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} | d3220e88f158660b44645107bdb1c217b05652b0b4884541359a8979437e2c4f | Broccoli salad recipe
An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broccoli_and_corn_salad_49749_16x9.jpg Combine that glorious burnt bitterness of charred broccoli with sweet baby corn and drizzle it with a savoury, salty pecorino dressing for a summer salad with heft. Cool it to room temperature if you're taking it to a barbecue or picnic. 1 head broccoli, cut into small florets, stalk sliced into batons200g/7oz baby corn, halved1 tbsp extra virgin olive oil30g/1oz pumpkin seeds½ tsp ground cumin½ bunch coriander, finely choppedsea salt and freshly ground black peppercrispy fried shallots, to serve (see recipe tip) 1 head broccoli, cut into small florets, stalk sliced into batons 200g/7oz baby corn, halved 1 tbsp extra virgin olive oil 30g/1oz pumpkin seeds ½ tsp ground cumin ½ bunch coriander, finely chopped sea salt and freshly ground black pepper crispy fried shallots, to serve (see recipe tip) 4–5 tbsp extra virgin olive oil 1–2 limes, juice only1 tsp dried chilli flakes40g/1½oz pecorino, finely grated 4–5 tbsp extra virgin olive oil 1–2 limes, juice only 1 tsp dried chilli flakes 40g/1½oz pecorino, finely grated Method First, make the dressing. In a small jug or bowl, whisk 4 tablespoons of olive oil with the juice of 1 lime and the chilli flakes. Whisk in the pecorino, then taste and season, adding more oil or lime juice if you like.Mix the broccoli and corn with the olive oil. Heat a frying large pan over a medium–high heat. Add the broccoli and corn, in batches, and dry fry for about 10 minutes, turning part-way through, until charred. Transfer to a bowl and season lightly with salt and pepper. In the same pan, toast the pumpkin seeds with the cumin for a minute or two, until fragrant. Transfer to the bowl with the vegetables. Add the chopped coriander to the bowl.Stir the pecorino dressing through the warm vegetables until well coated. Serve on a platter, with a generous sprinkling of crispy fried shallots. First, make the dressing. In a small jug or bowl, whisk 4 tablespoons of olive oil with the juice of 1 lime and the chilli flakes. Whisk in the pecorino, then taste and season, adding more oil or lime juice if you like. First, make the dressing. In a small jug or bowl, whisk 4 tablespoons of olive oil with the juice of 1 lime and the chilli flakes. Whisk in the pecorino, then taste and season, adding more oil or lime juice if you like. Mix the broccoli and corn with the olive oil. Mix the broccoli and corn with the olive oil. Heat a frying large pan over a medium–high heat. Add the broccoli and corn, in batches, and dry fry for about 10 minutes, turning part-way through, until charred. Transfer to a bowl and season lightly with salt and pepper. Heat a frying large pan over a medium–high heat. Add the broccoli and corn, in batches, and dry fry for about 10 minutes, turning part-way through, until charred. Transfer to a bowl and season lightly with salt and pepper. In the same pan, toast the pumpkin seeds with the cumin for a minute or two, until fragrant. Transfer to the bowl with the vegetables. In the same pan, toast the pumpkin seeds with the cumin for a minute or two, until fragrant. Transfer to the bowl with the vegetables. Add the chopped coriander to the bowl. Add the chopped coriander to the bowl. Stir the pecorino dressing through the warm vegetables until well coated. Serve on a platter, with a generous sprinkling of crispy fried shallots. Stir the pecorino dressing through the warm vegetables until well coated. Serve on a platter, with a generous sprinkling of crispy fried shallots. Recipe tips If your barbecue is lit, you could grill the broccoli and corn on the barbecue. You can buy ready-made crispy fried shallots, or make your own by frying finely sliced shallots in a generous amount of oil until crisp. Drain on kitchen roll and leave to cool. | {
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"url": "https://www.bbc.co.uk/food/recipes/broccoli_and_corn_salad_49749",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Broccoli salad recipe",
"content": "An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broccoli_and_corn_salad_49749_16x9.jpg Combine that glorious burnt bitterness of charred broccoli with sweet baby corn and drizzle it with a savoury, salty pecorino dressing for a summer salad with heft. Cool it to room temperature if you're taking it to a barbecue or picnic. 1 head broccoli, cut into small florets, stalk sliced into batons200g/7oz baby corn, halved1 tbsp extra virgin olive oil30g/1oz pumpkin seeds½ tsp ground cumin½ bunch coriander, finely choppedsea salt and freshly ground black peppercrispy fried shallots, to serve (see recipe tip) 1 head broccoli, cut into small florets, stalk sliced into batons 200g/7oz baby corn, halved 1 tbsp extra virgin olive oil 30g/1oz pumpkin seeds ½ tsp ground cumin ½ bunch coriander, finely chopped sea salt and freshly ground black pepper crispy fried shallots, to serve (see recipe tip) 4–5 tbsp extra virgin olive oil 1–2 limes, juice only1 tsp dried chilli flakes40g/1½oz pecorino, finely grated 4–5 tbsp extra virgin olive oil 1–2 limes, juice only 1 tsp dried chilli flakes 40g/1½oz pecorino, finely grated Method First, make the dressing. In a small jug or bowl, whisk 4 tablespoons of olive oil with the juice of 1 lime and the chilli flakes. Whisk in the pecorino, then taste and season, adding more oil or lime juice if you like.Mix the broccoli and corn with the olive oil. Heat a frying large pan over a medium–high heat. Add the broccoli and corn, in batches, and dry fry for about 10 minutes, turning part-way through, until charred. Transfer to a bowl and season lightly with salt and pepper. In the same pan, toast the pumpkin seeds with the cumin for a minute or two, until fragrant. Transfer to the bowl with the vegetables. Add the chopped coriander to the bowl.Stir the pecorino dressing through the warm vegetables until well coated. Serve on a platter, with a generous sprinkling of crispy fried shallots. First, make the dressing. In a small jug or bowl, whisk 4 tablespoons of olive oil with the juice of 1 lime and the chilli flakes. Whisk in the pecorino, then taste and season, adding more oil or lime juice if you like. First, make the dressing. In a small jug or bowl, whisk 4 tablespoons of olive oil with the juice of 1 lime and the chilli flakes. Whisk in the pecorino, then taste and season, adding more oil or lime juice if you like. Mix the broccoli and corn with the olive oil. Mix the broccoli and corn with the olive oil. Heat a frying large pan over a medium–high heat. Add the broccoli and corn, in batches, and dry fry for about 10 minutes, turning part-way through, until charred. Transfer to a bowl and season lightly with salt and pepper. Heat a frying large pan over a medium–high heat. Add the broccoli and corn, in batches, and dry fry for about 10 minutes, turning part-way through, until charred. Transfer to a bowl and season lightly with salt and pepper. In the same pan, toast the pumpkin seeds with the cumin for a minute or two, until fragrant. Transfer to the bowl with the vegetables. In the same pan, toast the pumpkin seeds with the cumin for a minute or two, until fragrant. Transfer to the bowl with the vegetables. Add the chopped coriander to the bowl. Add the chopped coriander to the bowl. Stir the pecorino dressing through the warm vegetables until well coated. Serve on a platter, with a generous sprinkling of crispy fried shallots. Stir the pecorino dressing through the warm vegetables until well coated. Serve on a platter, with a generous sprinkling of crispy fried shallots. Recipe tips If your barbecue is lit, you could grill the broccoli and corn on the barbecue. You can buy ready-made crispy fried shallots, or make your own by frying finely sliced shallots in a generous amount of oil until crisp. Drain on kitchen roll and leave to cool."
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} | 3374897f0dbf13706f741a7bf64622b2402c83f2083910d884b0dc56c8f53f60 | Cider gingerade recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cider_gingerade_05645_16x9.jpg This feisty, gingery cider cocktail is really refreshing and not too sweet. Just the thing when summer nights begin to get chilly. Add a little more cider to bring out the apple flavour. 100g/3½oz caster sugar100ml/3½fl oz boiling water50g/1¾oz fresh ginger, finely grated 100g/3½oz caster sugar 100ml/3½fl oz boiling water 50g/1¾oz fresh ginger, finely grated ½ lime, juice only, plus slice to garnish 1–2 tbsp ginger syrup25ml/1fl oz gin150–200ml/5–7fl oz medium dry ciderice, to serve ½ lime, juice only, plus slice to garnish 1–2 tbsp ginger syrup 25ml/1fl oz gin 150–200ml/5–7fl oz medium dry cider ice, to serve Method To make the ginger syrup, put the sugar in a jam jar with a tight fitting lid. Pour over the boiling water. Put the lid on securely, pick up the jar with a tea towel to protect your hands and shake to dissolve the sugar. Add the finely grated ginger to the jar and set aside to steep and cool for at least an hour but preferably overnight.To make the cocktail, add a handful of ice to a large tumbler, then add the remaining ingredients and stir. You can make it more gingery or more appley, to taste. To make the ginger syrup, put the sugar in a jam jar with a tight fitting lid. Pour over the boiling water. Put the lid on securely, pick up the jar with a tea towel to protect your hands and shake to dissolve the sugar. Add the finely grated ginger to the jar and set aside to steep and cool for at least an hour but preferably overnight. To make the ginger syrup, put the sugar in a jam jar with a tight fitting lid. Pour over the boiling water. Put the lid on securely, pick up the jar with a tea towel to protect your hands and shake to dissolve the sugar. Add the finely grated ginger to the jar and set aside to steep and cool for at least an hour but preferably overnight. To make the cocktail, add a handful of ice to a large tumbler, then add the remaining ingredients and stir. You can make it more gingery or more appley, to taste. To make the cocktail, add a handful of ice to a large tumbler, then add the remaining ingredients and stir. You can make it more gingery or more appley, to taste. Recipe tips You can easily make this drink non-alcoholic by swapping in fizzy apple juice for cider and omitting the gin. This recipe can be doubled or tripled and made in a jug. | {
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"url": "https://www.bbc.co.uk/food/recipes/cider_gingerade_05645",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cider gingerade 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/cider_gingerade_05645_16x9.jpg This feisty, gingery cider cocktail is really refreshing and not too sweet. Just the thing when summer nights begin to get chilly. Add a little more cider to bring out the apple flavour. 100g/3½oz caster sugar100ml/3½fl oz boiling water50g/1¾oz fresh ginger, finely grated 100g/3½oz caster sugar 100ml/3½fl oz boiling water 50g/1¾oz fresh ginger, finely grated ½ lime, juice only, plus slice to garnish 1–2 tbsp ginger syrup25ml/1fl oz gin150–200ml/5–7fl oz medium dry ciderice, to serve ½ lime, juice only, plus slice to garnish 1–2 tbsp ginger syrup 25ml/1fl oz gin 150–200ml/5–7fl oz medium dry cider ice, to serve Method To make the ginger syrup, put the sugar in a jam jar with a tight fitting lid. Pour over the boiling water. Put the lid on securely, pick up the jar with a tea towel to protect your hands and shake to dissolve the sugar. Add the finely grated ginger to the jar and set aside to steep and cool for at least an hour but preferably overnight.To make the cocktail, add a handful of ice to a large tumbler, then add the remaining ingredients and stir. You can make it more gingery or more appley, to taste. To make the ginger syrup, put the sugar in a jam jar with a tight fitting lid. Pour over the boiling water. Put the lid on securely, pick up the jar with a tea towel to protect your hands and shake to dissolve the sugar. Add the finely grated ginger to the jar and set aside to steep and cool for at least an hour but preferably overnight. To make the ginger syrup, put the sugar in a jam jar with a tight fitting lid. Pour over the boiling water. Put the lid on securely, pick up the jar with a tea towel to protect your hands and shake to dissolve the sugar. Add the finely grated ginger to the jar and set aside to steep and cool for at least an hour but preferably overnight. To make the cocktail, add a handful of ice to a large tumbler, then add the remaining ingredients and stir. You can make it more gingery or more appley, to taste. To make the cocktail, add a handful of ice to a large tumbler, then add the remaining ingredients and stir. You can make it more gingery or more appley, to taste. Recipe tips You can easily make this drink non-alcoholic by swapping in fizzy apple juice for cider and omitting the gin. This recipe can be doubled or tripled and made in a jug."
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"$oid": "68bad112eb3bdbfd0cc00ae3"
} | fa2fd2a293712e636cd29145eb0e1ea44677033adcf2c41aebec8ff652d38aa0 | Chicken pad Thai recipe
An average of 4.3 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pad_thai_38349_16x9.jpg This quick and simple pad Thai can be made in minutes. By using cooked chicken you can keep the cooking time short. 250g/9oz flat rice noodles3 garlic cloves, roughly chopped1 handful fresh coriander, chopped, leaves and stalks seperated1 red chilli, seeds removed, roughly chopped2 limes, juice and zest2 tbsp sunflower oil1 cooked chicken breast, skin removed and thinly sliced6 spring onions, thinly sliced100g/3½oz bean sprouts3 tbsp fish sauce1 tbsp soft light brown sugar2 large free-range eggs, beaten1 handful salted peanuts, roughly chopped, to serve 250g/9oz flat rice noodles 3 garlic cloves, roughly chopped 1 handful fresh coriander, chopped, leaves and stalks seperated 1 red chilli, seeds removed, roughly chopped 2 limes, juice and zest 2 tbsp sunflower oil 1 cooked chicken breast, skin removed and thinly sliced 6 spring onions, thinly sliced 100g/3½oz bean sprouts 3 tbsp fish sauce 1 tbsp soft light brown sugar 2 large free-range eggs, beaten 1 handful salted peanuts, roughly chopped, to serve Method Cook the noodles according to the packet instructions, then drain and set aside. In a pestle and mortar, grind the garlic, coriander stalks, chilli and lime zest to a paste. Heat the oil in a wok or a large frying pan until just at smoking point. Add the paste and fry for 1 minute, or until aromatic. Add the chicken, half the spring onions and half the bean sprouts and cook for 2 minutes, stirring well to coat everything in the paste.Add the drained noodles and mix well. Stir in the lime juice, fish sauce and sugar and cook for 2 minutes. Pour in the egg and mix until just cooked. Serve the pad Thai with the coriander leaves, lime wedges, peanuts and remaining spring onions and bean sprouts. Cook the noodles according to the packet instructions, then drain and set aside. Cook the noodles according to the packet instructions, then drain and set aside. In a pestle and mortar, grind the garlic, coriander stalks, chilli and lime zest to a paste. In a pestle and mortar, grind the garlic, coriander stalks, chilli and lime zest to a paste. Heat the oil in a wok or a large frying pan until just at smoking point. Add the paste and fry for 1 minute, or until aromatic. Add the chicken, half the spring onions and half the bean sprouts and cook for 2 minutes, stirring well to coat everything in the paste. Heat the oil in a wok or a large frying pan until just at smoking point. Add the paste and fry for 1 minute, or until aromatic. Add the chicken, half the spring onions and half the bean sprouts and cook for 2 minutes, stirring well to coat everything in the paste. Add the drained noodles and mix well. Stir in the lime juice, fish sauce and sugar and cook for 2 minutes. Add the drained noodles and mix well. Stir in the lime juice, fish sauce and sugar and cook for 2 minutes. Pour in the egg and mix until just cooked. Serve the pad Thai with the coriander leaves, lime wedges, peanuts and remaining spring onions and bean sprouts. Pour in the egg and mix until just cooked. Serve the pad Thai with the coriander leaves, lime wedges, peanuts and remaining spring onions and bean sprouts. | {
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"url": "https://www.bbc.co.uk/food/recipes/pad_thai_38349",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken pad Thai recipe",
"content": "An average of 4.3 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pad_thai_38349_16x9.jpg This quick and simple pad Thai can be made in minutes. By using cooked chicken you can keep the cooking time short. 250g/9oz flat rice noodles3 garlic cloves, roughly chopped1 handful fresh coriander, chopped, leaves and stalks seperated1 red chilli, seeds removed, roughly chopped2 limes, juice and zest2 tbsp sunflower oil1 cooked chicken breast, skin removed and thinly sliced6 spring onions, thinly sliced100g/3½oz bean sprouts3 tbsp fish sauce1 tbsp soft light brown sugar2 large free-range eggs, beaten1 handful salted peanuts, roughly chopped, to serve 250g/9oz flat rice noodles 3 garlic cloves, roughly chopped 1 handful fresh coriander, chopped, leaves and stalks seperated 1 red chilli, seeds removed, roughly chopped 2 limes, juice and zest 2 tbsp sunflower oil 1 cooked chicken breast, skin removed and thinly sliced 6 spring onions, thinly sliced 100g/3½oz bean sprouts 3 tbsp fish sauce 1 tbsp soft light brown sugar 2 large free-range eggs, beaten 1 handful salted peanuts, roughly chopped, to serve Method Cook the noodles according to the packet instructions, then drain and set aside. In a pestle and mortar, grind the garlic, coriander stalks, chilli and lime zest to a paste. Heat the oil in a wok or a large frying pan until just at smoking point. Add the paste and fry for 1 minute, or until aromatic. Add the chicken, half the spring onions and half the bean sprouts and cook for 2 minutes, stirring well to coat everything in the paste.Add the drained noodles and mix well. Stir in the lime juice, fish sauce and sugar and cook for 2 minutes. Pour in the egg and mix until just cooked. Serve the pad Thai with the coriander leaves, lime wedges, peanuts and remaining spring onions and bean sprouts. Cook the noodles according to the packet instructions, then drain and set aside. Cook the noodles according to the packet instructions, then drain and set aside. In a pestle and mortar, grind the garlic, coriander stalks, chilli and lime zest to a paste. In a pestle and mortar, grind the garlic, coriander stalks, chilli and lime zest to a paste. Heat the oil in a wok or a large frying pan until just at smoking point. Add the paste and fry for 1 minute, or until aromatic. Add the chicken, half the spring onions and half the bean sprouts and cook for 2 minutes, stirring well to coat everything in the paste. Heat the oil in a wok or a large frying pan until just at smoking point. Add the paste and fry for 1 minute, or until aromatic. Add the chicken, half the spring onions and half the bean sprouts and cook for 2 minutes, stirring well to coat everything in the paste. Add the drained noodles and mix well. Stir in the lime juice, fish sauce and sugar and cook for 2 minutes. Add the drained noodles and mix well. Stir in the lime juice, fish sauce and sugar and cook for 2 minutes. Pour in the egg and mix until just cooked. Serve the pad Thai with the coriander leaves, lime wedges, peanuts and remaining spring onions and bean sprouts. Pour in the egg and mix until just cooked. Serve the pad Thai with the coriander leaves, lime wedges, peanuts and remaining spring onions and bean sprouts."
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"$oid": "68bad113eb3bdbfd0cc00ae4"
} | 1ae7b36925a7b8b13d1e80a13590b6d565cbf3da8fee00c10a8fcadfa2e67606 | Easy prawn laksa recipe
An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_laksa_96549_16x9.jpg Fragrant, spicy and coconutty, prawn laksa is the perfect quick and delicious dinner. Using ready-made laksa paste makes cooking easy and rice noodles take just minutes to cook. Each serving provides 756kcal, 30g protein, 64g carbohydrate (of which 18g sugars), 42g fat (of which 30g saturates), 4.5g fibre and 3.6g salt. 1 tbsp vegetable oil 1 small onion, finely chopped 3 tbsp laksa paste 3 garlic cloves, crushed 1 tbsp light brown soft sugar 1 tbsp fish sauce½ tbsp tamarind paste 1 lime, finely grated zest and juice400ml tin coconut milk 100ml/3½fl oz fresh chicken stock, gluten-free if required85g/3oz baby spinach leaves 200g/7oz raw king prawns, shelled with the tails on (if desired)100g/3½oz wide flat rice noodles or rice vermicellisalt and freshly ground black pepper 1 tbsp vegetable oil 1 small onion, finely chopped 3 tbsp laksa paste 3 garlic cloves, crushed 1 tbsp light brown soft sugar 1 tbsp fish sauce ½ tbsp tamarind paste 1 lime, finely grated zest and juice 400ml tin coconut milk 100ml/3½fl oz fresh chicken stock, gluten-free if required 85g/3oz baby spinach leaves 200g/7oz raw king prawns, shelled with the tails on (if desired) 100g/3½oz wide flat rice noodles or rice vermicelli salt and freshly ground black pepper ½ red onion, thinly sliced2 tbsp chopped fresh coriander leaves 1 red chilli, deseeded and thinly sliced1 lime, sliced into wedges ½ red onion, thinly sliced 2 tbsp chopped fresh coriander leaves 1 red chilli, deseeded and thinly sliced 1 lime, sliced into wedges Method Heat the oil in a large saucepan over a medium heat. Add the onion and fry for 5 minutes, stirring regularly. Reduce the heat, add the laksa paste and cook over a low heat for 5 minutes, until fragrant. Add the garlic, sugar, fish sauce, tamarind and the lime zest and juice. Cook for 2–3 minutes, until the sugar completely dissolves. Add the coconut milk and stock and boil for 2 minutes, then reduce to a simmer for 10–12 minutes. Stir through the spinach and prawns; cook for 2–3 minutes, until the prawns turn pink and are cooked through. Season to taste. Meanwhile, cook the rice noodles according to packet instructions. Divide the laksa between two bowls. Top with the noodles, red onion, coriander and chilli. Serve immediately, with lime wedges for squeezing over. Heat the oil in a large saucepan over a medium heat. Add the onion and fry for 5 minutes, stirring regularly. Reduce the heat, add the laksa paste and cook over a low heat for 5 minutes, until fragrant. Heat the oil in a large saucepan over a medium heat. Add the onion and fry for 5 minutes, stirring regularly. Reduce the heat, add the laksa paste and cook over a low heat for 5 minutes, until fragrant. Add the garlic, sugar, fish sauce, tamarind and the lime zest and juice. Cook for 2–3 minutes, until the sugar completely dissolves. Add the garlic, sugar, fish sauce, tamarind and the lime zest and juice. Cook for 2–3 minutes, until the sugar completely dissolves. Add the coconut milk and stock and boil for 2 minutes, then reduce to a simmer for 10–12 minutes. Add the coconut milk and stock and boil for 2 minutes, then reduce to a simmer for 10–12 minutes. Stir through the spinach and prawns; cook for 2–3 minutes, until the prawns turn pink and are cooked through. Season to taste. Stir through the spinach and prawns; cook for 2–3 minutes, until the prawns turn pink and are cooked through. Season to taste. Meanwhile, cook the rice noodles according to packet instructions. Meanwhile, cook the rice noodles according to packet instructions. Divide the laksa between two bowls. Top with the noodles, red onion, coriander and chilli. Serve immediately, with lime wedges for squeezing over. Divide the laksa between two bowls. Top with the noodles, red onion, coriander and chilli. Serve immediately, with lime wedges for squeezing over. | {
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"url": "https://www.bbc.co.uk/food/recipes/prawn_laksa_96549",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy prawn laksa recipe",
"content": "An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_laksa_96549_16x9.jpg Fragrant, spicy and coconutty, prawn laksa is the perfect quick and delicious dinner. Using ready-made laksa paste makes cooking easy and rice noodles take just minutes to cook. Each serving provides 756kcal, 30g protein, 64g carbohydrate (of which 18g sugars), 42g fat (of which 30g saturates), 4.5g fibre and 3.6g salt. 1 tbsp vegetable oil 1 small onion, finely chopped 3 tbsp laksa paste 3 garlic cloves, crushed 1 tbsp light brown soft sugar 1 tbsp fish sauce½ tbsp tamarind paste 1 lime, finely grated zest and juice400ml tin coconut milk 100ml/3½fl oz fresh chicken stock, gluten-free if required85g/3oz baby spinach leaves 200g/7oz raw king prawns, shelled with the tails on (if desired)100g/3½oz wide flat rice noodles or rice vermicellisalt and freshly ground black pepper 1 tbsp vegetable oil 1 small onion, finely chopped 3 tbsp laksa paste 3 garlic cloves, crushed 1 tbsp light brown soft sugar 1 tbsp fish sauce ½ tbsp tamarind paste 1 lime, finely grated zest and juice 400ml tin coconut milk 100ml/3½fl oz fresh chicken stock, gluten-free if required 85g/3oz baby spinach leaves 200g/7oz raw king prawns, shelled with the tails on (if desired) 100g/3½oz wide flat rice noodles or rice vermicelli salt and freshly ground black pepper ½ red onion, thinly sliced2 tbsp chopped fresh coriander leaves 1 red chilli, deseeded and thinly sliced1 lime, sliced into wedges ½ red onion, thinly sliced 2 tbsp chopped fresh coriander leaves 1 red chilli, deseeded and thinly sliced 1 lime, sliced into wedges Method Heat the oil in a large saucepan over a medium heat. Add the onion and fry for 5 minutes, stirring regularly. Reduce the heat, add the laksa paste and cook over a low heat for 5 minutes, until fragrant. Add the garlic, sugar, fish sauce, tamarind and the lime zest and juice. Cook for 2–3 minutes, until the sugar completely dissolves. Add the coconut milk and stock and boil for 2 minutes, then reduce to a simmer for 10–12 minutes. Stir through the spinach and prawns; cook for 2–3 minutes, until the prawns turn pink and are cooked through. Season to taste. Meanwhile, cook the rice noodles according to packet instructions. Divide the laksa between two bowls. Top with the noodles, red onion, coriander and chilli. Serve immediately, with lime wedges for squeezing over. Heat the oil in a large saucepan over a medium heat. Add the onion and fry for 5 minutes, stirring regularly. Reduce the heat, add the laksa paste and cook over a low heat for 5 minutes, until fragrant. Heat the oil in a large saucepan over a medium heat. Add the onion and fry for 5 minutes, stirring regularly. Reduce the heat, add the laksa paste and cook over a low heat for 5 minutes, until fragrant. Add the garlic, sugar, fish sauce, tamarind and the lime zest and juice. Cook for 2–3 minutes, until the sugar completely dissolves. Add the garlic, sugar, fish sauce, tamarind and the lime zest and juice. Cook for 2–3 minutes, until the sugar completely dissolves. Add the coconut milk and stock and boil for 2 minutes, then reduce to a simmer for 10–12 minutes. Add the coconut milk and stock and boil for 2 minutes, then reduce to a simmer for 10–12 minutes. Stir through the spinach and prawns; cook for 2–3 minutes, until the prawns turn pink and are cooked through. Season to taste. Stir through the spinach and prawns; cook for 2–3 minutes, until the prawns turn pink and are cooked through. Season to taste. Meanwhile, cook the rice noodles according to packet instructions. Meanwhile, cook the rice noodles according to packet instructions. Divide the laksa between two bowls. Top with the noodles, red onion, coriander and chilli. Serve immediately, with lime wedges for squeezing over. Divide the laksa between two bowls. Top with the noodles, red onion, coriander and chilli. Serve immediately, with lime wedges for squeezing over."
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"$oid": "68bad113eb3bdbfd0cc00ae5"
} | 3c31d91940c3d2234b5f57bf2b5d51520adfe750c262880cf075081c17bc2123 | Chilli-spiked greens in coconut milk recipe
An average of 4.7 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli-spiked_greens_in_93947_16x9.jpg This light, refreshing vegan traybake with fresh summer vegetables and spiced coconut milk is perfect to serve with noodles or rice. Use your preferred green vegetables – I love the combination of Tenderstem broccoli with courgette, but you could use asparagus and sugar snap peas instead. Each serving provides 375 kcal, 12g protein, 12g carbohydrates (of which 6.5g sugars), 30g fat (of which 17g saturates), 6g fibre and 0.5g salt. 300g/10½oz Tenderstem broccoli2 large courgettes, cut into 5mm/¼in slices on the diagonal2 red chillies, finely sliced8cm/3¼in piece fresh root ginger, peeled and grated2.5cm/1in piece fresh turmeric, peeled and grated, or 1 tsp ground turmeric2 garlic cloves, grated1 tsp sea salt flakes400ml/14fl oz coconut milk100g/3½oz cashew nuts1 lime, juice only 3 spring onions, finely sliced 300g/10½oz Tenderstem broccoli 2 large courgettes, cut into 5mm/¼in slices on the diagonal 2 red chillies, finely sliced 8cm/3¼in piece fresh root ginger, peeled and grated 2.5cm/1in piece fresh turmeric, peeled and grated, or 1 tsp ground turmeric 2 garlic cloves, grated 1 tsp sea salt flakes 400ml/14fl oz coconut milk 100g/3½oz cashew nuts 1 lime, juice only 3 spring onions, finely sliced Method Preheat the oven to 210C/190C Fan/Gas 6½. Put the broccoli in a large bowl, pour over boiling water and leave to sit for 2 minutes, then drain well. Put the drained broccoli into a large roasting tin along with the courgettes, half of the chillies, the ginger, turmeric, garlic, salt and coconut milk and mix well. Bake for 25 minutes.Scatter over the cashew nuts, then return to the oven for 5 minutes, or until the cashew nuts are just toasted, and the broccoli and courgette are cooked through. Taste and season with lime juice and more salt if needed, then scatter with the spring onions and the remaining chilli. Serve with freshly cooked rice or noodles. Preheat the oven to 210C/190C Fan/Gas 6½. Preheat the oven to 210C/190C Fan/Gas 6½. Put the broccoli in a large bowl, pour over boiling water and leave to sit for 2 minutes, then drain well. Put the broccoli in a large bowl, pour over boiling water and leave to sit for 2 minutes, then drain well. Put the drained broccoli into a large roasting tin along with the courgettes, half of the chillies, the ginger, turmeric, garlic, salt and coconut milk and mix well. Bake for 25 minutes. Put the drained broccoli into a large roasting tin along with the courgettes, half of the chillies, the ginger, turmeric, garlic, salt and coconut milk and mix well. Bake for 25 minutes. Scatter over the cashew nuts, then return to the oven for 5 minutes, or until the cashew nuts are just toasted, and the broccoli and courgette are cooked through. Scatter over the cashew nuts, then return to the oven for 5 minutes, or until the cashew nuts are just toasted, and the broccoli and courgette are cooked through. Taste and season with lime juice and more salt if needed, then scatter with the spring onions and the remaining chilli. Serve with freshly cooked rice or noodles. Taste and season with lime juice and more salt if needed, then scatter with the spring onions and the remaining chilli. Serve with freshly cooked rice or noodles. | {
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"title": "Chilli-spiked greens in coconut milk recipe",
"content": "An average of 4.7 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli-spiked_greens_in_93947_16x9.jpg This light, refreshing vegan traybake with fresh summer vegetables and spiced coconut milk is perfect to serve with noodles or rice. Use your preferred green vegetables – I love the combination of Tenderstem broccoli with courgette, but you could use asparagus and sugar snap peas instead. Each serving provides 375 kcal, 12g protein, 12g carbohydrates (of which 6.5g sugars), 30g fat (of which 17g saturates), 6g fibre and 0.5g salt. 300g/10½oz Tenderstem broccoli2 large courgettes, cut into 5mm/¼in slices on the diagonal2 red chillies, finely sliced8cm/3¼in piece fresh root ginger, peeled and grated2.5cm/1in piece fresh turmeric, peeled and grated, or 1 tsp ground turmeric2 garlic cloves, grated1 tsp sea salt flakes400ml/14fl oz coconut milk100g/3½oz cashew nuts1 lime, juice only 3 spring onions, finely sliced 300g/10½oz Tenderstem broccoli 2 large courgettes, cut into 5mm/¼in slices on the diagonal 2 red chillies, finely sliced 8cm/3¼in piece fresh root ginger, peeled and grated 2.5cm/1in piece fresh turmeric, peeled and grated, or 1 tsp ground turmeric 2 garlic cloves, grated 1 tsp sea salt flakes 400ml/14fl oz coconut milk 100g/3½oz cashew nuts 1 lime, juice only 3 spring onions, finely sliced Method Preheat the oven to 210C/190C Fan/Gas 6½. Put the broccoli in a large bowl, pour over boiling water and leave to sit for 2 minutes, then drain well. Put the drained broccoli into a large roasting tin along with the courgettes, half of the chillies, the ginger, turmeric, garlic, salt and coconut milk and mix well. Bake for 25 minutes.Scatter over the cashew nuts, then return to the oven for 5 minutes, or until the cashew nuts are just toasted, and the broccoli and courgette are cooked through. Taste and season with lime juice and more salt if needed, then scatter with the spring onions and the remaining chilli. Serve with freshly cooked rice or noodles. Preheat the oven to 210C/190C Fan/Gas 6½. Preheat the oven to 210C/190C Fan/Gas 6½. Put the broccoli in a large bowl, pour over boiling water and leave to sit for 2 minutes, then drain well. Put the broccoli in a large bowl, pour over boiling water and leave to sit for 2 minutes, then drain well. Put the drained broccoli into a large roasting tin along with the courgettes, half of the chillies, the ginger, turmeric, garlic, salt and coconut milk and mix well. Bake for 25 minutes. Put the drained broccoli into a large roasting tin along with the courgettes, half of the chillies, the ginger, turmeric, garlic, salt and coconut milk and mix well. Bake for 25 minutes. Scatter over the cashew nuts, then return to the oven for 5 minutes, or until the cashew nuts are just toasted, and the broccoli and courgette are cooked through. Scatter over the cashew nuts, then return to the oven for 5 minutes, or until the cashew nuts are just toasted, and the broccoli and courgette are cooked through. Taste and season with lime juice and more salt if needed, then scatter with the spring onions and the remaining chilli. Serve with freshly cooked rice or noodles. Taste and season with lime juice and more salt if needed, then scatter with the spring onions and the remaining chilli. Serve with freshly cooked rice or noodles."
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} | ec088e338e5083a83975105b970b521a58bee8eefebd62160cb21951c101ab7d | No-churn strawberry ice cream recipe
An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/no-churn_strawberry_ice_98804_16x9.jpg What better way to capture the flavour of summer, when strawberries are at their best, than in this luxurious no-churn strawberry ice cream? It's like a raspberry ripple ice cream but using strawberries! You will need a sugar thermometer or digital thermometer and a hand-held electric whisk. 200ml/7fl oz double cream100g/3½oz natural yoghurt400g/14oz strawberries, hulled2 tbsp icing sugar1 tbsp lemon juice4 free-range eggs, 2 whole, 2 yolks 100g/3½oz granulated sugarfine salt 200ml/7fl oz double cream 100g/3½oz natural yoghurt 400g/14oz strawberries, hulled 2 tbsp icing sugar 1 tbsp lemon juice 4 free-range eggs, 2 whole, 2 yolks 100g/3½oz granulated sugar fine salt Method Whisk the cream in a bowl until soft peaks form when you lift up the whisk. Gently fold in the yoghurt and set aside. Put the strawberries, icing sugar and lemon juice in a food processor or blender and blitz to a smooth purée. Set aside.Mix the whole eggs, egg yolks, granulated sugar and a pinch of salt in a heatproof bowl. Set over a pan of gently simmering water (do not let the base of the bowl touch the water) and stir constantly until it reaches 70C/160F. Remove from the heat and using an electric whisk, beat the egg mixture until pale, thick and at least tripled in volume. Set aside 100ml/3½fl oz of the strawberry purée into a small bowl. Mix the remaining purée into the beaten egg mixture until combined.Stir one third of the egg mixture into the whipped cream to loosen, then gently fold in the remaining mixture. Pour into a lidded freezable container.Drizzle the reserved strawberry purée over the cream and swirl a spoon through it a few times to make a ripple. Put the lid on the container and freeze for at least 4 hours, or until firm.Remove from the freezer and leave to stand at room temperature for 10–15 minutes before serving. Whisk the cream in a bowl until soft peaks form when you lift up the whisk. Gently fold in the yoghurt and set aside. Whisk the cream in a bowl until soft peaks form when you lift up the whisk. Gently fold in the yoghurt and set aside. Put the strawberries, icing sugar and lemon juice in a food processor or blender and blitz to a smooth purée. Set aside. Put the strawberries, icing sugar and lemon juice in a food processor or blender and blitz to a smooth purée. Set aside. Mix the whole eggs, egg yolks, granulated sugar and a pinch of salt in a heatproof bowl. Set over a pan of gently simmering water (do not let the base of the bowl touch the water) and stir constantly until it reaches 70C/160F. Remove from the heat and using an electric whisk, beat the egg mixture until pale, thick and at least tripled in volume. Mix the whole eggs, egg yolks, granulated sugar and a pinch of salt in a heatproof bowl. Set over a pan of gently simmering water (do not let the base of the bowl touch the water) and stir constantly until it reaches 70C/160F. Remove from the heat and using an electric whisk, beat the egg mixture until pale, thick and at least tripled in volume. Set aside 100ml/3½fl oz of the strawberry purée into a small bowl. Mix the remaining purée into the beaten egg mixture until combined. Set aside 100ml/3½fl oz of the strawberry purée into a small bowl. Mix the remaining purée into the beaten egg mixture until combined. Stir one third of the egg mixture into the whipped cream to loosen, then gently fold in the remaining mixture. Pour into a lidded freezable container. Stir one third of the egg mixture into the whipped cream to loosen, then gently fold in the remaining mixture. Pour into a lidded freezable container. Drizzle the reserved strawberry purée over the cream and swirl a spoon through it a few times to make a ripple. Put the lid on the container and freeze for at least 4 hours, or until firm. Drizzle the reserved strawberry purée over the cream and swirl a spoon through it a few times to make a ripple. Put the lid on the container and freeze for at least 4 hours, or until firm. Remove from the freezer and leave to stand at room temperature for 10–15 minutes before serving. Remove from the freezer and leave to stand at room temperature for 10–15 minutes before serving. Recipe tips You can store the leftover egg whites in the freezer, or make meringue or perhaps an egg white omelette. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "No-churn strawberry ice cream recipe",
"content": "An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/no-churn_strawberry_ice_98804_16x9.jpg What better way to capture the flavour of summer, when strawberries are at their best, than in this luxurious no-churn strawberry ice cream? It's like a raspberry ripple ice cream but using strawberries! You will need a sugar thermometer or digital thermometer and a hand-held electric whisk. 200ml/7fl oz double cream100g/3½oz natural yoghurt400g/14oz strawberries, hulled2 tbsp icing sugar1 tbsp lemon juice4 free-range eggs, 2 whole, 2 yolks 100g/3½oz granulated sugarfine salt 200ml/7fl oz double cream 100g/3½oz natural yoghurt 400g/14oz strawberries, hulled 2 tbsp icing sugar 1 tbsp lemon juice 4 free-range eggs, 2 whole, 2 yolks 100g/3½oz granulated sugar fine salt Method Whisk the cream in a bowl until soft peaks form when you lift up the whisk. Gently fold in the yoghurt and set aside. Put the strawberries, icing sugar and lemon juice in a food processor or blender and blitz to a smooth purée. Set aside.Mix the whole eggs, egg yolks, granulated sugar and a pinch of salt in a heatproof bowl. Set over a pan of gently simmering water (do not let the base of the bowl touch the water) and stir constantly until it reaches 70C/160F. Remove from the heat and using an electric whisk, beat the egg mixture until pale, thick and at least tripled in volume. Set aside 100ml/3½fl oz of the strawberry purée into a small bowl. Mix the remaining purée into the beaten egg mixture until combined.Stir one third of the egg mixture into the whipped cream to loosen, then gently fold in the remaining mixture. Pour into a lidded freezable container.Drizzle the reserved strawberry purée over the cream and swirl a spoon through it a few times to make a ripple. Put the lid on the container and freeze for at least 4 hours, or until firm.Remove from the freezer and leave to stand at room temperature for 10–15 minutes before serving. Whisk the cream in a bowl until soft peaks form when you lift up the whisk. Gently fold in the yoghurt and set aside. Whisk the cream in a bowl until soft peaks form when you lift up the whisk. Gently fold in the yoghurt and set aside. Put the strawberries, icing sugar and lemon juice in a food processor or blender and blitz to a smooth purée. Set aside. Put the strawberries, icing sugar and lemon juice in a food processor or blender and blitz to a smooth purée. Set aside. Mix the whole eggs, egg yolks, granulated sugar and a pinch of salt in a heatproof bowl. Set over a pan of gently simmering water (do not let the base of the bowl touch the water) and stir constantly until it reaches 70C/160F. Remove from the heat and using an electric whisk, beat the egg mixture until pale, thick and at least tripled in volume. Mix the whole eggs, egg yolks, granulated sugar and a pinch of salt in a heatproof bowl. Set over a pan of gently simmering water (do not let the base of the bowl touch the water) and stir constantly until it reaches 70C/160F. Remove from the heat and using an electric whisk, beat the egg mixture until pale, thick and at least tripled in volume. Set aside 100ml/3½fl oz of the strawberry purée into a small bowl. Mix the remaining purée into the beaten egg mixture until combined. Set aside 100ml/3½fl oz of the strawberry purée into a small bowl. Mix the remaining purée into the beaten egg mixture until combined. Stir one third of the egg mixture into the whipped cream to loosen, then gently fold in the remaining mixture. Pour into a lidded freezable container. Stir one third of the egg mixture into the whipped cream to loosen, then gently fold in the remaining mixture. Pour into a lidded freezable container. Drizzle the reserved strawberry purée over the cream and swirl a spoon through it a few times to make a ripple. Put the lid on the container and freeze for at least 4 hours, or until firm. Drizzle the reserved strawberry purée over the cream and swirl a spoon through it a few times to make a ripple. Put the lid on the container and freeze for at least 4 hours, or until firm. Remove from the freezer and leave to stand at room temperature for 10–15 minutes before serving. Remove from the freezer and leave to stand at room temperature for 10–15 minutes before serving. Recipe tips You can store the leftover egg whites in the freezer, or make meringue or perhaps an egg white omelette."
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} | 046c82469177bd164d95b95ca840df3f04c7113ac7588101bac7954e9e625b98 | Prawn cocktail sliders recipe
An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_cocktail_sliders_38390_16x9.jpg These simple prawn sandwiches are great as part of a spread for parties and picnics. The toppings make them super pretty and colourful, but they're still delicious if you want to keep it simple. 250g/9oz North Atlantic prawns, peeled and cooked3–4 tbsp mayonnaise1 tbsp tomato ketchup dash Tabasco1–2 tsp Worcestershire sauce1–2 tsp lemon juicegood pinch paprika, to garnishsalt and freshly ground black pepper 250g/9oz North Atlantic prawns, peeled and cooked 3–4 tbsp mayonnaise 1 tbsp tomato ketchup dash Tabasco 1–2 tsp Worcestershire sauce 1–2 tsp lemon juice good pinch paprika, to garnish salt and freshly ground black pepper 1 Little Gem lettuce, shredded into 1cm/½in strips8 small brioche finger rolls, each halved and then cut in half on the top but not all the way through1 avocado, peeled, stone removed, thinly sliced10cm/4in piece cucumber, cut in half lengthways and sliced thinly4 radishes, trimmed and finely slicedmustard, any type, to garnish (optional)cress or micro herbs, to garnish (optional) 1 Little Gem lettuce, shredded into 1cm/½in strips 8 small brioche finger rolls, each halved and then cut in half on the top but not all the way through 1 avocado, peeled, stone removed, thinly sliced 10cm/4in piece cucumber, cut in half lengthways and sliced thinly 4 radishes, trimmed and finely sliced mustard, any type, to garnish (optional) cress or micro herbs, to garnish (optional) Method Pat the prawns dry on kitchen paper and tip into a bowl. Add the mayonnaise, ketchup, Tabasco, Worcestershire sauce and lemon juice. Season with salt and pepper and mix well to combine. Arrange some lettuce in the bottom of each halved roll and add the avocado and cucumber on one side. Spoon the prawn cocktail mixture on the other side and garnish with a little paprika. Scatter over the radish and garnish with mustard and cress or micro herbs. Serve immediately. Pat the prawns dry on kitchen paper and tip into a bowl. Add the mayonnaise, ketchup, Tabasco, Worcestershire sauce and lemon juice. Season with salt and pepper and mix well to combine. Pat the prawns dry on kitchen paper and tip into a bowl. Add the mayonnaise, ketchup, Tabasco, Worcestershire sauce and lemon juice. Season with salt and pepper and mix well to combine. Arrange some lettuce in the bottom of each halved roll and add the avocado and cucumber on one side. Spoon the prawn cocktail mixture on the other side and garnish with a little paprika. Scatter over the radish and garnish with mustard and cress or micro herbs. Serve immediately. Arrange some lettuce in the bottom of each halved roll and add the avocado and cucumber on one side. Spoon the prawn cocktail mixture on the other side and garnish with a little paprika. Scatter over the radish and garnish with mustard and cress or micro herbs. Serve immediately. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Prawn cocktail sliders recipe",
"content": "An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_cocktail_sliders_38390_16x9.jpg These simple prawn sandwiches are great as part of a spread for parties and picnics. The toppings make them super pretty and colourful, but they're still delicious if you want to keep it simple. 250g/9oz North Atlantic prawns, peeled and cooked3–4 tbsp mayonnaise1 tbsp tomato ketchup dash Tabasco1–2 tsp Worcestershire sauce1–2 tsp lemon juicegood pinch paprika, to garnishsalt and freshly ground black pepper 250g/9oz North Atlantic prawns, peeled and cooked 3–4 tbsp mayonnaise 1 tbsp tomato ketchup dash Tabasco 1–2 tsp Worcestershire sauce 1–2 tsp lemon juice good pinch paprika, to garnish salt and freshly ground black pepper 1 Little Gem lettuce, shredded into 1cm/½in strips8 small brioche finger rolls, each halved and then cut in half on the top but not all the way through1 avocado, peeled, stone removed, thinly sliced10cm/4in piece cucumber, cut in half lengthways and sliced thinly4 radishes, trimmed and finely slicedmustard, any type, to garnish (optional)cress or micro herbs, to garnish (optional) 1 Little Gem lettuce, shredded into 1cm/½in strips 8 small brioche finger rolls, each halved and then cut in half on the top but not all the way through 1 avocado, peeled, stone removed, thinly sliced 10cm/4in piece cucumber, cut in half lengthways and sliced thinly 4 radishes, trimmed and finely sliced mustard, any type, to garnish (optional) cress or micro herbs, to garnish (optional) Method Pat the prawns dry on kitchen paper and tip into a bowl. Add the mayonnaise, ketchup, Tabasco, Worcestershire sauce and lemon juice. Season with salt and pepper and mix well to combine. Arrange some lettuce in the bottom of each halved roll and add the avocado and cucumber on one side. Spoon the prawn cocktail mixture on the other side and garnish with a little paprika. Scatter over the radish and garnish with mustard and cress or micro herbs. Serve immediately. Pat the prawns dry on kitchen paper and tip into a bowl. Add the mayonnaise, ketchup, Tabasco, Worcestershire sauce and lemon juice. Season with salt and pepper and mix well to combine. Pat the prawns dry on kitchen paper and tip into a bowl. Add the mayonnaise, ketchup, Tabasco, Worcestershire sauce and lemon juice. Season with salt and pepper and mix well to combine. Arrange some lettuce in the bottom of each halved roll and add the avocado and cucumber on one side. Spoon the prawn cocktail mixture on the other side and garnish with a little paprika. Scatter over the radish and garnish with mustard and cress or micro herbs. Serve immediately. Arrange some lettuce in the bottom of each halved roll and add the avocado and cucumber on one side. Spoon the prawn cocktail mixture on the other side and garnish with a little paprika. Scatter over the radish and garnish with mustard and cress or micro herbs. Serve immediately."
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} | f44d4ac07f7abf59091d8ced2173cef48e73911e31e6d0fc1a95285a14e8f135 | Blackberry and cream ripple ice pops recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blackberry_and_cream_16194_16x9.jpg For this recipe, you will need 8 x 100ml/3½fl oz ice lolly moulds or 10 reusable ice pop moulds. You will also need wooden ice lolly sticks if the ice lolly moulds do not come with sticks. Each ice pop provides 248 kcal, 1g protein, 12g carbohydrates (of which 12g sugars), 21.5g fat (of which 13.5g saturates), 1g fibre and 0g salt. 300g/10½oz blackberries100g/3½oz icing sugar400g/14oz double cream1 tsp vanilla extract 300g/10½oz blackberries 100g/3½oz icing sugar 400g/14oz double cream 1 tsp vanilla extract Method Place the blackberries and icing sugar in a food processor or blender and blend until smooth. Sieve out the seeds using a fine metal sieve and transfer to a wide bowl.Whisk the cream with the vanilla in another bowl until softly whipped and gently swirl into the blackberry mixture to create a marbled effect.Spoon the mixture into 8 x 100ml/3½fl oz ice lolly moulds or 10 reusable ice pop moulds. Insert sticks into the ice lolly moulds or cover the ice pop moulds with lids and freeze for 5–6 hours (or overnight), until firm.To unmould, dip the moulds into warm water for a few seconds. Gently release the lollies while holding the sticks or, for the ice pops, squeeze the moulds to push up the pop and eat. Place the blackberries and icing sugar in a food processor or blender and blend until smooth. Sieve out the seeds using a fine metal sieve and transfer to a wide bowl. Place the blackberries and icing sugar in a food processor or blender and blend until smooth. Sieve out the seeds using a fine metal sieve and transfer to a wide bowl. Whisk the cream with the vanilla in another bowl until softly whipped and gently swirl into the blackberry mixture to create a marbled effect. Whisk the cream with the vanilla in another bowl until softly whipped and gently swirl into the blackberry mixture to create a marbled effect. Spoon the mixture into 8 x 100ml/3½fl oz ice lolly moulds or 10 reusable ice pop moulds. Insert sticks into the ice lolly moulds or cover the ice pop moulds with lids and freeze for 5–6 hours (or overnight), until firm. Spoon the mixture into 8 x 100ml/3½fl oz ice lolly moulds or 10 reusable ice pop moulds. Insert sticks into the ice lolly moulds or cover the ice pop moulds with lids and freeze for 5–6 hours (or overnight), until firm. To unmould, dip the moulds into warm water for a few seconds. Gently release the lollies while holding the sticks or, for the ice pops, squeeze the moulds to push up the pop and eat. To unmould, dip the moulds into warm water for a few seconds. Gently release the lollies while holding the sticks or, for the ice pops, squeeze the moulds to push up the pop and eat. Recipe tips If the lolly moulds do not come with sticks, use wooden ones. The easiest and most effective way of holding the sticks in place while the lollies freeze is to cover the filled moulds with foil and make a small slit in the centre of each one. Insert the sticks and they will be secure until the lolly is frozen. | {
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"url": "https://www.bbc.co.uk/food/recipes/blackberry_and_cream_16194",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Blackberry and cream ripple ice pops 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/blackberry_and_cream_16194_16x9.jpg For this recipe, you will need 8 x 100ml/3½fl oz ice lolly moulds or 10 reusable ice pop moulds. You will also need wooden ice lolly sticks if the ice lolly moulds do not come with sticks. Each ice pop provides 248 kcal, 1g protein, 12g carbohydrates (of which 12g sugars), 21.5g fat (of which 13.5g saturates), 1g fibre and 0g salt. 300g/10½oz blackberries100g/3½oz icing sugar400g/14oz double cream1 tsp vanilla extract 300g/10½oz blackberries 100g/3½oz icing sugar 400g/14oz double cream 1 tsp vanilla extract Method Place the blackberries and icing sugar in a food processor or blender and blend until smooth. Sieve out the seeds using a fine metal sieve and transfer to a wide bowl.Whisk the cream with the vanilla in another bowl until softly whipped and gently swirl into the blackberry mixture to create a marbled effect.Spoon the mixture into 8 x 100ml/3½fl oz ice lolly moulds or 10 reusable ice pop moulds. Insert sticks into the ice lolly moulds or cover the ice pop moulds with lids and freeze for 5–6 hours (or overnight), until firm.To unmould, dip the moulds into warm water for a few seconds. Gently release the lollies while holding the sticks or, for the ice pops, squeeze the moulds to push up the pop and eat. Place the blackberries and icing sugar in a food processor or blender and blend until smooth. Sieve out the seeds using a fine metal sieve and transfer to a wide bowl. Place the blackberries and icing sugar in a food processor or blender and blend until smooth. Sieve out the seeds using a fine metal sieve and transfer to a wide bowl. Whisk the cream with the vanilla in another bowl until softly whipped and gently swirl into the blackberry mixture to create a marbled effect. Whisk the cream with the vanilla in another bowl until softly whipped and gently swirl into the blackberry mixture to create a marbled effect. Spoon the mixture into 8 x 100ml/3½fl oz ice lolly moulds or 10 reusable ice pop moulds. Insert sticks into the ice lolly moulds or cover the ice pop moulds with lids and freeze for 5–6 hours (or overnight), until firm. Spoon the mixture into 8 x 100ml/3½fl oz ice lolly moulds or 10 reusable ice pop moulds. Insert sticks into the ice lolly moulds or cover the ice pop moulds with lids and freeze for 5–6 hours (or overnight), until firm. To unmould, dip the moulds into warm water for a few seconds. Gently release the lollies while holding the sticks or, for the ice pops, squeeze the moulds to push up the pop and eat. To unmould, dip the moulds into warm water for a few seconds. Gently release the lollies while holding the sticks or, for the ice pops, squeeze the moulds to push up the pop and eat. Recipe tips If the lolly moulds do not come with sticks, use wooden ones. The easiest and most effective way of holding the sticks in place while the lollies freeze is to cover the filled moulds with foil and make a small slit in the centre of each one. Insert the sticks and they will be secure until the lolly is frozen."
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} | 0f37f9dc6b9752e9e2fcba215e3705734e63200a7d09db9d146c743f2e402538 | Rhubarb and custard ice cream sandwiches recipe
An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_and_custard_ice_53736_16x9.jpg As much as I love making a proper churned ice cream from scratch, I also enjoy an easy way out. This recipe is a simple no-churn variety, rippled with tangy rhubarb, then sandwiched between two crisp, custardy biscuits. 200g/7oz rhubarb, cut into 2cm/1in pieces 40g/1½oz caster sugar 1 lime, juice only 2 tsp liquid glucose 5 drops rhubarb essence (optional) 200g/7oz rhubarb, cut into 2cm/1in pieces 40g/1½oz caster sugar 1 lime, juice only 2 tsp liquid glucose 5 drops rhubarb essence (optional) 200g/7oz sweetened condensed milk 300ml/10fl oz double cream 1 tsp vanilla extract 2 tsp liquid glucose 200g/7oz sweetened condensed milk 300ml/10fl oz double cream 1 tsp vanilla extract 2 tsp liquid glucose 75g/2½oz unsalted butter, softened 75g/2½oz caster sugar1 medium free-range egg, lightly beaten ½ tsp almond extract 100g/3½oz plain flour, sifted (plus extra for dusting) 75g/2½oz custard powder 75g/2½oz unsalted butter, softened 75g/2½oz caster sugar 1 medium free-range egg, lightly beaten ½ tsp almond extract 100g/3½oz plain flour, sifted (plus extra for dusting) 75g/2½oz custard powder Method For the rhubarb compôte, place the rhubarb, sugar, lime juice and glucose in a small non-stick saucepan. Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down. Remove from the heat and transfer to a bowl. Stir in the essence, if using, and leave to cool completely. Meanwhile, to make the ice cream, whisk the condensed milk, cream, vanilla and glucose together in a bowl until it forms soft peaks. Fold in the cooled rhubarb mixture to create a ripple effect. Transfer to a plastic container with a lid and freeze for 4 hours, or until firm. Meanwhile, to make the biscuits, place the butter and sugar in a bowl. Cream together until pale and fluffy, then add the egg and almond extract. Add the flour and custard powder and mix to form a ball of dough. Flatten the ball slightly and wrap in cling film, then chill in the fridge for 1 hour. Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with baking paper. Dust a clean work surface with flour and roll out the dough to the thickness of 7.5mm/⅓in. Use a 6.5cm/2½in round cutter to cut out biscuits. Collect the off-cuts, roll again and cut out more biscuits until you have used up all the dough. You should have eight biscuits, to make four sandwiches. Place the biscuits on the baking tray and prick with a fork to stop them from rising too much. Bake for 15–20 minutes, or until light golden-brown but visibly yellow from the custard powder. Leave to cool on the tray. Once cooled, sandwich a large scoop of ice cream between two biscuits. Repeat with the remaining biscuits. Eat before they melt! For the rhubarb compôte, place the rhubarb, sugar, lime juice and glucose in a small non-stick saucepan. Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down. Remove from the heat and transfer to a bowl. Stir in the essence, if using, and leave to cool completely. For the rhubarb compôte, place the rhubarb, sugar, lime juice and glucose in a small non-stick saucepan. Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down. Remove from the heat and transfer to a bowl. Stir in the essence, if using, and leave to cool completely. Meanwhile, to make the ice cream, whisk the condensed milk, cream, vanilla and glucose together in a bowl until it forms soft peaks. Fold in the cooled rhubarb mixture to create a ripple effect. Transfer to a plastic container with a lid and freeze for 4 hours, or until firm. Meanwhile, to make the ice cream, whisk the condensed milk, cream, vanilla and glucose together in a bowl until it forms soft peaks. Fold in the cooled rhubarb mixture to create a ripple effect. Transfer to a plastic container with a lid and freeze for 4 hours, or until firm. Meanwhile, to make the biscuits, place the butter and sugar in a bowl. Cream together until pale and fluffy, then add the egg and almond extract. Add the flour and custard powder and mix to form a ball of dough. Flatten the ball slightly and wrap in cling film, then chill in the fridge for 1 hour. Meanwhile, to make the biscuits, place the butter and sugar in a bowl. Cream together until pale and fluffy, then add the egg and almond extract. Add the flour and custard powder and mix to form a ball of dough. Flatten the ball slightly and wrap in cling film, then chill in the fridge for 1 hour. Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with baking paper. Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with baking paper. Dust a clean work surface with flour and roll out the dough to the thickness of 7.5mm/⅓in. Use a 6.5cm/2½in round cutter to cut out biscuits. Collect the off-cuts, roll again and cut out more biscuits until you have used up all the dough. You should have eight biscuits, to make four sandwiches. Dust a clean work surface with flour and roll out the dough to the thickness of 7.5mm/⅓in. Use a 6.5cm/2½in round cutter to cut out biscuits. Collect the off-cuts, roll again and cut out more biscuits until you have used up all the dough. You should have eight biscuits, to make four sandwiches. Place the biscuits on the baking tray and prick with a fork to stop them from rising too much. Bake for 15–20 minutes, or until light golden-brown but visibly yellow from the custard powder. Place the biscuits on the baking tray and prick with a fork to stop them from rising too much. Bake for 15–20 minutes, or until light golden-brown but visibly yellow from the custard powder. Leave to cool on the tray. Once cooled, sandwich a large scoop of ice cream between two biscuits. Repeat with the remaining biscuits. Eat before they melt! Leave to cool on the tray. Once cooled, sandwich a large scoop of ice cream between two biscuits. Repeat with the remaining biscuits. Eat before they melt! | {
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"title": "Rhubarb and custard ice cream sandwiches recipe",
"content": "An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_and_custard_ice_53736_16x9.jpg As much as I love making a proper churned ice cream from scratch, I also enjoy an easy way out. This recipe is a simple no-churn variety, rippled with tangy rhubarb, then sandwiched between two crisp, custardy biscuits. 200g/7oz rhubarb, cut into 2cm/1in pieces 40g/1½oz caster sugar 1 lime, juice only 2 tsp liquid glucose 5 drops rhubarb essence (optional) 200g/7oz rhubarb, cut into 2cm/1in pieces 40g/1½oz caster sugar 1 lime, juice only 2 tsp liquid glucose 5 drops rhubarb essence (optional) 200g/7oz sweetened condensed milk 300ml/10fl oz double cream 1 tsp vanilla extract 2 tsp liquid glucose 200g/7oz sweetened condensed milk 300ml/10fl oz double cream 1 tsp vanilla extract 2 tsp liquid glucose 75g/2½oz unsalted butter, softened 75g/2½oz caster sugar1 medium free-range egg, lightly beaten ½ tsp almond extract 100g/3½oz plain flour, sifted (plus extra for dusting) 75g/2½oz custard powder 75g/2½oz unsalted butter, softened 75g/2½oz caster sugar 1 medium free-range egg, lightly beaten ½ tsp almond extract 100g/3½oz plain flour, sifted (plus extra for dusting) 75g/2½oz custard powder Method For the rhubarb compôte, place the rhubarb, sugar, lime juice and glucose in a small non-stick saucepan. Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down. Remove from the heat and transfer to a bowl. Stir in the essence, if using, and leave to cool completely. Meanwhile, to make the ice cream, whisk the condensed milk, cream, vanilla and glucose together in a bowl until it forms soft peaks. Fold in the cooled rhubarb mixture to create a ripple effect. Transfer to a plastic container with a lid and freeze for 4 hours, or until firm. Meanwhile, to make the biscuits, place the butter and sugar in a bowl. Cream together until pale and fluffy, then add the egg and almond extract. Add the flour and custard powder and mix to form a ball of dough. Flatten the ball slightly and wrap in cling film, then chill in the fridge for 1 hour. Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with baking paper. Dust a clean work surface with flour and roll out the dough to the thickness of 7.5mm/⅓in. Use a 6.5cm/2½in round cutter to cut out biscuits. Collect the off-cuts, roll again and cut out more biscuits until you have used up all the dough. You should have eight biscuits, to make four sandwiches. Place the biscuits on the baking tray and prick with a fork to stop them from rising too much. Bake for 15–20 minutes, or until light golden-brown but visibly yellow from the custard powder. Leave to cool on the tray. Once cooled, sandwich a large scoop of ice cream between two biscuits. Repeat with the remaining biscuits. Eat before they melt! For the rhubarb compôte, place the rhubarb, sugar, lime juice and glucose in a small non-stick saucepan. Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down. Remove from the heat and transfer to a bowl. Stir in the essence, if using, and leave to cool completely. For the rhubarb compôte, place the rhubarb, sugar, lime juice and glucose in a small non-stick saucepan. Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down. Remove from the heat and transfer to a bowl. Stir in the essence, if using, and leave to cool completely. Meanwhile, to make the ice cream, whisk the condensed milk, cream, vanilla and glucose together in a bowl until it forms soft peaks. Fold in the cooled rhubarb mixture to create a ripple effect. Transfer to a plastic container with a lid and freeze for 4 hours, or until firm. Meanwhile, to make the ice cream, whisk the condensed milk, cream, vanilla and glucose together in a bowl until it forms soft peaks. Fold in the cooled rhubarb mixture to create a ripple effect. Transfer to a plastic container with a lid and freeze for 4 hours, or until firm. Meanwhile, to make the biscuits, place the butter and sugar in a bowl. Cream together until pale and fluffy, then add the egg and almond extract. Add the flour and custard powder and mix to form a ball of dough. Flatten the ball slightly and wrap in cling film, then chill in the fridge for 1 hour. Meanwhile, to make the biscuits, place the butter and sugar in a bowl. Cream together until pale and fluffy, then add the egg and almond extract. Add the flour and custard powder and mix to form a ball of dough. Flatten the ball slightly and wrap in cling film, then chill in the fridge for 1 hour. Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with baking paper. Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with baking paper. Dust a clean work surface with flour and roll out the dough to the thickness of 7.5mm/⅓in. Use a 6.5cm/2½in round cutter to cut out biscuits. Collect the off-cuts, roll again and cut out more biscuits until you have used up all the dough. You should have eight biscuits, to make four sandwiches. Dust a clean work surface with flour and roll out the dough to the thickness of 7.5mm/⅓in. Use a 6.5cm/2½in round cutter to cut out biscuits. Collect the off-cuts, roll again and cut out more biscuits until you have used up all the dough. You should have eight biscuits, to make four sandwiches. Place the biscuits on the baking tray and prick with a fork to stop them from rising too much. Bake for 15–20 minutes, or until light golden-brown but visibly yellow from the custard powder. Place the biscuits on the baking tray and prick with a fork to stop them from rising too much. Bake for 15–20 minutes, or until light golden-brown but visibly yellow from the custard powder. Leave to cool on the tray. Once cooled, sandwich a large scoop of ice cream between two biscuits. Repeat with the remaining biscuits. Eat before they melt! Leave to cool on the tray. Once cooled, sandwich a large scoop of ice cream between two biscuits. Repeat with the remaining biscuits. Eat before they melt!"
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} | 93026991a3d3b13cce7be6717c85b2e39fa999f0cc9a5686670bb8f554042d47 | Raspberry and white chocolate ice cream sandwich recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ice_cream_sandwiches_59523_16x9.jpg This no-churn ice cream is super easy - just whip the ingredients together and ripple with a no-cook raspberry sauce. If you freeze the ice cream in a shallow tray, you can cut out circles for biscuit sandwiches or cut into rectangles for wafers. 150g/5oz raspberries1 tbsp icing sugar300ml/10fl oz double cream2 tsp vanilla extract397g tin condensed milk100g/3½oz chopped white chocolate32 ginger biscuits or other biscuits or wafers if preferred, to serve 150g/5oz raspberries 1 tbsp icing sugar 300ml/10fl oz double cream 2 tsp vanilla extract 397g tin condensed milk 100g/3½oz chopped white chocolate 32 ginger biscuits or other biscuits or wafers if preferred, to serve Method Mash the raspberries in a bowl with a fork and then sieve into a clean bowl to remove the seeds. Stir in the icing sugar until completely dissolved. Set aside.In a large bowl, whisk the double cream with the vanilla extract until soft peaks form when the whisk is removed from the bowl. (Don't overwhisk it at this point, because you'll be continuing to stir!) Fold the condensed milk into the cream along with the chopped white chocolate and half of the reserved raspberry sauce.Line a shallow baking tray with baking paper and pour the cream mixture into the tray. Roughly spoon the remaining raspberry sauce over the top and give it a light swirl with a spoon to create a ripple effect.Freeze for at least 4 hours.Remove the ice cream from the freezer about 5 minutes before serving. Using a cookie cutter that works for your biscuits, cut 16 ice cream discs out and then sandwich the discs between the biscuits. You can also use rectangular wafers or other biscuits. Alternatively, freeze the mixture in a loaf tin for scooping. Mash the raspberries in a bowl with a fork and then sieve into a clean bowl to remove the seeds. Stir in the icing sugar until completely dissolved. Set aside. Mash the raspberries in a bowl with a fork and then sieve into a clean bowl to remove the seeds. Stir in the icing sugar until completely dissolved. Set aside. In a large bowl, whisk the double cream with the vanilla extract until soft peaks form when the whisk is removed from the bowl. (Don't overwhisk it at this point, because you'll be continuing to stir!) Fold the condensed milk into the cream along with the chopped white chocolate and half of the reserved raspberry sauce. In a large bowl, whisk the double cream with the vanilla extract until soft peaks form when the whisk is removed from the bowl. (Don't overwhisk it at this point, because you'll be continuing to stir!) Fold the condensed milk into the cream along with the chopped white chocolate and half of the reserved raspberry sauce. Line a shallow baking tray with baking paper and pour the cream mixture into the tray. Roughly spoon the remaining raspberry sauce over the top and give it a light swirl with a spoon to create a ripple effect. Line a shallow baking tray with baking paper and pour the cream mixture into the tray. Roughly spoon the remaining raspberry sauce over the top and give it a light swirl with a spoon to create a ripple effect. Freeze for at least 4 hours. Freeze for at least 4 hours. Remove the ice cream from the freezer about 5 minutes before serving. Using a cookie cutter that works for your biscuits, cut 16 ice cream discs out and then sandwich the discs between the biscuits. You can also use rectangular wafers or other biscuits. Alternatively, freeze the mixture in a loaf tin for scooping. Remove the ice cream from the freezer about 5 minutes before serving. Using a cookie cutter that works for your biscuits, cut 16 ice cream discs out and then sandwich the discs between the biscuits. You can also use rectangular wafers or other biscuits. Alternatively, freeze the mixture in a loaf tin for scooping. Recipe tips You can make the sandwiches ahead and pop them back into the freezer, simply store in an airtight box until you're ready to serve. | {
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"title": "Raspberry and white chocolate ice cream sandwich recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ice_cream_sandwiches_59523_16x9.jpg This no-churn ice cream is super easy - just whip the ingredients together and ripple with a no-cook raspberry sauce. If you freeze the ice cream in a shallow tray, you can cut out circles for biscuit sandwiches or cut into rectangles for wafers. 150g/5oz raspberries1 tbsp icing sugar300ml/10fl oz double cream2 tsp vanilla extract397g tin condensed milk100g/3½oz chopped white chocolate32 ginger biscuits or other biscuits or wafers if preferred, to serve 150g/5oz raspberries 1 tbsp icing sugar 300ml/10fl oz double cream 2 tsp vanilla extract 397g tin condensed milk 100g/3½oz chopped white chocolate 32 ginger biscuits or other biscuits or wafers if preferred, to serve Method Mash the raspberries in a bowl with a fork and then sieve into a clean bowl to remove the seeds. Stir in the icing sugar until completely dissolved. Set aside.In a large bowl, whisk the double cream with the vanilla extract until soft peaks form when the whisk is removed from the bowl. (Don't overwhisk it at this point, because you'll be continuing to stir!) Fold the condensed milk into the cream along with the chopped white chocolate and half of the reserved raspberry sauce.Line a shallow baking tray with baking paper and pour the cream mixture into the tray. Roughly spoon the remaining raspberry sauce over the top and give it a light swirl with a spoon to create a ripple effect.Freeze for at least 4 hours.Remove the ice cream from the freezer about 5 minutes before serving. Using a cookie cutter that works for your biscuits, cut 16 ice cream discs out and then sandwich the discs between the biscuits. You can also use rectangular wafers or other biscuits. Alternatively, freeze the mixture in a loaf tin for scooping. Mash the raspberries in a bowl with a fork and then sieve into a clean bowl to remove the seeds. Stir in the icing sugar until completely dissolved. Set aside. Mash the raspberries in a bowl with a fork and then sieve into a clean bowl to remove the seeds. Stir in the icing sugar until completely dissolved. Set aside. In a large bowl, whisk the double cream with the vanilla extract until soft peaks form when the whisk is removed from the bowl. (Don't overwhisk it at this point, because you'll be continuing to stir!) Fold the condensed milk into the cream along with the chopped white chocolate and half of the reserved raspberry sauce. In a large bowl, whisk the double cream with the vanilla extract until soft peaks form when the whisk is removed from the bowl. (Don't overwhisk it at this point, because you'll be continuing to stir!) Fold the condensed milk into the cream along with the chopped white chocolate and half of the reserved raspberry sauce. Line a shallow baking tray with baking paper and pour the cream mixture into the tray. Roughly spoon the remaining raspberry sauce over the top and give it a light swirl with a spoon to create a ripple effect. Line a shallow baking tray with baking paper and pour the cream mixture into the tray. Roughly spoon the remaining raspberry sauce over the top and give it a light swirl with a spoon to create a ripple effect. Freeze for at least 4 hours. Freeze for at least 4 hours. Remove the ice cream from the freezer about 5 minutes before serving. Using a cookie cutter that works for your biscuits, cut 16 ice cream discs out and then sandwich the discs between the biscuits. You can also use rectangular wafers or other biscuits. Alternatively, freeze the mixture in a loaf tin for scooping. Remove the ice cream from the freezer about 5 minutes before serving. Using a cookie cutter that works for your biscuits, cut 16 ice cream discs out and then sandwich the discs between the biscuits. You can also use rectangular wafers or other biscuits. Alternatively, freeze the mixture in a loaf tin for scooping. Recipe tips You can make the sandwiches ahead and pop them back into the freezer, simply store in an airtight box until you're ready to serve."
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} | cc6f0386ce14ec21a237d4a2dc22c69377844d8bcceb9f862d82e03f76a963ba | Cornish steak pasty recipe
An average of 3.3 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cornish_steak_pasty_32086_16x9.jpg Rick Stein’s perfect Cornish pasty: buttery, flaky pastry with a well-seasoned filling of steak, potatoes, swede and onions. 500g/1lb 2oz plain flour, plus extra for dusting1½ tsp salt500g/1lb 2oz cold butter, cut into 2cm/¾in cubes 500g/1lb 2oz plain flour, plus extra for dusting 1½ tsp salt 500g/1lb 2oz cold butter, cut into 2cm/¾in cubes 150g/5½oz swede, peeled and sliced into 1cm/½in thick chips250g/9oz floury potatoes, peeled and sliced into 1cm/½in thick chips100g/3½oz onion, chopped400g/14oz skirt steak, cut into 1cm/½in pieces1 free-range egg, beaten, to glazesalt and freshly ground black pepper 150g/5½oz swede, peeled and sliced into 1cm/½in thick chips 250g/9oz floury potatoes, peeled and sliced into 1cm/½in thick chips 100g/3½oz onion, chopped 400g/14oz skirt steak, cut into 1cm/½in pieces 1 free-range egg, beaten, to glaze salt and freshly ground black pepper Method To make the pastry, sift the flour and salt into a bowl, add half the butter and rub it in using your fingertips until the mixture resembles fine crumbs. Stir in the rest of the butter and 300ml/10fl oz cold water and bring it together to form a soft dough. Knead briefly until smooth, then roll out into a rough rectangle. Fold up the bottom third of the dough, then fold down the top third. Wrap and chill for 30 minutes.Unwrap the dough and roll it out on a lightly floured surface to form a rectangle, as in step 1. Fold up the bottom third and then fold down the top third and roll out once more; you should no longer be able to see the pieces of butter. Fold up the dough once more, wrap and chill for another 30 minutes. Roll out the dough on a floured surface until it is 3mm/⅛in thick and cut out four 20cm/8in discs. Spoon equal amounts of the filling into the centre of each pastry disc and lightly brush the edge of one half of each disc with water. Preheat the oven to 180C/160C Fan/Gas 4. Bake the pasties for 1 hour, turning the tray around after 30 minutes so they brown evenly. Serve warm.Bring the edges together over the top of the filling and press together well. Then, working from left to right, fold in the corner of the pasty and fold 2.5cm/1in of the edge inwards. Fold over the next 2.5cm/1in and continue like this along the edge, to create a rope-like design which will seal the pasty. Put the pasties onto a greased baking sheet and brush them with beaten egg. Chill for 1 hour.Preheat the oven to 180C/160C Fan/Gas 4. Bake the pasties for 1 hour, turning the tray around after 30 minutes so they brown evenly. Serve warm. To make the pastry, sift the flour and salt into a bowl, add half the butter and rub it in using your fingertips until the mixture resembles fine crumbs. Stir in the rest of the butter and 300ml/10fl oz cold water and bring it together to form a soft dough. To make the pastry, sift the flour and salt into a bowl, add half the butter and rub it in using your fingertips until the mixture resembles fine crumbs. Stir in the rest of the butter and 300ml/10fl oz cold water and bring it together to form a soft dough. Knead briefly until smooth, then roll out into a rough rectangle. Fold up the bottom third of the dough, then fold down the top third. Wrap and chill for 30 minutes. Knead briefly until smooth, then roll out into a rough rectangle. Fold up the bottom third of the dough, then fold down the top third. Wrap and chill for 30 minutes. Unwrap the dough and roll it out on a lightly floured surface to form a rectangle, as in step 1. Fold up the bottom third and then fold down the top third and roll out once more; you should no longer be able to see the pieces of butter. Fold up the dough once more, wrap and chill for another 30 minutes. Unwrap the dough and roll it out on a lightly floured surface to form a rectangle, as in step 1. Fold up the bottom third and then fold down the top third and roll out once more; you should no longer be able to see the pieces of butter. Fold up the dough once more, wrap and chill for another 30 minutes. Roll out the dough on a floured surface until it is 3mm/⅛in thick and cut out four 20cm/8in discs. Spoon equal amounts of the filling into the centre of each pastry disc and lightly brush the edge of one half of each disc with water. Roll out the dough on a floured surface until it is 3mm/⅛in thick and cut out four 20cm/8in discs. Spoon equal amounts of the filling into the centre of each pastry disc and lightly brush the edge of one half of each disc with water. Preheat the oven to 180C/160C Fan/Gas 4. Bake the pasties for 1 hour, turning the tray around after 30 minutes so they brown evenly. Serve warm. Preheat the oven to 180C/160C Fan/Gas 4. Bake the pasties for 1 hour, turning the tray around after 30 minutes so they brown evenly. Serve warm. Bring the edges together over the top of the filling and press together well. Then, working from left to right, fold in the corner of the pasty and fold 2.5cm/1in of the edge inwards. Bring the edges together over the top of the filling and press together well. Then, working from left to right, fold in the corner of the pasty and fold 2.5cm/1in of the edge inwards. Fold over the next 2.5cm/1in and continue like this along the edge, to create a rope-like design which will seal the pasty. Put the pasties onto a greased baking sheet and brush them with beaten egg. Chill for 1 hour. Fold over the next 2.5cm/1in and continue like this along the edge, to create a rope-like design which will seal the pasty. Put the pasties onto a greased baking sheet and brush them with beaten egg. Chill for 1 hour. Preheat the oven to 180C/160C Fan/Gas 4. Bake the pasties for 1 hour, turning the tray around after 30 minutes so they brown evenly. Serve warm. Preheat the oven to 180C/160C Fan/Gas 4. Bake the pasties for 1 hour, turning the tray around after 30 minutes so they brown evenly. Serve warm. Recipe tips You can make four large pasties, or more smaller ones. | {
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"content": "An average of 3.3 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cornish_steak_pasty_32086_16x9.jpg Rick Stein’s perfect Cornish pasty: buttery, flaky pastry with a well-seasoned filling of steak, potatoes, swede and onions. 500g/1lb 2oz plain flour, plus extra for dusting1½ tsp salt500g/1lb 2oz cold butter, cut into 2cm/¾in cubes 500g/1lb 2oz plain flour, plus extra for dusting 1½ tsp salt 500g/1lb 2oz cold butter, cut into 2cm/¾in cubes 150g/5½oz swede, peeled and sliced into 1cm/½in thick chips250g/9oz floury potatoes, peeled and sliced into 1cm/½in thick chips100g/3½oz onion, chopped400g/14oz skirt steak, cut into 1cm/½in pieces1 free-range egg, beaten, to glazesalt and freshly ground black pepper 150g/5½oz swede, peeled and sliced into 1cm/½in thick chips 250g/9oz floury potatoes, peeled and sliced into 1cm/½in thick chips 100g/3½oz onion, chopped 400g/14oz skirt steak, cut into 1cm/½in pieces 1 free-range egg, beaten, to glaze salt and freshly ground black pepper Method To make the pastry, sift the flour and salt into a bowl, add half the butter and rub it in using your fingertips until the mixture resembles fine crumbs. Stir in the rest of the butter and 300ml/10fl oz cold water and bring it together to form a soft dough. Knead briefly until smooth, then roll out into a rough rectangle. Fold up the bottom third of the dough, then fold down the top third. Wrap and chill for 30 minutes.Unwrap the dough and roll it out on a lightly floured surface to form a rectangle, as in step 1. Fold up the bottom third and then fold down the top third and roll out once more; you should no longer be able to see the pieces of butter. Fold up the dough once more, wrap and chill for another 30 minutes. Roll out the dough on a floured surface until it is 3mm/⅛in thick and cut out four 20cm/8in discs. Spoon equal amounts of the filling into the centre of each pastry disc and lightly brush the edge of one half of each disc with water. Preheat the oven to 180C/160C Fan/Gas 4. Bake the pasties for 1 hour, turning the tray around after 30 minutes so they brown evenly. Serve warm.Bring the edges together over the top of the filling and press together well. Then, working from left to right, fold in the corner of the pasty and fold 2.5cm/1in of the edge inwards. Fold over the next 2.5cm/1in and continue like this along the edge, to create a rope-like design which will seal the pasty. Put the pasties onto a greased baking sheet and brush them with beaten egg. Chill for 1 hour.Preheat the oven to 180C/160C Fan/Gas 4. Bake the pasties for 1 hour, turning the tray around after 30 minutes so they brown evenly. Serve warm. To make the pastry, sift the flour and salt into a bowl, add half the butter and rub it in using your fingertips until the mixture resembles fine crumbs. Stir in the rest of the butter and 300ml/10fl oz cold water and bring it together to form a soft dough. To make the pastry, sift the flour and salt into a bowl, add half the butter and rub it in using your fingertips until the mixture resembles fine crumbs. Stir in the rest of the butter and 300ml/10fl oz cold water and bring it together to form a soft dough. Knead briefly until smooth, then roll out into a rough rectangle. Fold up the bottom third of the dough, then fold down the top third. Wrap and chill for 30 minutes. Knead briefly until smooth, then roll out into a rough rectangle. Fold up the bottom third of the dough, then fold down the top third. Wrap and chill for 30 minutes. Unwrap the dough and roll it out on a lightly floured surface to form a rectangle, as in step 1. Fold up the bottom third and then fold down the top third and roll out once more; you should no longer be able to see the pieces of butter. Fold up the dough once more, wrap and chill for another 30 minutes. Unwrap the dough and roll it out on a lightly floured surface to form a rectangle, as in step 1. Fold up the bottom third and then fold down the top third and roll out once more; you should no longer be able to see the pieces of butter. Fold up the dough once more, wrap and chill for another 30 minutes. Roll out the dough on a floured surface until it is 3mm/⅛in thick and cut out four 20cm/8in discs. Spoon equal amounts of the filling into the centre of each pastry disc and lightly brush the edge of one half of each disc with water. Roll out the dough on a floured surface until it is 3mm/⅛in thick and cut out four 20cm/8in discs. Spoon equal amounts of the filling into the centre of each pastry disc and lightly brush the edge of one half of each disc with water. Preheat the oven to 180C/160C Fan/Gas 4. Bake the pasties for 1 hour, turning the tray around after 30 minutes so they brown evenly. Serve warm. Preheat the oven to 180C/160C Fan/Gas 4. Bake the pasties for 1 hour, turning the tray around after 30 minutes so they brown evenly. Serve warm. Bring the edges together over the top of the filling and press together well. Then, working from left to right, fold in the corner of the pasty and fold 2.5cm/1in of the edge inwards. Bring the edges together over the top of the filling and press together well. Then, working from left to right, fold in the corner of the pasty and fold 2.5cm/1in of the edge inwards. Fold over the next 2.5cm/1in and continue like this along the edge, to create a rope-like design which will seal the pasty. Put the pasties onto a greased baking sheet and brush them with beaten egg. Chill for 1 hour. Fold over the next 2.5cm/1in and continue like this along the edge, to create a rope-like design which will seal the pasty. Put the pasties onto a greased baking sheet and brush them with beaten egg. Chill for 1 hour. Preheat the oven to 180C/160C Fan/Gas 4. Bake the pasties for 1 hour, turning the tray around after 30 minutes so they brown evenly. Serve warm. Preheat the oven to 180C/160C Fan/Gas 4. Bake the pasties for 1 hour, turning the tray around after 30 minutes so they brown evenly. Serve warm. Recipe tips You can make four large pasties, or more smaller ones."
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} | 0122d8e9aee9a3839d6023fa67d87602d364f44bb73ecddbe44a1a34df7fcc80 | Fat rascals recipe
An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fatrascals_93997_16x9.jpg Baking a batch of fruity little scones for tea is really easy... though maybe less so if you rope in the little ones! 150g/5¼oz plain flour150g/5¼oz self-raising flour1 tsp baking powder65g/2¼oz lard, diced65g/2¼oz unsalted butter, diced90g/3¼oz caster sugar1 orange, zest only1 lemon, zest only1 tsp ground cinnamon½ tsp freshly grated nutmeg50g/1¾oz currants50g/1¾oz raisins50g/1¾oz sultanas50ml/1¾fl oz double cream2 free-range eggs, beaten50g/1¾oz glacé cherries50g/1¾oz blanched almonds 150g/5¼oz plain flour 150g/5¼oz self-raising flour 1 tsp baking powder 65g/2¼oz lard, diced 65g/2¼oz unsalted butter, diced 90g/3¼oz caster sugar 1 orange, zest only 1 lemon, zest only 1 tsp ground cinnamon ½ tsp freshly grated nutmeg 50g/1¾oz currants 50g/1¾oz raisins 50g/1¾oz sultanas 50ml/1¾fl oz double cream 2 free-range eggs, beaten 50g/1¾oz glacé cherries 50g/1¾oz blanched almonds 100g/3½oz clotted cream70g/2½oz strawberry jam50g/1¾oz unsalted butter 100g/3½oz clotted cream 70g/2½oz strawberry jam 50g/1¾oz unsalted butter Method Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.Sieve the flours into a bowl and stir in the baking powder.Add the diced lard and butter and rub into the flour using your fingers until the mixture resembles fine breadcrumbs.Add the sugar, orange zest, lemon zest, cinnamon, nutmeg and dried fruit and mix until well combined. Stir in the cream and half of the beaten egg until the mixtures comes together as a dough. Cut the dough into six pieces, shape into large rounds, 2cm/1in deep and place onto the prepared baking tray.Brush the remaining beaten egg over the top of the 'rascals' and top with the glacé cherries and blanched almonds.Bake in the oven for 15-20 minutes, or until golden-brown. Remove from the oven and set aside to cool slightly.Serve warm with the clotted cream, jam and butter. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper. Sieve the flours into a bowl and stir in the baking powder. Sieve the flours into a bowl and stir in the baking powder. Add the diced lard and butter and rub into the flour using your fingers until the mixture resembles fine breadcrumbs. Add the diced lard and butter and rub into the flour using your fingers until the mixture resembles fine breadcrumbs. Add the sugar, orange zest, lemon zest, cinnamon, nutmeg and dried fruit and mix until well combined. Add the sugar, orange zest, lemon zest, cinnamon, nutmeg and dried fruit and mix until well combined. Stir in the cream and half of the beaten egg until the mixtures comes together as a dough. Cut the dough into six pieces, shape into large rounds, 2cm/1in deep and place onto the prepared baking tray. Stir in the cream and half of the beaten egg until the mixtures comes together as a dough. Cut the dough into six pieces, shape into large rounds, 2cm/1in deep and place onto the prepared baking tray. Brush the remaining beaten egg over the top of the 'rascals' and top with the glacé cherries and blanched almonds. Brush the remaining beaten egg over the top of the 'rascals' and top with the glacé cherries and blanched almonds. Bake in the oven for 15-20 minutes, or until golden-brown. Remove from the oven and set aside to cool slightly. Bake in the oven for 15-20 minutes, or until golden-brown. Remove from the oven and set aside to cool slightly. Serve warm with the clotted cream, jam and butter. Serve warm with the clotted cream, jam and butter. | {
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"content": "An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fatrascals_93997_16x9.jpg Baking a batch of fruity little scones for tea is really easy... though maybe less so if you rope in the little ones! 150g/5¼oz plain flour150g/5¼oz self-raising flour1 tsp baking powder65g/2¼oz lard, diced65g/2¼oz unsalted butter, diced90g/3¼oz caster sugar1 orange, zest only1 lemon, zest only1 tsp ground cinnamon½ tsp freshly grated nutmeg50g/1¾oz currants50g/1¾oz raisins50g/1¾oz sultanas50ml/1¾fl oz double cream2 free-range eggs, beaten50g/1¾oz glacé cherries50g/1¾oz blanched almonds 150g/5¼oz plain flour 150g/5¼oz self-raising flour 1 tsp baking powder 65g/2¼oz lard, diced 65g/2¼oz unsalted butter, diced 90g/3¼oz caster sugar 1 orange, zest only 1 lemon, zest only 1 tsp ground cinnamon ½ tsp freshly grated nutmeg 50g/1¾oz currants 50g/1¾oz raisins 50g/1¾oz sultanas 50ml/1¾fl oz double cream 2 free-range eggs, beaten 50g/1¾oz glacé cherries 50g/1¾oz blanched almonds 100g/3½oz clotted cream70g/2½oz strawberry jam50g/1¾oz unsalted butter 100g/3½oz clotted cream 70g/2½oz strawberry jam 50g/1¾oz unsalted butter Method Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.Sieve the flours into a bowl and stir in the baking powder.Add the diced lard and butter and rub into the flour using your fingers until the mixture resembles fine breadcrumbs.Add the sugar, orange zest, lemon zest, cinnamon, nutmeg and dried fruit and mix until well combined. Stir in the cream and half of the beaten egg until the mixtures comes together as a dough. Cut the dough into six pieces, shape into large rounds, 2cm/1in deep and place onto the prepared baking tray.Brush the remaining beaten egg over the top of the 'rascals' and top with the glacé cherries and blanched almonds.Bake in the oven for 15-20 minutes, or until golden-brown. Remove from the oven and set aside to cool slightly.Serve warm with the clotted cream, jam and butter. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper. Sieve the flours into a bowl and stir in the baking powder. Sieve the flours into a bowl and stir in the baking powder. Add the diced lard and butter and rub into the flour using your fingers until the mixture resembles fine breadcrumbs. Add the diced lard and butter and rub into the flour using your fingers until the mixture resembles fine breadcrumbs. Add the sugar, orange zest, lemon zest, cinnamon, nutmeg and dried fruit and mix until well combined. Add the sugar, orange zest, lemon zest, cinnamon, nutmeg and dried fruit and mix until well combined. Stir in the cream and half of the beaten egg until the mixtures comes together as a dough. Cut the dough into six pieces, shape into large rounds, 2cm/1in deep and place onto the prepared baking tray. Stir in the cream and half of the beaten egg until the mixtures comes together as a dough. Cut the dough into six pieces, shape into large rounds, 2cm/1in deep and place onto the prepared baking tray. Brush the remaining beaten egg over the top of the 'rascals' and top with the glacé cherries and blanched almonds. Brush the remaining beaten egg over the top of the 'rascals' and top with the glacé cherries and blanched almonds. Bake in the oven for 15-20 minutes, or until golden-brown. Remove from the oven and set aside to cool slightly. Bake in the oven for 15-20 minutes, or until golden-brown. Remove from the oven and set aside to cool slightly. Serve warm with the clotted cream, jam and butter. Serve warm with the clotted cream, jam and butter."
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} | 89aa29d9fc8d2ac4f04f78b92a0eb16b2edbe9ac3bdeecf6e3523431a22572af | Panhaggerty recipe
An average of 4.5 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panhaggerty_93163_16x9.jpg Panhaggerty is a traditional one-pot wonder of bacon, potatoes and carrots, perfect for warming you up on a cold evening. Or serve as a side with some leftover roast chicken. 1 tbsp vegetable oil250g/9oz streaky bacon6 potatoes, thinly sliced into rounds2 onions, thinly sliced5 carrots, peeled and thinly sliced500ml/17½fl oz chicken stock150g/5oz cheddar, gratedsalt and freshly ground black peppercrusty bread, to serve 1 tbsp vegetable oil 250g/9oz streaky bacon 6 potatoes, thinly sliced into rounds 2 onions, thinly sliced 5 carrots, peeled and thinly sliced 500ml/17½fl oz chicken stock 150g/5oz cheddar, grated salt and freshly ground black pepper crusty bread, to serve Method Heat the vegetable oil in a deep ovenproof pan. Fry the bacon for 3–4 minutes, or until golden-brown and slightly crisp. Remove from the pan and set aside to drain on kitchen paper. In the same pan used to cook the bacon, arrange a layer of the sliced potatoes in the bottom of the pan. Cover the potatoes with a layer of sliced onions, then a layer of sliced carrots. Layer over some of the crisp bacon, then season with salt and freshly ground black pepper. Repeat the process with the remaining potatoes, onions, carrots and bacon, finishing with a layer of potatoes on top. Season with salt and pepper. Pour in the chicken stock so that all of the ingredients are covered, then bring to the boil. Cover the pan with a lid and reduce the heat to a simmer. Simmer for 15–25 minutes, or until the potatoes and carrots are tender. Preheat the grill to high. Uncover the pan and sprinkle over the grated cheese. Grill for 5–6 minutes, or until the cheese is bubbling and golden-brown. To serve, spoon into bowls and serve with some crusty bread to mop up the juices. Heat the vegetable oil in a deep ovenproof pan. Fry the bacon for 3–4 minutes, or until golden-brown and slightly crisp. Remove from the pan and set aside to drain on kitchen paper. Heat the vegetable oil in a deep ovenproof pan. Fry the bacon for 3–4 minutes, or until golden-brown and slightly crisp. Remove from the pan and set aside to drain on kitchen paper. In the same pan used to cook the bacon, arrange a layer of the sliced potatoes in the bottom of the pan. Cover the potatoes with a layer of sliced onions, then a layer of sliced carrots. Layer over some of the crisp bacon, then season with salt and freshly ground black pepper. In the same pan used to cook the bacon, arrange a layer of the sliced potatoes in the bottom of the pan. Cover the potatoes with a layer of sliced onions, then a layer of sliced carrots. Layer over some of the crisp bacon, then season with salt and freshly ground black pepper. Repeat the process with the remaining potatoes, onions, carrots and bacon, finishing with a layer of potatoes on top. Season with salt and pepper. Repeat the process with the remaining potatoes, onions, carrots and bacon, finishing with a layer of potatoes on top. Season with salt and pepper. Pour in the chicken stock so that all of the ingredients are covered, then bring to the boil. Cover the pan with a lid and reduce the heat to a simmer. Simmer for 15–25 minutes, or until the potatoes and carrots are tender. Pour in the chicken stock so that all of the ingredients are covered, then bring to the boil. Cover the pan with a lid and reduce the heat to a simmer. Simmer for 15–25 minutes, or until the potatoes and carrots are tender. Preheat the grill to high. Uncover the pan and sprinkle over the grated cheese. Grill for 5–6 minutes, or until the cheese is bubbling and golden-brown. Preheat the grill to high. Uncover the pan and sprinkle over the grated cheese. Grill for 5–6 minutes, or until the cheese is bubbling and golden-brown. To serve, spoon into bowls and serve with some crusty bread to mop up the juices. To serve, spoon into bowls and serve with some crusty bread to mop up the juices. | {
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"content": "An average of 4.5 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panhaggerty_93163_16x9.jpg Panhaggerty is a traditional one-pot wonder of bacon, potatoes and carrots, perfect for warming you up on a cold evening. Or serve as a side with some leftover roast chicken. 1 tbsp vegetable oil250g/9oz streaky bacon6 potatoes, thinly sliced into rounds2 onions, thinly sliced5 carrots, peeled and thinly sliced500ml/17½fl oz chicken stock150g/5oz cheddar, gratedsalt and freshly ground black peppercrusty bread, to serve 1 tbsp vegetable oil 250g/9oz streaky bacon 6 potatoes, thinly sliced into rounds 2 onions, thinly sliced 5 carrots, peeled and thinly sliced 500ml/17½fl oz chicken stock 150g/5oz cheddar, grated salt and freshly ground black pepper crusty bread, to serve Method Heat the vegetable oil in a deep ovenproof pan. Fry the bacon for 3–4 minutes, or until golden-brown and slightly crisp. Remove from the pan and set aside to drain on kitchen paper. In the same pan used to cook the bacon, arrange a layer of the sliced potatoes in the bottom of the pan. Cover the potatoes with a layer of sliced onions, then a layer of sliced carrots. Layer over some of the crisp bacon, then season with salt and freshly ground black pepper. Repeat the process with the remaining potatoes, onions, carrots and bacon, finishing with a layer of potatoes on top. Season with salt and pepper. Pour in the chicken stock so that all of the ingredients are covered, then bring to the boil. Cover the pan with a lid and reduce the heat to a simmer. Simmer for 15–25 minutes, or until the potatoes and carrots are tender. Preheat the grill to high. Uncover the pan and sprinkle over the grated cheese. Grill for 5–6 minutes, or until the cheese is bubbling and golden-brown. To serve, spoon into bowls and serve with some crusty bread to mop up the juices. Heat the vegetable oil in a deep ovenproof pan. Fry the bacon for 3–4 minutes, or until golden-brown and slightly crisp. Remove from the pan and set aside to drain on kitchen paper. Heat the vegetable oil in a deep ovenproof pan. Fry the bacon for 3–4 minutes, or until golden-brown and slightly crisp. Remove from the pan and set aside to drain on kitchen paper. In the same pan used to cook the bacon, arrange a layer of the sliced potatoes in the bottom of the pan. Cover the potatoes with a layer of sliced onions, then a layer of sliced carrots. Layer over some of the crisp bacon, then season with salt and freshly ground black pepper. In the same pan used to cook the bacon, arrange a layer of the sliced potatoes in the bottom of the pan. Cover the potatoes with a layer of sliced onions, then a layer of sliced carrots. Layer over some of the crisp bacon, then season with salt and freshly ground black pepper. Repeat the process with the remaining potatoes, onions, carrots and bacon, finishing with a layer of potatoes on top. Season with salt and pepper. Repeat the process with the remaining potatoes, onions, carrots and bacon, finishing with a layer of potatoes on top. Season with salt and pepper. Pour in the chicken stock so that all of the ingredients are covered, then bring to the boil. Cover the pan with a lid and reduce the heat to a simmer. Simmer for 15–25 minutes, or until the potatoes and carrots are tender. Pour in the chicken stock so that all of the ingredients are covered, then bring to the boil. Cover the pan with a lid and reduce the heat to a simmer. Simmer for 15–25 minutes, or until the potatoes and carrots are tender. Preheat the grill to high. Uncover the pan and sprinkle over the grated cheese. Grill for 5–6 minutes, or until the cheese is bubbling and golden-brown. Preheat the grill to high. Uncover the pan and sprinkle over the grated cheese. Grill for 5–6 minutes, or until the cheese is bubbling and golden-brown. To serve, spoon into bowls and serve with some crusty bread to mop up the juices. To serve, spoon into bowls and serve with some crusty bread to mop up the juices."
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} | bd7d95b72f6e6b78319943b524aa57121a70d0a340160dc573c8002f41f0b779 | Paul Hollywood's Chelsea buns recipe
Place the flour and salt into a large mixing bowl and stir until thoroughly combined. Make a well in the centre of the flour and pour in the yeast. Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the egg and stir thoroughly until the contents of the bowl come together as a soft dough.Tip the dough onto a lightly floured work surface and knead well for five minutes, until the dough is smooth and elastic.Place the dough into an oiled bowl and leave to rise, covered with a damp tea towel, for one hour or until doubled in size. Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm/12x8in.Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon and dried fruit.Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. With a sharp knife cut into thick rounds - about 4cm/1¾in.Grease a deep roasting tin or baking tray thoroughly with butter.Place the buns, cut side up, into the greased baking tray leaving about 1cm/½in of space between each one. You want them to be close enough so that when they rise further and then bake, they will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge.Leave to rise for about 30 minutes in a warm place. Preheat oven to 190C/170C Fan/Gas 5. When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are getting too brown.Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack.Melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool. Mix together the icing sugar, orange zest and two tablespoons water. Drizzle the icing over the cooled buns and allow to set before serving. Place the flour and salt into a large mixing bowl and stir until thoroughly combined. Make a well in the centre of the flour and pour in the yeast. Place the flour and salt into a large mixing bowl and stir until thoroughly combined. Make a well in the centre of the flour and pour in the yeast. Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the egg and stir thoroughly until the contents of the bowl come together as a soft dough. Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the egg and stir thoroughly until the contents of the bowl come together as a soft dough. Tip the dough onto a lightly floured work surface and knead well for five minutes, until the dough is smooth and elastic. Tip the dough onto a lightly floured work surface and knead well for five minutes, until the dough is smooth and elastic. Place the dough into an oiled bowl and leave to rise, covered with a damp tea towel, for one hour or until doubled in size. Place the dough into an oiled bowl and leave to rise, covered with a damp tea towel, for one hour or until doubled in size. Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm/12x8in. Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm/12x8in. Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon and dried fruit. Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon and dried fruit. Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. With a sharp knife cut into thick rounds - about 4cm/1¾in. Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. With a sharp knife cut into thick rounds - about 4cm/1¾in. Grease a deep roasting tin or baking tray thoroughly with butter. Grease a deep roasting tin or baking tray thoroughly with butter. Place the buns, cut side up, into the greased baking tray leaving about 1cm/½in of space between each one. You want them to be close enough so that when they rise further and then bake, they will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge. Place the buns, cut side up, into the greased baking tray leaving about 1cm/½in of space between each one. You want them to be close enough so that when they rise further and then bake, they will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge. Leave to rise for about 30 minutes in a warm place. Leave to rise for about 30 minutes in a warm place. Preheat oven to 190C/170C Fan/Gas 5. Preheat oven to 190C/170C Fan/Gas 5. When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are getting too brown. When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are getting too brown. Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack. Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack. Melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool. Melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool. Mix together the icing sugar, orange zest and two tablespoons water. Drizzle the icing over the cooled buns and allow to set before serving. Mix together the icing sugar, orange zest and two tablespoons water. Drizzle the icing over the cooled buns and allow to set before serving. | {
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"title": "Paul Hollywood's Chelsea buns recipe",
"content": "Place the flour and salt into a large mixing bowl and stir until thoroughly combined. Make a well in the centre of the flour and pour in the yeast. Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the egg and stir thoroughly until the contents of the bowl come together as a soft dough.Tip the dough onto a lightly floured work surface and knead well for five minutes, until the dough is smooth and elastic.Place the dough into an oiled bowl and leave to rise, covered with a damp tea towel, for one hour or until doubled in size. Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm/12x8in.Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon and dried fruit.Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. With a sharp knife cut into thick rounds - about 4cm/1¾in.Grease a deep roasting tin or baking tray thoroughly with butter.Place the buns, cut side up, into the greased baking tray leaving about 1cm/½in of space between each one. You want them to be close enough so that when they rise further and then bake, they will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge.Leave to rise for about 30 minutes in a warm place. Preheat oven to 190C/170C Fan/Gas 5. When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are getting too brown.Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack.Melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool. Mix together the icing sugar, orange zest and two tablespoons water. Drizzle the icing over the cooled buns and allow to set before serving. Place the flour and salt into a large mixing bowl and stir until thoroughly combined. Make a well in the centre of the flour and pour in the yeast. Place the flour and salt into a large mixing bowl and stir until thoroughly combined. Make a well in the centre of the flour and pour in the yeast. Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the egg and stir thoroughly until the contents of the bowl come together as a soft dough. Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the egg and stir thoroughly until the contents of the bowl come together as a soft dough. Tip the dough onto a lightly floured work surface and knead well for five minutes, until the dough is smooth and elastic. Tip the dough onto a lightly floured work surface and knead well for five minutes, until the dough is smooth and elastic. Place the dough into an oiled bowl and leave to rise, covered with a damp tea towel, for one hour or until doubled in size. Place the dough into an oiled bowl and leave to rise, covered with a damp tea towel, for one hour or until doubled in size. Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm/12x8in. Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm/12x8in. Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon and dried fruit. Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon and dried fruit. Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. With a sharp knife cut into thick rounds - about 4cm/1¾in. Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. With a sharp knife cut into thick rounds - about 4cm/1¾in. Grease a deep roasting tin or baking tray thoroughly with butter. Grease a deep roasting tin or baking tray thoroughly with butter. Place the buns, cut side up, into the greased baking tray leaving about 1cm/½in of space between each one. You want them to be close enough so that when they rise further and then bake, they will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge. Place the buns, cut side up, into the greased baking tray leaving about 1cm/½in of space between each one. You want them to be close enough so that when they rise further and then bake, they will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge. Leave to rise for about 30 minutes in a warm place. Leave to rise for about 30 minutes in a warm place. Preheat oven to 190C/170C Fan/Gas 5. Preheat oven to 190C/170C Fan/Gas 5. When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are getting too brown. When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are getting too brown. Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack. Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack. Melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool. Melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool. Mix together the icing sugar, orange zest and two tablespoons water. Drizzle the icing over the cooled buns and allow to set before serving. Mix together the icing sugar, orange zest and two tablespoons water. Drizzle the icing over the cooled buns and allow to set before serving."
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} | d4547160fad2a199d60c19d3c18932eca9196305ab16be5099da0fe7723b3f17 | Vegetable balti recipe
An average of 4.1 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_balti_33565_16x9.jpg Turn a few vegetables into a knockout mid-week meal by making your own curry paste for this easy vegetable balti. The paste makes enough for 4 curries for 4 people, store the rest in an airtight jar in the fridge or freeze until needed. Each serving provides 432 kcal, 15g protein, 83g carbohydrate (of which 14g sugars), 3g fat (of which 0.5g saturates), 9g fibre and 0.3g salt. 12 garlic cloves, lightly crushed3 x 5cm/2in pieces fresh root ginger, peeled and roughly chopped8 red chillies, roughly chopped (use less if you don't like it too spicy)3 tbsp ground cumin3 tbsp ground coriander1 tbsp ground cinnamon3 tbsp garam masala3 tbsp tomato purée 12 garlic cloves, lightly crushed 3 x 5cm/2in pieces fresh root ginger, peeled and roughly chopped 8 red chillies, roughly chopped (use less if you don't like it too spicy) 3 tbsp ground cumin 3 tbsp ground coriander 1 tbsp ground cinnamon 3 tbsp garam masala 3 tbsp tomato purée 1 tsp vegetable oil1 onion, thinly sliced300g/10½oz long-grain rice, such as basmati, rinsed, to serve½ small cauliflower head, cut into medium florets, root thickly sliced½ small butternut squash, peeled and cut into 2cm/1in chunks1 courgette, cut into 2cm/1in-thick slices2 peppers, seeds removed, cut into large chunks400g tin chopped tomatoes1 reduced salt vegetable stock cube, crumbled160g/5½oz frozen peas1 lime, finely grated zest and juicesalt and freshly ground black pepper2 tbsp roughly chopped fresh coriander, to garnish 1 tsp vegetable oil 1 onion, thinly sliced 300g/10½oz long-grain rice, such as basmati, rinsed, to serve ½ small cauliflower head, cut into medium florets, root thickly sliced ½ small butternut squash, peeled and cut into 2cm/1in chunks 1 courgette, cut into 2cm/1in-thick slices 2 peppers, seeds removed, cut into large chunks 400g tin chopped tomatoes 1 reduced salt vegetable stock cube, crumbled 160g/5½oz frozen peas 1 lime, finely grated zest and juice salt and freshly ground black pepper 2 tbsp roughly chopped fresh coriander, to garnish Method To make the paste, blend the ingredients together in a food processor with 125ml/4fl oz water. Use one quarter in this recipe and decant the rest into ice-cube trays or small sealable containers to freeze. To make the balti, heat the oil in a wok, saucepan or karahi pan over a medium heat. Add the onion and fry for 3 –4 minutes, or until just softening. Meanwhile, place the rice in a lidded saucepan with 600ml/21fl oz water, stir well, then bring to the boil. Turn the heat down as low as it will go, cover with a lid and cook for 15 minutes, then remove from the heat and leave to stand with the lid on until the balti is ready. Add a quarter of the balti paste to the onions and cook for 2–3 minutes. Add the cauliflower, squash, courgettes and peppers and stir well. Add the tomatoes, then refill the tin with cold water and add that to the pan with the crumbled stock cube. Simmer over a medium heat for 15–20 minutes, or until the vegetables are tender. Stir in the peas and cook for 2 minutes. Season with the lime zest and juice, salt and black pepper. Divide the rice between serving plates and spoon the balti alongside. Scatter with coriander and serve. To make the paste, blend the ingredients together in a food processor with 125ml/4fl oz water. Use one quarter in this recipe and decant the rest into ice-cube trays or small sealable containers to freeze. To make the paste, blend the ingredients together in a food processor with 125ml/4fl oz water. Use one quarter in this recipe and decant the rest into ice-cube trays or small sealable containers to freeze. To make the balti, heat the oil in a wok, saucepan or karahi pan over a medium heat. Add the onion and fry for 3 –4 minutes, or until just softening. To make the balti, heat the oil in a wok, saucepan or karahi pan over a medium heat. Add the onion and fry for 3 –4 minutes, or until just softening. Meanwhile, place the rice in a lidded saucepan with 600ml/21fl oz water, stir well, then bring to the boil. Turn the heat down as low as it will go, cover with a lid and cook for 15 minutes, then remove from the heat and leave to stand with the lid on until the balti is ready. Meanwhile, place the rice in a lidded saucepan with 600ml/21fl oz water, stir well, then bring to the boil. Turn the heat down as low as it will go, cover with a lid and cook for 15 minutes, then remove from the heat and leave to stand with the lid on until the balti is ready. Add a quarter of the balti paste to the onions and cook for 2–3 minutes. Add the cauliflower, squash, courgettes and peppers and stir well. Add the tomatoes, then refill the tin with cold water and add that to the pan with the crumbled stock cube. Simmer over a medium heat for 15–20 minutes, or until the vegetables are tender. Add a quarter of the balti paste to the onions and cook for 2–3 minutes. Add the cauliflower, squash, courgettes and peppers and stir well. Add the tomatoes, then refill the tin with cold water and add that to the pan with the crumbled stock cube. Simmer over a medium heat for 15–20 minutes, or until the vegetables are tender. Stir in the peas and cook for 2 minutes. Season with the lime zest and juice, salt and black pepper. Stir in the peas and cook for 2 minutes. Season with the lime zest and juice, salt and black pepper. Divide the rice between serving plates and spoon the balti alongside. Scatter with coriander and serve. Divide the rice between serving plates and spoon the balti alongside. Scatter with coriander and serve. Recipe tips You can use this paste for a variety of curries – add 400ml/14fl oz coconut milk instead of the water, or add chicken instead of the vegetables, or finish it with a little cream. | {
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"title": "Vegetable balti recipe",
"content": "An average of 4.1 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_balti_33565_16x9.jpg Turn a few vegetables into a knockout mid-week meal by making your own curry paste for this easy vegetable balti. The paste makes enough for 4 curries for 4 people, store the rest in an airtight jar in the fridge or freeze until needed. Each serving provides 432 kcal, 15g protein, 83g carbohydrate (of which 14g sugars), 3g fat (of which 0.5g saturates), 9g fibre and 0.3g salt. 12 garlic cloves, lightly crushed3 x 5cm/2in pieces fresh root ginger, peeled and roughly chopped8 red chillies, roughly chopped (use less if you don't like it too spicy)3 tbsp ground cumin3 tbsp ground coriander1 tbsp ground cinnamon3 tbsp garam masala3 tbsp tomato purée 12 garlic cloves, lightly crushed 3 x 5cm/2in pieces fresh root ginger, peeled and roughly chopped 8 red chillies, roughly chopped (use less if you don't like it too spicy) 3 tbsp ground cumin 3 tbsp ground coriander 1 tbsp ground cinnamon 3 tbsp garam masala 3 tbsp tomato purée 1 tsp vegetable oil1 onion, thinly sliced300g/10½oz long-grain rice, such as basmati, rinsed, to serve½ small cauliflower head, cut into medium florets, root thickly sliced½ small butternut squash, peeled and cut into 2cm/1in chunks1 courgette, cut into 2cm/1in-thick slices2 peppers, seeds removed, cut into large chunks400g tin chopped tomatoes1 reduced salt vegetable stock cube, crumbled160g/5½oz frozen peas1 lime, finely grated zest and juicesalt and freshly ground black pepper2 tbsp roughly chopped fresh coriander, to garnish 1 tsp vegetable oil 1 onion, thinly sliced 300g/10½oz long-grain rice, such as basmati, rinsed, to serve ½ small cauliflower head, cut into medium florets, root thickly sliced ½ small butternut squash, peeled and cut into 2cm/1in chunks 1 courgette, cut into 2cm/1in-thick slices 2 peppers, seeds removed, cut into large chunks 400g tin chopped tomatoes 1 reduced salt vegetable stock cube, crumbled 160g/5½oz frozen peas 1 lime, finely grated zest and juice salt and freshly ground black pepper 2 tbsp roughly chopped fresh coriander, to garnish Method To make the paste, blend the ingredients together in a food processor with 125ml/4fl oz water. Use one quarter in this recipe and decant the rest into ice-cube trays or small sealable containers to freeze. To make the balti, heat the oil in a wok, saucepan or karahi pan over a medium heat. Add the onion and fry for 3 –4 minutes, or until just softening. Meanwhile, place the rice in a lidded saucepan with 600ml/21fl oz water, stir well, then bring to the boil. Turn the heat down as low as it will go, cover with a lid and cook for 15 minutes, then remove from the heat and leave to stand with the lid on until the balti is ready. Add a quarter of the balti paste to the onions and cook for 2–3 minutes. Add the cauliflower, squash, courgettes and peppers and stir well. Add the tomatoes, then refill the tin with cold water and add that to the pan with the crumbled stock cube. Simmer over a medium heat for 15–20 minutes, or until the vegetables are tender. Stir in the peas and cook for 2 minutes. Season with the lime zest and juice, salt and black pepper. Divide the rice between serving plates and spoon the balti alongside. Scatter with coriander and serve. To make the paste, blend the ingredients together in a food processor with 125ml/4fl oz water. Use one quarter in this recipe and decant the rest into ice-cube trays or small sealable containers to freeze. To make the paste, blend the ingredients together in a food processor with 125ml/4fl oz water. Use one quarter in this recipe and decant the rest into ice-cube trays or small sealable containers to freeze. To make the balti, heat the oil in a wok, saucepan or karahi pan over a medium heat. Add the onion and fry for 3 –4 minutes, or until just softening. To make the balti, heat the oil in a wok, saucepan or karahi pan over a medium heat. Add the onion and fry for 3 –4 minutes, or until just softening. Meanwhile, place the rice in a lidded saucepan with 600ml/21fl oz water, stir well, then bring to the boil. Turn the heat down as low as it will go, cover with a lid and cook for 15 minutes, then remove from the heat and leave to stand with the lid on until the balti is ready. Meanwhile, place the rice in a lidded saucepan with 600ml/21fl oz water, stir well, then bring to the boil. Turn the heat down as low as it will go, cover with a lid and cook for 15 minutes, then remove from the heat and leave to stand with the lid on until the balti is ready. Add a quarter of the balti paste to the onions and cook for 2–3 minutes. Add the cauliflower, squash, courgettes and peppers and stir well. Add the tomatoes, then refill the tin with cold water and add that to the pan with the crumbled stock cube. Simmer over a medium heat for 15–20 minutes, or until the vegetables are tender. Add a quarter of the balti paste to the onions and cook for 2–3 minutes. Add the cauliflower, squash, courgettes and peppers and stir well. Add the tomatoes, then refill the tin with cold water and add that to the pan with the crumbled stock cube. Simmer over a medium heat for 15–20 minutes, or until the vegetables are tender. Stir in the peas and cook for 2 minutes. Season with the lime zest and juice, salt and black pepper. Stir in the peas and cook for 2 minutes. Season with the lime zest and juice, salt and black pepper. Divide the rice between serving plates and spoon the balti alongside. Scatter with coriander and serve. Divide the rice between serving plates and spoon the balti alongside. Scatter with coriander and serve. Recipe tips You can use this paste for a variety of curries – add 400ml/14fl oz coconut milk instead of the water, or add chicken instead of the vegetables, or finish it with a little cream."
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} | 695b5d4749ae30017948109b66871b0141ec9d203acd1960bda610bbfb45c3d2 | Rick Stein's Cornish saffron buns recipe
An average of 4.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cornish_saffron_buns_63051_16x9.jpg Rich yeast buns, with a vivid yellow colour, can be found in most Cornish bakeries. Serve warm with salted butter or, of course, lashings of clotted cream. 300ml/½ pint whole milk0.4g saffron strands 90g/3¼oz clotted cream50g/1¾oz butter, at room temperature550g/1lb 4oz strong white bread flour, sifted1¼ tsp fine sea salt50g/1¾oz golden caster sugar, plus an extra 50g/1¾oz for the glaze7g sachet fast-acting dried yeast70g/2½oz raisins30g/1oz chopped mixed peel 300ml/½ pint whole milk 0.4g saffron strands 90g/3¼oz clotted cream 50g/1¾oz butter, at room temperature 550g/1lb 4oz strong white bread flour, sifted 1¼ tsp fine sea salt 50g/1¾oz golden caster sugar, plus an extra 50g/1¾oz for the glaze 7g sachet fast-acting dried yeast 70g/2½oz raisins 30g/1oz chopped mixed peel Method Heat the milk in a saucepan to almost boiling point. Remove from the heat and lightly crumble the saffron threads between your fingers into the milk, then stir. Stir in the clotted cream and butter until fully melted. Set aside to infuse for 15–20 minutes or until the mixture is about blood temperature and a golden yellow colour.Combine the sifted flour, salt, sugar and yeast in the bowl of a food mixer fitted with a dough hook. Make a well in the centre and add the warm milk mixture. Stir to combine. Knead on a slow speed for about 5 minutes. Add the raisins and mixed peel and continue to knead for a further 5 minutes until the dough feels springy and elastic. It should bounce back when pressed with a finger. Cover the bowl with cling film or a clean tea towel and leave to rise in a warm place for about 45–60 minutes, or until doubled in size. (Alternatively combine all the ingredients – except the raisins and peel – in a bowl and add the warm milk mixture. Knead by hand briefly until you have a smooth dough, then add the dried fruit and knead for a further 6–8 minutes until smooth and elastic). When risen, turn the dough out onto a floured board and knock it back (knock the air out of the dough) and knead for a couple of minutes. Divide the dough into 8–10 even pieces and roll each into a ball. Arrange them on on a baking sheet, leaving some space between each. Cover with a tea towel or cling film and leave to rise again for about 25–30 minutes. Preheat the oven to 200C/180C Fan/Gas 6.Bake the buns for about 20 minutes until risen and golden. While the buns are in the oven, make the glaze. Dissolve the caster sugar in a pan with 3 tablespoons of water. Bring to the boil for about a minute to create a glossy syrup. Remove the buns from the oven and put on a wire rack. Brush the tops with the syrup and leave to cool a little. Serve warm with butter or clotted cream, or allow to cool and serve halved and toasted with butter. Heat the milk in a saucepan to almost boiling point. Remove from the heat and lightly crumble the saffron threads between your fingers into the milk, then stir. Stir in the clotted cream and butter until fully melted. Set aside to infuse for 15–20 minutes or until the mixture is about blood temperature and a golden yellow colour. Heat the milk in a saucepan to almost boiling point. Remove from the heat and lightly crumble the saffron threads between your fingers into the milk, then stir. Stir in the clotted cream and butter until fully melted. Set aside to infuse for 15–20 minutes or until the mixture is about blood temperature and a golden yellow colour. Combine the sifted flour, salt, sugar and yeast in the bowl of a food mixer fitted with a dough hook. Make a well in the centre and add the warm milk mixture. Stir to combine. Knead on a slow speed for about 5 minutes. Combine the sifted flour, salt, sugar and yeast in the bowl of a food mixer fitted with a dough hook. Make a well in the centre and add the warm milk mixture. Stir to combine. Knead on a slow speed for about 5 minutes. Add the raisins and mixed peel and continue to knead for a further 5 minutes until the dough feels springy and elastic. It should bounce back when pressed with a finger. Add the raisins and mixed peel and continue to knead for a further 5 minutes until the dough feels springy and elastic. It should bounce back when pressed with a finger. Cover the bowl with cling film or a clean tea towel and leave to rise in a warm place for about 45–60 minutes, or until doubled in size. (Alternatively combine all the ingredients – except the raisins and peel – in a bowl and add the warm milk mixture. Knead by hand briefly until you have a smooth dough, then add the dried fruit and knead for a further 6–8 minutes until smooth and elastic). Cover the bowl with cling film or a clean tea towel and leave to rise in a warm place for about 45–60 minutes, or until doubled in size. (Alternatively combine all the ingredients – except the raisins and peel – in a bowl and add the warm milk mixture. Knead by hand briefly until you have a smooth dough, then add the dried fruit and knead for a further 6–8 minutes until smooth and elastic). When risen, turn the dough out onto a floured board and knock it back (knock the air out of the dough) and knead for a couple of minutes. When risen, turn the dough out onto a floured board and knock it back (knock the air out of the dough) and knead for a couple of minutes. Divide the dough into 8–10 even pieces and roll each into a ball. Arrange them on on a baking sheet, leaving some space between each. Cover with a tea towel or cling film and leave to rise again for about 25–30 minutes. Divide the dough into 8–10 even pieces and roll each into a ball. Arrange them on on a baking sheet, leaving some space between each. Cover with a tea towel or cling film and leave to rise again for about 25–30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Bake the buns for about 20 minutes until risen and golden. Bake the buns for about 20 minutes until risen and golden. While the buns are in the oven, make the glaze. Dissolve the caster sugar in a pan with 3 tablespoons of water. Bring to the boil for about a minute to create a glossy syrup. While the buns are in the oven, make the glaze. Dissolve the caster sugar in a pan with 3 tablespoons of water. Bring to the boil for about a minute to create a glossy syrup. Remove the buns from the oven and put on a wire rack. Brush the tops with the syrup and leave to cool a little. Serve warm with butter or clotted cream, or allow to cool and serve halved and toasted with butter. Remove the buns from the oven and put on a wire rack. Brush the tops with the syrup and leave to cool a little. Serve warm with butter or clotted cream, or allow to cool and serve halved and toasted with butter. Recipe tips These buns can be frozen for up to a month. When ready to eat, refresh by reheating in a hot oven for a few minutes before serving. If you should have any buns left, slice and use to make a delicious bread and butter pudding. | {
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"url": "https://www.bbc.co.uk/food/recipes/cornish_saffron_buns_63051",
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"title": "Rick Stein's Cornish saffron buns recipe",
"content": "An average of 4.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cornish_saffron_buns_63051_16x9.jpg Rich yeast buns, with a vivid yellow colour, can be found in most Cornish bakeries. Serve warm with salted butter or, of course, lashings of clotted cream. 300ml/½ pint whole milk0.4g saffron strands 90g/3¼oz clotted cream50g/1¾oz butter, at room temperature550g/1lb 4oz strong white bread flour, sifted1¼ tsp fine sea salt50g/1¾oz golden caster sugar, plus an extra 50g/1¾oz for the glaze7g sachet fast-acting dried yeast70g/2½oz raisins30g/1oz chopped mixed peel 300ml/½ pint whole milk 0.4g saffron strands 90g/3¼oz clotted cream 50g/1¾oz butter, at room temperature 550g/1lb 4oz strong white bread flour, sifted 1¼ tsp fine sea salt 50g/1¾oz golden caster sugar, plus an extra 50g/1¾oz for the glaze 7g sachet fast-acting dried yeast 70g/2½oz raisins 30g/1oz chopped mixed peel Method Heat the milk in a saucepan to almost boiling point. Remove from the heat and lightly crumble the saffron threads between your fingers into the milk, then stir. Stir in the clotted cream and butter until fully melted. Set aside to infuse for 15–20 minutes or until the mixture is about blood temperature and a golden yellow colour.Combine the sifted flour, salt, sugar and yeast in the bowl of a food mixer fitted with a dough hook. Make a well in the centre and add the warm milk mixture. Stir to combine. Knead on a slow speed for about 5 minutes. Add the raisins and mixed peel and continue to knead for a further 5 minutes until the dough feels springy and elastic. It should bounce back when pressed with a finger. Cover the bowl with cling film or a clean tea towel and leave to rise in a warm place for about 45–60 minutes, or until doubled in size. (Alternatively combine all the ingredients – except the raisins and peel – in a bowl and add the warm milk mixture. Knead by hand briefly until you have a smooth dough, then add the dried fruit and knead for a further 6–8 minutes until smooth and elastic). When risen, turn the dough out onto a floured board and knock it back (knock the air out of the dough) and knead for a couple of minutes. Divide the dough into 8–10 even pieces and roll each into a ball. Arrange them on on a baking sheet, leaving some space between each. Cover with a tea towel or cling film and leave to rise again for about 25–30 minutes. Preheat the oven to 200C/180C Fan/Gas 6.Bake the buns for about 20 minutes until risen and golden. While the buns are in the oven, make the glaze. Dissolve the caster sugar in a pan with 3 tablespoons of water. Bring to the boil for about a minute to create a glossy syrup. Remove the buns from the oven and put on a wire rack. Brush the tops with the syrup and leave to cool a little. Serve warm with butter or clotted cream, or allow to cool and serve halved and toasted with butter. Heat the milk in a saucepan to almost boiling point. Remove from the heat and lightly crumble the saffron threads between your fingers into the milk, then stir. Stir in the clotted cream and butter until fully melted. Set aside to infuse for 15–20 minutes or until the mixture is about blood temperature and a golden yellow colour. Heat the milk in a saucepan to almost boiling point. Remove from the heat and lightly crumble the saffron threads between your fingers into the milk, then stir. Stir in the clotted cream and butter until fully melted. Set aside to infuse for 15–20 minutes or until the mixture is about blood temperature and a golden yellow colour. Combine the sifted flour, salt, sugar and yeast in the bowl of a food mixer fitted with a dough hook. Make a well in the centre and add the warm milk mixture. Stir to combine. Knead on a slow speed for about 5 minutes. Combine the sifted flour, salt, sugar and yeast in the bowl of a food mixer fitted with a dough hook. Make a well in the centre and add the warm milk mixture. Stir to combine. Knead on a slow speed for about 5 minutes. Add the raisins and mixed peel and continue to knead for a further 5 minutes until the dough feels springy and elastic. It should bounce back when pressed with a finger. Add the raisins and mixed peel and continue to knead for a further 5 minutes until the dough feels springy and elastic. It should bounce back when pressed with a finger. Cover the bowl with cling film or a clean tea towel and leave to rise in a warm place for about 45–60 minutes, or until doubled in size. (Alternatively combine all the ingredients – except the raisins and peel – in a bowl and add the warm milk mixture. Knead by hand briefly until you have a smooth dough, then add the dried fruit and knead for a further 6–8 minutes until smooth and elastic). Cover the bowl with cling film or a clean tea towel and leave to rise in a warm place for about 45–60 minutes, or until doubled in size. (Alternatively combine all the ingredients – except the raisins and peel – in a bowl and add the warm milk mixture. Knead by hand briefly until you have a smooth dough, then add the dried fruit and knead for a further 6–8 minutes until smooth and elastic). When risen, turn the dough out onto a floured board and knock it back (knock the air out of the dough) and knead for a couple of minutes. When risen, turn the dough out onto a floured board and knock it back (knock the air out of the dough) and knead for a couple of minutes. Divide the dough into 8–10 even pieces and roll each into a ball. Arrange them on on a baking sheet, leaving some space between each. Cover with a tea towel or cling film and leave to rise again for about 25–30 minutes. Divide the dough into 8–10 even pieces and roll each into a ball. Arrange them on on a baking sheet, leaving some space between each. Cover with a tea towel or cling film and leave to rise again for about 25–30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Bake the buns for about 20 minutes until risen and golden. Bake the buns for about 20 minutes until risen and golden. While the buns are in the oven, make the glaze. Dissolve the caster sugar in a pan with 3 tablespoons of water. Bring to the boil for about a minute to create a glossy syrup. While the buns are in the oven, make the glaze. Dissolve the caster sugar in a pan with 3 tablespoons of water. Bring to the boil for about a minute to create a glossy syrup. Remove the buns from the oven and put on a wire rack. Brush the tops with the syrup and leave to cool a little. Serve warm with butter or clotted cream, or allow to cool and serve halved and toasted with butter. Remove the buns from the oven and put on a wire rack. Brush the tops with the syrup and leave to cool a little. Serve warm with butter or clotted cream, or allow to cool and serve halved and toasted with butter. Recipe tips These buns can be frozen for up to a month. When ready to eat, refresh by reheating in a hot oven for a few minutes before serving. If you should have any buns left, slice and use to make a delicious bread and butter pudding."
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} | 9035961b54139890dd1c1aa0243d62796307f36743077d5f52c5de75eb500c1b | Manchester tart recipe
An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/manchestertart_91315_16x9.jpg The Manchester tart is an easy custard and fruit tart adorned with toasty coconut. Fresh raspberries elevate it to a dinner party pudding. butter, for greasing500g/1lb 2oz ready-made shortcrust pastryplain flour, for dusting200g/7oz raspberry jam 3 tbsp desiccated coconut, plus 3 tbsp desiccated coconut, toasted in a dry frying pan until golden-brown, to serve300g/11oz fresh raspberries500ml/17fl oz full-fat milk1 vanilla pod, split, seeds scraped out with a knife5 free-range egg yolks125g/4½oz caster sugar 4 heaped tbsp cornflour2 tbsp icing sugar, for dusting400ml/14floz double cream, whipped until soft peaks form when the whisk is removed butter, for greasing 500g/1lb 2oz ready-made shortcrust pastry plain flour, for dusting 200g/7oz raspberry jam 3 tbsp desiccated coconut, plus 3 tbsp desiccated coconut, toasted in a dry frying pan until golden-brown, to serve 300g/11oz fresh raspberries 500ml/17fl oz full-fat milk 1 vanilla pod, split, seeds scraped out with a knife 5 free-range egg yolks 125g/4½oz caster sugar 4 heaped tbsp cornflour 2 tbsp icing sugar, for dusting 400ml/14floz double cream, whipped until soft peaks form when the whisk is removed Method Preheat the oven to 200C/400F/Gas 6. Grease a 24cm/10in tart tin with butter.Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Line the prepared tart tin with the pastry. Prick the pastry several times with a fork, then chill in the fridge for 30 minutes.When the pastry case has rested, place a sheet of baking parchment into it and half-fill with baking beans. Transfer the pastry case to the oven and bake for 15 minutes, or until pale golden-brown. Remove the baking parchment and baking beans and return the pastry case to the oven for a further 4-5 minutes, or until pale golden-brown.Spread the raspberry jam onto the pastry base in an even layer. Sprinkle over the three tablespoons of non-toasted desiccated coconut and half of the fresh raspberries. Set the pastry base aside.Bring the milk, vanilla pod and vanilla seeds to the boil in a pan, then reduce the heat to a simmer and simmer for 1-2 minutes. Remove the vanilla pod (it can be cleaned thoroughly and reused in another recipe). In a bowl, beat together the egg yolks and sugar until well combined.Pour the hot milk and vanilla mixture over the egg and sugar mixture, whisking continuously, until the mixture is smooth and well combined. Return the mixture to the pan over a medium heat. Whisk in the cornflour, a tablespoon at a time, until well combined, then heat, stirring continuously until the mixture is thick enough to coat the back of the spoon. Transfer the custard mixture to a clean bowl and dust with the icing sugar (this prevents a skin from forming on the surface of the custard). Set aside to cool, then chill in the fridge for 30 minutes.Whisk the whipped double cream into the chilled custard mixture until well combined.Spoon the custard and cream mixture into the pastry case in an even layer. Sprinkle over the remaining fresh raspberries. To serve, sprinkle over the toasted coconut. Serve immediately. Preheat the oven to 200C/400F/Gas 6. Grease a 24cm/10in tart tin with butter. Preheat the oven to 200C/400F/Gas 6. Grease a 24cm/10in tart tin with butter. Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Line the prepared tart tin with the pastry. Prick the pastry several times with a fork, then chill in the fridge for 30 minutes. Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Line the prepared tart tin with the pastry. Prick the pastry several times with a fork, then chill in the fridge for 30 minutes. When the pastry case has rested, place a sheet of baking parchment into it and half-fill with baking beans. Transfer the pastry case to the oven and bake for 15 minutes, or until pale golden-brown. When the pastry case has rested, place a sheet of baking parchment into it and half-fill with baking beans. Transfer the pastry case to the oven and bake for 15 minutes, or until pale golden-brown. Remove the baking parchment and baking beans and return the pastry case to the oven for a further 4-5 minutes, or until pale golden-brown. Remove the baking parchment and baking beans and return the pastry case to the oven for a further 4-5 minutes, or until pale golden-brown. Spread the raspberry jam onto the pastry base in an even layer. Sprinkle over the three tablespoons of non-toasted desiccated coconut and half of the fresh raspberries. Set the pastry base aside. Spread the raspberry jam onto the pastry base in an even layer. Sprinkle over the three tablespoons of non-toasted desiccated coconut and half of the fresh raspberries. Set the pastry base aside. Bring the milk, vanilla pod and vanilla seeds to the boil in a pan, then reduce the heat to a simmer and simmer for 1-2 minutes. Remove the vanilla pod (it can be cleaned thoroughly and reused in another recipe). Bring the milk, vanilla pod and vanilla seeds to the boil in a pan, then reduce the heat to a simmer and simmer for 1-2 minutes. Remove the vanilla pod (it can be cleaned thoroughly and reused in another recipe). In a bowl, beat together the egg yolks and sugar until well combined. In a bowl, beat together the egg yolks and sugar until well combined. Pour the hot milk and vanilla mixture over the egg and sugar mixture, whisking continuously, until the mixture is smooth and well combined. Return the mixture to the pan over a medium heat. Whisk in the cornflour, a tablespoon at a time, until well combined, then heat, stirring continuously until the mixture is thick enough to coat the back of the spoon. Pour the hot milk and vanilla mixture over the egg and sugar mixture, whisking continuously, until the mixture is smooth and well combined. Return the mixture to the pan over a medium heat. Whisk in the cornflour, a tablespoon at a time, until well combined, then heat, stirring continuously until the mixture is thick enough to coat the back of the spoon. Transfer the custard mixture to a clean bowl and dust with the icing sugar (this prevents a skin from forming on the surface of the custard). Set aside to cool, then chill in the fridge for 30 minutes. Transfer the custard mixture to a clean bowl and dust with the icing sugar (this prevents a skin from forming on the surface of the custard). Set aside to cool, then chill in the fridge for 30 minutes. Whisk the whipped double cream into the chilled custard mixture until well combined. Whisk the whipped double cream into the chilled custard mixture until well combined. Spoon the custard and cream mixture into the pastry case in an even layer. Sprinkle over the remaining fresh raspberries. To serve, sprinkle over the toasted coconut. Serve immediately. Spoon the custard and cream mixture into the pastry case in an even layer. Sprinkle over the remaining fresh raspberries. To serve, sprinkle over the toasted coconut. Serve immediately. | {
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"title": "Manchester tart recipe",
"content": "An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/manchestertart_91315_16x9.jpg The Manchester tart is an easy custard and fruit tart adorned with toasty coconut. Fresh raspberries elevate it to a dinner party pudding. butter, for greasing500g/1lb 2oz ready-made shortcrust pastryplain flour, for dusting200g/7oz raspberry jam 3 tbsp desiccated coconut, plus 3 tbsp desiccated coconut, toasted in a dry frying pan until golden-brown, to serve300g/11oz fresh raspberries500ml/17fl oz full-fat milk1 vanilla pod, split, seeds scraped out with a knife5 free-range egg yolks125g/4½oz caster sugar 4 heaped tbsp cornflour2 tbsp icing sugar, for dusting400ml/14floz double cream, whipped until soft peaks form when the whisk is removed butter, for greasing 500g/1lb 2oz ready-made shortcrust pastry plain flour, for dusting 200g/7oz raspberry jam 3 tbsp desiccated coconut, plus 3 tbsp desiccated coconut, toasted in a dry frying pan until golden-brown, to serve 300g/11oz fresh raspberries 500ml/17fl oz full-fat milk 1 vanilla pod, split, seeds scraped out with a knife 5 free-range egg yolks 125g/4½oz caster sugar 4 heaped tbsp cornflour 2 tbsp icing sugar, for dusting 400ml/14floz double cream, whipped until soft peaks form when the whisk is removed Method Preheat the oven to 200C/400F/Gas 6. Grease a 24cm/10in tart tin with butter.Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Line the prepared tart tin with the pastry. Prick the pastry several times with a fork, then chill in the fridge for 30 minutes.When the pastry case has rested, place a sheet of baking parchment into it and half-fill with baking beans. Transfer the pastry case to the oven and bake for 15 minutes, or until pale golden-brown. Remove the baking parchment and baking beans and return the pastry case to the oven for a further 4-5 minutes, or until pale golden-brown.Spread the raspberry jam onto the pastry base in an even layer. Sprinkle over the three tablespoons of non-toasted desiccated coconut and half of the fresh raspberries. Set the pastry base aside.Bring the milk, vanilla pod and vanilla seeds to the boil in a pan, then reduce the heat to a simmer and simmer for 1-2 minutes. Remove the vanilla pod (it can be cleaned thoroughly and reused in another recipe). In a bowl, beat together the egg yolks and sugar until well combined.Pour the hot milk and vanilla mixture over the egg and sugar mixture, whisking continuously, until the mixture is smooth and well combined. Return the mixture to the pan over a medium heat. Whisk in the cornflour, a tablespoon at a time, until well combined, then heat, stirring continuously until the mixture is thick enough to coat the back of the spoon. Transfer the custard mixture to a clean bowl and dust with the icing sugar (this prevents a skin from forming on the surface of the custard). Set aside to cool, then chill in the fridge for 30 minutes.Whisk the whipped double cream into the chilled custard mixture until well combined.Spoon the custard and cream mixture into the pastry case in an even layer. Sprinkle over the remaining fresh raspberries. To serve, sprinkle over the toasted coconut. Serve immediately. Preheat the oven to 200C/400F/Gas 6. Grease a 24cm/10in tart tin with butter. Preheat the oven to 200C/400F/Gas 6. Grease a 24cm/10in tart tin with butter. Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Line the prepared tart tin with the pastry. Prick the pastry several times with a fork, then chill in the fridge for 30 minutes. Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Line the prepared tart tin with the pastry. Prick the pastry several times with a fork, then chill in the fridge for 30 minutes. When the pastry case has rested, place a sheet of baking parchment into it and half-fill with baking beans. Transfer the pastry case to the oven and bake for 15 minutes, or until pale golden-brown. When the pastry case has rested, place a sheet of baking parchment into it and half-fill with baking beans. Transfer the pastry case to the oven and bake for 15 minutes, or until pale golden-brown. Remove the baking parchment and baking beans and return the pastry case to the oven for a further 4-5 minutes, or until pale golden-brown. Remove the baking parchment and baking beans and return the pastry case to the oven for a further 4-5 minutes, or until pale golden-brown. Spread the raspberry jam onto the pastry base in an even layer. Sprinkle over the three tablespoons of non-toasted desiccated coconut and half of the fresh raspberries. Set the pastry base aside. Spread the raspberry jam onto the pastry base in an even layer. Sprinkle over the three tablespoons of non-toasted desiccated coconut and half of the fresh raspberries. Set the pastry base aside. Bring the milk, vanilla pod and vanilla seeds to the boil in a pan, then reduce the heat to a simmer and simmer for 1-2 minutes. Remove the vanilla pod (it can be cleaned thoroughly and reused in another recipe). Bring the milk, vanilla pod and vanilla seeds to the boil in a pan, then reduce the heat to a simmer and simmer for 1-2 minutes. Remove the vanilla pod (it can be cleaned thoroughly and reused in another recipe). In a bowl, beat together the egg yolks and sugar until well combined. In a bowl, beat together the egg yolks and sugar until well combined. Pour the hot milk and vanilla mixture over the egg and sugar mixture, whisking continuously, until the mixture is smooth and well combined. Return the mixture to the pan over a medium heat. Whisk in the cornflour, a tablespoon at a time, until well combined, then heat, stirring continuously until the mixture is thick enough to coat the back of the spoon. Pour the hot milk and vanilla mixture over the egg and sugar mixture, whisking continuously, until the mixture is smooth and well combined. Return the mixture to the pan over a medium heat. Whisk in the cornflour, a tablespoon at a time, until well combined, then heat, stirring continuously until the mixture is thick enough to coat the back of the spoon. Transfer the custard mixture to a clean bowl and dust with the icing sugar (this prevents a skin from forming on the surface of the custard). Set aside to cool, then chill in the fridge for 30 minutes. Transfer the custard mixture to a clean bowl and dust with the icing sugar (this prevents a skin from forming on the surface of the custard). Set aside to cool, then chill in the fridge for 30 minutes. Whisk the whipped double cream into the chilled custard mixture until well combined. Whisk the whipped double cream into the chilled custard mixture until well combined. Spoon the custard and cream mixture into the pastry case in an even layer. Sprinkle over the remaining fresh raspberries. To serve, sprinkle over the toasted coconut. Serve immediately. Spoon the custard and cream mixture into the pastry case in an even layer. Sprinkle over the remaining fresh raspberries. To serve, sprinkle over the toasted coconut. Serve immediately."
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"$oid": "68bad116eb3bdbfd0cc00af2"
} | 0c085e365465b71c38d29440838ec6eef9d36aad76c7ec1125971213b2e93c4e | Mini Cornish pasties recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_cornish_pasties_99797_16x9.jpg This traditional hand-held pie gets a mini makeover just in time for your street party or picnic. 250g/9oz strong white bread flour60g/2¼oz lard 60g/2¼oz salted butter80–90ml/2½fl oz–3fl oz iced water1 free-range egg, beaten with 2 tsp milk, to glaze 250g/9oz strong white bread flour 60g/2¼oz lard 60g/2¼oz salted butter 80–90ml/2½fl oz–3fl oz iced water 1 free-range egg, beaten with 2 tsp milk, to glaze 125g/4½oz beef skirt steak, cut into small cubes100g/3½oz waxy potatoes, such as Charlotte, peeled and finely diced60g/2¼oz swede, peeled and finely diced60g/2¼oz onion, finely dicedsea salt and freshly ground black pepper 125g/4½oz beef skirt steak, cut into small cubes 100g/3½oz waxy potatoes, such as Charlotte, peeled and finely diced 60g/2¼oz swede, peeled and finely diced 60g/2¼oz onion, finely diced sea salt and freshly ground black pepper Method Combine the flour, lard and butter in a large bowl and gently rub together with your fingertips until the mixture resembles fine breadcrumbs. Gradually work in enough water to bring the mixture together to form a smooth dough. Turn out onto a clean work surface and knead into a smooth ball. Flatten out into a disc, wrap in cling film and put in the fridge for 2 hours until firm.Meanwhile, combine the ingredients for the filling in a bowl and season with salt and plenty of black pepper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Roll out the dough to the thickness of a pound coin and use a 10cm/4in cookie cutter to cut out 12 circles of pastry. Divide the mixture between the circles, fold the pastry in half, then crimp the edges to seal. Brush the pasties with the glaze, transfer to the lined baking sheets and bake for 30 minutes, or until golden. Combine the flour, lard and butter in a large bowl and gently rub together with your fingertips until the mixture resembles fine breadcrumbs. Gradually work in enough water to bring the mixture together to form a smooth dough. Combine the flour, lard and butter in a large bowl and gently rub together with your fingertips until the mixture resembles fine breadcrumbs. Gradually work in enough water to bring the mixture together to form a smooth dough. Turn out onto a clean work surface and knead into a smooth ball. Flatten out into a disc, wrap in cling film and put in the fridge for 2 hours until firm. Turn out onto a clean work surface and knead into a smooth ball. Flatten out into a disc, wrap in cling film and put in the fridge for 2 hours until firm. Meanwhile, combine the ingredients for the filling in a bowl and season with salt and plenty of black pepper. Meanwhile, combine the ingredients for the filling in a bowl and season with salt and plenty of black pepper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Roll out the dough to the thickness of a pound coin and use a 10cm/4in cookie cutter to cut out 12 circles of pastry. Divide the mixture between the circles, fold the pastry in half, then crimp the edges to seal. Brush the pasties with the glaze, transfer to the lined baking sheets and bake for 30 minutes, or until golden. Roll out the dough to the thickness of a pound coin and use a 10cm/4in cookie cutter to cut out 12 circles of pastry. Divide the mixture between the circles, fold the pastry in half, then crimp the edges to seal. Brush the pasties with the glaze, transfer to the lined baking sheets and bake for 30 minutes, or until golden. | {
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"title": "Mini Cornish pasties 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/mini_cornish_pasties_99797_16x9.jpg This traditional hand-held pie gets a mini makeover just in time for your street party or picnic. 250g/9oz strong white bread flour60g/2¼oz lard 60g/2¼oz salted butter80–90ml/2½fl oz–3fl oz iced water1 free-range egg, beaten with 2 tsp milk, to glaze 250g/9oz strong white bread flour 60g/2¼oz lard 60g/2¼oz salted butter 80–90ml/2½fl oz–3fl oz iced water 1 free-range egg, beaten with 2 tsp milk, to glaze 125g/4½oz beef skirt steak, cut into small cubes100g/3½oz waxy potatoes, such as Charlotte, peeled and finely diced60g/2¼oz swede, peeled and finely diced60g/2¼oz onion, finely dicedsea salt and freshly ground black pepper 125g/4½oz beef skirt steak, cut into small cubes 100g/3½oz waxy potatoes, such as Charlotte, peeled and finely diced 60g/2¼oz swede, peeled and finely diced 60g/2¼oz onion, finely diced sea salt and freshly ground black pepper Method Combine the flour, lard and butter in a large bowl and gently rub together with your fingertips until the mixture resembles fine breadcrumbs. Gradually work in enough water to bring the mixture together to form a smooth dough. Turn out onto a clean work surface and knead into a smooth ball. Flatten out into a disc, wrap in cling film and put in the fridge for 2 hours until firm.Meanwhile, combine the ingredients for the filling in a bowl and season with salt and plenty of black pepper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Roll out the dough to the thickness of a pound coin and use a 10cm/4in cookie cutter to cut out 12 circles of pastry. Divide the mixture between the circles, fold the pastry in half, then crimp the edges to seal. Brush the pasties with the glaze, transfer to the lined baking sheets and bake for 30 minutes, or until golden. Combine the flour, lard and butter in a large bowl and gently rub together with your fingertips until the mixture resembles fine breadcrumbs. Gradually work in enough water to bring the mixture together to form a smooth dough. Combine the flour, lard and butter in a large bowl and gently rub together with your fingertips until the mixture resembles fine breadcrumbs. Gradually work in enough water to bring the mixture together to form a smooth dough. Turn out onto a clean work surface and knead into a smooth ball. Flatten out into a disc, wrap in cling film and put in the fridge for 2 hours until firm. Turn out onto a clean work surface and knead into a smooth ball. Flatten out into a disc, wrap in cling film and put in the fridge for 2 hours until firm. Meanwhile, combine the ingredients for the filling in a bowl and season with salt and plenty of black pepper. Meanwhile, combine the ingredients for the filling in a bowl and season with salt and plenty of black pepper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Roll out the dough to the thickness of a pound coin and use a 10cm/4in cookie cutter to cut out 12 circles of pastry. Divide the mixture between the circles, fold the pastry in half, then crimp the edges to seal. Brush the pasties with the glaze, transfer to the lined baking sheets and bake for 30 minutes, or until golden. Roll out the dough to the thickness of a pound coin and use a 10cm/4in cookie cutter to cut out 12 circles of pastry. Divide the mixture between the circles, fold the pastry in half, then crimp the edges to seal. Brush the pasties with the glaze, transfer to the lined baking sheets and bake for 30 minutes, or until golden."
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"$oid": "68bad117eb3bdbfd0cc00af3"
} | 3e5b219a66c7c85a82e06718253c2defc0e97beffedc9e3649a48be471a04d08 | Chicken parmo recipe
An average of 2.8 out of 5 stars from 92 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_parmo_08987_16x9.jpg Here’s an easy, homemade chicken parmo recipe that's a Teesside classic. Put tomato sauce on the bottom to keep the chicken nice and juicy. 4 chicken breasts, butterflied and slightly flattened100g/3½oz plain flour2 free-range eggs, beaten75g/2½oz Parmesan, grated75g/2½oz breadcrumbs1 tsp dried oreganofew basil leaves, finely choppedsalt and freshly ground black pepper 4 chicken breasts, butterflied and slightly flattened 100g/3½oz plain flour 2 free-range eggs, beaten 75g/2½oz Parmesan, grated 75g/2½oz breadcrumbs 1 tsp dried oregano few basil leaves, finely chopped salt and freshly ground black pepper 1 tbsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped100ml/3½fl oz red wine1 tsp dried oregano1 x 400g/14oz tin chopped tomatoes (or fresh equivalent)pinch sugar (optional)salt and freshly ground black pepper 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 100ml/3½fl oz red wine 1 tsp dried oregano 1 x 400g/14oz tin chopped tomatoes (or fresh equivalent) pinch sugar (optional) salt and freshly ground black pepper 1 garlic clove1 tsp olive oil2 balls mozzarella, slicedhandful fresh basil leaves 1 garlic clove 1 tsp olive oil 2 balls mozzarella, sliced handful fresh basil leaves Method Preheat the oven to 200C/180C Fan/Gas 6. Season the chicken with salt and pepper. Season the flour and place on one plate, put the beaten eggs on another and mix the breadcrumbs, Parmesan and herbs on a third plate. Dip each chicken piece in the flour, then dust off any excess and drop into the egg. Finally coat in the breadcrumb and parmesan mixture, pressing it into the chicken firmly. Arrange the chicken on a baking tray and drizzle with a little olive oil. Bake for around 12-15 minutes, or until just cooked through.To make the sauce, heat the olive oil in a saucepan and add the onion. Fry until very soft – you want it translucent and buttery – then add the garlic. Cook for a further 2 minutes, then add the red wine. Allow to bubble fiercely until the volume of liquid has reduced by half, then add the oregano and tomatoes. Season with salt and pepper. Simmer, covered, for 10 minutes, then remove the lid. Taste and add a pinch of sugar if you think the tomatoes aren’t sweet enough. Simmer for a further 10 minutes, uncovered, until you have a well reduced sauce - you don’t want anything too wet for this dish as it will make the chicken soggy.To assemble, take a large, shallow oven dish which will take all the chicken in a single layer. Cut the garlic clove in half and rub it over the dish. Spread the tomato sauce over the base of the dish, then top with the chicken. Arrange the mozzarella on top until the chicken is almost completely covered. Bake in the oven for around 15-20 minutes, or until everything is piping hot and the mozzarella is melted and browned. Serve with a few basil leaves scattered over. Preheat the oven to 200C/180C Fan/Gas 6. Season the chicken with salt and pepper. Season the flour and place on one plate, put the beaten eggs on another and mix the breadcrumbs, Parmesan and herbs on a third plate. Preheat the oven to 200C/180C Fan/Gas 6. Season the chicken with salt and pepper. Season the flour and place on one plate, put the beaten eggs on another and mix the breadcrumbs, Parmesan and herbs on a third plate. Dip each chicken piece in the flour, then dust off any excess and drop into the egg. Finally coat in the breadcrumb and parmesan mixture, pressing it into the chicken firmly. Dip each chicken piece in the flour, then dust off any excess and drop into the egg. Finally coat in the breadcrumb and parmesan mixture, pressing it into the chicken firmly. Arrange the chicken on a baking tray and drizzle with a little olive oil. Bake for around 12-15 minutes, or until just cooked through. Arrange the chicken on a baking tray and drizzle with a little olive oil. Bake for around 12-15 minutes, or until just cooked through. To make the sauce, heat the olive oil in a saucepan and add the onion. Fry until very soft – you want it translucent and buttery – then add the garlic. Cook for a further 2 minutes, then add the red wine. Allow to bubble fiercely until the volume of liquid has reduced by half, then add the oregano and tomatoes. To make the sauce, heat the olive oil in a saucepan and add the onion. Fry until very soft – you want it translucent and buttery – then add the garlic. Cook for a further 2 minutes, then add the red wine. Allow to bubble fiercely until the volume of liquid has reduced by half, then add the oregano and tomatoes. Season with salt and pepper. Simmer, covered, for 10 minutes, then remove the lid. Taste and add a pinch of sugar if you think the tomatoes aren’t sweet enough. Simmer for a further 10 minutes, uncovered, until you have a well reduced sauce - you don’t want anything too wet for this dish as it will make the chicken soggy. Season with salt and pepper. Simmer, covered, for 10 minutes, then remove the lid. Taste and add a pinch of sugar if you think the tomatoes aren’t sweet enough. Simmer for a further 10 minutes, uncovered, until you have a well reduced sauce - you don’t want anything too wet for this dish as it will make the chicken soggy. To assemble, take a large, shallow oven dish which will take all the chicken in a single layer. Cut the garlic clove in half and rub it over the dish. To assemble, take a large, shallow oven dish which will take all the chicken in a single layer. Cut the garlic clove in half and rub it over the dish. Spread the tomato sauce over the base of the dish, then top with the chicken. Arrange the mozzarella on top until the chicken is almost completely covered. Bake in the oven for around 15-20 minutes, or until everything is piping hot and the mozzarella is melted and browned. Serve with a few basil leaves scattered over. Spread the tomato sauce over the base of the dish, then top with the chicken. Arrange the mozzarella on top until the chicken is almost completely covered. Bake in the oven for around 15-20 minutes, or until everything is piping hot and the mozzarella is melted and browned. Serve with a few basil leaves scattered over. | {
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"title": "Chicken parmo recipe",
"content": "An average of 2.8 out of 5 stars from 92 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_parmo_08987_16x9.jpg Here’s an easy, homemade chicken parmo recipe that's a Teesside classic. Put tomato sauce on the bottom to keep the chicken nice and juicy. 4 chicken breasts, butterflied and slightly flattened100g/3½oz plain flour2 free-range eggs, beaten75g/2½oz Parmesan, grated75g/2½oz breadcrumbs1 tsp dried oreganofew basil leaves, finely choppedsalt and freshly ground black pepper 4 chicken breasts, butterflied and slightly flattened 100g/3½oz plain flour 2 free-range eggs, beaten 75g/2½oz Parmesan, grated 75g/2½oz breadcrumbs 1 tsp dried oregano few basil leaves, finely chopped salt and freshly ground black pepper 1 tbsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped100ml/3½fl oz red wine1 tsp dried oregano1 x 400g/14oz tin chopped tomatoes (or fresh equivalent)pinch sugar (optional)salt and freshly ground black pepper 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 100ml/3½fl oz red wine 1 tsp dried oregano 1 x 400g/14oz tin chopped tomatoes (or fresh equivalent) pinch sugar (optional) salt and freshly ground black pepper 1 garlic clove1 tsp olive oil2 balls mozzarella, slicedhandful fresh basil leaves 1 garlic clove 1 tsp olive oil 2 balls mozzarella, sliced handful fresh basil leaves Method Preheat the oven to 200C/180C Fan/Gas 6. Season the chicken with salt and pepper. Season the flour and place on one plate, put the beaten eggs on another and mix the breadcrumbs, Parmesan and herbs on a third plate. Dip each chicken piece in the flour, then dust off any excess and drop into the egg. Finally coat in the breadcrumb and parmesan mixture, pressing it into the chicken firmly. Arrange the chicken on a baking tray and drizzle with a little olive oil. Bake for around 12-15 minutes, or until just cooked through.To make the sauce, heat the olive oil in a saucepan and add the onion. Fry until very soft – you want it translucent and buttery – then add the garlic. Cook for a further 2 minutes, then add the red wine. Allow to bubble fiercely until the volume of liquid has reduced by half, then add the oregano and tomatoes. Season with salt and pepper. Simmer, covered, for 10 minutes, then remove the lid. Taste and add a pinch of sugar if you think the tomatoes aren’t sweet enough. Simmer for a further 10 minutes, uncovered, until you have a well reduced sauce - you don’t want anything too wet for this dish as it will make the chicken soggy.To assemble, take a large, shallow oven dish which will take all the chicken in a single layer. Cut the garlic clove in half and rub it over the dish. Spread the tomato sauce over the base of the dish, then top with the chicken. Arrange the mozzarella on top until the chicken is almost completely covered. Bake in the oven for around 15-20 minutes, or until everything is piping hot and the mozzarella is melted and browned. Serve with a few basil leaves scattered over. Preheat the oven to 200C/180C Fan/Gas 6. Season the chicken with salt and pepper. Season the flour and place on one plate, put the beaten eggs on another and mix the breadcrumbs, Parmesan and herbs on a third plate. Preheat the oven to 200C/180C Fan/Gas 6. Season the chicken with salt and pepper. Season the flour and place on one plate, put the beaten eggs on another and mix the breadcrumbs, Parmesan and herbs on a third plate. Dip each chicken piece in the flour, then dust off any excess and drop into the egg. Finally coat in the breadcrumb and parmesan mixture, pressing it into the chicken firmly. Dip each chicken piece in the flour, then dust off any excess and drop into the egg. Finally coat in the breadcrumb and parmesan mixture, pressing it into the chicken firmly. Arrange the chicken on a baking tray and drizzle with a little olive oil. Bake for around 12-15 minutes, or until just cooked through. Arrange the chicken on a baking tray and drizzle with a little olive oil. Bake for around 12-15 minutes, or until just cooked through. To make the sauce, heat the olive oil in a saucepan and add the onion. Fry until very soft – you want it translucent and buttery – then add the garlic. Cook for a further 2 minutes, then add the red wine. Allow to bubble fiercely until the volume of liquid has reduced by half, then add the oregano and tomatoes. To make the sauce, heat the olive oil in a saucepan and add the onion. Fry until very soft – you want it translucent and buttery – then add the garlic. Cook for a further 2 minutes, then add the red wine. Allow to bubble fiercely until the volume of liquid has reduced by half, then add the oregano and tomatoes. Season with salt and pepper. Simmer, covered, for 10 minutes, then remove the lid. Taste and add a pinch of sugar if you think the tomatoes aren’t sweet enough. Simmer for a further 10 minutes, uncovered, until you have a well reduced sauce - you don’t want anything too wet for this dish as it will make the chicken soggy. Season with salt and pepper. Simmer, covered, for 10 minutes, then remove the lid. Taste and add a pinch of sugar if you think the tomatoes aren’t sweet enough. Simmer for a further 10 minutes, uncovered, until you have a well reduced sauce - you don’t want anything too wet for this dish as it will make the chicken soggy. To assemble, take a large, shallow oven dish which will take all the chicken in a single layer. Cut the garlic clove in half and rub it over the dish. To assemble, take a large, shallow oven dish which will take all the chicken in a single layer. Cut the garlic clove in half and rub it over the dish. Spread the tomato sauce over the base of the dish, then top with the chicken. Arrange the mozzarella on top until the chicken is almost completely covered. Bake in the oven for around 15-20 minutes, or until everything is piping hot and the mozzarella is melted and browned. Serve with a few basil leaves scattered over. Spread the tomato sauce over the base of the dish, then top with the chicken. Arrange the mozzarella on top until the chicken is almost completely covered. Bake in the oven for around 15-20 minutes, or until everything is piping hot and the mozzarella is melted and browned. Serve with a few basil leaves scattered over."
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} | 37c02a6f6bf7fffb7a25f8914e3d1adfdea540f3cefb3850d534afcf2f6dd2fa | Cumberland rum Nicky recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cumberland_rum_nicky_17799_16x9.jpg This traditional northern treat is a real favourite of mine. It’s stuffed with sticky dates and treacly brown sugar and laced with ginger and rum. ‘Nicky’ may stem from the original technique of covering the filling with a whole piece of pastry then making slashes or ‘nicks’ in it. Equipment and preparation: for this recipe you will need a 20cm/8in metal pie dish, about 3cm/1¼in deep. 225g/8oz dates, coarsely chopped 100g/3½oz dried apricots, coarsely chopped50g/2oz stem ginger in syrup, drained and finely chopped50ml/2fl oz dark rum50g/1¾oz soft dark brown sugar50g/1¾oz unsalted butter, cut into 1–2cm/½-¾in cubes 225g/8oz dates, coarsely chopped 100g/3½oz dried apricots, coarsely chopped 50g/2oz stem ginger in syrup, drained and finely chopped 50ml/2fl oz dark rum 50g/1¾oz soft dark brown sugar 50g/1¾oz unsalted butter, cut into 1–2cm/½-¾in cubes 200g/7oz plain flour2 tbsp icing sugar100g/3½oz unsalted butter, chilled and cut into 1cm/½in cubes1 free-range egg, lightly beaten1 tsp lemon juice 200g/7oz plain flour 2 tbsp icing sugar 100g/3½oz unsalted butter, chilled and cut into 1cm/½in cubes 1 free-range egg, lightly beaten 1 tsp lemon juice 100g/3½oz unsalted butter, softened225g/8oz soft light brown sugar75ml/2½fl oz dark rum 100g/3½oz unsalted butter, softened 225g/8oz soft light brown sugar 75ml/2½fl oz dark rum Method Start by mixing all the filling ingredients, except the butter, together in a bowl. Set aside to soak while you make the pastry.For the sweet shortcrust pastry, mix the flour and icing sugar together in a bowl. Add the cubed butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.Mix the egg with the lemon juice and two tablespoons of cold water. Make a well in the centre of the flour mixture and pour in the egg mixture. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.Preheat the oven to 180C/350F/Gas 4.Once the dough has rested, cut it into two pieces, roughly one-third and two-thirds. Roll out the larger piece on a lightly floured work surface. Line a 20cm/8in pie dish with the pastry, leaving any excess pastry hanging over the edge. Spread the filling in the pastry case and dot with the butter.Roll out the remaining pastry and cut it into eight long strips, roughly 1cm/½in wide. On a sheet of baking parchment, use the pastry strips to create a lattice with four strips going each way, passing them under and over each other. Dampen the edge of the pastry in the tin with water, then invert the lattice from the paper onto the tart. Press the ends of the strips to the pastry base to secure.Bake for 15 minutes, then turn the oven down to 160C/325F/Gas 3 and cook for a further 20 minutes.Meanwhile, for the rum butter, beat together the butter and sugar, then gradually beat in the rum. Refrigerate until needed.Serve the tart warm or cold, with a spoonful of rum butter. Start by mixing all the filling ingredients, except the butter, together in a bowl. Set aside to soak while you make the pastry. Start by mixing all the filling ingredients, except the butter, together in a bowl. Set aside to soak while you make the pastry. For the sweet shortcrust pastry, mix the flour and icing sugar together in a bowl. Add the cubed butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. For the sweet shortcrust pastry, mix the flour and icing sugar together in a bowl. Add the cubed butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Mix the egg with the lemon juice and two tablespoons of cold water. Make a well in the centre of the flour mixture and pour in the egg mixture. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes. Mix the egg with the lemon juice and two tablespoons of cold water. Make a well in the centre of the flour mixture and pour in the egg mixture. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Once the dough has rested, cut it into two pieces, roughly one-third and two-thirds. Roll out the larger piece on a lightly floured work surface. Line a 20cm/8in pie dish with the pastry, leaving any excess pastry hanging over the edge. Spread the filling in the pastry case and dot with the butter. Once the dough has rested, cut it into two pieces, roughly one-third and two-thirds. Roll out the larger piece on a lightly floured work surface. Line a 20cm/8in pie dish with the pastry, leaving any excess pastry hanging over the edge. Spread the filling in the pastry case and dot with the butter. Roll out the remaining pastry and cut it into eight long strips, roughly 1cm/½in wide. On a sheet of baking parchment, use the pastry strips to create a lattice with four strips going each way, passing them under and over each other. Roll out the remaining pastry and cut it into eight long strips, roughly 1cm/½in wide. On a sheet of baking parchment, use the pastry strips to create a lattice with four strips going each way, passing them under and over each other. Dampen the edge of the pastry in the tin with water, then invert the lattice from the paper onto the tart. Press the ends of the strips to the pastry base to secure. Dampen the edge of the pastry in the tin with water, then invert the lattice from the paper onto the tart. Press the ends of the strips to the pastry base to secure. Bake for 15 minutes, then turn the oven down to 160C/325F/Gas 3 and cook for a further 20 minutes. Bake for 15 minutes, then turn the oven down to 160C/325F/Gas 3 and cook for a further 20 minutes. Meanwhile, for the rum butter, beat together the butter and sugar, then gradually beat in the rum. Refrigerate until needed. Meanwhile, for the rum butter, beat together the butter and sugar, then gradually beat in the rum. Refrigerate until needed. Serve the tart warm or cold, with a spoonful of rum butter. Serve the tart warm or cold, with a spoonful of rum butter. | {
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"title": "Cumberland rum Nicky 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/cumberland_rum_nicky_17799_16x9.jpg This traditional northern treat is a real favourite of mine. It’s stuffed with sticky dates and treacly brown sugar and laced with ginger and rum. ‘Nicky’ may stem from the original technique of covering the filling with a whole piece of pastry then making slashes or ‘nicks’ in it. Equipment and preparation: for this recipe you will need a 20cm/8in metal pie dish, about 3cm/1¼in deep. 225g/8oz dates, coarsely chopped 100g/3½oz dried apricots, coarsely chopped50g/2oz stem ginger in syrup, drained and finely chopped50ml/2fl oz dark rum50g/1¾oz soft dark brown sugar50g/1¾oz unsalted butter, cut into 1–2cm/½-¾in cubes 225g/8oz dates, coarsely chopped 100g/3½oz dried apricots, coarsely chopped 50g/2oz stem ginger in syrup, drained and finely chopped 50ml/2fl oz dark rum 50g/1¾oz soft dark brown sugar 50g/1¾oz unsalted butter, cut into 1–2cm/½-¾in cubes 200g/7oz plain flour2 tbsp icing sugar100g/3½oz unsalted butter, chilled and cut into 1cm/½in cubes1 free-range egg, lightly beaten1 tsp lemon juice 200g/7oz plain flour 2 tbsp icing sugar 100g/3½oz unsalted butter, chilled and cut into 1cm/½in cubes 1 free-range egg, lightly beaten 1 tsp lemon juice 100g/3½oz unsalted butter, softened225g/8oz soft light brown sugar75ml/2½fl oz dark rum 100g/3½oz unsalted butter, softened 225g/8oz soft light brown sugar 75ml/2½fl oz dark rum Method Start by mixing all the filling ingredients, except the butter, together in a bowl. Set aside to soak while you make the pastry.For the sweet shortcrust pastry, mix the flour and icing sugar together in a bowl. Add the cubed butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.Mix the egg with the lemon juice and two tablespoons of cold water. Make a well in the centre of the flour mixture and pour in the egg mixture. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.Preheat the oven to 180C/350F/Gas 4.Once the dough has rested, cut it into two pieces, roughly one-third and two-thirds. Roll out the larger piece on a lightly floured work surface. Line a 20cm/8in pie dish with the pastry, leaving any excess pastry hanging over the edge. Spread the filling in the pastry case and dot with the butter.Roll out the remaining pastry and cut it into eight long strips, roughly 1cm/½in wide. On a sheet of baking parchment, use the pastry strips to create a lattice with four strips going each way, passing them under and over each other. Dampen the edge of the pastry in the tin with water, then invert the lattice from the paper onto the tart. Press the ends of the strips to the pastry base to secure.Bake for 15 minutes, then turn the oven down to 160C/325F/Gas 3 and cook for a further 20 minutes.Meanwhile, for the rum butter, beat together the butter and sugar, then gradually beat in the rum. Refrigerate until needed.Serve the tart warm or cold, with a spoonful of rum butter. Start by mixing all the filling ingredients, except the butter, together in a bowl. Set aside to soak while you make the pastry. Start by mixing all the filling ingredients, except the butter, together in a bowl. Set aside to soak while you make the pastry. For the sweet shortcrust pastry, mix the flour and icing sugar together in a bowl. Add the cubed butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. For the sweet shortcrust pastry, mix the flour and icing sugar together in a bowl. Add the cubed butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Mix the egg with the lemon juice and two tablespoons of cold water. Make a well in the centre of the flour mixture and pour in the egg mixture. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes. Mix the egg with the lemon juice and two tablespoons of cold water. Make a well in the centre of the flour mixture and pour in the egg mixture. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Once the dough has rested, cut it into two pieces, roughly one-third and two-thirds. Roll out the larger piece on a lightly floured work surface. Line a 20cm/8in pie dish with the pastry, leaving any excess pastry hanging over the edge. Spread the filling in the pastry case and dot with the butter. Once the dough has rested, cut it into two pieces, roughly one-third and two-thirds. Roll out the larger piece on a lightly floured work surface. Line a 20cm/8in pie dish with the pastry, leaving any excess pastry hanging over the edge. Spread the filling in the pastry case and dot with the butter. Roll out the remaining pastry and cut it into eight long strips, roughly 1cm/½in wide. On a sheet of baking parchment, use the pastry strips to create a lattice with four strips going each way, passing them under and over each other. Roll out the remaining pastry and cut it into eight long strips, roughly 1cm/½in wide. On a sheet of baking parchment, use the pastry strips to create a lattice with four strips going each way, passing them under and over each other. Dampen the edge of the pastry in the tin with water, then invert the lattice from the paper onto the tart. Press the ends of the strips to the pastry base to secure. Dampen the edge of the pastry in the tin with water, then invert the lattice from the paper onto the tart. Press the ends of the strips to the pastry base to secure. Bake for 15 minutes, then turn the oven down to 160C/325F/Gas 3 and cook for a further 20 minutes. Bake for 15 minutes, then turn the oven down to 160C/325F/Gas 3 and cook for a further 20 minutes. Meanwhile, for the rum butter, beat together the butter and sugar, then gradually beat in the rum. Refrigerate until needed. Meanwhile, for the rum butter, beat together the butter and sugar, then gradually beat in the rum. Refrigerate until needed. Serve the tart warm or cold, with a spoonful of rum butter. Serve the tart warm or cold, with a spoonful of rum butter."
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} | 10389ab3c57cefc51ef86b4b2486eb7f0a929fdad26959a686098a939b2b76a8 | Lardy cake recipe
An average of 3.9 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lardy_cake_80839_16x9.jpg This recipe has a generous amount of dried fruit in a rich dough that’s lighter and less sweet than most shop-bought lardy cakes. 450g/1lb strong white flour1 tsp salt2 x 7g sachets instant yeast75g/2½oz lard300ml/10½fl oz water75g/2½oz butter225g/8oz mixed dried fruit including mixed peel50g/1¾oz soft brown sugarextra flour for dusting 450g/1lb strong white flour 1 tsp salt 2 x 7g sachets instant yeast 75g/2½oz lard 300ml/10½fl oz water 75g/2½oz butter 225g/8oz mixed dried fruit including mixed peel 50g/1¾oz soft brown sugar extra flour for dusting Method Mix together the flour, salt and yeast in a mixing bowl. Rub in 20g/¾oz of the lard using your fingertips until there are no pieces of lard visible.Add three-quarters of the water and hand-mix the flour into the water to form a dough. Add as much of the remaining water as you need to get a dough that is soft and leaves the sides of the bowl clean.Tip the dough onto a lightly floured surface and knead for 5-10 minutes, or until the dough is smooth. Place in a clean bowl, cover and leave to rise until doubled in size. This depends on the temperature of the room, but should take 1-2 hours.Tip the dough onto a floured work surface and roll into a rectangle about 20x50cm/8x20in and about ½cm thick. Dot a third of the remaining lard and a third of the butter over the surface of the dough. Scatter over a third of the fruit and a third of the sugar. Fold the top third of the dough down and the bottom third up so that the dough is folded in three and roughly square. Turn the dough a quarter turn. Roll out and repeat the out process twice more, to use up all the lard and fruit.Line a 23x23cm/9x9in square loose bottomed tin with baking parchment. Roll out the dough to fit the tin and place it inside. Cover with clingfilm, or place inside a large plastic bag, and leave to rise for 30 minutes. Preheat the oven to 220C/425F/Gas 7.Bake for 30-35 minutes, or until golden-brown.Leave to cool slightly before removing from the tin. Cut into squares and serve warm or cold, with butter. Mix together the flour, salt and yeast in a mixing bowl. Rub in 20g/¾oz of the lard using your fingertips until there are no pieces of lard visible. Mix together the flour, salt and yeast in a mixing bowl. Rub in 20g/¾oz of the lard using your fingertips until there are no pieces of lard visible. Add three-quarters of the water and hand-mix the flour into the water to form a dough. Add as much of the remaining water as you need to get a dough that is soft and leaves the sides of the bowl clean. Add three-quarters of the water and hand-mix the flour into the water to form a dough. Add as much of the remaining water as you need to get a dough that is soft and leaves the sides of the bowl clean. Tip the dough onto a lightly floured surface and knead for 5-10 minutes, or until the dough is smooth. Place in a clean bowl, cover and leave to rise until doubled in size. This depends on the temperature of the room, but should take 1-2 hours. Tip the dough onto a lightly floured surface and knead for 5-10 minutes, or until the dough is smooth. Place in a clean bowl, cover and leave to rise until doubled in size. This depends on the temperature of the room, but should take 1-2 hours. Tip the dough onto a floured work surface and roll into a rectangle about 20x50cm/8x20in and about ½cm thick. Tip the dough onto a floured work surface and roll into a rectangle about 20x50cm/8x20in and about ½cm thick. Dot a third of the remaining lard and a third of the butter over the surface of the dough. Scatter over a third of the fruit and a third of the sugar. Fold the top third of the dough down and the bottom third up so that the dough is folded in three and roughly square. Turn the dough a quarter turn. Roll out and repeat the out process twice more, to use up all the lard and fruit. Dot a third of the remaining lard and a third of the butter over the surface of the dough. Scatter over a third of the fruit and a third of the sugar. Fold the top third of the dough down and the bottom third up so that the dough is folded in three and roughly square. Turn the dough a quarter turn. Roll out and repeat the out process twice more, to use up all the lard and fruit. Line a 23x23cm/9x9in square loose bottomed tin with baking parchment. Roll out the dough to fit the tin and place it inside. Cover with clingfilm, or place inside a large plastic bag, and leave to rise for 30 minutes. Preheat the oven to 220C/425F/Gas 7. Line a 23x23cm/9x9in square loose bottomed tin with baking parchment. Roll out the dough to fit the tin and place it inside. Cover with clingfilm, or place inside a large plastic bag, and leave to rise for 30 minutes. Preheat the oven to 220C/425F/Gas 7. Bake for 30-35 minutes, or until golden-brown. Bake for 30-35 minutes, or until golden-brown. Leave to cool slightly before removing from the tin. Cut into squares and serve warm or cold, with butter. Leave to cool slightly before removing from the tin. Cut into squares and serve warm or cold, with butter. | {
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"title": "Lardy cake recipe",
"content": "An average of 3.9 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lardy_cake_80839_16x9.jpg This recipe has a generous amount of dried fruit in a rich dough that’s lighter and less sweet than most shop-bought lardy cakes. 450g/1lb strong white flour1 tsp salt2 x 7g sachets instant yeast75g/2½oz lard300ml/10½fl oz water75g/2½oz butter225g/8oz mixed dried fruit including mixed peel50g/1¾oz soft brown sugarextra flour for dusting 450g/1lb strong white flour 1 tsp salt 2 x 7g sachets instant yeast 75g/2½oz lard 300ml/10½fl oz water 75g/2½oz butter 225g/8oz mixed dried fruit including mixed peel 50g/1¾oz soft brown sugar extra flour for dusting Method Mix together the flour, salt and yeast in a mixing bowl. Rub in 20g/¾oz of the lard using your fingertips until there are no pieces of lard visible.Add three-quarters of the water and hand-mix the flour into the water to form a dough. Add as much of the remaining water as you need to get a dough that is soft and leaves the sides of the bowl clean.Tip the dough onto a lightly floured surface and knead for 5-10 minutes, or until the dough is smooth. Place in a clean bowl, cover and leave to rise until doubled in size. This depends on the temperature of the room, but should take 1-2 hours.Tip the dough onto a floured work surface and roll into a rectangle about 20x50cm/8x20in and about ½cm thick. Dot a third of the remaining lard and a third of the butter over the surface of the dough. Scatter over a third of the fruit and a third of the sugar. Fold the top third of the dough down and the bottom third up so that the dough is folded in three and roughly square. Turn the dough a quarter turn. Roll out and repeat the out process twice more, to use up all the lard and fruit.Line a 23x23cm/9x9in square loose bottomed tin with baking parchment. Roll out the dough to fit the tin and place it inside. Cover with clingfilm, or place inside a large plastic bag, and leave to rise for 30 minutes. Preheat the oven to 220C/425F/Gas 7.Bake for 30-35 minutes, or until golden-brown.Leave to cool slightly before removing from the tin. Cut into squares and serve warm or cold, with butter. Mix together the flour, salt and yeast in a mixing bowl. Rub in 20g/¾oz of the lard using your fingertips until there are no pieces of lard visible. Mix together the flour, salt and yeast in a mixing bowl. Rub in 20g/¾oz of the lard using your fingertips until there are no pieces of lard visible. Add three-quarters of the water and hand-mix the flour into the water to form a dough. Add as much of the remaining water as you need to get a dough that is soft and leaves the sides of the bowl clean. Add three-quarters of the water and hand-mix the flour into the water to form a dough. Add as much of the remaining water as you need to get a dough that is soft and leaves the sides of the bowl clean. Tip the dough onto a lightly floured surface and knead for 5-10 minutes, or until the dough is smooth. Place in a clean bowl, cover and leave to rise until doubled in size. This depends on the temperature of the room, but should take 1-2 hours. Tip the dough onto a lightly floured surface and knead for 5-10 minutes, or until the dough is smooth. Place in a clean bowl, cover and leave to rise until doubled in size. This depends on the temperature of the room, but should take 1-2 hours. Tip the dough onto a floured work surface and roll into a rectangle about 20x50cm/8x20in and about ½cm thick. Tip the dough onto a floured work surface and roll into a rectangle about 20x50cm/8x20in and about ½cm thick. Dot a third of the remaining lard and a third of the butter over the surface of the dough. Scatter over a third of the fruit and a third of the sugar. Fold the top third of the dough down and the bottom third up so that the dough is folded in three and roughly square. Turn the dough a quarter turn. Roll out and repeat the out process twice more, to use up all the lard and fruit. Dot a third of the remaining lard and a third of the butter over the surface of the dough. Scatter over a third of the fruit and a third of the sugar. Fold the top third of the dough down and the bottom third up so that the dough is folded in three and roughly square. Turn the dough a quarter turn. Roll out and repeat the out process twice more, to use up all the lard and fruit. Line a 23x23cm/9x9in square loose bottomed tin with baking parchment. Roll out the dough to fit the tin and place it inside. Cover with clingfilm, or place inside a large plastic bag, and leave to rise for 30 minutes. Preheat the oven to 220C/425F/Gas 7. Line a 23x23cm/9x9in square loose bottomed tin with baking parchment. Roll out the dough to fit the tin and place it inside. Cover with clingfilm, or place inside a large plastic bag, and leave to rise for 30 minutes. Preheat the oven to 220C/425F/Gas 7. Bake for 30-35 minutes, or until golden-brown. Bake for 30-35 minutes, or until golden-brown. Leave to cool slightly before removing from the tin. Cut into squares and serve warm or cold, with butter. Leave to cool slightly before removing from the tin. Cut into squares and serve warm or cold, with butter."
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} | 2e9ecf8980a4edfd97caebc686ceff40c3198b409fe1524b381acff5fe1dd2a5 | Pikelets recipe
An average of 4.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pikelets_25891_16x9.jpg English Pikelets are a cross between a drop scone, Scotch pancake and a crumpet. They are thinner than a crumpet, are cooked without the need for crumpet rings, but still have the same holes on top. 250g/9oz plain or strong white flour1 tsp fast-action dried yeast1 tsp caster sugar½ tsp salt325ml/11fl oz semi-skimmed milk1 tsp butter1 tsp sunflower oil 250g/9oz plain or strong white flour 1 tsp fast-action dried yeast 1 tsp caster sugar ½ tsp salt 325ml/11fl oz semi-skimmed milk 1 tsp butter 1 tsp sunflower oil butterjam butter jam Method Tip the flour, yeast, sugar and salt into a medium-sized bowl, whisk to combine and make a well in the middle.Warm the milk until tepid (either in the microwave or in a small pan over a gentle heat). Pour the warm milk into the dry ingredients and whisk for 1–2 minutes continuously until completely smooth. Scrape down the sides of the bowl with a rubber spatula, cover with a tea towel and leave at room temperature for 1 hour to 1 hour 30 minutes, or until the mixture has doubled in size and the surface is covered in active bubbles.Heat a heavy-based frying pan or flat griddle pan (not ridged) over a low-medium heat. Brush with a little butter and olive oil and, using kitchen paper, blot off any excess fat from the pan.Using a large spoon, gently fold the mixture over a couple of times to knock the larger air bubbles out. Using a tablespoon, drop spoonfuls of the mixture into the pan and allow to spread to 8cm/3¼in in diameter. You should be able to cook 3–4 pikelets at the same time in a large pan. Cook the pikelets over a low heat, without turning for 3–4 minutes, or until the bubbles have burst all over the top leaving crumpet-like holes, there is no wet batter remaining on the top and the underside of each pikelet is golden-brown. Flip the pikelets over and cook the other side for a further 1–2 minutes, or until golden-brown. Remove from the pan and leave to cool on a wire rack while you cook the remaining mixture.Serve warm, lightly toasted, hole side-up and with butter and jam. Tip the flour, yeast, sugar and salt into a medium-sized bowl, whisk to combine and make a well in the middle. Tip the flour, yeast, sugar and salt into a medium-sized bowl, whisk to combine and make a well in the middle. Warm the milk until tepid (either in the microwave or in a small pan over a gentle heat). Pour the warm milk into the dry ingredients and whisk for 1–2 minutes continuously until completely smooth. Scrape down the sides of the bowl with a rubber spatula, cover with a tea towel and leave at room temperature for 1 hour to 1 hour 30 minutes, or until the mixture has doubled in size and the surface is covered in active bubbles. Warm the milk until tepid (either in the microwave or in a small pan over a gentle heat). Pour the warm milk into the dry ingredients and whisk for 1–2 minutes continuously until completely smooth. Scrape down the sides of the bowl with a rubber spatula, cover with a tea towel and leave at room temperature for 1 hour to 1 hour 30 minutes, or until the mixture has doubled in size and the surface is covered in active bubbles. Heat a heavy-based frying pan or flat griddle pan (not ridged) over a low-medium heat. Brush with a little butter and olive oil and, using kitchen paper, blot off any excess fat from the pan. Heat a heavy-based frying pan or flat griddle pan (not ridged) over a low-medium heat. Brush with a little butter and olive oil and, using kitchen paper, blot off any excess fat from the pan. Using a large spoon, gently fold the mixture over a couple of times to knock the larger air bubbles out. Using a tablespoon, drop spoonfuls of the mixture into the pan and allow to spread to 8cm/3¼in in diameter. You should be able to cook 3–4 pikelets at the same time in a large pan. Cook the pikelets over a low heat, without turning for 3–4 minutes, or until the bubbles have burst all over the top leaving crumpet-like holes, there is no wet batter remaining on the top and the underside of each pikelet is golden-brown. Using a large spoon, gently fold the mixture over a couple of times to knock the larger air bubbles out. Using a tablespoon, drop spoonfuls of the mixture into the pan and allow to spread to 8cm/3¼in in diameter. You should be able to cook 3–4 pikelets at the same time in a large pan. Cook the pikelets over a low heat, without turning for 3–4 minutes, or until the bubbles have burst all over the top leaving crumpet-like holes, there is no wet batter remaining on the top and the underside of each pikelet is golden-brown. Flip the pikelets over and cook the other side for a further 1–2 minutes, or until golden-brown. Remove from the pan and leave to cool on a wire rack while you cook the remaining mixture. Flip the pikelets over and cook the other side for a further 1–2 minutes, or until golden-brown. Remove from the pan and leave to cool on a wire rack while you cook the remaining mixture. Serve warm, lightly toasted, hole side-up and with butter and jam. Serve warm, lightly toasted, hole side-up and with butter and jam. Recipe tips Alternatively try serving with eggs and bacon for breakfast. | {
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"content": "An average of 4.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pikelets_25891_16x9.jpg English Pikelets are a cross between a drop scone, Scotch pancake and a crumpet. They are thinner than a crumpet, are cooked without the need for crumpet rings, but still have the same holes on top. 250g/9oz plain or strong white flour1 tsp fast-action dried yeast1 tsp caster sugar½ tsp salt325ml/11fl oz semi-skimmed milk1 tsp butter1 tsp sunflower oil 250g/9oz plain or strong white flour 1 tsp fast-action dried yeast 1 tsp caster sugar ½ tsp salt 325ml/11fl oz semi-skimmed milk 1 tsp butter 1 tsp sunflower oil butterjam butter jam Method Tip the flour, yeast, sugar and salt into a medium-sized bowl, whisk to combine and make a well in the middle.Warm the milk until tepid (either in the microwave or in a small pan over a gentle heat). Pour the warm milk into the dry ingredients and whisk for 1–2 minutes continuously until completely smooth. Scrape down the sides of the bowl with a rubber spatula, cover with a tea towel and leave at room temperature for 1 hour to 1 hour 30 minutes, or until the mixture has doubled in size and the surface is covered in active bubbles.Heat a heavy-based frying pan or flat griddle pan (not ridged) over a low-medium heat. Brush with a little butter and olive oil and, using kitchen paper, blot off any excess fat from the pan.Using a large spoon, gently fold the mixture over a couple of times to knock the larger air bubbles out. Using a tablespoon, drop spoonfuls of the mixture into the pan and allow to spread to 8cm/3¼in in diameter. You should be able to cook 3–4 pikelets at the same time in a large pan. Cook the pikelets over a low heat, without turning for 3–4 minutes, or until the bubbles have burst all over the top leaving crumpet-like holes, there is no wet batter remaining on the top and the underside of each pikelet is golden-brown. Flip the pikelets over and cook the other side for a further 1–2 minutes, or until golden-brown. Remove from the pan and leave to cool on a wire rack while you cook the remaining mixture.Serve warm, lightly toasted, hole side-up and with butter and jam. Tip the flour, yeast, sugar and salt into a medium-sized bowl, whisk to combine and make a well in the middle. Tip the flour, yeast, sugar and salt into a medium-sized bowl, whisk to combine and make a well in the middle. Warm the milk until tepid (either in the microwave or in a small pan over a gentle heat). Pour the warm milk into the dry ingredients and whisk for 1–2 minutes continuously until completely smooth. Scrape down the sides of the bowl with a rubber spatula, cover with a tea towel and leave at room temperature for 1 hour to 1 hour 30 minutes, or until the mixture has doubled in size and the surface is covered in active bubbles. Warm the milk until tepid (either in the microwave or in a small pan over a gentle heat). Pour the warm milk into the dry ingredients and whisk for 1–2 minutes continuously until completely smooth. Scrape down the sides of the bowl with a rubber spatula, cover with a tea towel and leave at room temperature for 1 hour to 1 hour 30 minutes, or until the mixture has doubled in size and the surface is covered in active bubbles. Heat a heavy-based frying pan or flat griddle pan (not ridged) over a low-medium heat. Brush with a little butter and olive oil and, using kitchen paper, blot off any excess fat from the pan. Heat a heavy-based frying pan or flat griddle pan (not ridged) over a low-medium heat. Brush with a little butter and olive oil and, using kitchen paper, blot off any excess fat from the pan. Using a large spoon, gently fold the mixture over a couple of times to knock the larger air bubbles out. Using a tablespoon, drop spoonfuls of the mixture into the pan and allow to spread to 8cm/3¼in in diameter. You should be able to cook 3–4 pikelets at the same time in a large pan. Cook the pikelets over a low heat, without turning for 3–4 minutes, or until the bubbles have burst all over the top leaving crumpet-like holes, there is no wet batter remaining on the top and the underside of each pikelet is golden-brown. Using a large spoon, gently fold the mixture over a couple of times to knock the larger air bubbles out. Using a tablespoon, drop spoonfuls of the mixture into the pan and allow to spread to 8cm/3¼in in diameter. You should be able to cook 3–4 pikelets at the same time in a large pan. Cook the pikelets over a low heat, without turning for 3–4 minutes, or until the bubbles have burst all over the top leaving crumpet-like holes, there is no wet batter remaining on the top and the underside of each pikelet is golden-brown. Flip the pikelets over and cook the other side for a further 1–2 minutes, or until golden-brown. Remove from the pan and leave to cool on a wire rack while you cook the remaining mixture. Flip the pikelets over and cook the other side for a further 1–2 minutes, or until golden-brown. Remove from the pan and leave to cool on a wire rack while you cook the remaining mixture. Serve warm, lightly toasted, hole side-up and with butter and jam. Serve warm, lightly toasted, hole side-up and with butter and jam. Recipe tips Alternatively try serving with eggs and bacon for breakfast."
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} | 1dc7e3c5147316427e208ae6d046d2e3d40aa71dac820e2a9ab6d7851c2aab61 | Gypsy tart recipe
An average of 2.9 out of 5 stars from 14 ratings Muscovado sugar lends a rich caramel flavour to this unique, very sweet tart. Serve with a little crème fraîche or plain yoghurt to balance the sweetness. Equipment and preparation: for this recipe you will need a 20cm/8in loose-based tart tin (about 4.5cm/1¾in deep). 150g/5½oz plain flour2 tbsp icing sugar75g/2½oz unsalted butter, chilled, cut into roughly 1cm/½in cubes1 free-range egg yolk½ tsp lemon juice 150g/5½oz plain flour 2 tbsp icing sugar 75g/2½oz unsalted butter, chilled, cut into roughly 1cm/½in cubes 1 free-range egg yolk ½ tsp lemon juice 230ml/8fl oz condensed milk170ml/6fl oz evaporated milk175g/6oz light muscovado sugar 230ml/8fl oz condensed milk 170ml/6fl oz evaporated milk 175g/6oz light muscovado sugar Method To make the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.Mix the egg with the lemon juice and a tablespoon of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball.Wrap in cling film and rest in the fridge for at least 15 minutes.Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a lightly floured surface to about a 3mm thickness and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later.Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for approximately eight minutes, or until it looks dry and faintly coloured.Using a small, sharp knife, trim away the excess pastry from the edge of the tin. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 190C/375F/Gas 5.For the filling, put the both milks and the sugar in a large bowl or the bowl of a freestanding mixer. Beat together with an electric whisk, starting off slowly then increasing the speed, for around 10 minutes until the mixture is increased in volume, light and bubbly.Pour the mixture into the pastry case. Bake for about 30 minutes (check after 20 minutes), or until just set and still a bit wobbly in the centre. Remove from the oven and leave to cool in the tin before slicing and serving. To make the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. To make the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Mix the egg with the lemon juice and a tablespoon of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Mix the egg with the lemon juice and a tablespoon of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes. Wrap in cling film and rest in the fridge for at least 15 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a lightly floured surface to about a 3mm thickness and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Roll out the pastry on a lightly floured surface to about a 3mm thickness and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for approximately eight minutes, or until it looks dry and faintly coloured. Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for approximately eight minutes, or until it looks dry and faintly coloured. Using a small, sharp knife, trim away the excess pastry from the edge of the tin. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 190C/375F/Gas 5. Using a small, sharp knife, trim away the excess pastry from the edge of the tin. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 190C/375F/Gas 5. For the filling, put the both milks and the sugar in a large bowl or the bowl of a freestanding mixer. Beat together with an electric whisk, starting off slowly then increasing the speed, for around 10 minutes until the mixture is increased in volume, light and bubbly. For the filling, put the both milks and the sugar in a large bowl or the bowl of a freestanding mixer. Beat together with an electric whisk, starting off slowly then increasing the speed, for around 10 minutes until the mixture is increased in volume, light and bubbly. Pour the mixture into the pastry case. Bake for about 30 minutes (check after 20 minutes), or until just set and still a bit wobbly in the centre. Remove from the oven and leave to cool in the tin before slicing and serving. Pour the mixture into the pastry case. Bake for about 30 minutes (check after 20 minutes), or until just set and still a bit wobbly in the centre. Remove from the oven and leave to cool in the tin before slicing and serving. | {
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"content": "An average of 2.9 out of 5 stars from 14 ratings Muscovado sugar lends a rich caramel flavour to this unique, very sweet tart. Serve with a little crème fraîche or plain yoghurt to balance the sweetness. Equipment and preparation: for this recipe you will need a 20cm/8in loose-based tart tin (about 4.5cm/1¾in deep). 150g/5½oz plain flour2 tbsp icing sugar75g/2½oz unsalted butter, chilled, cut into roughly 1cm/½in cubes1 free-range egg yolk½ tsp lemon juice 150g/5½oz plain flour 2 tbsp icing sugar 75g/2½oz unsalted butter, chilled, cut into roughly 1cm/½in cubes 1 free-range egg yolk ½ tsp lemon juice 230ml/8fl oz condensed milk170ml/6fl oz evaporated milk175g/6oz light muscovado sugar 230ml/8fl oz condensed milk 170ml/6fl oz evaporated milk 175g/6oz light muscovado sugar Method To make the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.Mix the egg with the lemon juice and a tablespoon of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball.Wrap in cling film and rest in the fridge for at least 15 minutes.Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a lightly floured surface to about a 3mm thickness and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later.Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for approximately eight minutes, or until it looks dry and faintly coloured.Using a small, sharp knife, trim away the excess pastry from the edge of the tin. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 190C/375F/Gas 5.For the filling, put the both milks and the sugar in a large bowl or the bowl of a freestanding mixer. Beat together with an electric whisk, starting off slowly then increasing the speed, for around 10 minutes until the mixture is increased in volume, light and bubbly.Pour the mixture into the pastry case. Bake for about 30 minutes (check after 20 minutes), or until just set and still a bit wobbly in the centre. Remove from the oven and leave to cool in the tin before slicing and serving. To make the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. To make the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Mix the egg with the lemon juice and a tablespoon of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Mix the egg with the lemon juice and a tablespoon of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes. Wrap in cling film and rest in the fridge for at least 15 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a lightly floured surface to about a 3mm thickness and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Roll out the pastry on a lightly floured surface to about a 3mm thickness and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for approximately eight minutes, or until it looks dry and faintly coloured. Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for approximately eight minutes, or until it looks dry and faintly coloured. Using a small, sharp knife, trim away the excess pastry from the edge of the tin. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 190C/375F/Gas 5. Using a small, sharp knife, trim away the excess pastry from the edge of the tin. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 190C/375F/Gas 5. For the filling, put the both milks and the sugar in a large bowl or the bowl of a freestanding mixer. Beat together with an electric whisk, starting off slowly then increasing the speed, for around 10 minutes until the mixture is increased in volume, light and bubbly. For the filling, put the both milks and the sugar in a large bowl or the bowl of a freestanding mixer. Beat together with an electric whisk, starting off slowly then increasing the speed, for around 10 minutes until the mixture is increased in volume, light and bubbly. Pour the mixture into the pastry case. Bake for about 30 minutes (check after 20 minutes), or until just set and still a bit wobbly in the centre. Remove from the oven and leave to cool in the tin before slicing and serving. Pour the mixture into the pastry case. Bake for about 30 minutes (check after 20 minutes), or until just set and still a bit wobbly in the centre. Remove from the oven and leave to cool in the tin before slicing and serving."
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} | 385e0ebe9eb0b7dc7a62be65b77ae96ced61ee71ad29e0547aa3878c8348bd0b | How to make eccles cakes recipe
An average of 2.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eccles_cakes_72475_16x9.jpg Use ready-made puff pastry for easy, flakey cakes to encase the spiced, fruity filling – a real classic. 75g/3oz unsalted butter150g/5oz soft brown sugar150g/5oz currants1 tsp ground cinnamon½ tsp freshly ground nutmeg 1 orange, juice and finely grated zest 50g/2oz candied peel 75g/3oz unsalted butter 150g/5oz soft brown sugar 150g/5oz currants 1 tsp ground cinnamon ½ tsp freshly ground nutmeg 1 orange, juice and finely grated zest 50g/2oz candied peel 25-50g/1-2oz margarine, for greasing1 block ready-made puff pastryflour, for dusting2-3 tbsp milk, for glazing caster sugar, for dustingicing sugar, for dusting 25-50g/1-2oz margarine, for greasing 1 block ready-made puff pastry flour, for dusting 2-3 tbsp milk, for glazing caster sugar, for dusting icing sugar, for dusting Method For the filling, melt the butter over a low heat in a small saucepan. Once melted, remove from the heat and stir in all of the remaining filling ingredients until well combined. Set aside to cool. Preheat the oven to 220C/425F/Gas 7. Grease a baking tray with the margarine.For the pastry, roll out the pastry on a lightly floured work surface to a thickness of about 3mm/⅛in. Using a 6cm/2½in cutter, cut the pastry into rounds.Place a teaspoon of the filling in the middle of each round, then brush the edges of half the pastry with milk. Bring the other half of the pastry over and seal. Bring the corners of the pastry up into the middle and pinch to seal. Turn thr sealed pastry parcel over, so that the seam is underneath, then gently roll out until it is about ½cm/¼in thick. Gently pat back into a round shape and place onto the greased baking tray.Slash each cake across three times using the tip of a sharp knife. Brush the cakes with milk and sprinkle with caster sugar. Bake for 15 minutes, or until the pastry is golden-brown and puffed up. Transfer the cakes to a wire rack to cool. Dust the eccles cakes with icing sugar before serving. For the filling, melt the butter over a low heat in a small saucepan. Once melted, remove from the heat and stir in all of the remaining filling ingredients until well combined. Set aside to cool. For the filling, melt the butter over a low heat in a small saucepan. Once melted, remove from the heat and stir in all of the remaining filling ingredients until well combined. Set aside to cool. Preheat the oven to 220C/425F/Gas 7. Grease a baking tray with the margarine. Preheat the oven to 220C/425F/Gas 7. Grease a baking tray with the margarine. For the pastry, roll out the pastry on a lightly floured work surface to a thickness of about 3mm/⅛in. Using a 6cm/2½in cutter, cut the pastry into rounds. For the pastry, roll out the pastry on a lightly floured work surface to a thickness of about 3mm/⅛in. Using a 6cm/2½in cutter, cut the pastry into rounds. Place a teaspoon of the filling in the middle of each round, then brush the edges of half the pastry with milk. Bring the other half of the pastry over and seal. Bring the corners of the pastry up into the middle and pinch to seal. Place a teaspoon of the filling in the middle of each round, then brush the edges of half the pastry with milk. Bring the other half of the pastry over and seal. Bring the corners of the pastry up into the middle and pinch to seal. Turn thr sealed pastry parcel over, so that the seam is underneath, then gently roll out until it is about ½cm/¼in thick. Gently pat back into a round shape and place onto the greased baking tray. Turn thr sealed pastry parcel over, so that the seam is underneath, then gently roll out until it is about ½cm/¼in thick. Gently pat back into a round shape and place onto the greased baking tray. Slash each cake across three times using the tip of a sharp knife. Brush the cakes with milk and sprinkle with caster sugar. Slash each cake across three times using the tip of a sharp knife. Brush the cakes with milk and sprinkle with caster sugar. Bake for 15 minutes, or until the pastry is golden-brown and puffed up. Transfer the cakes to a wire rack to cool. Bake for 15 minutes, or until the pastry is golden-brown and puffed up. Transfer the cakes to a wire rack to cool. Dust the eccles cakes with icing sugar before serving. Dust the eccles cakes with icing sugar before serving. | {
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"title": "How to make eccles cakes recipe",
"content": "An average of 2.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eccles_cakes_72475_16x9.jpg Use ready-made puff pastry for easy, flakey cakes to encase the spiced, fruity filling – a real classic. 75g/3oz unsalted butter150g/5oz soft brown sugar150g/5oz currants1 tsp ground cinnamon½ tsp freshly ground nutmeg 1 orange, juice and finely grated zest 50g/2oz candied peel 75g/3oz unsalted butter 150g/5oz soft brown sugar 150g/5oz currants 1 tsp ground cinnamon ½ tsp freshly ground nutmeg 1 orange, juice and finely grated zest 50g/2oz candied peel 25-50g/1-2oz margarine, for greasing1 block ready-made puff pastryflour, for dusting2-3 tbsp milk, for glazing caster sugar, for dustingicing sugar, for dusting 25-50g/1-2oz margarine, for greasing 1 block ready-made puff pastry flour, for dusting 2-3 tbsp milk, for glazing caster sugar, for dusting icing sugar, for dusting Method For the filling, melt the butter over a low heat in a small saucepan. Once melted, remove from the heat and stir in all of the remaining filling ingredients until well combined. Set aside to cool. Preheat the oven to 220C/425F/Gas 7. Grease a baking tray with the margarine.For the pastry, roll out the pastry on a lightly floured work surface to a thickness of about 3mm/⅛in. Using a 6cm/2½in cutter, cut the pastry into rounds.Place a teaspoon of the filling in the middle of each round, then brush the edges of half the pastry with milk. Bring the other half of the pastry over and seal. Bring the corners of the pastry up into the middle and pinch to seal. Turn thr sealed pastry parcel over, so that the seam is underneath, then gently roll out until it is about ½cm/¼in thick. Gently pat back into a round shape and place onto the greased baking tray.Slash each cake across three times using the tip of a sharp knife. Brush the cakes with milk and sprinkle with caster sugar. Bake for 15 minutes, or until the pastry is golden-brown and puffed up. Transfer the cakes to a wire rack to cool. Dust the eccles cakes with icing sugar before serving. For the filling, melt the butter over a low heat in a small saucepan. Once melted, remove from the heat and stir in all of the remaining filling ingredients until well combined. Set aside to cool. For the filling, melt the butter over a low heat in a small saucepan. Once melted, remove from the heat and stir in all of the remaining filling ingredients until well combined. Set aside to cool. Preheat the oven to 220C/425F/Gas 7. Grease a baking tray with the margarine. Preheat the oven to 220C/425F/Gas 7. Grease a baking tray with the margarine. For the pastry, roll out the pastry on a lightly floured work surface to a thickness of about 3mm/⅛in. Using a 6cm/2½in cutter, cut the pastry into rounds. For the pastry, roll out the pastry on a lightly floured work surface to a thickness of about 3mm/⅛in. Using a 6cm/2½in cutter, cut the pastry into rounds. Place a teaspoon of the filling in the middle of each round, then brush the edges of half the pastry with milk. Bring the other half of the pastry over and seal. Bring the corners of the pastry up into the middle and pinch to seal. Place a teaspoon of the filling in the middle of each round, then brush the edges of half the pastry with milk. Bring the other half of the pastry over and seal. Bring the corners of the pastry up into the middle and pinch to seal. Turn thr sealed pastry parcel over, so that the seam is underneath, then gently roll out until it is about ½cm/¼in thick. Gently pat back into a round shape and place onto the greased baking tray. Turn thr sealed pastry parcel over, so that the seam is underneath, then gently roll out until it is about ½cm/¼in thick. Gently pat back into a round shape and place onto the greased baking tray. Slash each cake across three times using the tip of a sharp knife. Brush the cakes with milk and sprinkle with caster sugar. Slash each cake across three times using the tip of a sharp knife. Brush the cakes with milk and sprinkle with caster sugar. Bake for 15 minutes, or until the pastry is golden-brown and puffed up. Transfer the cakes to a wire rack to cool. Bake for 15 minutes, or until the pastry is golden-brown and puffed up. Transfer the cakes to a wire rack to cool. Dust the eccles cakes with icing sugar before serving. Dust the eccles cakes with icing sugar before serving."
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} | f0a8944e45618291a7d66cf5fed580467d8b56603098c25d58a3e865c792a7ef | Shropshire fidget pie recipe
Preheat the oven to 190C/375F/Gas 5. Pinch off a quarter of the shortcrust pastry and set aside. Roll out the remaining pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Carefully line a 23cm/9in springform cake tin with the rolled pastry, folding any excess pastry down the sides of the tin. Line the pastry case with baking parchment and fill with ceramic baking beans.Transfer the pastry case to the oven and bake for 15 minutes. Remove the baking parchment and baking beans from the pastry case, then return the pastry case to the oven and continue to bake for a further 5-8 minutes, or until pale golden-brown. Remove from the oven and set aside to cool slightly. Trim off any excess pastry at this stage.Sprinkle the semolina flour into the bottom of the pastry case (this will absorb any excess moisture.)Meanwhile, boil the potatoes in a pan of salted water for 2-3 minutes. Reduce the heat until the water is simmering, then add the onions and simmer for a further 2-3 minutes, or until the potatoes and onions are just tender. Drain well. Return the vegetables to the pan and add the double cream and flour. Season, to taste, with salt and freshly ground black pepper, then mix until the ingredients are well combined.Arrange the apple slices in a layer at the bottom of the pastry case. Spoon over a third of the potato and onion mixture, then sprinkle over a third of the chopped sage and a third of the chopped ham and season, to taste, with salt, freshly ground black pepper and soft brown sugar. Repeat the process twice more.When all of the filling ingredients have been used up, carefully pour over the cider, making sure that it does not fizz over the sides of the pie.Roll the remaining pastry out onto a lightly floured work surface until the pastry is large enough in diameter to cover the top of the pie.Brush the edges of the pastry case all over with a little beaten egg. Place the pastry crust on top, pinching the edges of the pastry together to seal. Using a sharp knife, cut a small cross in the centre of the pie crust to allow the steam to escape.Transfer the pie to the oven and bake for one hour, or until the top of the pie is crisp and golden-brown and the filling mixture is bubbling. When the pie is cooked, remove it from the oven and set aside to cool before serving. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Pinch off a quarter of the shortcrust pastry and set aside. Roll out the remaining pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Pinch off a quarter of the shortcrust pastry and set aside. Roll out the remaining pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Carefully line a 23cm/9in springform cake tin with the rolled pastry, folding any excess pastry down the sides of the tin. Line the pastry case with baking parchment and fill with ceramic baking beans. Carefully line a 23cm/9in springform cake tin with the rolled pastry, folding any excess pastry down the sides of the tin. Line the pastry case with baking parchment and fill with ceramic baking beans. Transfer the pastry case to the oven and bake for 15 minutes. Remove the baking parchment and baking beans from the pastry case, then return the pastry case to the oven and continue to bake for a further 5-8 minutes, or until pale golden-brown. Remove from the oven and set aside to cool slightly. Trim off any excess pastry at this stage. Transfer the pastry case to the oven and bake for 15 minutes. Remove the baking parchment and baking beans from the pastry case, then return the pastry case to the oven and continue to bake for a further 5-8 minutes, or until pale golden-brown. Remove from the oven and set aside to cool slightly. Trim off any excess pastry at this stage. Sprinkle the semolina flour into the bottom of the pastry case (this will absorb any excess moisture.) Sprinkle the semolina flour into the bottom of the pastry case (this will absorb any excess moisture.) Meanwhile, boil the potatoes in a pan of salted water for 2-3 minutes. Reduce the heat until the water is simmering, then add the onions and simmer for a further 2-3 minutes, or until the potatoes and onions are just tender. Drain well. Meanwhile, boil the potatoes in a pan of salted water for 2-3 minutes. Reduce the heat until the water is simmering, then add the onions and simmer for a further 2-3 minutes, or until the potatoes and onions are just tender. Drain well. Return the vegetables to the pan and add the double cream and flour. Season, to taste, with salt and freshly ground black pepper, then mix until the ingredients are well combined. Return the vegetables to the pan and add the double cream and flour. Season, to taste, with salt and freshly ground black pepper, then mix until the ingredients are well combined. Arrange the apple slices in a layer at the bottom of the pastry case. Spoon over a third of the potato and onion mixture, then sprinkle over a third of the chopped sage and a third of the chopped ham and season, to taste, with salt, freshly ground black pepper and soft brown sugar. Repeat the process twice more. Arrange the apple slices in a layer at the bottom of the pastry case. Spoon over a third of the potato and onion mixture, then sprinkle over a third of the chopped sage and a third of the chopped ham and season, to taste, with salt, freshly ground black pepper and soft brown sugar. Repeat the process twice more. When all of the filling ingredients have been used up, carefully pour over the cider, making sure that it does not fizz over the sides of the pie. When all of the filling ingredients have been used up, carefully pour over the cider, making sure that it does not fizz over the sides of the pie. Roll the remaining pastry out onto a lightly floured work surface until the pastry is large enough in diameter to cover the top of the pie. Roll the remaining pastry out onto a lightly floured work surface until the pastry is large enough in diameter to cover the top of the pie. Brush the edges of the pastry case all over with a little beaten egg. Place the pastry crust on top, pinching the edges of the pastry together to seal. Using a sharp knife, cut a small cross in the centre of the pie crust to allow the steam to escape. Brush the edges of the pastry case all over with a little beaten egg. Place the pastry crust on top, pinching the edges of the pastry together to seal. Using a sharp knife, cut a small cross in the centre of the pie crust to allow the steam to escape. Transfer the pie to the oven and bake for one hour, or until the top of the pie is crisp and golden-brown and the filling mixture is bubbling. When the pie is cooked, remove it from the oven and set aside to cool before serving. Transfer the pie to the oven and bake for one hour, or until the top of the pie is crisp and golden-brown and the filling mixture is bubbling. When the pie is cooked, remove it from the oven and set aside to cool before serving. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Shropshire fidget pie recipe",
"content": "Preheat the oven to 190C/375F/Gas 5. Pinch off a quarter of the shortcrust pastry and set aside. Roll out the remaining pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Carefully line a 23cm/9in springform cake tin with the rolled pastry, folding any excess pastry down the sides of the tin. Line the pastry case with baking parchment and fill with ceramic baking beans.Transfer the pastry case to the oven and bake for 15 minutes. Remove the baking parchment and baking beans from the pastry case, then return the pastry case to the oven and continue to bake for a further 5-8 minutes, or until pale golden-brown. Remove from the oven and set aside to cool slightly. Trim off any excess pastry at this stage.Sprinkle the semolina flour into the bottom of the pastry case (this will absorb any excess moisture.)Meanwhile, boil the potatoes in a pan of salted water for 2-3 minutes. Reduce the heat until the water is simmering, then add the onions and simmer for a further 2-3 minutes, or until the potatoes and onions are just tender. Drain well. Return the vegetables to the pan and add the double cream and flour. Season, to taste, with salt and freshly ground black pepper, then mix until the ingredients are well combined.Arrange the apple slices in a layer at the bottom of the pastry case. Spoon over a third of the potato and onion mixture, then sprinkle over a third of the chopped sage and a third of the chopped ham and season, to taste, with salt, freshly ground black pepper and soft brown sugar. Repeat the process twice more.When all of the filling ingredients have been used up, carefully pour over the cider, making sure that it does not fizz over the sides of the pie.Roll the remaining pastry out onto a lightly floured work surface until the pastry is large enough in diameter to cover the top of the pie.Brush the edges of the pastry case all over with a little beaten egg. Place the pastry crust on top, pinching the edges of the pastry together to seal. Using a sharp knife, cut a small cross in the centre of the pie crust to allow the steam to escape.Transfer the pie to the oven and bake for one hour, or until the top of the pie is crisp and golden-brown and the filling mixture is bubbling. When the pie is cooked, remove it from the oven and set aside to cool before serving. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Pinch off a quarter of the shortcrust pastry and set aside. Roll out the remaining pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Pinch off a quarter of the shortcrust pastry and set aside. Roll out the remaining pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Carefully line a 23cm/9in springform cake tin with the rolled pastry, folding any excess pastry down the sides of the tin. Line the pastry case with baking parchment and fill with ceramic baking beans. Carefully line a 23cm/9in springform cake tin with the rolled pastry, folding any excess pastry down the sides of the tin. Line the pastry case with baking parchment and fill with ceramic baking beans. Transfer the pastry case to the oven and bake for 15 minutes. Remove the baking parchment and baking beans from the pastry case, then return the pastry case to the oven and continue to bake for a further 5-8 minutes, or until pale golden-brown. Remove from the oven and set aside to cool slightly. Trim off any excess pastry at this stage. Transfer the pastry case to the oven and bake for 15 minutes. Remove the baking parchment and baking beans from the pastry case, then return the pastry case to the oven and continue to bake for a further 5-8 minutes, or until pale golden-brown. Remove from the oven and set aside to cool slightly. Trim off any excess pastry at this stage. Sprinkle the semolina flour into the bottom of the pastry case (this will absorb any excess moisture.) Sprinkle the semolina flour into the bottom of the pastry case (this will absorb any excess moisture.) Meanwhile, boil the potatoes in a pan of salted water for 2-3 minutes. Reduce the heat until the water is simmering, then add the onions and simmer for a further 2-3 minutes, or until the potatoes and onions are just tender. Drain well. Meanwhile, boil the potatoes in a pan of salted water for 2-3 minutes. Reduce the heat until the water is simmering, then add the onions and simmer for a further 2-3 minutes, or until the potatoes and onions are just tender. Drain well. Return the vegetables to the pan and add the double cream and flour. Season, to taste, with salt and freshly ground black pepper, then mix until the ingredients are well combined. Return the vegetables to the pan and add the double cream and flour. Season, to taste, with salt and freshly ground black pepper, then mix until the ingredients are well combined. Arrange the apple slices in a layer at the bottom of the pastry case. Spoon over a third of the potato and onion mixture, then sprinkle over a third of the chopped sage and a third of the chopped ham and season, to taste, with salt, freshly ground black pepper and soft brown sugar. Repeat the process twice more. Arrange the apple slices in a layer at the bottom of the pastry case. Spoon over a third of the potato and onion mixture, then sprinkle over a third of the chopped sage and a third of the chopped ham and season, to taste, with salt, freshly ground black pepper and soft brown sugar. Repeat the process twice more. When all of the filling ingredients have been used up, carefully pour over the cider, making sure that it does not fizz over the sides of the pie. When all of the filling ingredients have been used up, carefully pour over the cider, making sure that it does not fizz over the sides of the pie. Roll the remaining pastry out onto a lightly floured work surface until the pastry is large enough in diameter to cover the top of the pie. Roll the remaining pastry out onto a lightly floured work surface until the pastry is large enough in diameter to cover the top of the pie. Brush the edges of the pastry case all over with a little beaten egg. Place the pastry crust on top, pinching the edges of the pastry together to seal. Using a sharp knife, cut a small cross in the centre of the pie crust to allow the steam to escape. Brush the edges of the pastry case all over with a little beaten egg. Place the pastry crust on top, pinching the edges of the pastry together to seal. Using a sharp knife, cut a small cross in the centre of the pie crust to allow the steam to escape. Transfer the pie to the oven and bake for one hour, or until the top of the pie is crisp and golden-brown and the filling mixture is bubbling. When the pie is cooked, remove it from the oven and set aside to cool before serving. Transfer the pie to the oven and bake for one hour, or until the top of the pie is crisp and golden-brown and the filling mixture is bubbling. When the pie is cooked, remove it from the oven and set aside to cool before serving."
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} | d115940647e6f8f652c1881ed61beea8342c3bb18a7377e6b8bf4e0f65299510 | Blackberry jam recipe
An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blackberry_jam_47084_16x9.jpg Making a batch of blackberry jam is a wonderful way to bottle the last of summer’s warmth. A sugar thermometer guarantees a good set, but if you don’t have one, you can use the traditional method of testing for set on a chilled plate. 1.2kg/2lb 10oz blackberries700g/1lb 9oz caster sugar1 lemon, juice only 1.2kg/2lb 10oz blackberries 700g/1lb 9oz caster sugar 1 lemon, juice only Method If you don’t have a sugar thermometer, a few hours before you want to make your jam, put a couple of small plates or saucers into your freezer. Wash the blackberries and add to a large, heavy-bottomed saucepan. Cook over a medium–high heat for 8–10 minutes, stirring occasionally, until most of the blackberries have broken down and the remaining berries are almost submerged in their juice.Begin to add the sugar to the berries, a third at a time, stirring between each addition, then add the lemon juice. Bring the mixture to the boil, then turn the heat down slightly to a gentle rolling boil and simmer for 8–10 minutes, until the jam reaches 105C/220F on a sugar thermometer. At this stage the bubbles in the jam will have changed from large to small, indicating that most of the water from the fruit has evaporated. If you don’t have a sugar thermometer, you can test if your jam has reached setting point using your pre-chilled plates. When you’re ready to test the set, remove a plate from the freezer and drop a teaspoon of jam onto it. Leave it for a moment, then run your finger through the jam. If the jam crinkles a little on the surface as though it’s beginning to form a skin, it’s ready to be jarred. If the jam remains runny and the line your finger has created disappears in the jam, cook it for a few more minutes and test again with your second chilled plate.Carefully divide the jam between six warm sterilised jars and seal with sterilised lids. The jam will keep, unopened, in a cool dark place for 12 months. Once open, store in the fridge and eat within two weeks. If you don’t have a sugar thermometer, a few hours before you want to make your jam, put a couple of small plates or saucers into your freezer. If you don’t have a sugar thermometer, a few hours before you want to make your jam, put a couple of small plates or saucers into your freezer. Wash the blackberries and add to a large, heavy-bottomed saucepan. Cook over a medium–high heat for 8–10 minutes, stirring occasionally, until most of the blackberries have broken down and the remaining berries are almost submerged in their juice. Wash the blackberries and add to a large, heavy-bottomed saucepan. Cook over a medium–high heat for 8–10 minutes, stirring occasionally, until most of the blackberries have broken down and the remaining berries are almost submerged in their juice. Begin to add the sugar to the berries, a third at a time, stirring between each addition, then add the lemon juice. Bring the mixture to the boil, then turn the heat down slightly to a gentle rolling boil and simmer for 8–10 minutes, until the jam reaches 105C/220F on a sugar thermometer. At this stage the bubbles in the jam will have changed from large to small, indicating that most of the water from the fruit has evaporated. Begin to add the sugar to the berries, a third at a time, stirring between each addition, then add the lemon juice. Bring the mixture to the boil, then turn the heat down slightly to a gentle rolling boil and simmer for 8–10 minutes, until the jam reaches 105C/220F on a sugar thermometer. At this stage the bubbles in the jam will have changed from large to small, indicating that most of the water from the fruit has evaporated. If you don’t have a sugar thermometer, you can test if your jam has reached setting point using your pre-chilled plates. When you’re ready to test the set, remove a plate from the freezer and drop a teaspoon of jam onto it. Leave it for a moment, then run your finger through the jam. If the jam crinkles a little on the surface as though it’s beginning to form a skin, it’s ready to be jarred. If the jam remains runny and the line your finger has created disappears in the jam, cook it for a few more minutes and test again with your second chilled plate. If you don’t have a sugar thermometer, you can test if your jam has reached setting point using your pre-chilled plates. When you’re ready to test the set, remove a plate from the freezer and drop a teaspoon of jam onto it. Leave it for a moment, then run your finger through the jam. If the jam crinkles a little on the surface as though it’s beginning to form a skin, it’s ready to be jarred. If the jam remains runny and the line your finger has created disappears in the jam, cook it for a few more minutes and test again with your second chilled plate. Carefully divide the jam between six warm sterilised jars and seal with sterilised lids. The jam will keep, unopened, in a cool dark place for 12 months. Once open, store in the fridge and eat within two weeks. Carefully divide the jam between six warm sterilised jars and seal with sterilised lids. The jam will keep, unopened, in a cool dark place for 12 months. Once open, store in the fridge and eat within two weeks. Recipe tips To sterilise the jars, preheat the oven to 110C/100C Fan/Gas ¼. Wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up) in the oven for 30 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes. Jar your jam when it has reached setting point and while the jars and lids are still warm following sterilisation. For a more acidic, less sweet jam, stir a tablespoon of apple cider vinegar through the mixture before jarring. | {
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"title": "Blackberry jam recipe",
"content": "An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blackberry_jam_47084_16x9.jpg Making a batch of blackberry jam is a wonderful way to bottle the last of summer’s warmth. A sugar thermometer guarantees a good set, but if you don’t have one, you can use the traditional method of testing for set on a chilled plate. 1.2kg/2lb 10oz blackberries700g/1lb 9oz caster sugar1 lemon, juice only 1.2kg/2lb 10oz blackberries 700g/1lb 9oz caster sugar 1 lemon, juice only Method If you don’t have a sugar thermometer, a few hours before you want to make your jam, put a couple of small plates or saucers into your freezer. Wash the blackberries and add to a large, heavy-bottomed saucepan. Cook over a medium–high heat for 8–10 minutes, stirring occasionally, until most of the blackberries have broken down and the remaining berries are almost submerged in their juice.Begin to add the sugar to the berries, a third at a time, stirring between each addition, then add the lemon juice. Bring the mixture to the boil, then turn the heat down slightly to a gentle rolling boil and simmer for 8–10 minutes, until the jam reaches 105C/220F on a sugar thermometer. At this stage the bubbles in the jam will have changed from large to small, indicating that most of the water from the fruit has evaporated. If you don’t have a sugar thermometer, you can test if your jam has reached setting point using your pre-chilled plates. When you’re ready to test the set, remove a plate from the freezer and drop a teaspoon of jam onto it. Leave it for a moment, then run your finger through the jam. If the jam crinkles a little on the surface as though it’s beginning to form a skin, it’s ready to be jarred. If the jam remains runny and the line your finger has created disappears in the jam, cook it for a few more minutes and test again with your second chilled plate.Carefully divide the jam between six warm sterilised jars and seal with sterilised lids. The jam will keep, unopened, in a cool dark place for 12 months. Once open, store in the fridge and eat within two weeks. If you don’t have a sugar thermometer, a few hours before you want to make your jam, put a couple of small plates or saucers into your freezer. If you don’t have a sugar thermometer, a few hours before you want to make your jam, put a couple of small plates or saucers into your freezer. Wash the blackberries and add to a large, heavy-bottomed saucepan. Cook over a medium–high heat for 8–10 minutes, stirring occasionally, until most of the blackberries have broken down and the remaining berries are almost submerged in their juice. Wash the blackberries and add to a large, heavy-bottomed saucepan. Cook over a medium–high heat for 8–10 minutes, stirring occasionally, until most of the blackberries have broken down and the remaining berries are almost submerged in their juice. Begin to add the sugar to the berries, a third at a time, stirring between each addition, then add the lemon juice. Bring the mixture to the boil, then turn the heat down slightly to a gentle rolling boil and simmer for 8–10 minutes, until the jam reaches 105C/220F on a sugar thermometer. At this stage the bubbles in the jam will have changed from large to small, indicating that most of the water from the fruit has evaporated. Begin to add the sugar to the berries, a third at a time, stirring between each addition, then add the lemon juice. Bring the mixture to the boil, then turn the heat down slightly to a gentle rolling boil and simmer for 8–10 minutes, until the jam reaches 105C/220F on a sugar thermometer. At this stage the bubbles in the jam will have changed from large to small, indicating that most of the water from the fruit has evaporated. If you don’t have a sugar thermometer, you can test if your jam has reached setting point using your pre-chilled plates. When you’re ready to test the set, remove a plate from the freezer and drop a teaspoon of jam onto it. Leave it for a moment, then run your finger through the jam. If the jam crinkles a little on the surface as though it’s beginning to form a skin, it’s ready to be jarred. If the jam remains runny and the line your finger has created disappears in the jam, cook it for a few more minutes and test again with your second chilled plate. If you don’t have a sugar thermometer, you can test if your jam has reached setting point using your pre-chilled plates. When you’re ready to test the set, remove a plate from the freezer and drop a teaspoon of jam onto it. Leave it for a moment, then run your finger through the jam. If the jam crinkles a little on the surface as though it’s beginning to form a skin, it’s ready to be jarred. If the jam remains runny and the line your finger has created disappears in the jam, cook it for a few more minutes and test again with your second chilled plate. Carefully divide the jam between six warm sterilised jars and seal with sterilised lids. The jam will keep, unopened, in a cool dark place for 12 months. Once open, store in the fridge and eat within two weeks. Carefully divide the jam between six warm sterilised jars and seal with sterilised lids. The jam will keep, unopened, in a cool dark place for 12 months. Once open, store in the fridge and eat within two weeks. Recipe tips To sterilise the jars, preheat the oven to 110C/100C Fan/Gas ¼. Wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up) in the oven for 30 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes. Jar your jam when it has reached setting point and while the jars and lids are still warm following sterilisation. For a more acidic, less sweet jam, stir a tablespoon of apple cider vinegar through the mixture before jarring."
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} | d197d5b9c668bb3624bae48ff71da6aeefea0b3c1f01fafc4325d9b9f5dc6daa | How to make bubble tea recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bubble_tea_74016_16x9.jpg Bubble tea is a refreshing summer drink to make at home – a Taiwanese classic, each glass is finished with ice and sweet, chewy tapioca pearls. Try a traditional milk tea, or go fruity with a refreshing mango and lime version. 4 tbsp large white tapioca pearls (boba)60g/2¼oz light brown soft sugar2 English breakfast tea bagsice, to serve 4 tbsp large white tapioca pearls (boba) 60g/2¼oz light brown soft sugar 2 English breakfast tea bags ice, to serve 500m/18fl oz whole milk (or dairy-free alternative) 500m/18fl oz whole milk (or dairy-free alternative) 425g tin mango slices in juice1 lime, juice onlymint, to serve (optional) 425g tin mango slices in juice 1 lime, juice only mint, to serve (optional) Method Bring 1 litre/1¾ pints water to the boil in a saucepan and then reduce to a simmer. Add the tapioca pearls and cook for 30 minutes, stirring occasionally to ensure the pearls don’t stick. Take the pan off the heat, cover with a lid and set aside for 15 minutes. Repeat the boiling and resting process, until the pearls are soft and translucent.Drain the pearls, and while still warm add to a bowl with the sugar and 4 tablespoons warm water. Stir until the sugar has dissolved and the pearls are evenly coated in the brown sugar syrup.For the classic bubble tea, put the milk into a small saucepan over a medium heat and bring just to a simmer. As soon as the milk begins to bubble, take it off the heat, add the tea bags and set aside to cool completely. Remove the tea bags.For the fruity bubble tea, put the tinned mango (juice and all) into a small saucepan with half a tin’s worth of water and bring to the boil. Add the teabags and then immediately remove from the heat. Set aside to cool completely. Remove the teabags, then blend the mango mixture with the lime juice in a blender (or using a hand-held stick blender) until smooth. Add a splash of water to loosen if needed.When you’re ready to serve, add 2 tablespoons of tapioca pearls to the bottom of two tall glasses (approx. 350ml/12fl oz). Divide the milk tea or mango tea between the glasses and top up with ice. Stir to mix well, adding a little more of the brown sugar syrup to taste. Garnish the mango tea with a sprig of mint, if you like. Bring 1 litre/1¾ pints water to the boil in a saucepan and then reduce to a simmer. Add the tapioca pearls and cook for 30 minutes, stirring occasionally to ensure the pearls don’t stick. Take the pan off the heat, cover with a lid and set aside for 15 minutes. Repeat the boiling and resting process, until the pearls are soft and translucent. Bring 1 litre/1¾ pints water to the boil in a saucepan and then reduce to a simmer. Add the tapioca pearls and cook for 30 minutes, stirring occasionally to ensure the pearls don’t stick. Take the pan off the heat, cover with a lid and set aside for 15 minutes. Repeat the boiling and resting process, until the pearls are soft and translucent. Drain the pearls, and while still warm add to a bowl with the sugar and 4 tablespoons warm water. Stir until the sugar has dissolved and the pearls are evenly coated in the brown sugar syrup. Drain the pearls, and while still warm add to a bowl with the sugar and 4 tablespoons warm water. Stir until the sugar has dissolved and the pearls are evenly coated in the brown sugar syrup. For the classic bubble tea, put the milk into a small saucepan over a medium heat and bring just to a simmer. As soon as the milk begins to bubble, take it off the heat, add the tea bags and set aside to cool completely. Remove the tea bags. For the classic bubble tea, put the milk into a small saucepan over a medium heat and bring just to a simmer. As soon as the milk begins to bubble, take it off the heat, add the tea bags and set aside to cool completely. Remove the tea bags. For the fruity bubble tea, put the tinned mango (juice and all) into a small saucepan with half a tin’s worth of water and bring to the boil. Add the teabags and then immediately remove from the heat. Set aside to cool completely. Remove the teabags, then blend the mango mixture with the lime juice in a blender (or using a hand-held stick blender) until smooth. Add a splash of water to loosen if needed. For the fruity bubble tea, put the tinned mango (juice and all) into a small saucepan with half a tin’s worth of water and bring to the boil. Add the teabags and then immediately remove from the heat. Set aside to cool completely. Remove the teabags, then blend the mango mixture with the lime juice in a blender (or using a hand-held stick blender) until smooth. Add a splash of water to loosen if needed. When you’re ready to serve, add 2 tablespoons of tapioca pearls to the bottom of two tall glasses (approx. 350ml/12fl oz). Divide the milk tea or mango tea between the glasses and top up with ice. Stir to mix well, adding a little more of the brown sugar syrup to taste. Garnish the mango tea with a sprig of mint, if you like. When you’re ready to serve, add 2 tablespoons of tapioca pearls to the bottom of two tall glasses (approx. 350ml/12fl oz). Divide the milk tea or mango tea between the glasses and top up with ice. Stir to mix well, adding a little more of the brown sugar syrup to taste. Garnish the mango tea with a sprig of mint, if you like. Recipe tips You can buy tapioca pearls online or from most Asian supermarkets. Be sure to check the instructions for cooking the tapioca pearls you buy, as they can vary. You may wish to cook a larger batch of tapioca pearls in advance, then just use 2 tbsp per glass when serving the tea. Swap the mango for your favourite tinned fruit (about 400g), but make sure it is in juice rather than light syrup. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bubble_tea_74016_16x9.jpg Bubble tea is a refreshing summer drink to make at home – a Taiwanese classic, each glass is finished with ice and sweet, chewy tapioca pearls. Try a traditional milk tea, or go fruity with a refreshing mango and lime version. 4 tbsp large white tapioca pearls (boba)60g/2¼oz light brown soft sugar2 English breakfast tea bagsice, to serve 4 tbsp large white tapioca pearls (boba) 60g/2¼oz light brown soft sugar 2 English breakfast tea bags ice, to serve 500m/18fl oz whole milk (or dairy-free alternative) 500m/18fl oz whole milk (or dairy-free alternative) 425g tin mango slices in juice1 lime, juice onlymint, to serve (optional) 425g tin mango slices in juice 1 lime, juice only mint, to serve (optional) Method Bring 1 litre/1¾ pints water to the boil in a saucepan and then reduce to a simmer. Add the tapioca pearls and cook for 30 minutes, stirring occasionally to ensure the pearls don’t stick. Take the pan off the heat, cover with a lid and set aside for 15 minutes. Repeat the boiling and resting process, until the pearls are soft and translucent.Drain the pearls, and while still warm add to a bowl with the sugar and 4 tablespoons warm water. Stir until the sugar has dissolved and the pearls are evenly coated in the brown sugar syrup.For the classic bubble tea, put the milk into a small saucepan over a medium heat and bring just to a simmer. As soon as the milk begins to bubble, take it off the heat, add the tea bags and set aside to cool completely. Remove the tea bags.For the fruity bubble tea, put the tinned mango (juice and all) into a small saucepan with half a tin’s worth of water and bring to the boil. Add the teabags and then immediately remove from the heat. Set aside to cool completely. Remove the teabags, then blend the mango mixture with the lime juice in a blender (or using a hand-held stick blender) until smooth. Add a splash of water to loosen if needed.When you’re ready to serve, add 2 tablespoons of tapioca pearls to the bottom of two tall glasses (approx. 350ml/12fl oz). Divide the milk tea or mango tea between the glasses and top up with ice. Stir to mix well, adding a little more of the brown sugar syrup to taste. Garnish the mango tea with a sprig of mint, if you like. Bring 1 litre/1¾ pints water to the boil in a saucepan and then reduce to a simmer. Add the tapioca pearls and cook for 30 minutes, stirring occasionally to ensure the pearls don’t stick. Take the pan off the heat, cover with a lid and set aside for 15 minutes. Repeat the boiling and resting process, until the pearls are soft and translucent. Bring 1 litre/1¾ pints water to the boil in a saucepan and then reduce to a simmer. Add the tapioca pearls and cook for 30 minutes, stirring occasionally to ensure the pearls don’t stick. Take the pan off the heat, cover with a lid and set aside for 15 minutes. Repeat the boiling and resting process, until the pearls are soft and translucent. Drain the pearls, and while still warm add to a bowl with the sugar and 4 tablespoons warm water. Stir until the sugar has dissolved and the pearls are evenly coated in the brown sugar syrup. Drain the pearls, and while still warm add to a bowl with the sugar and 4 tablespoons warm water. Stir until the sugar has dissolved and the pearls are evenly coated in the brown sugar syrup. For the classic bubble tea, put the milk into a small saucepan over a medium heat and bring just to a simmer. As soon as the milk begins to bubble, take it off the heat, add the tea bags and set aside to cool completely. Remove the tea bags. For the classic bubble tea, put the milk into a small saucepan over a medium heat and bring just to a simmer. As soon as the milk begins to bubble, take it off the heat, add the tea bags and set aside to cool completely. Remove the tea bags. For the fruity bubble tea, put the tinned mango (juice and all) into a small saucepan with half a tin’s worth of water and bring to the boil. Add the teabags and then immediately remove from the heat. Set aside to cool completely. Remove the teabags, then blend the mango mixture with the lime juice in a blender (or using a hand-held stick blender) until smooth. Add a splash of water to loosen if needed. For the fruity bubble tea, put the tinned mango (juice and all) into a small saucepan with half a tin’s worth of water and bring to the boil. Add the teabags and then immediately remove from the heat. Set aside to cool completely. Remove the teabags, then blend the mango mixture with the lime juice in a blender (or using a hand-held stick blender) until smooth. Add a splash of water to loosen if needed. When you’re ready to serve, add 2 tablespoons of tapioca pearls to the bottom of two tall glasses (approx. 350ml/12fl oz). Divide the milk tea or mango tea between the glasses and top up with ice. Stir to mix well, adding a little more of the brown sugar syrup to taste. Garnish the mango tea with a sprig of mint, if you like. When you’re ready to serve, add 2 tablespoons of tapioca pearls to the bottom of two tall glasses (approx. 350ml/12fl oz). Divide the milk tea or mango tea between the glasses and top up with ice. Stir to mix well, adding a little more of the brown sugar syrup to taste. Garnish the mango tea with a sprig of mint, if you like. Recipe tips You can buy tapioca pearls online or from most Asian supermarkets. Be sure to check the instructions for cooking the tapioca pearls you buy, as they can vary. You may wish to cook a larger batch of tapioca pearls in advance, then just use 2 tbsp per glass when serving the tea. Swap the mango for your favourite tinned fruit (about 400g), but make sure it is in juice rather than light syrup."
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} | f367dad3c83e88141c7eda3a9b6e818a4bdd7b9c7139c03c59ef77d6883a1ebe | Bún chả inspired noodle bowl recipe
An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bun_cha_vietnamese_43341_16x9.jpg Bún chả is a popular Vietnamese street food originally from Hanoi. My simplified version has fried pork sausage meatballs, rice noodles, fresh veg and an easy tangy sauce. But you might taste it in Vietnam with pickles, barbecued pork patties and pork belly slices, and local herbs. If you get a chance, try it! 200g/7oz thin rice noodles3 Persian cucumbers or ¼ cucumber, sliced1 small carrot, peeled into ribbons using a vegetable peeler2 large spring onions, sliced6–8 Little Gem lettuce leaveslarge handful fresh coriander leaves 200g/7oz thin rice noodles 3 Persian cucumbers or ¼ cucumber, sliced 1 small carrot, peeled into ribbons using a vegetable peeler 2 large spring onions, sliced 6–8 Little Gem lettuce leaves large handful fresh coriander leaves 2 tbsp fish sauce1 lime, juice only1 tsp sweet chilli saucepinch salt 2 tbsp fish sauce 1 lime, juice only 1 tsp sweet chilli sauce pinch salt 200g/7oz sausagemeat1 tsp fish sauce½ tsp sugar1 garlic clove, grated2 spring onions, thinly sliced2 tbsp olive oil 200g/7oz sausagemeat 1 tsp fish sauce ½ tsp sugar 1 garlic clove, grated 2 spring onions, thinly sliced 2 tbsp olive oil Method To make the noodles, soak the noodles as per the packet instructions, then rinse and cool under the cold tap. Set aside to drain.To make the sauce, whisk together the fish sauce, lime juice, sweet chilli sauce and a pinch of salt in a small bowl and set aside.To make the sausage meatballs, mix together the sausagemeat, fish sauce, sugar, garlic and spring onions in a bowl until smooth, then shape into 6–8 relatively flat patties. Heat the oil in a large, non-stick frying pan over a medium-high heat, then fry the patties for around 3–4 minutes on each side until browned, caramelised and cooked through.While they are cooking, divide the noodles between two bowls and add the cucumber, carrot, spring onions, Little Gem lettuce and coriander leaves. Add the cooked meatballs and drizzle over the sauce to serve. To make the noodles, soak the noodles as per the packet instructions, then rinse and cool under the cold tap. Set aside to drain. To make the noodles, soak the noodles as per the packet instructions, then rinse and cool under the cold tap. Set aside to drain. To make the sauce, whisk together the fish sauce, lime juice, sweet chilli sauce and a pinch of salt in a small bowl and set aside. To make the sauce, whisk together the fish sauce, lime juice, sweet chilli sauce and a pinch of salt in a small bowl and set aside. To make the sausage meatballs, mix together the sausagemeat, fish sauce, sugar, garlic and spring onions in a bowl until smooth, then shape into 6–8 relatively flat patties. To make the sausage meatballs, mix together the sausagemeat, fish sauce, sugar, garlic and spring onions in a bowl until smooth, then shape into 6–8 relatively flat patties. Heat the oil in a large, non-stick frying pan over a medium-high heat, then fry the patties for around 3–4 minutes on each side until browned, caramelised and cooked through. Heat the oil in a large, non-stick frying pan over a medium-high heat, then fry the patties for around 3–4 minutes on each side until browned, caramelised and cooked through. While they are cooking, divide the noodles between two bowls and add the cucumber, carrot, spring onions, Little Gem lettuce and coriander leaves. While they are cooking, divide the noodles between two bowls and add the cucumber, carrot, spring onions, Little Gem lettuce and coriander leaves. Add the cooked meatballs and drizzle over the sauce to serve. Add the cooked meatballs and drizzle over the sauce to serve. | {
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"content": "An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bun_cha_vietnamese_43341_16x9.jpg Bún chả is a popular Vietnamese street food originally from Hanoi. My simplified version has fried pork sausage meatballs, rice noodles, fresh veg and an easy tangy sauce. But you might taste it in Vietnam with pickles, barbecued pork patties and pork belly slices, and local herbs. If you get a chance, try it! 200g/7oz thin rice noodles3 Persian cucumbers or ¼ cucumber, sliced1 small carrot, peeled into ribbons using a vegetable peeler2 large spring onions, sliced6–8 Little Gem lettuce leaveslarge handful fresh coriander leaves 200g/7oz thin rice noodles 3 Persian cucumbers or ¼ cucumber, sliced 1 small carrot, peeled into ribbons using a vegetable peeler 2 large spring onions, sliced 6–8 Little Gem lettuce leaves large handful fresh coriander leaves 2 tbsp fish sauce1 lime, juice only1 tsp sweet chilli saucepinch salt 2 tbsp fish sauce 1 lime, juice only 1 tsp sweet chilli sauce pinch salt 200g/7oz sausagemeat1 tsp fish sauce½ tsp sugar1 garlic clove, grated2 spring onions, thinly sliced2 tbsp olive oil 200g/7oz sausagemeat 1 tsp fish sauce ½ tsp sugar 1 garlic clove, grated 2 spring onions, thinly sliced 2 tbsp olive oil Method To make the noodles, soak the noodles as per the packet instructions, then rinse and cool under the cold tap. Set aside to drain.To make the sauce, whisk together the fish sauce, lime juice, sweet chilli sauce and a pinch of salt in a small bowl and set aside.To make the sausage meatballs, mix together the sausagemeat, fish sauce, sugar, garlic and spring onions in a bowl until smooth, then shape into 6–8 relatively flat patties. Heat the oil in a large, non-stick frying pan over a medium-high heat, then fry the patties for around 3–4 minutes on each side until browned, caramelised and cooked through.While they are cooking, divide the noodles between two bowls and add the cucumber, carrot, spring onions, Little Gem lettuce and coriander leaves. Add the cooked meatballs and drizzle over the sauce to serve. To make the noodles, soak the noodles as per the packet instructions, then rinse and cool under the cold tap. Set aside to drain. To make the noodles, soak the noodles as per the packet instructions, then rinse and cool under the cold tap. Set aside to drain. To make the sauce, whisk together the fish sauce, lime juice, sweet chilli sauce and a pinch of salt in a small bowl and set aside. To make the sauce, whisk together the fish sauce, lime juice, sweet chilli sauce and a pinch of salt in a small bowl and set aside. To make the sausage meatballs, mix together the sausagemeat, fish sauce, sugar, garlic and spring onions in a bowl until smooth, then shape into 6–8 relatively flat patties. To make the sausage meatballs, mix together the sausagemeat, fish sauce, sugar, garlic and spring onions in a bowl until smooth, then shape into 6–8 relatively flat patties. Heat the oil in a large, non-stick frying pan over a medium-high heat, then fry the patties for around 3–4 minutes on each side until browned, caramelised and cooked through. Heat the oil in a large, non-stick frying pan over a medium-high heat, then fry the patties for around 3–4 minutes on each side until browned, caramelised and cooked through. While they are cooking, divide the noodles between two bowls and add the cucumber, carrot, spring onions, Little Gem lettuce and coriander leaves. While they are cooking, divide the noodles between two bowls and add the cucumber, carrot, spring onions, Little Gem lettuce and coriander leaves. Add the cooked meatballs and drizzle over the sauce to serve. Add the cooked meatballs and drizzle over the sauce to serve."
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} | 3b1b143b3e20f44429fa75940c12f8b6751c9f67e0217bd7946eb4ccfa510723 | Prawn laksa with rice noodles and crispy prawns recipe
An average of 5.0 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_laksa_rice_noodle_12790_16x9.jpg A fabulous, warming homemade laksa paste makes this Malaysian-Chinese fusion of spicy prawns in noodle broth. This dish serves two as a main course or four as a starter. 1 tsp ground coriander1 tsp ground cumin1 tsp turmeric2 small onions (about 190g/7oz), chopped50ml/2fl oz coconut milk2.5cm/1in piece of fresh root ginger, peeled and roughly chopped2 garlic cloves, roughly chopped2 stalks lemongrass (about 25g/1oz), roughly chopped2 Fresno or other medium red chillies, seeds removed, roughly chopped1 tbsp fermented shrimp paste 1 tsp ground coriander 1 tsp ground cumin 1 tsp turmeric 2 small onions (about 190g/7oz), chopped 50ml/2fl oz coconut milk 2.5cm/1in piece of fresh root ginger, peeled and roughly chopped 2 garlic cloves, roughly chopped 2 stalks lemongrass (about 25g/1oz), roughly chopped 2 Fresno or other medium red chillies, seeds removed, roughly chopped 1 tbsp fermented shrimp paste 400g/14oz uncooked de-veined prawns, with tails on4 tbsp vegetable oil350ml/12fl oz coconut milk500ml/18fl oz organic chicken stock2 dried lime leaves1 tbsp brown sugar3-4 tbsp fish sauce 2 pinches cracked sea salt 2 pinches of freshly ground black pepper 2 tbsp potato starch 100g/3½oz dried vermicelli rice noodles 1 large lime, juice onlychilli seasoning (powder or flakes), to taste (optional)80g/3oz beansprouts1 large spring onion, sliced on a deep angle to 1cm/½in piecessalt, to taste large handful of coriander leaves, to garnish1 large lime, sliced into wedges, to garnish 400g/14oz uncooked de-veined prawns, with tails on 4 tbsp vegetable oil 350ml/12fl oz coconut milk 500ml/18fl oz organic chicken stock 2 dried lime leaves 1 tbsp brown sugar 3-4 tbsp fish sauce 2 pinches cracked sea salt 2 pinches of freshly ground black pepper 2 tbsp potato starch 100g/3½oz dried vermicelli rice noodles 1 large lime, juice only chilli seasoning (powder or flakes), to taste (optional) 80g/3oz beansprouts 1 large spring onion, sliced on a deep angle to 1cm/½in pieces salt, to taste large handful of coriander leaves, to garnish 1 large lime, sliced into wedges, to garnish Method Put the ingredients for the laksa paste into a blender or food processor and process to a fine smooth paste.For the crispy prawn garnish put two tablespoons of the laksa paste into a bowl and add four of the whole prawns. Cover and set aside in the fridge to marinate while you make the soup. For the soup, heat two tablespoons of vegetable oil in a large wok and cook the remaining laksa paste for one minute until it deepens in colour. Stir in the coconut milk, stock, lime leaves, sugar and fish sauce and 300ml/10½fl oz water.Bring the soup to the boil and simmer for 20 minutes until the flavour deepens.While the soup is cooking and a few minutes before the soup is ready, prepare the crispy prawn garnish. Take the four marinated prawns out of the curry marinade, season with sea salt and black pepper and sprinkle over the potato starch. Heat a small pan, add two tablespoons of vegetable oil and cook the prawns for one and half minutes on each side until golden-brown, crisp and cooked through. Take off the heat but leave them in the pan to keep warm. To finish the soup, add the vermicelli rice noodles and stir while cooking for two minutes. Then add the remaining prawns and cook for two minutes. Season the soup with lime juice, (or salt and dried chilli flakes if preferred), add the beansprouts and spring onion. Remove the lime leaves, give it a final stir and then it is ready to serve. Divide the noodles evenly among the bowls and ladle over the soup. Garnish with the fried prawns, coriander leaves, and extra lime wedges. Put the ingredients for the laksa paste into a blender or food processor and process to a fine smooth paste. Put the ingredients for the laksa paste into a blender or food processor and process to a fine smooth paste. For the crispy prawn garnish put two tablespoons of the laksa paste into a bowl and add four of the whole prawns. Cover and set aside in the fridge to marinate while you make the soup. For the crispy prawn garnish put two tablespoons of the laksa paste into a bowl and add four of the whole prawns. Cover and set aside in the fridge to marinate while you make the soup. For the soup, heat two tablespoons of vegetable oil in a large wok and cook the remaining laksa paste for one minute until it deepens in colour. For the soup, heat two tablespoons of vegetable oil in a large wok and cook the remaining laksa paste for one minute until it deepens in colour. Stir in the coconut milk, stock, lime leaves, sugar and fish sauce and 300ml/10½fl oz water. Stir in the coconut milk, stock, lime leaves, sugar and fish sauce and 300ml/10½fl oz water. Bring the soup to the boil and simmer for 20 minutes until the flavour deepens. Bring the soup to the boil and simmer for 20 minutes until the flavour deepens. While the soup is cooking and a few minutes before the soup is ready, prepare the crispy prawn garnish. Take the four marinated prawns out of the curry marinade, season with sea salt and black pepper and sprinkle over the potato starch. While the soup is cooking and a few minutes before the soup is ready, prepare the crispy prawn garnish. Take the four marinated prawns out of the curry marinade, season with sea salt and black pepper and sprinkle over the potato starch. Heat a small pan, add two tablespoons of vegetable oil and cook the prawns for one and half minutes on each side until golden-brown, crisp and cooked through. Take off the heat but leave them in the pan to keep warm. Heat a small pan, add two tablespoons of vegetable oil and cook the prawns for one and half minutes on each side until golden-brown, crisp and cooked through. Take off the heat but leave them in the pan to keep warm. To finish the soup, add the vermicelli rice noodles and stir while cooking for two minutes. Then add the remaining prawns and cook for two minutes. Season the soup with lime juice, (or salt and dried chilli flakes if preferred), add the beansprouts and spring onion. Remove the lime leaves, give it a final stir and then it is ready to serve. To finish the soup, add the vermicelli rice noodles and stir while cooking for two minutes. Then add the remaining prawns and cook for two minutes. Season the soup with lime juice, (or salt and dried chilli flakes if preferred), add the beansprouts and spring onion. Remove the lime leaves, give it a final stir and then it is ready to serve. Divide the noodles evenly among the bowls and ladle over the soup. Garnish with the fried prawns, coriander leaves, and extra lime wedges. Divide the noodles evenly among the bowls and ladle over the soup. Garnish with the fried prawns, coriander leaves, and extra lime wedges. Recipe tips Check the chicken stock is gluten-free if you are cooking for someone who can't eat gluten. | {
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"title": "Prawn laksa with rice noodles and crispy prawns recipe",
"content": "An average of 5.0 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_laksa_rice_noodle_12790_16x9.jpg A fabulous, warming homemade laksa paste makes this Malaysian-Chinese fusion of spicy prawns in noodle broth. This dish serves two as a main course or four as a starter. 1 tsp ground coriander1 tsp ground cumin1 tsp turmeric2 small onions (about 190g/7oz), chopped50ml/2fl oz coconut milk2.5cm/1in piece of fresh root ginger, peeled and roughly chopped2 garlic cloves, roughly chopped2 stalks lemongrass (about 25g/1oz), roughly chopped2 Fresno or other medium red chillies, seeds removed, roughly chopped1 tbsp fermented shrimp paste 1 tsp ground coriander 1 tsp ground cumin 1 tsp turmeric 2 small onions (about 190g/7oz), chopped 50ml/2fl oz coconut milk 2.5cm/1in piece of fresh root ginger, peeled and roughly chopped 2 garlic cloves, roughly chopped 2 stalks lemongrass (about 25g/1oz), roughly chopped 2 Fresno or other medium red chillies, seeds removed, roughly chopped 1 tbsp fermented shrimp paste 400g/14oz uncooked de-veined prawns, with tails on4 tbsp vegetable oil350ml/12fl oz coconut milk500ml/18fl oz organic chicken stock2 dried lime leaves1 tbsp brown sugar3-4 tbsp fish sauce 2 pinches cracked sea salt 2 pinches of freshly ground black pepper 2 tbsp potato starch 100g/3½oz dried vermicelli rice noodles 1 large lime, juice onlychilli seasoning (powder or flakes), to taste (optional)80g/3oz beansprouts1 large spring onion, sliced on a deep angle to 1cm/½in piecessalt, to taste large handful of coriander leaves, to garnish1 large lime, sliced into wedges, to garnish 400g/14oz uncooked de-veined prawns, with tails on 4 tbsp vegetable oil 350ml/12fl oz coconut milk 500ml/18fl oz organic chicken stock 2 dried lime leaves 1 tbsp brown sugar 3-4 tbsp fish sauce 2 pinches cracked sea salt 2 pinches of freshly ground black pepper 2 tbsp potato starch 100g/3½oz dried vermicelli rice noodles 1 large lime, juice only chilli seasoning (powder or flakes), to taste (optional) 80g/3oz beansprouts 1 large spring onion, sliced on a deep angle to 1cm/½in pieces salt, to taste large handful of coriander leaves, to garnish 1 large lime, sliced into wedges, to garnish Method Put the ingredients for the laksa paste into a blender or food processor and process to a fine smooth paste.For the crispy prawn garnish put two tablespoons of the laksa paste into a bowl and add four of the whole prawns. Cover and set aside in the fridge to marinate while you make the soup. For the soup, heat two tablespoons of vegetable oil in a large wok and cook the remaining laksa paste for one minute until it deepens in colour. Stir in the coconut milk, stock, lime leaves, sugar and fish sauce and 300ml/10½fl oz water.Bring the soup to the boil and simmer for 20 minutes until the flavour deepens.While the soup is cooking and a few minutes before the soup is ready, prepare the crispy prawn garnish. Take the four marinated prawns out of the curry marinade, season with sea salt and black pepper and sprinkle over the potato starch. Heat a small pan, add two tablespoons of vegetable oil and cook the prawns for one and half minutes on each side until golden-brown, crisp and cooked through. Take off the heat but leave them in the pan to keep warm. To finish the soup, add the vermicelli rice noodles and stir while cooking for two minutes. Then add the remaining prawns and cook for two minutes. Season the soup with lime juice, (or salt and dried chilli flakes if preferred), add the beansprouts and spring onion. Remove the lime leaves, give it a final stir and then it is ready to serve. Divide the noodles evenly among the bowls and ladle over the soup. Garnish with the fried prawns, coriander leaves, and extra lime wedges. Put the ingredients for the laksa paste into a blender or food processor and process to a fine smooth paste. Put the ingredients for the laksa paste into a blender or food processor and process to a fine smooth paste. For the crispy prawn garnish put two tablespoons of the laksa paste into a bowl and add four of the whole prawns. Cover and set aside in the fridge to marinate while you make the soup. For the crispy prawn garnish put two tablespoons of the laksa paste into a bowl and add four of the whole prawns. Cover and set aside in the fridge to marinate while you make the soup. For the soup, heat two tablespoons of vegetable oil in a large wok and cook the remaining laksa paste for one minute until it deepens in colour. For the soup, heat two tablespoons of vegetable oil in a large wok and cook the remaining laksa paste for one minute until it deepens in colour. Stir in the coconut milk, stock, lime leaves, sugar and fish sauce and 300ml/10½fl oz water. Stir in the coconut milk, stock, lime leaves, sugar and fish sauce and 300ml/10½fl oz water. Bring the soup to the boil and simmer for 20 minutes until the flavour deepens. Bring the soup to the boil and simmer for 20 minutes until the flavour deepens. While the soup is cooking and a few minutes before the soup is ready, prepare the crispy prawn garnish. Take the four marinated prawns out of the curry marinade, season with sea salt and black pepper and sprinkle over the potato starch. While the soup is cooking and a few minutes before the soup is ready, prepare the crispy prawn garnish. Take the four marinated prawns out of the curry marinade, season with sea salt and black pepper and sprinkle over the potato starch. Heat a small pan, add two tablespoons of vegetable oil and cook the prawns for one and half minutes on each side until golden-brown, crisp and cooked through. Take off the heat but leave them in the pan to keep warm. Heat a small pan, add two tablespoons of vegetable oil and cook the prawns for one and half minutes on each side until golden-brown, crisp and cooked through. Take off the heat but leave them in the pan to keep warm. To finish the soup, add the vermicelli rice noodles and stir while cooking for two minutes. Then add the remaining prawns and cook for two minutes. Season the soup with lime juice, (or salt and dried chilli flakes if preferred), add the beansprouts and spring onion. Remove the lime leaves, give it a final stir and then it is ready to serve. To finish the soup, add the vermicelli rice noodles and stir while cooking for two minutes. Then add the remaining prawns and cook for two minutes. Season the soup with lime juice, (or salt and dried chilli flakes if preferred), add the beansprouts and spring onion. Remove the lime leaves, give it a final stir and then it is ready to serve. Divide the noodles evenly among the bowls and ladle over the soup. Garnish with the fried prawns, coriander leaves, and extra lime wedges. Divide the noodles evenly among the bowls and ladle over the soup. Garnish with the fried prawns, coriander leaves, and extra lime wedges. Recipe tips Check the chicken stock is gluten-free if you are cooking for someone who can't eat gluten."
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} | 9f9000aaa6ddf3537d8bfabaa4479e68d28d81325b6e1c6f4e8a0c817c98c115 | Low-FODMAP miso ramen recipe
An average of 3.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-fodmap_miso_ramen_31451_16x9.jpg This vegan miso ramen is an easy low-FODMAP meal. Ready in less than 30 minutes, it’s great for a quick dinner or lunch. The miso has an umami taste which complements the crunchy pak choi. The green part of spring onions are low FODMAP, but make sure you don't use the white part. Ensure the tofu is firm or extra firm as the water-soluble fructans have been drained away. Don't use soft tofu on a low-FODMAP diet. Each serving provides 387kcal, 19g protein, 58g carbohydrate (of which 8g sugars), 7g fat (of which 1g saturates), 8g fibre and 2.3g salt. 1 tsp olive oil1 small red chilli, finely chopped, plus extra, sliced, to garnish2.5cm/1in fresh ginger, peeled and finely grated140g/5oz firm or very firm tofu, drained and dried on kitchen paper, cut into 4cm/1½in cubes1 tbsp tamari1 tsp brown miso paste½ lime, juice only100g/3½oz shimeji mushrooms, separated6 green stalks of spring onions (discard the white bases), chopped, plus extra to garnish150g/5½oz gluten-free noodles (buckwheat or rice noodles work really well)2 pak choi, trimmed and sliced 1 tsp olive oil 1 small red chilli, finely chopped, plus extra, sliced, to garnish 2.5cm/1in fresh ginger, peeled and finely grated 140g/5oz firm or very firm tofu, drained and dried on kitchen paper, cut into 4cm/1½in cubes 1 tbsp tamari 1 tsp brown miso paste ½ lime, juice only 100g/3½oz shimeji mushrooms, separated 6 green stalks of spring onions (discard the white bases), chopped, plus extra to garnish 150g/5½oz gluten-free noodles (buckwheat or rice noodles work really well) 2 pak choi, trimmed and sliced sprigs of fresh coriander1 small carrot per bowl, peeled and julienned sprigs of fresh coriander 1 small carrot per bowl, peeled and julienned Method Heat the oil in a wok over a medium heat. Fry the chilli and ginger for 2 minutes. Add the tofu, tamari, miso, lime juice, mushrooms and a splash of water and fry for 5 minutes over a high heat. Add 1.5 litres/2 pints just-boiled water and reduce the heat to a simmer.Add the green spring onion stalks and taste, adding a dash more chilli, ginger or salt if needed.Add the noodles and cook according to the packet instructions. Divide the pak choi between two bowls, with the green tips poking out of the top. Ladle in the noodles and miso soup, then garnish with carrot, chilli, a sprinkle of spring onion green tips and a sprig of coriander. Heat the oil in a wok over a medium heat. Fry the chilli and ginger for 2 minutes. Add the tofu, tamari, miso, lime juice, mushrooms and a splash of water and fry for 5 minutes over a high heat. Add 1.5 litres/2 pints just-boiled water and reduce the heat to a simmer. Heat the oil in a wok over a medium heat. Fry the chilli and ginger for 2 minutes. Add the tofu, tamari, miso, lime juice, mushrooms and a splash of water and fry for 5 minutes over a high heat. Add 1.5 litres/2 pints just-boiled water and reduce the heat to a simmer. Add the green spring onion stalks and taste, adding a dash more chilli, ginger or salt if needed. Add the green spring onion stalks and taste, adding a dash more chilli, ginger or salt if needed. Add the noodles and cook according to the packet instructions. Add the noodles and cook according to the packet instructions. Divide the pak choi between two bowls, with the green tips poking out of the top. Ladle in the noodles and miso soup, then garnish with carrot, chilli, a sprinkle of spring onion green tips and a sprig of coriander. Divide the pak choi between two bowls, with the green tips poking out of the top. Ladle in the noodles and miso soup, then garnish with carrot, chilli, a sprinkle of spring onion green tips and a sprig of coriander. Recipe tips Shimeji are small mushrooms that tend to grow in clumps; separate them by slicing across the base of the stalks. | {
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"title": "Low-FODMAP miso ramen recipe",
"content": "An average of 3.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-fodmap_miso_ramen_31451_16x9.jpg This vegan miso ramen is an easy low-FODMAP meal. Ready in less than 30 minutes, it’s great for a quick dinner or lunch. The miso has an umami taste which complements the crunchy pak choi. The green part of spring onions are low FODMAP, but make sure you don't use the white part. Ensure the tofu is firm or extra firm as the water-soluble fructans have been drained away. Don't use soft tofu on a low-FODMAP diet. Each serving provides 387kcal, 19g protein, 58g carbohydrate (of which 8g sugars), 7g fat (of which 1g saturates), 8g fibre and 2.3g salt. 1 tsp olive oil1 small red chilli, finely chopped, plus extra, sliced, to garnish2.5cm/1in fresh ginger, peeled and finely grated140g/5oz firm or very firm tofu, drained and dried on kitchen paper, cut into 4cm/1½in cubes1 tbsp tamari1 tsp brown miso paste½ lime, juice only100g/3½oz shimeji mushrooms, separated6 green stalks of spring onions (discard the white bases), chopped, plus extra to garnish150g/5½oz gluten-free noodles (buckwheat or rice noodles work really well)2 pak choi, trimmed and sliced 1 tsp olive oil 1 small red chilli, finely chopped, plus extra, sliced, to garnish 2.5cm/1in fresh ginger, peeled and finely grated 140g/5oz firm or very firm tofu, drained and dried on kitchen paper, cut into 4cm/1½in cubes 1 tbsp tamari 1 tsp brown miso paste ½ lime, juice only 100g/3½oz shimeji mushrooms, separated 6 green stalks of spring onions (discard the white bases), chopped, plus extra to garnish 150g/5½oz gluten-free noodles (buckwheat or rice noodles work really well) 2 pak choi, trimmed and sliced sprigs of fresh coriander1 small carrot per bowl, peeled and julienned sprigs of fresh coriander 1 small carrot per bowl, peeled and julienned Method Heat the oil in a wok over a medium heat. Fry the chilli and ginger for 2 minutes. Add the tofu, tamari, miso, lime juice, mushrooms and a splash of water and fry for 5 minutes over a high heat. Add 1.5 litres/2 pints just-boiled water and reduce the heat to a simmer.Add the green spring onion stalks and taste, adding a dash more chilli, ginger or salt if needed.Add the noodles and cook according to the packet instructions. Divide the pak choi between two bowls, with the green tips poking out of the top. Ladle in the noodles and miso soup, then garnish with carrot, chilli, a sprinkle of spring onion green tips and a sprig of coriander. Heat the oil in a wok over a medium heat. Fry the chilli and ginger for 2 minutes. Add the tofu, tamari, miso, lime juice, mushrooms and a splash of water and fry for 5 minutes over a high heat. Add 1.5 litres/2 pints just-boiled water and reduce the heat to a simmer. Heat the oil in a wok over a medium heat. Fry the chilli and ginger for 2 minutes. Add the tofu, tamari, miso, lime juice, mushrooms and a splash of water and fry for 5 minutes over a high heat. Add 1.5 litres/2 pints just-boiled water and reduce the heat to a simmer. Add the green spring onion stalks and taste, adding a dash more chilli, ginger or salt if needed. Add the green spring onion stalks and taste, adding a dash more chilli, ginger or salt if needed. Add the noodles and cook according to the packet instructions. Add the noodles and cook according to the packet instructions. Divide the pak choi between two bowls, with the green tips poking out of the top. Ladle in the noodles and miso soup, then garnish with carrot, chilli, a sprinkle of spring onion green tips and a sprig of coriander. Divide the pak choi between two bowls, with the green tips poking out of the top. Ladle in the noodles and miso soup, then garnish with carrot, chilli, a sprinkle of spring onion green tips and a sprig of coriander. Recipe tips Shimeji are small mushrooms that tend to grow in clumps; separate them by slicing across the base of the stalks."
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} | 6fa3722a7517f3b3a78589dbe840f8019b933e26da595d49b763fce508beb923 | Leftover beef noodle broth recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leftover_beef_noodle_56167_16x9.jpg This recipe is a brilliant way to use up any leftover roast beef. It’s deeply flavourful and aromatic – and thanks to the herbs and spices, it also tastes deliciously fresh. 1 onion, roughly chopped 50g/1¾oz fresh root ginger, peeled and roughly chopped 1 cinnamon stick2 star anise4 cloves 1 tbsp coriander seeds 1 tbsp cardamom pods, lightly crushed1.5 litre/2¾ pints beef stock2 tsp fish sauce 1 tsp soft brown sugar salt and freshly ground black pepper 1 onion, roughly chopped 50g/1¾oz fresh root ginger, peeled and roughly chopped 1 cinnamon stick 2 star anise 4 cloves 1 tbsp coriander seeds 1 tbsp cardamom pods, lightly crushed 1.5 litre/2¾ pints beef stock 2 tsp fish sauce 1 tsp soft brown sugar salt and freshly ground black pepper 120g/4¼oz rice noodles2 small pak choi, trimmed and finely sliced 100g/3½oz beansprouts 200g/7oz cooked roast beef, thinly sliced 2 spring onions, trimmed and finely sliced2 tsp chopped fresh coriander, leaves and stalks 1 tsp chopped basil or Thai basil leaves1 red chilli, finely sliced 1 lime, cut into quarters 120g/4¼oz rice noodles 2 small pak choi, trimmed and finely sliced 100g/3½oz beansprouts 200g/7oz cooked roast beef, thinly sliced 2 spring onions, trimmed and finely sliced 2 tsp chopped fresh coriander, leaves and stalks 1 tsp chopped basil or Thai basil leaves 1 red chilli, finely sliced 1 lime, cut into quarters Method To make the broth, char the onion and ginger in a large saucepan or casserole over a medium–high heat until lightly blackened all over. Stir in the cinnamon, star anise, cloves, coriander seeds and cardamom pods. Cook for another couple of minutes before pouring in the beef stock. (If you have any leftover juices or bones from the cooked beef then add these to the pan as well.) Do not season with salt at this stage. Bring to the boil then turn down the heat and simmer for 40 minutes. Strain the broth into a clean large saucepan and discard the spices and vegetables. Stir the fish sauce and sugar into the broth and season with salt and pepper, if preferred. To serve, cook the noodles according to the packet instructions and drain thoroughly. Divide the noodles, pak choi and beansprouts between two serving bowls and lay the sliced beef on top. Bring the broth back to a simmer then divide between the two bowls. Scatter the spring onion, coriander, basil and chilli on top and garnish with the lime wedges. The lime should be squeezed over just before eating. To make the broth, char the onion and ginger in a large saucepan or casserole over a medium–high heat until lightly blackened all over. To make the broth, char the onion and ginger in a large saucepan or casserole over a medium–high heat until lightly blackened all over. Stir in the cinnamon, star anise, cloves, coriander seeds and cardamom pods. Cook for another couple of minutes before pouring in the beef stock. (If you have any leftover juices or bones from the cooked beef then add these to the pan as well.) Do not season with salt at this stage. Stir in the cinnamon, star anise, cloves, coriander seeds and cardamom pods. Cook for another couple of minutes before pouring in the beef stock. (If you have any leftover juices or bones from the cooked beef then add these to the pan as well.) Do not season with salt at this stage. Bring to the boil then turn down the heat and simmer for 40 minutes. Bring to the boil then turn down the heat and simmer for 40 minutes. Strain the broth into a clean large saucepan and discard the spices and vegetables. Strain the broth into a clean large saucepan and discard the spices and vegetables. Stir the fish sauce and sugar into the broth and season with salt and pepper, if preferred. Stir the fish sauce and sugar into the broth and season with salt and pepper, if preferred. To serve, cook the noodles according to the packet instructions and drain thoroughly. Divide the noodles, pak choi and beansprouts between two serving bowls and lay the sliced beef on top. To serve, cook the noodles according to the packet instructions and drain thoroughly. Divide the noodles, pak choi and beansprouts between two serving bowls and lay the sliced beef on top. Bring the broth back to a simmer then divide between the two bowls. Scatter the spring onion, coriander, basil and chilli on top and garnish with the lime wedges. The lime should be squeezed over just before eating. Bring the broth back to a simmer then divide between the two bowls. Scatter the spring onion, coriander, basil and chilli on top and garnish with the lime wedges. The lime should be squeezed over just before eating. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leftover_beef_noodle_56167_16x9.jpg This recipe is a brilliant way to use up any leftover roast beef. It’s deeply flavourful and aromatic – and thanks to the herbs and spices, it also tastes deliciously fresh. 1 onion, roughly chopped 50g/1¾oz fresh root ginger, peeled and roughly chopped 1 cinnamon stick2 star anise4 cloves 1 tbsp coriander seeds 1 tbsp cardamom pods, lightly crushed1.5 litre/2¾ pints beef stock2 tsp fish sauce 1 tsp soft brown sugar salt and freshly ground black pepper 1 onion, roughly chopped 50g/1¾oz fresh root ginger, peeled and roughly chopped 1 cinnamon stick 2 star anise 4 cloves 1 tbsp coriander seeds 1 tbsp cardamom pods, lightly crushed 1.5 litre/2¾ pints beef stock 2 tsp fish sauce 1 tsp soft brown sugar salt and freshly ground black pepper 120g/4¼oz rice noodles2 small pak choi, trimmed and finely sliced 100g/3½oz beansprouts 200g/7oz cooked roast beef, thinly sliced 2 spring onions, trimmed and finely sliced2 tsp chopped fresh coriander, leaves and stalks 1 tsp chopped basil or Thai basil leaves1 red chilli, finely sliced 1 lime, cut into quarters 120g/4¼oz rice noodles 2 small pak choi, trimmed and finely sliced 100g/3½oz beansprouts 200g/7oz cooked roast beef, thinly sliced 2 spring onions, trimmed and finely sliced 2 tsp chopped fresh coriander, leaves and stalks 1 tsp chopped basil or Thai basil leaves 1 red chilli, finely sliced 1 lime, cut into quarters Method To make the broth, char the onion and ginger in a large saucepan or casserole over a medium–high heat until lightly blackened all over. Stir in the cinnamon, star anise, cloves, coriander seeds and cardamom pods. Cook for another couple of minutes before pouring in the beef stock. (If you have any leftover juices or bones from the cooked beef then add these to the pan as well.) Do not season with salt at this stage. Bring to the boil then turn down the heat and simmer for 40 minutes. Strain the broth into a clean large saucepan and discard the spices and vegetables. Stir the fish sauce and sugar into the broth and season with salt and pepper, if preferred. To serve, cook the noodles according to the packet instructions and drain thoroughly. Divide the noodles, pak choi and beansprouts between two serving bowls and lay the sliced beef on top. Bring the broth back to a simmer then divide between the two bowls. Scatter the spring onion, coriander, basil and chilli on top and garnish with the lime wedges. The lime should be squeezed over just before eating. To make the broth, char the onion and ginger in a large saucepan or casserole over a medium–high heat until lightly blackened all over. To make the broth, char the onion and ginger in a large saucepan or casserole over a medium–high heat until lightly blackened all over. Stir in the cinnamon, star anise, cloves, coriander seeds and cardamom pods. Cook for another couple of minutes before pouring in the beef stock. (If you have any leftover juices or bones from the cooked beef then add these to the pan as well.) Do not season with salt at this stage. Stir in the cinnamon, star anise, cloves, coriander seeds and cardamom pods. Cook for another couple of minutes before pouring in the beef stock. (If you have any leftover juices or bones from the cooked beef then add these to the pan as well.) Do not season with salt at this stage. Bring to the boil then turn down the heat and simmer for 40 minutes. Bring to the boil then turn down the heat and simmer for 40 minutes. Strain the broth into a clean large saucepan and discard the spices and vegetables. Strain the broth into a clean large saucepan and discard the spices and vegetables. Stir the fish sauce and sugar into the broth and season with salt and pepper, if preferred. Stir the fish sauce and sugar into the broth and season with salt and pepper, if preferred. To serve, cook the noodles according to the packet instructions and drain thoroughly. Divide the noodles, pak choi and beansprouts between two serving bowls and lay the sliced beef on top. To serve, cook the noodles according to the packet instructions and drain thoroughly. Divide the noodles, pak choi and beansprouts between two serving bowls and lay the sliced beef on top. Bring the broth back to a simmer then divide between the two bowls. Scatter the spring onion, coriander, basil and chilli on top and garnish with the lime wedges. The lime should be squeezed over just before eating. Bring the broth back to a simmer then divide between the two bowls. Scatter the spring onion, coriander, basil and chilli on top and garnish with the lime wedges. The lime should be squeezed over just before eating."
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} | 143be2423c898cb30ea4111bfb7c2ead0d158cfdb8c0beb70116fee785691067 | Vegan pad Thai recipe
An average of 5.0 out of 5 stars from 1 rating This vegan pad Thai is a traditional Thai dish but here it is made with vegan ingredients, instead of the usual fish sauce. 3 tbsp caster sugar 3 tbsp vegan fish sauce 3 tbsp tamarind juice 2 tbsp soy sauce 2 red chillies, finely chopped 3 tbsp caster sugar 3 tbsp vegan fish sauce 3 tbsp tamarind juice 2 tbsp soy sauce 2 red chillies, finely chopped 1 sheet thick rice noodles2 tbsp vegetable oil2 tbsp finely chopped fresh root ginger 4 garlic cloves, finely chopped100g/3½oz green beans, blanched and left whole1 small aubergine, chopped1 courgette, chopped2 shallots, sliced1 tbsp rice flour, toasted2 spring onions, chopped 1 small pack mung beansprouts 1 limes, juice only1 bunch fresh Thai basil salt and freshly ground black pepper 1 sheet thick rice noodles 2 tbsp vegetable oil 2 tbsp finely chopped fresh root ginger 4 garlic cloves, finely chopped 100g/3½oz green beans, blanched and left whole 1 small aubergine, chopped 1 courgette, chopped 2 shallots, sliced 1 tbsp rice flour, toasted 2 spring onions, chopped 1 small pack mung beansprouts 1 limes, juice only 1 bunch fresh Thai basil salt and freshly ground black pepper 3 tbsp peanuts, toasted and chopped 1 red chilli, chopped1 green chilli, chopped 1 lime, wedged2 spring onions, sliced 3 tbsp peanuts, toasted and chopped 1 red chilli, chopped 1 green chilli, chopped 1 lime, wedged 2 spring onions, sliced Method To make the sauce, make a caramel with the sugar in a small saucepan. Add 2 tablespoons water, vegan fish sauce, tamarind juice, soy sauce and chillies to the pan to stop the caramel. Set aside. To make the pad Thai, cook the noodles according to packet instructions and drain thoroughly. Heat the oil in a large frying pan and add the ginger, garlic, beans, aubergine, courgette and cooked noodles. Add the remaining ingredients and the caramel sauce. Season with salt and pepper.Place the pad Thai into a serving bowls and garnish with the toasted peanuts, spring onions, red and green chillies and lime wedges. To make the sauce, make a caramel with the sugar in a small saucepan. Add 2 tablespoons water, vegan fish sauce, tamarind juice, soy sauce and chillies to the pan to stop the caramel. Set aside. To make the sauce, make a caramel with the sugar in a small saucepan. Add 2 tablespoons water, vegan fish sauce, tamarind juice, soy sauce and chillies to the pan to stop the caramel. Set aside. To make the pad Thai, cook the noodles according to packet instructions and drain thoroughly. Heat the oil in a large frying pan and add the ginger, garlic, beans, aubergine, courgette and cooked noodles. Add the remaining ingredients and the caramel sauce. Season with salt and pepper. To make the pad Thai, cook the noodles according to packet instructions and drain thoroughly. Heat the oil in a large frying pan and add the ginger, garlic, beans, aubergine, courgette and cooked noodles. Add the remaining ingredients and the caramel sauce. Season with salt and pepper. Place the pad Thai into a serving bowls and garnish with the toasted peanuts, spring onions, red and green chillies and lime wedges. Place the pad Thai into a serving bowls and garnish with the toasted peanuts, spring onions, red and green chillies and lime wedges. | {
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"title": "Vegan pad Thai recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This vegan pad Thai is a traditional Thai dish but here it is made with vegan ingredients, instead of the usual fish sauce. 3 tbsp caster sugar 3 tbsp vegan fish sauce 3 tbsp tamarind juice 2 tbsp soy sauce 2 red chillies, finely chopped 3 tbsp caster sugar 3 tbsp vegan fish sauce 3 tbsp tamarind juice 2 tbsp soy sauce 2 red chillies, finely chopped 1 sheet thick rice noodles2 tbsp vegetable oil2 tbsp finely chopped fresh root ginger 4 garlic cloves, finely chopped100g/3½oz green beans, blanched and left whole1 small aubergine, chopped1 courgette, chopped2 shallots, sliced1 tbsp rice flour, toasted2 spring onions, chopped 1 small pack mung beansprouts 1 limes, juice only1 bunch fresh Thai basil salt and freshly ground black pepper 1 sheet thick rice noodles 2 tbsp vegetable oil 2 tbsp finely chopped fresh root ginger 4 garlic cloves, finely chopped 100g/3½oz green beans, blanched and left whole 1 small aubergine, chopped 1 courgette, chopped 2 shallots, sliced 1 tbsp rice flour, toasted 2 spring onions, chopped 1 small pack mung beansprouts 1 limes, juice only 1 bunch fresh Thai basil salt and freshly ground black pepper 3 tbsp peanuts, toasted and chopped 1 red chilli, chopped1 green chilli, chopped 1 lime, wedged2 spring onions, sliced 3 tbsp peanuts, toasted and chopped 1 red chilli, chopped 1 green chilli, chopped 1 lime, wedged 2 spring onions, sliced Method To make the sauce, make a caramel with the sugar in a small saucepan. Add 2 tablespoons water, vegan fish sauce, tamarind juice, soy sauce and chillies to the pan to stop the caramel. Set aside. To make the pad Thai, cook the noodles according to packet instructions and drain thoroughly. Heat the oil in a large frying pan and add the ginger, garlic, beans, aubergine, courgette and cooked noodles. Add the remaining ingredients and the caramel sauce. Season with salt and pepper.Place the pad Thai into a serving bowls and garnish with the toasted peanuts, spring onions, red and green chillies and lime wedges. To make the sauce, make a caramel with the sugar in a small saucepan. Add 2 tablespoons water, vegan fish sauce, tamarind juice, soy sauce and chillies to the pan to stop the caramel. Set aside. To make the sauce, make a caramel with the sugar in a small saucepan. Add 2 tablespoons water, vegan fish sauce, tamarind juice, soy sauce and chillies to the pan to stop the caramel. Set aside. To make the pad Thai, cook the noodles according to packet instructions and drain thoroughly. Heat the oil in a large frying pan and add the ginger, garlic, beans, aubergine, courgette and cooked noodles. Add the remaining ingredients and the caramel sauce. Season with salt and pepper. To make the pad Thai, cook the noodles according to packet instructions and drain thoroughly. Heat the oil in a large frying pan and add the ginger, garlic, beans, aubergine, courgette and cooked noodles. Add the remaining ingredients and the caramel sauce. Season with salt and pepper. Place the pad Thai into a serving bowls and garnish with the toasted peanuts, spring onions, red and green chillies and lime wedges. Place the pad Thai into a serving bowls and garnish with the toasted peanuts, spring onions, red and green chillies and lime wedges."
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} | 7c041fd80a28e92354601122a1d393147b85d36ddd7fcb5881354906a5a6e75a | Crispy sea bass with noodles recipe
Crispy sea bass with chilli and lemongrass noodles An average of 5.0 out of 5 stars from 1 rating An Asian-inspired take on a fried fish dinner, with chilli and lemongrass noodles. flour, for dusting 2 thick wild sea bass fillets salt and freshly ground black pepper flour, for dusting 2 thick wild sea bass fillets salt and freshly ground black pepper 4 spring onions, trimmed and diced3 tomatoes, diced 300g/10½oz cooked thick rice noodles 1 cucumber, cut into small chunks 2 small Thai shallots, cut into rings 2 Little Gem lettuces, chopped1 handful fresh Thai basil, chopped1 bunch fresh mint, chopped 4 spring onions, trimmed and diced 3 tomatoes, diced 300g/10½oz cooked thick rice noodles 1 cucumber, cut into small chunks 2 small Thai shallots, cut into rings 2 Little Gem lettuces, chopped 1 handful fresh Thai basil, chopped 1 bunch fresh mint, chopped ½ lemongrass stick, shredded1 knob fresh root ginger, peeled and finely chopped2 garlic cloves, finely chopped1 Thai red chilli, diced2 tbsp fish sauce2 limes, zest and juice1 tbsp palm sugarsalt and freshly ground black pepper ½ lemongrass stick, shredded 1 knob fresh root ginger, peeled and finely chopped 2 garlic cloves, finely chopped 1 Thai red chilli, diced 2 tbsp fish sauce 2 limes, zest and juice 1 tbsp palm sugar salt and freshly ground black pepper vegetable oil, for frying3 banana shallots, peeled and finely slicedflour, for dustingpinch saltpinch caster sugar pinch chilli flakes vegetable oil, for frying 3 banana shallots, peeled and finely sliced flour, for dusting pinch salt pinch caster sugar pinch chilli flakes Method To make the sea bass, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour in a wide bowl and season with salt and pepper. Toss the fish in the seasoned flour and deep fry until crispy and cooked through. Keep warm. Meanwhile, to make the noodles, place all of the ingredients in a large bowl and toss together. To make the dressing, pound all of the ingredients in a pestle and mortar until a smooth paste is formed. Season with the salt and pepper and stir the dressing into the noodles. To make the crispy shallots, heat a layer of the oil in a deep saucepan. Dust the shallots with a light coating of the flour and deep fry in the oil until crispy. Transfer to kitchen paper to drain then sprinkle the shallots with the salt, sugar and chilli flakes. Crush slightly. To serve, place the fish on top of the noodles and sprinkle with the crispy shallots. To make the sea bass, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour in a wide bowl and season with salt and pepper. Toss the fish in the seasoned flour and deep fry until crispy and cooked through. Keep warm. To make the sea bass, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour in a wide bowl and season with salt and pepper. Toss the fish in the seasoned flour and deep fry until crispy and cooked through. Keep warm. Meanwhile, to make the noodles, place all of the ingredients in a large bowl and toss together. Meanwhile, to make the noodles, place all of the ingredients in a large bowl and toss together. To make the dressing, pound all of the ingredients in a pestle and mortar until a smooth paste is formed. Season with the salt and pepper and stir the dressing into the noodles. To make the dressing, pound all of the ingredients in a pestle and mortar until a smooth paste is formed. Season with the salt and pepper and stir the dressing into the noodles. To make the crispy shallots, heat a layer of the oil in a deep saucepan. Dust the shallots with a light coating of the flour and deep fry in the oil until crispy. Transfer to kitchen paper to drain then sprinkle the shallots with the salt, sugar and chilli flakes. Crush slightly. To make the crispy shallots, heat a layer of the oil in a deep saucepan. Dust the shallots with a light coating of the flour and deep fry in the oil until crispy. Transfer to kitchen paper to drain then sprinkle the shallots with the salt, sugar and chilli flakes. Crush slightly. To serve, place the fish on top of the noodles and sprinkle with the crispy shallots. To serve, place the fish on top of the noodles and sprinkle with the crispy shallots. | {
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"content": "Crispy sea bass with chilli and lemongrass noodles An average of 5.0 out of 5 stars from 1 rating An Asian-inspired take on a fried fish dinner, with chilli and lemongrass noodles. flour, for dusting 2 thick wild sea bass fillets salt and freshly ground black pepper flour, for dusting 2 thick wild sea bass fillets salt and freshly ground black pepper 4 spring onions, trimmed and diced3 tomatoes, diced 300g/10½oz cooked thick rice noodles 1 cucumber, cut into small chunks 2 small Thai shallots, cut into rings 2 Little Gem lettuces, chopped1 handful fresh Thai basil, chopped1 bunch fresh mint, chopped 4 spring onions, trimmed and diced 3 tomatoes, diced 300g/10½oz cooked thick rice noodles 1 cucumber, cut into small chunks 2 small Thai shallots, cut into rings 2 Little Gem lettuces, chopped 1 handful fresh Thai basil, chopped 1 bunch fresh mint, chopped ½ lemongrass stick, shredded1 knob fresh root ginger, peeled and finely chopped2 garlic cloves, finely chopped1 Thai red chilli, diced2 tbsp fish sauce2 limes, zest and juice1 tbsp palm sugarsalt and freshly ground black pepper ½ lemongrass stick, shredded 1 knob fresh root ginger, peeled and finely chopped 2 garlic cloves, finely chopped 1 Thai red chilli, diced 2 tbsp fish sauce 2 limes, zest and juice 1 tbsp palm sugar salt and freshly ground black pepper vegetable oil, for frying3 banana shallots, peeled and finely slicedflour, for dustingpinch saltpinch caster sugar pinch chilli flakes vegetable oil, for frying 3 banana shallots, peeled and finely sliced flour, for dusting pinch salt pinch caster sugar pinch chilli flakes Method To make the sea bass, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour in a wide bowl and season with salt and pepper. Toss the fish in the seasoned flour and deep fry until crispy and cooked through. Keep warm. Meanwhile, to make the noodles, place all of the ingredients in a large bowl and toss together. To make the dressing, pound all of the ingredients in a pestle and mortar until a smooth paste is formed. Season with the salt and pepper and stir the dressing into the noodles. To make the crispy shallots, heat a layer of the oil in a deep saucepan. Dust the shallots with a light coating of the flour and deep fry in the oil until crispy. Transfer to kitchen paper to drain then sprinkle the shallots with the salt, sugar and chilli flakes. Crush slightly. To serve, place the fish on top of the noodles and sprinkle with the crispy shallots. To make the sea bass, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour in a wide bowl and season with salt and pepper. Toss the fish in the seasoned flour and deep fry until crispy and cooked through. Keep warm. To make the sea bass, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour in a wide bowl and season with salt and pepper. Toss the fish in the seasoned flour and deep fry until crispy and cooked through. Keep warm. Meanwhile, to make the noodles, place all of the ingredients in a large bowl and toss together. Meanwhile, to make the noodles, place all of the ingredients in a large bowl and toss together. To make the dressing, pound all of the ingredients in a pestle and mortar until a smooth paste is formed. Season with the salt and pepper and stir the dressing into the noodles. To make the dressing, pound all of the ingredients in a pestle and mortar until a smooth paste is formed. Season with the salt and pepper and stir the dressing into the noodles. To make the crispy shallots, heat a layer of the oil in a deep saucepan. Dust the shallots with a light coating of the flour and deep fry in the oil until crispy. Transfer to kitchen paper to drain then sprinkle the shallots with the salt, sugar and chilli flakes. Crush slightly. To make the crispy shallots, heat a layer of the oil in a deep saucepan. Dust the shallots with a light coating of the flour and deep fry in the oil until crispy. Transfer to kitchen paper to drain then sprinkle the shallots with the salt, sugar and chilli flakes. Crush slightly. To serve, place the fish on top of the noodles and sprinkle with the crispy shallots. To serve, place the fish on top of the noodles and sprinkle with the crispy shallots."
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} | 5bc6522a8af705df297ab7a35f7e00d2edffed36f9abec5d7885181c53e00916 | Hong Kong-style fish balls with soy noodles recipe
Hong Kong-style fried fish and squid balls with dark soy noodles An average of 0.0 out of 5 stars from 0 ratings These delicious Hong Kong street food-style fish balls with mushroom and tofu noodles are well worth the effort. 200g/7oz dried folded flat rice noodles1 tsp toasted sesame oil 200g/7oz dried folded flat rice noodles 1 tsp toasted sesame oil 200g/7oz whole haddock fillet, skin removed, roughly chopped 100g/3½oz squid, cleaned, roughly choppedpinch sea salt flakespinch ground white pepper 1 tsp oyster sauce 1 tsp Shaoxing rice wine (or dry sherry)1 large free-range egg white1 tbsp cornflour 1 tbsp finely sliced coriander stemsrapeseed oil, for deep frying 200g/7oz whole haddock fillet, skin removed, roughly chopped 100g/3½oz squid, cleaned, roughly chopped pinch sea salt flakes pinch ground white pepper 1 tsp oyster sauce 1 tsp Shaoxing rice wine (or dry sherry) 1 large free-range egg white 1 tbsp cornflour 1 tbsp finely sliced coriander stems rapeseed oil, for deep frying handful kale leaves1 tsp finely ground sea salt1 tsp ground white pepper3 tsp sugar few sprigs coriander leaves handful kale leaves 1 tsp finely ground sea salt 1 tsp ground white pepper 3 tsp sugar few sprigs coriander leaves 1 tbsp rapeseed oil 1 tbsp freshly grated root ginger 3 shiitake mushrooms, stalks removed, sliced100g/3½oz smoked tofu, sliced into thin batons 1 tsp premium dark soy sauce 2 tbsp light soy sauce 1 tbsp oyster sauce (optional)pinch caster sugar 100g/3½oz raw beansprouts, washed1 large bunch (4–5) purple spring onions, julienned 1 tbsp toasted sesame oil 1 tsp chilli oil 1 tbsp rapeseed oil 1 tbsp freshly grated root ginger 3 shiitake mushrooms, stalks removed, sliced 100g/3½oz smoked tofu, sliced into thin batons 1 tsp premium dark soy sauce 2 tbsp light soy sauce 1 tbsp oyster sauce (optional) pinch caster sugar 100g/3½oz raw beansprouts, washed 1 large bunch (4–5) purple spring onions, julienned 1 tbsp toasted sesame oil 1 tsp chilli oil Method Bring 1.5 litres/2½ pints of water to the boil and add the dried rice noodles. Cook for 10 minutes until al dente, drain under cold water, drizzle over the sesame oil and toss together to prevent the noodles from sticking. Set aside.For the coriander fish balls, place the chopped haddock and squid in a food processor, add the salt, ground white pepper, oyster sauce, Shaoxing rice wine, egg white and cornflour, and mix well to a light paste.Spoon out into a bowl, sprinkle over the finely chopped coriander stems and mix well. Using two spoons, shape into balls – the mixture should make 12 balls of 3.5cm/1¾ in diameter.Quater-fill a deep-fat fryer or wok with the rapeseed oil and preheat to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drop in the balls and cook until they float to the surface and turn golden-brown. Carefully spoon the balls out and drain on kitchen paper. For the garnish, drop the kale one by one into the oil and fry until crisp, then drain on kitchen paper. Combine the salt, ground white pepper and sugar in a small bowl. Lightly dust the kale with the mixture to coat.For the noodle stir-fry, heat a wok over high heat, add the rapeseed oil until hot. Add the ginger for a few seconds, then add the shiitake mushroom and smoked tofu pieces and cook for 2 minutes, or until browning at the edges. Sprinkle over the crispy kale and fresh coriander and serve immediately with the coriander fish balls. Bring 1.5 litres/2½ pints of water to the boil and add the dried rice noodles. Cook for 10 minutes until al dente, drain under cold water, drizzle over the sesame oil and toss together to prevent the noodles from sticking. Set aside. Bring 1.5 litres/2½ pints of water to the boil and add the dried rice noodles. Cook for 10 minutes until al dente, drain under cold water, drizzle over the sesame oil and toss together to prevent the noodles from sticking. Set aside. For the coriander fish balls, place the chopped haddock and squid in a food processor, add the salt, ground white pepper, oyster sauce, Shaoxing rice wine, egg white and cornflour, and mix well to a light paste. For the coriander fish balls, place the chopped haddock and squid in a food processor, add the salt, ground white pepper, oyster sauce, Shaoxing rice wine, egg white and cornflour, and mix well to a light paste. Spoon out into a bowl, sprinkle over the finely chopped coriander stems and mix well. Using two spoons, shape into balls – the mixture should make 12 balls of 3.5cm/1¾ in diameter. Spoon out into a bowl, sprinkle over the finely chopped coriander stems and mix well. Using two spoons, shape into balls – the mixture should make 12 balls of 3.5cm/1¾ in diameter. Quater-fill a deep-fat fryer or wok with the rapeseed oil and preheat to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drop in the balls and cook until they float to the surface and turn golden-brown. Carefully spoon the balls out and drain on kitchen paper. Quater-fill a deep-fat fryer or wok with the rapeseed oil and preheat to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drop in the balls and cook until they float to the surface and turn golden-brown. Carefully spoon the balls out and drain on kitchen paper. For the garnish, drop the kale one by one into the oil and fry until crisp, then drain on kitchen paper. Combine the salt, ground white pepper and sugar in a small bowl. Lightly dust the kale with the mixture to coat. For the garnish, drop the kale one by one into the oil and fry until crisp, then drain on kitchen paper. Combine the salt, ground white pepper and sugar in a small bowl. Lightly dust the kale with the mixture to coat. For the noodle stir-fry, heat a wok over high heat, add the rapeseed oil until hot. Add the ginger for a few seconds, then add the shiitake mushroom and smoked tofu pieces and cook for 2 minutes, or until browning at the edges. For the noodle stir-fry, heat a wok over high heat, add the rapeseed oil until hot. Add the ginger for a few seconds, then add the shiitake mushroom and smoked tofu pieces and cook for 2 minutes, or until browning at the edges. Sprinkle over the crispy kale and fresh coriander and serve immediately with the coriander fish balls. Sprinkle over the crispy kale and fresh coriander and serve immediately with the coriander fish balls. | {
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"title": "Hong Kong-style fish balls with soy noodles recipe",
"content": "Hong Kong-style fried fish and squid balls with dark soy noodles An average of 0.0 out of 5 stars from 0 ratings These delicious Hong Kong street food-style fish balls with mushroom and tofu noodles are well worth the effort. 200g/7oz dried folded flat rice noodles1 tsp toasted sesame oil 200g/7oz dried folded flat rice noodles 1 tsp toasted sesame oil 200g/7oz whole haddock fillet, skin removed, roughly chopped 100g/3½oz squid, cleaned, roughly choppedpinch sea salt flakespinch ground white pepper 1 tsp oyster sauce 1 tsp Shaoxing rice wine (or dry sherry)1 large free-range egg white1 tbsp cornflour 1 tbsp finely sliced coriander stemsrapeseed oil, for deep frying 200g/7oz whole haddock fillet, skin removed, roughly chopped 100g/3½oz squid, cleaned, roughly chopped pinch sea salt flakes pinch ground white pepper 1 tsp oyster sauce 1 tsp Shaoxing rice wine (or dry sherry) 1 large free-range egg white 1 tbsp cornflour 1 tbsp finely sliced coriander stems rapeseed oil, for deep frying handful kale leaves1 tsp finely ground sea salt1 tsp ground white pepper3 tsp sugar few sprigs coriander leaves handful kale leaves 1 tsp finely ground sea salt 1 tsp ground white pepper 3 tsp sugar few sprigs coriander leaves 1 tbsp rapeseed oil 1 tbsp freshly grated root ginger 3 shiitake mushrooms, stalks removed, sliced100g/3½oz smoked tofu, sliced into thin batons 1 tsp premium dark soy sauce 2 tbsp light soy sauce 1 tbsp oyster sauce (optional)pinch caster sugar 100g/3½oz raw beansprouts, washed1 large bunch (4–5) purple spring onions, julienned 1 tbsp toasted sesame oil 1 tsp chilli oil 1 tbsp rapeseed oil 1 tbsp freshly grated root ginger 3 shiitake mushrooms, stalks removed, sliced 100g/3½oz smoked tofu, sliced into thin batons 1 tsp premium dark soy sauce 2 tbsp light soy sauce 1 tbsp oyster sauce (optional) pinch caster sugar 100g/3½oz raw beansprouts, washed 1 large bunch (4–5) purple spring onions, julienned 1 tbsp toasted sesame oil 1 tsp chilli oil Method Bring 1.5 litres/2½ pints of water to the boil and add the dried rice noodles. Cook for 10 minutes until al dente, drain under cold water, drizzle over the sesame oil and toss together to prevent the noodles from sticking. Set aside.For the coriander fish balls, place the chopped haddock and squid in a food processor, add the salt, ground white pepper, oyster sauce, Shaoxing rice wine, egg white and cornflour, and mix well to a light paste.Spoon out into a bowl, sprinkle over the finely chopped coriander stems and mix well. Using two spoons, shape into balls – the mixture should make 12 balls of 3.5cm/1¾ in diameter.Quater-fill a deep-fat fryer or wok with the rapeseed oil and preheat to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drop in the balls and cook until they float to the surface and turn golden-brown. Carefully spoon the balls out and drain on kitchen paper. For the garnish, drop the kale one by one into the oil and fry until crisp, then drain on kitchen paper. Combine the salt, ground white pepper and sugar in a small bowl. Lightly dust the kale with the mixture to coat.For the noodle stir-fry, heat a wok over high heat, add the rapeseed oil until hot. Add the ginger for a few seconds, then add the shiitake mushroom and smoked tofu pieces and cook for 2 minutes, or until browning at the edges. Sprinkle over the crispy kale and fresh coriander and serve immediately with the coriander fish balls. Bring 1.5 litres/2½ pints of water to the boil and add the dried rice noodles. Cook for 10 minutes until al dente, drain under cold water, drizzle over the sesame oil and toss together to prevent the noodles from sticking. Set aside. Bring 1.5 litres/2½ pints of water to the boil and add the dried rice noodles. Cook for 10 minutes until al dente, drain under cold water, drizzle over the sesame oil and toss together to prevent the noodles from sticking. Set aside. For the coriander fish balls, place the chopped haddock and squid in a food processor, add the salt, ground white pepper, oyster sauce, Shaoxing rice wine, egg white and cornflour, and mix well to a light paste. For the coriander fish balls, place the chopped haddock and squid in a food processor, add the salt, ground white pepper, oyster sauce, Shaoxing rice wine, egg white and cornflour, and mix well to a light paste. Spoon out into a bowl, sprinkle over the finely chopped coriander stems and mix well. Using two spoons, shape into balls – the mixture should make 12 balls of 3.5cm/1¾ in diameter. Spoon out into a bowl, sprinkle over the finely chopped coriander stems and mix well. Using two spoons, shape into balls – the mixture should make 12 balls of 3.5cm/1¾ in diameter. Quater-fill a deep-fat fryer or wok with the rapeseed oil and preheat to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drop in the balls and cook until they float to the surface and turn golden-brown. Carefully spoon the balls out and drain on kitchen paper. Quater-fill a deep-fat fryer or wok with the rapeseed oil and preheat to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drop in the balls and cook until they float to the surface and turn golden-brown. Carefully spoon the balls out and drain on kitchen paper. For the garnish, drop the kale one by one into the oil and fry until crisp, then drain on kitchen paper. Combine the salt, ground white pepper and sugar in a small bowl. Lightly dust the kale with the mixture to coat. For the garnish, drop the kale one by one into the oil and fry until crisp, then drain on kitchen paper. Combine the salt, ground white pepper and sugar in a small bowl. Lightly dust the kale with the mixture to coat. For the noodle stir-fry, heat a wok over high heat, add the rapeseed oil until hot. Add the ginger for a few seconds, then add the shiitake mushroom and smoked tofu pieces and cook for 2 minutes, or until browning at the edges. For the noodle stir-fry, heat a wok over high heat, add the rapeseed oil until hot. Add the ginger for a few seconds, then add the shiitake mushroom and smoked tofu pieces and cook for 2 minutes, or until browning at the edges. Sprinkle over the crispy kale and fresh coriander and serve immediately with the coriander fish balls. Sprinkle over the crispy kale and fresh coriander and serve immediately with the coriander fish balls."
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} | fafb94eaa739edfc3b3057a3a4860aa5cba9b650edcc2ce7a60e168206e4008d | Coconut noodle soup recipe
An average of 3.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_noodle_soup_02242_16x9.jpg This quick and easy vegan noodle dish is comforting and reviving as it is packed with tasty fresh ingredients in a spicy soup. 4 tbsp vegetable oil1 red onion, sliced3 garlic cloves, sliced 1 tbsp sliced fresh ginger6 chestnut mushrooms, chopped3 tsp turmeric 2 tsp smoked paprika 2 tbsp tamarind sauce1 tbsp ketjap manis 400ml/14fl oz coconut milk 1 lemongrass stick, bashed 150g/5½oz fried tofu puffs150g/5½oz rice noodles 1 bunch of coriander, chopped 2 red chillies, sliced (seeds removed if you like less heat)2 limes, 1½ juiced ½ wedged for servingvegan fish sauce, to taste 3 spring onions, chopped 4 tbsp vegetable oil 1 red onion, sliced 3 garlic cloves, sliced 1 tbsp sliced fresh ginger 6 chestnut mushrooms, chopped 3 tsp turmeric 2 tsp smoked paprika 2 tbsp tamarind sauce 1 tbsp ketjap manis 400ml/14fl oz coconut milk 1 lemongrass stick, bashed 150g/5½oz fried tofu puffs 150g/5½oz rice noodles 1 bunch of coriander, chopped 2 red chillies, sliced (seeds removed if you like less heat) 2 limes, 1½ juiced ½ wedged for serving vegan fish sauce, to taste 3 spring onions, chopped Method Heat the 2 tbsp of oil in a large frying pan and sweat the onion, garlic and ginger for 5 minutes. Add the mushrooms followed by the turmeric and paprika, tamarind and kecap manis. Add the coconut milk, 200ml/7fl oz water and lemongrass stalk and simmer for 5 minutes. Heat the remaining oil and fry the tofu in a separate frying pan until crisp. Set aside. Cook the noodles in a saucepan of boiling water for 5 minutes then drain. Add the tofu and noodles to the soup.Ladle the soup into serving bowl, garnish with coriander, chillies, lime juice, fish sauce and spring onions. Heat the 2 tbsp of oil in a large frying pan and sweat the onion, garlic and ginger for 5 minutes. Add the mushrooms followed by the turmeric and paprika, tamarind and kecap manis. Add the coconut milk, 200ml/7fl oz water and lemongrass stalk and simmer for 5 minutes. Heat the 2 tbsp of oil in a large frying pan and sweat the onion, garlic and ginger for 5 minutes. Add the mushrooms followed by the turmeric and paprika, tamarind and kecap manis. Add the coconut milk, 200ml/7fl oz water and lemongrass stalk and simmer for 5 minutes. Heat the remaining oil and fry the tofu in a separate frying pan until crisp. Set aside. Cook the noodles in a saucepan of boiling water for 5 minutes then drain. Add the tofu and noodles to the soup. Heat the remaining oil and fry the tofu in a separate frying pan until crisp. Set aside. Cook the noodles in a saucepan of boiling water for 5 minutes then drain. Add the tofu and noodles to the soup. Ladle the soup into serving bowl, garnish with coriander, chillies, lime juice, fish sauce and spring onions. Ladle the soup into serving bowl, garnish with coriander, chillies, lime juice, fish sauce and spring onions. | {
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"title": "Coconut noodle soup 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/coconut_noodle_soup_02242_16x9.jpg This quick and easy vegan noodle dish is comforting and reviving as it is packed with tasty fresh ingredients in a spicy soup. 4 tbsp vegetable oil1 red onion, sliced3 garlic cloves, sliced 1 tbsp sliced fresh ginger6 chestnut mushrooms, chopped3 tsp turmeric 2 tsp smoked paprika 2 tbsp tamarind sauce1 tbsp ketjap manis 400ml/14fl oz coconut milk 1 lemongrass stick, bashed 150g/5½oz fried tofu puffs150g/5½oz rice noodles 1 bunch of coriander, chopped 2 red chillies, sliced (seeds removed if you like less heat)2 limes, 1½ juiced ½ wedged for servingvegan fish sauce, to taste 3 spring onions, chopped 4 tbsp vegetable oil 1 red onion, sliced 3 garlic cloves, sliced 1 tbsp sliced fresh ginger 6 chestnut mushrooms, chopped 3 tsp turmeric 2 tsp smoked paprika 2 tbsp tamarind sauce 1 tbsp ketjap manis 400ml/14fl oz coconut milk 1 lemongrass stick, bashed 150g/5½oz fried tofu puffs 150g/5½oz rice noodles 1 bunch of coriander, chopped 2 red chillies, sliced (seeds removed if you like less heat) 2 limes, 1½ juiced ½ wedged for serving vegan fish sauce, to taste 3 spring onions, chopped Method Heat the 2 tbsp of oil in a large frying pan and sweat the onion, garlic and ginger for 5 minutes. Add the mushrooms followed by the turmeric and paprika, tamarind and kecap manis. Add the coconut milk, 200ml/7fl oz water and lemongrass stalk and simmer for 5 minutes. Heat the remaining oil and fry the tofu in a separate frying pan until crisp. Set aside. Cook the noodles in a saucepan of boiling water for 5 minutes then drain. Add the tofu and noodles to the soup.Ladle the soup into serving bowl, garnish with coriander, chillies, lime juice, fish sauce and spring onions. Heat the 2 tbsp of oil in a large frying pan and sweat the onion, garlic and ginger for 5 minutes. Add the mushrooms followed by the turmeric and paprika, tamarind and kecap manis. Add the coconut milk, 200ml/7fl oz water and lemongrass stalk and simmer for 5 minutes. Heat the 2 tbsp of oil in a large frying pan and sweat the onion, garlic and ginger for 5 minutes. Add the mushrooms followed by the turmeric and paprika, tamarind and kecap manis. Add the coconut milk, 200ml/7fl oz water and lemongrass stalk and simmer for 5 minutes. Heat the remaining oil and fry the tofu in a separate frying pan until crisp. Set aside. Cook the noodles in a saucepan of boiling water for 5 minutes then drain. Add the tofu and noodles to the soup. Heat the remaining oil and fry the tofu in a separate frying pan until crisp. Set aside. Cook the noodles in a saucepan of boiling water for 5 minutes then drain. Add the tofu and noodles to the soup. Ladle the soup into serving bowl, garnish with coriander, chillies, lime juice, fish sauce and spring onions. Ladle the soup into serving bowl, garnish with coriander, chillies, lime juice, fish sauce and spring onions."
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} | e5e42b5b8b66941aaf30daa80247141afded049ffb443210edd81b045fd64cf7 | Lemongrass and pineapple beef vermicelli salad recipe
To make the crispy shallots, heat the oil in a wok over the lowest setting for around 5–7 minutes. An easy way to tell when the oil is ready is by placing a wooden chopstick into the oil and waiting until bubbles start to form around it on the surface of the oil. Carefully add half of the shallots to the hot oil and deep-fry for 10–12 minutes until golden brown. Remove with a mesh strainer and transfer onto sheets of kitchen towel, making sure they are in a single layer so they stay crisp. Repeat with the remaining shallots. Leave overnight to dry. Put the crispy shallots into an airtight jar once completely dry and store for up to 6 months at room temperature.To make the pineapple fish sauce, place the fish sauce, 100ml/3½fl oz water, sugar and lime juice in a small saucepan and bring to the boil over a medium heat. Remove any impurities from the top of the sauce, if there are any, then take off the heat immediately and leave to cool. When completely cool, add the garlic, chillies and pineapple and mix well – they should float to the top. Pour into an airtight bottle or jar with a lid. Store, covered, for up to 5 days in the fridge.To make the salad, cut the beef lengthways into strips that are 5cm/2in wide. Slice across the strips as thinly as you can. Cook the noodles according to the packet instructions, then drain and set aside. To make the marinade, place all the ingredients in a large bowl and mix together well. Add the beef slices, then gently and evenly coat in the marinade, taking extra care as beef this thin is fragile. Place in the fridge for a minimum of 1 hour, but up to 3 hours for the best results, bringing the beef back to room temperature 30 minutes before cooking.Before cooking the beef, place the noodles in the base of each serving bowl, then add the cucumber and carrot strips, along with the lettuce, pea shoots, coriander and Thai basil. Set aside.Heat the oil in a large frying pan over a high heat. Add the beef (in two batches for best results) and cook for 4–6 minutes until well done. (The beef may be a little burnt around the edges from the honey and that's perfect.) Serve the beef on top of the salad ingredients, then pour 200ml/7fl oz of the pineapple fish sauce and sprinkle over the crispy fried shallots and peanuts to finish. To make the crispy shallots, heat the oil in a wok over the lowest setting for around 5–7 minutes. An easy way to tell when the oil is ready is by placing a wooden chopstick into the oil and waiting until bubbles start to form around it on the surface of the oil. Carefully add half of the shallots to the hot oil and deep-fry for 10–12 minutes until golden brown. To make the crispy shallots, heat the oil in a wok over the lowest setting for around 5–7 minutes. An easy way to tell when the oil is ready is by placing a wooden chopstick into the oil and waiting until bubbles start to form around it on the surface of the oil. Carefully add half of the shallots to the hot oil and deep-fry for 10–12 minutes until golden brown. Remove with a mesh strainer and transfer onto sheets of kitchen towel, making sure they are in a single layer so they stay crisp. Repeat with the remaining shallots. Leave overnight to dry. Put the crispy shallots into an airtight jar once completely dry and store for up to 6 months at room temperature. Remove with a mesh strainer and transfer onto sheets of kitchen towel, making sure they are in a single layer so they stay crisp. Repeat with the remaining shallots. Leave overnight to dry. Put the crispy shallots into an airtight jar once completely dry and store for up to 6 months at room temperature. To make the pineapple fish sauce, place the fish sauce, 100ml/3½fl oz water, sugar and lime juice in a small saucepan and bring to the boil over a medium heat. Remove any impurities from the top of the sauce, if there are any, then take off the heat immediately and leave to cool. To make the pineapple fish sauce, place the fish sauce, 100ml/3½fl oz water, sugar and lime juice in a small saucepan and bring to the boil over a medium heat. Remove any impurities from the top of the sauce, if there are any, then take off the heat immediately and leave to cool. When completely cool, add the garlic, chillies and pineapple and mix well – they should float to the top. Pour into an airtight bottle or jar with a lid. Store, covered, for up to 5 days in the fridge. When completely cool, add the garlic, chillies and pineapple and mix well – they should float to the top. Pour into an airtight bottle or jar with a lid. Store, covered, for up to 5 days in the fridge. To make the salad, cut the beef lengthways into strips that are 5cm/2in wide. Slice across the strips as thinly as you can. Cook the noodles according to the packet instructions, then drain and set aside. To make the salad, cut the beef lengthways into strips that are 5cm/2in wide. Slice across the strips as thinly as you can. Cook the noodles according to the packet instructions, then drain and set aside. To make the marinade, place all the ingredients in a large bowl and mix together well. Add the beef slices, then gently and evenly coat in the marinade, taking extra care as beef this thin is fragile. Place in the fridge for a minimum of 1 hour, but up to 3 hours for the best results, bringing the beef back to room temperature 30 minutes before cooking. To make the marinade, place all the ingredients in a large bowl and mix together well. Add the beef slices, then gently and evenly coat in the marinade, taking extra care as beef this thin is fragile. Place in the fridge for a minimum of 1 hour, but up to 3 hours for the best results, bringing the beef back to room temperature 30 minutes before cooking. Before cooking the beef, place the noodles in the base of each serving bowl, then add the cucumber and carrot strips, along with the lettuce, pea shoots, coriander and Thai basil. Set aside. Before cooking the beef, place the noodles in the base of each serving bowl, then add the cucumber and carrot strips, along with the lettuce, pea shoots, coriander and Thai basil. Set aside. Heat the oil in a large frying pan over a high heat. Add the beef (in two batches for best results) and cook for 4–6 minutes until well done. (The beef may be a little burnt around the edges from the honey and that's perfect.) Heat the oil in a large frying pan over a high heat. Add the beef (in two batches for best results) and cook for 4–6 minutes until well done. (The beef may be a little burnt around the edges from the honey and that's perfect.) Serve the beef on top of the salad ingredients, then pour 200ml/7fl oz of the pineapple fish sauce and sprinkle over the crispy fried shallots and peanuts to finish. Serve the beef on top of the salad ingredients, then pour 200ml/7fl oz of the pineapple fish sauce and sprinkle over the crispy fried shallots and peanuts to finish. | {
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"title": "Lemongrass and pineapple beef vermicelli salad recipe",
"content": "To make the crispy shallots, heat the oil in a wok over the lowest setting for around 5–7 minutes. An easy way to tell when the oil is ready is by placing a wooden chopstick into the oil and waiting until bubbles start to form around it on the surface of the oil. Carefully add half of the shallots to the hot oil and deep-fry for 10–12 minutes until golden brown. Remove with a mesh strainer and transfer onto sheets of kitchen towel, making sure they are in a single layer so they stay crisp. Repeat with the remaining shallots. Leave overnight to dry. Put the crispy shallots into an airtight jar once completely dry and store for up to 6 months at room temperature.To make the pineapple fish sauce, place the fish sauce, 100ml/3½fl oz water, sugar and lime juice in a small saucepan and bring to the boil over a medium heat. Remove any impurities from the top of the sauce, if there are any, then take off the heat immediately and leave to cool. When completely cool, add the garlic, chillies and pineapple and mix well – they should float to the top. Pour into an airtight bottle or jar with a lid. Store, covered, for up to 5 days in the fridge.To make the salad, cut the beef lengthways into strips that are 5cm/2in wide. Slice across the strips as thinly as you can. Cook the noodles according to the packet instructions, then drain and set aside. To make the marinade, place all the ingredients in a large bowl and mix together well. Add the beef slices, then gently and evenly coat in the marinade, taking extra care as beef this thin is fragile. Place in the fridge for a minimum of 1 hour, but up to 3 hours for the best results, bringing the beef back to room temperature 30 minutes before cooking.Before cooking the beef, place the noodles in the base of each serving bowl, then add the cucumber and carrot strips, along with the lettuce, pea shoots, coriander and Thai basil. Set aside.Heat the oil in a large frying pan over a high heat. Add the beef (in two batches for best results) and cook for 4–6 minutes until well done. (The beef may be a little burnt around the edges from the honey and that's perfect.) Serve the beef on top of the salad ingredients, then pour 200ml/7fl oz of the pineapple fish sauce and sprinkle over the crispy fried shallots and peanuts to finish. To make the crispy shallots, heat the oil in a wok over the lowest setting for around 5–7 minutes. An easy way to tell when the oil is ready is by placing a wooden chopstick into the oil and waiting until bubbles start to form around it on the surface of the oil. Carefully add half of the shallots to the hot oil and deep-fry for 10–12 minutes until golden brown. To make the crispy shallots, heat the oil in a wok over the lowest setting for around 5–7 minutes. An easy way to tell when the oil is ready is by placing a wooden chopstick into the oil and waiting until bubbles start to form around it on the surface of the oil. Carefully add half of the shallots to the hot oil and deep-fry for 10–12 minutes until golden brown. Remove with a mesh strainer and transfer onto sheets of kitchen towel, making sure they are in a single layer so they stay crisp. Repeat with the remaining shallots. Leave overnight to dry. Put the crispy shallots into an airtight jar once completely dry and store for up to 6 months at room temperature. Remove with a mesh strainer and transfer onto sheets of kitchen towel, making sure they are in a single layer so they stay crisp. Repeat with the remaining shallots. Leave overnight to dry. Put the crispy shallots into an airtight jar once completely dry and store for up to 6 months at room temperature. To make the pineapple fish sauce, place the fish sauce, 100ml/3½fl oz water, sugar and lime juice in a small saucepan and bring to the boil over a medium heat. Remove any impurities from the top of the sauce, if there are any, then take off the heat immediately and leave to cool. To make the pineapple fish sauce, place the fish sauce, 100ml/3½fl oz water, sugar and lime juice in a small saucepan and bring to the boil over a medium heat. Remove any impurities from the top of the sauce, if there are any, then take off the heat immediately and leave to cool. When completely cool, add the garlic, chillies and pineapple and mix well – they should float to the top. Pour into an airtight bottle or jar with a lid. Store, covered, for up to 5 days in the fridge. When completely cool, add the garlic, chillies and pineapple and mix well – they should float to the top. Pour into an airtight bottle or jar with a lid. Store, covered, for up to 5 days in the fridge. To make the salad, cut the beef lengthways into strips that are 5cm/2in wide. Slice across the strips as thinly as you can. Cook the noodles according to the packet instructions, then drain and set aside. To make the salad, cut the beef lengthways into strips that are 5cm/2in wide. Slice across the strips as thinly as you can. Cook the noodles according to the packet instructions, then drain and set aside. To make the marinade, place all the ingredients in a large bowl and mix together well. Add the beef slices, then gently and evenly coat in the marinade, taking extra care as beef this thin is fragile. Place in the fridge for a minimum of 1 hour, but up to 3 hours for the best results, bringing the beef back to room temperature 30 minutes before cooking. To make the marinade, place all the ingredients in a large bowl and mix together well. Add the beef slices, then gently and evenly coat in the marinade, taking extra care as beef this thin is fragile. Place in the fridge for a minimum of 1 hour, but up to 3 hours for the best results, bringing the beef back to room temperature 30 minutes before cooking. Before cooking the beef, place the noodles in the base of each serving bowl, then add the cucumber and carrot strips, along with the lettuce, pea shoots, coriander and Thai basil. Set aside. Before cooking the beef, place the noodles in the base of each serving bowl, then add the cucumber and carrot strips, along with the lettuce, pea shoots, coriander and Thai basil. Set aside. Heat the oil in a large frying pan over a high heat. Add the beef (in two batches for best results) and cook for 4–6 minutes until well done. (The beef may be a little burnt around the edges from the honey and that's perfect.) Heat the oil in a large frying pan over a high heat. Add the beef (in two batches for best results) and cook for 4–6 minutes until well done. (The beef may be a little burnt around the edges from the honey and that's perfect.) Serve the beef on top of the salad ingredients, then pour 200ml/7fl oz of the pineapple fish sauce and sprinkle over the crispy fried shallots and peanuts to finish. Serve the beef on top of the salad ingredients, then pour 200ml/7fl oz of the pineapple fish sauce and sprinkle over the crispy fried shallots and peanuts to finish."
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} | 3786bbee062b8b1282ec64d02a2c63f047c1d1b62d67088120bed9911d835d8f | Katsu-style cauliflower recipe
An average of 4.1 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/katsu-style_cauliflower_30176_16x9.jpg Nothing goes to waste in this katsu-style baked cauliflower – even the leaves end up in the sauce! This is a delicious vegan main course. 2 heaped tbsp smooth peanut butter3 tbsp medium curry powder3 tbsp rapeseed oil, plus extra for drizzling2 tsp maple syrup1 medium to large cauliflower, leaves removed and reserved, base trimmed so it stands upright1 onion, finely chopped2 large carrots, finely chopped1 green pepper, finely chopped3 garlic cloves, finely chopped5cm/2in fresh root ginger, peeled and finely chopped 1 tsp garam masala 20g/¾oz plain flour568ml/1 pint vegetable stock400g tin coconut milk160g/5½oz frozen soya beans salt 2 heaped tbsp smooth peanut butter 3 tbsp medium curry powder 3 tbsp rapeseed oil, plus extra for drizzling 2 tsp maple syrup 1 medium to large cauliflower, leaves removed and reserved, base trimmed so it stands upright 1 onion, finely chopped 2 large carrots, finely chopped 1 green pepper, finely chopped 3 garlic cloves, finely chopped 5cm/2in fresh root ginger, peeled and finely chopped 1 tsp garam masala 20g/¾oz plain flour 568ml/1 pint vegetable stock 400g tin coconut milk 160g/5½oz frozen soya beans salt 50g/1¾oz peanuts, roughly chopped2 heaped tbsp panko breadcrumbs 50g/1¾oz peanuts, roughly chopped 2 heaped tbsp panko breadcrumbs 1 red chilli, finely sliced2 spring onions, finely sliced300g/10½oz steamed rice 1 red chilli, finely sliced 2 spring onions, finely sliced 300g/10½oz steamed rice Method Preheat the oven to 180C/160C Fan/Gas 4. Mix half the peanut butter with 2 tablespoons curry powder, 2 tablespoons rapeseed oil, 1 teaspoon maple syrup and ½ teaspoon of salt in a bowl. Spoon the paste over the cauliflower and rub it in to fully coat. Roast on a baking sheet for 45 minutes.Meanwhile, heat a tablespoon of rapeseed oil in a shallow, ovenproof casserole dish and fry the onion, carrots and pepper over a low heat for around 15 minutes. Add the garlic and ginger, then the garam masala and the final tablespoon of curry powder. Next, add the flour and stir. Cook it out for a minute before adding the vegetable stock, followed by the coconut milk, the remaining teaspoon of maple syrup and the rest of the peanut butter and stirring again. Simmer for a few minutes, until thickened slightly, then take off the heat.To make the crunchy topping, put the chopped peanuts in a bowl with the breadcrumbs and a drizzle of rapeseed oil. Mix together and set aside. Scatter the peanut topping over the cauliflower, lightly pressing it in. Gently lift the cauliflower into the sauce using a large fish slice. Scatter the soya beans and reserved cauliflower leaves around the cauliflower in the sauce, and put the casserole dish in the oven for 10 minutes, until the topping is crisp.Garnish the cooked cauliflower with red chilli and spring onions and serve at the table with steamed rice. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Mix half the peanut butter with 2 tablespoons curry powder, 2 tablespoons rapeseed oil, 1 teaspoon maple syrup and ½ teaspoon of salt in a bowl. Spoon the paste over the cauliflower and rub it in to fully coat. Roast on a baking sheet for 45 minutes. Mix half the peanut butter with 2 tablespoons curry powder, 2 tablespoons rapeseed oil, 1 teaspoon maple syrup and ½ teaspoon of salt in a bowl. Spoon the paste over the cauliflower and rub it in to fully coat. Roast on a baking sheet for 45 minutes. Meanwhile, heat a tablespoon of rapeseed oil in a shallow, ovenproof casserole dish and fry the onion, carrots and pepper over a low heat for around 15 minutes. Add the garlic and ginger, then the garam masala and the final tablespoon of curry powder. Next, add the flour and stir. Cook it out for a minute before adding the vegetable stock, followed by the coconut milk, the remaining teaspoon of maple syrup and the rest of the peanut butter and stirring again. Simmer for a few minutes, until thickened slightly, then take off the heat. Meanwhile, heat a tablespoon of rapeseed oil in a shallow, ovenproof casserole dish and fry the onion, carrots and pepper over a low heat for around 15 minutes. Add the garlic and ginger, then the garam masala and the final tablespoon of curry powder. Next, add the flour and stir. Cook it out for a minute before adding the vegetable stock, followed by the coconut milk, the remaining teaspoon of maple syrup and the rest of the peanut butter and stirring again. Simmer for a few minutes, until thickened slightly, then take off the heat. To make the crunchy topping, put the chopped peanuts in a bowl with the breadcrumbs and a drizzle of rapeseed oil. Mix together and set aside. To make the crunchy topping, put the chopped peanuts in a bowl with the breadcrumbs and a drizzle of rapeseed oil. Mix together and set aside. Scatter the peanut topping over the cauliflower, lightly pressing it in. Gently lift the cauliflower into the sauce using a large fish slice. Scatter the soya beans and reserved cauliflower leaves around the cauliflower in the sauce, and put the casserole dish in the oven for 10 minutes, until the topping is crisp. Scatter the peanut topping over the cauliflower, lightly pressing it in. Gently lift the cauliflower into the sauce using a large fish slice. Scatter the soya beans and reserved cauliflower leaves around the cauliflower in the sauce, and put the casserole dish in the oven for 10 minutes, until the topping is crisp. Garnish the cooked cauliflower with red chilli and spring onions and serve at the table with steamed rice. Garnish the cooked cauliflower with red chilli and spring onions and serve at the table with steamed rice. | {
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"title": "Katsu-style cauliflower recipe",
"content": "An average of 4.1 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/katsu-style_cauliflower_30176_16x9.jpg Nothing goes to waste in this katsu-style baked cauliflower – even the leaves end up in the sauce! This is a delicious vegan main course. 2 heaped tbsp smooth peanut butter3 tbsp medium curry powder3 tbsp rapeseed oil, plus extra for drizzling2 tsp maple syrup1 medium to large cauliflower, leaves removed and reserved, base trimmed so it stands upright1 onion, finely chopped2 large carrots, finely chopped1 green pepper, finely chopped3 garlic cloves, finely chopped5cm/2in fresh root ginger, peeled and finely chopped 1 tsp garam masala 20g/¾oz plain flour568ml/1 pint vegetable stock400g tin coconut milk160g/5½oz frozen soya beans salt 2 heaped tbsp smooth peanut butter 3 tbsp medium curry powder 3 tbsp rapeseed oil, plus extra for drizzling 2 tsp maple syrup 1 medium to large cauliflower, leaves removed and reserved, base trimmed so it stands upright 1 onion, finely chopped 2 large carrots, finely chopped 1 green pepper, finely chopped 3 garlic cloves, finely chopped 5cm/2in fresh root ginger, peeled and finely chopped 1 tsp garam masala 20g/¾oz plain flour 568ml/1 pint vegetable stock 400g tin coconut milk 160g/5½oz frozen soya beans salt 50g/1¾oz peanuts, roughly chopped2 heaped tbsp panko breadcrumbs 50g/1¾oz peanuts, roughly chopped 2 heaped tbsp panko breadcrumbs 1 red chilli, finely sliced2 spring onions, finely sliced300g/10½oz steamed rice 1 red chilli, finely sliced 2 spring onions, finely sliced 300g/10½oz steamed rice Method Preheat the oven to 180C/160C Fan/Gas 4. Mix half the peanut butter with 2 tablespoons curry powder, 2 tablespoons rapeseed oil, 1 teaspoon maple syrup and ½ teaspoon of salt in a bowl. Spoon the paste over the cauliflower and rub it in to fully coat. Roast on a baking sheet for 45 minutes.Meanwhile, heat a tablespoon of rapeseed oil in a shallow, ovenproof casserole dish and fry the onion, carrots and pepper over a low heat for around 15 minutes. Add the garlic and ginger, then the garam masala and the final tablespoon of curry powder. Next, add the flour and stir. Cook it out for a minute before adding the vegetable stock, followed by the coconut milk, the remaining teaspoon of maple syrup and the rest of the peanut butter and stirring again. Simmer for a few minutes, until thickened slightly, then take off the heat.To make the crunchy topping, put the chopped peanuts in a bowl with the breadcrumbs and a drizzle of rapeseed oil. Mix together and set aside. Scatter the peanut topping over the cauliflower, lightly pressing it in. Gently lift the cauliflower into the sauce using a large fish slice. Scatter the soya beans and reserved cauliflower leaves around the cauliflower in the sauce, and put the casserole dish in the oven for 10 minutes, until the topping is crisp.Garnish the cooked cauliflower with red chilli and spring onions and serve at the table with steamed rice. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Mix half the peanut butter with 2 tablespoons curry powder, 2 tablespoons rapeseed oil, 1 teaspoon maple syrup and ½ teaspoon of salt in a bowl. Spoon the paste over the cauliflower and rub it in to fully coat. Roast on a baking sheet for 45 minutes. Mix half the peanut butter with 2 tablespoons curry powder, 2 tablespoons rapeseed oil, 1 teaspoon maple syrup and ½ teaspoon of salt in a bowl. Spoon the paste over the cauliflower and rub it in to fully coat. Roast on a baking sheet for 45 minutes. Meanwhile, heat a tablespoon of rapeseed oil in a shallow, ovenproof casserole dish and fry the onion, carrots and pepper over a low heat for around 15 minutes. Add the garlic and ginger, then the garam masala and the final tablespoon of curry powder. Next, add the flour and stir. Cook it out for a minute before adding the vegetable stock, followed by the coconut milk, the remaining teaspoon of maple syrup and the rest of the peanut butter and stirring again. Simmer for a few minutes, until thickened slightly, then take off the heat. Meanwhile, heat a tablespoon of rapeseed oil in a shallow, ovenproof casserole dish and fry the onion, carrots and pepper over a low heat for around 15 minutes. Add the garlic and ginger, then the garam masala and the final tablespoon of curry powder. Next, add the flour and stir. Cook it out for a minute before adding the vegetable stock, followed by the coconut milk, the remaining teaspoon of maple syrup and the rest of the peanut butter and stirring again. Simmer for a few minutes, until thickened slightly, then take off the heat. To make the crunchy topping, put the chopped peanuts in a bowl with the breadcrumbs and a drizzle of rapeseed oil. Mix together and set aside. To make the crunchy topping, put the chopped peanuts in a bowl with the breadcrumbs and a drizzle of rapeseed oil. Mix together and set aside. Scatter the peanut topping over the cauliflower, lightly pressing it in. Gently lift the cauliflower into the sauce using a large fish slice. Scatter the soya beans and reserved cauliflower leaves around the cauliflower in the sauce, and put the casserole dish in the oven for 10 minutes, until the topping is crisp. Scatter the peanut topping over the cauliflower, lightly pressing it in. Gently lift the cauliflower into the sauce using a large fish slice. Scatter the soya beans and reserved cauliflower leaves around the cauliflower in the sauce, and put the casserole dish in the oven for 10 minutes, until the topping is crisp. Garnish the cooked cauliflower with red chilli and spring onions and serve at the table with steamed rice. Garnish the cooked cauliflower with red chilli and spring onions and serve at the table with steamed rice."
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} | d1214ca737250517733b7c8be1c16ce913960f75cb00a01032a2a01db4abd07b | Crispy duck breast with glazed miso aubergine recipe
Crispy duck breast with glazed miso aubergine and edamame beans An average of 5.0 out of 5 stars from 2 ratings Double frying duck breasts will give you the crispest skin imaginable. 4 tbsp vegetable oil, plus extra for deep frying4 duck breasts, fat trimmed 4 tbsp vegetable oil, plus extra for deep frying 4 duck breasts, fat trimmed 2 aubergines, diced180ml/6fl oz white or dark miso160g/5¾oz caster sugar50g/1¾oz clear honey50g/1¾oz kale100g/3½oz edamame beans, to serve4 tbsp white sesame seeds, to serve4 tbsp black sesame seeds, to serve2 tbsp mixed micro cress, to serve 2 aubergines, diced 180ml/6fl oz white or dark miso 160g/5¾oz caster sugar 50g/1¾oz clear honey 50g/1¾oz kale 100g/3½oz edamame beans, to serve 4 tbsp white sesame seeds, to serve 4 tbsp black sesame seeds, to serve 2 tbsp mixed micro cress, to serve Method Preheat the oven to 200C/180C Fan/Gas 5. Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the duck, heat a large frying pan and add the oil. Once hot, add the duck breasts and cook skin-side down for 3-4 minutes. Turn the duck over and place in the oven for 6-8 minutes, depending on the size of the duck breast, until cooked through.Remove the duck from the oven and, using a large meat fork, hold one breast over the deep-fat fryer. Using a ladle, pour the hot oil over the duck skin for 1-2 minutes, or until golden-brown and crisp. (CAUTION: hot oil can be dangerous. Take care when ladling the oil over the duck.) Set aside, covered with aluminum foil, to rest. Repeat with the remaining duck breasts.Heat a deep-fat fryer to 180C. Deep-fry the aubergine for 2-3 minutes or until golden-brown and crisp. Set aside to drain on kitchen paper.Add the white miso, sugar, honey and 100ml/3½fl oz water to a saucepan. Over a medium heat, cook until it has reduced in volume and turned golden-brown.To serve, bring a pan of salted water to the boil and blanch the kale for 1-2 minutes. Drain and place on serving plates. Slice the rested duck breasts. Place the aubergine on the plates and spoon over the sauce. Arrange the duck around the plates and garnish with the edamame beans, sesame seeds and micro cress. Preheat the oven to 200C/180C Fan/Gas 5. Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the oven to 200C/180C Fan/Gas 5. Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the duck, heat a large frying pan and add the oil. Once hot, add the duck breasts and cook skin-side down for 3-4 minutes. Turn the duck over and place in the oven for 6-8 minutes, depending on the size of the duck breast, until cooked through. For the duck, heat a large frying pan and add the oil. Once hot, add the duck breasts and cook skin-side down for 3-4 minutes. Turn the duck over and place in the oven for 6-8 minutes, depending on the size of the duck breast, until cooked through. Remove the duck from the oven and, using a large meat fork, hold one breast over the deep-fat fryer. Using a ladle, pour the hot oil over the duck skin for 1-2 minutes, or until golden-brown and crisp. (CAUTION: hot oil can be dangerous. Take care when ladling the oil over the duck.) Set aside, covered with aluminum foil, to rest. Repeat with the remaining duck breasts. Remove the duck from the oven and, using a large meat fork, hold one breast over the deep-fat fryer. Using a ladle, pour the hot oil over the duck skin for 1-2 minutes, or until golden-brown and crisp. (CAUTION: hot oil can be dangerous. Take care when ladling the oil over the duck.) Set aside, covered with aluminum foil, to rest. Repeat with the remaining duck breasts. Heat a deep-fat fryer to 180C. Deep-fry the aubergine for 2-3 minutes or until golden-brown and crisp. Set aside to drain on kitchen paper. Heat a deep-fat fryer to 180C. Deep-fry the aubergine for 2-3 minutes or until golden-brown and crisp. Set aside to drain on kitchen paper. Add the white miso, sugar, honey and 100ml/3½fl oz water to a saucepan. Over a medium heat, cook until it has reduced in volume and turned golden-brown. Add the white miso, sugar, honey and 100ml/3½fl oz water to a saucepan. Over a medium heat, cook until it has reduced in volume and turned golden-brown. To serve, bring a pan of salted water to the boil and blanch the kale for 1-2 minutes. Drain and place on serving plates. Slice the rested duck breasts. Place the aubergine on the plates and spoon over the sauce. Arrange the duck around the plates and garnish with the edamame beans, sesame seeds and micro cress. To serve, bring a pan of salted water to the boil and blanch the kale for 1-2 minutes. Drain and place on serving plates. Slice the rested duck breasts. Place the aubergine on the plates and spoon over the sauce. Arrange the duck around the plates and garnish with the edamame beans, sesame seeds and micro cress. | {
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"title": "Crispy duck breast with glazed miso aubergine recipe",
"content": "Crispy duck breast with glazed miso aubergine and edamame beans An average of 5.0 out of 5 stars from 2 ratings Double frying duck breasts will give you the crispest skin imaginable. 4 tbsp vegetable oil, plus extra for deep frying4 duck breasts, fat trimmed 4 tbsp vegetable oil, plus extra for deep frying 4 duck breasts, fat trimmed 2 aubergines, diced180ml/6fl oz white or dark miso160g/5¾oz caster sugar50g/1¾oz clear honey50g/1¾oz kale100g/3½oz edamame beans, to serve4 tbsp white sesame seeds, to serve4 tbsp black sesame seeds, to serve2 tbsp mixed micro cress, to serve 2 aubergines, diced 180ml/6fl oz white or dark miso 160g/5¾oz caster sugar 50g/1¾oz clear honey 50g/1¾oz kale 100g/3½oz edamame beans, to serve 4 tbsp white sesame seeds, to serve 4 tbsp black sesame seeds, to serve 2 tbsp mixed micro cress, to serve Method Preheat the oven to 200C/180C Fan/Gas 5. Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the duck, heat a large frying pan and add the oil. Once hot, add the duck breasts and cook skin-side down for 3-4 minutes. Turn the duck over and place in the oven for 6-8 minutes, depending on the size of the duck breast, until cooked through.Remove the duck from the oven and, using a large meat fork, hold one breast over the deep-fat fryer. Using a ladle, pour the hot oil over the duck skin for 1-2 minutes, or until golden-brown and crisp. (CAUTION: hot oil can be dangerous. Take care when ladling the oil over the duck.) Set aside, covered with aluminum foil, to rest. Repeat with the remaining duck breasts.Heat a deep-fat fryer to 180C. Deep-fry the aubergine for 2-3 minutes or until golden-brown and crisp. Set aside to drain on kitchen paper.Add the white miso, sugar, honey and 100ml/3½fl oz water to a saucepan. Over a medium heat, cook until it has reduced in volume and turned golden-brown.To serve, bring a pan of salted water to the boil and blanch the kale for 1-2 minutes. Drain and place on serving plates. Slice the rested duck breasts. Place the aubergine on the plates and spoon over the sauce. Arrange the duck around the plates and garnish with the edamame beans, sesame seeds and micro cress. Preheat the oven to 200C/180C Fan/Gas 5. Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the oven to 200C/180C Fan/Gas 5. Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the duck, heat a large frying pan and add the oil. Once hot, add the duck breasts and cook skin-side down for 3-4 minutes. Turn the duck over and place in the oven for 6-8 minutes, depending on the size of the duck breast, until cooked through. For the duck, heat a large frying pan and add the oil. Once hot, add the duck breasts and cook skin-side down for 3-4 minutes. Turn the duck over and place in the oven for 6-8 minutes, depending on the size of the duck breast, until cooked through. Remove the duck from the oven and, using a large meat fork, hold one breast over the deep-fat fryer. Using a ladle, pour the hot oil over the duck skin for 1-2 minutes, or until golden-brown and crisp. (CAUTION: hot oil can be dangerous. Take care when ladling the oil over the duck.) Set aside, covered with aluminum foil, to rest. Repeat with the remaining duck breasts. Remove the duck from the oven and, using a large meat fork, hold one breast over the deep-fat fryer. Using a ladle, pour the hot oil over the duck skin for 1-2 minutes, or until golden-brown and crisp. (CAUTION: hot oil can be dangerous. Take care when ladling the oil over the duck.) Set aside, covered with aluminum foil, to rest. Repeat with the remaining duck breasts. Heat a deep-fat fryer to 180C. Deep-fry the aubergine for 2-3 minutes or until golden-brown and crisp. Set aside to drain on kitchen paper. Heat a deep-fat fryer to 180C. Deep-fry the aubergine for 2-3 minutes or until golden-brown and crisp. Set aside to drain on kitchen paper. Add the white miso, sugar, honey and 100ml/3½fl oz water to a saucepan. Over a medium heat, cook until it has reduced in volume and turned golden-brown. Add the white miso, sugar, honey and 100ml/3½fl oz water to a saucepan. Over a medium heat, cook until it has reduced in volume and turned golden-brown. To serve, bring a pan of salted water to the boil and blanch the kale for 1-2 minutes. Drain and place on serving plates. Slice the rested duck breasts. Place the aubergine on the plates and spoon over the sauce. Arrange the duck around the plates and garnish with the edamame beans, sesame seeds and micro cress. To serve, bring a pan of salted water to the boil and blanch the kale for 1-2 minutes. Drain and place on serving plates. Slice the rested duck breasts. Place the aubergine on the plates and spoon over the sauce. Arrange the duck around the plates and garnish with the edamame beans, sesame seeds and micro cress."
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} | e7f2a01eba0bf5575e4c5f5b813f2f43d3cce947f0962fe4e154ce24f45d9056 | Pasta primavera recipe
An average of 4.4 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pastaprimavera_86310_16x9.jpg This healthy pasta primavera is brimming with spring vegetables and very quick to make. Use fresh peas if you can get them. Each serving provides 440kcal, 17g protein, 41g carbohydrate (of which 3g sugars), 21g fat (of which 8g saturates), 8g fibre and 0.1g salt. 50g/2oz unsalted butter1 garlic clove, crushed200g/7oz asparagus, blanched, cut into bite-sized pieces 150g/5oz fresh peas, podded100g/3½oz frozen soya beans, defrosted100g/3½oz baby spinach400g/14oz tagliatelle (a few tablespoons of cooking water reserved)1 lemon, juice and zest large handful fresh spring herbs, including mint, basil, dill and parsley, choppedsalt and freshly ground black pepper 50g/2oz unsalted butter 1 garlic clove, crushed 200g/7oz asparagus, blanched, cut into bite-sized pieces 150g/5oz fresh peas, podded 100g/3½oz frozen soya beans, defrosted 100g/3½oz baby spinach 400g/14oz tagliatelle (a few tablespoons of cooking water reserved) 1 lemon, juice and zest large handful fresh spring herbs, including mint, basil, dill and parsley, chopped salt and freshly ground black pepper 25g/1oz hazelnuts, toasted and lightly crushedParmesan shavings, or similar vegetarian hard cheese shavingsolive oil, for drizzling 25g/1oz hazelnuts, toasted and lightly crushed Parmesan shavings, or similar vegetarian hard cheese shavings olive oil, for drizzling Method Heat the butter in a pan, add the garlic and fry for one minute.Add the asparagus, peas, soya beans and spinach and stir fry for 1-2 minutes, until the spinach has wilted slightly.Add the pasta and a little of the cooking water to the pan and stir to combine.Stir in the lemon juice and zest and the herbs and season, to taste, with salt and freshly ground black pepper.To serve, divide the pasta among four bowls, sprinkle over the hazelnuts and parmesan shavings and drizzle with olive oil. Heat the butter in a pan, add the garlic and fry for one minute. Heat the butter in a pan, add the garlic and fry for one minute. Add the asparagus, peas, soya beans and spinach and stir fry for 1-2 minutes, until the spinach has wilted slightly. Add the asparagus, peas, soya beans and spinach and stir fry for 1-2 minutes, until the spinach has wilted slightly. Add the pasta and a little of the cooking water to the pan and stir to combine. Add the pasta and a little of the cooking water to the pan and stir to combine. Stir in the lemon juice and zest and the herbs and season, to taste, with salt and freshly ground black pepper. Stir in the lemon juice and zest and the herbs and season, to taste, with salt and freshly ground black pepper. To serve, divide the pasta among four bowls, sprinkle over the hazelnuts and parmesan shavings and drizzle with olive oil. To serve, divide the pasta among four bowls, sprinkle over the hazelnuts and parmesan shavings and drizzle with olive oil. | {
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"url": "https://www.bbc.co.uk/food/recipes/pastaprimavera_86310",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pasta primavera recipe",
"content": "An average of 4.4 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pastaprimavera_86310_16x9.jpg This healthy pasta primavera is brimming with spring vegetables and very quick to make. Use fresh peas if you can get them. Each serving provides 440kcal, 17g protein, 41g carbohydrate (of which 3g sugars), 21g fat (of which 8g saturates), 8g fibre and 0.1g salt. 50g/2oz unsalted butter1 garlic clove, crushed200g/7oz asparagus, blanched, cut into bite-sized pieces 150g/5oz fresh peas, podded100g/3½oz frozen soya beans, defrosted100g/3½oz baby spinach400g/14oz tagliatelle (a few tablespoons of cooking water reserved)1 lemon, juice and zest large handful fresh spring herbs, including mint, basil, dill and parsley, choppedsalt and freshly ground black pepper 50g/2oz unsalted butter 1 garlic clove, crushed 200g/7oz asparagus, blanched, cut into bite-sized pieces 150g/5oz fresh peas, podded 100g/3½oz frozen soya beans, defrosted 100g/3½oz baby spinach 400g/14oz tagliatelle (a few tablespoons of cooking water reserved) 1 lemon, juice and zest large handful fresh spring herbs, including mint, basil, dill and parsley, chopped salt and freshly ground black pepper 25g/1oz hazelnuts, toasted and lightly crushedParmesan shavings, or similar vegetarian hard cheese shavingsolive oil, for drizzling 25g/1oz hazelnuts, toasted and lightly crushed Parmesan shavings, or similar vegetarian hard cheese shavings olive oil, for drizzling Method Heat the butter in a pan, add the garlic and fry for one minute.Add the asparagus, peas, soya beans and spinach and stir fry for 1-2 minutes, until the spinach has wilted slightly.Add the pasta and a little of the cooking water to the pan and stir to combine.Stir in the lemon juice and zest and the herbs and season, to taste, with salt and freshly ground black pepper.To serve, divide the pasta among four bowls, sprinkle over the hazelnuts and parmesan shavings and drizzle with olive oil. Heat the butter in a pan, add the garlic and fry for one minute. Heat the butter in a pan, add the garlic and fry for one minute. Add the asparagus, peas, soya beans and spinach and stir fry for 1-2 minutes, until the spinach has wilted slightly. Add the asparagus, peas, soya beans and spinach and stir fry for 1-2 minutes, until the spinach has wilted slightly. Add the pasta and a little of the cooking water to the pan and stir to combine. Add the pasta and a little of the cooking water to the pan and stir to combine. Stir in the lemon juice and zest and the herbs and season, to taste, with salt and freshly ground black pepper. Stir in the lemon juice and zest and the herbs and season, to taste, with salt and freshly ground black pepper. To serve, divide the pasta among four bowls, sprinkle over the hazelnuts and parmesan shavings and drizzle with olive oil. To serve, divide the pasta among four bowls, sprinkle over the hazelnuts and parmesan shavings and drizzle with olive oil."
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} | ddbb72da4faf95afa7aff4b5110434dfc1ba809bad7a5db698f5a6cb125ce672 | Roasted sweet potato salad with basil and balsamic tomatoes recipe
An average of 4.0 out of 5 stars from 1 rating 1 sweet potato, peeled and cut into large chunks2 tbsp olive oil1 tbsp balsamic vinegarsalt85g/3oz soya beans1 handful basil leaves, torn 1 sweet potato, peeled and cut into large chunks 2 tbsp olive oil 1 tbsp balsamic vinegar salt 85g/3oz soya beans 1 handful basil leaves, torn 8 cherry tomatoes2 tbsp olive oil2 tbsp balsamic vinegarsalt, to taste 8 cherry tomatoes 2 tbsp olive oil 2 tbsp balsamic vinegar salt, to taste Method Preheat the oven to 180C/350F/Gas 4.For the roasted sweet potato salad, place the sweet potato in a pan of boiling water and cook for 5-10 minutes, or until just tender. Drain.Place the sweet potato cubes onto a baking sheet, drizzle over the olive oil and balsamic vinegar and sprinkle with salt. Roast in the oven for about 20 minutes, or until tender and starting to brown.Blanch the soya beans in a pan of boiling water and then drain.In a bowl, combine the roasted sweet potatoes and soya beans, and gently mix in the basil leaves.For the balsamic tomatoes, place the tomatoes on a baking sheet and drizzle over the olive oil and balsamic vinegar. Sprinkle with salt and place in the oven to roast for 10-15 minutes.To serve, place the sweet potato and bean salad on a serving plate and arrange the balsamic tomatoes to one side. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the roasted sweet potato salad, place the sweet potato in a pan of boiling water and cook for 5-10 minutes, or until just tender. Drain. For the roasted sweet potato salad, place the sweet potato in a pan of boiling water and cook for 5-10 minutes, or until just tender. Drain. Place the sweet potato cubes onto a baking sheet, drizzle over the olive oil and balsamic vinegar and sprinkle with salt. Roast in the oven for about 20 minutes, or until tender and starting to brown. Place the sweet potato cubes onto a baking sheet, drizzle over the olive oil and balsamic vinegar and sprinkle with salt. Roast in the oven for about 20 minutes, or until tender and starting to brown. Blanch the soya beans in a pan of boiling water and then drain. Blanch the soya beans in a pan of boiling water and then drain. In a bowl, combine the roasted sweet potatoes and soya beans, and gently mix in the basil leaves. In a bowl, combine the roasted sweet potatoes and soya beans, and gently mix in the basil leaves. For the balsamic tomatoes, place the tomatoes on a baking sheet and drizzle over the olive oil and balsamic vinegar. Sprinkle with salt and place in the oven to roast for 10-15 minutes. For the balsamic tomatoes, place the tomatoes on a baking sheet and drizzle over the olive oil and balsamic vinegar. Sprinkle with salt and place in the oven to roast for 10-15 minutes. To serve, place the sweet potato and bean salad on a serving plate and arrange the balsamic tomatoes to one side. To serve, place the sweet potato and bean salad on a serving plate and arrange the balsamic tomatoes to one side. | {
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"url": "https://www.bbc.co.uk/food/recipes/roastedsweetpotatosa_88594",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roasted sweet potato salad with basil and balsamic tomatoes recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating 1 sweet potato, peeled and cut into large chunks2 tbsp olive oil1 tbsp balsamic vinegarsalt85g/3oz soya beans1 handful basil leaves, torn 1 sweet potato, peeled and cut into large chunks 2 tbsp olive oil 1 tbsp balsamic vinegar salt 85g/3oz soya beans 1 handful basil leaves, torn 8 cherry tomatoes2 tbsp olive oil2 tbsp balsamic vinegarsalt, to taste 8 cherry tomatoes 2 tbsp olive oil 2 tbsp balsamic vinegar salt, to taste Method Preheat the oven to 180C/350F/Gas 4.For the roasted sweet potato salad, place the sweet potato in a pan of boiling water and cook for 5-10 minutes, or until just tender. Drain.Place the sweet potato cubes onto a baking sheet, drizzle over the olive oil and balsamic vinegar and sprinkle with salt. Roast in the oven for about 20 minutes, or until tender and starting to brown.Blanch the soya beans in a pan of boiling water and then drain.In a bowl, combine the roasted sweet potatoes and soya beans, and gently mix in the basil leaves.For the balsamic tomatoes, place the tomatoes on a baking sheet and drizzle over the olive oil and balsamic vinegar. Sprinkle with salt and place in the oven to roast for 10-15 minutes.To serve, place the sweet potato and bean salad on a serving plate and arrange the balsamic tomatoes to one side. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the roasted sweet potato salad, place the sweet potato in a pan of boiling water and cook for 5-10 minutes, or until just tender. Drain. For the roasted sweet potato salad, place the sweet potato in a pan of boiling water and cook for 5-10 minutes, or until just tender. Drain. Place the sweet potato cubes onto a baking sheet, drizzle over the olive oil and balsamic vinegar and sprinkle with salt. Roast in the oven for about 20 minutes, or until tender and starting to brown. Place the sweet potato cubes onto a baking sheet, drizzle over the olive oil and balsamic vinegar and sprinkle with salt. Roast in the oven for about 20 minutes, or until tender and starting to brown. Blanch the soya beans in a pan of boiling water and then drain. Blanch the soya beans in a pan of boiling water and then drain. In a bowl, combine the roasted sweet potatoes and soya beans, and gently mix in the basil leaves. In a bowl, combine the roasted sweet potatoes and soya beans, and gently mix in the basil leaves. For the balsamic tomatoes, place the tomatoes on a baking sheet and drizzle over the olive oil and balsamic vinegar. Sprinkle with salt and place in the oven to roast for 10-15 minutes. For the balsamic tomatoes, place the tomatoes on a baking sheet and drizzle over the olive oil and balsamic vinegar. Sprinkle with salt and place in the oven to roast for 10-15 minutes. To serve, place the sweet potato and bean salad on a serving plate and arrange the balsamic tomatoes to one side. To serve, place the sweet potato and bean salad on a serving plate and arrange the balsamic tomatoes to one side."
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} | 9f55f6073982311381a1087ba1b3feb2db6522b2506ee99ac8d354955a039ced | Veggie edamame burger recipe
An average of 5.0 out of 5 stars from 1 rating These veggie burgers go perfectly with the zesty salad and sweet, herby mango salsa. 150g/5½oz frozen soya beans1 bird's-eye chilli, seeds removed, chopped55g/2oz breadcrumbs2 spring onions, chopped2 tbsp chopped fresh coriander 1 free-range egg, lightly beaten1 tsp plain flour1 tbsp olive oil 150g/5½oz frozen soya beans 1 bird's-eye chilli, seeds removed, chopped 55g/2oz breadcrumbs 2 spring onions, chopped 2 tbsp chopped fresh coriander 1 free-range egg, lightly beaten 1 tsp plain flour 1 tbsp olive oil 1 tbsp olive oil1 tsp soy sauce2 tsp orange juicehandful each fresh coriander, chervil and flatleaf parsley leaves (or any soft herbs) 1 tbsp olive oil 1 tsp soy sauce 2 tsp orange juice handful each fresh coriander, chervil and flatleaf parsley leaves (or any soft herbs) ½ mango, peeled and chopped½ bird's-eye chilli, seeds removed, finely chopped1 spring onion, finely chopped1 tbsp chopped fresh mint, coriander and flatleaf parsley leaves ½ orange, juice only1 tbsp olive oil ½ mango, peeled and chopped ½ bird's-eye chilli, seeds removed, finely chopped 1 spring onion, finely chopped 1 tbsp chopped fresh mint, coriander and flatleaf parsley leaves ½ orange, juice only 1 tbsp olive oil Method For the soya bean burger, place the soya beans, chilli, breadcrumbs, spring onions, coriander and egg into a food processor and pulse briefly to combine.Shape the mixture into a patty and dredge in the flour.Heat the olive oil in a non-stick frying pan and fry the patty for three minutes on each side, or until cooked through and golden-brown.For the salad, whisk the olive oil, soy sauce and orange juice together in a small bowl and add the herbs. Stir well, then pile onto a serving plate.For the salsa, mix together all the salsa ingredients in a small bowl.To serve, place the burger on top of the herb salad and top with a generous spoonful of salsa. For the soya bean burger, place the soya beans, chilli, breadcrumbs, spring onions, coriander and egg into a food processor and pulse briefly to combine. For the soya bean burger, place the soya beans, chilli, breadcrumbs, spring onions, coriander and egg into a food processor and pulse briefly to combine. Shape the mixture into a patty and dredge in the flour. Shape the mixture into a patty and dredge in the flour. Heat the olive oil in a non-stick frying pan and fry the patty for three minutes on each side, or until cooked through and golden-brown. Heat the olive oil in a non-stick frying pan and fry the patty for three minutes on each side, or until cooked through and golden-brown. For the salad, whisk the olive oil, soy sauce and orange juice together in a small bowl and add the herbs. Stir well, then pile onto a serving plate. For the salad, whisk the olive oil, soy sauce and orange juice together in a small bowl and add the herbs. Stir well, then pile onto a serving plate. For the salsa, mix together all the salsa ingredients in a small bowl. For the salsa, mix together all the salsa ingredients in a small bowl. To serve, place the burger on top of the herb salad and top with a generous spoonful of salsa. To serve, place the burger on top of the herb salad and top with a generous spoonful of salsa. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Veggie edamame burger recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating These veggie burgers go perfectly with the zesty salad and sweet, herby mango salsa. 150g/5½oz frozen soya beans1 bird's-eye chilli, seeds removed, chopped55g/2oz breadcrumbs2 spring onions, chopped2 tbsp chopped fresh coriander 1 free-range egg, lightly beaten1 tsp plain flour1 tbsp olive oil 150g/5½oz frozen soya beans 1 bird's-eye chilli, seeds removed, chopped 55g/2oz breadcrumbs 2 spring onions, chopped 2 tbsp chopped fresh coriander 1 free-range egg, lightly beaten 1 tsp plain flour 1 tbsp olive oil 1 tbsp olive oil1 tsp soy sauce2 tsp orange juicehandful each fresh coriander, chervil and flatleaf parsley leaves (or any soft herbs) 1 tbsp olive oil 1 tsp soy sauce 2 tsp orange juice handful each fresh coriander, chervil and flatleaf parsley leaves (or any soft herbs) ½ mango, peeled and chopped½ bird's-eye chilli, seeds removed, finely chopped1 spring onion, finely chopped1 tbsp chopped fresh mint, coriander and flatleaf parsley leaves ½ orange, juice only1 tbsp olive oil ½ mango, peeled and chopped ½ bird's-eye chilli, seeds removed, finely chopped 1 spring onion, finely chopped 1 tbsp chopped fresh mint, coriander and flatleaf parsley leaves ½ orange, juice only 1 tbsp olive oil Method For the soya bean burger, place the soya beans, chilli, breadcrumbs, spring onions, coriander and egg into a food processor and pulse briefly to combine.Shape the mixture into a patty and dredge in the flour.Heat the olive oil in a non-stick frying pan and fry the patty for three minutes on each side, or until cooked through and golden-brown.For the salad, whisk the olive oil, soy sauce and orange juice together in a small bowl and add the herbs. Stir well, then pile onto a serving plate.For the salsa, mix together all the salsa ingredients in a small bowl.To serve, place the burger on top of the herb salad and top with a generous spoonful of salsa. For the soya bean burger, place the soya beans, chilli, breadcrumbs, spring onions, coriander and egg into a food processor and pulse briefly to combine. For the soya bean burger, place the soya beans, chilli, breadcrumbs, spring onions, coriander and egg into a food processor and pulse briefly to combine. Shape the mixture into a patty and dredge in the flour. Shape the mixture into a patty and dredge in the flour. Heat the olive oil in a non-stick frying pan and fry the patty for three minutes on each side, or until cooked through and golden-brown. Heat the olive oil in a non-stick frying pan and fry the patty for three minutes on each side, or until cooked through and golden-brown. For the salad, whisk the olive oil, soy sauce and orange juice together in a small bowl and add the herbs. Stir well, then pile onto a serving plate. For the salad, whisk the olive oil, soy sauce and orange juice together in a small bowl and add the herbs. Stir well, then pile onto a serving plate. For the salsa, mix together all the salsa ingredients in a small bowl. For the salsa, mix together all the salsa ingredients in a small bowl. To serve, place the burger on top of the herb salad and top with a generous spoonful of salsa. To serve, place the burger on top of the herb salad and top with a generous spoonful of salsa."
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} | c2eaf6d2771cdb00f695a6e7feb1650701535a37901e1585df604ab21b582457 | Prawn stir fry recipe
Prawn stir fry with cashews An average of 4.5 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_stir-fry_with_37431_16x9.jpg This prawn stir-fry is packed with veggies, so you don't need any starchy carbs with it. Once the chopping is out of the way this dish is ready in a couple of minutes. Each serving provides 406 kcal, 26.5g protein, 32g carbohydrate (of which 24.5g sugars), 17g fat (of which 2.5g saturates), 11.5g fibre and 3.4g salt. 300g/10½oz broccoli, cut into small florets30g/1oz unsalted cashew nuts, to garnish1 tbsp vegetable oil1 garlic clove, finely sliced 4 spring onions, trimmed and sliced on an angle1 fresh chilli, seeds and white membrane removed, finely chopped (alternatively use 1 tsp chilli flakes)5cm/2in piece fresh root ginger, cut into thin batons 1 red pepper, cut into strips1 yellow pepper, cut into strips170g/6oz cooked prawns100g/3½oz beansprouts1½ tbsp soy sauce3 tbsp sweet chilli sauce1 tsp sesame oil1 lime, juice only 300g/10½oz broccoli, cut into small florets 30g/1oz unsalted cashew nuts, to garnish 1 tbsp vegetable oil 1 garlic clove, finely sliced 4 spring onions, trimmed and sliced on an angle 1 fresh chilli, seeds and white membrane removed, finely chopped (alternatively use 1 tsp chilli flakes) 5cm/2in piece fresh root ginger, cut into thin batons 1 red pepper, cut into strips 1 yellow pepper, cut into strips 170g/6oz cooked prawns 100g/3½oz beansprouts 1½ tbsp soy sauce 3 tbsp sweet chilli sauce 1 tsp sesame oil 1 lime, juice only Method In a pan of boiling water, cook the broccoli for 2 minutes. Drain and place in ice-cold water. When cold, drain thoroughly. Toast the cashews in a dry pan then crush roughly. Set aside.Heat the oil in a large frying pan or wok set over a high heat. Add the garlic, spring onions, chilli and ginger and stir-fry for 2 minutes. Stir in the peppers, prawns and beansprouts. Tip in the drained broccoli.Add the soy sauce, sweet chilli sauce, sesame oil and lime juice. Cook for 4 minutes or until the veg are tender.Serve in bowls garnished with the toasted cashews. In a pan of boiling water, cook the broccoli for 2 minutes. Drain and place in ice-cold water. When cold, drain thoroughly. In a pan of boiling water, cook the broccoli for 2 minutes. Drain and place in ice-cold water. When cold, drain thoroughly. Toast the cashews in a dry pan then crush roughly. Set aside. Toast the cashews in a dry pan then crush roughly. Set aside. Heat the oil in a large frying pan or wok set over a high heat. Add the garlic, spring onions, chilli and ginger and stir-fry for 2 minutes. Stir in the peppers, prawns and beansprouts. Tip in the drained broccoli. Heat the oil in a large frying pan or wok set over a high heat. Add the garlic, spring onions, chilli and ginger and stir-fry for 2 minutes. Stir in the peppers, prawns and beansprouts. Tip in the drained broccoli. Add the soy sauce, sweet chilli sauce, sesame oil and lime juice. Cook for 4 minutes or until the veg are tender. Add the soy sauce, sweet chilli sauce, sesame oil and lime juice. Cook for 4 minutes or until the veg are tender. Serve in bowls garnished with the toasted cashews. Serve in bowls garnished with the toasted cashews. | {
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"title": "Prawn stir fry recipe",
"content": "Prawn stir fry with cashews An average of 4.5 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_stir-fry_with_37431_16x9.jpg This prawn stir-fry is packed with veggies, so you don't need any starchy carbs with it. Once the chopping is out of the way this dish is ready in a couple of minutes. Each serving provides 406 kcal, 26.5g protein, 32g carbohydrate (of which 24.5g sugars), 17g fat (of which 2.5g saturates), 11.5g fibre and 3.4g salt. 300g/10½oz broccoli, cut into small florets30g/1oz unsalted cashew nuts, to garnish1 tbsp vegetable oil1 garlic clove, finely sliced 4 spring onions, trimmed and sliced on an angle1 fresh chilli, seeds and white membrane removed, finely chopped (alternatively use 1 tsp chilli flakes)5cm/2in piece fresh root ginger, cut into thin batons 1 red pepper, cut into strips1 yellow pepper, cut into strips170g/6oz cooked prawns100g/3½oz beansprouts1½ tbsp soy sauce3 tbsp sweet chilli sauce1 tsp sesame oil1 lime, juice only 300g/10½oz broccoli, cut into small florets 30g/1oz unsalted cashew nuts, to garnish 1 tbsp vegetable oil 1 garlic clove, finely sliced 4 spring onions, trimmed and sliced on an angle 1 fresh chilli, seeds and white membrane removed, finely chopped (alternatively use 1 tsp chilli flakes) 5cm/2in piece fresh root ginger, cut into thin batons 1 red pepper, cut into strips 1 yellow pepper, cut into strips 170g/6oz cooked prawns 100g/3½oz beansprouts 1½ tbsp soy sauce 3 tbsp sweet chilli sauce 1 tsp sesame oil 1 lime, juice only Method In a pan of boiling water, cook the broccoli for 2 minutes. Drain and place in ice-cold water. When cold, drain thoroughly. Toast the cashews in a dry pan then crush roughly. Set aside.Heat the oil in a large frying pan or wok set over a high heat. Add the garlic, spring onions, chilli and ginger and stir-fry for 2 minutes. Stir in the peppers, prawns and beansprouts. Tip in the drained broccoli.Add the soy sauce, sweet chilli sauce, sesame oil and lime juice. Cook for 4 minutes or until the veg are tender.Serve in bowls garnished with the toasted cashews. In a pan of boiling water, cook the broccoli for 2 minutes. Drain and place in ice-cold water. When cold, drain thoroughly. In a pan of boiling water, cook the broccoli for 2 minutes. Drain and place in ice-cold water. When cold, drain thoroughly. Toast the cashews in a dry pan then crush roughly. Set aside. Toast the cashews in a dry pan then crush roughly. Set aside. Heat the oil in a large frying pan or wok set over a high heat. Add the garlic, spring onions, chilli and ginger and stir-fry for 2 minutes. Stir in the peppers, prawns and beansprouts. Tip in the drained broccoli. Heat the oil in a large frying pan or wok set over a high heat. Add the garlic, spring onions, chilli and ginger and stir-fry for 2 minutes. Stir in the peppers, prawns and beansprouts. Tip in the drained broccoli. Add the soy sauce, sweet chilli sauce, sesame oil and lime juice. Cook for 4 minutes or until the veg are tender. Add the soy sauce, sweet chilli sauce, sesame oil and lime juice. Cook for 4 minutes or until the veg are tender. Serve in bowls garnished with the toasted cashews. Serve in bowls garnished with the toasted cashews."
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} | 2f60d5cedbffe926f6d78293ef281f7e2503bcc86ab648c27e8ea73bc88c1aaa | Fish and 'chip' Dover sole with lobster and caper recipe
To make the prawn mousse, in a bowl blend together the prawns, egg whites and salt until smooth. Slowly emulsify in the cream, then transfer to a bowl over ice and whip for a few seconds to ensure its well incorporated. Do a tester to check for seasoning.To make the finished mousse, measure out 250g/9oz of the prawn mousse into a bowl, then mix with the remaining ingredients. Do a tester to check for seasoning, then transfer to piping bags.To make the sole, for each sole fillet pipe 40g/1½oz of the mousse on one side of the fish, mainly in the middle leaving the sides to stick. Place the other side of the fish on top of mousse, slightly press and wrap in cling film to set the shape. Chill the fish in the fridge for 3 hours for the mousse to set back up.Meanwhile, to make the chip, preheat a combi oven to 165C 30% steam Fan 4.Grease and line a 20x10x10cm/8x4x4in metal container with baking parchment, leaving excess parchment protruding from the top of the container. Slice the potatoes as thinly as possible. Place each piece directly into cool water as you go to prevent oxidisation. Rinse the potatoes in cool water to remove the excess starch, then strain off the excess water and pat dry between paper towels. Lay out the sliced potato, brush with the melted butter and lightly season each piece with sea salt. Stack the potato slices and cut into squares measuring 9x9cm/3½x 3½in. Place the squares into the lined container, being sure to press well each time. Fill the container to the top, leaving a 2cm/¾in gap. Fold the excess parchment over the potato to cover. Cut a square of kitchen foil, and place that on top. Now add a weight to press the potato as it bakes. Use a larger baking tin filled two-thirds of the way with water and put the potato chip container inside. Bake for 1 hour and check the cooking with a metal spike. The cooking is done when a spike runs through the potato with no resistance. Chill in an ice bath and continue to press overnight. To make the beer batter, whisk together all the dry ingredients in a bowl. Add the beer in three stages until a smooth batter is formed.To make the seasoned flour, mix the flour and salt together and keep in an airtight container.To make the lemon mayonnaise, combine all the ingredients together in a bowl, chill and allow to infuse for 2 hours. Pass the lemon mayonnaise through a chinois and reserve in a fine tip squeeze bottle. To make the lobster mayonnaise, whisk all the ingredients together in a bowl. Season to taste with salt and pepper then store in piping bags. To make the pea and mint purée, add all the ingredients to a food processor and blend until well incorporated. Check and reserve in piping bags ready for serving.To fry the fish, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Place the batter mixture in a bowl. Lightly season the fish with salt and pepper, then lightly coat in the seasoned flour. Dip the fish a few times in the batter until fully coated.Holding one part of the fish, carefully dip into the fryer for 10 seconds until the batter sets and then drop the whole fish. Ensure it is not sticking to the bottom and fry for 3½ minutes or until cooked through, then leave to rest for 2 minutes.To make the fried capers, remove the capers from the brine. Deep-fry in oil at 180C until puffed up and crispy. Remove and season with the salt and vinegar powder. To fry the chip, heat the oil in a deep-fat fryer to 185C and remove the potato from the mould. Use a sharp, serrated knife to portion the potato into a rectangle measuring 15x3x3cm/6x3½x3½in. Fry the chip for 3 minutes or until golden.Remove from the oil, drain and place onto a wire cooling rack. Lightly season with salt. Dress and serve at once. To make the prawn mousse, in a bowl blend together the prawns, egg whites and salt until smooth. Slowly emulsify in the cream, then transfer to a bowl over ice and whip for a few seconds to ensure its well incorporated. Do a tester to check for seasoning. To make the prawn mousse, in a bowl blend together the prawns, egg whites and salt until smooth. Slowly emulsify in the cream, then transfer to a bowl over ice and whip for a few seconds to ensure its well incorporated. Do a tester to check for seasoning. To make the finished mousse, measure out 250g/9oz of the prawn mousse into a bowl, then mix with the remaining ingredients. Do a tester to check for seasoning, then transfer to piping bags. To make the finished mousse, measure out 250g/9oz of the prawn mousse into a bowl, then mix with the remaining ingredients. Do a tester to check for seasoning, then transfer to piping bags. To make the sole, for each sole fillet pipe 40g/1½oz of the mousse on one side of the fish, mainly in the middle leaving the sides to stick. Place the other side of the fish on top of mousse, slightly press and wrap in cling film to set the shape. Chill the fish in the fridge for 3 hours for the mousse to set back up. To make the sole, for each sole fillet pipe 40g/1½oz of the mousse on one side of the fish, mainly in the middle leaving the sides to stick. Place the other side of the fish on top of mousse, slightly press and wrap in cling film to set the shape. Chill the fish in the fridge for 3 hours for the mousse to set back up. Meanwhile, to make the chip, preheat a combi oven to 165C 30% steam Fan 4. Meanwhile, to make the chip, preheat a combi oven to 165C 30% steam Fan 4. Grease and line a 20x10x10cm/8x4x4in metal container with baking parchment, leaving excess parchment protruding from the top of the container. Grease and line a 20x10x10cm/8x4x4in metal container with baking parchment, leaving excess parchment protruding from the top of the container. Slice the potatoes as thinly as possible. Place each piece directly into cool water as you go to prevent oxidisation. Rinse the potatoes in cool water to remove the excess starch, then strain off the excess water and pat dry between paper towels. Slice the potatoes as thinly as possible. Place each piece directly into cool water as you go to prevent oxidisation. Rinse the potatoes in cool water to remove the excess starch, then strain off the excess water and pat dry between paper towels. Lay out the sliced potato, brush with the melted butter and lightly season each piece with sea salt. Stack the potato slices and cut into squares measuring 9x9cm/3½x 3½in. Place the squares into the lined container, being sure to press well each time. Fill the container to the top, leaving a 2cm/¾in gap. Lay out the sliced potato, brush with the melted butter and lightly season each piece with sea salt. Stack the potato slices and cut into squares measuring 9x9cm/3½x 3½in. Place the squares into the lined container, being sure to press well each time. Fill the container to the top, leaving a 2cm/¾in gap. Fold the excess parchment over the potato to cover. Cut a square of kitchen foil, and place that on top. Now add a weight to press the potato as it bakes. Fold the excess parchment over the potato to cover. Cut a square of kitchen foil, and place that on top. Now add a weight to press the potato as it bakes. Use a larger baking tin filled two-thirds of the way with water and put the potato chip container inside. Bake for 1 hour and check the cooking with a metal spike. The cooking is done when a spike runs through the potato with no resistance. Use a larger baking tin filled two-thirds of the way with water and put the potato chip container inside. Bake for 1 hour and check the cooking with a metal spike. The cooking is done when a spike runs through the potato with no resistance. Chill in an ice bath and continue to press overnight. Chill in an ice bath and continue to press overnight. To make the beer batter, whisk together all the dry ingredients in a bowl. Add the beer in three stages until a smooth batter is formed. To make the beer batter, whisk together all the dry ingredients in a bowl. Add the beer in three stages until a smooth batter is formed. To make the seasoned flour, mix the flour and salt together and keep in an airtight container. To make the seasoned flour, mix the flour and salt together and keep in an airtight container. To make the lemon mayonnaise, combine all the ingredients together in a bowl, chill and allow to infuse for 2 hours. To make the lemon mayonnaise, combine all the ingredients together in a bowl, chill and allow to infuse for 2 hours. Pass the lemon mayonnaise through a chinois and reserve in a fine tip squeeze bottle. Pass the lemon mayonnaise through a chinois and reserve in a fine tip squeeze bottle. To make the lobster mayonnaise, whisk all the ingredients together in a bowl. Season to taste with salt and pepper then store in piping bags. To make the lobster mayonnaise, whisk all the ingredients together in a bowl. Season to taste with salt and pepper then store in piping bags. To make the pea and mint purée, add all the ingredients to a food processor and blend until well incorporated. Check and reserve in piping bags ready for serving. To make the pea and mint purée, add all the ingredients to a food processor and blend until well incorporated. Check and reserve in piping bags ready for serving. To fry the fish, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To fry the fish, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the batter mixture in a bowl. Lightly season the fish with salt and pepper, then lightly coat in the seasoned flour. Dip the fish a few times in the batter until fully coated. Place the batter mixture in a bowl. Lightly season the fish with salt and pepper, then lightly coat in the seasoned flour. Dip the fish a few times in the batter until fully coated. Holding one part of the fish, carefully dip into the fryer for 10 seconds until the batter sets and then drop the whole fish. Ensure it is not sticking to the bottom and fry for 3½ minutes or until cooked through, then leave to rest for 2 minutes. Holding one part of the fish, carefully dip into the fryer for 10 seconds until the batter sets and then drop the whole fish. Ensure it is not sticking to the bottom and fry for 3½ minutes or until cooked through, then leave to rest for 2 minutes. To make the fried capers, remove the capers from the brine. Deep-fry in oil at 180C until puffed up and crispy. Remove and season with the salt and vinegar powder. To make the fried capers, remove the capers from the brine. Deep-fry in oil at 180C until puffed up and crispy. Remove and season with the salt and vinegar powder. To fry the chip, heat the oil in a deep-fat fryer to 185C and remove the potato from the mould. Use a sharp, serrated knife to portion the potato into a rectangle measuring 15x3x3cm/6x3½x3½in. Fry the chip for 3 minutes or until golden. To fry the chip, heat the oil in a deep-fat fryer to 185C and remove the potato from the mould. Use a sharp, serrated knife to portion the potato into a rectangle measuring 15x3x3cm/6x3½x3½in. Fry the chip for 3 minutes or until golden. Remove from the oil, drain and place onto a wire cooling rack. Lightly season with salt. Dress and serve at once. Remove from the oil, drain and place onto a wire cooling rack. Lightly season with salt. Dress and serve at once. | {
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"title": "Fish and 'chip' Dover sole with lobster and caper recipe",
"content": "To make the prawn mousse, in a bowl blend together the prawns, egg whites and salt until smooth. Slowly emulsify in the cream, then transfer to a bowl over ice and whip for a few seconds to ensure its well incorporated. Do a tester to check for seasoning.To make the finished mousse, measure out 250g/9oz of the prawn mousse into a bowl, then mix with the remaining ingredients. Do a tester to check for seasoning, then transfer to piping bags.To make the sole, for each sole fillet pipe 40g/1½oz of the mousse on one side of the fish, mainly in the middle leaving the sides to stick. Place the other side of the fish on top of mousse, slightly press and wrap in cling film to set the shape. Chill the fish in the fridge for 3 hours for the mousse to set back up.Meanwhile, to make the chip, preheat a combi oven to 165C 30% steam Fan 4.Grease and line a 20x10x10cm/8x4x4in metal container with baking parchment, leaving excess parchment protruding from the top of the container. Slice the potatoes as thinly as possible. Place each piece directly into cool water as you go to prevent oxidisation. Rinse the potatoes in cool water to remove the excess starch, then strain off the excess water and pat dry between paper towels. Lay out the sliced potato, brush with the melted butter and lightly season each piece with sea salt. Stack the potato slices and cut into squares measuring 9x9cm/3½x 3½in. Place the squares into the lined container, being sure to press well each time. Fill the container to the top, leaving a 2cm/¾in gap. Fold the excess parchment over the potato to cover. Cut a square of kitchen foil, and place that on top. Now add a weight to press the potato as it bakes. Use a larger baking tin filled two-thirds of the way with water and put the potato chip container inside. Bake for 1 hour and check the cooking with a metal spike. The cooking is done when a spike runs through the potato with no resistance. Chill in an ice bath and continue to press overnight. To make the beer batter, whisk together all the dry ingredients in a bowl. Add the beer in three stages until a smooth batter is formed.To make the seasoned flour, mix the flour and salt together and keep in an airtight container.To make the lemon mayonnaise, combine all the ingredients together in a bowl, chill and allow to infuse for 2 hours. Pass the lemon mayonnaise through a chinois and reserve in a fine tip squeeze bottle. To make the lobster mayonnaise, whisk all the ingredients together in a bowl. Season to taste with salt and pepper then store in piping bags. To make the pea and mint purée, add all the ingredients to a food processor and blend until well incorporated. Check and reserve in piping bags ready for serving.To fry the fish, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Place the batter mixture in a bowl. Lightly season the fish with salt and pepper, then lightly coat in the seasoned flour. Dip the fish a few times in the batter until fully coated.Holding one part of the fish, carefully dip into the fryer for 10 seconds until the batter sets and then drop the whole fish. Ensure it is not sticking to the bottom and fry for 3½ minutes or until cooked through, then leave to rest for 2 minutes.To make the fried capers, remove the capers from the brine. Deep-fry in oil at 180C until puffed up and crispy. Remove and season with the salt and vinegar powder. To fry the chip, heat the oil in a deep-fat fryer to 185C and remove the potato from the mould. Use a sharp, serrated knife to portion the potato into a rectangle measuring 15x3x3cm/6x3½x3½in. Fry the chip for 3 minutes or until golden.Remove from the oil, drain and place onto a wire cooling rack. Lightly season with salt. Dress and serve at once. To make the prawn mousse, in a bowl blend together the prawns, egg whites and salt until smooth. Slowly emulsify in the cream, then transfer to a bowl over ice and whip for a few seconds to ensure its well incorporated. Do a tester to check for seasoning. To make the prawn mousse, in a bowl blend together the prawns, egg whites and salt until smooth. Slowly emulsify in the cream, then transfer to a bowl over ice and whip for a few seconds to ensure its well incorporated. Do a tester to check for seasoning. To make the finished mousse, measure out 250g/9oz of the prawn mousse into a bowl, then mix with the remaining ingredients. Do a tester to check for seasoning, then transfer to piping bags. To make the finished mousse, measure out 250g/9oz of the prawn mousse into a bowl, then mix with the remaining ingredients. Do a tester to check for seasoning, then transfer to piping bags. To make the sole, for each sole fillet pipe 40g/1½oz of the mousse on one side of the fish, mainly in the middle leaving the sides to stick. Place the other side of the fish on top of mousse, slightly press and wrap in cling film to set the shape. Chill the fish in the fridge for 3 hours for the mousse to set back up. To make the sole, for each sole fillet pipe 40g/1½oz of the mousse on one side of the fish, mainly in the middle leaving the sides to stick. Place the other side of the fish on top of mousse, slightly press and wrap in cling film to set the shape. Chill the fish in the fridge for 3 hours for the mousse to set back up. Meanwhile, to make the chip, preheat a combi oven to 165C 30% steam Fan 4. Meanwhile, to make the chip, preheat a combi oven to 165C 30% steam Fan 4. Grease and line a 20x10x10cm/8x4x4in metal container with baking parchment, leaving excess parchment protruding from the top of the container. Grease and line a 20x10x10cm/8x4x4in metal container with baking parchment, leaving excess parchment protruding from the top of the container. Slice the potatoes as thinly as possible. Place each piece directly into cool water as you go to prevent oxidisation. Rinse the potatoes in cool water to remove the excess starch, then strain off the excess water and pat dry between paper towels. Slice the potatoes as thinly as possible. Place each piece directly into cool water as you go to prevent oxidisation. Rinse the potatoes in cool water to remove the excess starch, then strain off the excess water and pat dry between paper towels. Lay out the sliced potato, brush with the melted butter and lightly season each piece with sea salt. Stack the potato slices and cut into squares measuring 9x9cm/3½x 3½in. Place the squares into the lined container, being sure to press well each time. Fill the container to the top, leaving a 2cm/¾in gap. Lay out the sliced potato, brush with the melted butter and lightly season each piece with sea salt. Stack the potato slices and cut into squares measuring 9x9cm/3½x 3½in. Place the squares into the lined container, being sure to press well each time. Fill the container to the top, leaving a 2cm/¾in gap. Fold the excess parchment over the potato to cover. Cut a square of kitchen foil, and place that on top. Now add a weight to press the potato as it bakes. Fold the excess parchment over the potato to cover. Cut a square of kitchen foil, and place that on top. Now add a weight to press the potato as it bakes. Use a larger baking tin filled two-thirds of the way with water and put the potato chip container inside. Bake for 1 hour and check the cooking with a metal spike. The cooking is done when a spike runs through the potato with no resistance. Use a larger baking tin filled two-thirds of the way with water and put the potato chip container inside. Bake for 1 hour and check the cooking with a metal spike. The cooking is done when a spike runs through the potato with no resistance. Chill in an ice bath and continue to press overnight. Chill in an ice bath and continue to press overnight. To make the beer batter, whisk together all the dry ingredients in a bowl. Add the beer in three stages until a smooth batter is formed. To make the beer batter, whisk together all the dry ingredients in a bowl. Add the beer in three stages until a smooth batter is formed. To make the seasoned flour, mix the flour and salt together and keep in an airtight container. To make the seasoned flour, mix the flour and salt together and keep in an airtight container. To make the lemon mayonnaise, combine all the ingredients together in a bowl, chill and allow to infuse for 2 hours. To make the lemon mayonnaise, combine all the ingredients together in a bowl, chill and allow to infuse for 2 hours. Pass the lemon mayonnaise through a chinois and reserve in a fine tip squeeze bottle. Pass the lemon mayonnaise through a chinois and reserve in a fine tip squeeze bottle. To make the lobster mayonnaise, whisk all the ingredients together in a bowl. Season to taste with salt and pepper then store in piping bags. To make the lobster mayonnaise, whisk all the ingredients together in a bowl. Season to taste with salt and pepper then store in piping bags. To make the pea and mint purée, add all the ingredients to a food processor and blend until well incorporated. Check and reserve in piping bags ready for serving. To make the pea and mint purée, add all the ingredients to a food processor and blend until well incorporated. Check and reserve in piping bags ready for serving. To fry the fish, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To fry the fish, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the batter mixture in a bowl. Lightly season the fish with salt and pepper, then lightly coat in the seasoned flour. Dip the fish a few times in the batter until fully coated. Place the batter mixture in a bowl. Lightly season the fish with salt and pepper, then lightly coat in the seasoned flour. Dip the fish a few times in the batter until fully coated. Holding one part of the fish, carefully dip into the fryer for 10 seconds until the batter sets and then drop the whole fish. Ensure it is not sticking to the bottom and fry for 3½ minutes or until cooked through, then leave to rest for 2 minutes. Holding one part of the fish, carefully dip into the fryer for 10 seconds until the batter sets and then drop the whole fish. Ensure it is not sticking to the bottom and fry for 3½ minutes or until cooked through, then leave to rest for 2 minutes. To make the fried capers, remove the capers from the brine. Deep-fry in oil at 180C until puffed up and crispy. Remove and season with the salt and vinegar powder. To make the fried capers, remove the capers from the brine. Deep-fry in oil at 180C until puffed up and crispy. Remove and season with the salt and vinegar powder. To fry the chip, heat the oil in a deep-fat fryer to 185C and remove the potato from the mould. Use a sharp, serrated knife to portion the potato into a rectangle measuring 15x3x3cm/6x3½x3½in. Fry the chip for 3 minutes or until golden. To fry the chip, heat the oil in a deep-fat fryer to 185C and remove the potato from the mould. Use a sharp, serrated knife to portion the potato into a rectangle measuring 15x3x3cm/6x3½x3½in. Fry the chip for 3 minutes or until golden. Remove from the oil, drain and place onto a wire cooling rack. Lightly season with salt. Dress and serve at once. Remove from the oil, drain and place onto a wire cooling rack. Lightly season with salt. Dress and serve at once."
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} | db1fc9c1e63e40e2cdfdff5da838402ddc8115fd2b67903dbf18735703b295f1 | Roasted shrimps, squid and scallops with peppers recipe
An average of 0.0 out of 5 stars from 0 ratings Seafood lovers will enjoy this cheffy dish, served with lemony cavolo nero and a zesty chilli and lime dressing. 2 tbsp olive oil2 red peppers, cut into strips1 yellow pepper, cut into strips6 garlic cloves, crushed2 finger chillies, 1 red and 1 green, chopped1 heaped tbsp crushed fresh root ginger 400ml/14fl oz chicken stock 1 orange, zest and juice1 lime, zest and juice1 lemon, zest and juice1–2 tsp palm sugar 20g/¾ oz fresh coriander 2 tbsp olive oil 2 red peppers, cut into strips 1 yellow pepper, cut into strips 6 garlic cloves, crushed 2 finger chillies, 1 red and 1 green, chopped 1 heaped tbsp crushed fresh root ginger 400ml/14fl oz chicken stock 1 orange, zest and juice 1 lime, zest and juice 1 lemon, zest and juice 1–2 tsp palm sugar 20g/¾ oz fresh coriander 1 red chilli, chopped1–2 limes, juice only2 tbsp olive oil 1 red chilli, chopped 1–2 limes, juice only 2 tbsp olive oil 2 tbsp olive oil3 king scallops, cut into halves vertically 6 tiger raw prawns, head and shell removed and chopped2 medium squid, cut into fine rings 2 tbsp olive oil 3 king scallops, cut into halves vertically 6 tiger raw prawns, head and shell removed and chopped 2 medium squid, cut into fine rings 2 tbsp olive oil3 garlic cloves, sliced2 red onions, cut into small slithers600g/1lb 5oz cavolo nero, stems removed4 preserved lemons, roughly chopped 1 tsp smoked paprika 1 lemon, juice to squeeze100g/3½oz crème fraîche 1–2 tbsp sumac salt and black pepper 2 tbsp olive oil 3 garlic cloves, sliced 2 red onions, cut into small slithers 600g/1lb 5oz cavolo nero, stems removed 4 preserved lemons, roughly chopped 1 tsp smoked paprika 1 lemon, juice to squeeze 100g/3½oz crème fraîche 1–2 tbsp sumac salt and black pepper Method To make the sautéed peppers, in a pan over medium heat fry the peppers in some olive oil for 10 minutes to soften. Add the garlic, chillies and ginger, then the stock. Bring to a simmer then add the citrus juices and zest to taste. Add enough sugar to balance it. Stir through some chopped coriander, then keep warm.To make the dressing, mix together all the ingredients in a small bowl or jug, then set aside.To make the roasted shrimps, squid and scallops, in a medium frying pan over high heat, briefly fry the fish until just cooked. Toss together with the dressing.To make the cavolo nero, fry the sliced garlic and onions, in a frying pan over medium heat together to soften in the oil. After 10 minutes or so, add the cavolo nero. Allow to wilt down with the lid on for 6–8 minutes, then add the preserved lemon, smoked paprika, lemon juice and crème fraiche. Season with salt and pepper, then stir in the sumac and serve. To serve, season the fish with salt and pepper and add to the pepper stew. Serve with the cavolo nero. To make the sautéed peppers, in a pan over medium heat fry the peppers in some olive oil for 10 minutes to soften. Add the garlic, chillies and ginger, then the stock. Bring to a simmer then add the citrus juices and zest to taste. Add enough sugar to balance it. Stir through some chopped coriander, then keep warm. To make the sautéed peppers, in a pan over medium heat fry the peppers in some olive oil for 10 minutes to soften. Add the garlic, chillies and ginger, then the stock. Bring to a simmer then add the citrus juices and zest to taste. Add enough sugar to balance it. Stir through some chopped coriander, then keep warm. To make the dressing, mix together all the ingredients in a small bowl or jug, then set aside. To make the dressing, mix together all the ingredients in a small bowl or jug, then set aside. To make the roasted shrimps, squid and scallops, in a medium frying pan over high heat, briefly fry the fish until just cooked. Toss together with the dressing. To make the roasted shrimps, squid and scallops, in a medium frying pan over high heat, briefly fry the fish until just cooked. Toss together with the dressing. To make the cavolo nero, fry the sliced garlic and onions, in a frying pan over medium heat together to soften in the oil. To make the cavolo nero, fry the sliced garlic and onions, in a frying pan over medium heat together to soften in the oil. After 10 minutes or so, add the cavolo nero. Allow to wilt down with the lid on for 6–8 minutes, then add the preserved lemon, smoked paprika, lemon juice and crème fraiche. Season with salt and pepper, then stir in the sumac and serve. After 10 minutes or so, add the cavolo nero. Allow to wilt down with the lid on for 6–8 minutes, then add the preserved lemon, smoked paprika, lemon juice and crème fraiche. Season with salt and pepper, then stir in the sumac and serve. To serve, season the fish with salt and pepper and add to the pepper stew. Serve with the cavolo nero. To serve, season the fish with salt and pepper and add to the pepper stew. Serve with the cavolo nero. | {
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"type": "HowTo",
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"title": "Roasted shrimps, squid and scallops with peppers recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Seafood lovers will enjoy this cheffy dish, served with lemony cavolo nero and a zesty chilli and lime dressing. 2 tbsp olive oil2 red peppers, cut into strips1 yellow pepper, cut into strips6 garlic cloves, crushed2 finger chillies, 1 red and 1 green, chopped1 heaped tbsp crushed fresh root ginger 400ml/14fl oz chicken stock 1 orange, zest and juice1 lime, zest and juice1 lemon, zest and juice1–2 tsp palm sugar 20g/¾ oz fresh coriander 2 tbsp olive oil 2 red peppers, cut into strips 1 yellow pepper, cut into strips 6 garlic cloves, crushed 2 finger chillies, 1 red and 1 green, chopped 1 heaped tbsp crushed fresh root ginger 400ml/14fl oz chicken stock 1 orange, zest and juice 1 lime, zest and juice 1 lemon, zest and juice 1–2 tsp palm sugar 20g/¾ oz fresh coriander 1 red chilli, chopped1–2 limes, juice only2 tbsp olive oil 1 red chilli, chopped 1–2 limes, juice only 2 tbsp olive oil 2 tbsp olive oil3 king scallops, cut into halves vertically 6 tiger raw prawns, head and shell removed and chopped2 medium squid, cut into fine rings 2 tbsp olive oil 3 king scallops, cut into halves vertically 6 tiger raw prawns, head and shell removed and chopped 2 medium squid, cut into fine rings 2 tbsp olive oil3 garlic cloves, sliced2 red onions, cut into small slithers600g/1lb 5oz cavolo nero, stems removed4 preserved lemons, roughly chopped 1 tsp smoked paprika 1 lemon, juice to squeeze100g/3½oz crème fraîche 1–2 tbsp sumac salt and black pepper 2 tbsp olive oil 3 garlic cloves, sliced 2 red onions, cut into small slithers 600g/1lb 5oz cavolo nero, stems removed 4 preserved lemons, roughly chopped 1 tsp smoked paprika 1 lemon, juice to squeeze 100g/3½oz crème fraîche 1–2 tbsp sumac salt and black pepper Method To make the sautéed peppers, in a pan over medium heat fry the peppers in some olive oil for 10 minutes to soften. Add the garlic, chillies and ginger, then the stock. Bring to a simmer then add the citrus juices and zest to taste. Add enough sugar to balance it. Stir through some chopped coriander, then keep warm.To make the dressing, mix together all the ingredients in a small bowl or jug, then set aside.To make the roasted shrimps, squid and scallops, in a medium frying pan over high heat, briefly fry the fish until just cooked. Toss together with the dressing.To make the cavolo nero, fry the sliced garlic and onions, in a frying pan over medium heat together to soften in the oil. After 10 minutes or so, add the cavolo nero. Allow to wilt down with the lid on for 6–8 minutes, then add the preserved lemon, smoked paprika, lemon juice and crème fraiche. Season with salt and pepper, then stir in the sumac and serve. To serve, season the fish with salt and pepper and add to the pepper stew. Serve with the cavolo nero. To make the sautéed peppers, in a pan over medium heat fry the peppers in some olive oil for 10 minutes to soften. Add the garlic, chillies and ginger, then the stock. Bring to a simmer then add the citrus juices and zest to taste. Add enough sugar to balance it. Stir through some chopped coriander, then keep warm. To make the sautéed peppers, in a pan over medium heat fry the peppers in some olive oil for 10 minutes to soften. Add the garlic, chillies and ginger, then the stock. Bring to a simmer then add the citrus juices and zest to taste. Add enough sugar to balance it. Stir through some chopped coriander, then keep warm. To make the dressing, mix together all the ingredients in a small bowl or jug, then set aside. To make the dressing, mix together all the ingredients in a small bowl or jug, then set aside. To make the roasted shrimps, squid and scallops, in a medium frying pan over high heat, briefly fry the fish until just cooked. Toss together with the dressing. To make the roasted shrimps, squid and scallops, in a medium frying pan over high heat, briefly fry the fish until just cooked. Toss together with the dressing. To make the cavolo nero, fry the sliced garlic and onions, in a frying pan over medium heat together to soften in the oil. To make the cavolo nero, fry the sliced garlic and onions, in a frying pan over medium heat together to soften in the oil. After 10 minutes or so, add the cavolo nero. Allow to wilt down with the lid on for 6–8 minutes, then add the preserved lemon, smoked paprika, lemon juice and crème fraiche. Season with salt and pepper, then stir in the sumac and serve. After 10 minutes or so, add the cavolo nero. Allow to wilt down with the lid on for 6–8 minutes, then add the preserved lemon, smoked paprika, lemon juice and crème fraiche. Season with salt and pepper, then stir in the sumac and serve. To serve, season the fish with salt and pepper and add to the pepper stew. Serve with the cavolo nero. To serve, season the fish with salt and pepper and add to the pepper stew. Serve with the cavolo nero."
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} | e46c2979af33f705877f38c2cb0e5e46dcb5c93d2024fdcd7b1ed9111662e40c | Prawn curry with white bread recipe
To make the curry powder, make sure the windows are open and any ventilation is on because roasting the chillies will create an intense smell which carries through the house.Place a dry frying pan over a low–medium heat and roast the coriander, cumin, fennel and black peppercorns for 1–2 minutes, stirring regularly, until really fragrant, then pour them into a bowl. Add the oil to the pan and cook the curry leaves and dried chillies for 2–3 minutes, stirring often. Remove from the heat and when cool, blitz in a spice grinder or mini food processor until fine. Blitz in batches if needed. Stir in the turmeric and store in a jam jar or other airtight lidded container for up to one month.To make the curry, first make a prawn oil. Remove the head from each prawn then slide a finger under the shell and peel off the skin, leaving the tails on the prawns. Keep all the heads and shells in a separate bowl. You can remove the ‘vein’ running down the back of the prawn if preferred. Chill the prawns in the fridge.Place a sieve over a bowl. Heat 6 tablespoons of oil in a wok over a high heat. Add all the prawn heads and shells and 2 tablespoons of Sri Lankan curry powder. Stir-fry vigorously for 7–8 minutes, until the shells are pink. Give the heads a bit of a squeeze with the end of a spoon, if you’re not too squeamish, as they are full of sweet flavour. Switch off the heat, leave to cool and pass the prawn oil through the sieve into the bowl, discarding any prawn heads and shells left in the sieve.Squeeze the tamarind in your fist, then discard the seeds and skin, leaving behind the tamarind water. Heat the remaining oil in the wok over a medium–high heat. Fry the onion for 4–5 minutes, stirring occasionally, until soft and starting to brown. Add the curry leaves, garlic and ginger, and stir-fry for 30 seconds until the garlic is just fragrant. Add the prawns, remaining 1 tablespoon Sri Lankan curry powder and salt, and cook for a couple of minutes. Add the tamarind water and cook through for 3–4 minutes until the prawns are just cooked but still juicy. Finally, add the coconut milk and stir through for 1–2 minutes. Switch off the heat, pour the prawn oil into the curry and stir in gently so it is nice and glossy. Serve immediately with the bread. To make the curry powder, make sure the windows are open and any ventilation is on because roasting the chillies will create an intense smell which carries through the house. To make the curry powder, make sure the windows are open and any ventilation is on because roasting the chillies will create an intense smell which carries through the house. Place a dry frying pan over a low–medium heat and roast the coriander, cumin, fennel and black peppercorns for 1–2 minutes, stirring regularly, until really fragrant, then pour them into a bowl. Add the oil to the pan and cook the curry leaves and dried chillies for 2–3 minutes, stirring often. Place a dry frying pan over a low–medium heat and roast the coriander, cumin, fennel and black peppercorns for 1–2 minutes, stirring regularly, until really fragrant, then pour them into a bowl. Add the oil to the pan and cook the curry leaves and dried chillies for 2–3 minutes, stirring often. Remove from the heat and when cool, blitz in a spice grinder or mini food processor until fine. Blitz in batches if needed. Stir in the turmeric and store in a jam jar or other airtight lidded container for up to one month. Remove from the heat and when cool, blitz in a spice grinder or mini food processor until fine. Blitz in batches if needed. Stir in the turmeric and store in a jam jar or other airtight lidded container for up to one month. To make the curry, first make a prawn oil. Remove the head from each prawn then slide a finger under the shell and peel off the skin, leaving the tails on the prawns. Keep all the heads and shells in a separate bowl. You can remove the ‘vein’ running down the back of the prawn if preferred. Chill the prawns in the fridge. To make the curry, first make a prawn oil. Remove the head from each prawn then slide a finger under the shell and peel off the skin, leaving the tails on the prawns. Keep all the heads and shells in a separate bowl. You can remove the ‘vein’ running down the back of the prawn if preferred. Chill the prawns in the fridge. Place a sieve over a bowl. Heat 6 tablespoons of oil in a wok over a high heat. Add all the prawn heads and shells and 2 tablespoons of Sri Lankan curry powder. Stir-fry vigorously for 7–8 minutes, until the shells are pink. Place a sieve over a bowl. Heat 6 tablespoons of oil in a wok over a high heat. Add all the prawn heads and shells and 2 tablespoons of Sri Lankan curry powder. Stir-fry vigorously for 7–8 minutes, until the shells are pink. Give the heads a bit of a squeeze with the end of a spoon, if you’re not too squeamish, as they are full of sweet flavour. Switch off the heat, leave to cool and pass the prawn oil through the sieve into the bowl, discarding any prawn heads and shells left in the sieve. Give the heads a bit of a squeeze with the end of a spoon, if you’re not too squeamish, as they are full of sweet flavour. Switch off the heat, leave to cool and pass the prawn oil through the sieve into the bowl, discarding any prawn heads and shells left in the sieve. Squeeze the tamarind in your fist, then discard the seeds and skin, leaving behind the tamarind water. Heat the remaining oil in the wok over a medium–high heat. Fry the onion for 4–5 minutes, stirring occasionally, until soft and starting to brown. Squeeze the tamarind in your fist, then discard the seeds and skin, leaving behind the tamarind water. Heat the remaining oil in the wok over a medium–high heat. Fry the onion for 4–5 minutes, stirring occasionally, until soft and starting to brown. Add the curry leaves, garlic and ginger, and stir-fry for 30 seconds until the garlic is just fragrant. Add the prawns, remaining 1 tablespoon Sri Lankan curry powder and salt, and cook for a couple of minutes. Add the tamarind water and cook through for 3–4 minutes until the prawns are just cooked but still juicy. Finally, add the coconut milk and stir through for 1–2 minutes. Switch off the heat, pour the prawn oil into the curry and stir in gently so it is nice and glossy. Add the curry leaves, garlic and ginger, and stir-fry for 30 seconds until the garlic is just fragrant. Add the prawns, remaining 1 tablespoon Sri Lankan curry powder and salt, and cook for a couple of minutes. Add the tamarind water and cook through for 3–4 minutes until the prawns are just cooked but still juicy. Finally, add the coconut milk and stir through for 1–2 minutes. Switch off the heat, pour the prawn oil into the curry and stir in gently so it is nice and glossy. Serve immediately with the bread. Serve immediately with the bread. | {
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"title": "Prawn curry with white bread recipe",
"content": "To make the curry powder, make sure the windows are open and any ventilation is on because roasting the chillies will create an intense smell which carries through the house.Place a dry frying pan over a low–medium heat and roast the coriander, cumin, fennel and black peppercorns for 1–2 minutes, stirring regularly, until really fragrant, then pour them into a bowl. Add the oil to the pan and cook the curry leaves and dried chillies for 2–3 minutes, stirring often. Remove from the heat and when cool, blitz in a spice grinder or mini food processor until fine. Blitz in batches if needed. Stir in the turmeric and store in a jam jar or other airtight lidded container for up to one month.To make the curry, first make a prawn oil. Remove the head from each prawn then slide a finger under the shell and peel off the skin, leaving the tails on the prawns. Keep all the heads and shells in a separate bowl. You can remove the ‘vein’ running down the back of the prawn if preferred. Chill the prawns in the fridge.Place a sieve over a bowl. Heat 6 tablespoons of oil in a wok over a high heat. Add all the prawn heads and shells and 2 tablespoons of Sri Lankan curry powder. Stir-fry vigorously for 7–8 minutes, until the shells are pink. Give the heads a bit of a squeeze with the end of a spoon, if you’re not too squeamish, as they are full of sweet flavour. Switch off the heat, leave to cool and pass the prawn oil through the sieve into the bowl, discarding any prawn heads and shells left in the sieve.Squeeze the tamarind in your fist, then discard the seeds and skin, leaving behind the tamarind water. Heat the remaining oil in the wok over a medium–high heat. Fry the onion for 4–5 minutes, stirring occasionally, until soft and starting to brown. Add the curry leaves, garlic and ginger, and stir-fry for 30 seconds until the garlic is just fragrant. Add the prawns, remaining 1 tablespoon Sri Lankan curry powder and salt, and cook for a couple of minutes. Add the tamarind water and cook through for 3–4 minutes until the prawns are just cooked but still juicy. Finally, add the coconut milk and stir through for 1–2 minutes. Switch off the heat, pour the prawn oil into the curry and stir in gently so it is nice and glossy. Serve immediately with the bread. To make the curry powder, make sure the windows are open and any ventilation is on because roasting the chillies will create an intense smell which carries through the house. To make the curry powder, make sure the windows are open and any ventilation is on because roasting the chillies will create an intense smell which carries through the house. Place a dry frying pan over a low–medium heat and roast the coriander, cumin, fennel and black peppercorns for 1–2 minutes, stirring regularly, until really fragrant, then pour them into a bowl. Add the oil to the pan and cook the curry leaves and dried chillies for 2–3 minutes, stirring often. Place a dry frying pan over a low–medium heat and roast the coriander, cumin, fennel and black peppercorns for 1–2 minutes, stirring regularly, until really fragrant, then pour them into a bowl. Add the oil to the pan and cook the curry leaves and dried chillies for 2–3 minutes, stirring often. Remove from the heat and when cool, blitz in a spice grinder or mini food processor until fine. Blitz in batches if needed. Stir in the turmeric and store in a jam jar or other airtight lidded container for up to one month. Remove from the heat and when cool, blitz in a spice grinder or mini food processor until fine. Blitz in batches if needed. Stir in the turmeric and store in a jam jar or other airtight lidded container for up to one month. To make the curry, first make a prawn oil. Remove the head from each prawn then slide a finger under the shell and peel off the skin, leaving the tails on the prawns. Keep all the heads and shells in a separate bowl. You can remove the ‘vein’ running down the back of the prawn if preferred. Chill the prawns in the fridge. To make the curry, first make a prawn oil. Remove the head from each prawn then slide a finger under the shell and peel off the skin, leaving the tails on the prawns. Keep all the heads and shells in a separate bowl. You can remove the ‘vein’ running down the back of the prawn if preferred. Chill the prawns in the fridge. Place a sieve over a bowl. Heat 6 tablespoons of oil in a wok over a high heat. Add all the prawn heads and shells and 2 tablespoons of Sri Lankan curry powder. Stir-fry vigorously for 7–8 minutes, until the shells are pink. Place a sieve over a bowl. Heat 6 tablespoons of oil in a wok over a high heat. Add all the prawn heads and shells and 2 tablespoons of Sri Lankan curry powder. Stir-fry vigorously for 7–8 minutes, until the shells are pink. Give the heads a bit of a squeeze with the end of a spoon, if you’re not too squeamish, as they are full of sweet flavour. Switch off the heat, leave to cool and pass the prawn oil through the sieve into the bowl, discarding any prawn heads and shells left in the sieve. Give the heads a bit of a squeeze with the end of a spoon, if you’re not too squeamish, as they are full of sweet flavour. Switch off the heat, leave to cool and pass the prawn oil through the sieve into the bowl, discarding any prawn heads and shells left in the sieve. Squeeze the tamarind in your fist, then discard the seeds and skin, leaving behind the tamarind water. Heat the remaining oil in the wok over a medium–high heat. Fry the onion for 4–5 minutes, stirring occasionally, until soft and starting to brown. Squeeze the tamarind in your fist, then discard the seeds and skin, leaving behind the tamarind water. Heat the remaining oil in the wok over a medium–high heat. Fry the onion for 4–5 minutes, stirring occasionally, until soft and starting to brown. Add the curry leaves, garlic and ginger, and stir-fry for 30 seconds until the garlic is just fragrant. Add the prawns, remaining 1 tablespoon Sri Lankan curry powder and salt, and cook for a couple of minutes. Add the tamarind water and cook through for 3–4 minutes until the prawns are just cooked but still juicy. Finally, add the coconut milk and stir through for 1–2 minutes. Switch off the heat, pour the prawn oil into the curry and stir in gently so it is nice and glossy. Add the curry leaves, garlic and ginger, and stir-fry for 30 seconds until the garlic is just fragrant. Add the prawns, remaining 1 tablespoon Sri Lankan curry powder and salt, and cook for a couple of minutes. Add the tamarind water and cook through for 3–4 minutes until the prawns are just cooked but still juicy. Finally, add the coconut milk and stir through for 1–2 minutes. Switch off the heat, pour the prawn oil into the curry and stir in gently so it is nice and glossy. Serve immediately with the bread. Serve immediately with the bread."
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} | d1c0d13e22adedc0c5df81d52e3e409beb2bc4dedc617f967f516729c57be34f | Spring vegetable and prawn thermidor tart recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spring_vegetable_and_47603_16x9.jpg This impressive spring vegetable and prawn tart is surprisingly easy to make. 2 extra-large cooked, peeled (peels reserved), and deveined prawns, cut into pieces30g/1oz unsalted butter1 shallot, finely chopped100ml/3½fl oz dry white wine120ml/4fl oz double cream½ tbsp Dijon mustard½ tbsp finely chopped parsley½ tbsp finely chopped dill1 lemon, juice only2 spears of asparagus, sliced in half lengthways3 spring onions, sliced in half lengthways3 spears purple sprouting broccoli3 radishes, halved lengthways1 x 12cm/5in cooked shortcrust pastry tart case2 tbsp grated Parmesan2 tbsp grated gruyèresalt and pepper, to tastesmall handful watercress, to serve 2 extra-large cooked, peeled (peels reserved), and deveined prawns, cut into pieces 30g/1oz unsalted butter 1 shallot, finely chopped 100ml/3½fl oz dry white wine 120ml/4fl oz double cream ½ tbsp Dijon mustard ½ tbsp finely chopped parsley ½ tbsp finely chopped dill 1 lemon, juice only 2 spears of asparagus, sliced in half lengthways 3 spring onions, sliced in half lengthways 3 spears purple sprouting broccoli 3 radishes, halved lengthways 1 x 12cm/5in cooked shortcrust pastry tart case 2 tbsp grated Parmesan 2 tbsp grated gruyère salt and pepper, to taste small handful watercress, to serve Method Place the prawn shells in a saucepan and cover with water, bring to a boil then simmer for 30 minutes to make a stock. Place the butter in another saucepan over a medium heat and fry the shallot gently until softened. Add the wine and boil to reduce by half. Add 100ml/3½fl oz of the prawn stock and boil again until reduced by half. Add the double cream, bring to boil then reduce to a summer for 2 minutes, then add the mustard, chopped herbs, a squeeze of lemon juice and salt and pepper to taste. Bring a large pan of salted water to the boil and blanch the vegetables for 1 minute, plunge the vegetables into cold water to cool and set aside. To assemble, place the vegetables into the tart case and top with the prawn pieces. Spoon over the sauce and sprinkle with the Parmesan and gruyere. Preheat the grill to hot and place the tart under the grill for 2-3 minutes until blistered and golden. Serve with the watercress on the side. Place the prawn shells in a saucepan and cover with water, bring to a boil then simmer for 30 minutes to make a stock. Place the prawn shells in a saucepan and cover with water, bring to a boil then simmer for 30 minutes to make a stock. Place the butter in another saucepan over a medium heat and fry the shallot gently until softened. Add the wine and boil to reduce by half. Add 100ml/3½fl oz of the prawn stock and boil again until reduced by half. Add the double cream, bring to boil then reduce to a summer for 2 minutes, then add the mustard, chopped herbs, a squeeze of lemon juice and salt and pepper to taste. Place the butter in another saucepan over a medium heat and fry the shallot gently until softened. Add the wine and boil to reduce by half. Add 100ml/3½fl oz of the prawn stock and boil again until reduced by half. Add the double cream, bring to boil then reduce to a summer for 2 minutes, then add the mustard, chopped herbs, a squeeze of lemon juice and salt and pepper to taste. Bring a large pan of salted water to the boil and blanch the vegetables for 1 minute, plunge the vegetables into cold water to cool and set aside. Bring a large pan of salted water to the boil and blanch the vegetables for 1 minute, plunge the vegetables into cold water to cool and set aside. To assemble, place the vegetables into the tart case and top with the prawn pieces. Spoon over the sauce and sprinkle with the Parmesan and gruyere. To assemble, place the vegetables into the tart case and top with the prawn pieces. Spoon over the sauce and sprinkle with the Parmesan and gruyere. Preheat the grill to hot and place the tart under the grill for 2-3 minutes until blistered and golden. Preheat the grill to hot and place the tart under the grill for 2-3 minutes until blistered and golden. Serve with the watercress on the side. Serve with the watercress on the side. | {
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"title": "Spring vegetable and prawn thermidor tart 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/spring_vegetable_and_47603_16x9.jpg This impressive spring vegetable and prawn tart is surprisingly easy to make. 2 extra-large cooked, peeled (peels reserved), and deveined prawns, cut into pieces30g/1oz unsalted butter1 shallot, finely chopped100ml/3½fl oz dry white wine120ml/4fl oz double cream½ tbsp Dijon mustard½ tbsp finely chopped parsley½ tbsp finely chopped dill1 lemon, juice only2 spears of asparagus, sliced in half lengthways3 spring onions, sliced in half lengthways3 spears purple sprouting broccoli3 radishes, halved lengthways1 x 12cm/5in cooked shortcrust pastry tart case2 tbsp grated Parmesan2 tbsp grated gruyèresalt and pepper, to tastesmall handful watercress, to serve 2 extra-large cooked, peeled (peels reserved), and deveined prawns, cut into pieces 30g/1oz unsalted butter 1 shallot, finely chopped 100ml/3½fl oz dry white wine 120ml/4fl oz double cream ½ tbsp Dijon mustard ½ tbsp finely chopped parsley ½ tbsp finely chopped dill 1 lemon, juice only 2 spears of asparagus, sliced in half lengthways 3 spring onions, sliced in half lengthways 3 spears purple sprouting broccoli 3 radishes, halved lengthways 1 x 12cm/5in cooked shortcrust pastry tart case 2 tbsp grated Parmesan 2 tbsp grated gruyère salt and pepper, to taste small handful watercress, to serve Method Place the prawn shells in a saucepan and cover with water, bring to a boil then simmer for 30 minutes to make a stock. Place the butter in another saucepan over a medium heat and fry the shallot gently until softened. Add the wine and boil to reduce by half. Add 100ml/3½fl oz of the prawn stock and boil again until reduced by half. Add the double cream, bring to boil then reduce to a summer for 2 minutes, then add the mustard, chopped herbs, a squeeze of lemon juice and salt and pepper to taste. Bring a large pan of salted water to the boil and blanch the vegetables for 1 minute, plunge the vegetables into cold water to cool and set aside. To assemble, place the vegetables into the tart case and top with the prawn pieces. Spoon over the sauce and sprinkle with the Parmesan and gruyere. Preheat the grill to hot and place the tart under the grill for 2-3 minutes until blistered and golden. Serve with the watercress on the side. Place the prawn shells in a saucepan and cover with water, bring to a boil then simmer for 30 minutes to make a stock. Place the prawn shells in a saucepan and cover with water, bring to a boil then simmer for 30 minutes to make a stock. Place the butter in another saucepan over a medium heat and fry the shallot gently until softened. Add the wine and boil to reduce by half. Add 100ml/3½fl oz of the prawn stock and boil again until reduced by half. Add the double cream, bring to boil then reduce to a summer for 2 minutes, then add the mustard, chopped herbs, a squeeze of lemon juice and salt and pepper to taste. Place the butter in another saucepan over a medium heat and fry the shallot gently until softened. Add the wine and boil to reduce by half. Add 100ml/3½fl oz of the prawn stock and boil again until reduced by half. Add the double cream, bring to boil then reduce to a summer for 2 minutes, then add the mustard, chopped herbs, a squeeze of lemon juice and salt and pepper to taste. Bring a large pan of salted water to the boil and blanch the vegetables for 1 minute, plunge the vegetables into cold water to cool and set aside. Bring a large pan of salted water to the boil and blanch the vegetables for 1 minute, plunge the vegetables into cold water to cool and set aside. To assemble, place the vegetables into the tart case and top with the prawn pieces. Spoon over the sauce and sprinkle with the Parmesan and gruyere. To assemble, place the vegetables into the tart case and top with the prawn pieces. Spoon over the sauce and sprinkle with the Parmesan and gruyere. Preheat the grill to hot and place the tart under the grill for 2-3 minutes until blistered and golden. Preheat the grill to hot and place the tart under the grill for 2-3 minutes until blistered and golden. Serve with the watercress on the side. Serve with the watercress on the side."
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} | 8b5823f7c825fed8f811d58cc2badf40c398b00ad8fe7329375e5b7e5e0d6caa | Nisha's thali recipe
An average of 4.7 out of 5 stars from 7 ratings Nisha's thali consists of black cardamom rice, mustard cabbage, mango dal and a prawn curry. It will really impress the family or guests! 4 tbsp vegetable oil1 tsp cumin seeds5 black cardamom pods200g/7oz white basmati rice 4 tbsp vegetable oil 1 tsp cumin seeds 5 black cardamom pods 200g/7oz white basmati rice 3 tbsp vegetable oil1 tsp black mustard seed½ savoy cabbage, finely shredded150g/5½oz salted roasted cashews2 garlic cloves, grated½ tsp turmeric ¼ tsp chilli powder½ tsp brown sugar1 tsp English mustard½ lemon, juice onlysalt, to taste 3 tbsp vegetable oil 1 tsp black mustard seed ½ savoy cabbage, finely shredded 150g/5½oz salted roasted cashews 2 garlic cloves, grated ½ tsp turmeric ¼ tsp chilli powder ½ tsp brown sugar 1 tsp English mustard ½ lemon, juice only salt, to taste 200g/7oz red lentils1 under-ripe mango, chopped into 2½cm/1inch cubes3 tbsp vegetable oil1 tsp cumin seeds1 large green chilli, pierced4 tbsp tinned chopped tomatoes1 tsp turmeric¼ tsp chilli powder½ tsp brown sugar½ lemon, juice onlyhandful coriander, choppedsalt, to taste 200g/7oz red lentils 1 under-ripe mango, chopped into 2½cm/1inch cubes 3 tbsp vegetable oil 1 tsp cumin seeds 1 large green chilli, pierced 4 tbsp tinned chopped tomatoes 1 tsp turmeric ¼ tsp chilli powder ½ tsp brown sugar ½ lemon, juice only handful coriander, chopped salt, to taste 4 tbsp vegetable oil1 tsp panch phoran1 large pierced green chilli200g/7oz tin chopped tomatoes½ tsp brown sugar1 tsp turmeric¼ tsp chilli powder 150-200g/5½-7oz cooked king prawns, peeled200g/7oz frozen peas, thawed2 tsp English mustardsqueeze of lemon handful coriander, choppedsalt, to taste 4 tbsp vegetable oil 1 tsp panch phoran 1 large pierced green chilli 200g/7oz tin chopped tomatoes ½ tsp brown sugar 1 tsp turmeric ¼ tsp chilli powder 150-200g/5½-7oz cooked king prawns, peeled 200g/7oz frozen peas, thawed 2 tsp English mustard squeeze of lemon handful coriander, chopped salt, to taste Method To make the rice, heat the oil in a saucepan with a fitted lid. Add the cumin seeds and fry for a couple of minutes, until almost black. Toss in the cardamom pods and fry for a few seconds. Stir in the rice and toss together. Add 400ml/14fl oz water and simmer without a lid until it is almost dry. Place the tight-fitting lid on and switch off the heat and leave for 10 minutes.To make the cabbage, heat the oil in a wok or large frying pan. Add the mustard seeds and fry until they turn grey. Add all the other ingredients, except the lemon, and toss together until the cabbage softens. Add the squeeze of lemon and serve.To make the dal, bring 5 cups of water to the boil in a saucepan, add the lentils and mango and simmer for 15–20 minutes, until soft. Heat the oil in a small saucepan and add the cumin seeds. Fry until for a couple of minutes, until almost black. Now add the green chilli for a few seconds, then add the tomato and powdered spices. Fry for a couple of seconds. Tip the spices into the lentils with the sugar, lemon juice, coriander and salt to taste. To make the prawn curry, heat the oil in a wok or frying pan and fry the panch phoran seeds for a few seconds. Add the green chilli, tomatoes, sugar, turmeric, chilli powder and salt to taste. Cook for a few minutes. Add the prawns, peas and mustard. Cook for a couple of minutes until they are hot. Finish with a squeeze of lemon and the corianderServe the dishes in individual bowls or in a thali tray. To make the rice, heat the oil in a saucepan with a fitted lid. Add the cumin seeds and fry for a couple of minutes, until almost black. Toss in the cardamom pods and fry for a few seconds. Stir in the rice and toss together. Add 400ml/14fl oz water and simmer without a lid until it is almost dry. Place the tight-fitting lid on and switch off the heat and leave for 10 minutes. To make the rice, heat the oil in a saucepan with a fitted lid. Add the cumin seeds and fry for a couple of minutes, until almost black. Toss in the cardamom pods and fry for a few seconds. Stir in the rice and toss together. Add 400ml/14fl oz water and simmer without a lid until it is almost dry. Place the tight-fitting lid on and switch off the heat and leave for 10 minutes. To make the cabbage, heat the oil in a wok or large frying pan. Add the mustard seeds and fry until they turn grey. Add all the other ingredients, except the lemon, and toss together until the cabbage softens. Add the squeeze of lemon and serve. To make the cabbage, heat the oil in a wok or large frying pan. Add the mustard seeds and fry until they turn grey. Add all the other ingredients, except the lemon, and toss together until the cabbage softens. Add the squeeze of lemon and serve. To make the dal, bring 5 cups of water to the boil in a saucepan, add the lentils and mango and simmer for 15–20 minutes, until soft. To make the dal, bring 5 cups of water to the boil in a saucepan, add the lentils and mango and simmer for 15–20 minutes, until soft. Heat the oil in a small saucepan and add the cumin seeds. Fry until for a couple of minutes, until almost black. Now add the green chilli for a few seconds, then add the tomato and powdered spices. Fry for a couple of seconds. Tip the spices into the lentils with the sugar, lemon juice, coriander and salt to taste. Heat the oil in a small saucepan and add the cumin seeds. Fry until for a couple of minutes, until almost black. Now add the green chilli for a few seconds, then add the tomato and powdered spices. Fry for a couple of seconds. Tip the spices into the lentils with the sugar, lemon juice, coriander and salt to taste. To make the prawn curry, heat the oil in a wok or frying pan and fry the panch phoran seeds for a few seconds. Add the green chilli, tomatoes, sugar, turmeric, chilli powder and salt to taste. Cook for a few minutes. Add the prawns, peas and mustard. Cook for a couple of minutes until they are hot. Finish with a squeeze of lemon and the coriander To make the prawn curry, heat the oil in a wok or frying pan and fry the panch phoran seeds for a few seconds. Add the green chilli, tomatoes, sugar, turmeric, chilli powder and salt to taste. Cook for a few minutes. Add the prawns, peas and mustard. Cook for a couple of minutes until they are hot. Finish with a squeeze of lemon and the coriander Serve the dishes in individual bowls or in a thali tray. Serve the dishes in individual bowls or in a thali tray. | {
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"title": "Nisha's thali recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings Nisha's thali consists of black cardamom rice, mustard cabbage, mango dal and a prawn curry. It will really impress the family or guests! 4 tbsp vegetable oil1 tsp cumin seeds5 black cardamom pods200g/7oz white basmati rice 4 tbsp vegetable oil 1 tsp cumin seeds 5 black cardamom pods 200g/7oz white basmati rice 3 tbsp vegetable oil1 tsp black mustard seed½ savoy cabbage, finely shredded150g/5½oz salted roasted cashews2 garlic cloves, grated½ tsp turmeric ¼ tsp chilli powder½ tsp brown sugar1 tsp English mustard½ lemon, juice onlysalt, to taste 3 tbsp vegetable oil 1 tsp black mustard seed ½ savoy cabbage, finely shredded 150g/5½oz salted roasted cashews 2 garlic cloves, grated ½ tsp turmeric ¼ tsp chilli powder ½ tsp brown sugar 1 tsp English mustard ½ lemon, juice only salt, to taste 200g/7oz red lentils1 under-ripe mango, chopped into 2½cm/1inch cubes3 tbsp vegetable oil1 tsp cumin seeds1 large green chilli, pierced4 tbsp tinned chopped tomatoes1 tsp turmeric¼ tsp chilli powder½ tsp brown sugar½ lemon, juice onlyhandful coriander, choppedsalt, to taste 200g/7oz red lentils 1 under-ripe mango, chopped into 2½cm/1inch cubes 3 tbsp vegetable oil 1 tsp cumin seeds 1 large green chilli, pierced 4 tbsp tinned chopped tomatoes 1 tsp turmeric ¼ tsp chilli powder ½ tsp brown sugar ½ lemon, juice only handful coriander, chopped salt, to taste 4 tbsp vegetable oil1 tsp panch phoran1 large pierced green chilli200g/7oz tin chopped tomatoes½ tsp brown sugar1 tsp turmeric¼ tsp chilli powder 150-200g/5½-7oz cooked king prawns, peeled200g/7oz frozen peas, thawed2 tsp English mustardsqueeze of lemon handful coriander, choppedsalt, to taste 4 tbsp vegetable oil 1 tsp panch phoran 1 large pierced green chilli 200g/7oz tin chopped tomatoes ½ tsp brown sugar 1 tsp turmeric ¼ tsp chilli powder 150-200g/5½-7oz cooked king prawns, peeled 200g/7oz frozen peas, thawed 2 tsp English mustard squeeze of lemon handful coriander, chopped salt, to taste Method To make the rice, heat the oil in a saucepan with a fitted lid. Add the cumin seeds and fry for a couple of minutes, until almost black. Toss in the cardamom pods and fry for a few seconds. Stir in the rice and toss together. Add 400ml/14fl oz water and simmer without a lid until it is almost dry. Place the tight-fitting lid on and switch off the heat and leave for 10 minutes.To make the cabbage, heat the oil in a wok or large frying pan. Add the mustard seeds and fry until they turn grey. Add all the other ingredients, except the lemon, and toss together until the cabbage softens. Add the squeeze of lemon and serve.To make the dal, bring 5 cups of water to the boil in a saucepan, add the lentils and mango and simmer for 15–20 minutes, until soft. Heat the oil in a small saucepan and add the cumin seeds. Fry until for a couple of minutes, until almost black. Now add the green chilli for a few seconds, then add the tomato and powdered spices. Fry for a couple of seconds. Tip the spices into the lentils with the sugar, lemon juice, coriander and salt to taste. To make the prawn curry, heat the oil in a wok or frying pan and fry the panch phoran seeds for a few seconds. Add the green chilli, tomatoes, sugar, turmeric, chilli powder and salt to taste. Cook for a few minutes. Add the prawns, peas and mustard. Cook for a couple of minutes until they are hot. Finish with a squeeze of lemon and the corianderServe the dishes in individual bowls or in a thali tray. To make the rice, heat the oil in a saucepan with a fitted lid. Add the cumin seeds and fry for a couple of minutes, until almost black. Toss in the cardamom pods and fry for a few seconds. Stir in the rice and toss together. Add 400ml/14fl oz water and simmer without a lid until it is almost dry. Place the tight-fitting lid on and switch off the heat and leave for 10 minutes. To make the rice, heat the oil in a saucepan with a fitted lid. Add the cumin seeds and fry for a couple of minutes, until almost black. Toss in the cardamom pods and fry for a few seconds. Stir in the rice and toss together. Add 400ml/14fl oz water and simmer without a lid until it is almost dry. Place the tight-fitting lid on and switch off the heat and leave for 10 minutes. To make the cabbage, heat the oil in a wok or large frying pan. Add the mustard seeds and fry until they turn grey. Add all the other ingredients, except the lemon, and toss together until the cabbage softens. Add the squeeze of lemon and serve. To make the cabbage, heat the oil in a wok or large frying pan. Add the mustard seeds and fry until they turn grey. Add all the other ingredients, except the lemon, and toss together until the cabbage softens. Add the squeeze of lemon and serve. To make the dal, bring 5 cups of water to the boil in a saucepan, add the lentils and mango and simmer for 15–20 minutes, until soft. To make the dal, bring 5 cups of water to the boil in a saucepan, add the lentils and mango and simmer for 15–20 minutes, until soft. Heat the oil in a small saucepan and add the cumin seeds. Fry until for a couple of minutes, until almost black. Now add the green chilli for a few seconds, then add the tomato and powdered spices. Fry for a couple of seconds. Tip the spices into the lentils with the sugar, lemon juice, coriander and salt to taste. Heat the oil in a small saucepan and add the cumin seeds. Fry until for a couple of minutes, until almost black. Now add the green chilli for a few seconds, then add the tomato and powdered spices. Fry for a couple of seconds. Tip the spices into the lentils with the sugar, lemon juice, coriander and salt to taste. To make the prawn curry, heat the oil in a wok or frying pan and fry the panch phoran seeds for a few seconds. Add the green chilli, tomatoes, sugar, turmeric, chilli powder and salt to taste. Cook for a few minutes. Add the prawns, peas and mustard. Cook for a couple of minutes until they are hot. Finish with a squeeze of lemon and the coriander To make the prawn curry, heat the oil in a wok or frying pan and fry the panch phoran seeds for a few seconds. Add the green chilli, tomatoes, sugar, turmeric, chilli powder and salt to taste. Cook for a few minutes. Add the prawns, peas and mustard. Cook for a couple of minutes until they are hot. Finish with a squeeze of lemon and the coriander Serve the dishes in individual bowls or in a thali tray. Serve the dishes in individual bowls or in a thali tray."
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} | c174a7806f849b48bceb6995b6a2794564739d2bd92ee97731c7ae508b2ccddc | Five-spice duck with sweet and sour sauce recipe
An average of 5.0 out of 5 stars from 2 ratings This spin on a takeaway classic – roast duck smothered in homemade sweet and sour sauce – is happily simple to make. ½ duck1 tbsp Chinese five-spice powder4 tbsp soy sauce2 tbsp runny honey2 spring onions, sliced, to serve ½ duck 1 tbsp Chinese five-spice powder 4 tbsp soy sauce 2 tbsp runny honey 2 spring onions, sliced, to serve 100ml/3½fl oz tomato ketchup 60g/2¼oz light brown sugar 50ml/1¾oz cider vinegar 2 tbsp chilli sauce 1 tbsp soy sauce 1 tbsp finely grated ginger 3 garlic cloves, peeled and crushed 150ml/5½oz pineapple juice ½ fresh pineapple, peeled and cut into wedges 100ml/3½fl oz tomato ketchup 60g/2¼oz light brown sugar 50ml/1¾oz cider vinegar 2 tbsp chilli sauce 1 tbsp soy sauce 1 tbsp finely grated ginger 3 garlic cloves, peeled and crushed 150ml/5½oz pineapple juice ½ fresh pineapple, peeled and cut into wedges 2 free-range eggs, beaten2 tbsp soy sauce 2 tsp sesame oil 2 tbsp vegetable oil440g/15½oz cooked long grain white rice 100g/3½oz tin sweetcorn 100g/3½oz caramelised onion 100g/3½oz brown shrimp2 spring onion, finally sliced 2 free-range eggs, beaten 2 tbsp soy sauce 2 tsp sesame oil 2 tbsp vegetable oil 440g/15½oz cooked long grain white rice 100g/3½oz tin sweetcorn 100g/3½oz caramelised onion 100g/3½oz brown shrimp 2 spring onion, finally sliced Method To make the duck, preheat the oven to 200C/180C fan/gas 6.Place the duck in a high-sided roasting tin. Mix the five-spice powder with the soy sauce and honey in a small bowl and smother it all over the duck. Place in the oven for 50 minutes. Remove and set aside to rest. Meanwhile, to make the sweet and sour sauce, heat all the ingredients (except the pineapple wedges) together in a saucepan. Taste and adjust acidity and sweetness with vinegar and juice as needed. Keep warm. Heat a griddle pan over a high heat and cook the pineapple until charred all over. Cut into bite-sized chunks.To make the egg fried rice, beat the eggs in a bowl and mix in the soy and sesame oil.Heat a wok or pan and fry the egg mix until set, then beat to break it up. Tip out the pan and set aside. Add the remaining ingredients and cook until hot, then add the egg back in. To serve, pour the sauce over the duck and sprinkle with the chopped spring onion. Serve alongside the charred pineapple and egg fried rice. To make the duck, preheat the oven to 200C/180C fan/gas 6. To make the duck, preheat the oven to 200C/180C fan/gas 6. Place the duck in a high-sided roasting tin. Mix the five-spice powder with the soy sauce and honey in a small bowl and smother it all over the duck. Place in the oven for 50 minutes. Remove and set aside to rest. Place the duck in a high-sided roasting tin. Mix the five-spice powder with the soy sauce and honey in a small bowl and smother it all over the duck. Place in the oven for 50 minutes. Remove and set aside to rest. Meanwhile, to make the sweet and sour sauce, heat all the ingredients (except the pineapple wedges) together in a saucepan. Taste and adjust acidity and sweetness with vinegar and juice as needed. Keep warm. Meanwhile, to make the sweet and sour sauce, heat all the ingredients (except the pineapple wedges) together in a saucepan. Taste and adjust acidity and sweetness with vinegar and juice as needed. Keep warm. Heat a griddle pan over a high heat and cook the pineapple until charred all over. Cut into bite-sized chunks. Heat a griddle pan over a high heat and cook the pineapple until charred all over. Cut into bite-sized chunks. To make the egg fried rice, beat the eggs in a bowl and mix in the soy and sesame oil. To make the egg fried rice, beat the eggs in a bowl and mix in the soy and sesame oil. Heat a wok or pan and fry the egg mix until set, then beat to break it up. Tip out the pan and set aside. Heat a wok or pan and fry the egg mix until set, then beat to break it up. Tip out the pan and set aside. Add the remaining ingredients and cook until hot, then add the egg back in. Add the remaining ingredients and cook until hot, then add the egg back in. To serve, pour the sauce over the duck and sprinkle with the chopped spring onion. Serve alongside the charred pineapple and egg fried rice. To serve, pour the sauce over the duck and sprinkle with the chopped spring onion. Serve alongside the charred pineapple and egg fried rice. | {
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"delivery_version": "v1.0",
"title": "Five-spice duck with sweet and sour sauce recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This spin on a takeaway classic – roast duck smothered in homemade sweet and sour sauce – is happily simple to make. ½ duck1 tbsp Chinese five-spice powder4 tbsp soy sauce2 tbsp runny honey2 spring onions, sliced, to serve ½ duck 1 tbsp Chinese five-spice powder 4 tbsp soy sauce 2 tbsp runny honey 2 spring onions, sliced, to serve 100ml/3½fl oz tomato ketchup 60g/2¼oz light brown sugar 50ml/1¾oz cider vinegar 2 tbsp chilli sauce 1 tbsp soy sauce 1 tbsp finely grated ginger 3 garlic cloves, peeled and crushed 150ml/5½oz pineapple juice ½ fresh pineapple, peeled and cut into wedges 100ml/3½fl oz tomato ketchup 60g/2¼oz light brown sugar 50ml/1¾oz cider vinegar 2 tbsp chilli sauce 1 tbsp soy sauce 1 tbsp finely grated ginger 3 garlic cloves, peeled and crushed 150ml/5½oz pineapple juice ½ fresh pineapple, peeled and cut into wedges 2 free-range eggs, beaten2 tbsp soy sauce 2 tsp sesame oil 2 tbsp vegetable oil440g/15½oz cooked long grain white rice 100g/3½oz tin sweetcorn 100g/3½oz caramelised onion 100g/3½oz brown shrimp2 spring onion, finally sliced 2 free-range eggs, beaten 2 tbsp soy sauce 2 tsp sesame oil 2 tbsp vegetable oil 440g/15½oz cooked long grain white rice 100g/3½oz tin sweetcorn 100g/3½oz caramelised onion 100g/3½oz brown shrimp 2 spring onion, finally sliced Method To make the duck, preheat the oven to 200C/180C fan/gas 6.Place the duck in a high-sided roasting tin. Mix the five-spice powder with the soy sauce and honey in a small bowl and smother it all over the duck. Place in the oven for 50 minutes. Remove and set aside to rest. Meanwhile, to make the sweet and sour sauce, heat all the ingredients (except the pineapple wedges) together in a saucepan. Taste and adjust acidity and sweetness with vinegar and juice as needed. Keep warm. Heat a griddle pan over a high heat and cook the pineapple until charred all over. Cut into bite-sized chunks.To make the egg fried rice, beat the eggs in a bowl and mix in the soy and sesame oil.Heat a wok or pan and fry the egg mix until set, then beat to break it up. Tip out the pan and set aside. Add the remaining ingredients and cook until hot, then add the egg back in. To serve, pour the sauce over the duck and sprinkle with the chopped spring onion. Serve alongside the charred pineapple and egg fried rice. To make the duck, preheat the oven to 200C/180C fan/gas 6. To make the duck, preheat the oven to 200C/180C fan/gas 6. Place the duck in a high-sided roasting tin. Mix the five-spice powder with the soy sauce and honey in a small bowl and smother it all over the duck. Place in the oven for 50 minutes. Remove and set aside to rest. Place the duck in a high-sided roasting tin. Mix the five-spice powder with the soy sauce and honey in a small bowl and smother it all over the duck. Place in the oven for 50 minutes. Remove and set aside to rest. Meanwhile, to make the sweet and sour sauce, heat all the ingredients (except the pineapple wedges) together in a saucepan. Taste and adjust acidity and sweetness with vinegar and juice as needed. Keep warm. Meanwhile, to make the sweet and sour sauce, heat all the ingredients (except the pineapple wedges) together in a saucepan. Taste and adjust acidity and sweetness with vinegar and juice as needed. Keep warm. Heat a griddle pan over a high heat and cook the pineapple until charred all over. Cut into bite-sized chunks. Heat a griddle pan over a high heat and cook the pineapple until charred all over. Cut into bite-sized chunks. To make the egg fried rice, beat the eggs in a bowl and mix in the soy and sesame oil. To make the egg fried rice, beat the eggs in a bowl and mix in the soy and sesame oil. Heat a wok or pan and fry the egg mix until set, then beat to break it up. Tip out the pan and set aside. Heat a wok or pan and fry the egg mix until set, then beat to break it up. Tip out the pan and set aside. Add the remaining ingredients and cook until hot, then add the egg back in. Add the remaining ingredients and cook until hot, then add the egg back in. To serve, pour the sauce over the duck and sprinkle with the chopped spring onion. Serve alongside the charred pineapple and egg fried rice. To serve, pour the sauce over the duck and sprinkle with the chopped spring onion. Serve alongside the charred pineapple and egg fried rice."
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} | b0dda31435979525a93304bab628355a11aff15631683bbdde7924e719644e80 | Prawn and ginger wontons recipe
An average of 0.0 out of 5 stars from 0 ratings Homemade prawn wontons could be the perfect start to a fakeaway evening. 250g/9oz raw prawns, peeled20g/¾oz white vegetable fat15g/½oz sugar½ tsp potato starch1 tsp sesame oil½ tsp salt (to taste)pinch ground white pepper (to taste)75ml/2½fl oz ginger and spring onion water (made from the trimmings of fresh root ginger and spring onion, crushed with the side of a large knife and mixed with water)20 ready-made wonton wrappersvegetable oil, for deep-fryingsweet chilli sauce, to serve 250g/9oz raw prawns, peeled 20g/¾oz white vegetable fat 15g/½oz sugar ½ tsp potato starch 1 tsp sesame oil ½ tsp salt (to taste) pinch ground white pepper (to taste) 75ml/2½fl oz ginger and spring onion water (made from the trimmings of fresh root ginger and spring onion, crushed with the side of a large knife and mixed with water) 20 ready-made wonton wrappers vegetable oil, for deep-frying sweet chilli sauce, to serve Method To make the wontons, place all of the ingredients, except the wrappers, in a stand mixer fitted with the dough hook and knead for 10 minutes. The dough hook binds the ingredients together without turning the mixture into a purée.Chill the prawn mixture in the fridge for at least 1 hour before use. Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Wrap the prawn mixture in the wonton wrappers and deep-fry in the deep fat fryer for 4 minutes. Remove from the oil and carefully transfer to drain on kitchen paper.Serve the spring rolls and wontons together with the sweet chilli sauce. To make the wontons, place all of the ingredients, except the wrappers, in a stand mixer fitted with the dough hook and knead for 10 minutes. The dough hook binds the ingredients together without turning the mixture into a purée. To make the wontons, place all of the ingredients, except the wrappers, in a stand mixer fitted with the dough hook and knead for 10 minutes. The dough hook binds the ingredients together without turning the mixture into a purée. Chill the prawn mixture in the fridge for at least 1 hour before use. Chill the prawn mixture in the fridge for at least 1 hour before use. Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Wrap the prawn mixture in the wonton wrappers and deep-fry in the deep fat fryer for 4 minutes. Remove from the oil and carefully transfer to drain on kitchen paper. Wrap the prawn mixture in the wonton wrappers and deep-fry in the deep fat fryer for 4 minutes. Remove from the oil and carefully transfer to drain on kitchen paper. Serve the spring rolls and wontons together with the sweet chilli sauce. Serve the spring rolls and wontons together with the sweet chilli sauce. | {
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"title": "Prawn and ginger wontons recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Homemade prawn wontons could be the perfect start to a fakeaway evening. 250g/9oz raw prawns, peeled20g/¾oz white vegetable fat15g/½oz sugar½ tsp potato starch1 tsp sesame oil½ tsp salt (to taste)pinch ground white pepper (to taste)75ml/2½fl oz ginger and spring onion water (made from the trimmings of fresh root ginger and spring onion, crushed with the side of a large knife and mixed with water)20 ready-made wonton wrappersvegetable oil, for deep-fryingsweet chilli sauce, to serve 250g/9oz raw prawns, peeled 20g/¾oz white vegetable fat 15g/½oz sugar ½ tsp potato starch 1 tsp sesame oil ½ tsp salt (to taste) pinch ground white pepper (to taste) 75ml/2½fl oz ginger and spring onion water (made from the trimmings of fresh root ginger and spring onion, crushed with the side of a large knife and mixed with water) 20 ready-made wonton wrappers vegetable oil, for deep-frying sweet chilli sauce, to serve Method To make the wontons, place all of the ingredients, except the wrappers, in a stand mixer fitted with the dough hook and knead for 10 minutes. The dough hook binds the ingredients together without turning the mixture into a purée.Chill the prawn mixture in the fridge for at least 1 hour before use. Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Wrap the prawn mixture in the wonton wrappers and deep-fry in the deep fat fryer for 4 minutes. Remove from the oil and carefully transfer to drain on kitchen paper.Serve the spring rolls and wontons together with the sweet chilli sauce. To make the wontons, place all of the ingredients, except the wrappers, in a stand mixer fitted with the dough hook and knead for 10 minutes. The dough hook binds the ingredients together without turning the mixture into a purée. To make the wontons, place all of the ingredients, except the wrappers, in a stand mixer fitted with the dough hook and knead for 10 minutes. The dough hook binds the ingredients together without turning the mixture into a purée. Chill the prawn mixture in the fridge for at least 1 hour before use. Chill the prawn mixture in the fridge for at least 1 hour before use. Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Wrap the prawn mixture in the wonton wrappers and deep-fry in the deep fat fryer for 4 minutes. Remove from the oil and carefully transfer to drain on kitchen paper. Wrap the prawn mixture in the wonton wrappers and deep-fry in the deep fat fryer for 4 minutes. Remove from the oil and carefully transfer to drain on kitchen paper. Serve the spring rolls and wontons together with the sweet chilli sauce. Serve the spring rolls and wontons together with the sweet chilli sauce."
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} | 34b3758082743f7e98158d88d4a7245655c6a026bbaa039fcc3c09dd3486a3c9 | Avocado toast with radish ceviche recipe
An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/radish_ceviche_10809_16x9.jpg It's not just an avocado on toast recipe. Nadiya's giving crisp radishes a quick pickle in lime juice for an extra zesty breakfast. 200g pack radishes, sliced very thinly4 limes, juice only2 tsp caster sugar 1 small red onion, thinly sliced2 tbsp olive oil large handful fresh dill, finely chopped 4 slices sourdough or wholemeal bread 2 avocados, peeled and choppedpinch freshly ground black pepper 200g pack radishes, sliced very thinly 4 limes, juice only 2 tsp caster sugar 1 small red onion, thinly sliced 2 tbsp olive oil large handful fresh dill, finely chopped 4 slices sourdough or wholemeal bread 2 avocados, peeled and chopped pinch freshly ground black pepper Method Put the radishes in a bowl. Put the lime juice (reserving 2 tablespoons), sugar, red onion, oil and dill in a smaller bowl. Stir, then pour onto the radishes and mix gently. This only needs 10 minutes to infuse. Meanwhile, toast the bread. Mash the avocados with the reserved 2 tablespoons of lime juice to prevent any browning. Spread the toast with the avocados and add a sprinkling of black pepper. Drain the radishes and onions through a colander to remove any excess lime juice, then arrange them on top of the avocado to serve. Put the radishes in a bowl. Put the radishes in a bowl. Put the lime juice (reserving 2 tablespoons), sugar, red onion, oil and dill in a smaller bowl. Stir, then pour onto the radishes and mix gently. This only needs 10 minutes to infuse. Put the lime juice (reserving 2 tablespoons), sugar, red onion, oil and dill in a smaller bowl. Stir, then pour onto the radishes and mix gently. This only needs 10 minutes to infuse. Meanwhile, toast the bread. Meanwhile, toast the bread. Mash the avocados with the reserved 2 tablespoons of lime juice to prevent any browning. Spread the toast with the avocados and add a sprinkling of black pepper. Mash the avocados with the reserved 2 tablespoons of lime juice to prevent any browning. Spread the toast with the avocados and add a sprinkling of black pepper. Drain the radishes and onions through a colander to remove any excess lime juice, then arrange them on top of the avocado to serve. Drain the radishes and onions through a colander to remove any excess lime juice, then arrange them on top of the avocado to serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/radish_ceviche_10809",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Avocado toast with radish ceviche 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/radish_ceviche_10809_16x9.jpg It's not just an avocado on toast recipe. Nadiya's giving crisp radishes a quick pickle in lime juice for an extra zesty breakfast. 200g pack radishes, sliced very thinly4 limes, juice only2 tsp caster sugar 1 small red onion, thinly sliced2 tbsp olive oil large handful fresh dill, finely chopped 4 slices sourdough or wholemeal bread 2 avocados, peeled and choppedpinch freshly ground black pepper 200g pack radishes, sliced very thinly 4 limes, juice only 2 tsp caster sugar 1 small red onion, thinly sliced 2 tbsp olive oil large handful fresh dill, finely chopped 4 slices sourdough or wholemeal bread 2 avocados, peeled and chopped pinch freshly ground black pepper Method Put the radishes in a bowl. Put the lime juice (reserving 2 tablespoons), sugar, red onion, oil and dill in a smaller bowl. Stir, then pour onto the radishes and mix gently. This only needs 10 minutes to infuse. Meanwhile, toast the bread. Mash the avocados with the reserved 2 tablespoons of lime juice to prevent any browning. Spread the toast with the avocados and add a sprinkling of black pepper. Drain the radishes and onions through a colander to remove any excess lime juice, then arrange them on top of the avocado to serve. Put the radishes in a bowl. Put the radishes in a bowl. Put the lime juice (reserving 2 tablespoons), sugar, red onion, oil and dill in a smaller bowl. Stir, then pour onto the radishes and mix gently. This only needs 10 minutes to infuse. Put the lime juice (reserving 2 tablespoons), sugar, red onion, oil and dill in a smaller bowl. Stir, then pour onto the radishes and mix gently. This only needs 10 minutes to infuse. Meanwhile, toast the bread. Meanwhile, toast the bread. Mash the avocados with the reserved 2 tablespoons of lime juice to prevent any browning. Spread the toast with the avocados and add a sprinkling of black pepper. Mash the avocados with the reserved 2 tablespoons of lime juice to prevent any browning. Spread the toast with the avocados and add a sprinkling of black pepper. Drain the radishes and onions through a colander to remove any excess lime juice, then arrange them on top of the avocado to serve. Drain the radishes and onions through a colander to remove any excess lime juice, then arrange them on top of the avocado to serve."
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} | 0cae9e67a3c5c5bf7b7f487677003a6ecc6cdd6de2296a28c7f7e249e873588d | Fregola with broad beans, sumac and watercress recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fregola_broad_beans_99483_16x9.jpg Try Matt Tebbutt’s light and fresh springtime pasta dish, packed with herbs and crunchy seasonal vegetables galore. 150g/5½oz broad beans, double podded100g/3½oz runner beans, sliced into 2cm pieces on an angle100g/3½oz sugar snap peas, cut in half lengthways2 tbsp olive oil2 tbsp chopped fresh parsley2 tbsp chopped fresh mint8 radishes, sliced thicklysalt and black pepper 150g/5½oz broad beans, double podded 100g/3½oz runner beans, sliced into 2cm pieces on an angle 100g/3½oz sugar snap peas, cut in half lengthways 2 tbsp olive oil 2 tbsp chopped fresh parsley 2 tbsp chopped fresh mint 8 radishes, sliced thickly salt and black pepper 100g/3½oz toasted fregola2 tbsp olive oil ½ lemon, juice onlypinch cracked black pepper 100g/3½oz toasted fregola 2 tbsp olive oil ½ lemon, juice only pinch cracked black pepper 4 ripe tomatoes, grated1 garlic clove, crushed1–2 tsp sumac3 tbsp olive oil1 tbsp muscatel vinegarsalt and black pepper 4 ripe tomatoes, grated 1 garlic clove, crushed 1–2 tsp sumac 3 tbsp olive oil 1 tbsp muscatel vinegar salt and black pepper 100g/3½oz watercress 100g/3½oz watercress Method To make the salad, bring a large saucepan of salted water to the boil, then add the broad beans, runner beans and sugar snap peas and blanch for 2–3 minutes, until tender.Toss the hot blanched vegetables in the olive oil and the herbs. Season with salt and black pepper then set aside.To make the fregola, boil the toasted pasta in a pan of boiling salted water for 10 minutes or so until just cooked. Drain and toss in the olive oil, lemon juice and black pepper.To make the tomato dressing, in a bowl mix the grated flesh of the tomatoes with everything else. Taste and season with salt and black pepper.Mix the fregola with the vegetables and herbs. To serve, scatter liberally with the watercress and dress with the tomato dressing. To make the salad, bring a large saucepan of salted water to the boil, then add the broad beans, runner beans and sugar snap peas and blanch for 2–3 minutes, until tender. To make the salad, bring a large saucepan of salted water to the boil, then add the broad beans, runner beans and sugar snap peas and blanch for 2–3 minutes, until tender. Toss the hot blanched vegetables in the olive oil and the herbs. Season with salt and black pepper then set aside. Toss the hot blanched vegetables in the olive oil and the herbs. Season with salt and black pepper then set aside. To make the fregola, boil the toasted pasta in a pan of boiling salted water for 10 minutes or so until just cooked. Drain and toss in the olive oil, lemon juice and black pepper. To make the fregola, boil the toasted pasta in a pan of boiling salted water for 10 minutes or so until just cooked. Drain and toss in the olive oil, lemon juice and black pepper. To make the tomato dressing, in a bowl mix the grated flesh of the tomatoes with everything else. Taste and season with salt and black pepper. To make the tomato dressing, in a bowl mix the grated flesh of the tomatoes with everything else. Taste and season with salt and black pepper. Mix the fregola with the vegetables and herbs. To serve, scatter liberally with the watercress and dress with the tomato dressing. Mix the fregola with the vegetables and herbs. To serve, scatter liberally with the watercress and dress with the tomato dressing. | {
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"title": "Fregola with broad beans, sumac and watercress 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/fregola_broad_beans_99483_16x9.jpg Try Matt Tebbutt’s light and fresh springtime pasta dish, packed with herbs and crunchy seasonal vegetables galore. 150g/5½oz broad beans, double podded100g/3½oz runner beans, sliced into 2cm pieces on an angle100g/3½oz sugar snap peas, cut in half lengthways2 tbsp olive oil2 tbsp chopped fresh parsley2 tbsp chopped fresh mint8 radishes, sliced thicklysalt and black pepper 150g/5½oz broad beans, double podded 100g/3½oz runner beans, sliced into 2cm pieces on an angle 100g/3½oz sugar snap peas, cut in half lengthways 2 tbsp olive oil 2 tbsp chopped fresh parsley 2 tbsp chopped fresh mint 8 radishes, sliced thickly salt and black pepper 100g/3½oz toasted fregola2 tbsp olive oil ½ lemon, juice onlypinch cracked black pepper 100g/3½oz toasted fregola 2 tbsp olive oil ½ lemon, juice only pinch cracked black pepper 4 ripe tomatoes, grated1 garlic clove, crushed1–2 tsp sumac3 tbsp olive oil1 tbsp muscatel vinegarsalt and black pepper 4 ripe tomatoes, grated 1 garlic clove, crushed 1–2 tsp sumac 3 tbsp olive oil 1 tbsp muscatel vinegar salt and black pepper 100g/3½oz watercress 100g/3½oz watercress Method To make the salad, bring a large saucepan of salted water to the boil, then add the broad beans, runner beans and sugar snap peas and blanch for 2–3 minutes, until tender.Toss the hot blanched vegetables in the olive oil and the herbs. Season with salt and black pepper then set aside.To make the fregola, boil the toasted pasta in a pan of boiling salted water for 10 minutes or so until just cooked. Drain and toss in the olive oil, lemon juice and black pepper.To make the tomato dressing, in a bowl mix the grated flesh of the tomatoes with everything else. Taste and season with salt and black pepper.Mix the fregola with the vegetables and herbs. To serve, scatter liberally with the watercress and dress with the tomato dressing. To make the salad, bring a large saucepan of salted water to the boil, then add the broad beans, runner beans and sugar snap peas and blanch for 2–3 minutes, until tender. To make the salad, bring a large saucepan of salted water to the boil, then add the broad beans, runner beans and sugar snap peas and blanch for 2–3 minutes, until tender. Toss the hot blanched vegetables in the olive oil and the herbs. Season with salt and black pepper then set aside. Toss the hot blanched vegetables in the olive oil and the herbs. Season with salt and black pepper then set aside. To make the fregola, boil the toasted pasta in a pan of boiling salted water for 10 minutes or so until just cooked. Drain and toss in the olive oil, lemon juice and black pepper. To make the fregola, boil the toasted pasta in a pan of boiling salted water for 10 minutes or so until just cooked. Drain and toss in the olive oil, lemon juice and black pepper. To make the tomato dressing, in a bowl mix the grated flesh of the tomatoes with everything else. Taste and season with salt and black pepper. To make the tomato dressing, in a bowl mix the grated flesh of the tomatoes with everything else. Taste and season with salt and black pepper. Mix the fregola with the vegetables and herbs. To serve, scatter liberally with the watercress and dress with the tomato dressing. Mix the fregola with the vegetables and herbs. To serve, scatter liberally with the watercress and dress with the tomato dressing."
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} | 77e357b18df0cd84db87e1c5c2649142cf94bc9d6a17346842572e28bfd7157d | Scallop ceviche with smoked roe recipe
Scallop ceviche with peas, radishes and smoked roe An average of 3.0 out of 5 stars from 2 ratings Sweet scallop meat coated in a citrus dressing served with pungent smoked scallop roes and fresh vegetables. For this recipe you will need a smoker and smoking wood chips. 3 large sushi-grade cleaned and shucked scallops, from a good-quality fishmonger, roes separated, flesh diced, 2 shells reserved and cleaned100g/3½oz fresh podded peas6 breakfast radishes, cut into 1cm/½in dice 3 large sushi-grade cleaned and shucked scallops, from a good-quality fishmonger, roes separated, flesh diced, 2 shells reserved and cleaned 100g/3½oz fresh podded peas 6 breakfast radishes, cut into 1cm/½in dice 1 lemon, zest and juicepinch sugar2 tbsp rapeseed oilsalt and freshly ground black pepper 1 lemon, zest and juice pinch sugar 2 tbsp rapeseed oil salt and freshly ground black pepper 100g/3½oz crème fraîche10g/⅓oz sea purslane 100g/3½oz crème fraîche 10g/⅓oz sea purslane Method Preheat the oven to 100C/80C Fan/Gas ¼. To smoke the scallop roes, place the roes on a rack set over smoking chips in a lidded pan. Place on the hob over a high heat until the wood shavings start to smoulder then turn down the heat and cook for 2–3 minutes. Leave the roes to cool, then transfer to a baking tray and place in the oven for 3–4 hours, until dry and hard. To make the ceviche, place the scallop flesh, peas and radishes in a bowl. In a separate bowl, mix the lemon zest, juice and sugar together, adding some salt and pepper to taste. Whisk in the rapeseed oil to make a dressing. Pour the dressing over the scallops, peas and radishes and mix well to coat. To serve, place a spoonful of crème fraîche into each scallop shell, top with the ceviche, grate over the smoked roe and finish with the sea purslane. Preheat the oven to 100C/80C Fan/Gas ¼. Preheat the oven to 100C/80C Fan/Gas ¼. To smoke the scallop roes, place the roes on a rack set over smoking chips in a lidded pan. Place on the hob over a high heat until the wood shavings start to smoulder then turn down the heat and cook for 2–3 minutes. Leave the roes to cool, then transfer to a baking tray and place in the oven for 3–4 hours, until dry and hard. To smoke the scallop roes, place the roes on a rack set over smoking chips in a lidded pan. Place on the hob over a high heat until the wood shavings start to smoulder then turn down the heat and cook for 2–3 minutes. Leave the roes to cool, then transfer to a baking tray and place in the oven for 3–4 hours, until dry and hard. To make the ceviche, place the scallop flesh, peas and radishes in a bowl. To make the ceviche, place the scallop flesh, peas and radishes in a bowl. In a separate bowl, mix the lemon zest, juice and sugar together, adding some salt and pepper to taste. Whisk in the rapeseed oil to make a dressing. In a separate bowl, mix the lemon zest, juice and sugar together, adding some salt and pepper to taste. Whisk in the rapeseed oil to make a dressing. Pour the dressing over the scallops, peas and radishes and mix well to coat. Pour the dressing over the scallops, peas and radishes and mix well to coat. To serve, place a spoonful of crème fraîche into each scallop shell, top with the ceviche, grate over the smoked roe and finish with the sea purslane. To serve, place a spoonful of crème fraîche into each scallop shell, top with the ceviche, grate over the smoked roe and finish with the sea purslane. | {
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"title": "Scallop ceviche with smoked roe recipe",
"content": "Scallop ceviche with peas, radishes and smoked roe An average of 3.0 out of 5 stars from 2 ratings Sweet scallop meat coated in a citrus dressing served with pungent smoked scallop roes and fresh vegetables. For this recipe you will need a smoker and smoking wood chips. 3 large sushi-grade cleaned and shucked scallops, from a good-quality fishmonger, roes separated, flesh diced, 2 shells reserved and cleaned100g/3½oz fresh podded peas6 breakfast radishes, cut into 1cm/½in dice 3 large sushi-grade cleaned and shucked scallops, from a good-quality fishmonger, roes separated, flesh diced, 2 shells reserved and cleaned 100g/3½oz fresh podded peas 6 breakfast radishes, cut into 1cm/½in dice 1 lemon, zest and juicepinch sugar2 tbsp rapeseed oilsalt and freshly ground black pepper 1 lemon, zest and juice pinch sugar 2 tbsp rapeseed oil salt and freshly ground black pepper 100g/3½oz crème fraîche10g/⅓oz sea purslane 100g/3½oz crème fraîche 10g/⅓oz sea purslane Method Preheat the oven to 100C/80C Fan/Gas ¼. To smoke the scallop roes, place the roes on a rack set over smoking chips in a lidded pan. Place on the hob over a high heat until the wood shavings start to smoulder then turn down the heat and cook for 2–3 minutes. Leave the roes to cool, then transfer to a baking tray and place in the oven for 3–4 hours, until dry and hard. To make the ceviche, place the scallop flesh, peas and radishes in a bowl. In a separate bowl, mix the lemon zest, juice and sugar together, adding some salt and pepper to taste. Whisk in the rapeseed oil to make a dressing. Pour the dressing over the scallops, peas and radishes and mix well to coat. To serve, place a spoonful of crème fraîche into each scallop shell, top with the ceviche, grate over the smoked roe and finish with the sea purslane. Preheat the oven to 100C/80C Fan/Gas ¼. Preheat the oven to 100C/80C Fan/Gas ¼. To smoke the scallop roes, place the roes on a rack set over smoking chips in a lidded pan. Place on the hob over a high heat until the wood shavings start to smoulder then turn down the heat and cook for 2–3 minutes. Leave the roes to cool, then transfer to a baking tray and place in the oven for 3–4 hours, until dry and hard. To smoke the scallop roes, place the roes on a rack set over smoking chips in a lidded pan. Place on the hob over a high heat until the wood shavings start to smoulder then turn down the heat and cook for 2–3 minutes. Leave the roes to cool, then transfer to a baking tray and place in the oven for 3–4 hours, until dry and hard. To make the ceviche, place the scallop flesh, peas and radishes in a bowl. To make the ceviche, place the scallop flesh, peas and radishes in a bowl. In a separate bowl, mix the lemon zest, juice and sugar together, adding some salt and pepper to taste. Whisk in the rapeseed oil to make a dressing. In a separate bowl, mix the lemon zest, juice and sugar together, adding some salt and pepper to taste. Whisk in the rapeseed oil to make a dressing. Pour the dressing over the scallops, peas and radishes and mix well to coat. Pour the dressing over the scallops, peas and radishes and mix well to coat. To serve, place a spoonful of crème fraîche into each scallop shell, top with the ceviche, grate over the smoked roe and finish with the sea purslane. To serve, place a spoonful of crème fraîche into each scallop shell, top with the ceviche, grate over the smoked roe and finish with the sea purslane."
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} | 566b79c4dc8337f32b3f787388ab6f19b80aa22462cc0c765eed24c63d529bd3 | Virgin mojito recipe
An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/virgin_mojito_18243_16x9.jpg To get the most from your limes make sure they’re at room temperature, then roll firmly on your work bench pressing with your palm to release as much juice as you can before halving and juicing. 20g/¾oz bunch of mint3 tbsp golden caster sugar, plus a little extra to taste if you like150ml/¼ pint fresh lime juice (about 8 limes), plus a few lime slices or wedges to serve2 handfuls ice1 litre/1¾ pint chilled soda water 20g/¾oz bunch of mint 3 tbsp golden caster sugar, plus a little extra to taste if you like 150ml/¼ pint fresh lime juice (about 8 limes), plus a few lime slices or wedges to serve 2 handfuls ice 1 litre/1¾ pint chilled soda water Method Pick the leaves from the mint and put in the base of a large jug. Sprinkle over the sugar, then pour over the lime juice. Use the end of a rolling pin or wooden spoon to muddle everything together, crushing the mint leaves and dissolving the sugar. Add some ice, then pour over the chilled soda water. Taste – you may like it a little sweeter, if so add pinches of extra sugar. Extra lime wedges (and ice) can be added to glasses for serving, or straight into the jug too. Pick the leaves from the mint and put in the base of a large jug. Sprinkle over the sugar, then pour over the lime juice. Use the end of a rolling pin or wooden spoon to muddle everything together, crushing the mint leaves and dissolving the sugar. Pick the leaves from the mint and put in the base of a large jug. Sprinkle over the sugar, then pour over the lime juice. Use the end of a rolling pin or wooden spoon to muddle everything together, crushing the mint leaves and dissolving the sugar. Add some ice, then pour over the chilled soda water. Taste – you may like it a little sweeter, if so add pinches of extra sugar. Extra lime wedges (and ice) can be added to glasses for serving, or straight into the jug too. Add some ice, then pour over the chilled soda water. Taste – you may like it a little sweeter, if so add pinches of extra sugar. Extra lime wedges (and ice) can be added to glasses for serving, or straight into the jug too. Recipe tips This basic mojito recipe can be easily twisted. Try swapping the soda for bitter lemon or elderflower tonic, and adding a handful of frozen berries with the mint leaves. | {
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"title": "Virgin mojito recipe",
"content": "An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/virgin_mojito_18243_16x9.jpg To get the most from your limes make sure they’re at room temperature, then roll firmly on your work bench pressing with your palm to release as much juice as you can before halving and juicing. 20g/¾oz bunch of mint3 tbsp golden caster sugar, plus a little extra to taste if you like150ml/¼ pint fresh lime juice (about 8 limes), plus a few lime slices or wedges to serve2 handfuls ice1 litre/1¾ pint chilled soda water 20g/¾oz bunch of mint 3 tbsp golden caster sugar, plus a little extra to taste if you like 150ml/¼ pint fresh lime juice (about 8 limes), plus a few lime slices or wedges to serve 2 handfuls ice 1 litre/1¾ pint chilled soda water Method Pick the leaves from the mint and put in the base of a large jug. Sprinkle over the sugar, then pour over the lime juice. Use the end of a rolling pin or wooden spoon to muddle everything together, crushing the mint leaves and dissolving the sugar. Add some ice, then pour over the chilled soda water. Taste – you may like it a little sweeter, if so add pinches of extra sugar. Extra lime wedges (and ice) can be added to glasses for serving, or straight into the jug too. Pick the leaves from the mint and put in the base of a large jug. Sprinkle over the sugar, then pour over the lime juice. Use the end of a rolling pin or wooden spoon to muddle everything together, crushing the mint leaves and dissolving the sugar. Pick the leaves from the mint and put in the base of a large jug. Sprinkle over the sugar, then pour over the lime juice. Use the end of a rolling pin or wooden spoon to muddle everything together, crushing the mint leaves and dissolving the sugar. Add some ice, then pour over the chilled soda water. Taste – you may like it a little sweeter, if so add pinches of extra sugar. Extra lime wedges (and ice) can be added to glasses for serving, or straight into the jug too. Add some ice, then pour over the chilled soda water. Taste – you may like it a little sweeter, if so add pinches of extra sugar. Extra lime wedges (and ice) can be added to glasses for serving, or straight into the jug too. Recipe tips This basic mojito recipe can be easily twisted. Try swapping the soda for bitter lemon or elderflower tonic, and adding a handful of frozen berries with the mint leaves."
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} | 9f6be0d6cb1206054254224f0c286613121fdab81eb5e799e57a53ad23ba1e8b | Gin spritz cocktail recipe
An average of 0.0 out of 5 stars from 0 ratings A refreshing gin cocktail, with a little fizz. By Carmen O'Neal From Saturday Kitchen Best Bites Shopping list Ingredients 30ml/1fl oz London dry gin 30ml/1fl oz elderflower liqueur2 tsp lemon juice90ml/3fl oz cavagarnish with mint 30ml/1fl oz London dry gin 30ml/1fl oz elderflower liqueur 2 tsp lemon juice 90ml/3fl oz cava garnish with mint Method Fill a wine glass with ice and pour in the gin, elderflower liqueur, lemon juice and stir. Top with Cava. Garnish with a sprig of mint. Fill a wine glass with ice and pour in the gin, elderflower liqueur, lemon juice and stir. Fill a wine glass with ice and pour in the gin, elderflower liqueur, lemon juice and stir. Top with Cava. Top with Cava. Garnish with a sprig of mint. Garnish with a sprig of mint. Related recipes Ginger fizz. By Nigel Slater cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg Black velvet. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg Caipirinha. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_sangria_46979_16x9.jpg This recipe is from... Saturday Kitchen Best Bites. 17/08/2025 on BBC One https://ichef.bbci.co.uk/images/ic/832xn/p0476l29.jpg Recipes from this episode Stuffed courgette flowersLemon meringue pie cocktailCucumber mezcal margaritaShallot tarte tatin with whipped goats' cheese and watercressRoast chicken with tomatoey bulgur wheat, dilly leeks and peasKorean dumplings with chilli dipping sauce Stuffed courgette flowers Lemon meringue pie cocktail Cucumber mezcal margarita Shallot tarte tatin with whipped goats' cheese and watercress Roast chicken with tomatoey bulgur wheat, dilly leeks and peas Korean dumplings with chilli dipping sauce | {
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"title": "Gin spritz cocktail recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A refreshing gin cocktail, with a little fizz. By Carmen O'Neal From Saturday Kitchen Best Bites Shopping list Ingredients 30ml/1fl oz London dry gin 30ml/1fl oz elderflower liqueur2 tsp lemon juice90ml/3fl oz cavagarnish with mint 30ml/1fl oz London dry gin 30ml/1fl oz elderflower liqueur 2 tsp lemon juice 90ml/3fl oz cava garnish with mint Method Fill a wine glass with ice and pour in the gin, elderflower liqueur, lemon juice and stir. Top with Cava. Garnish with a sprig of mint. Fill a wine glass with ice and pour in the gin, elderflower liqueur, lemon juice and stir. Fill a wine glass with ice and pour in the gin, elderflower liqueur, lemon juice and stir. Top with Cava. Top with Cava. Garnish with a sprig of mint. Garnish with a sprig of mint. Related recipes Ginger fizz. By Nigel Slater cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg Black velvet. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg Caipirinha. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_sangria_46979_16x9.jpg This recipe is from... Saturday Kitchen Best Bites. 17/08/2025 on BBC One https://ichef.bbci.co.uk/images/ic/832xn/p0476l29.jpg Recipes from this episode Stuffed courgette flowersLemon meringue pie cocktailCucumber mezcal margaritaShallot tarte tatin with whipped goats' cheese and watercressRoast chicken with tomatoey bulgur wheat, dilly leeks and peasKorean dumplings with chilli dipping sauce Stuffed courgette flowers Lemon meringue pie cocktail Cucumber mezcal margarita Shallot tarte tatin with whipped goats' cheese and watercress Roast chicken with tomatoey bulgur wheat, dilly leeks and peas Korean dumplings with chilli dipping sauce"
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} | a20a9329d34bd144a2fcd568e0fd83f7d0ba7c9dddd24a7f23efb2c52dbc1368 | Mint and coriander chutney recipe
An average of 5.0 out of 5 stars from 1 rating A fresh, dairy-free mint and coriander chutney (also known as green chutney) to serve with your favourite Indian foods. 40g/1½oz cashew nuts50g/1¾oz fresh coriander40g/1½oz mint leaves1cm/½in piece fresh root ginger, peeled and roughly chopped1 small bird’s-eye chilli1 tsp sugar1 lime, juice only salt, to taste 40g/1½oz cashew nuts 50g/1¾oz fresh coriander 40g/1½oz mint leaves 1cm/½in piece fresh root ginger, peeled and roughly chopped 1 small bird’s-eye chilli 1 tsp sugar 1 lime, juice only salt, to taste Method Soak the cashew nuts in warm water for 20–30 minutes. Add all of the ingredients, including the cashew nuts and a little of the soaking water, to a blender. Blend to a smooth fine paste, adding a little more water if needed, to make a slightly runny dipping chutney. Serve with your favourite snacks or even a main course. Soak the cashew nuts in warm water for 20–30 minutes. Soak the cashew nuts in warm water for 20–30 minutes. Add all of the ingredients, including the cashew nuts and a little of the soaking water, to a blender. Blend to a smooth fine paste, adding a little more water if needed, to make a slightly runny dipping chutney. Serve with your favourite snacks or even a main course. Add all of the ingredients, including the cashew nuts and a little of the soaking water, to a blender. Blend to a smooth fine paste, adding a little more water if needed, to make a slightly runny dipping chutney. Serve with your favourite snacks or even a main course. | {
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"title": "Mint and coriander chutney recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A fresh, dairy-free mint and coriander chutney (also known as green chutney) to serve with your favourite Indian foods. 40g/1½oz cashew nuts50g/1¾oz fresh coriander40g/1½oz mint leaves1cm/½in piece fresh root ginger, peeled and roughly chopped1 small bird’s-eye chilli1 tsp sugar1 lime, juice only salt, to taste 40g/1½oz cashew nuts 50g/1¾oz fresh coriander 40g/1½oz mint leaves 1cm/½in piece fresh root ginger, peeled and roughly chopped 1 small bird’s-eye chilli 1 tsp sugar 1 lime, juice only salt, to taste Method Soak the cashew nuts in warm water for 20–30 minutes. Add all of the ingredients, including the cashew nuts and a little of the soaking water, to a blender. Blend to a smooth fine paste, adding a little more water if needed, to make a slightly runny dipping chutney. Serve with your favourite snacks or even a main course. Soak the cashew nuts in warm water for 20–30 minutes. Soak the cashew nuts in warm water for 20–30 minutes. Add all of the ingredients, including the cashew nuts and a little of the soaking water, to a blender. Blend to a smooth fine paste, adding a little more water if needed, to make a slightly runny dipping chutney. Serve with your favourite snacks or even a main course. Add all of the ingredients, including the cashew nuts and a little of the soaking water, to a blender. Blend to a smooth fine paste, adding a little more water if needed, to make a slightly runny dipping chutney. Serve with your favourite snacks or even a main course."
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} | ea8c28adea36b70f906311defa59371ba7d96172cec5168bf2628150090e78de | Monkfish with kombu peppercorn sauce recipe
To make the kaffir lime oil, add all of the ingredients to a high speed blender and blitz for 10 seconds – do not let the oil get warm. Transfer the mixture to a container immediately, and allow to infuse for 24 hours before straining. Store in a bottle and keep refrigerated to preserve the fresh aroma and colour.To make the dark fish stock, preheat the oven to 200C. Rinse the fish bones thoroughly and chop.Roast the bones on a baking parchment lined tray, drizzled with the oil, for 20–25 minutes until dark brown.Add the roasted fish bones, all of the remaining ingredients and 250ml/9fl oz water to a medium pot.Bring to a gentle simmer, skimming off any foam and scum, and cook for 20 minutes.Turn off the heat and leave to cool naturally at room temperature to allow full infusion.Strain through a fine sieve, pressing all of the liquid out of the solids.Chill and store in the fridge. Use within 5 days or freeze any extra for later use.To make the kombu peppercorn sauce, heat the vegetable oil in a suitable pan over a medium heat. Add the shallots, garlic, button mushrooms and ground spices and cook for 10 minutes, until soft. Add the miso, white wine, and brandy. Bring to the boil and reduce by two thirds. Add the dark fish stock, double cream, mushroom stock powder, and kombu powder. Bring back to a simmer and cook gently for 30–45 minutes until the sauce thickens and intensifies in flavour. Blend the sauce in batches until super smooth, then pass through a fine chinois. The consistency should be thick enough to coat the back of a spoon.Finally, add the cabernet sauvignon vinegar and taste. Adjust seasoning and consistency with salt, more vinegar, or more cream as needed. Transfer to a container and keep in the fridge. To make the pickled Tropea onions, place the onions in a large container with a fitting lid. Lightly season with salt and sprinkle over the cinnamon sticks, bay leaves, chilli flakes, cumin and mustard seeds. Heat the vinegar, sugar and 180ml water/6fl oz in a medium pan and bring to a boil. Pour the hot liquid over the onions, making sure they are fully covered. Gently stir to distribute heat evenly. Place a lid on the container and allow to cool to room temperature. Once cooled, store in the fridge. Allow them to pickle for at least 24 hours.To make the seared maitake mushrooms, put a frying pan on a high heat and add the oil. Season the mushrooms and add to the pan, cook until you get a heavy sear on both sides. This will take 4–5 minutes. Keep warm. To make the monkfish, preheat the oven to 180C/160C Fan/Gas 4 if you have thick tails (they will need finishing in the oven).Heat a heavy, cast iron pan over a medium high heat.Add the oil, then sear the monkfish tails on all sides, for 2–3 minutes per side, until golden.Reduce the heat to medium low, and add the butter, garlic, and thyme.Baste continuously with a spoon for 2–3 minutes.If your tails are thick, transfer the pan to the oven for 5–8 minutes to finish cooking (or cover and cook gently on a low heat).To serve, carve the monkfish off the bone but place it back together again on a serving plate. Bone in the middle, 2 fillets each side. Pour over the sauce.Then place the mushrooms on top along with the onions, sea aster and lime oil. To make the kaffir lime oil, add all of the ingredients to a high speed blender and blitz for 10 seconds – do not let the oil get warm. To make the kaffir lime oil, add all of the ingredients to a high speed blender and blitz for 10 seconds – do not let the oil get warm. Transfer the mixture to a container immediately, and allow to infuse for 24 hours before straining. Transfer the mixture to a container immediately, and allow to infuse for 24 hours before straining. Store in a bottle and keep refrigerated to preserve the fresh aroma and colour. Store in a bottle and keep refrigerated to preserve the fresh aroma and colour. To make the dark fish stock, preheat the oven to 200C. Rinse the fish bones thoroughly and chop. To make the dark fish stock, preheat the oven to 200C. Rinse the fish bones thoroughly and chop. Roast the bones on a baking parchment lined tray, drizzled with the oil, for 20–25 minutes until dark brown. Roast the bones on a baking parchment lined tray, drizzled with the oil, for 20–25 minutes until dark brown. Add the roasted fish bones, all of the remaining ingredients and 250ml/9fl oz water to a medium pot. Add the roasted fish bones, all of the remaining ingredients and 250ml/9fl oz water to a medium pot. Bring to a gentle simmer, skimming off any foam and scum, and cook for 20 minutes. Bring to a gentle simmer, skimming off any foam and scum, and cook for 20 minutes. Turn off the heat and leave to cool naturally at room temperature to allow full infusion. Turn off the heat and leave to cool naturally at room temperature to allow full infusion. Strain through a fine sieve, pressing all of the liquid out of the solids. Strain through a fine sieve, pressing all of the liquid out of the solids. Chill and store in the fridge. Use within 5 days or freeze any extra for later use. Chill and store in the fridge. Use within 5 days or freeze any extra for later use. To make the kombu peppercorn sauce, heat the vegetable oil in a suitable pan over a medium heat. Add the shallots, garlic, button mushrooms and ground spices and cook for 10 minutes, until soft. To make the kombu peppercorn sauce, heat the vegetable oil in a suitable pan over a medium heat. Add the shallots, garlic, button mushrooms and ground spices and cook for 10 minutes, until soft. Add the miso, white wine, and brandy. Bring to the boil and reduce by two thirds. Add the miso, white wine, and brandy. Bring to the boil and reduce by two thirds. Add the dark fish stock, double cream, mushroom stock powder, and kombu powder. Bring back to a simmer and cook gently for 30–45 minutes until the sauce thickens and intensifies in flavour. Add the dark fish stock, double cream, mushroom stock powder, and kombu powder. Bring back to a simmer and cook gently for 30–45 minutes until the sauce thickens and intensifies in flavour. Blend the sauce in batches until super smooth, then pass through a fine chinois. The consistency should be thick enough to coat the back of a spoon. Blend the sauce in batches until super smooth, then pass through a fine chinois. The consistency should be thick enough to coat the back of a spoon. Finally, add the cabernet sauvignon vinegar and taste. Adjust seasoning and consistency with salt, more vinegar, or more cream as needed. Transfer to a container and keep in the fridge. Finally, add the cabernet sauvignon vinegar and taste. Adjust seasoning and consistency with salt, more vinegar, or more cream as needed. Transfer to a container and keep in the fridge. To make the pickled Tropea onions, place the onions in a large container with a fitting lid. Lightly season with salt and sprinkle over the cinnamon sticks, bay leaves, chilli flakes, cumin and mustard seeds. To make the pickled Tropea onions, place the onions in a large container with a fitting lid. Lightly season with salt and sprinkle over the cinnamon sticks, bay leaves, chilli flakes, cumin and mustard seeds. Heat the vinegar, sugar and 180ml water/6fl oz in a medium pan and bring to a boil. Pour the hot liquid over the onions, making sure they are fully covered. Heat the vinegar, sugar and 180ml water/6fl oz in a medium pan and bring to a boil. Pour the hot liquid over the onions, making sure they are fully covered. Gently stir to distribute heat evenly. Place a lid on the container and allow to cool to room temperature. Once cooled, store in the fridge. Allow them to pickle for at least 24 hours. Gently stir to distribute heat evenly. Place a lid on the container and allow to cool to room temperature. Once cooled, store in the fridge. Allow them to pickle for at least 24 hours. To make the seared maitake mushrooms, put a frying pan on a high heat and add the oil. To make the seared maitake mushrooms, put a frying pan on a high heat and add the oil. Season the mushrooms and add to the pan, cook until you get a heavy sear on both sides. This will take 4–5 minutes. Keep warm. Season the mushrooms and add to the pan, cook until you get a heavy sear on both sides. This will take 4–5 minutes. Keep warm. To make the monkfish, preheat the oven to 180C/160C Fan/Gas 4 if you have thick tails (they will need finishing in the oven). To make the monkfish, preheat the oven to 180C/160C Fan/Gas 4 if you have thick tails (they will need finishing in the oven). Heat a heavy, cast iron pan over a medium high heat. Heat a heavy, cast iron pan over a medium high heat. Add the oil, then sear the monkfish tails on all sides, for 2–3 minutes per side, until golden. Add the oil, then sear the monkfish tails on all sides, for 2–3 minutes per side, until golden. Reduce the heat to medium low, and add the butter, garlic, and thyme. Reduce the heat to medium low, and add the butter, garlic, and thyme. Baste continuously with a spoon for 2–3 minutes. Baste continuously with a spoon for 2–3 minutes. If your tails are thick, transfer the pan to the oven for 5–8 minutes to finish cooking (or cover and cook gently on a low heat). If your tails are thick, transfer the pan to the oven for 5–8 minutes to finish cooking (or cover and cook gently on a low heat). To serve, carve the monkfish off the bone but place it back together again on a serving plate. Bone in the middle, 2 fillets each side. Pour over the sauce.Then place the mushrooms on top along with the onions, sea aster and lime oil. To serve, carve the monkfish off the bone but place it back together again on a serving plate. Bone in the middle, 2 fillets each side. Pour over the sauce. Then place the mushrooms on top along with the onions, sea aster and lime oil. | {
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"content": "To make the kaffir lime oil, add all of the ingredients to a high speed blender and blitz for 10 seconds – do not let the oil get warm. Transfer the mixture to a container immediately, and allow to infuse for 24 hours before straining. Store in a bottle and keep refrigerated to preserve the fresh aroma and colour.To make the dark fish stock, preheat the oven to 200C. Rinse the fish bones thoroughly and chop.Roast the bones on a baking parchment lined tray, drizzled with the oil, for 20–25 minutes until dark brown.Add the roasted fish bones, all of the remaining ingredients and 250ml/9fl oz water to a medium pot.Bring to a gentle simmer, skimming off any foam and scum, and cook for 20 minutes.Turn off the heat and leave to cool naturally at room temperature to allow full infusion.Strain through a fine sieve, pressing all of the liquid out of the solids.Chill and store in the fridge. Use within 5 days or freeze any extra for later use.To make the kombu peppercorn sauce, heat the vegetable oil in a suitable pan over a medium heat. Add the shallots, garlic, button mushrooms and ground spices and cook for 10 minutes, until soft. Add the miso, white wine, and brandy. Bring to the boil and reduce by two thirds. Add the dark fish stock, double cream, mushroom stock powder, and kombu powder. Bring back to a simmer and cook gently for 30–45 minutes until the sauce thickens and intensifies in flavour. Blend the sauce in batches until super smooth, then pass through a fine chinois. The consistency should be thick enough to coat the back of a spoon.Finally, add the cabernet sauvignon vinegar and taste. Adjust seasoning and consistency with salt, more vinegar, or more cream as needed. Transfer to a container and keep in the fridge. To make the pickled Tropea onions, place the onions in a large container with a fitting lid. Lightly season with salt and sprinkle over the cinnamon sticks, bay leaves, chilli flakes, cumin and mustard seeds. Heat the vinegar, sugar and 180ml water/6fl oz in a medium pan and bring to a boil. Pour the hot liquid over the onions, making sure they are fully covered. Gently stir to distribute heat evenly. Place a lid on the container and allow to cool to room temperature. Once cooled, store in the fridge. Allow them to pickle for at least 24 hours.To make the seared maitake mushrooms, put a frying pan on a high heat and add the oil. Season the mushrooms and add to the pan, cook until you get a heavy sear on both sides. This will take 4–5 minutes. Keep warm. To make the monkfish, preheat the oven to 180C/160C Fan/Gas 4 if you have thick tails (they will need finishing in the oven).Heat a heavy, cast iron pan over a medium high heat.Add the oil, then sear the monkfish tails on all sides, for 2–3 minutes per side, until golden.Reduce the heat to medium low, and add the butter, garlic, and thyme.Baste continuously with a spoon for 2–3 minutes.If your tails are thick, transfer the pan to the oven for 5–8 minutes to finish cooking (or cover and cook gently on a low heat).To serve, carve the monkfish off the bone but place it back together again on a serving plate. Bone in the middle, 2 fillets each side. Pour over the sauce.Then place the mushrooms on top along with the onions, sea aster and lime oil. To make the kaffir lime oil, add all of the ingredients to a high speed blender and blitz for 10 seconds – do not let the oil get warm. To make the kaffir lime oil, add all of the ingredients to a high speed blender and blitz for 10 seconds – do not let the oil get warm. Transfer the mixture to a container immediately, and allow to infuse for 24 hours before straining. Transfer the mixture to a container immediately, and allow to infuse for 24 hours before straining. Store in a bottle and keep refrigerated to preserve the fresh aroma and colour. Store in a bottle and keep refrigerated to preserve the fresh aroma and colour. To make the dark fish stock, preheat the oven to 200C. Rinse the fish bones thoroughly and chop. To make the dark fish stock, preheat the oven to 200C. Rinse the fish bones thoroughly and chop. Roast the bones on a baking parchment lined tray, drizzled with the oil, for 20–25 minutes until dark brown. Roast the bones on a baking parchment lined tray, drizzled with the oil, for 20–25 minutes until dark brown. Add the roasted fish bones, all of the remaining ingredients and 250ml/9fl oz water to a medium pot. Add the roasted fish bones, all of the remaining ingredients and 250ml/9fl oz water to a medium pot. Bring to a gentle simmer, skimming off any foam and scum, and cook for 20 minutes. Bring to a gentle simmer, skimming off any foam and scum, and cook for 20 minutes. Turn off the heat and leave to cool naturally at room temperature to allow full infusion. Turn off the heat and leave to cool naturally at room temperature to allow full infusion. Strain through a fine sieve, pressing all of the liquid out of the solids. Strain through a fine sieve, pressing all of the liquid out of the solids. Chill and store in the fridge. Use within 5 days or freeze any extra for later use. Chill and store in the fridge. Use within 5 days or freeze any extra for later use. To make the kombu peppercorn sauce, heat the vegetable oil in a suitable pan over a medium heat. Add the shallots, garlic, button mushrooms and ground spices and cook for 10 minutes, until soft. To make the kombu peppercorn sauce, heat the vegetable oil in a suitable pan over a medium heat. Add the shallots, garlic, button mushrooms and ground spices and cook for 10 minutes, until soft. Add the miso, white wine, and brandy. Bring to the boil and reduce by two thirds. Add the miso, white wine, and brandy. Bring to the boil and reduce by two thirds. Add the dark fish stock, double cream, mushroom stock powder, and kombu powder. Bring back to a simmer and cook gently for 30–45 minutes until the sauce thickens and intensifies in flavour. Add the dark fish stock, double cream, mushroom stock powder, and kombu powder. Bring back to a simmer and cook gently for 30–45 minutes until the sauce thickens and intensifies in flavour. Blend the sauce in batches until super smooth, then pass through a fine chinois. The consistency should be thick enough to coat the back of a spoon. Blend the sauce in batches until super smooth, then pass through a fine chinois. The consistency should be thick enough to coat the back of a spoon. Finally, add the cabernet sauvignon vinegar and taste. Adjust seasoning and consistency with salt, more vinegar, or more cream as needed. Transfer to a container and keep in the fridge. Finally, add the cabernet sauvignon vinegar and taste. Adjust seasoning and consistency with salt, more vinegar, or more cream as needed. Transfer to a container and keep in the fridge. To make the pickled Tropea onions, place the onions in a large container with a fitting lid. Lightly season with salt and sprinkle over the cinnamon sticks, bay leaves, chilli flakes, cumin and mustard seeds. To make the pickled Tropea onions, place the onions in a large container with a fitting lid. Lightly season with salt and sprinkle over the cinnamon sticks, bay leaves, chilli flakes, cumin and mustard seeds. Heat the vinegar, sugar and 180ml water/6fl oz in a medium pan and bring to a boil. Pour the hot liquid over the onions, making sure they are fully covered. Heat the vinegar, sugar and 180ml water/6fl oz in a medium pan and bring to a boil. Pour the hot liquid over the onions, making sure they are fully covered. Gently stir to distribute heat evenly. Place a lid on the container and allow to cool to room temperature. Once cooled, store in the fridge. Allow them to pickle for at least 24 hours. Gently stir to distribute heat evenly. Place a lid on the container and allow to cool to room temperature. Once cooled, store in the fridge. Allow them to pickle for at least 24 hours. To make the seared maitake mushrooms, put a frying pan on a high heat and add the oil. To make the seared maitake mushrooms, put a frying pan on a high heat and add the oil. Season the mushrooms and add to the pan, cook until you get a heavy sear on both sides. This will take 4–5 minutes. Keep warm. Season the mushrooms and add to the pan, cook until you get a heavy sear on both sides. This will take 4–5 minutes. Keep warm. To make the monkfish, preheat the oven to 180C/160C Fan/Gas 4 if you have thick tails (they will need finishing in the oven). To make the monkfish, preheat the oven to 180C/160C Fan/Gas 4 if you have thick tails (they will need finishing in the oven). Heat a heavy, cast iron pan over a medium high heat. Heat a heavy, cast iron pan over a medium high heat. Add the oil, then sear the monkfish tails on all sides, for 2–3 minutes per side, until golden. Add the oil, then sear the monkfish tails on all sides, for 2–3 minutes per side, until golden. Reduce the heat to medium low, and add the butter, garlic, and thyme. Reduce the heat to medium low, and add the butter, garlic, and thyme. Baste continuously with a spoon for 2–3 minutes. Baste continuously with a spoon for 2–3 minutes. If your tails are thick, transfer the pan to the oven for 5–8 minutes to finish cooking (or cover and cook gently on a low heat). If your tails are thick, transfer the pan to the oven for 5–8 minutes to finish cooking (or cover and cook gently on a low heat). To serve, carve the monkfish off the bone but place it back together again on a serving plate. Bone in the middle, 2 fillets each side. Pour over the sauce.Then place the mushrooms on top along with the onions, sea aster and lime oil. To serve, carve the monkfish off the bone but place it back together again on a serving plate. Bone in the middle, 2 fillets each side. Pour over the sauce. Then place the mushrooms on top along with the onions, sea aster and lime oil."
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} | 427e61ce82bf6261e7d5a1080ba9bc081957b209004a1840056b7a32a30b3ca9 | Pork banh mi recipe
An average of 3.5 out of 5 stars from 4 ratings This popular Vietnamese street food uses marinated pork loin as the star of the show, with pickles and spiced mayo. 2 Thai shallots, chopped 2 lemongrass stalks, outer skin removed and chopped4 garlic cloves, crushed 3 tbsp oyster sauce 1 tbsp crushed fresh root ginger 1 tsp palm sugar 1 tbsp fish sauce 1 tbsp soy sauce500g/1lb 2oz pork loin, flattened out a bit and cut into strips 2 Thai shallots, chopped 2 lemongrass stalks, outer skin removed and chopped 4 garlic cloves, crushed 3 tbsp oyster sauce 1 tbsp crushed fresh root ginger 1 tsp palm sugar 1 tbsp fish sauce 1 tbsp soy sauce 500g/1lb 2oz pork loin, flattened out a bit and cut into strips 1 green chilli, julienned1 carrot, julienned ¼ daikon, julienned 2–3 tbsp palm sugar, to taste1 lime, juice only50ml/2fl oz rice wine vinegar 1 green chilli, julienned 1 carrot, julienned ¼ daikon, julienned 2–3 tbsp palm sugar, to taste 1 lime, juice only 50ml/2fl oz rice wine vinegar ½ crunchy baguette 3 tbsp mayonnaise 2 garlic cloves, chopped½ bunch Thai basil, chopped 1 tbsp sriracha 1 Little Gem lettuce, leaves separated½ cucumber, cut into discsfresh coriander sprigs, to garnish ½ crunchy baguette 3 tbsp mayonnaise 2 garlic cloves, chopped ½ bunch Thai basil, chopped 1 tbsp sriracha 1 Little Gem lettuce, leaves separated ½ cucumber, cut into discs fresh coriander sprigs, to garnish Method To make the pork, add all the ingredients except the pork to a food processor and blend together. Pour into a bowl, add the pork strips and toss to coat, then cover and allow to marinate in the fridge for 24 hours. Pre-heat a griddle pan over high heat, add the pork to the pan and cook on the very hot griddle until crispy. This will take 7–10 minutes, depending on the thickness of the meat.To make the pickles, place the chilli, carrot and daikon in a bowl. Add the sugar, lime juice and vinegar to a saucepan and heat until the sugar is dissolved, then pour over the vegetables. Allow to steep to pickle.To serve, toast the inside of the baguette in a griddle pan until golden. Meanwhile, mix the mayonnaise, garlic, basil and siracha together. Spread this inside the toasted baguette then lay some lettuce leaves and cucumber down one side of the baguette. Fill with the crispy pork, top with the pickles and garnish with the coriander. To make the pork, add all the ingredients except the pork to a food processor and blend together. Pour into a bowl, add the pork strips and toss to coat, then cover and allow to marinate in the fridge for 24 hours. To make the pork, add all the ingredients except the pork to a food processor and blend together. Pour into a bowl, add the pork strips and toss to coat, then cover and allow to marinate in the fridge for 24 hours. Pre-heat a griddle pan over high heat, add the pork to the pan and cook on the very hot griddle until crispy. This will take 7–10 minutes, depending on the thickness of the meat. Pre-heat a griddle pan over high heat, add the pork to the pan and cook on the very hot griddle until crispy. This will take 7–10 minutes, depending on the thickness of the meat. To make the pickles, place the chilli, carrot and daikon in a bowl. Add the sugar, lime juice and vinegar to a saucepan and heat until the sugar is dissolved, then pour over the vegetables. Allow to steep to pickle. To make the pickles, place the chilli, carrot and daikon in a bowl. Add the sugar, lime juice and vinegar to a saucepan and heat until the sugar is dissolved, then pour over the vegetables. Allow to steep to pickle. To serve, toast the inside of the baguette in a griddle pan until golden. Meanwhile, mix the mayonnaise, garlic, basil and siracha together. Spread this inside the toasted baguette then lay some lettuce leaves and cucumber down one side of the baguette. Fill with the crispy pork, top with the pickles and garnish with the coriander. To serve, toast the inside of the baguette in a griddle pan until golden. Meanwhile, mix the mayonnaise, garlic, basil and siracha together. Spread this inside the toasted baguette then lay some lettuce leaves and cucumber down one side of the baguette. Fill with the crispy pork, top with the pickles and garnish with the coriander. | {
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"title": "Pork banh mi recipe",
"content": "An average of 3.5 out of 5 stars from 4 ratings This popular Vietnamese street food uses marinated pork loin as the star of the show, with pickles and spiced mayo. 2 Thai shallots, chopped 2 lemongrass stalks, outer skin removed and chopped4 garlic cloves, crushed 3 tbsp oyster sauce 1 tbsp crushed fresh root ginger 1 tsp palm sugar 1 tbsp fish sauce 1 tbsp soy sauce500g/1lb 2oz pork loin, flattened out a bit and cut into strips 2 Thai shallots, chopped 2 lemongrass stalks, outer skin removed and chopped 4 garlic cloves, crushed 3 tbsp oyster sauce 1 tbsp crushed fresh root ginger 1 tsp palm sugar 1 tbsp fish sauce 1 tbsp soy sauce 500g/1lb 2oz pork loin, flattened out a bit and cut into strips 1 green chilli, julienned1 carrot, julienned ¼ daikon, julienned 2–3 tbsp palm sugar, to taste1 lime, juice only50ml/2fl oz rice wine vinegar 1 green chilli, julienned 1 carrot, julienned ¼ daikon, julienned 2–3 tbsp palm sugar, to taste 1 lime, juice only 50ml/2fl oz rice wine vinegar ½ crunchy baguette 3 tbsp mayonnaise 2 garlic cloves, chopped½ bunch Thai basil, chopped 1 tbsp sriracha 1 Little Gem lettuce, leaves separated½ cucumber, cut into discsfresh coriander sprigs, to garnish ½ crunchy baguette 3 tbsp mayonnaise 2 garlic cloves, chopped ½ bunch Thai basil, chopped 1 tbsp sriracha 1 Little Gem lettuce, leaves separated ½ cucumber, cut into discs fresh coriander sprigs, to garnish Method To make the pork, add all the ingredients except the pork to a food processor and blend together. Pour into a bowl, add the pork strips and toss to coat, then cover and allow to marinate in the fridge for 24 hours. Pre-heat a griddle pan over high heat, add the pork to the pan and cook on the very hot griddle until crispy. This will take 7–10 minutes, depending on the thickness of the meat.To make the pickles, place the chilli, carrot and daikon in a bowl. Add the sugar, lime juice and vinegar to a saucepan and heat until the sugar is dissolved, then pour over the vegetables. Allow to steep to pickle.To serve, toast the inside of the baguette in a griddle pan until golden. Meanwhile, mix the mayonnaise, garlic, basil and siracha together. Spread this inside the toasted baguette then lay some lettuce leaves and cucumber down one side of the baguette. Fill with the crispy pork, top with the pickles and garnish with the coriander. To make the pork, add all the ingredients except the pork to a food processor and blend together. Pour into a bowl, add the pork strips and toss to coat, then cover and allow to marinate in the fridge for 24 hours. To make the pork, add all the ingredients except the pork to a food processor and blend together. Pour into a bowl, add the pork strips and toss to coat, then cover and allow to marinate in the fridge for 24 hours. Pre-heat a griddle pan over high heat, add the pork to the pan and cook on the very hot griddle until crispy. This will take 7–10 minutes, depending on the thickness of the meat. Pre-heat a griddle pan over high heat, add the pork to the pan and cook on the very hot griddle until crispy. This will take 7–10 minutes, depending on the thickness of the meat. To make the pickles, place the chilli, carrot and daikon in a bowl. Add the sugar, lime juice and vinegar to a saucepan and heat until the sugar is dissolved, then pour over the vegetables. Allow to steep to pickle. To make the pickles, place the chilli, carrot and daikon in a bowl. Add the sugar, lime juice and vinegar to a saucepan and heat until the sugar is dissolved, then pour over the vegetables. Allow to steep to pickle. To serve, toast the inside of the baguette in a griddle pan until golden. Meanwhile, mix the mayonnaise, garlic, basil and siracha together. Spread this inside the toasted baguette then lay some lettuce leaves and cucumber down one side of the baguette. Fill with the crispy pork, top with the pickles and garnish with the coriander. To serve, toast the inside of the baguette in a griddle pan until golden. Meanwhile, mix the mayonnaise, garlic, basil and siracha together. Spread this inside the toasted baguette then lay some lettuce leaves and cucumber down one side of the baguette. Fill with the crispy pork, top with the pickles and garnish with the coriander."
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} | a257e51e880e04a2ddaa1ff1b8cc93b003617da87ac99aa34685e293a573b2ac | Sambal clams with coconut milk rice (Sambal lala) recipe
An average of 5.0 out of 5 stars from 2 ratings Serve clams cooked with piquant Indonesian chilli sauce either with samphire or wild garlic, depending on what you can get hold of. Leave plenty of time for soaking both the dried chillies and the clams. 20 dried red chillies7 banana shallots, roughly chopped 15 garlic cloves, roughly chopped3 red chillies, roughly chopped3 lemongrass stalks, roughly chopped 1 heaped tbsp toasted belacan shrimp paste2 tbsp palm sugar 1½ tbsp salt 20 dried red chillies 7 banana shallots, roughly chopped 15 garlic cloves, roughly chopped 3 red chillies, roughly chopped 3 lemongrass stalks, roughly chopped 1 heaped tbsp toasted belacan shrimp paste 2 tbsp palm sugar 1½ tbsp salt 375g/13oz jasmine rice400ml/7fl oz coconut milk1½ tsp saltPandan leaves, tied into a knot2 tbsp coconut cream (optional) 375g/13oz jasmine rice 400ml/7fl oz coconut milk 1½ tsp salt Pandan leaves, tied into a knot 2 tbsp coconut cream (optional) 200ml/7fl oz rapeseed oil 150ml/5fl oz tamarind water3 tbsp ketjap manis1kg/2lb 4oz clams, soaked (see Tip)100g/3½oz wild garlic leaves (alternatively use samphire)lime juice, to taste salt, to tastepalm sugar, to taste small handful Thai basil, torn, to garnish 200ml/7fl oz rapeseed oil 150ml/5fl oz tamarind water 3 tbsp ketjap manis 1kg/2lb 4oz clams, soaked (see Tip) 100g/3½oz wild garlic leaves (alternatively use samphire) lime juice, to taste salt, to taste palm sugar, to taste small handful Thai basil, torn, to garnish Method To make the sambal, put the chillies in a bowl of lukewarm water. Leave to soak until soft and fully rehydrated (about 15 minutes). Drain and roughly chop, removing any seeds (although you can keep some depending on how spicy you like it).Put the rehydrated chillies in a blender with the shallots, garlic, fresh red chillies, lemongrass and toasted belachan. Blend to a fine paste. Set aside. Remove the paste from the blender and mix in the sugar and salt.To make the coconut milk rice (nasi lemak rice), soak the rice in a bowl of cold water for about 15 minutes, then rinse and wash the rice thoroughly, or until the water isn't as cloudy. Drain the rice completely and put in a medium saucepan with the coconut milk – you may wish to reserve a little of the thicker cream on the top of the coconut milk to add later (or alternatively you can use coconut cream for this). Add salt and enough water to come up to the first joint of a finger poked into the top of the rice. Nestle in the pandan leaves throughout the rice. Cook over a medium heat (alternatively cook the rice in a rice cooker with all of the ingredients added and about 200ml/7fl oz water). Once cooked through, add the coconut cream if using (or alternatively reserve the cream on top of the coconut milk to add at this point).For wok-frying the clams, put about half of the oil into a large wok and allow to reach a medium heat. Add the paste and fry on a medium-low heat for about 15 minutes, moving it constantly so it doesn't burn. Now add the rest of the oil – if the paste looks like it's getting too dry, add a little more oil. The ideal state will be when the oil has split from the sambal and risen to the top. Add in the tamarind water and ketjap manis, keep cooking until the volume of liquid has reduced down (about 2 minutes). Drain the clams, then add them to the wok and cover it with a lid. Once the majority of the clams are open, add the wild garlic (or samphire) and toss the sauce around everything. Discard any clams that haven't opened and serve piping hot with lime juice, salt, palm sugar and some Thai basil garnish to finish, with the rice on the side. To make the sambal, put the chillies in a bowl of lukewarm water. Leave to soak until soft and fully rehydrated (about 15 minutes). Drain and roughly chop, removing any seeds (although you can keep some depending on how spicy you like it). To make the sambal, put the chillies in a bowl of lukewarm water. Leave to soak until soft and fully rehydrated (about 15 minutes). Drain and roughly chop, removing any seeds (although you can keep some depending on how spicy you like it). Put the rehydrated chillies in a blender with the shallots, garlic, fresh red chillies, lemongrass and toasted belachan. Blend to a fine paste. Set aside. Put the rehydrated chillies in a blender with the shallots, garlic, fresh red chillies, lemongrass and toasted belachan. Blend to a fine paste. Set aside. Remove the paste from the blender and mix in the sugar and salt. Remove the paste from the blender and mix in the sugar and salt. To make the coconut milk rice (nasi lemak rice), soak the rice in a bowl of cold water for about 15 minutes, then rinse and wash the rice thoroughly, or until the water isn't as cloudy. To make the coconut milk rice (nasi lemak rice), soak the rice in a bowl of cold water for about 15 minutes, then rinse and wash the rice thoroughly, or until the water isn't as cloudy. Drain the rice completely and put in a medium saucepan with the coconut milk – you may wish to reserve a little of the thicker cream on the top of the coconut milk to add later (or alternatively you can use coconut cream for this). Add salt and enough water to come up to the first joint of a finger poked into the top of the rice. Nestle in the pandan leaves throughout the rice. Cook over a medium heat (alternatively cook the rice in a rice cooker with all of the ingredients added and about 200ml/7fl oz water). Once cooked through, add the coconut cream if using (or alternatively reserve the cream on top of the coconut milk to add at this point). Drain the rice completely and put in a medium saucepan with the coconut milk – you may wish to reserve a little of the thicker cream on the top of the coconut milk to add later (or alternatively you can use coconut cream for this). Add salt and enough water to come up to the first joint of a finger poked into the top of the rice. Nestle in the pandan leaves throughout the rice. Cook over a medium heat (alternatively cook the rice in a rice cooker with all of the ingredients added and about 200ml/7fl oz water). Once cooked through, add the coconut cream if using (or alternatively reserve the cream on top of the coconut milk to add at this point). For wok-frying the clams, put about half of the oil into a large wok and allow to reach a medium heat. Add the paste and fry on a medium-low heat for about 15 minutes, moving it constantly so it doesn't burn. Now add the rest of the oil – if the paste looks like it's getting too dry, add a little more oil. The ideal state will be when the oil has split from the sambal and risen to the top. For wok-frying the clams, put about half of the oil into a large wok and allow to reach a medium heat. Add the paste and fry on a medium-low heat for about 15 minutes, moving it constantly so it doesn't burn. Now add the rest of the oil – if the paste looks like it's getting too dry, add a little more oil. The ideal state will be when the oil has split from the sambal and risen to the top. Add in the tamarind water and ketjap manis, keep cooking until the volume of liquid has reduced down (about 2 minutes). Add in the tamarind water and ketjap manis, keep cooking until the volume of liquid has reduced down (about 2 minutes). Drain the clams, then add them to the wok and cover it with a lid. Once the majority of the clams are open, add the wild garlic (or samphire) and toss the sauce around everything. Drain the clams, then add them to the wok and cover it with a lid. Once the majority of the clams are open, add the wild garlic (or samphire) and toss the sauce around everything. Discard any clams that haven't opened and serve piping hot with lime juice, salt, palm sugar and some Thai basil garnish to finish, with the rice on the side. Discard any clams that haven't opened and serve piping hot with lime juice, salt, palm sugar and some Thai basil garnish to finish, with the rice on the side. Recipe tips Soak the clams in heavily salted cold water for 20 minutes ahead of making this recipe. Pandan leaves add a lovely perfume to the rice in this recipe - they are available to buy from specialist Thai (or other Asian stores) or online. | {
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"title": "Sambal clams with coconut milk rice (Sambal lala) recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Serve clams cooked with piquant Indonesian chilli sauce either with samphire or wild garlic, depending on what you can get hold of. Leave plenty of time for soaking both the dried chillies and the clams. 20 dried red chillies7 banana shallots, roughly chopped 15 garlic cloves, roughly chopped3 red chillies, roughly chopped3 lemongrass stalks, roughly chopped 1 heaped tbsp toasted belacan shrimp paste2 tbsp palm sugar 1½ tbsp salt 20 dried red chillies 7 banana shallots, roughly chopped 15 garlic cloves, roughly chopped 3 red chillies, roughly chopped 3 lemongrass stalks, roughly chopped 1 heaped tbsp toasted belacan shrimp paste 2 tbsp palm sugar 1½ tbsp salt 375g/13oz jasmine rice400ml/7fl oz coconut milk1½ tsp saltPandan leaves, tied into a knot2 tbsp coconut cream (optional) 375g/13oz jasmine rice 400ml/7fl oz coconut milk 1½ tsp salt Pandan leaves, tied into a knot 2 tbsp coconut cream (optional) 200ml/7fl oz rapeseed oil 150ml/5fl oz tamarind water3 tbsp ketjap manis1kg/2lb 4oz clams, soaked (see Tip)100g/3½oz wild garlic leaves (alternatively use samphire)lime juice, to taste salt, to tastepalm sugar, to taste small handful Thai basil, torn, to garnish 200ml/7fl oz rapeseed oil 150ml/5fl oz tamarind water 3 tbsp ketjap manis 1kg/2lb 4oz clams, soaked (see Tip) 100g/3½oz wild garlic leaves (alternatively use samphire) lime juice, to taste salt, to taste palm sugar, to taste small handful Thai basil, torn, to garnish Method To make the sambal, put the chillies in a bowl of lukewarm water. Leave to soak until soft and fully rehydrated (about 15 minutes). Drain and roughly chop, removing any seeds (although you can keep some depending on how spicy you like it).Put the rehydrated chillies in a blender with the shallots, garlic, fresh red chillies, lemongrass and toasted belachan. Blend to a fine paste. Set aside. Remove the paste from the blender and mix in the sugar and salt.To make the coconut milk rice (nasi lemak rice), soak the rice in a bowl of cold water for about 15 minutes, then rinse and wash the rice thoroughly, or until the water isn't as cloudy. Drain the rice completely and put in a medium saucepan with the coconut milk – you may wish to reserve a little of the thicker cream on the top of the coconut milk to add later (or alternatively you can use coconut cream for this). Add salt and enough water to come up to the first joint of a finger poked into the top of the rice. Nestle in the pandan leaves throughout the rice. Cook over a medium heat (alternatively cook the rice in a rice cooker with all of the ingredients added and about 200ml/7fl oz water). Once cooked through, add the coconut cream if using (or alternatively reserve the cream on top of the coconut milk to add at this point).For wok-frying the clams, put about half of the oil into a large wok and allow to reach a medium heat. Add the paste and fry on a medium-low heat for about 15 minutes, moving it constantly so it doesn't burn. Now add the rest of the oil – if the paste looks like it's getting too dry, add a little more oil. The ideal state will be when the oil has split from the sambal and risen to the top. Add in the tamarind water and ketjap manis, keep cooking until the volume of liquid has reduced down (about 2 minutes). Drain the clams, then add them to the wok and cover it with a lid. Once the majority of the clams are open, add the wild garlic (or samphire) and toss the sauce around everything. Discard any clams that haven't opened and serve piping hot with lime juice, salt, palm sugar and some Thai basil garnish to finish, with the rice on the side. To make the sambal, put the chillies in a bowl of lukewarm water. Leave to soak until soft and fully rehydrated (about 15 minutes). Drain and roughly chop, removing any seeds (although you can keep some depending on how spicy you like it). To make the sambal, put the chillies in a bowl of lukewarm water. Leave to soak until soft and fully rehydrated (about 15 minutes). Drain and roughly chop, removing any seeds (although you can keep some depending on how spicy you like it). Put the rehydrated chillies in a blender with the shallots, garlic, fresh red chillies, lemongrass and toasted belachan. Blend to a fine paste. Set aside. Put the rehydrated chillies in a blender with the shallots, garlic, fresh red chillies, lemongrass and toasted belachan. Blend to a fine paste. Set aside. Remove the paste from the blender and mix in the sugar and salt. Remove the paste from the blender and mix in the sugar and salt. To make the coconut milk rice (nasi lemak rice), soak the rice in a bowl of cold water for about 15 minutes, then rinse and wash the rice thoroughly, or until the water isn't as cloudy. To make the coconut milk rice (nasi lemak rice), soak the rice in a bowl of cold water for about 15 minutes, then rinse and wash the rice thoroughly, or until the water isn't as cloudy. Drain the rice completely and put in a medium saucepan with the coconut milk – you may wish to reserve a little of the thicker cream on the top of the coconut milk to add later (or alternatively you can use coconut cream for this). Add salt and enough water to come up to the first joint of a finger poked into the top of the rice. Nestle in the pandan leaves throughout the rice. Cook over a medium heat (alternatively cook the rice in a rice cooker with all of the ingredients added and about 200ml/7fl oz water). Once cooked through, add the coconut cream if using (or alternatively reserve the cream on top of the coconut milk to add at this point). Drain the rice completely and put in a medium saucepan with the coconut milk – you may wish to reserve a little of the thicker cream on the top of the coconut milk to add later (or alternatively you can use coconut cream for this). Add salt and enough water to come up to the first joint of a finger poked into the top of the rice. Nestle in the pandan leaves throughout the rice. Cook over a medium heat (alternatively cook the rice in a rice cooker with all of the ingredients added and about 200ml/7fl oz water). Once cooked through, add the coconut cream if using (or alternatively reserve the cream on top of the coconut milk to add at this point). For wok-frying the clams, put about half of the oil into a large wok and allow to reach a medium heat. Add the paste and fry on a medium-low heat for about 15 minutes, moving it constantly so it doesn't burn. Now add the rest of the oil – if the paste looks like it's getting too dry, add a little more oil. The ideal state will be when the oil has split from the sambal and risen to the top. For wok-frying the clams, put about half of the oil into a large wok and allow to reach a medium heat. Add the paste and fry on a medium-low heat for about 15 minutes, moving it constantly so it doesn't burn. Now add the rest of the oil – if the paste looks like it's getting too dry, add a little more oil. The ideal state will be when the oil has split from the sambal and risen to the top. Add in the tamarind water and ketjap manis, keep cooking until the volume of liquid has reduced down (about 2 minutes). Add in the tamarind water and ketjap manis, keep cooking until the volume of liquid has reduced down (about 2 minutes). Drain the clams, then add them to the wok and cover it with a lid. Once the majority of the clams are open, add the wild garlic (or samphire) and toss the sauce around everything. Drain the clams, then add them to the wok and cover it with a lid. Once the majority of the clams are open, add the wild garlic (or samphire) and toss the sauce around everything. Discard any clams that haven't opened and serve piping hot with lime juice, salt, palm sugar and some Thai basil garnish to finish, with the rice on the side. Discard any clams that haven't opened and serve piping hot with lime juice, salt, palm sugar and some Thai basil garnish to finish, with the rice on the side. Recipe tips Soak the clams in heavily salted cold water for 20 minutes ahead of making this recipe. Pandan leaves add a lovely perfume to the rice in this recipe - they are available to buy from specialist Thai (or other Asian stores) or online."
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} | 5187d64a6de5d84b4ad8ed74746af6bf207201b5376ddb915f1eb7da07b49b4c | Indian-style chicken wings with tamarind dip recipe
An average of 4.0 out of 5 stars from 1 rating Chicken wings are marinated in an Indian-style coating and then served with a spicy tamarind sauce for dipping. You will need 2 metal skewers for this recipe. 12 chicken wings (just the middle two-boned section, not the drumstick or wing tips)500ml/18fl oz chicken stock 12 chicken wings (just the middle two-boned section, not the drumstick or wing tips) 500ml/18fl oz chicken stock 100g/3½ oz plain yoghurt 1 tbsp ground turmeric 1 tsp salt ½ tbsp ground cumin 1 tbsp ground coriander ½ tbsp Kashmiri chilli powder 1 lime, juice only4 garlic cloves, chopped 1 tbsp chopped fresh root ginger 1 tsp garam masala 1 tbsp ground fenugreek 100g/3½ oz plain yoghurt 1 tbsp ground turmeric 1 tsp salt ½ tbsp ground cumin 1 tbsp ground coriander ½ tbsp Kashmiri chilli powder 1 lime, juice only 4 garlic cloves, chopped 1 tbsp chopped fresh root ginger 1 tsp garam masala 1 tbsp ground fenugreek 2 tbsp tamarind paste½ tsp ground cumin ½ tsp Kashmiri chilli powder ½ tsp ground ginger 1–2 tbsp palm sugar 2 tbsp tamarind paste ½ tsp ground cumin ½ tsp Kashmiri chilli powder ½ tsp ground ginger 1–2 tbsp palm sugar 12 curry leaves, fried until crispy1 tbsp micro coriander 1 tbsp micro mint 1 red chilli, chopped1 green chilli, chopped1 lime, cut into wedges 12 curry leaves, fried until crispy 1 tbsp micro coriander 1 tbsp micro mint 1 red chilli, chopped 1 green chilli, chopped 1 lime, cut into wedges Method To make the chicken wings, place the wings and stock in a large saucepan. Poach the chicken gently for 45 minutes until tender. Remove and chill in the fridge to firm up. To make the marinade, mix all of the ingredients together in a large bowl. Add the wings and mix to coat thoroughly. Leave for a minimum of 2 hours to marinate, in the fridge. Pre-heat a grill to very hot. Thread the wings onto two metal skewers and cook under the hot grill for 6–8 minutes until blistered. To make the dressing, mix all of the ingredients in a small saucepan and add water to loosen. Cook until reduced by half. Leave to cool. Serve the chicken wings with all of the garnishes, the tamarind dressing and lime wedges. To make the chicken wings, place the wings and stock in a large saucepan. Poach the chicken gently for 45 minutes until tender. Remove and chill in the fridge to firm up. To make the chicken wings, place the wings and stock in a large saucepan. Poach the chicken gently for 45 minutes until tender. Remove and chill in the fridge to firm up. To make the marinade, mix all of the ingredients together in a large bowl. Add the wings and mix to coat thoroughly. Leave for a minimum of 2 hours to marinate, in the fridge. To make the marinade, mix all of the ingredients together in a large bowl. Add the wings and mix to coat thoroughly. Leave for a minimum of 2 hours to marinate, in the fridge. Pre-heat a grill to very hot. Thread the wings onto two metal skewers and cook under the hot grill for 6–8 minutes until blistered. Pre-heat a grill to very hot. Thread the wings onto two metal skewers and cook under the hot grill for 6–8 minutes until blistered. To make the dressing, mix all of the ingredients in a small saucepan and add water to loosen. Cook until reduced by half. Leave to cool. To make the dressing, mix all of the ingredients in a small saucepan and add water to loosen. Cook until reduced by half. Leave to cool. Serve the chicken wings with all of the garnishes, the tamarind dressing and lime wedges. Serve the chicken wings with all of the garnishes, the tamarind dressing and lime wedges. | {
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"title": "Indian-style chicken wings with tamarind dip recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Chicken wings are marinated in an Indian-style coating and then served with a spicy tamarind sauce for dipping. You will need 2 metal skewers for this recipe. 12 chicken wings (just the middle two-boned section, not the drumstick or wing tips)500ml/18fl oz chicken stock 12 chicken wings (just the middle two-boned section, not the drumstick or wing tips) 500ml/18fl oz chicken stock 100g/3½ oz plain yoghurt 1 tbsp ground turmeric 1 tsp salt ½ tbsp ground cumin 1 tbsp ground coriander ½ tbsp Kashmiri chilli powder 1 lime, juice only4 garlic cloves, chopped 1 tbsp chopped fresh root ginger 1 tsp garam masala 1 tbsp ground fenugreek 100g/3½ oz plain yoghurt 1 tbsp ground turmeric 1 tsp salt ½ tbsp ground cumin 1 tbsp ground coriander ½ tbsp Kashmiri chilli powder 1 lime, juice only 4 garlic cloves, chopped 1 tbsp chopped fresh root ginger 1 tsp garam masala 1 tbsp ground fenugreek 2 tbsp tamarind paste½ tsp ground cumin ½ tsp Kashmiri chilli powder ½ tsp ground ginger 1–2 tbsp palm sugar 2 tbsp tamarind paste ½ tsp ground cumin ½ tsp Kashmiri chilli powder ½ tsp ground ginger 1–2 tbsp palm sugar 12 curry leaves, fried until crispy1 tbsp micro coriander 1 tbsp micro mint 1 red chilli, chopped1 green chilli, chopped1 lime, cut into wedges 12 curry leaves, fried until crispy 1 tbsp micro coriander 1 tbsp micro mint 1 red chilli, chopped 1 green chilli, chopped 1 lime, cut into wedges Method To make the chicken wings, place the wings and stock in a large saucepan. Poach the chicken gently for 45 minutes until tender. Remove and chill in the fridge to firm up. To make the marinade, mix all of the ingredients together in a large bowl. Add the wings and mix to coat thoroughly. Leave for a minimum of 2 hours to marinate, in the fridge. Pre-heat a grill to very hot. Thread the wings onto two metal skewers and cook under the hot grill for 6–8 minutes until blistered. To make the dressing, mix all of the ingredients in a small saucepan and add water to loosen. Cook until reduced by half. Leave to cool. Serve the chicken wings with all of the garnishes, the tamarind dressing and lime wedges. To make the chicken wings, place the wings and stock in a large saucepan. Poach the chicken gently for 45 minutes until tender. Remove and chill in the fridge to firm up. To make the chicken wings, place the wings and stock in a large saucepan. Poach the chicken gently for 45 minutes until tender. Remove and chill in the fridge to firm up. To make the marinade, mix all of the ingredients together in a large bowl. Add the wings and mix to coat thoroughly. Leave for a minimum of 2 hours to marinate, in the fridge. To make the marinade, mix all of the ingredients together in a large bowl. Add the wings and mix to coat thoroughly. Leave for a minimum of 2 hours to marinate, in the fridge. Pre-heat a grill to very hot. Thread the wings onto two metal skewers and cook under the hot grill for 6–8 minutes until blistered. Pre-heat a grill to very hot. Thread the wings onto two metal skewers and cook under the hot grill for 6–8 minutes until blistered. To make the dressing, mix all of the ingredients in a small saucepan and add water to loosen. Cook until reduced by half. Leave to cool. To make the dressing, mix all of the ingredients in a small saucepan and add water to loosen. Cook until reduced by half. Leave to cool. Serve the chicken wings with all of the garnishes, the tamarind dressing and lime wedges. Serve the chicken wings with all of the garnishes, the tamarind dressing and lime wedges."
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} | a01e9b449580d8ece1dd6c880335a7012d0ee15ebfa723d914097c79dfa55324 | Thai-style sausage and coconut soup recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai-style_sausage_and_79378_16x9.jpg This tasty and warming spicy soup is substantial enough to have for dinner as it contains balls of sausage meat. 3 bird's-eye chillies, chopped3 garlic cloves, crushed1 tbsp chopped fresh root ginger 2 tbsp chopped fresh coriander 1 tsp shrimp pastesplash Thai fish sauce, to taste 6 pork sausages, skins removed and crumbledsalt and freshly ground black pepper 3 bird's-eye chillies, chopped 3 garlic cloves, crushed 1 tbsp chopped fresh root ginger 2 tbsp chopped fresh coriander 1 tsp shrimp paste splash Thai fish sauce, to taste 6 pork sausages, skins removed and crumbled salt and freshly ground black pepper 2 tbsp vegetable oil, for frying1 shallot, sliced3 garlic cloves, sliced2cm/1in fresh root ginger, slicedbunch fresh coriander, stalks finely chopped and leaves separated 1–2 tbsp Thai red chilli paste 1–2 tbsp tamarind paste1 tbsp palm sugar 500ml/18fl oz chicken or vegetable stock 400ml tin coconut milk 5 chestnut mushrooms, sliced100g/3½oz bamboo shoots, julienned50g/1¾oz green beans, cut into 1cm/½in pieces 3 lemongrass sticks, cracked2 limes, for squeezing bunch fresh Thai basil, chopped, to garnishsplash Thai fish sauce, to tastesalt and freshly ground black pepper 2 tbsp vegetable oil, for frying 1 shallot, sliced 3 garlic cloves, sliced 2cm/1in fresh root ginger, sliced bunch fresh coriander, stalks finely chopped and leaves separated 1–2 tbsp Thai red chilli paste 1–2 tbsp tamarind paste 1 tbsp palm sugar 500ml/18fl oz chicken or vegetable stock 400ml tin coconut milk 5 chestnut mushrooms, sliced 100g/3½oz bamboo shoots, julienned 50g/1¾oz green beans, cut into 1cm/½in pieces 3 lemongrass sticks, cracked 2 limes, for squeezing bunch fresh Thai basil, chopped, to garnish splash Thai fish sauce, to taste salt and freshly ground black pepper Method To make the sausage balls, blitz all of the ingredients, except the sausages, in a food processor and then mix in the sausage meat. Taste and season with salt and pepper. Roll into balls, half the size of golf balls, and set aside. To make the soup, heat the oil in a large saucepan and fry the sausage balls until coloured all over. Remove and set aside.In the same pan sweat the shallot, garlic, ginger and coriander stalks for 5 minutes. Add the chilli paste, tamarind, palm sugar and stock. Add the coconut milk, mushrooms, bamboo shoots, beans and lemongrass. Taste and season with salt and pepper. Add the sausage balls back into the pan and poach gently for 4–5 minutes until cooked through. Serve in bowls with the limes, fresh Thai basil and fish sauce to season as you like. To make the sausage balls, blitz all of the ingredients, except the sausages, in a food processor and then mix in the sausage meat. Taste and season with salt and pepper. Roll into balls, half the size of golf balls, and set aside. To make the sausage balls, blitz all of the ingredients, except the sausages, in a food processor and then mix in the sausage meat. Taste and season with salt and pepper. Roll into balls, half the size of golf balls, and set aside. To make the soup, heat the oil in a large saucepan and fry the sausage balls until coloured all over. Remove and set aside. To make the soup, heat the oil in a large saucepan and fry the sausage balls until coloured all over. Remove and set aside. In the same pan sweat the shallot, garlic, ginger and coriander stalks for 5 minutes. Add the chilli paste, tamarind, palm sugar and stock. Add the coconut milk, mushrooms, bamboo shoots, beans and lemongrass. Taste and season with salt and pepper. In the same pan sweat the shallot, garlic, ginger and coriander stalks for 5 minutes. Add the chilli paste, tamarind, palm sugar and stock. Add the coconut milk, mushrooms, bamboo shoots, beans and lemongrass. Taste and season with salt and pepper. Add the sausage balls back into the pan and poach gently for 4–5 minutes until cooked through. Add the sausage balls back into the pan and poach gently for 4–5 minutes until cooked through. Serve in bowls with the limes, fresh Thai basil and fish sauce to season as you like. Serve in bowls with the limes, fresh Thai basil and fish sauce to season as you like. | {
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"url": "https://www.bbc.co.uk/food/recipes/thai-style_sausage_and_79378",
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"title": "Thai-style sausage and coconut soup 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/thai-style_sausage_and_79378_16x9.jpg This tasty and warming spicy soup is substantial enough to have for dinner as it contains balls of sausage meat. 3 bird's-eye chillies, chopped3 garlic cloves, crushed1 tbsp chopped fresh root ginger 2 tbsp chopped fresh coriander 1 tsp shrimp pastesplash Thai fish sauce, to taste 6 pork sausages, skins removed and crumbledsalt and freshly ground black pepper 3 bird's-eye chillies, chopped 3 garlic cloves, crushed 1 tbsp chopped fresh root ginger 2 tbsp chopped fresh coriander 1 tsp shrimp paste splash Thai fish sauce, to taste 6 pork sausages, skins removed and crumbled salt and freshly ground black pepper 2 tbsp vegetable oil, for frying1 shallot, sliced3 garlic cloves, sliced2cm/1in fresh root ginger, slicedbunch fresh coriander, stalks finely chopped and leaves separated 1–2 tbsp Thai red chilli paste 1–2 tbsp tamarind paste1 tbsp palm sugar 500ml/18fl oz chicken or vegetable stock 400ml tin coconut milk 5 chestnut mushrooms, sliced100g/3½oz bamboo shoots, julienned50g/1¾oz green beans, cut into 1cm/½in pieces 3 lemongrass sticks, cracked2 limes, for squeezing bunch fresh Thai basil, chopped, to garnishsplash Thai fish sauce, to tastesalt and freshly ground black pepper 2 tbsp vegetable oil, for frying 1 shallot, sliced 3 garlic cloves, sliced 2cm/1in fresh root ginger, sliced bunch fresh coriander, stalks finely chopped and leaves separated 1–2 tbsp Thai red chilli paste 1–2 tbsp tamarind paste 1 tbsp palm sugar 500ml/18fl oz chicken or vegetable stock 400ml tin coconut milk 5 chestnut mushrooms, sliced 100g/3½oz bamboo shoots, julienned 50g/1¾oz green beans, cut into 1cm/½in pieces 3 lemongrass sticks, cracked 2 limes, for squeezing bunch fresh Thai basil, chopped, to garnish splash Thai fish sauce, to taste salt and freshly ground black pepper Method To make the sausage balls, blitz all of the ingredients, except the sausages, in a food processor and then mix in the sausage meat. Taste and season with salt and pepper. Roll into balls, half the size of golf balls, and set aside. To make the soup, heat the oil in a large saucepan and fry the sausage balls until coloured all over. Remove and set aside.In the same pan sweat the shallot, garlic, ginger and coriander stalks for 5 minutes. Add the chilli paste, tamarind, palm sugar and stock. Add the coconut milk, mushrooms, bamboo shoots, beans and lemongrass. Taste and season with salt and pepper. Add the sausage balls back into the pan and poach gently for 4–5 minutes until cooked through. Serve in bowls with the limes, fresh Thai basil and fish sauce to season as you like. To make the sausage balls, blitz all of the ingredients, except the sausages, in a food processor and then mix in the sausage meat. Taste and season with salt and pepper. Roll into balls, half the size of golf balls, and set aside. To make the sausage balls, blitz all of the ingredients, except the sausages, in a food processor and then mix in the sausage meat. Taste and season with salt and pepper. Roll into balls, half the size of golf balls, and set aside. To make the soup, heat the oil in a large saucepan and fry the sausage balls until coloured all over. Remove and set aside. To make the soup, heat the oil in a large saucepan and fry the sausage balls until coloured all over. Remove and set aside. In the same pan sweat the shallot, garlic, ginger and coriander stalks for 5 minutes. Add the chilli paste, tamarind, palm sugar and stock. Add the coconut milk, mushrooms, bamboo shoots, beans and lemongrass. Taste and season with salt and pepper. In the same pan sweat the shallot, garlic, ginger and coriander stalks for 5 minutes. Add the chilli paste, tamarind, palm sugar and stock. Add the coconut milk, mushrooms, bamboo shoots, beans and lemongrass. Taste and season with salt and pepper. Add the sausage balls back into the pan and poach gently for 4–5 minutes until cooked through. Add the sausage balls back into the pan and poach gently for 4–5 minutes until cooked through. Serve in bowls with the limes, fresh Thai basil and fish sauce to season as you like. Serve in bowls with the limes, fresh Thai basil and fish sauce to season as you like."
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} | 03cb9c07ece75a26e841fc192306ba115a2fc5942bece0a400ac55d3bf2d8896 | Vegetable and paneer curry recipe
An average of 1.0 out of 5 stars from 2 ratings Warming spices and freshly baked garlic naan bread make this vegetarian curry a real treat for all the family. 50g/1¾oz coriander seeds 30g/1oz dried red chillis 20g/¾oz cumin seeds 20g/¾oz fennel seeds 5g/⅛oz fenugreek seeds 5g/⅛oz black peppercorns1 cinnamon stick 50g/1¾oz coriander seeds 30g/1oz dried red chillis 20g/¾oz cumin seeds 20g/¾oz fennel seeds 5g/⅛oz fenugreek seeds 5g/⅛oz black peppercorns 1 cinnamon stick 2 tbsp vegetable oil1 cauliflower, cut into florets ½ butternut squash, peeled and diced 1 tsp black mustard seeds½ tsp fenugreek1 cinnamon stick 15 fresh curry leaves 6 whole red chillis, split 1 tsp ground turmeric 1 onion, finely chopped2 beef tomatoes, chopped 6 garlic cloves, crushed 1 tbsp crushed fresh root ginger 2 tbsp curry powder (made above) 100g/3½oz green beans, cut into bite-sized pieces 1 green pepper, chopped2 tbsp tamarind paste 1 tsp palm sugar 200g/7oz paneer cheese, cut into cubes400ml/14fl oz vegetable stock 4 tbsp plain yoghurtsalt and freshly ground black pepper 2 tbsp vegetable oil 1 cauliflower, cut into florets ½ butternut squash, peeled and diced 1 tsp black mustard seeds ½ tsp fenugreek 1 cinnamon stick 15 fresh curry leaves 6 whole red chillis, split 1 tsp ground turmeric 1 onion, finely chopped 2 beef tomatoes, chopped 6 garlic cloves, crushed 1 tbsp crushed fresh root ginger 2 tbsp curry powder (made above) 100g/3½oz green beans, cut into bite-sized pieces 1 green pepper, chopped 2 tbsp tamarind paste 1 tsp palm sugar 200g/7oz paneer cheese, cut into cubes 400ml/14fl oz vegetable stock 4 tbsp plain yoghurt salt and freshly ground black pepper 100g/3½oz unsalted butter 3 garlic cloves, crushed 1 tbsp chopped fresh parsley7g/¼oz fresh yeast 120ml/4¼fl oz warm water 300g/10½oz strong white bread flour 1 tsp sugar ½ tsp baking powder 150ml/¼ pint plain yoghurt 30g/1oz unsalted butter, melted1 tsp salt 100g/3½oz unsalted butter 3 garlic cloves, crushed 1 tbsp chopped fresh parsley 7g/¼oz fresh yeast 120ml/4¼fl oz warm water 300g/10½oz strong white bread flour 1 tsp sugar ½ tsp baking powder 150ml/¼ pint plain yoghurt 30g/1oz unsalted butter, melted 1 tsp salt Method To make the curry powder, toast all the spices slowly in a dry frying pan to bring out the flavours, this will take 3-4 minutes, then allow to cool. Use a spice grinder or food processor to blend into a powder. Set aside.To make the vegetable and paneer curry, preheat the oven to 220C/200C Fan/Gas 7. Toss the cauliflower and butternut squash in a large bowl with some oil and season with salt and black pepper. Spread the cauliflower and butternut squash across a baking tray then roast for 20 minutes or so until cooked. Heat a pan with some oil or ghee then add the spices and allow to crackle. Add the onion, tomatoes, garlic, ginger and curry powder. Now add the beans and green pepper and cook for a further 10 minutes before adding the tamarind, sugar, paneer and stock along with the roasted squash and cauliflower back to the pan and cook for the last 8–10 minutes. To make the garlic naan, heat the butter and garlic together in a saucepan, then stir in the parsley. Keep warm.In a jug, add the yeast to the warm water and mix. Place the flour, sugar, salt and baking powder in the bowl of a food mixer and pour in the yeast mixture. Add the yoghurt and melted butter, then mix for 10 minutes or so. Leave to prove for 1 hour. Break the dough into 4 balls and roll out, then cook in a dry frying pan on both sides until blacked, this will take 2-3 minutes. Brush over the warm garlic butter. Serve with the curry. To make the curry powder, toast all the spices slowly in a dry frying pan to bring out the flavours, this will take 3-4 minutes, then allow to cool. Use a spice grinder or food processor to blend into a powder. Set aside. To make the curry powder, toast all the spices slowly in a dry frying pan to bring out the flavours, this will take 3-4 minutes, then allow to cool. Use a spice grinder or food processor to blend into a powder. Set aside. To make the vegetable and paneer curry, preheat the oven to 220C/200C Fan/Gas 7. Toss the cauliflower and butternut squash in a large bowl with some oil and season with salt and black pepper. To make the vegetable and paneer curry, preheat the oven to 220C/200C Fan/Gas 7. Toss the cauliflower and butternut squash in a large bowl with some oil and season with salt and black pepper. Spread the cauliflower and butternut squash across a baking tray then roast for 20 minutes or so until cooked. Spread the cauliflower and butternut squash across a baking tray then roast for 20 minutes or so until cooked. Heat a pan with some oil or ghee then add the spices and allow to crackle. Add the onion, tomatoes, garlic, ginger and curry powder. Now add the beans and green pepper and cook for a further 10 minutes before adding the tamarind, sugar, paneer and stock along with the roasted squash and cauliflower back to the pan and cook for the last 8–10 minutes. Heat a pan with some oil or ghee then add the spices and allow to crackle. Add the onion, tomatoes, garlic, ginger and curry powder. Now add the beans and green pepper and cook for a further 10 minutes before adding the tamarind, sugar, paneer and stock along with the roasted squash and cauliflower back to the pan and cook for the last 8–10 minutes. To make the garlic naan, heat the butter and garlic together in a saucepan, then stir in the parsley. Keep warm. To make the garlic naan, heat the butter and garlic together in a saucepan, then stir in the parsley. Keep warm. In a jug, add the yeast to the warm water and mix. Place the flour, sugar, salt and baking powder in the bowl of a food mixer and pour in the yeast mixture. Add the yoghurt and melted butter, then mix for 10 minutes or so. Leave to prove for 1 hour. In a jug, add the yeast to the warm water and mix. Place the flour, sugar, salt and baking powder in the bowl of a food mixer and pour in the yeast mixture. Add the yoghurt and melted butter, then mix for 10 minutes or so. Leave to prove for 1 hour. Break the dough into 4 balls and roll out, then cook in a dry frying pan on both sides until blacked, this will take 2-3 minutes. Brush over the warm garlic butter. Serve with the curry. Break the dough into 4 balls and roll out, then cook in a dry frying pan on both sides until blacked, this will take 2-3 minutes. Brush over the warm garlic butter. Serve with the curry. | {
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"title": "Vegetable and paneer curry recipe",
"content": "An average of 1.0 out of 5 stars from 2 ratings Warming spices and freshly baked garlic naan bread make this vegetarian curry a real treat for all the family. 50g/1¾oz coriander seeds 30g/1oz dried red chillis 20g/¾oz cumin seeds 20g/¾oz fennel seeds 5g/⅛oz fenugreek seeds 5g/⅛oz black peppercorns1 cinnamon stick 50g/1¾oz coriander seeds 30g/1oz dried red chillis 20g/¾oz cumin seeds 20g/¾oz fennel seeds 5g/⅛oz fenugreek seeds 5g/⅛oz black peppercorns 1 cinnamon stick 2 tbsp vegetable oil1 cauliflower, cut into florets ½ butternut squash, peeled and diced 1 tsp black mustard seeds½ tsp fenugreek1 cinnamon stick 15 fresh curry leaves 6 whole red chillis, split 1 tsp ground turmeric 1 onion, finely chopped2 beef tomatoes, chopped 6 garlic cloves, crushed 1 tbsp crushed fresh root ginger 2 tbsp curry powder (made above) 100g/3½oz green beans, cut into bite-sized pieces 1 green pepper, chopped2 tbsp tamarind paste 1 tsp palm sugar 200g/7oz paneer cheese, cut into cubes400ml/14fl oz vegetable stock 4 tbsp plain yoghurtsalt and freshly ground black pepper 2 tbsp vegetable oil 1 cauliflower, cut into florets ½ butternut squash, peeled and diced 1 tsp black mustard seeds ½ tsp fenugreek 1 cinnamon stick 15 fresh curry leaves 6 whole red chillis, split 1 tsp ground turmeric 1 onion, finely chopped 2 beef tomatoes, chopped 6 garlic cloves, crushed 1 tbsp crushed fresh root ginger 2 tbsp curry powder (made above) 100g/3½oz green beans, cut into bite-sized pieces 1 green pepper, chopped 2 tbsp tamarind paste 1 tsp palm sugar 200g/7oz paneer cheese, cut into cubes 400ml/14fl oz vegetable stock 4 tbsp plain yoghurt salt and freshly ground black pepper 100g/3½oz unsalted butter 3 garlic cloves, crushed 1 tbsp chopped fresh parsley7g/¼oz fresh yeast 120ml/4¼fl oz warm water 300g/10½oz strong white bread flour 1 tsp sugar ½ tsp baking powder 150ml/¼ pint plain yoghurt 30g/1oz unsalted butter, melted1 tsp salt 100g/3½oz unsalted butter 3 garlic cloves, crushed 1 tbsp chopped fresh parsley 7g/¼oz fresh yeast 120ml/4¼fl oz warm water 300g/10½oz strong white bread flour 1 tsp sugar ½ tsp baking powder 150ml/¼ pint plain yoghurt 30g/1oz unsalted butter, melted 1 tsp salt Method To make the curry powder, toast all the spices slowly in a dry frying pan to bring out the flavours, this will take 3-4 minutes, then allow to cool. Use a spice grinder or food processor to blend into a powder. Set aside.To make the vegetable and paneer curry, preheat the oven to 220C/200C Fan/Gas 7. Toss the cauliflower and butternut squash in a large bowl with some oil and season with salt and black pepper. Spread the cauliflower and butternut squash across a baking tray then roast for 20 minutes or so until cooked. Heat a pan with some oil or ghee then add the spices and allow to crackle. Add the onion, tomatoes, garlic, ginger and curry powder. Now add the beans and green pepper and cook for a further 10 minutes before adding the tamarind, sugar, paneer and stock along with the roasted squash and cauliflower back to the pan and cook for the last 8–10 minutes. To make the garlic naan, heat the butter and garlic together in a saucepan, then stir in the parsley. Keep warm.In a jug, add the yeast to the warm water and mix. Place the flour, sugar, salt and baking powder in the bowl of a food mixer and pour in the yeast mixture. Add the yoghurt and melted butter, then mix for 10 minutes or so. Leave to prove for 1 hour. Break the dough into 4 balls and roll out, then cook in a dry frying pan on both sides until blacked, this will take 2-3 minutes. Brush over the warm garlic butter. Serve with the curry. To make the curry powder, toast all the spices slowly in a dry frying pan to bring out the flavours, this will take 3-4 minutes, then allow to cool. Use a spice grinder or food processor to blend into a powder. Set aside. To make the curry powder, toast all the spices slowly in a dry frying pan to bring out the flavours, this will take 3-4 minutes, then allow to cool. Use a spice grinder or food processor to blend into a powder. Set aside. To make the vegetable and paneer curry, preheat the oven to 220C/200C Fan/Gas 7. Toss the cauliflower and butternut squash in a large bowl with some oil and season with salt and black pepper. To make the vegetable and paneer curry, preheat the oven to 220C/200C Fan/Gas 7. Toss the cauliflower and butternut squash in a large bowl with some oil and season with salt and black pepper. Spread the cauliflower and butternut squash across a baking tray then roast for 20 minutes or so until cooked. Spread the cauliflower and butternut squash across a baking tray then roast for 20 minutes or so until cooked. Heat a pan with some oil or ghee then add the spices and allow to crackle. Add the onion, tomatoes, garlic, ginger and curry powder. Now add the beans and green pepper and cook for a further 10 minutes before adding the tamarind, sugar, paneer and stock along with the roasted squash and cauliflower back to the pan and cook for the last 8–10 minutes. Heat a pan with some oil or ghee then add the spices and allow to crackle. Add the onion, tomatoes, garlic, ginger and curry powder. Now add the beans and green pepper and cook for a further 10 minutes before adding the tamarind, sugar, paneer and stock along with the roasted squash and cauliflower back to the pan and cook for the last 8–10 minutes. To make the garlic naan, heat the butter and garlic together in a saucepan, then stir in the parsley. Keep warm. To make the garlic naan, heat the butter and garlic together in a saucepan, then stir in the parsley. Keep warm. In a jug, add the yeast to the warm water and mix. Place the flour, sugar, salt and baking powder in the bowl of a food mixer and pour in the yeast mixture. Add the yoghurt and melted butter, then mix for 10 minutes or so. Leave to prove for 1 hour. In a jug, add the yeast to the warm water and mix. Place the flour, sugar, salt and baking powder in the bowl of a food mixer and pour in the yeast mixture. Add the yoghurt and melted butter, then mix for 10 minutes or so. Leave to prove for 1 hour. Break the dough into 4 balls and roll out, then cook in a dry frying pan on both sides until blacked, this will take 2-3 minutes. Brush over the warm garlic butter. Serve with the curry. Break the dough into 4 balls and roll out, then cook in a dry frying pan on both sides until blacked, this will take 2-3 minutes. Brush over the warm garlic butter. Serve with the curry."
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} | 4d4c93b8b14972738affe5ede4fb93c79bbcdc01ee7e09522570bfeeecc0045b | Beef khao soi recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_khao_soi_54958_16x9.jpg This delicious Thai soup is quick to make, with a broth offering the perfect balance of sweet, savoury, sour and spice. 2 bird’s-eye chillies 4 shallots, chopped10 garlic cloves, chopped1 tbsp chopped galangal 6 dried chillies, soaked in boiling water 2 tsp ground coriander 4 lime leaves 2 tsp ground turmeric 1 tsp shrimp paste 1 tbsp madras curry powder 2 bird’s-eye chillies 4 shallots, chopped 10 garlic cloves, chopped 1 tbsp chopped galangal 6 dried chillies, soaked in boiling water 2 tsp ground coriander 4 lime leaves 2 tsp ground turmeric 1 tsp shrimp paste 1 tbsp madras curry powder 2 nests egg noodles2 tbsp vegetable oil, for frying 2 nests egg noodles 2 tbsp vegetable oil, for frying 500g/1lb 2oz piece rib-eye steak or similar 500ml/18fl oz beef stock 400ml tin coconut milk 3 tbsp fish sauce (or to taste) 3 tbsp soy sauce (or to taste) 2 tsp palm sugarsalt and freshly ground black pepper 500g/1lb 2oz piece rib-eye steak or similar 500ml/18fl oz beef stock 400ml tin coconut milk 3 tbsp fish sauce (or to taste) 3 tbsp soy sauce (or to taste) 2 tsp palm sugar salt and freshly ground black pepper fresh coriander Thai basil2 red chillies, sliced 1 tbsp crispy chilli oil 1 lime, cut into wedges 1 shallot, thinly sliced fresh coriander Thai basil 2 red chillies, sliced 1 tbsp crispy chilli oil 1 lime, cut into wedges 1 shallot, thinly sliced Method To make the paste, add all the ingredients to a food processor and blend to a paste. Add enough water to loosen the mixture. Set aside.To prepare the noodles, soak one nest in boiling water. In a frying pan over high heat, add the oil. Once hot, fry the second nest of noodles until crisp and golden. Set aside. To cook the steak, season the rib-eye with salt and pepper. Place a frying pan over a high heat and add the steak, cooking for 1–2 minutes on each side until coloured. Remove from the pan.Add the paste to the pan and cook out for 2–3 minutes, then add the beef stock. Simmer gently for a few minutes before adding the coconut milk, fish sauce, soy and sugar. Put the soft noodles into a bowl, then add the beef and some stock and garnish with the coriander, basil, red chilli, crispy chilli oil, lime wedges, shallots and crispy noodles. Serve. To make the paste, add all the ingredients to a food processor and blend to a paste. Add enough water to loosen the mixture. Set aside. To make the paste, add all the ingredients to a food processor and blend to a paste. Add enough water to loosen the mixture. Set aside. To prepare the noodles, soak one nest in boiling water. In a frying pan over high heat, add the oil. Once hot, fry the second nest of noodles until crisp and golden. Set aside. To prepare the noodles, soak one nest in boiling water. In a frying pan over high heat, add the oil. Once hot, fry the second nest of noodles until crisp and golden. Set aside. To cook the steak, season the rib-eye with salt and pepper. Place a frying pan over a high heat and add the steak, cooking for 1–2 minutes on each side until coloured. Remove from the pan. To cook the steak, season the rib-eye with salt and pepper. Place a frying pan over a high heat and add the steak, cooking for 1–2 minutes on each side until coloured. Remove from the pan. Add the paste to the pan and cook out for 2–3 minutes, then add the beef stock. Simmer gently for a few minutes before adding the coconut milk, fish sauce, soy and sugar. Add the paste to the pan and cook out for 2–3 minutes, then add the beef stock. Simmer gently for a few minutes before adding the coconut milk, fish sauce, soy and sugar. Put the soft noodles into a bowl, then add the beef and some stock and garnish with the coriander, basil, red chilli, crispy chilli oil, lime wedges, shallots and crispy noodles. Serve. Put the soft noodles into a bowl, then add the beef and some stock and garnish with the coriander, basil, red chilli, crispy chilli oil, lime wedges, shallots and crispy noodles. Serve. | {
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"title": "Beef khao soi 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/beef_khao_soi_54958_16x9.jpg This delicious Thai soup is quick to make, with a broth offering the perfect balance of sweet, savoury, sour and spice. 2 bird’s-eye chillies 4 shallots, chopped10 garlic cloves, chopped1 tbsp chopped galangal 6 dried chillies, soaked in boiling water 2 tsp ground coriander 4 lime leaves 2 tsp ground turmeric 1 tsp shrimp paste 1 tbsp madras curry powder 2 bird’s-eye chillies 4 shallots, chopped 10 garlic cloves, chopped 1 tbsp chopped galangal 6 dried chillies, soaked in boiling water 2 tsp ground coriander 4 lime leaves 2 tsp ground turmeric 1 tsp shrimp paste 1 tbsp madras curry powder 2 nests egg noodles2 tbsp vegetable oil, for frying 2 nests egg noodles 2 tbsp vegetable oil, for frying 500g/1lb 2oz piece rib-eye steak or similar 500ml/18fl oz beef stock 400ml tin coconut milk 3 tbsp fish sauce (or to taste) 3 tbsp soy sauce (or to taste) 2 tsp palm sugarsalt and freshly ground black pepper 500g/1lb 2oz piece rib-eye steak or similar 500ml/18fl oz beef stock 400ml tin coconut milk 3 tbsp fish sauce (or to taste) 3 tbsp soy sauce (or to taste) 2 tsp palm sugar salt and freshly ground black pepper fresh coriander Thai basil2 red chillies, sliced 1 tbsp crispy chilli oil 1 lime, cut into wedges 1 shallot, thinly sliced fresh coriander Thai basil 2 red chillies, sliced 1 tbsp crispy chilli oil 1 lime, cut into wedges 1 shallot, thinly sliced Method To make the paste, add all the ingredients to a food processor and blend to a paste. Add enough water to loosen the mixture. Set aside.To prepare the noodles, soak one nest in boiling water. In a frying pan over high heat, add the oil. Once hot, fry the second nest of noodles until crisp and golden. Set aside. To cook the steak, season the rib-eye with salt and pepper. Place a frying pan over a high heat and add the steak, cooking for 1–2 minutes on each side until coloured. Remove from the pan.Add the paste to the pan and cook out for 2–3 minutes, then add the beef stock. Simmer gently for a few minutes before adding the coconut milk, fish sauce, soy and sugar. Put the soft noodles into a bowl, then add the beef and some stock and garnish with the coriander, basil, red chilli, crispy chilli oil, lime wedges, shallots and crispy noodles. Serve. To make the paste, add all the ingredients to a food processor and blend to a paste. Add enough water to loosen the mixture. Set aside. To make the paste, add all the ingredients to a food processor and blend to a paste. Add enough water to loosen the mixture. Set aside. To prepare the noodles, soak one nest in boiling water. In a frying pan over high heat, add the oil. Once hot, fry the second nest of noodles until crisp and golden. Set aside. To prepare the noodles, soak one nest in boiling water. In a frying pan over high heat, add the oil. Once hot, fry the second nest of noodles until crisp and golden. Set aside. To cook the steak, season the rib-eye with salt and pepper. Place a frying pan over a high heat and add the steak, cooking for 1–2 minutes on each side until coloured. Remove from the pan. To cook the steak, season the rib-eye with salt and pepper. Place a frying pan over a high heat and add the steak, cooking for 1–2 minutes on each side until coloured. Remove from the pan. Add the paste to the pan and cook out for 2–3 minutes, then add the beef stock. Simmer gently for a few minutes before adding the coconut milk, fish sauce, soy and sugar. Add the paste to the pan and cook out for 2–3 minutes, then add the beef stock. Simmer gently for a few minutes before adding the coconut milk, fish sauce, soy and sugar. Put the soft noodles into a bowl, then add the beef and some stock and garnish with the coriander, basil, red chilli, crispy chilli oil, lime wedges, shallots and crispy noodles. Serve. Put the soft noodles into a bowl, then add the beef and some stock and garnish with the coriander, basil, red chilli, crispy chilli oil, lime wedges, shallots and crispy noodles. Serve."
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} | 70919ef42496927042b93274e9e463a9536c362f7c903958bf27f3d7ad7285bc | Sticky chilli chicken wings recipe
Sticky chilli chicken wings with Thai pickled watermelon salad An average of 0.0 out of 5 stars from 0 ratings Sugar, fish sauce and chillies make a sweet, salty and spicy sauce that’s perfect for drizzling over chicken wings. 1 litre/1¾ pint buttermilk100g/3½oz salt1kg/2lb 4oz chicken wings, jointed 125g/4½oz rice flour125g/4½oz potato flour125g/4½oz plain flour1 tsp freshly ground black peppervegetable oil, for deep-frying 1 litre/1¾ pint buttermilk 100g/3½oz salt 1kg/2lb 4oz chicken wings, jointed 125g/4½oz rice flour 125g/4½oz potato flour 125g/4½oz plain flour 1 tsp freshly ground black pepper vegetable oil, for deep-frying 1 tbsp fish sauce 1 red bird's-eye chilli, finely chopped 75g/2½oz palm sugar 2 tbsp tamarind paste 1 tbsp fish sauce 1 red bird's-eye chilli, finely chopped 75g/2½oz palm sugar 2 tbsp tamarind paste 600g/1lb 5oz watermelon, cut into 1cm/½in cubes1 tbsp palm sugar2 tbsp fish sauce1 lime, juice only½ garlic clove, crushed½ Thai red chillihandful fresh coriander leaveshandful fresh mint leaveshandful roasted peanuts 600g/1lb 5oz watermelon, cut into 1cm/½in cubes 1 tbsp palm sugar 2 tbsp fish sauce 1 lime, juice only ½ garlic clove, crushed ½ Thai red chilli handful fresh coriander leaves handful fresh mint leaves handful roasted peanuts 1 tsp finely chopped fresh coriander leaves½ tsp finely chopped fresh Thai basil leaves1 tsp finely chopped fresh mint leaves1 tsp crispy garlic1 tsp crispy shallots1 tsp pickled red chillies1 free-range egg, fried 1 tsp finely chopped fresh coriander leaves ½ tsp finely chopped fresh Thai basil leaves 1 tsp finely chopped fresh mint leaves 1 tsp crispy garlic 1 tsp crispy shallots 1 tsp pickled red chillies 1 free-range egg, fried Method For the chicken wings, in a large bowl, whisk together the buttermilk and all but 1 tsp of the salt. Add the chicken and stir well. Cover and marinate in the fridge for 24 hours. For the salad, put the watermelon in a large bowl, cover and chill in the fridge for 3 hours.Meanwhile, gently simmer all the sticky chilli sauce ingredients with 1 tablespoon water in a saucepan over a low heat for 2 minutes. Set aside to cool.For the salad dressing, put the palm sugar, fish sauce, lime juice, garlic and Thai red chilli together in a food processor and blend until smooth. Mix with the cold watermelon in a very cold bowl, then fold in the herbs and peanuts.Mix together the flours, black pepper and the remaining salt in a large bowl. Thoroughly coat the chicken in the seasoned flour ready for frying. Heat the deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the wings in batches for 7 minutes.until cooked through, golden brown and crispy. Drain on kitchen paper and set aside to cool slightly. Coat the wings in the sticky chilli sauce.Mix together all the garnish ingredients. Pile the chicken wings into a serving bowl, sit the fried egg on top, and serve with the salad, garnished with the herb and spice mixture. For the chicken wings, in a large bowl, whisk together the buttermilk and all but 1 tsp of the salt. Add the chicken and stir well. Cover and marinate in the fridge for 24 hours. For the chicken wings, in a large bowl, whisk together the buttermilk and all but 1 tsp of the salt. Add the chicken and stir well. Cover and marinate in the fridge for 24 hours. For the salad, put the watermelon in a large bowl, cover and chill in the fridge for 3 hours. For the salad, put the watermelon in a large bowl, cover and chill in the fridge for 3 hours. Meanwhile, gently simmer all the sticky chilli sauce ingredients with 1 tablespoon water in a saucepan over a low heat for 2 minutes. Set aside to cool. Meanwhile, gently simmer all the sticky chilli sauce ingredients with 1 tablespoon water in a saucepan over a low heat for 2 minutes. Set aside to cool. For the salad dressing, put the palm sugar, fish sauce, lime juice, garlic and Thai red chilli together in a food processor and blend until smooth. Mix with the cold watermelon in a very cold bowl, then fold in the herbs and peanuts. For the salad dressing, put the palm sugar, fish sauce, lime juice, garlic and Thai red chilli together in a food processor and blend until smooth. Mix with the cold watermelon in a very cold bowl, then fold in the herbs and peanuts. Mix together the flours, black pepper and the remaining salt in a large bowl. Thoroughly coat the chicken in the seasoned flour ready for frying. Mix together the flours, black pepper and the remaining salt in a large bowl. Thoroughly coat the chicken in the seasoned flour ready for frying. Heat the deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the wings in batches for 7 minutes.until cooked through, golden brown and crispy. Drain on kitchen paper and set aside to cool slightly. Coat the wings in the sticky chilli sauce. Heat the deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the wings in batches for 7 minutes.until cooked through, golden brown and crispy. Drain on kitchen paper and set aside to cool slightly. Coat the wings in the sticky chilli sauce. Mix together all the garnish ingredients. Pile the chicken wings into a serving bowl, sit the fried egg on top, and serve with the salad, garnished with the herb and spice mixture. Mix together all the garnish ingredients. Pile the chicken wings into a serving bowl, sit the fried egg on top, and serve with the salad, garnished with the herb and spice mixture. | {
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"title": "Sticky chilli chicken wings recipe",
"content": "Sticky chilli chicken wings with Thai pickled watermelon salad An average of 0.0 out of 5 stars from 0 ratings Sugar, fish sauce and chillies make a sweet, salty and spicy sauce that’s perfect for drizzling over chicken wings. 1 litre/1¾ pint buttermilk100g/3½oz salt1kg/2lb 4oz chicken wings, jointed 125g/4½oz rice flour125g/4½oz potato flour125g/4½oz plain flour1 tsp freshly ground black peppervegetable oil, for deep-frying 1 litre/1¾ pint buttermilk 100g/3½oz salt 1kg/2lb 4oz chicken wings, jointed 125g/4½oz rice flour 125g/4½oz potato flour 125g/4½oz plain flour 1 tsp freshly ground black pepper vegetable oil, for deep-frying 1 tbsp fish sauce 1 red bird's-eye chilli, finely chopped 75g/2½oz palm sugar 2 tbsp tamarind paste 1 tbsp fish sauce 1 red bird's-eye chilli, finely chopped 75g/2½oz palm sugar 2 tbsp tamarind paste 600g/1lb 5oz watermelon, cut into 1cm/½in cubes1 tbsp palm sugar2 tbsp fish sauce1 lime, juice only½ garlic clove, crushed½ Thai red chillihandful fresh coriander leaveshandful fresh mint leaveshandful roasted peanuts 600g/1lb 5oz watermelon, cut into 1cm/½in cubes 1 tbsp palm sugar 2 tbsp fish sauce 1 lime, juice only ½ garlic clove, crushed ½ Thai red chilli handful fresh coriander leaves handful fresh mint leaves handful roasted peanuts 1 tsp finely chopped fresh coriander leaves½ tsp finely chopped fresh Thai basil leaves1 tsp finely chopped fresh mint leaves1 tsp crispy garlic1 tsp crispy shallots1 tsp pickled red chillies1 free-range egg, fried 1 tsp finely chopped fresh coriander leaves ½ tsp finely chopped fresh Thai basil leaves 1 tsp finely chopped fresh mint leaves 1 tsp crispy garlic 1 tsp crispy shallots 1 tsp pickled red chillies 1 free-range egg, fried Method For the chicken wings, in a large bowl, whisk together the buttermilk and all but 1 tsp of the salt. Add the chicken and stir well. Cover and marinate in the fridge for 24 hours. For the salad, put the watermelon in a large bowl, cover and chill in the fridge for 3 hours.Meanwhile, gently simmer all the sticky chilli sauce ingredients with 1 tablespoon water in a saucepan over a low heat for 2 minutes. Set aside to cool.For the salad dressing, put the palm sugar, fish sauce, lime juice, garlic and Thai red chilli together in a food processor and blend until smooth. Mix with the cold watermelon in a very cold bowl, then fold in the herbs and peanuts.Mix together the flours, black pepper and the remaining salt in a large bowl. Thoroughly coat the chicken in the seasoned flour ready for frying. Heat the deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the wings in batches for 7 minutes.until cooked through, golden brown and crispy. Drain on kitchen paper and set aside to cool slightly. Coat the wings in the sticky chilli sauce.Mix together all the garnish ingredients. Pile the chicken wings into a serving bowl, sit the fried egg on top, and serve with the salad, garnished with the herb and spice mixture. For the chicken wings, in a large bowl, whisk together the buttermilk and all but 1 tsp of the salt. Add the chicken and stir well. Cover and marinate in the fridge for 24 hours. For the chicken wings, in a large bowl, whisk together the buttermilk and all but 1 tsp of the salt. Add the chicken and stir well. Cover and marinate in the fridge for 24 hours. For the salad, put the watermelon in a large bowl, cover and chill in the fridge for 3 hours. For the salad, put the watermelon in a large bowl, cover and chill in the fridge for 3 hours. Meanwhile, gently simmer all the sticky chilli sauce ingredients with 1 tablespoon water in a saucepan over a low heat for 2 minutes. Set aside to cool. Meanwhile, gently simmer all the sticky chilli sauce ingredients with 1 tablespoon water in a saucepan over a low heat for 2 minutes. Set aside to cool. For the salad dressing, put the palm sugar, fish sauce, lime juice, garlic and Thai red chilli together in a food processor and blend until smooth. Mix with the cold watermelon in a very cold bowl, then fold in the herbs and peanuts. For the salad dressing, put the palm sugar, fish sauce, lime juice, garlic and Thai red chilli together in a food processor and blend until smooth. Mix with the cold watermelon in a very cold bowl, then fold in the herbs and peanuts. Mix together the flours, black pepper and the remaining salt in a large bowl. Thoroughly coat the chicken in the seasoned flour ready for frying. Mix together the flours, black pepper and the remaining salt in a large bowl. Thoroughly coat the chicken in the seasoned flour ready for frying. Heat the deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the wings in batches for 7 minutes.until cooked through, golden brown and crispy. Drain on kitchen paper and set aside to cool slightly. Coat the wings in the sticky chilli sauce. Heat the deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the wings in batches for 7 minutes.until cooked through, golden brown and crispy. Drain on kitchen paper and set aside to cool slightly. Coat the wings in the sticky chilli sauce. Mix together all the garnish ingredients. Pile the chicken wings into a serving bowl, sit the fried egg on top, and serve with the salad, garnished with the herb and spice mixture. Mix together all the garnish ingredients. Pile the chicken wings into a serving bowl, sit the fried egg on top, and serve with the salad, garnished with the herb and spice mixture."
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} | 3669cc8f9f3c7e4187cf6f7c71a25b73f1f67888908690fb51166b75a2f00c0a | Chicken bao recipe
An average of 5.0 out of 5 stars from 3 ratings Sweet sesame chicken with a tangy salad and chilli sauce inside a soft bao bun. 2 skinless, boneless, chicken thighs, minced or very finely chopped2 garlic cloves, crushed or grated2 tbsp light soy sauce 1 tbsp grated fresh ginger1 tsp sesame seeds 1 tsp black sesame seeds 1 tsp ground Sichuan pepper 2 bao buns 2 skinless, boneless, chicken thighs, minced or very finely chopped 2 garlic cloves, crushed or grated 2 tbsp light soy sauce 1 tbsp grated fresh ginger 1 tsp sesame seeds 1 tsp black sesame seeds 1 tsp ground Sichuan pepper 2 bao buns 100ml/3½fl oz tamarind puree3 tbsp fish sauce1 garlic clove, crushed or grated1 tsp chilli flakes 3 tbsp palm sugar 3 tbsp light soy sauce 100ml/3½fl oz tamarind puree 3 tbsp fish sauce 1 garlic clove, crushed or grated 1 tsp chilli flakes 3 tbsp palm sugar 3 tbsp light soy sauce ½ red onion, thinly sliced1 small cornichon, thinly sliced 1 green chilli, sliced1 tbsp coriander sprigs 1 lemon, sliced into wedges ½ red onion, thinly sliced 1 small cornichon, thinly sliced 1 green chilli, sliced 1 tbsp coriander sprigs 1 lemon, sliced into wedges 3 tbsp sriracha chilli sauce2 tbsp rice wine vinegar 1 tbsp caster sugar 3 tbsp sriracha chilli sauce 2 tbsp rice wine vinegar 1 tbsp caster sugar Method To make the glaze, place all the ingredients together in a saucepan and bring to the boil over a medium heat.Mix together the chicken mince, garlic, soy sauce, ginger, sesame seeds and Sichuan pepper. Form into 2 balls. Fry or grill the patties until cooked through and paint with the glaze.To make the salad, toss the ingredients together in a bowl.To make the chilli sauce, stir the ingredients together in a small bowl and set aside.Put the chicken into the bao buns, top with some salad and the chilli sauce. To make the glaze, place all the ingredients together in a saucepan and bring to the boil over a medium heat. To make the glaze, place all the ingredients together in a saucepan and bring to the boil over a medium heat. Mix together the chicken mince, garlic, soy sauce, ginger, sesame seeds and Sichuan pepper. Form into 2 balls. Fry or grill the patties until cooked through and paint with the glaze. Mix together the chicken mince, garlic, soy sauce, ginger, sesame seeds and Sichuan pepper. Form into 2 balls. Fry or grill the patties until cooked through and paint with the glaze. To make the salad, toss the ingredients together in a bowl. To make the salad, toss the ingredients together in a bowl. To make the chilli sauce, stir the ingredients together in a small bowl and set aside. To make the chilli sauce, stir the ingredients together in a small bowl and set aside. Put the chicken into the bao buns, top with some salad and the chilli sauce. Put the chicken into the bao buns, top with some salad and the chilli sauce. | {
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"title": "Chicken bao recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Sweet sesame chicken with a tangy salad and chilli sauce inside a soft bao bun. 2 skinless, boneless, chicken thighs, minced or very finely chopped2 garlic cloves, crushed or grated2 tbsp light soy sauce 1 tbsp grated fresh ginger1 tsp sesame seeds 1 tsp black sesame seeds 1 tsp ground Sichuan pepper 2 bao buns 2 skinless, boneless, chicken thighs, minced or very finely chopped 2 garlic cloves, crushed or grated 2 tbsp light soy sauce 1 tbsp grated fresh ginger 1 tsp sesame seeds 1 tsp black sesame seeds 1 tsp ground Sichuan pepper 2 bao buns 100ml/3½fl oz tamarind puree3 tbsp fish sauce1 garlic clove, crushed or grated1 tsp chilli flakes 3 tbsp palm sugar 3 tbsp light soy sauce 100ml/3½fl oz tamarind puree 3 tbsp fish sauce 1 garlic clove, crushed or grated 1 tsp chilli flakes 3 tbsp palm sugar 3 tbsp light soy sauce ½ red onion, thinly sliced1 small cornichon, thinly sliced 1 green chilli, sliced1 tbsp coriander sprigs 1 lemon, sliced into wedges ½ red onion, thinly sliced 1 small cornichon, thinly sliced 1 green chilli, sliced 1 tbsp coriander sprigs 1 lemon, sliced into wedges 3 tbsp sriracha chilli sauce2 tbsp rice wine vinegar 1 tbsp caster sugar 3 tbsp sriracha chilli sauce 2 tbsp rice wine vinegar 1 tbsp caster sugar Method To make the glaze, place all the ingredients together in a saucepan and bring to the boil over a medium heat.Mix together the chicken mince, garlic, soy sauce, ginger, sesame seeds and Sichuan pepper. Form into 2 balls. Fry or grill the patties until cooked through and paint with the glaze.To make the salad, toss the ingredients together in a bowl.To make the chilli sauce, stir the ingredients together in a small bowl and set aside.Put the chicken into the bao buns, top with some salad and the chilli sauce. To make the glaze, place all the ingredients together in a saucepan and bring to the boil over a medium heat. To make the glaze, place all the ingredients together in a saucepan and bring to the boil over a medium heat. Mix together the chicken mince, garlic, soy sauce, ginger, sesame seeds and Sichuan pepper. Form into 2 balls. Fry or grill the patties until cooked through and paint with the glaze. Mix together the chicken mince, garlic, soy sauce, ginger, sesame seeds and Sichuan pepper. Form into 2 balls. Fry or grill the patties until cooked through and paint with the glaze. To make the salad, toss the ingredients together in a bowl. To make the salad, toss the ingredients together in a bowl. To make the chilli sauce, stir the ingredients together in a small bowl and set aside. To make the chilli sauce, stir the ingredients together in a small bowl and set aside. Put the chicken into the bao buns, top with some salad and the chilli sauce. Put the chicken into the bao buns, top with some salad and the chilli sauce."
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"$oid": "68bad132eb3bdbfd0cc00b21"
} | 468cf8df5797a8433b166410cd1947b630192f5cca77050493b2b5e88a940c47 | Stuffed courgette flowers recipe
An average of 5.0 out of 5 stars from 1 rating This vegan summer recipe makes the most of courgette flowers. They can be stuffed with a range of ingredients before being steamed, baked or fried. 1 tbsp vegetable oil1 courgette, cut into 1cm/½in cubes1 thyme sprig, leaves picked50g/1¾oz tomato chutney4 courgette flowers, with small courgettes attachedsalt and freshly ground black pepper25g/1oz basil, leaves picked, to garnish 1 tbsp vegetable oil 1 courgette, cut into 1cm/½in cubes 1 thyme sprig, leaves picked 50g/1¾oz tomato chutney 4 courgette flowers, with small courgettes attached salt and freshly ground black pepper 25g/1oz basil, leaves picked, to garnish 2 tbsp rapeseed oil1 onion, thinly slicedpinch smoked paprika 3 red peppers, skins removed and thinly sliced10g/¼oz black olives 10g/¼oz capers50ml/2fl oz vegetable stock 2 tbsp rapeseed oil 1 onion, thinly sliced pinch smoked paprika 3 red peppers, skins removed and thinly sliced 10g/¼oz black olives 10g/¼oz capers 50ml/2fl oz vegetable stock Method For the courgette flowers, heat the oil in a saucepan. Add the courgette and thyme, season with salt and pepper and cook until just softened and all the liquid has evaporated. Remove from the heat and add the tomato chutney to bind the mixture together — only add enough to bind, the mixture must not be too wet. Set aside to cool.Carefully open the courgette flowers without breaking them or snapping them off the courgette. Remove the stamens of the flowers and check the insides are completely clean. Stuff the flowers with the courgette mixture and close over the tops of the flowers to enclose the mixture. Carefully wrap each flower in cling film to protect it from moisture during cooking.Place the courgette flowers in a steamer and cook for 5–6 minutes, or until the courgette is cooked through. Be careful when removing the flowers from the steamer as the cling film will be very hot. For the smoky red peppers, heat the oil in a saucepan and cook the onion for 5–8 minutes, or until softened. Add the smoked paprika, peppers, black olives and capers, season with salt and pepper and stir. Pour in the stock and cook for a few minutes. Spoon the smoky red pepper mixture onto four warmed plates and place the courgette flowers on top. Garnish with the basil and serve. For the courgette flowers, heat the oil in a saucepan. Add the courgette and thyme, season with salt and pepper and cook until just softened and all the liquid has evaporated. Remove from the heat and add the tomato chutney to bind the mixture together — only add enough to bind, the mixture must not be too wet. Set aside to cool. For the courgette flowers, heat the oil in a saucepan. Add the courgette and thyme, season with salt and pepper and cook until just softened and all the liquid has evaporated. Remove from the heat and add the tomato chutney to bind the mixture together — only add enough to bind, the mixture must not be too wet. Set aside to cool. Carefully open the courgette flowers without breaking them or snapping them off the courgette. Remove the stamens of the flowers and check the insides are completely clean. Stuff the flowers with the courgette mixture and close over the tops of the flowers to enclose the mixture. Carefully wrap each flower in cling film to protect it from moisture during cooking. Carefully open the courgette flowers without breaking them or snapping them off the courgette. Remove the stamens of the flowers and check the insides are completely clean. Stuff the flowers with the courgette mixture and close over the tops of the flowers to enclose the mixture. Carefully wrap each flower in cling film to protect it from moisture during cooking. Place the courgette flowers in a steamer and cook for 5–6 minutes, or until the courgette is cooked through. Be careful when removing the flowers from the steamer as the cling film will be very hot. Place the courgette flowers in a steamer and cook for 5–6 minutes, or until the courgette is cooked through. Be careful when removing the flowers from the steamer as the cling film will be very hot. For the smoky red peppers, heat the oil in a saucepan and cook the onion for 5–8 minutes, or until softened. Add the smoked paprika, peppers, black olives and capers, season with salt and pepper and stir. Pour in the stock and cook for a few minutes. For the smoky red peppers, heat the oil in a saucepan and cook the onion for 5–8 minutes, or until softened. Add the smoked paprika, peppers, black olives and capers, season with salt and pepper and stir. Pour in the stock and cook for a few minutes. Spoon the smoky red pepper mixture onto four warmed plates and place the courgette flowers on top. Garnish with the basil and serve. Spoon the smoky red pepper mixture onto four warmed plates and place the courgette flowers on top. Garnish with the basil and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/stuffed_courgette_53388",
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"title": "Stuffed courgette flowers recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This vegan summer recipe makes the most of courgette flowers. They can be stuffed with a range of ingredients before being steamed, baked or fried. 1 tbsp vegetable oil1 courgette, cut into 1cm/½in cubes1 thyme sprig, leaves picked50g/1¾oz tomato chutney4 courgette flowers, with small courgettes attachedsalt and freshly ground black pepper25g/1oz basil, leaves picked, to garnish 1 tbsp vegetable oil 1 courgette, cut into 1cm/½in cubes 1 thyme sprig, leaves picked 50g/1¾oz tomato chutney 4 courgette flowers, with small courgettes attached salt and freshly ground black pepper 25g/1oz basil, leaves picked, to garnish 2 tbsp rapeseed oil1 onion, thinly slicedpinch smoked paprika 3 red peppers, skins removed and thinly sliced10g/¼oz black olives 10g/¼oz capers50ml/2fl oz vegetable stock 2 tbsp rapeseed oil 1 onion, thinly sliced pinch smoked paprika 3 red peppers, skins removed and thinly sliced 10g/¼oz black olives 10g/¼oz capers 50ml/2fl oz vegetable stock Method For the courgette flowers, heat the oil in a saucepan. Add the courgette and thyme, season with salt and pepper and cook until just softened and all the liquid has evaporated. Remove from the heat and add the tomato chutney to bind the mixture together — only add enough to bind, the mixture must not be too wet. Set aside to cool.Carefully open the courgette flowers without breaking them or snapping them off the courgette. Remove the stamens of the flowers and check the insides are completely clean. Stuff the flowers with the courgette mixture and close over the tops of the flowers to enclose the mixture. Carefully wrap each flower in cling film to protect it from moisture during cooking.Place the courgette flowers in a steamer and cook for 5–6 minutes, or until the courgette is cooked through. Be careful when removing the flowers from the steamer as the cling film will be very hot. For the smoky red peppers, heat the oil in a saucepan and cook the onion for 5–8 minutes, or until softened. Add the smoked paprika, peppers, black olives and capers, season with salt and pepper and stir. Pour in the stock and cook for a few minutes. Spoon the smoky red pepper mixture onto four warmed plates and place the courgette flowers on top. Garnish with the basil and serve. For the courgette flowers, heat the oil in a saucepan. Add the courgette and thyme, season with salt and pepper and cook until just softened and all the liquid has evaporated. Remove from the heat and add the tomato chutney to bind the mixture together — only add enough to bind, the mixture must not be too wet. Set aside to cool. For the courgette flowers, heat the oil in a saucepan. Add the courgette and thyme, season with salt and pepper and cook until just softened and all the liquid has evaporated. Remove from the heat and add the tomato chutney to bind the mixture together — only add enough to bind, the mixture must not be too wet. Set aside to cool. Carefully open the courgette flowers without breaking them or snapping them off the courgette. Remove the stamens of the flowers and check the insides are completely clean. Stuff the flowers with the courgette mixture and close over the tops of the flowers to enclose the mixture. Carefully wrap each flower in cling film to protect it from moisture during cooking. Carefully open the courgette flowers without breaking them or snapping them off the courgette. Remove the stamens of the flowers and check the insides are completely clean. Stuff the flowers with the courgette mixture and close over the tops of the flowers to enclose the mixture. Carefully wrap each flower in cling film to protect it from moisture during cooking. Place the courgette flowers in a steamer and cook for 5–6 minutes, or until the courgette is cooked through. Be careful when removing the flowers from the steamer as the cling film will be very hot. Place the courgette flowers in a steamer and cook for 5–6 minutes, or until the courgette is cooked through. Be careful when removing the flowers from the steamer as the cling film will be very hot. For the smoky red peppers, heat the oil in a saucepan and cook the onion for 5–8 minutes, or until softened. Add the smoked paprika, peppers, black olives and capers, season with salt and pepper and stir. Pour in the stock and cook for a few minutes. For the smoky red peppers, heat the oil in a saucepan and cook the onion for 5–8 minutes, or until softened. Add the smoked paprika, peppers, black olives and capers, season with salt and pepper and stir. Pour in the stock and cook for a few minutes. Spoon the smoky red pepper mixture onto four warmed plates and place the courgette flowers on top. Garnish with the basil and serve. Spoon the smoky red pepper mixture onto four warmed plates and place the courgette flowers on top. Garnish with the basil and serve."
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} | 4dafa6c359696999ceb0b5631e90a782a0b54d16f53bfa5619502bce6783e895 | Hake with charred sweetcorn dressing recipe
An average of 4.7 out of 5 stars from 3 ratings Tender hake meets smoky-sweet corn, fired up with garam masala. A bold, sunshine-filled dish. 4 hake fillets, skin on (180g/6¼oz each)2 tsp sea salt2 tbsp vegetable oil25g/1oz unsalted butter200g/7oz chard, cut diagonally2 tbsp olive oil 4 hake fillets, skin on (180g/6¼oz each) 2 tsp sea salt 2 tbsp vegetable oil 25g/1oz unsalted butter 200g/7oz chard, cut diagonally 2 tbsp olive oil 2 sweetcorn on the cob, husks removed1 tbsp sunflower oil1 tsp sea salt1 banana shallot, finely chopped1 tsp English mustardsprig fresh thyme50ml/2fl oz cider vinegar200ml/7fl oz extra virgin olive oilpinch garam masala1 tsp dark soy sauce 2 sweetcorn on the cob, husks removed 1 tbsp sunflower oil 1 tsp sea salt 1 banana shallot, finely chopped 1 tsp English mustard sprig fresh thyme 50ml/2fl oz cider vinegar 200ml/7fl oz extra virgin olive oil pinch garam masala 1 tsp dark soy sauce Method To make the hake, season the fillets with the sea salt. Heat the vegetable oil in a non-stick frying pan over a medium heat then cook the fillets, skin-side down, for 2–3 minutes. Add the butter to the pan, flip the fish and turn off the heat. Leave the fillets to finish cooking in the residual heat and melted butter. Once the fillets are cooked through, remove them from the pan and leave to rest. Don't clean the pan – set it aside to use later.To make the corn vinaigrette, place the sweetcorn cobs onto a baking tray and blow torch until charred. Cut the kernels from the cobs, and place them into a bowl.To the bowl, add 1 tsp sunflower oil and sea salt, and toss to coat. Transfer to a baking tray, place under the hot grill on the middle shelf. Grill for about 5 minutes, turning occasionally, until the kernels start to blacken. Meanwhile, place the shallot in a bowl. Add the mustard, thyme, cider vinegar, extra virgin olive oil, garam masala and soy sauce and stir together.Add the charred sweetcorn to the mixture and stir. Set the vinaigrette aside. Place the chard leaves in a saucepan along with some water to a depth of 5cm/2in. Cover the pan with a lid and steam the chard over a high heat for 1 minute. Once wilted, add salt and olive oil to taste. Remove from the heat. Divide the chard among 4 plates, dress with the vinaigrette and place the hake fillets on top to serve. To make the hake, season the fillets with the sea salt. Heat the vegetable oil in a non-stick frying pan over a medium heat then cook the fillets, skin-side down, for 2–3 minutes. To make the hake, season the fillets with the sea salt. Heat the vegetable oil in a non-stick frying pan over a medium heat then cook the fillets, skin-side down, for 2–3 minutes. Add the butter to the pan, flip the fish and turn off the heat. Leave the fillets to finish cooking in the residual heat and melted butter. Once the fillets are cooked through, remove them from the pan and leave to rest. Don't clean the pan – set it aside to use later. Add the butter to the pan, flip the fish and turn off the heat. Leave the fillets to finish cooking in the residual heat and melted butter. Once the fillets are cooked through, remove them from the pan and leave to rest. Don't clean the pan – set it aside to use later. To make the corn vinaigrette, place the sweetcorn cobs onto a baking tray and blow torch until charred. Cut the kernels from the cobs, and place them into a bowl. To make the corn vinaigrette, place the sweetcorn cobs onto a baking tray and blow torch until charred. Cut the kernels from the cobs, and place them into a bowl. To the bowl, add 1 tsp sunflower oil and sea salt, and toss to coat. Transfer to a baking tray, place under the hot grill on the middle shelf. Grill for about 5 minutes, turning occasionally, until the kernels start to blacken. To the bowl, add 1 tsp sunflower oil and sea salt, and toss to coat. Transfer to a baking tray, place under the hot grill on the middle shelf. Grill for about 5 minutes, turning occasionally, until the kernels start to blacken. Meanwhile, place the shallot in a bowl. Add the mustard, thyme, cider vinegar, extra virgin olive oil, garam masala and soy sauce and stir together. Meanwhile, place the shallot in a bowl. Add the mustard, thyme, cider vinegar, extra virgin olive oil, garam masala and soy sauce and stir together. Add the charred sweetcorn to the mixture and stir. Set the vinaigrette aside. Add the charred sweetcorn to the mixture and stir. Set the vinaigrette aside. Place the chard leaves in a saucepan along with some water to a depth of 5cm/2in. Cover the pan with a lid and steam the chard over a high heat for 1 minute. Once wilted, add salt and olive oil to taste. Remove from the heat. Place the chard leaves in a saucepan along with some water to a depth of 5cm/2in. Cover the pan with a lid and steam the chard over a high heat for 1 minute. Once wilted, add salt and olive oil to taste. Remove from the heat. Divide the chard among 4 plates, dress with the vinaigrette and place the hake fillets on top to serve. Divide the chard among 4 plates, dress with the vinaigrette and place the hake fillets on top to serve. | {
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"title": "Hake with charred sweetcorn dressing recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings Tender hake meets smoky-sweet corn, fired up with garam masala. A bold, sunshine-filled dish. 4 hake fillets, skin on (180g/6¼oz each)2 tsp sea salt2 tbsp vegetable oil25g/1oz unsalted butter200g/7oz chard, cut diagonally2 tbsp olive oil 4 hake fillets, skin on (180g/6¼oz each) 2 tsp sea salt 2 tbsp vegetable oil 25g/1oz unsalted butter 200g/7oz chard, cut diagonally 2 tbsp olive oil 2 sweetcorn on the cob, husks removed1 tbsp sunflower oil1 tsp sea salt1 banana shallot, finely chopped1 tsp English mustardsprig fresh thyme50ml/2fl oz cider vinegar200ml/7fl oz extra virgin olive oilpinch garam masala1 tsp dark soy sauce 2 sweetcorn on the cob, husks removed 1 tbsp sunflower oil 1 tsp sea salt 1 banana shallot, finely chopped 1 tsp English mustard sprig fresh thyme 50ml/2fl oz cider vinegar 200ml/7fl oz extra virgin olive oil pinch garam masala 1 tsp dark soy sauce Method To make the hake, season the fillets with the sea salt. Heat the vegetable oil in a non-stick frying pan over a medium heat then cook the fillets, skin-side down, for 2–3 minutes. Add the butter to the pan, flip the fish and turn off the heat. Leave the fillets to finish cooking in the residual heat and melted butter. Once the fillets are cooked through, remove them from the pan and leave to rest. Don't clean the pan – set it aside to use later.To make the corn vinaigrette, place the sweetcorn cobs onto a baking tray and blow torch until charred. Cut the kernels from the cobs, and place them into a bowl.To the bowl, add 1 tsp sunflower oil and sea salt, and toss to coat. Transfer to a baking tray, place under the hot grill on the middle shelf. Grill for about 5 minutes, turning occasionally, until the kernels start to blacken. Meanwhile, place the shallot in a bowl. Add the mustard, thyme, cider vinegar, extra virgin olive oil, garam masala and soy sauce and stir together.Add the charred sweetcorn to the mixture and stir. Set the vinaigrette aside. Place the chard leaves in a saucepan along with some water to a depth of 5cm/2in. Cover the pan with a lid and steam the chard over a high heat for 1 minute. Once wilted, add salt and olive oil to taste. Remove from the heat. Divide the chard among 4 plates, dress with the vinaigrette and place the hake fillets on top to serve. To make the hake, season the fillets with the sea salt. Heat the vegetable oil in a non-stick frying pan over a medium heat then cook the fillets, skin-side down, for 2–3 minutes. To make the hake, season the fillets with the sea salt. Heat the vegetable oil in a non-stick frying pan over a medium heat then cook the fillets, skin-side down, for 2–3 minutes. Add the butter to the pan, flip the fish and turn off the heat. Leave the fillets to finish cooking in the residual heat and melted butter. Once the fillets are cooked through, remove them from the pan and leave to rest. Don't clean the pan – set it aside to use later. Add the butter to the pan, flip the fish and turn off the heat. Leave the fillets to finish cooking in the residual heat and melted butter. Once the fillets are cooked through, remove them from the pan and leave to rest. Don't clean the pan – set it aside to use later. To make the corn vinaigrette, place the sweetcorn cobs onto a baking tray and blow torch until charred. Cut the kernels from the cobs, and place them into a bowl. To make the corn vinaigrette, place the sweetcorn cobs onto a baking tray and blow torch until charred. Cut the kernels from the cobs, and place them into a bowl. To the bowl, add 1 tsp sunflower oil and sea salt, and toss to coat. Transfer to a baking tray, place under the hot grill on the middle shelf. Grill for about 5 minutes, turning occasionally, until the kernels start to blacken. To the bowl, add 1 tsp sunflower oil and sea salt, and toss to coat. Transfer to a baking tray, place under the hot grill on the middle shelf. Grill for about 5 minutes, turning occasionally, until the kernels start to blacken. Meanwhile, place the shallot in a bowl. Add the mustard, thyme, cider vinegar, extra virgin olive oil, garam masala and soy sauce and stir together. Meanwhile, place the shallot in a bowl. Add the mustard, thyme, cider vinegar, extra virgin olive oil, garam masala and soy sauce and stir together. Add the charred sweetcorn to the mixture and stir. Set the vinaigrette aside. Add the charred sweetcorn to the mixture and stir. Set the vinaigrette aside. Place the chard leaves in a saucepan along with some water to a depth of 5cm/2in. Cover the pan with a lid and steam the chard over a high heat for 1 minute. Once wilted, add salt and olive oil to taste. Remove from the heat. Place the chard leaves in a saucepan along with some water to a depth of 5cm/2in. Cover the pan with a lid and steam the chard over a high heat for 1 minute. Once wilted, add salt and olive oil to taste. Remove from the heat. Divide the chard among 4 plates, dress with the vinaigrette and place the hake fillets on top to serve. Divide the chard among 4 plates, dress with the vinaigrette and place the hake fillets on top to serve."
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} | 6d4976c0e47739a2dd152dd36393704399e92550bec2c57e5688ac1489cc89f4 | Jerusalem artichokes with brown butter recipe
Roasted Jerusalem artichokes with sweetcorn and chanterelles An average of 4.5 out of 5 stars from 2 ratings This roasted artichoke recipe is full of earthy flavours and perfect as an autumnal side for a roast dinner. 500g/1lb 2oz Jerusalem artichokes, washed and cut in half lengthways1 tbsp vegetable oil 1 corn on the cob, kernels removed4 tbsp butter300g/10½oz golden chanterelle mushrooms, cleaned and rinsed 3 tbsp finely chopped shallots 3 tbsp roasted hazelnuts bunch lovage, leaves picked and roughly choppedsalt 500g/1lb 2oz Jerusalem artichokes, washed and cut in half lengthways 1 tbsp vegetable oil 1 corn on the cob, kernels removed 4 tbsp butter 300g/10½oz golden chanterelle mushrooms, cleaned and rinsed 3 tbsp finely chopped shallots 3 tbsp roasted hazelnuts bunch lovage, leaves picked and roughly chopped salt Method Preheat the oven to 190C/170C Fan/Gas 5. Drizzle the artichokes with the oil and sprinkle with some salt. Roast for 40 minutes, until golden-brown and soft in the middle. Meanwhile, fry the corn kernels in a dry frying pan over medium–high heat. The corn is ready when it’s shiny and slightly charred. Season with salt. Heat 1 tablespoon of the butter in a pan and fry the chanterelles until golden brown. Season with salt.Add the remaining butter to another pan and heat over a medium–high heat, until brown and nutty, stirring frequently. Remove from the heat and pour into a cold pan to stop the cooking process. Allow to cool slightly, then add the chopped shallots. Keep warm. Remove the artichokes from the oven and gentle crush with a potato masher. Transfer the artichokes to a serving dish, top with the corn, chanterelles, roasted hazelnuts, lovage and drizzle over the brown butter before serving. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Drizzle the artichokes with the oil and sprinkle with some salt. Roast for 40 minutes, until golden-brown and soft in the middle. Drizzle the artichokes with the oil and sprinkle with some salt. Roast for 40 minutes, until golden-brown and soft in the middle. Meanwhile, fry the corn kernels in a dry frying pan over medium–high heat. The corn is ready when it’s shiny and slightly charred. Season with salt. Meanwhile, fry the corn kernels in a dry frying pan over medium–high heat. The corn is ready when it’s shiny and slightly charred. Season with salt. Heat 1 tablespoon of the butter in a pan and fry the chanterelles until golden brown. Season with salt. Heat 1 tablespoon of the butter in a pan and fry the chanterelles until golden brown. Season with salt. Add the remaining butter to another pan and heat over a medium–high heat, until brown and nutty, stirring frequently. Remove from the heat and pour into a cold pan to stop the cooking process. Allow to cool slightly, then add the chopped shallots. Keep warm. Add the remaining butter to another pan and heat over a medium–high heat, until brown and nutty, stirring frequently. Remove from the heat and pour into a cold pan to stop the cooking process. Allow to cool slightly, then add the chopped shallots. Keep warm. Remove the artichokes from the oven and gentle crush with a potato masher. Remove the artichokes from the oven and gentle crush with a potato masher. Transfer the artichokes to a serving dish, top with the corn, chanterelles, roasted hazelnuts, lovage and drizzle over the brown butter before serving. Transfer the artichokes to a serving dish, top with the corn, chanterelles, roasted hazelnuts, lovage and drizzle over the brown butter before serving. | {
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"content": "Roasted Jerusalem artichokes with sweetcorn and chanterelles An average of 4.5 out of 5 stars from 2 ratings This roasted artichoke recipe is full of earthy flavours and perfect as an autumnal side for a roast dinner. 500g/1lb 2oz Jerusalem artichokes, washed and cut in half lengthways1 tbsp vegetable oil 1 corn on the cob, kernels removed4 tbsp butter300g/10½oz golden chanterelle mushrooms, cleaned and rinsed 3 tbsp finely chopped shallots 3 tbsp roasted hazelnuts bunch lovage, leaves picked and roughly choppedsalt 500g/1lb 2oz Jerusalem artichokes, washed and cut in half lengthways 1 tbsp vegetable oil 1 corn on the cob, kernels removed 4 tbsp butter 300g/10½oz golden chanterelle mushrooms, cleaned and rinsed 3 tbsp finely chopped shallots 3 tbsp roasted hazelnuts bunch lovage, leaves picked and roughly chopped salt Method Preheat the oven to 190C/170C Fan/Gas 5. Drizzle the artichokes with the oil and sprinkle with some salt. Roast for 40 minutes, until golden-brown and soft in the middle. Meanwhile, fry the corn kernels in a dry frying pan over medium–high heat. The corn is ready when it’s shiny and slightly charred. Season with salt. Heat 1 tablespoon of the butter in a pan and fry the chanterelles until golden brown. Season with salt.Add the remaining butter to another pan and heat over a medium–high heat, until brown and nutty, stirring frequently. Remove from the heat and pour into a cold pan to stop the cooking process. Allow to cool slightly, then add the chopped shallots. Keep warm. Remove the artichokes from the oven and gentle crush with a potato masher. Transfer the artichokes to a serving dish, top with the corn, chanterelles, roasted hazelnuts, lovage and drizzle over the brown butter before serving. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Drizzle the artichokes with the oil and sprinkle with some salt. Roast for 40 minutes, until golden-brown and soft in the middle. Drizzle the artichokes with the oil and sprinkle with some salt. Roast for 40 minutes, until golden-brown and soft in the middle. Meanwhile, fry the corn kernels in a dry frying pan over medium–high heat. The corn is ready when it’s shiny and slightly charred. Season with salt. Meanwhile, fry the corn kernels in a dry frying pan over medium–high heat. The corn is ready when it’s shiny and slightly charred. Season with salt. Heat 1 tablespoon of the butter in a pan and fry the chanterelles until golden brown. Season with salt. Heat 1 tablespoon of the butter in a pan and fry the chanterelles until golden brown. Season with salt. Add the remaining butter to another pan and heat over a medium–high heat, until brown and nutty, stirring frequently. Remove from the heat and pour into a cold pan to stop the cooking process. Allow to cool slightly, then add the chopped shallots. Keep warm. Add the remaining butter to another pan and heat over a medium–high heat, until brown and nutty, stirring frequently. Remove from the heat and pour into a cold pan to stop the cooking process. Allow to cool slightly, then add the chopped shallots. Keep warm. Remove the artichokes from the oven and gentle crush with a potato masher. Remove the artichokes from the oven and gentle crush with a potato masher. Transfer the artichokes to a serving dish, top with the corn, chanterelles, roasted hazelnuts, lovage and drizzle over the brown butter before serving. Transfer the artichokes to a serving dish, top with the corn, chanterelles, roasted hazelnuts, lovage and drizzle over the brown butter before serving."
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} | ee1ec4a6b1af4dd3320374ec2c676912890a09d594b7bef8abf525260ee01272 | Mackerel with crispy bacon, fennel and gooseberry recipe
An average of 0.0 out of 5 stars from 0 ratings Tangy gooseberries and aromatic fennel cut through the richness in this seasonal dish by Matt Tebbutt 2 tbsp olive oil3 rashers streaky bacon 2 mackerel fillets 1 fennel bulb, thinly sliced 1 shallot, thinly sliced 1 tsp fennel seeds 100ml/3½fl oz white wine 50ml/2fl oz vermouth 150g/5½oz fresh gooseberries 1 bay leaffresh dill sprigs, to garnish 2 tbsp olive oil 3 rashers streaky bacon 2 mackerel fillets 1 fennel bulb, thinly sliced 1 shallot, thinly sliced 1 tsp fennel seeds 100ml/3½fl oz white wine 50ml/2fl oz vermouth 150g/5½oz fresh gooseberries 1 bay leaf fresh dill sprigs, to garnish Method Place a frying pan over a medium-high heat, then add some olive oil and the bacon and fry until crisp, this will take 2 minutes on each side Remove and keep warm, leaving the fat in the pan.Cut each mackerel fillet into 3 pieces and score the skin. Fry on medium heat, skin-side down, for 2 minutes in the bacon fat until it’s cooked three-quarters of the way, then flip over and cook for a further 2 minutes to finish cooking. In a saucepan, sweat the fennel, shallot and fennel seeds in plenty of olive oil. Add the white wine and vermouth and cover with a cartouche (a piece of parchment paper cut into a circle and placed on top as a lid). Simmer gently for 1 hour.Add the gooseberries and cook for another 20 minutes.Remove a few of the gooseberries for garnish. Use a hand-held stick blender or food processor to blend the rest into a smooth purée, then push through a sieve. To serve, spoon some purée onto a plate, top with the mackerel and bacon and spoon over some of the reserved gooseberries. Garnish with the dill sprigs to finish. Place a frying pan over a medium-high heat, then add some olive oil and the bacon and fry until crisp, this will take 2 minutes on each side Remove and keep warm, leaving the fat in the pan. Place a frying pan over a medium-high heat, then add some olive oil and the bacon and fry until crisp, this will take 2 minutes on each side Remove and keep warm, leaving the fat in the pan. Cut each mackerel fillet into 3 pieces and score the skin. Fry on medium heat, skin-side down, for 2 minutes in the bacon fat until it’s cooked three-quarters of the way, then flip over and cook for a further 2 minutes to finish cooking. Cut each mackerel fillet into 3 pieces and score the skin. Fry on medium heat, skin-side down, for 2 minutes in the bacon fat until it’s cooked three-quarters of the way, then flip over and cook for a further 2 minutes to finish cooking. In a saucepan, sweat the fennel, shallot and fennel seeds in plenty of olive oil. Add the white wine and vermouth and cover with a cartouche (a piece of parchment paper cut into a circle and placed on top as a lid). Simmer gently for 1 hour. In a saucepan, sweat the fennel, shallot and fennel seeds in plenty of olive oil. Add the white wine and vermouth and cover with a cartouche (a piece of parchment paper cut into a circle and placed on top as a lid). Simmer gently for 1 hour. Add the gooseberries and cook for another 20 minutes. Add the gooseberries and cook for another 20 minutes. Remove a few of the gooseberries for garnish. Use a hand-held stick blender or food processor to blend the rest into a smooth purée, then push through a sieve. Remove a few of the gooseberries for garnish. Use a hand-held stick blender or food processor to blend the rest into a smooth purée, then push through a sieve. To serve, spoon some purée onto a plate, top with the mackerel and bacon and spoon over some of the reserved gooseberries. Garnish with the dill sprigs to finish. To serve, spoon some purée onto a plate, top with the mackerel and bacon and spoon over some of the reserved gooseberries. Garnish with the dill sprigs to finish. | {
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"title": "Mackerel with crispy bacon, fennel and gooseberry recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Tangy gooseberries and aromatic fennel cut through the richness in this seasonal dish by Matt Tebbutt 2 tbsp olive oil3 rashers streaky bacon 2 mackerel fillets 1 fennel bulb, thinly sliced 1 shallot, thinly sliced 1 tsp fennel seeds 100ml/3½fl oz white wine 50ml/2fl oz vermouth 150g/5½oz fresh gooseberries 1 bay leaffresh dill sprigs, to garnish 2 tbsp olive oil 3 rashers streaky bacon 2 mackerel fillets 1 fennel bulb, thinly sliced 1 shallot, thinly sliced 1 tsp fennel seeds 100ml/3½fl oz white wine 50ml/2fl oz vermouth 150g/5½oz fresh gooseberries 1 bay leaf fresh dill sprigs, to garnish Method Place a frying pan over a medium-high heat, then add some olive oil and the bacon and fry until crisp, this will take 2 minutes on each side Remove and keep warm, leaving the fat in the pan.Cut each mackerel fillet into 3 pieces and score the skin. Fry on medium heat, skin-side down, for 2 minutes in the bacon fat until it’s cooked three-quarters of the way, then flip over and cook for a further 2 minutes to finish cooking. In a saucepan, sweat the fennel, shallot and fennel seeds in plenty of olive oil. Add the white wine and vermouth and cover with a cartouche (a piece of parchment paper cut into a circle and placed on top as a lid). Simmer gently for 1 hour.Add the gooseberries and cook for another 20 minutes.Remove a few of the gooseberries for garnish. Use a hand-held stick blender or food processor to blend the rest into a smooth purée, then push through a sieve. To serve, spoon some purée onto a plate, top with the mackerel and bacon and spoon over some of the reserved gooseberries. Garnish with the dill sprigs to finish. Place a frying pan over a medium-high heat, then add some olive oil and the bacon and fry until crisp, this will take 2 minutes on each side Remove and keep warm, leaving the fat in the pan. Place a frying pan over a medium-high heat, then add some olive oil and the bacon and fry until crisp, this will take 2 minutes on each side Remove and keep warm, leaving the fat in the pan. Cut each mackerel fillet into 3 pieces and score the skin. Fry on medium heat, skin-side down, for 2 minutes in the bacon fat until it’s cooked three-quarters of the way, then flip over and cook for a further 2 minutes to finish cooking. Cut each mackerel fillet into 3 pieces and score the skin. Fry on medium heat, skin-side down, for 2 minutes in the bacon fat until it’s cooked three-quarters of the way, then flip over and cook for a further 2 minutes to finish cooking. In a saucepan, sweat the fennel, shallot and fennel seeds in plenty of olive oil. Add the white wine and vermouth and cover with a cartouche (a piece of parchment paper cut into a circle and placed on top as a lid). Simmer gently for 1 hour. In a saucepan, sweat the fennel, shallot and fennel seeds in plenty of olive oil. Add the white wine and vermouth and cover with a cartouche (a piece of parchment paper cut into a circle and placed on top as a lid). Simmer gently for 1 hour. Add the gooseberries and cook for another 20 minutes. Add the gooseberries and cook for another 20 minutes. Remove a few of the gooseberries for garnish. Use a hand-held stick blender or food processor to blend the rest into a smooth purée, then push through a sieve. Remove a few of the gooseberries for garnish. Use a hand-held stick blender or food processor to blend the rest into a smooth purée, then push through a sieve. To serve, spoon some purée onto a plate, top with the mackerel and bacon and spoon over some of the reserved gooseberries. Garnish with the dill sprigs to finish. To serve, spoon some purée onto a plate, top with the mackerel and bacon and spoon over some of the reserved gooseberries. Garnish with the dill sprigs to finish."
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} | e4860cd6243a551cb166732b8e7c6fe56156fdef340b1935ffca5762ed2d46d5 | Lamb and potato kofte recipe
To make the black-eyed peas and spinach, pod the black-eyed beans as you would peas or broad beans, leaving any smaller ones in the pod as we can just cook these as is. Add the beans to a saucepan of water and boil for 5 minutes – to soften the outer skins.Drain off the murky water, give the beans a little rinse, put them back in the same pan, with cold water, and bring to the boil. Now, depending on how fresh your beans are, you need to slowly simmer them for anywhere between 25 and 45 minutes. The skins should be cooked until soft and you can taste a smoothness in the beans’ interior.To make the kofte, pat off any moisture from the potatoes using a tea towel or clean muslin. Add the potatoes to a large bowl, season with the salt, black pepper, cumin and pul biber. Add the grated onions with any onion juice, and then the minced lamb and parsley and give it a good mix. Mix it for at least 5 minutes – don’t just use your hand as if it was a spoon; squeeze the mix through your fingers and make sure that everything is evening distributed. Shape into little torpedoes or small meatballs – we do either in Cyprus, it’s up to you.When the beans are cooked, add the spinach, and take the pan off the heat. Spinach is very soft and will pretty much wilt in the sun, so it doesn’t need long. Don’t leave the spinach in the water for too long or you’ll just drown it and loose all the flavour in the water. Drain the beans and spinach and set aside.In a small frying pan, heat some olive oil and slowly fry the finely diced shallots with a good amount of salt. Cook for about 15 minutes, or until they’re soft and sweet without any colour.In a tall-sided frying pan or saucepan, heat enough oil to cover half of the kofte. We don’t want to deep-fry them, but shallow-fry and turn them midway through cooking. If you deep-fry the kofte, the heat is too intense, and the potatoes won’t cook. Be patient, they’ll take about 4–5 minutes on each side or until they’re a beautiful golden-brown. By now, the shallots should be sweet, and the beans and spinach shouldn't be steaming hot, so put everything in a bowl. (If your beans are still super-hot you’ve not cooked your shallots long enough!) At this point, taste the mixture and you’ll probably find it’s a little flat – you’ll have a little saltiness, but nothing will be singing. Squeeze in the lemon juice and taste again. Now the acidity is up, our tongues are entertained, and you want to mellow that acidity out with peppery olive oil!Add olive oil, not as if you were dressing a salad, but more like you’re using the oil as a flavourful ingredient. A lot of Cypriot dishes are oil-heavy. It’s all about balances; olive oil in Cyprus is made from black olives so it can be quite heavy, but when you’re cooking something as basic as beans and shallots, you need something that will carry flavour and give you that power. You want to be able to see the olive oil on the plate – that’s the good stuff that bread was made for.Plate up the kofte and beans and spinach with some yoghurt and flatbread. To make the black-eyed peas and spinach, pod the black-eyed beans as you would peas or broad beans, leaving any smaller ones in the pod as we can just cook these as is. Add the beans to a saucepan of water and boil for 5 minutes – to soften the outer skins. To make the black-eyed peas and spinach, pod the black-eyed beans as you would peas or broad beans, leaving any smaller ones in the pod as we can just cook these as is. Add the beans to a saucepan of water and boil for 5 minutes – to soften the outer skins. Drain off the murky water, give the beans a little rinse, put them back in the same pan, with cold water, and bring to the boil. Now, depending on how fresh your beans are, you need to slowly simmer them for anywhere between 25 and 45 minutes. The skins should be cooked until soft and you can taste a smoothness in the beans’ interior. Drain off the murky water, give the beans a little rinse, put them back in the same pan, with cold water, and bring to the boil. Now, depending on how fresh your beans are, you need to slowly simmer them for anywhere between 25 and 45 minutes. The skins should be cooked until soft and you can taste a smoothness in the beans’ interior. To make the kofte, pat off any moisture from the potatoes using a tea towel or clean muslin. Add the potatoes to a large bowl, season with the salt, black pepper, cumin and pul biber. Add the grated onions with any onion juice, and then the minced lamb and parsley and give it a good mix. Mix it for at least 5 minutes – don’t just use your hand as if it was a spoon; squeeze the mix through your fingers and make sure that everything is evening distributed. Shape into little torpedoes or small meatballs – we do either in Cyprus, it’s up to you. To make the kofte, pat off any moisture from the potatoes using a tea towel or clean muslin. Add the potatoes to a large bowl, season with the salt, black pepper, cumin and pul biber. Add the grated onions with any onion juice, and then the minced lamb and parsley and give it a good mix. Mix it for at least 5 minutes – don’t just use your hand as if it was a spoon; squeeze the mix through your fingers and make sure that everything is evening distributed. Shape into little torpedoes or small meatballs – we do either in Cyprus, it’s up to you. When the beans are cooked, add the spinach, and take the pan off the heat. Spinach is very soft and will pretty much wilt in the sun, so it doesn’t need long. Don’t leave the spinach in the water for too long or you’ll just drown it and loose all the flavour in the water. Drain the beans and spinach and set aside. When the beans are cooked, add the spinach, and take the pan off the heat. Spinach is very soft and will pretty much wilt in the sun, so it doesn’t need long. Don’t leave the spinach in the water for too long or you’ll just drown it and loose all the flavour in the water. Drain the beans and spinach and set aside. In a small frying pan, heat some olive oil and slowly fry the finely diced shallots with a good amount of salt. Cook for about 15 minutes, or until they’re soft and sweet without any colour. In a small frying pan, heat some olive oil and slowly fry the finely diced shallots with a good amount of salt. Cook for about 15 minutes, or until they’re soft and sweet without any colour. In a tall-sided frying pan or saucepan, heat enough oil to cover half of the kofte. We don’t want to deep-fry them, but shallow-fry and turn them midway through cooking. If you deep-fry the kofte, the heat is too intense, and the potatoes won’t cook. Be patient, they’ll take about 4–5 minutes on each side or until they’re a beautiful golden-brown. In a tall-sided frying pan or saucepan, heat enough oil to cover half of the kofte. We don’t want to deep-fry them, but shallow-fry and turn them midway through cooking. If you deep-fry the kofte, the heat is too intense, and the potatoes won’t cook. Be patient, they’ll take about 4–5 minutes on each side or until they’re a beautiful golden-brown. By now, the shallots should be sweet, and the beans and spinach shouldn't be steaming hot, so put everything in a bowl. (If your beans are still super-hot you’ve not cooked your shallots long enough!) At this point, taste the mixture and you’ll probably find it’s a little flat – you’ll have a little saltiness, but nothing will be singing. Squeeze in the lemon juice and taste again. Now the acidity is up, our tongues are entertained, and you want to mellow that acidity out with peppery olive oil! By now, the shallots should be sweet, and the beans and spinach shouldn't be steaming hot, so put everything in a bowl. (If your beans are still super-hot you’ve not cooked your shallots long enough!) At this point, taste the mixture and you’ll probably find it’s a little flat – you’ll have a little saltiness, but nothing will be singing. Squeeze in the lemon juice and taste again. Now the acidity is up, our tongues are entertained, and you want to mellow that acidity out with peppery olive oil! Add olive oil, not as if you were dressing a salad, but more like you’re using the oil as a flavourful ingredient. A lot of Cypriot dishes are oil-heavy. It’s all about balances; olive oil in Cyprus is made from black olives so it can be quite heavy, but when you’re cooking something as basic as beans and shallots, you need something that will carry flavour and give you that power. You want to be able to see the olive oil on the plate – that’s the good stuff that bread was made for. Add olive oil, not as if you were dressing a salad, but more like you’re using the oil as a flavourful ingredient. A lot of Cypriot dishes are oil-heavy. It’s all about balances; olive oil in Cyprus is made from black olives so it can be quite heavy, but when you’re cooking something as basic as beans and shallots, you need something that will carry flavour and give you that power. You want to be able to see the olive oil on the plate – that’s the good stuff that bread was made for. Plate up the kofte and beans and spinach with some yoghurt and flatbread. Plate up the kofte and beans and spinach with some yoghurt and flatbread. | {
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"content": "To make the black-eyed peas and spinach, pod the black-eyed beans as you would peas or broad beans, leaving any smaller ones in the pod as we can just cook these as is. Add the beans to a saucepan of water and boil for 5 minutes – to soften the outer skins.Drain off the murky water, give the beans a little rinse, put them back in the same pan, with cold water, and bring to the boil. Now, depending on how fresh your beans are, you need to slowly simmer them for anywhere between 25 and 45 minutes. The skins should be cooked until soft and you can taste a smoothness in the beans’ interior.To make the kofte, pat off any moisture from the potatoes using a tea towel or clean muslin. Add the potatoes to a large bowl, season with the salt, black pepper, cumin and pul biber. Add the grated onions with any onion juice, and then the minced lamb and parsley and give it a good mix. Mix it for at least 5 minutes – don’t just use your hand as if it was a spoon; squeeze the mix through your fingers and make sure that everything is evening distributed. Shape into little torpedoes or small meatballs – we do either in Cyprus, it’s up to you.When the beans are cooked, add the spinach, and take the pan off the heat. Spinach is very soft and will pretty much wilt in the sun, so it doesn’t need long. Don’t leave the spinach in the water for too long or you’ll just drown it and loose all the flavour in the water. Drain the beans and spinach and set aside.In a small frying pan, heat some olive oil and slowly fry the finely diced shallots with a good amount of salt. Cook for about 15 minutes, or until they’re soft and sweet without any colour.In a tall-sided frying pan or saucepan, heat enough oil to cover half of the kofte. We don’t want to deep-fry them, but shallow-fry and turn them midway through cooking. If you deep-fry the kofte, the heat is too intense, and the potatoes won’t cook. Be patient, they’ll take about 4–5 minutes on each side or until they’re a beautiful golden-brown. By now, the shallots should be sweet, and the beans and spinach shouldn't be steaming hot, so put everything in a bowl. (If your beans are still super-hot you’ve not cooked your shallots long enough!) At this point, taste the mixture and you’ll probably find it’s a little flat – you’ll have a little saltiness, but nothing will be singing. Squeeze in the lemon juice and taste again. Now the acidity is up, our tongues are entertained, and you want to mellow that acidity out with peppery olive oil!Add olive oil, not as if you were dressing a salad, but more like you’re using the oil as a flavourful ingredient. A lot of Cypriot dishes are oil-heavy. It’s all about balances; olive oil in Cyprus is made from black olives so it can be quite heavy, but when you’re cooking something as basic as beans and shallots, you need something that will carry flavour and give you that power. You want to be able to see the olive oil on the plate – that’s the good stuff that bread was made for.Plate up the kofte and beans and spinach with some yoghurt and flatbread. To make the black-eyed peas and spinach, pod the black-eyed beans as you would peas or broad beans, leaving any smaller ones in the pod as we can just cook these as is. Add the beans to a saucepan of water and boil for 5 minutes – to soften the outer skins. To make the black-eyed peas and spinach, pod the black-eyed beans as you would peas or broad beans, leaving any smaller ones in the pod as we can just cook these as is. Add the beans to a saucepan of water and boil for 5 minutes – to soften the outer skins. Drain off the murky water, give the beans a little rinse, put them back in the same pan, with cold water, and bring to the boil. Now, depending on how fresh your beans are, you need to slowly simmer them for anywhere between 25 and 45 minutes. The skins should be cooked until soft and you can taste a smoothness in the beans’ interior. Drain off the murky water, give the beans a little rinse, put them back in the same pan, with cold water, and bring to the boil. Now, depending on how fresh your beans are, you need to slowly simmer them for anywhere between 25 and 45 minutes. The skins should be cooked until soft and you can taste a smoothness in the beans’ interior. To make the kofte, pat off any moisture from the potatoes using a tea towel or clean muslin. Add the potatoes to a large bowl, season with the salt, black pepper, cumin and pul biber. Add the grated onions with any onion juice, and then the minced lamb and parsley and give it a good mix. Mix it for at least 5 minutes – don’t just use your hand as if it was a spoon; squeeze the mix through your fingers and make sure that everything is evening distributed. Shape into little torpedoes or small meatballs – we do either in Cyprus, it’s up to you. To make the kofte, pat off any moisture from the potatoes using a tea towel or clean muslin. Add the potatoes to a large bowl, season with the salt, black pepper, cumin and pul biber. Add the grated onions with any onion juice, and then the minced lamb and parsley and give it a good mix. Mix it for at least 5 minutes – don’t just use your hand as if it was a spoon; squeeze the mix through your fingers and make sure that everything is evening distributed. Shape into little torpedoes or small meatballs – we do either in Cyprus, it’s up to you. When the beans are cooked, add the spinach, and take the pan off the heat. Spinach is very soft and will pretty much wilt in the sun, so it doesn’t need long. Don’t leave the spinach in the water for too long or you’ll just drown it and loose all the flavour in the water. Drain the beans and spinach and set aside. When the beans are cooked, add the spinach, and take the pan off the heat. Spinach is very soft and will pretty much wilt in the sun, so it doesn’t need long. Don’t leave the spinach in the water for too long or you’ll just drown it and loose all the flavour in the water. Drain the beans and spinach and set aside. In a small frying pan, heat some olive oil and slowly fry the finely diced shallots with a good amount of salt. Cook for about 15 minutes, or until they’re soft and sweet without any colour. In a small frying pan, heat some olive oil and slowly fry the finely diced shallots with a good amount of salt. Cook for about 15 minutes, or until they’re soft and sweet without any colour. In a tall-sided frying pan or saucepan, heat enough oil to cover half of the kofte. We don’t want to deep-fry them, but shallow-fry and turn them midway through cooking. If you deep-fry the kofte, the heat is too intense, and the potatoes won’t cook. Be patient, they’ll take about 4–5 minutes on each side or until they’re a beautiful golden-brown. In a tall-sided frying pan or saucepan, heat enough oil to cover half of the kofte. We don’t want to deep-fry them, but shallow-fry and turn them midway through cooking. If you deep-fry the kofte, the heat is too intense, and the potatoes won’t cook. Be patient, they’ll take about 4–5 minutes on each side or until they’re a beautiful golden-brown. By now, the shallots should be sweet, and the beans and spinach shouldn't be steaming hot, so put everything in a bowl. (If your beans are still super-hot you’ve not cooked your shallots long enough!) At this point, taste the mixture and you’ll probably find it’s a little flat – you’ll have a little saltiness, but nothing will be singing. Squeeze in the lemon juice and taste again. Now the acidity is up, our tongues are entertained, and you want to mellow that acidity out with peppery olive oil! By now, the shallots should be sweet, and the beans and spinach shouldn't be steaming hot, so put everything in a bowl. (If your beans are still super-hot you’ve not cooked your shallots long enough!) At this point, taste the mixture and you’ll probably find it’s a little flat – you’ll have a little saltiness, but nothing will be singing. Squeeze in the lemon juice and taste again. Now the acidity is up, our tongues are entertained, and you want to mellow that acidity out with peppery olive oil! Add olive oil, not as if you were dressing a salad, but more like you’re using the oil as a flavourful ingredient. A lot of Cypriot dishes are oil-heavy. It’s all about balances; olive oil in Cyprus is made from black olives so it can be quite heavy, but when you’re cooking something as basic as beans and shallots, you need something that will carry flavour and give you that power. You want to be able to see the olive oil on the plate – that’s the good stuff that bread was made for. Add olive oil, not as if you were dressing a salad, but more like you’re using the oil as a flavourful ingredient. A lot of Cypriot dishes are oil-heavy. It’s all about balances; olive oil in Cyprus is made from black olives so it can be quite heavy, but when you’re cooking something as basic as beans and shallots, you need something that will carry flavour and give you that power. You want to be able to see the olive oil on the plate – that’s the good stuff that bread was made for. Plate up the kofte and beans and spinach with some yoghurt and flatbread. Plate up the kofte and beans and spinach with some yoghurt and flatbread."
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} | 5a96ed8b6001dd692fdb0e9a337e30d346443934fe59905254744acf61a847de | Cheese, potato and basil sformato recipe
An average of 2.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_sformato_13480_16x9.jpg Sformato is a traditional Italian dish similar to a flan – it takes a while to assemble but is relatively easy to make. 30g/1oz unsalted butter 30g/1oz plain flour 450ml/16fl oz whole milk 3 medium free-range eggs, beaten250g/9oz ricotta 250g/9oz wild rocket 250g/9oz spinach, stalks removed grating of fresh whole nutmeg 150g/5½oz Parmesan, grated1 ball hard-style mozzarella, chopped500g/1lb 2oz potato, peeled, cooked and chopped into chunks25g/1oz fresh basil, shredded3 banana shallots, sliced3 garlic cloves, slicedsalt and freshly ground black pepper 30g/1oz unsalted butter 30g/1oz plain flour 450ml/16fl oz whole milk 3 medium free-range eggs, beaten 250g/9oz ricotta 250g/9oz wild rocket 250g/9oz spinach, stalks removed grating of fresh whole nutmeg 150g/5½oz Parmesan, grated 1 ball hard-style mozzarella, chopped 500g/1lb 2oz potato, peeled, cooked and chopped into chunks 25g/1oz fresh basil, shredded 3 banana shallots, sliced 3 garlic cloves, sliced salt and freshly ground black pepper 3 tomatoes, sliced 1 handful rocket leaves 1 banana shallot, thinly sliced into rings50g/1¾oz Parmesan, grated 3 tomatoes, sliced 1 handful rocket leaves 1 banana shallot, thinly sliced into rings 50g/1¾oz Parmesan, grated Method To make the sformato, preheat the oven to 220C/200C Fan/Gas 7 and line a 16cm/6in springform cake tin.Melt the butter in a saucepan until light brown then stir in the flour. Slowly whisk in the milk to make a roux. Once smooth, set aside to cool.Once cool, add the eggs and ricotta to the roux and mix.Heat a large frying pan and add a little oil. Fry the rocket and spinach in a pan to wilt. Grate over some nutmeg and season well with salt and freshly ground black pepper. Drain and cool. Chop up.Mix this into the roux along with the cheeses and the cooked potatoes. Add the basil. Tip the mixture into the lined springform 16cm/6in cake tin, smooth the top and grate over more Parmesan. Bake for 30 minutes or so, then allow to cool in the tin.Once cooked and cooled, turn out onto a serving dish. Serve with the sliced tomatoes, rocket and sliced shallots on top with more of the grated Parmesan. To make the sformato, preheat the oven to 220C/200C Fan/Gas 7 and line a 16cm/6in springform cake tin. To make the sformato, preheat the oven to 220C/200C Fan/Gas 7 and line a 16cm/6in springform cake tin. Melt the butter in a saucepan until light brown then stir in the flour. Slowly whisk in the milk to make a roux. Once smooth, set aside to cool. Melt the butter in a saucepan until light brown then stir in the flour. Slowly whisk in the milk to make a roux. Once smooth, set aside to cool. Once cool, add the eggs and ricotta to the roux and mix. Once cool, add the eggs and ricotta to the roux and mix. Heat a large frying pan and add a little oil. Fry the rocket and spinach in a pan to wilt. Grate over some nutmeg and season well with salt and freshly ground black pepper. Drain and cool. Chop up. Heat a large frying pan and add a little oil. Fry the rocket and spinach in a pan to wilt. Grate over some nutmeg and season well with salt and freshly ground black pepper. Drain and cool. Chop up. Mix this into the roux along with the cheeses and the cooked potatoes. Add the basil. Mix this into the roux along with the cheeses and the cooked potatoes. Add the basil. Tip the mixture into the lined springform 16cm/6in cake tin, smooth the top and grate over more Parmesan. Bake for 30 minutes or so, then allow to cool in the tin. Tip the mixture into the lined springform 16cm/6in cake tin, smooth the top and grate over more Parmesan. Bake for 30 minutes or so, then allow to cool in the tin. Once cooked and cooled, turn out onto a serving dish. Serve with the sliced tomatoes, rocket and sliced shallots on top with more of the grated Parmesan. Once cooked and cooled, turn out onto a serving dish. Serve with the sliced tomatoes, rocket and sliced shallots on top with more of the grated Parmesan. | {
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"title": "Cheese, potato and basil sformato recipe",
"content": "An average of 2.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_sformato_13480_16x9.jpg Sformato is a traditional Italian dish similar to a flan – it takes a while to assemble but is relatively easy to make. 30g/1oz unsalted butter 30g/1oz plain flour 450ml/16fl oz whole milk 3 medium free-range eggs, beaten250g/9oz ricotta 250g/9oz wild rocket 250g/9oz spinach, stalks removed grating of fresh whole nutmeg 150g/5½oz Parmesan, grated1 ball hard-style mozzarella, chopped500g/1lb 2oz potato, peeled, cooked and chopped into chunks25g/1oz fresh basil, shredded3 banana shallots, sliced3 garlic cloves, slicedsalt and freshly ground black pepper 30g/1oz unsalted butter 30g/1oz plain flour 450ml/16fl oz whole milk 3 medium free-range eggs, beaten 250g/9oz ricotta 250g/9oz wild rocket 250g/9oz spinach, stalks removed grating of fresh whole nutmeg 150g/5½oz Parmesan, grated 1 ball hard-style mozzarella, chopped 500g/1lb 2oz potato, peeled, cooked and chopped into chunks 25g/1oz fresh basil, shredded 3 banana shallots, sliced 3 garlic cloves, sliced salt and freshly ground black pepper 3 tomatoes, sliced 1 handful rocket leaves 1 banana shallot, thinly sliced into rings50g/1¾oz Parmesan, grated 3 tomatoes, sliced 1 handful rocket leaves 1 banana shallot, thinly sliced into rings 50g/1¾oz Parmesan, grated Method To make the sformato, preheat the oven to 220C/200C Fan/Gas 7 and line a 16cm/6in springform cake tin.Melt the butter in a saucepan until light brown then stir in the flour. Slowly whisk in the milk to make a roux. Once smooth, set aside to cool.Once cool, add the eggs and ricotta to the roux and mix.Heat a large frying pan and add a little oil. Fry the rocket and spinach in a pan to wilt. Grate over some nutmeg and season well with salt and freshly ground black pepper. Drain and cool. Chop up.Mix this into the roux along with the cheeses and the cooked potatoes. Add the basil. Tip the mixture into the lined springform 16cm/6in cake tin, smooth the top and grate over more Parmesan. Bake for 30 minutes or so, then allow to cool in the tin.Once cooked and cooled, turn out onto a serving dish. Serve with the sliced tomatoes, rocket and sliced shallots on top with more of the grated Parmesan. To make the sformato, preheat the oven to 220C/200C Fan/Gas 7 and line a 16cm/6in springform cake tin. To make the sformato, preheat the oven to 220C/200C Fan/Gas 7 and line a 16cm/6in springform cake tin. Melt the butter in a saucepan until light brown then stir in the flour. Slowly whisk in the milk to make a roux. Once smooth, set aside to cool. Melt the butter in a saucepan until light brown then stir in the flour. Slowly whisk in the milk to make a roux. Once smooth, set aside to cool. Once cool, add the eggs and ricotta to the roux and mix. Once cool, add the eggs and ricotta to the roux and mix. Heat a large frying pan and add a little oil. Fry the rocket and spinach in a pan to wilt. Grate over some nutmeg and season well with salt and freshly ground black pepper. Drain and cool. Chop up. Heat a large frying pan and add a little oil. Fry the rocket and spinach in a pan to wilt. Grate over some nutmeg and season well with salt and freshly ground black pepper. Drain and cool. Chop up. Mix this into the roux along with the cheeses and the cooked potatoes. Add the basil. Mix this into the roux along with the cheeses and the cooked potatoes. Add the basil. Tip the mixture into the lined springform 16cm/6in cake tin, smooth the top and grate over more Parmesan. Bake for 30 minutes or so, then allow to cool in the tin. Tip the mixture into the lined springform 16cm/6in cake tin, smooth the top and grate over more Parmesan. Bake for 30 minutes or so, then allow to cool in the tin. Once cooked and cooled, turn out onto a serving dish. Serve with the sliced tomatoes, rocket and sliced shallots on top with more of the grated Parmesan. Once cooked and cooled, turn out onto a serving dish. Serve with the sliced tomatoes, rocket and sliced shallots on top with more of the grated Parmesan."
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} | 254c1d9dd1bca90de8e9e62a1c8d5fb669c44a1f17ae54c4857768d14436d975 | Roast cull yaw flatbreads with chilli sauce recipe
An average of 5.0 out of 5 stars from 4 ratings Cull yaw is meat from a ewe – it is more complex in flavour than lamb, and closer to beef. 1 cull yaw or lamb breast 1 tbsp vegetable oilsea salt 1 cull yaw or lamb breast 1 tbsp vegetable oil sea salt 200ml/7fl oz cider vinegar3 tbsp caster sugar4 red chillies, thinly sliced 200ml/7fl oz cider vinegar 3 tbsp caster sugar 4 red chillies, thinly sliced ½ hispi cabbage, chopped¼ red cabbage, chopped1 red onion, chopped¼ cucumber, chopped1 large carrot, peeled and choppedbunch fresh mint, finely chopped1 lime, juice only ½ hispi cabbage, chopped ¼ red cabbage, chopped 1 red onion, chopped ¼ cucumber, chopped 1 large carrot, peeled and chopped bunch fresh mint, finely chopped 1 lime, juice only 100g/3½oz gochujang1 tbsp sesame oil1 tbsp tamari1 garlic clove, chopped1 thumb-sized piece fresh root ginger, peeled and chopped1 lime, juice only 100g/3½oz gochujang 1 tbsp sesame oil 1 tbsp tamari 1 garlic clove, chopped 1 thumb-sized piece fresh root ginger, peeled and chopped 1 lime, juice only 20g/¾oz black sesame seeds20g/¾oz white sesame seeds200ml/7fl oz soured cream 4 flatbreads 20g/¾oz black sesame seeds 20g/¾oz white sesame seeds 200ml/7fl oz soured cream 4 flatbreads Method Preheat the oven to 160C/140C Fan/Gas 2½. Season the cull yaw with salt and place in a roasting tin. Roast for 2 hours, or until just tender and pulling away from the bone. Leave to rest until cool enough to handle. Remove the bones from the meat. Cover the cull yaw in the roasting tin with a plate and place a heavy weight on top. Press overnight in the fridge. To make the pickled red chilli, put the vinegar and sugar in a small saucepan over a medium heat. Stir until the sugar has dissolved, then add the chillies. Bring to the boil, then turn off the heat. Use the chillies immediately or leave them to pickle overnight in the fridge. To make the slaw, mix all the ingredients together in a large bowl. To make the chilli sauce, put all the ingredients in a blender and blend. Pour into a bowl and stir in 100ml/3½fl oz pickling liquor and 50g/1¾oz pickled chillies. Mix to combine. Slice the cull yaw into ribs. Heat the oil in a large frying pan over a medium–high heat, add the ribs and cook, turning halfway through, for 6–8 minutes. Warm the flatbreads. Place the cull yaw ribs on the flatbreads, garnish with the sesame seeds, salt and spoonfuls of soured cream and serve with the slaw and chilli sauce. Preheat the oven to 160C/140C Fan/Gas 2½. Season the cull yaw with salt and place in a roasting tin. Roast for 2 hours, or until just tender and pulling away from the bone. Leave to rest until cool enough to handle. Remove the bones from the meat. Cover the cull yaw in the roasting tin with a plate and place a heavy weight on top. Press overnight in the fridge. Preheat the oven to 160C/140C Fan/Gas 2½. Season the cull yaw with salt and place in a roasting tin. Roast for 2 hours, or until just tender and pulling away from the bone. Leave to rest until cool enough to handle. Remove the bones from the meat. Cover the cull yaw in the roasting tin with a plate and place a heavy weight on top. Press overnight in the fridge. To make the pickled red chilli, put the vinegar and sugar in a small saucepan over a medium heat. Stir until the sugar has dissolved, then add the chillies. Bring to the boil, then turn off the heat. Use the chillies immediately or leave them to pickle overnight in the fridge. To make the pickled red chilli, put the vinegar and sugar in a small saucepan over a medium heat. Stir until the sugar has dissolved, then add the chillies. Bring to the boil, then turn off the heat. Use the chillies immediately or leave them to pickle overnight in the fridge. To make the slaw, mix all the ingredients together in a large bowl. To make the slaw, mix all the ingredients together in a large bowl. To make the chilli sauce, put all the ingredients in a blender and blend. Pour into a bowl and stir in 100ml/3½fl oz pickling liquor and 50g/1¾oz pickled chillies. Mix to combine. To make the chilli sauce, put all the ingredients in a blender and blend. Pour into a bowl and stir in 100ml/3½fl oz pickling liquor and 50g/1¾oz pickled chillies. Mix to combine. Slice the cull yaw into ribs. Heat the oil in a large frying pan over a medium–high heat, add the ribs and cook, turning halfway through, for 6–8 minutes. Warm the flatbreads. Place the cull yaw ribs on the flatbreads, garnish with the sesame seeds, salt and spoonfuls of soured cream and serve with the slaw and chilli sauce. Slice the cull yaw into ribs. Heat the oil in a large frying pan over a medium–high heat, add the ribs and cook, turning halfway through, for 6–8 minutes. Warm the flatbreads. Place the cull yaw ribs on the flatbreads, garnish with the sesame seeds, salt and spoonfuls of soured cream and serve with the slaw and chilli sauce. | {
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"title": "Roast cull yaw flatbreads with chilli sauce recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Cull yaw is meat from a ewe – it is more complex in flavour than lamb, and closer to beef. 1 cull yaw or lamb breast 1 tbsp vegetable oilsea salt 1 cull yaw or lamb breast 1 tbsp vegetable oil sea salt 200ml/7fl oz cider vinegar3 tbsp caster sugar4 red chillies, thinly sliced 200ml/7fl oz cider vinegar 3 tbsp caster sugar 4 red chillies, thinly sliced ½ hispi cabbage, chopped¼ red cabbage, chopped1 red onion, chopped¼ cucumber, chopped1 large carrot, peeled and choppedbunch fresh mint, finely chopped1 lime, juice only ½ hispi cabbage, chopped ¼ red cabbage, chopped 1 red onion, chopped ¼ cucumber, chopped 1 large carrot, peeled and chopped bunch fresh mint, finely chopped 1 lime, juice only 100g/3½oz gochujang1 tbsp sesame oil1 tbsp tamari1 garlic clove, chopped1 thumb-sized piece fresh root ginger, peeled and chopped1 lime, juice only 100g/3½oz gochujang 1 tbsp sesame oil 1 tbsp tamari 1 garlic clove, chopped 1 thumb-sized piece fresh root ginger, peeled and chopped 1 lime, juice only 20g/¾oz black sesame seeds20g/¾oz white sesame seeds200ml/7fl oz soured cream 4 flatbreads 20g/¾oz black sesame seeds 20g/¾oz white sesame seeds 200ml/7fl oz soured cream 4 flatbreads Method Preheat the oven to 160C/140C Fan/Gas 2½. Season the cull yaw with salt and place in a roasting tin. Roast for 2 hours, or until just tender and pulling away from the bone. Leave to rest until cool enough to handle. Remove the bones from the meat. Cover the cull yaw in the roasting tin with a plate and place a heavy weight on top. Press overnight in the fridge. To make the pickled red chilli, put the vinegar and sugar in a small saucepan over a medium heat. Stir until the sugar has dissolved, then add the chillies. Bring to the boil, then turn off the heat. Use the chillies immediately or leave them to pickle overnight in the fridge. To make the slaw, mix all the ingredients together in a large bowl. To make the chilli sauce, put all the ingredients in a blender and blend. Pour into a bowl and stir in 100ml/3½fl oz pickling liquor and 50g/1¾oz pickled chillies. Mix to combine. Slice the cull yaw into ribs. Heat the oil in a large frying pan over a medium–high heat, add the ribs and cook, turning halfway through, for 6–8 minutes. Warm the flatbreads. Place the cull yaw ribs on the flatbreads, garnish with the sesame seeds, salt and spoonfuls of soured cream and serve with the slaw and chilli sauce. Preheat the oven to 160C/140C Fan/Gas 2½. Season the cull yaw with salt and place in a roasting tin. Roast for 2 hours, or until just tender and pulling away from the bone. Leave to rest until cool enough to handle. Remove the bones from the meat. Cover the cull yaw in the roasting tin with a plate and place a heavy weight on top. Press overnight in the fridge. Preheat the oven to 160C/140C Fan/Gas 2½. Season the cull yaw with salt and place in a roasting tin. Roast for 2 hours, or until just tender and pulling away from the bone. Leave to rest until cool enough to handle. Remove the bones from the meat. Cover the cull yaw in the roasting tin with a plate and place a heavy weight on top. Press overnight in the fridge. To make the pickled red chilli, put the vinegar and sugar in a small saucepan over a medium heat. Stir until the sugar has dissolved, then add the chillies. Bring to the boil, then turn off the heat. Use the chillies immediately or leave them to pickle overnight in the fridge. To make the pickled red chilli, put the vinegar and sugar in a small saucepan over a medium heat. Stir until the sugar has dissolved, then add the chillies. Bring to the boil, then turn off the heat. Use the chillies immediately or leave them to pickle overnight in the fridge. To make the slaw, mix all the ingredients together in a large bowl. To make the slaw, mix all the ingredients together in a large bowl. To make the chilli sauce, put all the ingredients in a blender and blend. Pour into a bowl and stir in 100ml/3½fl oz pickling liquor and 50g/1¾oz pickled chillies. Mix to combine. To make the chilli sauce, put all the ingredients in a blender and blend. Pour into a bowl and stir in 100ml/3½fl oz pickling liquor and 50g/1¾oz pickled chillies. Mix to combine. Slice the cull yaw into ribs. Heat the oil in a large frying pan over a medium–high heat, add the ribs and cook, turning halfway through, for 6–8 minutes. Warm the flatbreads. Place the cull yaw ribs on the flatbreads, garnish with the sesame seeds, salt and spoonfuls of soured cream and serve with the slaw and chilli sauce. Slice the cull yaw into ribs. Heat the oil in a large frying pan over a medium–high heat, add the ribs and cook, turning halfway through, for 6–8 minutes. Warm the flatbreads. Place the cull yaw ribs on the flatbreads, garnish with the sesame seeds, salt and spoonfuls of soured cream and serve with the slaw and chilli sauce."
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} | 865df3bc32035a2d13f7f0121f4ac30d3764f953308d22272f8fd1abf98d5850 | Green peppercorn and lemongrass coconut broth recipe
An average of 4.5 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peppercorn_coconut_broth_84709_16x9.jpg A coconut and vegetable vegan soup that is easy to make with wonderfully fragrant flavours. Each serving provides 612 kcal, 9g protein, 39g carbohydrates (of which 14g sugars), 46g fat (of which 39g saturates), 4g fibre and 1.2g salt. 4 tbsp coconut oilthumb-size piece fresh root ginger (about 50g/1¾oz), or to taste, peeled and roughly chopped2 garlic cloves, peeled1–2 small green chillies, or to taste, stems removed4 spring onions, roughly choppedsmall bunch fresh corianderfew sprigs fresh mint1 heaped tsp ground turmeric15 green peppercorns (fresh or brined)2 x 400ml tins coconut milk2 limes, juice only1 tbsp vegetable stock powder or ½ vegetable stock cube1 tbsp tamari or soy sauce1 lemongrass stalk½ butternut squash, peeled and thinly sliced100g/3½oz spinach or winter greens, shredded100g/3½oz wholemeal rice noodles1 tbsp honey (optional) 4 tbsp coconut oil thumb-size piece fresh root ginger (about 50g/1¾oz), or to taste, peeled and roughly chopped 2 garlic cloves, peeled 1–2 small green chillies, or to taste, stems removed 4 spring onions, roughly chopped small bunch fresh coriander few sprigs fresh mint 1 heaped tsp ground turmeric 15 green peppercorns (fresh or brined) 2 x 400ml tins coconut milk 2 limes, juice only 1 tbsp vegetable stock powder or ½ vegetable stock cube 1 tbsp tamari or soy sauce 1 lemongrass stalk ½ butternut squash, peeled and thinly sliced 100g/3½oz spinach or winter greens, shredded 100g/3½oz wholemeal rice noodles 1 tbsp honey (optional) Method Warm the coconut oil in a small pan over a low heat until melted.Put the ginger, garlic and chillies into a food processor with the spring onions, almost all of the coriander and mint. Reserve some of the herbs to garnish. Add the melted coconut oil, then blend for 30 seconds, or until you have a smooth, deep green paste. Put a deep, medium-sized pan over a moderate heat and add the herb and spice paste, stirring it for a minute while it warms. Stir in the turmeric, peppercorns, coconut milk, the juice of one of the limes, vegetable stock powder (or cube) and the tamari or soy sauce.Fill one and a half coconut tins with hot water and add it to the pan (careful, the tin might get hot). Use a rolling pin or pestle to smash the lemongrass so it splinters but remains together, then put in the pan. Bring to the boil, then lower the heat to a simmer. Add the butternut squash.Put the noodles into a heatproof bowl and pour just over enough of the boiling water from the kettle to cover them.Once the squash is cooked through, add the greens to the broth and simmer. Check the seasoning, adding honey if it needs some sweetness and more lime and salt as needed.Drain the noodles and divide between four deep soup bowls. Ladle over the soup and vegetables, adding a generous squeeze of lime juice. Garnish with the remaining coriander and mint leaves, if you like. Warm the coconut oil in a small pan over a low heat until melted. Warm the coconut oil in a small pan over a low heat until melted. Put the ginger, garlic and chillies into a food processor with the spring onions, almost all of the coriander and mint. Reserve some of the herbs to garnish. Add the melted coconut oil, then blend for 30 seconds, or until you have a smooth, deep green paste. Put the ginger, garlic and chillies into a food processor with the spring onions, almost all of the coriander and mint. Reserve some of the herbs to garnish. Add the melted coconut oil, then blend for 30 seconds, or until you have a smooth, deep green paste. Put a deep, medium-sized pan over a moderate heat and add the herb and spice paste, stirring it for a minute while it warms. Stir in the turmeric, peppercorns, coconut milk, the juice of one of the limes, vegetable stock powder (or cube) and the tamari or soy sauce. Put a deep, medium-sized pan over a moderate heat and add the herb and spice paste, stirring it for a minute while it warms. Stir in the turmeric, peppercorns, coconut milk, the juice of one of the limes, vegetable stock powder (or cube) and the tamari or soy sauce. Fill one and a half coconut tins with hot water and add it to the pan (careful, the tin might get hot). Use a rolling pin or pestle to smash the lemongrass so it splinters but remains together, then put in the pan. Bring to the boil, then lower the heat to a simmer. Add the butternut squash. Fill one and a half coconut tins with hot water and add it to the pan (careful, the tin might get hot). Use a rolling pin or pestle to smash the lemongrass so it splinters but remains together, then put in the pan. Bring to the boil, then lower the heat to a simmer. Add the butternut squash. Put the noodles into a heatproof bowl and pour just over enough of the boiling water from the kettle to cover them. Put the noodles into a heatproof bowl and pour just over enough of the boiling water from the kettle to cover them. Once the squash is cooked through, add the greens to the broth and simmer. Check the seasoning, adding honey if it needs some sweetness and more lime and salt as needed. Once the squash is cooked through, add the greens to the broth and simmer. Check the seasoning, adding honey if it needs some sweetness and more lime and salt as needed. Drain the noodles and divide between four deep soup bowls. Ladle over the soup and vegetables, adding a generous squeeze of lime juice. Garnish with the remaining coriander and mint leaves, if you like. Drain the noodles and divide between four deep soup bowls. Ladle over the soup and vegetables, adding a generous squeeze of lime juice. Garnish with the remaining coriander and mint leaves, if you like. Recipe tips Remove the seeds from the chillies if you don't have a taste for the super-spicy You can make the paste ahead of time, just scrape into a small bowl, cover and refrigerate until you are ready to use it. | {
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"title": "Green peppercorn and lemongrass coconut broth recipe",
"content": "An average of 4.5 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peppercorn_coconut_broth_84709_16x9.jpg A coconut and vegetable vegan soup that is easy to make with wonderfully fragrant flavours. Each serving provides 612 kcal, 9g protein, 39g carbohydrates (of which 14g sugars), 46g fat (of which 39g saturates), 4g fibre and 1.2g salt. 4 tbsp coconut oilthumb-size piece fresh root ginger (about 50g/1¾oz), or to taste, peeled and roughly chopped2 garlic cloves, peeled1–2 small green chillies, or to taste, stems removed4 spring onions, roughly choppedsmall bunch fresh corianderfew sprigs fresh mint1 heaped tsp ground turmeric15 green peppercorns (fresh or brined)2 x 400ml tins coconut milk2 limes, juice only1 tbsp vegetable stock powder or ½ vegetable stock cube1 tbsp tamari or soy sauce1 lemongrass stalk½ butternut squash, peeled and thinly sliced100g/3½oz spinach or winter greens, shredded100g/3½oz wholemeal rice noodles1 tbsp honey (optional) 4 tbsp coconut oil thumb-size piece fresh root ginger (about 50g/1¾oz), or to taste, peeled and roughly chopped 2 garlic cloves, peeled 1–2 small green chillies, or to taste, stems removed 4 spring onions, roughly chopped small bunch fresh coriander few sprigs fresh mint 1 heaped tsp ground turmeric 15 green peppercorns (fresh or brined) 2 x 400ml tins coconut milk 2 limes, juice only 1 tbsp vegetable stock powder or ½ vegetable stock cube 1 tbsp tamari or soy sauce 1 lemongrass stalk ½ butternut squash, peeled and thinly sliced 100g/3½oz spinach or winter greens, shredded 100g/3½oz wholemeal rice noodles 1 tbsp honey (optional) Method Warm the coconut oil in a small pan over a low heat until melted.Put the ginger, garlic and chillies into a food processor with the spring onions, almost all of the coriander and mint. Reserve some of the herbs to garnish. Add the melted coconut oil, then blend for 30 seconds, or until you have a smooth, deep green paste. Put a deep, medium-sized pan over a moderate heat and add the herb and spice paste, stirring it for a minute while it warms. Stir in the turmeric, peppercorns, coconut milk, the juice of one of the limes, vegetable stock powder (or cube) and the tamari or soy sauce.Fill one and a half coconut tins with hot water and add it to the pan (careful, the tin might get hot). Use a rolling pin or pestle to smash the lemongrass so it splinters but remains together, then put in the pan. Bring to the boil, then lower the heat to a simmer. Add the butternut squash.Put the noodles into a heatproof bowl and pour just over enough of the boiling water from the kettle to cover them.Once the squash is cooked through, add the greens to the broth and simmer. Check the seasoning, adding honey if it needs some sweetness and more lime and salt as needed.Drain the noodles and divide between four deep soup bowls. Ladle over the soup and vegetables, adding a generous squeeze of lime juice. Garnish with the remaining coriander and mint leaves, if you like. Warm the coconut oil in a small pan over a low heat until melted. Warm the coconut oil in a small pan over a low heat until melted. Put the ginger, garlic and chillies into a food processor with the spring onions, almost all of the coriander and mint. Reserve some of the herbs to garnish. Add the melted coconut oil, then blend for 30 seconds, or until you have a smooth, deep green paste. Put the ginger, garlic and chillies into a food processor with the spring onions, almost all of the coriander and mint. Reserve some of the herbs to garnish. Add the melted coconut oil, then blend for 30 seconds, or until you have a smooth, deep green paste. Put a deep, medium-sized pan over a moderate heat and add the herb and spice paste, stirring it for a minute while it warms. Stir in the turmeric, peppercorns, coconut milk, the juice of one of the limes, vegetable stock powder (or cube) and the tamari or soy sauce. Put a deep, medium-sized pan over a moderate heat and add the herb and spice paste, stirring it for a minute while it warms. Stir in the turmeric, peppercorns, coconut milk, the juice of one of the limes, vegetable stock powder (or cube) and the tamari or soy sauce. Fill one and a half coconut tins with hot water and add it to the pan (careful, the tin might get hot). Use a rolling pin or pestle to smash the lemongrass so it splinters but remains together, then put in the pan. Bring to the boil, then lower the heat to a simmer. Add the butternut squash. Fill one and a half coconut tins with hot water and add it to the pan (careful, the tin might get hot). Use a rolling pin or pestle to smash the lemongrass so it splinters but remains together, then put in the pan. Bring to the boil, then lower the heat to a simmer. Add the butternut squash. Put the noodles into a heatproof bowl and pour just over enough of the boiling water from the kettle to cover them. Put the noodles into a heatproof bowl and pour just over enough of the boiling water from the kettle to cover them. Once the squash is cooked through, add the greens to the broth and simmer. Check the seasoning, adding honey if it needs some sweetness and more lime and salt as needed. Once the squash is cooked through, add the greens to the broth and simmer. Check the seasoning, adding honey if it needs some sweetness and more lime and salt as needed. Drain the noodles and divide between four deep soup bowls. Ladle over the soup and vegetables, adding a generous squeeze of lime juice. Garnish with the remaining coriander and mint leaves, if you like. Drain the noodles and divide between four deep soup bowls. Ladle over the soup and vegetables, adding a generous squeeze of lime juice. Garnish with the remaining coriander and mint leaves, if you like. Recipe tips Remove the seeds from the chillies if you don't have a taste for the super-spicy You can make the paste ahead of time, just scrape into a small bowl, cover and refrigerate until you are ready to use it."
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} | ee678d06d4a7770f97a64745610cee556edcea39920c8f226981f6bb09aa4950 | Low-FODMAP chicken and vegetable satay noodles recipe
An average of 4.2 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-fodmap_chicken_and_08876_16x9.jpg This all-in-one stir-fry is super-simple and quick to make: supper’s ready in less than half an hour. 1 tbsp olive oil2 carrots, peeled and cut into batons½ head broccoli, chopped into florets150g/5½oz green beans, thinly sliced400g/14oz chicken breast, cut into strips2 pak choi, shredded225g tin bamboo shoots, drained150g/5½oz beansprouts1 tsp grated fresh root ginger300g/10½oz dried rice noodles 1 lime, cut into wedges, to serve4 tsp sesame seeds, to serve 1 tbsp olive oil 2 carrots, peeled and cut into batons ½ head broccoli, chopped into florets 150g/5½oz green beans, thinly sliced 400g/14oz chicken breast, cut into strips 2 pak choi, shredded 225g tin bamboo shoots, drained 150g/5½oz beansprouts 1 tsp grated fresh root ginger 300g/10½oz dried rice noodles 1 lime, cut into wedges, to serve 4 tsp sesame seeds, to serve 4 tbsp gluten-free light soy sauce1 tbsp tamari2 tbsp peanut butterpinch chilli flakes2 tsp sesame oil 4 tbsp gluten-free light soy sauce 1 tbsp tamari 2 tbsp peanut butter pinch chilli flakes 2 tsp sesame oil Method Heat the oil in a wok or large wide pan over a medium–high heat. Add the carrots, broccoli and green beans and stir-fry for 2–3 minutes. Add the chicken and stir-fry for 3–4 minutes. Add the pak choi, bamboo shoots, beansprouts and ginger and continue to stir-fry for another 2–3 minutes.Meanwhile, bring a saucepan of water to the boil. Add the noodles and cook for 3 minutes, then drain. Add the noodles to the wok and stir through.Whisk all of the sauce ingredients together in a bowl, along with 4 tablespoons water. Add to the wok and stir to mix.Serve immediately, with a wedge of lime and a sprinkling of sesame seeds. Heat the oil in a wok or large wide pan over a medium–high heat. Add the carrots, broccoli and green beans and stir-fry for 2–3 minutes. Heat the oil in a wok or large wide pan over a medium–high heat. Add the carrots, broccoli and green beans and stir-fry for 2–3 minutes. Add the chicken and stir-fry for 3–4 minutes. Add the pak choi, bamboo shoots, beansprouts and ginger and continue to stir-fry for another 2–3 minutes. Add the chicken and stir-fry for 3–4 minutes. Add the pak choi, bamboo shoots, beansprouts and ginger and continue to stir-fry for another 2–3 minutes. Meanwhile, bring a saucepan of water to the boil. Add the noodles and cook for 3 minutes, then drain. Add the noodles to the wok and stir through. Meanwhile, bring a saucepan of water to the boil. Add the noodles and cook for 3 minutes, then drain. Add the noodles to the wok and stir through. Whisk all of the sauce ingredients together in a bowl, along with 4 tablespoons water. Add to the wok and stir to mix. Whisk all of the sauce ingredients together in a bowl, along with 4 tablespoons water. Add to the wok and stir to mix. Serve immediately, with a wedge of lime and a sprinkling of sesame seeds. Serve immediately, with a wedge of lime and a sprinkling of sesame seeds. Recipe tips Broccoli is considered low FODMAP in the small quantities listed here, but don’t be tempted to add extra to bulk out your dinner: use no more than 3 tablespoons per person. | {
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"title": "Low-FODMAP chicken and vegetable satay noodles recipe",
"content": "An average of 4.2 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-fodmap_chicken_and_08876_16x9.jpg This all-in-one stir-fry is super-simple and quick to make: supper’s ready in less than half an hour. 1 tbsp olive oil2 carrots, peeled and cut into batons½ head broccoli, chopped into florets150g/5½oz green beans, thinly sliced400g/14oz chicken breast, cut into strips2 pak choi, shredded225g tin bamboo shoots, drained150g/5½oz beansprouts1 tsp grated fresh root ginger300g/10½oz dried rice noodles 1 lime, cut into wedges, to serve4 tsp sesame seeds, to serve 1 tbsp olive oil 2 carrots, peeled and cut into batons ½ head broccoli, chopped into florets 150g/5½oz green beans, thinly sliced 400g/14oz chicken breast, cut into strips 2 pak choi, shredded 225g tin bamboo shoots, drained 150g/5½oz beansprouts 1 tsp grated fresh root ginger 300g/10½oz dried rice noodles 1 lime, cut into wedges, to serve 4 tsp sesame seeds, to serve 4 tbsp gluten-free light soy sauce1 tbsp tamari2 tbsp peanut butterpinch chilli flakes2 tsp sesame oil 4 tbsp gluten-free light soy sauce 1 tbsp tamari 2 tbsp peanut butter pinch chilli flakes 2 tsp sesame oil Method Heat the oil in a wok or large wide pan over a medium–high heat. Add the carrots, broccoli and green beans and stir-fry for 2–3 minutes. Add the chicken and stir-fry for 3–4 minutes. Add the pak choi, bamboo shoots, beansprouts and ginger and continue to stir-fry for another 2–3 minutes.Meanwhile, bring a saucepan of water to the boil. Add the noodles and cook for 3 minutes, then drain. Add the noodles to the wok and stir through.Whisk all of the sauce ingredients together in a bowl, along with 4 tablespoons water. Add to the wok and stir to mix.Serve immediately, with a wedge of lime and a sprinkling of sesame seeds. Heat the oil in a wok or large wide pan over a medium–high heat. Add the carrots, broccoli and green beans and stir-fry for 2–3 minutes. Heat the oil in a wok or large wide pan over a medium–high heat. Add the carrots, broccoli and green beans and stir-fry for 2–3 minutes. Add the chicken and stir-fry for 3–4 minutes. Add the pak choi, bamboo shoots, beansprouts and ginger and continue to stir-fry for another 2–3 minutes. Add the chicken and stir-fry for 3–4 minutes. Add the pak choi, bamboo shoots, beansprouts and ginger and continue to stir-fry for another 2–3 minutes. Meanwhile, bring a saucepan of water to the boil. Add the noodles and cook for 3 minutes, then drain. Add the noodles to the wok and stir through. Meanwhile, bring a saucepan of water to the boil. Add the noodles and cook for 3 minutes, then drain. Add the noodles to the wok and stir through. Whisk all of the sauce ingredients together in a bowl, along with 4 tablespoons water. Add to the wok and stir to mix. Whisk all of the sauce ingredients together in a bowl, along with 4 tablespoons water. Add to the wok and stir to mix. Serve immediately, with a wedge of lime and a sprinkling of sesame seeds. Serve immediately, with a wedge of lime and a sprinkling of sesame seeds. Recipe tips Broccoli is considered low FODMAP in the small quantities listed here, but don’t be tempted to add extra to bulk out your dinner: use no more than 3 tablespoons per person."
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} | 3b0b686a3dd1011f59770b79ba4a03a811be6df641319d96845366cbd4069d54 | Peanut butter fudge recipe
An average of 4.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peanutbutterfudge_93630_16x9.jpg Sophie Dahl's homemade fudge recipe makes an easy sweet treat or a stunning edible gift. 125g/4½oz butter 500g/1lb 2oz dark brown sugar 120ml/4fl oz milk 250g/9oz crunchy peanut butter 1 vanilla pod, seeds only 300g/10½oz icing sugar 125g/4½oz butter 500g/1lb 2oz dark brown sugar 120ml/4fl oz milk 250g/9oz crunchy peanut butter 1 vanilla pod, seeds only 300g/10½oz icing sugar Method Melt the butter in a saucepan over a medium heat.Stir in the brown sugar and milk, and bring to the boil for 2-3 minutes, without stirring.Remove from the heat, and stir in the peanut butter and vanilla seeds. Place the icing sugar in a large bowl, and pour the hot butter and sugar mixture on top. Using a wooden spoon, beat the mixture until smooth.Pour into a 20cm/8in square baking tray, and set aside to cool slightly, then place in the fridge to chill completely.Cut the fudge into squares with a sharp knife, turn out of the tin and store in an airtight container. Melt the butter in a saucepan over a medium heat. Melt the butter in a saucepan over a medium heat. Stir in the brown sugar and milk, and bring to the boil for 2-3 minutes, without stirring. Stir in the brown sugar and milk, and bring to the boil for 2-3 minutes, without stirring. Remove from the heat, and stir in the peanut butter and vanilla seeds. Remove from the heat, and stir in the peanut butter and vanilla seeds. Place the icing sugar in a large bowl, and pour the hot butter and sugar mixture on top. Using a wooden spoon, beat the mixture until smooth. Place the icing sugar in a large bowl, and pour the hot butter and sugar mixture on top. Using a wooden spoon, beat the mixture until smooth. Pour into a 20cm/8in square baking tray, and set aside to cool slightly, then place in the fridge to chill completely. Pour into a 20cm/8in square baking tray, and set aside to cool slightly, then place in the fridge to chill completely. Cut the fudge into squares with a sharp knife, turn out of the tin and store in an airtight container. Cut the fudge into squares with a sharp knife, turn out of the tin and store in an airtight container. | {
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"type": "HowTo",
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"title": "Peanut butter fudge recipe",
"content": "An average of 4.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peanutbutterfudge_93630_16x9.jpg Sophie Dahl's homemade fudge recipe makes an easy sweet treat or a stunning edible gift. 125g/4½oz butter 500g/1lb 2oz dark brown sugar 120ml/4fl oz milk 250g/9oz crunchy peanut butter 1 vanilla pod, seeds only 300g/10½oz icing sugar 125g/4½oz butter 500g/1lb 2oz dark brown sugar 120ml/4fl oz milk 250g/9oz crunchy peanut butter 1 vanilla pod, seeds only 300g/10½oz icing sugar Method Melt the butter in a saucepan over a medium heat.Stir in the brown sugar and milk, and bring to the boil for 2-3 minutes, without stirring.Remove from the heat, and stir in the peanut butter and vanilla seeds. Place the icing sugar in a large bowl, and pour the hot butter and sugar mixture on top. Using a wooden spoon, beat the mixture until smooth.Pour into a 20cm/8in square baking tray, and set aside to cool slightly, then place in the fridge to chill completely.Cut the fudge into squares with a sharp knife, turn out of the tin and store in an airtight container. Melt the butter in a saucepan over a medium heat. Melt the butter in a saucepan over a medium heat. Stir in the brown sugar and milk, and bring to the boil for 2-3 minutes, without stirring. Stir in the brown sugar and milk, and bring to the boil for 2-3 minutes, without stirring. Remove from the heat, and stir in the peanut butter and vanilla seeds. Remove from the heat, and stir in the peanut butter and vanilla seeds. Place the icing sugar in a large bowl, and pour the hot butter and sugar mixture on top. Using a wooden spoon, beat the mixture until smooth. Place the icing sugar in a large bowl, and pour the hot butter and sugar mixture on top. Using a wooden spoon, beat the mixture until smooth. Pour into a 20cm/8in square baking tray, and set aside to cool slightly, then place in the fridge to chill completely. Pour into a 20cm/8in square baking tray, and set aside to cool slightly, then place in the fridge to chill completely. Cut the fudge into squares with a sharp knife, turn out of the tin and store in an airtight container. Cut the fudge into squares with a sharp knife, turn out of the tin and store in an airtight container."
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} | 84e76fd83185b0573ccc050b81e5240871a9d53b93bce3f390c491a99dab9204 | Miso ramen soup with buckwheat noodles recipe
An average of 2.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_ramen_soup_with_15548_16x9.jpg This comforting, gluten-free broth is packed with fresh vegetables, while the miso paste brings great depth of flavour. Making your own bone broth adds extra goodness. This meal provides 458 kcal, 20g protein, 72.5g carbohydrate (of which 8.5g sugars), 10g fat (of which 0.8g saturates), 9g fibre and 3g salt per portion. 1.5kg beef bones, chicken carcasses, lamb bones (usually free from the butchers) or use the saved bones from a roastsplash of apple cider vinegar or fresh lemon juice (optional – this can help to extract the minerals from the meat bones)1 handful of any onions, leeks, carrots or celery ends1 tbsp black peppercorns2 bay leaves 1.5kg beef bones, chicken carcasses, lamb bones (usually free from the butchers) or use the saved bones from a roast splash of apple cider vinegar or fresh lemon juice (optional – this can help to extract the minerals from the meat bones) 1 handful of any onions, leeks, carrots or celery ends 1 tbsp black peppercorns 2 bay leaves 350g/12oz buckwheat noodles1 tbsp sesame oil or extra virgin olive oil4 heads pak choi, trimmed and thinly sliced200g/7oz mixed mushrooms, sliced1 carrot, julienned½ red cabbage, stalk removed, leaves shredded5cm/2in piece fresh root ginger, peeled, grated6 spring onions, trimmed, finely sliced on the diagonal4 tbsp lime juice2 tbsp miso paste, preferably unpasteurised1-2 tsp tamari or salt, to tastelarge handful chopped fresh coriander, to serve 350g/12oz buckwheat noodles 1 tbsp sesame oil or extra virgin olive oil 4 heads pak choi, trimmed and thinly sliced 200g/7oz mixed mushrooms, sliced 1 carrot, julienned ½ red cabbage, stalk removed, leaves shredded 5cm/2in piece fresh root ginger, peeled, grated 6 spring onions, trimmed, finely sliced on the diagonal 4 tbsp lime juice 2 tbsp miso paste, preferably unpasteurised 1-2 tsp tamari or salt, to taste large handful chopped fresh coriander, to serve Method Put all of the ingredients for the bone broth in a large lidded pot and cover with cold water. The water level should cover the bones by 5cm/2in while still leaving room at the top of the pan. Cover and bring to the boil. Reduce the heat and simmer for at least 6 hours for chicken and 12 for beef or lamb, skimming off any foam that rises to the top. Strain the liquid and return to the pot, set aside. Cook the buckwheat noodles according to the packet instructions, using plenty of water. During the first minute of cooking, use two forks to stir and separate the noodles.Drain the cooked noodles and rinse under cold running water for 15-20 seconds to stop them cooking any further. Set aside to drain, then drizzle over a little sesame oil and mix through to prevent the noodles from sticking to each other. Divide the pak choy, mushrooms, carrot and red cabbage equally among four serving bowls.Gently heat the bone broth and stir in the grated ginger, spring onions, lime juice, miso paste and tamari.Pour the hot broth over the vegetables, sprinkle the coriander on top and serve. Put all of the ingredients for the bone broth in a large lidded pot and cover with cold water. The water level should cover the bones by 5cm/2in while still leaving room at the top of the pan. Cover and bring to the boil. Reduce the heat and simmer for at least 6 hours for chicken and 12 for beef or lamb, skimming off any foam that rises to the top. Strain the liquid and return to the pot, set aside. Put all of the ingredients for the bone broth in a large lidded pot and cover with cold water. The water level should cover the bones by 5cm/2in while still leaving room at the top of the pan. Cover and bring to the boil. Reduce the heat and simmer for at least 6 hours for chicken and 12 for beef or lamb, skimming off any foam that rises to the top. Strain the liquid and return to the pot, set aside. Cook the buckwheat noodles according to the packet instructions, using plenty of water. During the first minute of cooking, use two forks to stir and separate the noodles. Cook the buckwheat noodles according to the packet instructions, using plenty of water. During the first minute of cooking, use two forks to stir and separate the noodles. Drain the cooked noodles and rinse under cold running water for 15-20 seconds to stop them cooking any further. Set aside to drain, then drizzle over a little sesame oil and mix through to prevent the noodles from sticking to each other. Drain the cooked noodles and rinse under cold running water for 15-20 seconds to stop them cooking any further. Set aside to drain, then drizzle over a little sesame oil and mix through to prevent the noodles from sticking to each other. Divide the pak choy, mushrooms, carrot and red cabbage equally among four serving bowls. Divide the pak choy, mushrooms, carrot and red cabbage equally among four serving bowls. Gently heat the bone broth and stir in the grated ginger, spring onions, lime juice, miso paste and tamari. Gently heat the bone broth and stir in the grated ginger, spring onions, lime juice, miso paste and tamari. Pour the hot broth over the vegetables, sprinkle the coriander on top and serve. Pour the hot broth over the vegetables, sprinkle the coriander on top and serve. Recipe tips Tip 1: Go easy on the tamari or salt when you add it to this dish: check how salty the miso is first, then add slowly and taste after each addition. Tip 2: If serving this dish at a dinner party, try serving the coriander, pak choi, red cabbage, carrot and mushrooms in separate communal dishes, so that guests can add their preferred amount of each to the hot miso broth. Tip 3: The bone broth can be made in advance, just leave it to cool and then transfer to a container. It will keep in the fridge for three days and can also be frozen. | {
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"content": "An average of 2.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_ramen_soup_with_15548_16x9.jpg This comforting, gluten-free broth is packed with fresh vegetables, while the miso paste brings great depth of flavour. Making your own bone broth adds extra goodness. This meal provides 458 kcal, 20g protein, 72.5g carbohydrate (of which 8.5g sugars), 10g fat (of which 0.8g saturates), 9g fibre and 3g salt per portion. 1.5kg beef bones, chicken carcasses, lamb bones (usually free from the butchers) or use the saved bones from a roastsplash of apple cider vinegar or fresh lemon juice (optional – this can help to extract the minerals from the meat bones)1 handful of any onions, leeks, carrots or celery ends1 tbsp black peppercorns2 bay leaves 1.5kg beef bones, chicken carcasses, lamb bones (usually free from the butchers) or use the saved bones from a roast splash of apple cider vinegar or fresh lemon juice (optional – this can help to extract the minerals from the meat bones) 1 handful of any onions, leeks, carrots or celery ends 1 tbsp black peppercorns 2 bay leaves 350g/12oz buckwheat noodles1 tbsp sesame oil or extra virgin olive oil4 heads pak choi, trimmed and thinly sliced200g/7oz mixed mushrooms, sliced1 carrot, julienned½ red cabbage, stalk removed, leaves shredded5cm/2in piece fresh root ginger, peeled, grated6 spring onions, trimmed, finely sliced on the diagonal4 tbsp lime juice2 tbsp miso paste, preferably unpasteurised1-2 tsp tamari or salt, to tastelarge handful chopped fresh coriander, to serve 350g/12oz buckwheat noodles 1 tbsp sesame oil or extra virgin olive oil 4 heads pak choi, trimmed and thinly sliced 200g/7oz mixed mushrooms, sliced 1 carrot, julienned ½ red cabbage, stalk removed, leaves shredded 5cm/2in piece fresh root ginger, peeled, grated 6 spring onions, trimmed, finely sliced on the diagonal 4 tbsp lime juice 2 tbsp miso paste, preferably unpasteurised 1-2 tsp tamari or salt, to taste large handful chopped fresh coriander, to serve Method Put all of the ingredients for the bone broth in a large lidded pot and cover with cold water. The water level should cover the bones by 5cm/2in while still leaving room at the top of the pan. Cover and bring to the boil. Reduce the heat and simmer for at least 6 hours for chicken and 12 for beef or lamb, skimming off any foam that rises to the top. Strain the liquid and return to the pot, set aside. Cook the buckwheat noodles according to the packet instructions, using plenty of water. During the first minute of cooking, use two forks to stir and separate the noodles.Drain the cooked noodles and rinse under cold running water for 15-20 seconds to stop them cooking any further. Set aside to drain, then drizzle over a little sesame oil and mix through to prevent the noodles from sticking to each other. Divide the pak choy, mushrooms, carrot and red cabbage equally among four serving bowls.Gently heat the bone broth and stir in the grated ginger, spring onions, lime juice, miso paste and tamari.Pour the hot broth over the vegetables, sprinkle the coriander on top and serve. Put all of the ingredients for the bone broth in a large lidded pot and cover with cold water. The water level should cover the bones by 5cm/2in while still leaving room at the top of the pan. Cover and bring to the boil. Reduce the heat and simmer for at least 6 hours for chicken and 12 for beef or lamb, skimming off any foam that rises to the top. Strain the liquid and return to the pot, set aside. Put all of the ingredients for the bone broth in a large lidded pot and cover with cold water. The water level should cover the bones by 5cm/2in while still leaving room at the top of the pan. Cover and bring to the boil. Reduce the heat and simmer for at least 6 hours for chicken and 12 for beef or lamb, skimming off any foam that rises to the top. Strain the liquid and return to the pot, set aside. Cook the buckwheat noodles according to the packet instructions, using plenty of water. During the first minute of cooking, use two forks to stir and separate the noodles. Cook the buckwheat noodles according to the packet instructions, using plenty of water. During the first minute of cooking, use two forks to stir and separate the noodles. Drain the cooked noodles and rinse under cold running water for 15-20 seconds to stop them cooking any further. Set aside to drain, then drizzle over a little sesame oil and mix through to prevent the noodles from sticking to each other. Drain the cooked noodles and rinse under cold running water for 15-20 seconds to stop them cooking any further. Set aside to drain, then drizzle over a little sesame oil and mix through to prevent the noodles from sticking to each other. Divide the pak choy, mushrooms, carrot and red cabbage equally among four serving bowls. Divide the pak choy, mushrooms, carrot and red cabbage equally among four serving bowls. Gently heat the bone broth and stir in the grated ginger, spring onions, lime juice, miso paste and tamari. Gently heat the bone broth and stir in the grated ginger, spring onions, lime juice, miso paste and tamari. Pour the hot broth over the vegetables, sprinkle the coriander on top and serve. Pour the hot broth over the vegetables, sprinkle the coriander on top and serve. Recipe tips Tip 1: Go easy on the tamari or salt when you add it to this dish: check how salty the miso is first, then add slowly and taste after each addition. Tip 2: If serving this dish at a dinner party, try serving the coriander, pak choi, red cabbage, carrot and mushrooms in separate communal dishes, so that guests can add their preferred amount of each to the hot miso broth. Tip 3: The bone broth can be made in advance, just leave it to cool and then transfer to a container. It will keep in the fridge for three days and can also be frozen."
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} | 17641b26858df4f75503e52fd9dd54e3494b3dbb22f61479faf496a6b8efdb1e | 6-ingredient vegetable noodles recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/6-ingredient_vegetable_44694_16x9.jpg The key to this speedy vegan dish is in the dressing: just three ingredients, but packed with flavour. For the vegetable noodles, you can add more carrots and courgettes, or bulk it out with wheat or soba noodles for a heartier dish. Each serving provides 343 kcal, 10.5g protein, 56.5g carbohydrates (of which 7g sugars), 7.5g fat (of which 1.25g saturates), 4.5g fibre and 1.25g salt. 2 large carrots 2 large courgettes 300g/10½oz dried wheat or soba noodles (optional) 2 large carrots 2 large courgettes 300g/10½oz dried wheat or soba noodles (optional) 2 tbsp sesame oil2 tbsp tamari or soy sauce3 garlic cloves, very finely chopped 2 tbsp sesame oil 2 tbsp tamari or soy sauce 3 garlic cloves, very finely chopped Method Using a julienne peeler with a serrated edge, cut the carrots and courgettes into noodle-like strips. (Alternatively you can use a spiraliser or a sharp knife to cut the veg into matchsticks.) Set aside.Heat the noodles in just-boiled water for around 3 minutes, then drain.Whisk the dressing ingredients together, then add to a wok over a medium–high heat. Add the vegetables and noodles and stir-fry for 3–4 minutes, or until just cooked. Serve immediately. Using a julienne peeler with a serrated edge, cut the carrots and courgettes into noodle-like strips. (Alternatively you can use a spiraliser or a sharp knife to cut the veg into matchsticks.) Set aside. Using a julienne peeler with a serrated edge, cut the carrots and courgettes into noodle-like strips. (Alternatively you can use a spiraliser or a sharp knife to cut the veg into matchsticks.) Set aside. Heat the noodles in just-boiled water for around 3 minutes, then drain. Heat the noodles in just-boiled water for around 3 minutes, then drain. Whisk the dressing ingredients together, then add to a wok over a medium–high heat. Add the vegetables and noodles and stir-fry for 3–4 minutes, or until just cooked. Serve immediately. Whisk the dressing ingredients together, then add to a wok over a medium–high heat. Add the vegetables and noodles and stir-fry for 3–4 minutes, or until just cooked. Serve immediately. Recipe tips If you need this recipe to be gluten free, make sure you use gluten-free tamari and 100% buckwheat soba noodles. | {
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"title": "6-ingredient vegetable noodles recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/6-ingredient_vegetable_44694_16x9.jpg The key to this speedy vegan dish is in the dressing: just three ingredients, but packed with flavour. For the vegetable noodles, you can add more carrots and courgettes, or bulk it out with wheat or soba noodles for a heartier dish. Each serving provides 343 kcal, 10.5g protein, 56.5g carbohydrates (of which 7g sugars), 7.5g fat (of which 1.25g saturates), 4.5g fibre and 1.25g salt. 2 large carrots 2 large courgettes 300g/10½oz dried wheat or soba noodles (optional) 2 large carrots 2 large courgettes 300g/10½oz dried wheat or soba noodles (optional) 2 tbsp sesame oil2 tbsp tamari or soy sauce3 garlic cloves, very finely chopped 2 tbsp sesame oil 2 tbsp tamari or soy sauce 3 garlic cloves, very finely chopped Method Using a julienne peeler with a serrated edge, cut the carrots and courgettes into noodle-like strips. (Alternatively you can use a spiraliser or a sharp knife to cut the veg into matchsticks.) Set aside.Heat the noodles in just-boiled water for around 3 minutes, then drain.Whisk the dressing ingredients together, then add to a wok over a medium–high heat. Add the vegetables and noodles and stir-fry for 3–4 minutes, or until just cooked. Serve immediately. Using a julienne peeler with a serrated edge, cut the carrots and courgettes into noodle-like strips. (Alternatively you can use a spiraliser or a sharp knife to cut the veg into matchsticks.) Set aside. Using a julienne peeler with a serrated edge, cut the carrots and courgettes into noodle-like strips. (Alternatively you can use a spiraliser or a sharp knife to cut the veg into matchsticks.) Set aside. Heat the noodles in just-boiled water for around 3 minutes, then drain. Heat the noodles in just-boiled water for around 3 minutes, then drain. Whisk the dressing ingredients together, then add to a wok over a medium–high heat. Add the vegetables and noodles and stir-fry for 3–4 minutes, or until just cooked. Serve immediately. Whisk the dressing ingredients together, then add to a wok over a medium–high heat. Add the vegetables and noodles and stir-fry for 3–4 minutes, or until just cooked. Serve immediately. Recipe tips If you need this recipe to be gluten free, make sure you use gluten-free tamari and 100% buckwheat soba noodles."
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} | a508ce093afcddd6c85f492a01ffac0e2234869fcd7dc03847057b55e0cb2fbe | Citrus jerk chicken with cornmeal waffles recipe
An average of 2.0 out of 5 stars from 3 ratings Citrus fruits make this jerk chicken extra zingy. Don’t worry if you don’t have a waffle iron, you can cook the waffles in a frying pan like pancakes. 2 onions, finely chopped 6 garlic cloves, crushed 5cm/2in piece fresh ginger, peeled and gratedhandful fresh parsley, finely choppedhandful fresh coriander finely chopped 2 limes, juice only 2 lemons, juice only 2 oranges, juice only 1 scotch bonnet chilli pepper, finely chopped 4 tbsp soy or tamari sauce 1 tsp ground nutmeghandful fresh thyme, leaves picked and finely chopped 1 tbsp English mustard 1 tsp ground allspice 5 tbsp rum 1tbsp freshly ground black pepper 1tbsp ground sea salt 2tbsp olive oil 10 chicken pieces, thighs and drumsticks 150g/5½oz runny honey 2 onions, finely chopped 6 garlic cloves, crushed 5cm/2in piece fresh ginger, peeled and grated handful fresh parsley, finely chopped handful fresh coriander finely chopped 2 limes, juice only 2 lemons, juice only 2 oranges, juice only 1 scotch bonnet chilli pepper, finely chopped 4 tbsp soy or tamari sauce 1 tsp ground nutmeg handful fresh thyme, leaves picked and finely chopped 1 tbsp English mustard 1 tsp ground allspice 5 tbsp rum 1tbsp freshly ground black pepper 1tbsp ground sea salt 2tbsp olive oil 10 chicken pieces, thighs and drumsticks 150g/5½oz runny honey 2 tbsp baking powder1 tbsp vinegar500g/1lb 2oz plain four500g/1lb 2oz finely ground cornmeal6 tsp sugar3 free-range eggs, beaten500ml/18fl oz whole milk 2 tbsp baking powder 1 tbsp vinegar 500g/1lb 2oz plain four 500g/1lb 2oz finely ground cornmeal 6 tsp sugar 3 free-range eggs, beaten 500ml/18fl oz whole milk handful lamb’s lettuce1 orange, peeled and segmented handful lamb’s lettuce 1 orange, peeled and segmented Method To make the citrus jerk chicken, place all the ingredients, except the chicken pieces, into a large bowl and mix well. Place the chicken pieces into the marinade and cover with cling film. Leave to marinate in the fridge for at least an hour, preferably overnight. Preheat the oven to 200C/180C Fan/Gas 6. Transfer the chicken to a large baking tray and sit skin-side up. Roast the chicken in the middle of the oven for around 30–40 minutes; check it after 15–20 minutes and turn the pieces to make sure it’s cooking evenly. When the chicken is golden, and the juices are running clear, it is cooked. Drizzle the honey over the chicken pieces and roast for a further 10 minutes.To make the cornmeal waffles, preheat a waffle maker and mix the baking powder and vinegar to a smooth paste. Whisk the flour, cornmeal, sugar, eggs and milk together in a bowl and stir in the vinegar and baking powder mixture. Pour the mix into the hot waffle maker and cook for around 6 minutes, or until golden-brown. Alternatively, heat a heavy-bottomed frying pan over a medium heat, add a splash of oil and fry the batter in batches, like pancakes. To serve, divide the chicken between four plates and serve a waffle with each. Garnish with some lamb’s lettuce and orange segments. To make the citrus jerk chicken, place all the ingredients, except the chicken pieces, into a large bowl and mix well. Place the chicken pieces into the marinade and cover with cling film. Leave to marinate in the fridge for at least an hour, preferably overnight. To make the citrus jerk chicken, place all the ingredients, except the chicken pieces, into a large bowl and mix well. Place the chicken pieces into the marinade and cover with cling film. Leave to marinate in the fridge for at least an hour, preferably overnight. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Transfer the chicken to a large baking tray and sit skin-side up. Roast the chicken in the middle of the oven for around 30–40 minutes; check it after 15–20 minutes and turn the pieces to make sure it’s cooking evenly. When the chicken is golden, and the juices are running clear, it is cooked. Drizzle the honey over the chicken pieces and roast for a further 10 minutes. Transfer the chicken to a large baking tray and sit skin-side up. Roast the chicken in the middle of the oven for around 30–40 minutes; check it after 15–20 minutes and turn the pieces to make sure it’s cooking evenly. When the chicken is golden, and the juices are running clear, it is cooked. Drizzle the honey over the chicken pieces and roast for a further 10 minutes. To make the cornmeal waffles, preheat a waffle maker and mix the baking powder and vinegar to a smooth paste. To make the cornmeal waffles, preheat a waffle maker and mix the baking powder and vinegar to a smooth paste. Whisk the flour, cornmeal, sugar, eggs and milk together in a bowl and stir in the vinegar and baking powder mixture. Pour the mix into the hot waffle maker and cook for around 6 minutes, or until golden-brown. Alternatively, heat a heavy-bottomed frying pan over a medium heat, add a splash of oil and fry the batter in batches, like pancakes. Whisk the flour, cornmeal, sugar, eggs and milk together in a bowl and stir in the vinegar and baking powder mixture. Pour the mix into the hot waffle maker and cook for around 6 minutes, or until golden-brown. Alternatively, heat a heavy-bottomed frying pan over a medium heat, add a splash of oil and fry the batter in batches, like pancakes. To serve, divide the chicken between four plates and serve a waffle with each. Garnish with some lamb’s lettuce and orange segments. To serve, divide the chicken between four plates and serve a waffle with each. Garnish with some lamb’s lettuce and orange segments. | {
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"title": "Citrus jerk chicken with cornmeal waffles recipe",
"content": "An average of 2.0 out of 5 stars from 3 ratings Citrus fruits make this jerk chicken extra zingy. Don’t worry if you don’t have a waffle iron, you can cook the waffles in a frying pan like pancakes. 2 onions, finely chopped 6 garlic cloves, crushed 5cm/2in piece fresh ginger, peeled and gratedhandful fresh parsley, finely choppedhandful fresh coriander finely chopped 2 limes, juice only 2 lemons, juice only 2 oranges, juice only 1 scotch bonnet chilli pepper, finely chopped 4 tbsp soy or tamari sauce 1 tsp ground nutmeghandful fresh thyme, leaves picked and finely chopped 1 tbsp English mustard 1 tsp ground allspice 5 tbsp rum 1tbsp freshly ground black pepper 1tbsp ground sea salt 2tbsp olive oil 10 chicken pieces, thighs and drumsticks 150g/5½oz runny honey 2 onions, finely chopped 6 garlic cloves, crushed 5cm/2in piece fresh ginger, peeled and grated handful fresh parsley, finely chopped handful fresh coriander finely chopped 2 limes, juice only 2 lemons, juice only 2 oranges, juice only 1 scotch bonnet chilli pepper, finely chopped 4 tbsp soy or tamari sauce 1 tsp ground nutmeg handful fresh thyme, leaves picked and finely chopped 1 tbsp English mustard 1 tsp ground allspice 5 tbsp rum 1tbsp freshly ground black pepper 1tbsp ground sea salt 2tbsp olive oil 10 chicken pieces, thighs and drumsticks 150g/5½oz runny honey 2 tbsp baking powder1 tbsp vinegar500g/1lb 2oz plain four500g/1lb 2oz finely ground cornmeal6 tsp sugar3 free-range eggs, beaten500ml/18fl oz whole milk 2 tbsp baking powder 1 tbsp vinegar 500g/1lb 2oz plain four 500g/1lb 2oz finely ground cornmeal 6 tsp sugar 3 free-range eggs, beaten 500ml/18fl oz whole milk handful lamb’s lettuce1 orange, peeled and segmented handful lamb’s lettuce 1 orange, peeled and segmented Method To make the citrus jerk chicken, place all the ingredients, except the chicken pieces, into a large bowl and mix well. Place the chicken pieces into the marinade and cover with cling film. Leave to marinate in the fridge for at least an hour, preferably overnight. Preheat the oven to 200C/180C Fan/Gas 6. Transfer the chicken to a large baking tray and sit skin-side up. Roast the chicken in the middle of the oven for around 30–40 minutes; check it after 15–20 minutes and turn the pieces to make sure it’s cooking evenly. When the chicken is golden, and the juices are running clear, it is cooked. Drizzle the honey over the chicken pieces and roast for a further 10 minutes.To make the cornmeal waffles, preheat a waffle maker and mix the baking powder and vinegar to a smooth paste. Whisk the flour, cornmeal, sugar, eggs and milk together in a bowl and stir in the vinegar and baking powder mixture. Pour the mix into the hot waffle maker and cook for around 6 minutes, or until golden-brown. Alternatively, heat a heavy-bottomed frying pan over a medium heat, add a splash of oil and fry the batter in batches, like pancakes. To serve, divide the chicken between four plates and serve a waffle with each. Garnish with some lamb’s lettuce and orange segments. To make the citrus jerk chicken, place all the ingredients, except the chicken pieces, into a large bowl and mix well. Place the chicken pieces into the marinade and cover with cling film. Leave to marinate in the fridge for at least an hour, preferably overnight. To make the citrus jerk chicken, place all the ingredients, except the chicken pieces, into a large bowl and mix well. Place the chicken pieces into the marinade and cover with cling film. Leave to marinate in the fridge for at least an hour, preferably overnight. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Transfer the chicken to a large baking tray and sit skin-side up. Roast the chicken in the middle of the oven for around 30–40 minutes; check it after 15–20 minutes and turn the pieces to make sure it’s cooking evenly. When the chicken is golden, and the juices are running clear, it is cooked. Drizzle the honey over the chicken pieces and roast for a further 10 minutes. Transfer the chicken to a large baking tray and sit skin-side up. Roast the chicken in the middle of the oven for around 30–40 minutes; check it after 15–20 minutes and turn the pieces to make sure it’s cooking evenly. When the chicken is golden, and the juices are running clear, it is cooked. Drizzle the honey over the chicken pieces and roast for a further 10 minutes. To make the cornmeal waffles, preheat a waffle maker and mix the baking powder and vinegar to a smooth paste. To make the cornmeal waffles, preheat a waffle maker and mix the baking powder and vinegar to a smooth paste. Whisk the flour, cornmeal, sugar, eggs and milk together in a bowl and stir in the vinegar and baking powder mixture. Pour the mix into the hot waffle maker and cook for around 6 minutes, or until golden-brown. Alternatively, heat a heavy-bottomed frying pan over a medium heat, add a splash of oil and fry the batter in batches, like pancakes. Whisk the flour, cornmeal, sugar, eggs and milk together in a bowl and stir in the vinegar and baking powder mixture. Pour the mix into the hot waffle maker and cook for around 6 minutes, or until golden-brown. Alternatively, heat a heavy-bottomed frying pan over a medium heat, add a splash of oil and fry the batter in batches, like pancakes. To serve, divide the chicken between four plates and serve a waffle with each. Garnish with some lamb’s lettuce and orange segments. To serve, divide the chicken between four plates and serve a waffle with each. Garnish with some lamb’s lettuce and orange segments."
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} | 28d87a0487e9d24fa099e739005ffcd3ee07ae854d27e765e0c4758e6840de2b | Peanut butter protein balls recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peanut_butter_protein_12028_16x9.jpg Energy balls packed with sources of protein, from peanut butter, chia seeds and pumpkin seeds. Sweetened with agave syrup and dark chocolate chips. 240g/8½oz peanut butter (crunchy or smooth)120g/4¼oz agave syrup90g/3¼oz rolled oats30g/1oz pumpkin seeds10g/⅓oz chia seeds90g/3¼oz dark chocolate chips 240g/8½oz peanut butter (crunchy or smooth) 120g/4¼oz agave syrup 90g/3¼oz rolled oats 30g/1oz pumpkin seeds 10g/⅓oz chia seeds 90g/3¼oz dark chocolate chips Method Put the peanut butter and agave syrup into a microwaveable bowl. Heat in the microwave for 20 seconds on HIGH to loosen up the mixture. Stir well to combine. By making the peanut butter and agave almost liquid makes it much easier to incorporate the rest of the ingredients. (Alternatively, put the peanut butter and agave into a medium saucepan and heat gently, stirring all the time, until soft and well combined.) Leave to cool for about 5 minutes. Add the oats, pumpkin seeds and chia seeds. Mix well and then mix in the chocolate chips.Line a baking tray with baking paper. Use an ice cream scoop or large spoon to scoop out about 35g/1¼oz of the mixture. Roll between your palms to make into a ball and place on the lined tray. Repeat with the remaining mixture – you should have about 16 balls. Place the tray in the fridge for about 1 hour until the balls are firm. Put the peanut butter and agave syrup into a microwaveable bowl. Heat in the microwave for 20 seconds on HIGH to loosen up the mixture. Stir well to combine. By making the peanut butter and agave almost liquid makes it much easier to incorporate the rest of the ingredients. (Alternatively, put the peanut butter and agave into a medium saucepan and heat gently, stirring all the time, until soft and well combined.) Leave to cool for about 5 minutes. Put the peanut butter and agave syrup into a microwaveable bowl. Heat in the microwave for 20 seconds on HIGH to loosen up the mixture. Stir well to combine. By making the peanut butter and agave almost liquid makes it much easier to incorporate the rest of the ingredients. (Alternatively, put the peanut butter and agave into a medium saucepan and heat gently, stirring all the time, until soft and well combined.) Leave to cool for about 5 minutes. Add the oats, pumpkin seeds and chia seeds. Mix well and then mix in the chocolate chips. Add the oats, pumpkin seeds and chia seeds. Mix well and then mix in the chocolate chips. Line a baking tray with baking paper. Line a baking tray with baking paper. Use an ice cream scoop or large spoon to scoop out about 35g/1¼oz of the mixture. Roll between your palms to make into a ball and place on the lined tray. Repeat with the remaining mixture – you should have about 16 balls. Use an ice cream scoop or large spoon to scoop out about 35g/1¼oz of the mixture. Roll between your palms to make into a ball and place on the lined tray. Repeat with the remaining mixture – you should have about 16 balls. Place the tray in the fridge for about 1 hour until the balls are firm. Place the tray in the fridge for about 1 hour until the balls are firm. Recipe tips This recipe can be gluten-free if you use suitable oats (naturally gluten-free, but often produced in factories that aren't, so check the label). Most peanut butter is also gluten-free, but again it's wise to check the label. Each portion is 3-4 balls and comes in under 200 calories. | {
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"title": "Peanut butter protein balls recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peanut_butter_protein_12028_16x9.jpg Energy balls packed with sources of protein, from peanut butter, chia seeds and pumpkin seeds. Sweetened with agave syrup and dark chocolate chips. 240g/8½oz peanut butter (crunchy or smooth)120g/4¼oz agave syrup90g/3¼oz rolled oats30g/1oz pumpkin seeds10g/⅓oz chia seeds90g/3¼oz dark chocolate chips 240g/8½oz peanut butter (crunchy or smooth) 120g/4¼oz agave syrup 90g/3¼oz rolled oats 30g/1oz pumpkin seeds 10g/⅓oz chia seeds 90g/3¼oz dark chocolate chips Method Put the peanut butter and agave syrup into a microwaveable bowl. Heat in the microwave for 20 seconds on HIGH to loosen up the mixture. Stir well to combine. By making the peanut butter and agave almost liquid makes it much easier to incorporate the rest of the ingredients. (Alternatively, put the peanut butter and agave into a medium saucepan and heat gently, stirring all the time, until soft and well combined.) Leave to cool for about 5 minutes. Add the oats, pumpkin seeds and chia seeds. Mix well and then mix in the chocolate chips.Line a baking tray with baking paper. Use an ice cream scoop or large spoon to scoop out about 35g/1¼oz of the mixture. Roll between your palms to make into a ball and place on the lined tray. Repeat with the remaining mixture – you should have about 16 balls. Place the tray in the fridge for about 1 hour until the balls are firm. Put the peanut butter and agave syrup into a microwaveable bowl. Heat in the microwave for 20 seconds on HIGH to loosen up the mixture. Stir well to combine. By making the peanut butter and agave almost liquid makes it much easier to incorporate the rest of the ingredients. (Alternatively, put the peanut butter and agave into a medium saucepan and heat gently, stirring all the time, until soft and well combined.) Leave to cool for about 5 minutes. Put the peanut butter and agave syrup into a microwaveable bowl. Heat in the microwave for 20 seconds on HIGH to loosen up the mixture. Stir well to combine. By making the peanut butter and agave almost liquid makes it much easier to incorporate the rest of the ingredients. (Alternatively, put the peanut butter and agave into a medium saucepan and heat gently, stirring all the time, until soft and well combined.) Leave to cool for about 5 minutes. Add the oats, pumpkin seeds and chia seeds. Mix well and then mix in the chocolate chips. Add the oats, pumpkin seeds and chia seeds. Mix well and then mix in the chocolate chips. Line a baking tray with baking paper. Line a baking tray with baking paper. Use an ice cream scoop or large spoon to scoop out about 35g/1¼oz of the mixture. Roll between your palms to make into a ball and place on the lined tray. Repeat with the remaining mixture – you should have about 16 balls. Use an ice cream scoop or large spoon to scoop out about 35g/1¼oz of the mixture. Roll between your palms to make into a ball and place on the lined tray. Repeat with the remaining mixture – you should have about 16 balls. Place the tray in the fridge for about 1 hour until the balls are firm. Place the tray in the fridge for about 1 hour until the balls are firm. Recipe tips This recipe can be gluten-free if you use suitable oats (naturally gluten-free, but often produced in factories that aren't, so check the label). Most peanut butter is also gluten-free, but again it's wise to check the label. Each portion is 3-4 balls and comes in under 200 calories."
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} | 025f3e08981df2f30a697d99f66c5a91cdc334a108fed376009c432ea27dead8 | Tofu traybake with tomatoes and ginger recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_tofu_traybake_85061_16x9.jpg This one-tin dish is on constant rotation at home – both my husband and children love it. The tofu works beautifully with the tomatoes and peanut sauce, and you need little more than noodles or rice alongside it. 480g block firm tofu, cut into 1cm/½in slices and then into triangles400g/14oz cherry tomatoes, halved1 red onion, thinly sliced1 white onion, thinly sliced2 garlic cloves, finely grated5cm/2in piece fresh root ginger, peeled and finely grated2 tsp sea salt flakes3 tbsp sesame oil1 lime, juice and zest60g/2¼oz peanut butter1 tbsp soy saucefresh coriander leaves 40g/1½oz salted peanuts, choppednoodles or white rice, to serve 480g block firm tofu, cut into 1cm/½in slices and then into triangles 400g/14oz cherry tomatoes, halved 1 red onion, thinly sliced 1 white onion, thinly sliced 2 garlic cloves, finely grated 5cm/2in piece fresh root ginger, peeled and finely grated 2 tsp sea salt flakes 3 tbsp sesame oil 1 lime, juice and zest 60g/2¼oz peanut butter 1 tbsp soy sauce fresh coriander leaves 40g/1½oz salted peanuts, chopped noodles or white rice, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Mix the tofu, cherry tomatoes, onions, garlic, ginger, sea salt flakes and 2 tablespoons of the sesame oil together in a large roasting tin. Fish out the tofu, so it can sit on the top of the vegetables, then transfer to the oven to roast for 25 minutes. Meanwhile, whisk the remaining 1 tablespoon of sesame oil together with the lime juice and zest, peanut butter, soy sauce and 50ml/2fl oz water in a jug, adding more water as needed to make a sauce the consistency of double cream. Taste and adjust the soy and lime juice as needed, then set aside.Check the tofu after 25 minutes – it should be golden brown and crisp around the edges. Return to the oven for a further 5 minutes if needed, then scatter with the coriander and peanuts. Serve hot with the peanut sauce and noodles or rice alongside. Preheat the oven to 220C/200C Fan/Gas 7. Mix the tofu, cherry tomatoes, onions, garlic, ginger, sea salt flakes and 2 tablespoons of the sesame oil together in a large roasting tin. Fish out the tofu, so it can sit on the top of the vegetables, then transfer to the oven to roast for 25 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Mix the tofu, cherry tomatoes, onions, garlic, ginger, sea salt flakes and 2 tablespoons of the sesame oil together in a large roasting tin. Fish out the tofu, so it can sit on the top of the vegetables, then transfer to the oven to roast for 25 minutes. Meanwhile, whisk the remaining 1 tablespoon of sesame oil together with the lime juice and zest, peanut butter, soy sauce and 50ml/2fl oz water in a jug, adding more water as needed to make a sauce the consistency of double cream. Taste and adjust the soy and lime juice as needed, then set aside. Meanwhile, whisk the remaining 1 tablespoon of sesame oil together with the lime juice and zest, peanut butter, soy sauce and 50ml/2fl oz water in a jug, adding more water as needed to make a sauce the consistency of double cream. Taste and adjust the soy and lime juice as needed, then set aside. Check the tofu after 25 minutes – it should be golden brown and crisp around the edges. Return to the oven for a further 5 minutes if needed, then scatter with the coriander and peanuts. Serve hot with the peanut sauce and noodles or rice alongside. Check the tofu after 25 minutes – it should be golden brown and crisp around the edges. Return to the oven for a further 5 minutes if needed, then scatter with the coriander and peanuts. Serve hot with the peanut sauce and noodles or rice alongside. Recipe tips If you want to up the vegetable content or have some to use up, you could add mushrooms or quartered pak choi into the roasting tin – it’s a very adaptable formula. | {
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"title": "Tofu traybake with tomatoes and ginger recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_tofu_traybake_85061_16x9.jpg This one-tin dish is on constant rotation at home – both my husband and children love it. The tofu works beautifully with the tomatoes and peanut sauce, and you need little more than noodles or rice alongside it. 480g block firm tofu, cut into 1cm/½in slices and then into triangles400g/14oz cherry tomatoes, halved1 red onion, thinly sliced1 white onion, thinly sliced2 garlic cloves, finely grated5cm/2in piece fresh root ginger, peeled and finely grated2 tsp sea salt flakes3 tbsp sesame oil1 lime, juice and zest60g/2¼oz peanut butter1 tbsp soy saucefresh coriander leaves 40g/1½oz salted peanuts, choppednoodles or white rice, to serve 480g block firm tofu, cut into 1cm/½in slices and then into triangles 400g/14oz cherry tomatoes, halved 1 red onion, thinly sliced 1 white onion, thinly sliced 2 garlic cloves, finely grated 5cm/2in piece fresh root ginger, peeled and finely grated 2 tsp sea salt flakes 3 tbsp sesame oil 1 lime, juice and zest 60g/2¼oz peanut butter 1 tbsp soy sauce fresh coriander leaves 40g/1½oz salted peanuts, chopped noodles or white rice, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Mix the tofu, cherry tomatoes, onions, garlic, ginger, sea salt flakes and 2 tablespoons of the sesame oil together in a large roasting tin. Fish out the tofu, so it can sit on the top of the vegetables, then transfer to the oven to roast for 25 minutes. Meanwhile, whisk the remaining 1 tablespoon of sesame oil together with the lime juice and zest, peanut butter, soy sauce and 50ml/2fl oz water in a jug, adding more water as needed to make a sauce the consistency of double cream. Taste and adjust the soy and lime juice as needed, then set aside.Check the tofu after 25 minutes – it should be golden brown and crisp around the edges. Return to the oven for a further 5 minutes if needed, then scatter with the coriander and peanuts. Serve hot with the peanut sauce and noodles or rice alongside. Preheat the oven to 220C/200C Fan/Gas 7. Mix the tofu, cherry tomatoes, onions, garlic, ginger, sea salt flakes and 2 tablespoons of the sesame oil together in a large roasting tin. Fish out the tofu, so it can sit on the top of the vegetables, then transfer to the oven to roast for 25 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Mix the tofu, cherry tomatoes, onions, garlic, ginger, sea salt flakes and 2 tablespoons of the sesame oil together in a large roasting tin. Fish out the tofu, so it can sit on the top of the vegetables, then transfer to the oven to roast for 25 minutes. Meanwhile, whisk the remaining 1 tablespoon of sesame oil together with the lime juice and zest, peanut butter, soy sauce and 50ml/2fl oz water in a jug, adding more water as needed to make a sauce the consistency of double cream. Taste and adjust the soy and lime juice as needed, then set aside. Meanwhile, whisk the remaining 1 tablespoon of sesame oil together with the lime juice and zest, peanut butter, soy sauce and 50ml/2fl oz water in a jug, adding more water as needed to make a sauce the consistency of double cream. Taste and adjust the soy and lime juice as needed, then set aside. Check the tofu after 25 minutes – it should be golden brown and crisp around the edges. Return to the oven for a further 5 minutes if needed, then scatter with the coriander and peanuts. Serve hot with the peanut sauce and noodles or rice alongside. Check the tofu after 25 minutes – it should be golden brown and crisp around the edges. Return to the oven for a further 5 minutes if needed, then scatter with the coriander and peanuts. Serve hot with the peanut sauce and noodles or rice alongside. Recipe tips If you want to up the vegetable content or have some to use up, you could add mushrooms or quartered pak choi into the roasting tin – it’s a very adaptable formula."
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} | 21020b0b310a63cb05b1c87584034c69f9f4a3a4c1443eb92c67512674a23d16 | Peanut butter cookie ice cream sandwiches recipe
Peanut butter cookie ice cream sandwiches with caramel chocolate sauce An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peanut_butter_cookie_ice_68989_16x9.jpg These simple 3-ingredient peanut butter cookies are perfect for making ice cream sandwiches. The caramel chocolate sauce takes them to the next level, too! 200g/7oz crunchy peanut butter1 free-range egg180g/6oz soft light brown sugar½ tsp salt 200g/7oz crunchy peanut butter 1 free-range egg 180g/6oz soft light brown sugar ½ tsp salt 300g/10½oz caster sugar150g/5½oz salted butter300ml/10fl oz double cream150g/5½oz dark chocolate, broken into pieces 300g/10½oz caster sugar 150g/5½oz salted butter 300ml/10fl oz double cream 150g/5½oz dark chocolate, broken into pieces vanilla ice cream, cut to the cookie size vanilla ice cream, cut to the cookie size Method To make the peanut butter cookies, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Mix the peanut butter, egg, sugar and salt together in a bowl then roll into golf ball-sized balls. Place on a baking tray with plenty of space between them and bake for about 12 minutes. To make the caramel chocolate sauce, place a saucepan over a medium-high heat and add the sugar, give it a shake to make an even layer, then place on the heat and leave until the sugar starts to melt at the edges. Do not stir until this starts to happen. When the sugar starts to melt at the edges, you can start to pull the sugar into the middle and very gently stir while the rest melts. Be careful because caramel is extremely hot. When the sugar has all melted and turned a deep golden colour add the butter and cream followed by the chocolate pieces. Stir carefully to melt and mix everything together.To serve, spoon some chocolate caramel on the inside of 2 cookies, add a slice of ice cream and sandwich them together. Repeat to make all the sandwiches. To make the peanut butter cookies, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. To make the peanut butter cookies, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Mix the peanut butter, egg, sugar and salt together in a bowl then roll into golf ball-sized balls. Place on a baking tray with plenty of space between them and bake for about 12 minutes. Mix the peanut butter, egg, sugar and salt together in a bowl then roll into golf ball-sized balls. Place on a baking tray with plenty of space between them and bake for about 12 minutes. To make the caramel chocolate sauce, place a saucepan over a medium-high heat and add the sugar, give it a shake to make an even layer, then place on the heat and leave until the sugar starts to melt at the edges. Do not stir until this starts to happen. When the sugar starts to melt at the edges, you can start to pull the sugar into the middle and very gently stir while the rest melts. Be careful because caramel is extremely hot. To make the caramel chocolate sauce, place a saucepan over a medium-high heat and add the sugar, give it a shake to make an even layer, then place on the heat and leave until the sugar starts to melt at the edges. Do not stir until this starts to happen. When the sugar starts to melt at the edges, you can start to pull the sugar into the middle and very gently stir while the rest melts. Be careful because caramel is extremely hot. When the sugar has all melted and turned a deep golden colour add the butter and cream followed by the chocolate pieces. Stir carefully to melt and mix everything together. When the sugar has all melted and turned a deep golden colour add the butter and cream followed by the chocolate pieces. Stir carefully to melt and mix everything together. To serve, spoon some chocolate caramel on the inside of 2 cookies, add a slice of ice cream and sandwich them together. Repeat to make all the sandwiches. To serve, spoon some chocolate caramel on the inside of 2 cookies, add a slice of ice cream and sandwich them together. Repeat to make all the sandwiches. | {
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"title": "Peanut butter cookie ice cream sandwiches recipe",
"content": "Peanut butter cookie ice cream sandwiches with caramel chocolate sauce An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peanut_butter_cookie_ice_68989_16x9.jpg These simple 3-ingredient peanut butter cookies are perfect for making ice cream sandwiches. The caramel chocolate sauce takes them to the next level, too! 200g/7oz crunchy peanut butter1 free-range egg180g/6oz soft light brown sugar½ tsp salt 200g/7oz crunchy peanut butter 1 free-range egg 180g/6oz soft light brown sugar ½ tsp salt 300g/10½oz caster sugar150g/5½oz salted butter300ml/10fl oz double cream150g/5½oz dark chocolate, broken into pieces 300g/10½oz caster sugar 150g/5½oz salted butter 300ml/10fl oz double cream 150g/5½oz dark chocolate, broken into pieces vanilla ice cream, cut to the cookie size vanilla ice cream, cut to the cookie size Method To make the peanut butter cookies, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Mix the peanut butter, egg, sugar and salt together in a bowl then roll into golf ball-sized balls. Place on a baking tray with plenty of space between them and bake for about 12 minutes. To make the caramel chocolate sauce, place a saucepan over a medium-high heat and add the sugar, give it a shake to make an even layer, then place on the heat and leave until the sugar starts to melt at the edges. Do not stir until this starts to happen. When the sugar starts to melt at the edges, you can start to pull the sugar into the middle and very gently stir while the rest melts. Be careful because caramel is extremely hot. When the sugar has all melted and turned a deep golden colour add the butter and cream followed by the chocolate pieces. Stir carefully to melt and mix everything together.To serve, spoon some chocolate caramel on the inside of 2 cookies, add a slice of ice cream and sandwich them together. Repeat to make all the sandwiches. To make the peanut butter cookies, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. To make the peanut butter cookies, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Mix the peanut butter, egg, sugar and salt together in a bowl then roll into golf ball-sized balls. Place on a baking tray with plenty of space between them and bake for about 12 minutes. Mix the peanut butter, egg, sugar and salt together in a bowl then roll into golf ball-sized balls. Place on a baking tray with plenty of space between them and bake for about 12 minutes. To make the caramel chocolate sauce, place a saucepan over a medium-high heat and add the sugar, give it a shake to make an even layer, then place on the heat and leave until the sugar starts to melt at the edges. Do not stir until this starts to happen. When the sugar starts to melt at the edges, you can start to pull the sugar into the middle and very gently stir while the rest melts. Be careful because caramel is extremely hot. To make the caramel chocolate sauce, place a saucepan over a medium-high heat and add the sugar, give it a shake to make an even layer, then place on the heat and leave until the sugar starts to melt at the edges. Do not stir until this starts to happen. When the sugar starts to melt at the edges, you can start to pull the sugar into the middle and very gently stir while the rest melts. Be careful because caramel is extremely hot. When the sugar has all melted and turned a deep golden colour add the butter and cream followed by the chocolate pieces. Stir carefully to melt and mix everything together. When the sugar has all melted and turned a deep golden colour add the butter and cream followed by the chocolate pieces. Stir carefully to melt and mix everything together. To serve, spoon some chocolate caramel on the inside of 2 cookies, add a slice of ice cream and sandwich them together. Repeat to make all the sandwiches. To serve, spoon some chocolate caramel on the inside of 2 cookies, add a slice of ice cream and sandwich them together. Repeat to make all the sandwiches."
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} | 97185c534496ae56842055632911e3e27212101ec51e635bc3f5917e38f52039 | Peach, taleggio and pecorino crinkle pie recipe
To make the crinkle pie, brush the base and sides of a deep 24x30cm/9½x12in (or equivalent) baking tray with some of the melted butter. Preheat the oven to 195C/175C Fan/Gas 5½.Lay a sheet of filo pastry on a clean work surface or board. Brush liberally all over with more melted butter, then pleat the pastry accordion-style from both sides into the middle. Place the crinkled sheet at the top of your baking tray, then repeat with all the filo sheets until you have loosely filled the tray.Slice the peaches and Taleggio into discs approximately 2–3mm thick, then slot these into the pleats of the pastry all over at intervals. Aim for a good mix of peaches and cheese throughout – you want to have a bit of both in each bite you take.Next, slide the chopped basil into the pastry, getting it deep down into the pleats to ensure that it doesn't burn on top.Add the crème fraîche, eggs, pecorino, milk, garlic, fennel seeds, lemon zest and black pepper to a large jug. Whisk well, then slowly and evenly trickle all over the pastry, ensuring the cheese sinks into the pleats of the pastry.Bake the crinkle pie for 25 minutes, then remove from the oven and sprinkle over the crushed pistachios. Bake for a final 5 minutes, then remove from the oven and rest for 10 minutes before serving.To make the side salad, shave the fennel into a large bowl, then add the torn watercress and pitted olives. Spread out over a serving dish.Slice the heritage tomatoes into discs then sprinkle with a little salt. Arrange these over the leaves. To make the dressing, blend together the preserved lemon and brine, the oil and dark maple syrup in a small blender. Taste for seasoning, adding a little extra salt or brine if needed – it should be tart, salty, sweet and tangy in equal measure.Serve the crinkle pie with the dressed salad alongside. To make the crinkle pie, brush the base and sides of a deep 24x30cm/9½x12in (or equivalent) baking tray with some of the melted butter. Preheat the oven to 195C/175C Fan/Gas 5½. To make the crinkle pie, brush the base and sides of a deep 24x30cm/9½x12in (or equivalent) baking tray with some of the melted butter. Preheat the oven to 195C/175C Fan/Gas 5½. Lay a sheet of filo pastry on a clean work surface or board. Brush liberally all over with more melted butter, then pleat the pastry accordion-style from both sides into the middle. Place the crinkled sheet at the top of your baking tray, then repeat with all the filo sheets until you have loosely filled the tray. Lay a sheet of filo pastry on a clean work surface or board. Brush liberally all over with more melted butter, then pleat the pastry accordion-style from both sides into the middle. Place the crinkled sheet at the top of your baking tray, then repeat with all the filo sheets until you have loosely filled the tray. Slice the peaches and Taleggio into discs approximately 2–3mm thick, then slot these into the pleats of the pastry all over at intervals. Aim for a good mix of peaches and cheese throughout – you want to have a bit of both in each bite you take. Slice the peaches and Taleggio into discs approximately 2–3mm thick, then slot these into the pleats of the pastry all over at intervals. Aim for a good mix of peaches and cheese throughout – you want to have a bit of both in each bite you take. Next, slide the chopped basil into the pastry, getting it deep down into the pleats to ensure that it doesn't burn on top. Next, slide the chopped basil into the pastry, getting it deep down into the pleats to ensure that it doesn't burn on top. Add the crème fraîche, eggs, pecorino, milk, garlic, fennel seeds, lemon zest and black pepper to a large jug. Whisk well, then slowly and evenly trickle all over the pastry, ensuring the cheese sinks into the pleats of the pastry. Add the crème fraîche, eggs, pecorino, milk, garlic, fennel seeds, lemon zest and black pepper to a large jug. Whisk well, then slowly and evenly trickle all over the pastry, ensuring the cheese sinks into the pleats of the pastry. Bake the crinkle pie for 25 minutes, then remove from the oven and sprinkle over the crushed pistachios. Bake for a final 5 minutes, then remove from the oven and rest for 10 minutes before serving. Bake the crinkle pie for 25 minutes, then remove from the oven and sprinkle over the crushed pistachios. Bake for a final 5 minutes, then remove from the oven and rest for 10 minutes before serving. To make the side salad, shave the fennel into a large bowl, then add the torn watercress and pitted olives. Spread out over a serving dish. To make the side salad, shave the fennel into a large bowl, then add the torn watercress and pitted olives. Spread out over a serving dish. Slice the heritage tomatoes into discs then sprinkle with a little salt. Arrange these over the leaves. Slice the heritage tomatoes into discs then sprinkle with a little salt. Arrange these over the leaves. To make the dressing, blend together the preserved lemon and brine, the oil and dark maple syrup in a small blender. Taste for seasoning, adding a little extra salt or brine if needed – it should be tart, salty, sweet and tangy in equal measure. To make the dressing, blend together the preserved lemon and brine, the oil and dark maple syrup in a small blender. Taste for seasoning, adding a little extra salt or brine if needed – it should be tart, salty, sweet and tangy in equal measure. Serve the crinkle pie with the dressed salad alongside. Serve the crinkle pie with the dressed salad alongside. | {
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"title": "Peach, taleggio and pecorino crinkle pie recipe",
"content": "To make the crinkle pie, brush the base and sides of a deep 24x30cm/9½x12in (or equivalent) baking tray with some of the melted butter. Preheat the oven to 195C/175C Fan/Gas 5½.Lay a sheet of filo pastry on a clean work surface or board. Brush liberally all over with more melted butter, then pleat the pastry accordion-style from both sides into the middle. Place the crinkled sheet at the top of your baking tray, then repeat with all the filo sheets until you have loosely filled the tray.Slice the peaches and Taleggio into discs approximately 2–3mm thick, then slot these into the pleats of the pastry all over at intervals. Aim for a good mix of peaches and cheese throughout – you want to have a bit of both in each bite you take.Next, slide the chopped basil into the pastry, getting it deep down into the pleats to ensure that it doesn't burn on top.Add the crème fraîche, eggs, pecorino, milk, garlic, fennel seeds, lemon zest and black pepper to a large jug. Whisk well, then slowly and evenly trickle all over the pastry, ensuring the cheese sinks into the pleats of the pastry.Bake the crinkle pie for 25 minutes, then remove from the oven and sprinkle over the crushed pistachios. Bake for a final 5 minutes, then remove from the oven and rest for 10 minutes before serving.To make the side salad, shave the fennel into a large bowl, then add the torn watercress and pitted olives. Spread out over a serving dish.Slice the heritage tomatoes into discs then sprinkle with a little salt. Arrange these over the leaves. To make the dressing, blend together the preserved lemon and brine, the oil and dark maple syrup in a small blender. Taste for seasoning, adding a little extra salt or brine if needed – it should be tart, salty, sweet and tangy in equal measure.Serve the crinkle pie with the dressed salad alongside. To make the crinkle pie, brush the base and sides of a deep 24x30cm/9½x12in (or equivalent) baking tray with some of the melted butter. Preheat the oven to 195C/175C Fan/Gas 5½. To make the crinkle pie, brush the base and sides of a deep 24x30cm/9½x12in (or equivalent) baking tray with some of the melted butter. Preheat the oven to 195C/175C Fan/Gas 5½. Lay a sheet of filo pastry on a clean work surface or board. Brush liberally all over with more melted butter, then pleat the pastry accordion-style from both sides into the middle. Place the crinkled sheet at the top of your baking tray, then repeat with all the filo sheets until you have loosely filled the tray. Lay a sheet of filo pastry on a clean work surface or board. Brush liberally all over with more melted butter, then pleat the pastry accordion-style from both sides into the middle. Place the crinkled sheet at the top of your baking tray, then repeat with all the filo sheets until you have loosely filled the tray. Slice the peaches and Taleggio into discs approximately 2–3mm thick, then slot these into the pleats of the pastry all over at intervals. Aim for a good mix of peaches and cheese throughout – you want to have a bit of both in each bite you take. Slice the peaches and Taleggio into discs approximately 2–3mm thick, then slot these into the pleats of the pastry all over at intervals. Aim for a good mix of peaches and cheese throughout – you want to have a bit of both in each bite you take. Next, slide the chopped basil into the pastry, getting it deep down into the pleats to ensure that it doesn't burn on top. Next, slide the chopped basil into the pastry, getting it deep down into the pleats to ensure that it doesn't burn on top. Add the crème fraîche, eggs, pecorino, milk, garlic, fennel seeds, lemon zest and black pepper to a large jug. Whisk well, then slowly and evenly trickle all over the pastry, ensuring the cheese sinks into the pleats of the pastry. Add the crème fraîche, eggs, pecorino, milk, garlic, fennel seeds, lemon zest and black pepper to a large jug. Whisk well, then slowly and evenly trickle all over the pastry, ensuring the cheese sinks into the pleats of the pastry. Bake the crinkle pie for 25 minutes, then remove from the oven and sprinkle over the crushed pistachios. Bake for a final 5 minutes, then remove from the oven and rest for 10 minutes before serving. Bake the crinkle pie for 25 minutes, then remove from the oven and sprinkle over the crushed pistachios. Bake for a final 5 minutes, then remove from the oven and rest for 10 minutes before serving. To make the side salad, shave the fennel into a large bowl, then add the torn watercress and pitted olives. Spread out over a serving dish. To make the side salad, shave the fennel into a large bowl, then add the torn watercress and pitted olives. Spread out over a serving dish. Slice the heritage tomatoes into discs then sprinkle with a little salt. Arrange these over the leaves. Slice the heritage tomatoes into discs then sprinkle with a little salt. Arrange these over the leaves. To make the dressing, blend together the preserved lemon and brine, the oil and dark maple syrup in a small blender. Taste for seasoning, adding a little extra salt or brine if needed – it should be tart, salty, sweet and tangy in equal measure. To make the dressing, blend together the preserved lemon and brine, the oil and dark maple syrup in a small blender. Taste for seasoning, adding a little extra salt or brine if needed – it should be tart, salty, sweet and tangy in equal measure. Serve the crinkle pie with the dressed salad alongside. Serve the crinkle pie with the dressed salad alongside."
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} | be855051ca8e48b9ea5bfe1cca93665ecf4e1f4aac95139f3ccf9b0fbcc5a95e | Spiced chips recipe
An average of 5.0 out of 5 stars from 3 ratings Matt Tebbutt takes potatoes to the next level with these deep-fried, well-seasoned chips drizzled with maple syrup. 4 cooked Maris Piper potatoes, skin on, cut into chunks50g/1¾oz fine semolina 4 cooked Maris Piper potatoes, skin on, cut into chunks 50g/1¾oz fine semolina 1 tsp white pepper1 tsp caster sugar1 tsp onion powder1 tsp garlic powder1 tsp kashmiri chilli1 tsp star anise1½ tsp Chinese five-spice powder1½ tsp smoked paprika1½ tsp sea salt2 tbsp fresh chopped coriander, to servemaple syrup, to serve 1 tsp white pepper 1 tsp caster sugar 1 tsp onion powder 1 tsp garlic powder 1 tsp kashmiri chilli 1 tsp star anise 1½ tsp Chinese five-spice powder 1½ tsp smoked paprika 1½ tsp sea salt 2 tbsp fresh chopped coriander, to serve maple syrup, to serve Method Pre-heat a deep fat fryer to 180C.To make the potatoes, toss in a colander with some semolina to fluff up and coat. Deep fry the potatoes until crisp, this will take 5-8 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the seasoning, mix all the ingredients together in a small bowl. Toss well with the fried potatoes as well as the coriander. Drizzle over the maple syrup and serve immediately. Pre-heat a deep fat fryer to 180C. Pre-heat a deep fat fryer to 180C. To make the potatoes, toss in a colander with some semolina to fluff up and coat. To make the potatoes, toss in a colander with some semolina to fluff up and coat. Deep fry the potatoes until crisp, this will take 5-8 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the potatoes until crisp, this will take 5-8 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the seasoning, mix all the ingredients together in a small bowl. Toss well with the fried potatoes as well as the coriander. Drizzle over the maple syrup and serve immediately. To make the seasoning, mix all the ingredients together in a small bowl. Toss well with the fried potatoes as well as the coriander. Drizzle over the maple syrup and serve immediately. | {
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"url": "https://www.bbc.co.uk/food/recipes/spiced_chips_76805",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spiced chips recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Matt Tebbutt takes potatoes to the next level with these deep-fried, well-seasoned chips drizzled with maple syrup. 4 cooked Maris Piper potatoes, skin on, cut into chunks50g/1¾oz fine semolina 4 cooked Maris Piper potatoes, skin on, cut into chunks 50g/1¾oz fine semolina 1 tsp white pepper1 tsp caster sugar1 tsp onion powder1 tsp garlic powder1 tsp kashmiri chilli1 tsp star anise1½ tsp Chinese five-spice powder1½ tsp smoked paprika1½ tsp sea salt2 tbsp fresh chopped coriander, to servemaple syrup, to serve 1 tsp white pepper 1 tsp caster sugar 1 tsp onion powder 1 tsp garlic powder 1 tsp kashmiri chilli 1 tsp star anise 1½ tsp Chinese five-spice powder 1½ tsp smoked paprika 1½ tsp sea salt 2 tbsp fresh chopped coriander, to serve maple syrup, to serve Method Pre-heat a deep fat fryer to 180C.To make the potatoes, toss in a colander with some semolina to fluff up and coat. Deep fry the potatoes until crisp, this will take 5-8 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the seasoning, mix all the ingredients together in a small bowl. Toss well with the fried potatoes as well as the coriander. Drizzle over the maple syrup and serve immediately. Pre-heat a deep fat fryer to 180C. Pre-heat a deep fat fryer to 180C. To make the potatoes, toss in a colander with some semolina to fluff up and coat. To make the potatoes, toss in a colander with some semolina to fluff up and coat. Deep fry the potatoes until crisp, this will take 5-8 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the potatoes until crisp, this will take 5-8 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the seasoning, mix all the ingredients together in a small bowl. Toss well with the fried potatoes as well as the coriander. Drizzle over the maple syrup and serve immediately. To make the seasoning, mix all the ingredients together in a small bowl. Toss well with the fried potatoes as well as the coriander. Drizzle over the maple syrup and serve immediately."
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"$oid": "68bad13deb3bdbfd0cc00b33"
} | 73af2a22047f45940f12e4c160d236c27510fdba7a3f3140167624552f2a9f18 | Iced tutti frutti parfait recipe
An average of 0.0 out of 5 stars from 0 ratings With strawberry, kiwi and pineapple, this bright and colourful layered fruit parfait is perfect for a school holiday treat. 200g/7oz frozen strawberries, semi-defrosted2 tbsp maple syrup1 kiwi fruit, peeled and cut into bite-size chunks150g/5½oz tinned pineapple chunks (in juice)1 tsp chia seeds1 lime, juice only2 tsp rosewater6 tbsp crushed ice300g/10½oz soured cream or kefir yoghurt2 tbsp chopped pistachios 200g/7oz frozen strawberries, semi-defrosted 2 tbsp maple syrup 1 kiwi fruit, peeled and cut into bite-size chunks 150g/5½oz tinned pineapple chunks (in juice) 1 tsp chia seeds 1 lime, juice only 2 tsp rosewater 6 tbsp crushed ice 300g/10½oz soured cream or kefir yoghurt 2 tbsp chopped pistachios Method To make the iced tutti frutti parfait, put the strawberries into a bowl with the maple syrup, then use a potato masher to give the fruit and syrup a good smash; it should start releasing syrupy juice.Add the kiwi fruit and pineapple to the strawberry syrup along with the chia seeds, lime juice and rosewater. Give the mixture a good smash with the masher to break the fruit down a little and help it release some of its juices. To assemble the parfait, layer the crushed fruit with the ice in two tall glasses and top each with a tablespoon of soured cream or yoghurt. Repeat the process twice more to create three layers or iced fruit and cream.Top with the pistachios and serve immediately before the ice melts. To make the iced tutti frutti parfait, put the strawberries into a bowl with the maple syrup, then use a potato masher to give the fruit and syrup a good smash; it should start releasing syrupy juice. To make the iced tutti frutti parfait, put the strawberries into a bowl with the maple syrup, then use a potato masher to give the fruit and syrup a good smash; it should start releasing syrupy juice. Add the kiwi fruit and pineapple to the strawberry syrup along with the chia seeds, lime juice and rosewater. Give the mixture a good smash with the masher to break the fruit down a little and help it release some of its juices. Add the kiwi fruit and pineapple to the strawberry syrup along with the chia seeds, lime juice and rosewater. Give the mixture a good smash with the masher to break the fruit down a little and help it release some of its juices. To assemble the parfait, layer the crushed fruit with the ice in two tall glasses and top each with a tablespoon of soured cream or yoghurt. Repeat the process twice more to create three layers or iced fruit and cream. To assemble the parfait, layer the crushed fruit with the ice in two tall glasses and top each with a tablespoon of soured cream or yoghurt. Repeat the process twice more to create three layers or iced fruit and cream. Top with the pistachios and serve immediately before the ice melts. Top with the pistachios and serve immediately before the ice melts. Recipe tips Rosewater varies tremendously in strength, and some widely available versions are more like extracts. You may need far less than stipulated in the recipe to suit your taste. Go slowly, adding a quarter of a teaspoon at a time. You can always add more, but you can't take away! | {
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"url": "https://www.bbc.co.uk/food/recipes/iced_tutti_frutti_79317",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Iced tutti frutti parfait recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings With strawberry, kiwi and pineapple, this bright and colourful layered fruit parfait is perfect for a school holiday treat. 200g/7oz frozen strawberries, semi-defrosted2 tbsp maple syrup1 kiwi fruit, peeled and cut into bite-size chunks150g/5½oz tinned pineapple chunks (in juice)1 tsp chia seeds1 lime, juice only2 tsp rosewater6 tbsp crushed ice300g/10½oz soured cream or kefir yoghurt2 tbsp chopped pistachios 200g/7oz frozen strawberries, semi-defrosted 2 tbsp maple syrup 1 kiwi fruit, peeled and cut into bite-size chunks 150g/5½oz tinned pineapple chunks (in juice) 1 tsp chia seeds 1 lime, juice only 2 tsp rosewater 6 tbsp crushed ice 300g/10½oz soured cream or kefir yoghurt 2 tbsp chopped pistachios Method To make the iced tutti frutti parfait, put the strawberries into a bowl with the maple syrup, then use a potato masher to give the fruit and syrup a good smash; it should start releasing syrupy juice.Add the kiwi fruit and pineapple to the strawberry syrup along with the chia seeds, lime juice and rosewater. Give the mixture a good smash with the masher to break the fruit down a little and help it release some of its juices. To assemble the parfait, layer the crushed fruit with the ice in two tall glasses and top each with a tablespoon of soured cream or yoghurt. Repeat the process twice more to create three layers or iced fruit and cream.Top with the pistachios and serve immediately before the ice melts. To make the iced tutti frutti parfait, put the strawberries into a bowl with the maple syrup, then use a potato masher to give the fruit and syrup a good smash; it should start releasing syrupy juice. To make the iced tutti frutti parfait, put the strawberries into a bowl with the maple syrup, then use a potato masher to give the fruit and syrup a good smash; it should start releasing syrupy juice. Add the kiwi fruit and pineapple to the strawberry syrup along with the chia seeds, lime juice and rosewater. Give the mixture a good smash with the masher to break the fruit down a little and help it release some of its juices. Add the kiwi fruit and pineapple to the strawberry syrup along with the chia seeds, lime juice and rosewater. Give the mixture a good smash with the masher to break the fruit down a little and help it release some of its juices. To assemble the parfait, layer the crushed fruit with the ice in two tall glasses and top each with a tablespoon of soured cream or yoghurt. Repeat the process twice more to create three layers or iced fruit and cream. To assemble the parfait, layer the crushed fruit with the ice in two tall glasses and top each with a tablespoon of soured cream or yoghurt. Repeat the process twice more to create three layers or iced fruit and cream. Top with the pistachios and serve immediately before the ice melts. Top with the pistachios and serve immediately before the ice melts. Recipe tips Rosewater varies tremendously in strength, and some widely available versions are more like extracts. You may need far less than stipulated in the recipe to suit your taste. Go slowly, adding a quarter of a teaspoon at a time. You can always add more, but you can't take away!"
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} | 2328cb1e3ae38eee4d6e6de12f2fe3510e7c565743df183738a9e6c215257550 | Kefir raspberry rose cooler recipe
An average of 4.5 out of 5 stars from 4 ratings Make sure you use rosewater and not rose extract in this refreshing raspberry cooler made with kefir, a fermented milk drink. 200g/7oz raspberries (fresh or frozen)3–4 ice cubes1–2 tsp rosewater 1 tbsp maple syrup or honey ½ tsp fennel seeds500ml/18fl oz kefir 200g/7oz raspberries (fresh or frozen) 3–4 ice cubes 1–2 tsp rosewater 1 tbsp maple syrup or honey ½ tsp fennel seeds 500ml/18fl oz kefir Method Put the raspberries, ice, rosewater, maple syrup (or honey), fennel seeds and a quarter of the kefir in a blender and blitz until smooth. The amount of rosewater you use will depend on the quality of the rosewater that you have and also how floral you like your drink. Pour the remaining kefir into the blended raspberry mixture and stir to combine. Serve immediately. Put the raspberries, ice, rosewater, maple syrup (or honey), fennel seeds and a quarter of the kefir in a blender and blitz until smooth. The amount of rosewater you use will depend on the quality of the rosewater that you have and also how floral you like your drink. Put the raspberries, ice, rosewater, maple syrup (or honey), fennel seeds and a quarter of the kefir in a blender and blitz until smooth. The amount of rosewater you use will depend on the quality of the rosewater that you have and also how floral you like your drink. Pour the remaining kefir into the blended raspberry mixture and stir to combine. Serve immediately. Pour the remaining kefir into the blended raspberry mixture and stir to combine. Serve immediately. | {
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"url": "https://www.bbc.co.uk/food/recipes/kefir_raspberry_rose_87320",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Kefir raspberry rose cooler recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings Make sure you use rosewater and not rose extract in this refreshing raspberry cooler made with kefir, a fermented milk drink. 200g/7oz raspberries (fresh or frozen)3–4 ice cubes1–2 tsp rosewater 1 tbsp maple syrup or honey ½ tsp fennel seeds500ml/18fl oz kefir 200g/7oz raspberries (fresh or frozen) 3–4 ice cubes 1–2 tsp rosewater 1 tbsp maple syrup or honey ½ tsp fennel seeds 500ml/18fl oz kefir Method Put the raspberries, ice, rosewater, maple syrup (or honey), fennel seeds and a quarter of the kefir in a blender and blitz until smooth. The amount of rosewater you use will depend on the quality of the rosewater that you have and also how floral you like your drink. Pour the remaining kefir into the blended raspberry mixture and stir to combine. Serve immediately. Put the raspberries, ice, rosewater, maple syrup (or honey), fennel seeds and a quarter of the kefir in a blender and blitz until smooth. The amount of rosewater you use will depend on the quality of the rosewater that you have and also how floral you like your drink. Put the raspberries, ice, rosewater, maple syrup (or honey), fennel seeds and a quarter of the kefir in a blender and blitz until smooth. The amount of rosewater you use will depend on the quality of the rosewater that you have and also how floral you like your drink. Pour the remaining kefir into the blended raspberry mixture and stir to combine. Serve immediately. Pour the remaining kefir into the blended raspberry mixture and stir to combine. Serve immediately."
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} | 0389aeda6229838cd6df58dae7c164d88520e724f762770340af4c0410b4c328 | Vegan pizza recipe
An average of 3.6 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_pizza_17725_16x9.jpg You can use any vegetables you like for this vegan pizza – just remember to keep them thinly sliced and don’t overcrowd the base. Each serving provides 418 kcal, 13g protein, 47g carbohydrate (of which 8.5g sugars), 19g fat (of which 2g saturates), 6g fibre and 1.9g salt. 200g/7oz strong white bread flour, plus extra for rolling1½ tsp fast-action dried yeast1 tsp caster sugar1 tsp flaked sea salt125ml/4fl oz warm waterolive oil, for greasing 200g/7oz strong white bread flour, plus extra for rolling 1½ tsp fast-action dried yeast 1 tsp caster sugar 1 tsp flaked sea salt 125ml/4fl oz warm water olive oil, for greasing 2 tbsp extra virgin olive 1 small onion, finely chopped2 garlic cloves, crushed400g tin chopped tomatoes1 tsp dried oregano½ red or yellow pepper, seeds removed, thinly sliced½ large courgette, very thinly sliced on the diagonal100g/3½oz chestnut mushrooms, thinly sliced100g/3½oz quartered or sliced artichoke hearts in oil, drained well4 tbsp ground almonds14–16 green or black olives, or a mixture, drained welllarge handful fresh basil leaves, roughly tornflaked sea salt and ground black pepper 2 tbsp extra virgin olive 1 small onion, finely chopped 2 garlic cloves, crushed 400g tin chopped tomatoes 1 tsp dried oregano ½ red or yellow pepper, seeds removed, thinly sliced ½ large courgette, very thinly sliced on the diagonal 100g/3½oz chestnut mushrooms, thinly sliced 100g/3½oz quartered or sliced artichoke hearts in oil, drained well 4 tbsp ground almonds 14–16 green or black olives, or a mixture, drained well large handful fresh basil leaves, roughly torn flaked sea salt and ground black pepper Method Sift the flour into a large bowl and stir in the yeast, sugar and sea salt. Stir the water into the flour with a large wooden spoon until the dough comes together and forms a soft, spongy dough. Transfer the dough to a work surface and knead for 5 minutes until smooth. (The dough will feel very sticky to begin with). Place in a greased bowl and cover with lightly oiled cling film. Leave in a warm place for about an hour or until doubled in size.While the dough is rising, make the tomato sauce. Heat 2 tablespoons of the olive oil in a frying pan and fry the onion over a low heat for 5 minutes, or until softened and lightly browned. Stir regularly and add the garlic for the last minute of cooking time. Tip the tomatoes into the pan and add the oregano. Season with salt and pepper. Place over a fairly high heat and cook for 8–10 minutes, or until the sauce is very thick, stirring constantly. Remove from the heat and leave to cool.Divide the dough into two even pieces, form into balls and flatten slightly. Using a floured rolling pin, roll each dough ball out on a well-floured surface until around 25cm/10in in diameter – large if you like a very thin and crispy pizza. Place the dough onto two baking trays, each lined with non-stick baking paper. Spread with the tomato mixture, leaving a 1.5cm/⅝in border around the edge. Leave to prove for 30–40 minutes.Preheat the oven to 240C/220C Fan/Gas 8. Arrange the pepper, courgette, mushrooms and artichoke over the pizzas. Sprinkle with the ground almonds and top with the olives. Bake for 9–10 minutes, or until the vegetables are just cooked and the dough is golden brown. Cook one at a time or one above the other. (If cooking at the same time, you may need to leave the pizza on the lower shelf in the oven for longer.) Garnish with lots of fresh basil leaves and drizzle with a little more olive oil before serving half a pizza per person. Sift the flour into a large bowl and stir in the yeast, sugar and sea salt. Stir the water into the flour with a large wooden spoon until the dough comes together and forms a soft, spongy dough. Sift the flour into a large bowl and stir in the yeast, sugar and sea salt. Stir the water into the flour with a large wooden spoon until the dough comes together and forms a soft, spongy dough. Transfer the dough to a work surface and knead for 5 minutes until smooth. (The dough will feel very sticky to begin with). Place in a greased bowl and cover with lightly oiled cling film. Leave in a warm place for about an hour or until doubled in size. Transfer the dough to a work surface and knead for 5 minutes until smooth. (The dough will feel very sticky to begin with). Place in a greased bowl and cover with lightly oiled cling film. Leave in a warm place for about an hour or until doubled in size. While the dough is rising, make the tomato sauce. Heat 2 tablespoons of the olive oil in a frying pan and fry the onion over a low heat for 5 minutes, or until softened and lightly browned. Stir regularly and add the garlic for the last minute of cooking time. While the dough is rising, make the tomato sauce. Heat 2 tablespoons of the olive oil in a frying pan and fry the onion over a low heat for 5 minutes, or until softened and lightly browned. Stir regularly and add the garlic for the last minute of cooking time. Tip the tomatoes into the pan and add the oregano. Season with salt and pepper. Place over a fairly high heat and cook for 8–10 minutes, or until the sauce is very thick, stirring constantly. Remove from the heat and leave to cool. Tip the tomatoes into the pan and add the oregano. Season with salt and pepper. Place over a fairly high heat and cook for 8–10 minutes, or until the sauce is very thick, stirring constantly. Remove from the heat and leave to cool. Divide the dough into two even pieces, form into balls and flatten slightly. Using a floured rolling pin, roll each dough ball out on a well-floured surface until around 25cm/10in in diameter – large if you like a very thin and crispy pizza. Divide the dough into two even pieces, form into balls and flatten slightly. Using a floured rolling pin, roll each dough ball out on a well-floured surface until around 25cm/10in in diameter – large if you like a very thin and crispy pizza. Place the dough onto two baking trays, each lined with non-stick baking paper. Spread with the tomato mixture, leaving a 1.5cm/⅝in border around the edge. Leave to prove for 30–40 minutes. Place the dough onto two baking trays, each lined with non-stick baking paper. Spread with the tomato mixture, leaving a 1.5cm/⅝in border around the edge. Leave to prove for 30–40 minutes. Preheat the oven to 240C/220C Fan/Gas 8. Arrange the pepper, courgette, mushrooms and artichoke over the pizzas. Sprinkle with the ground almonds and top with the olives. Preheat the oven to 240C/220C Fan/Gas 8. Arrange the pepper, courgette, mushrooms and artichoke over the pizzas. Sprinkle with the ground almonds and top with the olives. Bake for 9–10 minutes, or until the vegetables are just cooked and the dough is golden brown. Cook one at a time or one above the other. (If cooking at the same time, you may need to leave the pizza on the lower shelf in the oven for longer.) Garnish with lots of fresh basil leaves and drizzle with a little more olive oil before serving half a pizza per person. Bake for 9–10 minutes, or until the vegetables are just cooked and the dough is golden brown. Cook one at a time or one above the other. (If cooking at the same time, you may need to leave the pizza on the lower shelf in the oven for longer.) Garnish with lots of fresh basil leaves and drizzle with a little more olive oil before serving half a pizza per person. | {
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"url": "https://www.bbc.co.uk/food/recipes/vegan_pizza_17725",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegan pizza recipe",
"content": "An average of 3.6 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_pizza_17725_16x9.jpg You can use any vegetables you like for this vegan pizza – just remember to keep them thinly sliced and don’t overcrowd the base. Each serving provides 418 kcal, 13g protein, 47g carbohydrate (of which 8.5g sugars), 19g fat (of which 2g saturates), 6g fibre and 1.9g salt. 200g/7oz strong white bread flour, plus extra for rolling1½ tsp fast-action dried yeast1 tsp caster sugar1 tsp flaked sea salt125ml/4fl oz warm waterolive oil, for greasing 200g/7oz strong white bread flour, plus extra for rolling 1½ tsp fast-action dried yeast 1 tsp caster sugar 1 tsp flaked sea salt 125ml/4fl oz warm water olive oil, for greasing 2 tbsp extra virgin olive 1 small onion, finely chopped2 garlic cloves, crushed400g tin chopped tomatoes1 tsp dried oregano½ red or yellow pepper, seeds removed, thinly sliced½ large courgette, very thinly sliced on the diagonal100g/3½oz chestnut mushrooms, thinly sliced100g/3½oz quartered or sliced artichoke hearts in oil, drained well4 tbsp ground almonds14–16 green or black olives, or a mixture, drained welllarge handful fresh basil leaves, roughly tornflaked sea salt and ground black pepper 2 tbsp extra virgin olive 1 small onion, finely chopped 2 garlic cloves, crushed 400g tin chopped tomatoes 1 tsp dried oregano ½ red or yellow pepper, seeds removed, thinly sliced ½ large courgette, very thinly sliced on the diagonal 100g/3½oz chestnut mushrooms, thinly sliced 100g/3½oz quartered or sliced artichoke hearts in oil, drained well 4 tbsp ground almonds 14–16 green or black olives, or a mixture, drained well large handful fresh basil leaves, roughly torn flaked sea salt and ground black pepper Method Sift the flour into a large bowl and stir in the yeast, sugar and sea salt. Stir the water into the flour with a large wooden spoon until the dough comes together and forms a soft, spongy dough. Transfer the dough to a work surface and knead for 5 minutes until smooth. (The dough will feel very sticky to begin with). Place in a greased bowl and cover with lightly oiled cling film. Leave in a warm place for about an hour or until doubled in size.While the dough is rising, make the tomato sauce. Heat 2 tablespoons of the olive oil in a frying pan and fry the onion over a low heat for 5 minutes, or until softened and lightly browned. Stir regularly and add the garlic for the last minute of cooking time. Tip the tomatoes into the pan and add the oregano. Season with salt and pepper. Place over a fairly high heat and cook for 8–10 minutes, or until the sauce is very thick, stirring constantly. Remove from the heat and leave to cool.Divide the dough into two even pieces, form into balls and flatten slightly. Using a floured rolling pin, roll each dough ball out on a well-floured surface until around 25cm/10in in diameter – large if you like a very thin and crispy pizza. Place the dough onto two baking trays, each lined with non-stick baking paper. Spread with the tomato mixture, leaving a 1.5cm/⅝in border around the edge. Leave to prove for 30–40 minutes.Preheat the oven to 240C/220C Fan/Gas 8. Arrange the pepper, courgette, mushrooms and artichoke over the pizzas. Sprinkle with the ground almonds and top with the olives. Bake for 9–10 minutes, or until the vegetables are just cooked and the dough is golden brown. Cook one at a time or one above the other. (If cooking at the same time, you may need to leave the pizza on the lower shelf in the oven for longer.) Garnish with lots of fresh basil leaves and drizzle with a little more olive oil before serving half a pizza per person. Sift the flour into a large bowl and stir in the yeast, sugar and sea salt. Stir the water into the flour with a large wooden spoon until the dough comes together and forms a soft, spongy dough. Sift the flour into a large bowl and stir in the yeast, sugar and sea salt. Stir the water into the flour with a large wooden spoon until the dough comes together and forms a soft, spongy dough. Transfer the dough to a work surface and knead for 5 minutes until smooth. (The dough will feel very sticky to begin with). Place in a greased bowl and cover with lightly oiled cling film. Leave in a warm place for about an hour or until doubled in size. Transfer the dough to a work surface and knead for 5 minutes until smooth. (The dough will feel very sticky to begin with). Place in a greased bowl and cover with lightly oiled cling film. Leave in a warm place for about an hour or until doubled in size. While the dough is rising, make the tomato sauce. Heat 2 tablespoons of the olive oil in a frying pan and fry the onion over a low heat for 5 minutes, or until softened and lightly browned. Stir regularly and add the garlic for the last minute of cooking time. While the dough is rising, make the tomato sauce. Heat 2 tablespoons of the olive oil in a frying pan and fry the onion over a low heat for 5 minutes, or until softened and lightly browned. Stir regularly and add the garlic for the last minute of cooking time. Tip the tomatoes into the pan and add the oregano. Season with salt and pepper. Place over a fairly high heat and cook for 8–10 minutes, or until the sauce is very thick, stirring constantly. Remove from the heat and leave to cool. Tip the tomatoes into the pan and add the oregano. Season with salt and pepper. Place over a fairly high heat and cook for 8–10 minutes, or until the sauce is very thick, stirring constantly. Remove from the heat and leave to cool. Divide the dough into two even pieces, form into balls and flatten slightly. Using a floured rolling pin, roll each dough ball out on a well-floured surface until around 25cm/10in in diameter – large if you like a very thin and crispy pizza. Divide the dough into two even pieces, form into balls and flatten slightly. Using a floured rolling pin, roll each dough ball out on a well-floured surface until around 25cm/10in in diameter – large if you like a very thin and crispy pizza. Place the dough onto two baking trays, each lined with non-stick baking paper. Spread with the tomato mixture, leaving a 1.5cm/⅝in border around the edge. Leave to prove for 30–40 minutes. Place the dough onto two baking trays, each lined with non-stick baking paper. Spread with the tomato mixture, leaving a 1.5cm/⅝in border around the edge. Leave to prove for 30–40 minutes. Preheat the oven to 240C/220C Fan/Gas 8. Arrange the pepper, courgette, mushrooms and artichoke over the pizzas. Sprinkle with the ground almonds and top with the olives. Preheat the oven to 240C/220C Fan/Gas 8. Arrange the pepper, courgette, mushrooms and artichoke over the pizzas. Sprinkle with the ground almonds and top with the olives. Bake for 9–10 minutes, or until the vegetables are just cooked and the dough is golden brown. Cook one at a time or one above the other. (If cooking at the same time, you may need to leave the pizza on the lower shelf in the oven for longer.) Garnish with lots of fresh basil leaves and drizzle with a little more olive oil before serving half a pizza per person. Bake for 9–10 minutes, or until the vegetables are just cooked and the dough is golden brown. Cook one at a time or one above the other. (If cooking at the same time, you may need to leave the pizza on the lower shelf in the oven for longer.) Garnish with lots of fresh basil leaves and drizzle with a little more olive oil before serving half a pizza per person."
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} | b9bc4581012516dfa4a086a18ceb26a55aaff95c6697dabf6e8eba71f76edef5 | One-pot lamb stew recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rugby_lamb_14077_16x9.jpg This warming lamb stew can be served with rice or mashed potatoes. You can use neck fillet, leg or shoulder for this recipe. Lucy, Mary's close friend and assistant, made this for her friends when a Rugby World Cup match was on. To her and her friends this dish is lovingly referred to as Rugby lamb! 2 tbsp sunflower oil 750g/1lb 10oz lamb neck fillet, trimmed and cut into 5cm/2in cubes (prepared weight)3 leeks, trimmed and thickly sliced 1 red pepper, seeds removed and sliced into large chunks 3 garlic cloves, finely grated ¼ tsp cayenne pepper 2 tsp ground cumin 500g/1lb 2oz passata 150g/5½oz baby spinach leaves 2 tsp balsamic glaze salt and freshly ground black pepperfreshly cooked rice or mashed potatoes, to serve 2 tbsp sunflower oil 750g/1lb 10oz lamb neck fillet, trimmed and cut into 5cm/2in cubes (prepared weight) 3 leeks, trimmed and thickly sliced 1 red pepper, seeds removed and sliced into large chunks 3 garlic cloves, finely grated ¼ tsp cayenne pepper 2 tsp ground cumin 500g/1lb 2oz passata 150g/5½oz baby spinach leaves 2 tsp balsamic glaze salt and freshly ground black pepper freshly cooked rice or mashed potatoes, to serve Method Preheat the oven to 160C/140C Fan/Gas 3.Heat a large ovenproof frying pan or flameproof casserole over a high heat until hot. Add the oil and fry the lamb in batches until golden and sealed. Set aside. Add the leek and pepper to the pan and fry for 3–4 minutes, until starting to soften a little. Add the garlic, sprinkle over the spices and fry for 10 seconds. Stir in the passata and 100ml/3½fl oz water and return the lamb to the pan. Season with salt and pepper and bring to the boil. Cover with a lid and transfer to the oven for 2 hours until tender. Remove from the oven and add the spinach, stir until it has just wilted. Then, stir in the balsamic glaze.Season with salt and pepper and serve piping hot with the rice or mash. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat a large ovenproof frying pan or flameproof casserole over a high heat until hot. Add the oil and fry the lamb in batches until golden and sealed. Set aside. Heat a large ovenproof frying pan or flameproof casserole over a high heat until hot. Add the oil and fry the lamb in batches until golden and sealed. Set aside. Add the leek and pepper to the pan and fry for 3–4 minutes, until starting to soften a little. Add the garlic, sprinkle over the spices and fry for 10 seconds. Stir in the passata and 100ml/3½fl oz water and return the lamb to the pan. Add the leek and pepper to the pan and fry for 3–4 minutes, until starting to soften a little. Add the garlic, sprinkle over the spices and fry for 10 seconds. Stir in the passata and 100ml/3½fl oz water and return the lamb to the pan. Season with salt and pepper and bring to the boil. Cover with a lid and transfer to the oven for 2 hours until tender. Season with salt and pepper and bring to the boil. Cover with a lid and transfer to the oven for 2 hours until tender. Remove from the oven and add the spinach, stir until it has just wilted. Then, stir in the balsamic glaze. Remove from the oven and add the spinach, stir until it has just wilted. Then, stir in the balsamic glaze. Season with salt and pepper and serve piping hot with the rice or mash. Season with salt and pepper and serve piping hot with the rice or mash. Recipe tips This can be made up to 1 day ahead without the spinach. Chill in the fridge then reheat to serve – add the spinach before serving. It freezes well without the spinach. | {
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"title": "One-pot lamb stew 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/rugby_lamb_14077_16x9.jpg This warming lamb stew can be served with rice or mashed potatoes. You can use neck fillet, leg or shoulder for this recipe. Lucy, Mary's close friend and assistant, made this for her friends when a Rugby World Cup match was on. To her and her friends this dish is lovingly referred to as Rugby lamb! 2 tbsp sunflower oil 750g/1lb 10oz lamb neck fillet, trimmed and cut into 5cm/2in cubes (prepared weight)3 leeks, trimmed and thickly sliced 1 red pepper, seeds removed and sliced into large chunks 3 garlic cloves, finely grated ¼ tsp cayenne pepper 2 tsp ground cumin 500g/1lb 2oz passata 150g/5½oz baby spinach leaves 2 tsp balsamic glaze salt and freshly ground black pepperfreshly cooked rice or mashed potatoes, to serve 2 tbsp sunflower oil 750g/1lb 10oz lamb neck fillet, trimmed and cut into 5cm/2in cubes (prepared weight) 3 leeks, trimmed and thickly sliced 1 red pepper, seeds removed and sliced into large chunks 3 garlic cloves, finely grated ¼ tsp cayenne pepper 2 tsp ground cumin 500g/1lb 2oz passata 150g/5½oz baby spinach leaves 2 tsp balsamic glaze salt and freshly ground black pepper freshly cooked rice or mashed potatoes, to serve Method Preheat the oven to 160C/140C Fan/Gas 3.Heat a large ovenproof frying pan or flameproof casserole over a high heat until hot. Add the oil and fry the lamb in batches until golden and sealed. Set aside. Add the leek and pepper to the pan and fry for 3–4 minutes, until starting to soften a little. Add the garlic, sprinkle over the spices and fry for 10 seconds. Stir in the passata and 100ml/3½fl oz water and return the lamb to the pan. Season with salt and pepper and bring to the boil. Cover with a lid and transfer to the oven for 2 hours until tender. Remove from the oven and add the spinach, stir until it has just wilted. Then, stir in the balsamic glaze.Season with salt and pepper and serve piping hot with the rice or mash. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat a large ovenproof frying pan or flameproof casserole over a high heat until hot. Add the oil and fry the lamb in batches until golden and sealed. Set aside. Heat a large ovenproof frying pan or flameproof casserole over a high heat until hot. Add the oil and fry the lamb in batches until golden and sealed. Set aside. Add the leek and pepper to the pan and fry for 3–4 minutes, until starting to soften a little. Add the garlic, sprinkle over the spices and fry for 10 seconds. Stir in the passata and 100ml/3½fl oz water and return the lamb to the pan. Add the leek and pepper to the pan and fry for 3–4 minutes, until starting to soften a little. Add the garlic, sprinkle over the spices and fry for 10 seconds. Stir in the passata and 100ml/3½fl oz water and return the lamb to the pan. Season with salt and pepper and bring to the boil. Cover with a lid and transfer to the oven for 2 hours until tender. Season with salt and pepper and bring to the boil. Cover with a lid and transfer to the oven for 2 hours until tender. Remove from the oven and add the spinach, stir until it has just wilted. Then, stir in the balsamic glaze. Remove from the oven and add the spinach, stir until it has just wilted. Then, stir in the balsamic glaze. Season with salt and pepper and serve piping hot with the rice or mash. Season with salt and pepper and serve piping hot with the rice or mash. Recipe tips This can be made up to 1 day ahead without the spinach. Chill in the fridge then reheat to serve – add the spinach before serving. It freezes well without the spinach."
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} | 6a11d0ab5bcd7cc9f6eeec720b992651df277526807902273e1d547551861807 | Strawberry lemonade recipe
An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_lemonade_63154_16x9.jpg Fragrant strawberries plus tangy homemade lemonade, topped up with sparkling water, make this strawberry lemonade a super refreshing summer drink. 450g/1lb ripe strawberries, plus extra to serve5 unwaxed lemons350g/12oz caster sugar 450g/1lb ripe strawberries, plus extra to serve 5 unwaxed lemons 350g/12oz caster sugar 1 litre/1¾ pints sparkling water (see Recipe Tip)ice2 lemons, slicedfresh mint leaves 1 litre/1¾ pints sparkling water (see Recipe Tip) ice 2 lemons, sliced fresh mint leaves Method Hull the strawberries and thinly slice into a bowl. Add the juice of 1 lemon and 100g/3½oz sugar and stir well. Cover and leave at room temperature overnight to allow the sugar and lemon juice to draw all the juice from the berries.The next day, strain the strawberry juice into a bowl through a fine mesh sieve. Tip the remaining 250g/9oz caster sugar into a pan, add 500ml/18fl oz water and the pared rind of 4 lemons. Slowly bring to the boil over a medium heat until the sugar has dissolved and then simmer for 3 minutes until slightly thickened. Remove the syrup from the heat and leave to cool to room temperature. Meanwhile, squeeze the juice from the 4 pared lemons and set aside.Strain the lemon syrup into the strawberry juice, add the lemon juice and stir. Pour into a large serving jug, add sparkling water to taste and serve with ice and extra slices of lemon, sliced fresh strawberries and mint leaves. Hull the strawberries and thinly slice into a bowl. Add the juice of 1 lemon and 100g/3½oz sugar and stir well. Cover and leave at room temperature overnight to allow the sugar and lemon juice to draw all the juice from the berries. Hull the strawberries and thinly slice into a bowl. Add the juice of 1 lemon and 100g/3½oz sugar and stir well. Cover and leave at room temperature overnight to allow the sugar and lemon juice to draw all the juice from the berries. The next day, strain the strawberry juice into a bowl through a fine mesh sieve. The next day, strain the strawberry juice into a bowl through a fine mesh sieve. Tip the remaining 250g/9oz caster sugar into a pan, add 500ml/18fl oz water and the pared rind of 4 lemons. Slowly bring to the boil over a medium heat until the sugar has dissolved and then simmer for 3 minutes until slightly thickened. Remove the syrup from the heat and leave to cool to room temperature. Tip the remaining 250g/9oz caster sugar into a pan, add 500ml/18fl oz water and the pared rind of 4 lemons. Slowly bring to the boil over a medium heat until the sugar has dissolved and then simmer for 3 minutes until slightly thickened. Remove the syrup from the heat and leave to cool to room temperature. Meanwhile, squeeze the juice from the 4 pared lemons and set aside. Meanwhile, squeeze the juice from the 4 pared lemons and set aside. Strain the lemon syrup into the strawberry juice, add the lemon juice and stir. Pour into a large serving jug, add sparkling water to taste and serve with ice and extra slices of lemon, sliced fresh strawberries and mint leaves. Strain the lemon syrup into the strawberry juice, add the lemon juice and stir. Pour into a large serving jug, add sparkling water to taste and serve with ice and extra slices of lemon, sliced fresh strawberries and mint leaves. Recipe tips Using 1 litre sparkling water makes a very concentrated drink. If you prefer something less sweet, we've made it using 2 litres sparkling water, which was still delicious. | {
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"title": "Strawberry lemonade recipe",
"content": "An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_lemonade_63154_16x9.jpg Fragrant strawberries plus tangy homemade lemonade, topped up with sparkling water, make this strawberry lemonade a super refreshing summer drink. 450g/1lb ripe strawberries, plus extra to serve5 unwaxed lemons350g/12oz caster sugar 450g/1lb ripe strawberries, plus extra to serve 5 unwaxed lemons 350g/12oz caster sugar 1 litre/1¾ pints sparkling water (see Recipe Tip)ice2 lemons, slicedfresh mint leaves 1 litre/1¾ pints sparkling water (see Recipe Tip) ice 2 lemons, sliced fresh mint leaves Method Hull the strawberries and thinly slice into a bowl. Add the juice of 1 lemon and 100g/3½oz sugar and stir well. Cover and leave at room temperature overnight to allow the sugar and lemon juice to draw all the juice from the berries.The next day, strain the strawberry juice into a bowl through a fine mesh sieve. Tip the remaining 250g/9oz caster sugar into a pan, add 500ml/18fl oz water and the pared rind of 4 lemons. Slowly bring to the boil over a medium heat until the sugar has dissolved and then simmer for 3 minutes until slightly thickened. Remove the syrup from the heat and leave to cool to room temperature. Meanwhile, squeeze the juice from the 4 pared lemons and set aside.Strain the lemon syrup into the strawberry juice, add the lemon juice and stir. Pour into a large serving jug, add sparkling water to taste and serve with ice and extra slices of lemon, sliced fresh strawberries and mint leaves. Hull the strawberries and thinly slice into a bowl. Add the juice of 1 lemon and 100g/3½oz sugar and stir well. Cover and leave at room temperature overnight to allow the sugar and lemon juice to draw all the juice from the berries. Hull the strawberries and thinly slice into a bowl. Add the juice of 1 lemon and 100g/3½oz sugar and stir well. Cover and leave at room temperature overnight to allow the sugar and lemon juice to draw all the juice from the berries. The next day, strain the strawberry juice into a bowl through a fine mesh sieve. The next day, strain the strawberry juice into a bowl through a fine mesh sieve. Tip the remaining 250g/9oz caster sugar into a pan, add 500ml/18fl oz water and the pared rind of 4 lemons. Slowly bring to the boil over a medium heat until the sugar has dissolved and then simmer for 3 minutes until slightly thickened. Remove the syrup from the heat and leave to cool to room temperature. Tip the remaining 250g/9oz caster sugar into a pan, add 500ml/18fl oz water and the pared rind of 4 lemons. Slowly bring to the boil over a medium heat until the sugar has dissolved and then simmer for 3 minutes until slightly thickened. Remove the syrup from the heat and leave to cool to room temperature. Meanwhile, squeeze the juice from the 4 pared lemons and set aside. Meanwhile, squeeze the juice from the 4 pared lemons and set aside. Strain the lemon syrup into the strawberry juice, add the lemon juice and stir. Pour into a large serving jug, add sparkling water to taste and serve with ice and extra slices of lemon, sliced fresh strawberries and mint leaves. Strain the lemon syrup into the strawberry juice, add the lemon juice and stir. Pour into a large serving jug, add sparkling water to taste and serve with ice and extra slices of lemon, sliced fresh strawberries and mint leaves. Recipe tips Using 1 litre sparkling water makes a very concentrated drink. If you prefer something less sweet, we've made it using 2 litres sparkling water, which was still delicious."
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} | 95806c174a0df9cfa0a510e5b06bcc22f3e70eda1f2def9589dc90c2136eca0b | Easy ginger biscuits recipe
An average of 4.2 out of 5 stars from 123 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pauls_mums_ginger_72428_16x9.jpg This recipe was sent in by my mum. It is impossible to eat just one of these deliciously moreish biscuits, as I can clearly remember from my childhood! If you cook these just a bit longer than stated below then you can use them as ‘dunkers’. 110g/4oz margarine, plus extra for greasing110g/4oz caster sugar110g/4oz golden syrup225g/8oz self-raising flour, plus extra for dusting2 tsp ground ginger 110g/4oz margarine, plus extra for greasing 110g/4oz caster sugar 110g/4oz golden syrup 225g/8oz self-raising flour, plus extra for dusting 2 tsp ground ginger Method Preheat the oven to 190C/170C Fan/Gas 5 and grease a baking tray.Melt the margarine, caster sugar and golden syrup gently in a pan over a medium heat. Once melted, remove from the heat and cool slightly. Add all of the dry ingredients to the pan to make a dough.Once cool enough to handle, with floured hands, roll the dough into 50p-size balls. Place these individual balls onto the greased baking tray with enough room between each biscuit to allow them to spread during cooking. Mark the top of each ball with a fork. The dough should make about 30 biscuits.Put the baking tray into the oven for about 10 minutes, or until the biscuits are golden-brown.Remove from the oven, leave to cool slightly and transfer to a wire rack to cool completely. Preheat the oven to 190C/170C Fan/Gas 5 and grease a baking tray. Preheat the oven to 190C/170C Fan/Gas 5 and grease a baking tray. Melt the margarine, caster sugar and golden syrup gently in a pan over a medium heat. Once melted, remove from the heat and cool slightly. Add all of the dry ingredients to the pan to make a dough. Melt the margarine, caster sugar and golden syrup gently in a pan over a medium heat. Once melted, remove from the heat and cool slightly. Add all of the dry ingredients to the pan to make a dough. Once cool enough to handle, with floured hands, roll the dough into 50p-size balls. Place these individual balls onto the greased baking tray with enough room between each biscuit to allow them to spread during cooking. Mark the top of each ball with a fork. The dough should make about 30 biscuits. Once cool enough to handle, with floured hands, roll the dough into 50p-size balls. Place these individual balls onto the greased baking tray with enough room between each biscuit to allow them to spread during cooking. Mark the top of each ball with a fork. The dough should make about 30 biscuits. Put the baking tray into the oven for about 10 minutes, or until the biscuits are golden-brown. Put the baking tray into the oven for about 10 minutes, or until the biscuits are golden-brown. Remove from the oven, leave to cool slightly and transfer to a wire rack to cool completely. Remove from the oven, leave to cool slightly and transfer to a wire rack to cool completely. Recipe tips These easy ginger biscuits can easily be made vegan – just use vegan margarine that's suitable for baking. | {
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"title": "Easy ginger biscuits recipe",
"content": "An average of 4.2 out of 5 stars from 123 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pauls_mums_ginger_72428_16x9.jpg This recipe was sent in by my mum. It is impossible to eat just one of these deliciously moreish biscuits, as I can clearly remember from my childhood! If you cook these just a bit longer than stated below then you can use them as ‘dunkers’. 110g/4oz margarine, plus extra for greasing110g/4oz caster sugar110g/4oz golden syrup225g/8oz self-raising flour, plus extra for dusting2 tsp ground ginger 110g/4oz margarine, plus extra for greasing 110g/4oz caster sugar 110g/4oz golden syrup 225g/8oz self-raising flour, plus extra for dusting 2 tsp ground ginger Method Preheat the oven to 190C/170C Fan/Gas 5 and grease a baking tray.Melt the margarine, caster sugar and golden syrup gently in a pan over a medium heat. Once melted, remove from the heat and cool slightly. Add all of the dry ingredients to the pan to make a dough.Once cool enough to handle, with floured hands, roll the dough into 50p-size balls. Place these individual balls onto the greased baking tray with enough room between each biscuit to allow them to spread during cooking. Mark the top of each ball with a fork. The dough should make about 30 biscuits.Put the baking tray into the oven for about 10 minutes, or until the biscuits are golden-brown.Remove from the oven, leave to cool slightly and transfer to a wire rack to cool completely. Preheat the oven to 190C/170C Fan/Gas 5 and grease a baking tray. Preheat the oven to 190C/170C Fan/Gas 5 and grease a baking tray. Melt the margarine, caster sugar and golden syrup gently in a pan over a medium heat. Once melted, remove from the heat and cool slightly. Add all of the dry ingredients to the pan to make a dough. Melt the margarine, caster sugar and golden syrup gently in a pan over a medium heat. Once melted, remove from the heat and cool slightly. Add all of the dry ingredients to the pan to make a dough. Once cool enough to handle, with floured hands, roll the dough into 50p-size balls. Place these individual balls onto the greased baking tray with enough room between each biscuit to allow them to spread during cooking. Mark the top of each ball with a fork. The dough should make about 30 biscuits. Once cool enough to handle, with floured hands, roll the dough into 50p-size balls. Place these individual balls onto the greased baking tray with enough room between each biscuit to allow them to spread during cooking. Mark the top of each ball with a fork. The dough should make about 30 biscuits. Put the baking tray into the oven for about 10 minutes, or until the biscuits are golden-brown. Put the baking tray into the oven for about 10 minutes, or until the biscuits are golden-brown. Remove from the oven, leave to cool slightly and transfer to a wire rack to cool completely. Remove from the oven, leave to cool slightly and transfer to a wire rack to cool completely. Recipe tips These easy ginger biscuits can easily be made vegan – just use vegan margarine that's suitable for baking."
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} | 6170d52811f8dbcc08d48eff5ec272479dd7fa0b934d9f1978d41f6f11768418 | Vegan chocolate cupcakes recipe
An average of 4.2 out of 5 stars from 69 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_chocolate_cupcakes_83393_16x9.jpg These chocolate vegan cupcakes are easy to make and even easier to eat. For the recipe you will need 2 x 12-hole cupcake tins, lined with cupcake cases. Each serving provides 318kcal, 4g protein, 54g carbohydrate (of which 41g sugars), 9g fat (of which 3g saturates), 2g fibre and 0.4g salt. 350ml/12fl oz unsweetened soya milk1 tbsp apple cider vinegar330g/11½oz caster sugar100g/3½oz dairy-free spread300g/10½oz plain flour1 tsp bicarbonate of soda80g/3oz cocoa powder½ tsp instant coffee granules½ tsp salt 350ml/12fl oz unsweetened soya milk 1 tbsp apple cider vinegar 330g/11½oz caster sugar 100g/3½oz dairy-free spread 300g/10½oz plain flour 1 tsp bicarbonate of soda 80g/3oz cocoa powder ½ tsp instant coffee granules ½ tsp salt 75g/2½oz cocoa powder500g/1lb 2oz icing sugar100g/3½oz dairy-free spread125g/4½oz unsweetened soya milk 75g/2½oz cocoa powder 500g/1lb 2oz icing sugar 100g/3½oz dairy-free spread 125g/4½oz unsweetened soya milk Method Preheat the oven to 180C/160C Fan/Gas 4. Line two 12-hole cupcake tins with 20 paper cupcake cases.Whisk together the soya milk and cider vinegar in a jug. Set aside.Cream the sugar and margarine in a large bowl with a hand -held whisk until soft and smooth. Set aside.Sift the flour, bicarbonate of soda and cocoa powder into a bowl. Mix in the coffee granules and salt, ensuring there are no lumps.Tip the dry ingredients into the sugar and margarine and pour in the soya milk mixture. Stir together with a wooden spoon, using a figure of eight motion. The mixture will seem dry at first, but will loosen quickly.Spoon the batter into the cases using a dessert spoon. Be careful not to over-fill. Bake in the centre of the oven for 25 minutes, or until the cakes spring back to the touch. Leave to cool completely in the tins before decorating.To make the icing, sift the cocoa and sugar into a food processor and add the shortening. Blend the mixture and gradually pour in the soya milk until your icing is the desired consistency. To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife, or use a piping bag. See the tips section for other ways to decorate. Preheat the oven to 180C/160C Fan/Gas 4. Line two 12-hole cupcake tins with 20 paper cupcake cases. Preheat the oven to 180C/160C Fan/Gas 4. Line two 12-hole cupcake tins with 20 paper cupcake cases. Whisk together the soya milk and cider vinegar in a jug. Set aside. Whisk together the soya milk and cider vinegar in a jug. Set aside. Cream the sugar and margarine in a large bowl with a hand -held whisk until soft and smooth. Set aside. Cream the sugar and margarine in a large bowl with a hand -held whisk until soft and smooth. Set aside. Sift the flour, bicarbonate of soda and cocoa powder into a bowl. Mix in the coffee granules and salt, ensuring there are no lumps. Sift the flour, bicarbonate of soda and cocoa powder into a bowl. Mix in the coffee granules and salt, ensuring there are no lumps. Tip the dry ingredients into the sugar and margarine and pour in the soya milk mixture. Stir together with a wooden spoon, using a figure of eight motion. The mixture will seem dry at first, but will loosen quickly. Tip the dry ingredients into the sugar and margarine and pour in the soya milk mixture. Stir together with a wooden spoon, using a figure of eight motion. The mixture will seem dry at first, but will loosen quickly. Spoon the batter into the cases using a dessert spoon. Be careful not to over-fill. Spoon the batter into the cases using a dessert spoon. Be careful not to over-fill. Bake in the centre of the oven for 25 minutes, or until the cakes spring back to the touch. Leave to cool completely in the tins before decorating. Bake in the centre of the oven for 25 minutes, or until the cakes spring back to the touch. Leave to cool completely in the tins before decorating. To make the icing, sift the cocoa and sugar into a food processor and add the shortening. Blend the mixture and gradually pour in the soya milk until your icing is the desired consistency. To make the icing, sift the cocoa and sugar into a food processor and add the shortening. Blend the mixture and gradually pour in the soya milk until your icing is the desired consistency. To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife, or use a piping bag. See the tips section for other ways to decorate. To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife, or use a piping bag. See the tips section for other ways to decorate. | {
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"content": "An average of 4.2 out of 5 stars from 69 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_chocolate_cupcakes_83393_16x9.jpg These chocolate vegan cupcakes are easy to make and even easier to eat. For the recipe you will need 2 x 12-hole cupcake tins, lined with cupcake cases. Each serving provides 318kcal, 4g protein, 54g carbohydrate (of which 41g sugars), 9g fat (of which 3g saturates), 2g fibre and 0.4g salt. 350ml/12fl oz unsweetened soya milk1 tbsp apple cider vinegar330g/11½oz caster sugar100g/3½oz dairy-free spread300g/10½oz plain flour1 tsp bicarbonate of soda80g/3oz cocoa powder½ tsp instant coffee granules½ tsp salt 350ml/12fl oz unsweetened soya milk 1 tbsp apple cider vinegar 330g/11½oz caster sugar 100g/3½oz dairy-free spread 300g/10½oz plain flour 1 tsp bicarbonate of soda 80g/3oz cocoa powder ½ tsp instant coffee granules ½ tsp salt 75g/2½oz cocoa powder500g/1lb 2oz icing sugar100g/3½oz dairy-free spread125g/4½oz unsweetened soya milk 75g/2½oz cocoa powder 500g/1lb 2oz icing sugar 100g/3½oz dairy-free spread 125g/4½oz unsweetened soya milk Method Preheat the oven to 180C/160C Fan/Gas 4. Line two 12-hole cupcake tins with 20 paper cupcake cases.Whisk together the soya milk and cider vinegar in a jug. Set aside.Cream the sugar and margarine in a large bowl with a hand -held whisk until soft and smooth. Set aside.Sift the flour, bicarbonate of soda and cocoa powder into a bowl. Mix in the coffee granules and salt, ensuring there are no lumps.Tip the dry ingredients into the sugar and margarine and pour in the soya milk mixture. Stir together with a wooden spoon, using a figure of eight motion. The mixture will seem dry at first, but will loosen quickly.Spoon the batter into the cases using a dessert spoon. Be careful not to over-fill. Bake in the centre of the oven for 25 minutes, or until the cakes spring back to the touch. Leave to cool completely in the tins before decorating.To make the icing, sift the cocoa and sugar into a food processor and add the shortening. Blend the mixture and gradually pour in the soya milk until your icing is the desired consistency. To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife, or use a piping bag. See the tips section for other ways to decorate. Preheat the oven to 180C/160C Fan/Gas 4. Line two 12-hole cupcake tins with 20 paper cupcake cases. Preheat the oven to 180C/160C Fan/Gas 4. Line two 12-hole cupcake tins with 20 paper cupcake cases. Whisk together the soya milk and cider vinegar in a jug. Set aside. Whisk together the soya milk and cider vinegar in a jug. Set aside. Cream the sugar and margarine in a large bowl with a hand -held whisk until soft and smooth. Set aside. Cream the sugar and margarine in a large bowl with a hand -held whisk until soft and smooth. Set aside. Sift the flour, bicarbonate of soda and cocoa powder into a bowl. Mix in the coffee granules and salt, ensuring there are no lumps. Sift the flour, bicarbonate of soda and cocoa powder into a bowl. Mix in the coffee granules and salt, ensuring there are no lumps. Tip the dry ingredients into the sugar and margarine and pour in the soya milk mixture. Stir together with a wooden spoon, using a figure of eight motion. The mixture will seem dry at first, but will loosen quickly. Tip the dry ingredients into the sugar and margarine and pour in the soya milk mixture. Stir together with a wooden spoon, using a figure of eight motion. The mixture will seem dry at first, but will loosen quickly. Spoon the batter into the cases using a dessert spoon. Be careful not to over-fill. Spoon the batter into the cases using a dessert spoon. Be careful not to over-fill. Bake in the centre of the oven for 25 minutes, or until the cakes spring back to the touch. Leave to cool completely in the tins before decorating. Bake in the centre of the oven for 25 minutes, or until the cakes spring back to the touch. Leave to cool completely in the tins before decorating. To make the icing, sift the cocoa and sugar into a food processor and add the shortening. Blend the mixture and gradually pour in the soya milk until your icing is the desired consistency. To make the icing, sift the cocoa and sugar into a food processor and add the shortening. Blend the mixture and gradually pour in the soya milk until your icing is the desired consistency. To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife, or use a piping bag. See the tips section for other ways to decorate. To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife, or use a piping bag. See the tips section for other ways to decorate."
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} | 8691163218177f8859d561407804b2a35d85bc21e5fe03dc6aacf6751582ce8c | Easy chocolate loaf cake recipe
An average of 3.1 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_loaf_cake_96514_16x9.jpg Friends coming round for coffee or afternoon tea? Or just having a day when only chocolate cake will do? This five-ingredient chocolate loaf cake is the answer. 175ml/6fl oz sunflower oil4 free-range eggs, lightly beaten175g/6oz soft light brown sugar200g/7oz self-raising flour 75g/2¾oz cocoa powderpinch salt4 tbsp boiling water 175ml/6fl oz sunflower oil 4 free-range eggs, lightly beaten 175g/6oz soft light brown sugar 200g/7oz self-raising flour 75g/2¾oz cocoa powder pinch salt 4 tbsp boiling water Method Preheat the oven to 170C/150C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with a long strip of greased baking paper.Whisk the sunflower oil with the eggs and sugar for 2–3 minutes until pale. Sift the flour, cocoa and salt over the mixture, mix gently to just combine and then beat thoroughly. Add the boiling water and mix until smooth.Scoop the mixture into the prepared tin, spread level and bake for 45–50 minutes until the cake is springy, well risen and a wooden skewer inserted into the middle of the cake comes out clean.Leave to cool in the tin for 3–4 minutes and then carefully remove from the tin and leave to cool on a wire rack. Preheat the oven to 170C/150C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with a long strip of greased baking paper. Preheat the oven to 170C/150C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with a long strip of greased baking paper. Whisk the sunflower oil with the eggs and sugar for 2–3 minutes until pale. Whisk the sunflower oil with the eggs and sugar for 2–3 minutes until pale. Sift the flour, cocoa and salt over the mixture, mix gently to just combine and then beat thoroughly. Add the boiling water and mix until smooth. Sift the flour, cocoa and salt over the mixture, mix gently to just combine and then beat thoroughly. Add the boiling water and mix until smooth. Scoop the mixture into the prepared tin, spread level and bake for 45–50 minutes until the cake is springy, well risen and a wooden skewer inserted into the middle of the cake comes out clean. Scoop the mixture into the prepared tin, spread level and bake for 45–50 minutes until the cake is springy, well risen and a wooden skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 3–4 minutes and then carefully remove from the tin and leave to cool on a wire rack. Leave to cool in the tin for 3–4 minutes and then carefully remove from the tin and leave to cool on a wire rack. | {
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"content": "An average of 3.1 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_loaf_cake_96514_16x9.jpg Friends coming round for coffee or afternoon tea? Or just having a day when only chocolate cake will do? This five-ingredient chocolate loaf cake is the answer. 175ml/6fl oz sunflower oil4 free-range eggs, lightly beaten175g/6oz soft light brown sugar200g/7oz self-raising flour 75g/2¾oz cocoa powderpinch salt4 tbsp boiling water 175ml/6fl oz sunflower oil 4 free-range eggs, lightly beaten 175g/6oz soft light brown sugar 200g/7oz self-raising flour 75g/2¾oz cocoa powder pinch salt 4 tbsp boiling water Method Preheat the oven to 170C/150C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with a long strip of greased baking paper.Whisk the sunflower oil with the eggs and sugar for 2–3 minutes until pale. Sift the flour, cocoa and salt over the mixture, mix gently to just combine and then beat thoroughly. Add the boiling water and mix until smooth.Scoop the mixture into the prepared tin, spread level and bake for 45–50 minutes until the cake is springy, well risen and a wooden skewer inserted into the middle of the cake comes out clean.Leave to cool in the tin for 3–4 minutes and then carefully remove from the tin and leave to cool on a wire rack. Preheat the oven to 170C/150C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with a long strip of greased baking paper. Preheat the oven to 170C/150C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with a long strip of greased baking paper. Whisk the sunflower oil with the eggs and sugar for 2–3 minutes until pale. Whisk the sunflower oil with the eggs and sugar for 2–3 minutes until pale. Sift the flour, cocoa and salt over the mixture, mix gently to just combine and then beat thoroughly. Add the boiling water and mix until smooth. Sift the flour, cocoa and salt over the mixture, mix gently to just combine and then beat thoroughly. Add the boiling water and mix until smooth. Scoop the mixture into the prepared tin, spread level and bake for 45–50 minutes until the cake is springy, well risen and a wooden skewer inserted into the middle of the cake comes out clean. Scoop the mixture into the prepared tin, spread level and bake for 45–50 minutes until the cake is springy, well risen and a wooden skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 3–4 minutes and then carefully remove from the tin and leave to cool on a wire rack. Leave to cool in the tin for 3–4 minutes and then carefully remove from the tin and leave to cool on a wire rack."
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} | a211e20cfd3f452a69345aecc842fedae1bc73e97f291f3d41d33606a6ec42ed | Vegan cookies recipe
Vegan chocolate chip cookies An average of 3.7 out of 5 stars from 118 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_chocolate_cookies_04207_16x9.jpg It only takes about half an hour to get a batch of these vegan chocolate chip cookies baked – then it’s just a matter of waiting for them to cool! Each serving provides 203 kcal, 2g protein, 27g carbohydrate (of which 17g sugars), 10g fat (of which 3g saturates), 0.8g fibre and 0.3g salt. 200g/7oz dairy-free margarine125g/4½oz soft light brown sugar100g/3½oz caster sugar1 tsp vanilla extract250g/9oz plain flour½ tsp baking powder½ tsp bicarbonate of sodapinch of salt200g/7oz vegan dark chocolate chips1 tbsp soya milk 200g/7oz dairy-free margarine 125g/4½oz soft light brown sugar 100g/3½oz caster sugar 1 tsp vanilla extract 250g/9oz plain flour ½ tsp baking powder ½ tsp bicarbonate of soda pinch of salt 200g/7oz vegan dark chocolate chips 1 tbsp soya milk Method Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper.Tip the dairy-free margarine, both sugars and the vanilla extract into a large bowl (or bowl of a free-standing mixer). Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into the bowl and beat everything until thoroughly combined and almost smooth. Add the chocolate chips and soya milk and mix again until the chocolate chips are thoroughly incorporated.Use an ice cream scoop or two dessertspoons to drop neat mounds of dough onto the lined baking trays allowing plenty of space between each cookie as they will spread during cooking. Bake for about 10 minutes, or until golden brown. Remove from the oven and leave to cool on the baking trays. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Tip the dairy-free margarine, both sugars and the vanilla extract into a large bowl (or bowl of a free-standing mixer). Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into the bowl and beat everything until thoroughly combined and almost smooth. Tip the dairy-free margarine, both sugars and the vanilla extract into a large bowl (or bowl of a free-standing mixer). Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into the bowl and beat everything until thoroughly combined and almost smooth. Add the chocolate chips and soya milk and mix again until the chocolate chips are thoroughly incorporated. Add the chocolate chips and soya milk and mix again until the chocolate chips are thoroughly incorporated. Use an ice cream scoop or two dessertspoons to drop neat mounds of dough onto the lined baking trays allowing plenty of space between each cookie as they will spread during cooking. Bake for about 10 minutes, or until golden brown. Use an ice cream scoop or two dessertspoons to drop neat mounds of dough onto the lined baking trays allowing plenty of space between each cookie as they will spread during cooking. Bake for about 10 minutes, or until golden brown. Remove from the oven and leave to cool on the baking trays. Remove from the oven and leave to cool on the baking trays. | {
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"content": "Vegan chocolate chip cookies An average of 3.7 out of 5 stars from 118 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_chocolate_cookies_04207_16x9.jpg It only takes about half an hour to get a batch of these vegan chocolate chip cookies baked – then it’s just a matter of waiting for them to cool! Each serving provides 203 kcal, 2g protein, 27g carbohydrate (of which 17g sugars), 10g fat (of which 3g saturates), 0.8g fibre and 0.3g salt. 200g/7oz dairy-free margarine125g/4½oz soft light brown sugar100g/3½oz caster sugar1 tsp vanilla extract250g/9oz plain flour½ tsp baking powder½ tsp bicarbonate of sodapinch of salt200g/7oz vegan dark chocolate chips1 tbsp soya milk 200g/7oz dairy-free margarine 125g/4½oz soft light brown sugar 100g/3½oz caster sugar 1 tsp vanilla extract 250g/9oz plain flour ½ tsp baking powder ½ tsp bicarbonate of soda pinch of salt 200g/7oz vegan dark chocolate chips 1 tbsp soya milk Method Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper.Tip the dairy-free margarine, both sugars and the vanilla extract into a large bowl (or bowl of a free-standing mixer). Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into the bowl and beat everything until thoroughly combined and almost smooth. Add the chocolate chips and soya milk and mix again until the chocolate chips are thoroughly incorporated.Use an ice cream scoop or two dessertspoons to drop neat mounds of dough onto the lined baking trays allowing plenty of space between each cookie as they will spread during cooking. Bake for about 10 minutes, or until golden brown. Remove from the oven and leave to cool on the baking trays. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Tip the dairy-free margarine, both sugars and the vanilla extract into a large bowl (or bowl of a free-standing mixer). Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into the bowl and beat everything until thoroughly combined and almost smooth. Tip the dairy-free margarine, both sugars and the vanilla extract into a large bowl (or bowl of a free-standing mixer). Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into the bowl and beat everything until thoroughly combined and almost smooth. Add the chocolate chips and soya milk and mix again until the chocolate chips are thoroughly incorporated. Add the chocolate chips and soya milk and mix again until the chocolate chips are thoroughly incorporated. Use an ice cream scoop or two dessertspoons to drop neat mounds of dough onto the lined baking trays allowing plenty of space between each cookie as they will spread during cooking. Bake for about 10 minutes, or until golden brown. Use an ice cream scoop or two dessertspoons to drop neat mounds of dough onto the lined baking trays allowing plenty of space between each cookie as they will spread during cooking. Bake for about 10 minutes, or until golden brown. Remove from the oven and leave to cool on the baking trays. Remove from the oven and leave to cool on the baking trays."
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} | b4400941d429e02856c34666feb0871a9bd1bfa04a60d3379d205c336f7c0143 | Onigiri recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/onigiri_39079_16x9.jpg Onigiri are Japanese rice balls with a savoury, salty or sour filling, usually enjoyed as a snack or light meal. The fillings can be anything you like – mild cheddar and chopped cooked bacon, flaked salmon or edamame beans also work well. 300g/10½oz Japanese short grain rice 1–1.5 large nori sheets (approx. 20cm/8in square) 300g/10½oz Japanese short grain rice 1–1.5 large nori sheets (approx. 20cm/8in square) 5cm/2in kombu (approx. 5g/⅛oz), soaked in cold water for 10 minutes2 tsp soy sauce1 tsp sake1 tsp mirin1 tsp sugar 2 pieces umeboshi (Japanese pickled plums)1 tbsp sesame seeds 5cm/2in kombu (approx. 5g/⅛oz), soaked in cold water for 10 minutes 2 tsp soy sauce 1 tsp sake 1 tsp mirin 1 tsp sugar 2 pieces umeboshi (Japanese pickled plums) 1 tbsp sesame seeds 15g/½oz unsalted butter1 small tin sweetcorn, drained, or ½ a corn cob, kernels cut off5g/⅛oz bonito flakes1½ tsp soy saucepinch sea salt 15g/½oz unsalted butter 1 small tin sweetcorn, drained, or ½ a corn cob, kernels cut off 5g/⅛oz bonito flakes 1½ tsp soy sauce pinch sea salt Method Wash the rice in five changes of water. Drain in a colander, transfer to a pan and leave to soak in about 400ml/14fl oz water for about an hour.Cover with a lid and bring to the boil over a medium–low heat – this should take 10–15 minutes. There is no need to open the lid: you will hear the rice bubbling, or see when the bubbles lift the lid. Turn the heat down to low and cook for a further 10–15 minutes (if you’ve been tempted and opened the lid, give it a little boost of high heat for 10 seconds).Turn off the heat and leave the rice to steam in the pan for further 10 minutes. Once it has steamed, stir up the rice from the bottom of the pan a few times, then divide into either four or six smaller portions.While the rice is cooking, prepare the fillings you'd like. To make the umeboshi onigiri, take the kombu out of the water and cut it into thin strips, then simmer over a low heat with half of the soaking water, the soy sauce, sake, mirin and sugar. When most of the liquid has evaporated, take off the heat and set aside to cool.Take the stones out of the umeboshi and roughly chop.To shape the onigiri, wet your hands and sprinkle a small amount of salt on them, then take a portion of rice into one of your hands. Make a little hole in the middle of the rice and place half of the umeboshi and half of the kombu in the hole, then mould the rice over the filling. Keep rotating the rice ball in your hands as you gently form a triangular shape. Repeat to make either two large or three smaller rice balls.To make the sweetcorn onigiri, melt the butter in a frying pan over a medium heat. Add the corn and fry for 3 minutes. Add the bonito flakes and soy sauce, stir briefly and take off the heat. Add a pinch of salt and mix with the remaining rice. Shape into two or three triangles or balls.Cut the nori sheet into four or six strips. Place an onigiri at the centre of each strip of nori and fold the sides up. Wash the rice in five changes of water. Drain in a colander, transfer to a pan and leave to soak in about 400ml/14fl oz water for about an hour. Wash the rice in five changes of water. Drain in a colander, transfer to a pan and leave to soak in about 400ml/14fl oz water for about an hour. Cover with a lid and bring to the boil over a medium–low heat – this should take 10–15 minutes. There is no need to open the lid: you will hear the rice bubbling, or see when the bubbles lift the lid. Turn the heat down to low and cook for a further 10–15 minutes (if you’ve been tempted and opened the lid, give it a little boost of high heat for 10 seconds). Cover with a lid and bring to the boil over a medium–low heat – this should take 10–15 minutes. There is no need to open the lid: you will hear the rice bubbling, or see when the bubbles lift the lid. Turn the heat down to low and cook for a further 10–15 minutes (if you’ve been tempted and opened the lid, give it a little boost of high heat for 10 seconds). Turn off the heat and leave the rice to steam in the pan for further 10 minutes. Turn off the heat and leave the rice to steam in the pan for further 10 minutes. Once it has steamed, stir up the rice from the bottom of the pan a few times, then divide into either four or six smaller portions. Once it has steamed, stir up the rice from the bottom of the pan a few times, then divide into either four or six smaller portions. While the rice is cooking, prepare the fillings you'd like. To make the umeboshi onigiri, take the kombu out of the water and cut it into thin strips, then simmer over a low heat with half of the soaking water, the soy sauce, sake, mirin and sugar. When most of the liquid has evaporated, take off the heat and set aside to cool. While the rice is cooking, prepare the fillings you'd like. To make the umeboshi onigiri, take the kombu out of the water and cut it into thin strips, then simmer over a low heat with half of the soaking water, the soy sauce, sake, mirin and sugar. When most of the liquid has evaporated, take off the heat and set aside to cool. Take the stones out of the umeboshi and roughly chop. Take the stones out of the umeboshi and roughly chop. To shape the onigiri, wet your hands and sprinkle a small amount of salt on them, then take a portion of rice into one of your hands. Make a little hole in the middle of the rice and place half of the umeboshi and half of the kombu in the hole, then mould the rice over the filling. Keep rotating the rice ball in your hands as you gently form a triangular shape. Repeat to make either two large or three smaller rice balls. To shape the onigiri, wet your hands and sprinkle a small amount of salt on them, then take a portion of rice into one of your hands. Make a little hole in the middle of the rice and place half of the umeboshi and half of the kombu in the hole, then mould the rice over the filling. Keep rotating the rice ball in your hands as you gently form a triangular shape. Repeat to make either two large or three smaller rice balls. To make the sweetcorn onigiri, melt the butter in a frying pan over a medium heat. Add the corn and fry for 3 minutes. Add the bonito flakes and soy sauce, stir briefly and take off the heat. Add a pinch of salt and mix with the remaining rice. Shape into two or three triangles or balls. To make the sweetcorn onigiri, melt the butter in a frying pan over a medium heat. Add the corn and fry for 3 minutes. Add the bonito flakes and soy sauce, stir briefly and take off the heat. Add a pinch of salt and mix with the remaining rice. Shape into two or three triangles or balls. Cut the nori sheet into four or six strips. Place an onigiri at the centre of each strip of nori and fold the sides up. Cut the nori sheet into four or six strips. Place an onigiri at the centre of each strip of nori and fold the sides up. Recipe tips No need to focus on forming the perfect shape: the point of onigiri is that every rice ball is different because every hand that forms them is different, and they are filled with warmth, love and oddness! Try mixing roasted sesame seeds into the rice before forming the balls. You may have rice leftover, you can you use this for extra meals throughout the week, such as omu-rice or lettuce wraps with miso pork. | {
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"title": "Onigiri recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/onigiri_39079_16x9.jpg Onigiri are Japanese rice balls with a savoury, salty or sour filling, usually enjoyed as a snack or light meal. The fillings can be anything you like – mild cheddar and chopped cooked bacon, flaked salmon or edamame beans also work well. 300g/10½oz Japanese short grain rice 1–1.5 large nori sheets (approx. 20cm/8in square) 300g/10½oz Japanese short grain rice 1–1.5 large nori sheets (approx. 20cm/8in square) 5cm/2in kombu (approx. 5g/⅛oz), soaked in cold water for 10 minutes2 tsp soy sauce1 tsp sake1 tsp mirin1 tsp sugar 2 pieces umeboshi (Japanese pickled plums)1 tbsp sesame seeds 5cm/2in kombu (approx. 5g/⅛oz), soaked in cold water for 10 minutes 2 tsp soy sauce 1 tsp sake 1 tsp mirin 1 tsp sugar 2 pieces umeboshi (Japanese pickled plums) 1 tbsp sesame seeds 15g/½oz unsalted butter1 small tin sweetcorn, drained, or ½ a corn cob, kernels cut off5g/⅛oz bonito flakes1½ tsp soy saucepinch sea salt 15g/½oz unsalted butter 1 small tin sweetcorn, drained, or ½ a corn cob, kernels cut off 5g/⅛oz bonito flakes 1½ tsp soy sauce pinch sea salt Method Wash the rice in five changes of water. Drain in a colander, transfer to a pan and leave to soak in about 400ml/14fl oz water for about an hour.Cover with a lid and bring to the boil over a medium–low heat – this should take 10–15 minutes. There is no need to open the lid: you will hear the rice bubbling, or see when the bubbles lift the lid. Turn the heat down to low and cook for a further 10–15 minutes (if you’ve been tempted and opened the lid, give it a little boost of high heat for 10 seconds).Turn off the heat and leave the rice to steam in the pan for further 10 minutes. Once it has steamed, stir up the rice from the bottom of the pan a few times, then divide into either four or six smaller portions.While the rice is cooking, prepare the fillings you'd like. To make the umeboshi onigiri, take the kombu out of the water and cut it into thin strips, then simmer over a low heat with half of the soaking water, the soy sauce, sake, mirin and sugar. When most of the liquid has evaporated, take off the heat and set aside to cool.Take the stones out of the umeboshi and roughly chop.To shape the onigiri, wet your hands and sprinkle a small amount of salt on them, then take a portion of rice into one of your hands. Make a little hole in the middle of the rice and place half of the umeboshi and half of the kombu in the hole, then mould the rice over the filling. Keep rotating the rice ball in your hands as you gently form a triangular shape. Repeat to make either two large or three smaller rice balls.To make the sweetcorn onigiri, melt the butter in a frying pan over a medium heat. Add the corn and fry for 3 minutes. Add the bonito flakes and soy sauce, stir briefly and take off the heat. Add a pinch of salt and mix with the remaining rice. Shape into two or three triangles or balls.Cut the nori sheet into four or six strips. Place an onigiri at the centre of each strip of nori and fold the sides up. Wash the rice in five changes of water. Drain in a colander, transfer to a pan and leave to soak in about 400ml/14fl oz water for about an hour. Wash the rice in five changes of water. Drain in a colander, transfer to a pan and leave to soak in about 400ml/14fl oz water for about an hour. Cover with a lid and bring to the boil over a medium–low heat – this should take 10–15 minutes. There is no need to open the lid: you will hear the rice bubbling, or see when the bubbles lift the lid. Turn the heat down to low and cook for a further 10–15 minutes (if you’ve been tempted and opened the lid, give it a little boost of high heat for 10 seconds). Cover with a lid and bring to the boil over a medium–low heat – this should take 10–15 minutes. There is no need to open the lid: you will hear the rice bubbling, or see when the bubbles lift the lid. Turn the heat down to low and cook for a further 10–15 minutes (if you’ve been tempted and opened the lid, give it a little boost of high heat for 10 seconds). Turn off the heat and leave the rice to steam in the pan for further 10 minutes. Turn off the heat and leave the rice to steam in the pan for further 10 minutes. Once it has steamed, stir up the rice from the bottom of the pan a few times, then divide into either four or six smaller portions. Once it has steamed, stir up the rice from the bottom of the pan a few times, then divide into either four or six smaller portions. While the rice is cooking, prepare the fillings you'd like. To make the umeboshi onigiri, take the kombu out of the water and cut it into thin strips, then simmer over a low heat with half of the soaking water, the soy sauce, sake, mirin and sugar. When most of the liquid has evaporated, take off the heat and set aside to cool. While the rice is cooking, prepare the fillings you'd like. To make the umeboshi onigiri, take the kombu out of the water and cut it into thin strips, then simmer over a low heat with half of the soaking water, the soy sauce, sake, mirin and sugar. When most of the liquid has evaporated, take off the heat and set aside to cool. Take the stones out of the umeboshi and roughly chop. Take the stones out of the umeboshi and roughly chop. To shape the onigiri, wet your hands and sprinkle a small amount of salt on them, then take a portion of rice into one of your hands. Make a little hole in the middle of the rice and place half of the umeboshi and half of the kombu in the hole, then mould the rice over the filling. Keep rotating the rice ball in your hands as you gently form a triangular shape. Repeat to make either two large or three smaller rice balls. To shape the onigiri, wet your hands and sprinkle a small amount of salt on them, then take a portion of rice into one of your hands. Make a little hole in the middle of the rice and place half of the umeboshi and half of the kombu in the hole, then mould the rice over the filling. Keep rotating the rice ball in your hands as you gently form a triangular shape. Repeat to make either two large or three smaller rice balls. To make the sweetcorn onigiri, melt the butter in a frying pan over a medium heat. Add the corn and fry for 3 minutes. Add the bonito flakes and soy sauce, stir briefly and take off the heat. Add a pinch of salt and mix with the remaining rice. Shape into two or three triangles or balls. To make the sweetcorn onigiri, melt the butter in a frying pan over a medium heat. Add the corn and fry for 3 minutes. Add the bonito flakes and soy sauce, stir briefly and take off the heat. Add a pinch of salt and mix with the remaining rice. Shape into two or three triangles or balls. Cut the nori sheet into four or six strips. Place an onigiri at the centre of each strip of nori and fold the sides up. Cut the nori sheet into four or six strips. Place an onigiri at the centre of each strip of nori and fold the sides up. Recipe tips No need to focus on forming the perfect shape: the point of onigiri is that every rice ball is different because every hand that forms them is different, and they are filled with warmth, love and oddness! Try mixing roasted sesame seeds into the rice before forming the balls. You may have rice leftover, you can you use this for extra meals throughout the week, such as omu-rice or lettuce wraps with miso pork."
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} | 18d6d4bccbf98dd7b7ba432f847d59a44214aca80f1d871038b3d51247132bd2 | Coconut biscuits recipe
An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_biscuits_47816_16x9.jpg These amaretti-style coconut biscuits are a perfect sweet treat – and also free from dairy and gluten. 150g/5½oz ground almonds75g/2¾oz desiccated coconut, plus extra for coating150g/5½oz caster sugar¼ tsp salt100g/3½oz egg whites (see recipe tip)2 tsp icing sugar, for dusting 150g/5½oz ground almonds 75g/2¾oz desiccated coconut, plus extra for coating 150g/5½oz caster sugar ¼ tsp salt 100g/3½oz egg whites (see recipe tip) 2 tsp icing sugar, for dusting Method Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper.Mix together the ground almonds, desiccated coconut, sugar and salt in a bowl and set aside. In a separate bowl, whisk the egg whites to stiff peaks. Spoon the egg whites into the dry ingredients and fold in gently until you have a thick paste. Pour the extra coconut into a shallow dish. Roll out 12 balls from the paste and roll each one in the coconut. Place the balls on the baking tray, approximately 2cm/¾in apart, as they will expand while cooking. Dust lightly with the icing sugar and bake for 18–24 minutes until the coconut starts to brown. Leave to cool completely on the tray before serving. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Mix together the ground almonds, desiccated coconut, sugar and salt in a bowl and set aside. Mix together the ground almonds, desiccated coconut, sugar and salt in a bowl and set aside. In a separate bowl, whisk the egg whites to stiff peaks. Spoon the egg whites into the dry ingredients and fold in gently until you have a thick paste. In a separate bowl, whisk the egg whites to stiff peaks. Spoon the egg whites into the dry ingredients and fold in gently until you have a thick paste. Pour the extra coconut into a shallow dish. Roll out 12 balls from the paste and roll each one in the coconut. Place the balls on the baking tray, approximately 2cm/¾in apart, as they will expand while cooking. Dust lightly with the icing sugar and bake for 18–24 minutes until the coconut starts to brown. Leave to cool completely on the tray before serving. Pour the extra coconut into a shallow dish. Roll out 12 balls from the paste and roll each one in the coconut. Place the balls on the baking tray, approximately 2cm/¾in apart, as they will expand while cooking. Dust lightly with the icing sugar and bake for 18–24 minutes until the coconut starts to brown. Leave to cool completely on the tray before serving. Recipe tips You can buy egg whites in a carton from many large supermarkets. If using whole eggs, you will need approximately 3–4 eggs (depending on size) to get 100g egg whites. | {
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"title": "Coconut biscuits recipe",
"content": "An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_biscuits_47816_16x9.jpg These amaretti-style coconut biscuits are a perfect sweet treat – and also free from dairy and gluten. 150g/5½oz ground almonds75g/2¾oz desiccated coconut, plus extra for coating150g/5½oz caster sugar¼ tsp salt100g/3½oz egg whites (see recipe tip)2 tsp icing sugar, for dusting 150g/5½oz ground almonds 75g/2¾oz desiccated coconut, plus extra for coating 150g/5½oz caster sugar ¼ tsp salt 100g/3½oz egg whites (see recipe tip) 2 tsp icing sugar, for dusting Method Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper.Mix together the ground almonds, desiccated coconut, sugar and salt in a bowl and set aside. In a separate bowl, whisk the egg whites to stiff peaks. Spoon the egg whites into the dry ingredients and fold in gently until you have a thick paste. Pour the extra coconut into a shallow dish. Roll out 12 balls from the paste and roll each one in the coconut. Place the balls on the baking tray, approximately 2cm/¾in apart, as they will expand while cooking. Dust lightly with the icing sugar and bake for 18–24 minutes until the coconut starts to brown. Leave to cool completely on the tray before serving. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Mix together the ground almonds, desiccated coconut, sugar and salt in a bowl and set aside. Mix together the ground almonds, desiccated coconut, sugar and salt in a bowl and set aside. In a separate bowl, whisk the egg whites to stiff peaks. Spoon the egg whites into the dry ingredients and fold in gently until you have a thick paste. In a separate bowl, whisk the egg whites to stiff peaks. Spoon the egg whites into the dry ingredients and fold in gently until you have a thick paste. Pour the extra coconut into a shallow dish. Roll out 12 balls from the paste and roll each one in the coconut. Place the balls on the baking tray, approximately 2cm/¾in apart, as they will expand while cooking. Dust lightly with the icing sugar and bake for 18–24 minutes until the coconut starts to brown. Leave to cool completely on the tray before serving. Pour the extra coconut into a shallow dish. Roll out 12 balls from the paste and roll each one in the coconut. Place the balls on the baking tray, approximately 2cm/¾in apart, as they will expand while cooking. Dust lightly with the icing sugar and bake for 18–24 minutes until the coconut starts to brown. Leave to cool completely on the tray before serving. Recipe tips You can buy egg whites in a carton from many large supermarkets. If using whole eggs, you will need approximately 3–4 eggs (depending on size) to get 100g egg whites."
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} | be709679cb67c6ff831125da7692bdaab85544f36dcc0fb0e2e912f3c6f809ac | Duck pancakes recipe
Duck pancakes with hoisin sauce An average of 3.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/duckpancakeswithhois_67779_16x9.jpg Recreate the classic Chinese restaurant dish with our easy recipe for duck pancakes. 4 duck breasts, about 175g/6oz each, skin removed½ tsp Chinese five-spice powder2 tbsp sesame oil100ml/3½fl oz hoisin saucefreshly ground black pepper1 bunch spring onions, cut into matchsticks, to serve½ cucumber, halved, seeds removed and cut into matchsticks, to serve8–10 ready-made Chinese-style pancakes (or mini flour tortillas), warmed, to serve 4 duck breasts, about 175g/6oz each, skin removed ½ tsp Chinese five-spice powder 2 tbsp sesame oil 100ml/3½fl oz hoisin sauce freshly ground black pepper 1 bunch spring onions, cut into matchsticks, to serve ½ cucumber, halved, seeds removed and cut into matchsticks, to serve 8–10 ready-made Chinese-style pancakes (or mini flour tortillas), warmed, to serve Method Cut the duck into thin strips and toss in the five-spice powder. Season with pepper. Heat the sesame oil in a frying pan or wok and add the duck. Stir-fry for 3–4 minutes until cooked through, then add the hoisin sauce. Continue to cook for about 1 minute, until the duck is thickly coated with the sauce.Transfer the duck to a warmed dish, arrange the spring onions and cucumber in a bowl, unwrap the warmed pancakes and allow everyone to dig in and help themselves. The pancakes should be topped with some duck, spring onions and cucumber, then rolled up to resemble the Chinese classic. Cut the duck into thin strips and toss in the five-spice powder. Season with pepper. Heat the sesame oil in a frying pan or wok and add the duck. Stir-fry for 3–4 minutes until cooked through, then add the hoisin sauce. Continue to cook for about 1 minute, until the duck is thickly coated with the sauce. Cut the duck into thin strips and toss in the five-spice powder. Season with pepper. Heat the sesame oil in a frying pan or wok and add the duck. Stir-fry for 3–4 minutes until cooked through, then add the hoisin sauce. Continue to cook for about 1 minute, until the duck is thickly coated with the sauce. Transfer the duck to a warmed dish, arrange the spring onions and cucumber in a bowl, unwrap the warmed pancakes and allow everyone to dig in and help themselves. The pancakes should be topped with some duck, spring onions and cucumber, then rolled up to resemble the Chinese classic. Transfer the duck to a warmed dish, arrange the spring onions and cucumber in a bowl, unwrap the warmed pancakes and allow everyone to dig in and help themselves. The pancakes should be topped with some duck, spring onions and cucumber, then rolled up to resemble the Chinese classic. | {
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"title": "Duck pancakes recipe",
"content": "Duck pancakes with hoisin sauce An average of 3.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/duckpancakeswithhois_67779_16x9.jpg Recreate the classic Chinese restaurant dish with our easy recipe for duck pancakes. 4 duck breasts, about 175g/6oz each, skin removed½ tsp Chinese five-spice powder2 tbsp sesame oil100ml/3½fl oz hoisin saucefreshly ground black pepper1 bunch spring onions, cut into matchsticks, to serve½ cucumber, halved, seeds removed and cut into matchsticks, to serve8–10 ready-made Chinese-style pancakes (or mini flour tortillas), warmed, to serve 4 duck breasts, about 175g/6oz each, skin removed ½ tsp Chinese five-spice powder 2 tbsp sesame oil 100ml/3½fl oz hoisin sauce freshly ground black pepper 1 bunch spring onions, cut into matchsticks, to serve ½ cucumber, halved, seeds removed and cut into matchsticks, to serve 8–10 ready-made Chinese-style pancakes (or mini flour tortillas), warmed, to serve Method Cut the duck into thin strips and toss in the five-spice powder. Season with pepper. Heat the sesame oil in a frying pan or wok and add the duck. Stir-fry for 3–4 minutes until cooked through, then add the hoisin sauce. Continue to cook for about 1 minute, until the duck is thickly coated with the sauce.Transfer the duck to a warmed dish, arrange the spring onions and cucumber in a bowl, unwrap the warmed pancakes and allow everyone to dig in and help themselves. The pancakes should be topped with some duck, spring onions and cucumber, then rolled up to resemble the Chinese classic. Cut the duck into thin strips and toss in the five-spice powder. Season with pepper. Heat the sesame oil in a frying pan or wok and add the duck. Stir-fry for 3–4 minutes until cooked through, then add the hoisin sauce. Continue to cook for about 1 minute, until the duck is thickly coated with the sauce. Cut the duck into thin strips and toss in the five-spice powder. Season with pepper. Heat the sesame oil in a frying pan or wok and add the duck. Stir-fry for 3–4 minutes until cooked through, then add the hoisin sauce. Continue to cook for about 1 minute, until the duck is thickly coated with the sauce. Transfer the duck to a warmed dish, arrange the spring onions and cucumber in a bowl, unwrap the warmed pancakes and allow everyone to dig in and help themselves. The pancakes should be topped with some duck, spring onions and cucumber, then rolled up to resemble the Chinese classic. Transfer the duck to a warmed dish, arrange the spring onions and cucumber in a bowl, unwrap the warmed pancakes and allow everyone to dig in and help themselves. The pancakes should be topped with some duck, spring onions and cucumber, then rolled up to resemble the Chinese classic."
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} | 8c0bacf5e2137751a66e93fc9cbc3d4ee41a869b43d1514a803f9885110824dc | Mushroom and bean sprout spring rolls recipe
An average of 5.0 out of 5 stars from 1 rating These are great for picking at before a Chinese meal or as finger food at a party. 225g/8oz beansprouts 115g/4oz cabbage, finely shredded½ carrot, peeled and finely sliced 115g/4oz dried shiitake mushrooms, soaked in hot water for 30 minutes, drained and sliced 115g/4oz mung bean noodles, blanched for 2 minutes and drained½ tsp sugar (optional)pinch salt (optional)10 ready-made spring roll wrappers1 tbsp plain flour vegetable oil, for deep-frying 225g/8oz beansprouts 115g/4oz cabbage, finely shredded ½ carrot, peeled and finely sliced 115g/4oz dried shiitake mushrooms, soaked in hot water for 30 minutes, drained and sliced 115g/4oz mung bean noodles, blanched for 2 minutes and drained ½ tsp sugar (optional) pinch salt (optional) 10 ready-made spring roll wrappers 1 tbsp plain flour vegetable oil, for deep-frying Method To make the spring rolls, blanch the beansprouts, cabbage and carrot in a saucepan of boiling water for 1 minute. Drain and leave to cool completely. Wrap the blanched vegetables up with the mushrooms in kitchen paper and squeeze out all the excess moisture – if this moisture is not removed, the spring rolls will explode in the fryer! Mix the dry vegetables with the noodles and season with sugar and salt, if using. Lay a spring roll wrapper out flat on a clean work surface, placed to form a diamond shape. Spoon 25g/1oz of the filling onto the wrapper about 2cm/¾in up from the bottom point of the diamond. Flip the bottom point of the wrapper over the filling and roll up until you reach the 3 o’clock and 9 o’clock points on the diamond wrapper shape. Fold each point in and continue rolling up. Mix the flour with 2 tablespoons water in a small bowl. Seal the top point of the roll with the flour mixture. The roll should be 10cm/4in in length and 3cm/1¼in in diameter. Repeat the wrapping process with the remaining filling and wrappers. Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Deep-fry the spring rolls, in small batches, for about 3–4 minutes or very carefully measure with a cooking thermometer until the internal temperature reaches 60C. Carefully remove from the oil and transfer to drain on kitchen paper. To make the spring rolls, blanch the beansprouts, cabbage and carrot in a saucepan of boiling water for 1 minute. Drain and leave to cool completely. To make the spring rolls, blanch the beansprouts, cabbage and carrot in a saucepan of boiling water for 1 minute. Drain and leave to cool completely. Wrap the blanched vegetables up with the mushrooms in kitchen paper and squeeze out all the excess moisture – if this moisture is not removed, the spring rolls will explode in the fryer! Wrap the blanched vegetables up with the mushrooms in kitchen paper and squeeze out all the excess moisture – if this moisture is not removed, the spring rolls will explode in the fryer! Mix the dry vegetables with the noodles and season with sugar and salt, if using. Mix the dry vegetables with the noodles and season with sugar and salt, if using. Lay a spring roll wrapper out flat on a clean work surface, placed to form a diamond shape. Lay a spring roll wrapper out flat on a clean work surface, placed to form a diamond shape. Spoon 25g/1oz of the filling onto the wrapper about 2cm/¾in up from the bottom point of the diamond. Spoon 25g/1oz of the filling onto the wrapper about 2cm/¾in up from the bottom point of the diamond. Flip the bottom point of the wrapper over the filling and roll up until you reach the 3 o’clock and 9 o’clock points on the diamond wrapper shape. Fold each point in and continue rolling up. Flip the bottom point of the wrapper over the filling and roll up until you reach the 3 o’clock and 9 o’clock points on the diamond wrapper shape. Fold each point in and continue rolling up. Mix the flour with 2 tablespoons water in a small bowl. Seal the top point of the roll with the flour mixture. The roll should be 10cm/4in in length and 3cm/1¼in in diameter. Mix the flour with 2 tablespoons water in a small bowl. Seal the top point of the roll with the flour mixture. The roll should be 10cm/4in in length and 3cm/1¼in in diameter. Repeat the wrapping process with the remaining filling and wrappers. Repeat the wrapping process with the remaining filling and wrappers. Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the spring rolls, in small batches, for about 3–4 minutes or very carefully measure with a cooking thermometer until the internal temperature reaches 60C. Deep-fry the spring rolls, in small batches, for about 3–4 minutes or very carefully measure with a cooking thermometer until the internal temperature reaches 60C. Carefully remove from the oil and transfer to drain on kitchen paper. Carefully remove from the oil and transfer to drain on kitchen paper. | {
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"title": "Mushroom and bean sprout spring rolls recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating These are great for picking at before a Chinese meal or as finger food at a party. 225g/8oz beansprouts 115g/4oz cabbage, finely shredded½ carrot, peeled and finely sliced 115g/4oz dried shiitake mushrooms, soaked in hot water for 30 minutes, drained and sliced 115g/4oz mung bean noodles, blanched for 2 minutes and drained½ tsp sugar (optional)pinch salt (optional)10 ready-made spring roll wrappers1 tbsp plain flour vegetable oil, for deep-frying 225g/8oz beansprouts 115g/4oz cabbage, finely shredded ½ carrot, peeled and finely sliced 115g/4oz dried shiitake mushrooms, soaked in hot water for 30 minutes, drained and sliced 115g/4oz mung bean noodles, blanched for 2 minutes and drained ½ tsp sugar (optional) pinch salt (optional) 10 ready-made spring roll wrappers 1 tbsp plain flour vegetable oil, for deep-frying Method To make the spring rolls, blanch the beansprouts, cabbage and carrot in a saucepan of boiling water for 1 minute. Drain and leave to cool completely. Wrap the blanched vegetables up with the mushrooms in kitchen paper and squeeze out all the excess moisture – if this moisture is not removed, the spring rolls will explode in the fryer! Mix the dry vegetables with the noodles and season with sugar and salt, if using. Lay a spring roll wrapper out flat on a clean work surface, placed to form a diamond shape. Spoon 25g/1oz of the filling onto the wrapper about 2cm/¾in up from the bottom point of the diamond. Flip the bottom point of the wrapper over the filling and roll up until you reach the 3 o’clock and 9 o’clock points on the diamond wrapper shape. Fold each point in and continue rolling up. Mix the flour with 2 tablespoons water in a small bowl. Seal the top point of the roll with the flour mixture. The roll should be 10cm/4in in length and 3cm/1¼in in diameter. Repeat the wrapping process with the remaining filling and wrappers. Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Deep-fry the spring rolls, in small batches, for about 3–4 minutes or very carefully measure with a cooking thermometer until the internal temperature reaches 60C. Carefully remove from the oil and transfer to drain on kitchen paper. To make the spring rolls, blanch the beansprouts, cabbage and carrot in a saucepan of boiling water for 1 minute. Drain and leave to cool completely. To make the spring rolls, blanch the beansprouts, cabbage and carrot in a saucepan of boiling water for 1 minute. Drain and leave to cool completely. Wrap the blanched vegetables up with the mushrooms in kitchen paper and squeeze out all the excess moisture – if this moisture is not removed, the spring rolls will explode in the fryer! Wrap the blanched vegetables up with the mushrooms in kitchen paper and squeeze out all the excess moisture – if this moisture is not removed, the spring rolls will explode in the fryer! Mix the dry vegetables with the noodles and season with sugar and salt, if using. Mix the dry vegetables with the noodles and season with sugar and salt, if using. Lay a spring roll wrapper out flat on a clean work surface, placed to form a diamond shape. Lay a spring roll wrapper out flat on a clean work surface, placed to form a diamond shape. Spoon 25g/1oz of the filling onto the wrapper about 2cm/¾in up from the bottom point of the diamond. Spoon 25g/1oz of the filling onto the wrapper about 2cm/¾in up from the bottom point of the diamond. Flip the bottom point of the wrapper over the filling and roll up until you reach the 3 o’clock and 9 o’clock points on the diamond wrapper shape. Fold each point in and continue rolling up. Flip the bottom point of the wrapper over the filling and roll up until you reach the 3 o’clock and 9 o’clock points on the diamond wrapper shape. Fold each point in and continue rolling up. Mix the flour with 2 tablespoons water in a small bowl. Seal the top point of the roll with the flour mixture. The roll should be 10cm/4in in length and 3cm/1¼in in diameter. Mix the flour with 2 tablespoons water in a small bowl. Seal the top point of the roll with the flour mixture. The roll should be 10cm/4in in length and 3cm/1¼in in diameter. Repeat the wrapping process with the remaining filling and wrappers. Repeat the wrapping process with the remaining filling and wrappers. Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the spring rolls, in small batches, for about 3–4 minutes or very carefully measure with a cooking thermometer until the internal temperature reaches 60C. Deep-fry the spring rolls, in small batches, for about 3–4 minutes or very carefully measure with a cooking thermometer until the internal temperature reaches 60C. Carefully remove from the oil and transfer to drain on kitchen paper. Carefully remove from the oil and transfer to drain on kitchen paper."
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} | e2c902595c5b343467a236c16da955c056e9d4804eb8f1fbfebdec401f39e6b7 | Tuna lumpia recipe
An average of 0.0 out of 5 stars from 0 ratings Often the star of the buffet table at Filipino parties, the joy of lumpia begins way before it’s even rolled. In provincial communities, the aunties gather together the night before a wedding, christening or birthday party to prepare each roll by hand for a party of at least 200. 7–8 mushrooms, chopped1 red pepper, finely chopped1 large red onion, finely chopped1 garlic clove, finely chopped100g/3½oz rocket 3–4 carrots, chopped146g/5½oz tinned tuna (in brine or water), drained30ml/1fl oz sesame oil2 medium free-range eggs, beatenSea salt and freshly ground black pepper25–30 egg spring roll wrappers45ml/1fl½ oz vegetable oil 7–8 mushrooms, chopped 1 red pepper, finely chopped 1 large red onion, finely chopped 1 garlic clove, finely chopped 100g/3½oz rocket 3–4 carrots, chopped 146g/5½oz tinned tuna (in brine or water), drained 30ml/1fl oz sesame oil 2 medium free-range eggs, beaten Sea salt and freshly ground black pepper 25–30 egg spring roll wrappers 45ml/1fl½ oz vegetable oil Method In a large pan over high heat, dry fry the mushrooms for 7–10 minutes to remove the moisture. Remove from the heat and allow to cool.Add the mushrooms, pepper, onion, garlic, rocket, carrot and tuna to a bowl. Toss together with a drizzle of sesame oil and season with salt and pepper.Add the egg to tuna mixture and stir well to coat. To make the lumpia, place a spring roll wrapper in a diamond shape in front of you. Put 1 tablespoon of tuna mix just below the halfway line. Roll the bottom of the wrap up to the middle, then fold the left and right corners to meet in the middle. Then roll the pastry to the top securing with a little water brushed on the edge if needed. You should end up with a cylindrical spring roll shape. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the lumpia for 20 minutes until golden and crisp. Enjoy as a snack with sweet and sour sauce or make a more substantial meal by serving with rice. In a large pan over high heat, dry fry the mushrooms for 7–10 minutes to remove the moisture. Remove from the heat and allow to cool. In a large pan over high heat, dry fry the mushrooms for 7–10 minutes to remove the moisture. Remove from the heat and allow to cool. Add the mushrooms, pepper, onion, garlic, rocket, carrot and tuna to a bowl. Toss together with a drizzle of sesame oil and season with salt and pepper. Add the mushrooms, pepper, onion, garlic, rocket, carrot and tuna to a bowl. Toss together with a drizzle of sesame oil and season with salt and pepper. Add the egg to tuna mixture and stir well to coat. Add the egg to tuna mixture and stir well to coat. To make the lumpia, place a spring roll wrapper in a diamond shape in front of you. Put 1 tablespoon of tuna mix just below the halfway line. Roll the bottom of the wrap up to the middle, then fold the left and right corners to meet in the middle. Then roll the pastry to the top securing with a little water brushed on the edge if needed. You should end up with a cylindrical spring roll shape. To make the lumpia, place a spring roll wrapper in a diamond shape in front of you. Put 1 tablespoon of tuna mix just below the halfway line. Roll the bottom of the wrap up to the middle, then fold the left and right corners to meet in the middle. Then roll the pastry to the top securing with a little water brushed on the edge if needed. You should end up with a cylindrical spring roll shape. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the lumpia for 20 minutes until golden and crisp. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the lumpia for 20 minutes until golden and crisp. Enjoy as a snack with sweet and sour sauce or make a more substantial meal by serving with rice. Enjoy as a snack with sweet and sour sauce or make a more substantial meal by serving with rice. Recipe tips Lumpia is normally made with pork, but I've made it with tuna. | {
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"title": "Tuna lumpia recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Often the star of the buffet table at Filipino parties, the joy of lumpia begins way before it’s even rolled. In provincial communities, the aunties gather together the night before a wedding, christening or birthday party to prepare each roll by hand for a party of at least 200. 7–8 mushrooms, chopped1 red pepper, finely chopped1 large red onion, finely chopped1 garlic clove, finely chopped100g/3½oz rocket 3–4 carrots, chopped146g/5½oz tinned tuna (in brine or water), drained30ml/1fl oz sesame oil2 medium free-range eggs, beatenSea salt and freshly ground black pepper25–30 egg spring roll wrappers45ml/1fl½ oz vegetable oil 7–8 mushrooms, chopped 1 red pepper, finely chopped 1 large red onion, finely chopped 1 garlic clove, finely chopped 100g/3½oz rocket 3–4 carrots, chopped 146g/5½oz tinned tuna (in brine or water), drained 30ml/1fl oz sesame oil 2 medium free-range eggs, beaten Sea salt and freshly ground black pepper 25–30 egg spring roll wrappers 45ml/1fl½ oz vegetable oil Method In a large pan over high heat, dry fry the mushrooms for 7–10 minutes to remove the moisture. Remove from the heat and allow to cool.Add the mushrooms, pepper, onion, garlic, rocket, carrot and tuna to a bowl. Toss together with a drizzle of sesame oil and season with salt and pepper.Add the egg to tuna mixture and stir well to coat. To make the lumpia, place a spring roll wrapper in a diamond shape in front of you. Put 1 tablespoon of tuna mix just below the halfway line. Roll the bottom of the wrap up to the middle, then fold the left and right corners to meet in the middle. Then roll the pastry to the top securing with a little water brushed on the edge if needed. You should end up with a cylindrical spring roll shape. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the lumpia for 20 minutes until golden and crisp. Enjoy as a snack with sweet and sour sauce or make a more substantial meal by serving with rice. In a large pan over high heat, dry fry the mushrooms for 7–10 minutes to remove the moisture. Remove from the heat and allow to cool. In a large pan over high heat, dry fry the mushrooms for 7–10 minutes to remove the moisture. Remove from the heat and allow to cool. Add the mushrooms, pepper, onion, garlic, rocket, carrot and tuna to a bowl. Toss together with a drizzle of sesame oil and season with salt and pepper. Add the mushrooms, pepper, onion, garlic, rocket, carrot and tuna to a bowl. Toss together with a drizzle of sesame oil and season with salt and pepper. Add the egg to tuna mixture and stir well to coat. Add the egg to tuna mixture and stir well to coat. To make the lumpia, place a spring roll wrapper in a diamond shape in front of you. Put 1 tablespoon of tuna mix just below the halfway line. Roll the bottom of the wrap up to the middle, then fold the left and right corners to meet in the middle. Then roll the pastry to the top securing with a little water brushed on the edge if needed. You should end up with a cylindrical spring roll shape. To make the lumpia, place a spring roll wrapper in a diamond shape in front of you. Put 1 tablespoon of tuna mix just below the halfway line. Roll the bottom of the wrap up to the middle, then fold the left and right corners to meet in the middle. Then roll the pastry to the top securing with a little water brushed on the edge if needed. You should end up with a cylindrical spring roll shape. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the lumpia for 20 minutes until golden and crisp. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the lumpia for 20 minutes until golden and crisp. Enjoy as a snack with sweet and sour sauce or make a more substantial meal by serving with rice. Enjoy as a snack with sweet and sour sauce or make a more substantial meal by serving with rice. Recipe tips Lumpia is normally made with pork, but I've made it with tuna."
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} | 5fe5330fcdc619064dae0842e0535ea30ecd5a4c3f505f9cf79d55a5ca2ca642 | Posh chicken nuggets recipe
Posh chicken nuggets with kimchi mayo An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/posh_chicken_nuggets_38252_16x9.jpg Deep-fried chicken balls coated in sesame and nigella seeds take chicken nuggets to a whole new level! Plus, they are gluten free. Homemade mayo with kimchi makes the perfect dip. For this recipe you will need a deep-fat fryer or a cooking thermometer. 3 tbsp sesame seeds1 tbsp nigella seeds 3 tbsp sesame seeds 1 tbsp nigella seeds 1 skinless chicken breast, cut into small chunks¼ tsp fine sea salt, plus extra for sprinkling1½ tbsp double cream1 free-range egg yolk1 litre/1¾ pint sunflower oil, for frying, plus a little extra for greasing handsground black pepperpinch paprika, to garnish (optional) 1 skinless chicken breast, cut into small chunks ¼ tsp fine sea salt, plus extra for sprinkling 1½ tbsp double cream 1 free-range egg yolk 1 litre/1¾ pint sunflower oil, for frying, plus a little extra for greasing hands ground black pepper pinch paprika, to garnish (optional) 3 tbsp kimchi from a jar1 free-range egg yolk½ tsp caster sugar100ml/3½fl oz sunflower oil 3 tbsp kimchi from a jar 1 free-range egg yolk ½ tsp caster sugar 100ml/3½fl oz sunflower oil Method To make the coating, mix the seeds in a shallow bowl. To make the chicken nuggets, put the chicken breast pieces and salt in a food processor and pulse a couple of times. Add the cream, egg yolk and a little ground black pepper and blitz on the pulse setting to a thick, chunky purée.Remove the blade and roll the chicken mixture into 8–10 small balls using lightly oiled hands. Roll the balls in the mixed seeds until lightly coated, put on a plate and set aside.Heat the oil to 180C in a large, wide saucepan or deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not overheat and do not leave unattended.) To make the kimchi mayonnaise, put the kimchi in a small blender and add the egg yolk and sugar. Blend to a purée and, with the motor running, add the oil in a thin, steady stream until it is all incorporated and the mayonnaise is thickened. Spoon into a serving dish.Fry the chicken balls for 4–5 minutes, turning regularly until cooked throughout and golden brown. (The balls should be piping hot through to the centre with no pinkness remaining – if you have a digital probe, check they reach 75C in the middle.) Drain on kitchen paper, then divide between two bowls lined with baking paper and serve with the kimchi mayo for dipping. Garnish with a sprinkling of salt and paprika, if using. To make the coating, mix the seeds in a shallow bowl. To make the coating, mix the seeds in a shallow bowl. To make the chicken nuggets, put the chicken breast pieces and salt in a food processor and pulse a couple of times. Add the cream, egg yolk and a little ground black pepper and blitz on the pulse setting to a thick, chunky purée. To make the chicken nuggets, put the chicken breast pieces and salt in a food processor and pulse a couple of times. Add the cream, egg yolk and a little ground black pepper and blitz on the pulse setting to a thick, chunky purée. Remove the blade and roll the chicken mixture into 8–10 small balls using lightly oiled hands. Roll the balls in the mixed seeds until lightly coated, put on a plate and set aside. Remove the blade and roll the chicken mixture into 8–10 small balls using lightly oiled hands. Roll the balls in the mixed seeds until lightly coated, put on a plate and set aside. Heat the oil to 180C in a large, wide saucepan or deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not overheat and do not leave unattended.) Heat the oil to 180C in a large, wide saucepan or deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not overheat and do not leave unattended.) To make the kimchi mayonnaise, put the kimchi in a small blender and add the egg yolk and sugar. Blend to a purée and, with the motor running, add the oil in a thin, steady stream until it is all incorporated and the mayonnaise is thickened. Spoon into a serving dish. To make the kimchi mayonnaise, put the kimchi in a small blender and add the egg yolk and sugar. Blend to a purée and, with the motor running, add the oil in a thin, steady stream until it is all incorporated and the mayonnaise is thickened. Spoon into a serving dish. Fry the chicken balls for 4–5 minutes, turning regularly until cooked throughout and golden brown. (The balls should be piping hot through to the centre with no pinkness remaining – if you have a digital probe, check they reach 75C in the middle.) Fry the chicken balls for 4–5 minutes, turning regularly until cooked throughout and golden brown. (The balls should be piping hot through to the centre with no pinkness remaining – if you have a digital probe, check they reach 75C in the middle.) Drain on kitchen paper, then divide between two bowls lined with baking paper and serve with the kimchi mayo for dipping. Garnish with a sprinkling of salt and paprika, if using. Drain on kitchen paper, then divide between two bowls lined with baking paper and serve with the kimchi mayo for dipping. Garnish with a sprinkling of salt and paprika, if using. | {
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"content": "Posh chicken nuggets with kimchi mayo An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/posh_chicken_nuggets_38252_16x9.jpg Deep-fried chicken balls coated in sesame and nigella seeds take chicken nuggets to a whole new level! Plus, they are gluten free. Homemade mayo with kimchi makes the perfect dip. For this recipe you will need a deep-fat fryer or a cooking thermometer. 3 tbsp sesame seeds1 tbsp nigella seeds 3 tbsp sesame seeds 1 tbsp nigella seeds 1 skinless chicken breast, cut into small chunks¼ tsp fine sea salt, plus extra for sprinkling1½ tbsp double cream1 free-range egg yolk1 litre/1¾ pint sunflower oil, for frying, plus a little extra for greasing handsground black pepperpinch paprika, to garnish (optional) 1 skinless chicken breast, cut into small chunks ¼ tsp fine sea salt, plus extra for sprinkling 1½ tbsp double cream 1 free-range egg yolk 1 litre/1¾ pint sunflower oil, for frying, plus a little extra for greasing hands ground black pepper pinch paprika, to garnish (optional) 3 tbsp kimchi from a jar1 free-range egg yolk½ tsp caster sugar100ml/3½fl oz sunflower oil 3 tbsp kimchi from a jar 1 free-range egg yolk ½ tsp caster sugar 100ml/3½fl oz sunflower oil Method To make the coating, mix the seeds in a shallow bowl. To make the chicken nuggets, put the chicken breast pieces and salt in a food processor and pulse a couple of times. Add the cream, egg yolk and a little ground black pepper and blitz on the pulse setting to a thick, chunky purée.Remove the blade and roll the chicken mixture into 8–10 small balls using lightly oiled hands. Roll the balls in the mixed seeds until lightly coated, put on a plate and set aside.Heat the oil to 180C in a large, wide saucepan or deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not overheat and do not leave unattended.) To make the kimchi mayonnaise, put the kimchi in a small blender and add the egg yolk and sugar. Blend to a purée and, with the motor running, add the oil in a thin, steady stream until it is all incorporated and the mayonnaise is thickened. Spoon into a serving dish.Fry the chicken balls for 4–5 minutes, turning regularly until cooked throughout and golden brown. (The balls should be piping hot through to the centre with no pinkness remaining – if you have a digital probe, check they reach 75C in the middle.) Drain on kitchen paper, then divide between two bowls lined with baking paper and serve with the kimchi mayo for dipping. Garnish with a sprinkling of salt and paprika, if using. To make the coating, mix the seeds in a shallow bowl. To make the coating, mix the seeds in a shallow bowl. To make the chicken nuggets, put the chicken breast pieces and salt in a food processor and pulse a couple of times. Add the cream, egg yolk and a little ground black pepper and blitz on the pulse setting to a thick, chunky purée. To make the chicken nuggets, put the chicken breast pieces and salt in a food processor and pulse a couple of times. Add the cream, egg yolk and a little ground black pepper and blitz on the pulse setting to a thick, chunky purée. Remove the blade and roll the chicken mixture into 8–10 small balls using lightly oiled hands. Roll the balls in the mixed seeds until lightly coated, put on a plate and set aside. Remove the blade and roll the chicken mixture into 8–10 small balls using lightly oiled hands. Roll the balls in the mixed seeds until lightly coated, put on a plate and set aside. Heat the oil to 180C in a large, wide saucepan or deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not overheat and do not leave unattended.) Heat the oil to 180C in a large, wide saucepan or deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not overheat and do not leave unattended.) To make the kimchi mayonnaise, put the kimchi in a small blender and add the egg yolk and sugar. Blend to a purée and, with the motor running, add the oil in a thin, steady stream until it is all incorporated and the mayonnaise is thickened. Spoon into a serving dish. To make the kimchi mayonnaise, put the kimchi in a small blender and add the egg yolk and sugar. Blend to a purée and, with the motor running, add the oil in a thin, steady stream until it is all incorporated and the mayonnaise is thickened. Spoon into a serving dish. Fry the chicken balls for 4–5 minutes, turning regularly until cooked throughout and golden brown. (The balls should be piping hot through to the centre with no pinkness remaining – if you have a digital probe, check they reach 75C in the middle.) Fry the chicken balls for 4–5 minutes, turning regularly until cooked throughout and golden brown. (The balls should be piping hot through to the centre with no pinkness remaining – if you have a digital probe, check they reach 75C in the middle.) Drain on kitchen paper, then divide between two bowls lined with baking paper and serve with the kimchi mayo for dipping. Garnish with a sprinkling of salt and paprika, if using. Drain on kitchen paper, then divide between two bowls lined with baking paper and serve with the kimchi mayo for dipping. Garnish with a sprinkling of salt and paprika, if using."
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} | ec3ac289b97be03f619775ab1843638e07c1fcc9b56c9ac88d88e4b40c9832ec | Butter chicken spheres recipe
To make the filling, heat the oil in a pan over a medium heat, then add the cinnamon, cardamom and cloves and cook for about 30 seconds, until sizzling. Add the onion and sauté for 7 minutes until golden, then add the ginger and garlic paste and chilli and sauté for 1 minute. Next, add the chicken mince and mix well, breaking down the bigger clumps of mince with a wooden spoon. Once fully cooked and evenly broken down, add the ground spices, salt and peas, and let this cook for 10 minutes. Squeeze over the lemon and stir through the chopped coriander. Leave to cool. Remove the whole spices before using the mix. Meanwhile, to make the mash, boil the potatoes whole in their skins for about 30 minutes until cooked through. Once cool enough to handle, grate them into a bowl (leaving the skins behind) and add the milk and seasoning.Mash the potato mixture then beat until smooth.To make the spheres, roll out 1 tablespoon of the mash between two sheets of cling film to create a flat surface the size of a postcard. Peel away the top layer of cling film and place 3 tablespoons of chicken filling on the potato. Now bring up each corner of the cling film and twist into a ball shape. Continue in the same fashion until all the mixture has been used up. Refrigerate the cling filmed balls for an hour to rest and set.Meanwhile, to make the sauce, heat the ghee in a pan over a low-medium heat until fully melted, then add the whole spices and let them fizz for about 45 seconds. Add the ginger and garlic paste and chilli, stirring for a minute to make sure it doesn't catch. Add the tomato purée followed by the ground coriander, cumin, turmeric and chilli powder. Cook for 1 minute then add 50ml/2fl oz water and the blended tomatoes. Now add the garam masala and rub the fenugreek leaves between your palms over the sauce. Simmer for about 12 minutes until the oil floats to the top.Remove the whole spices and blend the sauce until smooth. Season with salt, add the sugar, cream and lemon juice and stir continuously until the sauce is smooth. Taste and adjust the seasoning. Finish by adding the butter to achieve shine and a luxuriously smooth texture.Prepare your breadcrumbing station. Put the flour, beaten egg and breadcrumbs in three separate bowls and carefully unwrap the balls from the clingfilm. Roll each sphere first in the flour, then the egg and then the breadcrumbs, ensuring an even coating of each. Once they are all coated, leave them to chill in the fridge for a further 30 minutes. Heat enough vegetable oil to come halfway up the sides of a large, heavy-based saucepan or deep-fat fryer. Heat to 180°C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the spheres in batches for 2–3 minutes, turning a few times to ensure even browning. Remove to kitchen paper to drain. If frying in advance, keep them warm in a low oven.To serve, heat the makhani sauce, spoon about 2 tablespoons onto the middle of each plate and carefully place a sphere on top. Garnish with micro herbs. To make the filling, heat the oil in a pan over a medium heat, then add the cinnamon, cardamom and cloves and cook for about 30 seconds, until sizzling. To make the filling, heat the oil in a pan over a medium heat, then add the cinnamon, cardamom and cloves and cook for about 30 seconds, until sizzling. Add the onion and sauté for 7 minutes until golden, then add the ginger and garlic paste and chilli and sauté for 1 minute. Add the onion and sauté for 7 minutes until golden, then add the ginger and garlic paste and chilli and sauté for 1 minute. Next, add the chicken mince and mix well, breaking down the bigger clumps of mince with a wooden spoon. Once fully cooked and evenly broken down, add the ground spices, salt and peas, and let this cook for 10 minutes. Squeeze over the lemon and stir through the chopped coriander. Leave to cool. Remove the whole spices before using the mix. Next, add the chicken mince and mix well, breaking down the bigger clumps of mince with a wooden spoon. Once fully cooked and evenly broken down, add the ground spices, salt and peas, and let this cook for 10 minutes. Squeeze over the lemon and stir through the chopped coriander. Leave to cool. Remove the whole spices before using the mix. Meanwhile, to make the mash, boil the potatoes whole in their skins for about 30 minutes until cooked through. Once cool enough to handle, grate them into a bowl (leaving the skins behind) and add the milk and seasoning. Meanwhile, to make the mash, boil the potatoes whole in their skins for about 30 minutes until cooked through. Once cool enough to handle, grate them into a bowl (leaving the skins behind) and add the milk and seasoning. Mash the potato mixture then beat until smooth. Mash the potato mixture then beat until smooth. To make the spheres, roll out 1 tablespoon of the mash between two sheets of cling film to create a flat surface the size of a postcard. Peel away the top layer of cling film and place 3 tablespoons of chicken filling on the potato. Now bring up each corner of the cling film and twist into a ball shape. Continue in the same fashion until all the mixture has been used up. Refrigerate the cling filmed balls for an hour to rest and set. To make the spheres, roll out 1 tablespoon of the mash between two sheets of cling film to create a flat surface the size of a postcard. Peel away the top layer of cling film and place 3 tablespoons of chicken filling on the potato. Now bring up each corner of the cling film and twist into a ball shape. Continue in the same fashion until all the mixture has been used up. Refrigerate the cling filmed balls for an hour to rest and set. Meanwhile, to make the sauce, heat the ghee in a pan over a low-medium heat until fully melted, then add the whole spices and let them fizz for about 45 seconds. Meanwhile, to make the sauce, heat the ghee in a pan over a low-medium heat until fully melted, then add the whole spices and let them fizz for about 45 seconds. Add the ginger and garlic paste and chilli, stirring for a minute to make sure it doesn't catch. Add the ginger and garlic paste and chilli, stirring for a minute to make sure it doesn't catch. Add the tomato purée followed by the ground coriander, cumin, turmeric and chilli powder. Cook for 1 minute then add 50ml/2fl oz water and the blended tomatoes. Add the tomato purée followed by the ground coriander, cumin, turmeric and chilli powder. Cook for 1 minute then add 50ml/2fl oz water and the blended tomatoes. Now add the garam masala and rub the fenugreek leaves between your palms over the sauce. Simmer for about 12 minutes until the oil floats to the top. Now add the garam masala and rub the fenugreek leaves between your palms over the sauce. Simmer for about 12 minutes until the oil floats to the top. Remove the whole spices and blend the sauce until smooth. Season with salt, add the sugar, cream and lemon juice and stir continuously until the sauce is smooth. Taste and adjust the seasoning. Finish by adding the butter to achieve shine and a luxuriously smooth texture. Remove the whole spices and blend the sauce until smooth. Season with salt, add the sugar, cream and lemon juice and stir continuously until the sauce is smooth. Taste and adjust the seasoning. Finish by adding the butter to achieve shine and a luxuriously smooth texture. Prepare your breadcrumbing station. Put the flour, beaten egg and breadcrumbs in three separate bowls and carefully unwrap the balls from the clingfilm. Roll each sphere first in the flour, then the egg and then the breadcrumbs, ensuring an even coating of each. Once they are all coated, leave them to chill in the fridge for a further 30 minutes. Prepare your breadcrumbing station. Put the flour, beaten egg and breadcrumbs in three separate bowls and carefully unwrap the balls from the clingfilm. Roll each sphere first in the flour, then the egg and then the breadcrumbs, ensuring an even coating of each. Once they are all coated, leave them to chill in the fridge for a further 30 minutes. Heat enough vegetable oil to come halfway up the sides of a large, heavy-based saucepan or deep-fat fryer. Heat to 180°C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the spheres in batches for 2–3 minutes, turning a few times to ensure even browning. Remove to kitchen paper to drain. If frying in advance, keep them warm in a low oven. Heat enough vegetable oil to come halfway up the sides of a large, heavy-based saucepan or deep-fat fryer. Heat to 180°C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the spheres in batches for 2–3 minutes, turning a few times to ensure even browning. Remove to kitchen paper to drain. If frying in advance, keep them warm in a low oven. To serve, heat the makhani sauce, spoon about 2 tablespoons onto the middle of each plate and carefully place a sphere on top. Garnish with micro herbs. To serve, heat the makhani sauce, spoon about 2 tablespoons onto the middle of each plate and carefully place a sphere on top. Garnish with micro herbs. | {
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"content": "To make the filling, heat the oil in a pan over a medium heat, then add the cinnamon, cardamom and cloves and cook for about 30 seconds, until sizzling. Add the onion and sauté for 7 minutes until golden, then add the ginger and garlic paste and chilli and sauté for 1 minute. Next, add the chicken mince and mix well, breaking down the bigger clumps of mince with a wooden spoon. Once fully cooked and evenly broken down, add the ground spices, salt and peas, and let this cook for 10 minutes. Squeeze over the lemon and stir through the chopped coriander. Leave to cool. Remove the whole spices before using the mix. Meanwhile, to make the mash, boil the potatoes whole in their skins for about 30 minutes until cooked through. Once cool enough to handle, grate them into a bowl (leaving the skins behind) and add the milk and seasoning.Mash the potato mixture then beat until smooth.To make the spheres, roll out 1 tablespoon of the mash between two sheets of cling film to create a flat surface the size of a postcard. Peel away the top layer of cling film and place 3 tablespoons of chicken filling on the potato. Now bring up each corner of the cling film and twist into a ball shape. Continue in the same fashion until all the mixture has been used up. Refrigerate the cling filmed balls for an hour to rest and set.Meanwhile, to make the sauce, heat the ghee in a pan over a low-medium heat until fully melted, then add the whole spices and let them fizz for about 45 seconds. Add the ginger and garlic paste and chilli, stirring for a minute to make sure it doesn't catch. Add the tomato purée followed by the ground coriander, cumin, turmeric and chilli powder. Cook for 1 minute then add 50ml/2fl oz water and the blended tomatoes. Now add the garam masala and rub the fenugreek leaves between your palms over the sauce. Simmer for about 12 minutes until the oil floats to the top.Remove the whole spices and blend the sauce until smooth. Season with salt, add the sugar, cream and lemon juice and stir continuously until the sauce is smooth. Taste and adjust the seasoning. Finish by adding the butter to achieve shine and a luxuriously smooth texture.Prepare your breadcrumbing station. Put the flour, beaten egg and breadcrumbs in three separate bowls and carefully unwrap the balls from the clingfilm. Roll each sphere first in the flour, then the egg and then the breadcrumbs, ensuring an even coating of each. Once they are all coated, leave them to chill in the fridge for a further 30 minutes. Heat enough vegetable oil to come halfway up the sides of a large, heavy-based saucepan or deep-fat fryer. Heat to 180°C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the spheres in batches for 2–3 minutes, turning a few times to ensure even browning. Remove to kitchen paper to drain. If frying in advance, keep them warm in a low oven.To serve, heat the makhani sauce, spoon about 2 tablespoons onto the middle of each plate and carefully place a sphere on top. Garnish with micro herbs. To make the filling, heat the oil in a pan over a medium heat, then add the cinnamon, cardamom and cloves and cook for about 30 seconds, until sizzling. To make the filling, heat the oil in a pan over a medium heat, then add the cinnamon, cardamom and cloves and cook for about 30 seconds, until sizzling. Add the onion and sauté for 7 minutes until golden, then add the ginger and garlic paste and chilli and sauté for 1 minute. Add the onion and sauté for 7 minutes until golden, then add the ginger and garlic paste and chilli and sauté for 1 minute. Next, add the chicken mince and mix well, breaking down the bigger clumps of mince with a wooden spoon. Once fully cooked and evenly broken down, add the ground spices, salt and peas, and let this cook for 10 minutes. Squeeze over the lemon and stir through the chopped coriander. Leave to cool. Remove the whole spices before using the mix. Next, add the chicken mince and mix well, breaking down the bigger clumps of mince with a wooden spoon. Once fully cooked and evenly broken down, add the ground spices, salt and peas, and let this cook for 10 minutes. Squeeze over the lemon and stir through the chopped coriander. Leave to cool. Remove the whole spices before using the mix. Meanwhile, to make the mash, boil the potatoes whole in their skins for about 30 minutes until cooked through. Once cool enough to handle, grate them into a bowl (leaving the skins behind) and add the milk and seasoning. Meanwhile, to make the mash, boil the potatoes whole in their skins for about 30 minutes until cooked through. Once cool enough to handle, grate them into a bowl (leaving the skins behind) and add the milk and seasoning. Mash the potato mixture then beat until smooth. Mash the potato mixture then beat until smooth. To make the spheres, roll out 1 tablespoon of the mash between two sheets of cling film to create a flat surface the size of a postcard. Peel away the top layer of cling film and place 3 tablespoons of chicken filling on the potato. Now bring up each corner of the cling film and twist into a ball shape. Continue in the same fashion until all the mixture has been used up. Refrigerate the cling filmed balls for an hour to rest and set. To make the spheres, roll out 1 tablespoon of the mash between two sheets of cling film to create a flat surface the size of a postcard. Peel away the top layer of cling film and place 3 tablespoons of chicken filling on the potato. Now bring up each corner of the cling film and twist into a ball shape. Continue in the same fashion until all the mixture has been used up. Refrigerate the cling filmed balls for an hour to rest and set. Meanwhile, to make the sauce, heat the ghee in a pan over a low-medium heat until fully melted, then add the whole spices and let them fizz for about 45 seconds. Meanwhile, to make the sauce, heat the ghee in a pan over a low-medium heat until fully melted, then add the whole spices and let them fizz for about 45 seconds. Add the ginger and garlic paste and chilli, stirring for a minute to make sure it doesn't catch. Add the ginger and garlic paste and chilli, stirring for a minute to make sure it doesn't catch. Add the tomato purée followed by the ground coriander, cumin, turmeric and chilli powder. Cook for 1 minute then add 50ml/2fl oz water and the blended tomatoes. Add the tomato purée followed by the ground coriander, cumin, turmeric and chilli powder. Cook for 1 minute then add 50ml/2fl oz water and the blended tomatoes. Now add the garam masala and rub the fenugreek leaves between your palms over the sauce. Simmer for about 12 minutes until the oil floats to the top. Now add the garam masala and rub the fenugreek leaves between your palms over the sauce. Simmer for about 12 minutes until the oil floats to the top. Remove the whole spices and blend the sauce until smooth. Season with salt, add the sugar, cream and lemon juice and stir continuously until the sauce is smooth. Taste and adjust the seasoning. Finish by adding the butter to achieve shine and a luxuriously smooth texture. Remove the whole spices and blend the sauce until smooth. Season with salt, add the sugar, cream and lemon juice and stir continuously until the sauce is smooth. Taste and adjust the seasoning. Finish by adding the butter to achieve shine and a luxuriously smooth texture. Prepare your breadcrumbing station. Put the flour, beaten egg and breadcrumbs in three separate bowls and carefully unwrap the balls from the clingfilm. Roll each sphere first in the flour, then the egg and then the breadcrumbs, ensuring an even coating of each. Once they are all coated, leave them to chill in the fridge for a further 30 minutes. Prepare your breadcrumbing station. Put the flour, beaten egg and breadcrumbs in three separate bowls and carefully unwrap the balls from the clingfilm. Roll each sphere first in the flour, then the egg and then the breadcrumbs, ensuring an even coating of each. Once they are all coated, leave them to chill in the fridge for a further 30 minutes. Heat enough vegetable oil to come halfway up the sides of a large, heavy-based saucepan or deep-fat fryer. Heat to 180°C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the spheres in batches for 2–3 minutes, turning a few times to ensure even browning. Remove to kitchen paper to drain. If frying in advance, keep them warm in a low oven. Heat enough vegetable oil to come halfway up the sides of a large, heavy-based saucepan or deep-fat fryer. Heat to 180°C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the spheres in batches for 2–3 minutes, turning a few times to ensure even browning. Remove to kitchen paper to drain. If frying in advance, keep them warm in a low oven. To serve, heat the makhani sauce, spoon about 2 tablespoons onto the middle of each plate and carefully place a sphere on top. Garnish with micro herbs. To serve, heat the makhani sauce, spoon about 2 tablespoons onto the middle of each plate and carefully place a sphere on top. Garnish with micro herbs."
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} | 30e8432d8d4700c6a5967272405f65c813cd1d6bc30a16b52961ecc9c9ce4e99 | Cannelloni sausage rolls with spicy tomato dip recipe
An average of 3.0 out of 5 stars from 2 ratings A happy hybrid: the ever-popular party snack sheds its pastry and gets an Italian-style filling in these cannelloni sausage rolls, served with a spicy tomato dip. olive oil, for greasing12 dried cannelloni 400g/14oz chicken mince100g/3½oz hard mozzarella, finely diced1 tbsp dried oregano 1 tsp hot paprika 1 garlic clove, grated 2 tbsp red pesto1 tbsp tomato purée 40g/1½oz dried or fresh breadcrumbs 80g/2¾oz pecorino, gratedsalt and freshly ground black pepper olive oil, for greasing 12 dried cannelloni 400g/14oz chicken mince 100g/3½oz hard mozzarella, finely diced 1 tbsp dried oregano 1 tsp hot paprika 1 garlic clove, grated 2 tbsp red pesto 1 tbsp tomato purée 40g/1½oz dried or fresh breadcrumbs 80g/2¾oz pecorino, grated salt and freshly ground black pepper 1 tbsp olive oil1 onion, finely diced2 tsp dried chilli flakes2 garlic cloves, crushed400g tin chopped tomatoes1 tsp white sugar 1 tsp dried oregano ½ bunch fresh basil, roughly choppedsalt and freshly ground black pepper 1 tbsp olive oil 1 onion, finely diced 2 tsp dried chilli flakes 2 garlic cloves, crushed 400g tin chopped tomatoes 1 tsp white sugar 1 tsp dried oregano ½ bunch fresh basil, roughly chopped salt and freshly ground black pepper Method Bring a large saucepan of salted water to the boil. Preheat the oven to 220C/200C Fan/Gas 7 and oil a baking tray.Boil the cannelloni for 4 minutes until very al dente (you want the cannelloni to hold their shape). Drain and refresh by running briefly under cold water, then drain well and set aside.Mix the chicken mince with the mozzarella, oregano, paprika, garlic, pesto, tomato purée and breadcrumbs. Season with salt and pepper and place into a piping bag. Pipe the chicken mixture into the cannelloni tubes. Lay the cannelloni on the oiled baking tray, top with the grated pecorino and bake for 20 minutes, until the chicken is cooked through and the rolls are crisped and lightly coloured.Meanwhile, make the spicy tomato dip. Heat the olive oil in a saucepan over a medium heat. Add the onion and chilli flakes and fry for 5 minutes until softened, stirring occasionally. Add the garlic and fry for another minute. Add the tomatoes and sugar, stir and leave to simmer for 20 minutes until thick and reduced. Season with salt and pepper to taste and stir through the oregano and half of the basil. Remove the cannelloni from the oven and leave to rest for 5 minutes. Slice each cannelloni in half, place on a serving plate and garnish with the reserved chopped basil. Serve the spicy tomato dip in a small bowl. Bring a large saucepan of salted water to the boil. Preheat the oven to 220C/200C Fan/Gas 7 and oil a baking tray. Bring a large saucepan of salted water to the boil. Preheat the oven to 220C/200C Fan/Gas 7 and oil a baking tray. Boil the cannelloni for 4 minutes until very al dente (you want the cannelloni to hold their shape). Drain and refresh by running briefly under cold water, then drain well and set aside. Boil the cannelloni for 4 minutes until very al dente (you want the cannelloni to hold their shape). Drain and refresh by running briefly under cold water, then drain well and set aside. Mix the chicken mince with the mozzarella, oregano, paprika, garlic, pesto, tomato purée and breadcrumbs. Season with salt and pepper and place into a piping bag. Mix the chicken mince with the mozzarella, oregano, paprika, garlic, pesto, tomato purée and breadcrumbs. Season with salt and pepper and place into a piping bag. Pipe the chicken mixture into the cannelloni tubes. Lay the cannelloni on the oiled baking tray, top with the grated pecorino and bake for 20 minutes, until the chicken is cooked through and the rolls are crisped and lightly coloured. Pipe the chicken mixture into the cannelloni tubes. Lay the cannelloni on the oiled baking tray, top with the grated pecorino and bake for 20 minutes, until the chicken is cooked through and the rolls are crisped and lightly coloured. Meanwhile, make the spicy tomato dip. Heat the olive oil in a saucepan over a medium heat. Add the onion and chilli flakes and fry for 5 minutes until softened, stirring occasionally. Add the garlic and fry for another minute. Add the tomatoes and sugar, stir and leave to simmer for 20 minutes until thick and reduced. Season with salt and pepper to taste and stir through the oregano and half of the basil. Meanwhile, make the spicy tomato dip. Heat the olive oil in a saucepan over a medium heat. Add the onion and chilli flakes and fry for 5 minutes until softened, stirring occasionally. Add the garlic and fry for another minute. Add the tomatoes and sugar, stir and leave to simmer for 20 minutes until thick and reduced. Season with salt and pepper to taste and stir through the oregano and half of the basil. Remove the cannelloni from the oven and leave to rest for 5 minutes. Remove the cannelloni from the oven and leave to rest for 5 minutes. Slice each cannelloni in half, place on a serving plate and garnish with the reserved chopped basil. Serve the spicy tomato dip in a small bowl. Slice each cannelloni in half, place on a serving plate and garnish with the reserved chopped basil. Serve the spicy tomato dip in a small bowl. Recipe tips Instead of chicken mince you could use turkey or pork mince. | {
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"title": "Cannelloni sausage rolls with spicy tomato dip recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings A happy hybrid: the ever-popular party snack sheds its pastry and gets an Italian-style filling in these cannelloni sausage rolls, served with a spicy tomato dip. olive oil, for greasing12 dried cannelloni 400g/14oz chicken mince100g/3½oz hard mozzarella, finely diced1 tbsp dried oregano 1 tsp hot paprika 1 garlic clove, grated 2 tbsp red pesto1 tbsp tomato purée 40g/1½oz dried or fresh breadcrumbs 80g/2¾oz pecorino, gratedsalt and freshly ground black pepper olive oil, for greasing 12 dried cannelloni 400g/14oz chicken mince 100g/3½oz hard mozzarella, finely diced 1 tbsp dried oregano 1 tsp hot paprika 1 garlic clove, grated 2 tbsp red pesto 1 tbsp tomato purée 40g/1½oz dried or fresh breadcrumbs 80g/2¾oz pecorino, grated salt and freshly ground black pepper 1 tbsp olive oil1 onion, finely diced2 tsp dried chilli flakes2 garlic cloves, crushed400g tin chopped tomatoes1 tsp white sugar 1 tsp dried oregano ½ bunch fresh basil, roughly choppedsalt and freshly ground black pepper 1 tbsp olive oil 1 onion, finely diced 2 tsp dried chilli flakes 2 garlic cloves, crushed 400g tin chopped tomatoes 1 tsp white sugar 1 tsp dried oregano ½ bunch fresh basil, roughly chopped salt and freshly ground black pepper Method Bring a large saucepan of salted water to the boil. Preheat the oven to 220C/200C Fan/Gas 7 and oil a baking tray.Boil the cannelloni for 4 minutes until very al dente (you want the cannelloni to hold their shape). Drain and refresh by running briefly under cold water, then drain well and set aside.Mix the chicken mince with the mozzarella, oregano, paprika, garlic, pesto, tomato purée and breadcrumbs. Season with salt and pepper and place into a piping bag. Pipe the chicken mixture into the cannelloni tubes. Lay the cannelloni on the oiled baking tray, top with the grated pecorino and bake for 20 minutes, until the chicken is cooked through and the rolls are crisped and lightly coloured.Meanwhile, make the spicy tomato dip. Heat the olive oil in a saucepan over a medium heat. Add the onion and chilli flakes and fry for 5 minutes until softened, stirring occasionally. Add the garlic and fry for another minute. Add the tomatoes and sugar, stir and leave to simmer for 20 minutes until thick and reduced. Season with salt and pepper to taste and stir through the oregano and half of the basil. Remove the cannelloni from the oven and leave to rest for 5 minutes. Slice each cannelloni in half, place on a serving plate and garnish with the reserved chopped basil. Serve the spicy tomato dip in a small bowl. Bring a large saucepan of salted water to the boil. Preheat the oven to 220C/200C Fan/Gas 7 and oil a baking tray. Bring a large saucepan of salted water to the boil. Preheat the oven to 220C/200C Fan/Gas 7 and oil a baking tray. Boil the cannelloni for 4 minutes until very al dente (you want the cannelloni to hold their shape). Drain and refresh by running briefly under cold water, then drain well and set aside. Boil the cannelloni for 4 minutes until very al dente (you want the cannelloni to hold their shape). Drain and refresh by running briefly under cold water, then drain well and set aside. Mix the chicken mince with the mozzarella, oregano, paprika, garlic, pesto, tomato purée and breadcrumbs. Season with salt and pepper and place into a piping bag. Mix the chicken mince with the mozzarella, oregano, paprika, garlic, pesto, tomato purée and breadcrumbs. Season with salt and pepper and place into a piping bag. Pipe the chicken mixture into the cannelloni tubes. Lay the cannelloni on the oiled baking tray, top with the grated pecorino and bake for 20 minutes, until the chicken is cooked through and the rolls are crisped and lightly coloured. Pipe the chicken mixture into the cannelloni tubes. Lay the cannelloni on the oiled baking tray, top with the grated pecorino and bake for 20 minutes, until the chicken is cooked through and the rolls are crisped and lightly coloured. Meanwhile, make the spicy tomato dip. Heat the olive oil in a saucepan over a medium heat. Add the onion and chilli flakes and fry for 5 minutes until softened, stirring occasionally. Add the garlic and fry for another minute. Add the tomatoes and sugar, stir and leave to simmer for 20 minutes until thick and reduced. Season with salt and pepper to taste and stir through the oregano and half of the basil. Meanwhile, make the spicy tomato dip. Heat the olive oil in a saucepan over a medium heat. Add the onion and chilli flakes and fry for 5 minutes until softened, stirring occasionally. Add the garlic and fry for another minute. Add the tomatoes and sugar, stir and leave to simmer for 20 minutes until thick and reduced. Season with salt and pepper to taste and stir through the oregano and half of the basil. Remove the cannelloni from the oven and leave to rest for 5 minutes. Remove the cannelloni from the oven and leave to rest for 5 minutes. Slice each cannelloni in half, place on a serving plate and garnish with the reserved chopped basil. Serve the spicy tomato dip in a small bowl. Slice each cannelloni in half, place on a serving plate and garnish with the reserved chopped basil. Serve the spicy tomato dip in a small bowl. Recipe tips Instead of chicken mince you could use turkey or pork mince."
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"$oid": "68bad142eb3bdbfd0cc00b44"
} | d9ec5b8c01a9749a0c8ed34158e638412e6db9112d78d61697a08bbff9bb6786 | Vegetable noodle soup bowl recipe
An average of 4.3 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_noodle_soup_97669_16x9.jpg Super healthy and light, this soup is packed with goodness and is ideal for a light lunch or as a first course. 1.8 litres/3¼ pints vegetable stock 5cm/2in fresh root ginger, peeled and grated 1 red chilli, seeds removed and finely chopped 6 spring onions, sliced 1½ tsp Chinese five-spice powder 1 tbsp light muscovado sugar 1 tbsp sweet chilli sauce 1 tbsp soy sauce 150g/5½oz shiitake mushrooms, sliced 50g/1¾oz fine egg noodles 1 bok choi, sliced ½ small lime, juice only salt and freshly ground black peppersmall bunch coriander, chopped, to garnish 1.8 litres/3¼ pints vegetable stock 5cm/2in fresh root ginger, peeled and grated 1 red chilli, seeds removed and finely chopped 6 spring onions, sliced 1½ tsp Chinese five-spice powder 1 tbsp light muscovado sugar 1 tbsp sweet chilli sauce 1 tbsp soy sauce 150g/5½oz shiitake mushrooms, sliced 50g/1¾oz fine egg noodles 1 bok choi, sliced ½ small lime, juice only salt and freshly ground black pepper small bunch coriander, chopped, to garnish Method Pour the stock into a large saucepan and bring to the boil.Add the ginger, chilli, spring onions, Chinese five-spice powder, sugar, sweet chilli sauce and soy sauce, reduce the heat and simmer gently for 5 minutes.Add the mushrooms and noodles and simmer for 3–4 minutes until the noodles are cooked. Stir in the bok choi and lime juice and season with salt and pepper, if needed. Simmer for a further 2 minutes. Ladle into bowls, sprinkle with the coriander and serve. Pour the stock into a large saucepan and bring to the boil. Pour the stock into a large saucepan and bring to the boil. Add the ginger, chilli, spring onions, Chinese five-spice powder, sugar, sweet chilli sauce and soy sauce, reduce the heat and simmer gently for 5 minutes. Add the ginger, chilli, spring onions, Chinese five-spice powder, sugar, sweet chilli sauce and soy sauce, reduce the heat and simmer gently for 5 minutes. Add the mushrooms and noodles and simmer for 3–4 minutes until the noodles are cooked. Stir in the bok choi and lime juice and season with salt and pepper, if needed. Simmer for a further 2 minutes. Ladle into bowls, sprinkle with the coriander and serve. Add the mushrooms and noodles and simmer for 3–4 minutes until the noodles are cooked. Stir in the bok choi and lime juice and season with salt and pepper, if needed. Simmer for a further 2 minutes. Ladle into bowls, sprinkle with the coriander and serve. Recipe tips This soup bowl can be made up to a day ahead – add the noodles and bok choi just before serving. It is not suitable for freezing. | {
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"title": "Vegetable noodle soup bowl recipe",
"content": "An average of 4.3 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_noodle_soup_97669_16x9.jpg Super healthy and light, this soup is packed with goodness and is ideal for a light lunch or as a first course. 1.8 litres/3¼ pints vegetable stock 5cm/2in fresh root ginger, peeled and grated 1 red chilli, seeds removed and finely chopped 6 spring onions, sliced 1½ tsp Chinese five-spice powder 1 tbsp light muscovado sugar 1 tbsp sweet chilli sauce 1 tbsp soy sauce 150g/5½oz shiitake mushrooms, sliced 50g/1¾oz fine egg noodles 1 bok choi, sliced ½ small lime, juice only salt and freshly ground black peppersmall bunch coriander, chopped, to garnish 1.8 litres/3¼ pints vegetable stock 5cm/2in fresh root ginger, peeled and grated 1 red chilli, seeds removed and finely chopped 6 spring onions, sliced 1½ tsp Chinese five-spice powder 1 tbsp light muscovado sugar 1 tbsp sweet chilli sauce 1 tbsp soy sauce 150g/5½oz shiitake mushrooms, sliced 50g/1¾oz fine egg noodles 1 bok choi, sliced ½ small lime, juice only salt and freshly ground black pepper small bunch coriander, chopped, to garnish Method Pour the stock into a large saucepan and bring to the boil.Add the ginger, chilli, spring onions, Chinese five-spice powder, sugar, sweet chilli sauce and soy sauce, reduce the heat and simmer gently for 5 minutes.Add the mushrooms and noodles and simmer for 3–4 minutes until the noodles are cooked. Stir in the bok choi and lime juice and season with salt and pepper, if needed. Simmer for a further 2 minutes. Ladle into bowls, sprinkle with the coriander and serve. Pour the stock into a large saucepan and bring to the boil. Pour the stock into a large saucepan and bring to the boil. Add the ginger, chilli, spring onions, Chinese five-spice powder, sugar, sweet chilli sauce and soy sauce, reduce the heat and simmer gently for 5 minutes. Add the ginger, chilli, spring onions, Chinese five-spice powder, sugar, sweet chilli sauce and soy sauce, reduce the heat and simmer gently for 5 minutes. Add the mushrooms and noodles and simmer for 3–4 minutes until the noodles are cooked. Stir in the bok choi and lime juice and season with salt and pepper, if needed. Simmer for a further 2 minutes. Ladle into bowls, sprinkle with the coriander and serve. Add the mushrooms and noodles and simmer for 3–4 minutes until the noodles are cooked. Stir in the bok choi and lime juice and season with salt and pepper, if needed. Simmer for a further 2 minutes. Ladle into bowls, sprinkle with the coriander and serve. Recipe tips This soup bowl can be made up to a day ahead – add the noodles and bok choi just before serving. It is not suitable for freezing."
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