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} | 202eb045ab8912d3f6d486b1328b4155a89e1c54f7c71a1604becb0548cc8325 | Greens with bacon and hazelnuts recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spring_greens_with_bacon_43453_16x9.jpg Add a little luxury to spring greens by stir frying them with nuts and bacon. It also works well with savoy cabbage in winter months. This dish provides 233 kcal, 9g protein, 4g carbohydrate (of which 3g sugars), 20g fat (of which 3.5g saturates), 5.5g fibre and 0.9g salt per portion. 2 heads of spring greens, leaves separated, tough stalks removed, roughly chopped2 tbsp rapeseed oil4 rashers smoked streaky bacon, chopped into 1cm/½in pieces50g/2oz toasted hazelnut piecessalt and freshly ground black pepper 2 heads of spring greens, leaves separated, tough stalks removed, roughly chopped 2 tbsp rapeseed oil 4 rashers smoked streaky bacon, chopped into 1cm/½in pieces 50g/2oz toasted hazelnut pieces salt and freshly ground black pepper Method Bring a large pain of water to the boil. Add a pinch of salt and the greens to the boiling water. Cook for 2 minutes, then drain and rinse under cold wate. Drain thoroughly.Heat the oil in a large frying pan over a high heat. Add the chopped bacon and fry for 3-4 minutes, stirring regularly, until the fat has melted and the bacon is crisp and golden-brown. Add the cooked spring greens to the pan and stir-fry for 1-2 minutes, or until wilted and coated in the fat. Season with salt and pepper and stir in the nuts. Serve immediately. Bring a large pain of water to the boil. Add a pinch of salt and the greens to the boiling water. Cook for 2 minutes, then drain and rinse under cold wate. Drain thoroughly. Bring a large pain of water to the boil. Add a pinch of salt and the greens to the boiling water. Cook for 2 minutes, then drain and rinse under cold wate. Drain thoroughly. Heat the oil in a large frying pan over a high heat. Add the chopped bacon and fry for 3-4 minutes, stirring regularly, until the fat has melted and the bacon is crisp and golden-brown. Heat the oil in a large frying pan over a high heat. Add the chopped bacon and fry for 3-4 minutes, stirring regularly, until the fat has melted and the bacon is crisp and golden-brown. Add the cooked spring greens to the pan and stir-fry for 1-2 minutes, or until wilted and coated in the fat. Season with salt and pepper and stir in the nuts. Serve immediately. Add the cooked spring greens to the pan and stir-fry for 1-2 minutes, or until wilted and coated in the fat. Season with salt and pepper and stir in the nuts. Serve immediately. | {
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"title": "Greens with bacon and hazelnuts recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spring_greens_with_bacon_43453_16x9.jpg Add a little luxury to spring greens by stir frying them with nuts and bacon. It also works well with savoy cabbage in winter months. This dish provides 233 kcal, 9g protein, 4g carbohydrate (of which 3g sugars), 20g fat (of which 3.5g saturates), 5.5g fibre and 0.9g salt per portion. 2 heads of spring greens, leaves separated, tough stalks removed, roughly chopped2 tbsp rapeseed oil4 rashers smoked streaky bacon, chopped into 1cm/½in pieces50g/2oz toasted hazelnut piecessalt and freshly ground black pepper 2 heads of spring greens, leaves separated, tough stalks removed, roughly chopped 2 tbsp rapeseed oil 4 rashers smoked streaky bacon, chopped into 1cm/½in pieces 50g/2oz toasted hazelnut pieces salt and freshly ground black pepper Method Bring a large pain of water to the boil. Add a pinch of salt and the greens to the boiling water. Cook for 2 minutes, then drain and rinse under cold wate. Drain thoroughly.Heat the oil in a large frying pan over a high heat. Add the chopped bacon and fry for 3-4 minutes, stirring regularly, until the fat has melted and the bacon is crisp and golden-brown. Add the cooked spring greens to the pan and stir-fry for 1-2 minutes, or until wilted and coated in the fat. Season with salt and pepper and stir in the nuts. Serve immediately. Bring a large pain of water to the boil. Add a pinch of salt and the greens to the boiling water. Cook for 2 minutes, then drain and rinse under cold wate. Drain thoroughly. Bring a large pain of water to the boil. Add a pinch of salt and the greens to the boiling water. Cook for 2 minutes, then drain and rinse under cold wate. Drain thoroughly. Heat the oil in a large frying pan over a high heat. Add the chopped bacon and fry for 3-4 minutes, stirring regularly, until the fat has melted and the bacon is crisp and golden-brown. Heat the oil in a large frying pan over a high heat. Add the chopped bacon and fry for 3-4 minutes, stirring regularly, until the fat has melted and the bacon is crisp and golden-brown. Add the cooked spring greens to the pan and stir-fry for 1-2 minutes, or until wilted and coated in the fat. Season with salt and pepper and stir in the nuts. Serve immediately. Add the cooked spring greens to the pan and stir-fry for 1-2 minutes, or until wilted and coated in the fat. Season with salt and pepper and stir in the nuts. Serve immediately."
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} | 20ae7b812e180b9e8fd58e3ecaab01af7cdedc1d2b66bf0a6d2e21753e9cad10 | Low-carb pizza recipe
An average of 3.0 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-carb_pizza_89855_16x9.jpg Using ground almonds and grated swede for the base, this pizza manages to be low-carb, gluten-free and quicker and easier than a traditional dough to make. All that, and it tastes very good indeed. For this recipe you will need a food processor. 175g/6oz ground almonds75g/2½oz coarsely grated, peeled swede1 medium egg, lightly beaten3 tbsp finely grated Parmesan1 tbsp extra virgin olive oil, plus extra for drizzlingpinch salt 175g/6oz ground almonds 75g/2½oz coarsely grated, peeled swede 1 medium egg, lightly beaten 3 tbsp finely grated Parmesan 1 tbsp extra virgin olive oil, plus extra for drizzling pinch salt ½ x 400g tin chopped tomatoes, drained in a sieve1 small garlic clove, crushed1 tbsp tomato purée6 large basil leaves, plus extra to servefreshly ground black pepper ½ x 400g tin chopped tomatoes, drained in a sieve 1 small garlic clove, crushed 1 tbsp tomato purée 6 large basil leaves, plus extra to serve freshly ground black pepper 50g/1¾oz smoked pancetta or bacon lardons100g/3½oz closed cup mushrooms, sliced2 tbsp finely grated Parmesan 50g/1¾oz smoked pancetta or bacon lardons 100g/3½oz closed cup mushrooms, sliced 2 tbsp finely grated Parmesan Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with baking paper.Put the almonds, grated swede, egg, Parmesan, oil and a good pinch of salt in a large bowl and mix thoroughly to make a slightly sticky dough. (If the dough is very sticky, add extra almonds or Parmesan cheese to the mixture.)Put the dough on the prepared baking sheet, cover with another piece of baking paper and roll with a rolling pin, or pat the dough firmly with your hands until it’s about 23cm/9in in diameter. Remove the top piece of baking paper, drizzle with a little oil and bake for 10 minutes, or until firm and lightly browned around the edges.While the dough is cooking, place the tomatoes, garlic, tomato purée and basil leaves in a food processor and blitz until well combined but not completely smooth. Season with a little salt and pepper.For the topping, fry the pancetta and mushrooms together in a medium frying pan for about 5 minutes, or until lightly browned, adding a splash of oil if needed.Take the pizza base out of the oven and spread with the tomato sauce. Scatter over the pancetta and mushrooms and sprinkle with the Parmesan. Season with ground black pepper, drizzle with a little oil and bake for a further 1–2 minutes, or until the cheese has melted. Scatter a few more basil leaves over the top, drizzle with oil and serve. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with baking paper. Put the almonds, grated swede, egg, Parmesan, oil and a good pinch of salt in a large bowl and mix thoroughly to make a slightly sticky dough. (If the dough is very sticky, add extra almonds or Parmesan cheese to the mixture.) Put the almonds, grated swede, egg, Parmesan, oil and a good pinch of salt in a large bowl and mix thoroughly to make a slightly sticky dough. (If the dough is very sticky, add extra almonds or Parmesan cheese to the mixture.) Put the dough on the prepared baking sheet, cover with another piece of baking paper and roll with a rolling pin, or pat the dough firmly with your hands until it’s about 23cm/9in in diameter. Remove the top piece of baking paper, drizzle with a little oil and bake for 10 minutes, or until firm and lightly browned around the edges. Put the dough on the prepared baking sheet, cover with another piece of baking paper and roll with a rolling pin, or pat the dough firmly with your hands until it’s about 23cm/9in in diameter. Remove the top piece of baking paper, drizzle with a little oil and bake for 10 minutes, or until firm and lightly browned around the edges. While the dough is cooking, place the tomatoes, garlic, tomato purée and basil leaves in a food processor and blitz until well combined but not completely smooth. Season with a little salt and pepper. While the dough is cooking, place the tomatoes, garlic, tomato purée and basil leaves in a food processor and blitz until well combined but not completely smooth. Season with a little salt and pepper. For the topping, fry the pancetta and mushrooms together in a medium frying pan for about 5 minutes, or until lightly browned, adding a splash of oil if needed. For the topping, fry the pancetta and mushrooms together in a medium frying pan for about 5 minutes, or until lightly browned, adding a splash of oil if needed. Take the pizza base out of the oven and spread with the tomato sauce. Scatter over the pancetta and mushrooms and sprinkle with the Parmesan. Season with ground black pepper, drizzle with a little oil and bake for a further 1–2 minutes, or until the cheese has melted. Scatter a few more basil leaves over the top, drizzle with oil and serve. Take the pizza base out of the oven and spread with the tomato sauce. Scatter over the pancetta and mushrooms and sprinkle with the Parmesan. Season with ground black pepper, drizzle with a little oil and bake for a further 1–2 minutes, or until the cheese has melted. Scatter a few more basil leaves over the top, drizzle with oil and serve. | {
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"title": "Low-carb pizza recipe",
"content": "An average of 3.0 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-carb_pizza_89855_16x9.jpg Using ground almonds and grated swede for the base, this pizza manages to be low-carb, gluten-free and quicker and easier than a traditional dough to make. All that, and it tastes very good indeed. For this recipe you will need a food processor. 175g/6oz ground almonds75g/2½oz coarsely grated, peeled swede1 medium egg, lightly beaten3 tbsp finely grated Parmesan1 tbsp extra virgin olive oil, plus extra for drizzlingpinch salt 175g/6oz ground almonds 75g/2½oz coarsely grated, peeled swede 1 medium egg, lightly beaten 3 tbsp finely grated Parmesan 1 tbsp extra virgin olive oil, plus extra for drizzling pinch salt ½ x 400g tin chopped tomatoes, drained in a sieve1 small garlic clove, crushed1 tbsp tomato purée6 large basil leaves, plus extra to servefreshly ground black pepper ½ x 400g tin chopped tomatoes, drained in a sieve 1 small garlic clove, crushed 1 tbsp tomato purée 6 large basil leaves, plus extra to serve freshly ground black pepper 50g/1¾oz smoked pancetta or bacon lardons100g/3½oz closed cup mushrooms, sliced2 tbsp finely grated Parmesan 50g/1¾oz smoked pancetta or bacon lardons 100g/3½oz closed cup mushrooms, sliced 2 tbsp finely grated Parmesan Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with baking paper.Put the almonds, grated swede, egg, Parmesan, oil and a good pinch of salt in a large bowl and mix thoroughly to make a slightly sticky dough. (If the dough is very sticky, add extra almonds or Parmesan cheese to the mixture.)Put the dough on the prepared baking sheet, cover with another piece of baking paper and roll with a rolling pin, or pat the dough firmly with your hands until it’s about 23cm/9in in diameter. Remove the top piece of baking paper, drizzle with a little oil and bake for 10 minutes, or until firm and lightly browned around the edges.While the dough is cooking, place the tomatoes, garlic, tomato purée and basil leaves in a food processor and blitz until well combined but not completely smooth. Season with a little salt and pepper.For the topping, fry the pancetta and mushrooms together in a medium frying pan for about 5 minutes, or until lightly browned, adding a splash of oil if needed.Take the pizza base out of the oven and spread with the tomato sauce. Scatter over the pancetta and mushrooms and sprinkle with the Parmesan. Season with ground black pepper, drizzle with a little oil and bake for a further 1–2 minutes, or until the cheese has melted. Scatter a few more basil leaves over the top, drizzle with oil and serve. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with baking paper. Put the almonds, grated swede, egg, Parmesan, oil and a good pinch of salt in a large bowl and mix thoroughly to make a slightly sticky dough. (If the dough is very sticky, add extra almonds or Parmesan cheese to the mixture.) Put the almonds, grated swede, egg, Parmesan, oil and a good pinch of salt in a large bowl and mix thoroughly to make a slightly sticky dough. (If the dough is very sticky, add extra almonds or Parmesan cheese to the mixture.) Put the dough on the prepared baking sheet, cover with another piece of baking paper and roll with a rolling pin, or pat the dough firmly with your hands until it’s about 23cm/9in in diameter. Remove the top piece of baking paper, drizzle with a little oil and bake for 10 minutes, or until firm and lightly browned around the edges. Put the dough on the prepared baking sheet, cover with another piece of baking paper and roll with a rolling pin, or pat the dough firmly with your hands until it’s about 23cm/9in in diameter. Remove the top piece of baking paper, drizzle with a little oil and bake for 10 minutes, or until firm and lightly browned around the edges. While the dough is cooking, place the tomatoes, garlic, tomato purée and basil leaves in a food processor and blitz until well combined but not completely smooth. Season with a little salt and pepper. While the dough is cooking, place the tomatoes, garlic, tomato purée and basil leaves in a food processor and blitz until well combined but not completely smooth. Season with a little salt and pepper. For the topping, fry the pancetta and mushrooms together in a medium frying pan for about 5 minutes, or until lightly browned, adding a splash of oil if needed. For the topping, fry the pancetta and mushrooms together in a medium frying pan for about 5 minutes, or until lightly browned, adding a splash of oil if needed. Take the pizza base out of the oven and spread with the tomato sauce. Scatter over the pancetta and mushrooms and sprinkle with the Parmesan. Season with ground black pepper, drizzle with a little oil and bake for a further 1–2 minutes, or until the cheese has melted. Scatter a few more basil leaves over the top, drizzle with oil and serve. Take the pizza base out of the oven and spread with the tomato sauce. Scatter over the pancetta and mushrooms and sprinkle with the Parmesan. Season with ground black pepper, drizzle with a little oil and bake for a further 1–2 minutes, or until the cheese has melted. Scatter a few more basil leaves over the top, drizzle with oil and serve."
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} | 3254d215ef5c43cd92893298f02710b2f721ed80c14e0fdaa424ea3c91c967a9 | One-layer lasagne recipe
An average of 4.4 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one-layer_lasagne_53097_16x9.jpg This lighter 'lasagne' saves on calories without compromising on taste. Each serving provides 436 kcal, 45g protein, 20g carbohydrates (of which 16g sugars), 18g fat (of which 9.5g saturates), 6g fibre and 6g salt. 800g/1lb 12oz 5% fat beef mince1 tbsp light olive oil2 large onions, finely chopped4 garlic cloves, grated2 carrots, finely chopped2 celery sticks, finely chopped1 tbsp caraway seeds3 tbsp tomato purée700ml/1¼ pint fresh beef stock400g tin chopped tomatoes1 beef stock cube1 tbsp dried oregano2 sprigs rosemary, leaves picked and finely chopped200g/7oz button mushrooms, halved2 large courgettes, thinly sliced on an angle2 beef tomatoes, sliced into 12250g/9oz ricotta1 ball mozzarella, grated (125g/4½oz)10g/⅓oz grated Parmesansea salt and freshly ground black pepper 800g/1lb 12oz 5% fat beef mince 1 tbsp light olive oil 2 large onions, finely chopped 4 garlic cloves, grated 2 carrots, finely chopped 2 celery sticks, finely chopped 1 tbsp caraway seeds 3 tbsp tomato purée 700ml/1¼ pint fresh beef stock 400g tin chopped tomatoes 1 beef stock cube 1 tbsp dried oregano 2 sprigs rosemary, leaves picked and finely chopped 200g/7oz button mushrooms, halved 2 large courgettes, thinly sliced on an angle 2 beef tomatoes, sliced into 12 250g/9oz ricotta 1 ball mozzarella, grated (125g/4½oz) 10g/⅓oz grated Parmesan sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Spread the mince out onto a baking tray lined with baking paper. Bake on the top shelf for 40 minutes, breaking it up every 10 minutes. It should be a deep-brown and even colour. Remove and set aside. Keep the oven on.Heat the oil in a large non-stick frying pan over a medium heat. Cook the onions for 10 minutes, or until soft, adding a splash of water if they start to stick.Add the garlic and cook for 1 minute. Stir in the carrots and celery and cook for 5 minutes then add the caraway seeds, stiring for 30 seconds. Stir through the tomato purée and cook for 1 minute.Add the mince, stock, tinned tomatoes, stock cube, herbs and mushrooms. Bring to the boil, then lower the heat to a simmer and cook for 25–30 minutes, or until the sauce has thickened to a rich ragu. Pour the ragu into an ovenproof dish, about 23x33cm/9x13in and 5cm/2in deep. Layer the courgettes then the tomatoes on top, seasoning each layer with salt and pepper. Season the ricotta with salt and pepper and dot evenly over the tomatoes.Scatter over the mozzarella and Parmesan and bake for 35 minutes, or until the topping is golden-brown. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Spread the mince out onto a baking tray lined with baking paper. Bake on the top shelf for 40 minutes, breaking it up every 10 minutes. It should be a deep-brown and even colour. Remove and set aside. Keep the oven on. Spread the mince out onto a baking tray lined with baking paper. Bake on the top shelf for 40 minutes, breaking it up every 10 minutes. It should be a deep-brown and even colour. Remove and set aside. Keep the oven on. Heat the oil in a large non-stick frying pan over a medium heat. Cook the onions for 10 minutes, or until soft, adding a splash of water if they start to stick. Heat the oil in a large non-stick frying pan over a medium heat. Cook the onions for 10 minutes, or until soft, adding a splash of water if they start to stick. Add the garlic and cook for 1 minute. Stir in the carrots and celery and cook for 5 minutes then add the caraway seeds, stiring for 30 seconds. Stir through the tomato purée and cook for 1 minute. Add the garlic and cook for 1 minute. Stir in the carrots and celery and cook for 5 minutes then add the caraway seeds, stiring for 30 seconds. Stir through the tomato purée and cook for 1 minute. Add the mince, stock, tinned tomatoes, stock cube, herbs and mushrooms. Bring to the boil, then lower the heat to a simmer and cook for 25–30 minutes, or until the sauce has thickened to a rich ragu. Add the mince, stock, tinned tomatoes, stock cube, herbs and mushrooms. Bring to the boil, then lower the heat to a simmer and cook for 25–30 minutes, or until the sauce has thickened to a rich ragu. Pour the ragu into an ovenproof dish, about 23x33cm/9x13in and 5cm/2in deep. Layer the courgettes then the tomatoes on top, seasoning each layer with salt and pepper. Season the ricotta with salt and pepper and dot evenly over the tomatoes. Pour the ragu into an ovenproof dish, about 23x33cm/9x13in and 5cm/2in deep. Layer the courgettes then the tomatoes on top, seasoning each layer with salt and pepper. Season the ricotta with salt and pepper and dot evenly over the tomatoes. Scatter over the mozzarella and Parmesan and bake for 35 minutes, or until the topping is golden-brown. Scatter over the mozzarella and Parmesan and bake for 35 minutes, or until the topping is golden-brown. | {
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"type": "HowTo",
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"title": "One-layer lasagne recipe",
"content": "An average of 4.4 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one-layer_lasagne_53097_16x9.jpg This lighter 'lasagne' saves on calories without compromising on taste. Each serving provides 436 kcal, 45g protein, 20g carbohydrates (of which 16g sugars), 18g fat (of which 9.5g saturates), 6g fibre and 6g salt. 800g/1lb 12oz 5% fat beef mince1 tbsp light olive oil2 large onions, finely chopped4 garlic cloves, grated2 carrots, finely chopped2 celery sticks, finely chopped1 tbsp caraway seeds3 tbsp tomato purée700ml/1¼ pint fresh beef stock400g tin chopped tomatoes1 beef stock cube1 tbsp dried oregano2 sprigs rosemary, leaves picked and finely chopped200g/7oz button mushrooms, halved2 large courgettes, thinly sliced on an angle2 beef tomatoes, sliced into 12250g/9oz ricotta1 ball mozzarella, grated (125g/4½oz)10g/⅓oz grated Parmesansea salt and freshly ground black pepper 800g/1lb 12oz 5% fat beef mince 1 tbsp light olive oil 2 large onions, finely chopped 4 garlic cloves, grated 2 carrots, finely chopped 2 celery sticks, finely chopped 1 tbsp caraway seeds 3 tbsp tomato purée 700ml/1¼ pint fresh beef stock 400g tin chopped tomatoes 1 beef stock cube 1 tbsp dried oregano 2 sprigs rosemary, leaves picked and finely chopped 200g/7oz button mushrooms, halved 2 large courgettes, thinly sliced on an angle 2 beef tomatoes, sliced into 12 250g/9oz ricotta 1 ball mozzarella, grated (125g/4½oz) 10g/⅓oz grated Parmesan sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Spread the mince out onto a baking tray lined with baking paper. Bake on the top shelf for 40 minutes, breaking it up every 10 minutes. It should be a deep-brown and even colour. Remove and set aside. Keep the oven on.Heat the oil in a large non-stick frying pan over a medium heat. Cook the onions for 10 minutes, or until soft, adding a splash of water if they start to stick.Add the garlic and cook for 1 minute. Stir in the carrots and celery and cook for 5 minutes then add the caraway seeds, stiring for 30 seconds. Stir through the tomato purée and cook for 1 minute.Add the mince, stock, tinned tomatoes, stock cube, herbs and mushrooms. Bring to the boil, then lower the heat to a simmer and cook for 25–30 minutes, or until the sauce has thickened to a rich ragu. Pour the ragu into an ovenproof dish, about 23x33cm/9x13in and 5cm/2in deep. Layer the courgettes then the tomatoes on top, seasoning each layer with salt and pepper. Season the ricotta with salt and pepper and dot evenly over the tomatoes.Scatter over the mozzarella and Parmesan and bake for 35 minutes, or until the topping is golden-brown. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Spread the mince out onto a baking tray lined with baking paper. Bake on the top shelf for 40 minutes, breaking it up every 10 minutes. It should be a deep-brown and even colour. Remove and set aside. Keep the oven on. Spread the mince out onto a baking tray lined with baking paper. Bake on the top shelf for 40 minutes, breaking it up every 10 minutes. It should be a deep-brown and even colour. Remove and set aside. Keep the oven on. Heat the oil in a large non-stick frying pan over a medium heat. Cook the onions for 10 minutes, or until soft, adding a splash of water if they start to stick. Heat the oil in a large non-stick frying pan over a medium heat. Cook the onions for 10 minutes, or until soft, adding a splash of water if they start to stick. Add the garlic and cook for 1 minute. Stir in the carrots and celery and cook for 5 minutes then add the caraway seeds, stiring for 30 seconds. Stir through the tomato purée and cook for 1 minute. Add the garlic and cook for 1 minute. Stir in the carrots and celery and cook for 5 minutes then add the caraway seeds, stiring for 30 seconds. Stir through the tomato purée and cook for 1 minute. Add the mince, stock, tinned tomatoes, stock cube, herbs and mushrooms. Bring to the boil, then lower the heat to a simmer and cook for 25–30 minutes, or until the sauce has thickened to a rich ragu. Add the mince, stock, tinned tomatoes, stock cube, herbs and mushrooms. Bring to the boil, then lower the heat to a simmer and cook for 25–30 minutes, or until the sauce has thickened to a rich ragu. Pour the ragu into an ovenproof dish, about 23x33cm/9x13in and 5cm/2in deep. Layer the courgettes then the tomatoes on top, seasoning each layer with salt and pepper. Season the ricotta with salt and pepper and dot evenly over the tomatoes. Pour the ragu into an ovenproof dish, about 23x33cm/9x13in and 5cm/2in deep. Layer the courgettes then the tomatoes on top, seasoning each layer with salt and pepper. Season the ricotta with salt and pepper and dot evenly over the tomatoes. Scatter over the mozzarella and Parmesan and bake for 35 minutes, or until the topping is golden-brown. Scatter over the mozzarella and Parmesan and bake for 35 minutes, or until the topping is golden-brown."
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} | c3cf8efe267ada54a789c8ab43d789578b5f722697ce39528c09011585efd306 | Prawns with a spicy tomato sauce and courgetti recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawns_with_a_spicy_84828_16x9.jpg Packed with protein and bursting with vegetables, this dish gives three of your five-a-day. Each serving provides 250 kcal, 24g protein, 18g carbohydrate (of which 16.5g sugars), 7g fat (of which 1.5g saturates), 7g fibre and 1.9g salt. 2 tsp olive oil 1 small red onion (50g/1¾oz), finely chopped½ red pepper (60g/2¼oz), roughly chopped1 garlic clove, finely chopped pinch dried red chilli flakes 200g/7oz tinned chopped tomatoes 2 level tsp tomato purée 125g/4½oz cooked peeled prawns 150g/5½oz courgettisalt and freshly ground black pepper, to taste 2 tsp olive oil 1 small red onion (50g/1¾oz), finely chopped ½ red pepper (60g/2¼oz), roughly chopped 1 garlic clove, finely chopped pinch dried red chilli flakes 200g/7oz tinned chopped tomatoes 2 level tsp tomato purée 125g/4½oz cooked peeled prawns 150g/5½oz courgetti salt and freshly ground black pepper, to taste Method Heat the oil in small saucepan over a medium heat. Add the red onion and cook for 2–3 minutes, or until it begins to soften. Add the red pepper, garlic, chilli flakes, tomatoes, tomato purée, and salt and pepper to taste. Bring to the boil, then reduce the heat and simmer for 15 minutes. Add the prawns and cook for 5 minutes.Meanwhile, place the courgetti in a microwave and cook on high for 2 minutes. Leave to stand for 1 minute before serving with the sauce. Heat the oil in small saucepan over a medium heat. Add the red onion and cook for 2–3 minutes, or until it begins to soften. Add the red pepper, garlic, chilli flakes, tomatoes, tomato purée, and salt and pepper to taste. Bring to the boil, then reduce the heat and simmer for 15 minutes. Add the prawns and cook for 5 minutes. Heat the oil in small saucepan over a medium heat. Add the red onion and cook for 2–3 minutes, or until it begins to soften. Add the red pepper, garlic, chilli flakes, tomatoes, tomato purée, and salt and pepper to taste. Bring to the boil, then reduce the heat and simmer for 15 minutes. Add the prawns and cook for 5 minutes. Meanwhile, place the courgetti in a microwave and cook on high for 2 minutes. Leave to stand for 1 minute before serving with the sauce. Meanwhile, place the courgetti in a microwave and cook on high for 2 minutes. Leave to stand for 1 minute before serving with the sauce. Recipe tips Add a piece of fresh fruit to bring this to 300 kcal per serving. You can buy courgetti already prepared from most supermarkets, but if you have a spiraliser you can make your own – one large courgette (about 175g/6oz) should give you around 150g/5½oz of courgetti. If you don’t have a spiraliser, you can use a vegetable peeler to cut thin ribbons of courgetti, about 3mm thick, then use a sharp knife to slice the strips into long thin strips. Sprinkle the courgetti with a little salt and place in a colander for 10 minutes to allow some of the liquid to drain. Either cook the courgetti in a microwave on high for 2 minutes or steam over a pan of boiling water. | {
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"title": "Prawns with a spicy tomato sauce and courgetti 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/prawns_with_a_spicy_84828_16x9.jpg Packed with protein and bursting with vegetables, this dish gives three of your five-a-day. Each serving provides 250 kcal, 24g protein, 18g carbohydrate (of which 16.5g sugars), 7g fat (of which 1.5g saturates), 7g fibre and 1.9g salt. 2 tsp olive oil 1 small red onion (50g/1¾oz), finely chopped½ red pepper (60g/2¼oz), roughly chopped1 garlic clove, finely chopped pinch dried red chilli flakes 200g/7oz tinned chopped tomatoes 2 level tsp tomato purée 125g/4½oz cooked peeled prawns 150g/5½oz courgettisalt and freshly ground black pepper, to taste 2 tsp olive oil 1 small red onion (50g/1¾oz), finely chopped ½ red pepper (60g/2¼oz), roughly chopped 1 garlic clove, finely chopped pinch dried red chilli flakes 200g/7oz tinned chopped tomatoes 2 level tsp tomato purée 125g/4½oz cooked peeled prawns 150g/5½oz courgetti salt and freshly ground black pepper, to taste Method Heat the oil in small saucepan over a medium heat. Add the red onion and cook for 2–3 minutes, or until it begins to soften. Add the red pepper, garlic, chilli flakes, tomatoes, tomato purée, and salt and pepper to taste. Bring to the boil, then reduce the heat and simmer for 15 minutes. Add the prawns and cook for 5 minutes.Meanwhile, place the courgetti in a microwave and cook on high for 2 minutes. Leave to stand for 1 minute before serving with the sauce. Heat the oil in small saucepan over a medium heat. Add the red onion and cook for 2–3 minutes, or until it begins to soften. Add the red pepper, garlic, chilli flakes, tomatoes, tomato purée, and salt and pepper to taste. Bring to the boil, then reduce the heat and simmer for 15 minutes. Add the prawns and cook for 5 minutes. Heat the oil in small saucepan over a medium heat. Add the red onion and cook for 2–3 minutes, or until it begins to soften. Add the red pepper, garlic, chilli flakes, tomatoes, tomato purée, and salt and pepper to taste. Bring to the boil, then reduce the heat and simmer for 15 minutes. Add the prawns and cook for 5 minutes. Meanwhile, place the courgetti in a microwave and cook on high for 2 minutes. Leave to stand for 1 minute before serving with the sauce. Meanwhile, place the courgetti in a microwave and cook on high for 2 minutes. Leave to stand for 1 minute before serving with the sauce. Recipe tips Add a piece of fresh fruit to bring this to 300 kcal per serving. You can buy courgetti already prepared from most supermarkets, but if you have a spiraliser you can make your own – one large courgette (about 175g/6oz) should give you around 150g/5½oz of courgetti. If you don’t have a spiraliser, you can use a vegetable peeler to cut thin ribbons of courgetti, about 3mm thick, then use a sharp knife to slice the strips into long thin strips. Sprinkle the courgetti with a little salt and place in a colander for 10 minutes to allow some of the liquid to drain. Either cook the courgetti in a microwave on high for 2 minutes or steam over a pan of boiling water."
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} | 808b7d902f11bf15b39d4ebba8800543e3f8b5937d6698eaddd949f989f3bd65 | Eccles cakes recipe
For the pastry, sift the flour and salt into a large bowl and add the butter. Mix the butter around with a large metal spoon to coat it in flour. Be careful to keep the butter in lumps. Mix 180-200ml/6-7fl oz chilled water and lemon juice together in a jug and gradually pour it into the flour and butter mixture. Using a round-tipped knife, cut across the contents of the bowl several times, turning the bowl continuously as you chop the butter into the flour, or until the dough comes together. The dough will be very wet at this point.Tip the dough onto a well-floured work surface and quickly shape it into a rectangle about 30x20cm/12x8in.With the pastry vertically on the board in front of you, fold the bottom third of the pastry up onto the middle third, then the top third down onto the other thirds. Rotate the pastry a quarter turn and repeat the folding. Wrap in cling film and leave to chill in the fridge for 10 minutes. Take the dough out of the fridge and, with a rolling pin, roll into the original narrow rectangle and repeat the folding, the turn and the rest as before. Do this three times in total. Don't worry if the butter oozes through the dough at first, just keep the board and rolling pin well floured.For the filling, soak the currants in the sherry in a bowl.Melt the butter in a saucepan and stir in all the other filling ingredients, including the currants and sherry. Leave to cool.To assemble, preheat the oven to 220C/425F/Gas 7.Roll the pastry to the thickness of 3mm. Cut out 6 x 12.5cm/4¾in rounds. Cover the rounds in cling film and leave to chill in the fridge for 10 minutes.Place a good teaspoon of filling in the centre of each pastry round. Pull the pastry around the filling and squeeze to seal. Trim away any excess pastry. Turn the balls over and place on a baking tray. Flatten lightly with a rolling pin until the fruit begins to show through the pastry.To assemble, in a bowl, beat the egg white lightly with a fork, until frothy. Brush the tops of the cakes with this and sprinkle with sugar. With a sharp knife, make three small parallel cuts on the top.Bake for 20 minutes, or until the pastry is lightly browned and puffed up. For the pastry, sift the flour and salt into a large bowl and add the butter. Mix the butter around with a large metal spoon to coat it in flour. Be careful to keep the butter in lumps. For the pastry, sift the flour and salt into a large bowl and add the butter. Mix the butter around with a large metal spoon to coat it in flour. Be careful to keep the butter in lumps. Mix 180-200ml/6-7fl oz chilled water and lemon juice together in a jug and gradually pour it into the flour and butter mixture. Mix 180-200ml/6-7fl oz chilled water and lemon juice together in a jug and gradually pour it into the flour and butter mixture. Using a round-tipped knife, cut across the contents of the bowl several times, turning the bowl continuously as you chop the butter into the flour, or until the dough comes together. The dough will be very wet at this point. Using a round-tipped knife, cut across the contents of the bowl several times, turning the bowl continuously as you chop the butter into the flour, or until the dough comes together. The dough will be very wet at this point. Tip the dough onto a well-floured work surface and quickly shape it into a rectangle about 30x20cm/12x8in. Tip the dough onto a well-floured work surface and quickly shape it into a rectangle about 30x20cm/12x8in. With the pastry vertically on the board in front of you, fold the bottom third of the pastry up onto the middle third, then the top third down onto the other thirds. Rotate the pastry a quarter turn and repeat the folding. With the pastry vertically on the board in front of you, fold the bottom third of the pastry up onto the middle third, then the top third down onto the other thirds. Rotate the pastry a quarter turn and repeat the folding. Wrap in cling film and leave to chill in the fridge for 10 minutes. Wrap in cling film and leave to chill in the fridge for 10 minutes. Take the dough out of the fridge and, with a rolling pin, roll into the original narrow rectangle and repeat the folding, the turn and the rest as before. Do this three times in total. Don't worry if the butter oozes through the dough at first, just keep the board and rolling pin well floured. Take the dough out of the fridge and, with a rolling pin, roll into the original narrow rectangle and repeat the folding, the turn and the rest as before. Do this three times in total. Don't worry if the butter oozes through the dough at first, just keep the board and rolling pin well floured. For the filling, soak the currants in the sherry in a bowl. For the filling, soak the currants in the sherry in a bowl. Melt the butter in a saucepan and stir in all the other filling ingredients, including the currants and sherry. Leave to cool. Melt the butter in a saucepan and stir in all the other filling ingredients, including the currants and sherry. Leave to cool. To assemble, preheat the oven to 220C/425F/Gas 7. To assemble, preheat the oven to 220C/425F/Gas 7. Roll the pastry to the thickness of 3mm. Cut out 6 x 12.5cm/4¾in rounds. Cover the rounds in cling film and leave to chill in the fridge for 10 minutes. Roll the pastry to the thickness of 3mm. Cut out 6 x 12.5cm/4¾in rounds. Cover the rounds in cling film and leave to chill in the fridge for 10 minutes. Place a good teaspoon of filling in the centre of each pastry round. Pull the pastry around the filling and squeeze to seal. Trim away any excess pastry. Turn the balls over and place on a baking tray. Flatten lightly with a rolling pin until the fruit begins to show through the pastry. Place a good teaspoon of filling in the centre of each pastry round. Pull the pastry around the filling and squeeze to seal. Trim away any excess pastry. Turn the balls over and place on a baking tray. Flatten lightly with a rolling pin until the fruit begins to show through the pastry. To assemble, in a bowl, beat the egg white lightly with a fork, until frothy. Brush the tops of the cakes with this and sprinkle with sugar. With a sharp knife, make three small parallel cuts on the top. To assemble, in a bowl, beat the egg white lightly with a fork, until frothy. Brush the tops of the cakes with this and sprinkle with sugar. With a sharp knife, make three small parallel cuts on the top. Bake for 20 minutes, or until the pastry is lightly browned and puffed up. Bake for 20 minutes, or until the pastry is lightly browned and puffed up. | {
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"title": "Eccles cakes recipe",
"content": "For the pastry, sift the flour and salt into a large bowl and add the butter. Mix the butter around with a large metal spoon to coat it in flour. Be careful to keep the butter in lumps. Mix 180-200ml/6-7fl oz chilled water and lemon juice together in a jug and gradually pour it into the flour and butter mixture. Using a round-tipped knife, cut across the contents of the bowl several times, turning the bowl continuously as you chop the butter into the flour, or until the dough comes together. The dough will be very wet at this point.Tip the dough onto a well-floured work surface and quickly shape it into a rectangle about 30x20cm/12x8in.With the pastry vertically on the board in front of you, fold the bottom third of the pastry up onto the middle third, then the top third down onto the other thirds. Rotate the pastry a quarter turn and repeat the folding. Wrap in cling film and leave to chill in the fridge for 10 minutes. Take the dough out of the fridge and, with a rolling pin, roll into the original narrow rectangle and repeat the folding, the turn and the rest as before. Do this three times in total. Don't worry if the butter oozes through the dough at first, just keep the board and rolling pin well floured.For the filling, soak the currants in the sherry in a bowl.Melt the butter in a saucepan and stir in all the other filling ingredients, including the currants and sherry. Leave to cool.To assemble, preheat the oven to 220C/425F/Gas 7.Roll the pastry to the thickness of 3mm. Cut out 6 x 12.5cm/4¾in rounds. Cover the rounds in cling film and leave to chill in the fridge for 10 minutes.Place a good teaspoon of filling in the centre of each pastry round. Pull the pastry around the filling and squeeze to seal. Trim away any excess pastry. Turn the balls over and place on a baking tray. Flatten lightly with a rolling pin until the fruit begins to show through the pastry.To assemble, in a bowl, beat the egg white lightly with a fork, until frothy. Brush the tops of the cakes with this and sprinkle with sugar. With a sharp knife, make three small parallel cuts on the top.Bake for 20 minutes, or until the pastry is lightly browned and puffed up. For the pastry, sift the flour and salt into a large bowl and add the butter. Mix the butter around with a large metal spoon to coat it in flour. Be careful to keep the butter in lumps. For the pastry, sift the flour and salt into a large bowl and add the butter. Mix the butter around with a large metal spoon to coat it in flour. Be careful to keep the butter in lumps. Mix 180-200ml/6-7fl oz chilled water and lemon juice together in a jug and gradually pour it into the flour and butter mixture. Mix 180-200ml/6-7fl oz chilled water and lemon juice together in a jug and gradually pour it into the flour and butter mixture. Using a round-tipped knife, cut across the contents of the bowl several times, turning the bowl continuously as you chop the butter into the flour, or until the dough comes together. The dough will be very wet at this point. Using a round-tipped knife, cut across the contents of the bowl several times, turning the bowl continuously as you chop the butter into the flour, or until the dough comes together. The dough will be very wet at this point. Tip the dough onto a well-floured work surface and quickly shape it into a rectangle about 30x20cm/12x8in. Tip the dough onto a well-floured work surface and quickly shape it into a rectangle about 30x20cm/12x8in. With the pastry vertically on the board in front of you, fold the bottom third of the pastry up onto the middle third, then the top third down onto the other thirds. Rotate the pastry a quarter turn and repeat the folding. With the pastry vertically on the board in front of you, fold the bottom third of the pastry up onto the middle third, then the top third down onto the other thirds. Rotate the pastry a quarter turn and repeat the folding. Wrap in cling film and leave to chill in the fridge for 10 minutes. Wrap in cling film and leave to chill in the fridge for 10 minutes. Take the dough out of the fridge and, with a rolling pin, roll into the original narrow rectangle and repeat the folding, the turn and the rest as before. Do this three times in total. Don't worry if the butter oozes through the dough at first, just keep the board and rolling pin well floured. Take the dough out of the fridge and, with a rolling pin, roll into the original narrow rectangle and repeat the folding, the turn and the rest as before. Do this three times in total. Don't worry if the butter oozes through the dough at first, just keep the board and rolling pin well floured. For the filling, soak the currants in the sherry in a bowl. For the filling, soak the currants in the sherry in a bowl. Melt the butter in a saucepan and stir in all the other filling ingredients, including the currants and sherry. Leave to cool. Melt the butter in a saucepan and stir in all the other filling ingredients, including the currants and sherry. Leave to cool. To assemble, preheat the oven to 220C/425F/Gas 7. To assemble, preheat the oven to 220C/425F/Gas 7. Roll the pastry to the thickness of 3mm. Cut out 6 x 12.5cm/4¾in rounds. Cover the rounds in cling film and leave to chill in the fridge for 10 minutes. Roll the pastry to the thickness of 3mm. Cut out 6 x 12.5cm/4¾in rounds. Cover the rounds in cling film and leave to chill in the fridge for 10 minutes. Place a good teaspoon of filling in the centre of each pastry round. Pull the pastry around the filling and squeeze to seal. Trim away any excess pastry. Turn the balls over and place on a baking tray. Flatten lightly with a rolling pin until the fruit begins to show through the pastry. Place a good teaspoon of filling in the centre of each pastry round. Pull the pastry around the filling and squeeze to seal. Trim away any excess pastry. Turn the balls over and place on a baking tray. Flatten lightly with a rolling pin until the fruit begins to show through the pastry. To assemble, in a bowl, beat the egg white lightly with a fork, until frothy. Brush the tops of the cakes with this and sprinkle with sugar. With a sharp knife, make three small parallel cuts on the top. To assemble, in a bowl, beat the egg white lightly with a fork, until frothy. Brush the tops of the cakes with this and sprinkle with sugar. With a sharp knife, make three small parallel cuts on the top. Bake for 20 minutes, or until the pastry is lightly browned and puffed up. Bake for 20 minutes, or until the pastry is lightly browned and puffed up."
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} | 94d6c54e95100a7c19d130ee5ecc7d9cf359f27f1d2d0269a2d7a2ed2eaea885 | Treacle-cured roast beef with Yorkshire puddings recipe
To marinate the beef, mix the treacle with 100ml/3½fl oz of water. Put the beef in a container and cover with the treacle mixture. Leave to marinate for 24 hours, turning occasionally.After 24 hours, remove the beef from the marinade and pat dry. Place the marinade in a pan and heat gently until the volume of liquid has reduced by half. Season with salt and pepper.For the Yorkshire puddings, mix the eggs and milk together in a jug. Put the flour in a bowl and then slowly and gently whisk in the milk and egg mix. Don’t over whisk - lumps are okay. Rest the mixture at room temperature for at least four hours.To cook the beef, preheat the oven to 55C/130F/Gas ¼ (or the lowest possible setting on your oven).Heat a little oil in a large pan set over a high heat. When hot, add a knob of butter and fry the beef all over. Place the beef in a roasting tin and transfer to the bottom shelf of the oven for 45 minutes (or longer if you prefer your meat well cooked).Remove the beef from the oven and brush with the reduced marinade. Cover and set aside to rest.To make the roast potatoes, bring a large pan of salted water to the boil. Add the potatoes and cook until soft on the outside. Drain and let them steam dry on a wire rack placed over a roasting tin.Preheat the oven to 200C/400F/Gas 6.Add a little oil to a roasting tin and place in the oven to heat. When the oil is hot, add the dry potatoes and stir gently to coat in oil. Roast for 40 minutes, turning occasionally, until crisp and brown. For the Yorkshire puddings, Add a little vegetable oil to each hole of a muffin tin or Yorkshire pudding tin and place in the oven (still at 200C/400F/Gas 6) to heat. When the oil is hot and the Yorkshire pudding batter is rested, fill each hole of the muffin tin and cook in the oven for 15-20 minutes, or until risen and golden-brown. Just before serving, wilt the spinach in a saucepan with a knob of butter. Season with salt and freshly ground black pepper.To serve, heat the red wine sauce or gravy. Slice the beef and add to serving plates with the sauce, spinach, roasted potatoes and Yorkshire puddings. To marinate the beef, mix the treacle with 100ml/3½fl oz of water. Put the beef in a container and cover with the treacle mixture. Leave to marinate for 24 hours, turning occasionally. To marinate the beef, mix the treacle with 100ml/3½fl oz of water. Put the beef in a container and cover with the treacle mixture. Leave to marinate for 24 hours, turning occasionally. After 24 hours, remove the beef from the marinade and pat dry. Place the marinade in a pan and heat gently until the volume of liquid has reduced by half. Season with salt and pepper. After 24 hours, remove the beef from the marinade and pat dry. Place the marinade in a pan and heat gently until the volume of liquid has reduced by half. Season with salt and pepper. For the Yorkshire puddings, mix the eggs and milk together in a jug. Put the flour in a bowl and then slowly and gently whisk in the milk and egg mix. Don’t over whisk - lumps are okay. Rest the mixture at room temperature for at least four hours. For the Yorkshire puddings, mix the eggs and milk together in a jug. Put the flour in a bowl and then slowly and gently whisk in the milk and egg mix. Don’t over whisk - lumps are okay. Rest the mixture at room temperature for at least four hours. To cook the beef, preheat the oven to 55C/130F/Gas ¼ (or the lowest possible setting on your oven). To cook the beef, preheat the oven to 55C/130F/Gas ¼ (or the lowest possible setting on your oven). Heat a little oil in a large pan set over a high heat. When hot, add a knob of butter and fry the beef all over. Place the beef in a roasting tin and transfer to the bottom shelf of the oven for 45 minutes (or longer if you prefer your meat well cooked). Heat a little oil in a large pan set over a high heat. When hot, add a knob of butter and fry the beef all over. Place the beef in a roasting tin and transfer to the bottom shelf of the oven for 45 minutes (or longer if you prefer your meat well cooked). Remove the beef from the oven and brush with the reduced marinade. Cover and set aside to rest. Remove the beef from the oven and brush with the reduced marinade. Cover and set aside to rest. To make the roast potatoes, bring a large pan of salted water to the boil. Add the potatoes and cook until soft on the outside. Drain and let them steam dry on a wire rack placed over a roasting tin. To make the roast potatoes, bring a large pan of salted water to the boil. Add the potatoes and cook until soft on the outside. Drain and let them steam dry on a wire rack placed over a roasting tin. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Add a little oil to a roasting tin and place in the oven to heat. When the oil is hot, add the dry potatoes and stir gently to coat in oil. Roast for 40 minutes, turning occasionally, until crisp and brown. Add a little oil to a roasting tin and place in the oven to heat. When the oil is hot, add the dry potatoes and stir gently to coat in oil. Roast for 40 minutes, turning occasionally, until crisp and brown. For the Yorkshire puddings, Add a little vegetable oil to each hole of a muffin tin or Yorkshire pudding tin and place in the oven (still at 200C/400F/Gas 6) to heat. For the Yorkshire puddings, Add a little vegetable oil to each hole of a muffin tin or Yorkshire pudding tin and place in the oven (still at 200C/400F/Gas 6) to heat. When the oil is hot and the Yorkshire pudding batter is rested, fill each hole of the muffin tin and cook in the oven for 15-20 minutes, or until risen and golden-brown. When the oil is hot and the Yorkshire pudding batter is rested, fill each hole of the muffin tin and cook in the oven for 15-20 minutes, or until risen and golden-brown. Just before serving, wilt the spinach in a saucepan with a knob of butter. Season with salt and freshly ground black pepper. Just before serving, wilt the spinach in a saucepan with a knob of butter. Season with salt and freshly ground black pepper. To serve, heat the red wine sauce or gravy. Slice the beef and add to serving plates with the sauce, spinach, roasted potatoes and Yorkshire puddings. To serve, heat the red wine sauce or gravy. Slice the beef and add to serving plates with the sauce, spinach, roasted potatoes and Yorkshire puddings. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Treacle-cured roast beef with Yorkshire puddings recipe",
"content": "To marinate the beef, mix the treacle with 100ml/3½fl oz of water. Put the beef in a container and cover with the treacle mixture. Leave to marinate for 24 hours, turning occasionally.After 24 hours, remove the beef from the marinade and pat dry. Place the marinade in a pan and heat gently until the volume of liquid has reduced by half. Season with salt and pepper.For the Yorkshire puddings, mix the eggs and milk together in a jug. Put the flour in a bowl and then slowly and gently whisk in the milk and egg mix. Don’t over whisk - lumps are okay. Rest the mixture at room temperature for at least four hours.To cook the beef, preheat the oven to 55C/130F/Gas ¼ (or the lowest possible setting on your oven).Heat a little oil in a large pan set over a high heat. When hot, add a knob of butter and fry the beef all over. Place the beef in a roasting tin and transfer to the bottom shelf of the oven for 45 minutes (or longer if you prefer your meat well cooked).Remove the beef from the oven and brush with the reduced marinade. Cover and set aside to rest.To make the roast potatoes, bring a large pan of salted water to the boil. Add the potatoes and cook until soft on the outside. Drain and let them steam dry on a wire rack placed over a roasting tin.Preheat the oven to 200C/400F/Gas 6.Add a little oil to a roasting tin and place in the oven to heat. When the oil is hot, add the dry potatoes and stir gently to coat in oil. Roast for 40 minutes, turning occasionally, until crisp and brown. For the Yorkshire puddings, Add a little vegetable oil to each hole of a muffin tin or Yorkshire pudding tin and place in the oven (still at 200C/400F/Gas 6) to heat. When the oil is hot and the Yorkshire pudding batter is rested, fill each hole of the muffin tin and cook in the oven for 15-20 minutes, or until risen and golden-brown. Just before serving, wilt the spinach in a saucepan with a knob of butter. Season with salt and freshly ground black pepper.To serve, heat the red wine sauce or gravy. Slice the beef and add to serving plates with the sauce, spinach, roasted potatoes and Yorkshire puddings. To marinate the beef, mix the treacle with 100ml/3½fl oz of water. Put the beef in a container and cover with the treacle mixture. Leave to marinate for 24 hours, turning occasionally. To marinate the beef, mix the treacle with 100ml/3½fl oz of water. Put the beef in a container and cover with the treacle mixture. Leave to marinate for 24 hours, turning occasionally. After 24 hours, remove the beef from the marinade and pat dry. Place the marinade in a pan and heat gently until the volume of liquid has reduced by half. Season with salt and pepper. After 24 hours, remove the beef from the marinade and pat dry. Place the marinade in a pan and heat gently until the volume of liquid has reduced by half. Season with salt and pepper. For the Yorkshire puddings, mix the eggs and milk together in a jug. Put the flour in a bowl and then slowly and gently whisk in the milk and egg mix. Don’t over whisk - lumps are okay. Rest the mixture at room temperature for at least four hours. For the Yorkshire puddings, mix the eggs and milk together in a jug. Put the flour in a bowl and then slowly and gently whisk in the milk and egg mix. Don’t over whisk - lumps are okay. Rest the mixture at room temperature for at least four hours. To cook the beef, preheat the oven to 55C/130F/Gas ¼ (or the lowest possible setting on your oven). To cook the beef, preheat the oven to 55C/130F/Gas ¼ (or the lowest possible setting on your oven). Heat a little oil in a large pan set over a high heat. When hot, add a knob of butter and fry the beef all over. Place the beef in a roasting tin and transfer to the bottom shelf of the oven for 45 minutes (or longer if you prefer your meat well cooked). Heat a little oil in a large pan set over a high heat. When hot, add a knob of butter and fry the beef all over. Place the beef in a roasting tin and transfer to the bottom shelf of the oven for 45 minutes (or longer if you prefer your meat well cooked). Remove the beef from the oven and brush with the reduced marinade. Cover and set aside to rest. Remove the beef from the oven and brush with the reduced marinade. Cover and set aside to rest. To make the roast potatoes, bring a large pan of salted water to the boil. Add the potatoes and cook until soft on the outside. Drain and let them steam dry on a wire rack placed over a roasting tin. To make the roast potatoes, bring a large pan of salted water to the boil. Add the potatoes and cook until soft on the outside. Drain and let them steam dry on a wire rack placed over a roasting tin. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Add a little oil to a roasting tin and place in the oven to heat. When the oil is hot, add the dry potatoes and stir gently to coat in oil. Roast for 40 minutes, turning occasionally, until crisp and brown. Add a little oil to a roasting tin and place in the oven to heat. When the oil is hot, add the dry potatoes and stir gently to coat in oil. Roast for 40 minutes, turning occasionally, until crisp and brown. For the Yorkshire puddings, Add a little vegetable oil to each hole of a muffin tin or Yorkshire pudding tin and place in the oven (still at 200C/400F/Gas 6) to heat. For the Yorkshire puddings, Add a little vegetable oil to each hole of a muffin tin or Yorkshire pudding tin and place in the oven (still at 200C/400F/Gas 6) to heat. When the oil is hot and the Yorkshire pudding batter is rested, fill each hole of the muffin tin and cook in the oven for 15-20 minutes, or until risen and golden-brown. When the oil is hot and the Yorkshire pudding batter is rested, fill each hole of the muffin tin and cook in the oven for 15-20 minutes, or until risen and golden-brown. Just before serving, wilt the spinach in a saucepan with a knob of butter. Season with salt and freshly ground black pepper. Just before serving, wilt the spinach in a saucepan with a knob of butter. Season with salt and freshly ground black pepper. To serve, heat the red wine sauce or gravy. Slice the beef and add to serving plates with the sauce, spinach, roasted potatoes and Yorkshire puddings. To serve, heat the red wine sauce or gravy. Slice the beef and add to serving plates with the sauce, spinach, roasted potatoes and Yorkshire puddings."
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} | 2728de20413024285e800d44e0800e9afb607c76aa421db1d491909bb10b1030 | Coronation prawn vol-au-vents recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coronationprawnvolau_93068_16x9.jpg Fill pastry cases with prawns and a classic Coronation sauce, for a quick-as-a-flash canapé. 350g/12oz puff pastry1 free-range egg, beaten, plus 1 free-range egg yolk15g/½oz butter50g/1¾oz plain flour200ml/7fl oz hot fish stock1 tbsp curry paste, mixed with 1 tbsp water to form a smooth pastesalt and freshly ground black pepper75ml/2¾fl oz double cream18 king prawns, cooked, peeled1 tbsp flaked almonds3 spring onions, chopped 350g/12oz puff pastry 1 free-range egg, beaten, plus 1 free-range egg yolk 15g/½oz butter 50g/1¾oz plain flour 200ml/7fl oz hot fish stock 1 tbsp curry paste, mixed with 1 tbsp water to form a smooth paste salt and freshly ground black pepper 75ml/2¾fl oz double cream 18 king prawns, cooked, peeled 1 tbsp flaked almonds 3 spring onions, chopped Method Preheat the oven to 200C/400F/Gas 6.Roll the pastry out on a floured surface to 5mm/¼in thick. Cut out 12 circles using a 9cm/3½in plain cutter. Cut a smaller circle out of the centre of six of the circles.Place the six full circles onto a baking sheet and brush with a little beaten egg. Place the six circles with a hole cut out on top of each of the full circles and transfer to the oven for 10-15 minutes, or until risen and golden-brown.Meanwhile, melt the butter in a frying pan, stir in the flour and cook until the mixture forms a smooth paste. Remove from the heat and gradually whisk in the hot fish stock and curry paste. Return to the heat, season, to taste, with salt and freshly ground black pepper and bring to the boil. Reduce the heat until the mixture is simmering and simmer, stirring constantly, for 10-12 minutes, or until thickened.Beat the egg yolk and cream together in a bowl, then whisk into the sauce.Stir the prawns, nuts and spring onions into the sauce and spoon into the cooked pastry shells.Return to the oven and bake for 10-12 minutes. Serve immediately. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll the pastry out on a floured surface to 5mm/¼in thick. Cut out 12 circles using a 9cm/3½in plain cutter. Cut a smaller circle out of the centre of six of the circles. Roll the pastry out on a floured surface to 5mm/¼in thick. Cut out 12 circles using a 9cm/3½in plain cutter. Cut a smaller circle out of the centre of six of the circles. Place the six full circles onto a baking sheet and brush with a little beaten egg. Place the six circles with a hole cut out on top of each of the full circles and transfer to the oven for 10-15 minutes, or until risen and golden-brown. Place the six full circles onto a baking sheet and brush with a little beaten egg. Place the six circles with a hole cut out on top of each of the full circles and transfer to the oven for 10-15 minutes, or until risen and golden-brown. Meanwhile, melt the butter in a frying pan, stir in the flour and cook until the mixture forms a smooth paste. Meanwhile, melt the butter in a frying pan, stir in the flour and cook until the mixture forms a smooth paste. Remove from the heat and gradually whisk in the hot fish stock and curry paste. Return to the heat, season, to taste, with salt and freshly ground black pepper and bring to the boil. Reduce the heat until the mixture is simmering and simmer, stirring constantly, for 10-12 minutes, or until thickened. Remove from the heat and gradually whisk in the hot fish stock and curry paste. Return to the heat, season, to taste, with salt and freshly ground black pepper and bring to the boil. Reduce the heat until the mixture is simmering and simmer, stirring constantly, for 10-12 minutes, or until thickened. Beat the egg yolk and cream together in a bowl, then whisk into the sauce. Beat the egg yolk and cream together in a bowl, then whisk into the sauce. Stir the prawns, nuts and spring onions into the sauce and spoon into the cooked pastry shells. Stir the prawns, nuts and spring onions into the sauce and spoon into the cooked pastry shells. Return to the oven and bake for 10-12 minutes. Serve immediately. Return to the oven and bake for 10-12 minutes. Serve immediately. | {
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"title": "Coronation prawn vol-au-vents 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/coronationprawnvolau_93068_16x9.jpg Fill pastry cases with prawns and a classic Coronation sauce, for a quick-as-a-flash canapé. 350g/12oz puff pastry1 free-range egg, beaten, plus 1 free-range egg yolk15g/½oz butter50g/1¾oz plain flour200ml/7fl oz hot fish stock1 tbsp curry paste, mixed with 1 tbsp water to form a smooth pastesalt and freshly ground black pepper75ml/2¾fl oz double cream18 king prawns, cooked, peeled1 tbsp flaked almonds3 spring onions, chopped 350g/12oz puff pastry 1 free-range egg, beaten, plus 1 free-range egg yolk 15g/½oz butter 50g/1¾oz plain flour 200ml/7fl oz hot fish stock 1 tbsp curry paste, mixed with 1 tbsp water to form a smooth paste salt and freshly ground black pepper 75ml/2¾fl oz double cream 18 king prawns, cooked, peeled 1 tbsp flaked almonds 3 spring onions, chopped Method Preheat the oven to 200C/400F/Gas 6.Roll the pastry out on a floured surface to 5mm/¼in thick. Cut out 12 circles using a 9cm/3½in plain cutter. Cut a smaller circle out of the centre of six of the circles.Place the six full circles onto a baking sheet and brush with a little beaten egg. Place the six circles with a hole cut out on top of each of the full circles and transfer to the oven for 10-15 minutes, or until risen and golden-brown.Meanwhile, melt the butter in a frying pan, stir in the flour and cook until the mixture forms a smooth paste. Remove from the heat and gradually whisk in the hot fish stock and curry paste. Return to the heat, season, to taste, with salt and freshly ground black pepper and bring to the boil. Reduce the heat until the mixture is simmering and simmer, stirring constantly, for 10-12 minutes, or until thickened.Beat the egg yolk and cream together in a bowl, then whisk into the sauce.Stir the prawns, nuts and spring onions into the sauce and spoon into the cooked pastry shells.Return to the oven and bake for 10-12 minutes. Serve immediately. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll the pastry out on a floured surface to 5mm/¼in thick. Cut out 12 circles using a 9cm/3½in plain cutter. Cut a smaller circle out of the centre of six of the circles. Roll the pastry out on a floured surface to 5mm/¼in thick. Cut out 12 circles using a 9cm/3½in plain cutter. Cut a smaller circle out of the centre of six of the circles. Place the six full circles onto a baking sheet and brush with a little beaten egg. Place the six circles with a hole cut out on top of each of the full circles and transfer to the oven for 10-15 minutes, or until risen and golden-brown. Place the six full circles onto a baking sheet and brush with a little beaten egg. Place the six circles with a hole cut out on top of each of the full circles and transfer to the oven for 10-15 minutes, or until risen and golden-brown. Meanwhile, melt the butter in a frying pan, stir in the flour and cook until the mixture forms a smooth paste. Meanwhile, melt the butter in a frying pan, stir in the flour and cook until the mixture forms a smooth paste. Remove from the heat and gradually whisk in the hot fish stock and curry paste. Return to the heat, season, to taste, with salt and freshly ground black pepper and bring to the boil. Reduce the heat until the mixture is simmering and simmer, stirring constantly, for 10-12 minutes, or until thickened. Remove from the heat and gradually whisk in the hot fish stock and curry paste. Return to the heat, season, to taste, with salt and freshly ground black pepper and bring to the boil. Reduce the heat until the mixture is simmering and simmer, stirring constantly, for 10-12 minutes, or until thickened. Beat the egg yolk and cream together in a bowl, then whisk into the sauce. Beat the egg yolk and cream together in a bowl, then whisk into the sauce. Stir the prawns, nuts and spring onions into the sauce and spoon into the cooked pastry shells. Stir the prawns, nuts and spring onions into the sauce and spoon into the cooked pastry shells. Return to the oven and bake for 10-12 minutes. Serve immediately. Return to the oven and bake for 10-12 minutes. Serve immediately."
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} | d417f9a5103bdbee2793ec91e5d6fb639600211fb8585c472ef04952a35a879c | Baked oats recipe
An average of 3.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_oats_49623_16x9.jpg Tinned fruit can sometimes be tastier and sweeter than fresh. It is a natural sweetener in this healthy baked oat breakfast recipe. 100g/3½oz rolled oats400ml/14fl oz almond milk411g tin peaches, drained and roughly chopped1 tsp vanilla extract1 tsp sea salt2 tsp ground cinnamon75ml/2½fl oz maple syrup, plus extra to serve (optional)50g/1¾oz almonds with skins on, roughly chopped3 tbsp desiccated coconut 100g/3½oz rolled oats 400ml/14fl oz almond milk 411g tin peaches, drained and roughly chopped 1 tsp vanilla extract 1 tsp sea salt 2 tsp ground cinnamon 75ml/2½fl oz maple syrup, plus extra to serve (optional) 50g/1¾oz almonds with skins on, roughly chopped 3 tbsp desiccated coconut Method Preheat the oven to 200C/180C Fan/Gas 6. Place all of the ingredients, except the almonds and coconut, in a large bowl and mix to combine. Pour the mixture into a baking dish that is roughly 20x30cm/8x12in. Top evenly with the almonds and coconut and bake for 15 minutes. Leave to cool slightly and then spoon into four bowls. Serve with more maple syrup, if desired. Preheat the oven to 200C/180C Fan/Gas 6. Place all of the ingredients, except the almonds and coconut, in a large bowl and mix to combine. Preheat the oven to 200C/180C Fan/Gas 6. Place all of the ingredients, except the almonds and coconut, in a large bowl and mix to combine. Pour the mixture into a baking dish that is roughly 20x30cm/8x12in. Top evenly with the almonds and coconut and bake for 15 minutes. Pour the mixture into a baking dish that is roughly 20x30cm/8x12in. Top evenly with the almonds and coconut and bake for 15 minutes. Leave to cool slightly and then spoon into four bowls. Serve with more maple syrup, if desired. Leave to cool slightly and then spoon into four bowls. Serve with more maple syrup, if desired. | {
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"title": "Baked oats recipe",
"content": "An average of 3.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_oats_49623_16x9.jpg Tinned fruit can sometimes be tastier and sweeter than fresh. It is a natural sweetener in this healthy baked oat breakfast recipe. 100g/3½oz rolled oats400ml/14fl oz almond milk411g tin peaches, drained and roughly chopped1 tsp vanilla extract1 tsp sea salt2 tsp ground cinnamon75ml/2½fl oz maple syrup, plus extra to serve (optional)50g/1¾oz almonds with skins on, roughly chopped3 tbsp desiccated coconut 100g/3½oz rolled oats 400ml/14fl oz almond milk 411g tin peaches, drained and roughly chopped 1 tsp vanilla extract 1 tsp sea salt 2 tsp ground cinnamon 75ml/2½fl oz maple syrup, plus extra to serve (optional) 50g/1¾oz almonds with skins on, roughly chopped 3 tbsp desiccated coconut Method Preheat the oven to 200C/180C Fan/Gas 6. Place all of the ingredients, except the almonds and coconut, in a large bowl and mix to combine. Pour the mixture into a baking dish that is roughly 20x30cm/8x12in. Top evenly with the almonds and coconut and bake for 15 minutes. Leave to cool slightly and then spoon into four bowls. Serve with more maple syrup, if desired. Preheat the oven to 200C/180C Fan/Gas 6. Place all of the ingredients, except the almonds and coconut, in a large bowl and mix to combine. Preheat the oven to 200C/180C Fan/Gas 6. Place all of the ingredients, except the almonds and coconut, in a large bowl and mix to combine. Pour the mixture into a baking dish that is roughly 20x30cm/8x12in. Top evenly with the almonds and coconut and bake for 15 minutes. Pour the mixture into a baking dish that is roughly 20x30cm/8x12in. Top evenly with the almonds and coconut and bake for 15 minutes. Leave to cool slightly and then spoon into four bowls. Serve with more maple syrup, if desired. Leave to cool slightly and then spoon into four bowls. Serve with more maple syrup, if desired."
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"$oid": "68bad0d5eb3bdbfd0cc00a21"
} | 560f09f6a257cf5e50646b5587837ba2c797cd9ca4d34f25eb89599fb0cfd089 | One-pan all-day breakfast recipe
An average of 4.0 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pan_breakfast_bowl_47359_16x9.jpg A hearty and healthy one-pan breakfast to wake you up and get you going. This cooked breakfast is full of vegetables and beans, as well as the traditional sausages and eggs. So you get the best of both worlds. Each serving provides 455 kcal, 22.5g protein, 22g carbohydrates (of which 10.5g sugars), 23g fat (of which 7.5g saturates), 7.5g fibre and 2.3g salt. With a GI of 45 this meal is high protein, low GI. 1 tbsp light olive oil8 x 10% fat pork sausage, cut into chunks6 spring onions, finely chopped200g/7oz mushrooms, thinly sliced2 garlic cloves, crushed400g/14oz cherry tomatoes, halved400g tin baked beans4 large free-range eggs¼ tsp sweet smoked paprika40g/1½oz feta2 tbsp finely chopped flat leaf parsley, to garnish 1 tbsp light olive oil 8 x 10% fat pork sausage, cut into chunks 6 spring onions, finely chopped 200g/7oz mushrooms, thinly sliced 2 garlic cloves, crushed 400g/14oz cherry tomatoes, halved 400g tin baked beans 4 large free-range eggs ¼ tsp sweet smoked paprika 40g/1½oz feta 2 tbsp finely chopped flat leaf parsley, to garnish Method Heat the oil in a large, wide frying pan. Brown the sausages for 2–3 minutes, then remove from the pan and set aside. Add the spring onions and mushrooms to the pan and cook over a medium heat for 3–4 minutes, or until softened. Add the garlic and fry for 1 minute. Add the tomatoes, beans and sausages and simmer for 20 minutes or until the sausages are cooked through. Make four wells in the mixture and crack the eggs into them. Cover the pan and steam for 6–8 minutes, or until the whites are set or cooked to your liking.Sprinkle a little paprika over each egg, crumble over the feta and spoon into bowls. Garnish with the parsley and serve immediately. Heat the oil in a large, wide frying pan. Brown the sausages for 2–3 minutes, then remove from the pan and set aside. Heat the oil in a large, wide frying pan. Brown the sausages for 2–3 minutes, then remove from the pan and set aside. Add the spring onions and mushrooms to the pan and cook over a medium heat for 3–4 minutes, or until softened. Add the garlic and fry for 1 minute. Add the tomatoes, beans and sausages and simmer for 20 minutes or until the sausages are cooked through. Add the spring onions and mushrooms to the pan and cook over a medium heat for 3–4 minutes, or until softened. Add the garlic and fry for 1 minute. Add the tomatoes, beans and sausages and simmer for 20 minutes or until the sausages are cooked through. Make four wells in the mixture and crack the eggs into them. Cover the pan and steam for 6–8 minutes, or until the whites are set or cooked to your liking. Make four wells in the mixture and crack the eggs into them. Cover the pan and steam for 6–8 minutes, or until the whites are set or cooked to your liking. Sprinkle a little paprika over each egg, crumble over the feta and spoon into bowls. Garnish with the parsley and serve immediately. Sprinkle a little paprika over each egg, crumble over the feta and spoon into bowls. Garnish with the parsley and serve immediately. | {
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"delivery_version": "v1.0",
"title": "One-pan all-day breakfast recipe",
"content": "An average of 4.0 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pan_breakfast_bowl_47359_16x9.jpg A hearty and healthy one-pan breakfast to wake you up and get you going. This cooked breakfast is full of vegetables and beans, as well as the traditional sausages and eggs. So you get the best of both worlds. Each serving provides 455 kcal, 22.5g protein, 22g carbohydrates (of which 10.5g sugars), 23g fat (of which 7.5g saturates), 7.5g fibre and 2.3g salt. With a GI of 45 this meal is high protein, low GI. 1 tbsp light olive oil8 x 10% fat pork sausage, cut into chunks6 spring onions, finely chopped200g/7oz mushrooms, thinly sliced2 garlic cloves, crushed400g/14oz cherry tomatoes, halved400g tin baked beans4 large free-range eggs¼ tsp sweet smoked paprika40g/1½oz feta2 tbsp finely chopped flat leaf parsley, to garnish 1 tbsp light olive oil 8 x 10% fat pork sausage, cut into chunks 6 spring onions, finely chopped 200g/7oz mushrooms, thinly sliced 2 garlic cloves, crushed 400g/14oz cherry tomatoes, halved 400g tin baked beans 4 large free-range eggs ¼ tsp sweet smoked paprika 40g/1½oz feta 2 tbsp finely chopped flat leaf parsley, to garnish Method Heat the oil in a large, wide frying pan. Brown the sausages for 2–3 minutes, then remove from the pan and set aside. Add the spring onions and mushrooms to the pan and cook over a medium heat for 3–4 minutes, or until softened. Add the garlic and fry for 1 minute. Add the tomatoes, beans and sausages and simmer for 20 minutes or until the sausages are cooked through. Make four wells in the mixture and crack the eggs into them. Cover the pan and steam for 6–8 minutes, or until the whites are set or cooked to your liking.Sprinkle a little paprika over each egg, crumble over the feta and spoon into bowls. Garnish with the parsley and serve immediately. Heat the oil in a large, wide frying pan. Brown the sausages for 2–3 minutes, then remove from the pan and set aside. Heat the oil in a large, wide frying pan. Brown the sausages for 2–3 minutes, then remove from the pan and set aside. Add the spring onions and mushrooms to the pan and cook over a medium heat for 3–4 minutes, or until softened. Add the garlic and fry for 1 minute. Add the tomatoes, beans and sausages and simmer for 20 minutes or until the sausages are cooked through. Add the spring onions and mushrooms to the pan and cook over a medium heat for 3–4 minutes, or until softened. Add the garlic and fry for 1 minute. Add the tomatoes, beans and sausages and simmer for 20 minutes or until the sausages are cooked through. Make four wells in the mixture and crack the eggs into them. Cover the pan and steam for 6–8 minutes, or until the whites are set or cooked to your liking. Make four wells in the mixture and crack the eggs into them. Cover the pan and steam for 6–8 minutes, or until the whites are set or cooked to your liking. Sprinkle a little paprika over each egg, crumble over the feta and spoon into bowls. Garnish with the parsley and serve immediately. Sprinkle a little paprika over each egg, crumble over the feta and spoon into bowls. Garnish with the parsley and serve immediately."
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"$oid": "68bad0d5eb3bdbfd0cc00a22"
} | d0880110057b203fcc4b3e9cd8b7aa1e99059b78d413081044e38067c8899b31 | Gingerbread pancakes recipe
An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gingerbread_pancakes_89406_16x9.jpg Major brownie points are awarded to those who go the extra mile on a Sunday and rustle up these delicious gingerbread pancakes. If you prefer to have the pancakes plain, then just omit the cinnamon, ground ginger, lemon zest, vanilla and sugar. 225g/8oz self-raising flour3 tbsp soft light brown sugar1 tsp baking powder1 tsp cinnamon2 tsp ground gingerpinch salt½ lemon, zest finely grated (optional)½ vanilla pod, or a couple of drops of vanilla extract (optional)300ml/½ pint semi-skimmed milk1 medium free-range egg4 tbsp sunflower oil12 slices Parma ham or bacon 225g/8oz self-raising flour 3 tbsp soft light brown sugar 1 tsp baking powder 1 tsp cinnamon 2 tsp ground ginger pinch salt ½ lemon, zest finely grated (optional) ½ vanilla pod, or a couple of drops of vanilla extract (optional) 300ml/½ pint semi-skimmed milk 1 medium free-range egg 4 tbsp sunflower oil 12 slices Parma ham or bacon 100ml/3½fl oz maple syrup100ml/3½fl oz sour cream or crème fraîche 100ml/3½fl oz maple syrup 100ml/3½fl oz sour cream or crème fraîche Method Preheat the oven to 110C/90C Fan/Gas ¼ (this will be to keep the pancakes warm as they are cooked in batches). Put the flour, sugar, baking powder, cinnamon, ginger and salt into a large bowl, give them a quick mix and make a well in the centre. Finely grate the lemon zest in, if using. Split the vanilla pod open, scrape the seeds out and add them, too (or vanilla extract). Then gradually pour the milk in bit by bit, stirring all the time to give a smooth mixture. Then beat the egg in well and set aside. Put a drizzle of oil into a large frying pan on a medium heat and cook the Parma ham for 2-3 minutes on each side until nice and crisp. Then remove with tongs and drain on kitchen paper. Keep the ham warm in the oven until ready to serve.Leave the pan on the heat, but reduce the heat to low and add a little bit more oil if need be. Then spoon in four dollops of the pancake mix (to spread to about 10cm/3¼in wide). Leave to cook for about 1-2 minutes until golden, then flip them over and cook for another 1-2 minutes. Slide them onto a baking tray and put in the oven to keep warm. Then, repeat with the remaining mix to make about 12.Once you have made all of the pancakes, divide them between four plates. I like to pile the parma ham high on them and then drizzle with the maple syrup and serve with a dollop of sour cream or crème frâiche. Preheat the oven to 110C/90C Fan/Gas ¼ (this will be to keep the pancakes warm as they are cooked in batches). Preheat the oven to 110C/90C Fan/Gas ¼ (this will be to keep the pancakes warm as they are cooked in batches). Put the flour, sugar, baking powder, cinnamon, ginger and salt into a large bowl, give them a quick mix and make a well in the centre. Finely grate the lemon zest in, if using. Split the vanilla pod open, scrape the seeds out and add them, too (or vanilla extract). Then gradually pour the milk in bit by bit, stirring all the time to give a smooth mixture. Then beat the egg in well and set aside. Put the flour, sugar, baking powder, cinnamon, ginger and salt into a large bowl, give them a quick mix and make a well in the centre. Finely grate the lemon zest in, if using. Split the vanilla pod open, scrape the seeds out and add them, too (or vanilla extract). Then gradually pour the milk in bit by bit, stirring all the time to give a smooth mixture. Then beat the egg in well and set aside. Put a drizzle of oil into a large frying pan on a medium heat and cook the Parma ham for 2-3 minutes on each side until nice and crisp. Then remove with tongs and drain on kitchen paper. Keep the ham warm in the oven until ready to serve. Put a drizzle of oil into a large frying pan on a medium heat and cook the Parma ham for 2-3 minutes on each side until nice and crisp. Then remove with tongs and drain on kitchen paper. Keep the ham warm in the oven until ready to serve. Leave the pan on the heat, but reduce the heat to low and add a little bit more oil if need be. Then spoon in four dollops of the pancake mix (to spread to about 10cm/3¼in wide). Leave to cook for about 1-2 minutes until golden, then flip them over and cook for another 1-2 minutes. Slide them onto a baking tray and put in the oven to keep warm. Then, repeat with the remaining mix to make about 12. Leave the pan on the heat, but reduce the heat to low and add a little bit more oil if need be. Then spoon in four dollops of the pancake mix (to spread to about 10cm/3¼in wide). Leave to cook for about 1-2 minutes until golden, then flip them over and cook for another 1-2 minutes. Slide them onto a baking tray and put in the oven to keep warm. Then, repeat with the remaining mix to make about 12. Once you have made all of the pancakes, divide them between four plates. I like to pile the parma ham high on them and then drizzle with the maple syrup and serve with a dollop of sour cream or crème frâiche. Once you have made all of the pancakes, divide them between four plates. I like to pile the parma ham high on them and then drizzle with the maple syrup and serve with a dollop of sour cream or crème frâiche. | {
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"title": "Gingerbread pancakes 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/gingerbread_pancakes_89406_16x9.jpg Major brownie points are awarded to those who go the extra mile on a Sunday and rustle up these delicious gingerbread pancakes. If you prefer to have the pancakes plain, then just omit the cinnamon, ground ginger, lemon zest, vanilla and sugar. 225g/8oz self-raising flour3 tbsp soft light brown sugar1 tsp baking powder1 tsp cinnamon2 tsp ground gingerpinch salt½ lemon, zest finely grated (optional)½ vanilla pod, or a couple of drops of vanilla extract (optional)300ml/½ pint semi-skimmed milk1 medium free-range egg4 tbsp sunflower oil12 slices Parma ham or bacon 225g/8oz self-raising flour 3 tbsp soft light brown sugar 1 tsp baking powder 1 tsp cinnamon 2 tsp ground ginger pinch salt ½ lemon, zest finely grated (optional) ½ vanilla pod, or a couple of drops of vanilla extract (optional) 300ml/½ pint semi-skimmed milk 1 medium free-range egg 4 tbsp sunflower oil 12 slices Parma ham or bacon 100ml/3½fl oz maple syrup100ml/3½fl oz sour cream or crème fraîche 100ml/3½fl oz maple syrup 100ml/3½fl oz sour cream or crème fraîche Method Preheat the oven to 110C/90C Fan/Gas ¼ (this will be to keep the pancakes warm as they are cooked in batches). Put the flour, sugar, baking powder, cinnamon, ginger and salt into a large bowl, give them a quick mix and make a well in the centre. Finely grate the lemon zest in, if using. Split the vanilla pod open, scrape the seeds out and add them, too (or vanilla extract). Then gradually pour the milk in bit by bit, stirring all the time to give a smooth mixture. Then beat the egg in well and set aside. Put a drizzle of oil into a large frying pan on a medium heat and cook the Parma ham for 2-3 minutes on each side until nice and crisp. Then remove with tongs and drain on kitchen paper. Keep the ham warm in the oven until ready to serve.Leave the pan on the heat, but reduce the heat to low and add a little bit more oil if need be. Then spoon in four dollops of the pancake mix (to spread to about 10cm/3¼in wide). Leave to cook for about 1-2 minutes until golden, then flip them over and cook for another 1-2 minutes. Slide them onto a baking tray and put in the oven to keep warm. Then, repeat with the remaining mix to make about 12.Once you have made all of the pancakes, divide them between four plates. I like to pile the parma ham high on them and then drizzle with the maple syrup and serve with a dollop of sour cream or crème frâiche. Preheat the oven to 110C/90C Fan/Gas ¼ (this will be to keep the pancakes warm as they are cooked in batches). Preheat the oven to 110C/90C Fan/Gas ¼ (this will be to keep the pancakes warm as they are cooked in batches). Put the flour, sugar, baking powder, cinnamon, ginger and salt into a large bowl, give them a quick mix and make a well in the centre. Finely grate the lemon zest in, if using. Split the vanilla pod open, scrape the seeds out and add them, too (or vanilla extract). Then gradually pour the milk in bit by bit, stirring all the time to give a smooth mixture. Then beat the egg in well and set aside. Put the flour, sugar, baking powder, cinnamon, ginger and salt into a large bowl, give them a quick mix and make a well in the centre. Finely grate the lemon zest in, if using. Split the vanilla pod open, scrape the seeds out and add them, too (or vanilla extract). Then gradually pour the milk in bit by bit, stirring all the time to give a smooth mixture. Then beat the egg in well and set aside. Put a drizzle of oil into a large frying pan on a medium heat and cook the Parma ham for 2-3 minutes on each side until nice and crisp. Then remove with tongs and drain on kitchen paper. Keep the ham warm in the oven until ready to serve. Put a drizzle of oil into a large frying pan on a medium heat and cook the Parma ham for 2-3 minutes on each side until nice and crisp. Then remove with tongs and drain on kitchen paper. Keep the ham warm in the oven until ready to serve. Leave the pan on the heat, but reduce the heat to low and add a little bit more oil if need be. Then spoon in four dollops of the pancake mix (to spread to about 10cm/3¼in wide). Leave to cook for about 1-2 minutes until golden, then flip them over and cook for another 1-2 minutes. Slide them onto a baking tray and put in the oven to keep warm. Then, repeat with the remaining mix to make about 12. Leave the pan on the heat, but reduce the heat to low and add a little bit more oil if need be. Then spoon in four dollops of the pancake mix (to spread to about 10cm/3¼in wide). Leave to cook for about 1-2 minutes until golden, then flip them over and cook for another 1-2 minutes. Slide them onto a baking tray and put in the oven to keep warm. Then, repeat with the remaining mix to make about 12. Once you have made all of the pancakes, divide them between four plates. I like to pile the parma ham high on them and then drizzle with the maple syrup and serve with a dollop of sour cream or crème frâiche. Once you have made all of the pancakes, divide them between four plates. I like to pile the parma ham high on them and then drizzle with the maple syrup and serve with a dollop of sour cream or crème frâiche."
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} | c21cd32d560337a90b6d56bfed1e1580c6649f01204b35a94ae2cafec927ace3 | Banana bread loaf recipe
An average of 3.8 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_bread_06221_16x9.jpg Batch-bake this moist, spiced, nutty banana loaf, then eat what you can for breakfast, brunch or tea and freeze the rest. 6 very ripe bananas125ml/4½fl oz vegetable oil115g/4oz butter, softened, plus extra for greasing335g/11½oz caster sugar4 free-range eggs450g/1lb plain flour 2 tsp baking powder1 tbsp ground cinnamon 1 tsp ground cloves ½ tsp salt225g/8oz raisins 225g/8oz pecans 6 very ripe bananas 125ml/4½fl oz vegetable oil 115g/4oz butter, softened, plus extra for greasing 335g/11½oz caster sugar 4 free-range eggs 450g/1lb plain flour 2 tsp baking powder 1 tbsp ground cinnamon 1 tsp ground cloves ½ tsp salt 225g/8oz raisins 225g/8oz pecans Method Preheat the oven to 200C/400F/Gas 6. Grease and line two medium (or three small) loaf tins.Mash the bananas and vegetable oil together in a bowl and set aside. In a separate mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, then stir in the mashed banana mixture until well combined.Mix the flour, baking powder, ground spices and salt together in another bowl and lightly fold into the banana mixture. Add the raisins and pecans and fold together lightly.Spoon the cake mixture into the loaf tins and bake in the oven for 1½ hours, or until risen and golden-brown. Check after one hour and reduce the oven temperature slightly if the loaves are browning too quickly on the top, or cover the loaves loosely with aluminium foil. Leave the banana bread to cool in the tins, then turn out and serve in thick slices. Preheat the oven to 200C/400F/Gas 6. Grease and line two medium (or three small) loaf tins. Preheat the oven to 200C/400F/Gas 6. Grease and line two medium (or three small) loaf tins. Mash the bananas and vegetable oil together in a bowl and set aside. Mash the bananas and vegetable oil together in a bowl and set aside. In a separate mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, then stir in the mashed banana mixture until well combined. In a separate mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, then stir in the mashed banana mixture until well combined. Mix the flour, baking powder, ground spices and salt together in another bowl and lightly fold into the banana mixture. Add the raisins and pecans and fold together lightly. Mix the flour, baking powder, ground spices and salt together in another bowl and lightly fold into the banana mixture. Add the raisins and pecans and fold together lightly. Spoon the cake mixture into the loaf tins and bake in the oven for 1½ hours, or until risen and golden-brown. Check after one hour and reduce the oven temperature slightly if the loaves are browning too quickly on the top, or cover the loaves loosely with aluminium foil. Spoon the cake mixture into the loaf tins and bake in the oven for 1½ hours, or until risen and golden-brown. Check after one hour and reduce the oven temperature slightly if the loaves are browning too quickly on the top, or cover the loaves loosely with aluminium foil. Leave the banana bread to cool in the tins, then turn out and serve in thick slices. Leave the banana bread to cool in the tins, then turn out and serve in thick slices. | {
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"content": "An average of 3.8 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_bread_06221_16x9.jpg Batch-bake this moist, spiced, nutty banana loaf, then eat what you can for breakfast, brunch or tea and freeze the rest. 6 very ripe bananas125ml/4½fl oz vegetable oil115g/4oz butter, softened, plus extra for greasing335g/11½oz caster sugar4 free-range eggs450g/1lb plain flour 2 tsp baking powder1 tbsp ground cinnamon 1 tsp ground cloves ½ tsp salt225g/8oz raisins 225g/8oz pecans 6 very ripe bananas 125ml/4½fl oz vegetable oil 115g/4oz butter, softened, plus extra for greasing 335g/11½oz caster sugar 4 free-range eggs 450g/1lb plain flour 2 tsp baking powder 1 tbsp ground cinnamon 1 tsp ground cloves ½ tsp salt 225g/8oz raisins 225g/8oz pecans Method Preheat the oven to 200C/400F/Gas 6. Grease and line two medium (or three small) loaf tins.Mash the bananas and vegetable oil together in a bowl and set aside. In a separate mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, then stir in the mashed banana mixture until well combined.Mix the flour, baking powder, ground spices and salt together in another bowl and lightly fold into the banana mixture. Add the raisins and pecans and fold together lightly.Spoon the cake mixture into the loaf tins and bake in the oven for 1½ hours, or until risen and golden-brown. Check after one hour and reduce the oven temperature slightly if the loaves are browning too quickly on the top, or cover the loaves loosely with aluminium foil. Leave the banana bread to cool in the tins, then turn out and serve in thick slices. Preheat the oven to 200C/400F/Gas 6. Grease and line two medium (or three small) loaf tins. Preheat the oven to 200C/400F/Gas 6. Grease and line two medium (or three small) loaf tins. Mash the bananas and vegetable oil together in a bowl and set aside. Mash the bananas and vegetable oil together in a bowl and set aside. In a separate mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, then stir in the mashed banana mixture until well combined. In a separate mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, then stir in the mashed banana mixture until well combined. Mix the flour, baking powder, ground spices and salt together in another bowl and lightly fold into the banana mixture. Add the raisins and pecans and fold together lightly. Mix the flour, baking powder, ground spices and salt together in another bowl and lightly fold into the banana mixture. Add the raisins and pecans and fold together lightly. Spoon the cake mixture into the loaf tins and bake in the oven for 1½ hours, or until risen and golden-brown. Check after one hour and reduce the oven temperature slightly if the loaves are browning too quickly on the top, or cover the loaves loosely with aluminium foil. Spoon the cake mixture into the loaf tins and bake in the oven for 1½ hours, or until risen and golden-brown. Check after one hour and reduce the oven temperature slightly if the loaves are browning too quickly on the top, or cover the loaves loosely with aluminium foil. Leave the banana bread to cool in the tins, then turn out and serve in thick slices. Leave the banana bread to cool in the tins, then turn out and serve in thick slices."
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} | 70b708355373d8bfeb550a05c35e778f36f4c413540cd6a367f4779f1f8b3751 | Banana loaf with cream cheese icing recipe
An average of 4.2 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_loaf_with_cream_74679_16x9.jpg Dense and moist, this banana loaf is even more irresistible with a cupcake-style cream cheese icing. You’ll need a cook’s blowtorch for the decoration. 180ml/6fl oz vegetable oil, plus extra for greasing250g/9oz dark brown sugar1½ tsp vanilla extract3 free-range eggs425g/15oz very ripe bananas, peeled (about 3 large or 4 small bananas)120ml/4fl oz natural yoghurt1¼ tsp bicarbonate of soda1¼ tsp baking powder¾ tsp ground cinnamon1½ tsp salt280g/10oz white spelt flour60g/2¼oz raisins1 tbsp caster sugar 180ml/6fl oz vegetable oil, plus extra for greasing 250g/9oz dark brown sugar 1½ tsp vanilla extract 3 free-range eggs 425g/15oz very ripe bananas, peeled (about 3 large or 4 small bananas) 120ml/4fl oz natural yoghurt 1¼ tsp bicarbonate of soda 1¼ tsp baking powder ¾ tsp ground cinnamon 1½ tsp salt 280g/10oz white spelt flour 60g/2¼oz raisins 1 tbsp caster sugar 200g/7oz full-fat cream cheese100g/3½oz icing sugar, sifted1 tsp cornflour75ml/2½fl oz (5 tbsp) double cream 200g/7oz full-fat cream cheese 100g/3½oz icing sugar, sifted 1 tsp cornflour 75ml/2½fl oz (5 tbsp) double cream 1 banana, sliced in half 2 tbsp light brown sugardark chocolate, for grating 1 banana, sliced in half 2 tbsp light brown sugar dark chocolate, for grating Method Preheat the oven to 170C/150C Fan/Gas 3. Grease a 900g/2lb loaf tin and line with baking paper.Whisk together the oil, brown sugar, vanilla extract and eggs in a large bowl.In a separate bowl, mash the bananas with a fork until smooth, then stir in the yoghurt. Sift in the bicarbonate of soda, baking powder, cinnamon and salt and stir to mix.Add the egg mixture to the banana and stir together, then fold in the flour and raisins until well combined. Pour into the prepared tin and sprinkle with the caster sugar.Bake for 1 hour, until well risen and golden brown. A skewer inserted into the centre should come out clean. Leave to cool in the tin for 10–15 minutes, then remove from the tin and leave to cool completely on a wire rack.To make the icing, whisk all the ingredients together in a large bowl, until creamy and smooth and soft peaks form when the whisk is lifted. Put the banana bread on a serving plate. Spread the cream cheese icing over the top in billowing waves.If you would like to decorate further, put the banana halves on a heatproof plate and sprinkle with the light brown sugar. Using a blowtorch, hold the flame just above the banana until all the sugar has caramelised. Arrange the caramelised banana halves on top of the banana bread and grate over the chocolate. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 900g/2lb loaf tin and line with baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 900g/2lb loaf tin and line with baking paper. Whisk together the oil, brown sugar, vanilla extract and eggs in a large bowl. Whisk together the oil, brown sugar, vanilla extract and eggs in a large bowl. In a separate bowl, mash the bananas with a fork until smooth, then stir in the yoghurt. Sift in the bicarbonate of soda, baking powder, cinnamon and salt and stir to mix. In a separate bowl, mash the bananas with a fork until smooth, then stir in the yoghurt. Sift in the bicarbonate of soda, baking powder, cinnamon and salt and stir to mix. Add the egg mixture to the banana and stir together, then fold in the flour and raisins until well combined. Pour into the prepared tin and sprinkle with the caster sugar. Add the egg mixture to the banana and stir together, then fold in the flour and raisins until well combined. Pour into the prepared tin and sprinkle with the caster sugar. Bake for 1 hour, until well risen and golden brown. A skewer inserted into the centre should come out clean. Leave to cool in the tin for 10–15 minutes, then remove from the tin and leave to cool completely on a wire rack. Bake for 1 hour, until well risen and golden brown. A skewer inserted into the centre should come out clean. Leave to cool in the tin for 10–15 minutes, then remove from the tin and leave to cool completely on a wire rack. To make the icing, whisk all the ingredients together in a large bowl, until creamy and smooth and soft peaks form when the whisk is lifted. To make the icing, whisk all the ingredients together in a large bowl, until creamy and smooth and soft peaks form when the whisk is lifted. Put the banana bread on a serving plate. Spread the cream cheese icing over the top in billowing waves. Put the banana bread on a serving plate. Spread the cream cheese icing over the top in billowing waves. If you would like to decorate further, put the banana halves on a heatproof plate and sprinkle with the light brown sugar. Using a blowtorch, hold the flame just above the banana until all the sugar has caramelised. Arrange the caramelised banana halves on top of the banana bread and grate over the chocolate. If you would like to decorate further, put the banana halves on a heatproof plate and sprinkle with the light brown sugar. Using a blowtorch, hold the flame just above the banana until all the sugar has caramelised. Arrange the caramelised banana halves on top of the banana bread and grate over the chocolate. | {
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"content": "An average of 4.2 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_loaf_with_cream_74679_16x9.jpg Dense and moist, this banana loaf is even more irresistible with a cupcake-style cream cheese icing. You’ll need a cook’s blowtorch for the decoration. 180ml/6fl oz vegetable oil, plus extra for greasing250g/9oz dark brown sugar1½ tsp vanilla extract3 free-range eggs425g/15oz very ripe bananas, peeled (about 3 large or 4 small bananas)120ml/4fl oz natural yoghurt1¼ tsp bicarbonate of soda1¼ tsp baking powder¾ tsp ground cinnamon1½ tsp salt280g/10oz white spelt flour60g/2¼oz raisins1 tbsp caster sugar 180ml/6fl oz vegetable oil, plus extra for greasing 250g/9oz dark brown sugar 1½ tsp vanilla extract 3 free-range eggs 425g/15oz very ripe bananas, peeled (about 3 large or 4 small bananas) 120ml/4fl oz natural yoghurt 1¼ tsp bicarbonate of soda 1¼ tsp baking powder ¾ tsp ground cinnamon 1½ tsp salt 280g/10oz white spelt flour 60g/2¼oz raisins 1 tbsp caster sugar 200g/7oz full-fat cream cheese100g/3½oz icing sugar, sifted1 tsp cornflour75ml/2½fl oz (5 tbsp) double cream 200g/7oz full-fat cream cheese 100g/3½oz icing sugar, sifted 1 tsp cornflour 75ml/2½fl oz (5 tbsp) double cream 1 banana, sliced in half 2 tbsp light brown sugardark chocolate, for grating 1 banana, sliced in half 2 tbsp light brown sugar dark chocolate, for grating Method Preheat the oven to 170C/150C Fan/Gas 3. Grease a 900g/2lb loaf tin and line with baking paper.Whisk together the oil, brown sugar, vanilla extract and eggs in a large bowl.In a separate bowl, mash the bananas with a fork until smooth, then stir in the yoghurt. Sift in the bicarbonate of soda, baking powder, cinnamon and salt and stir to mix.Add the egg mixture to the banana and stir together, then fold in the flour and raisins until well combined. Pour into the prepared tin and sprinkle with the caster sugar.Bake for 1 hour, until well risen and golden brown. A skewer inserted into the centre should come out clean. Leave to cool in the tin for 10–15 minutes, then remove from the tin and leave to cool completely on a wire rack.To make the icing, whisk all the ingredients together in a large bowl, until creamy and smooth and soft peaks form when the whisk is lifted. Put the banana bread on a serving plate. Spread the cream cheese icing over the top in billowing waves.If you would like to decorate further, put the banana halves on a heatproof plate and sprinkle with the light brown sugar. Using a blowtorch, hold the flame just above the banana until all the sugar has caramelised. Arrange the caramelised banana halves on top of the banana bread and grate over the chocolate. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 900g/2lb loaf tin and line with baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 900g/2lb loaf tin and line with baking paper. Whisk together the oil, brown sugar, vanilla extract and eggs in a large bowl. Whisk together the oil, brown sugar, vanilla extract and eggs in a large bowl. In a separate bowl, mash the bananas with a fork until smooth, then stir in the yoghurt. Sift in the bicarbonate of soda, baking powder, cinnamon and salt and stir to mix. In a separate bowl, mash the bananas with a fork until smooth, then stir in the yoghurt. Sift in the bicarbonate of soda, baking powder, cinnamon and salt and stir to mix. Add the egg mixture to the banana and stir together, then fold in the flour and raisins until well combined. Pour into the prepared tin and sprinkle with the caster sugar. Add the egg mixture to the banana and stir together, then fold in the flour and raisins until well combined. Pour into the prepared tin and sprinkle with the caster sugar. Bake for 1 hour, until well risen and golden brown. A skewer inserted into the centre should come out clean. Leave to cool in the tin for 10–15 minutes, then remove from the tin and leave to cool completely on a wire rack. Bake for 1 hour, until well risen and golden brown. A skewer inserted into the centre should come out clean. Leave to cool in the tin for 10–15 minutes, then remove from the tin and leave to cool completely on a wire rack. To make the icing, whisk all the ingredients together in a large bowl, until creamy and smooth and soft peaks form when the whisk is lifted. To make the icing, whisk all the ingredients together in a large bowl, until creamy and smooth and soft peaks form when the whisk is lifted. Put the banana bread on a serving plate. Spread the cream cheese icing over the top in billowing waves. Put the banana bread on a serving plate. Spread the cream cheese icing over the top in billowing waves. If you would like to decorate further, put the banana halves on a heatproof plate and sprinkle with the light brown sugar. Using a blowtorch, hold the flame just above the banana until all the sugar has caramelised. Arrange the caramelised banana halves on top of the banana bread and grate over the chocolate. If you would like to decorate further, put the banana halves on a heatproof plate and sprinkle with the light brown sugar. Using a blowtorch, hold the flame just above the banana until all the sugar has caramelised. Arrange the caramelised banana halves on top of the banana bread and grate over the chocolate."
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} | 5dffa443e1e086adeaed934e06b117d391cda7c20c6a8c4de104118dacb0cd24 | Banana and chocolate cake recipe
An average of 4.6 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_banana_cake_06955_16x9.jpg If chocolate banana bread wasn't delicous enough, go even fruther with this banana and chocolate cake. You can freestyle on this chocolatey loaf, by switching up the nuts or mixing in milk and white chocolate. 250g/9oz plain flour25g/1oz cocoa powder1 tsp baking powder¼ tsp bicarbonate of sodapinch salt200g/7oz golden caster sugar2 very ripe bananas, peeled and mashed2 free-range eggs, beaten125g/4½oz butter, melted100g/3½oz good-quality white chocolate, chopped50g/2oz toasted chopped hazelnuts 250g/9oz plain flour 25g/1oz cocoa powder 1 tsp baking powder ¼ tsp bicarbonate of soda pinch salt 200g/7oz golden caster sugar 2 very ripe bananas, peeled and mashed 2 free-range eggs, beaten 125g/4½oz butter, melted 100g/3½oz good-quality white chocolate, chopped 50g/2oz toasted chopped hazelnuts Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a loaf tin.Sift the plain flour, cocoa powder, baking powder, bicarbonate of soda, salt and sugar into a large bowl and mix until well combined.Place the bananas in a separate bowl, stir in the eggs and melted butter.Fold the banana mixture into the flour mixture until just combined. Fold in the chocolate and nuts and spoon the mixture into the loaf tin.Bake for 50–60 minutes, or until the cake is risen and a skewer inserted in the centre comes out clean. Remove the cake from the oven, cool on a wire rack for 10 minutes, then remove the cake from the tin. Serve in slices. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a loaf tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a loaf tin. Sift the plain flour, cocoa powder, baking powder, bicarbonate of soda, salt and sugar into a large bowl and mix until well combined. Sift the plain flour, cocoa powder, baking powder, bicarbonate of soda, salt and sugar into a large bowl and mix until well combined. Place the bananas in a separate bowl, stir in the eggs and melted butter. Place the bananas in a separate bowl, stir in the eggs and melted butter. Fold the banana mixture into the flour mixture until just combined. Fold in the chocolate and nuts and spoon the mixture into the loaf tin. Fold the banana mixture into the flour mixture until just combined. Fold in the chocolate and nuts and spoon the mixture into the loaf tin. Bake for 50–60 minutes, or until the cake is risen and a skewer inserted in the centre comes out clean. Remove the cake from the oven, cool on a wire rack for 10 minutes, then remove the cake from the tin. Serve in slices. Bake for 50–60 minutes, or until the cake is risen and a skewer inserted in the centre comes out clean. Remove the cake from the oven, cool on a wire rack for 10 minutes, then remove the cake from the tin. Serve in slices. Recipe tips This chocolate banana cake can be double wrapped in cling film and frozen for up to 3 months. Defrost, wrapped, at room temperature for about 3 hours. | {
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"title": "Banana and chocolate cake recipe",
"content": "An average of 4.6 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_banana_cake_06955_16x9.jpg If chocolate banana bread wasn't delicous enough, go even fruther with this banana and chocolate cake. You can freestyle on this chocolatey loaf, by switching up the nuts or mixing in milk and white chocolate. 250g/9oz plain flour25g/1oz cocoa powder1 tsp baking powder¼ tsp bicarbonate of sodapinch salt200g/7oz golden caster sugar2 very ripe bananas, peeled and mashed2 free-range eggs, beaten125g/4½oz butter, melted100g/3½oz good-quality white chocolate, chopped50g/2oz toasted chopped hazelnuts 250g/9oz plain flour 25g/1oz cocoa powder 1 tsp baking powder ¼ tsp bicarbonate of soda pinch salt 200g/7oz golden caster sugar 2 very ripe bananas, peeled and mashed 2 free-range eggs, beaten 125g/4½oz butter, melted 100g/3½oz good-quality white chocolate, chopped 50g/2oz toasted chopped hazelnuts Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a loaf tin.Sift the plain flour, cocoa powder, baking powder, bicarbonate of soda, salt and sugar into a large bowl and mix until well combined.Place the bananas in a separate bowl, stir in the eggs and melted butter.Fold the banana mixture into the flour mixture until just combined. Fold in the chocolate and nuts and spoon the mixture into the loaf tin.Bake for 50–60 minutes, or until the cake is risen and a skewer inserted in the centre comes out clean. Remove the cake from the oven, cool on a wire rack for 10 minutes, then remove the cake from the tin. Serve in slices. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a loaf tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a loaf tin. Sift the plain flour, cocoa powder, baking powder, bicarbonate of soda, salt and sugar into a large bowl and mix until well combined. Sift the plain flour, cocoa powder, baking powder, bicarbonate of soda, salt and sugar into a large bowl and mix until well combined. Place the bananas in a separate bowl, stir in the eggs and melted butter. Place the bananas in a separate bowl, stir in the eggs and melted butter. Fold the banana mixture into the flour mixture until just combined. Fold in the chocolate and nuts and spoon the mixture into the loaf tin. Fold the banana mixture into the flour mixture until just combined. Fold in the chocolate and nuts and spoon the mixture into the loaf tin. Bake for 50–60 minutes, or until the cake is risen and a skewer inserted in the centre comes out clean. Remove the cake from the oven, cool on a wire rack for 10 minutes, then remove the cake from the tin. Serve in slices. Bake for 50–60 minutes, or until the cake is risen and a skewer inserted in the centre comes out clean. Remove the cake from the oven, cool on a wire rack for 10 minutes, then remove the cake from the tin. Serve in slices. Recipe tips This chocolate banana cake can be double wrapped in cling film and frozen for up to 3 months. Defrost, wrapped, at room temperature for about 3 hours."
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} | 1435ea6d0e8ce41dea9c12b564f851315c73495821ec97fdc4a3da63350f9c09 | Hot fudge sauce recipe
An average of 3.8 out of 5 stars from 4 ratings Our chocolate hot fudge sauce recipe makes a thick and shiny sauce with a touch of caramel and vanilla flavours. 340g/12oz granulated sugar 85g/3oz brown sugar 100g/3½oz cocoa powder 30g/1oz plain flour ½ tsp salt 1 x 400g/14oz can evaporated milk 250ml/9fl oz water 2 tbsp butter 2 tsp vanilla extract 340g/12oz granulated sugar 85g/3oz brown sugar 100g/3½oz cocoa powder 30g/1oz plain flour ½ tsp salt 1 x 400g/14oz can evaporated milk 250ml/9fl oz water 2 tbsp butter 2 tsp vanilla extract Method Place the granulated and brown sugar, cocoa powder, flour and salt into a saucepan. Add the evaporated milk, water and butter and bring slowly to the boil, stirring constantly. Once boiling, cook for five minutes.Remove the sauce from the heat and allow to cool slightly. Stir in the vanilla extract.Serve poured over vanilla ice cream. Place the granulated and brown sugar, cocoa powder, flour and salt into a saucepan. Add the evaporated milk, water and butter and bring slowly to the boil, stirring constantly. Once boiling, cook for five minutes. Place the granulated and brown sugar, cocoa powder, flour and salt into a saucepan. Add the evaporated milk, water and butter and bring slowly to the boil, stirring constantly. Once boiling, cook for five minutes. Remove the sauce from the heat and allow to cool slightly. Stir in the vanilla extract. Remove the sauce from the heat and allow to cool slightly. Stir in the vanilla extract. Serve poured over vanilla ice cream. Serve poured over vanilla ice cream. | {
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"title": "Hot fudge sauce recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings Our chocolate hot fudge sauce recipe makes a thick and shiny sauce with a touch of caramel and vanilla flavours. 340g/12oz granulated sugar 85g/3oz brown sugar 100g/3½oz cocoa powder 30g/1oz plain flour ½ tsp salt 1 x 400g/14oz can evaporated milk 250ml/9fl oz water 2 tbsp butter 2 tsp vanilla extract 340g/12oz granulated sugar 85g/3oz brown sugar 100g/3½oz cocoa powder 30g/1oz plain flour ½ tsp salt 1 x 400g/14oz can evaporated milk 250ml/9fl oz water 2 tbsp butter 2 tsp vanilla extract Method Place the granulated and brown sugar, cocoa powder, flour and salt into a saucepan. Add the evaporated milk, water and butter and bring slowly to the boil, stirring constantly. Once boiling, cook for five minutes.Remove the sauce from the heat and allow to cool slightly. Stir in the vanilla extract.Serve poured over vanilla ice cream. Place the granulated and brown sugar, cocoa powder, flour and salt into a saucepan. Add the evaporated milk, water and butter and bring slowly to the boil, stirring constantly. Once boiling, cook for five minutes. Place the granulated and brown sugar, cocoa powder, flour and salt into a saucepan. Add the evaporated milk, water and butter and bring slowly to the boil, stirring constantly. Once boiling, cook for five minutes. Remove the sauce from the heat and allow to cool slightly. Stir in the vanilla extract. Remove the sauce from the heat and allow to cool slightly. Stir in the vanilla extract. Serve poured over vanilla ice cream. Serve poured over vanilla ice cream."
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} | d7d79d549099d556508bec95665ba300596fb7b6a169a14f146bd2d5cf311668 | Strawberry and banana smoothie recipe
An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_and_banana_59753_16x9.jpg This fruity smoothie makes a fantastic quick breakfast. You can make it with just strawberries, bananas and milk, but adding peanut butter and vanilla takes it to a whole new level. Each serving provides 285 kcals, 10g protein, 32g carbohydrates (of which 29g sugars) 12g fat (of which 5.5g saturates), 4g fibre and 0.3g salt. 5 large strawberries, stalks removed1 banana, peeled, sliced and frozen180ml/6¼fl oz milk or dairy-free alternative, such as oat milk, chilled1 tsp vanilla bean paste 2 tsp lemon juice 2 tsp peanut butter 5 large strawberries, stalks removed 1 banana, peeled, sliced and frozen 180ml/6¼fl oz milk or dairy-free alternative, such as oat milk, chilled 1 tsp vanilla bean paste 2 tsp lemon juice 2 tsp peanut butter Method Place all of the ingredients in a blender. Start blending on a low speed to bring all the ingredients together, and gradually increase the speed until the smoothie is smooth and creamy. Pour into a chilled glass and serve immediately. Place all of the ingredients in a blender. Start blending on a low speed to bring all the ingredients together, and gradually increase the speed until the smoothie is smooth and creamy. Place all of the ingredients in a blender. Start blending on a low speed to bring all the ingredients together, and gradually increase the speed until the smoothie is smooth and creamy. Pour into a chilled glass and serve immediately. Pour into a chilled glass and serve immediately. Recipe tips Frozen bananas chill the smoothie and help to make it extra thick and creamy. If you have a surplus of ripe bananas, or you make a lot of smoothies, keep a sealed bag of peeled and sliced bananas in the freezer ready to use. | {
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"content": "An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_and_banana_59753_16x9.jpg This fruity smoothie makes a fantastic quick breakfast. You can make it with just strawberries, bananas and milk, but adding peanut butter and vanilla takes it to a whole new level. Each serving provides 285 kcals, 10g protein, 32g carbohydrates (of which 29g sugars) 12g fat (of which 5.5g saturates), 4g fibre and 0.3g salt. 5 large strawberries, stalks removed1 banana, peeled, sliced and frozen180ml/6¼fl oz milk or dairy-free alternative, such as oat milk, chilled1 tsp vanilla bean paste 2 tsp lemon juice 2 tsp peanut butter 5 large strawberries, stalks removed 1 banana, peeled, sliced and frozen 180ml/6¼fl oz milk or dairy-free alternative, such as oat milk, chilled 1 tsp vanilla bean paste 2 tsp lemon juice 2 tsp peanut butter Method Place all of the ingredients in a blender. Start blending on a low speed to bring all the ingredients together, and gradually increase the speed until the smoothie is smooth and creamy. Pour into a chilled glass and serve immediately. Place all of the ingredients in a blender. Start blending on a low speed to bring all the ingredients together, and gradually increase the speed until the smoothie is smooth and creamy. Place all of the ingredients in a blender. Start blending on a low speed to bring all the ingredients together, and gradually increase the speed until the smoothie is smooth and creamy. Pour into a chilled glass and serve immediately. Pour into a chilled glass and serve immediately. Recipe tips Frozen bananas chill the smoothie and help to make it extra thick and creamy. If you have a surplus of ripe bananas, or you make a lot of smoothies, keep a sealed bag of peeled and sliced bananas in the freezer ready to use."
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} | 74c3cdbc27c321b83ee46ce4349758de7d8485a2f119bde0052fee5338f8a7ba | Gluten-free Victoria sponge cake recipe
An average of 4.3 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_victoria_02196_16x9.jpg Don’t miss out on a Victoria sponge just because you’re avoiding gluten. This easy recipe is just perfect with your favourite jam and a dusting of icing sugar. 225g/8oz caster sugar4 free-range eggs1 tsp vanilla extract225g/8oz butter, cubed and well-softened, plus extra for greasing250g/9oz gluten-free white self-raising flour1 tsp gluten-free baking powder125g/4½oz jam (raspberry, strawberry and blackcurrant all work well)1 tbsp icing sugar, sifted 225g/8oz caster sugar 4 free-range eggs 1 tsp vanilla extract 225g/8oz butter, cubed and well-softened, plus extra for greasing 250g/9oz gluten-free white self-raising flour 1 tsp gluten-free baking powder 125g/4½oz jam (raspberry, strawberry and blackcurrant all work well) 1 tbsp icing sugar, sifted Method Preheat the oven to 190C/170C Fan/Gas 5. Butter two 20cm/8in loose-based sandwich tins and line the bases with circles of baking paper. Beat the sugar, eggs and vanilla until very pale, smooth and thick. It’s best to do this with electric beaters or a food mixer for around 5 minutes: the whisk should leave a thin trail of batter when lifted from the bowl. Add the butter, flour and baking powder and beat together for 1–2 minutes more until smooth. Divide the mixture evenly between the prepared tins and smooth the surface. Bake on the same shelf in the centre of the oven for 20–22 minutes, or until well risen, golden-brown and just beginning to shrink back from the sides of the tin. Remove the tins from the oven and leave to cool for 15 minutes before turning out on to a wire rack. Peel off the baking paper and leave to cool completely.Place one of the sponges on a plate or cake stand. Stir the jam to loosen and spoon onto the cake. Spread almost all the way to the edges. Sandwich the cakes together and dust with sifted icing sugar. Preheat the oven to 190C/170C Fan/Gas 5. Butter two 20cm/8in loose-based sandwich tins and line the bases with circles of baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Butter two 20cm/8in loose-based sandwich tins and line the bases with circles of baking paper. Beat the sugar, eggs and vanilla until very pale, smooth and thick. It’s best to do this with electric beaters or a food mixer for around 5 minutes: the whisk should leave a thin trail of batter when lifted from the bowl. Beat the sugar, eggs and vanilla until very pale, smooth and thick. It’s best to do this with electric beaters or a food mixer for around 5 minutes: the whisk should leave a thin trail of batter when lifted from the bowl. Add the butter, flour and baking powder and beat together for 1–2 minutes more until smooth. Add the butter, flour and baking powder and beat together for 1–2 minutes more until smooth. Divide the mixture evenly between the prepared tins and smooth the surface. Bake on the same shelf in the centre of the oven for 20–22 minutes, or until well risen, golden-brown and just beginning to shrink back from the sides of the tin. Divide the mixture evenly between the prepared tins and smooth the surface. Bake on the same shelf in the centre of the oven for 20–22 minutes, or until well risen, golden-brown and just beginning to shrink back from the sides of the tin. Remove the tins from the oven and leave to cool for 15 minutes before turning out on to a wire rack. Peel off the baking paper and leave to cool completely. Remove the tins from the oven and leave to cool for 15 minutes before turning out on to a wire rack. Peel off the baking paper and leave to cool completely. Place one of the sponges on a plate or cake stand. Stir the jam to loosen and spoon onto the cake. Spread almost all the way to the edges. Sandwich the cakes together and dust with sifted icing sugar. Place one of the sponges on a plate or cake stand. Stir the jam to loosen and spoon onto the cake. Spread almost all the way to the edges. Sandwich the cakes together and dust with sifted icing sugar. Recipe tips Soften the cubed butter for at least an hour at room temperature or very gently in the microwave, taking care not to melt it. | {
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"title": "Gluten-free Victoria sponge cake recipe",
"content": "An average of 4.3 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_victoria_02196_16x9.jpg Don’t miss out on a Victoria sponge just because you’re avoiding gluten. This easy recipe is just perfect with your favourite jam and a dusting of icing sugar. 225g/8oz caster sugar4 free-range eggs1 tsp vanilla extract225g/8oz butter, cubed and well-softened, plus extra for greasing250g/9oz gluten-free white self-raising flour1 tsp gluten-free baking powder125g/4½oz jam (raspberry, strawberry and blackcurrant all work well)1 tbsp icing sugar, sifted 225g/8oz caster sugar 4 free-range eggs 1 tsp vanilla extract 225g/8oz butter, cubed and well-softened, plus extra for greasing 250g/9oz gluten-free white self-raising flour 1 tsp gluten-free baking powder 125g/4½oz jam (raspberry, strawberry and blackcurrant all work well) 1 tbsp icing sugar, sifted Method Preheat the oven to 190C/170C Fan/Gas 5. Butter two 20cm/8in loose-based sandwich tins and line the bases with circles of baking paper. Beat the sugar, eggs and vanilla until very pale, smooth and thick. It’s best to do this with electric beaters or a food mixer for around 5 minutes: the whisk should leave a thin trail of batter when lifted from the bowl. Add the butter, flour and baking powder and beat together for 1–2 minutes more until smooth. Divide the mixture evenly between the prepared tins and smooth the surface. Bake on the same shelf in the centre of the oven for 20–22 minutes, or until well risen, golden-brown and just beginning to shrink back from the sides of the tin. Remove the tins from the oven and leave to cool for 15 minutes before turning out on to a wire rack. Peel off the baking paper and leave to cool completely.Place one of the sponges on a plate or cake stand. Stir the jam to loosen and spoon onto the cake. Spread almost all the way to the edges. Sandwich the cakes together and dust with sifted icing sugar. Preheat the oven to 190C/170C Fan/Gas 5. Butter two 20cm/8in loose-based sandwich tins and line the bases with circles of baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Butter two 20cm/8in loose-based sandwich tins and line the bases with circles of baking paper. Beat the sugar, eggs and vanilla until very pale, smooth and thick. It’s best to do this with electric beaters or a food mixer for around 5 minutes: the whisk should leave a thin trail of batter when lifted from the bowl. Beat the sugar, eggs and vanilla until very pale, smooth and thick. It’s best to do this with electric beaters or a food mixer for around 5 minutes: the whisk should leave a thin trail of batter when lifted from the bowl. Add the butter, flour and baking powder and beat together for 1–2 minutes more until smooth. Add the butter, flour and baking powder and beat together for 1–2 minutes more until smooth. Divide the mixture evenly between the prepared tins and smooth the surface. Bake on the same shelf in the centre of the oven for 20–22 minutes, or until well risen, golden-brown and just beginning to shrink back from the sides of the tin. Divide the mixture evenly between the prepared tins and smooth the surface. Bake on the same shelf in the centre of the oven for 20–22 minutes, or until well risen, golden-brown and just beginning to shrink back from the sides of the tin. Remove the tins from the oven and leave to cool for 15 minutes before turning out on to a wire rack. Peel off the baking paper and leave to cool completely. Remove the tins from the oven and leave to cool for 15 minutes before turning out on to a wire rack. Peel off the baking paper and leave to cool completely. Place one of the sponges on a plate or cake stand. Stir the jam to loosen and spoon onto the cake. Spread almost all the way to the edges. Sandwich the cakes together and dust with sifted icing sugar. Place one of the sponges on a plate or cake stand. Stir the jam to loosen and spoon onto the cake. Spread almost all the way to the edges. Sandwich the cakes together and dust with sifted icing sugar. Recipe tips Soften the cubed butter for at least an hour at room temperature or very gently in the microwave, taking care not to melt it."
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} | 2f426f36e7842664dd2238da8007e4263261f43c369d459abee087ede510a817 | Mary’s Victoria sandwich with buttercream recipe
An average of 4.3 out of 5 stars from 75 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marys_victoria_sandwich_58140_16x9.jpg For the final technical challenge Mary Berry asked the bakers to make this simple sponge with homemade jam and buttercream – without a recipe. We won't be so unkind. Mary's perfect Victoria sponge recipe with buttercream is yours. For this recipe you will need two 20cm/8in sandwich tins, an electric mixer and piping bag fitted with plain nozzle. 4 large free-range eggs 225g/8oz caster sugar, plus extra for sprinkling 225g/8oz self-raising flour 1 level tsp baking powder 225g/8oz unsalted butter, softened, plus extra for greasing 4 large free-range eggs 225g/8oz caster sugar, plus extra for sprinkling 225g/8oz self-raising flour 1 level tsp baking powder 225g/8oz unsalted butter, softened, plus extra for greasing 200g/7oz raspberries 250g/9oz jam sugar 200g/7oz raspberries 250g/9oz jam sugar 100g/3½oz unsalted butter, softened 200g/7oz icing sugar, sifted 2 tbsp milk 100g/3½oz unsalted butter, softened 200g/7oz icing sugar, sifted 2 tbsp milk Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking paper. Break the eggs into a large mixing bowl, add the sugar, flour, baking powder and soft butter. Mix everything together until well combined. Be careful not to over-mix – as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency. Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes. Place the tins on the middle shelf of the oven and bake for 25 minutes. Don’t be tempted to open the door while they’re cooking, but after 20 minutes do look through the door to check them. While the cakes are cooking, make the jam. Put the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in the tins for 5 minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack. Set aside to cool completely. For the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Add the remaining tablespoon of milk if the buttercream is too thick. Spoon the buttercream into a piping bag fitted with a plain nozzle. To assemble, choose the sponge with the best top, then put the other cake top-down on to a serving plate. Spread with the jam then pipe the buttercream on top of the jam. Place the other sponge on top (top uppermost) and sprinkle with caster sugar to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking paper. Break the eggs into a large mixing bowl, add the sugar, flour, baking powder and soft butter. Mix everything together until well combined. Be careful not to over-mix – as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency. Break the eggs into a large mixing bowl, add the sugar, flour, baking powder and soft butter. Mix everything together until well combined. Be careful not to over-mix – as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency. Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes. Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes. Place the tins on the middle shelf of the oven and bake for 25 minutes. Don’t be tempted to open the door while they’re cooking, but after 20 minutes do look through the door to check them. Place the tins on the middle shelf of the oven and bake for 25 minutes. Don’t be tempted to open the door while they’re cooking, but after 20 minutes do look through the door to check them. While the cakes are cooking, make the jam. Put the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set. While the cakes are cooking, make the jam. Put the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in the tins for 5 minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in the tins for 5 minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack. Set aside to cool completely. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack. Set aside to cool completely. For the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Add the remaining tablespoon of milk if the buttercream is too thick. Spoon the buttercream into a piping bag fitted with a plain nozzle. For the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Add the remaining tablespoon of milk if the buttercream is too thick. Spoon the buttercream into a piping bag fitted with a plain nozzle. To assemble, choose the sponge with the best top, then put the other cake top-down on to a serving plate. Spread with the jam then pipe the buttercream on top of the jam. Place the other sponge on top (top uppermost) and sprinkle with caster sugar to serve. To assemble, choose the sponge with the best top, then put the other cake top-down on to a serving plate. Spread with the jam then pipe the buttercream on top of the jam. Place the other sponge on top (top uppermost) and sprinkle with caster sugar to serve. | {
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"title": "Mary’s Victoria sandwich with buttercream recipe",
"content": "An average of 4.3 out of 5 stars from 75 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marys_victoria_sandwich_58140_16x9.jpg For the final technical challenge Mary Berry asked the bakers to make this simple sponge with homemade jam and buttercream – without a recipe. We won't be so unkind. Mary's perfect Victoria sponge recipe with buttercream is yours. For this recipe you will need two 20cm/8in sandwich tins, an electric mixer and piping bag fitted with plain nozzle. 4 large free-range eggs 225g/8oz caster sugar, plus extra for sprinkling 225g/8oz self-raising flour 1 level tsp baking powder 225g/8oz unsalted butter, softened, plus extra for greasing 4 large free-range eggs 225g/8oz caster sugar, plus extra for sprinkling 225g/8oz self-raising flour 1 level tsp baking powder 225g/8oz unsalted butter, softened, plus extra for greasing 200g/7oz raspberries 250g/9oz jam sugar 200g/7oz raspberries 250g/9oz jam sugar 100g/3½oz unsalted butter, softened 200g/7oz icing sugar, sifted 2 tbsp milk 100g/3½oz unsalted butter, softened 200g/7oz icing sugar, sifted 2 tbsp milk Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking paper. Break the eggs into a large mixing bowl, add the sugar, flour, baking powder and soft butter. Mix everything together until well combined. Be careful not to over-mix – as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency. Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes. Place the tins on the middle shelf of the oven and bake for 25 minutes. Don’t be tempted to open the door while they’re cooking, but after 20 minutes do look through the door to check them. While the cakes are cooking, make the jam. Put the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in the tins for 5 minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack. Set aside to cool completely. For the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Add the remaining tablespoon of milk if the buttercream is too thick. Spoon the buttercream into a piping bag fitted with a plain nozzle. To assemble, choose the sponge with the best top, then put the other cake top-down on to a serving plate. Spread with the jam then pipe the buttercream on top of the jam. Place the other sponge on top (top uppermost) and sprinkle with caster sugar to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking paper. Break the eggs into a large mixing bowl, add the sugar, flour, baking powder and soft butter. Mix everything together until well combined. Be careful not to over-mix – as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency. Break the eggs into a large mixing bowl, add the sugar, flour, baking powder and soft butter. Mix everything together until well combined. Be careful not to over-mix – as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency. Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes. Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes. Place the tins on the middle shelf of the oven and bake for 25 minutes. Don’t be tempted to open the door while they’re cooking, but after 20 minutes do look through the door to check them. Place the tins on the middle shelf of the oven and bake for 25 minutes. Don’t be tempted to open the door while they’re cooking, but after 20 minutes do look through the door to check them. While the cakes are cooking, make the jam. Put the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set. While the cakes are cooking, make the jam. Put the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in the tins for 5 minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in the tins for 5 minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack. Set aside to cool completely. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack. Set aside to cool completely. For the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Add the remaining tablespoon of milk if the buttercream is too thick. Spoon the buttercream into a piping bag fitted with a plain nozzle. For the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Add the remaining tablespoon of milk if the buttercream is too thick. Spoon the buttercream into a piping bag fitted with a plain nozzle. To assemble, choose the sponge with the best top, then put the other cake top-down on to a serving plate. Spread with the jam then pipe the buttercream on top of the jam. Place the other sponge on top (top uppermost) and sprinkle with caster sugar to serve. To assemble, choose the sponge with the best top, then put the other cake top-down on to a serving plate. Spread with the jam then pipe the buttercream on top of the jam. Place the other sponge on top (top uppermost) and sprinkle with caster sugar to serve."
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} | f789f14b76d042276d6c79ece279fdd92920fca599c88d28eebd5c42ce636f4b | Mini Victoria sandwiches recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_vicotria_sandwich_38131_16x9.jpg You could experiment with these pretty petits fours using any favourite sponge cake recipe. 450g/1lb strawberries, chopped300g/10½oz jam sugar 450g/1lb strawberries, chopped 300g/10½oz jam sugar 225g/8oz self-raising flour4 free-range eggs225g/8oz caster sugar225g/8oz margarinevanilla extract 225g/8oz self-raising flour 4 free-range eggs 225g/8oz caster sugar 225g/8oz margarine vanilla extract 250g/9oz icing sugar, plus extra for dusting65g/2¼oz butter1 tbsp milk 250g/9oz icing sugar, plus extra for dusting 65g/2¼oz butter 1 tbsp milk Method Preheat the oven to 190C/375F/Gas 5. Line two Swiss roll tins with greaseproof paper.For the jam, place the strawberries and sugar in a heavy-based saucepan, bring to a boil and cook for 10 minutes. Transfer to a bowl and set aside to cool.For the sponge, beat all of the ingredients in a bowl until light and fluffy. Spread the mixture out into a Swiss roll tin, flatten with a palette knife and bake in the oven for 18-20 minutes or until golden-brown and cooked through.Carefully turn the sponge cake out onto a wire rack, peel off the paper and set aside to cool.For the buttercream, sift the icing sugar into a bowl. Add the butter and milk and beat until smooth. Spoon the buttercream into a piping bag fitted with a small star nozzle.Cut 24 x 5cm/2in circles from the sponges, then cut each circle into two sandwich halves. Spread twelve halves with the strawberry jam and pipe on a little buttercream. Sandwich together with the remaining sponge circles. Dust icing sugar over the top of each sandwich. Preheat the oven to 190C/375F/Gas 5. Line two Swiss roll tins with greaseproof paper. Preheat the oven to 190C/375F/Gas 5. Line two Swiss roll tins with greaseproof paper. For the jam, place the strawberries and sugar in a heavy-based saucepan, bring to a boil and cook for 10 minutes. Transfer to a bowl and set aside to cool. For the jam, place the strawberries and sugar in a heavy-based saucepan, bring to a boil and cook for 10 minutes. Transfer to a bowl and set aside to cool. For the sponge, beat all of the ingredients in a bowl until light and fluffy. Spread the mixture out into a Swiss roll tin, flatten with a palette knife and bake in the oven for 18-20 minutes or until golden-brown and cooked through. For the sponge, beat all of the ingredients in a bowl until light and fluffy. Spread the mixture out into a Swiss roll tin, flatten with a palette knife and bake in the oven for 18-20 minutes or until golden-brown and cooked through. Carefully turn the sponge cake out onto a wire rack, peel off the paper and set aside to cool. Carefully turn the sponge cake out onto a wire rack, peel off the paper and set aside to cool. For the buttercream, sift the icing sugar into a bowl. Add the butter and milk and beat until smooth. Spoon the buttercream into a piping bag fitted with a small star nozzle. For the buttercream, sift the icing sugar into a bowl. Add the butter and milk and beat until smooth. Spoon the buttercream into a piping bag fitted with a small star nozzle. Cut 24 x 5cm/2in circles from the sponges, then cut each circle into two sandwich halves. Spread twelve halves with the strawberry jam and pipe on a little buttercream. Sandwich together with the remaining sponge circles. Dust icing sugar over the top of each sandwich. Cut 24 x 5cm/2in circles from the sponges, then cut each circle into two sandwich halves. Spread twelve halves with the strawberry jam and pipe on a little buttercream. Sandwich together with the remaining sponge circles. Dust icing sugar over the top of each sandwich. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_vicotria_sandwich_38131_16x9.jpg You could experiment with these pretty petits fours using any favourite sponge cake recipe. 450g/1lb strawberries, chopped300g/10½oz jam sugar 450g/1lb strawberries, chopped 300g/10½oz jam sugar 225g/8oz self-raising flour4 free-range eggs225g/8oz caster sugar225g/8oz margarinevanilla extract 225g/8oz self-raising flour 4 free-range eggs 225g/8oz caster sugar 225g/8oz margarine vanilla extract 250g/9oz icing sugar, plus extra for dusting65g/2¼oz butter1 tbsp milk 250g/9oz icing sugar, plus extra for dusting 65g/2¼oz butter 1 tbsp milk Method Preheat the oven to 190C/375F/Gas 5. Line two Swiss roll tins with greaseproof paper.For the jam, place the strawberries and sugar in a heavy-based saucepan, bring to a boil and cook for 10 minutes. Transfer to a bowl and set aside to cool.For the sponge, beat all of the ingredients in a bowl until light and fluffy. Spread the mixture out into a Swiss roll tin, flatten with a palette knife and bake in the oven for 18-20 minutes or until golden-brown and cooked through.Carefully turn the sponge cake out onto a wire rack, peel off the paper and set aside to cool.For the buttercream, sift the icing sugar into a bowl. Add the butter and milk and beat until smooth. Spoon the buttercream into a piping bag fitted with a small star nozzle.Cut 24 x 5cm/2in circles from the sponges, then cut each circle into two sandwich halves. Spread twelve halves with the strawberry jam and pipe on a little buttercream. Sandwich together with the remaining sponge circles. Dust icing sugar over the top of each sandwich. Preheat the oven to 190C/375F/Gas 5. Line two Swiss roll tins with greaseproof paper. Preheat the oven to 190C/375F/Gas 5. Line two Swiss roll tins with greaseproof paper. For the jam, place the strawberries and sugar in a heavy-based saucepan, bring to a boil and cook for 10 minutes. Transfer to a bowl and set aside to cool. For the jam, place the strawberries and sugar in a heavy-based saucepan, bring to a boil and cook for 10 minutes. Transfer to a bowl and set aside to cool. For the sponge, beat all of the ingredients in a bowl until light and fluffy. Spread the mixture out into a Swiss roll tin, flatten with a palette knife and bake in the oven for 18-20 minutes or until golden-brown and cooked through. For the sponge, beat all of the ingredients in a bowl until light and fluffy. Spread the mixture out into a Swiss roll tin, flatten with a palette knife and bake in the oven for 18-20 minutes or until golden-brown and cooked through. Carefully turn the sponge cake out onto a wire rack, peel off the paper and set aside to cool. Carefully turn the sponge cake out onto a wire rack, peel off the paper and set aside to cool. For the buttercream, sift the icing sugar into a bowl. Add the butter and milk and beat until smooth. Spoon the buttercream into a piping bag fitted with a small star nozzle. For the buttercream, sift the icing sugar into a bowl. Add the butter and milk and beat until smooth. Spoon the buttercream into a piping bag fitted with a small star nozzle. Cut 24 x 5cm/2in circles from the sponges, then cut each circle into two sandwich halves. Spread twelve halves with the strawberry jam and pipe on a little buttercream. Sandwich together with the remaining sponge circles. Dust icing sugar over the top of each sandwich. Cut 24 x 5cm/2in circles from the sponges, then cut each circle into two sandwich halves. Spread twelve halves with the strawberry jam and pipe on a little buttercream. Sandwich together with the remaining sponge circles. Dust icing sugar over the top of each sandwich."
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} | 896c21efa7cb1305d52d886c5f730a21945c7bfba3b45cd60c72fa6ab211e49e | Victoria sponge with custard buttercream recipe
An average of 3.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/victoria_sponge_with_11774_16x9.jpg Inspired by Tom's bake on the show, this easy-to-make Victoria sponge is filled with strawberry jam and custard buttercream icing for a cheeky twist on a classic cake. You will need two 20cm/8in sandwich cake tins and an electric mixer. 200g/7oz unsalted butter, softened, plus extra for greasing200g/7oz caster sugar 4 large free-range eggs200g/7oz self-raising flour 1 tsp baking powder2 tbsp milk 200g/7oz unsalted butter, softened, plus extra for greasing 200g/7oz caster sugar 4 large free-range eggs 200g/7oz self-raising flour 1 tsp baking powder 2 tbsp milk 75g/2½oz unsalted butter, softened150g/5½oz icing sugar, sifted, plus extra for dusting½ tsp vanilla extract2 tbsp custard powder2 tbsp milk 75g/2½oz unsalted butter, softened 150g/5½oz icing sugar, sifted, plus extra for dusting ½ tsp vanilla extract 2 tbsp custard powder 2 tbsp milk 4–5 tbsp strawberry jam 4–5 tbsp strawberry jam Method Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line with baking paper. Using an electric mixer, beat the butter, sugar, eggs, flour, baking powder and milk together until smooth. Divide the mixture between the prepared tins and smooth the surface with a spatula or the back of a spoon. Bake for 20–25 minutes, until lightly golden and springy to the touch. Remove from the oven and leave to cool in the tins for 10 minutes. Remove from the tins and transfer to a wire rack to cool completely.To make the custard buttercream, beat all the ingredients together until smooth, light and fluffy, using an electric mixer.To assemble, put one sponge upside down on a serving plate and spread the jam over the top, then spread it with the buttercream. Place the other sponge on top. Dust with icing sugar to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line with baking paper. Using an electric mixer, beat the butter, sugar, eggs, flour, baking powder and milk together until smooth. Divide the mixture between the prepared tins and smooth the surface with a spatula or the back of a spoon. Bake for 20–25 minutes, until lightly golden and springy to the touch. Remove from the oven and leave to cool in the tins for 10 minutes. Remove from the tins and transfer to a wire rack to cool completely. Using an electric mixer, beat the butter, sugar, eggs, flour, baking powder and milk together until smooth. Divide the mixture between the prepared tins and smooth the surface with a spatula or the back of a spoon. Bake for 20–25 minutes, until lightly golden and springy to the touch. Remove from the oven and leave to cool in the tins for 10 minutes. Remove from the tins and transfer to a wire rack to cool completely. To make the custard buttercream, beat all the ingredients together until smooth, light and fluffy, using an electric mixer. To make the custard buttercream, beat all the ingredients together until smooth, light and fluffy, using an electric mixer. To assemble, put one sponge upside down on a serving plate and spread the jam over the top, then spread it with the buttercream. Place the other sponge on top. Dust with icing sugar to serve. To assemble, put one sponge upside down on a serving plate and spread the jam over the top, then spread it with the buttercream. Place the other sponge on top. Dust with icing sugar to serve. | {
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"content": "An average of 3.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/victoria_sponge_with_11774_16x9.jpg Inspired by Tom's bake on the show, this easy-to-make Victoria sponge is filled with strawberry jam and custard buttercream icing for a cheeky twist on a classic cake. You will need two 20cm/8in sandwich cake tins and an electric mixer. 200g/7oz unsalted butter, softened, plus extra for greasing200g/7oz caster sugar 4 large free-range eggs200g/7oz self-raising flour 1 tsp baking powder2 tbsp milk 200g/7oz unsalted butter, softened, plus extra for greasing 200g/7oz caster sugar 4 large free-range eggs 200g/7oz self-raising flour 1 tsp baking powder 2 tbsp milk 75g/2½oz unsalted butter, softened150g/5½oz icing sugar, sifted, plus extra for dusting½ tsp vanilla extract2 tbsp custard powder2 tbsp milk 75g/2½oz unsalted butter, softened 150g/5½oz icing sugar, sifted, plus extra for dusting ½ tsp vanilla extract 2 tbsp custard powder 2 tbsp milk 4–5 tbsp strawberry jam 4–5 tbsp strawberry jam Method Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line with baking paper. Using an electric mixer, beat the butter, sugar, eggs, flour, baking powder and milk together until smooth. Divide the mixture between the prepared tins and smooth the surface with a spatula or the back of a spoon. Bake for 20–25 minutes, until lightly golden and springy to the touch. Remove from the oven and leave to cool in the tins for 10 minutes. Remove from the tins and transfer to a wire rack to cool completely.To make the custard buttercream, beat all the ingredients together until smooth, light and fluffy, using an electric mixer.To assemble, put one sponge upside down on a serving plate and spread the jam over the top, then spread it with the buttercream. Place the other sponge on top. Dust with icing sugar to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line with baking paper. Using an electric mixer, beat the butter, sugar, eggs, flour, baking powder and milk together until smooth. Divide the mixture between the prepared tins and smooth the surface with a spatula or the back of a spoon. Bake for 20–25 minutes, until lightly golden and springy to the touch. Remove from the oven and leave to cool in the tins for 10 minutes. Remove from the tins and transfer to a wire rack to cool completely. Using an electric mixer, beat the butter, sugar, eggs, flour, baking powder and milk together until smooth. Divide the mixture between the prepared tins and smooth the surface with a spatula or the back of a spoon. Bake for 20–25 minutes, until lightly golden and springy to the touch. Remove from the oven and leave to cool in the tins for 10 minutes. Remove from the tins and transfer to a wire rack to cool completely. To make the custard buttercream, beat all the ingredients together until smooth, light and fluffy, using an electric mixer. To make the custard buttercream, beat all the ingredients together until smooth, light and fluffy, using an electric mixer. To assemble, put one sponge upside down on a serving plate and spread the jam over the top, then spread it with the buttercream. Place the other sponge on top. Dust with icing sugar to serve. To assemble, put one sponge upside down on a serving plate and spread the jam over the top, then spread it with the buttercream. Place the other sponge on top. Dust with icing sugar to serve."
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} | f79233350389dacd26dbb625eb314a9480178937d11547d62175a98335ceaeb5 | Union Jack battenberg cake recipe
Preheat the oven to 190C/375F/Gas 5. Grease and line a 20cm/8in square cake tin.Beat together the butter and sugar in a bowl until light and fluffy. Beat in the eggs, a little at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the flour. Gradually add a few drops of blue food colouring (don’t add too much or the cake will look green.)Spoon the cake batter into the cake tin and level using the back of a spoon. Bake for 35-40 minutes, or until golden-brown and a skewer inserted into the middle comes out clean.Remove the cake from the oven, set aside to cool for five minutes, then turn out and cool, upside down, on a wire rack.For the buttercream filling, beat the butter in a bowl until soft and smooth, slowly beat in the icing sugar. Continue to beat until fluffy.To assemble the cake, slice the cake in half lengthways, place one sponge half on top of the other and trim off the edges, ensuring that both cakes are the same size.Cut the cakes in half again lengthways to make four long rectangles.Slice each rectangle diagonally along the length to make two triangular cakesSpread each cut side of the triangle with buttercream and jam and sandwich together with the other triangle to make four rectangular sections. Wrap each rectangular section in clingfilm and chill for at least an hour.Stack the rectangular sections into a square, so that the cross-section resembles a Union Jack (use an image of the Union Jack as a guide).Assemble the bottom half of the cake first by spreading each of the long inside edges with buttercream and jam and sandwiching together. Repeat with the top layer and chill both cakes for one hour. Finally, sandwich the two cakes together by spreading the top of the bottom layer and the bottom of the top layer with buttercream icing. Spread the bottom layer with jam and sandwich together. Chill the cake for one hour.Meanwhile, roll the marzipan out on a surface dusted with icing sugar to a 5mm/¼in thickness, it should be large enough to cover the cake.Warm a little strawberry jam and use this to brush the outside of the chilled cake. Turn the cake upside down on the marzipan and brush the underside of the sponges with the jam.Wrap the marzipan around the cake, pressing it gently onto the surface of the sponges, and press the edges together to make a firm join.Turn back over with the seam underneath, trim a thin slice off each end and place on a serving plate. Take a slice from each end of the cake to neaten the edge and it should reveal a cake version of the Union Jack. Preheat the oven to 190C/375F/Gas 5. Grease and line a 20cm/8in square cake tin. Preheat the oven to 190C/375F/Gas 5. Grease and line a 20cm/8in square cake tin. Beat together the butter and sugar in a bowl until light and fluffy. Beat in the eggs, a little at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the flour. Gradually add a few drops of blue food colouring (don’t add too much or the cake will look green.) Beat together the butter and sugar in a bowl until light and fluffy. Beat in the eggs, a little at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the flour. Gradually add a few drops of blue food colouring (don’t add too much or the cake will look green.) Spoon the cake batter into the cake tin and level using the back of a spoon. Bake for 35-40 minutes, or until golden-brown and a skewer inserted into the middle comes out clean. Spoon the cake batter into the cake tin and level using the back of a spoon. Bake for 35-40 minutes, or until golden-brown and a skewer inserted into the middle comes out clean. Remove the cake from the oven, set aside to cool for five minutes, then turn out and cool, upside down, on a wire rack. Remove the cake from the oven, set aside to cool for five minutes, then turn out and cool, upside down, on a wire rack. For the buttercream filling, beat the butter in a bowl until soft and smooth, slowly beat in the icing sugar. Continue to beat until fluffy. For the buttercream filling, beat the butter in a bowl until soft and smooth, slowly beat in the icing sugar. Continue to beat until fluffy. To assemble the cake, slice the cake in half lengthways, place one sponge half on top of the other and trim off the edges, ensuring that both cakes are the same size. To assemble the cake, slice the cake in half lengthways, place one sponge half on top of the other and trim off the edges, ensuring that both cakes are the same size. Cut the cakes in half again lengthways to make four long rectangles. Cut the cakes in half again lengthways to make four long rectangles. Slice each rectangle diagonally along the length to make two triangular cakes Slice each rectangle diagonally along the length to make two triangular cakes Spread each cut side of the triangle with buttercream and jam and sandwich together with the other triangle to make four rectangular sections. Wrap each rectangular section in clingfilm and chill for at least an hour. Spread each cut side of the triangle with buttercream and jam and sandwich together with the other triangle to make four rectangular sections. Wrap each rectangular section in clingfilm and chill for at least an hour. Stack the rectangular sections into a square, so that the cross-section resembles a Union Jack (use an image of the Union Jack as a guide). Stack the rectangular sections into a square, so that the cross-section resembles a Union Jack (use an image of the Union Jack as a guide). Assemble the bottom half of the cake first by spreading each of the long inside edges with buttercream and jam and sandwiching together. Repeat with the top layer and chill both cakes for one hour. Assemble the bottom half of the cake first by spreading each of the long inside edges with buttercream and jam and sandwiching together. Repeat with the top layer and chill both cakes for one hour. Finally, sandwich the two cakes together by spreading the top of the bottom layer and the bottom of the top layer with buttercream icing. Spread the bottom layer with jam and sandwich together. Chill the cake for one hour. Finally, sandwich the two cakes together by spreading the top of the bottom layer and the bottom of the top layer with buttercream icing. Spread the bottom layer with jam and sandwich together. Chill the cake for one hour. Meanwhile, roll the marzipan out on a surface dusted with icing sugar to a 5mm/¼in thickness, it should be large enough to cover the cake. Meanwhile, roll the marzipan out on a surface dusted with icing sugar to a 5mm/¼in thickness, it should be large enough to cover the cake. Warm a little strawberry jam and use this to brush the outside of the chilled cake. Warm a little strawberry jam and use this to brush the outside of the chilled cake. Turn the cake upside down on the marzipan and brush the underside of the sponges with the jam. Turn the cake upside down on the marzipan and brush the underside of the sponges with the jam. Wrap the marzipan around the cake, pressing it gently onto the surface of the sponges, and press the edges together to make a firm join. Wrap the marzipan around the cake, pressing it gently onto the surface of the sponges, and press the edges together to make a firm join. Turn back over with the seam underneath, trim a thin slice off each end and place on a serving plate. Take a slice from each end of the cake to neaten the edge and it should reveal a cake version of the Union Jack. Turn back over with the seam underneath, trim a thin slice off each end and place on a serving plate. Take a slice from each end of the cake to neaten the edge and it should reveal a cake version of the Union Jack. | {
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"title": "Union Jack battenberg cake recipe",
"content": "Preheat the oven to 190C/375F/Gas 5. Grease and line a 20cm/8in square cake tin.Beat together the butter and sugar in a bowl until light and fluffy. Beat in the eggs, a little at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the flour. Gradually add a few drops of blue food colouring (don’t add too much or the cake will look green.)Spoon the cake batter into the cake tin and level using the back of a spoon. Bake for 35-40 minutes, or until golden-brown and a skewer inserted into the middle comes out clean.Remove the cake from the oven, set aside to cool for five minutes, then turn out and cool, upside down, on a wire rack.For the buttercream filling, beat the butter in a bowl until soft and smooth, slowly beat in the icing sugar. Continue to beat until fluffy.To assemble the cake, slice the cake in half lengthways, place one sponge half on top of the other and trim off the edges, ensuring that both cakes are the same size.Cut the cakes in half again lengthways to make four long rectangles.Slice each rectangle diagonally along the length to make two triangular cakesSpread each cut side of the triangle with buttercream and jam and sandwich together with the other triangle to make four rectangular sections. Wrap each rectangular section in clingfilm and chill for at least an hour.Stack the rectangular sections into a square, so that the cross-section resembles a Union Jack (use an image of the Union Jack as a guide).Assemble the bottom half of the cake first by spreading each of the long inside edges with buttercream and jam and sandwiching together. Repeat with the top layer and chill both cakes for one hour. Finally, sandwich the two cakes together by spreading the top of the bottom layer and the bottom of the top layer with buttercream icing. Spread the bottom layer with jam and sandwich together. Chill the cake for one hour.Meanwhile, roll the marzipan out on a surface dusted with icing sugar to a 5mm/¼in thickness, it should be large enough to cover the cake.Warm a little strawberry jam and use this to brush the outside of the chilled cake. Turn the cake upside down on the marzipan and brush the underside of the sponges with the jam.Wrap the marzipan around the cake, pressing it gently onto the surface of the sponges, and press the edges together to make a firm join.Turn back over with the seam underneath, trim a thin slice off each end and place on a serving plate. Take a slice from each end of the cake to neaten the edge and it should reveal a cake version of the Union Jack. Preheat the oven to 190C/375F/Gas 5. Grease and line a 20cm/8in square cake tin. Preheat the oven to 190C/375F/Gas 5. Grease and line a 20cm/8in square cake tin. Beat together the butter and sugar in a bowl until light and fluffy. Beat in the eggs, a little at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the flour. Gradually add a few drops of blue food colouring (don’t add too much or the cake will look green.) Beat together the butter and sugar in a bowl until light and fluffy. Beat in the eggs, a little at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the flour. Gradually add a few drops of blue food colouring (don’t add too much or the cake will look green.) Spoon the cake batter into the cake tin and level using the back of a spoon. Bake for 35-40 minutes, or until golden-brown and a skewer inserted into the middle comes out clean. Spoon the cake batter into the cake tin and level using the back of a spoon. Bake for 35-40 minutes, or until golden-brown and a skewer inserted into the middle comes out clean. Remove the cake from the oven, set aside to cool for five minutes, then turn out and cool, upside down, on a wire rack. Remove the cake from the oven, set aside to cool for five minutes, then turn out and cool, upside down, on a wire rack. For the buttercream filling, beat the butter in a bowl until soft and smooth, slowly beat in the icing sugar. Continue to beat until fluffy. For the buttercream filling, beat the butter in a bowl until soft and smooth, slowly beat in the icing sugar. Continue to beat until fluffy. To assemble the cake, slice the cake in half lengthways, place one sponge half on top of the other and trim off the edges, ensuring that both cakes are the same size. To assemble the cake, slice the cake in half lengthways, place one sponge half on top of the other and trim off the edges, ensuring that both cakes are the same size. Cut the cakes in half again lengthways to make four long rectangles. Cut the cakes in half again lengthways to make four long rectangles. Slice each rectangle diagonally along the length to make two triangular cakes Slice each rectangle diagonally along the length to make two triangular cakes Spread each cut side of the triangle with buttercream and jam and sandwich together with the other triangle to make four rectangular sections. Wrap each rectangular section in clingfilm and chill for at least an hour. Spread each cut side of the triangle with buttercream and jam and sandwich together with the other triangle to make four rectangular sections. Wrap each rectangular section in clingfilm and chill for at least an hour. Stack the rectangular sections into a square, so that the cross-section resembles a Union Jack (use an image of the Union Jack as a guide). Stack the rectangular sections into a square, so that the cross-section resembles a Union Jack (use an image of the Union Jack as a guide). Assemble the bottom half of the cake first by spreading each of the long inside edges with buttercream and jam and sandwiching together. Repeat with the top layer and chill both cakes for one hour. Assemble the bottom half of the cake first by spreading each of the long inside edges with buttercream and jam and sandwiching together. Repeat with the top layer and chill both cakes for one hour. Finally, sandwich the two cakes together by spreading the top of the bottom layer and the bottom of the top layer with buttercream icing. Spread the bottom layer with jam and sandwich together. Chill the cake for one hour. Finally, sandwich the two cakes together by spreading the top of the bottom layer and the bottom of the top layer with buttercream icing. Spread the bottom layer with jam and sandwich together. Chill the cake for one hour. Meanwhile, roll the marzipan out on a surface dusted with icing sugar to a 5mm/¼in thickness, it should be large enough to cover the cake. Meanwhile, roll the marzipan out on a surface dusted with icing sugar to a 5mm/¼in thickness, it should be large enough to cover the cake. Warm a little strawberry jam and use this to brush the outside of the chilled cake. Warm a little strawberry jam and use this to brush the outside of the chilled cake. Turn the cake upside down on the marzipan and brush the underside of the sponges with the jam. Turn the cake upside down on the marzipan and brush the underside of the sponges with the jam. Wrap the marzipan around the cake, pressing it gently onto the surface of the sponges, and press the edges together to make a firm join. Wrap the marzipan around the cake, pressing it gently onto the surface of the sponges, and press the edges together to make a firm join. Turn back over with the seam underneath, trim a thin slice off each end and place on a serving plate. Take a slice from each end of the cake to neaten the edge and it should reveal a cake version of the Union Jack. Turn back over with the seam underneath, trim a thin slice off each end and place on a serving plate. Take a slice from each end of the cake to neaten the edge and it should reveal a cake version of the Union Jack."
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} | bac98b9ec089840cd6f896e52303952284dd91c486e580ba9088f2804812451d | Fondant fancies recipe
Preheat the oven to 190C/375F/Gas 5. Grease and line a 20cm/8in square cake tin.Beat together the butter and sugar in a bowl until light and fluffy. Beat in the eggs, a little at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the flour and add a little milk if the mixture looks a stiff.Spoon the cake batter into the cake tin and level using the back of a spoon. Bake for 35-40 minutes, or until golden-brown and a skewer inserted into the middle comes out clean. Remove the cake from the oven, set aside to cool for five minutes, then turn out and allow to cool completely upside down, on a wire rack.Meanwhile, for the sugar syrup, heat the sugar and water in a saucepan until the sugar has dissolved. Stir in the lemon essence.For the filling, beat the butter in a bowl until soft and smooth, slowly beat in the icing sugar. Continue to beat until fluffy. Very carefully, using the longest knife you have, remove the dark crust from the top of the cake and turn the cake upside down. Then cut the cake in half horizontally.Drizzle or brush the bottom cake layer with the sugar syrup and then spread with the buttercream. Top with the jam and carefully sandwich with the top half of the cake. Wrap the cake in cling film and chill for 2-3 hours, this will make it easier to cut the cake later. Lightly dust the work surface with icing sugar and roll out the marzipan to the same size as the cake. Once the cake is chilled. brush the top of the cake with the sieved apricot jam. Carefully lift the marzipan onto the cake smooth it flat along the top of the cake and cut off any excess marzipan. Cut the cake into equal 25 x 4cm/1½in squares. Sieve the fondant icing sugar into a small bowl and stir in enough hot water to make a smooth icing thick enough to coat the cakes. Reserve three tablespoons of the icing into another bowl, cover with cling film and set aside. Divide the remaining icing into three bowls. Add a few drops of green food colouring to one of the bowls of icing and mix until smooth. Repeat with the other bowls of icing using the pink and yellow food colouring. Coat the cake squares with the icing, easing the icing down the sides of the cakes until you have an even coating all over the cakes. Sit the cakes on a cooling rack until the icing is set. Spoon the reserved icing into a piping bag with a very fine nozzle and pipe simple decorations onto the fondant fancies. Squeeze a little of the icing onto the sugar flowers and use them to decorate the fondant fancies. Preheat the oven to 190C/375F/Gas 5. Grease and line a 20cm/8in square cake tin. Preheat the oven to 190C/375F/Gas 5. Grease and line a 20cm/8in square cake tin. Beat together the butter and sugar in a bowl until light and fluffy. Beat in the eggs, a little at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the flour and add a little milk if the mixture looks a stiff. Beat together the butter and sugar in a bowl until light and fluffy. Beat in the eggs, a little at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the flour and add a little milk if the mixture looks a stiff. Spoon the cake batter into the cake tin and level using the back of a spoon. Bake for 35-40 minutes, or until golden-brown and a skewer inserted into the middle comes out clean. Spoon the cake batter into the cake tin and level using the back of a spoon. Bake for 35-40 minutes, or until golden-brown and a skewer inserted into the middle comes out clean. Remove the cake from the oven, set aside to cool for five minutes, then turn out and allow to cool completely upside down, on a wire rack. Remove the cake from the oven, set aside to cool for five minutes, then turn out and allow to cool completely upside down, on a wire rack. Meanwhile, for the sugar syrup, heat the sugar and water in a saucepan until the sugar has dissolved. Stir in the lemon essence. Meanwhile, for the sugar syrup, heat the sugar and water in a saucepan until the sugar has dissolved. Stir in the lemon essence. For the filling, beat the butter in a bowl until soft and smooth, slowly beat in the icing sugar. Continue to beat until fluffy. For the filling, beat the butter in a bowl until soft and smooth, slowly beat in the icing sugar. Continue to beat until fluffy. Very carefully, using the longest knife you have, remove the dark crust from the top of the cake and turn the cake upside down. Then cut the cake in half horizontally. Very carefully, using the longest knife you have, remove the dark crust from the top of the cake and turn the cake upside down. Then cut the cake in half horizontally. Drizzle or brush the bottom cake layer with the sugar syrup and then spread with the buttercream. Top with the jam and carefully sandwich with the top half of the cake. Drizzle or brush the bottom cake layer with the sugar syrup and then spread with the buttercream. Top with the jam and carefully sandwich with the top half of the cake. Wrap the cake in cling film and chill for 2-3 hours, this will make it easier to cut the cake later. Wrap the cake in cling film and chill for 2-3 hours, this will make it easier to cut the cake later. Lightly dust the work surface with icing sugar and roll out the marzipan to the same size as the cake. Once the cake is chilled. brush the top of the cake with the sieved apricot jam. Carefully lift the marzipan onto the cake smooth it flat along the top of the cake and cut off any excess marzipan. Cut the cake into equal 25 x 4cm/1½in squares. Lightly dust the work surface with icing sugar and roll out the marzipan to the same size as the cake. Once the cake is chilled. brush the top of the cake with the sieved apricot jam. Carefully lift the marzipan onto the cake smooth it flat along the top of the cake and cut off any excess marzipan. Cut the cake into equal 25 x 4cm/1½in squares. Sieve the fondant icing sugar into a small bowl and stir in enough hot water to make a smooth icing thick enough to coat the cakes. Reserve three tablespoons of the icing into another bowl, cover with cling film and set aside. Sieve the fondant icing sugar into a small bowl and stir in enough hot water to make a smooth icing thick enough to coat the cakes. Reserve three tablespoons of the icing into another bowl, cover with cling film and set aside. Divide the remaining icing into three bowls. Add a few drops of green food colouring to one of the bowls of icing and mix until smooth. Repeat with the other bowls of icing using the pink and yellow food colouring. Divide the remaining icing into three bowls. Add a few drops of green food colouring to one of the bowls of icing and mix until smooth. Repeat with the other bowls of icing using the pink and yellow food colouring. Coat the cake squares with the icing, easing the icing down the sides of the cakes until you have an even coating all over the cakes. Sit the cakes on a cooling rack until the icing is set. Coat the cake squares with the icing, easing the icing down the sides of the cakes until you have an even coating all over the cakes. Sit the cakes on a cooling rack until the icing is set. Spoon the reserved icing into a piping bag with a very fine nozzle and pipe simple decorations onto the fondant fancies. Squeeze a little of the icing onto the sugar flowers and use them to decorate the fondant fancies. Spoon the reserved icing into a piping bag with a very fine nozzle and pipe simple decorations onto the fondant fancies. Squeeze a little of the icing onto the sugar flowers and use them to decorate the fondant fancies. | {
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"content": "Preheat the oven to 190C/375F/Gas 5. Grease and line a 20cm/8in square cake tin.Beat together the butter and sugar in a bowl until light and fluffy. Beat in the eggs, a little at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the flour and add a little milk if the mixture looks a stiff.Spoon the cake batter into the cake tin and level using the back of a spoon. Bake for 35-40 minutes, or until golden-brown and a skewer inserted into the middle comes out clean. Remove the cake from the oven, set aside to cool for five minutes, then turn out and allow to cool completely upside down, on a wire rack.Meanwhile, for the sugar syrup, heat the sugar and water in a saucepan until the sugar has dissolved. Stir in the lemon essence.For the filling, beat the butter in a bowl until soft and smooth, slowly beat in the icing sugar. Continue to beat until fluffy. Very carefully, using the longest knife you have, remove the dark crust from the top of the cake and turn the cake upside down. Then cut the cake in half horizontally.Drizzle or brush the bottom cake layer with the sugar syrup and then spread with the buttercream. Top with the jam and carefully sandwich with the top half of the cake. Wrap the cake in cling film and chill for 2-3 hours, this will make it easier to cut the cake later. Lightly dust the work surface with icing sugar and roll out the marzipan to the same size as the cake. Once the cake is chilled. brush the top of the cake with the sieved apricot jam. Carefully lift the marzipan onto the cake smooth it flat along the top of the cake and cut off any excess marzipan. Cut the cake into equal 25 x 4cm/1½in squares. Sieve the fondant icing sugar into a small bowl and stir in enough hot water to make a smooth icing thick enough to coat the cakes. Reserve three tablespoons of the icing into another bowl, cover with cling film and set aside. Divide the remaining icing into three bowls. Add a few drops of green food colouring to one of the bowls of icing and mix until smooth. Repeat with the other bowls of icing using the pink and yellow food colouring. Coat the cake squares with the icing, easing the icing down the sides of the cakes until you have an even coating all over the cakes. Sit the cakes on a cooling rack until the icing is set. Spoon the reserved icing into a piping bag with a very fine nozzle and pipe simple decorations onto the fondant fancies. Squeeze a little of the icing onto the sugar flowers and use them to decorate the fondant fancies. Preheat the oven to 190C/375F/Gas 5. Grease and line a 20cm/8in square cake tin. Preheat the oven to 190C/375F/Gas 5. Grease and line a 20cm/8in square cake tin. Beat together the butter and sugar in a bowl until light and fluffy. Beat in the eggs, a little at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the flour and add a little milk if the mixture looks a stiff. Beat together the butter and sugar in a bowl until light and fluffy. Beat in the eggs, a little at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the flour and add a little milk if the mixture looks a stiff. Spoon the cake batter into the cake tin and level using the back of a spoon. Bake for 35-40 minutes, or until golden-brown and a skewer inserted into the middle comes out clean. Spoon the cake batter into the cake tin and level using the back of a spoon. Bake for 35-40 minutes, or until golden-brown and a skewer inserted into the middle comes out clean. Remove the cake from the oven, set aside to cool for five minutes, then turn out and allow to cool completely upside down, on a wire rack. Remove the cake from the oven, set aside to cool for five minutes, then turn out and allow to cool completely upside down, on a wire rack. Meanwhile, for the sugar syrup, heat the sugar and water in a saucepan until the sugar has dissolved. Stir in the lemon essence. Meanwhile, for the sugar syrup, heat the sugar and water in a saucepan until the sugar has dissolved. Stir in the lemon essence. For the filling, beat the butter in a bowl until soft and smooth, slowly beat in the icing sugar. Continue to beat until fluffy. For the filling, beat the butter in a bowl until soft and smooth, slowly beat in the icing sugar. Continue to beat until fluffy. Very carefully, using the longest knife you have, remove the dark crust from the top of the cake and turn the cake upside down. Then cut the cake in half horizontally. Very carefully, using the longest knife you have, remove the dark crust from the top of the cake and turn the cake upside down. Then cut the cake in half horizontally. Drizzle or brush the bottom cake layer with the sugar syrup and then spread with the buttercream. Top with the jam and carefully sandwich with the top half of the cake. Drizzle or brush the bottom cake layer with the sugar syrup and then spread with the buttercream. Top with the jam and carefully sandwich with the top half of the cake. Wrap the cake in cling film and chill for 2-3 hours, this will make it easier to cut the cake later. Wrap the cake in cling film and chill for 2-3 hours, this will make it easier to cut the cake later. Lightly dust the work surface with icing sugar and roll out the marzipan to the same size as the cake. Once the cake is chilled. brush the top of the cake with the sieved apricot jam. Carefully lift the marzipan onto the cake smooth it flat along the top of the cake and cut off any excess marzipan. Cut the cake into equal 25 x 4cm/1½in squares. Lightly dust the work surface with icing sugar and roll out the marzipan to the same size as the cake. Once the cake is chilled. brush the top of the cake with the sieved apricot jam. Carefully lift the marzipan onto the cake smooth it flat along the top of the cake and cut off any excess marzipan. Cut the cake into equal 25 x 4cm/1½in squares. Sieve the fondant icing sugar into a small bowl and stir in enough hot water to make a smooth icing thick enough to coat the cakes. Reserve three tablespoons of the icing into another bowl, cover with cling film and set aside. Sieve the fondant icing sugar into a small bowl and stir in enough hot water to make a smooth icing thick enough to coat the cakes. Reserve three tablespoons of the icing into another bowl, cover with cling film and set aside. Divide the remaining icing into three bowls. Add a few drops of green food colouring to one of the bowls of icing and mix until smooth. Repeat with the other bowls of icing using the pink and yellow food colouring. Divide the remaining icing into three bowls. Add a few drops of green food colouring to one of the bowls of icing and mix until smooth. Repeat with the other bowls of icing using the pink and yellow food colouring. Coat the cake squares with the icing, easing the icing down the sides of the cakes until you have an even coating all over the cakes. Sit the cakes on a cooling rack until the icing is set. Coat the cake squares with the icing, easing the icing down the sides of the cakes until you have an even coating all over the cakes. Sit the cakes on a cooling rack until the icing is set. Spoon the reserved icing into a piping bag with a very fine nozzle and pipe simple decorations onto the fondant fancies. Squeeze a little of the icing onto the sugar flowers and use them to decorate the fondant fancies. Spoon the reserved icing into a piping bag with a very fine nozzle and pipe simple decorations onto the fondant fancies. Squeeze a little of the icing onto the sugar flowers and use them to decorate the fondant fancies."
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} | 1f242dda118b753d215549f3a49d423fb8aadde0b90ed7a5e651fe82f5eaf2e0 | Stuffed shoulder of lamb recipe
An average of 5.0 out of 5 stars from 1 rating In 1966 one of Mary Berry’s first articles for Housewife included roast stuffed veal as the main course for four people. This version of the recipe uses a boned shoulder of lamb instead. 1 small onionknob of butter140g/5oz lamb’s liver, chopped450g/1lb pork sausage meat85g/3oz breadcrumbs 1 small lemon, zest only1 tsp dried or fresh thyme 1 free-range egg1 tbsp chopped fresh parsley (optional)salt and freshly ground black pepper 1 small onion knob of butter 140g/5oz lamb’s liver, chopped 450g/1lb pork sausage meat 85g/3oz breadcrumbs 1 small lemon, zest only 1 tsp dried or fresh thyme 1 free-range egg 1 tbsp chopped fresh parsley (optional) salt and freshly ground black pepper 1.6kg/3.5lb boned shoulder of lambbuttered peas, to servescalloped potatoes, to serve 1.6kg/3.5lb boned shoulder of lamb buttered peas, to serve scalloped potatoes, to serve 28g/1oz dripping½ onion, chopped28g/1oz plain flour75ml/2½fl oz port150ml/¼ pint stock 1 tsp redcurrant jellysalt and freshly ground black pepper pinch of nutmegdash gravy browning 28g/1oz dripping ½ onion, chopped 28g/1oz plain flour 75ml/2½fl oz port 150ml/¼ pint stock 1 tsp redcurrant jelly salt and freshly ground black pepper pinch of nutmeg dash gravy browning Method For the stuffing, fry the onion in a frying pan in the butter until softened. Add the lamb’s liver and cook for a few minutes. Remove from the heat and cool before adding the remaining stuffing ingredients.Spread the stuffing across the length of the boned lamb, tie it into a roll with kitchen string. This can be done the day before and refrigerated overnight. Preheat the oven to 180C/350F/Gas 4. Put the lamb on a roasting tray, cover with foil and roast for 2¼ hours. Remove the foil for the final half hour of cooking.Place the lamb in a warm place to rest.For the gravy, heat the dripping in a pan and fry the onion until softened. Add the flour and stir until all the flour is absorbed. Pour in the port and cook until the volume of liquid has reduced by half.Pour in the stock and cook again until the volume of liquid has reduced by half again. Add the redcurrant jelly, salt, freshly ground pepper, nutmeg and gravy browning to taste. For the stuffing, fry the onion in a frying pan in the butter until softened. Add the lamb’s liver and cook for a few minutes. Remove from the heat and cool before adding the remaining stuffing ingredients. For the stuffing, fry the onion in a frying pan in the butter until softened. Add the lamb’s liver and cook for a few minutes. Remove from the heat and cool before adding the remaining stuffing ingredients. Spread the stuffing across the length of the boned lamb, tie it into a roll with kitchen string. This can be done the day before and refrigerated overnight. Spread the stuffing across the length of the boned lamb, tie it into a roll with kitchen string. This can be done the day before and refrigerated overnight. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Put the lamb on a roasting tray, cover with foil and roast for 2¼ hours. Remove the foil for the final half hour of cooking. Put the lamb on a roasting tray, cover with foil and roast for 2¼ hours. Remove the foil for the final half hour of cooking. Place the lamb in a warm place to rest. Place the lamb in a warm place to rest. For the gravy, heat the dripping in a pan and fry the onion until softened. Add the flour and stir until all the flour is absorbed. Pour in the port and cook until the volume of liquid has reduced by half. For the gravy, heat the dripping in a pan and fry the onion until softened. Add the flour and stir until all the flour is absorbed. Pour in the port and cook until the volume of liquid has reduced by half. Pour in the stock and cook again until the volume of liquid has reduced by half again. Add the redcurrant jelly, salt, freshly ground pepper, nutmeg and gravy browning to taste. Pour in the stock and cook again until the volume of liquid has reduced by half again. Add the redcurrant jelly, salt, freshly ground pepper, nutmeg and gravy browning to taste. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating In 1966 one of Mary Berry’s first articles for Housewife included roast stuffed veal as the main course for four people. This version of the recipe uses a boned shoulder of lamb instead. 1 small onionknob of butter140g/5oz lamb’s liver, chopped450g/1lb pork sausage meat85g/3oz breadcrumbs 1 small lemon, zest only1 tsp dried or fresh thyme 1 free-range egg1 tbsp chopped fresh parsley (optional)salt and freshly ground black pepper 1 small onion knob of butter 140g/5oz lamb’s liver, chopped 450g/1lb pork sausage meat 85g/3oz breadcrumbs 1 small lemon, zest only 1 tsp dried or fresh thyme 1 free-range egg 1 tbsp chopped fresh parsley (optional) salt and freshly ground black pepper 1.6kg/3.5lb boned shoulder of lambbuttered peas, to servescalloped potatoes, to serve 1.6kg/3.5lb boned shoulder of lamb buttered peas, to serve scalloped potatoes, to serve 28g/1oz dripping½ onion, chopped28g/1oz plain flour75ml/2½fl oz port150ml/¼ pint stock 1 tsp redcurrant jellysalt and freshly ground black pepper pinch of nutmegdash gravy browning 28g/1oz dripping ½ onion, chopped 28g/1oz plain flour 75ml/2½fl oz port 150ml/¼ pint stock 1 tsp redcurrant jelly salt and freshly ground black pepper pinch of nutmeg dash gravy browning Method For the stuffing, fry the onion in a frying pan in the butter until softened. Add the lamb’s liver and cook for a few minutes. Remove from the heat and cool before adding the remaining stuffing ingredients.Spread the stuffing across the length of the boned lamb, tie it into a roll with kitchen string. This can be done the day before and refrigerated overnight. Preheat the oven to 180C/350F/Gas 4. Put the lamb on a roasting tray, cover with foil and roast for 2¼ hours. Remove the foil for the final half hour of cooking.Place the lamb in a warm place to rest.For the gravy, heat the dripping in a pan and fry the onion until softened. Add the flour and stir until all the flour is absorbed. Pour in the port and cook until the volume of liquid has reduced by half.Pour in the stock and cook again until the volume of liquid has reduced by half again. Add the redcurrant jelly, salt, freshly ground pepper, nutmeg and gravy browning to taste. For the stuffing, fry the onion in a frying pan in the butter until softened. Add the lamb’s liver and cook for a few minutes. Remove from the heat and cool before adding the remaining stuffing ingredients. For the stuffing, fry the onion in a frying pan in the butter until softened. Add the lamb’s liver and cook for a few minutes. Remove from the heat and cool before adding the remaining stuffing ingredients. Spread the stuffing across the length of the boned lamb, tie it into a roll with kitchen string. This can be done the day before and refrigerated overnight. Spread the stuffing across the length of the boned lamb, tie it into a roll with kitchen string. This can be done the day before and refrigerated overnight. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Put the lamb on a roasting tray, cover with foil and roast for 2¼ hours. Remove the foil for the final half hour of cooking. Put the lamb on a roasting tray, cover with foil and roast for 2¼ hours. Remove the foil for the final half hour of cooking. Place the lamb in a warm place to rest. Place the lamb in a warm place to rest. For the gravy, heat the dripping in a pan and fry the onion until softened. Add the flour and stir until all the flour is absorbed. Pour in the port and cook until the volume of liquid has reduced by half. For the gravy, heat the dripping in a pan and fry the onion until softened. Add the flour and stir until all the flour is absorbed. Pour in the port and cook until the volume of liquid has reduced by half. Pour in the stock and cook again until the volume of liquid has reduced by half again. Add the redcurrant jelly, salt, freshly ground pepper, nutmeg and gravy browning to taste. Pour in the stock and cook again until the volume of liquid has reduced by half again. Add the redcurrant jelly, salt, freshly ground pepper, nutmeg and gravy browning to taste."
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} | 721fdb2fe971686647af13b571ae535ae9684282fce6362972c5dcf1384d9a43 | Mary Berry's butterfly fairy cakes recipe
Orange butterfly cakes An average of 4.4 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_butterfly_cakes_82059_16x9.jpg Mary Berry's easy butterfly fairy cakes are filled with orange curd and topped with icing. Equipment and preparation: you will need a bun tin lined with 12 fairy cake cases. 100g/3½oz baking spread 100g/3½oz caster sugar2 large free-range eggs100g/3½oz self-raising flour1 level tsp baking powder1 orange, grated zest only 100g/3½oz baking spread 100g/3½oz caster sugar 2 large free-range eggs 100g/3½oz self-raising flour 1 level tsp baking powder 1 orange, grated zest only 3 tbsp orange curd 3 tbsp orange curd 50g/1¾oz soft butter100g/3½oz sifted icing sugar 50g/1¾oz soft butter 100g/3½oz sifted icing sugar icing sugar, to dust icing sugar, to dust Method Preheat the oven to 180C/160C Fan/Gas 4.Put all the cake ingredients into a large bowl and beat well for 2-3 minutes, or until the mixture is well-blended and smooth. Fill each paper case with about 35g/1¼oz of mixture.Bake in the preheated oven for about 15-20 minutes, or until the cakes are well risen and golden-brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.When cool, cut a disc from the top of each cake leaving a little gap around the edge and cut this slice in half. Spoon half a teaspoonful of orange curd in each. To make the icing, beat the butter and icing sugar together until well blended. Pipe or spoon a swirl of buttercream on top of the orange curd and place the half slices of cake on top to resemble butterfly wings. Dust the cakes with icing sugar to finish. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put all the cake ingredients into a large bowl and beat well for 2-3 minutes, or until the mixture is well-blended and smooth. Fill each paper case with about 35g/1¼oz of mixture. Put all the cake ingredients into a large bowl and beat well for 2-3 minutes, or until the mixture is well-blended and smooth. Fill each paper case with about 35g/1¼oz of mixture. Bake in the preheated oven for about 15-20 minutes, or until the cakes are well risen and golden-brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack. Bake in the preheated oven for about 15-20 minutes, or until the cakes are well risen and golden-brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack. When cool, cut a disc from the top of each cake leaving a little gap around the edge and cut this slice in half. Spoon half a teaspoonful of orange curd in each. When cool, cut a disc from the top of each cake leaving a little gap around the edge and cut this slice in half. Spoon half a teaspoonful of orange curd in each. To make the icing, beat the butter and icing sugar together until well blended. Pipe or spoon a swirl of buttercream on top of the orange curd and place the half slices of cake on top to resemble butterfly wings. Dust the cakes with icing sugar to finish. To make the icing, beat the butter and icing sugar together until well blended. Pipe or spoon a swirl of buttercream on top of the orange curd and place the half slices of cake on top to resemble butterfly wings. Dust the cakes with icing sugar to finish. Recipe tips The cakes will keep in a cake tin for up to 3-4 days. The cakes can be frozen for up to one month. Fairy cakes are not as deep as cupcakes or muffins so look for shallower cake trays and make sure you buy the right paper case to fill the tin. You can also make these with lemon zest and lemon curd if preferred. | {
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"title": "Mary Berry's butterfly fairy cakes recipe",
"content": "Orange butterfly cakes An average of 4.4 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_butterfly_cakes_82059_16x9.jpg Mary Berry's easy butterfly fairy cakes are filled with orange curd and topped with icing. Equipment and preparation: you will need a bun tin lined with 12 fairy cake cases. 100g/3½oz baking spread 100g/3½oz caster sugar2 large free-range eggs100g/3½oz self-raising flour1 level tsp baking powder1 orange, grated zest only 100g/3½oz baking spread 100g/3½oz caster sugar 2 large free-range eggs 100g/3½oz self-raising flour 1 level tsp baking powder 1 orange, grated zest only 3 tbsp orange curd 3 tbsp orange curd 50g/1¾oz soft butter100g/3½oz sifted icing sugar 50g/1¾oz soft butter 100g/3½oz sifted icing sugar icing sugar, to dust icing sugar, to dust Method Preheat the oven to 180C/160C Fan/Gas 4.Put all the cake ingredients into a large bowl and beat well for 2-3 minutes, or until the mixture is well-blended and smooth. Fill each paper case with about 35g/1¼oz of mixture.Bake in the preheated oven for about 15-20 minutes, or until the cakes are well risen and golden-brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.When cool, cut a disc from the top of each cake leaving a little gap around the edge and cut this slice in half. Spoon half a teaspoonful of orange curd in each. To make the icing, beat the butter and icing sugar together until well blended. Pipe or spoon a swirl of buttercream on top of the orange curd and place the half slices of cake on top to resemble butterfly wings. Dust the cakes with icing sugar to finish. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put all the cake ingredients into a large bowl and beat well for 2-3 minutes, or until the mixture is well-blended and smooth. Fill each paper case with about 35g/1¼oz of mixture. Put all the cake ingredients into a large bowl and beat well for 2-3 minutes, or until the mixture is well-blended and smooth. Fill each paper case with about 35g/1¼oz of mixture. Bake in the preheated oven for about 15-20 minutes, or until the cakes are well risen and golden-brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack. Bake in the preheated oven for about 15-20 minutes, or until the cakes are well risen and golden-brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack. When cool, cut a disc from the top of each cake leaving a little gap around the edge and cut this slice in half. Spoon half a teaspoonful of orange curd in each. When cool, cut a disc from the top of each cake leaving a little gap around the edge and cut this slice in half. Spoon half a teaspoonful of orange curd in each. To make the icing, beat the butter and icing sugar together until well blended. Pipe or spoon a swirl of buttercream on top of the orange curd and place the half slices of cake on top to resemble butterfly wings. Dust the cakes with icing sugar to finish. To make the icing, beat the butter and icing sugar together until well blended. Pipe or spoon a swirl of buttercream on top of the orange curd and place the half slices of cake on top to resemble butterfly wings. Dust the cakes with icing sugar to finish. Recipe tips The cakes will keep in a cake tin for up to 3-4 days. The cakes can be frozen for up to one month. Fairy cakes are not as deep as cupcakes or muffins so look for shallower cake trays and make sure you buy the right paper case to fill the tin. You can also make these with lemon zest and lemon curd if preferred."
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} | 1d08d122bb2f8ebb541d00bc09c12c77d7049ed3b28ea025805f14ab9fb1b7bf | Raspberry tartlets recipe
An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fresh_raspberry_tartlets_06318_16x9.jpg Here’s an impressive summer dessert to have prepared ahead of guests coming over. You will need to leave plenty of time to bake the tart cases blind and for the crème pat to cool. Equipment and preparation: You will need eight 10cm/4in loose-bottomed metal tart tins and baking beans. 175g/6oz plain flour, plus extra for dusting2 tbsp icing sugar100g/3½oz butter, chilled, cut into small pieces1 free-range egg, beaten 175g/6oz plain flour, plus extra for dusting 2 tbsp icing sugar 100g/3½oz butter, chilled, cut into small pieces 1 free-range egg, beaten 150ml/5fl oz whole milk1 tsp vanilla extract25g/1oz caster sugar25g/1oz plain flour1 free-range egg75ml/2½fl oz double cream 150ml/5fl oz whole milk 1 tsp vanilla extract 25g/1oz caster sugar 25g/1oz plain flour 1 free-range egg 75ml/2½fl oz double cream 4 tbsp raspberry jam450g/1lb raspberries 4 tbsp raspberry jam 450g/1lb raspberries Method Preheat the oven to 200C/180C Fan/Gas 6.To make the pastry, put the flour, icing sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg and blend again until it is just combined and forms a ball. Dust a work surface with flour and tip the dough onto it. Roll the pastry out with a rolling pin. Cut it into eight rounds a little bigger than the tins (as you will need to line the sides also). Line each tin with a disc of pastry and chill in the fridge for 20 minutes.To bake blind, prick the pastry bases, line the tins with baking parchment, fill with baking beans and bake in the oven for 10 minutes. Carefully remove the beans and paper and return the bases to the oven for 5 minutes, until cooked and a pale golden-brown. Set aside to cool.Meanwhile, to make the crème pâtissière, put the milk and vanilla in a saucepan. Heat until it is just scalding (you'll just be able to dip your finger in). Put the sugar, flour and egg in a mixing bowl and whisk. Pour in half the hot milk and whisk until smooth. Pour in the remaining hot milk. Pour the mixture back into the saucepan and cook over a low heat, stirring all the time, until very thick – this could take about 2–3 minutes. Pour into a bowl, cover with cling film and chill in the fridge until cold. Once cold, pour in the double cream, while whisking constantly. Spoon the crème pâtissière into the tart cases and chill in the fridge.To make the glaze, heat the jam in a saucepan with a tablespoon of water and whisk to combine. Strain the liquid through a sieve into a small bowl. Arrange the raspberries standing upright on the crème pâtissière and brush the warm glaze over the top. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the pastry, put the flour, icing sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg and blend again until it is just combined and forms a ball. To make the pastry, put the flour, icing sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg and blend again until it is just combined and forms a ball. Dust a work surface with flour and tip the dough onto it. Roll the pastry out with a rolling pin. Cut it into eight rounds a little bigger than the tins (as you will need to line the sides also). Line each tin with a disc of pastry and chill in the fridge for 20 minutes. Dust a work surface with flour and tip the dough onto it. Roll the pastry out with a rolling pin. Cut it into eight rounds a little bigger than the tins (as you will need to line the sides also). Line each tin with a disc of pastry and chill in the fridge for 20 minutes. To bake blind, prick the pastry bases, line the tins with baking parchment, fill with baking beans and bake in the oven for 10 minutes. Carefully remove the beans and paper and return the bases to the oven for 5 minutes, until cooked and a pale golden-brown. Set aside to cool. To bake blind, prick the pastry bases, line the tins with baking parchment, fill with baking beans and bake in the oven for 10 minutes. Carefully remove the beans and paper and return the bases to the oven for 5 minutes, until cooked and a pale golden-brown. Set aside to cool. Meanwhile, to make the crème pâtissière, put the milk and vanilla in a saucepan. Heat until it is just scalding (you'll just be able to dip your finger in). Meanwhile, to make the crème pâtissière, put the milk and vanilla in a saucepan. Heat until it is just scalding (you'll just be able to dip your finger in). Put the sugar, flour and egg in a mixing bowl and whisk. Pour in half the hot milk and whisk until smooth. Pour in the remaining hot milk. Put the sugar, flour and egg in a mixing bowl and whisk. Pour in half the hot milk and whisk until smooth. Pour in the remaining hot milk. Pour the mixture back into the saucepan and cook over a low heat, stirring all the time, until very thick – this could take about 2–3 minutes. Pour the mixture back into the saucepan and cook over a low heat, stirring all the time, until very thick – this could take about 2–3 minutes. Pour into a bowl, cover with cling film and chill in the fridge until cold. Once cold, pour in the double cream, while whisking constantly. Spoon the crème pâtissière into the tart cases and chill in the fridge. Pour into a bowl, cover with cling film and chill in the fridge until cold. Once cold, pour in the double cream, while whisking constantly. Spoon the crème pâtissière into the tart cases and chill in the fridge. To make the glaze, heat the jam in a saucepan with a tablespoon of water and whisk to combine. Strain the liquid through a sieve into a small bowl. To make the glaze, heat the jam in a saucepan with a tablespoon of water and whisk to combine. Strain the liquid through a sieve into a small bowl. Arrange the raspberries standing upright on the crème pâtissière and brush the warm glaze over the top. Arrange the raspberries standing upright on the crème pâtissière and brush the warm glaze over the top. Recipe tips If you're short on time, use shop-bought tartlet cases. | {
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"content": "An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fresh_raspberry_tartlets_06318_16x9.jpg Here’s an impressive summer dessert to have prepared ahead of guests coming over. You will need to leave plenty of time to bake the tart cases blind and for the crème pat to cool. Equipment and preparation: You will need eight 10cm/4in loose-bottomed metal tart tins and baking beans. 175g/6oz plain flour, plus extra for dusting2 tbsp icing sugar100g/3½oz butter, chilled, cut into small pieces1 free-range egg, beaten 175g/6oz plain flour, plus extra for dusting 2 tbsp icing sugar 100g/3½oz butter, chilled, cut into small pieces 1 free-range egg, beaten 150ml/5fl oz whole milk1 tsp vanilla extract25g/1oz caster sugar25g/1oz plain flour1 free-range egg75ml/2½fl oz double cream 150ml/5fl oz whole milk 1 tsp vanilla extract 25g/1oz caster sugar 25g/1oz plain flour 1 free-range egg 75ml/2½fl oz double cream 4 tbsp raspberry jam450g/1lb raspberries 4 tbsp raspberry jam 450g/1lb raspberries Method Preheat the oven to 200C/180C Fan/Gas 6.To make the pastry, put the flour, icing sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg and blend again until it is just combined and forms a ball. Dust a work surface with flour and tip the dough onto it. Roll the pastry out with a rolling pin. Cut it into eight rounds a little bigger than the tins (as you will need to line the sides also). Line each tin with a disc of pastry and chill in the fridge for 20 minutes.To bake blind, prick the pastry bases, line the tins with baking parchment, fill with baking beans and bake in the oven for 10 minutes. Carefully remove the beans and paper and return the bases to the oven for 5 minutes, until cooked and a pale golden-brown. Set aside to cool.Meanwhile, to make the crème pâtissière, put the milk and vanilla in a saucepan. Heat until it is just scalding (you'll just be able to dip your finger in). Put the sugar, flour and egg in a mixing bowl and whisk. Pour in half the hot milk and whisk until smooth. Pour in the remaining hot milk. Pour the mixture back into the saucepan and cook over a low heat, stirring all the time, until very thick – this could take about 2–3 minutes. Pour into a bowl, cover with cling film and chill in the fridge until cold. Once cold, pour in the double cream, while whisking constantly. Spoon the crème pâtissière into the tart cases and chill in the fridge.To make the glaze, heat the jam in a saucepan with a tablespoon of water and whisk to combine. Strain the liquid through a sieve into a small bowl. Arrange the raspberries standing upright on the crème pâtissière and brush the warm glaze over the top. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the pastry, put the flour, icing sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg and blend again until it is just combined and forms a ball. To make the pastry, put the flour, icing sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg and blend again until it is just combined and forms a ball. Dust a work surface with flour and tip the dough onto it. Roll the pastry out with a rolling pin. Cut it into eight rounds a little bigger than the tins (as you will need to line the sides also). Line each tin with a disc of pastry and chill in the fridge for 20 minutes. Dust a work surface with flour and tip the dough onto it. Roll the pastry out with a rolling pin. Cut it into eight rounds a little bigger than the tins (as you will need to line the sides also). Line each tin with a disc of pastry and chill in the fridge for 20 minutes. To bake blind, prick the pastry bases, line the tins with baking parchment, fill with baking beans and bake in the oven for 10 minutes. Carefully remove the beans and paper and return the bases to the oven for 5 minutes, until cooked and a pale golden-brown. Set aside to cool. To bake blind, prick the pastry bases, line the tins with baking parchment, fill with baking beans and bake in the oven for 10 minutes. Carefully remove the beans and paper and return the bases to the oven for 5 minutes, until cooked and a pale golden-brown. Set aside to cool. Meanwhile, to make the crème pâtissière, put the milk and vanilla in a saucepan. Heat until it is just scalding (you'll just be able to dip your finger in). Meanwhile, to make the crème pâtissière, put the milk and vanilla in a saucepan. Heat until it is just scalding (you'll just be able to dip your finger in). Put the sugar, flour and egg in a mixing bowl and whisk. Pour in half the hot milk and whisk until smooth. Pour in the remaining hot milk. Put the sugar, flour and egg in a mixing bowl and whisk. Pour in half the hot milk and whisk until smooth. Pour in the remaining hot milk. Pour the mixture back into the saucepan and cook over a low heat, stirring all the time, until very thick – this could take about 2–3 minutes. Pour the mixture back into the saucepan and cook over a low heat, stirring all the time, until very thick – this could take about 2–3 minutes. Pour into a bowl, cover with cling film and chill in the fridge until cold. Once cold, pour in the double cream, while whisking constantly. Spoon the crème pâtissière into the tart cases and chill in the fridge. Pour into a bowl, cover with cling film and chill in the fridge until cold. Once cold, pour in the double cream, while whisking constantly. Spoon the crème pâtissière into the tart cases and chill in the fridge. To make the glaze, heat the jam in a saucepan with a tablespoon of water and whisk to combine. Strain the liquid through a sieve into a small bowl. To make the glaze, heat the jam in a saucepan with a tablespoon of water and whisk to combine. Strain the liquid through a sieve into a small bowl. Arrange the raspberries standing upright on the crème pâtissière and brush the warm glaze over the top. Arrange the raspberries standing upright on the crème pâtissière and brush the warm glaze over the top. Recipe tips If you're short on time, use shop-bought tartlet cases."
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} | 3c28320045357d98d3618e85f4489325d5df94fa24751f280eef7587eaa8df98 | Red pepper, cheese and chive tartlets recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_pepper_cheese_and_50501_16x9.jpg Mary Berry’s red pepper, cheese and chive tartlets taste as good as they look. They're a great addition to any afternoon tea gathering or buffet party. Equipment: you will need two 12-hole bun tins and an 8cm/3¼in round cutter. 175g/6oz plain flour, plus extra for dusting100g/3½oz cold butter, cubed50g/1¾oz Parmesan, grated ¼ tsp paprika 1 free-range egg, beaten 175g/6oz plain flour, plus extra for dusting 100g/3½oz cold butter, cubed 50g/1¾oz Parmesan, grated ¼ tsp paprika 1 free-range egg, beaten 175g jar chargrilled red peppers in oil, drained and chopped1 large garlic clove, crushed 1½ tbsp sundried tomato paste175g/6oz mature cheddar, grated2 large free-range eggs200ml/7fl oz double cream2 tbsp chopped fresh chives 24 cherry tomatoes, each cut into threesalt and freshly ground black pepper 175g jar chargrilled red peppers in oil, drained and chopped 1 large garlic clove, crushed 1½ tbsp sundried tomato paste 175g/6oz mature cheddar, grated 2 large free-range eggs 200ml/7fl oz double cream 2 tbsp chopped fresh chives 24 cherry tomatoes, each cut into three salt and freshly ground black pepper Method To make the pastry, put the flour, butter, Parmesan and paprika into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture just comes together. Tip out onto a floured work surface and gently knead into a ball.Roll out very thinly and stamp out 24 rounds using an 8cm/3¼in cutter. Line two 12-hole bun tins with the pastry rounds and prick the bases with a fork. Place in the freezer for 20 minutes.Preheat the oven to 200C/180C Fan/Gas 6.To make the filling, mix the peppers with the garlic and sundried tomato paste and season with salt and pepper. Divide the mixture between the pastry rounds and top each one with a small pile of grated cheese.Crack the eggs into a wide jug, add the cream, chives and seasoning, and mix together until smooth. Carefully pour over the filling. Top each tart with three slices of tomato. Bake for 20–25 minutes until pale golden brown and set in the middle. Serve warm. To make the pastry, put the flour, butter, Parmesan and paprika into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture just comes together. Tip out onto a floured work surface and gently knead into a ball. To make the pastry, put the flour, butter, Parmesan and paprika into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture just comes together. Tip out onto a floured work surface and gently knead into a ball. Roll out very thinly and stamp out 24 rounds using an 8cm/3¼in cutter. Line two 12-hole bun tins with the pastry rounds and prick the bases with a fork. Place in the freezer for 20 minutes. Roll out very thinly and stamp out 24 rounds using an 8cm/3¼in cutter. Line two 12-hole bun tins with the pastry rounds and prick the bases with a fork. Place in the freezer for 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the filling, mix the peppers with the garlic and sundried tomato paste and season with salt and pepper. Divide the mixture between the pastry rounds and top each one with a small pile of grated cheese. To make the filling, mix the peppers with the garlic and sundried tomato paste and season with salt and pepper. Divide the mixture between the pastry rounds and top each one with a small pile of grated cheese. Crack the eggs into a wide jug, add the cream, chives and seasoning, and mix together until smooth. Carefully pour over the filling. Top each tart with three slices of tomato. Crack the eggs into a wide jug, add the cream, chives and seasoning, and mix together until smooth. Carefully pour over the filling. Top each tart with three slices of tomato. Bake for 20–25 minutes until pale golden brown and set in the middle. Serve warm. Bake for 20–25 minutes until pale golden brown and set in the middle. Serve warm. | {
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"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_pepper_cheese_and_50501_16x9.jpg Mary Berry’s red pepper, cheese and chive tartlets taste as good as they look. They're a great addition to any afternoon tea gathering or buffet party. Equipment: you will need two 12-hole bun tins and an 8cm/3¼in round cutter. 175g/6oz plain flour, plus extra for dusting100g/3½oz cold butter, cubed50g/1¾oz Parmesan, grated ¼ tsp paprika 1 free-range egg, beaten 175g/6oz plain flour, plus extra for dusting 100g/3½oz cold butter, cubed 50g/1¾oz Parmesan, grated ¼ tsp paprika 1 free-range egg, beaten 175g jar chargrilled red peppers in oil, drained and chopped1 large garlic clove, crushed 1½ tbsp sundried tomato paste175g/6oz mature cheddar, grated2 large free-range eggs200ml/7fl oz double cream2 tbsp chopped fresh chives 24 cherry tomatoes, each cut into threesalt and freshly ground black pepper 175g jar chargrilled red peppers in oil, drained and chopped 1 large garlic clove, crushed 1½ tbsp sundried tomato paste 175g/6oz mature cheddar, grated 2 large free-range eggs 200ml/7fl oz double cream 2 tbsp chopped fresh chives 24 cherry tomatoes, each cut into three salt and freshly ground black pepper Method To make the pastry, put the flour, butter, Parmesan and paprika into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture just comes together. Tip out onto a floured work surface and gently knead into a ball.Roll out very thinly and stamp out 24 rounds using an 8cm/3¼in cutter. Line two 12-hole bun tins with the pastry rounds and prick the bases with a fork. Place in the freezer for 20 minutes.Preheat the oven to 200C/180C Fan/Gas 6.To make the filling, mix the peppers with the garlic and sundried tomato paste and season with salt and pepper. Divide the mixture between the pastry rounds and top each one with a small pile of grated cheese.Crack the eggs into a wide jug, add the cream, chives and seasoning, and mix together until smooth. Carefully pour over the filling. Top each tart with three slices of tomato. Bake for 20–25 minutes until pale golden brown and set in the middle. Serve warm. To make the pastry, put the flour, butter, Parmesan and paprika into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture just comes together. Tip out onto a floured work surface and gently knead into a ball. To make the pastry, put the flour, butter, Parmesan and paprika into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture just comes together. Tip out onto a floured work surface and gently knead into a ball. Roll out very thinly and stamp out 24 rounds using an 8cm/3¼in cutter. Line two 12-hole bun tins with the pastry rounds and prick the bases with a fork. Place in the freezer for 20 minutes. Roll out very thinly and stamp out 24 rounds using an 8cm/3¼in cutter. Line two 12-hole bun tins with the pastry rounds and prick the bases with a fork. Place in the freezer for 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the filling, mix the peppers with the garlic and sundried tomato paste and season with salt and pepper. Divide the mixture between the pastry rounds and top each one with a small pile of grated cheese. To make the filling, mix the peppers with the garlic and sundried tomato paste and season with salt and pepper. Divide the mixture between the pastry rounds and top each one with a small pile of grated cheese. Crack the eggs into a wide jug, add the cream, chives and seasoning, and mix together until smooth. Carefully pour over the filling. Top each tart with three slices of tomato. Crack the eggs into a wide jug, add the cream, chives and seasoning, and mix together until smooth. Carefully pour over the filling. Top each tart with three slices of tomato. Bake for 20–25 minutes until pale golden brown and set in the middle. Serve warm. Bake for 20–25 minutes until pale golden brown and set in the middle. Serve warm."
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} | ad71a5677a2f47f8c368e77eb1e595a24a63208fe1bcdcf4ad2308b6502b6560 | Double chocolate brownies recipe
An average of 4.3 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/snowfleckedchocolate_84992_16x9.jpg A generous helping of white chocolate in these double chocolate brownies makes them even more irresistible. 375g/13oz butter375g/13oz dark chocolate6 free-range eggs350g/12oz caster sugar1 tbsp vanilla extract225g/8oz plain flour1 tsp salt250g/9oz white chocolate, chopped2 tsp icing sugar, to decorate (optional) 375g/13oz butter 375g/13oz dark chocolate 6 free-range eggs 350g/12oz caster sugar 1 tbsp vanilla extract 225g/8oz plain flour 1 tsp salt 250g/9oz white chocolate, chopped 2 tsp icing sugar, to decorate (optional) Method Preheat the oven to 180C/170C fan/Gas 4.Line the sides and base of a 33x23x5.5cm/13x9x2in baking tin with baking paper.Place the butter and chocolate into a heatproof bowl. Place the bowl over a saucepan of barely simmering water (do not let the base of the bowl touch the simmering water) and allow to melt.Put the eggs, sugar and vanilla extract in a clean bowl and whisk together.Once the chocolate and butter have melted, set aside and allow to cool slightly. Add the egg mixture and whisk to combine.Sift the flour and salt together then fold into the chocolate mixture. Add the white chocolate pieces and mix to combine.Pour the mixture into the baking tin and bake for 25 minutes. Remove from the oven and allow to cool a little in the tin.To serve, remove from the baking tin and cut into squares while still warm. Sprinkle with icing sugar, if using. Preheat the oven to 180C/170C fan/Gas 4. Preheat the oven to 180C/170C fan/Gas 4. Line the sides and base of a 33x23x5.5cm/13x9x2in baking tin with baking paper. Line the sides and base of a 33x23x5.5cm/13x9x2in baking tin with baking paper. Place the butter and chocolate into a heatproof bowl. Place the bowl over a saucepan of barely simmering water (do not let the base of the bowl touch the simmering water) and allow to melt. Place the butter and chocolate into a heatproof bowl. Place the bowl over a saucepan of barely simmering water (do not let the base of the bowl touch the simmering water) and allow to melt. Put the eggs, sugar and vanilla extract in a clean bowl and whisk together. Put the eggs, sugar and vanilla extract in a clean bowl and whisk together. Once the chocolate and butter have melted, set aside and allow to cool slightly. Add the egg mixture and whisk to combine. Once the chocolate and butter have melted, set aside and allow to cool slightly. Add the egg mixture and whisk to combine. Sift the flour and salt together then fold into the chocolate mixture. Add the white chocolate pieces and mix to combine. Sift the flour and salt together then fold into the chocolate mixture. Add the white chocolate pieces and mix to combine. Pour the mixture into the baking tin and bake for 25 minutes. Remove from the oven and allow to cool a little in the tin. Pour the mixture into the baking tin and bake for 25 minutes. Remove from the oven and allow to cool a little in the tin. To serve, remove from the baking tin and cut into squares while still warm. Sprinkle with icing sugar, if using. To serve, remove from the baking tin and cut into squares while still warm. Sprinkle with icing sugar, if using. | {
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"title": "Double chocolate brownies recipe",
"content": "An average of 4.3 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/snowfleckedchocolate_84992_16x9.jpg A generous helping of white chocolate in these double chocolate brownies makes them even more irresistible. 375g/13oz butter375g/13oz dark chocolate6 free-range eggs350g/12oz caster sugar1 tbsp vanilla extract225g/8oz plain flour1 tsp salt250g/9oz white chocolate, chopped2 tsp icing sugar, to decorate (optional) 375g/13oz butter 375g/13oz dark chocolate 6 free-range eggs 350g/12oz caster sugar 1 tbsp vanilla extract 225g/8oz plain flour 1 tsp salt 250g/9oz white chocolate, chopped 2 tsp icing sugar, to decorate (optional) Method Preheat the oven to 180C/170C fan/Gas 4.Line the sides and base of a 33x23x5.5cm/13x9x2in baking tin with baking paper.Place the butter and chocolate into a heatproof bowl. Place the bowl over a saucepan of barely simmering water (do not let the base of the bowl touch the simmering water) and allow to melt.Put the eggs, sugar and vanilla extract in a clean bowl and whisk together.Once the chocolate and butter have melted, set aside and allow to cool slightly. Add the egg mixture and whisk to combine.Sift the flour and salt together then fold into the chocolate mixture. Add the white chocolate pieces and mix to combine.Pour the mixture into the baking tin and bake for 25 minutes. Remove from the oven and allow to cool a little in the tin.To serve, remove from the baking tin and cut into squares while still warm. Sprinkle with icing sugar, if using. Preheat the oven to 180C/170C fan/Gas 4. Preheat the oven to 180C/170C fan/Gas 4. Line the sides and base of a 33x23x5.5cm/13x9x2in baking tin with baking paper. Line the sides and base of a 33x23x5.5cm/13x9x2in baking tin with baking paper. Place the butter and chocolate into a heatproof bowl. Place the bowl over a saucepan of barely simmering water (do not let the base of the bowl touch the simmering water) and allow to melt. Place the butter and chocolate into a heatproof bowl. Place the bowl over a saucepan of barely simmering water (do not let the base of the bowl touch the simmering water) and allow to melt. Put the eggs, sugar and vanilla extract in a clean bowl and whisk together. Put the eggs, sugar and vanilla extract in a clean bowl and whisk together. Once the chocolate and butter have melted, set aside and allow to cool slightly. Add the egg mixture and whisk to combine. Once the chocolate and butter have melted, set aside and allow to cool slightly. Add the egg mixture and whisk to combine. Sift the flour and salt together then fold into the chocolate mixture. Add the white chocolate pieces and mix to combine. Sift the flour and salt together then fold into the chocolate mixture. Add the white chocolate pieces and mix to combine. Pour the mixture into the baking tin and bake for 25 minutes. Remove from the oven and allow to cool a little in the tin. Pour the mixture into the baking tin and bake for 25 minutes. Remove from the oven and allow to cool a little in the tin. To serve, remove from the baking tin and cut into squares while still warm. Sprinkle with icing sugar, if using. To serve, remove from the baking tin and cut into squares while still warm. Sprinkle with icing sugar, if using."
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} | ca067fca22ba9bb8c81f6ab8745d24e481a9eacd8879054fedf4ca47f9454821 | Halloween cake recipe
Preheat the oven to 180C/350F/Gas 4.Grease and line a 20x30cm/8x12in rectangular cake tin with baking parchment.Beat together the butter and sugar with a hand-held mixer until the mixture is pale and fluffy. Add the eggs a little at a time, beating well between each addition, adding the vanilla extract with the last of the egg.Sift together the flour and the cocoa powder into a bowl. Fold the flour mixture into the butter mixture until fully incorporated.Spoon the cake batter into the prepared tin and smooth the surface with the back of a spoon.Bake for 30 minutes until firm to the touch (a wooden skewer inserted in the centre should come out clean).Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.For the ginger biscuit tombstones, place the flour, ginger and bicarbonate of soda into a mixing bowl. Rub the butter in with your fingertips until the mixture resembles fine breadcrumbs.Add the sugar, syrup and egg and mix together until it forms a soft dough. Wrap in cling film and chill in the fridge for 30 minutes.Pre-heat the oven to 180C/350F/gas 4.Roll out the dough on a lightly floured surface and cut out your shapes – you will only need a few for the cake so cut out some other Halloween shapes for extra biscuits.Place the shapes on to greased baking sheets and bake in the oven for 10-12 minutes. Remove from the sheets with a palette knife and place onto a wire rack to cool completely before decorating with white icing.For the buttercream, beat the butter in a large bowl with a hand held mixer until creamy then add the icing sugar a spoonful at a time beating well between each addition. Add the cocoa powder and milk and beat again for a further five minutes until light and fluffy.Blend the Oreo or bourbon biscuits to fine crumbs in a food processor. Spread the buttercream over the cooled cake, covering the top and sides – don’t worry if it’s not smooth - a few lumps and bumps will make it more mud-like.Break the chocolate sticks in half unevenly, then stick around the sides of the cake to form the fence.Sprinkle the biscuit soil over the surface before sticking in the tombstones and decorating with spooky sweets. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Grease and line a 20x30cm/8x12in rectangular cake tin with baking parchment. Grease and line a 20x30cm/8x12in rectangular cake tin with baking parchment. Beat together the butter and sugar with a hand-held mixer until the mixture is pale and fluffy. Add the eggs a little at a time, beating well between each addition, adding the vanilla extract with the last of the egg. Beat together the butter and sugar with a hand-held mixer until the mixture is pale and fluffy. Add the eggs a little at a time, beating well between each addition, adding the vanilla extract with the last of the egg. Sift together the flour and the cocoa powder into a bowl. Fold the flour mixture into the butter mixture until fully incorporated. Sift together the flour and the cocoa powder into a bowl. Fold the flour mixture into the butter mixture until fully incorporated. Spoon the cake batter into the prepared tin and smooth the surface with the back of a spoon. Spoon the cake batter into the prepared tin and smooth the surface with the back of a spoon. Bake for 30 minutes until firm to the touch (a wooden skewer inserted in the centre should come out clean). Bake for 30 minutes until firm to the touch (a wooden skewer inserted in the centre should come out clean). Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely. Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely. For the ginger biscuit tombstones, place the flour, ginger and bicarbonate of soda into a mixing bowl. Rub the butter in with your fingertips until the mixture resembles fine breadcrumbs. For the ginger biscuit tombstones, place the flour, ginger and bicarbonate of soda into a mixing bowl. Rub the butter in with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar, syrup and egg and mix together until it forms a soft dough. Wrap in cling film and chill in the fridge for 30 minutes. Add the sugar, syrup and egg and mix together until it forms a soft dough. Wrap in cling film and chill in the fridge for 30 minutes. Pre-heat the oven to 180C/350F/gas 4. Pre-heat the oven to 180C/350F/gas 4. Roll out the dough on a lightly floured surface and cut out your shapes – you will only need a few for the cake so cut out some other Halloween shapes for extra biscuits. Roll out the dough on a lightly floured surface and cut out your shapes – you will only need a few for the cake so cut out some other Halloween shapes for extra biscuits. Place the shapes on to greased baking sheets and bake in the oven for 10-12 minutes. Remove from the sheets with a palette knife and place onto a wire rack to cool completely before decorating with white icing. Place the shapes on to greased baking sheets and bake in the oven for 10-12 minutes. Remove from the sheets with a palette knife and place onto a wire rack to cool completely before decorating with white icing. For the buttercream, beat the butter in a large bowl with a hand held mixer until creamy then add the icing sugar a spoonful at a time beating well between each addition. Add the cocoa powder and milk and beat again for a further five minutes until light and fluffy. For the buttercream, beat the butter in a large bowl with a hand held mixer until creamy then add the icing sugar a spoonful at a time beating well between each addition. Add the cocoa powder and milk and beat again for a further five minutes until light and fluffy. Blend the Oreo or bourbon biscuits to fine crumbs in a food processor. Blend the Oreo or bourbon biscuits to fine crumbs in a food processor. Spread the buttercream over the cooled cake, covering the top and sides – don’t worry if it’s not smooth - a few lumps and bumps will make it more mud-like. Spread the buttercream over the cooled cake, covering the top and sides – don’t worry if it’s not smooth - a few lumps and bumps will make it more mud-like. Break the chocolate sticks in half unevenly, then stick around the sides of the cake to form the fence. Break the chocolate sticks in half unevenly, then stick around the sides of the cake to form the fence. Sprinkle the biscuit soil over the surface before sticking in the tombstones and decorating with spooky sweets. Sprinkle the biscuit soil over the surface before sticking in the tombstones and decorating with spooky sweets. | {
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"title": "Halloween cake recipe",
"content": "Preheat the oven to 180C/350F/Gas 4.Grease and line a 20x30cm/8x12in rectangular cake tin with baking parchment.Beat together the butter and sugar with a hand-held mixer until the mixture is pale and fluffy. Add the eggs a little at a time, beating well between each addition, adding the vanilla extract with the last of the egg.Sift together the flour and the cocoa powder into a bowl. Fold the flour mixture into the butter mixture until fully incorporated.Spoon the cake batter into the prepared tin and smooth the surface with the back of a spoon.Bake for 30 minutes until firm to the touch (a wooden skewer inserted in the centre should come out clean).Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.For the ginger biscuit tombstones, place the flour, ginger and bicarbonate of soda into a mixing bowl. Rub the butter in with your fingertips until the mixture resembles fine breadcrumbs.Add the sugar, syrup and egg and mix together until it forms a soft dough. Wrap in cling film and chill in the fridge for 30 minutes.Pre-heat the oven to 180C/350F/gas 4.Roll out the dough on a lightly floured surface and cut out your shapes – you will only need a few for the cake so cut out some other Halloween shapes for extra biscuits.Place the shapes on to greased baking sheets and bake in the oven for 10-12 minutes. Remove from the sheets with a palette knife and place onto a wire rack to cool completely before decorating with white icing.For the buttercream, beat the butter in a large bowl with a hand held mixer until creamy then add the icing sugar a spoonful at a time beating well between each addition. Add the cocoa powder and milk and beat again for a further five minutes until light and fluffy.Blend the Oreo or bourbon biscuits to fine crumbs in a food processor. Spread the buttercream over the cooled cake, covering the top and sides – don’t worry if it’s not smooth - a few lumps and bumps will make it more mud-like.Break the chocolate sticks in half unevenly, then stick around the sides of the cake to form the fence.Sprinkle the biscuit soil over the surface before sticking in the tombstones and decorating with spooky sweets. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Grease and line a 20x30cm/8x12in rectangular cake tin with baking parchment. Grease and line a 20x30cm/8x12in rectangular cake tin with baking parchment. Beat together the butter and sugar with a hand-held mixer until the mixture is pale and fluffy. Add the eggs a little at a time, beating well between each addition, adding the vanilla extract with the last of the egg. Beat together the butter and sugar with a hand-held mixer until the mixture is pale and fluffy. Add the eggs a little at a time, beating well between each addition, adding the vanilla extract with the last of the egg. Sift together the flour and the cocoa powder into a bowl. Fold the flour mixture into the butter mixture until fully incorporated. Sift together the flour and the cocoa powder into a bowl. Fold the flour mixture into the butter mixture until fully incorporated. Spoon the cake batter into the prepared tin and smooth the surface with the back of a spoon. Spoon the cake batter into the prepared tin and smooth the surface with the back of a spoon. Bake for 30 minutes until firm to the touch (a wooden skewer inserted in the centre should come out clean). Bake for 30 minutes until firm to the touch (a wooden skewer inserted in the centre should come out clean). Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely. Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely. For the ginger biscuit tombstones, place the flour, ginger and bicarbonate of soda into a mixing bowl. Rub the butter in with your fingertips until the mixture resembles fine breadcrumbs. For the ginger biscuit tombstones, place the flour, ginger and bicarbonate of soda into a mixing bowl. Rub the butter in with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar, syrup and egg and mix together until it forms a soft dough. Wrap in cling film and chill in the fridge for 30 minutes. Add the sugar, syrup and egg and mix together until it forms a soft dough. Wrap in cling film and chill in the fridge for 30 minutes. Pre-heat the oven to 180C/350F/gas 4. Pre-heat the oven to 180C/350F/gas 4. Roll out the dough on a lightly floured surface and cut out your shapes – you will only need a few for the cake so cut out some other Halloween shapes for extra biscuits. Roll out the dough on a lightly floured surface and cut out your shapes – you will only need a few for the cake so cut out some other Halloween shapes for extra biscuits. Place the shapes on to greased baking sheets and bake in the oven for 10-12 minutes. Remove from the sheets with a palette knife and place onto a wire rack to cool completely before decorating with white icing. Place the shapes on to greased baking sheets and bake in the oven for 10-12 minutes. Remove from the sheets with a palette knife and place onto a wire rack to cool completely before decorating with white icing. For the buttercream, beat the butter in a large bowl with a hand held mixer until creamy then add the icing sugar a spoonful at a time beating well between each addition. Add the cocoa powder and milk and beat again for a further five minutes until light and fluffy. For the buttercream, beat the butter in a large bowl with a hand held mixer until creamy then add the icing sugar a spoonful at a time beating well between each addition. Add the cocoa powder and milk and beat again for a further five minutes until light and fluffy. Blend the Oreo or bourbon biscuits to fine crumbs in a food processor. Blend the Oreo or bourbon biscuits to fine crumbs in a food processor. Spread the buttercream over the cooled cake, covering the top and sides – don’t worry if it’s not smooth - a few lumps and bumps will make it more mud-like. Spread the buttercream over the cooled cake, covering the top and sides – don’t worry if it’s not smooth - a few lumps and bumps will make it more mud-like. Break the chocolate sticks in half unevenly, then stick around the sides of the cake to form the fence. Break the chocolate sticks in half unevenly, then stick around the sides of the cake to form the fence. Sprinkle the biscuit soil over the surface before sticking in the tombstones and decorating with spooky sweets. Sprinkle the biscuit soil over the surface before sticking in the tombstones and decorating with spooky sweets."
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} | 788e329b1a707a232a536a2970019c8ee366b23ef8ba9b42b26ac921146a063e | Mug cake recipe
An average of 4.6 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mug_cake_31245_16x9.jpg Chocolate cake for one in just a few minutes thanks to nifty use of the microwave. Add extra toppings, if you like – ice cream, strawberries, raspberries, sprinkles, chocolate flakes and wafers all work well. 2 tbsp soft unsalted butter1 tbsp light brown sugar2 tbsp caster sugar4 tbsp self-raising flour1 tbsp cocoa powder1 egg yolk½ tsp vanilla extract handful chocolate chips 2 tbsp soft unsalted butter 1 tbsp light brown sugar 2 tbsp caster sugar 4 tbsp self-raising flour 1 tbsp cocoa powder 1 egg yolk ½ tsp vanilla extract handful chocolate chips Method Put the butter into a large, microwave-safe mug. Microwave for 10–20 seconds, or until the butter has melted.Once the butter is melted, use a fork to stir in the brown sugar, caster sugar, self-raising flour and cocoa powder. Mix until well combined without any lumps. Add the egg yolk and the vanilla extract and stir again. Microwave for 30 seconds. After 30 seconds, remove from the microwave, taking care to protect your hands as it could be hot. Put the chocolate chips on top of the cake mixture and use a teaspoon handle to push them down slightly into the mixture. Microwave for a further 30–40 seconds. Carefully remove from the microwave and leave the cake to cool for 15 minutes.Eat on its own or add a topping such as a scoop of ice cream, sprinkles, a chocolate flake or strawberries. Enjoy! Put the butter into a large, microwave-safe mug. Microwave for 10–20 seconds, or until the butter has melted. Put the butter into a large, microwave-safe mug. Microwave for 10–20 seconds, or until the butter has melted. Once the butter is melted, use a fork to stir in the brown sugar, caster sugar, self-raising flour and cocoa powder. Mix until well combined without any lumps. Once the butter is melted, use a fork to stir in the brown sugar, caster sugar, self-raising flour and cocoa powder. Mix until well combined without any lumps. Add the egg yolk and the vanilla extract and stir again. Microwave for 30 seconds. Add the egg yolk and the vanilla extract and stir again. Microwave for 30 seconds. After 30 seconds, remove from the microwave, taking care to protect your hands as it could be hot. Put the chocolate chips on top of the cake mixture and use a teaspoon handle to push them down slightly into the mixture. Microwave for a further 30–40 seconds. After 30 seconds, remove from the microwave, taking care to protect your hands as it could be hot. Put the chocolate chips on top of the cake mixture and use a teaspoon handle to push them down slightly into the mixture. Microwave for a further 30–40 seconds. Carefully remove from the microwave and leave the cake to cool for 15 minutes. Carefully remove from the microwave and leave the cake to cool for 15 minutes. Eat on its own or add a topping such as a scoop of ice cream, sprinkles, a chocolate flake or strawberries. Enjoy! Eat on its own or add a topping such as a scoop of ice cream, sprinkles, a chocolate flake or strawberries. Enjoy! | {
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"title": "Mug cake recipe",
"content": "An average of 4.6 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mug_cake_31245_16x9.jpg Chocolate cake for one in just a few minutes thanks to nifty use of the microwave. Add extra toppings, if you like – ice cream, strawberries, raspberries, sprinkles, chocolate flakes and wafers all work well. 2 tbsp soft unsalted butter1 tbsp light brown sugar2 tbsp caster sugar4 tbsp self-raising flour1 tbsp cocoa powder1 egg yolk½ tsp vanilla extract handful chocolate chips 2 tbsp soft unsalted butter 1 tbsp light brown sugar 2 tbsp caster sugar 4 tbsp self-raising flour 1 tbsp cocoa powder 1 egg yolk ½ tsp vanilla extract handful chocolate chips Method Put the butter into a large, microwave-safe mug. Microwave for 10–20 seconds, or until the butter has melted.Once the butter is melted, use a fork to stir in the brown sugar, caster sugar, self-raising flour and cocoa powder. Mix until well combined without any lumps. Add the egg yolk and the vanilla extract and stir again. Microwave for 30 seconds. After 30 seconds, remove from the microwave, taking care to protect your hands as it could be hot. Put the chocolate chips on top of the cake mixture and use a teaspoon handle to push them down slightly into the mixture. Microwave for a further 30–40 seconds. Carefully remove from the microwave and leave the cake to cool for 15 minutes.Eat on its own or add a topping such as a scoop of ice cream, sprinkles, a chocolate flake or strawberries. Enjoy! Put the butter into a large, microwave-safe mug. Microwave for 10–20 seconds, or until the butter has melted. Put the butter into a large, microwave-safe mug. Microwave for 10–20 seconds, or until the butter has melted. Once the butter is melted, use a fork to stir in the brown sugar, caster sugar, self-raising flour and cocoa powder. Mix until well combined without any lumps. Once the butter is melted, use a fork to stir in the brown sugar, caster sugar, self-raising flour and cocoa powder. Mix until well combined without any lumps. Add the egg yolk and the vanilla extract and stir again. Microwave for 30 seconds. Add the egg yolk and the vanilla extract and stir again. Microwave for 30 seconds. After 30 seconds, remove from the microwave, taking care to protect your hands as it could be hot. Put the chocolate chips on top of the cake mixture and use a teaspoon handle to push them down slightly into the mixture. Microwave for a further 30–40 seconds. After 30 seconds, remove from the microwave, taking care to protect your hands as it could be hot. Put the chocolate chips on top of the cake mixture and use a teaspoon handle to push them down slightly into the mixture. Microwave for a further 30–40 seconds. Carefully remove from the microwave and leave the cake to cool for 15 minutes. Carefully remove from the microwave and leave the cake to cool for 15 minutes. Eat on its own or add a topping such as a scoop of ice cream, sprinkles, a chocolate flake or strawberries. Enjoy! Eat on its own or add a topping such as a scoop of ice cream, sprinkles, a chocolate flake or strawberries. Enjoy!"
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} | 4a2880b1fb5ac95ce691d287dcce02604e2e923420e2bade85e667fbd2ea8aae | Birthday chocolate cake recipe
An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grandmas_chocolate_cake_60838_16x9.jpg Andrew used his Gran’s recipe for a classic light chocolate cake and topped it with chocolate icing, chocolate shards, hazelnuts and raspberries for a spectacular finish fit for a birthday. For this recipe you will need 3 x 18cm/7in sandwich tins and a large piping bag fitted with a large closed star nozzle. 235g/8½oz self-raising flour255g/9oz caster sugar20g/¾oz cocoa powder1½ tsp baking powder4½ medium free-range eggs, beaten255g/9oz baking margarine 2 tbsp semi-skimmed milk 235g/8½oz self-raising flour 255g/9oz caster sugar 20g/¾oz cocoa powder 1½ tsp baking powder 4½ medium free-range eggs, beaten 255g/9oz baking margarine 2 tbsp semi-skimmed milk 225g/8oz caster sugar225g/8oz evaporated milk 240g/8¾oz plain chocolate, finely chopped 115g/4oz salted butter 225g/8oz caster sugar 225g/8oz evaporated milk 240g/8¾oz plain chocolate, finely chopped 115g/4oz salted butter 75g/2½oz raspberries30g/1oz roasted chopped hazelnuts50g/1¾oz dark chocolate 50g/1¾oz white chocolate 75g/2½oz raspberries 30g/1oz roasted chopped hazelnuts 50g/1¾oz dark chocolate 50g/1¾oz white chocolate Method Preheat the oven to 200C/180C Fan/Gas 6. Grease and line three 18cm/7in sandwich tins with baking paper.For the cake, sieve the flour, sugar, cocoa powder and baking powder into a large mixing bowl. Add the eggs and margarine and beat on high speed for 10 seconds using an electric mixer. Scrape down the sides to make sure everything is incorporated. Add the milk and mix for another 10 seconds on high until well combined.Divide the mixture evenly between the three sandwich tins and bake on the middle shelf of the oven for 15-20 minutes or until springy to the touch and starting to come away from the sides of the tins. Remove from the tins and place on a wire rack to cool.For the icing, add the sugar and evaporated milk to a large saucepan set over a medium heat. Stir until it starts to simmer, then stop stirring and allow to bubble for 6 minutes. Remove from the heat and set aside to cool slightly. Add the chocolate and butter to the warm mixture and stir until melted and incorporated. Cool until it reaches a spreadable consistency. Transfer the icing to a large piping bag fitted with a large closed star nozzle.To decorate, stack the three layers of cake with 3–4 piped rings of icing in between each layer. Cover the top with small swirls of icing then add the raspberries and sprinkle the roasted chopped hazelnuts over the cake.In two separate bowls, melt three-quarters of the white chocolate and dark chocolate. Once melted and cooled slightly, add the remaining quarter of each chocolate and stir until combined. When the melted chocolate becomes tacky, spread the dark chocolate in a thin layer on a large piece of non-stick paper, acetate or a silicone mat. Drizzle lines of the white chocolate across the dark. Leave to set completely then cut into shards. Use the shards to decorate the top of the cake. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line three 18cm/7in sandwich tins with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line three 18cm/7in sandwich tins with baking paper. For the cake, sieve the flour, sugar, cocoa powder and baking powder into a large mixing bowl. Add the eggs and margarine and beat on high speed for 10 seconds using an electric mixer. Scrape down the sides to make sure everything is incorporated. Add the milk and mix for another 10 seconds on high until well combined. For the cake, sieve the flour, sugar, cocoa powder and baking powder into a large mixing bowl. Add the eggs and margarine and beat on high speed for 10 seconds using an electric mixer. Scrape down the sides to make sure everything is incorporated. Add the milk and mix for another 10 seconds on high until well combined. Divide the mixture evenly between the three sandwich tins and bake on the middle shelf of the oven for 15-20 minutes or until springy to the touch and starting to come away from the sides of the tins. Remove from the tins and place on a wire rack to cool. Divide the mixture evenly between the three sandwich tins and bake on the middle shelf of the oven for 15-20 minutes or until springy to the touch and starting to come away from the sides of the tins. Remove from the tins and place on a wire rack to cool. For the icing, add the sugar and evaporated milk to a large saucepan set over a medium heat. Stir until it starts to simmer, then stop stirring and allow to bubble for 6 minutes. Remove from the heat and set aside to cool slightly. Add the chocolate and butter to the warm mixture and stir until melted and incorporated. Cool until it reaches a spreadable consistency. Transfer the icing to a large piping bag fitted with a large closed star nozzle. For the icing, add the sugar and evaporated milk to a large saucepan set over a medium heat. Stir until it starts to simmer, then stop stirring and allow to bubble for 6 minutes. Remove from the heat and set aside to cool slightly. Add the chocolate and butter to the warm mixture and stir until melted and incorporated. Cool until it reaches a spreadable consistency. Transfer the icing to a large piping bag fitted with a large closed star nozzle. To decorate, stack the three layers of cake with 3–4 piped rings of icing in between each layer. Cover the top with small swirls of icing then add the raspberries and sprinkle the roasted chopped hazelnuts over the cake. To decorate, stack the three layers of cake with 3–4 piped rings of icing in between each layer. Cover the top with small swirls of icing then add the raspberries and sprinkle the roasted chopped hazelnuts over the cake. In two separate bowls, melt three-quarters of the white chocolate and dark chocolate. Once melted and cooled slightly, add the remaining quarter of each chocolate and stir until combined. When the melted chocolate becomes tacky, spread the dark chocolate in a thin layer on a large piece of non-stick paper, acetate or a silicone mat. Drizzle lines of the white chocolate across the dark. Leave to set completely then cut into shards. Use the shards to decorate the top of the cake. In two separate bowls, melt three-quarters of the white chocolate and dark chocolate. Once melted and cooled slightly, add the remaining quarter of each chocolate and stir until combined. When the melted chocolate becomes tacky, spread the dark chocolate in a thin layer on a large piece of non-stick paper, acetate or a silicone mat. Drizzle lines of the white chocolate across the dark. Leave to set completely then cut into shards. Use the shards to decorate the top of the cake. | {
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"title": "Birthday chocolate cake recipe",
"content": "An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grandmas_chocolate_cake_60838_16x9.jpg Andrew used his Gran’s recipe for a classic light chocolate cake and topped it with chocolate icing, chocolate shards, hazelnuts and raspberries for a spectacular finish fit for a birthday. For this recipe you will need 3 x 18cm/7in sandwich tins and a large piping bag fitted with a large closed star nozzle. 235g/8½oz self-raising flour255g/9oz caster sugar20g/¾oz cocoa powder1½ tsp baking powder4½ medium free-range eggs, beaten255g/9oz baking margarine 2 tbsp semi-skimmed milk 235g/8½oz self-raising flour 255g/9oz caster sugar 20g/¾oz cocoa powder 1½ tsp baking powder 4½ medium free-range eggs, beaten 255g/9oz baking margarine 2 tbsp semi-skimmed milk 225g/8oz caster sugar225g/8oz evaporated milk 240g/8¾oz plain chocolate, finely chopped 115g/4oz salted butter 225g/8oz caster sugar 225g/8oz evaporated milk 240g/8¾oz plain chocolate, finely chopped 115g/4oz salted butter 75g/2½oz raspberries30g/1oz roasted chopped hazelnuts50g/1¾oz dark chocolate 50g/1¾oz white chocolate 75g/2½oz raspberries 30g/1oz roasted chopped hazelnuts 50g/1¾oz dark chocolate 50g/1¾oz white chocolate Method Preheat the oven to 200C/180C Fan/Gas 6. Grease and line three 18cm/7in sandwich tins with baking paper.For the cake, sieve the flour, sugar, cocoa powder and baking powder into a large mixing bowl. Add the eggs and margarine and beat on high speed for 10 seconds using an electric mixer. Scrape down the sides to make sure everything is incorporated. Add the milk and mix for another 10 seconds on high until well combined.Divide the mixture evenly between the three sandwich tins and bake on the middle shelf of the oven for 15-20 minutes or until springy to the touch and starting to come away from the sides of the tins. Remove from the tins and place on a wire rack to cool.For the icing, add the sugar and evaporated milk to a large saucepan set over a medium heat. Stir until it starts to simmer, then stop stirring and allow to bubble for 6 minutes. Remove from the heat and set aside to cool slightly. Add the chocolate and butter to the warm mixture and stir until melted and incorporated. Cool until it reaches a spreadable consistency. Transfer the icing to a large piping bag fitted with a large closed star nozzle.To decorate, stack the three layers of cake with 3–4 piped rings of icing in between each layer. Cover the top with small swirls of icing then add the raspberries and sprinkle the roasted chopped hazelnuts over the cake.In two separate bowls, melt three-quarters of the white chocolate and dark chocolate. Once melted and cooled slightly, add the remaining quarter of each chocolate and stir until combined. When the melted chocolate becomes tacky, spread the dark chocolate in a thin layer on a large piece of non-stick paper, acetate or a silicone mat. Drizzle lines of the white chocolate across the dark. Leave to set completely then cut into shards. Use the shards to decorate the top of the cake. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line three 18cm/7in sandwich tins with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line three 18cm/7in sandwich tins with baking paper. For the cake, sieve the flour, sugar, cocoa powder and baking powder into a large mixing bowl. Add the eggs and margarine and beat on high speed for 10 seconds using an electric mixer. Scrape down the sides to make sure everything is incorporated. Add the milk and mix for another 10 seconds on high until well combined. For the cake, sieve the flour, sugar, cocoa powder and baking powder into a large mixing bowl. Add the eggs and margarine and beat on high speed for 10 seconds using an electric mixer. Scrape down the sides to make sure everything is incorporated. Add the milk and mix for another 10 seconds on high until well combined. Divide the mixture evenly between the three sandwich tins and bake on the middle shelf of the oven for 15-20 minutes or until springy to the touch and starting to come away from the sides of the tins. Remove from the tins and place on a wire rack to cool. Divide the mixture evenly between the three sandwich tins and bake on the middle shelf of the oven for 15-20 minutes or until springy to the touch and starting to come away from the sides of the tins. Remove from the tins and place on a wire rack to cool. For the icing, add the sugar and evaporated milk to a large saucepan set over a medium heat. Stir until it starts to simmer, then stop stirring and allow to bubble for 6 minutes. Remove from the heat and set aside to cool slightly. Add the chocolate and butter to the warm mixture and stir until melted and incorporated. Cool until it reaches a spreadable consistency. Transfer the icing to a large piping bag fitted with a large closed star nozzle. For the icing, add the sugar and evaporated milk to a large saucepan set over a medium heat. Stir until it starts to simmer, then stop stirring and allow to bubble for 6 minutes. Remove from the heat and set aside to cool slightly. Add the chocolate and butter to the warm mixture and stir until melted and incorporated. Cool until it reaches a spreadable consistency. Transfer the icing to a large piping bag fitted with a large closed star nozzle. To decorate, stack the three layers of cake with 3–4 piped rings of icing in between each layer. Cover the top with small swirls of icing then add the raspberries and sprinkle the roasted chopped hazelnuts over the cake. To decorate, stack the three layers of cake with 3–4 piped rings of icing in between each layer. Cover the top with small swirls of icing then add the raspberries and sprinkle the roasted chopped hazelnuts over the cake. In two separate bowls, melt three-quarters of the white chocolate and dark chocolate. Once melted and cooled slightly, add the remaining quarter of each chocolate and stir until combined. When the melted chocolate becomes tacky, spread the dark chocolate in a thin layer on a large piece of non-stick paper, acetate or a silicone mat. Drizzle lines of the white chocolate across the dark. Leave to set completely then cut into shards. Use the shards to decorate the top of the cake. In two separate bowls, melt three-quarters of the white chocolate and dark chocolate. Once melted and cooled slightly, add the remaining quarter of each chocolate and stir until combined. When the melted chocolate becomes tacky, spread the dark chocolate in a thin layer on a large piece of non-stick paper, acetate or a silicone mat. Drizzle lines of the white chocolate across the dark. Leave to set completely then cut into shards. Use the shards to decorate the top of the cake."
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} | 7fc344e35c2c4a035b3c0fd42862e244624a68ee7c7ffb040d3a508ddc51fceb | Tropical flapjacks recipe
Golden flapjacks with mango, sour cherries and coconut An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/goldenflapjackswithm_93620_16x9.jpg Try Sophie Dahl's chewy flapjacks crammed with dried fruit and coconut. 2 tbsp golden syrup4 tbsp runny honey150g/5oz salted butter 150g/5oz porridge oats100g/3½oz desiccated coconut75g/2¾oz sour cherries75g/2¾oz dried mango, chopped 2 tbsp golden syrup 4 tbsp runny honey 150g/5oz salted butter 150g/5oz porridge oats 100g/3½oz desiccated coconut 75g/2¾oz sour cherries 75g/2¾oz dried mango, chopped Method Preheat the oven to 180C/350F/Gas 4. Grease a medium-sized deep baking tray. (The size of the tray will depend on the thickness of the flapjacks).In a large saucepan, melt the golden syrup, honey and butter together over a low heat, stirring until well combined.Remove the pan from the heat and stir in the oats, coconut, cherries and mango.Pour the flapjack mixture into the prepared tray and press it down gently into the corners of the tin. Bake for 25-30 minutes, or until deep golden-brown on top. Score the flapjack into pieces while still hot, and allow to cool in the tin before turning out and cutting completely. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Grease a medium-sized deep baking tray. (The size of the tray will depend on the thickness of the flapjacks). Grease a medium-sized deep baking tray. (The size of the tray will depend on the thickness of the flapjacks). In a large saucepan, melt the golden syrup, honey and butter together over a low heat, stirring until well combined. In a large saucepan, melt the golden syrup, honey and butter together over a low heat, stirring until well combined. Remove the pan from the heat and stir in the oats, coconut, cherries and mango. Remove the pan from the heat and stir in the oats, coconut, cherries and mango. Pour the flapjack mixture into the prepared tray and press it down gently into the corners of the tin. Bake for 25-30 minutes, or until deep golden-brown on top. Pour the flapjack mixture into the prepared tray and press it down gently into the corners of the tin. Bake for 25-30 minutes, or until deep golden-brown on top. Score the flapjack into pieces while still hot, and allow to cool in the tin before turning out and cutting completely. Score the flapjack into pieces while still hot, and allow to cool in the tin before turning out and cutting completely. | {
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"content": "Golden flapjacks with mango, sour cherries and coconut An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/goldenflapjackswithm_93620_16x9.jpg Try Sophie Dahl's chewy flapjacks crammed with dried fruit and coconut. 2 tbsp golden syrup4 tbsp runny honey150g/5oz salted butter 150g/5oz porridge oats100g/3½oz desiccated coconut75g/2¾oz sour cherries75g/2¾oz dried mango, chopped 2 tbsp golden syrup 4 tbsp runny honey 150g/5oz salted butter 150g/5oz porridge oats 100g/3½oz desiccated coconut 75g/2¾oz sour cherries 75g/2¾oz dried mango, chopped Method Preheat the oven to 180C/350F/Gas 4. Grease a medium-sized deep baking tray. (The size of the tray will depend on the thickness of the flapjacks).In a large saucepan, melt the golden syrup, honey and butter together over a low heat, stirring until well combined.Remove the pan from the heat and stir in the oats, coconut, cherries and mango.Pour the flapjack mixture into the prepared tray and press it down gently into the corners of the tin. Bake for 25-30 minutes, or until deep golden-brown on top. Score the flapjack into pieces while still hot, and allow to cool in the tin before turning out and cutting completely. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Grease a medium-sized deep baking tray. (The size of the tray will depend on the thickness of the flapjacks). Grease a medium-sized deep baking tray. (The size of the tray will depend on the thickness of the flapjacks). In a large saucepan, melt the golden syrup, honey and butter together over a low heat, stirring until well combined. In a large saucepan, melt the golden syrup, honey and butter together over a low heat, stirring until well combined. Remove the pan from the heat and stir in the oats, coconut, cherries and mango. Remove the pan from the heat and stir in the oats, coconut, cherries and mango. Pour the flapjack mixture into the prepared tray and press it down gently into the corners of the tin. Bake for 25-30 minutes, or until deep golden-brown on top. Pour the flapjack mixture into the prepared tray and press it down gently into the corners of the tin. Bake for 25-30 minutes, or until deep golden-brown on top. Score the flapjack into pieces while still hot, and allow to cool in the tin before turning out and cutting completely. Score the flapjack into pieces while still hot, and allow to cool in the tin before turning out and cutting completely."
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} | 01151c3e9343d63d207c70463dfaeaf0684dd91403f9ae84438997605d443d8a | Vegan flapjacks recipe
An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_banana_and_apricot_86962_16x9.jpg These easy, healthy vegan flapjacks use a mixture of mashed bananas and coconut oil instead of traditional butter, but keep the classic addition of golden syrup for a bit of extra sweetness. If you’re avoiding refined sugar, swap the golden syrup for equal parts maple syrup. Each serving provides 240 kcal, 5g protein, 29g carbohydrate (of which 14g sugars), 10g fat (of which 6g saturates), 5g fibre and 0.2g salt. 3 ripe bananas (about 300g/10½oz)2 tbsp golden syrup2 tbsp coconut oil100g/3½oz dried apricots, roughly chopped50g/1¾oz unsweetened desiccated coconut50g/1¾oz pumpkin seeds200g/7oz rolled oatspinch flaky sea salt 3 ripe bananas (about 300g/10½oz) 2 tbsp golden syrup 2 tbsp coconut oil 100g/3½oz dried apricots, roughly chopped 50g/1¾oz unsweetened desiccated coconut 50g/1¾oz pumpkin seeds 200g/7oz rolled oats pinch flaky sea salt Method Preheat the oven to 180C/160C Fan/Gas 4 and line a 20x20cm/8x8in square tin with baking paper.In a large mixing bowl, use a fork to mash the bananas until smooth. Stir in the golden syrup and coconut oil until combined (first quickly melt the coconut oil on low in the microwave if it is solid at room temperature).Stir the apricots into the banana mixture with the desiccated coconut, pumpkin seeds, oats and a pinch of flaky sea salt until all of the oats are well coated in the banana mixture.Pour the mixture into the prepared tin, using the back of the mixing spoon to press it into the corners of the tin and level the mixture to create a smooth surface.Bake the flapjacks in the oven for 30 minutes, or until the top and edges are golden-brown.Turn the flapjack out onto a wire rack to cool completely before slicing into 9 squares. Store in an airtight container for up to 3–4 days. Preheat the oven to 180C/160C Fan/Gas 4 and line a 20x20cm/8x8in square tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a 20x20cm/8x8in square tin with baking paper. In a large mixing bowl, use a fork to mash the bananas until smooth. Stir in the golden syrup and coconut oil until combined (first quickly melt the coconut oil on low in the microwave if it is solid at room temperature). In a large mixing bowl, use a fork to mash the bananas until smooth. Stir in the golden syrup and coconut oil until combined (first quickly melt the coconut oil on low in the microwave if it is solid at room temperature). Stir the apricots into the banana mixture with the desiccated coconut, pumpkin seeds, oats and a pinch of flaky sea salt until all of the oats are well coated in the banana mixture. Stir the apricots into the banana mixture with the desiccated coconut, pumpkin seeds, oats and a pinch of flaky sea salt until all of the oats are well coated in the banana mixture. Pour the mixture into the prepared tin, using the back of the mixing spoon to press it into the corners of the tin and level the mixture to create a smooth surface. Pour the mixture into the prepared tin, using the back of the mixing spoon to press it into the corners of the tin and level the mixture to create a smooth surface. Bake the flapjacks in the oven for 30 minutes, or until the top and edges are golden-brown. Bake the flapjacks in the oven for 30 minutes, or until the top and edges are golden-brown. Turn the flapjack out onto a wire rack to cool completely before slicing into 9 squares. Store in an airtight container for up to 3–4 days. Turn the flapjack out onto a wire rack to cool completely before slicing into 9 squares. Store in an airtight container for up to 3–4 days. | {
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"title": "Vegan flapjacks recipe",
"content": "An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_banana_and_apricot_86962_16x9.jpg These easy, healthy vegan flapjacks use a mixture of mashed bananas and coconut oil instead of traditional butter, but keep the classic addition of golden syrup for a bit of extra sweetness. If you’re avoiding refined sugar, swap the golden syrup for equal parts maple syrup. Each serving provides 240 kcal, 5g protein, 29g carbohydrate (of which 14g sugars), 10g fat (of which 6g saturates), 5g fibre and 0.2g salt. 3 ripe bananas (about 300g/10½oz)2 tbsp golden syrup2 tbsp coconut oil100g/3½oz dried apricots, roughly chopped50g/1¾oz unsweetened desiccated coconut50g/1¾oz pumpkin seeds200g/7oz rolled oatspinch flaky sea salt 3 ripe bananas (about 300g/10½oz) 2 tbsp golden syrup 2 tbsp coconut oil 100g/3½oz dried apricots, roughly chopped 50g/1¾oz unsweetened desiccated coconut 50g/1¾oz pumpkin seeds 200g/7oz rolled oats pinch flaky sea salt Method Preheat the oven to 180C/160C Fan/Gas 4 and line a 20x20cm/8x8in square tin with baking paper.In a large mixing bowl, use a fork to mash the bananas until smooth. Stir in the golden syrup and coconut oil until combined (first quickly melt the coconut oil on low in the microwave if it is solid at room temperature).Stir the apricots into the banana mixture with the desiccated coconut, pumpkin seeds, oats and a pinch of flaky sea salt until all of the oats are well coated in the banana mixture.Pour the mixture into the prepared tin, using the back of the mixing spoon to press it into the corners of the tin and level the mixture to create a smooth surface.Bake the flapjacks in the oven for 30 minutes, or until the top and edges are golden-brown.Turn the flapjack out onto a wire rack to cool completely before slicing into 9 squares. Store in an airtight container for up to 3–4 days. Preheat the oven to 180C/160C Fan/Gas 4 and line a 20x20cm/8x8in square tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a 20x20cm/8x8in square tin with baking paper. In a large mixing bowl, use a fork to mash the bananas until smooth. Stir in the golden syrup and coconut oil until combined (first quickly melt the coconut oil on low in the microwave if it is solid at room temperature). In a large mixing bowl, use a fork to mash the bananas until smooth. Stir in the golden syrup and coconut oil until combined (first quickly melt the coconut oil on low in the microwave if it is solid at room temperature). Stir the apricots into the banana mixture with the desiccated coconut, pumpkin seeds, oats and a pinch of flaky sea salt until all of the oats are well coated in the banana mixture. Stir the apricots into the banana mixture with the desiccated coconut, pumpkin seeds, oats and a pinch of flaky sea salt until all of the oats are well coated in the banana mixture. Pour the mixture into the prepared tin, using the back of the mixing spoon to press it into the corners of the tin and level the mixture to create a smooth surface. Pour the mixture into the prepared tin, using the back of the mixing spoon to press it into the corners of the tin and level the mixture to create a smooth surface. Bake the flapjacks in the oven for 30 minutes, or until the top and edges are golden-brown. Bake the flapjacks in the oven for 30 minutes, or until the top and edges are golden-brown. Turn the flapjack out onto a wire rack to cool completely before slicing into 9 squares. Store in an airtight container for up to 3–4 days. Turn the flapjack out onto a wire rack to cool completely before slicing into 9 squares. Store in an airtight container for up to 3–4 days."
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} | 830bd9e69f7f0651aee048180343c5884cb54ee405ef6954b711a29a7ce2544e | Sunshine baked oats recipe
An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sunshine_baked_oats_18627_16x9.jpg These baked oats taste like a tropical dessert – somewhere between a flapjack and a crumble, but for breakfast! This is a quick and simple way to get some fruit into the family and it’s made entirely from storecupboard ingredients. You can use fruit in juice or in syrup for this recipe; the former will have a stronger citrus flavour, the latter will be sweeter. 300g tin mandarins in juice432g tin pineapple chunks in juice70g/2½oz mixed dried fruit or sultanas120g/4¼oz porridge oatspinch of ground cinnamon (optional) 300g tin mandarins in juice 432g tin pineapple chunks in juice 70g/2½oz mixed dried fruit or sultanas 120g/4¼oz porridge oats pinch of ground cinnamon (optional) yoghurt or milk yoghurt or milk Method Preheat the oven to 180C/160C Fan/Gas 4 and place a shelf in or just below the centre.Strain the liquid from both tins into a measuring jug. I gently push the fruit down in a sieve to get the most out of it without squishing it to a pulp. If the liquid is short of 350ml/12fl oz, add cold water to make up the difference.Put all the fruit and oats into a baking dish and stir gently to distribute the fruit evenly. Pour over the liquid and stir again. Sprinkle over the cinnamon, if using.Bake for 40 minutes, or until plump and golden-brown. Leave to cool for a few minutes before serving. The oats can be enjoyed as they are, or with a splash of milk or a dollop of yoghurt. Preheat the oven to 180C/160C Fan/Gas 4 and place a shelf in or just below the centre. Preheat the oven to 180C/160C Fan/Gas 4 and place a shelf in or just below the centre. Strain the liquid from both tins into a measuring jug. I gently push the fruit down in a sieve to get the most out of it without squishing it to a pulp. If the liquid is short of 350ml/12fl oz, add cold water to make up the difference. Strain the liquid from both tins into a measuring jug. I gently push the fruit down in a sieve to get the most out of it without squishing it to a pulp. If the liquid is short of 350ml/12fl oz, add cold water to make up the difference. Put all the fruit and oats into a baking dish and stir gently to distribute the fruit evenly. Pour over the liquid and stir again. Sprinkle over the cinnamon, if using. Put all the fruit and oats into a baking dish and stir gently to distribute the fruit evenly. Pour over the liquid and stir again. Sprinkle over the cinnamon, if using. Bake for 40 minutes, or until plump and golden-brown. Leave to cool for a few minutes before serving. The oats can be enjoyed as they are, or with a splash of milk or a dollop of yoghurt. Bake for 40 minutes, or until plump and golden-brown. Leave to cool for a few minutes before serving. The oats can be enjoyed as they are, or with a splash of milk or a dollop of yoghurt. Recipe tips To make this vegan, serve with plant milk or vegan yoghurt. | {
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"content": "An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sunshine_baked_oats_18627_16x9.jpg These baked oats taste like a tropical dessert – somewhere between a flapjack and a crumble, but for breakfast! This is a quick and simple way to get some fruit into the family and it’s made entirely from storecupboard ingredients. You can use fruit in juice or in syrup for this recipe; the former will have a stronger citrus flavour, the latter will be sweeter. 300g tin mandarins in juice432g tin pineapple chunks in juice70g/2½oz mixed dried fruit or sultanas120g/4¼oz porridge oatspinch of ground cinnamon (optional) 300g tin mandarins in juice 432g tin pineapple chunks in juice 70g/2½oz mixed dried fruit or sultanas 120g/4¼oz porridge oats pinch of ground cinnamon (optional) yoghurt or milk yoghurt or milk Method Preheat the oven to 180C/160C Fan/Gas 4 and place a shelf in or just below the centre.Strain the liquid from both tins into a measuring jug. I gently push the fruit down in a sieve to get the most out of it without squishing it to a pulp. If the liquid is short of 350ml/12fl oz, add cold water to make up the difference.Put all the fruit and oats into a baking dish and stir gently to distribute the fruit evenly. Pour over the liquid and stir again. Sprinkle over the cinnamon, if using.Bake for 40 minutes, or until plump and golden-brown. Leave to cool for a few minutes before serving. The oats can be enjoyed as they are, or with a splash of milk or a dollop of yoghurt. Preheat the oven to 180C/160C Fan/Gas 4 and place a shelf in or just below the centre. Preheat the oven to 180C/160C Fan/Gas 4 and place a shelf in or just below the centre. Strain the liquid from both tins into a measuring jug. I gently push the fruit down in a sieve to get the most out of it without squishing it to a pulp. If the liquid is short of 350ml/12fl oz, add cold water to make up the difference. Strain the liquid from both tins into a measuring jug. I gently push the fruit down in a sieve to get the most out of it without squishing it to a pulp. If the liquid is short of 350ml/12fl oz, add cold water to make up the difference. Put all the fruit and oats into a baking dish and stir gently to distribute the fruit evenly. Pour over the liquid and stir again. Sprinkle over the cinnamon, if using. Put all the fruit and oats into a baking dish and stir gently to distribute the fruit evenly. Pour over the liquid and stir again. Sprinkle over the cinnamon, if using. Bake for 40 minutes, or until plump and golden-brown. Leave to cool for a few minutes before serving. The oats can be enjoyed as they are, or with a splash of milk or a dollop of yoghurt. Bake for 40 minutes, or until plump and golden-brown. Leave to cool for a few minutes before serving. The oats can be enjoyed as they are, or with a splash of milk or a dollop of yoghurt. Recipe tips To make this vegan, serve with plant milk or vegan yoghurt."
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} | 5790a87912c15d8f89d1bf2cd18662163d93154cbe253b4dcf9c47af281e0b4b | Doris Grant loaf recipe
An average of 4.4 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/doris_grant_loaf_16985_16x9.jpg This ‘no-need-to-knead bread’ was adapted from a 1940s recipe by healthy-eating evangelist Doris Grant, who believed white flour – and its lack of nutrients – was the enemy. Making bread one day, Doris forgot to knead it. On tasting the loaf, she discovered it had a fair taste and decided never again to bother kneading her bread. The resulting loaf is heavy, but quicker to make than other types of bread. 225g/8oz strong white bread flour, plus extra for dusting225g/8oz strong wholemeal flour1 tsp salt1 x 7g sachet fast-action dried yeast1 tbsp clear honey300ml/11fl oz warm watervegetable oil or oil spray, for oilinga little milk, for brushing 225g/8oz strong white bread flour, plus extra for dusting 225g/8oz strong wholemeal flour 1 tsp salt 1 x 7g sachet fast-action dried yeast 1 tbsp clear honey 300ml/11fl oz warm water vegetable oil or oil spray, for oiling a little milk, for brushing Method Dust a medium baking tray well with flour.Sift the flours and salt into a large bowl. Reserve a tablespoon of the grain – the brown bits that are too big to fit through the sieve. Stir the rest through the flour mixture. Stir in the yeast, then make a big hole in the centre and pour in the honey and most of the water. Mix well to form a smooth dough, working it gently with your hands if necessary. If the dough feels a bit stiff, add more of the water. Shape the mixture into a ball and place on the prepared baking tray. Make sure the top is smooth and wrinkle-free. Cover the dough loosely with oiled clingfilm, making sure it is airtight, and leave to rise in a warm place for a good hour, or until it has almost doubled in size.Preheat the oven to 200C/400F/Gas 6. Remove the clingfilm from the dough and make a few slashes in the top with a sharp knife – I use a sharp, serrated knife and saw gently. Brush the loaf with milk, sprinkle with the reserved grain and then place in the oven.Put about 10 ice cubes into the bottom of the oven – they will produce steam, which keeps the crust from hardening too quickly. (A quickly hardened crust prevents the bread from rising well.) Bake the bread for 30–40 minutes, or until it has risen, sounds hollow when tapped underneath and comes easily off the baking tray. Remove from the oven and leave to cool on the tray. Serve fresh from the oven with loads of butter. These loaves do not keep well. However, if the whole lot does not disappear in one sitting, slice up the remainder and put it in the freezer to eat as toast. Dust a medium baking tray well with flour. Dust a medium baking tray well with flour. Sift the flours and salt into a large bowl. Reserve a tablespoon of the grain – the brown bits that are too big to fit through the sieve. Stir the rest through the flour mixture. Stir in the yeast, then make a big hole in the centre and pour in the honey and most of the water. Mix well to form a smooth dough, working it gently with your hands if necessary. If the dough feels a bit stiff, add more of the water. Sift the flours and salt into a large bowl. Reserve a tablespoon of the grain – the brown bits that are too big to fit through the sieve. Stir the rest through the flour mixture. Stir in the yeast, then make a big hole in the centre and pour in the honey and most of the water. Mix well to form a smooth dough, working it gently with your hands if necessary. If the dough feels a bit stiff, add more of the water. Shape the mixture into a ball and place on the prepared baking tray. Make sure the top is smooth and wrinkle-free. Cover the dough loosely with oiled clingfilm, making sure it is airtight, and leave to rise in a warm place for a good hour, or until it has almost doubled in size. Shape the mixture into a ball and place on the prepared baking tray. Make sure the top is smooth and wrinkle-free. Cover the dough loosely with oiled clingfilm, making sure it is airtight, and leave to rise in a warm place for a good hour, or until it has almost doubled in size. Preheat the oven to 200C/400F/Gas 6. Remove the clingfilm from the dough and make a few slashes in the top with a sharp knife – I use a sharp, serrated knife and saw gently. Brush the loaf with milk, sprinkle with the reserved grain and then place in the oven. Preheat the oven to 200C/400F/Gas 6. Remove the clingfilm from the dough and make a few slashes in the top with a sharp knife – I use a sharp, serrated knife and saw gently. Brush the loaf with milk, sprinkle with the reserved grain and then place in the oven. Put about 10 ice cubes into the bottom of the oven – they will produce steam, which keeps the crust from hardening too quickly. (A quickly hardened crust prevents the bread from rising well.) Bake the bread for 30–40 minutes, or until it has risen, sounds hollow when tapped underneath and comes easily off the baking tray. Remove from the oven and leave to cool on the tray. Put about 10 ice cubes into the bottom of the oven – they will produce steam, which keeps the crust from hardening too quickly. (A quickly hardened crust prevents the bread from rising well.) Bake the bread for 30–40 minutes, or until it has risen, sounds hollow when tapped underneath and comes easily off the baking tray. Remove from the oven and leave to cool on the tray. Serve fresh from the oven with loads of butter. These loaves do not keep well. However, if the whole lot does not disappear in one sitting, slice up the remainder and put it in the freezer to eat as toast. Serve fresh from the oven with loads of butter. These loaves do not keep well. However, if the whole lot does not disappear in one sitting, slice up the remainder and put it in the freezer to eat as toast. | {
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"url": "https://www.bbc.co.uk/food/recipes/doris_grant_loaf_16985",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Doris Grant loaf recipe",
"content": "An average of 4.4 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/doris_grant_loaf_16985_16x9.jpg This ‘no-need-to-knead bread’ was adapted from a 1940s recipe by healthy-eating evangelist Doris Grant, who believed white flour – and its lack of nutrients – was the enemy. Making bread one day, Doris forgot to knead it. On tasting the loaf, she discovered it had a fair taste and decided never again to bother kneading her bread. The resulting loaf is heavy, but quicker to make than other types of bread. 225g/8oz strong white bread flour, plus extra for dusting225g/8oz strong wholemeal flour1 tsp salt1 x 7g sachet fast-action dried yeast1 tbsp clear honey300ml/11fl oz warm watervegetable oil or oil spray, for oilinga little milk, for brushing 225g/8oz strong white bread flour, plus extra for dusting 225g/8oz strong wholemeal flour 1 tsp salt 1 x 7g sachet fast-action dried yeast 1 tbsp clear honey 300ml/11fl oz warm water vegetable oil or oil spray, for oiling a little milk, for brushing Method Dust a medium baking tray well with flour.Sift the flours and salt into a large bowl. Reserve a tablespoon of the grain – the brown bits that are too big to fit through the sieve. Stir the rest through the flour mixture. Stir in the yeast, then make a big hole in the centre and pour in the honey and most of the water. Mix well to form a smooth dough, working it gently with your hands if necessary. If the dough feels a bit stiff, add more of the water. Shape the mixture into a ball and place on the prepared baking tray. Make sure the top is smooth and wrinkle-free. Cover the dough loosely with oiled clingfilm, making sure it is airtight, and leave to rise in a warm place for a good hour, or until it has almost doubled in size.Preheat the oven to 200C/400F/Gas 6. Remove the clingfilm from the dough and make a few slashes in the top with a sharp knife – I use a sharp, serrated knife and saw gently. Brush the loaf with milk, sprinkle with the reserved grain and then place in the oven.Put about 10 ice cubes into the bottom of the oven – they will produce steam, which keeps the crust from hardening too quickly. (A quickly hardened crust prevents the bread from rising well.) Bake the bread for 30–40 minutes, or until it has risen, sounds hollow when tapped underneath and comes easily off the baking tray. Remove from the oven and leave to cool on the tray. Serve fresh from the oven with loads of butter. These loaves do not keep well. However, if the whole lot does not disappear in one sitting, slice up the remainder and put it in the freezer to eat as toast. Dust a medium baking tray well with flour. Dust a medium baking tray well with flour. Sift the flours and salt into a large bowl. Reserve a tablespoon of the grain – the brown bits that are too big to fit through the sieve. Stir the rest through the flour mixture. Stir in the yeast, then make a big hole in the centre and pour in the honey and most of the water. Mix well to form a smooth dough, working it gently with your hands if necessary. If the dough feels a bit stiff, add more of the water. Sift the flours and salt into a large bowl. Reserve a tablespoon of the grain – the brown bits that are too big to fit through the sieve. Stir the rest through the flour mixture. Stir in the yeast, then make a big hole in the centre and pour in the honey and most of the water. Mix well to form a smooth dough, working it gently with your hands if necessary. If the dough feels a bit stiff, add more of the water. Shape the mixture into a ball and place on the prepared baking tray. Make sure the top is smooth and wrinkle-free. Cover the dough loosely with oiled clingfilm, making sure it is airtight, and leave to rise in a warm place for a good hour, or until it has almost doubled in size. Shape the mixture into a ball and place on the prepared baking tray. Make sure the top is smooth and wrinkle-free. Cover the dough loosely with oiled clingfilm, making sure it is airtight, and leave to rise in a warm place for a good hour, or until it has almost doubled in size. Preheat the oven to 200C/400F/Gas 6. Remove the clingfilm from the dough and make a few slashes in the top with a sharp knife – I use a sharp, serrated knife and saw gently. Brush the loaf with milk, sprinkle with the reserved grain and then place in the oven. Preheat the oven to 200C/400F/Gas 6. Remove the clingfilm from the dough and make a few slashes in the top with a sharp knife – I use a sharp, serrated knife and saw gently. Brush the loaf with milk, sprinkle with the reserved grain and then place in the oven. Put about 10 ice cubes into the bottom of the oven – they will produce steam, which keeps the crust from hardening too quickly. (A quickly hardened crust prevents the bread from rising well.) Bake the bread for 30–40 minutes, or until it has risen, sounds hollow when tapped underneath and comes easily off the baking tray. Remove from the oven and leave to cool on the tray. Put about 10 ice cubes into the bottom of the oven – they will produce steam, which keeps the crust from hardening too quickly. (A quickly hardened crust prevents the bread from rising well.) Bake the bread for 30–40 minutes, or until it has risen, sounds hollow when tapped underneath and comes easily off the baking tray. Remove from the oven and leave to cool on the tray. Serve fresh from the oven with loads of butter. These loaves do not keep well. However, if the whole lot does not disappear in one sitting, slice up the remainder and put it in the freezer to eat as toast. Serve fresh from the oven with loads of butter. These loaves do not keep well. However, if the whole lot does not disappear in one sitting, slice up the remainder and put it in the freezer to eat as toast."
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} | e44196b76881949df81d2bb3a72b760371c81b24e3f8e909604a350e94e33453 | Cookies and cream fudge brownies recipe
An average of 4.9 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cookies_and_cream_fudge_48648_16x9.jpg When I was eight, chocolate brownies were my life. I scoured the local shops on my bike, looking for gainful employment to support my chocolate brownie habit. The ironmonger’s wife took pity on me and offered me a job paying £1 an hour to iron their smalls and sheets. After two hours I had enough cash to buy a couple of brownies, plus change for some sherbet lemons on the way home. It was worth every crease! Equipment and preparation: You will need a 20cm/8in square baking tin. 165g/5½oz butter, plus extra for greasing200g/7oz dark chocolate, grated or finely chopped3 free-range eggs2 free-range egg yolks1 vanilla pod, seeds only (or alternatively 2 tsp vanilla extract)165g/5½ oz soft light brown sugar2 tbsp plain flour1 tbsp cocoa powderpinch salt154g/5½oz pack chocolate biscuits, such as Oreos, broken into quartersicing sugar, for dusting 165g/5½oz butter, plus extra for greasing 200g/7oz dark chocolate, grated or finely chopped 3 free-range eggs 2 free-range egg yolks 1 vanilla pod, seeds only (or alternatively 2 tsp vanilla extract) 165g/5½ oz soft light brown sugar 2 tbsp plain flour 1 tbsp cocoa powder pinch salt 154g/5½oz pack chocolate biscuits, such as Oreos, broken into quarters icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25-second blasts, stirring well each time.Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out.Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little.Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little. Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25-second blasts, stirring well each time. Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25-second blasts, stirring well each time. Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out. Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out. Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little. Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little. Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar. Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar. Recipe tips Alternatively substitute the biscuits with toasted walnuts or pecans, or sprinkle the brownies with honeycomb. | {
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"url": "https://www.bbc.co.uk/food/recipes/cookies_and_cream_fudge_48648",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cookies and cream fudge brownies recipe",
"content": "An average of 4.9 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cookies_and_cream_fudge_48648_16x9.jpg When I was eight, chocolate brownies were my life. I scoured the local shops on my bike, looking for gainful employment to support my chocolate brownie habit. The ironmonger’s wife took pity on me and offered me a job paying £1 an hour to iron their smalls and sheets. After two hours I had enough cash to buy a couple of brownies, plus change for some sherbet lemons on the way home. It was worth every crease! Equipment and preparation: You will need a 20cm/8in square baking tin. 165g/5½oz butter, plus extra for greasing200g/7oz dark chocolate, grated or finely chopped3 free-range eggs2 free-range egg yolks1 vanilla pod, seeds only (or alternatively 2 tsp vanilla extract)165g/5½ oz soft light brown sugar2 tbsp plain flour1 tbsp cocoa powderpinch salt154g/5½oz pack chocolate biscuits, such as Oreos, broken into quartersicing sugar, for dusting 165g/5½oz butter, plus extra for greasing 200g/7oz dark chocolate, grated or finely chopped 3 free-range eggs 2 free-range egg yolks 1 vanilla pod, seeds only (or alternatively 2 tsp vanilla extract) 165g/5½ oz soft light brown sugar 2 tbsp plain flour 1 tbsp cocoa powder pinch salt 154g/5½oz pack chocolate biscuits, such as Oreos, broken into quarters icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25-second blasts, stirring well each time.Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out.Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little.Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little. Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25-second blasts, stirring well each time. Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25-second blasts, stirring well each time. Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out. Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out. Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little. Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little. Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar. Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar. Recipe tips Alternatively substitute the biscuits with toasted walnuts or pecans, or sprinkle the brownies with honeycomb."
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} | b4ef77ca25c18ae9cdd7b1aefbe49b79315416abd0214ae130398a92e003594e | Camembert and roasted garlic recipe
An average of 4.2 out of 5 stars from 6 ratings If you have a hot date or an important business meeting later on, this dish is best avoided. If, however, your calendar is free for the rest of the day, then camembert and roasted garlic is a most pleasurable snack. Serve with chutney or relish and a glass of red wine. 2 bulbs garlic, unpeeled with the tops sliced off40g/1½oz butter80ml/3fl oz extra-virgin olive oilsalt and freshly ground black pepper1 squidge of honey2 fresh rosemary sprigs3 bay leaves200-250g/7-9oz camembert, plastic wrapping and lid removed but still in its wooden box, at room temperature1 baguette, ripped into 10cm/4in pieces and sliced horizontally 2 bulbs garlic, unpeeled with the tops sliced off 40g/1½oz butter 80ml/3fl oz extra-virgin olive oil salt and freshly ground black pepper 1 squidge of honey 2 fresh rosemary sprigs 3 bay leaves 200-250g/7-9oz camembert, plastic wrapping and lid removed but still in its wooden box, at room temperature 1 baguette, ripped into 10cm/4in pieces and sliced horizontally Method Preheat the oven to 200C/400F/Gas 6.Place the garlic cut-side down in a large roasting tin. Add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, rosemary and bay leaves and bake in the oven for 40–45 minutes. After 30–35 minutes put a large cross in the top of the camembert and add it to the oven. Add the baguette to warm it up too.Once the garlic is soft, the bread is extra crunchy and the cheese is all soft and gooey, remove from the oven.Serve everything on a big sharing plate. Break off a piece of crusty bread, squeeze out the tender flesh of the garlic along with a healthy dose of cheese and smear it liberally over the bread. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the garlic cut-side down in a large roasting tin. Add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, rosemary and bay leaves and bake in the oven for 40–45 minutes. After 30–35 minutes put a large cross in the top of the camembert and add it to the oven. Add the baguette to warm it up too. Place the garlic cut-side down in a large roasting tin. Add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, rosemary and bay leaves and bake in the oven for 40–45 minutes. After 30–35 minutes put a large cross in the top of the camembert and add it to the oven. Add the baguette to warm it up too. Once the garlic is soft, the bread is extra crunchy and the cheese is all soft and gooey, remove from the oven. Once the garlic is soft, the bread is extra crunchy and the cheese is all soft and gooey, remove from the oven. Serve everything on a big sharing plate. Break off a piece of crusty bread, squeeze out the tender flesh of the garlic along with a healthy dose of cheese and smear it liberally over the bread. Serve everything on a big sharing plate. Break off a piece of crusty bread, squeeze out the tender flesh of the garlic along with a healthy dose of cheese and smear it liberally over the bread. | {
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"title": "Camembert and roasted garlic recipe",
"content": "An average of 4.2 out of 5 stars from 6 ratings If you have a hot date or an important business meeting later on, this dish is best avoided. If, however, your calendar is free for the rest of the day, then camembert and roasted garlic is a most pleasurable snack. Serve with chutney or relish and a glass of red wine. 2 bulbs garlic, unpeeled with the tops sliced off40g/1½oz butter80ml/3fl oz extra-virgin olive oilsalt and freshly ground black pepper1 squidge of honey2 fresh rosemary sprigs3 bay leaves200-250g/7-9oz camembert, plastic wrapping and lid removed but still in its wooden box, at room temperature1 baguette, ripped into 10cm/4in pieces and sliced horizontally 2 bulbs garlic, unpeeled with the tops sliced off 40g/1½oz butter 80ml/3fl oz extra-virgin olive oil salt and freshly ground black pepper 1 squidge of honey 2 fresh rosemary sprigs 3 bay leaves 200-250g/7-9oz camembert, plastic wrapping and lid removed but still in its wooden box, at room temperature 1 baguette, ripped into 10cm/4in pieces and sliced horizontally Method Preheat the oven to 200C/400F/Gas 6.Place the garlic cut-side down in a large roasting tin. Add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, rosemary and bay leaves and bake in the oven for 40–45 minutes. After 30–35 minutes put a large cross in the top of the camembert and add it to the oven. Add the baguette to warm it up too.Once the garlic is soft, the bread is extra crunchy and the cheese is all soft and gooey, remove from the oven.Serve everything on a big sharing plate. Break off a piece of crusty bread, squeeze out the tender flesh of the garlic along with a healthy dose of cheese and smear it liberally over the bread. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the garlic cut-side down in a large roasting tin. Add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, rosemary and bay leaves and bake in the oven for 40–45 minutes. After 30–35 minutes put a large cross in the top of the camembert and add it to the oven. Add the baguette to warm it up too. Place the garlic cut-side down in a large roasting tin. Add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, rosemary and bay leaves and bake in the oven for 40–45 minutes. After 30–35 minutes put a large cross in the top of the camembert and add it to the oven. Add the baguette to warm it up too. Once the garlic is soft, the bread is extra crunchy and the cheese is all soft and gooey, remove from the oven. Once the garlic is soft, the bread is extra crunchy and the cheese is all soft and gooey, remove from the oven. Serve everything on a big sharing plate. Break off a piece of crusty bread, squeeze out the tender flesh of the garlic along with a healthy dose of cheese and smear it liberally over the bread. Serve everything on a big sharing plate. Break off a piece of crusty bread, squeeze out the tender flesh of the garlic along with a healthy dose of cheese and smear it liberally over the bread."
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} | 21692bf390ea7be27362cb270d117e65611c0f608103bd2f8ec51b69f322bb23 | Rich Yorkshire puddings recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yorkshirepuddings_86010_16x9.jpg What's a Sunday roast without a crisp, hot Yorkshire pudding? These only use two eggs and are best cooked in beef dripping, but you can use vegetable oil as well. 100g/3½oz plain flour ½ teaspoon salt pinch white pepper 1 tablespoon shredded suet (optional) 2 free-range eggs200ml/7fl oz milk50ml/2fl oz wateroil or beef fat, for cooking 100g/3½oz plain flour ½ teaspoon salt pinch white pepper 1 tablespoon shredded suet (optional) 2 free-range eggs 200ml/7fl oz milk 50ml/2fl oz water oil or beef fat, for cooking Method Preheat the oven to 220C/200C Fan/Gas 7.Sift the flour into a bowl. Add the salt, pepper, suet (if using) and eggs and beat with a fork to combine.Mix the milk and water in a jug, then gradually add to the flour and egg mixture, stirring constantly, to create a smooth and creamy batter. Leave the batter to stand for ten minutes.Pour two tablespoons of oil or beef fat into each of the cups of a muffin tray. Place the muffin tray into the hot oven and leave for 5–10 minutes, until the fat is smoking hot.Carefully remove the muffin tray from the oven. Pour approximately 30ml/1fl oz of batter into each muffin cup, then carefully return to the oven to bake for 10–15 minutes, until risen and golden-brown. Resist the urge to open the oven and check on the puddings for at least ten minutes, as this will hamper their progress.Remove from the oven and serve with the roast of your choice. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Sift the flour into a bowl. Add the salt, pepper, suet (if using) and eggs and beat with a fork to combine. Sift the flour into a bowl. Add the salt, pepper, suet (if using) and eggs and beat with a fork to combine. Mix the milk and water in a jug, then gradually add to the flour and egg mixture, stirring constantly, to create a smooth and creamy batter. Leave the batter to stand for ten minutes. Mix the milk and water in a jug, then gradually add to the flour and egg mixture, stirring constantly, to create a smooth and creamy batter. Leave the batter to stand for ten minutes. Pour two tablespoons of oil or beef fat into each of the cups of a muffin tray. Place the muffin tray into the hot oven and leave for 5–10 minutes, until the fat is smoking hot. Pour two tablespoons of oil or beef fat into each of the cups of a muffin tray. Place the muffin tray into the hot oven and leave for 5–10 minutes, until the fat is smoking hot. Carefully remove the muffin tray from the oven. Pour approximately 30ml/1fl oz of batter into each muffin cup, then carefully return to the oven to bake for 10–15 minutes, until risen and golden-brown. Resist the urge to open the oven and check on the puddings for at least ten minutes, as this will hamper their progress. Carefully remove the muffin tray from the oven. Pour approximately 30ml/1fl oz of batter into each muffin cup, then carefully return to the oven to bake for 10–15 minutes, until risen and golden-brown. Resist the urge to open the oven and check on the puddings for at least ten minutes, as this will hamper their progress. Remove from the oven and serve with the roast of your choice. Remove from the oven and serve with the roast of your choice. | {
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"content": "An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yorkshirepuddings_86010_16x9.jpg What's a Sunday roast without a crisp, hot Yorkshire pudding? These only use two eggs and are best cooked in beef dripping, but you can use vegetable oil as well. 100g/3½oz plain flour ½ teaspoon salt pinch white pepper 1 tablespoon shredded suet (optional) 2 free-range eggs200ml/7fl oz milk50ml/2fl oz wateroil or beef fat, for cooking 100g/3½oz plain flour ½ teaspoon salt pinch white pepper 1 tablespoon shredded suet (optional) 2 free-range eggs 200ml/7fl oz milk 50ml/2fl oz water oil or beef fat, for cooking Method Preheat the oven to 220C/200C Fan/Gas 7.Sift the flour into a bowl. Add the salt, pepper, suet (if using) and eggs and beat with a fork to combine.Mix the milk and water in a jug, then gradually add to the flour and egg mixture, stirring constantly, to create a smooth and creamy batter. Leave the batter to stand for ten minutes.Pour two tablespoons of oil or beef fat into each of the cups of a muffin tray. Place the muffin tray into the hot oven and leave for 5–10 minutes, until the fat is smoking hot.Carefully remove the muffin tray from the oven. Pour approximately 30ml/1fl oz of batter into each muffin cup, then carefully return to the oven to bake for 10–15 minutes, until risen and golden-brown. Resist the urge to open the oven and check on the puddings for at least ten minutes, as this will hamper their progress.Remove from the oven and serve with the roast of your choice. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Sift the flour into a bowl. Add the salt, pepper, suet (if using) and eggs and beat with a fork to combine. Sift the flour into a bowl. Add the salt, pepper, suet (if using) and eggs and beat with a fork to combine. Mix the milk and water in a jug, then gradually add to the flour and egg mixture, stirring constantly, to create a smooth and creamy batter. Leave the batter to stand for ten minutes. Mix the milk and water in a jug, then gradually add to the flour and egg mixture, stirring constantly, to create a smooth and creamy batter. Leave the batter to stand for ten minutes. Pour two tablespoons of oil or beef fat into each of the cups of a muffin tray. Place the muffin tray into the hot oven and leave for 5–10 minutes, until the fat is smoking hot. Pour two tablespoons of oil or beef fat into each of the cups of a muffin tray. Place the muffin tray into the hot oven and leave for 5–10 minutes, until the fat is smoking hot. Carefully remove the muffin tray from the oven. Pour approximately 30ml/1fl oz of batter into each muffin cup, then carefully return to the oven to bake for 10–15 minutes, until risen and golden-brown. Resist the urge to open the oven and check on the puddings for at least ten minutes, as this will hamper their progress. Carefully remove the muffin tray from the oven. Pour approximately 30ml/1fl oz of batter into each muffin cup, then carefully return to the oven to bake for 10–15 minutes, until risen and golden-brown. Resist the urge to open the oven and check on the puddings for at least ten minutes, as this will hamper their progress. Remove from the oven and serve with the roast of your choice. Remove from the oven and serve with the roast of your choice."
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} | c735faba339a3be927230a34c0f3881b49c92cf7513840ac7f3eecbadc7ac8ea | Dark cherry and hazelnut biscotti recipe
An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/darkcherryandhazelnu_92470_16x9.jpg Twice-baked, these crunchy hazelnut biscotti are just the thing to accompany a silky dessert or a strong espresso. 250g/9oz plain flour250g/9oz caster sugar1½ tsp baking powder3 medium free-range eggs, lightly beaten250g/9oz dried black cherries, chopped125g/4½oz whole hazelnuts, shells removed (shelled weight)1 lemon, zest only 250g/9oz plain flour 250g/9oz caster sugar 1½ tsp baking powder 3 medium free-range eggs, lightly beaten 250g/9oz dried black cherries, chopped 125g/4½oz whole hazelnuts, shells removed (shelled weight) 1 lemon, zest only Method For the biscotti, preheat the oven to 150C/300F/Gas 2. Line a baking tray with greaseproof paper.Mix together the flour, sugar and baking powder in a bowl until well combined. Whisk in half of the beaten eggs until well combined. Gradually add the remaining beaten egg, a little at a time, making sure all of the egg has been fully incorporated into the mixture before adding more, until the mixture comes together as a dough. (NB: You may not need to use all of the egg.)Add the cherries, hazelnuts and lemon zest and mix well.Divide the dough into six equal portions. Roll each portion into a sausage shape about 3cm/1¼in in diameter, using your hands. Gently flatten each portion of dough with the palm of your hand.Place each dough 'sausage' onto the prepared baking tray, leaving a 6cm/2½in gap between each portion of dough to allow for expansion. Bake in the oven for 15-20 minutes, until pale golden-brown.Remove the 'sausages' from the oven and set aside for 10 minutes to cool and firm up.Using a serrated knife, cut 5cm/2in thick slices from the dough 'sausages' on the diagonal. Arrange the slices onto the lined baking tray and return them to the oven for a further 6-8 minutes.Turn the biscotti over and continue to bake for 6-8 minutes, or until crisp and golden-brown. Set aside to cool on a wire rack. For the biscotti, preheat the oven to 150C/300F/Gas 2. Line a baking tray with greaseproof paper. For the biscotti, preheat the oven to 150C/300F/Gas 2. Line a baking tray with greaseproof paper. Mix together the flour, sugar and baking powder in a bowl until well combined. Mix together the flour, sugar and baking powder in a bowl until well combined. Whisk in half of the beaten eggs until well combined. Gradually add the remaining beaten egg, a little at a time, making sure all of the egg has been fully incorporated into the mixture before adding more, until the mixture comes together as a dough. (NB: You may not need to use all of the egg.) Whisk in half of the beaten eggs until well combined. Gradually add the remaining beaten egg, a little at a time, making sure all of the egg has been fully incorporated into the mixture before adding more, until the mixture comes together as a dough. (NB: You may not need to use all of the egg.) Add the cherries, hazelnuts and lemon zest and mix well. Add the cherries, hazelnuts and lemon zest and mix well. Divide the dough into six equal portions. Roll each portion into a sausage shape about 3cm/1¼in in diameter, using your hands. Gently flatten each portion of dough with the palm of your hand. Divide the dough into six equal portions. Roll each portion into a sausage shape about 3cm/1¼in in diameter, using your hands. Gently flatten each portion of dough with the palm of your hand. Place each dough 'sausage' onto the prepared baking tray, leaving a 6cm/2½in gap between each portion of dough to allow for expansion. Bake in the oven for 15-20 minutes, until pale golden-brown. Place each dough 'sausage' onto the prepared baking tray, leaving a 6cm/2½in gap between each portion of dough to allow for expansion. Bake in the oven for 15-20 minutes, until pale golden-brown. Remove the 'sausages' from the oven and set aside for 10 minutes to cool and firm up. Remove the 'sausages' from the oven and set aside for 10 minutes to cool and firm up. Using a serrated knife, cut 5cm/2in thick slices from the dough 'sausages' on the diagonal. Arrange the slices onto the lined baking tray and return them to the oven for a further 6-8 minutes. Using a serrated knife, cut 5cm/2in thick slices from the dough 'sausages' on the diagonal. Arrange the slices onto the lined baking tray and return them to the oven for a further 6-8 minutes. Turn the biscotti over and continue to bake for 6-8 minutes, or until crisp and golden-brown. Set aside to cool on a wire rack. Turn the biscotti over and continue to bake for 6-8 minutes, or until crisp and golden-brown. Set aside to cool on a wire rack. | {
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"content": "An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/darkcherryandhazelnu_92470_16x9.jpg Twice-baked, these crunchy hazelnut biscotti are just the thing to accompany a silky dessert or a strong espresso. 250g/9oz plain flour250g/9oz caster sugar1½ tsp baking powder3 medium free-range eggs, lightly beaten250g/9oz dried black cherries, chopped125g/4½oz whole hazelnuts, shells removed (shelled weight)1 lemon, zest only 250g/9oz plain flour 250g/9oz caster sugar 1½ tsp baking powder 3 medium free-range eggs, lightly beaten 250g/9oz dried black cherries, chopped 125g/4½oz whole hazelnuts, shells removed (shelled weight) 1 lemon, zest only Method For the biscotti, preheat the oven to 150C/300F/Gas 2. Line a baking tray with greaseproof paper.Mix together the flour, sugar and baking powder in a bowl until well combined. Whisk in half of the beaten eggs until well combined. Gradually add the remaining beaten egg, a little at a time, making sure all of the egg has been fully incorporated into the mixture before adding more, until the mixture comes together as a dough. (NB: You may not need to use all of the egg.)Add the cherries, hazelnuts and lemon zest and mix well.Divide the dough into six equal portions. Roll each portion into a sausage shape about 3cm/1¼in in diameter, using your hands. Gently flatten each portion of dough with the palm of your hand.Place each dough 'sausage' onto the prepared baking tray, leaving a 6cm/2½in gap between each portion of dough to allow for expansion. Bake in the oven for 15-20 minutes, until pale golden-brown.Remove the 'sausages' from the oven and set aside for 10 minutes to cool and firm up.Using a serrated knife, cut 5cm/2in thick slices from the dough 'sausages' on the diagonal. Arrange the slices onto the lined baking tray and return them to the oven for a further 6-8 minutes.Turn the biscotti over and continue to bake for 6-8 minutes, or until crisp and golden-brown. Set aside to cool on a wire rack. For the biscotti, preheat the oven to 150C/300F/Gas 2. Line a baking tray with greaseproof paper. For the biscotti, preheat the oven to 150C/300F/Gas 2. Line a baking tray with greaseproof paper. Mix together the flour, sugar and baking powder in a bowl until well combined. Mix together the flour, sugar and baking powder in a bowl until well combined. Whisk in half of the beaten eggs until well combined. Gradually add the remaining beaten egg, a little at a time, making sure all of the egg has been fully incorporated into the mixture before adding more, until the mixture comes together as a dough. (NB: You may not need to use all of the egg.) Whisk in half of the beaten eggs until well combined. Gradually add the remaining beaten egg, a little at a time, making sure all of the egg has been fully incorporated into the mixture before adding more, until the mixture comes together as a dough. (NB: You may not need to use all of the egg.) Add the cherries, hazelnuts and lemon zest and mix well. Add the cherries, hazelnuts and lemon zest and mix well. Divide the dough into six equal portions. Roll each portion into a sausage shape about 3cm/1¼in in diameter, using your hands. Gently flatten each portion of dough with the palm of your hand. Divide the dough into six equal portions. Roll each portion into a sausage shape about 3cm/1¼in in diameter, using your hands. Gently flatten each portion of dough with the palm of your hand. Place each dough 'sausage' onto the prepared baking tray, leaving a 6cm/2½in gap between each portion of dough to allow for expansion. Bake in the oven for 15-20 minutes, until pale golden-brown. Place each dough 'sausage' onto the prepared baking tray, leaving a 6cm/2½in gap between each portion of dough to allow for expansion. Bake in the oven for 15-20 minutes, until pale golden-brown. Remove the 'sausages' from the oven and set aside for 10 minutes to cool and firm up. Remove the 'sausages' from the oven and set aside for 10 minutes to cool and firm up. Using a serrated knife, cut 5cm/2in thick slices from the dough 'sausages' on the diagonal. Arrange the slices onto the lined baking tray and return them to the oven for a further 6-8 minutes. Using a serrated knife, cut 5cm/2in thick slices from the dough 'sausages' on the diagonal. Arrange the slices onto the lined baking tray and return them to the oven for a further 6-8 minutes. Turn the biscotti over and continue to bake for 6-8 minutes, or until crisp and golden-brown. Set aside to cool on a wire rack. Turn the biscotti over and continue to bake for 6-8 minutes, or until crisp and golden-brown. Set aside to cool on a wire rack."
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} | e639d1a65d481c160ed05c79adcc904642c681e9552f9631d175839dec82b44a | Fresh mint sauce recipe
An average of 3.8 out of 5 stars from 6 ratings Use runny honey or golden syrup in this fresh mint sauce, perfect with roast lamb. By Mary Berry From Mary Berry Cooks Shopping list Ingredients 1 small bunch fresh mint2 tbsp clear honey or golden syrup2 tbsp white wine vinegar or cider vinegar 1 small bunch fresh mint 2 tbsp clear honey or golden syrup 2 tbsp white wine vinegar or cider vinegar Method Pick the leaves off the mint stalks and chop them as finely as possible, then mix with the honey or syrup and the vinegar. Pick the leaves off the mint stalks and chop them as finely as possible, then mix with the honey or syrup and the vinegar. Pick the leaves off the mint stalks and chop them as finely as possible, then mix with the honey or syrup and the vinegar. Related recipes Red pepper, cheese and chive tartlets. By Mary Berry Mary Berry's Easter recipes (40) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_pepper_cheese_and_50501_16x9.jpg Real mint sauce. By James Martin mint sauce recipes (3) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/realmintsauce_67706_16x9.jpg Muhammara (roasted red pepper dip) By The Ayoubi Family mint recipes (744) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/muhammara_red_pepper_dip_65246_16x9.jpg Indian salad. By Asma Khan mint recipes (744) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/indian_salad_74172_16x9.jpg Za’atar chicken with chickpeas and garlic yoghurt. By Nigel Slater mint recipes (744) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/zaatar_chicken_with_26334_16x9.jpg Mint sauce mint sauce recipes (3) This recipe is from... Mary Berry Cooks. 3. Sunday Lunch on BBC Two https://ichef.bbci.co.uk/images/ic/832xn/p01vs06h.jpg Recipes from this episode Mary Berry's Yorkshire puddings Chilled fresh fruit salad Plum and marzipan tarte tatin Fennel and potato gratinRoasted lamb shoulder with rosemary and paprika rub Three fish pie Mary Berry's Yorkshire puddings Chilled fresh fruit salad Plum and marzipan tarte tatin Fennel and potato gratin Roasted lamb shoulder with rosemary and paprika rub Three fish pie | {
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"content": "An average of 3.8 out of 5 stars from 6 ratings Use runny honey or golden syrup in this fresh mint sauce, perfect with roast lamb. By Mary Berry From Mary Berry Cooks Shopping list Ingredients 1 small bunch fresh mint2 tbsp clear honey or golden syrup2 tbsp white wine vinegar or cider vinegar 1 small bunch fresh mint 2 tbsp clear honey or golden syrup 2 tbsp white wine vinegar or cider vinegar Method Pick the leaves off the mint stalks and chop them as finely as possible, then mix with the honey or syrup and the vinegar. Pick the leaves off the mint stalks and chop them as finely as possible, then mix with the honey or syrup and the vinegar. Pick the leaves off the mint stalks and chop them as finely as possible, then mix with the honey or syrup and the vinegar. Related recipes Red pepper, cheese and chive tartlets. By Mary Berry Mary Berry's Easter recipes (40) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_pepper_cheese_and_50501_16x9.jpg Real mint sauce. By James Martin mint sauce recipes (3) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/realmintsauce_67706_16x9.jpg Muhammara (roasted red pepper dip) By The Ayoubi Family mint recipes (744) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/muhammara_red_pepper_dip_65246_16x9.jpg Indian salad. By Asma Khan mint recipes (744) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/indian_salad_74172_16x9.jpg Za’atar chicken with chickpeas and garlic yoghurt. By Nigel Slater mint recipes (744) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/zaatar_chicken_with_26334_16x9.jpg Mint sauce mint sauce recipes (3) This recipe is from... Mary Berry Cooks. 3. Sunday Lunch on BBC Two https://ichef.bbci.co.uk/images/ic/832xn/p01vs06h.jpg Recipes from this episode Mary Berry's Yorkshire puddings Chilled fresh fruit salad Plum and marzipan tarte tatin Fennel and potato gratinRoasted lamb shoulder with rosemary and paprika rub Three fish pie Mary Berry's Yorkshire puddings Chilled fresh fruit salad Plum and marzipan tarte tatin Fennel and potato gratin Roasted lamb shoulder with rosemary and paprika rub Three fish pie"
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} | 3b43d434217f656c8cfa216338eeebd80913bfe12639cec55a94811ca9378a50 | Three fish pie recipe
An average of 4.6 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/three_fish_pie_58875_16x9.jpg A lovely fish pie is always a great dish to make ahead and serve for a big family gathering or even a casual supper party with friends. The white wine and leeks make this pie taste a little more sophisticated than usual, but you can use all milk if you are feeding children. 1kg/2lb 4oz peeled main crop potatoes, cubed knob of buttera little milksalt and pepper50g/1¾oz Gruyère cheese, grated 1kg/2lb 4oz peeled main crop potatoes, cubed knob of butter a little milk salt and pepper 50g/1¾oz Gruyère cheese, grated 75g/3oz butter 2 leeks, sliced 75g/2¾oz plain flour150ml/5fl oz white wine 568ml/1 pint milk2 tbsp chopped parsley750g/1lb 10oz mixture of salmon, smoked haddock and fresh haddock, skinned and cut into cubes6 free-range eggs, hard-boiled, peeled and quartered 75g/3oz butter 2 leeks, sliced 75g/2¾oz plain flour 150ml/5fl oz white wine 568ml/1 pint milk 2 tbsp chopped parsley 750g/1lb 10oz mixture of salmon, smoked haddock and fresh haddock, skinned and cut into cubes 6 free-range eggs, hard-boiled, peeled and quartered Method Preheat the oven to 200C/400F/Gas 6 (180C fan).Put the potatoes into a saucepan of cold salted water. Bring up to the boil and simmer until completely tender. Drain well and then mash with the butter and milk. Add pepper and taste to check the seasoning. Add salt and more pepper if necessary.For the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat. Cover with a lid and simmer gently for 10 minutes, or until soft. Measure the flour into a small bowl. Add the wine and whisk together until smooth. Add the milk to the leeks, bring to the boil and then add the wine mixture. Stir briskly until thickened. Season and add the parsley and fish. Stir over the heat for two minutes, then spoon into an ovenproof casserole. Scatter over the eggs. Allow to cool until firm.Spoon the mashed potatoes over the fish mixture and mark with a fork. Sprinkle with cheese. Bake for 30-40 minutes, or until lightly golden-brown on top and bubbling around the edges. Preheat the oven to 200C/400F/Gas 6 (180C fan). Preheat the oven to 200C/400F/Gas 6 (180C fan). Put the potatoes into a saucepan of cold salted water. Bring up to the boil and simmer until completely tender. Drain well and then mash with the butter and milk. Add pepper and taste to check the seasoning. Add salt and more pepper if necessary. Put the potatoes into a saucepan of cold salted water. Bring up to the boil and simmer until completely tender. Drain well and then mash with the butter and milk. Add pepper and taste to check the seasoning. Add salt and more pepper if necessary. For the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat. Cover with a lid and simmer gently for 10 minutes, or until soft. Measure the flour into a small bowl. Add the wine and whisk together until smooth. For the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat. Cover with a lid and simmer gently for 10 minutes, or until soft. Measure the flour into a small bowl. Add the wine and whisk together until smooth. Add the milk to the leeks, bring to the boil and then add the wine mixture. Stir briskly until thickened. Season and add the parsley and fish. Stir over the heat for two minutes, then spoon into an ovenproof casserole. Scatter over the eggs. Allow to cool until firm. Add the milk to the leeks, bring to the boil and then add the wine mixture. Stir briskly until thickened. Season and add the parsley and fish. Stir over the heat for two minutes, then spoon into an ovenproof casserole. Scatter over the eggs. Allow to cool until firm. Spoon the mashed potatoes over the fish mixture and mark with a fork. Sprinkle with cheese. Spoon the mashed potatoes over the fish mixture and mark with a fork. Sprinkle with cheese. Bake for 30-40 minutes, or until lightly golden-brown on top and bubbling around the edges. Bake for 30-40 minutes, or until lightly golden-brown on top and bubbling around the edges. Recipe tips The pie can be made and chilled in the fridge for up to 12 hours before cooking. If you want to make and freeze this, omit the eggs as they become tough and rubbery when frozen. You can of course use just haddock, cod or salmon, or add a few prawns and some mussels too if liked. You could also make the sauce with cider instead of wine. I sometimes add some spinach or peas to the mixture too. | {
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"title": "Three fish pie recipe",
"content": "An average of 4.6 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/three_fish_pie_58875_16x9.jpg A lovely fish pie is always a great dish to make ahead and serve for a big family gathering or even a casual supper party with friends. The white wine and leeks make this pie taste a little more sophisticated than usual, but you can use all milk if you are feeding children. 1kg/2lb 4oz peeled main crop potatoes, cubed knob of buttera little milksalt and pepper50g/1¾oz Gruyère cheese, grated 1kg/2lb 4oz peeled main crop potatoes, cubed knob of butter a little milk salt and pepper 50g/1¾oz Gruyère cheese, grated 75g/3oz butter 2 leeks, sliced 75g/2¾oz plain flour150ml/5fl oz white wine 568ml/1 pint milk2 tbsp chopped parsley750g/1lb 10oz mixture of salmon, smoked haddock and fresh haddock, skinned and cut into cubes6 free-range eggs, hard-boiled, peeled and quartered 75g/3oz butter 2 leeks, sliced 75g/2¾oz plain flour 150ml/5fl oz white wine 568ml/1 pint milk 2 tbsp chopped parsley 750g/1lb 10oz mixture of salmon, smoked haddock and fresh haddock, skinned and cut into cubes 6 free-range eggs, hard-boiled, peeled and quartered Method Preheat the oven to 200C/400F/Gas 6 (180C fan).Put the potatoes into a saucepan of cold salted water. Bring up to the boil and simmer until completely tender. Drain well and then mash with the butter and milk. Add pepper and taste to check the seasoning. Add salt and more pepper if necessary.For the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat. Cover with a lid and simmer gently for 10 minutes, or until soft. Measure the flour into a small bowl. Add the wine and whisk together until smooth. Add the milk to the leeks, bring to the boil and then add the wine mixture. Stir briskly until thickened. Season and add the parsley and fish. Stir over the heat for two minutes, then spoon into an ovenproof casserole. Scatter over the eggs. Allow to cool until firm.Spoon the mashed potatoes over the fish mixture and mark with a fork. Sprinkle with cheese. Bake for 30-40 minutes, or until lightly golden-brown on top and bubbling around the edges. Preheat the oven to 200C/400F/Gas 6 (180C fan). Preheat the oven to 200C/400F/Gas 6 (180C fan). Put the potatoes into a saucepan of cold salted water. Bring up to the boil and simmer until completely tender. Drain well and then mash with the butter and milk. Add pepper and taste to check the seasoning. Add salt and more pepper if necessary. Put the potatoes into a saucepan of cold salted water. Bring up to the boil and simmer until completely tender. Drain well and then mash with the butter and milk. Add pepper and taste to check the seasoning. Add salt and more pepper if necessary. For the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat. Cover with a lid and simmer gently for 10 minutes, or until soft. Measure the flour into a small bowl. Add the wine and whisk together until smooth. For the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat. Cover with a lid and simmer gently for 10 minutes, or until soft. Measure the flour into a small bowl. Add the wine and whisk together until smooth. Add the milk to the leeks, bring to the boil and then add the wine mixture. Stir briskly until thickened. Season and add the parsley and fish. Stir over the heat for two minutes, then spoon into an ovenproof casserole. Scatter over the eggs. Allow to cool until firm. Add the milk to the leeks, bring to the boil and then add the wine mixture. Stir briskly until thickened. Season and add the parsley and fish. Stir over the heat for two minutes, then spoon into an ovenproof casserole. Scatter over the eggs. Allow to cool until firm. Spoon the mashed potatoes over the fish mixture and mark with a fork. Sprinkle with cheese. Spoon the mashed potatoes over the fish mixture and mark with a fork. Sprinkle with cheese. Bake for 30-40 minutes, or until lightly golden-brown on top and bubbling around the edges. Bake for 30-40 minutes, or until lightly golden-brown on top and bubbling around the edges. Recipe tips The pie can be made and chilled in the fridge for up to 12 hours before cooking. If you want to make and freeze this, omit the eggs as they become tough and rubbery when frozen. You can of course use just haddock, cod or salmon, or add a few prawns and some mussels too if liked. You could also make the sauce with cider instead of wine. I sometimes add some spinach or peas to the mixture too."
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} | d6d6c57fac978a2b9c8cdbac8d0ad3cab9ee73c3722eea1a167c55801dc0d37c | Chunky mushroom soup recipe
An average of 4.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_soup_03841_16x9.jpg Try this rustic, chunky soup full of earthy mushroom flavours and a few extra vegetables for good measure. 25g/1oz butter1 large onion, finely chopped1 green pepper, finely chopped1 medium leek, finely chopped1–2 garlic cloves, crushed300g/10½oz button or chestnut mushrooms, grated or finely chopped2 tbsp plain flour450ml/16fl oz vegetable stock450ml/16fl oz milk1 tbsp finely chopped parsleysalt and freshly ground black peppercrusty bread, to serve 25g/1oz butter 1 large onion, finely chopped 1 green pepper, finely chopped 1 medium leek, finely chopped 1–2 garlic cloves, crushed 300g/10½oz button or chestnut mushrooms, grated or finely chopped 2 tbsp plain flour 450ml/16fl oz vegetable stock 450ml/16fl oz milk 1 tbsp finely chopped parsley salt and freshly ground black pepper crusty bread, to serve Method Melt the butter in a pan over a low heat, and gently sweat the onion, green pepper, leek and garlic until they start to soften.Increase the heat and add the mushrooms to the pan, stir until well combined. Continue to fry until the mushrooms are cooked. Stir in the flour, and cook for one minute. Remove the pan from the heat and add the stock a little at a time, stirring well between each addition. Once all the stock is added, return the pan to the heat, bring to the boil, reduce the heat and simmer for a few minutes. Pour in the milk and bring to a simmer. Stir in the chopped parsley and season to taste with salt and freshly ground black pepper.Ladle the soup into bowls and serve with crusty bread. Melt the butter in a pan over a low heat, and gently sweat the onion, green pepper, leek and garlic until they start to soften. Melt the butter in a pan over a low heat, and gently sweat the onion, green pepper, leek and garlic until they start to soften. Increase the heat and add the mushrooms to the pan, stir until well combined. Continue to fry until the mushrooms are cooked. Stir in the flour, and cook for one minute. Remove the pan from the heat and add the stock a little at a time, stirring well between each addition. Increase the heat and add the mushrooms to the pan, stir until well combined. Continue to fry until the mushrooms are cooked. Stir in the flour, and cook for one minute. Remove the pan from the heat and add the stock a little at a time, stirring well between each addition. Once all the stock is added, return the pan to the heat, bring to the boil, reduce the heat and simmer for a few minutes. Pour in the milk and bring to a simmer. Stir in the chopped parsley and season to taste with salt and freshly ground black pepper. Once all the stock is added, return the pan to the heat, bring to the boil, reduce the heat and simmer for a few minutes. Pour in the milk and bring to a simmer. Stir in the chopped parsley and season to taste with salt and freshly ground black pepper. Ladle the soup into bowls and serve with crusty bread. Ladle the soup into bowls and serve with crusty bread. Recipe tips If you want a smoother texture, cool the soup slightly and then liquidise in a blender after Step 3 | {
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"title": "Chunky mushroom soup recipe",
"content": "An average of 4.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_soup_03841_16x9.jpg Try this rustic, chunky soup full of earthy mushroom flavours and a few extra vegetables for good measure. 25g/1oz butter1 large onion, finely chopped1 green pepper, finely chopped1 medium leek, finely chopped1–2 garlic cloves, crushed300g/10½oz button or chestnut mushrooms, grated or finely chopped2 tbsp plain flour450ml/16fl oz vegetable stock450ml/16fl oz milk1 tbsp finely chopped parsleysalt and freshly ground black peppercrusty bread, to serve 25g/1oz butter 1 large onion, finely chopped 1 green pepper, finely chopped 1 medium leek, finely chopped 1–2 garlic cloves, crushed 300g/10½oz button or chestnut mushrooms, grated or finely chopped 2 tbsp plain flour 450ml/16fl oz vegetable stock 450ml/16fl oz milk 1 tbsp finely chopped parsley salt and freshly ground black pepper crusty bread, to serve Method Melt the butter in a pan over a low heat, and gently sweat the onion, green pepper, leek and garlic until they start to soften.Increase the heat and add the mushrooms to the pan, stir until well combined. Continue to fry until the mushrooms are cooked. Stir in the flour, and cook for one minute. Remove the pan from the heat and add the stock a little at a time, stirring well between each addition. Once all the stock is added, return the pan to the heat, bring to the boil, reduce the heat and simmer for a few minutes. Pour in the milk and bring to a simmer. Stir in the chopped parsley and season to taste with salt and freshly ground black pepper.Ladle the soup into bowls and serve with crusty bread. Melt the butter in a pan over a low heat, and gently sweat the onion, green pepper, leek and garlic until they start to soften. Melt the butter in a pan over a low heat, and gently sweat the onion, green pepper, leek and garlic until they start to soften. Increase the heat and add the mushrooms to the pan, stir until well combined. Continue to fry until the mushrooms are cooked. Stir in the flour, and cook for one minute. Remove the pan from the heat and add the stock a little at a time, stirring well between each addition. Increase the heat and add the mushrooms to the pan, stir until well combined. Continue to fry until the mushrooms are cooked. Stir in the flour, and cook for one minute. Remove the pan from the heat and add the stock a little at a time, stirring well between each addition. Once all the stock is added, return the pan to the heat, bring to the boil, reduce the heat and simmer for a few minutes. Pour in the milk and bring to a simmer. Stir in the chopped parsley and season to taste with salt and freshly ground black pepper. Once all the stock is added, return the pan to the heat, bring to the boil, reduce the heat and simmer for a few minutes. Pour in the milk and bring to a simmer. Stir in the chopped parsley and season to taste with salt and freshly ground black pepper. Ladle the soup into bowls and serve with crusty bread. Ladle the soup into bowls and serve with crusty bread. Recipe tips If you want a smoother texture, cool the soup slightly and then liquidise in a blender after Step 3"
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} | 277fd791a4234c6bccb6d513636c28b3a5933b0d5941bdc5cd4447d5ddeb283a | Sweet potato and carrot soup recipe
An average of 5.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_soup_78003_16x9.jpg Roasting the vegetables brings out their natural sweetness and makes this sweet potato soup taste extra luxurious. 500g/1lb 2oz sweet potatoes, peeled and cut into 3cm/1¼in chunks500g/1lb 2oz carrots, trimmed and scrubbed, then cut into roughly 2cm/¾in chunks2 tbsp olive oil2 onions, roughly chopped2 garlic cloves, roughly chopped1 heaped tsp ground coriander ¼–½ tsp dried chilli flakes1.2 litres/2 pints vegetable or chicken stock, made with 2 cubesfreshly ground black pepper 500g/1lb 2oz sweet potatoes, peeled and cut into 3cm/1¼in chunks 500g/1lb 2oz carrots, trimmed and scrubbed, then cut into roughly 2cm/¾in chunks 2 tbsp olive oil 2 onions, roughly chopped 2 garlic cloves, roughly chopped 1 heaped tsp ground coriander ¼–½ tsp dried chilli flakes 1.2 litres/2 pints vegetable or chicken stock, made with 2 cubes freshly ground black pepper 25g/1oz pecan nuts, broken into small pieces2 tsp runny honey25g/1oz feta, or other cheese, lightly crumbled2–3 sprigs fresh thyme, leaves only 25g/1oz pecan nuts, broken into small pieces 2 tsp runny honey 25g/1oz feta, or other cheese, lightly crumbled 2–3 sprigs fresh thyme, leaves only Method Preheat the oven to 220C/200C Fan/Gas 7. Put the vegetable chunks in a bowl and toss with 1 tablespoon of the oil. Scatter over a large baking tray and season generously with freshly ground black pepper. Roast for 20 minutes, turn the vegetables over and return to the oven for a further 20 minutes, or until softened and golden-brown.While the vegetables are roasting, heat the remaining oil in a large saucepan and fry the onions for 10 minutes over a medium heat, or until well softened, stirring occasionally. Stir in the garlic, coriander and chilli flakes, to taste, and cook for a further minute. Remove the vegetables from the oven and add to the pan with the onions. Pour over 1 litre/1¾ pint of the stock and bring to a simmer. Cook for 5 minutes, stirring occasionally.Remove from the heat, and blitz with a stick blender until smooth. Add the remaining stock and heat through gently, adding an extra splash of water if needed until your preferred consistency is reached. For the topping, put the pecan pieces in a small saucepan and dry-fry over a medium heat for 2–3 minutes, or until lightly browned in places, stirring regularly. Drizzle over the honey and cook for a few seconds more, stirring. Ladle the soup into warmed bowls to serve. Scatter a few of the sticky nuts on each serving of the soup, sprinkle with the cheese, a few thyme leaves and a grind of black pepper. Preheat the oven to 220C/200C Fan/Gas 7. Put the vegetable chunks in a bowl and toss with 1 tablespoon of the oil. Scatter over a large baking tray and season generously with freshly ground black pepper. Preheat the oven to 220C/200C Fan/Gas 7. Put the vegetable chunks in a bowl and toss with 1 tablespoon of the oil. Scatter over a large baking tray and season generously with freshly ground black pepper. Roast for 20 minutes, turn the vegetables over and return to the oven for a further 20 minutes, or until softened and golden-brown. Roast for 20 minutes, turn the vegetables over and return to the oven for a further 20 minutes, or until softened and golden-brown. While the vegetables are roasting, heat the remaining oil in a large saucepan and fry the onions for 10 minutes over a medium heat, or until well softened, stirring occasionally. Stir in the garlic, coriander and chilli flakes, to taste, and cook for a further minute. While the vegetables are roasting, heat the remaining oil in a large saucepan and fry the onions for 10 minutes over a medium heat, or until well softened, stirring occasionally. Stir in the garlic, coriander and chilli flakes, to taste, and cook for a further minute. Remove the vegetables from the oven and add to the pan with the onions. Pour over 1 litre/1¾ pint of the stock and bring to a simmer. Cook for 5 minutes, stirring occasionally. Remove the vegetables from the oven and add to the pan with the onions. Pour over 1 litre/1¾ pint of the stock and bring to a simmer. Cook for 5 minutes, stirring occasionally. Remove from the heat, and blitz with a stick blender until smooth. Add the remaining stock and heat through gently, adding an extra splash of water if needed until your preferred consistency is reached. Remove from the heat, and blitz with a stick blender until smooth. Add the remaining stock and heat through gently, adding an extra splash of water if needed until your preferred consistency is reached. For the topping, put the pecan pieces in a small saucepan and dry-fry over a medium heat for 2–3 minutes, or until lightly browned in places, stirring regularly. Drizzle over the honey and cook for a few seconds more, stirring. For the topping, put the pecan pieces in a small saucepan and dry-fry over a medium heat for 2–3 minutes, or until lightly browned in places, stirring regularly. Drizzle over the honey and cook for a few seconds more, stirring. Ladle the soup into warmed bowls to serve. Scatter a few of the sticky nuts on each serving of the soup, sprinkle with the cheese, a few thyme leaves and a grind of black pepper. Ladle the soup into warmed bowls to serve. Scatter a few of the sticky nuts on each serving of the soup, sprinkle with the cheese, a few thyme leaves and a grind of black pepper. Recipe tips The soup will keep well for a couple of days in the fridge and can be frozen for up to 4 months. | {
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"title": "Sweet potato and carrot soup recipe",
"content": "An average of 5.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_soup_78003_16x9.jpg Roasting the vegetables brings out their natural sweetness and makes this sweet potato soup taste extra luxurious. 500g/1lb 2oz sweet potatoes, peeled and cut into 3cm/1¼in chunks500g/1lb 2oz carrots, trimmed and scrubbed, then cut into roughly 2cm/¾in chunks2 tbsp olive oil2 onions, roughly chopped2 garlic cloves, roughly chopped1 heaped tsp ground coriander ¼–½ tsp dried chilli flakes1.2 litres/2 pints vegetable or chicken stock, made with 2 cubesfreshly ground black pepper 500g/1lb 2oz sweet potatoes, peeled and cut into 3cm/1¼in chunks 500g/1lb 2oz carrots, trimmed and scrubbed, then cut into roughly 2cm/¾in chunks 2 tbsp olive oil 2 onions, roughly chopped 2 garlic cloves, roughly chopped 1 heaped tsp ground coriander ¼–½ tsp dried chilli flakes 1.2 litres/2 pints vegetable or chicken stock, made with 2 cubes freshly ground black pepper 25g/1oz pecan nuts, broken into small pieces2 tsp runny honey25g/1oz feta, or other cheese, lightly crumbled2–3 sprigs fresh thyme, leaves only 25g/1oz pecan nuts, broken into small pieces 2 tsp runny honey 25g/1oz feta, or other cheese, lightly crumbled 2–3 sprigs fresh thyme, leaves only Method Preheat the oven to 220C/200C Fan/Gas 7. Put the vegetable chunks in a bowl and toss with 1 tablespoon of the oil. Scatter over a large baking tray and season generously with freshly ground black pepper. Roast for 20 minutes, turn the vegetables over and return to the oven for a further 20 minutes, or until softened and golden-brown.While the vegetables are roasting, heat the remaining oil in a large saucepan and fry the onions for 10 minutes over a medium heat, or until well softened, stirring occasionally. Stir in the garlic, coriander and chilli flakes, to taste, and cook for a further minute. Remove the vegetables from the oven and add to the pan with the onions. Pour over 1 litre/1¾ pint of the stock and bring to a simmer. Cook for 5 minutes, stirring occasionally.Remove from the heat, and blitz with a stick blender until smooth. Add the remaining stock and heat through gently, adding an extra splash of water if needed until your preferred consistency is reached. For the topping, put the pecan pieces in a small saucepan and dry-fry over a medium heat for 2–3 minutes, or until lightly browned in places, stirring regularly. Drizzle over the honey and cook for a few seconds more, stirring. Ladle the soup into warmed bowls to serve. Scatter a few of the sticky nuts on each serving of the soup, sprinkle with the cheese, a few thyme leaves and a grind of black pepper. Preheat the oven to 220C/200C Fan/Gas 7. Put the vegetable chunks in a bowl and toss with 1 tablespoon of the oil. Scatter over a large baking tray and season generously with freshly ground black pepper. Preheat the oven to 220C/200C Fan/Gas 7. Put the vegetable chunks in a bowl and toss with 1 tablespoon of the oil. Scatter over a large baking tray and season generously with freshly ground black pepper. Roast for 20 minutes, turn the vegetables over and return to the oven for a further 20 minutes, or until softened and golden-brown. Roast for 20 minutes, turn the vegetables over and return to the oven for a further 20 minutes, or until softened and golden-brown. While the vegetables are roasting, heat the remaining oil in a large saucepan and fry the onions for 10 minutes over a medium heat, or until well softened, stirring occasionally. Stir in the garlic, coriander and chilli flakes, to taste, and cook for a further minute. While the vegetables are roasting, heat the remaining oil in a large saucepan and fry the onions for 10 minutes over a medium heat, or until well softened, stirring occasionally. Stir in the garlic, coriander and chilli flakes, to taste, and cook for a further minute. Remove the vegetables from the oven and add to the pan with the onions. Pour over 1 litre/1¾ pint of the stock and bring to a simmer. Cook for 5 minutes, stirring occasionally. Remove the vegetables from the oven and add to the pan with the onions. Pour over 1 litre/1¾ pint of the stock and bring to a simmer. Cook for 5 minutes, stirring occasionally. Remove from the heat, and blitz with a stick blender until smooth. Add the remaining stock and heat through gently, adding an extra splash of water if needed until your preferred consistency is reached. Remove from the heat, and blitz with a stick blender until smooth. Add the remaining stock and heat through gently, adding an extra splash of water if needed until your preferred consistency is reached. For the topping, put the pecan pieces in a small saucepan and dry-fry over a medium heat for 2–3 minutes, or until lightly browned in places, stirring regularly. Drizzle over the honey and cook for a few seconds more, stirring. For the topping, put the pecan pieces in a small saucepan and dry-fry over a medium heat for 2–3 minutes, or until lightly browned in places, stirring regularly. Drizzle over the honey and cook for a few seconds more, stirring. Ladle the soup into warmed bowls to serve. Scatter a few of the sticky nuts on each serving of the soup, sprinkle with the cheese, a few thyme leaves and a grind of black pepper. Ladle the soup into warmed bowls to serve. Scatter a few of the sticky nuts on each serving of the soup, sprinkle with the cheese, a few thyme leaves and a grind of black pepper. Recipe tips The soup will keep well for a couple of days in the fridge and can be frozen for up to 4 months."
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} | 660b8a0009c8e92536725f6823148b9df2b534bf8cb8c98d7ba44d128953dd0e | Mary Berry's chicken casserole recipe
Chicken and red wine casserole An average of 4.5 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_red_wine_and_88480_16x9.jpg Mary's chicken casserole with tender chicken breast, bacon and a generous glass of red wine is just the dish for serving on a cold day. Don't skimp on the mash and green veg. 400g/14oz baby shallots, peeled3 garlic cloves, crushed1 small bunch fresh thyme4 bay leaves600ml/20fl oz red wine6 small skinless and boneless chicken breasts2 tbsp olive oil75g/2¾oz butter3 tbsp plain flour350g/12oz smoked streaky bacon, chopped into pieces1 tbsp tomato purée1 tbsp light muscovado sugar400g/14oz button mushrooms, halvedsalt and freshly ground black pepper 400g/14oz baby shallots, peeled 3 garlic cloves, crushed 1 small bunch fresh thyme 4 bay leaves 600ml/20fl oz red wine 6 small skinless and boneless chicken breasts 2 tbsp olive oil 75g/2¾oz butter 3 tbsp plain flour 350g/12oz smoked streaky bacon, chopped into pieces 1 tbsp tomato purée 1 tbsp light muscovado sugar 400g/14oz button mushrooms, halved salt and freshly ground black pepper Method Put the shallots in a large bowl with the garlic, herbs and wine. Mix, then add the chicken breasts, season with salt and black pepper and marinate for at least 1 hour. When you’re ready to cook, preheat the oven to 160C/140C Fan/Gas 3.Sit a colander over a large saucepan and strain the marinated chicken, reserving the shallots, bay leaves and thyme. Dab the chicken with kitchen paper to dry it.Heat the oil and 50g/1¾oz of the butter in a deep ovenproof frying pan or casserole dish. Add the chicken breasts and fry on a medium-high heat, for 5–10 minutes each side, or until browned all over – you may need to do this in batches. Remove with a slotted spoon and set aside.Meanwhile, set the pan with the wine marinade over a high heat and boil, for 5–10 minutes, until the volume of liquid has reduced by a third. Add the flour to a bowl with 150ml/5fl oz water and whisk until smooth. Stir in a little of the hot wine, and add this mixture to the rest of the wine in the pan. Keep hot.Add the bacon to the frying pan or casserole dish and fry over a high heat for about 10 minutes, or until browned. Add the reserved shallots and continue to cook for another 10 minutes, or until they start to soften.Add the hot wine sauce and tomato purée to the frying pan or casserole dish with the sugar, reserved bay leaves, thyme, salt and black pepper and bring to a boil. Stir until thickened and add the browned chicken. Bring back to the boil, cover with a lid and bake for 20–25 minutes, or until cooked through.Meanwhile, melt the remaining butter in a medium pan and fry the mushrooms over a medium heat for 5–10 minutes, or until just cooked. Add to the chicken casserole just before serving. Remove the bay leaves and thyme from the casserole and serve the casserole hot with mashed potato and shredded cabbage. Put the shallots in a large bowl with the garlic, herbs and wine. Mix, then add the chicken breasts, season with salt and black pepper and marinate for at least 1 hour. When you’re ready to cook, preheat the oven to 160C/140C Fan/Gas 3. Put the shallots in a large bowl with the garlic, herbs and wine. Mix, then add the chicken breasts, season with salt and black pepper and marinate for at least 1 hour. When you’re ready to cook, preheat the oven to 160C/140C Fan/Gas 3. Sit a colander over a large saucepan and strain the marinated chicken, reserving the shallots, bay leaves and thyme. Dab the chicken with kitchen paper to dry it. Sit a colander over a large saucepan and strain the marinated chicken, reserving the shallots, bay leaves and thyme. Dab the chicken with kitchen paper to dry it. Heat the oil and 50g/1¾oz of the butter in a deep ovenproof frying pan or casserole dish. Add the chicken breasts and fry on a medium-high heat, for 5–10 minutes each side, or until browned all over – you may need to do this in batches. Remove with a slotted spoon and set aside. Heat the oil and 50g/1¾oz of the butter in a deep ovenproof frying pan or casserole dish. Add the chicken breasts and fry on a medium-high heat, for 5–10 minutes each side, or until browned all over – you may need to do this in batches. Remove with a slotted spoon and set aside. Meanwhile, set the pan with the wine marinade over a high heat and boil, for 5–10 minutes, until the volume of liquid has reduced by a third. Add the flour to a bowl with 150ml/5fl oz water and whisk until smooth. Stir in a little of the hot wine, and add this mixture to the rest of the wine in the pan. Keep hot. Meanwhile, set the pan with the wine marinade over a high heat and boil, for 5–10 minutes, until the volume of liquid has reduced by a third. Add the flour to a bowl with 150ml/5fl oz water and whisk until smooth. Stir in a little of the hot wine, and add this mixture to the rest of the wine in the pan. Keep hot. Add the bacon to the frying pan or casserole dish and fry over a high heat for about 10 minutes, or until browned. Add the reserved shallots and continue to cook for another 10 minutes, or until they start to soften. Add the bacon to the frying pan or casserole dish and fry over a high heat for about 10 minutes, or until browned. Add the reserved shallots and continue to cook for another 10 minutes, or until they start to soften. Add the hot wine sauce and tomato purée to the frying pan or casserole dish with the sugar, reserved bay leaves, thyme, salt and black pepper and bring to a boil. Stir until thickened and add the browned chicken. Bring back to the boil, cover with a lid and bake for 20–25 minutes, or until cooked through. Add the hot wine sauce and tomato purée to the frying pan or casserole dish with the sugar, reserved bay leaves, thyme, salt and black pepper and bring to a boil. Stir until thickened and add the browned chicken. Bring back to the boil, cover with a lid and bake for 20–25 minutes, or until cooked through. Meanwhile, melt the remaining butter in a medium pan and fry the mushrooms over a medium heat for 5–10 minutes, or until just cooked. Add to the chicken casserole just before serving. Remove the bay leaves and thyme from the casserole and serve the casserole hot with mashed potato and shredded cabbage. Meanwhile, melt the remaining butter in a medium pan and fry the mushrooms over a medium heat for 5–10 minutes, or until just cooked. Add to the chicken casserole just before serving. Remove the bay leaves and thyme from the casserole and serve the casserole hot with mashed potato and shredded cabbage. Recipe tips This dish can be made up to 3 days ahead, if covered and kept in the fridge. In a freezer-proof bag or container, this dish will keep in the freezer for up to a month. To peel shallots more easily, soak them in boiling water for 5 minutes before peeling. | {
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"content": "Chicken and red wine casserole An average of 4.5 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_red_wine_and_88480_16x9.jpg Mary's chicken casserole with tender chicken breast, bacon and a generous glass of red wine is just the dish for serving on a cold day. Don't skimp on the mash and green veg. 400g/14oz baby shallots, peeled3 garlic cloves, crushed1 small bunch fresh thyme4 bay leaves600ml/20fl oz red wine6 small skinless and boneless chicken breasts2 tbsp olive oil75g/2¾oz butter3 tbsp plain flour350g/12oz smoked streaky bacon, chopped into pieces1 tbsp tomato purée1 tbsp light muscovado sugar400g/14oz button mushrooms, halvedsalt and freshly ground black pepper 400g/14oz baby shallots, peeled 3 garlic cloves, crushed 1 small bunch fresh thyme 4 bay leaves 600ml/20fl oz red wine 6 small skinless and boneless chicken breasts 2 tbsp olive oil 75g/2¾oz butter 3 tbsp plain flour 350g/12oz smoked streaky bacon, chopped into pieces 1 tbsp tomato purée 1 tbsp light muscovado sugar 400g/14oz button mushrooms, halved salt and freshly ground black pepper Method Put the shallots in a large bowl with the garlic, herbs and wine. Mix, then add the chicken breasts, season with salt and black pepper and marinate for at least 1 hour. When you’re ready to cook, preheat the oven to 160C/140C Fan/Gas 3.Sit a colander over a large saucepan and strain the marinated chicken, reserving the shallots, bay leaves and thyme. Dab the chicken with kitchen paper to dry it.Heat the oil and 50g/1¾oz of the butter in a deep ovenproof frying pan or casserole dish. Add the chicken breasts and fry on a medium-high heat, for 5–10 minutes each side, or until browned all over – you may need to do this in batches. Remove with a slotted spoon and set aside.Meanwhile, set the pan with the wine marinade over a high heat and boil, for 5–10 minutes, until the volume of liquid has reduced by a third. Add the flour to a bowl with 150ml/5fl oz water and whisk until smooth. Stir in a little of the hot wine, and add this mixture to the rest of the wine in the pan. Keep hot.Add the bacon to the frying pan or casserole dish and fry over a high heat for about 10 minutes, or until browned. Add the reserved shallots and continue to cook for another 10 minutes, or until they start to soften.Add the hot wine sauce and tomato purée to the frying pan or casserole dish with the sugar, reserved bay leaves, thyme, salt and black pepper and bring to a boil. Stir until thickened and add the browned chicken. Bring back to the boil, cover with a lid and bake for 20–25 minutes, or until cooked through.Meanwhile, melt the remaining butter in a medium pan and fry the mushrooms over a medium heat for 5–10 minutes, or until just cooked. Add to the chicken casserole just before serving. Remove the bay leaves and thyme from the casserole and serve the casserole hot with mashed potato and shredded cabbage. Put the shallots in a large bowl with the garlic, herbs and wine. Mix, then add the chicken breasts, season with salt and black pepper and marinate for at least 1 hour. When you’re ready to cook, preheat the oven to 160C/140C Fan/Gas 3. Put the shallots in a large bowl with the garlic, herbs and wine. Mix, then add the chicken breasts, season with salt and black pepper and marinate for at least 1 hour. When you’re ready to cook, preheat the oven to 160C/140C Fan/Gas 3. Sit a colander over a large saucepan and strain the marinated chicken, reserving the shallots, bay leaves and thyme. Dab the chicken with kitchen paper to dry it. Sit a colander over a large saucepan and strain the marinated chicken, reserving the shallots, bay leaves and thyme. Dab the chicken with kitchen paper to dry it. Heat the oil and 50g/1¾oz of the butter in a deep ovenproof frying pan or casserole dish. Add the chicken breasts and fry on a medium-high heat, for 5–10 minutes each side, or until browned all over – you may need to do this in batches. Remove with a slotted spoon and set aside. Heat the oil and 50g/1¾oz of the butter in a deep ovenproof frying pan or casserole dish. Add the chicken breasts and fry on a medium-high heat, for 5–10 minutes each side, or until browned all over – you may need to do this in batches. Remove with a slotted spoon and set aside. Meanwhile, set the pan with the wine marinade over a high heat and boil, for 5–10 minutes, until the volume of liquid has reduced by a third. Add the flour to a bowl with 150ml/5fl oz water and whisk until smooth. Stir in a little of the hot wine, and add this mixture to the rest of the wine in the pan. Keep hot. Meanwhile, set the pan with the wine marinade over a high heat and boil, for 5–10 minutes, until the volume of liquid has reduced by a third. Add the flour to a bowl with 150ml/5fl oz water and whisk until smooth. Stir in a little of the hot wine, and add this mixture to the rest of the wine in the pan. Keep hot. Add the bacon to the frying pan or casserole dish and fry over a high heat for about 10 minutes, or until browned. Add the reserved shallots and continue to cook for another 10 minutes, or until they start to soften. Add the bacon to the frying pan or casserole dish and fry over a high heat for about 10 minutes, or until browned. Add the reserved shallots and continue to cook for another 10 minutes, or until they start to soften. Add the hot wine sauce and tomato purée to the frying pan or casserole dish with the sugar, reserved bay leaves, thyme, salt and black pepper and bring to a boil. Stir until thickened and add the browned chicken. Bring back to the boil, cover with a lid and bake for 20–25 minutes, or until cooked through. Add the hot wine sauce and tomato purée to the frying pan or casserole dish with the sugar, reserved bay leaves, thyme, salt and black pepper and bring to a boil. Stir until thickened and add the browned chicken. Bring back to the boil, cover with a lid and bake for 20–25 minutes, or until cooked through. Meanwhile, melt the remaining butter in a medium pan and fry the mushrooms over a medium heat for 5–10 minutes, or until just cooked. Add to the chicken casserole just before serving. Remove the bay leaves and thyme from the casserole and serve the casserole hot with mashed potato and shredded cabbage. Meanwhile, melt the remaining butter in a medium pan and fry the mushrooms over a medium heat for 5–10 minutes, or until just cooked. Add to the chicken casserole just before serving. Remove the bay leaves and thyme from the casserole and serve the casserole hot with mashed potato and shredded cabbage. Recipe tips This dish can be made up to 3 days ahead, if covered and kept in the fridge. In a freezer-proof bag or container, this dish will keep in the freezer for up to a month. To peel shallots more easily, soak them in boiling water for 5 minutes before peeling."
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} | e553b9a2dae5335507ebadf7cf92ef646d09483fd37a07263715f24537139386 | Vegan cottage pie recipe
An average of 2.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_cottage_pie_84359_16x9.jpg This vegan cottage pie will really hit the spot when you want something comforting. A drop of soy sauce not only adds an all-important umami flavour to the finished dish, it also brings a rich colour to the mince base. 1kg/2lb 4oz floury potatoes (such as Maris Piper), peeled and cut into even chunks125ml/4fl oz dairy-free milk 1kg/2lb 4oz floury potatoes (such as Maris Piper), peeled and cut into even chunks 125ml/4fl oz dairy-free milk 4 tbsp olive oil1 onion, chopped2 carrots,chopped2 celery sticks, chopped2 garlic cloves, finely chopped 500g/1lb 2oz frozen vegan mince 3 sprigs fresh thyme (or ½ tsp dried thyme)2 bay leaves1 vegan vegetable stock cube2 tbsp soy sauce 1 tbsp tomato purée salt and freshly ground black pepper 4 tbsp olive oil 1 onion, chopped 2 carrots,chopped 2 celery sticks, chopped 2 garlic cloves, finely chopped 500g/1lb 2oz frozen vegan mince 3 sprigs fresh thyme (or ½ tsp dried thyme) 2 bay leaves 1 vegan vegetable stock cube 2 tbsp soy sauce 1 tbsp tomato purée salt and freshly ground black pepper Method To make the topping, place the potatoes in a saucepan and cover with cold water and a good pinch of salt. Bring to the boil and cook until the potatoes are tender when pierced with a fork. Drain the potatoes in a sieve and allow to steam dry for a few minutes. Tip the potatoes back into the pan, add the dairy-free milk and mash with a potato masher until smooth. Season with salt and pepper, to taste. Meanwhile, to make the base, heat 2 tablespoons of the olive oil in a large, shallow casserole dish (or large high-sided frying pan) over a medium–high heat. Add the onions, carrots and celery, season with salt and pepper and fry for 10 minutes, stirring every couple of minutes until starting to soften and take on some colour. Add the garlic and fry for 2 minutes. Throw in the vegan mince, thyme leaves and bay leaves, fry for 5 minutes, or until the mince is defrosted and the mix is smelling delicious. Sprinkle over the cornflour and crumble in the vegetable stock cube. Add the soy sauce, tomato purée and pour in 800ml/1½ pint of just-boiled water from the kettle. Bubble for 5 minutes or until the sauce has thickened. Season with salt and freshly ground black pepper.Preheat the grill to high. If using a frying pan, transfer the filling to an ovenproof dish. Otherwise, dollop the mashed potato all over the surface of the mince base, then take a fork and gently spread and fluff up the mash to create a nice texture. Drizzle over the olive oil then cook under the hot grill for 2–3 minutes, or until golden and crisp. Serve immediately. To make the topping, place the potatoes in a saucepan and cover with cold water and a good pinch of salt. Bring to the boil and cook until the potatoes are tender when pierced with a fork. To make the topping, place the potatoes in a saucepan and cover with cold water and a good pinch of salt. Bring to the boil and cook until the potatoes are tender when pierced with a fork. Drain the potatoes in a sieve and allow to steam dry for a few minutes. Drain the potatoes in a sieve and allow to steam dry for a few minutes. Tip the potatoes back into the pan, add the dairy-free milk and mash with a potato masher until smooth. Season with salt and pepper, to taste. Tip the potatoes back into the pan, add the dairy-free milk and mash with a potato masher until smooth. Season with salt and pepper, to taste. Meanwhile, to make the base, heat 2 tablespoons of the olive oil in a large, shallow casserole dish (or large high-sided frying pan) over a medium–high heat. Add the onions, carrots and celery, season with salt and pepper and fry for 10 minutes, stirring every couple of minutes until starting to soften and take on some colour. Add the garlic and fry for 2 minutes. Meanwhile, to make the base, heat 2 tablespoons of the olive oil in a large, shallow casserole dish (or large high-sided frying pan) over a medium–high heat. Add the onions, carrots and celery, season with salt and pepper and fry for 10 minutes, stirring every couple of minutes until starting to soften and take on some colour. Add the garlic and fry for 2 minutes. Throw in the vegan mince, thyme leaves and bay leaves, fry for 5 minutes, or until the mince is defrosted and the mix is smelling delicious. Sprinkle over the cornflour and crumble in the vegetable stock cube. Throw in the vegan mince, thyme leaves and bay leaves, fry for 5 minutes, or until the mince is defrosted and the mix is smelling delicious. Sprinkle over the cornflour and crumble in the vegetable stock cube. Add the soy sauce, tomato purée and pour in 800ml/1½ pint of just-boiled water from the kettle. Bubble for 5 minutes or until the sauce has thickened. Season with salt and freshly ground black pepper. Add the soy sauce, tomato purée and pour in 800ml/1½ pint of just-boiled water from the kettle. Bubble for 5 minutes or until the sauce has thickened. Season with salt and freshly ground black pepper. Preheat the grill to high. If using a frying pan, transfer the filling to an ovenproof dish. Otherwise, dollop the mashed potato all over the surface of the mince base, then take a fork and gently spread and fluff up the mash to create a nice texture. Preheat the grill to high. If using a frying pan, transfer the filling to an ovenproof dish. Otherwise, dollop the mashed potato all over the surface of the mince base, then take a fork and gently spread and fluff up the mash to create a nice texture. Drizzle over the olive oil then cook under the hot grill for 2–3 minutes, or until golden and crisp. Serve immediately. Drizzle over the olive oil then cook under the hot grill for 2–3 minutes, or until golden and crisp. Serve immediately. | {
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"title": "Vegan cottage pie recipe",
"content": "An average of 2.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_cottage_pie_84359_16x9.jpg This vegan cottage pie will really hit the spot when you want something comforting. A drop of soy sauce not only adds an all-important umami flavour to the finished dish, it also brings a rich colour to the mince base. 1kg/2lb 4oz floury potatoes (such as Maris Piper), peeled and cut into even chunks125ml/4fl oz dairy-free milk 1kg/2lb 4oz floury potatoes (such as Maris Piper), peeled and cut into even chunks 125ml/4fl oz dairy-free milk 4 tbsp olive oil1 onion, chopped2 carrots,chopped2 celery sticks, chopped2 garlic cloves, finely chopped 500g/1lb 2oz frozen vegan mince 3 sprigs fresh thyme (or ½ tsp dried thyme)2 bay leaves1 vegan vegetable stock cube2 tbsp soy sauce 1 tbsp tomato purée salt and freshly ground black pepper 4 tbsp olive oil 1 onion, chopped 2 carrots,chopped 2 celery sticks, chopped 2 garlic cloves, finely chopped 500g/1lb 2oz frozen vegan mince 3 sprigs fresh thyme (or ½ tsp dried thyme) 2 bay leaves 1 vegan vegetable stock cube 2 tbsp soy sauce 1 tbsp tomato purée salt and freshly ground black pepper Method To make the topping, place the potatoes in a saucepan and cover with cold water and a good pinch of salt. Bring to the boil and cook until the potatoes are tender when pierced with a fork. Drain the potatoes in a sieve and allow to steam dry for a few minutes. Tip the potatoes back into the pan, add the dairy-free milk and mash with a potato masher until smooth. Season with salt and pepper, to taste. Meanwhile, to make the base, heat 2 tablespoons of the olive oil in a large, shallow casserole dish (or large high-sided frying pan) over a medium–high heat. Add the onions, carrots and celery, season with salt and pepper and fry for 10 minutes, stirring every couple of minutes until starting to soften and take on some colour. Add the garlic and fry for 2 minutes. Throw in the vegan mince, thyme leaves and bay leaves, fry for 5 minutes, or until the mince is defrosted and the mix is smelling delicious. Sprinkle over the cornflour and crumble in the vegetable stock cube. Add the soy sauce, tomato purée and pour in 800ml/1½ pint of just-boiled water from the kettle. Bubble for 5 minutes or until the sauce has thickened. Season with salt and freshly ground black pepper.Preheat the grill to high. If using a frying pan, transfer the filling to an ovenproof dish. Otherwise, dollop the mashed potato all over the surface of the mince base, then take a fork and gently spread and fluff up the mash to create a nice texture. Drizzle over the olive oil then cook under the hot grill for 2–3 minutes, or until golden and crisp. Serve immediately. To make the topping, place the potatoes in a saucepan and cover with cold water and a good pinch of salt. Bring to the boil and cook until the potatoes are tender when pierced with a fork. To make the topping, place the potatoes in a saucepan and cover with cold water and a good pinch of salt. Bring to the boil and cook until the potatoes are tender when pierced with a fork. Drain the potatoes in a sieve and allow to steam dry for a few minutes. Drain the potatoes in a sieve and allow to steam dry for a few minutes. Tip the potatoes back into the pan, add the dairy-free milk and mash with a potato masher until smooth. Season with salt and pepper, to taste. Tip the potatoes back into the pan, add the dairy-free milk and mash with a potato masher until smooth. Season with salt and pepper, to taste. Meanwhile, to make the base, heat 2 tablespoons of the olive oil in a large, shallow casserole dish (or large high-sided frying pan) over a medium–high heat. Add the onions, carrots and celery, season with salt and pepper and fry for 10 minutes, stirring every couple of minutes until starting to soften and take on some colour. Add the garlic and fry for 2 minutes. Meanwhile, to make the base, heat 2 tablespoons of the olive oil in a large, shallow casserole dish (or large high-sided frying pan) over a medium–high heat. Add the onions, carrots and celery, season with salt and pepper and fry for 10 minutes, stirring every couple of minutes until starting to soften and take on some colour. Add the garlic and fry for 2 minutes. Throw in the vegan mince, thyme leaves and bay leaves, fry for 5 minutes, or until the mince is defrosted and the mix is smelling delicious. Sprinkle over the cornflour and crumble in the vegetable stock cube. Throw in the vegan mince, thyme leaves and bay leaves, fry for 5 minutes, or until the mince is defrosted and the mix is smelling delicious. Sprinkle over the cornflour and crumble in the vegetable stock cube. Add the soy sauce, tomato purée and pour in 800ml/1½ pint of just-boiled water from the kettle. Bubble for 5 minutes or until the sauce has thickened. Season with salt and freshly ground black pepper. Add the soy sauce, tomato purée and pour in 800ml/1½ pint of just-boiled water from the kettle. Bubble for 5 minutes or until the sauce has thickened. Season with salt and freshly ground black pepper. Preheat the grill to high. If using a frying pan, transfer the filling to an ovenproof dish. Otherwise, dollop the mashed potato all over the surface of the mince base, then take a fork and gently spread and fluff up the mash to create a nice texture. Preheat the grill to high. If using a frying pan, transfer the filling to an ovenproof dish. Otherwise, dollop the mashed potato all over the surface of the mince base, then take a fork and gently spread and fluff up the mash to create a nice texture. Drizzle over the olive oil then cook under the hot grill for 2–3 minutes, or until golden and crisp. Serve immediately. Drizzle over the olive oil then cook under the hot grill for 2–3 minutes, or until golden and crisp. Serve immediately."
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} | c55c7130124c68c248465ff6fcdf838c699eb8519ab40500f7a235363b897513 | Parkin with cider and golden syrup sauce recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/parkin_with_cider_and_65702_16x9.jpg Parkin is the perfect sweet ginger traybake, ideal for bonfire parties and Halloween. 110g/4oz self-raising flourpinch salt2 tbsp ground ginger½ tsp ground nutmeg½ tsp mixed spice75g/2½oz oat flakes175g/6oz golden syrup50g/1¾oz black treacle110g/4oz unsalted butter110g/4oz soft brown sugar1 free-range egg, beaten2 tsp milk 110g/4oz self-raising flour pinch salt 2 tbsp ground ginger ½ tsp ground nutmeg ½ tsp mixed spice 75g/2½oz oat flakes 175g/6oz golden syrup 50g/1¾oz black treacle 110g/4oz unsalted butter 110g/4oz soft brown sugar 1 free-range egg, beaten 2 tsp milk 200g/7oz golden syrup50ml/2fl oz apple juice1 tsp mixed spice50ml/2fl oz ciderice cream, to serve 200g/7oz golden syrup 50ml/2fl oz apple juice 1 tsp mixed spice 50ml/2fl oz cider ice cream, to serve Method For the parkin, preheat the oven to 140C/275F/Gas 1 and butter a 20cm/8in square cake tin. Sieve the flour, salt, ginger, nutmeg and mixed spice together into a large bowl. Mix in the oat flakes.Put the syrup, treacle, butter and sugar into a small saucepan and melt over a gentle heat. Bring up to a simmer but do not boil. When the butter and sugar have melted, pour into the flour mixture and stir to combine.Mix in the beaten egg and milk to create a soft, almost pouring consistency batter. Pour into the buttered tin and bake for 50 minutes, or until firm in the centre. Remove from the oven and leave to cool in the tin for 5-10 minutes before turning out and cutting into squares.For the sauce, place all the ingredients in a saucepan, bring to the boil and simmer until a syrup consistency is formed.Serve a square of parkin on each plate, then spoon over the syrup. Finish with a scoop of ice cream. For the parkin, preheat the oven to 140C/275F/Gas 1 and butter a 20cm/8in square cake tin. For the parkin, preheat the oven to 140C/275F/Gas 1 and butter a 20cm/8in square cake tin. Sieve the flour, salt, ginger, nutmeg and mixed spice together into a large bowl. Mix in the oat flakes. Sieve the flour, salt, ginger, nutmeg and mixed spice together into a large bowl. Mix in the oat flakes. Put the syrup, treacle, butter and sugar into a small saucepan and melt over a gentle heat. Bring up to a simmer but do not boil. When the butter and sugar have melted, pour into the flour mixture and stir to combine. Put the syrup, treacle, butter and sugar into a small saucepan and melt over a gentle heat. Bring up to a simmer but do not boil. When the butter and sugar have melted, pour into the flour mixture and stir to combine. Mix in the beaten egg and milk to create a soft, almost pouring consistency batter. Mix in the beaten egg and milk to create a soft, almost pouring consistency batter. Pour into the buttered tin and bake for 50 minutes, or until firm in the centre. Pour into the buttered tin and bake for 50 minutes, or until firm in the centre. Remove from the oven and leave to cool in the tin for 5-10 minutes before turning out and cutting into squares. Remove from the oven and leave to cool in the tin for 5-10 minutes before turning out and cutting into squares. For the sauce, place all the ingredients in a saucepan, bring to the boil and simmer until a syrup consistency is formed. For the sauce, place all the ingredients in a saucepan, bring to the boil and simmer until a syrup consistency is formed. Serve a square of parkin on each plate, then spoon over the syrup. Finish with a scoop of ice cream. Serve a square of parkin on each plate, then spoon over the syrup. Finish with a scoop of ice cream. | {
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"title": "Parkin with cider and golden syrup sauce 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/parkin_with_cider_and_65702_16x9.jpg Parkin is the perfect sweet ginger traybake, ideal for bonfire parties and Halloween. 110g/4oz self-raising flourpinch salt2 tbsp ground ginger½ tsp ground nutmeg½ tsp mixed spice75g/2½oz oat flakes175g/6oz golden syrup50g/1¾oz black treacle110g/4oz unsalted butter110g/4oz soft brown sugar1 free-range egg, beaten2 tsp milk 110g/4oz self-raising flour pinch salt 2 tbsp ground ginger ½ tsp ground nutmeg ½ tsp mixed spice 75g/2½oz oat flakes 175g/6oz golden syrup 50g/1¾oz black treacle 110g/4oz unsalted butter 110g/4oz soft brown sugar 1 free-range egg, beaten 2 tsp milk 200g/7oz golden syrup50ml/2fl oz apple juice1 tsp mixed spice50ml/2fl oz ciderice cream, to serve 200g/7oz golden syrup 50ml/2fl oz apple juice 1 tsp mixed spice 50ml/2fl oz cider ice cream, to serve Method For the parkin, preheat the oven to 140C/275F/Gas 1 and butter a 20cm/8in square cake tin. Sieve the flour, salt, ginger, nutmeg and mixed spice together into a large bowl. Mix in the oat flakes.Put the syrup, treacle, butter and sugar into a small saucepan and melt over a gentle heat. Bring up to a simmer but do not boil. When the butter and sugar have melted, pour into the flour mixture and stir to combine.Mix in the beaten egg and milk to create a soft, almost pouring consistency batter. Pour into the buttered tin and bake for 50 minutes, or until firm in the centre. Remove from the oven and leave to cool in the tin for 5-10 minutes before turning out and cutting into squares.For the sauce, place all the ingredients in a saucepan, bring to the boil and simmer until a syrup consistency is formed.Serve a square of parkin on each plate, then spoon over the syrup. Finish with a scoop of ice cream. For the parkin, preheat the oven to 140C/275F/Gas 1 and butter a 20cm/8in square cake tin. For the parkin, preheat the oven to 140C/275F/Gas 1 and butter a 20cm/8in square cake tin. Sieve the flour, salt, ginger, nutmeg and mixed spice together into a large bowl. Mix in the oat flakes. Sieve the flour, salt, ginger, nutmeg and mixed spice together into a large bowl. Mix in the oat flakes. Put the syrup, treacle, butter and sugar into a small saucepan and melt over a gentle heat. Bring up to a simmer but do not boil. When the butter and sugar have melted, pour into the flour mixture and stir to combine. Put the syrup, treacle, butter and sugar into a small saucepan and melt over a gentle heat. Bring up to a simmer but do not boil. When the butter and sugar have melted, pour into the flour mixture and stir to combine. Mix in the beaten egg and milk to create a soft, almost pouring consistency batter. Mix in the beaten egg and milk to create a soft, almost pouring consistency batter. Pour into the buttered tin and bake for 50 minutes, or until firm in the centre. Pour into the buttered tin and bake for 50 minutes, or until firm in the centre. Remove from the oven and leave to cool in the tin for 5-10 minutes before turning out and cutting into squares. Remove from the oven and leave to cool in the tin for 5-10 minutes before turning out and cutting into squares. For the sauce, place all the ingredients in a saucepan, bring to the boil and simmer until a syrup consistency is formed. For the sauce, place all the ingredients in a saucepan, bring to the boil and simmer until a syrup consistency is formed. Serve a square of parkin on each plate, then spoon over the syrup. Finish with a scoop of ice cream. Serve a square of parkin on each plate, then spoon over the syrup. Finish with a scoop of ice cream."
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} | 3d2f41fadaf1749409ce47e120e244d9c7df327f392b999c6bd12db9cbfca698 | Spicy chilli con carne with guacamole recipe
An average of 4.5 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_chilli_con_carne_58238_16x9.jpg This easy chilli is enlivened by a salsa crammed with healthy vegetables and creamy avocado. The spiciness can be adjusted to suit your taste. This meal provides 393 kcal, 30g protein, 12g carbohydrate (of which 10g sugars), 23g fat (of which 7g saturates), 4g fibre and 0.4g salt per portion. drizzle olive oil1 large onion, very finely chopped2 garlic cloves, very finely chopped2 bay leaves2 sprigs fresh rosemary, leaves only, very finely chopped2 tsp ground cumin1 red chilli, chopped (optional)1-3 tsp chilli powder, to taste500g/1lb 2oz lean beef mince1 x 400g tin chopped tomatoes1 tbsp clear honey250ml/9fl oz red wine or beef stockboiled long-grain rice, to servesalt and freshly ground black pepper drizzle olive oil 1 large onion, very finely chopped 2 garlic cloves, very finely chopped 2 bay leaves 2 sprigs fresh rosemary, leaves only, very finely chopped 2 tsp ground cumin 1 red chilli, chopped (optional) 1-3 tsp chilli powder, to taste 500g/1lb 2oz lean beef mince 1 x 400g tin chopped tomatoes 1 tbsp clear honey 250ml/9fl oz red wine or beef stock boiled long-grain rice, to serve salt and freshly ground black pepper 1 ripe avocado, skin and stone removed, finely diced½ red onion, finely diced¼ cucumber, finely diced½ lemon, juice onlyhandful roughly chopped fresh coriander leaves (optional), plus extra to serve 1 ripe avocado, skin and stone removed, finely diced ½ red onion, finely diced ¼ cucumber, finely diced ½ lemon, juice only handful roughly chopped fresh coriander leaves (optional), plus extra to serve Method For the chilli con carne, heat the oil in a medium frying pan over a low heat.Add the onion and fry for 4-5 minutes, or until it is beginning to soften. Add the garlic and fry for a further 1-2 minutes, stirring regularly. Stir in the bay leaves, rosemary, cumin, chilli (if using) and chilli powder (to taste) until well combined.Increase the heat to high and add the beef mince, breaking it up with a wooden spoon and frying for 4-5 minutes, or until golden-brown throughout. Pour in the tinned tomatoes, honey and red wine (or stock), stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 25-30 minutes, seasoning, to taste, with salt and freshly ground black pepper, halfway through cooking. Meanwhile, for the avocado salsa, mix the diced avocado, onion and cucumber together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper and a squeeze of lemon juice. Garnish with the coriander leaves, if using. Serve the chilli con carne with the salsa and steamed rice. Finish with more chopped coriander, if using. For the chilli con carne, heat the oil in a medium frying pan over a low heat. For the chilli con carne, heat the oil in a medium frying pan over a low heat. Add the onion and fry for 4-5 minutes, or until it is beginning to soften. Add the garlic and fry for a further 1-2 minutes, stirring regularly. Stir in the bay leaves, rosemary, cumin, chilli (if using) and chilli powder (to taste) until well combined. Add the onion and fry for 4-5 minutes, or until it is beginning to soften. Add the garlic and fry for a further 1-2 minutes, stirring regularly. Stir in the bay leaves, rosemary, cumin, chilli (if using) and chilli powder (to taste) until well combined. Increase the heat to high and add the beef mince, breaking it up with a wooden spoon and frying for 4-5 minutes, or until golden-brown throughout. Increase the heat to high and add the beef mince, breaking it up with a wooden spoon and frying for 4-5 minutes, or until golden-brown throughout. Pour in the tinned tomatoes, honey and red wine (or stock), stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 25-30 minutes, seasoning, to taste, with salt and freshly ground black pepper, halfway through cooking. Pour in the tinned tomatoes, honey and red wine (or stock), stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 25-30 minutes, seasoning, to taste, with salt and freshly ground black pepper, halfway through cooking. Meanwhile, for the avocado salsa, mix the diced avocado, onion and cucumber together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper and a squeeze of lemon juice. Garnish with the coriander leaves, if using. Meanwhile, for the avocado salsa, mix the diced avocado, onion and cucumber together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper and a squeeze of lemon juice. Garnish with the coriander leaves, if using. Serve the chilli con carne with the salsa and steamed rice. Finish with more chopped coriander, if using. Serve the chilli con carne with the salsa and steamed rice. Finish with more chopped coriander, if using. | {
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"title": "Spicy chilli con carne with guacamole recipe",
"content": "An average of 4.5 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_chilli_con_carne_58238_16x9.jpg This easy chilli is enlivened by a salsa crammed with healthy vegetables and creamy avocado. The spiciness can be adjusted to suit your taste. This meal provides 393 kcal, 30g protein, 12g carbohydrate (of which 10g sugars), 23g fat (of which 7g saturates), 4g fibre and 0.4g salt per portion. drizzle olive oil1 large onion, very finely chopped2 garlic cloves, very finely chopped2 bay leaves2 sprigs fresh rosemary, leaves only, very finely chopped2 tsp ground cumin1 red chilli, chopped (optional)1-3 tsp chilli powder, to taste500g/1lb 2oz lean beef mince1 x 400g tin chopped tomatoes1 tbsp clear honey250ml/9fl oz red wine or beef stockboiled long-grain rice, to servesalt and freshly ground black pepper drizzle olive oil 1 large onion, very finely chopped 2 garlic cloves, very finely chopped 2 bay leaves 2 sprigs fresh rosemary, leaves only, very finely chopped 2 tsp ground cumin 1 red chilli, chopped (optional) 1-3 tsp chilli powder, to taste 500g/1lb 2oz lean beef mince 1 x 400g tin chopped tomatoes 1 tbsp clear honey 250ml/9fl oz red wine or beef stock boiled long-grain rice, to serve salt and freshly ground black pepper 1 ripe avocado, skin and stone removed, finely diced½ red onion, finely diced¼ cucumber, finely diced½ lemon, juice onlyhandful roughly chopped fresh coriander leaves (optional), plus extra to serve 1 ripe avocado, skin and stone removed, finely diced ½ red onion, finely diced ¼ cucumber, finely diced ½ lemon, juice only handful roughly chopped fresh coriander leaves (optional), plus extra to serve Method For the chilli con carne, heat the oil in a medium frying pan over a low heat.Add the onion and fry for 4-5 minutes, or until it is beginning to soften. Add the garlic and fry for a further 1-2 minutes, stirring regularly. Stir in the bay leaves, rosemary, cumin, chilli (if using) and chilli powder (to taste) until well combined.Increase the heat to high and add the beef mince, breaking it up with a wooden spoon and frying for 4-5 minutes, or until golden-brown throughout. Pour in the tinned tomatoes, honey and red wine (or stock), stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 25-30 minutes, seasoning, to taste, with salt and freshly ground black pepper, halfway through cooking. Meanwhile, for the avocado salsa, mix the diced avocado, onion and cucumber together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper and a squeeze of lemon juice. Garnish with the coriander leaves, if using. Serve the chilli con carne with the salsa and steamed rice. Finish with more chopped coriander, if using. For the chilli con carne, heat the oil in a medium frying pan over a low heat. For the chilli con carne, heat the oil in a medium frying pan over a low heat. Add the onion and fry for 4-5 minutes, or until it is beginning to soften. Add the garlic and fry for a further 1-2 minutes, stirring regularly. Stir in the bay leaves, rosemary, cumin, chilli (if using) and chilli powder (to taste) until well combined. Add the onion and fry for 4-5 minutes, or until it is beginning to soften. Add the garlic and fry for a further 1-2 minutes, stirring regularly. Stir in the bay leaves, rosemary, cumin, chilli (if using) and chilli powder (to taste) until well combined. Increase the heat to high and add the beef mince, breaking it up with a wooden spoon and frying for 4-5 minutes, or until golden-brown throughout. Increase the heat to high and add the beef mince, breaking it up with a wooden spoon and frying for 4-5 minutes, or until golden-brown throughout. Pour in the tinned tomatoes, honey and red wine (or stock), stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 25-30 minutes, seasoning, to taste, with salt and freshly ground black pepper, halfway through cooking. Pour in the tinned tomatoes, honey and red wine (or stock), stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 25-30 minutes, seasoning, to taste, with salt and freshly ground black pepper, halfway through cooking. Meanwhile, for the avocado salsa, mix the diced avocado, onion and cucumber together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper and a squeeze of lemon juice. Garnish with the coriander leaves, if using. Meanwhile, for the avocado salsa, mix the diced avocado, onion and cucumber together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper and a squeeze of lemon juice. Garnish with the coriander leaves, if using. Serve the chilli con carne with the salsa and steamed rice. Finish with more chopped coriander, if using. Serve the chilli con carne with the salsa and steamed rice. Finish with more chopped coriander, if using."
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} | cacdfbdcc9f708a9a5bffc01a6bf7ca1d504deb806838729ead25f76b8711151 | Christmas toad in the hole recipe
An average of 3.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_toad_in_the_33488_16x9.jpg What do you get when you cross pigs in blankets with toad in the hole? An ideal dinner for the festive season to hunker down with or serve to visiting friends and family. This recipe can easily be made vegetarian by swapping out the pigs in blankets for vegetarian equivalents and using vegetable stock instead of chicken in the gravy. For this recipe you will need a 23x33cm/9x13in roasting tin with deep sides. 175g/6oz plain flour, sifted4 large free-range eggs300ml/½ pint full-fat milk2 tsp Dijon mustard6 rashers smoked streaky bacon12 chipolata sausages4 tbsp sunflower or vegetable oil2 onions, peeled and cut into wedges200g/7oz sage and onion stuffing, rolled into 8 balls 200g/7oz Brussels sprouts, trimmed2 small-medium leeks, trimmed and cut into 1–2cm/½–¾ thick slices 175g/6oz plain flour, sifted 4 large free-range eggs 300ml/½ pint full-fat milk 2 tsp Dijon mustard 6 rashers smoked streaky bacon 12 chipolata sausages 4 tbsp sunflower or vegetable oil 2 onions, peeled and cut into wedges 200g/7oz sage and onion stuffing, rolled into 8 balls 200g/7oz Brussels sprouts, trimmed 2 small-medium leeks, trimmed and cut into 1–2cm/½–¾ thick slices 25g/1oz butter1 tbsp olive oil2 onions, sliced1 tsp chopped thyme leaves1 tbsp plain flour500ml/18fl oz good-quality chicken stock2 tbsp Worcestershire saucesalt and freshly ground black pepper 25g/1oz butter 1 tbsp olive oil 2 onions, sliced 1 tsp chopped thyme leaves 1 tbsp plain flour 500ml/18fl oz good-quality chicken stock 2 tbsp Worcestershire sauce salt and freshly ground black pepper cranberry sauce cranberry sauce Method Preheat the oven to 220C/200C Fan/Gas 7.First make the Yorkshire pudding batter. Sift the flour into a large bowl and make a well in the middle. Beat the eggs and milk together, pour into the bowl and mix with a balloon whisk until smooth. Add the mustard and season well with salt and freshly ground black pepper. Set aside to rest while you prepare the remaining ingredients.Stretch out each bacon rasher to increase the length by about one third. Cut each rasher in half and wrap around each chipolata.Heat 2 tablespoons sunflower oil in a large roasting tin, add the pigs in blankets, onion wedges and stuffing balls and cook for 20 minutes until starting to turn golden brown. Meanwhile, make the gravy. Heat the butter and olive oil in a sauté or frying pan. Add the sliced onions and chopped thyme. Cook over a medium heat until the onions are tender and starting to brown at the edges. Add the plain flour, stir well and cook for a further 30 seconds. Slowly pour the stock into the pan, stirring constantly, and bring to the boil. Lower the heat and simmer gently for about 10 minutes until smooth and thickened slightly. Add the Worcestershire sauce and season well with salt and freshly ground black pepper. Set aside.When the sausages have cooked for 20 minutes, add the sprouts and leeks to the roasting tin along with the remaining 2 tbsp oil. Return to the oven for 5 minutes until the vegetables are starting to soften.Working quickly, remove the roasting tin from the oven and pour the Yorkshire batter around the sausages, stuffing and vegetables. Return to the oven for a further 20–25 minutes until the batter is puffed and golden brown.Serve with the onion gravy and cranberry sauce on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. First make the Yorkshire pudding batter. Sift the flour into a large bowl and make a well in the middle. Beat the eggs and milk together, pour into the bowl and mix with a balloon whisk until smooth. Add the mustard and season well with salt and freshly ground black pepper. Set aside to rest while you prepare the remaining ingredients. First make the Yorkshire pudding batter. Sift the flour into a large bowl and make a well in the middle. Beat the eggs and milk together, pour into the bowl and mix with a balloon whisk until smooth. Add the mustard and season well with salt and freshly ground black pepper. Set aside to rest while you prepare the remaining ingredients. Stretch out each bacon rasher to increase the length by about one third. Cut each rasher in half and wrap around each chipolata. Stretch out each bacon rasher to increase the length by about one third. Cut each rasher in half and wrap around each chipolata. Heat 2 tablespoons sunflower oil in a large roasting tin, add the pigs in blankets, onion wedges and stuffing balls and cook for 20 minutes until starting to turn golden brown. Heat 2 tablespoons sunflower oil in a large roasting tin, add the pigs in blankets, onion wedges and stuffing balls and cook for 20 minutes until starting to turn golden brown. Meanwhile, make the gravy. Heat the butter and olive oil in a sauté or frying pan. Add the sliced onions and chopped thyme. Cook over a medium heat until the onions are tender and starting to brown at the edges. Add the plain flour, stir well and cook for a further 30 seconds. Slowly pour the stock into the pan, stirring constantly, and bring to the boil. Meanwhile, make the gravy. Heat the butter and olive oil in a sauté or frying pan. Add the sliced onions and chopped thyme. Cook over a medium heat until the onions are tender and starting to brown at the edges. Add the plain flour, stir well and cook for a further 30 seconds. Slowly pour the stock into the pan, stirring constantly, and bring to the boil. Lower the heat and simmer gently for about 10 minutes until smooth and thickened slightly. Add the Worcestershire sauce and season well with salt and freshly ground black pepper. Set aside. Lower the heat and simmer gently for about 10 minutes until smooth and thickened slightly. Add the Worcestershire sauce and season well with salt and freshly ground black pepper. Set aside. When the sausages have cooked for 20 minutes, add the sprouts and leeks to the roasting tin along with the remaining 2 tbsp oil. Return to the oven for 5 minutes until the vegetables are starting to soften. When the sausages have cooked for 20 minutes, add the sprouts and leeks to the roasting tin along with the remaining 2 tbsp oil. Return to the oven for 5 minutes until the vegetables are starting to soften. Working quickly, remove the roasting tin from the oven and pour the Yorkshire batter around the sausages, stuffing and vegetables. Return to the oven for a further 20–25 minutes until the batter is puffed and golden brown. Working quickly, remove the roasting tin from the oven and pour the Yorkshire batter around the sausages, stuffing and vegetables. Return to the oven for a further 20–25 minutes until the batter is puffed and golden brown. Serve with the onion gravy and cranberry sauce on the side. Serve with the onion gravy and cranberry sauce on the side. Recipe tips It's important not to overcrowd the tin as it will prevent the Yorkshire pudding from rising properly. A larger tin will still work, but if you only have small tins it would be better to use two tins than overcrowd one. | {
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"title": "Christmas toad in the hole recipe",
"content": "An average of 3.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_toad_in_the_33488_16x9.jpg What do you get when you cross pigs in blankets with toad in the hole? An ideal dinner for the festive season to hunker down with or serve to visiting friends and family. This recipe can easily be made vegetarian by swapping out the pigs in blankets for vegetarian equivalents and using vegetable stock instead of chicken in the gravy. For this recipe you will need a 23x33cm/9x13in roasting tin with deep sides. 175g/6oz plain flour, sifted4 large free-range eggs300ml/½ pint full-fat milk2 tsp Dijon mustard6 rashers smoked streaky bacon12 chipolata sausages4 tbsp sunflower or vegetable oil2 onions, peeled and cut into wedges200g/7oz sage and onion stuffing, rolled into 8 balls 200g/7oz Brussels sprouts, trimmed2 small-medium leeks, trimmed and cut into 1–2cm/½–¾ thick slices 175g/6oz plain flour, sifted 4 large free-range eggs 300ml/½ pint full-fat milk 2 tsp Dijon mustard 6 rashers smoked streaky bacon 12 chipolata sausages 4 tbsp sunflower or vegetable oil 2 onions, peeled and cut into wedges 200g/7oz sage and onion stuffing, rolled into 8 balls 200g/7oz Brussels sprouts, trimmed 2 small-medium leeks, trimmed and cut into 1–2cm/½–¾ thick slices 25g/1oz butter1 tbsp olive oil2 onions, sliced1 tsp chopped thyme leaves1 tbsp plain flour500ml/18fl oz good-quality chicken stock2 tbsp Worcestershire saucesalt and freshly ground black pepper 25g/1oz butter 1 tbsp olive oil 2 onions, sliced 1 tsp chopped thyme leaves 1 tbsp plain flour 500ml/18fl oz good-quality chicken stock 2 tbsp Worcestershire sauce salt and freshly ground black pepper cranberry sauce cranberry sauce Method Preheat the oven to 220C/200C Fan/Gas 7.First make the Yorkshire pudding batter. Sift the flour into a large bowl and make a well in the middle. Beat the eggs and milk together, pour into the bowl and mix with a balloon whisk until smooth. Add the mustard and season well with salt and freshly ground black pepper. Set aside to rest while you prepare the remaining ingredients.Stretch out each bacon rasher to increase the length by about one third. Cut each rasher in half and wrap around each chipolata.Heat 2 tablespoons sunflower oil in a large roasting tin, add the pigs in blankets, onion wedges and stuffing balls and cook for 20 minutes until starting to turn golden brown. Meanwhile, make the gravy. Heat the butter and olive oil in a sauté or frying pan. Add the sliced onions and chopped thyme. Cook over a medium heat until the onions are tender and starting to brown at the edges. Add the plain flour, stir well and cook for a further 30 seconds. Slowly pour the stock into the pan, stirring constantly, and bring to the boil. Lower the heat and simmer gently for about 10 minutes until smooth and thickened slightly. Add the Worcestershire sauce and season well with salt and freshly ground black pepper. Set aside.When the sausages have cooked for 20 minutes, add the sprouts and leeks to the roasting tin along with the remaining 2 tbsp oil. Return to the oven for 5 minutes until the vegetables are starting to soften.Working quickly, remove the roasting tin from the oven and pour the Yorkshire batter around the sausages, stuffing and vegetables. Return to the oven for a further 20–25 minutes until the batter is puffed and golden brown.Serve with the onion gravy and cranberry sauce on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. First make the Yorkshire pudding batter. Sift the flour into a large bowl and make a well in the middle. Beat the eggs and milk together, pour into the bowl and mix with a balloon whisk until smooth. Add the mustard and season well with salt and freshly ground black pepper. Set aside to rest while you prepare the remaining ingredients. First make the Yorkshire pudding batter. Sift the flour into a large bowl and make a well in the middle. Beat the eggs and milk together, pour into the bowl and mix with a balloon whisk until smooth. Add the mustard and season well with salt and freshly ground black pepper. Set aside to rest while you prepare the remaining ingredients. Stretch out each bacon rasher to increase the length by about one third. Cut each rasher in half and wrap around each chipolata. Stretch out each bacon rasher to increase the length by about one third. Cut each rasher in half and wrap around each chipolata. Heat 2 tablespoons sunflower oil in a large roasting tin, add the pigs in blankets, onion wedges and stuffing balls and cook for 20 minutes until starting to turn golden brown. Heat 2 tablespoons sunflower oil in a large roasting tin, add the pigs in blankets, onion wedges and stuffing balls and cook for 20 minutes until starting to turn golden brown. Meanwhile, make the gravy. Heat the butter and olive oil in a sauté or frying pan. Add the sliced onions and chopped thyme. Cook over a medium heat until the onions are tender and starting to brown at the edges. Add the plain flour, stir well and cook for a further 30 seconds. Slowly pour the stock into the pan, stirring constantly, and bring to the boil. Meanwhile, make the gravy. Heat the butter and olive oil in a sauté or frying pan. Add the sliced onions and chopped thyme. Cook over a medium heat until the onions are tender and starting to brown at the edges. Add the plain flour, stir well and cook for a further 30 seconds. Slowly pour the stock into the pan, stirring constantly, and bring to the boil. Lower the heat and simmer gently for about 10 minutes until smooth and thickened slightly. Add the Worcestershire sauce and season well with salt and freshly ground black pepper. Set aside. Lower the heat and simmer gently for about 10 minutes until smooth and thickened slightly. Add the Worcestershire sauce and season well with salt and freshly ground black pepper. Set aside. When the sausages have cooked for 20 minutes, add the sprouts and leeks to the roasting tin along with the remaining 2 tbsp oil. Return to the oven for 5 minutes until the vegetables are starting to soften. When the sausages have cooked for 20 minutes, add the sprouts and leeks to the roasting tin along with the remaining 2 tbsp oil. Return to the oven for 5 minutes until the vegetables are starting to soften. Working quickly, remove the roasting tin from the oven and pour the Yorkshire batter around the sausages, stuffing and vegetables. Return to the oven for a further 20–25 minutes until the batter is puffed and golden brown. Working quickly, remove the roasting tin from the oven and pour the Yorkshire batter around the sausages, stuffing and vegetables. Return to the oven for a further 20–25 minutes until the batter is puffed and golden brown. Serve with the onion gravy and cranberry sauce on the side. Serve with the onion gravy and cranberry sauce on the side. Recipe tips It's important not to overcrowd the tin as it will prevent the Yorkshire pudding from rising properly. A larger tin will still work, but if you only have small tins it would be better to use two tins than overcrowd one."
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} | cfcba886ee220ef8766db3111610fdc9ab506510d1d62b9c9d363e4133808129 | Traditional toad in the hole recipe
An average of 3.9 out of 5 stars from 57 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toadinthehole_3354_16x9.jpg Toad in the hole is classic comfort food at its best. Serve with plenty of gravy and simple steamed vegetables. 115g/4oz plain flour large pinch of salt freshly ground black pepper 4 large free-range eggs 300ml/½ pint milk 2 tbsp/30g fresh thyme leaves8 good quality pork, beef or vegetarian sausages 2 tbsp/30g Dijon mustard2 tbsp/30g of beef dripping or white vegetable fat for vegetariansknob of butter, to serve 115g/4oz plain flour large pinch of salt freshly ground black pepper 4 large free-range eggs 300ml/½ pint milk 2 tbsp/30g fresh thyme leaves 8 good quality pork, beef or vegetarian sausages 2 tbsp/30g Dijon mustard 2 tbsp/30g of beef dripping or white vegetable fat for vegetarians knob of butter, to serve Method To make the batter, sift the flour into a large bowl. Add the salt and pepper. Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream. Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes, or ideally 3-4 hours. Preheat the oven to 200C/400F/Gas 6.Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside. Place the dripping or white vegetable fat into an ovenproof dish and heat in the oven for five minutes or until the dripping is hot and hazy. Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown. Serve seasoned with black pepper and a large knob of butter. To make the batter, sift the flour into a large bowl. Add the salt and pepper. To make the batter, sift the flour into a large bowl. Add the salt and pepper. Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream. Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream. Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes, or ideally 3-4 hours. Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes, or ideally 3-4 hours. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside. Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside. Place the dripping or white vegetable fat into an ovenproof dish and heat in the oven for five minutes or until the dripping is hot and hazy. Place the dripping or white vegetable fat into an ovenproof dish and heat in the oven for five minutes or until the dripping is hot and hazy. Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown. Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown. Serve seasoned with black pepper and a large knob of butter. Serve seasoned with black pepper and a large knob of butter. Recipe tips If you're making this recipe for vegetarians, make sure you use vegetable fat or butter and vegetarian sausages. | {
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"title": "Traditional toad in the hole recipe",
"content": "An average of 3.9 out of 5 stars from 57 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toadinthehole_3354_16x9.jpg Toad in the hole is classic comfort food at its best. Serve with plenty of gravy and simple steamed vegetables. 115g/4oz plain flour large pinch of salt freshly ground black pepper 4 large free-range eggs 300ml/½ pint milk 2 tbsp/30g fresh thyme leaves8 good quality pork, beef or vegetarian sausages 2 tbsp/30g Dijon mustard2 tbsp/30g of beef dripping or white vegetable fat for vegetariansknob of butter, to serve 115g/4oz plain flour large pinch of salt freshly ground black pepper 4 large free-range eggs 300ml/½ pint milk 2 tbsp/30g fresh thyme leaves 8 good quality pork, beef or vegetarian sausages 2 tbsp/30g Dijon mustard 2 tbsp/30g of beef dripping or white vegetable fat for vegetarians knob of butter, to serve Method To make the batter, sift the flour into a large bowl. Add the salt and pepper. Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream. Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes, or ideally 3-4 hours. Preheat the oven to 200C/400F/Gas 6.Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside. Place the dripping or white vegetable fat into an ovenproof dish and heat in the oven for five minutes or until the dripping is hot and hazy. Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown. Serve seasoned with black pepper and a large knob of butter. To make the batter, sift the flour into a large bowl. Add the salt and pepper. To make the batter, sift the flour into a large bowl. Add the salt and pepper. Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream. Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream. Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes, or ideally 3-4 hours. Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes, or ideally 3-4 hours. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside. Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside. Place the dripping or white vegetable fat into an ovenproof dish and heat in the oven for five minutes or until the dripping is hot and hazy. Place the dripping or white vegetable fat into an ovenproof dish and heat in the oven for five minutes or until the dripping is hot and hazy. Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown. Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown. Serve seasoned with black pepper and a large knob of butter. Serve seasoned with black pepper and a large knob of butter. Recipe tips If you're making this recipe for vegetarians, make sure you use vegetable fat or butter and vegetarian sausages."
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} | 5999f2953b9c8514d8313dfedb380f2e254a84e699b2dcda55a17126fb7de738 | Mary's chocolate cake with white chocolate icing recipe
Celebration chocolate cake An average of 4.4 out of 5 stars from 53 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/celebration_chocolate_18175_16x9.jpg A moist chocolate cake that really can’t go wrong and keeps well for birthday parties. It has a wonderful white chocolate icing so the contrast looks stunning too. 190g/6½oz self-raising flour150g/5oz caster sugar2 level tbsp cocoa powder1 level tsp bicarbonate of soda1 level tsp baking powder2 tbsp golden syrup2 free-range eggs150ml/¼ pint sunflower oil150ml¼ pint milk 190g/6½oz self-raising flour 150g/5oz caster sugar 2 level tbsp cocoa powder 1 level tsp bicarbonate of soda 1 level tsp baking powder 2 tbsp golden syrup 2 free-range eggs 150ml/¼ pint sunflower oil 150ml¼ pint milk 200g/7oz white chocolate 150ml/¼ pint double cream1 x 125g/4½oz tub full-fat cream cheese 200g/7oz white chocolate 150ml/¼ pint double cream 1 x 125g/4½oz tub full-fat cream cheese Method Heat the oven to 180C/160C Fan/Gas 4 and grease and line with greased greaseproof paper the bases of two 20cm/8in straight-sided loose bottomed sandwich tins.Sift the dry ingredients into a large bowl and make a well in the centre. Add the syrup, eggs, oil and milk, mix with an electric hand whisk and pour into the tins. Bake in the oven for 25-30 minutes, or until the cakes springs back when lightly pressed with your fingertips. Turn out on a wire rack, remove the paper and leave to cool.For the icing, break the white chocolate into a bowl. Heat the double cream in a pan, until very hot but not boiling and pour the hot cream over the white chocolate to melt it. Stir until melted and set aside to cool. Spoon the cream cheese into a bowl then gradually add the white chocolate mixture and stir until combined. Set aside to cool a little, until thick enough to ice.Spread half of the icing on one cake, sit the other cake on top and spread the remaining icing on top to give a pretty finish. Heat the oven to 180C/160C Fan/Gas 4 and grease and line with greased greaseproof paper the bases of two 20cm/8in straight-sided loose bottomed sandwich tins. Heat the oven to 180C/160C Fan/Gas 4 and grease and line with greased greaseproof paper the bases of two 20cm/8in straight-sided loose bottomed sandwich tins. Sift the dry ingredients into a large bowl and make a well in the centre. Add the syrup, eggs, oil and milk, mix with an electric hand whisk and pour into the tins. Sift the dry ingredients into a large bowl and make a well in the centre. Add the syrup, eggs, oil and milk, mix with an electric hand whisk and pour into the tins. Bake in the oven for 25-30 minutes, or until the cakes springs back when lightly pressed with your fingertips. Turn out on a wire rack, remove the paper and leave to cool. Bake in the oven for 25-30 minutes, or until the cakes springs back when lightly pressed with your fingertips. Turn out on a wire rack, remove the paper and leave to cool. For the icing, break the white chocolate into a bowl. Heat the double cream in a pan, until very hot but not boiling and pour the hot cream over the white chocolate to melt it. Stir until melted and set aside to cool. For the icing, break the white chocolate into a bowl. Heat the double cream in a pan, until very hot but not boiling and pour the hot cream over the white chocolate to melt it. Stir until melted and set aside to cool. Spoon the cream cheese into a bowl then gradually add the white chocolate mixture and stir until combined. Set aside to cool a little, until thick enough to ice. Spoon the cream cheese into a bowl then gradually add the white chocolate mixture and stir until combined. Set aside to cool a little, until thick enough to ice. Spread half of the icing on one cake, sit the other cake on top and spread the remaining icing on top to give a pretty finish. Spread half of the icing on one cake, sit the other cake on top and spread the remaining icing on top to give a pretty finish. Recipe tips This is a great recipe to make for and with children. Mary always places a large plate underneath the mixing bowl so that there’s no worry that when the child cracks an egg on the side of the bowl most of it doesn’t go on the table. | {
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"content": "Celebration chocolate cake An average of 4.4 out of 5 stars from 53 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/celebration_chocolate_18175_16x9.jpg A moist chocolate cake that really can’t go wrong and keeps well for birthday parties. It has a wonderful white chocolate icing so the contrast looks stunning too. 190g/6½oz self-raising flour150g/5oz caster sugar2 level tbsp cocoa powder1 level tsp bicarbonate of soda1 level tsp baking powder2 tbsp golden syrup2 free-range eggs150ml/¼ pint sunflower oil150ml¼ pint milk 190g/6½oz self-raising flour 150g/5oz caster sugar 2 level tbsp cocoa powder 1 level tsp bicarbonate of soda 1 level tsp baking powder 2 tbsp golden syrup 2 free-range eggs 150ml/¼ pint sunflower oil 150ml¼ pint milk 200g/7oz white chocolate 150ml/¼ pint double cream1 x 125g/4½oz tub full-fat cream cheese 200g/7oz white chocolate 150ml/¼ pint double cream 1 x 125g/4½oz tub full-fat cream cheese Method Heat the oven to 180C/160C Fan/Gas 4 and grease and line with greased greaseproof paper the bases of two 20cm/8in straight-sided loose bottomed sandwich tins.Sift the dry ingredients into a large bowl and make a well in the centre. Add the syrup, eggs, oil and milk, mix with an electric hand whisk and pour into the tins. Bake in the oven for 25-30 minutes, or until the cakes springs back when lightly pressed with your fingertips. Turn out on a wire rack, remove the paper and leave to cool.For the icing, break the white chocolate into a bowl. Heat the double cream in a pan, until very hot but not boiling and pour the hot cream over the white chocolate to melt it. Stir until melted and set aside to cool. Spoon the cream cheese into a bowl then gradually add the white chocolate mixture and stir until combined. Set aside to cool a little, until thick enough to ice.Spread half of the icing on one cake, sit the other cake on top and spread the remaining icing on top to give a pretty finish. Heat the oven to 180C/160C Fan/Gas 4 and grease and line with greased greaseproof paper the bases of two 20cm/8in straight-sided loose bottomed sandwich tins. Heat the oven to 180C/160C Fan/Gas 4 and grease and line with greased greaseproof paper the bases of two 20cm/8in straight-sided loose bottomed sandwich tins. Sift the dry ingredients into a large bowl and make a well in the centre. Add the syrup, eggs, oil and milk, mix with an electric hand whisk and pour into the tins. Sift the dry ingredients into a large bowl and make a well in the centre. Add the syrup, eggs, oil and milk, mix with an electric hand whisk and pour into the tins. Bake in the oven for 25-30 minutes, or until the cakes springs back when lightly pressed with your fingertips. Turn out on a wire rack, remove the paper and leave to cool. Bake in the oven for 25-30 minutes, or until the cakes springs back when lightly pressed with your fingertips. Turn out on a wire rack, remove the paper and leave to cool. For the icing, break the white chocolate into a bowl. Heat the double cream in a pan, until very hot but not boiling and pour the hot cream over the white chocolate to melt it. Stir until melted and set aside to cool. For the icing, break the white chocolate into a bowl. Heat the double cream in a pan, until very hot but not boiling and pour the hot cream over the white chocolate to melt it. Stir until melted and set aside to cool. Spoon the cream cheese into a bowl then gradually add the white chocolate mixture and stir until combined. Set aside to cool a little, until thick enough to ice. Spoon the cream cheese into a bowl then gradually add the white chocolate mixture and stir until combined. Set aside to cool a little, until thick enough to ice. Spread half of the icing on one cake, sit the other cake on top and spread the remaining icing on top to give a pretty finish. Spread half of the icing on one cake, sit the other cake on top and spread the remaining icing on top to give a pretty finish. Recipe tips This is a great recipe to make for and with children. Mary always places a large plate underneath the mixing bowl so that there’s no worry that when the child cracks an egg on the side of the bowl most of it doesn’t go on the table."
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} | f84766c977752d9f8c8ec9fe814a2d9d228e389de027c79f4d838448befd9364 | Fettucine Bolognese recipe
Fettuccine Bolognese with pangrattato An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fettucine_bolognese_with_17680_16x9.jpg Smarten-up your spag bol with an easy pangrattato topping – it might sound fancy but it's just fried breadcrumbs flavoured with rosemary and garlic. Ideal for a low-key dinner party. 2 tbsp vegetable oil1 medium–large brown onion, finely chopped2 carrots, finely chopped2 celery sticks, finely choppedsmall bunch of fresh basil, leaves and stalks separated, both finely chopped1 whole dried bird’s-eye chilli (optional)3–4 garlic cloves, finely grated500g/1lb 2oz beef mince (20% fat)190ml/6¾fl oz red wine, such as merlot1 tbsp tomato purée1 chicken stock pot400g/14oz passata320–480g/11½oz–1lb 1oz dried fettuccine 2 tbsp mascarpone salt and freshly ground black peppergrated Parmesan, to serve (optional) 2 tbsp vegetable oil 1 medium–large brown onion, finely chopped 2 carrots, finely chopped 2 celery sticks, finely chopped small bunch of fresh basil, leaves and stalks separated, both finely chopped 1 whole dried bird’s-eye chilli (optional) 3–4 garlic cloves, finely grated 500g/1lb 2oz beef mince (20% fat) 190ml/6¾fl oz red wine, such as merlot 1 tbsp tomato purée 1 chicken stock pot 400g/14oz passata 320–480g/11½oz–1lb 1oz dried fettuccine 2 tbsp mascarpone salt and freshly ground black pepper grated Parmesan, to serve (optional) 75g/2¾oz good-quality, day-old white bread2 tbsp olive oil2 fresh rosemary sprigs, leaves picked and finely chopped2 garlic cloves, bruisedsea salt and freshly ground black pepper 75g/2¾oz good-quality, day-old white bread 2 tbsp olive oil 2 fresh rosemary sprigs, leaves picked and finely chopped 2 garlic cloves, bruised sea salt and freshly ground black pepper Method To make the Bolognese, heat the oil in a large non-stick frying or sauté pan. When hot, gently fry the onion, carrots and celery for around 8–10 minutes until softened. Add the basil stalks to the pan for a few minutes, then add the chilli and garlic. Fry for 1–2 minutes and then transfer all of the vegetables to a plate.Turn the heat up and add the beef mince to the pan. Cook for 3–4 minutes, stirring frequently until nicely browned (you may need to do this in batches to avoid overcrowding the pan). Add the vegetables back to the pan, reduce the heat a little and stir for a couple of minutes. Pour in the red wine and increase the heat to burn off the alcohol. Add the tomato purée to the pan and fry for a few minutes. Make the chicken stock by combining the stock pot with 500ml/18fl oz boiling water. Stir the passata and chicken stock into the pan. Bring to the boil, then reduce the heat and allow to simmer uncovered for 40–45 minutes until you have a rich, thick sauce. Meanwhile, make the pangrattato. Tear the bread into rough chunks and add to a food processor. Pulse until you have coarsely ground breadcrumbs. In a frying pan, heat the oil then add the breadcrumbs, rosemary and garlic. Fry for a few minutes until golden brown and crisp and season generously with salt and pepper. Remove from the heat, discard the garlic cloves and set aside. When the Bolognese sauce is nearly cooked, bring a large saucepan of water to the boil and cook the pasta for 10–12 minutes or according to packet instructions. Drain.Once the Bolognese sauce is cooked, stir in the mascarpone. Stir the basil leaves into the sauce. Check the seasoning and adjust with salt and pepper, if desired. Leave to simmer gently for a further couple of minutes. Remove the dried chilli. To serve, stir the sauce into the pasta and divide between serving bowls. Scatter with the pangrattato and a little grated Parmesan, if using. To make the Bolognese, heat the oil in a large non-stick frying or sauté pan. When hot, gently fry the onion, carrots and celery for around 8–10 minutes until softened. To make the Bolognese, heat the oil in a large non-stick frying or sauté pan. When hot, gently fry the onion, carrots and celery for around 8–10 minutes until softened. Add the basil stalks to the pan for a few minutes, then add the chilli and garlic. Fry for 1–2 minutes and then transfer all of the vegetables to a plate. Add the basil stalks to the pan for a few minutes, then add the chilli and garlic. Fry for 1–2 minutes and then transfer all of the vegetables to a plate. Turn the heat up and add the beef mince to the pan. Cook for 3–4 minutes, stirring frequently until nicely browned (you may need to do this in batches to avoid overcrowding the pan). Add the vegetables back to the pan, reduce the heat a little and stir for a couple of minutes. Pour in the red wine and increase the heat to burn off the alcohol. Turn the heat up and add the beef mince to the pan. Cook for 3–4 minutes, stirring frequently until nicely browned (you may need to do this in batches to avoid overcrowding the pan). Add the vegetables back to the pan, reduce the heat a little and stir for a couple of minutes. Pour in the red wine and increase the heat to burn off the alcohol. Add the tomato purée to the pan and fry for a few minutes. Make the chicken stock by combining the stock pot with 500ml/18fl oz boiling water. Stir the passata and chicken stock into the pan. Bring to the boil, then reduce the heat and allow to simmer uncovered for 40–45 minutes until you have a rich, thick sauce. Add the tomato purée to the pan and fry for a few minutes. Make the chicken stock by combining the stock pot with 500ml/18fl oz boiling water. Stir the passata and chicken stock into the pan. Bring to the boil, then reduce the heat and allow to simmer uncovered for 40–45 minutes until you have a rich, thick sauce. Meanwhile, make the pangrattato. Tear the bread into rough chunks and add to a food processor. Pulse until you have coarsely ground breadcrumbs. In a frying pan, heat the oil then add the breadcrumbs, rosemary and garlic. Fry for a few minutes until golden brown and crisp and season generously with salt and pepper. Remove from the heat, discard the garlic cloves and set aside. Meanwhile, make the pangrattato. Tear the bread into rough chunks and add to a food processor. Pulse until you have coarsely ground breadcrumbs. In a frying pan, heat the oil then add the breadcrumbs, rosemary and garlic. Fry for a few minutes until golden brown and crisp and season generously with salt and pepper. Remove from the heat, discard the garlic cloves and set aside. When the Bolognese sauce is nearly cooked, bring a large saucepan of water to the boil and cook the pasta for 10–12 minutes or according to packet instructions. Drain. When the Bolognese sauce is nearly cooked, bring a large saucepan of water to the boil and cook the pasta for 10–12 minutes or according to packet instructions. Drain. Once the Bolognese sauce is cooked, stir in the mascarpone. Stir the basil leaves into the sauce. Check the seasoning and adjust with salt and pepper, if desired. Leave to simmer gently for a further couple of minutes. Remove the dried chilli. Once the Bolognese sauce is cooked, stir in the mascarpone. Stir the basil leaves into the sauce. Check the seasoning and adjust with salt and pepper, if desired. Leave to simmer gently for a further couple of minutes. Remove the dried chilli. To serve, stir the sauce into the pasta and divide between serving bowls. Scatter with the pangrattato and a little grated Parmesan, if using. To serve, stir the sauce into the pasta and divide between serving bowls. Scatter with the pangrattato and a little grated Parmesan, if using. Recipe tips In the programme the contestants had to make their own pasta, but we've used dried fettucine to make it easier to cook at home. If you want to make your own pasta, here's a fresh pasta recipe to try. | {
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"content": "Fettuccine Bolognese with pangrattato An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fettucine_bolognese_with_17680_16x9.jpg Smarten-up your spag bol with an easy pangrattato topping – it might sound fancy but it's just fried breadcrumbs flavoured with rosemary and garlic. Ideal for a low-key dinner party. 2 tbsp vegetable oil1 medium–large brown onion, finely chopped2 carrots, finely chopped2 celery sticks, finely choppedsmall bunch of fresh basil, leaves and stalks separated, both finely chopped1 whole dried bird’s-eye chilli (optional)3–4 garlic cloves, finely grated500g/1lb 2oz beef mince (20% fat)190ml/6¾fl oz red wine, such as merlot1 tbsp tomato purée1 chicken stock pot400g/14oz passata320–480g/11½oz–1lb 1oz dried fettuccine 2 tbsp mascarpone salt and freshly ground black peppergrated Parmesan, to serve (optional) 2 tbsp vegetable oil 1 medium–large brown onion, finely chopped 2 carrots, finely chopped 2 celery sticks, finely chopped small bunch of fresh basil, leaves and stalks separated, both finely chopped 1 whole dried bird’s-eye chilli (optional) 3–4 garlic cloves, finely grated 500g/1lb 2oz beef mince (20% fat) 190ml/6¾fl oz red wine, such as merlot 1 tbsp tomato purée 1 chicken stock pot 400g/14oz passata 320–480g/11½oz–1lb 1oz dried fettuccine 2 tbsp mascarpone salt and freshly ground black pepper grated Parmesan, to serve (optional) 75g/2¾oz good-quality, day-old white bread2 tbsp olive oil2 fresh rosemary sprigs, leaves picked and finely chopped2 garlic cloves, bruisedsea salt and freshly ground black pepper 75g/2¾oz good-quality, day-old white bread 2 tbsp olive oil 2 fresh rosemary sprigs, leaves picked and finely chopped 2 garlic cloves, bruised sea salt and freshly ground black pepper Method To make the Bolognese, heat the oil in a large non-stick frying or sauté pan. When hot, gently fry the onion, carrots and celery for around 8–10 minutes until softened. Add the basil stalks to the pan for a few minutes, then add the chilli and garlic. Fry for 1–2 minutes and then transfer all of the vegetables to a plate.Turn the heat up and add the beef mince to the pan. Cook for 3–4 minutes, stirring frequently until nicely browned (you may need to do this in batches to avoid overcrowding the pan). Add the vegetables back to the pan, reduce the heat a little and stir for a couple of minutes. Pour in the red wine and increase the heat to burn off the alcohol. Add the tomato purée to the pan and fry for a few minutes. Make the chicken stock by combining the stock pot with 500ml/18fl oz boiling water. Stir the passata and chicken stock into the pan. Bring to the boil, then reduce the heat and allow to simmer uncovered for 40–45 minutes until you have a rich, thick sauce. Meanwhile, make the pangrattato. Tear the bread into rough chunks and add to a food processor. Pulse until you have coarsely ground breadcrumbs. In a frying pan, heat the oil then add the breadcrumbs, rosemary and garlic. Fry for a few minutes until golden brown and crisp and season generously with salt and pepper. Remove from the heat, discard the garlic cloves and set aside. When the Bolognese sauce is nearly cooked, bring a large saucepan of water to the boil and cook the pasta for 10–12 minutes or according to packet instructions. Drain.Once the Bolognese sauce is cooked, stir in the mascarpone. Stir the basil leaves into the sauce. Check the seasoning and adjust with salt and pepper, if desired. Leave to simmer gently for a further couple of minutes. Remove the dried chilli. To serve, stir the sauce into the pasta and divide between serving bowls. Scatter with the pangrattato and a little grated Parmesan, if using. To make the Bolognese, heat the oil in a large non-stick frying or sauté pan. When hot, gently fry the onion, carrots and celery for around 8–10 minutes until softened. To make the Bolognese, heat the oil in a large non-stick frying or sauté pan. When hot, gently fry the onion, carrots and celery for around 8–10 minutes until softened. Add the basil stalks to the pan for a few minutes, then add the chilli and garlic. Fry for 1–2 minutes and then transfer all of the vegetables to a plate. Add the basil stalks to the pan for a few minutes, then add the chilli and garlic. Fry for 1–2 minutes and then transfer all of the vegetables to a plate. Turn the heat up and add the beef mince to the pan. Cook for 3–4 minutes, stirring frequently until nicely browned (you may need to do this in batches to avoid overcrowding the pan). Add the vegetables back to the pan, reduce the heat a little and stir for a couple of minutes. Pour in the red wine and increase the heat to burn off the alcohol. Turn the heat up and add the beef mince to the pan. Cook for 3–4 minutes, stirring frequently until nicely browned (you may need to do this in batches to avoid overcrowding the pan). Add the vegetables back to the pan, reduce the heat a little and stir for a couple of minutes. Pour in the red wine and increase the heat to burn off the alcohol. Add the tomato purée to the pan and fry for a few minutes. Make the chicken stock by combining the stock pot with 500ml/18fl oz boiling water. Stir the passata and chicken stock into the pan. Bring to the boil, then reduce the heat and allow to simmer uncovered for 40–45 minutes until you have a rich, thick sauce. Add the tomato purée to the pan and fry for a few minutes. Make the chicken stock by combining the stock pot with 500ml/18fl oz boiling water. Stir the passata and chicken stock into the pan. Bring to the boil, then reduce the heat and allow to simmer uncovered for 40–45 minutes until you have a rich, thick sauce. Meanwhile, make the pangrattato. Tear the bread into rough chunks and add to a food processor. Pulse until you have coarsely ground breadcrumbs. In a frying pan, heat the oil then add the breadcrumbs, rosemary and garlic. Fry for a few minutes until golden brown and crisp and season generously with salt and pepper. Remove from the heat, discard the garlic cloves and set aside. Meanwhile, make the pangrattato. Tear the bread into rough chunks and add to a food processor. Pulse until you have coarsely ground breadcrumbs. In a frying pan, heat the oil then add the breadcrumbs, rosemary and garlic. Fry for a few minutes until golden brown and crisp and season generously with salt and pepper. Remove from the heat, discard the garlic cloves and set aside. When the Bolognese sauce is nearly cooked, bring a large saucepan of water to the boil and cook the pasta for 10–12 minutes or according to packet instructions. Drain. When the Bolognese sauce is nearly cooked, bring a large saucepan of water to the boil and cook the pasta for 10–12 minutes or according to packet instructions. Drain. Once the Bolognese sauce is cooked, stir in the mascarpone. Stir the basil leaves into the sauce. Check the seasoning and adjust with salt and pepper, if desired. Leave to simmer gently for a further couple of minutes. Remove the dried chilli. Once the Bolognese sauce is cooked, stir in the mascarpone. Stir the basil leaves into the sauce. Check the seasoning and adjust with salt and pepper, if desired. Leave to simmer gently for a further couple of minutes. Remove the dried chilli. To serve, stir the sauce into the pasta and divide between serving bowls. Scatter with the pangrattato and a little grated Parmesan, if using. To serve, stir the sauce into the pasta and divide between serving bowls. Scatter with the pangrattato and a little grated Parmesan, if using. Recipe tips In the programme the contestants had to make their own pasta, but we've used dried fettucine to make it easier to cook at home. If you want to make your own pasta, here's a fresh pasta recipe to try."
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} | 25deea5a5a87fe559d4cff887c960e9a9132c79f9e7f67e44a791e6769f70b73 | Spaghetti with roasted rib ragu recipe
An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghetti_with_roasted_84446_16x9.jpg Nigel Slater's recipe uses beef ribs and fresh tomatoes for a no-effort dish with all the flavours that make spaghetti bolognese so loved. 3 tbsp olive oil2 beef short ribs1 red onion, quartered1 yellow onion, quartered2 large carrots, cut into 4cm/2in batons15 tomatoes, preferably heritage tomatoes of assorted colours1 garlic bulb500ml/18fl oz beef stock500g/1lb 2oz dried spaghettisalt and freshly ground black pepper 3 tbsp olive oil 2 beef short ribs 1 red onion, quartered 1 yellow onion, quartered 2 large carrots, cut into 4cm/2in batons 15 tomatoes, preferably heritage tomatoes of assorted colours 1 garlic bulb 500ml/18fl oz beef stock 500g/1lb 2oz dried spaghetti salt and freshly ground black pepper Method Preheat the oven to 180C/160 fan/Gas 4.Heat the oil over a medium heat in a large roasting tin on the hob. Add the short ribs and fry for 3-4 minutes on all sides, or until browned all over. Add the onions and carrots, then transfer to the oven for 45 minutes.After 45 minutes, tuck the tomatoes and the whole garlic bulb into the roasting tin, pour in the beef stock and continue to cook for a further hour. Towards the end of the cooking time, cook the spaghetti according to the packet instructions, then drain well and set aside.Remove the beef ribs from the roasting tin and set aside on a chopping board to rest.Squeeze the garlic cloves from their skins into the roasting tin. Using a slotted spoon or fork, lightly squash the tomatoes and mix them and the garlic into the sauce. Slide the short-rib meat off the bones and cut it into strips. Return the meat to the roasting tin.Stir in the cooked pasta, then season with salt and freshly ground black pepper, and serve. Preheat the oven to 180C/160 fan/Gas 4. Preheat the oven to 180C/160 fan/Gas 4. Heat the oil over a medium heat in a large roasting tin on the hob. Add the short ribs and fry for 3-4 minutes on all sides, or until browned all over. Add the onions and carrots, then transfer to the oven for 45 minutes. Heat the oil over a medium heat in a large roasting tin on the hob. Add the short ribs and fry for 3-4 minutes on all sides, or until browned all over. Add the onions and carrots, then transfer to the oven for 45 minutes. After 45 minutes, tuck the tomatoes and the whole garlic bulb into the roasting tin, pour in the beef stock and continue to cook for a further hour. After 45 minutes, tuck the tomatoes and the whole garlic bulb into the roasting tin, pour in the beef stock and continue to cook for a further hour. Towards the end of the cooking time, cook the spaghetti according to the packet instructions, then drain well and set aside. Towards the end of the cooking time, cook the spaghetti according to the packet instructions, then drain well and set aside. Remove the beef ribs from the roasting tin and set aside on a chopping board to rest. Remove the beef ribs from the roasting tin and set aside on a chopping board to rest. Squeeze the garlic cloves from their skins into the roasting tin. Using a slotted spoon or fork, lightly squash the tomatoes and mix them and the garlic into the sauce. Squeeze the garlic cloves from their skins into the roasting tin. Using a slotted spoon or fork, lightly squash the tomatoes and mix them and the garlic into the sauce. Slide the short-rib meat off the bones and cut it into strips. Return the meat to the roasting tin. Slide the short-rib meat off the bones and cut it into strips. Return the meat to the roasting tin. Stir in the cooked pasta, then season with salt and freshly ground black pepper, and serve. Stir in the cooked pasta, then season with salt and freshly ground black pepper, and serve. | {
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"title": "Spaghetti with roasted rib ragu recipe",
"content": "An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghetti_with_roasted_84446_16x9.jpg Nigel Slater's recipe uses beef ribs and fresh tomatoes for a no-effort dish with all the flavours that make spaghetti bolognese so loved. 3 tbsp olive oil2 beef short ribs1 red onion, quartered1 yellow onion, quartered2 large carrots, cut into 4cm/2in batons15 tomatoes, preferably heritage tomatoes of assorted colours1 garlic bulb500ml/18fl oz beef stock500g/1lb 2oz dried spaghettisalt and freshly ground black pepper 3 tbsp olive oil 2 beef short ribs 1 red onion, quartered 1 yellow onion, quartered 2 large carrots, cut into 4cm/2in batons 15 tomatoes, preferably heritage tomatoes of assorted colours 1 garlic bulb 500ml/18fl oz beef stock 500g/1lb 2oz dried spaghetti salt and freshly ground black pepper Method Preheat the oven to 180C/160 fan/Gas 4.Heat the oil over a medium heat in a large roasting tin on the hob. Add the short ribs and fry for 3-4 minutes on all sides, or until browned all over. Add the onions and carrots, then transfer to the oven for 45 minutes.After 45 minutes, tuck the tomatoes and the whole garlic bulb into the roasting tin, pour in the beef stock and continue to cook for a further hour. Towards the end of the cooking time, cook the spaghetti according to the packet instructions, then drain well and set aside.Remove the beef ribs from the roasting tin and set aside on a chopping board to rest.Squeeze the garlic cloves from their skins into the roasting tin. Using a slotted spoon or fork, lightly squash the tomatoes and mix them and the garlic into the sauce. Slide the short-rib meat off the bones and cut it into strips. Return the meat to the roasting tin.Stir in the cooked pasta, then season with salt and freshly ground black pepper, and serve. Preheat the oven to 180C/160 fan/Gas 4. Preheat the oven to 180C/160 fan/Gas 4. Heat the oil over a medium heat in a large roasting tin on the hob. Add the short ribs and fry for 3-4 minutes on all sides, or until browned all over. Add the onions and carrots, then transfer to the oven for 45 minutes. Heat the oil over a medium heat in a large roasting tin on the hob. Add the short ribs and fry for 3-4 minutes on all sides, or until browned all over. Add the onions and carrots, then transfer to the oven for 45 minutes. After 45 minutes, tuck the tomatoes and the whole garlic bulb into the roasting tin, pour in the beef stock and continue to cook for a further hour. After 45 minutes, tuck the tomatoes and the whole garlic bulb into the roasting tin, pour in the beef stock and continue to cook for a further hour. Towards the end of the cooking time, cook the spaghetti according to the packet instructions, then drain well and set aside. Towards the end of the cooking time, cook the spaghetti according to the packet instructions, then drain well and set aside. Remove the beef ribs from the roasting tin and set aside on a chopping board to rest. Remove the beef ribs from the roasting tin and set aside on a chopping board to rest. Squeeze the garlic cloves from their skins into the roasting tin. Using a slotted spoon or fork, lightly squash the tomatoes and mix them and the garlic into the sauce. Squeeze the garlic cloves from their skins into the roasting tin. Using a slotted spoon or fork, lightly squash the tomatoes and mix them and the garlic into the sauce. Slide the short-rib meat off the bones and cut it into strips. Return the meat to the roasting tin. Slide the short-rib meat off the bones and cut it into strips. Return the meat to the roasting tin. Stir in the cooked pasta, then season with salt and freshly ground black pepper, and serve. Stir in the cooked pasta, then season with salt and freshly ground black pepper, and serve."
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} | ce410a236999dc32e02914f4a30b45418c235d50f107cb51c64868967af84fde | TikTok baked spaghetti recipe
An average of 3.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tiktok_baked_spaghetti_27708_16x9.jpg Try our version of this TikTok trend, a hybrid of two Italian classics – spaghetti bolognese and lasagne. What could be better? 1 tbsp olive oil 1 medium onion, finely chopped1 garlic clove, crushed 1 medium carrot, peeled and finely grated 500g/1lb 2oz beef mince 1 tbsp tomato purée2 tbsp Worcestershire sauce 400g tin chopped tomatoespinch sugar (optional) 120g/4¼oz grated mozzarella sea salt and cracked black pepper 1 tbsp olive oil 1 medium onion, finely chopped 1 garlic clove, crushed 1 medium carrot, peeled and finely grated 500g/1lb 2oz beef mince 1 tbsp tomato purée 2 tbsp Worcestershire sauce 400g tin chopped tomatoes pinch sugar (optional) 120g/4¼oz grated mozzarella sea salt and cracked black pepper 25g/1oz salted butter 2 large garlic cloves, crushed 1 tbsp dried mixed herbs300ml/½ pint double cream 75g/2¾oz Parmesan, finely grated 350g/12oz dried spaghetti 25g/1oz salted butter 2 large garlic cloves, crushed 1 tbsp dried mixed herbs 300ml/½ pint double cream 75g/2¾oz Parmesan, finely grated 350g/12oz dried spaghetti Method Preheat the oven to 200C/180C Fan/Gas 6.To make the bolognese, heat the oil in a large frying pan over a medium heat. Add the onion and allow to fry for 2–3 minutes until it starts to soften. Add the garlic and carrot and fry for a further minute.Add the beef mince, using a wooden spoon to break up the meat, and fry for 5–6 minutes or until browned. Stir through the tomato pureé and Worcestershire sauce and cook for another minute. Pour in the chopped tomatoes, a quarter tin of water and a pinch of sugar, if using. Allow to gently simmer over a medium-low heat, uncovered, for 10 minutes. To make the alfredo spaghetti, melt the butter in a saucepan over a medium heat. Add the garlic and gently fry for 2–3 minutes, stirring regularly to ensure the garlic doesn’t burn. Once the garlic appears golden, add the dried mixed herbs then pour in the cream. Sprinkle in the Parmesan and stir all the ingredients together until the cheese is melted and a smooth, creamy sauce forms. Meanwhile, cook the spaghetti according to packet instructions until al dente. Once cooked, drain the pasta and reserve 125–150ml/4–5fl oz of pasta water. Add the pasta along with the the reserved pasta water to the alfredo sauce and stir to completely coat the pasta. Spoon the alfredo spaghetti into a large baking dish then carefully spoon over the bolognese – do not stir as you want the spaghetti and bolognese to be in two distinct layers. Sprinkle the dish generously with the grated mozzarella and bake for 20–25 minutes until golden and bubbling. Remove from the oven and allow to sit for 5 minutes before serving straight to the table alongside garlic bread and a fresh green salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the bolognese, heat the oil in a large frying pan over a medium heat. Add the onion and allow to fry for 2–3 minutes until it starts to soften. Add the garlic and carrot and fry for a further minute. To make the bolognese, heat the oil in a large frying pan over a medium heat. Add the onion and allow to fry for 2–3 minutes until it starts to soften. Add the garlic and carrot and fry for a further minute. Add the beef mince, using a wooden spoon to break up the meat, and fry for 5–6 minutes or until browned. Stir through the tomato pureé and Worcestershire sauce and cook for another minute. Add the beef mince, using a wooden spoon to break up the meat, and fry for 5–6 minutes or until browned. Stir through the tomato pureé and Worcestershire sauce and cook for another minute. Pour in the chopped tomatoes, a quarter tin of water and a pinch of sugar, if using. Allow to gently simmer over a medium-low heat, uncovered, for 10 minutes. Pour in the chopped tomatoes, a quarter tin of water and a pinch of sugar, if using. Allow to gently simmer over a medium-low heat, uncovered, for 10 minutes. To make the alfredo spaghetti, melt the butter in a saucepan over a medium heat. Add the garlic and gently fry for 2–3 minutes, stirring regularly to ensure the garlic doesn’t burn. To make the alfredo spaghetti, melt the butter in a saucepan over a medium heat. Add the garlic and gently fry for 2–3 minutes, stirring regularly to ensure the garlic doesn’t burn. Once the garlic appears golden, add the dried mixed herbs then pour in the cream. Sprinkle in the Parmesan and stir all the ingredients together until the cheese is melted and a smooth, creamy sauce forms. Once the garlic appears golden, add the dried mixed herbs then pour in the cream. Sprinkle in the Parmesan and stir all the ingredients together until the cheese is melted and a smooth, creamy sauce forms. Meanwhile, cook the spaghetti according to packet instructions until al dente. Once cooked, drain the pasta and reserve 125–150ml/4–5fl oz of pasta water. Add the pasta along with the the reserved pasta water to the alfredo sauce and stir to completely coat the pasta. Meanwhile, cook the spaghetti according to packet instructions until al dente. Once cooked, drain the pasta and reserve 125–150ml/4–5fl oz of pasta water. Add the pasta along with the the reserved pasta water to the alfredo sauce and stir to completely coat the pasta. Spoon the alfredo spaghetti into a large baking dish then carefully spoon over the bolognese – do not stir as you want the spaghetti and bolognese to be in two distinct layers. Spoon the alfredo spaghetti into a large baking dish then carefully spoon over the bolognese – do not stir as you want the spaghetti and bolognese to be in two distinct layers. Sprinkle the dish generously with the grated mozzarella and bake for 20–25 minutes until golden and bubbling. Remove from the oven and allow to sit for 5 minutes before serving straight to the table alongside garlic bread and a fresh green salad. Sprinkle the dish generously with the grated mozzarella and bake for 20–25 minutes until golden and bubbling. Remove from the oven and allow to sit for 5 minutes before serving straight to the table alongside garlic bread and a fresh green salad. | {
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"title": "TikTok baked spaghetti recipe",
"content": "An average of 3.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tiktok_baked_spaghetti_27708_16x9.jpg Try our version of this TikTok trend, a hybrid of two Italian classics – spaghetti bolognese and lasagne. What could be better? 1 tbsp olive oil 1 medium onion, finely chopped1 garlic clove, crushed 1 medium carrot, peeled and finely grated 500g/1lb 2oz beef mince 1 tbsp tomato purée2 tbsp Worcestershire sauce 400g tin chopped tomatoespinch sugar (optional) 120g/4¼oz grated mozzarella sea salt and cracked black pepper 1 tbsp olive oil 1 medium onion, finely chopped 1 garlic clove, crushed 1 medium carrot, peeled and finely grated 500g/1lb 2oz beef mince 1 tbsp tomato purée 2 tbsp Worcestershire sauce 400g tin chopped tomatoes pinch sugar (optional) 120g/4¼oz grated mozzarella sea salt and cracked black pepper 25g/1oz salted butter 2 large garlic cloves, crushed 1 tbsp dried mixed herbs300ml/½ pint double cream 75g/2¾oz Parmesan, finely grated 350g/12oz dried spaghetti 25g/1oz salted butter 2 large garlic cloves, crushed 1 tbsp dried mixed herbs 300ml/½ pint double cream 75g/2¾oz Parmesan, finely grated 350g/12oz dried spaghetti Method Preheat the oven to 200C/180C Fan/Gas 6.To make the bolognese, heat the oil in a large frying pan over a medium heat. Add the onion and allow to fry for 2–3 minutes until it starts to soften. Add the garlic and carrot and fry for a further minute.Add the beef mince, using a wooden spoon to break up the meat, and fry for 5–6 minutes or until browned. Stir through the tomato pureé and Worcestershire sauce and cook for another minute. Pour in the chopped tomatoes, a quarter tin of water and a pinch of sugar, if using. Allow to gently simmer over a medium-low heat, uncovered, for 10 minutes. To make the alfredo spaghetti, melt the butter in a saucepan over a medium heat. Add the garlic and gently fry for 2–3 minutes, stirring regularly to ensure the garlic doesn’t burn. Once the garlic appears golden, add the dried mixed herbs then pour in the cream. Sprinkle in the Parmesan and stir all the ingredients together until the cheese is melted and a smooth, creamy sauce forms. Meanwhile, cook the spaghetti according to packet instructions until al dente. Once cooked, drain the pasta and reserve 125–150ml/4–5fl oz of pasta water. Add the pasta along with the the reserved pasta water to the alfredo sauce and stir to completely coat the pasta. Spoon the alfredo spaghetti into a large baking dish then carefully spoon over the bolognese – do not stir as you want the spaghetti and bolognese to be in two distinct layers. Sprinkle the dish generously with the grated mozzarella and bake for 20–25 minutes until golden and bubbling. Remove from the oven and allow to sit for 5 minutes before serving straight to the table alongside garlic bread and a fresh green salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the bolognese, heat the oil in a large frying pan over a medium heat. Add the onion and allow to fry for 2–3 minutes until it starts to soften. Add the garlic and carrot and fry for a further minute. To make the bolognese, heat the oil in a large frying pan over a medium heat. Add the onion and allow to fry for 2–3 minutes until it starts to soften. Add the garlic and carrot and fry for a further minute. Add the beef mince, using a wooden spoon to break up the meat, and fry for 5–6 minutes or until browned. Stir through the tomato pureé and Worcestershire sauce and cook for another minute. Add the beef mince, using a wooden spoon to break up the meat, and fry for 5–6 minutes or until browned. Stir through the tomato pureé and Worcestershire sauce and cook for another minute. Pour in the chopped tomatoes, a quarter tin of water and a pinch of sugar, if using. Allow to gently simmer over a medium-low heat, uncovered, for 10 minutes. Pour in the chopped tomatoes, a quarter tin of water and a pinch of sugar, if using. Allow to gently simmer over a medium-low heat, uncovered, for 10 minutes. To make the alfredo spaghetti, melt the butter in a saucepan over a medium heat. Add the garlic and gently fry for 2–3 minutes, stirring regularly to ensure the garlic doesn’t burn. To make the alfredo spaghetti, melt the butter in a saucepan over a medium heat. Add the garlic and gently fry for 2–3 minutes, stirring regularly to ensure the garlic doesn’t burn. Once the garlic appears golden, add the dried mixed herbs then pour in the cream. Sprinkle in the Parmesan and stir all the ingredients together until the cheese is melted and a smooth, creamy sauce forms. Once the garlic appears golden, add the dried mixed herbs then pour in the cream. Sprinkle in the Parmesan and stir all the ingredients together until the cheese is melted and a smooth, creamy sauce forms. Meanwhile, cook the spaghetti according to packet instructions until al dente. Once cooked, drain the pasta and reserve 125–150ml/4–5fl oz of pasta water. Add the pasta along with the the reserved pasta water to the alfredo sauce and stir to completely coat the pasta. Meanwhile, cook the spaghetti according to packet instructions until al dente. Once cooked, drain the pasta and reserve 125–150ml/4–5fl oz of pasta water. Add the pasta along with the the reserved pasta water to the alfredo sauce and stir to completely coat the pasta. Spoon the alfredo spaghetti into a large baking dish then carefully spoon over the bolognese – do not stir as you want the spaghetti and bolognese to be in two distinct layers. Spoon the alfredo spaghetti into a large baking dish then carefully spoon over the bolognese – do not stir as you want the spaghetti and bolognese to be in two distinct layers. Sprinkle the dish generously with the grated mozzarella and bake for 20–25 minutes until golden and bubbling. Remove from the oven and allow to sit for 5 minutes before serving straight to the table alongside garlic bread and a fresh green salad. Sprinkle the dish generously with the grated mozzarella and bake for 20–25 minutes until golden and bubbling. Remove from the oven and allow to sit for 5 minutes before serving straight to the table alongside garlic bread and a fresh green salad."
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} | 81d13ad5f2f4ff87a0c762cda1728e553d6c2e8685b9e0ba4021d7a6874fa60f | Veggie carbonara recipe
An average of 3.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggiecarbonara_87492_16x9.jpg Smoked cheese replaces bacon in this creamy veggie version of spaghetti carbonara. Use sundried tomatoes for a more savoury taste, while semi-dried tomatoes will be sweeter. 450g/1lb spaghetti7 tbsp double cream1 garlic clove, crushed100g/3½oz smoked cheddar, grated freshly ground black pepper3 free-range eggs, beaten100g/3½oz baby spinach2 tbsp chopped fresh parsley60g/2oz sun-dried or semi-dried tomatoes in oil, drained and choppedgrated Parmesan, or similar vegetarian grating cheese 450g/1lb spaghetti 7 tbsp double cream 1 garlic clove, crushed 100g/3½oz smoked cheddar, grated freshly ground black pepper 3 free-range eggs, beaten 100g/3½oz baby spinach 2 tbsp chopped fresh parsley 60g/2oz sun-dried or semi-dried tomatoes in oil, drained and chopped grated Parmesan, or similar vegetarian grating cheese Method Bring a large pot of salted water to the boil. Add the spaghetti and cook according to packet instructions. Meanwhile, put the cream and garlic in a small saucepan and bring to a simmer. Add the smoked cheddar and allow to melt over a low heat. You may need to stir it vigorously to make a smooth mixture. Remove from the heat and allow to cool slightly.Add the beaten egg to the cheese sauce a little at a time, stirring constantly until each addition is smoothly incorporated. (If there are a few lumps of cheese, it really doesn't matter.) Season with freshly ground black pepper.When cooked, drain the spaghetti in a large colander. Return the spaghetti pan to the heat and add the spinach leaves. Stir until the spinach softens, adding a splash of water if it begins to stick. Stir the spaghetti in to the spinach. Pour the cheese sauce over the spaghetti and spinach. Add the sun-dried tomatoes and parsley. Toss everything together until the spaghetti is completely coated. Serve immediately, preferably with a crisp green salad and a grating of Parmesan. Bring a large pot of salted water to the boil. Add the spaghetti and cook according to packet instructions. Bring a large pot of salted water to the boil. Add the spaghetti and cook according to packet instructions. Meanwhile, put the cream and garlic in a small saucepan and bring to a simmer. Add the smoked cheddar and allow to melt over a low heat. You may need to stir it vigorously to make a smooth mixture. Remove from the heat and allow to cool slightly. Meanwhile, put the cream and garlic in a small saucepan and bring to a simmer. Add the smoked cheddar and allow to melt over a low heat. You may need to stir it vigorously to make a smooth mixture. Remove from the heat and allow to cool slightly. Add the beaten egg to the cheese sauce a little at a time, stirring constantly until each addition is smoothly incorporated. (If there are a few lumps of cheese, it really doesn't matter.) Season with freshly ground black pepper. Add the beaten egg to the cheese sauce a little at a time, stirring constantly until each addition is smoothly incorporated. (If there are a few lumps of cheese, it really doesn't matter.) Season with freshly ground black pepper. When cooked, drain the spaghetti in a large colander. Return the spaghetti pan to the heat and add the spinach leaves. Stir until the spinach softens, adding a splash of water if it begins to stick. Stir the spaghetti in to the spinach. When cooked, drain the spaghetti in a large colander. Return the spaghetti pan to the heat and add the spinach leaves. Stir until the spinach softens, adding a splash of water if it begins to stick. Stir the spaghetti in to the spinach. Pour the cheese sauce over the spaghetti and spinach. Add the sun-dried tomatoes and parsley. Toss everything together until the spaghetti is completely coated. Serve immediately, preferably with a crisp green salad and a grating of Parmesan. Pour the cheese sauce over the spaghetti and spinach. Add the sun-dried tomatoes and parsley. Toss everything together until the spaghetti is completely coated. Serve immediately, preferably with a crisp green salad and a grating of Parmesan. Recipe tips Warming the serving bowls up ahead of time will help make the pasta stay creamy and hot for longer. | {
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"title": "Veggie carbonara recipe",
"content": "An average of 3.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggiecarbonara_87492_16x9.jpg Smoked cheese replaces bacon in this creamy veggie version of spaghetti carbonara. Use sundried tomatoes for a more savoury taste, while semi-dried tomatoes will be sweeter. 450g/1lb spaghetti7 tbsp double cream1 garlic clove, crushed100g/3½oz smoked cheddar, grated freshly ground black pepper3 free-range eggs, beaten100g/3½oz baby spinach2 tbsp chopped fresh parsley60g/2oz sun-dried or semi-dried tomatoes in oil, drained and choppedgrated Parmesan, or similar vegetarian grating cheese 450g/1lb spaghetti 7 tbsp double cream 1 garlic clove, crushed 100g/3½oz smoked cheddar, grated freshly ground black pepper 3 free-range eggs, beaten 100g/3½oz baby spinach 2 tbsp chopped fresh parsley 60g/2oz sun-dried or semi-dried tomatoes in oil, drained and chopped grated Parmesan, or similar vegetarian grating cheese Method Bring a large pot of salted water to the boil. Add the spaghetti and cook according to packet instructions. Meanwhile, put the cream and garlic in a small saucepan and bring to a simmer. Add the smoked cheddar and allow to melt over a low heat. You may need to stir it vigorously to make a smooth mixture. Remove from the heat and allow to cool slightly.Add the beaten egg to the cheese sauce a little at a time, stirring constantly until each addition is smoothly incorporated. (If there are a few lumps of cheese, it really doesn't matter.) Season with freshly ground black pepper.When cooked, drain the spaghetti in a large colander. Return the spaghetti pan to the heat and add the spinach leaves. Stir until the spinach softens, adding a splash of water if it begins to stick. Stir the spaghetti in to the spinach. Pour the cheese sauce over the spaghetti and spinach. Add the sun-dried tomatoes and parsley. Toss everything together until the spaghetti is completely coated. Serve immediately, preferably with a crisp green salad and a grating of Parmesan. Bring a large pot of salted water to the boil. Add the spaghetti and cook according to packet instructions. Bring a large pot of salted water to the boil. Add the spaghetti and cook according to packet instructions. Meanwhile, put the cream and garlic in a small saucepan and bring to a simmer. Add the smoked cheddar and allow to melt over a low heat. You may need to stir it vigorously to make a smooth mixture. Remove from the heat and allow to cool slightly. Meanwhile, put the cream and garlic in a small saucepan and bring to a simmer. Add the smoked cheddar and allow to melt over a low heat. You may need to stir it vigorously to make a smooth mixture. Remove from the heat and allow to cool slightly. Add the beaten egg to the cheese sauce a little at a time, stirring constantly until each addition is smoothly incorporated. (If there are a few lumps of cheese, it really doesn't matter.) Season with freshly ground black pepper. Add the beaten egg to the cheese sauce a little at a time, stirring constantly until each addition is smoothly incorporated. (If there are a few lumps of cheese, it really doesn't matter.) Season with freshly ground black pepper. When cooked, drain the spaghetti in a large colander. Return the spaghetti pan to the heat and add the spinach leaves. Stir until the spinach softens, adding a splash of water if it begins to stick. Stir the spaghetti in to the spinach. When cooked, drain the spaghetti in a large colander. Return the spaghetti pan to the heat and add the spinach leaves. Stir until the spinach softens, adding a splash of water if it begins to stick. Stir the spaghetti in to the spinach. Pour the cheese sauce over the spaghetti and spinach. Add the sun-dried tomatoes and parsley. Toss everything together until the spaghetti is completely coated. Serve immediately, preferably with a crisp green salad and a grating of Parmesan. Pour the cheese sauce over the spaghetti and spinach. Add the sun-dried tomatoes and parsley. Toss everything together until the spaghetti is completely coated. Serve immediately, preferably with a crisp green salad and a grating of Parmesan. Recipe tips Warming the serving bowls up ahead of time will help make the pasta stay creamy and hot for longer."
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} | ec12d1fd5d1143e3dd14b35a2124f6742ef93d6cfc6f17d7445f9fd565460041 | How to make perfect scrambled eggs recipe
An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_scrambled_93136_16x9.jpg Learn how to make the best scrambled eggs in minutes with our easy to follow video guide. Breakfast just got better! 2 free-range eggs2 tsp buttersalt and freshly ground black pepper 2 free-range eggs 2 tsp butter salt and freshly ground black pepper Method Crack 2 eggs into a bowl and season with salt and pepper. Lightly beat with a fork until the yolks and whites are combined.Heat a frying pan over a medium heat. Melt a teaspoon of butter in the pan so the base and sides are covered. When the butter starts to foam, pour in the eggs and stir immediately with a wooden spoon. Keep stirring gently as they cook to break up the egg and help it to ‘scramble’. This should take 3–5 minutes. When the egg is nearly cooked remove from the heat and stir in another teaspoon of butter. The eggs will continue to cook in the residual heat of the pan to produce a smooth and creamy finish. Serve immediately. Crack 2 eggs into a bowl and season with salt and pepper. Lightly beat with a fork until the yolks and whites are combined. Crack 2 eggs into a bowl and season with salt and pepper. Lightly beat with a fork until the yolks and whites are combined. Heat a frying pan over a medium heat. Melt a teaspoon of butter in the pan so the base and sides are covered. When the butter starts to foam, pour in the eggs and stir immediately with a wooden spoon. Keep stirring gently as they cook to break up the egg and help it to ‘scramble’. This should take 3–5 minutes. Heat a frying pan over a medium heat. Melt a teaspoon of butter in the pan so the base and sides are covered. When the butter starts to foam, pour in the eggs and stir immediately with a wooden spoon. Keep stirring gently as they cook to break up the egg and help it to ‘scramble’. This should take 3–5 minutes. When the egg is nearly cooked remove from the heat and stir in another teaspoon of butter. The eggs will continue to cook in the residual heat of the pan to produce a smooth and creamy finish. Serve immediately. When the egg is nearly cooked remove from the heat and stir in another teaspoon of butter. The eggs will continue to cook in the residual heat of the pan to produce a smooth and creamy finish. Serve immediately. Recipe tips If you prefer a creamier taste to your scrambled eggs add a splash of cream or whole milk when you remove the pan from the heat and stir to combine. | {
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"title": "How to make perfect scrambled eggs recipe",
"content": "An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_scrambled_93136_16x9.jpg Learn how to make the best scrambled eggs in minutes with our easy to follow video guide. Breakfast just got better! 2 free-range eggs2 tsp buttersalt and freshly ground black pepper 2 free-range eggs 2 tsp butter salt and freshly ground black pepper Method Crack 2 eggs into a bowl and season with salt and pepper. Lightly beat with a fork until the yolks and whites are combined.Heat a frying pan over a medium heat. Melt a teaspoon of butter in the pan so the base and sides are covered. When the butter starts to foam, pour in the eggs and stir immediately with a wooden spoon. Keep stirring gently as they cook to break up the egg and help it to ‘scramble’. This should take 3–5 minutes. When the egg is nearly cooked remove from the heat and stir in another teaspoon of butter. The eggs will continue to cook in the residual heat of the pan to produce a smooth and creamy finish. Serve immediately. Crack 2 eggs into a bowl and season with salt and pepper. Lightly beat with a fork until the yolks and whites are combined. Crack 2 eggs into a bowl and season with salt and pepper. Lightly beat with a fork until the yolks and whites are combined. Heat a frying pan over a medium heat. Melt a teaspoon of butter in the pan so the base and sides are covered. When the butter starts to foam, pour in the eggs and stir immediately with a wooden spoon. Keep stirring gently as they cook to break up the egg and help it to ‘scramble’. This should take 3–5 minutes. Heat a frying pan over a medium heat. Melt a teaspoon of butter in the pan so the base and sides are covered. When the butter starts to foam, pour in the eggs and stir immediately with a wooden spoon. Keep stirring gently as they cook to break up the egg and help it to ‘scramble’. This should take 3–5 minutes. When the egg is nearly cooked remove from the heat and stir in another teaspoon of butter. The eggs will continue to cook in the residual heat of the pan to produce a smooth and creamy finish. Serve immediately. When the egg is nearly cooked remove from the heat and stir in another teaspoon of butter. The eggs will continue to cook in the residual heat of the pan to produce a smooth and creamy finish. Serve immediately. Recipe tips If you prefer a creamier taste to your scrambled eggs add a splash of cream or whole milk when you remove the pan from the heat and stir to combine."
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} | d3e28b56c4457af799b0016341986690eac11c21d60e43e99dba01d2750ee556 | Healthy pasta carbonara recipe
An average of 2.8 out of 5 stars from 80 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_carbonara_74567_16x9.jpg This healthy pasta recipe tastes rich and flavourful, but is also fairly low in calories. Purists may not be happy with the addition of vegetables, but it does help you get your five-a-day. Each serving provides 393 kcal, 18.5g protein, 43g carbohydrates (of which 5g sugars), 15g fat (of which 6.5g saturates), 6g fibre and 0.9g salt. 100g/3½oz dried tagliatelle or spaghetti50g/1¾oz frozen peas2 tsp extra virgin olive or sunflower oil½ onion, finely chopped2 smoked back bacon rashers, cut into 15mm/⅝in-wide strips100g/3½oz small closed cup mushrooms, sliced1 courgette, cut into 1-cm/½-in slices3 tbsp single cream15g/½oz Parmesan, finely gratedsea salt and freshly ground black pepper 100g/3½oz dried tagliatelle or spaghetti 50g/1¾oz frozen peas 2 tsp extra virgin olive or sunflower oil ½ onion, finely chopped 2 smoked back bacon rashers, cut into 15mm/⅝in-wide strips 100g/3½oz small closed cup mushrooms, sliced 1 courgette, cut into 1-cm/½-in slices 3 tbsp single cream 15g/½oz Parmesan, finely grated sea salt and freshly ground black pepper Method Half-fill a large, non-stick saucepan with water and bring to the boil. Add the pasta to the pan and cook for 10 minutes, or according to the packet instructions, until tender. Add the peas and cook for 2 minutes more.Meanwhile, heat the oil in a large, non-stick frying pan or wok. Add the onion, bacon, mushrooms and courgette to the pan and season with salt and pepper. Fry over a medium–high heat for 5 minutes, stirring often. Drain the pasta and peas and return to the saucepan. Add the cream and the bacon mixture to the saucepan and place over a low heat. Toss the mixture with a couple of forks for a few seconds until the cream is hot and everything is well mixed. Sprinkle with the Parmesan and serve immediately. Half-fill a large, non-stick saucepan with water and bring to the boil. Add the pasta to the pan and cook for 10 minutes, or according to the packet instructions, until tender. Add the peas and cook for 2 minutes more. Half-fill a large, non-stick saucepan with water and bring to the boil. Add the pasta to the pan and cook for 10 minutes, or according to the packet instructions, until tender. Add the peas and cook for 2 minutes more. Meanwhile, heat the oil in a large, non-stick frying pan or wok. Add the onion, bacon, mushrooms and courgette to the pan and season with salt and pepper. Fry over a medium–high heat for 5 minutes, stirring often. Meanwhile, heat the oil in a large, non-stick frying pan or wok. Add the onion, bacon, mushrooms and courgette to the pan and season with salt and pepper. Fry over a medium–high heat for 5 minutes, stirring often. Drain the pasta and peas and return to the saucepan. Add the cream and the bacon mixture to the saucepan and place over a low heat. Toss the mixture with a couple of forks for a few seconds until the cream is hot and everything is well mixed. Sprinkle with the Parmesan and serve immediately. Drain the pasta and peas and return to the saucepan. Add the cream and the bacon mixture to the saucepan and place over a low heat. Toss the mixture with a couple of forks for a few seconds until the cream is hot and everything is well mixed. Sprinkle with the Parmesan and serve immediately. | {
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"title": "Healthy pasta carbonara recipe",
"content": "An average of 2.8 out of 5 stars from 80 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_carbonara_74567_16x9.jpg This healthy pasta recipe tastes rich and flavourful, but is also fairly low in calories. Purists may not be happy with the addition of vegetables, but it does help you get your five-a-day. Each serving provides 393 kcal, 18.5g protein, 43g carbohydrates (of which 5g sugars), 15g fat (of which 6.5g saturates), 6g fibre and 0.9g salt. 100g/3½oz dried tagliatelle or spaghetti50g/1¾oz frozen peas2 tsp extra virgin olive or sunflower oil½ onion, finely chopped2 smoked back bacon rashers, cut into 15mm/⅝in-wide strips100g/3½oz small closed cup mushrooms, sliced1 courgette, cut into 1-cm/½-in slices3 tbsp single cream15g/½oz Parmesan, finely gratedsea salt and freshly ground black pepper 100g/3½oz dried tagliatelle or spaghetti 50g/1¾oz frozen peas 2 tsp extra virgin olive or sunflower oil ½ onion, finely chopped 2 smoked back bacon rashers, cut into 15mm/⅝in-wide strips 100g/3½oz small closed cup mushrooms, sliced 1 courgette, cut into 1-cm/½-in slices 3 tbsp single cream 15g/½oz Parmesan, finely grated sea salt and freshly ground black pepper Method Half-fill a large, non-stick saucepan with water and bring to the boil. Add the pasta to the pan and cook for 10 minutes, or according to the packet instructions, until tender. Add the peas and cook for 2 minutes more.Meanwhile, heat the oil in a large, non-stick frying pan or wok. Add the onion, bacon, mushrooms and courgette to the pan and season with salt and pepper. Fry over a medium–high heat for 5 minutes, stirring often. Drain the pasta and peas and return to the saucepan. Add the cream and the bacon mixture to the saucepan and place over a low heat. Toss the mixture with a couple of forks for a few seconds until the cream is hot and everything is well mixed. Sprinkle with the Parmesan and serve immediately. Half-fill a large, non-stick saucepan with water and bring to the boil. Add the pasta to the pan and cook for 10 minutes, or according to the packet instructions, until tender. Add the peas and cook for 2 minutes more. Half-fill a large, non-stick saucepan with water and bring to the boil. Add the pasta to the pan and cook for 10 minutes, or according to the packet instructions, until tender. Add the peas and cook for 2 minutes more. Meanwhile, heat the oil in a large, non-stick frying pan or wok. Add the onion, bacon, mushrooms and courgette to the pan and season with salt and pepper. Fry over a medium–high heat for 5 minutes, stirring often. Meanwhile, heat the oil in a large, non-stick frying pan or wok. Add the onion, bacon, mushrooms and courgette to the pan and season with salt and pepper. Fry over a medium–high heat for 5 minutes, stirring often. Drain the pasta and peas and return to the saucepan. Add the cream and the bacon mixture to the saucepan and place over a low heat. Toss the mixture with a couple of forks for a few seconds until the cream is hot and everything is well mixed. Sprinkle with the Parmesan and serve immediately. Drain the pasta and peas and return to the saucepan. Add the cream and the bacon mixture to the saucepan and place over a low heat. Toss the mixture with a couple of forks for a few seconds until the cream is hot and everything is well mixed. Sprinkle with the Parmesan and serve immediately."
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} | ecb5a87bc374eb72546279f93ec6244d6b5cbd4045b9e7532e235917fdfb34ed | Porridge with berries recipe
An average of 4.1 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/porridge_with_berries_50767_16x9.jpg The perfect winter breakfast, this creamy-tasting porridge is topped with great value thawed frozen fruit and toasted flaked almonds for extra protein. With a GI of 51 this meal is high protein, low GI. 80g/2¾oz whole rolled porridge oats200ml/7fl oz semi-skimmed milk150g/5½oz frozen mixed berries, such as strawberries, raspberries and blueberries, thawed15g/½ozoz flaked almonds, toasted150g/5½oz fat-free natural fromage frais 80g/2¾oz whole rolled porridge oats 200ml/7fl oz semi-skimmed milk 150g/5½oz frozen mixed berries, such as strawberries, raspberries and blueberries, thawed 15g/½ozoz flaked almonds, toasted 150g/5½oz fat-free natural fromage frais Method Put the oats in a saucepan with the milk and 300ml/10½fl oz water. Cook over a low-medium heat for 3-4 minutes, stirring constantly, until rich and creamy. Pour into two deep bowls and top with the mixed berries. Scatter the almonds over and serve with the fromage frais. Put the oats in a saucepan with the milk and 300ml/10½fl oz water. Cook over a low-medium heat for 3-4 minutes, stirring constantly, until rich and creamy. Put the oats in a saucepan with the milk and 300ml/10½fl oz water. Cook over a low-medium heat for 3-4 minutes, stirring constantly, until rich and creamy. Pour into two deep bowls and top with the mixed berries. Scatter the almonds over and serve with the fromage frais. Pour into two deep bowls and top with the mixed berries. Scatter the almonds over and serve with the fromage frais. Recipe tips It's important to use whole rolled porridge oats, rather than instant oats, because they take much longer to digest. | {
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"title": "Porridge with berries recipe",
"content": "An average of 4.1 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/porridge_with_berries_50767_16x9.jpg The perfect winter breakfast, this creamy-tasting porridge is topped with great value thawed frozen fruit and toasted flaked almonds for extra protein. With a GI of 51 this meal is high protein, low GI. 80g/2¾oz whole rolled porridge oats200ml/7fl oz semi-skimmed milk150g/5½oz frozen mixed berries, such as strawberries, raspberries and blueberries, thawed15g/½ozoz flaked almonds, toasted150g/5½oz fat-free natural fromage frais 80g/2¾oz whole rolled porridge oats 200ml/7fl oz semi-skimmed milk 150g/5½oz frozen mixed berries, such as strawberries, raspberries and blueberries, thawed 15g/½ozoz flaked almonds, toasted 150g/5½oz fat-free natural fromage frais Method Put the oats in a saucepan with the milk and 300ml/10½fl oz water. Cook over a low-medium heat for 3-4 minutes, stirring constantly, until rich and creamy. Pour into two deep bowls and top with the mixed berries. Scatter the almonds over and serve with the fromage frais. Put the oats in a saucepan with the milk and 300ml/10½fl oz water. Cook over a low-medium heat for 3-4 minutes, stirring constantly, until rich and creamy. Put the oats in a saucepan with the milk and 300ml/10½fl oz water. Cook over a low-medium heat for 3-4 minutes, stirring constantly, until rich and creamy. Pour into two deep bowls and top with the mixed berries. Scatter the almonds over and serve with the fromage frais. Pour into two deep bowls and top with the mixed berries. Scatter the almonds over and serve with the fromage frais. Recipe tips It's important to use whole rolled porridge oats, rather than instant oats, because they take much longer to digest."
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} | 14c2046cb42a28b6f89ddee1801cc94262a46fb34d4c463fb23410307a2ac08c | Wholemeal bread recipe
An average of 4.8 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wholemeal_bread_91623_16x9.jpg Wholemeal bread does not rise quite as much as a white loaf, and the texture is denser due to the bran in the flour inhibiting the effectiveness of the gluten. Adding a little strong white flour into a mainly wholemeal dough mix is a clever way to add more ‘spring’ to the loaf. You will need a 900g/2lb loaf tin to make this recipe. 400g/14oz strong wholemeal bread flour 100g/3½oz strong white bread flour, plus extra for dusting7g/¼oz fast-action dried yeast1½ tsp fine salt1 tbsp black treacle1 tbsp vegetable or olive oil, plus extra for oiling 400g/14oz strong wholemeal bread flour 100g/3½oz strong white bread flour, plus extra for dusting 7g/¼oz fast-action dried yeast 1½ tsp fine salt 1 tbsp black treacle 1 tbsp vegetable or olive oil, plus extra for oiling Method Mix the flours, yeast and salt in a very large bowl. Measure 350ml/12fl oz lukewarm water in a jug, then stir in the treacle and oil until the treacle has completely dissolved. Make a dip in the middle of the flour mixture and pour in the water mixture. Mix in the water with a cutlery knife.Tip the dough onto a very lightly floured surface and knead by hand for 10 minutes until it feels smooth and elastic (or you can mix and knead the ingredients in a freestanding mixer fitted with a dough hook attachment). Wipe out the bowl so it is free of flour, lightly oil and then place the dough back in. Cover with an oiled plate or sheet of oiled cling film and leave for 45 minutes–1 hour until the dough has doubled in size and feels light and springy. The temperature of the room will affect how quickly it rises.Knock back the dough lightly to remove any large air bubbles, kneading just 4–5 times. Lightly oil a 900g/2lb loaf tin and line the base and ends with a long strip of baking paper. Shape the dough into a smooth oval and place in the loaf tin. Cover with a clean tea towel and leave to prove until the dough has risen to almost fill the tin – usually about 35–50 minutes. It should no longer spring back when pressed with a finger.Preheat the oven to 220C/200C Fan/Gas 7 with a roasting tin in the bottom. Put the loaf tin in the oven and pour about 250ml/9fl oz water into the preheated roasting tin. The water will give a burst of steam to create a crisp crust. Shut the door quickly, lower the heat to 200C/180C Fan/Gas 6 and bake the loaf for 30–35 minutes until the loaf is risen and golden. Carefully lift the bread from the tin and tap the base to check it sounds hollow. Leave to cool on a wire rack. Mix the flours, yeast and salt in a very large bowl. Measure 350ml/12fl oz lukewarm water in a jug, then stir in the treacle and oil until the treacle has completely dissolved. Make a dip in the middle of the flour mixture and pour in the water mixture. Mix in the water with a cutlery knife. Mix the flours, yeast and salt in a very large bowl. Measure 350ml/12fl oz lukewarm water in a jug, then stir in the treacle and oil until the treacle has completely dissolved. Make a dip in the middle of the flour mixture and pour in the water mixture. Mix in the water with a cutlery knife. Tip the dough onto a very lightly floured surface and knead by hand for 10 minutes until it feels smooth and elastic (or you can mix and knead the ingredients in a freestanding mixer fitted with a dough hook attachment). Wipe out the bowl so it is free of flour, lightly oil and then place the dough back in. Cover with an oiled plate or sheet of oiled cling film and leave for 45 minutes–1 hour until the dough has doubled in size and feels light and springy. The temperature of the room will affect how quickly it rises. Tip the dough onto a very lightly floured surface and knead by hand for 10 minutes until it feels smooth and elastic (or you can mix and knead the ingredients in a freestanding mixer fitted with a dough hook attachment). Wipe out the bowl so it is free of flour, lightly oil and then place the dough back in. Cover with an oiled plate or sheet of oiled cling film and leave for 45 minutes–1 hour until the dough has doubled in size and feels light and springy. The temperature of the room will affect how quickly it rises. Knock back the dough lightly to remove any large air bubbles, kneading just 4–5 times. Lightly oil a 900g/2lb loaf tin and line the base and ends with a long strip of baking paper. Shape the dough into a smooth oval and place in the loaf tin. Cover with a clean tea towel and leave to prove until the dough has risen to almost fill the tin – usually about 35–50 minutes. It should no longer spring back when pressed with a finger. Knock back the dough lightly to remove any large air bubbles, kneading just 4–5 times. Lightly oil a 900g/2lb loaf tin and line the base and ends with a long strip of baking paper. Shape the dough into a smooth oval and place in the loaf tin. Cover with a clean tea towel and leave to prove until the dough has risen to almost fill the tin – usually about 35–50 minutes. It should no longer spring back when pressed with a finger. Preheat the oven to 220C/200C Fan/Gas 7 with a roasting tin in the bottom. Put the loaf tin in the oven and pour about 250ml/9fl oz water into the preheated roasting tin. The water will give a burst of steam to create a crisp crust. Shut the door quickly, lower the heat to 200C/180C Fan/Gas 6 and bake the loaf for 30–35 minutes until the loaf is risen and golden. Carefully lift the bread from the tin and tap the base to check it sounds hollow. Leave to cool on a wire rack. Preheat the oven to 220C/200C Fan/Gas 7 with a roasting tin in the bottom. Put the loaf tin in the oven and pour about 250ml/9fl oz water into the preheated roasting tin. The water will give a burst of steam to create a crisp crust. Shut the door quickly, lower the heat to 200C/180C Fan/Gas 6 and bake the loaf for 30–35 minutes until the loaf is risen and golden. Carefully lift the bread from the tin and tap the base to check it sounds hollow. Leave to cool on a wire rack. | {
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"title": "Wholemeal bread recipe",
"content": "An average of 4.8 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wholemeal_bread_91623_16x9.jpg Wholemeal bread does not rise quite as much as a white loaf, and the texture is denser due to the bran in the flour inhibiting the effectiveness of the gluten. Adding a little strong white flour into a mainly wholemeal dough mix is a clever way to add more ‘spring’ to the loaf. You will need a 900g/2lb loaf tin to make this recipe. 400g/14oz strong wholemeal bread flour 100g/3½oz strong white bread flour, plus extra for dusting7g/¼oz fast-action dried yeast1½ tsp fine salt1 tbsp black treacle1 tbsp vegetable or olive oil, plus extra for oiling 400g/14oz strong wholemeal bread flour 100g/3½oz strong white bread flour, plus extra for dusting 7g/¼oz fast-action dried yeast 1½ tsp fine salt 1 tbsp black treacle 1 tbsp vegetable or olive oil, plus extra for oiling Method Mix the flours, yeast and salt in a very large bowl. Measure 350ml/12fl oz lukewarm water in a jug, then stir in the treacle and oil until the treacle has completely dissolved. Make a dip in the middle of the flour mixture and pour in the water mixture. Mix in the water with a cutlery knife.Tip the dough onto a very lightly floured surface and knead by hand for 10 minutes until it feels smooth and elastic (or you can mix and knead the ingredients in a freestanding mixer fitted with a dough hook attachment). Wipe out the bowl so it is free of flour, lightly oil and then place the dough back in. Cover with an oiled plate or sheet of oiled cling film and leave for 45 minutes–1 hour until the dough has doubled in size and feels light and springy. The temperature of the room will affect how quickly it rises.Knock back the dough lightly to remove any large air bubbles, kneading just 4–5 times. Lightly oil a 900g/2lb loaf tin and line the base and ends with a long strip of baking paper. Shape the dough into a smooth oval and place in the loaf tin. Cover with a clean tea towel and leave to prove until the dough has risen to almost fill the tin – usually about 35–50 minutes. It should no longer spring back when pressed with a finger.Preheat the oven to 220C/200C Fan/Gas 7 with a roasting tin in the bottom. Put the loaf tin in the oven and pour about 250ml/9fl oz water into the preheated roasting tin. The water will give a burst of steam to create a crisp crust. Shut the door quickly, lower the heat to 200C/180C Fan/Gas 6 and bake the loaf for 30–35 minutes until the loaf is risen and golden. Carefully lift the bread from the tin and tap the base to check it sounds hollow. Leave to cool on a wire rack. Mix the flours, yeast and salt in a very large bowl. Measure 350ml/12fl oz lukewarm water in a jug, then stir in the treacle and oil until the treacle has completely dissolved. Make a dip in the middle of the flour mixture and pour in the water mixture. Mix in the water with a cutlery knife. Mix the flours, yeast and salt in a very large bowl. Measure 350ml/12fl oz lukewarm water in a jug, then stir in the treacle and oil until the treacle has completely dissolved. Make a dip in the middle of the flour mixture and pour in the water mixture. Mix in the water with a cutlery knife. Tip the dough onto a very lightly floured surface and knead by hand for 10 minutes until it feels smooth and elastic (or you can mix and knead the ingredients in a freestanding mixer fitted with a dough hook attachment). Wipe out the bowl so it is free of flour, lightly oil and then place the dough back in. Cover with an oiled plate or sheet of oiled cling film and leave for 45 minutes–1 hour until the dough has doubled in size and feels light and springy. The temperature of the room will affect how quickly it rises. Tip the dough onto a very lightly floured surface and knead by hand for 10 minutes until it feels smooth and elastic (or you can mix and knead the ingredients in a freestanding mixer fitted with a dough hook attachment). Wipe out the bowl so it is free of flour, lightly oil and then place the dough back in. Cover with an oiled plate or sheet of oiled cling film and leave for 45 minutes–1 hour until the dough has doubled in size and feels light and springy. The temperature of the room will affect how quickly it rises. Knock back the dough lightly to remove any large air bubbles, kneading just 4–5 times. Lightly oil a 900g/2lb loaf tin and line the base and ends with a long strip of baking paper. Shape the dough into a smooth oval and place in the loaf tin. Cover with a clean tea towel and leave to prove until the dough has risen to almost fill the tin – usually about 35–50 minutes. It should no longer spring back when pressed with a finger. Knock back the dough lightly to remove any large air bubbles, kneading just 4–5 times. Lightly oil a 900g/2lb loaf tin and line the base and ends with a long strip of baking paper. Shape the dough into a smooth oval and place in the loaf tin. Cover with a clean tea towel and leave to prove until the dough has risen to almost fill the tin – usually about 35–50 minutes. It should no longer spring back when pressed with a finger. Preheat the oven to 220C/200C Fan/Gas 7 with a roasting tin in the bottom. Put the loaf tin in the oven and pour about 250ml/9fl oz water into the preheated roasting tin. The water will give a burst of steam to create a crisp crust. Shut the door quickly, lower the heat to 200C/180C Fan/Gas 6 and bake the loaf for 30–35 minutes until the loaf is risen and golden. Carefully lift the bread from the tin and tap the base to check it sounds hollow. Leave to cool on a wire rack. Preheat the oven to 220C/200C Fan/Gas 7 with a roasting tin in the bottom. Put the loaf tin in the oven and pour about 250ml/9fl oz water into the preheated roasting tin. The water will give a burst of steam to create a crisp crust. Shut the door quickly, lower the heat to 200C/180C Fan/Gas 6 and bake the loaf for 30–35 minutes until the loaf is risen and golden. Carefully lift the bread from the tin and tap the base to check it sounds hollow. Leave to cool on a wire rack."
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} | 447b85e9dab213e626fd40b1f1867266ba54e57f2f1983d4a80840a2f8798ec7 | Ricotta wraps with mozzarella, pesto and tomato recipe
Ricotta wraps with mozzarella, pesto and sun-dried tomatoes An average of 4.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ricotta_wraps_with_38157_16x9.jpg An alternative take on the viral cottage cheese wrap, these ricotta wraps are even more simple with no need for a food processor or blender. Simply combine the ingredients, bake in the oven and fill with your favourite sandwich fillings. Bonus: the wraps are also gluten free and high protein! 250g/9oz ricotta 2 large free-range eggs1 tsp sea salt 1 tsp onion powder 1 tsp garlic powder vegetable oil, for greasing 250g/9oz ricotta 2 large free-range eggs 1 tsp sea salt 1 tsp onion powder 1 tsp garlic powder vegetable oil, for greasing 1 tbsp pesto150g/5½oz mozzarella, sliced 75g/2¾oz sun-dried tomatoes15g/½oz fresh basil leavescracked black pepper 1 tbsp pesto 150g/5½oz mozzarella, sliced 75g/2¾oz sun-dried tomatoes 15g/½oz fresh basil leaves cracked black pepper Method Preheat the oven to 190C/170C Fan/Gas 5. To make the wraps, put the ricotta in a bowl and stir until smooth. Add the remaining ingredients and mix until they are well combined into a loose batter. Line a large baking tray with baking paper and grease generously with oil. Pour the ricotta mixture onto the tray and, using a spatula or the back of spoon, spread out as thinly as possible. It should be a large rectangle, approximately 20x30cm/8x12in – the thinner the better but without seeing the paper through the mixture.Bake for 20–25 minutes until starting to brown on top but not drying out. Remove from the oven and leave on the tray until completely cooled. Carefully peel the wrap away from the baking paper and place on a large board. To make the filling, spread the pesto all over the wrap. Fill one half of the wrap with the mozzarella, tomatoes and basil and season with pepper. Fold over the other side of the wrap to encase the fillings and cut in half. Serve immediately. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. To make the wraps, put the ricotta in a bowl and stir until smooth. Add the remaining ingredients and mix until they are well combined into a loose batter. To make the wraps, put the ricotta in a bowl and stir until smooth. Add the remaining ingredients and mix until they are well combined into a loose batter. Line a large baking tray with baking paper and grease generously with oil. Pour the ricotta mixture onto the tray and, using a spatula or the back of spoon, spread out as thinly as possible. It should be a large rectangle, approximately 20x30cm/8x12in – the thinner the better but without seeing the paper through the mixture. Line a large baking tray with baking paper and grease generously with oil. Pour the ricotta mixture onto the tray and, using a spatula or the back of spoon, spread out as thinly as possible. It should be a large rectangle, approximately 20x30cm/8x12in – the thinner the better but without seeing the paper through the mixture. Bake for 20–25 minutes until starting to brown on top but not drying out. Remove from the oven and leave on the tray until completely cooled. Carefully peel the wrap away from the baking paper and place on a large board. Bake for 20–25 minutes until starting to brown on top but not drying out. Remove from the oven and leave on the tray until completely cooled. Carefully peel the wrap away from the baking paper and place on a large board. To make the filling, spread the pesto all over the wrap. Fill one half of the wrap with the mozzarella, tomatoes and basil and season with pepper. Fold over the other side of the wrap to encase the fillings and cut in half. Serve immediately. To make the filling, spread the pesto all over the wrap. Fill one half of the wrap with the mozzarella, tomatoes and basil and season with pepper. Fold over the other side of the wrap to encase the fillings and cut in half. Serve immediately. Recipe tips Turn the baking tray halfway through cooking to ensure the wrap cooks evenly all over. These wraps do have the tendency to crack a little so make sure the wrap is completely cool before removing from the baking paper to avoid this. Each portion of the wrap (without the filling) contains 277 kcal, 20.8g protein, 4g carbohydrate (of which 2.5g sugars), 19.9g fat (of which 10.3g saturates), 0.3g fibre and 3.44g salt. | {
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"title": "Ricotta wraps with mozzarella, pesto and tomato recipe",
"content": "Ricotta wraps with mozzarella, pesto and sun-dried tomatoes An average of 4.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ricotta_wraps_with_38157_16x9.jpg An alternative take on the viral cottage cheese wrap, these ricotta wraps are even more simple with no need for a food processor or blender. Simply combine the ingredients, bake in the oven and fill with your favourite sandwich fillings. Bonus: the wraps are also gluten free and high protein! 250g/9oz ricotta 2 large free-range eggs1 tsp sea salt 1 tsp onion powder 1 tsp garlic powder vegetable oil, for greasing 250g/9oz ricotta 2 large free-range eggs 1 tsp sea salt 1 tsp onion powder 1 tsp garlic powder vegetable oil, for greasing 1 tbsp pesto150g/5½oz mozzarella, sliced 75g/2¾oz sun-dried tomatoes15g/½oz fresh basil leavescracked black pepper 1 tbsp pesto 150g/5½oz mozzarella, sliced 75g/2¾oz sun-dried tomatoes 15g/½oz fresh basil leaves cracked black pepper Method Preheat the oven to 190C/170C Fan/Gas 5. To make the wraps, put the ricotta in a bowl and stir until smooth. Add the remaining ingredients and mix until they are well combined into a loose batter. Line a large baking tray with baking paper and grease generously with oil. Pour the ricotta mixture onto the tray and, using a spatula or the back of spoon, spread out as thinly as possible. It should be a large rectangle, approximately 20x30cm/8x12in – the thinner the better but without seeing the paper through the mixture.Bake for 20–25 minutes until starting to brown on top but not drying out. Remove from the oven and leave on the tray until completely cooled. Carefully peel the wrap away from the baking paper and place on a large board. To make the filling, spread the pesto all over the wrap. Fill one half of the wrap with the mozzarella, tomatoes and basil and season with pepper. Fold over the other side of the wrap to encase the fillings and cut in half. Serve immediately. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. To make the wraps, put the ricotta in a bowl and stir until smooth. Add the remaining ingredients and mix until they are well combined into a loose batter. To make the wraps, put the ricotta in a bowl and stir until smooth. Add the remaining ingredients and mix until they are well combined into a loose batter. Line a large baking tray with baking paper and grease generously with oil. Pour the ricotta mixture onto the tray and, using a spatula or the back of spoon, spread out as thinly as possible. It should be a large rectangle, approximately 20x30cm/8x12in – the thinner the better but without seeing the paper through the mixture. Line a large baking tray with baking paper and grease generously with oil. Pour the ricotta mixture onto the tray and, using a spatula or the back of spoon, spread out as thinly as possible. It should be a large rectangle, approximately 20x30cm/8x12in – the thinner the better but without seeing the paper through the mixture. Bake for 20–25 minutes until starting to brown on top but not drying out. Remove from the oven and leave on the tray until completely cooled. Carefully peel the wrap away from the baking paper and place on a large board. Bake for 20–25 minutes until starting to brown on top but not drying out. Remove from the oven and leave on the tray until completely cooled. Carefully peel the wrap away from the baking paper and place on a large board. To make the filling, spread the pesto all over the wrap. Fill one half of the wrap with the mozzarella, tomatoes and basil and season with pepper. Fold over the other side of the wrap to encase the fillings and cut in half. Serve immediately. To make the filling, spread the pesto all over the wrap. Fill one half of the wrap with the mozzarella, tomatoes and basil and season with pepper. Fold over the other side of the wrap to encase the fillings and cut in half. Serve immediately. Recipe tips Turn the baking tray halfway through cooking to ensure the wrap cooks evenly all over. These wraps do have the tendency to crack a little so make sure the wrap is completely cool before removing from the baking paper to avoid this. Each portion of the wrap (without the filling) contains 277 kcal, 20.8g protein, 4g carbohydrate (of which 2.5g sugars), 19.9g fat (of which 10.3g saturates), 0.3g fibre and 3.44g salt."
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} | b7040cada9edd57bd358729738bf3ed8a9d223f8ad142da9662beda0b6780a09 | Green smoothie recipe
An average of 3.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoothie_29786_16x9.jpg This nutritious green smoothie contains plenty of nutrients, plus fibre and protein, to give you the best start for the day. 65g/2¼oz cooked kale or frozen spinach leaves1 tbsp almond butter160ml/5½fl oz semi-skimmed milk½ small banana1 kiwi fruit, peeled 85g/3oz tinned pineapple chunks½ medium apple, peeled and coredsmall bunch fresh mint leaves½ lime, juice only 65g/2¼oz cooked kale or frozen spinach leaves 1 tbsp almond butter 160ml/5½fl oz semi-skimmed milk ½ small banana 1 kiwi fruit, peeled 85g/3oz tinned pineapple chunks ½ medium apple, peeled and cored small bunch fresh mint leaves ½ lime, juice only Method In a food processor or high-powered blender, combine the kale, almond butter and small amount of the milk. Blend to a smooth paste. Add the remaining ingredients (including the rest of the milk) and continue to blend until smooth. In a food processor or high-powered blender, combine the kale, almond butter and small amount of the milk. Blend to a smooth paste. In a food processor or high-powered blender, combine the kale, almond butter and small amount of the milk. Blend to a smooth paste. Add the remaining ingredients (including the rest of the milk) and continue to blend until smooth. Add the remaining ingredients (including the rest of the milk) and continue to blend until smooth. | {
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"content": "An average of 3.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoothie_29786_16x9.jpg This nutritious green smoothie contains plenty of nutrients, plus fibre and protein, to give you the best start for the day. 65g/2¼oz cooked kale or frozen spinach leaves1 tbsp almond butter160ml/5½fl oz semi-skimmed milk½ small banana1 kiwi fruit, peeled 85g/3oz tinned pineapple chunks½ medium apple, peeled and coredsmall bunch fresh mint leaves½ lime, juice only 65g/2¼oz cooked kale or frozen spinach leaves 1 tbsp almond butter 160ml/5½fl oz semi-skimmed milk ½ small banana 1 kiwi fruit, peeled 85g/3oz tinned pineapple chunks ½ medium apple, peeled and cored small bunch fresh mint leaves ½ lime, juice only Method In a food processor or high-powered blender, combine the kale, almond butter and small amount of the milk. Blend to a smooth paste. Add the remaining ingredients (including the rest of the milk) and continue to blend until smooth. In a food processor or high-powered blender, combine the kale, almond butter and small amount of the milk. Blend to a smooth paste. In a food processor or high-powered blender, combine the kale, almond butter and small amount of the milk. Blend to a smooth paste. Add the remaining ingredients (including the rest of the milk) and continue to blend until smooth. Add the remaining ingredients (including the rest of the milk) and continue to blend until smooth."
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} | 4ac59629ee1d7dadd56d7854435190a9399cc29184593a1f48dfff28fe829df2 | Tuscan beans on sourdough toast recipe
An average of 4.4 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuscan_beans_on_99053_16x9.jpg Beans on toast gets a facelift with this easy-to-make and healthy recipe. Each serving provides 478 kcal, 17g protein, 60g carbohydrates (of which 11.5g sugars), 16.5g fat (of which 2g saturates), 12.5g fibre and 0.8g salt. 2 tbsp olive oil, plus 2 tsp for drizzling1 red onion, roughly chopped1 garlic clove, crushed227g tin chopped tomatoes 400g tin haricot beans, drained and rinsed1 sprig fresh rosemary2 x 75g/2¾oz (or 4 x 37.5g/1¼oz) slices sourdough bread¼ garlic clovesalt and freshly ground black pepper 2 tbsp olive oil, plus 2 tsp for drizzling 1 red onion, roughly chopped 1 garlic clove, crushed 227g tin chopped tomatoes 400g tin haricot beans, drained and rinsed 1 sprig fresh rosemary 2 x 75g/2¾oz (or 4 x 37.5g/1¼oz) slices sourdough bread ¼ garlic clove salt and freshly ground black pepper Method Heat the oil in a frying pan over a medium–low heat. Add the red onion and garlic and fry for 5 minutes, or until starting to soften. Add the tomatoes, beans and rosemary. Season with plenty of pepper and a small pinch of salt. Heat for 5 minutes, stirring occasionally. Toast the sourdough on both sides. Drizzle a teaspoon of oil over each piece and rub the toast with the garlic. Serve the beans on the sourdough. Heat the oil in a frying pan over a medium–low heat. Add the red onion and garlic and fry for 5 minutes, or until starting to soften. Heat the oil in a frying pan over a medium–low heat. Add the red onion and garlic and fry for 5 minutes, or until starting to soften. Add the tomatoes, beans and rosemary. Season with plenty of pepper and a small pinch of salt. Heat for 5 minutes, stirring occasionally. Add the tomatoes, beans and rosemary. Season with plenty of pepper and a small pinch of salt. Heat for 5 minutes, stirring occasionally. Toast the sourdough on both sides. Drizzle a teaspoon of oil over each piece and rub the toast with the garlic. Serve the beans on the sourdough. Toast the sourdough on both sides. Drizzle a teaspoon of oil over each piece and rub the toast with the garlic. Serve the beans on the sourdough. | {
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"title": "Tuscan beans on sourdough toast recipe",
"content": "An average of 4.4 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuscan_beans_on_99053_16x9.jpg Beans on toast gets a facelift with this easy-to-make and healthy recipe. Each serving provides 478 kcal, 17g protein, 60g carbohydrates (of which 11.5g sugars), 16.5g fat (of which 2g saturates), 12.5g fibre and 0.8g salt. 2 tbsp olive oil, plus 2 tsp for drizzling1 red onion, roughly chopped1 garlic clove, crushed227g tin chopped tomatoes 400g tin haricot beans, drained and rinsed1 sprig fresh rosemary2 x 75g/2¾oz (or 4 x 37.5g/1¼oz) slices sourdough bread¼ garlic clovesalt and freshly ground black pepper 2 tbsp olive oil, plus 2 tsp for drizzling 1 red onion, roughly chopped 1 garlic clove, crushed 227g tin chopped tomatoes 400g tin haricot beans, drained and rinsed 1 sprig fresh rosemary 2 x 75g/2¾oz (or 4 x 37.5g/1¼oz) slices sourdough bread ¼ garlic clove salt and freshly ground black pepper Method Heat the oil in a frying pan over a medium–low heat. Add the red onion and garlic and fry for 5 minutes, or until starting to soften. Add the tomatoes, beans and rosemary. Season with plenty of pepper and a small pinch of salt. Heat for 5 minutes, stirring occasionally. Toast the sourdough on both sides. Drizzle a teaspoon of oil over each piece and rub the toast with the garlic. Serve the beans on the sourdough. Heat the oil in a frying pan over a medium–low heat. Add the red onion and garlic and fry for 5 minutes, or until starting to soften. Heat the oil in a frying pan over a medium–low heat. Add the red onion and garlic and fry for 5 minutes, or until starting to soften. Add the tomatoes, beans and rosemary. Season with plenty of pepper and a small pinch of salt. Heat for 5 minutes, stirring occasionally. Add the tomatoes, beans and rosemary. Season with plenty of pepper and a small pinch of salt. Heat for 5 minutes, stirring occasionally. Toast the sourdough on both sides. Drizzle a teaspoon of oil over each piece and rub the toast with the garlic. Serve the beans on the sourdough. Toast the sourdough on both sides. Drizzle a teaspoon of oil over each piece and rub the toast with the garlic. Serve the beans on the sourdough."
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} | 1f6c9331895f74efebb3e09c1341b1ef31ae1ccccc77259b0f1575eff253b5a3 | Spicy pork and rice recipe
An average of 4.1 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_pork_fried_rice_08070_16x9.jpg Choose a wide-based pan with a lid for this all-in-one spicy pork dish. Use any of your favourite – or leftover – vegetables instead if you like and swap the pork for chicken thigh fillets if preferred. 2 tsp olive oil450g/1lb pork tenderloin fillet, trimmed, halved lengthways and cut into 1cm/½in slices 1 onion, chopped50g/1¾oz chorizo sausage, skin removed, chopped175g/6oz small chestnut mushrooms, halved, or quartered if large2 garlic cloves, thinly sliced½–1 tsp hot smoked paprika125g/4½oz brown basmati rice 1 litre/1¾ pint chicken or pork stock, made with 1 stock cube3 small peppers (any colour), seeds removed, sliced 100g/3½oz frozen peassalt and freshly ground black pepper 2 tsp olive oil 450g/1lb pork tenderloin fillet, trimmed, halved lengthways and cut into 1cm/½in slices 1 onion, chopped 50g/1¾oz chorizo sausage, skin removed, chopped 175g/6oz small chestnut mushrooms, halved, or quartered if large 2 garlic cloves, thinly sliced ½–1 tsp hot smoked paprika 125g/4½oz brown basmati rice 1 litre/1¾ pint chicken or pork stock, made with 1 stock cube 3 small peppers (any colour), seeds removed, sliced 100g/3½oz frozen peas salt and freshly ground black pepper Method Heat the oil in a large, deep sauté pan or shallow flameproof casserole over a high heat. Season the pork with salt and pepper and fry for about 2 minutes, stirring. Add the onion, chorizo and mushrooms to the pan and fry for a further 5 minutes, or until the onion is softened and the pork and mushrooms are lightly browned, stirring regularly. Stir in the garlic and paprika, according to taste, and cook for 2 minutes more, stirring.Stir in the rice, then pour in all the stock. Bring to the boil, reduce the heat slightly, cover with a lid and simmer over a medium heat for about 15 minutes, stirring once or twice. Stir in the peppers and cook for a further 15–20 minutes, or until the rice is tender, stirring occasionally. Add the peas, increase the heat and cook uncovered for about 3 minutes, or until the peas are tender and the liquid is almost all absorbed, stirring once. Season to taste and serve. Heat the oil in a large, deep sauté pan or shallow flameproof casserole over a high heat. Season the pork with salt and pepper and fry for about 2 minutes, stirring. Add the onion, chorizo and mushrooms to the pan and fry for a further 5 minutes, or until the onion is softened and the pork and mushrooms are lightly browned, stirring regularly. Stir in the garlic and paprika, according to taste, and cook for 2 minutes more, stirring. Heat the oil in a large, deep sauté pan or shallow flameproof casserole over a high heat. Season the pork with salt and pepper and fry for about 2 minutes, stirring. Add the onion, chorizo and mushrooms to the pan and fry for a further 5 minutes, or until the onion is softened and the pork and mushrooms are lightly browned, stirring regularly. Stir in the garlic and paprika, according to taste, and cook for 2 minutes more, stirring. Stir in the rice, then pour in all the stock. Bring to the boil, reduce the heat slightly, cover with a lid and simmer over a medium heat for about 15 minutes, stirring once or twice. Stir in the rice, then pour in all the stock. Bring to the boil, reduce the heat slightly, cover with a lid and simmer over a medium heat for about 15 minutes, stirring once or twice. Stir in the peppers and cook for a further 15–20 minutes, or until the rice is tender, stirring occasionally. Stir in the peppers and cook for a further 15–20 minutes, or until the rice is tender, stirring occasionally. Add the peas, increase the heat and cook uncovered for about 3 minutes, or until the peas are tender and the liquid is almost all absorbed, stirring once. Season to taste and serve. Add the peas, increase the heat and cook uncovered for about 3 minutes, or until the peas are tender and the liquid is almost all absorbed, stirring once. Season to taste and serve. Recipe tips Avoid stirring the rice too much towards the end of the cooking time as it could begin to break up. Stir in a handful of finely chopped fresh parsley or coriander at the end of the cooking time if you like. | {
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"title": "Spicy pork and rice recipe",
"content": "An average of 4.1 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_pork_fried_rice_08070_16x9.jpg Choose a wide-based pan with a lid for this all-in-one spicy pork dish. Use any of your favourite – or leftover – vegetables instead if you like and swap the pork for chicken thigh fillets if preferred. 2 tsp olive oil450g/1lb pork tenderloin fillet, trimmed, halved lengthways and cut into 1cm/½in slices 1 onion, chopped50g/1¾oz chorizo sausage, skin removed, chopped175g/6oz small chestnut mushrooms, halved, or quartered if large2 garlic cloves, thinly sliced½–1 tsp hot smoked paprika125g/4½oz brown basmati rice 1 litre/1¾ pint chicken or pork stock, made with 1 stock cube3 small peppers (any colour), seeds removed, sliced 100g/3½oz frozen peassalt and freshly ground black pepper 2 tsp olive oil 450g/1lb pork tenderloin fillet, trimmed, halved lengthways and cut into 1cm/½in slices 1 onion, chopped 50g/1¾oz chorizo sausage, skin removed, chopped 175g/6oz small chestnut mushrooms, halved, or quartered if large 2 garlic cloves, thinly sliced ½–1 tsp hot smoked paprika 125g/4½oz brown basmati rice 1 litre/1¾ pint chicken or pork stock, made with 1 stock cube 3 small peppers (any colour), seeds removed, sliced 100g/3½oz frozen peas salt and freshly ground black pepper Method Heat the oil in a large, deep sauté pan or shallow flameproof casserole over a high heat. Season the pork with salt and pepper and fry for about 2 minutes, stirring. Add the onion, chorizo and mushrooms to the pan and fry for a further 5 minutes, or until the onion is softened and the pork and mushrooms are lightly browned, stirring regularly. Stir in the garlic and paprika, according to taste, and cook for 2 minutes more, stirring.Stir in the rice, then pour in all the stock. Bring to the boil, reduce the heat slightly, cover with a lid and simmer over a medium heat for about 15 minutes, stirring once or twice. Stir in the peppers and cook for a further 15–20 minutes, or until the rice is tender, stirring occasionally. Add the peas, increase the heat and cook uncovered for about 3 minutes, or until the peas are tender and the liquid is almost all absorbed, stirring once. Season to taste and serve. Heat the oil in a large, deep sauté pan or shallow flameproof casserole over a high heat. Season the pork with salt and pepper and fry for about 2 minutes, stirring. Add the onion, chorizo and mushrooms to the pan and fry for a further 5 minutes, or until the onion is softened and the pork and mushrooms are lightly browned, stirring regularly. Stir in the garlic and paprika, according to taste, and cook for 2 minutes more, stirring. Heat the oil in a large, deep sauté pan or shallow flameproof casserole over a high heat. Season the pork with salt and pepper and fry for about 2 minutes, stirring. Add the onion, chorizo and mushrooms to the pan and fry for a further 5 minutes, or until the onion is softened and the pork and mushrooms are lightly browned, stirring regularly. Stir in the garlic and paprika, according to taste, and cook for 2 minutes more, stirring. Stir in the rice, then pour in all the stock. Bring to the boil, reduce the heat slightly, cover with a lid and simmer over a medium heat for about 15 minutes, stirring once or twice. Stir in the rice, then pour in all the stock. Bring to the boil, reduce the heat slightly, cover with a lid and simmer over a medium heat for about 15 minutes, stirring once or twice. Stir in the peppers and cook for a further 15–20 minutes, or until the rice is tender, stirring occasionally. Stir in the peppers and cook for a further 15–20 minutes, or until the rice is tender, stirring occasionally. Add the peas, increase the heat and cook uncovered for about 3 minutes, or until the peas are tender and the liquid is almost all absorbed, stirring once. Season to taste and serve. Add the peas, increase the heat and cook uncovered for about 3 minutes, or until the peas are tender and the liquid is almost all absorbed, stirring once. Season to taste and serve. Recipe tips Avoid stirring the rice too much towards the end of the cooking time as it could begin to break up. Stir in a handful of finely chopped fresh parsley or coriander at the end of the cooking time if you like."
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} | 84af1d8a5b7de7936064fbcd5f01386b1ed3c2ab4ac916b38851bb0240231454 | Healthy pasta bake recipe
An average of 4.3 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_pasta_bake_60759_16x9.jpg A fuss-free and healthy pasta bake that you can make in one dish. It's packed with the flavours and colours of Mediterranean vegetables and topped with pine nuts for crunch. Each serving provides 375 kcal, 12g protein, 27g carbohydrates (of which 11g sugars), 22g fat (of which 5g saturates), 8g fibre and 0.95g salt. 2 tbsp olive oil1 red onion, roughly chopped1 yellow or red pepper, deseeded and cut into roughly 1.5cm/⅝in chunks1 courgette (approx. 225g/8oz), quartered lengthways and cut into roughly 1.5cm/⅝in chunks 1 small aubergine (approx. 250g/9oz), cut into roughly 1.5cm/⅝in chunks 2 large garlic cloves, crushed4 tbsp sun-dried tomato or red pepper pesto 400g tin chopped tomatoes100g/3½oz wholewheat penne pasta75g/2¾oz young spinach leaves, tough stalks removed50g/1¾oz mature cheddar, grated2 tbsp pine nutssalt and freshly ground black pepper 2 tbsp olive oil 1 red onion, roughly chopped 1 yellow or red pepper, deseeded and cut into roughly 1.5cm/⅝in chunks 1 courgette (approx. 225g/8oz), quartered lengthways and cut into roughly 1.5cm/⅝in chunks 1 small aubergine (approx. 250g/9oz), cut into roughly 1.5cm/⅝in chunks 2 large garlic cloves, crushed 4 tbsp sun-dried tomato or red pepper pesto 400g tin chopped tomatoes 100g/3½oz wholewheat penne pasta 75g/2¾oz young spinach leaves, tough stalks removed 50g/1¾oz mature cheddar, grated 2 tbsp pine nuts salt and freshly ground black pepper Method Preheat the oven to 200C/180 Fan/Gas 6. Heat the oil in a flameproof casserole. Add the onion, pepper, courgette and aubergine, season with a little salt and lots of pepper and fry over a medium heat for about 8 minutes, or until softened and lightly browned, stirring regularly. Add the garlic and cook for 1 minute, then stir in the pesto and cook for 1 minute more, stirring constantly.Tip the tomatoes into the casserole, then fill the tomato tin with water and pour into the pan. Add the pasta and bring to a simmer, stirring regularly. Cover with a lid, or if you prefer tip into a baking dish and cover with foil, and bake for 20 minutes. Take the casserole out of the oven and stir in the spinach, a handful at a time. Once all the spinach has been mixed in, sprinkle the cheese and pine nuts over the top. Return to the oven and cook, uncovered, for a further 10 minutes, until the pasta is tender. Preheat the oven to 200C/180 Fan/Gas 6. Preheat the oven to 200C/180 Fan/Gas 6. Heat the oil in a flameproof casserole. Add the onion, pepper, courgette and aubergine, season with a little salt and lots of pepper and fry over a medium heat for about 8 minutes, or until softened and lightly browned, stirring regularly. Add the garlic and cook for 1 minute, then stir in the pesto and cook for 1 minute more, stirring constantly. Heat the oil in a flameproof casserole. Add the onion, pepper, courgette and aubergine, season with a little salt and lots of pepper and fry over a medium heat for about 8 minutes, or until softened and lightly browned, stirring regularly. Add the garlic and cook for 1 minute, then stir in the pesto and cook for 1 minute more, stirring constantly. Tip the tomatoes into the casserole, then fill the tomato tin with water and pour into the pan. Add the pasta and bring to a simmer, stirring regularly. Cover with a lid, or if you prefer tip into a baking dish and cover with foil, and bake for 20 minutes. Tip the tomatoes into the casserole, then fill the tomato tin with water and pour into the pan. Add the pasta and bring to a simmer, stirring regularly. Cover with a lid, or if you prefer tip into a baking dish and cover with foil, and bake for 20 minutes. Take the casserole out of the oven and stir in the spinach, a handful at a time. Once all the spinach has been mixed in, sprinkle the cheese and pine nuts over the top. Return to the oven and cook, uncovered, for a further 10 minutes, until the pasta is tender. Take the casserole out of the oven and stir in the spinach, a handful at a time. Once all the spinach has been mixed in, sprinkle the cheese and pine nuts over the top. Return to the oven and cook, uncovered, for a further 10 minutes, until the pasta is tender. Recipe tips If you don’t have wholewheat penne, use another shape, such as fusilli. You can also use traditional pasta, but the overall fibre content won’t be quite as high. The red pesto adds lots of flavour; green basil pesto also works well. | {
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"title": "Healthy pasta bake recipe",
"content": "An average of 4.3 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_pasta_bake_60759_16x9.jpg A fuss-free and healthy pasta bake that you can make in one dish. It's packed with the flavours and colours of Mediterranean vegetables and topped with pine nuts for crunch. Each serving provides 375 kcal, 12g protein, 27g carbohydrates (of which 11g sugars), 22g fat (of which 5g saturates), 8g fibre and 0.95g salt. 2 tbsp olive oil1 red onion, roughly chopped1 yellow or red pepper, deseeded and cut into roughly 1.5cm/⅝in chunks1 courgette (approx. 225g/8oz), quartered lengthways and cut into roughly 1.5cm/⅝in chunks 1 small aubergine (approx. 250g/9oz), cut into roughly 1.5cm/⅝in chunks 2 large garlic cloves, crushed4 tbsp sun-dried tomato or red pepper pesto 400g tin chopped tomatoes100g/3½oz wholewheat penne pasta75g/2¾oz young spinach leaves, tough stalks removed50g/1¾oz mature cheddar, grated2 tbsp pine nutssalt and freshly ground black pepper 2 tbsp olive oil 1 red onion, roughly chopped 1 yellow or red pepper, deseeded and cut into roughly 1.5cm/⅝in chunks 1 courgette (approx. 225g/8oz), quartered lengthways and cut into roughly 1.5cm/⅝in chunks 1 small aubergine (approx. 250g/9oz), cut into roughly 1.5cm/⅝in chunks 2 large garlic cloves, crushed 4 tbsp sun-dried tomato or red pepper pesto 400g tin chopped tomatoes 100g/3½oz wholewheat penne pasta 75g/2¾oz young spinach leaves, tough stalks removed 50g/1¾oz mature cheddar, grated 2 tbsp pine nuts salt and freshly ground black pepper Method Preheat the oven to 200C/180 Fan/Gas 6. Heat the oil in a flameproof casserole. Add the onion, pepper, courgette and aubergine, season with a little salt and lots of pepper and fry over a medium heat for about 8 minutes, or until softened and lightly browned, stirring regularly. Add the garlic and cook for 1 minute, then stir in the pesto and cook for 1 minute more, stirring constantly.Tip the tomatoes into the casserole, then fill the tomato tin with water and pour into the pan. Add the pasta and bring to a simmer, stirring regularly. Cover with a lid, or if you prefer tip into a baking dish and cover with foil, and bake for 20 minutes. Take the casserole out of the oven and stir in the spinach, a handful at a time. Once all the spinach has been mixed in, sprinkle the cheese and pine nuts over the top. Return to the oven and cook, uncovered, for a further 10 minutes, until the pasta is tender. Preheat the oven to 200C/180 Fan/Gas 6. Preheat the oven to 200C/180 Fan/Gas 6. Heat the oil in a flameproof casserole. Add the onion, pepper, courgette and aubergine, season with a little salt and lots of pepper and fry over a medium heat for about 8 minutes, or until softened and lightly browned, stirring regularly. Add the garlic and cook for 1 minute, then stir in the pesto and cook for 1 minute more, stirring constantly. Heat the oil in a flameproof casserole. Add the onion, pepper, courgette and aubergine, season with a little salt and lots of pepper and fry over a medium heat for about 8 minutes, or until softened and lightly browned, stirring regularly. Add the garlic and cook for 1 minute, then stir in the pesto and cook for 1 minute more, stirring constantly. Tip the tomatoes into the casserole, then fill the tomato tin with water and pour into the pan. Add the pasta and bring to a simmer, stirring regularly. Cover with a lid, or if you prefer tip into a baking dish and cover with foil, and bake for 20 minutes. Tip the tomatoes into the casserole, then fill the tomato tin with water and pour into the pan. Add the pasta and bring to a simmer, stirring regularly. Cover with a lid, or if you prefer tip into a baking dish and cover with foil, and bake for 20 minutes. Take the casserole out of the oven and stir in the spinach, a handful at a time. Once all the spinach has been mixed in, sprinkle the cheese and pine nuts over the top. Return to the oven and cook, uncovered, for a further 10 minutes, until the pasta is tender. Take the casserole out of the oven and stir in the spinach, a handful at a time. Once all the spinach has been mixed in, sprinkle the cheese and pine nuts over the top. Return to the oven and cook, uncovered, for a further 10 minutes, until the pasta is tender. Recipe tips If you don’t have wholewheat penne, use another shape, such as fusilli. You can also use traditional pasta, but the overall fibre content won’t be quite as high. The red pesto adds lots of flavour; green basil pesto also works well."
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} | fc6172af456b4f572ad1df421f4fe7ea9acb85fca7996bf81ff349b97724b39e | Apple and pear compôte with granola recipe
An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/compote_yoghurt_granola_48732_16x9.jpg You could add some raisins and sultanas to the granola, if liked, once it is cooled and broken into clusters. Serve the granola and compôte with your favourite yoghurt. 220g/8oz jumbo porridge oats 60g/2¼oz mixed nuts (such as almonds and walnuts), roughly chopped 80g/3oz honey or maple syrup 1 tbsp olive oil ½ tsp vanilla extract pinch salt 1 free-range egg white 220g/8oz jumbo porridge oats 60g/2¼oz mixed nuts (such as almonds and walnuts), roughly chopped 80g/3oz honey or maple syrup 1 tbsp olive oil ½ tsp vanilla extract pinch salt 1 free-range egg white 300g/10½oz apple and/or pear, peeled and diced (about 1 large apple plus 2 medium pears) small handful (about 150g/5½oz) frozen or fresh berries 25g/1oz honey or 1 tbsp sugar 1 tsp vanilla extract 300g/10½oz apple and/or pear, peeled and diced (about 1 large apple plus 2 medium pears) small handful (about 150g/5½oz) frozen or fresh berries 25g/1oz honey or 1 tbsp sugar 1 tsp vanilla extract yoghurt yoghurt Method Preheat the oven to 150C/140C Fan/Gas 2 and line a baking tray with baking paper. In a large bowl, combine the oats and chopped nuts. In a small saucepan, melt and whisk together the honey or maple syrup, oil, vanilla extract, and a pinch of salt. Add the wet mixture to the dry ingredients and stir thoroughly until everything is well coated. In a separate small bowl, beat the egg white until frothy, then add to the granola mixture and mix until evenly combined. Spread the granola in an even layer on the prepared baking tray. Bake in the preheated oven for about 30 minutes, stirring gently halfway through, until golden-brown. Allow the granola to cool completely on the baking tray (it will become crunchy as it cools) before breaking it into clusters. Store in an airtight container. To make the compôte, put the chopped fruit and the berries into a saucepan, add the honey or sugar and cook over a medium heat for about 8 minutes, stirring often. Bring to the boil and cook for a couple of minutes. Mash gently with a fork to break up the fruit. Remove from the heat and stir in the vanilla extract. Leave to cool and store in a jar in the fridge for up to 4 days. Serve the compôte and granola on top of yoghurt. Preheat the oven to 150C/140C Fan/Gas 2 and line a baking tray with baking paper. Preheat the oven to 150C/140C Fan/Gas 2 and line a baking tray with baking paper. In a large bowl, combine the oats and chopped nuts. In a large bowl, combine the oats and chopped nuts. In a small saucepan, melt and whisk together the honey or maple syrup, oil, vanilla extract, and a pinch of salt. In a small saucepan, melt and whisk together the honey or maple syrup, oil, vanilla extract, and a pinch of salt. Add the wet mixture to the dry ingredients and stir thoroughly until everything is well coated. Add the wet mixture to the dry ingredients and stir thoroughly until everything is well coated. In a separate small bowl, beat the egg white until frothy, then add to the granola mixture and mix until evenly combined. Spread the granola in an even layer on the prepared baking tray. Bake in the preheated oven for about 30 minutes, stirring gently halfway through, until golden-brown. In a separate small bowl, beat the egg white until frothy, then add to the granola mixture and mix until evenly combined. Spread the granola in an even layer on the prepared baking tray. Bake in the preheated oven for about 30 minutes, stirring gently halfway through, until golden-brown. Allow the granola to cool completely on the baking tray (it will become crunchy as it cools) before breaking it into clusters. Store in an airtight container. Allow the granola to cool completely on the baking tray (it will become crunchy as it cools) before breaking it into clusters. Store in an airtight container. To make the compôte, put the chopped fruit and the berries into a saucepan, add the honey or sugar and cook over a medium heat for about 8 minutes, stirring often. To make the compôte, put the chopped fruit and the berries into a saucepan, add the honey or sugar and cook over a medium heat for about 8 minutes, stirring often. Bring to the boil and cook for a couple of minutes. Mash gently with a fork to break up the fruit. Bring to the boil and cook for a couple of minutes. Mash gently with a fork to break up the fruit. Remove from the heat and stir in the vanilla extract. Leave to cool and store in a jar in the fridge for up to 4 days. Serve the compôte and granola on top of yoghurt. Remove from the heat and stir in the vanilla extract. Leave to cool and store in a jar in the fridge for up to 4 days. Serve the compôte and granola on top of yoghurt. | {
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"title": "Apple and pear compôte with granola recipe",
"content": "An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/compote_yoghurt_granola_48732_16x9.jpg You could add some raisins and sultanas to the granola, if liked, once it is cooled and broken into clusters. Serve the granola and compôte with your favourite yoghurt. 220g/8oz jumbo porridge oats 60g/2¼oz mixed nuts (such as almonds and walnuts), roughly chopped 80g/3oz honey or maple syrup 1 tbsp olive oil ½ tsp vanilla extract pinch salt 1 free-range egg white 220g/8oz jumbo porridge oats 60g/2¼oz mixed nuts (such as almonds and walnuts), roughly chopped 80g/3oz honey or maple syrup 1 tbsp olive oil ½ tsp vanilla extract pinch salt 1 free-range egg white 300g/10½oz apple and/or pear, peeled and diced (about 1 large apple plus 2 medium pears) small handful (about 150g/5½oz) frozen or fresh berries 25g/1oz honey or 1 tbsp sugar 1 tsp vanilla extract 300g/10½oz apple and/or pear, peeled and diced (about 1 large apple plus 2 medium pears) small handful (about 150g/5½oz) frozen or fresh berries 25g/1oz honey or 1 tbsp sugar 1 tsp vanilla extract yoghurt yoghurt Method Preheat the oven to 150C/140C Fan/Gas 2 and line a baking tray with baking paper. In a large bowl, combine the oats and chopped nuts. In a small saucepan, melt and whisk together the honey or maple syrup, oil, vanilla extract, and a pinch of salt. Add the wet mixture to the dry ingredients and stir thoroughly until everything is well coated. In a separate small bowl, beat the egg white until frothy, then add to the granola mixture and mix until evenly combined. Spread the granola in an even layer on the prepared baking tray. Bake in the preheated oven for about 30 minutes, stirring gently halfway through, until golden-brown. Allow the granola to cool completely on the baking tray (it will become crunchy as it cools) before breaking it into clusters. Store in an airtight container. To make the compôte, put the chopped fruit and the berries into a saucepan, add the honey or sugar and cook over a medium heat for about 8 minutes, stirring often. Bring to the boil and cook for a couple of minutes. Mash gently with a fork to break up the fruit. Remove from the heat and stir in the vanilla extract. Leave to cool and store in a jar in the fridge for up to 4 days. Serve the compôte and granola on top of yoghurt. Preheat the oven to 150C/140C Fan/Gas 2 and line a baking tray with baking paper. Preheat the oven to 150C/140C Fan/Gas 2 and line a baking tray with baking paper. In a large bowl, combine the oats and chopped nuts. In a large bowl, combine the oats and chopped nuts. In a small saucepan, melt and whisk together the honey or maple syrup, oil, vanilla extract, and a pinch of salt. In a small saucepan, melt and whisk together the honey or maple syrup, oil, vanilla extract, and a pinch of salt. Add the wet mixture to the dry ingredients and stir thoroughly until everything is well coated. Add the wet mixture to the dry ingredients and stir thoroughly until everything is well coated. In a separate small bowl, beat the egg white until frothy, then add to the granola mixture and mix until evenly combined. Spread the granola in an even layer on the prepared baking tray. Bake in the preheated oven for about 30 minutes, stirring gently halfway through, until golden-brown. In a separate small bowl, beat the egg white until frothy, then add to the granola mixture and mix until evenly combined. Spread the granola in an even layer on the prepared baking tray. Bake in the preheated oven for about 30 minutes, stirring gently halfway through, until golden-brown. Allow the granola to cool completely on the baking tray (it will become crunchy as it cools) before breaking it into clusters. Store in an airtight container. Allow the granola to cool completely on the baking tray (it will become crunchy as it cools) before breaking it into clusters. Store in an airtight container. To make the compôte, put the chopped fruit and the berries into a saucepan, add the honey or sugar and cook over a medium heat for about 8 minutes, stirring often. To make the compôte, put the chopped fruit and the berries into a saucepan, add the honey or sugar and cook over a medium heat for about 8 minutes, stirring often. Bring to the boil and cook for a couple of minutes. Mash gently with a fork to break up the fruit. Bring to the boil and cook for a couple of minutes. Mash gently with a fork to break up the fruit. Remove from the heat and stir in the vanilla extract. Leave to cool and store in a jar in the fridge for up to 4 days. Serve the compôte and granola on top of yoghurt. Remove from the heat and stir in the vanilla extract. Leave to cool and store in a jar in the fridge for up to 4 days. Serve the compôte and granola on top of yoghurt."
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} | 4216ac4e10077d05c7f41412db39a6449d45454e563b68fde623b0ecd0ad1807 | Homemade beans on toast recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemade_beans_on_toast_39014_16x9.jpg Making your own beans on toast is so easy and you can control how much salt and sugar you add. Mix up the spices and type of bean to your taste. ½ onion, finely chopped½ clove garlic, sliced1 tbsp extra virgin olive oil1 tomato, chopped1 x 400g tin pinto beans, drained and rinsed½ tsp smoked paprikasea salt and freshly ground black pepper1 slice sourdough, toasted ½ onion, finely chopped ½ clove garlic, sliced 1 tbsp extra virgin olive oil 1 tomato, chopped 1 x 400g tin pinto beans, drained and rinsed ½ tsp smoked paprika sea salt and freshly ground black pepper 1 slice sourdough, toasted Method Fry the onions and garlic in a little oil until soft, add the tomato, beans and a dash of water and cook for 10 minutes until almost dry. Add ½ tsp smoked paprika and a drizzle more olive oil and season with salt and pepper. Pour the beans on top of the toast and eat straight away. Fry the onions and garlic in a little oil until soft, add the tomato, beans and a dash of water and cook for 10 minutes until almost dry. Add ½ tsp smoked paprika and a drizzle more olive oil and season with salt and pepper. Fry the onions and garlic in a little oil until soft, add the tomato, beans and a dash of water and cook for 10 minutes until almost dry. Add ½ tsp smoked paprika and a drizzle more olive oil and season with salt and pepper. Pour the beans on top of the toast and eat straight away. Pour the beans on top of the toast and eat straight away. | {
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"title": "Homemade beans on toast recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemade_beans_on_toast_39014_16x9.jpg Making your own beans on toast is so easy and you can control how much salt and sugar you add. Mix up the spices and type of bean to your taste. ½ onion, finely chopped½ clove garlic, sliced1 tbsp extra virgin olive oil1 tomato, chopped1 x 400g tin pinto beans, drained and rinsed½ tsp smoked paprikasea salt and freshly ground black pepper1 slice sourdough, toasted ½ onion, finely chopped ½ clove garlic, sliced 1 tbsp extra virgin olive oil 1 tomato, chopped 1 x 400g tin pinto beans, drained and rinsed ½ tsp smoked paprika sea salt and freshly ground black pepper 1 slice sourdough, toasted Method Fry the onions and garlic in a little oil until soft, add the tomato, beans and a dash of water and cook for 10 minutes until almost dry. Add ½ tsp smoked paprika and a drizzle more olive oil and season with salt and pepper. Pour the beans on top of the toast and eat straight away. Fry the onions and garlic in a little oil until soft, add the tomato, beans and a dash of water and cook for 10 minutes until almost dry. Add ½ tsp smoked paprika and a drizzle more olive oil and season with salt and pepper. Fry the onions and garlic in a little oil until soft, add the tomato, beans and a dash of water and cook for 10 minutes until almost dry. Add ½ tsp smoked paprika and a drizzle more olive oil and season with salt and pepper. Pour the beans on top of the toast and eat straight away. Pour the beans on top of the toast and eat straight away."
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} | 95d459f7e1e7b3a89bcd39469ba21a19e62185ce5c1cf7357e25b85d4aa5f868 | Silken tofu smoothie bowl recipe
An average of 4.0 out of 5 stars from 2 ratings Silken tofu makes for the perfect high-protein smoothie bowl to start the day. You will hardly taste the tofu, but it brings lots of protein and creamy texture to the party. In this recipe I’ve used frozen mixed berries, but any frozen fruit of your choice would work. This would change the nutritional content slightly though. Each serving provides 223 kcal, 14.6g protein, 15.7g carbohydrate (of which 14g sugars), 8.6g fat (of which 0.9g saturates), 6.5g fibre and 0.02g salt. 300g/10½oz silken tofu 300g/10½oz frozen mixed berries (plus extra to serve, if desired)1 frozen banana (about 80g/2⅓oz)10g/⅓oz chia seeds, to serve 300g/10½oz silken tofu 300g/10½oz frozen mixed berries (plus extra to serve, if desired) 1 frozen banana (about 80g/2⅓oz) 10g/⅓oz chia seeds, to serve Method Put all the ingredients into a blender and process until smooth, scraping down the sides once or twice.Divide the mixture between two serving bowls. Top with the chia seeds and extra mixed berries (if using). Serve immediately. Put all the ingredients into a blender and process until smooth, scraping down the sides once or twice. Put all the ingredients into a blender and process until smooth, scraping down the sides once or twice. Divide the mixture between two serving bowls. Top with the chia seeds and extra mixed berries (if using). Serve immediately. Divide the mixture between two serving bowls. Top with the chia seeds and extra mixed berries (if using). Serve immediately. Recipe tips If you're not a fan of chia seeds, no worries, you can simply skip them as a topping. It won't affect the recipe, but it will reduce the protein content slightly. | {
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"title": "Silken tofu smoothie bowl recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings Silken tofu makes for the perfect high-protein smoothie bowl to start the day. You will hardly taste the tofu, but it brings lots of protein and creamy texture to the party. In this recipe I’ve used frozen mixed berries, but any frozen fruit of your choice would work. This would change the nutritional content slightly though. Each serving provides 223 kcal, 14.6g protein, 15.7g carbohydrate (of which 14g sugars), 8.6g fat (of which 0.9g saturates), 6.5g fibre and 0.02g salt. 300g/10½oz silken tofu 300g/10½oz frozen mixed berries (plus extra to serve, if desired)1 frozen banana (about 80g/2⅓oz)10g/⅓oz chia seeds, to serve 300g/10½oz silken tofu 300g/10½oz frozen mixed berries (plus extra to serve, if desired) 1 frozen banana (about 80g/2⅓oz) 10g/⅓oz chia seeds, to serve Method Put all the ingredients into a blender and process until smooth, scraping down the sides once or twice.Divide the mixture between two serving bowls. Top with the chia seeds and extra mixed berries (if using). Serve immediately. Put all the ingredients into a blender and process until smooth, scraping down the sides once or twice. Put all the ingredients into a blender and process until smooth, scraping down the sides once or twice. Divide the mixture between two serving bowls. Top with the chia seeds and extra mixed berries (if using). Serve immediately. Divide the mixture between two serving bowls. Top with the chia seeds and extra mixed berries (if using). Serve immediately. Recipe tips If you're not a fan of chia seeds, no worries, you can simply skip them as a topping. It won't affect the recipe, but it will reduce the protein content slightly."
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} | 09f6bcd37d109c1102a9696e316146404599371e13ac607cdb69ba907940f933 | Banana smoothie recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_smoothie_46616_16x9.jpg This energy-boosting banana smoothie has a hint of cinnamon and can easily be made vegan by using dairy-free milk. Each serving provides 335 kcal, 12g protein, 52g carbohydrates (of which 49g sugars), 8g fat (of which 5g saturates), 6g fibre and 0.3g salt. 1 banana, peeled, sliced and frozen250ml/9fl oz milk or dairy-free alternative, such as oat milk, chilled½ tsp ground cinnamon 4 soft, dried apricots2 tsp fresh lime juice1 tsp coconut oil, at room temperature (optional) 1 banana, peeled, sliced and frozen 250ml/9fl oz milk or dairy-free alternative, such as oat milk, chilled ½ tsp ground cinnamon 4 soft, dried apricots 2 tsp fresh lime juice 1 tsp coconut oil, at room temperature (optional) Method Place all of the ingredients in a blender, adding the coconut oil last (if using). Start to blend at a low speed, gradually increasing until the smoothie is thick and creamy.Pour into a chilled glass and serve. Place all of the ingredients in a blender, adding the coconut oil last (if using). Start to blend at a low speed, gradually increasing until the smoothie is thick and creamy. Place all of the ingredients in a blender, adding the coconut oil last (if using). Start to blend at a low speed, gradually increasing until the smoothie is thick and creamy. Pour into a chilled glass and serve. Pour into a chilled glass and serve. Recipe tips Frozen bananas chill the smoothie and help to make it extra thick and creamy. If you have a surplus of ripe bananas, or you make a lot of smoothies, keep a sealed bag of peeled and sliced bananas in the freezer ready to use. Adding ice will dilute the flavour of the smoothie. Instead, use chilled ingredients and pop your glass in the freezer for 30 minutes before serving. | {
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"title": "Banana smoothie recipe",
"content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_smoothie_46616_16x9.jpg This energy-boosting banana smoothie has a hint of cinnamon and can easily be made vegan by using dairy-free milk. Each serving provides 335 kcal, 12g protein, 52g carbohydrates (of which 49g sugars), 8g fat (of which 5g saturates), 6g fibre and 0.3g salt. 1 banana, peeled, sliced and frozen250ml/9fl oz milk or dairy-free alternative, such as oat milk, chilled½ tsp ground cinnamon 4 soft, dried apricots2 tsp fresh lime juice1 tsp coconut oil, at room temperature (optional) 1 banana, peeled, sliced and frozen 250ml/9fl oz milk or dairy-free alternative, such as oat milk, chilled ½ tsp ground cinnamon 4 soft, dried apricots 2 tsp fresh lime juice 1 tsp coconut oil, at room temperature (optional) Method Place all of the ingredients in a blender, adding the coconut oil last (if using). Start to blend at a low speed, gradually increasing until the smoothie is thick and creamy.Pour into a chilled glass and serve. Place all of the ingredients in a blender, adding the coconut oil last (if using). Start to blend at a low speed, gradually increasing until the smoothie is thick and creamy. Place all of the ingredients in a blender, adding the coconut oil last (if using). Start to blend at a low speed, gradually increasing until the smoothie is thick and creamy. Pour into a chilled glass and serve. Pour into a chilled glass and serve. Recipe tips Frozen bananas chill the smoothie and help to make it extra thick and creamy. If you have a surplus of ripe bananas, or you make a lot of smoothies, keep a sealed bag of peeled and sliced bananas in the freezer ready to use. Adding ice will dilute the flavour of the smoothie. Instead, use chilled ingredients and pop your glass in the freezer for 30 minutes before serving."
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} | 1c5dafd209b1e56433ae7531fca123cef4247173c46d08cfe4f3f496bde89faf | Teriyaki salmon recipe
An average of 4.7 out of 5 stars from 57 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/teriyakisalmon_66107_16x9.jpg This teriyaki salmon recipe is on the table in five simple steps. Perfect for a quick weeknight supper. This meal provides 524 kcal, 35.5g protein, 39.5g carbohydrate (of which 14.5g sugars), 24.9g fat (of which 4.5g saturates), 1.4g fibre and 5.8g salt per portion. 2 salmon fillets4-5 tbsp dark soy sauce1 lime, zest and juice1 small chilli2 tbsp maple syrup1 fat garlic clove, finely chopped 1 chunk of ginger, finely chopped 1 sheet of egg noodlesbunch of coriander, chopped1 tbsp sesame oilextra lime juice 2 salmon fillets 4-5 tbsp dark soy sauce 1 lime, zest and juice 1 small chilli 2 tbsp maple syrup 1 fat garlic clove, finely chopped 1 chunk of ginger, finely chopped 1 sheet of egg noodles bunch of coriander, chopped 1 tbsp sesame oil extra lime juice Method Heat some olive oil in a pan and fry the ginger, garlic and chopped chilli. Add the zest and juice of the lime and pour in the soy sauce. Add the maple syrup and cook for 1 minute or until reduced and sticky. Meanwhile, pan-fry the two pieces of salmon for 2 minutes each side in a hot griddle pan. When the sauce is reduced add the salmon to the teriyaki sauce frying pan. Cook and drain the noodles, adding the sesame oil, seasoning and coriander and a squeeze of lime. Serve the salmon on a bed of noodles with more chopped coriander. Heat some olive oil in a pan and fry the ginger, garlic and chopped chilli. Heat some olive oil in a pan and fry the ginger, garlic and chopped chilli. Add the zest and juice of the lime and pour in the soy sauce. Add the maple syrup and cook for 1 minute or until reduced and sticky. Add the zest and juice of the lime and pour in the soy sauce. Add the maple syrup and cook for 1 minute or until reduced and sticky. Meanwhile, pan-fry the two pieces of salmon for 2 minutes each side in a hot griddle pan. Meanwhile, pan-fry the two pieces of salmon for 2 minutes each side in a hot griddle pan. When the sauce is reduced add the salmon to the teriyaki sauce frying pan. When the sauce is reduced add the salmon to the teriyaki sauce frying pan. Cook and drain the noodles, adding the sesame oil, seasoning and coriander and a squeeze of lime. Serve the salmon on a bed of noodles with more chopped coriander. Cook and drain the noodles, adding the sesame oil, seasoning and coriander and a squeeze of lime. Serve the salmon on a bed of noodles with more chopped coriander. Recipe tips Dark soy sauce is less salty than light soy sauce. If you only have light, use half the amount. Honey can be substituted if you don't have maple syrup. | {
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"title": "Teriyaki salmon recipe",
"content": "An average of 4.7 out of 5 stars from 57 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/teriyakisalmon_66107_16x9.jpg This teriyaki salmon recipe is on the table in five simple steps. Perfect for a quick weeknight supper. This meal provides 524 kcal, 35.5g protein, 39.5g carbohydrate (of which 14.5g sugars), 24.9g fat (of which 4.5g saturates), 1.4g fibre and 5.8g salt per portion. 2 salmon fillets4-5 tbsp dark soy sauce1 lime, zest and juice1 small chilli2 tbsp maple syrup1 fat garlic clove, finely chopped 1 chunk of ginger, finely chopped 1 sheet of egg noodlesbunch of coriander, chopped1 tbsp sesame oilextra lime juice 2 salmon fillets 4-5 tbsp dark soy sauce 1 lime, zest and juice 1 small chilli 2 tbsp maple syrup 1 fat garlic clove, finely chopped 1 chunk of ginger, finely chopped 1 sheet of egg noodles bunch of coriander, chopped 1 tbsp sesame oil extra lime juice Method Heat some olive oil in a pan and fry the ginger, garlic and chopped chilli. Add the zest and juice of the lime and pour in the soy sauce. Add the maple syrup and cook for 1 minute or until reduced and sticky. Meanwhile, pan-fry the two pieces of salmon for 2 minutes each side in a hot griddle pan. When the sauce is reduced add the salmon to the teriyaki sauce frying pan. Cook and drain the noodles, adding the sesame oil, seasoning and coriander and a squeeze of lime. Serve the salmon on a bed of noodles with more chopped coriander. Heat some olive oil in a pan and fry the ginger, garlic and chopped chilli. Heat some olive oil in a pan and fry the ginger, garlic and chopped chilli. Add the zest and juice of the lime and pour in the soy sauce. Add the maple syrup and cook for 1 minute or until reduced and sticky. Add the zest and juice of the lime and pour in the soy sauce. Add the maple syrup and cook for 1 minute or until reduced and sticky. Meanwhile, pan-fry the two pieces of salmon for 2 minutes each side in a hot griddle pan. Meanwhile, pan-fry the two pieces of salmon for 2 minutes each side in a hot griddle pan. When the sauce is reduced add the salmon to the teriyaki sauce frying pan. When the sauce is reduced add the salmon to the teriyaki sauce frying pan. Cook and drain the noodles, adding the sesame oil, seasoning and coriander and a squeeze of lime. Serve the salmon on a bed of noodles with more chopped coriander. Cook and drain the noodles, adding the sesame oil, seasoning and coriander and a squeeze of lime. Serve the salmon on a bed of noodles with more chopped coriander. Recipe tips Dark soy sauce is less salty than light soy sauce. If you only have light, use half the amount. Honey can be substituted if you don't have maple syrup."
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} | 1ff91431badfd14cc800d5e05cabca10bf1854aa5c11692588a5fa99a7783d52 | Stems and herbs pesto recipe
An average of 4.7 out of 5 stars from 3 ratings This simple pesto dish uses up leftover broccoli stems, herbs and greens. 1–2 broccoli stems, roughly chopped4 garlic cloves, left whole and unpeeled2 tbsp extra virgin olive oil, plus extra for drizzling200g/7oz dried pappardelle2–3 large handfuls of mixed greens and soft herbs 30g/1oz sunflower or pumpkin seeds, toasted, plus extra to serve 3 tbsp nutritional yeast1 tbsp grated Parmesan, plus extra to serve1 lemon, zest and juice50ml–100ml/2fl oz–3½fl oz olive oil1 tbsp unsalted buttersalt 1–2 broccoli stems, roughly chopped 4 garlic cloves, left whole and unpeeled 2 tbsp extra virgin olive oil, plus extra for drizzling 200g/7oz dried pappardelle 2–3 large handfuls of mixed greens and soft herbs 30g/1oz sunflower or pumpkin seeds, toasted, plus extra to serve 3 tbsp nutritional yeast 1 tbsp grated Parmesan, plus extra to serve 1 lemon, zest and juice 50ml–100ml/2fl oz–3½fl oz olive oil 1 tbsp unsalted butter salt Method Preheat the oven to 180C/160C Fan/Gas 4. Line a roasting tin with baking paper.Put the broccoli stems and garlic in the tin, drizzle with the 2tbsp of olive oil and roast for 10–12 minutes, until lightly charred and the broccoli stems are soft. Set aside to cool for 5 minutes.Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Drain, reserving 50ml/2fl oz pasta cooking water.Squeeze the garlic from its skin into a food processor or blender. Blend with the broccoli stems, most of the mixed greens and herbs (reserving some for the garnish), seeds, nutritional yeast, Parmesan and lemon juice. With the motor running, drizzle in oil and the reserved pasta water until the pesto is very smooth.Return the drained pasta to its pan over a low heat and gently stir in the butter. Add the pesto and lemon zest and stir to coat the pasta. Serve topped with more toasted seeds, Parmesan and herbs. Transfer any leftover pesto to a sterilised jar, pour in a 1cm/½in layer of olive oil and store in the fridge for up to 2 weeks. Preheat the oven to 180C/160C Fan/Gas 4. Line a roasting tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a roasting tin with baking paper. Put the broccoli stems and garlic in the tin, drizzle with the 2tbsp of olive oil and roast for 10–12 minutes, until lightly charred and the broccoli stems are soft. Set aside to cool for 5 minutes. Put the broccoli stems and garlic in the tin, drizzle with the 2tbsp of olive oil and roast for 10–12 minutes, until lightly charred and the broccoli stems are soft. Set aside to cool for 5 minutes. Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Drain, reserving 50ml/2fl oz pasta cooking water. Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Drain, reserving 50ml/2fl oz pasta cooking water. Squeeze the garlic from its skin into a food processor or blender. Blend with the broccoli stems, most of the mixed greens and herbs (reserving some for the garnish), seeds, nutritional yeast, Parmesan and lemon juice. With the motor running, drizzle in oil and the reserved pasta water until the pesto is very smooth. Squeeze the garlic from its skin into a food processor or blender. Blend with the broccoli stems, most of the mixed greens and herbs (reserving some for the garnish), seeds, nutritional yeast, Parmesan and lemon juice. With the motor running, drizzle in oil and the reserved pasta water until the pesto is very smooth. Return the drained pasta to its pan over a low heat and gently stir in the butter. Add the pesto and lemon zest and stir to coat the pasta. Serve topped with more toasted seeds, Parmesan and herbs. Transfer any leftover pesto to a sterilised jar, pour in a 1cm/½in layer of olive oil and store in the fridge for up to 2 weeks. Return the drained pasta to its pan over a low heat and gently stir in the butter. Add the pesto and lemon zest and stir to coat the pasta. Serve topped with more toasted seeds, Parmesan and herbs. Transfer any leftover pesto to a sterilised jar, pour in a 1cm/½in layer of olive oil and store in the fridge for up to 2 weeks. Recipe tips Leftover spinach, carrot tops or celery leaves can all be used instead of herbs. Use gluten-free pasta if you prefer. | {
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"title": "Stems and herbs pesto recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings This simple pesto dish uses up leftover broccoli stems, herbs and greens. 1–2 broccoli stems, roughly chopped4 garlic cloves, left whole and unpeeled2 tbsp extra virgin olive oil, plus extra for drizzling200g/7oz dried pappardelle2–3 large handfuls of mixed greens and soft herbs 30g/1oz sunflower or pumpkin seeds, toasted, plus extra to serve 3 tbsp nutritional yeast1 tbsp grated Parmesan, plus extra to serve1 lemon, zest and juice50ml–100ml/2fl oz–3½fl oz olive oil1 tbsp unsalted buttersalt 1–2 broccoli stems, roughly chopped 4 garlic cloves, left whole and unpeeled 2 tbsp extra virgin olive oil, plus extra for drizzling 200g/7oz dried pappardelle 2–3 large handfuls of mixed greens and soft herbs 30g/1oz sunflower or pumpkin seeds, toasted, plus extra to serve 3 tbsp nutritional yeast 1 tbsp grated Parmesan, plus extra to serve 1 lemon, zest and juice 50ml–100ml/2fl oz–3½fl oz olive oil 1 tbsp unsalted butter salt Method Preheat the oven to 180C/160C Fan/Gas 4. Line a roasting tin with baking paper.Put the broccoli stems and garlic in the tin, drizzle with the 2tbsp of olive oil and roast for 10–12 minutes, until lightly charred and the broccoli stems are soft. Set aside to cool for 5 minutes.Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Drain, reserving 50ml/2fl oz pasta cooking water.Squeeze the garlic from its skin into a food processor or blender. Blend with the broccoli stems, most of the mixed greens and herbs (reserving some for the garnish), seeds, nutritional yeast, Parmesan and lemon juice. With the motor running, drizzle in oil and the reserved pasta water until the pesto is very smooth.Return the drained pasta to its pan over a low heat and gently stir in the butter. Add the pesto and lemon zest and stir to coat the pasta. Serve topped with more toasted seeds, Parmesan and herbs. Transfer any leftover pesto to a sterilised jar, pour in a 1cm/½in layer of olive oil and store in the fridge for up to 2 weeks. Preheat the oven to 180C/160C Fan/Gas 4. Line a roasting tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a roasting tin with baking paper. Put the broccoli stems and garlic in the tin, drizzle with the 2tbsp of olive oil and roast for 10–12 minutes, until lightly charred and the broccoli stems are soft. Set aside to cool for 5 minutes. Put the broccoli stems and garlic in the tin, drizzle with the 2tbsp of olive oil and roast for 10–12 minutes, until lightly charred and the broccoli stems are soft. Set aside to cool for 5 minutes. Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Drain, reserving 50ml/2fl oz pasta cooking water. Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Drain, reserving 50ml/2fl oz pasta cooking water. Squeeze the garlic from its skin into a food processor or blender. Blend with the broccoli stems, most of the mixed greens and herbs (reserving some for the garnish), seeds, nutritional yeast, Parmesan and lemon juice. With the motor running, drizzle in oil and the reserved pasta water until the pesto is very smooth. Squeeze the garlic from its skin into a food processor or blender. Blend with the broccoli stems, most of the mixed greens and herbs (reserving some for the garnish), seeds, nutritional yeast, Parmesan and lemon juice. With the motor running, drizzle in oil and the reserved pasta water until the pesto is very smooth. Return the drained pasta to its pan over a low heat and gently stir in the butter. Add the pesto and lemon zest and stir to coat the pasta. Serve topped with more toasted seeds, Parmesan and herbs. Transfer any leftover pesto to a sterilised jar, pour in a 1cm/½in layer of olive oil and store in the fridge for up to 2 weeks. Return the drained pasta to its pan over a low heat and gently stir in the butter. Add the pesto and lemon zest and stir to coat the pasta. Serve topped with more toasted seeds, Parmesan and herbs. Transfer any leftover pesto to a sterilised jar, pour in a 1cm/½in layer of olive oil and store in the fridge for up to 2 weeks. Recipe tips Leftover spinach, carrot tops or celery leaves can all be used instead of herbs. Use gluten-free pasta if you prefer."
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} | e49b9c64cdd141c9660c3af4e415d32bbdb7c17f1772080b8796e6a24b935118 | Tuna pasta salad recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_and_sweetcorn_pasta_75779_16x9.jpg A whole wheat tuna pasta salad recipe that's ready in 10 minutes. Perfect for kids packed lunches. Each serving provides 230kcal, 16g protein, 28g carbohydrate (of which 3g sugars), 5g fat (of which 0.6g saturates), 5g fibre and 0.1g salt. 150g/5oz whole wheat pasta, cooked according to packet instructions150g/5oz frozen or tinned sweetcorn 150g/5½oz tinned tuna in spring water, drained2 tbsp plain yoghurt1 tbsp mayonnaisefreshly ground black peppersqueeze lemon (optional) 150g/5oz whole wheat pasta, cooked according to packet instructions 150g/5oz frozen or tinned sweetcorn 150g/5½oz tinned tuna in spring water, drained 2 tbsp plain yoghurt 1 tbsp mayonnaise freshly ground black pepper squeeze lemon (optional) Method Mix all the ingredients together until thoroughly combined. Transfer to a sealed plastic tub and keep in the fridge. Mix all the ingredients together until thoroughly combined. Transfer to a sealed plastic tub and keep in the fridge. Mix all the ingredients together until thoroughly combined. Transfer to a sealed plastic tub and keep in the fridge. Recipe tips If you're serving this pasta salad straightaway, cool the cooked pasta under cold running water to cool. | {
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"title": "Tuna pasta salad 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/tuna_and_sweetcorn_pasta_75779_16x9.jpg A whole wheat tuna pasta salad recipe that's ready in 10 minutes. Perfect for kids packed lunches. Each serving provides 230kcal, 16g protein, 28g carbohydrate (of which 3g sugars), 5g fat (of which 0.6g saturates), 5g fibre and 0.1g salt. 150g/5oz whole wheat pasta, cooked according to packet instructions150g/5oz frozen or tinned sweetcorn 150g/5½oz tinned tuna in spring water, drained2 tbsp plain yoghurt1 tbsp mayonnaisefreshly ground black peppersqueeze lemon (optional) 150g/5oz whole wheat pasta, cooked according to packet instructions 150g/5oz frozen or tinned sweetcorn 150g/5½oz tinned tuna in spring water, drained 2 tbsp plain yoghurt 1 tbsp mayonnaise freshly ground black pepper squeeze lemon (optional) Method Mix all the ingredients together until thoroughly combined. Transfer to a sealed plastic tub and keep in the fridge. Mix all the ingredients together until thoroughly combined. Transfer to a sealed plastic tub and keep in the fridge. Mix all the ingredients together until thoroughly combined. Transfer to a sealed plastic tub and keep in the fridge. Recipe tips If you're serving this pasta salad straightaway, cool the cooked pasta under cold running water to cool."
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} | 0d3c9bbb3bba472149336e70ea602cbf22dfc6c927dead8b78682f292178f1bd | Store cupboard curry recipe
An average of 3.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/storecupboard_curry_38647_16x9.jpg This rustle-up number makes use of any bits you’ve got kicking around in the cupboard and freezer to make a knockout curry consisting of sweetcorn, peas and chickpeas. Warming, mellow and sweet, the coconut milk makes this incredibly creamy. This recipe is part of a Vegan budget meal plan for two. In March 2023, this recipe was costed at an average of £1.90 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 125g/4½oz long grain rice2 tbsp olive oil1 red onion, finely chopped2 garlic cloves, finely chopped or grated1 tsp ground paprika1 tsp ground turmeric½ x 400g tin chickpeas, drained and rinsed75g/2½oz frozen peas 75g/2½oz frozen sweetcorn½ x 400g tin coconut milk¼ lime, juice only10g/⅓oz fresh coriander, roughly choppedsalt and ground black pepper 125g/4½oz long grain rice 2 tbsp olive oil 1 red onion, finely chopped 2 garlic cloves, finely chopped or grated 1 tsp ground paprika 1 tsp ground turmeric ½ x 400g tin chickpeas, drained and rinsed 75g/2½oz frozen peas 75g/2½oz frozen sweetcorn ½ x 400g tin coconut milk ¼ lime, juice only 10g/⅓oz fresh coriander, roughly chopped salt and ground black pepper Method Put the rice is a sieve and run under cold water until the water runs clear. Fill a large saucepan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring it to a boil for 2 minutes over a high heat. Once boiling, lower the heat, put a lid on, and simmer for 12 minutes. Turn off the heat, and leave the rice to steam. Meanwhile, add the olive oil to a large frying pan and fry the onion over a medium heat for 4–5 minutes, or until beginning to soften. Add the garlic and fry for 1–2 minutes until fragrant. Add the paprika and turmeric and warm through for a moment before adding the drained chickpeas, peas, sweetcorn and coconut milk. Simmer for 5–7 minutes, or until the peas and sweetcorn are tender. Season generously with salt and pepper, turn off the heat and squeeze in the lime juice. Serve sprinkled with chopped coriander and the cooked rice. Put the rice is a sieve and run under cold water until the water runs clear. Fill a large saucepan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring it to a boil for 2 minutes over a high heat. Once boiling, lower the heat, put a lid on, and simmer for 12 minutes. Turn off the heat, and leave the rice to steam. Put the rice is a sieve and run under cold water until the water runs clear. Fill a large saucepan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring it to a boil for 2 minutes over a high heat. Once boiling, lower the heat, put a lid on, and simmer for 12 minutes. Turn off the heat, and leave the rice to steam. Meanwhile, add the olive oil to a large frying pan and fry the onion over a medium heat for 4–5 minutes, or until beginning to soften. Add the garlic and fry for 1–2 minutes until fragrant. Add the paprika and turmeric and warm through for a moment before adding the drained chickpeas, peas, sweetcorn and coconut milk. Meanwhile, add the olive oil to a large frying pan and fry the onion over a medium heat for 4–5 minutes, or until beginning to soften. Add the garlic and fry for 1–2 minutes until fragrant. Add the paprika and turmeric and warm through for a moment before adding the drained chickpeas, peas, sweetcorn and coconut milk. Simmer for 5–7 minutes, or until the peas and sweetcorn are tender. Season generously with salt and pepper, turn off the heat and squeeze in the lime juice. Serve sprinkled with chopped coriander and the cooked rice. Simmer for 5–7 minutes, or until the peas and sweetcorn are tender. Season generously with salt and pepper, turn off the heat and squeeze in the lime juice. Serve sprinkled with chopped coriander and the cooked rice. Recipe tips If following the meal plan, the remaining chickpeas, coconut milk, lime and coriander will be used in other recipes. Reserve the stalks of the coriander for use in the coconut dal. | {
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"title": "Store cupboard curry recipe",
"content": "An average of 3.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/storecupboard_curry_38647_16x9.jpg This rustle-up number makes use of any bits you’ve got kicking around in the cupboard and freezer to make a knockout curry consisting of sweetcorn, peas and chickpeas. Warming, mellow and sweet, the coconut milk makes this incredibly creamy. This recipe is part of a Vegan budget meal plan for two. In March 2023, this recipe was costed at an average of £1.90 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 125g/4½oz long grain rice2 tbsp olive oil1 red onion, finely chopped2 garlic cloves, finely chopped or grated1 tsp ground paprika1 tsp ground turmeric½ x 400g tin chickpeas, drained and rinsed75g/2½oz frozen peas 75g/2½oz frozen sweetcorn½ x 400g tin coconut milk¼ lime, juice only10g/⅓oz fresh coriander, roughly choppedsalt and ground black pepper 125g/4½oz long grain rice 2 tbsp olive oil 1 red onion, finely chopped 2 garlic cloves, finely chopped or grated 1 tsp ground paprika 1 tsp ground turmeric ½ x 400g tin chickpeas, drained and rinsed 75g/2½oz frozen peas 75g/2½oz frozen sweetcorn ½ x 400g tin coconut milk ¼ lime, juice only 10g/⅓oz fresh coriander, roughly chopped salt and ground black pepper Method Put the rice is a sieve and run under cold water until the water runs clear. Fill a large saucepan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring it to a boil for 2 minutes over a high heat. Once boiling, lower the heat, put a lid on, and simmer for 12 minutes. Turn off the heat, and leave the rice to steam. Meanwhile, add the olive oil to a large frying pan and fry the onion over a medium heat for 4–5 minutes, or until beginning to soften. Add the garlic and fry for 1–2 minutes until fragrant. Add the paprika and turmeric and warm through for a moment before adding the drained chickpeas, peas, sweetcorn and coconut milk. Simmer for 5–7 minutes, or until the peas and sweetcorn are tender. Season generously with salt and pepper, turn off the heat and squeeze in the lime juice. Serve sprinkled with chopped coriander and the cooked rice. Put the rice is a sieve and run under cold water until the water runs clear. Fill a large saucepan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring it to a boil for 2 minutes over a high heat. Once boiling, lower the heat, put a lid on, and simmer for 12 minutes. Turn off the heat, and leave the rice to steam. Put the rice is a sieve and run under cold water until the water runs clear. Fill a large saucepan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring it to a boil for 2 minutes over a high heat. Once boiling, lower the heat, put a lid on, and simmer for 12 minutes. Turn off the heat, and leave the rice to steam. Meanwhile, add the olive oil to a large frying pan and fry the onion over a medium heat for 4–5 minutes, or until beginning to soften. Add the garlic and fry for 1–2 minutes until fragrant. Add the paprika and turmeric and warm through for a moment before adding the drained chickpeas, peas, sweetcorn and coconut milk. Meanwhile, add the olive oil to a large frying pan and fry the onion over a medium heat for 4–5 minutes, or until beginning to soften. Add the garlic and fry for 1–2 minutes until fragrant. Add the paprika and turmeric and warm through for a moment before adding the drained chickpeas, peas, sweetcorn and coconut milk. Simmer for 5–7 minutes, or until the peas and sweetcorn are tender. Season generously with salt and pepper, turn off the heat and squeeze in the lime juice. Serve sprinkled with chopped coriander and the cooked rice. Simmer for 5–7 minutes, or until the peas and sweetcorn are tender. Season generously with salt and pepper, turn off the heat and squeeze in the lime juice. Serve sprinkled with chopped coriander and the cooked rice. Recipe tips If following the meal plan, the remaining chickpeas, coconut milk, lime and coriander will be used in other recipes. Reserve the stalks of the coriander for use in the coconut dal."
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} | 78ee13b317c702e7b4ea7ca1a5e7afcb3094c51411ef7e1cf03433c69aacee78 | Lemon pepper tarka dal recipe
An average of 4.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_pepper_tarka_dal_94049_16x9.jpg This creamy red lentil dal is finished with a powerful tarka – black pepper, lemon zest, curry leaves, cumin and coriander seeds tempered in ghee. Tarka is like rocket fuel for dal and is poured over at the end to add extra aromatic flavour. 200g/7oz red lentils2 tbsp ghee1 medium onion, grated1 tbsp grated ginger2 garlic cloves, crushed1 large tomato, chopped½ tsp ground turmeric½ tsp chilli powder½ tsp ground coriander ½ tsp garam masala1½ tsp salt1 litre/1¾ pint boiling waterpinch bicarbonate of soda2 tsp lemon juice1 tbsp chopped fresh coriander, to garnish 200g/7oz red lentils 2 tbsp ghee 1 medium onion, grated 1 tbsp grated ginger 2 garlic cloves, crushed 1 large tomato, chopped ½ tsp ground turmeric ½ tsp chilli powder ½ tsp ground coriander ½ tsp garam masala 1½ tsp salt 1 litre/1¾ pint boiling water pinch bicarbonate of soda 2 tsp lemon juice 1 tbsp chopped fresh coriander, to garnish 2 tbsp ghee1 tsp cumin seeds½ tsp ground black pepper8–10 fresh curry leaves 1 tbsp chopped coriander stalks1 large lemon, zest only 2 tbsp ghee 1 tsp cumin seeds ½ tsp ground black pepper 8–10 fresh curry leaves 1 tbsp chopped coriander stalks 1 large lemon, zest only Method To make the dal, wash the lentils in 2–3 changes of water. In a bowl, cover the lentils with enough boiling water to completely submerge and allow to soak for 15–20 minutes while you prepare the rest of the ingredients. Melt the ghee in a large pan and add the onions. Sauté for 10–12 minutes until the onions begin to caramelise and turn a light golden brown colour.Add the ginger, garlic, tomato, turmeric, chilli powder, ground coriander, garam masala and salt. Stir well and cook over a medium heat for 2–3 minutes.Drain the lentils of the soaking water and add them to the pan, along with 1 litre boiling water and the bicarbonate of soda (this will help soften the lentils quickly). Give everything a quick stir and cover the pan with a tight-fitting lid. Cook over a medium-low heat for 25 minutes, or until the lentils have completely softened. Stir often to prevent the dal from sticking to the base of the pan.Once the dal is cooked, add the lemon juice and beat with a balloon whisk to give it a creamy texture. If it feels too thick, add boiling water until the dal reaches your preferred consistency.Make the tarka in a separate small pan. Heat the ghee over a medium-high heat. Once the ghee is hot (not smoking), in quick succession add: cumin, black pepper, curry leaves (they will crackle so stand back), coriander stalks and lemon zest. After a few seconds, switch the heat off and immediately pour this over the hot daal. Stir well and serve garnished with chopped coriander leaves. To make the dal, wash the lentils in 2–3 changes of water. In a bowl, cover the lentils with enough boiling water to completely submerge and allow to soak for 15–20 minutes while you prepare the rest of the ingredients. To make the dal, wash the lentils in 2–3 changes of water. In a bowl, cover the lentils with enough boiling water to completely submerge and allow to soak for 15–20 minutes while you prepare the rest of the ingredients. Melt the ghee in a large pan and add the onions. Sauté for 10–12 minutes until the onions begin to caramelise and turn a light golden brown colour. Melt the ghee in a large pan and add the onions. Sauté for 10–12 minutes until the onions begin to caramelise and turn a light golden brown colour. Add the ginger, garlic, tomato, turmeric, chilli powder, ground coriander, garam masala and salt. Stir well and cook over a medium heat for 2–3 minutes. Add the ginger, garlic, tomato, turmeric, chilli powder, ground coriander, garam masala and salt. Stir well and cook over a medium heat for 2–3 minutes. Drain the lentils of the soaking water and add them to the pan, along with 1 litre boiling water and the bicarbonate of soda (this will help soften the lentils quickly). Give everything a quick stir and cover the pan with a tight-fitting lid. Cook over a medium-low heat for 25 minutes, or until the lentils have completely softened. Stir often to prevent the dal from sticking to the base of the pan. Drain the lentils of the soaking water and add them to the pan, along with 1 litre boiling water and the bicarbonate of soda (this will help soften the lentils quickly). Give everything a quick stir and cover the pan with a tight-fitting lid. Cook over a medium-low heat for 25 minutes, or until the lentils have completely softened. Stir often to prevent the dal from sticking to the base of the pan. Once the dal is cooked, add the lemon juice and beat with a balloon whisk to give it a creamy texture. If it feels too thick, add boiling water until the dal reaches your preferred consistency. Once the dal is cooked, add the lemon juice and beat with a balloon whisk to give it a creamy texture. If it feels too thick, add boiling water until the dal reaches your preferred consistency. Make the tarka in a separate small pan. Heat the ghee over a medium-high heat. Once the ghee is hot (not smoking), in quick succession add: cumin, black pepper, curry leaves (they will crackle so stand back), coriander stalks and lemon zest. After a few seconds, switch the heat off and immediately pour this over the hot daal. Stir well and serve garnished with chopped coriander leaves. Make the tarka in a separate small pan. Heat the ghee over a medium-high heat. Once the ghee is hot (not smoking), in quick succession add: cumin, black pepper, curry leaves (they will crackle so stand back), coriander stalks and lemon zest. After a few seconds, switch the heat off and immediately pour this over the hot daal. Stir well and serve garnished with chopped coriander leaves. | {
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"title": "Lemon pepper tarka dal recipe",
"content": "An average of 4.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_pepper_tarka_dal_94049_16x9.jpg This creamy red lentil dal is finished with a powerful tarka – black pepper, lemon zest, curry leaves, cumin and coriander seeds tempered in ghee. Tarka is like rocket fuel for dal and is poured over at the end to add extra aromatic flavour. 200g/7oz red lentils2 tbsp ghee1 medium onion, grated1 tbsp grated ginger2 garlic cloves, crushed1 large tomato, chopped½ tsp ground turmeric½ tsp chilli powder½ tsp ground coriander ½ tsp garam masala1½ tsp salt1 litre/1¾ pint boiling waterpinch bicarbonate of soda2 tsp lemon juice1 tbsp chopped fresh coriander, to garnish 200g/7oz red lentils 2 tbsp ghee 1 medium onion, grated 1 tbsp grated ginger 2 garlic cloves, crushed 1 large tomato, chopped ½ tsp ground turmeric ½ tsp chilli powder ½ tsp ground coriander ½ tsp garam masala 1½ tsp salt 1 litre/1¾ pint boiling water pinch bicarbonate of soda 2 tsp lemon juice 1 tbsp chopped fresh coriander, to garnish 2 tbsp ghee1 tsp cumin seeds½ tsp ground black pepper8–10 fresh curry leaves 1 tbsp chopped coriander stalks1 large lemon, zest only 2 tbsp ghee 1 tsp cumin seeds ½ tsp ground black pepper 8–10 fresh curry leaves 1 tbsp chopped coriander stalks 1 large lemon, zest only Method To make the dal, wash the lentils in 2–3 changes of water. In a bowl, cover the lentils with enough boiling water to completely submerge and allow to soak for 15–20 minutes while you prepare the rest of the ingredients. Melt the ghee in a large pan and add the onions. Sauté for 10–12 minutes until the onions begin to caramelise and turn a light golden brown colour.Add the ginger, garlic, tomato, turmeric, chilli powder, ground coriander, garam masala and salt. Stir well and cook over a medium heat for 2–3 minutes.Drain the lentils of the soaking water and add them to the pan, along with 1 litre boiling water and the bicarbonate of soda (this will help soften the lentils quickly). Give everything a quick stir and cover the pan with a tight-fitting lid. Cook over a medium-low heat for 25 minutes, or until the lentils have completely softened. Stir often to prevent the dal from sticking to the base of the pan.Once the dal is cooked, add the lemon juice and beat with a balloon whisk to give it a creamy texture. If it feels too thick, add boiling water until the dal reaches your preferred consistency.Make the tarka in a separate small pan. Heat the ghee over a medium-high heat. Once the ghee is hot (not smoking), in quick succession add: cumin, black pepper, curry leaves (they will crackle so stand back), coriander stalks and lemon zest. After a few seconds, switch the heat off and immediately pour this over the hot daal. Stir well and serve garnished with chopped coriander leaves. To make the dal, wash the lentils in 2–3 changes of water. In a bowl, cover the lentils with enough boiling water to completely submerge and allow to soak for 15–20 minutes while you prepare the rest of the ingredients. To make the dal, wash the lentils in 2–3 changes of water. In a bowl, cover the lentils with enough boiling water to completely submerge and allow to soak for 15–20 minutes while you prepare the rest of the ingredients. Melt the ghee in a large pan and add the onions. Sauté for 10–12 minutes until the onions begin to caramelise and turn a light golden brown colour. Melt the ghee in a large pan and add the onions. Sauté for 10–12 minutes until the onions begin to caramelise and turn a light golden brown colour. Add the ginger, garlic, tomato, turmeric, chilli powder, ground coriander, garam masala and salt. Stir well and cook over a medium heat for 2–3 minutes. Add the ginger, garlic, tomato, turmeric, chilli powder, ground coriander, garam masala and salt. Stir well and cook over a medium heat for 2–3 minutes. Drain the lentils of the soaking water and add them to the pan, along with 1 litre boiling water and the bicarbonate of soda (this will help soften the lentils quickly). Give everything a quick stir and cover the pan with a tight-fitting lid. Cook over a medium-low heat for 25 minutes, or until the lentils have completely softened. Stir often to prevent the dal from sticking to the base of the pan. Drain the lentils of the soaking water and add them to the pan, along with 1 litre boiling water and the bicarbonate of soda (this will help soften the lentils quickly). Give everything a quick stir and cover the pan with a tight-fitting lid. Cook over a medium-low heat for 25 minutes, or until the lentils have completely softened. Stir often to prevent the dal from sticking to the base of the pan. Once the dal is cooked, add the lemon juice and beat with a balloon whisk to give it a creamy texture. If it feels too thick, add boiling water until the dal reaches your preferred consistency. Once the dal is cooked, add the lemon juice and beat with a balloon whisk to give it a creamy texture. If it feels too thick, add boiling water until the dal reaches your preferred consistency. Make the tarka in a separate small pan. Heat the ghee over a medium-high heat. Once the ghee is hot (not smoking), in quick succession add: cumin, black pepper, curry leaves (they will crackle so stand back), coriander stalks and lemon zest. After a few seconds, switch the heat off and immediately pour this over the hot daal. Stir well and serve garnished with chopped coriander leaves. Make the tarka in a separate small pan. Heat the ghee over a medium-high heat. Once the ghee is hot (not smoking), in quick succession add: cumin, black pepper, curry leaves (they will crackle so stand back), coriander stalks and lemon zest. After a few seconds, switch the heat off and immediately pour this over the hot daal. Stir well and serve garnished with chopped coriander leaves."
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} | ed6a8fcb83e739e47e4c69c4ceb026b4074960a69f1dfd57756d05f3de4dd002 | Low-FODMAP banana flapjacks recipe
An average of 4.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-fodmap_banana_and_22515_16x9.jpg The perfect portable snack, these flapjacks have less butter and sugar than most versions and with only 5 ingredients couldn't be easier to make! Some ingredients are moderate in FODMAPs, so it's important to stick to the portion size and only have one flapjack per day. 100g/3½oz butter, plus extra for greasing2 tbsp maple syrup200g/7oz oats100g/3½oz sultanas 2 large bananas, mashed 100g/3½oz butter, plus extra for greasing 2 tbsp maple syrup 200g/7oz oats 100g/3½oz sultanas 2 large bananas, mashed Method Preheat the oven to 190C/170C Fan/Gas 5. Grease a 20cm/8in square baking tin and line it with baking paper, or use a silicone liner.Put the butter and syrup in a large microwave-safe bowl and microwave for 40 seconds. Stir, and if the butter hasn’t melted, return to the microwave until melted.Add the oats, sultanas and bananas and mix well.Press into the baking tin, cover with foil and bake for 30 minutes, removing the foil for the last 10 minutes. Mark the flapjack into 12 pieces without cutting all the way through; this will make it easier to cut the flapjack when it’s cool. Leave until cold and then cut into pieces.Store in a tin or airtight container for up to 3 days. Preheat the oven to 190C/170C Fan/Gas 5. Grease a 20cm/8in square baking tin and line it with baking paper, or use a silicone liner. Preheat the oven to 190C/170C Fan/Gas 5. Grease a 20cm/8in square baking tin and line it with baking paper, or use a silicone liner. Put the butter and syrup in a large microwave-safe bowl and microwave for 40 seconds. Stir, and if the butter hasn’t melted, return to the microwave until melted. Put the butter and syrup in a large microwave-safe bowl and microwave for 40 seconds. Stir, and if the butter hasn’t melted, return to the microwave until melted. Add the oats, sultanas and bananas and mix well. Add the oats, sultanas and bananas and mix well. Press into the baking tin, cover with foil and bake for 30 minutes, removing the foil for the last 10 minutes. Press into the baking tin, cover with foil and bake for 30 minutes, removing the foil for the last 10 minutes. Mark the flapjack into 12 pieces without cutting all the way through; this will make it easier to cut the flapjack when it’s cool. Leave until cold and then cut into pieces. Mark the flapjack into 12 pieces without cutting all the way through; this will make it easier to cut the flapjack when it’s cool. Leave until cold and then cut into pieces. Store in a tin or airtight container for up to 3 days. Store in a tin or airtight container for up to 3 days. Recipe tips Sultanas and raisins are moderate in FODMAPs so you can eat them in small amounts – for example 1 tablespoon (25g), or a single flapjack – but if you are on a low-FODMAP diet you should avoid having too many moderate-FODMAP foods in one day. | {
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"title": "Low-FODMAP banana flapjacks recipe",
"content": "An average of 4.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-fodmap_banana_and_22515_16x9.jpg The perfect portable snack, these flapjacks have less butter and sugar than most versions and with only 5 ingredients couldn't be easier to make! Some ingredients are moderate in FODMAPs, so it's important to stick to the portion size and only have one flapjack per day. 100g/3½oz butter, plus extra for greasing2 tbsp maple syrup200g/7oz oats100g/3½oz sultanas 2 large bananas, mashed 100g/3½oz butter, plus extra for greasing 2 tbsp maple syrup 200g/7oz oats 100g/3½oz sultanas 2 large bananas, mashed Method Preheat the oven to 190C/170C Fan/Gas 5. Grease a 20cm/8in square baking tin and line it with baking paper, or use a silicone liner.Put the butter and syrup in a large microwave-safe bowl and microwave for 40 seconds. Stir, and if the butter hasn’t melted, return to the microwave until melted.Add the oats, sultanas and bananas and mix well.Press into the baking tin, cover with foil and bake for 30 minutes, removing the foil for the last 10 minutes. Mark the flapjack into 12 pieces without cutting all the way through; this will make it easier to cut the flapjack when it’s cool. Leave until cold and then cut into pieces.Store in a tin or airtight container for up to 3 days. Preheat the oven to 190C/170C Fan/Gas 5. Grease a 20cm/8in square baking tin and line it with baking paper, or use a silicone liner. Preheat the oven to 190C/170C Fan/Gas 5. Grease a 20cm/8in square baking tin and line it with baking paper, or use a silicone liner. Put the butter and syrup in a large microwave-safe bowl and microwave for 40 seconds. Stir, and if the butter hasn’t melted, return to the microwave until melted. Put the butter and syrup in a large microwave-safe bowl and microwave for 40 seconds. Stir, and if the butter hasn’t melted, return to the microwave until melted. Add the oats, sultanas and bananas and mix well. Add the oats, sultanas and bananas and mix well. Press into the baking tin, cover with foil and bake for 30 minutes, removing the foil for the last 10 minutes. Press into the baking tin, cover with foil and bake for 30 minutes, removing the foil for the last 10 minutes. Mark the flapjack into 12 pieces without cutting all the way through; this will make it easier to cut the flapjack when it’s cool. Leave until cold and then cut into pieces. Mark the flapjack into 12 pieces without cutting all the way through; this will make it easier to cut the flapjack when it’s cool. Leave until cold and then cut into pieces. Store in a tin or airtight container for up to 3 days. Store in a tin or airtight container for up to 3 days. Recipe tips Sultanas and raisins are moderate in FODMAPs so you can eat them in small amounts – for example 1 tablespoon (25g), or a single flapjack – but if you are on a low-FODMAP diet you should avoid having too many moderate-FODMAP foods in one day."
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} | adafeb9c8def239b4452e07095b5659d93b539a5c6adfeba3ac222326d957020 | Sri Lankan dal with coconut and lime kale recipe
To make the lentils, place the lentils in a large bowl and wash them in cold water until the water runs clear. Cover the lentils with 750ml/1¼ pint water and set aside. Heat the coconut oil in a large saucepan over a medium heat and, when hot, add the curry leaves and lemongrass. When the curry leaves start to crackle, add the cloves and cinnamon. Stir-fry for 1 minute then add the onion. Cook for 10–12 minutes, until the onions are soft enough to cut with a wooden spoon. Add the garlic, ginger and chillies. Stir-fry for another couple of minutes, then add the turmeric and salt. Stir again and add the lentils and water to the pan. Bring to the boil, then turn the heat right down and simmer for 20 minutes. Add the coconut milk and lime juice to the pan and simmer until the lentils are creamy. Cover to keep warm.To make the rice, wash and soak the rice to get rid of excess starch by placing the rice in a bowl. Cover with water and agitate with your hands until the water turns cloudy. Drain and repeat until the water is clear, then soak the rice for 10 minutes in hand-hot water, or for 20 minutes in cold water, and drain again.Heat the oil in a saucepan or wide lidded frying pan. Add the salt and the drained rice and stir to mix. Add 600ml/20fl oz freshly boiled water. Bring to the boil, then place the lid on and turn the heat down to very low. Cook for 10 minutes, then take off the heat and leave to steam with the lid on for a further 10 minutes.To make the pickled onions, put the onion in a bowl with the lime juice and salt. Scrunch with your hands until slightly wilted, then set aside for a minimum of 15 minutes.To make the kale, heat the coconut oil in a wide lidded frying pan. When hot, add the mustard seeds. When they pop, add the kale, desiccated coconut, salt, lime juice and 5 tablespoons water. Toss and pop the lid on. Leave to steam for 5 minutes or until the kale is soft and tender. To serve, place a bed of rice in four shallow bowls and ladle over the dal. Divide the kale between the bowls and spoon over the yoghurt and pickled onion. To make the lentils, place the lentils in a large bowl and wash them in cold water until the water runs clear. Cover the lentils with 750ml/1¼ pint water and set aside. To make the lentils, place the lentils in a large bowl and wash them in cold water until the water runs clear. Cover the lentils with 750ml/1¼ pint water and set aside. Heat the coconut oil in a large saucepan over a medium heat and, when hot, add the curry leaves and lemongrass. When the curry leaves start to crackle, add the cloves and cinnamon. Stir-fry for 1 minute then add the onion. Cook for 10–12 minutes, until the onions are soft enough to cut with a wooden spoon. Heat the coconut oil in a large saucepan over a medium heat and, when hot, add the curry leaves and lemongrass. When the curry leaves start to crackle, add the cloves and cinnamon. Stir-fry for 1 minute then add the onion. Cook for 10–12 minutes, until the onions are soft enough to cut with a wooden spoon. Add the garlic, ginger and chillies. Stir-fry for another couple of minutes, then add the turmeric and salt. Stir again and add the lentils and water to the pan. Bring to the boil, then turn the heat right down and simmer for 20 minutes. Add the garlic, ginger and chillies. Stir-fry for another couple of minutes, then add the turmeric and salt. Stir again and add the lentils and water to the pan. Bring to the boil, then turn the heat right down and simmer for 20 minutes. Add the coconut milk and lime juice to the pan and simmer until the lentils are creamy. Cover to keep warm. Add the coconut milk and lime juice to the pan and simmer until the lentils are creamy. Cover to keep warm. To make the rice, wash and soak the rice to get rid of excess starch by placing the rice in a bowl. Cover with water and agitate with your hands until the water turns cloudy. Drain and repeat until the water is clear, then soak the rice for 10 minutes in hand-hot water, or for 20 minutes in cold water, and drain again. To make the rice, wash and soak the rice to get rid of excess starch by placing the rice in a bowl. Cover with water and agitate with your hands until the water turns cloudy. Drain and repeat until the water is clear, then soak the rice for 10 minutes in hand-hot water, or for 20 minutes in cold water, and drain again. Heat the oil in a saucepan or wide lidded frying pan. Add the salt and the drained rice and stir to mix. Add 600ml/20fl oz freshly boiled water. Bring to the boil, then place the lid on and turn the heat down to very low. Cook for 10 minutes, then take off the heat and leave to steam with the lid on for a further 10 minutes. Heat the oil in a saucepan or wide lidded frying pan. Add the salt and the drained rice and stir to mix. Add 600ml/20fl oz freshly boiled water. Bring to the boil, then place the lid on and turn the heat down to very low. Cook for 10 minutes, then take off the heat and leave to steam with the lid on for a further 10 minutes. To make the pickled onions, put the onion in a bowl with the lime juice and salt. Scrunch with your hands until slightly wilted, then set aside for a minimum of 15 minutes. To make the pickled onions, put the onion in a bowl with the lime juice and salt. Scrunch with your hands until slightly wilted, then set aside for a minimum of 15 minutes. To make the kale, heat the coconut oil in a wide lidded frying pan. When hot, add the mustard seeds. When they pop, add the kale, desiccated coconut, salt, lime juice and 5 tablespoons water. Toss and pop the lid on. Leave to steam for 5 minutes or until the kale is soft and tender. To make the kale, heat the coconut oil in a wide lidded frying pan. When hot, add the mustard seeds. When they pop, add the kale, desiccated coconut, salt, lime juice and 5 tablespoons water. Toss and pop the lid on. Leave to steam for 5 minutes or until the kale is soft and tender. To serve, place a bed of rice in four shallow bowls and ladle over the dal. Divide the kale between the bowls and spoon over the yoghurt and pickled onion. To serve, place a bed of rice in four shallow bowls and ladle over the dal. Divide the kale between the bowls and spoon over the yoghurt and pickled onion. | {
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"title": "Sri Lankan dal with coconut and lime kale recipe",
"content": "To make the lentils, place the lentils in a large bowl and wash them in cold water until the water runs clear. Cover the lentils with 750ml/1¼ pint water and set aside. Heat the coconut oil in a large saucepan over a medium heat and, when hot, add the curry leaves and lemongrass. When the curry leaves start to crackle, add the cloves and cinnamon. Stir-fry for 1 minute then add the onion. Cook for 10–12 minutes, until the onions are soft enough to cut with a wooden spoon. Add the garlic, ginger and chillies. Stir-fry for another couple of minutes, then add the turmeric and salt. Stir again and add the lentils and water to the pan. Bring to the boil, then turn the heat right down and simmer for 20 minutes. Add the coconut milk and lime juice to the pan and simmer until the lentils are creamy. Cover to keep warm.To make the rice, wash and soak the rice to get rid of excess starch by placing the rice in a bowl. Cover with water and agitate with your hands until the water turns cloudy. Drain and repeat until the water is clear, then soak the rice for 10 minutes in hand-hot water, or for 20 minutes in cold water, and drain again.Heat the oil in a saucepan or wide lidded frying pan. Add the salt and the drained rice and stir to mix. Add 600ml/20fl oz freshly boiled water. Bring to the boil, then place the lid on and turn the heat down to very low. Cook for 10 minutes, then take off the heat and leave to steam with the lid on for a further 10 minutes.To make the pickled onions, put the onion in a bowl with the lime juice and salt. Scrunch with your hands until slightly wilted, then set aside for a minimum of 15 minutes.To make the kale, heat the coconut oil in a wide lidded frying pan. When hot, add the mustard seeds. When they pop, add the kale, desiccated coconut, salt, lime juice and 5 tablespoons water. Toss and pop the lid on. Leave to steam for 5 minutes or until the kale is soft and tender. To serve, place a bed of rice in four shallow bowls and ladle over the dal. Divide the kale between the bowls and spoon over the yoghurt and pickled onion. To make the lentils, place the lentils in a large bowl and wash them in cold water until the water runs clear. Cover the lentils with 750ml/1¼ pint water and set aside. To make the lentils, place the lentils in a large bowl and wash them in cold water until the water runs clear. Cover the lentils with 750ml/1¼ pint water and set aside. Heat the coconut oil in a large saucepan over a medium heat and, when hot, add the curry leaves and lemongrass. When the curry leaves start to crackle, add the cloves and cinnamon. Stir-fry for 1 minute then add the onion. Cook for 10–12 minutes, until the onions are soft enough to cut with a wooden spoon. Heat the coconut oil in a large saucepan over a medium heat and, when hot, add the curry leaves and lemongrass. When the curry leaves start to crackle, add the cloves and cinnamon. Stir-fry for 1 minute then add the onion. Cook for 10–12 minutes, until the onions are soft enough to cut with a wooden spoon. Add the garlic, ginger and chillies. Stir-fry for another couple of minutes, then add the turmeric and salt. Stir again and add the lentils and water to the pan. Bring to the boil, then turn the heat right down and simmer for 20 minutes. Add the garlic, ginger and chillies. Stir-fry for another couple of minutes, then add the turmeric and salt. Stir again and add the lentils and water to the pan. Bring to the boil, then turn the heat right down and simmer for 20 minutes. Add the coconut milk and lime juice to the pan and simmer until the lentils are creamy. Cover to keep warm. Add the coconut milk and lime juice to the pan and simmer until the lentils are creamy. Cover to keep warm. To make the rice, wash and soak the rice to get rid of excess starch by placing the rice in a bowl. Cover with water and agitate with your hands until the water turns cloudy. Drain and repeat until the water is clear, then soak the rice for 10 minutes in hand-hot water, or for 20 minutes in cold water, and drain again. To make the rice, wash and soak the rice to get rid of excess starch by placing the rice in a bowl. Cover with water and agitate with your hands until the water turns cloudy. Drain and repeat until the water is clear, then soak the rice for 10 minutes in hand-hot water, or for 20 minutes in cold water, and drain again. Heat the oil in a saucepan or wide lidded frying pan. Add the salt and the drained rice and stir to mix. Add 600ml/20fl oz freshly boiled water. Bring to the boil, then place the lid on and turn the heat down to very low. Cook for 10 minutes, then take off the heat and leave to steam with the lid on for a further 10 minutes. Heat the oil in a saucepan or wide lidded frying pan. Add the salt and the drained rice and stir to mix. Add 600ml/20fl oz freshly boiled water. Bring to the boil, then place the lid on and turn the heat down to very low. Cook for 10 minutes, then take off the heat and leave to steam with the lid on for a further 10 minutes. To make the pickled onions, put the onion in a bowl with the lime juice and salt. Scrunch with your hands until slightly wilted, then set aside for a minimum of 15 minutes. To make the pickled onions, put the onion in a bowl with the lime juice and salt. Scrunch with your hands until slightly wilted, then set aside for a minimum of 15 minutes. To make the kale, heat the coconut oil in a wide lidded frying pan. When hot, add the mustard seeds. When they pop, add the kale, desiccated coconut, salt, lime juice and 5 tablespoons water. Toss and pop the lid on. Leave to steam for 5 minutes or until the kale is soft and tender. To make the kale, heat the coconut oil in a wide lidded frying pan. When hot, add the mustard seeds. When they pop, add the kale, desiccated coconut, salt, lime juice and 5 tablespoons water. Toss and pop the lid on. Leave to steam for 5 minutes or until the kale is soft and tender. To serve, place a bed of rice in four shallow bowls and ladle over the dal. Divide the kale between the bowls and spoon over the yoghurt and pickled onion. To serve, place a bed of rice in four shallow bowls and ladle over the dal. Divide the kale between the bowls and spoon over the yoghurt and pickled onion."
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} | 2c5737b2fc7efe6cc334ce34ca5e74f5aaf9c471fc29c4e85083b81d7bddb204 | Ginger chocolate oat bar recipe
An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_chocolate_oat_bar_55755_16x9.jpg This is a fantastic chocolate oaty fridge cake is packed with dried cranberries, cherries and the spicy kick of crystallised ginger. It’s great in a picnic box too. 100g/3½oz butter100g/3½oz jumbo oats100g/3½oz rolled oats450g/1lb dark chocolate, 72 percent150ml/5fl oz double cream150g/5½oz dried cranberries150g/5½oz dried cherries150g/5½oz crystallised ginger, chopped 100g/3½oz butter 100g/3½oz jumbo oats 100g/3½oz rolled oats 450g/1lb dark chocolate, 72 percent 150ml/5fl oz double cream 150g/5½oz dried cranberries 150g/5½oz dried cherries 150g/5½oz crystallised ginger, chopped Method Melt the butter in a pan. Add both types of oats and cook for three minutes. Transfer to an oven dish that will fit in your fridge.Place a bowl over a pan of simmering water. Add the chocolate and cream to the bowl and leave to melt for 15 minutes without stirring.Add the cranberries, cherries and ginger to the oats and stir.When the chocolate has fully melted, give it a little stir and then pour over the oat and fruit. Fold the chocolate through and then refrigerate for 30 minutes.When set, break into pieces by hand and serve. Melt the butter in a pan. Add both types of oats and cook for three minutes. Transfer to an oven dish that will fit in your fridge. Melt the butter in a pan. Add both types of oats and cook for three minutes. Transfer to an oven dish that will fit in your fridge. Place a bowl over a pan of simmering water. Add the chocolate and cream to the bowl and leave to melt for 15 minutes without stirring. Place a bowl over a pan of simmering water. Add the chocolate and cream to the bowl and leave to melt for 15 minutes without stirring. Add the cranberries, cherries and ginger to the oats and stir. Add the cranberries, cherries and ginger to the oats and stir. When the chocolate has fully melted, give it a little stir and then pour over the oat and fruit. Fold the chocolate through and then refrigerate for 30 minutes. When the chocolate has fully melted, give it a little stir and then pour over the oat and fruit. Fold the chocolate through and then refrigerate for 30 minutes. When set, break into pieces by hand and serve. When set, break into pieces by hand and serve. | {
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"title": "Ginger chocolate oat bar recipe",
"content": "An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_chocolate_oat_bar_55755_16x9.jpg This is a fantastic chocolate oaty fridge cake is packed with dried cranberries, cherries and the spicy kick of crystallised ginger. It’s great in a picnic box too. 100g/3½oz butter100g/3½oz jumbo oats100g/3½oz rolled oats450g/1lb dark chocolate, 72 percent150ml/5fl oz double cream150g/5½oz dried cranberries150g/5½oz dried cherries150g/5½oz crystallised ginger, chopped 100g/3½oz butter 100g/3½oz jumbo oats 100g/3½oz rolled oats 450g/1lb dark chocolate, 72 percent 150ml/5fl oz double cream 150g/5½oz dried cranberries 150g/5½oz dried cherries 150g/5½oz crystallised ginger, chopped Method Melt the butter in a pan. Add both types of oats and cook for three minutes. Transfer to an oven dish that will fit in your fridge.Place a bowl over a pan of simmering water. Add the chocolate and cream to the bowl and leave to melt for 15 minutes without stirring.Add the cranberries, cherries and ginger to the oats and stir.When the chocolate has fully melted, give it a little stir and then pour over the oat and fruit. Fold the chocolate through and then refrigerate for 30 minutes.When set, break into pieces by hand and serve. Melt the butter in a pan. Add both types of oats and cook for three minutes. Transfer to an oven dish that will fit in your fridge. Melt the butter in a pan. Add both types of oats and cook for three minutes. Transfer to an oven dish that will fit in your fridge. Place a bowl over a pan of simmering water. Add the chocolate and cream to the bowl and leave to melt for 15 minutes without stirring. Place a bowl over a pan of simmering water. Add the chocolate and cream to the bowl and leave to melt for 15 minutes without stirring. Add the cranberries, cherries and ginger to the oats and stir. Add the cranberries, cherries and ginger to the oats and stir. When the chocolate has fully melted, give it a little stir and then pour over the oat and fruit. Fold the chocolate through and then refrigerate for 30 minutes. When the chocolate has fully melted, give it a little stir and then pour over the oat and fruit. Fold the chocolate through and then refrigerate for 30 minutes. When set, break into pieces by hand and serve. When set, break into pieces by hand and serve."
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} | b9fa8cb425c092148ab57cdae02d224b720f777da8771d717d658bb6cd13f1db | Shortbread ding dangs recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whisky_shortbread_ding_77063_16x9.jpg Norman made these oaty, iced shortbread biscuits to hang on the Christmas tree, but the plain biscuits are delicious and need no ornament. For this recipe you will need a food processor and to ice the biscuits you will need a hand-held electric mixer, cocktail sticks and 3 disposable piping bags fitted with fine plain nozzles. 175g/6oz unsalted butter, softened100g/3½oz caster sugar185g/6½oz plain flour½ tsp table salt85g/3oz fine semolina 50ml/2fl oz malt whisky40g/1½oz instant porridge oats, blitzed in a food processor rice flour, for dusting 175g/6oz unsalted butter, softened 100g/3½oz caster sugar 185g/6½oz plain flour ½ tsp table salt 85g/3oz fine semolina 50ml/2fl oz malt whisky 40g/1½oz instant porridge oats, blitzed in a food processor rice flour, for dusting 6 tbsp warm water2½ tbsp meringue powder ½ tsp cream of tartar500g/1lb 2oz icing sugargreen gel food colouring red gel food colouring 6 tbsp warm water 2½ tbsp meringue powder ½ tsp cream of tartar 500g/1lb 2oz icing sugar green gel food colouring red gel food colouring Method For the shortbread, put the butter and sugar in a mixing bowl and cream together until soft and fluffy. Add the flour, salt, semolina, oats and whisky. Mix to a dough and chill in the fridge for 15 minutes. Dust a work surface with rice flour and roll the dough out to 4mm thickness. Using a biscuit cutter or a template cut into 12-15 large biscuits (the exact number will vary depending on the shape). Chill in the fridge for 15 minutes. Preheat the oven to 170C/150C Fan/Gas 3½. Place biscuits on lined baking trays or mesh baking sheets and bake for 15 minutes, do not allow to 'brown'. Leave to cool on wire racks.For the royal icing, put the water and meringue powder in the bowl of a food mixer, and mix for a minute. Add the cream of tartar and mix for 45 seconds. Slowly add the icing sugar and beat for 10 minutes on a slow speed (you may find it beneficial to drape a damp towel over the bowl when adding the icing sugar as it gets everywhere!). Put a quarter of the icing into a small bowl and add the green gel food colour. In a separate bowl colour another quarter of the icing red. This leaves you with half the icing still white. Put the green and red icing into separate piping bags fitted with fine plain nozzles. Put a third of the white icing into a piping bag fitted with a plain nozzle.Pipe a circle of white icing on the surface of each biscuit quite close to the edge and leave to set. Using a teaspoon, fill the circle with the remaining white icing (if the white icing is a bit too thick to spread on the biscuits, add a drop of water, but be careful not to make it too runny). Before the white icing sets, pipe thin alternating lines of red and green icing across. Using a cocktail stick, drag the icing in the opposite direction to the red and green lines to create a feather effect. Leave to set. If you want the biscuits to hang on a Christmas tree, use a cocktail stick to pierce a hole near the top and push some thread or fine ribbon through. For the shortbread, put the butter and sugar in a mixing bowl and cream together until soft and fluffy. Add the flour, salt, semolina, oats and whisky. Mix to a dough and chill in the fridge for 15 minutes. For the shortbread, put the butter and sugar in a mixing bowl and cream together until soft and fluffy. Add the flour, salt, semolina, oats and whisky. Mix to a dough and chill in the fridge for 15 minutes. Dust a work surface with rice flour and roll the dough out to 4mm thickness. Using a biscuit cutter or a template cut into 12-15 large biscuits (the exact number will vary depending on the shape). Chill in the fridge for 15 minutes. Dust a work surface with rice flour and roll the dough out to 4mm thickness. Using a biscuit cutter or a template cut into 12-15 large biscuits (the exact number will vary depending on the shape). Chill in the fridge for 15 minutes. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. Place biscuits on lined baking trays or mesh baking sheets and bake for 15 minutes, do not allow to 'brown'. Leave to cool on wire racks. Place biscuits on lined baking trays or mesh baking sheets and bake for 15 minutes, do not allow to 'brown'. Leave to cool on wire racks. For the royal icing, put the water and meringue powder in the bowl of a food mixer, and mix for a minute. Add the cream of tartar and mix for 45 seconds. Slowly add the icing sugar and beat for 10 minutes on a slow speed (you may find it beneficial to drape a damp towel over the bowl when adding the icing sugar as it gets everywhere!). For the royal icing, put the water and meringue powder in the bowl of a food mixer, and mix for a minute. Add the cream of tartar and mix for 45 seconds. Slowly add the icing sugar and beat for 10 minutes on a slow speed (you may find it beneficial to drape a damp towel over the bowl when adding the icing sugar as it gets everywhere!). Put a quarter of the icing into a small bowl and add the green gel food colour. In a separate bowl colour another quarter of the icing red. This leaves you with half the icing still white. Put the green and red icing into separate piping bags fitted with fine plain nozzles. Put a third of the white icing into a piping bag fitted with a plain nozzle. Put a quarter of the icing into a small bowl and add the green gel food colour. In a separate bowl colour another quarter of the icing red. This leaves you with half the icing still white. Put the green and red icing into separate piping bags fitted with fine plain nozzles. Put a third of the white icing into a piping bag fitted with a plain nozzle. Pipe a circle of white icing on the surface of each biscuit quite close to the edge and leave to set. Using a teaspoon, fill the circle with the remaining white icing (if the white icing is a bit too thick to spread on the biscuits, add a drop of water, but be careful not to make it too runny). Before the white icing sets, pipe thin alternating lines of red and green icing across. Using a cocktail stick, drag the icing in the opposite direction to the red and green lines to create a feather effect. Leave to set. Pipe a circle of white icing on the surface of each biscuit quite close to the edge and leave to set. Using a teaspoon, fill the circle with the remaining white icing (if the white icing is a bit too thick to spread on the biscuits, add a drop of water, but be careful not to make it too runny). Before the white icing sets, pipe thin alternating lines of red and green icing across. Using a cocktail stick, drag the icing in the opposite direction to the red and green lines to create a feather effect. Leave to set. If you want the biscuits to hang on a Christmas tree, use a cocktail stick to pierce a hole near the top and push some thread or fine ribbon through. If you want the biscuits to hang on a Christmas tree, use a cocktail stick to pierce a hole near the top and push some thread or fine ribbon through. Recipe tips To make the biscuits extra crisp and get a pretty pattern on the back use mesh baking sheets. | {
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"title": "Shortbread ding dangs recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whisky_shortbread_ding_77063_16x9.jpg Norman made these oaty, iced shortbread biscuits to hang on the Christmas tree, but the plain biscuits are delicious and need no ornament. For this recipe you will need a food processor and to ice the biscuits you will need a hand-held electric mixer, cocktail sticks and 3 disposable piping bags fitted with fine plain nozzles. 175g/6oz unsalted butter, softened100g/3½oz caster sugar185g/6½oz plain flour½ tsp table salt85g/3oz fine semolina 50ml/2fl oz malt whisky40g/1½oz instant porridge oats, blitzed in a food processor rice flour, for dusting 175g/6oz unsalted butter, softened 100g/3½oz caster sugar 185g/6½oz plain flour ½ tsp table salt 85g/3oz fine semolina 50ml/2fl oz malt whisky 40g/1½oz instant porridge oats, blitzed in a food processor rice flour, for dusting 6 tbsp warm water2½ tbsp meringue powder ½ tsp cream of tartar500g/1lb 2oz icing sugargreen gel food colouring red gel food colouring 6 tbsp warm water 2½ tbsp meringue powder ½ tsp cream of tartar 500g/1lb 2oz icing sugar green gel food colouring red gel food colouring Method For the shortbread, put the butter and sugar in a mixing bowl and cream together until soft and fluffy. Add the flour, salt, semolina, oats and whisky. Mix to a dough and chill in the fridge for 15 minutes. Dust a work surface with rice flour and roll the dough out to 4mm thickness. Using a biscuit cutter or a template cut into 12-15 large biscuits (the exact number will vary depending on the shape). Chill in the fridge for 15 minutes. Preheat the oven to 170C/150C Fan/Gas 3½. Place biscuits on lined baking trays or mesh baking sheets and bake for 15 minutes, do not allow to 'brown'. Leave to cool on wire racks.For the royal icing, put the water and meringue powder in the bowl of a food mixer, and mix for a minute. Add the cream of tartar and mix for 45 seconds. Slowly add the icing sugar and beat for 10 minutes on a slow speed (you may find it beneficial to drape a damp towel over the bowl when adding the icing sugar as it gets everywhere!). Put a quarter of the icing into a small bowl and add the green gel food colour. In a separate bowl colour another quarter of the icing red. This leaves you with half the icing still white. Put the green and red icing into separate piping bags fitted with fine plain nozzles. Put a third of the white icing into a piping bag fitted with a plain nozzle.Pipe a circle of white icing on the surface of each biscuit quite close to the edge and leave to set. Using a teaspoon, fill the circle with the remaining white icing (if the white icing is a bit too thick to spread on the biscuits, add a drop of water, but be careful not to make it too runny). Before the white icing sets, pipe thin alternating lines of red and green icing across. Using a cocktail stick, drag the icing in the opposite direction to the red and green lines to create a feather effect. Leave to set. If you want the biscuits to hang on a Christmas tree, use a cocktail stick to pierce a hole near the top and push some thread or fine ribbon through. For the shortbread, put the butter and sugar in a mixing bowl and cream together until soft and fluffy. Add the flour, salt, semolina, oats and whisky. Mix to a dough and chill in the fridge for 15 minutes. For the shortbread, put the butter and sugar in a mixing bowl and cream together until soft and fluffy. Add the flour, salt, semolina, oats and whisky. Mix to a dough and chill in the fridge for 15 minutes. Dust a work surface with rice flour and roll the dough out to 4mm thickness. Using a biscuit cutter or a template cut into 12-15 large biscuits (the exact number will vary depending on the shape). Chill in the fridge for 15 minutes. Dust a work surface with rice flour and roll the dough out to 4mm thickness. Using a biscuit cutter or a template cut into 12-15 large biscuits (the exact number will vary depending on the shape). Chill in the fridge for 15 minutes. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. Place biscuits on lined baking trays or mesh baking sheets and bake for 15 minutes, do not allow to 'brown'. Leave to cool on wire racks. Place biscuits on lined baking trays or mesh baking sheets and bake for 15 minutes, do not allow to 'brown'. Leave to cool on wire racks. For the royal icing, put the water and meringue powder in the bowl of a food mixer, and mix for a minute. Add the cream of tartar and mix for 45 seconds. Slowly add the icing sugar and beat for 10 minutes on a slow speed (you may find it beneficial to drape a damp towel over the bowl when adding the icing sugar as it gets everywhere!). For the royal icing, put the water and meringue powder in the bowl of a food mixer, and mix for a minute. Add the cream of tartar and mix for 45 seconds. Slowly add the icing sugar and beat for 10 minutes on a slow speed (you may find it beneficial to drape a damp towel over the bowl when adding the icing sugar as it gets everywhere!). Put a quarter of the icing into a small bowl and add the green gel food colour. In a separate bowl colour another quarter of the icing red. This leaves you with half the icing still white. Put the green and red icing into separate piping bags fitted with fine plain nozzles. Put a third of the white icing into a piping bag fitted with a plain nozzle. Put a quarter of the icing into a small bowl and add the green gel food colour. In a separate bowl colour another quarter of the icing red. This leaves you with half the icing still white. Put the green and red icing into separate piping bags fitted with fine plain nozzles. Put a third of the white icing into a piping bag fitted with a plain nozzle. Pipe a circle of white icing on the surface of each biscuit quite close to the edge and leave to set. Using a teaspoon, fill the circle with the remaining white icing (if the white icing is a bit too thick to spread on the biscuits, add a drop of water, but be careful not to make it too runny). Before the white icing sets, pipe thin alternating lines of red and green icing across. Using a cocktail stick, drag the icing in the opposite direction to the red and green lines to create a feather effect. Leave to set. Pipe a circle of white icing on the surface of each biscuit quite close to the edge and leave to set. Using a teaspoon, fill the circle with the remaining white icing (if the white icing is a bit too thick to spread on the biscuits, add a drop of water, but be careful not to make it too runny). Before the white icing sets, pipe thin alternating lines of red and green icing across. Using a cocktail stick, drag the icing in the opposite direction to the red and green lines to create a feather effect. Leave to set. If you want the biscuits to hang on a Christmas tree, use a cocktail stick to pierce a hole near the top and push some thread or fine ribbon through. If you want the biscuits to hang on a Christmas tree, use a cocktail stick to pierce a hole near the top and push some thread or fine ribbon through. Recipe tips To make the biscuits extra crisp and get a pretty pattern on the back use mesh baking sheets."
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} | c5cbcd74776f25bfa494b7ec05c244cd4aa4530fa9ede4daf5247990d7f098da | Baked bean soup recipe
An average of 5.0 out of 5 stars from 1 rating This quick, tasty soup is full of flavour and packed with hidden vegetables - perfect for the kids' tea time. 60g/2½ canned borlotti beans, drained and rinsed1 celery stalk, trimmed, chopped1 spring onion, trimmed, sliced50g/2oz cooked bacon, chopped1 garlic clove, peeled and crushedpinch dried chilli flakes25g/1oz tomato puréepinch stock or bouillon powder250ml/9fl oz water 60g/2½ canned borlotti beans, drained and rinsed 1 celery stalk, trimmed, chopped 1 spring onion, trimmed, sliced 50g/2oz cooked bacon, chopped 1 garlic clove, peeled and crushed pinch dried chilli flakes 25g/1oz tomato purée pinch stock or bouillon powder 250ml/9fl oz water Method Preheat the oven to 180C/350F/Gas 4.Spoon the borlotti beans into a lidded ovenproof dish and squash with the back of a spoon to loosen the skins. Add the celery, spring onion, bacon pieces and garlic. Stir in the chilli flakes and the tomato purée. Pour over the water, add the stock powder or bouillon and stir again until well combined. Cover the dish with the lid.Transfer the dish to the oven and cook for 25-30 minutes, or until the soup has thickened. Stir well before serving in soup bowls with bread and butter on the side, if desired. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Spoon the borlotti beans into a lidded ovenproof dish and squash with the back of a spoon to loosen the skins. Add the celery, spring onion, bacon pieces and garlic. Stir in the chilli flakes and the tomato purée. Spoon the borlotti beans into a lidded ovenproof dish and squash with the back of a spoon to loosen the skins. Add the celery, spring onion, bacon pieces and garlic. Stir in the chilli flakes and the tomato purée. Pour over the water, add the stock powder or bouillon and stir again until well combined. Cover the dish with the lid. Pour over the water, add the stock powder or bouillon and stir again until well combined. Cover the dish with the lid. Transfer the dish to the oven and cook for 25-30 minutes, or until the soup has thickened. Stir well before serving in soup bowls with bread and butter on the side, if desired. Transfer the dish to the oven and cook for 25-30 minutes, or until the soup has thickened. Stir well before serving in soup bowls with bread and butter on the side, if desired. | {
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"title": "Baked bean soup recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This quick, tasty soup is full of flavour and packed with hidden vegetables - perfect for the kids' tea time. 60g/2½ canned borlotti beans, drained and rinsed1 celery stalk, trimmed, chopped1 spring onion, trimmed, sliced50g/2oz cooked bacon, chopped1 garlic clove, peeled and crushedpinch dried chilli flakes25g/1oz tomato puréepinch stock or bouillon powder250ml/9fl oz water 60g/2½ canned borlotti beans, drained and rinsed 1 celery stalk, trimmed, chopped 1 spring onion, trimmed, sliced 50g/2oz cooked bacon, chopped 1 garlic clove, peeled and crushed pinch dried chilli flakes 25g/1oz tomato purée pinch stock or bouillon powder 250ml/9fl oz water Method Preheat the oven to 180C/350F/Gas 4.Spoon the borlotti beans into a lidded ovenproof dish and squash with the back of a spoon to loosen the skins. Add the celery, spring onion, bacon pieces and garlic. Stir in the chilli flakes and the tomato purée. Pour over the water, add the stock powder or bouillon and stir again until well combined. Cover the dish with the lid.Transfer the dish to the oven and cook for 25-30 minutes, or until the soup has thickened. Stir well before serving in soup bowls with bread and butter on the side, if desired. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Spoon the borlotti beans into a lidded ovenproof dish and squash with the back of a spoon to loosen the skins. Add the celery, spring onion, bacon pieces and garlic. Stir in the chilli flakes and the tomato purée. Spoon the borlotti beans into a lidded ovenproof dish and squash with the back of a spoon to loosen the skins. Add the celery, spring onion, bacon pieces and garlic. Stir in the chilli flakes and the tomato purée. Pour over the water, add the stock powder or bouillon and stir again until well combined. Cover the dish with the lid. Pour over the water, add the stock powder or bouillon and stir again until well combined. Cover the dish with the lid. Transfer the dish to the oven and cook for 25-30 minutes, or until the soup has thickened. Stir well before serving in soup bowls with bread and butter on the side, if desired. Transfer the dish to the oven and cook for 25-30 minutes, or until the soup has thickened. Stir well before serving in soup bowls with bread and butter on the side, if desired."
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} | f303e44ad3e5ae168fadc8a550904b368ae9b4665c740cb5b21e5454bc14e47f | Bang bang turkey recipe
An average of 4.5 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bang_bang_turkey_30047_16x9.jpg The ultimate leftover Christmas turkey recipe. Light, fresh and flavoursome. Don’t be alarmed by the long list of ingredients – it’s simply a quick marinate and assemble job. 1 tbsp soy sauce1 tbsp lime juicepinch palm or light soft brown sugarpinch hot chilli powderpinch Chinese five-spice powder250g/9oz leftover turkey, preferably breast, in long strips 1 tbsp soy sauce 1 tbsp lime juice pinch palm or light soft brown sugar pinch hot chilli powder pinch Chinese five-spice powder 250g/9oz leftover turkey, preferably breast, in long strips 1 tbsp vegetable or groundnut oil2 shallots, finely chopped3 garlic cloves, crushed or grated5cm/2in piece fresh ginger, peeled and grated2 red chillies, seeds removed (according to taste), finely chopped200ml/7fl oz turkey (or chicken) stock150ml/5fl oz coconut milk75g/2½oz crunchy peanut butter2 tbsp soy sauce1 tbsp rice wine vinegar1 tsp palm sugar or soft light brown sugar1 tbsp kecap manis (optional)1 tbsp lime juice 1 tbsp vegetable or groundnut oil 2 shallots, finely chopped 3 garlic cloves, crushed or grated 5cm/2in piece fresh ginger, peeled and grated 2 red chillies, seeds removed (according to taste), finely chopped 200ml/7fl oz turkey (or chicken) stock 150ml/5fl oz coconut milk 75g/2½oz crunchy peanut butter 2 tbsp soy sauce 1 tbsp rice wine vinegar 1 tsp palm sugar or soft light brown sugar 1 tbsp kecap manis (optional) 1 tbsp lime juice 1 large Chinese lettuce or cabbage, shredded1 large carrot, julienned1 large courgette, juliennedsmall bunch radishes, cut into matchsticks1 red pepper, cut into thin strips4 spring onions, halved lengthways and cut into thin strips 1 large Chinese lettuce or cabbage, shredded 1 large carrot, julienned 1 large courgette, julienned small bunch radishes, cut into matchsticks 1 red pepper, cut into thin strips 4 spring onions, halved lengthways and cut into thin strips 2–3 red chillies, slicedsmall bunch fresh corianderfew fresh mint leaves1 tbsp roasted, unsalted peanuts, lightly crushed 2–3 red chillies, sliced small bunch fresh coriander few fresh mint leaves 1 tbsp roasted, unsalted peanuts, lightly crushed Method First marinade the turkey. Whisk the soy sauce, lime juice, sugar, chilli powder and five-spice together. Put the turkey in a dish, pour over the marinade and toss. Cover with cling film and leave to stand.For the peanut sauce, heat the oil in a frying pan and add the shallots. Cook on a medium heat until they are translucent and have taken on some colour, then add the garlic, ginger and chillies. Continue to cook, stirring regularly, for another 2–3 minutes, then add the remaining sauce ingredients. Stir, then simmer until the sauce has reduced down. Leave to cool.To assemble the salad, arrange all the vegetables over a large serving platter. Use a tablespoon or so of the sauce to coat the turkey, then place this on top. Drizzle over a little more of the sauce, then garnish with the chillies, herbs and peanuts. First marinade the turkey. Whisk the soy sauce, lime juice, sugar, chilli powder and five-spice together. Put the turkey in a dish, pour over the marinade and toss. Cover with cling film and leave to stand. First marinade the turkey. Whisk the soy sauce, lime juice, sugar, chilli powder and five-spice together. Put the turkey in a dish, pour over the marinade and toss. Cover with cling film and leave to stand. For the peanut sauce, heat the oil in a frying pan and add the shallots. Cook on a medium heat until they are translucent and have taken on some colour, then add the garlic, ginger and chillies. For the peanut sauce, heat the oil in a frying pan and add the shallots. Cook on a medium heat until they are translucent and have taken on some colour, then add the garlic, ginger and chillies. Continue to cook, stirring regularly, for another 2–3 minutes, then add the remaining sauce ingredients. Stir, then simmer until the sauce has reduced down. Leave to cool. Continue to cook, stirring regularly, for another 2–3 minutes, then add the remaining sauce ingredients. Stir, then simmer until the sauce has reduced down. Leave to cool. To assemble the salad, arrange all the vegetables over a large serving platter. Use a tablespoon or so of the sauce to coat the turkey, then place this on top. Drizzle over a little more of the sauce, then garnish with the chillies, herbs and peanuts. To assemble the salad, arrange all the vegetables over a large serving platter. Use a tablespoon or so of the sauce to coat the turkey, then place this on top. Drizzle over a little more of the sauce, then garnish with the chillies, herbs and peanuts. | {
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"title": "Bang bang turkey 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/bang_bang_turkey_30047_16x9.jpg The ultimate leftover Christmas turkey recipe. Light, fresh and flavoursome. Don’t be alarmed by the long list of ingredients – it’s simply a quick marinate and assemble job. 1 tbsp soy sauce1 tbsp lime juicepinch palm or light soft brown sugarpinch hot chilli powderpinch Chinese five-spice powder250g/9oz leftover turkey, preferably breast, in long strips 1 tbsp soy sauce 1 tbsp lime juice pinch palm or light soft brown sugar pinch hot chilli powder pinch Chinese five-spice powder 250g/9oz leftover turkey, preferably breast, in long strips 1 tbsp vegetable or groundnut oil2 shallots, finely chopped3 garlic cloves, crushed or grated5cm/2in piece fresh ginger, peeled and grated2 red chillies, seeds removed (according to taste), finely chopped200ml/7fl oz turkey (or chicken) stock150ml/5fl oz coconut milk75g/2½oz crunchy peanut butter2 tbsp soy sauce1 tbsp rice wine vinegar1 tsp palm sugar or soft light brown sugar1 tbsp kecap manis (optional)1 tbsp lime juice 1 tbsp vegetable or groundnut oil 2 shallots, finely chopped 3 garlic cloves, crushed or grated 5cm/2in piece fresh ginger, peeled and grated 2 red chillies, seeds removed (according to taste), finely chopped 200ml/7fl oz turkey (or chicken) stock 150ml/5fl oz coconut milk 75g/2½oz crunchy peanut butter 2 tbsp soy sauce 1 tbsp rice wine vinegar 1 tsp palm sugar or soft light brown sugar 1 tbsp kecap manis (optional) 1 tbsp lime juice 1 large Chinese lettuce or cabbage, shredded1 large carrot, julienned1 large courgette, juliennedsmall bunch radishes, cut into matchsticks1 red pepper, cut into thin strips4 spring onions, halved lengthways and cut into thin strips 1 large Chinese lettuce or cabbage, shredded 1 large carrot, julienned 1 large courgette, julienned small bunch radishes, cut into matchsticks 1 red pepper, cut into thin strips 4 spring onions, halved lengthways and cut into thin strips 2–3 red chillies, slicedsmall bunch fresh corianderfew fresh mint leaves1 tbsp roasted, unsalted peanuts, lightly crushed 2–3 red chillies, sliced small bunch fresh coriander few fresh mint leaves 1 tbsp roasted, unsalted peanuts, lightly crushed Method First marinade the turkey. Whisk the soy sauce, lime juice, sugar, chilli powder and five-spice together. Put the turkey in a dish, pour over the marinade and toss. Cover with cling film and leave to stand.For the peanut sauce, heat the oil in a frying pan and add the shallots. Cook on a medium heat until they are translucent and have taken on some colour, then add the garlic, ginger and chillies. Continue to cook, stirring regularly, for another 2–3 minutes, then add the remaining sauce ingredients. Stir, then simmer until the sauce has reduced down. Leave to cool.To assemble the salad, arrange all the vegetables over a large serving platter. Use a tablespoon or so of the sauce to coat the turkey, then place this on top. Drizzle over a little more of the sauce, then garnish with the chillies, herbs and peanuts. First marinade the turkey. Whisk the soy sauce, lime juice, sugar, chilli powder and five-spice together. Put the turkey in a dish, pour over the marinade and toss. Cover with cling film and leave to stand. First marinade the turkey. Whisk the soy sauce, lime juice, sugar, chilli powder and five-spice together. Put the turkey in a dish, pour over the marinade and toss. Cover with cling film and leave to stand. For the peanut sauce, heat the oil in a frying pan and add the shallots. Cook on a medium heat until they are translucent and have taken on some colour, then add the garlic, ginger and chillies. For the peanut sauce, heat the oil in a frying pan and add the shallots. Cook on a medium heat until they are translucent and have taken on some colour, then add the garlic, ginger and chillies. Continue to cook, stirring regularly, for another 2–3 minutes, then add the remaining sauce ingredients. Stir, then simmer until the sauce has reduced down. Leave to cool. Continue to cook, stirring regularly, for another 2–3 minutes, then add the remaining sauce ingredients. Stir, then simmer until the sauce has reduced down. Leave to cool. To assemble the salad, arrange all the vegetables over a large serving platter. Use a tablespoon or so of the sauce to coat the turkey, then place this on top. Drizzle over a little more of the sauce, then garnish with the chillies, herbs and peanuts. To assemble the salad, arrange all the vegetables over a large serving platter. Use a tablespoon or so of the sauce to coat the turkey, then place this on top. Drizzle over a little more of the sauce, then garnish with the chillies, herbs and peanuts."
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} | 01b9875449a805ca4a271e1dd699652a7125c17550c5ce935039ec8fe5c30acf | Chicken satay recipe
An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenwithsataysauc_70986_16x9.jpg Chicken satay is a party favourite. Thread the chicken pieces onto soaked bamboo skewers to cook on the barbecue. 450g/1lb boneless, skinless chicken breasts, cut into 2.5cm/1in cubes1½ tbsp groundnut (peanut) oil 450g/1lb boneless, skinless chicken breasts, cut into 2.5cm/1in cubes 1½ tbsp groundnut (peanut) oil 3 tbsp light soy sauce1 tbsp Shaoxing rice wine or dry sherrysalt freshly ground black pepper2 tsp cornflour 3 tbsp light soy sauce 1 tbsp Shaoxing rice wine or dry sherry salt freshly ground black pepper 2 tsp cornflour 3 tbsp sesame paste or smooth peanut butter1 tbsp chilli bean sauce (available from Asian grocers)1 tbsp coarsely chopped garlic2 tsp chilli oil2 tbsp Chinese white rice vinegar or cider vinegar2 tbsp light soy saucesalt freshly ground pepper2 tsp sugar2 tbsp hot water 3 tbsp sesame paste or smooth peanut butter 1 tbsp chilli bean sauce (available from Asian grocers) 1 tbsp coarsely chopped garlic 2 tsp chilli oil 2 tbsp Chinese white rice vinegar or cider vinegar 2 tbsp light soy sauce salt freshly ground pepper 2 tsp sugar 2 tbsp hot water 50g/2oz thinly sliced onions100g/4oz thinly sliced cucumbers 50g/2oz thinly sliced onions 100g/4oz thinly sliced cucumbers Method In a medium-sized bowl, combine the marinade ingredients, stirring to combine. Add the chicken, mix well and leave to marinate, covered, for at least 20 minutes at room temperature. Drain, discarding the marinade.For the sauce, put all the sauce ingredients in a blender or food processor and process until smooth.Heat a wok over high heat until it is very hot, then add the groundnut oil. When the oil is very hot and slightly smoking, add the chicken pieces and stir-fry for another five minutes until the chicken is browned.Turn the heat down to low, add the sauce and continue to stir-fry for another five minutes.Turn onto a warm platter, garnish with the onion and cucumber and serve at once. In a medium-sized bowl, combine the marinade ingredients, stirring to combine. Add the chicken, mix well and leave to marinate, covered, for at least 20 minutes at room temperature. Drain, discarding the marinade. In a medium-sized bowl, combine the marinade ingredients, stirring to combine. Add the chicken, mix well and leave to marinate, covered, for at least 20 minutes at room temperature. Drain, discarding the marinade. For the sauce, put all the sauce ingredients in a blender or food processor and process until smooth. For the sauce, put all the sauce ingredients in a blender or food processor and process until smooth. Heat a wok over high heat until it is very hot, then add the groundnut oil. When the oil is very hot and slightly smoking, add the chicken pieces and stir-fry for another five minutes until the chicken is browned. Heat a wok over high heat until it is very hot, then add the groundnut oil. When the oil is very hot and slightly smoking, add the chicken pieces and stir-fry for another five minutes until the chicken is browned. Turn the heat down to low, add the sauce and continue to stir-fry for another five minutes. Turn the heat down to low, add the sauce and continue to stir-fry for another five minutes. Turn onto a warm platter, garnish with the onion and cucumber and serve at once. Turn onto a warm platter, garnish with the onion and cucumber and serve at once. Recipe tips If barbecuing the chicken, cook the sauce separately and serve on the side as a dip. | {
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"content": "An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenwithsataysauc_70986_16x9.jpg Chicken satay is a party favourite. Thread the chicken pieces onto soaked bamboo skewers to cook on the barbecue. 450g/1lb boneless, skinless chicken breasts, cut into 2.5cm/1in cubes1½ tbsp groundnut (peanut) oil 450g/1lb boneless, skinless chicken breasts, cut into 2.5cm/1in cubes 1½ tbsp groundnut (peanut) oil 3 tbsp light soy sauce1 tbsp Shaoxing rice wine or dry sherrysalt freshly ground black pepper2 tsp cornflour 3 tbsp light soy sauce 1 tbsp Shaoxing rice wine or dry sherry salt freshly ground black pepper 2 tsp cornflour 3 tbsp sesame paste or smooth peanut butter1 tbsp chilli bean sauce (available from Asian grocers)1 tbsp coarsely chopped garlic2 tsp chilli oil2 tbsp Chinese white rice vinegar or cider vinegar2 tbsp light soy saucesalt freshly ground pepper2 tsp sugar2 tbsp hot water 3 tbsp sesame paste or smooth peanut butter 1 tbsp chilli bean sauce (available from Asian grocers) 1 tbsp coarsely chopped garlic 2 tsp chilli oil 2 tbsp Chinese white rice vinegar or cider vinegar 2 tbsp light soy sauce salt freshly ground pepper 2 tsp sugar 2 tbsp hot water 50g/2oz thinly sliced onions100g/4oz thinly sliced cucumbers 50g/2oz thinly sliced onions 100g/4oz thinly sliced cucumbers Method In a medium-sized bowl, combine the marinade ingredients, stirring to combine. Add the chicken, mix well and leave to marinate, covered, for at least 20 minutes at room temperature. Drain, discarding the marinade.For the sauce, put all the sauce ingredients in a blender or food processor and process until smooth.Heat a wok over high heat until it is very hot, then add the groundnut oil. When the oil is very hot and slightly smoking, add the chicken pieces and stir-fry for another five minutes until the chicken is browned.Turn the heat down to low, add the sauce and continue to stir-fry for another five minutes.Turn onto a warm platter, garnish with the onion and cucumber and serve at once. In a medium-sized bowl, combine the marinade ingredients, stirring to combine. Add the chicken, mix well and leave to marinate, covered, for at least 20 minutes at room temperature. Drain, discarding the marinade. In a medium-sized bowl, combine the marinade ingredients, stirring to combine. Add the chicken, mix well and leave to marinate, covered, for at least 20 minutes at room temperature. Drain, discarding the marinade. For the sauce, put all the sauce ingredients in a blender or food processor and process until smooth. For the sauce, put all the sauce ingredients in a blender or food processor and process until smooth. Heat a wok over high heat until it is very hot, then add the groundnut oil. When the oil is very hot and slightly smoking, add the chicken pieces and stir-fry for another five minutes until the chicken is browned. Heat a wok over high heat until it is very hot, then add the groundnut oil. When the oil is very hot and slightly smoking, add the chicken pieces and stir-fry for another five minutes until the chicken is browned. Turn the heat down to low, add the sauce and continue to stir-fry for another five minutes. Turn the heat down to low, add the sauce and continue to stir-fry for another five minutes. Turn onto a warm platter, garnish with the onion and cucumber and serve at once. Turn onto a warm platter, garnish with the onion and cucumber and serve at once. Recipe tips If barbecuing the chicken, cook the sauce separately and serve on the side as a dip."
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} | 67d497ee814a159d934d951fa2cd99ad7e33b22e9bf900fd90b6a590a2b5297c | Chicken satay skewers recipe
An average of 3.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_satay_skewers_76991_16x9.jpg These chicken satay skewers are perfect party food. Give them a few hours to absorb the flavours of the spicy marinade, then pop them under a hot grill or on the barbecue until golden. For this recipe you will need 16 small skewers. If using wooden skewers, you will need to soak them in water for at least 20 minutes before using. Each serving provides 84 kcal, 10.5g protein, 2g carbohydrates (of which 1g sugars), 4g fat (of which 1g saturates), 0.5g fibre and 0.5g salt. 4 skinless chicken breastsvegetable oil, for greasing handful fresh coriander, to garnish 4 skinless chicken breasts vegetable oil, for greasing handful fresh coriander, to garnish 1 lime, juice only4 garlic cloves, crushed ½ tsp cayenne pepper 50g/1¾oz fresh ginger, peeled and grated 1 tsp paprika1 tbsp mild curry powder4 tbsp oyster sauce 1 tsp honey5 tbsp peanut butter 1 lime, juice only 4 garlic cloves, crushed ½ tsp cayenne pepper 50g/1¾oz fresh ginger, peeled and grated 1 tsp paprika 1 tbsp mild curry powder 4 tbsp oyster sauce 1 tsp honey 5 tbsp peanut butter Method Place all the marinade ingredients in a food processor – or use a hand blender – and blend until smooth. Pour the mixture into a bowl. Slice each chicken breast into four strips and add to the bowl, mixing well to ensure they are all completely coated with the marinade. Leave in the fridge to marinate for up to 3 hours (and for at least 30 minutes).Preheat the grill to high. Brush a baking tray with vegetable oil.Carefully thread each chicken strip onto a skewer, lining up the skewers on the baking tray. Grill the skewers for about 10 minutes, turning occasionally, until golden and cooked through and starting to crisp. Garnish with coriander and serve. Place all the marinade ingredients in a food processor – or use a hand blender – and blend until smooth. Pour the mixture into a bowl. Place all the marinade ingredients in a food processor – or use a hand blender – and blend until smooth. Pour the mixture into a bowl. Slice each chicken breast into four strips and add to the bowl, mixing well to ensure they are all completely coated with the marinade. Leave in the fridge to marinate for up to 3 hours (and for at least 30 minutes). Slice each chicken breast into four strips and add to the bowl, mixing well to ensure they are all completely coated with the marinade. Leave in the fridge to marinate for up to 3 hours (and for at least 30 minutes). Preheat the grill to high. Brush a baking tray with vegetable oil. Preheat the grill to high. Brush a baking tray with vegetable oil. Carefully thread each chicken strip onto a skewer, lining up the skewers on the baking tray. Carefully thread each chicken strip onto a skewer, lining up the skewers on the baking tray. Grill the skewers for about 10 minutes, turning occasionally, until golden and cooked through and starting to crisp. Garnish with coriander and serve. Grill the skewers for about 10 minutes, turning occasionally, until golden and cooked through and starting to crisp. Garnish with coriander and serve. | {
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"content": "An average of 3.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_satay_skewers_76991_16x9.jpg These chicken satay skewers are perfect party food. Give them a few hours to absorb the flavours of the spicy marinade, then pop them under a hot grill or on the barbecue until golden. For this recipe you will need 16 small skewers. If using wooden skewers, you will need to soak them in water for at least 20 minutes before using. Each serving provides 84 kcal, 10.5g protein, 2g carbohydrates (of which 1g sugars), 4g fat (of which 1g saturates), 0.5g fibre and 0.5g salt. 4 skinless chicken breastsvegetable oil, for greasing handful fresh coriander, to garnish 4 skinless chicken breasts vegetable oil, for greasing handful fresh coriander, to garnish 1 lime, juice only4 garlic cloves, crushed ½ tsp cayenne pepper 50g/1¾oz fresh ginger, peeled and grated 1 tsp paprika1 tbsp mild curry powder4 tbsp oyster sauce 1 tsp honey5 tbsp peanut butter 1 lime, juice only 4 garlic cloves, crushed ½ tsp cayenne pepper 50g/1¾oz fresh ginger, peeled and grated 1 tsp paprika 1 tbsp mild curry powder 4 tbsp oyster sauce 1 tsp honey 5 tbsp peanut butter Method Place all the marinade ingredients in a food processor – or use a hand blender – and blend until smooth. Pour the mixture into a bowl. Slice each chicken breast into four strips and add to the bowl, mixing well to ensure they are all completely coated with the marinade. Leave in the fridge to marinate for up to 3 hours (and for at least 30 minutes).Preheat the grill to high. Brush a baking tray with vegetable oil.Carefully thread each chicken strip onto a skewer, lining up the skewers on the baking tray. Grill the skewers for about 10 minutes, turning occasionally, until golden and cooked through and starting to crisp. Garnish with coriander and serve. Place all the marinade ingredients in a food processor – or use a hand blender – and blend until smooth. Pour the mixture into a bowl. Place all the marinade ingredients in a food processor – or use a hand blender – and blend until smooth. Pour the mixture into a bowl. Slice each chicken breast into four strips and add to the bowl, mixing well to ensure they are all completely coated with the marinade. Leave in the fridge to marinate for up to 3 hours (and for at least 30 minutes). Slice each chicken breast into four strips and add to the bowl, mixing well to ensure they are all completely coated with the marinade. Leave in the fridge to marinate for up to 3 hours (and for at least 30 minutes). Preheat the grill to high. Brush a baking tray with vegetable oil. Preheat the grill to high. Brush a baking tray with vegetable oil. Carefully thread each chicken strip onto a skewer, lining up the skewers on the baking tray. Carefully thread each chicken strip onto a skewer, lining up the skewers on the baking tray. Grill the skewers for about 10 minutes, turning occasionally, until golden and cooked through and starting to crisp. Garnish with coriander and serve. Grill the skewers for about 10 minutes, turning occasionally, until golden and cooked through and starting to crisp. Garnish with coriander and serve."
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} | 6a34387f13dfbefed9292ce2d8f84ece5cb3b636c42e3df624bfb25c5d6039a8 | Sesame seed salmon with mirin recipe
An average of 4.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sesame_seed_salmon_with_59761_16x9.jpg A deliciously simple way to cook a salmon fillet - sweetened with rice wine and sesame then pan-fried. 1 portioned salmon fillet, skin on4 tbsp mirin1 tbsp groundnut oil1 tbsp sesame oil50g/1¾oz sesame seeds 1 portioned salmon fillet, skin on 4 tbsp mirin 1 tbsp groundnut oil 1 tbsp sesame oil 50g/1¾oz sesame seeds Method Marinate the salmon in a bowl with the mirin, groundnut and sesame oils for 30 minutes.Fill a plate with sesame seeds and place the salmon flesh-side down to cover evenly.Pan-fry the salmon for six minutes skin-side down and then turn for three final minutes of cooking. Marinate the salmon in a bowl with the mirin, groundnut and sesame oils for 30 minutes. Marinate the salmon in a bowl with the mirin, groundnut and sesame oils for 30 minutes. Fill a plate with sesame seeds and place the salmon flesh-side down to cover evenly. Fill a plate with sesame seeds and place the salmon flesh-side down to cover evenly. Pan-fry the salmon for six minutes skin-side down and then turn for three final minutes of cooking. Pan-fry the salmon for six minutes skin-side down and then turn for three final minutes of cooking. | {
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"content": "An average of 4.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sesame_seed_salmon_with_59761_16x9.jpg A deliciously simple way to cook a salmon fillet - sweetened with rice wine and sesame then pan-fried. 1 portioned salmon fillet, skin on4 tbsp mirin1 tbsp groundnut oil1 tbsp sesame oil50g/1¾oz sesame seeds 1 portioned salmon fillet, skin on 4 tbsp mirin 1 tbsp groundnut oil 1 tbsp sesame oil 50g/1¾oz sesame seeds Method Marinate the salmon in a bowl with the mirin, groundnut and sesame oils for 30 minutes.Fill a plate with sesame seeds and place the salmon flesh-side down to cover evenly.Pan-fry the salmon for six minutes skin-side down and then turn for three final minutes of cooking. Marinate the salmon in a bowl with the mirin, groundnut and sesame oils for 30 minutes. Marinate the salmon in a bowl with the mirin, groundnut and sesame oils for 30 minutes. Fill a plate with sesame seeds and place the salmon flesh-side down to cover evenly. Fill a plate with sesame seeds and place the salmon flesh-side down to cover evenly. Pan-fry the salmon for six minutes skin-side down and then turn for three final minutes of cooking. Pan-fry the salmon for six minutes skin-side down and then turn for three final minutes of cooking."
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} | 1a6b93efb6ce3d060ab5cd186dce8e2d577cff9ed3c010d8ceafe2ce5512dc53 | Salmon, avocado and rocket salad recipe
An average of 3.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_avocado_and_02437_16x9.jpg A creamy avocado, salmon and rocket salad that's full of healthy fats to keep you going. Spiked with a hot and zingy wasabi dressing this is a mega-salad. 175g/6oz sesame seeds, toasted3½ tbsp soy sauce2 tbsp sugar450g/1lb green beans, trimmed2 tbsp rice vinegar2 tbsp spring onions, finely chopped2 tsp fresh ginger, finely choppedsalt, to taste 175g/6oz sesame seeds, toasted 3½ tbsp soy sauce 2 tbsp sugar 450g/1lb green beans, trimmed 2 tbsp rice vinegar 2 tbsp spring onions, finely chopped 2 tsp fresh ginger, finely chopped salt, to taste 250g/9oz cooked fresh salmon fillets, skins removed and thinly sliced2 avocados, skin and stone removed, thinly sliced120g/4½oz rocket handful fresh coriander2 tbsp sesame seeds, toasted 250g/9oz cooked fresh salmon fillets, skins removed and thinly sliced 2 avocados, skin and stone removed, thinly sliced 120g/4½oz rocket handful fresh coriander 2 tbsp sesame seeds, toasted 1 tbsp rice wine vinegar1 lime, juice only2 tsp wasabi paste1 garlic clove, finely grated 1 tsp fresh ginger, finely grated1 tsp caster sugar3 tbsp sunflower oil 1 tbsp rice wine vinegar 1 lime, juice only 2 tsp wasabi paste 1 garlic clove, finely grated 1 tsp fresh ginger, finely grated 1 tsp caster sugar 3 tbsp sunflower oil Method To make the sesame paste for the green beans, finely grind 6 tablespoons of sesame seeds in a pestle and mortar and transfer to a small food processor. Add the remaining sesame seeds, soy sauce and sugar and process to a paste.Bring a large saucepan of salted water to the boil. Add the beans and cook for 4 minutes or until tender but still crisp. Transfer the beans to iced water to refresh. Drain, dry and set aside. Whisk together the vinegar, spring onions and ginger with the sesame paste. Add the green beans and toss together.To make the wasabi dressing, put all the ingredients in a small, lidded jar and shake until combined. Taste for seasoning. To serve, arrange the salmon and avocado on a serving platter and drizzle with the wasabi dressing. Scatter over the rocket leaves and coriander and sprinkle with the toasted sesame seeds. Serve with the sesame green beans. To make the sesame paste for the green beans, finely grind 6 tablespoons of sesame seeds in a pestle and mortar and transfer to a small food processor. Add the remaining sesame seeds, soy sauce and sugar and process to a paste. To make the sesame paste for the green beans, finely grind 6 tablespoons of sesame seeds in a pestle and mortar and transfer to a small food processor. Add the remaining sesame seeds, soy sauce and sugar and process to a paste. Bring a large saucepan of salted water to the boil. Add the beans and cook for 4 minutes or until tender but still crisp. Transfer the beans to iced water to refresh. Drain, dry and set aside. Bring a large saucepan of salted water to the boil. Add the beans and cook for 4 minutes or until tender but still crisp. Transfer the beans to iced water to refresh. Drain, dry and set aside. Whisk together the vinegar, spring onions and ginger with the sesame paste. Add the green beans and toss together. Whisk together the vinegar, spring onions and ginger with the sesame paste. Add the green beans and toss together. To make the wasabi dressing, put all the ingredients in a small, lidded jar and shake until combined. Taste for seasoning. To make the wasabi dressing, put all the ingredients in a small, lidded jar and shake until combined. Taste for seasoning. To serve, arrange the salmon and avocado on a serving platter and drizzle with the wasabi dressing. Scatter over the rocket leaves and coriander and sprinkle with the toasted sesame seeds. Serve with the sesame green beans. To serve, arrange the salmon and avocado on a serving platter and drizzle with the wasabi dressing. Scatter over the rocket leaves and coriander and sprinkle with the toasted sesame seeds. Serve with the sesame green beans. Recipe tips To make this salad gluten-free, use tamari sauce instead of soy sauce in the sesame paste. | {
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"content": "An average of 3.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_avocado_and_02437_16x9.jpg A creamy avocado, salmon and rocket salad that's full of healthy fats to keep you going. Spiked with a hot and zingy wasabi dressing this is a mega-salad. 175g/6oz sesame seeds, toasted3½ tbsp soy sauce2 tbsp sugar450g/1lb green beans, trimmed2 tbsp rice vinegar2 tbsp spring onions, finely chopped2 tsp fresh ginger, finely choppedsalt, to taste 175g/6oz sesame seeds, toasted 3½ tbsp soy sauce 2 tbsp sugar 450g/1lb green beans, trimmed 2 tbsp rice vinegar 2 tbsp spring onions, finely chopped 2 tsp fresh ginger, finely chopped salt, to taste 250g/9oz cooked fresh salmon fillets, skins removed and thinly sliced2 avocados, skin and stone removed, thinly sliced120g/4½oz rocket handful fresh coriander2 tbsp sesame seeds, toasted 250g/9oz cooked fresh salmon fillets, skins removed and thinly sliced 2 avocados, skin and stone removed, thinly sliced 120g/4½oz rocket handful fresh coriander 2 tbsp sesame seeds, toasted 1 tbsp rice wine vinegar1 lime, juice only2 tsp wasabi paste1 garlic clove, finely grated 1 tsp fresh ginger, finely grated1 tsp caster sugar3 tbsp sunflower oil 1 tbsp rice wine vinegar 1 lime, juice only 2 tsp wasabi paste 1 garlic clove, finely grated 1 tsp fresh ginger, finely grated 1 tsp caster sugar 3 tbsp sunflower oil Method To make the sesame paste for the green beans, finely grind 6 tablespoons of sesame seeds in a pestle and mortar and transfer to a small food processor. Add the remaining sesame seeds, soy sauce and sugar and process to a paste.Bring a large saucepan of salted water to the boil. Add the beans and cook for 4 minutes or until tender but still crisp. Transfer the beans to iced water to refresh. Drain, dry and set aside. Whisk together the vinegar, spring onions and ginger with the sesame paste. Add the green beans and toss together.To make the wasabi dressing, put all the ingredients in a small, lidded jar and shake until combined. Taste for seasoning. To serve, arrange the salmon and avocado on a serving platter and drizzle with the wasabi dressing. Scatter over the rocket leaves and coriander and sprinkle with the toasted sesame seeds. Serve with the sesame green beans. To make the sesame paste for the green beans, finely grind 6 tablespoons of sesame seeds in a pestle and mortar and transfer to a small food processor. Add the remaining sesame seeds, soy sauce and sugar and process to a paste. To make the sesame paste for the green beans, finely grind 6 tablespoons of sesame seeds in a pestle and mortar and transfer to a small food processor. Add the remaining sesame seeds, soy sauce and sugar and process to a paste. Bring a large saucepan of salted water to the boil. Add the beans and cook for 4 minutes or until tender but still crisp. Transfer the beans to iced water to refresh. Drain, dry and set aside. Bring a large saucepan of salted water to the boil. Add the beans and cook for 4 minutes or until tender but still crisp. Transfer the beans to iced water to refresh. Drain, dry and set aside. Whisk together the vinegar, spring onions and ginger with the sesame paste. Add the green beans and toss together. Whisk together the vinegar, spring onions and ginger with the sesame paste. Add the green beans and toss together. To make the wasabi dressing, put all the ingredients in a small, lidded jar and shake until combined. Taste for seasoning. To make the wasabi dressing, put all the ingredients in a small, lidded jar and shake until combined. Taste for seasoning. To serve, arrange the salmon and avocado on a serving platter and drizzle with the wasabi dressing. Scatter over the rocket leaves and coriander and sprinkle with the toasted sesame seeds. Serve with the sesame green beans. To serve, arrange the salmon and avocado on a serving platter and drizzle with the wasabi dressing. Scatter over the rocket leaves and coriander and sprinkle with the toasted sesame seeds. Serve with the sesame green beans. Recipe tips To make this salad gluten-free, use tamari sauce instead of soy sauce in the sesame paste."
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} | b8513412ae50c6457fe872a8306b80db2ba5068355efba1218260c4cd7573684 | Potato bread with salmon and pickled cucumber recipe
An average of 3.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_bread_with_salmon_59349_16x9.jpg This is a great store cupboard recipe using potatoes, a tin of fish and pickling ingredients. Once you've made the pickles, you've added to your store cupboard too! 105g tin salmon, bones removed (tuna works too)1 tbsp freshly chopped dill, or other soft herbs1 tsp olive oilfreshly ground black pepperpinch cumin 105g tin salmon, bones removed (tuna works too) 1 tbsp freshly chopped dill, or other soft herbs 1 tsp olive oil freshly ground black pepper pinch cumin 2 tsp sea salt½ cucumber, sliced into ribbons using a vegetable peeler 2 tbsp caster sugar3 tbsp white or red wine vinegar1 dried bay leaf 2 tsp sea salt ½ cucumber, sliced into ribbons using a vegetable peeler 2 tbsp caster sugar 3 tbsp white or red wine vinegar 1 dried bay leaf 400g/14oz cold mashed potatoes 40g/1½oz melted butter 90g/3oz self-raising flour (or 90g/3oz blended oats mixed with 1 tsp baking powder) pinch salt dash oil, for frying 400g/14oz cold mashed potatoes 40g/1½oz melted butter 90g/3oz self-raising flour (or 90g/3oz blended oats mixed with 1 tsp baking powder) pinch salt dash oil, for frying Method Mix the salmon, dill and olive oil together and season with plenty of black pepper. Set aside.For the pickled cucumber, sprinkle the salt over the cucumber slices and leave for 30 minutes. Place the cucumbers into a clean tea towel or muslin and squeeze to remove any excess water. Warm the sugar, vinegar and bay leaf in a saucepan over a low heat. Once the sugar has dissolved, remove from the heat and add the cucumber strips. Set aside.To make the potato bread, mix the mashed potatoes, butter, flour and salt together. Squash down into a circle that will fit your frying pan. Heat a little oil in a non-stick frying pan over a medium heat. Fry the potato bread on both sides until golden-brown. Remove from the pan and slice into 4 triangles. Spoon the salmon on top of the warm potato bread and serve with the cucumber on the side. Season with a pinch of cumin and pinch of salt. Mix the salmon, dill and olive oil together and season with plenty of black pepper. Set aside. Mix the salmon, dill and olive oil together and season with plenty of black pepper. Set aside. For the pickled cucumber, sprinkle the salt over the cucumber slices and leave for 30 minutes. Place the cucumbers into a clean tea towel or muslin and squeeze to remove any excess water. Warm the sugar, vinegar and bay leaf in a saucepan over a low heat. Once the sugar has dissolved, remove from the heat and add the cucumber strips. Set aside. For the pickled cucumber, sprinkle the salt over the cucumber slices and leave for 30 minutes. Place the cucumbers into a clean tea towel or muslin and squeeze to remove any excess water. Warm the sugar, vinegar and bay leaf in a saucepan over a low heat. Once the sugar has dissolved, remove from the heat and add the cucumber strips. Set aside. To make the potato bread, mix the mashed potatoes, butter, flour and salt together. Squash down into a circle that will fit your frying pan. To make the potato bread, mix the mashed potatoes, butter, flour and salt together. Squash down into a circle that will fit your frying pan. Heat a little oil in a non-stick frying pan over a medium heat. Fry the potato bread on both sides until golden-brown. Remove from the pan and slice into 4 triangles. Heat a little oil in a non-stick frying pan over a medium heat. Fry the potato bread on both sides until golden-brown. Remove from the pan and slice into 4 triangles. Spoon the salmon on top of the warm potato bread and serve with the cucumber on the side. Season with a pinch of cumin and pinch of salt. Spoon the salmon on top of the warm potato bread and serve with the cucumber on the side. Season with a pinch of cumin and pinch of salt. Recipe tips If you have any potato bread leftover, it will freeze well and re-heat in the oven. | {
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"title": "Potato bread with salmon and pickled cucumber recipe",
"content": "An average of 3.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_bread_with_salmon_59349_16x9.jpg This is a great store cupboard recipe using potatoes, a tin of fish and pickling ingredients. Once you've made the pickles, you've added to your store cupboard too! 105g tin salmon, bones removed (tuna works too)1 tbsp freshly chopped dill, or other soft herbs1 tsp olive oilfreshly ground black pepperpinch cumin 105g tin salmon, bones removed (tuna works too) 1 tbsp freshly chopped dill, or other soft herbs 1 tsp olive oil freshly ground black pepper pinch cumin 2 tsp sea salt½ cucumber, sliced into ribbons using a vegetable peeler 2 tbsp caster sugar3 tbsp white or red wine vinegar1 dried bay leaf 2 tsp sea salt ½ cucumber, sliced into ribbons using a vegetable peeler 2 tbsp caster sugar 3 tbsp white or red wine vinegar 1 dried bay leaf 400g/14oz cold mashed potatoes 40g/1½oz melted butter 90g/3oz self-raising flour (or 90g/3oz blended oats mixed with 1 tsp baking powder) pinch salt dash oil, for frying 400g/14oz cold mashed potatoes 40g/1½oz melted butter 90g/3oz self-raising flour (or 90g/3oz blended oats mixed with 1 tsp baking powder) pinch salt dash oil, for frying Method Mix the salmon, dill and olive oil together and season with plenty of black pepper. Set aside.For the pickled cucumber, sprinkle the salt over the cucumber slices and leave for 30 minutes. Place the cucumbers into a clean tea towel or muslin and squeeze to remove any excess water. Warm the sugar, vinegar and bay leaf in a saucepan over a low heat. Once the sugar has dissolved, remove from the heat and add the cucumber strips. Set aside.To make the potato bread, mix the mashed potatoes, butter, flour and salt together. Squash down into a circle that will fit your frying pan. Heat a little oil in a non-stick frying pan over a medium heat. Fry the potato bread on both sides until golden-brown. Remove from the pan and slice into 4 triangles. Spoon the salmon on top of the warm potato bread and serve with the cucumber on the side. Season with a pinch of cumin and pinch of salt. Mix the salmon, dill and olive oil together and season with plenty of black pepper. Set aside. Mix the salmon, dill and olive oil together and season with plenty of black pepper. Set aside. For the pickled cucumber, sprinkle the salt over the cucumber slices and leave for 30 minutes. Place the cucumbers into a clean tea towel or muslin and squeeze to remove any excess water. Warm the sugar, vinegar and bay leaf in a saucepan over a low heat. Once the sugar has dissolved, remove from the heat and add the cucumber strips. Set aside. For the pickled cucumber, sprinkle the salt over the cucumber slices and leave for 30 minutes. Place the cucumbers into a clean tea towel or muslin and squeeze to remove any excess water. Warm the sugar, vinegar and bay leaf in a saucepan over a low heat. Once the sugar has dissolved, remove from the heat and add the cucumber strips. Set aside. To make the potato bread, mix the mashed potatoes, butter, flour and salt together. Squash down into a circle that will fit your frying pan. To make the potato bread, mix the mashed potatoes, butter, flour and salt together. Squash down into a circle that will fit your frying pan. Heat a little oil in a non-stick frying pan over a medium heat. Fry the potato bread on both sides until golden-brown. Remove from the pan and slice into 4 triangles. Heat a little oil in a non-stick frying pan over a medium heat. Fry the potato bread on both sides until golden-brown. Remove from the pan and slice into 4 triangles. Spoon the salmon on top of the warm potato bread and serve with the cucumber on the side. Season with a pinch of cumin and pinch of salt. Spoon the salmon on top of the warm potato bread and serve with the cucumber on the side. Season with a pinch of cumin and pinch of salt. Recipe tips If you have any potato bread leftover, it will freeze well and re-heat in the oven."
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} | 25160465454e1e8e78ac600a18afc3b413fb3bca51f920ed75e563edd8bd4123 | Gluten- and lactose-free mac ‘n’ cheese recipe
An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_mac_n_cheese_86473_16x9.jpg If you can’t tolerate gluten and lactose you may think mac ‘n’ cheese is off the menu – but with a few simple swaps, and the addition of cauliflower and broccoli, you’ve got a fabulous cheesy feast. Each serving provides 688 kcal, 22g protein, 86g carbohydrate (of which 9.4g sugars), 27g fat (of which 12g saturates), 5.4g fibre and 1.6g salt. 500ml/18fl oz unsweetened gluten-free oat milk 2 bay leaves 225g/8oz gluten-free pasta 120g/4oz cauliflower florets, chopped into small pieces 120g/4oz broccoli florets, chopped into small pieces 60g/2¼oz lactose-free spread 45g/1½oz gluten-free flour 120g/4oz lactose-free mature cheddar, grated 1 tsp gluten-free English mustard ¼ tsp grated nutmeg fine sea salt and freshly ground black pepper 500ml/18fl oz unsweetened gluten-free oat milk 2 bay leaves 225g/8oz gluten-free pasta 120g/4oz cauliflower florets, chopped into small pieces 120g/4oz broccoli florets, chopped into small pieces 60g/2¼oz lactose-free spread 45g/1½oz gluten-free flour 120g/4oz lactose-free mature cheddar, grated 1 tsp gluten-free English mustard ¼ tsp grated nutmeg fine sea salt and freshly ground black pepper Method Pour the milk into a saucepan, add the bay leaves and bring to a simmer. Turn the heat off and leave to infuse. Bring a large pan of salted water to the boil, add the pasta and cook for 10 minutes. Add the cauliflower and broccoli, return to a simmer and cook for another 2–3 minutes until the pasta and vegetables are tender. Drain into a colander and set over the pan. Meanwhile, melt the spread in a saucepan over a medium heat. Stir in the flour and cook for 2–3 minutes, stirring constantly until the paste is smooth and has turned a very pale golden colour. Remove the bay leaves from the milk and pour into the paste in a steady stream, stirring constantly. Cook gently for 3–4 minutes, whisking constantly until the liquid has thickened slightly. Draw a spoon through the sauce to check it’s thick enough – if you run your finger down the back of the spoon and the sauce stays either side, it’s ready.Stir in the cheese, mustard, nutmeg and ¼ teaspoon salt and season to taste with black pepper. Add the pasta and vegetables to the sauce and stir well until coated. Serve hot. Pour the milk into a saucepan, add the bay leaves and bring to a simmer. Turn the heat off and leave to infuse. Pour the milk into a saucepan, add the bay leaves and bring to a simmer. Turn the heat off and leave to infuse. Bring a large pan of salted water to the boil, add the pasta and cook for 10 minutes. Add the cauliflower and broccoli, return to a simmer and cook for another 2–3 minutes until the pasta and vegetables are tender. Drain into a colander and set over the pan. Bring a large pan of salted water to the boil, add the pasta and cook for 10 minutes. Add the cauliflower and broccoli, return to a simmer and cook for another 2–3 minutes until the pasta and vegetables are tender. Drain into a colander and set over the pan. Meanwhile, melt the spread in a saucepan over a medium heat. Stir in the flour and cook for 2–3 minutes, stirring constantly until the paste is smooth and has turned a very pale golden colour. Meanwhile, melt the spread in a saucepan over a medium heat. Stir in the flour and cook for 2–3 minutes, stirring constantly until the paste is smooth and has turned a very pale golden colour. Remove the bay leaves from the milk and pour into the paste in a steady stream, stirring constantly. Cook gently for 3–4 minutes, whisking constantly until the liquid has thickened slightly. Draw a spoon through the sauce to check it’s thick enough – if you run your finger down the back of the spoon and the sauce stays either side, it’s ready. Remove the bay leaves from the milk and pour into the paste in a steady stream, stirring constantly. Cook gently for 3–4 minutes, whisking constantly until the liquid has thickened slightly. Draw a spoon through the sauce to check it’s thick enough – if you run your finger down the back of the spoon and the sauce stays either side, it’s ready. Stir in the cheese, mustard, nutmeg and ¼ teaspoon salt and season to taste with black pepper. Add the pasta and vegetables to the sauce and stir well until coated. Serve hot. Stir in the cheese, mustard, nutmeg and ¼ teaspoon salt and season to taste with black pepper. Add the pasta and vegetables to the sauce and stir well until coated. Serve hot. Recipe tips Brands of English mustard vary, so check the label to ensure it's gluten-free before buying. | {
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"title": "Gluten- and lactose-free mac ‘n’ cheese recipe",
"content": "An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_mac_n_cheese_86473_16x9.jpg If you can’t tolerate gluten and lactose you may think mac ‘n’ cheese is off the menu – but with a few simple swaps, and the addition of cauliflower and broccoli, you’ve got a fabulous cheesy feast. Each serving provides 688 kcal, 22g protein, 86g carbohydrate (of which 9.4g sugars), 27g fat (of which 12g saturates), 5.4g fibre and 1.6g salt. 500ml/18fl oz unsweetened gluten-free oat milk 2 bay leaves 225g/8oz gluten-free pasta 120g/4oz cauliflower florets, chopped into small pieces 120g/4oz broccoli florets, chopped into small pieces 60g/2¼oz lactose-free spread 45g/1½oz gluten-free flour 120g/4oz lactose-free mature cheddar, grated 1 tsp gluten-free English mustard ¼ tsp grated nutmeg fine sea salt and freshly ground black pepper 500ml/18fl oz unsweetened gluten-free oat milk 2 bay leaves 225g/8oz gluten-free pasta 120g/4oz cauliflower florets, chopped into small pieces 120g/4oz broccoli florets, chopped into small pieces 60g/2¼oz lactose-free spread 45g/1½oz gluten-free flour 120g/4oz lactose-free mature cheddar, grated 1 tsp gluten-free English mustard ¼ tsp grated nutmeg fine sea salt and freshly ground black pepper Method Pour the milk into a saucepan, add the bay leaves and bring to a simmer. Turn the heat off and leave to infuse. Bring a large pan of salted water to the boil, add the pasta and cook for 10 minutes. Add the cauliflower and broccoli, return to a simmer and cook for another 2–3 minutes until the pasta and vegetables are tender. Drain into a colander and set over the pan. Meanwhile, melt the spread in a saucepan over a medium heat. Stir in the flour and cook for 2–3 minutes, stirring constantly until the paste is smooth and has turned a very pale golden colour. Remove the bay leaves from the milk and pour into the paste in a steady stream, stirring constantly. Cook gently for 3–4 minutes, whisking constantly until the liquid has thickened slightly. Draw a spoon through the sauce to check it’s thick enough – if you run your finger down the back of the spoon and the sauce stays either side, it’s ready.Stir in the cheese, mustard, nutmeg and ¼ teaspoon salt and season to taste with black pepper. Add the pasta and vegetables to the sauce and stir well until coated. Serve hot. Pour the milk into a saucepan, add the bay leaves and bring to a simmer. Turn the heat off and leave to infuse. Pour the milk into a saucepan, add the bay leaves and bring to a simmer. Turn the heat off and leave to infuse. Bring a large pan of salted water to the boil, add the pasta and cook for 10 minutes. Add the cauliflower and broccoli, return to a simmer and cook for another 2–3 minutes until the pasta and vegetables are tender. Drain into a colander and set over the pan. Bring a large pan of salted water to the boil, add the pasta and cook for 10 minutes. Add the cauliflower and broccoli, return to a simmer and cook for another 2–3 minutes until the pasta and vegetables are tender. Drain into a colander and set over the pan. Meanwhile, melt the spread in a saucepan over a medium heat. Stir in the flour and cook for 2–3 minutes, stirring constantly until the paste is smooth and has turned a very pale golden colour. Meanwhile, melt the spread in a saucepan over a medium heat. Stir in the flour and cook for 2–3 minutes, stirring constantly until the paste is smooth and has turned a very pale golden colour. Remove the bay leaves from the milk and pour into the paste in a steady stream, stirring constantly. Cook gently for 3–4 minutes, whisking constantly until the liquid has thickened slightly. Draw a spoon through the sauce to check it’s thick enough – if you run your finger down the back of the spoon and the sauce stays either side, it’s ready. Remove the bay leaves from the milk and pour into the paste in a steady stream, stirring constantly. Cook gently for 3–4 minutes, whisking constantly until the liquid has thickened slightly. Draw a spoon through the sauce to check it’s thick enough – if you run your finger down the back of the spoon and the sauce stays either side, it’s ready. Stir in the cheese, mustard, nutmeg and ¼ teaspoon salt and season to taste with black pepper. Add the pasta and vegetables to the sauce and stir well until coated. Serve hot. Stir in the cheese, mustard, nutmeg and ¼ teaspoon salt and season to taste with black pepper. Add the pasta and vegetables to the sauce and stir well until coated. Serve hot. Recipe tips Brands of English mustard vary, so check the label to ensure it's gluten-free before buying."
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} | 6c64a2a651102a71692ab6ae12f1e2cf2fc5da0f9fb28ead6bb4b1dd8598c8a3 | Vegan mac ‘n’ cheese with buffalo breadcrumbs recipe
An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_mac_n_cheese_with_01556_16x9.jpg A vegan mac ‘n’ cheese that's a little extra. A simple vegan cheese sauce is given a flavour boost from sweet potatoes and a spicy, crunchy breadcrumb topping. Each serving provides 907 kcal, 21g protein, 129g carbohydrate (of which 19g sugars), 32g fat (of which 16g saturates), 8.8g fibre and 3.5g salt. 1 sweet potato, peeled and cut into 3cm/1¼in cubes 1 tbsp vegan butter1 tbsp plain flour½ tsp garlic granules380ml/13fl oz oat milk 180g/6¼oz dried macaroni100g/3½oz vegan smoked cheese, grated 2–3 tbsp buffalo sauce, to taste ½ tbsp Dijon mustard salt and freshly ground black pepper 1 sweet potato, peeled and cut into 3cm/1¼in cubes 1 tbsp vegan butter 1 tbsp plain flour ½ tsp garlic granules 380ml/13fl oz oat milk 180g/6¼oz dried macaroni 100g/3½oz vegan smoked cheese, grated 2–3 tbsp buffalo sauce, to taste ½ tbsp Dijon mustard salt and freshly ground black pepper 50g/1¾oz breadcrumbs 2–3 tbsp buffalo sauce, to taste 1 tbsp olive oil 50g/1¾oz breadcrumbs 2–3 tbsp buffalo sauce, to taste 1 tbsp olive oil Method To make the mac ‘n’ cheese, cook the sweet potato in a large saucepan of boiling water for around 8–10 minutes, or until the cubes are fork tender. Remove with a slotted spoon and set aside. Melt the butter in a frying pan over a medium heat. Stir in the flour and whisk to combine for 2–3 minutes. Add the garlic granules and season with salt and pepper.Slowly pour in the oat milk and whisk for 5–10 minutes until the mixture is thick and glossy. Meanwhile, cook the macaroni in a large saucepan of boiling water according to the packet instructions. Drain, reserving 50ml/2fl oz of the pasta cooking water, and set the pasta and the water aside. Preheat the grill to medium–high. Add the cheese to the oat milk mixture, followed by the buffalo sauce, Dijon mustard, reserved pasta water and sweet potato. Use a potato masher to crush the sweet potato into the sauce. Stir to combine and season with salt and pepper.Stir the macaroni into the cheese sauce and transfer to a 1 litre/1¾ pint baking dish.To make the breadcrumbs, mix the breadcrumbs with the buffalo sauce and oil. Sprinkle over the mac ‘n’ cheese and place under the grill for 3–5 minutes or until the top is brown and bubbly. Serve immediately. To make the mac ‘n’ cheese, cook the sweet potato in a large saucepan of boiling water for around 8–10 minutes, or until the cubes are fork tender. Remove with a slotted spoon and set aside. To make the mac ‘n’ cheese, cook the sweet potato in a large saucepan of boiling water for around 8–10 minutes, or until the cubes are fork tender. Remove with a slotted spoon and set aside. Melt the butter in a frying pan over a medium heat. Stir in the flour and whisk to combine for 2–3 minutes. Add the garlic granules and season with salt and pepper. Melt the butter in a frying pan over a medium heat. Stir in the flour and whisk to combine for 2–3 minutes. Add the garlic granules and season with salt and pepper. Slowly pour in the oat milk and whisk for 5–10 minutes until the mixture is thick and glossy. Slowly pour in the oat milk and whisk for 5–10 minutes until the mixture is thick and glossy. Meanwhile, cook the macaroni in a large saucepan of boiling water according to the packet instructions. Drain, reserving 50ml/2fl oz of the pasta cooking water, and set the pasta and the water aside. Meanwhile, cook the macaroni in a large saucepan of boiling water according to the packet instructions. Drain, reserving 50ml/2fl oz of the pasta cooking water, and set the pasta and the water aside. Preheat the grill to medium–high. Preheat the grill to medium–high. Add the cheese to the oat milk mixture, followed by the buffalo sauce, Dijon mustard, reserved pasta water and sweet potato. Use a potato masher to crush the sweet potato into the sauce. Stir to combine and season with salt and pepper. Add the cheese to the oat milk mixture, followed by the buffalo sauce, Dijon mustard, reserved pasta water and sweet potato. Use a potato masher to crush the sweet potato into the sauce. Stir to combine and season with salt and pepper. Stir the macaroni into the cheese sauce and transfer to a 1 litre/1¾ pint baking dish. Stir the macaroni into the cheese sauce and transfer to a 1 litre/1¾ pint baking dish. To make the breadcrumbs, mix the breadcrumbs with the buffalo sauce and oil. Sprinkle over the mac ‘n’ cheese and place under the grill for 3–5 minutes or until the top is brown and bubbly. Serve immediately. To make the breadcrumbs, mix the breadcrumbs with the buffalo sauce and oil. Sprinkle over the mac ‘n’ cheese and place under the grill for 3–5 minutes or until the top is brown and bubbly. Serve immediately. | {
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"title": "Vegan mac ‘n’ cheese with buffalo breadcrumbs recipe",
"content": "An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_mac_n_cheese_with_01556_16x9.jpg A vegan mac ‘n’ cheese that's a little extra. A simple vegan cheese sauce is given a flavour boost from sweet potatoes and a spicy, crunchy breadcrumb topping. Each serving provides 907 kcal, 21g protein, 129g carbohydrate (of which 19g sugars), 32g fat (of which 16g saturates), 8.8g fibre and 3.5g salt. 1 sweet potato, peeled and cut into 3cm/1¼in cubes 1 tbsp vegan butter1 tbsp plain flour½ tsp garlic granules380ml/13fl oz oat milk 180g/6¼oz dried macaroni100g/3½oz vegan smoked cheese, grated 2–3 tbsp buffalo sauce, to taste ½ tbsp Dijon mustard salt and freshly ground black pepper 1 sweet potato, peeled and cut into 3cm/1¼in cubes 1 tbsp vegan butter 1 tbsp plain flour ½ tsp garlic granules 380ml/13fl oz oat milk 180g/6¼oz dried macaroni 100g/3½oz vegan smoked cheese, grated 2–3 tbsp buffalo sauce, to taste ½ tbsp Dijon mustard salt and freshly ground black pepper 50g/1¾oz breadcrumbs 2–3 tbsp buffalo sauce, to taste 1 tbsp olive oil 50g/1¾oz breadcrumbs 2–3 tbsp buffalo sauce, to taste 1 tbsp olive oil Method To make the mac ‘n’ cheese, cook the sweet potato in a large saucepan of boiling water for around 8–10 minutes, or until the cubes are fork tender. Remove with a slotted spoon and set aside. Melt the butter in a frying pan over a medium heat. Stir in the flour and whisk to combine for 2–3 minutes. Add the garlic granules and season with salt and pepper.Slowly pour in the oat milk and whisk for 5–10 minutes until the mixture is thick and glossy. Meanwhile, cook the macaroni in a large saucepan of boiling water according to the packet instructions. Drain, reserving 50ml/2fl oz of the pasta cooking water, and set the pasta and the water aside. Preheat the grill to medium–high. Add the cheese to the oat milk mixture, followed by the buffalo sauce, Dijon mustard, reserved pasta water and sweet potato. Use a potato masher to crush the sweet potato into the sauce. Stir to combine and season with salt and pepper.Stir the macaroni into the cheese sauce and transfer to a 1 litre/1¾ pint baking dish.To make the breadcrumbs, mix the breadcrumbs with the buffalo sauce and oil. Sprinkle over the mac ‘n’ cheese and place under the grill for 3–5 minutes or until the top is brown and bubbly. Serve immediately. To make the mac ‘n’ cheese, cook the sweet potato in a large saucepan of boiling water for around 8–10 minutes, or until the cubes are fork tender. Remove with a slotted spoon and set aside. To make the mac ‘n’ cheese, cook the sweet potato in a large saucepan of boiling water for around 8–10 minutes, or until the cubes are fork tender. Remove with a slotted spoon and set aside. Melt the butter in a frying pan over a medium heat. Stir in the flour and whisk to combine for 2–3 minutes. Add the garlic granules and season with salt and pepper. Melt the butter in a frying pan over a medium heat. Stir in the flour and whisk to combine for 2–3 minutes. Add the garlic granules and season with salt and pepper. Slowly pour in the oat milk and whisk for 5–10 minutes until the mixture is thick and glossy. Slowly pour in the oat milk and whisk for 5–10 minutes until the mixture is thick and glossy. Meanwhile, cook the macaroni in a large saucepan of boiling water according to the packet instructions. Drain, reserving 50ml/2fl oz of the pasta cooking water, and set the pasta and the water aside. Meanwhile, cook the macaroni in a large saucepan of boiling water according to the packet instructions. Drain, reserving 50ml/2fl oz of the pasta cooking water, and set the pasta and the water aside. Preheat the grill to medium–high. Preheat the grill to medium–high. Add the cheese to the oat milk mixture, followed by the buffalo sauce, Dijon mustard, reserved pasta water and sweet potato. Use a potato masher to crush the sweet potato into the sauce. Stir to combine and season with salt and pepper. Add the cheese to the oat milk mixture, followed by the buffalo sauce, Dijon mustard, reserved pasta water and sweet potato. Use a potato masher to crush the sweet potato into the sauce. Stir to combine and season with salt and pepper. Stir the macaroni into the cheese sauce and transfer to a 1 litre/1¾ pint baking dish. Stir the macaroni into the cheese sauce and transfer to a 1 litre/1¾ pint baking dish. To make the breadcrumbs, mix the breadcrumbs with the buffalo sauce and oil. Sprinkle over the mac ‘n’ cheese and place under the grill for 3–5 minutes or until the top is brown and bubbly. Serve immediately. To make the breadcrumbs, mix the breadcrumbs with the buffalo sauce and oil. Sprinkle over the mac ‘n’ cheese and place under the grill for 3–5 minutes or until the top is brown and bubbly. Serve immediately."
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} | 991b9b03fcc3c66603d208675b34b435c920b0ca9c47a17a59d74593c7b88fd8 | Rainbow salad with plantain chips recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_plantain_and_59066_16x9.jpg Make sure to use green plantain (rather than ripe plantain) for this vibrant salad, which is full of fresh fruit and vegetables coated in a zesty lime and ginger dressing. Each serving provides 397 kcal, 5.5g protein, 49g carbohydrates (of which 27g sugars), 17g fat (of which 3g saturates), 11g fibre and 0.6g salt. 1 green plantain, peeled and thinly sliced1 tsp olive oilsalt 1 green plantain, peeled and thinly sliced 1 tsp olive oil salt 1½ tsp olive oil1½ tsp reduced salt soy sauce1 lime, zest and juice1 garlic clove, crushed 15g/½oz fresh root ginger, peeled and gratedpinch cayenne pepperfreshly ground black pepper 1½ tsp olive oil 1½ tsp reduced salt soy sauce 1 lime, zest and juice 1 garlic clove, crushed 15g/½oz fresh root ginger, peeled and grated pinch cayenne pepper freshly ground black pepper 1 small red onion, chopped½ red pepper, deseeded and chopped½ yellow pepper, deseeded and chopped¼ pineapple, peeled and chopped2 tomatoes, chopped1 avocado, chopped1 courgette, choppedsmall bunch coriander, leaves and stalks roughly chopped 1 small red onion, chopped ½ red pepper, deseeded and chopped ½ yellow pepper, deseeded and chopped ¼ pineapple, peeled and chopped 2 tomatoes, chopped 1 avocado, chopped 1 courgette, chopped small bunch coriander, leaves and stalks roughly chopped Method Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper.Tip the plantain into a large bowl, drizzle over the oil and season with a pinch of salt, then toss together. Arrange the slices in an even layer on the baking tray and bake for 25–30 minutes until crisp, turning halfway through. Set aside to cool.Meanwhile, using the same bowl, whisk together the ingredients for the dressing, then add the chopped red onion and leave to soften for a couple of minutes. Add the remaining salad ingredients and toss gently to combine. Divide the salad between two bowls and top with the crispy plantain chips. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Tip the plantain into a large bowl, drizzle over the oil and season with a pinch of salt, then toss together. Arrange the slices in an even layer on the baking tray and bake for 25–30 minutes until crisp, turning halfway through. Set aside to cool. Tip the plantain into a large bowl, drizzle over the oil and season with a pinch of salt, then toss together. Arrange the slices in an even layer on the baking tray and bake for 25–30 minutes until crisp, turning halfway through. Set aside to cool. Meanwhile, using the same bowl, whisk together the ingredients for the dressing, then add the chopped red onion and leave to soften for a couple of minutes. Add the remaining salad ingredients and toss gently to combine. Meanwhile, using the same bowl, whisk together the ingredients for the dressing, then add the chopped red onion and leave to soften for a couple of minutes. Add the remaining salad ingredients and toss gently to combine. Divide the salad between two bowls and top with the crispy plantain chips. Divide the salad between two bowls and top with the crispy plantain chips. Recipe tips The plantain chips make a great snack on their own, so try making a double batch and storing the extra chips in an airtight container. | {
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"title": "Rainbow salad with plantain chips recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_plantain_and_59066_16x9.jpg Make sure to use green plantain (rather than ripe plantain) for this vibrant salad, which is full of fresh fruit and vegetables coated in a zesty lime and ginger dressing. Each serving provides 397 kcal, 5.5g protein, 49g carbohydrates (of which 27g sugars), 17g fat (of which 3g saturates), 11g fibre and 0.6g salt. 1 green plantain, peeled and thinly sliced1 tsp olive oilsalt 1 green plantain, peeled and thinly sliced 1 tsp olive oil salt 1½ tsp olive oil1½ tsp reduced salt soy sauce1 lime, zest and juice1 garlic clove, crushed 15g/½oz fresh root ginger, peeled and gratedpinch cayenne pepperfreshly ground black pepper 1½ tsp olive oil 1½ tsp reduced salt soy sauce 1 lime, zest and juice 1 garlic clove, crushed 15g/½oz fresh root ginger, peeled and grated pinch cayenne pepper freshly ground black pepper 1 small red onion, chopped½ red pepper, deseeded and chopped½ yellow pepper, deseeded and chopped¼ pineapple, peeled and chopped2 tomatoes, chopped1 avocado, chopped1 courgette, choppedsmall bunch coriander, leaves and stalks roughly chopped 1 small red onion, chopped ½ red pepper, deseeded and chopped ½ yellow pepper, deseeded and chopped ¼ pineapple, peeled and chopped 2 tomatoes, chopped 1 avocado, chopped 1 courgette, chopped small bunch coriander, leaves and stalks roughly chopped Method Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper.Tip the plantain into a large bowl, drizzle over the oil and season with a pinch of salt, then toss together. Arrange the slices in an even layer on the baking tray and bake for 25–30 minutes until crisp, turning halfway through. Set aside to cool.Meanwhile, using the same bowl, whisk together the ingredients for the dressing, then add the chopped red onion and leave to soften for a couple of minutes. Add the remaining salad ingredients and toss gently to combine. Divide the salad between two bowls and top with the crispy plantain chips. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Tip the plantain into a large bowl, drizzle over the oil and season with a pinch of salt, then toss together. Arrange the slices in an even layer on the baking tray and bake for 25–30 minutes until crisp, turning halfway through. Set aside to cool. Tip the plantain into a large bowl, drizzle over the oil and season with a pinch of salt, then toss together. Arrange the slices in an even layer on the baking tray and bake for 25–30 minutes until crisp, turning halfway through. Set aside to cool. Meanwhile, using the same bowl, whisk together the ingredients for the dressing, then add the chopped red onion and leave to soften for a couple of minutes. Add the remaining salad ingredients and toss gently to combine. Meanwhile, using the same bowl, whisk together the ingredients for the dressing, then add the chopped red onion and leave to soften for a couple of minutes. Add the remaining salad ingredients and toss gently to combine. Divide the salad between two bowls and top with the crispy plantain chips. Divide the salad between two bowls and top with the crispy plantain chips. Recipe tips The plantain chips make a great snack on their own, so try making a double batch and storing the extra chips in an airtight container."
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} | acbf7fd5f2345296df6126e8cb6d5e539a4b7fdd4ebd5af22a750126180f26e8 | Khao soi noodles recipe
An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mickeys_khao_soi_noodles_24933_16x9.jpg This Burmese-style curried noodle soup is spicy, rich and filling. It's also quick and easy to throw together. 4 tbsp ready-made Thai red curry paste9 chicken drumsticks1 tbsp mild curry powder400ml/14fl oz coconut milk400ml/14fl oz chicken stock2 tbsp palm sugar (or light brown sugar)1 tbsp fish sauce300g/10½oz fresh egg noodles3 tbsp groundnut oilsplash dark soy sauce2 spring onions, trimmed, thinly sliced1 red onion, finely chopped50g/2oz chopped fresh coriander2 limes, cut into wedges, to serve 4 tbsp ready-made Thai red curry paste 9 chicken drumsticks 1 tbsp mild curry powder 400ml/14fl oz coconut milk 400ml/14fl oz chicken stock 2 tbsp palm sugar (or light brown sugar) 1 tbsp fish sauce 300g/10½oz fresh egg noodles 3 tbsp groundnut oil splash dark soy sauce 2 spring onions, trimmed, thinly sliced 1 red onion, finely chopped 50g/2oz chopped fresh coriander 2 limes, cut into wedges, to serve Method Heat the curry paste in a large saucepan over a medium heat. Add the chicken drumsticks and cook for 3-4 minutes on all sides, or until covered in the curry paste and browned all over.Add the curry powder, coconut milk and chicken stock to the pan and bring the mixture to the boil. Add the palm sugar and fish sauce, reduce the heat until the mixture is simmering, then simmer for 20 minutes, or until the chicken drumsticks are cooked through. (The chicken is cooked through if the juices run clear when pierced in the thickest part with a skewer and no trace of pink remains.)Boil 200g/7oz of the noodles in a large pan of boiling water for no more than 1 minute. Drain well and set aside.Heat the groundnut oil in a wok over a high heat. Add the remaining noodles and fry for a few seconds, until crisp.Divide the blanched noodles among 3 or 4 serving bowls and splash a little soy sauce over each. Pour over the chicken and sauce, then sprinkle the spring onions, red onion and coriander on top. Break the fried noodles into small pieces and sprinkle them over each bowl of khao soi. Serve with lime wedges alongside. Heat the curry paste in a large saucepan over a medium heat. Add the chicken drumsticks and cook for 3-4 minutes on all sides, or until covered in the curry paste and browned all over. Heat the curry paste in a large saucepan over a medium heat. Add the chicken drumsticks and cook for 3-4 minutes on all sides, or until covered in the curry paste and browned all over. Add the curry powder, coconut milk and chicken stock to the pan and bring the mixture to the boil. Add the palm sugar and fish sauce, reduce the heat until the mixture is simmering, then simmer for 20 minutes, or until the chicken drumsticks are cooked through. (The chicken is cooked through if the juices run clear when pierced in the thickest part with a skewer and no trace of pink remains.) Add the curry powder, coconut milk and chicken stock to the pan and bring the mixture to the boil. Add the palm sugar and fish sauce, reduce the heat until the mixture is simmering, then simmer for 20 minutes, or until the chicken drumsticks are cooked through. (The chicken is cooked through if the juices run clear when pierced in the thickest part with a skewer and no trace of pink remains.) Boil 200g/7oz of the noodles in a large pan of boiling water for no more than 1 minute. Drain well and set aside. Boil 200g/7oz of the noodles in a large pan of boiling water for no more than 1 minute. Drain well and set aside. Heat the groundnut oil in a wok over a high heat. Add the remaining noodles and fry for a few seconds, until crisp. Heat the groundnut oil in a wok over a high heat. Add the remaining noodles and fry for a few seconds, until crisp. Divide the blanched noodles among 3 or 4 serving bowls and splash a little soy sauce over each. Pour over the chicken and sauce, then sprinkle the spring onions, red onion and coriander on top. Divide the blanched noodles among 3 or 4 serving bowls and splash a little soy sauce over each. Pour over the chicken and sauce, then sprinkle the spring onions, red onion and coriander on top. Break the fried noodles into small pieces and sprinkle them over each bowl of khao soi. Serve with lime wedges alongside. Break the fried noodles into small pieces and sprinkle them over each bowl of khao soi. Serve with lime wedges alongside. | {
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"title": "Khao soi noodles recipe",
"content": "An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mickeys_khao_soi_noodles_24933_16x9.jpg This Burmese-style curried noodle soup is spicy, rich and filling. It's also quick and easy to throw together. 4 tbsp ready-made Thai red curry paste9 chicken drumsticks1 tbsp mild curry powder400ml/14fl oz coconut milk400ml/14fl oz chicken stock2 tbsp palm sugar (or light brown sugar)1 tbsp fish sauce300g/10½oz fresh egg noodles3 tbsp groundnut oilsplash dark soy sauce2 spring onions, trimmed, thinly sliced1 red onion, finely chopped50g/2oz chopped fresh coriander2 limes, cut into wedges, to serve 4 tbsp ready-made Thai red curry paste 9 chicken drumsticks 1 tbsp mild curry powder 400ml/14fl oz coconut milk 400ml/14fl oz chicken stock 2 tbsp palm sugar (or light brown sugar) 1 tbsp fish sauce 300g/10½oz fresh egg noodles 3 tbsp groundnut oil splash dark soy sauce 2 spring onions, trimmed, thinly sliced 1 red onion, finely chopped 50g/2oz chopped fresh coriander 2 limes, cut into wedges, to serve Method Heat the curry paste in a large saucepan over a medium heat. Add the chicken drumsticks and cook for 3-4 minutes on all sides, or until covered in the curry paste and browned all over.Add the curry powder, coconut milk and chicken stock to the pan and bring the mixture to the boil. Add the palm sugar and fish sauce, reduce the heat until the mixture is simmering, then simmer for 20 minutes, or until the chicken drumsticks are cooked through. (The chicken is cooked through if the juices run clear when pierced in the thickest part with a skewer and no trace of pink remains.)Boil 200g/7oz of the noodles in a large pan of boiling water for no more than 1 minute. Drain well and set aside.Heat the groundnut oil in a wok over a high heat. Add the remaining noodles and fry for a few seconds, until crisp.Divide the blanched noodles among 3 or 4 serving bowls and splash a little soy sauce over each. Pour over the chicken and sauce, then sprinkle the spring onions, red onion and coriander on top. Break the fried noodles into small pieces and sprinkle them over each bowl of khao soi. Serve with lime wedges alongside. Heat the curry paste in a large saucepan over a medium heat. Add the chicken drumsticks and cook for 3-4 minutes on all sides, or until covered in the curry paste and browned all over. Heat the curry paste in a large saucepan over a medium heat. Add the chicken drumsticks and cook for 3-4 minutes on all sides, or until covered in the curry paste and browned all over. Add the curry powder, coconut milk and chicken stock to the pan and bring the mixture to the boil. Add the palm sugar and fish sauce, reduce the heat until the mixture is simmering, then simmer for 20 minutes, or until the chicken drumsticks are cooked through. (The chicken is cooked through if the juices run clear when pierced in the thickest part with a skewer and no trace of pink remains.) Add the curry powder, coconut milk and chicken stock to the pan and bring the mixture to the boil. Add the palm sugar and fish sauce, reduce the heat until the mixture is simmering, then simmer for 20 minutes, or until the chicken drumsticks are cooked through. (The chicken is cooked through if the juices run clear when pierced in the thickest part with a skewer and no trace of pink remains.) Boil 200g/7oz of the noodles in a large pan of boiling water for no more than 1 minute. Drain well and set aside. Boil 200g/7oz of the noodles in a large pan of boiling water for no more than 1 minute. Drain well and set aside. Heat the groundnut oil in a wok over a high heat. Add the remaining noodles and fry for a few seconds, until crisp. Heat the groundnut oil in a wok over a high heat. Add the remaining noodles and fry for a few seconds, until crisp. Divide the blanched noodles among 3 or 4 serving bowls and splash a little soy sauce over each. Pour over the chicken and sauce, then sprinkle the spring onions, red onion and coriander on top. Divide the blanched noodles among 3 or 4 serving bowls and splash a little soy sauce over each. Pour over the chicken and sauce, then sprinkle the spring onions, red onion and coriander on top. Break the fried noodles into small pieces and sprinkle them over each bowl of khao soi. Serve with lime wedges alongside. Break the fried noodles into small pieces and sprinkle them over each bowl of khao soi. Serve with lime wedges alongside."
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} | d32cffc052f1b9a8bb528af0df7e67f50e5888b23f7381f65a6faf784ccb9321 | Meatballs with fennel and ricotta recipe
For the chicken stock, put all the stock ingredients in a large saucepan. Cover with cold water and slowly bring to the boil. Reduce the heat and simmer for 3 hours. Skim off any fat from the surface, the more fat you remove, the clearer, and therefore purer, your stock will be.Strain the stock through a sieve lined with a fine cloth. Slowly pour it through - don’t press or it will become cloudy. Pour the strained stock into a clean saucepan and simmer until the volume of liquid has reduced by half. Strain again and chill.For the onion jam, heat the olive oil in a saucepan. Add the onions and bay leaf and cook gently until soft. Cook over a low heat for about an hour, or until the onions are golden-brown and their natural sugars have caramelised. Remove from the heat. When cool, place in a airtight container and transfer to the fridge. To make the ricotta, heat the milk until just below boiling, then add the salt and lemon juice. Remove from the heat and set aside for 10 minutes. After this time, the milk should be curdled. Strain through a muslin cloth and leave to rest for 30 minutes (leave for longer if you prefer a drier ricotta). Store in an airtight container and in the fridge. Preheat the oven to 180C/160C Fan/Gas 4.For the meatballs, melt 50g/1¾oz butter in a frying pan over a medium heat. Add the breadcrumbs and toast until golden-brown, stirring often. If they start to colour too quickly, lower the heat. Set aside to cool.Mix the mince, salami, egg, fennel seeds and herbs in a bowl. Roll into golf-ball size balls using your hands. Heat a drizzle of olive oil in a frying pan, then add the meatballs and fry them all over to seal. Transfer to an ovenproof dish.Put the fennel and a tablespoon olive oil in the pan and cook gently for about 10 minutes. Add 2 tablespoons of the onion jam and all of the chicken stock. Bring to the boil, then reduce the heat and simmer until the volume of liquid has reduced by three-quarters. Add the remaining butter and swirl it around so it emulsifies and combines into a sauce. Season with salt and pepper and pour the mixture over the meatballs.Bake the meatballs for 10 minutes, then remove, sprinkle with Parmesan and spoon over a few tablespoons of ricotta. Return to the oven for 5 minutes, or until the Parmesan has browned. Sprinkle the reserved breadcrumbs and pine nuts evenly over the top and serve immediately. For the chicken stock, put all the stock ingredients in a large saucepan. Cover with cold water and slowly bring to the boil. Reduce the heat and simmer for 3 hours. Skim off any fat from the surface, the more fat you remove, the clearer, and therefore purer, your stock will be. For the chicken stock, put all the stock ingredients in a large saucepan. Cover with cold water and slowly bring to the boil. Reduce the heat and simmer for 3 hours. Skim off any fat from the surface, the more fat you remove, the clearer, and therefore purer, your stock will be. Strain the stock through a sieve lined with a fine cloth. Slowly pour it through - don’t press or it will become cloudy. Pour the strained stock into a clean saucepan and simmer until the volume of liquid has reduced by half. Strain again and chill. Strain the stock through a sieve lined with a fine cloth. Slowly pour it through - don’t press or it will become cloudy. Pour the strained stock into a clean saucepan and simmer until the volume of liquid has reduced by half. Strain again and chill. For the onion jam, heat the olive oil in a saucepan. Add the onions and bay leaf and cook gently until soft. Cook over a low heat for about an hour, or until the onions are golden-brown and their natural sugars have caramelised. Remove from the heat. When cool, place in a airtight container and transfer to the fridge. For the onion jam, heat the olive oil in a saucepan. Add the onions and bay leaf and cook gently until soft. Cook over a low heat for about an hour, or until the onions are golden-brown and their natural sugars have caramelised. Remove from the heat. When cool, place in a airtight container and transfer to the fridge. To make the ricotta, heat the milk until just below boiling, then add the salt and lemon juice. Remove from the heat and set aside for 10 minutes. After this time, the milk should be curdled. Strain through a muslin cloth and leave to rest for 30 minutes (leave for longer if you prefer a drier ricotta). Store in an airtight container and in the fridge. To make the ricotta, heat the milk until just below boiling, then add the salt and lemon juice. Remove from the heat and set aside for 10 minutes. After this time, the milk should be curdled. Strain through a muslin cloth and leave to rest for 30 minutes (leave for longer if you prefer a drier ricotta). Store in an airtight container and in the fridge. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the meatballs, melt 50g/1¾oz butter in a frying pan over a medium heat. Add the breadcrumbs and toast until golden-brown, stirring often. If they start to colour too quickly, lower the heat. Set aside to cool. For the meatballs, melt 50g/1¾oz butter in a frying pan over a medium heat. Add the breadcrumbs and toast until golden-brown, stirring often. If they start to colour too quickly, lower the heat. Set aside to cool. Mix the mince, salami, egg, fennel seeds and herbs in a bowl. Roll into golf-ball size balls using your hands. Heat a drizzle of olive oil in a frying pan, then add the meatballs and fry them all over to seal. Transfer to an ovenproof dish. Mix the mince, salami, egg, fennel seeds and herbs in a bowl. Roll into golf-ball size balls using your hands. Heat a drizzle of olive oil in a frying pan, then add the meatballs and fry them all over to seal. Transfer to an ovenproof dish. Put the fennel and a tablespoon olive oil in the pan and cook gently for about 10 minutes. Add 2 tablespoons of the onion jam and all of the chicken stock. Bring to the boil, then reduce the heat and simmer until the volume of liquid has reduced by three-quarters. Add the remaining butter and swirl it around so it emulsifies and combines into a sauce. Season with salt and pepper and pour the mixture over the meatballs. Put the fennel and a tablespoon olive oil in the pan and cook gently for about 10 minutes. Add 2 tablespoons of the onion jam and all of the chicken stock. Bring to the boil, then reduce the heat and simmer until the volume of liquid has reduced by three-quarters. Add the remaining butter and swirl it around so it emulsifies and combines into a sauce. Season with salt and pepper and pour the mixture over the meatballs. Bake the meatballs for 10 minutes, then remove, sprinkle with Parmesan and spoon over a few tablespoons of ricotta. Return to the oven for 5 minutes, or until the Parmesan has browned. Sprinkle the reserved breadcrumbs and pine nuts evenly over the top and serve immediately. Bake the meatballs for 10 minutes, then remove, sprinkle with Parmesan and spoon over a few tablespoons of ricotta. Return to the oven for 5 minutes, or until the Parmesan has browned. Sprinkle the reserved breadcrumbs and pine nuts evenly over the top and serve immediately. | {
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"title": "Meatballs with fennel and ricotta recipe",
"content": "For the chicken stock, put all the stock ingredients in a large saucepan. Cover with cold water and slowly bring to the boil. Reduce the heat and simmer for 3 hours. Skim off any fat from the surface, the more fat you remove, the clearer, and therefore purer, your stock will be.Strain the stock through a sieve lined with a fine cloth. Slowly pour it through - don’t press or it will become cloudy. Pour the strained stock into a clean saucepan and simmer until the volume of liquid has reduced by half. Strain again and chill.For the onion jam, heat the olive oil in a saucepan. Add the onions and bay leaf and cook gently until soft. Cook over a low heat for about an hour, or until the onions are golden-brown and their natural sugars have caramelised. Remove from the heat. When cool, place in a airtight container and transfer to the fridge. To make the ricotta, heat the milk until just below boiling, then add the salt and lemon juice. Remove from the heat and set aside for 10 minutes. After this time, the milk should be curdled. Strain through a muslin cloth and leave to rest for 30 minutes (leave for longer if you prefer a drier ricotta). Store in an airtight container and in the fridge. Preheat the oven to 180C/160C Fan/Gas 4.For the meatballs, melt 50g/1¾oz butter in a frying pan over a medium heat. Add the breadcrumbs and toast until golden-brown, stirring often. If they start to colour too quickly, lower the heat. Set aside to cool.Mix the mince, salami, egg, fennel seeds and herbs in a bowl. Roll into golf-ball size balls using your hands. Heat a drizzle of olive oil in a frying pan, then add the meatballs and fry them all over to seal. Transfer to an ovenproof dish.Put the fennel and a tablespoon olive oil in the pan and cook gently for about 10 minutes. Add 2 tablespoons of the onion jam and all of the chicken stock. Bring to the boil, then reduce the heat and simmer until the volume of liquid has reduced by three-quarters. Add the remaining butter and swirl it around so it emulsifies and combines into a sauce. Season with salt and pepper and pour the mixture over the meatballs.Bake the meatballs for 10 minutes, then remove, sprinkle with Parmesan and spoon over a few tablespoons of ricotta. Return to the oven for 5 minutes, or until the Parmesan has browned. Sprinkle the reserved breadcrumbs and pine nuts evenly over the top and serve immediately. For the chicken stock, put all the stock ingredients in a large saucepan. Cover with cold water and slowly bring to the boil. Reduce the heat and simmer for 3 hours. Skim off any fat from the surface, the more fat you remove, the clearer, and therefore purer, your stock will be. For the chicken stock, put all the stock ingredients in a large saucepan. Cover with cold water and slowly bring to the boil. Reduce the heat and simmer for 3 hours. Skim off any fat from the surface, the more fat you remove, the clearer, and therefore purer, your stock will be. Strain the stock through a sieve lined with a fine cloth. Slowly pour it through - don’t press or it will become cloudy. Pour the strained stock into a clean saucepan and simmer until the volume of liquid has reduced by half. Strain again and chill. Strain the stock through a sieve lined with a fine cloth. Slowly pour it through - don’t press or it will become cloudy. Pour the strained stock into a clean saucepan and simmer until the volume of liquid has reduced by half. Strain again and chill. For the onion jam, heat the olive oil in a saucepan. Add the onions and bay leaf and cook gently until soft. Cook over a low heat for about an hour, or until the onions are golden-brown and their natural sugars have caramelised. Remove from the heat. When cool, place in a airtight container and transfer to the fridge. For the onion jam, heat the olive oil in a saucepan. Add the onions and bay leaf and cook gently until soft. Cook over a low heat for about an hour, or until the onions are golden-brown and their natural sugars have caramelised. Remove from the heat. When cool, place in a airtight container and transfer to the fridge. To make the ricotta, heat the milk until just below boiling, then add the salt and lemon juice. Remove from the heat and set aside for 10 minutes. After this time, the milk should be curdled. Strain through a muslin cloth and leave to rest for 30 minutes (leave for longer if you prefer a drier ricotta). Store in an airtight container and in the fridge. To make the ricotta, heat the milk until just below boiling, then add the salt and lemon juice. Remove from the heat and set aside for 10 minutes. After this time, the milk should be curdled. Strain through a muslin cloth and leave to rest for 30 minutes (leave for longer if you prefer a drier ricotta). Store in an airtight container and in the fridge. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the meatballs, melt 50g/1¾oz butter in a frying pan over a medium heat. Add the breadcrumbs and toast until golden-brown, stirring often. If they start to colour too quickly, lower the heat. Set aside to cool. For the meatballs, melt 50g/1¾oz butter in a frying pan over a medium heat. Add the breadcrumbs and toast until golden-brown, stirring often. If they start to colour too quickly, lower the heat. Set aside to cool. Mix the mince, salami, egg, fennel seeds and herbs in a bowl. Roll into golf-ball size balls using your hands. Heat a drizzle of olive oil in a frying pan, then add the meatballs and fry them all over to seal. Transfer to an ovenproof dish. Mix the mince, salami, egg, fennel seeds and herbs in a bowl. Roll into golf-ball size balls using your hands. Heat a drizzle of olive oil in a frying pan, then add the meatballs and fry them all over to seal. Transfer to an ovenproof dish. Put the fennel and a tablespoon olive oil in the pan and cook gently for about 10 minutes. Add 2 tablespoons of the onion jam and all of the chicken stock. Bring to the boil, then reduce the heat and simmer until the volume of liquid has reduced by three-quarters. Add the remaining butter and swirl it around so it emulsifies and combines into a sauce. Season with salt and pepper and pour the mixture over the meatballs. Put the fennel and a tablespoon olive oil in the pan and cook gently for about 10 minutes. Add 2 tablespoons of the onion jam and all of the chicken stock. Bring to the boil, then reduce the heat and simmer until the volume of liquid has reduced by three-quarters. Add the remaining butter and swirl it around so it emulsifies and combines into a sauce. Season with salt and pepper and pour the mixture over the meatballs. Bake the meatballs for 10 minutes, then remove, sprinkle with Parmesan and spoon over a few tablespoons of ricotta. Return to the oven for 5 minutes, or until the Parmesan has browned. Sprinkle the reserved breadcrumbs and pine nuts evenly over the top and serve immediately. Bake the meatballs for 10 minutes, then remove, sprinkle with Parmesan and spoon over a few tablespoons of ricotta. Return to the oven for 5 minutes, or until the Parmesan has browned. Sprinkle the reserved breadcrumbs and pine nuts evenly over the top and serve immediately."
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} | 1720ed1b2758059b4d41d0450c2f81e9af1364e6781a794bdfab9031a612323d | Turkey meatballs with spaghetti and tomato 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/carolinesturkeymeatb_82302_16x9.jpg These turkey meatballs are low-fat but still full of flavour. Leftovers freeze brilliantly too. 1 tbsp olive oil1 medium onion, chopped 40g/1½oz white breadcrumbs 50ml/2fl oz milk250g/9oz turkey mince1 small apple, peeled and grated1 tsp fresh thyme leaves ½ tsp salt and freshly ground black pepper1 tbsp flour, for dusting2 tbsp sunflower oil 1 tbsp olive oil 1 medium onion, chopped 40g/1½oz white breadcrumbs 50ml/2fl oz milk 250g/9oz turkey mince 1 small apple, peeled and grated 1 tsp fresh thyme leaves ½ tsp salt and freshly ground black pepper 1 tbsp flour, for dusting 2 tbsp sunflower oil 1 tbsp olive oil1 medium onion, chopped 1 clove garlic, crushed400g/14oz tin chopped tomatoes 100ml/3½fl oz water1 tbsp tomato purée 2 tsp sugar ¼ tsp dried oregano pinch dried chilli flakessalt and freshly ground black pepper 1 tbsp olive oil 1 medium onion, chopped 1 clove garlic, crushed 400g/14oz tin chopped tomatoes 100ml/3½fl oz water 1 tbsp tomato purée 2 tsp sugar ¼ tsp dried oregano pinch dried chilli flakes salt and freshly ground black pepper 250g/9oz dried spaghettichopped fresh parsley or basil 250g/9oz dried spaghetti chopped fresh parsley or basil Method For the meatballs, heat the oil in a pan and fry the onion for about 10 minutes until softened. Meanwhile, soak the breadcrumbs in the milk for 10 minutes in a large bowl.For the sauce, heat the oil in a pan and fry the onion for about 10 minutes until softened. Add the crushed garlic and sauté for one minute.Add all the remaining ingredients and simmer, covered, for seven minutes. For the meatballs, add the turkey mince, grated apple, thyme, sautéed onions, salt and freshly ground black pepper to the soaked breadcrumbs and mix together. Using floured hands, form teaspoons of the turkey mixture into small balls.Heat the sunflower oil in a frying pan and brown the meatballs. Transfer the meatballs to the pan of tomato sauce and simmer, uncovered, for 8-10 minutes.Cook the spaghetti according to the instructions on the packet. Drain and toss with the sauce. Sprinkle with a little chopped parsley or basil and serve. For the meatballs, heat the oil in a pan and fry the onion for about 10 minutes until softened. For the meatballs, heat the oil in a pan and fry the onion for about 10 minutes until softened. Meanwhile, soak the breadcrumbs in the milk for 10 minutes in a large bowl. Meanwhile, soak the breadcrumbs in the milk for 10 minutes in a large bowl. For the sauce, heat the oil in a pan and fry the onion for about 10 minutes until softened. Add the crushed garlic and sauté for one minute. For the sauce, heat the oil in a pan and fry the onion for about 10 minutes until softened. Add the crushed garlic and sauté for one minute. Add all the remaining ingredients and simmer, covered, for seven minutes. Add all the remaining ingredients and simmer, covered, for seven minutes. For the meatballs, add the turkey mince, grated apple, thyme, sautéed onions, salt and freshly ground black pepper to the soaked breadcrumbs and mix together. For the meatballs, add the turkey mince, grated apple, thyme, sautéed onions, salt and freshly ground black pepper to the soaked breadcrumbs and mix together. Using floured hands, form teaspoons of the turkey mixture into small balls. Using floured hands, form teaspoons of the turkey mixture into small balls. Heat the sunflower oil in a frying pan and brown the meatballs. Transfer the meatballs to the pan of tomato sauce and simmer, uncovered, for 8-10 minutes. Heat the sunflower oil in a frying pan and brown the meatballs. Transfer the meatballs to the pan of tomato sauce and simmer, uncovered, for 8-10 minutes. Cook the spaghetti according to the instructions on the packet. Drain and toss with the sauce. Sprinkle with a little chopped parsley or basil and serve. Cook the spaghetti according to the instructions on the packet. Drain and toss with the sauce. Sprinkle with a little chopped parsley or basil and serve. | {
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"title": "Turkey meatballs with spaghetti and tomato 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/carolinesturkeymeatb_82302_16x9.jpg These turkey meatballs are low-fat but still full of flavour. Leftovers freeze brilliantly too. 1 tbsp olive oil1 medium onion, chopped 40g/1½oz white breadcrumbs 50ml/2fl oz milk250g/9oz turkey mince1 small apple, peeled and grated1 tsp fresh thyme leaves ½ tsp salt and freshly ground black pepper1 tbsp flour, for dusting2 tbsp sunflower oil 1 tbsp olive oil 1 medium onion, chopped 40g/1½oz white breadcrumbs 50ml/2fl oz milk 250g/9oz turkey mince 1 small apple, peeled and grated 1 tsp fresh thyme leaves ½ tsp salt and freshly ground black pepper 1 tbsp flour, for dusting 2 tbsp sunflower oil 1 tbsp olive oil1 medium onion, chopped 1 clove garlic, crushed400g/14oz tin chopped tomatoes 100ml/3½fl oz water1 tbsp tomato purée 2 tsp sugar ¼ tsp dried oregano pinch dried chilli flakessalt and freshly ground black pepper 1 tbsp olive oil 1 medium onion, chopped 1 clove garlic, crushed 400g/14oz tin chopped tomatoes 100ml/3½fl oz water 1 tbsp tomato purée 2 tsp sugar ¼ tsp dried oregano pinch dried chilli flakes salt and freshly ground black pepper 250g/9oz dried spaghettichopped fresh parsley or basil 250g/9oz dried spaghetti chopped fresh parsley or basil Method For the meatballs, heat the oil in a pan and fry the onion for about 10 minutes until softened. Meanwhile, soak the breadcrumbs in the milk for 10 minutes in a large bowl.For the sauce, heat the oil in a pan and fry the onion for about 10 minutes until softened. Add the crushed garlic and sauté for one minute.Add all the remaining ingredients and simmer, covered, for seven minutes. For the meatballs, add the turkey mince, grated apple, thyme, sautéed onions, salt and freshly ground black pepper to the soaked breadcrumbs and mix together. Using floured hands, form teaspoons of the turkey mixture into small balls.Heat the sunflower oil in a frying pan and brown the meatballs. Transfer the meatballs to the pan of tomato sauce and simmer, uncovered, for 8-10 minutes.Cook the spaghetti according to the instructions on the packet. Drain and toss with the sauce. Sprinkle with a little chopped parsley or basil and serve. For the meatballs, heat the oil in a pan and fry the onion for about 10 minutes until softened. For the meatballs, heat the oil in a pan and fry the onion for about 10 minutes until softened. Meanwhile, soak the breadcrumbs in the milk for 10 minutes in a large bowl. Meanwhile, soak the breadcrumbs in the milk for 10 minutes in a large bowl. For the sauce, heat the oil in a pan and fry the onion for about 10 minutes until softened. Add the crushed garlic and sauté for one minute. For the sauce, heat the oil in a pan and fry the onion for about 10 minutes until softened. Add the crushed garlic and sauté for one minute. Add all the remaining ingredients and simmer, covered, for seven minutes. Add all the remaining ingredients and simmer, covered, for seven minutes. For the meatballs, add the turkey mince, grated apple, thyme, sautéed onions, salt and freshly ground black pepper to the soaked breadcrumbs and mix together. For the meatballs, add the turkey mince, grated apple, thyme, sautéed onions, salt and freshly ground black pepper to the soaked breadcrumbs and mix together. Using floured hands, form teaspoons of the turkey mixture into small balls. Using floured hands, form teaspoons of the turkey mixture into small balls. Heat the sunflower oil in a frying pan and brown the meatballs. Transfer the meatballs to the pan of tomato sauce and simmer, uncovered, for 8-10 minutes. Heat the sunflower oil in a frying pan and brown the meatballs. Transfer the meatballs to the pan of tomato sauce and simmer, uncovered, for 8-10 minutes. Cook the spaghetti according to the instructions on the packet. Drain and toss with the sauce. Sprinkle with a little chopped parsley or basil and serve. Cook the spaghetti according to the instructions on the packet. Drain and toss with the sauce. Sprinkle with a little chopped parsley or basil and serve."
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} | 82a46c9855d08fb3ae53eed6c194d683d3905b879b11b56eb66b08d31a615699 | Quick meatballs with cherry tomato sauce recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/meatballs_with_cherry_34105_16x9.jpg Get dinner on the table in under half an hour with The Hairy Bikers' quick meatballs recipe. Using tinned cherry tomatoes gives the pasta sauce a fresh and sweet flavour. 200g/7oz beef mince ½ tsp thyme 2 spring onions, finely chopped salt and freshly ground black pepper2 tbsp olive oil, for frying 200g/7oz beef mince ½ tsp thyme 2 spring onions, finely chopped salt and freshly ground black pepper 2 tbsp olive oil, for frying 1 tbsp extra virgin olive oil 2 garlic cloves, thinly slicedpinch dried chilli flakes (or more if you like spicy food) 400g tin cherry tomatoes or chopped tomatoes5 basil leaves, shredded (optional) 1 tbsp extra virgin olive oil 2 garlic cloves, thinly sliced pinch dried chilli flakes (or more if you like spicy food) 400g tin cherry tomatoes or chopped tomatoes 5 basil leaves, shredded (optional) 200g/7oz fresh tagliatelle, cooked according to packet instructionsfreshly grated Parmesan 200g/7oz fresh tagliatelle, cooked according to packet instructions freshly grated Parmesan Method For the meatballs, put all of the meatball ingredients, apart from the oil, in a bowl. Season with salt and pepper, then use your hands to thoroughly mix everything together. Divide the mixture into 10 evenly sized pieces and roll each piece into a ball, then flatten slightly so they will cook more quickly.Heat the olive oil in a large frying pan over a medium heat then add the meatballs and fry for 5-6 minutes, turning once or twice, or until golden-brown on both sides and cooked through.For the sauce, heat the olive oil in a saucepan over a medium heat, add the garlic and chilli and fry for 1 minute. Tip in the tomatoes, increase the heat to high, and simmer for 5 minutes to reduce slightly then season with salt and pepper. Stir in the basil leaves, reserving a little for garnish. To serve, spoon the hot tagliatelle into a wide bowl, put the meatballs on top, pour over the tomato sauce, scatter with Parmesan and garnish with a little basil. For the meatballs, put all of the meatball ingredients, apart from the oil, in a bowl. Season with salt and pepper, then use your hands to thoroughly mix everything together. Divide the mixture into 10 evenly sized pieces and roll each piece into a ball, then flatten slightly so they will cook more quickly. For the meatballs, put all of the meatball ingredients, apart from the oil, in a bowl. Season with salt and pepper, then use your hands to thoroughly mix everything together. Divide the mixture into 10 evenly sized pieces and roll each piece into a ball, then flatten slightly so they will cook more quickly. Heat the olive oil in a large frying pan over a medium heat then add the meatballs and fry for 5-6 minutes, turning once or twice, or until golden-brown on both sides and cooked through. Heat the olive oil in a large frying pan over a medium heat then add the meatballs and fry for 5-6 minutes, turning once or twice, or until golden-brown on both sides and cooked through. For the sauce, heat the olive oil in a saucepan over a medium heat, add the garlic and chilli and fry for 1 minute. Tip in the tomatoes, increase the heat to high, and simmer for 5 minutes to reduce slightly then season with salt and pepper. Stir in the basil leaves, reserving a little for garnish. For the sauce, heat the olive oil in a saucepan over a medium heat, add the garlic and chilli and fry for 1 minute. Tip in the tomatoes, increase the heat to high, and simmer for 5 minutes to reduce slightly then season with salt and pepper. Stir in the basil leaves, reserving a little for garnish. To serve, spoon the hot tagliatelle into a wide bowl, put the meatballs on top, pour over the tomato sauce, scatter with Parmesan and garnish with a little basil. To serve, spoon the hot tagliatelle into a wide bowl, put the meatballs on top, pour over the tomato sauce, scatter with Parmesan and garnish with a little basil. | {
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"title": "Quick meatballs with cherry tomato sauce recipe",
"content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/meatballs_with_cherry_34105_16x9.jpg Get dinner on the table in under half an hour with The Hairy Bikers' quick meatballs recipe. Using tinned cherry tomatoes gives the pasta sauce a fresh and sweet flavour. 200g/7oz beef mince ½ tsp thyme 2 spring onions, finely chopped salt and freshly ground black pepper2 tbsp olive oil, for frying 200g/7oz beef mince ½ tsp thyme 2 spring onions, finely chopped salt and freshly ground black pepper 2 tbsp olive oil, for frying 1 tbsp extra virgin olive oil 2 garlic cloves, thinly slicedpinch dried chilli flakes (or more if you like spicy food) 400g tin cherry tomatoes or chopped tomatoes5 basil leaves, shredded (optional) 1 tbsp extra virgin olive oil 2 garlic cloves, thinly sliced pinch dried chilli flakes (or more if you like spicy food) 400g tin cherry tomatoes or chopped tomatoes 5 basil leaves, shredded (optional) 200g/7oz fresh tagliatelle, cooked according to packet instructionsfreshly grated Parmesan 200g/7oz fresh tagliatelle, cooked according to packet instructions freshly grated Parmesan Method For the meatballs, put all of the meatball ingredients, apart from the oil, in a bowl. Season with salt and pepper, then use your hands to thoroughly mix everything together. Divide the mixture into 10 evenly sized pieces and roll each piece into a ball, then flatten slightly so they will cook more quickly.Heat the olive oil in a large frying pan over a medium heat then add the meatballs and fry for 5-6 minutes, turning once or twice, or until golden-brown on both sides and cooked through.For the sauce, heat the olive oil in a saucepan over a medium heat, add the garlic and chilli and fry for 1 minute. Tip in the tomatoes, increase the heat to high, and simmer for 5 minutes to reduce slightly then season with salt and pepper. Stir in the basil leaves, reserving a little for garnish. To serve, spoon the hot tagliatelle into a wide bowl, put the meatballs on top, pour over the tomato sauce, scatter with Parmesan and garnish with a little basil. For the meatballs, put all of the meatball ingredients, apart from the oil, in a bowl. Season with salt and pepper, then use your hands to thoroughly mix everything together. Divide the mixture into 10 evenly sized pieces and roll each piece into a ball, then flatten slightly so they will cook more quickly. For the meatballs, put all of the meatball ingredients, apart from the oil, in a bowl. Season with salt and pepper, then use your hands to thoroughly mix everything together. Divide the mixture into 10 evenly sized pieces and roll each piece into a ball, then flatten slightly so they will cook more quickly. Heat the olive oil in a large frying pan over a medium heat then add the meatballs and fry for 5-6 minutes, turning once or twice, or until golden-brown on both sides and cooked through. Heat the olive oil in a large frying pan over a medium heat then add the meatballs and fry for 5-6 minutes, turning once or twice, or until golden-brown on both sides and cooked through. For the sauce, heat the olive oil in a saucepan over a medium heat, add the garlic and chilli and fry for 1 minute. Tip in the tomatoes, increase the heat to high, and simmer for 5 minutes to reduce slightly then season with salt and pepper. Stir in the basil leaves, reserving a little for garnish. For the sauce, heat the olive oil in a saucepan over a medium heat, add the garlic and chilli and fry for 1 minute. Tip in the tomatoes, increase the heat to high, and simmer for 5 minutes to reduce slightly then season with salt and pepper. Stir in the basil leaves, reserving a little for garnish. To serve, spoon the hot tagliatelle into a wide bowl, put the meatballs on top, pour over the tomato sauce, scatter with Parmesan and garnish with a little basil. To serve, spoon the hot tagliatelle into a wide bowl, put the meatballs on top, pour over the tomato sauce, scatter with Parmesan and garnish with a little basil."
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} | 2e827dbdae85554db355941546085c295f0a058787275ac541ebd7f4ca5e6f8c | Squash and turkey bake recipe
An average of 3.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/squash_and_turkey_bake_56859_16x9.jpg Nigel Slater swaps traditional shepherd’s pie ingredients for turkey and butternut squash, with delicious results. This meal provides 406 kcal, 40g protein, 22g carbohydrate (of which 12g sugars), 10g fat (of which 3g saturates), 6g fibre and 0.5g salt per portion. a medium-sized butternut squasha little olive oila large oniona large clove of garlic15 chestnut mushrooms3 sprigs thyme500g/1lb 2oz minced turkeysalt and freshly ground black peppera little flour400ml/14fl oz red winea little Worcestershire saucea knob of buttera little orange zest a medium-sized butternut squash a little olive oil a large onion a large clove of garlic 15 chestnut mushrooms 3 sprigs thyme 500g/1lb 2oz minced turkey salt and freshly ground black pepper a little flour 400ml/14fl oz red wine a little Worcestershire sauce a knob of butter a little orange zest Method Preheat the oven at 200C/400F/Gas 6. Peel, seed and roughly chop the butternut squash. Put the pieces of squash in a steamer basket and place over boiling water. Steam for 20-30 minutes until fully tender. They must be soft enough to mash. Peel and roughly chop the onion. Peel and finely slice the garlic. Warm a couple of tablespoons of the olive oil in a large pan, then add the onion and garlic and cook until pale gold. Cut the mushrooms into thick slices or quarters and add to the pan with the leaves from the thyme sprigs. Fry until softened, then transfer to a mixing bowl.Add a further tablespoon of oil to the pan, then, as soon as it starts to sizzle, add the minced turkey. Season generously with salt and pepper and then stir in a couple of heaped tablespoons of flour. Cook for 2-3 minutes, then pour in the red wine and a few shakes of Worcestershire sauce. Simmer at a low temperature for 5 minutes then add the mushrooms and onions. Continue cooking for 5 minutes then tip into a baking dish.Mash the cooked squash with a potato masher then stir in a generous knob of butter and the grated orange zest, to taste. Season with salt and pepper. Pile the mash on top of the turkey, dot with more of the butter, then bake for 35-45 minutes, or until the mash is lightly browned and slightly crisp on top. Preheat the oven at 200C/400F/Gas 6. Peel, seed and roughly chop the butternut squash. Put the pieces of squash in a steamer basket and place over boiling water. Steam for 20-30 minutes until fully tender. They must be soft enough to mash. Preheat the oven at 200C/400F/Gas 6. Peel, seed and roughly chop the butternut squash. Put the pieces of squash in a steamer basket and place over boiling water. Steam for 20-30 minutes until fully tender. They must be soft enough to mash. Peel and roughly chop the onion. Peel and finely slice the garlic. Warm a couple of tablespoons of the olive oil in a large pan, then add the onion and garlic and cook until pale gold. Cut the mushrooms into thick slices or quarters and add to the pan with the leaves from the thyme sprigs. Fry until softened, then transfer to a mixing bowl. Peel and roughly chop the onion. Peel and finely slice the garlic. Warm a couple of tablespoons of the olive oil in a large pan, then add the onion and garlic and cook until pale gold. Cut the mushrooms into thick slices or quarters and add to the pan with the leaves from the thyme sprigs. Fry until softened, then transfer to a mixing bowl. Add a further tablespoon of oil to the pan, then, as soon as it starts to sizzle, add the minced turkey. Season generously with salt and pepper and then stir in a couple of heaped tablespoons of flour. Cook for 2-3 minutes, then pour in the red wine and a few shakes of Worcestershire sauce. Simmer at a low temperature for 5 minutes then add the mushrooms and onions. Continue cooking for 5 minutes then tip into a baking dish. Add a further tablespoon of oil to the pan, then, as soon as it starts to sizzle, add the minced turkey. Season generously with salt and pepper and then stir in a couple of heaped tablespoons of flour. Cook for 2-3 minutes, then pour in the red wine and a few shakes of Worcestershire sauce. Simmer at a low temperature for 5 minutes then add the mushrooms and onions. Continue cooking for 5 minutes then tip into a baking dish. Mash the cooked squash with a potato masher then stir in a generous knob of butter and the grated orange zest, to taste. Season with salt and pepper. Mash the cooked squash with a potato masher then stir in a generous knob of butter and the grated orange zest, to taste. Season with salt and pepper. Pile the mash on top of the turkey, dot with more of the butter, then bake for 35-45 minutes, or until the mash is lightly browned and slightly crisp on top. Pile the mash on top of the turkey, dot with more of the butter, then bake for 35-45 minutes, or until the mash is lightly browned and slightly crisp on top. | {
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"title": "Squash and turkey bake recipe",
"content": "An average of 3.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/squash_and_turkey_bake_56859_16x9.jpg Nigel Slater swaps traditional shepherd’s pie ingredients for turkey and butternut squash, with delicious results. This meal provides 406 kcal, 40g protein, 22g carbohydrate (of which 12g sugars), 10g fat (of which 3g saturates), 6g fibre and 0.5g salt per portion. a medium-sized butternut squasha little olive oila large oniona large clove of garlic15 chestnut mushrooms3 sprigs thyme500g/1lb 2oz minced turkeysalt and freshly ground black peppera little flour400ml/14fl oz red winea little Worcestershire saucea knob of buttera little orange zest a medium-sized butternut squash a little olive oil a large onion a large clove of garlic 15 chestnut mushrooms 3 sprigs thyme 500g/1lb 2oz minced turkey salt and freshly ground black pepper a little flour 400ml/14fl oz red wine a little Worcestershire sauce a knob of butter a little orange zest Method Preheat the oven at 200C/400F/Gas 6. Peel, seed and roughly chop the butternut squash. Put the pieces of squash in a steamer basket and place over boiling water. Steam for 20-30 minutes until fully tender. They must be soft enough to mash. Peel and roughly chop the onion. Peel and finely slice the garlic. Warm a couple of tablespoons of the olive oil in a large pan, then add the onion and garlic and cook until pale gold. Cut the mushrooms into thick slices or quarters and add to the pan with the leaves from the thyme sprigs. Fry until softened, then transfer to a mixing bowl.Add a further tablespoon of oil to the pan, then, as soon as it starts to sizzle, add the minced turkey. Season generously with salt and pepper and then stir in a couple of heaped tablespoons of flour. Cook for 2-3 minutes, then pour in the red wine and a few shakes of Worcestershire sauce. Simmer at a low temperature for 5 minutes then add the mushrooms and onions. Continue cooking for 5 minutes then tip into a baking dish.Mash the cooked squash with a potato masher then stir in a generous knob of butter and the grated orange zest, to taste. Season with salt and pepper. Pile the mash on top of the turkey, dot with more of the butter, then bake for 35-45 minutes, or until the mash is lightly browned and slightly crisp on top. Preheat the oven at 200C/400F/Gas 6. Peel, seed and roughly chop the butternut squash. Put the pieces of squash in a steamer basket and place over boiling water. Steam for 20-30 minutes until fully tender. They must be soft enough to mash. Preheat the oven at 200C/400F/Gas 6. Peel, seed and roughly chop the butternut squash. Put the pieces of squash in a steamer basket and place over boiling water. Steam for 20-30 minutes until fully tender. They must be soft enough to mash. Peel and roughly chop the onion. Peel and finely slice the garlic. Warm a couple of tablespoons of the olive oil in a large pan, then add the onion and garlic and cook until pale gold. Cut the mushrooms into thick slices or quarters and add to the pan with the leaves from the thyme sprigs. Fry until softened, then transfer to a mixing bowl. Peel and roughly chop the onion. Peel and finely slice the garlic. Warm a couple of tablespoons of the olive oil in a large pan, then add the onion and garlic and cook until pale gold. Cut the mushrooms into thick slices or quarters and add to the pan with the leaves from the thyme sprigs. Fry until softened, then transfer to a mixing bowl. Add a further tablespoon of oil to the pan, then, as soon as it starts to sizzle, add the minced turkey. Season generously with salt and pepper and then stir in a couple of heaped tablespoons of flour. Cook for 2-3 minutes, then pour in the red wine and a few shakes of Worcestershire sauce. Simmer at a low temperature for 5 minutes then add the mushrooms and onions. Continue cooking for 5 minutes then tip into a baking dish. Add a further tablespoon of oil to the pan, then, as soon as it starts to sizzle, add the minced turkey. Season generously with salt and pepper and then stir in a couple of heaped tablespoons of flour. Cook for 2-3 minutes, then pour in the red wine and a few shakes of Worcestershire sauce. Simmer at a low temperature for 5 minutes then add the mushrooms and onions. Continue cooking for 5 minutes then tip into a baking dish. Mash the cooked squash with a potato masher then stir in a generous knob of butter and the grated orange zest, to taste. Season with salt and pepper. Mash the cooked squash with a potato masher then stir in a generous knob of butter and the grated orange zest, to taste. Season with salt and pepper. Pile the mash on top of the turkey, dot with more of the butter, then bake for 35-45 minutes, or until the mash is lightly browned and slightly crisp on top. Pile the mash on top of the turkey, dot with more of the butter, then bake for 35-45 minutes, or until the mash is lightly browned and slightly crisp on top."
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} | bd1e1e7dcfec258f87b2683c5134d0c94ff2bf55e818b0ed2b8231bc2344b0c5 | Low-FODMAP banana and oat pancakes recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-fodmap_banana_and_22804_16x9.jpg Pancakes made with mashed bananas and oats make a tasty and nutritious twist on a classic brunch dish. 3 medium unripe or firm bananas, mashed10 tbsp oats4 tbsp pumpkin seeds4 free-range eggsvegetable oil, for greasing 3 medium unripe or firm bananas, mashed 10 tbsp oats 4 tbsp pumpkin seeds 4 free-range eggs vegetable oil, for greasing maple syrup200g/7oz Greek-style yoghurt or soya yoghurt (see tip)blueberries or raspberries maple syrup 200g/7oz Greek-style yoghurt or soya yoghurt (see tip) blueberries or raspberries Method Mix the mashed bananas, oats and pumpkin seeds in a bowl. Break in the eggs and mix together thoroughly.Heat a small frying pan over a high heat and grease it well. Once it is hot, reduce the heat to medium. Add a tablespoon of the mixture, spread it out a little and cook for a few minutes, or until the top is starting to set and the underside is golden brown. Using a spatula, turn and cook the other side until golden brown. Repeat until you have used all the mixture, if you have a large pan you can cook a few pancakes at a time.Serve the pancakes with maple syrup, yoghurt and berries. Mix the mashed bananas, oats and pumpkin seeds in a bowl. Break in the eggs and mix together thoroughly. Mix the mashed bananas, oats and pumpkin seeds in a bowl. Break in the eggs and mix together thoroughly. Heat a small frying pan over a high heat and grease it well. Once it is hot, reduce the heat to medium. Add a tablespoon of the mixture, spread it out a little and cook for a few minutes, or until the top is starting to set and the underside is golden brown. Using a spatula, turn and cook the other side until golden brown. Repeat until you have used all the mixture, if you have a large pan you can cook a few pancakes at a time. Heat a small frying pan over a high heat and grease it well. Once it is hot, reduce the heat to medium. Add a tablespoon of the mixture, spread it out a little and cook for a few minutes, or until the top is starting to set and the underside is golden brown. Using a spatula, turn and cook the other side until golden brown. Repeat until you have used all the mixture, if you have a large pan you can cook a few pancakes at a time. Serve the pancakes with maple syrup, yoghurt and berries. Serve the pancakes with maple syrup, yoghurt and berries. Recipe tips Lactose is a FODMAP but some people on the low-FODMAP diet can have lactose. Many yoghurts are low in lactose or lactose free. Plain soya yoghurt is lactose free. | {
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"title": "Low-FODMAP banana and oat pancakes recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-fodmap_banana_and_22804_16x9.jpg Pancakes made with mashed bananas and oats make a tasty and nutritious twist on a classic brunch dish. 3 medium unripe or firm bananas, mashed10 tbsp oats4 tbsp pumpkin seeds4 free-range eggsvegetable oil, for greasing 3 medium unripe or firm bananas, mashed 10 tbsp oats 4 tbsp pumpkin seeds 4 free-range eggs vegetable oil, for greasing maple syrup200g/7oz Greek-style yoghurt or soya yoghurt (see tip)blueberries or raspberries maple syrup 200g/7oz Greek-style yoghurt or soya yoghurt (see tip) blueberries or raspberries Method Mix the mashed bananas, oats and pumpkin seeds in a bowl. Break in the eggs and mix together thoroughly.Heat a small frying pan over a high heat and grease it well. Once it is hot, reduce the heat to medium. Add a tablespoon of the mixture, spread it out a little and cook for a few minutes, or until the top is starting to set and the underside is golden brown. Using a spatula, turn and cook the other side until golden brown. Repeat until you have used all the mixture, if you have a large pan you can cook a few pancakes at a time.Serve the pancakes with maple syrup, yoghurt and berries. Mix the mashed bananas, oats and pumpkin seeds in a bowl. Break in the eggs and mix together thoroughly. Mix the mashed bananas, oats and pumpkin seeds in a bowl. Break in the eggs and mix together thoroughly. Heat a small frying pan over a high heat and grease it well. Once it is hot, reduce the heat to medium. Add a tablespoon of the mixture, spread it out a little and cook for a few minutes, or until the top is starting to set and the underside is golden brown. Using a spatula, turn and cook the other side until golden brown. Repeat until you have used all the mixture, if you have a large pan you can cook a few pancakes at a time. Heat a small frying pan over a high heat and grease it well. Once it is hot, reduce the heat to medium. Add a tablespoon of the mixture, spread it out a little and cook for a few minutes, or until the top is starting to set and the underside is golden brown. Using a spatula, turn and cook the other side until golden brown. Repeat until you have used all the mixture, if you have a large pan you can cook a few pancakes at a time. Serve the pancakes with maple syrup, yoghurt and berries. Serve the pancakes with maple syrup, yoghurt and berries. Recipe tips Lactose is a FODMAP but some people on the low-FODMAP diet can have lactose. Many yoghurts are low in lactose or lactose free. Plain soya yoghurt is lactose free."
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} | 9734e5856b3a8604e43287badb3ade1f6e73813f4d2cb02658b5c8ee9ec256ab | Cinnamon porridge with grated pear recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cinnamon_porridge_with_53154_16x9.jpg This porridge is made with water and skimmed milk to keep the calories low. A little ground cinnamon and juicy grated pear makes it taste sweeter. As part of an Intermittent diet plan, 1 serving provides a half portion of your 6 daily vegetable portions, 1 of your dairy portions and 219 kcal. 60g/2¼oz jumbo porridge oats¼ tsp ground cinnamon, plus a little to sprinkle300ml/10fl oz semi-skimmed milk1 ripe medium pear1 wedge lemon 60g/2¼oz jumbo porridge oats ¼ tsp ground cinnamon, plus a little to sprinkle 300ml/10fl oz semi-skimmed milk 1 ripe medium pear 1 wedge lemon Method Put the oats and cinnamon in a non-stick saucepan with the milk and cook over a low-medium heat for 4-5 minutes, stirring constantly until rich and creamy. Pour into two deep bowls.Coarsely grate the pear, and place on top of the porridge. Squeeze over the lemon juice and sprinkle with a tiny pinch of ground cinnamon. Put the oats and cinnamon in a non-stick saucepan with the milk and cook over a low-medium heat for 4-5 minutes, stirring constantly until rich and creamy. Pour into two deep bowls. Put the oats and cinnamon in a non-stick saucepan with the milk and cook over a low-medium heat for 4-5 minutes, stirring constantly until rich and creamy. Pour into two deep bowls. Coarsely grate the pear, and place on top of the porridge. Squeeze over the lemon juice and sprinkle with a tiny pinch of ground cinnamon. Coarsely grate the pear, and place on top of the porridge. Squeeze over the lemon juice and sprinkle with a tiny pinch of ground cinnamon. Recipe tips It's important to use jumbo oats, rather than instant oats, because they take longer to digest and will make you feel fuller for longer. | {
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"title": "Cinnamon porridge with grated pear 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/cinnamon_porridge_with_53154_16x9.jpg This porridge is made with water and skimmed milk to keep the calories low. A little ground cinnamon and juicy grated pear makes it taste sweeter. As part of an Intermittent diet plan, 1 serving provides a half portion of your 6 daily vegetable portions, 1 of your dairy portions and 219 kcal. 60g/2¼oz jumbo porridge oats¼ tsp ground cinnamon, plus a little to sprinkle300ml/10fl oz semi-skimmed milk1 ripe medium pear1 wedge lemon 60g/2¼oz jumbo porridge oats ¼ tsp ground cinnamon, plus a little to sprinkle 300ml/10fl oz semi-skimmed milk 1 ripe medium pear 1 wedge lemon Method Put the oats and cinnamon in a non-stick saucepan with the milk and cook over a low-medium heat for 4-5 minutes, stirring constantly until rich and creamy. Pour into two deep bowls.Coarsely grate the pear, and place on top of the porridge. Squeeze over the lemon juice and sprinkle with a tiny pinch of ground cinnamon. Put the oats and cinnamon in a non-stick saucepan with the milk and cook over a low-medium heat for 4-5 minutes, stirring constantly until rich and creamy. Pour into two deep bowls. Put the oats and cinnamon in a non-stick saucepan with the milk and cook over a low-medium heat for 4-5 minutes, stirring constantly until rich and creamy. Pour into two deep bowls. Coarsely grate the pear, and place on top of the porridge. Squeeze over the lemon juice and sprinkle with a tiny pinch of ground cinnamon. Coarsely grate the pear, and place on top of the porridge. Squeeze over the lemon juice and sprinkle with a tiny pinch of ground cinnamon. Recipe tips It's important to use jumbo oats, rather than instant oats, because they take longer to digest and will make you feel fuller for longer."
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} | 83c3a3a235a492dd724f5bed7ca9e2c12c47b42941802bbf0de88dcf333201a9 | Bircher muesli recipe
An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bircher_muesli_70498_16x9.jpg This recipe is a lifesaver when you’re busy. I normally make three servings at once and keep them in the fridge, covered, for up to three days. 1 apple50g/1¾oz rolled oats40g/1½oz raisins1 tbsp sunflower seeds1 tbsp chia seeds125ml/4fl oz almond milk (or other plant-based milk)1 tbsp maple syrup, date syrup or honey (optional)handful of blueberries, raspberries or strawberries (optional) 1 apple 50g/1¾oz rolled oats 40g/1½oz raisins 1 tbsp sunflower seeds 1 tbsp chia seeds 125ml/4fl oz almond milk (or other plant-based milk) 1 tbsp maple syrup, date syrup or honey (optional) handful of blueberries, raspberries or strawberries (optional) Method Grate the apple into a large bowl and discard the core. Add the oats, raisins, seeds and cashew milk and mix well. Add the syrup and berries, if using, and mix again. Transfer the mixture to an airtight jar, seal and refrigerate for at least 6 hours, or up to 3 days. This allows the oats to absorb the milk. Return to room temperature before serving. Grate the apple into a large bowl and discard the core. Grate the apple into a large bowl and discard the core. Add the oats, raisins, seeds and cashew milk and mix well. Add the syrup and berries, if using, and mix again. Add the oats, raisins, seeds and cashew milk and mix well. Add the syrup and berries, if using, and mix again. Transfer the mixture to an airtight jar, seal and refrigerate for at least 6 hours, or up to 3 days. This allows the oats to absorb the milk. Return to room temperature before serving. Transfer the mixture to an airtight jar, seal and refrigerate for at least 6 hours, or up to 3 days. This allows the oats to absorb the milk. Return to room temperature before serving. Recipe tips If you want to make this extra creamy, add 1 tbsp coconut yogurt. | {
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"title": "Bircher muesli 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/bircher_muesli_70498_16x9.jpg This recipe is a lifesaver when you’re busy. I normally make three servings at once and keep them in the fridge, covered, for up to three days. 1 apple50g/1¾oz rolled oats40g/1½oz raisins1 tbsp sunflower seeds1 tbsp chia seeds125ml/4fl oz almond milk (or other plant-based milk)1 tbsp maple syrup, date syrup or honey (optional)handful of blueberries, raspberries or strawberries (optional) 1 apple 50g/1¾oz rolled oats 40g/1½oz raisins 1 tbsp sunflower seeds 1 tbsp chia seeds 125ml/4fl oz almond milk (or other plant-based milk) 1 tbsp maple syrup, date syrup or honey (optional) handful of blueberries, raspberries or strawberries (optional) Method Grate the apple into a large bowl and discard the core. Add the oats, raisins, seeds and cashew milk and mix well. Add the syrup and berries, if using, and mix again. Transfer the mixture to an airtight jar, seal and refrigerate for at least 6 hours, or up to 3 days. This allows the oats to absorb the milk. Return to room temperature before serving. Grate the apple into a large bowl and discard the core. Grate the apple into a large bowl and discard the core. Add the oats, raisins, seeds and cashew milk and mix well. Add the syrup and berries, if using, and mix again. Add the oats, raisins, seeds and cashew milk and mix well. Add the syrup and berries, if using, and mix again. Transfer the mixture to an airtight jar, seal and refrigerate for at least 6 hours, or up to 3 days. This allows the oats to absorb the milk. Return to room temperature before serving. Transfer the mixture to an airtight jar, seal and refrigerate for at least 6 hours, or up to 3 days. This allows the oats to absorb the milk. Return to room temperature before serving. Recipe tips If you want to make this extra creamy, add 1 tbsp coconut yogurt."
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} | 822714a17f4ee530aa6a736ee3455d4d992163e16398ef993277715fc8cd5ffc | Anna Jones' vegan banana pancakes recipe
Vegan banana pancakes with blueberries and pecans An average of 3.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_blueberry_and_50179_16x9.jpg This delicious vegan pancake recipe is made with bananas and oats. A scoop of vegan coconut ice cream will turn them into a feel-good pudding, too. 100g/3½oz porridge oats 50g/1¾oz pecan nuts, roughly chopped1 tsp baking powderpinch sea salt1 ripe banana, peeled and mashed150ml/5fl oz coconut milk or almond milk2 tsp coconut oil, for frying200g/7oz blueberries 100g/3½oz porridge oats 50g/1¾oz pecan nuts, roughly chopped 1 tsp baking powder pinch sea salt 1 ripe banana, peeled and mashed 150ml/5fl oz coconut milk or almond milk 2 tsp coconut oil, for frying 200g/7oz blueberries 100g/3½oz blueberries3 tbsp caster sugar 100g/3½oz blueberries 3 tbsp caster sugar 2 bananas, peeled and cut into thin slicesa few pecan nuts, finely chopped1 lime, cut into wedges8 tbsp maple syrup (optional) 2 bananas, peeled and cut into thin slices a few pecan nuts, finely chopped 1 lime, cut into wedges 8 tbsp maple syrup (optional) Method Preheat the oven to 120C/100C Fan/Gas ½.In a food processor, pulse the oats until you have a scruffy flour. Transfer to a large bowl. Add the pecans, baking powder and salt.In a separate bowl, mix the mashed banana with the milk (you can do this in the food processor, if you like). Beat the banana mixture into the dry ingredients and leave the batter to sit for a few minutes.For the blueberry compôte, put the blueberries and sugar in a small pan with a teaspoon of water and cook for 3-4 minutes, or until you have a thick shiny compôte. Set aside until ready to serve.Heat a non-stick pan over a medium heat. Add the banana slices and fry on both sides in the dry pan until golden-brown and caramelised. Keep warm in the oven.Put the pan back on the heat and add a little coconut oil or butter. Drop in a generous tablespoon of batter for each pancake. Once the sides are cooked and bubbles have risen to the top, scatter over a handful of blueberries and flip the pancake over. Cook for another couple of minutes on the other side, or until lightly coloured. (The pancakes will stay a little moist in the middle because of the banana, so don’t worry.) Keep them warm in the oven while you cook the remaining pancakes.Serve the pancakes in a stack with the banana slices. Add some chopped pecans and a squeeze of lime, and, if you like, with a drizzle of maple syrup. Serve the compôte on the side. Preheat the oven to 120C/100C Fan/Gas ½. Preheat the oven to 120C/100C Fan/Gas ½. In a food processor, pulse the oats until you have a scruffy flour. Transfer to a large bowl. Add the pecans, baking powder and salt. In a food processor, pulse the oats until you have a scruffy flour. Transfer to a large bowl. Add the pecans, baking powder and salt. In a separate bowl, mix the mashed banana with the milk (you can do this in the food processor, if you like). Beat the banana mixture into the dry ingredients and leave the batter to sit for a few minutes. In a separate bowl, mix the mashed banana with the milk (you can do this in the food processor, if you like). Beat the banana mixture into the dry ingredients and leave the batter to sit for a few minutes. For the blueberry compôte, put the blueberries and sugar in a small pan with a teaspoon of water and cook for 3-4 minutes, or until you have a thick shiny compôte. Set aside until ready to serve. For the blueberry compôte, put the blueberries and sugar in a small pan with a teaspoon of water and cook for 3-4 minutes, or until you have a thick shiny compôte. Set aside until ready to serve. Heat a non-stick pan over a medium heat. Add the banana slices and fry on both sides in the dry pan until golden-brown and caramelised. Keep warm in the oven. Heat a non-stick pan over a medium heat. Add the banana slices and fry on both sides in the dry pan until golden-brown and caramelised. Keep warm in the oven. Put the pan back on the heat and add a little coconut oil or butter. Drop in a generous tablespoon of batter for each pancake. Once the sides are cooked and bubbles have risen to the top, scatter over a handful of blueberries and flip the pancake over. Cook for another couple of minutes on the other side, or until lightly coloured. (The pancakes will stay a little moist in the middle because of the banana, so don’t worry.) Keep them warm in the oven while you cook the remaining pancakes. Put the pan back on the heat and add a little coconut oil or butter. Drop in a generous tablespoon of batter for each pancake. Once the sides are cooked and bubbles have risen to the top, scatter over a handful of blueberries and flip the pancake over. Cook for another couple of minutes on the other side, or until lightly coloured. (The pancakes will stay a little moist in the middle because of the banana, so don’t worry.) Keep them warm in the oven while you cook the remaining pancakes. Serve the pancakes in a stack with the banana slices. Add some chopped pecans and a squeeze of lime, and, if you like, with a drizzle of maple syrup. Serve the compôte on the side. Serve the pancakes in a stack with the banana slices. Add some chopped pecans and a squeeze of lime, and, if you like, with a drizzle of maple syrup. Serve the compôte on the side. Recipe tips The coconut milk I use here is a drinking variety, sold with other non-dairy milks. But you can use 50/50 normal coconut milk and water if you want. | {
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"title": "Anna Jones' vegan banana pancakes recipe",
"content": "Vegan banana pancakes with blueberries and pecans An average of 3.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_blueberry_and_50179_16x9.jpg This delicious vegan pancake recipe is made with bananas and oats. A scoop of vegan coconut ice cream will turn them into a feel-good pudding, too. 100g/3½oz porridge oats 50g/1¾oz pecan nuts, roughly chopped1 tsp baking powderpinch sea salt1 ripe banana, peeled and mashed150ml/5fl oz coconut milk or almond milk2 tsp coconut oil, for frying200g/7oz blueberries 100g/3½oz porridge oats 50g/1¾oz pecan nuts, roughly chopped 1 tsp baking powder pinch sea salt 1 ripe banana, peeled and mashed 150ml/5fl oz coconut milk or almond milk 2 tsp coconut oil, for frying 200g/7oz blueberries 100g/3½oz blueberries3 tbsp caster sugar 100g/3½oz blueberries 3 tbsp caster sugar 2 bananas, peeled and cut into thin slicesa few pecan nuts, finely chopped1 lime, cut into wedges8 tbsp maple syrup (optional) 2 bananas, peeled and cut into thin slices a few pecan nuts, finely chopped 1 lime, cut into wedges 8 tbsp maple syrup (optional) Method Preheat the oven to 120C/100C Fan/Gas ½.In a food processor, pulse the oats until you have a scruffy flour. Transfer to a large bowl. Add the pecans, baking powder and salt.In a separate bowl, mix the mashed banana with the milk (you can do this in the food processor, if you like). Beat the banana mixture into the dry ingredients and leave the batter to sit for a few minutes.For the blueberry compôte, put the blueberries and sugar in a small pan with a teaspoon of water and cook for 3-4 minutes, or until you have a thick shiny compôte. Set aside until ready to serve.Heat a non-stick pan over a medium heat. Add the banana slices and fry on both sides in the dry pan until golden-brown and caramelised. Keep warm in the oven.Put the pan back on the heat and add a little coconut oil or butter. Drop in a generous tablespoon of batter for each pancake. Once the sides are cooked and bubbles have risen to the top, scatter over a handful of blueberries and flip the pancake over. Cook for another couple of minutes on the other side, or until lightly coloured. (The pancakes will stay a little moist in the middle because of the banana, so don’t worry.) Keep them warm in the oven while you cook the remaining pancakes.Serve the pancakes in a stack with the banana slices. Add some chopped pecans and a squeeze of lime, and, if you like, with a drizzle of maple syrup. Serve the compôte on the side. Preheat the oven to 120C/100C Fan/Gas ½. Preheat the oven to 120C/100C Fan/Gas ½. In a food processor, pulse the oats until you have a scruffy flour. Transfer to a large bowl. Add the pecans, baking powder and salt. In a food processor, pulse the oats until you have a scruffy flour. Transfer to a large bowl. Add the pecans, baking powder and salt. In a separate bowl, mix the mashed banana with the milk (you can do this in the food processor, if you like). Beat the banana mixture into the dry ingredients and leave the batter to sit for a few minutes. In a separate bowl, mix the mashed banana with the milk (you can do this in the food processor, if you like). Beat the banana mixture into the dry ingredients and leave the batter to sit for a few minutes. For the blueberry compôte, put the blueberries and sugar in a small pan with a teaspoon of water and cook for 3-4 minutes, or until you have a thick shiny compôte. Set aside until ready to serve. For the blueberry compôte, put the blueberries and sugar in a small pan with a teaspoon of water and cook for 3-4 minutes, or until you have a thick shiny compôte. Set aside until ready to serve. Heat a non-stick pan over a medium heat. Add the banana slices and fry on both sides in the dry pan until golden-brown and caramelised. Keep warm in the oven. Heat a non-stick pan over a medium heat. Add the banana slices and fry on both sides in the dry pan until golden-brown and caramelised. Keep warm in the oven. Put the pan back on the heat and add a little coconut oil or butter. Drop in a generous tablespoon of batter for each pancake. Once the sides are cooked and bubbles have risen to the top, scatter over a handful of blueberries and flip the pancake over. Cook for another couple of minutes on the other side, or until lightly coloured. (The pancakes will stay a little moist in the middle because of the banana, so don’t worry.) Keep them warm in the oven while you cook the remaining pancakes. Put the pan back on the heat and add a little coconut oil or butter. Drop in a generous tablespoon of batter for each pancake. Once the sides are cooked and bubbles have risen to the top, scatter over a handful of blueberries and flip the pancake over. Cook for another couple of minutes on the other side, or until lightly coloured. (The pancakes will stay a little moist in the middle because of the banana, so don’t worry.) Keep them warm in the oven while you cook the remaining pancakes. Serve the pancakes in a stack with the banana slices. Add some chopped pecans and a squeeze of lime, and, if you like, with a drizzle of maple syrup. Serve the compôte on the side. Serve the pancakes in a stack with the banana slices. Add some chopped pecans and a squeeze of lime, and, if you like, with a drizzle of maple syrup. Serve the compôte on the side. Recipe tips The coconut milk I use here is a drinking variety, sold with other non-dairy milks. But you can use 50/50 normal coconut milk and water if you want."
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} | 47bb68adf81eb6260a944797110e3819062efd3f3b69989737b5617fe74ef03d | Muhallabi (almond milk pudding) recipe
An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lindas_muhallabi_milk_08578_16x9.jpg This fragrant, exotic chilled custard dessert makes a fitting finish to any feast with a Middle Eastern flavour. 7 tbsp cornflour1 litre/1¾ pints almond milk (with no added sugar, if possible)5 tbsp caster sugar2 tsp vanilla essence2 tbsp rosewater2 whole cardamom pods 7 tbsp cornflour 1 litre/1¾ pints almond milk (with no added sugar, if possible) 5 tbsp caster sugar 2 tsp vanilla essence 2 tbsp rosewater 2 whole cardamom pods 2 tbsp pistachios or almonds, coarsely ground1 tbsp finely ground cardamom 2 tbsp pistachios or almonds, coarsely ground 1 tbsp finely ground cardamom Method Whisk the cornflour with a little of the almond milk to a smooth paste. Set aside.In a saucepan, heat the remaining almond milk with the sugar, vanilla essence, rosewater and cardamom pods over a medium heat, stirring until mixed well.Once the mixture has heated through, discard the cardamom pods, then pour in the cornflour paste and whisk vigorously until the mixture is smooth and has thickened to an almost custard-like consistency; this will take 10-15 minutes. Be careful not to let the mixture stick to the bottom of the pan.Pour the mixture into individual dishes or a large serving bowl and decorate with a sprinkling of ground pistachios or almonds and the ground cardamom. Set aside to cool, then cover and chill in the fridge for at least 15 minutes. Serve chilled. Whisk the cornflour with a little of the almond milk to a smooth paste. Set aside. Whisk the cornflour with a little of the almond milk to a smooth paste. Set aside. In a saucepan, heat the remaining almond milk with the sugar, vanilla essence, rosewater and cardamom pods over a medium heat, stirring until mixed well. In a saucepan, heat the remaining almond milk with the sugar, vanilla essence, rosewater and cardamom pods over a medium heat, stirring until mixed well. Once the mixture has heated through, discard the cardamom pods, then pour in the cornflour paste and whisk vigorously until the mixture is smooth and has thickened to an almost custard-like consistency; this will take 10-15 minutes. Be careful not to let the mixture stick to the bottom of the pan. Once the mixture has heated through, discard the cardamom pods, then pour in the cornflour paste and whisk vigorously until the mixture is smooth and has thickened to an almost custard-like consistency; this will take 10-15 minutes. Be careful not to let the mixture stick to the bottom of the pan. Pour the mixture into individual dishes or a large serving bowl and decorate with a sprinkling of ground pistachios or almonds and the ground cardamom. Set aside to cool, then cover and chill in the fridge for at least 15 minutes. Serve chilled. Pour the mixture into individual dishes or a large serving bowl and decorate with a sprinkling of ground pistachios or almonds and the ground cardamom. Set aside to cool, then cover and chill in the fridge for at least 15 minutes. Serve chilled. | {
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"title": "Muhallabi (almond milk pudding) recipe",
"content": "An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lindas_muhallabi_milk_08578_16x9.jpg This fragrant, exotic chilled custard dessert makes a fitting finish to any feast with a Middle Eastern flavour. 7 tbsp cornflour1 litre/1¾ pints almond milk (with no added sugar, if possible)5 tbsp caster sugar2 tsp vanilla essence2 tbsp rosewater2 whole cardamom pods 7 tbsp cornflour 1 litre/1¾ pints almond milk (with no added sugar, if possible) 5 tbsp caster sugar 2 tsp vanilla essence 2 tbsp rosewater 2 whole cardamom pods 2 tbsp pistachios or almonds, coarsely ground1 tbsp finely ground cardamom 2 tbsp pistachios or almonds, coarsely ground 1 tbsp finely ground cardamom Method Whisk the cornflour with a little of the almond milk to a smooth paste. Set aside.In a saucepan, heat the remaining almond milk with the sugar, vanilla essence, rosewater and cardamom pods over a medium heat, stirring until mixed well.Once the mixture has heated through, discard the cardamom pods, then pour in the cornflour paste and whisk vigorously until the mixture is smooth and has thickened to an almost custard-like consistency; this will take 10-15 minutes. Be careful not to let the mixture stick to the bottom of the pan.Pour the mixture into individual dishes or a large serving bowl and decorate with a sprinkling of ground pistachios or almonds and the ground cardamom. Set aside to cool, then cover and chill in the fridge for at least 15 minutes. Serve chilled. Whisk the cornflour with a little of the almond milk to a smooth paste. Set aside. Whisk the cornflour with a little of the almond milk to a smooth paste. Set aside. In a saucepan, heat the remaining almond milk with the sugar, vanilla essence, rosewater and cardamom pods over a medium heat, stirring until mixed well. In a saucepan, heat the remaining almond milk with the sugar, vanilla essence, rosewater and cardamom pods over a medium heat, stirring until mixed well. Once the mixture has heated through, discard the cardamom pods, then pour in the cornflour paste and whisk vigorously until the mixture is smooth and has thickened to an almost custard-like consistency; this will take 10-15 minutes. Be careful not to let the mixture stick to the bottom of the pan. Once the mixture has heated through, discard the cardamom pods, then pour in the cornflour paste and whisk vigorously until the mixture is smooth and has thickened to an almost custard-like consistency; this will take 10-15 minutes. Be careful not to let the mixture stick to the bottom of the pan. Pour the mixture into individual dishes or a large serving bowl and decorate with a sprinkling of ground pistachios or almonds and the ground cardamom. Set aside to cool, then cover and chill in the fridge for at least 15 minutes. Serve chilled. Pour the mixture into individual dishes or a large serving bowl and decorate with a sprinkling of ground pistachios or almonds and the ground cardamom. Set aside to cool, then cover and chill in the fridge for at least 15 minutes. Serve chilled."
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} | ba4842397d8af549900b519cc588f1b0fa50f6c3a33feaf1db3b622f9dda6ce2 | Mary Berry's elderflower cordial recipe
An average of 4.8 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01w8j7l.jpg Elderflower cordial is fun to make if you have easy access to elderflower trees and the flowers which arrive in the early summer. The cordial will keep for 2-3 months in the fridge. 1.5kg/3lb 5oz caster sugar2 lemonsabout 25 heads elderflowers50g/1¾oz citric acid2 Campden tablets 1.5kg/3lb 5oz caster sugar 2 lemons about 25 heads elderflowers 50g/1¾oz citric acid 2 Campden tablets Method Put the sugar and 1.5 litre/3lb 5oz water into a large pan. Bring to the boil, stirring, until the sugar has dissolved. Remove from the heat and cool. Slice the lemons thinly. Put into a large plastic box or a bucket.Add the elderflower heads to the lemons with the citric acid and the Campden tablets. (CAUTION: Campden tablets produce an irritant gas if inhaled. Keep your face well back from the mixture.) Pour over the cooled sugar syrup. Cover and leave overnight or up to a couple of days.Sieve and strain through muslin into sterilised bottles and store in the fridge. To serve, dilute to taste with still or sparkling water. Put the sugar and 1.5 litre/3lb 5oz water into a large pan. Bring to the boil, stirring, until the sugar has dissolved. Remove from the heat and cool. Put the sugar and 1.5 litre/3lb 5oz water into a large pan. Bring to the boil, stirring, until the sugar has dissolved. Remove from the heat and cool. Slice the lemons thinly. Put into a large plastic box or a bucket. Slice the lemons thinly. Put into a large plastic box or a bucket. Add the elderflower heads to the lemons with the citric acid and the Campden tablets. (CAUTION: Campden tablets produce an irritant gas if inhaled. Keep your face well back from the mixture.) Pour over the cooled sugar syrup. Cover and leave overnight or up to a couple of days. Add the elderflower heads to the lemons with the citric acid and the Campden tablets. (CAUTION: Campden tablets produce an irritant gas if inhaled. Keep your face well back from the mixture.) Pour over the cooled sugar syrup. Cover and leave overnight or up to a couple of days. Sieve and strain through muslin into sterilised bottles and store in the fridge. To serve, dilute to taste with still or sparkling water. Sieve and strain through muslin into sterilised bottles and store in the fridge. To serve, dilute to taste with still or sparkling water. Recipe tips Look for elderflower heads from about the end of May. They can be frozen if liked: freeze about 25 heads in a bag and add to the hot sugar syrup straight from the freezer - this will stop them turning brown once defrosted. Campden tables are used in home wine and beer making to kill bacteria and also to inhibit wild yeasts. Citric acid is a natural preservative and also gives a slightly sour flavour to the cordial. Look for them in pharmacists. | {
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"title": "Mary Berry's elderflower cordial recipe",
"content": "An average of 4.8 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01w8j7l.jpg Elderflower cordial is fun to make if you have easy access to elderflower trees and the flowers which arrive in the early summer. The cordial will keep for 2-3 months in the fridge. 1.5kg/3lb 5oz caster sugar2 lemonsabout 25 heads elderflowers50g/1¾oz citric acid2 Campden tablets 1.5kg/3lb 5oz caster sugar 2 lemons about 25 heads elderflowers 50g/1¾oz citric acid 2 Campden tablets Method Put the sugar and 1.5 litre/3lb 5oz water into a large pan. Bring to the boil, stirring, until the sugar has dissolved. Remove from the heat and cool. Slice the lemons thinly. Put into a large plastic box or a bucket.Add the elderflower heads to the lemons with the citric acid and the Campden tablets. (CAUTION: Campden tablets produce an irritant gas if inhaled. Keep your face well back from the mixture.) Pour over the cooled sugar syrup. Cover and leave overnight or up to a couple of days.Sieve and strain through muslin into sterilised bottles and store in the fridge. To serve, dilute to taste with still or sparkling water. Put the sugar and 1.5 litre/3lb 5oz water into a large pan. Bring to the boil, stirring, until the sugar has dissolved. Remove from the heat and cool. Put the sugar and 1.5 litre/3lb 5oz water into a large pan. Bring to the boil, stirring, until the sugar has dissolved. Remove from the heat and cool. Slice the lemons thinly. Put into a large plastic box or a bucket. Slice the lemons thinly. Put into a large plastic box or a bucket. Add the elderflower heads to the lemons with the citric acid and the Campden tablets. (CAUTION: Campden tablets produce an irritant gas if inhaled. Keep your face well back from the mixture.) Pour over the cooled sugar syrup. Cover and leave overnight or up to a couple of days. Add the elderflower heads to the lemons with the citric acid and the Campden tablets. (CAUTION: Campden tablets produce an irritant gas if inhaled. Keep your face well back from the mixture.) Pour over the cooled sugar syrup. Cover and leave overnight or up to a couple of days. Sieve and strain through muslin into sterilised bottles and store in the fridge. To serve, dilute to taste with still or sparkling water. Sieve and strain through muslin into sterilised bottles and store in the fridge. To serve, dilute to taste with still or sparkling water. Recipe tips Look for elderflower heads from about the end of May. They can be frozen if liked: freeze about 25 heads in a bag and add to the hot sugar syrup straight from the freezer - this will stop them turning brown once defrosted. Campden tables are used in home wine and beer making to kill bacteria and also to inhibit wild yeasts. Citric acid is a natural preservative and also gives a slightly sour flavour to the cordial. Look for them in pharmacists."
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} | 0443dbacdc86b0fe6a121f8c737713e724eafef0e5ec17a7e87903d666402bd9 | Cherry tomato and mozzarella salad recipe
An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherry_tomato_and_74745_16x9.jpg This delicious salad is made from mozzarella pearls – tiny balls of mozzarella that work well in a salad with small tomatoes and basil. Each serving provides 225kcal, 12g protein, 2g carbohydrate (of which 2g sugars), 18g fat (of which 9g saturates), 0.8g fibre and 0.6g salt. 250g/9oz small ripe tomatoes on the vine250g/9oz mozzarella pearlsabout 8 basil leaves, finely chopped2 tbsp olive oil1 tbsp balsamic vinegarsalt and pepper 250g/9oz small ripe tomatoes on the vine 250g/9oz mozzarella pearls about 8 basil leaves, finely chopped 2 tbsp olive oil 1 tbsp balsamic vinegar salt and pepper Method Cut the tomatoes in half and place in a bowl with the remaining ingredients.Season well with salt and pepper, cover and chill until ready to serve. Cut the tomatoes in half and place in a bowl with the remaining ingredients. Cut the tomatoes in half and place in a bowl with the remaining ingredients. Season well with salt and pepper, cover and chill until ready to serve. Season well with salt and pepper, cover and chill until ready to serve. | {
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"content": "An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherry_tomato_and_74745_16x9.jpg This delicious salad is made from mozzarella pearls – tiny balls of mozzarella that work well in a salad with small tomatoes and basil. Each serving provides 225kcal, 12g protein, 2g carbohydrate (of which 2g sugars), 18g fat (of which 9g saturates), 0.8g fibre and 0.6g salt. 250g/9oz small ripe tomatoes on the vine250g/9oz mozzarella pearlsabout 8 basil leaves, finely chopped2 tbsp olive oil1 tbsp balsamic vinegarsalt and pepper 250g/9oz small ripe tomatoes on the vine 250g/9oz mozzarella pearls about 8 basil leaves, finely chopped 2 tbsp olive oil 1 tbsp balsamic vinegar salt and pepper Method Cut the tomatoes in half and place in a bowl with the remaining ingredients.Season well with salt and pepper, cover and chill until ready to serve. Cut the tomatoes in half and place in a bowl with the remaining ingredients. Cut the tomatoes in half and place in a bowl with the remaining ingredients. Season well with salt and pepper, cover and chill until ready to serve. Season well with salt and pepper, cover and chill until ready to serve."
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} | d1fbc050f8beaa0c419e7424afac428908af6b87b31b50408900b2ba520ab8dc | Lemon hummus recipe
An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_hummus_83864_16x9.jpg If you like the traditional sesame seed flavour of hummus, simply add three tablespoons of tahini paste to the mixture. You could also add four tablespoons chopped fresh coriander leaves for an aromatic flavour. This hummus provides 139 kcal, 5g protein, 10g carbohydrate (of which 0.6g sugars), 9g fat (of which 1.5g saturates), 3.5g fibre and 0.5g salt per portion. 2 x 400g/14oz can chickpeas, drained1 garlic clove, crushed5 tbsp extra virgin olive oil2 lemons, zest and juice only3 tbsp Greek yoghurta good pinch ground cuminplenty of ground black pepper and salt 2 x 400g/14oz can chickpeas, drained 1 garlic clove, crushed 5 tbsp extra virgin olive oil 2 lemons, zest and juice only 3 tbsp Greek yoghurt a good pinch ground cumin plenty of ground black pepper and salt Method Place all the ingredients in a food processor with two tablespoons of hot water and blend until smooth. Season, to taste, and serve chilled. Place all the ingredients in a food processor with two tablespoons of hot water and blend until smooth. Place all the ingredients in a food processor with two tablespoons of hot water and blend until smooth. Season, to taste, and serve chilled. Season, to taste, and serve chilled. | {
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"content": "An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_hummus_83864_16x9.jpg If you like the traditional sesame seed flavour of hummus, simply add three tablespoons of tahini paste to the mixture. You could also add four tablespoons chopped fresh coriander leaves for an aromatic flavour. This hummus provides 139 kcal, 5g protein, 10g carbohydrate (of which 0.6g sugars), 9g fat (of which 1.5g saturates), 3.5g fibre and 0.5g salt per portion. 2 x 400g/14oz can chickpeas, drained1 garlic clove, crushed5 tbsp extra virgin olive oil2 lemons, zest and juice only3 tbsp Greek yoghurta good pinch ground cuminplenty of ground black pepper and salt 2 x 400g/14oz can chickpeas, drained 1 garlic clove, crushed 5 tbsp extra virgin olive oil 2 lemons, zest and juice only 3 tbsp Greek yoghurt a good pinch ground cumin plenty of ground black pepper and salt Method Place all the ingredients in a food processor with two tablespoons of hot water and blend until smooth. Season, to taste, and serve chilled. Place all the ingredients in a food processor with two tablespoons of hot water and blend until smooth. Place all the ingredients in a food processor with two tablespoons of hot water and blend until smooth. Season, to taste, and serve chilled. Season, to taste, and serve chilled."
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} | fad5b4757b79e494407747baeb17b8a3946767a8aa487a32a26fbecd319bf7e2 | Pitta pizzas recipe
An average of 3.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pitta_pizzas_20075_16x9.jpg Pitta breads make a quick base for these pizzas. Freeze the breads and the sauce in ice-cube trays so you can whip up a pizza in ten minutes. Equipment and preparation: For this recipe you need a hand-held blender to make the tomato sauce. 2 tbsp mild olive oil or sunflower oil½ onion, finely chopped1 carrot, finely grated1 red pepper, stalk removed, seeds removed, thinly sliced2 garlic cloves, crushed227g tin chopped tomatoes 2 tbsp tomato purée 1 tsp dried oregano1 bay leafsalt and freshly ground black pepper 2 tbsp mild olive oil or sunflower oil ½ onion, finely chopped 1 carrot, finely grated 1 red pepper, stalk removed, seeds removed, thinly sliced 2 garlic cloves, crushed 227g tin chopped tomatoes 2 tbsp tomato purée 1 tsp dried oregano 1 bay leaf salt and freshly ground black pepper 12 white or wholemeal pitta breads200g/7oz sliced ham, finely chopped250g/9oz grated mozzarella 12 white or wholemeal pitta breads 200g/7oz sliced ham, finely chopped 250g/9oz grated mozzarella Method Heat the oil in a large non-stick saucepan over a medium heat. Add the onion, carrot and pepper and fry for 4-5 minutes, stirring regularly, until softened. Add the garlic and fry for 1-2 minutes, stirring regularly.Add the remaining tomato sauce ingredients and 100ml/3½fl oz water, stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft and most of the liquid has evaporated. Remove the bay leaf, blend to a very smooth purée using a hand-held blender. Preheat the grill to its hottest setting. Place the pitta breads onto baking trays and spread some of the tomato sauce over each. Sprinkle over the ham and grated mozzarella. (At this point, the pizzas can be frozen on baking trays, then packed into freezer bags, ready for another day.)Grill the pizzas for 2-3 minutes, or until the bread is piping hot and the cheese has melted and turned golden-brown. Serve immediately. Heat the oil in a large non-stick saucepan over a medium heat. Add the onion, carrot and pepper and fry for 4-5 minutes, stirring regularly, until softened. Add the garlic and fry for 1-2 minutes, stirring regularly. Heat the oil in a large non-stick saucepan over a medium heat. Add the onion, carrot and pepper and fry for 4-5 minutes, stirring regularly, until softened. Add the garlic and fry for 1-2 minutes, stirring regularly. Add the remaining tomato sauce ingredients and 100ml/3½fl oz water, stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft and most of the liquid has evaporated. Add the remaining tomato sauce ingredients and 100ml/3½fl oz water, stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft and most of the liquid has evaporated. Remove the bay leaf, blend to a very smooth purée using a hand-held blender. Remove the bay leaf, blend to a very smooth purée using a hand-held blender. Preheat the grill to its hottest setting. Preheat the grill to its hottest setting. Place the pitta breads onto baking trays and spread some of the tomato sauce over each. Sprinkle over the ham and grated mozzarella. (At this point, the pizzas can be frozen on baking trays, then packed into freezer bags, ready for another day.) Place the pitta breads onto baking trays and spread some of the tomato sauce over each. Sprinkle over the ham and grated mozzarella. (At this point, the pizzas can be frozen on baking trays, then packed into freezer bags, ready for another day.) Grill the pizzas for 2-3 minutes, or until the bread is piping hot and the cheese has melted and turned golden-brown. Serve immediately. Grill the pizzas for 2-3 minutes, or until the bread is piping hot and the cheese has melted and turned golden-brown. Serve immediately. Recipe tips To cook from frozen, preheat the grill to a medium setting, then grill for 5-6 minutes, until piping hot throughout. | {
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"content": "An average of 3.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pitta_pizzas_20075_16x9.jpg Pitta breads make a quick base for these pizzas. Freeze the breads and the sauce in ice-cube trays so you can whip up a pizza in ten minutes. Equipment and preparation: For this recipe you need a hand-held blender to make the tomato sauce. 2 tbsp mild olive oil or sunflower oil½ onion, finely chopped1 carrot, finely grated1 red pepper, stalk removed, seeds removed, thinly sliced2 garlic cloves, crushed227g tin chopped tomatoes 2 tbsp tomato purée 1 tsp dried oregano1 bay leafsalt and freshly ground black pepper 2 tbsp mild olive oil or sunflower oil ½ onion, finely chopped 1 carrot, finely grated 1 red pepper, stalk removed, seeds removed, thinly sliced 2 garlic cloves, crushed 227g tin chopped tomatoes 2 tbsp tomato purée 1 tsp dried oregano 1 bay leaf salt and freshly ground black pepper 12 white or wholemeal pitta breads200g/7oz sliced ham, finely chopped250g/9oz grated mozzarella 12 white or wholemeal pitta breads 200g/7oz sliced ham, finely chopped 250g/9oz grated mozzarella Method Heat the oil in a large non-stick saucepan over a medium heat. Add the onion, carrot and pepper and fry for 4-5 minutes, stirring regularly, until softened. Add the garlic and fry for 1-2 minutes, stirring regularly.Add the remaining tomato sauce ingredients and 100ml/3½fl oz water, stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft and most of the liquid has evaporated. Remove the bay leaf, blend to a very smooth purée using a hand-held blender. Preheat the grill to its hottest setting. Place the pitta breads onto baking trays and spread some of the tomato sauce over each. Sprinkle over the ham and grated mozzarella. (At this point, the pizzas can be frozen on baking trays, then packed into freezer bags, ready for another day.)Grill the pizzas for 2-3 minutes, or until the bread is piping hot and the cheese has melted and turned golden-brown. Serve immediately. Heat the oil in a large non-stick saucepan over a medium heat. Add the onion, carrot and pepper and fry for 4-5 minutes, stirring regularly, until softened. Add the garlic and fry for 1-2 minutes, stirring regularly. Heat the oil in a large non-stick saucepan over a medium heat. Add the onion, carrot and pepper and fry for 4-5 minutes, stirring regularly, until softened. Add the garlic and fry for 1-2 minutes, stirring regularly. Add the remaining tomato sauce ingredients and 100ml/3½fl oz water, stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft and most of the liquid has evaporated. Add the remaining tomato sauce ingredients and 100ml/3½fl oz water, stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft and most of the liquid has evaporated. Remove the bay leaf, blend to a very smooth purée using a hand-held blender. Remove the bay leaf, blend to a very smooth purée using a hand-held blender. Preheat the grill to its hottest setting. Preheat the grill to its hottest setting. Place the pitta breads onto baking trays and spread some of the tomato sauce over each. Sprinkle over the ham and grated mozzarella. (At this point, the pizzas can be frozen on baking trays, then packed into freezer bags, ready for another day.) Place the pitta breads onto baking trays and spread some of the tomato sauce over each. Sprinkle over the ham and grated mozzarella. (At this point, the pizzas can be frozen on baking trays, then packed into freezer bags, ready for another day.) Grill the pizzas for 2-3 minutes, or until the bread is piping hot and the cheese has melted and turned golden-brown. Serve immediately. Grill the pizzas for 2-3 minutes, or until the bread is piping hot and the cheese has melted and turned golden-brown. Serve immediately. Recipe tips To cook from frozen, preheat the grill to a medium setting, then grill for 5-6 minutes, until piping hot throughout."
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} | 477325c1bd4d0c819aa0ecf88fc19a52c7dcd982c103767a57f089ff2cf3b2b2 | Ajwain parathas recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ajwain_parathas_37143_16x9.jpg These fried wholemeal parathas are very crispy making them perfect for dipping into Indian chutneys. 250g/9oz wholemeal flour, plus extra for dusting¼ tsp salt7 tsp olive oil1½ tsp ajwain seeds 250g/9oz wholemeal flour, plus extra for dusting ¼ tsp salt 7 tsp olive oil 1½ tsp ajwain seeds Method Place the flour in a large bowl and make a well in the centre. Add the salt and one teaspoon of the oil to the well, then gradually add 150ml/5fl oz warm water. Stir until the mixture forms a soft dough. If the dough is dry and does not come together, add an extra 1-2 tablespoons of water.Knead the dough by clenching your hand into a fist, then wet your knuckles and press them repeatedly into the dough, pressing against the side of the bowl, until a soft, smooth dough forms. This should take about 10 minutes. Divide the dough into six balls of equal size. Dust each ball with a little flour to prevent it sticking, then roll out on a lightly floured surface into 15cm/6in circles. Sprinkle ¼ teaspoon of ajwain seeds over the circles and press the seeds into each paratha. Smear one teaspoon of olive oil over each paratha. With a sharp knife, slit the paratha to make two semi-circles and fold, then fold again to make a quarter circle (or triangle). Flatten the triangle with your fingers and roll it out again. Use circular motions to do this to try to keep to the shape. While rolling do not press down too hard as this will cause the layers to stick together and the paratha will not be flaky. About 5mm/¼in in thickness is good. Heat a shallow frying pan over a medium heat until a splash of water sizzles on the surface.Place a paratha in the pan and cook for 20 seconds, or until the top starts to brown and slightly bubble. Turn the paratha over using a spatula and continue cooking for about 30 seconds, or until brown spots appear. Flip it over one more time and, using the spatula, carefully press down all over. Turn over again and repeat on the other side until you have the desired crispiness. Keep each paratha warm, while you repeat to cook them all. Serve hot. Place the flour in a large bowl and make a well in the centre. Add the salt and one teaspoon of the oil to the well, then gradually add 150ml/5fl oz warm water. Stir until the mixture forms a soft dough. If the dough is dry and does not come together, add an extra 1-2 tablespoons of water. Place the flour in a large bowl and make a well in the centre. Add the salt and one teaspoon of the oil to the well, then gradually add 150ml/5fl oz warm water. Stir until the mixture forms a soft dough. If the dough is dry and does not come together, add an extra 1-2 tablespoons of water. Knead the dough by clenching your hand into a fist, then wet your knuckles and press them repeatedly into the dough, pressing against the side of the bowl, until a soft, smooth dough forms. This should take about 10 minutes. Knead the dough by clenching your hand into a fist, then wet your knuckles and press them repeatedly into the dough, pressing against the side of the bowl, until a soft, smooth dough forms. This should take about 10 minutes. Divide the dough into six balls of equal size. Dust each ball with a little flour to prevent it sticking, then roll out on a lightly floured surface into 15cm/6in circles. Divide the dough into six balls of equal size. Dust each ball with a little flour to prevent it sticking, then roll out on a lightly floured surface into 15cm/6in circles. Sprinkle ¼ teaspoon of ajwain seeds over the circles and press the seeds into each paratha. Sprinkle ¼ teaspoon of ajwain seeds over the circles and press the seeds into each paratha. Smear one teaspoon of olive oil over each paratha. With a sharp knife, slit the paratha to make two semi-circles and fold, then fold again to make a quarter circle (or triangle). Smear one teaspoon of olive oil over each paratha. With a sharp knife, slit the paratha to make two semi-circles and fold, then fold again to make a quarter circle (or triangle). Flatten the triangle with your fingers and roll it out again. Use circular motions to do this to try to keep to the shape. While rolling do not press down too hard as this will cause the layers to stick together and the paratha will not be flaky. About 5mm/¼in in thickness is good. Flatten the triangle with your fingers and roll it out again. Use circular motions to do this to try to keep to the shape. While rolling do not press down too hard as this will cause the layers to stick together and the paratha will not be flaky. About 5mm/¼in in thickness is good. Heat a shallow frying pan over a medium heat until a splash of water sizzles on the surface. Heat a shallow frying pan over a medium heat until a splash of water sizzles on the surface. Place a paratha in the pan and cook for 20 seconds, or until the top starts to brown and slightly bubble. Turn the paratha over using a spatula and continue cooking for about 30 seconds, or until brown spots appear. Flip it over one more time and, using the spatula, carefully press down all over. Turn over again and repeat on the other side until you have the desired crispiness. Place a paratha in the pan and cook for 20 seconds, or until the top starts to brown and slightly bubble. Turn the paratha over using a spatula and continue cooking for about 30 seconds, or until brown spots appear. Flip it over one more time and, using the spatula, carefully press down all over. Turn over again and repeat on the other side until you have the desired crispiness. Keep each paratha warm, while you repeat to cook them all. Serve hot. Keep each paratha warm, while you repeat to cook them all. Serve hot. Recipe tips Ajwain seeds – also known as carom or lovage seeds – give a flavour similar to thyme. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ajwain_parathas_37143_16x9.jpg These fried wholemeal parathas are very crispy making them perfect for dipping into Indian chutneys. 250g/9oz wholemeal flour, plus extra for dusting¼ tsp salt7 tsp olive oil1½ tsp ajwain seeds 250g/9oz wholemeal flour, plus extra for dusting ¼ tsp salt 7 tsp olive oil 1½ tsp ajwain seeds Method Place the flour in a large bowl and make a well in the centre. Add the salt and one teaspoon of the oil to the well, then gradually add 150ml/5fl oz warm water. Stir until the mixture forms a soft dough. If the dough is dry and does not come together, add an extra 1-2 tablespoons of water.Knead the dough by clenching your hand into a fist, then wet your knuckles and press them repeatedly into the dough, pressing against the side of the bowl, until a soft, smooth dough forms. This should take about 10 minutes. Divide the dough into six balls of equal size. Dust each ball with a little flour to prevent it sticking, then roll out on a lightly floured surface into 15cm/6in circles. Sprinkle ¼ teaspoon of ajwain seeds over the circles and press the seeds into each paratha. Smear one teaspoon of olive oil over each paratha. With a sharp knife, slit the paratha to make two semi-circles and fold, then fold again to make a quarter circle (or triangle). Flatten the triangle with your fingers and roll it out again. Use circular motions to do this to try to keep to the shape. While rolling do not press down too hard as this will cause the layers to stick together and the paratha will not be flaky. About 5mm/¼in in thickness is good. Heat a shallow frying pan over a medium heat until a splash of water sizzles on the surface.Place a paratha in the pan and cook for 20 seconds, or until the top starts to brown and slightly bubble. Turn the paratha over using a spatula and continue cooking for about 30 seconds, or until brown spots appear. Flip it over one more time and, using the spatula, carefully press down all over. Turn over again and repeat on the other side until you have the desired crispiness. Keep each paratha warm, while you repeat to cook them all. Serve hot. Place the flour in a large bowl and make a well in the centre. Add the salt and one teaspoon of the oil to the well, then gradually add 150ml/5fl oz warm water. Stir until the mixture forms a soft dough. If the dough is dry and does not come together, add an extra 1-2 tablespoons of water. Place the flour in a large bowl and make a well in the centre. Add the salt and one teaspoon of the oil to the well, then gradually add 150ml/5fl oz warm water. Stir until the mixture forms a soft dough. If the dough is dry and does not come together, add an extra 1-2 tablespoons of water. Knead the dough by clenching your hand into a fist, then wet your knuckles and press them repeatedly into the dough, pressing against the side of the bowl, until a soft, smooth dough forms. This should take about 10 minutes. Knead the dough by clenching your hand into a fist, then wet your knuckles and press them repeatedly into the dough, pressing against the side of the bowl, until a soft, smooth dough forms. This should take about 10 minutes. Divide the dough into six balls of equal size. Dust each ball with a little flour to prevent it sticking, then roll out on a lightly floured surface into 15cm/6in circles. Divide the dough into six balls of equal size. Dust each ball with a little flour to prevent it sticking, then roll out on a lightly floured surface into 15cm/6in circles. Sprinkle ¼ teaspoon of ajwain seeds over the circles and press the seeds into each paratha. Sprinkle ¼ teaspoon of ajwain seeds over the circles and press the seeds into each paratha. Smear one teaspoon of olive oil over each paratha. With a sharp knife, slit the paratha to make two semi-circles and fold, then fold again to make a quarter circle (or triangle). Smear one teaspoon of olive oil over each paratha. With a sharp knife, slit the paratha to make two semi-circles and fold, then fold again to make a quarter circle (or triangle). Flatten the triangle with your fingers and roll it out again. Use circular motions to do this to try to keep to the shape. While rolling do not press down too hard as this will cause the layers to stick together and the paratha will not be flaky. About 5mm/¼in in thickness is good. Flatten the triangle with your fingers and roll it out again. Use circular motions to do this to try to keep to the shape. While rolling do not press down too hard as this will cause the layers to stick together and the paratha will not be flaky. About 5mm/¼in in thickness is good. Heat a shallow frying pan over a medium heat until a splash of water sizzles on the surface. Heat a shallow frying pan over a medium heat until a splash of water sizzles on the surface. Place a paratha in the pan and cook for 20 seconds, or until the top starts to brown and slightly bubble. Turn the paratha over using a spatula and continue cooking for about 30 seconds, or until brown spots appear. Flip it over one more time and, using the spatula, carefully press down all over. Turn over again and repeat on the other side until you have the desired crispiness. Place a paratha in the pan and cook for 20 seconds, or until the top starts to brown and slightly bubble. Turn the paratha over using a spatula and continue cooking for about 30 seconds, or until brown spots appear. Flip it over one more time and, using the spatula, carefully press down all over. Turn over again and repeat on the other side until you have the desired crispiness. Keep each paratha warm, while you repeat to cook them all. Serve hot. Keep each paratha warm, while you repeat to cook them all. Serve hot. Recipe tips Ajwain seeds – also known as carom or lovage seeds – give a flavour similar to thyme."
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} | c48dd7c4f1a0d86077cc6dc1e3ab2471ceee0aa79b6f41993b61194fa676f5a1 | Pork taco recipe
An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_taco_02817_16x9.jpg Fry up some cooked pork with peppers and spices to fill a tasty wrap, with salad and soured cream. A fun meal for four that makes leftovers go further. Each serving provides 403 kcal, 28g protein, 39g carbohydrates (of which 6g sugars), 14g fat (of which 5.5g saturates), 6g fibre and 0.8g salt. 1 tbsp olive oil1 red onion, thinly sliced1 red pepper, thinly sliced1–2 garlic cloves, finely chopped250g/9oz leftover cooked pork, thinly sliced1 tsp ground cumin1 tsp ground coriander½ tsp chilli powder (add more if you enjoy spicy food)2 tomatoes, roughly chopped4 soft wholemeal wraps4 tbsp soured cream¼ head iceberg lettuce, finely shredded¼ cucumber, thinly slicedsea salt and freshly ground black pepper 1 tbsp olive oil 1 red onion, thinly sliced 1 red pepper, thinly sliced 1–2 garlic cloves, finely chopped 250g/9oz leftover cooked pork, thinly sliced 1 tsp ground cumin 1 tsp ground coriander ½ tsp chilli powder (add more if you enjoy spicy food) 2 tomatoes, roughly chopped 4 soft wholemeal wraps 4 tbsp soured cream ¼ head iceberg lettuce, finely shredded ¼ cucumber, thinly sliced sea salt and freshly ground black pepper Method Heat a large frying pan until medium hot, add the oil, red onion and pepper and stir well. Fry for 2–3 minutes, until just softened.Turn up the heat and add the garlic, cooked pork, cumin, coriander and chilli powder, stirring well. Fry over a high heat until the pork is crisp around the edges and the vegetables are just tender. Add the tomatoes and cook for another couple of minutes, until they have just broken down. Season well with salt and pepper.Heat the wraps according to packet instructions, then divide between the serving plates. Spoon the pork mixture into the centre of the wraps, then dollop a little sour cream along the top. Finish with a handful of lettuce and cucumber, then roll up and serve straightaway. Heat a large frying pan until medium hot, add the oil, red onion and pepper and stir well. Fry for 2–3 minutes, until just softened. Heat a large frying pan until medium hot, add the oil, red onion and pepper and stir well. Fry for 2–3 minutes, until just softened. Turn up the heat and add the garlic, cooked pork, cumin, coriander and chilli powder, stirring well. Fry over a high heat until the pork is crisp around the edges and the vegetables are just tender. Add the tomatoes and cook for another couple of minutes, until they have just broken down. Season well with salt and pepper. Turn up the heat and add the garlic, cooked pork, cumin, coriander and chilli powder, stirring well. Fry over a high heat until the pork is crisp around the edges and the vegetables are just tender. Add the tomatoes and cook for another couple of minutes, until they have just broken down. Season well with salt and pepper. Heat the wraps according to packet instructions, then divide between the serving plates. Spoon the pork mixture into the centre of the wraps, then dollop a little sour cream along the top. Finish with a handful of lettuce and cucumber, then roll up and serve straightaway. Heat the wraps according to packet instructions, then divide between the serving plates. Spoon the pork mixture into the centre of the wraps, then dollop a little sour cream along the top. Finish with a handful of lettuce and cucumber, then roll up and serve straightaway. Recipe tips It's safe to reheat cooked meat, but make sure it gets really hot all the way through. | {
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"title": "Pork taco recipe",
"content": "An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_taco_02817_16x9.jpg Fry up some cooked pork with peppers and spices to fill a tasty wrap, with salad and soured cream. A fun meal for four that makes leftovers go further. Each serving provides 403 kcal, 28g protein, 39g carbohydrates (of which 6g sugars), 14g fat (of which 5.5g saturates), 6g fibre and 0.8g salt. 1 tbsp olive oil1 red onion, thinly sliced1 red pepper, thinly sliced1–2 garlic cloves, finely chopped250g/9oz leftover cooked pork, thinly sliced1 tsp ground cumin1 tsp ground coriander½ tsp chilli powder (add more if you enjoy spicy food)2 tomatoes, roughly chopped4 soft wholemeal wraps4 tbsp soured cream¼ head iceberg lettuce, finely shredded¼ cucumber, thinly slicedsea salt and freshly ground black pepper 1 tbsp olive oil 1 red onion, thinly sliced 1 red pepper, thinly sliced 1–2 garlic cloves, finely chopped 250g/9oz leftover cooked pork, thinly sliced 1 tsp ground cumin 1 tsp ground coriander ½ tsp chilli powder (add more if you enjoy spicy food) 2 tomatoes, roughly chopped 4 soft wholemeal wraps 4 tbsp soured cream ¼ head iceberg lettuce, finely shredded ¼ cucumber, thinly sliced sea salt and freshly ground black pepper Method Heat a large frying pan until medium hot, add the oil, red onion and pepper and stir well. Fry for 2–3 minutes, until just softened.Turn up the heat and add the garlic, cooked pork, cumin, coriander and chilli powder, stirring well. Fry over a high heat until the pork is crisp around the edges and the vegetables are just tender. Add the tomatoes and cook for another couple of minutes, until they have just broken down. Season well with salt and pepper.Heat the wraps according to packet instructions, then divide between the serving plates. Spoon the pork mixture into the centre of the wraps, then dollop a little sour cream along the top. Finish with a handful of lettuce and cucumber, then roll up and serve straightaway. Heat a large frying pan until medium hot, add the oil, red onion and pepper and stir well. Fry for 2–3 minutes, until just softened. Heat a large frying pan until medium hot, add the oil, red onion and pepper and stir well. Fry for 2–3 minutes, until just softened. Turn up the heat and add the garlic, cooked pork, cumin, coriander and chilli powder, stirring well. Fry over a high heat until the pork is crisp around the edges and the vegetables are just tender. Add the tomatoes and cook for another couple of minutes, until they have just broken down. Season well with salt and pepper. Turn up the heat and add the garlic, cooked pork, cumin, coriander and chilli powder, stirring well. Fry over a high heat until the pork is crisp around the edges and the vegetables are just tender. Add the tomatoes and cook for another couple of minutes, until they have just broken down. Season well with salt and pepper. Heat the wraps according to packet instructions, then divide between the serving plates. Spoon the pork mixture into the centre of the wraps, then dollop a little sour cream along the top. Finish with a handful of lettuce and cucumber, then roll up and serve straightaway. Heat the wraps according to packet instructions, then divide between the serving plates. Spoon the pork mixture into the centre of the wraps, then dollop a little sour cream along the top. Finish with a handful of lettuce and cucumber, then roll up and serve straightaway. Recipe tips It's safe to reheat cooked meat, but make sure it gets really hot all the way through."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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