt and pepper. Leave to cool.To make the dough, combine the flour, baking powder and salt in a bowl and make a well in the middle. Pour in the yoghurt the stir with a fork to combine. When the mixture forms a rough dough, turn out onto a lightly floured work surface and knead to form a smooth ball. Divide the dough into 4 equal pieces and roll out into thin circles.Carefully remove the hot baking trays from the oven and lay the pizza bases on top. Bake for 3-4 minutes until beginning to rise then remove from the oven.Turn the pizza bases over and top with the sauce. Scatter the mozzarella over the top. Season with black pepper, sprinkle over a pinch of herbs then return to the oven. Bake for 5 minutes until the bases are crisp and the cheese is bubbling. Preheat the oven to 220C/200C Fan/Gas 7 and put two baking trays in to heat. Preheat the oven to 220C/200C Fan/Gas 7 and put two baking trays in to heat. To make the sauce, put the tomatoes, mixed herbs and sugar in a saucepan. Peel and finely grate the garlic, add it to the pan and set over a medium heat. Simmer gently for 10 minutes until thickened then remove from the heat and season with salt and pepper. Leave to cool. To make the sauce, put the tomatoes, mixed herbs and sugar in a saucepan. Peel and finely grate the garlic, add it to the pan and set over a medium heat. Simmer gently for 10 minutes until thickened then remove from the heat and season with salt and pepper. Leave to cool. To make the dough, combine the flour, baking powder and salt in a bowl and make a well in the middle. Pour in the yoghurt the stir with a fork to combine. To make the dough, combine the flour, baking powder and salt in a bowl and make a well in the middle. Pour in the yoghurt the stir with a fork to combine. When the mixture forms a rough dough, turn out onto a lightly floured work surface and knead to form a smooth ball. Divide the dough into 4 equal pieces and roll out into thin circles. When the mixture forms a rough dough, turn out onto a lightly floured work surface and knead to form a smooth ball. Divide the dough into 4 equal pieces and roll out into thin circles. Carefully remove the hot baking trays from the oven and lay the pizza bases on top. Bake for 3-4 minutes until beginning to rise then remove from the oven. Carefully remove the hot baking trays from the oven and lay the pizza bases on top. Bake for 3-4 minutes until beginning to rise then remove from the oven. Turn the pizza bases over and top with the sauce. Scatter the mozzarella over the top. Season with black pepper, sprinkle over a pinch of herbs then return to the oven. Bake for 5 minutes until the bases are crisp and the cheese is bubbling. Turn the pizza bases over and top with the sauce. Scatter the mozzarella over the top. Season with black pepper, sprinkle over a pinch of herbs then return to the oven. Bake for 5 minutes until the bases are crisp and the cheese is bubbling."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb2eeb3bdbfd0cbff8ab"
}
|
243442e0ba7aea4388bcf8f38bd66f85202d0dd14a8d415b594bdc38ea0859fe
|
Creamy tomato pasta recipe
An average of 4.9 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_tomato_pasta_89335_16x9.jpg This creamy tomato pasta makes a tasty midweek dinner. Roasting the tomatoes concentrates their flavour and brings out their natural sweetness. They’re paired with roasted garlic, creamy mascarpone, Parmesan and fresh basil for a perfectly balanced sauce. 1kg/2lb 4oz ripe cherry tomatoes2 sprigs fresh rosemaryextra virgin olive oil1 whole garlic bulb300g/10½oz dried pasta125g/4½oz mascarpone50g/1¾oz Parmesan or Grana Padano (or similar vegetarian hard cheese), gratedhandful fresh basil, finely shreddedsalt and freshly ground black pepper 1kg/2lb 4oz ripe cherry tomatoes 2 sprigs fresh rosemary extra virgin olive oil 1 whole garlic bulb 300g/10½oz dried pasta 125g/4½oz mascarpone 50g/1¾oz Parmesan or Grana Padano (or similar vegetarian hard cheese), grated handful fresh basil, finely shredded salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Put the cherry tomatoes and rosemary in a large roasting tin. Drizzle with olive oil, season generously with salt and pepper and stir to coat.Using a sharp knife, slice off the tip of the garlic bulb to expose the cloves. Put the bulb on a square of foil, cut-side up. Season with salt and pepper, drizzle with olive oil and wrap in the foil.Nestle the garlic among the tomatoes and pop the tin into the oven to roast for 45 minutes.Discard the rosemary and transfer the garlic bulb to a plate to cool for 15 minutes.Meanwhile, cook the pasta in boiling salted water according to the packet instructions.Squeeze the garlic cloves over the roasted tomatoes and add the mascarpone, Parmesan and basil. Stir to combine and season with salt and pepper to taste.Drain the pasta, reserving some of the cooking water. Add the pasta to the roasting tin, with a splash of the pasta cooking water, and stir until the pasta is well coated in the sauce, then serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the cherry tomatoes and rosemary in a large roasting tin. Drizzle with olive oil, season generously with salt and pepper and stir to coat. Put the cherry tomatoes and rosemary in a large roasting tin. Drizzle with olive oil, season generously with salt and pepper and stir to coat. Using a sharp knife, slice off the tip of the garlic bulb to expose the cloves. Put the bulb on a square of foil, cut-side up. Season with salt and pepper, drizzle with olive oil and wrap in the foil. Using a sharp knife, slice off the tip of the garlic bulb to expose the cloves. Put the bulb on a square of foil, cut-side up. Season with salt and pepper, drizzle with olive oil and wrap in the foil. Nestle the garlic among the tomatoes and pop the tin into the oven to roast for 45 minutes. Nestle the garlic among the tomatoes and pop the tin into the oven to roast for 45 minutes. Discard the rosemary and transfer the garlic bulb to a plate to cool for 15 minutes. Discard the rosemary and transfer the garlic bulb to a plate to cool for 15 minutes. Meanwhile, cook the pasta in boiling salted water according to the packet instructions. Meanwhile, cook the pasta in boiling salted water according to the packet instructions. Squeeze the garlic cloves over the roasted tomatoes and add the mascarpone, Parmesan and basil. Stir to combine and season with salt and pepper to taste. Squeeze the garlic cloves over the roasted tomatoes and add the mascarpone, Parmesan and basil. Stir to combine and season with salt and pepper to taste. Drain the pasta, reserving some of the cooking water. Add the pasta to the roasting tin, with a splash of the pasta cooking water, and stir until the pasta is well coated in the sauce, then serve. Drain the pasta, reserving some of the cooking water. Add the pasta to the roasting tin, with a splash of the pasta cooking water, and stir until the pasta is well coated in the sauce, then serve.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/creamy_tomato_pasta_89335",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Creamy tomato pasta 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/creamy_tomato_pasta_89335_16x9.jpg This creamy tomato pasta makes a tasty midweek dinner. Roasting the tomatoes concentrates their flavour and brings out their natural sweetness. They’re paired with roasted garlic, creamy mascarpone, Parmesan and fresh basil for a perfectly balanced sauce. 1kg/2lb 4oz ripe cherry tomatoes2 sprigs fresh rosemaryextra virgin olive oil1 whole garlic bulb300g/10½oz dried pasta125g/4½oz mascarpone50g/1¾oz Parmesan or Grana Padano (or similar vegetarian hard cheese), gratedhandful fresh basil, finely shreddedsalt and freshly ground black pepper 1kg/2lb 4oz ripe cherry tomatoes 2 sprigs fresh rosemary extra virgin olive oil 1 whole garlic bulb 300g/10½oz dried pasta 125g/4½oz mascarpone 50g/1¾oz Parmesan or Grana Padano (or similar vegetarian hard cheese), grated handful fresh basil, finely shredded salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Put the cherry tomatoes and rosemary in a large roasting tin. Drizzle with olive oil, season generously with salt and pepper and stir to coat.Using a sharp knife, slice off the tip of the garlic bulb to expose the cloves. Put the bulb on a square of foil, cut-side up. Season with salt and pepper, drizzle with olive oil and wrap in the foil.Nestle the garlic among the tomatoes and pop the tin into the oven to roast for 45 minutes.Discard the rosemary and transfer the garlic bulb to a plate to cool for 15 minutes.Meanwhile, cook the pasta in boiling salted water according to the packet instructions.Squeeze the garlic cloves over the roasted tomatoes and add the mascarpone, Parmesan and basil. Stir to combine and season with salt and pepper to taste.Drain the pasta, reserving some of the cooking water. Add the pasta to the roasting tin, with a splash of the pasta cooking water, and stir until the pasta is well coated in the sauce, then serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the cherry tomatoes and rosemary in a large roasting tin. Drizzle with olive oil, season generously with salt and pepper and stir to coat. Put the cherry tomatoes and rosemary in a large roasting tin. Drizzle with olive oil, season generously with salt and pepper and stir to coat. Using a sharp knife, slice off the tip of the garlic bulb to expose the cloves. Put the bulb on a square of foil, cut-side up. Season with salt and pepper, drizzle with olive oil and wrap in the foil. Using a sharp knife, slice off the tip of the garlic bulb to expose the cloves. Put the bulb on a square of foil, cut-side up. Season with salt and pepper, drizzle with olive oil and wrap in the foil. Nestle the garlic among the tomatoes and pop the tin into the oven to roast for 45 minutes. Nestle the garlic among the tomatoes and pop the tin into the oven to roast for 45 minutes. Discard the rosemary and transfer the garlic bulb to a plate to cool for 15 minutes. Discard the rosemary and transfer the garlic bulb to a plate to cool for 15 minutes. Meanwhile, cook the pasta in boiling salted water according to the packet instructions. Meanwhile, cook the pasta in boiling salted water according to the packet instructions. Squeeze the garlic cloves over the roasted tomatoes and add the mascarpone, Parmesan and basil. Stir to combine and season with salt and pepper to taste. Squeeze the garlic cloves over the roasted tomatoes and add the mascarpone, Parmesan and basil. Stir to combine and season with salt and pepper to taste. Drain the pasta, reserving some of the cooking water. Add the pasta to the roasting tin, with a splash of the pasta cooking water, and stir until the pasta is well coated in the sauce, then serve. Drain the pasta, reserving some of the cooking water. Add the pasta to the roasting tin, with a splash of the pasta cooking water, and stir until the pasta is well coated in the sauce, then serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb2eeb3bdbfd0cbff8ac"
}
|
52f760baa8290b97cb6b58705616d5f5ecc21936e2cdd1e8b5b0f091064c8973
|
Fried lentils, mango chutney and eggs recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fried_lentils_mango_89427_16x9.jpg Topped with a dollop of mango chutney, fresh coriander and a fried egg, tinned lentils are transformed into a filling and tasty meal. This is one of my favourite lunches when I’m working from home, or as a meal for just me and one of the kids. olive oil, for frying1 large garlic clove, finely sliced 5 spring onions, trimmed and finely sliced 1 large mild green chilli, seeds removed and finely sliced ½ lemon, juice and finely grated zest only½ tsp garam masala 400g tin green lentils large handful (about 60g/2¼oz) baby spinach10g/⅓oz fresh coriander, finely chopped 2 large eggs 2 heaped tbsp mango chutney, to servesea salt and freshly ground black pepper olive oil, for frying 1 large garlic clove, finely sliced 5 spring onions, trimmed and finely sliced 1 large mild green chilli, seeds removed and finely sliced ½ lemon, juice and finely grated zest only ½ tsp garam masala 400g tin green lentils large handful (about 60g/2¼oz) baby spinach 10g/⅓oz fresh coriander, finely chopped 2 large eggs 2 heaped tbsp mango chutney, to serve sea salt and freshly ground black pepper Method Add a drizzle of oil to a frying pan over a medium–low heat. Add the garlic, then stir in most of the spring onions and chilli, reserving a little of each to garnish. Fry gently for about 2 minutes, stirring, until everything softens. Add the lemon zest and garam masala and fry for another 2 minutes until everything is fragrant. Drain away most of the liquid from the tin of lentils, keeping back a few tablespoons. Stir the lentils and the reserved liquid into the pan and season well with salt and pepper. Raise the heat a little and keep stirring, mashing down with your wooden spoon to smash up some of the lentils. Keep frying, stirring and smashing for 3 minutes. Tear the spinach into the lentils. Stir in most of the coriander and cook until the spinach is almost all wilted. Remove from the heat, then add the lemon juice, taste and season with more salt and pepper, if required. Set aside. Place a clean frying pan over a medium heat. Add a drizzle of oil to heat, then crack in the eggs and fry to your liking. Divide the lentils between two plates. Top each with a fried egg and garnish with the reserved spring onions, chilli and coriander. Serve with a good dollop of mango chutney. Add a drizzle of oil to a frying pan over a medium–low heat. Add the garlic, then stir in most of the spring onions and chilli, reserving a little of each to garnish. Fry gently for about 2 minutes, stirring, until everything softens. Add the lemon zest and garam masala and fry for another 2 minutes until everything is fragrant. Add a drizzle of oil to a frying pan over a medium–low heat. Add the garlic, then stir in most of the spring onions and chilli, reserving a little of each to garnish. Fry gently for about 2 minutes, stirring, until everything softens. Add the lemon zest and garam masala and fry for another 2 minutes until everything is fragrant. Drain away most of the liquid from the tin of lentils, keeping back a few tablespoons. Stir the lentils and the reserved liquid into the pan and season well with salt and pepper. Raise the heat a little and keep stirring, mashing down with your wooden spoon to smash up some of the lentils. Keep frying, stirring and smashing for 3 minutes. Drain away most of the liquid from the tin of lentils, keeping back a few tablespoons. Stir the lentils and the reserved liquid into the pan and season well with salt and pepper. Raise the heat a little and keep stirring, mashing down with your wooden spoon to smash up some of the lentils. Keep frying, stirring and smashing for 3 minutes. Tear the spinach into the lentils. Stir in most of the coriander and cook until the spinach is almost all wilted. Remove from the heat, then add the lemon juice, taste and season with more salt and pepper, if required. Set aside. Tear the spinach into the lentils. Stir in most of the coriander and cook until the spinach is almost all wilted. Remove from the heat, then add the lemon juice, taste and season with more salt and pepper, if required. Set aside. Place a clean frying pan over a medium heat. Add a drizzle of oil to heat, then crack in the eggs and fry to your liking. Divide the lentils between two plates. Top each with a fried egg and garnish with the reserved spring onions, chilli and coriander. Serve with a good dollop of mango chutney. Place a clean frying pan over a medium heat. Add a drizzle of oil to heat, then crack in the eggs and fry to your liking. Divide the lentils between two plates. Top each with a fried egg and garnish with the reserved spring onions, chilli and coriander. Serve with a good dollop of mango chutney.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/fried_lentils_mango_89427",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fried lentils, mango chutney and eggs recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fried_lentils_mango_89427_16x9.jpg Topped with a dollop of mango chutney, fresh coriander and a fried egg, tinned lentils are transformed into a filling and tasty meal. This is one of my favourite lunches when I’m working from home, or as a meal for just me and one of the kids. olive oil, for frying1 large garlic clove, finely sliced 5 spring onions, trimmed and finely sliced 1 large mild green chilli, seeds removed and finely sliced ½ lemon, juice and finely grated zest only½ tsp garam masala 400g tin green lentils large handful (about 60g/2¼oz) baby spinach10g/⅓oz fresh coriander, finely chopped 2 large eggs 2 heaped tbsp mango chutney, to servesea salt and freshly ground black pepper olive oil, for frying 1 large garlic clove, finely sliced 5 spring onions, trimmed and finely sliced 1 large mild green chilli, seeds removed and finely sliced ½ lemon, juice and finely grated zest only ½ tsp garam masala 400g tin green lentils large handful (about 60g/2¼oz) baby spinach 10g/⅓oz fresh coriander, finely chopped 2 large eggs 2 heaped tbsp mango chutney, to serve sea salt and freshly ground black pepper Method Add a drizzle of oil to a frying pan over a medium–low heat. Add the garlic, then stir in most of the spring onions and chilli, reserving a little of each to garnish. Fry gently for about 2 minutes, stirring, until everything softens. Add the lemon zest and garam masala and fry for another 2 minutes until everything is fragrant. Drain away most of the liquid from the tin of lentils, keeping back a few tablespoons. Stir the lentils and the reserved liquid into the pan and season well with salt and pepper. Raise the heat a little and keep stirring, mashing down with your wooden spoon to smash up some of the lentils. Keep frying, stirring and smashing for 3 minutes. Tear the spinach into the lentils. Stir in most of the coriander and cook until the spinach is almost all wilted. Remove from the heat, then add the lemon juice, taste and season with more salt and pepper, if required. Set aside. Place a clean frying pan over a medium heat. Add a drizzle of oil to heat, then crack in the eggs and fry to your liking. Divide the lentils between two plates. Top each with a fried egg and garnish with the reserved spring onions, chilli and coriander. Serve with a good dollop of mango chutney. Add a drizzle of oil to a frying pan over a medium–low heat. Add the garlic, then stir in most of the spring onions and chilli, reserving a little of each to garnish. Fry gently for about 2 minutes, stirring, until everything softens. Add the lemon zest and garam masala and fry for another 2 minutes until everything is fragrant. Add a drizzle of oil to a frying pan over a medium–low heat. Add the garlic, then stir in most of the spring onions and chilli, reserving a little of each to garnish. Fry gently for about 2 minutes, stirring, until everything softens. Add the lemon zest and garam masala and fry for another 2 minutes until everything is fragrant. Drain away most of the liquid from the tin of lentils, keeping back a few tablespoons. Stir the lentils and the reserved liquid into the pan and season well with salt and pepper. Raise the heat a little and keep stirring, mashing down with your wooden spoon to smash up some of the lentils. Keep frying, stirring and smashing for 3 minutes. Drain away most of the liquid from the tin of lentils, keeping back a few tablespoons. Stir the lentils and the reserved liquid into the pan and season well with salt and pepper. Raise the heat a little and keep stirring, mashing down with your wooden spoon to smash up some of the lentils. Keep frying, stirring and smashing for 3 minutes. Tear the spinach into the lentils. Stir in most of the coriander and cook until the spinach is almost all wilted. Remove from the heat, then add the lemon juice, taste and season with more salt and pepper, if required. Set aside. Tear the spinach into the lentils. Stir in most of the coriander and cook until the spinach is almost all wilted. Remove from the heat, then add the lemon juice, taste and season with more salt and pepper, if required. Set aside. Place a clean frying pan over a medium heat. Add a drizzle of oil to heat, then crack in the eggs and fry to your liking. Divide the lentils between two plates. Top each with a fried egg and garnish with the reserved spring onions, chilli and coriander. Serve with a good dollop of mango chutney. Place a clean frying pan over a medium heat. Add a drizzle of oil to heat, then crack in the eggs and fry to your liking. Divide the lentils between two plates. Top each with a fried egg and garnish with the reserved spring onions, chilli and coriander. Serve with a good dollop of mango chutney."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb2feb3bdbfd0cbff8ad"
}
|
4e73b3ca215525ec35aca1cb1ca1d85e6185f83adf4957522891864b19a02838
|
Chicken soup recipe
This is a great recipe for using up cooked chicken leftover from a roast. Allow the chicken to cool, then work your way around the bird, stripping off the skin and removing the bones to gather as much meat as possible. Even parts that might be a little dry or tougher when cold – such as the drumsticks – are perfect for reheating in a soup. And don’t forget to take any meat from under the bird too – especially the two tender ‘oysters’ from each side of the chicken near the thighs. Once the meat has been stripped, the chicken carcass can be used to make stock. The meat should be covered, stored in the fridge and eaten within 2 days. Don’t worry if you don’t have quite enough chicken as recommended for this soup, it will still be delicious. If you don’t have leftover chicken, you can add fresh chicken breast or thighs to the soup instead. Roast in the oven before cooking for the best results. Adding raw chicken to the soup is likely to produce a foam on the surface of the soup caused by the release of protein as the chicken cooks. It’s nothing to worry about and can be skimmed off with a large spoon as the soup simmers. If using raw chicken, pick boneless, skinless chicken thigh fillets, as they won’t dry out in the same way as chicken breasts might, and cut each one into small pieces before adding to the soup. Ensure the chicken is thoroughly cooked before serving. If you are really short of time, you can also use cooked rotisserie-style chicken, or pre-roasted chicken breasts, for making the soup but it’s likely to be a more expensive option. Ideally use fresh chicken stock for this soup – preferably homemade – but a couple of stock cubes or stock pots also work well. If using stock cubes, you may not need to add any extra salt to season the soup. If you don’t have fresh herbs, use dried herbs instead – dried mixed herbs are good, or a combination of thyme and sage. If using dried herbs, 1 tsp can be used in place of 1 tbsp chopped fresh herbs. Dried or fresh bay leaves add extra flavour and can be added at the same time as the stock. You can easily adapt this recipe into a simple chicken stew for one meal by reducing the stock to around 750ml/1¼ pint and cutting the chicken into small chunks. The next day, add extra stock to transform into a soup. For a more indulgent soup, instead of parsley, add 1 tbsp finely snipped tarragon leaves. A dash or white wine or vermouth will elevate it even further. Top the soup with a drizzle of cream or spoonfuls of crème fraiche and more fresh herbs to garnish. Adapt this recipe to make the perfect soup to use up leftover turkey at Christmas. Either make a home-made turkey stock with the carcass or use chicken stock. Shred the turkey and add to the liquid along with any fresh herbs you have available. Chopped thyme complements turkey particularly well. How to freeze To freeze this chicken soup, pour any leftovers into a large freezer-proof container and leave it to cool. You can set the container in a sink filled with a few centimetres of cold water and a few ice cubes to speed up the cooling process. Once cooled, cover, label and freeze for up to 3 months. Thaw overnight in the fridge and reheat in a large saucepan over a medium heat until piping hot throughout. Stir often as you reheat the soup and add an extra water until it reaches the right consistency. (You can also freeze the soup in individual portions – perfect for reheating at work if you have access to a microwave.)
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chickensoup_1918",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken soup recipe",
"content": "This is a great recipe for using up cooked chicken leftover from a roast. Allow the chicken to cool, then work your way around the bird, stripping off the skin and removing the bones to gather as much meat as possible. Even parts that might be a little dry or tougher when cold – such as the drumsticks – are perfect for reheating in a soup. And don’t forget to take any meat from under the bird too – especially the two tender ‘oysters’ from each side of the chicken near the thighs. Once the meat has been stripped, the chicken carcass can be used to make stock. The meat should be covered, stored in the fridge and eaten within 2 days. Don’t worry if you don’t have quite enough chicken as recommended for this soup, it will still be delicious. If you don’t have leftover chicken, you can add fresh chicken breast or thighs to the soup instead. Roast in the oven before cooking for the best results. Adding raw chicken to the soup is likely to produce a foam on the surface of the soup caused by the release of protein as the chicken cooks. It’s nothing to worry about and can be skimmed off with a large spoon as the soup simmers. If using raw chicken, pick boneless, skinless chicken thigh fillets, as they won’t dry out in the same way as chicken breasts might, and cut each one into small pieces before adding to the soup. Ensure the chicken is thoroughly cooked before serving. If you are really short of time, you can also use cooked rotisserie-style chicken, or pre-roasted chicken breasts, for making the soup but it’s likely to be a more expensive option. Ideally use fresh chicken stock for this soup – preferably homemade – but a couple of stock cubes or stock pots also work well. If using stock cubes, you may not need to add any extra salt to season the soup. If you don’t have fresh herbs, use dried herbs instead – dried mixed herbs are good, or a combination of thyme and sage. If using dried herbs, 1 tsp can be used in place of 1 tbsp chopped fresh herbs. Dried or fresh bay leaves add extra flavour and can be added at the same time as the stock. You can easily adapt this recipe into a simple chicken stew for one meal by reducing the stock to around 750ml/1¼ pint and cutting the chicken into small chunks. The next day, add extra stock to transform into a soup. For a more indulgent soup, instead of parsley, add 1 tbsp finely snipped tarragon leaves. A dash or white wine or vermouth will elevate it even further. Top the soup with a drizzle of cream or spoonfuls of crème fraiche and more fresh herbs to garnish. Adapt this recipe to make the perfect soup to use up leftover turkey at Christmas. Either make a home-made turkey stock with the carcass or use chicken stock. Shred the turkey and add to the liquid along with any fresh herbs you have available. Chopped thyme complements turkey particularly well. How to freeze To freeze this chicken soup, pour any leftovers into a large freezer-proof container and leave it to cool. You can set the container in a sink filled with a few centimetres of cold water and a few ice cubes to speed up the cooling process. Once cooled, cover, label and freeze for up to 3 months. Thaw overnight in the fridge and reheat in a large saucepan over a medium heat until piping hot throughout. Stir often as you reheat the soup and add an extra water until it reaches the right consistency. (You can also freeze the soup in individual portions – perfect for reheating at work if you have access to a microwave.)"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb2feb3bdbfd0cbff8ae"
}
|
82c98cbdaab9abc47712b481ec871721c2c09ea37db557b1d2f3a0ce4e75a12a
|
Easy pork and chickpea stew recipe
An average of 4.3 out of 5 stars from 79 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pork_and_chickpea_stew_81433_16x9.jpg An easy pork and chickpea stew that looks as though you slaved over it all afternoon but it only takes 30 minutes! Full of hearty flavour and everything all in one pot! See the tip at the bottom of the recipe for how to make a veggie version, too. Each serving provides 279 kcal, 22g protein, 18.5g carbohydrates (of which 8g sugars), 12g fat (of which 2.5g saturates), 6.5g fibre and 1.3g salt. 2 tbsp oil, ideally olive oil250g/9oz pork fillet (tenderloin), trimmed and cut into small cubes1 onion, thinly sliced1 red pepper, sliced1 medium courgette (roughly 185g/6½oz), ends trimmed, halved lengthways and sliced into semi circles2 garlic cloves, thinly sliced½–1 tsp smoked paprika, hot or sweet400g/14oz tin chickpeas, drained400g/14oz tin chopped tomatoes1 chicken or pork stock cubesalt and freshly ground black pepper 2 tbsp oil, ideally olive oil 250g/9oz pork fillet (tenderloin), trimmed and cut into small cubes 1 onion, thinly sliced 1 red pepper, sliced 1 medium courgette (roughly 185g/6½oz), ends trimmed, halved lengthways and sliced into semi circles 2 garlic cloves, thinly sliced ½–1 tsp smoked paprika, hot or sweet 400g/14oz tin chickpeas, drained 400g/14oz tin chopped tomatoes 1 chicken or pork stock cube salt and freshly ground black pepper Method Heat 1 tablespoon of the oil in a large non-stick frying pan or wide-based casserole. Season the pork with salt and pepper and fry over a medium heat for 2 minutes until lightly browned. Remove from the pan and set aside on a plate.Add the remaining oil, the onion, pepper and courgette to the pan. Cook for 5 minutes, or until softened and lightly browned, stirring regularly.Add the garlic, paprika, chickpeas and tinned tomatoes. Half-fill the empty tomato tin with water and add to the pan (roughly 200ml/7fl oz water). Crumble in the stock cube and add the cooked pork. Bring to a gentle simmer for 10 minutes, or until the sauce has thickened and the pork is tender, stirring regularly. Heat 1 tablespoon of the oil in a large non-stick frying pan or wide-based casserole. Heat 1 tablespoon of the oil in a large non-stick frying pan or wide-based casserole. Season the pork with salt and pepper and fry over a medium heat for 2 minutes until lightly browned. Remove from the pan and set aside on a plate. Season the pork with salt and pepper and fry over a medium heat for 2 minutes until lightly browned. Remove from the pan and set aside on a plate. Add the remaining oil, the onion, pepper and courgette to the pan. Cook for 5 minutes, or until softened and lightly browned, stirring regularly. Add the remaining oil, the onion, pepper and courgette to the pan. Cook for 5 minutes, or until softened and lightly browned, stirring regularly. Add the garlic, paprika, chickpeas and tinned tomatoes. Half-fill the empty tomato tin with water and add to the pan (roughly 200ml/7fl oz water). Crumble in the stock cube and add the cooked pork. Bring to a gentle simmer for 10 minutes, or until the sauce has thickened and the pork is tender, stirring regularly. Add the garlic, paprika, chickpeas and tinned tomatoes. Half-fill the empty tomato tin with water and add to the pan (roughly 200ml/7fl oz water). Crumble in the stock cube and add the cooked pork. Bring to a gentle simmer for 10 minutes, or until the sauce has thickened and the pork is tender, stirring regularly. Recipe tips For a vegetarian or vegan version of this stew, cook a large cubed aubergine instead of the pork in the first step, adding an extra tablespoon of oil once it begins to fry.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pork_and_chickpea_stew_81433",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy pork and chickpea stew recipe",
"content": "An average of 4.3 out of 5 stars from 79 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pork_and_chickpea_stew_81433_16x9.jpg An easy pork and chickpea stew that looks as though you slaved over it all afternoon but it only takes 30 minutes! Full of hearty flavour and everything all in one pot! See the tip at the bottom of the recipe for how to make a veggie version, too. Each serving provides 279 kcal, 22g protein, 18.5g carbohydrates (of which 8g sugars), 12g fat (of which 2.5g saturates), 6.5g fibre and 1.3g salt. 2 tbsp oil, ideally olive oil250g/9oz pork fillet (tenderloin), trimmed and cut into small cubes1 onion, thinly sliced1 red pepper, sliced1 medium courgette (roughly 185g/6½oz), ends trimmed, halved lengthways and sliced into semi circles2 garlic cloves, thinly sliced½–1 tsp smoked paprika, hot or sweet400g/14oz tin chickpeas, drained400g/14oz tin chopped tomatoes1 chicken or pork stock cubesalt and freshly ground black pepper 2 tbsp oil, ideally olive oil 250g/9oz pork fillet (tenderloin), trimmed and cut into small cubes 1 onion, thinly sliced 1 red pepper, sliced 1 medium courgette (roughly 185g/6½oz), ends trimmed, halved lengthways and sliced into semi circles 2 garlic cloves, thinly sliced ½–1 tsp smoked paprika, hot or sweet 400g/14oz tin chickpeas, drained 400g/14oz tin chopped tomatoes 1 chicken or pork stock cube salt and freshly ground black pepper Method Heat 1 tablespoon of the oil in a large non-stick frying pan or wide-based casserole. Season the pork with salt and pepper and fry over a medium heat for 2 minutes until lightly browned. Remove from the pan and set aside on a plate.Add the remaining oil, the onion, pepper and courgette to the pan. Cook for 5 minutes, or until softened and lightly browned, stirring regularly.Add the garlic, paprika, chickpeas and tinned tomatoes. Half-fill the empty tomato tin with water and add to the pan (roughly 200ml/7fl oz water). Crumble in the stock cube and add the cooked pork. Bring to a gentle simmer for 10 minutes, or until the sauce has thickened and the pork is tender, stirring regularly. Heat 1 tablespoon of the oil in a large non-stick frying pan or wide-based casserole. Heat 1 tablespoon of the oil in a large non-stick frying pan or wide-based casserole. Season the pork with salt and pepper and fry over a medium heat for 2 minutes until lightly browned. Remove from the pan and set aside on a plate. Season the pork with salt and pepper and fry over a medium heat for 2 minutes until lightly browned. Remove from the pan and set aside on a plate. Add the remaining oil, the onion, pepper and courgette to the pan. Cook for 5 minutes, or until softened and lightly browned, stirring regularly. Add the remaining oil, the onion, pepper and courgette to the pan. Cook for 5 minutes, or until softened and lightly browned, stirring regularly. Add the garlic, paprika, chickpeas and tinned tomatoes. Half-fill the empty tomato tin with water and add to the pan (roughly 200ml/7fl oz water). Crumble in the stock cube and add the cooked pork. Bring to a gentle simmer for 10 minutes, or until the sauce has thickened and the pork is tender, stirring regularly. Add the garlic, paprika, chickpeas and tinned tomatoes. Half-fill the empty tomato tin with water and add to the pan (roughly 200ml/7fl oz water). Crumble in the stock cube and add the cooked pork. Bring to a gentle simmer for 10 minutes, or until the sauce has thickened and the pork is tender, stirring regularly. Recipe tips For a vegetarian or vegan version of this stew, cook a large cubed aubergine instead of the pork in the first step, adding an extra tablespoon of oil once it begins to fry."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb2feb3bdbfd0cbff8af"
}
|
70c47adea7d19052925d01e66d63c94b96cbab0a05d1d05609ad62e46d75607e
|
Cottage pie jacket potatoes recipe
An average of 4.3 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cottage_pie_jacket_79676_16x9.jpg What do you get when you cross beef mince with a jacket potato? Cottage pie jacket potatoes! This filling dinner recipe is cheap and easy to make in the microwave – perfect for students! Time calculated using a 900 watt microwave. 1 onion, finely chopped250g/9oz beef mince 1 tsp dried mixed herbs400g tin chopped tomatoes1 beef stock cube2 large baking potatoes (around 325g/11½oz each), washed well50g/1¾oz Cheddar, grated20g/¾oz buttersalt and freshly ground black pepper 1 onion, finely chopped 250g/9oz beef mince 1 tsp dried mixed herbs 400g tin chopped tomatoes 1 beef stock cube 2 large baking potatoes (around 325g/11½oz each), washed well 50g/1¾oz Cheddar, grated 20g/¾oz butter salt and freshly ground black pepper Method Cook the onion, beef and herbs in a large saucepan over a medium heat for 4 minutes, stirring with a wooden spoon to break up the meat. Add the tomatoes, crumble in the stock cube, then refill the tomato can with cold water and pour into the pan. Season with salt and pepper, reduce the heat slightly and cook for 20–25 minutes, stirring regularly, until the meat is tender and the sauce is thick.Meanwhile, prick the potatoes a couple of times with a fork and place on a microwavable plate. Cook the potatoes in the microwave on high for 10–12 minutes, then carefully turn over and cook for a further 4–5 minutes, or until soft. Check by poking a skewer or knife through the centre. Leave to stand until cool enough to handle.Cut the potatoes in half and use a spoon to scoop out the insides into a bowl. Mix the potato flesh with half the cheese and butter, season with salt and pepper and set aside. Put the potato skins, cut side up, in a microwaveable flameproof baking dish.Spoon half the cooked mince into the potatoes. (Freeze the rest or chill and eat the next day with pasta or on toast.) Top with the mashed potatoes and sprinkle with the remaining cheese. Cook on high again in the microwave for 3–4 minutes, or until the cheese is melted and the mince and potatoes are hot. For a crispy topping, place under a preheated hot grill for 2–3 minutes, or until golden-brown. Cook the onion, beef and herbs in a large saucepan over a medium heat for 4 minutes, stirring with a wooden spoon to break up the meat. Add the tomatoes, crumble in the stock cube, then refill the tomato can with cold water and pour into the pan. Season with salt and pepper, reduce the heat slightly and cook for 20–25 minutes, stirring regularly, until the meat is tender and the sauce is thick. Cook the onion, beef and herbs in a large saucepan over a medium heat for 4 minutes, stirring with a wooden spoon to break up the meat. Add the tomatoes, crumble in the stock cube, then refill the tomato can with cold water and pour into the pan. Season with salt and pepper, reduce the heat slightly and cook for 20–25 minutes, stirring regularly, until the meat is tender and the sauce is thick. Meanwhile, prick the potatoes a couple of times with a fork and place on a microwavable plate. Cook the potatoes in the microwave on high for 10–12 minutes, then carefully turn over and cook for a further 4–5 minutes, or until soft. Check by poking a skewer or knife through the centre. Leave to stand until cool enough to handle. Meanwhile, prick the potatoes a couple of times with a fork and place on a microwavable plate. Cook the potatoes in the microwave on high for 10–12 minutes, then carefully turn over and cook for a further 4–5 minutes, or until soft. Check by poking a skewer or knife through the centre. Leave to stand until cool enough to handle. Cut the potatoes in half and use a spoon to scoop out the insides into a bowl. Mix the potato flesh with half the cheese and butter, season with salt and pepper and set aside. Cut the potatoes in half and use a spoon to scoop out the insides into a bowl. Mix the potato flesh with half the cheese and butter, season with salt and pepper and set aside. Put the potato skins, cut side up, in a microwaveable flameproof baking dish. Put the potato skins, cut side up, in a microwaveable flameproof baking dish. Spoon half the cooked mince into the potatoes. (Freeze the rest or chill and eat the next day with pasta or on toast.) Top with the mashed potatoes and sprinkle with the remaining cheese. Spoon half the cooked mince into the potatoes. (Freeze the rest or chill and eat the next day with pasta or on toast.) Top with the mashed potatoes and sprinkle with the remaining cheese. Cook on high again in the microwave for 3–4 minutes, or until the cheese is melted and the mince and potatoes are hot. For a crispy topping, place under a preheated hot grill for 2–3 minutes, or until golden-brown. Cook on high again in the microwave for 3–4 minutes, or until the cheese is melted and the mince and potatoes are hot. For a crispy topping, place under a preheated hot grill for 2–3 minutes, or until golden-brown. Recipe tips This recipe makes twice as much mince as you need. Save and freeze the rest or eat the next day with pasta or on toast.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cottage_pie_jacket_79676",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cottage pie jacket potatoes recipe",
"content": "An average of 4.3 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cottage_pie_jacket_79676_16x9.jpg What do you get when you cross beef mince with a jacket potato? Cottage pie jacket potatoes! This filling dinner recipe is cheap and easy to make in the microwave – perfect for students! Time calculated using a 900 watt microwave. 1 onion, finely chopped250g/9oz beef mince 1 tsp dried mixed herbs400g tin chopped tomatoes1 beef stock cube2 large baking potatoes (around 325g/11½oz each), washed well50g/1¾oz Cheddar, grated20g/¾oz buttersalt and freshly ground black pepper 1 onion, finely chopped 250g/9oz beef mince 1 tsp dried mixed herbs 400g tin chopped tomatoes 1 beef stock cube 2 large baking potatoes (around 325g/11½oz each), washed well 50g/1¾oz Cheddar, grated 20g/¾oz butter salt and freshly ground black pepper Method Cook the onion, beef and herbs in a large saucepan over a medium heat for 4 minutes, stirring with a wooden spoon to break up the meat. Add the tomatoes, crumble in the stock cube, then refill the tomato can with cold water and pour into the pan. Season with salt and pepper, reduce the heat slightly and cook for 20–25 minutes, stirring regularly, until the meat is tender and the sauce is thick.Meanwhile, prick the potatoes a couple of times with a fork and place on a microwavable plate. Cook the potatoes in the microwave on high for 10–12 minutes, then carefully turn over and cook for a further 4–5 minutes, or until soft. Check by poking a skewer or knife through the centre. Leave to stand until cool enough to handle.Cut the potatoes in half and use a spoon to scoop out the insides into a bowl. Mix the potato flesh with half the cheese and butter, season with salt and pepper and set aside. Put the potato skins, cut side up, in a microwaveable flameproof baking dish.Spoon half the cooked mince into the potatoes. (Freeze the rest or chill and eat the next day with pasta or on toast.) Top with the mashed potatoes and sprinkle with the remaining cheese. Cook on high again in the microwave for 3–4 minutes, or until the cheese is melted and the mince and potatoes are hot. For a crispy topping, place under a preheated hot grill for 2–3 minutes, or until golden-brown. Cook the onion, beef and herbs in a large saucepan over a medium heat for 4 minutes, stirring with a wooden spoon to break up the meat. Add the tomatoes, crumble in the stock cube, then refill the tomato can with cold water and pour into the pan. Season with salt and pepper, reduce the heat slightly and cook for 20–25 minutes, stirring regularly, until the meat is tender and the sauce is thick. Cook the onion, beef and herbs in a large saucepan over a medium heat for 4 minutes, stirring with a wooden spoon to break up the meat. Add the tomatoes, crumble in the stock cube, then refill the tomato can with cold water and pour into the pan. Season with salt and pepper, reduce the heat slightly and cook for 20–25 minutes, stirring regularly, until the meat is tender and the sauce is thick. Meanwhile, prick the potatoes a couple of times with a fork and place on a microwavable plate. Cook the potatoes in the microwave on high for 10–12 minutes, then carefully turn over and cook for a further 4–5 minutes, or until soft. Check by poking a skewer or knife through the centre. Leave to stand until cool enough to handle. Meanwhile, prick the potatoes a couple of times with a fork and place on a microwavable plate. Cook the potatoes in the microwave on high for 10–12 minutes, then carefully turn over and cook for a further 4–5 minutes, or until soft. Check by poking a skewer or knife through the centre. Leave to stand until cool enough to handle. Cut the potatoes in half and use a spoon to scoop out the insides into a bowl. Mix the potato flesh with half the cheese and butter, season with salt and pepper and set aside. Cut the potatoes in half and use a spoon to scoop out the insides into a bowl. Mix the potato flesh with half the cheese and butter, season with salt and pepper and set aside. Put the potato skins, cut side up, in a microwaveable flameproof baking dish. Put the potato skins, cut side up, in a microwaveable flameproof baking dish. Spoon half the cooked mince into the potatoes. (Freeze the rest or chill and eat the next day with pasta or on toast.) Top with the mashed potatoes and sprinkle with the remaining cheese. Spoon half the cooked mince into the potatoes. (Freeze the rest or chill and eat the next day with pasta or on toast.) Top with the mashed potatoes and sprinkle with the remaining cheese. Cook on high again in the microwave for 3–4 minutes, or until the cheese is melted and the mince and potatoes are hot. For a crispy topping, place under a preheated hot grill for 2–3 minutes, or until golden-brown. Cook on high again in the microwave for 3–4 minutes, or until the cheese is melted and the mince and potatoes are hot. For a crispy topping, place under a preheated hot grill for 2–3 minutes, or until golden-brown. Recipe tips This recipe makes twice as much mince as you need. Save and freeze the rest or eat the next day with pasta or on toast."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb30eb3bdbfd0cbff8b0"
}
|
ace77727c29724bca4c8f8a254eb0bf10a866b3ad376b4507dc4728f7c27972b
|
Chicken egg-fried rice recipe
An average of 4.2 out of 5 stars from 74 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_egg_fried_rice_50450_16x9.jpg Chicken egg-fried rice is a quick, easy and cheap way to use up leftovers. Perfect for late-night meals or dinner in a hurry. This recipe makes a really generous portion for one. You can easily make it serve two by adding some extra vegetables and a little extra chicken. Each serving provides 781 kcal, 57.8g protein, 68.9g carbohydrate (of which 6.1g sugars), 29.4g fat (of which 4.5g saturates), 4.9g fibre and 2.65g salt. 1 tsp vegetable oil1 large free-range egg, lightly beaten2 spring onions, sliced50g/1¾oz frozen peas250g pouch microwavable rice large handful leftover roast chicken (or shop-bought cooked chicken), shredded1 tsp toasted sesame oil 1 tbsp dark soy sauce 1 tsp vegetable oil 1 large free-range egg, lightly beaten 2 spring onions, sliced 50g/1¾oz frozen peas 250g pouch microwavable rice large handful leftover roast chicken (or shop-bought cooked chicken), shredded 1 tsp toasted sesame oil 1 tbsp dark soy sauce Method Heat half the oil in a wok or large frying pan over a high heat until it just starts to smoke. Add the egg and quickly stir-fry until just under-cooked. Remove from the wok and set aside. Heat the rest of the oil in the wok and add the spring onions and frozen peas. Stir-fry until the peas have defrosted.Squeeze the rice pouch a few times to break up the rice, then add the rice to the pan with the roast chicken. Stir-fry until the rice has started to crisp a little and the chicken is hot through.Stir in the cooked egg, toasted sesame oil and soy sauce. Serve immediately. Heat half the oil in a wok or large frying pan over a high heat until it just starts to smoke. Add the egg and quickly stir-fry until just under-cooked. Remove from the wok and set aside. Heat half the oil in a wok or large frying pan over a high heat until it just starts to smoke. Add the egg and quickly stir-fry until just under-cooked. Remove from the wok and set aside. Heat the rest of the oil in the wok and add the spring onions and frozen peas. Stir-fry until the peas have defrosted. Heat the rest of the oil in the wok and add the spring onions and frozen peas. Stir-fry until the peas have defrosted. Squeeze the rice pouch a few times to break up the rice, then add the rice to the pan with the roast chicken. Stir-fry until the rice has started to crisp a little and the chicken is hot through. Squeeze the rice pouch a few times to break up the rice, then add the rice to the pan with the roast chicken. Stir-fry until the rice has started to crisp a little and the chicken is hot through. Stir in the cooked egg, toasted sesame oil and soy sauce. Serve immediately. Stir in the cooked egg, toasted sesame oil and soy sauce. Serve immediately. Recipe tips You can cook your own rice, but make sure it has cooled properly before using, as it may become sticky if fried when hot. You might also need a little extra oil as pouches of rice typically contain a little oil to prevent the grains of rice sticking together. If you want to bulk out this recipe to make two portions, try adding some extra vegetables, such as frozen sweetcorn, chopped peppers, small florets of broccoli or sliced cabbage.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_egg_fried_rice_50450",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken egg-fried rice recipe",
"content": "An average of 4.2 out of 5 stars from 74 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_egg_fried_rice_50450_16x9.jpg Chicken egg-fried rice is a quick, easy and cheap way to use up leftovers. Perfect for late-night meals or dinner in a hurry. This recipe makes a really generous portion for one. You can easily make it serve two by adding some extra vegetables and a little extra chicken. Each serving provides 781 kcal, 57.8g protein, 68.9g carbohydrate (of which 6.1g sugars), 29.4g fat (of which 4.5g saturates), 4.9g fibre and 2.65g salt. 1 tsp vegetable oil1 large free-range egg, lightly beaten2 spring onions, sliced50g/1¾oz frozen peas250g pouch microwavable rice large handful leftover roast chicken (or shop-bought cooked chicken), shredded1 tsp toasted sesame oil 1 tbsp dark soy sauce 1 tsp vegetable oil 1 large free-range egg, lightly beaten 2 spring onions, sliced 50g/1¾oz frozen peas 250g pouch microwavable rice large handful leftover roast chicken (or shop-bought cooked chicken), shredded 1 tsp toasted sesame oil 1 tbsp dark soy sauce Method Heat half the oil in a wok or large frying pan over a high heat until it just starts to smoke. Add the egg and quickly stir-fry until just under-cooked. Remove from the wok and set aside. Heat the rest of the oil in the wok and add the spring onions and frozen peas. Stir-fry until the peas have defrosted.Squeeze the rice pouch a few times to break up the rice, then add the rice to the pan with the roast chicken. Stir-fry until the rice has started to crisp a little and the chicken is hot through.Stir in the cooked egg, toasted sesame oil and soy sauce. Serve immediately. Heat half the oil in a wok or large frying pan over a high heat until it just starts to smoke. Add the egg and quickly stir-fry until just under-cooked. Remove from the wok and set aside. Heat half the oil in a wok or large frying pan over a high heat until it just starts to smoke. Add the egg and quickly stir-fry until just under-cooked. Remove from the wok and set aside. Heat the rest of the oil in the wok and add the spring onions and frozen peas. Stir-fry until the peas have defrosted. Heat the rest of the oil in the wok and add the spring onions and frozen peas. Stir-fry until the peas have defrosted. Squeeze the rice pouch a few times to break up the rice, then add the rice to the pan with the roast chicken. Stir-fry until the rice has started to crisp a little and the chicken is hot through. Squeeze the rice pouch a few times to break up the rice, then add the rice to the pan with the roast chicken. Stir-fry until the rice has started to crisp a little and the chicken is hot through. Stir in the cooked egg, toasted sesame oil and soy sauce. Serve immediately. Stir in the cooked egg, toasted sesame oil and soy sauce. Serve immediately. Recipe tips You can cook your own rice, but make sure it has cooled properly before using, as it may become sticky if fried when hot. You might also need a little extra oil as pouches of rice typically contain a little oil to prevent the grains of rice sticking together. If you want to bulk out this recipe to make two portions, try adding some extra vegetables, such as frozen sweetcorn, chopped peppers, small florets of broccoli or sliced cabbage."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb30eb3bdbfd0cbff8b1"
}
|
6f5676c427fc6b87d46510efc67bcbb3df323b34262e043d0fd1bdf23fb2c73f
|
Pasta frittata recipe
An average of 4.5 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pasta_frittata_31803_16x9.jpg Try making this frittata with leftover spaghetti, or other cooked pasta shapes, and/or chorizo, ham, mushrooms, cherry tomatoes, more leftover vegetables. Whatever needs using up! 2 tbsp oil (any cooking oil is fine)½ onion, finely sliced1 pepper, any colour, seeds removed, finely sliced50g/1¾oz mixture of thinly sliced chorizo, strips of ham, sliced mushrooms, halved cherry tomatoes, chopped herbs, or cooked vegetables 275g/9¾oz cooked spaghetti or pasta50g/1¾oz cheese, any kind, grated, cut or crumbled into small pieces6 large free-range eggs½ tsp flaked sea saltground black pepper 2 tbsp oil (any cooking oil is fine) ½ onion, finely sliced 1 pepper, any colour, seeds removed, finely sliced 50g/1¾oz mixture of thinly sliced chorizo, strips of ham, sliced mushrooms, halved cherry tomatoes, chopped herbs, or cooked vegetables 275g/9¾oz cooked spaghetti or pasta 50g/1¾oz cheese, any kind, grated, cut or crumbled into small pieces 6 large free-range eggs ½ tsp flaked sea salt ground black pepper Method Heat the oil in a medium ovenproof frying pan (make sure the handle can withstand the heat of a grill) and fry the onion and pepper for 4–5 minutes, or until softened and lightly browned. Add the meat, herb and vegetable mixture, and fry for 1 minute more, stirring constantly.Preheat the grill. Add the pasta to the pan and toss with the other ingredients. Sprinkle with the cheese. Beat the eggs in a bowl with the salt and lots of ground black pepper. Pour the egg mixture over the vegetables and pasta. Cook over a low heat for 5 minutes, or until the eggs are almost set. Place under the hot grill for a further 2–3 minutes, or until the eggs are set and lightly browned. Carefully remove – remember the handle will be extremely hot. Loosen the tortilla with a spatula and slide onto a board. Cut into wedges to serve. Heat the oil in a medium ovenproof frying pan (make sure the handle can withstand the heat of a grill) and fry the onion and pepper for 4–5 minutes, or until softened and lightly browned. Add the meat, herb and vegetable mixture, and fry for 1 minute more, stirring constantly. Heat the oil in a medium ovenproof frying pan (make sure the handle can withstand the heat of a grill) and fry the onion and pepper for 4–5 minutes, or until softened and lightly browned. Add the meat, herb and vegetable mixture, and fry for 1 minute more, stirring constantly. Preheat the grill. Add the pasta to the pan and toss with the other ingredients. Sprinkle with the cheese. Beat the eggs in a bowl with the salt and lots of ground black pepper. Preheat the grill. Add the pasta to the pan and toss with the other ingredients. Sprinkle with the cheese. Beat the eggs in a bowl with the salt and lots of ground black pepper. Pour the egg mixture over the vegetables and pasta. Cook over a low heat for 5 minutes, or until the eggs are almost set. Pour the egg mixture over the vegetables and pasta. Cook over a low heat for 5 minutes, or until the eggs are almost set. Place under the hot grill for a further 2–3 minutes, or until the eggs are set and lightly browned. Carefully remove – remember the handle will be extremely hot. Place under the hot grill for a further 2–3 minutes, or until the eggs are set and lightly browned. Carefully remove – remember the handle will be extremely hot. Loosen the tortilla with a spatula and slide onto a board. Cut into wedges to serve. Loosen the tortilla with a spatula and slide onto a board. Cut into wedges to serve. Recipe tips 100g/3½oz dried spaghetti will make around 275g/9¾oz cooked spaghetti if you don’t have leftover spaghetti for this recipe.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pasta_frittata_31803",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pasta frittata recipe",
"content": "An average of 4.5 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pasta_frittata_31803_16x9.jpg Try making this frittata with leftover spaghetti, or other cooked pasta shapes, and/or chorizo, ham, mushrooms, cherry tomatoes, more leftover vegetables. Whatever needs using up! 2 tbsp oil (any cooking oil is fine)½ onion, finely sliced1 pepper, any colour, seeds removed, finely sliced50g/1¾oz mixture of thinly sliced chorizo, strips of ham, sliced mushrooms, halved cherry tomatoes, chopped herbs, or cooked vegetables 275g/9¾oz cooked spaghetti or pasta50g/1¾oz cheese, any kind, grated, cut or crumbled into small pieces6 large free-range eggs½ tsp flaked sea saltground black pepper 2 tbsp oil (any cooking oil is fine) ½ onion, finely sliced 1 pepper, any colour, seeds removed, finely sliced 50g/1¾oz mixture of thinly sliced chorizo, strips of ham, sliced mushrooms, halved cherry tomatoes, chopped herbs, or cooked vegetables 275g/9¾oz cooked spaghetti or pasta 50g/1¾oz cheese, any kind, grated, cut or crumbled into small pieces 6 large free-range eggs ½ tsp flaked sea salt ground black pepper Method Heat the oil in a medium ovenproof frying pan (make sure the handle can withstand the heat of a grill) and fry the onion and pepper for 4–5 minutes, or until softened and lightly browned. Add the meat, herb and vegetable mixture, and fry for 1 minute more, stirring constantly.Preheat the grill. Add the pasta to the pan and toss with the other ingredients. Sprinkle with the cheese. Beat the eggs in a bowl with the salt and lots of ground black pepper. Pour the egg mixture over the vegetables and pasta. Cook over a low heat for 5 minutes, or until the eggs are almost set. Place under the hot grill for a further 2–3 minutes, or until the eggs are set and lightly browned. Carefully remove – remember the handle will be extremely hot. Loosen the tortilla with a spatula and slide onto a board. Cut into wedges to serve. Heat the oil in a medium ovenproof frying pan (make sure the handle can withstand the heat of a grill) and fry the onion and pepper for 4–5 minutes, or until softened and lightly browned. Add the meat, herb and vegetable mixture, and fry for 1 minute more, stirring constantly. Heat the oil in a medium ovenproof frying pan (make sure the handle can withstand the heat of a grill) and fry the onion and pepper for 4–5 minutes, or until softened and lightly browned. Add the meat, herb and vegetable mixture, and fry for 1 minute more, stirring constantly. Preheat the grill. Add the pasta to the pan and toss with the other ingredients. Sprinkle with the cheese. Beat the eggs in a bowl with the salt and lots of ground black pepper. Preheat the grill. Add the pasta to the pan and toss with the other ingredients. Sprinkle with the cheese. Beat the eggs in a bowl with the salt and lots of ground black pepper. Pour the egg mixture over the vegetables and pasta. Cook over a low heat for 5 minutes, or until the eggs are almost set. Pour the egg mixture over the vegetables and pasta. Cook over a low heat for 5 minutes, or until the eggs are almost set. Place under the hot grill for a further 2–3 minutes, or until the eggs are set and lightly browned. Carefully remove – remember the handle will be extremely hot. Place under the hot grill for a further 2–3 minutes, or until the eggs are set and lightly browned. Carefully remove – remember the handle will be extremely hot. Loosen the tortilla with a spatula and slide onto a board. Cut into wedges to serve. Loosen the tortilla with a spatula and slide onto a board. Cut into wedges to serve. Recipe tips 100g/3½oz dried spaghetti will make around 275g/9¾oz cooked spaghetti if you don’t have leftover spaghetti for this recipe."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb30eb3bdbfd0cbff8b2"
}
|
d254ff8a0f65f983b7c2b62d3f85dca0d268050823925cb2b80c84b03c85871d
|
Cheese, tomato and pesto toastie recipe
An average of 4.0 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_tomato_and_pesto_42396_16x9.jpg This clever toastie recipe uses up slightly stale bread, the last chunk of cheese and the end of a jar of pesto. Quick, easy and super-satisfying. 1 tsp pesto2 slices bread40g/1½oz cheese, such as cheddar or mozzarella, grated or sliced1 medium tomato, thinly slicedfreshly ground black pepper1 tbsp olive oilsalad, to serve 1 tsp pesto 2 slices bread 40g/1½oz cheese, such as cheddar or mozzarella, grated or sliced 1 medium tomato, thinly sliced freshly ground black pepper 1 tbsp olive oil salad, to serve Method Spread the pesto over the bread, then top one slice with the cheese and tomato. Grind over some black pepper and sandwich the two pieces of bread together. Heat the oil in a large non-stick frying pan and lower the sandwich into the pan with a spatula. Cook over a low-medium heat for 3 minutes or until the underside of the bread is golden brown and the cheese has begun to melt. Flip the toastie over and cook for 2–3 minutes more or until both sides are golden and the cheese has fully melted.Remove from the pan, slice in half and serve hot, with salad. Spread the pesto over the bread, then top one slice with the cheese and tomato. Grind over some black pepper and sandwich the two pieces of bread together. Spread the pesto over the bread, then top one slice with the cheese and tomato. Grind over some black pepper and sandwich the two pieces of bread together. Heat the oil in a large non-stick frying pan and lower the sandwich into the pan with a spatula. Cook over a low-medium heat for 3 minutes or until the underside of the bread is golden brown and the cheese has begun to melt. Flip the toastie over and cook for 2–3 minutes more or until both sides are golden and the cheese has fully melted. Heat the oil in a large non-stick frying pan and lower the sandwich into the pan with a spatula. Cook over a low-medium heat for 3 minutes or until the underside of the bread is golden brown and the cheese has begun to melt. Flip the toastie over and cook for 2–3 minutes more or until both sides are golden and the cheese has fully melted. Remove from the pan, slice in half and serve hot, with salad. Remove from the pan, slice in half and serve hot, with salad.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cheese_tomato_and_pesto_42396",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cheese, tomato and pesto toastie recipe",
"content": "An average of 4.0 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_tomato_and_pesto_42396_16x9.jpg This clever toastie recipe uses up slightly stale bread, the last chunk of cheese and the end of a jar of pesto. Quick, easy and super-satisfying. 1 tsp pesto2 slices bread40g/1½oz cheese, such as cheddar or mozzarella, grated or sliced1 medium tomato, thinly slicedfreshly ground black pepper1 tbsp olive oilsalad, to serve 1 tsp pesto 2 slices bread 40g/1½oz cheese, such as cheddar or mozzarella, grated or sliced 1 medium tomato, thinly sliced freshly ground black pepper 1 tbsp olive oil salad, to serve Method Spread the pesto over the bread, then top one slice with the cheese and tomato. Grind over some black pepper and sandwich the two pieces of bread together. Heat the oil in a large non-stick frying pan and lower the sandwich into the pan with a spatula. Cook over a low-medium heat for 3 minutes or until the underside of the bread is golden brown and the cheese has begun to melt. Flip the toastie over and cook for 2–3 minutes more or until both sides are golden and the cheese has fully melted.Remove from the pan, slice in half and serve hot, with salad. Spread the pesto over the bread, then top one slice with the cheese and tomato. Grind over some black pepper and sandwich the two pieces of bread together. Spread the pesto over the bread, then top one slice with the cheese and tomato. Grind over some black pepper and sandwich the two pieces of bread together. Heat the oil in a large non-stick frying pan and lower the sandwich into the pan with a spatula. Cook over a low-medium heat for 3 minutes or until the underside of the bread is golden brown and the cheese has begun to melt. Flip the toastie over and cook for 2–3 minutes more or until both sides are golden and the cheese has fully melted. Heat the oil in a large non-stick frying pan and lower the sandwich into the pan with a spatula. Cook over a low-medium heat for 3 minutes or until the underside of the bread is golden brown and the cheese has begun to melt. Flip the toastie over and cook for 2–3 minutes more or until both sides are golden and the cheese has fully melted. Remove from the pan, slice in half and serve hot, with salad. Remove from the pan, slice in half and serve hot, with salad."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb30eb3bdbfd0cbff8b3"
}
|
b8bfbc0fa144c74d2fe85e0b9a9f26bd430278788872f6efa8344293111f25f7
|
Easy chicken and chorizo rice recipe
An average of 4.5 out of 5 stars from 129 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_chorizo_rice_85780_16x9.jpg Save on effort and washing up with this one-pot wonder that is packed with flavour. Eat some for dinner and save the rest for lunch the next day. 1 tbsp olive oil85g/3oz chorizo, halved and sliced½ large onion, sliced200g/7oz chicken thigh fillets, chopped into 2½cm/1in pieces1 garlic clove, finely sliced1 green pepper, sliced 110g/4oz basmati rice200ml/7fl oz chicken stock (made with ½ stock cube dissolved in hot water)salt and freshly ground black pepper 1 tbsp olive oil 85g/3oz chorizo, halved and sliced ½ large onion, sliced 200g/7oz chicken thigh fillets, chopped into 2½cm/1in pieces 1 garlic clove, finely sliced 1 green pepper, sliced 110g/4oz basmati rice 200ml/7fl oz chicken stock (made with ½ stock cube dissolved in hot water) salt and freshly ground black pepper Method Heat the olive oil in a large saucepan with a tight-fitting lid and fry the chorizo over a high heat for 1 minute. Add the onion and fry for a further minute, then add the chicken and garlic and cook for 5 minutes. Add the pepper and basmati rice and stir well to combine. Pour in the chicken stock and stir, then turn the heat down as low as it will go, put the lid on and leave for 12 minutes. Turn the heat off but do not remove the lid and leave for a further 12 minutes, then remove the lid and give it a good stir with a fork. The water should be absorbed. Season to taste with salt and black pepper and serve straight away. Heat the olive oil in a large saucepan with a tight-fitting lid and fry the chorizo over a high heat for 1 minute. Add the onion and fry for a further minute, then add the chicken and garlic and cook for 5 minutes. Heat the olive oil in a large saucepan with a tight-fitting lid and fry the chorizo over a high heat for 1 minute. Add the onion and fry for a further minute, then add the chicken and garlic and cook for 5 minutes. Add the pepper and basmati rice and stir well to combine. Pour in the chicken stock and stir, then turn the heat down as low as it will go, put the lid on and leave for 12 minutes. Add the pepper and basmati rice and stir well to combine. Pour in the chicken stock and stir, then turn the heat down as low as it will go, put the lid on and leave for 12 minutes. Turn the heat off but do not remove the lid and leave for a further 12 minutes, then remove the lid and give it a good stir with a fork. The water should be absorbed. Season to taste with salt and black pepper and serve straight away. Turn the heat off but do not remove the lid and leave for a further 12 minutes, then remove the lid and give it a good stir with a fork. The water should be absorbed. Season to taste with salt and black pepper and serve straight away.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_and_chorizo_rice_85780",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy chicken and chorizo rice recipe",
"content": "An average of 4.5 out of 5 stars from 129 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_chorizo_rice_85780_16x9.jpg Save on effort and washing up with this one-pot wonder that is packed with flavour. Eat some for dinner and save the rest for lunch the next day. 1 tbsp olive oil85g/3oz chorizo, halved and sliced½ large onion, sliced200g/7oz chicken thigh fillets, chopped into 2½cm/1in pieces1 garlic clove, finely sliced1 green pepper, sliced 110g/4oz basmati rice200ml/7fl oz chicken stock (made with ½ stock cube dissolved in hot water)salt and freshly ground black pepper 1 tbsp olive oil 85g/3oz chorizo, halved and sliced ½ large onion, sliced 200g/7oz chicken thigh fillets, chopped into 2½cm/1in pieces 1 garlic clove, finely sliced 1 green pepper, sliced 110g/4oz basmati rice 200ml/7fl oz chicken stock (made with ½ stock cube dissolved in hot water) salt and freshly ground black pepper Method Heat the olive oil in a large saucepan with a tight-fitting lid and fry the chorizo over a high heat for 1 minute. Add the onion and fry for a further minute, then add the chicken and garlic and cook for 5 minutes. Add the pepper and basmati rice and stir well to combine. Pour in the chicken stock and stir, then turn the heat down as low as it will go, put the lid on and leave for 12 minutes. Turn the heat off but do not remove the lid and leave for a further 12 minutes, then remove the lid and give it a good stir with a fork. The water should be absorbed. Season to taste with salt and black pepper and serve straight away. Heat the olive oil in a large saucepan with a tight-fitting lid and fry the chorizo over a high heat for 1 minute. Add the onion and fry for a further minute, then add the chicken and garlic and cook for 5 minutes. Heat the olive oil in a large saucepan with a tight-fitting lid and fry the chorizo over a high heat for 1 minute. Add the onion and fry for a further minute, then add the chicken and garlic and cook for 5 minutes. Add the pepper and basmati rice and stir well to combine. Pour in the chicken stock and stir, then turn the heat down as low as it will go, put the lid on and leave for 12 minutes. Add the pepper and basmati rice and stir well to combine. Pour in the chicken stock and stir, then turn the heat down as low as it will go, put the lid on and leave for 12 minutes. Turn the heat off but do not remove the lid and leave for a further 12 minutes, then remove the lid and give it a good stir with a fork. The water should be absorbed. Season to taste with salt and black pepper and serve straight away. Turn the heat off but do not remove the lid and leave for a further 12 minutes, then remove the lid and give it a good stir with a fork. The water should be absorbed. Season to taste with salt and black pepper and serve straight away."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb31eb3bdbfd0cbff8b4"
}
|
6823182817c86c43e58616ad527096b1db2369e0f86e7d328b7608ffe5f979c5
|
Green lentil soup recipe
Italian green lentil soup An average of 4.9 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/italian_lentil_and_69054_16x9.jpg A simple green lentil soup with the flavours of Italy. Top it with a poached egg for a hearty meal, or simply serve with plenty of buttered toast. 100g/3½oz green lentilsolive oil, for frying1 onion, finely chopped3 garlic cloves, finely choppedhandful fresh basil, leaves left whole and stalks finely chopped400g tin chopped tomatoes400ml/14fl oz vegetable or chicken stock salt and freshly ground black pepper 100g/3½oz green lentils olive oil, for frying 1 onion, finely chopped 3 garlic cloves, finely chopped handful fresh basil, leaves left whole and stalks finely chopped 400g tin chopped tomatoes 400ml/14fl oz vegetable or chicken stock salt and freshly ground black pepper pecorino cheese, grated (optional) pecorino cheese, grated (optional) Method Add the lentils to a large saucepan and cover with 5cm/2in water. Cook over a medium heat, you don’t want to boil the lentils, for about 20 minutes. To test if the lentils are cooked crush one between your fingers, it should feel creamy not starchy. Season the lentils with salt and pepper. Heat a large saucepan and add the oil. Add the onions and cook over a medium heat until soft and golden. Add the garlic and basil stalks. Be careful not to burn the garlic. Once the dish starts smelling strongly of garlic add the chopped tomatoes. Add the lentils and stock and stir. Leave to cook for 5 minutes for all the flavours to marry.Season with salt and pepper and ladle the soup into bowls. Top with grated pecorino cheese (if using), basil leaves and a drizzle of olive oil. Add the lentils to a large saucepan and cover with 5cm/2in water. Cook over a medium heat, you don’t want to boil the lentils, for about 20 minutes. To test if the lentils are cooked crush one between your fingers, it should feel creamy not starchy. Season the lentils with salt and pepper. Add the lentils to a large saucepan and cover with 5cm/2in water. Cook over a medium heat, you don’t want to boil the lentils, for about 20 minutes. To test if the lentils are cooked crush one between your fingers, it should feel creamy not starchy. Season the lentils with salt and pepper. Heat a large saucepan and add the oil. Add the onions and cook over a medium heat until soft and golden. Heat a large saucepan and add the oil. Add the onions and cook over a medium heat until soft and golden. Add the garlic and basil stalks. Be careful not to burn the garlic. Once the dish starts smelling strongly of garlic add the chopped tomatoes. Add the garlic and basil stalks. Be careful not to burn the garlic. Once the dish starts smelling strongly of garlic add the chopped tomatoes. Add the lentils and stock and stir. Leave to cook for 5 minutes for all the flavours to marry. Add the lentils and stock and stir. Leave to cook for 5 minutes for all the flavours to marry. Season with salt and pepper and ladle the soup into bowls. Top with grated pecorino cheese (if using), basil leaves and a drizzle of olive oil. Season with salt and pepper and ladle the soup into bowls. Top with grated pecorino cheese (if using), basil leaves and a drizzle of olive oil. Recipe tips The green lentils can be cooked in advance to make this a speedy supper. Season the lentils with salt, pepper and olive oil and leave to cool. Once cool cover the lentils and place in the fridge. If making this dish in winter, swap the basil for rosemary. Chop the rosemary leaves finely and add to the pot with the onions.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/italian_lentil_and_69054",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Green lentil soup recipe",
"content": "Italian green lentil soup An average of 4.9 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/italian_lentil_and_69054_16x9.jpg A simple green lentil soup with the flavours of Italy. Top it with a poached egg for a hearty meal, or simply serve with plenty of buttered toast. 100g/3½oz green lentilsolive oil, for frying1 onion, finely chopped3 garlic cloves, finely choppedhandful fresh basil, leaves left whole and stalks finely chopped400g tin chopped tomatoes400ml/14fl oz vegetable or chicken stock salt and freshly ground black pepper 100g/3½oz green lentils olive oil, for frying 1 onion, finely chopped 3 garlic cloves, finely chopped handful fresh basil, leaves left whole and stalks finely chopped 400g tin chopped tomatoes 400ml/14fl oz vegetable or chicken stock salt and freshly ground black pepper pecorino cheese, grated (optional) pecorino cheese, grated (optional) Method Add the lentils to a large saucepan and cover with 5cm/2in water. Cook over a medium heat, you don’t want to boil the lentils, for about 20 minutes. To test if the lentils are cooked crush one between your fingers, it should feel creamy not starchy. Season the lentils with salt and pepper. Heat a large saucepan and add the oil. Add the onions and cook over a medium heat until soft and golden. Add the garlic and basil stalks. Be careful not to burn the garlic. Once the dish starts smelling strongly of garlic add the chopped tomatoes. Add the lentils and stock and stir. Leave to cook for 5 minutes for all the flavours to marry.Season with salt and pepper and ladle the soup into bowls. Top with grated pecorino cheese (if using), basil leaves and a drizzle of olive oil. Add the lentils to a large saucepan and cover with 5cm/2in water. Cook over a medium heat, you don’t want to boil the lentils, for about 20 minutes. To test if the lentils are cooked crush one between your fingers, it should feel creamy not starchy. Season the lentils with salt and pepper. Add the lentils to a large saucepan and cover with 5cm/2in water. Cook over a medium heat, you don’t want to boil the lentils, for about 20 minutes. To test if the lentils are cooked crush one between your fingers, it should feel creamy not starchy. Season the lentils with salt and pepper. Heat a large saucepan and add the oil. Add the onions and cook over a medium heat until soft and golden. Heat a large saucepan and add the oil. Add the onions and cook over a medium heat until soft and golden. Add the garlic and basil stalks. Be careful not to burn the garlic. Once the dish starts smelling strongly of garlic add the chopped tomatoes. Add the garlic and basil stalks. Be careful not to burn the garlic. Once the dish starts smelling strongly of garlic add the chopped tomatoes. Add the lentils and stock and stir. Leave to cook for 5 minutes for all the flavours to marry. Add the lentils and stock and stir. Leave to cook for 5 minutes for all the flavours to marry. Season with salt and pepper and ladle the soup into bowls. Top with grated pecorino cheese (if using), basil leaves and a drizzle of olive oil. Season with salt and pepper and ladle the soup into bowls. Top with grated pecorino cheese (if using), basil leaves and a drizzle of olive oil. Recipe tips The green lentils can be cooked in advance to make this a speedy supper. Season the lentils with salt, pepper and olive oil and leave to cool. Once cool cover the lentils and place in the fridge. If making this dish in winter, swap the basil for rosemary. Chop the rosemary leaves finely and add to the pot with the onions."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb31eb3bdbfd0cbff8b5"
}
|
83eec4428959403224e79e4d0f2bc69efefc698c382221b52b789b17cc97aa0f
|
Pizza on toast recipe
An average of 3.7 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pizza_on_toast_09337_16x9.jpg Cheese on toast meets pizza in this easy peasy cheesy recipe – add whatever toppings take your fancy. 1 thick slice white or brown bread2 tbsp pasta sauce, pizza topping, tomato salsa or passatathinly sliced chorizo, salami, ham, mushrooms or roasted peppers, sun-dried tomatoes, olives, jalapeños30g/1oz cheese, such as grated Cheddar, ready-grated mozzarella, or a mixture 1 thick slice white or brown bread 2 tbsp pasta sauce, pizza topping, tomato salsa or passata thinly sliced chorizo, salami, ham, mushrooms or roasted peppers, sun-dried tomatoes, olives, jalapeños 30g/1oz cheese, such as grated Cheddar, ready-grated mozzarella, or a mixture Method Preheat the grill to a medium-high setting. Place the bread on a baking tray or grill pan and grill on one side until lightly toasted. Turn the bread over and spread with the tomato sauce and top with the chorizo, mushrooms, or any other topping. Sprinkle with the cheese.Return to the grill for a further 2–3 minutes, or until the cheese melts and the toppings are hot. Preheat the grill to a medium-high setting. Place the bread on a baking tray or grill pan and grill on one side until lightly toasted. Preheat the grill to a medium-high setting. Place the bread on a baking tray or grill pan and grill on one side until lightly toasted. Turn the bread over and spread with the tomato sauce and top with the chorizo, mushrooms, or any other topping. Sprinkle with the cheese. Turn the bread over and spread with the tomato sauce and top with the chorizo, mushrooms, or any other topping. Sprinkle with the cheese. Return to the grill for a further 2–3 minutes, or until the cheese melts and the toppings are hot. Return to the grill for a further 2–3 minutes, or until the cheese melts and the toppings are hot.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pizza_on_toast_09337",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pizza on toast recipe",
"content": "An average of 3.7 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pizza_on_toast_09337_16x9.jpg Cheese on toast meets pizza in this easy peasy cheesy recipe – add whatever toppings take your fancy. 1 thick slice white or brown bread2 tbsp pasta sauce, pizza topping, tomato salsa or passatathinly sliced chorizo, salami, ham, mushrooms or roasted peppers, sun-dried tomatoes, olives, jalapeños30g/1oz cheese, such as grated Cheddar, ready-grated mozzarella, or a mixture 1 thick slice white or brown bread 2 tbsp pasta sauce, pizza topping, tomato salsa or passata thinly sliced chorizo, salami, ham, mushrooms or roasted peppers, sun-dried tomatoes, olives, jalapeños 30g/1oz cheese, such as grated Cheddar, ready-grated mozzarella, or a mixture Method Preheat the grill to a medium-high setting. Place the bread on a baking tray or grill pan and grill on one side until lightly toasted. Turn the bread over and spread with the tomato sauce and top with the chorizo, mushrooms, or any other topping. Sprinkle with the cheese.Return to the grill for a further 2–3 minutes, or until the cheese melts and the toppings are hot. Preheat the grill to a medium-high setting. Place the bread on a baking tray or grill pan and grill on one side until lightly toasted. Preheat the grill to a medium-high setting. Place the bread on a baking tray or grill pan and grill on one side until lightly toasted. Turn the bread over and spread with the tomato sauce and top with the chorizo, mushrooms, or any other topping. Sprinkle with the cheese. Turn the bread over and spread with the tomato sauce and top with the chorizo, mushrooms, or any other topping. Sprinkle with the cheese. Return to the grill for a further 2–3 minutes, or until the cheese melts and the toppings are hot. Return to the grill for a further 2–3 minutes, or until the cheese melts and the toppings are hot."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb31eb3bdbfd0cbff8b6"
}
|
81e9f5b7ae6072f08721c0b85187d04feb866fc056161fe85b1a5d92a5467418
|
Eggy bread cheese and ham toastie recipe
An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggy_bread_cheese_and_24861_16x9.jpg A cross between eggy bread and a cheese and ham toastie. This genius concoction makes an epic brunch or lunch. In November 2023, this recipe was costed at an average of £2.32 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 4 free-range eggs 1 tbsp vegetable oil4 slices medium or thinly sliced brown bread60g/2¼oz mature cheddar, grated4 slices wafer thin ham4 soft lettuce leaves1 tomato, thinly slicedsalt and freshly ground black pepper 4 free-range eggs 1 tbsp vegetable oil 4 slices medium or thinly sliced brown bread 60g/2¼oz mature cheddar, grated 4 slices wafer thin ham 4 soft lettuce leaves 1 tomato, thinly sliced salt and freshly ground black pepper Method Beat the eggs with some salt and pepper in a bowl. Heat a splash of the oil in a large non-stick frying pan and pour in half of the egg mixture. Lay two slices of bread in the pan, then quickly turn them over so both sides are coated with egg. Cook for 2 minutes until the underside is golden then carefully flip over the bread slices. Sliding a spatula under both slices of bread should make this easier.Scatter half of the cheese on one slice of bread and lay half of the ham on top. Place half of the lettuce and tomato on the other slice. Fold in the edges of the eggy mixture around the bread slices and then flip over the cheesy bread slice to enclose the filling and make a sandwich.Slide onto a serving plate and repeat to make a second sandwich. Beat the eggs with some salt and pepper in a bowl. Beat the eggs with some salt and pepper in a bowl. Heat a splash of the oil in a large non-stick frying pan and pour in half of the egg mixture. Lay two slices of bread in the pan, then quickly turn them over so both sides are coated with egg. Cook for 2 minutes until the underside is golden then carefully flip over the bread slices. Sliding a spatula under both slices of bread should make this easier. Heat a splash of the oil in a large non-stick frying pan and pour in half of the egg mixture. Lay two slices of bread in the pan, then quickly turn them over so both sides are coated with egg. Cook for 2 minutes until the underside is golden then carefully flip over the bread slices. Sliding a spatula under both slices of bread should make this easier. Scatter half of the cheese on one slice of bread and lay half of the ham on top. Place half of the lettuce and tomato on the other slice. Fold in the edges of the eggy mixture around the bread slices and then flip over the cheesy bread slice to enclose the filling and make a sandwich. Scatter half of the cheese on one slice of bread and lay half of the ham on top. Place half of the lettuce and tomato on the other slice. Fold in the edges of the eggy mixture around the bread slices and then flip over the cheesy bread slice to enclose the filling and make a sandwich. Slide onto a serving plate and repeat to make a second sandwich. Slide onto a serving plate and repeat to make a second sandwich.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/eggy_bread_cheese_and_24861",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Eggy bread cheese and ham toastie recipe",
"content": "An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggy_bread_cheese_and_24861_16x9.jpg A cross between eggy bread and a cheese and ham toastie. This genius concoction makes an epic brunch or lunch. In November 2023, this recipe was costed at an average of £2.32 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 4 free-range eggs 1 tbsp vegetable oil4 slices medium or thinly sliced brown bread60g/2¼oz mature cheddar, grated4 slices wafer thin ham4 soft lettuce leaves1 tomato, thinly slicedsalt and freshly ground black pepper 4 free-range eggs 1 tbsp vegetable oil 4 slices medium or thinly sliced brown bread 60g/2¼oz mature cheddar, grated 4 slices wafer thin ham 4 soft lettuce leaves 1 tomato, thinly sliced salt and freshly ground black pepper Method Beat the eggs with some salt and pepper in a bowl. Heat a splash of the oil in a large non-stick frying pan and pour in half of the egg mixture. Lay two slices of bread in the pan, then quickly turn them over so both sides are coated with egg. Cook for 2 minutes until the underside is golden then carefully flip over the bread slices. Sliding a spatula under both slices of bread should make this easier.Scatter half of the cheese on one slice of bread and lay half of the ham on top. Place half of the lettuce and tomato on the other slice. Fold in the edges of the eggy mixture around the bread slices and then flip over the cheesy bread slice to enclose the filling and make a sandwich.Slide onto a serving plate and repeat to make a second sandwich. Beat the eggs with some salt and pepper in a bowl. Beat the eggs with some salt and pepper in a bowl. Heat a splash of the oil in a large non-stick frying pan and pour in half of the egg mixture. Lay two slices of bread in the pan, then quickly turn them over so both sides are coated with egg. Cook for 2 minutes until the underside is golden then carefully flip over the bread slices. Sliding a spatula under both slices of bread should make this easier. Heat a splash of the oil in a large non-stick frying pan and pour in half of the egg mixture. Lay two slices of bread in the pan, then quickly turn them over so both sides are coated with egg. Cook for 2 minutes until the underside is golden then carefully flip over the bread slices. Sliding a spatula under both slices of bread should make this easier. Scatter half of the cheese on one slice of bread and lay half of the ham on top. Place half of the lettuce and tomato on the other slice. Fold in the edges of the eggy mixture around the bread slices and then flip over the cheesy bread slice to enclose the filling and make a sandwich. Scatter half of the cheese on one slice of bread and lay half of the ham on top. Place half of the lettuce and tomato on the other slice. Fold in the edges of the eggy mixture around the bread slices and then flip over the cheesy bread slice to enclose the filling and make a sandwich. Slide onto a serving plate and repeat to make a second sandwich. Slide onto a serving plate and repeat to make a second sandwich."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb33eb3bdbfd0cbff8b7"
}
|
a55cc9c6351b6cc502681f12c3940641b56e4bb1333fa36494b8978b9e7deb82
|
Masala omelette with parathas recipe
An average of 4.5 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/masala_omelette_with_80543_16x9.jpg A spicy masala omelette is my ‘go to’ weekend brunch. My mother always made it for us in India. The combination of ground spices, chillies and eggs just works. It's lightly crisp around the edges but moist, with a fiery chilli kick. It's great served with parathas. ½ tsp cumin seeds1 tsp coriander seeds2 green chillies1 large onion, finely chopped (200g)2 tbsp fresh coriander, roughly chopped½ tsp kashmiri chilli powder (or mild paprika)½ tsp ground turmeric 4 free-range eggssalt, to taste3 tbsp vegetable oil or butter, for frying1 tsp lemon juice, to serve ½ tsp cumin seeds 1 tsp coriander seeds 2 green chillies 1 large onion, finely chopped (200g) 2 tbsp fresh coriander, roughly chopped ½ tsp kashmiri chilli powder (or mild paprika) ½ tsp ground turmeric 4 free-range eggs salt, to taste 3 tbsp vegetable oil or butter, for frying 1 tsp lemon juice, to serve 250g/9oz chapatti flour, plus extra for dusting2 tbsp vegetable oil160–170ml waterknob of ghee or butter, melted 250g/9oz chapatti flour, plus extra for dusting 2 tbsp vegetable oil 160–170ml water knob of ghee or butter, melted Method To make the parathas, put the flour in a mixing bowl and add the oil and salt to taste. Pour in the water a little at a time, mixing with a spoon or your fingers, until it starts to come together. Knead well to form a smooth dough. Cover with cling film and leave to rest for 10 minutes.Divide the dough into eight equal portions. Roll out each portion into a 15cm/5in diameter circle. Spread a little melted ghee over the paratha and dust with a little flour. Fold it in half. Spread a little more ghee followed by a little more flour and fold it into a quarter. Using very little flour to dust, roll it out again to around 18cm/7in diameter. Heat the frying pan over a low heat. Fry each paratha for 1–2 minutes. Turn it over and fry for a further 2 minutes, until there are brown speckles across it. Spread ½ teaspoon of melted ghee over the top and flip it over, adding more ghee to the top. Cook for 30 seconds. Keep warm while you make the rest of the parathas. To make the omelette, grind the cumin, coriander seeds and chillies in a pestle and mortar to a coarse paste. Place in a mixing bowl and add the onion, fresh coriander, chilli and turmeric. Mix and add salt to taste. Break in the eggs and whisk lightly.Heat 1 tablespoon of oil in a large, non-stick frying pan. Pour in half the egg mixture, making sure you distribute it evenly across the pan. Cook for 2 minutes on a medium heat, until it sets, is light brown and slightly crisp around the edges. Flip the omelette over, press lightly with the back of a spatula and cook for 2–3 minutes more. Set aside and keep warm. Repeat to make the second omelette.Serve immediately, sprinkled with lemon juice, with the parathas. To make the parathas, put the flour in a mixing bowl and add the oil and salt to taste. Pour in the water a little at a time, mixing with a spoon or your fingers, until it starts to come together. Knead well to form a smooth dough. Cover with cling film and leave to rest for 10 minutes. To make the parathas, put the flour in a mixing bowl and add the oil and salt to taste. Pour in the water a little at a time, mixing with a spoon or your fingers, until it starts to come together. Knead well to form a smooth dough. Cover with cling film and leave to rest for 10 minutes. Divide the dough into eight equal portions. Roll out each portion into a 15cm/5in diameter circle. Spread a little melted ghee over the paratha and dust with a little flour. Fold it in half. Spread a little more ghee followed by a little more flour and fold it into a quarter. Using very little flour to dust, roll it out again to around 18cm/7in diameter. Divide the dough into eight equal portions. Roll out each portion into a 15cm/5in diameter circle. Spread a little melted ghee over the paratha and dust with a little flour. Fold it in half. Spread a little more ghee followed by a little more flour and fold it into a quarter. Using very little flour to dust, roll it out again to around 18cm/7in diameter. Heat the frying pan over a low heat. Fry each paratha for 1–2 minutes. Turn it over and fry for a further 2 minutes, until there are brown speckles across it. Spread ½ teaspoon of melted ghee over the top and flip it over, adding more ghee to the top. Cook for 30 seconds. Keep warm while you make the rest of the parathas. Heat the frying pan over a low heat. Fry each paratha for 1–2 minutes. Turn it over and fry for a further 2 minutes, until there are brown speckles across it. Spread ½ teaspoon of melted ghee over the top and flip it over, adding more ghee to the top. Cook for 30 seconds. Keep warm while you make the rest of the parathas. To make the omelette, grind the cumin, coriander seeds and chillies in a pestle and mortar to a coarse paste. Place in a mixing bowl and add the onion, fresh coriander, chilli and turmeric. Mix and add salt to taste. Break in the eggs and whisk lightly. To make the omelette, grind the cumin, coriander seeds and chillies in a pestle and mortar to a coarse paste. Place in a mixing bowl and add the onion, fresh coriander, chilli and turmeric. Mix and add salt to taste. Break in the eggs and whisk lightly. Heat 1 tablespoon of oil in a large, non-stick frying pan. Pour in half the egg mixture, making sure you distribute it evenly across the pan. Cook for 2 minutes on a medium heat, until it sets, is light brown and slightly crisp around the edges. Heat 1 tablespoon of oil in a large, non-stick frying pan. Pour in half the egg mixture, making sure you distribute it evenly across the pan. Cook for 2 minutes on a medium heat, until it sets, is light brown and slightly crisp around the edges. Flip the omelette over, press lightly with the back of a spatula and cook for 2–3 minutes more. Set aside and keep warm. Flip the omelette over, press lightly with the back of a spatula and cook for 2–3 minutes more. Set aside and keep warm. Repeat to make the second omelette. Repeat to make the second omelette. Serve immediately, sprinkled with lemon juice, with the parathas. Serve immediately, sprinkled with lemon juice, with the parathas.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/masala_omelette_with_80543",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Masala omelette with parathas recipe",
"content": "An average of 4.5 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/masala_omelette_with_80543_16x9.jpg A spicy masala omelette is my ‘go to’ weekend brunch. My mother always made it for us in India. The combination of ground spices, chillies and eggs just works. It's lightly crisp around the edges but moist, with a fiery chilli kick. It's great served with parathas. ½ tsp cumin seeds1 tsp coriander seeds2 green chillies1 large onion, finely chopped (200g)2 tbsp fresh coriander, roughly chopped½ tsp kashmiri chilli powder (or mild paprika)½ tsp ground turmeric 4 free-range eggssalt, to taste3 tbsp vegetable oil or butter, for frying1 tsp lemon juice, to serve ½ tsp cumin seeds 1 tsp coriander seeds 2 green chillies 1 large onion, finely chopped (200g) 2 tbsp fresh coriander, roughly chopped ½ tsp kashmiri chilli powder (or mild paprika) ½ tsp ground turmeric 4 free-range eggs salt, to taste 3 tbsp vegetable oil or butter, for frying 1 tsp lemon juice, to serve 250g/9oz chapatti flour, plus extra for dusting2 tbsp vegetable oil160–170ml waterknob of ghee or butter, melted 250g/9oz chapatti flour, plus extra for dusting 2 tbsp vegetable oil 160–170ml water knob of ghee or butter, melted Method To make the parathas, put the flour in a mixing bowl and add the oil and salt to taste. Pour in the water a little at a time, mixing with a spoon or your fingers, until it starts to come together. Knead well to form a smooth dough. Cover with cling film and leave to rest for 10 minutes.Divide the dough into eight equal portions. Roll out each portion into a 15cm/5in diameter circle. Spread a little melted ghee over the paratha and dust with a little flour. Fold it in half. Spread a little more ghee followed by a little more flour and fold it into a quarter. Using very little flour to dust, roll it out again to around 18cm/7in diameter. Heat the frying pan over a low heat. Fry each paratha for 1–2 minutes. Turn it over and fry for a further 2 minutes, until there are brown speckles across it. Spread ½ teaspoon of melted ghee over the top and flip it over, adding more ghee to the top. Cook for 30 seconds. Keep warm while you make the rest of the parathas. To make the omelette, grind the cumin, coriander seeds and chillies in a pestle and mortar to a coarse paste. Place in a mixing bowl and add the onion, fresh coriander, chilli and turmeric. Mix and add salt to taste. Break in the eggs and whisk lightly.Heat 1 tablespoon of oil in a large, non-stick frying pan. Pour in half the egg mixture, making sure you distribute it evenly across the pan. Cook for 2 minutes on a medium heat, until it sets, is light brown and slightly crisp around the edges. Flip the omelette over, press lightly with the back of a spatula and cook for 2–3 minutes more. Set aside and keep warm. Repeat to make the second omelette.Serve immediately, sprinkled with lemon juice, with the parathas. To make the parathas, put the flour in a mixing bowl and add the oil and salt to taste. Pour in the water a little at a time, mixing with a spoon or your fingers, until it starts to come together. Knead well to form a smooth dough. Cover with cling film and leave to rest for 10 minutes. To make the parathas, put the flour in a mixing bowl and add the oil and salt to taste. Pour in the water a little at a time, mixing with a spoon or your fingers, until it starts to come together. Knead well to form a smooth dough. Cover with cling film and leave to rest for 10 minutes. Divide the dough into eight equal portions. Roll out each portion into a 15cm/5in diameter circle. Spread a little melted ghee over the paratha and dust with a little flour. Fold it in half. Spread a little more ghee followed by a little more flour and fold it into a quarter. Using very little flour to dust, roll it out again to around 18cm/7in diameter. Divide the dough into eight equal portions. Roll out each portion into a 15cm/5in diameter circle. Spread a little melted ghee over the paratha and dust with a little flour. Fold it in half. Spread a little more ghee followed by a little more flour and fold it into a quarter. Using very little flour to dust, roll it out again to around 18cm/7in diameter. Heat the frying pan over a low heat. Fry each paratha for 1–2 minutes. Turn it over and fry for a further 2 minutes, until there are brown speckles across it. Spread ½ teaspoon of melted ghee over the top and flip it over, adding more ghee to the top. Cook for 30 seconds. Keep warm while you make the rest of the parathas. Heat the frying pan over a low heat. Fry each paratha for 1–2 minutes. Turn it over and fry for a further 2 minutes, until there are brown speckles across it. Spread ½ teaspoon of melted ghee over the top and flip it over, adding more ghee to the top. Cook for 30 seconds. Keep warm while you make the rest of the parathas. To make the omelette, grind the cumin, coriander seeds and chillies in a pestle and mortar to a coarse paste. Place in a mixing bowl and add the onion, fresh coriander, chilli and turmeric. Mix and add salt to taste. Break in the eggs and whisk lightly. To make the omelette, grind the cumin, coriander seeds and chillies in a pestle and mortar to a coarse paste. Place in a mixing bowl and add the onion, fresh coriander, chilli and turmeric. Mix and add salt to taste. Break in the eggs and whisk lightly. Heat 1 tablespoon of oil in a large, non-stick frying pan. Pour in half the egg mixture, making sure you distribute it evenly across the pan. Cook for 2 minutes on a medium heat, until it sets, is light brown and slightly crisp around the edges. Heat 1 tablespoon of oil in a large, non-stick frying pan. Pour in half the egg mixture, making sure you distribute it evenly across the pan. Cook for 2 minutes on a medium heat, until it sets, is light brown and slightly crisp around the edges. Flip the omelette over, press lightly with the back of a spatula and cook for 2–3 minutes more. Set aside and keep warm. Flip the omelette over, press lightly with the back of a spatula and cook for 2–3 minutes more. Set aside and keep warm. Repeat to make the second omelette. Repeat to make the second omelette. Serve immediately, sprinkled with lemon juice, with the parathas. Serve immediately, sprinkled with lemon juice, with the parathas."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb33eb3bdbfd0cbff8b8"
}
|
4d0806b947b856c9c1dda6861f8459bc089c82f6ae5337aa3f9f08159b41e9b6
|
Ultimate English breakfast omelette recipe
An average of 3.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ultimate_english_39468_16x9.jpg There are times when only a one-pan wonder recipe will do. Whether for breakfast or a quick supper, this full English omelette is a good one to add to your repertoire. 8 new potatoes2–3 tbsp vegetable oil, for frying100g/3½oz black pudding, cut into rings and then into quarters100g/3½oz bacon lardons100g/3½oz cooking chorizo 2 banana shallots, thinly sliced into rings2 garlic cloves, grated or crushed1 green chilli, thinly sliced6 free-range eggs, beaten1 tbsp freshly chopped rosemary1 bunch flatleaf parsley, leaves picked and choppedsalt and freshly ground black pepper 8 new potatoes 2–3 tbsp vegetable oil, for frying 100g/3½oz black pudding, cut into rings and then into quarters 100g/3½oz bacon lardons 100g/3½oz cooking chorizo 2 banana shallots, thinly sliced into rings 2 garlic cloves, grated or crushed 1 green chilli, thinly sliced 6 free-range eggs, beaten 1 tbsp freshly chopped rosemary 1 bunch flatleaf parsley, leaves picked and chopped salt and freshly ground black pepper Method Cook the new potatoes in salted boiling water for 12–15 until just soft. Drain in a colander then leave to steam dry and cool. When cool, cut them in half and set aside.Preheat the oven to 220C/200C Fan/Gas 7.Heat a 25cm/10in ovenproof frying pan on a medium heat and add a little oil. Fry the black pudding until crisp, remove from the pan and drain on kitchen roll. Add the bacon to the pan and fry until it starts to brown and the fat renders out. Add the whole chorizo to the pan and fry with the bacon. The smoky red paprika oil will start to come out of the chorizo. Remove the bacon and chorizo from the pan and drain on some kitchen roll. When the chorizo is cool enough to handle, slice it thinly.Add one of the sliced banana shallots and the grated garlic to the pan with all of the rendered oil still in it, and cook on a low heat until soft. Add the halved potatoes and stir around, then put the cooked meats back into the pan and add the green chilli.Pour the eggs into the pan, add the rosemary and half the chopped parsley. Season with salt and pepper and stir slowly over a low heat until it starts to firm up. Put the pan in the oven and cook for 5-8 minutes, or until the eggs are set and puffed up.Remove the pan from the oven, sprinkle on the remaining raw shallot and chopped parsley. Serve immediately. Cook the new potatoes in salted boiling water for 12–15 until just soft. Drain in a colander then leave to steam dry and cool. When cool, cut them in half and set aside. Cook the new potatoes in salted boiling water for 12–15 until just soft. Drain in a colander then leave to steam dry and cool. When cool, cut them in half and set aside. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Heat a 25cm/10in ovenproof frying pan on a medium heat and add a little oil. Fry the black pudding until crisp, remove from the pan and drain on kitchen roll. Add the bacon to the pan and fry until it starts to brown and the fat renders out. Add the whole chorizo to the pan and fry with the bacon. The smoky red paprika oil will start to come out of the chorizo. Remove the bacon and chorizo from the pan and drain on some kitchen roll. When the chorizo is cool enough to handle, slice it thinly. Heat a 25cm/10in ovenproof frying pan on a medium heat and add a little oil. Fry the black pudding until crisp, remove from the pan and drain on kitchen roll. Add the bacon to the pan and fry until it starts to brown and the fat renders out. Add the whole chorizo to the pan and fry with the bacon. The smoky red paprika oil will start to come out of the chorizo. Remove the bacon and chorizo from the pan and drain on some kitchen roll. When the chorizo is cool enough to handle, slice it thinly. Add one of the sliced banana shallots and the grated garlic to the pan with all of the rendered oil still in it, and cook on a low heat until soft. Add the halved potatoes and stir around, then put the cooked meats back into the pan and add the green chilli. Add one of the sliced banana shallots and the grated garlic to the pan with all of the rendered oil still in it, and cook on a low heat until soft. Add the halved potatoes and stir around, then put the cooked meats back into the pan and add the green chilli. Pour the eggs into the pan, add the rosemary and half the chopped parsley. Season with salt and pepper and stir slowly over a low heat until it starts to firm up. Put the pan in the oven and cook for 5-8 minutes, or until the eggs are set and puffed up. Pour the eggs into the pan, add the rosemary and half the chopped parsley. Season with salt and pepper and stir slowly over a low heat until it starts to firm up. Put the pan in the oven and cook for 5-8 minutes, or until the eggs are set and puffed up. Remove the pan from the oven, sprinkle on the remaining raw shallot and chopped parsley. Serve immediately. Remove the pan from the oven, sprinkle on the remaining raw shallot and chopped parsley. Serve immediately.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/ultimate_english_39468",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ultimate English breakfast omelette recipe",
"content": "An average of 3.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ultimate_english_39468_16x9.jpg There are times when only a one-pan wonder recipe will do. Whether for breakfast or a quick supper, this full English omelette is a good one to add to your repertoire. 8 new potatoes2–3 tbsp vegetable oil, for frying100g/3½oz black pudding, cut into rings and then into quarters100g/3½oz bacon lardons100g/3½oz cooking chorizo 2 banana shallots, thinly sliced into rings2 garlic cloves, grated or crushed1 green chilli, thinly sliced6 free-range eggs, beaten1 tbsp freshly chopped rosemary1 bunch flatleaf parsley, leaves picked and choppedsalt and freshly ground black pepper 8 new potatoes 2–3 tbsp vegetable oil, for frying 100g/3½oz black pudding, cut into rings and then into quarters 100g/3½oz bacon lardons 100g/3½oz cooking chorizo 2 banana shallots, thinly sliced into rings 2 garlic cloves, grated or crushed 1 green chilli, thinly sliced 6 free-range eggs, beaten 1 tbsp freshly chopped rosemary 1 bunch flatleaf parsley, leaves picked and chopped salt and freshly ground black pepper Method Cook the new potatoes in salted boiling water for 12–15 until just soft. Drain in a colander then leave to steam dry and cool. When cool, cut them in half and set aside.Preheat the oven to 220C/200C Fan/Gas 7.Heat a 25cm/10in ovenproof frying pan on a medium heat and add a little oil. Fry the black pudding until crisp, remove from the pan and drain on kitchen roll. Add the bacon to the pan and fry until it starts to brown and the fat renders out. Add the whole chorizo to the pan and fry with the bacon. The smoky red paprika oil will start to come out of the chorizo. Remove the bacon and chorizo from the pan and drain on some kitchen roll. When the chorizo is cool enough to handle, slice it thinly.Add one of the sliced banana shallots and the grated garlic to the pan with all of the rendered oil still in it, and cook on a low heat until soft. Add the halved potatoes and stir around, then put the cooked meats back into the pan and add the green chilli.Pour the eggs into the pan, add the rosemary and half the chopped parsley. Season with salt and pepper and stir slowly over a low heat until it starts to firm up. Put the pan in the oven and cook for 5-8 minutes, or until the eggs are set and puffed up.Remove the pan from the oven, sprinkle on the remaining raw shallot and chopped parsley. Serve immediately. Cook the new potatoes in salted boiling water for 12–15 until just soft. Drain in a colander then leave to steam dry and cool. When cool, cut them in half and set aside. Cook the new potatoes in salted boiling water for 12–15 until just soft. Drain in a colander then leave to steam dry and cool. When cool, cut them in half and set aside. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Heat a 25cm/10in ovenproof frying pan on a medium heat and add a little oil. Fry the black pudding until crisp, remove from the pan and drain on kitchen roll. Add the bacon to the pan and fry until it starts to brown and the fat renders out. Add the whole chorizo to the pan and fry with the bacon. The smoky red paprika oil will start to come out of the chorizo. Remove the bacon and chorizo from the pan and drain on some kitchen roll. When the chorizo is cool enough to handle, slice it thinly. Heat a 25cm/10in ovenproof frying pan on a medium heat and add a little oil. Fry the black pudding until crisp, remove from the pan and drain on kitchen roll. Add the bacon to the pan and fry until it starts to brown and the fat renders out. Add the whole chorizo to the pan and fry with the bacon. The smoky red paprika oil will start to come out of the chorizo. Remove the bacon and chorizo from the pan and drain on some kitchen roll. When the chorizo is cool enough to handle, slice it thinly. Add one of the sliced banana shallots and the grated garlic to the pan with all of the rendered oil still in it, and cook on a low heat until soft. Add the halved potatoes and stir around, then put the cooked meats back into the pan and add the green chilli. Add one of the sliced banana shallots and the grated garlic to the pan with all of the rendered oil still in it, and cook on a low heat until soft. Add the halved potatoes and stir around, then put the cooked meats back into the pan and add the green chilli. Pour the eggs into the pan, add the rosemary and half the chopped parsley. Season with salt and pepper and stir slowly over a low heat until it starts to firm up. Put the pan in the oven and cook for 5-8 minutes, or until the eggs are set and puffed up. Pour the eggs into the pan, add the rosemary and half the chopped parsley. Season with salt and pepper and stir slowly over a low heat until it starts to firm up. Put the pan in the oven and cook for 5-8 minutes, or until the eggs are set and puffed up. Remove the pan from the oven, sprinkle on the remaining raw shallot and chopped parsley. Serve immediately. Remove the pan from the oven, sprinkle on the remaining raw shallot and chopped parsley. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb33eb3bdbfd0cbff8b9"
}
|
dd487605d5e59c34fc2c3bfd5b229f9ac0c1483d54fbf540a975aee98aefa1e2
|
Spanish omelette recipe
An average of 4.5 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tortillaspanishomele_67957_16x9.jpg Tortilla, or Spanish omelette, can be served as a main course or, because it is good served cold, it makes excellent picnic food. In Spain they serve it as tapas, cut into small cubes and speared with cocktail sticks - lovely with chilled amontillado sherry. Each serving provides 347 kcal, 17g protein, 20g carbohydrates (of which 3g sugars), 21.5g fat (of which 4.5g saturates), 2.5g fibre and 0.8g salt. 275g/10oz small Desirée potatoes3 tbsp olive oil 1 onion, about 4oz (110g), thinly sliced 5 large free-range eggs salt and freshly ground black pepper 275g/10oz small Desirée potatoes 3 tbsp olive oil 1 onion, about 4oz (110g), thinly sliced 5 large free-range eggs salt and freshly ground black pepper Method Thinly pare the potatoes using a potato peeler and slice them into thin rounds; work quickly because you don't want the slices to brown. Rub the slices in a clean tea towel to dry them.Heat 2 tablespoons of olive oil in the frying pan and, when it's smoking hot, add the potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and cook gently for 20 minutes, or until tender. Turn them over halfway through and shake the pan from time to time, as they are not supposed to brown very much but just gently stew in the oil.Meanwhile, break the eggs into a large bowl and, using a fork, whisk them lightly – it's important not to overbeat them. Finally, add some seasoning. Tip the onions and potatoes into the eggs in the bowl.Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Mix the potatoes and eggs thoroughly before pouring them into the frying pan and turning the heat down to its lowest setting. Now forget all about French omelettes and be patient, because it's going to take 20–25 minutes to cook slowly, uncovered. Every now and then draw the edge in gently with a palette knife, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre. Serve hot or cold, cut in wedges, with a salad and a glass of Rioja – it's brilliant. Thinly pare the potatoes using a potato peeler and slice them into thin rounds; work quickly because you don't want the slices to brown. Rub the slices in a clean tea towel to dry them. Thinly pare the potatoes using a potato peeler and slice them into thin rounds; work quickly because you don't want the slices to brown. Rub the slices in a clean tea towel to dry them. Heat 2 tablespoons of olive oil in the frying pan and, when it's smoking hot, add the potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and cook gently for 20 minutes, or until tender. Turn them over halfway through and shake the pan from time to time, as they are not supposed to brown very much but just gently stew in the oil. Heat 2 tablespoons of olive oil in the frying pan and, when it's smoking hot, add the potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and cook gently for 20 minutes, or until tender. Turn them over halfway through and shake the pan from time to time, as they are not supposed to brown very much but just gently stew in the oil. Meanwhile, break the eggs into a large bowl and, using a fork, whisk them lightly – it's important not to overbeat them. Finally, add some seasoning. Tip the onions and potatoes into the eggs in the bowl. Meanwhile, break the eggs into a large bowl and, using a fork, whisk them lightly – it's important not to overbeat them. Finally, add some seasoning. Tip the onions and potatoes into the eggs in the bowl. Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Mix the potatoes and eggs thoroughly before pouring them into the frying pan and turning the heat down to its lowest setting. Now forget all about French omelettes and be patient, because it's going to take 20–25 minutes to cook slowly, uncovered. Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Mix the potatoes and eggs thoroughly before pouring them into the frying pan and turning the heat down to its lowest setting. Now forget all about French omelettes and be patient, because it's going to take 20–25 minutes to cook slowly, uncovered. Every now and then draw the edge in gently with a palette knife, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre. Serve hot or cold, cut in wedges, with a salad and a glass of Rioja – it's brilliant. Every now and then draw the edge in gently with a palette knife, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre. Serve hot or cold, cut in wedges, with a salad and a glass of Rioja – it's brilliant. Recipe tips Equipment: The size of the non-stick frying pan is important: a base measurement of 20cm/8in diameter is right for two to three people. If using a larger pan for more people, it should not be too heavy because you need to turn the omelette out using both hands. You also need a lid that fits the pan.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/tortillaspanishomele_67957",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spanish omelette recipe",
"content": "An average of 4.5 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tortillaspanishomele_67957_16x9.jpg Tortilla, or Spanish omelette, can be served as a main course or, because it is good served cold, it makes excellent picnic food. In Spain they serve it as tapas, cut into small cubes and speared with cocktail sticks - lovely with chilled amontillado sherry. Each serving provides 347 kcal, 17g protein, 20g carbohydrates (of which 3g sugars), 21.5g fat (of which 4.5g saturates), 2.5g fibre and 0.8g salt. 275g/10oz small Desirée potatoes3 tbsp olive oil 1 onion, about 4oz (110g), thinly sliced 5 large free-range eggs salt and freshly ground black pepper 275g/10oz small Desirée potatoes 3 tbsp olive oil 1 onion, about 4oz (110g), thinly sliced 5 large free-range eggs salt and freshly ground black pepper Method Thinly pare the potatoes using a potato peeler and slice them into thin rounds; work quickly because you don't want the slices to brown. Rub the slices in a clean tea towel to dry them.Heat 2 tablespoons of olive oil in the frying pan and, when it's smoking hot, add the potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and cook gently for 20 minutes, or until tender. Turn them over halfway through and shake the pan from time to time, as they are not supposed to brown very much but just gently stew in the oil.Meanwhile, break the eggs into a large bowl and, using a fork, whisk them lightly – it's important not to overbeat them. Finally, add some seasoning. Tip the onions and potatoes into the eggs in the bowl.Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Mix the potatoes and eggs thoroughly before pouring them into the frying pan and turning the heat down to its lowest setting. Now forget all about French omelettes and be patient, because it's going to take 20–25 minutes to cook slowly, uncovered. Every now and then draw the edge in gently with a palette knife, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre. Serve hot or cold, cut in wedges, with a salad and a glass of Rioja – it's brilliant. Thinly pare the potatoes using a potato peeler and slice them into thin rounds; work quickly because you don't want the slices to brown. Rub the slices in a clean tea towel to dry them. Thinly pare the potatoes using a potato peeler and slice them into thin rounds; work quickly because you don't want the slices to brown. Rub the slices in a clean tea towel to dry them. Heat 2 tablespoons of olive oil in the frying pan and, when it's smoking hot, add the potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and cook gently for 20 minutes, or until tender. Turn them over halfway through and shake the pan from time to time, as they are not supposed to brown very much but just gently stew in the oil. Heat 2 tablespoons of olive oil in the frying pan and, when it's smoking hot, add the potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and cook gently for 20 minutes, or until tender. Turn them over halfway through and shake the pan from time to time, as they are not supposed to brown very much but just gently stew in the oil. Meanwhile, break the eggs into a large bowl and, using a fork, whisk them lightly – it's important not to overbeat them. Finally, add some seasoning. Tip the onions and potatoes into the eggs in the bowl. Meanwhile, break the eggs into a large bowl and, using a fork, whisk them lightly – it's important not to overbeat them. Finally, add some seasoning. Tip the onions and potatoes into the eggs in the bowl. Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Mix the potatoes and eggs thoroughly before pouring them into the frying pan and turning the heat down to its lowest setting. Now forget all about French omelettes and be patient, because it's going to take 20–25 minutes to cook slowly, uncovered. Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Mix the potatoes and eggs thoroughly before pouring them into the frying pan and turning the heat down to its lowest setting. Now forget all about French omelettes and be patient, because it's going to take 20–25 minutes to cook slowly, uncovered. Every now and then draw the edge in gently with a palette knife, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre. Serve hot or cold, cut in wedges, with a salad and a glass of Rioja – it's brilliant. Every now and then draw the edge in gently with a palette knife, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre. Serve hot or cold, cut in wedges, with a salad and a glass of Rioja – it's brilliant. Recipe tips Equipment: The size of the non-stick frying pan is important: a base measurement of 20cm/8in diameter is right for two to three people. If using a larger pan for more people, it should not be too heavy because you need to turn the omelette out using both hands. You also need a lid that fits the pan."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb33eb3bdbfd0cbff8ba"
}
|
bb8634274cabceb4243293ae5c0feb7fc1ca297e3669a60aafba4b5cd48df6e6
|
Nduja and potato hash recipe
An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nduja_and_potato_hash_45320_16x9.jpg Nduja is an ingredient worth trying. The soft salami works brilliantly in making a delicious potato hash. 300g/10oz new potatoes2 tbsp vegetable oil1 onion, sliced75g/3oz 'nduja (available from Italian delis and specialist online retailers)1 red chilli, chopped200g/7oz Serrano ham, chopped1 tbsp capers100g/3½oz butter8 free-range eggs 300g/10oz new potatoes 2 tbsp vegetable oil 1 onion, sliced 75g/3oz 'nduja (available from Italian delis and specialist online retailers) 1 red chilli, chopped 200g/7oz Serrano ham, chopped 1 tbsp capers 100g/3½oz butter 8 free-range eggs 4 slices French bread1 tbsp chopped fresh parsley chilli sauce 4 slices French bread 1 tbsp chopped fresh parsley chilli sauce Method Place the new potatoes in a saucepan, fill with water and bring to the boil. Turn down the heat and simmer until the potatoes are tender. Drain and set aside.Heat one tablespoon of oil in two heavy-based frying pans set over a medium heat. Divide the onion between the two pans and fry gently for 10 minutes, or until soft and golden-brown.Add half the nduja and chilli to each pan and cook for three minutes. Stir in equal amounts of the Serrano ham, cook for a further three minutes.Add half the potatoes, capers and butter to each pan. Let the potatoes brown - keep turning them every so often with a spatula until crisp all over.Make two holes in the mixture in each pan. Crack two eggs in each hole, cover with a lid and cook for three minutes until set.Meanwhile, toast the bread on a griddle pan until crisp.Spoon the hash onto four plates, giving each person two eggs, and sprinkle over the parsley. Serve with the toast and chilli sauce on the side. Place the new potatoes in a saucepan, fill with water and bring to the boil. Turn down the heat and simmer until the potatoes are tender. Drain and set aside. Place the new potatoes in a saucepan, fill with water and bring to the boil. Turn down the heat and simmer until the potatoes are tender. Drain and set aside. Heat one tablespoon of oil in two heavy-based frying pans set over a medium heat. Divide the onion between the two pans and fry gently for 10 minutes, or until soft and golden-brown. Heat one tablespoon of oil in two heavy-based frying pans set over a medium heat. Divide the onion between the two pans and fry gently for 10 minutes, or until soft and golden-brown. Add half the nduja and chilli to each pan and cook for three minutes. Stir in equal amounts of the Serrano ham, cook for a further three minutes. Add half the nduja and chilli to each pan and cook for three minutes. Stir in equal amounts of the Serrano ham, cook for a further three minutes. Add half the potatoes, capers and butter to each pan. Let the potatoes brown - keep turning them every so often with a spatula until crisp all over. Add half the potatoes, capers and butter to each pan. Let the potatoes brown - keep turning them every so often with a spatula until crisp all over. Make two holes in the mixture in each pan. Crack two eggs in each hole, cover with a lid and cook for three minutes until set. Make two holes in the mixture in each pan. Crack two eggs in each hole, cover with a lid and cook for three minutes until set. Meanwhile, toast the bread on a griddle pan until crisp. Meanwhile, toast the bread on a griddle pan until crisp. Spoon the hash onto four plates, giving each person two eggs, and sprinkle over the parsley. Serve with the toast and chilli sauce on the side. Spoon the hash onto four plates, giving each person two eggs, and sprinkle over the parsley. Serve with the toast and chilli sauce on the side.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/nduja_and_potato_hash_45320",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Nduja and potato hash recipe",
"content": "An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nduja_and_potato_hash_45320_16x9.jpg Nduja is an ingredient worth trying. The soft salami works brilliantly in making a delicious potato hash. 300g/10oz new potatoes2 tbsp vegetable oil1 onion, sliced75g/3oz 'nduja (available from Italian delis and specialist online retailers)1 red chilli, chopped200g/7oz Serrano ham, chopped1 tbsp capers100g/3½oz butter8 free-range eggs 300g/10oz new potatoes 2 tbsp vegetable oil 1 onion, sliced 75g/3oz 'nduja (available from Italian delis and specialist online retailers) 1 red chilli, chopped 200g/7oz Serrano ham, chopped 1 tbsp capers 100g/3½oz butter 8 free-range eggs 4 slices French bread1 tbsp chopped fresh parsley chilli sauce 4 slices French bread 1 tbsp chopped fresh parsley chilli sauce Method Place the new potatoes in a saucepan, fill with water and bring to the boil. Turn down the heat and simmer until the potatoes are tender. Drain and set aside.Heat one tablespoon of oil in two heavy-based frying pans set over a medium heat. Divide the onion between the two pans and fry gently for 10 minutes, or until soft and golden-brown.Add half the nduja and chilli to each pan and cook for three minutes. Stir in equal amounts of the Serrano ham, cook for a further three minutes.Add half the potatoes, capers and butter to each pan. Let the potatoes brown - keep turning them every so often with a spatula until crisp all over.Make two holes in the mixture in each pan. Crack two eggs in each hole, cover with a lid and cook for three minutes until set.Meanwhile, toast the bread on a griddle pan until crisp.Spoon the hash onto four plates, giving each person two eggs, and sprinkle over the parsley. Serve with the toast and chilli sauce on the side. Place the new potatoes in a saucepan, fill with water and bring to the boil. Turn down the heat and simmer until the potatoes are tender. Drain and set aside. Place the new potatoes in a saucepan, fill with water and bring to the boil. Turn down the heat and simmer until the potatoes are tender. Drain and set aside. Heat one tablespoon of oil in two heavy-based frying pans set over a medium heat. Divide the onion between the two pans and fry gently for 10 minutes, or until soft and golden-brown. Heat one tablespoon of oil in two heavy-based frying pans set over a medium heat. Divide the onion between the two pans and fry gently for 10 minutes, or until soft and golden-brown. Add half the nduja and chilli to each pan and cook for three minutes. Stir in equal amounts of the Serrano ham, cook for a further three minutes. Add half the nduja and chilli to each pan and cook for three minutes. Stir in equal amounts of the Serrano ham, cook for a further three minutes. Add half the potatoes, capers and butter to each pan. Let the potatoes brown - keep turning them every so often with a spatula until crisp all over. Add half the potatoes, capers and butter to each pan. Let the potatoes brown - keep turning them every so often with a spatula until crisp all over. Make two holes in the mixture in each pan. Crack two eggs in each hole, cover with a lid and cook for three minutes until set. Make two holes in the mixture in each pan. Crack two eggs in each hole, cover with a lid and cook for three minutes until set. Meanwhile, toast the bread on a griddle pan until crisp. Meanwhile, toast the bread on a griddle pan until crisp. Spoon the hash onto four plates, giving each person two eggs, and sprinkle over the parsley. Serve with the toast and chilli sauce on the side. Spoon the hash onto four plates, giving each person two eggs, and sprinkle over the parsley. Serve with the toast and chilli sauce on the side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb34eb3bdbfd0cbff8bb"
}
|
a6b2880a4d83ef65991b1900c83bf95d1bc1802464ef1f312a66941d435b655d
|
American baked cheesecake recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/americanbakedcheesec_8358_16x9.jpg Make an American classic with James Martin's easy baked cheesecake that cleverly uses a ready-made sponge base. 25cm/10in sponge (cut from a large bought flan case)200g/7oz caster sugar finely grated zest of 3 lemons 4 tbsp cornflour 3 tbsp sultanas, soaked in a bit of bourbon 845g/29¾oz full fat soft cream cheese 3 medium eggs 7.5ml/1½ tsp vanilla essence 1 vanilla pod Jack Daniels to taste or bourbon (optional) 375ml/12½fl oz double or single cream 25cm/10in sponge (cut from a large bought flan case) 200g/7oz caster sugar finely grated zest of 3 lemons 4 tbsp cornflour 3 tbsp sultanas, soaked in a bit of bourbon 845g/29¾oz full fat soft cream cheese 3 medium eggs 7.5ml/1½ tsp vanilla essence 1 vanilla pod Jack Daniels to taste or bourbon (optional) 375ml/12½fl oz double or single cream 10 small bananas 25g/1oz butter 2 tbsp sugar caramel sauce or maple syrup sprig of mint or basil 10 small bananas 25g/1oz butter 2 tbsp sugar caramel sauce or maple syrup sprig of mint or basil Method Preheat the oven to 180C/350F/Gas 4. Butter a 25cm/10in loose-bottomed cake tin. Cut the sponge horizontally into 2 discs. Use one to line a buttered cake tin. In a bowl mix together the sugar, lemon zest, cornflour and sultanas using a wooden spoon, then beat in the cream cheese. Add the eggs one by one, also add the vanilla essence, beating constantly until all the eggs are well incorporated. Slice open the vanilla pod, remove the seeds with a sharp knife and place the seeds into the cream mixture, add a splash of bourbon (about 4 tbsp), if using, and mix everything together well. Add the cream and beat well until the mixture is smooth. Pour gently over the sponge base in the cake tin. Sit the tin in a baking tray filled with 2-3mm of warm water to help create steam during cooking. Place into the preheated oven and bake for 50 minutes until the top is golden. Remove from the oven and leave to cool and set completely before removing from the tin. Just before serving, peel the bananas and pan fry in the butter and sugar until brown and slightly caramelised. Serve, cut into wedges, with the bananas and a drizzle of caramel sauce or maple syrup. Preheat the oven to 180C/350F/Gas 4. Butter a 25cm/10in loose-bottomed cake tin. Preheat the oven to 180C/350F/Gas 4. Butter a 25cm/10in loose-bottomed cake tin. Cut the sponge horizontally into 2 discs. Use one to line a buttered cake tin. Cut the sponge horizontally into 2 discs. Use one to line a buttered cake tin. In a bowl mix together the sugar, lemon zest, cornflour and sultanas using a wooden spoon, then beat in the cream cheese. Add the eggs one by one, also add the vanilla essence, beating constantly until all the eggs are well incorporated. In a bowl mix together the sugar, lemon zest, cornflour and sultanas using a wooden spoon, then beat in the cream cheese. Add the eggs one by one, also add the vanilla essence, beating constantly until all the eggs are well incorporated. Slice open the vanilla pod, remove the seeds with a sharp knife and place the seeds into the cream mixture, add a splash of bourbon (about 4 tbsp), if using, and mix everything together well. Add the cream and beat well until the mixture is smooth. Pour gently over the sponge base in the cake tin. Slice open the vanilla pod, remove the seeds with a sharp knife and place the seeds into the cream mixture, add a splash of bourbon (about 4 tbsp), if using, and mix everything together well. Add the cream and beat well until the mixture is smooth. Pour gently over the sponge base in the cake tin. Sit the tin in a baking tray filled with 2-3mm of warm water to help create steam during cooking. Place into the preheated oven and bake for 50 minutes until the top is golden. Remove from the oven and leave to cool and set completely before removing from the tin. Sit the tin in a baking tray filled with 2-3mm of warm water to help create steam during cooking. Place into the preheated oven and bake for 50 minutes until the top is golden. Remove from the oven and leave to cool and set completely before removing from the tin. Just before serving, peel the bananas and pan fry in the butter and sugar until brown and slightly caramelised. Just before serving, peel the bananas and pan fry in the butter and sugar until brown and slightly caramelised. Serve, cut into wedges, with the bananas and a drizzle of caramel sauce or maple syrup. Serve, cut into wedges, with the bananas and a drizzle of caramel sauce or maple syrup.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/americanbakedcheesec_8358",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "American baked cheesecake recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/americanbakedcheesec_8358_16x9.jpg Make an American classic with James Martin's easy baked cheesecake that cleverly uses a ready-made sponge base. 25cm/10in sponge (cut from a large bought flan case)200g/7oz caster sugar finely grated zest of 3 lemons 4 tbsp cornflour 3 tbsp sultanas, soaked in a bit of bourbon 845g/29¾oz full fat soft cream cheese 3 medium eggs 7.5ml/1½ tsp vanilla essence 1 vanilla pod Jack Daniels to taste or bourbon (optional) 375ml/12½fl oz double or single cream 25cm/10in sponge (cut from a large bought flan case) 200g/7oz caster sugar finely grated zest of 3 lemons 4 tbsp cornflour 3 tbsp sultanas, soaked in a bit of bourbon 845g/29¾oz full fat soft cream cheese 3 medium eggs 7.5ml/1½ tsp vanilla essence 1 vanilla pod Jack Daniels to taste or bourbon (optional) 375ml/12½fl oz double or single cream 10 small bananas 25g/1oz butter 2 tbsp sugar caramel sauce or maple syrup sprig of mint or basil 10 small bananas 25g/1oz butter 2 tbsp sugar caramel sauce or maple syrup sprig of mint or basil Method Preheat the oven to 180C/350F/Gas 4. Butter a 25cm/10in loose-bottomed cake tin. Cut the sponge horizontally into 2 discs. Use one to line a buttered cake tin. In a bowl mix together the sugar, lemon zest, cornflour and sultanas using a wooden spoon, then beat in the cream cheese. Add the eggs one by one, also add the vanilla essence, beating constantly until all the eggs are well incorporated. Slice open the vanilla pod, remove the seeds with a sharp knife and place the seeds into the cream mixture, add a splash of bourbon (about 4 tbsp), if using, and mix everything together well. Add the cream and beat well until the mixture is smooth. Pour gently over the sponge base in the cake tin. Sit the tin in a baking tray filled with 2-3mm of warm water to help create steam during cooking. Place into the preheated oven and bake for 50 minutes until the top is golden. Remove from the oven and leave to cool and set completely before removing from the tin. Just before serving, peel the bananas and pan fry in the butter and sugar until brown and slightly caramelised. Serve, cut into wedges, with the bananas and a drizzle of caramel sauce or maple syrup. Preheat the oven to 180C/350F/Gas 4. Butter a 25cm/10in loose-bottomed cake tin. Preheat the oven to 180C/350F/Gas 4. Butter a 25cm/10in loose-bottomed cake tin. Cut the sponge horizontally into 2 discs. Use one to line a buttered cake tin. Cut the sponge horizontally into 2 discs. Use one to line a buttered cake tin. In a bowl mix together the sugar, lemon zest, cornflour and sultanas using a wooden spoon, then beat in the cream cheese. Add the eggs one by one, also add the vanilla essence, beating constantly until all the eggs are well incorporated. In a bowl mix together the sugar, lemon zest, cornflour and sultanas using a wooden spoon, then beat in the cream cheese. Add the eggs one by one, also add the vanilla essence, beating constantly until all the eggs are well incorporated. Slice open the vanilla pod, remove the seeds with a sharp knife and place the seeds into the cream mixture, add a splash of bourbon (about 4 tbsp), if using, and mix everything together well. Add the cream and beat well until the mixture is smooth. Pour gently over the sponge base in the cake tin. Slice open the vanilla pod, remove the seeds with a sharp knife and place the seeds into the cream mixture, add a splash of bourbon (about 4 tbsp), if using, and mix everything together well. Add the cream and beat well until the mixture is smooth. Pour gently over the sponge base in the cake tin. Sit the tin in a baking tray filled with 2-3mm of warm water to help create steam during cooking. Place into the preheated oven and bake for 50 minutes until the top is golden. Remove from the oven and leave to cool and set completely before removing from the tin. Sit the tin in a baking tray filled with 2-3mm of warm water to help create steam during cooking. Place into the preheated oven and bake for 50 minutes until the top is golden. Remove from the oven and leave to cool and set completely before removing from the tin. Just before serving, peel the bananas and pan fry in the butter and sugar until brown and slightly caramelised. Just before serving, peel the bananas and pan fry in the butter and sugar until brown and slightly caramelised. Serve, cut into wedges, with the bananas and a drizzle of caramel sauce or maple syrup. Serve, cut into wedges, with the bananas and a drizzle of caramel sauce or maple syrup."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb34eb3bdbfd0cbff8bc"
}
|
e59ddf28e96d6f09551b6fc7030dcd0582c9a0290ac295aa2bf5d92b83cd5018
|
Gnocchi di spinaci e ricotta recipe
For the gnocchi, place the thawed frozen spinach or cooked fresh spinach into a sieve to drain. Squeeze out as much water as possible, then weigh the spinach - you should have 250g/9oz of spinach after all the water has been squeezed out. Chop it up finely.Place the ricotta into a large bowl and beat until smooth. Add the spinach, parmesan, flour, eggs and plenty of nutmeg. Season generously with salt and freshly ground black pepper and mix well with your hands, making sure it is evenly blended. Cover and leave in the fridge for an hour or more before moving on to the next step.For the sauce, heat the oil in a large pan and fry the onion and carrot slowly until tender. Add the garlic and cook for another minute.Add the tomatoes, tomato purée, caster sugar and the bouquet garni, then season with salt and freshly ground black pepper and stir. Leave to simmer gently for about 30 minutes, stirring frequently to prevent it from catching on the bottom, even adding a splash of water if necessary. Remove from the heat, remove the bouquet garni and allow to cool slightly.Place the tomato mixture into a food processor and blend until smooth, then set aside.Dredge a large plate with plenty of flour. Take dessertspoons of the chilled ricotta mixture, roll into neat balls, then roll in the flour. Place on a floured tray and set aside until needed.Shortly before you intend to eat the gnocchi, bring a wide, shallow pan of water to the boil, then turn the heat down to a more gentle simmer. Carefully add your gnocchi to the pan, taking care not to overcrowd, and poach for 10-15 minutes, turning occasionally.Meanwhile, gently reheat the tomato sauce.When the gnocchi are cooked, remove them from the water with a slotted spoon and place onto warmed plates, or into one large shallow serving dish, and pour over the tomato sauce. Sprinkle with grated parmesan. For the gnocchi, place the thawed frozen spinach or cooked fresh spinach into a sieve to drain. Squeeze out as much water as possible, then weigh the spinach - you should have 250g/9oz of spinach after all the water has been squeezed out. Chop it up finely. For the gnocchi, place the thawed frozen spinach or cooked fresh spinach into a sieve to drain. Squeeze out as much water as possible, then weigh the spinach - you should have 250g/9oz of spinach after all the water has been squeezed out. Chop it up finely. Place the ricotta into a large bowl and beat until smooth. Add the spinach, parmesan, flour, eggs and plenty of nutmeg. Season generously with salt and freshly ground black pepper and mix well with your hands, making sure it is evenly blended. Cover and leave in the fridge for an hour or more before moving on to the next step. Place the ricotta into a large bowl and beat until smooth. Add the spinach, parmesan, flour, eggs and plenty of nutmeg. Season generously with salt and freshly ground black pepper and mix well with your hands, making sure it is evenly blended. Cover and leave in the fridge for an hour or more before moving on to the next step. For the sauce, heat the oil in a large pan and fry the onion and carrot slowly until tender. Add the garlic and cook for another minute. For the sauce, heat the oil in a large pan and fry the onion and carrot slowly until tender. Add the garlic and cook for another minute. Add the tomatoes, tomato purée, caster sugar and the bouquet garni, then season with salt and freshly ground black pepper and stir. Leave to simmer gently for about 30 minutes, stirring frequently to prevent it from catching on the bottom, even adding a splash of water if necessary. Remove from the heat, remove the bouquet garni and allow to cool slightly. Add the tomatoes, tomato purée, caster sugar and the bouquet garni, then season with salt and freshly ground black pepper and stir. Leave to simmer gently for about 30 minutes, stirring frequently to prevent it from catching on the bottom, even adding a splash of water if necessary. Remove from the heat, remove the bouquet garni and allow to cool slightly. Place the tomato mixture into a food processor and blend until smooth, then set aside. Place the tomato mixture into a food processor and blend until smooth, then set aside. Dredge a large plate with plenty of flour. Take dessertspoons of the chilled ricotta mixture, roll into neat balls, then roll in the flour. Place on a floured tray and set aside until needed. Dredge a large plate with plenty of flour. Take dessertspoons of the chilled ricotta mixture, roll into neat balls, then roll in the flour. Place on a floured tray and set aside until needed. Shortly before you intend to eat the gnocchi, bring a wide, shallow pan of water to the boil, then turn the heat down to a more gentle simmer. Carefully add your gnocchi to the pan, taking care not to overcrowd, and poach for 10-15 minutes, turning occasionally. Shortly before you intend to eat the gnocchi, bring a wide, shallow pan of water to the boil, then turn the heat down to a more gentle simmer. Carefully add your gnocchi to the pan, taking care not to overcrowd, and poach for 10-15 minutes, turning occasionally. Meanwhile, gently reheat the tomato sauce. Meanwhile, gently reheat the tomato sauce. When the gnocchi are cooked, remove them from the water with a slotted spoon and place onto warmed plates, or into one large shallow serving dish, and pour over the tomato sauce. Sprinkle with grated parmesan. When the gnocchi are cooked, remove them from the water with a slotted spoon and place onto warmed plates, or into one large shallow serving dish, and pour over the tomato sauce. Sprinkle with grated parmesan.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/gnocchidispinacieric_85614",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gnocchi di spinaci e ricotta recipe",
"content": "For the gnocchi, place the thawed frozen spinach or cooked fresh spinach into a sieve to drain. Squeeze out as much water as possible, then weigh the spinach - you should have 250g/9oz of spinach after all the water has been squeezed out. Chop it up finely.Place the ricotta into a large bowl and beat until smooth. Add the spinach, parmesan, flour, eggs and plenty of nutmeg. Season generously with salt and freshly ground black pepper and mix well with your hands, making sure it is evenly blended. Cover and leave in the fridge for an hour or more before moving on to the next step.For the sauce, heat the oil in a large pan and fry the onion and carrot slowly until tender. Add the garlic and cook for another minute.Add the tomatoes, tomato purée, caster sugar and the bouquet garni, then season with salt and freshly ground black pepper and stir. Leave to simmer gently for about 30 minutes, stirring frequently to prevent it from catching on the bottom, even adding a splash of water if necessary. Remove from the heat, remove the bouquet garni and allow to cool slightly.Place the tomato mixture into a food processor and blend until smooth, then set aside.Dredge a large plate with plenty of flour. Take dessertspoons of the chilled ricotta mixture, roll into neat balls, then roll in the flour. Place on a floured tray and set aside until needed.Shortly before you intend to eat the gnocchi, bring a wide, shallow pan of water to the boil, then turn the heat down to a more gentle simmer. Carefully add your gnocchi to the pan, taking care not to overcrowd, and poach for 10-15 minutes, turning occasionally.Meanwhile, gently reheat the tomato sauce.When the gnocchi are cooked, remove them from the water with a slotted spoon and place onto warmed plates, or into one large shallow serving dish, and pour over the tomato sauce. Sprinkle with grated parmesan. For the gnocchi, place the thawed frozen spinach or cooked fresh spinach into a sieve to drain. Squeeze out as much water as possible, then weigh the spinach - you should have 250g/9oz of spinach after all the water has been squeezed out. Chop it up finely. For the gnocchi, place the thawed frozen spinach or cooked fresh spinach into a sieve to drain. Squeeze out as much water as possible, then weigh the spinach - you should have 250g/9oz of spinach after all the water has been squeezed out. Chop it up finely. Place the ricotta into a large bowl and beat until smooth. Add the spinach, parmesan, flour, eggs and plenty of nutmeg. Season generously with salt and freshly ground black pepper and mix well with your hands, making sure it is evenly blended. Cover and leave in the fridge for an hour or more before moving on to the next step. Place the ricotta into a large bowl and beat until smooth. Add the spinach, parmesan, flour, eggs and plenty of nutmeg. Season generously with salt and freshly ground black pepper and mix well with your hands, making sure it is evenly blended. Cover and leave in the fridge for an hour or more before moving on to the next step. For the sauce, heat the oil in a large pan and fry the onion and carrot slowly until tender. Add the garlic and cook for another minute. For the sauce, heat the oil in a large pan and fry the onion and carrot slowly until tender. Add the garlic and cook for another minute. Add the tomatoes, tomato purée, caster sugar and the bouquet garni, then season with salt and freshly ground black pepper and stir. Leave to simmer gently for about 30 minutes, stirring frequently to prevent it from catching on the bottom, even adding a splash of water if necessary. Remove from the heat, remove the bouquet garni and allow to cool slightly. Add the tomatoes, tomato purée, caster sugar and the bouquet garni, then season with salt and freshly ground black pepper and stir. Leave to simmer gently for about 30 minutes, stirring frequently to prevent it from catching on the bottom, even adding a splash of water if necessary. Remove from the heat, remove the bouquet garni and allow to cool slightly. Place the tomato mixture into a food processor and blend until smooth, then set aside. Place the tomato mixture into a food processor and blend until smooth, then set aside. Dredge a large plate with plenty of flour. Take dessertspoons of the chilled ricotta mixture, roll into neat balls, then roll in the flour. Place on a floured tray and set aside until needed. Dredge a large plate with plenty of flour. Take dessertspoons of the chilled ricotta mixture, roll into neat balls, then roll in the flour. Place on a floured tray and set aside until needed. Shortly before you intend to eat the gnocchi, bring a wide, shallow pan of water to the boil, then turn the heat down to a more gentle simmer. Carefully add your gnocchi to the pan, taking care not to overcrowd, and poach for 10-15 minutes, turning occasionally. Shortly before you intend to eat the gnocchi, bring a wide, shallow pan of water to the boil, then turn the heat down to a more gentle simmer. Carefully add your gnocchi to the pan, taking care not to overcrowd, and poach for 10-15 minutes, turning occasionally. Meanwhile, gently reheat the tomato sauce. Meanwhile, gently reheat the tomato sauce. When the gnocchi are cooked, remove them from the water with a slotted spoon and place onto warmed plates, or into one large shallow serving dish, and pour over the tomato sauce. Sprinkle with grated parmesan. When the gnocchi are cooked, remove them from the water with a slotted spoon and place onto warmed plates, or into one large shallow serving dish, and pour over the tomato sauce. Sprinkle with grated parmesan."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb35eb3bdbfd0cbff8bd"
}
|
d75367cfcfd9e31c1d74a225600b130a136cd30fbaa2735d43c7610eaa9b3af5
|
Tofu fried rice recipe
An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tofu_fried_rice_71618_16x9.jpg The trick to making sure your fried rice is perfect is using day-old rice (see recipe tip). Only add the peas and sweetcorn at the last minute so they retain a bit of crunch – that way they contrast really nicely with the creamy tofu. This recipe is part of a Budget vegan meal plan for one. In March 2023 this recipe was costed at an average of £1.44 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. Nutrition information can be found in the tips. 1 tsp vegetable oil 3 spring onions, thinly sliced, sliced green parts reserved to garnish2 garlic cloves, finely chopped or grated80g/2¾oz leftover cooked rice (see recipe tip)200g/7oz silken tofu, roughly crumbled3 tbsp soy sauce75g/2½oz frozen peas50g/1¾oz frozen sweetcorn 1 tsp vegetable oil 3 spring onions, thinly sliced, sliced green parts reserved to garnish 2 garlic cloves, finely chopped or grated 80g/2¾oz leftover cooked rice (see recipe tip) 200g/7oz silken tofu, roughly crumbled 3 tbsp soy sauce 75g/2½oz frozen peas 50g/1¾oz frozen sweetcorn Method Heat the oil in a large frying pan over a medium heat. Pop in the spring onions and garlic and stir-fry for 1–2 minutes until fragrant and the onions have softened. Turn up the heat, add the rice and fry for 2 minutes. Add the tofu and soy sauce and toss gently to combine. Stir through the peas and sweetcorn and cook for 2 minutes before serving with the spring onion garnish. Heat the oil in a large frying pan over a medium heat. Pop in the spring onions and garlic and stir-fry for 1–2 minutes until fragrant and the onions have softened. Heat the oil in a large frying pan over a medium heat. Pop in the spring onions and garlic and stir-fry for 1–2 minutes until fragrant and the onions have softened. Turn up the heat, add the rice and fry for 2 minutes. Add the tofu and soy sauce and toss gently to combine. Turn up the heat, add the rice and fry for 2 minutes. Add the tofu and soy sauce and toss gently to combine. Stir through the peas and sweetcorn and cook for 2 minutes before serving with the spring onion garnish. Stir through the peas and sweetcorn and cook for 2 minutes before serving with the spring onion garnish.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/tofu_fried_rice_71618",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tofu fried rice recipe",
"content": "An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tofu_fried_rice_71618_16x9.jpg The trick to making sure your fried rice is perfect is using day-old rice (see recipe tip). Only add the peas and sweetcorn at the last minute so they retain a bit of crunch – that way they contrast really nicely with the creamy tofu. This recipe is part of a Budget vegan meal plan for one. In March 2023 this recipe was costed at an average of £1.44 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. Nutrition information can be found in the tips. 1 tsp vegetable oil 3 spring onions, thinly sliced, sliced green parts reserved to garnish2 garlic cloves, finely chopped or grated80g/2¾oz leftover cooked rice (see recipe tip)200g/7oz silken tofu, roughly crumbled3 tbsp soy sauce75g/2½oz frozen peas50g/1¾oz frozen sweetcorn 1 tsp vegetable oil 3 spring onions, thinly sliced, sliced green parts reserved to garnish 2 garlic cloves, finely chopped or grated 80g/2¾oz leftover cooked rice (see recipe tip) 200g/7oz silken tofu, roughly crumbled 3 tbsp soy sauce 75g/2½oz frozen peas 50g/1¾oz frozen sweetcorn Method Heat the oil in a large frying pan over a medium heat. Pop in the spring onions and garlic and stir-fry for 1–2 minutes until fragrant and the onions have softened. Turn up the heat, add the rice and fry for 2 minutes. Add the tofu and soy sauce and toss gently to combine. Stir through the peas and sweetcorn and cook for 2 minutes before serving with the spring onion garnish. Heat the oil in a large frying pan over a medium heat. Pop in the spring onions and garlic and stir-fry for 1–2 minutes until fragrant and the onions have softened. Heat the oil in a large frying pan over a medium heat. Pop in the spring onions and garlic and stir-fry for 1–2 minutes until fragrant and the onions have softened. Turn up the heat, add the rice and fry for 2 minutes. Add the tofu and soy sauce and toss gently to combine. Turn up the heat, add the rice and fry for 2 minutes. Add the tofu and soy sauce and toss gently to combine. Stir through the peas and sweetcorn and cook for 2 minutes before serving with the spring onion garnish. Stir through the peas and sweetcorn and cook for 2 minutes before serving with the spring onion garnish."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb35eb3bdbfd0cbff8be"
}
|
4089004c78317cc16192067dfbfcd073fa7f3426552a4652f9c07cfffc6fe187
|
Steamed ginger fish served with egg-fried rice recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamedgingerfishser_79921_16x9.jpg Lightly steaming the fish allows all the flavours to shine in this easy Chinese fried rice recipe. Each serving provides 253kcal, 25g protein, 2g carbohydrate (of which 1.5g sugars), 16g fat (of which 3.5g saturates), 0.1g fibre and 3.9g salt. 4 thick white fish fillets with skin, such as cod, or coley, weighing about 115g/4oz each1 tsp coarse salt thumb-sized piece of fresh ginger, finely shredded1 tbsp grated orange zest1 tbsp grated lemon zest2 spring onions, halved through the middle and finely shredded 2 tbsp light soy sauce small handful fresh basil leaves, shredded1 tbsp peanut or groundnut oil1 tbsp olive oil 4 thick white fish fillets with skin, such as cod, or coley, weighing about 115g/4oz each 1 tsp coarse salt thumb-sized piece of fresh ginger, finely shredded 1 tbsp grated orange zest 1 tbsp grated lemon zest 2 spring onions, halved through the middle and finely shredded 2 tbsp light soy sauce small handful fresh basil leaves, shredded 1 tbsp peanut or groundnut oil 1 tbsp olive oil 2 large free-range eggs, lightly beaten 2 tsp sesame oil1 tsp salt2 tbsp groundnut oil enough long grain rice to fill a glass measuring jug to 400ml/14fl oz, steamed and cooled completely¼ tsp freshly ground black pepper2 tbsp finely chopped spring onions 2 large free-range eggs, lightly beaten 2 tsp sesame oil 1 tsp salt 2 tbsp groundnut oil enough long grain rice to fill a glass measuring jug to 400ml/14fl oz, steamed and cooled completely ¼ tsp freshly ground black pepper 2 tbsp finely chopped spring onions Method For the steamed ginger fish, pat the fish dry with kitchen paper and rub all over with the salt. Place the fish on a heatproof plate and scatter evenly with the ginger, orange zest and lemon zest.Set up a steamer or put a rack into a wok or deep pan that has a tight fitting lid. Fill with 5cm (2in) of water, place over a high heat and bring to the boil.Reduce the heat slightly and place the fish, still on the plate, onto the steamer or rack. Cover the pan tightly and gently steam for about five minutes, or until just cooked. The fish will turn opaque and flake slightly but remain moist.Take the plate off the heat and drain off any liquid that may have accumulated around the fish. Scatter the spring onions over the fish then drizzle with the soy sauce and sprinkle over the basil. Heat the peanut or groundnut oil with the olive oil until just smoking then pour over the fish (pour carefully, as the oil may splatter) and serve at once.While the fish is steaming make the egg-fried rice. Put the eggs, sesame oil and half the salt in a small jug or bowl, mix with a fork and set aside.Heat a wok over a high heat. Add the groundnut oil and when it is very hot and slightly smoking add the cold cooked rice.Stir-fry for three minutes, or until it is thoroughly heated through.Slowly pour in the egg and oil mixture and continue to stir-fry for 2-3 minutes, or until the eggs have set and the mixture is dry.Add the remaining salt and the freshly ground black pepper and stir-fry for two more minutes, then add the spring onions. Stir several times, turn on to a plate and serve at once. For the steamed ginger fish, pat the fish dry with kitchen paper and rub all over with the salt. Place the fish on a heatproof plate and scatter evenly with the ginger, orange zest and lemon zest. For the steamed ginger fish, pat the fish dry with kitchen paper and rub all over with the salt. Place the fish on a heatproof plate and scatter evenly with the ginger, orange zest and lemon zest. Set up a steamer or put a rack into a wok or deep pan that has a tight fitting lid. Fill with 5cm (2in) of water, place over a high heat and bring to the boil. Set up a steamer or put a rack into a wok or deep pan that has a tight fitting lid. Fill with 5cm (2in) of water, place over a high heat and bring to the boil. Reduce the heat slightly and place the fish, still on the plate, onto the steamer or rack. Cover the pan tightly and gently steam for about five minutes, or until just cooked. The fish will turn opaque and flake slightly but remain moist. Reduce the heat slightly and place the fish, still on the plate, onto the steamer or rack. Cover the pan tightly and gently steam for about five minutes, or until just cooked. The fish will turn opaque and flake slightly but remain moist. Take the plate off the heat and drain off any liquid that may have accumulated around the fish. Scatter the spring onions over the fish then drizzle with the soy sauce and sprinkle over the basil. Take the plate off the heat and drain off any liquid that may have accumulated around the fish. Scatter the spring onions over the fish then drizzle with the soy sauce and sprinkle over the basil. Heat the peanut or groundnut oil with the olive oil until just smoking then pour over the fish (pour carefully, as the oil may splatter) and serve at once. Heat the peanut or groundnut oil with the olive oil until just smoking then pour over the fish (pour carefully, as the oil may splatter) and serve at once. While the fish is steaming make the egg-fried rice. Put the eggs, sesame oil and half the salt in a small jug or bowl, mix with a fork and set aside. While the fish is steaming make the egg-fried rice. Put the eggs, sesame oil and half the salt in a small jug or bowl, mix with a fork and set aside. Heat a wok over a high heat. Add the groundnut oil and when it is very hot and slightly smoking add the cold cooked rice. Heat a wok over a high heat. Add the groundnut oil and when it is very hot and slightly smoking add the cold cooked rice. Stir-fry for three minutes, or until it is thoroughly heated through. Stir-fry for three minutes, or until it is thoroughly heated through. Slowly pour in the egg and oil mixture and continue to stir-fry for 2-3 minutes, or until the eggs have set and the mixture is dry. Slowly pour in the egg and oil mixture and continue to stir-fry for 2-3 minutes, or until the eggs have set and the mixture is dry. Add the remaining salt and the freshly ground black pepper and stir-fry for two more minutes, then add the spring onions. Add the remaining salt and the freshly ground black pepper and stir-fry for two more minutes, then add the spring onions. Stir several times, turn on to a plate and serve at once. Stir several times, turn on to a plate and serve at once.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/steamedgingerfishser_79921",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Steamed ginger fish served with egg-fried rice recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamedgingerfishser_79921_16x9.jpg Lightly steaming the fish allows all the flavours to shine in this easy Chinese fried rice recipe. Each serving provides 253kcal, 25g protein, 2g carbohydrate (of which 1.5g sugars), 16g fat (of which 3.5g saturates), 0.1g fibre and 3.9g salt. 4 thick white fish fillets with skin, such as cod, or coley, weighing about 115g/4oz each1 tsp coarse salt thumb-sized piece of fresh ginger, finely shredded1 tbsp grated orange zest1 tbsp grated lemon zest2 spring onions, halved through the middle and finely shredded 2 tbsp light soy sauce small handful fresh basil leaves, shredded1 tbsp peanut or groundnut oil1 tbsp olive oil 4 thick white fish fillets with skin, such as cod, or coley, weighing about 115g/4oz each 1 tsp coarse salt thumb-sized piece of fresh ginger, finely shredded 1 tbsp grated orange zest 1 tbsp grated lemon zest 2 spring onions, halved through the middle and finely shredded 2 tbsp light soy sauce small handful fresh basil leaves, shredded 1 tbsp peanut or groundnut oil 1 tbsp olive oil 2 large free-range eggs, lightly beaten 2 tsp sesame oil1 tsp salt2 tbsp groundnut oil enough long grain rice to fill a glass measuring jug to 400ml/14fl oz, steamed and cooled completely¼ tsp freshly ground black pepper2 tbsp finely chopped spring onions 2 large free-range eggs, lightly beaten 2 tsp sesame oil 1 tsp salt 2 tbsp groundnut oil enough long grain rice to fill a glass measuring jug to 400ml/14fl oz, steamed and cooled completely ¼ tsp freshly ground black pepper 2 tbsp finely chopped spring onions Method For the steamed ginger fish, pat the fish dry with kitchen paper and rub all over with the salt. Place the fish on a heatproof plate and scatter evenly with the ginger, orange zest and lemon zest.Set up a steamer or put a rack into a wok or deep pan that has a tight fitting lid. Fill with 5cm (2in) of water, place over a high heat and bring to the boil.Reduce the heat slightly and place the fish, still on the plate, onto the steamer or rack. Cover the pan tightly and gently steam for about five minutes, or until just cooked. The fish will turn opaque and flake slightly but remain moist.Take the plate off the heat and drain off any liquid that may have accumulated around the fish. Scatter the spring onions over the fish then drizzle with the soy sauce and sprinkle over the basil. Heat the peanut or groundnut oil with the olive oil until just smoking then pour over the fish (pour carefully, as the oil may splatter) and serve at once.While the fish is steaming make the egg-fried rice. Put the eggs, sesame oil and half the salt in a small jug or bowl, mix with a fork and set aside.Heat a wok over a high heat. Add the groundnut oil and when it is very hot and slightly smoking add the cold cooked rice.Stir-fry for three minutes, or until it is thoroughly heated through.Slowly pour in the egg and oil mixture and continue to stir-fry for 2-3 minutes, or until the eggs have set and the mixture is dry.Add the remaining salt and the freshly ground black pepper and stir-fry for two more minutes, then add the spring onions. Stir several times, turn on to a plate and serve at once. For the steamed ginger fish, pat the fish dry with kitchen paper and rub all over with the salt. Place the fish on a heatproof plate and scatter evenly with the ginger, orange zest and lemon zest. For the steamed ginger fish, pat the fish dry with kitchen paper and rub all over with the salt. Place the fish on a heatproof plate and scatter evenly with the ginger, orange zest and lemon zest. Set up a steamer or put a rack into a wok or deep pan that has a tight fitting lid. Fill with 5cm (2in) of water, place over a high heat and bring to the boil. Set up a steamer or put a rack into a wok or deep pan that has a tight fitting lid. Fill with 5cm (2in) of water, place over a high heat and bring to the boil. Reduce the heat slightly and place the fish, still on the plate, onto the steamer or rack. Cover the pan tightly and gently steam for about five minutes, or until just cooked. The fish will turn opaque and flake slightly but remain moist. Reduce the heat slightly and place the fish, still on the plate, onto the steamer or rack. Cover the pan tightly and gently steam for about five minutes, or until just cooked. The fish will turn opaque and flake slightly but remain moist. Take the plate off the heat and drain off any liquid that may have accumulated around the fish. Scatter the spring onions over the fish then drizzle with the soy sauce and sprinkle over the basil. Take the plate off the heat and drain off any liquid that may have accumulated around the fish. Scatter the spring onions over the fish then drizzle with the soy sauce and sprinkle over the basil. Heat the peanut or groundnut oil with the olive oil until just smoking then pour over the fish (pour carefully, as the oil may splatter) and serve at once. Heat the peanut or groundnut oil with the olive oil until just smoking then pour over the fish (pour carefully, as the oil may splatter) and serve at once. While the fish is steaming make the egg-fried rice. Put the eggs, sesame oil and half the salt in a small jug or bowl, mix with a fork and set aside. While the fish is steaming make the egg-fried rice. Put the eggs, sesame oil and half the salt in a small jug or bowl, mix with a fork and set aside. Heat a wok over a high heat. Add the groundnut oil and when it is very hot and slightly smoking add the cold cooked rice. Heat a wok over a high heat. Add the groundnut oil and when it is very hot and slightly smoking add the cold cooked rice. Stir-fry for three minutes, or until it is thoroughly heated through. Stir-fry for three minutes, or until it is thoroughly heated through. Slowly pour in the egg and oil mixture and continue to stir-fry for 2-3 minutes, or until the eggs have set and the mixture is dry. Slowly pour in the egg and oil mixture and continue to stir-fry for 2-3 minutes, or until the eggs have set and the mixture is dry. Add the remaining salt and the freshly ground black pepper and stir-fry for two more minutes, then add the spring onions. Add the remaining salt and the freshly ground black pepper and stir-fry for two more minutes, then add the spring onions. Stir several times, turn on to a plate and serve at once. Stir several times, turn on to a plate and serve at once."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb35eb3bdbfd0cbff8bf"
}
|
24d8ff7ac31cce8ebe54dcec5fdb519560528eae4abdaf1143de0085b93606c6
|
Bacon and kimchi fried rice recipe
An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_and_kimchi_fried_71162_16x9.jpg Salty bacon combines with spicy, tangy kimchi to make this easy midweek fried rice. Top with a fried egg and some chilli sauce and you are good to go. In November 2023, this recipe was costed at an average of £1.94 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 6 rashers streaky smoked bacon, cut into 1cm/½in wide strips100g/3½oz kimchi, roughly chopped1 large carrot, coarsely grated500g/1lb 2oz cooked long-grain rice (approx. 175g/6oz uncooked rice)½ tsp dried chilli flakes 1 tbsp soy saucebunch spring onions, thinly sliced2 tbsp vegetable oil4 free-range eggschilli sauce, to serve 6 rashers streaky smoked bacon, cut into 1cm/½in wide strips 100g/3½oz kimchi, roughly chopped 1 large carrot, coarsely grated 500g/1lb 2oz cooked long-grain rice (approx. 175g/6oz uncooked rice) ½ tsp dried chilli flakes 1 tbsp soy sauce bunch spring onions, thinly sliced 2 tbsp vegetable oil 4 free-range eggs chilli sauce, to serve Method Cook the bacon in a large frying pan until it starts to crisp. Stir in the kimchi and carrot and cook for 1 minute. Add the rice and continue to cook, stirring regularly until the rice is piping hot. Stir in the chilli flakes, soy sauce and most of the spring onions. Divide the fried rice between four shallow bowls. Wipe out the frying pan with kitchen paper, then heat the oil in the pan and quickly fry the eggs until done to your liking and place on top of the rice. Scatter over the remaining spring onions and serve with the chilli sauce. Cook the bacon in a large frying pan until it starts to crisp. Stir in the kimchi and carrot and cook for 1 minute. Add the rice and continue to cook, stirring regularly until the rice is piping hot. Stir in the chilli flakes, soy sauce and most of the spring onions. Cook the bacon in a large frying pan until it starts to crisp. Stir in the kimchi and carrot and cook for 1 minute. Add the rice and continue to cook, stirring regularly until the rice is piping hot. Stir in the chilli flakes, soy sauce and most of the spring onions. Divide the fried rice between four shallow bowls. Divide the fried rice between four shallow bowls. Wipe out the frying pan with kitchen paper, then heat the oil in the pan and quickly fry the eggs until done to your liking and place on top of the rice. Scatter over the remaining spring onions and serve with the chilli sauce. Wipe out the frying pan with kitchen paper, then heat the oil in the pan and quickly fry the eggs until done to your liking and place on top of the rice. Scatter over the remaining spring onions and serve with the chilli sauce. Recipe tips To make this recipe even easier you can use two packs of microwave rice instead of cooking rice.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/bacon_and_kimchi_fried_71162",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Bacon and kimchi fried rice recipe",
"content": "An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_and_kimchi_fried_71162_16x9.jpg Salty bacon combines with spicy, tangy kimchi to make this easy midweek fried rice. Top with a fried egg and some chilli sauce and you are good to go. In November 2023, this recipe was costed at an average of £1.94 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 6 rashers streaky smoked bacon, cut into 1cm/½in wide strips100g/3½oz kimchi, roughly chopped1 large carrot, coarsely grated500g/1lb 2oz cooked long-grain rice (approx. 175g/6oz uncooked rice)½ tsp dried chilli flakes 1 tbsp soy saucebunch spring onions, thinly sliced2 tbsp vegetable oil4 free-range eggschilli sauce, to serve 6 rashers streaky smoked bacon, cut into 1cm/½in wide strips 100g/3½oz kimchi, roughly chopped 1 large carrot, coarsely grated 500g/1lb 2oz cooked long-grain rice (approx. 175g/6oz uncooked rice) ½ tsp dried chilli flakes 1 tbsp soy sauce bunch spring onions, thinly sliced 2 tbsp vegetable oil 4 free-range eggs chilli sauce, to serve Method Cook the bacon in a large frying pan until it starts to crisp. Stir in the kimchi and carrot and cook for 1 minute. Add the rice and continue to cook, stirring regularly until the rice is piping hot. Stir in the chilli flakes, soy sauce and most of the spring onions. Divide the fried rice between four shallow bowls. Wipe out the frying pan with kitchen paper, then heat the oil in the pan and quickly fry the eggs until done to your liking and place on top of the rice. Scatter over the remaining spring onions and serve with the chilli sauce. Cook the bacon in a large frying pan until it starts to crisp. Stir in the kimchi and carrot and cook for 1 minute. Add the rice and continue to cook, stirring regularly until the rice is piping hot. Stir in the chilli flakes, soy sauce and most of the spring onions. Cook the bacon in a large frying pan until it starts to crisp. Stir in the kimchi and carrot and cook for 1 minute. Add the rice and continue to cook, stirring regularly until the rice is piping hot. Stir in the chilli flakes, soy sauce and most of the spring onions. Divide the fried rice between four shallow bowls. Divide the fried rice between four shallow bowls. Wipe out the frying pan with kitchen paper, then heat the oil in the pan and quickly fry the eggs until done to your liking and place on top of the rice. Scatter over the remaining spring onions and serve with the chilli sauce. Wipe out the frying pan with kitchen paper, then heat the oil in the pan and quickly fry the eggs until done to your liking and place on top of the rice. Scatter over the remaining spring onions and serve with the chilli sauce. Recipe tips To make this recipe even easier you can use two packs of microwave rice instead of cooking rice."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb35eb3bdbfd0cbff8c0"
}
|
a2d3ad97aad9d29097ecc32b08605f2f1a0f3313aa877d83bd21f07fc894a7b0
|
Chicken karaage recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_karaage_with_47513_16x9.jpg Japanese fried chicken, aka chicken karaage, is very popular in Japan. It’s often served with a pickled vegetable, and Shuko’s version also has a simple fresh leek sauce. If you want to make the radish pickle you’ll need to plan two days ahead. 2g piece dried kombu 120ml/4fl oz rice vinegar50g/1¾oz sugar½ tsp salt1 bunch English radishes, washed, dried and halved lengthways 2g piece dried kombu 120ml/4fl oz rice vinegar 50g/1¾oz sugar ½ tsp salt 1 bunch English radishes, washed, dried and halved lengthways 15g/½oz piece fresh root ginger50ml/2fl oz soy sauce 25ml/1fl oz sake600g/1lb 5oz skinless and boneless chicken thighs or legs, cut into 5cm/2in cubesvegetable oil, for deep frying40g/1½oz potato starch 15g/½oz piece fresh root ginger 50ml/2fl oz soy sauce 25ml/1fl oz sake 600g/1lb 5oz skinless and boneless chicken thighs or legs, cut into 5cm/2in cubes vegetable oil, for deep frying 40g/1½oz potato starch ½ leek (the white end), finely chopped1 bunch (20g/¾oz) chives, finely chopped15g/½oz unpeeled piece fresh root ginger, grated2 tbsp soy sauce 2 tbsp rice vinegar½ tbsp sugar2 tbsp roasted sesame oil ½ leek (the white end), finely chopped 1 bunch (20g/¾oz) chives, finely chopped 15g/½oz unpeeled piece fresh root ginger, grated 2 tbsp soy sauce 2 tbsp rice vinegar ½ tbsp sugar 2 tbsp roasted sesame oil Method To make the radish pickle, first soak the kombu in 180ml/6fl oz water overnight.Take the kombu out of the water and set aside. Pour the soaking water into a small pan with the rice vinegar, sugar and salt, bring to the boil, then turn off the heat. Stir until the sugar and salt have dissolved, then leave to cool.Slice the kombu into thin strips. Submerge the radishes and kombu strips in the brine and leave in the fridge to pickle for at least 8 hours or overnight.To make the chicken karaage, squeeze the grated ginger into a bowl (discard the ginger flesh after squeezing). Mix in the soy sauce and sake, add the chicken and marinate for 20 minutes. To make the negi sauce, mix the leek, chives and ginger in a small bowl, along with the soy sauce, rice vinegar, sugar and sesame oil.Heat the oil in a deep frying pan to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Discard most of the marinade, leaving a little at the bottom of the bowl, and mix in the potato starch. Turn the chicken pieces to ensure they are thoroughly coated. The meat should be a little sticky, but still powdery.Put the chicken into the hot oil, one piece at a time, and fry in small batches for 4 minutes until golden brown. Using a slotted spoon, lift the chicken out of the oil and set aside for 5 minutes while you increase the temperature of the oil to 190C.Fry the chicken for a further 2 minutes until crisp. Drain on a plate lined with kitchen paper, then serve hot, with the sauce and pickles on the side. To make the radish pickle, first soak the kombu in 180ml/6fl oz water overnight. To make the radish pickle, first soak the kombu in 180ml/6fl oz water overnight. Take the kombu out of the water and set aside. Pour the soaking water into a small pan with the rice vinegar, sugar and salt, bring to the boil, then turn off the heat. Stir until the sugar and salt have dissolved, then leave to cool. Take the kombu out of the water and set aside. Pour the soaking water into a small pan with the rice vinegar, sugar and salt, bring to the boil, then turn off the heat. Stir until the sugar and salt have dissolved, then leave to cool. Slice the kombu into thin strips. Submerge the radishes and kombu strips in the brine and leave in the fridge to pickle for at least 8 hours or overnight. Slice the kombu into thin strips. Submerge the radishes and kombu strips in the brine and leave in the fridge to pickle for at least 8 hours or overnight. To make the chicken karaage, squeeze the grated ginger into a bowl (discard the ginger flesh after squeezing). Mix in the soy sauce and sake, add the chicken and marinate for 20 minutes. To make the chicken karaage, squeeze the grated ginger into a bowl (discard the ginger flesh after squeezing). Mix in the soy sauce and sake, add the chicken and marinate for 20 minutes. To make the negi sauce, mix the leek, chives and ginger in a small bowl, along with the soy sauce, rice vinegar, sugar and sesame oil. To make the negi sauce, mix the leek, chives and ginger in a small bowl, along with the soy sauce, rice vinegar, sugar and sesame oil. Heat the oil in a deep frying pan to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep frying pan to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Discard most of the marinade, leaving a little at the bottom of the bowl, and mix in the potato starch. Turn the chicken pieces to ensure they are thoroughly coated. The meat should be a little sticky, but still powdery. Discard most of the marinade, leaving a little at the bottom of the bowl, and mix in the potato starch. Turn the chicken pieces to ensure they are thoroughly coated. The meat should be a little sticky, but still powdery. Put the chicken into the hot oil, one piece at a time, and fry in small batches for 4 minutes until golden brown. Put the chicken into the hot oil, one piece at a time, and fry in small batches for 4 minutes until golden brown. Using a slotted spoon, lift the chicken out of the oil and set aside for 5 minutes while you increase the temperature of the oil to 190C. Using a slotted spoon, lift the chicken out of the oil and set aside for 5 minutes while you increase the temperature of the oil to 190C. Fry the chicken for a further 2 minutes until crisp. Drain on a plate lined with kitchen paper, then serve hot, with the sauce and pickles on the side. Fry the chicken for a further 2 minutes until crisp. Drain on a plate lined with kitchen paper, then serve hot, with the sauce and pickles on the side.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_karaage_with_47513",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken karaage recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_karaage_with_47513_16x9.jpg Japanese fried chicken, aka chicken karaage, is very popular in Japan. It’s often served with a pickled vegetable, and Shuko’s version also has a simple fresh leek sauce. If you want to make the radish pickle you’ll need to plan two days ahead. 2g piece dried kombu 120ml/4fl oz rice vinegar50g/1¾oz sugar½ tsp salt1 bunch English radishes, washed, dried and halved lengthways 2g piece dried kombu 120ml/4fl oz rice vinegar 50g/1¾oz sugar ½ tsp salt 1 bunch English radishes, washed, dried and halved lengthways 15g/½oz piece fresh root ginger50ml/2fl oz soy sauce 25ml/1fl oz sake600g/1lb 5oz skinless and boneless chicken thighs or legs, cut into 5cm/2in cubesvegetable oil, for deep frying40g/1½oz potato starch 15g/½oz piece fresh root ginger 50ml/2fl oz soy sauce 25ml/1fl oz sake 600g/1lb 5oz skinless and boneless chicken thighs or legs, cut into 5cm/2in cubes vegetable oil, for deep frying 40g/1½oz potato starch ½ leek (the white end), finely chopped1 bunch (20g/¾oz) chives, finely chopped15g/½oz unpeeled piece fresh root ginger, grated2 tbsp soy sauce 2 tbsp rice vinegar½ tbsp sugar2 tbsp roasted sesame oil ½ leek (the white end), finely chopped 1 bunch (20g/¾oz) chives, finely chopped 15g/½oz unpeeled piece fresh root ginger, grated 2 tbsp soy sauce 2 tbsp rice vinegar ½ tbsp sugar 2 tbsp roasted sesame oil Method To make the radish pickle, first soak the kombu in 180ml/6fl oz water overnight.Take the kombu out of the water and set aside. Pour the soaking water into a small pan with the rice vinegar, sugar and salt, bring to the boil, then turn off the heat. Stir until the sugar and salt have dissolved, then leave to cool.Slice the kombu into thin strips. Submerge the radishes and kombu strips in the brine and leave in the fridge to pickle for at least 8 hours or overnight.To make the chicken karaage, squeeze the grated ginger into a bowl (discard the ginger flesh after squeezing). Mix in the soy sauce and sake, add the chicken and marinate for 20 minutes. To make the negi sauce, mix the leek, chives and ginger in a small bowl, along with the soy sauce, rice vinegar, sugar and sesame oil.Heat the oil in a deep frying pan to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Discard most of the marinade, leaving a little at the bottom of the bowl, and mix in the potato starch. Turn the chicken pieces to ensure they are thoroughly coated. The meat should be a little sticky, but still powdery.Put the chicken into the hot oil, one piece at a time, and fry in small batches for 4 minutes until golden brown. Using a slotted spoon, lift the chicken out of the oil and set aside for 5 minutes while you increase the temperature of the oil to 190C.Fry the chicken for a further 2 minutes until crisp. Drain on a plate lined with kitchen paper, then serve hot, with the sauce and pickles on the side. To make the radish pickle, first soak the kombu in 180ml/6fl oz water overnight. To make the radish pickle, first soak the kombu in 180ml/6fl oz water overnight. Take the kombu out of the water and set aside. Pour the soaking water into a small pan with the rice vinegar, sugar and salt, bring to the boil, then turn off the heat. Stir until the sugar and salt have dissolved, then leave to cool. Take the kombu out of the water and set aside. Pour the soaking water into a small pan with the rice vinegar, sugar and salt, bring to the boil, then turn off the heat. Stir until the sugar and salt have dissolved, then leave to cool. Slice the kombu into thin strips. Submerge the radishes and kombu strips in the brine and leave in the fridge to pickle for at least 8 hours or overnight. Slice the kombu into thin strips. Submerge the radishes and kombu strips in the brine and leave in the fridge to pickle for at least 8 hours or overnight. To make the chicken karaage, squeeze the grated ginger into a bowl (discard the ginger flesh after squeezing). Mix in the soy sauce and sake, add the chicken and marinate for 20 minutes. To make the chicken karaage, squeeze the grated ginger into a bowl (discard the ginger flesh after squeezing). Mix in the soy sauce and sake, add the chicken and marinate for 20 minutes. To make the negi sauce, mix the leek, chives and ginger in a small bowl, along with the soy sauce, rice vinegar, sugar and sesame oil. To make the negi sauce, mix the leek, chives and ginger in a small bowl, along with the soy sauce, rice vinegar, sugar and sesame oil. Heat the oil in a deep frying pan to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep frying pan to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Discard most of the marinade, leaving a little at the bottom of the bowl, and mix in the potato starch. Turn the chicken pieces to ensure they are thoroughly coated. The meat should be a little sticky, but still powdery. Discard most of the marinade, leaving a little at the bottom of the bowl, and mix in the potato starch. Turn the chicken pieces to ensure they are thoroughly coated. The meat should be a little sticky, but still powdery. Put the chicken into the hot oil, one piece at a time, and fry in small batches for 4 minutes until golden brown. Put the chicken into the hot oil, one piece at a time, and fry in small batches for 4 minutes until golden brown. Using a slotted spoon, lift the chicken out of the oil and set aside for 5 minutes while you increase the temperature of the oil to 190C. Using a slotted spoon, lift the chicken out of the oil and set aside for 5 minutes while you increase the temperature of the oil to 190C. Fry the chicken for a further 2 minutes until crisp. Drain on a plate lined with kitchen paper, then serve hot, with the sauce and pickles on the side. Fry the chicken for a further 2 minutes until crisp. Drain on a plate lined with kitchen paper, then serve hot, with the sauce and pickles on the side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb36eb3bdbfd0cbff8c1"
}
|
d16100369bfd82e4fd84c05dc7b379bda9cb427f36ce2f445ee7fb0c6a0376e3
|
Chicken and chorizo traybake recipe
Chicken traybake with chorizo, tomato and red peppers An average of 4.6 out of 5 stars from 105 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_chicken_with_13305_16x9.jpg This lovely chicken and chorizo traybake is so generous that you’d be hard-pressed to notice it’s low-cal. A properly filling week-night dinner. Each serving provides 505 kcal, 47g protein, 27g carbohydrates (of which 15g sugars), 21g fat (of which 5.5g saturates), 11g fibre and 1g salt. 2 onions, quartered2 red peppers, seeds removed, quartered1 yellow pepper, seeds removed, quartered8 large tomatoes, preferably on the vine80g/3oz chorizo, sliced400g tin cannellini beans, drained and rinsed4 garlic cloves, bashed2 sprigs fresh rosemary8 chicken thighs, skin-on, bone-in2 tbsp olive oil1 tsp sea salt flakesfreshly ground black pepper 2 onions, quartered 2 red peppers, seeds removed, quartered 1 yellow pepper, seeds removed, quartered 8 large tomatoes, preferably on the vine 80g/3oz chorizo, sliced 400g tin cannellini beans, drained and rinsed 4 garlic cloves, bashed 2 sprigs fresh rosemary 8 chicken thighs, skin-on, bone-in 2 tbsp olive oil 1 tsp sea salt flakes freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Put the onions, peppers, tomatoes, chorizo, beans, garlic and rosemary in a very large roasting tin (you may choose to use two tins). Top with the chicken, then drizzle with the oil. Scatter with the salt and a big pinch of pepper. Roast for 1 hour, or until the chicken is cooked through and the skin is golden brown. To check if the chicken is cooked, pierce the thickest part with a skewer; the juices should run clear. If there is any sign of pink, return the bake to the oven until the chicken is cooked. Leave the chicken to rest for 10 minutes, then serve with the vegetables. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the onions, peppers, tomatoes, chorizo, beans, garlic and rosemary in a very large roasting tin (you may choose to use two tins). Top with the chicken, then drizzle with the oil. Put the onions, peppers, tomatoes, chorizo, beans, garlic and rosemary in a very large roasting tin (you may choose to use two tins). Top with the chicken, then drizzle with the oil. Scatter with the salt and a big pinch of pepper. Roast for 1 hour, or until the chicken is cooked through and the skin is golden brown. To check if the chicken is cooked, pierce the thickest part with a skewer; the juices should run clear. If there is any sign of pink, return the bake to the oven until the chicken is cooked. Scatter with the salt and a big pinch of pepper. Roast for 1 hour, or until the chicken is cooked through and the skin is golden brown. To check if the chicken is cooked, pierce the thickest part with a skewer; the juices should run clear. If there is any sign of pink, return the bake to the oven until the chicken is cooked. Leave the chicken to rest for 10 minutes, then serve with the vegetables. Leave the chicken to rest for 10 minutes, then serve with the vegetables. Recipe tips For maximum flavour, use skin-on, bone-in chicken thighs. You can take off the skin after cooking to save calories if you wish.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roast_chicken_with_13305",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken and chorizo traybake recipe",
"content": "Chicken traybake with chorizo, tomato and red peppers An average of 4.6 out of 5 stars from 105 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_chicken_with_13305_16x9.jpg This lovely chicken and chorizo traybake is so generous that you’d be hard-pressed to notice it’s low-cal. A properly filling week-night dinner. Each serving provides 505 kcal, 47g protein, 27g carbohydrates (of which 15g sugars), 21g fat (of which 5.5g saturates), 11g fibre and 1g salt. 2 onions, quartered2 red peppers, seeds removed, quartered1 yellow pepper, seeds removed, quartered8 large tomatoes, preferably on the vine80g/3oz chorizo, sliced400g tin cannellini beans, drained and rinsed4 garlic cloves, bashed2 sprigs fresh rosemary8 chicken thighs, skin-on, bone-in2 tbsp olive oil1 tsp sea salt flakesfreshly ground black pepper 2 onions, quartered 2 red peppers, seeds removed, quartered 1 yellow pepper, seeds removed, quartered 8 large tomatoes, preferably on the vine 80g/3oz chorizo, sliced 400g tin cannellini beans, drained and rinsed 4 garlic cloves, bashed 2 sprigs fresh rosemary 8 chicken thighs, skin-on, bone-in 2 tbsp olive oil 1 tsp sea salt flakes freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Put the onions, peppers, tomatoes, chorizo, beans, garlic and rosemary in a very large roasting tin (you may choose to use two tins). Top with the chicken, then drizzle with the oil. Scatter with the salt and a big pinch of pepper. Roast for 1 hour, or until the chicken is cooked through and the skin is golden brown. To check if the chicken is cooked, pierce the thickest part with a skewer; the juices should run clear. If there is any sign of pink, return the bake to the oven until the chicken is cooked. Leave the chicken to rest for 10 minutes, then serve with the vegetables. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the onions, peppers, tomatoes, chorizo, beans, garlic and rosemary in a very large roasting tin (you may choose to use two tins). Top with the chicken, then drizzle with the oil. Put the onions, peppers, tomatoes, chorizo, beans, garlic and rosemary in a very large roasting tin (you may choose to use two tins). Top with the chicken, then drizzle with the oil. Scatter with the salt and a big pinch of pepper. Roast for 1 hour, or until the chicken is cooked through and the skin is golden brown. To check if the chicken is cooked, pierce the thickest part with a skewer; the juices should run clear. If there is any sign of pink, return the bake to the oven until the chicken is cooked. Scatter with the salt and a big pinch of pepper. Roast for 1 hour, or until the chicken is cooked through and the skin is golden brown. To check if the chicken is cooked, pierce the thickest part with a skewer; the juices should run clear. If there is any sign of pink, return the bake to the oven until the chicken is cooked. Leave the chicken to rest for 10 minutes, then serve with the vegetables. Leave the chicken to rest for 10 minutes, then serve with the vegetables. Recipe tips For maximum flavour, use skin-on, bone-in chicken thighs. You can take off the skin after cooking to save calories if you wish."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb36eb3bdbfd0cbff8c2"
}
|
0b628ebb7c8a331a6ccacf85411fa3bf35a14b854b61ca04996a57478cb69c49
|
How we developed our new £1 meals
If you're struggling to keep on top of your shopping bill, you're not alone. Keeping to a budget is harder than ever now that food, energy and fuel prices are rapidly increasing. We already had lots of budget recipes to help, but we've just added even more from recipe writers that specialise in affordable, everyday cooking, like Miguel Barclay, Jack Monroe, Chetna Makan and Lorna Cooper. These new £1 meals have been carefully designed to avoid unnecessary ingredients and priced at four supermarkets to help you manage your budget (each recipe has the average price listed in the recipe tips section). Most of them are also very simple to cook and we've tried to reduce energy costs by using the hob instead of the oven where possible. If you have a slow cooker or air fryer, there are recipes for those, too. It can be difficult to calculate how much a recipe will cost to make. Prices constantly change and where you shop makes a difference. Recipe writers use various methods to cost recipes, the most common is to calculate a price using only the quantity of each ingredient used in the recipe (so a tablespoon of soy sauce, rather than a whole bottle). This works well if you already have the ingredients in your cupboard or the recipe uses whole packs, but it can be misleading as you might have to buy jars of spices and sauces which can soon add up. For our £1 recipes we've taken a different approach. We've put together a store cupboard of basic items that keep well and can be used in a huge array of different recipes. Ingredients from this store cupboard are costed on the amount used – all other ingredients are costed on the minimum pack size available. We believe this is a more realistic approach as many people have some basic items in, but are unlikely to have an extensive choice of spices and sauces. Once you have a few more spices in your store cupboard from these recipes, some of them will cost even less than the stated price. A very few recipes have come out at just over £1, but only by a few pence. Prices are still going up as of March 2023, so more recipes may nudge over the £1 mark as time goes on. Your budget store cupboard Here are the basic ingredients to keep in stock. The total cost is just over £25 on average when comparing prices at five different supermarkets. (This list was originally costed at under £20, but price increases have since pushed it up.) Salt: we've used table salt which is the cheapest, but any salt will do. Ground black pepper: priced on the ready ground variety, but again any ground pepper is fine and the freshly ground pepper is nicer, if you are lucky enough to have a pepper mill. Olive oil: used only when the flavour will add to the finished dish. Standard olive oil is fine, though extra virgin is lovely if you can afford the extra cost. Vegetable oil: any variety, though in the UK this is usually rapeseed oil. You can use sunflower oil instead if preferred (though prices of sunflower oil have risen as it is produced in Ukraine in large quantities). Plain flour: you can often use any fine flour (atta/chapati flour can be cheap in bulk if that's an option), just be aware that different flours absorb different amounts of water so you might need to adjust the quantity a little. As a general rule, wholemeal and strong flours used in bread-making absorb more liquid. Tinned chopped tomatoes: chopped tomatoes are often the most convenient option but occasionally whole tinned tomatoes are cheaper (you can use scissors to chop them in the tin and many people prefer the taste). Crushed chillies: also known as flaked chillies or chilli flakes. We have priced these at the standard pot size available from supermarkets, but if you use a lot, the larger packets from the international aisle or Asian supermarkets are better value, even if the initial cost is slightly more. They lose heat over time but do not spoil, so if yours are old just add a little extra. Dried mixed herbs: again the bigger packs are usually better value, but they lose flavour over time so it’s really only beneficial to bulk buy if you use them often. Paprika: check the international aisle as you can sometimes get large packets for less than the cost of a standard supermarket pot. Ground cumin: large packs in the international aisle can be cheaper than the standard pots. If you have a pestle and mortar or a spice grinder, buy whole cumin seeds and grind them when required as they keep fresh for longer. Curry powder: this comes in many types from mild to hot, plus some specific spice blends (tikka, madras etc). All will work in our recipes so use whatever you prefer. White wine vinegar: any mild vinegar will do, such as cider vinegar, but white wine vinegar tends to be the cheapest. Stock cubes: the price is the same for all flavours so pick your favourite. Chicken and vegetable stock cubes are the most versatile. Tomato ketchup: own brand varieties are cheap and useful for adding flavour to sauces. Plus, a dollop on the side can perk up many a dinner. Soy sauce: dark soy sauce gives the most bang for your buck, but any type will do. Whole milk: we have specified full-fat dairy milk, but it’s fine to use whatever milk you have available, including dairy-free options. Cheddar: keep in mind that cheese can be frozen to reduce waste. Butter: salted and unsalted are the same price, but unsalted is probably the most useful for cooking as you can add salt separately if needed. It freezes well, too. Garlic: whole bulbs are the cheapest, and you can peel, chop and freeze them to prevent waste. Potatoes: although they're probably the most perishable item in the store cupboard, they will keep for months (yes, really!) if you can store them in ideal conditions (completely dark and cool, but not fridge cold). Loose potatoes can sometimes be found at the same price as the big budget bags, this isn't consistent throughout the year. They can be substituted for tinned potatoes, which we've included in some recipes as they often come in food bank packages. Onions: you can often buy these singly at excellent prices, but as this isn't always the case we've added them to the store cupboard to take advantage of bulk offers. Dried pasta: penne tends to be the cheapest, but any shape is fine. Rice: we chose long grain rice for its versatility and cheap price, but any type is fine. Brown sliced bread: any bread works so use what you have in, though seeded breads aren’t great for making breadcrumbs. This is another ingredient to freeze if you have room. Peas (frozen): if you don’t have a freezer, tinned peas can be substituted although they do cost more. Sweetcorn (frozen): cheaper than tinned and you can use exactly the amount you need, reducing waste. For vegan recipes, we have swapped the milk for a non-dairy substitute (soy milk is the cheapest), cheese for nutritional yeast and butter for yeast extract. As well as considering cost, we've made sure there's a varied mix of recipes, with plenty of veggie and vegan options, family-friendly dinners and meals for two. Many of the recipes also include long-shelf life ingredients you might receive in food bank parcels, such as tinned food and dried goods like rice and pasta. We have tried very hard to make these recipes helpful for people struggling with their food budget, but we are aware of the limitations of cheap recipes and the fact that, for some people, money just won't stretch far enough. If you or someone you know is in this situation, here is information on how to get advice and support.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/budget_recipes",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How we developed our new £1 meals",
"content": "If you're struggling to keep on top of your shopping bill, you're not alone. Keeping to a budget is harder than ever now that food, energy and fuel prices are rapidly increasing. We already had lots of budget recipes to help, but we've just added even more from recipe writers that specialise in affordable, everyday cooking, like Miguel Barclay, Jack Monroe, Chetna Makan and Lorna Cooper. These new £1 meals have been carefully designed to avoid unnecessary ingredients and priced at four supermarkets to help you manage your budget (each recipe has the average price listed in the recipe tips section). Most of them are also very simple to cook and we've tried to reduce energy costs by using the hob instead of the oven where possible. If you have a slow cooker or air fryer, there are recipes for those, too. It can be difficult to calculate how much a recipe will cost to make. Prices constantly change and where you shop makes a difference. Recipe writers use various methods to cost recipes, the most common is to calculate a price using only the quantity of each ingredient used in the recipe (so a tablespoon of soy sauce, rather than a whole bottle). This works well if you already have the ingredients in your cupboard or the recipe uses whole packs, but it can be misleading as you might have to buy jars of spices and sauces which can soon add up. For our £1 recipes we've taken a different approach. We've put together a store cupboard of basic items that keep well and can be used in a huge array of different recipes. Ingredients from this store cupboard are costed on the amount used – all other ingredients are costed on the minimum pack size available. We believe this is a more realistic approach as many people have some basic items in, but are unlikely to have an extensive choice of spices and sauces. Once you have a few more spices in your store cupboard from these recipes, some of them will cost even less than the stated price. A very few recipes have come out at just over £1, but only by a few pence. Prices are still going up as of March 2023, so more recipes may nudge over the £1 mark as time goes on. Your budget store cupboard Here are the basic ingredients to keep in stock. The total cost is just over £25 on average when comparing prices at five different supermarkets. (This list was originally costed at under £20, but price increases have since pushed it up.) Salt: we've used table salt which is the cheapest, but any salt will do. Ground black pepper: priced on the ready ground variety, but again any ground pepper is fine and the freshly ground pepper is nicer, if you are lucky enough to have a pepper mill. Olive oil: used only when the flavour will add to the finished dish. Standard olive oil is fine, though extra virgin is lovely if you can afford the extra cost. Vegetable oil: any variety, though in the UK this is usually rapeseed oil. You can use sunflower oil instead if preferred (though prices of sunflower oil have risen as it is produced in Ukraine in large quantities). Plain flour: you can often use any fine flour (atta/chapati flour can be cheap in bulk if that's an option), just be aware that different flours absorb different amounts of water so you might need to adjust the quantity a little. As a general rule, wholemeal and strong flours used in bread-making absorb more liquid. Tinned chopped tomatoes: chopped tomatoes are often the most convenient option but occasionally whole tinned tomatoes are cheaper (you can use scissors to chop them in the tin and many people prefer the taste). Crushed chillies: also known as flaked chillies or chilli flakes. We have priced these at the standard pot size available from supermarkets, but if you use a lot, the larger packets from the international aisle or Asian supermarkets are better value, even if the initial cost is slightly more. They lose heat over time but do not spoil, so if yours are old just add a little extra. Dried mixed herbs: again the bigger packs are usually better value, but they lose flavour over time so it’s really only beneficial to bulk buy if you use them often. Paprika: check the international aisle as you can sometimes get large packets for less than the cost of a standard supermarket pot. Ground cumin: large packs in the international aisle can be cheaper than the standard pots. If you have a pestle and mortar or a spice grinder, buy whole cumin seeds and grind them when required as they keep fresh for longer. Curry powder: this comes in many types from mild to hot, plus some specific spice blends (tikka, madras etc). All will work in our recipes so use whatever you prefer. White wine vinegar: any mild vinegar will do, such as cider vinegar, but white wine vinegar tends to be the cheapest. Stock cubes: the price is the same for all flavours so pick your favourite. Chicken and vegetable stock cubes are the most versatile. Tomato ketchup: own brand varieties are cheap and useful for adding flavour to sauces. Plus, a dollop on the side can perk up many a dinner. Soy sauce: dark soy sauce gives the most bang for your buck, but any type will do. Whole milk: we have specified full-fat dairy milk, but it’s fine to use whatever milk you have available, including dairy-free options. Cheddar: keep in mind that cheese can be frozen to reduce waste. Butter: salted and unsalted are the same price, but unsalted is probably the most useful for cooking as you can add salt separately if needed. It freezes well, too. Garlic: whole bulbs are the cheapest, and you can peel, chop and freeze them to prevent waste. Potatoes: although they're probably the most perishable item in the store cupboard, they will keep for months (yes, really!) if you can store them in ideal conditions (completely dark and cool, but not fridge cold). Loose potatoes can sometimes be found at the same price as the big budget bags, this isn't consistent throughout the year. They can be substituted for tinned potatoes, which we've included in some recipes as they often come in food bank packages. Onions: you can often buy these singly at excellent prices, but as this isn't always the case we've added them to the store cupboard to take advantage of bulk offers. Dried pasta: penne tends to be the cheapest, but any shape is fine. Rice: we chose long grain rice for its versatility and cheap price, but any type is fine. Brown sliced bread: any bread works so use what you have in, though seeded breads aren’t great for making breadcrumbs. This is another ingredient to freeze if you have room. Peas (frozen): if you don’t have a freezer, tinned peas can be substituted although they do cost more. Sweetcorn (frozen): cheaper than tinned and you can use exactly the amount you need, reducing waste. For vegan recipes, we have swapped the milk for a non-dairy substitute (soy milk is the cheapest), cheese for nutritional yeast and butter for yeast extract. As well as considering cost, we've made sure there's a varied mix of recipes, with plenty of veggie and vegan options, family-friendly dinners and meals for two. Many of the recipes also include long-shelf life ingredients you might receive in food bank parcels, such as tinned food and dried goods like rice and pasta. We have tried very hard to make these recipes helpful for people struggling with their food budget, but we are aware of the limitations of cheap recipes and the fact that, for some people, money just won't stretch far enough. If you or someone you know is in this situation, here is information on how to get advice and support."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb36eb3bdbfd0cbff8c3"
}
|
98bdccfb26615e427178f80e32f95c5254e2117e1a0939564629f53441020d15
|
Miso and beer marinated chicken recipe
An average of 4.1 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_and_beer_marinated_28920_16x9.jpg East meets west as the intense savoury flavour of Japanese miso paste combines with the fruity bitterness of British beer in this chicken recipe. We cooked it on the barbecue but it’s just as good baked in the oven. 8 chicken thighs and drumsticks, skin on 8 chicken thighs and drumsticks, skin on 150g/5½oz miso paste 100ml/3½fl oz beer 75g/2¾oz granulated sugar2 garlic cloves, crushed1 tbsp flaked dulse1 tsp sriracha chilli sauce (optional)salt and pepper 150g/5½oz miso paste 100ml/3½fl oz beer 75g/2¾oz granulated sugar 2 garlic cloves, crushed 1 tbsp flaked dulse 1 tsp sriracha chilli sauce (optional) salt and pepper 1 tbsp sesame oil1 tbsp sesame seedsdried chilli flakesbunch spring onions, finely shredded 1 tbsp sesame oil 1 tbsp sesame seeds dried chilli flakes bunch spring onions, finely shredded Method Cut three or four slashes into each chicken piece, through the skin and into the flesh. Whisk all the marinade ingredients together until the sugar has dissolved and there are no lumps of miso. Season with salt and pepper and add a splash of water if it is very thick. Spoon off around 50ml/2fl oz of the marinade to use for basting later. Add the chicken pieces to the marinade. Cover and leave in the fridge for at least 2 hours, or overnight. An hour before you want to cook the chicken, remove it from the fridge to return to room temperature. Add the sesame oil to the reserved marinade. Light the barbecue. When the flames have died down and the coals are glowing, place the chicken on the cooler parts of the grill and baste with the reserved marinade. Cook for 20–25 minutes, turning and basting regularly, then finish off on the hottest part of the grill. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. This recipe can also be baked in the oven. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper and add the chicken pieces. Roast for around 40 minutes, turning and basting two or three times.To serve, sprinkle with the sesame seeds, chilli flakes and spring onions. Cut three or four slashes into each chicken piece, through the skin and into the flesh. Cut three or four slashes into each chicken piece, through the skin and into the flesh. Whisk all the marinade ingredients together until the sugar has dissolved and there are no lumps of miso. Season with salt and pepper and add a splash of water if it is very thick. Spoon off around 50ml/2fl oz of the marinade to use for basting later. Add the chicken pieces to the marinade. Cover and leave in the fridge for at least 2 hours, or overnight. Whisk all the marinade ingredients together until the sugar has dissolved and there are no lumps of miso. Season with salt and pepper and add a splash of water if it is very thick. Spoon off around 50ml/2fl oz of the marinade to use for basting later. Add the chicken pieces to the marinade. Cover and leave in the fridge for at least 2 hours, or overnight. An hour before you want to cook the chicken, remove it from the fridge to return to room temperature. An hour before you want to cook the chicken, remove it from the fridge to return to room temperature. Add the sesame oil to the reserved marinade. Add the sesame oil to the reserved marinade. Light the barbecue. When the flames have died down and the coals are glowing, place the chicken on the cooler parts of the grill and baste with the reserved marinade. Cook for 20–25 minutes, turning and basting regularly, then finish off on the hottest part of the grill. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. This recipe can also be baked in the oven. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper and add the chicken pieces. Roast for around 40 minutes, turning and basting two or three times. Light the barbecue. When the flames have died down and the coals are glowing, place the chicken on the cooler parts of the grill and baste with the reserved marinade. Cook for 20–25 minutes, turning and basting regularly, then finish off on the hottest part of the grill. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. This recipe can also be baked in the oven. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper and add the chicken pieces. Roast for around 40 minutes, turning and basting two or three times. To serve, sprinkle with the sesame seeds, chilli flakes and spring onions. To serve, sprinkle with the sesame seeds, chilli flakes and spring onions. Recipe tips We used brown rice miso but you can use any kind of miso paste. Instead of chicken pieces you can also cook a whole spatchcocked chicken. Cook as directed in step 5, but for 5–10 minutes longer, until the chicken is cooked through and all the juices run clear.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/miso_and_beer_marinated_28920",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Miso and beer marinated chicken recipe",
"content": "An average of 4.1 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_and_beer_marinated_28920_16x9.jpg East meets west as the intense savoury flavour of Japanese miso paste combines with the fruity bitterness of British beer in this chicken recipe. We cooked it on the barbecue but it’s just as good baked in the oven. 8 chicken thighs and drumsticks, skin on 8 chicken thighs and drumsticks, skin on 150g/5½oz miso paste 100ml/3½fl oz beer 75g/2¾oz granulated sugar2 garlic cloves, crushed1 tbsp flaked dulse1 tsp sriracha chilli sauce (optional)salt and pepper 150g/5½oz miso paste 100ml/3½fl oz beer 75g/2¾oz granulated sugar 2 garlic cloves, crushed 1 tbsp flaked dulse 1 tsp sriracha chilli sauce (optional) salt and pepper 1 tbsp sesame oil1 tbsp sesame seedsdried chilli flakesbunch spring onions, finely shredded 1 tbsp sesame oil 1 tbsp sesame seeds dried chilli flakes bunch spring onions, finely shredded Method Cut three or four slashes into each chicken piece, through the skin and into the flesh. Whisk all the marinade ingredients together until the sugar has dissolved and there are no lumps of miso. Season with salt and pepper and add a splash of water if it is very thick. Spoon off around 50ml/2fl oz of the marinade to use for basting later. Add the chicken pieces to the marinade. Cover and leave in the fridge for at least 2 hours, or overnight. An hour before you want to cook the chicken, remove it from the fridge to return to room temperature. Add the sesame oil to the reserved marinade. Light the barbecue. When the flames have died down and the coals are glowing, place the chicken on the cooler parts of the grill and baste with the reserved marinade. Cook for 20–25 minutes, turning and basting regularly, then finish off on the hottest part of the grill. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. This recipe can also be baked in the oven. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper and add the chicken pieces. Roast for around 40 minutes, turning and basting two or three times.To serve, sprinkle with the sesame seeds, chilli flakes and spring onions. Cut three or four slashes into each chicken piece, through the skin and into the flesh. Cut three or four slashes into each chicken piece, through the skin and into the flesh. Whisk all the marinade ingredients together until the sugar has dissolved and there are no lumps of miso. Season with salt and pepper and add a splash of water if it is very thick. Spoon off around 50ml/2fl oz of the marinade to use for basting later. Add the chicken pieces to the marinade. Cover and leave in the fridge for at least 2 hours, or overnight. Whisk all the marinade ingredients together until the sugar has dissolved and there are no lumps of miso. Season with salt and pepper and add a splash of water if it is very thick. Spoon off around 50ml/2fl oz of the marinade to use for basting later. Add the chicken pieces to the marinade. Cover and leave in the fridge for at least 2 hours, or overnight. An hour before you want to cook the chicken, remove it from the fridge to return to room temperature. An hour before you want to cook the chicken, remove it from the fridge to return to room temperature. Add the sesame oil to the reserved marinade. Add the sesame oil to the reserved marinade. Light the barbecue. When the flames have died down and the coals are glowing, place the chicken on the cooler parts of the grill and baste with the reserved marinade. Cook for 20–25 minutes, turning and basting regularly, then finish off on the hottest part of the grill. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. This recipe can also be baked in the oven. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper and add the chicken pieces. Roast for around 40 minutes, turning and basting two or three times. Light the barbecue. When the flames have died down and the coals are glowing, place the chicken on the cooler parts of the grill and baste with the reserved marinade. Cook for 20–25 minutes, turning and basting regularly, then finish off on the hottest part of the grill. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. This recipe can also be baked in the oven. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper and add the chicken pieces. Roast for around 40 minutes, turning and basting two or three times. To serve, sprinkle with the sesame seeds, chilli flakes and spring onions. To serve, sprinkle with the sesame seeds, chilli flakes and spring onions. Recipe tips We used brown rice miso but you can use any kind of miso paste. Instead of chicken pieces you can also cook a whole spatchcocked chicken. Cook as directed in step 5, but for 5–10 minutes longer, until the chicken is cooked through and all the juices run clear."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb37eb3bdbfd0cbff8c4"
}
|
bc87729f2204af7adf8d3b872c37d7be99d53938b51bfe5c9d0605fe632719f0
|
Spicy prawn rice with fried egg recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_prawn_rice_with_44043_16x9.jpg This is a super simple, super tasty dinner that's all the better for the fried egg on top! 2 tbsp groundnut oil 1 shallot, finely sliced1 clove garlic, sliced1 red chilli, sliced75g/2¾oz raw king prawns55g/2oz basmati rice, cooked to packet instructions and cooled½ tsp light soy sauce½ lime, juice only½ tsp soft dark brown sugar½ tsp tomato purée2 spring onions, sliced1 carrot, peeled into ribbons 1 free-range eggsea salt and white pepper 2 tbsp groundnut oil 1 shallot, finely sliced 1 clove garlic, sliced 1 red chilli, sliced 75g/2¾oz raw king prawns 55g/2oz basmati rice, cooked to packet instructions and cooled ½ tsp light soy sauce ½ lime, juice only ½ tsp soft dark brown sugar ½ tsp tomato purée 2 spring onions, sliced 1 carrot, peeled into ribbons 1 free-range egg sea salt and white pepper Method Heat 1 tablespoon of groundnut oil in a wok, add the shallot, garlic and red chilli and stir-fry for 2 minutes. Add the prawns, stir-fry for 1 minute, then add the cold rice and fry for a further minute. Mix the soy sauce, lime juice, brown sugar and tomato purée together in a small bowl and add to the pan, along with the spring onions and carrot ribbons and mix well. Continue to cook over a medium heat for 5 minutes, stirring occasionally.Heat 1 tablespoon of groundnut oil in a small frying pan, crack the egg in and place over a medium high heat. Fry the egg for a minute or so, using a spatula to baste the hot oil over the yolk to cook it to your liking. Season the rice with salt and white pepper and serve in a shallow bowl. Top with the fried egg. Heat 1 tablespoon of groundnut oil in a wok, add the shallot, garlic and red chilli and stir-fry for 2 minutes. Add the prawns, stir-fry for 1 minute, then add the cold rice and fry for a further minute. Heat 1 tablespoon of groundnut oil in a wok, add the shallot, garlic and red chilli and stir-fry for 2 minutes. Add the prawns, stir-fry for 1 minute, then add the cold rice and fry for a further minute. Mix the soy sauce, lime juice, brown sugar and tomato purée together in a small bowl and add to the pan, along with the spring onions and carrot ribbons and mix well. Continue to cook over a medium heat for 5 minutes, stirring occasionally. Mix the soy sauce, lime juice, brown sugar and tomato purée together in a small bowl and add to the pan, along with the spring onions and carrot ribbons and mix well. Continue to cook over a medium heat for 5 minutes, stirring occasionally. Heat 1 tablespoon of groundnut oil in a small frying pan, crack the egg in and place over a medium high heat. Fry the egg for a minute or so, using a spatula to baste the hot oil over the yolk to cook it to your liking. Heat 1 tablespoon of groundnut oil in a small frying pan, crack the egg in and place over a medium high heat. Fry the egg for a minute or so, using a spatula to baste the hot oil over the yolk to cook it to your liking. Season the rice with salt and white pepper and serve in a shallow bowl. Top with the fried egg. Season the rice with salt and white pepper and serve in a shallow bowl. Top with the fried egg.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spicy_prawn_rice_with_44043",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spicy prawn rice with fried egg 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/spicy_prawn_rice_with_44043_16x9.jpg This is a super simple, super tasty dinner that's all the better for the fried egg on top! 2 tbsp groundnut oil 1 shallot, finely sliced1 clove garlic, sliced1 red chilli, sliced75g/2¾oz raw king prawns55g/2oz basmati rice, cooked to packet instructions and cooled½ tsp light soy sauce½ lime, juice only½ tsp soft dark brown sugar½ tsp tomato purée2 spring onions, sliced1 carrot, peeled into ribbons 1 free-range eggsea salt and white pepper 2 tbsp groundnut oil 1 shallot, finely sliced 1 clove garlic, sliced 1 red chilli, sliced 75g/2¾oz raw king prawns 55g/2oz basmati rice, cooked to packet instructions and cooled ½ tsp light soy sauce ½ lime, juice only ½ tsp soft dark brown sugar ½ tsp tomato purée 2 spring onions, sliced 1 carrot, peeled into ribbons 1 free-range egg sea salt and white pepper Method Heat 1 tablespoon of groundnut oil in a wok, add the shallot, garlic and red chilli and stir-fry for 2 minutes. Add the prawns, stir-fry for 1 minute, then add the cold rice and fry for a further minute. Mix the soy sauce, lime juice, brown sugar and tomato purée together in a small bowl and add to the pan, along with the spring onions and carrot ribbons and mix well. Continue to cook over a medium heat for 5 minutes, stirring occasionally.Heat 1 tablespoon of groundnut oil in a small frying pan, crack the egg in and place over a medium high heat. Fry the egg for a minute or so, using a spatula to baste the hot oil over the yolk to cook it to your liking. Season the rice with salt and white pepper and serve in a shallow bowl. Top with the fried egg. Heat 1 tablespoon of groundnut oil in a wok, add the shallot, garlic and red chilli and stir-fry for 2 minutes. Add the prawns, stir-fry for 1 minute, then add the cold rice and fry for a further minute. Heat 1 tablespoon of groundnut oil in a wok, add the shallot, garlic and red chilli and stir-fry for 2 minutes. Add the prawns, stir-fry for 1 minute, then add the cold rice and fry for a further minute. Mix the soy sauce, lime juice, brown sugar and tomato purée together in a small bowl and add to the pan, along with the spring onions and carrot ribbons and mix well. Continue to cook over a medium heat for 5 minutes, stirring occasionally. Mix the soy sauce, lime juice, brown sugar and tomato purée together in a small bowl and add to the pan, along with the spring onions and carrot ribbons and mix well. Continue to cook over a medium heat for 5 minutes, stirring occasionally. Heat 1 tablespoon of groundnut oil in a small frying pan, crack the egg in and place over a medium high heat. Fry the egg for a minute or so, using a spatula to baste the hot oil over the yolk to cook it to your liking. Heat 1 tablespoon of groundnut oil in a small frying pan, crack the egg in and place over a medium high heat. Fry the egg for a minute or so, using a spatula to baste the hot oil over the yolk to cook it to your liking. Season the rice with salt and white pepper and serve in a shallow bowl. Top with the fried egg. Season the rice with salt and white pepper and serve in a shallow bowl. Top with the fried egg."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb37eb3bdbfd0cbff8c5"
}
|
ad5ba582a7cc977863323d978e33a230cf30900eca7a3ac904159e8e206413d4
|
Golden chicken legs over curried corn and coconut recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/golden_chicken_legs_over_51893_16x9.jpg Crisp, golden and juicy chicken legs with a sweet, fragrant, gently curried coconut sauce. What more could you want? 2 chicken legs (or 4 chicken thighs, skin on and bone in)2 tsp vegetable oil1 onion, finely sliced1 tbsp mild curry powder400ml tin coconut milk (60–70% coconut extract)340g tin sweetcorn (drained weight 285g/10¼oz), drained and rinsed100g/3½oz basmati ricegenerous handful fresh coriander leavessalt 2 chicken legs (or 4 chicken thighs, skin on and bone in) 2 tsp vegetable oil 1 onion, finely sliced 1 tbsp mild curry powder 400ml tin coconut milk (60–70% coconut extract) 340g tin sweetcorn (drained weight 285g/10¼oz), drained and rinsed 100g/3½oz basmati rice generous handful fresh coriander leaves salt Method Pat the chicken pieces dry using kitchen paper and then sprinkle generously all over with salt. Select a heavy-bottomed ovenproof frying pan with a lid or shallow casserole in which the chicken easily fits in a single layer. Heat the oil over a medium–high heat. Lay the chicken legs skin-side down in the pan and fry for 6 minutes without moving them, so the skin becomes nice and browned. Use tongs to hold the chicken as you cook and colour the edges for another 2 minutes, before turning the legs over to fry on the other side for 2–3 minutes. Transfer to a plate. Reduce the heat to low–medium. Add the onion to the pan and stir well. Cover with a lid and cook for 5 minutes, until the onions colour a little. Preheat the oven to 200C/180C Fan/Gas 6.Add the curry powder to the onions. Stir, then spoon in the thick top layer of the coconut milk (if your coconut milk hasn't separated, just add a few tablespoons). Fry for 1½ minutes, then pour in the remaining coconut milk and the sweetcorn. Place the chicken legs on top, skin-side up. Transfer to the oven and cook, uncovered, for 15 minutes. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.Meanwhile, cook the rice in a saucepan of gently boiling water, according to packet instructions. Drain and leave a clean tea towel over the top to keep warm.Divide the rice between two bowls. Transfer the chicken to the bowls using a slotted spoon and place on the rice. Stir two-thirds of the coriander leaves through the sauce in the pan. Spoon the sauce all over the chicken and rice (it should be like a broth, see Tip). Garnish with the remaining coriander and serve. Pat the chicken pieces dry using kitchen paper and then sprinkle generously all over with salt. Pat the chicken pieces dry using kitchen paper and then sprinkle generously all over with salt. Select a heavy-bottomed ovenproof frying pan with a lid or shallow casserole in which the chicken easily fits in a single layer. Heat the oil over a medium–high heat. Lay the chicken legs skin-side down in the pan and fry for 6 minutes without moving them, so the skin becomes nice and browned. Use tongs to hold the chicken as you cook and colour the edges for another 2 minutes, before turning the legs over to fry on the other side for 2–3 minutes. Transfer to a plate. Select a heavy-bottomed ovenproof frying pan with a lid or shallow casserole in which the chicken easily fits in a single layer. Heat the oil over a medium–high heat. Lay the chicken legs skin-side down in the pan and fry for 6 minutes without moving them, so the skin becomes nice and browned. Use tongs to hold the chicken as you cook and colour the edges for another 2 minutes, before turning the legs over to fry on the other side for 2–3 minutes. Transfer to a plate. Reduce the heat to low–medium. Add the onion to the pan and stir well. Cover with a lid and cook for 5 minutes, until the onions colour a little. Reduce the heat to low–medium. Add the onion to the pan and stir well. Cover with a lid and cook for 5 minutes, until the onions colour a little. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Add the curry powder to the onions. Stir, then spoon in the thick top layer of the coconut milk (if your coconut milk hasn't separated, just add a few tablespoons). Fry for 1½ minutes, then pour in the remaining coconut milk and the sweetcorn. Place the chicken legs on top, skin-side up. Transfer to the oven and cook, uncovered, for 15 minutes. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Add the curry powder to the onions. Stir, then spoon in the thick top layer of the coconut milk (if your coconut milk hasn't separated, just add a few tablespoons). Fry for 1½ minutes, then pour in the remaining coconut milk and the sweetcorn. Place the chicken legs on top, skin-side up. Transfer to the oven and cook, uncovered, for 15 minutes. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Meanwhile, cook the rice in a saucepan of gently boiling water, according to packet instructions. Drain and leave a clean tea towel over the top to keep warm. Meanwhile, cook the rice in a saucepan of gently boiling water, according to packet instructions. Drain and leave a clean tea towel over the top to keep warm. Divide the rice between two bowls. Transfer the chicken to the bowls using a slotted spoon and place on the rice. Stir two-thirds of the coriander leaves through the sauce in the pan. Spoon the sauce all over the chicken and rice (it should be like a broth, see Tip). Garnish with the remaining coriander and serve. Divide the rice between two bowls. Transfer the chicken to the bowls using a slotted spoon and place on the rice. Stir two-thirds of the coriander leaves through the sauce in the pan. Spoon the sauce all over the chicken and rice (it should be like a broth, see Tip). Garnish with the remaining coriander and serve. Recipe tips The sauce is meant to be like a broth and this dish should be eaten with forks and spoons. But depending on appetite, there may still be some leftover. If so, this will happily form the base of another meal (to be served with stir-fried sugar-snap peas, carrots and beansprouts, for example) or a soup on another day.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/golden_chicken_legs_over_51893",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Golden chicken legs over curried corn and coconut recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/golden_chicken_legs_over_51893_16x9.jpg Crisp, golden and juicy chicken legs with a sweet, fragrant, gently curried coconut sauce. What more could you want? 2 chicken legs (or 4 chicken thighs, skin on and bone in)2 tsp vegetable oil1 onion, finely sliced1 tbsp mild curry powder400ml tin coconut milk (60–70% coconut extract)340g tin sweetcorn (drained weight 285g/10¼oz), drained and rinsed100g/3½oz basmati ricegenerous handful fresh coriander leavessalt 2 chicken legs (or 4 chicken thighs, skin on and bone in) 2 tsp vegetable oil 1 onion, finely sliced 1 tbsp mild curry powder 400ml tin coconut milk (60–70% coconut extract) 340g tin sweetcorn (drained weight 285g/10¼oz), drained and rinsed 100g/3½oz basmati rice generous handful fresh coriander leaves salt Method Pat the chicken pieces dry using kitchen paper and then sprinkle generously all over with salt. Select a heavy-bottomed ovenproof frying pan with a lid or shallow casserole in which the chicken easily fits in a single layer. Heat the oil over a medium–high heat. Lay the chicken legs skin-side down in the pan and fry for 6 minutes without moving them, so the skin becomes nice and browned. Use tongs to hold the chicken as you cook and colour the edges for another 2 minutes, before turning the legs over to fry on the other side for 2–3 minutes. Transfer to a plate. Reduce the heat to low–medium. Add the onion to the pan and stir well. Cover with a lid and cook for 5 minutes, until the onions colour a little. Preheat the oven to 200C/180C Fan/Gas 6.Add the curry powder to the onions. Stir, then spoon in the thick top layer of the coconut milk (if your coconut milk hasn't separated, just add a few tablespoons). Fry for 1½ minutes, then pour in the remaining coconut milk and the sweetcorn. Place the chicken legs on top, skin-side up. Transfer to the oven and cook, uncovered, for 15 minutes. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.Meanwhile, cook the rice in a saucepan of gently boiling water, according to packet instructions. Drain and leave a clean tea towel over the top to keep warm.Divide the rice between two bowls. Transfer the chicken to the bowls using a slotted spoon and place on the rice. Stir two-thirds of the coriander leaves through the sauce in the pan. Spoon the sauce all over the chicken and rice (it should be like a broth, see Tip). Garnish with the remaining coriander and serve. Pat the chicken pieces dry using kitchen paper and then sprinkle generously all over with salt. Pat the chicken pieces dry using kitchen paper and then sprinkle generously all over with salt. Select a heavy-bottomed ovenproof frying pan with a lid or shallow casserole in which the chicken easily fits in a single layer. Heat the oil over a medium–high heat. Lay the chicken legs skin-side down in the pan and fry for 6 minutes without moving them, so the skin becomes nice and browned. Use tongs to hold the chicken as you cook and colour the edges for another 2 minutes, before turning the legs over to fry on the other side for 2–3 minutes. Transfer to a plate. Select a heavy-bottomed ovenproof frying pan with a lid or shallow casserole in which the chicken easily fits in a single layer. Heat the oil over a medium–high heat. Lay the chicken legs skin-side down in the pan and fry for 6 minutes without moving them, so the skin becomes nice and browned. Use tongs to hold the chicken as you cook and colour the edges for another 2 minutes, before turning the legs over to fry on the other side for 2–3 minutes. Transfer to a plate. Reduce the heat to low–medium. Add the onion to the pan and stir well. Cover with a lid and cook for 5 minutes, until the onions colour a little. Reduce the heat to low–medium. Add the onion to the pan and stir well. Cover with a lid and cook for 5 minutes, until the onions colour a little. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Add the curry powder to the onions. Stir, then spoon in the thick top layer of the coconut milk (if your coconut milk hasn't separated, just add a few tablespoons). Fry for 1½ minutes, then pour in the remaining coconut milk and the sweetcorn. Place the chicken legs on top, skin-side up. Transfer to the oven and cook, uncovered, for 15 minutes. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Add the curry powder to the onions. Stir, then spoon in the thick top layer of the coconut milk (if your coconut milk hasn't separated, just add a few tablespoons). Fry for 1½ minutes, then pour in the remaining coconut milk and the sweetcorn. Place the chicken legs on top, skin-side up. Transfer to the oven and cook, uncovered, for 15 minutes. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Meanwhile, cook the rice in a saucepan of gently boiling water, according to packet instructions. Drain and leave a clean tea towel over the top to keep warm. Meanwhile, cook the rice in a saucepan of gently boiling water, according to packet instructions. Drain and leave a clean tea towel over the top to keep warm. Divide the rice between two bowls. Transfer the chicken to the bowls using a slotted spoon and place on the rice. Stir two-thirds of the coriander leaves through the sauce in the pan. Spoon the sauce all over the chicken and rice (it should be like a broth, see Tip). Garnish with the remaining coriander and serve. Divide the rice between two bowls. Transfer the chicken to the bowls using a slotted spoon and place on the rice. Stir two-thirds of the coriander leaves through the sauce in the pan. Spoon the sauce all over the chicken and rice (it should be like a broth, see Tip). Garnish with the remaining coriander and serve. Recipe tips The sauce is meant to be like a broth and this dish should be eaten with forks and spoons. But depending on appetite, there may still be some leftover. If so, this will happily form the base of another meal (to be served with stir-fried sugar-snap peas, carrots and beansprouts, for example) or a soup on another day."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb37eb3bdbfd0cbff8c6"
}
|
5300629906541ddcaea4eb787cf81a2f24e2476fcccd0a7033083536ea35b906
|
Prawn spaghetti with tomato, basil and chilli recipe
An average of 4.6 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_spaghetti_with_13071_16x9.jpg High in protein and low in fat, this fiery prawn and tomato spaghetti is a deliciously quick and easy dinner for two. Each serving provides 429 kcal, 31g protein, 56g carbohydrates (of which 12g sugars), 6g fat, 11g fibre and 0.6g salt. 1 tbsp olive oil200g/7oz raw king prawns, deveined2 garlic cloves, thinly sliced1 small Scotch bonnet chilli, deseeded and finely chopped, or a pinch of dried chilli flakes1 tbsp tomato purée 400g tin chopped tomatoes175g/6oz wholewheat spaghetti large bunch basil, leaves roughly torn 1 tbsp olive oil 200g/7oz raw king prawns, deveined 2 garlic cloves, thinly sliced 1 small Scotch bonnet chilli, deseeded and finely chopped, or a pinch of dried chilli flakes 1 tbsp tomato purée 400g tin chopped tomatoes 175g/6oz wholewheat spaghetti large bunch basil, leaves roughly torn Method Heat half the oil in a deep frying pan over a high heat. Add the prawns and half the garlic. Fry for 2–3 minutes or until the prawns turn pink. Tip onto a plate and set aside.Reduce the heat to medium. Add the remaining oil, the rest of the garlic and the chilli. Fry for 2 minutes. Add the tomato purée and chopped tomatoes, bring to the boil, then reduce the heat to a gentle simmer and cook for 15 minutes. Meanwhile, cook the pasta in a pan of salted water according to the packet instructions. Drain the pasta, reserving the cooking water. Add the pasta to the sauce with a ladleful of the reserved cooking water and toss together to coat the pasta. Return the prawns to the pan, add the basil and toss everything together. Heat half the oil in a deep frying pan over a high heat. Add the prawns and half the garlic. Fry for 2–3 minutes or until the prawns turn pink. Tip onto a plate and set aside. Heat half the oil in a deep frying pan over a high heat. Add the prawns and half the garlic. Fry for 2–3 minutes or until the prawns turn pink. Tip onto a plate and set aside. Reduce the heat to medium. Add the remaining oil, the rest of the garlic and the chilli. Fry for 2 minutes. Add the tomato purée and chopped tomatoes, bring to the boil, then reduce the heat to a gentle simmer and cook for 15 minutes. Reduce the heat to medium. Add the remaining oil, the rest of the garlic and the chilli. Fry for 2 minutes. Add the tomato purée and chopped tomatoes, bring to the boil, then reduce the heat to a gentle simmer and cook for 15 minutes. Meanwhile, cook the pasta in a pan of salted water according to the packet instructions. Meanwhile, cook the pasta in a pan of salted water according to the packet instructions. Drain the pasta, reserving the cooking water. Add the pasta to the sauce with a ladleful of the reserved cooking water and toss together to coat the pasta. Return the prawns to the pan, add the basil and toss everything together. Drain the pasta, reserving the cooking water. Add the pasta to the sauce with a ladleful of the reserved cooking water and toss together to coat the pasta. Return the prawns to the pan, add the basil and toss everything together.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/prawn_spaghetti_with_13071",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Prawn spaghetti with tomato, basil and chilli recipe",
"content": "An average of 4.6 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_spaghetti_with_13071_16x9.jpg High in protein and low in fat, this fiery prawn and tomato spaghetti is a deliciously quick and easy dinner for two. Each serving provides 429 kcal, 31g protein, 56g carbohydrates (of which 12g sugars), 6g fat, 11g fibre and 0.6g salt. 1 tbsp olive oil200g/7oz raw king prawns, deveined2 garlic cloves, thinly sliced1 small Scotch bonnet chilli, deseeded and finely chopped, or a pinch of dried chilli flakes1 tbsp tomato purée 400g tin chopped tomatoes175g/6oz wholewheat spaghetti large bunch basil, leaves roughly torn 1 tbsp olive oil 200g/7oz raw king prawns, deveined 2 garlic cloves, thinly sliced 1 small Scotch bonnet chilli, deseeded and finely chopped, or a pinch of dried chilli flakes 1 tbsp tomato purée 400g tin chopped tomatoes 175g/6oz wholewheat spaghetti large bunch basil, leaves roughly torn Method Heat half the oil in a deep frying pan over a high heat. Add the prawns and half the garlic. Fry for 2–3 minutes or until the prawns turn pink. Tip onto a plate and set aside.Reduce the heat to medium. Add the remaining oil, the rest of the garlic and the chilli. Fry for 2 minutes. Add the tomato purée and chopped tomatoes, bring to the boil, then reduce the heat to a gentle simmer and cook for 15 minutes. Meanwhile, cook the pasta in a pan of salted water according to the packet instructions. Drain the pasta, reserving the cooking water. Add the pasta to the sauce with a ladleful of the reserved cooking water and toss together to coat the pasta. Return the prawns to the pan, add the basil and toss everything together. Heat half the oil in a deep frying pan over a high heat. Add the prawns and half the garlic. Fry for 2–3 minutes or until the prawns turn pink. Tip onto a plate and set aside. Heat half the oil in a deep frying pan over a high heat. Add the prawns and half the garlic. Fry for 2–3 minutes or until the prawns turn pink. Tip onto a plate and set aside. Reduce the heat to medium. Add the remaining oil, the rest of the garlic and the chilli. Fry for 2 minutes. Add the tomato purée and chopped tomatoes, bring to the boil, then reduce the heat to a gentle simmer and cook for 15 minutes. Reduce the heat to medium. Add the remaining oil, the rest of the garlic and the chilli. Fry for 2 minutes. Add the tomato purée and chopped tomatoes, bring to the boil, then reduce the heat to a gentle simmer and cook for 15 minutes. Meanwhile, cook the pasta in a pan of salted water according to the packet instructions. Meanwhile, cook the pasta in a pan of salted water according to the packet instructions. Drain the pasta, reserving the cooking water. Add the pasta to the sauce with a ladleful of the reserved cooking water and toss together to coat the pasta. Return the prawns to the pan, add the basil and toss everything together. Drain the pasta, reserving the cooking water. Add the pasta to the sauce with a ladleful of the reserved cooking water and toss together to coat the pasta. Return the prawns to the pan, add the basil and toss everything together."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb38eb3bdbfd0cbff8c7"
}
|
a3b75db126e5c6a9495b19eccd80003505f88fe87c21017492dba320aea6fb90
|
Aubergine parmigiana orzo recipe
An average of 4.6 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/parmigiana_orzo_50987_16x9.jpg This all-in-one aubergine parmigiana orzo is the perfect midweek meal. Gooey mozzarella and perfectly cooked aubergine in a rich tomato sauce. 2 aubergines 6 tbsp olive oil 1 red onion, finely diced 2 garlic cloves, finely chopped pinch chilli flakes (optional)handful basil, roughly chopped 75ml/2½fl oz white wine 10 cherry tomatoes, halved 300g/10½oz orzo690g jar passata1 tbsp sugar 150g/5½oz mini-mozzarella balls, halved bag rocket (optional) parmesan (optional) extra virgin olive oil (optional) salt and freshly ground black pepper 2 aubergines 6 tbsp olive oil 1 red onion, finely diced 2 garlic cloves, finely chopped pinch chilli flakes (optional) handful basil, roughly chopped 75ml/2½fl oz white wine 10 cherry tomatoes, halved 300g/10½oz orzo 690g jar passata 1 tbsp sugar 150g/5½oz mini-mozzarella balls, halved bag rocket (optional) parmesan (optional) extra virgin olive oil (optional) salt and freshly ground black pepper Method Slice the aubergines into 1cm/½ in thick strips and lay on a chopping board. Season with salt on both sides and leave for 10 minutes while you prepare the rest of your ingredients. Heat a sauté pan or frying pan with a lid over a medium heat, add 2 tablespoons of the olive oil and fry the onion for 5 minutes, or until softened, and starting to colour. Add the garlic, chilli flakes (if using) and half the basil and continue to cook for 2–3 minutes. Turn the heat up to medium-high heat and add the white wine to the pan. Cook until the wine has almost all evaporated. While the wine cooks off, pat dry the aubergine slices then cut into 1cm/½ in cubes and add to the pan. Drizzle over the remaining olive oil and cook for another 10–15 minutes, or until the aubergine has started to colour and reduce in size. Season to taste with salt and pepper. Stir in the cherry tomatoes and orzo to combine, then add the passata, sugar and enough hot water to just cover the orzo. Season with salt and pepper, cover and simmer for 10 minutes, or until the orzo is cooked, stirring now and again to avoid any sticking. (Add a dash of hot water if it starts to look like its drying out.) Once cooked, remove from the hob and stir though the mozzarella and remaining basil just before serving. If liked, top each plated dish with a handful of rocket, shavings of parmesan and a final drizzle of extra virgin olive oil. Serve. Slice the aubergines into 1cm/½ in thick strips and lay on a chopping board. Season with salt on both sides and leave for 10 minutes while you prepare the rest of your ingredients. Slice the aubergines into 1cm/½ in thick strips and lay on a chopping board. Season with salt on both sides and leave for 10 minutes while you prepare the rest of your ingredients. Heat a sauté pan or frying pan with a lid over a medium heat, add 2 tablespoons of the olive oil and fry the onion for 5 minutes, or until softened, and starting to colour. Add the garlic, chilli flakes (if using) and half the basil and continue to cook for 2–3 minutes. Heat a sauté pan or frying pan with a lid over a medium heat, add 2 tablespoons of the olive oil and fry the onion for 5 minutes, or until softened, and starting to colour. Add the garlic, chilli flakes (if using) and half the basil and continue to cook for 2–3 minutes. Turn the heat up to medium-high heat and add the white wine to the pan. Cook until the wine has almost all evaporated. Turn the heat up to medium-high heat and add the white wine to the pan. Cook until the wine has almost all evaporated. While the wine cooks off, pat dry the aubergine slices then cut into 1cm/½ in cubes and add to the pan. Drizzle over the remaining olive oil and cook for another 10–15 minutes, or until the aubergine has started to colour and reduce in size. Season to taste with salt and pepper. While the wine cooks off, pat dry the aubergine slices then cut into 1cm/½ in cubes and add to the pan. Drizzle over the remaining olive oil and cook for another 10–15 minutes, or until the aubergine has started to colour and reduce in size. Season to taste with salt and pepper. Stir in the cherry tomatoes and orzo to combine, then add the passata, sugar and enough hot water to just cover the orzo. Season with salt and pepper, cover and simmer for 10 minutes, or until the orzo is cooked, stirring now and again to avoid any sticking. (Add a dash of hot water if it starts to look like its drying out.) Stir in the cherry tomatoes and orzo to combine, then add the passata, sugar and enough hot water to just cover the orzo. Season with salt and pepper, cover and simmer for 10 minutes, or until the orzo is cooked, stirring now and again to avoid any sticking. (Add a dash of hot water if it starts to look like its drying out.) Once cooked, remove from the hob and stir though the mozzarella and remaining basil just before serving. If liked, top each plated dish with a handful of rocket, shavings of parmesan and a final drizzle of extra virgin olive oil. Serve. Once cooked, remove from the hob and stir though the mozzarella and remaining basil just before serving. If liked, top each plated dish with a handful of rocket, shavings of parmesan and a final drizzle of extra virgin olive oil. Serve.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/parmigiana_orzo_50987",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Aubergine parmigiana orzo recipe",
"content": "An average of 4.6 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/parmigiana_orzo_50987_16x9.jpg This all-in-one aubergine parmigiana orzo is the perfect midweek meal. Gooey mozzarella and perfectly cooked aubergine in a rich tomato sauce. 2 aubergines 6 tbsp olive oil 1 red onion, finely diced 2 garlic cloves, finely chopped pinch chilli flakes (optional)handful basil, roughly chopped 75ml/2½fl oz white wine 10 cherry tomatoes, halved 300g/10½oz orzo690g jar passata1 tbsp sugar 150g/5½oz mini-mozzarella balls, halved bag rocket (optional) parmesan (optional) extra virgin olive oil (optional) salt and freshly ground black pepper 2 aubergines 6 tbsp olive oil 1 red onion, finely diced 2 garlic cloves, finely chopped pinch chilli flakes (optional) handful basil, roughly chopped 75ml/2½fl oz white wine 10 cherry tomatoes, halved 300g/10½oz orzo 690g jar passata 1 tbsp sugar 150g/5½oz mini-mozzarella balls, halved bag rocket (optional) parmesan (optional) extra virgin olive oil (optional) salt and freshly ground black pepper Method Slice the aubergines into 1cm/½ in thick strips and lay on a chopping board. Season with salt on both sides and leave for 10 minutes while you prepare the rest of your ingredients. Heat a sauté pan or frying pan with a lid over a medium heat, add 2 tablespoons of the olive oil and fry the onion for 5 minutes, or until softened, and starting to colour. Add the garlic, chilli flakes (if using) and half the basil and continue to cook for 2–3 minutes. Turn the heat up to medium-high heat and add the white wine to the pan. Cook until the wine has almost all evaporated. While the wine cooks off, pat dry the aubergine slices then cut into 1cm/½ in cubes and add to the pan. Drizzle over the remaining olive oil and cook for another 10–15 minutes, or until the aubergine has started to colour and reduce in size. Season to taste with salt and pepper. Stir in the cherry tomatoes and orzo to combine, then add the passata, sugar and enough hot water to just cover the orzo. Season with salt and pepper, cover and simmer for 10 minutes, or until the orzo is cooked, stirring now and again to avoid any sticking. (Add a dash of hot water if it starts to look like its drying out.) Once cooked, remove from the hob and stir though the mozzarella and remaining basil just before serving. If liked, top each plated dish with a handful of rocket, shavings of parmesan and a final drizzle of extra virgin olive oil. Serve. Slice the aubergines into 1cm/½ in thick strips and lay on a chopping board. Season with salt on both sides and leave for 10 minutes while you prepare the rest of your ingredients. Slice the aubergines into 1cm/½ in thick strips and lay on a chopping board. Season with salt on both sides and leave for 10 minutes while you prepare the rest of your ingredients. Heat a sauté pan or frying pan with a lid over a medium heat, add 2 tablespoons of the olive oil and fry the onion for 5 minutes, or until softened, and starting to colour. Add the garlic, chilli flakes (if using) and half the basil and continue to cook for 2–3 minutes. Heat a sauté pan or frying pan with a lid over a medium heat, add 2 tablespoons of the olive oil and fry the onion for 5 minutes, or until softened, and starting to colour. Add the garlic, chilli flakes (if using) and half the basil and continue to cook for 2–3 minutes. Turn the heat up to medium-high heat and add the white wine to the pan. Cook until the wine has almost all evaporated. Turn the heat up to medium-high heat and add the white wine to the pan. Cook until the wine has almost all evaporated. While the wine cooks off, pat dry the aubergine slices then cut into 1cm/½ in cubes and add to the pan. Drizzle over the remaining olive oil and cook for another 10–15 minutes, or until the aubergine has started to colour and reduce in size. Season to taste with salt and pepper. While the wine cooks off, pat dry the aubergine slices then cut into 1cm/½ in cubes and add to the pan. Drizzle over the remaining olive oil and cook for another 10–15 minutes, or until the aubergine has started to colour and reduce in size. Season to taste with salt and pepper. Stir in the cherry tomatoes and orzo to combine, then add the passata, sugar and enough hot water to just cover the orzo. Season with salt and pepper, cover and simmer for 10 minutes, or until the orzo is cooked, stirring now and again to avoid any sticking. (Add a dash of hot water if it starts to look like its drying out.) Stir in the cherry tomatoes and orzo to combine, then add the passata, sugar and enough hot water to just cover the orzo. Season with salt and pepper, cover and simmer for 10 minutes, or until the orzo is cooked, stirring now and again to avoid any sticking. (Add a dash of hot water if it starts to look like its drying out.) Once cooked, remove from the hob and stir though the mozzarella and remaining basil just before serving. If liked, top each plated dish with a handful of rocket, shavings of parmesan and a final drizzle of extra virgin olive oil. Serve. Once cooked, remove from the hob and stir though the mozzarella and remaining basil just before serving. If liked, top each plated dish with a handful of rocket, shavings of parmesan and a final drizzle of extra virgin olive oil. Serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb38eb3bdbfd0cbff8c8"
}
|
3409ba989e4b382718a63f04b66124e8d86c03614951fc49dc55652219e2815c
|
Pesto pasta recipe
An average of 2.9 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pesto_pasta_45424_16x9.jpg Eat pasta pesto hot or cold for a delicious budget lunch and add any veg or leftover meat you have in the house. By Sophie Whitbread Shopping list Ingredients 400g/14oz spaghetti190g jar pesto 150g/5½oz kale, stems removed roughly chopped250g/9oz frozen peas 400g/14oz spaghetti 190g jar pesto 150g/5½oz kale, stems removed roughly chopped 250g/9oz frozen peas How-to videos Method Cook the spaghetti according to the packet instructions. Add the kale and peas for the last 1–2 minutes of the cooking time. Drain the pasta and vegetables and stir through the pesto. Serve. Cook the spaghetti according to the packet instructions. Add the kale and peas for the last 1–2 minutes of the cooking time. Cook the spaghetti according to the packet instructions. Add the kale and peas for the last 1–2 minutes of the cooking time. Drain the pasta and vegetables and stir through the pesto. Serve. Drain the pasta and vegetables and stir through the pesto. Serve. How-to videos How to cook pasta perfectly Related recipes Kale and peanut pesto spaghetti. By Silvana Franco 5 ingredient meals recipes (44) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghetti_with_kale_and_99704_16x9.jpg Aubergine parmigiana orzo By Danny Barnett pasta recipes (171) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/parmigiana_orzo_50987_16x9.jpg Prawn spaghetti with tomato, basil and chilli. By Tai Ibitoye pasta recipes (171) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_spaghetti_with_13071_16x9.jpg Prawn and courgette linguine with broad bean salad. By Gennaro Contaldo pasta recipes (171) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_and_courgette_24794_16x9.jpg Creamy red pepper and cashew pasta By Lily Soutter pasta recipes (171) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pepper_cashew_pasta_47575_16x9.jpg Nigel Slater's pasta bolognese. By Nigel Slater spaghetti recipes (100) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghettibolognese_89200_16x9.jpg Slow cooker minestrone. By Jane Hornby spaghetti recipes (100) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_minestrone_24914_16x9.jpg Homemade minestrone. By Simon Rimmer spaghetti recipes (100) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemademinestrone_93768_16x9.jpg
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pesto_pasta_45424",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pesto pasta recipe",
"content": "An average of 2.9 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pesto_pasta_45424_16x9.jpg Eat pasta pesto hot or cold for a delicious budget lunch and add any veg or leftover meat you have in the house. By Sophie Whitbread Shopping list Ingredients 400g/14oz spaghetti190g jar pesto 150g/5½oz kale, stems removed roughly chopped250g/9oz frozen peas 400g/14oz spaghetti 190g jar pesto 150g/5½oz kale, stems removed roughly chopped 250g/9oz frozen peas How-to videos Method Cook the spaghetti according to the packet instructions. Add the kale and peas for the last 1–2 minutes of the cooking time. Drain the pasta and vegetables and stir through the pesto. Serve. Cook the spaghetti according to the packet instructions. Add the kale and peas for the last 1–2 minutes of the cooking time. Cook the spaghetti according to the packet instructions. Add the kale and peas for the last 1–2 minutes of the cooking time. Drain the pasta and vegetables and stir through the pesto. Serve. Drain the pasta and vegetables and stir through the pesto. Serve. How-to videos How to cook pasta perfectly Related recipes Kale and peanut pesto spaghetti. By Silvana Franco 5 ingredient meals recipes (44) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghetti_with_kale_and_99704_16x9.jpg Aubergine parmigiana orzo By Danny Barnett pasta recipes (171) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/parmigiana_orzo_50987_16x9.jpg Prawn spaghetti with tomato, basil and chilli. By Tai Ibitoye pasta recipes (171) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_spaghetti_with_13071_16x9.jpg Prawn and courgette linguine with broad bean salad. By Gennaro Contaldo pasta recipes (171) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_and_courgette_24794_16x9.jpg Creamy red pepper and cashew pasta By Lily Soutter pasta recipes (171) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pepper_cashew_pasta_47575_16x9.jpg Nigel Slater's pasta bolognese. By Nigel Slater spaghetti recipes (100) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghettibolognese_89200_16x9.jpg Slow cooker minestrone. By Jane Hornby spaghetti recipes (100) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_minestrone_24914_16x9.jpg Homemade minestrone. By Simon Rimmer spaghetti recipes (100) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemademinestrone_93768_16x9.jpg"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb39eb3bdbfd0cbff8c9"
}
|
7aff9e24af6c44f20095f85b54a9b666766a25a704ce02b0b96cc36f48dabfa4
|
Prawn and courgette linguine with broad beans recipe
An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_and_courgette_24794_16x9.jpg This simple summery courgette and prawn pasta dish by Gennaro is a quick dinner for when you don't want to slave away in a hot kitchen. The courgettes cook down into a creamy sauce that's flavoured with garlic and anchovy. Get ahead by making the salad early. 400g/14oz fresh or dried linguine 600g/1lb 5oz courgettes, roughly grated5 tbsp extra virgin olive oil 3 garlic cloves, finely chopped4 anchovy fillets300g/10½oz peeled prawns handful of basil leaves½ lemon, juice only, to serve 400g/14oz fresh or dried linguine 600g/1lb 5oz courgettes, roughly grated 5 tbsp extra virgin olive oil 3 garlic cloves, finely chopped 4 anchovy fillets 300g/10½oz peeled prawns handful of basil leaves ½ lemon, juice only, to serve 100g/3½oz frozen broad beans 20g/¾oz pine nuts 150g/5½oz artichoke hearts preserved in oil, drained2 handfuls of rocket30g/1oz Parmesan, shaved 100g/3½oz frozen broad beans 20g/¾oz pine nuts 150g/5½oz artichoke hearts preserved in oil, drained 2 handfuls of rocket 30g/1oz Parmesan, shaved 2 tbsp extra virgin olive oil½ lemon, juice onlysea salt 2 tbsp extra virgin olive oil ½ lemon, juice only sea salt Method Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions or until al dente. Meanwhile, take handfuls of the grated courgette, squeeze out the excess water and set aside to drain on kitchen paper. Heat the oil in a large frying pan over a low–medium heat. Add the garlic and anchovy fillets and gently fry for a minute, or until the anchovies have disintegrated. Add the courgette and stir-fry for 2–3 minutes, or until softened.Season with salt to taste. Stir in the prawns and continue to cook for a further 2 minutes, or until the prawns have turned pink and are cooked through. Drain the pasta, reserving a little of the cooking water, and add to the mixture in the pan, tossing together to combine. Stir in the basil and continue to cook for a minute, adding a little of the pasta cooking water if necessary. To make the salad, bring a small saucepan of water to the boil. Add the broad beans, bring back to the boil and cook for 3 minutes. Drain the broad beans in a colander and rinse them in cold water. Drain and place the beans in a bowl, together with the artichokes, rocket and Parmesan shavings. Heat a small frying pan over a medium heat and toast the pine nuts for 3 minutes, or until golden. Remove from the heat and set aside to cool. Scatter over the salad.To make the dressing, combine all of the dressing ingredients in a small bowl. Pour over the salad and mix well.Serve the linguine with a squeeze of lemon on top and the salad on the side. Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions or until al dente. Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions or until al dente. Meanwhile, take handfuls of the grated courgette, squeeze out the excess water and set aside to drain on kitchen paper. Meanwhile, take handfuls of the grated courgette, squeeze out the excess water and set aside to drain on kitchen paper. Heat the oil in a large frying pan over a low–medium heat. Add the garlic and anchovy fillets and gently fry for a minute, or until the anchovies have disintegrated. Add the courgette and stir-fry for 2–3 minutes, or until softened. Heat the oil in a large frying pan over a low–medium heat. Add the garlic and anchovy fillets and gently fry for a minute, or until the anchovies have disintegrated. Add the courgette and stir-fry for 2–3 minutes, or until softened. Season with salt to taste. Stir in the prawns and continue to cook for a further 2 minutes, or until the prawns have turned pink and are cooked through. Season with salt to taste. Stir in the prawns and continue to cook for a further 2 minutes, or until the prawns have turned pink and are cooked through. Drain the pasta, reserving a little of the cooking water, and add to the mixture in the pan, tossing together to combine. Stir in the basil and continue to cook for a minute, adding a little of the pasta cooking water if necessary. Drain the pasta, reserving a little of the cooking water, and add to the mixture in the pan, tossing together to combine. Stir in the basil and continue to cook for a minute, adding a little of the pasta cooking water if necessary. To make the salad, bring a small saucepan of water to the boil. Add the broad beans, bring back to the boil and cook for 3 minutes. Drain the broad beans in a colander and rinse them in cold water. Drain and place the beans in a bowl, together with the artichokes, rocket and Parmesan shavings. To make the salad, bring a small saucepan of water to the boil. Add the broad beans, bring back to the boil and cook for 3 minutes. Drain the broad beans in a colander and rinse them in cold water. Drain and place the beans in a bowl, together with the artichokes, rocket and Parmesan shavings. Heat a small frying pan over a medium heat and toast the pine nuts for 3 minutes, or until golden. Remove from the heat and set aside to cool. Scatter over the salad. Heat a small frying pan over a medium heat and toast the pine nuts for 3 minutes, or until golden. Remove from the heat and set aside to cool. Scatter over the salad. To make the dressing, combine all of the dressing ingredients in a small bowl. Pour over the salad and mix well. To make the dressing, combine all of the dressing ingredients in a small bowl. Pour over the salad and mix well. Serve the linguine with a squeeze of lemon on top and the salad on the side. Serve the linguine with a squeeze of lemon on top and the salad on the side.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/prawn_and_courgette_24794",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Prawn and courgette linguine with broad beans recipe",
"content": "An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_and_courgette_24794_16x9.jpg This simple summery courgette and prawn pasta dish by Gennaro is a quick dinner for when you don't want to slave away in a hot kitchen. The courgettes cook down into a creamy sauce that's flavoured with garlic and anchovy. Get ahead by making the salad early. 400g/14oz fresh or dried linguine 600g/1lb 5oz courgettes, roughly grated5 tbsp extra virgin olive oil 3 garlic cloves, finely chopped4 anchovy fillets300g/10½oz peeled prawns handful of basil leaves½ lemon, juice only, to serve 400g/14oz fresh or dried linguine 600g/1lb 5oz courgettes, roughly grated 5 tbsp extra virgin olive oil 3 garlic cloves, finely chopped 4 anchovy fillets 300g/10½oz peeled prawns handful of basil leaves ½ lemon, juice only, to serve 100g/3½oz frozen broad beans 20g/¾oz pine nuts 150g/5½oz artichoke hearts preserved in oil, drained2 handfuls of rocket30g/1oz Parmesan, shaved 100g/3½oz frozen broad beans 20g/¾oz pine nuts 150g/5½oz artichoke hearts preserved in oil, drained 2 handfuls of rocket 30g/1oz Parmesan, shaved 2 tbsp extra virgin olive oil½ lemon, juice onlysea salt 2 tbsp extra virgin olive oil ½ lemon, juice only sea salt Method Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions or until al dente. Meanwhile, take handfuls of the grated courgette, squeeze out the excess water and set aside to drain on kitchen paper. Heat the oil in a large frying pan over a low–medium heat. Add the garlic and anchovy fillets and gently fry for a minute, or until the anchovies have disintegrated. Add the courgette and stir-fry for 2–3 minutes, or until softened.Season with salt to taste. Stir in the prawns and continue to cook for a further 2 minutes, or until the prawns have turned pink and are cooked through. Drain the pasta, reserving a little of the cooking water, and add to the mixture in the pan, tossing together to combine. Stir in the basil and continue to cook for a minute, adding a little of the pasta cooking water if necessary. To make the salad, bring a small saucepan of water to the boil. Add the broad beans, bring back to the boil and cook for 3 minutes. Drain the broad beans in a colander and rinse them in cold water. Drain and place the beans in a bowl, together with the artichokes, rocket and Parmesan shavings. Heat a small frying pan over a medium heat and toast the pine nuts for 3 minutes, or until golden. Remove from the heat and set aside to cool. Scatter over the salad.To make the dressing, combine all of the dressing ingredients in a small bowl. Pour over the salad and mix well.Serve the linguine with a squeeze of lemon on top and the salad on the side. Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions or until al dente. Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions or until al dente. Meanwhile, take handfuls of the grated courgette, squeeze out the excess water and set aside to drain on kitchen paper. Meanwhile, take handfuls of the grated courgette, squeeze out the excess water and set aside to drain on kitchen paper. Heat the oil in a large frying pan over a low–medium heat. Add the garlic and anchovy fillets and gently fry for a minute, or until the anchovies have disintegrated. Add the courgette and stir-fry for 2–3 minutes, or until softened. Heat the oil in a large frying pan over a low–medium heat. Add the garlic and anchovy fillets and gently fry for a minute, or until the anchovies have disintegrated. Add the courgette and stir-fry for 2–3 minutes, or until softened. Season with salt to taste. Stir in the prawns and continue to cook for a further 2 minutes, or until the prawns have turned pink and are cooked through. Season with salt to taste. Stir in the prawns and continue to cook for a further 2 minutes, or until the prawns have turned pink and are cooked through. Drain the pasta, reserving a little of the cooking water, and add to the mixture in the pan, tossing together to combine. Stir in the basil and continue to cook for a minute, adding a little of the pasta cooking water if necessary. Drain the pasta, reserving a little of the cooking water, and add to the mixture in the pan, tossing together to combine. Stir in the basil and continue to cook for a minute, adding a little of the pasta cooking water if necessary. To make the salad, bring a small saucepan of water to the boil. Add the broad beans, bring back to the boil and cook for 3 minutes. Drain the broad beans in a colander and rinse them in cold water. Drain and place the beans in a bowl, together with the artichokes, rocket and Parmesan shavings. To make the salad, bring a small saucepan of water to the boil. Add the broad beans, bring back to the boil and cook for 3 minutes. Drain the broad beans in a colander and rinse them in cold water. Drain and place the beans in a bowl, together with the artichokes, rocket and Parmesan shavings. Heat a small frying pan over a medium heat and toast the pine nuts for 3 minutes, or until golden. Remove from the heat and set aside to cool. Scatter over the salad. Heat a small frying pan over a medium heat and toast the pine nuts for 3 minutes, or until golden. Remove from the heat and set aside to cool. Scatter over the salad. To make the dressing, combine all of the dressing ingredients in a small bowl. Pour over the salad and mix well. To make the dressing, combine all of the dressing ingredients in a small bowl. Pour over the salad and mix well. Serve the linguine with a squeeze of lemon on top and the salad on the side. Serve the linguine with a squeeze of lemon on top and the salad on the side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb39eb3bdbfd0cbff8ca"
}
|
2c74a8b602571300b47b83c45002670bbd25748a54ab6c6872eab76d5698739d
|
Roast goose recipe
Preheat the oven to 200C/180C Fan/Gas 6. Place the goose on a rack over a large sturdy roasting tin and prick with a skewer a few times down each side just below the wing. Season the goose well with salt and freshly ground black pepper. Put the quartered onion and three bay leavers into the goose body cavity and cover the legs with folded triangles of foil. Roast the goose for one hour, then take it out of the oven and put on a board. Carefully drain the fat from the roasting tin into a large heatproof bowl.Reduce the oven temperature to 180C/160C Fan/Gas 4. Cook the goose for another hour, removing the foil after 30 minutes so the legs can brown. (If your goose is very fatty, you may need to remove it from the oven and drain the fat one more time during the last hour of cooking.)To test when the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices that run out. When the goose is cooked, the juices should run clear.Remove the goose from the oven and transfer to a warmed serving platter. Cover loosely with foil and a couple of dry tea towels. Leave to rest for 25-30 minutes. Increase the oven temperature to 200C/180C Fan/Gas 6. Meanwhile, for the stock and stuffing, separate the liver from the rest of the giblets. Pat dry on kitchen paper and cut into small pieces, discarding any sinew or damaged parts. Put in a small bowl, cover and chill until ready to use.Put the rest of the giblets into a large saucepan. Add the onion, carrots, celery stick, bay leaves, thyme and season. Pour over 1 litre/1¾ pints water and bring to the boil. Reduce the heat and simmer gently for 1¼ hours. Cover with a lid for the final 30 minutes. Strain through a sieve into a measuring jug.For the stuffing, heat two tablespoons of the reserved fat in a large non-stick frying pan and fry the onions for five minutes, or until softened and lightly browned, stirring occasionally. Scatter the apple into the pan with the onion and sprinkle with the sugar. Cook for a further 3-4 minutes, or until lightly carameslised. Add the goose liver and fry for a further 1-2 minutes until browned. Place the mixture into a large bowl and set aside to cool. Stir in the breadcrumbs, sausage meat and sage to the onions, apple and liver once cooked. Season with lots of salt and pepper and mix well. Grease a 20cm/8in square shallow baking tin with a little more of the reserved goose fat. Spoon the stuffing mixture into the tin and spread evenly. Cover and chill until ready to bake. Place the eating apples alongside the stuffing. Brush the cut-side of each apple with a little more oil. Bake for 20 minutes, or until the stuffing is golden-brown and cooked through.For the gravy, hold the roasting tin with a dry tea towel at one end, so all the cooking juices run to the corner. Remove as much of the goose fat as possible.Place the roasting tin over a medium heat and stir in the flour until thoroughly combined. Slowly stir in the cider and the goose stock. Bring to the boil, stirring constantly and scraping up the sediment from the bottom of the pan. Pour into a saucepan and return to a simmer, stirring with a whisk to break up any floury lumps. Cook for 4-5 minutes, stirring occasionally then season with plenty of salt and pepper. Strain though a fine sieve into a warmed jug. Remove the tea towel and foil from the goose. Place the apples around the goose and garnish with a few sage or bay leaves. Serve the stuffing and gravy with the goose at the table. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the goose on a rack over a large sturdy roasting tin and prick with a skewer a few times down each side just below the wing. Season the goose well with salt and freshly ground black pepper. Place the goose on a rack over a large sturdy roasting tin and prick with a skewer a few times down each side just below the wing. Season the goose well with salt and freshly ground black pepper. Put the quartered onion and three bay leavers into the goose body cavity and cover the legs with folded triangles of foil. Roast the goose for one hour, then take it out of the oven and put on a board. Carefully drain the fat from the roasting tin into a large heatproof bowl. Put the quartered onion and three bay leavers into the goose body cavity and cover the legs with folded triangles of foil. Roast the goose for one hour, then take it out of the oven and put on a board. Carefully drain the fat from the roasting tin into a large heatproof bowl. Reduce the oven temperature to 180C/160C Fan/Gas 4. Reduce the oven temperature to 180C/160C Fan/Gas 4. Cook the goose for another hour, removing the foil after 30 minutes so the legs can brown. (If your goose is very fatty, you may need to remove it from the oven and drain the fat one more time during the last hour of cooking.) Cook the goose for another hour, removing the foil after 30 minutes so the legs can brown. (If your goose is very fatty, you may need to remove it from the oven and drain the fat one more time during the last hour of cooking.) To test when the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices that run out. When the goose is cooked, the juices should run clear. To test when the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices that run out. When the goose is cooked, the juices should run clear. Remove the goose from the oven and transfer to a warmed serving platter. Cover loosely with foil and a couple of dry tea towels. Leave to rest for 25-30 minutes. Remove the goose from the oven and transfer to a warmed serving platter. Cover loosely with foil and a couple of dry tea towels. Leave to rest for 25-30 minutes. Increase the oven temperature to 200C/180C Fan/Gas 6. Increase the oven temperature to 200C/180C Fan/Gas 6. Meanwhile, for the stock and stuffing, separate the liver from the rest of the giblets. Pat dry on kitchen paper and cut into small pieces, discarding any sinew or damaged parts. Put in a small bowl, cover and chill until ready to use. Meanwhile, for the stock and stuffing, separate the liver from the rest of the giblets. Pat dry on kitchen paper and cut into small pieces, discarding any sinew or damaged parts. Put in a small bowl, cover and chill until ready to use. Put the rest of the giblets into a large saucepan. Add the onion, carrots, celery stick, bay leaves, thyme and season. Pour over 1 litre/1¾ pints water and bring to the boil. Reduce the heat and simmer gently for 1¼ hours. Cover with a lid for the final 30 minutes. Strain through a sieve into a measuring jug. Put the rest of the giblets into a large saucepan. Add the onion, carrots, celery stick, bay leaves, thyme and season. Pour over 1 litre/1¾ pints water and bring to the boil. Reduce the heat and simmer gently for 1¼ hours. Cover with a lid for the final 30 minutes. Strain through a sieve into a measuring jug. For the stuffing, heat two tablespoons of the reserved fat in a large non-stick frying pan and fry the onions for five minutes, or until softened and lightly browned, stirring occasionally. Scatter the apple into the pan with the onion and sprinkle with the sugar. Cook for a further 3-4 minutes, or until lightly carameslised. Add the goose liver and fry for a further 1-2 minutes until browned. Place the mixture into a large bowl and set aside to cool. For the stuffing, heat two tablespoons of the reserved fat in a large non-stick frying pan and fry the onions for five minutes, or until softened and lightly browned, stirring occasionally. Scatter the apple into the pan with the onion and sprinkle with the sugar. Cook for a further 3-4 minutes, or until lightly carameslised. Add the goose liver and fry for a further 1-2 minutes until browned. Place the mixture into a large bowl and set aside to cool. Stir in the breadcrumbs, sausage meat and sage to the onions, apple and liver once cooked. Season with lots of salt and pepper and mix well. Grease a 20cm/8in square shallow baking tin with a little more of the reserved goose fat. Spoon the stuffing mixture into the tin and spread evenly. Cover and chill until ready to bake. Stir in the breadcrumbs, sausage meat and sage to the onions, apple and liver once cooked. Season with lots of salt and pepper and mix well. Grease a 20cm/8in square shallow baking tin with a little more of the reserved goose fat. Spoon the stuffing mixture into the tin and spread evenly. Cover and chill until ready to bake. Place the eating apples alongside the stuffing. Brush the cut-side of each apple with a little more oil. Bake for 20 minutes, or until the stuffing is golden-brown and cooked through. Place the eating apples alongside the stuffing. Brush the cut-side of each apple with a little more oil. Bake for 20 minutes, or until the stuffing is golden-brown and cooked through. For the gravy, hold the roasting tin with a dry tea towel at one end, so all the cooking juices run to the corner. Remove as much of the goose fat as possible. For the gravy, hold the roasting tin with a dry tea towel at one end, so all the cooking juices run to the corner. Remove as much of the goose fat as possible. Place the roasting tin over a medium heat and stir in the flour until thoroughly combined. Slowly stir in the cider and the goose stock. Bring to the boil, stirring constantly and scraping up the sediment from the bottom of the pan. Pour into a saucepan and return to a simmer, stirring with a whisk to break up any floury lumps. Cook for 4-5 minutes, stirring occasionally then season with plenty of salt and pepper. Strain though a fine sieve into a warmed jug. Place the roasting tin over a medium heat and stir in the flour until thoroughly combined. Slowly stir in the cider and the goose stock. Bring to the boil, stirring constantly and scraping up the sediment from the bottom of the pan. Pour into a saucepan and return to a simmer, stirring with a whisk to break up any floury lumps. Cook for 4-5 minutes, stirring occasionally then season with plenty of salt and pepper. Strain though a fine sieve into a warmed jug. Remove the tea towel and foil from the goose. Place the apples around the goose and garnish with a few sage or bay leaves. Serve the stuffing and gravy with the goose at the table. Remove the tea towel and foil from the goose. Place the apples around the goose and garnish with a few sage or bay leaves. Serve the stuffing and gravy with the goose at the table.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roast_goose_with_apples_74479",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roast goose recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6. Place the goose on a rack over a large sturdy roasting tin and prick with a skewer a few times down each side just below the wing. Season the goose well with salt and freshly ground black pepper. Put the quartered onion and three bay leavers into the goose body cavity and cover the legs with folded triangles of foil. Roast the goose for one hour, then take it out of the oven and put on a board. Carefully drain the fat from the roasting tin into a large heatproof bowl.Reduce the oven temperature to 180C/160C Fan/Gas 4. Cook the goose for another hour, removing the foil after 30 minutes so the legs can brown. (If your goose is very fatty, you may need to remove it from the oven and drain the fat one more time during the last hour of cooking.)To test when the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices that run out. When the goose is cooked, the juices should run clear.Remove the goose from the oven and transfer to a warmed serving platter. Cover loosely with foil and a couple of dry tea towels. Leave to rest for 25-30 minutes. Increase the oven temperature to 200C/180C Fan/Gas 6. Meanwhile, for the stock and stuffing, separate the liver from the rest of the giblets. Pat dry on kitchen paper and cut into small pieces, discarding any sinew or damaged parts. Put in a small bowl, cover and chill until ready to use.Put the rest of the giblets into a large saucepan. Add the onion, carrots, celery stick, bay leaves, thyme and season. Pour over 1 litre/1¾ pints water and bring to the boil. Reduce the heat and simmer gently for 1¼ hours. Cover with a lid for the final 30 minutes. Strain through a sieve into a measuring jug.For the stuffing, heat two tablespoons of the reserved fat in a large non-stick frying pan and fry the onions for five minutes, or until softened and lightly browned, stirring occasionally. Scatter the apple into the pan with the onion and sprinkle with the sugar. Cook for a further 3-4 minutes, or until lightly carameslised. Add the goose liver and fry for a further 1-2 minutes until browned. Place the mixture into a large bowl and set aside to cool. Stir in the breadcrumbs, sausage meat and sage to the onions, apple and liver once cooked. Season with lots of salt and pepper and mix well. Grease a 20cm/8in square shallow baking tin with a little more of the reserved goose fat. Spoon the stuffing mixture into the tin and spread evenly. Cover and chill until ready to bake. Place the eating apples alongside the stuffing. Brush the cut-side of each apple with a little more oil. Bake for 20 minutes, or until the stuffing is golden-brown and cooked through.For the gravy, hold the roasting tin with a dry tea towel at one end, so all the cooking juices run to the corner. Remove as much of the goose fat as possible.Place the roasting tin over a medium heat and stir in the flour until thoroughly combined. Slowly stir in the cider and the goose stock. Bring to the boil, stirring constantly and scraping up the sediment from the bottom of the pan. Pour into a saucepan and return to a simmer, stirring with a whisk to break up any floury lumps. Cook for 4-5 minutes, stirring occasionally then season with plenty of salt and pepper. Strain though a fine sieve into a warmed jug. Remove the tea towel and foil from the goose. Place the apples around the goose and garnish with a few sage or bay leaves. Serve the stuffing and gravy with the goose at the table. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the goose on a rack over a large sturdy roasting tin and prick with a skewer a few times down each side just below the wing. Season the goose well with salt and freshly ground black pepper. Place the goose on a rack over a large sturdy roasting tin and prick with a skewer a few times down each side just below the wing. Season the goose well with salt and freshly ground black pepper. Put the quartered onion and three bay leavers into the goose body cavity and cover the legs with folded triangles of foil. Roast the goose for one hour, then take it out of the oven and put on a board. Carefully drain the fat from the roasting tin into a large heatproof bowl. Put the quartered onion and three bay leavers into the goose body cavity and cover the legs with folded triangles of foil. Roast the goose for one hour, then take it out of the oven and put on a board. Carefully drain the fat from the roasting tin into a large heatproof bowl. Reduce the oven temperature to 180C/160C Fan/Gas 4. Reduce the oven temperature to 180C/160C Fan/Gas 4. Cook the goose for another hour, removing the foil after 30 minutes so the legs can brown. (If your goose is very fatty, you may need to remove it from the oven and drain the fat one more time during the last hour of cooking.) Cook the goose for another hour, removing the foil after 30 minutes so the legs can brown. (If your goose is very fatty, you may need to remove it from the oven and drain the fat one more time during the last hour of cooking.) To test when the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices that run out. When the goose is cooked, the juices should run clear. To test when the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices that run out. When the goose is cooked, the juices should run clear. Remove the goose from the oven and transfer to a warmed serving platter. Cover loosely with foil and a couple of dry tea towels. Leave to rest for 25-30 minutes. Remove the goose from the oven and transfer to a warmed serving platter. Cover loosely with foil and a couple of dry tea towels. Leave to rest for 25-30 minutes. Increase the oven temperature to 200C/180C Fan/Gas 6. Increase the oven temperature to 200C/180C Fan/Gas 6. Meanwhile, for the stock and stuffing, separate the liver from the rest of the giblets. Pat dry on kitchen paper and cut into small pieces, discarding any sinew or damaged parts. Put in a small bowl, cover and chill until ready to use. Meanwhile, for the stock and stuffing, separate the liver from the rest of the giblets. Pat dry on kitchen paper and cut into small pieces, discarding any sinew or damaged parts. Put in a small bowl, cover and chill until ready to use. Put the rest of the giblets into a large saucepan. Add the onion, carrots, celery stick, bay leaves, thyme and season. Pour over 1 litre/1¾ pints water and bring to the boil. Reduce the heat and simmer gently for 1¼ hours. Cover with a lid for the final 30 minutes. Strain through a sieve into a measuring jug. Put the rest of the giblets into a large saucepan. Add the onion, carrots, celery stick, bay leaves, thyme and season. Pour over 1 litre/1¾ pints water and bring to the boil. Reduce the heat and simmer gently for 1¼ hours. Cover with a lid for the final 30 minutes. Strain through a sieve into a measuring jug. For the stuffing, heat two tablespoons of the reserved fat in a large non-stick frying pan and fry the onions for five minutes, or until softened and lightly browned, stirring occasionally. Scatter the apple into the pan with the onion and sprinkle with the sugar. Cook for a further 3-4 minutes, or until lightly carameslised. Add the goose liver and fry for a further 1-2 minutes until browned. Place the mixture into a large bowl and set aside to cool. For the stuffing, heat two tablespoons of the reserved fat in a large non-stick frying pan and fry the onions for five minutes, or until softened and lightly browned, stirring occasionally. Scatter the apple into the pan with the onion and sprinkle with the sugar. Cook for a further 3-4 minutes, or until lightly carameslised. Add the goose liver and fry for a further 1-2 minutes until browned. Place the mixture into a large bowl and set aside to cool. Stir in the breadcrumbs, sausage meat and sage to the onions, apple and liver once cooked. Season with lots of salt and pepper and mix well. Grease a 20cm/8in square shallow baking tin with a little more of the reserved goose fat. Spoon the stuffing mixture into the tin and spread evenly. Cover and chill until ready to bake. Stir in the breadcrumbs, sausage meat and sage to the onions, apple and liver once cooked. Season with lots of salt and pepper and mix well. Grease a 20cm/8in square shallow baking tin with a little more of the reserved goose fat. Spoon the stuffing mixture into the tin and spread evenly. Cover and chill until ready to bake. Place the eating apples alongside the stuffing. Brush the cut-side of each apple with a little more oil. Bake for 20 minutes, or until the stuffing is golden-brown and cooked through. Place the eating apples alongside the stuffing. Brush the cut-side of each apple with a little more oil. Bake for 20 minutes, or until the stuffing is golden-brown and cooked through. For the gravy, hold the roasting tin with a dry tea towel at one end, so all the cooking juices run to the corner. Remove as much of the goose fat as possible. For the gravy, hold the roasting tin with a dry tea towel at one end, so all the cooking juices run to the corner. Remove as much of the goose fat as possible. Place the roasting tin over a medium heat and stir in the flour until thoroughly combined. Slowly stir in the cider and the goose stock. Bring to the boil, stirring constantly and scraping up the sediment from the bottom of the pan. Pour into a saucepan and return to a simmer, stirring with a whisk to break up any floury lumps. Cook for 4-5 minutes, stirring occasionally then season with plenty of salt and pepper. Strain though a fine sieve into a warmed jug. Place the roasting tin over a medium heat and stir in the flour until thoroughly combined. Slowly stir in the cider and the goose stock. Bring to the boil, stirring constantly and scraping up the sediment from the bottom of the pan. Pour into a saucepan and return to a simmer, stirring with a whisk to break up any floury lumps. Cook for 4-5 minutes, stirring occasionally then season with plenty of salt and pepper. Strain though a fine sieve into a warmed jug. Remove the tea towel and foil from the goose. Place the apples around the goose and garnish with a few sage or bay leaves. Serve the stuffing and gravy with the goose at the table. Remove the tea towel and foil from the goose. Place the apples around the goose and garnish with a few sage or bay leaves. Serve the stuffing and gravy with the goose at the table."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb39eb3bdbfd0cbff8cb"
}
|
febfdb0be2045e20741b7c4a69212aa5daf2ff2ea79c2cf74007a09119e98426
|
Stovies recipe
An average of 1.5 out of 5 stars from 83 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stovies_98610_16x9.jpg This traditional Scottish stovies recipe uses up roast dinner leftovers for some truly spectacular comfort food. 1 tbsp vegetable oil1 onion, sliced400g/14oz potatoes, peeled and cut into 3–4cm/1¼–1½in chunks100g/3½oz swede, peeled and cut into 2–3cm/¾–1¼in chunks2 carrots, peeled and cut into 2–3cm/¾–1¼in chunks700ml/1¼ pint beef stock 500g/1lb 2oz leftover roast beef or cooked sausages, cut into 4cm/1½in chunks50g/1¾oz lard2–3 tbsp leftover gravy or beef dripping (optional)salt and freshly ground black pepperchopped parsley, to garnish (optional) 1 tbsp vegetable oil 1 onion, sliced 400g/14oz potatoes, peeled and cut into 3–4cm/1¼–1½in chunks 100g/3½oz swede, peeled and cut into 2–3cm/¾–1¼in chunks 2 carrots, peeled and cut into 2–3cm/¾–1¼in chunks 700ml/1¼ pint beef stock 500g/1lb 2oz leftover roast beef or cooked sausages, cut into 4cm/1½in chunks 50g/1¾oz lard 2–3 tbsp leftover gravy or beef dripping (optional) salt and freshly ground black pepper chopped parsley, to garnish (optional) Method Heat the oil in a large cast-iron pot or casserole over a low–medium heat. Fry the onion until soft and translucent. Add all of the vegetables, 100ml/3½fl oz water and the beef stock. Increase to a medium–high heat and cook for 10–20 minutes.Reduce to a low–medium heat and add the beef, lard and gravy (if using). Simmer for another 10–15 minutes until everything is cooked through. Season with salt and pepper and serve piping hot with some parsley scattered over, if you like. Heat the oil in a large cast-iron pot or casserole over a low–medium heat. Fry the onion until soft and translucent. Add all of the vegetables, 100ml/3½fl oz water and the beef stock. Increase to a medium–high heat and cook for 10–20 minutes. Heat the oil in a large cast-iron pot or casserole over a low–medium heat. Fry the onion until soft and translucent. Add all of the vegetables, 100ml/3½fl oz water and the beef stock. Increase to a medium–high heat and cook for 10–20 minutes. Reduce to a low–medium heat and add the beef, lard and gravy (if using). Simmer for another 10–15 minutes until everything is cooked through. Season with salt and pepper and serve piping hot with some parsley scattered over, if you like. Reduce to a low–medium heat and add the beef, lard and gravy (if using). Simmer for another 10–15 minutes until everything is cooked through. Season with salt and pepper and serve piping hot with some parsley scattered over, if you like.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/stovies_98610",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Stovies recipe",
"content": "An average of 1.5 out of 5 stars from 83 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stovies_98610_16x9.jpg This traditional Scottish stovies recipe uses up roast dinner leftovers for some truly spectacular comfort food. 1 tbsp vegetable oil1 onion, sliced400g/14oz potatoes, peeled and cut into 3–4cm/1¼–1½in chunks100g/3½oz swede, peeled and cut into 2–3cm/¾–1¼in chunks2 carrots, peeled and cut into 2–3cm/¾–1¼in chunks700ml/1¼ pint beef stock 500g/1lb 2oz leftover roast beef or cooked sausages, cut into 4cm/1½in chunks50g/1¾oz lard2–3 tbsp leftover gravy or beef dripping (optional)salt and freshly ground black pepperchopped parsley, to garnish (optional) 1 tbsp vegetable oil 1 onion, sliced 400g/14oz potatoes, peeled and cut into 3–4cm/1¼–1½in chunks 100g/3½oz swede, peeled and cut into 2–3cm/¾–1¼in chunks 2 carrots, peeled and cut into 2–3cm/¾–1¼in chunks 700ml/1¼ pint beef stock 500g/1lb 2oz leftover roast beef or cooked sausages, cut into 4cm/1½in chunks 50g/1¾oz lard 2–3 tbsp leftover gravy or beef dripping (optional) salt and freshly ground black pepper chopped parsley, to garnish (optional) Method Heat the oil in a large cast-iron pot or casserole over a low–medium heat. Fry the onion until soft and translucent. Add all of the vegetables, 100ml/3½fl oz water and the beef stock. Increase to a medium–high heat and cook for 10–20 minutes.Reduce to a low–medium heat and add the beef, lard and gravy (if using). Simmer for another 10–15 minutes until everything is cooked through. Season with salt and pepper and serve piping hot with some parsley scattered over, if you like. Heat the oil in a large cast-iron pot or casserole over a low–medium heat. Fry the onion until soft and translucent. Add all of the vegetables, 100ml/3½fl oz water and the beef stock. Increase to a medium–high heat and cook for 10–20 minutes. Heat the oil in a large cast-iron pot or casserole over a low–medium heat. Fry the onion until soft and translucent. Add all of the vegetables, 100ml/3½fl oz water and the beef stock. Increase to a medium–high heat and cook for 10–20 minutes. Reduce to a low–medium heat and add the beef, lard and gravy (if using). Simmer for another 10–15 minutes until everything is cooked through. Season with salt and pepper and serve piping hot with some parsley scattered over, if you like. Reduce to a low–medium heat and add the beef, lard and gravy (if using). Simmer for another 10–15 minutes until everything is cooked through. Season with salt and pepper and serve piping hot with some parsley scattered over, if you like."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb39eb3bdbfd0cbff8cc"
}
|
77e8c6876b2022825fb58ee921d7ae5f5ec6836ec9376799597c1500e2ca7b2b
|
French trimmed roast pork recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/french_trimmed_roast_17406_16x9.jpg The roast with the most! French trimmed roast pork with a sausagemeat, cranberry and chestnut stuffing, crisp crackling and a rich gravy. A great alternative to roast turkey at Christmas. 3kg/10½oz French trimmed rack of porkolive oil, for rubbingsalt, to season 3kg/10½oz French trimmed rack of pork olive oil, for rubbing salt, to season 1 tbsp olive oil1 onion, finely chopped50g/1¾oz cranberries or roughly chopped prunes5 tbsp calvados or brandy2 large sprigs thyme, leaves picked½ tsp ground allspicenutmeg, to grate500g/1lb 2oz sausagemeat100g/3½oz cooked chestnuts, crumbled 1 tbsp olive oil 1 onion, finely chopped 50g/1¾oz cranberries or roughly chopped prunes 5 tbsp calvados or brandy 2 large sprigs thyme, leaves picked ½ tsp ground allspice nutmeg, to grate 500g/1lb 2oz sausagemeat 100g/3½oz cooked chestnuts, crumbled 1 onion, slicedfew sprigs thyme3–4 tart eating apples, halved horizontally1 tsp soft light brown sugar 1 onion, sliced few sprigs thyme 3–4 tart eating apples, halved horizontally 1 tsp soft light brown sugar 1 tbsp flour200ml/7fl oz cider400ml/14fl oz chicken or pork stock1 tsp apple jelly (optional)½–1 tbsp calvados or brandy (optional) 1 tbsp flour 200ml/7fl oz cider 400ml/14fl oz chicken or pork stock 1 tsp apple jelly (optional) ½–1 tbsp calvados or brandy (optional) Method First score and prepare the pork skin, this is easiest when it is still fridge-cold. Score the skin all along the joint, then cut the skin and fat away from the top of the joint and along the contour of the joint, leaving around 5cm/2in intact at the base so it remains in one piece (this will create a flap where the stuffing will be added later). Leave out of the fridge to come up to room temperature.Preheat the oven to 220C/200C Fan/Gas 7.To make the stuffing, heat the oil in a frying pan. Gently fry the onion until soft and translucent, then remove from the heat to cool. Put the cranberries or prunes in a small saucepan with the calvados or brandy. Bring to the boil, then remove from the heat and leave until all the liquid has been absorbed. Combine the onions and cranberries or prunes with all the remaining ingredients, mixing thoroughly. Pull back the flap you have cut on the joint of pork and spread the stuffing over the exposed area. Replace the flap, then tie the joint together at intervals to help keep the stuffing in place. Rub the skin with oil and season with salt. Weigh the joint and work out the cooking time – it will take 30 minutes per 500g/1lb 2oz after the initial sizzle.Arrange the onions over the centre of a large roasting tin and top with the thyme sprigs. Place the pork on top. Put in the oven and roast for 20 minutes, then reduce the temperature to 180C/160C Fan/Gas 4. Cook for the time you have worked out, sprinkling the cut sides of the apples with the sugar and adding for the last 45 minutes.Remove the pork, apples and onions from the roasting tin. Loosely cover with kitchen foil to rest. Drain off any liquid, then set the tin over a heat and stir in the flour. Stir to deglaze the tin and make a roux, then gradually add the cider and stir to a thick paste. Pour in the stock and any skimmed pan juices, then stir until the base of the tin is completely clean. Strain into a saucepan. Taste for seasoning and add a little apple jelly and calvados or brandy to taste (if using). First score and prepare the pork skin, this is easiest when it is still fridge-cold. Score the skin all along the joint, then cut the skin and fat away from the top of the joint and along the contour of the joint, leaving around 5cm/2in intact at the base so it remains in one piece (this will create a flap where the stuffing will be added later). Leave out of the fridge to come up to room temperature. First score and prepare the pork skin, this is easiest when it is still fridge-cold. Score the skin all along the joint, then cut the skin and fat away from the top of the joint and along the contour of the joint, leaving around 5cm/2in intact at the base so it remains in one piece (this will create a flap where the stuffing will be added later). Leave out of the fridge to come up to room temperature. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the stuffing, heat the oil in a frying pan. Gently fry the onion until soft and translucent, then remove from the heat to cool. Put the cranberries or prunes in a small saucepan with the calvados or brandy. Bring to the boil, then remove from the heat and leave until all the liquid has been absorbed. Combine the onions and cranberries or prunes with all the remaining ingredients, mixing thoroughly. To make the stuffing, heat the oil in a frying pan. Gently fry the onion until soft and translucent, then remove from the heat to cool. Put the cranberries or prunes in a small saucepan with the calvados or brandy. Bring to the boil, then remove from the heat and leave until all the liquid has been absorbed. Combine the onions and cranberries or prunes with all the remaining ingredients, mixing thoroughly. Pull back the flap you have cut on the joint of pork and spread the stuffing over the exposed area. Replace the flap, then tie the joint together at intervals to help keep the stuffing in place. Rub the skin with oil and season with salt. Weigh the joint and work out the cooking time – it will take 30 minutes per 500g/1lb 2oz after the initial sizzle. Pull back the flap you have cut on the joint of pork and spread the stuffing over the exposed area. Replace the flap, then tie the joint together at intervals to help keep the stuffing in place. Rub the skin with oil and season with salt. Weigh the joint and work out the cooking time – it will take 30 minutes per 500g/1lb 2oz after the initial sizzle. Arrange the onions over the centre of a large roasting tin and top with the thyme sprigs. Place the pork on top. Put in the oven and roast for 20 minutes, then reduce the temperature to 180C/160C Fan/Gas 4. Cook for the time you have worked out, sprinkling the cut sides of the apples with the sugar and adding for the last 45 minutes. Arrange the onions over the centre of a large roasting tin and top with the thyme sprigs. Place the pork on top. Put in the oven and roast for 20 minutes, then reduce the temperature to 180C/160C Fan/Gas 4. Cook for the time you have worked out, sprinkling the cut sides of the apples with the sugar and adding for the last 45 minutes. Remove the pork, apples and onions from the roasting tin. Loosely cover with kitchen foil to rest. Drain off any liquid, then set the tin over a heat and stir in the flour. Stir to deglaze the tin and make a roux, then gradually add the cider and stir to a thick paste. Pour in the stock and any skimmed pan juices, then stir until the base of the tin is completely clean. Strain into a saucepan. Taste for seasoning and add a little apple jelly and calvados or brandy to taste (if using). Remove the pork, apples and onions from the roasting tin. Loosely cover with kitchen foil to rest. Drain off any liquid, then set the tin over a heat and stir in the flour. Stir to deglaze the tin and make a roux, then gradually add the cider and stir to a thick paste. Pour in the stock and any skimmed pan juices, then stir until the base of the tin is completely clean. Strain into a saucepan. Taste for seasoning and add a little apple jelly and calvados or brandy to taste (if using).
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/french_trimmed_roast_17406",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "French trimmed roast pork recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/french_trimmed_roast_17406_16x9.jpg The roast with the most! French trimmed roast pork with a sausagemeat, cranberry and chestnut stuffing, crisp crackling and a rich gravy. A great alternative to roast turkey at Christmas. 3kg/10½oz French trimmed rack of porkolive oil, for rubbingsalt, to season 3kg/10½oz French trimmed rack of pork olive oil, for rubbing salt, to season 1 tbsp olive oil1 onion, finely chopped50g/1¾oz cranberries or roughly chopped prunes5 tbsp calvados or brandy2 large sprigs thyme, leaves picked½ tsp ground allspicenutmeg, to grate500g/1lb 2oz sausagemeat100g/3½oz cooked chestnuts, crumbled 1 tbsp olive oil 1 onion, finely chopped 50g/1¾oz cranberries or roughly chopped prunes 5 tbsp calvados or brandy 2 large sprigs thyme, leaves picked ½ tsp ground allspice nutmeg, to grate 500g/1lb 2oz sausagemeat 100g/3½oz cooked chestnuts, crumbled 1 onion, slicedfew sprigs thyme3–4 tart eating apples, halved horizontally1 tsp soft light brown sugar 1 onion, sliced few sprigs thyme 3–4 tart eating apples, halved horizontally 1 tsp soft light brown sugar 1 tbsp flour200ml/7fl oz cider400ml/14fl oz chicken or pork stock1 tsp apple jelly (optional)½–1 tbsp calvados or brandy (optional) 1 tbsp flour 200ml/7fl oz cider 400ml/14fl oz chicken or pork stock 1 tsp apple jelly (optional) ½–1 tbsp calvados or brandy (optional) Method First score and prepare the pork skin, this is easiest when it is still fridge-cold. Score the skin all along the joint, then cut the skin and fat away from the top of the joint and along the contour of the joint, leaving around 5cm/2in intact at the base so it remains in one piece (this will create a flap where the stuffing will be added later). Leave out of the fridge to come up to room temperature.Preheat the oven to 220C/200C Fan/Gas 7.To make the stuffing, heat the oil in a frying pan. Gently fry the onion until soft and translucent, then remove from the heat to cool. Put the cranberries or prunes in a small saucepan with the calvados or brandy. Bring to the boil, then remove from the heat and leave until all the liquid has been absorbed. Combine the onions and cranberries or prunes with all the remaining ingredients, mixing thoroughly. Pull back the flap you have cut on the joint of pork and spread the stuffing over the exposed area. Replace the flap, then tie the joint together at intervals to help keep the stuffing in place. Rub the skin with oil and season with salt. Weigh the joint and work out the cooking time – it will take 30 minutes per 500g/1lb 2oz after the initial sizzle.Arrange the onions over the centre of a large roasting tin and top with the thyme sprigs. Place the pork on top. Put in the oven and roast for 20 minutes, then reduce the temperature to 180C/160C Fan/Gas 4. Cook for the time you have worked out, sprinkling the cut sides of the apples with the sugar and adding for the last 45 minutes.Remove the pork, apples and onions from the roasting tin. Loosely cover with kitchen foil to rest. Drain off any liquid, then set the tin over a heat and stir in the flour. Stir to deglaze the tin and make a roux, then gradually add the cider and stir to a thick paste. Pour in the stock and any skimmed pan juices, then stir until the base of the tin is completely clean. Strain into a saucepan. Taste for seasoning and add a little apple jelly and calvados or brandy to taste (if using). First score and prepare the pork skin, this is easiest when it is still fridge-cold. Score the skin all along the joint, then cut the skin and fat away from the top of the joint and along the contour of the joint, leaving around 5cm/2in intact at the base so it remains in one piece (this will create a flap where the stuffing will be added later). Leave out of the fridge to come up to room temperature. First score and prepare the pork skin, this is easiest when it is still fridge-cold. Score the skin all along the joint, then cut the skin and fat away from the top of the joint and along the contour of the joint, leaving around 5cm/2in intact at the base so it remains in one piece (this will create a flap where the stuffing will be added later). Leave out of the fridge to come up to room temperature. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the stuffing, heat the oil in a frying pan. Gently fry the onion until soft and translucent, then remove from the heat to cool. Put the cranberries or prunes in a small saucepan with the calvados or brandy. Bring to the boil, then remove from the heat and leave until all the liquid has been absorbed. Combine the onions and cranberries or prunes with all the remaining ingredients, mixing thoroughly. To make the stuffing, heat the oil in a frying pan. Gently fry the onion until soft and translucent, then remove from the heat to cool. Put the cranberries or prunes in a small saucepan with the calvados or brandy. Bring to the boil, then remove from the heat and leave until all the liquid has been absorbed. Combine the onions and cranberries or prunes with all the remaining ingredients, mixing thoroughly. Pull back the flap you have cut on the joint of pork and spread the stuffing over the exposed area. Replace the flap, then tie the joint together at intervals to help keep the stuffing in place. Rub the skin with oil and season with salt. Weigh the joint and work out the cooking time – it will take 30 minutes per 500g/1lb 2oz after the initial sizzle. Pull back the flap you have cut on the joint of pork and spread the stuffing over the exposed area. Replace the flap, then tie the joint together at intervals to help keep the stuffing in place. Rub the skin with oil and season with salt. Weigh the joint and work out the cooking time – it will take 30 minutes per 500g/1lb 2oz after the initial sizzle. Arrange the onions over the centre of a large roasting tin and top with the thyme sprigs. Place the pork on top. Put in the oven and roast for 20 minutes, then reduce the temperature to 180C/160C Fan/Gas 4. Cook for the time you have worked out, sprinkling the cut sides of the apples with the sugar and adding for the last 45 minutes. Arrange the onions over the centre of a large roasting tin and top with the thyme sprigs. Place the pork on top. Put in the oven and roast for 20 minutes, then reduce the temperature to 180C/160C Fan/Gas 4. Cook for the time you have worked out, sprinkling the cut sides of the apples with the sugar and adding for the last 45 minutes. Remove the pork, apples and onions from the roasting tin. Loosely cover with kitchen foil to rest. Drain off any liquid, then set the tin over a heat and stir in the flour. Stir to deglaze the tin and make a roux, then gradually add the cider and stir to a thick paste. Pour in the stock and any skimmed pan juices, then stir until the base of the tin is completely clean. Strain into a saucepan. Taste for seasoning and add a little apple jelly and calvados or brandy to taste (if using). Remove the pork, apples and onions from the roasting tin. Loosely cover with kitchen foil to rest. Drain off any liquid, then set the tin over a heat and stir in the flour. Stir to deglaze the tin and make a roux, then gradually add the cider and stir to a thick paste. Pour in the stock and any skimmed pan juices, then stir until the base of the tin is completely clean. Strain into a saucepan. Taste for seasoning and add a little apple jelly and calvados or brandy to taste (if using)."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb3aeb3bdbfd0cbff8cd"
}
|
b126ff4973d21c7d0deeaa13ff685d0a3f2699557601753010ad02f888b3f20c
|
Mexican tortilla bake recipe
An average of 4.8 out of 5 stars from 121 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mexican_tortilla_bake_28158_16x9.jpg This all-in-one dish is so quick to make. Think Mexican lasagne using ready-made tortillas instead of sheets of pasta. Utterly delicious and very moreish! For this recipe you will need a 1.5 litre/2½ pint wide-based (preferably round), shallow ovenproof dish. 1 tbsp olive oil2 large onions, chopped500g/1lb 2oz beef mince1 mild red chilli, deseeded and finely chopped1 red pepper, deseeded and diced2 garlic cloves, crushed1 tbsp ground cumin1 tbsp ground coriander2 tbsp tomato purée1–2 tbsp mango chutney2 x 400g tins chopped tomatoes1 small bunch fresh coriander, choppedsalt and freshly ground black pepper 1 tbsp olive oil 2 large onions, chopped 500g/1lb 2oz beef mince 1 mild red chilli, deseeded and finely chopped 1 red pepper, deseeded and diced 2 garlic cloves, crushed 1 tbsp ground cumin 1 tbsp ground coriander 2 tbsp tomato purée 1–2 tbsp mango chutney 2 x 400g tins chopped tomatoes 1 small bunch fresh coriander, chopped salt and freshly ground black pepper 3 large flour tortilla wraps 250g/9oz full-fat mascarpone100g/3½oz mozzarella, grated100g/3½oz cheddar 3 large flour tortilla wraps 250g/9oz full-fat mascarpone 100g/3½oz mozzarella, grated 100g/3½oz cheddar Method Preheat the oven to 160C/140C Fan/Gas 3.Pour the oil into a large ovenproof frying pan over a medium heat, add the onions and fry for 3 minutes. Turn up the heat, add the mince and fry until brown, breaking the meat up with a wooden spoon and stirring occasionally.Add the chilli, red pepper, garlic and spices and fry for 5 minutes, or until all the moisture has evaporated and the mixture is quite dry. Stir in the tomato purée, mango chutney, tinned tomatoes and salt and black pepper. Cover with a lid, bring to the boil and transfer to the oven to simmer for an hour.Remove from the oven and stir in half the coriander. Increase the oven temperature to 200C/180C Fan/Gas 6.Spread a third of the cooked mince beef mixture over the bottom of the ovenproof dish and lay one tortilla wrap on top. Spread a third of the mascarpone (see tip) over the tortilla and sprinkle with a third of each of the mozzarella and Cheddar cheeses. Repeat twice more so you have 3 layers.Bake in the oven for about 25 minutes until golden-brown and bubbling. Set aside for 5 minutes before serving and garnish with the remaining coriander. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Pour the oil into a large ovenproof frying pan over a medium heat, add the onions and fry for 3 minutes. Turn up the heat, add the mince and fry until brown, breaking the meat up with a wooden spoon and stirring occasionally. Pour the oil into a large ovenproof frying pan over a medium heat, add the onions and fry for 3 minutes. Turn up the heat, add the mince and fry until brown, breaking the meat up with a wooden spoon and stirring occasionally. Add the chilli, red pepper, garlic and spices and fry for 5 minutes, or until all the moisture has evaporated and the mixture is quite dry. Stir in the tomato purée, mango chutney, tinned tomatoes and salt and black pepper. Cover with a lid, bring to the boil and transfer to the oven to simmer for an hour. Add the chilli, red pepper, garlic and spices and fry for 5 minutes, or until all the moisture has evaporated and the mixture is quite dry. Stir in the tomato purée, mango chutney, tinned tomatoes and salt and black pepper. Cover with a lid, bring to the boil and transfer to the oven to simmer for an hour. Remove from the oven and stir in half the coriander. Increase the oven temperature to 200C/180C Fan/Gas 6. Remove from the oven and stir in half the coriander. Increase the oven temperature to 200C/180C Fan/Gas 6. Spread a third of the cooked mince beef mixture over the bottom of the ovenproof dish and lay one tortilla wrap on top. Spread a third of the mascarpone (see tip) over the tortilla and sprinkle with a third of each of the mozzarella and Cheddar cheeses. Repeat twice more so you have 3 layers. Spread a third of the cooked mince beef mixture over the bottom of the ovenproof dish and lay one tortilla wrap on top. Spread a third of the mascarpone (see tip) over the tortilla and sprinkle with a third of each of the mozzarella and Cheddar cheeses. Repeat twice more so you have 3 layers. Bake in the oven for about 25 minutes until golden-brown and bubbling. Set aside for 5 minutes before serving and garnish with the remaining coriander. Bake in the oven for about 25 minutes until golden-brown and bubbling. Set aside for 5 minutes before serving and garnish with the remaining coriander. Recipe tips If your mascarpone is firm, you might find it easier to spread the mascarpone on each tortilla first before adding to the dish. If covered and chilled in the fridge, you can assemble this dish up to 6 hours ahead. Simply bake at 200C/180C Fan/Gas 6 for 25 minutes, or until golden and bubbling. If uncooked and covered, this dish freezes very well.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mexican_tortilla_bake_28158",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mexican tortilla bake recipe",
"content": "An average of 4.8 out of 5 stars from 121 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mexican_tortilla_bake_28158_16x9.jpg This all-in-one dish is so quick to make. Think Mexican lasagne using ready-made tortillas instead of sheets of pasta. Utterly delicious and very moreish! For this recipe you will need a 1.5 litre/2½ pint wide-based (preferably round), shallow ovenproof dish. 1 tbsp olive oil2 large onions, chopped500g/1lb 2oz beef mince1 mild red chilli, deseeded and finely chopped1 red pepper, deseeded and diced2 garlic cloves, crushed1 tbsp ground cumin1 tbsp ground coriander2 tbsp tomato purée1–2 tbsp mango chutney2 x 400g tins chopped tomatoes1 small bunch fresh coriander, choppedsalt and freshly ground black pepper 1 tbsp olive oil 2 large onions, chopped 500g/1lb 2oz beef mince 1 mild red chilli, deseeded and finely chopped 1 red pepper, deseeded and diced 2 garlic cloves, crushed 1 tbsp ground cumin 1 tbsp ground coriander 2 tbsp tomato purée 1–2 tbsp mango chutney 2 x 400g tins chopped tomatoes 1 small bunch fresh coriander, chopped salt and freshly ground black pepper 3 large flour tortilla wraps 250g/9oz full-fat mascarpone100g/3½oz mozzarella, grated100g/3½oz cheddar 3 large flour tortilla wraps 250g/9oz full-fat mascarpone 100g/3½oz mozzarella, grated 100g/3½oz cheddar Method Preheat the oven to 160C/140C Fan/Gas 3.Pour the oil into a large ovenproof frying pan over a medium heat, add the onions and fry for 3 minutes. Turn up the heat, add the mince and fry until brown, breaking the meat up with a wooden spoon and stirring occasionally.Add the chilli, red pepper, garlic and spices and fry for 5 minutes, or until all the moisture has evaporated and the mixture is quite dry. Stir in the tomato purée, mango chutney, tinned tomatoes and salt and black pepper. Cover with a lid, bring to the boil and transfer to the oven to simmer for an hour.Remove from the oven and stir in half the coriander. Increase the oven temperature to 200C/180C Fan/Gas 6.Spread a third of the cooked mince beef mixture over the bottom of the ovenproof dish and lay one tortilla wrap on top. Spread a third of the mascarpone (see tip) over the tortilla and sprinkle with a third of each of the mozzarella and Cheddar cheeses. Repeat twice more so you have 3 layers.Bake in the oven for about 25 minutes until golden-brown and bubbling. Set aside for 5 minutes before serving and garnish with the remaining coriander. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Pour the oil into a large ovenproof frying pan over a medium heat, add the onions and fry for 3 minutes. Turn up the heat, add the mince and fry until brown, breaking the meat up with a wooden spoon and stirring occasionally. Pour the oil into a large ovenproof frying pan over a medium heat, add the onions and fry for 3 minutes. Turn up the heat, add the mince and fry until brown, breaking the meat up with a wooden spoon and stirring occasionally. Add the chilli, red pepper, garlic and spices and fry for 5 minutes, or until all the moisture has evaporated and the mixture is quite dry. Stir in the tomato purée, mango chutney, tinned tomatoes and salt and black pepper. Cover with a lid, bring to the boil and transfer to the oven to simmer for an hour. Add the chilli, red pepper, garlic and spices and fry for 5 minutes, or until all the moisture has evaporated and the mixture is quite dry. Stir in the tomato purée, mango chutney, tinned tomatoes and salt and black pepper. Cover with a lid, bring to the boil and transfer to the oven to simmer for an hour. Remove from the oven and stir in half the coriander. Increase the oven temperature to 200C/180C Fan/Gas 6. Remove from the oven and stir in half the coriander. Increase the oven temperature to 200C/180C Fan/Gas 6. Spread a third of the cooked mince beef mixture over the bottom of the ovenproof dish and lay one tortilla wrap on top. Spread a third of the mascarpone (see tip) over the tortilla and sprinkle with a third of each of the mozzarella and Cheddar cheeses. Repeat twice more so you have 3 layers. Spread a third of the cooked mince beef mixture over the bottom of the ovenproof dish and lay one tortilla wrap on top. Spread a third of the mascarpone (see tip) over the tortilla and sprinkle with a third of each of the mozzarella and Cheddar cheeses. Repeat twice more so you have 3 layers. Bake in the oven for about 25 minutes until golden-brown and bubbling. Set aside for 5 minutes before serving and garnish with the remaining coriander. Bake in the oven for about 25 minutes until golden-brown and bubbling. Set aside for 5 minutes before serving and garnish with the remaining coriander. Recipe tips If your mascarpone is firm, you might find it easier to spread the mascarpone on each tortilla first before adding to the dish. If covered and chilled in the fridge, you can assemble this dish up to 6 hours ahead. Simply bake at 200C/180C Fan/Gas 6 for 25 minutes, or until golden and bubbling. If uncooked and covered, this dish freezes very well."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb3aeb3bdbfd0cbff8ce"
}
|
ca56f86c37299cb64bbfe3a5230c3fd25eb30cec58a5b89788c49c4410e33d34
|
Sausage, squash and kale pasta bake recipe
An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_squash_and_kale_96849_16x9.jpg Turning sausages into small meatballs is an easy way to add flavour into this rich and comforting pasta bake. 200g/7oz butternut squash, peeled, seeds removed and cut into 1.25cm/½in cubesknob of salted butter½ tsp freshly ground black pepper2 Italian sausages, skin removed and broken into small pieces60g/2¼oz penne pasta20g/¾oz Parmesan, finely grated50g/1¾oz mascarpone60g/2¼oz kale, stalks removed 200g/7oz butternut squash, peeled, seeds removed and cut into 1.25cm/½in cubes knob of salted butter ½ tsp freshly ground black pepper 2 Italian sausages, skin removed and broken into small pieces 60g/2¼oz penne pasta 20g/¾oz Parmesan, finely grated 50g/1¾oz mascarpone 60g/2¼oz kale, stalks removed Method Preheat the oven to 200C/180C Fan/Gas 6. Put the butternut squash in a small roasting tin, dot the butter over it, sprinkle with the pepper and arrange the sausage meat on top. Cover tightly with foil and roast for 25 minutes. After 15 minutes, bring a large saucepan of salted water to the boil, and cook the penne according to the packet instructions. Meanwhile, stir two-thirds of the Parmesan into the mascarpone and set aside. Drain the pasta, reserving some of the cooking water and tip back into the saucepan. Remove the sausage and squash mixture from the oven and tip into the pan with the pasta. Add the kale, the mascarpone and Parmesan mixture and a little of the cooking water and mix well to combine. Tip the mixture back into the roasting tin, sprinkle with the remaining Parmesan and bake for 10 minutes. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Put the butternut squash in a small roasting tin, dot the butter over it, sprinkle with the pepper and arrange the sausage meat on top. Cover tightly with foil and roast for 25 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Put the butternut squash in a small roasting tin, dot the butter over it, sprinkle with the pepper and arrange the sausage meat on top. Cover tightly with foil and roast for 25 minutes. After 15 minutes, bring a large saucepan of salted water to the boil, and cook the penne according to the packet instructions. Meanwhile, stir two-thirds of the Parmesan into the mascarpone and set aside. After 15 minutes, bring a large saucepan of salted water to the boil, and cook the penne according to the packet instructions. Meanwhile, stir two-thirds of the Parmesan into the mascarpone and set aside. Drain the pasta, reserving some of the cooking water and tip back into the saucepan. Remove the sausage and squash mixture from the oven and tip into the pan with the pasta. Add the kale, the mascarpone and Parmesan mixture and a little of the cooking water and mix well to combine. Drain the pasta, reserving some of the cooking water and tip back into the saucepan. Remove the sausage and squash mixture from the oven and tip into the pan with the pasta. Add the kale, the mascarpone and Parmesan mixture and a little of the cooking water and mix well to combine. Tip the mixture back into the roasting tin, sprinkle with the remaining Parmesan and bake for 10 minutes. Serve. Tip the mixture back into the roasting tin, sprinkle with the remaining Parmesan and bake for 10 minutes. Serve.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sausage_squash_and_kale_96849",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sausage, squash and kale pasta bake recipe",
"content": "An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_squash_and_kale_96849_16x9.jpg Turning sausages into small meatballs is an easy way to add flavour into this rich and comforting pasta bake. 200g/7oz butternut squash, peeled, seeds removed and cut into 1.25cm/½in cubesknob of salted butter½ tsp freshly ground black pepper2 Italian sausages, skin removed and broken into small pieces60g/2¼oz penne pasta20g/¾oz Parmesan, finely grated50g/1¾oz mascarpone60g/2¼oz kale, stalks removed 200g/7oz butternut squash, peeled, seeds removed and cut into 1.25cm/½in cubes knob of salted butter ½ tsp freshly ground black pepper 2 Italian sausages, skin removed and broken into small pieces 60g/2¼oz penne pasta 20g/¾oz Parmesan, finely grated 50g/1¾oz mascarpone 60g/2¼oz kale, stalks removed Method Preheat the oven to 200C/180C Fan/Gas 6. Put the butternut squash in a small roasting tin, dot the butter over it, sprinkle with the pepper and arrange the sausage meat on top. Cover tightly with foil and roast for 25 minutes. After 15 minutes, bring a large saucepan of salted water to the boil, and cook the penne according to the packet instructions. Meanwhile, stir two-thirds of the Parmesan into the mascarpone and set aside. Drain the pasta, reserving some of the cooking water and tip back into the saucepan. Remove the sausage and squash mixture from the oven and tip into the pan with the pasta. Add the kale, the mascarpone and Parmesan mixture and a little of the cooking water and mix well to combine. Tip the mixture back into the roasting tin, sprinkle with the remaining Parmesan and bake for 10 minutes. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Put the butternut squash in a small roasting tin, dot the butter over it, sprinkle with the pepper and arrange the sausage meat on top. Cover tightly with foil and roast for 25 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Put the butternut squash in a small roasting tin, dot the butter over it, sprinkle with the pepper and arrange the sausage meat on top. Cover tightly with foil and roast for 25 minutes. After 15 minutes, bring a large saucepan of salted water to the boil, and cook the penne according to the packet instructions. Meanwhile, stir two-thirds of the Parmesan into the mascarpone and set aside. After 15 minutes, bring a large saucepan of salted water to the boil, and cook the penne according to the packet instructions. Meanwhile, stir two-thirds of the Parmesan into the mascarpone and set aside. Drain the pasta, reserving some of the cooking water and tip back into the saucepan. Remove the sausage and squash mixture from the oven and tip into the pan with the pasta. Add the kale, the mascarpone and Parmesan mixture and a little of the cooking water and mix well to combine. Drain the pasta, reserving some of the cooking water and tip back into the saucepan. Remove the sausage and squash mixture from the oven and tip into the pan with the pasta. Add the kale, the mascarpone and Parmesan mixture and a little of the cooking water and mix well to combine. Tip the mixture back into the roasting tin, sprinkle with the remaining Parmesan and bake for 10 minutes. Serve. Tip the mixture back into the roasting tin, sprinkle with the remaining Parmesan and bake for 10 minutes. Serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb3aeb3bdbfd0cbff8cf"
}
|
42a56a3cebd6fdc2e4df311afb28d2b26556fe88a6039da3be29f1a2f685ddb8
|
Tinned salmon pasta bake recipe
An average of 4.3 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/littleitalypastabake_14520_16x9.jpg Tinned salmon makes this tasty pasta bake recipe economical as well as easy. Mascarpone and pine nuts are a luxury! 340g/12oz macaroni 1 large can red salmon handful of basil 250ml/9fl oz passata (sieved tomatoes) 3 tbsp mascarpone 85g/3oz breadcrumbs 140g/5oz fresh mozzarella 30g/1oz pine nuts 30g/1oz butter 340g/12oz macaroni 1 large can red salmon handful of basil 250ml/9fl oz passata (sieved tomatoes) 3 tbsp mascarpone 85g/3oz breadcrumbs 140g/5oz fresh mozzarella 30g/1oz pine nuts 30g/1oz butter 200g/7oz bag mixed salad leaves virgin olive oil balsamic vinegar salt and freshly ground black pepper 200g/7oz bag mixed salad leaves virgin olive oil balsamic vinegar salt and freshly ground black pepper Method Preheat the oven 190C/375F/Gas 5. Cook the pasta in plenty of boiling salted water as per instruction. Place the salmon into a bowl, removing any large bones. Tear the basil leaves and combine with the salmon. Add the passata, mascarpone and mozzarella. Drain the pasta and combine with the salmon mixture. Season well and place in an ovenproof dish. Top with dots of butter and sprinkle over breadcrumbs and pinenuts. Place in the oven to colour the top and heat through. Serve with some salad leaves dressed with olive oil, balsamic vingar and seasoning. Preheat the oven 190C/375F/Gas 5. Preheat the oven 190C/375F/Gas 5. Cook the pasta in plenty of boiling salted water as per instruction. Cook the pasta in plenty of boiling salted water as per instruction. Place the salmon into a bowl, removing any large bones. Place the salmon into a bowl, removing any large bones. Tear the basil leaves and combine with the salmon. Add the passata, mascarpone and mozzarella. Tear the basil leaves and combine with the salmon. Add the passata, mascarpone and mozzarella. Drain the pasta and combine with the salmon mixture. Drain the pasta and combine with the salmon mixture. Season well and place in an ovenproof dish. Season well and place in an ovenproof dish. Top with dots of butter and sprinkle over breadcrumbs and pinenuts. Top with dots of butter and sprinkle over breadcrumbs and pinenuts. Place in the oven to colour the top and heat through. Place in the oven to colour the top and heat through. Serve with some salad leaves dressed with olive oil, balsamic vingar and seasoning. Serve with some salad leaves dressed with olive oil, balsamic vingar and seasoning.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/littleitalypastabake_14520",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tinned salmon pasta bake recipe",
"content": "An average of 4.3 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/littleitalypastabake_14520_16x9.jpg Tinned salmon makes this tasty pasta bake recipe economical as well as easy. Mascarpone and pine nuts are a luxury! 340g/12oz macaroni 1 large can red salmon handful of basil 250ml/9fl oz passata (sieved tomatoes) 3 tbsp mascarpone 85g/3oz breadcrumbs 140g/5oz fresh mozzarella 30g/1oz pine nuts 30g/1oz butter 340g/12oz macaroni 1 large can red salmon handful of basil 250ml/9fl oz passata (sieved tomatoes) 3 tbsp mascarpone 85g/3oz breadcrumbs 140g/5oz fresh mozzarella 30g/1oz pine nuts 30g/1oz butter 200g/7oz bag mixed salad leaves virgin olive oil balsamic vinegar salt and freshly ground black pepper 200g/7oz bag mixed salad leaves virgin olive oil balsamic vinegar salt and freshly ground black pepper Method Preheat the oven 190C/375F/Gas 5. Cook the pasta in plenty of boiling salted water as per instruction. Place the salmon into a bowl, removing any large bones. Tear the basil leaves and combine with the salmon. Add the passata, mascarpone and mozzarella. Drain the pasta and combine with the salmon mixture. Season well and place in an ovenproof dish. Top with dots of butter and sprinkle over breadcrumbs and pinenuts. Place in the oven to colour the top and heat through. Serve with some salad leaves dressed with olive oil, balsamic vingar and seasoning. Preheat the oven 190C/375F/Gas 5. Preheat the oven 190C/375F/Gas 5. Cook the pasta in plenty of boiling salted water as per instruction. Cook the pasta in plenty of boiling salted water as per instruction. Place the salmon into a bowl, removing any large bones. Place the salmon into a bowl, removing any large bones. Tear the basil leaves and combine with the salmon. Add the passata, mascarpone and mozzarella. Tear the basil leaves and combine with the salmon. Add the passata, mascarpone and mozzarella. Drain the pasta and combine with the salmon mixture. Drain the pasta and combine with the salmon mixture. Season well and place in an ovenproof dish. Season well and place in an ovenproof dish. Top with dots of butter and sprinkle over breadcrumbs and pinenuts. Top with dots of butter and sprinkle over breadcrumbs and pinenuts. Place in the oven to colour the top and heat through. Place in the oven to colour the top and heat through. Serve with some salad leaves dressed with olive oil, balsamic vingar and seasoning. Serve with some salad leaves dressed with olive oil, balsamic vingar and seasoning."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb3beb3bdbfd0cbff8d0"
}
|
2c0cd7ad7d4ceca38a9516285dc3114ffc113a4d18b417604d6453974ad9d22c
|
Ham and cheese pancakes recipe
An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/savoury_pancakes_77891_16x9.jpg This easy savoury pancake recipe makes for a great dinner on Pancake Day or a lazy Sunday brunch. Ham and cheese pancakes are a winner with the whole family! 100g/3½oz plain flour 2 free-range eggs 300ml/10fl oz semi-skimmed milk 25g/1oz unsalted butter, melted, plus a little extra for cooking 1 tbsp vegetable oil 100g/3½oz plain flour 2 free-range eggs 300ml/10fl oz semi-skimmed milk 25g/1oz unsalted butter, melted, plus a little extra for cooking 1 tbsp vegetable oil grated cheesesmoked ham, shredded grated cheese smoked ham, shredded Method Sieve the flour into a large bowl. Make a well in the centre and crack in the eggs. Beat the eggs with a fork, gradually incorporating the flour from the outside of the well as you mix. Gradually pour in the milk, whilst whisking, until the batter is smooth and there are no lumps. Stir in the melted butter. Cover with a cloth and put in the fridge for 15 minutes. Heat 1 teaspoon of oil in a frying pan over a medium heat and add a knob of butter. When the butter has melted, spoon 1–2 ladles of the batter into the pan. Carefully swirl the pan around until the batter has coated the bottom. Cook for 1–2 minutes on each side, or until golden brown. Repeat with the remaining oil and batter. To serve, transfer the pancake to a plate and sprinkle over a little cheese and ham. Roll up the pancake while it's still warm so that the cheese melts a little and serve immediately. Sieve the flour into a large bowl. Make a well in the centre and crack in the eggs. Beat the eggs with a fork, gradually incorporating the flour from the outside of the well as you mix. Sieve the flour into a large bowl. Make a well in the centre and crack in the eggs. Beat the eggs with a fork, gradually incorporating the flour from the outside of the well as you mix. Gradually pour in the milk, whilst whisking, until the batter is smooth and there are no lumps. Stir in the melted butter. Cover with a cloth and put in the fridge for 15 minutes. Gradually pour in the milk, whilst whisking, until the batter is smooth and there are no lumps. Stir in the melted butter. Cover with a cloth and put in the fridge for 15 minutes. Heat 1 teaspoon of oil in a frying pan over a medium heat and add a knob of butter. When the butter has melted, spoon 1–2 ladles of the batter into the pan. Carefully swirl the pan around until the batter has coated the bottom. Cook for 1–2 minutes on each side, or until golden brown. Repeat with the remaining oil and batter. Heat 1 teaspoon of oil in a frying pan over a medium heat and add a knob of butter. When the butter has melted, spoon 1–2 ladles of the batter into the pan. Carefully swirl the pan around until the batter has coated the bottom. Cook for 1–2 minutes on each side, or until golden brown. Repeat with the remaining oil and batter. To serve, transfer the pancake to a plate and sprinkle over a little cheese and ham. Roll up the pancake while it's still warm so that the cheese melts a little and serve immediately. To serve, transfer the pancake to a plate and sprinkle over a little cheese and ham. Roll up the pancake while it's still warm so that the cheese melts a little and serve immediately. Recipe tips If making with children, here are some tips to help them cook safely. Always supervise small children when using the cheese grater, hob and microwave. To grate the cheese, hold the handle of the grater with one hand and then push the cheese downwards over the grater ‘teeth’. Always keep fingers away from the grater ‘teeth’ as they are very sharp. For an easy way to melt butter, place in a microwaveable bowl and microwave in 5–10 second bursts until melted.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/savoury_pancakes_77891",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ham and cheese pancakes recipe",
"content": "An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/savoury_pancakes_77891_16x9.jpg This easy savoury pancake recipe makes for a great dinner on Pancake Day or a lazy Sunday brunch. Ham and cheese pancakes are a winner with the whole family! 100g/3½oz plain flour 2 free-range eggs 300ml/10fl oz semi-skimmed milk 25g/1oz unsalted butter, melted, plus a little extra for cooking 1 tbsp vegetable oil 100g/3½oz plain flour 2 free-range eggs 300ml/10fl oz semi-skimmed milk 25g/1oz unsalted butter, melted, plus a little extra for cooking 1 tbsp vegetable oil grated cheesesmoked ham, shredded grated cheese smoked ham, shredded Method Sieve the flour into a large bowl. Make a well in the centre and crack in the eggs. Beat the eggs with a fork, gradually incorporating the flour from the outside of the well as you mix. Gradually pour in the milk, whilst whisking, until the batter is smooth and there are no lumps. Stir in the melted butter. Cover with a cloth and put in the fridge for 15 minutes. Heat 1 teaspoon of oil in a frying pan over a medium heat and add a knob of butter. When the butter has melted, spoon 1–2 ladles of the batter into the pan. Carefully swirl the pan around until the batter has coated the bottom. Cook for 1–2 minutes on each side, or until golden brown. Repeat with the remaining oil and batter. To serve, transfer the pancake to a plate and sprinkle over a little cheese and ham. Roll up the pancake while it's still warm so that the cheese melts a little and serve immediately. Sieve the flour into a large bowl. Make a well in the centre and crack in the eggs. Beat the eggs with a fork, gradually incorporating the flour from the outside of the well as you mix. Sieve the flour into a large bowl. Make a well in the centre and crack in the eggs. Beat the eggs with a fork, gradually incorporating the flour from the outside of the well as you mix. Gradually pour in the milk, whilst whisking, until the batter is smooth and there are no lumps. Stir in the melted butter. Cover with a cloth and put in the fridge for 15 minutes. Gradually pour in the milk, whilst whisking, until the batter is smooth and there are no lumps. Stir in the melted butter. Cover with a cloth and put in the fridge for 15 minutes. Heat 1 teaspoon of oil in a frying pan over a medium heat and add a knob of butter. When the butter has melted, spoon 1–2 ladles of the batter into the pan. Carefully swirl the pan around until the batter has coated the bottom. Cook for 1–2 minutes on each side, or until golden brown. Repeat with the remaining oil and batter. Heat 1 teaspoon of oil in a frying pan over a medium heat and add a knob of butter. When the butter has melted, spoon 1–2 ladles of the batter into the pan. Carefully swirl the pan around until the batter has coated the bottom. Cook for 1–2 minutes on each side, or until golden brown. Repeat with the remaining oil and batter. To serve, transfer the pancake to a plate and sprinkle over a little cheese and ham. Roll up the pancake while it's still warm so that the cheese melts a little and serve immediately. To serve, transfer the pancake to a plate and sprinkle over a little cheese and ham. Roll up the pancake while it's still warm so that the cheese melts a little and serve immediately. Recipe tips If making with children, here are some tips to help them cook safely. Always supervise small children when using the cheese grater, hob and microwave. To grate the cheese, hold the handle of the grater with one hand and then push the cheese downwards over the grater ‘teeth’. Always keep fingers away from the grater ‘teeth’ as they are very sharp. For an easy way to melt butter, place in a microwaveable bowl and microwave in 5–10 second bursts until melted."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb3beb3bdbfd0cbff8d1"
}
|
33c9c5931bd4734e0d71f4c9e41fece31fbb8d846cdef43fb62f132933af5c07
|
Egg fu yung wrap with chilli sauce recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggfuyoungwithroaste_89264_16x9.jpg Stuff this Taiwanese omelette with whatever fillings you like - shredded carrot, cabbage, fried tofu all work well. 2 tbsp groundnut oil1 small handful shiitake mushrooms or chestnut mushrooms, sliced1 red pepper, de-seeded and diced75g/3oz smoked bacon, diced5 free-range eggs, lightly beatendash light soy saucepinch freshly ground white pepperhandful leftover chicken and/or ham, chopped2 spring onions, shreddedhandful mixed salad leavessweet chilli sauce 2 tbsp groundnut oil 1 small handful shiitake mushrooms or chestnut mushrooms, sliced 1 red pepper, de-seeded and diced 75g/3oz smoked bacon, diced 5 free-range eggs, lightly beaten dash light soy sauce pinch freshly ground white pepper handful leftover chicken and/or ham, chopped 2 spring onions, shredded handful mixed salad leaves sweet chilli sauce Method Heat a wok until smoking and add a tablespoon of the oil. Add the mushrooms, red pepper and bacon and stir-fry for one minute, or until crisp and golden-brown.Add the stir-fry mixture to the beaten eggs and stir to combine.Carefully wipe out any excess oil from the wok with kitchen paper. Place the wok over a high heat and add the remaining oil, swirling to coat the wok. Add half the beaten egg mixture and cook for 1-2 minutes, or until golden-brown on the underside. Flip the omelette over and cook for another minute on the other side, or until golden-brown and cooked through. Season with soy sauce and freshly ground white pepper. Slide onto on a warmed plate and cover with foil. Repeat with the remaining egg mixture. To serve, fill the omelette with the spring onion, cooked chicken or ham and salad leaves. Spoon over the sweet chilli sauce and serve immediately. Heat a wok until smoking and add a tablespoon of the oil. Add the mushrooms, red pepper and bacon and stir-fry for one minute, or until crisp and golden-brown. Heat a wok until smoking and add a tablespoon of the oil. Add the mushrooms, red pepper and bacon and stir-fry for one minute, or until crisp and golden-brown. Add the stir-fry mixture to the beaten eggs and stir to combine. Add the stir-fry mixture to the beaten eggs and stir to combine. Carefully wipe out any excess oil from the wok with kitchen paper. Place the wok over a high heat and add the remaining oil, swirling to coat the wok. Add half the beaten egg mixture and cook for 1-2 minutes, or until golden-brown on the underside. Flip the omelette over and cook for another minute on the other side, or until golden-brown and cooked through. Season with soy sauce and freshly ground white pepper. Slide onto on a warmed plate and cover with foil. Repeat with the remaining egg mixture. Carefully wipe out any excess oil from the wok with kitchen paper. Place the wok over a high heat and add the remaining oil, swirling to coat the wok. Add half the beaten egg mixture and cook for 1-2 minutes, or until golden-brown on the underside. Flip the omelette over and cook for another minute on the other side, or until golden-brown and cooked through. Season with soy sauce and freshly ground white pepper. Slide onto on a warmed plate and cover with foil. Repeat with the remaining egg mixture. To serve, fill the omelette with the spring onion, cooked chicken or ham and salad leaves. Spoon over the sweet chilli sauce and serve immediately. To serve, fill the omelette with the spring onion, cooked chicken or ham and salad leaves. Spoon over the sweet chilli sauce and serve immediately.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/eggfuyoungwithroaste_89264",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Egg fu yung wrap with chilli sauce 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/eggfuyoungwithroaste_89264_16x9.jpg Stuff this Taiwanese omelette with whatever fillings you like - shredded carrot, cabbage, fried tofu all work well. 2 tbsp groundnut oil1 small handful shiitake mushrooms or chestnut mushrooms, sliced1 red pepper, de-seeded and diced75g/3oz smoked bacon, diced5 free-range eggs, lightly beatendash light soy saucepinch freshly ground white pepperhandful leftover chicken and/or ham, chopped2 spring onions, shreddedhandful mixed salad leavessweet chilli sauce 2 tbsp groundnut oil 1 small handful shiitake mushrooms or chestnut mushrooms, sliced 1 red pepper, de-seeded and diced 75g/3oz smoked bacon, diced 5 free-range eggs, lightly beaten dash light soy sauce pinch freshly ground white pepper handful leftover chicken and/or ham, chopped 2 spring onions, shredded handful mixed salad leaves sweet chilli sauce Method Heat a wok until smoking and add a tablespoon of the oil. Add the mushrooms, red pepper and bacon and stir-fry for one minute, or until crisp and golden-brown.Add the stir-fry mixture to the beaten eggs and stir to combine.Carefully wipe out any excess oil from the wok with kitchen paper. Place the wok over a high heat and add the remaining oil, swirling to coat the wok. Add half the beaten egg mixture and cook for 1-2 minutes, or until golden-brown on the underside. Flip the omelette over and cook for another minute on the other side, or until golden-brown and cooked through. Season with soy sauce and freshly ground white pepper. Slide onto on a warmed plate and cover with foil. Repeat with the remaining egg mixture. To serve, fill the omelette with the spring onion, cooked chicken or ham and salad leaves. Spoon over the sweet chilli sauce and serve immediately. Heat a wok until smoking and add a tablespoon of the oil. Add the mushrooms, red pepper and bacon and stir-fry for one minute, or until crisp and golden-brown. Heat a wok until smoking and add a tablespoon of the oil. Add the mushrooms, red pepper and bacon and stir-fry for one minute, or until crisp and golden-brown. Add the stir-fry mixture to the beaten eggs and stir to combine. Add the stir-fry mixture to the beaten eggs and stir to combine. Carefully wipe out any excess oil from the wok with kitchen paper. Place the wok over a high heat and add the remaining oil, swirling to coat the wok. Add half the beaten egg mixture and cook for 1-2 minutes, or until golden-brown on the underside. Flip the omelette over and cook for another minute on the other side, or until golden-brown and cooked through. Season with soy sauce and freshly ground white pepper. Slide onto on a warmed plate and cover with foil. Repeat with the remaining egg mixture. Carefully wipe out any excess oil from the wok with kitchen paper. Place the wok over a high heat and add the remaining oil, swirling to coat the wok. Add half the beaten egg mixture and cook for 1-2 minutes, or until golden-brown on the underside. Flip the omelette over and cook for another minute on the other side, or until golden-brown and cooked through. Season with soy sauce and freshly ground white pepper. Slide onto on a warmed plate and cover with foil. Repeat with the remaining egg mixture. To serve, fill the omelette with the spring onion, cooked chicken or ham and salad leaves. Spoon over the sweet chilli sauce and serve immediately. To serve, fill the omelette with the spring onion, cooked chicken or ham and salad leaves. Spoon over the sweet chilli sauce and serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb3beb3bdbfd0cbff8d2"
}
|
e2cda9b9e8de0aed60f16db5300610227322dddee96d7d7ddfaab4514e7b8cc8
|
Pork, chorizo and butter bean stew recipe
An average of 4.8 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/porkchorizoandbutter_90830_16x9.jpg A real rib-sticker, this stew. Slow down and extend the cooking time (adding liquid if necessary) if you like it really tender. 2 tsp vegetable oil600g/1lb 5½oz pork shoulder, cut into serving pieces150g/5½oz chorizo, cut into serving pieces1 medium onion, sliced1 bird's-eye chilli, seeds removed, flesh chopped2 garlic cloves, finely chopped75ml/2¾fl oz white wine400g/14oz tinned tomatoes, chopped200g/7oz canned butter beans, rinsed and drained2-3 tbsp chopped fresh parsley1 tbsp clear honey 2 tsp vegetable oil 600g/1lb 5½oz pork shoulder, cut into serving pieces 150g/5½oz chorizo, cut into serving pieces 1 medium onion, sliced 1 bird's-eye chilli, seeds removed, flesh chopped 2 garlic cloves, finely chopped 75ml/2¾fl oz white wine 400g/14oz tinned tomatoes, chopped 200g/7oz canned butter beans, rinsed and drained 2-3 tbsp chopped fresh parsley 1 tbsp clear honey Method Heat the oil in a large pan over a medium heat, add the pork pieces and fry for 4-5 minutes, or until browned on the outside but not completely cooked through, then remove from the pan and set aside to rest on a warm plate. Add the chorizo to the pan the pork was fried in and fry for 3-4 minutes, or until crisp and golden-brown. Remove from the pan and set aside with the pork.Add the onion and chilli to the same pan and fry for 2-3 minutes, or until softened.Add the garlic and the wine and bring the mixture to a simmer. Simmer for 2-3 minutes, or until the volume of liquid has reduced by a quarter. Add the chopped tomatoes and the butter beans, then return the cooked pork and chorizo to the pan and stir well. Bring the mixture to a gentle simmer over a low heat, cover the pan with a lid and cook for at least 45 minutes, or until the sauce has thickened and reduced in volume. Add a few tablespoons of water to the simmering mixture now and again, as necessary, when the sauce becomes too dry.Just before serving, sprinkle over the parsley and stir in the honey and season, to taste, with salt and freshly ground black pepper, as necessary. To serve, spoon some of the pork stew into the centre of each of six serving plates. Place a portion of garlic bread alongside each serving. Heat the oil in a large pan over a medium heat, add the pork pieces and fry for 4-5 minutes, or until browned on the outside but not completely cooked through, then remove from the pan and set aside to rest on a warm plate. Heat the oil in a large pan over a medium heat, add the pork pieces and fry for 4-5 minutes, or until browned on the outside but not completely cooked through, then remove from the pan and set aside to rest on a warm plate. Add the chorizo to the pan the pork was fried in and fry for 3-4 minutes, or until crisp and golden-brown. Remove from the pan and set aside with the pork. Add the chorizo to the pan the pork was fried in and fry for 3-4 minutes, or until crisp and golden-brown. Remove from the pan and set aside with the pork. Add the onion and chilli to the same pan and fry for 2-3 minutes, or until softened. Add the onion and chilli to the same pan and fry for 2-3 minutes, or until softened. Add the garlic and the wine and bring the mixture to a simmer. Simmer for 2-3 minutes, or until the volume of liquid has reduced by a quarter. Add the garlic and the wine and bring the mixture to a simmer. Simmer for 2-3 minutes, or until the volume of liquid has reduced by a quarter. Add the chopped tomatoes and the butter beans, then return the cooked pork and chorizo to the pan and stir well. Add the chopped tomatoes and the butter beans, then return the cooked pork and chorizo to the pan and stir well. Bring the mixture to a gentle simmer over a low heat, cover the pan with a lid and cook for at least 45 minutes, or until the sauce has thickened and reduced in volume. Add a few tablespoons of water to the simmering mixture now and again, as necessary, when the sauce becomes too dry. Bring the mixture to a gentle simmer over a low heat, cover the pan with a lid and cook for at least 45 minutes, or until the sauce has thickened and reduced in volume. Add a few tablespoons of water to the simmering mixture now and again, as necessary, when the sauce becomes too dry. Just before serving, sprinkle over the parsley and stir in the honey and season, to taste, with salt and freshly ground black pepper, as necessary. Just before serving, sprinkle over the parsley and stir in the honey and season, to taste, with salt and freshly ground black pepper, as necessary. To serve, spoon some of the pork stew into the centre of each of six serving plates. Place a portion of garlic bread alongside each serving. To serve, spoon some of the pork stew into the centre of each of six serving plates. Place a portion of garlic bread alongside each serving.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/porkchorizoandbutter_90830",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pork, chorizo and butter bean stew recipe",
"content": "An average of 4.8 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/porkchorizoandbutter_90830_16x9.jpg A real rib-sticker, this stew. Slow down and extend the cooking time (adding liquid if necessary) if you like it really tender. 2 tsp vegetable oil600g/1lb 5½oz pork shoulder, cut into serving pieces150g/5½oz chorizo, cut into serving pieces1 medium onion, sliced1 bird's-eye chilli, seeds removed, flesh chopped2 garlic cloves, finely chopped75ml/2¾fl oz white wine400g/14oz tinned tomatoes, chopped200g/7oz canned butter beans, rinsed and drained2-3 tbsp chopped fresh parsley1 tbsp clear honey 2 tsp vegetable oil 600g/1lb 5½oz pork shoulder, cut into serving pieces 150g/5½oz chorizo, cut into serving pieces 1 medium onion, sliced 1 bird's-eye chilli, seeds removed, flesh chopped 2 garlic cloves, finely chopped 75ml/2¾fl oz white wine 400g/14oz tinned tomatoes, chopped 200g/7oz canned butter beans, rinsed and drained 2-3 tbsp chopped fresh parsley 1 tbsp clear honey Method Heat the oil in a large pan over a medium heat, add the pork pieces and fry for 4-5 minutes, or until browned on the outside but not completely cooked through, then remove from the pan and set aside to rest on a warm plate. Add the chorizo to the pan the pork was fried in and fry for 3-4 minutes, or until crisp and golden-brown. Remove from the pan and set aside with the pork.Add the onion and chilli to the same pan and fry for 2-3 minutes, or until softened.Add the garlic and the wine and bring the mixture to a simmer. Simmer for 2-3 minutes, or until the volume of liquid has reduced by a quarter. Add the chopped tomatoes and the butter beans, then return the cooked pork and chorizo to the pan and stir well. Bring the mixture to a gentle simmer over a low heat, cover the pan with a lid and cook for at least 45 minutes, or until the sauce has thickened and reduced in volume. Add a few tablespoons of water to the simmering mixture now and again, as necessary, when the sauce becomes too dry.Just before serving, sprinkle over the parsley and stir in the honey and season, to taste, with salt and freshly ground black pepper, as necessary. To serve, spoon some of the pork stew into the centre of each of six serving plates. Place a portion of garlic bread alongside each serving. Heat the oil in a large pan over a medium heat, add the pork pieces and fry for 4-5 minutes, or until browned on the outside but not completely cooked through, then remove from the pan and set aside to rest on a warm plate. Heat the oil in a large pan over a medium heat, add the pork pieces and fry for 4-5 minutes, or until browned on the outside but not completely cooked through, then remove from the pan and set aside to rest on a warm plate. Add the chorizo to the pan the pork was fried in and fry for 3-4 minutes, or until crisp and golden-brown. Remove from the pan and set aside with the pork. Add the chorizo to the pan the pork was fried in and fry for 3-4 minutes, or until crisp and golden-brown. Remove from the pan and set aside with the pork. Add the onion and chilli to the same pan and fry for 2-3 minutes, or until softened. Add the onion and chilli to the same pan and fry for 2-3 minutes, or until softened. Add the garlic and the wine and bring the mixture to a simmer. Simmer for 2-3 minutes, or until the volume of liquid has reduced by a quarter. Add the garlic and the wine and bring the mixture to a simmer. Simmer for 2-3 minutes, or until the volume of liquid has reduced by a quarter. Add the chopped tomatoes and the butter beans, then return the cooked pork and chorizo to the pan and stir well. Add the chopped tomatoes and the butter beans, then return the cooked pork and chorizo to the pan and stir well. Bring the mixture to a gentle simmer over a low heat, cover the pan with a lid and cook for at least 45 minutes, or until the sauce has thickened and reduced in volume. Add a few tablespoons of water to the simmering mixture now and again, as necessary, when the sauce becomes too dry. Bring the mixture to a gentle simmer over a low heat, cover the pan with a lid and cook for at least 45 minutes, or until the sauce has thickened and reduced in volume. Add a few tablespoons of water to the simmering mixture now and again, as necessary, when the sauce becomes too dry. Just before serving, sprinkle over the parsley and stir in the honey and season, to taste, with salt and freshly ground black pepper, as necessary. Just before serving, sprinkle over the parsley and stir in the honey and season, to taste, with salt and freshly ground black pepper, as necessary. To serve, spoon some of the pork stew into the centre of each of six serving plates. Place a portion of garlic bread alongside each serving. To serve, spoon some of the pork stew into the centre of each of six serving plates. Place a portion of garlic bread alongside each serving."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb3beb3bdbfd0cbff8d3"
}
|
8e6e9bbaea90b8e87c43212062f4b5a2389b65bc856b322df42d4c286b8bd995
|
Smoky chicken quesadillas recipe
An average of 4.8 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_quesadillas_14275_16x9.jpg These spicy chicken, melting cheese and kidney bean quesadillas are baked in the oven to make them lighter than the usual grilled or fried version. Each serving provides 826 kcal, 57g protein, 75g carbohydrates (of which 10g sugars), 31g fat (of which 12.5g saturates), 10g fibre and 2.2g salt. 400g/14oz cooked chicken, shredded1 tsp coriander seeds1 tsp cumin seeds200g/7oz drained, tinned red kidney beans, rinsed4 spring onions, chopped200g/7oz tin sweetcorn, drained3 tbsp chipotle paste8 medium flour tortillasolive oil spray (or a little olive oil)125g/4½oz reduced-fat mozzarella, grated125g/4½oz reduced-fat Cheddar, gratedsea salt and freshly ground black pepper 400g/14oz cooked chicken, shredded 1 tsp coriander seeds 1 tsp cumin seeds 200g/7oz drained, tinned red kidney beans, rinsed 4 spring onions, chopped 200g/7oz tin sweetcorn, drained 3 tbsp chipotle paste 8 medium flour tortillas olive oil spray (or a little olive oil) 125g/4½oz reduced-fat mozzarella, grated 125g/4½oz reduced-fat Cheddar, grated sea salt and freshly ground black pepper 2 Little Gem lettuces, leaves separated and halved70g/2½oz rocket leaves100g/3½oz cherry tomatoes, halved½ lime, juice only2 tbsp extra virgin olive oil 2 Little Gem lettuces, leaves separated and halved 70g/2½oz rocket leaves 100g/3½oz cherry tomatoes, halved ½ lime, juice only 2 tbsp extra virgin olive oil light soured creamcoriander leavesfresh green jalapeños, sliced (optional)pickled jalapeños, sliced (optional) light soured cream coriander leaves fresh green jalapeños, sliced (optional) pickled jalapeños, sliced (optional) Method Preheat the oven to 220C/200C Fan/Gas 7 and line two baking trays with baking parchment.Put the shredded chicken into a bowl. Heat a small frying pan over a high heat, then add the coriander and cumin seeds and toast for 30 seconds to one minute until fragrant. Remove from the heat. Using a pestle and mortar, crush the seeds, then sprinkle them over the shredded chicken and toss to coat the pieces.Tip the kidney beans into a bowl and mash lightly with a fork. Add the spring onions, sweetcorn, chipotle paste and a little salt and pepper. Mix well.Place two tortillas on each of the lined baking trays. Spray or brush them with a little oil and flip each tortilla over. Spread the kidney bean mixture evenly over the four tortillas, top with the chicken and sprinkle with the grated cheeses. Top each one with another tortilla, press down well and spray the surface with a few sprays of oil (or brush with oil if you prefer). Cook in the oven for 10–12 minutes or until the cheese is melted and the tortillas are golden-brown.Meanwhile, for the salad, toss the lettuce, rocket and tomatoes together with the lime juice, extra virgin olive oil and some salt and pepper.Remove the quesadillas from the oven, cut into wedges and pile onto a plate. Finish with a dollop of soured cream, coriander leaves and sliced jalapeños if you like it spicy. Serve the salad alongside. Preheat the oven to 220C/200C Fan/Gas 7 and line two baking trays with baking parchment. Preheat the oven to 220C/200C Fan/Gas 7 and line two baking trays with baking parchment. Put the shredded chicken into a bowl. Heat a small frying pan over a high heat, then add the coriander and cumin seeds and toast for 30 seconds to one minute until fragrant. Remove from the heat. Using a pestle and mortar, crush the seeds, then sprinkle them over the shredded chicken and toss to coat the pieces. Put the shredded chicken into a bowl. Heat a small frying pan over a high heat, then add the coriander and cumin seeds and toast for 30 seconds to one minute until fragrant. Remove from the heat. Using a pestle and mortar, crush the seeds, then sprinkle them over the shredded chicken and toss to coat the pieces. Tip the kidney beans into a bowl and mash lightly with a fork. Add the spring onions, sweetcorn, chipotle paste and a little salt and pepper. Mix well. Tip the kidney beans into a bowl and mash lightly with a fork. Add the spring onions, sweetcorn, chipotle paste and a little salt and pepper. Mix well. Place two tortillas on each of the lined baking trays. Spray or brush them with a little oil and flip each tortilla over. Spread the kidney bean mixture evenly over the four tortillas, top with the chicken and sprinkle with the grated cheeses. Top each one with another tortilla, press down well and spray the surface with a few sprays of oil (or brush with oil if you prefer). Cook in the oven for 10–12 minutes or until the cheese is melted and the tortillas are golden-brown. Place two tortillas on each of the lined baking trays. Spray or brush them with a little oil and flip each tortilla over. Spread the kidney bean mixture evenly over the four tortillas, top with the chicken and sprinkle with the grated cheeses. Top each one with another tortilla, press down well and spray the surface with a few sprays of oil (or brush with oil if you prefer). Cook in the oven for 10–12 minutes or until the cheese is melted and the tortillas are golden-brown. Meanwhile, for the salad, toss the lettuce, rocket and tomatoes together with the lime juice, extra virgin olive oil and some salt and pepper. Meanwhile, for the salad, toss the lettuce, rocket and tomatoes together with the lime juice, extra virgin olive oil and some salt and pepper. Remove the quesadillas from the oven, cut into wedges and pile onto a plate. Finish with a dollop of soured cream, coriander leaves and sliced jalapeños if you like it spicy. Serve the salad alongside. Remove the quesadillas from the oven, cut into wedges and pile onto a plate. Finish with a dollop of soured cream, coriander leaves and sliced jalapeños if you like it spicy. Serve the salad alongside.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_quesadillas_14275",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Smoky chicken quesadillas recipe",
"content": "An average of 4.8 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_quesadillas_14275_16x9.jpg These spicy chicken, melting cheese and kidney bean quesadillas are baked in the oven to make them lighter than the usual grilled or fried version. Each serving provides 826 kcal, 57g protein, 75g carbohydrates (of which 10g sugars), 31g fat (of which 12.5g saturates), 10g fibre and 2.2g salt. 400g/14oz cooked chicken, shredded1 tsp coriander seeds1 tsp cumin seeds200g/7oz drained, tinned red kidney beans, rinsed4 spring onions, chopped200g/7oz tin sweetcorn, drained3 tbsp chipotle paste8 medium flour tortillasolive oil spray (or a little olive oil)125g/4½oz reduced-fat mozzarella, grated125g/4½oz reduced-fat Cheddar, gratedsea salt and freshly ground black pepper 400g/14oz cooked chicken, shredded 1 tsp coriander seeds 1 tsp cumin seeds 200g/7oz drained, tinned red kidney beans, rinsed 4 spring onions, chopped 200g/7oz tin sweetcorn, drained 3 tbsp chipotle paste 8 medium flour tortillas olive oil spray (or a little olive oil) 125g/4½oz reduced-fat mozzarella, grated 125g/4½oz reduced-fat Cheddar, grated sea salt and freshly ground black pepper 2 Little Gem lettuces, leaves separated and halved70g/2½oz rocket leaves100g/3½oz cherry tomatoes, halved½ lime, juice only2 tbsp extra virgin olive oil 2 Little Gem lettuces, leaves separated and halved 70g/2½oz rocket leaves 100g/3½oz cherry tomatoes, halved ½ lime, juice only 2 tbsp extra virgin olive oil light soured creamcoriander leavesfresh green jalapeños, sliced (optional)pickled jalapeños, sliced (optional) light soured cream coriander leaves fresh green jalapeños, sliced (optional) pickled jalapeños, sliced (optional) Method Preheat the oven to 220C/200C Fan/Gas 7 and line two baking trays with baking parchment.Put the shredded chicken into a bowl. Heat a small frying pan over a high heat, then add the coriander and cumin seeds and toast for 30 seconds to one minute until fragrant. Remove from the heat. Using a pestle and mortar, crush the seeds, then sprinkle them over the shredded chicken and toss to coat the pieces.Tip the kidney beans into a bowl and mash lightly with a fork. Add the spring onions, sweetcorn, chipotle paste and a little salt and pepper. Mix well.Place two tortillas on each of the lined baking trays. Spray or brush them with a little oil and flip each tortilla over. Spread the kidney bean mixture evenly over the four tortillas, top with the chicken and sprinkle with the grated cheeses. Top each one with another tortilla, press down well and spray the surface with a few sprays of oil (or brush with oil if you prefer). Cook in the oven for 10–12 minutes or until the cheese is melted and the tortillas are golden-brown.Meanwhile, for the salad, toss the lettuce, rocket and tomatoes together with the lime juice, extra virgin olive oil and some salt and pepper.Remove the quesadillas from the oven, cut into wedges and pile onto a plate. Finish with a dollop of soured cream, coriander leaves and sliced jalapeños if you like it spicy. Serve the salad alongside. Preheat the oven to 220C/200C Fan/Gas 7 and line two baking trays with baking parchment. Preheat the oven to 220C/200C Fan/Gas 7 and line two baking trays with baking parchment. Put the shredded chicken into a bowl. Heat a small frying pan over a high heat, then add the coriander and cumin seeds and toast for 30 seconds to one minute until fragrant. Remove from the heat. Using a pestle and mortar, crush the seeds, then sprinkle them over the shredded chicken and toss to coat the pieces. Put the shredded chicken into a bowl. Heat a small frying pan over a high heat, then add the coriander and cumin seeds and toast for 30 seconds to one minute until fragrant. Remove from the heat. Using a pestle and mortar, crush the seeds, then sprinkle them over the shredded chicken and toss to coat the pieces. Tip the kidney beans into a bowl and mash lightly with a fork. Add the spring onions, sweetcorn, chipotle paste and a little salt and pepper. Mix well. Tip the kidney beans into a bowl and mash lightly with a fork. Add the spring onions, sweetcorn, chipotle paste and a little salt and pepper. Mix well. Place two tortillas on each of the lined baking trays. Spray or brush them with a little oil and flip each tortilla over. Spread the kidney bean mixture evenly over the four tortillas, top with the chicken and sprinkle with the grated cheeses. Top each one with another tortilla, press down well and spray the surface with a few sprays of oil (or brush with oil if you prefer). Cook in the oven for 10–12 minutes or until the cheese is melted and the tortillas are golden-brown. Place two tortillas on each of the lined baking trays. Spray or brush them with a little oil and flip each tortilla over. Spread the kidney bean mixture evenly over the four tortillas, top with the chicken and sprinkle with the grated cheeses. Top each one with another tortilla, press down well and spray the surface with a few sprays of oil (or brush with oil if you prefer). Cook in the oven for 10–12 minutes or until the cheese is melted and the tortillas are golden-brown. Meanwhile, for the salad, toss the lettuce, rocket and tomatoes together with the lime juice, extra virgin olive oil and some salt and pepper. Meanwhile, for the salad, toss the lettuce, rocket and tomatoes together with the lime juice, extra virgin olive oil and some salt and pepper. Remove the quesadillas from the oven, cut into wedges and pile onto a plate. Finish with a dollop of soured cream, coriander leaves and sliced jalapeños if you like it spicy. Serve the salad alongside. Remove the quesadillas from the oven, cut into wedges and pile onto a plate. Finish with a dollop of soured cream, coriander leaves and sliced jalapeños if you like it spicy. Serve the salad alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb3ceb3bdbfd0cbff8d4"
}
|
40cce2833daabd41fae5c6a62b81d3091aa745b602020dbe95e1b90be6194cb2
|
Ham and pea pasta recipe
An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ham_and_pea_pasta_23512_16x9.jpg Even if you’re new to cooking you can tackle this ham and pea pasta with confidence, as a sauce like this requires little more than warming through to come together. The cream adds a touch of luxury to this supper for one. Each serving provides 1140 kcal, 38g protein, 86g carbohydrates (of which 7g sugars), 69g fat (of which 42g saturates), 11g fibre and 1.5g salt. 100g/3½oz dried pasta shapes100g/3½oz frozen peasknob of butter or splash of olive oil1–2 spring onions, white and green parts separated and finely sliced100ml/3½fl oz double cream25g/1oz Parmesan, finely grated, plus extra to serve1 thick-cut slice of ham, diced½ lemon, zest and juicesalt and freshly ground black pepper 100g/3½oz dried pasta shapes 100g/3½oz frozen peas knob of butter or splash of olive oil 1–2 spring onions, white and green parts separated and finely sliced 100ml/3½fl oz double cream 25g/1oz Parmesan, finely grated, plus extra to serve 1 thick-cut slice of ham, diced ½ lemon, zest and juice salt and freshly ground black pepper Method Bring a large saucepan of salted water to the boil. Tip in the pasta and cook for 9–11 minutes until done to your liking, adding the frozen peas for the final minute.Meanwhile, heat a knob of butter or splash of oil in a frying pan, add the spring onion whites and fry for a minute until just softening. Turn off the heat and set aside until the pasta is cooked.Drain the pasta and peas, reserving a ladleful of the cooking water, and tip into the frying pan. Add the cream, Parmesan and ham with 3 tablespoons of the pasta water. Stir over a low–medium heat until the cream starts to bubble, then turn the heat down and stir briefly until the sauce is clinging to the pasta. (If you overcook it and it starts looking dry, add a little more of the pasta water.) Stir in the lemon zest and spring onion greens, then season with salt, pepper and lemon juice to taste. Serve immediately with extra Parmesan. Bring a large saucepan of salted water to the boil. Tip in the pasta and cook for 9–11 minutes until done to your liking, adding the frozen peas for the final minute. Bring a large saucepan of salted water to the boil. Tip in the pasta and cook for 9–11 minutes until done to your liking, adding the frozen peas for the final minute. Meanwhile, heat a knob of butter or splash of oil in a frying pan, add the spring onion whites and fry for a minute until just softening. Turn off the heat and set aside until the pasta is cooked. Meanwhile, heat a knob of butter or splash of oil in a frying pan, add the spring onion whites and fry for a minute until just softening. Turn off the heat and set aside until the pasta is cooked. Drain the pasta and peas, reserving a ladleful of the cooking water, and tip into the frying pan. Add the cream, Parmesan and ham with 3 tablespoons of the pasta water. Stir over a low–medium heat until the cream starts to bubble, then turn the heat down and stir briefly until the sauce is clinging to the pasta. (If you overcook it and it starts looking dry, add a little more of the pasta water.) Drain the pasta and peas, reserving a ladleful of the cooking water, and tip into the frying pan. Add the cream, Parmesan and ham with 3 tablespoons of the pasta water. Stir over a low–medium heat until the cream starts to bubble, then turn the heat down and stir briefly until the sauce is clinging to the pasta. (If you overcook it and it starts looking dry, add a little more of the pasta water.) Stir in the lemon zest and spring onion greens, then season with salt, pepper and lemon juice to taste. Serve immediately with extra Parmesan. Stir in the lemon zest and spring onion greens, then season with salt, pepper and lemon juice to taste. Serve immediately with extra Parmesan.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/ham_and_pea_pasta_23512",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ham and pea pasta recipe",
"content": "An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ham_and_pea_pasta_23512_16x9.jpg Even if you’re new to cooking you can tackle this ham and pea pasta with confidence, as a sauce like this requires little more than warming through to come together. The cream adds a touch of luxury to this supper for one. Each serving provides 1140 kcal, 38g protein, 86g carbohydrates (of which 7g sugars), 69g fat (of which 42g saturates), 11g fibre and 1.5g salt. 100g/3½oz dried pasta shapes100g/3½oz frozen peasknob of butter or splash of olive oil1–2 spring onions, white and green parts separated and finely sliced100ml/3½fl oz double cream25g/1oz Parmesan, finely grated, plus extra to serve1 thick-cut slice of ham, diced½ lemon, zest and juicesalt and freshly ground black pepper 100g/3½oz dried pasta shapes 100g/3½oz frozen peas knob of butter or splash of olive oil 1–2 spring onions, white and green parts separated and finely sliced 100ml/3½fl oz double cream 25g/1oz Parmesan, finely grated, plus extra to serve 1 thick-cut slice of ham, diced ½ lemon, zest and juice salt and freshly ground black pepper Method Bring a large saucepan of salted water to the boil. Tip in the pasta and cook for 9–11 minutes until done to your liking, adding the frozen peas for the final minute.Meanwhile, heat a knob of butter or splash of oil in a frying pan, add the spring onion whites and fry for a minute until just softening. Turn off the heat and set aside until the pasta is cooked.Drain the pasta and peas, reserving a ladleful of the cooking water, and tip into the frying pan. Add the cream, Parmesan and ham with 3 tablespoons of the pasta water. Stir over a low–medium heat until the cream starts to bubble, then turn the heat down and stir briefly until the sauce is clinging to the pasta. (If you overcook it and it starts looking dry, add a little more of the pasta water.) Stir in the lemon zest and spring onion greens, then season with salt, pepper and lemon juice to taste. Serve immediately with extra Parmesan. Bring a large saucepan of salted water to the boil. Tip in the pasta and cook for 9–11 minutes until done to your liking, adding the frozen peas for the final minute. Bring a large saucepan of salted water to the boil. Tip in the pasta and cook for 9–11 minutes until done to your liking, adding the frozen peas for the final minute. Meanwhile, heat a knob of butter or splash of oil in a frying pan, add the spring onion whites and fry for a minute until just softening. Turn off the heat and set aside until the pasta is cooked. Meanwhile, heat a knob of butter or splash of oil in a frying pan, add the spring onion whites and fry for a minute until just softening. Turn off the heat and set aside until the pasta is cooked. Drain the pasta and peas, reserving a ladleful of the cooking water, and tip into the frying pan. Add the cream, Parmesan and ham with 3 tablespoons of the pasta water. Stir over a low–medium heat until the cream starts to bubble, then turn the heat down and stir briefly until the sauce is clinging to the pasta. (If you overcook it and it starts looking dry, add a little more of the pasta water.) Drain the pasta and peas, reserving a ladleful of the cooking water, and tip into the frying pan. Add the cream, Parmesan and ham with 3 tablespoons of the pasta water. Stir over a low–medium heat until the cream starts to bubble, then turn the heat down and stir briefly until the sauce is clinging to the pasta. (If you overcook it and it starts looking dry, add a little more of the pasta water.) Stir in the lemon zest and spring onion greens, then season with salt, pepper and lemon juice to taste. Serve immediately with extra Parmesan. Stir in the lemon zest and spring onion greens, then season with salt, pepper and lemon juice to taste. Serve immediately with extra Parmesan."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb3ceb3bdbfd0cbff8d5"
}
|
30ddc4a69e90a9bc284688c49beb1c8f743003f5855297b165a614d8228ea0f7
|
Sausage bake with gnocchi recipe
An average of 4.3 out of 5 stars from 168 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_and_gnocchi_bake_80924_16x9.jpg This easy sausage bake is made with gnocchi rather than pasta. Roasted gnocchi is magical – while the inside stays light and fluffy, the outside goes crisp and golden, like mini roast potatoes. Each serving provides 600 kcal, 24g protein, 47g carbohydrates (of which 10g sugars), 33.5g fat (of which 12g saturates), 8g fibre and 1.8g salt. 1 red pepper, deseeded and cut into chunks1 yellow pepper, deseeded and cut into chunks1 orange pepper, deseeded and cut into chunks250g/9oz gnocchi1 tbsp olive oil4 pork sausagessalt and freshly ground black pepper 1 red pepper, deseeded and cut into chunks 1 yellow pepper, deseeded and cut into chunks 1 orange pepper, deseeded and cut into chunks 250g/9oz gnocchi 1 tbsp olive oil 4 pork sausages salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Toss together the peppers, gnocchi, olive oil and a generous amount of salt and pepper on a large baking tray.Place the sausages on the tray. Roast for 25 minutes, or until the sausages and gnocchi are golden-brown and the peppers are soft and have started to brown around the edges. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Toss together the peppers, gnocchi, olive oil and a generous amount of salt and pepper on a large baking tray. Toss together the peppers, gnocchi, olive oil and a generous amount of salt and pepper on a large baking tray. Place the sausages on the tray. Roast for 25 minutes, or until the sausages and gnocchi are golden-brown and the peppers are soft and have started to brown around the edges. Serve. Place the sausages on the tray. Roast for 25 minutes, or until the sausages and gnocchi are golden-brown and the peppers are soft and have started to brown around the edges. Serve. Recipe tips Use any vegetables you like. Tomatoes would be a good addition too.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sausage_and_gnocchi_bake_80924",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sausage bake with gnocchi recipe",
"content": "An average of 4.3 out of 5 stars from 168 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_and_gnocchi_bake_80924_16x9.jpg This easy sausage bake is made with gnocchi rather than pasta. Roasted gnocchi is magical – while the inside stays light and fluffy, the outside goes crisp and golden, like mini roast potatoes. Each serving provides 600 kcal, 24g protein, 47g carbohydrates (of which 10g sugars), 33.5g fat (of which 12g saturates), 8g fibre and 1.8g salt. 1 red pepper, deseeded and cut into chunks1 yellow pepper, deseeded and cut into chunks1 orange pepper, deseeded and cut into chunks250g/9oz gnocchi1 tbsp olive oil4 pork sausagessalt and freshly ground black pepper 1 red pepper, deseeded and cut into chunks 1 yellow pepper, deseeded and cut into chunks 1 orange pepper, deseeded and cut into chunks 250g/9oz gnocchi 1 tbsp olive oil 4 pork sausages salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Toss together the peppers, gnocchi, olive oil and a generous amount of salt and pepper on a large baking tray.Place the sausages on the tray. Roast for 25 minutes, or until the sausages and gnocchi are golden-brown and the peppers are soft and have started to brown around the edges. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Toss together the peppers, gnocchi, olive oil and a generous amount of salt and pepper on a large baking tray. Toss together the peppers, gnocchi, olive oil and a generous amount of salt and pepper on a large baking tray. Place the sausages on the tray. Roast for 25 minutes, or until the sausages and gnocchi are golden-brown and the peppers are soft and have started to brown around the edges. Serve. Place the sausages on the tray. Roast for 25 minutes, or until the sausages and gnocchi are golden-brown and the peppers are soft and have started to brown around the edges. Serve. Recipe tips Use any vegetables you like. Tomatoes would be a good addition too."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb3ceb3bdbfd0cbff8d6"
}
|
0a14d41f5de17fcd4c04d5d6ac15163d6e8f29ce16d709de90d13b61a13f34a8
|
Veggie toad-in-the-hole recipe
An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegetariantoadintheh_88420_16x9.jpg Vegetarian toad in the hole makes a great meat-free mid-week meal. Serve with peas, mash and lashings of gravy! Watch the video to see how we make it. 1 tbsp olive oil2 vegetarian sausages3 level tbsp plain flour1 small egg6 tbsp whole milksalt and freshly ground black pepper1 heaped tsp vegetable gravy granules, to serve55g/2oz frozen peas, to serve 1 tbsp olive oil 2 vegetarian sausages 3 level tbsp plain flour 1 small egg 6 tbsp whole milk salt and freshly ground black pepper 1 heaped tsp vegetable gravy granules, to serve 55g/2oz frozen peas, to serve Method Preheat the oven to 240C/220 Fan/Gas 9.Heat the oil in a small frying pan and fry the sausages until browned on all sides, about 3-5 minutes.Put the flour in a bowl, season with salt and pepper and make a well in the centre. Crack in the egg and pour in the milk, then whisk until combined and free of lumps.Preheat a cupcake tray in the oven. When it is hot, drop the sausages into separate cupcake holes. Pour the batter around the sausages and bake for 15-18 minutes, or until golden-brown and risen. Meanwhile, make the gravy and boil the peas according to the packet instructions. Serve immediately with the toad in the hole. Preheat the oven to 240C/220 Fan/Gas 9. Preheat the oven to 240C/220 Fan/Gas 9. Heat the oil in a small frying pan and fry the sausages until browned on all sides, about 3-5 minutes. Heat the oil in a small frying pan and fry the sausages until browned on all sides, about 3-5 minutes. Put the flour in a bowl, season with salt and pepper and make a well in the centre. Crack in the egg and pour in the milk, then whisk until combined and free of lumps. Put the flour in a bowl, season with salt and pepper and make a well in the centre. Crack in the egg and pour in the milk, then whisk until combined and free of lumps. Preheat a cupcake tray in the oven. When it is hot, drop the sausages into separate cupcake holes. Pour the batter around the sausages and bake for 15-18 minutes, or until golden-brown and risen. Preheat a cupcake tray in the oven. When it is hot, drop the sausages into separate cupcake holes. Pour the batter around the sausages and bake for 15-18 minutes, or until golden-brown and risen. Meanwhile, make the gravy and boil the peas according to the packet instructions. Serve immediately with the toad in the hole. Meanwhile, make the gravy and boil the peas according to the packet instructions. Serve immediately with the toad in the hole.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/vegetariantoadintheh_88420",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Veggie toad-in-the-hole recipe",
"content": "An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegetariantoadintheh_88420_16x9.jpg Vegetarian toad in the hole makes a great meat-free mid-week meal. Serve with peas, mash and lashings of gravy! Watch the video to see how we make it. 1 tbsp olive oil2 vegetarian sausages3 level tbsp plain flour1 small egg6 tbsp whole milksalt and freshly ground black pepper1 heaped tsp vegetable gravy granules, to serve55g/2oz frozen peas, to serve 1 tbsp olive oil 2 vegetarian sausages 3 level tbsp plain flour 1 small egg 6 tbsp whole milk salt and freshly ground black pepper 1 heaped tsp vegetable gravy granules, to serve 55g/2oz frozen peas, to serve Method Preheat the oven to 240C/220 Fan/Gas 9.Heat the oil in a small frying pan and fry the sausages until browned on all sides, about 3-5 minutes.Put the flour in a bowl, season with salt and pepper and make a well in the centre. Crack in the egg and pour in the milk, then whisk until combined and free of lumps.Preheat a cupcake tray in the oven. When it is hot, drop the sausages into separate cupcake holes. Pour the batter around the sausages and bake for 15-18 minutes, or until golden-brown and risen. Meanwhile, make the gravy and boil the peas according to the packet instructions. Serve immediately with the toad in the hole. Preheat the oven to 240C/220 Fan/Gas 9. Preheat the oven to 240C/220 Fan/Gas 9. Heat the oil in a small frying pan and fry the sausages until browned on all sides, about 3-5 minutes. Heat the oil in a small frying pan and fry the sausages until browned on all sides, about 3-5 minutes. Put the flour in a bowl, season with salt and pepper and make a well in the centre. Crack in the egg and pour in the milk, then whisk until combined and free of lumps. Put the flour in a bowl, season with salt and pepper and make a well in the centre. Crack in the egg and pour in the milk, then whisk until combined and free of lumps. Preheat a cupcake tray in the oven. When it is hot, drop the sausages into separate cupcake holes. Pour the batter around the sausages and bake for 15-18 minutes, or until golden-brown and risen. Preheat a cupcake tray in the oven. When it is hot, drop the sausages into separate cupcake holes. Pour the batter around the sausages and bake for 15-18 minutes, or until golden-brown and risen. Meanwhile, make the gravy and boil the peas according to the packet instructions. Serve immediately with the toad in the hole. Meanwhile, make the gravy and boil the peas according to the packet instructions. Serve immediately with the toad in the hole."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb3ceb3bdbfd0cbff8d7"
}
|
72f580577326955802fc6de50f7fd393688addb8fe7f3bb0e4cdf47666584494
|
Three easy vegan wraps recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/three_easy_vegan_wraps_21271_16x9.jpg Filled tortillas are quick to assemble and make a nice change from a classic sandwich. Here are three of our favourite fillings for easy vegan wraps. 1 soft flour tortilla wrap (white or wholemeal) 1 soft flour tortilla wrap (white or wholemeal) 1 ripe avocado, peeled and stoned¼ lemon, zest and juice1 pointed red pepper or 1 small regular pepper, seeds removed and thinly sliced (or 1 roasted red pepper from a jar)10–12 kalamata or black olives, halvedsalt and freshly ground black pepper 1 ripe avocado, peeled and stoned ¼ lemon, zest and juice 1 pointed red pepper or 1 small regular pepper, seeds removed and thinly sliced (or 1 roasted red pepper from a jar) 10–12 kalamata or black olives, halved salt and freshly ground black pepper 4–5 falafels3–4 tbsp coconut or other dairy-free yoghurthandful spinach leaves1 large carrot, peeled and shredded or coarsely gratedlemon or lime wedge (optional) 4–5 falafels 3–4 tbsp coconut or other dairy-free yoghurt handful spinach leaves 1 large carrot, peeled and shredded or coarsely grated lemon or lime wedge (optional) 1 tbsp crunchy peanut butter3 tsp soy saucesunflower or vegetable oil, for frying100g/3½oz firm tofu, cut into chunksLittle Gem or Cos lettuce leaves, torn 1 tbsp crunchy peanut butter 3 tsp soy sauce sunflower or vegetable oil, for frying 100g/3½oz firm tofu, cut into chunks Little Gem or Cos lettuce leaves, torn Method If you like, warm the tortilla following pack instructions and lay on a board.To make the smashed avocado filling, put the avocado in a bowl and season generously. Add a little lemon zest and a good squeeze of juice. Use a fork to roughly mash. Spread over the wrap and top with the red pepper strips and olives, then roll up.To make the falafel filling, cook the falafels following pack instructions, then pull each falafel apart into two or three pieces. Spread the yoghurt all over the wrap. Pile the spinach leaves down the centre and top with the shredded carrot and falafel chunks. If you have a wedge of lemon or lime, squeeze it all over the filling, then roll up.To make the tofu filling, mix the peanut butter with 1 tablespoon of water and 1 teaspoon of the soy sauce until evenly combined; set aside. Heat a non-stick frying pan with a splash of oil, add the tofu and fry for a few minutes on each side until golden. Drizzle over the remaining soy sauce, then turn the tofu chunks over a few times to coat. Pile the lettuce leaves in the middle of the wrap, top with the tofu chunks, drizzle over the peanut sauce, then roll up. If you like, warm the tortilla following pack instructions and lay on a board. If you like, warm the tortilla following pack instructions and lay on a board. To make the smashed avocado filling, put the avocado in a bowl and season generously. Add a little lemon zest and a good squeeze of juice. Use a fork to roughly mash. Spread over the wrap and top with the red pepper strips and olives, then roll up. To make the smashed avocado filling, put the avocado in a bowl and season generously. Add a little lemon zest and a good squeeze of juice. Use a fork to roughly mash. Spread over the wrap and top with the red pepper strips and olives, then roll up. To make the falafel filling, cook the falafels following pack instructions, then pull each falafel apart into two or three pieces. Spread the yoghurt all over the wrap. Pile the spinach leaves down the centre and top with the shredded carrot and falafel chunks. If you have a wedge of lemon or lime, squeeze it all over the filling, then roll up. To make the falafel filling, cook the falafels following pack instructions, then pull each falafel apart into two or three pieces. Spread the yoghurt all over the wrap. Pile the spinach leaves down the centre and top with the shredded carrot and falafel chunks. If you have a wedge of lemon or lime, squeeze it all over the filling, then roll up. To make the tofu filling, mix the peanut butter with 1 tablespoon of water and 1 teaspoon of the soy sauce until evenly combined; set aside. Heat a non-stick frying pan with a splash of oil, add the tofu and fry for a few minutes on each side until golden. Drizzle over the remaining soy sauce, then turn the tofu chunks over a few times to coat. Pile the lettuce leaves in the middle of the wrap, top with the tofu chunks, drizzle over the peanut sauce, then roll up. To make the tofu filling, mix the peanut butter with 1 tablespoon of water and 1 teaspoon of the soy sauce until evenly combined; set aside. Heat a non-stick frying pan with a splash of oil, add the tofu and fry for a few minutes on each side until golden. Drizzle over the remaining soy sauce, then turn the tofu chunks over a few times to coat. Pile the lettuce leaves in the middle of the wrap, top with the tofu chunks, drizzle over the peanut sauce, then roll up.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/three_easy_vegan_wraps_21271",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Three easy vegan wraps recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/three_easy_vegan_wraps_21271_16x9.jpg Filled tortillas are quick to assemble and make a nice change from a classic sandwich. Here are three of our favourite fillings for easy vegan wraps. 1 soft flour tortilla wrap (white or wholemeal) 1 soft flour tortilla wrap (white or wholemeal) 1 ripe avocado, peeled and stoned¼ lemon, zest and juice1 pointed red pepper or 1 small regular pepper, seeds removed and thinly sliced (or 1 roasted red pepper from a jar)10–12 kalamata or black olives, halvedsalt and freshly ground black pepper 1 ripe avocado, peeled and stoned ¼ lemon, zest and juice 1 pointed red pepper or 1 small regular pepper, seeds removed and thinly sliced (or 1 roasted red pepper from a jar) 10–12 kalamata or black olives, halved salt and freshly ground black pepper 4–5 falafels3–4 tbsp coconut or other dairy-free yoghurthandful spinach leaves1 large carrot, peeled and shredded or coarsely gratedlemon or lime wedge (optional) 4–5 falafels 3–4 tbsp coconut or other dairy-free yoghurt handful spinach leaves 1 large carrot, peeled and shredded or coarsely grated lemon or lime wedge (optional) 1 tbsp crunchy peanut butter3 tsp soy saucesunflower or vegetable oil, for frying100g/3½oz firm tofu, cut into chunksLittle Gem or Cos lettuce leaves, torn 1 tbsp crunchy peanut butter 3 tsp soy sauce sunflower or vegetable oil, for frying 100g/3½oz firm tofu, cut into chunks Little Gem or Cos lettuce leaves, torn Method If you like, warm the tortilla following pack instructions and lay on a board.To make the smashed avocado filling, put the avocado in a bowl and season generously. Add a little lemon zest and a good squeeze of juice. Use a fork to roughly mash. Spread over the wrap and top with the red pepper strips and olives, then roll up.To make the falafel filling, cook the falafels following pack instructions, then pull each falafel apart into two or three pieces. Spread the yoghurt all over the wrap. Pile the spinach leaves down the centre and top with the shredded carrot and falafel chunks. If you have a wedge of lemon or lime, squeeze it all over the filling, then roll up.To make the tofu filling, mix the peanut butter with 1 tablespoon of water and 1 teaspoon of the soy sauce until evenly combined; set aside. Heat a non-stick frying pan with a splash of oil, add the tofu and fry for a few minutes on each side until golden. Drizzle over the remaining soy sauce, then turn the tofu chunks over a few times to coat. Pile the lettuce leaves in the middle of the wrap, top with the tofu chunks, drizzle over the peanut sauce, then roll up. If you like, warm the tortilla following pack instructions and lay on a board. If you like, warm the tortilla following pack instructions and lay on a board. To make the smashed avocado filling, put the avocado in a bowl and season generously. Add a little lemon zest and a good squeeze of juice. Use a fork to roughly mash. Spread over the wrap and top with the red pepper strips and olives, then roll up. To make the smashed avocado filling, put the avocado in a bowl and season generously. Add a little lemon zest and a good squeeze of juice. Use a fork to roughly mash. Spread over the wrap and top with the red pepper strips and olives, then roll up. To make the falafel filling, cook the falafels following pack instructions, then pull each falafel apart into two or three pieces. Spread the yoghurt all over the wrap. Pile the spinach leaves down the centre and top with the shredded carrot and falafel chunks. If you have a wedge of lemon or lime, squeeze it all over the filling, then roll up. To make the falafel filling, cook the falafels following pack instructions, then pull each falafel apart into two or three pieces. Spread the yoghurt all over the wrap. Pile the spinach leaves down the centre and top with the shredded carrot and falafel chunks. If you have a wedge of lemon or lime, squeeze it all over the filling, then roll up. To make the tofu filling, mix the peanut butter with 1 tablespoon of water and 1 teaspoon of the soy sauce until evenly combined; set aside. Heat a non-stick frying pan with a splash of oil, add the tofu and fry for a few minutes on each side until golden. Drizzle over the remaining soy sauce, then turn the tofu chunks over a few times to coat. Pile the lettuce leaves in the middle of the wrap, top with the tofu chunks, drizzle over the peanut sauce, then roll up. To make the tofu filling, mix the peanut butter with 1 tablespoon of water and 1 teaspoon of the soy sauce until evenly combined; set aside. Heat a non-stick frying pan with a splash of oil, add the tofu and fry for a few minutes on each side until golden. Drizzle over the remaining soy sauce, then turn the tofu chunks over a few times to coat. Pile the lettuce leaves in the middle of the wrap, top with the tofu chunks, drizzle over the peanut sauce, then roll up."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb3deb3bdbfd0cbff8d8"
}
|
0e27fde87055d5844739f948b1a2b2a1514ce6c4a27f4964822c33c2c13928e7
|
Chickpea salad recipe
An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickpea_salad_10728_16x9.jpg Add a portion of this chickpea salad to your lunchbox and ditch the disappointing sandwiches. With feta, spinach and roasted peppers, it's got tons of flavour and keeps well. Add some nice bread to soak up the dressing if you wish. With a GI of 42, this meal is high protein, low GI. Each serving provides 289 kcal, 12g protein, 19g carbohydrate (of which 11g sugars), 17g fat (of which 6.7g saturates), 5.3g fibre and 1g salt per portion. 400g/14oz tin chickpeas, drained and rinsed4 ripe tomatoes, chopped2 large roasted peppers, chopped2 large handfuls spinach (about 100g/3½oz)160g/5¾oz feta cheesehandful fresh basil 400g/14oz tin chickpeas, drained and rinsed 4 ripe tomatoes, chopped 2 large roasted peppers, chopped 2 large handfuls spinach (about 100g/3½oz) 160g/5¾oz feta cheese handful fresh basil 2 tbsp olive oil1 tbsp cider vinegar½ lime, juice only 2 tbsp olive oil 1 tbsp cider vinegar ½ lime, juice only Method Combine the chickpeas, tomatoes, roasted peppers and spinach in a large mixing bowl. Sprinkle over the feta and basil leaves.For the dressing, whisk the olive oil, cider vinegar and lime juice together in a small bowl.Pour the dressing over the salad and gently toss the salad. Combine the chickpeas, tomatoes, roasted peppers and spinach in a large mixing bowl. Sprinkle over the feta and basil leaves. Combine the chickpeas, tomatoes, roasted peppers and spinach in a large mixing bowl. Sprinkle over the feta and basil leaves. For the dressing, whisk the olive oil, cider vinegar and lime juice together in a small bowl. For the dressing, whisk the olive oil, cider vinegar and lime juice together in a small bowl. Pour the dressing over the salad and gently toss the salad. Pour the dressing over the salad and gently toss the salad.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chickpea_salad_10728",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chickpea salad 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/chickpea_salad_10728_16x9.jpg Add a portion of this chickpea salad to your lunchbox and ditch the disappointing sandwiches. With feta, spinach and roasted peppers, it's got tons of flavour and keeps well. Add some nice bread to soak up the dressing if you wish. With a GI of 42, this meal is high protein, low GI. Each serving provides 289 kcal, 12g protein, 19g carbohydrate (of which 11g sugars), 17g fat (of which 6.7g saturates), 5.3g fibre and 1g salt per portion. 400g/14oz tin chickpeas, drained and rinsed4 ripe tomatoes, chopped2 large roasted peppers, chopped2 large handfuls spinach (about 100g/3½oz)160g/5¾oz feta cheesehandful fresh basil 400g/14oz tin chickpeas, drained and rinsed 4 ripe tomatoes, chopped 2 large roasted peppers, chopped 2 large handfuls spinach (about 100g/3½oz) 160g/5¾oz feta cheese handful fresh basil 2 tbsp olive oil1 tbsp cider vinegar½ lime, juice only 2 tbsp olive oil 1 tbsp cider vinegar ½ lime, juice only Method Combine the chickpeas, tomatoes, roasted peppers and spinach in a large mixing bowl. Sprinkle over the feta and basil leaves.For the dressing, whisk the olive oil, cider vinegar and lime juice together in a small bowl.Pour the dressing over the salad and gently toss the salad. Combine the chickpeas, tomatoes, roasted peppers and spinach in a large mixing bowl. Sprinkle over the feta and basil leaves. Combine the chickpeas, tomatoes, roasted peppers and spinach in a large mixing bowl. Sprinkle over the feta and basil leaves. For the dressing, whisk the olive oil, cider vinegar and lime juice together in a small bowl. For the dressing, whisk the olive oil, cider vinegar and lime juice together in a small bowl. Pour the dressing over the salad and gently toss the salad. Pour the dressing over the salad and gently toss the salad."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb3deb3bdbfd0cbff8d9"
}
|
efb80677ae136a9ad9d3619bc9ac057027a2c2a8f591188735ab1f8bd2a27820
|
Salmon couscous parcels recipe
Baked salmon and couscous parcels An average of 4.5 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/salmon_couscous_parcels_05011_16x9.jpg A foil or paper parcel of salmon, green beans, sun-dried tomatoes, olives and couscous. Use green beans and salmon straight from the freezer for ease. What could be simpler and more delicious? Each serving provides 573 kcal, 37g protein, 30g carbohydrates (of which 2g sugars), 33g fat (of which 5.5g saturates), 4g fibre and 1.2g salt. ½ vegetable stock cube400ml/14fl oz boiling water150g/5½oz couscous5 pieces sun-dried tomato, drained and slicedsmall handful olives (about 40g/1½oz), any colour, pitted and sliced (optional)1 unwaxed lemon, finely grated zest and juicehandful fresh parsley, roughly chopped (optional)200g/7oz frozen green beans4 x 100g/3½oz frozen salmon fillets2 tbsp virgin olive oilsalt and freshly ground black pepper ½ vegetable stock cube 400ml/14fl oz boiling water 150g/5½oz couscous 5 pieces sun-dried tomato, drained and sliced small handful olives (about 40g/1½oz), any colour, pitted and sliced (optional) 1 unwaxed lemon, finely grated zest and juice handful fresh parsley, roughly chopped (optional) 200g/7oz frozen green beans 4 x 100g/3½oz frozen salmon fillets 2 tbsp virgin olive oil salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Cut four pieces of kitchen foil or baking paper to the size an A4 piece of paper. Pour the boiling water into a heatproof bowl. Add the stock cube and stir until dissolved. Add the couscous, sun-dried tomatoes and olives (if using), lemon zest, parsley (if using), a pinch of salt and some ground black pepper. Mix well, put a large plate on top and leave to stand for 3 minutes.Spoon a quarter of the couscous onto one side of each piece of foil. Top with the green beans and place a salmon fillet on top. Squeeze over the lemon juice, drizzle with oil and season with black pepper. Fold the foil over the fish and fold the edges over. Repeat with the remaining three parcels. Place the parcels on a baking tray and bake for 15 minutes. When serving, open the parcels carefully as the steam will be hot! Preheat the oven to 220C/200C Fan/Gas 7. Cut four pieces of kitchen foil or baking paper to the size an A4 piece of paper. Preheat the oven to 220C/200C Fan/Gas 7. Cut four pieces of kitchen foil or baking paper to the size an A4 piece of paper. Pour the boiling water into a heatproof bowl. Add the stock cube and stir until dissolved. Add the couscous, sun-dried tomatoes and olives (if using), lemon zest, parsley (if using), a pinch of salt and some ground black pepper. Mix well, put a large plate on top and leave to stand for 3 minutes. Pour the boiling water into a heatproof bowl. Add the stock cube and stir until dissolved. Add the couscous, sun-dried tomatoes and olives (if using), lemon zest, parsley (if using), a pinch of salt and some ground black pepper. Mix well, put a large plate on top and leave to stand for 3 minutes. Spoon a quarter of the couscous onto one side of each piece of foil. Top with the green beans and place a salmon fillet on top. Squeeze over the lemon juice, drizzle with oil and season with black pepper. Fold the foil over the fish and fold the edges over. Repeat with the remaining three parcels. Place the parcels on a baking tray and bake for 15 minutes. Spoon a quarter of the couscous onto one side of each piece of foil. Top with the green beans and place a salmon fillet on top. Squeeze over the lemon juice, drizzle with oil and season with black pepper. Fold the foil over the fish and fold the edges over. Repeat with the remaining three parcels. Place the parcels on a baking tray and bake for 15 minutes. When serving, open the parcels carefully as the steam will be hot! When serving, open the parcels carefully as the steam will be hot!
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/salmon_couscous_parcels_05011",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Salmon couscous parcels recipe",
"content": "Baked salmon and couscous parcels An average of 4.5 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/salmon_couscous_parcels_05011_16x9.jpg A foil or paper parcel of salmon, green beans, sun-dried tomatoes, olives and couscous. Use green beans and salmon straight from the freezer for ease. What could be simpler and more delicious? Each serving provides 573 kcal, 37g protein, 30g carbohydrates (of which 2g sugars), 33g fat (of which 5.5g saturates), 4g fibre and 1.2g salt. ½ vegetable stock cube400ml/14fl oz boiling water150g/5½oz couscous5 pieces sun-dried tomato, drained and slicedsmall handful olives (about 40g/1½oz), any colour, pitted and sliced (optional)1 unwaxed lemon, finely grated zest and juicehandful fresh parsley, roughly chopped (optional)200g/7oz frozen green beans4 x 100g/3½oz frozen salmon fillets2 tbsp virgin olive oilsalt and freshly ground black pepper ½ vegetable stock cube 400ml/14fl oz boiling water 150g/5½oz couscous 5 pieces sun-dried tomato, drained and sliced small handful olives (about 40g/1½oz), any colour, pitted and sliced (optional) 1 unwaxed lemon, finely grated zest and juice handful fresh parsley, roughly chopped (optional) 200g/7oz frozen green beans 4 x 100g/3½oz frozen salmon fillets 2 tbsp virgin olive oil salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Cut four pieces of kitchen foil or baking paper to the size an A4 piece of paper. Pour the boiling water into a heatproof bowl. Add the stock cube and stir until dissolved. Add the couscous, sun-dried tomatoes and olives (if using), lemon zest, parsley (if using), a pinch of salt and some ground black pepper. Mix well, put a large plate on top and leave to stand for 3 minutes.Spoon a quarter of the couscous onto one side of each piece of foil. Top with the green beans and place a salmon fillet on top. Squeeze over the lemon juice, drizzle with oil and season with black pepper. Fold the foil over the fish and fold the edges over. Repeat with the remaining three parcels. Place the parcels on a baking tray and bake for 15 minutes. When serving, open the parcels carefully as the steam will be hot! Preheat the oven to 220C/200C Fan/Gas 7. Cut four pieces of kitchen foil or baking paper to the size an A4 piece of paper. Preheat the oven to 220C/200C Fan/Gas 7. Cut four pieces of kitchen foil or baking paper to the size an A4 piece of paper. Pour the boiling water into a heatproof bowl. Add the stock cube and stir until dissolved. Add the couscous, sun-dried tomatoes and olives (if using), lemon zest, parsley (if using), a pinch of salt and some ground black pepper. Mix well, put a large plate on top and leave to stand for 3 minutes. Pour the boiling water into a heatproof bowl. Add the stock cube and stir until dissolved. Add the couscous, sun-dried tomatoes and olives (if using), lemon zest, parsley (if using), a pinch of salt and some ground black pepper. Mix well, put a large plate on top and leave to stand for 3 minutes. Spoon a quarter of the couscous onto one side of each piece of foil. Top with the green beans and place a salmon fillet on top. Squeeze over the lemon juice, drizzle with oil and season with black pepper. Fold the foil over the fish and fold the edges over. Repeat with the remaining three parcels. Place the parcels on a baking tray and bake for 15 minutes. Spoon a quarter of the couscous onto one side of each piece of foil. Top with the green beans and place a salmon fillet on top. Squeeze over the lemon juice, drizzle with oil and season with black pepper. Fold the foil over the fish and fold the edges over. Repeat with the remaining three parcels. Place the parcels on a baking tray and bake for 15 minutes. When serving, open the parcels carefully as the steam will be hot! When serving, open the parcels carefully as the steam will be hot!"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb3deb3bdbfd0cbff8da"
}
|
01395f8f294b301c0b3aeed3b8588eb9c720006d52a8b059b2b785de41aca06d
|
Socca pancakes (chickpea pancakes) recipe
Socca pancakes with roasted peppers and avocado An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/socca_pancakes_with_94678_16x9.jpg This delicious savoury socca is a great vegan breakfast or lunch. The gram flour (AKA chickpea flour) is not only gluten-free but packed full of good protein and vitamins. 75g/2½oz gram flour (chickpea flour)¼ tsp gluten-free baking powder¼ tsp smoked paprika¼ tsp dried thyme¼ tsp sea salt2 tsp olive oil1 small red onion, finely diced6 sundried tomatoes, finely diced1 ripe avocado, sliced460g/1lb jar roasted red peppers, drained and sliced1 small bunch fresh coriander, finely choppedfreshly ground black pepper 75g/2½oz gram flour (chickpea flour) ¼ tsp gluten-free baking powder ¼ tsp smoked paprika ¼ tsp dried thyme ¼ tsp sea salt 2 tsp olive oil 1 small red onion, finely diced 6 sundried tomatoes, finely diced 1 ripe avocado, sliced 460g/1lb jar roasted red peppers, drained and sliced 1 small bunch fresh coriander, finely chopped freshly ground black pepper Method Whisk together all of the dry ingredients with 185ml/6¼fl oz water in a bowl. Heat the oil in a 20-25cm/8-10in non-stick frying pan over a medium heat. Add the onions and cook over a low heat for 4-5 minutes, or until soft. Add the sundried tomatoes and fry for 2 minutes. Remove from the pan and allow to cool slightly before adding to the batter.Turn the heat up a little and use a ladle to pour half the socca batter into the pan. Cook for 6 minutes on each side, or until golden and slightly crisp. You should be able to lift the edges of the pancake away from the pan and easily lift and flip the pancake without it breaking. Repeat with the remaining batter.Transfer the pancakes to a plate and scatter with the avocado, roasted peppers and coriander. Season with pepper and serve immediately. Whisk together all of the dry ingredients with 185ml/6¼fl oz water in a bowl. Whisk together all of the dry ingredients with 185ml/6¼fl oz water in a bowl. Heat the oil in a 20-25cm/8-10in non-stick frying pan over a medium heat. Add the onions and cook over a low heat for 4-5 minutes, or until soft. Add the sundried tomatoes and fry for 2 minutes. Remove from the pan and allow to cool slightly before adding to the batter. Heat the oil in a 20-25cm/8-10in non-stick frying pan over a medium heat. Add the onions and cook over a low heat for 4-5 minutes, or until soft. Add the sundried tomatoes and fry for 2 minutes. Remove from the pan and allow to cool slightly before adding to the batter. Turn the heat up a little and use a ladle to pour half the socca batter into the pan. Cook for 6 minutes on each side, or until golden and slightly crisp. You should be able to lift the edges of the pancake away from the pan and easily lift and flip the pancake without it breaking. Repeat with the remaining batter. Turn the heat up a little and use a ladle to pour half the socca batter into the pan. Cook for 6 minutes on each side, or until golden and slightly crisp. You should be able to lift the edges of the pancake away from the pan and easily lift and flip the pancake without it breaking. Repeat with the remaining batter. Transfer the pancakes to a plate and scatter with the avocado, roasted peppers and coriander. Season with pepper and serve immediately. Transfer the pancakes to a plate and scatter with the avocado, roasted peppers and coriander. Season with pepper and serve immediately.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/socca_pancakes_with_94678",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Socca pancakes (chickpea pancakes) recipe",
"content": "Socca pancakes with roasted peppers and avocado An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/socca_pancakes_with_94678_16x9.jpg This delicious savoury socca is a great vegan breakfast or lunch. The gram flour (AKA chickpea flour) is not only gluten-free but packed full of good protein and vitamins. 75g/2½oz gram flour (chickpea flour)¼ tsp gluten-free baking powder¼ tsp smoked paprika¼ tsp dried thyme¼ tsp sea salt2 tsp olive oil1 small red onion, finely diced6 sundried tomatoes, finely diced1 ripe avocado, sliced460g/1lb jar roasted red peppers, drained and sliced1 small bunch fresh coriander, finely choppedfreshly ground black pepper 75g/2½oz gram flour (chickpea flour) ¼ tsp gluten-free baking powder ¼ tsp smoked paprika ¼ tsp dried thyme ¼ tsp sea salt 2 tsp olive oil 1 small red onion, finely diced 6 sundried tomatoes, finely diced 1 ripe avocado, sliced 460g/1lb jar roasted red peppers, drained and sliced 1 small bunch fresh coriander, finely chopped freshly ground black pepper Method Whisk together all of the dry ingredients with 185ml/6¼fl oz water in a bowl. Heat the oil in a 20-25cm/8-10in non-stick frying pan over a medium heat. Add the onions and cook over a low heat for 4-5 minutes, or until soft. Add the sundried tomatoes and fry for 2 minutes. Remove from the pan and allow to cool slightly before adding to the batter.Turn the heat up a little and use a ladle to pour half the socca batter into the pan. Cook for 6 minutes on each side, or until golden and slightly crisp. You should be able to lift the edges of the pancake away from the pan and easily lift and flip the pancake without it breaking. Repeat with the remaining batter.Transfer the pancakes to a plate and scatter with the avocado, roasted peppers and coriander. Season with pepper and serve immediately. Whisk together all of the dry ingredients with 185ml/6¼fl oz water in a bowl. Whisk together all of the dry ingredients with 185ml/6¼fl oz water in a bowl. Heat the oil in a 20-25cm/8-10in non-stick frying pan over a medium heat. Add the onions and cook over a low heat for 4-5 minutes, or until soft. Add the sundried tomatoes and fry for 2 minutes. Remove from the pan and allow to cool slightly before adding to the batter. Heat the oil in a 20-25cm/8-10in non-stick frying pan over a medium heat. Add the onions and cook over a low heat for 4-5 minutes, or until soft. Add the sundried tomatoes and fry for 2 minutes. Remove from the pan and allow to cool slightly before adding to the batter. Turn the heat up a little and use a ladle to pour half the socca batter into the pan. Cook for 6 minutes on each side, or until golden and slightly crisp. You should be able to lift the edges of the pancake away from the pan and easily lift and flip the pancake without it breaking. Repeat with the remaining batter. Turn the heat up a little and use a ladle to pour half the socca batter into the pan. Cook for 6 minutes on each side, or until golden and slightly crisp. You should be able to lift the edges of the pancake away from the pan and easily lift and flip the pancake without it breaking. Repeat with the remaining batter. Transfer the pancakes to a plate and scatter with the avocado, roasted peppers and coriander. Season with pepper and serve immediately. Transfer the pancakes to a plate and scatter with the avocado, roasted peppers and coriander. Season with pepper and serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb3deb3bdbfd0cbff8db"
}
|
0940667578fba8f155e1a49cf1a5688904560570910e326025ff0d65b4823438
|
Pasta with winter ratatouille recipe
An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pastawithwinterratat_10658_16x9.jpg James Martin shows you a quick and simple way to serve this ever-popular dish. Each serving provides 715kcal, 20g protein, 132g carbohydrate (of which 31g sugars), 9g fat (of which 1.5g saturates), 14g fibre and 1.1g salt. 200g/7oz sweet potatoes, peeled and cut in wedges200g/7oz parsnips, peeled and cut in large pieces 200g/7oz carrots, washed and cut in large pieces110g/4oz red onions, cut in quarters3-4 cloves garlic 2 tbsp olive oil75ml/2½fl oz clear honey2 sprigs rosemary, plus extra chopped rosemary to garnishsalt and freshly ground black pepper 500g/1lb 2oz packet of pasta800ml/1 1/3 pint passata 200g/7oz sweet potatoes, peeled and cut in wedges 200g/7oz parsnips, peeled and cut in large pieces 200g/7oz carrots, washed and cut in large pieces 110g/4oz red onions, cut in quarters 3-4 cloves garlic 2 tbsp olive oil 75ml/2½fl oz clear honey 2 sprigs rosemary, plus extra chopped rosemary to garnish salt and freshly ground black pepper 500g/1lb 2oz packet of pasta 800ml/1 1/3 pint passata Method Preheat the oven to 200C/400F/Gas 6. Place all the vegetables and the garlic on an oven tray and drizzle with the olive oil and honey. Add the sprigs of rosemary and season well. Cook for about 20 minutes until all the vegetables are tender and browned. While the vegetables are in the oven, cook the pasta according to packet instructions.Remove vegetables from the oven, squeeze the cloves of roasted garlic over the vegetables and tip everything in a saucepan. Add the passata, bring to the boil and allow to simmer gently for a minute or two.Serve on top of the pasta and garnished with chopped rosemary. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place all the vegetables and the garlic on an oven tray and drizzle with the olive oil and honey. Add the sprigs of rosemary and season well. Cook for about 20 minutes until all the vegetables are tender and browned. Place all the vegetables and the garlic on an oven tray and drizzle with the olive oil and honey. Add the sprigs of rosemary and season well. Cook for about 20 minutes until all the vegetables are tender and browned. While the vegetables are in the oven, cook the pasta according to packet instructions. While the vegetables are in the oven, cook the pasta according to packet instructions. Remove vegetables from the oven, squeeze the cloves of roasted garlic over the vegetables and tip everything in a saucepan. Remove vegetables from the oven, squeeze the cloves of roasted garlic over the vegetables and tip everything in a saucepan. Add the passata, bring to the boil and allow to simmer gently for a minute or two. Add the passata, bring to the boil and allow to simmer gently for a minute or two. Serve on top of the pasta and garnished with chopped rosemary. Serve on top of the pasta and garnished with chopped rosemary. Recipe tips The ratatouille can be made in advance and frozen. Then all you need to do is cook some pasta for a super speedy supper.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pastawithwinterratat_10658",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pasta with winter ratatouille recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pastawithwinterratat_10658_16x9.jpg James Martin shows you a quick and simple way to serve this ever-popular dish. Each serving provides 715kcal, 20g protein, 132g carbohydrate (of which 31g sugars), 9g fat (of which 1.5g saturates), 14g fibre and 1.1g salt. 200g/7oz sweet potatoes, peeled and cut in wedges200g/7oz parsnips, peeled and cut in large pieces 200g/7oz carrots, washed and cut in large pieces110g/4oz red onions, cut in quarters3-4 cloves garlic 2 tbsp olive oil75ml/2½fl oz clear honey2 sprigs rosemary, plus extra chopped rosemary to garnishsalt and freshly ground black pepper 500g/1lb 2oz packet of pasta800ml/1 1/3 pint passata 200g/7oz sweet potatoes, peeled and cut in wedges 200g/7oz parsnips, peeled and cut in large pieces 200g/7oz carrots, washed and cut in large pieces 110g/4oz red onions, cut in quarters 3-4 cloves garlic 2 tbsp olive oil 75ml/2½fl oz clear honey 2 sprigs rosemary, plus extra chopped rosemary to garnish salt and freshly ground black pepper 500g/1lb 2oz packet of pasta 800ml/1 1/3 pint passata Method Preheat the oven to 200C/400F/Gas 6. Place all the vegetables and the garlic on an oven tray and drizzle with the olive oil and honey. Add the sprigs of rosemary and season well. Cook for about 20 minutes until all the vegetables are tender and browned. While the vegetables are in the oven, cook the pasta according to packet instructions.Remove vegetables from the oven, squeeze the cloves of roasted garlic over the vegetables and tip everything in a saucepan. Add the passata, bring to the boil and allow to simmer gently for a minute or two.Serve on top of the pasta and garnished with chopped rosemary. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place all the vegetables and the garlic on an oven tray and drizzle with the olive oil and honey. Add the sprigs of rosemary and season well. Cook for about 20 minutes until all the vegetables are tender and browned. Place all the vegetables and the garlic on an oven tray and drizzle with the olive oil and honey. Add the sprigs of rosemary and season well. Cook for about 20 minutes until all the vegetables are tender and browned. While the vegetables are in the oven, cook the pasta according to packet instructions. While the vegetables are in the oven, cook the pasta according to packet instructions. Remove vegetables from the oven, squeeze the cloves of roasted garlic over the vegetables and tip everything in a saucepan. Remove vegetables from the oven, squeeze the cloves of roasted garlic over the vegetables and tip everything in a saucepan. Add the passata, bring to the boil and allow to simmer gently for a minute or two. Add the passata, bring to the boil and allow to simmer gently for a minute or two. Serve on top of the pasta and garnished with chopped rosemary. Serve on top of the pasta and garnished with chopped rosemary. Recipe tips The ratatouille can be made in advance and frozen. Then all you need to do is cook some pasta for a super speedy supper."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb3eeb3bdbfd0cbff8dc"
}
|
8479d232c68cd96db71a7272076f24c29f7228e1a5526914330f1b534bc0f24b
|
Spaghetti aglio e olio recipe
An average of 4.6 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghetti_with_chilli_89628_16x9.jpg Sometimes simple food is the best and this 5 ingredient spaghetti aglio e olio wonderfully combines the flavours of garlic, chilli and fresh parsley to deliver a mouthwatering meal with minimum fuss. 400g/14oz spaghetti3 fresh red chillies3 garlic cloves5 tbsp extra virgin olive oil 1 tbsp chopped flatleaf parsley salt 400g/14oz spaghetti 3 fresh red chillies 3 garlic cloves 5 tbsp extra virgin olive oil 1 tbsp chopped flatleaf parsley salt Method Bring a pot of salted water to the boil and add the spaghetti. Cook until the spaghetti is soft but still has a little bite.While the spaghetti is cooking, remove the seeds from the chillies and finely chop. Peel and finely chop the garlic. Heat the olive oil in a large frying pan. Cook the garlic and chillies gently for a few minutes. Drain the spaghetti and add to the frying pan, mix to coat with the oil. Sprinkle the spaghetti with the parsley, season with salt and serve. Bring a pot of salted water to the boil and add the spaghetti. Cook until the spaghetti is soft but still has a little bite. Bring a pot of salted water to the boil and add the spaghetti. Cook until the spaghetti is soft but still has a little bite. While the spaghetti is cooking, remove the seeds from the chillies and finely chop. Peel and finely chop the garlic. While the spaghetti is cooking, remove the seeds from the chillies and finely chop. Peel and finely chop the garlic. Heat the olive oil in a large frying pan. Cook the garlic and chillies gently for a few minutes. Heat the olive oil in a large frying pan. Cook the garlic and chillies gently for a few minutes. Drain the spaghetti and add to the frying pan, mix to coat with the oil. Drain the spaghetti and add to the frying pan, mix to coat with the oil. Sprinkle the spaghetti with the parsley, season with salt and serve. Sprinkle the spaghetti with the parsley, season with salt and serve.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spaghetti_with_chilli_89628",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spaghetti aglio e olio recipe",
"content": "An average of 4.6 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghetti_with_chilli_89628_16x9.jpg Sometimes simple food is the best and this 5 ingredient spaghetti aglio e olio wonderfully combines the flavours of garlic, chilli and fresh parsley to deliver a mouthwatering meal with minimum fuss. 400g/14oz spaghetti3 fresh red chillies3 garlic cloves5 tbsp extra virgin olive oil 1 tbsp chopped flatleaf parsley salt 400g/14oz spaghetti 3 fresh red chillies 3 garlic cloves 5 tbsp extra virgin olive oil 1 tbsp chopped flatleaf parsley salt Method Bring a pot of salted water to the boil and add the spaghetti. Cook until the spaghetti is soft but still has a little bite.While the spaghetti is cooking, remove the seeds from the chillies and finely chop. Peel and finely chop the garlic. Heat the olive oil in a large frying pan. Cook the garlic and chillies gently for a few minutes. Drain the spaghetti and add to the frying pan, mix to coat with the oil. Sprinkle the spaghetti with the parsley, season with salt and serve. Bring a pot of salted water to the boil and add the spaghetti. Cook until the spaghetti is soft but still has a little bite. Bring a pot of salted water to the boil and add the spaghetti. Cook until the spaghetti is soft but still has a little bite. While the spaghetti is cooking, remove the seeds from the chillies and finely chop. Peel and finely chop the garlic. While the spaghetti is cooking, remove the seeds from the chillies and finely chop. Peel and finely chop the garlic. Heat the olive oil in a large frying pan. Cook the garlic and chillies gently for a few minutes. Heat the olive oil in a large frying pan. Cook the garlic and chillies gently for a few minutes. Drain the spaghetti and add to the frying pan, mix to coat with the oil. Drain the spaghetti and add to the frying pan, mix to coat with the oil. Sprinkle the spaghetti with the parsley, season with salt and serve. Sprinkle the spaghetti with the parsley, season with salt and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb3eeb3bdbfd0cbff8dd"
}
|
4bd142e51dc98e2e636dd3b7582e73178b91a99873bbf625f691accd902cfd5e
|
Leftover root vegetable frittata recipe
An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leftover_roast_vegetable_97963_16x9.jpg Leftover roasted root vegetables add tonnes of flavour and texture to a frittata. This simple recipe is very versatile – use whatever veg, cheese or herbs you have. 1 tbsp olive oil 250g/9oz leftover roasted root veg, such as potatoes, onions or carrots, thickly sliced1 garlic clove, crushed or ½ onion, finely sliced6 free-range eggs, beaten50g/1¾oz cheddar, gruyère or emmental, gratedsprig rosemary, thyme or parsley, roughly chopped (optional)salt and black peppergreen salad, to serve 1 tbsp olive oil 250g/9oz leftover roasted root veg, such as potatoes, onions or carrots, thickly sliced 1 garlic clove, crushed or ½ onion, finely sliced 6 free-range eggs, beaten 50g/1¾oz cheddar, gruyère or emmental, grated sprig rosemary, thyme or parsley, roughly chopped (optional) salt and black pepper green salad, to serve Method Heat the oil in a medium, ovenproof, non-stick frying pan over a medium heat. Add the leftover vegetables and fry for a few minutes until starting to crisp, then add the garlic (or onion if using) and season with black pepper and a little salt. Preheat the grill to medium-high.Mix the eggs and grated cheese together with the herbs, if using, then pour over the vegetables. Reduce the heat and leave to set, without stirring, for about 5 minutes.Put the frying pan under the grill and cook for 3–5 minutes until firm but not too dry. Turn onto a board or plate, cut into wedges and serve with a green salad. Heat the oil in a medium, ovenproof, non-stick frying pan over a medium heat. Add the leftover vegetables and fry for a few minutes until starting to crisp, then add the garlic (or onion if using) and season with black pepper and a little salt. Heat the oil in a medium, ovenproof, non-stick frying pan over a medium heat. Add the leftover vegetables and fry for a few minutes until starting to crisp, then add the garlic (or onion if using) and season with black pepper and a little salt. Preheat the grill to medium-high. Preheat the grill to medium-high. Mix the eggs and grated cheese together with the herbs, if using, then pour over the vegetables. Reduce the heat and leave to set, without stirring, for about 5 minutes. Mix the eggs and grated cheese together with the herbs, if using, then pour over the vegetables. Reduce the heat and leave to set, without stirring, for about 5 minutes. Put the frying pan under the grill and cook for 3–5 minutes until firm but not too dry. Turn onto a board or plate, cut into wedges and serve with a green salad. Put the frying pan under the grill and cook for 3–5 minutes until firm but not too dry. Turn onto a board or plate, cut into wedges and serve with a green salad.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/leftover_roast_vegetable_97963",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Leftover root vegetable frittata recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leftover_roast_vegetable_97963_16x9.jpg Leftover roasted root vegetables add tonnes of flavour and texture to a frittata. This simple recipe is very versatile – use whatever veg, cheese or herbs you have. 1 tbsp olive oil 250g/9oz leftover roasted root veg, such as potatoes, onions or carrots, thickly sliced1 garlic clove, crushed or ½ onion, finely sliced6 free-range eggs, beaten50g/1¾oz cheddar, gruyère or emmental, gratedsprig rosemary, thyme or parsley, roughly chopped (optional)salt and black peppergreen salad, to serve 1 tbsp olive oil 250g/9oz leftover roasted root veg, such as potatoes, onions or carrots, thickly sliced 1 garlic clove, crushed or ½ onion, finely sliced 6 free-range eggs, beaten 50g/1¾oz cheddar, gruyère or emmental, grated sprig rosemary, thyme or parsley, roughly chopped (optional) salt and black pepper green salad, to serve Method Heat the oil in a medium, ovenproof, non-stick frying pan over a medium heat. Add the leftover vegetables and fry for a few minutes until starting to crisp, then add the garlic (or onion if using) and season with black pepper and a little salt. Preheat the grill to medium-high.Mix the eggs and grated cheese together with the herbs, if using, then pour over the vegetables. Reduce the heat and leave to set, without stirring, for about 5 minutes.Put the frying pan under the grill and cook for 3–5 minutes until firm but not too dry. Turn onto a board or plate, cut into wedges and serve with a green salad. Heat the oil in a medium, ovenproof, non-stick frying pan over a medium heat. Add the leftover vegetables and fry for a few minutes until starting to crisp, then add the garlic (or onion if using) and season with black pepper and a little salt. Heat the oil in a medium, ovenproof, non-stick frying pan over a medium heat. Add the leftover vegetables and fry for a few minutes until starting to crisp, then add the garlic (or onion if using) and season with black pepper and a little salt. Preheat the grill to medium-high. Preheat the grill to medium-high. Mix the eggs and grated cheese together with the herbs, if using, then pour over the vegetables. Reduce the heat and leave to set, without stirring, for about 5 minutes. Mix the eggs and grated cheese together with the herbs, if using, then pour over the vegetables. Reduce the heat and leave to set, without stirring, for about 5 minutes. Put the frying pan under the grill and cook for 3–5 minutes until firm but not too dry. Turn onto a board or plate, cut into wedges and serve with a green salad. Put the frying pan under the grill and cook for 3–5 minutes until firm but not too dry. Turn onto a board or plate, cut into wedges and serve with a green salad."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb3eeb3bdbfd0cbff8de"
}
|
8b9bc22ff08e40022a3d2c792d4d0a03e59186136a5275e74379de2b65862f02
|
Mary Berry's miso prawns with coriander recipe
An average of 4.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/miso_prawns_with_90809_16x9.jpg Japanese miso gives these prawns a wonderful flavour. A fresh-tasting dish, smothered in coriander, this recipe will heighten your senses. 1 tbsp white miso paste 1 tbsp soy sauce 1 tbsp runny honey 1 lemongrass stalk, cut into 4 pieces 2 garlic cloves, crushed 1 tbsp sesame oil 1 small red chilli, deseeded and dicedfreshly ground black pepper 1 tbsp white miso paste 1 tbsp soy sauce 1 tbsp runny honey 1 lemongrass stalk, cut into 4 pieces 2 garlic cloves, crushed 1 tbsp sesame oil 1 small red chilli, deseeded and diced freshly ground black pepper 500g/1lb 2oz raw prawns, peeled 4 large raw king prawns, shells on 2 tbsp sunflower oil ½ lemon, juice only ½ bunch coriander, chopped 2 pak choi, roughly chopped 500g/1lb 2oz raw prawns, peeled 4 large raw king prawns, shells on 2 tbsp sunflower oil ½ lemon, juice only ½ bunch coriander, chopped 2 pak choi, roughly chopped Method Put all the marinade ingredients into a medium bowl, season with black pepper and whisk together. Add the prawns and king prawns, and stir to coat well. Transfer to the fridge and leave to marinate for 1 hour, or longer if you have time.Heat the sunflower oil in a large frying pan or wok over a high heat. Add all the prawns and their marinade and fry for 3–4 minutes, until cooked through, pink and slightly sticky.Remove the lemongrass, add the lemon juice, coriander and pak choi, and fry for 1 minute. Give the pan one last toss.Divide the prawns and pak choi between four plates, making sure that one unpeeled prawn is on each plate. Put all the marinade ingredients into a medium bowl, season with black pepper and whisk together. Add the prawns and king prawns, and stir to coat well. Transfer to the fridge and leave to marinate for 1 hour, or longer if you have time. Put all the marinade ingredients into a medium bowl, season with black pepper and whisk together. Add the prawns and king prawns, and stir to coat well. Transfer to the fridge and leave to marinate for 1 hour, or longer if you have time. Heat the sunflower oil in a large frying pan or wok over a high heat. Add all the prawns and their marinade and fry for 3–4 minutes, until cooked through, pink and slightly sticky. Heat the sunflower oil in a large frying pan or wok over a high heat. Add all the prawns and their marinade and fry for 3–4 minutes, until cooked through, pink and slightly sticky. Remove the lemongrass, add the lemon juice, coriander and pak choi, and fry for 1 minute. Give the pan one last toss. Remove the lemongrass, add the lemon juice, coriander and pak choi, and fry for 1 minute. Give the pan one last toss. Divide the prawns and pak choi between four plates, making sure that one unpeeled prawn is on each plate. Divide the prawns and pak choi between four plates, making sure that one unpeeled prawn is on each plate. Recipe tips The prawns can be marinated up to a day ahead.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/miso_prawns_with_90809",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mary Berry's miso prawns with coriander recipe",
"content": "An average of 4.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/miso_prawns_with_90809_16x9.jpg Japanese miso gives these prawns a wonderful flavour. A fresh-tasting dish, smothered in coriander, this recipe will heighten your senses. 1 tbsp white miso paste 1 tbsp soy sauce 1 tbsp runny honey 1 lemongrass stalk, cut into 4 pieces 2 garlic cloves, crushed 1 tbsp sesame oil 1 small red chilli, deseeded and dicedfreshly ground black pepper 1 tbsp white miso paste 1 tbsp soy sauce 1 tbsp runny honey 1 lemongrass stalk, cut into 4 pieces 2 garlic cloves, crushed 1 tbsp sesame oil 1 small red chilli, deseeded and diced freshly ground black pepper 500g/1lb 2oz raw prawns, peeled 4 large raw king prawns, shells on 2 tbsp sunflower oil ½ lemon, juice only ½ bunch coriander, chopped 2 pak choi, roughly chopped 500g/1lb 2oz raw prawns, peeled 4 large raw king prawns, shells on 2 tbsp sunflower oil ½ lemon, juice only ½ bunch coriander, chopped 2 pak choi, roughly chopped Method Put all the marinade ingredients into a medium bowl, season with black pepper and whisk together. Add the prawns and king prawns, and stir to coat well. Transfer to the fridge and leave to marinate for 1 hour, or longer if you have time.Heat the sunflower oil in a large frying pan or wok over a high heat. Add all the prawns and their marinade and fry for 3–4 minutes, until cooked through, pink and slightly sticky.Remove the lemongrass, add the lemon juice, coriander and pak choi, and fry for 1 minute. Give the pan one last toss.Divide the prawns and pak choi between four plates, making sure that one unpeeled prawn is on each plate. Put all the marinade ingredients into a medium bowl, season with black pepper and whisk together. Add the prawns and king prawns, and stir to coat well. Transfer to the fridge and leave to marinate for 1 hour, or longer if you have time. Put all the marinade ingredients into a medium bowl, season with black pepper and whisk together. Add the prawns and king prawns, and stir to coat well. Transfer to the fridge and leave to marinate for 1 hour, or longer if you have time. Heat the sunflower oil in a large frying pan or wok over a high heat. Add all the prawns and their marinade and fry for 3–4 minutes, until cooked through, pink and slightly sticky. Heat the sunflower oil in a large frying pan or wok over a high heat. Add all the prawns and their marinade and fry for 3–4 minutes, until cooked through, pink and slightly sticky. Remove the lemongrass, add the lemon juice, coriander and pak choi, and fry for 1 minute. Give the pan one last toss. Remove the lemongrass, add the lemon juice, coriander and pak choi, and fry for 1 minute. Give the pan one last toss. Divide the prawns and pak choi between four plates, making sure that one unpeeled prawn is on each plate. Divide the prawns and pak choi between four plates, making sure that one unpeeled prawn is on each plate. Recipe tips The prawns can be marinated up to a day ahead."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb3eeb3bdbfd0cbff8df"
}
|
16c913dee797ed3d25a6b9824ee0c908115168918a8b385ab81c983f69153879
|
Simple chorizo and bean stew recipe
An average of 4.6 out of 5 stars from 57 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simple_chorizo_and_bean_62033_16x9.jpg Spice up your stew with chorizo and stir in some cannellini beans for a super dinner on a budget. Each serving provides 517 kcal, 30g protein, 45g carbohydrates (of which 13g sugars), 21g fat (of which 7g saturates), 17g fibre and 2g salt. splash of rapeseed oil110g/4oz cooked chorizo, cut into pieces, skin peeled off 1 onion, finely chopped 1 garlic clove, crushed 400g tin chopped tomatoes 600g/1lb 5oz tinned cannellini beans in water, drainedhandful fresh flatleaf parsley, roughly choppedcrusty bread, to servesalt and freshly ground black pepper splash of rapeseed oil 110g/4oz cooked chorizo, cut into pieces, skin peeled off 1 onion, finely chopped 1 garlic clove, crushed 400g tin chopped tomatoes 600g/1lb 5oz tinned cannellini beans in water, drained handful fresh flatleaf parsley, roughly chopped crusty bread, to serve salt and freshly ground black pepper Method Heat the oil in a large lidded saucepan over a medium-low heat. Add the chorizo and cook until the oil starts to run from the chorizo. Add the onion and garlic and cover with the lid. Cook, stirring from time to time, until soft.Add the tomatoes and beans, stir well and cover, simmer for 10 minutes. Add a little water if the stew is too thick.Add the parsley, season to taste with salt and pepper and stir well. Serve in soup bowls, with crusty bread. Heat the oil in a large lidded saucepan over a medium-low heat. Add the chorizo and cook until the oil starts to run from the chorizo. Heat the oil in a large lidded saucepan over a medium-low heat. Add the chorizo and cook until the oil starts to run from the chorizo. Add the onion and garlic and cover with the lid. Cook, stirring from time to time, until soft. Add the onion and garlic and cover with the lid. Cook, stirring from time to time, until soft. Add the tomatoes and beans, stir well and cover, simmer for 10 minutes. Add a little water if the stew is too thick. Add the tomatoes and beans, stir well and cover, simmer for 10 minutes. Add a little water if the stew is too thick. Add the parsley, season to taste with salt and pepper and stir well. Add the parsley, season to taste with salt and pepper and stir well. Serve in soup bowls, with crusty bread. Serve in soup bowls, with crusty bread.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/simple_chorizo_and_bean_62033",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Simple chorizo and bean stew recipe",
"content": "An average of 4.6 out of 5 stars from 57 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simple_chorizo_and_bean_62033_16x9.jpg Spice up your stew with chorizo and stir in some cannellini beans for a super dinner on a budget. Each serving provides 517 kcal, 30g protein, 45g carbohydrates (of which 13g sugars), 21g fat (of which 7g saturates), 17g fibre and 2g salt. splash of rapeseed oil110g/4oz cooked chorizo, cut into pieces, skin peeled off 1 onion, finely chopped 1 garlic clove, crushed 400g tin chopped tomatoes 600g/1lb 5oz tinned cannellini beans in water, drainedhandful fresh flatleaf parsley, roughly choppedcrusty bread, to servesalt and freshly ground black pepper splash of rapeseed oil 110g/4oz cooked chorizo, cut into pieces, skin peeled off 1 onion, finely chopped 1 garlic clove, crushed 400g tin chopped tomatoes 600g/1lb 5oz tinned cannellini beans in water, drained handful fresh flatleaf parsley, roughly chopped crusty bread, to serve salt and freshly ground black pepper Method Heat the oil in a large lidded saucepan over a medium-low heat. Add the chorizo and cook until the oil starts to run from the chorizo. Add the onion and garlic and cover with the lid. Cook, stirring from time to time, until soft.Add the tomatoes and beans, stir well and cover, simmer for 10 minutes. Add a little water if the stew is too thick.Add the parsley, season to taste with salt and pepper and stir well. Serve in soup bowls, with crusty bread. Heat the oil in a large lidded saucepan over a medium-low heat. Add the chorizo and cook until the oil starts to run from the chorizo. Heat the oil in a large lidded saucepan over a medium-low heat. Add the chorizo and cook until the oil starts to run from the chorizo. Add the onion and garlic and cover with the lid. Cook, stirring from time to time, until soft. Add the onion and garlic and cover with the lid. Cook, stirring from time to time, until soft. Add the tomatoes and beans, stir well and cover, simmer for 10 minutes. Add a little water if the stew is too thick. Add the tomatoes and beans, stir well and cover, simmer for 10 minutes. Add a little water if the stew is too thick. Add the parsley, season to taste with salt and pepper and stir well. Add the parsley, season to taste with salt and pepper and stir well. Serve in soup bowls, with crusty bread. Serve in soup bowls, with crusty bread."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb3feb3bdbfd0cbff8e0"
}
|
42cdad72068057b59525cbca87bf23961aa79925300c69658c473710decba1a8
|
Lunchbox pasta salad recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lunchbox_pasta_salad_02618_16x9.jpg This simple pasta salad is perfect for lunchboxes, picnics, or a make-ahead light meal. You can swap the protein and veggies for whatever you have in the fridge. 300g/10½oz farfalle pasta8 sun-dried tomatoes, chopped, plus 3 tbsp of their oil2 tbsp red wine vinegar½ tsp garlic granules200g/7oz cooked turkey or chicken, cut into bite-sized cubes1 large red pepper, diced1 large yellow pepper, diced200g/7oz baby plum tomatoes, halved lengthways 210g pack mozzarella pearls, drained and halved handful basil leaves, torn if large 300g/10½oz farfalle pasta 8 sun-dried tomatoes, chopped, plus 3 tbsp of their oil 2 tbsp red wine vinegar ½ tsp garlic granules 200g/7oz cooked turkey or chicken, cut into bite-sized cubes 1 large red pepper, diced 1 large yellow pepper, diced 200g/7oz baby plum tomatoes, halved lengthways 210g pack mozzarella pearls, drained and halved handful basil leaves, torn if large Method Cook the pasta in a saucepan of boiling water according to the packet instructions. Drain and leave to cool. Once the pasta is cool, stir in the oil from the sun-dried tomatoes, then add the vinegar and garlic granules. Divide between four lunchboxes. Put the sun-dried tomatoes, turkey or chicken, peppers, fresh tomatoes, mozzarella and basil leaves on top of the pasta. When ready to eat, stir all the ingredients together. Cook the pasta in a saucepan of boiling water according to the packet instructions. Drain and leave to cool. Cook the pasta in a saucepan of boiling water according to the packet instructions. Drain and leave to cool. Once the pasta is cool, stir in the oil from the sun-dried tomatoes, then add the vinegar and garlic granules. Divide between four lunchboxes. Once the pasta is cool, stir in the oil from the sun-dried tomatoes, then add the vinegar and garlic granules. Divide between four lunchboxes. Put the sun-dried tomatoes, turkey or chicken, peppers, fresh tomatoes, mozzarella and basil leaves on top of the pasta. When ready to eat, stir all the ingredients together. Put the sun-dried tomatoes, turkey or chicken, peppers, fresh tomatoes, mozzarella and basil leaves on top of the pasta. When ready to eat, stir all the ingredients together.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lunchbox_pasta_salad_02618",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lunchbox pasta salad 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/lunchbox_pasta_salad_02618_16x9.jpg This simple pasta salad is perfect for lunchboxes, picnics, or a make-ahead light meal. You can swap the protein and veggies for whatever you have in the fridge. 300g/10½oz farfalle pasta8 sun-dried tomatoes, chopped, plus 3 tbsp of their oil2 tbsp red wine vinegar½ tsp garlic granules200g/7oz cooked turkey or chicken, cut into bite-sized cubes1 large red pepper, diced1 large yellow pepper, diced200g/7oz baby plum tomatoes, halved lengthways 210g pack mozzarella pearls, drained and halved handful basil leaves, torn if large 300g/10½oz farfalle pasta 8 sun-dried tomatoes, chopped, plus 3 tbsp of their oil 2 tbsp red wine vinegar ½ tsp garlic granules 200g/7oz cooked turkey or chicken, cut into bite-sized cubes 1 large red pepper, diced 1 large yellow pepper, diced 200g/7oz baby plum tomatoes, halved lengthways 210g pack mozzarella pearls, drained and halved handful basil leaves, torn if large Method Cook the pasta in a saucepan of boiling water according to the packet instructions. Drain and leave to cool. Once the pasta is cool, stir in the oil from the sun-dried tomatoes, then add the vinegar and garlic granules. Divide between four lunchboxes. Put the sun-dried tomatoes, turkey or chicken, peppers, fresh tomatoes, mozzarella and basil leaves on top of the pasta. When ready to eat, stir all the ingredients together. Cook the pasta in a saucepan of boiling water according to the packet instructions. Drain and leave to cool. Cook the pasta in a saucepan of boiling water according to the packet instructions. Drain and leave to cool. Once the pasta is cool, stir in the oil from the sun-dried tomatoes, then add the vinegar and garlic granules. Divide between four lunchboxes. Once the pasta is cool, stir in the oil from the sun-dried tomatoes, then add the vinegar and garlic granules. Divide between four lunchboxes. Put the sun-dried tomatoes, turkey or chicken, peppers, fresh tomatoes, mozzarella and basil leaves on top of the pasta. When ready to eat, stir all the ingredients together. Put the sun-dried tomatoes, turkey or chicken, peppers, fresh tomatoes, mozzarella and basil leaves on top of the pasta. When ready to eat, stir all the ingredients together."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb3feb3bdbfd0cbff8e1"
}
|
2903cacd7c1532274dcce966b46ed4156017b0c86e8012cbd8ee3f598ad667c7
|
Killer satay Thai-style chopped salad recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/satay_thai_salad_35229_16x9.jpg This crunchy chopped salad by Donal Skehan is a tasty little light supper or zesty side dish, dressed in an easy satay-style sauce. It's a robust salad that keeps well so it's great for lunch boxes – just keep the dressing separate until you are ready to eat. 1 tbsp smooth peanut butter 3 tbsp fish sauce 1 tbsp chilli jam (or sweet chilli sauce – see recipe tips)1 tbsp sriracha1 lime, juice only1 thumb-sized piece of fresh root ginger, finely grated 1 bird’s-eye chilli (optional – see recipe tips)1 tbsp rice vinegar 1 tbsp smooth peanut butter 3 tbsp fish sauce 1 tbsp chilli jam (or sweet chilli sauce – see recipe tips) 1 tbsp sriracha 1 lime, juice only 1 thumb-sized piece of fresh root ginger, finely grated 1 bird’s-eye chilli (optional – see recipe tips) 1 tbsp rice vinegar 1 small bunch cavolo nero (about 200g/7oz), tough stalks removed, roughly chopped1 small Savoy cabbage, roughly sliced3 carrots, cut into thin matchsticks1 ripe mango, thinly sliced1 red onion, thinly sliced1 small bunch of spring onions, thinly sliced on the diagonalhandful fresh coriander leaveshandful fresh mint leaves 1 small bunch cavolo nero (about 200g/7oz), tough stalks removed, roughly chopped 1 small Savoy cabbage, roughly sliced 3 carrots, cut into thin matchsticks 1 ripe mango, thinly sliced 1 red onion, thinly sliced 1 small bunch of spring onions, thinly sliced on the diagonal handful fresh coriander leaves handful fresh mint leaves sea salt large handful roast peanuts, roughly chopped½ lime, cut into wedges sea salt large handful roast peanuts, roughly chopped ½ lime, cut into wedges Method To make the dressing, mix together all the ingredients in a small bowl until combined, if necessary, add a splash of water to loosen it to a drizzling consistency. Set aside.To make the salad, place the ingredients on a large chopping board and roughly chop into bite-sized pieces.Transfer the salad to a serving platter or bowl, then drizzle with most of the dressing and toss to combine.Season with sea salt, add a sprinkle of peanuts and a final drizzle of the dressing, then serve with lime wedges alongside. To make the dressing, mix together all the ingredients in a small bowl until combined, if necessary, add a splash of water to loosen it to a drizzling consistency. Set aside. To make the dressing, mix together all the ingredients in a small bowl until combined, if necessary, add a splash of water to loosen it to a drizzling consistency. Set aside. To make the salad, place the ingredients on a large chopping board and roughly chop into bite-sized pieces. To make the salad, place the ingredients on a large chopping board and roughly chop into bite-sized pieces. Transfer the salad to a serving platter or bowl, then drizzle with most of the dressing and toss to combine. Transfer the salad to a serving platter or bowl, then drizzle with most of the dressing and toss to combine. Season with sea salt, add a sprinkle of peanuts and a final drizzle of the dressing, then serve with lime wedges alongside. Season with sea salt, add a sprinkle of peanuts and a final drizzle of the dressing, then serve with lime wedges alongside. Recipe tips Chilli jam adds sweetness as well as spice to the dressing so, if you are substituting it with something less sweet, you might need to add a pinch of sugar. If you enjoy spicy food, make sure you include the fresh chilli, but if not you will still get a gentle kick from the chilli jam and sriracha. You can substitute spring greens, white cabbage, Chinese leaf or other cabbages you have in this salad to make it year round.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/satay_thai_salad_35229",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Killer satay Thai-style chopped salad recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/satay_thai_salad_35229_16x9.jpg This crunchy chopped salad by Donal Skehan is a tasty little light supper or zesty side dish, dressed in an easy satay-style sauce. It's a robust salad that keeps well so it's great for lunch boxes – just keep the dressing separate until you are ready to eat. 1 tbsp smooth peanut butter 3 tbsp fish sauce 1 tbsp chilli jam (or sweet chilli sauce – see recipe tips)1 tbsp sriracha1 lime, juice only1 thumb-sized piece of fresh root ginger, finely grated 1 bird’s-eye chilli (optional – see recipe tips)1 tbsp rice vinegar 1 tbsp smooth peanut butter 3 tbsp fish sauce 1 tbsp chilli jam (or sweet chilli sauce – see recipe tips) 1 tbsp sriracha 1 lime, juice only 1 thumb-sized piece of fresh root ginger, finely grated 1 bird’s-eye chilli (optional – see recipe tips) 1 tbsp rice vinegar 1 small bunch cavolo nero (about 200g/7oz), tough stalks removed, roughly chopped1 small Savoy cabbage, roughly sliced3 carrots, cut into thin matchsticks1 ripe mango, thinly sliced1 red onion, thinly sliced1 small bunch of spring onions, thinly sliced on the diagonalhandful fresh coriander leaveshandful fresh mint leaves 1 small bunch cavolo nero (about 200g/7oz), tough stalks removed, roughly chopped 1 small Savoy cabbage, roughly sliced 3 carrots, cut into thin matchsticks 1 ripe mango, thinly sliced 1 red onion, thinly sliced 1 small bunch of spring onions, thinly sliced on the diagonal handful fresh coriander leaves handful fresh mint leaves sea salt large handful roast peanuts, roughly chopped½ lime, cut into wedges sea salt large handful roast peanuts, roughly chopped ½ lime, cut into wedges Method To make the dressing, mix together all the ingredients in a small bowl until combined, if necessary, add a splash of water to loosen it to a drizzling consistency. Set aside.To make the salad, place the ingredients on a large chopping board and roughly chop into bite-sized pieces.Transfer the salad to a serving platter or bowl, then drizzle with most of the dressing and toss to combine.Season with sea salt, add a sprinkle of peanuts and a final drizzle of the dressing, then serve with lime wedges alongside. To make the dressing, mix together all the ingredients in a small bowl until combined, if necessary, add a splash of water to loosen it to a drizzling consistency. Set aside. To make the dressing, mix together all the ingredients in a small bowl until combined, if necessary, add a splash of water to loosen it to a drizzling consistency. Set aside. To make the salad, place the ingredients on a large chopping board and roughly chop into bite-sized pieces. To make the salad, place the ingredients on a large chopping board and roughly chop into bite-sized pieces. Transfer the salad to a serving platter or bowl, then drizzle with most of the dressing and toss to combine. Transfer the salad to a serving platter or bowl, then drizzle with most of the dressing and toss to combine. Season with sea salt, add a sprinkle of peanuts and a final drizzle of the dressing, then serve with lime wedges alongside. Season with sea salt, add a sprinkle of peanuts and a final drizzle of the dressing, then serve with lime wedges alongside. Recipe tips Chilli jam adds sweetness as well as spice to the dressing so, if you are substituting it with something less sweet, you might need to add a pinch of sugar. If you enjoy spicy food, make sure you include the fresh chilli, but if not you will still get a gentle kick from the chilli jam and sriracha. You can substitute spring greens, white cabbage, Chinese leaf or other cabbages you have in this salad to make it year round."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb3feb3bdbfd0cbff8e2"
}
|
12cdc2dd1269cddb350b37afdd41f128c07f0d69094dbfddda5f630e8f034acf
|
Ciabatta tricolore recipe
An average of 3.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ciabatta_tricolore_16750_16x9.jpg Like a pizza, this is an easy lunch to make, featuring toasted ciabatta slices topped with fresh Mediterranean flavours. The tricolore are the three colours of the avocado, tomato and mozzarella. 1 large ciabatta loaf4 heaped tbsp sun-dried tomato purée3 tbsp full-fat cream cheese1 garlic clove, crushed2 tbsp freshly chopped basil, plus extra to garnish 4 large tomatoes, sliced 1 large avocado, peeled and thinly sliced 150g/5½oz mozzarella, diced balsamic glaze, to drizzlesalt and freshly ground black pepper 1 large ciabatta loaf 4 heaped tbsp sun-dried tomato purée 3 tbsp full-fat cream cheese 1 garlic clove, crushed 2 tbsp freshly chopped basil, plus extra to garnish 4 large tomatoes, sliced 1 large avocado, peeled and thinly sliced 150g/5½oz mozzarella, diced balsamic glaze, to drizzle salt and freshly ground black pepper Method Preheat the grill to high. Slice the ciabatta in half lengthways through the middle. Place the slices, cut side up, on a flat baking tray. Toast under the grill for about 3–4 minutes, until lightly brown and crisp on the outside.Mix the sun-dried tomato paste with the cream cheese, garlic and basil in a bowl. Spread this mixture on the toasted side of the bread. Neatly arrange piles of tomato and avocado slices on top of the cream cheese mixture, then scatter over the diced mozzarella. Season well with salt and freshly ground black pepper and return them to the grill for about 5 minutes, or until the cheese has melted and is tinged brown. Place the slices on a serving board, sprinkle with the extra basil and drizzle with the balsamic glaze. Cut each slice into three and serve at once with a green salad, if you like. Preheat the grill to high. Slice the ciabatta in half lengthways through the middle. Place the slices, cut side up, on a flat baking tray. Toast under the grill for about 3–4 minutes, until lightly brown and crisp on the outside. Preheat the grill to high. Slice the ciabatta in half lengthways through the middle. Place the slices, cut side up, on a flat baking tray. Toast under the grill for about 3–4 minutes, until lightly brown and crisp on the outside. Mix the sun-dried tomato paste with the cream cheese, garlic and basil in a bowl. Spread this mixture on the toasted side of the bread. Mix the sun-dried tomato paste with the cream cheese, garlic and basil in a bowl. Spread this mixture on the toasted side of the bread. Neatly arrange piles of tomato and avocado slices on top of the cream cheese mixture, then scatter over the diced mozzarella. Season well with salt and freshly ground black pepper and return them to the grill for about 5 minutes, or until the cheese has melted and is tinged brown. Neatly arrange piles of tomato and avocado slices on top of the cream cheese mixture, then scatter over the diced mozzarella. Season well with salt and freshly ground black pepper and return them to the grill for about 5 minutes, or until the cheese has melted and is tinged brown. Place the slices on a serving board, sprinkle with the extra basil and drizzle with the balsamic glaze. Cut each slice into three and serve at once with a green salad, if you like. Place the slices on a serving board, sprinkle with the extra basil and drizzle with the balsamic glaze. Cut each slice into three and serve at once with a green salad, if you like. Recipe tips Can be assembled up to 2 hours ahead. Add the avocado slices just before grilling. Not suitable for freezing.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/ciabatta_tricolore_16750",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ciabatta tricolore recipe",
"content": "An average of 3.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ciabatta_tricolore_16750_16x9.jpg Like a pizza, this is an easy lunch to make, featuring toasted ciabatta slices topped with fresh Mediterranean flavours. The tricolore are the three colours of the avocado, tomato and mozzarella. 1 large ciabatta loaf4 heaped tbsp sun-dried tomato purée3 tbsp full-fat cream cheese1 garlic clove, crushed2 tbsp freshly chopped basil, plus extra to garnish 4 large tomatoes, sliced 1 large avocado, peeled and thinly sliced 150g/5½oz mozzarella, diced balsamic glaze, to drizzlesalt and freshly ground black pepper 1 large ciabatta loaf 4 heaped tbsp sun-dried tomato purée 3 tbsp full-fat cream cheese 1 garlic clove, crushed 2 tbsp freshly chopped basil, plus extra to garnish 4 large tomatoes, sliced 1 large avocado, peeled and thinly sliced 150g/5½oz mozzarella, diced balsamic glaze, to drizzle salt and freshly ground black pepper Method Preheat the grill to high. Slice the ciabatta in half lengthways through the middle. Place the slices, cut side up, on a flat baking tray. Toast under the grill for about 3–4 minutes, until lightly brown and crisp on the outside.Mix the sun-dried tomato paste with the cream cheese, garlic and basil in a bowl. Spread this mixture on the toasted side of the bread. Neatly arrange piles of tomato and avocado slices on top of the cream cheese mixture, then scatter over the diced mozzarella. Season well with salt and freshly ground black pepper and return them to the grill for about 5 minutes, or until the cheese has melted and is tinged brown. Place the slices on a serving board, sprinkle with the extra basil and drizzle with the balsamic glaze. Cut each slice into three and serve at once with a green salad, if you like. Preheat the grill to high. Slice the ciabatta in half lengthways through the middle. Place the slices, cut side up, on a flat baking tray. Toast under the grill for about 3–4 minutes, until lightly brown and crisp on the outside. Preheat the grill to high. Slice the ciabatta in half lengthways through the middle. Place the slices, cut side up, on a flat baking tray. Toast under the grill for about 3–4 minutes, until lightly brown and crisp on the outside. Mix the sun-dried tomato paste with the cream cheese, garlic and basil in a bowl. Spread this mixture on the toasted side of the bread. Mix the sun-dried tomato paste with the cream cheese, garlic and basil in a bowl. Spread this mixture on the toasted side of the bread. Neatly arrange piles of tomato and avocado slices on top of the cream cheese mixture, then scatter over the diced mozzarella. Season well with salt and freshly ground black pepper and return them to the grill for about 5 minutes, or until the cheese has melted and is tinged brown. Neatly arrange piles of tomato and avocado slices on top of the cream cheese mixture, then scatter over the diced mozzarella. Season well with salt and freshly ground black pepper and return them to the grill for about 5 minutes, or until the cheese has melted and is tinged brown. Place the slices on a serving board, sprinkle with the extra basil and drizzle with the balsamic glaze. Cut each slice into three and serve at once with a green salad, if you like. Place the slices on a serving board, sprinkle with the extra basil and drizzle with the balsamic glaze. Cut each slice into three and serve at once with a green salad, if you like. Recipe tips Can be assembled up to 2 hours ahead. Add the avocado slices just before grilling. Not suitable for freezing."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb40eb3bdbfd0cbff8e3"
}
|
7ce4231464652a8c9522505589f6f1a15143ee0781dc8174f857a1b2985bd2a3
|
Chorizo frittata recipe
Lunchbox chorizo frittata An average of 4.7 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lunchbox_chorizo_07622_16x9.jpg A thick slice of Spanish omelette, packed with chorizo, peas and potatoes, can be enjoyed hot or cold. Keep a few slices handy in the fridge for lunches or a speedy midweek tea. Each serving provides 421 kcal, 27g protein, 17g carbohydrates (of which 6g sugars), 26g fat (of which 9g saturates), 4g fibre and 2.2g salt. 1 tsp rapeseed oil1 onion, roughly chopped1 red pepper, seeds removed, chopped200g/7oz chorizo, skin removed and roughly chopped6 free-range eggs50ml/2fl oz milk1 garlic clove, finely chopped200g/7oz cooked potatoes, roughly chopped100g/3½oz frozen peas2 tbsp chopped flatleaf parsleygreen salad, to servesea salt and freshly ground black pepper 1 tsp rapeseed oil 1 onion, roughly chopped 1 red pepper, seeds removed, chopped 200g/7oz chorizo, skin removed and roughly chopped 6 free-range eggs 50ml/2fl oz milk 1 garlic clove, finely chopped 200g/7oz cooked potatoes, roughly chopped 100g/3½oz frozen peas 2 tbsp chopped flatleaf parsley green salad, to serve sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Heat an ovenproof frying pan on the hob until just hot, then add the oil, onion and red pepper and fry for 2 minutes, until just softened. Turn the heat up, add the chorizo and cook for 3-4 minutes until it has released its oil and is crisp around the edges. The mixture will go a lovely red colour.Meanwhile, crack the eggs into a large jug and whisk with the milk, a pinch of salt and plenty of black pepper. Add the garlic and potatoes to the chorizo mixture and fry for another 2 minutes, stirring gently, until just hot through. Add the peas and cook for another minute, until the whole mixture is hot. Pour in the egg, stir briefly, turn down to a medium heat and scatter the parsley over the top .Fry without stirring, for 1–2 minutes, then carefully lift the edge of the frittata with a spatula to check if it is cooked and golden-brown underneath. If it isn’t, cook for another minute then check again.Place the pan in the oven and bake for 10–12 minutes. When the top is bubbled up and slightly golden use a tea towel to grab the handle and give the pan a gentle shake. If the middle wobbles it needs a little longer. If it’s fairly firm, put it aside to cool slightly.Slide the frittata out of the pan onto a plate. You can serve this hot or cold but make sure to let it cool to room temperature before storing it in a sealable container in the fridge. Cut it into slices and serve with a green salad. Preheat the oven to 200C/180C Fan/Gas 6. Heat an ovenproof frying pan on the hob until just hot, then add the oil, onion and red pepper and fry for 2 minutes, until just softened. Turn the heat up, add the chorizo and cook for 3-4 minutes until it has released its oil and is crisp around the edges. The mixture will go a lovely red colour. Preheat the oven to 200C/180C Fan/Gas 6. Heat an ovenproof frying pan on the hob until just hot, then add the oil, onion and red pepper and fry for 2 minutes, until just softened. Turn the heat up, add the chorizo and cook for 3-4 minutes until it has released its oil and is crisp around the edges. The mixture will go a lovely red colour. Meanwhile, crack the eggs into a large jug and whisk with the milk, a pinch of salt and plenty of black pepper. Meanwhile, crack the eggs into a large jug and whisk with the milk, a pinch of salt and plenty of black pepper. Add the garlic and potatoes to the chorizo mixture and fry for another 2 minutes, stirring gently, until just hot through. Add the peas and cook for another minute, until the whole mixture is hot. Add the garlic and potatoes to the chorizo mixture and fry for another 2 minutes, stirring gently, until just hot through. Add the peas and cook for another minute, until the whole mixture is hot. Pour in the egg, stir briefly, turn down to a medium heat and scatter the parsley over the top .Fry without stirring, for 1–2 minutes, then carefully lift the edge of the frittata with a spatula to check if it is cooked and golden-brown underneath. If it isn’t, cook for another minute then check again. Pour in the egg, stir briefly, turn down to a medium heat and scatter the parsley over the top .Fry without stirring, for 1–2 minutes, then carefully lift the edge of the frittata with a spatula to check if it is cooked and golden-brown underneath. If it isn’t, cook for another minute then check again. Place the pan in the oven and bake for 10–12 minutes. When the top is bubbled up and slightly golden use a tea towel to grab the handle and give the pan a gentle shake. If the middle wobbles it needs a little longer. If it’s fairly firm, put it aside to cool slightly. Place the pan in the oven and bake for 10–12 minutes. When the top is bubbled up and slightly golden use a tea towel to grab the handle and give the pan a gentle shake. If the middle wobbles it needs a little longer. If it’s fairly firm, put it aside to cool slightly. Slide the frittata out of the pan onto a plate. You can serve this hot or cold but make sure to let it cool to room temperature before storing it in a sealable container in the fridge. Cut it into slices and serve with a green salad. Slide the frittata out of the pan onto a plate. You can serve this hot or cold but make sure to let it cool to room temperature before storing it in a sealable container in the fridge. Cut it into slices and serve with a green salad.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lunchbox_chorizo_07622",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chorizo frittata recipe",
"content": "Lunchbox chorizo frittata An average of 4.7 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lunchbox_chorizo_07622_16x9.jpg A thick slice of Spanish omelette, packed with chorizo, peas and potatoes, can be enjoyed hot or cold. Keep a few slices handy in the fridge for lunches or a speedy midweek tea. Each serving provides 421 kcal, 27g protein, 17g carbohydrates (of which 6g sugars), 26g fat (of which 9g saturates), 4g fibre and 2.2g salt. 1 tsp rapeseed oil1 onion, roughly chopped1 red pepper, seeds removed, chopped200g/7oz chorizo, skin removed and roughly chopped6 free-range eggs50ml/2fl oz milk1 garlic clove, finely chopped200g/7oz cooked potatoes, roughly chopped100g/3½oz frozen peas2 tbsp chopped flatleaf parsleygreen salad, to servesea salt and freshly ground black pepper 1 tsp rapeseed oil 1 onion, roughly chopped 1 red pepper, seeds removed, chopped 200g/7oz chorizo, skin removed and roughly chopped 6 free-range eggs 50ml/2fl oz milk 1 garlic clove, finely chopped 200g/7oz cooked potatoes, roughly chopped 100g/3½oz frozen peas 2 tbsp chopped flatleaf parsley green salad, to serve sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Heat an ovenproof frying pan on the hob until just hot, then add the oil, onion and red pepper and fry for 2 minutes, until just softened. Turn the heat up, add the chorizo and cook for 3-4 minutes until it has released its oil and is crisp around the edges. The mixture will go a lovely red colour.Meanwhile, crack the eggs into a large jug and whisk with the milk, a pinch of salt and plenty of black pepper. Add the garlic and potatoes to the chorizo mixture and fry for another 2 minutes, stirring gently, until just hot through. Add the peas and cook for another minute, until the whole mixture is hot. Pour in the egg, stir briefly, turn down to a medium heat and scatter the parsley over the top .Fry without stirring, for 1–2 minutes, then carefully lift the edge of the frittata with a spatula to check if it is cooked and golden-brown underneath. If it isn’t, cook for another minute then check again.Place the pan in the oven and bake for 10–12 minutes. When the top is bubbled up and slightly golden use a tea towel to grab the handle and give the pan a gentle shake. If the middle wobbles it needs a little longer. If it’s fairly firm, put it aside to cool slightly.Slide the frittata out of the pan onto a plate. You can serve this hot or cold but make sure to let it cool to room temperature before storing it in a sealable container in the fridge. Cut it into slices and serve with a green salad. Preheat the oven to 200C/180C Fan/Gas 6. Heat an ovenproof frying pan on the hob until just hot, then add the oil, onion and red pepper and fry for 2 minutes, until just softened. Turn the heat up, add the chorizo and cook for 3-4 minutes until it has released its oil and is crisp around the edges. The mixture will go a lovely red colour. Preheat the oven to 200C/180C Fan/Gas 6. Heat an ovenproof frying pan on the hob until just hot, then add the oil, onion and red pepper and fry for 2 minutes, until just softened. Turn the heat up, add the chorizo and cook for 3-4 minutes until it has released its oil and is crisp around the edges. The mixture will go a lovely red colour. Meanwhile, crack the eggs into a large jug and whisk with the milk, a pinch of salt and plenty of black pepper. Meanwhile, crack the eggs into a large jug and whisk with the milk, a pinch of salt and plenty of black pepper. Add the garlic and potatoes to the chorizo mixture and fry for another 2 minutes, stirring gently, until just hot through. Add the peas and cook for another minute, until the whole mixture is hot. Add the garlic and potatoes to the chorizo mixture and fry for another 2 minutes, stirring gently, until just hot through. Add the peas and cook for another minute, until the whole mixture is hot. Pour in the egg, stir briefly, turn down to a medium heat and scatter the parsley over the top .Fry without stirring, for 1–2 minutes, then carefully lift the edge of the frittata with a spatula to check if it is cooked and golden-brown underneath. If it isn’t, cook for another minute then check again. Pour in the egg, stir briefly, turn down to a medium heat and scatter the parsley over the top .Fry without stirring, for 1–2 minutes, then carefully lift the edge of the frittata with a spatula to check if it is cooked and golden-brown underneath. If it isn’t, cook for another minute then check again. Place the pan in the oven and bake for 10–12 minutes. When the top is bubbled up and slightly golden use a tea towel to grab the handle and give the pan a gentle shake. If the middle wobbles it needs a little longer. If it’s fairly firm, put it aside to cool slightly. Place the pan in the oven and bake for 10–12 minutes. When the top is bubbled up and slightly golden use a tea towel to grab the handle and give the pan a gentle shake. If the middle wobbles it needs a little longer. If it’s fairly firm, put it aside to cool slightly. Slide the frittata out of the pan onto a plate. You can serve this hot or cold but make sure to let it cool to room temperature before storing it in a sealable container in the fridge. Cut it into slices and serve with a green salad. Slide the frittata out of the pan onto a plate. You can serve this hot or cold but make sure to let it cool to room temperature before storing it in a sealable container in the fridge. Cut it into slices and serve with a green salad."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb40eb3bdbfd0cbff8e4"
}
|
d8642ce0d49689548582e03fe241ae1d8cb69266e169f5293d8827211ee856b0
|
Ploughman's lunch salad recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ploughmans_lunch_salad_06706_16x9.jpg Grating cheese is a simple way to make your calories go further because it looks so generous. The punchy pickle in this salad offers an alternative to high-sugar chutney. It's a good idea to make twice the amount of pickle and keep it in the fridge for another day; it will last up to five days. Each serving provides 404 kcal, 19g protein, 29g carbohydrates (of which 10g sugars), 22g fat (of which 11.5g saturates), 6g fibre and 1.9g salt. 1 tsp olive oil 50g/1¾oz mature Cheddar, grated 6 cherry tomatoes, halved 30g/1oz salad leaves, washed 50g/1¾oz slice granary bread, torn into pieces salt 1 tsp olive oil 50g/1¾oz mature Cheddar, grated 6 cherry tomatoes, halved 30g/1oz salad leaves, washed 50g/1¾oz slice granary bread, torn into pieces salt ½ red onion, thinly sliced ½ tsp runny honey 1½ tsp cider vinegar ½ red onion, thinly sliced ½ tsp runny honey 1½ tsp cider vinegar Method To make the quick pickled onions, put the red onion in a small saucepan with the honey, vinegar, 1½ tablespoons of water and a small pinch of salt. Bring to the boil for 1 minute. Tip into a small glass bowl, cover, and place in the fridge for at least 10 minutes. Put the pickled onions a lunchbox and pour over the oil. Put the Cheddar, tomatoes, leaves and bread on top. When ready to eat, mix all the ingredients together so the vinegary onions and oil act as a dressing. To make the quick pickled onions, put the red onion in a small saucepan with the honey, vinegar, 1½ tablespoons of water and a small pinch of salt. Bring to the boil for 1 minute. Tip into a small glass bowl, cover, and place in the fridge for at least 10 minutes. To make the quick pickled onions, put the red onion in a small saucepan with the honey, vinegar, 1½ tablespoons of water and a small pinch of salt. Bring to the boil for 1 minute. Tip into a small glass bowl, cover, and place in the fridge for at least 10 minutes. Put the pickled onions a lunchbox and pour over the oil. Put the Cheddar, tomatoes, leaves and bread on top. Put the pickled onions a lunchbox and pour over the oil. Put the Cheddar, tomatoes, leaves and bread on top. When ready to eat, mix all the ingredients together so the vinegary onions and oil act as a dressing. When ready to eat, mix all the ingredients together so the vinegary onions and oil act as a dressing.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/ploughmans_lunch_salad_06706",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ploughman's lunch salad 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/ploughmans_lunch_salad_06706_16x9.jpg Grating cheese is a simple way to make your calories go further because it looks so generous. The punchy pickle in this salad offers an alternative to high-sugar chutney. It's a good idea to make twice the amount of pickle and keep it in the fridge for another day; it will last up to five days. Each serving provides 404 kcal, 19g protein, 29g carbohydrates (of which 10g sugars), 22g fat (of which 11.5g saturates), 6g fibre and 1.9g salt. 1 tsp olive oil 50g/1¾oz mature Cheddar, grated 6 cherry tomatoes, halved 30g/1oz salad leaves, washed 50g/1¾oz slice granary bread, torn into pieces salt 1 tsp olive oil 50g/1¾oz mature Cheddar, grated 6 cherry tomatoes, halved 30g/1oz salad leaves, washed 50g/1¾oz slice granary bread, torn into pieces salt ½ red onion, thinly sliced ½ tsp runny honey 1½ tsp cider vinegar ½ red onion, thinly sliced ½ tsp runny honey 1½ tsp cider vinegar Method To make the quick pickled onions, put the red onion in a small saucepan with the honey, vinegar, 1½ tablespoons of water and a small pinch of salt. Bring to the boil for 1 minute. Tip into a small glass bowl, cover, and place in the fridge for at least 10 minutes. Put the pickled onions a lunchbox and pour over the oil. Put the Cheddar, tomatoes, leaves and bread on top. When ready to eat, mix all the ingredients together so the vinegary onions and oil act as a dressing. To make the quick pickled onions, put the red onion in a small saucepan with the honey, vinegar, 1½ tablespoons of water and a small pinch of salt. Bring to the boil for 1 minute. Tip into a small glass bowl, cover, and place in the fridge for at least 10 minutes. To make the quick pickled onions, put the red onion in a small saucepan with the honey, vinegar, 1½ tablespoons of water and a small pinch of salt. Bring to the boil for 1 minute. Tip into a small glass bowl, cover, and place in the fridge for at least 10 minutes. Put the pickled onions a lunchbox and pour over the oil. Put the Cheddar, tomatoes, leaves and bread on top. Put the pickled onions a lunchbox and pour over the oil. Put the Cheddar, tomatoes, leaves and bread on top. When ready to eat, mix all the ingredients together so the vinegary onions and oil act as a dressing. When ready to eat, mix all the ingredients together so the vinegary onions and oil act as a dressing."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb40eb3bdbfd0cbff8e5"
}
|
62c37a5388996f439af4cc7526070afcac1e1f0b4733eda899a0641a670d4064
|
Curried egg mayo sandwich recipe
An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curried_egg_mayo_37900_16x9.jpg Use up the end of a jar of curry paste to make these spiced egg mayo sandwiches – we’ve used korma paste, but you can experiment with what you’ve got in the fridge. 2 free-range eggs2 tbsp mayonnaise1 tsp korma paste4 slices breadcress or salad (optional) 2 free-range eggs 2 tbsp mayonnaise 1 tsp korma paste 4 slices bread cress or salad (optional) Method Boil the eggs in a pan of boiling water for 8 minutes, then cool under cold running water before peeling. Mash the boiled eggs in a bowl, then stir in the mayonnaise and korma paste, to taste.Divide the curried egg mayo between two slices of bread, add some cress or salad, if using, and top with the remaining two slices of bread. Boil the eggs in a pan of boiling water for 8 minutes, then cool under cold running water before peeling. Mash the boiled eggs in a bowl, then stir in the mayonnaise and korma paste, to taste. Boil the eggs in a pan of boiling water for 8 minutes, then cool under cold running water before peeling. Mash the boiled eggs in a bowl, then stir in the mayonnaise and korma paste, to taste. Divide the curried egg mayo between two slices of bread, add some cress or salad, if using, and top with the remaining two slices of bread. Divide the curried egg mayo between two slices of bread, add some cress or salad, if using, and top with the remaining two slices of bread. Recipe tips Some curry pastes advise that you do not consume them uncooked. Check the label to make sure that your paste is suitable for this recipe. You can always use half a teaspoon of curry powder.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/curried_egg_mayo_37900",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Curried egg mayo sandwich recipe",
"content": "An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curried_egg_mayo_37900_16x9.jpg Use up the end of a jar of curry paste to make these spiced egg mayo sandwiches – we’ve used korma paste, but you can experiment with what you’ve got in the fridge. 2 free-range eggs2 tbsp mayonnaise1 tsp korma paste4 slices breadcress or salad (optional) 2 free-range eggs 2 tbsp mayonnaise 1 tsp korma paste 4 slices bread cress or salad (optional) Method Boil the eggs in a pan of boiling water for 8 minutes, then cool under cold running water before peeling. Mash the boiled eggs in a bowl, then stir in the mayonnaise and korma paste, to taste.Divide the curried egg mayo between two slices of bread, add some cress or salad, if using, and top with the remaining two slices of bread. Boil the eggs in a pan of boiling water for 8 minutes, then cool under cold running water before peeling. Mash the boiled eggs in a bowl, then stir in the mayonnaise and korma paste, to taste. Boil the eggs in a pan of boiling water for 8 minutes, then cool under cold running water before peeling. Mash the boiled eggs in a bowl, then stir in the mayonnaise and korma paste, to taste. Divide the curried egg mayo between two slices of bread, add some cress or salad, if using, and top with the remaining two slices of bread. Divide the curried egg mayo between two slices of bread, add some cress or salad, if using, and top with the remaining two slices of bread. Recipe tips Some curry pastes advise that you do not consume them uncooked. Check the label to make sure that your paste is suitable for this recipe. You can always use half a teaspoon of curry powder."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb40eb3bdbfd0cbff8e6"
}
|
88112cdb70e4df3723371e3d16cbf4291e4bdda28b4769a2bd48aa2219081c7f
|
Pesto pasta salad recipe
An average of 5.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pesto_pasta_salad_72323_16x9.jpg This simple pesto pasta salad is dressed with fresh basil pesto. You will only need half of the pesto for this recipe: keep the rest for another meal – it’s delicious with Mediterranean vegetables, fish or chicken, or, of course, stirred through freshly cooked linguine. Each serving (based on 3 servings) provides 602 kcal, 23g protein, 46g carbohydrates (of which 4g sugars), 35g fat (of which 11g saturates), 6g fibre and 1.5g salt. 50g/1¾oz fresh basil, plus extra to garnish50g/1¾oz pine nuts, toasted2 garlic cloves, roughly chopped8 tbsp extra virgin olive oil50g/1¾oz Parmesan (or a similar vegetarian hard cheese), grated 50g/1¾oz fresh basil, plus extra to garnish 50g/1¾oz pine nuts, toasted 2 garlic cloves, roughly chopped 8 tbsp extra virgin olive oil 50g/1¾oz Parmesan (or a similar vegetarian hard cheese), grated 175g/6oz fusilli or farfalle pasta150g/5½oz fine green beans, cut into 2cm/¾in lengths on the diagonal15 cherry tomatoes, halved8 sun-blush tomatoes in oil, drained and halved¼ unwaxed lemon, finely grated zest and juice150g/5½oz (drained weight) mini buffalo mozzarella balls, cut or torn in halfhandful rocket leavessalt and freshly ground black pepper 175g/6oz fusilli or farfalle pasta 150g/5½oz fine green beans, cut into 2cm/¾in lengths on the diagonal 15 cherry tomatoes, halved 8 sun-blush tomatoes in oil, drained and halved ¼ unwaxed lemon, finely grated zest and juice 150g/5½oz (drained weight) mini buffalo mozzarella balls, cut or torn in half handful rocket leaves salt and freshly ground black pepper Method To make the pesto, tip the basil into a food processor, add 40g/1½oz toasted pine nuts and the garlic. Season with salt and pepper and whizz until roughly chopped.Add 3 tablespoons of olive oil and whizz again, occasionally scraping down the sides with a rubber spatula. Add a further 3 tablespoons of olive oil and whizz again until almost smooth. Scrape the mixture into a bowl and stir in the grated Parmesan. Add more salt and pepper to taste, cover and place in the fridge until needed.Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Add the beans to the pan for the last minute of cooking time. Drain the pasta and beans in a colander and refresh under cold running water to stop the cooking process. Leave to drain well.Tip the drained pasta and beans into a large bowl. Add the cherry and sun-blush tomatoes, half of the pesto, the remaining olive oil, lemon zest and juice and mix well to coat the pasta in the pesto.Add the mozzarella to the bowl with the rocket and stir gently to combine. Garnish with basil leaves and the remaining toasted pine nuts. To make the pesto, tip the basil into a food processor, add 40g/1½oz toasted pine nuts and the garlic. Season with salt and pepper and whizz until roughly chopped. To make the pesto, tip the basil into a food processor, add 40g/1½oz toasted pine nuts and the garlic. Season with salt and pepper and whizz until roughly chopped. Add 3 tablespoons of olive oil and whizz again, occasionally scraping down the sides with a rubber spatula. Add a further 3 tablespoons of olive oil and whizz again until almost smooth. Scrape the mixture into a bowl and stir in the grated Parmesan. Add more salt and pepper to taste, cover and place in the fridge until needed. Add 3 tablespoons of olive oil and whizz again, occasionally scraping down the sides with a rubber spatula. Add a further 3 tablespoons of olive oil and whizz again until almost smooth. Scrape the mixture into a bowl and stir in the grated Parmesan. Add more salt and pepper to taste, cover and place in the fridge until needed. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Add the beans to the pan for the last minute of cooking time. Drain the pasta and beans in a colander and refresh under cold running water to stop the cooking process. Leave to drain well. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Add the beans to the pan for the last minute of cooking time. Drain the pasta and beans in a colander and refresh under cold running water to stop the cooking process. Leave to drain well. Tip the drained pasta and beans into a large bowl. Add the cherry and sun-blush tomatoes, half of the pesto, the remaining olive oil, lemon zest and juice and mix well to coat the pasta in the pesto. Tip the drained pasta and beans into a large bowl. Add the cherry and sun-blush tomatoes, half of the pesto, the remaining olive oil, lemon zest and juice and mix well to coat the pasta in the pesto. Add the mozzarella to the bowl with the rocket and stir gently to combine. Garnish with basil leaves and the remaining toasted pine nuts. Add the mozzarella to the bowl with the rocket and stir gently to combine. Garnish with basil leaves and the remaining toasted pine nuts. Recipe tips Leftover pesto keeps well for a week in a jar or an airtight container in the fridge.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pesto_pasta_salad_72323",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pesto pasta salad recipe",
"content": "An average of 5.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pesto_pasta_salad_72323_16x9.jpg This simple pesto pasta salad is dressed with fresh basil pesto. You will only need half of the pesto for this recipe: keep the rest for another meal – it’s delicious with Mediterranean vegetables, fish or chicken, or, of course, stirred through freshly cooked linguine. Each serving (based on 3 servings) provides 602 kcal, 23g protein, 46g carbohydrates (of which 4g sugars), 35g fat (of which 11g saturates), 6g fibre and 1.5g salt. 50g/1¾oz fresh basil, plus extra to garnish50g/1¾oz pine nuts, toasted2 garlic cloves, roughly chopped8 tbsp extra virgin olive oil50g/1¾oz Parmesan (or a similar vegetarian hard cheese), grated 50g/1¾oz fresh basil, plus extra to garnish 50g/1¾oz pine nuts, toasted 2 garlic cloves, roughly chopped 8 tbsp extra virgin olive oil 50g/1¾oz Parmesan (or a similar vegetarian hard cheese), grated 175g/6oz fusilli or farfalle pasta150g/5½oz fine green beans, cut into 2cm/¾in lengths on the diagonal15 cherry tomatoes, halved8 sun-blush tomatoes in oil, drained and halved¼ unwaxed lemon, finely grated zest and juice150g/5½oz (drained weight) mini buffalo mozzarella balls, cut or torn in halfhandful rocket leavessalt and freshly ground black pepper 175g/6oz fusilli or farfalle pasta 150g/5½oz fine green beans, cut into 2cm/¾in lengths on the diagonal 15 cherry tomatoes, halved 8 sun-blush tomatoes in oil, drained and halved ¼ unwaxed lemon, finely grated zest and juice 150g/5½oz (drained weight) mini buffalo mozzarella balls, cut or torn in half handful rocket leaves salt and freshly ground black pepper Method To make the pesto, tip the basil into a food processor, add 40g/1½oz toasted pine nuts and the garlic. Season with salt and pepper and whizz until roughly chopped.Add 3 tablespoons of olive oil and whizz again, occasionally scraping down the sides with a rubber spatula. Add a further 3 tablespoons of olive oil and whizz again until almost smooth. Scrape the mixture into a bowl and stir in the grated Parmesan. Add more salt and pepper to taste, cover and place in the fridge until needed.Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Add the beans to the pan for the last minute of cooking time. Drain the pasta and beans in a colander and refresh under cold running water to stop the cooking process. Leave to drain well.Tip the drained pasta and beans into a large bowl. Add the cherry and sun-blush tomatoes, half of the pesto, the remaining olive oil, lemon zest and juice and mix well to coat the pasta in the pesto.Add the mozzarella to the bowl with the rocket and stir gently to combine. Garnish with basil leaves and the remaining toasted pine nuts. To make the pesto, tip the basil into a food processor, add 40g/1½oz toasted pine nuts and the garlic. Season with salt and pepper and whizz until roughly chopped. To make the pesto, tip the basil into a food processor, add 40g/1½oz toasted pine nuts and the garlic. Season with salt and pepper and whizz until roughly chopped. Add 3 tablespoons of olive oil and whizz again, occasionally scraping down the sides with a rubber spatula. Add a further 3 tablespoons of olive oil and whizz again until almost smooth. Scrape the mixture into a bowl and stir in the grated Parmesan. Add more salt and pepper to taste, cover and place in the fridge until needed. Add 3 tablespoons of olive oil and whizz again, occasionally scraping down the sides with a rubber spatula. Add a further 3 tablespoons of olive oil and whizz again until almost smooth. Scrape the mixture into a bowl and stir in the grated Parmesan. Add more salt and pepper to taste, cover and place in the fridge until needed. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Add the beans to the pan for the last minute of cooking time. Drain the pasta and beans in a colander and refresh under cold running water to stop the cooking process. Leave to drain well. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Add the beans to the pan for the last minute of cooking time. Drain the pasta and beans in a colander and refresh under cold running water to stop the cooking process. Leave to drain well. Tip the drained pasta and beans into a large bowl. Add the cherry and sun-blush tomatoes, half of the pesto, the remaining olive oil, lemon zest and juice and mix well to coat the pasta in the pesto. Tip the drained pasta and beans into a large bowl. Add the cherry and sun-blush tomatoes, half of the pesto, the remaining olive oil, lemon zest and juice and mix well to coat the pasta in the pesto. Add the mozzarella to the bowl with the rocket and stir gently to combine. Garnish with basil leaves and the remaining toasted pine nuts. Add the mozzarella to the bowl with the rocket and stir gently to combine. Garnish with basil leaves and the remaining toasted pine nuts. Recipe tips Leftover pesto keeps well for a week in a jar or an airtight container in the fridge."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb41eb3bdbfd0cbff8e7"
}
|
03ff16ae95c0187921fa14ae755f9c7c28470f68cec60f1bddc0fda8ff702b47
|
Rainbow vegetable ‘couscous’ recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rainbow_vegetable_29146_16x9.jpg Colourful veg are chopped into the shape of couscous for this fresh-tasting and light dish. The dressing is optional if you decide to serve this as a salad – otherwise it makes a great side dish with a stew or tagine. ¼ cauliflower, cut into florets1 small head broccoli, cut into florets (similar size to ¼ cauliflower)1 large carrot, peeled and cut into chunks100g/3½oz baby sweetcorn, roughly chopped¼ red cabbage, shredded½ red peppersalt and freshly ground black peppersmall bunch parsley, coriander or mint, finely chopped ¼ cauliflower, cut into florets 1 small head broccoli, cut into florets (similar size to ¼ cauliflower) 1 large carrot, peeled and cut into chunks 100g/3½oz baby sweetcorn, roughly chopped ¼ red cabbage, shredded ½ red pepper salt and freshly ground black pepper small bunch parsley, coriander or mint, finely chopped 1 tbsp olive oil½ lemon, juice and zest only1 orange, juice only½ tsp ground cardamom 1 tbsp olive oil ½ lemon, juice and zest only 1 orange, juice only ½ tsp ground cardamom Method Take each vegetable individually and pulse in a food processor until resembling the texture of coarse breadcrumbs. Be careful not to over process as you don’t want them to go mushy – this is particularly important when you come to the red pepper and you could dice this as finely as possible instead if you prefer.Cover the base of a large frying pan with water – just enough to cover it and no more than 100ml/3½fl oz. Add all the vegetables, and season with salt and pepper. Cook on a medium heat, stirring regularly, until the liquid has evaporated and the vegetables look fairly dry – this should take around five minutes. Allow the vegetables to cool, then fluff up a little using a fork, and stir through the herbs. If using, whisk together all the dressing ingredients in a bowl and season with salt and pepper. Serve with or without the dressing. Take each vegetable individually and pulse in a food processor until resembling the texture of coarse breadcrumbs. Be careful not to over process as you don’t want them to go mushy – this is particularly important when you come to the red pepper and you could dice this as finely as possible instead if you prefer. Take each vegetable individually and pulse in a food processor until resembling the texture of coarse breadcrumbs. Be careful not to over process as you don’t want them to go mushy – this is particularly important when you come to the red pepper and you could dice this as finely as possible instead if you prefer. Cover the base of a large frying pan with water – just enough to cover it and no more than 100ml/3½fl oz. Add all the vegetables, and season with salt and pepper. Cook on a medium heat, stirring regularly, until the liquid has evaporated and the vegetables look fairly dry – this should take around five minutes. Cover the base of a large frying pan with water – just enough to cover it and no more than 100ml/3½fl oz. Add all the vegetables, and season with salt and pepper. Cook on a medium heat, stirring regularly, until the liquid has evaporated and the vegetables look fairly dry – this should take around five minutes. Allow the vegetables to cool, then fluff up a little using a fork, and stir through the herbs. If using, whisk together all the dressing ingredients in a bowl and season with salt and pepper. Serve with or without the dressing. Allow the vegetables to cool, then fluff up a little using a fork, and stir through the herbs. If using, whisk together all the dressing ingredients in a bowl and season with salt and pepper. Serve with or without the dressing.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/rainbow_vegetable_29146",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rainbow vegetable ‘couscous’ 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/rainbow_vegetable_29146_16x9.jpg Colourful veg are chopped into the shape of couscous for this fresh-tasting and light dish. The dressing is optional if you decide to serve this as a salad – otherwise it makes a great side dish with a stew or tagine. ¼ cauliflower, cut into florets1 small head broccoli, cut into florets (similar size to ¼ cauliflower)1 large carrot, peeled and cut into chunks100g/3½oz baby sweetcorn, roughly chopped¼ red cabbage, shredded½ red peppersalt and freshly ground black peppersmall bunch parsley, coriander or mint, finely chopped ¼ cauliflower, cut into florets 1 small head broccoli, cut into florets (similar size to ¼ cauliflower) 1 large carrot, peeled and cut into chunks 100g/3½oz baby sweetcorn, roughly chopped ¼ red cabbage, shredded ½ red pepper salt and freshly ground black pepper small bunch parsley, coriander or mint, finely chopped 1 tbsp olive oil½ lemon, juice and zest only1 orange, juice only½ tsp ground cardamom 1 tbsp olive oil ½ lemon, juice and zest only 1 orange, juice only ½ tsp ground cardamom Method Take each vegetable individually and pulse in a food processor until resembling the texture of coarse breadcrumbs. Be careful not to over process as you don’t want them to go mushy – this is particularly important when you come to the red pepper and you could dice this as finely as possible instead if you prefer.Cover the base of a large frying pan with water – just enough to cover it and no more than 100ml/3½fl oz. Add all the vegetables, and season with salt and pepper. Cook on a medium heat, stirring regularly, until the liquid has evaporated and the vegetables look fairly dry – this should take around five minutes. Allow the vegetables to cool, then fluff up a little using a fork, and stir through the herbs. If using, whisk together all the dressing ingredients in a bowl and season with salt and pepper. Serve with or without the dressing. Take each vegetable individually and pulse in a food processor until resembling the texture of coarse breadcrumbs. Be careful not to over process as you don’t want them to go mushy – this is particularly important when you come to the red pepper and you could dice this as finely as possible instead if you prefer. Take each vegetable individually and pulse in a food processor until resembling the texture of coarse breadcrumbs. Be careful not to over process as you don’t want them to go mushy – this is particularly important when you come to the red pepper and you could dice this as finely as possible instead if you prefer. Cover the base of a large frying pan with water – just enough to cover it and no more than 100ml/3½fl oz. Add all the vegetables, and season with salt and pepper. Cook on a medium heat, stirring regularly, until the liquid has evaporated and the vegetables look fairly dry – this should take around five minutes. Cover the base of a large frying pan with water – just enough to cover it and no more than 100ml/3½fl oz. Add all the vegetables, and season with salt and pepper. Cook on a medium heat, stirring regularly, until the liquid has evaporated and the vegetables look fairly dry – this should take around five minutes. Allow the vegetables to cool, then fluff up a little using a fork, and stir through the herbs. If using, whisk together all the dressing ingredients in a bowl and season with salt and pepper. Serve with or without the dressing. Allow the vegetables to cool, then fluff up a little using a fork, and stir through the herbs. If using, whisk together all the dressing ingredients in a bowl and season with salt and pepper. Serve with or without the dressing."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb41eb3bdbfd0cbff8e8"
}
|
fd9d1bce4e49efdf139bb1d3ecf33b8b9de338d32aa4155964e453502c595f95
|
Nadiya's egg rolls recipe
An average of 4.8 out of 5 stars from 115 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/egg_rolls_46445_16x9.jpg These rolls are lovely – the eggs glue themselves to the wrap so that they are easy as anything to roll, making them delicious and portable. 6 free-range eggs1 tbsp dried parsley1 tsp garlic granules½ tsp salt½ tsp black pepperoil, for frying6 small tortilla wraps85g/3oz sliced black olives (drained weight from 185g/6½oz jar)100g/3½oz fresh, frozen or tinned button mushrooms, sliced (optional), defrosted if frozen6 tsp sun-dried tomato paste 6 free-range eggs 1 tbsp dried parsley 1 tsp garlic granules ½ tsp salt ½ tsp black pepper oil, for frying 6 small tortilla wraps 85g/3oz sliced black olives (drained weight from 185g/6½oz jar) 100g/3½oz fresh, frozen or tinned button mushrooms, sliced (optional), defrosted if frozen 6 tsp sun-dried tomato paste Method Crack the eggs into a bowl, then add the parsley, garlic granules, salt and pepper, and give everything a good mix.Put a small frying pan over a medium heat, and drizzle in two teaspoons of oil. Take the time at this stage to peel the tortillas away from each other.Put the olives into a bowl, and the sliced mushrooms, if using, in another bowl, and have both nearby. Pour 3 tablespoons of the egg mixture into the pan – the eggs should sizzle, but if they don’t, turn the heat up a little.Scatter a few olive slices and mushrooms onto the wet egg mix.Take a tortilla wrap and spread it with a teaspoon of sun-dried tomato paste. Quickly put the tortilla on top of the egg, paste-side down. While the wrap and egg are cooking, get the next wrap ready and spread with the paste.Using the back of a slotted spatula, press the top of the tortilla to help distribute the egg under the wrap. Cook for no more than 30 seconds, then, as soon as the egg has glued itself to the tortilla, flip over and cook on the other side just to warm it through for another 30 seconds.Take the pan off the heat and put the tortilla/egg on a plate. Roll the whole thing when it is cool enough to touch. Do the same with the rest of the wraps until the egg is used up. Serve. Crack the eggs into a bowl, then add the parsley, garlic granules, salt and pepper, and give everything a good mix. Crack the eggs into a bowl, then add the parsley, garlic granules, salt and pepper, and give everything a good mix. Put a small frying pan over a medium heat, and drizzle in two teaspoons of oil. Take the time at this stage to peel the tortillas away from each other. Put a small frying pan over a medium heat, and drizzle in two teaspoons of oil. Take the time at this stage to peel the tortillas away from each other. Put the olives into a bowl, and the sliced mushrooms, if using, in another bowl, and have both nearby. Pour 3 tablespoons of the egg mixture into the pan – the eggs should sizzle, but if they don’t, turn the heat up a little. Put the olives into a bowl, and the sliced mushrooms, if using, in another bowl, and have both nearby. Pour 3 tablespoons of the egg mixture into the pan – the eggs should sizzle, but if they don’t, turn the heat up a little. Scatter a few olive slices and mushrooms onto the wet egg mix. Scatter a few olive slices and mushrooms onto the wet egg mix. Take a tortilla wrap and spread it with a teaspoon of sun-dried tomato paste. Quickly put the tortilla on top of the egg, paste-side down. While the wrap and egg are cooking, get the next wrap ready and spread with the paste. Take a tortilla wrap and spread it with a teaspoon of sun-dried tomato paste. Quickly put the tortilla on top of the egg, paste-side down. While the wrap and egg are cooking, get the next wrap ready and spread with the paste. Using the back of a slotted spatula, press the top of the tortilla to help distribute the egg under the wrap. Cook for no more than 30 seconds, then, as soon as the egg has glued itself to the tortilla, flip over and cook on the other side just to warm it through for another 30 seconds. Using the back of a slotted spatula, press the top of the tortilla to help distribute the egg under the wrap. Cook for no more than 30 seconds, then, as soon as the egg has glued itself to the tortilla, flip over and cook on the other side just to warm it through for another 30 seconds. Take the pan off the heat and put the tortilla/egg on a plate. Roll the whole thing when it is cool enough to touch. Do the same with the rest of the wraps until the egg is used up. Serve. Take the pan off the heat and put the tortilla/egg on a plate. Roll the whole thing when it is cool enough to touch. Do the same with the rest of the wraps until the egg is used up. Serve. Recipe tips This dish freezes well. Wrap any leftovers in cling film and pop them into the freezer. When you are ready to eat the leftovers, leave to thaw in the fridge.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/egg_rolls_46445",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Nadiya's egg rolls recipe",
"content": "An average of 4.8 out of 5 stars from 115 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/egg_rolls_46445_16x9.jpg These rolls are lovely – the eggs glue themselves to the wrap so that they are easy as anything to roll, making them delicious and portable. 6 free-range eggs1 tbsp dried parsley1 tsp garlic granules½ tsp salt½ tsp black pepperoil, for frying6 small tortilla wraps85g/3oz sliced black olives (drained weight from 185g/6½oz jar)100g/3½oz fresh, frozen or tinned button mushrooms, sliced (optional), defrosted if frozen6 tsp sun-dried tomato paste 6 free-range eggs 1 tbsp dried parsley 1 tsp garlic granules ½ tsp salt ½ tsp black pepper oil, for frying 6 small tortilla wraps 85g/3oz sliced black olives (drained weight from 185g/6½oz jar) 100g/3½oz fresh, frozen or tinned button mushrooms, sliced (optional), defrosted if frozen 6 tsp sun-dried tomato paste Method Crack the eggs into a bowl, then add the parsley, garlic granules, salt and pepper, and give everything a good mix.Put a small frying pan over a medium heat, and drizzle in two teaspoons of oil. Take the time at this stage to peel the tortillas away from each other.Put the olives into a bowl, and the sliced mushrooms, if using, in another bowl, and have both nearby. Pour 3 tablespoons of the egg mixture into the pan – the eggs should sizzle, but if they don’t, turn the heat up a little.Scatter a few olive slices and mushrooms onto the wet egg mix.Take a tortilla wrap and spread it with a teaspoon of sun-dried tomato paste. Quickly put the tortilla on top of the egg, paste-side down. While the wrap and egg are cooking, get the next wrap ready and spread with the paste.Using the back of a slotted spatula, press the top of the tortilla to help distribute the egg under the wrap. Cook for no more than 30 seconds, then, as soon as the egg has glued itself to the tortilla, flip over and cook on the other side just to warm it through for another 30 seconds.Take the pan off the heat and put the tortilla/egg on a plate. Roll the whole thing when it is cool enough to touch. Do the same with the rest of the wraps until the egg is used up. Serve. Crack the eggs into a bowl, then add the parsley, garlic granules, salt and pepper, and give everything a good mix. Crack the eggs into a bowl, then add the parsley, garlic granules, salt and pepper, and give everything a good mix. Put a small frying pan over a medium heat, and drizzle in two teaspoons of oil. Take the time at this stage to peel the tortillas away from each other. Put a small frying pan over a medium heat, and drizzle in two teaspoons of oil. Take the time at this stage to peel the tortillas away from each other. Put the olives into a bowl, and the sliced mushrooms, if using, in another bowl, and have both nearby. Pour 3 tablespoons of the egg mixture into the pan – the eggs should sizzle, but if they don’t, turn the heat up a little. Put the olives into a bowl, and the sliced mushrooms, if using, in another bowl, and have both nearby. Pour 3 tablespoons of the egg mixture into the pan – the eggs should sizzle, but if they don’t, turn the heat up a little. Scatter a few olive slices and mushrooms onto the wet egg mix. Scatter a few olive slices and mushrooms onto the wet egg mix. Take a tortilla wrap and spread it with a teaspoon of sun-dried tomato paste. Quickly put the tortilla on top of the egg, paste-side down. While the wrap and egg are cooking, get the next wrap ready and spread with the paste. Take a tortilla wrap and spread it with a teaspoon of sun-dried tomato paste. Quickly put the tortilla on top of the egg, paste-side down. While the wrap and egg are cooking, get the next wrap ready and spread with the paste. Using the back of a slotted spatula, press the top of the tortilla to help distribute the egg under the wrap. Cook for no more than 30 seconds, then, as soon as the egg has glued itself to the tortilla, flip over and cook on the other side just to warm it through for another 30 seconds. Using the back of a slotted spatula, press the top of the tortilla to help distribute the egg under the wrap. Cook for no more than 30 seconds, then, as soon as the egg has glued itself to the tortilla, flip over and cook on the other side just to warm it through for another 30 seconds. Take the pan off the heat and put the tortilla/egg on a plate. Roll the whole thing when it is cool enough to touch. Do the same with the rest of the wraps until the egg is used up. Serve. Take the pan off the heat and put the tortilla/egg on a plate. Roll the whole thing when it is cool enough to touch. Do the same with the rest of the wraps until the egg is used up. Serve. Recipe tips This dish freezes well. Wrap any leftovers in cling film and pop them into the freezer. When you are ready to eat the leftovers, leave to thaw in the fridge."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.