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} | b282b7da32d79bbf57f2fd9fef8a57df318d0045d6ce33a96d02286382c81687 | Turkey enchiladas recipe
An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkeyenchiladas_80222_16x9.jpg Baking enchiladas in a tomato sauce transforms them from mere sandwiches into a proper, healthy dinner. These are stuffed with turkey but you could easily subsitute in chicken. Each serving provides 342kcal, 25g protein, 40g carbohydrate (of which 8g sugars), 19g fat (of which 8.5g saturates), 5.5g fibre and 1.5g salt. 1 tbsp olive oil1 onion, chopped1 garlic clove, crushed 200ml/7fl oz passata (or 1 x 400g tin chopped tomatoes)1 tsp chopped fresh oregano (or 1/2 tsp dried oregano)½ tsp freshly ground black pepper 1 tbsp olive oil 1 onion, chopped 1 garlic clove, crushed 200ml/7fl oz passata (or 1 x 400g tin chopped tomatoes) 1 tsp chopped fresh oregano (or 1/2 tsp dried oregano) ½ tsp freshly ground black pepper 1 tbsp olive oil1 garlic clove, crushed1 red onion, chopped1 red pepper, seeds and core removed, finely chopped1 courgette, chopped170g/6oz turkey mince85g/3oz cheddar, grated4 wholemeal tortillas 1 tbsp olive oil 1 garlic clove, crushed 1 red onion, chopped 1 red pepper, seeds and core removed, finely chopped 1 courgette, chopped 170g/6oz turkey mince 85g/3oz cheddar, grated 4 wholemeal tortillas Method Preheat oven to 180C/350F/Gas 4.To make the sauce heat the olive oil in saucepan over a medium heat. Add the onion and garlic and sauté for 4-5 minutes, until softened.Add the passata, oregano and black pepper. Cover , reduce the heat and leave to simmer for ten minutes.Meanwhile for the turkey, heat the olive oil in a separate pan over a medium heat. Add the onion, garlic, red pepper and courgette. Sauté for five minutes then add the turkey mince. Cook for around 5-7 minutes, or until the turkey mince is browned and cooked through.Add half of the cheese to the turkey mixture and continue to cook until the cheese has melted.Divide the turkey mixture between four tortillas and roll up into parcels. Place into an ovenproof dish, spoon over sauce and sprinkle with remaining cheese. Place into the preheated oven to bake for 15-20 minutes, until golden. Preheat oven to 180C/350F/Gas 4. Preheat oven to 180C/350F/Gas 4. To make the sauce heat the olive oil in saucepan over a medium heat. Add the onion and garlic and sauté for 4-5 minutes, until softened. To make the sauce heat the olive oil in saucepan over a medium heat. Add the onion and garlic and sauté for 4-5 minutes, until softened. Add the passata, oregano and black pepper. Cover , reduce the heat and leave to simmer for ten minutes. Add the passata, oregano and black pepper. Cover , reduce the heat and leave to simmer for ten minutes. Meanwhile for the turkey, heat the olive oil in a separate pan over a medium heat. Add the onion, garlic, red pepper and courgette. Sauté for five minutes then add the turkey mince. Cook for around 5-7 minutes, or until the turkey mince is browned and cooked through. Meanwhile for the turkey, heat the olive oil in a separate pan over a medium heat. Add the onion, garlic, red pepper and courgette. Sauté for five minutes then add the turkey mince. Cook for around 5-7 minutes, or until the turkey mince is browned and cooked through. Add half of the cheese to the turkey mixture and continue to cook until the cheese has melted. Add half of the cheese to the turkey mixture and continue to cook until the cheese has melted. Divide the turkey mixture between four tortillas and roll up into parcels. Place into an ovenproof dish, spoon over sauce and sprinkle with remaining cheese. Place into the preheated oven to bake for 15-20 minutes, until golden. Divide the turkey mixture between four tortillas and roll up into parcels. Place into an ovenproof dish, spoon over sauce and sprinkle with remaining cheese. Place into the preheated oven to bake for 15-20 minutes, until golden. Recipe tips You can use leftover cooked turkey for this recipe. Cook the vegetables for a bit longer (until cooked to your liking) then add the cooked turkey and cheese at the same time. | {
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"title": "Turkey enchiladas recipe",
"content": "An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkeyenchiladas_80222_16x9.jpg Baking enchiladas in a tomato sauce transforms them from mere sandwiches into a proper, healthy dinner. These are stuffed with turkey but you could easily subsitute in chicken. Each serving provides 342kcal, 25g protein, 40g carbohydrate (of which 8g sugars), 19g fat (of which 8.5g saturates), 5.5g fibre and 1.5g salt. 1 tbsp olive oil1 onion, chopped1 garlic clove, crushed 200ml/7fl oz passata (or 1 x 400g tin chopped tomatoes)1 tsp chopped fresh oregano (or 1/2 tsp dried oregano)½ tsp freshly ground black pepper 1 tbsp olive oil 1 onion, chopped 1 garlic clove, crushed 200ml/7fl oz passata (or 1 x 400g tin chopped tomatoes) 1 tsp chopped fresh oregano (or 1/2 tsp dried oregano) ½ tsp freshly ground black pepper 1 tbsp olive oil1 garlic clove, crushed1 red onion, chopped1 red pepper, seeds and core removed, finely chopped1 courgette, chopped170g/6oz turkey mince85g/3oz cheddar, grated4 wholemeal tortillas 1 tbsp olive oil 1 garlic clove, crushed 1 red onion, chopped 1 red pepper, seeds and core removed, finely chopped 1 courgette, chopped 170g/6oz turkey mince 85g/3oz cheddar, grated 4 wholemeal tortillas Method Preheat oven to 180C/350F/Gas 4.To make the sauce heat the olive oil in saucepan over a medium heat. Add the onion and garlic and sauté for 4-5 minutes, until softened.Add the passata, oregano and black pepper. Cover , reduce the heat and leave to simmer for ten minutes.Meanwhile for the turkey, heat the olive oil in a separate pan over a medium heat. Add the onion, garlic, red pepper and courgette. Sauté for five minutes then add the turkey mince. Cook for around 5-7 minutes, or until the turkey mince is browned and cooked through.Add half of the cheese to the turkey mixture and continue to cook until the cheese has melted.Divide the turkey mixture between four tortillas and roll up into parcels. Place into an ovenproof dish, spoon over sauce and sprinkle with remaining cheese. Place into the preheated oven to bake for 15-20 minutes, until golden. Preheat oven to 180C/350F/Gas 4. Preheat oven to 180C/350F/Gas 4. To make the sauce heat the olive oil in saucepan over a medium heat. Add the onion and garlic and sauté for 4-5 minutes, until softened. To make the sauce heat the olive oil in saucepan over a medium heat. Add the onion and garlic and sauté for 4-5 minutes, until softened. Add the passata, oregano and black pepper. Cover , reduce the heat and leave to simmer for ten minutes. Add the passata, oregano and black pepper. Cover , reduce the heat and leave to simmer for ten minutes. Meanwhile for the turkey, heat the olive oil in a separate pan over a medium heat. Add the onion, garlic, red pepper and courgette. Sauté for five minutes then add the turkey mince. Cook for around 5-7 minutes, or until the turkey mince is browned and cooked through. Meanwhile for the turkey, heat the olive oil in a separate pan over a medium heat. Add the onion, garlic, red pepper and courgette. Sauté for five minutes then add the turkey mince. Cook for around 5-7 minutes, or until the turkey mince is browned and cooked through. Add half of the cheese to the turkey mixture and continue to cook until the cheese has melted. Add half of the cheese to the turkey mixture and continue to cook until the cheese has melted. Divide the turkey mixture between four tortillas and roll up into parcels. Place into an ovenproof dish, spoon over sauce and sprinkle with remaining cheese. Place into the preheated oven to bake for 15-20 minutes, until golden. Divide the turkey mixture between four tortillas and roll up into parcels. Place into an ovenproof dish, spoon over sauce and sprinkle with remaining cheese. Place into the preheated oven to bake for 15-20 minutes, until golden. Recipe tips You can use leftover cooked turkey for this recipe. Cook the vegetables for a bit longer (until cooked to your liking) then add the cooked turkey and cheese at the same time."
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} | ca3196c47e704dd88c1fbc24930c336d213f34ec29184f9746d369ff61b75c12 | Proper baked beans recipe
An average of 2.9 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/proper_baked_beans_with_36013_16x9.jpg Baked beans on toast is a British staple, but you can very easily make it something special with a side of fresh soda bread. Don't be put off by the long cooking time - it's just a few minutes of effort and the rest of the time it takes care of itself. 400g/14oz dried white beans (such as haricot blanc), soaked overnight in cold water75ml/2½oz rapeseed oil200g/7oz smoked streaky bacon, chopped200g/7oz onion, finely chopped2 garlic cloves, grated2 x 400g/14oz chopped tinned tomatoes2 tbsp tomato purée150g/5½oz soft dark brown sugar200ml/7fl oz red wine vinegarsalt and freshly ground black pepper 400g/14oz dried white beans (such as haricot blanc), soaked overnight in cold water 75ml/2½oz rapeseed oil 200g/7oz smoked streaky bacon, chopped 200g/7oz onion, finely chopped 2 garlic cloves, grated 2 x 400g/14oz chopped tinned tomatoes 2 tbsp tomato purée 150g/5½oz soft dark brown sugar 200ml/7fl oz red wine vinegar salt and freshly ground black pepper 340g/11¾oz wholemeal flour340g/11¾oz strong white flour, plus extra for dusting 2 tsp bicarbonate of soda1½ tsp salt1 tsp cracked black pepper85g/3oz butter, softened, plus extra to serve625ml/21fl oz buttermilk 340g/11¾oz wholemeal flour 340g/11¾oz strong white flour, plus extra for dusting 2 tsp bicarbonate of soda 1½ tsp salt 1 tsp cracked black pepper 85g/3oz butter, softened, plus extra to serve 625ml/21fl oz buttermilk Method Drain the white beans and put them in a large pan. Cover with water and bring to the boil. Drain again and return to the pan. Cover with water and cook for approximately one hour, or until just soft. Remove from the heat and drain.In a large saucepan, heat the rapeseed oil over a medium heat. Add the streaky bacon and fry until crisp. Add the onion and garlic to the pan and cook until the onion is soft. Add the tinned tomatoes, tomato purée, sugar, vinegar and 500ml/18fl oz water. Bring to the boil and then add the soaked beans. Reduce the heat to low and cook for 1½-2 hours, or until you have a thick sauce with soft tender beansMeanwhile, make the soda bread. Preheat the oven to 200C/400F/Gas 6.Mix all the ingredients together and form into a loaf shape of your choice. Place on a baking tray, dust with flour and bake in the oven for 45-50 minutes, or until the loaf is golden-brown and sounds hollow when tapped. Remove from the oven and leave to cool. Slice and toast when needed.Season the beans with salt and pepper and serve with slices of toasted soda bread. Drain the white beans and put them in a large pan. Cover with water and bring to the boil. Drain again and return to the pan. Cover with water and cook for approximately one hour, or until just soft. Remove from the heat and drain. Drain the white beans and put them in a large pan. Cover with water and bring to the boil. Drain again and return to the pan. Cover with water and cook for approximately one hour, or until just soft. Remove from the heat and drain. In a large saucepan, heat the rapeseed oil over a medium heat. Add the streaky bacon and fry until crisp. Add the onion and garlic to the pan and cook until the onion is soft. Add the tinned tomatoes, tomato purée, sugar, vinegar and 500ml/18fl oz water. Bring to the boil and then add the soaked beans. Reduce the heat to low and cook for 1½-2 hours, or until you have a thick sauce with soft tender beans In a large saucepan, heat the rapeseed oil over a medium heat. Add the streaky bacon and fry until crisp. Add the onion and garlic to the pan and cook until the onion is soft. Add the tinned tomatoes, tomato purée, sugar, vinegar and 500ml/18fl oz water. Bring to the boil and then add the soaked beans. Reduce the heat to low and cook for 1½-2 hours, or until you have a thick sauce with soft tender beans Meanwhile, make the soda bread. Preheat the oven to 200C/400F/Gas 6. Meanwhile, make the soda bread. Preheat the oven to 200C/400F/Gas 6. Mix all the ingredients together and form into a loaf shape of your choice. Mix all the ingredients together and form into a loaf shape of your choice. Place on a baking tray, dust with flour and bake in the oven for 45-50 minutes, or until the loaf is golden-brown and sounds hollow when tapped. Place on a baking tray, dust with flour and bake in the oven for 45-50 minutes, or until the loaf is golden-brown and sounds hollow when tapped. Remove from the oven and leave to cool. Slice and toast when needed. Remove from the oven and leave to cool. Slice and toast when needed. Season the beans with salt and pepper and serve with slices of toasted soda bread. Season the beans with salt and pepper and serve with slices of toasted soda bread. Recipe tips To save time you can use tinned white beans. | {
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"title": "Proper baked beans recipe",
"content": "An average of 2.9 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/proper_baked_beans_with_36013_16x9.jpg Baked beans on toast is a British staple, but you can very easily make it something special with a side of fresh soda bread. Don't be put off by the long cooking time - it's just a few minutes of effort and the rest of the time it takes care of itself. 400g/14oz dried white beans (such as haricot blanc), soaked overnight in cold water75ml/2½oz rapeseed oil200g/7oz smoked streaky bacon, chopped200g/7oz onion, finely chopped2 garlic cloves, grated2 x 400g/14oz chopped tinned tomatoes2 tbsp tomato purée150g/5½oz soft dark brown sugar200ml/7fl oz red wine vinegarsalt and freshly ground black pepper 400g/14oz dried white beans (such as haricot blanc), soaked overnight in cold water 75ml/2½oz rapeseed oil 200g/7oz smoked streaky bacon, chopped 200g/7oz onion, finely chopped 2 garlic cloves, grated 2 x 400g/14oz chopped tinned tomatoes 2 tbsp tomato purée 150g/5½oz soft dark brown sugar 200ml/7fl oz red wine vinegar salt and freshly ground black pepper 340g/11¾oz wholemeal flour340g/11¾oz strong white flour, plus extra for dusting 2 tsp bicarbonate of soda1½ tsp salt1 tsp cracked black pepper85g/3oz butter, softened, plus extra to serve625ml/21fl oz buttermilk 340g/11¾oz wholemeal flour 340g/11¾oz strong white flour, plus extra for dusting 2 tsp bicarbonate of soda 1½ tsp salt 1 tsp cracked black pepper 85g/3oz butter, softened, plus extra to serve 625ml/21fl oz buttermilk Method Drain the white beans and put them in a large pan. Cover with water and bring to the boil. Drain again and return to the pan. Cover with water and cook for approximately one hour, or until just soft. Remove from the heat and drain.In a large saucepan, heat the rapeseed oil over a medium heat. Add the streaky bacon and fry until crisp. Add the onion and garlic to the pan and cook until the onion is soft. Add the tinned tomatoes, tomato purée, sugar, vinegar and 500ml/18fl oz water. Bring to the boil and then add the soaked beans. Reduce the heat to low and cook for 1½-2 hours, or until you have a thick sauce with soft tender beansMeanwhile, make the soda bread. Preheat the oven to 200C/400F/Gas 6.Mix all the ingredients together and form into a loaf shape of your choice. Place on a baking tray, dust with flour and bake in the oven for 45-50 minutes, or until the loaf is golden-brown and sounds hollow when tapped. Remove from the oven and leave to cool. Slice and toast when needed.Season the beans with salt and pepper and serve with slices of toasted soda bread. Drain the white beans and put them in a large pan. Cover with water and bring to the boil. Drain again and return to the pan. Cover with water and cook for approximately one hour, or until just soft. Remove from the heat and drain. Drain the white beans and put them in a large pan. Cover with water and bring to the boil. Drain again and return to the pan. Cover with water and cook for approximately one hour, or until just soft. Remove from the heat and drain. In a large saucepan, heat the rapeseed oil over a medium heat. Add the streaky bacon and fry until crisp. Add the onion and garlic to the pan and cook until the onion is soft. Add the tinned tomatoes, tomato purée, sugar, vinegar and 500ml/18fl oz water. Bring to the boil and then add the soaked beans. Reduce the heat to low and cook for 1½-2 hours, or until you have a thick sauce with soft tender beans In a large saucepan, heat the rapeseed oil over a medium heat. Add the streaky bacon and fry until crisp. Add the onion and garlic to the pan and cook until the onion is soft. Add the tinned tomatoes, tomato purée, sugar, vinegar and 500ml/18fl oz water. Bring to the boil and then add the soaked beans. Reduce the heat to low and cook for 1½-2 hours, or until you have a thick sauce with soft tender beans Meanwhile, make the soda bread. Preheat the oven to 200C/400F/Gas 6. Meanwhile, make the soda bread. Preheat the oven to 200C/400F/Gas 6. Mix all the ingredients together and form into a loaf shape of your choice. Mix all the ingredients together and form into a loaf shape of your choice. Place on a baking tray, dust with flour and bake in the oven for 45-50 minutes, or until the loaf is golden-brown and sounds hollow when tapped. Place on a baking tray, dust with flour and bake in the oven for 45-50 minutes, or until the loaf is golden-brown and sounds hollow when tapped. Remove from the oven and leave to cool. Slice and toast when needed. Remove from the oven and leave to cool. Slice and toast when needed. Season the beans with salt and pepper and serve with slices of toasted soda bread. Season the beans with salt and pepper and serve with slices of toasted soda bread. Recipe tips To save time you can use tinned white beans."
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} | b5ed10c357aba249589eaff2913c094c8b8b47c392ef7545b2ce744ddaf4c60b | Baked cod with herby crust recipe
An average of 4.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bakedcodwithaherbycr_7813_16x9.jpg Baked cod tastes great and it's a healthy option. The breadcrumb coating gives it crunch - so you won't miss the less healthy fried version! 2 x 180g/6oz pieces of cod loin2 tbsp fresh white breadcrumbs2 tbsp chopped fresh herbs (such as a mixture of chervil, chives, parsley, coriander) - optional1 clove garlic, crushed finely2 tbsp olive oilsalt and freshly ground black pepper140g/5oz new potatoes, any large ones cut in half160g/6oz fresh or frozen peas 2 x 180g/6oz pieces of cod loin 2 tbsp fresh white breadcrumbs 2 tbsp chopped fresh herbs (such as a mixture of chervil, chives, parsley, coriander) - optional 1 clove garlic, crushed finely 2 tbsp olive oil salt and freshly ground black pepper 140g/5oz new potatoes, any large ones cut in half 160g/6oz fresh or frozen peas Method Heat the oven to 200C/180C Fan/Gas 6.Mix together the herbs (if using), garlic and oil. Stir in the breadcrumbs and season with salt and pepper. Put the fish on a baking sheet and spread the breadcrumb mixture over the fish. Bake in the oven for 10-15 minutes until the flesh becomes opaque and flakes easily.Boil the potatoes in a large pan of water for 12-15 minutes, until cooked through. Boil the peas in a separate pan of water for a few minutes until just cooked. Take the cod out of the oven and serve with the potatoes and peas. Heat the oven to 200C/180C Fan/Gas 6. Heat the oven to 200C/180C Fan/Gas 6. Mix together the herbs (if using), garlic and oil. Stir in the breadcrumbs and season with salt and pepper. Put the fish on a baking sheet and spread the breadcrumb mixture over the fish. Bake in the oven for 10-15 minutes until the flesh becomes opaque and flakes easily. Mix together the herbs (if using), garlic and oil. Stir in the breadcrumbs and season with salt and pepper. Put the fish on a baking sheet and spread the breadcrumb mixture over the fish. Bake in the oven for 10-15 minutes until the flesh becomes opaque and flakes easily. Boil the potatoes in a large pan of water for 12-15 minutes, until cooked through. Boil the peas in a separate pan of water for a few minutes until just cooked. Take the cod out of the oven and serve with the potatoes and peas. Boil the potatoes in a large pan of water for 12-15 minutes, until cooked through. Boil the peas in a separate pan of water for a few minutes until just cooked. Take the cod out of the oven and serve with the potatoes and peas. | {
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"title": "Baked cod with herby crust recipe",
"content": "An average of 4.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bakedcodwithaherbycr_7813_16x9.jpg Baked cod tastes great and it's a healthy option. The breadcrumb coating gives it crunch - so you won't miss the less healthy fried version! 2 x 180g/6oz pieces of cod loin2 tbsp fresh white breadcrumbs2 tbsp chopped fresh herbs (such as a mixture of chervil, chives, parsley, coriander) - optional1 clove garlic, crushed finely2 tbsp olive oilsalt and freshly ground black pepper140g/5oz new potatoes, any large ones cut in half160g/6oz fresh or frozen peas 2 x 180g/6oz pieces of cod loin 2 tbsp fresh white breadcrumbs 2 tbsp chopped fresh herbs (such as a mixture of chervil, chives, parsley, coriander) - optional 1 clove garlic, crushed finely 2 tbsp olive oil salt and freshly ground black pepper 140g/5oz new potatoes, any large ones cut in half 160g/6oz fresh or frozen peas Method Heat the oven to 200C/180C Fan/Gas 6.Mix together the herbs (if using), garlic and oil. Stir in the breadcrumbs and season with salt and pepper. Put the fish on a baking sheet and spread the breadcrumb mixture over the fish. Bake in the oven for 10-15 minutes until the flesh becomes opaque and flakes easily.Boil the potatoes in a large pan of water for 12-15 minutes, until cooked through. Boil the peas in a separate pan of water for a few minutes until just cooked. Take the cod out of the oven and serve with the potatoes and peas. Heat the oven to 200C/180C Fan/Gas 6. Heat the oven to 200C/180C Fan/Gas 6. Mix together the herbs (if using), garlic and oil. Stir in the breadcrumbs and season with salt and pepper. Put the fish on a baking sheet and spread the breadcrumb mixture over the fish. Bake in the oven for 10-15 minutes until the flesh becomes opaque and flakes easily. Mix together the herbs (if using), garlic and oil. Stir in the breadcrumbs and season with salt and pepper. Put the fish on a baking sheet and spread the breadcrumb mixture over the fish. Bake in the oven for 10-15 minutes until the flesh becomes opaque and flakes easily. Boil the potatoes in a large pan of water for 12-15 minutes, until cooked through. Boil the peas in a separate pan of water for a few minutes until just cooked. Take the cod out of the oven and serve with the potatoes and peas. Boil the potatoes in a large pan of water for 12-15 minutes, until cooked through. Boil the peas in a separate pan of water for a few minutes until just cooked. Take the cod out of the oven and serve with the potatoes and peas."
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} | 8a59fc4d07127f35cf8a50677a123eed4e31c0e9d3d996c050ff7e7c9a672561 | Vegetarian chickpea burgers recipe
An average of 4.3 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spicy_chickpea_burgers_34386_16x9.jpg A simple veggie burger with a nice kick of spice. Serve with a zesty mango salsa for a snack that's full of flavour. Each serving provides 450kcal, 16g protein, 67g carbohydrate (of which 9g sugars), 11g fat (of which 1.5g saturates), 7.5g fibre and 1.3g salt. 400g tin chickpeas in water 2 free-range eggs2 tsp curry powder100g/3½oz breadcrumbs2 tbsp vegetable oilsalt and pepper 400g tin chickpeas in water 2 free-range eggs 2 tsp curry powder 100g/3½oz breadcrumbs 2 tbsp vegetable oil salt and pepper 1 mango1 spring onion1 lime, juice only½ tsp dried mintpinch chilli flakes 1 mango 1 spring onion 1 lime, juice only ½ tsp dried mint pinch chilli flakes 4 wholemeal pittas 4 wholemeal pittas Method Drain the chickpeas and tip them into a bowl. Crack in the eggs. Add the curry powder and breadcrumbs, season with salt and pepper, then mash together using a potato masher or fork until you have a rough paste.Using your hands, shape the mixture into 8 small burger patties. Heat the oil in a large frying pan over a medium heat and cook the patties for 2-3 minutes on each side. Remove from the pan and drain on a plate lined with kitchen paper. In the meantime, stone, peel and dice the mango and put it into a small mixing bowl. Thinly slice the spring onion and add it to the bowl. Add the dried mint and chilli flakes and season with salt and pepper. Preheat the grill to high. Slice the pittas in half and lightly toast them. Serve the burgers with the pittas and salsa. Drain the chickpeas and tip them into a bowl. Crack in the eggs. Add the curry powder and breadcrumbs, season with salt and pepper, then mash together using a potato masher or fork until you have a rough paste. Drain the chickpeas and tip them into a bowl. Crack in the eggs. Add the curry powder and breadcrumbs, season with salt and pepper, then mash together using a potato masher or fork until you have a rough paste. Using your hands, shape the mixture into 8 small burger patties. Heat the oil in a large frying pan over a medium heat and cook the patties for 2-3 minutes on each side. Remove from the pan and drain on a plate lined with kitchen paper. Using your hands, shape the mixture into 8 small burger patties. Heat the oil in a large frying pan over a medium heat and cook the patties for 2-3 minutes on each side. Remove from the pan and drain on a plate lined with kitchen paper. In the meantime, stone, peel and dice the mango and put it into a small mixing bowl. Thinly slice the spring onion and add it to the bowl. Add the dried mint and chilli flakes and season with salt and pepper. In the meantime, stone, peel and dice the mango and put it into a small mixing bowl. Thinly slice the spring onion and add it to the bowl. Add the dried mint and chilli flakes and season with salt and pepper. Preheat the grill to high. Slice the pittas in half and lightly toast them. Serve the burgers with the pittas and salsa. Preheat the grill to high. Slice the pittas in half and lightly toast them. Serve the burgers with the pittas and salsa. | {
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"title": "Vegetarian chickpea burgers recipe",
"content": "An average of 4.3 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spicy_chickpea_burgers_34386_16x9.jpg A simple veggie burger with a nice kick of spice. Serve with a zesty mango salsa for a snack that's full of flavour. Each serving provides 450kcal, 16g protein, 67g carbohydrate (of which 9g sugars), 11g fat (of which 1.5g saturates), 7.5g fibre and 1.3g salt. 400g tin chickpeas in water 2 free-range eggs2 tsp curry powder100g/3½oz breadcrumbs2 tbsp vegetable oilsalt and pepper 400g tin chickpeas in water 2 free-range eggs 2 tsp curry powder 100g/3½oz breadcrumbs 2 tbsp vegetable oil salt and pepper 1 mango1 spring onion1 lime, juice only½ tsp dried mintpinch chilli flakes 1 mango 1 spring onion 1 lime, juice only ½ tsp dried mint pinch chilli flakes 4 wholemeal pittas 4 wholemeal pittas Method Drain the chickpeas and tip them into a bowl. Crack in the eggs. Add the curry powder and breadcrumbs, season with salt and pepper, then mash together using a potato masher or fork until you have a rough paste.Using your hands, shape the mixture into 8 small burger patties. Heat the oil in a large frying pan over a medium heat and cook the patties for 2-3 minutes on each side. Remove from the pan and drain on a plate lined with kitchen paper. In the meantime, stone, peel and dice the mango and put it into a small mixing bowl. Thinly slice the spring onion and add it to the bowl. Add the dried mint and chilli flakes and season with salt and pepper. Preheat the grill to high. Slice the pittas in half and lightly toast them. Serve the burgers with the pittas and salsa. Drain the chickpeas and tip them into a bowl. Crack in the eggs. Add the curry powder and breadcrumbs, season with salt and pepper, then mash together using a potato masher or fork until you have a rough paste. Drain the chickpeas and tip them into a bowl. Crack in the eggs. Add the curry powder and breadcrumbs, season with salt and pepper, then mash together using a potato masher or fork until you have a rough paste. Using your hands, shape the mixture into 8 small burger patties. Heat the oil in a large frying pan over a medium heat and cook the patties for 2-3 minutes on each side. Remove from the pan and drain on a plate lined with kitchen paper. Using your hands, shape the mixture into 8 small burger patties. Heat the oil in a large frying pan over a medium heat and cook the patties for 2-3 minutes on each side. Remove from the pan and drain on a plate lined with kitchen paper. In the meantime, stone, peel and dice the mango and put it into a small mixing bowl. Thinly slice the spring onion and add it to the bowl. Add the dried mint and chilli flakes and season with salt and pepper. In the meantime, stone, peel and dice the mango and put it into a small mixing bowl. Thinly slice the spring onion and add it to the bowl. Add the dried mint and chilli flakes and season with salt and pepper. Preheat the grill to high. Slice the pittas in half and lightly toast them. Serve the burgers with the pittas and salsa. Preheat the grill to high. Slice the pittas in half and lightly toast them. Serve the burgers with the pittas and salsa."
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} | 3460d02c48c96f6d69a1a523884f47e8538ae2915615997f793d764dab661f71 | Sea bass fillet with rosemary and lemon recipe
An average of 4.8 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/seabassfilletwithros_72151_16x9.jpg A simple and delicious sea bass recipe for one. Wonderful served with mashed or roasted sweet potato. 1 sea bass fillet4 sprigs fresh rosemaryolive oilsea salt 1 lemon, sliced 1 sea bass fillet 4 sprigs fresh rosemary olive oil sea salt 1 lemon, sliced Method Preheat the oven to 220C/425F/Gas 7.Slash the skin side of the sea bass diagonally so that the flesh is exposed.Put a generous amount of the rosemary into the pockets.Rub the rest of the fish with olive oil and sprinkle with salt.Sear in a pan skin-side down until the skin starts to crisp. Transfer to the hot oven for five minutes.Serve with a drizzle of fresh lemon and good olive oil. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Slash the skin side of the sea bass diagonally so that the flesh is exposed. Slash the skin side of the sea bass diagonally so that the flesh is exposed. Put a generous amount of the rosemary into the pockets. Put a generous amount of the rosemary into the pockets. Rub the rest of the fish with olive oil and sprinkle with salt. Rub the rest of the fish with olive oil and sprinkle with salt. Sear in a pan skin-side down until the skin starts to crisp. Transfer to the hot oven for five minutes. Sear in a pan skin-side down until the skin starts to crisp. Transfer to the hot oven for five minutes. Serve with a drizzle of fresh lemon and good olive oil. Serve with a drizzle of fresh lemon and good olive oil. | {
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"content": "An average of 4.8 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/seabassfilletwithros_72151_16x9.jpg A simple and delicious sea bass recipe for one. Wonderful served with mashed or roasted sweet potato. 1 sea bass fillet4 sprigs fresh rosemaryolive oilsea salt 1 lemon, sliced 1 sea bass fillet 4 sprigs fresh rosemary olive oil sea salt 1 lemon, sliced Method Preheat the oven to 220C/425F/Gas 7.Slash the skin side of the sea bass diagonally so that the flesh is exposed.Put a generous amount of the rosemary into the pockets.Rub the rest of the fish with olive oil and sprinkle with salt.Sear in a pan skin-side down until the skin starts to crisp. Transfer to the hot oven for five minutes.Serve with a drizzle of fresh lemon and good olive oil. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Slash the skin side of the sea bass diagonally so that the flesh is exposed. Slash the skin side of the sea bass diagonally so that the flesh is exposed. Put a generous amount of the rosemary into the pockets. Put a generous amount of the rosemary into the pockets. Rub the rest of the fish with olive oil and sprinkle with salt. Rub the rest of the fish with olive oil and sprinkle with salt. Sear in a pan skin-side down until the skin starts to crisp. Transfer to the hot oven for five minutes. Sear in a pan skin-side down until the skin starts to crisp. Transfer to the hot oven for five minutes. Serve with a drizzle of fresh lemon and good olive oil. Serve with a drizzle of fresh lemon and good olive oil."
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} | 56fb31d7045848ab9531075a20590e64f109d84950789c68511c51b43eb7b6cf | Fish finger bhorta recipe
An average of 4.1 out of 5 stars from 264 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fish_finger_bhorta_58496_16x9.jpg I am so grateful to the political journalist Ash Sarkar for this new love in my life. Up until now, I had thought the fish finger found its greatest expression in a fish finger sandwich, which for all my expounding on the subject, I don’t consider the stuff of recipes; the fish finger bhorta is a different matter entirely. ½ red onion, thinly slicedred wine vinegar or lime juice, to cover ½ red onion, thinly sliced red wine vinegar or lime juice, to cover 12 fish fingers3 tbsp cold-pressed rapeseed or vegetable oil2 onions (approximately 300g/10½oz), thinly sliced2 red chillies, seeds removed, if preferred, and thinly sliced1 tbsp finely grated fresh root ginger 2 large garlic cloves, crushed or grated2 tbsp English mustard2 tsp sea salt flakes (or 1 tsp fine sea salt)125g/4½oz young spinach1 lime, juice only3 tbsp roughly chopped fresh coriander, plus more to garnish (optional) 12 fish fingers 3 tbsp cold-pressed rapeseed or vegetable oil 2 onions (approximately 300g/10½oz), thinly sliced 2 red chillies, seeds removed, if preferred, and thinly sliced 1 tbsp finely grated fresh root ginger 2 large garlic cloves, crushed or grated 2 tbsp English mustard 2 tsp sea salt flakes (or 1 tsp fine sea salt) 125g/4½oz young spinach 1 lime, juice only 3 tbsp roughly chopped fresh coriander, plus more to garnish (optional) Method Make your pink-pickled onions as far in advance as you can: at least 2 hours and up to 24 hours. Place the red onion in a jar with a lid, or simply into a bowl that you can cover. Pour over the red wine vinegar (or lime juice), pressing down on the onions until they are all just immersed. Put the lid on the jar or cover your bowl, and leave the onions to steep.When you’re ready to make the bhorta, preheat the oven to 220C/200C Fan/Gas 7. Put the fish fingers on a baking tray and cook for approximately 20–25 minutes, which may be slightly longer than the packet directs, but ensures the breadcrumb coating is really crisp.Meanwhile, heat the oil in a large frying pan (I use a wok-shaped stir-fry pan). Cook the onions over a medium–low heat for 20 minutes, stirring regularly, until pale gold and soft. Add the chillies and cook for 3 minutes, stirring all the while. Stir in the ginger and garlic and cook, still stirring, for another 2 minutes. Spoon in the mustard and salt, stirring to combine. Add the spinach and allow to wilt in the pan for 2–3 minutes, stirring regularly, then squeeze in the lime juice.Take the pan off the heat while you get the fish fingers. Break them up a bit with a spatula and then add to the pan. Toss everything together, breaking them up further and mashing them into the pan, then sprinkle over the coriander.Serve topped with the pink-pickled onions and extra coriander, if wished. Make your pink-pickled onions as far in advance as you can: at least 2 hours and up to 24 hours. Place the red onion in a jar with a lid, or simply into a bowl that you can cover. Pour over the red wine vinegar (or lime juice), pressing down on the onions until they are all just immersed. Put the lid on the jar or cover your bowl, and leave the onions to steep. Make your pink-pickled onions as far in advance as you can: at least 2 hours and up to 24 hours. Place the red onion in a jar with a lid, or simply into a bowl that you can cover. Pour over the red wine vinegar (or lime juice), pressing down on the onions until they are all just immersed. Put the lid on the jar or cover your bowl, and leave the onions to steep. When you’re ready to make the bhorta, preheat the oven to 220C/200C Fan/Gas 7. Put the fish fingers on a baking tray and cook for approximately 20–25 minutes, which may be slightly longer than the packet directs, but ensures the breadcrumb coating is really crisp. When you’re ready to make the bhorta, preheat the oven to 220C/200C Fan/Gas 7. Put the fish fingers on a baking tray and cook for approximately 20–25 minutes, which may be slightly longer than the packet directs, but ensures the breadcrumb coating is really crisp. Meanwhile, heat the oil in a large frying pan (I use a wok-shaped stir-fry pan). Cook the onions over a medium–low heat for 20 minutes, stirring regularly, until pale gold and soft. Add the chillies and cook for 3 minutes, stirring all the while. Stir in the ginger and garlic and cook, still stirring, for another 2 minutes. Spoon in the mustard and salt, stirring to combine. Add the spinach and allow to wilt in the pan for 2–3 minutes, stirring regularly, then squeeze in the lime juice. Meanwhile, heat the oil in a large frying pan (I use a wok-shaped stir-fry pan). Cook the onions over a medium–low heat for 20 minutes, stirring regularly, until pale gold and soft. Add the chillies and cook for 3 minutes, stirring all the while. Stir in the ginger and garlic and cook, still stirring, for another 2 minutes. Spoon in the mustard and salt, stirring to combine. Add the spinach and allow to wilt in the pan for 2–3 minutes, stirring regularly, then squeeze in the lime juice. Take the pan off the heat while you get the fish fingers. Break them up a bit with a spatula and then add to the pan. Toss everything together, breaking them up further and mashing them into the pan, then sprinkle over the coriander. Take the pan off the heat while you get the fish fingers. Break them up a bit with a spatula and then add to the pan. Toss everything together, breaking them up further and mashing them into the pan, then sprinkle over the coriander. Serve topped with the pink-pickled onions and extra coriander, if wished. Serve topped with the pink-pickled onions and extra coriander, if wished. | {
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"content": "An average of 4.1 out of 5 stars from 264 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fish_finger_bhorta_58496_16x9.jpg I am so grateful to the political journalist Ash Sarkar for this new love in my life. Up until now, I had thought the fish finger found its greatest expression in a fish finger sandwich, which for all my expounding on the subject, I don’t consider the stuff of recipes; the fish finger bhorta is a different matter entirely. ½ red onion, thinly slicedred wine vinegar or lime juice, to cover ½ red onion, thinly sliced red wine vinegar or lime juice, to cover 12 fish fingers3 tbsp cold-pressed rapeseed or vegetable oil2 onions (approximately 300g/10½oz), thinly sliced2 red chillies, seeds removed, if preferred, and thinly sliced1 tbsp finely grated fresh root ginger 2 large garlic cloves, crushed or grated2 tbsp English mustard2 tsp sea salt flakes (or 1 tsp fine sea salt)125g/4½oz young spinach1 lime, juice only3 tbsp roughly chopped fresh coriander, plus more to garnish (optional) 12 fish fingers 3 tbsp cold-pressed rapeseed or vegetable oil 2 onions (approximately 300g/10½oz), thinly sliced 2 red chillies, seeds removed, if preferred, and thinly sliced 1 tbsp finely grated fresh root ginger 2 large garlic cloves, crushed or grated 2 tbsp English mustard 2 tsp sea salt flakes (or 1 tsp fine sea salt) 125g/4½oz young spinach 1 lime, juice only 3 tbsp roughly chopped fresh coriander, plus more to garnish (optional) Method Make your pink-pickled onions as far in advance as you can: at least 2 hours and up to 24 hours. Place the red onion in a jar with a lid, or simply into a bowl that you can cover. Pour over the red wine vinegar (or lime juice), pressing down on the onions until they are all just immersed. Put the lid on the jar or cover your bowl, and leave the onions to steep.When you’re ready to make the bhorta, preheat the oven to 220C/200C Fan/Gas 7. Put the fish fingers on a baking tray and cook for approximately 20–25 minutes, which may be slightly longer than the packet directs, but ensures the breadcrumb coating is really crisp.Meanwhile, heat the oil in a large frying pan (I use a wok-shaped stir-fry pan). Cook the onions over a medium–low heat for 20 minutes, stirring regularly, until pale gold and soft. Add the chillies and cook for 3 minutes, stirring all the while. Stir in the ginger and garlic and cook, still stirring, for another 2 minutes. Spoon in the mustard and salt, stirring to combine. Add the spinach and allow to wilt in the pan for 2–3 minutes, stirring regularly, then squeeze in the lime juice.Take the pan off the heat while you get the fish fingers. Break them up a bit with a spatula and then add to the pan. Toss everything together, breaking them up further and mashing them into the pan, then sprinkle over the coriander.Serve topped with the pink-pickled onions and extra coriander, if wished. Make your pink-pickled onions as far in advance as you can: at least 2 hours and up to 24 hours. Place the red onion in a jar with a lid, or simply into a bowl that you can cover. Pour over the red wine vinegar (or lime juice), pressing down on the onions until they are all just immersed. Put the lid on the jar or cover your bowl, and leave the onions to steep. Make your pink-pickled onions as far in advance as you can: at least 2 hours and up to 24 hours. Place the red onion in a jar with a lid, or simply into a bowl that you can cover. Pour over the red wine vinegar (or lime juice), pressing down on the onions until they are all just immersed. Put the lid on the jar or cover your bowl, and leave the onions to steep. When you’re ready to make the bhorta, preheat the oven to 220C/200C Fan/Gas 7. Put the fish fingers on a baking tray and cook for approximately 20–25 minutes, which may be slightly longer than the packet directs, but ensures the breadcrumb coating is really crisp. When you’re ready to make the bhorta, preheat the oven to 220C/200C Fan/Gas 7. Put the fish fingers on a baking tray and cook for approximately 20–25 minutes, which may be slightly longer than the packet directs, but ensures the breadcrumb coating is really crisp. Meanwhile, heat the oil in a large frying pan (I use a wok-shaped stir-fry pan). Cook the onions over a medium–low heat for 20 minutes, stirring regularly, until pale gold and soft. Add the chillies and cook for 3 minutes, stirring all the while. Stir in the ginger and garlic and cook, still stirring, for another 2 minutes. Spoon in the mustard and salt, stirring to combine. Add the spinach and allow to wilt in the pan for 2–3 minutes, stirring regularly, then squeeze in the lime juice. Meanwhile, heat the oil in a large frying pan (I use a wok-shaped stir-fry pan). Cook the onions over a medium–low heat for 20 minutes, stirring regularly, until pale gold and soft. Add the chillies and cook for 3 minutes, stirring all the while. Stir in the ginger and garlic and cook, still stirring, for another 2 minutes. Spoon in the mustard and salt, stirring to combine. Add the spinach and allow to wilt in the pan for 2–3 minutes, stirring regularly, then squeeze in the lime juice. Take the pan off the heat while you get the fish fingers. Break them up a bit with a spatula and then add to the pan. Toss everything together, breaking them up further and mashing them into the pan, then sprinkle over the coriander. Take the pan off the heat while you get the fish fingers. Break them up a bit with a spatula and then add to the pan. Toss everything together, breaking them up further and mashing them into the pan, then sprinkle over the coriander. Serve topped with the pink-pickled onions and extra coriander, if wished. Serve topped with the pink-pickled onions and extra coriander, if wished."
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} | 98d892c7d7fb7f2bfe0404a38894232b5468a0f4608e3a0298a814250e1649d5 | Salmon fillets with herbs and red pepper recipe
An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_fillets_with_79924_16x9.jpg Mary Berry elevates simple salmon fillets by adding a topping of herby cream cheese and roasted red peppers. Serve with new potatoes and salad leaves or steamed greens. 280g/10oz full-fat cream cheese30g/1oz finely grated Parmesan (or alternative vegetarian hard cheese)1 garlic clove, crushed2 tbsp finely chopped fresh chives6 x 125g/4½oz salmon fillets, skinned 1 lemon, juice and zest1 small bunch fresh parsley, finely chopped150g/5½oz roasted red peppers from a jar, drained and very thinly slicedsalt and freshly ground black pepper 280g/10oz full-fat cream cheese 30g/1oz finely grated Parmesan (or alternative vegetarian hard cheese) 1 garlic clove, crushed 2 tbsp finely chopped fresh chives 6 x 125g/4½oz salmon fillets, skinned 1 lemon, juice and zest 1 small bunch fresh parsley, finely chopped 150g/5½oz roasted red peppers from a jar, drained and very thinly sliced salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.Add the cream cheese to a bowl with the Parmesan, garlic, chives and salt and pepper and stir. Season the salmon with salt and ground black pepper and spread the cream cheese mixture equally over each fillet.Mix the lemon zest and parsley together and sprinkle over each fillet, pressing down lightly. Place the fillets fairly close together on the prepared baking tray and arrange the peppers on top in a pretty pattern.Roast in the oven for 15–18 minutes, or until the salmon is cooked through. Squeeze over the lemon juice and serve hot with new potatoes and dressed salad leaves. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Add the cream cheese to a bowl with the Parmesan, garlic, chives and salt and pepper and stir. Season the salmon with salt and ground black pepper and spread the cream cheese mixture equally over each fillet. Add the cream cheese to a bowl with the Parmesan, garlic, chives and salt and pepper and stir. Season the salmon with salt and ground black pepper and spread the cream cheese mixture equally over each fillet. Mix the lemon zest and parsley together and sprinkle over each fillet, pressing down lightly. Place the fillets fairly close together on the prepared baking tray and arrange the peppers on top in a pretty pattern. Mix the lemon zest and parsley together and sprinkle over each fillet, pressing down lightly. Place the fillets fairly close together on the prepared baking tray and arrange the peppers on top in a pretty pattern. Roast in the oven for 15–18 minutes, or until the salmon is cooked through. Squeeze over the lemon juice and serve hot with new potatoes and dressed salad leaves. Roast in the oven for 15–18 minutes, or until the salmon is cooked through. Squeeze over the lemon juice and serve hot with new potatoes and dressed salad leaves. Recipe tips If covered and chilled in the fridge, this dish can be assembled up to 12 hours ahead. Place the salmon fillets fairly close to each other on the baking tray so that they don’t dry out during cooking. You will know when they’re cooked, as the flesh will become a matt pink colour all the way through. Choose salmon fillets cut from the middle of the fish to ensure they are all the same size and shape and cook at the same rate. | {
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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/salmon_fillets_with_79924_16x9.jpg Mary Berry elevates simple salmon fillets by adding a topping of herby cream cheese and roasted red peppers. Serve with new potatoes and salad leaves or steamed greens. 280g/10oz full-fat cream cheese30g/1oz finely grated Parmesan (or alternative vegetarian hard cheese)1 garlic clove, crushed2 tbsp finely chopped fresh chives6 x 125g/4½oz salmon fillets, skinned 1 lemon, juice and zest1 small bunch fresh parsley, finely chopped150g/5½oz roasted red peppers from a jar, drained and very thinly slicedsalt and freshly ground black pepper 280g/10oz full-fat cream cheese 30g/1oz finely grated Parmesan (or alternative vegetarian hard cheese) 1 garlic clove, crushed 2 tbsp finely chopped fresh chives 6 x 125g/4½oz salmon fillets, skinned 1 lemon, juice and zest 1 small bunch fresh parsley, finely chopped 150g/5½oz roasted red peppers from a jar, drained and very thinly sliced salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.Add the cream cheese to a bowl with the Parmesan, garlic, chives and salt and pepper and stir. Season the salmon with salt and ground black pepper and spread the cream cheese mixture equally over each fillet.Mix the lemon zest and parsley together and sprinkle over each fillet, pressing down lightly. Place the fillets fairly close together on the prepared baking tray and arrange the peppers on top in a pretty pattern.Roast in the oven for 15–18 minutes, or until the salmon is cooked through. Squeeze over the lemon juice and serve hot with new potatoes and dressed salad leaves. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Add the cream cheese to a bowl with the Parmesan, garlic, chives and salt and pepper and stir. Season the salmon with salt and ground black pepper and spread the cream cheese mixture equally over each fillet. Add the cream cheese to a bowl with the Parmesan, garlic, chives and salt and pepper and stir. Season the salmon with salt and ground black pepper and spread the cream cheese mixture equally over each fillet. Mix the lemon zest and parsley together and sprinkle over each fillet, pressing down lightly. Place the fillets fairly close together on the prepared baking tray and arrange the peppers on top in a pretty pattern. Mix the lemon zest and parsley together and sprinkle over each fillet, pressing down lightly. Place the fillets fairly close together on the prepared baking tray and arrange the peppers on top in a pretty pattern. Roast in the oven for 15–18 minutes, or until the salmon is cooked through. Squeeze over the lemon juice and serve hot with new potatoes and dressed salad leaves. Roast in the oven for 15–18 minutes, or until the salmon is cooked through. Squeeze over the lemon juice and serve hot with new potatoes and dressed salad leaves. Recipe tips If covered and chilled in the fridge, this dish can be assembled up to 12 hours ahead. Place the salmon fillets fairly close to each other on the baking tray so that they don’t dry out during cooking. You will know when they’re cooked, as the flesh will become a matt pink colour all the way through. Choose salmon fillets cut from the middle of the fish to ensure they are all the same size and shape and cook at the same rate."
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} | fb9699d19b23ebcd667892740cb8832e7a79af0a9eb6a390445e7e6ccf944993 | Fish fingers with pitta bread recipe
An average of 3.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lighter_fish_finger_18584_16x9.jpg Homemade fish fingers are easy to make and cook in no time. Plus you know exactly what's in them! Try them in a pitta sandwich with spicy mayo. 1 free-range egg 75g/2½oz white breadcrumbspinch paprika250g/9oz firm white fish, such as hake or cod, cut into bite-sized strips1 tbsp vegetable oil salt and freshly ground black pepper 1 free-range egg 75g/2½oz white breadcrumbs pinch paprika 250g/9oz firm white fish, such as hake or cod, cut into bite-sized strips 1 tbsp vegetable oil salt and freshly ground black pepper 2 tbsp mayonnaise½ tsp curry powder squeeze of lemon juice4 wholemeal pitta breads1 Cos lettuce or baby gem, leaves torn into pieces 2 tbsp mayonnaise ½ tsp curry powder squeeze of lemon juice 4 wholemeal pitta breads 1 Cos lettuce or baby gem, leaves torn into pieces Method In a shallow bowl whisk the egg. In another bowl combine the breadcrumbs and paprika, season with salt and pepper.Dip the fish fingers into the egg, making sure they are completely coated and shaking off any excess. Then carefully dip the fish fingers in the breadcrumb mixture to coat them all over.Heat the oil in a large frying pan over a medium-high heat. Fry the fish fingers for 2-3 minutes on each side until golden-brown and cooked through. Remove from the pan and drain on kitchen paper.While the fish is cooking combine the mayonnaise, curry powder and lemon juice in a small bowl and set aside.Serve the fish fingers in wholemeal pittas with the mayonnaise and lettuce. In a shallow bowl whisk the egg. In another bowl combine the breadcrumbs and paprika, season with salt and pepper. In a shallow bowl whisk the egg. In another bowl combine the breadcrumbs and paprika, season with salt and pepper. Dip the fish fingers into the egg, making sure they are completely coated and shaking off any excess. Then carefully dip the fish fingers in the breadcrumb mixture to coat them all over. Dip the fish fingers into the egg, making sure they are completely coated and shaking off any excess. Then carefully dip the fish fingers in the breadcrumb mixture to coat them all over. Heat the oil in a large frying pan over a medium-high heat. Fry the fish fingers for 2-3 minutes on each side until golden-brown and cooked through. Remove from the pan and drain on kitchen paper. Heat the oil in a large frying pan over a medium-high heat. Fry the fish fingers for 2-3 minutes on each side until golden-brown and cooked through. Remove from the pan and drain on kitchen paper. While the fish is cooking combine the mayonnaise, curry powder and lemon juice in a small bowl and set aside. While the fish is cooking combine the mayonnaise, curry powder and lemon juice in a small bowl and set aside. Serve the fish fingers in wholemeal pittas with the mayonnaise and lettuce. Serve the fish fingers in wholemeal pittas with the mayonnaise and lettuce. | {
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"title": "Fish fingers with pitta bread recipe",
"content": "An average of 3.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lighter_fish_finger_18584_16x9.jpg Homemade fish fingers are easy to make and cook in no time. Plus you know exactly what's in them! Try them in a pitta sandwich with spicy mayo. 1 free-range egg 75g/2½oz white breadcrumbspinch paprika250g/9oz firm white fish, such as hake or cod, cut into bite-sized strips1 tbsp vegetable oil salt and freshly ground black pepper 1 free-range egg 75g/2½oz white breadcrumbs pinch paprika 250g/9oz firm white fish, such as hake or cod, cut into bite-sized strips 1 tbsp vegetable oil salt and freshly ground black pepper 2 tbsp mayonnaise½ tsp curry powder squeeze of lemon juice4 wholemeal pitta breads1 Cos lettuce or baby gem, leaves torn into pieces 2 tbsp mayonnaise ½ tsp curry powder squeeze of lemon juice 4 wholemeal pitta breads 1 Cos lettuce or baby gem, leaves torn into pieces Method In a shallow bowl whisk the egg. In another bowl combine the breadcrumbs and paprika, season with salt and pepper.Dip the fish fingers into the egg, making sure they are completely coated and shaking off any excess. Then carefully dip the fish fingers in the breadcrumb mixture to coat them all over.Heat the oil in a large frying pan over a medium-high heat. Fry the fish fingers for 2-3 minutes on each side until golden-brown and cooked through. Remove from the pan and drain on kitchen paper.While the fish is cooking combine the mayonnaise, curry powder and lemon juice in a small bowl and set aside.Serve the fish fingers in wholemeal pittas with the mayonnaise and lettuce. In a shallow bowl whisk the egg. In another bowl combine the breadcrumbs and paprika, season with salt and pepper. In a shallow bowl whisk the egg. In another bowl combine the breadcrumbs and paprika, season with salt and pepper. Dip the fish fingers into the egg, making sure they are completely coated and shaking off any excess. Then carefully dip the fish fingers in the breadcrumb mixture to coat them all over. Dip the fish fingers into the egg, making sure they are completely coated and shaking off any excess. Then carefully dip the fish fingers in the breadcrumb mixture to coat them all over. Heat the oil in a large frying pan over a medium-high heat. Fry the fish fingers for 2-3 minutes on each side until golden-brown and cooked through. Remove from the pan and drain on kitchen paper. Heat the oil in a large frying pan over a medium-high heat. Fry the fish fingers for 2-3 minutes on each side until golden-brown and cooked through. Remove from the pan and drain on kitchen paper. While the fish is cooking combine the mayonnaise, curry powder and lemon juice in a small bowl and set aside. While the fish is cooking combine the mayonnaise, curry powder and lemon juice in a small bowl and set aside. Serve the fish fingers in wholemeal pittas with the mayonnaise and lettuce. Serve the fish fingers in wholemeal pittas with the mayonnaise and lettuce."
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} | 3f397949fbf6a7324ad2d34e02b6a30739df4dbe65facefd60de7dac367d3649 | Thai fish curry recipe
An average of 4.5 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_fish_curry_48352_16x9.jpg Frozen fish is cheap and easy. Use it in Eat Well for Less' simple Thai fish curry for a delicious, budget meal. Each serving provides 519 kcal, 32.5 protein, 62g carbohydrates (of which 6.5g sugars), 14g fat (of which 7.5g saturates), 7g fibre and 1.7g salt. 300g/10½oz brown basmati rice 2 tsp rapeseed oil1 onion, roughly chopped3 garlic cloves, roughly chopped1 tbsp frozen chopped chillies4cm piece ginger, peeled and roughly chopped1 tbsp Thai green curry paste1 aubergine, roughly chopped160g /5½oz frozen chopped spinach400ml tin reduced fat coconut milk1 tbsp fish sauce1 tsp soy sauce 500g/1lb 2oz frozen white fish2 limes, juice only4 tbsp frozen chopped coriander 300g/10½oz brown basmati rice 2 tsp rapeseed oil 1 onion, roughly chopped 3 garlic cloves, roughly chopped 1 tbsp frozen chopped chillies 4cm piece ginger, peeled and roughly chopped 1 tbsp Thai green curry paste 1 aubergine, roughly chopped 160g /5½oz frozen chopped spinach 400ml tin reduced fat coconut milk 1 tbsp fish sauce 1 tsp soy sauce 500g/1lb 2oz frozen white fish 2 limes, juice only 4 tbsp frozen chopped coriander Method Bring a large saucepan of water to the boil. Add the rice and stir well then return to the boil. Reduce the heat and simmer for 25 minutes. Heat the oil in a large frying pan over a medium heat. Add the onions and fry for 3–4 minutes until softening and just starting to colour. Add the garlic, chillies and ginger and stir-fry for 1 minute then stir in curry paste. Add the aubergine and fry for 2–3 minutes until just beginning to wilt.Add the spinach, coconut milk, fish and soy sauces and bring to the boil. Add the frozen fish fillets, reduce the heat, cover and simmer gently for 15 minutes until the fish is cooked through and the sauce has thickened slightly. Stir the lime juice and half of the coriander into the curry.Drain the rice and return to the pan to steam for a few minutes then add the remaining chopped coriander to the rice and mix well. Serve alongside the curry. Bring a large saucepan of water to the boil. Add the rice and stir well then return to the boil. Reduce the heat and simmer for 25 minutes. Bring a large saucepan of water to the boil. Add the rice and stir well then return to the boil. Reduce the heat and simmer for 25 minutes. Heat the oil in a large frying pan over a medium heat. Add the onions and fry for 3–4 minutes until softening and just starting to colour. Heat the oil in a large frying pan over a medium heat. Add the onions and fry for 3–4 minutes until softening and just starting to colour. Add the garlic, chillies and ginger and stir-fry for 1 minute then stir in curry paste. Add the aubergine and fry for 2–3 minutes until just beginning to wilt. Add the garlic, chillies and ginger and stir-fry for 1 minute then stir in curry paste. Add the aubergine and fry for 2–3 minutes until just beginning to wilt. Add the spinach, coconut milk, fish and soy sauces and bring to the boil. Add the spinach, coconut milk, fish and soy sauces and bring to the boil. Add the frozen fish fillets, reduce the heat, cover and simmer gently for 15 minutes until the fish is cooked through and the sauce has thickened slightly. Add the frozen fish fillets, reduce the heat, cover and simmer gently for 15 minutes until the fish is cooked through and the sauce has thickened slightly. Stir the lime juice and half of the coriander into the curry. Stir the lime juice and half of the coriander into the curry. Drain the rice and return to the pan to steam for a few minutes then add the remaining chopped coriander to the rice and mix well. Serve alongside the curry. Drain the rice and return to the pan to steam for a few minutes then add the remaining chopped coriander to the rice and mix well. Serve alongside the curry. | {
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"content": "An average of 4.5 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_fish_curry_48352_16x9.jpg Frozen fish is cheap and easy. Use it in Eat Well for Less' simple Thai fish curry for a delicious, budget meal. Each serving provides 519 kcal, 32.5 protein, 62g carbohydrates (of which 6.5g sugars), 14g fat (of which 7.5g saturates), 7g fibre and 1.7g salt. 300g/10½oz brown basmati rice 2 tsp rapeseed oil1 onion, roughly chopped3 garlic cloves, roughly chopped1 tbsp frozen chopped chillies4cm piece ginger, peeled and roughly chopped1 tbsp Thai green curry paste1 aubergine, roughly chopped160g /5½oz frozen chopped spinach400ml tin reduced fat coconut milk1 tbsp fish sauce1 tsp soy sauce 500g/1lb 2oz frozen white fish2 limes, juice only4 tbsp frozen chopped coriander 300g/10½oz brown basmati rice 2 tsp rapeseed oil 1 onion, roughly chopped 3 garlic cloves, roughly chopped 1 tbsp frozen chopped chillies 4cm piece ginger, peeled and roughly chopped 1 tbsp Thai green curry paste 1 aubergine, roughly chopped 160g /5½oz frozen chopped spinach 400ml tin reduced fat coconut milk 1 tbsp fish sauce 1 tsp soy sauce 500g/1lb 2oz frozen white fish 2 limes, juice only 4 tbsp frozen chopped coriander Method Bring a large saucepan of water to the boil. Add the rice and stir well then return to the boil. Reduce the heat and simmer for 25 minutes. Heat the oil in a large frying pan over a medium heat. Add the onions and fry for 3–4 minutes until softening and just starting to colour. Add the garlic, chillies and ginger and stir-fry for 1 minute then stir in curry paste. Add the aubergine and fry for 2–3 minutes until just beginning to wilt.Add the spinach, coconut milk, fish and soy sauces and bring to the boil. Add the frozen fish fillets, reduce the heat, cover and simmer gently for 15 minutes until the fish is cooked through and the sauce has thickened slightly. Stir the lime juice and half of the coriander into the curry.Drain the rice and return to the pan to steam for a few minutes then add the remaining chopped coriander to the rice and mix well. Serve alongside the curry. Bring a large saucepan of water to the boil. Add the rice and stir well then return to the boil. Reduce the heat and simmer for 25 minutes. Bring a large saucepan of water to the boil. Add the rice and stir well then return to the boil. Reduce the heat and simmer for 25 minutes. Heat the oil in a large frying pan over a medium heat. Add the onions and fry for 3–4 minutes until softening and just starting to colour. Heat the oil in a large frying pan over a medium heat. Add the onions and fry for 3–4 minutes until softening and just starting to colour. Add the garlic, chillies and ginger and stir-fry for 1 minute then stir in curry paste. Add the aubergine and fry for 2–3 minutes until just beginning to wilt. Add the garlic, chillies and ginger and stir-fry for 1 minute then stir in curry paste. Add the aubergine and fry for 2–3 minutes until just beginning to wilt. Add the spinach, coconut milk, fish and soy sauces and bring to the boil. Add the spinach, coconut milk, fish and soy sauces and bring to the boil. Add the frozen fish fillets, reduce the heat, cover and simmer gently for 15 minutes until the fish is cooked through and the sauce has thickened slightly. Add the frozen fish fillets, reduce the heat, cover and simmer gently for 15 minutes until the fish is cooked through and the sauce has thickened slightly. Stir the lime juice and half of the coriander into the curry. Stir the lime juice and half of the coriander into the curry. Drain the rice and return to the pan to steam for a few minutes then add the remaining chopped coriander to the rice and mix well. Serve alongside the curry. Drain the rice and return to the pan to steam for a few minutes then add the remaining chopped coriander to the rice and mix well. Serve alongside the curry."
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} | 53c08422a25d48c9795da9d024da3fb98831950d9c3480cfbb5906935a3b7421 | Barbecued fish fillets recipe
Blackened barbecued fish An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blackened_fish_95134_16x9.jpg This blackened fish recipe uses sea bream but fillets of any firm white fish, such as catfish or monkfish, would also work well. Delicious served with dirty corn. ½ lime, juice only2 tsp salt2 garlic cloves, crushed4 sea bream or other firm white fish fillets, skin removedknob butter, plus more if needed ½ lime, juice only 2 tsp salt 2 garlic cloves, crushed 4 sea bream or other firm white fish fillets, skin removed knob butter, plus more if needed 1 tbsp sweet smoked paprika1 tbsp mustard powder1 tbsp dried oregano1 tbsp dried thyme1 tsp cayenne pepper1 tsp black pepper1 tsp white pepper1 tsp garlic powder1 tsp onion powder 1 tbsp sweet smoked paprika 1 tbsp mustard powder 1 tbsp dried oregano 1 tbsp dried thyme 1 tsp cayenne pepper 1 tsp black pepper 1 tsp white pepper 1 tsp garlic powder 1 tsp onion powder Method Put the lime juice in a wide bowl with the salt and garlic. Add 100ml/3½fl oz water and the fish fillets, ensuring the fillets are covered. Leave the fish to soak for 1–2 hours then remove and pat dry with kitchen paper. Mix all of the rub ingredients together in a small bowl. Spread the mixture on a plate and dip the fillets of fish in it, coating both sides.Preheat your barbecue and cook the fish for 3 minutes on each side. Alternatively, heat a little oil in a frying pan and fry the fillets over a high heat for 3 minutes on each side. Put the lime juice in a wide bowl with the salt and garlic. Add 100ml/3½fl oz water and the fish fillets, ensuring the fillets are covered. Leave the fish to soak for 1–2 hours then remove and pat dry with kitchen paper. Put the lime juice in a wide bowl with the salt and garlic. Add 100ml/3½fl oz water and the fish fillets, ensuring the fillets are covered. Leave the fish to soak for 1–2 hours then remove and pat dry with kitchen paper. Mix all of the rub ingredients together in a small bowl. Spread the mixture on a plate and dip the fillets of fish in it, coating both sides. Mix all of the rub ingredients together in a small bowl. Spread the mixture on a plate and dip the fillets of fish in it, coating both sides. Preheat your barbecue and cook the fish for 3 minutes on each side. Alternatively, heat a little oil in a frying pan and fry the fillets over a high heat for 3 minutes on each side. Preheat your barbecue and cook the fish for 3 minutes on each side. Alternatively, heat a little oil in a frying pan and fry the fillets over a high heat for 3 minutes on each side. | {
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"title": "Barbecued fish fillets recipe",
"content": "Blackened barbecued fish An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blackened_fish_95134_16x9.jpg This blackened fish recipe uses sea bream but fillets of any firm white fish, such as catfish or monkfish, would also work well. Delicious served with dirty corn. ½ lime, juice only2 tsp salt2 garlic cloves, crushed4 sea bream or other firm white fish fillets, skin removedknob butter, plus more if needed ½ lime, juice only 2 tsp salt 2 garlic cloves, crushed 4 sea bream or other firm white fish fillets, skin removed knob butter, plus more if needed 1 tbsp sweet smoked paprika1 tbsp mustard powder1 tbsp dried oregano1 tbsp dried thyme1 tsp cayenne pepper1 tsp black pepper1 tsp white pepper1 tsp garlic powder1 tsp onion powder 1 tbsp sweet smoked paprika 1 tbsp mustard powder 1 tbsp dried oregano 1 tbsp dried thyme 1 tsp cayenne pepper 1 tsp black pepper 1 tsp white pepper 1 tsp garlic powder 1 tsp onion powder Method Put the lime juice in a wide bowl with the salt and garlic. Add 100ml/3½fl oz water and the fish fillets, ensuring the fillets are covered. Leave the fish to soak for 1–2 hours then remove and pat dry with kitchen paper. Mix all of the rub ingredients together in a small bowl. Spread the mixture on a plate and dip the fillets of fish in it, coating both sides.Preheat your barbecue and cook the fish for 3 minutes on each side. Alternatively, heat a little oil in a frying pan and fry the fillets over a high heat for 3 minutes on each side. Put the lime juice in a wide bowl with the salt and garlic. Add 100ml/3½fl oz water and the fish fillets, ensuring the fillets are covered. Leave the fish to soak for 1–2 hours then remove and pat dry with kitchen paper. Put the lime juice in a wide bowl with the salt and garlic. Add 100ml/3½fl oz water and the fish fillets, ensuring the fillets are covered. Leave the fish to soak for 1–2 hours then remove and pat dry with kitchen paper. Mix all of the rub ingredients together in a small bowl. Spread the mixture on a plate and dip the fillets of fish in it, coating both sides. Mix all of the rub ingredients together in a small bowl. Spread the mixture on a plate and dip the fillets of fish in it, coating both sides. Preheat your barbecue and cook the fish for 3 minutes on each side. Alternatively, heat a little oil in a frying pan and fry the fillets over a high heat for 3 minutes on each side. Preheat your barbecue and cook the fish for 3 minutes on each side. Alternatively, heat a little oil in a frying pan and fry the fillets over a high heat for 3 minutes on each side."
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} | 29da8dc69061ca63354f4b0c48b6b882e70a27c728392f6639a61a89b798b2b8 | Gluten-free almond biscuits recipe
An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/amaretti_biscuits_77302_16x9.jpg Matt Tebbutt's amaretti are small and perfectly formed. These are great with coffee or as an after dinner treat. A low-FODMAP portion is 1 biscuit. 4 medium egg whites1 tsp almond essence550g/1lb 4oz icing sugar, plus extra for dustingpinch salt550g/1lb 4oz ground almonds100g/3½oz flaked almonds 4 medium egg whites 1 tsp almond essence 550g/1lb 4oz icing sugar, plus extra for dusting pinch salt 550g/1lb 4oz ground almonds 100g/3½oz flaked almonds Method Place the egg whites, almond essence, icing sugar, salt and ground almonds into a food processor and blend to a smooth paste.Dust a clean work surface with icing sugar, turn the mixture out and roll into a sausage shape. Wrap with cling film and place in the fridge for an hour.Preheat the oven to 160C/150C Fan/Gas 3 and line two baking trays with baking paper. When ready to bake, cut into 2cm/1in slices and roll each one into a ball. Place onto the lined baking trays about 2cm/1in apart and sprinkle a few flaked almonds over the top of each. Press gently to make the almonds stick and to squash the cookies a little.Bake in batches for 20-25 minutes or until lightly golden. Place the egg whites, almond essence, icing sugar, salt and ground almonds into a food processor and blend to a smooth paste. Place the egg whites, almond essence, icing sugar, salt and ground almonds into a food processor and blend to a smooth paste. Dust a clean work surface with icing sugar, turn the mixture out and roll into a sausage shape. Wrap with cling film and place in the fridge for an hour. Dust a clean work surface with icing sugar, turn the mixture out and roll into a sausage shape. Wrap with cling film and place in the fridge for an hour. Preheat the oven to 160C/150C Fan/Gas 3 and line two baking trays with baking paper. Preheat the oven to 160C/150C Fan/Gas 3 and line two baking trays with baking paper. When ready to bake, cut into 2cm/1in slices and roll each one into a ball. Place onto the lined baking trays about 2cm/1in apart and sprinkle a few flaked almonds over the top of each. Press gently to make the almonds stick and to squash the cookies a little. When ready to bake, cut into 2cm/1in slices and roll each one into a ball. Place onto the lined baking trays about 2cm/1in apart and sprinkle a few flaked almonds over the top of each. Press gently to make the almonds stick and to squash the cookies a little. Bake in batches for 20-25 minutes or until lightly golden. Bake in batches for 20-25 minutes or until lightly golden. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gluten-free almond biscuits 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/amaretti_biscuits_77302_16x9.jpg Matt Tebbutt's amaretti are small and perfectly formed. These are great with coffee or as an after dinner treat. A low-FODMAP portion is 1 biscuit. 4 medium egg whites1 tsp almond essence550g/1lb 4oz icing sugar, plus extra for dustingpinch salt550g/1lb 4oz ground almonds100g/3½oz flaked almonds 4 medium egg whites 1 tsp almond essence 550g/1lb 4oz icing sugar, plus extra for dusting pinch salt 550g/1lb 4oz ground almonds 100g/3½oz flaked almonds Method Place the egg whites, almond essence, icing sugar, salt and ground almonds into a food processor and blend to a smooth paste.Dust a clean work surface with icing sugar, turn the mixture out and roll into a sausage shape. Wrap with cling film and place in the fridge for an hour.Preheat the oven to 160C/150C Fan/Gas 3 and line two baking trays with baking paper. When ready to bake, cut into 2cm/1in slices and roll each one into a ball. Place onto the lined baking trays about 2cm/1in apart and sprinkle a few flaked almonds over the top of each. Press gently to make the almonds stick and to squash the cookies a little.Bake in batches for 20-25 minutes or until lightly golden. Place the egg whites, almond essence, icing sugar, salt and ground almonds into a food processor and blend to a smooth paste. Place the egg whites, almond essence, icing sugar, salt and ground almonds into a food processor and blend to a smooth paste. Dust a clean work surface with icing sugar, turn the mixture out and roll into a sausage shape. Wrap with cling film and place in the fridge for an hour. Dust a clean work surface with icing sugar, turn the mixture out and roll into a sausage shape. Wrap with cling film and place in the fridge for an hour. Preheat the oven to 160C/150C Fan/Gas 3 and line two baking trays with baking paper. Preheat the oven to 160C/150C Fan/Gas 3 and line two baking trays with baking paper. When ready to bake, cut into 2cm/1in slices and roll each one into a ball. Place onto the lined baking trays about 2cm/1in apart and sprinkle a few flaked almonds over the top of each. Press gently to make the almonds stick and to squash the cookies a little. When ready to bake, cut into 2cm/1in slices and roll each one into a ball. Place onto the lined baking trays about 2cm/1in apart and sprinkle a few flaked almonds over the top of each. Press gently to make the almonds stick and to squash the cookies a little. Bake in batches for 20-25 minutes or until lightly golden. Bake in batches for 20-25 minutes or until lightly golden."
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} | bd88b307eef15c8106d4ac40e17adc328c5d98e178a57a5f1d7c9d1cda6ca8d7 | Harissa polenta with vegetables recipe
An average of 4.7 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/harissa_polenta_with_98148_16x9.jpg A simple vegan and gluten-free dinner that’s ready in 20 minutes. Use whatever greens you have in the fridge to top this spicy, fragrant polenta. Each serving provides 594 kcal, 12g protein, 67g carbohydrates (of which 4g sugars), 29g fat (of which 3g saturates), 7.5g fibre and 1.6g salt. 150g/5½oz quick-cook polenta 825ml/1 pint 8fl oz hot vegetable stock, made with 1 gluten-free stock cube2 tsp harissa paste2 tbsp extra virgin olive oil, plus extra to drizzle2 carrots, cut into 1cm/½in chunks25g/1oz hazelnuts, roughly chopped100g/3½oz kale, cavolo nero or savoy cabbage, thickly shredded and tough stalks discarded75g/2½oz cooked chestnuts, roughly brokensalt and freshly ground black pepper 150g/5½oz quick-cook polenta 825ml/1 pint 8fl oz hot vegetable stock, made with 1 gluten-free stock cube 2 tsp harissa paste 2 tbsp extra virgin olive oil, plus extra to drizzle 2 carrots, cut into 1cm/½in chunks 25g/1oz hazelnuts, roughly chopped 100g/3½oz kale, cavolo nero or savoy cabbage, thickly shredded and tough stalks discarded 75g/2½oz cooked chestnuts, roughly broken salt and freshly ground black pepper Method Put the polenta in a saucepan over a medium heat and toast for 3–4 minutes, stirring constantly. Stir in the stock and harissa paste, then cook for 8–10 minutes, until thick and creamy. Stir regularly, especially towards the end of the cooking time, adding a little extra water if needed.Meanwhile, heat the oil in a large frying pan, add the carrots and cook for 4 minutes, stirring regularly. Sprinkle over the hazelnuts and cook for 1 minute. Add the kale, season with salt and pepper and cook for 5–6 minutes, stirring regularly, until the carrots are lightly browned and the kale has softened. Stir in the chestnuts and cook for 2 minutes, until heated through.Spoon the polenta into warmed bowls and top with the sautéed vegetables. Drizzle with a little oil, season with pepper and serve. Put the polenta in a saucepan over a medium heat and toast for 3–4 minutes, stirring constantly. Put the polenta in a saucepan over a medium heat and toast for 3–4 minutes, stirring constantly. Stir in the stock and harissa paste, then cook for 8–10 minutes, until thick and creamy. Stir regularly, especially towards the end of the cooking time, adding a little extra water if needed. Stir in the stock and harissa paste, then cook for 8–10 minutes, until thick and creamy. Stir regularly, especially towards the end of the cooking time, adding a little extra water if needed. Meanwhile, heat the oil in a large frying pan, add the carrots and cook for 4 minutes, stirring regularly. Sprinkle over the hazelnuts and cook for 1 minute. Add the kale, season with salt and pepper and cook for 5–6 minutes, stirring regularly, until the carrots are lightly browned and the kale has softened. Stir in the chestnuts and cook for 2 minutes, until heated through. Meanwhile, heat the oil in a large frying pan, add the carrots and cook for 4 minutes, stirring regularly. Sprinkle over the hazelnuts and cook for 1 minute. Add the kale, season with salt and pepper and cook for 5–6 minutes, stirring regularly, until the carrots are lightly browned and the kale has softened. Stir in the chestnuts and cook for 2 minutes, until heated through. Spoon the polenta into warmed bowls and top with the sautéed vegetables. Drizzle with a little oil, season with pepper and serve. Spoon the polenta into warmed bowls and top with the sautéed vegetables. Drizzle with a little oil, season with pepper and serve. | {
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"title": "Harissa polenta with vegetables recipe",
"content": "An average of 4.7 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/harissa_polenta_with_98148_16x9.jpg A simple vegan and gluten-free dinner that’s ready in 20 minutes. Use whatever greens you have in the fridge to top this spicy, fragrant polenta. Each serving provides 594 kcal, 12g protein, 67g carbohydrates (of which 4g sugars), 29g fat (of which 3g saturates), 7.5g fibre and 1.6g salt. 150g/5½oz quick-cook polenta 825ml/1 pint 8fl oz hot vegetable stock, made with 1 gluten-free stock cube2 tsp harissa paste2 tbsp extra virgin olive oil, plus extra to drizzle2 carrots, cut into 1cm/½in chunks25g/1oz hazelnuts, roughly chopped100g/3½oz kale, cavolo nero or savoy cabbage, thickly shredded and tough stalks discarded75g/2½oz cooked chestnuts, roughly brokensalt and freshly ground black pepper 150g/5½oz quick-cook polenta 825ml/1 pint 8fl oz hot vegetable stock, made with 1 gluten-free stock cube 2 tsp harissa paste 2 tbsp extra virgin olive oil, plus extra to drizzle 2 carrots, cut into 1cm/½in chunks 25g/1oz hazelnuts, roughly chopped 100g/3½oz kale, cavolo nero or savoy cabbage, thickly shredded and tough stalks discarded 75g/2½oz cooked chestnuts, roughly broken salt and freshly ground black pepper Method Put the polenta in a saucepan over a medium heat and toast for 3–4 minutes, stirring constantly. Stir in the stock and harissa paste, then cook for 8–10 minutes, until thick and creamy. Stir regularly, especially towards the end of the cooking time, adding a little extra water if needed.Meanwhile, heat the oil in a large frying pan, add the carrots and cook for 4 minutes, stirring regularly. Sprinkle over the hazelnuts and cook for 1 minute. Add the kale, season with salt and pepper and cook for 5–6 minutes, stirring regularly, until the carrots are lightly browned and the kale has softened. Stir in the chestnuts and cook for 2 minutes, until heated through.Spoon the polenta into warmed bowls and top with the sautéed vegetables. Drizzle with a little oil, season with pepper and serve. Put the polenta in a saucepan over a medium heat and toast for 3–4 minutes, stirring constantly. Put the polenta in a saucepan over a medium heat and toast for 3–4 minutes, stirring constantly. Stir in the stock and harissa paste, then cook for 8–10 minutes, until thick and creamy. Stir regularly, especially towards the end of the cooking time, adding a little extra water if needed. Stir in the stock and harissa paste, then cook for 8–10 minutes, until thick and creamy. Stir regularly, especially towards the end of the cooking time, adding a little extra water if needed. Meanwhile, heat the oil in a large frying pan, add the carrots and cook for 4 minutes, stirring regularly. Sprinkle over the hazelnuts and cook for 1 minute. Add the kale, season with salt and pepper and cook for 5–6 minutes, stirring regularly, until the carrots are lightly browned and the kale has softened. Stir in the chestnuts and cook for 2 minutes, until heated through. Meanwhile, heat the oil in a large frying pan, add the carrots and cook for 4 minutes, stirring regularly. Sprinkle over the hazelnuts and cook for 1 minute. Add the kale, season with salt and pepper and cook for 5–6 minutes, stirring regularly, until the carrots are lightly browned and the kale has softened. Stir in the chestnuts and cook for 2 minutes, until heated through. Spoon the polenta into warmed bowls and top with the sautéed vegetables. Drizzle with a little oil, season with pepper and serve. Spoon the polenta into warmed bowls and top with the sautéed vegetables. Drizzle with a little oil, season with pepper and serve."
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} | 67082bb6ef87300beae009dd7d97f2e361f4ed2601fdb626c327e5431ff3226c | Almond lentil stew recipe
An average of 4.6 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/almond_lentil_stew_69086_16x9.jpg This easy vegetarian lentil stew is served with cherry tomatoes and cinnamon-flavoured almonds. This meal is low calorie and if served as four portions provides 351 kcal, 20g protein, 37g carbohydrate (of which 7.5g sugars), 14g fat (of which 1.5g saturates), 11.5g fibre and 1.9g salt per portion. 2 tbsp olive oil, plus extra for frying the almonds1 carrot, chopped1 stalk celery, chopped1 onion, chopped1 turnip, chopped2 garlic cloves, chopped150g/5½oz baby button mushrooms, halved250g/9oz green lentils1.2 litres/2 pints vegetable stock1 bay leaf1 sprig rosemary4 sprigs thymehandful almonds1 tbsp ground cinnamon 10 cherry tomatoes, quartered 2 tbsp olive oil, plus extra for frying the almonds 1 carrot, chopped 1 stalk celery, chopped 1 onion, chopped 1 turnip, chopped 2 garlic cloves, chopped 150g/5½oz baby button mushrooms, halved 250g/9oz green lentils 1.2 litres/2 pints vegetable stock 1 bay leaf 1 sprig rosemary 4 sprigs thyme handful almonds 1 tbsp ground cinnamon 10 cherry tomatoes, quartered Method Heat the olive oil in a large pan and fry the carrot, celery, onion and turnip until softened – about five minutes.Add the garlic and mushrooms. Fry for a further five minutes.Add the lentils to the pan. Pour over the stock and add the herbs. Bring to the boil, then reduce the heat and simmer for 45 minutes.Just before the end of the cooking time for the stew, in another pan, fry the almonds in a splash of olive oil with the cinnamon for two minutes.Add the cherry tomatoes and warm through.Serve the lentil stew with the almonds and tomatoes. Heat the olive oil in a large pan and fry the carrot, celery, onion and turnip until softened – about five minutes. Heat the olive oil in a large pan and fry the carrot, celery, onion and turnip until softened – about five minutes. Add the garlic and mushrooms. Fry for a further five minutes. Add the garlic and mushrooms. Fry for a further five minutes. Add the lentils to the pan. Pour over the stock and add the herbs. Bring to the boil, then reduce the heat and simmer for 45 minutes. Add the lentils to the pan. Pour over the stock and add the herbs. Bring to the boil, then reduce the heat and simmer for 45 minutes. Just before the end of the cooking time for the stew, in another pan, fry the almonds in a splash of olive oil with the cinnamon for two minutes. Just before the end of the cooking time for the stew, in another pan, fry the almonds in a splash of olive oil with the cinnamon for two minutes. Add the cherry tomatoes and warm through. Add the cherry tomatoes and warm through. Serve the lentil stew with the almonds and tomatoes. Serve the lentil stew with the almonds and tomatoes. | {
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"title": "Almond lentil stew recipe",
"content": "An average of 4.6 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/almond_lentil_stew_69086_16x9.jpg This easy vegetarian lentil stew is served with cherry tomatoes and cinnamon-flavoured almonds. This meal is low calorie and if served as four portions provides 351 kcal, 20g protein, 37g carbohydrate (of which 7.5g sugars), 14g fat (of which 1.5g saturates), 11.5g fibre and 1.9g salt per portion. 2 tbsp olive oil, plus extra for frying the almonds1 carrot, chopped1 stalk celery, chopped1 onion, chopped1 turnip, chopped2 garlic cloves, chopped150g/5½oz baby button mushrooms, halved250g/9oz green lentils1.2 litres/2 pints vegetable stock1 bay leaf1 sprig rosemary4 sprigs thymehandful almonds1 tbsp ground cinnamon 10 cherry tomatoes, quartered 2 tbsp olive oil, plus extra for frying the almonds 1 carrot, chopped 1 stalk celery, chopped 1 onion, chopped 1 turnip, chopped 2 garlic cloves, chopped 150g/5½oz baby button mushrooms, halved 250g/9oz green lentils 1.2 litres/2 pints vegetable stock 1 bay leaf 1 sprig rosemary 4 sprigs thyme handful almonds 1 tbsp ground cinnamon 10 cherry tomatoes, quartered Method Heat the olive oil in a large pan and fry the carrot, celery, onion and turnip until softened – about five minutes.Add the garlic and mushrooms. Fry for a further five minutes.Add the lentils to the pan. Pour over the stock and add the herbs. Bring to the boil, then reduce the heat and simmer for 45 minutes.Just before the end of the cooking time for the stew, in another pan, fry the almonds in a splash of olive oil with the cinnamon for two minutes.Add the cherry tomatoes and warm through.Serve the lentil stew with the almonds and tomatoes. Heat the olive oil in a large pan and fry the carrot, celery, onion and turnip until softened – about five minutes. Heat the olive oil in a large pan and fry the carrot, celery, onion and turnip until softened – about five minutes. Add the garlic and mushrooms. Fry for a further five minutes. Add the garlic and mushrooms. Fry for a further five minutes. Add the lentils to the pan. Pour over the stock and add the herbs. Bring to the boil, then reduce the heat and simmer for 45 minutes. Add the lentils to the pan. Pour over the stock and add the herbs. Bring to the boil, then reduce the heat and simmer for 45 minutes. Just before the end of the cooking time for the stew, in another pan, fry the almonds in a splash of olive oil with the cinnamon for two minutes. Just before the end of the cooking time for the stew, in another pan, fry the almonds in a splash of olive oil with the cinnamon for two minutes. Add the cherry tomatoes and warm through. Add the cherry tomatoes and warm through. Serve the lentil stew with the almonds and tomatoes. Serve the lentil stew with the almonds and tomatoes."
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} | 073e4c3f7513b22795718a0616ab16282011281c96b8630c0fa21e2ad01d637d | Multi-seeded gluten-free bread recipe
An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/multi-seeded_wheat-free_24145_16x9.jpg It’s always handy to have a decent wheat-free loaf up your sleeve, and this one made with a variety of seeds is a winner. Try it with butter curls and Cheddar. Equipment and preparation: you will need a 900g/2lb loaf tin and a free-standing food mixer fixed with the balloon whisk attachment. 450g/1lb gluten-free flour (a blend of potato flour, rice flour, tapioca flour and xanthan gum) 1 tsp salt2 tbsp caster sugar2 tsp fast-action yeast 310ml/10fl oz full-fat milk1 tsp cider vinegar6 tbsp vegetable oil, plus extra for greasing2 free-range eggs, plus 1 free-range egg beaten for egg wash4 tbsp mixed seeds, such as pumpkin, sesame and sunflower seeds, plus extra for finishing 450g/1lb gluten-free flour (a blend of potato flour, rice flour, tapioca flour and xanthan gum) 1 tsp salt 2 tbsp caster sugar 2 tsp fast-action yeast 310ml/10fl oz full-fat milk 1 tsp cider vinegar 6 tbsp vegetable oil, plus extra for greasing 2 free-range eggs, plus 1 free-range egg beaten for egg wash 4 tbsp mixed seeds, such as pumpkin, sesame and sunflower seeds, plus extra for finishing Method Grease and line a 900g/2lb loaf tin.Place the flour into a free-standing food mixer fixed with the balloon whisk attachment. Add the salt, sugar and yeast in three separate piles.Mix together the milk, vinegar, oil, and two eggs in a jug. Pour the liquid into the mixing bowl and add the seeds.Switch on the mixer and whisk the ingredients for about 3-4 minutes.Put the batter into the prepared tin, cover with oiled cling film and leave to prove for about one hour, or until doubled in size.Preheat the oven to 180C/350F/Gas 4. Bake for about 35-45 minutes. Cover with foil after ten minutes.About ten minutes before the end of the cooking time, brush the loaf with egg wash (beaten egg) and sprinkle over the seeds.Remove from the oven, leave to cool on a wire rack. Grease and line a 900g/2lb loaf tin. Grease and line a 900g/2lb loaf tin. Place the flour into a free-standing food mixer fixed with the balloon whisk attachment. Place the flour into a free-standing food mixer fixed with the balloon whisk attachment. Add the salt, sugar and yeast in three separate piles. Add the salt, sugar and yeast in three separate piles. Mix together the milk, vinegar, oil, and two eggs in a jug. Mix together the milk, vinegar, oil, and two eggs in a jug. Pour the liquid into the mixing bowl and add the seeds. Pour the liquid into the mixing bowl and add the seeds. Switch on the mixer and whisk the ingredients for about 3-4 minutes. Switch on the mixer and whisk the ingredients for about 3-4 minutes. Put the batter into the prepared tin, cover with oiled cling film and leave to prove for about one hour, or until doubled in size. Put the batter into the prepared tin, cover with oiled cling film and leave to prove for about one hour, or until doubled in size. Preheat the oven to 180C/350F/Gas 4. Bake for about 35-45 minutes. Cover with foil after ten minutes. Preheat the oven to 180C/350F/Gas 4. Bake for about 35-45 minutes. Cover with foil after ten minutes. About ten minutes before the end of the cooking time, brush the loaf with egg wash (beaten egg) and sprinkle over the seeds. About ten minutes before the end of the cooking time, brush the loaf with egg wash (beaten egg) and sprinkle over the seeds. Remove from the oven, leave to cool on a wire rack. Remove from the oven, leave to cool on a wire rack. Recipe tips If you can’t get hold of gluten-free flour containing xanthan gum, add two teaspoons of xanthan gum to the flour and measure out two teaspoons less than the specified amount. | {
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"title": "Multi-seeded gluten-free bread recipe",
"content": "An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/multi-seeded_wheat-free_24145_16x9.jpg It’s always handy to have a decent wheat-free loaf up your sleeve, and this one made with a variety of seeds is a winner. Try it with butter curls and Cheddar. Equipment and preparation: you will need a 900g/2lb loaf tin and a free-standing food mixer fixed with the balloon whisk attachment. 450g/1lb gluten-free flour (a blend of potato flour, rice flour, tapioca flour and xanthan gum) 1 tsp salt2 tbsp caster sugar2 tsp fast-action yeast 310ml/10fl oz full-fat milk1 tsp cider vinegar6 tbsp vegetable oil, plus extra for greasing2 free-range eggs, plus 1 free-range egg beaten for egg wash4 tbsp mixed seeds, such as pumpkin, sesame and sunflower seeds, plus extra for finishing 450g/1lb gluten-free flour (a blend of potato flour, rice flour, tapioca flour and xanthan gum) 1 tsp salt 2 tbsp caster sugar 2 tsp fast-action yeast 310ml/10fl oz full-fat milk 1 tsp cider vinegar 6 tbsp vegetable oil, plus extra for greasing 2 free-range eggs, plus 1 free-range egg beaten for egg wash 4 tbsp mixed seeds, such as pumpkin, sesame and sunflower seeds, plus extra for finishing Method Grease and line a 900g/2lb loaf tin.Place the flour into a free-standing food mixer fixed with the balloon whisk attachment. Add the salt, sugar and yeast in three separate piles.Mix together the milk, vinegar, oil, and two eggs in a jug. Pour the liquid into the mixing bowl and add the seeds.Switch on the mixer and whisk the ingredients for about 3-4 minutes.Put the batter into the prepared tin, cover with oiled cling film and leave to prove for about one hour, or until doubled in size.Preheat the oven to 180C/350F/Gas 4. Bake for about 35-45 minutes. Cover with foil after ten minutes.About ten minutes before the end of the cooking time, brush the loaf with egg wash (beaten egg) and sprinkle over the seeds.Remove from the oven, leave to cool on a wire rack. Grease and line a 900g/2lb loaf tin. Grease and line a 900g/2lb loaf tin. Place the flour into a free-standing food mixer fixed with the balloon whisk attachment. Place the flour into a free-standing food mixer fixed with the balloon whisk attachment. Add the salt, sugar and yeast in three separate piles. Add the salt, sugar and yeast in three separate piles. Mix together the milk, vinegar, oil, and two eggs in a jug. Mix together the milk, vinegar, oil, and two eggs in a jug. Pour the liquid into the mixing bowl and add the seeds. Pour the liquid into the mixing bowl and add the seeds. Switch on the mixer and whisk the ingredients for about 3-4 minutes. Switch on the mixer and whisk the ingredients for about 3-4 minutes. Put the batter into the prepared tin, cover with oiled cling film and leave to prove for about one hour, or until doubled in size. Put the batter into the prepared tin, cover with oiled cling film and leave to prove for about one hour, or until doubled in size. Preheat the oven to 180C/350F/Gas 4. Bake for about 35-45 minutes. Cover with foil after ten minutes. Preheat the oven to 180C/350F/Gas 4. Bake for about 35-45 minutes. Cover with foil after ten minutes. About ten minutes before the end of the cooking time, brush the loaf with egg wash (beaten egg) and sprinkle over the seeds. About ten minutes before the end of the cooking time, brush the loaf with egg wash (beaten egg) and sprinkle over the seeds. Remove from the oven, leave to cool on a wire rack. Remove from the oven, leave to cool on a wire rack. Recipe tips If you can’t get hold of gluten-free flour containing xanthan gum, add two teaspoons of xanthan gum to the flour and measure out two teaspoons less than the specified amount."
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} | a80ec64d5625ea2dc1b70fa99e01ab282a526a23511eb7fcbec9ad0e94c2d432 | Multi-seed savoury crackers recipe
An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/multi-seed_savoury_03806_16x9.jpg These wholemeal seeded crackers are fantastic topped with cheese or dipped in hummus. 230g/8oz wholemeal flour115g/4oz semolina¾ tsp fine salt (smoked or fleur de sel Guérande if available)55g/2oz sesame seeds55g/2oz flaxseed55g/2oz pumpkin seeds – roughly ground1 tbsp runny honey3½ tbsp vegetable oil, plus extra for greasingground seeds or spices of your choice (optional) 230g/8oz wholemeal flour 115g/4oz semolina ¾ tsp fine salt (smoked or fleur de sel Guérande if available) 55g/2oz sesame seeds 55g/2oz flaxseed 55g/2oz pumpkin seeds – roughly ground 1 tbsp runny honey 3½ tbsp vegetable oil, plus extra for greasing ground seeds or spices of your choice (optional) Method In a large bowl, mix the wholemeal flour, semolina and salt together with the sesame, flax and ground pumpkin seeds. In separate bowl, whisk 210ml/7¼fl oz water with the honey and oil. Stir in to the dry ingredients and mix to a medium-firm dough. Knead the dough for five minutes. Return to the bowl, cover and set aside for 20 minutes.Preheat oven to 180C/375F/Gas 4. Line 2-3 baking trays with non-stick parchment.Oil the work surface and roll the dough out to a thickness of 3mm. Using a ruler and a sharp knife or pizza cutter, cut the dough into rectangles or diamonds, of approximately 5x15cm/2x6in. Place on to the prepared trays close together, but not touching. Spray the crackers with water. At this point you can add a topping if you wish (more ground seeds or spices). You can reknead any left-over scraps, but they will not be as successful as first kneading. Alternatively, put the scraps on a tray and bake them for snacking. Bake the crackers for 15-18 minutes. Turn the oven off, open the door for 30 seconds and close again. Leave the trays in the residual heat of the oven for 10-15 minutes for extra crispness. Transfer to a wire rack to cool. In a large bowl, mix the wholemeal flour, semolina and salt together with the sesame, flax and ground pumpkin seeds. In a large bowl, mix the wholemeal flour, semolina and salt together with the sesame, flax and ground pumpkin seeds. In separate bowl, whisk 210ml/7¼fl oz water with the honey and oil. Stir in to the dry ingredients and mix to a medium-firm dough. In separate bowl, whisk 210ml/7¼fl oz water with the honey and oil. Stir in to the dry ingredients and mix to a medium-firm dough. Knead the dough for five minutes. Return to the bowl, cover and set aside for 20 minutes. Knead the dough for five minutes. Return to the bowl, cover and set aside for 20 minutes. Preheat oven to 180C/375F/Gas 4. Line 2-3 baking trays with non-stick parchment. Preheat oven to 180C/375F/Gas 4. Line 2-3 baking trays with non-stick parchment. Oil the work surface and roll the dough out to a thickness of 3mm. Oil the work surface and roll the dough out to a thickness of 3mm. Using a ruler and a sharp knife or pizza cutter, cut the dough into rectangles or diamonds, of approximately 5x15cm/2x6in. Place on to the prepared trays close together, but not touching. Using a ruler and a sharp knife or pizza cutter, cut the dough into rectangles or diamonds, of approximately 5x15cm/2x6in. Place on to the prepared trays close together, but not touching. Spray the crackers with water. At this point you can add a topping if you wish (more ground seeds or spices). You can reknead any left-over scraps, but they will not be as successful as first kneading. Alternatively, put the scraps on a tray and bake them for snacking. Spray the crackers with water. At this point you can add a topping if you wish (more ground seeds or spices). You can reknead any left-over scraps, but they will not be as successful as first kneading. Alternatively, put the scraps on a tray and bake them for snacking. Bake the crackers for 15-18 minutes. Turn the oven off, open the door for 30 seconds and close again. Leave the trays in the residual heat of the oven for 10-15 minutes for extra crispness. Transfer to a wire rack to cool. Bake the crackers for 15-18 minutes. Turn the oven off, open the door for 30 seconds and close again. Leave the trays in the residual heat of the oven for 10-15 minutes for extra crispness. Transfer to a wire rack to cool. | {
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"title": "Multi-seed savoury crackers recipe",
"content": "An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/multi-seed_savoury_03806_16x9.jpg These wholemeal seeded crackers are fantastic topped with cheese or dipped in hummus. 230g/8oz wholemeal flour115g/4oz semolina¾ tsp fine salt (smoked or fleur de sel Guérande if available)55g/2oz sesame seeds55g/2oz flaxseed55g/2oz pumpkin seeds – roughly ground1 tbsp runny honey3½ tbsp vegetable oil, plus extra for greasingground seeds or spices of your choice (optional) 230g/8oz wholemeal flour 115g/4oz semolina ¾ tsp fine salt (smoked or fleur de sel Guérande if available) 55g/2oz sesame seeds 55g/2oz flaxseed 55g/2oz pumpkin seeds – roughly ground 1 tbsp runny honey 3½ tbsp vegetable oil, plus extra for greasing ground seeds or spices of your choice (optional) Method In a large bowl, mix the wholemeal flour, semolina and salt together with the sesame, flax and ground pumpkin seeds. In separate bowl, whisk 210ml/7¼fl oz water with the honey and oil. Stir in to the dry ingredients and mix to a medium-firm dough. Knead the dough for five minutes. Return to the bowl, cover and set aside for 20 minutes.Preheat oven to 180C/375F/Gas 4. Line 2-3 baking trays with non-stick parchment.Oil the work surface and roll the dough out to a thickness of 3mm. Using a ruler and a sharp knife or pizza cutter, cut the dough into rectangles or diamonds, of approximately 5x15cm/2x6in. Place on to the prepared trays close together, but not touching. Spray the crackers with water. At this point you can add a topping if you wish (more ground seeds or spices). You can reknead any left-over scraps, but they will not be as successful as first kneading. Alternatively, put the scraps on a tray and bake them for snacking. Bake the crackers for 15-18 minutes. Turn the oven off, open the door for 30 seconds and close again. Leave the trays in the residual heat of the oven for 10-15 minutes for extra crispness. Transfer to a wire rack to cool. In a large bowl, mix the wholemeal flour, semolina and salt together with the sesame, flax and ground pumpkin seeds. In a large bowl, mix the wholemeal flour, semolina and salt together with the sesame, flax and ground pumpkin seeds. In separate bowl, whisk 210ml/7¼fl oz water with the honey and oil. Stir in to the dry ingredients and mix to a medium-firm dough. In separate bowl, whisk 210ml/7¼fl oz water with the honey and oil. Stir in to the dry ingredients and mix to a medium-firm dough. Knead the dough for five minutes. Return to the bowl, cover and set aside for 20 minutes. Knead the dough for five minutes. Return to the bowl, cover and set aside for 20 minutes. Preheat oven to 180C/375F/Gas 4. Line 2-3 baking trays with non-stick parchment. Preheat oven to 180C/375F/Gas 4. Line 2-3 baking trays with non-stick parchment. Oil the work surface and roll the dough out to a thickness of 3mm. Oil the work surface and roll the dough out to a thickness of 3mm. Using a ruler and a sharp knife or pizza cutter, cut the dough into rectangles or diamonds, of approximately 5x15cm/2x6in. Place on to the prepared trays close together, but not touching. Using a ruler and a sharp knife or pizza cutter, cut the dough into rectangles or diamonds, of approximately 5x15cm/2x6in. Place on to the prepared trays close together, but not touching. Spray the crackers with water. At this point you can add a topping if you wish (more ground seeds or spices). You can reknead any left-over scraps, but they will not be as successful as first kneading. Alternatively, put the scraps on a tray and bake them for snacking. Spray the crackers with water. At this point you can add a topping if you wish (more ground seeds or spices). You can reknead any left-over scraps, but they will not be as successful as first kneading. Alternatively, put the scraps on a tray and bake them for snacking. Bake the crackers for 15-18 minutes. Turn the oven off, open the door for 30 seconds and close again. Leave the trays in the residual heat of the oven for 10-15 minutes for extra crispness. Transfer to a wire rack to cool. Bake the crackers for 15-18 minutes. Turn the oven off, open the door for 30 seconds and close again. Leave the trays in the residual heat of the oven for 10-15 minutes for extra crispness. Transfer to a wire rack to cool."
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} | 282ded00eda20ebdfe6b4227d89929baea24b7058a3c2b9becb4fc8a3fc90d24 | Hazelnut and parmesan-crusted chicken recipe
An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/hazelnut_and_20767_16x9.jpg As if breaded chicken wasn’t delicious enough, James Martin adds chopped nuts, parmesan, thyme and lemon zest to the breadcrumbs. 4 chicken breasts, boneless and skinless40g/1½oz shelled hazelnuts25g/1oz parmesan, freshly grated, plus extra for serving2 lemons, zested then cut in half2 sprigs thyme, leaves only40g/1½oz Japanese panko breadcrumbs75g/3oz plain floursea salt and freshly ground black pepper2 free-range eggs, beaten250g/9oz butter2 heads Little Gem lettuce, leaves separated 4 chicken breasts, boneless and skinless 40g/1½oz shelled hazelnuts 25g/1oz parmesan, freshly grated, plus extra for serving 2 lemons, zested then cut in half 2 sprigs thyme, leaves only 40g/1½oz Japanese panko breadcrumbs 75g/3oz plain flour sea salt and freshly ground black pepper 2 free-range eggs, beaten 250g/9oz butter 2 heads Little Gem lettuce, leaves separated Method Put the chicken between two pieces of greaseproof paper and flatten using a rolling pin until about 1cm thick.Put the hazelnuts, parmesan, lemon zest and thyme into a food processor and blend to fine crumbs.Add the breadcrumbs and pulse quickly to just break up the crumbs, then tip out onto a plate.Scatter the flour onto a plate and season with salt and black pepper. Dust the chicken in the flour.Put the beaten eggs in a bowl. Dip the chicken into the egg, then into the hazelnut breadcrumbs, making sure to coat each side thoroughly.Heat the butter in a large frying pan, add the chicken breasts and fry until golden-brown - about five minutes on each side - basting with the butter as you go.Drain onto kitchen paper and then finish with a little more parmesan cheese.To serve, lay the chicken escalope on each plate and drizzle over all the remaining butter in the frying pan, then finish with a squeeze of lemon juice.Pile the salad leaves alongside with a wedge of lemon. Put the chicken between two pieces of greaseproof paper and flatten using a rolling pin until about 1cm thick. Put the chicken between two pieces of greaseproof paper and flatten using a rolling pin until about 1cm thick. Put the hazelnuts, parmesan, lemon zest and thyme into a food processor and blend to fine crumbs. Put the hazelnuts, parmesan, lemon zest and thyme into a food processor and blend to fine crumbs. Add the breadcrumbs and pulse quickly to just break up the crumbs, then tip out onto a plate. Add the breadcrumbs and pulse quickly to just break up the crumbs, then tip out onto a plate. Scatter the flour onto a plate and season with salt and black pepper. Dust the chicken in the flour. Scatter the flour onto a plate and season with salt and black pepper. Dust the chicken in the flour. Put the beaten eggs in a bowl. Dip the chicken into the egg, then into the hazelnut breadcrumbs, making sure to coat each side thoroughly. Put the beaten eggs in a bowl. Dip the chicken into the egg, then into the hazelnut breadcrumbs, making sure to coat each side thoroughly. Heat the butter in a large frying pan, add the chicken breasts and fry until golden-brown - about five minutes on each side - basting with the butter as you go. Heat the butter in a large frying pan, add the chicken breasts and fry until golden-brown - about five minutes on each side - basting with the butter as you go. Drain onto kitchen paper and then finish with a little more parmesan cheese. Drain onto kitchen paper and then finish with a little more parmesan cheese. To serve, lay the chicken escalope on each plate and drizzle over all the remaining butter in the frying pan, then finish with a squeeze of lemon juice. To serve, lay the chicken escalope on each plate and drizzle over all the remaining butter in the frying pan, then finish with a squeeze of lemon juice. Pile the salad leaves alongside with a wedge of lemon. Pile the salad leaves alongside with a wedge of lemon. | {
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"title": "Hazelnut and parmesan-crusted chicken recipe",
"content": "An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/hazelnut_and_20767_16x9.jpg As if breaded chicken wasn’t delicious enough, James Martin adds chopped nuts, parmesan, thyme and lemon zest to the breadcrumbs. 4 chicken breasts, boneless and skinless40g/1½oz shelled hazelnuts25g/1oz parmesan, freshly grated, plus extra for serving2 lemons, zested then cut in half2 sprigs thyme, leaves only40g/1½oz Japanese panko breadcrumbs75g/3oz plain floursea salt and freshly ground black pepper2 free-range eggs, beaten250g/9oz butter2 heads Little Gem lettuce, leaves separated 4 chicken breasts, boneless and skinless 40g/1½oz shelled hazelnuts 25g/1oz parmesan, freshly grated, plus extra for serving 2 lemons, zested then cut in half 2 sprigs thyme, leaves only 40g/1½oz Japanese panko breadcrumbs 75g/3oz plain flour sea salt and freshly ground black pepper 2 free-range eggs, beaten 250g/9oz butter 2 heads Little Gem lettuce, leaves separated Method Put the chicken between two pieces of greaseproof paper and flatten using a rolling pin until about 1cm thick.Put the hazelnuts, parmesan, lemon zest and thyme into a food processor and blend to fine crumbs.Add the breadcrumbs and pulse quickly to just break up the crumbs, then tip out onto a plate.Scatter the flour onto a plate and season with salt and black pepper. Dust the chicken in the flour.Put the beaten eggs in a bowl. Dip the chicken into the egg, then into the hazelnut breadcrumbs, making sure to coat each side thoroughly.Heat the butter in a large frying pan, add the chicken breasts and fry until golden-brown - about five minutes on each side - basting with the butter as you go.Drain onto kitchen paper and then finish with a little more parmesan cheese.To serve, lay the chicken escalope on each plate and drizzle over all the remaining butter in the frying pan, then finish with a squeeze of lemon juice.Pile the salad leaves alongside with a wedge of lemon. Put the chicken between two pieces of greaseproof paper and flatten using a rolling pin until about 1cm thick. Put the chicken between two pieces of greaseproof paper and flatten using a rolling pin until about 1cm thick. Put the hazelnuts, parmesan, lemon zest and thyme into a food processor and blend to fine crumbs. Put the hazelnuts, parmesan, lemon zest and thyme into a food processor and blend to fine crumbs. Add the breadcrumbs and pulse quickly to just break up the crumbs, then tip out onto a plate. Add the breadcrumbs and pulse quickly to just break up the crumbs, then tip out onto a plate. Scatter the flour onto a plate and season with salt and black pepper. Dust the chicken in the flour. Scatter the flour onto a plate and season with salt and black pepper. Dust the chicken in the flour. Put the beaten eggs in a bowl. Dip the chicken into the egg, then into the hazelnut breadcrumbs, making sure to coat each side thoroughly. Put the beaten eggs in a bowl. Dip the chicken into the egg, then into the hazelnut breadcrumbs, making sure to coat each side thoroughly. Heat the butter in a large frying pan, add the chicken breasts and fry until golden-brown - about five minutes on each side - basting with the butter as you go. Heat the butter in a large frying pan, add the chicken breasts and fry until golden-brown - about five minutes on each side - basting with the butter as you go. Drain onto kitchen paper and then finish with a little more parmesan cheese. Drain onto kitchen paper and then finish with a little more parmesan cheese. To serve, lay the chicken escalope on each plate and drizzle over all the remaining butter in the frying pan, then finish with a squeeze of lemon juice. To serve, lay the chicken escalope on each plate and drizzle over all the remaining butter in the frying pan, then finish with a squeeze of lemon juice. Pile the salad leaves alongside with a wedge of lemon. Pile the salad leaves alongside with a wedge of lemon."
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} | 61bb563c58232a6f2ef46c88cad32a739a283da83afdee7fb1444f454e3ed073 | Roasted aubergine with walnut salsa recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_aubergine_with_99135_16x9.jpg Ottolenghi's stuffed aubergine recipe makes a stunning vegetarian main course, or it would be a great accompaniment to marinated grilled lamb. 2 large aubergines4 tbsp olive oilcoarse sea salt and freshly ground black pepper 2 large aubergines 4 tbsp olive oil coarse sea salt and freshly ground black pepper 85g/3oz walnuts, chopped60g/2¼oz pickled walnuts, chopped1 tbsp walnut pickling liquid2 tbsp cider vinegar1 garlic clove, crushed¼ tsp chilli flakes2 tsp walnut oil1 tbsp chopped parsley1 tbsp chopped coriander75g/2¾oz goats’ cheese, crumbledseeds from ½ pomegranate 85g/3oz walnuts, chopped 60g/2¼oz pickled walnuts, chopped 1 tbsp walnut pickling liquid 2 tbsp cider vinegar 1 garlic clove, crushed ¼ tsp chilli flakes 2 tsp walnut oil 1 tbsp chopped parsley 1 tbsp chopped coriander 75g/2¾oz goats’ cheese, crumbled seeds from ½ pomegranate Method Preheat the oven to 230C/450F/Gas 8. Cut both the aubergines in half lengthways and score the flesh in a criss-cross pattern. Brush the flesh liberally with the oil then sprinkle with 1½ teaspoons of salt and some freshly ground black pepper. Place on a baking tray, flesh-side up, and roast in the oven for about 40 minutes, or until the flesh is cooked through and turns a dark golden-brown.Meanwhile, make the salsa. Mix together the walnuts, walnut pickling liquid, vinegar, garlic, chilli, walnut oil, parsley and half the coriander with one teaspoon of salt. Spoon the salsa over the aubergines as soon as they come out of the oven and leave to cool completely. Just before serving, sprinkle the remaining coriander on top along with the goats’ cheese and pomegranate seeds. Preheat the oven to 230C/450F/Gas 8. Cut both the aubergines in half lengthways and score the flesh in a criss-cross pattern. Brush the flesh liberally with the oil then sprinkle with 1½ teaspoons of salt and some freshly ground black pepper. Place on a baking tray, flesh-side up, and roast in the oven for about 40 minutes, or until the flesh is cooked through and turns a dark golden-brown. Preheat the oven to 230C/450F/Gas 8. Cut both the aubergines in half lengthways and score the flesh in a criss-cross pattern. Brush the flesh liberally with the oil then sprinkle with 1½ teaspoons of salt and some freshly ground black pepper. Place on a baking tray, flesh-side up, and roast in the oven for about 40 minutes, or until the flesh is cooked through and turns a dark golden-brown. Meanwhile, make the salsa. Mix together the walnuts, walnut pickling liquid, vinegar, garlic, chilli, walnut oil, parsley and half the coriander with one teaspoon of salt. Meanwhile, make the salsa. Mix together the walnuts, walnut pickling liquid, vinegar, garlic, chilli, walnut oil, parsley and half the coriander with one teaspoon of salt. Spoon the salsa over the aubergines as soon as they come out of the oven and leave to cool completely. Just before serving, sprinkle the remaining coriander on top along with the goats’ cheese and pomegranate seeds. Spoon the salsa over the aubergines as soon as they come out of the oven and leave to cool completely. Just before serving, sprinkle the remaining coriander on top along with the goats’ cheese and pomegranate seeds. | {
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"title": "Roasted aubergine with walnut salsa recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_aubergine_with_99135_16x9.jpg Ottolenghi's stuffed aubergine recipe makes a stunning vegetarian main course, or it would be a great accompaniment to marinated grilled lamb. 2 large aubergines4 tbsp olive oilcoarse sea salt and freshly ground black pepper 2 large aubergines 4 tbsp olive oil coarse sea salt and freshly ground black pepper 85g/3oz walnuts, chopped60g/2¼oz pickled walnuts, chopped1 tbsp walnut pickling liquid2 tbsp cider vinegar1 garlic clove, crushed¼ tsp chilli flakes2 tsp walnut oil1 tbsp chopped parsley1 tbsp chopped coriander75g/2¾oz goats’ cheese, crumbledseeds from ½ pomegranate 85g/3oz walnuts, chopped 60g/2¼oz pickled walnuts, chopped 1 tbsp walnut pickling liquid 2 tbsp cider vinegar 1 garlic clove, crushed ¼ tsp chilli flakes 2 tsp walnut oil 1 tbsp chopped parsley 1 tbsp chopped coriander 75g/2¾oz goats’ cheese, crumbled seeds from ½ pomegranate Method Preheat the oven to 230C/450F/Gas 8. Cut both the aubergines in half lengthways and score the flesh in a criss-cross pattern. Brush the flesh liberally with the oil then sprinkle with 1½ teaspoons of salt and some freshly ground black pepper. Place on a baking tray, flesh-side up, and roast in the oven for about 40 minutes, or until the flesh is cooked through and turns a dark golden-brown.Meanwhile, make the salsa. Mix together the walnuts, walnut pickling liquid, vinegar, garlic, chilli, walnut oil, parsley and half the coriander with one teaspoon of salt. Spoon the salsa over the aubergines as soon as they come out of the oven and leave to cool completely. Just before serving, sprinkle the remaining coriander on top along with the goats’ cheese and pomegranate seeds. Preheat the oven to 230C/450F/Gas 8. Cut both the aubergines in half lengthways and score the flesh in a criss-cross pattern. Brush the flesh liberally with the oil then sprinkle with 1½ teaspoons of salt and some freshly ground black pepper. Place on a baking tray, flesh-side up, and roast in the oven for about 40 minutes, or until the flesh is cooked through and turns a dark golden-brown. Preheat the oven to 230C/450F/Gas 8. Cut both the aubergines in half lengthways and score the flesh in a criss-cross pattern. Brush the flesh liberally with the oil then sprinkle with 1½ teaspoons of salt and some freshly ground black pepper. Place on a baking tray, flesh-side up, and roast in the oven for about 40 minutes, or until the flesh is cooked through and turns a dark golden-brown. Meanwhile, make the salsa. Mix together the walnuts, walnut pickling liquid, vinegar, garlic, chilli, walnut oil, parsley and half the coriander with one teaspoon of salt. Meanwhile, make the salsa. Mix together the walnuts, walnut pickling liquid, vinegar, garlic, chilli, walnut oil, parsley and half the coriander with one teaspoon of salt. Spoon the salsa over the aubergines as soon as they come out of the oven and leave to cool completely. Just before serving, sprinkle the remaining coriander on top along with the goats’ cheese and pomegranate seeds. Spoon the salsa over the aubergines as soon as they come out of the oven and leave to cool completely. Just before serving, sprinkle the remaining coriander on top along with the goats’ cheese and pomegranate seeds."
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} | 1c5faecfead6673c2144bab3e767ec56197198920195aea55d4d10279ff5a5a9 | Spelt with blackberries, beets and walnuts recipe
Spelt with blackberries, beets, walnuts and buttermilk dressing An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spelt_with_blackberries_27220_16x9.jpg Make the most of delicious blackberries and beets with this simple spelt salad. 150g/5½oz pearled spelt 2½ tbsp olive oil ½ lemon, juice only 1 tsp white balsamic vinegar ½ red onion, very thinly sliced 1 tsp ground coriander 1 tsp cayenne pepper 35g/1¼oz walnut pieces 2 cooked beetroots, cut into matchsticks 150g/5½oz blackberries 1 tbsp chopped dill fronds 1 tbsp chopped coriander leaves salt and freshly ground black pepper 150g/5½oz pearled spelt 2½ tbsp olive oil ½ lemon, juice only 1 tsp white balsamic vinegar ½ red onion, very thinly sliced 1 tsp ground coriander 1 tsp cayenne pepper 35g/1¼oz walnut pieces 2 cooked beetroots, cut into matchsticks 150g/5½oz blackberries 1 tbsp chopped dill fronds 1 tbsp chopped coriander leaves salt and freshly ground black pepper 200ml/7fl oz buttermilk smidgen of Dijon mustard pinch of caster sugar 1 garlic clove, crushed 2 tbsp extra virgin olive oil 200ml/7fl oz buttermilk smidgen of Dijon mustard pinch of caster sugar 1 garlic clove, crushed 2 tbsp extra virgin olive oil Method Cook the spelt in boiling water until tender (this should take 20–25 minutes, but check the packet instructions). Drain and run cold water through it. Shake off the excess water and put into a serving bowl with 2 tbsp olive oil, lemon juice and vinegar. Season with salt and pepper. Heat the remaining olive oil and cook the onion until it has just lost its rawness, then add the spices and cook for another 2 minutes. Add this to the spelt. Toast the walnut pieces in the same pan for a minute or so, until they smell aromatic. Tip them into the bowl along with all the remaining ingredients and gently toss together. For the dressing, mix all of the ingredients together. Check for seasoning.Drizzle the spelt with some of the buttermilk dressing and serve the rest in a jug alongside. Cook the spelt in boiling water until tender (this should take 20–25 minutes, but check the packet instructions). Drain and run cold water through it. Shake off the excess water and put into a serving bowl with 2 tbsp olive oil, lemon juice and vinegar. Season with salt and pepper. Cook the spelt in boiling water until tender (this should take 20–25 minutes, but check the packet instructions). Drain and run cold water through it. Shake off the excess water and put into a serving bowl with 2 tbsp olive oil, lemon juice and vinegar. Season with salt and pepper. Heat the remaining olive oil and cook the onion until it has just lost its rawness, then add the spices and cook for another 2 minutes. Add this to the spelt. Toast the walnut pieces in the same pan for a minute or so, until they smell aromatic. Tip them into the bowl along with all the remaining ingredients and gently toss together. Heat the remaining olive oil and cook the onion until it has just lost its rawness, then add the spices and cook for another 2 minutes. Add this to the spelt. Toast the walnut pieces in the same pan for a minute or so, until they smell aromatic. Tip them into the bowl along with all the remaining ingredients and gently toss together. For the dressing, mix all of the ingredients together. Check for seasoning. For the dressing, mix all of the ingredients together. Check for seasoning. Drizzle the spelt with some of the buttermilk dressing and serve the rest in a jug alongside. Drizzle the spelt with some of the buttermilk dressing and serve the rest in a jug alongside. | {
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"title": "Spelt with blackberries, beets and walnuts recipe",
"content": "Spelt with blackberries, beets, walnuts and buttermilk dressing An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spelt_with_blackberries_27220_16x9.jpg Make the most of delicious blackberries and beets with this simple spelt salad. 150g/5½oz pearled spelt 2½ tbsp olive oil ½ lemon, juice only 1 tsp white balsamic vinegar ½ red onion, very thinly sliced 1 tsp ground coriander 1 tsp cayenne pepper 35g/1¼oz walnut pieces 2 cooked beetroots, cut into matchsticks 150g/5½oz blackberries 1 tbsp chopped dill fronds 1 tbsp chopped coriander leaves salt and freshly ground black pepper 150g/5½oz pearled spelt 2½ tbsp olive oil ½ lemon, juice only 1 tsp white balsamic vinegar ½ red onion, very thinly sliced 1 tsp ground coriander 1 tsp cayenne pepper 35g/1¼oz walnut pieces 2 cooked beetroots, cut into matchsticks 150g/5½oz blackberries 1 tbsp chopped dill fronds 1 tbsp chopped coriander leaves salt and freshly ground black pepper 200ml/7fl oz buttermilk smidgen of Dijon mustard pinch of caster sugar 1 garlic clove, crushed 2 tbsp extra virgin olive oil 200ml/7fl oz buttermilk smidgen of Dijon mustard pinch of caster sugar 1 garlic clove, crushed 2 tbsp extra virgin olive oil Method Cook the spelt in boiling water until tender (this should take 20–25 minutes, but check the packet instructions). Drain and run cold water through it. Shake off the excess water and put into a serving bowl with 2 tbsp olive oil, lemon juice and vinegar. Season with salt and pepper. Heat the remaining olive oil and cook the onion until it has just lost its rawness, then add the spices and cook for another 2 minutes. Add this to the spelt. Toast the walnut pieces in the same pan for a minute or so, until they smell aromatic. Tip them into the bowl along with all the remaining ingredients and gently toss together. For the dressing, mix all of the ingredients together. Check for seasoning.Drizzle the spelt with some of the buttermilk dressing and serve the rest in a jug alongside. Cook the spelt in boiling water until tender (this should take 20–25 minutes, but check the packet instructions). Drain and run cold water through it. Shake off the excess water and put into a serving bowl with 2 tbsp olive oil, lemon juice and vinegar. Season with salt and pepper. Cook the spelt in boiling water until tender (this should take 20–25 minutes, but check the packet instructions). Drain and run cold water through it. Shake off the excess water and put into a serving bowl with 2 tbsp olive oil, lemon juice and vinegar. Season with salt and pepper. Heat the remaining olive oil and cook the onion until it has just lost its rawness, then add the spices and cook for another 2 minutes. Add this to the spelt. Toast the walnut pieces in the same pan for a minute or so, until they smell aromatic. Tip them into the bowl along with all the remaining ingredients and gently toss together. Heat the remaining olive oil and cook the onion until it has just lost its rawness, then add the spices and cook for another 2 minutes. Add this to the spelt. Toast the walnut pieces in the same pan for a minute or so, until they smell aromatic. Tip them into the bowl along with all the remaining ingredients and gently toss together. For the dressing, mix all of the ingredients together. Check for seasoning. For the dressing, mix all of the ingredients together. Check for seasoning. Drizzle the spelt with some of the buttermilk dressing and serve the rest in a jug alongside. Drizzle the spelt with some of the buttermilk dressing and serve the rest in a jug alongside."
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} | d86aa65a3565a24ac864c93c66428d5ee96f7eae9e11779c00e06f2d685c02ab | Dukkah recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/egyptiandukkah_13892_16x9.jpg The traditional use for dukkah is as a dip – it is especially good with hard-boiled eggs and red peppers. Use as a seasoning to sprinkle over grilled vegetables, meat and fish or mix with oil and brush over hot flatbreads. 75g/2¾oz nuts 2 tbsp coriander seeds1 tbsp cumin seeds½ tsp fennel seeds30–50g/1–1¾oz sesame seeds, to taste1½ tsp sea salt flakes 75g/2¾oz nuts 2 tbsp coriander seeds 1 tbsp cumin seeds ½ tsp fennel seeds 30–50g/1–1¾oz sesame seeds, to taste 1½ tsp sea salt flakes Method Preheat the oven to 180C/160C Fan/Gas 4. Put the nuts on a baking tray and toast in the oven. Tip into a small food processor. Toast the coriander and cumin seeds on the baking tray or in a frying pan on the hob for a couple of minutes, until the smell of their fragrant oils is released by the heat. Add to the nuts. Toast the sesame seeds in the same way for a couple of minutes, until they are lightly brown. Add to the nuts along with the sea salt. Pulse the mixture in the food processor until it is a rough, sandy texture rather than a paste. Store in a jar in a cool place. Preheat the oven to 180C/160C Fan/Gas 4. Put the nuts on a baking tray and toast in the oven. Tip into a small food processor. Preheat the oven to 180C/160C Fan/Gas 4. Put the nuts on a baking tray and toast in the oven. Tip into a small food processor. Toast the coriander and cumin seeds on the baking tray or in a frying pan on the hob for a couple of minutes, until the smell of their fragrant oils is released by the heat. Add to the nuts. Toast the coriander and cumin seeds on the baking tray or in a frying pan on the hob for a couple of minutes, until the smell of their fragrant oils is released by the heat. Add to the nuts. Toast the sesame seeds in the same way for a couple of minutes, until they are lightly brown. Add to the nuts along with the sea salt. Toast the sesame seeds in the same way for a couple of minutes, until they are lightly brown. Add to the nuts along with the sea salt. Pulse the mixture in the food processor until it is a rough, sandy texture rather than a paste. Store in a jar in a cool place. Pulse the mixture in the food processor until it is a rough, sandy texture rather than a paste. Store in a jar in a cool place. | {
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"title": "Dukkah 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/egyptiandukkah_13892_16x9.jpg The traditional use for dukkah is as a dip – it is especially good with hard-boiled eggs and red peppers. Use as a seasoning to sprinkle over grilled vegetables, meat and fish or mix with oil and brush over hot flatbreads. 75g/2¾oz nuts 2 tbsp coriander seeds1 tbsp cumin seeds½ tsp fennel seeds30–50g/1–1¾oz sesame seeds, to taste1½ tsp sea salt flakes 75g/2¾oz nuts 2 tbsp coriander seeds 1 tbsp cumin seeds ½ tsp fennel seeds 30–50g/1–1¾oz sesame seeds, to taste 1½ tsp sea salt flakes Method Preheat the oven to 180C/160C Fan/Gas 4. Put the nuts on a baking tray and toast in the oven. Tip into a small food processor. Toast the coriander and cumin seeds on the baking tray or in a frying pan on the hob for a couple of minutes, until the smell of their fragrant oils is released by the heat. Add to the nuts. Toast the sesame seeds in the same way for a couple of minutes, until they are lightly brown. Add to the nuts along with the sea salt. Pulse the mixture in the food processor until it is a rough, sandy texture rather than a paste. Store in a jar in a cool place. Preheat the oven to 180C/160C Fan/Gas 4. Put the nuts on a baking tray and toast in the oven. Tip into a small food processor. Preheat the oven to 180C/160C Fan/Gas 4. Put the nuts on a baking tray and toast in the oven. Tip into a small food processor. Toast the coriander and cumin seeds on the baking tray or in a frying pan on the hob for a couple of minutes, until the smell of their fragrant oils is released by the heat. Add to the nuts. Toast the coriander and cumin seeds on the baking tray or in a frying pan on the hob for a couple of minutes, until the smell of their fragrant oils is released by the heat. Add to the nuts. Toast the sesame seeds in the same way for a couple of minutes, until they are lightly brown. Add to the nuts along with the sea salt. Toast the sesame seeds in the same way for a couple of minutes, until they are lightly brown. Add to the nuts along with the sea salt. Pulse the mixture in the food processor until it is a rough, sandy texture rather than a paste. Store in a jar in a cool place. Pulse the mixture in the food processor until it is a rough, sandy texture rather than a paste. Store in a jar in a cool place."
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} | 99a7e05abcbee7752a68778ce965088a63cbca13dfb8e033325ff4365e142f6e | Peanut chicken stir-fry noodles recipe
An average of 4.4 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peanut_chicken_stir-fry_26482_16x9.jpg Make the spicy peanut sauce and sweet chilli dressing in advance to get ahead on this delicious chicken stir-fry. Each serving provides 855 kcal, 50g protein, 90g carbohydrates (of which 43g sugars), 31g fat (of which 5g saturates), 10.5g fibre and 2.9g salt. 3 tbsp crunchy peanut butter2 tbsp tahini3 tbsp soy sauce3 garlic cloves, grated2.5cm/1in piece fresh ginger, grated2 tbsp honey1 tbsp Sriracha hot sauce1 tbsp rice wine vinegar 3 tbsp crunchy peanut butter 2 tbsp tahini 3 tbsp soy sauce 3 garlic cloves, grated 2.5cm/1in piece fresh ginger, grated 2 tbsp honey 1 tbsp Sriracha hot sauce 1 tbsp rice wine vinegar 750g/1lb 10oz fresh udon noodles (or 3 x 250g/9oz pouches)2 tbsp vegetable oil3 large skinless, boneless chicken breasts, thinly sliced½ tsp Sichuan peppercorns, crushed2 carrots, peeled and cut into thin strips200g/7oz mangetout1 tsp sesame oil4 spring onions, finely sliced on an angle 750g/1lb 10oz fresh udon noodles (or 3 x 250g/9oz pouches) 2 tbsp vegetable oil 3 large skinless, boneless chicken breasts, thinly sliced ½ tsp Sichuan peppercorns, crushed 2 carrots, peeled and cut into thin strips 200g/7oz mangetout 1 tsp sesame oil 4 spring onions, finely sliced on an angle 100g/3½oz caster sugar50ml/2fl oz red wine vinegar1 tbsp chilli oil2 tbsp finely chopped mint leaves 100g/3½oz caster sugar 50ml/2fl oz red wine vinegar 1 tbsp chilli oil 2 tbsp finely chopped mint leaves 50g/1¾oz roasted peanuts, roughly chopped½ cucumber, finely sliced 50g/1¾oz roasted peanuts, roughly chopped ½ cucumber, finely sliced Method For the peanut sauce, mix all the ingredients together in a bowl with 3 tablespoons of water until evenly combined. Set aside.For the chicken noodles, bring a pan of salted water to the boil. Add the noodles, bring back to a simmer and cook for 1–1 minutes, or until tender. Drain in a colander, keeping back some of the cooking water. Cool the noodles under cold running water and set aside.For the chilli dressing, dissolve the sugar in the wine vinegar in a small pan over a low heat, stirring often. Increase the heat, bring to the boil, and simmer for 3–4 minutes. Take off the heat and stir in the chilli oil. Allow to cool completely, then stir in the mint.For the chicken noodles, heat 1 tablespoon of the oil in a large wok over a high heat until smoking. Add half of the chicken with half of the Sichuan peppercorns, and stir fry for 2 minutes, or until it is browned all over and just cooked. Remove and set aside on a plate. Repeat with the remaining chicken and peppercorns (but don’t use any more oil).Once all the chicken is cooked and set aside on a plate, add the remaining oil to the wok and return to a high heat. When it is smoking, add the carrots, mangetout and sesame oil and stir-fry for 1 minute.Add the spring onions, noodles, peanut sauce and chicken to the wok, along with a few tablespoonfuls of the reserved noodle cooking water, and stir-fry for 3–4 minutes. Add half of the peanuts and mix well. Serve in warmed bowls, topped with more peanuts, sliced cucumber and a drizzle of chilli dressing. For the peanut sauce, mix all the ingredients together in a bowl with 3 tablespoons of water until evenly combined. Set aside. For the peanut sauce, mix all the ingredients together in a bowl with 3 tablespoons of water until evenly combined. Set aside. For the chicken noodles, bring a pan of salted water to the boil. Add the noodles, bring back to a simmer and cook for 1–1 minutes, or until tender. Drain in a colander, keeping back some of the cooking water. Cool the noodles under cold running water and set aside. For the chicken noodles, bring a pan of salted water to the boil. Add the noodles, bring back to a simmer and cook for 1–1 minutes, or until tender. Drain in a colander, keeping back some of the cooking water. Cool the noodles under cold running water and set aside. For the chilli dressing, dissolve the sugar in the wine vinegar in a small pan over a low heat, stirring often. Increase the heat, bring to the boil, and simmer for 3–4 minutes. Take off the heat and stir in the chilli oil. Allow to cool completely, then stir in the mint. For the chilli dressing, dissolve the sugar in the wine vinegar in a small pan over a low heat, stirring often. Increase the heat, bring to the boil, and simmer for 3–4 minutes. Take off the heat and stir in the chilli oil. Allow to cool completely, then stir in the mint. For the chicken noodles, heat 1 tablespoon of the oil in a large wok over a high heat until smoking. Add half of the chicken with half of the Sichuan peppercorns, and stir fry for 2 minutes, or until it is browned all over and just cooked. Remove and set aside on a plate. Repeat with the remaining chicken and peppercorns (but don’t use any more oil). For the chicken noodles, heat 1 tablespoon of the oil in a large wok over a high heat until smoking. Add half of the chicken with half of the Sichuan peppercorns, and stir fry for 2 minutes, or until it is browned all over and just cooked. Remove and set aside on a plate. Repeat with the remaining chicken and peppercorns (but don’t use any more oil). Once all the chicken is cooked and set aside on a plate, add the remaining oil to the wok and return to a high heat. When it is smoking, add the carrots, mangetout and sesame oil and stir-fry for 1 minute. Once all the chicken is cooked and set aside on a plate, add the remaining oil to the wok and return to a high heat. When it is smoking, add the carrots, mangetout and sesame oil and stir-fry for 1 minute. Add the spring onions, noodles, peanut sauce and chicken to the wok, along with a few tablespoonfuls of the reserved noodle cooking water, and stir-fry for 3–4 minutes. Add half of the peanuts and mix well. Add the spring onions, noodles, peanut sauce and chicken to the wok, along with a few tablespoonfuls of the reserved noodle cooking water, and stir-fry for 3–4 minutes. Add half of the peanuts and mix well. Serve in warmed bowls, topped with more peanuts, sliced cucumber and a drizzle of chilli dressing. Serve in warmed bowls, topped with more peanuts, sliced cucumber and a drizzle of chilli dressing. | {
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"url": "https://www.bbc.co.uk/food/recipes/peanut_chicken_stir-fry_26482",
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"title": "Peanut chicken stir-fry noodles 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/peanut_chicken_stir-fry_26482_16x9.jpg Make the spicy peanut sauce and sweet chilli dressing in advance to get ahead on this delicious chicken stir-fry. Each serving provides 855 kcal, 50g protein, 90g carbohydrates (of which 43g sugars), 31g fat (of which 5g saturates), 10.5g fibre and 2.9g salt. 3 tbsp crunchy peanut butter2 tbsp tahini3 tbsp soy sauce3 garlic cloves, grated2.5cm/1in piece fresh ginger, grated2 tbsp honey1 tbsp Sriracha hot sauce1 tbsp rice wine vinegar 3 tbsp crunchy peanut butter 2 tbsp tahini 3 tbsp soy sauce 3 garlic cloves, grated 2.5cm/1in piece fresh ginger, grated 2 tbsp honey 1 tbsp Sriracha hot sauce 1 tbsp rice wine vinegar 750g/1lb 10oz fresh udon noodles (or 3 x 250g/9oz pouches)2 tbsp vegetable oil3 large skinless, boneless chicken breasts, thinly sliced½ tsp Sichuan peppercorns, crushed2 carrots, peeled and cut into thin strips200g/7oz mangetout1 tsp sesame oil4 spring onions, finely sliced on an angle 750g/1lb 10oz fresh udon noodles (or 3 x 250g/9oz pouches) 2 tbsp vegetable oil 3 large skinless, boneless chicken breasts, thinly sliced ½ tsp Sichuan peppercorns, crushed 2 carrots, peeled and cut into thin strips 200g/7oz mangetout 1 tsp sesame oil 4 spring onions, finely sliced on an angle 100g/3½oz caster sugar50ml/2fl oz red wine vinegar1 tbsp chilli oil2 tbsp finely chopped mint leaves 100g/3½oz caster sugar 50ml/2fl oz red wine vinegar 1 tbsp chilli oil 2 tbsp finely chopped mint leaves 50g/1¾oz roasted peanuts, roughly chopped½ cucumber, finely sliced 50g/1¾oz roasted peanuts, roughly chopped ½ cucumber, finely sliced Method For the peanut sauce, mix all the ingredients together in a bowl with 3 tablespoons of water until evenly combined. Set aside.For the chicken noodles, bring a pan of salted water to the boil. Add the noodles, bring back to a simmer and cook for 1–1 minutes, or until tender. Drain in a colander, keeping back some of the cooking water. Cool the noodles under cold running water and set aside.For the chilli dressing, dissolve the sugar in the wine vinegar in a small pan over a low heat, stirring often. Increase the heat, bring to the boil, and simmer for 3–4 minutes. Take off the heat and stir in the chilli oil. Allow to cool completely, then stir in the mint.For the chicken noodles, heat 1 tablespoon of the oil in a large wok over a high heat until smoking. Add half of the chicken with half of the Sichuan peppercorns, and stir fry for 2 minutes, or until it is browned all over and just cooked. Remove and set aside on a plate. Repeat with the remaining chicken and peppercorns (but don’t use any more oil).Once all the chicken is cooked and set aside on a plate, add the remaining oil to the wok and return to a high heat. When it is smoking, add the carrots, mangetout and sesame oil and stir-fry for 1 minute.Add the spring onions, noodles, peanut sauce and chicken to the wok, along with a few tablespoonfuls of the reserved noodle cooking water, and stir-fry for 3–4 minutes. Add half of the peanuts and mix well. Serve in warmed bowls, topped with more peanuts, sliced cucumber and a drizzle of chilli dressing. For the peanut sauce, mix all the ingredients together in a bowl with 3 tablespoons of water until evenly combined. Set aside. For the peanut sauce, mix all the ingredients together in a bowl with 3 tablespoons of water until evenly combined. Set aside. For the chicken noodles, bring a pan of salted water to the boil. Add the noodles, bring back to a simmer and cook for 1–1 minutes, or until tender. Drain in a colander, keeping back some of the cooking water. Cool the noodles under cold running water and set aside. For the chicken noodles, bring a pan of salted water to the boil. Add the noodles, bring back to a simmer and cook for 1–1 minutes, or until tender. Drain in a colander, keeping back some of the cooking water. Cool the noodles under cold running water and set aside. For the chilli dressing, dissolve the sugar in the wine vinegar in a small pan over a low heat, stirring often. Increase the heat, bring to the boil, and simmer for 3–4 minutes. Take off the heat and stir in the chilli oil. Allow to cool completely, then stir in the mint. For the chilli dressing, dissolve the sugar in the wine vinegar in a small pan over a low heat, stirring often. Increase the heat, bring to the boil, and simmer for 3–4 minutes. Take off the heat and stir in the chilli oil. Allow to cool completely, then stir in the mint. For the chicken noodles, heat 1 tablespoon of the oil in a large wok over a high heat until smoking. Add half of the chicken with half of the Sichuan peppercorns, and stir fry for 2 minutes, or until it is browned all over and just cooked. Remove and set aside on a plate. Repeat with the remaining chicken and peppercorns (but don’t use any more oil). For the chicken noodles, heat 1 tablespoon of the oil in a large wok over a high heat until smoking. Add half of the chicken with half of the Sichuan peppercorns, and stir fry for 2 minutes, or until it is browned all over and just cooked. Remove and set aside on a plate. Repeat with the remaining chicken and peppercorns (but don’t use any more oil). Once all the chicken is cooked and set aside on a plate, add the remaining oil to the wok and return to a high heat. When it is smoking, add the carrots, mangetout and sesame oil and stir-fry for 1 minute. Once all the chicken is cooked and set aside on a plate, add the remaining oil to the wok and return to a high heat. When it is smoking, add the carrots, mangetout and sesame oil and stir-fry for 1 minute. Add the spring onions, noodles, peanut sauce and chicken to the wok, along with a few tablespoonfuls of the reserved noodle cooking water, and stir-fry for 3–4 minutes. Add half of the peanuts and mix well. Add the spring onions, noodles, peanut sauce and chicken to the wok, along with a few tablespoonfuls of the reserved noodle cooking water, and stir-fry for 3–4 minutes. Add half of the peanuts and mix well. Serve in warmed bowls, topped with more peanuts, sliced cucumber and a drizzle of chilli dressing. Serve in warmed bowls, topped with more peanuts, sliced cucumber and a drizzle of chilli dressing."
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} | 9be424b8690f6d86d6b5a4c6cb394e38304ddd6c7cddb6b9cbd9e7070d4eb1e9 | Paul's apple and blackberry crumble recipe
An average of 4.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_and_blackberry_33697_16x9.jpg Paul Hollywood adds a twist to the traditional apple crumble topping with the addition of seeds, oats and shony, a sweet and salty powdered seaweed. Serve with custard, cream or ice cream. Equipment and preparation: for this recipe you will need a 20x25cm/8x10in ovenproof dish. 500g/1lb 2oz cooking apples, peeled, cored and sliced25g/1oz butter 75g/2½oz caster sugar 250g/9oz blackberries 500g/1lb 2oz cooking apples, peeled, cored and sliced 25g/1oz butter 75g/2½oz caster sugar 250g/9oz blackberries 100g/3½oz plain wholemeal flour75g/2½oz porridge oats2 tsp shony (powdered seaweed)100g/3½oz soft dark brown sugar75g/2½oz unsalted butter, chilled, cut into roughly 1cm/½in cubes25g/1oz sunflower seeds15g/½oz pumpkin seeds 100g/3½oz plain wholemeal flour 75g/2½oz porridge oats 2 tsp shony (powdered seaweed) 100g/3½oz soft dark brown sugar 75g/2½oz unsalted butter, chilled, cut into roughly 1cm/½in cubes 25g/1oz sunflower seeds 15g/½oz pumpkin seeds Method Preheat the oven to 180C/350F/Gas 4. For the filling, put the apples, butter and sugar in a pan. Cook over a medium heat for about 10 minutes, stirring from time to time, until the sugar has dissolved and the fruit is just beginning to collapse. Taste and add more sugar if required. Stir in the blackberries and transfer the mixture to an oven dish and set aside. To make the crumble topping, combine the flour, oats, powdered seaweed and sugar in a bowl. Add the butter and rub in lightly with your fingertips until the mix resembles coarse breadcrumbs. Using a pestle and mortar or a small food processor, crush the seeds so they break down a little. Do not reduce them to a fine powder. Stir the crushed seeds into the crumble mixture.Spoon the crumble mixture over the filling. Bake for 35-40 minutes, or until golden-brown and bubbling. Leave to settle for about 10 minutes before serving. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the filling, put the apples, butter and sugar in a pan. Cook over a medium heat for about 10 minutes, stirring from time to time, until the sugar has dissolved and the fruit is just beginning to collapse. Taste and add more sugar if required. Stir in the blackberries and transfer the mixture to an oven dish and set aside. For the filling, put the apples, butter and sugar in a pan. Cook over a medium heat for about 10 minutes, stirring from time to time, until the sugar has dissolved and the fruit is just beginning to collapse. Taste and add more sugar if required. Stir in the blackberries and transfer the mixture to an oven dish and set aside. To make the crumble topping, combine the flour, oats, powdered seaweed and sugar in a bowl. Add the butter and rub in lightly with your fingertips until the mix resembles coarse breadcrumbs. To make the crumble topping, combine the flour, oats, powdered seaweed and sugar in a bowl. Add the butter and rub in lightly with your fingertips until the mix resembles coarse breadcrumbs. Using a pestle and mortar or a small food processor, crush the seeds so they break down a little. Do not reduce them to a fine powder. Stir the crushed seeds into the crumble mixture. Using a pestle and mortar or a small food processor, crush the seeds so they break down a little. Do not reduce them to a fine powder. Stir the crushed seeds into the crumble mixture. Spoon the crumble mixture over the filling. Bake for 35-40 minutes, or until golden-brown and bubbling. Leave to settle for about 10 minutes before serving. Spoon the crumble mixture over the filling. Bake for 35-40 minutes, or until golden-brown and bubbling. Leave to settle for about 10 minutes before serving. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Paul's apple and blackberry crumble recipe",
"content": "An average of 4.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_and_blackberry_33697_16x9.jpg Paul Hollywood adds a twist to the traditional apple crumble topping with the addition of seeds, oats and shony, a sweet and salty powdered seaweed. Serve with custard, cream or ice cream. Equipment and preparation: for this recipe you will need a 20x25cm/8x10in ovenproof dish. 500g/1lb 2oz cooking apples, peeled, cored and sliced25g/1oz butter 75g/2½oz caster sugar 250g/9oz blackberries 500g/1lb 2oz cooking apples, peeled, cored and sliced 25g/1oz butter 75g/2½oz caster sugar 250g/9oz blackberries 100g/3½oz plain wholemeal flour75g/2½oz porridge oats2 tsp shony (powdered seaweed)100g/3½oz soft dark brown sugar75g/2½oz unsalted butter, chilled, cut into roughly 1cm/½in cubes25g/1oz sunflower seeds15g/½oz pumpkin seeds 100g/3½oz plain wholemeal flour 75g/2½oz porridge oats 2 tsp shony (powdered seaweed) 100g/3½oz soft dark brown sugar 75g/2½oz unsalted butter, chilled, cut into roughly 1cm/½in cubes 25g/1oz sunflower seeds 15g/½oz pumpkin seeds Method Preheat the oven to 180C/350F/Gas 4. For the filling, put the apples, butter and sugar in a pan. Cook over a medium heat for about 10 minutes, stirring from time to time, until the sugar has dissolved and the fruit is just beginning to collapse. Taste and add more sugar if required. Stir in the blackberries and transfer the mixture to an oven dish and set aside. To make the crumble topping, combine the flour, oats, powdered seaweed and sugar in a bowl. Add the butter and rub in lightly with your fingertips until the mix resembles coarse breadcrumbs. Using a pestle and mortar or a small food processor, crush the seeds so they break down a little. Do not reduce them to a fine powder. Stir the crushed seeds into the crumble mixture.Spoon the crumble mixture over the filling. Bake for 35-40 minutes, or until golden-brown and bubbling. Leave to settle for about 10 minutes before serving. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the filling, put the apples, butter and sugar in a pan. Cook over a medium heat for about 10 minutes, stirring from time to time, until the sugar has dissolved and the fruit is just beginning to collapse. Taste and add more sugar if required. Stir in the blackberries and transfer the mixture to an oven dish and set aside. For the filling, put the apples, butter and sugar in a pan. Cook over a medium heat for about 10 minutes, stirring from time to time, until the sugar has dissolved and the fruit is just beginning to collapse. Taste and add more sugar if required. Stir in the blackberries and transfer the mixture to an oven dish and set aside. To make the crumble topping, combine the flour, oats, powdered seaweed and sugar in a bowl. Add the butter and rub in lightly with your fingertips until the mix resembles coarse breadcrumbs. To make the crumble topping, combine the flour, oats, powdered seaweed and sugar in a bowl. Add the butter and rub in lightly with your fingertips until the mix resembles coarse breadcrumbs. Using a pestle and mortar or a small food processor, crush the seeds so they break down a little. Do not reduce them to a fine powder. Stir the crushed seeds into the crumble mixture. Using a pestle and mortar or a small food processor, crush the seeds so they break down a little. Do not reduce them to a fine powder. Stir the crushed seeds into the crumble mixture. Spoon the crumble mixture over the filling. Bake for 35-40 minutes, or until golden-brown and bubbling. Leave to settle for about 10 minutes before serving. Spoon the crumble mixture over the filling. Bake for 35-40 minutes, or until golden-brown and bubbling. Leave to settle for about 10 minutes before serving."
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} | 27227f0ef8247cf483d991ef8ad496d0618b4b5a97510aa306fa760ee2630617 | Rye crispbread recipe
An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/rye_crispbread_96848_16x9.jpg The traditional shape of these holey crispbreads comes from the time when they were stored on a pole over the fire to stay crisp, but an airtight container works, too. 300g/10½oz wholemeal rye flour, plus extra for dusting1 tsp salt½ tsp baking powder1 heaped tsp anise seeds or fennel seeds1 tsp honey30g/1oz butter, softened 300g/10½oz wholemeal rye flour, plus extra for dusting 1 tsp salt ½ tsp baking powder 1 heaped tsp anise seeds or fennel seeds 1 tsp honey 30g/1oz butter, softened 1 free-range egg whitemixture of seeds, such as caraway, anise, poppy, sesame 1 free-range egg white mixture of seeds, such as caraway, anise, poppy, sesame Method Preheat the oven to 200C/180C Fan/Gas 6.Put the flour in a large bowl. Add the salt, baking powder, anise seeds, honey and butter. Mix thoroughly, then start slowly adding 175ml/6fl oz water, stirring until you have a soft dough. Don’t worry if it’s a bit sticky, it will be fine once you start rolling.Generously flour a work surface and turn out the dough. Roll the dough out thinly. Cut out 20cm/8in rounds – you should get 6 - 8 rounds. Cut a small hole in the middle of the rounds.Place the rounds on 3 baking trays and prick the crispbreads all over with a fork.For the topping, whisk the egg white with 1 tablespoon water and brush over the crispbreads. Sprinkle with your choice of seeds and press down lightly. Bake for 12-15 minutes. Remove and leave to cool on a wirerack. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the flour in a large bowl. Add the salt, baking powder, anise seeds, honey and butter. Mix thoroughly, then start slowly adding 175ml/6fl oz water, stirring until you have a soft dough. Don’t worry if it’s a bit sticky, it will be fine once you start rolling. Put the flour in a large bowl. Add the salt, baking powder, anise seeds, honey and butter. Mix thoroughly, then start slowly adding 175ml/6fl oz water, stirring until you have a soft dough. Don’t worry if it’s a bit sticky, it will be fine once you start rolling. Generously flour a work surface and turn out the dough. Roll the dough out thinly. Generously flour a work surface and turn out the dough. Roll the dough out thinly. Cut out 20cm/8in rounds – you should get 6 - 8 rounds. Cut a small hole in the middle of the rounds. Cut out 20cm/8in rounds – you should get 6 - 8 rounds. Cut a small hole in the middle of the rounds. Place the rounds on 3 baking trays and prick the crispbreads all over with a fork. Place the rounds on 3 baking trays and prick the crispbreads all over with a fork. For the topping, whisk the egg white with 1 tablespoon water and brush over the crispbreads. Sprinkle with your choice of seeds and press down lightly. For the topping, whisk the egg white with 1 tablespoon water and brush over the crispbreads. Sprinkle with your choice of seeds and press down lightly. Bake for 12-15 minutes. Remove and leave to cool on a wirerack. Bake for 12-15 minutes. Remove and leave to cool on a wirerack. Recipe tips If you fancy making bigger crispbreads then double the quantities and use a dinner plate to cut the crispbreads out. | {
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"title": "Rye crispbread recipe",
"content": "An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/rye_crispbread_96848_16x9.jpg The traditional shape of these holey crispbreads comes from the time when they were stored on a pole over the fire to stay crisp, but an airtight container works, too. 300g/10½oz wholemeal rye flour, plus extra for dusting1 tsp salt½ tsp baking powder1 heaped tsp anise seeds or fennel seeds1 tsp honey30g/1oz butter, softened 300g/10½oz wholemeal rye flour, plus extra for dusting 1 tsp salt ½ tsp baking powder 1 heaped tsp anise seeds or fennel seeds 1 tsp honey 30g/1oz butter, softened 1 free-range egg whitemixture of seeds, such as caraway, anise, poppy, sesame 1 free-range egg white mixture of seeds, such as caraway, anise, poppy, sesame Method Preheat the oven to 200C/180C Fan/Gas 6.Put the flour in a large bowl. Add the salt, baking powder, anise seeds, honey and butter. Mix thoroughly, then start slowly adding 175ml/6fl oz water, stirring until you have a soft dough. Don’t worry if it’s a bit sticky, it will be fine once you start rolling.Generously flour a work surface and turn out the dough. Roll the dough out thinly. Cut out 20cm/8in rounds – you should get 6 - 8 rounds. Cut a small hole in the middle of the rounds.Place the rounds on 3 baking trays and prick the crispbreads all over with a fork.For the topping, whisk the egg white with 1 tablespoon water and brush over the crispbreads. Sprinkle with your choice of seeds and press down lightly. Bake for 12-15 minutes. Remove and leave to cool on a wirerack. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the flour in a large bowl. Add the salt, baking powder, anise seeds, honey and butter. Mix thoroughly, then start slowly adding 175ml/6fl oz water, stirring until you have a soft dough. Don’t worry if it’s a bit sticky, it will be fine once you start rolling. Put the flour in a large bowl. Add the salt, baking powder, anise seeds, honey and butter. Mix thoroughly, then start slowly adding 175ml/6fl oz water, stirring until you have a soft dough. Don’t worry if it’s a bit sticky, it will be fine once you start rolling. Generously flour a work surface and turn out the dough. Roll the dough out thinly. Generously flour a work surface and turn out the dough. Roll the dough out thinly. Cut out 20cm/8in rounds – you should get 6 - 8 rounds. Cut a small hole in the middle of the rounds. Cut out 20cm/8in rounds – you should get 6 - 8 rounds. Cut a small hole in the middle of the rounds. Place the rounds on 3 baking trays and prick the crispbreads all over with a fork. Place the rounds on 3 baking trays and prick the crispbreads all over with a fork. For the topping, whisk the egg white with 1 tablespoon water and brush over the crispbreads. Sprinkle with your choice of seeds and press down lightly. For the topping, whisk the egg white with 1 tablespoon water and brush over the crispbreads. Sprinkle with your choice of seeds and press down lightly. Bake for 12-15 minutes. Remove and leave to cool on a wirerack. Bake for 12-15 minutes. Remove and leave to cool on a wirerack. Recipe tips If you fancy making bigger crispbreads then double the quantities and use a dinner plate to cut the crispbreads out."
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"$oid": "68bad0f8eb3bdbfd0cc00a93"
} | 4969d1b51af872ce14174429afb21d57191b67c99ad356408405507516173a1d | Beetroot hummus recipe
An average of 4.6 out of 5 stars from 59 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/beetroot_hummus_three_92726_16x9.jpg This vibrant and nutritious beetroot hummus is for great for dipping, or use as a filling for these vegan sandwiches. For this recipe you will need a food processor. 1 tsp cumin seeds250g/9oz cooked beetroot, drained and quartered400g tin chickpeas, drained and rinsed1 garlic clove, peeled1 tsp ground coriander½ tsp flaked sea salt, and to taste2 tbsp extra virgin olive oil2 tbsp fresh lemon juiceground black pepper 1 tsp cumin seeds 250g/9oz cooked beetroot, drained and quartered 400g tin chickpeas, drained and rinsed 1 garlic clove, peeled 1 tsp ground coriander ½ tsp flaked sea salt, and to taste 2 tbsp extra virgin olive oil 2 tbsp fresh lemon juice ground black pepper 1 slice sourdough breadgenerous dollop beetroot hummus (from above)handful watercress1 tsp mixed chopped nuts and/or seedsdrizzle tahini 1 slice sourdough bread generous dollop beetroot hummus (from above) handful watercress 1 tsp mixed chopped nuts and/or seeds drizzle tahini 1 slice wholegrain breadgenerous dollop of beetroot hummus (from above)2 tbsp kimchi 1 slice wholegrain bread generous dollop of beetroot hummus (from above) 2 tbsp kimchi 1 slice rye breadgenerous dollop beetroot hummus (from above)small handful sprouted lentils and/or beansfew parsley and/or mint leaves, torn drizzle olive oil 1 slice rye bread generous dollop beetroot hummus (from above) small handful sprouted lentils and/or beans few parsley and/or mint leaves, torn drizzle olive oil Method Toast the cumin seeds gently in a small dry frying pan for 2 minutes, stirring occasionally, then remove from the heat.Put the beetroot, chickpeas, garlic, coriander, salt and olive oil in a food processor. Add the cumin seeds and lemon juice and season well with freshly ground black pepper. Blitz until smooth. Check the seasoning to taste, adding a little more salt, pepper or lemon juice if needed, and blitz again.Use the hummus as a spread for sandwiches and wraps or as a dip. Keep covered in the fridge for up to 3 days, or freeze. Toast the cumin seeds gently in a small dry frying pan for 2 minutes, stirring occasionally, then remove from the heat. Toast the cumin seeds gently in a small dry frying pan for 2 minutes, stirring occasionally, then remove from the heat. Put the beetroot, chickpeas, garlic, coriander, salt and olive oil in a food processor. Add the cumin seeds and lemon juice and season well with freshly ground black pepper. Blitz until smooth. Check the seasoning to taste, adding a little more salt, pepper or lemon juice if needed, and blitz again. Put the beetroot, chickpeas, garlic, coriander, salt and olive oil in a food processor. Add the cumin seeds and lemon juice and season well with freshly ground black pepper. Blitz until smooth. Check the seasoning to taste, adding a little more salt, pepper or lemon juice if needed, and blitz again. Use the hummus as a spread for sandwiches and wraps or as a dip. Keep covered in the fridge for up to 3 days, or freeze. Use the hummus as a spread for sandwiches and wraps or as a dip. Keep covered in the fridge for up to 3 days, or freeze. | {
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"title": "Beetroot hummus recipe",
"content": "An average of 4.6 out of 5 stars from 59 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/beetroot_hummus_three_92726_16x9.jpg This vibrant and nutritious beetroot hummus is for great for dipping, or use as a filling for these vegan sandwiches. For this recipe you will need a food processor. 1 tsp cumin seeds250g/9oz cooked beetroot, drained and quartered400g tin chickpeas, drained and rinsed1 garlic clove, peeled1 tsp ground coriander½ tsp flaked sea salt, and to taste2 tbsp extra virgin olive oil2 tbsp fresh lemon juiceground black pepper 1 tsp cumin seeds 250g/9oz cooked beetroot, drained and quartered 400g tin chickpeas, drained and rinsed 1 garlic clove, peeled 1 tsp ground coriander ½ tsp flaked sea salt, and to taste 2 tbsp extra virgin olive oil 2 tbsp fresh lemon juice ground black pepper 1 slice sourdough breadgenerous dollop beetroot hummus (from above)handful watercress1 tsp mixed chopped nuts and/or seedsdrizzle tahini 1 slice sourdough bread generous dollop beetroot hummus (from above) handful watercress 1 tsp mixed chopped nuts and/or seeds drizzle tahini 1 slice wholegrain breadgenerous dollop of beetroot hummus (from above)2 tbsp kimchi 1 slice wholegrain bread generous dollop of beetroot hummus (from above) 2 tbsp kimchi 1 slice rye breadgenerous dollop beetroot hummus (from above)small handful sprouted lentils and/or beansfew parsley and/or mint leaves, torn drizzle olive oil 1 slice rye bread generous dollop beetroot hummus (from above) small handful sprouted lentils and/or beans few parsley and/or mint leaves, torn drizzle olive oil Method Toast the cumin seeds gently in a small dry frying pan for 2 minutes, stirring occasionally, then remove from the heat.Put the beetroot, chickpeas, garlic, coriander, salt and olive oil in a food processor. Add the cumin seeds and lemon juice and season well with freshly ground black pepper. Blitz until smooth. Check the seasoning to taste, adding a little more salt, pepper or lemon juice if needed, and blitz again.Use the hummus as a spread for sandwiches and wraps or as a dip. Keep covered in the fridge for up to 3 days, or freeze. Toast the cumin seeds gently in a small dry frying pan for 2 minutes, stirring occasionally, then remove from the heat. Toast the cumin seeds gently in a small dry frying pan for 2 minutes, stirring occasionally, then remove from the heat. Put the beetroot, chickpeas, garlic, coriander, salt and olive oil in a food processor. Add the cumin seeds and lemon juice and season well with freshly ground black pepper. Blitz until smooth. Check the seasoning to taste, adding a little more salt, pepper or lemon juice if needed, and blitz again. Put the beetroot, chickpeas, garlic, coriander, salt and olive oil in a food processor. Add the cumin seeds and lemon juice and season well with freshly ground black pepper. Blitz until smooth. Check the seasoning to taste, adding a little more salt, pepper or lemon juice if needed, and blitz again. Use the hummus as a spread for sandwiches and wraps or as a dip. Keep covered in the fridge for up to 3 days, or freeze. Use the hummus as a spread for sandwiches and wraps or as a dip. Keep covered in the fridge for up to 3 days, or freeze."
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} | fe1f097637ce2dd480c5633831fc46bb7d3cfc247e847f08bd2b14f5501a7515 | Pumpkin muffins recipe
An average of 3.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pumpkin_and_rosemary_11109_16x9.jpg Muffins don't have to be over-sweet cakes. These savoury, healthy pumpkin muffins make a packed lunch amazing. Also great alongside a bowl of soup. 60ml/2fl oz vegetable oil, plus extra for greasing 180g/6½oz self-raising flour 130g/4½oz wholemeal flour 1 tsp baking powder ½ tsp bicarbonate of soda pinch salt 3 fresh rosemary sprigs, finely chopped 2 free-range eggs, lightly beaten 100ml/4fl oz plain yoghurt 275ml/10fl oz milk 1 tbsp honey 240g/8½oz cooked pumpkin, cut into ½cm/¼in cubeshandful pumpkin seeds 60ml/2fl oz vegetable oil, plus extra for greasing 180g/6½oz self-raising flour 130g/4½oz wholemeal flour 1 tsp baking powder ½ tsp bicarbonate of soda pinch salt 3 fresh rosemary sprigs, finely chopped 2 free-range eggs, lightly beaten 100ml/4fl oz plain yoghurt 275ml/10fl oz milk 1 tbsp honey 240g/8½oz cooked pumpkin, cut into ½cm/¼in cubes handful pumpkin seeds Method Preheat the oven to 200C/400F/Gas 6. Oil a 12-hole muffin tin and line with 12 squares of baking paper. Push the squares down into each hole so that the paper sticks up.Sift the flours, baking powder, and bicarbonate of soda into a large bowl. Stir in the salt and rosemary. (Reserve any wholegrain left in the sieve.)Meanwhile in another bowl, mix the eggs, yoghurt, milk, honey and vegetable oil until well combined.Pour the wet ingredients into the dry and fold the ingredients together, but be careful not to over-work the mixture. Stir in most of the pumpkin, reserving a little for the top of the muffins. Spoon the mixture into the muffin cases.Sprinkle the reserved wholegrain, pumpkin and the pumpkin seeds over the muffins. Bake in the centre of the oven for 20–25 minutes, or until the muffins are well risen and a skewer inserted in the centre comes out clean. Preheat the oven to 200C/400F/Gas 6. Oil a 12-hole muffin tin and line with 12 squares of baking paper. Push the squares down into each hole so that the paper sticks up. Preheat the oven to 200C/400F/Gas 6. Oil a 12-hole muffin tin and line with 12 squares of baking paper. Push the squares down into each hole so that the paper sticks up. Sift the flours, baking powder, and bicarbonate of soda into a large bowl. Stir in the salt and rosemary. (Reserve any wholegrain left in the sieve.) Sift the flours, baking powder, and bicarbonate of soda into a large bowl. Stir in the salt and rosemary. (Reserve any wholegrain left in the sieve.) Meanwhile in another bowl, mix the eggs, yoghurt, milk, honey and vegetable oil until well combined. Meanwhile in another bowl, mix the eggs, yoghurt, milk, honey and vegetable oil until well combined. Pour the wet ingredients into the dry and fold the ingredients together, but be careful not to over-work the mixture. Stir in most of the pumpkin, reserving a little for the top of the muffins. Spoon the mixture into the muffin cases. Pour the wet ingredients into the dry and fold the ingredients together, but be careful not to over-work the mixture. Stir in most of the pumpkin, reserving a little for the top of the muffins. Spoon the mixture into the muffin cases. Sprinkle the reserved wholegrain, pumpkin and the pumpkin seeds over the muffins. Bake in the centre of the oven for 20–25 minutes, or until the muffins are well risen and a skewer inserted in the centre comes out clean. Sprinkle the reserved wholegrain, pumpkin and the pumpkin seeds over the muffins. Bake in the centre of the oven for 20–25 minutes, or until the muffins are well risen and a skewer inserted in the centre comes out clean. Recipe tips Be careful not to over-work the muffin mixture which will produce a heavy texture. | {
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"content": "An average of 3.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pumpkin_and_rosemary_11109_16x9.jpg Muffins don't have to be over-sweet cakes. These savoury, healthy pumpkin muffins make a packed lunch amazing. Also great alongside a bowl of soup. 60ml/2fl oz vegetable oil, plus extra for greasing 180g/6½oz self-raising flour 130g/4½oz wholemeal flour 1 tsp baking powder ½ tsp bicarbonate of soda pinch salt 3 fresh rosemary sprigs, finely chopped 2 free-range eggs, lightly beaten 100ml/4fl oz plain yoghurt 275ml/10fl oz milk 1 tbsp honey 240g/8½oz cooked pumpkin, cut into ½cm/¼in cubeshandful pumpkin seeds 60ml/2fl oz vegetable oil, plus extra for greasing 180g/6½oz self-raising flour 130g/4½oz wholemeal flour 1 tsp baking powder ½ tsp bicarbonate of soda pinch salt 3 fresh rosemary sprigs, finely chopped 2 free-range eggs, lightly beaten 100ml/4fl oz plain yoghurt 275ml/10fl oz milk 1 tbsp honey 240g/8½oz cooked pumpkin, cut into ½cm/¼in cubes handful pumpkin seeds Method Preheat the oven to 200C/400F/Gas 6. Oil a 12-hole muffin tin and line with 12 squares of baking paper. Push the squares down into each hole so that the paper sticks up.Sift the flours, baking powder, and bicarbonate of soda into a large bowl. Stir in the salt and rosemary. (Reserve any wholegrain left in the sieve.)Meanwhile in another bowl, mix the eggs, yoghurt, milk, honey and vegetable oil until well combined.Pour the wet ingredients into the dry and fold the ingredients together, but be careful not to over-work the mixture. Stir in most of the pumpkin, reserving a little for the top of the muffins. Spoon the mixture into the muffin cases.Sprinkle the reserved wholegrain, pumpkin and the pumpkin seeds over the muffins. Bake in the centre of the oven for 20–25 minutes, or until the muffins are well risen and a skewer inserted in the centre comes out clean. Preheat the oven to 200C/400F/Gas 6. Oil a 12-hole muffin tin and line with 12 squares of baking paper. Push the squares down into each hole so that the paper sticks up. Preheat the oven to 200C/400F/Gas 6. Oil a 12-hole muffin tin and line with 12 squares of baking paper. Push the squares down into each hole so that the paper sticks up. Sift the flours, baking powder, and bicarbonate of soda into a large bowl. Stir in the salt and rosemary. (Reserve any wholegrain left in the sieve.) Sift the flours, baking powder, and bicarbonate of soda into a large bowl. Stir in the salt and rosemary. (Reserve any wholegrain left in the sieve.) Meanwhile in another bowl, mix the eggs, yoghurt, milk, honey and vegetable oil until well combined. Meanwhile in another bowl, mix the eggs, yoghurt, milk, honey and vegetable oil until well combined. Pour the wet ingredients into the dry and fold the ingredients together, but be careful not to over-work the mixture. Stir in most of the pumpkin, reserving a little for the top of the muffins. Spoon the mixture into the muffin cases. Pour the wet ingredients into the dry and fold the ingredients together, but be careful not to over-work the mixture. Stir in most of the pumpkin, reserving a little for the top of the muffins. Spoon the mixture into the muffin cases. Sprinkle the reserved wholegrain, pumpkin and the pumpkin seeds over the muffins. Bake in the centre of the oven for 20–25 minutes, or until the muffins are well risen and a skewer inserted in the centre comes out clean. Sprinkle the reserved wholegrain, pumpkin and the pumpkin seeds over the muffins. Bake in the centre of the oven for 20–25 minutes, or until the muffins are well risen and a skewer inserted in the centre comes out clean. Recipe tips Be careful not to over-work the muffin mixture which will produce a heavy texture."
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} | f8a061a29e270ea8742ddd478d96e5e1f920883fbb071d02db65295cc87f4b2a | Korean-inspired turkey bowl recipe
An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/korean_turkey_bowl_81411_16x9.jpg A fresh and bright bowl for some post-Christmas goodness made with leftover turkey and gochujang, a Korean hot pepper paste. sunflower or rapeseed oil, for frying4 shallots, thinly sliced2cm/¾in fresh root ginger, grated3 garlic cloves, thinly sliced2 tsp brown sugar2 tsp gochujang (Korean fermented pepper paste)1 yellow pepper, seeds removed, sliced thinly2 tsp soy sauce300g/10½oz leftover turkey, diced1 red pepper, seeds removed, sliced thinly3 spring onions, sliced2 tbsp freshly chopped parsley200g/7oz cooked long grain rice1 lime, juice and zest (juice to taste)50g/1¾oz baby spinach½ cucumber, peeled into ribbons2 carrots, peeled and grated2 tbsp toasted sesame seeds, to garnish sunflower or rapeseed oil, for frying 4 shallots, thinly sliced 2cm/¾in fresh root ginger, grated 3 garlic cloves, thinly sliced 2 tsp brown sugar 2 tsp gochujang (Korean fermented pepper paste) 1 yellow pepper, seeds removed, sliced thinly 2 tsp soy sauce 300g/10½oz leftover turkey, diced 1 red pepper, seeds removed, sliced thinly 3 spring onions, sliced 2 tbsp freshly chopped parsley 200g/7oz cooked long grain rice 1 lime, juice and zest (juice to taste) 50g/1¾oz baby spinach ½ cucumber, peeled into ribbons 2 carrots, peeled and grated 2 tbsp toasted sesame seeds, to garnish Method Heat a frying pan with a little oil, add the shallots and fry for about 2 minutes before adding the ginger, garlic, brown sugar and gochujang. Stir well for a minute. Add the yellow pepper, half the soy sauce and 70ml/2½fl oz of water and cook for 2 minutes before adding the turkey.Cover and simmer on low for about 4 minutes, or until the peppers are cooked and the turkey fully heated through. In a separate pan, heat a little oil, add the red pepper slices and fry for about 3–4 minutes, remove from the pan and set aside. Add the spring onions to the pan and fry for 2 minutes before adding the parsley, cooked rice, a teaspoon of soy sauce and the lime zest and juice (to taste). Continue to cook for a further 2–3 minutes, or until the rice is fully heated through.To serve, add some spinach to the bowl, followed by the rice, red pepper, cucumber ribbons, grated carrots and turkey in sections, then top with toasted sesame seeds. Heat a frying pan with a little oil, add the shallots and fry for about 2 minutes before adding the ginger, garlic, brown sugar and gochujang. Stir well for a minute. Add the yellow pepper, half the soy sauce and 70ml/2½fl oz of water and cook for 2 minutes before adding the turkey. Heat a frying pan with a little oil, add the shallots and fry for about 2 minutes before adding the ginger, garlic, brown sugar and gochujang. Stir well for a minute. Add the yellow pepper, half the soy sauce and 70ml/2½fl oz of water and cook for 2 minutes before adding the turkey. Cover and simmer on low for about 4 minutes, or until the peppers are cooked and the turkey fully heated through. Cover and simmer on low for about 4 minutes, or until the peppers are cooked and the turkey fully heated through. In a separate pan, heat a little oil, add the red pepper slices and fry for about 3–4 minutes, remove from the pan and set aside. Add the spring onions to the pan and fry for 2 minutes before adding the parsley, cooked rice, a teaspoon of soy sauce and the lime zest and juice (to taste). Continue to cook for a further 2–3 minutes, or until the rice is fully heated through. In a separate pan, heat a little oil, add the red pepper slices and fry for about 3–4 minutes, remove from the pan and set aside. Add the spring onions to the pan and fry for 2 minutes before adding the parsley, cooked rice, a teaspoon of soy sauce and the lime zest and juice (to taste). Continue to cook for a further 2–3 minutes, or until the rice is fully heated through. To serve, add some spinach to the bowl, followed by the rice, red pepper, cucumber ribbons, grated carrots and turkey in sections, then top with toasted sesame seeds. To serve, add some spinach to the bowl, followed by the rice, red pepper, cucumber ribbons, grated carrots and turkey in sections, then top with toasted sesame seeds. | {
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"content": "An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/korean_turkey_bowl_81411_16x9.jpg A fresh and bright bowl for some post-Christmas goodness made with leftover turkey and gochujang, a Korean hot pepper paste. sunflower or rapeseed oil, for frying4 shallots, thinly sliced2cm/¾in fresh root ginger, grated3 garlic cloves, thinly sliced2 tsp brown sugar2 tsp gochujang (Korean fermented pepper paste)1 yellow pepper, seeds removed, sliced thinly2 tsp soy sauce300g/10½oz leftover turkey, diced1 red pepper, seeds removed, sliced thinly3 spring onions, sliced2 tbsp freshly chopped parsley200g/7oz cooked long grain rice1 lime, juice and zest (juice to taste)50g/1¾oz baby spinach½ cucumber, peeled into ribbons2 carrots, peeled and grated2 tbsp toasted sesame seeds, to garnish sunflower or rapeseed oil, for frying 4 shallots, thinly sliced 2cm/¾in fresh root ginger, grated 3 garlic cloves, thinly sliced 2 tsp brown sugar 2 tsp gochujang (Korean fermented pepper paste) 1 yellow pepper, seeds removed, sliced thinly 2 tsp soy sauce 300g/10½oz leftover turkey, diced 1 red pepper, seeds removed, sliced thinly 3 spring onions, sliced 2 tbsp freshly chopped parsley 200g/7oz cooked long grain rice 1 lime, juice and zest (juice to taste) 50g/1¾oz baby spinach ½ cucumber, peeled into ribbons 2 carrots, peeled and grated 2 tbsp toasted sesame seeds, to garnish Method Heat a frying pan with a little oil, add the shallots and fry for about 2 minutes before adding the ginger, garlic, brown sugar and gochujang. Stir well for a minute. Add the yellow pepper, half the soy sauce and 70ml/2½fl oz of water and cook for 2 minutes before adding the turkey.Cover and simmer on low for about 4 minutes, or until the peppers are cooked and the turkey fully heated through. In a separate pan, heat a little oil, add the red pepper slices and fry for about 3–4 minutes, remove from the pan and set aside. Add the spring onions to the pan and fry for 2 minutes before adding the parsley, cooked rice, a teaspoon of soy sauce and the lime zest and juice (to taste). Continue to cook for a further 2–3 minutes, or until the rice is fully heated through.To serve, add some spinach to the bowl, followed by the rice, red pepper, cucumber ribbons, grated carrots and turkey in sections, then top with toasted sesame seeds. Heat a frying pan with a little oil, add the shallots and fry for about 2 minutes before adding the ginger, garlic, brown sugar and gochujang. Stir well for a minute. Add the yellow pepper, half the soy sauce and 70ml/2½fl oz of water and cook for 2 minutes before adding the turkey. Heat a frying pan with a little oil, add the shallots and fry for about 2 minutes before adding the ginger, garlic, brown sugar and gochujang. Stir well for a minute. Add the yellow pepper, half the soy sauce and 70ml/2½fl oz of water and cook for 2 minutes before adding the turkey. Cover and simmer on low for about 4 minutes, or until the peppers are cooked and the turkey fully heated through. Cover and simmer on low for about 4 minutes, or until the peppers are cooked and the turkey fully heated through. In a separate pan, heat a little oil, add the red pepper slices and fry for about 3–4 minutes, remove from the pan and set aside. Add the spring onions to the pan and fry for 2 minutes before adding the parsley, cooked rice, a teaspoon of soy sauce and the lime zest and juice (to taste). Continue to cook for a further 2–3 minutes, or until the rice is fully heated through. In a separate pan, heat a little oil, add the red pepper slices and fry for about 3–4 minutes, remove from the pan and set aside. Add the spring onions to the pan and fry for 2 minutes before adding the parsley, cooked rice, a teaspoon of soy sauce and the lime zest and juice (to taste). Continue to cook for a further 2–3 minutes, or until the rice is fully heated through. To serve, add some spinach to the bowl, followed by the rice, red pepper, cucumber ribbons, grated carrots and turkey in sections, then top with toasted sesame seeds. To serve, add some spinach to the bowl, followed by the rice, red pepper, cucumber ribbons, grated carrots and turkey in sections, then top with toasted sesame seeds."
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} | 36aae3f3b47a34156a0f05e739e0274eb84be138b7d934280127fb7f140697c6 | Kids’ veggie slaw recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kids_veggie_slaw_73791_16x9.jpg Graters are fine for children to use but please do supervise them as graters can be really sharp. This sweet and fruity slaw can be served as a salad or you can add some natural yoghurt or a little mayonnaise for more traditional coleslaw to serve with barbecued burgers or chicken. 2 carrots½ celeriac or kohlrabi (these are very strange-looking vegetables that kids love to explore)2 raw beetroot (this can be very messy but is fun!) 2 apples 2 carrots ½ celeriac or kohlrabi (these are very strange-looking vegetables that kids love to explore) 2 raw beetroot (this can be very messy but is fun!) 2 apples 1 tbsp olive oil1 orange, juice only (or use lemon juice if you prefer)freshly ground black pepper1 tbsp sunflower, sesame or pumpkin seeds, or a mixture1 spoonful Greek yoghurt and/or a mixture of yoghurt and mayonnaise (optional)handful fresh herbs such as chives, parsley (optional) 1 tbsp olive oil 1 orange, juice only (or use lemon juice if you prefer) freshly ground black pepper 1 tbsp sunflower, sesame or pumpkin seeds, or a mixture 1 spoonful Greek yoghurt and/or a mixture of yoghurt and mayonnaise (optional) handful fresh herbs such as chives, parsley (optional) Method Kid’s job: wash the vegetables and then either grate them, with help, or use a grating attachment on a food processor.Kid’s job: Place all of the grated vegetables in a bowl with the oil and orange juice (or a couple of teaspoons of lemon juice) and stir well so that all of the colours mix together. Kid’s job: Have a taste -you may like the salad as it is but you can add more orange or lemon juice to taste and also herbs and seeds if you have them.Kid’s job: If you are using them add the mayonnaise or yoghurt a teaspoon at a time, stirring it in well and tasting until you have a flavour that you like.Keep the salad in the fridge. It will keep for up to three days in a sealed plastic tub. Kid’s job: wash the vegetables and then either grate them, with help, or use a grating attachment on a food processor. Kid’s job: wash the vegetables and then either grate them, with help, or use a grating attachment on a food processor. Kid’s job: Place all of the grated vegetables in a bowl with the oil and orange juice (or a couple of teaspoons of lemon juice) and stir well so that all of the colours mix together. Kid’s job: Place all of the grated vegetables in a bowl with the oil and orange juice (or a couple of teaspoons of lemon juice) and stir well so that all of the colours mix together. Kid’s job: Have a taste -you may like the salad as it is but you can add more orange or lemon juice to taste and also herbs and seeds if you have them. Kid’s job: Have a taste -you may like the salad as it is but you can add more orange or lemon juice to taste and also herbs and seeds if you have them. Kid’s job: If you are using them add the mayonnaise or yoghurt a teaspoon at a time, stirring it in well and tasting until you have a flavour that you like. Kid’s job: If you are using them add the mayonnaise or yoghurt a teaspoon at a time, stirring it in well and tasting until you have a flavour that you like. Keep the salad in the fridge. It will keep for up to three days in a sealed plastic tub. Keep the salad in the fridge. It will keep for up to three days in a sealed plastic tub. Recipe tips Safety first! Graters can be really sharp and can cut small knuckles so make sure you only use larger pieces of vegetable which keep fingers away from the metal blade. Always use graters resting on a chopping board, not held over bowls. You can help by gently holding the vegetable and the child’s hand for the first few grates so they can feel what to do. It is always better to leave the last bit of any vegetable rather than chopping or grating close to the fingers- kids can always eat the leftovers! Rotary graters are safer to use and cost under £10. | {
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"title": "Kids’ veggie slaw recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kids_veggie_slaw_73791_16x9.jpg Graters are fine for children to use but please do supervise them as graters can be really sharp. This sweet and fruity slaw can be served as a salad or you can add some natural yoghurt or a little mayonnaise for more traditional coleslaw to serve with barbecued burgers or chicken. 2 carrots½ celeriac or kohlrabi (these are very strange-looking vegetables that kids love to explore)2 raw beetroot (this can be very messy but is fun!) 2 apples 2 carrots ½ celeriac or kohlrabi (these are very strange-looking vegetables that kids love to explore) 2 raw beetroot (this can be very messy but is fun!) 2 apples 1 tbsp olive oil1 orange, juice only (or use lemon juice if you prefer)freshly ground black pepper1 tbsp sunflower, sesame or pumpkin seeds, or a mixture1 spoonful Greek yoghurt and/or a mixture of yoghurt and mayonnaise (optional)handful fresh herbs such as chives, parsley (optional) 1 tbsp olive oil 1 orange, juice only (or use lemon juice if you prefer) freshly ground black pepper 1 tbsp sunflower, sesame or pumpkin seeds, or a mixture 1 spoonful Greek yoghurt and/or a mixture of yoghurt and mayonnaise (optional) handful fresh herbs such as chives, parsley (optional) Method Kid’s job: wash the vegetables and then either grate them, with help, or use a grating attachment on a food processor.Kid’s job: Place all of the grated vegetables in a bowl with the oil and orange juice (or a couple of teaspoons of lemon juice) and stir well so that all of the colours mix together. Kid’s job: Have a taste -you may like the salad as it is but you can add more orange or lemon juice to taste and also herbs and seeds if you have them.Kid’s job: If you are using them add the mayonnaise or yoghurt a teaspoon at a time, stirring it in well and tasting until you have a flavour that you like.Keep the salad in the fridge. It will keep for up to three days in a sealed plastic tub. Kid’s job: wash the vegetables and then either grate them, with help, or use a grating attachment on a food processor. Kid’s job: wash the vegetables and then either grate them, with help, or use a grating attachment on a food processor. Kid’s job: Place all of the grated vegetables in a bowl with the oil and orange juice (or a couple of teaspoons of lemon juice) and stir well so that all of the colours mix together. Kid’s job: Place all of the grated vegetables in a bowl with the oil and orange juice (or a couple of teaspoons of lemon juice) and stir well so that all of the colours mix together. Kid’s job: Have a taste -you may like the salad as it is but you can add more orange or lemon juice to taste and also herbs and seeds if you have them. Kid’s job: Have a taste -you may like the salad as it is but you can add more orange or lemon juice to taste and also herbs and seeds if you have them. Kid’s job: If you are using them add the mayonnaise or yoghurt a teaspoon at a time, stirring it in well and tasting until you have a flavour that you like. Kid’s job: If you are using them add the mayonnaise or yoghurt a teaspoon at a time, stirring it in well and tasting until you have a flavour that you like. Keep the salad in the fridge. It will keep for up to three days in a sealed plastic tub. Keep the salad in the fridge. It will keep for up to three days in a sealed plastic tub. Recipe tips Safety first! Graters can be really sharp and can cut small knuckles so make sure you only use larger pieces of vegetable which keep fingers away from the metal blade. Always use graters resting on a chopping board, not held over bowls. You can help by gently holding the vegetable and the child’s hand for the first few grates so they can feel what to do. It is always better to leave the last bit of any vegetable rather than chopping or grating close to the fingers- kids can always eat the leftovers! Rotary graters are safer to use and cost under £10."
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} | 9d8748c7138297d84eee82cc46369f788764732fcc3dc2ae69eccd2f61c92f68 | Easy tortilla pizza with Parma ham recipe
An average of 2.5 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/easy_pizza_with_parma_02334_16x9.jpg What a brilliant idea – baking tortillas to use as pizza bases. A quick and easy supper on the table in less than half an hour. Result. Each serving provides 440 kcal, 28g protein, 41g carbohydrates (of which 9g sugars), 19.5g fat (of which 7g saturates), 8g fibre and 3.4g salt. 2 large corn or wheat tortillas 180g/6oz tinned chopped tomatoes1 tbsp tomato purée2 sprigs oregano, leaves picked, finely chopped1 garlic clove, gratedsea salt and freshly ground black pepper 2 large corn or wheat tortillas 180g/6oz tinned chopped tomatoes 1 tbsp tomato purée 2 sprigs oregano, leaves picked, finely chopped 1 garlic clove, grated sea salt and freshly ground black pepper 2 mushrooms, thinly sliced2 small courgettes, very thinly sliced30g/1oz pitted black olives, halved3 salted anchovies, finely chopped2 tsp baby capers6 sun-blushed tomatoes, halved3 slices Parma ham (45g/1½oz in total), roughly torn 4 slices reduced-fat salami (20g/¾oz in total), halved100g/3½oz half-fat mozzarella, grated10g/⅓oz Parmesan, freshly gratedsmall handful basil leaves, to servesmall handful rocket, to serve 2 mushrooms, thinly sliced 2 small courgettes, very thinly sliced 30g/1oz pitted black olives, halved 3 salted anchovies, finely chopped 2 tsp baby capers 6 sun-blushed tomatoes, halved 3 slices Parma ham (45g/1½oz in total), roughly torn 4 slices reduced-fat salami (20g/¾oz in total), halved 100g/3½oz half-fat mozzarella, grated 10g/⅓oz Parmesan, freshly grated small handful basil leaves, to serve small handful rocket, to serve Method Preheat the oven to 170C/150C Fan/Gas 3½.Place the tortillas on two baking trays and bake for 5 minutes, or until crisp, but not coloured. Remove the tortillas from the oven and increase the oven temperature to 200C/180C Fan/Gas 6.Mix together the tinned tomatoes, tomato purée, oregano and garlic. Season to taste and stir well. Spread half of the tomato mixture evenly over each tortilla, leaving a 1cm/½in margin. Divide the toppings between the tortillas, finishing with the mozzarella and a final scattering of Parmesan.Bake for 10–12 minutes, or until the cheese has melted and started to turn golden-brown. Cut the pizzas into wedges and scatter over the basil and rocket leaves to serve. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. Place the tortillas on two baking trays and bake for 5 minutes, or until crisp, but not coloured. Remove the tortillas from the oven and increase the oven temperature to 200C/180C Fan/Gas 6. Place the tortillas on two baking trays and bake for 5 minutes, or until crisp, but not coloured. Remove the tortillas from the oven and increase the oven temperature to 200C/180C Fan/Gas 6. Mix together the tinned tomatoes, tomato purée, oregano and garlic. Season to taste and stir well. Spread half of the tomato mixture evenly over each tortilla, leaving a 1cm/½in margin. Divide the toppings between the tortillas, finishing with the mozzarella and a final scattering of Parmesan. Mix together the tinned tomatoes, tomato purée, oregano and garlic. Season to taste and stir well. Spread half of the tomato mixture evenly over each tortilla, leaving a 1cm/½in margin. Divide the toppings between the tortillas, finishing with the mozzarella and a final scattering of Parmesan. Bake for 10–12 minutes, or until the cheese has melted and started to turn golden-brown. Cut the pizzas into wedges and scatter over the basil and rocket leaves to serve. Bake for 10–12 minutes, or until the cheese has melted and started to turn golden-brown. Cut the pizzas into wedges and scatter over the basil and rocket leaves to serve. | {
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"title": "Easy tortilla pizza with Parma ham recipe",
"content": "An average of 2.5 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/easy_pizza_with_parma_02334_16x9.jpg What a brilliant idea – baking tortillas to use as pizza bases. A quick and easy supper on the table in less than half an hour. Result. Each serving provides 440 kcal, 28g protein, 41g carbohydrates (of which 9g sugars), 19.5g fat (of which 7g saturates), 8g fibre and 3.4g salt. 2 large corn or wheat tortillas 180g/6oz tinned chopped tomatoes1 tbsp tomato purée2 sprigs oregano, leaves picked, finely chopped1 garlic clove, gratedsea salt and freshly ground black pepper 2 large corn or wheat tortillas 180g/6oz tinned chopped tomatoes 1 tbsp tomato purée 2 sprigs oregano, leaves picked, finely chopped 1 garlic clove, grated sea salt and freshly ground black pepper 2 mushrooms, thinly sliced2 small courgettes, very thinly sliced30g/1oz pitted black olives, halved3 salted anchovies, finely chopped2 tsp baby capers6 sun-blushed tomatoes, halved3 slices Parma ham (45g/1½oz in total), roughly torn 4 slices reduced-fat salami (20g/¾oz in total), halved100g/3½oz half-fat mozzarella, grated10g/⅓oz Parmesan, freshly gratedsmall handful basil leaves, to servesmall handful rocket, to serve 2 mushrooms, thinly sliced 2 small courgettes, very thinly sliced 30g/1oz pitted black olives, halved 3 salted anchovies, finely chopped 2 tsp baby capers 6 sun-blushed tomatoes, halved 3 slices Parma ham (45g/1½oz in total), roughly torn 4 slices reduced-fat salami (20g/¾oz in total), halved 100g/3½oz half-fat mozzarella, grated 10g/⅓oz Parmesan, freshly grated small handful basil leaves, to serve small handful rocket, to serve Method Preheat the oven to 170C/150C Fan/Gas 3½.Place the tortillas on two baking trays and bake for 5 minutes, or until crisp, but not coloured. Remove the tortillas from the oven and increase the oven temperature to 200C/180C Fan/Gas 6.Mix together the tinned tomatoes, tomato purée, oregano and garlic. Season to taste and stir well. Spread half of the tomato mixture evenly over each tortilla, leaving a 1cm/½in margin. Divide the toppings between the tortillas, finishing with the mozzarella and a final scattering of Parmesan.Bake for 10–12 minutes, or until the cheese has melted and started to turn golden-brown. Cut the pizzas into wedges and scatter over the basil and rocket leaves to serve. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. Place the tortillas on two baking trays and bake for 5 minutes, or until crisp, but not coloured. Remove the tortillas from the oven and increase the oven temperature to 200C/180C Fan/Gas 6. Place the tortillas on two baking trays and bake for 5 minutes, or until crisp, but not coloured. Remove the tortillas from the oven and increase the oven temperature to 200C/180C Fan/Gas 6. Mix together the tinned tomatoes, tomato purée, oregano and garlic. Season to taste and stir well. Spread half of the tomato mixture evenly over each tortilla, leaving a 1cm/½in margin. Divide the toppings between the tortillas, finishing with the mozzarella and a final scattering of Parmesan. Mix together the tinned tomatoes, tomato purée, oregano and garlic. Season to taste and stir well. Spread half of the tomato mixture evenly over each tortilla, leaving a 1cm/½in margin. Divide the toppings between the tortillas, finishing with the mozzarella and a final scattering of Parmesan. Bake for 10–12 minutes, or until the cheese has melted and started to turn golden-brown. Cut the pizzas into wedges and scatter over the basil and rocket leaves to serve. Bake for 10–12 minutes, or until the cheese has melted and started to turn golden-brown. Cut the pizzas into wedges and scatter over the basil and rocket leaves to serve."
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} | 8e22a3f7383479d647b0ac0b3bc3375b54e4761d3ba0ce201cb65589393f7002 | Lighter apple tarts recipe
An average of 5.0 out of 5 stars from 1 rating Do make the chia seed and maple yoghurt to accompany these simple and delicious light apple tarts. Each serving provides 325 kcal, 7g protein, 38g carbohydrates (of which 21g sugars), 14g fat (of which 6.5g saturates), 3g fibre and 0.5g salt. 125g/4½oz fat-free Greek-style yoghurt2 tbsp maple syrup2 tsp chia seeds 125g/4½oz fat-free Greek-style yoghurt 2 tbsp maple syrup 2 tsp chia seeds 200g/7oz ready-rolled light puff pastry2 tbsp apricot jam2 large sharp, green eating apples (300g/10½oz in total), quartered, cored, thinly sliced1 tbsp semi-skimmed milk2 tsp granulated sweetener½ tsp ground cinnamon½ tsp ground mace (or nutmeg) 200g/7oz ready-rolled light puff pastry 2 tbsp apricot jam 2 large sharp, green eating apples (300g/10½oz in total), quartered, cored, thinly sliced 1 tbsp semi-skimmed milk 2 tsp granulated sweetener ½ tsp ground cinnamon ½ tsp ground mace (or nutmeg) Method To make the yoghurt, mix together all the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, preferably overnight.Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper.Cut the puff pastry into quarters (they should be about 10x13cm/4x5in) and place on the lined baking tray.Divide the jam between the pastry and spread with the back of a spoon, leaving a 1cm/½in margin all the way around each piece. Lay the apple slices, overlapping, on top of the jam. Brush the exposed edges of the pastry with the milk.Mix together the sweetener, cinnamon and mace and sprinkle liberally over each tart.Bake for 15–20 minutes, or until the pastry is golden-brown and crispy.Serve with a generous spoonful of the yoghurt on the side. To make the yoghurt, mix together all the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, preferably overnight. To make the yoghurt, mix together all the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, preferably overnight. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Cut the puff pastry into quarters (they should be about 10x13cm/4x5in) and place on the lined baking tray. Cut the puff pastry into quarters (they should be about 10x13cm/4x5in) and place on the lined baking tray. Divide the jam between the pastry and spread with the back of a spoon, leaving a 1cm/½in margin all the way around each piece. Lay the apple slices, overlapping, on top of the jam. Brush the exposed edges of the pastry with the milk. Divide the jam between the pastry and spread with the back of a spoon, leaving a 1cm/½in margin all the way around each piece. Lay the apple slices, overlapping, on top of the jam. Brush the exposed edges of the pastry with the milk. Mix together the sweetener, cinnamon and mace and sprinkle liberally over each tart. Mix together the sweetener, cinnamon and mace and sprinkle liberally over each tart. Bake for 15–20 minutes, or until the pastry is golden-brown and crispy. Bake for 15–20 minutes, or until the pastry is golden-brown and crispy. Serve with a generous spoonful of the yoghurt on the side. Serve with a generous spoonful of the yoghurt on the side. | {
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"title": "Lighter apple tarts recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Do make the chia seed and maple yoghurt to accompany these simple and delicious light apple tarts. Each serving provides 325 kcal, 7g protein, 38g carbohydrates (of which 21g sugars), 14g fat (of which 6.5g saturates), 3g fibre and 0.5g salt. 125g/4½oz fat-free Greek-style yoghurt2 tbsp maple syrup2 tsp chia seeds 125g/4½oz fat-free Greek-style yoghurt 2 tbsp maple syrup 2 tsp chia seeds 200g/7oz ready-rolled light puff pastry2 tbsp apricot jam2 large sharp, green eating apples (300g/10½oz in total), quartered, cored, thinly sliced1 tbsp semi-skimmed milk2 tsp granulated sweetener½ tsp ground cinnamon½ tsp ground mace (or nutmeg) 200g/7oz ready-rolled light puff pastry 2 tbsp apricot jam 2 large sharp, green eating apples (300g/10½oz in total), quartered, cored, thinly sliced 1 tbsp semi-skimmed milk 2 tsp granulated sweetener ½ tsp ground cinnamon ½ tsp ground mace (or nutmeg) Method To make the yoghurt, mix together all the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, preferably overnight.Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper.Cut the puff pastry into quarters (they should be about 10x13cm/4x5in) and place on the lined baking tray.Divide the jam between the pastry and spread with the back of a spoon, leaving a 1cm/½in margin all the way around each piece. Lay the apple slices, overlapping, on top of the jam. Brush the exposed edges of the pastry with the milk.Mix together the sweetener, cinnamon and mace and sprinkle liberally over each tart.Bake for 15–20 minutes, or until the pastry is golden-brown and crispy.Serve with a generous spoonful of the yoghurt on the side. To make the yoghurt, mix together all the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, preferably overnight. To make the yoghurt, mix together all the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, preferably overnight. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Cut the puff pastry into quarters (they should be about 10x13cm/4x5in) and place on the lined baking tray. Cut the puff pastry into quarters (they should be about 10x13cm/4x5in) and place on the lined baking tray. Divide the jam between the pastry and spread with the back of a spoon, leaving a 1cm/½in margin all the way around each piece. Lay the apple slices, overlapping, on top of the jam. Brush the exposed edges of the pastry with the milk. Divide the jam between the pastry and spread with the back of a spoon, leaving a 1cm/½in margin all the way around each piece. Lay the apple slices, overlapping, on top of the jam. Brush the exposed edges of the pastry with the milk. Mix together the sweetener, cinnamon and mace and sprinkle liberally over each tart. Mix together the sweetener, cinnamon and mace and sprinkle liberally over each tart. Bake for 15–20 minutes, or until the pastry is golden-brown and crispy. Bake for 15–20 minutes, or until the pastry is golden-brown and crispy. Serve with a generous spoonful of the yoghurt on the side. Serve with a generous spoonful of the yoghurt on the side."
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} | 340db9439805bb7bef2c40234d2b6443125564da6c4fabf2264beda5169048db | Chicken and broccoli pasta bake recipe
'Lighter' chicken pasta bake An average of 3.2 out of 5 stars from 52 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lighter_chicken_pasta_23131_16x9.jpg This comforting chicken and broccoli pasta bake is a good choice for a healthy dinner. For people following a diet of 1200–1500 calories a day, this is a filling dinner choice. Each serving provides 440 kcal, 37g protein, 47g carbohydrates (of which 13g sugars), 10g fat (of which 2.5g saturates), 8.5g fibre and 1g salt. 750–800g/1lb 10oz–1lb 12oz whole cauliflower, cut into small florets1 chicken stock cube250ml/9fl oz semi-skimmed milk40g/1½oz Parmesan, finely grated175g/6oz dried penne or other short pasta shapes200g/7oz broccoli, cut into small florets200g/7oz cherry tomatoes, halved1 tbsp extra virgin olive oil2 small boneless, skinless chicken breasts (about 300g/10½oz), cut into 15-mm/⅝-in strips½ onion, finely choppedfreshly ground black pepper 750–800g/1lb 10oz–1lb 12oz whole cauliflower, cut into small florets 1 chicken stock cube 250ml/9fl oz semi-skimmed milk 40g/1½oz Parmesan, finely grated 175g/6oz dried penne or other short pasta shapes 200g/7oz broccoli, cut into small florets 200g/7oz cherry tomatoes, halved 1 tbsp extra virgin olive oil 2 small boneless, skinless chicken breasts (about 300g/10½oz), cut into 15-mm/⅝-in strips ½ onion, finely chopped freshly ground black pepper Method Place the cauliflower florets into a saucepan and cover with cold water. Crumble the stock cube on top and bring to the boil. Cook for 8–10 minutes, or until the cauliflower is very soft. Drain, reserving the stock water, and return the cauliflower to the saucepan. Add the milk, 200ml/7fl oz of the reserved stock and half the Parmesan. Blend with a handheld blender or transfer to a food processer and blend until smooth. Set aside.Half-fill a large saucepan with water and bring to the boil. Add the pasta, return to the boil and cook for 8 minutes. Add the broccoli and cook for a further 2 minutes, or until the pasta and broccoli is tender. Drain and return to the saucepan. Add the tomatoes and toss together. Stir in the cauliflower sauce.Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large, non-stick frying pan. Stir-fry the chicken and onion for 3 minutes, or until lightly browned. Tip half of the pasta mixture into a 2 litre/3½ pint shallow ovenproof dish. Top with the chicken mixture and then spread all of the remaining pasta mixture on top. Sprinkle with the rest of the Parmesan and season with pepper. Bake for 20 minutes, or until golden brown and bubbling. Serve immediately. Place the cauliflower florets into a saucepan and cover with cold water. Crumble the stock cube on top and bring to the boil. Cook for 8–10 minutes, or until the cauliflower is very soft. Drain, reserving the stock water, and return the cauliflower to the saucepan. Add the milk, 200ml/7fl oz of the reserved stock and half the Parmesan. Blend with a handheld blender or transfer to a food processer and blend until smooth. Set aside. Place the cauliflower florets into a saucepan and cover with cold water. Crumble the stock cube on top and bring to the boil. Cook for 8–10 minutes, or until the cauliflower is very soft. Drain, reserving the stock water, and return the cauliflower to the saucepan. Add the milk, 200ml/7fl oz of the reserved stock and half the Parmesan. Blend with a handheld blender or transfer to a food processer and blend until smooth. Set aside. Half-fill a large saucepan with water and bring to the boil. Add the pasta, return to the boil and cook for 8 minutes. Add the broccoli and cook for a further 2 minutes, or until the pasta and broccoli is tender. Drain and return to the saucepan. Add the tomatoes and toss together. Stir in the cauliflower sauce. Half-fill a large saucepan with water and bring to the boil. Add the pasta, return to the boil and cook for 8 minutes. Add the broccoli and cook for a further 2 minutes, or until the pasta and broccoli is tender. Drain and return to the saucepan. Add the tomatoes and toss together. Stir in the cauliflower sauce. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large, non-stick frying pan. Stir-fry the chicken and onion for 3 minutes, or until lightly browned. Heat the oil in a large, non-stick frying pan. Stir-fry the chicken and onion for 3 minutes, or until lightly browned. Tip half of the pasta mixture into a 2 litre/3½ pint shallow ovenproof dish. Top with the chicken mixture and then spread all of the remaining pasta mixture on top. Sprinkle with the rest of the Parmesan and season with pepper. Tip half of the pasta mixture into a 2 litre/3½ pint shallow ovenproof dish. Top with the chicken mixture and then spread all of the remaining pasta mixture on top. Sprinkle with the rest of the Parmesan and season with pepper. Bake for 20 minutes, or until golden brown and bubbling. Serve immediately. Bake for 20 minutes, or until golden brown and bubbling. Serve immediately. | {
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"title": "Chicken and broccoli pasta bake recipe",
"content": "'Lighter' chicken pasta bake An average of 3.2 out of 5 stars from 52 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lighter_chicken_pasta_23131_16x9.jpg This comforting chicken and broccoli pasta bake is a good choice for a healthy dinner. For people following a diet of 1200–1500 calories a day, this is a filling dinner choice. Each serving provides 440 kcal, 37g protein, 47g carbohydrates (of which 13g sugars), 10g fat (of which 2.5g saturates), 8.5g fibre and 1g salt. 750–800g/1lb 10oz–1lb 12oz whole cauliflower, cut into small florets1 chicken stock cube250ml/9fl oz semi-skimmed milk40g/1½oz Parmesan, finely grated175g/6oz dried penne or other short pasta shapes200g/7oz broccoli, cut into small florets200g/7oz cherry tomatoes, halved1 tbsp extra virgin olive oil2 small boneless, skinless chicken breasts (about 300g/10½oz), cut into 15-mm/⅝-in strips½ onion, finely choppedfreshly ground black pepper 750–800g/1lb 10oz–1lb 12oz whole cauliflower, cut into small florets 1 chicken stock cube 250ml/9fl oz semi-skimmed milk 40g/1½oz Parmesan, finely grated 175g/6oz dried penne or other short pasta shapes 200g/7oz broccoli, cut into small florets 200g/7oz cherry tomatoes, halved 1 tbsp extra virgin olive oil 2 small boneless, skinless chicken breasts (about 300g/10½oz), cut into 15-mm/⅝-in strips ½ onion, finely chopped freshly ground black pepper Method Place the cauliflower florets into a saucepan and cover with cold water. Crumble the stock cube on top and bring to the boil. Cook for 8–10 minutes, or until the cauliflower is very soft. Drain, reserving the stock water, and return the cauliflower to the saucepan. Add the milk, 200ml/7fl oz of the reserved stock and half the Parmesan. Blend with a handheld blender or transfer to a food processer and blend until smooth. Set aside.Half-fill a large saucepan with water and bring to the boil. Add the pasta, return to the boil and cook for 8 minutes. Add the broccoli and cook for a further 2 minutes, or until the pasta and broccoli is tender. Drain and return to the saucepan. Add the tomatoes and toss together. Stir in the cauliflower sauce.Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large, non-stick frying pan. Stir-fry the chicken and onion for 3 minutes, or until lightly browned. Tip half of the pasta mixture into a 2 litre/3½ pint shallow ovenproof dish. Top with the chicken mixture and then spread all of the remaining pasta mixture on top. Sprinkle with the rest of the Parmesan and season with pepper. Bake for 20 minutes, or until golden brown and bubbling. Serve immediately. Place the cauliflower florets into a saucepan and cover with cold water. Crumble the stock cube on top and bring to the boil. Cook for 8–10 minutes, or until the cauliflower is very soft. Drain, reserving the stock water, and return the cauliflower to the saucepan. Add the milk, 200ml/7fl oz of the reserved stock and half the Parmesan. Blend with a handheld blender or transfer to a food processer and blend until smooth. Set aside. Place the cauliflower florets into a saucepan and cover with cold water. Crumble the stock cube on top and bring to the boil. Cook for 8–10 minutes, or until the cauliflower is very soft. Drain, reserving the stock water, and return the cauliflower to the saucepan. Add the milk, 200ml/7fl oz of the reserved stock and half the Parmesan. Blend with a handheld blender or transfer to a food processer and blend until smooth. Set aside. Half-fill a large saucepan with water and bring to the boil. Add the pasta, return to the boil and cook for 8 minutes. Add the broccoli and cook for a further 2 minutes, or until the pasta and broccoli is tender. Drain and return to the saucepan. Add the tomatoes and toss together. Stir in the cauliflower sauce. Half-fill a large saucepan with water and bring to the boil. Add the pasta, return to the boil and cook for 8 minutes. Add the broccoli and cook for a further 2 minutes, or until the pasta and broccoli is tender. Drain and return to the saucepan. Add the tomatoes and toss together. Stir in the cauliflower sauce. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large, non-stick frying pan. Stir-fry the chicken and onion for 3 minutes, or until lightly browned. Heat the oil in a large, non-stick frying pan. Stir-fry the chicken and onion for 3 minutes, or until lightly browned. Tip half of the pasta mixture into a 2 litre/3½ pint shallow ovenproof dish. Top with the chicken mixture and then spread all of the remaining pasta mixture on top. Sprinkle with the rest of the Parmesan and season with pepper. Tip half of the pasta mixture into a 2 litre/3½ pint shallow ovenproof dish. Top with the chicken mixture and then spread all of the remaining pasta mixture on top. Sprinkle with the rest of the Parmesan and season with pepper. Bake for 20 minutes, or until golden brown and bubbling. Serve immediately. Bake for 20 minutes, or until golden brown and bubbling. Serve immediately."
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} | 2d3e1e958d34efe2435e9f5717ab376621f5e83297e499729f4401af4ff1901b | Easy samosas recipe
An average of 3.6 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potatoandpeasamosas_86618_16x9.jpg An easy little vegetable samosa recipe that makes a delicious, inexpensive lunch from storecupboard ingredients. They freeze brilliantly too, so you can batch cook and have them when you need them. 3 tbsp vegetable oil½ tsp mustard seeds60g/2½oz chopped onion1 tsp finely chopped ginger60g/2½oz frozen peas1 tbsp ground coriander1 tsp ground cumin ¼ tsp red chilli powder½-¾ tsp garam masala1-2 tsp dried mango powder (amchoor), to taste (alternatively, use juice of 1/2 a lemon)salt, to tastesplash water600g/1lb 5oz potatoes, peeled, boiled until soft and crushed into large lumps4 tbsp chopped fresh coriander leavespacket ready-made filo pastry5 tbsp melted butter, for brushing2 tbsp sesame seeds (optional) (you can also use poppy or nigella seeds) 3 tbsp vegetable oil ½ tsp mustard seeds 60g/2½oz chopped onion 1 tsp finely chopped ginger 60g/2½oz frozen peas 1 tbsp ground coriander 1 tsp ground cumin ¼ tsp red chilli powder ½-¾ tsp garam masala 1-2 tsp dried mango powder (amchoor), to taste (alternatively, use juice of 1/2 a lemon) salt, to taste splash water 600g/1lb 5oz potatoes, peeled, boiled until soft and crushed into large lumps 4 tbsp chopped fresh coriander leaves packet ready-made filo pastry 5 tbsp melted butter, for brushing 2 tbsp sesame seeds (optional) (you can also use poppy or nigella seeds) Method Heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds, or until they begin to splutter.Add the onion and ginger and cook for 2-3 minutes over a high heat. Add the peas, stir well and add the spices, mango powder, salt and a splash of water. (If using lemon juice, add this instead of the water.) Cook for 1-2 minutes, then add the potatoes and coriander and cook for 2-3 minutes. Taste and adjust the seasoning.Preheat the oven to 200C/400F/Gas 6.Unroll the pastry and cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using.Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time.To serve, place the samosas onto a large serving plate with a bowlful of chutney. Heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds, or until they begin to splutter. Heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds, or until they begin to splutter. Add the onion and ginger and cook for 2-3 minutes over a high heat. Add the peas, stir well and add the spices, mango powder, salt and a splash of water. (If using lemon juice, add this instead of the water.) Cook for 1-2 minutes, then add the potatoes and coriander and cook for 2-3 minutes. Taste and adjust the seasoning. Add the onion and ginger and cook for 2-3 minutes over a high heat. Add the peas, stir well and add the spices, mango powder, salt and a splash of water. (If using lemon juice, add this instead of the water.) Cook for 1-2 minutes, then add the potatoes and coriander and cook for 2-3 minutes. Taste and adjust the seasoning. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Unroll the pastry and cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip. Unroll the pastry and cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip. Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using. Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using. Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time. Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time. To serve, place the samosas onto a large serving plate with a bowlful of chutney. To serve, place the samosas onto a large serving plate with a bowlful of chutney. Recipe tips If you want to freeze the samosas, do so when they are all wrapped up but uncooked. Only freeze filo that has not been previously frozen. | {
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"title": "Easy samosas recipe",
"content": "An average of 3.6 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potatoandpeasamosas_86618_16x9.jpg An easy little vegetable samosa recipe that makes a delicious, inexpensive lunch from storecupboard ingredients. They freeze brilliantly too, so you can batch cook and have them when you need them. 3 tbsp vegetable oil½ tsp mustard seeds60g/2½oz chopped onion1 tsp finely chopped ginger60g/2½oz frozen peas1 tbsp ground coriander1 tsp ground cumin ¼ tsp red chilli powder½-¾ tsp garam masala1-2 tsp dried mango powder (amchoor), to taste (alternatively, use juice of 1/2 a lemon)salt, to tastesplash water600g/1lb 5oz potatoes, peeled, boiled until soft and crushed into large lumps4 tbsp chopped fresh coriander leavespacket ready-made filo pastry5 tbsp melted butter, for brushing2 tbsp sesame seeds (optional) (you can also use poppy or nigella seeds) 3 tbsp vegetable oil ½ tsp mustard seeds 60g/2½oz chopped onion 1 tsp finely chopped ginger 60g/2½oz frozen peas 1 tbsp ground coriander 1 tsp ground cumin ¼ tsp red chilli powder ½-¾ tsp garam masala 1-2 tsp dried mango powder (amchoor), to taste (alternatively, use juice of 1/2 a lemon) salt, to taste splash water 600g/1lb 5oz potatoes, peeled, boiled until soft and crushed into large lumps 4 tbsp chopped fresh coriander leaves packet ready-made filo pastry 5 tbsp melted butter, for brushing 2 tbsp sesame seeds (optional) (you can also use poppy or nigella seeds) Method Heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds, or until they begin to splutter.Add the onion and ginger and cook for 2-3 minutes over a high heat. Add the peas, stir well and add the spices, mango powder, salt and a splash of water. (If using lemon juice, add this instead of the water.) Cook for 1-2 minutes, then add the potatoes and coriander and cook for 2-3 minutes. Taste and adjust the seasoning.Preheat the oven to 200C/400F/Gas 6.Unroll the pastry and cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using.Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time.To serve, place the samosas onto a large serving plate with a bowlful of chutney. Heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds, or until they begin to splutter. Heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds, or until they begin to splutter. Add the onion and ginger and cook for 2-3 minutes over a high heat. Add the peas, stir well and add the spices, mango powder, salt and a splash of water. (If using lemon juice, add this instead of the water.) Cook for 1-2 minutes, then add the potatoes and coriander and cook for 2-3 minutes. Taste and adjust the seasoning. Add the onion and ginger and cook for 2-3 minutes over a high heat. Add the peas, stir well and add the spices, mango powder, salt and a splash of water. (If using lemon juice, add this instead of the water.) Cook for 1-2 minutes, then add the potatoes and coriander and cook for 2-3 minutes. Taste and adjust the seasoning. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Unroll the pastry and cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip. Unroll the pastry and cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip. Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using. Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using. Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time. Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time. To serve, place the samosas onto a large serving plate with a bowlful of chutney. To serve, place the samosas onto a large serving plate with a bowlful of chutney. Recipe tips If you want to freeze the samosas, do so when they are all wrapped up but uncooked. Only freeze filo that has not been previously frozen."
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} | 051ffeb1f6688ec8a262a917299e215276162867a5ce28b615cbb925f5462e4c | Low-FODMAP pepper and mozzarella pesto pasta recipe
An average of 4.1 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-fodmap_pepper_and_35089_16x9.jpg Simple, satisfying and packed with colourful veggies for an easy midweek meal. Make sure you use a vegetarian-friendly hard cheese if you’re cooking for vegetarians. 3 large peppers, deseeded and cut into chunks1 courgette, cut into chunks6 large tomatoes, quartered2 tbsp olive oil2 tsp mixed herbs300g/10½oz gluten-free pasta200g/7oz mozzarella, torn into piecesfreshly ground black pepper 3 large peppers, deseeded and cut into chunks 1 courgette, cut into chunks 6 large tomatoes, quartered 2 tbsp olive oil 2 tsp mixed herbs 300g/10½oz gluten-free pasta 200g/7oz mozzarella, torn into pieces freshly ground black pepper large bunch fresh basil, roughly choppedsmall handful fresh chives, roughly chopped50g/1¾oz pine nuts150ml/5fl oz olive oil1 lemon, zest and juice75g/2¾oz Parmesan (or a similar vegetarian hard cheese), grated large bunch fresh basil, roughly chopped small handful fresh chives, roughly chopped 50g/1¾oz pine nuts 150ml/5fl oz olive oil 1 lemon, zest and juice 75g/2¾oz Parmesan (or a similar vegetarian hard cheese), grated Method Preheat the oven to 190C/170C Fan/Gas 5.Put all the vegetables on a large baking tray and generously drizzle with oil, grind over some pepper and sprinkle with the mixed herbs. Roast for 30–40 minutes, until the veggies are soft.Meanwhile, to make the pesto, blend all the ingredients in a food processor.When the vegetables have been in the oven for about 15 minutes, cook the pasta according to the packet instructions.When the veggies are cooked, scatter over the mozzarella and stir through. Drain the pasta and mix with the veggies, then add pesto to taste. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Put all the vegetables on a large baking tray and generously drizzle with oil, grind over some pepper and sprinkle with the mixed herbs. Roast for 30–40 minutes, until the veggies are soft. Put all the vegetables on a large baking tray and generously drizzle with oil, grind over some pepper and sprinkle with the mixed herbs. Roast for 30–40 minutes, until the veggies are soft. Meanwhile, to make the pesto, blend all the ingredients in a food processor. Meanwhile, to make the pesto, blend all the ingredients in a food processor. When the vegetables have been in the oven for about 15 minutes, cook the pasta according to the packet instructions. When the vegetables have been in the oven for about 15 minutes, cook the pasta according to the packet instructions. When the veggies are cooked, scatter over the mozzarella and stir through. Drain the pasta and mix with the veggies, then add pesto to taste. When the veggies are cooked, scatter over the mozzarella and stir through. Drain the pasta and mix with the veggies, then add pesto to taste. Recipe tips Store any leftover pesto in a screw-top jar in the fridge; it will keep for up to a week. | {
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"title": "Low-FODMAP pepper and mozzarella pesto pasta recipe",
"content": "An average of 4.1 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-fodmap_pepper_and_35089_16x9.jpg Simple, satisfying and packed with colourful veggies for an easy midweek meal. Make sure you use a vegetarian-friendly hard cheese if you’re cooking for vegetarians. 3 large peppers, deseeded and cut into chunks1 courgette, cut into chunks6 large tomatoes, quartered2 tbsp olive oil2 tsp mixed herbs300g/10½oz gluten-free pasta200g/7oz mozzarella, torn into piecesfreshly ground black pepper 3 large peppers, deseeded and cut into chunks 1 courgette, cut into chunks 6 large tomatoes, quartered 2 tbsp olive oil 2 tsp mixed herbs 300g/10½oz gluten-free pasta 200g/7oz mozzarella, torn into pieces freshly ground black pepper large bunch fresh basil, roughly choppedsmall handful fresh chives, roughly chopped50g/1¾oz pine nuts150ml/5fl oz olive oil1 lemon, zest and juice75g/2¾oz Parmesan (or a similar vegetarian hard cheese), grated large bunch fresh basil, roughly chopped small handful fresh chives, roughly chopped 50g/1¾oz pine nuts 150ml/5fl oz olive oil 1 lemon, zest and juice 75g/2¾oz Parmesan (or a similar vegetarian hard cheese), grated Method Preheat the oven to 190C/170C Fan/Gas 5.Put all the vegetables on a large baking tray and generously drizzle with oil, grind over some pepper and sprinkle with the mixed herbs. Roast for 30–40 minutes, until the veggies are soft.Meanwhile, to make the pesto, blend all the ingredients in a food processor.When the vegetables have been in the oven for about 15 minutes, cook the pasta according to the packet instructions.When the veggies are cooked, scatter over the mozzarella and stir through. Drain the pasta and mix with the veggies, then add pesto to taste. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Put all the vegetables on a large baking tray and generously drizzle with oil, grind over some pepper and sprinkle with the mixed herbs. Roast for 30–40 minutes, until the veggies are soft. Put all the vegetables on a large baking tray and generously drizzle with oil, grind over some pepper and sprinkle with the mixed herbs. Roast for 30–40 minutes, until the veggies are soft. Meanwhile, to make the pesto, blend all the ingredients in a food processor. Meanwhile, to make the pesto, blend all the ingredients in a food processor. When the vegetables have been in the oven for about 15 minutes, cook the pasta according to the packet instructions. When the vegetables have been in the oven for about 15 minutes, cook the pasta according to the packet instructions. When the veggies are cooked, scatter over the mozzarella and stir through. Drain the pasta and mix with the veggies, then add pesto to taste. When the veggies are cooked, scatter over the mozzarella and stir through. Drain the pasta and mix with the veggies, then add pesto to taste. Recipe tips Store any leftover pesto in a screw-top jar in the fridge; it will keep for up to a week."
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} | 632115afb8d3ca7cf2050ae5eac9b464f209228a30e2c64b92caf691c5d80f7c | Homemade minestrone recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemademinestrone_93768_16x9.jpg The minestrone soup that kids will actually eat - use whatever veg you've got around and a bit of pasta. This version has a tiny pizza on top! 2 tbsp olive oil1 large onion, peeled, sliced150g/5½oz streaky bacon, diced4 celery stalks, chopped2 garlic cloves, peeled, finely chopped.2 carrots, peeled, diced 2 potatoes, peeled, diced1 litre/1 pint 15¼fl oz beef stock30g/1oz tomato purée400g/14 oz canned haricot beans, drained1 bay leaf1 tsp fresh thyme leaveshandful chopped fresh parsley400g/14 oz tomatoes, chopped100g/3½ oz spaghetti, broken into 2cm/1in piecessalt and freshly ground black pepper 2 tbsp olive oil 1 large onion, peeled, sliced 150g/5½oz streaky bacon, diced 4 celery stalks, chopped 2 garlic cloves, peeled, finely chopped. 2 carrots, peeled, diced 2 potatoes, peeled, diced 1 litre/1 pint 15¼fl oz beef stock 30g/1oz tomato purée 400g/14 oz canned haricot beans, drained 1 bay leaf 1 tsp fresh thyme leaves handful chopped fresh parsley 400g/14 oz tomatoes, chopped 100g/3½ oz spaghetti, broken into 2cm/1in pieces salt and freshly ground black pepper 1 crusty white bread loaf, cut into thick slices1 tbsp olive oil200g/7oz mozzarella, torn 1 crusty white bread loaf, cut into thick slices 1 tbsp olive oil 200g/7oz mozzarella, torn Method Heat the oil in a frying pan and fry the onion, bacon, celery, garlic and carrots for 2-3 minutes, or until softened. Stir in the potatoes and fry for a further 2-3 minutes. Pour in the stock and bring the mixture to the boil. Stir in the tomato purée and simmer for 45 minutes.Add the haricot beans, herbs, chopped tomatoes and spaghetti and continue to cook until the pasta is tender. Season, to taste, with salt and freshly ground black pepper.For the croûtons, drizzle the bread with the olive oil.Heat a griddle pan until hot and fry the bread on one side for 2-3 minutes, or until golden-brown. Meanwhile, preheat the grill to high.Remove the bread from the pan and top the uncooked side with the mozzarella. Place under the grill for 2-3 minutes, or until the cheese is bubbling and golden-brown.To serve, ladle the soup into 4 soup bowls and top with a croûton. Heat the oil in a frying pan and fry the onion, bacon, celery, garlic and carrots for 2-3 minutes, or until softened. Heat the oil in a frying pan and fry the onion, bacon, celery, garlic and carrots for 2-3 minutes, or until softened. Stir in the potatoes and fry for a further 2-3 minutes. Pour in the stock and bring the mixture to the boil. Stir in the tomato purée and simmer for 45 minutes. Stir in the potatoes and fry for a further 2-3 minutes. Pour in the stock and bring the mixture to the boil. Stir in the tomato purée and simmer for 45 minutes. Add the haricot beans, herbs, chopped tomatoes and spaghetti and continue to cook until the pasta is tender. Season, to taste, with salt and freshly ground black pepper. Add the haricot beans, herbs, chopped tomatoes and spaghetti and continue to cook until the pasta is tender. Season, to taste, with salt and freshly ground black pepper. For the croûtons, drizzle the bread with the olive oil. For the croûtons, drizzle the bread with the olive oil. Heat a griddle pan until hot and fry the bread on one side for 2-3 minutes, or until golden-brown. Meanwhile, preheat the grill to high. Heat a griddle pan until hot and fry the bread on one side for 2-3 minutes, or until golden-brown. Meanwhile, preheat the grill to high. Remove the bread from the pan and top the uncooked side with the mozzarella. Place under the grill for 2-3 minutes, or until the cheese is bubbling and golden-brown. Remove the bread from the pan and top the uncooked side with the mozzarella. Place under the grill for 2-3 minutes, or until the cheese is bubbling and golden-brown. To serve, ladle the soup into 4 soup bowls and top with a croûton. To serve, ladle the soup into 4 soup bowls and top with a croûton. | {
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"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemademinestrone_93768_16x9.jpg The minestrone soup that kids will actually eat - use whatever veg you've got around and a bit of pasta. This version has a tiny pizza on top! 2 tbsp olive oil1 large onion, peeled, sliced150g/5½oz streaky bacon, diced4 celery stalks, chopped2 garlic cloves, peeled, finely chopped.2 carrots, peeled, diced 2 potatoes, peeled, diced1 litre/1 pint 15¼fl oz beef stock30g/1oz tomato purée400g/14 oz canned haricot beans, drained1 bay leaf1 tsp fresh thyme leaveshandful chopped fresh parsley400g/14 oz tomatoes, chopped100g/3½ oz spaghetti, broken into 2cm/1in piecessalt and freshly ground black pepper 2 tbsp olive oil 1 large onion, peeled, sliced 150g/5½oz streaky bacon, diced 4 celery stalks, chopped 2 garlic cloves, peeled, finely chopped. 2 carrots, peeled, diced 2 potatoes, peeled, diced 1 litre/1 pint 15¼fl oz beef stock 30g/1oz tomato purée 400g/14 oz canned haricot beans, drained 1 bay leaf 1 tsp fresh thyme leaves handful chopped fresh parsley 400g/14 oz tomatoes, chopped 100g/3½ oz spaghetti, broken into 2cm/1in pieces salt and freshly ground black pepper 1 crusty white bread loaf, cut into thick slices1 tbsp olive oil200g/7oz mozzarella, torn 1 crusty white bread loaf, cut into thick slices 1 tbsp olive oil 200g/7oz mozzarella, torn Method Heat the oil in a frying pan and fry the onion, bacon, celery, garlic and carrots for 2-3 minutes, or until softened. Stir in the potatoes and fry for a further 2-3 minutes. Pour in the stock and bring the mixture to the boil. Stir in the tomato purée and simmer for 45 minutes.Add the haricot beans, herbs, chopped tomatoes and spaghetti and continue to cook until the pasta is tender. Season, to taste, with salt and freshly ground black pepper.For the croûtons, drizzle the bread with the olive oil.Heat a griddle pan until hot and fry the bread on one side for 2-3 minutes, or until golden-brown. Meanwhile, preheat the grill to high.Remove the bread from the pan and top the uncooked side with the mozzarella. Place under the grill for 2-3 minutes, or until the cheese is bubbling and golden-brown.To serve, ladle the soup into 4 soup bowls and top with a croûton. Heat the oil in a frying pan and fry the onion, bacon, celery, garlic and carrots for 2-3 minutes, or until softened. Heat the oil in a frying pan and fry the onion, bacon, celery, garlic and carrots for 2-3 minutes, or until softened. Stir in the potatoes and fry for a further 2-3 minutes. Pour in the stock and bring the mixture to the boil. Stir in the tomato purée and simmer for 45 minutes. Stir in the potatoes and fry for a further 2-3 minutes. Pour in the stock and bring the mixture to the boil. Stir in the tomato purée and simmer for 45 minutes. Add the haricot beans, herbs, chopped tomatoes and spaghetti and continue to cook until the pasta is tender. Season, to taste, with salt and freshly ground black pepper. Add the haricot beans, herbs, chopped tomatoes and spaghetti and continue to cook until the pasta is tender. Season, to taste, with salt and freshly ground black pepper. For the croûtons, drizzle the bread with the olive oil. For the croûtons, drizzle the bread with the olive oil. Heat a griddle pan until hot and fry the bread on one side for 2-3 minutes, or until golden-brown. Meanwhile, preheat the grill to high. Heat a griddle pan until hot and fry the bread on one side for 2-3 minutes, or until golden-brown. Meanwhile, preheat the grill to high. Remove the bread from the pan and top the uncooked side with the mozzarella. Place under the grill for 2-3 minutes, or until the cheese is bubbling and golden-brown. Remove the bread from the pan and top the uncooked side with the mozzarella. Place under the grill for 2-3 minutes, or until the cheese is bubbling and golden-brown. To serve, ladle the soup into 4 soup bowls and top with a croûton. To serve, ladle the soup into 4 soup bowls and top with a croûton."
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} | 7dc143da8f5a34cca381a32abb05687e632f1615214e220c90625b18642aa78f | Rainbow picnic pie recipe
To make the pastry, tip the flour into a bowl, add the butter and season well with salt and pepper. Use your fingertips to rub in the butter. Make a well in the middle of the flour mixture, add the iced water and vinegar. Using a palette knife and then your hands, bring the dough together into a ball. Flatten into a disc, cover and chill for 2 hours until firm.For the filling, preheat the oven to 180C/160C Fan/Gas 4. Peel the butternut squash, cut in half lengthways and scoop out the seeds. Cut the flesh into 3–4mm/⅛in thick slices, tip into a large bowl, add 2 tablespoons of olive oil, season well with salt and pepper and mix to coat. Arrange the butternut squash slices on a large baking tray and bake for about 30 minutes, until tender. Meanwhile, slice the courgettes into 3mm/⅛in thick discs. Arrange on another baking tray, add the garlic cloves, drizzle with a tablespoon of olive oil, scatter over the thyme leave and season with salt and pepper. Roast for 15 minutes until tender. Leave the squash and courgettes to cool to room temperature.Lightly dust the work surface with flour. Cut off two-thirds of the pastry and roll out to form a disc, 2–3mm/about ⅛ in thick. Use it to line the base and sides of the springform tin, leaving any excess pastry hanging over the edges. Chill the pastry case while you prepare the remaining filling ingredients. Steam the spinach until just wilted, squeeze hard to remove any water and season generously with salt and pepper. Cut the roasted peppers into 2cm/¾in wide strips and set aside.Squeeze the roasted garlic into a bowl, add the drained ricotta, Parmesan, chilli flakes, dried oregano, 1 beaten egg and the chopped fresh herbs. Season well and mix to combine.Increase the oven temperature to 190C/170C Fan/Gas 5 and place a heavy baking sheet on the middle shelf to heat up.To assemble the pie, scatter the dried breadcrumbs over the base of the pastry case and arrange the roasted butternut squash slices on top. Spoon half of the ricotta mixture over the squash and spread evenly. Spoon the spinach in a layer on top of the ricotta, followed by the sliced peppers. Spoon over the remaining ricotta and arrange the courgette slices on top. Spoon over the tapenade and sprinkle over the feta.On a lightly floured work surface, roll out the remaining pastry to a 23cm/9in disc. Brush the edge of the pastry case with water and carefully lay the pastry disc on top to cover the filling. Press the pastry edges together to seal, then use a sharp knife to trim off any excess pastry. Crimp the pastry edges between your thumb and fingers. Roll out the pastry trimmings, cut out leaf shapes and stick to the top of the pie with a little water. Beat the remaining egg and brush over the top of the pie. Place on the hot baking sheet and bake for 20 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 25–30 minutes, until the pastry is golden brown and crisp.Remove from the oven and leave to cool, then chill for at least 2 hours before serving. To make the pastry, tip the flour into a bowl, add the butter and season well with salt and pepper. Use your fingertips to rub in the butter. To make the pastry, tip the flour into a bowl, add the butter and season well with salt and pepper. Use your fingertips to rub in the butter. Make a well in the middle of the flour mixture, add the iced water and vinegar. Using a palette knife and then your hands, bring the dough together into a ball. Flatten into a disc, cover and chill for 2 hours until firm. Make a well in the middle of the flour mixture, add the iced water and vinegar. Using a palette knife and then your hands, bring the dough together into a ball. Flatten into a disc, cover and chill for 2 hours until firm. For the filling, preheat the oven to 180C/160C Fan/Gas 4. Peel the butternut squash, cut in half lengthways and scoop out the seeds. Cut the flesh into 3–4mm/⅛in thick slices, tip into a large bowl, add 2 tablespoons of olive oil, season well with salt and pepper and mix to coat. Arrange the butternut squash slices on a large baking tray and bake for about 30 minutes, until tender. For the filling, preheat the oven to 180C/160C Fan/Gas 4. Peel the butternut squash, cut in half lengthways and scoop out the seeds. Cut the flesh into 3–4mm/⅛in thick slices, tip into a large bowl, add 2 tablespoons of olive oil, season well with salt and pepper and mix to coat. Arrange the butternut squash slices on a large baking tray and bake for about 30 minutes, until tender. Meanwhile, slice the courgettes into 3mm/⅛in thick discs. Arrange on another baking tray, add the garlic cloves, drizzle with a tablespoon of olive oil, scatter over the thyme leave and season with salt and pepper. Roast for 15 minutes until tender. Leave the squash and courgettes to cool to room temperature. Meanwhile, slice the courgettes into 3mm/⅛in thick discs. Arrange on another baking tray, add the garlic cloves, drizzle with a tablespoon of olive oil, scatter over the thyme leave and season with salt and pepper. Roast for 15 minutes until tender. Leave the squash and courgettes to cool to room temperature. Lightly dust the work surface with flour. Cut off two-thirds of the pastry and roll out to form a disc, 2–3mm/about ⅛ in thick. Use it to line the base and sides of the springform tin, leaving any excess pastry hanging over the edges. Chill the pastry case while you prepare the remaining filling ingredients. Lightly dust the work surface with flour. Cut off two-thirds of the pastry and roll out to form a disc, 2–3mm/about ⅛ in thick. Use it to line the base and sides of the springform tin, leaving any excess pastry hanging over the edges. Chill the pastry case while you prepare the remaining filling ingredients. Steam the spinach until just wilted, squeeze hard to remove any water and season generously with salt and pepper. Cut the roasted peppers into 2cm/¾in wide strips and set aside. Steam the spinach until just wilted, squeeze hard to remove any water and season generously with salt and pepper. Cut the roasted peppers into 2cm/¾in wide strips and set aside. Squeeze the roasted garlic into a bowl, add the drained ricotta, Parmesan, chilli flakes, dried oregano, 1 beaten egg and the chopped fresh herbs. Season well and mix to combine. Squeeze the roasted garlic into a bowl, add the drained ricotta, Parmesan, chilli flakes, dried oregano, 1 beaten egg and the chopped fresh herbs. Season well and mix to combine. Increase the oven temperature to 190C/170C Fan/Gas 5 and place a heavy baking sheet on the middle shelf to heat up. Increase the oven temperature to 190C/170C Fan/Gas 5 and place a heavy baking sheet on the middle shelf to heat up. To assemble the pie, scatter the dried breadcrumbs over the base of the pastry case and arrange the roasted butternut squash slices on top. Spoon half of the ricotta mixture over the squash and spread evenly. Spoon the spinach in a layer on top of the ricotta, followed by the sliced peppers. Spoon over the remaining ricotta and arrange the courgette slices on top. Spoon over the tapenade and sprinkle over the feta. To assemble the pie, scatter the dried breadcrumbs over the base of the pastry case and arrange the roasted butternut squash slices on top. Spoon half of the ricotta mixture over the squash and spread evenly. Spoon the spinach in a layer on top of the ricotta, followed by the sliced peppers. Spoon over the remaining ricotta and arrange the courgette slices on top. Spoon over the tapenade and sprinkle over the feta. On a lightly floured work surface, roll out the remaining pastry to a 23cm/9in disc. Brush the edge of the pastry case with water and carefully lay the pastry disc on top to cover the filling. Press the pastry edges together to seal, then use a sharp knife to trim off any excess pastry. Crimp the pastry edges between your thumb and fingers. Roll out the pastry trimmings, cut out leaf shapes and stick to the top of the pie with a little water. On a lightly floured work surface, roll out the remaining pastry to a 23cm/9in disc. Brush the edge of the pastry case with water and carefully lay the pastry disc on top to cover the filling. Press the pastry edges together to seal, then use a sharp knife to trim off any excess pastry. Crimp the pastry edges between your thumb and fingers. Roll out the pastry trimmings, cut out leaf shapes and stick to the top of the pie with a little water. Beat the remaining egg and brush over the top of the pie. Place on the hot baking sheet and bake for 20 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 25–30 minutes, until the pastry is golden brown and crisp. Beat the remaining egg and brush over the top of the pie. Place on the hot baking sheet and bake for 20 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 25–30 minutes, until the pastry is golden brown and crisp. Remove from the oven and leave to cool, then chill for at least 2 hours before serving. Remove from the oven and leave to cool, then chill for at least 2 hours before serving. | {
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"title": "Rainbow picnic pie recipe",
"content": "To make the pastry, tip the flour into a bowl, add the butter and season well with salt and pepper. Use your fingertips to rub in the butter. Make a well in the middle of the flour mixture, add the iced water and vinegar. Using a palette knife and then your hands, bring the dough together into a ball. Flatten into a disc, cover and chill for 2 hours until firm.For the filling, preheat the oven to 180C/160C Fan/Gas 4. Peel the butternut squash, cut in half lengthways and scoop out the seeds. Cut the flesh into 3–4mm/⅛in thick slices, tip into a large bowl, add 2 tablespoons of olive oil, season well with salt and pepper and mix to coat. Arrange the butternut squash slices on a large baking tray and bake for about 30 minutes, until tender. Meanwhile, slice the courgettes into 3mm/⅛in thick discs. Arrange on another baking tray, add the garlic cloves, drizzle with a tablespoon of olive oil, scatter over the thyme leave and season with salt and pepper. Roast for 15 minutes until tender. Leave the squash and courgettes to cool to room temperature.Lightly dust the work surface with flour. Cut off two-thirds of the pastry and roll out to form a disc, 2–3mm/about ⅛ in thick. Use it to line the base and sides of the springform tin, leaving any excess pastry hanging over the edges. Chill the pastry case while you prepare the remaining filling ingredients. Steam the spinach until just wilted, squeeze hard to remove any water and season generously with salt and pepper. Cut the roasted peppers into 2cm/¾in wide strips and set aside.Squeeze the roasted garlic into a bowl, add the drained ricotta, Parmesan, chilli flakes, dried oregano, 1 beaten egg and the chopped fresh herbs. Season well and mix to combine.Increase the oven temperature to 190C/170C Fan/Gas 5 and place a heavy baking sheet on the middle shelf to heat up.To assemble the pie, scatter the dried breadcrumbs over the base of the pastry case and arrange the roasted butternut squash slices on top. Spoon half of the ricotta mixture over the squash and spread evenly. Spoon the spinach in a layer on top of the ricotta, followed by the sliced peppers. Spoon over the remaining ricotta and arrange the courgette slices on top. Spoon over the tapenade and sprinkle over the feta.On a lightly floured work surface, roll out the remaining pastry to a 23cm/9in disc. Brush the edge of the pastry case with water and carefully lay the pastry disc on top to cover the filling. Press the pastry edges together to seal, then use a sharp knife to trim off any excess pastry. Crimp the pastry edges between your thumb and fingers. Roll out the pastry trimmings, cut out leaf shapes and stick to the top of the pie with a little water. Beat the remaining egg and brush over the top of the pie. Place on the hot baking sheet and bake for 20 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 25–30 minutes, until the pastry is golden brown and crisp.Remove from the oven and leave to cool, then chill for at least 2 hours before serving. To make the pastry, tip the flour into a bowl, add the butter and season well with salt and pepper. Use your fingertips to rub in the butter. To make the pastry, tip the flour into a bowl, add the butter and season well with salt and pepper. Use your fingertips to rub in the butter. Make a well in the middle of the flour mixture, add the iced water and vinegar. Using a palette knife and then your hands, bring the dough together into a ball. Flatten into a disc, cover and chill for 2 hours until firm. Make a well in the middle of the flour mixture, add the iced water and vinegar. Using a palette knife and then your hands, bring the dough together into a ball. Flatten into a disc, cover and chill for 2 hours until firm. For the filling, preheat the oven to 180C/160C Fan/Gas 4. Peel the butternut squash, cut in half lengthways and scoop out the seeds. Cut the flesh into 3–4mm/⅛in thick slices, tip into a large bowl, add 2 tablespoons of olive oil, season well with salt and pepper and mix to coat. Arrange the butternut squash slices on a large baking tray and bake for about 30 minutes, until tender. For the filling, preheat the oven to 180C/160C Fan/Gas 4. Peel the butternut squash, cut in half lengthways and scoop out the seeds. Cut the flesh into 3–4mm/⅛in thick slices, tip into a large bowl, add 2 tablespoons of olive oil, season well with salt and pepper and mix to coat. Arrange the butternut squash slices on a large baking tray and bake for about 30 minutes, until tender. Meanwhile, slice the courgettes into 3mm/⅛in thick discs. Arrange on another baking tray, add the garlic cloves, drizzle with a tablespoon of olive oil, scatter over the thyme leave and season with salt and pepper. Roast for 15 minutes until tender. Leave the squash and courgettes to cool to room temperature. Meanwhile, slice the courgettes into 3mm/⅛in thick discs. Arrange on another baking tray, add the garlic cloves, drizzle with a tablespoon of olive oil, scatter over the thyme leave and season with salt and pepper. Roast for 15 minutes until tender. Leave the squash and courgettes to cool to room temperature. Lightly dust the work surface with flour. Cut off two-thirds of the pastry and roll out to form a disc, 2–3mm/about ⅛ in thick. Use it to line the base and sides of the springform tin, leaving any excess pastry hanging over the edges. Chill the pastry case while you prepare the remaining filling ingredients. Lightly dust the work surface with flour. Cut off two-thirds of the pastry and roll out to form a disc, 2–3mm/about ⅛ in thick. Use it to line the base and sides of the springform tin, leaving any excess pastry hanging over the edges. Chill the pastry case while you prepare the remaining filling ingredients. Steam the spinach until just wilted, squeeze hard to remove any water and season generously with salt and pepper. Cut the roasted peppers into 2cm/¾in wide strips and set aside. Steam the spinach until just wilted, squeeze hard to remove any water and season generously with salt and pepper. Cut the roasted peppers into 2cm/¾in wide strips and set aside. Squeeze the roasted garlic into a bowl, add the drained ricotta, Parmesan, chilli flakes, dried oregano, 1 beaten egg and the chopped fresh herbs. Season well and mix to combine. Squeeze the roasted garlic into a bowl, add the drained ricotta, Parmesan, chilli flakes, dried oregano, 1 beaten egg and the chopped fresh herbs. Season well and mix to combine. Increase the oven temperature to 190C/170C Fan/Gas 5 and place a heavy baking sheet on the middle shelf to heat up. Increase the oven temperature to 190C/170C Fan/Gas 5 and place a heavy baking sheet on the middle shelf to heat up. To assemble the pie, scatter the dried breadcrumbs over the base of the pastry case and arrange the roasted butternut squash slices on top. Spoon half of the ricotta mixture over the squash and spread evenly. Spoon the spinach in a layer on top of the ricotta, followed by the sliced peppers. Spoon over the remaining ricotta and arrange the courgette slices on top. Spoon over the tapenade and sprinkle over the feta. To assemble the pie, scatter the dried breadcrumbs over the base of the pastry case and arrange the roasted butternut squash slices on top. Spoon half of the ricotta mixture over the squash and spread evenly. Spoon the spinach in a layer on top of the ricotta, followed by the sliced peppers. Spoon over the remaining ricotta and arrange the courgette slices on top. Spoon over the tapenade and sprinkle over the feta. On a lightly floured work surface, roll out the remaining pastry to a 23cm/9in disc. Brush the edge of the pastry case with water and carefully lay the pastry disc on top to cover the filling. Press the pastry edges together to seal, then use a sharp knife to trim off any excess pastry. Crimp the pastry edges between your thumb and fingers. Roll out the pastry trimmings, cut out leaf shapes and stick to the top of the pie with a little water. On a lightly floured work surface, roll out the remaining pastry to a 23cm/9in disc. Brush the edge of the pastry case with water and carefully lay the pastry disc on top to cover the filling. Press the pastry edges together to seal, then use a sharp knife to trim off any excess pastry. Crimp the pastry edges between your thumb and fingers. Roll out the pastry trimmings, cut out leaf shapes and stick to the top of the pie with a little water. Beat the remaining egg and brush over the top of the pie. Place on the hot baking sheet and bake for 20 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 25–30 minutes, until the pastry is golden brown and crisp. Beat the remaining egg and brush over the top of the pie. Place on the hot baking sheet and bake for 20 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 25–30 minutes, until the pastry is golden brown and crisp. Remove from the oven and leave to cool, then chill for at least 2 hours before serving. Remove from the oven and leave to cool, then chill for at least 2 hours before serving."
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} | bcd471c63a3c9b814c10a42dfc5ee3dbb04498b1a6b3fe07066b5052ce49ec26 | Black bean chilli recipe
Black bean chilli with pulled mushrooms An average of 4.5 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pulled_mushrooms_chilli_92323_16x9.jpg This classic black bean chilli is topped with a genius vegan pulled "pork". Use a mixture of shiitake and closed-cup mushrooms for taste and texture. Each serving provides 306 kcal, 9g protein, 41g carbohydrates (of which 22g sugars), 10g fat (of which 1.5g saturates), 9g fibre and 0.4g salt. 1–2 tbsp extra virgin olive oil1 red onion, thinly sliced1 tsp ground cumin1½ tsp hot smoked paprika400g tin chopped tomatoes400g tin black beans in water, drained and rinsed300g/10½oz sweet potatoes (1 large potato), scrubbed (do not peel) and cut into 2.5cm/1in chunks198g can sweetcorn, drained450g/1lb mushrooms3 tbsp maple syrupflaked sea salt and freshly ground black pepper 1–2 tbsp extra virgin olive oil 1 red onion, thinly sliced 1 tsp ground cumin 1½ tsp hot smoked paprika 400g tin chopped tomatoes 400g tin black beans in water, drained and rinsed 300g/10½oz sweet potatoes (1 large potato), scrubbed (do not peel) and cut into 2.5cm/1in chunks 198g can sweetcorn, drained 450g/1lb mushrooms 3 tbsp maple syrup flaked sea salt and freshly ground black pepper sliced avocadoonion, thinly sliced tomatoes, chopped fresh coriander, choppedfreshly cooked brown basmati and wild rice (optional)coconut yoghurt (optional) sliced avocado onion, thinly sliced tomatoes, chopped fresh coriander, chopped freshly cooked brown basmati and wild rice (optional) coconut yoghurt (optional) Method Heat the oil in a large, shallow casserole or wide-based saucepan and gently fry the onion for 5 minutes, or until softened, stirring regularly. Add the cumin and 1 teaspoon of the paprika and cook for a few seconds, stirring.Add the tomatoes, black beans, sweet potato, sweetcorn and 400ml /14fl oz cold water. Bring to a gentle simmer, then cover with a lid and cook over a low heat for 30 minutes, or until the sweet potato is tender. Remove the lid and stir the chilli occasionally as it cooks. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Use two forks to the rip the mushrooms into thin strands – particularly the stalks. Scatter over the baking tray and cook for 20 minutes.Mix the maple syrup with the remaining half teaspoon of paprika. Remove the mushrooms from the oven and drizzle with the maple syrup. Season with salt and a good grinding of pepper. Toss lightly and return to the oven for a further 15 minutes, or until crispy and sticky. Take the lid off the beans and simmer the sauce until rich and thick, stirring constantly. Top with the ‘pulled’ mushrooms and serve.Serve the chilli topped with sliced avocado, onion, tomatoes and coriander. If liked, add cooked brown basmati and wild rice and coconut yoghurt on the side. Heat the oil in a large, shallow casserole or wide-based saucepan and gently fry the onion for 5 minutes, or until softened, stirring regularly. Add the cumin and 1 teaspoon of the paprika and cook for a few seconds, stirring. Heat the oil in a large, shallow casserole or wide-based saucepan and gently fry the onion for 5 minutes, or until softened, stirring regularly. Add the cumin and 1 teaspoon of the paprika and cook for a few seconds, stirring. Add the tomatoes, black beans, sweet potato, sweetcorn and 400ml /14fl oz cold water. Bring to a gentle simmer, then cover with a lid and cook over a low heat for 30 minutes, or until the sweet potato is tender. Remove the lid and stir the chilli occasionally as it cooks. Add the tomatoes, black beans, sweet potato, sweetcorn and 400ml /14fl oz cold water. Bring to a gentle simmer, then cover with a lid and cook over a low heat for 30 minutes, or until the sweet potato is tender. Remove the lid and stir the chilli occasionally as it cooks. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Use two forks to the rip the mushrooms into thin strands – particularly the stalks. Scatter over the baking tray and cook for 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Use two forks to the rip the mushrooms into thin strands – particularly the stalks. Scatter over the baking tray and cook for 20 minutes. Mix the maple syrup with the remaining half teaspoon of paprika. Remove the mushrooms from the oven and drizzle with the maple syrup. Season with salt and a good grinding of pepper. Toss lightly and return to the oven for a further 15 minutes, or until crispy and sticky. Mix the maple syrup with the remaining half teaspoon of paprika. Remove the mushrooms from the oven and drizzle with the maple syrup. Season with salt and a good grinding of pepper. Toss lightly and return to the oven for a further 15 minutes, or until crispy and sticky. Take the lid off the beans and simmer the sauce until rich and thick, stirring constantly. Top with the ‘pulled’ mushrooms and serve. Take the lid off the beans and simmer the sauce until rich and thick, stirring constantly. Top with the ‘pulled’ mushrooms and serve. Serve the chilli topped with sliced avocado, onion, tomatoes and coriander. If liked, add cooked brown basmati and wild rice and coconut yoghurt on the side. Serve the chilli topped with sliced avocado, onion, tomatoes and coriander. If liked, add cooked brown basmati and wild rice and coconut yoghurt on the side. | {
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"title": "Black bean chilli recipe",
"content": "Black bean chilli with pulled mushrooms An average of 4.5 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pulled_mushrooms_chilli_92323_16x9.jpg This classic black bean chilli is topped with a genius vegan pulled \"pork\". Use a mixture of shiitake and closed-cup mushrooms for taste and texture. Each serving provides 306 kcal, 9g protein, 41g carbohydrates (of which 22g sugars), 10g fat (of which 1.5g saturates), 9g fibre and 0.4g salt. 1–2 tbsp extra virgin olive oil1 red onion, thinly sliced1 tsp ground cumin1½ tsp hot smoked paprika400g tin chopped tomatoes400g tin black beans in water, drained and rinsed300g/10½oz sweet potatoes (1 large potato), scrubbed (do not peel) and cut into 2.5cm/1in chunks198g can sweetcorn, drained450g/1lb mushrooms3 tbsp maple syrupflaked sea salt and freshly ground black pepper 1–2 tbsp extra virgin olive oil 1 red onion, thinly sliced 1 tsp ground cumin 1½ tsp hot smoked paprika 400g tin chopped tomatoes 400g tin black beans in water, drained and rinsed 300g/10½oz sweet potatoes (1 large potato), scrubbed (do not peel) and cut into 2.5cm/1in chunks 198g can sweetcorn, drained 450g/1lb mushrooms 3 tbsp maple syrup flaked sea salt and freshly ground black pepper sliced avocadoonion, thinly sliced tomatoes, chopped fresh coriander, choppedfreshly cooked brown basmati and wild rice (optional)coconut yoghurt (optional) sliced avocado onion, thinly sliced tomatoes, chopped fresh coriander, chopped freshly cooked brown basmati and wild rice (optional) coconut yoghurt (optional) Method Heat the oil in a large, shallow casserole or wide-based saucepan and gently fry the onion for 5 minutes, or until softened, stirring regularly. Add the cumin and 1 teaspoon of the paprika and cook for a few seconds, stirring.Add the tomatoes, black beans, sweet potato, sweetcorn and 400ml /14fl oz cold water. Bring to a gentle simmer, then cover with a lid and cook over a low heat for 30 minutes, or until the sweet potato is tender. Remove the lid and stir the chilli occasionally as it cooks. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Use two forks to the rip the mushrooms into thin strands – particularly the stalks. Scatter over the baking tray and cook for 20 minutes.Mix the maple syrup with the remaining half teaspoon of paprika. Remove the mushrooms from the oven and drizzle with the maple syrup. Season with salt and a good grinding of pepper. Toss lightly and return to the oven for a further 15 minutes, or until crispy and sticky. Take the lid off the beans and simmer the sauce until rich and thick, stirring constantly. Top with the ‘pulled’ mushrooms and serve.Serve the chilli topped with sliced avocado, onion, tomatoes and coriander. If liked, add cooked brown basmati and wild rice and coconut yoghurt on the side. Heat the oil in a large, shallow casserole or wide-based saucepan and gently fry the onion for 5 minutes, or until softened, stirring regularly. Add the cumin and 1 teaspoon of the paprika and cook for a few seconds, stirring. Heat the oil in a large, shallow casserole or wide-based saucepan and gently fry the onion for 5 minutes, or until softened, stirring regularly. Add the cumin and 1 teaspoon of the paprika and cook for a few seconds, stirring. Add the tomatoes, black beans, sweet potato, sweetcorn and 400ml /14fl oz cold water. Bring to a gentle simmer, then cover with a lid and cook over a low heat for 30 minutes, or until the sweet potato is tender. Remove the lid and stir the chilli occasionally as it cooks. Add the tomatoes, black beans, sweet potato, sweetcorn and 400ml /14fl oz cold water. Bring to a gentle simmer, then cover with a lid and cook over a low heat for 30 minutes, or until the sweet potato is tender. Remove the lid and stir the chilli occasionally as it cooks. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Use two forks to the rip the mushrooms into thin strands – particularly the stalks. Scatter over the baking tray and cook for 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Use two forks to the rip the mushrooms into thin strands – particularly the stalks. Scatter over the baking tray and cook for 20 minutes. Mix the maple syrup with the remaining half teaspoon of paprika. Remove the mushrooms from the oven and drizzle with the maple syrup. Season with salt and a good grinding of pepper. Toss lightly and return to the oven for a further 15 minutes, or until crispy and sticky. Mix the maple syrup with the remaining half teaspoon of paprika. Remove the mushrooms from the oven and drizzle with the maple syrup. Season with salt and a good grinding of pepper. Toss lightly and return to the oven for a further 15 minutes, or until crispy and sticky. Take the lid off the beans and simmer the sauce until rich and thick, stirring constantly. Top with the ‘pulled’ mushrooms and serve. Take the lid off the beans and simmer the sauce until rich and thick, stirring constantly. Top with the ‘pulled’ mushrooms and serve. Serve the chilli topped with sliced avocado, onion, tomatoes and coriander. If liked, add cooked brown basmati and wild rice and coconut yoghurt on the side. Serve the chilli topped with sliced avocado, onion, tomatoes and coriander. If liked, add cooked brown basmati and wild rice and coconut yoghurt on the side."
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} | eca7b8a2c044a8a4b07d469d8a0fc552edd0ab60a3b26bdcfc1d23d17eb6fb04 | Blackberry and apple crumble smoothie recipe
An average of 4.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blackberry_and_apple_39192_16x9.jpg Mix up this high-protein fruit smoothie, with oats and almonds, for a fibre-filled start to the day. Equipment and preparation: For this recipe you will need a blender that can crush ice. If your blender cannot crush ice you will need to defrost the berries. With a GI of 45 this meal is high protein, low GI. 300g/10½oz frozen mixed berries 1 apple, cored and sliced200ml/7floz semi-skimmed milk150g/5½oz fat-free natural yoghurt25g/1oz porridge oats, with extra fibre10g/¼oz flaked almonds 300g/10½oz frozen mixed berries 1 apple, cored and sliced 200ml/7floz semi-skimmed milk 150g/5½oz fat-free natural yoghurt 25g/1oz porridge oats, with extra fibre 10g/¼oz flaked almonds Method Place the berries, apple, milk, yoghurt, oats and nuts in a blender and blend until smooth. Add 75-100ml/2½-3½floz cold water, a little at a time, to achieve a smooth consistency and blend again. Pour into glasses and serve. Place the berries, apple, milk, yoghurt, oats and nuts in a blender and blend until smooth. Place the berries, apple, milk, yoghurt, oats and nuts in a blender and blend until smooth. Add 75-100ml/2½-3½floz cold water, a little at a time, to achieve a smooth consistency and blend again. Add 75-100ml/2½-3½floz cold water, a little at a time, to achieve a smooth consistency and blend again. Pour into glasses and serve. Pour into glasses and serve. Recipe tips If making for the following day, keep in the fridge and add extra water or milk as the oats will continue to thicken as the smoothie stands. Use any frozen fruit you fancy for quick smoothies – it’s much cheaper than fresh. | {
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"title": "Blackberry and apple crumble smoothie recipe",
"content": "An average of 4.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blackberry_and_apple_39192_16x9.jpg Mix up this high-protein fruit smoothie, with oats and almonds, for a fibre-filled start to the day. Equipment and preparation: For this recipe you will need a blender that can crush ice. If your blender cannot crush ice you will need to defrost the berries. With a GI of 45 this meal is high protein, low GI. 300g/10½oz frozen mixed berries 1 apple, cored and sliced200ml/7floz semi-skimmed milk150g/5½oz fat-free natural yoghurt25g/1oz porridge oats, with extra fibre10g/¼oz flaked almonds 300g/10½oz frozen mixed berries 1 apple, cored and sliced 200ml/7floz semi-skimmed milk 150g/5½oz fat-free natural yoghurt 25g/1oz porridge oats, with extra fibre 10g/¼oz flaked almonds Method Place the berries, apple, milk, yoghurt, oats and nuts in a blender and blend until smooth. Add 75-100ml/2½-3½floz cold water, a little at a time, to achieve a smooth consistency and blend again. Pour into glasses and serve. Place the berries, apple, milk, yoghurt, oats and nuts in a blender and blend until smooth. Place the berries, apple, milk, yoghurt, oats and nuts in a blender and blend until smooth. Add 75-100ml/2½-3½floz cold water, a little at a time, to achieve a smooth consistency and blend again. Add 75-100ml/2½-3½floz cold water, a little at a time, to achieve a smooth consistency and blend again. Pour into glasses and serve. Pour into glasses and serve. Recipe tips If making for the following day, keep in the fridge and add extra water or milk as the oats will continue to thicken as the smoothie stands. Use any frozen fruit you fancy for quick smoothies – it’s much cheaper than fresh."
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} | 3060f660cfd4ef13b324eb01f1ad9cc507a37b8b4b553d59d1030f516128849f | Milkshake recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/milkshake_19447_16x9.jpg A luxurious milkshake makes a super-fun drink or dessert. Choose from rich dark chocolate, strawberry or a simple vanilla. 50g/1¾oz dark chocolate (70% cocoa solids), chopped1 tbsp soft light brown sugar 50g/1¾oz dark chocolate (70% cocoa solids), chopped 1 tbsp soft light brown sugar 100g/3½oz hulled strawberries, quartered2 tbsp caster sugar 100g/3½oz hulled strawberries, quartered 2 tbsp caster sugar 250ml/9fl oz milk, either full-fat or semi skimmed200g/7oz good quality dark chocolate or vanilla ice cream2 tbsp whipped double cream or canned whipped cream (unsweetened) 250ml/9fl oz milk, either full-fat or semi skimmed 200g/7oz good quality dark chocolate or vanilla ice cream 2 tbsp whipped double cream or canned whipped cream (unsweetened) Method To make the chocolate syrup, put the chocolate and sugar in a small saucepan with 2 tablespoons water. Place over a low–medium heat and stir to melt the chocolate and dissolve the sugar. Remove from the heat and leave to cool. To make the strawberry syrup, put the strawberries and sugar in a small saucepan with 1 tablespoon water. Place over a low–medium heat and cook, stirring frequently, until the strawberries have completely softened and the sugar has dissolved. Pass through a sieve into a jug, pressing the fruit to extract as much of the strawberry pulp as possible.To make the milkshake, blend the milk and ice cream together until smooth, using either a stick blender in a jug or a blender on high speed.Using a teaspoon drizzle half of the syrup of your choice (if using) down the inside of each glass and divide the milkshake between the glasses. Top with whipped cream and the remaining syrup and serve immediately. To make the chocolate syrup, put the chocolate and sugar in a small saucepan with 2 tablespoons water. Place over a low–medium heat and stir to melt the chocolate and dissolve the sugar. Remove from the heat and leave to cool. To make the chocolate syrup, put the chocolate and sugar in a small saucepan with 2 tablespoons water. Place over a low–medium heat and stir to melt the chocolate and dissolve the sugar. Remove from the heat and leave to cool. To make the strawberry syrup, put the strawberries and sugar in a small saucepan with 1 tablespoon water. Place over a low–medium heat and cook, stirring frequently, until the strawberries have completely softened and the sugar has dissolved. Pass through a sieve into a jug, pressing the fruit to extract as much of the strawberry pulp as possible. To make the strawberry syrup, put the strawberries and sugar in a small saucepan with 1 tablespoon water. Place over a low–medium heat and cook, stirring frequently, until the strawberries have completely softened and the sugar has dissolved. Pass through a sieve into a jug, pressing the fruit to extract as much of the strawberry pulp as possible. To make the milkshake, blend the milk and ice cream together until smooth, using either a stick blender in a jug or a blender on high speed. To make the milkshake, blend the milk and ice cream together until smooth, using either a stick blender in a jug or a blender on high speed. Using a teaspoon drizzle half of the syrup of your choice (if using) down the inside of each glass and divide the milkshake between the glasses. Top with whipped cream and the remaining syrup and serve immediately. Using a teaspoon drizzle half of the syrup of your choice (if using) down the inside of each glass and divide the milkshake between the glasses. Top with whipped cream and the remaining syrup and serve immediately. | {
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"title": "Milkshake 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/milkshake_19447_16x9.jpg A luxurious milkshake makes a super-fun drink or dessert. Choose from rich dark chocolate, strawberry or a simple vanilla. 50g/1¾oz dark chocolate (70% cocoa solids), chopped1 tbsp soft light brown sugar 50g/1¾oz dark chocolate (70% cocoa solids), chopped 1 tbsp soft light brown sugar 100g/3½oz hulled strawberries, quartered2 tbsp caster sugar 100g/3½oz hulled strawberries, quartered 2 tbsp caster sugar 250ml/9fl oz milk, either full-fat or semi skimmed200g/7oz good quality dark chocolate or vanilla ice cream2 tbsp whipped double cream or canned whipped cream (unsweetened) 250ml/9fl oz milk, either full-fat or semi skimmed 200g/7oz good quality dark chocolate or vanilla ice cream 2 tbsp whipped double cream or canned whipped cream (unsweetened) Method To make the chocolate syrup, put the chocolate and sugar in a small saucepan with 2 tablespoons water. Place over a low–medium heat and stir to melt the chocolate and dissolve the sugar. Remove from the heat and leave to cool. To make the strawberry syrup, put the strawberries and sugar in a small saucepan with 1 tablespoon water. Place over a low–medium heat and cook, stirring frequently, until the strawberries have completely softened and the sugar has dissolved. Pass through a sieve into a jug, pressing the fruit to extract as much of the strawberry pulp as possible.To make the milkshake, blend the milk and ice cream together until smooth, using either a stick blender in a jug or a blender on high speed.Using a teaspoon drizzle half of the syrup of your choice (if using) down the inside of each glass and divide the milkshake between the glasses. Top with whipped cream and the remaining syrup and serve immediately. To make the chocolate syrup, put the chocolate and sugar in a small saucepan with 2 tablespoons water. Place over a low–medium heat and stir to melt the chocolate and dissolve the sugar. Remove from the heat and leave to cool. To make the chocolate syrup, put the chocolate and sugar in a small saucepan with 2 tablespoons water. Place over a low–medium heat and stir to melt the chocolate and dissolve the sugar. Remove from the heat and leave to cool. To make the strawberry syrup, put the strawberries and sugar in a small saucepan with 1 tablespoon water. Place over a low–medium heat and cook, stirring frequently, until the strawberries have completely softened and the sugar has dissolved. Pass through a sieve into a jug, pressing the fruit to extract as much of the strawberry pulp as possible. To make the strawberry syrup, put the strawberries and sugar in a small saucepan with 1 tablespoon water. Place over a low–medium heat and cook, stirring frequently, until the strawberries have completely softened and the sugar has dissolved. Pass through a sieve into a jug, pressing the fruit to extract as much of the strawberry pulp as possible. To make the milkshake, blend the milk and ice cream together until smooth, using either a stick blender in a jug or a blender on high speed. To make the milkshake, blend the milk and ice cream together until smooth, using either a stick blender in a jug or a blender on high speed. Using a teaspoon drizzle half of the syrup of your choice (if using) down the inside of each glass and divide the milkshake between the glasses. Top with whipped cream and the remaining syrup and serve immediately. Using a teaspoon drizzle half of the syrup of your choice (if using) down the inside of each glass and divide the milkshake between the glasses. Top with whipped cream and the remaining syrup and serve immediately."
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} | f0f3f353fce9e945f822b4140688f8f12c224df8a1f50f2f2d77f93621f72748 | Kale smoothie recipe
An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kale_smoothie_93746_16x9.jpg A really simple but very refreshing smoothie, packed with fruity goodness and fibre! You will need a blender to make this recipe. 40g/1½oz fresh kale, washed well and any tough stalks removed1 apple, quartered and thickly sliced (unpeeled)½ mango, peeled and thickly sliced (around 115g/4oz mango flesh)1 lime, finely grated zest and juice only6 ice cubes 40g/1½oz fresh kale, washed well and any tough stalks removed 1 apple, quartered and thickly sliced (unpeeled) ½ mango, peeled and thickly sliced (around 115g/4oz mango flesh) 1 lime, finely grated zest and juice only 6 ice cubes Method Put all the ingredients in a blender. Add roughly 100ml/3½fl oz water and blitz until smooth. Add a little extra water if needed until you reach the right consistency. Pour into two tumblers and serve. Put all the ingredients in a blender. Add roughly 100ml/3½fl oz water and blitz until smooth. Put all the ingredients in a blender. Add roughly 100ml/3½fl oz water and blitz until smooth. Add a little extra water if needed until you reach the right consistency. Pour into two tumblers and serve. Add a little extra water if needed until you reach the right consistency. Pour into two tumblers and serve. Recipe tips Use frozen mango instead of the fresh if you like, or try swapping for other tropical fruit such as pineapple or papaya. If using frozen fruit, you can reduce the number of ice cubes to 2–3. | {
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"title": "Kale smoothie recipe",
"content": "An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kale_smoothie_93746_16x9.jpg A really simple but very refreshing smoothie, packed with fruity goodness and fibre! You will need a blender to make this recipe. 40g/1½oz fresh kale, washed well and any tough stalks removed1 apple, quartered and thickly sliced (unpeeled)½ mango, peeled and thickly sliced (around 115g/4oz mango flesh)1 lime, finely grated zest and juice only6 ice cubes 40g/1½oz fresh kale, washed well and any tough stalks removed 1 apple, quartered and thickly sliced (unpeeled) ½ mango, peeled and thickly sliced (around 115g/4oz mango flesh) 1 lime, finely grated zest and juice only 6 ice cubes Method Put all the ingredients in a blender. Add roughly 100ml/3½fl oz water and blitz until smooth. Add a little extra water if needed until you reach the right consistency. Pour into two tumblers and serve. Put all the ingredients in a blender. Add roughly 100ml/3½fl oz water and blitz until smooth. Put all the ingredients in a blender. Add roughly 100ml/3½fl oz water and blitz until smooth. Add a little extra water if needed until you reach the right consistency. Pour into two tumblers and serve. Add a little extra water if needed until you reach the right consistency. Pour into two tumblers and serve. Recipe tips Use frozen mango instead of the fresh if you like, or try swapping for other tropical fruit such as pineapple or papaya. If using frozen fruit, you can reduce the number of ice cubes to 2–3."
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} | 0c115923e81e5f79a4b2f5d64eac15880f390c03667a8c2e07bc6affb8b80369 | Veal and Stilton pie recipe
An average of 0.0 out of 5 stars from 0 ratings This rich, filling pie is a real winter warmer and makes a fantastic dinner party dish. Serve with seasonal greens. 1 tbsp olive oil1 onion, finely chopped3 celery sticks, finely chopped2 carrots, peeled and finely chopped200ml/7fl oz red wine 1kg/2lb 4oz veal, finely chopped 2–3 thyme sprigs1 head garlic, cloves separated and peeled2 bay leaves1 tbsp tomato purée 3 tomatoes, roughly chopped2 potatoes, peeled and thinly sliced on a mandolin 300g/10½oz Stilton, crumbled 1 tbsp olive oil 1 onion, finely chopped 3 celery sticks, finely chopped 2 carrots, peeled and finely chopped 200ml/7fl oz red wine 1kg/2lb 4oz veal, finely chopped 2–3 thyme sprigs 1 head garlic, cloves separated and peeled 2 bay leaves 1 tbsp tomato purée 3 tomatoes, roughly chopped 2 potatoes, peeled and thinly sliced on a mandolin 300g/10½oz Stilton, crumbled 450g/1lb plain flour, plus extra for dusting80g/2¾oz butter, plus extra for greasing80g/2¾oz lardpinch salt2 free-range eggs, beaten1 free-range egg, beaten, to glaze 450g/1lb plain flour, plus extra for dusting 80g/2¾oz butter, plus extra for greasing 80g/2¾oz lard pinch salt 2 free-range eggs, beaten 1 free-range egg, beaten, to glaze Method To make the pie filling, heat the oil in a casserole dish and sauté the onion, celery and carrots for 5 minutes, or until softened. Deglaze with the red wine and cook until reduced. Add the veal, thyme, garlic, bay leaves, tomato purée and chopped tomatoes to the dish and stir to combine. Pour in just enough water to cover and simmer without a lid for 1½–2 hours, or until the veal is cooked and tender. Check the dish regularly and top up with more water if needed. To make the pastry, place the flour in a large bowl. Add the butter and, using your fingertips, rub it into the flour until it resembles breadcrumbs. In a saucepan, heat 150ml/5fl oz water, the lard and salt until just boiling. Pour the liquid onto the flour mixture, add the eggs and mix using a wooden spoon. Tip the dough out onto a lightly floured work surface and knead to a smooth dough. Wrap in clingfilm and chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and grease a 20-cm/8-in springform round baking tin. Roll out a large circle of dough, reserving some for a lid, and line the prepared tin. Spoon some of the veal filling into the pastry-lined tin. Press it down and level the surface. Add a layer of potato and Stilton and then cover with more veal filling. Add more Stilton over the top. Using the remaining pastry, roll out a pie lid on a lightly floured work surface. Brush the top edges of the pastry in the tin with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off any excess pastry. Make a couple of slits in the top of the pie to allow the steam to escape and brush the pastry lid with egg yolk. Bake for 40 minutes–1 hour, or until the top is golden brown. Leave to cool in the tin for 10 minutes then remove from the tin and leave to cool completely on a wire rack before serving. To make the pie filling, heat the oil in a casserole dish and sauté the onion, celery and carrots for 5 minutes, or until softened. Deglaze with the red wine and cook until reduced. To make the pie filling, heat the oil in a casserole dish and sauté the onion, celery and carrots for 5 minutes, or until softened. Deglaze with the red wine and cook until reduced. Add the veal, thyme, garlic, bay leaves, tomato purée and chopped tomatoes to the dish and stir to combine. Pour in just enough water to cover and simmer without a lid for 1½–2 hours, or until the veal is cooked and tender. Check the dish regularly and top up with more water if needed. Add the veal, thyme, garlic, bay leaves, tomato purée and chopped tomatoes to the dish and stir to combine. Pour in just enough water to cover and simmer without a lid for 1½–2 hours, or until the veal is cooked and tender. Check the dish regularly and top up with more water if needed. To make the pastry, place the flour in a large bowl. Add the butter and, using your fingertips, rub it into the flour until it resembles breadcrumbs. In a saucepan, heat 150ml/5fl oz water, the lard and salt until just boiling. Pour the liquid onto the flour mixture, add the eggs and mix using a wooden spoon. To make the pastry, place the flour in a large bowl. Add the butter and, using your fingertips, rub it into the flour until it resembles breadcrumbs. In a saucepan, heat 150ml/5fl oz water, the lard and salt until just boiling. Pour the liquid onto the flour mixture, add the eggs and mix using a wooden spoon. Tip the dough out onto a lightly floured work surface and knead to a smooth dough. Wrap in clingfilm and chill in the fridge for 30 minutes. Tip the dough out onto a lightly floured work surface and knead to a smooth dough. Wrap in clingfilm and chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and grease a 20-cm/8-in springform round baking tin. Preheat the oven to 200C/180C Fan/Gas 6 and grease a 20-cm/8-in springform round baking tin. Roll out a large circle of dough, reserving some for a lid, and line the prepared tin. Spoon some of the veal filling into the pastry-lined tin. Press it down and level the surface. Add a layer of potato and Stilton and then cover with more veal filling. Add more Stilton over the top. Roll out a large circle of dough, reserving some for a lid, and line the prepared tin. Spoon some of the veal filling into the pastry-lined tin. Press it down and level the surface. Add a layer of potato and Stilton and then cover with more veal filling. Add more Stilton over the top. Using the remaining pastry, roll out a pie lid on a lightly floured work surface. Brush the top edges of the pastry in the tin with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off any excess pastry. Make a couple of slits in the top of the pie to allow the steam to escape and brush the pastry lid with egg yolk. Using the remaining pastry, roll out a pie lid on a lightly floured work surface. Brush the top edges of the pastry in the tin with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off any excess pastry. Make a couple of slits in the top of the pie to allow the steam to escape and brush the pastry lid with egg yolk. Bake for 40 minutes–1 hour, or until the top is golden brown. Leave to cool in the tin for 10 minutes then remove from the tin and leave to cool completely on a wire rack before serving. Bake for 40 minutes–1 hour, or until the top is golden brown. Leave to cool in the tin for 10 minutes then remove from the tin and leave to cool completely on a wire rack before serving. | {
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"title": "Veal and Stilton pie recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This rich, filling pie is a real winter warmer and makes a fantastic dinner party dish. Serve with seasonal greens. 1 tbsp olive oil1 onion, finely chopped3 celery sticks, finely chopped2 carrots, peeled and finely chopped200ml/7fl oz red wine 1kg/2lb 4oz veal, finely chopped 2–3 thyme sprigs1 head garlic, cloves separated and peeled2 bay leaves1 tbsp tomato purée 3 tomatoes, roughly chopped2 potatoes, peeled and thinly sliced on a mandolin 300g/10½oz Stilton, crumbled 1 tbsp olive oil 1 onion, finely chopped 3 celery sticks, finely chopped 2 carrots, peeled and finely chopped 200ml/7fl oz red wine 1kg/2lb 4oz veal, finely chopped 2–3 thyme sprigs 1 head garlic, cloves separated and peeled 2 bay leaves 1 tbsp tomato purée 3 tomatoes, roughly chopped 2 potatoes, peeled and thinly sliced on a mandolin 300g/10½oz Stilton, crumbled 450g/1lb plain flour, plus extra for dusting80g/2¾oz butter, plus extra for greasing80g/2¾oz lardpinch salt2 free-range eggs, beaten1 free-range egg, beaten, to glaze 450g/1lb plain flour, plus extra for dusting 80g/2¾oz butter, plus extra for greasing 80g/2¾oz lard pinch salt 2 free-range eggs, beaten 1 free-range egg, beaten, to glaze Method To make the pie filling, heat the oil in a casserole dish and sauté the onion, celery and carrots for 5 minutes, or until softened. Deglaze with the red wine and cook until reduced. Add the veal, thyme, garlic, bay leaves, tomato purée and chopped tomatoes to the dish and stir to combine. Pour in just enough water to cover and simmer without a lid for 1½–2 hours, or until the veal is cooked and tender. Check the dish regularly and top up with more water if needed. To make the pastry, place the flour in a large bowl. Add the butter and, using your fingertips, rub it into the flour until it resembles breadcrumbs. In a saucepan, heat 150ml/5fl oz water, the lard and salt until just boiling. Pour the liquid onto the flour mixture, add the eggs and mix using a wooden spoon. Tip the dough out onto a lightly floured work surface and knead to a smooth dough. Wrap in clingfilm and chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and grease a 20-cm/8-in springform round baking tin. Roll out a large circle of dough, reserving some for a lid, and line the prepared tin. Spoon some of the veal filling into the pastry-lined tin. Press it down and level the surface. Add a layer of potato and Stilton and then cover with more veal filling. Add more Stilton over the top. Using the remaining pastry, roll out a pie lid on a lightly floured work surface. Brush the top edges of the pastry in the tin with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off any excess pastry. Make a couple of slits in the top of the pie to allow the steam to escape and brush the pastry lid with egg yolk. Bake for 40 minutes–1 hour, or until the top is golden brown. Leave to cool in the tin for 10 minutes then remove from the tin and leave to cool completely on a wire rack before serving. To make the pie filling, heat the oil in a casserole dish and sauté the onion, celery and carrots for 5 minutes, or until softened. Deglaze with the red wine and cook until reduced. To make the pie filling, heat the oil in a casserole dish and sauté the onion, celery and carrots for 5 minutes, or until softened. Deglaze with the red wine and cook until reduced. Add the veal, thyme, garlic, bay leaves, tomato purée and chopped tomatoes to the dish and stir to combine. Pour in just enough water to cover and simmer without a lid for 1½–2 hours, or until the veal is cooked and tender. Check the dish regularly and top up with more water if needed. Add the veal, thyme, garlic, bay leaves, tomato purée and chopped tomatoes to the dish and stir to combine. Pour in just enough water to cover and simmer without a lid for 1½–2 hours, or until the veal is cooked and tender. Check the dish regularly and top up with more water if needed. To make the pastry, place the flour in a large bowl. Add the butter and, using your fingertips, rub it into the flour until it resembles breadcrumbs. In a saucepan, heat 150ml/5fl oz water, the lard and salt until just boiling. Pour the liquid onto the flour mixture, add the eggs and mix using a wooden spoon. To make the pastry, place the flour in a large bowl. Add the butter and, using your fingertips, rub it into the flour until it resembles breadcrumbs. In a saucepan, heat 150ml/5fl oz water, the lard and salt until just boiling. Pour the liquid onto the flour mixture, add the eggs and mix using a wooden spoon. Tip the dough out onto a lightly floured work surface and knead to a smooth dough. Wrap in clingfilm and chill in the fridge for 30 minutes. Tip the dough out onto a lightly floured work surface and knead to a smooth dough. Wrap in clingfilm and chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and grease a 20-cm/8-in springform round baking tin. Preheat the oven to 200C/180C Fan/Gas 6 and grease a 20-cm/8-in springform round baking tin. Roll out a large circle of dough, reserving some for a lid, and line the prepared tin. Spoon some of the veal filling into the pastry-lined tin. Press it down and level the surface. Add a layer of potato and Stilton and then cover with more veal filling. Add more Stilton over the top. Roll out a large circle of dough, reserving some for a lid, and line the prepared tin. Spoon some of the veal filling into the pastry-lined tin. Press it down and level the surface. Add a layer of potato and Stilton and then cover with more veal filling. Add more Stilton over the top. Using the remaining pastry, roll out a pie lid on a lightly floured work surface. Brush the top edges of the pastry in the tin with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off any excess pastry. Make a couple of slits in the top of the pie to allow the steam to escape and brush the pastry lid with egg yolk. Using the remaining pastry, roll out a pie lid on a lightly floured work surface. Brush the top edges of the pastry in the tin with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off any excess pastry. Make a couple of slits in the top of the pie to allow the steam to escape and brush the pastry lid with egg yolk. Bake for 40 minutes–1 hour, or until the top is golden brown. Leave to cool in the tin for 10 minutes then remove from the tin and leave to cool completely on a wire rack before serving. Bake for 40 minutes–1 hour, or until the top is golden brown. Leave to cool in the tin for 10 minutes then remove from the tin and leave to cool completely on a wire rack before serving."
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} | e1f44212f233198e4fa7cc4b0083e05a48df7d4c4c3b77f7fb90e8c392d4bb1b | Ants climbing trees with soya mince recipe
To make the ants climbing trees, place the soya mince in a bowl and pour over the hot water or stock. Leave for 5 minutes to rehydrate (alternatively do this according to packet instructions).Put the mushrooms in a bowl and cover with hot water. Leave to soak for 20 minutes, then drain and set aside.Meanwhile, place the noodles in a large bowl and soak in hot water for 10 minutes. Drain and set aside until neededTo make the seasoning, mix together the tamari, Japanese rice vinegar and brown rice miso paste in a small bowl. Set aside.To make the deep-fried leeks, heat the oil in a deep fat fryer to 150C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Season the sliced leeks with half of the salt, ground white pepper and sugar, and coat in the potato flour.Fry the leek in the hot oil until golden-brown. Carefully remove and drain on a plate lined with kitchen paper. Sprinkle over the remaining salt, pepper and sugar. Set aside.To finish the ants climbing trees, heat a wok over a high heat until smoking, then add the rapeseed oil. Once hot, add the garlic, ginger and chilli and stir-fry for a few seconds, then add the rehydrated soya mince and mushrooms and stir-fry for 2–3 minutes, or until browned at the edges. Add the Shaoxing rice wine or sherry and the pre-made seasoning sauce. Add the drained noodles and stir well. Stir in the hot stock and bring to the boil (this helps to keep the dish moist). To make the broccoli stir fry, heat a wok over high heat until smoking. Add the rapeseed oil. Add the pinch of salt to dissolve it in the oil. Add the garlic, ginger and chillies. Toss for a few seconds and add the broccoli. Toss, cooking for less than 1 minute. Add the Shaoxing rice wine and goji berries to soften. When the broccoli is slightly deeper green, mix together the veg stock and cornflour in a separate bowl to make a ‘slurry’. Add the ‘slurry’, stir in and give it all one final toss. Season the ants climbing trees with the sesame oil, add the spring onions, toss to combine and serve immediately topped with the deep-fried leek and the broccoli stir-fry on the side. To make the ants climbing trees, place the soya mince in a bowl and pour over the hot water or stock. Leave for 5 minutes to rehydrate (alternatively do this according to packet instructions). To make the ants climbing trees, place the soya mince in a bowl and pour over the hot water or stock. Leave for 5 minutes to rehydrate (alternatively do this according to packet instructions). Put the mushrooms in a bowl and cover with hot water. Leave to soak for 20 minutes, then drain and set aside. Put the mushrooms in a bowl and cover with hot water. Leave to soak for 20 minutes, then drain and set aside. Meanwhile, place the noodles in a large bowl and soak in hot water for 10 minutes. Drain and set aside until needed Meanwhile, place the noodles in a large bowl and soak in hot water for 10 minutes. Drain and set aside until needed To make the seasoning, mix together the tamari, Japanese rice vinegar and brown rice miso paste in a small bowl. Set aside. To make the seasoning, mix together the tamari, Japanese rice vinegar and brown rice miso paste in a small bowl. Set aside. To make the deep-fried leeks, heat the oil in a deep fat fryer to 150C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Season the sliced leeks with half of the salt, ground white pepper and sugar, and coat in the potato flour. To make the deep-fried leeks, heat the oil in a deep fat fryer to 150C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Season the sliced leeks with half of the salt, ground white pepper and sugar, and coat in the potato flour. Fry the leek in the hot oil until golden-brown. Carefully remove and drain on a plate lined with kitchen paper. Sprinkle over the remaining salt, pepper and sugar. Set aside. Fry the leek in the hot oil until golden-brown. Carefully remove and drain on a plate lined with kitchen paper. Sprinkle over the remaining salt, pepper and sugar. Set aside. To finish the ants climbing trees, heat a wok over a high heat until smoking, then add the rapeseed oil. Once hot, add the garlic, ginger and chilli and stir-fry for a few seconds, then add the rehydrated soya mince and mushrooms and stir-fry for 2–3 minutes, or until browned at the edges. Add the Shaoxing rice wine or sherry and the pre-made seasoning sauce. Add the drained noodles and stir well. Stir in the hot stock and bring to the boil (this helps to keep the dish moist). To finish the ants climbing trees, heat a wok over a high heat until smoking, then add the rapeseed oil. Once hot, add the garlic, ginger and chilli and stir-fry for a few seconds, then add the rehydrated soya mince and mushrooms and stir-fry for 2–3 minutes, or until browned at the edges. Add the Shaoxing rice wine or sherry and the pre-made seasoning sauce. Add the drained noodles and stir well. Stir in the hot stock and bring to the boil (this helps to keep the dish moist). To make the broccoli stir fry, heat a wok over high heat until smoking. Add the rapeseed oil. Add the pinch of salt to dissolve it in the oil. Add the garlic, ginger and chillies. Toss for a few seconds and add the broccoli. Toss, cooking for less than 1 minute. Add the Shaoxing rice wine and goji berries to soften. To make the broccoli stir fry, heat a wok over high heat until smoking. Add the rapeseed oil. Add the pinch of salt to dissolve it in the oil. Add the garlic, ginger and chillies. Toss for a few seconds and add the broccoli. Toss, cooking for less than 1 minute. Add the Shaoxing rice wine and goji berries to soften. When the broccoli is slightly deeper green, mix together the veg stock and cornflour in a separate bowl to make a ‘slurry’. Add the ‘slurry’, stir in and give it all one final toss. When the broccoli is slightly deeper green, mix together the veg stock and cornflour in a separate bowl to make a ‘slurry’. Add the ‘slurry’, stir in and give it all one final toss. Season the ants climbing trees with the sesame oil, add the spring onions, toss to combine and serve immediately topped with the deep-fried leek and the broccoli stir-fry on the side. Season the ants climbing trees with the sesame oil, add the spring onions, toss to combine and serve immediately topped with the deep-fried leek and the broccoli stir-fry on the side. | {
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"title": "Ants climbing trees with soya mince recipe",
"content": "To make the ants climbing trees, place the soya mince in a bowl and pour over the hot water or stock. Leave for 5 minutes to rehydrate (alternatively do this according to packet instructions).Put the mushrooms in a bowl and cover with hot water. Leave to soak for 20 minutes, then drain and set aside.Meanwhile, place the noodles in a large bowl and soak in hot water for 10 minutes. Drain and set aside until neededTo make the seasoning, mix together the tamari, Japanese rice vinegar and brown rice miso paste in a small bowl. Set aside.To make the deep-fried leeks, heat the oil in a deep fat fryer to 150C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Season the sliced leeks with half of the salt, ground white pepper and sugar, and coat in the potato flour.Fry the leek in the hot oil until golden-brown. Carefully remove and drain on a plate lined with kitchen paper. Sprinkle over the remaining salt, pepper and sugar. Set aside.To finish the ants climbing trees, heat a wok over a high heat until smoking, then add the rapeseed oil. Once hot, add the garlic, ginger and chilli and stir-fry for a few seconds, then add the rehydrated soya mince and mushrooms and stir-fry for 2–3 minutes, or until browned at the edges. Add the Shaoxing rice wine or sherry and the pre-made seasoning sauce. Add the drained noodles and stir well. Stir in the hot stock and bring to the boil (this helps to keep the dish moist). To make the broccoli stir fry, heat a wok over high heat until smoking. Add the rapeseed oil. Add the pinch of salt to dissolve it in the oil. Add the garlic, ginger and chillies. Toss for a few seconds and add the broccoli. Toss, cooking for less than 1 minute. Add the Shaoxing rice wine and goji berries to soften. When the broccoli is slightly deeper green, mix together the veg stock and cornflour in a separate bowl to make a ‘slurry’. Add the ‘slurry’, stir in and give it all one final toss. Season the ants climbing trees with the sesame oil, add the spring onions, toss to combine and serve immediately topped with the deep-fried leek and the broccoli stir-fry on the side. To make the ants climbing trees, place the soya mince in a bowl and pour over the hot water or stock. Leave for 5 minutes to rehydrate (alternatively do this according to packet instructions). To make the ants climbing trees, place the soya mince in a bowl and pour over the hot water or stock. Leave for 5 minutes to rehydrate (alternatively do this according to packet instructions). Put the mushrooms in a bowl and cover with hot water. Leave to soak for 20 minutes, then drain and set aside. Put the mushrooms in a bowl and cover with hot water. Leave to soak for 20 minutes, then drain and set aside. Meanwhile, place the noodles in a large bowl and soak in hot water for 10 minutes. Drain and set aside until needed Meanwhile, place the noodles in a large bowl and soak in hot water for 10 minutes. Drain and set aside until needed To make the seasoning, mix together the tamari, Japanese rice vinegar and brown rice miso paste in a small bowl. Set aside. To make the seasoning, mix together the tamari, Japanese rice vinegar and brown rice miso paste in a small bowl. Set aside. To make the deep-fried leeks, heat the oil in a deep fat fryer to 150C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Season the sliced leeks with half of the salt, ground white pepper and sugar, and coat in the potato flour. To make the deep-fried leeks, heat the oil in a deep fat fryer to 150C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Season the sliced leeks with half of the salt, ground white pepper and sugar, and coat in the potato flour. Fry the leek in the hot oil until golden-brown. Carefully remove and drain on a plate lined with kitchen paper. Sprinkle over the remaining salt, pepper and sugar. Set aside. Fry the leek in the hot oil until golden-brown. Carefully remove and drain on a plate lined with kitchen paper. Sprinkle over the remaining salt, pepper and sugar. Set aside. To finish the ants climbing trees, heat a wok over a high heat until smoking, then add the rapeseed oil. Once hot, add the garlic, ginger and chilli and stir-fry for a few seconds, then add the rehydrated soya mince and mushrooms and stir-fry for 2–3 minutes, or until browned at the edges. Add the Shaoxing rice wine or sherry and the pre-made seasoning sauce. Add the drained noodles and stir well. Stir in the hot stock and bring to the boil (this helps to keep the dish moist). To finish the ants climbing trees, heat a wok over a high heat until smoking, then add the rapeseed oil. Once hot, add the garlic, ginger and chilli and stir-fry for a few seconds, then add the rehydrated soya mince and mushrooms and stir-fry for 2–3 minutes, or until browned at the edges. Add the Shaoxing rice wine or sherry and the pre-made seasoning sauce. Add the drained noodles and stir well. Stir in the hot stock and bring to the boil (this helps to keep the dish moist). To make the broccoli stir fry, heat a wok over high heat until smoking. Add the rapeseed oil. Add the pinch of salt to dissolve it in the oil. Add the garlic, ginger and chillies. Toss for a few seconds and add the broccoli. Toss, cooking for less than 1 minute. Add the Shaoxing rice wine and goji berries to soften. To make the broccoli stir fry, heat a wok over high heat until smoking. Add the rapeseed oil. Add the pinch of salt to dissolve it in the oil. Add the garlic, ginger and chillies. Toss for a few seconds and add the broccoli. Toss, cooking for less than 1 minute. Add the Shaoxing rice wine and goji berries to soften. When the broccoli is slightly deeper green, mix together the veg stock and cornflour in a separate bowl to make a ‘slurry’. Add the ‘slurry’, stir in and give it all one final toss. When the broccoli is slightly deeper green, mix together the veg stock and cornflour in a separate bowl to make a ‘slurry’. Add the ‘slurry’, stir in and give it all one final toss. Season the ants climbing trees with the sesame oil, add the spring onions, toss to combine and serve immediately topped with the deep-fried leek and the broccoli stir-fry on the side. Season the ants climbing trees with the sesame oil, add the spring onions, toss to combine and serve immediately topped with the deep-fried leek and the broccoli stir-fry on the side."
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} | 292b11a180cc1eeffbc7350e252f5529b6132f0e5de5f9d35311e8ae9fc580ac | Wild mushroom risotto recipe
An average of 5.0 out of 5 stars from 1 rating This comforting risotto uses a combination of mushrooms give great depth of flavour. 20g/¾oz butter1 onion, roughly chopped1 garlic clove, finely chopped200ml/7fl oz dry white wine300g/10½oz risotto rice600ml/20fl oz mushroom stock50g/1¾oz trumpet mushrooms100g/3½oz girolle mushrooms1 lemon, juice only 2 flat-cap mushrooms, peeled and cut into 5-mm dice20g/¾oz Parmesan (or alternative vegetarian hard cheese), finely grated50g/1¾oz mascarpone50ml/2fl oz double creamsplash truffle oil3 small fresh ceps, shaved8 fresh parsley leaves, chopped8 fresh tarragon leaves, choppedsea salt flakes1 small truffle, shaved, to garnisholive oil, to garnish 20g/¾oz butter 1 onion, roughly chopped 1 garlic clove, finely chopped 200ml/7fl oz dry white wine 300g/10½oz risotto rice 600ml/20fl oz mushroom stock 50g/1¾oz trumpet mushrooms 100g/3½oz girolle mushrooms 1 lemon, juice only 2 flat-cap mushrooms, peeled and cut into 5-mm dice 20g/¾oz Parmesan (or alternative vegetarian hard cheese), finely grated 50g/1¾oz mascarpone 50ml/2fl oz double cream splash truffle oil 3 small fresh ceps, shaved 8 fresh parsley leaves, chopped 8 fresh tarragon leaves, chopped sea salt flakes 1 small truffle, shaved, to garnish olive oil, to garnish Method Heat half the butter in a large saucepan and sweat the onion and garlic until transparent. Pour in the wine, reduce the heat and cook for a few minutes. Add the risotto rice and mushroom stock and bring back to the boil. Cook for 7 minutes over a high heat. Drain the rice, reserving the liquor in a saucepan. Heat the remaining butter in a frying pan and sauté the trumpet and girolle mushrooms. Lightly season with salt and lemon juice to taste. Gently heat up the saucepan of liquor, cooking until it is reduced by half. Add in the flat-cap mushrooms and stir in the rice. Cook, stirring constantly, until the rice is tender. Stir in the Parmesan, mascarpone and double cream and season with salt, lemon juice to taste and a splash of truffle oil. Mix in the parsley and tarragon just before serving.Spoon into bowls and arrange the girolle and trumpet mushrooms on top. Garnish with the ceps, shaved truffle, olive oil and salt. Serve immediately. Heat half the butter in a large saucepan and sweat the onion and garlic until transparent. Pour in the wine, reduce the heat and cook for a few minutes. Add the risotto rice and mushroom stock and bring back to the boil. Cook for 7 minutes over a high heat. Drain the rice, reserving the liquor in a saucepan. Heat half the butter in a large saucepan and sweat the onion and garlic until transparent. Pour in the wine, reduce the heat and cook for a few minutes. Add the risotto rice and mushroom stock and bring back to the boil. Cook for 7 minutes over a high heat. Drain the rice, reserving the liquor in a saucepan. Heat the remaining butter in a frying pan and sauté the trumpet and girolle mushrooms. Lightly season with salt and lemon juice to taste. Heat the remaining butter in a frying pan and sauté the trumpet and girolle mushrooms. Lightly season with salt and lemon juice to taste. Gently heat up the saucepan of liquor, cooking until it is reduced by half. Add in the flat-cap mushrooms and stir in the rice. Cook, stirring constantly, until the rice is tender. Stir in the Parmesan, mascarpone and double cream and season with salt, lemon juice to taste and a splash of truffle oil. Mix in the parsley and tarragon just before serving. Gently heat up the saucepan of liquor, cooking until it is reduced by half. Add in the flat-cap mushrooms and stir in the rice. Cook, stirring constantly, until the rice is tender. Stir in the Parmesan, mascarpone and double cream and season with salt, lemon juice to taste and a splash of truffle oil. Mix in the parsley and tarragon just before serving. Spoon into bowls and arrange the girolle and trumpet mushrooms on top. Garnish with the ceps, shaved truffle, olive oil and salt. Serve immediately. Spoon into bowls and arrange the girolle and trumpet mushrooms on top. Garnish with the ceps, shaved truffle, olive oil and salt. Serve immediately. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating This comforting risotto uses a combination of mushrooms give great depth of flavour. 20g/¾oz butter1 onion, roughly chopped1 garlic clove, finely chopped200ml/7fl oz dry white wine300g/10½oz risotto rice600ml/20fl oz mushroom stock50g/1¾oz trumpet mushrooms100g/3½oz girolle mushrooms1 lemon, juice only 2 flat-cap mushrooms, peeled and cut into 5-mm dice20g/¾oz Parmesan (or alternative vegetarian hard cheese), finely grated50g/1¾oz mascarpone50ml/2fl oz double creamsplash truffle oil3 small fresh ceps, shaved8 fresh parsley leaves, chopped8 fresh tarragon leaves, choppedsea salt flakes1 small truffle, shaved, to garnisholive oil, to garnish 20g/¾oz butter 1 onion, roughly chopped 1 garlic clove, finely chopped 200ml/7fl oz dry white wine 300g/10½oz risotto rice 600ml/20fl oz mushroom stock 50g/1¾oz trumpet mushrooms 100g/3½oz girolle mushrooms 1 lemon, juice only 2 flat-cap mushrooms, peeled and cut into 5-mm dice 20g/¾oz Parmesan (or alternative vegetarian hard cheese), finely grated 50g/1¾oz mascarpone 50ml/2fl oz double cream splash truffle oil 3 small fresh ceps, shaved 8 fresh parsley leaves, chopped 8 fresh tarragon leaves, chopped sea salt flakes 1 small truffle, shaved, to garnish olive oil, to garnish Method Heat half the butter in a large saucepan and sweat the onion and garlic until transparent. Pour in the wine, reduce the heat and cook for a few minutes. Add the risotto rice and mushroom stock and bring back to the boil. Cook for 7 minutes over a high heat. Drain the rice, reserving the liquor in a saucepan. Heat the remaining butter in a frying pan and sauté the trumpet and girolle mushrooms. Lightly season with salt and lemon juice to taste. Gently heat up the saucepan of liquor, cooking until it is reduced by half. Add in the flat-cap mushrooms and stir in the rice. Cook, stirring constantly, until the rice is tender. Stir in the Parmesan, mascarpone and double cream and season with salt, lemon juice to taste and a splash of truffle oil. Mix in the parsley and tarragon just before serving.Spoon into bowls and arrange the girolle and trumpet mushrooms on top. Garnish with the ceps, shaved truffle, olive oil and salt. Serve immediately. Heat half the butter in a large saucepan and sweat the onion and garlic until transparent. Pour in the wine, reduce the heat and cook for a few minutes. Add the risotto rice and mushroom stock and bring back to the boil. Cook for 7 minutes over a high heat. Drain the rice, reserving the liquor in a saucepan. Heat half the butter in a large saucepan and sweat the onion and garlic until transparent. Pour in the wine, reduce the heat and cook for a few minutes. Add the risotto rice and mushroom stock and bring back to the boil. Cook for 7 minutes over a high heat. Drain the rice, reserving the liquor in a saucepan. Heat the remaining butter in a frying pan and sauté the trumpet and girolle mushrooms. Lightly season with salt and lemon juice to taste. Heat the remaining butter in a frying pan and sauté the trumpet and girolle mushrooms. Lightly season with salt and lemon juice to taste. Gently heat up the saucepan of liquor, cooking until it is reduced by half. Add in the flat-cap mushrooms and stir in the rice. Cook, stirring constantly, until the rice is tender. Stir in the Parmesan, mascarpone and double cream and season with salt, lemon juice to taste and a splash of truffle oil. Mix in the parsley and tarragon just before serving. Gently heat up the saucepan of liquor, cooking until it is reduced by half. Add in the flat-cap mushrooms and stir in the rice. Cook, stirring constantly, until the rice is tender. Stir in the Parmesan, mascarpone and double cream and season with salt, lemon juice to taste and a splash of truffle oil. Mix in the parsley and tarragon just before serving. Spoon into bowls and arrange the girolle and trumpet mushrooms on top. Garnish with the ceps, shaved truffle, olive oil and salt. Serve immediately. Spoon into bowls and arrange the girolle and trumpet mushrooms on top. Garnish with the ceps, shaved truffle, olive oil and salt. Serve immediately."
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} | 252bef209d22d083b10a36f4b097194ee8bb62b41d862e560455defff5cfe3ac | Pulled chicken tacos with chocolate mole sauce recipe
Cut the chillies in half, discard the stalks and membranes and remove and reserve the seeds. Toast the chillies in a frying pan until fragrant. Transfer to a heatproof bowl, cover with just-boiled water and set aside for 20 minutes. Meanwhile, toast the reserved chilli seeds, the cumin, fennel and coriander seeds and the cinnamon stick in a frying pan over a medium heat for 1–2 minutes, or until fragrant.Drain the chillies and reserve the soaking water. Transfer to a small blender or food processor. Add the toasted seeds, cinnamon stick, garlic and 5 tablespoons of the reserved soaking water. Blitz to make a smooth paste.Heat a heavy, lidded frying or sauté pan until hot and add 2 tablespoons of the oil. Fry the chicken in batches for 3–5 minutes until lightly golden. Transfer to a plate with a slotted spoon.Pour the remaining oil into the pan, add the onion and a pinch of salt. Turn down the heat and gently fry for 15 minutes until soft. Add the blended chilli mixture, chilli powder, oregano, tomato and chipotle paste to the pan. Stir over a medium–low heat for 3 minutes.Stir the stock into the mixture in the pan, then return the chicken to the pan flesh-side down. Gently simmer on a low heat with the lid on but slightly ajar for 1 hour. Remove the pan from the heat and transfer the chicken to a plate with a slotted spoon. When cool enough to handle, remove the bones. Shred the meat and place in a large mixing bowl. Pour the sauce into a food processor or blender and blitz until completely smooth (push through a sieve if necessary). Return to the pan and simmer until reduced to a thick sauce. Remove from the heat, add the vinegar and chocolate, and stir until melted. Taste and add more vinegar, chocolate or salt and pepper. Stir enough of the sauce through the chicken to generously coat. To serve, fill the tacos with the chicken, avocado, tomatoes, lettuce and coriander, with extra sauce on the side. Cut the chillies in half, discard the stalks and membranes and remove and reserve the seeds. Toast the chillies in a frying pan until fragrant. Transfer to a heatproof bowl, cover with just-boiled water and set aside for 20 minutes. Cut the chillies in half, discard the stalks and membranes and remove and reserve the seeds. Toast the chillies in a frying pan until fragrant. Transfer to a heatproof bowl, cover with just-boiled water and set aside for 20 minutes. Meanwhile, toast the reserved chilli seeds, the cumin, fennel and coriander seeds and the cinnamon stick in a frying pan over a medium heat for 1–2 minutes, or until fragrant. Meanwhile, toast the reserved chilli seeds, the cumin, fennel and coriander seeds and the cinnamon stick in a frying pan over a medium heat for 1–2 minutes, or until fragrant. Drain the chillies and reserve the soaking water. Transfer to a small blender or food processor. Add the toasted seeds, cinnamon stick, garlic and 5 tablespoons of the reserved soaking water. Blitz to make a smooth paste. Drain the chillies and reserve the soaking water. Transfer to a small blender or food processor. Add the toasted seeds, cinnamon stick, garlic and 5 tablespoons of the reserved soaking water. Blitz to make a smooth paste. Heat a heavy, lidded frying or sauté pan until hot and add 2 tablespoons of the oil. Fry the chicken in batches for 3–5 minutes until lightly golden. Transfer to a plate with a slotted spoon. Heat a heavy, lidded frying or sauté pan until hot and add 2 tablespoons of the oil. Fry the chicken in batches for 3–5 minutes until lightly golden. Transfer to a plate with a slotted spoon. Pour the remaining oil into the pan, add the onion and a pinch of salt. Turn down the heat and gently fry for 15 minutes until soft. Add the blended chilli mixture, chilli powder, oregano, tomato and chipotle paste to the pan. Stir over a medium–low heat for 3 minutes. Pour the remaining oil into the pan, add the onion and a pinch of salt. Turn down the heat and gently fry for 15 minutes until soft. Add the blended chilli mixture, chilli powder, oregano, tomato and chipotle paste to the pan. Stir over a medium–low heat for 3 minutes. Stir the stock into the mixture in the pan, then return the chicken to the pan flesh-side down. Gently simmer on a low heat with the lid on but slightly ajar for 1 hour. Remove the pan from the heat and transfer the chicken to a plate with a slotted spoon. When cool enough to handle, remove the bones. Shred the meat and place in a large mixing bowl. Stir the stock into the mixture in the pan, then return the chicken to the pan flesh-side down. Gently simmer on a low heat with the lid on but slightly ajar for 1 hour. Remove the pan from the heat and transfer the chicken to a plate with a slotted spoon. When cool enough to handle, remove the bones. Shred the meat and place in a large mixing bowl. Pour the sauce into a food processor or blender and blitz until completely smooth (push through a sieve if necessary). Return to the pan and simmer until reduced to a thick sauce. Remove from the heat, add the vinegar and chocolate, and stir until melted. Taste and add more vinegar, chocolate or salt and pepper. Stir enough of the sauce through the chicken to generously coat. Pour the sauce into a food processor or blender and blitz until completely smooth (push through a sieve if necessary). Return to the pan and simmer until reduced to a thick sauce. Remove from the heat, add the vinegar and chocolate, and stir until melted. Taste and add more vinegar, chocolate or salt and pepper. Stir enough of the sauce through the chicken to generously coat. To serve, fill the tacos with the chicken, avocado, tomatoes, lettuce and coriander, with extra sauce on the side. To serve, fill the tacos with the chicken, avocado, tomatoes, lettuce and coriander, with extra sauce on the side. | {
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"title": "Pulled chicken tacos with chocolate mole sauce recipe",
"content": "Cut the chillies in half, discard the stalks and membranes and remove and reserve the seeds. Toast the chillies in a frying pan until fragrant. Transfer to a heatproof bowl, cover with just-boiled water and set aside for 20 minutes. Meanwhile, toast the reserved chilli seeds, the cumin, fennel and coriander seeds and the cinnamon stick in a frying pan over a medium heat for 1–2 minutes, or until fragrant.Drain the chillies and reserve the soaking water. Transfer to a small blender or food processor. Add the toasted seeds, cinnamon stick, garlic and 5 tablespoons of the reserved soaking water. Blitz to make a smooth paste.Heat a heavy, lidded frying or sauté pan until hot and add 2 tablespoons of the oil. Fry the chicken in batches for 3–5 minutes until lightly golden. Transfer to a plate with a slotted spoon.Pour the remaining oil into the pan, add the onion and a pinch of salt. Turn down the heat and gently fry for 15 minutes until soft. Add the blended chilli mixture, chilli powder, oregano, tomato and chipotle paste to the pan. Stir over a medium–low heat for 3 minutes.Stir the stock into the mixture in the pan, then return the chicken to the pan flesh-side down. Gently simmer on a low heat with the lid on but slightly ajar for 1 hour. Remove the pan from the heat and transfer the chicken to a plate with a slotted spoon. When cool enough to handle, remove the bones. Shred the meat and place in a large mixing bowl. Pour the sauce into a food processor or blender and blitz until completely smooth (push through a sieve if necessary). Return to the pan and simmer until reduced to a thick sauce. Remove from the heat, add the vinegar and chocolate, and stir until melted. Taste and add more vinegar, chocolate or salt and pepper. Stir enough of the sauce through the chicken to generously coat. To serve, fill the tacos with the chicken, avocado, tomatoes, lettuce and coriander, with extra sauce on the side. Cut the chillies in half, discard the stalks and membranes and remove and reserve the seeds. Toast the chillies in a frying pan until fragrant. Transfer to a heatproof bowl, cover with just-boiled water and set aside for 20 minutes. Cut the chillies in half, discard the stalks and membranes and remove and reserve the seeds. Toast the chillies in a frying pan until fragrant. Transfer to a heatproof bowl, cover with just-boiled water and set aside for 20 minutes. Meanwhile, toast the reserved chilli seeds, the cumin, fennel and coriander seeds and the cinnamon stick in a frying pan over a medium heat for 1–2 minutes, or until fragrant. Meanwhile, toast the reserved chilli seeds, the cumin, fennel and coriander seeds and the cinnamon stick in a frying pan over a medium heat for 1–2 minutes, or until fragrant. Drain the chillies and reserve the soaking water. Transfer to a small blender or food processor. Add the toasted seeds, cinnamon stick, garlic and 5 tablespoons of the reserved soaking water. Blitz to make a smooth paste. Drain the chillies and reserve the soaking water. Transfer to a small blender or food processor. Add the toasted seeds, cinnamon stick, garlic and 5 tablespoons of the reserved soaking water. Blitz to make a smooth paste. Heat a heavy, lidded frying or sauté pan until hot and add 2 tablespoons of the oil. Fry the chicken in batches for 3–5 minutes until lightly golden. Transfer to a plate with a slotted spoon. Heat a heavy, lidded frying or sauté pan until hot and add 2 tablespoons of the oil. Fry the chicken in batches for 3–5 minutes until lightly golden. Transfer to a plate with a slotted spoon. Pour the remaining oil into the pan, add the onion and a pinch of salt. Turn down the heat and gently fry for 15 minutes until soft. Add the blended chilli mixture, chilli powder, oregano, tomato and chipotle paste to the pan. Stir over a medium–low heat for 3 minutes. Pour the remaining oil into the pan, add the onion and a pinch of salt. Turn down the heat and gently fry for 15 minutes until soft. Add the blended chilli mixture, chilli powder, oregano, tomato and chipotle paste to the pan. Stir over a medium–low heat for 3 minutes. Stir the stock into the mixture in the pan, then return the chicken to the pan flesh-side down. Gently simmer on a low heat with the lid on but slightly ajar for 1 hour. Remove the pan from the heat and transfer the chicken to a plate with a slotted spoon. When cool enough to handle, remove the bones. Shred the meat and place in a large mixing bowl. Stir the stock into the mixture in the pan, then return the chicken to the pan flesh-side down. Gently simmer on a low heat with the lid on but slightly ajar for 1 hour. Remove the pan from the heat and transfer the chicken to a plate with a slotted spoon. When cool enough to handle, remove the bones. Shred the meat and place in a large mixing bowl. Pour the sauce into a food processor or blender and blitz until completely smooth (push through a sieve if necessary). Return to the pan and simmer until reduced to a thick sauce. Remove from the heat, add the vinegar and chocolate, and stir until melted. Taste and add more vinegar, chocolate or salt and pepper. Stir enough of the sauce through the chicken to generously coat. Pour the sauce into a food processor or blender and blitz until completely smooth (push through a sieve if necessary). Return to the pan and simmer until reduced to a thick sauce. Remove from the heat, add the vinegar and chocolate, and stir until melted. Taste and add more vinegar, chocolate or salt and pepper. Stir enough of the sauce through the chicken to generously coat. To serve, fill the tacos with the chicken, avocado, tomatoes, lettuce and coriander, with extra sauce on the side. To serve, fill the tacos with the chicken, avocado, tomatoes, lettuce and coriander, with extra sauce on the side."
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} | 0a4f1dd1b9fd749cbae5bc535992eadf397540307ceffb7e62ad0ca692b00da4 | Deep-fried crispy tacos with duck confit recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fried_crispy_tacos_with_83812_16x9.jpg Step up your taco game with Matt Tebbutt’s cheffy version – tangy cranberry relish compliments the crispy duck and slaw. 50ml/2fl oz cider vinegar (to taste)2 limes, juice only 25g/1oz light brown sugar1–2 red chillies, chopped 1 bay leaf250g/9oz fresh cranberries salt and pepper 50ml/2fl oz cider vinegar (to taste) 2 limes, juice only 25g/1oz light brown sugar 1–2 red chillies, chopped 1 bay leaf 250g/9oz fresh cranberries salt and pepper 4 gyoza wrappers (9cm/3½in diameter) 4 gyoza wrappers (9cm/3½in diameter) ¼ red cabbage, finely shredded1 garlic clove, crushed red wine vinegar, to taste 1 tsp cumin seeds, toasted and ground1 tsp coriander seeds, toasted and ground2 tbsp chopped fresh coriander 2 tbsp olive oil salt ¼ red cabbage, finely shredded 1 garlic clove, crushed red wine vinegar, to taste 1 tsp cumin seeds, toasted and ground 1 tsp coriander seeds, toasted and ground 2 tbsp chopped fresh coriander 2 tbsp olive oil salt 2 duck confit legs, or 1 goose confit leg 2 tbsp oil1 garlic clove, minced1 tsp chopped fresh thyme1 tsp chopped fresh coriander freshly ground black pepper 2 duck confit legs, or 1 goose confit leg 2 tbsp oil 1 garlic clove, minced 1 tsp chopped fresh thyme 1 tsp chopped fresh coriander freshly ground black pepper 200g/7oz soured cream 1 tbsp chopped fresh coriander 2 fresh jalapeño chillies, chopped 200g/7oz soured cream 1 tbsp chopped fresh coriander 2 fresh jalapeño chillies, chopped Method To make the relish, heat the vinegar and lime juice in a saucepan along with the sugar, chilli and bay leaf. Add the cranberries and simmer for 30–40 minutes to soften. Taste and season with salt and pepper.Meanwhile, prepare the tacos. Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Use a pair of heatproof tongs to hold a gyoza wrapper and carefully fry half under the hot oil until crisp, then turn over and repeat so it’s in the traditional taco shape. Transfer to a plate lined with kitchen paper to drain, then season with salt and pepper. Repeat for all the gyoza wrappers. To make the red cabbage, place the red cabbage in a bowl along with the garlic and a pinch of salt, massage lightly to mix then leave for 1 hour to soften. Mix in some red wine vinegar and the crushed cumin. Taste and season with salt. Toss with the chopped coriander and set aside. To make the duck, shred the meat from the confit leg. Heat the oil in a saucepan over a medium-high heat, then add the shredded duck along with the garlic, thyme and coriander. Fry until crispy. To serve, spoon some red cabbage into a crisp taco. Add some meat, followed by the cranberry relish and a dot of soured cream. Garnish with some jalapeño slices and coriander. To make the relish, heat the vinegar and lime juice in a saucepan along with the sugar, chilli and bay leaf. Add the cranberries and simmer for 30–40 minutes to soften. Taste and season with salt and pepper. To make the relish, heat the vinegar and lime juice in a saucepan along with the sugar, chilli and bay leaf. Add the cranberries and simmer for 30–40 minutes to soften. Taste and season with salt and pepper. Meanwhile, prepare the tacos. Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Meanwhile, prepare the tacos. Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Use a pair of heatproof tongs to hold a gyoza wrapper and carefully fry half under the hot oil until crisp, then turn over and repeat so it’s in the traditional taco shape. Transfer to a plate lined with kitchen paper to drain, then season with salt and pepper. Repeat for all the gyoza wrappers. Use a pair of heatproof tongs to hold a gyoza wrapper and carefully fry half under the hot oil until crisp, then turn over and repeat so it’s in the traditional taco shape. Transfer to a plate lined with kitchen paper to drain, then season with salt and pepper. Repeat for all the gyoza wrappers. To make the red cabbage, place the red cabbage in a bowl along with the garlic and a pinch of salt, massage lightly to mix then leave for 1 hour to soften. To make the red cabbage, place the red cabbage in a bowl along with the garlic and a pinch of salt, massage lightly to mix then leave for 1 hour to soften. Mix in some red wine vinegar and the crushed cumin. Taste and season with salt. Toss with the chopped coriander and set aside. Mix in some red wine vinegar and the crushed cumin. Taste and season with salt. Toss with the chopped coriander and set aside. To make the duck, shred the meat from the confit leg. Heat the oil in a saucepan over a medium-high heat, then add the shredded duck along with the garlic, thyme and coriander. Fry until crispy. To make the duck, shred the meat from the confit leg. Heat the oil in a saucepan over a medium-high heat, then add the shredded duck along with the garlic, thyme and coriander. Fry until crispy. To serve, spoon some red cabbage into a crisp taco. Add some meat, followed by the cranberry relish and a dot of soured cream. Garnish with some jalapeño slices and coriander. To serve, spoon some red cabbage into a crisp taco. Add some meat, followed by the cranberry relish and a dot of soured cream. Garnish with some jalapeño slices and coriander. | {
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"title": "Deep-fried crispy tacos with duck confit recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fried_crispy_tacos_with_83812_16x9.jpg Step up your taco game with Matt Tebbutt’s cheffy version – tangy cranberry relish compliments the crispy duck and slaw. 50ml/2fl oz cider vinegar (to taste)2 limes, juice only 25g/1oz light brown sugar1–2 red chillies, chopped 1 bay leaf250g/9oz fresh cranberries salt and pepper 50ml/2fl oz cider vinegar (to taste) 2 limes, juice only 25g/1oz light brown sugar 1–2 red chillies, chopped 1 bay leaf 250g/9oz fresh cranberries salt and pepper 4 gyoza wrappers (9cm/3½in diameter) 4 gyoza wrappers (9cm/3½in diameter) ¼ red cabbage, finely shredded1 garlic clove, crushed red wine vinegar, to taste 1 tsp cumin seeds, toasted and ground1 tsp coriander seeds, toasted and ground2 tbsp chopped fresh coriander 2 tbsp olive oil salt ¼ red cabbage, finely shredded 1 garlic clove, crushed red wine vinegar, to taste 1 tsp cumin seeds, toasted and ground 1 tsp coriander seeds, toasted and ground 2 tbsp chopped fresh coriander 2 tbsp olive oil salt 2 duck confit legs, or 1 goose confit leg 2 tbsp oil1 garlic clove, minced1 tsp chopped fresh thyme1 tsp chopped fresh coriander freshly ground black pepper 2 duck confit legs, or 1 goose confit leg 2 tbsp oil 1 garlic clove, minced 1 tsp chopped fresh thyme 1 tsp chopped fresh coriander freshly ground black pepper 200g/7oz soured cream 1 tbsp chopped fresh coriander 2 fresh jalapeño chillies, chopped 200g/7oz soured cream 1 tbsp chopped fresh coriander 2 fresh jalapeño chillies, chopped Method To make the relish, heat the vinegar and lime juice in a saucepan along with the sugar, chilli and bay leaf. Add the cranberries and simmer for 30–40 minutes to soften. Taste and season with salt and pepper.Meanwhile, prepare the tacos. Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Use a pair of heatproof tongs to hold a gyoza wrapper and carefully fry half under the hot oil until crisp, then turn over and repeat so it’s in the traditional taco shape. Transfer to a plate lined with kitchen paper to drain, then season with salt and pepper. Repeat for all the gyoza wrappers. To make the red cabbage, place the red cabbage in a bowl along with the garlic and a pinch of salt, massage lightly to mix then leave for 1 hour to soften. Mix in some red wine vinegar and the crushed cumin. Taste and season with salt. Toss with the chopped coriander and set aside. To make the duck, shred the meat from the confit leg. Heat the oil in a saucepan over a medium-high heat, then add the shredded duck along with the garlic, thyme and coriander. Fry until crispy. To serve, spoon some red cabbage into a crisp taco. Add some meat, followed by the cranberry relish and a dot of soured cream. Garnish with some jalapeño slices and coriander. To make the relish, heat the vinegar and lime juice in a saucepan along with the sugar, chilli and bay leaf. Add the cranberries and simmer for 30–40 minutes to soften. Taste and season with salt and pepper. To make the relish, heat the vinegar and lime juice in a saucepan along with the sugar, chilli and bay leaf. Add the cranberries and simmer for 30–40 minutes to soften. Taste and season with salt and pepper. Meanwhile, prepare the tacos. Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Meanwhile, prepare the tacos. Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Use a pair of heatproof tongs to hold a gyoza wrapper and carefully fry half under the hot oil until crisp, then turn over and repeat so it’s in the traditional taco shape. Transfer to a plate lined with kitchen paper to drain, then season with salt and pepper. Repeat for all the gyoza wrappers. Use a pair of heatproof tongs to hold a gyoza wrapper and carefully fry half under the hot oil until crisp, then turn over and repeat so it’s in the traditional taco shape. Transfer to a plate lined with kitchen paper to drain, then season with salt and pepper. Repeat for all the gyoza wrappers. To make the red cabbage, place the red cabbage in a bowl along with the garlic and a pinch of salt, massage lightly to mix then leave for 1 hour to soften. To make the red cabbage, place the red cabbage in a bowl along with the garlic and a pinch of salt, massage lightly to mix then leave for 1 hour to soften. Mix in some red wine vinegar and the crushed cumin. Taste and season with salt. Toss with the chopped coriander and set aside. Mix in some red wine vinegar and the crushed cumin. Taste and season with salt. Toss with the chopped coriander and set aside. To make the duck, shred the meat from the confit leg. Heat the oil in a saucepan over a medium-high heat, then add the shredded duck along with the garlic, thyme and coriander. Fry until crispy. To make the duck, shred the meat from the confit leg. Heat the oil in a saucepan over a medium-high heat, then add the shredded duck along with the garlic, thyme and coriander. Fry until crispy. To serve, spoon some red cabbage into a crisp taco. Add some meat, followed by the cranberry relish and a dot of soured cream. Garnish with some jalapeño slices and coriander. To serve, spoon some red cabbage into a crisp taco. Add some meat, followed by the cranberry relish and a dot of soured cream. Garnish with some jalapeño slices and coriander."
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} | b2a42b12b0b78c204cc64b06854161621566b0336148ee9d11a4257b06665ec6 | Goulash recipe
Viennese goulash An average of 4.4 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/viennese_gulasch_96419_16x9.jpg The people of Vienna love goulash so much they’ve taken the Hungarian dish and made it their own. The secret is to use lots of onion. If you don't like your food too hot, then reduce the amount of paprika to suit your taste. 100g/3½oz lard1.25kg/2lb 12oz onions, sliced2 garlic cloves, grated or finely chopped1 tbsp tomato purée2 tbsp sweet paprika1½ tbsp hot paprika, to taste½ tsp caraway seeds, crushed in a pestle and mortar1 tsp brown sugar1½ tsp salt12 turns of the black pepper mill2 tsp cider vinegar1.5kg/3lb 5oz shin of beef, cut into 3cm/1in pieces1 tbsp chopped flat leaf parsleysoured cream, to serve 100g/3½oz lard 1.25kg/2lb 12oz onions, sliced 2 garlic cloves, grated or finely chopped 1 tbsp tomato purée 2 tbsp sweet paprika 1½ tbsp hot paprika, to taste ½ tsp caraway seeds, crushed in a pestle and mortar 1 tsp brown sugar 1½ tsp salt 12 turns of the black pepper mill 2 tsp cider vinegar 1.5kg/3lb 5oz shin of beef, cut into 3cm/1in pieces 1 tbsp chopped flat leaf parsley soured cream, to serve Method Heat the lard in a large pot and fry the onions until they are deep golden brown. Add the garlic, cook for a minute, then add the tomato purée, paprikas, crushed caraway seeds, sugar, salt, pepper and vinegar and cover with 1 litre/1¾ pints of water. Bring to a boil, then add the beef. Turn down to a gentle simmer and cook for 2½ hours. Check the pan fairly frequently and stir, adding more water to cover the meat if necessary. Check the meat for tenderness, if not tender add a little more water and cook for a little longer. Remove the meat when done and, if needed, continue to cook the liquid to thicken the sauce.Serve the goulash sprinkled with a little chopped parsley with new potatoes, spatzle or dark rye bread. Top with a spoonful of soured cream Heat the lard in a large pot and fry the onions until they are deep golden brown. Add the garlic, cook for a minute, then add the tomato purée, paprikas, crushed caraway seeds, sugar, salt, pepper and vinegar and cover with 1 litre/1¾ pints of water. Heat the lard in a large pot and fry the onions until they are deep golden brown. Add the garlic, cook for a minute, then add the tomato purée, paprikas, crushed caraway seeds, sugar, salt, pepper and vinegar and cover with 1 litre/1¾ pints of water. Bring to a boil, then add the beef. Turn down to a gentle simmer and cook for 2½ hours. Check the pan fairly frequently and stir, adding more water to cover the meat if necessary. Check the meat for tenderness, if not tender add a little more water and cook for a little longer. Remove the meat when done and, if needed, continue to cook the liquid to thicken the sauce. Bring to a boil, then add the beef. Turn down to a gentle simmer and cook for 2½ hours. Check the pan fairly frequently and stir, adding more water to cover the meat if necessary. Check the meat for tenderness, if not tender add a little more water and cook for a little longer. Remove the meat when done and, if needed, continue to cook the liquid to thicken the sauce. Serve the goulash sprinkled with a little chopped parsley with new potatoes, spatzle or dark rye bread. Top with a spoonful of soured cream Serve the goulash sprinkled with a little chopped parsley with new potatoes, spatzle or dark rye bread. Top with a spoonful of soured cream | {
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"content": "Viennese goulash An average of 4.4 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/viennese_gulasch_96419_16x9.jpg The people of Vienna love goulash so much they’ve taken the Hungarian dish and made it their own. The secret is to use lots of onion. If you don't like your food too hot, then reduce the amount of paprika to suit your taste. 100g/3½oz lard1.25kg/2lb 12oz onions, sliced2 garlic cloves, grated or finely chopped1 tbsp tomato purée2 tbsp sweet paprika1½ tbsp hot paprika, to taste½ tsp caraway seeds, crushed in a pestle and mortar1 tsp brown sugar1½ tsp salt12 turns of the black pepper mill2 tsp cider vinegar1.5kg/3lb 5oz shin of beef, cut into 3cm/1in pieces1 tbsp chopped flat leaf parsleysoured cream, to serve 100g/3½oz lard 1.25kg/2lb 12oz onions, sliced 2 garlic cloves, grated or finely chopped 1 tbsp tomato purée 2 tbsp sweet paprika 1½ tbsp hot paprika, to taste ½ tsp caraway seeds, crushed in a pestle and mortar 1 tsp brown sugar 1½ tsp salt 12 turns of the black pepper mill 2 tsp cider vinegar 1.5kg/3lb 5oz shin of beef, cut into 3cm/1in pieces 1 tbsp chopped flat leaf parsley soured cream, to serve Method Heat the lard in a large pot and fry the onions until they are deep golden brown. Add the garlic, cook for a minute, then add the tomato purée, paprikas, crushed caraway seeds, sugar, salt, pepper and vinegar and cover with 1 litre/1¾ pints of water. Bring to a boil, then add the beef. Turn down to a gentle simmer and cook for 2½ hours. Check the pan fairly frequently and stir, adding more water to cover the meat if necessary. Check the meat for tenderness, if not tender add a little more water and cook for a little longer. Remove the meat when done and, if needed, continue to cook the liquid to thicken the sauce.Serve the goulash sprinkled with a little chopped parsley with new potatoes, spatzle or dark rye bread. Top with a spoonful of soured cream Heat the lard in a large pot and fry the onions until they are deep golden brown. Add the garlic, cook for a minute, then add the tomato purée, paprikas, crushed caraway seeds, sugar, salt, pepper and vinegar and cover with 1 litre/1¾ pints of water. Heat the lard in a large pot and fry the onions until they are deep golden brown. Add the garlic, cook for a minute, then add the tomato purée, paprikas, crushed caraway seeds, sugar, salt, pepper and vinegar and cover with 1 litre/1¾ pints of water. Bring to a boil, then add the beef. Turn down to a gentle simmer and cook for 2½ hours. Check the pan fairly frequently and stir, adding more water to cover the meat if necessary. Check the meat for tenderness, if not tender add a little more water and cook for a little longer. Remove the meat when done and, if needed, continue to cook the liquid to thicken the sauce. Bring to a boil, then add the beef. Turn down to a gentle simmer and cook for 2½ hours. Check the pan fairly frequently and stir, adding more water to cover the meat if necessary. Check the meat for tenderness, if not tender add a little more water and cook for a little longer. Remove the meat when done and, if needed, continue to cook the liquid to thicken the sauce. Serve the goulash sprinkled with a little chopped parsley with new potatoes, spatzle or dark rye bread. Top with a spoonful of soured cream Serve the goulash sprinkled with a little chopped parsley with new potatoes, spatzle or dark rye bread. Top with a spoonful of soured cream"
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} | 920f8b98be0f3cf1d86cd0c3b6c7ca0662c37d21701158de1ff483bd3992ce08 | How to make meat and potato pie recipe
An average of 3.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/meat_and_potato_pie_22149_16x9.jpg This is one of my favourite pies: a great, no-nonsense recipe that does exactly what it says on the tin, and is all the better for it. I use chuck steak (also known as braising steak), which has lots of flavour, and two types of potato: a floury variety, which falls apart and thickens the gravy, and a waxier type that holds its shape to provide texture. 2 large onions, chopped700g/1lb 9oz chuck steak (braising steak), cut into 4-5cm/1½-2in chunks400g/14oz waxy potatoes, such as Charlotte, peeled and cut into 4cm/1½oz chunks400g/14oz floury potatoes, such as Desiree, peeled and cut into 4cm/1½oz chunkssalt and pepper 2 large onions, chopped 700g/1lb 9oz chuck steak (braising steak), cut into 4-5cm/1½-2in chunks 400g/14oz waxy potatoes, such as Charlotte, peeled and cut into 4cm/1½oz chunks 400g/14oz floury potatoes, such as Desiree, peeled and cut into 4cm/1½oz chunks salt and pepper 375g/13oz plain flour175g/6oz shredded beef suet 375g/13oz plain flour 175g/6oz shredded beef suet Method First make the filling, put the onions and steak in a large pan. Add enough water to just cover them and bring to a simmer. Cover with a lid, reduce the heat and simmer gently for 1½ hours.Add the potatoes to the pan, along with some salt and pepper, and cook for 30-35 minutes more or until the potatoes are soft and the meat tender. The gravy should be nicely thickened by the potatoes. Check the seasoning and add salt and pepper to taste.Pour off 300-600ml/10-20fl oz of liquid from the pan – enough to leave the filling nicely moist but not swimming in liquid – and save this to use as gravy with the pie. Transfer the filling to a 1.2 litre/2 pint pie dish and leave to cool completely.Heat your oven to 200C/400F/Gas 6. For the suet crust, combine the flour and suet in a large bowl with some salt and pepper. Gradually mix in enough cold water to form a soft, slightly sticky dough. Leave to stand for five minutes.On a lightly floured surface, roll out the pastry to a 7-8mm/1/3in thickness. Cut a 2cm/¾in strip of pastry. Dampen the edges of the rim of the pie dish with water. Stick the pastry strip onto the rim and dampen this too. Lay the remaining pastry on top. Press down to seal the edges, crimp or flute the edges of the pastry then trim off the excess.Bake the pie for 30-40 minutes, or until the pastry is golden-brown. Leave to stand for 10–15 minutes before serving. First make the filling, put the onions and steak in a large pan. Add enough water to just cover them and bring to a simmer. Cover with a lid, reduce the heat and simmer gently for 1½ hours. First make the filling, put the onions and steak in a large pan. Add enough water to just cover them and bring to a simmer. Cover with a lid, reduce the heat and simmer gently for 1½ hours. Add the potatoes to the pan, along with some salt and pepper, and cook for 30-35 minutes more or until the potatoes are soft and the meat tender. The gravy should be nicely thickened by the potatoes. Add the potatoes to the pan, along with some salt and pepper, and cook for 30-35 minutes more or until the potatoes are soft and the meat tender. The gravy should be nicely thickened by the potatoes. Check the seasoning and add salt and pepper to taste. Check the seasoning and add salt and pepper to taste. Pour off 300-600ml/10-20fl oz of liquid from the pan – enough to leave the filling nicely moist but not swimming in liquid – and save this to use as gravy with the pie. Transfer the filling to a 1.2 litre/2 pint pie dish and leave to cool completely. Pour off 300-600ml/10-20fl oz of liquid from the pan – enough to leave the filling nicely moist but not swimming in liquid – and save this to use as gravy with the pie. Transfer the filling to a 1.2 litre/2 pint pie dish and leave to cool completely. Heat your oven to 200C/400F/Gas 6. Heat your oven to 200C/400F/Gas 6. For the suet crust, combine the flour and suet in a large bowl with some salt and pepper. Gradually mix in enough cold water to form a soft, slightly sticky dough. Leave to stand for five minutes. For the suet crust, combine the flour and suet in a large bowl with some salt and pepper. Gradually mix in enough cold water to form a soft, slightly sticky dough. Leave to stand for five minutes. On a lightly floured surface, roll out the pastry to a 7-8mm/1/3in thickness. Cut a 2cm/¾in strip of pastry. Dampen the edges of the rim of the pie dish with water. Stick the pastry strip onto the rim and dampen this too. Lay the remaining pastry on top. Press down to seal the edges, crimp or flute the edges of the pastry then trim off the excess. On a lightly floured surface, roll out the pastry to a 7-8mm/1/3in thickness. Cut a 2cm/¾in strip of pastry. Dampen the edges of the rim of the pie dish with water. Stick the pastry strip onto the rim and dampen this too. Lay the remaining pastry on top. Press down to seal the edges, crimp or flute the edges of the pastry then trim off the excess. Bake the pie for 30-40 minutes, or until the pastry is golden-brown. Leave to stand for 10–15 minutes before serving. Bake the pie for 30-40 minutes, or until the pastry is golden-brown. Leave to stand for 10–15 minutes before serving. | {
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"content": "An average of 3.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/meat_and_potato_pie_22149_16x9.jpg This is one of my favourite pies: a great, no-nonsense recipe that does exactly what it says on the tin, and is all the better for it. I use chuck steak (also known as braising steak), which has lots of flavour, and two types of potato: a floury variety, which falls apart and thickens the gravy, and a waxier type that holds its shape to provide texture. 2 large onions, chopped700g/1lb 9oz chuck steak (braising steak), cut into 4-5cm/1½-2in chunks400g/14oz waxy potatoes, such as Charlotte, peeled and cut into 4cm/1½oz chunks400g/14oz floury potatoes, such as Desiree, peeled and cut into 4cm/1½oz chunkssalt and pepper 2 large onions, chopped 700g/1lb 9oz chuck steak (braising steak), cut into 4-5cm/1½-2in chunks 400g/14oz waxy potatoes, such as Charlotte, peeled and cut into 4cm/1½oz chunks 400g/14oz floury potatoes, such as Desiree, peeled and cut into 4cm/1½oz chunks salt and pepper 375g/13oz plain flour175g/6oz shredded beef suet 375g/13oz plain flour 175g/6oz shredded beef suet Method First make the filling, put the onions and steak in a large pan. Add enough water to just cover them and bring to a simmer. Cover with a lid, reduce the heat and simmer gently for 1½ hours.Add the potatoes to the pan, along with some salt and pepper, and cook for 30-35 minutes more or until the potatoes are soft and the meat tender. The gravy should be nicely thickened by the potatoes. Check the seasoning and add salt and pepper to taste.Pour off 300-600ml/10-20fl oz of liquid from the pan – enough to leave the filling nicely moist but not swimming in liquid – and save this to use as gravy with the pie. Transfer the filling to a 1.2 litre/2 pint pie dish and leave to cool completely.Heat your oven to 200C/400F/Gas 6. For the suet crust, combine the flour and suet in a large bowl with some salt and pepper. Gradually mix in enough cold water to form a soft, slightly sticky dough. Leave to stand for five minutes.On a lightly floured surface, roll out the pastry to a 7-8mm/1/3in thickness. Cut a 2cm/¾in strip of pastry. Dampen the edges of the rim of the pie dish with water. Stick the pastry strip onto the rim and dampen this too. Lay the remaining pastry on top. Press down to seal the edges, crimp or flute the edges of the pastry then trim off the excess.Bake the pie for 30-40 minutes, or until the pastry is golden-brown. Leave to stand for 10–15 minutes before serving. First make the filling, put the onions and steak in a large pan. Add enough water to just cover them and bring to a simmer. Cover with a lid, reduce the heat and simmer gently for 1½ hours. First make the filling, put the onions and steak in a large pan. Add enough water to just cover them and bring to a simmer. Cover with a lid, reduce the heat and simmer gently for 1½ hours. Add the potatoes to the pan, along with some salt and pepper, and cook for 30-35 minutes more or until the potatoes are soft and the meat tender. The gravy should be nicely thickened by the potatoes. Add the potatoes to the pan, along with some salt and pepper, and cook for 30-35 minutes more or until the potatoes are soft and the meat tender. The gravy should be nicely thickened by the potatoes. Check the seasoning and add salt and pepper to taste. Check the seasoning and add salt and pepper to taste. Pour off 300-600ml/10-20fl oz of liquid from the pan – enough to leave the filling nicely moist but not swimming in liquid – and save this to use as gravy with the pie. Transfer the filling to a 1.2 litre/2 pint pie dish and leave to cool completely. Pour off 300-600ml/10-20fl oz of liquid from the pan – enough to leave the filling nicely moist but not swimming in liquid – and save this to use as gravy with the pie. Transfer the filling to a 1.2 litre/2 pint pie dish and leave to cool completely. Heat your oven to 200C/400F/Gas 6. Heat your oven to 200C/400F/Gas 6. For the suet crust, combine the flour and suet in a large bowl with some salt and pepper. Gradually mix in enough cold water to form a soft, slightly sticky dough. Leave to stand for five minutes. For the suet crust, combine the flour and suet in a large bowl with some salt and pepper. Gradually mix in enough cold water to form a soft, slightly sticky dough. Leave to stand for five minutes. On a lightly floured surface, roll out the pastry to a 7-8mm/1/3in thickness. Cut a 2cm/¾in strip of pastry. Dampen the edges of the rim of the pie dish with water. Stick the pastry strip onto the rim and dampen this too. Lay the remaining pastry on top. Press down to seal the edges, crimp or flute the edges of the pastry then trim off the excess. On a lightly floured surface, roll out the pastry to a 7-8mm/1/3in thickness. Cut a 2cm/¾in strip of pastry. Dampen the edges of the rim of the pie dish with water. Stick the pastry strip onto the rim and dampen this too. Lay the remaining pastry on top. Press down to seal the edges, crimp or flute the edges of the pastry then trim off the excess. Bake the pie for 30-40 minutes, or until the pastry is golden-brown. Leave to stand for 10–15 minutes before serving. Bake the pie for 30-40 minutes, or until the pastry is golden-brown. Leave to stand for 10–15 minutes before serving."
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} | b76290c50dd44a4fdd473907766ec028bcf44c5702d2d298534c6264b733f32a | Broad bean and feta frittata recipe
An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fruitalia_91683_16x9.jpg Fresh broad beans and feta gives this simple, filling frittata recipe plenty of flavour and packed with protein. Perfect for brunch, lunch or a light dinner. Each serving provides 597 kcal, 38.9g protein, 14.2g carbohydrate (of which 3.5g sugars), 40.6g fat (of which 13.3g saturates), 9.7g fibre and 1.93g salt. 200g/7oz small broad beans, pods removed (podded weight) (use frozen beans if fresh aren't available)2 tbsp olive oil1 small red onion, peeled, choppedsalt and freshly ground black pepper6 large free-range eggs100g/3½oz feta cheese, crumbledsmall bunch fresh mint, leaves only (optional) 200g/7oz small broad beans, pods removed (podded weight) (use frozen beans if fresh aren't available) 2 tbsp olive oil 1 small red onion, peeled, chopped salt and freshly ground black pepper 6 large free-range eggs 100g/3½oz feta cheese, crumbled small bunch fresh mint, leaves only (optional) Method Cook the broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well, then refresh in cold water. When the beans are cool enough to handle, peel away the outer skins, if you want to.Heat the oil in a small ovenproof frying pan over a low heat. Add the onion and season with a pinch of salt. Fry for 8-10 minutes, or until softened but not browned.Meanwhile, preheat the grill to its highest setting. In a bowl, whisk the eggs until well combined and full of air, then season, to taste, with salt and freshly ground black pepper.When the onions have softened, increase the heat to medium and pour in the beaten eggs. Sprinkle over the crumbled feta, mint leaves (if using) and cooked broad beans. Leave the pan on the heat for 2-3 minutes, or until the underside of the egg mixture is pale golden-brown. (NB: Do not stir the mixture.)Transfer the pan to the grill and cook for a further 2-3 minutes, or until the top side of the egg mixture is firm and pale golden-brown. Place a large plate upside-down over the pan, then turn the pan over so that the omelette falls onto the plate. Cut it into wedges and serve with crusty white bread. Cook the broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well, then refresh in cold water. When the beans are cool enough to handle, peel away the outer skins, if you want to. Cook the broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well, then refresh in cold water. When the beans are cool enough to handle, peel away the outer skins, if you want to. Heat the oil in a small ovenproof frying pan over a low heat. Add the onion and season with a pinch of salt. Fry for 8-10 minutes, or until softened but not browned. Heat the oil in a small ovenproof frying pan over a low heat. Add the onion and season with a pinch of salt. Fry for 8-10 minutes, or until softened but not browned. Meanwhile, preheat the grill to its highest setting. In a bowl, whisk the eggs until well combined and full of air, then season, to taste, with salt and freshly ground black pepper. Meanwhile, preheat the grill to its highest setting. In a bowl, whisk the eggs until well combined and full of air, then season, to taste, with salt and freshly ground black pepper. When the onions have softened, increase the heat to medium and pour in the beaten eggs. Sprinkle over the crumbled feta, mint leaves (if using) and cooked broad beans. Leave the pan on the heat for 2-3 minutes, or until the underside of the egg mixture is pale golden-brown. (NB: Do not stir the mixture.) When the onions have softened, increase the heat to medium and pour in the beaten eggs. Sprinkle over the crumbled feta, mint leaves (if using) and cooked broad beans. Leave the pan on the heat for 2-3 minutes, or until the underside of the egg mixture is pale golden-brown. (NB: Do not stir the mixture.) Transfer the pan to the grill and cook for a further 2-3 minutes, or until the top side of the egg mixture is firm and pale golden-brown. Place a large plate upside-down over the pan, then turn the pan over so that the omelette falls onto the plate. Cut it into wedges and serve with crusty white bread. Transfer the pan to the grill and cook for a further 2-3 minutes, or until the top side of the egg mixture is firm and pale golden-brown. Place a large plate upside-down over the pan, then turn the pan over so that the omelette falls onto the plate. Cut it into wedges and serve with crusty white bread. | {
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"title": "Broad bean and feta frittata recipe",
"content": "An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fruitalia_91683_16x9.jpg Fresh broad beans and feta gives this simple, filling frittata recipe plenty of flavour and packed with protein. Perfect for brunch, lunch or a light dinner. Each serving provides 597 kcal, 38.9g protein, 14.2g carbohydrate (of which 3.5g sugars), 40.6g fat (of which 13.3g saturates), 9.7g fibre and 1.93g salt. 200g/7oz small broad beans, pods removed (podded weight) (use frozen beans if fresh aren't available)2 tbsp olive oil1 small red onion, peeled, choppedsalt and freshly ground black pepper6 large free-range eggs100g/3½oz feta cheese, crumbledsmall bunch fresh mint, leaves only (optional) 200g/7oz small broad beans, pods removed (podded weight) (use frozen beans if fresh aren't available) 2 tbsp olive oil 1 small red onion, peeled, chopped salt and freshly ground black pepper 6 large free-range eggs 100g/3½oz feta cheese, crumbled small bunch fresh mint, leaves only (optional) Method Cook the broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well, then refresh in cold water. When the beans are cool enough to handle, peel away the outer skins, if you want to.Heat the oil in a small ovenproof frying pan over a low heat. Add the onion and season with a pinch of salt. Fry for 8-10 minutes, or until softened but not browned.Meanwhile, preheat the grill to its highest setting. In a bowl, whisk the eggs until well combined and full of air, then season, to taste, with salt and freshly ground black pepper.When the onions have softened, increase the heat to medium and pour in the beaten eggs. Sprinkle over the crumbled feta, mint leaves (if using) and cooked broad beans. Leave the pan on the heat for 2-3 minutes, or until the underside of the egg mixture is pale golden-brown. (NB: Do not stir the mixture.)Transfer the pan to the grill and cook for a further 2-3 minutes, or until the top side of the egg mixture is firm and pale golden-brown. Place a large plate upside-down over the pan, then turn the pan over so that the omelette falls onto the plate. Cut it into wedges and serve with crusty white bread. Cook the broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well, then refresh in cold water. When the beans are cool enough to handle, peel away the outer skins, if you want to. Cook the broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well, then refresh in cold water. When the beans are cool enough to handle, peel away the outer skins, if you want to. Heat the oil in a small ovenproof frying pan over a low heat. Add the onion and season with a pinch of salt. Fry for 8-10 minutes, or until softened but not browned. Heat the oil in a small ovenproof frying pan over a low heat. Add the onion and season with a pinch of salt. Fry for 8-10 minutes, or until softened but not browned. Meanwhile, preheat the grill to its highest setting. In a bowl, whisk the eggs until well combined and full of air, then season, to taste, with salt and freshly ground black pepper. Meanwhile, preheat the grill to its highest setting. In a bowl, whisk the eggs until well combined and full of air, then season, to taste, with salt and freshly ground black pepper. When the onions have softened, increase the heat to medium and pour in the beaten eggs. Sprinkle over the crumbled feta, mint leaves (if using) and cooked broad beans. Leave the pan on the heat for 2-3 minutes, or until the underside of the egg mixture is pale golden-brown. (NB: Do not stir the mixture.) When the onions have softened, increase the heat to medium and pour in the beaten eggs. Sprinkle over the crumbled feta, mint leaves (if using) and cooked broad beans. Leave the pan on the heat for 2-3 minutes, or until the underside of the egg mixture is pale golden-brown. (NB: Do not stir the mixture.) Transfer the pan to the grill and cook for a further 2-3 minutes, or until the top side of the egg mixture is firm and pale golden-brown. Place a large plate upside-down over the pan, then turn the pan over so that the omelette falls onto the plate. Cut it into wedges and serve with crusty white bread. Transfer the pan to the grill and cook for a further 2-3 minutes, or until the top side of the egg mixture is firm and pale golden-brown. Place a large plate upside-down over the pan, then turn the pan over so that the omelette falls onto the plate. Cut it into wedges and serve with crusty white bread."
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} | ad1064257d23015cd1a356963a33c576d5e19f009b453eafaf2d39e0f913b1ba | Courgette pakoras recipe
An average of 4.8 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/courgette_pakoras_83738_16x9.jpg These crisp, spiced courgette pakoras with a quick coriander chutney are sure to make a regular appearance at the dinner table. 125g/4½oz gram flour 5–6 sprigs fresh coriander, chopped 1–2 tsp finely chopped red chillies 1 tsp cumin seeds1 tsp ground ginger1 tsp ground cumin 1 tsp ground coriander handful fresh parsley, chopped 150g/5½oz red onion, thinly sliced 350g/12oz courgettes, washed, thinly sliced into discs1 tsp salt sunflower oil, for frying 125g/4½oz gram flour 5–6 sprigs fresh coriander, chopped 1–2 tsp finely chopped red chillies 1 tsp cumin seeds 1 tsp ground ginger 1 tsp ground cumin 1 tsp ground coriander handful fresh parsley, chopped 150g/5½oz red onion, thinly sliced 350g/12oz courgettes, washed, thinly sliced into discs 1 tsp salt sunflower oil, for frying 40g/1½oz coriander, leaves and stalks, roughly chopped25g/1oz ground almonds1–2 green chillies, seeds in, stalks removed ½ lime, juice only 4 spring onions, chopped3 tsp olive oil 1 small green apple, chopped 1 tsp salt 40g/1½oz coriander, leaves and stalks, roughly chopped 25g/1oz ground almonds 1–2 green chillies, seeds in, stalks removed ½ lime, juice only 4 spring onions, chopped 3 tsp olive oil 1 small green apple, chopped 1 tsp salt Method To make the pakoras, put the gram flour in a bowl, then mix in the remaining ingredients. Gradually add 80–100ml/2½–3½fl oz water, mixing it through with your fingers to make sure all the ingredients are coated in a sticky batter – you don’t want the consistency to be too thin.Half-fill a heavy-based saucepan with sunflower oil and heat to 170C. The oil is hot enough when a tiny bit of batter added to the pan sizzles and floats. CAUTION: Hot oil can be dangerous. Do not leave unattended. Carefully drop tablespoons of the mixture into the oil and fry on all sides for 2–3 minutes until golden brown and crispy. Cook in batches, removing the cooked pakoras with a slotted spoon and leaving to drain on a plate lined with kitchen paper whilst you cook the rest. Meanwhile, make the coriander chutney by putting all the ingredients in a blender or food processor and blending until smooth, gradually adding 3–4 tablespoons of water until you achieve the desired consistency. Serve the pakoras hot with the coriander chutney or tomato ketchup. To make the pakoras, put the gram flour in a bowl, then mix in the remaining ingredients. Gradually add 80–100ml/2½–3½fl oz water, mixing it through with your fingers to make sure all the ingredients are coated in a sticky batter – you don’t want the consistency to be too thin. To make the pakoras, put the gram flour in a bowl, then mix in the remaining ingredients. Gradually add 80–100ml/2½–3½fl oz water, mixing it through with your fingers to make sure all the ingredients are coated in a sticky batter – you don’t want the consistency to be too thin. Half-fill a heavy-based saucepan with sunflower oil and heat to 170C. The oil is hot enough when a tiny bit of batter added to the pan sizzles and floats. CAUTION: Hot oil can be dangerous. Do not leave unattended. Half-fill a heavy-based saucepan with sunflower oil and heat to 170C. The oil is hot enough when a tiny bit of batter added to the pan sizzles and floats. CAUTION: Hot oil can be dangerous. Do not leave unattended. Carefully drop tablespoons of the mixture into the oil and fry on all sides for 2–3 minutes until golden brown and crispy. Cook in batches, removing the cooked pakoras with a slotted spoon and leaving to drain on a plate lined with kitchen paper whilst you cook the rest. Carefully drop tablespoons of the mixture into the oil and fry on all sides for 2–3 minutes until golden brown and crispy. Cook in batches, removing the cooked pakoras with a slotted spoon and leaving to drain on a plate lined with kitchen paper whilst you cook the rest. Meanwhile, make the coriander chutney by putting all the ingredients in a blender or food processor and blending until smooth, gradually adding 3–4 tablespoons of water until you achieve the desired consistency. Meanwhile, make the coriander chutney by putting all the ingredients in a blender or food processor and blending until smooth, gradually adding 3–4 tablespoons of water until you achieve the desired consistency. Serve the pakoras hot with the coriander chutney or tomato ketchup. Serve the pakoras hot with the coriander chutney or tomato ketchup. | {
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"title": "Courgette pakoras recipe",
"content": "An average of 4.8 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/courgette_pakoras_83738_16x9.jpg These crisp, spiced courgette pakoras with a quick coriander chutney are sure to make a regular appearance at the dinner table. 125g/4½oz gram flour 5–6 sprigs fresh coriander, chopped 1–2 tsp finely chopped red chillies 1 tsp cumin seeds1 tsp ground ginger1 tsp ground cumin 1 tsp ground coriander handful fresh parsley, chopped 150g/5½oz red onion, thinly sliced 350g/12oz courgettes, washed, thinly sliced into discs1 tsp salt sunflower oil, for frying 125g/4½oz gram flour 5–6 sprigs fresh coriander, chopped 1–2 tsp finely chopped red chillies 1 tsp cumin seeds 1 tsp ground ginger 1 tsp ground cumin 1 tsp ground coriander handful fresh parsley, chopped 150g/5½oz red onion, thinly sliced 350g/12oz courgettes, washed, thinly sliced into discs 1 tsp salt sunflower oil, for frying 40g/1½oz coriander, leaves and stalks, roughly chopped25g/1oz ground almonds1–2 green chillies, seeds in, stalks removed ½ lime, juice only 4 spring onions, chopped3 tsp olive oil 1 small green apple, chopped 1 tsp salt 40g/1½oz coriander, leaves and stalks, roughly chopped 25g/1oz ground almonds 1–2 green chillies, seeds in, stalks removed ½ lime, juice only 4 spring onions, chopped 3 tsp olive oil 1 small green apple, chopped 1 tsp salt Method To make the pakoras, put the gram flour in a bowl, then mix in the remaining ingredients. Gradually add 80–100ml/2½–3½fl oz water, mixing it through with your fingers to make sure all the ingredients are coated in a sticky batter – you don’t want the consistency to be too thin.Half-fill a heavy-based saucepan with sunflower oil and heat to 170C. The oil is hot enough when a tiny bit of batter added to the pan sizzles and floats. CAUTION: Hot oil can be dangerous. Do not leave unattended. Carefully drop tablespoons of the mixture into the oil and fry on all sides for 2–3 minutes until golden brown and crispy. Cook in batches, removing the cooked pakoras with a slotted spoon and leaving to drain on a plate lined with kitchen paper whilst you cook the rest. Meanwhile, make the coriander chutney by putting all the ingredients in a blender or food processor and blending until smooth, gradually adding 3–4 tablespoons of water until you achieve the desired consistency. Serve the pakoras hot with the coriander chutney or tomato ketchup. To make the pakoras, put the gram flour in a bowl, then mix in the remaining ingredients. Gradually add 80–100ml/2½–3½fl oz water, mixing it through with your fingers to make sure all the ingredients are coated in a sticky batter – you don’t want the consistency to be too thin. To make the pakoras, put the gram flour in a bowl, then mix in the remaining ingredients. Gradually add 80–100ml/2½–3½fl oz water, mixing it through with your fingers to make sure all the ingredients are coated in a sticky batter – you don’t want the consistency to be too thin. Half-fill a heavy-based saucepan with sunflower oil and heat to 170C. The oil is hot enough when a tiny bit of batter added to the pan sizzles and floats. CAUTION: Hot oil can be dangerous. Do not leave unattended. Half-fill a heavy-based saucepan with sunflower oil and heat to 170C. The oil is hot enough when a tiny bit of batter added to the pan sizzles and floats. CAUTION: Hot oil can be dangerous. Do not leave unattended. Carefully drop tablespoons of the mixture into the oil and fry on all sides for 2–3 minutes until golden brown and crispy. Cook in batches, removing the cooked pakoras with a slotted spoon and leaving to drain on a plate lined with kitchen paper whilst you cook the rest. Carefully drop tablespoons of the mixture into the oil and fry on all sides for 2–3 minutes until golden brown and crispy. Cook in batches, removing the cooked pakoras with a slotted spoon and leaving to drain on a plate lined with kitchen paper whilst you cook the rest. Meanwhile, make the coriander chutney by putting all the ingredients in a blender or food processor and blending until smooth, gradually adding 3–4 tablespoons of water until you achieve the desired consistency. Meanwhile, make the coriander chutney by putting all the ingredients in a blender or food processor and blending until smooth, gradually adding 3–4 tablespoons of water until you achieve the desired consistency. Serve the pakoras hot with the coriander chutney or tomato ketchup. Serve the pakoras hot with the coriander chutney or tomato ketchup."
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} | 7c3c74b5a476cac84a806d665581137a40fced9896f778e40343a712641300d5 | Creamed spinach pasta recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamed_spinach_pasta_65852_16x9.jpg This creamy spinach pasta is rich and indulgent but also jam-packed with healthy spinach. It comes together in no time, for a quick and easy weeknight dinner. 200g/7oz dried pasta 2 tbsp extra virgin olive oil2 large garlic cloves, finely chopped½ tsp dried chilli flakes (optional)300g/10½oz baby spinach100g/3½oz mascarpone100g/3½oz single creampinch ground nutmeg30g/1oz Parmesan (or similar vegetarian hard cheese), grated, plus extra to servesalt and freshly ground black pepper 200g/7oz dried pasta 2 tbsp extra virgin olive oil 2 large garlic cloves, finely chopped ½ tsp dried chilli flakes (optional) 300g/10½oz baby spinach 100g/3½oz mascarpone 100g/3½oz single cream pinch ground nutmeg 30g/1oz Parmesan (or similar vegetarian hard cheese), grated, plus extra to serve salt and freshly ground black pepper Method Cook the pasta in boiling salted water according to the packet instructions until al dente.Meanwhile, heat the olive oil in a frying pan over a medium heat.Add the garlic and chilli flakes (if using) and cook, stirring, for 1 minute.Add the spinach and cook for 2–3 minutes, stirring frequently, until wilted.Add the mascarpone, cream and nutmeg and season generously with salt and pepper. Bring to a simmer then remove the pan from the heat and stir in the Parmesan.Drain the pasta, reserving some of the cooking water. Add the pasta to the sauce, with a ladleful of the pasta cooking water, and stir over a low heat until the pasta is well coated and glossy.Serve with extra Parmesan and freshly ground black pepper. Cook the pasta in boiling salted water according to the packet instructions until al dente. Cook the pasta in boiling salted water according to the packet instructions until al dente. Meanwhile, heat the olive oil in a frying pan over a medium heat. Meanwhile, heat the olive oil in a frying pan over a medium heat. Add the garlic and chilli flakes (if using) and cook, stirring, for 1 minute. Add the garlic and chilli flakes (if using) and cook, stirring, for 1 minute. Add the spinach and cook for 2–3 minutes, stirring frequently, until wilted. Add the spinach and cook for 2–3 minutes, stirring frequently, until wilted. Add the mascarpone, cream and nutmeg and season generously with salt and pepper. Bring to a simmer then remove the pan from the heat and stir in the Parmesan. Add the mascarpone, cream and nutmeg and season generously with salt and pepper. Bring to a simmer then remove the pan from the heat and stir in the Parmesan. Drain the pasta, reserving some of the cooking water. Drain the pasta, reserving some of the cooking water. Add the pasta to the sauce, with a ladleful of the pasta cooking water, and stir over a low heat until the pasta is well coated and glossy. Add the pasta to the sauce, with a ladleful of the pasta cooking water, and stir over a low heat until the pasta is well coated and glossy. Serve with extra Parmesan and freshly ground black pepper. Serve with extra Parmesan and freshly ground black pepper. | {
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"title": "Creamed spinach pasta recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamed_spinach_pasta_65852_16x9.jpg This creamy spinach pasta is rich and indulgent but also jam-packed with healthy spinach. It comes together in no time, for a quick and easy weeknight dinner. 200g/7oz dried pasta 2 tbsp extra virgin olive oil2 large garlic cloves, finely chopped½ tsp dried chilli flakes (optional)300g/10½oz baby spinach100g/3½oz mascarpone100g/3½oz single creampinch ground nutmeg30g/1oz Parmesan (or similar vegetarian hard cheese), grated, plus extra to servesalt and freshly ground black pepper 200g/7oz dried pasta 2 tbsp extra virgin olive oil 2 large garlic cloves, finely chopped ½ tsp dried chilli flakes (optional) 300g/10½oz baby spinach 100g/3½oz mascarpone 100g/3½oz single cream pinch ground nutmeg 30g/1oz Parmesan (or similar vegetarian hard cheese), grated, plus extra to serve salt and freshly ground black pepper Method Cook the pasta in boiling salted water according to the packet instructions until al dente.Meanwhile, heat the olive oil in a frying pan over a medium heat.Add the garlic and chilli flakes (if using) and cook, stirring, for 1 minute.Add the spinach and cook for 2–3 minutes, stirring frequently, until wilted.Add the mascarpone, cream and nutmeg and season generously with salt and pepper. Bring to a simmer then remove the pan from the heat and stir in the Parmesan.Drain the pasta, reserving some of the cooking water. Add the pasta to the sauce, with a ladleful of the pasta cooking water, and stir over a low heat until the pasta is well coated and glossy.Serve with extra Parmesan and freshly ground black pepper. Cook the pasta in boiling salted water according to the packet instructions until al dente. Cook the pasta in boiling salted water according to the packet instructions until al dente. Meanwhile, heat the olive oil in a frying pan over a medium heat. Meanwhile, heat the olive oil in a frying pan over a medium heat. Add the garlic and chilli flakes (if using) and cook, stirring, for 1 minute. Add the garlic and chilli flakes (if using) and cook, stirring, for 1 minute. Add the spinach and cook for 2–3 minutes, stirring frequently, until wilted. Add the spinach and cook for 2–3 minutes, stirring frequently, until wilted. Add the mascarpone, cream and nutmeg and season generously with salt and pepper. Bring to a simmer then remove the pan from the heat and stir in the Parmesan. Add the mascarpone, cream and nutmeg and season generously with salt and pepper. Bring to a simmer then remove the pan from the heat and stir in the Parmesan. Drain the pasta, reserving some of the cooking water. Drain the pasta, reserving some of the cooking water. Add the pasta to the sauce, with a ladleful of the pasta cooking water, and stir over a low heat until the pasta is well coated and glossy. Add the pasta to the sauce, with a ladleful of the pasta cooking water, and stir over a low heat until the pasta is well coated and glossy. Serve with extra Parmesan and freshly ground black pepper. Serve with extra Parmesan and freshly ground black pepper."
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} | c3df7604fc22ca847c834d5629dac9e35c817f1d307f525049a7dbe8339c5844 | Saag paneer recipe
An average of 4.3 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_paneer_41837_16x9.jpg This saag paneer recipe is so tasty and very easy to make. It's widely eaten across India but this version hails from Punjab. 2 bunches large-leaf spinach (250g/9oz)vegetable oil, for frying225g/8oz paneer cheese, cut into bite-sized cubes2 tbsp butter, for frying, plus extra for mashing (optional)1 onion, roughly chopped3–4 small green chillies, chopped2–3 garlic cloves, roughly chopped5cm/2in piece fresh root ginger, peeled and roughly chopped1 tsp fine salt1 tsp cumin seeds1 tsp garam masala1 tsp turmeric2 tbsp very fine polenta 2 bunches large-leaf spinach (250g/9oz) vegetable oil, for frying 225g/8oz paneer cheese, cut into bite-sized cubes 2 tbsp butter, for frying, plus extra for mashing (optional) 1 onion, roughly chopped 3–4 small green chillies, chopped 2–3 garlic cloves, roughly chopped 5cm/2in piece fresh root ginger, peeled and roughly chopped 1 tsp fine salt 1 tsp cumin seeds 1 tsp garam masala 1 tsp turmeric 2 tbsp very fine polenta Method Thoroughly wash the spinach under cold running water to remove any dirt. Roughly chop, including the stems, then transfer to a large saucepan. Pour over just enough cold water to cover the spinach. Bring to the boil over a high heat, cover with a lid and reduce the heat. Simmer for around 20–25 minutes, checking from time to time (or reduce cooking time and water as per the tip below). Remove the lid for the last 5–10 minutes and cook until the water has evaporated. Meanwhile, heat a large frying pan over a medium–high heat and, once hot, add a generous glug of vegetable oil. Add the paneer cubes and shallow fry for a few minutes, turning frequently until golden brown. Remove with a slotted spoon and transfer to a bowl or plate lined with kitchen paper. Set aside. Wipe the pan clean and heat the butter. Once melted, add the onion, chilli, garlic and ginger and cook for around 5–10 minutes, or until softened and starting to brown. Add the salt, cumin seeds, garam masala and turmeric and cook, stirring all the time, for a few minutes. Add the paneer and stir to coat in the onion and spice mixture. Remove the pan from the heat and set aside.Once all the water has evaporated from the spinach, add the cornmeal to the pan and using a masher, blend the spinach together and mash until smooth but with some texture. It should be a thick consistency. Alternatively use an electric hand blender to combine, and blend with a knob of butter (optional). Once blended, tip in the warm onion, spice and paneer mixture and mix together. Transfer to a serving bowl and serve immediately. Thoroughly wash the spinach under cold running water to remove any dirt. Roughly chop, including the stems, then transfer to a large saucepan. Pour over just enough cold water to cover the spinach. Bring to the boil over a high heat, cover with a lid and reduce the heat. Simmer for around 20–25 minutes, checking from time to time (or reduce cooking time and water as per the tip below). Remove the lid for the last 5–10 minutes and cook until the water has evaporated. Thoroughly wash the spinach under cold running water to remove any dirt. Roughly chop, including the stems, then transfer to a large saucepan. Pour over just enough cold water to cover the spinach. Bring to the boil over a high heat, cover with a lid and reduce the heat. Simmer for around 20–25 minutes, checking from time to time (or reduce cooking time and water as per the tip below). Remove the lid for the last 5–10 minutes and cook until the water has evaporated. Meanwhile, heat a large frying pan over a medium–high heat and, once hot, add a generous glug of vegetable oil. Add the paneer cubes and shallow fry for a few minutes, turning frequently until golden brown. Remove with a slotted spoon and transfer to a bowl or plate lined with kitchen paper. Set aside. Meanwhile, heat a large frying pan over a medium–high heat and, once hot, add a generous glug of vegetable oil. Add the paneer cubes and shallow fry for a few minutes, turning frequently until golden brown. Remove with a slotted spoon and transfer to a bowl or plate lined with kitchen paper. Set aside. Wipe the pan clean and heat the butter. Once melted, add the onion, chilli, garlic and ginger and cook for around 5–10 minutes, or until softened and starting to brown. Add the salt, cumin seeds, garam masala and turmeric and cook, stirring all the time, for a few minutes. Add the paneer and stir to coat in the onion and spice mixture. Remove the pan from the heat and set aside. Wipe the pan clean and heat the butter. Once melted, add the onion, chilli, garlic and ginger and cook for around 5–10 minutes, or until softened and starting to brown. Add the salt, cumin seeds, garam masala and turmeric and cook, stirring all the time, for a few minutes. Add the paneer and stir to coat in the onion and spice mixture. Remove the pan from the heat and set aside. Once all the water has evaporated from the spinach, add the cornmeal to the pan and using a masher, blend the spinach together and mash until smooth but with some texture. It should be a thick consistency. Alternatively use an electric hand blender to combine, and blend with a knob of butter (optional). Once blended, tip in the warm onion, spice and paneer mixture and mix together. Transfer to a serving bowl and serve immediately. Once all the water has evaporated from the spinach, add the cornmeal to the pan and using a masher, blend the spinach together and mash until smooth but with some texture. It should be a thick consistency. Alternatively use an electric hand blender to combine, and blend with a knob of butter (optional). Once blended, tip in the warm onion, spice and paneer mixture and mix together. Transfer to a serving bowl and serve immediately. Recipe tips If you are using regular spinach (as you'd find in a supermarket) instead of large-leaf mature spinach, use less water and reduce the cooking time. You can also use thawed frozen leaf spinach, drained of its water. | {
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"title": "Saag paneer recipe",
"content": "An average of 4.3 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_paneer_41837_16x9.jpg This saag paneer recipe is so tasty and very easy to make. It's widely eaten across India but this version hails from Punjab. 2 bunches large-leaf spinach (250g/9oz)vegetable oil, for frying225g/8oz paneer cheese, cut into bite-sized cubes2 tbsp butter, for frying, plus extra for mashing (optional)1 onion, roughly chopped3–4 small green chillies, chopped2–3 garlic cloves, roughly chopped5cm/2in piece fresh root ginger, peeled and roughly chopped1 tsp fine salt1 tsp cumin seeds1 tsp garam masala1 tsp turmeric2 tbsp very fine polenta 2 bunches large-leaf spinach (250g/9oz) vegetable oil, for frying 225g/8oz paneer cheese, cut into bite-sized cubes 2 tbsp butter, for frying, plus extra for mashing (optional) 1 onion, roughly chopped 3–4 small green chillies, chopped 2–3 garlic cloves, roughly chopped 5cm/2in piece fresh root ginger, peeled and roughly chopped 1 tsp fine salt 1 tsp cumin seeds 1 tsp garam masala 1 tsp turmeric 2 tbsp very fine polenta Method Thoroughly wash the spinach under cold running water to remove any dirt. Roughly chop, including the stems, then transfer to a large saucepan. Pour over just enough cold water to cover the spinach. Bring to the boil over a high heat, cover with a lid and reduce the heat. Simmer for around 20–25 minutes, checking from time to time (or reduce cooking time and water as per the tip below). Remove the lid for the last 5–10 minutes and cook until the water has evaporated. Meanwhile, heat a large frying pan over a medium–high heat and, once hot, add a generous glug of vegetable oil. Add the paneer cubes and shallow fry for a few minutes, turning frequently until golden brown. Remove with a slotted spoon and transfer to a bowl or plate lined with kitchen paper. Set aside. Wipe the pan clean and heat the butter. Once melted, add the onion, chilli, garlic and ginger and cook for around 5–10 minutes, or until softened and starting to brown. Add the salt, cumin seeds, garam masala and turmeric and cook, stirring all the time, for a few minutes. Add the paneer and stir to coat in the onion and spice mixture. Remove the pan from the heat and set aside.Once all the water has evaporated from the spinach, add the cornmeal to the pan and using a masher, blend the spinach together and mash until smooth but with some texture. It should be a thick consistency. Alternatively use an electric hand blender to combine, and blend with a knob of butter (optional). Once blended, tip in the warm onion, spice and paneer mixture and mix together. Transfer to a serving bowl and serve immediately. Thoroughly wash the spinach under cold running water to remove any dirt. Roughly chop, including the stems, then transfer to a large saucepan. Pour over just enough cold water to cover the spinach. Bring to the boil over a high heat, cover with a lid and reduce the heat. Simmer for around 20–25 minutes, checking from time to time (or reduce cooking time and water as per the tip below). Remove the lid for the last 5–10 minutes and cook until the water has evaporated. Thoroughly wash the spinach under cold running water to remove any dirt. Roughly chop, including the stems, then transfer to a large saucepan. Pour over just enough cold water to cover the spinach. Bring to the boil over a high heat, cover with a lid and reduce the heat. Simmer for around 20–25 minutes, checking from time to time (or reduce cooking time and water as per the tip below). Remove the lid for the last 5–10 minutes and cook until the water has evaporated. Meanwhile, heat a large frying pan over a medium–high heat and, once hot, add a generous glug of vegetable oil. Add the paneer cubes and shallow fry for a few minutes, turning frequently until golden brown. Remove with a slotted spoon and transfer to a bowl or plate lined with kitchen paper. Set aside. Meanwhile, heat a large frying pan over a medium–high heat and, once hot, add a generous glug of vegetable oil. Add the paneer cubes and shallow fry for a few minutes, turning frequently until golden brown. Remove with a slotted spoon and transfer to a bowl or plate lined with kitchen paper. Set aside. Wipe the pan clean and heat the butter. Once melted, add the onion, chilli, garlic and ginger and cook for around 5–10 minutes, or until softened and starting to brown. Add the salt, cumin seeds, garam masala and turmeric and cook, stirring all the time, for a few minutes. Add the paneer and stir to coat in the onion and spice mixture. Remove the pan from the heat and set aside. Wipe the pan clean and heat the butter. Once melted, add the onion, chilli, garlic and ginger and cook for around 5–10 minutes, or until softened and starting to brown. Add the salt, cumin seeds, garam masala and turmeric and cook, stirring all the time, for a few minutes. Add the paneer and stir to coat in the onion and spice mixture. Remove the pan from the heat and set aside. Once all the water has evaporated from the spinach, add the cornmeal to the pan and using a masher, blend the spinach together and mash until smooth but with some texture. It should be a thick consistency. Alternatively use an electric hand blender to combine, and blend with a knob of butter (optional). Once blended, tip in the warm onion, spice and paneer mixture and mix together. Transfer to a serving bowl and serve immediately. Once all the water has evaporated from the spinach, add the cornmeal to the pan and using a masher, blend the spinach together and mash until smooth but with some texture. It should be a thick consistency. Alternatively use an electric hand blender to combine, and blend with a knob of butter (optional). Once blended, tip in the warm onion, spice and paneer mixture and mix together. Transfer to a serving bowl and serve immediately. Recipe tips If you are using regular spinach (as you'd find in a supermarket) instead of large-leaf mature spinach, use less water and reduce the cooking time. You can also use thawed frozen leaf spinach, drained of its water."
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} | 663aa0a574f3403de1f94d75e83b6ba156455e0492fd51391d722da66de4484b | Courgette pasta recipe
Creamy courgette pasta with peas An average of 4.3 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesypastawithyello_76613_16x9.jpg A simple courgette pasta that will get you on your way to 5-a-day. You can substitute the Wensleydale cheese for whatever cheese you have. 1 tbsp olive oil½ red onion, finely chopped1 garlic clove, finely chopped or grated1 courgette, diced85g/3oz frozen peas, defrosted under cold running water110g/3½oz wensleydale cheese, grated100ml/3½fl oz double creamhandful fresh flatleaf parsley, chopped140g/5oz whole wheat pasta, cooked according to the packet instructions, drainedsalt and freshly ground black pepper 1 tbsp olive oil ½ red onion, finely chopped 1 garlic clove, finely chopped or grated 1 courgette, diced 85g/3oz frozen peas, defrosted under cold running water 110g/3½oz wensleydale cheese, grated 100ml/3½fl oz double cream handful fresh flatleaf parsley, chopped 140g/5oz whole wheat pasta, cooked according to the packet instructions, drained salt and freshly ground black pepper Method Heat the oil in a large pan and gently fry the red onion, garlic and courgette for a few minutes, to soften. Stir in the peas and heat for a few minutes, to warm through.Stir in the cheese and then add the cream. Season with salt and pepper. Heat gently for a further 4-5 minutes, add most of the parsley and the pasta at the end. Transfer to a serving bowl or plate and serve immediatedly, garnished with the remaining parsley. Heat the oil in a large pan and gently fry the red onion, garlic and courgette for a few minutes, to soften. Stir in the peas and heat for a few minutes, to warm through. Heat the oil in a large pan and gently fry the red onion, garlic and courgette for a few minutes, to soften. Stir in the peas and heat for a few minutes, to warm through. Stir in the cheese and then add the cream. Season with salt and pepper. Heat gently for a further 4-5 minutes, add most of the parsley and the pasta at the end. Transfer to a serving bowl or plate and serve immediatedly, garnished with the remaining parsley. Stir in the cheese and then add the cream. Season with salt and pepper. Heat gently for a further 4-5 minutes, add most of the parsley and the pasta at the end. Transfer to a serving bowl or plate and serve immediatedly, garnished with the remaining parsley. | {
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"content": "Creamy courgette pasta with peas An average of 4.3 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesypastawithyello_76613_16x9.jpg A simple courgette pasta that will get you on your way to 5-a-day. You can substitute the Wensleydale cheese for whatever cheese you have. 1 tbsp olive oil½ red onion, finely chopped1 garlic clove, finely chopped or grated1 courgette, diced85g/3oz frozen peas, defrosted under cold running water110g/3½oz wensleydale cheese, grated100ml/3½fl oz double creamhandful fresh flatleaf parsley, chopped140g/5oz whole wheat pasta, cooked according to the packet instructions, drainedsalt and freshly ground black pepper 1 tbsp olive oil ½ red onion, finely chopped 1 garlic clove, finely chopped or grated 1 courgette, diced 85g/3oz frozen peas, defrosted under cold running water 110g/3½oz wensleydale cheese, grated 100ml/3½fl oz double cream handful fresh flatleaf parsley, chopped 140g/5oz whole wheat pasta, cooked according to the packet instructions, drained salt and freshly ground black pepper Method Heat the oil in a large pan and gently fry the red onion, garlic and courgette for a few minutes, to soften. Stir in the peas and heat for a few minutes, to warm through.Stir in the cheese and then add the cream. Season with salt and pepper. Heat gently for a further 4-5 minutes, add most of the parsley and the pasta at the end. Transfer to a serving bowl or plate and serve immediatedly, garnished with the remaining parsley. Heat the oil in a large pan and gently fry the red onion, garlic and courgette for a few minutes, to soften. Stir in the peas and heat for a few minutes, to warm through. Heat the oil in a large pan and gently fry the red onion, garlic and courgette for a few minutes, to soften. Stir in the peas and heat for a few minutes, to warm through. Stir in the cheese and then add the cream. Season with salt and pepper. Heat gently for a further 4-5 minutes, add most of the parsley and the pasta at the end. Transfer to a serving bowl or plate and serve immediatedly, garnished with the remaining parsley. Stir in the cheese and then add the cream. Season with salt and pepper. Heat gently for a further 4-5 minutes, add most of the parsley and the pasta at the end. Transfer to a serving bowl or plate and serve immediatedly, garnished with the remaining parsley."
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} | 447eea8afa164b3fe17388f2404cc126084d3f816149416b8ad1978e6730804d | Broad bean and goats’ cheese bruschetta recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broad_bean_and_goats_69027_16x9.jpg A Persian take on this classic Italian starter, but still just as fresh and summery. 400g/14oz fresh broad beans, (about 300g/10½oz when podded)1 whole red chilli2 fat garlic cloves, finely chopped1 spring onion, thinly sliced1 lemon, zest and juice only 1 tbsp dried oregano or 2 tbsp fresh chopped oregano½ loaf sourdough bread, sliced4 tbsp olive oil200g/7oz soft goats’ cheese 400g/14oz fresh broad beans, (about 300g/10½oz when podded) 1 whole red chilli 2 fat garlic cloves, finely chopped 1 spring onion, thinly sliced 1 lemon, zest and juice only 1 tbsp dried oregano or 2 tbsp fresh chopped oregano ½ loaf sourdough bread, sliced 4 tbsp olive oil 200g/7oz soft goats’ cheese Method Heat a large saucepan filled with boiling water. Blanch the beans very briefly (just to soften, not to cook them through). Drain and set aside to cool.Roast the chilli over a direct flame on the hob until blackened a little, but not completely charred. Alternatively, char them under a hot grill. Slice open and remove the seeds. Cut the flesh into thin ribbons. Mix the chilli, garlic, spring onion, lemon zest and juice together. Add the oregano and broad beans and lightly crush them as you mix. You don’t want a smooth purée, but it needs to hold together.Heat a large griddle pan and drizzle the sliced sourdough with a little olive oil. Place on the griddle and cook on both sides for 1-2 minutes, or until the bar marks appear.Remove from the heat and spread with the goats’ cheese. Top with the broad bean mixture and serve. Heat a large saucepan filled with boiling water. Blanch the beans very briefly (just to soften, not to cook them through). Drain and set aside to cool. Heat a large saucepan filled with boiling water. Blanch the beans very briefly (just to soften, not to cook them through). Drain and set aside to cool. Roast the chilli over a direct flame on the hob until blackened a little, but not completely charred. Alternatively, char them under a hot grill. Slice open and remove the seeds. Cut the flesh into thin ribbons. Roast the chilli over a direct flame on the hob until blackened a little, but not completely charred. Alternatively, char them under a hot grill. Slice open and remove the seeds. Cut the flesh into thin ribbons. Mix the chilli, garlic, spring onion, lemon zest and juice together. Add the oregano and broad beans and lightly crush them as you mix. You don’t want a smooth purée, but it needs to hold together. Mix the chilli, garlic, spring onion, lemon zest and juice together. Add the oregano and broad beans and lightly crush them as you mix. You don’t want a smooth purée, but it needs to hold together. Heat a large griddle pan and drizzle the sliced sourdough with a little olive oil. Place on the griddle and cook on both sides for 1-2 minutes, or until the bar marks appear. Heat a large griddle pan and drizzle the sliced sourdough with a little olive oil. Place on the griddle and cook on both sides for 1-2 minutes, or until the bar marks appear. Remove from the heat and spread with the goats’ cheese. Top with the broad bean mixture and serve. Remove from the heat and spread with the goats’ cheese. Top with the broad bean mixture and serve. | {
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"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broad_bean_and_goats_69027_16x9.jpg A Persian take on this classic Italian starter, but still just as fresh and summery. 400g/14oz fresh broad beans, (about 300g/10½oz when podded)1 whole red chilli2 fat garlic cloves, finely chopped1 spring onion, thinly sliced1 lemon, zest and juice only 1 tbsp dried oregano or 2 tbsp fresh chopped oregano½ loaf sourdough bread, sliced4 tbsp olive oil200g/7oz soft goats’ cheese 400g/14oz fresh broad beans, (about 300g/10½oz when podded) 1 whole red chilli 2 fat garlic cloves, finely chopped 1 spring onion, thinly sliced 1 lemon, zest and juice only 1 tbsp dried oregano or 2 tbsp fresh chopped oregano ½ loaf sourdough bread, sliced 4 tbsp olive oil 200g/7oz soft goats’ cheese Method Heat a large saucepan filled with boiling water. Blanch the beans very briefly (just to soften, not to cook them through). Drain and set aside to cool.Roast the chilli over a direct flame on the hob until blackened a little, but not completely charred. Alternatively, char them under a hot grill. Slice open and remove the seeds. Cut the flesh into thin ribbons. Mix the chilli, garlic, spring onion, lemon zest and juice together. Add the oregano and broad beans and lightly crush them as you mix. You don’t want a smooth purée, but it needs to hold together.Heat a large griddle pan and drizzle the sliced sourdough with a little olive oil. Place on the griddle and cook on both sides for 1-2 minutes, or until the bar marks appear.Remove from the heat and spread with the goats’ cheese. Top with the broad bean mixture and serve. Heat a large saucepan filled with boiling water. Blanch the beans very briefly (just to soften, not to cook them through). Drain and set aside to cool. Heat a large saucepan filled with boiling water. Blanch the beans very briefly (just to soften, not to cook them through). Drain and set aside to cool. Roast the chilli over a direct flame on the hob until blackened a little, but not completely charred. Alternatively, char them under a hot grill. Slice open and remove the seeds. Cut the flesh into thin ribbons. Roast the chilli over a direct flame on the hob until blackened a little, but not completely charred. Alternatively, char them under a hot grill. Slice open and remove the seeds. Cut the flesh into thin ribbons. Mix the chilli, garlic, spring onion, lemon zest and juice together. Add the oregano and broad beans and lightly crush them as you mix. You don’t want a smooth purée, but it needs to hold together. Mix the chilli, garlic, spring onion, lemon zest and juice together. Add the oregano and broad beans and lightly crush them as you mix. You don’t want a smooth purée, but it needs to hold together. Heat a large griddle pan and drizzle the sliced sourdough with a little olive oil. Place on the griddle and cook on both sides for 1-2 minutes, or until the bar marks appear. Heat a large griddle pan and drizzle the sliced sourdough with a little olive oil. Place on the griddle and cook on both sides for 1-2 minutes, or until the bar marks appear. Remove from the heat and spread with the goats’ cheese. Top with the broad bean mixture and serve. Remove from the heat and spread with the goats’ cheese. Top with the broad bean mixture and serve."
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} | c96460dccf6f389788664221199d4f065e3fef72f02b735a5ddb02d0ff8fc3a6 | Courgette fries recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/courgette_fries_73277_16x9.jpg Dunk crispy, golden courgette fries in a sweet and spicy vinegar dip for a classic salt and vinegar vibe. 2 tbsp white wine vinegar½ red chilli, finely chopped 1 small garlic clove, finely chopped 1 tsp caster sugar pinch sea salt 2 tbsp white wine vinegar ½ red chilli, finely chopped 1 small garlic clove, finely chopped 1 tsp caster sugar pinch sea salt 250g/9oz courgettes, cut into 6cm/2½in long, 5mm/⅕in thick chips 3 tbsp plain flour sunflower oil, for frying 1 tsp dried oregano 250g/9oz courgettes, cut into 6cm/2½in long, 5mm/⅕in thick chips 3 tbsp plain flour sunflower oil, for frying 1 tsp dried oregano Method Whisk together the ingredients for the vinegar dip and set aside. To make the batter, whisk the flour and a pinch of salt with 50ml/2fl oz cold water in a bowl until it forms a smooth paste. Heat 1cm/½in of sunflower oil in a large, deep saucepan over a medium-high heat until it reaches 180C. The oil is hot enough when a cube of bread turns golden brown in around 15 seconds. Add half of the courgettes to the batter and toss to coat. Gently lift them out using a slotted spoon, shaking off the excess batter. Add the battered courgettes to the hot oil, spreading them out so they don't stick together. Fry for around 5 minutes, turning halfway. Transfer to a plate lined with kitchen paper whilst you batter and cook the remaining courgettes. Sprinkle the courgette fries with sea salt and oregano, and serve with the vinegar to dip. Whisk together the ingredients for the vinegar dip and set aside. Whisk together the ingredients for the vinegar dip and set aside. To make the batter, whisk the flour and a pinch of salt with 50ml/2fl oz cold water in a bowl until it forms a smooth paste. To make the batter, whisk the flour and a pinch of salt with 50ml/2fl oz cold water in a bowl until it forms a smooth paste. Heat 1cm/½in of sunflower oil in a large, deep saucepan over a medium-high heat until it reaches 180C. The oil is hot enough when a cube of bread turns golden brown in around 15 seconds. Heat 1cm/½in of sunflower oil in a large, deep saucepan over a medium-high heat until it reaches 180C. The oil is hot enough when a cube of bread turns golden brown in around 15 seconds. Add half of the courgettes to the batter and toss to coat. Gently lift them out using a slotted spoon, shaking off the excess batter. Add half of the courgettes to the batter and toss to coat. Gently lift them out using a slotted spoon, shaking off the excess batter. Add the battered courgettes to the hot oil, spreading them out so they don't stick together. Fry for around 5 minutes, turning halfway. Transfer to a plate lined with kitchen paper whilst you batter and cook the remaining courgettes. Add the battered courgettes to the hot oil, spreading them out so they don't stick together. Fry for around 5 minutes, turning halfway. Transfer to a plate lined with kitchen paper whilst you batter and cook the remaining courgettes. Sprinkle the courgette fries with sea salt and oregano, and serve with the vinegar to dip. Sprinkle the courgette fries with sea salt and oregano, and serve with the vinegar to dip. | {
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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_832/recipes/courgette_fries_73277_16x9.jpg Dunk crispy, golden courgette fries in a sweet and spicy vinegar dip for a classic salt and vinegar vibe. 2 tbsp white wine vinegar½ red chilli, finely chopped 1 small garlic clove, finely chopped 1 tsp caster sugar pinch sea salt 2 tbsp white wine vinegar ½ red chilli, finely chopped 1 small garlic clove, finely chopped 1 tsp caster sugar pinch sea salt 250g/9oz courgettes, cut into 6cm/2½in long, 5mm/⅕in thick chips 3 tbsp plain flour sunflower oil, for frying 1 tsp dried oregano 250g/9oz courgettes, cut into 6cm/2½in long, 5mm/⅕in thick chips 3 tbsp plain flour sunflower oil, for frying 1 tsp dried oregano Method Whisk together the ingredients for the vinegar dip and set aside. To make the batter, whisk the flour and a pinch of salt with 50ml/2fl oz cold water in a bowl until it forms a smooth paste. Heat 1cm/½in of sunflower oil in a large, deep saucepan over a medium-high heat until it reaches 180C. The oil is hot enough when a cube of bread turns golden brown in around 15 seconds. Add half of the courgettes to the batter and toss to coat. Gently lift them out using a slotted spoon, shaking off the excess batter. Add the battered courgettes to the hot oil, spreading them out so they don't stick together. Fry for around 5 minutes, turning halfway. Transfer to a plate lined with kitchen paper whilst you batter and cook the remaining courgettes. Sprinkle the courgette fries with sea salt and oregano, and serve with the vinegar to dip. Whisk together the ingredients for the vinegar dip and set aside. Whisk together the ingredients for the vinegar dip and set aside. To make the batter, whisk the flour and a pinch of salt with 50ml/2fl oz cold water in a bowl until it forms a smooth paste. To make the batter, whisk the flour and a pinch of salt with 50ml/2fl oz cold water in a bowl until it forms a smooth paste. Heat 1cm/½in of sunflower oil in a large, deep saucepan over a medium-high heat until it reaches 180C. The oil is hot enough when a cube of bread turns golden brown in around 15 seconds. Heat 1cm/½in of sunflower oil in a large, deep saucepan over a medium-high heat until it reaches 180C. The oil is hot enough when a cube of bread turns golden brown in around 15 seconds. Add half of the courgettes to the batter and toss to coat. Gently lift them out using a slotted spoon, shaking off the excess batter. Add half of the courgettes to the batter and toss to coat. Gently lift them out using a slotted spoon, shaking off the excess batter. Add the battered courgettes to the hot oil, spreading them out so they don't stick together. Fry for around 5 minutes, turning halfway. Transfer to a plate lined with kitchen paper whilst you batter and cook the remaining courgettes. Add the battered courgettes to the hot oil, spreading them out so they don't stick together. Fry for around 5 minutes, turning halfway. Transfer to a plate lined with kitchen paper whilst you batter and cook the remaining courgettes. Sprinkle the courgette fries with sea salt and oregano, and serve with the vinegar to dip. Sprinkle the courgette fries with sea salt and oregano, and serve with the vinegar to dip."
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} | 503cb5c0b56472fb8696ec9b3ed841427841d12a888fe2a42774c79f2faa1c81 | Smoky spinach shakshuka recipe
An average of 4.4 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoky_spinach_shakshuka_02765_16x9.jpg Nadiya's easy, spicy shakshuka recipe is a great way to get your protein and vegetables for breakfast. Delicious served with yoghurt and toast. Each serving provides 337 kcal, 16g protein, 28g carbohydrates (of which 6g sugars), 17g fat (of which 4g saturates), 3.5g fibre and 1.4g salt. 3 tbsp olive oil2 garlic cloves, crushed 2 spring onions, thinly sliced½ tsp salt1 tbsp tomato purée4 tomatoes, roughly chopped 2 tsp cumin seeds 1 tsp smoked paprika 200g/7oz baby spinach leaves 4 free-range eggs 1 tsp red chilli flakes 3 tbsp olive oil 2 garlic cloves, crushed 2 spring onions, thinly sliced ½ tsp salt 1 tbsp tomato purée 4 tomatoes, roughly chopped 2 tsp cumin seeds 1 tsp smoked paprika 200g/7oz baby spinach leaves 4 free-range eggs 1 tsp red chilli flakes 4 tbsp Greek-style yoghurt 4 slices toasted sourdough 4 tbsp Greek-style yoghurt 4 slices toasted sourdough Method Place a large, lidded frying pan over a high heat. Add the oil, and as soon as it is warm, add the garlic. Reduce the heat and add the spring onions. Add the salt, tomato purée and tomatoes and cook for about 5 minutes, or until the tomatoes have softened, adding 2 tablespoons of water if they start catching on the bottom of the pan. Add the cumin seeds and smoked paprika and cook for a few minutes. Add the spinach, a handful at a time, and mix as best as you can. Put the lid on the pan and allow the spinach to wilt. This will only take a few minutes. Take off the lid and cook for another few minutes on a medium heat until all the moisture has dried up. Make four cavities in the tomato mixture. Crack an egg into each cavity, then put the lid on and leave on the heat until the whites are cooked but the yolks are still runny. This should take about 4 minutes. Take off the lid and sprinkle over the chilli flakes.Spoon an egg and some of the smoky spinach onto each serving plate, and serve with yoghurt and toasted sourdough. Place a large, lidded frying pan over a high heat. Add the oil, and as soon as it is warm, add the garlic. Reduce the heat and add the spring onions. Place a large, lidded frying pan over a high heat. Add the oil, and as soon as it is warm, add the garlic. Reduce the heat and add the spring onions. Add the salt, tomato purée and tomatoes and cook for about 5 minutes, or until the tomatoes have softened, adding 2 tablespoons of water if they start catching on the bottom of the pan. Add the salt, tomato purée and tomatoes and cook for about 5 minutes, or until the tomatoes have softened, adding 2 tablespoons of water if they start catching on the bottom of the pan. Add the cumin seeds and smoked paprika and cook for a few minutes. Add the cumin seeds and smoked paprika and cook for a few minutes. Add the spinach, a handful at a time, and mix as best as you can. Put the lid on the pan and allow the spinach to wilt. This will only take a few minutes. Add the spinach, a handful at a time, and mix as best as you can. Put the lid on the pan and allow the spinach to wilt. This will only take a few minutes. Take off the lid and cook for another few minutes on a medium heat until all the moisture has dried up. Take off the lid and cook for another few minutes on a medium heat until all the moisture has dried up. Make four cavities in the tomato mixture. Crack an egg into each cavity, then put the lid on and leave on the heat until the whites are cooked but the yolks are still runny. This should take about 4 minutes. Take off the lid and sprinkle over the chilli flakes. Make four cavities in the tomato mixture. Crack an egg into each cavity, then put the lid on and leave on the heat until the whites are cooked but the yolks are still runny. This should take about 4 minutes. Take off the lid and sprinkle over the chilli flakes. Spoon an egg and some of the smoky spinach onto each serving plate, and serve with yoghurt and toasted sourdough. Spoon an egg and some of the smoky spinach onto each serving plate, and serve with yoghurt and toasted sourdough. | {
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"title": "Smoky spinach shakshuka recipe",
"content": "An average of 4.4 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoky_spinach_shakshuka_02765_16x9.jpg Nadiya's easy, spicy shakshuka recipe is a great way to get your protein and vegetables for breakfast. Delicious served with yoghurt and toast. Each serving provides 337 kcal, 16g protein, 28g carbohydrates (of which 6g sugars), 17g fat (of which 4g saturates), 3.5g fibre and 1.4g salt. 3 tbsp olive oil2 garlic cloves, crushed 2 spring onions, thinly sliced½ tsp salt1 tbsp tomato purée4 tomatoes, roughly chopped 2 tsp cumin seeds 1 tsp smoked paprika 200g/7oz baby spinach leaves 4 free-range eggs 1 tsp red chilli flakes 3 tbsp olive oil 2 garlic cloves, crushed 2 spring onions, thinly sliced ½ tsp salt 1 tbsp tomato purée 4 tomatoes, roughly chopped 2 tsp cumin seeds 1 tsp smoked paprika 200g/7oz baby spinach leaves 4 free-range eggs 1 tsp red chilli flakes 4 tbsp Greek-style yoghurt 4 slices toasted sourdough 4 tbsp Greek-style yoghurt 4 slices toasted sourdough Method Place a large, lidded frying pan over a high heat. Add the oil, and as soon as it is warm, add the garlic. Reduce the heat and add the spring onions. Add the salt, tomato purée and tomatoes and cook for about 5 minutes, or until the tomatoes have softened, adding 2 tablespoons of water if they start catching on the bottom of the pan. Add the cumin seeds and smoked paprika and cook for a few minutes. Add the spinach, a handful at a time, and mix as best as you can. Put the lid on the pan and allow the spinach to wilt. This will only take a few minutes. Take off the lid and cook for another few minutes on a medium heat until all the moisture has dried up. Make four cavities in the tomato mixture. Crack an egg into each cavity, then put the lid on and leave on the heat until the whites are cooked but the yolks are still runny. This should take about 4 minutes. Take off the lid and sprinkle over the chilli flakes.Spoon an egg and some of the smoky spinach onto each serving plate, and serve with yoghurt and toasted sourdough. Place a large, lidded frying pan over a high heat. Add the oil, and as soon as it is warm, add the garlic. Reduce the heat and add the spring onions. Place a large, lidded frying pan over a high heat. Add the oil, and as soon as it is warm, add the garlic. Reduce the heat and add the spring onions. Add the salt, tomato purée and tomatoes and cook for about 5 minutes, or until the tomatoes have softened, adding 2 tablespoons of water if they start catching on the bottom of the pan. Add the salt, tomato purée and tomatoes and cook for about 5 minutes, or until the tomatoes have softened, adding 2 tablespoons of water if they start catching on the bottom of the pan. Add the cumin seeds and smoked paprika and cook for a few minutes. Add the cumin seeds and smoked paprika and cook for a few minutes. Add the spinach, a handful at a time, and mix as best as you can. Put the lid on the pan and allow the spinach to wilt. This will only take a few minutes. Add the spinach, a handful at a time, and mix as best as you can. Put the lid on the pan and allow the spinach to wilt. This will only take a few minutes. Take off the lid and cook for another few minutes on a medium heat until all the moisture has dried up. Take off the lid and cook for another few minutes on a medium heat until all the moisture has dried up. Make four cavities in the tomato mixture. Crack an egg into each cavity, then put the lid on and leave on the heat until the whites are cooked but the yolks are still runny. This should take about 4 minutes. Take off the lid and sprinkle over the chilli flakes. Make four cavities in the tomato mixture. Crack an egg into each cavity, then put the lid on and leave on the heat until the whites are cooked but the yolks are still runny. This should take about 4 minutes. Take off the lid and sprinkle over the chilli flakes. Spoon an egg and some of the smoky spinach onto each serving plate, and serve with yoghurt and toasted sourdough. Spoon an egg and some of the smoky spinach onto each serving plate, and serve with yoghurt and toasted sourdough."
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} | 029cfa3aa7e1d2109270bc6152ac57fced25637a16f2b4f5e4efcef71045effe | Bacon and pesto pasta recipe
An average of 4.7 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/express_bacon_and_pesto_15099_16x9.jpg Full of delicious textures and flavours, this quick-to-make bacon and pesto pasta salad is ideal for a weekday lunch or supper. 150g/5½oz broccoli head, thick stem removed25g/1oz pine nuts, to serve1 onion, roughly chopped350g/12oz penne300g/10½oz smoked back bacon, cut into small pieces150g/5½oz basil pesto150g/5½oz cherry tomatoes, halvedsalt and freshly ground black pepper25g/1oz Parmesan shavings, to serve 150g/5½oz broccoli head, thick stem removed 25g/1oz pine nuts, to serve 1 onion, roughly chopped 350g/12oz penne 300g/10½oz smoked back bacon, cut into small pieces 150g/5½oz basil pesto 150g/5½oz cherry tomatoes, halved salt and freshly ground black pepper 25g/1oz Parmesan shavings, to serve Method Cut the broccoli into florets and chop the green stems into small chunks.Heat a small frying pan until hot. Add the pine nuts and dry fry over a medium-low heat for a few minutes, until toasted and golden brown.Bring a pan of salted water to the boil, then add the onion and pasta. Cook according to the pasta packet instructions, adding the broccoli 3 minutes before the end. Drain the pasta and vegetables, refreshing the broccoli separately in cold water to stop the cooking and to set the colour. Set aside the pasta to cool. Meanwhile, fry the bacon in a large, dry pan over a medium-high heat for about 10 minutes, or until crisp and golden-brown, stirring often. Reserve 2 tablespoons of the cooked bacon and add the remainder to the pasta.Add the pesto, tomatoes and broccoli to the cooked pasta mixture. Season with black pepper and stir.Tip into a serving dish, scatter with toasted pine nuts, the reserved bacon and Parmesan and serve. Cut the broccoli into florets and chop the green stems into small chunks. Cut the broccoli into florets and chop the green stems into small chunks. Heat a small frying pan until hot. Add the pine nuts and dry fry over a medium-low heat for a few minutes, until toasted and golden brown. Heat a small frying pan until hot. Add the pine nuts and dry fry over a medium-low heat for a few minutes, until toasted and golden brown. Bring a pan of salted water to the boil, then add the onion and pasta. Cook according to the pasta packet instructions, adding the broccoli 3 minutes before the end. Drain the pasta and vegetables, refreshing the broccoli separately in cold water to stop the cooking and to set the colour. Set aside the pasta to cool. Bring a pan of salted water to the boil, then add the onion and pasta. Cook according to the pasta packet instructions, adding the broccoli 3 minutes before the end. Drain the pasta and vegetables, refreshing the broccoli separately in cold water to stop the cooking and to set the colour. Set aside the pasta to cool. Meanwhile, fry the bacon in a large, dry pan over a medium-high heat for about 10 minutes, or until crisp and golden-brown, stirring often. Reserve 2 tablespoons of the cooked bacon and add the remainder to the pasta. Meanwhile, fry the bacon in a large, dry pan over a medium-high heat for about 10 minutes, or until crisp and golden-brown, stirring often. Reserve 2 tablespoons of the cooked bacon and add the remainder to the pasta. Add the pesto, tomatoes and broccoli to the cooked pasta mixture. Season with black pepper and stir. Add the pesto, tomatoes and broccoli to the cooked pasta mixture. Season with black pepper and stir. Tip into a serving dish, scatter with toasted pine nuts, the reserved bacon and Parmesan and serve. Tip into a serving dish, scatter with toasted pine nuts, the reserved bacon and Parmesan and serve. Recipe tips Once made, this dish will keep covered in the fridge for up to 2 days. You could a few tablespoons of good mayonnaise, if you wanted a creamy pasta salad. | {
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"title": "Bacon and pesto pasta recipe",
"content": "An average of 4.7 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/express_bacon_and_pesto_15099_16x9.jpg Full of delicious textures and flavours, this quick-to-make bacon and pesto pasta salad is ideal for a weekday lunch or supper. 150g/5½oz broccoli head, thick stem removed25g/1oz pine nuts, to serve1 onion, roughly chopped350g/12oz penne300g/10½oz smoked back bacon, cut into small pieces150g/5½oz basil pesto150g/5½oz cherry tomatoes, halvedsalt and freshly ground black pepper25g/1oz Parmesan shavings, to serve 150g/5½oz broccoli head, thick stem removed 25g/1oz pine nuts, to serve 1 onion, roughly chopped 350g/12oz penne 300g/10½oz smoked back bacon, cut into small pieces 150g/5½oz basil pesto 150g/5½oz cherry tomatoes, halved salt and freshly ground black pepper 25g/1oz Parmesan shavings, to serve Method Cut the broccoli into florets and chop the green stems into small chunks.Heat a small frying pan until hot. Add the pine nuts and dry fry over a medium-low heat for a few minutes, until toasted and golden brown.Bring a pan of salted water to the boil, then add the onion and pasta. Cook according to the pasta packet instructions, adding the broccoli 3 minutes before the end. Drain the pasta and vegetables, refreshing the broccoli separately in cold water to stop the cooking and to set the colour. Set aside the pasta to cool. Meanwhile, fry the bacon in a large, dry pan over a medium-high heat for about 10 minutes, or until crisp and golden-brown, stirring often. Reserve 2 tablespoons of the cooked bacon and add the remainder to the pasta.Add the pesto, tomatoes and broccoli to the cooked pasta mixture. Season with black pepper and stir.Tip into a serving dish, scatter with toasted pine nuts, the reserved bacon and Parmesan and serve. Cut the broccoli into florets and chop the green stems into small chunks. Cut the broccoli into florets and chop the green stems into small chunks. Heat a small frying pan until hot. Add the pine nuts and dry fry over a medium-low heat for a few minutes, until toasted and golden brown. Heat a small frying pan until hot. Add the pine nuts and dry fry over a medium-low heat for a few minutes, until toasted and golden brown. Bring a pan of salted water to the boil, then add the onion and pasta. Cook according to the pasta packet instructions, adding the broccoli 3 minutes before the end. Drain the pasta and vegetables, refreshing the broccoli separately in cold water to stop the cooking and to set the colour. Set aside the pasta to cool. Bring a pan of salted water to the boil, then add the onion and pasta. Cook according to the pasta packet instructions, adding the broccoli 3 minutes before the end. Drain the pasta and vegetables, refreshing the broccoli separately in cold water to stop the cooking and to set the colour. Set aside the pasta to cool. Meanwhile, fry the bacon in a large, dry pan over a medium-high heat for about 10 minutes, or until crisp and golden-brown, stirring often. Reserve 2 tablespoons of the cooked bacon and add the remainder to the pasta. Meanwhile, fry the bacon in a large, dry pan over a medium-high heat for about 10 minutes, or until crisp and golden-brown, stirring often. Reserve 2 tablespoons of the cooked bacon and add the remainder to the pasta. Add the pesto, tomatoes and broccoli to the cooked pasta mixture. Season with black pepper and stir. Add the pesto, tomatoes and broccoli to the cooked pasta mixture. Season with black pepper and stir. Tip into a serving dish, scatter with toasted pine nuts, the reserved bacon and Parmesan and serve. Tip into a serving dish, scatter with toasted pine nuts, the reserved bacon and Parmesan and serve. Recipe tips Once made, this dish will keep covered in the fridge for up to 2 days. You could a few tablespoons of good mayonnaise, if you wanted a creamy pasta salad."
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} | d45c773af5e591a271f65f389dd26636d812511e540e32ed4b662b9eb31161d8 | New potato, spinach and goats’ cheese frittata recipe
An average of 4.6 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/goats_cheese_frittata_04315_16x9.jpg A delightful frittata that will make a great light supper with a green salad and some crusty bread. Each serving provides 481 kcal, 28g protein, 21g carbohydrates (of which 6g sugars), 31g fat (of which 13g saturates), 4g fibre and 1.2g salt. 2 tbsp olive oil400g/14oz new potatoes, roughly chopped1 large red onion, finely chopped8 large free-range eggs100ml/3½fl oz single cream½ tsp freshly grated nutmeghandful mint leaves, finely chopped3 garlic cloves, sliced150g/5½oz spinach, roughly chopped120g/4½oz goats' cheese, roughly chopped12 sage leavessalt and freshly ground black pepper 2 tbsp olive oil 400g/14oz new potatoes, roughly chopped 1 large red onion, finely chopped 8 large free-range eggs 100ml/3½fl oz single cream ½ tsp freshly grated nutmeg handful mint leaves, finely chopped 3 garlic cloves, sliced 150g/5½oz spinach, roughly chopped 120g/4½oz goats' cheese, roughly chopped 12 sage leaves salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Heat the olive oil in a large ovenproof frying pan over a medium-low heat. Add the potatoes with a pinch of salt and cook, stirring for 8–10 minutes. Toss in the red onion and cook for a further 5 minutes.Meanwhile, crack the eggs into a large bowl. Add the cream, nutmeg, chopped mint and some salt and pepper and whisk well. Set aside.Add the garlic to the pan and cook for 2 minutes, then toss in the spinach and sauté until it begins to wilt. Pour the cream mixture into the pan, stir around for one minute, then remove from the heat.Dot the goats’ cheese evenly over the surface of the frittata and scatter over the sage leaves. Place on the top shelf of the oven for 8–10 minutes, or until the egg has set and the cheese is golden.Remove the frittata from the oven and leave to stand for a few minutes to cool slightly before serving. Preheat the oven to 220C/200C Fan/Gas 7. Heat the olive oil in a large ovenproof frying pan over a medium-low heat. Add the potatoes with a pinch of salt and cook, stirring for 8–10 minutes. Toss in the red onion and cook for a further 5 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Heat the olive oil in a large ovenproof frying pan over a medium-low heat. Add the potatoes with a pinch of salt and cook, stirring for 8–10 minutes. Toss in the red onion and cook for a further 5 minutes. Meanwhile, crack the eggs into a large bowl. Add the cream, nutmeg, chopped mint and some salt and pepper and whisk well. Set aside. Meanwhile, crack the eggs into a large bowl. Add the cream, nutmeg, chopped mint and some salt and pepper and whisk well. Set aside. Add the garlic to the pan and cook for 2 minutes, then toss in the spinach and sauté until it begins to wilt. Pour the cream mixture into the pan, stir around for one minute, then remove from the heat. Add the garlic to the pan and cook for 2 minutes, then toss in the spinach and sauté until it begins to wilt. Pour the cream mixture into the pan, stir around for one minute, then remove from the heat. Dot the goats’ cheese evenly over the surface of the frittata and scatter over the sage leaves. Place on the top shelf of the oven for 8–10 minutes, or until the egg has set and the cheese is golden. Dot the goats’ cheese evenly over the surface of the frittata and scatter over the sage leaves. Place on the top shelf of the oven for 8–10 minutes, or until the egg has set and the cheese is golden. Remove the frittata from the oven and leave to stand for a few minutes to cool slightly before serving. Remove the frittata from the oven and leave to stand for a few minutes to cool slightly before serving. | {
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"title": "New potato, spinach and goats’ cheese frittata recipe",
"content": "An average of 4.6 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/goats_cheese_frittata_04315_16x9.jpg A delightful frittata that will make a great light supper with a green salad and some crusty bread. Each serving provides 481 kcal, 28g protein, 21g carbohydrates (of which 6g sugars), 31g fat (of which 13g saturates), 4g fibre and 1.2g salt. 2 tbsp olive oil400g/14oz new potatoes, roughly chopped1 large red onion, finely chopped8 large free-range eggs100ml/3½fl oz single cream½ tsp freshly grated nutmeghandful mint leaves, finely chopped3 garlic cloves, sliced150g/5½oz spinach, roughly chopped120g/4½oz goats' cheese, roughly chopped12 sage leavessalt and freshly ground black pepper 2 tbsp olive oil 400g/14oz new potatoes, roughly chopped 1 large red onion, finely chopped 8 large free-range eggs 100ml/3½fl oz single cream ½ tsp freshly grated nutmeg handful mint leaves, finely chopped 3 garlic cloves, sliced 150g/5½oz spinach, roughly chopped 120g/4½oz goats' cheese, roughly chopped 12 sage leaves salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Heat the olive oil in a large ovenproof frying pan over a medium-low heat. Add the potatoes with a pinch of salt and cook, stirring for 8–10 minutes. Toss in the red onion and cook for a further 5 minutes.Meanwhile, crack the eggs into a large bowl. Add the cream, nutmeg, chopped mint and some salt and pepper and whisk well. Set aside.Add the garlic to the pan and cook for 2 minutes, then toss in the spinach and sauté until it begins to wilt. Pour the cream mixture into the pan, stir around for one minute, then remove from the heat.Dot the goats’ cheese evenly over the surface of the frittata and scatter over the sage leaves. Place on the top shelf of the oven for 8–10 minutes, or until the egg has set and the cheese is golden.Remove the frittata from the oven and leave to stand for a few minutes to cool slightly before serving. Preheat the oven to 220C/200C Fan/Gas 7. Heat the olive oil in a large ovenproof frying pan over a medium-low heat. Add the potatoes with a pinch of salt and cook, stirring for 8–10 minutes. Toss in the red onion and cook for a further 5 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Heat the olive oil in a large ovenproof frying pan over a medium-low heat. Add the potatoes with a pinch of salt and cook, stirring for 8–10 minutes. Toss in the red onion and cook for a further 5 minutes. Meanwhile, crack the eggs into a large bowl. Add the cream, nutmeg, chopped mint and some salt and pepper and whisk well. Set aside. Meanwhile, crack the eggs into a large bowl. Add the cream, nutmeg, chopped mint and some salt and pepper and whisk well. Set aside. Add the garlic to the pan and cook for 2 minutes, then toss in the spinach and sauté until it begins to wilt. Pour the cream mixture into the pan, stir around for one minute, then remove from the heat. Add the garlic to the pan and cook for 2 minutes, then toss in the spinach and sauté until it begins to wilt. Pour the cream mixture into the pan, stir around for one minute, then remove from the heat. Dot the goats’ cheese evenly over the surface of the frittata and scatter over the sage leaves. Place on the top shelf of the oven for 8–10 minutes, or until the egg has set and the cheese is golden. Dot the goats’ cheese evenly over the surface of the frittata and scatter over the sage leaves. Place on the top shelf of the oven for 8–10 minutes, or until the egg has set and the cheese is golden. Remove the frittata from the oven and leave to stand for a few minutes to cool slightly before serving. Remove the frittata from the oven and leave to stand for a few minutes to cool slightly before serving."
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} | edeb806ad67ad3493de2e9263246946c92ff364d837638727320d127fc0d23c9 | Spinach and paneer wrap with mushrooms recipe
An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paneermushroomandspi_86563_16x9.jpg If you can't be bothered to make all the bits, this spinach and paneer wrap works well without the mushrooms. I sometimes make this with tofu when I have some lying around. 225g/8oz baby spinach leaves, washed 45g/1¾oz fresh coriander, leaves and stalks6 large garlic cloves, peeled 5cm/2in piece fresh ginger, peeled and roughly chopped6 tbsp roasted and salted peanuts2-3 tbsp lemon juice, or to taste1 tbsp vegetable oilsalt and freshly ground black pepper 1-3 green chillies, seeds removed, roughly chopped (optional) 225g/8oz baby spinach leaves, washed 45g/1¾oz fresh coriander, leaves and stalks 6 large garlic cloves, peeled 5cm/2in piece fresh ginger, peeled and roughly chopped 6 tbsp roasted and salted peanuts 2-3 tbsp lemon juice, or to taste 1 tbsp vegetable oil salt and freshly ground black pepper 1-3 green chillies, seeds removed, roughly chopped (optional) 75ml/2½fl oz Greek-style yoghurt1 tsp each garam masala, ground cumin, ground fennel seeds and green cardamom powder2 tsp crushed garlic1 rounded tsp grated ginger2 tsp gram floursalt, to taste2 tsp lemon juice¼-½ tsp red chilli powder, or to taste2 tsp vegetable oil2 tbsp water200g/7oz Portobello mushrooms, cleaned, boiled for 15 minutes, cooled and thickly sliced 75ml/2½fl oz Greek-style yoghurt 1 tsp each garam masala, ground cumin, ground fennel seeds and green cardamom powder 2 tsp crushed garlic 1 rounded tsp grated ginger 2 tsp gram flour salt, to taste 2 tsp lemon juice ¼-½ tsp red chilli powder, or to taste 2 tsp vegetable oil 2 tbsp water 200g/7oz Portobello mushrooms, cleaned, boiled for 15 minutes, cooled and thickly sliced 2 tbsp vegetable oil100ml/3½fl oz water300-350g/10-12oz paneer, cut into 2.5cm/1in cubes½ small onion, thinly sliced 2 tbsp vegetable oil 100ml/3½fl oz water 300-350g/10-12oz paneer, cut into 2.5cm/1in cubes ½ small onion, thinly sliced 5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cookingYou'll need 5-6 wooden skewers, soaked in water for half an hour 5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking You'll need 5-6 wooden skewers, soaked in water for half an hour Method For the spinach paste, place all the spinach paste ingredients into a blender and blend until smooth.For the tandoori mushrooms, place all the ingredients except the mushrooms into a blender and blend to a smooth paste. Add the mushrooms to the paste and leave to marinate for 20 minutes.Preheat the oven to 200C/400F/Gas 6.For the paneer, heat the oil in a large non-stick pan. Add the spinach paste and the water and cook over a medium heat for 8-10 minutes, or until the paste starts to thicken. Add the paneer and the onion and cook for another minute, or until the onion just starts to soften.Meanwhile, thread the marinated mushrooms onto skewers, place onto an oiled baking sheet and transfer to the oven. Bake for 20 minutes, turning halfway through the cooking time. Once cooked, add the mushrooms to the paneer mixture.To serve, divide the filling into five portions and place each portion onto a warmed tortilla. Roll up and cut on the diagonal. For the spinach paste, place all the spinach paste ingredients into a blender and blend until smooth. For the spinach paste, place all the spinach paste ingredients into a blender and blend until smooth. For the tandoori mushrooms, place all the ingredients except the mushrooms into a blender and blend to a smooth paste. Add the mushrooms to the paste and leave to marinate for 20 minutes. For the tandoori mushrooms, place all the ingredients except the mushrooms into a blender and blend to a smooth paste. Add the mushrooms to the paste and leave to marinate for 20 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the paneer, heat the oil in a large non-stick pan. Add the spinach paste and the water and cook over a medium heat for 8-10 minutes, or until the paste starts to thicken. Add the paneer and the onion and cook for another minute, or until the onion just starts to soften. For the paneer, heat the oil in a large non-stick pan. Add the spinach paste and the water and cook over a medium heat for 8-10 minutes, or until the paste starts to thicken. Add the paneer and the onion and cook for another minute, or until the onion just starts to soften. Meanwhile, thread the marinated mushrooms onto skewers, place onto an oiled baking sheet and transfer to the oven. Bake for 20 minutes, turning halfway through the cooking time. Once cooked, add the mushrooms to the paneer mixture. Meanwhile, thread the marinated mushrooms onto skewers, place onto an oiled baking sheet and transfer to the oven. Bake for 20 minutes, turning halfway through the cooking time. Once cooked, add the mushrooms to the paneer mixture. To serve, divide the filling into five portions and place each portion onto a warmed tortilla. Roll up and cut on the diagonal. To serve, divide the filling into five portions and place each portion onto a warmed tortilla. Roll up and cut on the diagonal. Recipe tips You can use a stick blender to puree the spinach. | {
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"title": "Spinach and paneer wrap with mushrooms recipe",
"content": "An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paneermushroomandspi_86563_16x9.jpg If you can't be bothered to make all the bits, this spinach and paneer wrap works well without the mushrooms. I sometimes make this with tofu when I have some lying around. 225g/8oz baby spinach leaves, washed 45g/1¾oz fresh coriander, leaves and stalks6 large garlic cloves, peeled 5cm/2in piece fresh ginger, peeled and roughly chopped6 tbsp roasted and salted peanuts2-3 tbsp lemon juice, or to taste1 tbsp vegetable oilsalt and freshly ground black pepper 1-3 green chillies, seeds removed, roughly chopped (optional) 225g/8oz baby spinach leaves, washed 45g/1¾oz fresh coriander, leaves and stalks 6 large garlic cloves, peeled 5cm/2in piece fresh ginger, peeled and roughly chopped 6 tbsp roasted and salted peanuts 2-3 tbsp lemon juice, or to taste 1 tbsp vegetable oil salt and freshly ground black pepper 1-3 green chillies, seeds removed, roughly chopped (optional) 75ml/2½fl oz Greek-style yoghurt1 tsp each garam masala, ground cumin, ground fennel seeds and green cardamom powder2 tsp crushed garlic1 rounded tsp grated ginger2 tsp gram floursalt, to taste2 tsp lemon juice¼-½ tsp red chilli powder, or to taste2 tsp vegetable oil2 tbsp water200g/7oz Portobello mushrooms, cleaned, boiled for 15 minutes, cooled and thickly sliced 75ml/2½fl oz Greek-style yoghurt 1 tsp each garam masala, ground cumin, ground fennel seeds and green cardamom powder 2 tsp crushed garlic 1 rounded tsp grated ginger 2 tsp gram flour salt, to taste 2 tsp lemon juice ¼-½ tsp red chilli powder, or to taste 2 tsp vegetable oil 2 tbsp water 200g/7oz Portobello mushrooms, cleaned, boiled for 15 minutes, cooled and thickly sliced 2 tbsp vegetable oil100ml/3½fl oz water300-350g/10-12oz paneer, cut into 2.5cm/1in cubes½ small onion, thinly sliced 2 tbsp vegetable oil 100ml/3½fl oz water 300-350g/10-12oz paneer, cut into 2.5cm/1in cubes ½ small onion, thinly sliced 5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cookingYou'll need 5-6 wooden skewers, soaked in water for half an hour 5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking You'll need 5-6 wooden skewers, soaked in water for half an hour Method For the spinach paste, place all the spinach paste ingredients into a blender and blend until smooth.For the tandoori mushrooms, place all the ingredients except the mushrooms into a blender and blend to a smooth paste. Add the mushrooms to the paste and leave to marinate for 20 minutes.Preheat the oven to 200C/400F/Gas 6.For the paneer, heat the oil in a large non-stick pan. Add the spinach paste and the water and cook over a medium heat for 8-10 minutes, or until the paste starts to thicken. Add the paneer and the onion and cook for another minute, or until the onion just starts to soften.Meanwhile, thread the marinated mushrooms onto skewers, place onto an oiled baking sheet and transfer to the oven. Bake for 20 minutes, turning halfway through the cooking time. Once cooked, add the mushrooms to the paneer mixture.To serve, divide the filling into five portions and place each portion onto a warmed tortilla. Roll up and cut on the diagonal. For the spinach paste, place all the spinach paste ingredients into a blender and blend until smooth. For the spinach paste, place all the spinach paste ingredients into a blender and blend until smooth. For the tandoori mushrooms, place all the ingredients except the mushrooms into a blender and blend to a smooth paste. Add the mushrooms to the paste and leave to marinate for 20 minutes. For the tandoori mushrooms, place all the ingredients except the mushrooms into a blender and blend to a smooth paste. Add the mushrooms to the paste and leave to marinate for 20 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the paneer, heat the oil in a large non-stick pan. Add the spinach paste and the water and cook over a medium heat for 8-10 minutes, or until the paste starts to thicken. Add the paneer and the onion and cook for another minute, or until the onion just starts to soften. For the paneer, heat the oil in a large non-stick pan. Add the spinach paste and the water and cook over a medium heat for 8-10 minutes, or until the paste starts to thicken. Add the paneer and the onion and cook for another minute, or until the onion just starts to soften. Meanwhile, thread the marinated mushrooms onto skewers, place onto an oiled baking sheet and transfer to the oven. Bake for 20 minutes, turning halfway through the cooking time. Once cooked, add the mushrooms to the paneer mixture. Meanwhile, thread the marinated mushrooms onto skewers, place onto an oiled baking sheet and transfer to the oven. Bake for 20 minutes, turning halfway through the cooking time. Once cooked, add the mushrooms to the paneer mixture. To serve, divide the filling into five portions and place each portion onto a warmed tortilla. Roll up and cut on the diagonal. To serve, divide the filling into five portions and place each portion onto a warmed tortilla. Roll up and cut on the diagonal. Recipe tips You can use a stick blender to puree the spinach."
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} | 869f4f5029af5b87f3375bbf0e58a6ec180d6497b226c38affe4a299f1e9562b | Grilled courgette salad recipe
Grilled courgette salad with basil, mint, chilli and lemon An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chargrilledcourgette_85172_16x9.jpg A grilled courgette salad loaded with fresh basil, mint, chilli and lemon – it's best eaten at room temperature so don't put it in the fridge if you make it a little bit ahead. You will need a ridged grill pan or chargrill for cooking the courgette. Each serving provides 47kcal, 3g protein, 2.5g carbohydrate (of which 2.5g sugars), 2.5g fat (of which 0.5g saturates), 2g fibre and 0.1g salt. 6 courgettes, ends trimmed, cut into long strips1-2 tbsp extra virgin olive oil, plus extra for dressing 1 fresh red chilli, seeded, finely chopped (or 5 tsp dried chilli flakes) sea salt and freshly ground black pepper½ lemon, juice only handful fresh mint, roughly chopped handful fresh basil, roughly chopped 6 courgettes, ends trimmed, cut into long strips 1-2 tbsp extra virgin olive oil, plus extra for dressing 1 fresh red chilli, seeded, finely chopped (or 5 tsp dried chilli flakes) sea salt and freshly ground black pepper ½ lemon, juice only handful fresh mint, roughly chopped handful fresh basil, roughly chopped Method Toss the courgette strips in a bowl with the olive oil (just enough to coat the courgette), chilli, sea salt and freshly ground black pepper.Heat a ridged grill pan until smoking hot and griddle the courgettes in batches, about four minutes per side, being careful not to crowd the grill pan. They should be tender, but with a crunch to them in the middle. If the strips are not quite cooked, leave them on the grill pan for longer, but watch the heat as you don't want them to burn. Don't be tempted to move the courgette while it is cooking or you won't get the chargrill marks across the flesh. Drain on kitchen paper.Toss the griddled courgettes in the lemon juice, mint, basil and a good slug of your best extra virgin olive oil. Toss the courgette strips in a bowl with the olive oil (just enough to coat the courgette), chilli, sea salt and freshly ground black pepper. Toss the courgette strips in a bowl with the olive oil (just enough to coat the courgette), chilli, sea salt and freshly ground black pepper. Heat a ridged grill pan until smoking hot and griddle the courgettes in batches, about four minutes per side, being careful not to crowd the grill pan. They should be tender, but with a crunch to them in the middle. If the strips are not quite cooked, leave them on the grill pan for longer, but watch the heat as you don't want them to burn. Don't be tempted to move the courgette while it is cooking or you won't get the chargrill marks across the flesh. Drain on kitchen paper. Heat a ridged grill pan until smoking hot and griddle the courgettes in batches, about four minutes per side, being careful not to crowd the grill pan. They should be tender, but with a crunch to them in the middle. If the strips are not quite cooked, leave them on the grill pan for longer, but watch the heat as you don't want them to burn. Don't be tempted to move the courgette while it is cooking or you won't get the chargrill marks across the flesh. Drain on kitchen paper. Toss the griddled courgettes in the lemon juice, mint, basil and a good slug of your best extra virgin olive oil. Toss the griddled courgettes in the lemon juice, mint, basil and a good slug of your best extra virgin olive oil. | {
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"title": "Grilled courgette salad recipe",
"content": "Grilled courgette salad with basil, mint, chilli and lemon An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chargrilledcourgette_85172_16x9.jpg A grilled courgette salad loaded with fresh basil, mint, chilli and lemon – it's best eaten at room temperature so don't put it in the fridge if you make it a little bit ahead. You will need a ridged grill pan or chargrill for cooking the courgette. Each serving provides 47kcal, 3g protein, 2.5g carbohydrate (of which 2.5g sugars), 2.5g fat (of which 0.5g saturates), 2g fibre and 0.1g salt. 6 courgettes, ends trimmed, cut into long strips1-2 tbsp extra virgin olive oil, plus extra for dressing 1 fresh red chilli, seeded, finely chopped (or 5 tsp dried chilli flakes) sea salt and freshly ground black pepper½ lemon, juice only handful fresh mint, roughly chopped handful fresh basil, roughly chopped 6 courgettes, ends trimmed, cut into long strips 1-2 tbsp extra virgin olive oil, plus extra for dressing 1 fresh red chilli, seeded, finely chopped (or 5 tsp dried chilli flakes) sea salt and freshly ground black pepper ½ lemon, juice only handful fresh mint, roughly chopped handful fresh basil, roughly chopped Method Toss the courgette strips in a bowl with the olive oil (just enough to coat the courgette), chilli, sea salt and freshly ground black pepper.Heat a ridged grill pan until smoking hot and griddle the courgettes in batches, about four minutes per side, being careful not to crowd the grill pan. They should be tender, but with a crunch to them in the middle. If the strips are not quite cooked, leave them on the grill pan for longer, but watch the heat as you don't want them to burn. Don't be tempted to move the courgette while it is cooking or you won't get the chargrill marks across the flesh. Drain on kitchen paper.Toss the griddled courgettes in the lemon juice, mint, basil and a good slug of your best extra virgin olive oil. Toss the courgette strips in a bowl with the olive oil (just enough to coat the courgette), chilli, sea salt and freshly ground black pepper. Toss the courgette strips in a bowl with the olive oil (just enough to coat the courgette), chilli, sea salt and freshly ground black pepper. Heat a ridged grill pan until smoking hot and griddle the courgettes in batches, about four minutes per side, being careful not to crowd the grill pan. They should be tender, but with a crunch to them in the middle. If the strips are not quite cooked, leave them on the grill pan for longer, but watch the heat as you don't want them to burn. Don't be tempted to move the courgette while it is cooking or you won't get the chargrill marks across the flesh. Drain on kitchen paper. Heat a ridged grill pan until smoking hot and griddle the courgettes in batches, about four minutes per side, being careful not to crowd the grill pan. They should be tender, but with a crunch to them in the middle. If the strips are not quite cooked, leave them on the grill pan for longer, but watch the heat as you don't want them to burn. Don't be tempted to move the courgette while it is cooking or you won't get the chargrill marks across the flesh. Drain on kitchen paper. Toss the griddled courgettes in the lemon juice, mint, basil and a good slug of your best extra virgin olive oil. Toss the griddled courgettes in the lemon juice, mint, basil and a good slug of your best extra virgin olive oil."
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} | afe10eabfd2c2cd37985e839675991370370b4b88f1c81e2fc1403277f0fa6c5 | Baked potatoes with Middle Eastern beans and greens recipe
An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/middle_eastern_beans_and_72584_16x9.jpg Filling your plate with vegetables is a nutritious way to feel full without piling on the calories. Here they are drizzled with an easy dressing of tahini and Greek-style yoghurt. If you're not on a diet, try a drizzle of pomegranate molasses in place of the lemon juice. This is a slightly over 500 calories, so could be paired with lower calorie breakfast and dinner so your daily calories don't exceed 1200–1500. Each serving provides 545 kcal, 22g protein, 62.5g carbohydrates (of which 7.5g sugars), 19g fat (of which 3.5g saturates), 16.5g fibre and 0.2g salt. 2 baking potatoes 1 tbsp olive oil 2 garlic cloves, thinly sliced200g/7oz chard, cut into 2cm/¾in strips (thick stalks 1cm/½in)400g tin cannellini beans, drained ½ tsp cumin seeds or ground cuminsalt and freshly ground black pepper½ lemon, juice only, to serve 2 baking potatoes 1 tbsp olive oil 2 garlic cloves, thinly sliced 200g/7oz chard, cut into 2cm/¾in strips (thick stalks 1cm/½in) 400g tin cannellini beans, drained ½ tsp cumin seeds or ground cumin salt and freshly ground black pepper ½ lemon, juice only, to serve 100g/3½oz Greek yoghurt 1½ tbsp tahini½ garlic clove, crushed 100g/3½oz Greek yoghurt 1½ tbsp tahini ½ garlic clove, crushed Method Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 1½ hours, or until tender. Meanwhile, heat the oil in a lidded frying pan over a medium heat. Add the garlic and chard. Stir and season, then add 50ml/2fl oz water.Place a lid on the pan, turn down the heat and cook for 3–4 minutes, stirring halfway through. Stir in the beans and cumin, cover and cook until the stalks are tender, adding a dash more water if needed.Meanwhile, to make the dressing, mix together the ingredients with a pinch of salt and set aside.Split each baked potato in half, top with the beans and chard, a squeeze of lemon juice and drizzle over the dressing. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 1½ hours, or until tender. Bake the potatoes for 1½ hours, or until tender. Meanwhile, heat the oil in a lidded frying pan over a medium heat. Add the garlic and chard. Stir and season, then add 50ml/2fl oz water. Meanwhile, heat the oil in a lidded frying pan over a medium heat. Add the garlic and chard. Stir and season, then add 50ml/2fl oz water. Place a lid on the pan, turn down the heat and cook for 3–4 minutes, stirring halfway through. Stir in the beans and cumin, cover and cook until the stalks are tender, adding a dash more water if needed. Place a lid on the pan, turn down the heat and cook for 3–4 minutes, stirring halfway through. Stir in the beans and cumin, cover and cook until the stalks are tender, adding a dash more water if needed. Meanwhile, to make the dressing, mix together the ingredients with a pinch of salt and set aside. Meanwhile, to make the dressing, mix together the ingredients with a pinch of salt and set aside. Split each baked potato in half, top with the beans and chard, a squeeze of lemon juice and drizzle over the dressing. Split each baked potato in half, top with the beans and chard, a squeeze of lemon juice and drizzle over the dressing. | {
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"title": "Baked potatoes with Middle Eastern beans and greens recipe",
"content": "An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/middle_eastern_beans_and_72584_16x9.jpg Filling your plate with vegetables is a nutritious way to feel full without piling on the calories. Here they are drizzled with an easy dressing of tahini and Greek-style yoghurt. If you're not on a diet, try a drizzle of pomegranate molasses in place of the lemon juice. This is a slightly over 500 calories, so could be paired with lower calorie breakfast and dinner so your daily calories don't exceed 1200–1500. Each serving provides 545 kcal, 22g protein, 62.5g carbohydrates (of which 7.5g sugars), 19g fat (of which 3.5g saturates), 16.5g fibre and 0.2g salt. 2 baking potatoes 1 tbsp olive oil 2 garlic cloves, thinly sliced200g/7oz chard, cut into 2cm/¾in strips (thick stalks 1cm/½in)400g tin cannellini beans, drained ½ tsp cumin seeds or ground cuminsalt and freshly ground black pepper½ lemon, juice only, to serve 2 baking potatoes 1 tbsp olive oil 2 garlic cloves, thinly sliced 200g/7oz chard, cut into 2cm/¾in strips (thick stalks 1cm/½in) 400g tin cannellini beans, drained ½ tsp cumin seeds or ground cumin salt and freshly ground black pepper ½ lemon, juice only, to serve 100g/3½oz Greek yoghurt 1½ tbsp tahini½ garlic clove, crushed 100g/3½oz Greek yoghurt 1½ tbsp tahini ½ garlic clove, crushed Method Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 1½ hours, or until tender. Meanwhile, heat the oil in a lidded frying pan over a medium heat. Add the garlic and chard. Stir and season, then add 50ml/2fl oz water.Place a lid on the pan, turn down the heat and cook for 3–4 minutes, stirring halfway through. Stir in the beans and cumin, cover and cook until the stalks are tender, adding a dash more water if needed.Meanwhile, to make the dressing, mix together the ingredients with a pinch of salt and set aside.Split each baked potato in half, top with the beans and chard, a squeeze of lemon juice and drizzle over the dressing. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 1½ hours, or until tender. Bake the potatoes for 1½ hours, or until tender. Meanwhile, heat the oil in a lidded frying pan over a medium heat. Add the garlic and chard. Stir and season, then add 50ml/2fl oz water. Meanwhile, heat the oil in a lidded frying pan over a medium heat. Add the garlic and chard. Stir and season, then add 50ml/2fl oz water. Place a lid on the pan, turn down the heat and cook for 3–4 minutes, stirring halfway through. Stir in the beans and cumin, cover and cook until the stalks are tender, adding a dash more water if needed. Place a lid on the pan, turn down the heat and cook for 3–4 minutes, stirring halfway through. Stir in the beans and cumin, cover and cook until the stalks are tender, adding a dash more water if needed. Meanwhile, to make the dressing, mix together the ingredients with a pinch of salt and set aside. Meanwhile, to make the dressing, mix together the ingredients with a pinch of salt and set aside. Split each baked potato in half, top with the beans and chard, a squeeze of lemon juice and drizzle over the dressing. Split each baked potato in half, top with the beans and chard, a squeeze of lemon juice and drizzle over the dressing."
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} | f7a71b634c73abdadeaa9a46d34c790794662d0f940ee7a537ca5714bf654396 | Broad bean, feta and mint risotto recipe
An average of 4.8 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_garden_risotto_60989_16x9.jpg A simple vegetarian risotto by the Hairy Bikers that uses wonderfully fresh British vegetables and herbs. 250g/10oz broad beans 50g/2oz butter3 tbsp olive oil1 tbsp chopped fresh mint leaves1 onion, finely chopped2 garlic cloves, crushed3-4 sprigs fresh thyme1 long strip lemon zest1 bay leaf150g/5oz Arborio risotto rice150ml/5oz dry white wine750ml/1 pint 7fl oz hot vegetable stock100g/3½oz peas1 bunch asparagus, trimmed and cut into short lengths100g/3½oz fresh runner beans, de-stringed and cut into long thin strips100g/3½oz feta, drained and crumbled into small piecessea salt flakes and freshly ground black pepperparmesan, or vegetarian alternative, to serve (optional) 250g/10oz broad beans 50g/2oz butter 3 tbsp olive oil 1 tbsp chopped fresh mint leaves 1 onion, finely chopped 2 garlic cloves, crushed 3-4 sprigs fresh thyme 1 long strip lemon zest 1 bay leaf 150g/5oz Arborio risotto rice 150ml/5oz dry white wine 750ml/1 pint 7fl oz hot vegetable stock 100g/3½oz peas 1 bunch asparagus, trimmed and cut into short lengths 100g/3½oz fresh runner beans, de-stringed and cut into long thin strips 100g/3½oz feta, drained and crumbled into small pieces sea salt flakes and freshly ground black pepper parmesan, or vegetarian alternative, to serve (optional) Method Fill a saucepan with water and bring to the boil. Add the broad beans and return to the boil. Cook for one minute then drain in a colander under running water until cold. Remove the beans from their skins and set aside. Mix the mint with two tablespoons of the olive oil and set aside.Melt 25g/1oz of the butter with the remaining oil in a large non-stick saucepan and fry the onion and garlic for five minutes until softened, but not coloured. Stir in the thyme, lemon zest, bay leaf and risotto rice and cook for a few seconds more until the rice is glistening.Pour the wine in to the pan and boil over a medium heat until the liquid has reduced by half. Slowly start adding the stock, a ladleful at a time, stirring well between each addition. Simmer for 2-3 minutes or until the liquid has almost all been absorbed before adding more. Cook for 15 minutes or until the rice is tender. Meanwhile, fill a medium saucepan with water and bring to the boil. Cook the runner beans for three minutes, or until tender. Drain in a colander then return to the pan and toss with a small knob of the remaining butter and plenty of ground black pepper.Remove the thyme and lemon zest from the rice and discard. Stir in the broad beans, peas and asparagus with the remaining stock and cook for three minutes until tender, stirring regularly. Remove from the heat and stir in the feta. Season with salt and freshly ground black pepper. Cover with a lid and set aside.Add the remaining butter to the risotto and stir. Spoon into four deep plates and tap gently on the work surface to spread the risotto slightly. Spoon over the minted olive oil. Top with the runner beans and shavings of fresh parmesan and serve immediately. Fill a saucepan with water and bring to the boil. Add the broad beans and return to the boil. Cook for one minute then drain in a colander under running water until cold. Remove the beans from their skins and set aside. Mix the mint with two tablespoons of the olive oil and set aside. Fill a saucepan with water and bring to the boil. Add the broad beans and return to the boil. Cook for one minute then drain in a colander under running water until cold. Remove the beans from their skins and set aside. Mix the mint with two tablespoons of the olive oil and set aside. Melt 25g/1oz of the butter with the remaining oil in a large non-stick saucepan and fry the onion and garlic for five minutes until softened, but not coloured. Stir in the thyme, lemon zest, bay leaf and risotto rice and cook for a few seconds more until the rice is glistening. Melt 25g/1oz of the butter with the remaining oil in a large non-stick saucepan and fry the onion and garlic for five minutes until softened, but not coloured. Stir in the thyme, lemon zest, bay leaf and risotto rice and cook for a few seconds more until the rice is glistening. Pour the wine in to the pan and boil over a medium heat until the liquid has reduced by half. Slowly start adding the stock, a ladleful at a time, stirring well between each addition. Simmer for 2-3 minutes or until the liquid has almost all been absorbed before adding more. Cook for 15 minutes or until the rice is tender. Pour the wine in to the pan and boil over a medium heat until the liquid has reduced by half. Slowly start adding the stock, a ladleful at a time, stirring well between each addition. Simmer for 2-3 minutes or until the liquid has almost all been absorbed before adding more. Cook for 15 minutes or until the rice is tender. Meanwhile, fill a medium saucepan with water and bring to the boil. Cook the runner beans for three minutes, or until tender. Drain in a colander then return to the pan and toss with a small knob of the remaining butter and plenty of ground black pepper. Meanwhile, fill a medium saucepan with water and bring to the boil. Cook the runner beans for three minutes, or until tender. Drain in a colander then return to the pan and toss with a small knob of the remaining butter and plenty of ground black pepper. Remove the thyme and lemon zest from the rice and discard. Stir in the broad beans, peas and asparagus with the remaining stock and cook for three minutes until tender, stirring regularly. Remove from the heat and stir in the feta. Season with salt and freshly ground black pepper. Cover with a lid and set aside. Remove the thyme and lemon zest from the rice and discard. Stir in the broad beans, peas and asparagus with the remaining stock and cook for three minutes until tender, stirring regularly. Remove from the heat and stir in the feta. Season with salt and freshly ground black pepper. Cover with a lid and set aside. Add the remaining butter to the risotto and stir. Spoon into four deep plates and tap gently on the work surface to spread the risotto slightly. Spoon over the minted olive oil. Top with the runner beans and shavings of fresh parmesan and serve immediately. Add the remaining butter to the risotto and stir. Spoon into four deep plates and tap gently on the work surface to spread the risotto slightly. Spoon over the minted olive oil. Top with the runner beans and shavings of fresh parmesan and serve immediately. | {
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"title": "Broad bean, feta and mint risotto recipe",
"content": "An average of 4.8 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_garden_risotto_60989_16x9.jpg A simple vegetarian risotto by the Hairy Bikers that uses wonderfully fresh British vegetables and herbs. 250g/10oz broad beans 50g/2oz butter3 tbsp olive oil1 tbsp chopped fresh mint leaves1 onion, finely chopped2 garlic cloves, crushed3-4 sprigs fresh thyme1 long strip lemon zest1 bay leaf150g/5oz Arborio risotto rice150ml/5oz dry white wine750ml/1 pint 7fl oz hot vegetable stock100g/3½oz peas1 bunch asparagus, trimmed and cut into short lengths100g/3½oz fresh runner beans, de-stringed and cut into long thin strips100g/3½oz feta, drained and crumbled into small piecessea salt flakes and freshly ground black pepperparmesan, or vegetarian alternative, to serve (optional) 250g/10oz broad beans 50g/2oz butter 3 tbsp olive oil 1 tbsp chopped fresh mint leaves 1 onion, finely chopped 2 garlic cloves, crushed 3-4 sprigs fresh thyme 1 long strip lemon zest 1 bay leaf 150g/5oz Arborio risotto rice 150ml/5oz dry white wine 750ml/1 pint 7fl oz hot vegetable stock 100g/3½oz peas 1 bunch asparagus, trimmed and cut into short lengths 100g/3½oz fresh runner beans, de-stringed and cut into long thin strips 100g/3½oz feta, drained and crumbled into small pieces sea salt flakes and freshly ground black pepper parmesan, or vegetarian alternative, to serve (optional) Method Fill a saucepan with water and bring to the boil. Add the broad beans and return to the boil. Cook for one minute then drain in a colander under running water until cold. Remove the beans from their skins and set aside. Mix the mint with two tablespoons of the olive oil and set aside.Melt 25g/1oz of the butter with the remaining oil in a large non-stick saucepan and fry the onion and garlic for five minutes until softened, but not coloured. Stir in the thyme, lemon zest, bay leaf and risotto rice and cook for a few seconds more until the rice is glistening.Pour the wine in to the pan and boil over a medium heat until the liquid has reduced by half. Slowly start adding the stock, a ladleful at a time, stirring well between each addition. Simmer for 2-3 minutes or until the liquid has almost all been absorbed before adding more. Cook for 15 minutes or until the rice is tender. Meanwhile, fill a medium saucepan with water and bring to the boil. Cook the runner beans for three minutes, or until tender. Drain in a colander then return to the pan and toss with a small knob of the remaining butter and plenty of ground black pepper.Remove the thyme and lemon zest from the rice and discard. Stir in the broad beans, peas and asparagus with the remaining stock and cook for three minutes until tender, stirring regularly. Remove from the heat and stir in the feta. Season with salt and freshly ground black pepper. Cover with a lid and set aside.Add the remaining butter to the risotto and stir. Spoon into four deep plates and tap gently on the work surface to spread the risotto slightly. Spoon over the minted olive oil. Top with the runner beans and shavings of fresh parmesan and serve immediately. Fill a saucepan with water and bring to the boil. Add the broad beans and return to the boil. Cook for one minute then drain in a colander under running water until cold. Remove the beans from their skins and set aside. Mix the mint with two tablespoons of the olive oil and set aside. Fill a saucepan with water and bring to the boil. Add the broad beans and return to the boil. Cook for one minute then drain in a colander under running water until cold. Remove the beans from their skins and set aside. Mix the mint with two tablespoons of the olive oil and set aside. Melt 25g/1oz of the butter with the remaining oil in a large non-stick saucepan and fry the onion and garlic for five minutes until softened, but not coloured. Stir in the thyme, lemon zest, bay leaf and risotto rice and cook for a few seconds more until the rice is glistening. Melt 25g/1oz of the butter with the remaining oil in a large non-stick saucepan and fry the onion and garlic for five minutes until softened, but not coloured. Stir in the thyme, lemon zest, bay leaf and risotto rice and cook for a few seconds more until the rice is glistening. Pour the wine in to the pan and boil over a medium heat until the liquid has reduced by half. Slowly start adding the stock, a ladleful at a time, stirring well between each addition. Simmer for 2-3 minutes or until the liquid has almost all been absorbed before adding more. Cook for 15 minutes or until the rice is tender. Pour the wine in to the pan and boil over a medium heat until the liquid has reduced by half. Slowly start adding the stock, a ladleful at a time, stirring well between each addition. Simmer for 2-3 minutes or until the liquid has almost all been absorbed before adding more. Cook for 15 minutes or until the rice is tender. Meanwhile, fill a medium saucepan with water and bring to the boil. Cook the runner beans for three minutes, or until tender. Drain in a colander then return to the pan and toss with a small knob of the remaining butter and plenty of ground black pepper. Meanwhile, fill a medium saucepan with water and bring to the boil. Cook the runner beans for three minutes, or until tender. Drain in a colander then return to the pan and toss with a small knob of the remaining butter and plenty of ground black pepper. Remove the thyme and lemon zest from the rice and discard. Stir in the broad beans, peas and asparagus with the remaining stock and cook for three minutes until tender, stirring regularly. Remove from the heat and stir in the feta. Season with salt and freshly ground black pepper. Cover with a lid and set aside. Remove the thyme and lemon zest from the rice and discard. Stir in the broad beans, peas and asparagus with the remaining stock and cook for three minutes until tender, stirring regularly. Remove from the heat and stir in the feta. Season with salt and freshly ground black pepper. Cover with a lid and set aside. Add the remaining butter to the risotto and stir. Spoon into four deep plates and tap gently on the work surface to spread the risotto slightly. Spoon over the minted olive oil. Top with the runner beans and shavings of fresh parmesan and serve immediately. Add the remaining butter to the risotto and stir. Spoon into four deep plates and tap gently on the work surface to spread the risotto slightly. Spoon over the minted olive oil. Top with the runner beans and shavings of fresh parmesan and serve immediately."
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} | e3996d2ab994eb05088c73ca56240f1e34d6b78bc84ceb883f409acaa738bd97 | Summery green coleslaw recipe
An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/summery_green_coleslaw_23859_16x9.jpg A fresh zingy coleslaw that’s perfect for serving with this biker burger. 100g/3½oz peas or broad beans1 small green cabbage, shredded1 large courgette, grated or cut into matchsticks1 large fennel bulb, finely sliced into matchsticks1 bunch spring onions, finely sliced2 celery sticks, finely chopped1 green apple, grated½ lime, juice only1–2 tbsp chopped fresh herbs including basil, mint 100g/3½oz peas or broad beans 1 small green cabbage, shredded 1 large courgette, grated or cut into matchsticks 1 large fennel bulb, finely sliced into matchsticks 1 bunch spring onions, finely sliced 2 celery sticks, finely chopped 1 green apple, grated ½ lime, juice only 1–2 tbsp chopped fresh herbs including basil, mint 2 tbsp plain yoghurt2 tbsp low-fat mayonnaise1 lemon, zest and juice1 tbsp fresh herbspinch sugar 2 tbsp plain yoghurt 2 tbsp low-fat mayonnaise 1 lemon, zest and juice 1 tbsp fresh herbs pinch sugar Method To make the coleslaw, bring a pan of water to the boil, add the peas or beans, bring the water back to the boil and cook for 2 minutes, then refresh in cold water, drain and set aside. Place the peas or beans, cabbage, courgette, fennel, spring onions, celery and apple into a large bowl and mix. Finish with the lime juice and fresh herbs.To make the dressing, mix all the ingredients together in a small bowl. Dress the coleslaw just before serving. To make the coleslaw, bring a pan of water to the boil, add the peas or beans, bring the water back to the boil and cook for 2 minutes, then refresh in cold water, drain and set aside. To make the coleslaw, bring a pan of water to the boil, add the peas or beans, bring the water back to the boil and cook for 2 minutes, then refresh in cold water, drain and set aside. Place the peas or beans, cabbage, courgette, fennel, spring onions, celery and apple into a large bowl and mix. Finish with the lime juice and fresh herbs. Place the peas or beans, cabbage, courgette, fennel, spring onions, celery and apple into a large bowl and mix. Finish with the lime juice and fresh herbs. To make the dressing, mix all the ingredients together in a small bowl. Dress the coleslaw just before serving. To make the dressing, mix all the ingredients together in a small bowl. Dress the coleslaw just before serving. | {
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"title": "Summery green coleslaw recipe",
"content": "An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/summery_green_coleslaw_23859_16x9.jpg A fresh zingy coleslaw that’s perfect for serving with this biker burger. 100g/3½oz peas or broad beans1 small green cabbage, shredded1 large courgette, grated or cut into matchsticks1 large fennel bulb, finely sliced into matchsticks1 bunch spring onions, finely sliced2 celery sticks, finely chopped1 green apple, grated½ lime, juice only1–2 tbsp chopped fresh herbs including basil, mint 100g/3½oz peas or broad beans 1 small green cabbage, shredded 1 large courgette, grated or cut into matchsticks 1 large fennel bulb, finely sliced into matchsticks 1 bunch spring onions, finely sliced 2 celery sticks, finely chopped 1 green apple, grated ½ lime, juice only 1–2 tbsp chopped fresh herbs including basil, mint 2 tbsp plain yoghurt2 tbsp low-fat mayonnaise1 lemon, zest and juice1 tbsp fresh herbspinch sugar 2 tbsp plain yoghurt 2 tbsp low-fat mayonnaise 1 lemon, zest and juice 1 tbsp fresh herbs pinch sugar Method To make the coleslaw, bring a pan of water to the boil, add the peas or beans, bring the water back to the boil and cook for 2 minutes, then refresh in cold water, drain and set aside. Place the peas or beans, cabbage, courgette, fennel, spring onions, celery and apple into a large bowl and mix. Finish with the lime juice and fresh herbs.To make the dressing, mix all the ingredients together in a small bowl. Dress the coleslaw just before serving. To make the coleslaw, bring a pan of water to the boil, add the peas or beans, bring the water back to the boil and cook for 2 minutes, then refresh in cold water, drain and set aside. To make the coleslaw, bring a pan of water to the boil, add the peas or beans, bring the water back to the boil and cook for 2 minutes, then refresh in cold water, drain and set aside. Place the peas or beans, cabbage, courgette, fennel, spring onions, celery and apple into a large bowl and mix. Finish with the lime juice and fresh herbs. Place the peas or beans, cabbage, courgette, fennel, spring onions, celery and apple into a large bowl and mix. Finish with the lime juice and fresh herbs. To make the dressing, mix all the ingredients together in a small bowl. Dress the coleslaw just before serving. To make the dressing, mix all the ingredients together in a small bowl. Dress the coleslaw just before serving."
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} | dc15fd46122c5a4d2de811f103337322154787dff5e0e75dd824357603e8c900 | Spring vegetable risotto recipe
An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/risotto_primavera_87381_16x9.jpg This risotto is a great way to celebrate the new season of vegetables – with asparagus, broad beans and petits pois as the hero ingredients. 1 tbsp olive oil75g/2¾oz unsalted butter½ onion, very finely chopped1 celery stick, very finely chopped1 small carrot, very finely chopped1 garlic clove, crushed125g/4½oz asparagus spears750ml/1¼ pints vegetable stock175g/6oz risotto rice, such as Arborio or carnaroli50ml/2fl oz dry white wine100g/3½oz broad beans, boiled for 2–3 minutes in water, drained, skins removed75g/2¾oz peas (frozen petits pois are fine)40g/1½oz Parmesan (or a similar vegetarian hard cheese), finely grated1 mint sprig, leaves finely chopped1 dill sprig, finely chopped1 parsley sprig, leaves finely choppedsea salt and freshly ground black pepper 1 tbsp olive oil 75g/2¾oz unsalted butter ½ onion, very finely chopped 1 celery stick, very finely chopped 1 small carrot, very finely chopped 1 garlic clove, crushed 125g/4½oz asparagus spears 750ml/1¼ pints vegetable stock 175g/6oz risotto rice, such as Arborio or carnaroli 50ml/2fl oz dry white wine 100g/3½oz broad beans, boiled for 2–3 minutes in water, drained, skins removed 75g/2¾oz peas (frozen petits pois are fine) 40g/1½oz Parmesan (or a similar vegetarian hard cheese), finely grated 1 mint sprig, leaves finely chopped 1 dill sprig, finely chopped 1 parsley sprig, leaves finely chopped sea salt and freshly ground black pepper Method Heat the oil and 50g/1¾oz of the butter in a large, heavy-based saucepan. Add the onion, celery, carrot and garlic and cook, stirring occasionally, over a low heat for 10 minutes, or until soft but not coloured.Meanwhile, cut the woody ends from the asparagus spears and discard. Slice each spear on the diagonal into 4cm/1½in pieces. Pour the stock into a separate saucepan and bring to a simmer.Add the rice to the softened vegetables and stir until coated in the butter and oil. Cook for a few minutes, then pour in the wine and keep stirring for 1–2 minutes, or until the liquid has evaporated.Add the vegetable stock one ladleful at a time, stirring until all the liquid has been absorbed before adding more stock. Just before you finish using all of the stock, add the broad beans and petits pois to the rice and season with salt and pepper. At the same time, drop the asparagus into the remaining stock and simmer until al dente, then lift out using a slotted spoon and add to the rice.Continue cooking until all of the stock has been absorbed and the rice grains are al dente. Take the pan off the heat and stir in 25g/1oz of the Parmesan and the remaining butter. Put the lid on the pan and leave for 5 minutes. Stir in the chopped herbs. Spoon onto warmed serving plates and scatter over the remaining Parmesan. Serve immediately. Heat the oil and 50g/1¾oz of the butter in a large, heavy-based saucepan. Add the onion, celery, carrot and garlic and cook, stirring occasionally, over a low heat for 10 minutes, or until soft but not coloured. Heat the oil and 50g/1¾oz of the butter in a large, heavy-based saucepan. Add the onion, celery, carrot and garlic and cook, stirring occasionally, over a low heat for 10 minutes, or until soft but not coloured. Meanwhile, cut the woody ends from the asparagus spears and discard. Slice each spear on the diagonal into 4cm/1½in pieces. Meanwhile, cut the woody ends from the asparagus spears and discard. Slice each spear on the diagonal into 4cm/1½in pieces. Pour the stock into a separate saucepan and bring to a simmer. Pour the stock into a separate saucepan and bring to a simmer. Add the rice to the softened vegetables and stir until coated in the butter and oil. Cook for a few minutes, then pour in the wine and keep stirring for 1–2 minutes, or until the liquid has evaporated. Add the rice to the softened vegetables and stir until coated in the butter and oil. Cook for a few minutes, then pour in the wine and keep stirring for 1–2 minutes, or until the liquid has evaporated. Add the vegetable stock one ladleful at a time, stirring until all the liquid has been absorbed before adding more stock. Just before you finish using all of the stock, add the broad beans and petits pois to the rice and season with salt and pepper. At the same time, drop the asparagus into the remaining stock and simmer until al dente, then lift out using a slotted spoon and add to the rice. Add the vegetable stock one ladleful at a time, stirring until all the liquid has been absorbed before adding more stock. Just before you finish using all of the stock, add the broad beans and petits pois to the rice and season with salt and pepper. At the same time, drop the asparagus into the remaining stock and simmer until al dente, then lift out using a slotted spoon and add to the rice. Continue cooking until all of the stock has been absorbed and the rice grains are al dente. Take the pan off the heat and stir in 25g/1oz of the Parmesan and the remaining butter. Put the lid on the pan and leave for 5 minutes. Stir in the chopped herbs. Continue cooking until all of the stock has been absorbed and the rice grains are al dente. Take the pan off the heat and stir in 25g/1oz of the Parmesan and the remaining butter. Put the lid on the pan and leave for 5 minutes. Stir in the chopped herbs. Spoon onto warmed serving plates and scatter over the remaining Parmesan. Serve immediately. Spoon onto warmed serving plates and scatter over the remaining Parmesan. Serve immediately. Recipe tips If you are using frozen peas, you can blanch them in the stock along with the asparagus. | {
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"title": "Spring vegetable risotto recipe",
"content": "An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/risotto_primavera_87381_16x9.jpg This risotto is a great way to celebrate the new season of vegetables – with asparagus, broad beans and petits pois as the hero ingredients. 1 tbsp olive oil75g/2¾oz unsalted butter½ onion, very finely chopped1 celery stick, very finely chopped1 small carrot, very finely chopped1 garlic clove, crushed125g/4½oz asparagus spears750ml/1¼ pints vegetable stock175g/6oz risotto rice, such as Arborio or carnaroli50ml/2fl oz dry white wine100g/3½oz broad beans, boiled for 2–3 minutes in water, drained, skins removed75g/2¾oz peas (frozen petits pois are fine)40g/1½oz Parmesan (or a similar vegetarian hard cheese), finely grated1 mint sprig, leaves finely chopped1 dill sprig, finely chopped1 parsley sprig, leaves finely choppedsea salt and freshly ground black pepper 1 tbsp olive oil 75g/2¾oz unsalted butter ½ onion, very finely chopped 1 celery stick, very finely chopped 1 small carrot, very finely chopped 1 garlic clove, crushed 125g/4½oz asparagus spears 750ml/1¼ pints vegetable stock 175g/6oz risotto rice, such as Arborio or carnaroli 50ml/2fl oz dry white wine 100g/3½oz broad beans, boiled for 2–3 minutes in water, drained, skins removed 75g/2¾oz peas (frozen petits pois are fine) 40g/1½oz Parmesan (or a similar vegetarian hard cheese), finely grated 1 mint sprig, leaves finely chopped 1 dill sprig, finely chopped 1 parsley sprig, leaves finely chopped sea salt and freshly ground black pepper Method Heat the oil and 50g/1¾oz of the butter in a large, heavy-based saucepan. Add the onion, celery, carrot and garlic and cook, stirring occasionally, over a low heat for 10 minutes, or until soft but not coloured.Meanwhile, cut the woody ends from the asparagus spears and discard. Slice each spear on the diagonal into 4cm/1½in pieces. Pour the stock into a separate saucepan and bring to a simmer.Add the rice to the softened vegetables and stir until coated in the butter and oil. Cook for a few minutes, then pour in the wine and keep stirring for 1–2 minutes, or until the liquid has evaporated.Add the vegetable stock one ladleful at a time, stirring until all the liquid has been absorbed before adding more stock. Just before you finish using all of the stock, add the broad beans and petits pois to the rice and season with salt and pepper. At the same time, drop the asparagus into the remaining stock and simmer until al dente, then lift out using a slotted spoon and add to the rice.Continue cooking until all of the stock has been absorbed and the rice grains are al dente. Take the pan off the heat and stir in 25g/1oz of the Parmesan and the remaining butter. Put the lid on the pan and leave for 5 minutes. Stir in the chopped herbs. Spoon onto warmed serving plates and scatter over the remaining Parmesan. Serve immediately. Heat the oil and 50g/1¾oz of the butter in a large, heavy-based saucepan. Add the onion, celery, carrot and garlic and cook, stirring occasionally, over a low heat for 10 minutes, or until soft but not coloured. Heat the oil and 50g/1¾oz of the butter in a large, heavy-based saucepan. Add the onion, celery, carrot and garlic and cook, stirring occasionally, over a low heat for 10 minutes, or until soft but not coloured. Meanwhile, cut the woody ends from the asparagus spears and discard. Slice each spear on the diagonal into 4cm/1½in pieces. Meanwhile, cut the woody ends from the asparagus spears and discard. Slice each spear on the diagonal into 4cm/1½in pieces. Pour the stock into a separate saucepan and bring to a simmer. Pour the stock into a separate saucepan and bring to a simmer. Add the rice to the softened vegetables and stir until coated in the butter and oil. Cook for a few minutes, then pour in the wine and keep stirring for 1–2 minutes, or until the liquid has evaporated. Add the rice to the softened vegetables and stir until coated in the butter and oil. Cook for a few minutes, then pour in the wine and keep stirring for 1–2 minutes, or until the liquid has evaporated. Add the vegetable stock one ladleful at a time, stirring until all the liquid has been absorbed before adding more stock. Just before you finish using all of the stock, add the broad beans and petits pois to the rice and season with salt and pepper. At the same time, drop the asparagus into the remaining stock and simmer until al dente, then lift out using a slotted spoon and add to the rice. Add the vegetable stock one ladleful at a time, stirring until all the liquid has been absorbed before adding more stock. Just before you finish using all of the stock, add the broad beans and petits pois to the rice and season with salt and pepper. At the same time, drop the asparagus into the remaining stock and simmer until al dente, then lift out using a slotted spoon and add to the rice. Continue cooking until all of the stock has been absorbed and the rice grains are al dente. Take the pan off the heat and stir in 25g/1oz of the Parmesan and the remaining butter. Put the lid on the pan and leave for 5 minutes. Stir in the chopped herbs. Continue cooking until all of the stock has been absorbed and the rice grains are al dente. Take the pan off the heat and stir in 25g/1oz of the Parmesan and the remaining butter. Put the lid on the pan and leave for 5 minutes. Stir in the chopped herbs. Spoon onto warmed serving plates and scatter over the remaining Parmesan. Serve immediately. Spoon onto warmed serving plates and scatter over the remaining Parmesan. Serve immediately. Recipe tips If you are using frozen peas, you can blanch them in the stock along with the asparagus."
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} | 54ed36f4c8a8bcf9a59dd4c0fd6f00bc56b6f324719a75d95a5ef2b09222bd8e | Spinach and ricotta tortellini recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_and_ricotta_93886_16x9.jpg A classic recipe done to perfection: spinach pasta filled with lemony ricotta and topped with a hazelnut pesto. It takes time, but the only tricky element is making sure the tortellini is properly shaped and sealed. For this recipe you will need a pasta machine and a 9cm/3½in round cutter. 70g/2½oz spinach4 large free-range egg yolks200g/7oz ‘00’ flour, plus extra for dusting 70g/2½oz spinach 4 large free-range egg yolks 200g/7oz ‘00’ flour, plus extra for dusting 25g/1oz whole blanched hazelnuts15g/½oz Parmesan (or a similar vegetarian hard cheese), grated1 tbsp hazelnut oil1 tbsp grapeseed oil 25g/1oz whole blanched hazelnuts 15g/½oz Parmesan (or a similar vegetarian hard cheese), grated 1 tbsp hazelnut oil 1 tbsp grapeseed oil 150g/5½oz ricotta50g/1¾oz Parmesan (or a similar vegetarian hard cheese), grated1 lemon, zest onlypinch grated nutmegsalt and freshly ground pepperknob of butter, to serve 150g/5½oz ricotta 50g/1¾oz Parmesan (or a similar vegetarian hard cheese), grated 1 lemon, zest only pinch grated nutmeg salt and freshly ground pepper knob of butter, to serve Method Preheat the oven to 180C/160C Fan/Gas 4.Put the spinach and egg yolks in a food processor and process until smooth. Add the flour and whizz again to combine – the mixture will look like breadcrumbs at this stage. Tip out onto a lightly floured board and bring together using your hands. Knead the dough until it’s no longer sticky. Cover and rest in the fridge while you make the filling and pesto.For the pesto, spread the hazelnuts on a baking tray and toast in the oven for 6–8 minutes, until golden brown, then set aside to cool.For the filling, mix the ricotta, Parmesan, lemon zest, nutmeg and a pinch of salt and pepper until well combined. Transfer to a piping bag or a plastic food bag with the corner snipped off.To make the pesto, crush the hazelnuts in a pestle and mortar, then gently stir in the Parmesan and oils.To assemble the tortellini, roll the pasta dough through all the sizes on the pasta machine starting with the widest setting and finishing on the smallest setting when the pasta is very thin. Using a 9cm/3½in round cutter, cut out 10 circles. (Any leftover dough can be frozen to use another time.)Pipe a heaped teaspoon amount of filling inside each pasta circle and fold in half to create a half moon shape. Wet the edges and press down to help them stick. Pull the two narrow ends together to form a tortellini shape. Bring a large saucepan of salted water to the boil. Cook the pasta in the boiling water for 2–3 minutes, or until al dente. Drain well. Meanwhile, put a frying pan over a medium–high heat and add a knob of butter. Cook until lightly browned and starting to bubble. Then add the hazelnut pesto and gently heat through. Serve the tortellini with the pesto spooned over the top. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the spinach and egg yolks in a food processor and process until smooth. Add the flour and whizz again to combine – the mixture will look like breadcrumbs at this stage. Tip out onto a lightly floured board and bring together using your hands. Knead the dough until it’s no longer sticky. Cover and rest in the fridge while you make the filling and pesto. Put the spinach and egg yolks in a food processor and process until smooth. Add the flour and whizz again to combine – the mixture will look like breadcrumbs at this stage. Tip out onto a lightly floured board and bring together using your hands. Knead the dough until it’s no longer sticky. Cover and rest in the fridge while you make the filling and pesto. For the pesto, spread the hazelnuts on a baking tray and toast in the oven for 6–8 minutes, until golden brown, then set aside to cool. For the pesto, spread the hazelnuts on a baking tray and toast in the oven for 6–8 minutes, until golden brown, then set aside to cool. For the filling, mix the ricotta, Parmesan, lemon zest, nutmeg and a pinch of salt and pepper until well combined. Transfer to a piping bag or a plastic food bag with the corner snipped off. For the filling, mix the ricotta, Parmesan, lemon zest, nutmeg and a pinch of salt and pepper until well combined. Transfer to a piping bag or a plastic food bag with the corner snipped off. To make the pesto, crush the hazelnuts in a pestle and mortar, then gently stir in the Parmesan and oils. To make the pesto, crush the hazelnuts in a pestle and mortar, then gently stir in the Parmesan and oils. To assemble the tortellini, roll the pasta dough through all the sizes on the pasta machine starting with the widest setting and finishing on the smallest setting when the pasta is very thin. Using a 9cm/3½in round cutter, cut out 10 circles. (Any leftover dough can be frozen to use another time.) To assemble the tortellini, roll the pasta dough through all the sizes on the pasta machine starting with the widest setting and finishing on the smallest setting when the pasta is very thin. Using a 9cm/3½in round cutter, cut out 10 circles. (Any leftover dough can be frozen to use another time.) Pipe a heaped teaspoon amount of filling inside each pasta circle and fold in half to create a half moon shape. Wet the edges and press down to help them stick. Pull the two narrow ends together to form a tortellini shape. Pipe a heaped teaspoon amount of filling inside each pasta circle and fold in half to create a half moon shape. Wet the edges and press down to help them stick. Pull the two narrow ends together to form a tortellini shape. Bring a large saucepan of salted water to the boil. Cook the pasta in the boiling water for 2–3 minutes, or until al dente. Drain well. Bring a large saucepan of salted water to the boil. Cook the pasta in the boiling water for 2–3 minutes, or until al dente. Drain well. Meanwhile, put a frying pan over a medium–high heat and add a knob of butter. Cook until lightly browned and starting to bubble. Then add the hazelnut pesto and gently heat through. Meanwhile, put a frying pan over a medium–high heat and add a knob of butter. Cook until lightly browned and starting to bubble. Then add the hazelnut pesto and gently heat through. Serve the tortellini with the pesto spooned over the top. Serve the tortellini with the pesto spooned over the top. Recipe tips Any leftover pasta dough can be wrapped well in cling film and frozen. | {
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"title": "Spinach and ricotta tortellini 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/spinach_and_ricotta_93886_16x9.jpg A classic recipe done to perfection: spinach pasta filled with lemony ricotta and topped with a hazelnut pesto. It takes time, but the only tricky element is making sure the tortellini is properly shaped and sealed. For this recipe you will need a pasta machine and a 9cm/3½in round cutter. 70g/2½oz spinach4 large free-range egg yolks200g/7oz ‘00’ flour, plus extra for dusting 70g/2½oz spinach 4 large free-range egg yolks 200g/7oz ‘00’ flour, plus extra for dusting 25g/1oz whole blanched hazelnuts15g/½oz Parmesan (or a similar vegetarian hard cheese), grated1 tbsp hazelnut oil1 tbsp grapeseed oil 25g/1oz whole blanched hazelnuts 15g/½oz Parmesan (or a similar vegetarian hard cheese), grated 1 tbsp hazelnut oil 1 tbsp grapeseed oil 150g/5½oz ricotta50g/1¾oz Parmesan (or a similar vegetarian hard cheese), grated1 lemon, zest onlypinch grated nutmegsalt and freshly ground pepperknob of butter, to serve 150g/5½oz ricotta 50g/1¾oz Parmesan (or a similar vegetarian hard cheese), grated 1 lemon, zest only pinch grated nutmeg salt and freshly ground pepper knob of butter, to serve Method Preheat the oven to 180C/160C Fan/Gas 4.Put the spinach and egg yolks in a food processor and process until smooth. Add the flour and whizz again to combine – the mixture will look like breadcrumbs at this stage. Tip out onto a lightly floured board and bring together using your hands. Knead the dough until it’s no longer sticky. Cover and rest in the fridge while you make the filling and pesto.For the pesto, spread the hazelnuts on a baking tray and toast in the oven for 6–8 minutes, until golden brown, then set aside to cool.For the filling, mix the ricotta, Parmesan, lemon zest, nutmeg and a pinch of salt and pepper until well combined. Transfer to a piping bag or a plastic food bag with the corner snipped off.To make the pesto, crush the hazelnuts in a pestle and mortar, then gently stir in the Parmesan and oils.To assemble the tortellini, roll the pasta dough through all the sizes on the pasta machine starting with the widest setting and finishing on the smallest setting when the pasta is very thin. Using a 9cm/3½in round cutter, cut out 10 circles. (Any leftover dough can be frozen to use another time.)Pipe a heaped teaspoon amount of filling inside each pasta circle and fold in half to create a half moon shape. Wet the edges and press down to help them stick. Pull the two narrow ends together to form a tortellini shape. Bring a large saucepan of salted water to the boil. Cook the pasta in the boiling water for 2–3 minutes, or until al dente. Drain well. Meanwhile, put a frying pan over a medium–high heat and add a knob of butter. Cook until lightly browned and starting to bubble. Then add the hazelnut pesto and gently heat through. Serve the tortellini with the pesto spooned over the top. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the spinach and egg yolks in a food processor and process until smooth. Add the flour and whizz again to combine – the mixture will look like breadcrumbs at this stage. Tip out onto a lightly floured board and bring together using your hands. Knead the dough until it’s no longer sticky. Cover and rest in the fridge while you make the filling and pesto. Put the spinach and egg yolks in a food processor and process until smooth. Add the flour and whizz again to combine – the mixture will look like breadcrumbs at this stage. Tip out onto a lightly floured board and bring together using your hands. Knead the dough until it’s no longer sticky. Cover and rest in the fridge while you make the filling and pesto. For the pesto, spread the hazelnuts on a baking tray and toast in the oven for 6–8 minutes, until golden brown, then set aside to cool. For the pesto, spread the hazelnuts on a baking tray and toast in the oven for 6–8 minutes, until golden brown, then set aside to cool. For the filling, mix the ricotta, Parmesan, lemon zest, nutmeg and a pinch of salt and pepper until well combined. Transfer to a piping bag or a plastic food bag with the corner snipped off. For the filling, mix the ricotta, Parmesan, lemon zest, nutmeg and a pinch of salt and pepper until well combined. Transfer to a piping bag or a plastic food bag with the corner snipped off. To make the pesto, crush the hazelnuts in a pestle and mortar, then gently stir in the Parmesan and oils. To make the pesto, crush the hazelnuts in a pestle and mortar, then gently stir in the Parmesan and oils. To assemble the tortellini, roll the pasta dough through all the sizes on the pasta machine starting with the widest setting and finishing on the smallest setting when the pasta is very thin. Using a 9cm/3½in round cutter, cut out 10 circles. (Any leftover dough can be frozen to use another time.) To assemble the tortellini, roll the pasta dough through all the sizes on the pasta machine starting with the widest setting and finishing on the smallest setting when the pasta is very thin. Using a 9cm/3½in round cutter, cut out 10 circles. (Any leftover dough can be frozen to use another time.) Pipe a heaped teaspoon amount of filling inside each pasta circle and fold in half to create a half moon shape. Wet the edges and press down to help them stick. Pull the two narrow ends together to form a tortellini shape. Pipe a heaped teaspoon amount of filling inside each pasta circle and fold in half to create a half moon shape. Wet the edges and press down to help them stick. Pull the two narrow ends together to form a tortellini shape. Bring a large saucepan of salted water to the boil. Cook the pasta in the boiling water for 2–3 minutes, or until al dente. Drain well. Bring a large saucepan of salted water to the boil. Cook the pasta in the boiling water for 2–3 minutes, or until al dente. Drain well. Meanwhile, put a frying pan over a medium–high heat and add a knob of butter. Cook until lightly browned and starting to bubble. Then add the hazelnut pesto and gently heat through. Meanwhile, put a frying pan over a medium–high heat and add a knob of butter. Cook until lightly browned and starting to bubble. Then add the hazelnut pesto and gently heat through. Serve the tortellini with the pesto spooned over the top. Serve the tortellini with the pesto spooned over the top. Recipe tips Any leftover pasta dough can be wrapped well in cling film and frozen."
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} | 698255f4aa03c6e0b68765b13f29aa0b8b13d171ffd5e478401b41dd0bc39652 | Spicy mozzarella aubergine traybake recipe
An average of 3.3 out of 5 stars from 78 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_mozzarella_47844_16x9.jpg These stuffed aubergines combine wonderfully with the crisp green beans and chickpeas. This is a great stand-alone dish or it could be served with a bowl of couscous. Each serving provides 497 kcal, 27g protein, 37g carbohydrates (of which 8.5g sugars), 23g fat (of which 7g saturates), 17g fibre and 3g salt. 2 aubergines, halved 400g tin chickpeas, drained and rinsed2 tbsp olive oil, plus extra if needed½ tsp sea salt, plus extra for sprinkling2 garlic cloves, crushed175g/6oz green beans125g/4½oz reduced-fat mozzarella, roughly torn25g/1oz panko breadcrumbs1 red chilli, deseeded and finely chopped25g/1oz fresh flat-leaf parsley, finely chopped, to garnish 2 aubergines, halved 400g tin chickpeas, drained and rinsed 2 tbsp olive oil, plus extra if needed ½ tsp sea salt, plus extra for sprinkling 2 garlic cloves, crushed 175g/6oz green beans 125g/4½oz reduced-fat mozzarella, roughly torn 25g/1oz panko breadcrumbs 1 red chilli, deseeded and finely chopped 25g/1oz fresh flat-leaf parsley, finely chopped, to garnish Method Preheat the oven to 220C/200C Fan/Gas 7.Without cutting all the way through, cut cross-hatches into the aubergine flesh. Put into a roasting tin with the chickpeas, olive oil, salt and garlic. Mix thoroughly to combine. Roast for 20 minutes. Reduce the oven to 200C/180C Fan/Gas 6.Add the green beans to the tin and mix to coat in the oil, adding a little more if needed. Cover the aubergine flesh with the torn mozzarella, a pinch of sea salt, the panko breadcrumbs and half the chilli. Cook for a further 30 minutes, or until the topping is crisp and golden and the aubergine flesh is soft.Garnish with the remaining chilli and parsley and serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Without cutting all the way through, cut cross-hatches into the aubergine flesh. Put into a roasting tin with the chickpeas, olive oil, salt and garlic. Mix thoroughly to combine. Roast for 20 minutes. Without cutting all the way through, cut cross-hatches into the aubergine flesh. Put into a roasting tin with the chickpeas, olive oil, salt and garlic. Mix thoroughly to combine. Roast for 20 minutes. Reduce the oven to 200C/180C Fan/Gas 6. Reduce the oven to 200C/180C Fan/Gas 6. Add the green beans to the tin and mix to coat in the oil, adding a little more if needed. Cover the aubergine flesh with the torn mozzarella, a pinch of sea salt, the panko breadcrumbs and half the chilli. Cook for a further 30 minutes, or until the topping is crisp and golden and the aubergine flesh is soft. Add the green beans to the tin and mix to coat in the oil, adding a little more if needed. Cover the aubergine flesh with the torn mozzarella, a pinch of sea salt, the panko breadcrumbs and half the chilli. Cook for a further 30 minutes, or until the topping is crisp and golden and the aubergine flesh is soft. Garnish with the remaining chilli and parsley and serve immediately. Garnish with the remaining chilli and parsley and serve immediately. | {
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"title": "Spicy mozzarella aubergine traybake recipe",
"content": "An average of 3.3 out of 5 stars from 78 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_mozzarella_47844_16x9.jpg These stuffed aubergines combine wonderfully with the crisp green beans and chickpeas. This is a great stand-alone dish or it could be served with a bowl of couscous. Each serving provides 497 kcal, 27g protein, 37g carbohydrates (of which 8.5g sugars), 23g fat (of which 7g saturates), 17g fibre and 3g salt. 2 aubergines, halved 400g tin chickpeas, drained and rinsed2 tbsp olive oil, plus extra if needed½ tsp sea salt, plus extra for sprinkling2 garlic cloves, crushed175g/6oz green beans125g/4½oz reduced-fat mozzarella, roughly torn25g/1oz panko breadcrumbs1 red chilli, deseeded and finely chopped25g/1oz fresh flat-leaf parsley, finely chopped, to garnish 2 aubergines, halved 400g tin chickpeas, drained and rinsed 2 tbsp olive oil, plus extra if needed ½ tsp sea salt, plus extra for sprinkling 2 garlic cloves, crushed 175g/6oz green beans 125g/4½oz reduced-fat mozzarella, roughly torn 25g/1oz panko breadcrumbs 1 red chilli, deseeded and finely chopped 25g/1oz fresh flat-leaf parsley, finely chopped, to garnish Method Preheat the oven to 220C/200C Fan/Gas 7.Without cutting all the way through, cut cross-hatches into the aubergine flesh. Put into a roasting tin with the chickpeas, olive oil, salt and garlic. Mix thoroughly to combine. Roast for 20 minutes. Reduce the oven to 200C/180C Fan/Gas 6.Add the green beans to the tin and mix to coat in the oil, adding a little more if needed. Cover the aubergine flesh with the torn mozzarella, a pinch of sea salt, the panko breadcrumbs and half the chilli. Cook for a further 30 minutes, or until the topping is crisp and golden and the aubergine flesh is soft.Garnish with the remaining chilli and parsley and serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Without cutting all the way through, cut cross-hatches into the aubergine flesh. Put into a roasting tin with the chickpeas, olive oil, salt and garlic. Mix thoroughly to combine. Roast for 20 minutes. Without cutting all the way through, cut cross-hatches into the aubergine flesh. Put into a roasting tin with the chickpeas, olive oil, salt and garlic. Mix thoroughly to combine. Roast for 20 minutes. Reduce the oven to 200C/180C Fan/Gas 6. Reduce the oven to 200C/180C Fan/Gas 6. Add the green beans to the tin and mix to coat in the oil, adding a little more if needed. Cover the aubergine flesh with the torn mozzarella, a pinch of sea salt, the panko breadcrumbs and half the chilli. Cook for a further 30 minutes, or until the topping is crisp and golden and the aubergine flesh is soft. Add the green beans to the tin and mix to coat in the oil, adding a little more if needed. Cover the aubergine flesh with the torn mozzarella, a pinch of sea salt, the panko breadcrumbs and half the chilli. Cook for a further 30 minutes, or until the topping is crisp and golden and the aubergine flesh is soft. Garnish with the remaining chilli and parsley and serve immediately. Garnish with the remaining chilli and parsley and serve immediately."
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} | 2e014ff641a26325085450a22e007704112320e8aaa406b22c95dab109f22f57 | Lokanta stew recipe
An average of 4.2 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lokanta_stew_91668_16x9.jpg A lokanta or 'tradesmen's restaurant' is where you can find delicious home-cooked style food in Turkey – such as this healthy, vegan, roasted vegetable stew with butterbeans. 1 large onion, roughly chopped6 peppers, assorted red and yellow, deseeded and quartered400g/14oz tomatoes assorted sizes and colours20 thyme sprigs8 tbsp olive oil2 x 400g tins butter beans2 tsp ground allspice 350g/12oz green beanssalt and freshly ground black pepper 1 large onion, roughly chopped 6 peppers, assorted red and yellow, deseeded and quartered 400g/14oz tomatoes assorted sizes and colours 20 thyme sprigs 8 tbsp olive oil 2 x 400g tins butter beans 2 tsp ground allspice 350g/12oz green beans salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan /Gas 6.Transfer the onion and other vegetables to a roasting tin with the whole thyme sprigs and trickle over the olive oil. Roast the vegetables for 1 hour.Add the butter beans and ground allspice to the roasting tray and mix well, making sure that any dry parts are well coated in olive oil. Bake for a further 30 minutes.Cut the stem ends off the green beans. Cook in a pan of boiling salted water for 4 minutes. Remove and refresh in a bowl of iced water.Fold the green beans into the roasted vegetables. Season with salt and pepper and serve. Preheat the oven to 200C/180C Fan /Gas 6. Preheat the oven to 200C/180C Fan /Gas 6. Transfer the onion and other vegetables to a roasting tin with the whole thyme sprigs and trickle over the olive oil. Roast the vegetables for 1 hour. Transfer the onion and other vegetables to a roasting tin with the whole thyme sprigs and trickle over the olive oil. Roast the vegetables for 1 hour. Add the butter beans and ground allspice to the roasting tray and mix well, making sure that any dry parts are well coated in olive oil. Bake for a further 30 minutes. Add the butter beans and ground allspice to the roasting tray and mix well, making sure that any dry parts are well coated in olive oil. Bake for a further 30 minutes. Cut the stem ends off the green beans. Cook in a pan of boiling salted water for 4 minutes. Remove and refresh in a bowl of iced water. Cut the stem ends off the green beans. Cook in a pan of boiling salted water for 4 minutes. Remove and refresh in a bowl of iced water. Fold the green beans into the roasted vegetables. Season with salt and pepper and serve. Fold the green beans into the roasted vegetables. Season with salt and pepper and serve. | {
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"title": "Lokanta stew recipe",
"content": "An average of 4.2 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lokanta_stew_91668_16x9.jpg A lokanta or 'tradesmen's restaurant' is where you can find delicious home-cooked style food in Turkey – such as this healthy, vegan, roasted vegetable stew with butterbeans. 1 large onion, roughly chopped6 peppers, assorted red and yellow, deseeded and quartered400g/14oz tomatoes assorted sizes and colours20 thyme sprigs8 tbsp olive oil2 x 400g tins butter beans2 tsp ground allspice 350g/12oz green beanssalt and freshly ground black pepper 1 large onion, roughly chopped 6 peppers, assorted red and yellow, deseeded and quartered 400g/14oz tomatoes assorted sizes and colours 20 thyme sprigs 8 tbsp olive oil 2 x 400g tins butter beans 2 tsp ground allspice 350g/12oz green beans salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan /Gas 6.Transfer the onion and other vegetables to a roasting tin with the whole thyme sprigs and trickle over the olive oil. Roast the vegetables for 1 hour.Add the butter beans and ground allspice to the roasting tray and mix well, making sure that any dry parts are well coated in olive oil. Bake for a further 30 minutes.Cut the stem ends off the green beans. Cook in a pan of boiling salted water for 4 minutes. Remove and refresh in a bowl of iced water.Fold the green beans into the roasted vegetables. Season with salt and pepper and serve. Preheat the oven to 200C/180C Fan /Gas 6. Preheat the oven to 200C/180C Fan /Gas 6. Transfer the onion and other vegetables to a roasting tin with the whole thyme sprigs and trickle over the olive oil. Roast the vegetables for 1 hour. Transfer the onion and other vegetables to a roasting tin with the whole thyme sprigs and trickle over the olive oil. Roast the vegetables for 1 hour. Add the butter beans and ground allspice to the roasting tray and mix well, making sure that any dry parts are well coated in olive oil. Bake for a further 30 minutes. Add the butter beans and ground allspice to the roasting tray and mix well, making sure that any dry parts are well coated in olive oil. Bake for a further 30 minutes. Cut the stem ends off the green beans. Cook in a pan of boiling salted water for 4 minutes. Remove and refresh in a bowl of iced water. Cut the stem ends off the green beans. Cook in a pan of boiling salted water for 4 minutes. Remove and refresh in a bowl of iced water. Fold the green beans into the roasted vegetables. Season with salt and pepper and serve. Fold the green beans into the roasted vegetables. Season with salt and pepper and serve."
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} | 885e3c8a5b79fd3d4e6eebef1cfdafcc4dbc497481c1dde6deb89df532d0b380 | Leftover stir fry recipe
An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leftover_stir_fry_14298_16x9.jpg This vegetarian stir fry uses up leftover broccoli stalks and serves them in a spicy chilli bean sauce for a quick and easy dinner that reduces food waste. Serve with rice or noodles alongside. 200g/7oz broccoli stalks (or green beans, sugar-snap peas or any other firm green vegetable), sliced1 carrot, peeled and cut into long batons2½ tbsp vegetable oil100g/3½oz firm tofu, cut into batons1 large red chilli, finely sliced2 pickled jalapeños, finely sliced, or 8–10 pieces of presliced jalapeños (depending on how spicy you like your food)2 garlic cloves, finely sliced 200g/7oz broccoli stalks (or green beans, sugar-snap peas or any other firm green vegetable), sliced 1 carrot, peeled and cut into long batons 2½ tbsp vegetable oil 100g/3½oz firm tofu, cut into batons 1 large red chilli, finely sliced 2 pickled jalapeños, finely sliced, or 8–10 pieces of presliced jalapeños (depending on how spicy you like your food) 2 garlic cloves, finely sliced 1 tsp chilli bean sauce (toban jiang)1 tsp rice vinegar1 tsp sugar1 tbsp light soy sauce1 tbsp hoisin sauce100ml/3½fl oz vegetable stock1 tsp sesame oil 1 tsp chilli bean sauce (toban jiang) 1 tsp rice vinegar 1 tsp sugar 1 tbsp light soy sauce 1 tbsp hoisin sauce 100ml/3½fl oz vegetable stock 1 tsp sesame oil Method Blanch the broccoli and carrot in boiling water in a wok for 1–2 minutes. Drain in a sieve and then place in a bowl of cold water. Heat 1 tablespoon of vegetable oil in a large frying pan over a medium heat. Fry the tofu for 5–6 minutes until golden brown on each side, turning the tofu carefully so as not to break the batons.Get all the remaining stir fry ingredients prepared and have them close by ready for cooking.To make the sauce, mix all of the ingredients together in a small bowl. Heat the remaining vegetable oil in a wok over a medium heat. When smoking hot, add the chilli, jalapeños and garlic to the wok and stir-fry until golden brown. Turn the heat up to high and, once smoking hot again, add the broccoli and carrot and continue to stir-fry for 30 seconds before adding the tofu. Bring the wok to a high heat, making sure it is smoking hot before pouring the sauce in. Bring to a vigorous boil. Stir-fry for a further minute and then serve. Blanch the broccoli and carrot in boiling water in a wok for 1–2 minutes. Drain in a sieve and then place in a bowl of cold water. Blanch the broccoli and carrot in boiling water in a wok for 1–2 minutes. Drain in a sieve and then place in a bowl of cold water. Heat 1 tablespoon of vegetable oil in a large frying pan over a medium heat. Fry the tofu for 5–6 minutes until golden brown on each side, turning the tofu carefully so as not to break the batons. Heat 1 tablespoon of vegetable oil in a large frying pan over a medium heat. Fry the tofu for 5–6 minutes until golden brown on each side, turning the tofu carefully so as not to break the batons. Get all the remaining stir fry ingredients prepared and have them close by ready for cooking. Get all the remaining stir fry ingredients prepared and have them close by ready for cooking. To make the sauce, mix all of the ingredients together in a small bowl. To make the sauce, mix all of the ingredients together in a small bowl. Heat the remaining vegetable oil in a wok over a medium heat. When smoking hot, add the chilli, jalapeños and garlic to the wok and stir-fry until golden brown. Turn the heat up to high and, once smoking hot again, add the broccoli and carrot and continue to stir-fry for 30 seconds before adding the tofu. Bring the wok to a high heat, making sure it is smoking hot before pouring the sauce in. Bring to a vigorous boil. Stir-fry for a further minute and then serve. Heat the remaining vegetable oil in a wok over a medium heat. When smoking hot, add the chilli, jalapeños and garlic to the wok and stir-fry until golden brown. Turn the heat up to high and, once smoking hot again, add the broccoli and carrot and continue to stir-fry for 30 seconds before adding the tofu. Bring the wok to a high heat, making sure it is smoking hot before pouring the sauce in. Bring to a vigorous boil. Stir-fry for a further minute and then serve. | {
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"title": "Leftover stir fry 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/leftover_stir_fry_14298_16x9.jpg This vegetarian stir fry uses up leftover broccoli stalks and serves them in a spicy chilli bean sauce for a quick and easy dinner that reduces food waste. Serve with rice or noodles alongside. 200g/7oz broccoli stalks (or green beans, sugar-snap peas or any other firm green vegetable), sliced1 carrot, peeled and cut into long batons2½ tbsp vegetable oil100g/3½oz firm tofu, cut into batons1 large red chilli, finely sliced2 pickled jalapeños, finely sliced, or 8–10 pieces of presliced jalapeños (depending on how spicy you like your food)2 garlic cloves, finely sliced 200g/7oz broccoli stalks (or green beans, sugar-snap peas or any other firm green vegetable), sliced 1 carrot, peeled and cut into long batons 2½ tbsp vegetable oil 100g/3½oz firm tofu, cut into batons 1 large red chilli, finely sliced 2 pickled jalapeños, finely sliced, or 8–10 pieces of presliced jalapeños (depending on how spicy you like your food) 2 garlic cloves, finely sliced 1 tsp chilli bean sauce (toban jiang)1 tsp rice vinegar1 tsp sugar1 tbsp light soy sauce1 tbsp hoisin sauce100ml/3½fl oz vegetable stock1 tsp sesame oil 1 tsp chilli bean sauce (toban jiang) 1 tsp rice vinegar 1 tsp sugar 1 tbsp light soy sauce 1 tbsp hoisin sauce 100ml/3½fl oz vegetable stock 1 tsp sesame oil Method Blanch the broccoli and carrot in boiling water in a wok for 1–2 minutes. Drain in a sieve and then place in a bowl of cold water. Heat 1 tablespoon of vegetable oil in a large frying pan over a medium heat. Fry the tofu for 5–6 minutes until golden brown on each side, turning the tofu carefully so as not to break the batons.Get all the remaining stir fry ingredients prepared and have them close by ready for cooking.To make the sauce, mix all of the ingredients together in a small bowl. Heat the remaining vegetable oil in a wok over a medium heat. When smoking hot, add the chilli, jalapeños and garlic to the wok and stir-fry until golden brown. Turn the heat up to high and, once smoking hot again, add the broccoli and carrot and continue to stir-fry for 30 seconds before adding the tofu. Bring the wok to a high heat, making sure it is smoking hot before pouring the sauce in. Bring to a vigorous boil. Stir-fry for a further minute and then serve. Blanch the broccoli and carrot in boiling water in a wok for 1–2 minutes. Drain in a sieve and then place in a bowl of cold water. Blanch the broccoli and carrot in boiling water in a wok for 1–2 minutes. Drain in a sieve and then place in a bowl of cold water. Heat 1 tablespoon of vegetable oil in a large frying pan over a medium heat. Fry the tofu for 5–6 minutes until golden brown on each side, turning the tofu carefully so as not to break the batons. Heat 1 tablespoon of vegetable oil in a large frying pan over a medium heat. Fry the tofu for 5–6 minutes until golden brown on each side, turning the tofu carefully so as not to break the batons. Get all the remaining stir fry ingredients prepared and have them close by ready for cooking. Get all the remaining stir fry ingredients prepared and have them close by ready for cooking. To make the sauce, mix all of the ingredients together in a small bowl. To make the sauce, mix all of the ingredients together in a small bowl. Heat the remaining vegetable oil in a wok over a medium heat. When smoking hot, add the chilli, jalapeños and garlic to the wok and stir-fry until golden brown. Turn the heat up to high and, once smoking hot again, add the broccoli and carrot and continue to stir-fry for 30 seconds before adding the tofu. Bring the wok to a high heat, making sure it is smoking hot before pouring the sauce in. Bring to a vigorous boil. Stir-fry for a further minute and then serve. Heat the remaining vegetable oil in a wok over a medium heat. When smoking hot, add the chilli, jalapeños and garlic to the wok and stir-fry until golden brown. Turn the heat up to high and, once smoking hot again, add the broccoli and carrot and continue to stir-fry for 30 seconds before adding the tofu. Bring the wok to a high heat, making sure it is smoking hot before pouring the sauce in. Bring to a vigorous boil. Stir-fry for a further minute and then serve."
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} | f7d99d3485d761aebfa9c5909a4d4d9458050dd4fdaaadb97f76e91dca615d18 | Jumbo couscous salad recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jumbo_couscous_salad_23940_16x9.jpg The Hairy Bikers do everything big, so why wouldn't they choose big couscous? This salad is hearty and filling, with chargrilled broccoli and tender broad beans. 300ml/10fl oz vegetable stock2 tsp olive oil100g/3½oz giant couscous200g/7oz broccoli100g/3½oz peas100g/3½oz broad beans, podded100g/3½oz salad leaves4 spring onions, halved length ways2–4 tbsp mint (or any soft herbs, such as tarragon) 300ml/10fl oz vegetable stock 2 tsp olive oil 100g/3½oz giant couscous 200g/7oz broccoli 100g/3½oz peas 100g/3½oz broad beans, podded 100g/3½oz salad leaves 4 spring onions, halved length ways 2–4 tbsp mint (or any soft herbs, such as tarragon) 100ml/3½fl oz plain yoghurtpinch saffron½ tsp runny honeypinch caster sugar1 tbsp mint (or any soft herbs, such as tarragon)sea salt and freshly ground black pepper 100ml/3½fl oz plain yoghurt pinch saffron ½ tsp runny honey pinch caster sugar 1 tbsp mint (or any soft herbs, such as tarragon) sea salt and freshly ground black pepper Method Preheat a barbecue or grill to it's highest setting.Pour the vegetable stock into a saucepan and bring to the boil.Heat 1 teaspoon oil in a frying pan over a medium heat and toast the couscous for a couple of minutes. Tip into a large bowl and add the hot vegetable stock. Cover with cling film and allow to stand for 5–10 minutes.Bring a large saucepan of salted water to the boil and blanch the broccoli, peas and broad beans for a couple of minutes and refresh in ice-cold water. Remove the broccoli from the water, drain and toss in a bowl with the spring onions and 1 teaspoon oil. Place onto the barbeque or under the grill and char on all sides. Remove from the grill and set aside until ready to serve.To make the dressing, place all the ingredients in a medium glass bowl and mix well. Scatter the leaves onto a serving platter and dress with the couscous, broccoli, peas, broad beans, spring onions and herbs. Top with the dressing and serve. Preheat a barbecue or grill to it's highest setting. Preheat a barbecue or grill to it's highest setting. Pour the vegetable stock into a saucepan and bring to the boil. Pour the vegetable stock into a saucepan and bring to the boil. Heat 1 teaspoon oil in a frying pan over a medium heat and toast the couscous for a couple of minutes. Tip into a large bowl and add the hot vegetable stock. Cover with cling film and allow to stand for 5–10 minutes. Heat 1 teaspoon oil in a frying pan over a medium heat and toast the couscous for a couple of minutes. Tip into a large bowl and add the hot vegetable stock. Cover with cling film and allow to stand for 5–10 minutes. Bring a large saucepan of salted water to the boil and blanch the broccoli, peas and broad beans for a couple of minutes and refresh in ice-cold water. Bring a large saucepan of salted water to the boil and blanch the broccoli, peas and broad beans for a couple of minutes and refresh in ice-cold water. Remove the broccoli from the water, drain and toss in a bowl with the spring onions and 1 teaspoon oil. Place onto the barbeque or under the grill and char on all sides. Remove from the grill and set aside until ready to serve. Remove the broccoli from the water, drain and toss in a bowl with the spring onions and 1 teaspoon oil. Place onto the barbeque or under the grill and char on all sides. Remove from the grill and set aside until ready to serve. To make the dressing, place all the ingredients in a medium glass bowl and mix well. To make the dressing, place all the ingredients in a medium glass bowl and mix well. Scatter the leaves onto a serving platter and dress with the couscous, broccoli, peas, broad beans, spring onions and herbs. Top with the dressing and serve. Scatter the leaves onto a serving platter and dress with the couscous, broccoli, peas, broad beans, spring onions and herbs. Top with the dressing and serve. | {
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"title": "Jumbo couscous salad 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/jumbo_couscous_salad_23940_16x9.jpg The Hairy Bikers do everything big, so why wouldn't they choose big couscous? This salad is hearty and filling, with chargrilled broccoli and tender broad beans. 300ml/10fl oz vegetable stock2 tsp olive oil100g/3½oz giant couscous200g/7oz broccoli100g/3½oz peas100g/3½oz broad beans, podded100g/3½oz salad leaves4 spring onions, halved length ways2–4 tbsp mint (or any soft herbs, such as tarragon) 300ml/10fl oz vegetable stock 2 tsp olive oil 100g/3½oz giant couscous 200g/7oz broccoli 100g/3½oz peas 100g/3½oz broad beans, podded 100g/3½oz salad leaves 4 spring onions, halved length ways 2–4 tbsp mint (or any soft herbs, such as tarragon) 100ml/3½fl oz plain yoghurtpinch saffron½ tsp runny honeypinch caster sugar1 tbsp mint (or any soft herbs, such as tarragon)sea salt and freshly ground black pepper 100ml/3½fl oz plain yoghurt pinch saffron ½ tsp runny honey pinch caster sugar 1 tbsp mint (or any soft herbs, such as tarragon) sea salt and freshly ground black pepper Method Preheat a barbecue or grill to it's highest setting.Pour the vegetable stock into a saucepan and bring to the boil.Heat 1 teaspoon oil in a frying pan over a medium heat and toast the couscous for a couple of minutes. Tip into a large bowl and add the hot vegetable stock. Cover with cling film and allow to stand for 5–10 minutes.Bring a large saucepan of salted water to the boil and blanch the broccoli, peas and broad beans for a couple of minutes and refresh in ice-cold water. Remove the broccoli from the water, drain and toss in a bowl with the spring onions and 1 teaspoon oil. Place onto the barbeque or under the grill and char on all sides. Remove from the grill and set aside until ready to serve.To make the dressing, place all the ingredients in a medium glass bowl and mix well. Scatter the leaves onto a serving platter and dress with the couscous, broccoli, peas, broad beans, spring onions and herbs. Top with the dressing and serve. Preheat a barbecue or grill to it's highest setting. Preheat a barbecue or grill to it's highest setting. Pour the vegetable stock into a saucepan and bring to the boil. Pour the vegetable stock into a saucepan and bring to the boil. Heat 1 teaspoon oil in a frying pan over a medium heat and toast the couscous for a couple of minutes. Tip into a large bowl and add the hot vegetable stock. Cover with cling film and allow to stand for 5–10 minutes. Heat 1 teaspoon oil in a frying pan over a medium heat and toast the couscous for a couple of minutes. Tip into a large bowl and add the hot vegetable stock. Cover with cling film and allow to stand for 5–10 minutes. Bring a large saucepan of salted water to the boil and blanch the broccoli, peas and broad beans for a couple of minutes and refresh in ice-cold water. Bring a large saucepan of salted water to the boil and blanch the broccoli, peas and broad beans for a couple of minutes and refresh in ice-cold water. Remove the broccoli from the water, drain and toss in a bowl with the spring onions and 1 teaspoon oil. Place onto the barbeque or under the grill and char on all sides. Remove from the grill and set aside until ready to serve. Remove the broccoli from the water, drain and toss in a bowl with the spring onions and 1 teaspoon oil. Place onto the barbeque or under the grill and char on all sides. Remove from the grill and set aside until ready to serve. To make the dressing, place all the ingredients in a medium glass bowl and mix well. To make the dressing, place all the ingredients in a medium glass bowl and mix well. Scatter the leaves onto a serving platter and dress with the couscous, broccoli, peas, broad beans, spring onions and herbs. Top with the dressing and serve. Scatter the leaves onto a serving platter and dress with the couscous, broccoli, peas, broad beans, spring onions and herbs. Top with the dressing and serve."
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} | 335e0503395633b778659644acd8ae8a6aff2cf519a0482546cdbcae58638639 | Broad bean and runner bean risotto recipe
An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broad_bean_and_runner_93551_16x9.jpg This is a wonderful summer dish and perfect for using up a glut of runner beans. This recipe cuts out all the usual stirring in a risotto making it really easy too. 150g/5½oz runner beansdash olive oil1 large onion, finely chopped300g/10½oz risotto rice1 litre/1¾ pints vegetable stock 3 tbsp mascarpone (optional)50g/2oz parmesan (or similar vegetarian hard cheese), finely grated, plus extra to serve200g/7oz cooked broad beans3 knobs buttersalt and freshly ground black pepper1 heaped tbsp chopped fresh herbs (a mixture of chervil, tarragon, chives and flatleaf parsley) 150g/5½oz runner beans dash olive oil 1 large onion, finely chopped 300g/10½oz risotto rice 1 litre/1¾ pints vegetable stock 3 tbsp mascarpone (optional) 50g/2oz parmesan (or similar vegetarian hard cheese), finely grated, plus extra to serve 200g/7oz cooked broad beans 3 knobs butter salt and freshly ground black pepper 1 heaped tbsp chopped fresh herbs (a mixture of chervil, tarragon, chives and flatleaf parsley) Method String the runner beans, slice them into 2cm/¾in pieces and cook in a pan of boiling water until tender. Drain and set aside.Heat the olive oil in a large lidded saucepan, then add the onion and cook over a low heat for 3-4 minutes, or until softened. Stir in the rice and cook for a further 2-3 minutes, stirring continuously. Pour over the stock, stir the mixture and cover with the lid. Cook over a low heat for 15-17 minutes, or until the rice is just tender.Stir in the mascarpone (if using), parmesan, butter, broad beans and runner beans and season, to taste, with salt and freshly ground black pepper. Sprinkle over the herbs to serve. String the runner beans, slice them into 2cm/¾in pieces and cook in a pan of boiling water until tender. Drain and set aside. String the runner beans, slice them into 2cm/¾in pieces and cook in a pan of boiling water until tender. Drain and set aside. Heat the olive oil in a large lidded saucepan, then add the onion and cook over a low heat for 3-4 minutes, or until softened. Heat the olive oil in a large lidded saucepan, then add the onion and cook over a low heat for 3-4 minutes, or until softened. Stir in the rice and cook for a further 2-3 minutes, stirring continuously. Stir in the rice and cook for a further 2-3 minutes, stirring continuously. Pour over the stock, stir the mixture and cover with the lid. Cook over a low heat for 15-17 minutes, or until the rice is just tender. Pour over the stock, stir the mixture and cover with the lid. Cook over a low heat for 15-17 minutes, or until the rice is just tender. Stir in the mascarpone (if using), parmesan, butter, broad beans and runner beans and season, to taste, with salt and freshly ground black pepper. Sprinkle over the herbs to serve. Stir in the mascarpone (if using), parmesan, butter, broad beans and runner beans and season, to taste, with salt and freshly ground black pepper. Sprinkle over the herbs to serve. | {
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"content": "An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broad_bean_and_runner_93551_16x9.jpg This is a wonderful summer dish and perfect for using up a glut of runner beans. This recipe cuts out all the usual stirring in a risotto making it really easy too. 150g/5½oz runner beansdash olive oil1 large onion, finely chopped300g/10½oz risotto rice1 litre/1¾ pints vegetable stock 3 tbsp mascarpone (optional)50g/2oz parmesan (or similar vegetarian hard cheese), finely grated, plus extra to serve200g/7oz cooked broad beans3 knobs buttersalt and freshly ground black pepper1 heaped tbsp chopped fresh herbs (a mixture of chervil, tarragon, chives and flatleaf parsley) 150g/5½oz runner beans dash olive oil 1 large onion, finely chopped 300g/10½oz risotto rice 1 litre/1¾ pints vegetable stock 3 tbsp mascarpone (optional) 50g/2oz parmesan (or similar vegetarian hard cheese), finely grated, plus extra to serve 200g/7oz cooked broad beans 3 knobs butter salt and freshly ground black pepper 1 heaped tbsp chopped fresh herbs (a mixture of chervil, tarragon, chives and flatleaf parsley) Method String the runner beans, slice them into 2cm/¾in pieces and cook in a pan of boiling water until tender. Drain and set aside.Heat the olive oil in a large lidded saucepan, then add the onion and cook over a low heat for 3-4 minutes, or until softened. Stir in the rice and cook for a further 2-3 minutes, stirring continuously. Pour over the stock, stir the mixture and cover with the lid. Cook over a low heat for 15-17 minutes, or until the rice is just tender.Stir in the mascarpone (if using), parmesan, butter, broad beans and runner beans and season, to taste, with salt and freshly ground black pepper. Sprinkle over the herbs to serve. String the runner beans, slice them into 2cm/¾in pieces and cook in a pan of boiling water until tender. Drain and set aside. String the runner beans, slice them into 2cm/¾in pieces and cook in a pan of boiling water until tender. Drain and set aside. Heat the olive oil in a large lidded saucepan, then add the onion and cook over a low heat for 3-4 minutes, or until softened. Heat the olive oil in a large lidded saucepan, then add the onion and cook over a low heat for 3-4 minutes, or until softened. Stir in the rice and cook for a further 2-3 minutes, stirring continuously. Stir in the rice and cook for a further 2-3 minutes, stirring continuously. Pour over the stock, stir the mixture and cover with the lid. Cook over a low heat for 15-17 minutes, or until the rice is just tender. Pour over the stock, stir the mixture and cover with the lid. Cook over a low heat for 15-17 minutes, or until the rice is just tender. Stir in the mascarpone (if using), parmesan, butter, broad beans and runner beans and season, to taste, with salt and freshly ground black pepper. Sprinkle over the herbs to serve. Stir in the mascarpone (if using), parmesan, butter, broad beans and runner beans and season, to taste, with salt and freshly ground black pepper. Sprinkle over the herbs to serve."
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} | 7cac071a94bd230004fc3d997840e299dcbe81388a9919a324204c882d6052c4 | Vegan Buddha bowl recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gado_gado-inspired_21166_16x9.jpg This vegan Buddha bowl is a brightly coloured visual feast. Wherever you go in Indonesia, you will always find gado gado on the menu, although the ingredients vary enormously. This Buddha bowl takes inspiration from the colours and flavours. Each serving provides 654 kcal, 37g protein, 31g carbohydrates (of which 21g sugars), 40g fat (of which 15g saturates), 13g fibre and 2.3g salt. 50g/1¾oz raw, skinned peanuts, chopped 2 tbsp peanut butter (smooth or crunchy)2 tbsp tamari 2 small dried bird’s-eye chillies½ lime, juice only1 garlic clove1 tbsp brown sugar 150ml/5fl oz full-fat coconut milk 50g/1¾oz raw, skinned peanuts, chopped 2 tbsp peanut butter (smooth or crunchy) 2 tbsp tamari 2 small dried bird’s-eye chillies ½ lime, juice only 1 garlic clove 1 tbsp brown sugar 150ml/5fl oz full-fat coconut milk 200g/7oz tempeh, cut into 2cm/¾in squares50g/1¾oz beansprouts150g/5½oz green beans, sliced ½ head of curly lettuce, leaves separated 60g/2¼oz radishes (3–4 radishes), cut into thin julienne strips1 carrot, peeled and cut into thin julienne strips½ cucumber, cut into thin julienne strips 200g/7oz tempeh, cut into 2cm/¾in squares 50g/1¾oz beansprouts 150g/5½oz green beans, sliced ½ head of curly lettuce, leaves separated 60g/2¼oz radishes (3–4 radishes), cut into thin julienne strips 1 carrot, peeled and cut into thin julienne strips ½ cucumber, cut into thin julienne strips 1 small fresh red chilli, finely sliced2–3 sprigs of fresh coriander ½ lime, cut into 2 wedges 1 small fresh red chilli, finely sliced 2–3 sprigs of fresh coriander ½ lime, cut into 2 wedges Method For the gado gado sauce, set aside 1 teaspoon of the peanuts to garnish, then put all of the remaining ingredients into a food processor and blitz for around 30 seconds until combined.Put the tempeh in a bowl, add half of the gado gado sauce and leave to marinate for at least 5 minutes.Layer the beansprouts and green beans in a steamer and steam for 3–4 minutes: they should still be crunchy. Heat a small pan over a medium heat and fry the marinated tempeh for around 5 minutes on each side, until golden brown.Divide the lettuce between two bowls, then add a layer of the raw radishes, carrots and cucumber, then the steamed beans and beansprouts, then the fried tempeh.Garnish with the sliced chilli and the reserved chopped peanuts, drizzle over the remaining gado gado sauce and finish with a sprig of fresh coriander and a lime wedge to squeeze over. For the gado gado sauce, set aside 1 teaspoon of the peanuts to garnish, then put all of the remaining ingredients into a food processor and blitz for around 30 seconds until combined. For the gado gado sauce, set aside 1 teaspoon of the peanuts to garnish, then put all of the remaining ingredients into a food processor and blitz for around 30 seconds until combined. Put the tempeh in a bowl, add half of the gado gado sauce and leave to marinate for at least 5 minutes. Put the tempeh in a bowl, add half of the gado gado sauce and leave to marinate for at least 5 minutes. Layer the beansprouts and green beans in a steamer and steam for 3–4 minutes: they should still be crunchy. Layer the beansprouts and green beans in a steamer and steam for 3–4 minutes: they should still be crunchy. Heat a small pan over a medium heat and fry the marinated tempeh for around 5 minutes on each side, until golden brown. Heat a small pan over a medium heat and fry the marinated tempeh for around 5 minutes on each side, until golden brown. Divide the lettuce between two bowls, then add a layer of the raw radishes, carrots and cucumber, then the steamed beans and beansprouts, then the fried tempeh. Divide the lettuce between two bowls, then add a layer of the raw radishes, carrots and cucumber, then the steamed beans and beansprouts, then the fried tempeh. Garnish with the sliced chilli and the reserved chopped peanuts, drizzle over the remaining gado gado sauce and finish with a sprig of fresh coriander and a lime wedge to squeeze over. Garnish with the sliced chilli and the reserved chopped peanuts, drizzle over the remaining gado gado sauce and finish with a sprig of fresh coriander and a lime wedge to squeeze over. Recipe tips Instead of pouring the gado gado sauce over the vegetables, you can serve it separately in a small bowl. | {
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"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gado_gado-inspired_21166_16x9.jpg This vegan Buddha bowl is a brightly coloured visual feast. Wherever you go in Indonesia, you will always find gado gado on the menu, although the ingredients vary enormously. This Buddha bowl takes inspiration from the colours and flavours. Each serving provides 654 kcal, 37g protein, 31g carbohydrates (of which 21g sugars), 40g fat (of which 15g saturates), 13g fibre and 2.3g salt. 50g/1¾oz raw, skinned peanuts, chopped 2 tbsp peanut butter (smooth or crunchy)2 tbsp tamari 2 small dried bird’s-eye chillies½ lime, juice only1 garlic clove1 tbsp brown sugar 150ml/5fl oz full-fat coconut milk 50g/1¾oz raw, skinned peanuts, chopped 2 tbsp peanut butter (smooth or crunchy) 2 tbsp tamari 2 small dried bird’s-eye chillies ½ lime, juice only 1 garlic clove 1 tbsp brown sugar 150ml/5fl oz full-fat coconut milk 200g/7oz tempeh, cut into 2cm/¾in squares50g/1¾oz beansprouts150g/5½oz green beans, sliced ½ head of curly lettuce, leaves separated 60g/2¼oz radishes (3–4 radishes), cut into thin julienne strips1 carrot, peeled and cut into thin julienne strips½ cucumber, cut into thin julienne strips 200g/7oz tempeh, cut into 2cm/¾in squares 50g/1¾oz beansprouts 150g/5½oz green beans, sliced ½ head of curly lettuce, leaves separated 60g/2¼oz radishes (3–4 radishes), cut into thin julienne strips 1 carrot, peeled and cut into thin julienne strips ½ cucumber, cut into thin julienne strips 1 small fresh red chilli, finely sliced2–3 sprigs of fresh coriander ½ lime, cut into 2 wedges 1 small fresh red chilli, finely sliced 2–3 sprigs of fresh coriander ½ lime, cut into 2 wedges Method For the gado gado sauce, set aside 1 teaspoon of the peanuts to garnish, then put all of the remaining ingredients into a food processor and blitz for around 30 seconds until combined.Put the tempeh in a bowl, add half of the gado gado sauce and leave to marinate for at least 5 minutes.Layer the beansprouts and green beans in a steamer and steam for 3–4 minutes: they should still be crunchy. Heat a small pan over a medium heat and fry the marinated tempeh for around 5 minutes on each side, until golden brown.Divide the lettuce between two bowls, then add a layer of the raw radishes, carrots and cucumber, then the steamed beans and beansprouts, then the fried tempeh.Garnish with the sliced chilli and the reserved chopped peanuts, drizzle over the remaining gado gado sauce and finish with a sprig of fresh coriander and a lime wedge to squeeze over. For the gado gado sauce, set aside 1 teaspoon of the peanuts to garnish, then put all of the remaining ingredients into a food processor and blitz for around 30 seconds until combined. For the gado gado sauce, set aside 1 teaspoon of the peanuts to garnish, then put all of the remaining ingredients into a food processor and blitz for around 30 seconds until combined. Put the tempeh in a bowl, add half of the gado gado sauce and leave to marinate for at least 5 minutes. Put the tempeh in a bowl, add half of the gado gado sauce and leave to marinate for at least 5 minutes. Layer the beansprouts and green beans in a steamer and steam for 3–4 minutes: they should still be crunchy. Layer the beansprouts and green beans in a steamer and steam for 3–4 minutes: they should still be crunchy. Heat a small pan over a medium heat and fry the marinated tempeh for around 5 minutes on each side, until golden brown. Heat a small pan over a medium heat and fry the marinated tempeh for around 5 minutes on each side, until golden brown. Divide the lettuce between two bowls, then add a layer of the raw radishes, carrots and cucumber, then the steamed beans and beansprouts, then the fried tempeh. Divide the lettuce between two bowls, then add a layer of the raw radishes, carrots and cucumber, then the steamed beans and beansprouts, then the fried tempeh. Garnish with the sliced chilli and the reserved chopped peanuts, drizzle over the remaining gado gado sauce and finish with a sprig of fresh coriander and a lime wedge to squeeze over. Garnish with the sliced chilli and the reserved chopped peanuts, drizzle over the remaining gado gado sauce and finish with a sprig of fresh coriander and a lime wedge to squeeze over. Recipe tips Instead of pouring the gado gado sauce over the vegetables, you can serve it separately in a small bowl."
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} | 50d2c7b7dea693de467897b1682620eacedeb7951893a4a89a468fe1b822befc | Oyster sauce chicken with Chinese leaf recipe
An average of 4.9 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oyster_sauce_chicken_65089_16x9.jpg A quick and easy Chinese stir-fry that is full of flavour and perfect as a midweek meal. 300g/10½oz chicken thighs, boneless and skin removed, cut into 1cm/½in stripspinch saltpinch ground white pepper1 tbsp oyster sauce1 tbsp cornflour 300g/10½oz chicken thighs, boneless and skin removed, cut into 1cm/½in strips pinch salt pinch ground white pepper 1 tbsp oyster sauce 1 tbsp cornflour 2 tbsp rapeseed oil1 garlic clove, finely chopped2.5cm/1in piece fresh root ginger, peeled and grated1 red chilli, seeds removed and finely chopped1 tbsp Shaoxing rice wine or dry sherry150g/5½oz Chinese leaf, sliced into 5cm/2in chunks 2 tbsp rapeseed oil 1 garlic clove, finely chopped 2.5cm/1in piece fresh root ginger, peeled and grated 1 red chilli, seeds removed and finely chopped 1 tbsp Shaoxing rice wine or dry sherry 150g/5½oz Chinese leaf, sliced into 5cm/2in chunks 50ml/2fl oz vegetable stock2 tbsp tamari or low-sodium light soy sauce1 tsp toasted sesame oil 50ml/2fl oz vegetable stock 2 tbsp tamari or low-sodium light soy sauce 1 tsp toasted sesame oil 2 spring onions, sliced diagonally, to garnish150g/5½oz green beans, cooked, to garnishfreshly cooked jasmine rice, to serve 2 spring onions, sliced diagonally, to garnish 150g/5½oz green beans, cooked, to garnish freshly cooked jasmine rice, to serve Method To make the chicken, put the chicken and all of the other ingredients in a bowl and turn to coat thoroughly. Set aside. To make the stir-fry, heat a wok over a high heat until smoking. Add 1 tablespoon of the rapeseed oil and swirl. Add the garlic, ginger and chilli and stir-fry for a few seconds, then add the chicken. Stir-fry the chicken for 2 minutes until it starts to caramelise and turn opaque. Add the rice wine and deglaze the wok. Cook for another 2 minutes until the chicken is cooked through. Spoon out this mixture into a bowl. Reheat the wok over a high heat until smoking, then add the remaining rapeseed oil and swirl. Add the Chinese leaf and stir-fry for 1 minute, then add about 2 tablespoons of cold water to help create some steam to cook the leaves. Pour in all the sauce ingredients and bring to the boil. Once the Chinese leaf has wilted, spoon out onto warmed plates, top with the chicken and garnish with the spring onions and green beans. Serve immediately with jasmine rice. To make the chicken, put the chicken and all of the other ingredients in a bowl and turn to coat thoroughly. Set aside. To make the chicken, put the chicken and all of the other ingredients in a bowl and turn to coat thoroughly. Set aside. To make the stir-fry, heat a wok over a high heat until smoking. Add 1 tablespoon of the rapeseed oil and swirl. Add the garlic, ginger and chilli and stir-fry for a few seconds, then add the chicken. Stir-fry the chicken for 2 minutes until it starts to caramelise and turn opaque. Add the rice wine and deglaze the wok. Cook for another 2 minutes until the chicken is cooked through. Spoon out this mixture into a bowl. To make the stir-fry, heat a wok over a high heat until smoking. Add 1 tablespoon of the rapeseed oil and swirl. Add the garlic, ginger and chilli and stir-fry for a few seconds, then add the chicken. Stir-fry the chicken for 2 minutes until it starts to caramelise and turn opaque. Add the rice wine and deglaze the wok. Cook for another 2 minutes until the chicken is cooked through. Spoon out this mixture into a bowl. Reheat the wok over a high heat until smoking, then add the remaining rapeseed oil and swirl. Add the Chinese leaf and stir-fry for 1 minute, then add about 2 tablespoons of cold water to help create some steam to cook the leaves. Reheat the wok over a high heat until smoking, then add the remaining rapeseed oil and swirl. Add the Chinese leaf and stir-fry for 1 minute, then add about 2 tablespoons of cold water to help create some steam to cook the leaves. Pour in all the sauce ingredients and bring to the boil. Once the Chinese leaf has wilted, spoon out onto warmed plates, top with the chicken and garnish with the spring onions and green beans. Serve immediately with jasmine rice. Pour in all the sauce ingredients and bring to the boil. Once the Chinese leaf has wilted, spoon out onto warmed plates, top with the chicken and garnish with the spring onions and green beans. Serve immediately with jasmine rice. Recipe tips If you’re vegan, Ching recommends using firm tofu instead of chicken, and says that vegetarian oyster sauce would be “equally delish.” | {
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"content": "An average of 4.9 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oyster_sauce_chicken_65089_16x9.jpg A quick and easy Chinese stir-fry that is full of flavour and perfect as a midweek meal. 300g/10½oz chicken thighs, boneless and skin removed, cut into 1cm/½in stripspinch saltpinch ground white pepper1 tbsp oyster sauce1 tbsp cornflour 300g/10½oz chicken thighs, boneless and skin removed, cut into 1cm/½in strips pinch salt pinch ground white pepper 1 tbsp oyster sauce 1 tbsp cornflour 2 tbsp rapeseed oil1 garlic clove, finely chopped2.5cm/1in piece fresh root ginger, peeled and grated1 red chilli, seeds removed and finely chopped1 tbsp Shaoxing rice wine or dry sherry150g/5½oz Chinese leaf, sliced into 5cm/2in chunks 2 tbsp rapeseed oil 1 garlic clove, finely chopped 2.5cm/1in piece fresh root ginger, peeled and grated 1 red chilli, seeds removed and finely chopped 1 tbsp Shaoxing rice wine or dry sherry 150g/5½oz Chinese leaf, sliced into 5cm/2in chunks 50ml/2fl oz vegetable stock2 tbsp tamari or low-sodium light soy sauce1 tsp toasted sesame oil 50ml/2fl oz vegetable stock 2 tbsp tamari or low-sodium light soy sauce 1 tsp toasted sesame oil 2 spring onions, sliced diagonally, to garnish150g/5½oz green beans, cooked, to garnishfreshly cooked jasmine rice, to serve 2 spring onions, sliced diagonally, to garnish 150g/5½oz green beans, cooked, to garnish freshly cooked jasmine rice, to serve Method To make the chicken, put the chicken and all of the other ingredients in a bowl and turn to coat thoroughly. Set aside. To make the stir-fry, heat a wok over a high heat until smoking. Add 1 tablespoon of the rapeseed oil and swirl. Add the garlic, ginger and chilli and stir-fry for a few seconds, then add the chicken. Stir-fry the chicken for 2 minutes until it starts to caramelise and turn opaque. Add the rice wine and deglaze the wok. Cook for another 2 minutes until the chicken is cooked through. Spoon out this mixture into a bowl. Reheat the wok over a high heat until smoking, then add the remaining rapeseed oil and swirl. Add the Chinese leaf and stir-fry for 1 minute, then add about 2 tablespoons of cold water to help create some steam to cook the leaves. Pour in all the sauce ingredients and bring to the boil. Once the Chinese leaf has wilted, spoon out onto warmed plates, top with the chicken and garnish with the spring onions and green beans. Serve immediately with jasmine rice. To make the chicken, put the chicken and all of the other ingredients in a bowl and turn to coat thoroughly. Set aside. To make the chicken, put the chicken and all of the other ingredients in a bowl and turn to coat thoroughly. Set aside. To make the stir-fry, heat a wok over a high heat until smoking. Add 1 tablespoon of the rapeseed oil and swirl. Add the garlic, ginger and chilli and stir-fry for a few seconds, then add the chicken. Stir-fry the chicken for 2 minutes until it starts to caramelise and turn opaque. Add the rice wine and deglaze the wok. Cook for another 2 minutes until the chicken is cooked through. Spoon out this mixture into a bowl. To make the stir-fry, heat a wok over a high heat until smoking. Add 1 tablespoon of the rapeseed oil and swirl. Add the garlic, ginger and chilli and stir-fry for a few seconds, then add the chicken. Stir-fry the chicken for 2 minutes until it starts to caramelise and turn opaque. Add the rice wine and deglaze the wok. Cook for another 2 minutes until the chicken is cooked through. Spoon out this mixture into a bowl. Reheat the wok over a high heat until smoking, then add the remaining rapeseed oil and swirl. Add the Chinese leaf and stir-fry for 1 minute, then add about 2 tablespoons of cold water to help create some steam to cook the leaves. Reheat the wok over a high heat until smoking, then add the remaining rapeseed oil and swirl. Add the Chinese leaf and stir-fry for 1 minute, then add about 2 tablespoons of cold water to help create some steam to cook the leaves. Pour in all the sauce ingredients and bring to the boil. Once the Chinese leaf has wilted, spoon out onto warmed plates, top with the chicken and garnish with the spring onions and green beans. Serve immediately with jasmine rice. Pour in all the sauce ingredients and bring to the boil. Once the Chinese leaf has wilted, spoon out onto warmed plates, top with the chicken and garnish with the spring onions and green beans. Serve immediately with jasmine rice. Recipe tips If you’re vegan, Ching recommends using firm tofu instead of chicken, and says that vegetarian oyster sauce would be “equally delish.”"
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} | d463d5167106ed47876be66f761f58f2a43a12ef4c681fd710c8cee7678f16f4 | Greens with giant couscous and tahini recipe
An average of 3.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greens_with_giant_28962_16x9.jpg Crunchy greens are the perfect foil to the lemon-rich tahini dressing in this substantial, vegan, healthy dinner. Each serving provides 324 kcal, 11g protein, 30g carbohydrates (of which 28g sugars), 15g fat (of which 2g saturates), 12.5g fibre and 3g salt. 130ml/4fl oz hot vegetable stock60g/2¼oz wholewheat giant couscous 130g/4½oz long-stem broccoli 180g/6oz fine green beans, trimmed150g/5½oz kale1 tbsp olive oil½ pomegranate, seeds only, to serve 130ml/4fl oz hot vegetable stock 60g/2¼oz wholewheat giant couscous 130g/4½oz long-stem broccoli 180g/6oz fine green beans, trimmed 150g/5½oz kale 1 tbsp olive oil ½ pomegranate, seeds only, to serve 25g/1oz tahini2 tbsp lemon juice1 tsp sea salt flakes freshly ground black pepper 25g/1oz tahini 2 tbsp lemon juice 1 tsp sea salt flakes freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Pour the stock into a saucepan and bring to the boil.Tip the couscous and hot stock into a small roasting tin and top with the broccoli, beans and kale. Drizzle over the oil, then cover tightly with kitchen foil and bake for 25 minutes.Meanwhile, to make the tahini dressing, whisk the tahini and lemon juice with a tablespoon of water in a small bowl. Stir in the salt and a good pinch of black pepper. Serve the bake on two plates, drizzle over the dressing and scatter over the pomegranate seeds. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Pour the stock into a saucepan and bring to the boil. Pour the stock into a saucepan and bring to the boil. Tip the couscous and hot stock into a small roasting tin and top with the broccoli, beans and kale. Drizzle over the oil, then cover tightly with kitchen foil and bake for 25 minutes. Tip the couscous and hot stock into a small roasting tin and top with the broccoli, beans and kale. Drizzle over the oil, then cover tightly with kitchen foil and bake for 25 minutes. Meanwhile, to make the tahini dressing, whisk the tahini and lemon juice with a tablespoon of water in a small bowl. Stir in the salt and a good pinch of black pepper. Meanwhile, to make the tahini dressing, whisk the tahini and lemon juice with a tablespoon of water in a small bowl. Stir in the salt and a good pinch of black pepper. Serve the bake on two plates, drizzle over the dressing and scatter over the pomegranate seeds. Serve the bake on two plates, drizzle over the dressing and scatter over the pomegranate seeds. | {
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"title": "Greens with giant couscous and tahini recipe",
"content": "An average of 3.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greens_with_giant_28962_16x9.jpg Crunchy greens are the perfect foil to the lemon-rich tahini dressing in this substantial, vegan, healthy dinner. Each serving provides 324 kcal, 11g protein, 30g carbohydrates (of which 28g sugars), 15g fat (of which 2g saturates), 12.5g fibre and 3g salt. 130ml/4fl oz hot vegetable stock60g/2¼oz wholewheat giant couscous 130g/4½oz long-stem broccoli 180g/6oz fine green beans, trimmed150g/5½oz kale1 tbsp olive oil½ pomegranate, seeds only, to serve 130ml/4fl oz hot vegetable stock 60g/2¼oz wholewheat giant couscous 130g/4½oz long-stem broccoli 180g/6oz fine green beans, trimmed 150g/5½oz kale 1 tbsp olive oil ½ pomegranate, seeds only, to serve 25g/1oz tahini2 tbsp lemon juice1 tsp sea salt flakes freshly ground black pepper 25g/1oz tahini 2 tbsp lemon juice 1 tsp sea salt flakes freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Pour the stock into a saucepan and bring to the boil.Tip the couscous and hot stock into a small roasting tin and top with the broccoli, beans and kale. Drizzle over the oil, then cover tightly with kitchen foil and bake for 25 minutes.Meanwhile, to make the tahini dressing, whisk the tahini and lemon juice with a tablespoon of water in a small bowl. Stir in the salt and a good pinch of black pepper. Serve the bake on two plates, drizzle over the dressing and scatter over the pomegranate seeds. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Pour the stock into a saucepan and bring to the boil. Pour the stock into a saucepan and bring to the boil. Tip the couscous and hot stock into a small roasting tin and top with the broccoli, beans and kale. Drizzle over the oil, then cover tightly with kitchen foil and bake for 25 minutes. Tip the couscous and hot stock into a small roasting tin and top with the broccoli, beans and kale. Drizzle over the oil, then cover tightly with kitchen foil and bake for 25 minutes. Meanwhile, to make the tahini dressing, whisk the tahini and lemon juice with a tablespoon of water in a small bowl. Stir in the salt and a good pinch of black pepper. Meanwhile, to make the tahini dressing, whisk the tahini and lemon juice with a tablespoon of water in a small bowl. Stir in the salt and a good pinch of black pepper. Serve the bake on two plates, drizzle over the dressing and scatter over the pomegranate seeds. Serve the bake on two plates, drizzle over the dressing and scatter over the pomegranate seeds."
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} | c51112b960d7dbce966dd136124eb2b1e9af97eae318fe385e5f35db84f421c3 | Caribbean rice and beans recipe
An average of 4.0 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caribbean_rice_and_beans_94186_16x9.jpg This recipe uses the most popular beans in a Caribbean kitchen (black beans and kidney beans), all cooked up in a turmeric paste which adds extra flavour to the soft fluffy rice. Each serving provides 533 kcal, 15g protein, 84g carbohydrates (of which 7g sugars), 12.5g fat (of which 7g saturates), 11g fibre and 1.3g salt. 2 tbsp vegetable oil1 large brown onion, chopped3 spring onions, finely chopped4 garlic cloves, finely choppedthumb-sized piece fresh root ginger, peeled and finely chopped½ Scotch bonnet chilli, seeds removed, finely chopped2 tbsp ground turmeric1 carrot, finely chopped400g tin chopped tomatoes200g tin coconut milk400g tin black beans, drained and rinsed400g tin kidney beans, drained and rinsed1½ tsp sea salt flakes1 tsp freshly ground black pepper500g/1lb 2oz white or brown rice, rinsed5 fresh thyme sprigs1 tbsp butterfresh flatleaf parsley, finely chopped, to garnishsqueeze lemon juice, to serve 2 tbsp vegetable oil 1 large brown onion, chopped 3 spring onions, finely chopped 4 garlic cloves, finely chopped thumb-sized piece fresh root ginger, peeled and finely chopped ½ Scotch bonnet chilli, seeds removed, finely chopped 2 tbsp ground turmeric 1 carrot, finely chopped 400g tin chopped tomatoes 200g tin coconut milk 400g tin black beans, drained and rinsed 400g tin kidney beans, drained and rinsed 1½ tsp sea salt flakes 1 tsp freshly ground black pepper 500g/1lb 2oz white or brown rice, rinsed 5 fresh thyme sprigs 1 tbsp butter fresh flatleaf parsley, finely chopped, to garnish squeeze lemon juice, to serve Method Heat the oil in a large frying pan over a low heat. Add the onion, spring onions, garlic, ginger, Scotch bonnet and turmeric. Fry for 3 minutes, until the onion and garlic are softened. Add the carrot, tomatoes, coconut milk, black beans, kidney beans, salt and pepper and bring to the boil. Add the rice, mix and, if necessary, add more water so the liquid level is just above the rice. Add the thyme and butter and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 25 minutes, or until the water is fully absorbed and the rice cooked through.Garnish with the parsley, add the squeeze of lemon juice and serve. Heat the oil in a large frying pan over a low heat. Add the onion, spring onions, garlic, ginger, Scotch bonnet and turmeric. Fry for 3 minutes, until the onion and garlic are softened. Heat the oil in a large frying pan over a low heat. Add the onion, spring onions, garlic, ginger, Scotch bonnet and turmeric. Fry for 3 minutes, until the onion and garlic are softened. Add the carrot, tomatoes, coconut milk, black beans, kidney beans, salt and pepper and bring to the boil. Add the rice, mix and, if necessary, add more water so the liquid level is just above the rice. Add the thyme and butter and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 25 minutes, or until the water is fully absorbed and the rice cooked through. Add the carrot, tomatoes, coconut milk, black beans, kidney beans, salt and pepper and bring to the boil. Add the rice, mix and, if necessary, add more water so the liquid level is just above the rice. Add the thyme and butter and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 25 minutes, or until the water is fully absorbed and the rice cooked through. Garnish with the parsley, add the squeeze of lemon juice and serve. Garnish with the parsley, add the squeeze of lemon juice and serve. | {
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"title": "Caribbean rice and beans recipe",
"content": "An average of 4.0 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caribbean_rice_and_beans_94186_16x9.jpg This recipe uses the most popular beans in a Caribbean kitchen (black beans and kidney beans), all cooked up in a turmeric paste which adds extra flavour to the soft fluffy rice. Each serving provides 533 kcal, 15g protein, 84g carbohydrates (of which 7g sugars), 12.5g fat (of which 7g saturates), 11g fibre and 1.3g salt. 2 tbsp vegetable oil1 large brown onion, chopped3 spring onions, finely chopped4 garlic cloves, finely choppedthumb-sized piece fresh root ginger, peeled and finely chopped½ Scotch bonnet chilli, seeds removed, finely chopped2 tbsp ground turmeric1 carrot, finely chopped400g tin chopped tomatoes200g tin coconut milk400g tin black beans, drained and rinsed400g tin kidney beans, drained and rinsed1½ tsp sea salt flakes1 tsp freshly ground black pepper500g/1lb 2oz white or brown rice, rinsed5 fresh thyme sprigs1 tbsp butterfresh flatleaf parsley, finely chopped, to garnishsqueeze lemon juice, to serve 2 tbsp vegetable oil 1 large brown onion, chopped 3 spring onions, finely chopped 4 garlic cloves, finely chopped thumb-sized piece fresh root ginger, peeled and finely chopped ½ Scotch bonnet chilli, seeds removed, finely chopped 2 tbsp ground turmeric 1 carrot, finely chopped 400g tin chopped tomatoes 200g tin coconut milk 400g tin black beans, drained and rinsed 400g tin kidney beans, drained and rinsed 1½ tsp sea salt flakes 1 tsp freshly ground black pepper 500g/1lb 2oz white or brown rice, rinsed 5 fresh thyme sprigs 1 tbsp butter fresh flatleaf parsley, finely chopped, to garnish squeeze lemon juice, to serve Method Heat the oil in a large frying pan over a low heat. Add the onion, spring onions, garlic, ginger, Scotch bonnet and turmeric. Fry for 3 minutes, until the onion and garlic are softened. Add the carrot, tomatoes, coconut milk, black beans, kidney beans, salt and pepper and bring to the boil. Add the rice, mix and, if necessary, add more water so the liquid level is just above the rice. Add the thyme and butter and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 25 minutes, or until the water is fully absorbed and the rice cooked through.Garnish with the parsley, add the squeeze of lemon juice and serve. Heat the oil in a large frying pan over a low heat. Add the onion, spring onions, garlic, ginger, Scotch bonnet and turmeric. Fry for 3 minutes, until the onion and garlic are softened. Heat the oil in a large frying pan over a low heat. Add the onion, spring onions, garlic, ginger, Scotch bonnet and turmeric. Fry for 3 minutes, until the onion and garlic are softened. Add the carrot, tomatoes, coconut milk, black beans, kidney beans, salt and pepper and bring to the boil. Add the rice, mix and, if necessary, add more water so the liquid level is just above the rice. Add the thyme and butter and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 25 minutes, or until the water is fully absorbed and the rice cooked through. Add the carrot, tomatoes, coconut milk, black beans, kidney beans, salt and pepper and bring to the boil. Add the rice, mix and, if necessary, add more water so the liquid level is just above the rice. Add the thyme and butter and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 25 minutes, or until the water is fully absorbed and the rice cooked through. Garnish with the parsley, add the squeeze of lemon juice and serve. Garnish with the parsley, add the squeeze of lemon juice and serve."
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} | 165a4447156bc38ff68eaadb077c0ea624df028e4d95dc37936ea4cd3eab19d8 | Vegan chickpea burgers recipe
Vegan kofte burgers An average of 4.6 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/kofte_burgers_89900_16x9.jpg These vegan chickpea burgers freeze well for up to four weeks. Simply wrap each uncooked burger in foil and place in a freezer bag. Cook from frozen, adding an extra 2 minutes on each side. Each serving provides 450 kcal, 20g protein, 48g carbohydrates (of which 2.5g sugars), 16.5g fat (of which 2.5g saturates), 13g fibre and 2.2g salt. 150g/5½oz non-dairy yoghurt, such as unsweetened almond or soy1 tbsp tahini1 garlic clove, finely grated1 tsp fresh lemon juice 150g/5½oz non-dairy yoghurt, such as unsweetened almond or soy 1 tbsp tahini 1 garlic clove, finely grated 1 tsp fresh lemon juice 100g/3½oz sweet potato, peeled and coarsely grated400g tin chickpeas, drained and rinsed2 tbsp tahini 25g/1oz jumbo porridge oats25g/1oz fresh coriander leaves and stalks, roughly chopped3 garlic cloves, finely grated2 tsp ground cumin1 tsp ground coriander1 tsp flaked sea salt, plus extra to seasonfreshly ground black pepper, to taste 100g/3½oz sweet potato, peeled and coarsely grated 400g tin chickpeas, drained and rinsed 2 tbsp tahini 25g/1oz jumbo porridge oats 25g/1oz fresh coriander leaves and stalks, roughly chopped 3 garlic cloves, finely grated 2 tsp ground cumin 1 tsp ground coriander 1 tsp flaked sea salt, plus extra to season freshly ground black pepper, to taste 2 tbsp extra virgin olive oil4 wholemeal pitta breads, warmedsalad 2 tbsp extra virgin olive oil 4 wholemeal pitta breads, warmed salad Method To make the tahini sauce, mix the ingredients together in a small bowl. Cover and set aside to allow the flavours to mingle.To make the kofte burgers, put all the ingredients in a food processor. Blend on the pulse setting until the mixture comes together to make a thick, but not totally smooth, paste. Divide the burger mixture into four even pieces and roll into balls. Flatten into burger shapes. Brush a large non-stick frying pan with a little oil and fry the burgers over a medium heat for 5–6 minutes on each side, or until nicely browned and hot through. Serve the burgers in warmed pitta bread with salad and the tahini sauce. To make the tahini sauce, mix the ingredients together in a small bowl. Cover and set aside to allow the flavours to mingle. To make the tahini sauce, mix the ingredients together in a small bowl. Cover and set aside to allow the flavours to mingle. To make the kofte burgers, put all the ingredients in a food processor. Blend on the pulse setting until the mixture comes together to make a thick, but not totally smooth, paste. To make the kofte burgers, put all the ingredients in a food processor. Blend on the pulse setting until the mixture comes together to make a thick, but not totally smooth, paste. Divide the burger mixture into four even pieces and roll into balls. Flatten into burger shapes. Divide the burger mixture into four even pieces and roll into balls. Flatten into burger shapes. Brush a large non-stick frying pan with a little oil and fry the burgers over a medium heat for 5–6 minutes on each side, or until nicely browned and hot through. Brush a large non-stick frying pan with a little oil and fry the burgers over a medium heat for 5–6 minutes on each side, or until nicely browned and hot through. Serve the burgers in warmed pitta bread with salad and the tahini sauce. Serve the burgers in warmed pitta bread with salad and the tahini sauce. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Vegan chickpea burgers recipe",
"content": "Vegan kofte burgers An average of 4.6 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/kofte_burgers_89900_16x9.jpg These vegan chickpea burgers freeze well for up to four weeks. Simply wrap each uncooked burger in foil and place in a freezer bag. Cook from frozen, adding an extra 2 minutes on each side. Each serving provides 450 kcal, 20g protein, 48g carbohydrates (of which 2.5g sugars), 16.5g fat (of which 2.5g saturates), 13g fibre and 2.2g salt. 150g/5½oz non-dairy yoghurt, such as unsweetened almond or soy1 tbsp tahini1 garlic clove, finely grated1 tsp fresh lemon juice 150g/5½oz non-dairy yoghurt, such as unsweetened almond or soy 1 tbsp tahini 1 garlic clove, finely grated 1 tsp fresh lemon juice 100g/3½oz sweet potato, peeled and coarsely grated400g tin chickpeas, drained and rinsed2 tbsp tahini 25g/1oz jumbo porridge oats25g/1oz fresh coriander leaves and stalks, roughly chopped3 garlic cloves, finely grated2 tsp ground cumin1 tsp ground coriander1 tsp flaked sea salt, plus extra to seasonfreshly ground black pepper, to taste 100g/3½oz sweet potato, peeled and coarsely grated 400g tin chickpeas, drained and rinsed 2 tbsp tahini 25g/1oz jumbo porridge oats 25g/1oz fresh coriander leaves and stalks, roughly chopped 3 garlic cloves, finely grated 2 tsp ground cumin 1 tsp ground coriander 1 tsp flaked sea salt, plus extra to season freshly ground black pepper, to taste 2 tbsp extra virgin olive oil4 wholemeal pitta breads, warmedsalad 2 tbsp extra virgin olive oil 4 wholemeal pitta breads, warmed salad Method To make the tahini sauce, mix the ingredients together in a small bowl. Cover and set aside to allow the flavours to mingle.To make the kofte burgers, put all the ingredients in a food processor. Blend on the pulse setting until the mixture comes together to make a thick, but not totally smooth, paste. Divide the burger mixture into four even pieces and roll into balls. Flatten into burger shapes. Brush a large non-stick frying pan with a little oil and fry the burgers over a medium heat for 5–6 minutes on each side, or until nicely browned and hot through. Serve the burgers in warmed pitta bread with salad and the tahini sauce. To make the tahini sauce, mix the ingredients together in a small bowl. Cover and set aside to allow the flavours to mingle. To make the tahini sauce, mix the ingredients together in a small bowl. Cover and set aside to allow the flavours to mingle. To make the kofte burgers, put all the ingredients in a food processor. Blend on the pulse setting until the mixture comes together to make a thick, but not totally smooth, paste. To make the kofte burgers, put all the ingredients in a food processor. Blend on the pulse setting until the mixture comes together to make a thick, but not totally smooth, paste. Divide the burger mixture into four even pieces and roll into balls. Flatten into burger shapes. Divide the burger mixture into four even pieces and roll into balls. Flatten into burger shapes. Brush a large non-stick frying pan with a little oil and fry the burgers over a medium heat for 5–6 minutes on each side, or until nicely browned and hot through. Brush a large non-stick frying pan with a little oil and fry the burgers over a medium heat for 5–6 minutes on each side, or until nicely browned and hot through. Serve the burgers in warmed pitta bread with salad and the tahini sauce. Serve the burgers in warmed pitta bread with salad and the tahini sauce."
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} | 82ad645df2e00e6b2ed4d4921b2b6615a70c4bf1d3ef74270c90fa8d1b20552c | Peppers with chickpeas and harissa recipe
An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/peppers_with_chickpeas_85763_16x9.jpg Fire up peppers and chickpeas with spicy harissa paste for a quick, tasty weeknight supper. Each serving provides 200kcal, 2.4g protein, 30g carbohydrate (of which 11g sugars), 7g fat (of which 1g saturates), 5g fibre and 1.1g salt. 1 tbsp olive oil1 red pepper, seeded and sliced into eight strips1 yellow pepper, seeded and sliced into eight strips10 cherry tomatoes, halved2 tsp harissa paste450g/1lb jar of cooked chickpeas in watersalt½ lemon, juice onlyhandful fresh basil leaves 1 tbsp olive oil 1 red pepper, seeded and sliced into eight strips 1 yellow pepper, seeded and sliced into eight strips 10 cherry tomatoes, halved 2 tsp harissa paste 450g/1lb jar of cooked chickpeas in water salt ½ lemon, juice only handful fresh basil leaves Method Pour the olive oil into a large frying pan over a medium heat.Add the sliced red and yellow pepper to the pan and allow to soften for 2-3 minutes.Add the cherry tomatoes to the pan and cook for a further two minutes, gently squashing the tomatoes with a wooden spoon to release their juices.Mix in the harissa paste.Carefully pour the chickpeas, and the water in which they were stored, into the pan. Stir, then allow them to heat through thoroughly for 3-4 minutes.Season with salt and the juice of half a lemon.Add a handful of fresh basil leaves right at the end of cooking, so they wilt under the residual heat. Serve immediately. Pour the olive oil into a large frying pan over a medium heat. Pour the olive oil into a large frying pan over a medium heat. Add the sliced red and yellow pepper to the pan and allow to soften for 2-3 minutes. Add the sliced red and yellow pepper to the pan and allow to soften for 2-3 minutes. Add the cherry tomatoes to the pan and cook for a further two minutes, gently squashing the tomatoes with a wooden spoon to release their juices. Add the cherry tomatoes to the pan and cook for a further two minutes, gently squashing the tomatoes with a wooden spoon to release their juices. Mix in the harissa paste. Mix in the harissa paste. Carefully pour the chickpeas, and the water in which they were stored, into the pan. Stir, then allow them to heat through thoroughly for 3-4 minutes. Carefully pour the chickpeas, and the water in which they were stored, into the pan. Stir, then allow them to heat through thoroughly for 3-4 minutes. Season with salt and the juice of half a lemon. Season with salt and the juice of half a lemon. Add a handful of fresh basil leaves right at the end of cooking, so they wilt under the residual heat. Serve immediately. Add a handful of fresh basil leaves right at the end of cooking, so they wilt under the residual heat. Serve immediately. | {
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"title": "Peppers with chickpeas and harissa recipe",
"content": "An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/peppers_with_chickpeas_85763_16x9.jpg Fire up peppers and chickpeas with spicy harissa paste for a quick, tasty weeknight supper. Each serving provides 200kcal, 2.4g protein, 30g carbohydrate (of which 11g sugars), 7g fat (of which 1g saturates), 5g fibre and 1.1g salt. 1 tbsp olive oil1 red pepper, seeded and sliced into eight strips1 yellow pepper, seeded and sliced into eight strips10 cherry tomatoes, halved2 tsp harissa paste450g/1lb jar of cooked chickpeas in watersalt½ lemon, juice onlyhandful fresh basil leaves 1 tbsp olive oil 1 red pepper, seeded and sliced into eight strips 1 yellow pepper, seeded and sliced into eight strips 10 cherry tomatoes, halved 2 tsp harissa paste 450g/1lb jar of cooked chickpeas in water salt ½ lemon, juice only handful fresh basil leaves Method Pour the olive oil into a large frying pan over a medium heat.Add the sliced red and yellow pepper to the pan and allow to soften for 2-3 minutes.Add the cherry tomatoes to the pan and cook for a further two minutes, gently squashing the tomatoes with a wooden spoon to release their juices.Mix in the harissa paste.Carefully pour the chickpeas, and the water in which they were stored, into the pan. Stir, then allow them to heat through thoroughly for 3-4 minutes.Season with salt and the juice of half a lemon.Add a handful of fresh basil leaves right at the end of cooking, so they wilt under the residual heat. Serve immediately. Pour the olive oil into a large frying pan over a medium heat. Pour the olive oil into a large frying pan over a medium heat. Add the sliced red and yellow pepper to the pan and allow to soften for 2-3 minutes. Add the sliced red and yellow pepper to the pan and allow to soften for 2-3 minutes. Add the cherry tomatoes to the pan and cook for a further two minutes, gently squashing the tomatoes with a wooden spoon to release their juices. Add the cherry tomatoes to the pan and cook for a further two minutes, gently squashing the tomatoes with a wooden spoon to release their juices. Mix in the harissa paste. Mix in the harissa paste. Carefully pour the chickpeas, and the water in which they were stored, into the pan. Stir, then allow them to heat through thoroughly for 3-4 minutes. Carefully pour the chickpeas, and the water in which they were stored, into the pan. Stir, then allow them to heat through thoroughly for 3-4 minutes. Season with salt and the juice of half a lemon. Season with salt and the juice of half a lemon. Add a handful of fresh basil leaves right at the end of cooking, so they wilt under the residual heat. Serve immediately. Add a handful of fresh basil leaves right at the end of cooking, so they wilt under the residual heat. Serve immediately."
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} | 099ac1477852f27ba2f0cf9632523152c2a11bfa392daedf1cffd87d5b4db5b5 | Edamame falafel recipe
An average of 4.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/low-carb_falafel_with_19951_16x9.jpg By swapping the traditional chickpeas for soybeans you almost halve the carbohydrate content in these falafels. Traditionally deep-fried falafels can be quite high in saturated fat so these are baked and served with a fat-free dip and roasted vegetables. This meal is low calorie and if served as four portions provides 363 kcal, 25.5g protein, 30g carbohydrate (of which 10g sugars), 15.5g fat (of which 1.5g saturates), 11g fibre and 0.3g salt per portion. 500g/1lb 2oz frozen soya beans, defrosted1 small red onion, finely chopped2 garlic cloves, crushed½ small bunch coriander, leaves and stalks finely chopped1-2 tsp ras-el-hanout, to taste1 free-range egg, beaten2 tbsp toasted sesame seeds2 tbsp dry breadcrumbssea salt and freshly ground black pepper, to tasteolive oil cooking spray 500g/1lb 2oz frozen soya beans, defrosted 1 small red onion, finely chopped 2 garlic cloves, crushed ½ small bunch coriander, leaves and stalks finely chopped 1-2 tsp ras-el-hanout, to taste 1 free-range egg, beaten 2 tbsp toasted sesame seeds 2 tbsp dry breadcrumbs sea salt and freshly ground black pepper, to taste olive oil cooking spray 1 red pepper, seeds removed, quartered1 yellow pepper, seeds removed, quartered2 courgettes, cut into long batons1 aubergine, halved lengthways then sliced into half moons1 tsp sweet smoked paprika1-2 tsp sherry vinegar, to taste½ small bunch coriander, torn 1 red pepper, seeds removed, quartered 1 yellow pepper, seeds removed, quartered 2 courgettes, cut into long batons 1 aubergine, halved lengthways then sliced into half moons 1 tsp sweet smoked paprika 1-2 tsp sherry vinegar, to taste ½ small bunch coriander, torn ⅓ cucumber, roughly peeled, seeds removed, finely chopped1 small garlic clove, crushed100g/3½oz fat-free Greek yoghurt1 lemon, juice of ½, remainder cut into wedges for servingsmall handful mint, leaves shredded ⅓ cucumber, roughly peeled, seeds removed, finely chopped 1 small garlic clove, crushed 100g/3½oz fat-free Greek yoghurt 1 lemon, juice of ½, remainder cut into wedges for serving small handful mint, leaves shredded Method Preheat the oven to 200C/400F/Gas 6. Pat the soy beans dry with kitchen paper to remove as much excess moisture as possible. Put the beans into a food processor and blend to a rough paste. Tip into a bowl, combine with the remaining falafel ingredients (except the olive oil) and season, to taste. Shape the mixture into golf ball-sized balls and place on a baking tray. Spray with a little oil and then bake for 15-20 minutes, or until golden-brown.For the vegetables, put the vegetables onto a baking tray. Spray with a little olive oil, and sprinkle over the smoked paprika. Season with salt and pepper and cook alongside the falafel in the preheated oven for 20 minutes.Meanwhile make the dip. Combine the cucumber with the garlic, yoghurt, lemon and mint and season to taste.Once the vegetables are tender and the falafel golden-brown and crisp on the outside, remove from the oven. Season the roasted vegetables with a drizzle of sherry vinegar and mix in the coriander. Serve with the yoghurt dip and a wedge of lemon on the side. Preheat the oven to 200C/400F/Gas 6. Pat the soy beans dry with kitchen paper to remove as much excess moisture as possible. Put the beans into a food processor and blend to a rough paste. Tip into a bowl, combine with the remaining falafel ingredients (except the olive oil) and season, to taste. Preheat the oven to 200C/400F/Gas 6. Pat the soy beans dry with kitchen paper to remove as much excess moisture as possible. Put the beans into a food processor and blend to a rough paste. Tip into a bowl, combine with the remaining falafel ingredients (except the olive oil) and season, to taste. Shape the mixture into golf ball-sized balls and place on a baking tray. Spray with a little oil and then bake for 15-20 minutes, or until golden-brown. Shape the mixture into golf ball-sized balls and place on a baking tray. Spray with a little oil and then bake for 15-20 minutes, or until golden-brown. For the vegetables, put the vegetables onto a baking tray. Spray with a little olive oil, and sprinkle over the smoked paprika. Season with salt and pepper and cook alongside the falafel in the preheated oven for 20 minutes. For the vegetables, put the vegetables onto a baking tray. Spray with a little olive oil, and sprinkle over the smoked paprika. Season with salt and pepper and cook alongside the falafel in the preheated oven for 20 minutes. Meanwhile make the dip. Combine the cucumber with the garlic, yoghurt, lemon and mint and season to taste. Meanwhile make the dip. Combine the cucumber with the garlic, yoghurt, lemon and mint and season to taste. Once the vegetables are tender and the falafel golden-brown and crisp on the outside, remove from the oven. Season the roasted vegetables with a drizzle of sherry vinegar and mix in the coriander. Serve with the yoghurt dip and a wedge of lemon on the side. Once the vegetables are tender and the falafel golden-brown and crisp on the outside, remove from the oven. Season the roasted vegetables with a drizzle of sherry vinegar and mix in the coriander. Serve with the yoghurt dip and a wedge of lemon on the side. | {
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"delivery_version": "v1.0",
"title": "Edamame falafel recipe",
"content": "An average of 4.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/low-carb_falafel_with_19951_16x9.jpg By swapping the traditional chickpeas for soybeans you almost halve the carbohydrate content in these falafels. Traditionally deep-fried falafels can be quite high in saturated fat so these are baked and served with a fat-free dip and roasted vegetables. This meal is low calorie and if served as four portions provides 363 kcal, 25.5g protein, 30g carbohydrate (of which 10g sugars), 15.5g fat (of which 1.5g saturates), 11g fibre and 0.3g salt per portion. 500g/1lb 2oz frozen soya beans, defrosted1 small red onion, finely chopped2 garlic cloves, crushed½ small bunch coriander, leaves and stalks finely chopped1-2 tsp ras-el-hanout, to taste1 free-range egg, beaten2 tbsp toasted sesame seeds2 tbsp dry breadcrumbssea salt and freshly ground black pepper, to tasteolive oil cooking spray 500g/1lb 2oz frozen soya beans, defrosted 1 small red onion, finely chopped 2 garlic cloves, crushed ½ small bunch coriander, leaves and stalks finely chopped 1-2 tsp ras-el-hanout, to taste 1 free-range egg, beaten 2 tbsp toasted sesame seeds 2 tbsp dry breadcrumbs sea salt and freshly ground black pepper, to taste olive oil cooking spray 1 red pepper, seeds removed, quartered1 yellow pepper, seeds removed, quartered2 courgettes, cut into long batons1 aubergine, halved lengthways then sliced into half moons1 tsp sweet smoked paprika1-2 tsp sherry vinegar, to taste½ small bunch coriander, torn 1 red pepper, seeds removed, quartered 1 yellow pepper, seeds removed, quartered 2 courgettes, cut into long batons 1 aubergine, halved lengthways then sliced into half moons 1 tsp sweet smoked paprika 1-2 tsp sherry vinegar, to taste ½ small bunch coriander, torn ⅓ cucumber, roughly peeled, seeds removed, finely chopped1 small garlic clove, crushed100g/3½oz fat-free Greek yoghurt1 lemon, juice of ½, remainder cut into wedges for servingsmall handful mint, leaves shredded ⅓ cucumber, roughly peeled, seeds removed, finely chopped 1 small garlic clove, crushed 100g/3½oz fat-free Greek yoghurt 1 lemon, juice of ½, remainder cut into wedges for serving small handful mint, leaves shredded Method Preheat the oven to 200C/400F/Gas 6. Pat the soy beans dry with kitchen paper to remove as much excess moisture as possible. Put the beans into a food processor and blend to a rough paste. Tip into a bowl, combine with the remaining falafel ingredients (except the olive oil) and season, to taste. Shape the mixture into golf ball-sized balls and place on a baking tray. Spray with a little oil and then bake for 15-20 minutes, or until golden-brown.For the vegetables, put the vegetables onto a baking tray. Spray with a little olive oil, and sprinkle over the smoked paprika. Season with salt and pepper and cook alongside the falafel in the preheated oven for 20 minutes.Meanwhile make the dip. Combine the cucumber with the garlic, yoghurt, lemon and mint and season to taste.Once the vegetables are tender and the falafel golden-brown and crisp on the outside, remove from the oven. Season the roasted vegetables with a drizzle of sherry vinegar and mix in the coriander. Serve with the yoghurt dip and a wedge of lemon on the side. Preheat the oven to 200C/400F/Gas 6. Pat the soy beans dry with kitchen paper to remove as much excess moisture as possible. Put the beans into a food processor and blend to a rough paste. Tip into a bowl, combine with the remaining falafel ingredients (except the olive oil) and season, to taste. Preheat the oven to 200C/400F/Gas 6. Pat the soy beans dry with kitchen paper to remove as much excess moisture as possible. Put the beans into a food processor and blend to a rough paste. Tip into a bowl, combine with the remaining falafel ingredients (except the olive oil) and season, to taste. Shape the mixture into golf ball-sized balls and place on a baking tray. Spray with a little oil and then bake for 15-20 minutes, or until golden-brown. Shape the mixture into golf ball-sized balls and place on a baking tray. Spray with a little oil and then bake for 15-20 minutes, or until golden-brown. For the vegetables, put the vegetables onto a baking tray. Spray with a little olive oil, and sprinkle over the smoked paprika. Season with salt and pepper and cook alongside the falafel in the preheated oven for 20 minutes. For the vegetables, put the vegetables onto a baking tray. Spray with a little olive oil, and sprinkle over the smoked paprika. Season with salt and pepper and cook alongside the falafel in the preheated oven for 20 minutes. Meanwhile make the dip. Combine the cucumber with the garlic, yoghurt, lemon and mint and season to taste. Meanwhile make the dip. Combine the cucumber with the garlic, yoghurt, lemon and mint and season to taste. Once the vegetables are tender and the falafel golden-brown and crisp on the outside, remove from the oven. Season the roasted vegetables with a drizzle of sherry vinegar and mix in the coriander. Serve with the yoghurt dip and a wedge of lemon on the side. Once the vegetables are tender and the falafel golden-brown and crisp on the outside, remove from the oven. Season the roasted vegetables with a drizzle of sherry vinegar and mix in the coriander. Serve with the yoghurt dip and a wedge of lemon on the side."
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} | 6087c2fdcafc119ef511ccbf4215ce89c8a9f12b282376c5666f096446aef558 | Kidney bean and sweetcorn quesadillas recipe
An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kidney_bean_and_28819_16x9.jpg Save half of the kidney bean and sweetcorn mixture to use in the Stuffed red peppers recipe later in the week. The leftover tortilla wraps freeze well for another occasion. This recipe is part of a Budget vegetarian meal plan for one. In October 2023 this recipe was costed at an average of £2.06 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 tbsp olive oil 2 garlic cloves, finely chopped or grated2 tsp ground cumin½ tsp chilli flakes400g tin kidney beans100g/3½oz frozen sweetcorn1 lime, ½ juice only and ½ to serve4 mini tortilla wraps (see recipe tip)40g/1½oz cheddar, gratedsalt and ground black pepper 1 tbsp olive oil 2 garlic cloves, finely chopped or grated 2 tsp ground cumin ½ tsp chilli flakes 400g tin kidney beans 100g/3½oz frozen sweetcorn 1 lime, ½ juice only and ½ to serve 4 mini tortilla wraps (see recipe tip) 40g/1½oz cheddar, grated salt and ground black pepper Method Heat the oil in a large frying pan and fry the garlic over a medium heat for 2 minutes or until fragrant. Add the cumin and chilli flakes and cook for a further minute. Add the kidney beans along with the water from the tin and cook for 5 minutes. After 5 minutes, use the back of a wooden spoon to mash down half of the beans. Stir through the sweetcorn and season to taste with the lime juice. Season with salt and pepper. Turn off the heat. Reserve half of this mixture for the Stuffed red peppers recipe (see recipe tip). To assemble the quesadillas, divide the mixture between two of the tortillas and spread to the edges. Divide the cheese between the two tortillas and top each with a plain tortilla. Place a clean frying pan over a medium–low heat and cook the quesadilla for 1–2 minutes on each side until crisp and the cheese has melted. Serve with the remaining lime half. Heat the oil in a large frying pan and fry the garlic over a medium heat for 2 minutes or until fragrant. Add the cumin and chilli flakes and cook for a further minute. Heat the oil in a large frying pan and fry the garlic over a medium heat for 2 minutes or until fragrant. Add the cumin and chilli flakes and cook for a further minute. Add the kidney beans along with the water from the tin and cook for 5 minutes. After 5 minutes, use the back of a wooden spoon to mash down half of the beans. Add the kidney beans along with the water from the tin and cook for 5 minutes. After 5 minutes, use the back of a wooden spoon to mash down half of the beans. Stir through the sweetcorn and season to taste with the lime juice. Season with salt and pepper. Turn off the heat. Reserve half of this mixture for the Stuffed red peppers recipe (see recipe tip). Stir through the sweetcorn and season to taste with the lime juice. Season with salt and pepper. Turn off the heat. Reserve half of this mixture for the Stuffed red peppers recipe (see recipe tip). To assemble the quesadillas, divide the mixture between two of the tortillas and spread to the edges. Divide the cheese between the two tortillas and top each with a plain tortilla. To assemble the quesadillas, divide the mixture between two of the tortillas and spread to the edges. Divide the cheese between the two tortillas and top each with a plain tortilla. Place a clean frying pan over a medium–low heat and cook the quesadilla for 1–2 minutes on each side until crisp and the cheese has melted. Serve with the remaining lime half. Place a clean frying pan over a medium–low heat and cook the quesadilla for 1–2 minutes on each side until crisp and the cheese has melted. Serve with the remaining lime half. Recipe tips Half the fried beans mixture is reserved for use in the Stuffed red peppers recipe as part of the Budget vegetarian meal plan for one. If you are not using the meal plan, the leftover fried beans can be frozen or kept in the fridge for 3 days. Mini tortilla wraps are sometimes more expensive than standard large wraps so check the price. Swap four mini wraps for two standard wraps if that works better for you. | {
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"title": "Kidney bean and sweetcorn quesadillas recipe",
"content": "An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kidney_bean_and_28819_16x9.jpg Save half of the kidney bean and sweetcorn mixture to use in the Stuffed red peppers recipe later in the week. The leftover tortilla wraps freeze well for another occasion. This recipe is part of a Budget vegetarian meal plan for one. In October 2023 this recipe was costed at an average of £2.06 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 tbsp olive oil 2 garlic cloves, finely chopped or grated2 tsp ground cumin½ tsp chilli flakes400g tin kidney beans100g/3½oz frozen sweetcorn1 lime, ½ juice only and ½ to serve4 mini tortilla wraps (see recipe tip)40g/1½oz cheddar, gratedsalt and ground black pepper 1 tbsp olive oil 2 garlic cloves, finely chopped or grated 2 tsp ground cumin ½ tsp chilli flakes 400g tin kidney beans 100g/3½oz frozen sweetcorn 1 lime, ½ juice only and ½ to serve 4 mini tortilla wraps (see recipe tip) 40g/1½oz cheddar, grated salt and ground black pepper Method Heat the oil in a large frying pan and fry the garlic over a medium heat for 2 minutes or until fragrant. Add the cumin and chilli flakes and cook for a further minute. Add the kidney beans along with the water from the tin and cook for 5 minutes. After 5 minutes, use the back of a wooden spoon to mash down half of the beans. Stir through the sweetcorn and season to taste with the lime juice. Season with salt and pepper. Turn off the heat. Reserve half of this mixture for the Stuffed red peppers recipe (see recipe tip). To assemble the quesadillas, divide the mixture between two of the tortillas and spread to the edges. Divide the cheese between the two tortillas and top each with a plain tortilla. Place a clean frying pan over a medium–low heat and cook the quesadilla for 1–2 minutes on each side until crisp and the cheese has melted. Serve with the remaining lime half. Heat the oil in a large frying pan and fry the garlic over a medium heat for 2 minutes or until fragrant. Add the cumin and chilli flakes and cook for a further minute. Heat the oil in a large frying pan and fry the garlic over a medium heat for 2 minutes or until fragrant. Add the cumin and chilli flakes and cook for a further minute. Add the kidney beans along with the water from the tin and cook for 5 minutes. After 5 minutes, use the back of a wooden spoon to mash down half of the beans. Add the kidney beans along with the water from the tin and cook for 5 minutes. After 5 minutes, use the back of a wooden spoon to mash down half of the beans. Stir through the sweetcorn and season to taste with the lime juice. Season with salt and pepper. Turn off the heat. Reserve half of this mixture for the Stuffed red peppers recipe (see recipe tip). Stir through the sweetcorn and season to taste with the lime juice. Season with salt and pepper. Turn off the heat. Reserve half of this mixture for the Stuffed red peppers recipe (see recipe tip). To assemble the quesadillas, divide the mixture between two of the tortillas and spread to the edges. Divide the cheese between the two tortillas and top each with a plain tortilla. To assemble the quesadillas, divide the mixture between two of the tortillas and spread to the edges. Divide the cheese between the two tortillas and top each with a plain tortilla. Place a clean frying pan over a medium–low heat and cook the quesadilla for 1–2 minutes on each side until crisp and the cheese has melted. Serve with the remaining lime half. Place a clean frying pan over a medium–low heat and cook the quesadilla for 1–2 minutes on each side until crisp and the cheese has melted. Serve with the remaining lime half. Recipe tips Half the fried beans mixture is reserved for use in the Stuffed red peppers recipe as part of the Budget vegetarian meal plan for one. If you are not using the meal plan, the leftover fried beans can be frozen or kept in the fridge for 3 days. Mini tortilla wraps are sometimes more expensive than standard large wraps so check the price. Swap four mini wraps for two standard wraps if that works better for you."
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} | fb477cb2ac880938b6cf73fd7be599527867f62ae8a160f225fc4fc734b7f9d8 | Yoghurt flatbreads with crispy eggs recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yoghurt_flatbreads_with_77122_16x9.jpg These genius yoghurt flatbreads take just moments to make and are so worth it. Top with soy-butter eggs for a speedy breakfast, lunch or dinner. ¼ tsp fine salt100g/3½oz self-raising flour, plus extra for dusting100g/3½oz full-fat Greek-style yoghurt½ tbsp vegetable oil ¼ tsp fine salt 100g/3½oz self-raising flour, plus extra for dusting 100g/3½oz full-fat Greek-style yoghurt ½ tbsp vegetable oil 1 tbsp toasted sesame oil2 free-range eggs40g/1½oz unsalted butter1 tbsp dark soy sauce100g/3½oz kimchi, roughly chopped, to serve2 small spring onions, thinly sliced, to serve 1 tbsp toasted sesame oil 2 free-range eggs 40g/1½oz unsalted butter 1 tbsp dark soy sauce 100g/3½oz kimchi, roughly chopped, to serve 2 small spring onions, thinly sliced, to serve Method To make the flatbreads, stir the salt into the flour in a large bowl. Add the yoghurt and vegetable oil. Use a fork to mix and then use your hands to bring everything together into a smooth dough.Divide the dough in half. Roll out the dough pieces on a floured surface into two flatbreads that are approximately two thirds the size of a large dinner plate. Heat a large, non-stick frying pan over a medium–high heat. Cook the flatbreads in the dry pan for 3–4 minutes on each side until puffed and golden. Set aside. To make the eggs, wipe any excess flour from the pan and increase the heat to high. Add the sesame oil and, once it is shimmering, crack the eggs into the pan. Baste the egg whites with the oil, using a metal spoon, to ensure the eggs cook through quickly without overcooking the yolk. The eggs are done when they have crispy, dark golden edges.Remove the pan from the heat and add the butter. Swish the pan around to help the butter melt around the eggs. Add the soy sauce and swish again so the melted butter, soy sauce and sesame oil make a loose sauce.To serve, carefully place an egg on top of each flatbread. Spoon over the butter from the pan and sprinkle over the kimchi, spring onions and sesame seeds, if using. To make the flatbreads, stir the salt into the flour in a large bowl. Add the yoghurt and vegetable oil. Use a fork to mix and then use your hands to bring everything together into a smooth dough. To make the flatbreads, stir the salt into the flour in a large bowl. Add the yoghurt and vegetable oil. Use a fork to mix and then use your hands to bring everything together into a smooth dough. Divide the dough in half. Roll out the dough pieces on a floured surface into two flatbreads that are approximately two thirds the size of a large dinner plate. Divide the dough in half. Roll out the dough pieces on a floured surface into two flatbreads that are approximately two thirds the size of a large dinner plate. Heat a large, non-stick frying pan over a medium–high heat. Cook the flatbreads in the dry pan for 3–4 minutes on each side until puffed and golden. Set aside. Heat a large, non-stick frying pan over a medium–high heat. Cook the flatbreads in the dry pan for 3–4 minutes on each side until puffed and golden. Set aside. To make the eggs, wipe any excess flour from the pan and increase the heat to high. Add the sesame oil and, once it is shimmering, crack the eggs into the pan. Baste the egg whites with the oil, using a metal spoon, to ensure the eggs cook through quickly without overcooking the yolk. The eggs are done when they have crispy, dark golden edges. To make the eggs, wipe any excess flour from the pan and increase the heat to high. Add the sesame oil and, once it is shimmering, crack the eggs into the pan. Baste the egg whites with the oil, using a metal spoon, to ensure the eggs cook through quickly without overcooking the yolk. The eggs are done when they have crispy, dark golden edges. Remove the pan from the heat and add the butter. Swish the pan around to help the butter melt around the eggs. Add the soy sauce and swish again so the melted butter, soy sauce and sesame oil make a loose sauce. Remove the pan from the heat and add the butter. Swish the pan around to help the butter melt around the eggs. Add the soy sauce and swish again so the melted butter, soy sauce and sesame oil make a loose sauce. To serve, carefully place an egg on top of each flatbread. Spoon over the butter from the pan and sprinkle over the kimchi, spring onions and sesame seeds, if using. To serve, carefully place an egg on top of each flatbread. Spoon over the butter from the pan and sprinkle over the kimchi, spring onions and sesame seeds, if using. | {
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"title": "Yoghurt flatbreads with crispy eggs recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yoghurt_flatbreads_with_77122_16x9.jpg These genius yoghurt flatbreads take just moments to make and are so worth it. Top with soy-butter eggs for a speedy breakfast, lunch or dinner. ¼ tsp fine salt100g/3½oz self-raising flour, plus extra for dusting100g/3½oz full-fat Greek-style yoghurt½ tbsp vegetable oil ¼ tsp fine salt 100g/3½oz self-raising flour, plus extra for dusting 100g/3½oz full-fat Greek-style yoghurt ½ tbsp vegetable oil 1 tbsp toasted sesame oil2 free-range eggs40g/1½oz unsalted butter1 tbsp dark soy sauce100g/3½oz kimchi, roughly chopped, to serve2 small spring onions, thinly sliced, to serve 1 tbsp toasted sesame oil 2 free-range eggs 40g/1½oz unsalted butter 1 tbsp dark soy sauce 100g/3½oz kimchi, roughly chopped, to serve 2 small spring onions, thinly sliced, to serve Method To make the flatbreads, stir the salt into the flour in a large bowl. Add the yoghurt and vegetable oil. Use a fork to mix and then use your hands to bring everything together into a smooth dough.Divide the dough in half. Roll out the dough pieces on a floured surface into two flatbreads that are approximately two thirds the size of a large dinner plate. Heat a large, non-stick frying pan over a medium–high heat. Cook the flatbreads in the dry pan for 3–4 minutes on each side until puffed and golden. Set aside. To make the eggs, wipe any excess flour from the pan and increase the heat to high. Add the sesame oil and, once it is shimmering, crack the eggs into the pan. Baste the egg whites with the oil, using a metal spoon, to ensure the eggs cook through quickly without overcooking the yolk. The eggs are done when they have crispy, dark golden edges.Remove the pan from the heat and add the butter. Swish the pan around to help the butter melt around the eggs. Add the soy sauce and swish again so the melted butter, soy sauce and sesame oil make a loose sauce.To serve, carefully place an egg on top of each flatbread. Spoon over the butter from the pan and sprinkle over the kimchi, spring onions and sesame seeds, if using. To make the flatbreads, stir the salt into the flour in a large bowl. Add the yoghurt and vegetable oil. Use a fork to mix and then use your hands to bring everything together into a smooth dough. To make the flatbreads, stir the salt into the flour in a large bowl. Add the yoghurt and vegetable oil. Use a fork to mix and then use your hands to bring everything together into a smooth dough. Divide the dough in half. Roll out the dough pieces on a floured surface into two flatbreads that are approximately two thirds the size of a large dinner plate. Divide the dough in half. Roll out the dough pieces on a floured surface into two flatbreads that are approximately two thirds the size of a large dinner plate. Heat a large, non-stick frying pan over a medium–high heat. Cook the flatbreads in the dry pan for 3–4 minutes on each side until puffed and golden. Set aside. Heat a large, non-stick frying pan over a medium–high heat. Cook the flatbreads in the dry pan for 3–4 minutes on each side until puffed and golden. Set aside. To make the eggs, wipe any excess flour from the pan and increase the heat to high. Add the sesame oil and, once it is shimmering, crack the eggs into the pan. Baste the egg whites with the oil, using a metal spoon, to ensure the eggs cook through quickly without overcooking the yolk. The eggs are done when they have crispy, dark golden edges. To make the eggs, wipe any excess flour from the pan and increase the heat to high. Add the sesame oil and, once it is shimmering, crack the eggs into the pan. Baste the egg whites with the oil, using a metal spoon, to ensure the eggs cook through quickly without overcooking the yolk. The eggs are done when they have crispy, dark golden edges. Remove the pan from the heat and add the butter. Swish the pan around to help the butter melt around the eggs. Add the soy sauce and swish again so the melted butter, soy sauce and sesame oil make a loose sauce. Remove the pan from the heat and add the butter. Swish the pan around to help the butter melt around the eggs. Add the soy sauce and swish again so the melted butter, soy sauce and sesame oil make a loose sauce. To serve, carefully place an egg on top of each flatbread. Spoon over the butter from the pan and sprinkle over the kimchi, spring onions and sesame seeds, if using. To serve, carefully place an egg on top of each flatbread. Spoon over the butter from the pan and sprinkle over the kimchi, spring onions and sesame seeds, if using."
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} | c24a6d87395a6fc02e6b563427c070f608460538b0e976469205b6bed4b23d76 | Cheesy beans on toast recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cacio_e_pepe_beans_31435_16x9.jpg You won’t believe how much flavour is packed into these creamy, cheesy beans. Inspired by traditional Roman dish cacio e pepe. Use freshly ground black pepper if you can – if you use pre-ground pepper, use a quarter of the amount as it is so finely milled it's a bit stronger! This recipe is part of a Vegetarian budget meal plan for two. In March 2023, this recipe was costed at an average of £1.12p when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 400g tin cannellini beans (not drained)1 tsp freshly ground black pepper (or ¼ ready ground pepper)50g/1¾oz cheddar cheese, grated4 slices breadsalt, to taste 400g tin cannellini beans (not drained) 1 tsp freshly ground black pepper (or ¼ ready ground pepper) 50g/1¾oz cheddar cheese, grated 4 slices bread salt, to taste Method Pour the tin of cannellini beans with all of the liquid from the tin into a frying pan, with a few more tablespoons of water and the freshly ground black pepper. Simmer for 6–7 minutes, or until thickened and the beans have softened. Stir through most of the cheese, reserving a small handful for garnish later. Toast the bread. Taste the beans and season accordingly – they should be peppery, almost spicy, and the sauce should be thick and unctuous. Serve the beans on the toast with an extra grating of cheddar cheese. Pour the tin of cannellini beans with all of the liquid from the tin into a frying pan, with a few more tablespoons of water and the freshly ground black pepper. Simmer for 6–7 minutes, or until thickened and the beans have softened. Stir through most of the cheese, reserving a small handful for garnish later. Pour the tin of cannellini beans with all of the liquid from the tin into a frying pan, with a few more tablespoons of water and the freshly ground black pepper. Simmer for 6–7 minutes, or until thickened and the beans have softened. Stir through most of the cheese, reserving a small handful for garnish later. Toast the bread. Toast the bread. Taste the beans and season accordingly – they should be peppery, almost spicy, and the sauce should be thick and unctuous. Serve the beans on the toast with an extra grating of cheddar cheese. Taste the beans and season accordingly – they should be peppery, almost spicy, and the sauce should be thick and unctuous. Serve the beans on the toast with an extra grating of cheddar cheese. | {
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"title": "Cheesy beans on toast recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cacio_e_pepe_beans_31435_16x9.jpg You won’t believe how much flavour is packed into these creamy, cheesy beans. Inspired by traditional Roman dish cacio e pepe. Use freshly ground black pepper if you can – if you use pre-ground pepper, use a quarter of the amount as it is so finely milled it's a bit stronger! This recipe is part of a Vegetarian budget meal plan for two. In March 2023, this recipe was costed at an average of £1.12p when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 400g tin cannellini beans (not drained)1 tsp freshly ground black pepper (or ¼ ready ground pepper)50g/1¾oz cheddar cheese, grated4 slices breadsalt, to taste 400g tin cannellini beans (not drained) 1 tsp freshly ground black pepper (or ¼ ready ground pepper) 50g/1¾oz cheddar cheese, grated 4 slices bread salt, to taste Method Pour the tin of cannellini beans with all of the liquid from the tin into a frying pan, with a few more tablespoons of water and the freshly ground black pepper. Simmer for 6–7 minutes, or until thickened and the beans have softened. Stir through most of the cheese, reserving a small handful for garnish later. Toast the bread. Taste the beans and season accordingly – they should be peppery, almost spicy, and the sauce should be thick and unctuous. Serve the beans on the toast with an extra grating of cheddar cheese. Pour the tin of cannellini beans with all of the liquid from the tin into a frying pan, with a few more tablespoons of water and the freshly ground black pepper. Simmer for 6–7 minutes, or until thickened and the beans have softened. Stir through most of the cheese, reserving a small handful for garnish later. Pour the tin of cannellini beans with all of the liquid from the tin into a frying pan, with a few more tablespoons of water and the freshly ground black pepper. Simmer for 6–7 minutes, or until thickened and the beans have softened. Stir through most of the cheese, reserving a small handful for garnish later. Toast the bread. Toast the bread. Taste the beans and season accordingly – they should be peppery, almost spicy, and the sauce should be thick and unctuous. Serve the beans on the toast with an extra grating of cheddar cheese. Taste the beans and season accordingly – they should be peppery, almost spicy, and the sauce should be thick and unctuous. Serve the beans on the toast with an extra grating of cheddar cheese."
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} | 229933eaa7e814b8921d36cc345e96c258183deb3fd0db2309a49ea902691f0f | Corned beef hash with poached eggs recipe
An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cornedbeefhashwithfr_78048_16x9.jpg This retro dish is quick and easy to make - lovely for both brunch and dinner. 4 potatoes, diced into cubes3 tbsp olive oil1 onion, finely diced1 garlic clove, crushed340g/12oz corned beef, tinnedSalt and freshly ground black pepper, to taste1 tbsp vinegar1-2 free-range eggs (per person)Tomato ketchup, to serve 4 potatoes, diced into cubes 3 tbsp olive oil 1 onion, finely diced 1 garlic clove, crushed 340g/12oz corned beef, tinned Salt and freshly ground black pepper, to taste 1 tbsp vinegar 1-2 free-range eggs (per person) Tomato ketchup, to serve 300g/10½oz plain flour315g/11oz cornmeal200g/7oz icing sugar1 tbsp baking powder1 free-range egg250ml/9fl oz milk200g/7oz butter, melted 300g/10½oz plain flour 315g/11oz cornmeal 200g/7oz icing sugar 1 tbsp baking powder 1 free-range egg 250ml/9fl oz milk 200g/7oz butter, melted Method For the corned beef hash, place the potatoes into a saucepan and cover with water. Bring to the boil and simmer until just tender. Drain and set aside.Heat a frying pan until hot. Add one tablespoon of the olive oil, the onion and garlic and fry for two to three minutes.Add the potatoes and fry for a further minute.Crumble in the corned beef and mix together.Spoon the mixture into a soup dish then place under the grill for three to four minutes, until crusty.Bring a pan of water to the boil, add the vinegar and whirl the water around.Crack an egg into a ladle. Pour the egg into the pan and simmer for two minutes, until ready. Remove from the pan and drain.Remove the hash from the grill and top with the egg.Top with a squeeze of ketchup and serve with hot, buttered corn bread.For the cornbread, mix together the flour, cornmeal, icing sugar and baking powder.Make a well in the centre of the dry ingredients and add the milk and egg. Mix together from the centre outwards, incorporating the dry ingredients into the wet gradually to create a dough-like paste. Add the melted butter last.Place in a hot baking tin. Place in a hot oven for about 15 minutes until golden brown.Remove from the oven, allow to cool slightly. Turn out, cut into slices and serve with the corned beef hash. For the corned beef hash, place the potatoes into a saucepan and cover with water. Bring to the boil and simmer until just tender. Drain and set aside. For the corned beef hash, place the potatoes into a saucepan and cover with water. Bring to the boil and simmer until just tender. Drain and set aside. Heat a frying pan until hot. Add one tablespoon of the olive oil, the onion and garlic and fry for two to three minutes. Heat a frying pan until hot. Add one tablespoon of the olive oil, the onion and garlic and fry for two to three minutes. Add the potatoes and fry for a further minute. Add the potatoes and fry for a further minute. Crumble in the corned beef and mix together. Crumble in the corned beef and mix together. Spoon the mixture into a soup dish then place under the grill for three to four minutes, until crusty. Spoon the mixture into a soup dish then place under the grill for three to four minutes, until crusty. Bring a pan of water to the boil, add the vinegar and whirl the water around. Bring a pan of water to the boil, add the vinegar and whirl the water around. Crack an egg into a ladle. Pour the egg into the pan and simmer for two minutes, until ready. Remove from the pan and drain. Crack an egg into a ladle. Pour the egg into the pan and simmer for two minutes, until ready. Remove from the pan and drain. Remove the hash from the grill and top with the egg. Remove the hash from the grill and top with the egg. Top with a squeeze of ketchup and serve with hot, buttered corn bread. Top with a squeeze of ketchup and serve with hot, buttered corn bread. For the cornbread, mix together the flour, cornmeal, icing sugar and baking powder. For the cornbread, mix together the flour, cornmeal, icing sugar and baking powder. Make a well in the centre of the dry ingredients and add the milk and egg. Mix together from the centre outwards, incorporating the dry ingredients into the wet gradually to create a dough-like paste. Add the melted butter last. Make a well in the centre of the dry ingredients and add the milk and egg. Mix together from the centre outwards, incorporating the dry ingredients into the wet gradually to create a dough-like paste. Add the melted butter last. Place in a hot baking tin. Place in a hot oven for about 15 minutes until golden brown. Place in a hot baking tin. Place in a hot oven for about 15 minutes until golden brown. Remove from the oven, allow to cool slightly. Turn out, cut into slices and serve with the corned beef hash. Remove from the oven, allow to cool slightly. Turn out, cut into slices and serve with the corned beef hash. | {
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"title": "Corned beef hash with poached eggs recipe",
"content": "An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cornedbeefhashwithfr_78048_16x9.jpg This retro dish is quick and easy to make - lovely for both brunch and dinner. 4 potatoes, diced into cubes3 tbsp olive oil1 onion, finely diced1 garlic clove, crushed340g/12oz corned beef, tinnedSalt and freshly ground black pepper, to taste1 tbsp vinegar1-2 free-range eggs (per person)Tomato ketchup, to serve 4 potatoes, diced into cubes 3 tbsp olive oil 1 onion, finely diced 1 garlic clove, crushed 340g/12oz corned beef, tinned Salt and freshly ground black pepper, to taste 1 tbsp vinegar 1-2 free-range eggs (per person) Tomato ketchup, to serve 300g/10½oz plain flour315g/11oz cornmeal200g/7oz icing sugar1 tbsp baking powder1 free-range egg250ml/9fl oz milk200g/7oz butter, melted 300g/10½oz plain flour 315g/11oz cornmeal 200g/7oz icing sugar 1 tbsp baking powder 1 free-range egg 250ml/9fl oz milk 200g/7oz butter, melted Method For the corned beef hash, place the potatoes into a saucepan and cover with water. Bring to the boil and simmer until just tender. Drain and set aside.Heat a frying pan until hot. Add one tablespoon of the olive oil, the onion and garlic and fry for two to three minutes.Add the potatoes and fry for a further minute.Crumble in the corned beef and mix together.Spoon the mixture into a soup dish then place under the grill for three to four minutes, until crusty.Bring a pan of water to the boil, add the vinegar and whirl the water around.Crack an egg into a ladle. Pour the egg into the pan and simmer for two minutes, until ready. Remove from the pan and drain.Remove the hash from the grill and top with the egg.Top with a squeeze of ketchup and serve with hot, buttered corn bread.For the cornbread, mix together the flour, cornmeal, icing sugar and baking powder.Make a well in the centre of the dry ingredients and add the milk and egg. Mix together from the centre outwards, incorporating the dry ingredients into the wet gradually to create a dough-like paste. Add the melted butter last.Place in a hot baking tin. Place in a hot oven for about 15 minutes until golden brown.Remove from the oven, allow to cool slightly. Turn out, cut into slices and serve with the corned beef hash. For the corned beef hash, place the potatoes into a saucepan and cover with water. Bring to the boil and simmer until just tender. Drain and set aside. For the corned beef hash, place the potatoes into a saucepan and cover with water. Bring to the boil and simmer until just tender. Drain and set aside. Heat a frying pan until hot. Add one tablespoon of the olive oil, the onion and garlic and fry for two to three minutes. Heat a frying pan until hot. Add one tablespoon of the olive oil, the onion and garlic and fry for two to three minutes. Add the potatoes and fry for a further minute. Add the potatoes and fry for a further minute. Crumble in the corned beef and mix together. Crumble in the corned beef and mix together. Spoon the mixture into a soup dish then place under the grill for three to four minutes, until crusty. Spoon the mixture into a soup dish then place under the grill for three to four minutes, until crusty. Bring a pan of water to the boil, add the vinegar and whirl the water around. Bring a pan of water to the boil, add the vinegar and whirl the water around. Crack an egg into a ladle. Pour the egg into the pan and simmer for two minutes, until ready. Remove from the pan and drain. Crack an egg into a ladle. Pour the egg into the pan and simmer for two minutes, until ready. Remove from the pan and drain. Remove the hash from the grill and top with the egg. Remove the hash from the grill and top with the egg. Top with a squeeze of ketchup and serve with hot, buttered corn bread. Top with a squeeze of ketchup and serve with hot, buttered corn bread. For the cornbread, mix together the flour, cornmeal, icing sugar and baking powder. For the cornbread, mix together the flour, cornmeal, icing sugar and baking powder. Make a well in the centre of the dry ingredients and add the milk and egg. Mix together from the centre outwards, incorporating the dry ingredients into the wet gradually to create a dough-like paste. Add the melted butter last. Make a well in the centre of the dry ingredients and add the milk and egg. Mix together from the centre outwards, incorporating the dry ingredients into the wet gradually to create a dough-like paste. Add the melted butter last. Place in a hot baking tin. Place in a hot oven for about 15 minutes until golden brown. Place in a hot baking tin. Place in a hot oven for about 15 minutes until golden brown. Remove from the oven, allow to cool slightly. Turn out, cut into slices and serve with the corned beef hash. Remove from the oven, allow to cool slightly. Turn out, cut into slices and serve with the corned beef hash."
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} | 6e183b0b1c944d71cf509b93ea854aa9c8570531941d773b5ea45ed388c19778 | Breakfast hash recipe
An average of 3.8 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/breakfast_hash_02520_16x9.jpg Sausage and onion hash with a couple of eggs cracked over is definitely worth getting out of bed for. 2 tbsp groundnut oil50g/1¾oz butter 3 herby sausages, skinned1 onion, sliced½ large potato, including skin2 free-range eggs 2 tbsp groundnut oil 50g/1¾oz butter 3 herby sausages, skinned 1 onion, sliced ½ large potato, including skin 2 free-range eggs Method Heat the oil in a large pan. Add the butter and skinned sausages and cook for a few minutes, stirring to ensure all the meat browns.Add the onion to the pan.Grate the potato including the skin and squeeze over the sink to remove any moisture. Add the potato to the pan. When the pan ingredients are cooked, crack the eggs into the pan and cook until the egg whites are set but the yolks are still runny. Serve. Heat the oil in a large pan. Add the butter and skinned sausages and cook for a few minutes, stirring to ensure all the meat browns. Heat the oil in a large pan. Add the butter and skinned sausages and cook for a few minutes, stirring to ensure all the meat browns. Add the onion to the pan. Add the onion to the pan. Grate the potato including the skin and squeeze over the sink to remove any moisture. Grate the potato including the skin and squeeze over the sink to remove any moisture. Add the potato to the pan. Add the potato to the pan. When the pan ingredients are cooked, crack the eggs into the pan and cook until the egg whites are set but the yolks are still runny. Serve. When the pan ingredients are cooked, crack the eggs into the pan and cook until the egg whites are set but the yolks are still runny. Serve. | {
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"title": "Breakfast hash recipe",
"content": "An average of 3.8 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/breakfast_hash_02520_16x9.jpg Sausage and onion hash with a couple of eggs cracked over is definitely worth getting out of bed for. 2 tbsp groundnut oil50g/1¾oz butter 3 herby sausages, skinned1 onion, sliced½ large potato, including skin2 free-range eggs 2 tbsp groundnut oil 50g/1¾oz butter 3 herby sausages, skinned 1 onion, sliced ½ large potato, including skin 2 free-range eggs Method Heat the oil in a large pan. Add the butter and skinned sausages and cook for a few minutes, stirring to ensure all the meat browns.Add the onion to the pan.Grate the potato including the skin and squeeze over the sink to remove any moisture. Add the potato to the pan. When the pan ingredients are cooked, crack the eggs into the pan and cook until the egg whites are set but the yolks are still runny. Serve. Heat the oil in a large pan. Add the butter and skinned sausages and cook for a few minutes, stirring to ensure all the meat browns. Heat the oil in a large pan. Add the butter and skinned sausages and cook for a few minutes, stirring to ensure all the meat browns. Add the onion to the pan. Add the onion to the pan. Grate the potato including the skin and squeeze over the sink to remove any moisture. Grate the potato including the skin and squeeze over the sink to remove any moisture. Add the potato to the pan. Add the potato to the pan. When the pan ingredients are cooked, crack the eggs into the pan and cook until the egg whites are set but the yolks are still runny. Serve. When the pan ingredients are cooked, crack the eggs into the pan and cook until the egg whites are set but the yolks are still runny. Serve."
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} | a2c6dbc78683d8f65e0dad6bb6c52c09b999b4f5662071d5d3febcb6d20cdba7 | British shakshuka recipe
An average of 3.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/british_shakshuka_26737_16x9.jpg This British shakshuka is fun! It’s the full English – sausages, bacon, mushrooms, tomatoes, beans and eggs – all cooked in one pan. And if you like a bit of brown sauce with your brekkie, it’s used to glaze the sausages and give a subtle tang to the tomato sauce. 2 tbsp olive oil6 sausages, skins removed, shaped into small balls2 tbsp bottled brown sauce, such as HP sauce100g/3½oz smoked bacon lardons1 onion, thinly sliced200g/7oz button mushrooms, halved2 slices black pudding, crumbled (optional)400g tin chopped tomatoes100g/3½oz cooked haricot beans (about half a 400g tin, drained and rinsed) (optional)4 free-range eggssalt and freshly ground black pepperhot buttered toast, to serve (optional) 2 tbsp olive oil 6 sausages, skins removed, shaped into small balls 2 tbsp bottled brown sauce, such as HP sauce 100g/3½oz smoked bacon lardons 1 onion, thinly sliced 200g/7oz button mushrooms, halved 2 slices black pudding, crumbled (optional) 400g tin chopped tomatoes 100g/3½oz cooked haricot beans (about half a 400g tin, drained and rinsed) (optional) 4 free-range eggs salt and freshly ground black pepper hot buttered toast, to serve (optional) Method Heat 1 tablespoon of the oil in a large, lidded frying pan. Fry the sausage balls until browned on all sides, then add 1 tablespoon of the brown sauce. Stir to coat the meat and keep stirring until they look caramelised, then remove them from the pan and set aside. Deglaze the pan with a little water and pour it over the sausages.Add the remaining oil to the pan. Fry the bacon, onion and mushrooms together until the bacon has rendered its fat and is beginning to crisp. The onion should have started to soften and brown around the edges. If using, add the black pudding and fry very briefly, then put the sausages back in the pan.Add the tomatoes and the remaining brown sauce, along with the beans, if using, and about 200ml/7fl oz water, then stir to deglaze the pan. Season with salt and pepper and bring to the boil, then turn down the heat, cover the pan and cook for 10 minutes. Make four wells in the mixture and break the eggs into them. Cover and cook for a few minutes until the whites are just set and the yolks are still runny. Serve with hot buttered toast if you want to go the whole hog. Heat 1 tablespoon of the oil in a large, lidded frying pan. Fry the sausage balls until browned on all sides, then add 1 tablespoon of the brown sauce. Stir to coat the meat and keep stirring until they look caramelised, then remove them from the pan and set aside. Deglaze the pan with a little water and pour it over the sausages. Heat 1 tablespoon of the oil in a large, lidded frying pan. Fry the sausage balls until browned on all sides, then add 1 tablespoon of the brown sauce. Stir to coat the meat and keep stirring until they look caramelised, then remove them from the pan and set aside. Deglaze the pan with a little water and pour it over the sausages. Add the remaining oil to the pan. Fry the bacon, onion and mushrooms together until the bacon has rendered its fat and is beginning to crisp. The onion should have started to soften and brown around the edges. If using, add the black pudding and fry very briefly, then put the sausages back in the pan. Add the remaining oil to the pan. Fry the bacon, onion and mushrooms together until the bacon has rendered its fat and is beginning to crisp. The onion should have started to soften and brown around the edges. If using, add the black pudding and fry very briefly, then put the sausages back in the pan. Add the tomatoes and the remaining brown sauce, along with the beans, if using, and about 200ml/7fl oz water, then stir to deglaze the pan. Season with salt and pepper and bring to the boil, then turn down the heat, cover the pan and cook for 10 minutes. Add the tomatoes and the remaining brown sauce, along with the beans, if using, and about 200ml/7fl oz water, then stir to deglaze the pan. Season with salt and pepper and bring to the boil, then turn down the heat, cover the pan and cook for 10 minutes. Make four wells in the mixture and break the eggs into them. Cover and cook for a few minutes until the whites are just set and the yolks are still runny. Serve with hot buttered toast if you want to go the whole hog. Make four wells in the mixture and break the eggs into them. Cover and cook for a few minutes until the whites are just set and the yolks are still runny. Serve with hot buttered toast if you want to go the whole hog. | {
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"title": "British shakshuka recipe",
"content": "An average of 3.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/british_shakshuka_26737_16x9.jpg This British shakshuka is fun! It’s the full English – sausages, bacon, mushrooms, tomatoes, beans and eggs – all cooked in one pan. And if you like a bit of brown sauce with your brekkie, it’s used to glaze the sausages and give a subtle tang to the tomato sauce. 2 tbsp olive oil6 sausages, skins removed, shaped into small balls2 tbsp bottled brown sauce, such as HP sauce100g/3½oz smoked bacon lardons1 onion, thinly sliced200g/7oz button mushrooms, halved2 slices black pudding, crumbled (optional)400g tin chopped tomatoes100g/3½oz cooked haricot beans (about half a 400g tin, drained and rinsed) (optional)4 free-range eggssalt and freshly ground black pepperhot buttered toast, to serve (optional) 2 tbsp olive oil 6 sausages, skins removed, shaped into small balls 2 tbsp bottled brown sauce, such as HP sauce 100g/3½oz smoked bacon lardons 1 onion, thinly sliced 200g/7oz button mushrooms, halved 2 slices black pudding, crumbled (optional) 400g tin chopped tomatoes 100g/3½oz cooked haricot beans (about half a 400g tin, drained and rinsed) (optional) 4 free-range eggs salt and freshly ground black pepper hot buttered toast, to serve (optional) Method Heat 1 tablespoon of the oil in a large, lidded frying pan. Fry the sausage balls until browned on all sides, then add 1 tablespoon of the brown sauce. Stir to coat the meat and keep stirring until they look caramelised, then remove them from the pan and set aside. Deglaze the pan with a little water and pour it over the sausages.Add the remaining oil to the pan. Fry the bacon, onion and mushrooms together until the bacon has rendered its fat and is beginning to crisp. The onion should have started to soften and brown around the edges. If using, add the black pudding and fry very briefly, then put the sausages back in the pan.Add the tomatoes and the remaining brown sauce, along with the beans, if using, and about 200ml/7fl oz water, then stir to deglaze the pan. Season with salt and pepper and bring to the boil, then turn down the heat, cover the pan and cook for 10 minutes. Make four wells in the mixture and break the eggs into them. Cover and cook for a few minutes until the whites are just set and the yolks are still runny. Serve with hot buttered toast if you want to go the whole hog. Heat 1 tablespoon of the oil in a large, lidded frying pan. Fry the sausage balls until browned on all sides, then add 1 tablespoon of the brown sauce. Stir to coat the meat and keep stirring until they look caramelised, then remove them from the pan and set aside. Deglaze the pan with a little water and pour it over the sausages. Heat 1 tablespoon of the oil in a large, lidded frying pan. Fry the sausage balls until browned on all sides, then add 1 tablespoon of the brown sauce. Stir to coat the meat and keep stirring until they look caramelised, then remove them from the pan and set aside. Deglaze the pan with a little water and pour it over the sausages. Add the remaining oil to the pan. Fry the bacon, onion and mushrooms together until the bacon has rendered its fat and is beginning to crisp. The onion should have started to soften and brown around the edges. If using, add the black pudding and fry very briefly, then put the sausages back in the pan. Add the remaining oil to the pan. Fry the bacon, onion and mushrooms together until the bacon has rendered its fat and is beginning to crisp. The onion should have started to soften and brown around the edges. If using, add the black pudding and fry very briefly, then put the sausages back in the pan. Add the tomatoes and the remaining brown sauce, along with the beans, if using, and about 200ml/7fl oz water, then stir to deglaze the pan. Season with salt and pepper and bring to the boil, then turn down the heat, cover the pan and cook for 10 minutes. Add the tomatoes and the remaining brown sauce, along with the beans, if using, and about 200ml/7fl oz water, then stir to deglaze the pan. Season with salt and pepper and bring to the boil, then turn down the heat, cover the pan and cook for 10 minutes. Make four wells in the mixture and break the eggs into them. Cover and cook for a few minutes until the whites are just set and the yolks are still runny. Serve with hot buttered toast if you want to go the whole hog. Make four wells in the mixture and break the eggs into them. Cover and cook for a few minutes until the whites are just set and the yolks are still runny. Serve with hot buttered toast if you want to go the whole hog."
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} | bad9da008e4138f9857d9111333c297b136b17f7f749f9c76db8533ce420828b | Chorizo shakshuka with flatbreads recipe
For the shakshuka, heat the oil in a large non-stick sauté or frying pan with a lid. Once hot, add the onion and aubergine. Fry over a medium–low heat for around 8–10 minutes, until the onions are soft and translucent.Meanwhile, toast the spice seeds and cayenne pepper in a small frying pan. Cook for about 30 seconds–1 minute, or until aromatic and the seeds start to pop. Transfer to a pestle and mortar (or spice grinder) and grind to a fine powder. Add the spices to the onion mixture and stir well. Cook for a couple of minutes, stirring continuously. Add the red peppers to the onion mixture and then stir in the garlic, chillies, vine tomatoes and half of the parsley. Season generously with salt and squeeze in the lemon juice. Cook for a few minutes and then add the tinned tomatoes and sugar. Cover the pan with its lid and bring to a gentle simmer. Cook for 30–40 minutes, until the sauce is rich and has thickened. Add a splash of water during cooking to ensure it does not dry out. Check the texture – it should be wet enough to prevent it drying out and burning while you cook the eggs . Meanwhile, make the flatbreads. Place the salt, oil and flour in a large bowl. Mix to combine and then gradually pour in 125–140ml/4–4½fl oz lukewarm water. Using your hands, knead the dough for a couple of minutes to form a soft, smooth dough. If it is too sticky, add a little more flour and if it is too dry, add a splash of water. Wrap in cling film and chill in the fridge for 20 minutes. For the garlic butter, mix the garlic, butter and chopped herbs together in a large bowl to combine. Season with salt and pepper and set aside.Remove the dough from the fridge and divide into 4 equal balls. On a lightly floured surface, roll the balls into rough circles that are about the thickness of a pound coin. Heat a large non-stick frying or griddle pan until very hot. Cook one of the flatbreads for about 1½–2 minutes on each side, until nicely charred and lightly golden. It may have spots of brown and should puff up a little during cooking. Remove from the heat and brush the flatbread with the garlic butter while still hot. Cook the rest of the flatbreads in the same way, wrapping any cooked flatbreads in a tea towel to keep warm as you cook. For the shakshuka, hollow out four holes in the tomato mixture ready for the eggs. Crack in the eggs and cover with a lid again. Cook for 8–10 minutes, or until the eggs are cooked. If using chorizo, heat a non-stick frying pan over a medium–high heat. Once hot, fry the chorizo for a few minutes, turning frequently, until cooked through, crisp and the fat is rendered. Remove from the heat. As soon as eggs are cooked, remove the pan from the heat. Sprinkle the feta, remaining parsley and pomegranate seeds over the shakshuka and scatter with chorizo, if using. Serve with the yoghurt and flatbreads. For the shakshuka, heat the oil in a large non-stick sauté or frying pan with a lid. Once hot, add the onion and aubergine. Fry over a medium–low heat for around 8–10 minutes, until the onions are soft and translucent. For the shakshuka, heat the oil in a large non-stick sauté or frying pan with a lid. Once hot, add the onion and aubergine. Fry over a medium–low heat for around 8–10 minutes, until the onions are soft and translucent. Meanwhile, toast the spice seeds and cayenne pepper in a small frying pan. Cook for about 30 seconds–1 minute, or until aromatic and the seeds start to pop. Transfer to a pestle and mortar (or spice grinder) and grind to a fine powder. Add the spices to the onion mixture and stir well. Cook for a couple of minutes, stirring continuously. Meanwhile, toast the spice seeds and cayenne pepper in a small frying pan. Cook for about 30 seconds–1 minute, or until aromatic and the seeds start to pop. Transfer to a pestle and mortar (or spice grinder) and grind to a fine powder. Add the spices to the onion mixture and stir well. Cook for a couple of minutes, stirring continuously. Add the red peppers to the onion mixture and then stir in the garlic, chillies, vine tomatoes and half of the parsley. Season generously with salt and squeeze in the lemon juice. Cook for a few minutes and then add the tinned tomatoes and sugar. Add the red peppers to the onion mixture and then stir in the garlic, chillies, vine tomatoes and half of the parsley. Season generously with salt and squeeze in the lemon juice. Cook for a few minutes and then add the tinned tomatoes and sugar. Cover the pan with its lid and bring to a gentle simmer. Cook for 30–40 minutes, until the sauce is rich and has thickened. Add a splash of water during cooking to ensure it does not dry out. Check the texture – it should be wet enough to prevent it drying out and burning while you cook the eggs . Cover the pan with its lid and bring to a gentle simmer. Cook for 30–40 minutes, until the sauce is rich and has thickened. Add a splash of water during cooking to ensure it does not dry out. Check the texture – it should be wet enough to prevent it drying out and burning while you cook the eggs . Meanwhile, make the flatbreads. Place the salt, oil and flour in a large bowl. Mix to combine and then gradually pour in 125–140ml/4–4½fl oz lukewarm water. Using your hands, knead the dough for a couple of minutes to form a soft, smooth dough. If it is too sticky, add a little more flour and if it is too dry, add a splash of water. Wrap in cling film and chill in the fridge for 20 minutes. Meanwhile, make the flatbreads. Place the salt, oil and flour in a large bowl. Mix to combine and then gradually pour in 125–140ml/4–4½fl oz lukewarm water. Using your hands, knead the dough for a couple of minutes to form a soft, smooth dough. If it is too sticky, add a little more flour and if it is too dry, add a splash of water. Wrap in cling film and chill in the fridge for 20 minutes. For the garlic butter, mix the garlic, butter and chopped herbs together in a large bowl to combine. Season with salt and pepper and set aside. For the garlic butter, mix the garlic, butter and chopped herbs together in a large bowl to combine. Season with salt and pepper and set aside. Remove the dough from the fridge and divide into 4 equal balls. On a lightly floured surface, roll the balls into rough circles that are about the thickness of a pound coin. Heat a large non-stick frying or griddle pan until very hot. Cook one of the flatbreads for about 1½–2 minutes on each side, until nicely charred and lightly golden. It may have spots of brown and should puff up a little during cooking. Remove from the heat and brush the flatbread with the garlic butter while still hot. Cook the rest of the flatbreads in the same way, wrapping any cooked flatbreads in a tea towel to keep warm as you cook. Remove the dough from the fridge and divide into 4 equal balls. On a lightly floured surface, roll the balls into rough circles that are about the thickness of a pound coin. Heat a large non-stick frying or griddle pan until very hot. Cook one of the flatbreads for about 1½–2 minutes on each side, until nicely charred and lightly golden. It may have spots of brown and should puff up a little during cooking. Remove from the heat and brush the flatbread with the garlic butter while still hot. Cook the rest of the flatbreads in the same way, wrapping any cooked flatbreads in a tea towel to keep warm as you cook. For the shakshuka, hollow out four holes in the tomato mixture ready for the eggs. Crack in the eggs and cover with a lid again. Cook for 8–10 minutes, or until the eggs are cooked. For the shakshuka, hollow out four holes in the tomato mixture ready for the eggs. Crack in the eggs and cover with a lid again. Cook for 8–10 minutes, or until the eggs are cooked. If using chorizo, heat a non-stick frying pan over a medium–high heat. Once hot, fry the chorizo for a few minutes, turning frequently, until cooked through, crisp and the fat is rendered. Remove from the heat. If using chorizo, heat a non-stick frying pan over a medium–high heat. Once hot, fry the chorizo for a few minutes, turning frequently, until cooked through, crisp and the fat is rendered. Remove from the heat. As soon as eggs are cooked, remove the pan from the heat. Sprinkle the feta, remaining parsley and pomegranate seeds over the shakshuka and scatter with chorizo, if using. Serve with the yoghurt and flatbreads. As soon as eggs are cooked, remove the pan from the heat. Sprinkle the feta, remaining parsley and pomegranate seeds over the shakshuka and scatter with chorizo, if using. Serve with the yoghurt and flatbreads. | {
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"title": "Chorizo shakshuka with flatbreads recipe",
"content": "For the shakshuka, heat the oil in a large non-stick sauté or frying pan with a lid. Once hot, add the onion and aubergine. Fry over a medium–low heat for around 8–10 minutes, until the onions are soft and translucent.Meanwhile, toast the spice seeds and cayenne pepper in a small frying pan. Cook for about 30 seconds–1 minute, or until aromatic and the seeds start to pop. Transfer to a pestle and mortar (or spice grinder) and grind to a fine powder. Add the spices to the onion mixture and stir well. Cook for a couple of minutes, stirring continuously. Add the red peppers to the onion mixture and then stir in the garlic, chillies, vine tomatoes and half of the parsley. Season generously with salt and squeeze in the lemon juice. Cook for a few minutes and then add the tinned tomatoes and sugar. Cover the pan with its lid and bring to a gentle simmer. Cook for 30–40 minutes, until the sauce is rich and has thickened. Add a splash of water during cooking to ensure it does not dry out. Check the texture – it should be wet enough to prevent it drying out and burning while you cook the eggs . Meanwhile, make the flatbreads. Place the salt, oil and flour in a large bowl. Mix to combine and then gradually pour in 125–140ml/4–4½fl oz lukewarm water. Using your hands, knead the dough for a couple of minutes to form a soft, smooth dough. If it is too sticky, add a little more flour and if it is too dry, add a splash of water. Wrap in cling film and chill in the fridge for 20 minutes. For the garlic butter, mix the garlic, butter and chopped herbs together in a large bowl to combine. Season with salt and pepper and set aside.Remove the dough from the fridge and divide into 4 equal balls. On a lightly floured surface, roll the balls into rough circles that are about the thickness of a pound coin. Heat a large non-stick frying or griddle pan until very hot. Cook one of the flatbreads for about 1½–2 minutes on each side, until nicely charred and lightly golden. It may have spots of brown and should puff up a little during cooking. Remove from the heat and brush the flatbread with the garlic butter while still hot. Cook the rest of the flatbreads in the same way, wrapping any cooked flatbreads in a tea towel to keep warm as you cook. For the shakshuka, hollow out four holes in the tomato mixture ready for the eggs. Crack in the eggs and cover with a lid again. Cook for 8–10 minutes, or until the eggs are cooked. If using chorizo, heat a non-stick frying pan over a medium–high heat. Once hot, fry the chorizo for a few minutes, turning frequently, until cooked through, crisp and the fat is rendered. Remove from the heat. As soon as eggs are cooked, remove the pan from the heat. Sprinkle the feta, remaining parsley and pomegranate seeds over the shakshuka and scatter with chorizo, if using. Serve with the yoghurt and flatbreads. For the shakshuka, heat the oil in a large non-stick sauté or frying pan with a lid. Once hot, add the onion and aubergine. Fry over a medium–low heat for around 8–10 minutes, until the onions are soft and translucent. For the shakshuka, heat the oil in a large non-stick sauté or frying pan with a lid. Once hot, add the onion and aubergine. Fry over a medium–low heat for around 8–10 minutes, until the onions are soft and translucent. Meanwhile, toast the spice seeds and cayenne pepper in a small frying pan. Cook for about 30 seconds–1 minute, or until aromatic and the seeds start to pop. Transfer to a pestle and mortar (or spice grinder) and grind to a fine powder. Add the spices to the onion mixture and stir well. Cook for a couple of minutes, stirring continuously. Meanwhile, toast the spice seeds and cayenne pepper in a small frying pan. Cook for about 30 seconds–1 minute, or until aromatic and the seeds start to pop. Transfer to a pestle and mortar (or spice grinder) and grind to a fine powder. Add the spices to the onion mixture and stir well. Cook for a couple of minutes, stirring continuously. Add the red peppers to the onion mixture and then stir in the garlic, chillies, vine tomatoes and half of the parsley. Season generously with salt and squeeze in the lemon juice. Cook for a few minutes and then add the tinned tomatoes and sugar. Add the red peppers to the onion mixture and then stir in the garlic, chillies, vine tomatoes and half of the parsley. Season generously with salt and squeeze in the lemon juice. Cook for a few minutes and then add the tinned tomatoes and sugar. Cover the pan with its lid and bring to a gentle simmer. Cook for 30–40 minutes, until the sauce is rich and has thickened. Add a splash of water during cooking to ensure it does not dry out. Check the texture – it should be wet enough to prevent it drying out and burning while you cook the eggs . Cover the pan with its lid and bring to a gentle simmer. Cook for 30–40 minutes, until the sauce is rich and has thickened. Add a splash of water during cooking to ensure it does not dry out. Check the texture – it should be wet enough to prevent it drying out and burning while you cook the eggs . Meanwhile, make the flatbreads. Place the salt, oil and flour in a large bowl. Mix to combine and then gradually pour in 125–140ml/4–4½fl oz lukewarm water. Using your hands, knead the dough for a couple of minutes to form a soft, smooth dough. If it is too sticky, add a little more flour and if it is too dry, add a splash of water. Wrap in cling film and chill in the fridge for 20 minutes. Meanwhile, make the flatbreads. Place the salt, oil and flour in a large bowl. Mix to combine and then gradually pour in 125–140ml/4–4½fl oz lukewarm water. Using your hands, knead the dough for a couple of minutes to form a soft, smooth dough. If it is too sticky, add a little more flour and if it is too dry, add a splash of water. Wrap in cling film and chill in the fridge for 20 minutes. For the garlic butter, mix the garlic, butter and chopped herbs together in a large bowl to combine. Season with salt and pepper and set aside. For the garlic butter, mix the garlic, butter and chopped herbs together in a large bowl to combine. Season with salt and pepper and set aside. Remove the dough from the fridge and divide into 4 equal balls. On a lightly floured surface, roll the balls into rough circles that are about the thickness of a pound coin. Heat a large non-stick frying or griddle pan until very hot. Cook one of the flatbreads for about 1½–2 minutes on each side, until nicely charred and lightly golden. It may have spots of brown and should puff up a little during cooking. Remove from the heat and brush the flatbread with the garlic butter while still hot. Cook the rest of the flatbreads in the same way, wrapping any cooked flatbreads in a tea towel to keep warm as you cook. Remove the dough from the fridge and divide into 4 equal balls. On a lightly floured surface, roll the balls into rough circles that are about the thickness of a pound coin. Heat a large non-stick frying or griddle pan until very hot. Cook one of the flatbreads for about 1½–2 minutes on each side, until nicely charred and lightly golden. It may have spots of brown and should puff up a little during cooking. Remove from the heat and brush the flatbread with the garlic butter while still hot. Cook the rest of the flatbreads in the same way, wrapping any cooked flatbreads in a tea towel to keep warm as you cook. For the shakshuka, hollow out four holes in the tomato mixture ready for the eggs. Crack in the eggs and cover with a lid again. Cook for 8–10 minutes, or until the eggs are cooked. For the shakshuka, hollow out four holes in the tomato mixture ready for the eggs. Crack in the eggs and cover with a lid again. Cook for 8–10 minutes, or until the eggs are cooked. If using chorizo, heat a non-stick frying pan over a medium–high heat. Once hot, fry the chorizo for a few minutes, turning frequently, until cooked through, crisp and the fat is rendered. Remove from the heat. If using chorizo, heat a non-stick frying pan over a medium–high heat. Once hot, fry the chorizo for a few minutes, turning frequently, until cooked through, crisp and the fat is rendered. Remove from the heat. As soon as eggs are cooked, remove the pan from the heat. Sprinkle the feta, remaining parsley and pomegranate seeds over the shakshuka and scatter with chorizo, if using. Serve with the yoghurt and flatbreads. As soon as eggs are cooked, remove the pan from the heat. Sprinkle the feta, remaining parsley and pomegranate seeds over the shakshuka and scatter with chorizo, if using. Serve with the yoghurt and flatbreads."
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} | 998ec51b7bafe5e3941d051ad5b44a4b44b0652e2c215c17b71cb090b9856400 | Easy bibimbap recipe
An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bibimbap_with_sesame_78959_16x9.jpg Bibimbap is a Korean dish of rice topped with pickles, chilli sauce and veggies, making a colourful and nourishing meal in a bowl. Any leftovers are great for packed lunches. Each serving provides 696 kcal, 22g protein, 84g carbohydrate (of which 30g sugars), 27g fat (of which 5g saturates), 10g fibre and 4.8g salt. 120g/4½oz brown basmati rice2 tsp toasted sesame oil2 large free-range eggs¼ cucumber, peeled and roughly chopped100g/3½oz kimchi1 tsp toasted sesame seeds, to garnish 120g/4½oz brown basmati rice 2 tsp toasted sesame oil 2 large free-range eggs ¼ cucumber, peeled and roughly chopped 100g/3½oz kimchi 1 tsp toasted sesame seeds, to garnish 1 large carrot, peeled and cut into thin matchsticks2 tbsp rice wine vinegar ¼ tsp caster sugar¼ tsp sea salt 1 large carrot, peeled and cut into thin matchsticks 2 tbsp rice wine vinegar ¼ tsp caster sugar ¼ tsp sea salt 2 tbsp gochujang (Korean fermented chilli paste)1½ tbsp rice wine vinegar1 tbsp runny honey1 tsp toasted sesame oil 2 tbsp gochujang (Korean fermented chilli paste) 1½ tbsp rice wine vinegar 1 tbsp runny honey 1 tsp toasted sesame oil ½ tbsp toasted sesame oil1 large garlic clove, finely chopped200g/7oz baby spinach leaves100g/3½oz beansprouts1 tbsp soy sauce½ tsp caster sugarlarge pinch sea salt ½ tbsp toasted sesame oil 1 large garlic clove, finely chopped 200g/7oz baby spinach leaves 100g/3½oz beansprouts 1 tbsp soy sauce ½ tsp caster sugar large pinch sea salt Method Cook the rice in boiling water for 20 minutes until tender and then drain.Meanwhile, to make the pickled carrot, combine the carrot with the vinegar, sugar and salt in a small bowl. Set aside, stirring occasionally.To make the chilli sauce, whisk together all the ingredients until smooth in a small bowl. To make the sesame spinach, heat the oil in a large frying pan over a medium heat and fry the garlic until soft. Add the spinach, in batches if necessary, and gently fry for 5 minutes, or until wilted. Turn up the heat, and add the beansprouts, soy sauce, sugar and salt. Cook for 3–4 minutes, or until all the liquid has evaporated.Just before serving, heat the sesame oil in a frying pan and fry the eggs, sunny side-up. Remove the pickled carrot from the bowl and pat dry on kitchen paper. Divide the rice between two shallow bowls. Add the sesame spinach, cucumber, carrot pickle and kimchi. Top each bowl with a fried egg, a drizzle of chilli sauce and a sprinkling of toasted sesame seeds. Cook the rice in boiling water for 20 minutes until tender and then drain. Cook the rice in boiling water for 20 minutes until tender and then drain. Meanwhile, to make the pickled carrot, combine the carrot with the vinegar, sugar and salt in a small bowl. Set aside, stirring occasionally. Meanwhile, to make the pickled carrot, combine the carrot with the vinegar, sugar and salt in a small bowl. Set aside, stirring occasionally. To make the chilli sauce, whisk together all the ingredients until smooth in a small bowl. To make the chilli sauce, whisk together all the ingredients until smooth in a small bowl. To make the sesame spinach, heat the oil in a large frying pan over a medium heat and fry the garlic until soft. Add the spinach, in batches if necessary, and gently fry for 5 minutes, or until wilted. Turn up the heat, and add the beansprouts, soy sauce, sugar and salt. Cook for 3–4 minutes, or until all the liquid has evaporated. To make the sesame spinach, heat the oil in a large frying pan over a medium heat and fry the garlic until soft. Add the spinach, in batches if necessary, and gently fry for 5 minutes, or until wilted. Turn up the heat, and add the beansprouts, soy sauce, sugar and salt. Cook for 3–4 minutes, or until all the liquid has evaporated. Just before serving, heat the sesame oil in a frying pan and fry the eggs, sunny side-up. Remove the pickled carrot from the bowl and pat dry on kitchen paper. Just before serving, heat the sesame oil in a frying pan and fry the eggs, sunny side-up. Remove the pickled carrot from the bowl and pat dry on kitchen paper. Divide the rice between two shallow bowls. Add the sesame spinach, cucumber, carrot pickle and kimchi. Top each bowl with a fried egg, a drizzle of chilli sauce and a sprinkling of toasted sesame seeds. Divide the rice between two shallow bowls. Add the sesame spinach, cucumber, carrot pickle and kimchi. Top each bowl with a fried egg, a drizzle of chilli sauce and a sprinkling of toasted sesame seeds. Recipe tips For a vegan version, swap the egg for some shiitake mushrooms fried with a splash of soy sauce or tamari and swap the honey for maple syrup. Gochujang is a soy-based fermented Korean red chilli paste. Look for a Korean brand (often sold in a big red tub) because own-brand versions tend to be far too sweet. | {
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"title": "Easy bibimbap recipe",
"content": "An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bibimbap_with_sesame_78959_16x9.jpg Bibimbap is a Korean dish of rice topped with pickles, chilli sauce and veggies, making a colourful and nourishing meal in a bowl. Any leftovers are great for packed lunches. Each serving provides 696 kcal, 22g protein, 84g carbohydrate (of which 30g sugars), 27g fat (of which 5g saturates), 10g fibre and 4.8g salt. 120g/4½oz brown basmati rice2 tsp toasted sesame oil2 large free-range eggs¼ cucumber, peeled and roughly chopped100g/3½oz kimchi1 tsp toasted sesame seeds, to garnish 120g/4½oz brown basmati rice 2 tsp toasted sesame oil 2 large free-range eggs ¼ cucumber, peeled and roughly chopped 100g/3½oz kimchi 1 tsp toasted sesame seeds, to garnish 1 large carrot, peeled and cut into thin matchsticks2 tbsp rice wine vinegar ¼ tsp caster sugar¼ tsp sea salt 1 large carrot, peeled and cut into thin matchsticks 2 tbsp rice wine vinegar ¼ tsp caster sugar ¼ tsp sea salt 2 tbsp gochujang (Korean fermented chilli paste)1½ tbsp rice wine vinegar1 tbsp runny honey1 tsp toasted sesame oil 2 tbsp gochujang (Korean fermented chilli paste) 1½ tbsp rice wine vinegar 1 tbsp runny honey 1 tsp toasted sesame oil ½ tbsp toasted sesame oil1 large garlic clove, finely chopped200g/7oz baby spinach leaves100g/3½oz beansprouts1 tbsp soy sauce½ tsp caster sugarlarge pinch sea salt ½ tbsp toasted sesame oil 1 large garlic clove, finely chopped 200g/7oz baby spinach leaves 100g/3½oz beansprouts 1 tbsp soy sauce ½ tsp caster sugar large pinch sea salt Method Cook the rice in boiling water for 20 minutes until tender and then drain.Meanwhile, to make the pickled carrot, combine the carrot with the vinegar, sugar and salt in a small bowl. Set aside, stirring occasionally.To make the chilli sauce, whisk together all the ingredients until smooth in a small bowl. To make the sesame spinach, heat the oil in a large frying pan over a medium heat and fry the garlic until soft. Add the spinach, in batches if necessary, and gently fry for 5 minutes, or until wilted. Turn up the heat, and add the beansprouts, soy sauce, sugar and salt. Cook for 3–4 minutes, or until all the liquid has evaporated.Just before serving, heat the sesame oil in a frying pan and fry the eggs, sunny side-up. Remove the pickled carrot from the bowl and pat dry on kitchen paper. Divide the rice between two shallow bowls. Add the sesame spinach, cucumber, carrot pickle and kimchi. Top each bowl with a fried egg, a drizzle of chilli sauce and a sprinkling of toasted sesame seeds. Cook the rice in boiling water for 20 minutes until tender and then drain. Cook the rice in boiling water for 20 minutes until tender and then drain. Meanwhile, to make the pickled carrot, combine the carrot with the vinegar, sugar and salt in a small bowl. Set aside, stirring occasionally. Meanwhile, to make the pickled carrot, combine the carrot with the vinegar, sugar and salt in a small bowl. Set aside, stirring occasionally. To make the chilli sauce, whisk together all the ingredients until smooth in a small bowl. To make the chilli sauce, whisk together all the ingredients until smooth in a small bowl. To make the sesame spinach, heat the oil in a large frying pan over a medium heat and fry the garlic until soft. Add the spinach, in batches if necessary, and gently fry for 5 minutes, or until wilted. Turn up the heat, and add the beansprouts, soy sauce, sugar and salt. Cook for 3–4 minutes, or until all the liquid has evaporated. To make the sesame spinach, heat the oil in a large frying pan over a medium heat and fry the garlic until soft. Add the spinach, in batches if necessary, and gently fry for 5 minutes, or until wilted. Turn up the heat, and add the beansprouts, soy sauce, sugar and salt. Cook for 3–4 minutes, or until all the liquid has evaporated. Just before serving, heat the sesame oil in a frying pan and fry the eggs, sunny side-up. Remove the pickled carrot from the bowl and pat dry on kitchen paper. Just before serving, heat the sesame oil in a frying pan and fry the eggs, sunny side-up. Remove the pickled carrot from the bowl and pat dry on kitchen paper. Divide the rice between two shallow bowls. Add the sesame spinach, cucumber, carrot pickle and kimchi. Top each bowl with a fried egg, a drizzle of chilli sauce and a sprinkling of toasted sesame seeds. Divide the rice between two shallow bowls. Add the sesame spinach, cucumber, carrot pickle and kimchi. Top each bowl with a fried egg, a drizzle of chilli sauce and a sprinkling of toasted sesame seeds. Recipe tips For a vegan version, swap the egg for some shiitake mushrooms fried with a splash of soy sauce or tamari and swap the honey for maple syrup. Gochujang is a soy-based fermented Korean red chilli paste. Look for a Korean brand (often sold in a big red tub) because own-brand versions tend to be far too sweet."
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} | f06843b4e68f40b12123ed38233deafcfa4ebe633a44a17af285bba1ffa0bbe6 | Japchae recipe
An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/japchae_09863_16x9.jpg Sweet potato vermicelli noodles can be tricky to get hold of, but they keep for ages and really are the key to a great japchae. Mix up the veg if you wish to make use of what you have in the fridge. 150g/5½oz dried Korean sweet potato vermicelli noodles (dangmyeon)½ small onion, finely sliced2 garlic cloves, finely sliced½ red pepper, finely sliced1 carrot, peeled and cut into fine matchsticks4 dried shiitake mushrooms, soaked in warm water and sliced2–3 handfuls fresh spinach1 tbsp vegetable or sunflower oil sesame seeds, toasted, to garnish 150g/5½oz dried Korean sweet potato vermicelli noodles (dangmyeon) ½ small onion, finely sliced 2 garlic cloves, finely sliced ½ red pepper, finely sliced 1 carrot, peeled and cut into fine matchsticks 4 dried shiitake mushrooms, soaked in warm water and sliced 2–3 handfuls fresh spinach 1 tbsp vegetable or sunflower oil sesame seeds, toasted, to garnish 1 tbsp vegetarian stir-fry sauce (also known as vegetarian oyster sauce)1½ tbsp light soy sauce½ tsp sugar100ml/3½fl oz vegetable stock or water1–2 tsp sesame oil 1 tbsp vegetarian stir-fry sauce (also known as vegetarian oyster sauce) 1½ tbsp light soy sauce ½ tsp sugar 100ml/3½fl oz vegetable stock or water 1–2 tsp sesame oil Method Place the vermicelli in a large bowl and pour boiling water over the noodles. Leave to soak for about 6–8 minutes, or until softened and chewy. Drain and rinse under cold water.Lay out all your prepared ingredients near the hob ready for stir frying. To make the sauce, mix all of the ingredients together in a small bowl. Heat the oil in a wok to a medium–high heat and once smoking hot, add the onions and stir-fry for 30 seconds. Add the garlic, pepper, carrot, mushrooms, spinach and noodles, allowing 30 seconds between each ingredient before adding the next. Once the noodles are added to the wok, stir-fry for a further minute or so, folding all the vegetables evenly through the noodles. Now pour the sauce into the wok and bring to a vigorous boil over a high heat. Stir the sauce into the noodles for 2–3 minutes, until all of the sauce has been absorbed by the noodles. Garnish with the toasted sesame seeds and serve. Place the vermicelli in a large bowl and pour boiling water over the noodles. Leave to soak for about 6–8 minutes, or until softened and chewy. Drain and rinse under cold water. Place the vermicelli in a large bowl and pour boiling water over the noodles. Leave to soak for about 6–8 minutes, or until softened and chewy. Drain and rinse under cold water. Lay out all your prepared ingredients near the hob ready for stir frying. Lay out all your prepared ingredients near the hob ready for stir frying. To make the sauce, mix all of the ingredients together in a small bowl. To make the sauce, mix all of the ingredients together in a small bowl. Heat the oil in a wok to a medium–high heat and once smoking hot, add the onions and stir-fry for 30 seconds. Add the garlic, pepper, carrot, mushrooms, spinach and noodles, allowing 30 seconds between each ingredient before adding the next. Heat the oil in a wok to a medium–high heat and once smoking hot, add the onions and stir-fry for 30 seconds. Add the garlic, pepper, carrot, mushrooms, spinach and noodles, allowing 30 seconds between each ingredient before adding the next. Once the noodles are added to the wok, stir-fry for a further minute or so, folding all the vegetables evenly through the noodles. Now pour the sauce into the wok and bring to a vigorous boil over a high heat. Once the noodles are added to the wok, stir-fry for a further minute or so, folding all the vegetables evenly through the noodles. Now pour the sauce into the wok and bring to a vigorous boil over a high heat. Stir the sauce into the noodles for 2–3 minutes, until all of the sauce has been absorbed by the noodles. Garnish with the toasted sesame seeds and serve. Stir the sauce into the noodles for 2–3 minutes, until all of the sauce has been absorbed by the noodles. Garnish with the toasted sesame seeds and serve. | {
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"title": "Japchae recipe",
"content": "An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/japchae_09863_16x9.jpg Sweet potato vermicelli noodles can be tricky to get hold of, but they keep for ages and really are the key to a great japchae. Mix up the veg if you wish to make use of what you have in the fridge. 150g/5½oz dried Korean sweet potato vermicelli noodles (dangmyeon)½ small onion, finely sliced2 garlic cloves, finely sliced½ red pepper, finely sliced1 carrot, peeled and cut into fine matchsticks4 dried shiitake mushrooms, soaked in warm water and sliced2–3 handfuls fresh spinach1 tbsp vegetable or sunflower oil sesame seeds, toasted, to garnish 150g/5½oz dried Korean sweet potato vermicelli noodles (dangmyeon) ½ small onion, finely sliced 2 garlic cloves, finely sliced ½ red pepper, finely sliced 1 carrot, peeled and cut into fine matchsticks 4 dried shiitake mushrooms, soaked in warm water and sliced 2–3 handfuls fresh spinach 1 tbsp vegetable or sunflower oil sesame seeds, toasted, to garnish 1 tbsp vegetarian stir-fry sauce (also known as vegetarian oyster sauce)1½ tbsp light soy sauce½ tsp sugar100ml/3½fl oz vegetable stock or water1–2 tsp sesame oil 1 tbsp vegetarian stir-fry sauce (also known as vegetarian oyster sauce) 1½ tbsp light soy sauce ½ tsp sugar 100ml/3½fl oz vegetable stock or water 1–2 tsp sesame oil Method Place the vermicelli in a large bowl and pour boiling water over the noodles. Leave to soak for about 6–8 minutes, or until softened and chewy. Drain and rinse under cold water.Lay out all your prepared ingredients near the hob ready for stir frying. To make the sauce, mix all of the ingredients together in a small bowl. Heat the oil in a wok to a medium–high heat and once smoking hot, add the onions and stir-fry for 30 seconds. Add the garlic, pepper, carrot, mushrooms, spinach and noodles, allowing 30 seconds between each ingredient before adding the next. Once the noodles are added to the wok, stir-fry for a further minute or so, folding all the vegetables evenly through the noodles. Now pour the sauce into the wok and bring to a vigorous boil over a high heat. Stir the sauce into the noodles for 2–3 minutes, until all of the sauce has been absorbed by the noodles. Garnish with the toasted sesame seeds and serve. Place the vermicelli in a large bowl and pour boiling water over the noodles. Leave to soak for about 6–8 minutes, or until softened and chewy. Drain and rinse under cold water. Place the vermicelli in a large bowl and pour boiling water over the noodles. Leave to soak for about 6–8 minutes, or until softened and chewy. Drain and rinse under cold water. Lay out all your prepared ingredients near the hob ready for stir frying. Lay out all your prepared ingredients near the hob ready for stir frying. To make the sauce, mix all of the ingredients together in a small bowl. To make the sauce, mix all of the ingredients together in a small bowl. Heat the oil in a wok to a medium–high heat and once smoking hot, add the onions and stir-fry for 30 seconds. Add the garlic, pepper, carrot, mushrooms, spinach and noodles, allowing 30 seconds between each ingredient before adding the next. Heat the oil in a wok to a medium–high heat and once smoking hot, add the onions and stir-fry for 30 seconds. Add the garlic, pepper, carrot, mushrooms, spinach and noodles, allowing 30 seconds between each ingredient before adding the next. Once the noodles are added to the wok, stir-fry for a further minute or so, folding all the vegetables evenly through the noodles. Now pour the sauce into the wok and bring to a vigorous boil over a high heat. Once the noodles are added to the wok, stir-fry for a further minute or so, folding all the vegetables evenly through the noodles. Now pour the sauce into the wok and bring to a vigorous boil over a high heat. Stir the sauce into the noodles for 2–3 minutes, until all of the sauce has been absorbed by the noodles. Garnish with the toasted sesame seeds and serve. Stir the sauce into the noodles for 2–3 minutes, until all of the sauce has been absorbed by the noodles. Garnish with the toasted sesame seeds and serve."
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} | 0c9fd9f0a9c0abf05127c138cf137be2452bb6c2e39b53c9660bf4ef41650325 | Homemade granola recipe
Oat, maple and nut granola An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oat_maple_and_pecan_71418_16x9.jpg Make a large batch of this nutrient- and energy-packed granola for three weeks of ready-steady-go breakfasts. Serve your homemade granola with yoghurt and fruit, or simply with milk. Each serving provides 202 kcal, 6.3g protein, 16g carbohydrate (of which 6.2g sugars), 12g fat (of which 1.2g saturates), 5.5g fibre and 0.03g salt. 200g/7oz rolled oats50g/1¾oz golden linseed40g/1½oz bran2 tbsp maple syrup100g/3½oz whole almonds, skin on, very roughly chopped100g/3½oz shelled walnuts, roughly chopped10-12 dates, stones removed, roughly chopped50g/2oz goji berries (available from health-food shops and some supermarkets)handful hemp seeds (available from health-food shops)large pinch ground cinnamon 200g/7oz rolled oats 50g/1¾oz golden linseed 40g/1½oz bran 2 tbsp maple syrup 100g/3½oz whole almonds, skin on, very roughly chopped 100g/3½oz shelled walnuts, roughly chopped 10-12 dates, stones removed, roughly chopped 50g/2oz goji berries (available from health-food shops and some supermarkets) handful hemp seeds (available from health-food shops) large pinch ground cinnamon Method Preheat the oven to 160C/325F/Gas 3.Sprinkle the oats, linseeds and bran onto a baking tray. Drizzle over the maple syrup and roll the dry ingredients around on the baking tray to coat them in the syrup.Bake the syrup-coated ingredients in the oven for 15-20 minutes, shaking the tray a few times as the contents cook. Remove from the oven when golden-brown and set aside to cool.When the oat mixture has cooled to room temperature, tip it into a large airtight container and stir in the nuts, dates, goji berries, hemp seeds and cinnamon until well combined. Preheat the oven to 160C/325F/Gas 3. Preheat the oven to 160C/325F/Gas 3. Sprinkle the oats, linseeds and bran onto a baking tray. Drizzle over the maple syrup and roll the dry ingredients around on the baking tray to coat them in the syrup. Sprinkle the oats, linseeds and bran onto a baking tray. Drizzle over the maple syrup and roll the dry ingredients around on the baking tray to coat them in the syrup. Bake the syrup-coated ingredients in the oven for 15-20 minutes, shaking the tray a few times as the contents cook. Remove from the oven when golden-brown and set aside to cool. Bake the syrup-coated ingredients in the oven for 15-20 minutes, shaking the tray a few times as the contents cook. Remove from the oven when golden-brown and set aside to cool. When the oat mixture has cooled to room temperature, tip it into a large airtight container and stir in the nuts, dates, goji berries, hemp seeds and cinnamon until well combined. When the oat mixture has cooled to room temperature, tip it into a large airtight container and stir in the nuts, dates, goji berries, hemp seeds and cinnamon until well combined. Recipe tips Homemade granola will keep in an airtight container for up to three weeks. | {
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"content": "Oat, maple and nut granola An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oat_maple_and_pecan_71418_16x9.jpg Make a large batch of this nutrient- and energy-packed granola for three weeks of ready-steady-go breakfasts. Serve your homemade granola with yoghurt and fruit, or simply with milk. Each serving provides 202 kcal, 6.3g protein, 16g carbohydrate (of which 6.2g sugars), 12g fat (of which 1.2g saturates), 5.5g fibre and 0.03g salt. 200g/7oz rolled oats50g/1¾oz golden linseed40g/1½oz bran2 tbsp maple syrup100g/3½oz whole almonds, skin on, very roughly chopped100g/3½oz shelled walnuts, roughly chopped10-12 dates, stones removed, roughly chopped50g/2oz goji berries (available from health-food shops and some supermarkets)handful hemp seeds (available from health-food shops)large pinch ground cinnamon 200g/7oz rolled oats 50g/1¾oz golden linseed 40g/1½oz bran 2 tbsp maple syrup 100g/3½oz whole almonds, skin on, very roughly chopped 100g/3½oz shelled walnuts, roughly chopped 10-12 dates, stones removed, roughly chopped 50g/2oz goji berries (available from health-food shops and some supermarkets) handful hemp seeds (available from health-food shops) large pinch ground cinnamon Method Preheat the oven to 160C/325F/Gas 3.Sprinkle the oats, linseeds and bran onto a baking tray. Drizzle over the maple syrup and roll the dry ingredients around on the baking tray to coat them in the syrup.Bake the syrup-coated ingredients in the oven for 15-20 minutes, shaking the tray a few times as the contents cook. Remove from the oven when golden-brown and set aside to cool.When the oat mixture has cooled to room temperature, tip it into a large airtight container and stir in the nuts, dates, goji berries, hemp seeds and cinnamon until well combined. Preheat the oven to 160C/325F/Gas 3. Preheat the oven to 160C/325F/Gas 3. Sprinkle the oats, linseeds and bran onto a baking tray. Drizzle over the maple syrup and roll the dry ingredients around on the baking tray to coat them in the syrup. Sprinkle the oats, linseeds and bran onto a baking tray. Drizzle over the maple syrup and roll the dry ingredients around on the baking tray to coat them in the syrup. Bake the syrup-coated ingredients in the oven for 15-20 minutes, shaking the tray a few times as the contents cook. Remove from the oven when golden-brown and set aside to cool. Bake the syrup-coated ingredients in the oven for 15-20 minutes, shaking the tray a few times as the contents cook. Remove from the oven when golden-brown and set aside to cool. When the oat mixture has cooled to room temperature, tip it into a large airtight container and stir in the nuts, dates, goji berries, hemp seeds and cinnamon until well combined. When the oat mixture has cooled to room temperature, tip it into a large airtight container and stir in the nuts, dates, goji berries, hemp seeds and cinnamon until well combined. Recipe tips Homemade granola will keep in an airtight container for up to three weeks."
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} | 94da50e0c5c18e8c02f04cd1cc0cfb94a4daafa64d491120a7f0f158ccc59de0 | Muesli recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/birchermuesli_88972_16x9.jpg The best thing about making your own muesli is that you can make it exactly how you like it. So feel free to adapt accordingly. 100g/7oz oats25g/1oz dried apricots, chopped25g/1oz dried prunes, chopped1 tbsp pumpkin seeds1 tbsp sunflower seedsfresh berry fruits, to servemilk, yoghurt or fruit juice, to serve 100g/7oz oats 25g/1oz dried apricots, chopped 25g/1oz dried prunes, chopped 1 tbsp pumpkin seeds 1 tbsp sunflower seeds fresh berry fruits, to serve milk, yoghurt or fruit juice, to serve Method Mix the oats, dried apricots, dried prunes, pumpkin seeds and sunflower seeds together and spoon into a serving bowl.To serve, scatter over a handful of fresh berry fruits and pour over the milk, yoghurt or fruit juice. Mix the oats, dried apricots, dried prunes, pumpkin seeds and sunflower seeds together and spoon into a serving bowl. Mix the oats, dried apricots, dried prunes, pumpkin seeds and sunflower seeds together and spoon into a serving bowl. To serve, scatter over a handful of fresh berry fruits and pour over the milk, yoghurt or fruit juice. To serve, scatter over a handful of fresh berry fruits and pour over the milk, yoghurt or fruit juice. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/birchermuesli_88972_16x9.jpg The best thing about making your own muesli is that you can make it exactly how you like it. So feel free to adapt accordingly. 100g/7oz oats25g/1oz dried apricots, chopped25g/1oz dried prunes, chopped1 tbsp pumpkin seeds1 tbsp sunflower seedsfresh berry fruits, to servemilk, yoghurt or fruit juice, to serve 100g/7oz oats 25g/1oz dried apricots, chopped 25g/1oz dried prunes, chopped 1 tbsp pumpkin seeds 1 tbsp sunflower seeds fresh berry fruits, to serve milk, yoghurt or fruit juice, to serve Method Mix the oats, dried apricots, dried prunes, pumpkin seeds and sunflower seeds together and spoon into a serving bowl.To serve, scatter over a handful of fresh berry fruits and pour over the milk, yoghurt or fruit juice. Mix the oats, dried apricots, dried prunes, pumpkin seeds and sunflower seeds together and spoon into a serving bowl. Mix the oats, dried apricots, dried prunes, pumpkin seeds and sunflower seeds together and spoon into a serving bowl. To serve, scatter over a handful of fresh berry fruits and pour over the milk, yoghurt or fruit juice. To serve, scatter over a handful of fresh berry fruits and pour over the milk, yoghurt or fruit juice."
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} | 2eefd9c2df5bc1f6a8412bdb43148058d1eb7b6ad208b32a3de81fbbb88b2dbb | Barbecued salmon skewers recipe
Barbecued salmon skewers with raita An average of 4.4 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbecue_salmon_tikka_06417_16x9.jpg A quick and easy tikka marinade gives salmon a lovely spicy flavour. Bung the skewers on the barbie for a simple, healthy summer supper. 75g/2¾oz natural yoghurt1 garlic clove, grated2cm/¾in piece fresh root ginger, peeled and grated2 tsp garam masala½ tsp ground coriander½ tsp ground cumin¼ tsp ground turmeric¼ tsp mild chilli powder¼ tsp sea salt 375g/13oz (approx. 2 large fillets) salmon, skin removed, cut into large cubes2 lemons, very thinly sliced 75g/2¾oz natural yoghurt 1 garlic clove, grated 2cm/¾in piece fresh root ginger, peeled and grated 2 tsp garam masala ½ tsp ground coriander ½ tsp ground cumin ¼ tsp ground turmeric ¼ tsp mild chilli powder ¼ tsp sea salt 375g/13oz (approx. 2 large fillets) salmon, skin removed, cut into large cubes 2 lemons, very thinly sliced ¼ cucumber, grated60g/2¼oz natural yoghurtlarge handful fresh mint, finely chopped ¼ tsp golden caster sugar ½ lemon or lime, juice only ¼ cucumber, grated 60g/2¼oz natural yoghurt large handful fresh mint, finely chopped ¼ tsp golden caster sugar ½ lemon or lime, juice only Method Mix the yoghurt, garlic, ginger, spices and salt together to create a paste. Add the salmon, stir, then leave to marinate for 20 minutes.Meanwhile, soak 4 wooden barbecue skewers in cold water.To make the raita, gently squeeze the cucumber to remove any excess water. Mix the cucumber with the yoghurt, mint and sugar and add a squeeze of lemon or lime juice, to taste. Set aside.Preheat the barbecue. Thread the salmon onto the skewers, alternating two salmon pieces with one lemon slice, folded in half.Cook on the barbecue for 10–15 minutes, or until the salmon is just cooked through. Serve with the raita. Mix the yoghurt, garlic, ginger, spices and salt together to create a paste. Add the salmon, stir, then leave to marinate for 20 minutes. Mix the yoghurt, garlic, ginger, spices and salt together to create a paste. Add the salmon, stir, then leave to marinate for 20 minutes. Meanwhile, soak 4 wooden barbecue skewers in cold water. Meanwhile, soak 4 wooden barbecue skewers in cold water. To make the raita, gently squeeze the cucumber to remove any excess water. Mix the cucumber with the yoghurt, mint and sugar and add a squeeze of lemon or lime juice, to taste. Set aside. To make the raita, gently squeeze the cucumber to remove any excess water. Mix the cucumber with the yoghurt, mint and sugar and add a squeeze of lemon or lime juice, to taste. Set aside. Preheat the barbecue. Preheat the barbecue. Thread the salmon onto the skewers, alternating two salmon pieces with one lemon slice, folded in half. Thread the salmon onto the skewers, alternating two salmon pieces with one lemon slice, folded in half. Cook on the barbecue for 10–15 minutes, or until the salmon is just cooked through. Serve with the raita. Cook on the barbecue for 10–15 minutes, or until the salmon is just cooked through. Serve with the raita. | {
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"content": "Barbecued salmon skewers with raita An average of 4.4 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbecue_salmon_tikka_06417_16x9.jpg A quick and easy tikka marinade gives salmon a lovely spicy flavour. Bung the skewers on the barbie for a simple, healthy summer supper. 75g/2¾oz natural yoghurt1 garlic clove, grated2cm/¾in piece fresh root ginger, peeled and grated2 tsp garam masala½ tsp ground coriander½ tsp ground cumin¼ tsp ground turmeric¼ tsp mild chilli powder¼ tsp sea salt 375g/13oz (approx. 2 large fillets) salmon, skin removed, cut into large cubes2 lemons, very thinly sliced 75g/2¾oz natural yoghurt 1 garlic clove, grated 2cm/¾in piece fresh root ginger, peeled and grated 2 tsp garam masala ½ tsp ground coriander ½ tsp ground cumin ¼ tsp ground turmeric ¼ tsp mild chilli powder ¼ tsp sea salt 375g/13oz (approx. 2 large fillets) salmon, skin removed, cut into large cubes 2 lemons, very thinly sliced ¼ cucumber, grated60g/2¼oz natural yoghurtlarge handful fresh mint, finely chopped ¼ tsp golden caster sugar ½ lemon or lime, juice only ¼ cucumber, grated 60g/2¼oz natural yoghurt large handful fresh mint, finely chopped ¼ tsp golden caster sugar ½ lemon or lime, juice only Method Mix the yoghurt, garlic, ginger, spices and salt together to create a paste. Add the salmon, stir, then leave to marinate for 20 minutes.Meanwhile, soak 4 wooden barbecue skewers in cold water.To make the raita, gently squeeze the cucumber to remove any excess water. Mix the cucumber with the yoghurt, mint and sugar and add a squeeze of lemon or lime juice, to taste. Set aside.Preheat the barbecue. Thread the salmon onto the skewers, alternating two salmon pieces with one lemon slice, folded in half.Cook on the barbecue for 10–15 minutes, or until the salmon is just cooked through. Serve with the raita. Mix the yoghurt, garlic, ginger, spices and salt together to create a paste. Add the salmon, stir, then leave to marinate for 20 minutes. Mix the yoghurt, garlic, ginger, spices and salt together to create a paste. Add the salmon, stir, then leave to marinate for 20 minutes. Meanwhile, soak 4 wooden barbecue skewers in cold water. Meanwhile, soak 4 wooden barbecue skewers in cold water. To make the raita, gently squeeze the cucumber to remove any excess water. Mix the cucumber with the yoghurt, mint and sugar and add a squeeze of lemon or lime juice, to taste. Set aside. To make the raita, gently squeeze the cucumber to remove any excess water. Mix the cucumber with the yoghurt, mint and sugar and add a squeeze of lemon or lime juice, to taste. Set aside. Preheat the barbecue. Preheat the barbecue. Thread the salmon onto the skewers, alternating two salmon pieces with one lemon slice, folded in half. Thread the salmon onto the skewers, alternating two salmon pieces with one lemon slice, folded in half. Cook on the barbecue for 10–15 minutes, or until the salmon is just cooked through. Serve with the raita. Cook on the barbecue for 10–15 minutes, or until the salmon is just cooked through. Serve with the raita."
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} | 10569477a29feef00334e547c5bdd4a19086431b6c6e5da5857c7f0709be098a | Paneer tikka recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paneer_tikka_82706_16x9.jpg This brilliant tikka paneer recipe can be whipped up in just over half an hour if you’re in a rush, but it does benefit from a few extra hours marinating. You will need a blender and wooden or metal skewers for this recipe. 100g/3½oz spinach leaves40g/1½oz coriander leaves180g/6oz Greek yoghurt2 green bird's-eye chillies2 garlic cloves, roughly chopped2.5cm/1in piece fresh root ginger, roughly choppedsalt, to taste375g/13oz paneer, cut into 3cm/1in cubes1 red pepper, cut into 3cm/1in cubesbutter, for basting1 tsp garam masalachaat masala (or lemon juice), to garnish 100g/3½oz spinach leaves 40g/1½oz coriander leaves 180g/6oz Greek yoghurt 2 green bird's-eye chillies 2 garlic cloves, roughly chopped 2.5cm/1in piece fresh root ginger, roughly chopped salt, to taste 375g/13oz paneer, cut into 3cm/1in cubes 1 red pepper, cut into 3cm/1in cubes butter, for basting 1 tsp garam masala chaat masala (or lemon juice), to garnish Method Blend the spinach, coriander, yoghurt, green chillies, garlic and ginger to make a smooth marinade. Season to taste, then add to a bowl along with the paneer cubes and peppers. Marinate for at least 20 minutes, but ideally a couple of hours. Preheat your grill to medium and place a wire rack over a baking tray. Skewer the marinated paneer and peppers to make kebabs, then place on the wire rack and grill for 3–4 minutes. As the paneer starts to colour, keep turning the skewers and basting with butter. Grill for another 4 minutes until golden all over.Sprinkle the paneer tikka kebabs with garam masala and chaat masala (or lemon juice) and serve immediately. Blend the spinach, coriander, yoghurt, green chillies, garlic and ginger to make a smooth marinade. Season to taste, then add to a bowl along with the paneer cubes and peppers. Marinate for at least 20 minutes, but ideally a couple of hours. Blend the spinach, coriander, yoghurt, green chillies, garlic and ginger to make a smooth marinade. Season to taste, then add to a bowl along with the paneer cubes and peppers. Marinate for at least 20 minutes, but ideally a couple of hours. Preheat your grill to medium and place a wire rack over a baking tray. Skewer the marinated paneer and peppers to make kebabs, then place on the wire rack and grill for 3–4 minutes. As the paneer starts to colour, keep turning the skewers and basting with butter. Grill for another 4 minutes until golden all over. Preheat your grill to medium and place a wire rack over a baking tray. Skewer the marinated paneer and peppers to make kebabs, then place on the wire rack and grill for 3–4 minutes. As the paneer starts to colour, keep turning the skewers and basting with butter. Grill for another 4 minutes until golden all over. Sprinkle the paneer tikka kebabs with garam masala and chaat masala (or lemon juice) and serve immediately. Sprinkle the paneer tikka kebabs with garam masala and chaat masala (or lemon juice) and serve immediately. Recipe tips You can eat these skewers on their own or as part of a bigger meal, but they’re best with naan and a fresh mint or chilli chutney. | {
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"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paneer_tikka_82706_16x9.jpg This brilliant tikka paneer recipe can be whipped up in just over half an hour if you’re in a rush, but it does benefit from a few extra hours marinating. You will need a blender and wooden or metal skewers for this recipe. 100g/3½oz spinach leaves40g/1½oz coriander leaves180g/6oz Greek yoghurt2 green bird's-eye chillies2 garlic cloves, roughly chopped2.5cm/1in piece fresh root ginger, roughly choppedsalt, to taste375g/13oz paneer, cut into 3cm/1in cubes1 red pepper, cut into 3cm/1in cubesbutter, for basting1 tsp garam masalachaat masala (or lemon juice), to garnish 100g/3½oz spinach leaves 40g/1½oz coriander leaves 180g/6oz Greek yoghurt 2 green bird's-eye chillies 2 garlic cloves, roughly chopped 2.5cm/1in piece fresh root ginger, roughly chopped salt, to taste 375g/13oz paneer, cut into 3cm/1in cubes 1 red pepper, cut into 3cm/1in cubes butter, for basting 1 tsp garam masala chaat masala (or lemon juice), to garnish Method Blend the spinach, coriander, yoghurt, green chillies, garlic and ginger to make a smooth marinade. Season to taste, then add to a bowl along with the paneer cubes and peppers. Marinate for at least 20 minutes, but ideally a couple of hours. Preheat your grill to medium and place a wire rack over a baking tray. Skewer the marinated paneer and peppers to make kebabs, then place on the wire rack and grill for 3–4 minutes. As the paneer starts to colour, keep turning the skewers and basting with butter. Grill for another 4 minutes until golden all over.Sprinkle the paneer tikka kebabs with garam masala and chaat masala (or lemon juice) and serve immediately. Blend the spinach, coriander, yoghurt, green chillies, garlic and ginger to make a smooth marinade. Season to taste, then add to a bowl along with the paneer cubes and peppers. Marinate for at least 20 minutes, but ideally a couple of hours. Blend the spinach, coriander, yoghurt, green chillies, garlic and ginger to make a smooth marinade. Season to taste, then add to a bowl along with the paneer cubes and peppers. Marinate for at least 20 minutes, but ideally a couple of hours. Preheat your grill to medium and place a wire rack over a baking tray. Skewer the marinated paneer and peppers to make kebabs, then place on the wire rack and grill for 3–4 minutes. As the paneer starts to colour, keep turning the skewers and basting with butter. Grill for another 4 minutes until golden all over. Preheat your grill to medium and place a wire rack over a baking tray. Skewer the marinated paneer and peppers to make kebabs, then place on the wire rack and grill for 3–4 minutes. As the paneer starts to colour, keep turning the skewers and basting with butter. Grill for another 4 minutes until golden all over. Sprinkle the paneer tikka kebabs with garam masala and chaat masala (or lemon juice) and serve immediately. Sprinkle the paneer tikka kebabs with garam masala and chaat masala (or lemon juice) and serve immediately. Recipe tips You can eat these skewers on their own or as part of a bigger meal, but they’re best with naan and a fresh mint or chilli chutney."
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} | 809c2bec170ac2733802d6e9afdb8c15e41a563b901f6368701645ffe4ba61f5 | Souvlaki recipe
Pork souvlaki with oregano An average of 4.9 out of 5 stars from 63 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_souvlaki_with_58334_16x9.jpg This recipe is my take on the kontosouvli, a souvlaki marinated in oregano and chilli. Equipment and preparation: for this recipe you will need skewers. 400g/14oz pork shoulder, cut into 3cm/1¼in cubes 400g/14oz pork shoulder, cut into 3cm/1¼in cubes 2 tbsp fresh lemon juice2 tbsp olive oil2 tsp dried oregano½ tsp ground cumin½ tsp cayenne pepper1 tsp smoked paprika1 small garlic clove, grated½ tsp salt 2 tbsp fresh lemon juice 2 tbsp olive oil 2 tsp dried oregano ½ tsp ground cumin ½ tsp cayenne pepper 1 tsp smoked paprika 1 small garlic clove, grated ½ tsp salt Method Mix all the marinade ingredients in a bowl and add the meat. Marinate for an hour or so.Thread the cubes of meat on to skewers. Grill on a barbecue or under a hot grill for 10–12 minutes, turning until cooked through. Mix all the marinade ingredients in a bowl and add the meat. Marinate for an hour or so. Mix all the marinade ingredients in a bowl and add the meat. Marinate for an hour or so. Thread the cubes of meat on to skewers. Grill on a barbecue or under a hot grill for 10–12 minutes, turning until cooked through. Thread the cubes of meat on to skewers. Grill on a barbecue or under a hot grill for 10–12 minutes, turning until cooked through. | {
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"title": "Souvlaki recipe",
"content": "Pork souvlaki with oregano An average of 4.9 out of 5 stars from 63 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_souvlaki_with_58334_16x9.jpg This recipe is my take on the kontosouvli, a souvlaki marinated in oregano and chilli. Equipment and preparation: for this recipe you will need skewers. 400g/14oz pork shoulder, cut into 3cm/1¼in cubes 400g/14oz pork shoulder, cut into 3cm/1¼in cubes 2 tbsp fresh lemon juice2 tbsp olive oil2 tsp dried oregano½ tsp ground cumin½ tsp cayenne pepper1 tsp smoked paprika1 small garlic clove, grated½ tsp salt 2 tbsp fresh lemon juice 2 tbsp olive oil 2 tsp dried oregano ½ tsp ground cumin ½ tsp cayenne pepper 1 tsp smoked paprika 1 small garlic clove, grated ½ tsp salt Method Mix all the marinade ingredients in a bowl and add the meat. Marinate for an hour or so.Thread the cubes of meat on to skewers. Grill on a barbecue or under a hot grill for 10–12 minutes, turning until cooked through. Mix all the marinade ingredients in a bowl and add the meat. Marinate for an hour or so. Mix all the marinade ingredients in a bowl and add the meat. Marinate for an hour or so. Thread the cubes of meat on to skewers. Grill on a barbecue or under a hot grill for 10–12 minutes, turning until cooked through. Thread the cubes of meat on to skewers. Grill on a barbecue or under a hot grill for 10–12 minutes, turning until cooked through."
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} | 068ad777304f27ffc97129a255c4afded1c1e229a7e5756f176200fc58a1907f | Jerk beef burgers recipe
An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/jerk_beef_burgers_51235_16x9.jpg Juicy, succulent and tender jerk beef burgers to get you excited for summer! So easy to make and they will be the life and soul of any barbecue party. Make sure you save one for yourself before they all go! 2 spring onions, thinly sliced 1 brown onion, chopped8 garlic cloves, chopped1 tsp sea salt flakes1 tsp freshly ground black pepper5 pimento seeds or 1 tsp allspice 2–3 Scotch bonnet chillies, or 1 tsp dried red chilli flakeshandful fresh thyme leaves1 tsp freshly grated nutmeg2 tbsp brown sugar 1 tsp browning or dark soy sauce 25ml/1fl oz apple cider vinegar or white wine vinegar 2 spring onions, thinly sliced 1 brown onion, chopped 8 garlic cloves, chopped 1 tsp sea salt flakes 1 tsp freshly ground black pepper 5 pimento seeds or 1 tsp allspice 2–3 Scotch bonnet chillies, or 1 tsp dried red chilli flakes handful fresh thyme leaves 1 tsp freshly grated nutmeg 2 tbsp brown sugar 1 tsp browning or dark soy sauce 25ml/1fl oz apple cider vinegar or white wine vinegar 750g/1lb 10oz lean beef mince125g/4½oz dried breadcrumbs6 square cheese slicessea salt flakes and freshly ground black pepper 750g/1lb 10oz lean beef mince 125g/4½oz dried breadcrumbs 6 square cheese slices sea salt flakes and freshly ground black pepper 1 tbsp vegetable oil1 red onion, cut into rings6 large lettuce leaves 2 tomatoes, thickly sliced 6 brioche buns, splitjerk barbecue sauce 1 tbsp vegetable oil 1 red onion, cut into rings 6 large lettuce leaves 2 tomatoes, thickly sliced 6 brioche buns, split jerk barbecue sauce Method To make the jerk marinade, put all the ingredients in a blender with 100ml/3½fl oz water. Blend well, then cover and place in the fridge if not using straightaway.To make the burgers, put the beef mince in a bowl and add half the jerk marinade (keep the rest in the fridge to use later). Season with salt and pepper. Add the breadcrumbs and mix to combine. Mould into six burger patties. Cover and leave to set in the fridge for 30 minutes. Cook the burgers on a hot grill or griddle pan for 10 minutes on each side, or until cooked to your liking, adding a cheese slice on top of each burger 2 minutes before the end of the cooking time.To serve, heat the oil in a frying pan and fry the red onion rings in the oil until softened. Place a lettuce leaf and tomato slices on the base of each burger bun, add a cheese-topped burger, some red onion and a squeeze of jerk barbecue sauce. Top with the burger bun lid and serve. To make the jerk marinade, put all the ingredients in a blender with 100ml/3½fl oz water. Blend well, then cover and place in the fridge if not using straightaway. To make the jerk marinade, put all the ingredients in a blender with 100ml/3½fl oz water. Blend well, then cover and place in the fridge if not using straightaway. To make the burgers, put the beef mince in a bowl and add half the jerk marinade (keep the rest in the fridge to use later). Season with salt and pepper. Add the breadcrumbs and mix to combine. Mould into six burger patties. Cover and leave to set in the fridge for 30 minutes. To make the burgers, put the beef mince in a bowl and add half the jerk marinade (keep the rest in the fridge to use later). Season with salt and pepper. Add the breadcrumbs and mix to combine. Mould into six burger patties. Cover and leave to set in the fridge for 30 minutes. Cook the burgers on a hot grill or griddle pan for 10 minutes on each side, or until cooked to your liking, adding a cheese slice on top of each burger 2 minutes before the end of the cooking time. Cook the burgers on a hot grill or griddle pan for 10 minutes on each side, or until cooked to your liking, adding a cheese slice on top of each burger 2 minutes before the end of the cooking time. To serve, heat the oil in a frying pan and fry the red onion rings in the oil until softened. Place a lettuce leaf and tomato slices on the base of each burger bun, add a cheese-topped burger, some red onion and a squeeze of jerk barbecue sauce. Top with the burger bun lid and serve. To serve, heat the oil in a frying pan and fry the red onion rings in the oil until softened. Place a lettuce leaf and tomato slices on the base of each burger bun, add a cheese-topped burger, some red onion and a squeeze of jerk barbecue sauce. Top with the burger bun lid and serve. | {
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"content": "An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/jerk_beef_burgers_51235_16x9.jpg Juicy, succulent and tender jerk beef burgers to get you excited for summer! So easy to make and they will be the life and soul of any barbecue party. Make sure you save one for yourself before they all go! 2 spring onions, thinly sliced 1 brown onion, chopped8 garlic cloves, chopped1 tsp sea salt flakes1 tsp freshly ground black pepper5 pimento seeds or 1 tsp allspice 2–3 Scotch bonnet chillies, or 1 tsp dried red chilli flakeshandful fresh thyme leaves1 tsp freshly grated nutmeg2 tbsp brown sugar 1 tsp browning or dark soy sauce 25ml/1fl oz apple cider vinegar or white wine vinegar 2 spring onions, thinly sliced 1 brown onion, chopped 8 garlic cloves, chopped 1 tsp sea salt flakes 1 tsp freshly ground black pepper 5 pimento seeds or 1 tsp allspice 2–3 Scotch bonnet chillies, or 1 tsp dried red chilli flakes handful fresh thyme leaves 1 tsp freshly grated nutmeg 2 tbsp brown sugar 1 tsp browning or dark soy sauce 25ml/1fl oz apple cider vinegar or white wine vinegar 750g/1lb 10oz lean beef mince125g/4½oz dried breadcrumbs6 square cheese slicessea salt flakes and freshly ground black pepper 750g/1lb 10oz lean beef mince 125g/4½oz dried breadcrumbs 6 square cheese slices sea salt flakes and freshly ground black pepper 1 tbsp vegetable oil1 red onion, cut into rings6 large lettuce leaves 2 tomatoes, thickly sliced 6 brioche buns, splitjerk barbecue sauce 1 tbsp vegetable oil 1 red onion, cut into rings 6 large lettuce leaves 2 tomatoes, thickly sliced 6 brioche buns, split jerk barbecue sauce Method To make the jerk marinade, put all the ingredients in a blender with 100ml/3½fl oz water. Blend well, then cover and place in the fridge if not using straightaway.To make the burgers, put the beef mince in a bowl and add half the jerk marinade (keep the rest in the fridge to use later). Season with salt and pepper. Add the breadcrumbs and mix to combine. Mould into six burger patties. Cover and leave to set in the fridge for 30 minutes. Cook the burgers on a hot grill or griddle pan for 10 minutes on each side, or until cooked to your liking, adding a cheese slice on top of each burger 2 minutes before the end of the cooking time.To serve, heat the oil in a frying pan and fry the red onion rings in the oil until softened. Place a lettuce leaf and tomato slices on the base of each burger bun, add a cheese-topped burger, some red onion and a squeeze of jerk barbecue sauce. Top with the burger bun lid and serve. To make the jerk marinade, put all the ingredients in a blender with 100ml/3½fl oz water. Blend well, then cover and place in the fridge if not using straightaway. To make the jerk marinade, put all the ingredients in a blender with 100ml/3½fl oz water. Blend well, then cover and place in the fridge if not using straightaway. To make the burgers, put the beef mince in a bowl and add half the jerk marinade (keep the rest in the fridge to use later). Season with salt and pepper. Add the breadcrumbs and mix to combine. Mould into six burger patties. Cover and leave to set in the fridge for 30 minutes. To make the burgers, put the beef mince in a bowl and add half the jerk marinade (keep the rest in the fridge to use later). Season with salt and pepper. Add the breadcrumbs and mix to combine. Mould into six burger patties. Cover and leave to set in the fridge for 30 minutes. Cook the burgers on a hot grill or griddle pan for 10 minutes on each side, or until cooked to your liking, adding a cheese slice on top of each burger 2 minutes before the end of the cooking time. Cook the burgers on a hot grill or griddle pan for 10 minutes on each side, or until cooked to your liking, adding a cheese slice on top of each burger 2 minutes before the end of the cooking time. To serve, heat the oil in a frying pan and fry the red onion rings in the oil until softened. Place a lettuce leaf and tomato slices on the base of each burger bun, add a cheese-topped burger, some red onion and a squeeze of jerk barbecue sauce. Top with the burger bun lid and serve. To serve, heat the oil in a frying pan and fry the red onion rings in the oil until softened. Place a lettuce leaf and tomato slices on the base of each burger bun, add a cheese-topped burger, some red onion and a squeeze of jerk barbecue sauce. Top with the burger bun lid and serve."
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} | f1eb065c46b75b45b5beb3b807be904341fc06e5f16b053a5e6b35a7306e3e30 | Mackerel recheado recipe
An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mackerel_recheado_35296_16x9.jpg Recheado masala (also known as rachead masala) is a fiery and tangy paste from Goa. Traditionally used with fish, it can also be used with chicken or vegetables. It's wonderful here with fresh mackerel and a crisp katchumber salad. 6 small mackerel, filleted (preferably with the fillets joined by a piece of skin)sunflower oil, for cooking 6 small mackerel, filleted (preferably with the fillets joined by a piece of skin) sunflower oil, for cooking 1 tsp cumin seeds2 tsp coriander seeds2 tsp black peppercorns1 tsp whole cloves1 tsp turmeric2 tsp crushed dried chillies1 tsp sea salt flakes20g/¾oz garlic, chopped roughly20g/¾oz fresh root ginger, peeled and chopped roughly3 tbsp red wine vinegar 1 tsp cumin seeds 2 tsp coriander seeds 2 tsp black peppercorns 1 tsp whole cloves 1 tsp turmeric 2 tsp crushed dried chillies 1 tsp sea salt flakes 20g/¾oz garlic, chopped roughly 20g/¾oz fresh root ginger, peeled and chopped roughly 3 tbsp red wine vinegar 1 very large beef tomato (or 2 large tomatoes), sliced very thinly1 shallot, sliced very thinly2 tbsp chopped coriander¼ tsp ground cuminpinch cayenne pepper1 tbsp white wine vinegarsalt 1 very large beef tomato (or 2 large tomatoes), sliced very thinly 1 shallot, sliced very thinly 2 tbsp chopped coriander ¼ tsp ground cumin pinch cayenne pepper 1 tbsp white wine vinegar salt Method Grind the cumin seeds, coriander seeds, peppercorns and cloves in a spice grinder or with a pestle and mortar. Tip into a food processor with the remaining recheadao ingredients and pulse to form a paste. Spread slightly less than a teaspoon of the paste on one mackerel fillet, then top with the other. Take two pieces of kitchen string and tie around the fish to keep the fillets together. Repeat with the other five fish.To make the salad, layer the ingredients in a large shallow dish, starting with the tomato, then the shallot, coriander, cumin and cayenne. Sprinkle over the vinegar, then some salt. Don't mix it up, just leave it to stand while you cook the fish.Heat 2 teaspoons oil in a heavy-based pan. When hot, add the mackerel and cook for 3 minutes on each side, or until golden-brown, being careful not to overcook. You may need to do this in two batches.Mix the salad to combine the ingredients and serve alongside the mackerel. Grind the cumin seeds, coriander seeds, peppercorns and cloves in a spice grinder or with a pestle and mortar. Tip into a food processor with the remaining recheadao ingredients and pulse to form a paste. Grind the cumin seeds, coriander seeds, peppercorns and cloves in a spice grinder or with a pestle and mortar. Tip into a food processor with the remaining recheadao ingredients and pulse to form a paste. Spread slightly less than a teaspoon of the paste on one mackerel fillet, then top with the other. Take two pieces of kitchen string and tie around the fish to keep the fillets together. Repeat with the other five fish. Spread slightly less than a teaspoon of the paste on one mackerel fillet, then top with the other. Take two pieces of kitchen string and tie around the fish to keep the fillets together. Repeat with the other five fish. To make the salad, layer the ingredients in a large shallow dish, starting with the tomato, then the shallot, coriander, cumin and cayenne. Sprinkle over the vinegar, then some salt. Don't mix it up, just leave it to stand while you cook the fish. To make the salad, layer the ingredients in a large shallow dish, starting with the tomato, then the shallot, coriander, cumin and cayenne. Sprinkle over the vinegar, then some salt. Don't mix it up, just leave it to stand while you cook the fish. Heat 2 teaspoons oil in a heavy-based pan. When hot, add the mackerel and cook for 3 minutes on each side, or until golden-brown, being careful not to overcook. You may need to do this in two batches. Heat 2 teaspoons oil in a heavy-based pan. When hot, add the mackerel and cook for 3 minutes on each side, or until golden-brown, being careful not to overcook. You may need to do this in two batches. Mix the salad to combine the ingredients and serve alongside the mackerel. Mix the salad to combine the ingredients and serve alongside the mackerel. Recipe tips To barbecue the mackerel, light the charcoal barbecue 30–40 minutes ahead of cooking time. When ready to cook, brush the grill with oil, then brush the fish with oil and grill for around 2–3 minutes on each side. | {
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"title": "Mackerel recheado recipe",
"content": "An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mackerel_recheado_35296_16x9.jpg Recheado masala (also known as rachead masala) is a fiery and tangy paste from Goa. Traditionally used with fish, it can also be used with chicken or vegetables. It's wonderful here with fresh mackerel and a crisp katchumber salad. 6 small mackerel, filleted (preferably with the fillets joined by a piece of skin)sunflower oil, for cooking 6 small mackerel, filleted (preferably with the fillets joined by a piece of skin) sunflower oil, for cooking 1 tsp cumin seeds2 tsp coriander seeds2 tsp black peppercorns1 tsp whole cloves1 tsp turmeric2 tsp crushed dried chillies1 tsp sea salt flakes20g/¾oz garlic, chopped roughly20g/¾oz fresh root ginger, peeled and chopped roughly3 tbsp red wine vinegar 1 tsp cumin seeds 2 tsp coriander seeds 2 tsp black peppercorns 1 tsp whole cloves 1 tsp turmeric 2 tsp crushed dried chillies 1 tsp sea salt flakes 20g/¾oz garlic, chopped roughly 20g/¾oz fresh root ginger, peeled and chopped roughly 3 tbsp red wine vinegar 1 very large beef tomato (or 2 large tomatoes), sliced very thinly1 shallot, sliced very thinly2 tbsp chopped coriander¼ tsp ground cuminpinch cayenne pepper1 tbsp white wine vinegarsalt 1 very large beef tomato (or 2 large tomatoes), sliced very thinly 1 shallot, sliced very thinly 2 tbsp chopped coriander ¼ tsp ground cumin pinch cayenne pepper 1 tbsp white wine vinegar salt Method Grind the cumin seeds, coriander seeds, peppercorns and cloves in a spice grinder or with a pestle and mortar. Tip into a food processor with the remaining recheadao ingredients and pulse to form a paste. Spread slightly less than a teaspoon of the paste on one mackerel fillet, then top with the other. Take two pieces of kitchen string and tie around the fish to keep the fillets together. Repeat with the other five fish.To make the salad, layer the ingredients in a large shallow dish, starting with the tomato, then the shallot, coriander, cumin and cayenne. Sprinkle over the vinegar, then some salt. Don't mix it up, just leave it to stand while you cook the fish.Heat 2 teaspoons oil in a heavy-based pan. When hot, add the mackerel and cook for 3 minutes on each side, or until golden-brown, being careful not to overcook. You may need to do this in two batches.Mix the salad to combine the ingredients and serve alongside the mackerel. Grind the cumin seeds, coriander seeds, peppercorns and cloves in a spice grinder or with a pestle and mortar. Tip into a food processor with the remaining recheadao ingredients and pulse to form a paste. Grind the cumin seeds, coriander seeds, peppercorns and cloves in a spice grinder or with a pestle and mortar. Tip into a food processor with the remaining recheadao ingredients and pulse to form a paste. Spread slightly less than a teaspoon of the paste on one mackerel fillet, then top with the other. Take two pieces of kitchen string and tie around the fish to keep the fillets together. Repeat with the other five fish. Spread slightly less than a teaspoon of the paste on one mackerel fillet, then top with the other. Take two pieces of kitchen string and tie around the fish to keep the fillets together. Repeat with the other five fish. To make the salad, layer the ingredients in a large shallow dish, starting with the tomato, then the shallot, coriander, cumin and cayenne. Sprinkle over the vinegar, then some salt. Don't mix it up, just leave it to stand while you cook the fish. To make the salad, layer the ingredients in a large shallow dish, starting with the tomato, then the shallot, coriander, cumin and cayenne. Sprinkle over the vinegar, then some salt. Don't mix it up, just leave it to stand while you cook the fish. Heat 2 teaspoons oil in a heavy-based pan. When hot, add the mackerel and cook for 3 minutes on each side, or until golden-brown, being careful not to overcook. You may need to do this in two batches. Heat 2 teaspoons oil in a heavy-based pan. When hot, add the mackerel and cook for 3 minutes on each side, or until golden-brown, being careful not to overcook. You may need to do this in two batches. Mix the salad to combine the ingredients and serve alongside the mackerel. Mix the salad to combine the ingredients and serve alongside the mackerel. Recipe tips To barbecue the mackerel, light the charcoal barbecue 30–40 minutes ahead of cooking time. When ready to cook, brush the grill with oil, then brush the fish with oil and grill for around 2–3 minutes on each side."
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} | 1da40fc703af573f3cc16801a41ec0abddf4d8c7726510f95374bef62e34481b | Chicken skewers with lemon-roasted potatoes recipe
To make the lemon and herb chicken, mix the lemon juice and zest, garlic, honey, chilli, sea salt, olive oil, crushed peppercorns, rosemary and thyme together in a bowl. Add the chicken chunks and stir to allow the mixture to coat the chicken. Cover and leave to marinate for 1 hour. If you are cooking the chicken on the barbecue, heat the barbecue to have it ready in time.To make the potatoes, preheat the oven to 200C/180C Fan/Gas 6. Spoon the vegetable oil into a baking tray large enough to fit the potato slices in a single layer and put this in the oven to get hot.Place the potatoes in a pan and just cover with water. Add the salt and place over a high heat. Bring to the boil and cook for 15 minutes, or until tender.Drain the potatoes in a colander, then suspend the colander in the potato pan and cover with a clean tea towel for about 10 minutes, or until the potatoes have steamed off and dried out a bit. Then, give the potatoes a toss in the colander so that they break down a little on the sides.Remove the hot baking tray from the oven and tip in the tatties. Give them a stir to coat them in the oil, then roast for 30 minutes, until part-cooked.In that time, mix the lemon juice, chicken stock, oregano, semolina and garlic in a small bowl.Remove the potatoes from the oven and turn the heat up to 220C/200C Fan/Gas 7.Pour the lemony liquid over the potatoes and give them a mix, then return them to the oven for a further 30 minutes, or until crisp and golden-brown. Season the potatoes with salt and pepper. To make the feta dressing, put the feta, lemon juice, salt and pepper in a mini-processor if you have one. Otherwise, put them in a small bowl and use a whisk. Blend or whisk until almost smooth. Trickle in the olive oil, mixing continuously, until you have a creamy, thick dressing that's ready for anything! You may not need all the oil.To finish the chicken, thread the chicken pieces onto skewers and cook either on a barbecue or in a hot griddle pan. Cook for 8–10 minutes, until golden-brown and cooked through, brushing with honey occasionally To serve, divide the rocket among four serving plates, add the feta dressing, potatoes and skewers. Finish with a pinch of chilli flakes, crumbled feta (if using) and a drizzle of honey. Serve. To make the lemon and herb chicken, mix the lemon juice and zest, garlic, honey, chilli, sea salt, olive oil, crushed peppercorns, rosemary and thyme together in a bowl. Add the chicken chunks and stir to allow the mixture to coat the chicken. Cover and leave to marinate for 1 hour. To make the lemon and herb chicken, mix the lemon juice and zest, garlic, honey, chilli, sea salt, olive oil, crushed peppercorns, rosemary and thyme together in a bowl. Add the chicken chunks and stir to allow the mixture to coat the chicken. Cover and leave to marinate for 1 hour. If you are cooking the chicken on the barbecue, heat the barbecue to have it ready in time. If you are cooking the chicken on the barbecue, heat the barbecue to have it ready in time. To make the potatoes, preheat the oven to 200C/180C Fan/Gas 6. To make the potatoes, preheat the oven to 200C/180C Fan/Gas 6. Spoon the vegetable oil into a baking tray large enough to fit the potato slices in a single layer and put this in the oven to get hot. Spoon the vegetable oil into a baking tray large enough to fit the potato slices in a single layer and put this in the oven to get hot. Place the potatoes in a pan and just cover with water. Add the salt and place over a high heat. Bring to the boil and cook for 15 minutes, or until tender. Place the potatoes in a pan and just cover with water. Add the salt and place over a high heat. Bring to the boil and cook for 15 minutes, or until tender. Drain the potatoes in a colander, then suspend the colander in the potato pan and cover with a clean tea towel for about 10 minutes, or until the potatoes have steamed off and dried out a bit. Then, give the potatoes a toss in the colander so that they break down a little on the sides. Drain the potatoes in a colander, then suspend the colander in the potato pan and cover with a clean tea towel for about 10 minutes, or until the potatoes have steamed off and dried out a bit. Then, give the potatoes a toss in the colander so that they break down a little on the sides. Remove the hot baking tray from the oven and tip in the tatties. Give them a stir to coat them in the oil, then roast for 30 minutes, until part-cooked. Remove the hot baking tray from the oven and tip in the tatties. Give them a stir to coat them in the oil, then roast for 30 minutes, until part-cooked. In that time, mix the lemon juice, chicken stock, oregano, semolina and garlic in a small bowl. In that time, mix the lemon juice, chicken stock, oregano, semolina and garlic in a small bowl. Remove the potatoes from the oven and turn the heat up to 220C/200C Fan/Gas 7. Remove the potatoes from the oven and turn the heat up to 220C/200C Fan/Gas 7. Pour the lemony liquid over the potatoes and give them a mix, then return them to the oven for a further 30 minutes, or until crisp and golden-brown. Season the potatoes with salt and pepper. Pour the lemony liquid over the potatoes and give them a mix, then return them to the oven for a further 30 minutes, or until crisp and golden-brown. Season the potatoes with salt and pepper. To make the feta dressing, put the feta, lemon juice, salt and pepper in a mini-processor if you have one. Otherwise, put them in a small bowl and use a whisk. Blend or whisk until almost smooth. Trickle in the olive oil, mixing continuously, until you have a creamy, thick dressing that's ready for anything! You may not need all the oil. To make the feta dressing, put the feta, lemon juice, salt and pepper in a mini-processor if you have one. Otherwise, put them in a small bowl and use a whisk. Blend or whisk until almost smooth. Trickle in the olive oil, mixing continuously, until you have a creamy, thick dressing that's ready for anything! You may not need all the oil. To finish the chicken, thread the chicken pieces onto skewers and cook either on a barbecue or in a hot griddle pan. Cook for 8–10 minutes, until golden-brown and cooked through, brushing with honey occasionally To finish the chicken, thread the chicken pieces onto skewers and cook either on a barbecue or in a hot griddle pan. Cook for 8–10 minutes, until golden-brown and cooked through, brushing with honey occasionally To serve, divide the rocket among four serving plates, add the feta dressing, potatoes and skewers. Finish with a pinch of chilli flakes, crumbled feta (if using) and a drizzle of honey. Serve. To serve, divide the rocket among four serving plates, add the feta dressing, potatoes and skewers. Finish with a pinch of chilli flakes, crumbled feta (if using) and a drizzle of honey. Serve. | {
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"title": "Chicken skewers with lemon-roasted potatoes recipe",
"content": "To make the lemon and herb chicken, mix the lemon juice and zest, garlic, honey, chilli, sea salt, olive oil, crushed peppercorns, rosemary and thyme together in a bowl. Add the chicken chunks and stir to allow the mixture to coat the chicken. Cover and leave to marinate for 1 hour. If you are cooking the chicken on the barbecue, heat the barbecue to have it ready in time.To make the potatoes, preheat the oven to 200C/180C Fan/Gas 6. Spoon the vegetable oil into a baking tray large enough to fit the potato slices in a single layer and put this in the oven to get hot.Place the potatoes in a pan and just cover with water. Add the salt and place over a high heat. Bring to the boil and cook for 15 minutes, or until tender.Drain the potatoes in a colander, then suspend the colander in the potato pan and cover with a clean tea towel for about 10 minutes, or until the potatoes have steamed off and dried out a bit. Then, give the potatoes a toss in the colander so that they break down a little on the sides.Remove the hot baking tray from the oven and tip in the tatties. Give them a stir to coat them in the oil, then roast for 30 minutes, until part-cooked.In that time, mix the lemon juice, chicken stock, oregano, semolina and garlic in a small bowl.Remove the potatoes from the oven and turn the heat up to 220C/200C Fan/Gas 7.Pour the lemony liquid over the potatoes and give them a mix, then return them to the oven for a further 30 minutes, or until crisp and golden-brown. Season the potatoes with salt and pepper. To make the feta dressing, put the feta, lemon juice, salt and pepper in a mini-processor if you have one. Otherwise, put them in a small bowl and use a whisk. Blend or whisk until almost smooth. Trickle in the olive oil, mixing continuously, until you have a creamy, thick dressing that's ready for anything! You may not need all the oil.To finish the chicken, thread the chicken pieces onto skewers and cook either on a barbecue or in a hot griddle pan. Cook for 8–10 minutes, until golden-brown and cooked through, brushing with honey occasionally To serve, divide the rocket among four serving plates, add the feta dressing, potatoes and skewers. Finish with a pinch of chilli flakes, crumbled feta (if using) and a drizzle of honey. Serve. To make the lemon and herb chicken, mix the lemon juice and zest, garlic, honey, chilli, sea salt, olive oil, crushed peppercorns, rosemary and thyme together in a bowl. Add the chicken chunks and stir to allow the mixture to coat the chicken. Cover and leave to marinate for 1 hour. To make the lemon and herb chicken, mix the lemon juice and zest, garlic, honey, chilli, sea salt, olive oil, crushed peppercorns, rosemary and thyme together in a bowl. Add the chicken chunks and stir to allow the mixture to coat the chicken. Cover and leave to marinate for 1 hour. If you are cooking the chicken on the barbecue, heat the barbecue to have it ready in time. If you are cooking the chicken on the barbecue, heat the barbecue to have it ready in time. To make the potatoes, preheat the oven to 200C/180C Fan/Gas 6. To make the potatoes, preheat the oven to 200C/180C Fan/Gas 6. Spoon the vegetable oil into a baking tray large enough to fit the potato slices in a single layer and put this in the oven to get hot. Spoon the vegetable oil into a baking tray large enough to fit the potato slices in a single layer and put this in the oven to get hot. Place the potatoes in a pan and just cover with water. Add the salt and place over a high heat. Bring to the boil and cook for 15 minutes, or until tender. Place the potatoes in a pan and just cover with water. Add the salt and place over a high heat. Bring to the boil and cook for 15 minutes, or until tender. Drain the potatoes in a colander, then suspend the colander in the potato pan and cover with a clean tea towel for about 10 minutes, or until the potatoes have steamed off and dried out a bit. Then, give the potatoes a toss in the colander so that they break down a little on the sides. Drain the potatoes in a colander, then suspend the colander in the potato pan and cover with a clean tea towel for about 10 minutes, or until the potatoes have steamed off and dried out a bit. Then, give the potatoes a toss in the colander so that they break down a little on the sides. Remove the hot baking tray from the oven and tip in the tatties. Give them a stir to coat them in the oil, then roast for 30 minutes, until part-cooked. Remove the hot baking tray from the oven and tip in the tatties. Give them a stir to coat them in the oil, then roast for 30 minutes, until part-cooked. In that time, mix the lemon juice, chicken stock, oregano, semolina and garlic in a small bowl. In that time, mix the lemon juice, chicken stock, oregano, semolina and garlic in a small bowl. Remove the potatoes from the oven and turn the heat up to 220C/200C Fan/Gas 7. Remove the potatoes from the oven and turn the heat up to 220C/200C Fan/Gas 7. Pour the lemony liquid over the potatoes and give them a mix, then return them to the oven for a further 30 minutes, or until crisp and golden-brown. Season the potatoes with salt and pepper. Pour the lemony liquid over the potatoes and give them a mix, then return them to the oven for a further 30 minutes, or until crisp and golden-brown. Season the potatoes with salt and pepper. To make the feta dressing, put the feta, lemon juice, salt and pepper in a mini-processor if you have one. Otherwise, put them in a small bowl and use a whisk. Blend or whisk until almost smooth. Trickle in the olive oil, mixing continuously, until you have a creamy, thick dressing that's ready for anything! You may not need all the oil. To make the feta dressing, put the feta, lemon juice, salt and pepper in a mini-processor if you have one. Otherwise, put them in a small bowl and use a whisk. Blend or whisk until almost smooth. Trickle in the olive oil, mixing continuously, until you have a creamy, thick dressing that's ready for anything! You may not need all the oil. To finish the chicken, thread the chicken pieces onto skewers and cook either on a barbecue or in a hot griddle pan. Cook for 8–10 minutes, until golden-brown and cooked through, brushing with honey occasionally To finish the chicken, thread the chicken pieces onto skewers and cook either on a barbecue or in a hot griddle pan. Cook for 8–10 minutes, until golden-brown and cooked through, brushing with honey occasionally To serve, divide the rocket among four serving plates, add the feta dressing, potatoes and skewers. Finish with a pinch of chilli flakes, crumbled feta (if using) and a drizzle of honey. Serve. To serve, divide the rocket among four serving plates, add the feta dressing, potatoes and skewers. Finish with a pinch of chilli flakes, crumbled feta (if using) and a drizzle of honey. Serve."
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} | 58f41deee3b3950b261e220a741d789092b25987d9a122d649bdedc64ff733bb | Lamb kebabs recipe
An average of 4.6 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lambkebabs_2214_16x9.jpg These spicy lamb kebabs are perfect for the barbecue. Serve with hot pitta bread and tomato and chilli chutney. juice of half lemon 450g/1lb lamb mince 1 tablespoon oil 55g/2oz fresh coriander leaves (washed and chopped) 4 cloves garlic (crushed) 4 green chillies (de-seeded and chopped) ½ tsp coriander powder 1 tsp cumin powder ½ tsp black peppercorns (crushed) ½ tsp turmeric powder ½ tsp garam masala 2 tsp grated ginger 1 tsp salt juice of half lemon 450g/1lb lamb mince 1 tablespoon oil 55g/2oz fresh coriander leaves (washed and chopped) 4 cloves garlic (crushed) 4 green chillies (de-seeded and chopped) ½ tsp coriander powder 1 tsp cumin powder ½ tsp black peppercorns (crushed) ½ tsp turmeric powder ½ tsp garam masala 2 tsp grated ginger 1 tsp salt Method Mix two teaspoons of lemon juice and the lamb mince in a bowl. Blend the oil, garlic, ginger, chillies, crushed peppercorns, cumin, coriander powder, lemon juice, turmeric powder and salt in a food processor to a paste.Stir the paste and coriander into the mince. With wet hands skewer the meat into long sausage shapes. Rotate the meat around the skewer, pressing gently all round. Alternatively, shape the mixture into small patties.Brush each kebab with a little oil and grill under a medium heat or barbecue for 4-5 minutes on each side, or until cooked through. Mix two teaspoons of lemon juice and the lamb mince in a bowl. Mix two teaspoons of lemon juice and the lamb mince in a bowl. Blend the oil, garlic, ginger, chillies, crushed peppercorns, cumin, coriander powder, lemon juice, turmeric powder and salt in a food processor to a paste. Blend the oil, garlic, ginger, chillies, crushed peppercorns, cumin, coriander powder, lemon juice, turmeric powder and salt in a food processor to a paste. Stir the paste and coriander into the mince. With wet hands skewer the meat into long sausage shapes. Rotate the meat around the skewer, pressing gently all round. Alternatively, shape the mixture into small patties. Stir the paste and coriander into the mince. With wet hands skewer the meat into long sausage shapes. Rotate the meat around the skewer, pressing gently all round. Alternatively, shape the mixture into small patties. Brush each kebab with a little oil and grill under a medium heat or barbecue for 4-5 minutes on each side, or until cooked through. Brush each kebab with a little oil and grill under a medium heat or barbecue for 4-5 minutes on each side, or until cooked through. | {
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"content": "An average of 4.6 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lambkebabs_2214_16x9.jpg These spicy lamb kebabs are perfect for the barbecue. Serve with hot pitta bread and tomato and chilli chutney. juice of half lemon 450g/1lb lamb mince 1 tablespoon oil 55g/2oz fresh coriander leaves (washed and chopped) 4 cloves garlic (crushed) 4 green chillies (de-seeded and chopped) ½ tsp coriander powder 1 tsp cumin powder ½ tsp black peppercorns (crushed) ½ tsp turmeric powder ½ tsp garam masala 2 tsp grated ginger 1 tsp salt juice of half lemon 450g/1lb lamb mince 1 tablespoon oil 55g/2oz fresh coriander leaves (washed and chopped) 4 cloves garlic (crushed) 4 green chillies (de-seeded and chopped) ½ tsp coriander powder 1 tsp cumin powder ½ tsp black peppercorns (crushed) ½ tsp turmeric powder ½ tsp garam masala 2 tsp grated ginger 1 tsp salt Method Mix two teaspoons of lemon juice and the lamb mince in a bowl. Blend the oil, garlic, ginger, chillies, crushed peppercorns, cumin, coriander powder, lemon juice, turmeric powder and salt in a food processor to a paste.Stir the paste and coriander into the mince. With wet hands skewer the meat into long sausage shapes. Rotate the meat around the skewer, pressing gently all round. Alternatively, shape the mixture into small patties.Brush each kebab with a little oil and grill under a medium heat or barbecue for 4-5 minutes on each side, or until cooked through. Mix two teaspoons of lemon juice and the lamb mince in a bowl. Mix two teaspoons of lemon juice and the lamb mince in a bowl. Blend the oil, garlic, ginger, chillies, crushed peppercorns, cumin, coriander powder, lemon juice, turmeric powder and salt in a food processor to a paste. Blend the oil, garlic, ginger, chillies, crushed peppercorns, cumin, coriander powder, lemon juice, turmeric powder and salt in a food processor to a paste. Stir the paste and coriander into the mince. With wet hands skewer the meat into long sausage shapes. Rotate the meat around the skewer, pressing gently all round. Alternatively, shape the mixture into small patties. Stir the paste and coriander into the mince. With wet hands skewer the meat into long sausage shapes. Rotate the meat around the skewer, pressing gently all round. Alternatively, shape the mixture into small patties. Brush each kebab with a little oil and grill under a medium heat or barbecue for 4-5 minutes on each side, or until cooked through. Brush each kebab with a little oil and grill under a medium heat or barbecue for 4-5 minutes on each side, or until cooked through."
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} | db5142d2568465c04aa87cd792ec108c269efc4f93d38a097c8f34afdcfb23d5 | Easy chicken kebabs recipe
An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenbreastmarinat_83749_16x9.jpg This is a really easy chicken kebab recipe that's flexible enough to work with what you have in. A great barbecue staple that can go on couscous salad or stuffed into a pitta. Swap the coriander for any soft herbs, or just leave it out. Equipment: You will need kebab skewers to make this recipe on the barbecue. 3 tbsp low-fat natural yoghurt1 tsp garam masala or curry powder1 tsp chilli powder2 tsp lime or lemon juice2 tsp fresh chopped coriander (optional)1 fresh red chilli, finely chopped (optional)4 x 150g/5½ chicken breasts, cubed 3 tbsp low-fat natural yoghurt 1 tsp garam masala or curry powder 1 tsp chilli powder 2 tsp lime or lemon juice 2 tsp fresh chopped coriander (optional) 1 fresh red chilli, finely chopped (optional) 4 x 150g/5½ chicken breasts, cubed green saladpitta bread green salad pitta bread Method Mix together the yoghurt, garam masala, chilli powder, lime juice, coriander and red chilli. Marinate the chicken in the yoghurt mixture for 5 minutes.Preheat the barbecue to hot. Alternatively you can cook the chicken under a hot grill.Thread the chicken onto the kebab skewers and cook on the barbecue until the chicken is tender and cooked all the way through.Serve with salad and pitta bread. Mix together the yoghurt, garam masala, chilli powder, lime juice, coriander and red chilli. Marinate the chicken in the yoghurt mixture for 5 minutes. Mix together the yoghurt, garam masala, chilli powder, lime juice, coriander and red chilli. Marinate the chicken in the yoghurt mixture for 5 minutes. Preheat the barbecue to hot. Alternatively you can cook the chicken under a hot grill. Preheat the barbecue to hot. Alternatively you can cook the chicken under a hot grill. Thread the chicken onto the kebab skewers and cook on the barbecue until the chicken is tender and cooked all the way through. Thread the chicken onto the kebab skewers and cook on the barbecue until the chicken is tender and cooked all the way through. Serve with salad and pitta bread. Serve with salad and pitta bread. Recipe tips If you are using wooden skewers soak them in water for 30 minutes. | {
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"title": "Easy chicken kebabs recipe",
"content": "An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenbreastmarinat_83749_16x9.jpg This is a really easy chicken kebab recipe that's flexible enough to work with what you have in. A great barbecue staple that can go on couscous salad or stuffed into a pitta. Swap the coriander for any soft herbs, or just leave it out. Equipment: You will need kebab skewers to make this recipe on the barbecue. 3 tbsp low-fat natural yoghurt1 tsp garam masala or curry powder1 tsp chilli powder2 tsp lime or lemon juice2 tsp fresh chopped coriander (optional)1 fresh red chilli, finely chopped (optional)4 x 150g/5½ chicken breasts, cubed 3 tbsp low-fat natural yoghurt 1 tsp garam masala or curry powder 1 tsp chilli powder 2 tsp lime or lemon juice 2 tsp fresh chopped coriander (optional) 1 fresh red chilli, finely chopped (optional) 4 x 150g/5½ chicken breasts, cubed green saladpitta bread green salad pitta bread Method Mix together the yoghurt, garam masala, chilli powder, lime juice, coriander and red chilli. Marinate the chicken in the yoghurt mixture for 5 minutes.Preheat the barbecue to hot. Alternatively you can cook the chicken under a hot grill.Thread the chicken onto the kebab skewers and cook on the barbecue until the chicken is tender and cooked all the way through.Serve with salad and pitta bread. Mix together the yoghurt, garam masala, chilli powder, lime juice, coriander and red chilli. Marinate the chicken in the yoghurt mixture for 5 minutes. Mix together the yoghurt, garam masala, chilli powder, lime juice, coriander and red chilli. Marinate the chicken in the yoghurt mixture for 5 minutes. Preheat the barbecue to hot. Alternatively you can cook the chicken under a hot grill. Preheat the barbecue to hot. Alternatively you can cook the chicken under a hot grill. Thread the chicken onto the kebab skewers and cook on the barbecue until the chicken is tender and cooked all the way through. Thread the chicken onto the kebab skewers and cook on the barbecue until the chicken is tender and cooked all the way through. Serve with salad and pitta bread. Serve with salad and pitta bread. Recipe tips If you are using wooden skewers soak them in water for 30 minutes."
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} | c5455df96e9cc796bb14099360e833cc51f376f35d3c24dabc473c15074c1384 | Aloo chaat recipe
An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aloo_chaat_39985_16x9.jpg Aloo chaat is a combination of different flavours all in one dish. It reminds me of childhood with my friends and is a great sharing dish. Bhujia is a crisp fried chickpea noodle that adds extra crunch - don't skip it! 600g/1lb 5oz potatoes, peeled and cut into small chunks 1 tsp ground cumin1 tsp ground coriander1 tsp fennel seeds, crushed 2 tsp chaat masala 1 tsp red chilli powder 15g/½oz fresh coriander, chopped 1 pomegranate, seeds separated1–2 green chillies, chopped, seeds in ½ lemon, juice only60g/2¼oz Greek-style yoghurt 1 tsp caster sugar 1 tsp cumin seeds, toasted and crushed 2 tbsp milk 6 tsp tamarind chutney40g/1½oz bhujiasalt 600g/1lb 5oz potatoes, peeled and cut into small chunks 1 tsp ground cumin 1 tsp ground coriander 1 tsp fennel seeds, crushed 2 tsp chaat masala 1 tsp red chilli powder 15g/½oz fresh coriander, chopped 1 pomegranate, seeds separated 1–2 green chillies, chopped, seeds in ½ lemon, juice only 60g/2¼oz Greek-style yoghurt 1 tsp caster sugar 1 tsp cumin seeds, toasted and crushed 2 tbsp milk 6 tsp tamarind chutney 40g/1½oz bhujia salt 1 large garlic clove, roughly chopped 40g/1½oz shallots, peeled and diced 1–2 green chillies, roughly chopped, seeds in 10g/⅓oz mint leaves 10g/⅓oz fresh coriander, roughly chopped with stems1 tsp ground cumin½ tsp salt1 tsp chaat masala ½ lemon, juice only4 tsp olive oil 2 tsp Greek-style yoghurt 1 large garlic clove, roughly chopped 40g/1½oz shallots, peeled and diced 1–2 green chillies, roughly chopped, seeds in 10g/⅓oz mint leaves 10g/⅓oz fresh coriander, roughly chopped with stems 1 tsp ground cumin ½ tsp salt 1 tsp chaat masala ½ lemon, juice only 4 tsp olive oil 2 tsp Greek-style yoghurt Method To make the aloo chaat, cook the potatoes in a saucepan of lightly salted boiling water until just cooked through. Drain and leave to cool. Put the cooled potatoes, all the spices (except the cumin seeds), 10g/⅓oz fresh coriander and 35g/1¼oz pomegranate seeds in a large bowl with the chillies, lemon juice and ½ tsp salt. Mix together and set aside.Put the yoghurt, sugar, cumin seeds and milk in a bowl and whisk together.To make the mint and coriander chutney, place all of the ingredients together with 20–30ml/¾–1fl oz water in a food processor or blender and blend until smooth. Place the potato mixture on a large serving plate. Spoon the yoghurt mixture over the potatoes. Top with 4 teaspoons of tamarind chutney and 4 teaspoons of mint and coriander chutney. Sprinkle with the bhujia, remaining pomegranate seeds and fresh coriander, then spoon over 1 teaspoon of mint and coriander chutney and 2 teaspoons of tamarind chutney. Serve for everyone to share. To make the aloo chaat, cook the potatoes in a saucepan of lightly salted boiling water until just cooked through. Drain and leave to cool. Put the cooled potatoes, all the spices (except the cumin seeds), 10g/⅓oz fresh coriander and 35g/1¼oz pomegranate seeds in a large bowl with the chillies, lemon juice and ½ tsp salt. Mix together and set aside. To make the aloo chaat, cook the potatoes in a saucepan of lightly salted boiling water until just cooked through. Drain and leave to cool. Put the cooled potatoes, all the spices (except the cumin seeds), 10g/⅓oz fresh coriander and 35g/1¼oz pomegranate seeds in a large bowl with the chillies, lemon juice and ½ tsp salt. Mix together and set aside. Put the yoghurt, sugar, cumin seeds and milk in a bowl and whisk together. Put the yoghurt, sugar, cumin seeds and milk in a bowl and whisk together. To make the mint and coriander chutney, place all of the ingredients together with 20–30ml/¾–1fl oz water in a food processor or blender and blend until smooth. To make the mint and coriander chutney, place all of the ingredients together with 20–30ml/¾–1fl oz water in a food processor or blender and blend until smooth. Place the potato mixture on a large serving plate. Spoon the yoghurt mixture over the potatoes. Top with 4 teaspoons of tamarind chutney and 4 teaspoons of mint and coriander chutney. Sprinkle with the bhujia, remaining pomegranate seeds and fresh coriander, then spoon over 1 teaspoon of mint and coriander chutney and 2 teaspoons of tamarind chutney. Serve for everyone to share. Place the potato mixture on a large serving plate. Spoon the yoghurt mixture over the potatoes. Top with 4 teaspoons of tamarind chutney and 4 teaspoons of mint and coriander chutney. Sprinkle with the bhujia, remaining pomegranate seeds and fresh coriander, then spoon over 1 teaspoon of mint and coriander chutney and 2 teaspoons of tamarind chutney. Serve for everyone to share. Recipe tips Any leftover mint and coriander chutney will keep in an airtight jar in the fridge for about a week. | {
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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/aloo_chaat_39985_16x9.jpg Aloo chaat is a combination of different flavours all in one dish. It reminds me of childhood with my friends and is a great sharing dish. Bhujia is a crisp fried chickpea noodle that adds extra crunch - don't skip it! 600g/1lb 5oz potatoes, peeled and cut into small chunks 1 tsp ground cumin1 tsp ground coriander1 tsp fennel seeds, crushed 2 tsp chaat masala 1 tsp red chilli powder 15g/½oz fresh coriander, chopped 1 pomegranate, seeds separated1–2 green chillies, chopped, seeds in ½ lemon, juice only60g/2¼oz Greek-style yoghurt 1 tsp caster sugar 1 tsp cumin seeds, toasted and crushed 2 tbsp milk 6 tsp tamarind chutney40g/1½oz bhujiasalt 600g/1lb 5oz potatoes, peeled and cut into small chunks 1 tsp ground cumin 1 tsp ground coriander 1 tsp fennel seeds, crushed 2 tsp chaat masala 1 tsp red chilli powder 15g/½oz fresh coriander, chopped 1 pomegranate, seeds separated 1–2 green chillies, chopped, seeds in ½ lemon, juice only 60g/2¼oz Greek-style yoghurt 1 tsp caster sugar 1 tsp cumin seeds, toasted and crushed 2 tbsp milk 6 tsp tamarind chutney 40g/1½oz bhujia salt 1 large garlic clove, roughly chopped 40g/1½oz shallots, peeled and diced 1–2 green chillies, roughly chopped, seeds in 10g/⅓oz mint leaves 10g/⅓oz fresh coriander, roughly chopped with stems1 tsp ground cumin½ tsp salt1 tsp chaat masala ½ lemon, juice only4 tsp olive oil 2 tsp Greek-style yoghurt 1 large garlic clove, roughly chopped 40g/1½oz shallots, peeled and diced 1–2 green chillies, roughly chopped, seeds in 10g/⅓oz mint leaves 10g/⅓oz fresh coriander, roughly chopped with stems 1 tsp ground cumin ½ tsp salt 1 tsp chaat masala ½ lemon, juice only 4 tsp olive oil 2 tsp Greek-style yoghurt Method To make the aloo chaat, cook the potatoes in a saucepan of lightly salted boiling water until just cooked through. Drain and leave to cool. Put the cooled potatoes, all the spices (except the cumin seeds), 10g/⅓oz fresh coriander and 35g/1¼oz pomegranate seeds in a large bowl with the chillies, lemon juice and ½ tsp salt. Mix together and set aside.Put the yoghurt, sugar, cumin seeds and milk in a bowl and whisk together.To make the mint and coriander chutney, place all of the ingredients together with 20–30ml/¾–1fl oz water in a food processor or blender and blend until smooth. Place the potato mixture on a large serving plate. Spoon the yoghurt mixture over the potatoes. Top with 4 teaspoons of tamarind chutney and 4 teaspoons of mint and coriander chutney. Sprinkle with the bhujia, remaining pomegranate seeds and fresh coriander, then spoon over 1 teaspoon of mint and coriander chutney and 2 teaspoons of tamarind chutney. Serve for everyone to share. To make the aloo chaat, cook the potatoes in a saucepan of lightly salted boiling water until just cooked through. Drain and leave to cool. Put the cooled potatoes, all the spices (except the cumin seeds), 10g/⅓oz fresh coriander and 35g/1¼oz pomegranate seeds in a large bowl with the chillies, lemon juice and ½ tsp salt. Mix together and set aside. To make the aloo chaat, cook the potatoes in a saucepan of lightly salted boiling water until just cooked through. Drain and leave to cool. Put the cooled potatoes, all the spices (except the cumin seeds), 10g/⅓oz fresh coriander and 35g/1¼oz pomegranate seeds in a large bowl with the chillies, lemon juice and ½ tsp salt. Mix together and set aside. Put the yoghurt, sugar, cumin seeds and milk in a bowl and whisk together. Put the yoghurt, sugar, cumin seeds and milk in a bowl and whisk together. To make the mint and coriander chutney, place all of the ingredients together with 20–30ml/¾–1fl oz water in a food processor or blender and blend until smooth. To make the mint and coriander chutney, place all of the ingredients together with 20–30ml/¾–1fl oz water in a food processor or blender and blend until smooth. Place the potato mixture on a large serving plate. Spoon the yoghurt mixture over the potatoes. Top with 4 teaspoons of tamarind chutney and 4 teaspoons of mint and coriander chutney. Sprinkle with the bhujia, remaining pomegranate seeds and fresh coriander, then spoon over 1 teaspoon of mint and coriander chutney and 2 teaspoons of tamarind chutney. Serve for everyone to share. Place the potato mixture on a large serving plate. Spoon the yoghurt mixture over the potatoes. Top with 4 teaspoons of tamarind chutney and 4 teaspoons of mint and coriander chutney. Sprinkle with the bhujia, remaining pomegranate seeds and fresh coriander, then spoon over 1 teaspoon of mint and coriander chutney and 2 teaspoons of tamarind chutney. Serve for everyone to share. Recipe tips Any leftover mint and coriander chutney will keep in an airtight jar in the fridge for about a week."
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} | 6604444e401c6837da992d89609daa5ec5b50d9cf5229e2ef1818debcd764008 | Carrot and poppyseed salad recipe
An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_and_poppyseed_72665_16x9.jpg Carrot is wonderfully paired with poppyseed in this simple salad. It will keep in the fridge for 2-3 days so is great for having on hand to add to your lunchbox. Ingredients 6 medium carrots, peeled, grated (see tip)1 small lemon, juice only4 tbsp olive oil1 tsp caster sugar1 tsp poppy seeds 6 medium carrots, peeled, grated (see tip) 1 small lemon, juice only 4 tbsp olive oil 1 tsp caster sugar 1 tsp poppy seeds Method Put all of the ingredients in a bowl, season with salt and pepper and mix well. Put all of the ingredients in a bowl, season with salt and pepper and mix well. Put all of the ingredients in a bowl, season with salt and pepper and mix well. Recipe tips If time is limited, use a food processor to grate the carrots. Related recipes https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chargrilled_halloumi_09010_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/middle_eastern_chopped_67316_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rice_salad_86761_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raw_beetroot_salad_10902_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rainbow_vegetable_29146_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_and_chorizo_81634_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_pork_with_roast_81264_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkin_stew_with_sour_06174_16x9.jpg | {
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"title": "Carrot and poppyseed salad recipe",
"content": "An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_and_poppyseed_72665_16x9.jpg Carrot is wonderfully paired with poppyseed in this simple salad. It will keep in the fridge for 2-3 days so is great for having on hand to add to your lunchbox. Ingredients 6 medium carrots, peeled, grated (see tip)1 small lemon, juice only4 tbsp olive oil1 tsp caster sugar1 tsp poppy seeds 6 medium carrots, peeled, grated (see tip) 1 small lemon, juice only 4 tbsp olive oil 1 tsp caster sugar 1 tsp poppy seeds Method Put all of the ingredients in a bowl, season with salt and pepper and mix well. Put all of the ingredients in a bowl, season with salt and pepper and mix well. Put all of the ingredients in a bowl, season with salt and pepper and mix well. Recipe tips If time is limited, use a food processor to grate the carrots. Related recipes https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chargrilled_halloumi_09010_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/middle_eastern_chopped_67316_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rice_salad_86761_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raw_beetroot_salad_10902_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rainbow_vegetable_29146_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_and_chorizo_81634_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_pork_with_roast_81264_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkin_stew_with_sour_06174_16x9.jpg"
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} | 52e47276bd0835ddd8105039d60d776169db177ac15cacafc464f0d842cfe987 | Chicken caesar pasta salad recipe
An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_caesar_pasta_47125_16x9.jpg The ever-popular chicken caesar salad is made more substantial by adding pasta, but it still has the crunchy croûtons and creamy, tangy dressing we all love. 4 chicken thighs, skinless and boneless500ml/18fl oz hot chicken stock320g/11oz farfalle2 handfuls plain croûtons1 Little Gem lettuce, finely shreddedsmall handful Parmesan shavings sea salt and freshly ground black pepper 4 chicken thighs, skinless and boneless 500ml/18fl oz hot chicken stock 320g/11oz farfalle 2 handfuls plain croûtons 1 Little Gem lettuce, finely shredded small handful Parmesan shavings sea salt and freshly ground black pepper 4 anchovy fillets in oil, drained3 tbsp light mayonnaise2 tbsp extra virgin olive oil2 tsp red wine vinegar¼ lemon, juice only 4 anchovy fillets in oil, drained 3 tbsp light mayonnaise 2 tbsp extra virgin olive oil 2 tsp red wine vinegar ¼ lemon, juice only Method Put the chicken and the hot stock into a saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 10–15 minutes, until just cooked through. Using a slotted spoon, remove the chicken from the pan and set aside to cool.Add the pasta bows to the pan along with a generous pinch of sea salt. Top up with boiling water if necessary and cook the pasta according to the packet instructions. Drain the pasta and rinse under the cold tap. Set aside to drain.To make the Caesar dressing, put all the ingredients except for the lemon juice in a mini chopper or food processor, season generously with salt and pepper and blitz until smooth. Add the lemon juice to taste. Roughly chop the chicken and stir into the pasta along with the dressing, croûtons, shredded lettuce and most of the Parmesan, until the pasta is well coated. Season with more black pepper to taste.Divide the pasta salad between four bowls and garnish with the reserved Parmesan shavings. Put the chicken and the hot stock into a saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 10–15 minutes, until just cooked through. Using a slotted spoon, remove the chicken from the pan and set aside to cool. Put the chicken and the hot stock into a saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 10–15 minutes, until just cooked through. Using a slotted spoon, remove the chicken from the pan and set aside to cool. Add the pasta bows to the pan along with a generous pinch of sea salt. Top up with boiling water if necessary and cook the pasta according to the packet instructions. Drain the pasta and rinse under the cold tap. Set aside to drain. Add the pasta bows to the pan along with a generous pinch of sea salt. Top up with boiling water if necessary and cook the pasta according to the packet instructions. Drain the pasta and rinse under the cold tap. Set aside to drain. To make the Caesar dressing, put all the ingredients except for the lemon juice in a mini chopper or food processor, season generously with salt and pepper and blitz until smooth. Add the lemon juice to taste. To make the Caesar dressing, put all the ingredients except for the lemon juice in a mini chopper or food processor, season generously with salt and pepper and blitz until smooth. Add the lemon juice to taste. Roughly chop the chicken and stir into the pasta along with the dressing, croûtons, shredded lettuce and most of the Parmesan, until the pasta is well coated. Season with more black pepper to taste. Roughly chop the chicken and stir into the pasta along with the dressing, croûtons, shredded lettuce and most of the Parmesan, until the pasta is well coated. Season with more black pepper to taste. Divide the pasta salad between four bowls and garnish with the reserved Parmesan shavings. Divide the pasta salad between four bowls and garnish with the reserved Parmesan shavings. | {
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"title": "Chicken caesar pasta salad recipe",
"content": "An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_caesar_pasta_47125_16x9.jpg The ever-popular chicken caesar salad is made more substantial by adding pasta, but it still has the crunchy croûtons and creamy, tangy dressing we all love. 4 chicken thighs, skinless and boneless500ml/18fl oz hot chicken stock320g/11oz farfalle2 handfuls plain croûtons1 Little Gem lettuce, finely shreddedsmall handful Parmesan shavings sea salt and freshly ground black pepper 4 chicken thighs, skinless and boneless 500ml/18fl oz hot chicken stock 320g/11oz farfalle 2 handfuls plain croûtons 1 Little Gem lettuce, finely shredded small handful Parmesan shavings sea salt and freshly ground black pepper 4 anchovy fillets in oil, drained3 tbsp light mayonnaise2 tbsp extra virgin olive oil2 tsp red wine vinegar¼ lemon, juice only 4 anchovy fillets in oil, drained 3 tbsp light mayonnaise 2 tbsp extra virgin olive oil 2 tsp red wine vinegar ¼ lemon, juice only Method Put the chicken and the hot stock into a saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 10–15 minutes, until just cooked through. Using a slotted spoon, remove the chicken from the pan and set aside to cool.Add the pasta bows to the pan along with a generous pinch of sea salt. Top up with boiling water if necessary and cook the pasta according to the packet instructions. Drain the pasta and rinse under the cold tap. Set aside to drain.To make the Caesar dressing, put all the ingredients except for the lemon juice in a mini chopper or food processor, season generously with salt and pepper and blitz until smooth. Add the lemon juice to taste. Roughly chop the chicken and stir into the pasta along with the dressing, croûtons, shredded lettuce and most of the Parmesan, until the pasta is well coated. Season with more black pepper to taste.Divide the pasta salad between four bowls and garnish with the reserved Parmesan shavings. Put the chicken and the hot stock into a saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 10–15 minutes, until just cooked through. Using a slotted spoon, remove the chicken from the pan and set aside to cool. Put the chicken and the hot stock into a saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 10–15 minutes, until just cooked through. Using a slotted spoon, remove the chicken from the pan and set aside to cool. Add the pasta bows to the pan along with a generous pinch of sea salt. Top up with boiling water if necessary and cook the pasta according to the packet instructions. Drain the pasta and rinse under the cold tap. Set aside to drain. Add the pasta bows to the pan along with a generous pinch of sea salt. Top up with boiling water if necessary and cook the pasta according to the packet instructions. Drain the pasta and rinse under the cold tap. Set aside to drain. To make the Caesar dressing, put all the ingredients except for the lemon juice in a mini chopper or food processor, season generously with salt and pepper and blitz until smooth. Add the lemon juice to taste. To make the Caesar dressing, put all the ingredients except for the lemon juice in a mini chopper or food processor, season generously with salt and pepper and blitz until smooth. Add the lemon juice to taste. Roughly chop the chicken and stir into the pasta along with the dressing, croûtons, shredded lettuce and most of the Parmesan, until the pasta is well coated. Season with more black pepper to taste. Roughly chop the chicken and stir into the pasta along with the dressing, croûtons, shredded lettuce and most of the Parmesan, until the pasta is well coated. Season with more black pepper to taste. Divide the pasta salad between four bowls and garnish with the reserved Parmesan shavings. Divide the pasta salad between four bowls and garnish with the reserved Parmesan shavings."
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} | f7f88ff5b3fd4e53d663cc0af9530fd8f1f0af52cdb988dcd1ff192447c18e5c | Barbecue paneer and mushroom skewers recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paneer_and_mushroom_68514_16x9.jpg When you have friends round for a barbecue, these paneer and mushroom skewers with a sticky lime, cayenne and rosemary glaze are an irresistible side dish or vegetarian option. You will need 4 barbecue skewers – either metal or wooden. 225g/8oz paneer, cut into 2cm/¾in cubes8 large chestnut mushrooms 225g/8oz paneer, cut into 2cm/¾in cubes 8 large chestnut mushrooms 2 tbsp olive oil1 lime, juice and zest2 sprigs rosemary, leaves finely chopped1 heaped tbsp dark brown sugar½–1 tsp cayenne pepper (or less if you prefer a milder dish)1 tsp sea salt flakes, plus extra to serve 2 tbsp olive oil 1 lime, juice and zest 2 sprigs rosemary, leaves finely chopped 1 heaped tbsp dark brown sugar ½–1 tsp cayenne pepper (or less if you prefer a milder dish) 1 tsp sea salt flakes, plus extra to serve Method If using wooden skewers, soak them in cold water for 1 hour before using.Put the paneer cubes into a bowl of boiling water for 10 minutes: this will improve the texture.Meanwhile, mix all the ingredients for the dressing in a large bowl. Drain the paneer, pat dry with kitchen paper, then tip it into the bowl with the dressing. Add the mushrooms and mix well, then leave to marinate in the fridge for 2 hours, or overnight. Preheat the barbecue. Thread the paneer and mushrooms alternately onto the skewers. Once the barbecue is hot, grill the skewers for 4–5 minutes on each side, brushing them with the marinade left in the bowl when you turn them. When the cheese is nicely browned and the mushrooms are cooked through, arrange on a platter, scatter with a little sea salt, and serve hot. If using wooden skewers, soak them in cold water for 1 hour before using. If using wooden skewers, soak them in cold water for 1 hour before using. Put the paneer cubes into a bowl of boiling water for 10 minutes: this will improve the texture. Put the paneer cubes into a bowl of boiling water for 10 minutes: this will improve the texture. Meanwhile, mix all the ingredients for the dressing in a large bowl. Meanwhile, mix all the ingredients for the dressing in a large bowl. Drain the paneer, pat dry with kitchen paper, then tip it into the bowl with the dressing. Add the mushrooms and mix well, then leave to marinate in the fridge for 2 hours, or overnight. Drain the paneer, pat dry with kitchen paper, then tip it into the bowl with the dressing. Add the mushrooms and mix well, then leave to marinate in the fridge for 2 hours, or overnight. Preheat the barbecue. Thread the paneer and mushrooms alternately onto the skewers. Preheat the barbecue. Thread the paneer and mushrooms alternately onto the skewers. Once the barbecue is hot, grill the skewers for 4–5 minutes on each side, brushing them with the marinade left in the bowl when you turn them. When the cheese is nicely browned and the mushrooms are cooked through, arrange on a platter, scatter with a little sea salt, and serve hot. Once the barbecue is hot, grill the skewers for 4–5 minutes on each side, brushing them with the marinade left in the bowl when you turn them. When the cheese is nicely browned and the mushrooms are cooked through, arrange on a platter, scatter with a little sea salt, and serve hot. | {
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"title": "Barbecue paneer and mushroom skewers recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paneer_and_mushroom_68514_16x9.jpg When you have friends round for a barbecue, these paneer and mushroom skewers with a sticky lime, cayenne and rosemary glaze are an irresistible side dish or vegetarian option. You will need 4 barbecue skewers – either metal or wooden. 225g/8oz paneer, cut into 2cm/¾in cubes8 large chestnut mushrooms 225g/8oz paneer, cut into 2cm/¾in cubes 8 large chestnut mushrooms 2 tbsp olive oil1 lime, juice and zest2 sprigs rosemary, leaves finely chopped1 heaped tbsp dark brown sugar½–1 tsp cayenne pepper (or less if you prefer a milder dish)1 tsp sea salt flakes, plus extra to serve 2 tbsp olive oil 1 lime, juice and zest 2 sprigs rosemary, leaves finely chopped 1 heaped tbsp dark brown sugar ½–1 tsp cayenne pepper (or less if you prefer a milder dish) 1 tsp sea salt flakes, plus extra to serve Method If using wooden skewers, soak them in cold water for 1 hour before using.Put the paneer cubes into a bowl of boiling water for 10 minutes: this will improve the texture.Meanwhile, mix all the ingredients for the dressing in a large bowl. Drain the paneer, pat dry with kitchen paper, then tip it into the bowl with the dressing. Add the mushrooms and mix well, then leave to marinate in the fridge for 2 hours, or overnight. Preheat the barbecue. Thread the paneer and mushrooms alternately onto the skewers. Once the barbecue is hot, grill the skewers for 4–5 minutes on each side, brushing them with the marinade left in the bowl when you turn them. When the cheese is nicely browned and the mushrooms are cooked through, arrange on a platter, scatter with a little sea salt, and serve hot. If using wooden skewers, soak them in cold water for 1 hour before using. If using wooden skewers, soak them in cold water for 1 hour before using. Put the paneer cubes into a bowl of boiling water for 10 minutes: this will improve the texture. Put the paneer cubes into a bowl of boiling water for 10 minutes: this will improve the texture. Meanwhile, mix all the ingredients for the dressing in a large bowl. Meanwhile, mix all the ingredients for the dressing in a large bowl. Drain the paneer, pat dry with kitchen paper, then tip it into the bowl with the dressing. Add the mushrooms and mix well, then leave to marinate in the fridge for 2 hours, or overnight. Drain the paneer, pat dry with kitchen paper, then tip it into the bowl with the dressing. Add the mushrooms and mix well, then leave to marinate in the fridge for 2 hours, or overnight. Preheat the barbecue. Thread the paneer and mushrooms alternately onto the skewers. Preheat the barbecue. Thread the paneer and mushrooms alternately onto the skewers. Once the barbecue is hot, grill the skewers for 4–5 minutes on each side, brushing them with the marinade left in the bowl when you turn them. When the cheese is nicely browned and the mushrooms are cooked through, arrange on a platter, scatter with a little sea salt, and serve hot. Once the barbecue is hot, grill the skewers for 4–5 minutes on each side, brushing them with the marinade left in the bowl when you turn them. When the cheese is nicely browned and the mushrooms are cooked through, arrange on a platter, scatter with a little sea salt, and serve hot."
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} | 3a595674ff14828a10888cb30bc956d6434ad220ffaf34a7bf3cfcec985835cb | Mojito recipe
An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mojito_85338_16x9.jpg Irresistibly fresh and punchy, this authentic mojito cocktail recipe is a one-way salsa dance to the Caribbean. 1½ limes, cut into wedges20 fresh mint leaves2½ tsp granulated sugarhandful ice65ml/2½fl oz white rumsplash soda water, to tastefresh mint sprig, to garnish 1½ limes, cut into wedges 20 fresh mint leaves 2½ tsp granulated sugar handful ice 65ml/2½fl oz white rum splash soda water, to taste fresh mint sprig, to garnish Method Place the limes, mint and sugar into a sturdy highball glass and 'muddle' or mash with the end of a clean rolling pin, to bruise the mint and release the lime juice.Add the ice and pour over the rum.Add soda water to taste and stir well. Garnish with a mint sprig and serve. Place the limes, mint and sugar into a sturdy highball glass and 'muddle' or mash with the end of a clean rolling pin, to bruise the mint and release the lime juice. Place the limes, mint and sugar into a sturdy highball glass and 'muddle' or mash with the end of a clean rolling pin, to bruise the mint and release the lime juice. Add the ice and pour over the rum. Add the ice and pour over the rum. Add soda water to taste and stir well. Garnish with a mint sprig and serve. Add soda water to taste and stir well. Garnish with a mint sprig and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/mojito_85338",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Mojito 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/mojito_85338_16x9.jpg Irresistibly fresh and punchy, this authentic mojito cocktail recipe is a one-way salsa dance to the Caribbean. 1½ limes, cut into wedges20 fresh mint leaves2½ tsp granulated sugarhandful ice65ml/2½fl oz white rumsplash soda water, to tastefresh mint sprig, to garnish 1½ limes, cut into wedges 20 fresh mint leaves 2½ tsp granulated sugar handful ice 65ml/2½fl oz white rum splash soda water, to taste fresh mint sprig, to garnish Method Place the limes, mint and sugar into a sturdy highball glass and 'muddle' or mash with the end of a clean rolling pin, to bruise the mint and release the lime juice.Add the ice and pour over the rum.Add soda water to taste and stir well. Garnish with a mint sprig and serve. Place the limes, mint and sugar into a sturdy highball glass and 'muddle' or mash with the end of a clean rolling pin, to bruise the mint and release the lime juice. Place the limes, mint and sugar into a sturdy highball glass and 'muddle' or mash with the end of a clean rolling pin, to bruise the mint and release the lime juice. Add the ice and pour over the rum. Add the ice and pour over the rum. Add soda water to taste and stir well. Garnish with a mint sprig and serve. Add soda water to taste and stir well. Garnish with a mint sprig and serve."
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} | 3bbb8906ee971db996da140f13ebd6363009f480a3fccae0bf08156454c66710 | Garden focaccia recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/garden_focaccia_13960_16x9.jpg Serve this herby, fragrant focaccia with honey, figs and cheese for a truly stand-out picnic or alfresco lunch. 10g/⅓oz rosemary, leaves picked10g/⅓oz dill, fronds picked 10g/⅓oz sage, leaves picked 10g/⅓oz parsley, leaves picked 60ml/2fl oz olive oil, plus extra for drizzling and greasing600g/1lb 5oz strong bread flour, plus extra for dusting2 tsp salt14g/½oz fast action dried yeast 1 stick rhubarb, sliced into strips1 red onion, finely sliced 1 courgette, peeled into ribbons handful fresh herbs and edible flowers (such as parsley, sage, dill, nasturtiums or lavender) 1 tbsp flaked sea salt 10g/⅓oz rosemary, leaves picked 10g/⅓oz dill, fronds picked 10g/⅓oz sage, leaves picked 10g/⅓oz parsley, leaves picked 60ml/2fl oz olive oil, plus extra for drizzling and greasing 600g/1lb 5oz strong bread flour, plus extra for dusting 2 tsp salt 14g/½oz fast action dried yeast 1 stick rhubarb, sliced into strips 1 red onion, finely sliced 1 courgette, peeled into ribbons handful fresh herbs and edible flowers (such as parsley, sage, dill, nasturtiums or lavender) 1 tbsp flaked sea salt honey, for drizzling fresh figs (optional)selection of cheeses (optional) honey, for drizzling fresh figs (optional) selection of cheeses (optional) Method Put the rosemary, dill, sage, parsley and oil in a blender and whizz together until combined. Mix together the flour and salt in a large bowl, then pour in the herby oil, the yeast and 300ml/10fl oz tepid water. Knead for 7–10 minutes until smooth and combined. This can be done by hand, or using a stand mixer with a dough hook attachment.Lightly grease a bowl, add the dough and cover with a tea towel. Leave to prove for about 1 hour, or until doubled in size.Preheat the oven to 240C/220C Fan/Gas 9 and place a baking tray in the oven to heat up.Turn out the dough onto a floured work surface and spread out with your hands to fit a 30x20cm/12x10in baking tin. Lower into the tin and leave to prove for another 20 minutes.Push the rhubarb, onion and courgette slices into the top of the dough with your fingertips, sprinkle with the sea salt and drizzle over a good glug of olive oil.Slide the dough onto the preheated tray and bake for 20 minutes. Top with the fresh herbs and flowers and bake for a further 20 minutes until golden brown.Leave to cool, then serve on a big board with a drizzle of honey, fresh figs and a selection of cheese, if you like. Put the rosemary, dill, sage, parsley and oil in a blender and whizz together until combined. Put the rosemary, dill, sage, parsley and oil in a blender and whizz together until combined. Mix together the flour and salt in a large bowl, then pour in the herby oil, the yeast and 300ml/10fl oz tepid water. Knead for 7–10 minutes until smooth and combined. This can be done by hand, or using a stand mixer with a dough hook attachment. Mix together the flour and salt in a large bowl, then pour in the herby oil, the yeast and 300ml/10fl oz tepid water. Knead for 7–10 minutes until smooth and combined. This can be done by hand, or using a stand mixer with a dough hook attachment. Lightly grease a bowl, add the dough and cover with a tea towel. Leave to prove for about 1 hour, or until doubled in size. Lightly grease a bowl, add the dough and cover with a tea towel. Leave to prove for about 1 hour, or until doubled in size. Preheat the oven to 240C/220C Fan/Gas 9 and place a baking tray in the oven to heat up. Preheat the oven to 240C/220C Fan/Gas 9 and place a baking tray in the oven to heat up. Turn out the dough onto a floured work surface and spread out with your hands to fit a 30x20cm/12x10in baking tin. Lower into the tin and leave to prove for another 20 minutes. Turn out the dough onto a floured work surface and spread out with your hands to fit a 30x20cm/12x10in baking tin. Lower into the tin and leave to prove for another 20 minutes. Push the rhubarb, onion and courgette slices into the top of the dough with your fingertips, sprinkle with the sea salt and drizzle over a good glug of olive oil. Push the rhubarb, onion and courgette slices into the top of the dough with your fingertips, sprinkle with the sea salt and drizzle over a good glug of olive oil. Slide the dough onto the preheated tray and bake for 20 minutes. Top with the fresh herbs and flowers and bake for a further 20 minutes until golden brown. Slide the dough onto the preheated tray and bake for 20 minutes. Top with the fresh herbs and flowers and bake for a further 20 minutes until golden brown. Leave to cool, then serve on a big board with a drizzle of honey, fresh figs and a selection of cheese, if you like. Leave to cool, then serve on a big board with a drizzle of honey, fresh figs and a selection of cheese, if you like. | {
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"title": "Garden focaccia recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/garden_focaccia_13960_16x9.jpg Serve this herby, fragrant focaccia with honey, figs and cheese for a truly stand-out picnic or alfresco lunch. 10g/⅓oz rosemary, leaves picked10g/⅓oz dill, fronds picked 10g/⅓oz sage, leaves picked 10g/⅓oz parsley, leaves picked 60ml/2fl oz olive oil, plus extra for drizzling and greasing600g/1lb 5oz strong bread flour, plus extra for dusting2 tsp salt14g/½oz fast action dried yeast 1 stick rhubarb, sliced into strips1 red onion, finely sliced 1 courgette, peeled into ribbons handful fresh herbs and edible flowers (such as parsley, sage, dill, nasturtiums or lavender) 1 tbsp flaked sea salt 10g/⅓oz rosemary, leaves picked 10g/⅓oz dill, fronds picked 10g/⅓oz sage, leaves picked 10g/⅓oz parsley, leaves picked 60ml/2fl oz olive oil, plus extra for drizzling and greasing 600g/1lb 5oz strong bread flour, plus extra for dusting 2 tsp salt 14g/½oz fast action dried yeast 1 stick rhubarb, sliced into strips 1 red onion, finely sliced 1 courgette, peeled into ribbons handful fresh herbs and edible flowers (such as parsley, sage, dill, nasturtiums or lavender) 1 tbsp flaked sea salt honey, for drizzling fresh figs (optional)selection of cheeses (optional) honey, for drizzling fresh figs (optional) selection of cheeses (optional) Method Put the rosemary, dill, sage, parsley and oil in a blender and whizz together until combined. Mix together the flour and salt in a large bowl, then pour in the herby oil, the yeast and 300ml/10fl oz tepid water. Knead for 7–10 minutes until smooth and combined. This can be done by hand, or using a stand mixer with a dough hook attachment.Lightly grease a bowl, add the dough and cover with a tea towel. Leave to prove for about 1 hour, or until doubled in size.Preheat the oven to 240C/220C Fan/Gas 9 and place a baking tray in the oven to heat up.Turn out the dough onto a floured work surface and spread out with your hands to fit a 30x20cm/12x10in baking tin. Lower into the tin and leave to prove for another 20 minutes.Push the rhubarb, onion and courgette slices into the top of the dough with your fingertips, sprinkle with the sea salt and drizzle over a good glug of olive oil.Slide the dough onto the preheated tray and bake for 20 minutes. Top with the fresh herbs and flowers and bake for a further 20 minutes until golden brown.Leave to cool, then serve on a big board with a drizzle of honey, fresh figs and a selection of cheese, if you like. Put the rosemary, dill, sage, parsley and oil in a blender and whizz together until combined. Put the rosemary, dill, sage, parsley and oil in a blender and whizz together until combined. Mix together the flour and salt in a large bowl, then pour in the herby oil, the yeast and 300ml/10fl oz tepid water. Knead for 7–10 minutes until smooth and combined. This can be done by hand, or using a stand mixer with a dough hook attachment. Mix together the flour and salt in a large bowl, then pour in the herby oil, the yeast and 300ml/10fl oz tepid water. Knead for 7–10 minutes until smooth and combined. This can be done by hand, or using a stand mixer with a dough hook attachment. Lightly grease a bowl, add the dough and cover with a tea towel. Leave to prove for about 1 hour, or until doubled in size. Lightly grease a bowl, add the dough and cover with a tea towel. Leave to prove for about 1 hour, or until doubled in size. Preheat the oven to 240C/220C Fan/Gas 9 and place a baking tray in the oven to heat up. Preheat the oven to 240C/220C Fan/Gas 9 and place a baking tray in the oven to heat up. Turn out the dough onto a floured work surface and spread out with your hands to fit a 30x20cm/12x10in baking tin. Lower into the tin and leave to prove for another 20 minutes. Turn out the dough onto a floured work surface and spread out with your hands to fit a 30x20cm/12x10in baking tin. Lower into the tin and leave to prove for another 20 minutes. Push the rhubarb, onion and courgette slices into the top of the dough with your fingertips, sprinkle with the sea salt and drizzle over a good glug of olive oil. Push the rhubarb, onion and courgette slices into the top of the dough with your fingertips, sprinkle with the sea salt and drizzle over a good glug of olive oil. Slide the dough onto the preheated tray and bake for 20 minutes. Top with the fresh herbs and flowers and bake for a further 20 minutes until golden brown. Slide the dough onto the preheated tray and bake for 20 minutes. Top with the fresh herbs and flowers and bake for a further 20 minutes until golden brown. Leave to cool, then serve on a big board with a drizzle of honey, fresh figs and a selection of cheese, if you like. Leave to cool, then serve on a big board with a drizzle of honey, fresh figs and a selection of cheese, if you like."
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} | 336c6c92f8f38384d4cb8d4266c5af8abbd2a36af0a7d555a3d35093c97a722a | Homemade lemonade recipe
An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chefshomemadelemonad_74839_16x9.jpg This simple recipe for homemade lemonade is perfect for picnics and barbecues. Add a splash of gin for a grown-up drink. By Richard Corrigan From Full on Food Shopping list Ingredients 100g/3½ oz fruit sugar4 lemons, preferably Sicilian, juice onlyiceabout 1 litre/15¼fl oz sparkling mineral water 100g/3½ oz fruit sugar 4 lemons, preferably Sicilian, juice only ice about 1 litre/15¼fl oz sparkling mineral water Method Put the sugar and lemon juice in a jug. Add some ice and top up with the mineral water. Stir to combine. Put the sugar and lemon juice in a jug. Put the sugar and lemon juice in a jug. Add some ice and top up with the mineral water. Add some ice and top up with the mineral water. Stir to combine. Stir to combine. Related recipes Easy halloumi burgers. By Sunil Vijayakar Bank Holiday BBQ recipes (55) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chargrilled_halloumi_09010_16x9.jpg Apple elderflower cooler. By Emily Angle non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_elderflower_cooler_90545_16x9.jpg Brunch star martini. By Miriam Nice non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brunch_star_martini_42534_16x9.jpg Espresso martini mocktail. By Miriam Nice non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/espresso_mocktail_99932_16x9.jpg Lemon and rose sherbet. By Dr Saliha Mahmood-Ahmed non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_rose_sherbet_16003_16x9.jpg Bloody Mary. By Andy Pearson lemon recipes (2270) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bloodymary_84135_16x9.jpg Fennel and lemon risotto, Parmesan crisps and fennel fritters. By The Charles Family lemon recipes (2270) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fennel_and_lemon_risotto_28159_16x9.jpg Barnsley chops with Cumberland sauce. By The Hairy Bikers lemon recipes (2270) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barnsley_chops_with_60141_16x9.jpg This recipe is from... Full on Food. 4. Episode 4 on BBC Two https://ichef.bbci.co.uk/images/ic/832xn/p01m1c2l.jpg | {
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"content": "An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chefshomemadelemonad_74839_16x9.jpg This simple recipe for homemade lemonade is perfect for picnics and barbecues. Add a splash of gin for a grown-up drink. By Richard Corrigan From Full on Food Shopping list Ingredients 100g/3½ oz fruit sugar4 lemons, preferably Sicilian, juice onlyiceabout 1 litre/15¼fl oz sparkling mineral water 100g/3½ oz fruit sugar 4 lemons, preferably Sicilian, juice only ice about 1 litre/15¼fl oz sparkling mineral water Method Put the sugar and lemon juice in a jug. Add some ice and top up with the mineral water. Stir to combine. Put the sugar and lemon juice in a jug. Put the sugar and lemon juice in a jug. Add some ice and top up with the mineral water. Add some ice and top up with the mineral water. Stir to combine. Stir to combine. Related recipes Easy halloumi burgers. By Sunil Vijayakar Bank Holiday BBQ recipes (55) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chargrilled_halloumi_09010_16x9.jpg Apple elderflower cooler. By Emily Angle non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_elderflower_cooler_90545_16x9.jpg Brunch star martini. By Miriam Nice non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brunch_star_martini_42534_16x9.jpg Espresso martini mocktail. By Miriam Nice non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/espresso_mocktail_99932_16x9.jpg Lemon and rose sherbet. By Dr Saliha Mahmood-Ahmed non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_rose_sherbet_16003_16x9.jpg Bloody Mary. By Andy Pearson lemon recipes (2270) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bloodymary_84135_16x9.jpg Fennel and lemon risotto, Parmesan crisps and fennel fritters. By The Charles Family lemon recipes (2270) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fennel_and_lemon_risotto_28159_16x9.jpg Barnsley chops with Cumberland sauce. By The Hairy Bikers lemon recipes (2270) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barnsley_chops_with_60141_16x9.jpg This recipe is from... Full on Food. 4. Episode 4 on BBC Two https://ichef.bbci.co.uk/images/ic/832xn/p01m1c2l.jpg"
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} | f32dfb457dc78fdac0a3f44a1339668b673db2f94c8ba8774bde59aa91685d4b | Panzanella salad recipe
An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panzanella_23604_16x9.jpg Panzanella is a great way to use up stale bread. It's made for warm summer days, when tomatoes are at their best. Serve with something simple like a beef carpaccio. handful fresh basil4 tbsp extra-virgin olive oil, plus extra for drizzling1 tbsp salted capers, rinsed 300g/10½oz stale sourdough, torn into chunks 500g/1lb 2oz ripe tomatoes (preferably heirloom, in variety of colours, shapes and sizes), washed and sliced, reserving the seeds and juice 55g/2oz Kalamata or other dark olives, stones removed, sliced½ red onion, thinly sliced1 tbsp red wine vinegarsea salt and freshly ground black pepper handful fresh basil 4 tbsp extra-virgin olive oil, plus extra for drizzling 1 tbsp salted capers, rinsed 300g/10½oz stale sourdough, torn into chunks 500g/1lb 2oz ripe tomatoes (preferably heirloom, in variety of colours, shapes and sizes), washed and sliced, reserving the seeds and juice 55g/2oz Kalamata or other dark olives, stones removed, sliced ½ red onion, thinly sliced 1 tbsp red wine vinegar sea salt and freshly ground black pepper Method Blend most of the basil (reserving a few leaves for garnish) in a food processor with the oil and capers. (Alternatively, finely chop the basil and capers together by hand and stir into the oil). Transfer half the herby caper oil to a bowl, add the sourdough and mix well. Place the tomatoes, squeezing some of them to release their juice, in a large salad bowl along with the reserved seeds and juice. Mix with most of the olives and red onion, and some more olive oil. Add the sourdough, herb oil mixture and vinegar, and combine to make sure the bread is coated in all the juices. Transfer the salad to a serving platter, layering the tomato slices, olives, onion and sourdough. Drizzle over the remaining herb oil and garnish with basil leaves and the remaining red onion and olives. Season again with salt and pepper and serve immediately. Blend most of the basil (reserving a few leaves for garnish) in a food processor with the oil and capers. (Alternatively, finely chop the basil and capers together by hand and stir into the oil). Blend most of the basil (reserving a few leaves for garnish) in a food processor with the oil and capers. (Alternatively, finely chop the basil and capers together by hand and stir into the oil). Transfer half the herby caper oil to a bowl, add the sourdough and mix well. Transfer half the herby caper oil to a bowl, add the sourdough and mix well. Place the tomatoes, squeezing some of them to release their juice, in a large salad bowl along with the reserved seeds and juice. Mix with most of the olives and red onion, and some more olive oil. Add the sourdough, herb oil mixture and vinegar, and combine to make sure the bread is coated in all the juices. Place the tomatoes, squeezing some of them to release their juice, in a large salad bowl along with the reserved seeds and juice. Mix with most of the olives and red onion, and some more olive oil. Add the sourdough, herb oil mixture and vinegar, and combine to make sure the bread is coated in all the juices. Transfer the salad to a serving platter, layering the tomato slices, olives, onion and sourdough. Drizzle over the remaining herb oil and garnish with basil leaves and the remaining red onion and olives. Season again with salt and pepper and serve immediately. Transfer the salad to a serving platter, layering the tomato slices, olives, onion and sourdough. Drizzle over the remaining herb oil and garnish with basil leaves and the remaining red onion and olives. Season again with salt and pepper and serve immediately. | {
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"content": "An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panzanella_23604_16x9.jpg Panzanella is a great way to use up stale bread. It's made for warm summer days, when tomatoes are at their best. Serve with something simple like a beef carpaccio. handful fresh basil4 tbsp extra-virgin olive oil, plus extra for drizzling1 tbsp salted capers, rinsed 300g/10½oz stale sourdough, torn into chunks 500g/1lb 2oz ripe tomatoes (preferably heirloom, in variety of colours, shapes and sizes), washed and sliced, reserving the seeds and juice 55g/2oz Kalamata or other dark olives, stones removed, sliced½ red onion, thinly sliced1 tbsp red wine vinegarsea salt and freshly ground black pepper handful fresh basil 4 tbsp extra-virgin olive oil, plus extra for drizzling 1 tbsp salted capers, rinsed 300g/10½oz stale sourdough, torn into chunks 500g/1lb 2oz ripe tomatoes (preferably heirloom, in variety of colours, shapes and sizes), washed and sliced, reserving the seeds and juice 55g/2oz Kalamata or other dark olives, stones removed, sliced ½ red onion, thinly sliced 1 tbsp red wine vinegar sea salt and freshly ground black pepper Method Blend most of the basil (reserving a few leaves for garnish) in a food processor with the oil and capers. (Alternatively, finely chop the basil and capers together by hand and stir into the oil). Transfer half the herby caper oil to a bowl, add the sourdough and mix well. Place the tomatoes, squeezing some of them to release their juice, in a large salad bowl along with the reserved seeds and juice. Mix with most of the olives and red onion, and some more olive oil. Add the sourdough, herb oil mixture and vinegar, and combine to make sure the bread is coated in all the juices. Transfer the salad to a serving platter, layering the tomato slices, olives, onion and sourdough. Drizzle over the remaining herb oil and garnish with basil leaves and the remaining red onion and olives. Season again with salt and pepper and serve immediately. Blend most of the basil (reserving a few leaves for garnish) in a food processor with the oil and capers. (Alternatively, finely chop the basil and capers together by hand and stir into the oil). Blend most of the basil (reserving a few leaves for garnish) in a food processor with the oil and capers. (Alternatively, finely chop the basil and capers together by hand and stir into the oil). Transfer half the herby caper oil to a bowl, add the sourdough and mix well. Transfer half the herby caper oil to a bowl, add the sourdough and mix well. Place the tomatoes, squeezing some of them to release their juice, in a large salad bowl along with the reserved seeds and juice. Mix with most of the olives and red onion, and some more olive oil. Add the sourdough, herb oil mixture and vinegar, and combine to make sure the bread is coated in all the juices. Place the tomatoes, squeezing some of them to release their juice, in a large salad bowl along with the reserved seeds and juice. Mix with most of the olives and red onion, and some more olive oil. Add the sourdough, herb oil mixture and vinegar, and combine to make sure the bread is coated in all the juices. Transfer the salad to a serving platter, layering the tomato slices, olives, onion and sourdough. Drizzle over the remaining herb oil and garnish with basil leaves and the remaining red onion and olives. Season again with salt and pepper and serve immediately. Transfer the salad to a serving platter, layering the tomato slices, olives, onion and sourdough. Drizzle over the remaining herb oil and garnish with basil leaves and the remaining red onion and olives. Season again with salt and pepper and serve immediately."
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