_id dict | id stringlengths 64 64 | text stringlengths 1.05k 146k | meta dict |
|---|---|---|---|
{
"$oid": "68bad143eb3bdbfd0cc00b45"
} | e73a9f03328ab742ff143560e2c15427a184c6bc5d6df550d745e0aadff85c99 | Udon noodle soup recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/udon_noodles_in_miso_41653_16x9.jpg This healthy udon noodle soup combines heady “umami” Japanese flavours with fresh veg and springy, chewy noodles. You can find most of the ingredients in an Asian supermarket. 5cm/2in piece kombu seaweed 1½ tsp dashi powder 2½cm/1in piece fresh ginger, peeled and grated 1 tbsp white miso pastepinch caster sugar 2 tbsp mirin 75g/2½oz tofu, cubed into 1cm/½in pieces 5cm/2in piece kombu seaweed 1½ tsp dashi powder 2½cm/1in piece fresh ginger, peeled and grated 1 tbsp white miso paste pinch caster sugar 2 tbsp mirin 75g/2½oz tofu, cubed into 1cm/½in pieces 1 tbsp vegetable oil1 garlic clove, finely sliced 4 shiitake mushrooms, sliced 2 heads bok choi, sliced in quarters 75g/2½oz kale, shredded 1 small courgette, sliced 50g/2¾oz sugar snap peas 2 tbsp Japanese soy sauce 40g/2½oz enoki mushrooms, broken into pieces 4 spring onions, finely sliced 1 tsp shichimi pepper 1 tsp sesame seeds 1 x 150g/5oz packet udon rice noodles 1 tbsp vegetable oil 1 garlic clove, finely sliced 4 shiitake mushrooms, sliced 2 heads bok choi, sliced in quarters 75g/2½oz kale, shredded 1 small courgette, sliced 50g/2¾oz sugar snap peas 2 tbsp Japanese soy sauce 40g/2½oz enoki mushrooms, broken into pieces 4 spring onions, finely sliced 1 tsp shichimi pepper 1 tsp sesame seeds 1 x 150g/5oz packet udon rice noodles Method For the miso broth, place a saucepan of water over a medium heat and add the kombu seaweed. Add the dashi powder, stir and leave to simmer for a few minutes. Add the grated ginger, white miso paste, sugar and mirin. Taste and adjust the amount of sugar or mirin if necessary. Keep warm. To finish the miso broth, add the tofu cubes to the broth.For the stir-fried greens, heat a wok with a little vegetable oil until shimmering, add the sliced garlic and fry gently for 10 seconds. Tip in the sliced mushrooms, bok choi, kale, courgette and sugar snap peas.Keep stirring the contents of the wok and cook for two minutes or so, then add the soy sauce, enoki mushrooms and all but a teaspoon of the spring onions. Fry the vegetables until slightly softened, then add all but a pinch of the schicimi pepper and sesame seeds.Meanwhile, bring a second pan, filled with water, to the boil. Drop the udon noodles into the boiling water and cook for a few minutes, or until heated through, and then drain.To serve, lay the udon noodles in the bottom of a bowl, place the stir-fried greens on top and then ladle over the miso broth. Finish with the reserved finely sliced spring onion and a pinch of both the shichimi and sesame seeds. For the miso broth, place a saucepan of water over a medium heat and add the kombu seaweed. For the miso broth, place a saucepan of water over a medium heat and add the kombu seaweed. Add the dashi powder, stir and leave to simmer for a few minutes. Add the grated ginger, white miso paste, sugar and mirin. Taste and adjust the amount of sugar or mirin if necessary. Keep warm. To finish the miso broth, add the tofu cubes to the broth. Add the dashi powder, stir and leave to simmer for a few minutes. Add the grated ginger, white miso paste, sugar and mirin. Taste and adjust the amount of sugar or mirin if necessary. Keep warm. To finish the miso broth, add the tofu cubes to the broth. For the stir-fried greens, heat a wok with a little vegetable oil until shimmering, add the sliced garlic and fry gently for 10 seconds. Tip in the sliced mushrooms, bok choi, kale, courgette and sugar snap peas. For the stir-fried greens, heat a wok with a little vegetable oil until shimmering, add the sliced garlic and fry gently for 10 seconds. Tip in the sliced mushrooms, bok choi, kale, courgette and sugar snap peas. Keep stirring the contents of the wok and cook for two minutes or so, then add the soy sauce, enoki mushrooms and all but a teaspoon of the spring onions. Fry the vegetables until slightly softened, then add all but a pinch of the schicimi pepper and sesame seeds. Keep stirring the contents of the wok and cook for two minutes or so, then add the soy sauce, enoki mushrooms and all but a teaspoon of the spring onions. Fry the vegetables until slightly softened, then add all but a pinch of the schicimi pepper and sesame seeds. Meanwhile, bring a second pan, filled with water, to the boil. Drop the udon noodles into the boiling water and cook for a few minutes, or until heated through, and then drain. Meanwhile, bring a second pan, filled with water, to the boil. Drop the udon noodles into the boiling water and cook for a few minutes, or until heated through, and then drain. To serve, lay the udon noodles in the bottom of a bowl, place the stir-fried greens on top and then ladle over the miso broth. Finish with the reserved finely sliced spring onion and a pinch of both the shichimi and sesame seeds. To serve, lay the udon noodles in the bottom of a bowl, place the stir-fried greens on top and then ladle over the miso broth. Finish with the reserved finely sliced spring onion and a pinch of both the shichimi and sesame seeds. Recipe tips Shichimi pepper is a Japanese spice blend made up of seven different spices. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/udon_noodles_in_miso_41653",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Udon noodle soup recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/udon_noodles_in_miso_41653_16x9.jpg This healthy udon noodle soup combines heady “umami” Japanese flavours with fresh veg and springy, chewy noodles. You can find most of the ingredients in an Asian supermarket. 5cm/2in piece kombu seaweed 1½ tsp dashi powder 2½cm/1in piece fresh ginger, peeled and grated 1 tbsp white miso pastepinch caster sugar 2 tbsp mirin 75g/2½oz tofu, cubed into 1cm/½in pieces 5cm/2in piece kombu seaweed 1½ tsp dashi powder 2½cm/1in piece fresh ginger, peeled and grated 1 tbsp white miso paste pinch caster sugar 2 tbsp mirin 75g/2½oz tofu, cubed into 1cm/½in pieces 1 tbsp vegetable oil1 garlic clove, finely sliced 4 shiitake mushrooms, sliced 2 heads bok choi, sliced in quarters 75g/2½oz kale, shredded 1 small courgette, sliced 50g/2¾oz sugar snap peas 2 tbsp Japanese soy sauce 40g/2½oz enoki mushrooms, broken into pieces 4 spring onions, finely sliced 1 tsp shichimi pepper 1 tsp sesame seeds 1 x 150g/5oz packet udon rice noodles 1 tbsp vegetable oil 1 garlic clove, finely sliced 4 shiitake mushrooms, sliced 2 heads bok choi, sliced in quarters 75g/2½oz kale, shredded 1 small courgette, sliced 50g/2¾oz sugar snap peas 2 tbsp Japanese soy sauce 40g/2½oz enoki mushrooms, broken into pieces 4 spring onions, finely sliced 1 tsp shichimi pepper 1 tsp sesame seeds 1 x 150g/5oz packet udon rice noodles Method For the miso broth, place a saucepan of water over a medium heat and add the kombu seaweed. Add the dashi powder, stir and leave to simmer for a few minutes. Add the grated ginger, white miso paste, sugar and mirin. Taste and adjust the amount of sugar or mirin if necessary. Keep warm. To finish the miso broth, add the tofu cubes to the broth.For the stir-fried greens, heat a wok with a little vegetable oil until shimmering, add the sliced garlic and fry gently for 10 seconds. Tip in the sliced mushrooms, bok choi, kale, courgette and sugar snap peas.Keep stirring the contents of the wok and cook for two minutes or so, then add the soy sauce, enoki mushrooms and all but a teaspoon of the spring onions. Fry the vegetables until slightly softened, then add all but a pinch of the schicimi pepper and sesame seeds.Meanwhile, bring a second pan, filled with water, to the boil. Drop the udon noodles into the boiling water and cook for a few minutes, or until heated through, and then drain.To serve, lay the udon noodles in the bottom of a bowl, place the stir-fried greens on top and then ladle over the miso broth. Finish with the reserved finely sliced spring onion and a pinch of both the shichimi and sesame seeds. For the miso broth, place a saucepan of water over a medium heat and add the kombu seaweed. For the miso broth, place a saucepan of water over a medium heat and add the kombu seaweed. Add the dashi powder, stir and leave to simmer for a few minutes. Add the grated ginger, white miso paste, sugar and mirin. Taste and adjust the amount of sugar or mirin if necessary. Keep warm. To finish the miso broth, add the tofu cubes to the broth. Add the dashi powder, stir and leave to simmer for a few minutes. Add the grated ginger, white miso paste, sugar and mirin. Taste and adjust the amount of sugar or mirin if necessary. Keep warm. To finish the miso broth, add the tofu cubes to the broth. For the stir-fried greens, heat a wok with a little vegetable oil until shimmering, add the sliced garlic and fry gently for 10 seconds. Tip in the sliced mushrooms, bok choi, kale, courgette and sugar snap peas. For the stir-fried greens, heat a wok with a little vegetable oil until shimmering, add the sliced garlic and fry gently for 10 seconds. Tip in the sliced mushrooms, bok choi, kale, courgette and sugar snap peas. Keep stirring the contents of the wok and cook for two minutes or so, then add the soy sauce, enoki mushrooms and all but a teaspoon of the spring onions. Fry the vegetables until slightly softened, then add all but a pinch of the schicimi pepper and sesame seeds. Keep stirring the contents of the wok and cook for two minutes or so, then add the soy sauce, enoki mushrooms and all but a teaspoon of the spring onions. Fry the vegetables until slightly softened, then add all but a pinch of the schicimi pepper and sesame seeds. Meanwhile, bring a second pan, filled with water, to the boil. Drop the udon noodles into the boiling water and cook for a few minutes, or until heated through, and then drain. Meanwhile, bring a second pan, filled with water, to the boil. Drop the udon noodles into the boiling water and cook for a few minutes, or until heated through, and then drain. To serve, lay the udon noodles in the bottom of a bowl, place the stir-fried greens on top and then ladle over the miso broth. Finish with the reserved finely sliced spring onion and a pinch of both the shichimi and sesame seeds. To serve, lay the udon noodles in the bottom of a bowl, place the stir-fried greens on top and then ladle over the miso broth. Finish with the reserved finely sliced spring onion and a pinch of both the shichimi and sesame seeds. Recipe tips Shichimi pepper is a Japanese spice blend made up of seven different spices."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad143eb3bdbfd0cc00b46"
} | 3285676adcb81e0136c98bcac706e38acb91a997df126b77711eb478fd44347b | Butter chilli chicken with chips recipe
An average of 5.0 out of 5 stars from 3 ratings A classy twist on curry and chips, one of the nation’s favourite take-away dishes. 150ml/5oz plain yoghurt50g/2oz ground almonds 1 tsp chilli powder2 birds’-eye chillies, roughly chopped ½ tsp ground cinnamon 1 tbsp garam masala 6 green cardamom pods, split and seeds lightly crushed4 garlic cloves, roughly chopped25g/1oz fresh root ginger, roughly chopped1 x 400g/14oz tin chopped tomatoes 4 chicken breasts, boneless and skinless, cut into long strips 150ml/5oz plain yoghurt 50g/2oz ground almonds 1 tsp chilli powder 2 birds’-eye chillies, roughly chopped ½ tsp ground cinnamon 1 tbsp garam masala 6 green cardamom pods, split and seeds lightly crushed 4 garlic cloves, roughly chopped 25g/1oz fresh root ginger, roughly chopped 1 x 400g/14oz tin chopped tomatoes 4 chicken breasts, boneless and skinless, cut into long strips 50g/2oz butter1 large onion, finely sliced2 birds'-eye chillies, finely sliced150ml/5fl oz double cream200ml/7fl oz chicken stock 4 tbsp coriander leaves, roughly choppedsalt and freshly ground black pepper 50g/2oz butter 1 large onion, finely sliced 2 birds'-eye chillies, finely sliced 150ml/5fl oz double cream 200ml/7fl oz chicken stock 4 tbsp coriander leaves, roughly chopped salt and freshly ground black pepper vegetable oil, for frying 400g/14oz chipping potatoes, peeled and cut into batons 1cm x 1cm x 6cm/½in x ½in x 2½in long vegetable oil, for frying 400g/14oz chipping potatoes, peeled and cut into batons 1cm x 1cm x 6cm/½in x ½in x 2½in long Method For the marinade, place all the ingredients except the chicken into a food processor and blend to a purée. Pour into a bowl then add the chicken, mix well then place into the fridge to marinate for at least one hour.For the curry, heat a large sauté pan until hot, add half the butter and the onion and chillies and cook for 10 minutes until golden-brown and softened. Remove the mixture from the pan and set aside.Return the pan to the heat then lift the chicken out of the marinade and cook in batches on a high heat for 1-2 minutes until coloured.Return the onion mixture, chicken and marinade to the pan and bring to a simmer. Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes until the chicken is cooked through and the sauce thickened. Season, to taste, with salt and freshly ground black pepper then stir through the coriander.For the chips, heat the vegetable oil in a deep-sided, heavy-based pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave the pan unattended.) Alternatively, heat a deep-fat fryer to 160C.Place the potatoes into the hot oil, a few at a time, and cook in batches for 2-3 minutes until just tender but not coloured. Drain onto kitchen paper and turn up the heat to 190C/375F.Place the semi-cooked chips back into oil in batches and cook for another 2-3 minutes until golden-brown and crisp.To serve, pile the chips onto serving plates and spoon the curry alongside. For the marinade, place all the ingredients except the chicken into a food processor and blend to a purée. For the marinade, place all the ingredients except the chicken into a food processor and blend to a purée. Pour into a bowl then add the chicken, mix well then place into the fridge to marinate for at least one hour. Pour into a bowl then add the chicken, mix well then place into the fridge to marinate for at least one hour. For the curry, heat a large sauté pan until hot, add half the butter and the onion and chillies and cook for 10 minutes until golden-brown and softened. Remove the mixture from the pan and set aside. For the curry, heat a large sauté pan until hot, add half the butter and the onion and chillies and cook for 10 minutes until golden-brown and softened. Remove the mixture from the pan and set aside. Return the pan to the heat then lift the chicken out of the marinade and cook in batches on a high heat for 1-2 minutes until coloured. Return the pan to the heat then lift the chicken out of the marinade and cook in batches on a high heat for 1-2 minutes until coloured. Return the onion mixture, chicken and marinade to the pan and bring to a simmer. Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes until the chicken is cooked through and the sauce thickened. Season, to taste, with salt and freshly ground black pepper then stir through the coriander. Return the onion mixture, chicken and marinade to the pan and bring to a simmer. Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes until the chicken is cooked through and the sauce thickened. Season, to taste, with salt and freshly ground black pepper then stir through the coriander. For the chips, heat the vegetable oil in a deep-sided, heavy-based pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave the pan unattended.) Alternatively, heat a deep-fat fryer to 160C. For the chips, heat the vegetable oil in a deep-sided, heavy-based pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave the pan unattended.) Alternatively, heat a deep-fat fryer to 160C. Place the potatoes into the hot oil, a few at a time, and cook in batches for 2-3 minutes until just tender but not coloured. Drain onto kitchen paper and turn up the heat to 190C/375F. Place the potatoes into the hot oil, a few at a time, and cook in batches for 2-3 minutes until just tender but not coloured. Drain onto kitchen paper and turn up the heat to 190C/375F. Place the semi-cooked chips back into oil in batches and cook for another 2-3 minutes until golden-brown and crisp. Place the semi-cooked chips back into oil in batches and cook for another 2-3 minutes until golden-brown and crisp. To serve, pile the chips onto serving plates and spoon the curry alongside. To serve, pile the chips onto serving plates and spoon the curry alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/butter_chilli_chicken_91839",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Butter chilli chicken with chips recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings A classy twist on curry and chips, one of the nation’s favourite take-away dishes. 150ml/5oz plain yoghurt50g/2oz ground almonds 1 tsp chilli powder2 birds’-eye chillies, roughly chopped ½ tsp ground cinnamon 1 tbsp garam masala 6 green cardamom pods, split and seeds lightly crushed4 garlic cloves, roughly chopped25g/1oz fresh root ginger, roughly chopped1 x 400g/14oz tin chopped tomatoes 4 chicken breasts, boneless and skinless, cut into long strips 150ml/5oz plain yoghurt 50g/2oz ground almonds 1 tsp chilli powder 2 birds’-eye chillies, roughly chopped ½ tsp ground cinnamon 1 tbsp garam masala 6 green cardamom pods, split and seeds lightly crushed 4 garlic cloves, roughly chopped 25g/1oz fresh root ginger, roughly chopped 1 x 400g/14oz tin chopped tomatoes 4 chicken breasts, boneless and skinless, cut into long strips 50g/2oz butter1 large onion, finely sliced2 birds'-eye chillies, finely sliced150ml/5fl oz double cream200ml/7fl oz chicken stock 4 tbsp coriander leaves, roughly choppedsalt and freshly ground black pepper 50g/2oz butter 1 large onion, finely sliced 2 birds'-eye chillies, finely sliced 150ml/5fl oz double cream 200ml/7fl oz chicken stock 4 tbsp coriander leaves, roughly chopped salt and freshly ground black pepper vegetable oil, for frying 400g/14oz chipping potatoes, peeled and cut into batons 1cm x 1cm x 6cm/½in x ½in x 2½in long vegetable oil, for frying 400g/14oz chipping potatoes, peeled and cut into batons 1cm x 1cm x 6cm/½in x ½in x 2½in long Method For the marinade, place all the ingredients except the chicken into a food processor and blend to a purée. Pour into a bowl then add the chicken, mix well then place into the fridge to marinate for at least one hour.For the curry, heat a large sauté pan until hot, add half the butter and the onion and chillies and cook for 10 minutes until golden-brown and softened. Remove the mixture from the pan and set aside.Return the pan to the heat then lift the chicken out of the marinade and cook in batches on a high heat for 1-2 minutes until coloured.Return the onion mixture, chicken and marinade to the pan and bring to a simmer. Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes until the chicken is cooked through and the sauce thickened. Season, to taste, with salt and freshly ground black pepper then stir through the coriander.For the chips, heat the vegetable oil in a deep-sided, heavy-based pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave the pan unattended.) Alternatively, heat a deep-fat fryer to 160C.Place the potatoes into the hot oil, a few at a time, and cook in batches for 2-3 minutes until just tender but not coloured. Drain onto kitchen paper and turn up the heat to 190C/375F.Place the semi-cooked chips back into oil in batches and cook for another 2-3 minutes until golden-brown and crisp.To serve, pile the chips onto serving plates and spoon the curry alongside. For the marinade, place all the ingredients except the chicken into a food processor and blend to a purée. For the marinade, place all the ingredients except the chicken into a food processor and blend to a purée. Pour into a bowl then add the chicken, mix well then place into the fridge to marinate for at least one hour. Pour into a bowl then add the chicken, mix well then place into the fridge to marinate for at least one hour. For the curry, heat a large sauté pan until hot, add half the butter and the onion and chillies and cook for 10 minutes until golden-brown and softened. Remove the mixture from the pan and set aside. For the curry, heat a large sauté pan until hot, add half the butter and the onion and chillies and cook for 10 minutes until golden-brown and softened. Remove the mixture from the pan and set aside. Return the pan to the heat then lift the chicken out of the marinade and cook in batches on a high heat for 1-2 minutes until coloured. Return the pan to the heat then lift the chicken out of the marinade and cook in batches on a high heat for 1-2 minutes until coloured. Return the onion mixture, chicken and marinade to the pan and bring to a simmer. Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes until the chicken is cooked through and the sauce thickened. Season, to taste, with salt and freshly ground black pepper then stir through the coriander. Return the onion mixture, chicken and marinade to the pan and bring to a simmer. Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes until the chicken is cooked through and the sauce thickened. Season, to taste, with salt and freshly ground black pepper then stir through the coriander. For the chips, heat the vegetable oil in a deep-sided, heavy-based pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave the pan unattended.) Alternatively, heat a deep-fat fryer to 160C. For the chips, heat the vegetable oil in a deep-sided, heavy-based pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave the pan unattended.) Alternatively, heat a deep-fat fryer to 160C. Place the potatoes into the hot oil, a few at a time, and cook in batches for 2-3 minutes until just tender but not coloured. Drain onto kitchen paper and turn up the heat to 190C/375F. Place the potatoes into the hot oil, a few at a time, and cook in batches for 2-3 minutes until just tender but not coloured. Drain onto kitchen paper and turn up the heat to 190C/375F. Place the semi-cooked chips back into oil in batches and cook for another 2-3 minutes until golden-brown and crisp. Place the semi-cooked chips back into oil in batches and cook for another 2-3 minutes until golden-brown and crisp. To serve, pile the chips onto serving plates and spoon the curry alongside. To serve, pile the chips onto serving plates and spoon the curry alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad143eb3bdbfd0cc00b47"
} | d884970b347004fcf8f26e7f84934296fafe9f6e87e013eecf796a3ff922a8fa | Lentil, cherry tomato and feta salad recipe
An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_cherry_tomato_and_02234_16x9.jpg Fat-free dressings can be purchased from many supermarkets, so pick your favourite to dress this filling salad. Each serving provides 165 kcal, 13g protein, 13g carbohydrate (of which 4.5g sugars), 5.5g fat (of which 4g saturates), 4g fibre and 1.2g salt. 50g/1¾oz tinned brown or green lentils, drained and rinsed50g/1¾oz cucumber, diced 4 cherry tomatoes, halved 2 spring onions, finely chopped 2 tsp fat-free dressing (see tip)1 tbsp chopped fresh mint (optional)40g/1½oz reduced-fat feta cheese, crumbled 50g/1¾oz tinned brown or green lentils, drained and rinsed 50g/1¾oz cucumber, diced 4 cherry tomatoes, halved 2 spring onions, finely chopped 2 tsp fat-free dressing (see tip) 1 tbsp chopped fresh mint (optional) 40g/1½oz reduced-fat feta cheese, crumbled Method Combine the lentils, cucumber, cherry tomatoes, spring onions, dressing and mint, if using, in a small shallow bowl. Crumble the feta over the top and serve. Combine the lentils, cucumber, cherry tomatoes, spring onions, dressing and mint, if using, in a small shallow bowl. Crumble the feta over the top and serve. Combine the lentils, cucumber, cherry tomatoes, spring onions, dressing and mint, if using, in a small shallow bowl. Crumble the feta over the top and serve. Recipe tips Choose a dressing with 50 calories or less per 100ml/3½fl oz. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lentil_cherry_tomato_and_02234",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lentil, cherry tomato and feta salad recipe",
"content": "An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_cherry_tomato_and_02234_16x9.jpg Fat-free dressings can be purchased from many supermarkets, so pick your favourite to dress this filling salad. Each serving provides 165 kcal, 13g protein, 13g carbohydrate (of which 4.5g sugars), 5.5g fat (of which 4g saturates), 4g fibre and 1.2g salt. 50g/1¾oz tinned brown or green lentils, drained and rinsed50g/1¾oz cucumber, diced 4 cherry tomatoes, halved 2 spring onions, finely chopped 2 tsp fat-free dressing (see tip)1 tbsp chopped fresh mint (optional)40g/1½oz reduced-fat feta cheese, crumbled 50g/1¾oz tinned brown or green lentils, drained and rinsed 50g/1¾oz cucumber, diced 4 cherry tomatoes, halved 2 spring onions, finely chopped 2 tsp fat-free dressing (see tip) 1 tbsp chopped fresh mint (optional) 40g/1½oz reduced-fat feta cheese, crumbled Method Combine the lentils, cucumber, cherry tomatoes, spring onions, dressing and mint, if using, in a small shallow bowl. Crumble the feta over the top and serve. Combine the lentils, cucumber, cherry tomatoes, spring onions, dressing and mint, if using, in a small shallow bowl. Crumble the feta over the top and serve. Combine the lentils, cucumber, cherry tomatoes, spring onions, dressing and mint, if using, in a small shallow bowl. Crumble the feta over the top and serve. Recipe tips Choose a dressing with 50 calories or less per 100ml/3½fl oz."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad144eb3bdbfd0cc00b48"
} | 8bdde9df4336b8c86c7003925e319d78d936d132c3e957284cd004a7e8a45f67 | Thai chicken noodle salad recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamed_thai_chicken_99778_16x9.jpg A deliciously light and zingy chicken noodle salad with gorgeous fresh herbs and zingy chilli. Thai basil has a more intense, citrus flavour, but you can use ordinary European basil in a pinch. 4 boneless, skinless chicken breasts, cut into strips10cm/4in piece fresh ginger, peeled and roughly chopped 2 garlic cloves, roughly chopped3 tbsp soy sauce1 tbsp tamarind1 lime, juice only2 tbsp basil leaves, picked 4 boneless, skinless chicken breasts, cut into strips 10cm/4in piece fresh ginger, peeled and roughly chopped 2 garlic cloves, roughly chopped 3 tbsp soy sauce 1 tbsp tamarind 1 lime, juice only 2 tbsp basil leaves, picked 1½ limes, juice only2 tbsp palm sugar1 tbsp dark soy sauce2 garlic cloves, crushed1 tbsp ginger, finely grated3 tbsp fish sauce3 red chillies, seeds removed, finely chopped 1½ limes, juice only 2 tbsp palm sugar 1 tbsp dark soy sauce 2 garlic cloves, crushed 1 tbsp ginger, finely grated 3 tbsp fish sauce 3 red chillies, seeds removed, finely chopped 250g/9oz fine rice noodles4 spring onions, finely sliced2 carrots, peeled and julienned2 tbsp chopped basil leaves2 tbsp chopped mint leaves2 tbsp chopped coriander leaves6 tbsp roasted peanuts 250g/9oz fine rice noodles 4 spring onions, finely sliced 2 carrots, peeled and julienned 2 tbsp chopped basil leaves 2 tbsp chopped mint leaves 2 tbsp chopped coriander leaves 6 tbsp roasted peanuts Method Place the chicken into a bowl. Place the rest of the ingredients for the chicken into a pestle and mortar or food processor and blend to a fine purée. Pour over the chicken and mix well to coat then set aside in the fridge for at least one hour.Place a large steamer over a large pan of water, place one layer of chicken pieces into the steamer, cover and steam for 5-6 minutes until just cooked through.Remove the chicken from the steamer, set aside then repeat with the remaining chicken pieces. For the dressing, place all the ingredients into a pestle and mortar or food processor and blend until well combined. Set aside.For the salad, pour boiling water over the noodles and leave to soak for five minutes. Drain, then toss the noodles with two-thirds of the dressing and leave to infuse for 5-10 minutes.Add the remaining salad ingredients and mix well to combine.To serve, add the chicken to the salad and toss well to combine. Finish with a drizzle of the remaining dressing. Place the chicken into a bowl. Place the rest of the ingredients for the chicken into a pestle and mortar or food processor and blend to a fine purée. Pour over the chicken and mix well to coat then set aside in the fridge for at least one hour. Place the chicken into a bowl. Place the rest of the ingredients for the chicken into a pestle and mortar or food processor and blend to a fine purée. Pour over the chicken and mix well to coat then set aside in the fridge for at least one hour. Place a large steamer over a large pan of water, place one layer of chicken pieces into the steamer, cover and steam for 5-6 minutes until just cooked through. Place a large steamer over a large pan of water, place one layer of chicken pieces into the steamer, cover and steam for 5-6 minutes until just cooked through. Remove the chicken from the steamer, set aside then repeat with the remaining chicken pieces. Remove the chicken from the steamer, set aside then repeat with the remaining chicken pieces. For the dressing, place all the ingredients into a pestle and mortar or food processor and blend until well combined. Set aside. For the dressing, place all the ingredients into a pestle and mortar or food processor and blend until well combined. Set aside. For the salad, pour boiling water over the noodles and leave to soak for five minutes. Drain, then toss the noodles with two-thirds of the dressing and leave to infuse for 5-10 minutes. For the salad, pour boiling water over the noodles and leave to soak for five minutes. Drain, then toss the noodles with two-thirds of the dressing and leave to infuse for 5-10 minutes. Add the remaining salad ingredients and mix well to combine. Add the remaining salad ingredients and mix well to combine. To serve, add the chicken to the salad and toss well to combine. Finish with a drizzle of the remaining dressing. To serve, add the chicken to the salad and toss well to combine. Finish with a drizzle of the remaining dressing. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/steamed_thai_chicken_99778",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Thai chicken noodle salad recipe",
"content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamed_thai_chicken_99778_16x9.jpg A deliciously light and zingy chicken noodle salad with gorgeous fresh herbs and zingy chilli. Thai basil has a more intense, citrus flavour, but you can use ordinary European basil in a pinch. 4 boneless, skinless chicken breasts, cut into strips10cm/4in piece fresh ginger, peeled and roughly chopped 2 garlic cloves, roughly chopped3 tbsp soy sauce1 tbsp tamarind1 lime, juice only2 tbsp basil leaves, picked 4 boneless, skinless chicken breasts, cut into strips 10cm/4in piece fresh ginger, peeled and roughly chopped 2 garlic cloves, roughly chopped 3 tbsp soy sauce 1 tbsp tamarind 1 lime, juice only 2 tbsp basil leaves, picked 1½ limes, juice only2 tbsp palm sugar1 tbsp dark soy sauce2 garlic cloves, crushed1 tbsp ginger, finely grated3 tbsp fish sauce3 red chillies, seeds removed, finely chopped 1½ limes, juice only 2 tbsp palm sugar 1 tbsp dark soy sauce 2 garlic cloves, crushed 1 tbsp ginger, finely grated 3 tbsp fish sauce 3 red chillies, seeds removed, finely chopped 250g/9oz fine rice noodles4 spring onions, finely sliced2 carrots, peeled and julienned2 tbsp chopped basil leaves2 tbsp chopped mint leaves2 tbsp chopped coriander leaves6 tbsp roasted peanuts 250g/9oz fine rice noodles 4 spring onions, finely sliced 2 carrots, peeled and julienned 2 tbsp chopped basil leaves 2 tbsp chopped mint leaves 2 tbsp chopped coriander leaves 6 tbsp roasted peanuts Method Place the chicken into a bowl. Place the rest of the ingredients for the chicken into a pestle and mortar or food processor and blend to a fine purée. Pour over the chicken and mix well to coat then set aside in the fridge for at least one hour.Place a large steamer over a large pan of water, place one layer of chicken pieces into the steamer, cover and steam for 5-6 minutes until just cooked through.Remove the chicken from the steamer, set aside then repeat with the remaining chicken pieces. For the dressing, place all the ingredients into a pestle and mortar or food processor and blend until well combined. Set aside.For the salad, pour boiling water over the noodles and leave to soak for five minutes. Drain, then toss the noodles with two-thirds of the dressing and leave to infuse for 5-10 minutes.Add the remaining salad ingredients and mix well to combine.To serve, add the chicken to the salad and toss well to combine. Finish with a drizzle of the remaining dressing. Place the chicken into a bowl. Place the rest of the ingredients for the chicken into a pestle and mortar or food processor and blend to a fine purée. Pour over the chicken and mix well to coat then set aside in the fridge for at least one hour. Place the chicken into a bowl. Place the rest of the ingredients for the chicken into a pestle and mortar or food processor and blend to a fine purée. Pour over the chicken and mix well to coat then set aside in the fridge for at least one hour. Place a large steamer over a large pan of water, place one layer of chicken pieces into the steamer, cover and steam for 5-6 minutes until just cooked through. Place a large steamer over a large pan of water, place one layer of chicken pieces into the steamer, cover and steam for 5-6 minutes until just cooked through. Remove the chicken from the steamer, set aside then repeat with the remaining chicken pieces. Remove the chicken from the steamer, set aside then repeat with the remaining chicken pieces. For the dressing, place all the ingredients into a pestle and mortar or food processor and blend until well combined. Set aside. For the dressing, place all the ingredients into a pestle and mortar or food processor and blend until well combined. Set aside. For the salad, pour boiling water over the noodles and leave to soak for five minutes. Drain, then toss the noodles with two-thirds of the dressing and leave to infuse for 5-10 minutes. For the salad, pour boiling water over the noodles and leave to soak for five minutes. Drain, then toss the noodles with two-thirds of the dressing and leave to infuse for 5-10 minutes. Add the remaining salad ingredients and mix well to combine. Add the remaining salad ingredients and mix well to combine. To serve, add the chicken to the salad and toss well to combine. Finish with a drizzle of the remaining dressing. To serve, add the chicken to the salad and toss well to combine. Finish with a drizzle of the remaining dressing."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad144eb3bdbfd0cc00b49"
} | 8461a9e1b56246a2f5c1b4231e4160af5b4dc8973e4bf3a4616366bf663a834f | Peanut chilli crisp noodles with chicken recipe
An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peanut_chilli_crisp_59170_16x9.jpg Bouncy udon noodles, leftover chicken and crisp cucumber matchsticks, tossed in a delicious, peanut-packed sauce. This recipe uses real peanuts instead of peanut butter, making it great for anyone like me who loves peanuts but doesn’t enjoy the texture of its pasty counterpart. 2 tbsp roasted peanuts, finely chopped (the deeper the roast, the better the flavour) 1 tsp dried red chilli flakes½ tsp Chinese five-spice powder4 garlic cloves, crushed 4 tbsp vegetable oil2 tbsp light soy sauce2 tsp rice vinegar2 tsp sugar (any type)200g/7oz dried udon noodles150g/5½oz leftover cooked chicken, shredded 1 cucumber, cut into matchsticks 2 tbsp roasted peanuts, finely chopped (the deeper the roast, the better the flavour) 1 tsp dried red chilli flakes ½ tsp Chinese five-spice powder 4 garlic cloves, crushed 4 tbsp vegetable oil 2 tbsp light soy sauce 2 tsp rice vinegar 2 tsp sugar (any type) 200g/7oz dried udon noodles 150g/5½oz leftover cooked chicken, shredded 1 cucumber, cut into matchsticks Method Place the roasted peanuts, dried red chilli flakes, Chinese five-spice powder and garlic in a large heatproof bowl. Heat the vegetable oil in a small saucepan set over a high heat until shimmering, then carefully pour the hot oil onto the aromatics in the heatproof bowl. Add the soy sauce, rice vinegar and sugar to the bowl and stir to combine. Cook the noodles according to the packet instructions, then drain, rinse with cold water until cool to the touch and drain again. Transfer the noodles to the large bowl with the peanut sauce and add the chicken and cucumber. Toss well to coat (don’t be afraid to use your hands!). Check the seasoning and add a little salt if needed, then serve. Place the roasted peanuts, dried red chilli flakes, Chinese five-spice powder and garlic in a large heatproof bowl. Place the roasted peanuts, dried red chilli flakes, Chinese five-spice powder and garlic in a large heatproof bowl. Heat the vegetable oil in a small saucepan set over a high heat until shimmering, then carefully pour the hot oil onto the aromatics in the heatproof bowl. Heat the vegetable oil in a small saucepan set over a high heat until shimmering, then carefully pour the hot oil onto the aromatics in the heatproof bowl. Add the soy sauce, rice vinegar and sugar to the bowl and stir to combine. Add the soy sauce, rice vinegar and sugar to the bowl and stir to combine. Cook the noodles according to the packet instructions, then drain, rinse with cold water until cool to the touch and drain again. Cook the noodles according to the packet instructions, then drain, rinse with cold water until cool to the touch and drain again. Transfer the noodles to the large bowl with the peanut sauce and add the chicken and cucumber. Toss well to coat (don’t be afraid to use your hands!). Check the seasoning and add a little salt if needed, then serve. Transfer the noodles to the large bowl with the peanut sauce and add the chicken and cucumber. Toss well to coat (don’t be afraid to use your hands!). Check the seasoning and add a little salt if needed, then serve. Recipe tips You can add sliced red pepper, shredded carrot, steamed broccoli, or whatever vegetables take your fancy to these chilli crisp noodles. Sliced tofu that's lightly fried until browned and crisp is a good sub for chicken if you want this noodle salad to be vegetarian. You can even use your favourite jar of crisp chilli oil if you prefer, making it even easier! | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/peanut_chilli_crisp_59170",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Peanut chilli crisp noodles with chicken recipe",
"content": "An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peanut_chilli_crisp_59170_16x9.jpg Bouncy udon noodles, leftover chicken and crisp cucumber matchsticks, tossed in a delicious, peanut-packed sauce. This recipe uses real peanuts instead of peanut butter, making it great for anyone like me who loves peanuts but doesn’t enjoy the texture of its pasty counterpart. 2 tbsp roasted peanuts, finely chopped (the deeper the roast, the better the flavour) 1 tsp dried red chilli flakes½ tsp Chinese five-spice powder4 garlic cloves, crushed 4 tbsp vegetable oil2 tbsp light soy sauce2 tsp rice vinegar2 tsp sugar (any type)200g/7oz dried udon noodles150g/5½oz leftover cooked chicken, shredded 1 cucumber, cut into matchsticks 2 tbsp roasted peanuts, finely chopped (the deeper the roast, the better the flavour) 1 tsp dried red chilli flakes ½ tsp Chinese five-spice powder 4 garlic cloves, crushed 4 tbsp vegetable oil 2 tbsp light soy sauce 2 tsp rice vinegar 2 tsp sugar (any type) 200g/7oz dried udon noodles 150g/5½oz leftover cooked chicken, shredded 1 cucumber, cut into matchsticks Method Place the roasted peanuts, dried red chilli flakes, Chinese five-spice powder and garlic in a large heatproof bowl. Heat the vegetable oil in a small saucepan set over a high heat until shimmering, then carefully pour the hot oil onto the aromatics in the heatproof bowl. Add the soy sauce, rice vinegar and sugar to the bowl and stir to combine. Cook the noodles according to the packet instructions, then drain, rinse with cold water until cool to the touch and drain again. Transfer the noodles to the large bowl with the peanut sauce and add the chicken and cucumber. Toss well to coat (don’t be afraid to use your hands!). Check the seasoning and add a little salt if needed, then serve. Place the roasted peanuts, dried red chilli flakes, Chinese five-spice powder and garlic in a large heatproof bowl. Place the roasted peanuts, dried red chilli flakes, Chinese five-spice powder and garlic in a large heatproof bowl. Heat the vegetable oil in a small saucepan set over a high heat until shimmering, then carefully pour the hot oil onto the aromatics in the heatproof bowl. Heat the vegetable oil in a small saucepan set over a high heat until shimmering, then carefully pour the hot oil onto the aromatics in the heatproof bowl. Add the soy sauce, rice vinegar and sugar to the bowl and stir to combine. Add the soy sauce, rice vinegar and sugar to the bowl and stir to combine. Cook the noodles according to the packet instructions, then drain, rinse with cold water until cool to the touch and drain again. Cook the noodles according to the packet instructions, then drain, rinse with cold water until cool to the touch and drain again. Transfer the noodles to the large bowl with the peanut sauce and add the chicken and cucumber. Toss well to coat (don’t be afraid to use your hands!). Check the seasoning and add a little salt if needed, then serve. Transfer the noodles to the large bowl with the peanut sauce and add the chicken and cucumber. Toss well to coat (don’t be afraid to use your hands!). Check the seasoning and add a little salt if needed, then serve. Recipe tips You can add sliced red pepper, shredded carrot, steamed broccoli, or whatever vegetables take your fancy to these chilli crisp noodles. Sliced tofu that's lightly fried until browned and crisp is a good sub for chicken if you want this noodle salad to be vegetarian. You can even use your favourite jar of crisp chilli oil if you prefer, making it even easier!"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad144eb3bdbfd0cc00b4a"
} | 041a04ef4dd170d8913b740164ac3c9f20c82121dd37b4a955576fb8e6f70385 | Mushroom manti recipe
To make the mushroom filling, preheat the oven to 200C/180C Fan/Gas 6.Place the portobello and button mushrooms on a baking sheet and roast for 20 minutes. Heat the oil in a deep fat fryer or deep pan to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the oyster mushrooms into the hot oil and deep-fry for 3–4 minutes, until golden.Heat 1 tablespoon of oil in a small frying pan over a medium heat. Add the onions and garlic and fry for 5 minutes, until the onions are translucent. In a food processor, combine all the mushrooms, the onion mixture and parsley and pulse until minced (do not purée). Season with lemon juice and salt.To make the dough, in a large bowl combine the flour and salt and make a well in the centre. Slowly pour in the boiling water, little by little, and mix with a fork for 3 minutes until the dough comes together.Transfer the dough to a clean work surface dusted with flour. Use your hands to knead the dough for 10 minutes until smooth.Place the dough into a bowl, cover and set aside for 30 minutes.Roll out the dough about 2mm/1/16in thick or pass it through a pasta roller, working your way down from the highest setting.Slice the dough into 5cm/2in squares. Dust with flour, then stack on a plate. Put in an airtight container and chill in the fridge for 2–4 hours.To make the yoghurt, combine all the ingredients in a small bowl and mix well. Set aside.To make the tomato sauce, preheat a grill to its highest setting. Brush the tomatoes with some sunflower oil and season with salt (or a pinch of smoked salt if replacing smoked olive oil). Place them under the high grill for 10–15 minutes until charred all over.Transfer the tomatoes to a food processor and pulse until broken down.Heat 1 tablespoon of sunflower oil in a small frying pan over a medium heat. Add the onions and garlic and fry for 5 minutes until the onions are softened and translucent. Add the tomatoes and smoked olive oil (or normal olive oil if using smoked salt) and fry for another 20 minutes, until reduced by half.To assemble, remove the dough from the fridge. Add a heaped teaspoon of the mushroom filling into the centre of a dough wrapper. Pinch the wrapper and join the corners in the centre to resemble an ‘x’ from above.Place on a baking sheet or large plate and repeat with the remaining filling and wrappers. At this point you can freeze the manti for up to 3 months.When ready to cook, bring a large pan of salted water to the boil and, working in batches to avoid overcrowding, carefully lower the manti into the water and cook for 4 minutes. Make sure you defrost the manti before cooking if you have frozen them.Meanwhile, spoon the yoghurt into 4 serving bowls. Top with the tomato sauce. Use a slotted spoon to carefully transfer the cooked manti to a plate lined with kitchen paper to drain. Place four manti into each bowl.Drizzle with the melted butter and sprinkle over the sweet pepper flakes and mint. Garnish with the wild mushrooms and radicchio and serve. To make the mushroom filling, preheat the oven to 200C/180C Fan/Gas 6. To make the mushroom filling, preheat the oven to 200C/180C Fan/Gas 6. Place the portobello and button mushrooms on a baking sheet and roast for 20 minutes. Place the portobello and button mushrooms on a baking sheet and roast for 20 minutes. Heat the oil in a deep fat fryer or deep pan to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the oyster mushrooms into the hot oil and deep-fry for 3–4 minutes, until golden. Heat the oil in a deep fat fryer or deep pan to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the oyster mushrooms into the hot oil and deep-fry for 3–4 minutes, until golden. Heat 1 tablespoon of oil in a small frying pan over a medium heat. Add the onions and garlic and fry for 5 minutes, until the onions are translucent. Heat 1 tablespoon of oil in a small frying pan over a medium heat. Add the onions and garlic and fry for 5 minutes, until the onions are translucent. In a food processor, combine all the mushrooms, the onion mixture and parsley and pulse until minced (do not purée). Season with lemon juice and salt. In a food processor, combine all the mushrooms, the onion mixture and parsley and pulse until minced (do not purée). Season with lemon juice and salt. To make the dough, in a large bowl combine the flour and salt and make a well in the centre. Slowly pour in the boiling water, little by little, and mix with a fork for 3 minutes until the dough comes together. To make the dough, in a large bowl combine the flour and salt and make a well in the centre. Slowly pour in the boiling water, little by little, and mix with a fork for 3 minutes until the dough comes together. Transfer the dough to a clean work surface dusted with flour. Use your hands to knead the dough for 10 minutes until smooth. Transfer the dough to a clean work surface dusted with flour. Use your hands to knead the dough for 10 minutes until smooth. Place the dough into a bowl, cover and set aside for 30 minutes. Place the dough into a bowl, cover and set aside for 30 minutes. Roll out the dough about 2mm/1/16in thick or pass it through a pasta roller, working your way down from the highest setting. Roll out the dough about 2mm/1/16in thick or pass it through a pasta roller, working your way down from the highest setting. Slice the dough into 5cm/2in squares. Dust with flour, then stack on a plate. Put in an airtight container and chill in the fridge for 2–4 hours. Slice the dough into 5cm/2in squares. Dust with flour, then stack on a plate. Put in an airtight container and chill in the fridge for 2–4 hours. To make the yoghurt, combine all the ingredients in a small bowl and mix well. Set aside. To make the yoghurt, combine all the ingredients in a small bowl and mix well. Set aside. To make the tomato sauce, preheat a grill to its highest setting. Brush the tomatoes with some sunflower oil and season with salt (or a pinch of smoked salt if replacing smoked olive oil). Place them under the high grill for 10–15 minutes until charred all over. To make the tomato sauce, preheat a grill to its highest setting. Brush the tomatoes with some sunflower oil and season with salt (or a pinch of smoked salt if replacing smoked olive oil). Place them under the high grill for 10–15 minutes until charred all over. Transfer the tomatoes to a food processor and pulse until broken down. Transfer the tomatoes to a food processor and pulse until broken down. Heat 1 tablespoon of sunflower oil in a small frying pan over a medium heat. Add the onions and garlic and fry for 5 minutes until the onions are softened and translucent. Heat 1 tablespoon of sunflower oil in a small frying pan over a medium heat. Add the onions and garlic and fry for 5 minutes until the onions are softened and translucent. Add the tomatoes and smoked olive oil (or normal olive oil if using smoked salt) and fry for another 20 minutes, until reduced by half. Add the tomatoes and smoked olive oil (or normal olive oil if using smoked salt) and fry for another 20 minutes, until reduced by half. To assemble, remove the dough from the fridge. Add a heaped teaspoon of the mushroom filling into the centre of a dough wrapper. Pinch the wrapper and join the corners in the centre to resemble an ‘x’ from above. To assemble, remove the dough from the fridge. Add a heaped teaspoon of the mushroom filling into the centre of a dough wrapper. Pinch the wrapper and join the corners in the centre to resemble an ‘x’ from above. Place on a baking sheet or large plate and repeat with the remaining filling and wrappers. At this point you can freeze the manti for up to 3 months. Place on a baking sheet or large plate and repeat with the remaining filling and wrappers. At this point you can freeze the manti for up to 3 months. When ready to cook, bring a large pan of salted water to the boil and, working in batches to avoid overcrowding, carefully lower the manti into the water and cook for 4 minutes. Make sure you defrost the manti before cooking if you have frozen them. When ready to cook, bring a large pan of salted water to the boil and, working in batches to avoid overcrowding, carefully lower the manti into the water and cook for 4 minutes. Make sure you defrost the manti before cooking if you have frozen them. Meanwhile, spoon the yoghurt into 4 serving bowls. Top with the tomato sauce. Meanwhile, spoon the yoghurt into 4 serving bowls. Top with the tomato sauce. Use a slotted spoon to carefully transfer the cooked manti to a plate lined with kitchen paper to drain. Place four manti into each bowl. Use a slotted spoon to carefully transfer the cooked manti to a plate lined with kitchen paper to drain. Place four manti into each bowl. Drizzle with the melted butter and sprinkle over the sweet pepper flakes and mint. Garnish with the wild mushrooms and radicchio and serve. Drizzle with the melted butter and sprinkle over the sweet pepper flakes and mint. Garnish with the wild mushrooms and radicchio and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mushroom_manti_66005",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mushroom manti recipe",
"content": "To make the mushroom filling, preheat the oven to 200C/180C Fan/Gas 6.Place the portobello and button mushrooms on a baking sheet and roast for 20 minutes. Heat the oil in a deep fat fryer or deep pan to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the oyster mushrooms into the hot oil and deep-fry for 3–4 minutes, until golden.Heat 1 tablespoon of oil in a small frying pan over a medium heat. Add the onions and garlic and fry for 5 minutes, until the onions are translucent. In a food processor, combine all the mushrooms, the onion mixture and parsley and pulse until minced (do not purée). Season with lemon juice and salt.To make the dough, in a large bowl combine the flour and salt and make a well in the centre. Slowly pour in the boiling water, little by little, and mix with a fork for 3 minutes until the dough comes together.Transfer the dough to a clean work surface dusted with flour. Use your hands to knead the dough for 10 minutes until smooth.Place the dough into a bowl, cover and set aside for 30 minutes.Roll out the dough about 2mm/1/16in thick or pass it through a pasta roller, working your way down from the highest setting.Slice the dough into 5cm/2in squares. Dust with flour, then stack on a plate. Put in an airtight container and chill in the fridge for 2–4 hours.To make the yoghurt, combine all the ingredients in a small bowl and mix well. Set aside.To make the tomato sauce, preheat a grill to its highest setting. Brush the tomatoes with some sunflower oil and season with salt (or a pinch of smoked salt if replacing smoked olive oil). Place them under the high grill for 10–15 minutes until charred all over.Transfer the tomatoes to a food processor and pulse until broken down.Heat 1 tablespoon of sunflower oil in a small frying pan over a medium heat. Add the onions and garlic and fry for 5 minutes until the onions are softened and translucent. Add the tomatoes and smoked olive oil (or normal olive oil if using smoked salt) and fry for another 20 minutes, until reduced by half.To assemble, remove the dough from the fridge. Add a heaped teaspoon of the mushroom filling into the centre of a dough wrapper. Pinch the wrapper and join the corners in the centre to resemble an ‘x’ from above.Place on a baking sheet or large plate and repeat with the remaining filling and wrappers. At this point you can freeze the manti for up to 3 months.When ready to cook, bring a large pan of salted water to the boil and, working in batches to avoid overcrowding, carefully lower the manti into the water and cook for 4 minutes. Make sure you defrost the manti before cooking if you have frozen them.Meanwhile, spoon the yoghurt into 4 serving bowls. Top with the tomato sauce. Use a slotted spoon to carefully transfer the cooked manti to a plate lined with kitchen paper to drain. Place four manti into each bowl.Drizzle with the melted butter and sprinkle over the sweet pepper flakes and mint. Garnish with the wild mushrooms and radicchio and serve. To make the mushroom filling, preheat the oven to 200C/180C Fan/Gas 6. To make the mushroom filling, preheat the oven to 200C/180C Fan/Gas 6. Place the portobello and button mushrooms on a baking sheet and roast for 20 minutes. Place the portobello and button mushrooms on a baking sheet and roast for 20 minutes. Heat the oil in a deep fat fryer or deep pan to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the oyster mushrooms into the hot oil and deep-fry for 3–4 minutes, until golden. Heat the oil in a deep fat fryer or deep pan to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the oyster mushrooms into the hot oil and deep-fry for 3–4 minutes, until golden. Heat 1 tablespoon of oil in a small frying pan over a medium heat. Add the onions and garlic and fry for 5 minutes, until the onions are translucent. Heat 1 tablespoon of oil in a small frying pan over a medium heat. Add the onions and garlic and fry for 5 minutes, until the onions are translucent. In a food processor, combine all the mushrooms, the onion mixture and parsley and pulse until minced (do not purée). Season with lemon juice and salt. In a food processor, combine all the mushrooms, the onion mixture and parsley and pulse until minced (do not purée). Season with lemon juice and salt. To make the dough, in a large bowl combine the flour and salt and make a well in the centre. Slowly pour in the boiling water, little by little, and mix with a fork for 3 minutes until the dough comes together. To make the dough, in a large bowl combine the flour and salt and make a well in the centre. Slowly pour in the boiling water, little by little, and mix with a fork for 3 minutes until the dough comes together. Transfer the dough to a clean work surface dusted with flour. Use your hands to knead the dough for 10 minutes until smooth. Transfer the dough to a clean work surface dusted with flour. Use your hands to knead the dough for 10 minutes until smooth. Place the dough into a bowl, cover and set aside for 30 minutes. Place the dough into a bowl, cover and set aside for 30 minutes. Roll out the dough about 2mm/1/16in thick or pass it through a pasta roller, working your way down from the highest setting. Roll out the dough about 2mm/1/16in thick or pass it through a pasta roller, working your way down from the highest setting. Slice the dough into 5cm/2in squares. Dust with flour, then stack on a plate. Put in an airtight container and chill in the fridge for 2–4 hours. Slice the dough into 5cm/2in squares. Dust with flour, then stack on a plate. Put in an airtight container and chill in the fridge for 2–4 hours. To make the yoghurt, combine all the ingredients in a small bowl and mix well. Set aside. To make the yoghurt, combine all the ingredients in a small bowl and mix well. Set aside. To make the tomato sauce, preheat a grill to its highest setting. Brush the tomatoes with some sunflower oil and season with salt (or a pinch of smoked salt if replacing smoked olive oil). Place them under the high grill for 10–15 minutes until charred all over. To make the tomato sauce, preheat a grill to its highest setting. Brush the tomatoes with some sunflower oil and season with salt (or a pinch of smoked salt if replacing smoked olive oil). Place them under the high grill for 10–15 minutes until charred all over. Transfer the tomatoes to a food processor and pulse until broken down. Transfer the tomatoes to a food processor and pulse until broken down. Heat 1 tablespoon of sunflower oil in a small frying pan over a medium heat. Add the onions and garlic and fry for 5 minutes until the onions are softened and translucent. Heat 1 tablespoon of sunflower oil in a small frying pan over a medium heat. Add the onions and garlic and fry for 5 minutes until the onions are softened and translucent. Add the tomatoes and smoked olive oil (or normal olive oil if using smoked salt) and fry for another 20 minutes, until reduced by half. Add the tomatoes and smoked olive oil (or normal olive oil if using smoked salt) and fry for another 20 minutes, until reduced by half. To assemble, remove the dough from the fridge. Add a heaped teaspoon of the mushroom filling into the centre of a dough wrapper. Pinch the wrapper and join the corners in the centre to resemble an ‘x’ from above. To assemble, remove the dough from the fridge. Add a heaped teaspoon of the mushroom filling into the centre of a dough wrapper. Pinch the wrapper and join the corners in the centre to resemble an ‘x’ from above. Place on a baking sheet or large plate and repeat with the remaining filling and wrappers. At this point you can freeze the manti for up to 3 months. Place on a baking sheet or large plate and repeat with the remaining filling and wrappers. At this point you can freeze the manti for up to 3 months. When ready to cook, bring a large pan of salted water to the boil and, working in batches to avoid overcrowding, carefully lower the manti into the water and cook for 4 minutes. Make sure you defrost the manti before cooking if you have frozen them. When ready to cook, bring a large pan of salted water to the boil and, working in batches to avoid overcrowding, carefully lower the manti into the water and cook for 4 minutes. Make sure you defrost the manti before cooking if you have frozen them. Meanwhile, spoon the yoghurt into 4 serving bowls. Top with the tomato sauce. Meanwhile, spoon the yoghurt into 4 serving bowls. Top with the tomato sauce. Use a slotted spoon to carefully transfer the cooked manti to a plate lined with kitchen paper to drain. Place four manti into each bowl. Use a slotted spoon to carefully transfer the cooked manti to a plate lined with kitchen paper to drain. Place four manti into each bowl. Drizzle with the melted butter and sprinkle over the sweet pepper flakes and mint. Garnish with the wild mushrooms and radicchio and serve. Drizzle with the melted butter and sprinkle over the sweet pepper flakes and mint. Garnish with the wild mushrooms and radicchio and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad144eb3bdbfd0cc00b4b"
} | 2010b53c6f83c06f0fcdc3f4d09e9ea20b015362975f3bd2374ae677050be8ad | Beetroot and paneer burgers recipe
An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_and_paneer_43149_16x9.jpg This tasty burger is reminiscent of the potato pavs we ate on holiday in India. A pav is a super soft eggless roll, not dissimilar to a dinner roll, and commonly found in India. 500g/1lb 2oz cooked beetroot, grated225g/8oz paneer, crumbled2 tbsp lemon juice4 tbsp greate fresh ginger root2 tbsp finely chopped chillies2 tsp sea salt flakeshandful finely chopped fresh coriander2 tbsp gram flour1 tbsp smoked paprika1 tsp ground fennel seeds½ tsp black mustard seeds1 tsp ground cuminvegetable oil, for frying 500g/1lb 2oz cooked beetroot, grated 225g/8oz paneer, crumbled 2 tbsp lemon juice 4 tbsp greate fresh ginger root 2 tbsp finely chopped chillies 2 tsp sea salt flakes handful finely chopped fresh coriander 2 tbsp gram flour 1 tbsp smoked paprika 1 tsp ground fennel seeds ½ tsp black mustard seeds 1 tsp ground cumin vegetable oil, for frying 8 dinner rolls or burger buns, split and toastedraita brinjal chutney 8 dinner rolls or burger buns, split and toasted raita brinjal chutney Method To make the burgers, add the beetroot, ginger and chilli to a dry pan over a medium heat. Fry until most of the excess liquid has evaporated, then drain in a sieve and transfer to a large mixing bowl. Leave to cool for 5 minutes. Add the remaining ingredients, except for the oil, and mix well. Set aside to cool. Once cool enough to handle, shape the mixture into 8 small patties. Heat a drizzle of oil in a large frying pan and cook for 5 minutes on each side, until a nice crust has formed. Serve the burgers in the buns, with the riata and chutney, if using. To make the burgers, add the beetroot, ginger and chilli to a dry pan over a medium heat. Fry until most of the excess liquid has evaporated, then drain in a sieve and transfer to a large mixing bowl. Leave to cool for 5 minutes. To make the burgers, add the beetroot, ginger and chilli to a dry pan over a medium heat. Fry until most of the excess liquid has evaporated, then drain in a sieve and transfer to a large mixing bowl. Leave to cool for 5 minutes. Add the remaining ingredients, except for the oil, and mix well. Set aside to cool. Add the remaining ingredients, except for the oil, and mix well. Set aside to cool. Once cool enough to handle, shape the mixture into 8 small patties. Heat a drizzle of oil in a large frying pan and cook for 5 minutes on each side, until a nice crust has formed. Once cool enough to handle, shape the mixture into 8 small patties. Heat a drizzle of oil in a large frying pan and cook for 5 minutes on each side, until a nice crust has formed. Serve the burgers in the buns, with the riata and chutney, if using. Serve the burgers in the buns, with the riata and chutney, if using. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beetroot_and_paneer_43149",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beetroot and paneer burgers 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/beetroot_and_paneer_43149_16x9.jpg This tasty burger is reminiscent of the potato pavs we ate on holiday in India. A pav is a super soft eggless roll, not dissimilar to a dinner roll, and commonly found in India. 500g/1lb 2oz cooked beetroot, grated225g/8oz paneer, crumbled2 tbsp lemon juice4 tbsp greate fresh ginger root2 tbsp finely chopped chillies2 tsp sea salt flakeshandful finely chopped fresh coriander2 tbsp gram flour1 tbsp smoked paprika1 tsp ground fennel seeds½ tsp black mustard seeds1 tsp ground cuminvegetable oil, for frying 500g/1lb 2oz cooked beetroot, grated 225g/8oz paneer, crumbled 2 tbsp lemon juice 4 tbsp greate fresh ginger root 2 tbsp finely chopped chillies 2 tsp sea salt flakes handful finely chopped fresh coriander 2 tbsp gram flour 1 tbsp smoked paprika 1 tsp ground fennel seeds ½ tsp black mustard seeds 1 tsp ground cumin vegetable oil, for frying 8 dinner rolls or burger buns, split and toastedraita brinjal chutney 8 dinner rolls or burger buns, split and toasted raita brinjal chutney Method To make the burgers, add the beetroot, ginger and chilli to a dry pan over a medium heat. Fry until most of the excess liquid has evaporated, then drain in a sieve and transfer to a large mixing bowl. Leave to cool for 5 minutes. Add the remaining ingredients, except for the oil, and mix well. Set aside to cool. Once cool enough to handle, shape the mixture into 8 small patties. Heat a drizzle of oil in a large frying pan and cook for 5 minutes on each side, until a nice crust has formed. Serve the burgers in the buns, with the riata and chutney, if using. To make the burgers, add the beetroot, ginger and chilli to a dry pan over a medium heat. Fry until most of the excess liquid has evaporated, then drain in a sieve and transfer to a large mixing bowl. Leave to cool for 5 minutes. To make the burgers, add the beetroot, ginger and chilli to a dry pan over a medium heat. Fry until most of the excess liquid has evaporated, then drain in a sieve and transfer to a large mixing bowl. Leave to cool for 5 minutes. Add the remaining ingredients, except for the oil, and mix well. Set aside to cool. Add the remaining ingredients, except for the oil, and mix well. Set aside to cool. Once cool enough to handle, shape the mixture into 8 small patties. Heat a drizzle of oil in a large frying pan and cook for 5 minutes on each side, until a nice crust has formed. Once cool enough to handle, shape the mixture into 8 small patties. Heat a drizzle of oil in a large frying pan and cook for 5 minutes on each side, until a nice crust has formed. Serve the burgers in the buns, with the riata and chutney, if using. Serve the burgers in the buns, with the riata and chutney, if using."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad145eb3bdbfd0cc00b4c"
} | bc9b44ce8b178af2e556ecff489045ecb8dce0569e33db312b7a559b1c823e26 | Scallops three ways recipe
For the grilled queenies, preheat the grill to hot. Crumple a large sheet of foil and use to line a large grill pan. Arrange the scallops in their half shells on top. Cut off a 50g/1¾oz piece of butter and set aside. Cut the remaining butter into 20 small pieces and add a piece to each shell, then grill for 2–3 minutes until opaque.Meanwhile, make the beer sabayon. Place a heatproof bowl over a saucepan of boiling water, but don’t let the bottom of the bowl touch the water. Add the reserved butter and when it has melted add the egg yolks and lemon juice and whisk, using an electric hand whisk or balloon whisk, until thick and foamy. Still whisking, add the beer: as it heats up the foam will begin to thicken slightly. Stir in the chives and season to taste. Pour over the scallops in their shells and serve immediately. To make the spring rolls, lay out a spring roll wrapper on a lightly floured board. Lay a row of four scallop pieces in the middle of the wrapper, near to the edge, sprinkle with five-spice powder and tear a coriander leaf over the scallops.Brush the cornflour paste around the spring roll wrapper and roll up into a spring roll, tucking in the sides and pressing gently to seal. If it starts to get too thick, cut off the excess pastry. Repeat to make 12 spring rolls and set aside on an oiled plate. Cover with damp kitchen paper to stop them drying out.To make the dipping sauce, mix all the ingredients together and put into a little serving bowl.Heat the oil in a frying pan and fry the spring rolls until golden. Drain on kitchen paper. Serve with the dipping sauce.To make the scallop ceviche, put the red onion in a bowl and sprinkle with salt. Add just enough water to cover. Leave to stand for 30 minutes.Meanwhile, slice the scallops very thinly, add a little salt and stir gently to mix.To make the tiger’s milk, put the lime juice, orange juice, chilli and coriander stems in a blender or small food processor and blitz until smooth. Add the garlic and leave to infuse for 5 minutes, to give a hint of the garlic without the heat. Remove the garlic and season with salt.Put the scallops in a small bowl, add the tiger’s milk and leave to stand for 30 seconds, then drain, reserving the liquid.Arrange the scallops over four plates and drizzle over a little of the tiger’s milk. Drain the red onion and sprinkle over the scallops, along with the tomato and chilli. Garnish with the herbs and serve immediately. For the grilled queenies, preheat the grill to hot. Crumple a large sheet of foil and use to line a large grill pan. Arrange the scallops in their half shells on top. Cut off a 50g/1¾oz piece of butter and set aside. Cut the remaining butter into 20 small pieces and add a piece to each shell, then grill for 2–3 minutes until opaque. For the grilled queenies, preheat the grill to hot. Crumple a large sheet of foil and use to line a large grill pan. Arrange the scallops in their half shells on top. Cut off a 50g/1¾oz piece of butter and set aside. Cut the remaining butter into 20 small pieces and add a piece to each shell, then grill for 2–3 minutes until opaque. Meanwhile, make the beer sabayon. Place a heatproof bowl over a saucepan of boiling water, but don’t let the bottom of the bowl touch the water. Add the reserved butter and when it has melted add the egg yolks and lemon juice and whisk, using an electric hand whisk or balloon whisk, until thick and foamy. Still whisking, add the beer: as it heats up the foam will begin to thicken slightly. Stir in the chives and season to taste. Pour over the scallops in their shells and serve immediately. Meanwhile, make the beer sabayon. Place a heatproof bowl over a saucepan of boiling water, but don’t let the bottom of the bowl touch the water. Add the reserved butter and when it has melted add the egg yolks and lemon juice and whisk, using an electric hand whisk or balloon whisk, until thick and foamy. Still whisking, add the beer: as it heats up the foam will begin to thicken slightly. Stir in the chives and season to taste. Pour over the scallops in their shells and serve immediately. To make the spring rolls, lay out a spring roll wrapper on a lightly floured board. Lay a row of four scallop pieces in the middle of the wrapper, near to the edge, sprinkle with five-spice powder and tear a coriander leaf over the scallops. To make the spring rolls, lay out a spring roll wrapper on a lightly floured board. Lay a row of four scallop pieces in the middle of the wrapper, near to the edge, sprinkle with five-spice powder and tear a coriander leaf over the scallops. Brush the cornflour paste around the spring roll wrapper and roll up into a spring roll, tucking in the sides and pressing gently to seal. If it starts to get too thick, cut off the excess pastry. Brush the cornflour paste around the spring roll wrapper and roll up into a spring roll, tucking in the sides and pressing gently to seal. If it starts to get too thick, cut off the excess pastry. Repeat to make 12 spring rolls and set aside on an oiled plate. Cover with damp kitchen paper to stop them drying out. Repeat to make 12 spring rolls and set aside on an oiled plate. Cover with damp kitchen paper to stop them drying out. To make the dipping sauce, mix all the ingredients together and put into a little serving bowl. To make the dipping sauce, mix all the ingredients together and put into a little serving bowl. Heat the oil in a frying pan and fry the spring rolls until golden. Drain on kitchen paper. Serve with the dipping sauce. Heat the oil in a frying pan and fry the spring rolls until golden. Drain on kitchen paper. Serve with the dipping sauce. To make the scallop ceviche, put the red onion in a bowl and sprinkle with salt. Add just enough water to cover. Leave to stand for 30 minutes. To make the scallop ceviche, put the red onion in a bowl and sprinkle with salt. Add just enough water to cover. Leave to stand for 30 minutes. Meanwhile, slice the scallops very thinly, add a little salt and stir gently to mix. Meanwhile, slice the scallops very thinly, add a little salt and stir gently to mix. To make the tiger’s milk, put the lime juice, orange juice, chilli and coriander stems in a blender or small food processor and blitz until smooth. Add the garlic and leave to infuse for 5 minutes, to give a hint of the garlic without the heat. Remove the garlic and season with salt. To make the tiger’s milk, put the lime juice, orange juice, chilli and coriander stems in a blender or small food processor and blitz until smooth. Add the garlic and leave to infuse for 5 minutes, to give a hint of the garlic without the heat. Remove the garlic and season with salt. Put the scallops in a small bowl, add the tiger’s milk and leave to stand for 30 seconds, then drain, reserving the liquid. Put the scallops in a small bowl, add the tiger’s milk and leave to stand for 30 seconds, then drain, reserving the liquid. Arrange the scallops over four plates and drizzle over a little of the tiger’s milk. Drain the red onion and sprinkle over the scallops, along with the tomato and chilli. Garnish with the herbs and serve immediately. Arrange the scallops over four plates and drizzle over a little of the tiger’s milk. Drain the red onion and sprinkle over the scallops, along with the tomato and chilli. Garnish with the herbs and serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/scallops_three_ways_29634",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Scallops three ways recipe",
"content": "For the grilled queenies, preheat the grill to hot. Crumple a large sheet of foil and use to line a large grill pan. Arrange the scallops in their half shells on top. Cut off a 50g/1¾oz piece of butter and set aside. Cut the remaining butter into 20 small pieces and add a piece to each shell, then grill for 2–3 minutes until opaque.Meanwhile, make the beer sabayon. Place a heatproof bowl over a saucepan of boiling water, but don’t let the bottom of the bowl touch the water. Add the reserved butter and when it has melted add the egg yolks and lemon juice and whisk, using an electric hand whisk or balloon whisk, until thick and foamy. Still whisking, add the beer: as it heats up the foam will begin to thicken slightly. Stir in the chives and season to taste. Pour over the scallops in their shells and serve immediately. To make the spring rolls, lay out a spring roll wrapper on a lightly floured board. Lay a row of four scallop pieces in the middle of the wrapper, near to the edge, sprinkle with five-spice powder and tear a coriander leaf over the scallops.Brush the cornflour paste around the spring roll wrapper and roll up into a spring roll, tucking in the sides and pressing gently to seal. If it starts to get too thick, cut off the excess pastry. Repeat to make 12 spring rolls and set aside on an oiled plate. Cover with damp kitchen paper to stop them drying out.To make the dipping sauce, mix all the ingredients together and put into a little serving bowl.Heat the oil in a frying pan and fry the spring rolls until golden. Drain on kitchen paper. Serve with the dipping sauce.To make the scallop ceviche, put the red onion in a bowl and sprinkle with salt. Add just enough water to cover. Leave to stand for 30 minutes.Meanwhile, slice the scallops very thinly, add a little salt and stir gently to mix.To make the tiger’s milk, put the lime juice, orange juice, chilli and coriander stems in a blender or small food processor and blitz until smooth. Add the garlic and leave to infuse for 5 minutes, to give a hint of the garlic without the heat. Remove the garlic and season with salt.Put the scallops in a small bowl, add the tiger’s milk and leave to stand for 30 seconds, then drain, reserving the liquid.Arrange the scallops over four plates and drizzle over a little of the tiger’s milk. Drain the red onion and sprinkle over the scallops, along with the tomato and chilli. Garnish with the herbs and serve immediately. For the grilled queenies, preheat the grill to hot. Crumple a large sheet of foil and use to line a large grill pan. Arrange the scallops in their half shells on top. Cut off a 50g/1¾oz piece of butter and set aside. Cut the remaining butter into 20 small pieces and add a piece to each shell, then grill for 2–3 minutes until opaque. For the grilled queenies, preheat the grill to hot. Crumple a large sheet of foil and use to line a large grill pan. Arrange the scallops in their half shells on top. Cut off a 50g/1¾oz piece of butter and set aside. Cut the remaining butter into 20 small pieces and add a piece to each shell, then grill for 2–3 minutes until opaque. Meanwhile, make the beer sabayon. Place a heatproof bowl over a saucepan of boiling water, but don’t let the bottom of the bowl touch the water. Add the reserved butter and when it has melted add the egg yolks and lemon juice and whisk, using an electric hand whisk or balloon whisk, until thick and foamy. Still whisking, add the beer: as it heats up the foam will begin to thicken slightly. Stir in the chives and season to taste. Pour over the scallops in their shells and serve immediately. Meanwhile, make the beer sabayon. Place a heatproof bowl over a saucepan of boiling water, but don’t let the bottom of the bowl touch the water. Add the reserved butter and when it has melted add the egg yolks and lemon juice and whisk, using an electric hand whisk or balloon whisk, until thick and foamy. Still whisking, add the beer: as it heats up the foam will begin to thicken slightly. Stir in the chives and season to taste. Pour over the scallops in their shells and serve immediately. To make the spring rolls, lay out a spring roll wrapper on a lightly floured board. Lay a row of four scallop pieces in the middle of the wrapper, near to the edge, sprinkle with five-spice powder and tear a coriander leaf over the scallops. To make the spring rolls, lay out a spring roll wrapper on a lightly floured board. Lay a row of four scallop pieces in the middle of the wrapper, near to the edge, sprinkle with five-spice powder and tear a coriander leaf over the scallops. Brush the cornflour paste around the spring roll wrapper and roll up into a spring roll, tucking in the sides and pressing gently to seal. If it starts to get too thick, cut off the excess pastry. Brush the cornflour paste around the spring roll wrapper and roll up into a spring roll, tucking in the sides and pressing gently to seal. If it starts to get too thick, cut off the excess pastry. Repeat to make 12 spring rolls and set aside on an oiled plate. Cover with damp kitchen paper to stop them drying out. Repeat to make 12 spring rolls and set aside on an oiled plate. Cover with damp kitchen paper to stop them drying out. To make the dipping sauce, mix all the ingredients together and put into a little serving bowl. To make the dipping sauce, mix all the ingredients together and put into a little serving bowl. Heat the oil in a frying pan and fry the spring rolls until golden. Drain on kitchen paper. Serve with the dipping sauce. Heat the oil in a frying pan and fry the spring rolls until golden. Drain on kitchen paper. Serve with the dipping sauce. To make the scallop ceviche, put the red onion in a bowl and sprinkle with salt. Add just enough water to cover. Leave to stand for 30 minutes. To make the scallop ceviche, put the red onion in a bowl and sprinkle with salt. Add just enough water to cover. Leave to stand for 30 minutes. Meanwhile, slice the scallops very thinly, add a little salt and stir gently to mix. Meanwhile, slice the scallops very thinly, add a little salt and stir gently to mix. To make the tiger’s milk, put the lime juice, orange juice, chilli and coriander stems in a blender or small food processor and blitz until smooth. Add the garlic and leave to infuse for 5 minutes, to give a hint of the garlic without the heat. Remove the garlic and season with salt. To make the tiger’s milk, put the lime juice, orange juice, chilli and coriander stems in a blender or small food processor and blitz until smooth. Add the garlic and leave to infuse for 5 minutes, to give a hint of the garlic without the heat. Remove the garlic and season with salt. Put the scallops in a small bowl, add the tiger’s milk and leave to stand for 30 seconds, then drain, reserving the liquid. Put the scallops in a small bowl, add the tiger’s milk and leave to stand for 30 seconds, then drain, reserving the liquid. Arrange the scallops over four plates and drizzle over a little of the tiger’s milk. Drain the red onion and sprinkle over the scallops, along with the tomato and chilli. Garnish with the herbs and serve immediately. Arrange the scallops over four plates and drizzle over a little of the tiger’s milk. Drain the red onion and sprinkle over the scallops, along with the tomato and chilli. Garnish with the herbs and serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad145eb3bdbfd0cc00b4d"
} | 372faa2f6f7d865593b5b221e073a32a57f54e2067853dddb286592539e9f927 | Coconut rice recipe
An average of 3.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_rice_40744_16x9.jpg Coconut rice goes well with all sorts of cuisines, from the Caribbean to South-East Asia. It’s particularly good with a Thai green curry. 300g/10½oz long-grain rice170ml/6fl oz coconut milk 170ml/6fl oz vegetable stocksalt, to tastecaster sugar, to tastepepper, to taste 300g/10½oz long-grain rice 170ml/6fl oz coconut milk 170ml/6fl oz vegetable stock salt, to taste caster sugar, to taste pepper, to taste Method Wash the rice well under cold running water to remove any excess starch and transfer to a saucepan with a tight-fitting lid.Mix the coconut milk and stock together and pour it over the washed rice.Cover the saucepan with a lid and bring the rice to a boil on a high heat.Once vigorously boiling, change to a low heat, cover with the lid and simmer for 10 minutes, or until the water level is the same as the top of the rice.At this point, turn the heat off and leave the rice to rest for 10 minutes, keeping the lid on. Use a wooden spoon to fluff up the rice before serving. Add salt, sugar and pepper to taste. Wash the rice well under cold running water to remove any excess starch and transfer to a saucepan with a tight-fitting lid. Wash the rice well under cold running water to remove any excess starch and transfer to a saucepan with a tight-fitting lid. Mix the coconut milk and stock together and pour it over the washed rice. Mix the coconut milk and stock together and pour it over the washed rice. Cover the saucepan with a lid and bring the rice to a boil on a high heat. Cover the saucepan with a lid and bring the rice to a boil on a high heat. Once vigorously boiling, change to a low heat, cover with the lid and simmer for 10 minutes, or until the water level is the same as the top of the rice. Once vigorously boiling, change to a low heat, cover with the lid and simmer for 10 minutes, or until the water level is the same as the top of the rice. At this point, turn the heat off and leave the rice to rest for 10 minutes, keeping the lid on. Use a wooden spoon to fluff up the rice before serving. Add salt, sugar and pepper to taste. At this point, turn the heat off and leave the rice to rest for 10 minutes, keeping the lid on. Use a wooden spoon to fluff up the rice before serving. Add salt, sugar and pepper to taste. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/coconut_rice_40744",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Coconut rice recipe",
"content": "An average of 3.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_rice_40744_16x9.jpg Coconut rice goes well with all sorts of cuisines, from the Caribbean to South-East Asia. It’s particularly good with a Thai green curry. 300g/10½oz long-grain rice170ml/6fl oz coconut milk 170ml/6fl oz vegetable stocksalt, to tastecaster sugar, to tastepepper, to taste 300g/10½oz long-grain rice 170ml/6fl oz coconut milk 170ml/6fl oz vegetable stock salt, to taste caster sugar, to taste pepper, to taste Method Wash the rice well under cold running water to remove any excess starch and transfer to a saucepan with a tight-fitting lid.Mix the coconut milk and stock together and pour it over the washed rice.Cover the saucepan with a lid and bring the rice to a boil on a high heat.Once vigorously boiling, change to a low heat, cover with the lid and simmer for 10 minutes, or until the water level is the same as the top of the rice.At this point, turn the heat off and leave the rice to rest for 10 minutes, keeping the lid on. Use a wooden spoon to fluff up the rice before serving. Add salt, sugar and pepper to taste. Wash the rice well under cold running water to remove any excess starch and transfer to a saucepan with a tight-fitting lid. Wash the rice well under cold running water to remove any excess starch and transfer to a saucepan with a tight-fitting lid. Mix the coconut milk and stock together and pour it over the washed rice. Mix the coconut milk and stock together and pour it over the washed rice. Cover the saucepan with a lid and bring the rice to a boil on a high heat. Cover the saucepan with a lid and bring the rice to a boil on a high heat. Once vigorously boiling, change to a low heat, cover with the lid and simmer for 10 minutes, or until the water level is the same as the top of the rice. Once vigorously boiling, change to a low heat, cover with the lid and simmer for 10 minutes, or until the water level is the same as the top of the rice. At this point, turn the heat off and leave the rice to rest for 10 minutes, keeping the lid on. Use a wooden spoon to fluff up the rice before serving. Add salt, sugar and pepper to taste. At this point, turn the heat off and leave the rice to rest for 10 minutes, keeping the lid on. Use a wooden spoon to fluff up the rice before serving. Add salt, sugar and pepper to taste."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad145eb3bdbfd0cc00b4e"
} | 401b5f4e5c6d1441fee75bf36b37d7ca422bc504505e102d0b821f0ecfe18e74 | Pan-fried chicken pie recipe
An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pan-fried_chicken_pie_32885_16x9.jpg Any time of day is a good time for a slice of Greek pie - often eaten on the move as a snack between meals or as a light lunch or evening meal with a salad. Chicken is a favourite filling for pie and it would normally be baked. This version is fried. 2 tbsp olive oillarge knob of butter1 leek, thinly sliced4-5 spring onions, thinly chopped150g/5oz button mushrooms, thinly sliced225g/8oz boneless cooked chicken, shredded150g/5oz feta cheese, crumbled4 tbsp chopped dill4 tbsp chopped parsley4-6 tbsp double creama little freshly ground nutmegfreshly ground black pepper and a little salt 2 tbsp olive oil large knob of butter 1 leek, thinly sliced 4-5 spring onions, thinly chopped 150g/5oz button mushrooms, thinly sliced 225g/8oz boneless cooked chicken, shredded 150g/5oz feta cheese, crumbled 4 tbsp chopped dill 4 tbsp chopped parsley 4-6 tbsp double cream a little freshly ground nutmeg freshly ground black pepper and a little salt olive oil, for brushing 200g/7oz filo pastry olive oil, for brushing 200g/7oz filo pastry Method For the filling, heat the olive oil and butter in a pan and fry the leeks, spring onions and mushrooms until softened.Place in a large bowl with the cooked chicken, feta cheese, herbs and enough cream to make the mixture moist.Season the filling with lots of freshly ground black pepper and a little nutmeg, to taste. Try the filling and add a little salt if needed. Feta cheese is very salty so you might not need it.Brush the base of a frying pan with olive oil. Lay some large pieces of pastry over the pan so that it drapes over the sides and brush all over with olive oil, then spoon in half the filling.Rip a piece of pastry and lay on top of the filling to cover. Brush with olive oil and sprinkle with a little water.Spoon in the rest of the filling; place more pastry on top in the same way as before to make the top layer, brush with olive oil and sprinkle with water.Fold the pastry, hanging over the edges of the pan, back over the top to form a nice round pie. Brush again with olive oil and sprinkle lightly with water.Fry for 6-8 minutes on a low heat, checking all the time so it doesn’t go brown too fast. Remove from the heat, turn over like a Spanish tortilla by placing a plate over the frying pan and quickly turning the pie upside-down on to the plate. Quickly slide it back into the pan and cook the other side for 6-8 minutes, or until golden-brown.Place on a round wooden board and cut into large wedges. Serve hot or cold with a green salad or vegetables. For the filling, heat the olive oil and butter in a pan and fry the leeks, spring onions and mushrooms until softened. For the filling, heat the olive oil and butter in a pan and fry the leeks, spring onions and mushrooms until softened. Place in a large bowl with the cooked chicken, feta cheese, herbs and enough cream to make the mixture moist. Place in a large bowl with the cooked chicken, feta cheese, herbs and enough cream to make the mixture moist. Season the filling with lots of freshly ground black pepper and a little nutmeg, to taste. Try the filling and add a little salt if needed. Feta cheese is very salty so you might not need it. Season the filling with lots of freshly ground black pepper and a little nutmeg, to taste. Try the filling and add a little salt if needed. Feta cheese is very salty so you might not need it. Brush the base of a frying pan with olive oil. Lay some large pieces of pastry over the pan so that it drapes over the sides and brush all over with olive oil, then spoon in half the filling. Brush the base of a frying pan with olive oil. Lay some large pieces of pastry over the pan so that it drapes over the sides and brush all over with olive oil, then spoon in half the filling. Rip a piece of pastry and lay on top of the filling to cover. Brush with olive oil and sprinkle with a little water. Rip a piece of pastry and lay on top of the filling to cover. Brush with olive oil and sprinkle with a little water. Spoon in the rest of the filling; place more pastry on top in the same way as before to make the top layer, brush with olive oil and sprinkle with water. Spoon in the rest of the filling; place more pastry on top in the same way as before to make the top layer, brush with olive oil and sprinkle with water. Fold the pastry, hanging over the edges of the pan, back over the top to form a nice round pie. Brush again with olive oil and sprinkle lightly with water. Fold the pastry, hanging over the edges of the pan, back over the top to form a nice round pie. Brush again with olive oil and sprinkle lightly with water. Fry for 6-8 minutes on a low heat, checking all the time so it doesn’t go brown too fast. Fry for 6-8 minutes on a low heat, checking all the time so it doesn’t go brown too fast. Remove from the heat, turn over like a Spanish tortilla by placing a plate over the frying pan and quickly turning the pie upside-down on to the plate. Quickly slide it back into the pan and cook the other side for 6-8 minutes, or until golden-brown. Remove from the heat, turn over like a Spanish tortilla by placing a plate over the frying pan and quickly turning the pie upside-down on to the plate. Quickly slide it back into the pan and cook the other side for 6-8 minutes, or until golden-brown. Place on a round wooden board and cut into large wedges. Serve hot or cold with a green salad or vegetables. Place on a round wooden board and cut into large wedges. Serve hot or cold with a green salad or vegetables. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pan-fried_chicken_pie_32885",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pan-fried chicken pie recipe",
"content": "An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pan-fried_chicken_pie_32885_16x9.jpg Any time of day is a good time for a slice of Greek pie - often eaten on the move as a snack between meals or as a light lunch or evening meal with a salad. Chicken is a favourite filling for pie and it would normally be baked. This version is fried. 2 tbsp olive oillarge knob of butter1 leek, thinly sliced4-5 spring onions, thinly chopped150g/5oz button mushrooms, thinly sliced225g/8oz boneless cooked chicken, shredded150g/5oz feta cheese, crumbled4 tbsp chopped dill4 tbsp chopped parsley4-6 tbsp double creama little freshly ground nutmegfreshly ground black pepper and a little salt 2 tbsp olive oil large knob of butter 1 leek, thinly sliced 4-5 spring onions, thinly chopped 150g/5oz button mushrooms, thinly sliced 225g/8oz boneless cooked chicken, shredded 150g/5oz feta cheese, crumbled 4 tbsp chopped dill 4 tbsp chopped parsley 4-6 tbsp double cream a little freshly ground nutmeg freshly ground black pepper and a little salt olive oil, for brushing 200g/7oz filo pastry olive oil, for brushing 200g/7oz filo pastry Method For the filling, heat the olive oil and butter in a pan and fry the leeks, spring onions and mushrooms until softened.Place in a large bowl with the cooked chicken, feta cheese, herbs and enough cream to make the mixture moist.Season the filling with lots of freshly ground black pepper and a little nutmeg, to taste. Try the filling and add a little salt if needed. Feta cheese is very salty so you might not need it.Brush the base of a frying pan with olive oil. Lay some large pieces of pastry over the pan so that it drapes over the sides and brush all over with olive oil, then spoon in half the filling.Rip a piece of pastry and lay on top of the filling to cover. Brush with olive oil and sprinkle with a little water.Spoon in the rest of the filling; place more pastry on top in the same way as before to make the top layer, brush with olive oil and sprinkle with water.Fold the pastry, hanging over the edges of the pan, back over the top to form a nice round pie. Brush again with olive oil and sprinkle lightly with water.Fry for 6-8 minutes on a low heat, checking all the time so it doesn’t go brown too fast. Remove from the heat, turn over like a Spanish tortilla by placing a plate over the frying pan and quickly turning the pie upside-down on to the plate. Quickly slide it back into the pan and cook the other side for 6-8 minutes, or until golden-brown.Place on a round wooden board and cut into large wedges. Serve hot or cold with a green salad or vegetables. For the filling, heat the olive oil and butter in a pan and fry the leeks, spring onions and mushrooms until softened. For the filling, heat the olive oil and butter in a pan and fry the leeks, spring onions and mushrooms until softened. Place in a large bowl with the cooked chicken, feta cheese, herbs and enough cream to make the mixture moist. Place in a large bowl with the cooked chicken, feta cheese, herbs and enough cream to make the mixture moist. Season the filling with lots of freshly ground black pepper and a little nutmeg, to taste. Try the filling and add a little salt if needed. Feta cheese is very salty so you might not need it. Season the filling with lots of freshly ground black pepper and a little nutmeg, to taste. Try the filling and add a little salt if needed. Feta cheese is very salty so you might not need it. Brush the base of a frying pan with olive oil. Lay some large pieces of pastry over the pan so that it drapes over the sides and brush all over with olive oil, then spoon in half the filling. Brush the base of a frying pan with olive oil. Lay some large pieces of pastry over the pan so that it drapes over the sides and brush all over with olive oil, then spoon in half the filling. Rip a piece of pastry and lay on top of the filling to cover. Brush with olive oil and sprinkle with a little water. Rip a piece of pastry and lay on top of the filling to cover. Brush with olive oil and sprinkle with a little water. Spoon in the rest of the filling; place more pastry on top in the same way as before to make the top layer, brush with olive oil and sprinkle with water. Spoon in the rest of the filling; place more pastry on top in the same way as before to make the top layer, brush with olive oil and sprinkle with water. Fold the pastry, hanging over the edges of the pan, back over the top to form a nice round pie. Brush again with olive oil and sprinkle lightly with water. Fold the pastry, hanging over the edges of the pan, back over the top to form a nice round pie. Brush again with olive oil and sprinkle lightly with water. Fry for 6-8 minutes on a low heat, checking all the time so it doesn’t go brown too fast. Fry for 6-8 minutes on a low heat, checking all the time so it doesn’t go brown too fast. Remove from the heat, turn over like a Spanish tortilla by placing a plate over the frying pan and quickly turning the pie upside-down on to the plate. Quickly slide it back into the pan and cook the other side for 6-8 minutes, or until golden-brown. Remove from the heat, turn over like a Spanish tortilla by placing a plate over the frying pan and quickly turning the pie upside-down on to the plate. Quickly slide it back into the pan and cook the other side for 6-8 minutes, or until golden-brown. Place on a round wooden board and cut into large wedges. Serve hot or cold with a green salad or vegetables. Place on a round wooden board and cut into large wedges. Serve hot or cold with a green salad or vegetables."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad146eb3bdbfd0cc00b4f"
} | fd24080e109fadede484c6afa2299bf8cb231ce84e69eb1a4f90897bb1f843ed | Spiced chicken parcel recipe
An average of 4.8 out of 5 stars from 4 ratings Spicy chicken and rice are bundled together in in a lovely crisp parcel of buttery filo pastry in this easy, yet unusual, chicken supper. 4 chicken thighs, skin and bones removed4 tbsp olive oil 1 tsp cayenne pepper1 tbsp ground turmeric1 tbsp garam masala200g/7oz basmati rice400ml/14fl oz chicken stock75g/2½oz butterfreshly ground black pepper5 filo pastry sheets 4 chicken thighs, skin and bones removed 4 tbsp olive oil 1 tsp cayenne pepper 1 tbsp ground turmeric 1 tbsp garam masala 200g/7oz basmati rice 400ml/14fl oz chicken stock 75g/2½oz butter freshly ground black pepper 5 filo pastry sheets Method Preheat the oven to 200C/400F/Gas 6.Remove the skin and bones from the chicken thighs and roughly chop.Warm the olive oil in a large pan. Add the chicken and spices and cook on a low heat for three minutes, taking care that the spices do not burn.Add the rice and the stock to the same pan. Bring to the boil, then reduce the heat to a simmer. Replace the pan lid and allow to cook for 10 minutes.Melt the butter and season generously with pepper.Lay a sheet of filo pastry on a large baking tray and brush generously with the peppery butter. Lay a second, third and fourth sheet of filo, brushing each one with more butter as you go.When the 10 minutes of rice cooking has elapsed, evenly spread the chicken and rice mixture on one half of the filo rectangle.Brush around the edges of the mixture with more butter and then fold the empty filo side over the mixture like a book and press down the edges.Take the remaining filo sheet, soak it in the butter, crumple and place on top of the parcel as decoration.Bake in the oven for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Remove the skin and bones from the chicken thighs and roughly chop. Remove the skin and bones from the chicken thighs and roughly chop. Warm the olive oil in a large pan. Add the chicken and spices and cook on a low heat for three minutes, taking care that the spices do not burn. Warm the olive oil in a large pan. Add the chicken and spices and cook on a low heat for three minutes, taking care that the spices do not burn. Add the rice and the stock to the same pan. Bring to the boil, then reduce the heat to a simmer. Replace the pan lid and allow to cook for 10 minutes. Add the rice and the stock to the same pan. Bring to the boil, then reduce the heat to a simmer. Replace the pan lid and allow to cook for 10 minutes. Melt the butter and season generously with pepper. Melt the butter and season generously with pepper. Lay a sheet of filo pastry on a large baking tray and brush generously with the peppery butter. Lay a second, third and fourth sheet of filo, brushing each one with more butter as you go. Lay a sheet of filo pastry on a large baking tray and brush generously with the peppery butter. Lay a second, third and fourth sheet of filo, brushing each one with more butter as you go. When the 10 minutes of rice cooking has elapsed, evenly spread the chicken and rice mixture on one half of the filo rectangle. When the 10 minutes of rice cooking has elapsed, evenly spread the chicken and rice mixture on one half of the filo rectangle. Brush around the edges of the mixture with more butter and then fold the empty filo side over the mixture like a book and press down the edges. Brush around the edges of the mixture with more butter and then fold the empty filo side over the mixture like a book and press down the edges. Take the remaining filo sheet, soak it in the butter, crumple and place on top of the parcel as decoration. Take the remaining filo sheet, soak it in the butter, crumple and place on top of the parcel as decoration. Bake in the oven for 30 minutes. Bake in the oven for 30 minutes. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spiced_chicken_parcel_60621",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spiced chicken parcel recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings Spicy chicken and rice are bundled together in in a lovely crisp parcel of buttery filo pastry in this easy, yet unusual, chicken supper. 4 chicken thighs, skin and bones removed4 tbsp olive oil 1 tsp cayenne pepper1 tbsp ground turmeric1 tbsp garam masala200g/7oz basmati rice400ml/14fl oz chicken stock75g/2½oz butterfreshly ground black pepper5 filo pastry sheets 4 chicken thighs, skin and bones removed 4 tbsp olive oil 1 tsp cayenne pepper 1 tbsp ground turmeric 1 tbsp garam masala 200g/7oz basmati rice 400ml/14fl oz chicken stock 75g/2½oz butter freshly ground black pepper 5 filo pastry sheets Method Preheat the oven to 200C/400F/Gas 6.Remove the skin and bones from the chicken thighs and roughly chop.Warm the olive oil in a large pan. Add the chicken and spices and cook on a low heat for three minutes, taking care that the spices do not burn.Add the rice and the stock to the same pan. Bring to the boil, then reduce the heat to a simmer. Replace the pan lid and allow to cook for 10 minutes.Melt the butter and season generously with pepper.Lay a sheet of filo pastry on a large baking tray and brush generously with the peppery butter. Lay a second, third and fourth sheet of filo, brushing each one with more butter as you go.When the 10 minutes of rice cooking has elapsed, evenly spread the chicken and rice mixture on one half of the filo rectangle.Brush around the edges of the mixture with more butter and then fold the empty filo side over the mixture like a book and press down the edges.Take the remaining filo sheet, soak it in the butter, crumple and place on top of the parcel as decoration.Bake in the oven for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Remove the skin and bones from the chicken thighs and roughly chop. Remove the skin and bones from the chicken thighs and roughly chop. Warm the olive oil in a large pan. Add the chicken and spices and cook on a low heat for three minutes, taking care that the spices do not burn. Warm the olive oil in a large pan. Add the chicken and spices and cook on a low heat for three minutes, taking care that the spices do not burn. Add the rice and the stock to the same pan. Bring to the boil, then reduce the heat to a simmer. Replace the pan lid and allow to cook for 10 minutes. Add the rice and the stock to the same pan. Bring to the boil, then reduce the heat to a simmer. Replace the pan lid and allow to cook for 10 minutes. Melt the butter and season generously with pepper. Melt the butter and season generously with pepper. Lay a sheet of filo pastry on a large baking tray and brush generously with the peppery butter. Lay a second, third and fourth sheet of filo, brushing each one with more butter as you go. Lay a sheet of filo pastry on a large baking tray and brush generously with the peppery butter. Lay a second, third and fourth sheet of filo, brushing each one with more butter as you go. When the 10 minutes of rice cooking has elapsed, evenly spread the chicken and rice mixture on one half of the filo rectangle. When the 10 minutes of rice cooking has elapsed, evenly spread the chicken and rice mixture on one half of the filo rectangle. Brush around the edges of the mixture with more butter and then fold the empty filo side over the mixture like a book and press down the edges. Brush around the edges of the mixture with more butter and then fold the empty filo side over the mixture like a book and press down the edges. Take the remaining filo sheet, soak it in the butter, crumple and place on top of the parcel as decoration. Take the remaining filo sheet, soak it in the butter, crumple and place on top of the parcel as decoration. Bake in the oven for 30 minutes. Bake in the oven for 30 minutes."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad146eb3bdbfd0cc00b50"
} | 66f519d80c400c2428d97cf696a175c199f8865cb056060da241217a451002c2 | Steamed chicken and shiitake dim sum buns recipe
An average of 5.0 out of 5 stars from 1 rating Chicken and mushrooms marinated in spring onion-flavoured oil makes for a delicious filling for these doughy steamed buns. 450g/1lb chicken breast or leg meat, diced115g/4oz winter bamboo shoots, diced25g/1oz diced shiitake mushrooms1 tsp diced spring onion½ tsp salt1½ tsp sugar1 tbsp sesame oilpinch white pepper½ tsp potato starch1 tbsp spring onion oil (see Tips) 450g/1lb chicken breast or leg meat, diced 115g/4oz winter bamboo shoots, diced 25g/1oz diced shiitake mushrooms 1 tsp diced spring onion ½ tsp salt 1½ tsp sugar 1 tbsp sesame oil pinch white pepper ½ tsp potato starch 1 tbsp spring onion oil (see Tips) 600g/1lb 5oz plain flour 7g instant yeast½ tbsp baking powder115g/4oz sugar 100g/3½oz milk2 free-range egg whites 600g/1lb 5oz plain flour 7g instant yeast ½ tbsp baking powder 115g/4oz sugar 100g/3½oz milk 2 free-range egg whites Method For the filling, mix the filling ingredients together in a shallow dish and leave to marinade for half an hour.For the dough, mix the ingredients for the dough together with 100g/3½oz of water, set aside in the bowl to rest and cover. After 20 minutes, mix again until smooth. The dough is then ready.To cook the dim sum prepare a steamer. Take a plum-sized piece of dough and roll it out into a 5cm/2in diameter circle that is approximately 5mm/¼in thick. Place some of the filling in the centre and fold around.Steam for 4-5 minutes until the chicken is cooked through and then serve. For the filling, mix the filling ingredients together in a shallow dish and leave to marinade for half an hour. For the filling, mix the filling ingredients together in a shallow dish and leave to marinade for half an hour. For the dough, mix the ingredients for the dough together with 100g/3½oz of water, set aside in the bowl to rest and cover. After 20 minutes, mix again until smooth. The dough is then ready. For the dough, mix the ingredients for the dough together with 100g/3½oz of water, set aside in the bowl to rest and cover. After 20 minutes, mix again until smooth. The dough is then ready. To cook the dim sum prepare a steamer. Take a plum-sized piece of dough and roll it out into a 5cm/2in diameter circle that is approximately 5mm/¼in thick. Place some of the filling in the centre and fold around. To cook the dim sum prepare a steamer. Take a plum-sized piece of dough and roll it out into a 5cm/2in diameter circle that is approximately 5mm/¼in thick. Place some of the filling in the centre and fold around. Steam for 4-5 minutes until the chicken is cooked through and then serve. Steam for 4-5 minutes until the chicken is cooked through and then serve. Recipe tips To make the spring onion oil, fry three stems of spring onion in 300ml/½ pint of vegetable oil until brown. Remove from the heat and cool. Discard the spring onion and you will have a fragrant oil that can be stored in an air-tight container for other uses. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/steamed_chicken_and_91654",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Steamed chicken and shiitake dim sum buns recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Chicken and mushrooms marinated in spring onion-flavoured oil makes for a delicious filling for these doughy steamed buns. 450g/1lb chicken breast or leg meat, diced115g/4oz winter bamboo shoots, diced25g/1oz diced shiitake mushrooms1 tsp diced spring onion½ tsp salt1½ tsp sugar1 tbsp sesame oilpinch white pepper½ tsp potato starch1 tbsp spring onion oil (see Tips) 450g/1lb chicken breast or leg meat, diced 115g/4oz winter bamboo shoots, diced 25g/1oz diced shiitake mushrooms 1 tsp diced spring onion ½ tsp salt 1½ tsp sugar 1 tbsp sesame oil pinch white pepper ½ tsp potato starch 1 tbsp spring onion oil (see Tips) 600g/1lb 5oz plain flour 7g instant yeast½ tbsp baking powder115g/4oz sugar 100g/3½oz milk2 free-range egg whites 600g/1lb 5oz plain flour 7g instant yeast ½ tbsp baking powder 115g/4oz sugar 100g/3½oz milk 2 free-range egg whites Method For the filling, mix the filling ingredients together in a shallow dish and leave to marinade for half an hour.For the dough, mix the ingredients for the dough together with 100g/3½oz of water, set aside in the bowl to rest and cover. After 20 minutes, mix again until smooth. The dough is then ready.To cook the dim sum prepare a steamer. Take a plum-sized piece of dough and roll it out into a 5cm/2in diameter circle that is approximately 5mm/¼in thick. Place some of the filling in the centre and fold around.Steam for 4-5 minutes until the chicken is cooked through and then serve. For the filling, mix the filling ingredients together in a shallow dish and leave to marinade for half an hour. For the filling, mix the filling ingredients together in a shallow dish and leave to marinade for half an hour. For the dough, mix the ingredients for the dough together with 100g/3½oz of water, set aside in the bowl to rest and cover. After 20 minutes, mix again until smooth. The dough is then ready. For the dough, mix the ingredients for the dough together with 100g/3½oz of water, set aside in the bowl to rest and cover. After 20 minutes, mix again until smooth. The dough is then ready. To cook the dim sum prepare a steamer. Take a plum-sized piece of dough and roll it out into a 5cm/2in diameter circle that is approximately 5mm/¼in thick. Place some of the filling in the centre and fold around. To cook the dim sum prepare a steamer. Take a plum-sized piece of dough and roll it out into a 5cm/2in diameter circle that is approximately 5mm/¼in thick. Place some of the filling in the centre and fold around. Steam for 4-5 minutes until the chicken is cooked through and then serve. Steam for 4-5 minutes until the chicken is cooked through and then serve. Recipe tips To make the spring onion oil, fry three stems of spring onion in 300ml/½ pint of vegetable oil until brown. Remove from the heat and cool. Discard the spring onion and you will have a fragrant oil that can be stored in an air-tight container for other uses."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad146eb3bdbfd0cc00b51"
} | 345eabac8de1a4a19ed3969ee9f4b9aac33a444ce193d51eb55374a9339d8b6d | Aubergine hummus recipe
An average of 4.0 out of 5 stars from 4 ratings Garlicky roasted aubergine makes a wonderful smoky addition to hummus dip. 1 medium aubergine, cut into 1cm/½in discs3 garlic cloves, chopped6 tbsp olive oil400g/14oz can chickpeas, drained3 sprigs rosemary 1 medium aubergine, cut into 1cm/½in discs 3 garlic cloves, chopped 6 tbsp olive oil 400g/14oz can chickpeas, drained 3 sprigs rosemary Method Set the oven to 200C/400F/Gas 6.Lay the aubergine on a baking tray, scatter over the chopped garlic and half of the olive oil.Bake in the oven for 15 minutes.Drain the chickpeas and warm through in a pan with the remaining olive oil and the rosemary.When the aubergine is softened and lightly toasted (after about 15 minutes), remove from the oven.Place half of the chickpeas and half of the aubergines in a food processor and blend until smooth.Return the blended mix back to the pan and add the rest of the aubergines and warm through for a minute. Serve hot. Set the oven to 200C/400F/Gas 6. Set the oven to 200C/400F/Gas 6. Lay the aubergine on a baking tray, scatter over the chopped garlic and half of the olive oil. Lay the aubergine on a baking tray, scatter over the chopped garlic and half of the olive oil. Bake in the oven for 15 minutes. Bake in the oven for 15 minutes. Drain the chickpeas and warm through in a pan with the remaining olive oil and the rosemary. Drain the chickpeas and warm through in a pan with the remaining olive oil and the rosemary. When the aubergine is softened and lightly toasted (after about 15 minutes), remove from the oven. When the aubergine is softened and lightly toasted (after about 15 minutes), remove from the oven. Place half of the chickpeas and half of the aubergines in a food processor and blend until smooth. Place half of the chickpeas and half of the aubergines in a food processor and blend until smooth. Return the blended mix back to the pan and add the rest of the aubergines and warm through for a minute. Return the blended mix back to the pan and add the rest of the aubergines and warm through for a minute. Serve hot. Serve hot. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/aubergine_hummus_58701",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Aubergine hummus recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings Garlicky roasted aubergine makes a wonderful smoky addition to hummus dip. 1 medium aubergine, cut into 1cm/½in discs3 garlic cloves, chopped6 tbsp olive oil400g/14oz can chickpeas, drained3 sprigs rosemary 1 medium aubergine, cut into 1cm/½in discs 3 garlic cloves, chopped 6 tbsp olive oil 400g/14oz can chickpeas, drained 3 sprigs rosemary Method Set the oven to 200C/400F/Gas 6.Lay the aubergine on a baking tray, scatter over the chopped garlic and half of the olive oil.Bake in the oven for 15 minutes.Drain the chickpeas and warm through in a pan with the remaining olive oil and the rosemary.When the aubergine is softened and lightly toasted (after about 15 minutes), remove from the oven.Place half of the chickpeas and half of the aubergines in a food processor and blend until smooth.Return the blended mix back to the pan and add the rest of the aubergines and warm through for a minute. Serve hot. Set the oven to 200C/400F/Gas 6. Set the oven to 200C/400F/Gas 6. Lay the aubergine on a baking tray, scatter over the chopped garlic and half of the olive oil. Lay the aubergine on a baking tray, scatter over the chopped garlic and half of the olive oil. Bake in the oven for 15 minutes. Bake in the oven for 15 minutes. Drain the chickpeas and warm through in a pan with the remaining olive oil and the rosemary. Drain the chickpeas and warm through in a pan with the remaining olive oil and the rosemary. When the aubergine is softened and lightly toasted (after about 15 minutes), remove from the oven. When the aubergine is softened and lightly toasted (after about 15 minutes), remove from the oven. Place half of the chickpeas and half of the aubergines in a food processor and blend until smooth. Place half of the chickpeas and half of the aubergines in a food processor and blend until smooth. Return the blended mix back to the pan and add the rest of the aubergines and warm through for a minute. Return the blended mix back to the pan and add the rest of the aubergines and warm through for a minute. Serve hot. Serve hot."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad147eb3bdbfd0cc00b52"
} | 3c98d621bf8ae3a46f12765b8c2f09c485489c7c1065f85179d37c41f7866ea7 | Tarka base recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tarka_base_10941_16x9.jpg Tarka, also known as tempering, is a method of heating spices and other ingredients in hot oil and ghee to release their flavours. It forms the foundation of many Indian dishes. Here's a simple recipe to make a versatile tarka base to use in everything from dal to scrambled eggs (see Recipe Tips). 50ml/2fl oz sunflower oil or 5 tsp melted ghee 1 tsp cumin seeds12 garlic cloves, chopped40g/1½ oz fresh root ginger, finely chopped3 large white onions, finely chopped 1 tsp salt 5 green chillies, chopped (bird’s-eye or similar)2 medium tomatoes, finely diced2 tsp tomato purée2 heaped tsp garam masala1 tsp ground cumin1 tsp ground turmeric 50ml/2fl oz sunflower oil or 5 tsp melted ghee 1 tsp cumin seeds 12 garlic cloves, chopped 40g/1½ oz fresh root ginger, finely chopped 3 large white onions, finely chopped 1 tsp salt 5 green chillies, chopped (bird’s-eye or similar) 2 medium tomatoes, finely diced 2 tsp tomato purée 2 heaped tsp garam masala 1 tsp ground cumin 1 tsp ground turmeric Method Heat the oil or ghee in a frying pan over a medium heat. Once hot, add the cumin seeds. As soon as they start to sizzle, add the garlic and ginger and cook for a further minute. Add the onions and cook for 6–7 minutes over a high heat. Add the salt, chillies, tomatoes and tomato purée, then cook for 3–4 minutes. Add the remaining ground spices and stir well. Cook for another few minutes, then remove from the heat and use in your dishes. See Recipe Tips for how to use and store. Heat the oil or ghee in a frying pan over a medium heat. Once hot, add the cumin seeds. As soon as they start to sizzle, add the garlic and ginger and cook for a further minute. Heat the oil or ghee in a frying pan over a medium heat. Once hot, add the cumin seeds. As soon as they start to sizzle, add the garlic and ginger and cook for a further minute. Add the onions and cook for 6–7 minutes over a high heat. Add the salt, chillies, tomatoes and tomato purée, then cook for 3–4 minutes. Add the remaining ground spices and stir well. Cook for another few minutes, then remove from the heat and use in your dishes. See Recipe Tips for how to use and store. Add the onions and cook for 6–7 minutes over a high heat. Add the salt, chillies, tomatoes and tomato purée, then cook for 3–4 minutes. Add the remaining ground spices and stir well. Cook for another few minutes, then remove from the heat and use in your dishes. See Recipe Tips for how to use and store. Recipe tips This tarka base can be made in advance and stored in the fridge for up to 3 days, or frozen for up to 3 months. Add 3 tablespoons of the tarka to cooked red lentils (dal), beans or chickpeas and cook for about 5 minutes for a tasty dal or curry. I also love using this base for my (egg bhurji) scrambled eggs, just add 4 teaspoons of the tarka to a frying pan then add in 3 beaten eggs and scramble to your liking. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/tarka_base_10941",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tarka base recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tarka_base_10941_16x9.jpg Tarka, also known as tempering, is a method of heating spices and other ingredients in hot oil and ghee to release their flavours. It forms the foundation of many Indian dishes. Here's a simple recipe to make a versatile tarka base to use in everything from dal to scrambled eggs (see Recipe Tips). 50ml/2fl oz sunflower oil or 5 tsp melted ghee 1 tsp cumin seeds12 garlic cloves, chopped40g/1½ oz fresh root ginger, finely chopped3 large white onions, finely chopped 1 tsp salt 5 green chillies, chopped (bird’s-eye or similar)2 medium tomatoes, finely diced2 tsp tomato purée2 heaped tsp garam masala1 tsp ground cumin1 tsp ground turmeric 50ml/2fl oz sunflower oil or 5 tsp melted ghee 1 tsp cumin seeds 12 garlic cloves, chopped 40g/1½ oz fresh root ginger, finely chopped 3 large white onions, finely chopped 1 tsp salt 5 green chillies, chopped (bird’s-eye or similar) 2 medium tomatoes, finely diced 2 tsp tomato purée 2 heaped tsp garam masala 1 tsp ground cumin 1 tsp ground turmeric Method Heat the oil or ghee in a frying pan over a medium heat. Once hot, add the cumin seeds. As soon as they start to sizzle, add the garlic and ginger and cook for a further minute. Add the onions and cook for 6–7 minutes over a high heat. Add the salt, chillies, tomatoes and tomato purée, then cook for 3–4 minutes. Add the remaining ground spices and stir well. Cook for another few minutes, then remove from the heat and use in your dishes. See Recipe Tips for how to use and store. Heat the oil or ghee in a frying pan over a medium heat. Once hot, add the cumin seeds. As soon as they start to sizzle, add the garlic and ginger and cook for a further minute. Heat the oil or ghee in a frying pan over a medium heat. Once hot, add the cumin seeds. As soon as they start to sizzle, add the garlic and ginger and cook for a further minute. Add the onions and cook for 6–7 minutes over a high heat. Add the salt, chillies, tomatoes and tomato purée, then cook for 3–4 minutes. Add the remaining ground spices and stir well. Cook for another few minutes, then remove from the heat and use in your dishes. See Recipe Tips for how to use and store. Add the onions and cook for 6–7 minutes over a high heat. Add the salt, chillies, tomatoes and tomato purée, then cook for 3–4 minutes. Add the remaining ground spices and stir well. Cook for another few minutes, then remove from the heat and use in your dishes. See Recipe Tips for how to use and store. Recipe tips This tarka base can be made in advance and stored in the fridge for up to 3 days, or frozen for up to 3 months. Add 3 tablespoons of the tarka to cooked red lentils (dal), beans or chickpeas and cook for about 5 minutes for a tasty dal or curry. I also love using this base for my (egg bhurji) scrambled eggs, just add 4 teaspoons of the tarka to a frying pan then add in 3 beaten eggs and scramble to your liking."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad147eb3bdbfd0cc00b53"
} | 713d75732051f165d88e4b17b7397e840a782fedbd601dd07670cb5a82f2676b | Keralan curry paste and garam masala recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/keralan_curry_paste_and_27107_16x9.jpg Romy Gill’s coconutty Keralan curry paste is delicious with creamy aubergine. You can use her garam masala in meat dishes. See Recipe Tips for serving suggestions. 65g/2¼oz desiccated coconut soaked in 100ml/3½fl oz hot water40g/1½ oz fresh root ginger, roughly chopped 1 tsp ground turmeric 2 tsp ground cumin, dry toasted in a pan 100ml/3½fl oz coconut milk 1 tsp salt 30ml sunflower oil1 tsp black mustard seeds10–12 fresh curry leaves2–3 whole red chillies (kashmiri, kanthari or bird's eye will work) 65g/2¼oz desiccated coconut soaked in 100ml/3½fl oz hot water 40g/1½ oz fresh root ginger, roughly chopped 1 tsp ground turmeric 2 tsp ground cumin, dry toasted in a pan 100ml/3½fl oz coconut milk 1 tsp salt 30ml sunflower oil 1 tsp black mustard seeds 10–12 fresh curry leaves 2–3 whole red chillies (kashmiri, kanthari or bird's eye will work) 1 tsp peppercorns6 green cardamom pods2 star anise 5 cloves 5cm/2in cinnamon stick 2 tsp fennel seeds2 tbsp coriander seeds¼ mace blade ½ tsp ground nutmeg 1 tsp peppercorns 6 green cardamom pods 2 star anise 5 cloves 5cm/2in cinnamon stick 2 tsp fennel seeds 2 tbsp coriander seeds ¼ mace blade ½ tsp ground nutmeg Method To make the paste, put the desiccated coconut (and soaking water), ginger, turmeric, cumin, coconut milk and salt into a blender and blend to a fine paste. Add little drops of water to make a creamy consistency, if necessary. Set aside. Heat the oil in a frying pan. Once hot, add the mustard seeds, curry leaves and whole chillies, breaking the chillies up with a wooden spoon. As soon as they start to sizzle, add the prepared paste and mix well. Cook for 4–5 minutes over a medium heat. Once done, allow to cool before transferring to a sterilised jar. Will keep in the fridge for up to one week, or you can freeze it.To make the garam masala (which I add with the paste to meat dishes - see Recipe Tips), tip the ingredients into a small frying pan over a low heat. Lightly dry-roast until aromatic, then remove from the heat and allow to cool. Once cool, grind to a powder consistency. To make the paste, put the desiccated coconut (and soaking water), ginger, turmeric, cumin, coconut milk and salt into a blender and blend to a fine paste. Add little drops of water to make a creamy consistency, if necessary. Set aside. To make the paste, put the desiccated coconut (and soaking water), ginger, turmeric, cumin, coconut milk and salt into a blender and blend to a fine paste. Add little drops of water to make a creamy consistency, if necessary. Set aside. Heat the oil in a frying pan. Once hot, add the mustard seeds, curry leaves and whole chillies, breaking the chillies up with a wooden spoon. As soon as they start to sizzle, add the prepared paste and mix well. Cook for 4–5 minutes over a medium heat. Once done, allow to cool before transferring to a sterilised jar. Will keep in the fridge for up to one week, or you can freeze it. Heat the oil in a frying pan. Once hot, add the mustard seeds, curry leaves and whole chillies, breaking the chillies up with a wooden spoon. As soon as they start to sizzle, add the prepared paste and mix well. Cook for 4–5 minutes over a medium heat. Once done, allow to cool before transferring to a sterilised jar. Will keep in the fridge for up to one week, or you can freeze it. To make the garam masala (which I add with the paste to meat dishes - see Recipe Tips), tip the ingredients into a small frying pan over a low heat. Lightly dry-roast until aromatic, then remove from the heat and allow to cool. Once cool, grind to a powder consistency. To make the garam masala (which I add with the paste to meat dishes - see Recipe Tips), tip the ingredients into a small frying pan over a low heat. Lightly dry-roast until aromatic, then remove from the heat and allow to cool. Once cool, grind to a powder consistency. Recipe tips I like to use fresh coconut for the curry paste (in place of desiccated). If you can find it, I would recommend removing the brown bit from the flesh before using. You can use the Keralan curry paste in anything, but I love it with aubergines. Cut 2 aubergines in half and slice them lengthways. Heat about 2 tsp oil and fry the aubergines in two batches until light brown. Add 7 tablespoons of the paste and 30ml/1fl oz water. Gently combine, without breaking the aubergines. Cover the pan with a lid and cook for 5–6 minutes. It’s also delicious with chicken – add 1 tsp of the garam masala alongside the curry paste. Try with potatoes and pumpkin, too. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/keralan_curry_paste_and_27107",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Keralan curry paste and garam masala recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/keralan_curry_paste_and_27107_16x9.jpg Romy Gill’s coconutty Keralan curry paste is delicious with creamy aubergine. You can use her garam masala in meat dishes. See Recipe Tips for serving suggestions. 65g/2¼oz desiccated coconut soaked in 100ml/3½fl oz hot water40g/1½ oz fresh root ginger, roughly chopped 1 tsp ground turmeric 2 tsp ground cumin, dry toasted in a pan 100ml/3½fl oz coconut milk 1 tsp salt 30ml sunflower oil1 tsp black mustard seeds10–12 fresh curry leaves2–3 whole red chillies (kashmiri, kanthari or bird's eye will work) 65g/2¼oz desiccated coconut soaked in 100ml/3½fl oz hot water 40g/1½ oz fresh root ginger, roughly chopped 1 tsp ground turmeric 2 tsp ground cumin, dry toasted in a pan 100ml/3½fl oz coconut milk 1 tsp salt 30ml sunflower oil 1 tsp black mustard seeds 10–12 fresh curry leaves 2–3 whole red chillies (kashmiri, kanthari or bird's eye will work) 1 tsp peppercorns6 green cardamom pods2 star anise 5 cloves 5cm/2in cinnamon stick 2 tsp fennel seeds2 tbsp coriander seeds¼ mace blade ½ tsp ground nutmeg 1 tsp peppercorns 6 green cardamom pods 2 star anise 5 cloves 5cm/2in cinnamon stick 2 tsp fennel seeds 2 tbsp coriander seeds ¼ mace blade ½ tsp ground nutmeg Method To make the paste, put the desiccated coconut (and soaking water), ginger, turmeric, cumin, coconut milk and salt into a blender and blend to a fine paste. Add little drops of water to make a creamy consistency, if necessary. Set aside. Heat the oil in a frying pan. Once hot, add the mustard seeds, curry leaves and whole chillies, breaking the chillies up with a wooden spoon. As soon as they start to sizzle, add the prepared paste and mix well. Cook for 4–5 minutes over a medium heat. Once done, allow to cool before transferring to a sterilised jar. Will keep in the fridge for up to one week, or you can freeze it.To make the garam masala (which I add with the paste to meat dishes - see Recipe Tips), tip the ingredients into a small frying pan over a low heat. Lightly dry-roast until aromatic, then remove from the heat and allow to cool. Once cool, grind to a powder consistency. To make the paste, put the desiccated coconut (and soaking water), ginger, turmeric, cumin, coconut milk and salt into a blender and blend to a fine paste. Add little drops of water to make a creamy consistency, if necessary. Set aside. To make the paste, put the desiccated coconut (and soaking water), ginger, turmeric, cumin, coconut milk and salt into a blender and blend to a fine paste. Add little drops of water to make a creamy consistency, if necessary. Set aside. Heat the oil in a frying pan. Once hot, add the mustard seeds, curry leaves and whole chillies, breaking the chillies up with a wooden spoon. As soon as they start to sizzle, add the prepared paste and mix well. Cook for 4–5 minutes over a medium heat. Once done, allow to cool before transferring to a sterilised jar. Will keep in the fridge for up to one week, or you can freeze it. Heat the oil in a frying pan. Once hot, add the mustard seeds, curry leaves and whole chillies, breaking the chillies up with a wooden spoon. As soon as they start to sizzle, add the prepared paste and mix well. Cook for 4–5 minutes over a medium heat. Once done, allow to cool before transferring to a sterilised jar. Will keep in the fridge for up to one week, or you can freeze it. To make the garam masala (which I add with the paste to meat dishes - see Recipe Tips), tip the ingredients into a small frying pan over a low heat. Lightly dry-roast until aromatic, then remove from the heat and allow to cool. Once cool, grind to a powder consistency. To make the garam masala (which I add with the paste to meat dishes - see Recipe Tips), tip the ingredients into a small frying pan over a low heat. Lightly dry-roast until aromatic, then remove from the heat and allow to cool. Once cool, grind to a powder consistency. Recipe tips I like to use fresh coconut for the curry paste (in place of desiccated). If you can find it, I would recommend removing the brown bit from the flesh before using. You can use the Keralan curry paste in anything, but I love it with aubergines. Cut 2 aubergines in half and slice them lengthways. Heat about 2 tsp oil and fry the aubergines in two batches until light brown. Add 7 tablespoons of the paste and 30ml/1fl oz water. Gently combine, without breaking the aubergines. Cover the pan with a lid and cook for 5–6 minutes. It’s also delicious with chicken – add 1 tsp of the garam masala alongside the curry paste. Try with potatoes and pumpkin, too."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad148eb3bdbfd0cc00b54"
} | 9f6cd1f691f9fc4d86915379ae04b17bbcbb249ca10acfe057a831fbd8eda936 | Lamb with bulgur wheat khichdi recipe
An average of 5.0 out of 5 stars from 1 rating Ordinarily khichdi is made with rice and lentils, but this version is packed with the same comfort-food goodness, taking things up a notch with lamb and bulgur wheat. 4 lamb cutlets or thin lamb chops2 tsp sunflower oil or olive oil1 tsp dried methi leaves (fenugreek leaves)2 tsp finely grated fresh ginger1 tsp garlic powder, or 1 garlic clove, finely grated½ tsp flaked sea salt½ tsp dried flaked chillies1 tbsp fresh lemon juice2 tbsp extra virgin olive oil 4 lamb cutlets or thin lamb chops 2 tsp sunflower oil or olive oil 1 tsp dried methi leaves (fenugreek leaves) 2 tsp finely grated fresh ginger 1 tsp garlic powder, or 1 garlic clove, finely grated ½ tsp flaked sea salt ½ tsp dried flaked chillies 1 tbsp fresh lemon juice 2 tbsp extra virgin olive oil 120g/4½oz bulgur wheat½ tsp dried chilli flakes1 tsp ground cumin½–1 tsp ground turmeric ½ tsp flaked sea salt10g/⅓oz fresh mint, leaves roughly chopped, plus extra sprigs for garnishing1 red chilli, trimmed, ½ finely chopped and the rest thinly sliced½ lemon, cut into wedges for squeezing 120g/4½oz bulgur wheat ½ tsp dried chilli flakes 1 tsp ground cumin ½–1 tsp ground turmeric ½ tsp flaked sea salt 10g/⅓oz fresh mint, leaves roughly chopped, plus extra sprigs for garnishing 1 red chilli, trimmed, ½ finely chopped and the rest thinly sliced ½ lemon, cut into wedges for squeezing Method Place a griddle pan over a high heat. Put the lamb cutlets (or chops) in a bowl and toss with the oil, methi, ginger, garlic, salt, chilli and lemon juice. Place the cutlets on the griddle and cook for 3–4 minutes on each side, or until nicely browned and cooked to taste.Place the bulgar wheat in a medium saucepanwith enough boiling water to just cover the bulgar. Bring to the boil. Add the dried chilli flakes, cumin, turmeric and salt. Return to the boil and cook for 8 minutes, stirring occasionally. Drain well in a sieve. Toss with the mint leaves and chopped red chilli.Divide the bulgur wheat between two warmed plates and top with the lamb. Scatter with fresh mint and sliced red chilli. Drizzle with olive oil and squeeze over the lemon juice just before serving. Place a griddle pan over a high heat. Put the lamb cutlets (or chops) in a bowl and toss with the oil, methi, ginger, garlic, salt, chilli and lemon juice. Place the cutlets on the griddle and cook for 3–4 minutes on each side, or until nicely browned and cooked to taste. Place a griddle pan over a high heat. Put the lamb cutlets (or chops) in a bowl and toss with the oil, methi, ginger, garlic, salt, chilli and lemon juice. Place the cutlets on the griddle and cook for 3–4 minutes on each side, or until nicely browned and cooked to taste. Place the bulgar wheat in a medium saucepanwith enough boiling water to just cover the bulgar. Bring to the boil. Add the dried chilli flakes, cumin, turmeric and salt. Return to the boil and cook for 8 minutes, stirring occasionally. Drain well in a sieve. Toss with the mint leaves and chopped red chilli. Place the bulgar wheat in a medium saucepanwith enough boiling water to just cover the bulgar. Bring to the boil. Add the dried chilli flakes, cumin, turmeric and salt. Return to the boil and cook for 8 minutes, stirring occasionally. Drain well in a sieve. Toss with the mint leaves and chopped red chilli. Divide the bulgur wheat between two warmed plates and top with the lamb. Scatter with fresh mint and sliced red chilli. Drizzle with olive oil and squeeze over the lemon juice just before serving. Divide the bulgur wheat between two warmed plates and top with the lamb. Scatter with fresh mint and sliced red chilli. Drizzle with olive oil and squeeze over the lemon juice just before serving. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lamb_with_bulgur_wheat_02005",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lamb with bulgur wheat khichdi recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Ordinarily khichdi is made with rice and lentils, but this version is packed with the same comfort-food goodness, taking things up a notch with lamb and bulgur wheat. 4 lamb cutlets or thin lamb chops2 tsp sunflower oil or olive oil1 tsp dried methi leaves (fenugreek leaves)2 tsp finely grated fresh ginger1 tsp garlic powder, or 1 garlic clove, finely grated½ tsp flaked sea salt½ tsp dried flaked chillies1 tbsp fresh lemon juice2 tbsp extra virgin olive oil 4 lamb cutlets or thin lamb chops 2 tsp sunflower oil or olive oil 1 tsp dried methi leaves (fenugreek leaves) 2 tsp finely grated fresh ginger 1 tsp garlic powder, or 1 garlic clove, finely grated ½ tsp flaked sea salt ½ tsp dried flaked chillies 1 tbsp fresh lemon juice 2 tbsp extra virgin olive oil 120g/4½oz bulgur wheat½ tsp dried chilli flakes1 tsp ground cumin½–1 tsp ground turmeric ½ tsp flaked sea salt10g/⅓oz fresh mint, leaves roughly chopped, plus extra sprigs for garnishing1 red chilli, trimmed, ½ finely chopped and the rest thinly sliced½ lemon, cut into wedges for squeezing 120g/4½oz bulgur wheat ½ tsp dried chilli flakes 1 tsp ground cumin ½–1 tsp ground turmeric ½ tsp flaked sea salt 10g/⅓oz fresh mint, leaves roughly chopped, plus extra sprigs for garnishing 1 red chilli, trimmed, ½ finely chopped and the rest thinly sliced ½ lemon, cut into wedges for squeezing Method Place a griddle pan over a high heat. Put the lamb cutlets (or chops) in a bowl and toss with the oil, methi, ginger, garlic, salt, chilli and lemon juice. Place the cutlets on the griddle and cook for 3–4 minutes on each side, or until nicely browned and cooked to taste.Place the bulgar wheat in a medium saucepanwith enough boiling water to just cover the bulgar. Bring to the boil. Add the dried chilli flakes, cumin, turmeric and salt. Return to the boil and cook for 8 minutes, stirring occasionally. Drain well in a sieve. Toss with the mint leaves and chopped red chilli.Divide the bulgur wheat between two warmed plates and top with the lamb. Scatter with fresh mint and sliced red chilli. Drizzle with olive oil and squeeze over the lemon juice just before serving. Place a griddle pan over a high heat. Put the lamb cutlets (or chops) in a bowl and toss with the oil, methi, ginger, garlic, salt, chilli and lemon juice. Place the cutlets on the griddle and cook for 3–4 minutes on each side, or until nicely browned and cooked to taste. Place a griddle pan over a high heat. Put the lamb cutlets (or chops) in a bowl and toss with the oil, methi, ginger, garlic, salt, chilli and lemon juice. Place the cutlets on the griddle and cook for 3–4 minutes on each side, or until nicely browned and cooked to taste. Place the bulgar wheat in a medium saucepanwith enough boiling water to just cover the bulgar. Bring to the boil. Add the dried chilli flakes, cumin, turmeric and salt. Return to the boil and cook for 8 minutes, stirring occasionally. Drain well in a sieve. Toss with the mint leaves and chopped red chilli. Place the bulgar wheat in a medium saucepanwith enough boiling water to just cover the bulgar. Bring to the boil. Add the dried chilli flakes, cumin, turmeric and salt. Return to the boil and cook for 8 minutes, stirring occasionally. Drain well in a sieve. Toss with the mint leaves and chopped red chilli. Divide the bulgur wheat between two warmed plates and top with the lamb. Scatter with fresh mint and sliced red chilli. Drizzle with olive oil and squeeze over the lemon juice just before serving. Divide the bulgur wheat between two warmed plates and top with the lamb. Scatter with fresh mint and sliced red chilli. Drizzle with olive oil and squeeze over the lemon juice just before serving."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad14aeb3bdbfd0cc00b55"
} | ec38a83003171b41744445c4706b56f87199f2cc49f76cfde1cfda4b2d31b79b | Maple syrup, walnut and buttermilk scones recipe
An average of 4.3 out of 5 stars from 3 ratings These scones will rise like a space shuttle, and are wonderful dripping with butter and lemon curd whilst still warm. 300g/10½oz self-raising flour100g/3½oz medium oatmeal, plus extra for dusting100g/3½oz wholemeal flour50g/2oz caster sugar2 tsp baking powder½ tsp salt160g/5½oz unsalted butter, softened, plus extra for greasing100g/3½oz walnuts, roughly chopped125ml/4fl oz buttermilk150ml/5fl oz maple syrup 300g/10½oz self-raising flour 100g/3½oz medium oatmeal, plus extra for dusting 100g/3½oz wholemeal flour 50g/2oz caster sugar 2 tsp baking powder ½ tsp salt 160g/5½oz unsalted butter, softened, plus extra for greasing 100g/3½oz walnuts, roughly chopped 125ml/4fl oz buttermilk 150ml/5fl oz maple syrup Method Preheat the oven to 200C/400F/Gas 4.Mix the self-raising flour, oatmeal, wholemeal flour, caster sugar, baking powder and the salt in a bowl to combine.Add the butter and rub into the flour mixture until it resembles breadcrumbs.Fold in the walnuts.Place the buttermilk and maple syrup into a separate bowl and mix well.Add the buttermilk and maple syrup mixture to the dry mixture and mix well to make a dough.Roll the dough out on a floured work surface to 3cm/1½in thick. Using a pastry cutter, cut out 12 scones (or as many as the dough will provide).Place onto a greased baking tray and transfer to the oven to bake for 10-12 minutes, or until golden-brown.Eat while still warm from the oven. Preheat the oven to 200C/400F/Gas 4. Preheat the oven to 200C/400F/Gas 4. Mix the self-raising flour, oatmeal, wholemeal flour, caster sugar, baking powder and the salt in a bowl to combine. Mix the self-raising flour, oatmeal, wholemeal flour, caster sugar, baking powder and the salt in a bowl to combine. Add the butter and rub into the flour mixture until it resembles breadcrumbs. Add the butter and rub into the flour mixture until it resembles breadcrumbs. Fold in the walnuts. Fold in the walnuts. Place the buttermilk and maple syrup into a separate bowl and mix well. Place the buttermilk and maple syrup into a separate bowl and mix well. Add the buttermilk and maple syrup mixture to the dry mixture and mix well to make a dough. Add the buttermilk and maple syrup mixture to the dry mixture and mix well to make a dough. Roll the dough out on a floured work surface to 3cm/1½in thick. Using a pastry cutter, cut out 12 scones (or as many as the dough will provide). Roll the dough out on a floured work surface to 3cm/1½in thick. Using a pastry cutter, cut out 12 scones (or as many as the dough will provide). Place onto a greased baking tray and transfer to the oven to bake for 10-12 minutes, or until golden-brown. Place onto a greased baking tray and transfer to the oven to bake for 10-12 minutes, or until golden-brown. Eat while still warm from the oven. Eat while still warm from the oven. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/maplesyrupwalnutbutt_89621",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Maple syrup, walnut and buttermilk scones recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings These scones will rise like a space shuttle, and are wonderful dripping with butter and lemon curd whilst still warm. 300g/10½oz self-raising flour100g/3½oz medium oatmeal, plus extra for dusting100g/3½oz wholemeal flour50g/2oz caster sugar2 tsp baking powder½ tsp salt160g/5½oz unsalted butter, softened, plus extra for greasing100g/3½oz walnuts, roughly chopped125ml/4fl oz buttermilk150ml/5fl oz maple syrup 300g/10½oz self-raising flour 100g/3½oz medium oatmeal, plus extra for dusting 100g/3½oz wholemeal flour 50g/2oz caster sugar 2 tsp baking powder ½ tsp salt 160g/5½oz unsalted butter, softened, plus extra for greasing 100g/3½oz walnuts, roughly chopped 125ml/4fl oz buttermilk 150ml/5fl oz maple syrup Method Preheat the oven to 200C/400F/Gas 4.Mix the self-raising flour, oatmeal, wholemeal flour, caster sugar, baking powder and the salt in a bowl to combine.Add the butter and rub into the flour mixture until it resembles breadcrumbs.Fold in the walnuts.Place the buttermilk and maple syrup into a separate bowl and mix well.Add the buttermilk and maple syrup mixture to the dry mixture and mix well to make a dough.Roll the dough out on a floured work surface to 3cm/1½in thick. Using a pastry cutter, cut out 12 scones (or as many as the dough will provide).Place onto a greased baking tray and transfer to the oven to bake for 10-12 minutes, or until golden-brown.Eat while still warm from the oven. Preheat the oven to 200C/400F/Gas 4. Preheat the oven to 200C/400F/Gas 4. Mix the self-raising flour, oatmeal, wholemeal flour, caster sugar, baking powder and the salt in a bowl to combine. Mix the self-raising flour, oatmeal, wholemeal flour, caster sugar, baking powder and the salt in a bowl to combine. Add the butter and rub into the flour mixture until it resembles breadcrumbs. Add the butter and rub into the flour mixture until it resembles breadcrumbs. Fold in the walnuts. Fold in the walnuts. Place the buttermilk and maple syrup into a separate bowl and mix well. Place the buttermilk and maple syrup into a separate bowl and mix well. Add the buttermilk and maple syrup mixture to the dry mixture and mix well to make a dough. Add the buttermilk and maple syrup mixture to the dry mixture and mix well to make a dough. Roll the dough out on a floured work surface to 3cm/1½in thick. Using a pastry cutter, cut out 12 scones (or as many as the dough will provide). Roll the dough out on a floured work surface to 3cm/1½in thick. Using a pastry cutter, cut out 12 scones (or as many as the dough will provide). Place onto a greased baking tray and transfer to the oven to bake for 10-12 minutes, or until golden-brown. Place onto a greased baking tray and transfer to the oven to bake for 10-12 minutes, or until golden-brown. Eat while still warm from the oven. Eat while still warm from the oven."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad14aeb3bdbfd0cc00b56"
} | 91b2e51bb93107addf48fcc405cf0f90bfe5409b3a0b1781b0e22b8f0b7c71c9 | Eat the rainbow pizza recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eat_the_rainbow_pizza_74657_16x9.jpg Pizza needn’t be an unhealthy treat – this quick and easy recipe is loaded with a colourful array of vegetables. Prepare all the veg, then let the kids pick their favourites to decorate their dough. Each serving provides 968 kcal, 49g protein, 117g carbohydrate (of which 21g sugars), 29g fat (of which 12g saturates), 20g fibre and 3.7g salt. 225g/8oz strong white flour, plus extra for dusting225g/8oz strong wholemeal flour 1 tsp fast-action dried active yeast 1 tsp fine sea salt 4 tsp olive oil, plus extra for the bowl 225g/8oz strong white flour, plus extra for dusting 225g/8oz strong wholemeal flour 1 tsp fast-action dried active yeast 1 tsp fine sea salt 4 tsp olive oil, plus extra for the bowl 160g/5¾oz sweet potato, peeled and cubed 300g/10½oz passata 1 tsp dried oregano 300g/10½oz 50% reduced-fat mature cheddar, grated 2 red peppers, seeds removed, thinly sliced2 orange peppers, seeds removed, thinly sliced240g/8½oz sweetcorn (tinned or frozen)240g/8½oz button mushrooms, thinly sliced 240g/8½oz broccoli, thinly sliced ½ small red onion, thinly sliced 80g/2¾oz pitted Kalamata olives80g/2¾oz kale, thick stalks discarded, leaves roughly choppedfreshly ground black pepper 160g/5¾oz sweet potato, peeled and cubed 300g/10½oz passata 1 tsp dried oregano 300g/10½oz 50% reduced-fat mature cheddar, grated 2 red peppers, seeds removed, thinly sliced 2 orange peppers, seeds removed, thinly sliced 240g/8½oz sweetcorn (tinned or frozen) 240g/8½oz button mushrooms, thinly sliced 240g/8½oz broccoli, thinly sliced ½ small red onion, thinly sliced 80g/2¾oz pitted Kalamata olives 80g/2¾oz kale, thick stalks discarded, leaves roughly chopped freshly ground black pepper Method Preheat the oven to as hot as it will go. Place two large baking trays upside down in the oven. Tip all the flour into a large bowl, add the yeast, salt and olive oil and stir well. Make a well in the centre, then pour in 325ml/11fl oz warm water and gradually incorporate the flour into the liquid to make a soft, sticky dough. Tip onto a lightly floured work surface, dust your hands with flour and knead the dough for 5 minutes, until smooth and springy. Set aside for 15 minutes in a lightly oiled bowl, covered with a clean tea towel. While the dough rests, bring a saucepan of water to the boil over a high heat and cook the sweet potato for around 10 minutes, until soft. Drain and set aside. Mix the passata with the oregano and black pepper in a bowl. Tip the dough out onto the floured work surface and knead briefly. Roll into a log, then cut into four equal pieces. Roll each piece out into a rough circle, about 5mm/¼in thick – the thinner the dough, the crispier the pizza. Cut four sheets of greaseproof or baking paper just bigger than the pizzas. Lay the dough on top – this will make it easier to transfer to the hot oven trays. Spread the passata over the dough, then scatter the cheese over the top. Arrange the vegetables of your choice in concentric circles from the outside in, to cover the cheese. Slide a flat baking sheet under a pizza and paper and transfer to the hot tray in the oven. Repeat with each pizza. Bake for 12–15 minutes or until golden brown and crisp. Serve hot. Preheat the oven to as hot as it will go. Place two large baking trays upside down in the oven. Preheat the oven to as hot as it will go. Place two large baking trays upside down in the oven. Tip all the flour into a large bowl, add the yeast, salt and olive oil and stir well. Make a well in the centre, then pour in 325ml/11fl oz warm water and gradually incorporate the flour into the liquid to make a soft, sticky dough. Tip all the flour into a large bowl, add the yeast, salt and olive oil and stir well. Make a well in the centre, then pour in 325ml/11fl oz warm water and gradually incorporate the flour into the liquid to make a soft, sticky dough. Tip onto a lightly floured work surface, dust your hands with flour and knead the dough for 5 minutes, until smooth and springy. Set aside for 15 minutes in a lightly oiled bowl, covered with a clean tea towel. Tip onto a lightly floured work surface, dust your hands with flour and knead the dough for 5 minutes, until smooth and springy. Set aside for 15 minutes in a lightly oiled bowl, covered with a clean tea towel. While the dough rests, bring a saucepan of water to the boil over a high heat and cook the sweet potato for around 10 minutes, until soft. Drain and set aside. While the dough rests, bring a saucepan of water to the boil over a high heat and cook the sweet potato for around 10 minutes, until soft. Drain and set aside. Mix the passata with the oregano and black pepper in a bowl. Mix the passata with the oregano and black pepper in a bowl. Tip the dough out onto the floured work surface and knead briefly. Roll into a log, then cut into four equal pieces. Roll each piece out into a rough circle, about 5mm/¼in thick – the thinner the dough, the crispier the pizza. Tip the dough out onto the floured work surface and knead briefly. Roll into a log, then cut into four equal pieces. Roll each piece out into a rough circle, about 5mm/¼in thick – the thinner the dough, the crispier the pizza. Cut four sheets of greaseproof or baking paper just bigger than the pizzas. Lay the dough on top – this will make it easier to transfer to the hot oven trays. Cut four sheets of greaseproof or baking paper just bigger than the pizzas. Lay the dough on top – this will make it easier to transfer to the hot oven trays. Spread the passata over the dough, then scatter the cheese over the top. Arrange the vegetables of your choice in concentric circles from the outside in, to cover the cheese. Spread the passata over the dough, then scatter the cheese over the top. Arrange the vegetables of your choice in concentric circles from the outside in, to cover the cheese. Slide a flat baking sheet under a pizza and paper and transfer to the hot tray in the oven. Repeat with each pizza. Bake for 12–15 minutes or until golden brown and crisp. Serve hot. Slide a flat baking sheet under a pizza and paper and transfer to the hot tray in the oven. Repeat with each pizza. Bake for 12–15 minutes or until golden brown and crisp. Serve hot. Recipe tips If you have time, or want to make this in advance, either leave the dough at room temperature for no more than 1½ hours, or until doubled in size, or place in the fridge for up to 4 hours. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/eat_the_rainbow_pizza_74657",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Eat the rainbow pizza 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/eat_the_rainbow_pizza_74657_16x9.jpg Pizza needn’t be an unhealthy treat – this quick and easy recipe is loaded with a colourful array of vegetables. Prepare all the veg, then let the kids pick their favourites to decorate their dough. Each serving provides 968 kcal, 49g protein, 117g carbohydrate (of which 21g sugars), 29g fat (of which 12g saturates), 20g fibre and 3.7g salt. 225g/8oz strong white flour, plus extra for dusting225g/8oz strong wholemeal flour 1 tsp fast-action dried active yeast 1 tsp fine sea salt 4 tsp olive oil, plus extra for the bowl 225g/8oz strong white flour, plus extra for dusting 225g/8oz strong wholemeal flour 1 tsp fast-action dried active yeast 1 tsp fine sea salt 4 tsp olive oil, plus extra for the bowl 160g/5¾oz sweet potato, peeled and cubed 300g/10½oz passata 1 tsp dried oregano 300g/10½oz 50% reduced-fat mature cheddar, grated 2 red peppers, seeds removed, thinly sliced2 orange peppers, seeds removed, thinly sliced240g/8½oz sweetcorn (tinned or frozen)240g/8½oz button mushrooms, thinly sliced 240g/8½oz broccoli, thinly sliced ½ small red onion, thinly sliced 80g/2¾oz pitted Kalamata olives80g/2¾oz kale, thick stalks discarded, leaves roughly choppedfreshly ground black pepper 160g/5¾oz sweet potato, peeled and cubed 300g/10½oz passata 1 tsp dried oregano 300g/10½oz 50% reduced-fat mature cheddar, grated 2 red peppers, seeds removed, thinly sliced 2 orange peppers, seeds removed, thinly sliced 240g/8½oz sweetcorn (tinned or frozen) 240g/8½oz button mushrooms, thinly sliced 240g/8½oz broccoli, thinly sliced ½ small red onion, thinly sliced 80g/2¾oz pitted Kalamata olives 80g/2¾oz kale, thick stalks discarded, leaves roughly chopped freshly ground black pepper Method Preheat the oven to as hot as it will go. Place two large baking trays upside down in the oven. Tip all the flour into a large bowl, add the yeast, salt and olive oil and stir well. Make a well in the centre, then pour in 325ml/11fl oz warm water and gradually incorporate the flour into the liquid to make a soft, sticky dough. Tip onto a lightly floured work surface, dust your hands with flour and knead the dough for 5 minutes, until smooth and springy. Set aside for 15 minutes in a lightly oiled bowl, covered with a clean tea towel. While the dough rests, bring a saucepan of water to the boil over a high heat and cook the sweet potato for around 10 minutes, until soft. Drain and set aside. Mix the passata with the oregano and black pepper in a bowl. Tip the dough out onto the floured work surface and knead briefly. Roll into a log, then cut into four equal pieces. Roll each piece out into a rough circle, about 5mm/¼in thick – the thinner the dough, the crispier the pizza. Cut four sheets of greaseproof or baking paper just bigger than the pizzas. Lay the dough on top – this will make it easier to transfer to the hot oven trays. Spread the passata over the dough, then scatter the cheese over the top. Arrange the vegetables of your choice in concentric circles from the outside in, to cover the cheese. Slide a flat baking sheet under a pizza and paper and transfer to the hot tray in the oven. Repeat with each pizza. Bake for 12–15 minutes or until golden brown and crisp. Serve hot. Preheat the oven to as hot as it will go. Place two large baking trays upside down in the oven. Preheat the oven to as hot as it will go. Place two large baking trays upside down in the oven. Tip all the flour into a large bowl, add the yeast, salt and olive oil and stir well. Make a well in the centre, then pour in 325ml/11fl oz warm water and gradually incorporate the flour into the liquid to make a soft, sticky dough. Tip all the flour into a large bowl, add the yeast, salt and olive oil and stir well. Make a well in the centre, then pour in 325ml/11fl oz warm water and gradually incorporate the flour into the liquid to make a soft, sticky dough. Tip onto a lightly floured work surface, dust your hands with flour and knead the dough for 5 minutes, until smooth and springy. Set aside for 15 minutes in a lightly oiled bowl, covered with a clean tea towel. Tip onto a lightly floured work surface, dust your hands with flour and knead the dough for 5 minutes, until smooth and springy. Set aside for 15 minutes in a lightly oiled bowl, covered with a clean tea towel. While the dough rests, bring a saucepan of water to the boil over a high heat and cook the sweet potato for around 10 minutes, until soft. Drain and set aside. While the dough rests, bring a saucepan of water to the boil over a high heat and cook the sweet potato for around 10 minutes, until soft. Drain and set aside. Mix the passata with the oregano and black pepper in a bowl. Mix the passata with the oregano and black pepper in a bowl. Tip the dough out onto the floured work surface and knead briefly. Roll into a log, then cut into four equal pieces. Roll each piece out into a rough circle, about 5mm/¼in thick – the thinner the dough, the crispier the pizza. Tip the dough out onto the floured work surface and knead briefly. Roll into a log, then cut into four equal pieces. Roll each piece out into a rough circle, about 5mm/¼in thick – the thinner the dough, the crispier the pizza. Cut four sheets of greaseproof or baking paper just bigger than the pizzas. Lay the dough on top – this will make it easier to transfer to the hot oven trays. Cut four sheets of greaseproof or baking paper just bigger than the pizzas. Lay the dough on top – this will make it easier to transfer to the hot oven trays. Spread the passata over the dough, then scatter the cheese over the top. Arrange the vegetables of your choice in concentric circles from the outside in, to cover the cheese. Spread the passata over the dough, then scatter the cheese over the top. Arrange the vegetables of your choice in concentric circles from the outside in, to cover the cheese. Slide a flat baking sheet under a pizza and paper and transfer to the hot tray in the oven. Repeat with each pizza. Bake for 12–15 minutes or until golden brown and crisp. Serve hot. Slide a flat baking sheet under a pizza and paper and transfer to the hot tray in the oven. Repeat with each pizza. Bake for 12–15 minutes or until golden brown and crisp. Serve hot. Recipe tips If you have time, or want to make this in advance, either leave the dough at room temperature for no more than 1½ hours, or until doubled in size, or place in the fridge for up to 4 hours."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad14beb3bdbfd0cc00b57"
} | 4bc2265701d7367396421327b75e7cddb54656b045fbc6e1c67af4813768738d | Baked bean tin soda bread recipe
An average of 2.6 out of 5 stars from 16 ratings Don’t throw those old baked bean tins away! Anna Haugh’s clever recipe requires zero kneading and is ready in less than an hour. Try serving with Anna's salmon. 30g/1oz salted butter, plus extra for the tins300g/10½oz coarse wholemeal flour, plus extra for the tins½ tsp bicarbonate of soda1 tsp baking powder25g/1oz demerara sugar1 tsp fine sea salt1 free-range egg, lightly beaten700ml/1¼ pint buttermilkbutter or smoked salmon, to serve (optional) 30g/1oz salted butter, plus extra for the tins 300g/10½oz coarse wholemeal flour, plus extra for the tins ½ tsp bicarbonate of soda 1 tsp baking powder 25g/1oz demerara sugar 1 tsp fine sea salt 1 free-range egg, lightly beaten 700ml/1¼ pint buttermilk butter or smoked salmon, to serve (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. Butter and flour 2 old baked bean tins, or a 500g/1lb 2oz loaf tin. It's important to preheat the oven and prepare the tins before making your bread, as once the dough is mixed it’s best baked immediately. Melt the 30g/1oz butter and leave it to cool slightly.Put all the dry ingredients in a large bowl and mix so they are evenly dispersed. Make a well in the centre. Add the cooled melted butter, egg and buttermilk, then mix well and quickly with a spoon. Your mix should be wet and it should drop off the spoon.Working fast, divide the dough between the prepared tins. Bake for 10 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 and cook for a further 35 minutes.Take the bread out of the tins and allow to cool. Once cool, if you wrap the bread in cling film it will stay fresh for longer. This is delicious just with butter or is also wonderful with smoked salmon. Preheat the oven to 220C/200C Fan/Gas 7. Butter and flour 2 old baked bean tins, or a 500g/1lb 2oz loaf tin. It's important to preheat the oven and prepare the tins before making your bread, as once the dough is mixed it’s best baked immediately. Preheat the oven to 220C/200C Fan/Gas 7. Butter and flour 2 old baked bean tins, or a 500g/1lb 2oz loaf tin. It's important to preheat the oven and prepare the tins before making your bread, as once the dough is mixed it’s best baked immediately. Melt the 30g/1oz butter and leave it to cool slightly. Melt the 30g/1oz butter and leave it to cool slightly. Put all the dry ingredients in a large bowl and mix so they are evenly dispersed. Make a well in the centre. Add the cooled melted butter, egg and buttermilk, then mix well and quickly with a spoon. Your mix should be wet and it should drop off the spoon. Put all the dry ingredients in a large bowl and mix so they are evenly dispersed. Make a well in the centre. Add the cooled melted butter, egg and buttermilk, then mix well and quickly with a spoon. Your mix should be wet and it should drop off the spoon. Working fast, divide the dough between the prepared tins. Bake for 10 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 and cook for a further 35 minutes. Working fast, divide the dough between the prepared tins. Bake for 10 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 and cook for a further 35 minutes. Take the bread out of the tins and allow to cool. Once cool, if you wrap the bread in cling film it will stay fresh for longer. This is delicious just with butter or is also wonderful with smoked salmon. Take the bread out of the tins and allow to cool. Once cool, if you wrap the bread in cling film it will stay fresh for longer. This is delicious just with butter or is also wonderful with smoked salmon. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/baked_bean_tin_soda_28696",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Baked bean tin soda bread recipe",
"content": "An average of 2.6 out of 5 stars from 16 ratings Don’t throw those old baked bean tins away! Anna Haugh’s clever recipe requires zero kneading and is ready in less than an hour. Try serving with Anna's salmon. 30g/1oz salted butter, plus extra for the tins300g/10½oz coarse wholemeal flour, plus extra for the tins½ tsp bicarbonate of soda1 tsp baking powder25g/1oz demerara sugar1 tsp fine sea salt1 free-range egg, lightly beaten700ml/1¼ pint buttermilkbutter or smoked salmon, to serve (optional) 30g/1oz salted butter, plus extra for the tins 300g/10½oz coarse wholemeal flour, plus extra for the tins ½ tsp bicarbonate of soda 1 tsp baking powder 25g/1oz demerara sugar 1 tsp fine sea salt 1 free-range egg, lightly beaten 700ml/1¼ pint buttermilk butter or smoked salmon, to serve (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. Butter and flour 2 old baked bean tins, or a 500g/1lb 2oz loaf tin. It's important to preheat the oven and prepare the tins before making your bread, as once the dough is mixed it’s best baked immediately. Melt the 30g/1oz butter and leave it to cool slightly.Put all the dry ingredients in a large bowl and mix so they are evenly dispersed. Make a well in the centre. Add the cooled melted butter, egg and buttermilk, then mix well and quickly with a spoon. Your mix should be wet and it should drop off the spoon.Working fast, divide the dough between the prepared tins. Bake for 10 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 and cook for a further 35 minutes.Take the bread out of the tins and allow to cool. Once cool, if you wrap the bread in cling film it will stay fresh for longer. This is delicious just with butter or is also wonderful with smoked salmon. Preheat the oven to 220C/200C Fan/Gas 7. Butter and flour 2 old baked bean tins, or a 500g/1lb 2oz loaf tin. It's important to preheat the oven and prepare the tins before making your bread, as once the dough is mixed it’s best baked immediately. Preheat the oven to 220C/200C Fan/Gas 7. Butter and flour 2 old baked bean tins, or a 500g/1lb 2oz loaf tin. It's important to preheat the oven and prepare the tins before making your bread, as once the dough is mixed it’s best baked immediately. Melt the 30g/1oz butter and leave it to cool slightly. Melt the 30g/1oz butter and leave it to cool slightly. Put all the dry ingredients in a large bowl and mix so they are evenly dispersed. Make a well in the centre. Add the cooled melted butter, egg and buttermilk, then mix well and quickly with a spoon. Your mix should be wet and it should drop off the spoon. Put all the dry ingredients in a large bowl and mix so they are evenly dispersed. Make a well in the centre. Add the cooled melted butter, egg and buttermilk, then mix well and quickly with a spoon. Your mix should be wet and it should drop off the spoon. Working fast, divide the dough between the prepared tins. Bake for 10 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 and cook for a further 35 minutes. Working fast, divide the dough between the prepared tins. Bake for 10 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 and cook for a further 35 minutes. Take the bread out of the tins and allow to cool. Once cool, if you wrap the bread in cling film it will stay fresh for longer. This is delicious just with butter or is also wonderful with smoked salmon. Take the bread out of the tins and allow to cool. Once cool, if you wrap the bread in cling film it will stay fresh for longer. This is delicious just with butter or is also wonderful with smoked salmon."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad14beb3bdbfd0cc00b58"
} | 2036c3978919e435455eeba37454f711aaaca2c80891e1a100eaa04bf440c922 | Caramelised cauliflower purée with greens recipe
Caramelised cauliflower purée with greens and an almond dressing An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caramelised_cauliflower_68423_16x9.jpg This vegetarian feast is simple and quick to make but has the finesse of a restaurant meal. 25g/1oz butter2 tbsp olive oil1 cauliflower, head grated and stalk discarded4 garlic cloves, finely sliced1 bay leaf1 tsp chopped fresh thyme150ml/5fl oz double cream 25g/1oz butter 2 tbsp olive oil 1 cauliflower, head grated and stalk discarded 4 garlic cloves, finely sliced 1 bay leaf 1 tsp chopped fresh thyme 150ml/5fl oz double cream 2 tbsp olive oil1 head cavolo nero, leaves separated and stalks removed1 head spring greens, leaves separated and stalks removed50g/1¾oz Old Winchester cheese, grated1 tbsp pomegranate seeds1 tbsp pomegranate molassessalt and freshly ground black pepper 2 tbsp olive oil 1 head cavolo nero, leaves separated and stalks removed 1 head spring greens, leaves separated and stalks removed 50g/1¾oz Old Winchester cheese, grated 1 tbsp pomegranate seeds 1 tbsp pomegranate molasses salt and freshly ground black pepper 1 shallot, peeled and finely chopped1 garlic clove, crushed1 tbsp moscatel vinegar5 tbsp olive oil1 tbsp almonds, chopped and toastedsalt and freshly ground black pepper 1 shallot, peeled and finely chopped 1 garlic clove, crushed 1 tbsp moscatel vinegar 5 tbsp olive oil 1 tbsp almonds, chopped and toasted salt and freshly ground black pepper Method To make the cauliflower, heat the butter and oil in a frying pan. Add the cauliflower, garlic, bay and thyme and fry until caramelised. Add to a food processor or high speed blender with the cream and 100ml/3½fl oz water and blend to a smooth purée. To make the greens, heat the oil in a large frying pan over a high heat. Fry the cavolo nero and spring greens until soft and a little blackened and scorched. Season with salt and pepper and finish with the cheese, pomegranate seeds and molasses.To make the dressing, mix all of the ingredients together in a bowl. Season with salt and pepper. To serve, spoon the cauliflower purée onto a serving plate. Add the greens and spoon over the dressing. Serve immediately. To make the cauliflower, heat the butter and oil in a frying pan. Add the cauliflower, garlic, bay and thyme and fry until caramelised. To make the cauliflower, heat the butter and oil in a frying pan. Add the cauliflower, garlic, bay and thyme and fry until caramelised. Add to a food processor or high speed blender with the cream and 100ml/3½fl oz water and blend to a smooth purée. Add to a food processor or high speed blender with the cream and 100ml/3½fl oz water and blend to a smooth purée. To make the greens, heat the oil in a large frying pan over a high heat. Fry the cavolo nero and spring greens until soft and a little blackened and scorched. Season with salt and pepper and finish with the cheese, pomegranate seeds and molasses. To make the greens, heat the oil in a large frying pan over a high heat. Fry the cavolo nero and spring greens until soft and a little blackened and scorched. Season with salt and pepper and finish with the cheese, pomegranate seeds and molasses. To make the dressing, mix all of the ingredients together in a bowl. Season with salt and pepper. To make the dressing, mix all of the ingredients together in a bowl. Season with salt and pepper. To serve, spoon the cauliflower purée onto a serving plate. Add the greens and spoon over the dressing. Serve immediately. To serve, spoon the cauliflower purée onto a serving plate. Add the greens and spoon over the dressing. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/caramelised_cauliflower_68423",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Caramelised cauliflower purée with greens recipe",
"content": "Caramelised cauliflower purée with greens and an almond dressing An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caramelised_cauliflower_68423_16x9.jpg This vegetarian feast is simple and quick to make but has the finesse of a restaurant meal. 25g/1oz butter2 tbsp olive oil1 cauliflower, head grated and stalk discarded4 garlic cloves, finely sliced1 bay leaf1 tsp chopped fresh thyme150ml/5fl oz double cream 25g/1oz butter 2 tbsp olive oil 1 cauliflower, head grated and stalk discarded 4 garlic cloves, finely sliced 1 bay leaf 1 tsp chopped fresh thyme 150ml/5fl oz double cream 2 tbsp olive oil1 head cavolo nero, leaves separated and stalks removed1 head spring greens, leaves separated and stalks removed50g/1¾oz Old Winchester cheese, grated1 tbsp pomegranate seeds1 tbsp pomegranate molassessalt and freshly ground black pepper 2 tbsp olive oil 1 head cavolo nero, leaves separated and stalks removed 1 head spring greens, leaves separated and stalks removed 50g/1¾oz Old Winchester cheese, grated 1 tbsp pomegranate seeds 1 tbsp pomegranate molasses salt and freshly ground black pepper 1 shallot, peeled and finely chopped1 garlic clove, crushed1 tbsp moscatel vinegar5 tbsp olive oil1 tbsp almonds, chopped and toastedsalt and freshly ground black pepper 1 shallot, peeled and finely chopped 1 garlic clove, crushed 1 tbsp moscatel vinegar 5 tbsp olive oil 1 tbsp almonds, chopped and toasted salt and freshly ground black pepper Method To make the cauliflower, heat the butter and oil in a frying pan. Add the cauliflower, garlic, bay and thyme and fry until caramelised. Add to a food processor or high speed blender with the cream and 100ml/3½fl oz water and blend to a smooth purée. To make the greens, heat the oil in a large frying pan over a high heat. Fry the cavolo nero and spring greens until soft and a little blackened and scorched. Season with salt and pepper and finish with the cheese, pomegranate seeds and molasses.To make the dressing, mix all of the ingredients together in a bowl. Season with salt and pepper. To serve, spoon the cauliflower purée onto a serving plate. Add the greens and spoon over the dressing. Serve immediately. To make the cauliflower, heat the butter and oil in a frying pan. Add the cauliflower, garlic, bay and thyme and fry until caramelised. To make the cauliflower, heat the butter and oil in a frying pan. Add the cauliflower, garlic, bay and thyme and fry until caramelised. Add to a food processor or high speed blender with the cream and 100ml/3½fl oz water and blend to a smooth purée. Add to a food processor or high speed blender with the cream and 100ml/3½fl oz water and blend to a smooth purée. To make the greens, heat the oil in a large frying pan over a high heat. Fry the cavolo nero and spring greens until soft and a little blackened and scorched. Season with salt and pepper and finish with the cheese, pomegranate seeds and molasses. To make the greens, heat the oil in a large frying pan over a high heat. Fry the cavolo nero and spring greens until soft and a little blackened and scorched. Season with salt and pepper and finish with the cheese, pomegranate seeds and molasses. To make the dressing, mix all of the ingredients together in a bowl. Season with salt and pepper. To make the dressing, mix all of the ingredients together in a bowl. Season with salt and pepper. To serve, spoon the cauliflower purée onto a serving plate. Add the greens and spoon over the dressing. Serve immediately. To serve, spoon the cauliflower purée onto a serving plate. Add the greens and spoon over the dressing. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad14beb3bdbfd0cc00b59"
} | ff3c08ca6c784a6550d2e81df2c5421f05262f4672fdfd2340f17174f75badf9 | Chickpea traybake pittas recipe
An average of 4.5 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/falafel_traybake_35592_16x9.jpg This nourishing traybake combines roasted spiced chickpeas with plenty of veg before stuffing into pittas and drizzling in minty yoghurt sauce – an easy, flavour-packed dinner for any day of the week. 2 tbsp olive oil1 lemon, juice only2 garlic clove, crushed 2 tsp ras-el-hanout1 small cauliflower, leaves included, broken into small florets1 red pepper, deseeded and cut into thick wedges1 yellow pepper, deseeded and cut into thick wedges1 red onion, cut into thick wedges 400g tin chickpeas, drainedsmall bunch parsley, chopped2 tsp toasted sesame seedssalt and freshly ground black pepper 2 tbsp olive oil 1 lemon, juice only 2 garlic clove, crushed 2 tsp ras-el-hanout 1 small cauliflower, leaves included, broken into small florets 1 red pepper, deseeded and cut into thick wedges 1 yellow pepper, deseeded and cut into thick wedges 1 red onion, cut into thick wedges 400g tin chickpeas, drained small bunch parsley, chopped 2 tsp toasted sesame seeds salt and freshly ground black pepper 200g/7oz low-fat natural yoghurt 1 tbsp mint sauce 200g/7oz low-fat natural yoghurt 1 tbsp mint sauce 4 wholemeal pitta bread1 Little Gem lettuce, shreddedchilli sauce 4 wholemeal pitta bread 1 Little Gem lettuce, shredded chilli sauce Method Preheat the oven to 220C/200C Fan/Gas 7. Whisk the oil, lemon juice, garlic and ras el hanout together in a large bowl. Add the vegetables and chickpeas, season with a pinch of salt and pepper and mix thoroughly. Tip everything into a large roasting tin and shake out into an even layer. Roast for 45 minutes, giving everything a shake and a mix halfway through cooking.Meanwhile, mix the yoghurt and mint sauce in a small bowl and season with a pinch of salt.Remove the vegetables from the oven and stir through the parsley and sesame seeds. Warm the pitta breads in the oven for a few minutes, then split and stuff with the roast vegetables, chickpeas and shredded lettuce. Serve with both the yoghurt and chilli sauce. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Whisk the oil, lemon juice, garlic and ras el hanout together in a large bowl. Add the vegetables and chickpeas, season with a pinch of salt and pepper and mix thoroughly. Whisk the oil, lemon juice, garlic and ras el hanout together in a large bowl. Add the vegetables and chickpeas, season with a pinch of salt and pepper and mix thoroughly. Tip everything into a large roasting tin and shake out into an even layer. Roast for 45 minutes, giving everything a shake and a mix halfway through cooking. Tip everything into a large roasting tin and shake out into an even layer. Roast for 45 minutes, giving everything a shake and a mix halfway through cooking. Meanwhile, mix the yoghurt and mint sauce in a small bowl and season with a pinch of salt. Meanwhile, mix the yoghurt and mint sauce in a small bowl and season with a pinch of salt. Remove the vegetables from the oven and stir through the parsley and sesame seeds. Remove the vegetables from the oven and stir through the parsley and sesame seeds. Warm the pitta breads in the oven for a few minutes, then split and stuff with the roast vegetables, chickpeas and shredded lettuce. Serve with both the yoghurt and chilli sauce. Warm the pitta breads in the oven for a few minutes, then split and stuff with the roast vegetables, chickpeas and shredded lettuce. Serve with both the yoghurt and chilli sauce. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/falafel_traybake_35592",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chickpea traybake pittas recipe",
"content": "An average of 4.5 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/falafel_traybake_35592_16x9.jpg This nourishing traybake combines roasted spiced chickpeas with plenty of veg before stuffing into pittas and drizzling in minty yoghurt sauce – an easy, flavour-packed dinner for any day of the week. 2 tbsp olive oil1 lemon, juice only2 garlic clove, crushed 2 tsp ras-el-hanout1 small cauliflower, leaves included, broken into small florets1 red pepper, deseeded and cut into thick wedges1 yellow pepper, deseeded and cut into thick wedges1 red onion, cut into thick wedges 400g tin chickpeas, drainedsmall bunch parsley, chopped2 tsp toasted sesame seedssalt and freshly ground black pepper 2 tbsp olive oil 1 lemon, juice only 2 garlic clove, crushed 2 tsp ras-el-hanout 1 small cauliflower, leaves included, broken into small florets 1 red pepper, deseeded and cut into thick wedges 1 yellow pepper, deseeded and cut into thick wedges 1 red onion, cut into thick wedges 400g tin chickpeas, drained small bunch parsley, chopped 2 tsp toasted sesame seeds salt and freshly ground black pepper 200g/7oz low-fat natural yoghurt 1 tbsp mint sauce 200g/7oz low-fat natural yoghurt 1 tbsp mint sauce 4 wholemeal pitta bread1 Little Gem lettuce, shreddedchilli sauce 4 wholemeal pitta bread 1 Little Gem lettuce, shredded chilli sauce Method Preheat the oven to 220C/200C Fan/Gas 7. Whisk the oil, lemon juice, garlic and ras el hanout together in a large bowl. Add the vegetables and chickpeas, season with a pinch of salt and pepper and mix thoroughly. Tip everything into a large roasting tin and shake out into an even layer. Roast for 45 minutes, giving everything a shake and a mix halfway through cooking.Meanwhile, mix the yoghurt and mint sauce in a small bowl and season with a pinch of salt.Remove the vegetables from the oven and stir through the parsley and sesame seeds. Warm the pitta breads in the oven for a few minutes, then split and stuff with the roast vegetables, chickpeas and shredded lettuce. Serve with both the yoghurt and chilli sauce. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Whisk the oil, lemon juice, garlic and ras el hanout together in a large bowl. Add the vegetables and chickpeas, season with a pinch of salt and pepper and mix thoroughly. Whisk the oil, lemon juice, garlic and ras el hanout together in a large bowl. Add the vegetables and chickpeas, season with a pinch of salt and pepper and mix thoroughly. Tip everything into a large roasting tin and shake out into an even layer. Roast for 45 minutes, giving everything a shake and a mix halfway through cooking. Tip everything into a large roasting tin and shake out into an even layer. Roast for 45 minutes, giving everything a shake and a mix halfway through cooking. Meanwhile, mix the yoghurt and mint sauce in a small bowl and season with a pinch of salt. Meanwhile, mix the yoghurt and mint sauce in a small bowl and season with a pinch of salt. Remove the vegetables from the oven and stir through the parsley and sesame seeds. Remove the vegetables from the oven and stir through the parsley and sesame seeds. Warm the pitta breads in the oven for a few minutes, then split and stuff with the roast vegetables, chickpeas and shredded lettuce. Serve with both the yoghurt and chilli sauce. Warm the pitta breads in the oven for a few minutes, then split and stuff with the roast vegetables, chickpeas and shredded lettuce. Serve with both the yoghurt and chilli sauce."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad14ceb3bdbfd0cc00b5a"
} | 213cf7ffea5b1e6b78e46664166d4e9a5d862519fc1429b35dad041eea15de45 | Roast cauliflower and celeriac curry with dal recipe
Roast cauliflower and celeriac curry with black dal and peshwari naan An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_cauliflower_and_41490_16x9.jpg This vegetarian curry would make a great meal for a dinner party or celebration meal. 200g/7oz whole black lentils 50g/1¾oz unsalted butter 2 tbsp vegetable oil1 onion, diced4 garlic cloves, finely chopped1 tbsp chopped fresh root ginger 1 tsp cumin seeds 2 tsp crushed coriander seeds 1 bay leaf1 tsp chilli powder 2 green chillies, split 400g tin plum tomatoes bunch fresh coriander, stalks finely chopped and leaves separated 300–400ml/10–14fl oz vegetable stock or water3 tbsp fried crispy shallots, to serve50ml/2fl oz double cream, to serve1 tsp garam masala, to serve 200g/7oz whole black lentils 50g/1¾oz unsalted butter 2 tbsp vegetable oil 1 onion, diced 4 garlic cloves, finely chopped 1 tbsp chopped fresh root ginger 1 tsp cumin seeds 2 tsp crushed coriander seeds 1 bay leaf 1 tsp chilli powder 2 green chillies, split 400g tin plum tomatoes bunch fresh coriander, stalks finely chopped and leaves separated 300–400ml/10–14fl oz vegetable stock or water 3 tbsp fried crispy shallots, to serve 50ml/2fl oz double cream, to serve 1 tsp garam masala, to serve 300g/10½oz strong bread flour 1 tsp caster sugar 1 tsp salt ½ tsp baking powder 10g dried fast-action yeast 25g/1oz unsalted butter, melted150ml/5fl oz plain yoghurt 300g/10½oz strong bread flour 1 tsp caster sugar 1 tsp salt ½ tsp baking powder 10g dried fast-action yeast 25g/1oz unsalted butter, melted 150ml/5fl oz plain yoghurt 100g/3½oz ground almonds 3 tbsp desiccated coconut 2 tbsp light brown sugar 3 tbsp double cream 25g/1oz butter 2 tbsp sesame seeds3 tbsp flaked almonds 100g/3½oz ground almonds 3 tbsp desiccated coconut 2 tbsp light brown sugar 3 tbsp double cream 25g/1oz butter 2 tbsp sesame seeds 3 tbsp flaked almonds 1 head cauliflower, broken into florets 1 tbsp chilli powder 1 tsp ground cumin 1 tsp ground coriander 2 tbsp vegetable oil, for roasting 1 head cauliflower, broken into florets 1 tbsp chilli powder 1 tsp ground cumin 1 tsp ground coriander 2 tbsp vegetable oil, for roasting 2 tbsp vegetable oil, for frying10 curry leaves 1 tbsp garam masala 1 tbsp black mustard seeds 1 tsp ground cumin 2 tsp ground coriander 2 green chillies, split2 tsp ground turmeric 1 red onion, diced4 garlic cloves, minced1 tbsp chopped fresh root ginger 500g/1lb 2oz celeriac, diced400g tin chopped tomatoes300ml/10fl oz vegetable stock 2 tbsp vegetable oil, for frying 10 curry leaves 1 tbsp garam masala 1 tbsp black mustard seeds 1 tsp ground cumin 2 tsp ground coriander 2 green chillies, split 2 tsp ground turmeric 1 red onion, diced 4 garlic cloves, minced 1 tbsp chopped fresh root ginger 500g/1lb 2oz celeriac, diced 400g tin chopped tomatoes 300ml/10fl oz vegetable stock Method To make the dal, soak the black lentils for a few hours until swollen then drain. Heat the butter in a saucepan and sweat the onion, garlic, ginger and spices. Add the green chillies, tomatoes, coriander stalks and soaked lentils. Pour in the stock and simmer gently for 1½ hours or until soft. To make the naan, mix the flour, sugar, salt and baking powder together in a bowl. Mix the yeast with 120ml/4fl oz water in a bowl and stir into the flour mixture. Stir in the melted butter and yoghurt. Mix for 10 minutes until a dough is formed. Prove for 1 hour. To make the peshwari filling, mix the ground almonds, coconut, light brown sugar and double cream in a bowl to make a paste. Set aside. To make the cauliflower, preheat the oven to 240C/220C Fan/Gas 9. Toss the cauliflower in the spices and oil in a roasting tin and roast for 20–25 minutes until blackened a little. Set aside. To make the curry, heat the oil in a saucepan and fry the curry leaves. Remove and discard the curry leaves and add the spices to the pan. Crackle for 10 seconds then add the onions, garlic and ginger and sweat for 10 minutes. Add the celeriac then add the tomatoes and stock. Simmer uncovered for 20 minutes until the celeriac has softened. To finish the naan, divide the dough into 6 balls. Roll out each naan ball into a rectangle. Spread the paste over half of the rectangle and fold the dough over. Pinch together and form into an oval or tear-shaped bread. Dry fry in a large frying pan for a few minutes on each side until charred and blistered. Heat the butter, sesame seeds and flaked almonds in a small saucepan. Brush the naan with this melted butter mixture. To serve, add the roast cauliflower to the curry and season with salt and pepper. Garnish the dal with the shallots, cream, garam masala and coriander leaves. Serve the curry, dal and naan on large plates. To make the dal, soak the black lentils for a few hours until swollen then drain. Heat the butter in a saucepan and sweat the onion, garlic, ginger and spices. Add the green chillies, tomatoes, coriander stalks and soaked lentils. Pour in the stock and simmer gently for 1½ hours or until soft. To make the dal, soak the black lentils for a few hours until swollen then drain. Heat the butter in a saucepan and sweat the onion, garlic, ginger and spices. Add the green chillies, tomatoes, coriander stalks and soaked lentils. Pour in the stock and simmer gently for 1½ hours or until soft. To make the naan, mix the flour, sugar, salt and baking powder together in a bowl. Mix the yeast with 120ml/4fl oz water in a bowl and stir into the flour mixture. Stir in the melted butter and yoghurt. Mix for 10 minutes until a dough is formed. Prove for 1 hour. To make the naan, mix the flour, sugar, salt and baking powder together in a bowl. Mix the yeast with 120ml/4fl oz water in a bowl and stir into the flour mixture. Stir in the melted butter and yoghurt. Mix for 10 minutes until a dough is formed. Prove for 1 hour. To make the peshwari filling, mix the ground almonds, coconut, light brown sugar and double cream in a bowl to make a paste. Set aside. To make the peshwari filling, mix the ground almonds, coconut, light brown sugar and double cream in a bowl to make a paste. Set aside. To make the cauliflower, preheat the oven to 240C/220C Fan/Gas 9. Toss the cauliflower in the spices and oil in a roasting tin and roast for 20–25 minutes until blackened a little. Set aside. To make the cauliflower, preheat the oven to 240C/220C Fan/Gas 9. Toss the cauliflower in the spices and oil in a roasting tin and roast for 20–25 minutes until blackened a little. Set aside. To make the curry, heat the oil in a saucepan and fry the curry leaves. Remove and discard the curry leaves and add the spices to the pan. Crackle for 10 seconds then add the onions, garlic and ginger and sweat for 10 minutes. Add the celeriac then add the tomatoes and stock. Simmer uncovered for 20 minutes until the celeriac has softened. To make the curry, heat the oil in a saucepan and fry the curry leaves. Remove and discard the curry leaves and add the spices to the pan. Crackle for 10 seconds then add the onions, garlic and ginger and sweat for 10 minutes. Add the celeriac then add the tomatoes and stock. Simmer uncovered for 20 minutes until the celeriac has softened. To finish the naan, divide the dough into 6 balls. Roll out each naan ball into a rectangle. Spread the paste over half of the rectangle and fold the dough over. Pinch together and form into an oval or tear-shaped bread. Dry fry in a large frying pan for a few minutes on each side until charred and blistered. Heat the butter, sesame seeds and flaked almonds in a small saucepan. Brush the naan with this melted butter mixture. To finish the naan, divide the dough into 6 balls. Roll out each naan ball into a rectangle. Spread the paste over half of the rectangle and fold the dough over. Pinch together and form into an oval or tear-shaped bread. Dry fry in a large frying pan for a few minutes on each side until charred and blistered. Heat the butter, sesame seeds and flaked almonds in a small saucepan. Brush the naan with this melted butter mixture. To serve, add the roast cauliflower to the curry and season with salt and pepper. Garnish the dal with the shallots, cream, garam masala and coriander leaves. Serve the curry, dal and naan on large plates. To serve, add the roast cauliflower to the curry and season with salt and pepper. Garnish the dal with the shallots, cream, garam masala and coriander leaves. Serve the curry, dal and naan on large plates. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roast_cauliflower_and_41490",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roast cauliflower and celeriac curry with dal recipe",
"content": "Roast cauliflower and celeriac curry with black dal and peshwari naan An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_cauliflower_and_41490_16x9.jpg This vegetarian curry would make a great meal for a dinner party or celebration meal. 200g/7oz whole black lentils 50g/1¾oz unsalted butter 2 tbsp vegetable oil1 onion, diced4 garlic cloves, finely chopped1 tbsp chopped fresh root ginger 1 tsp cumin seeds 2 tsp crushed coriander seeds 1 bay leaf1 tsp chilli powder 2 green chillies, split 400g tin plum tomatoes bunch fresh coriander, stalks finely chopped and leaves separated 300–400ml/10–14fl oz vegetable stock or water3 tbsp fried crispy shallots, to serve50ml/2fl oz double cream, to serve1 tsp garam masala, to serve 200g/7oz whole black lentils 50g/1¾oz unsalted butter 2 tbsp vegetable oil 1 onion, diced 4 garlic cloves, finely chopped 1 tbsp chopped fresh root ginger 1 tsp cumin seeds 2 tsp crushed coriander seeds 1 bay leaf 1 tsp chilli powder 2 green chillies, split 400g tin plum tomatoes bunch fresh coriander, stalks finely chopped and leaves separated 300–400ml/10–14fl oz vegetable stock or water 3 tbsp fried crispy shallots, to serve 50ml/2fl oz double cream, to serve 1 tsp garam masala, to serve 300g/10½oz strong bread flour 1 tsp caster sugar 1 tsp salt ½ tsp baking powder 10g dried fast-action yeast 25g/1oz unsalted butter, melted150ml/5fl oz plain yoghurt 300g/10½oz strong bread flour 1 tsp caster sugar 1 tsp salt ½ tsp baking powder 10g dried fast-action yeast 25g/1oz unsalted butter, melted 150ml/5fl oz plain yoghurt 100g/3½oz ground almonds 3 tbsp desiccated coconut 2 tbsp light brown sugar 3 tbsp double cream 25g/1oz butter 2 tbsp sesame seeds3 tbsp flaked almonds 100g/3½oz ground almonds 3 tbsp desiccated coconut 2 tbsp light brown sugar 3 tbsp double cream 25g/1oz butter 2 tbsp sesame seeds 3 tbsp flaked almonds 1 head cauliflower, broken into florets 1 tbsp chilli powder 1 tsp ground cumin 1 tsp ground coriander 2 tbsp vegetable oil, for roasting 1 head cauliflower, broken into florets 1 tbsp chilli powder 1 tsp ground cumin 1 tsp ground coriander 2 tbsp vegetable oil, for roasting 2 tbsp vegetable oil, for frying10 curry leaves 1 tbsp garam masala 1 tbsp black mustard seeds 1 tsp ground cumin 2 tsp ground coriander 2 green chillies, split2 tsp ground turmeric 1 red onion, diced4 garlic cloves, minced1 tbsp chopped fresh root ginger 500g/1lb 2oz celeriac, diced400g tin chopped tomatoes300ml/10fl oz vegetable stock 2 tbsp vegetable oil, for frying 10 curry leaves 1 tbsp garam masala 1 tbsp black mustard seeds 1 tsp ground cumin 2 tsp ground coriander 2 green chillies, split 2 tsp ground turmeric 1 red onion, diced 4 garlic cloves, minced 1 tbsp chopped fresh root ginger 500g/1lb 2oz celeriac, diced 400g tin chopped tomatoes 300ml/10fl oz vegetable stock Method To make the dal, soak the black lentils for a few hours until swollen then drain. Heat the butter in a saucepan and sweat the onion, garlic, ginger and spices. Add the green chillies, tomatoes, coriander stalks and soaked lentils. Pour in the stock and simmer gently for 1½ hours or until soft. To make the naan, mix the flour, sugar, salt and baking powder together in a bowl. Mix the yeast with 120ml/4fl oz water in a bowl and stir into the flour mixture. Stir in the melted butter and yoghurt. Mix for 10 minutes until a dough is formed. Prove for 1 hour. To make the peshwari filling, mix the ground almonds, coconut, light brown sugar and double cream in a bowl to make a paste. Set aside. To make the cauliflower, preheat the oven to 240C/220C Fan/Gas 9. Toss the cauliflower in the spices and oil in a roasting tin and roast for 20–25 minutes until blackened a little. Set aside. To make the curry, heat the oil in a saucepan and fry the curry leaves. Remove and discard the curry leaves and add the spices to the pan. Crackle for 10 seconds then add the onions, garlic and ginger and sweat for 10 minutes. Add the celeriac then add the tomatoes and stock. Simmer uncovered for 20 minutes until the celeriac has softened. To finish the naan, divide the dough into 6 balls. Roll out each naan ball into a rectangle. Spread the paste over half of the rectangle and fold the dough over. Pinch together and form into an oval or tear-shaped bread. Dry fry in a large frying pan for a few minutes on each side until charred and blistered. Heat the butter, sesame seeds and flaked almonds in a small saucepan. Brush the naan with this melted butter mixture. To serve, add the roast cauliflower to the curry and season with salt and pepper. Garnish the dal with the shallots, cream, garam masala and coriander leaves. Serve the curry, dal and naan on large plates. To make the dal, soak the black lentils for a few hours until swollen then drain. Heat the butter in a saucepan and sweat the onion, garlic, ginger and spices. Add the green chillies, tomatoes, coriander stalks and soaked lentils. Pour in the stock and simmer gently for 1½ hours or until soft. To make the dal, soak the black lentils for a few hours until swollen then drain. Heat the butter in a saucepan and sweat the onion, garlic, ginger and spices. Add the green chillies, tomatoes, coriander stalks and soaked lentils. Pour in the stock and simmer gently for 1½ hours or until soft. To make the naan, mix the flour, sugar, salt and baking powder together in a bowl. Mix the yeast with 120ml/4fl oz water in a bowl and stir into the flour mixture. Stir in the melted butter and yoghurt. Mix for 10 minutes until a dough is formed. Prove for 1 hour. To make the naan, mix the flour, sugar, salt and baking powder together in a bowl. Mix the yeast with 120ml/4fl oz water in a bowl and stir into the flour mixture. Stir in the melted butter and yoghurt. Mix for 10 minutes until a dough is formed. Prove for 1 hour. To make the peshwari filling, mix the ground almonds, coconut, light brown sugar and double cream in a bowl to make a paste. Set aside. To make the peshwari filling, mix the ground almonds, coconut, light brown sugar and double cream in a bowl to make a paste. Set aside. To make the cauliflower, preheat the oven to 240C/220C Fan/Gas 9. Toss the cauliflower in the spices and oil in a roasting tin and roast for 20–25 minutes until blackened a little. Set aside. To make the cauliflower, preheat the oven to 240C/220C Fan/Gas 9. Toss the cauliflower in the spices and oil in a roasting tin and roast for 20–25 minutes until blackened a little. Set aside. To make the curry, heat the oil in a saucepan and fry the curry leaves. Remove and discard the curry leaves and add the spices to the pan. Crackle for 10 seconds then add the onions, garlic and ginger and sweat for 10 minutes. Add the celeriac then add the tomatoes and stock. Simmer uncovered for 20 minutes until the celeriac has softened. To make the curry, heat the oil in a saucepan and fry the curry leaves. Remove and discard the curry leaves and add the spices to the pan. Crackle for 10 seconds then add the onions, garlic and ginger and sweat for 10 minutes. Add the celeriac then add the tomatoes and stock. Simmer uncovered for 20 minutes until the celeriac has softened. To finish the naan, divide the dough into 6 balls. Roll out each naan ball into a rectangle. Spread the paste over half of the rectangle and fold the dough over. Pinch together and form into an oval or tear-shaped bread. Dry fry in a large frying pan for a few minutes on each side until charred and blistered. Heat the butter, sesame seeds and flaked almonds in a small saucepan. Brush the naan with this melted butter mixture. To finish the naan, divide the dough into 6 balls. Roll out each naan ball into a rectangle. Spread the paste over half of the rectangle and fold the dough over. Pinch together and form into an oval or tear-shaped bread. Dry fry in a large frying pan for a few minutes on each side until charred and blistered. Heat the butter, sesame seeds and flaked almonds in a small saucepan. Brush the naan with this melted butter mixture. To serve, add the roast cauliflower to the curry and season with salt and pepper. Garnish the dal with the shallots, cream, garam masala and coriander leaves. Serve the curry, dal and naan on large plates. To serve, add the roast cauliflower to the curry and season with salt and pepper. Garnish the dal with the shallots, cream, garam masala and coriander leaves. Serve the curry, dal and naan on large plates."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad14eeb3bdbfd0cc00b5b"
} | 4acbd74161f27e63594f4308de66f43280f0daad99925d804baf8315dbfdf440 | Buttered asparagus, lobster and masala eggs recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asparagus_lobster_masala_68217_16x9.jpg Tony Singh’s cheffy dish is guaranteed to impress and makes the most of seasonal British produce. 100ml/3½fl oz ruby port30ml/1fl oz sherry vinegar (preferably aged)300ml/10fl oz strong lobster stock (or shellfish stock) 75g/2¾oz unsalted cold butter, cubed1 cooked lobster (approx. 500–600g/1lb 2oz–1lb 5oz), shelled, tail cut into scallops and knuckles/claws dicedsalt, to taste 100ml/3½fl oz ruby port 30ml/1fl oz sherry vinegar (preferably aged) 300ml/10fl oz strong lobster stock (or shellfish stock) 75g/2¾oz unsalted cold butter, cubed 1 cooked lobster (approx. 500–600g/1lb 2oz–1lb 5oz), shelled, tail cut into scallops and knuckles/claws diced salt, to taste 3 large free-range eggs100ml/3½fl oz double cream ¼ tsp ground turmeric1 tbsp ghee ½ banana shallot, finely chopped1 garlic clove, chopped 10cm/4in fresh root ginger, peeled and finely diced1 tsp garam masala1 tsp tomato purée50g/1¾oz unsalted butter, cubed 50g/1¾oz fine fresh chives, chopped salt, to taste 3 large free-range eggs 100ml/3½fl oz double cream ¼ tsp ground turmeric 1 tbsp ghee ½ banana shallot, finely chopped 1 garlic clove, chopped 10cm/4in fresh root ginger, peeled and finely diced 1 tsp garam masala 1 tsp tomato purée 50g/1¾oz unsalted butter, cubed 50g/1¾oz fine fresh chives, chopped salt, to taste 16 asparagus spears (thicker is better), trimmed to the same size30g/1oz unsalted butter, meltedsea salt and black pepper 16 asparagus spears (thicker is better), trimmed to the same size 30g/1oz unsalted butter, melted sea salt and black pepper Method To make the lobster dressing, heat the port in a saucepan and reduce until syrupy.Add the sherry vinegar and boil for 1 minute on a high heat, then add the lobster stock and reduce to about 150ml/¼ pint – it should be glossy and intense.Remove from the heat and whisk in the cold butter cubes to emulsify. Season lightly with salt. Keep warm in a bain-marie or thermos-style jug.To make the masala scrambled eggs, in a bowl beat the eggs lightly with the double cream, turmeric and a pinch of salt. Set aside.In a non-stick saucepan or sauté pan, melt the ghee over a medium-low heat. Add the shallot, chopped garlic and ginger and cook gently for 2–3 minutes until softened but not coloured. Stir in the garam masala and tomato purée. Add a splash of water to loosen the mix. Cook for 5 minutes until the paste is fragrant and keep adding water so it does not catch.Lower the heat and pour in the egg mixture. Stir continuously with a spatula or wooden spoon over a low heat.As the eggs begin to form soft curds, stir in the diced butter gradually to enrich and slow the cooking. Cook to a soft, creamy scramble – not firm. Remove from heat before fully set.To make the buttered asparagus, place a griddle pan over a high heat. Add the asparagus and griddle until lightly charred but still firm. This will take 3–4 minutes. Transfer to a warm tray and brush with the melted butter. Season with salt and a touch of black pepper.Place the lobster and lobster dressing in a saucepan over a low heat and heat gently until warm but not hot.To serve, put four asparagus spears on each plate. Spoon the masala eggs onto the bottom of the asparagus. Spoon over the lobster and dressing and sprinkle with the chopped chives. To make the lobster dressing, heat the port in a saucepan and reduce until syrupy. To make the lobster dressing, heat the port in a saucepan and reduce until syrupy. Add the sherry vinegar and boil for 1 minute on a high heat, then add the lobster stock and reduce to about 150ml/¼ pint – it should be glossy and intense. Add the sherry vinegar and boil for 1 minute on a high heat, then add the lobster stock and reduce to about 150ml/¼ pint – it should be glossy and intense. Remove from the heat and whisk in the cold butter cubes to emulsify. Season lightly with salt. Keep warm in a bain-marie or thermos-style jug. Remove from the heat and whisk in the cold butter cubes to emulsify. Season lightly with salt. Keep warm in a bain-marie or thermos-style jug. To make the masala scrambled eggs, in a bowl beat the eggs lightly with the double cream, turmeric and a pinch of salt. Set aside. To make the masala scrambled eggs, in a bowl beat the eggs lightly with the double cream, turmeric and a pinch of salt. Set aside. In a non-stick saucepan or sauté pan, melt the ghee over a medium-low heat. Add the shallot, chopped garlic and ginger and cook gently for 2–3 minutes until softened but not coloured. In a non-stick saucepan or sauté pan, melt the ghee over a medium-low heat. Add the shallot, chopped garlic and ginger and cook gently for 2–3 minutes until softened but not coloured. Stir in the garam masala and tomato purée. Add a splash of water to loosen the mix. Cook for 5 minutes until the paste is fragrant and keep adding water so it does not catch. Stir in the garam masala and tomato purée. Add a splash of water to loosen the mix. Cook for 5 minutes until the paste is fragrant and keep adding water so it does not catch. Lower the heat and pour in the egg mixture. Stir continuously with a spatula or wooden spoon over a low heat. Lower the heat and pour in the egg mixture. Stir continuously with a spatula or wooden spoon over a low heat. As the eggs begin to form soft curds, stir in the diced butter gradually to enrich and slow the cooking. Cook to a soft, creamy scramble – not firm. Remove from heat before fully set. As the eggs begin to form soft curds, stir in the diced butter gradually to enrich and slow the cooking. Cook to a soft, creamy scramble – not firm. Remove from heat before fully set. To make the buttered asparagus, place a griddle pan over a high heat. Add the asparagus and griddle until lightly charred but still firm. This will take 3–4 minutes. To make the buttered asparagus, place a griddle pan over a high heat. Add the asparagus and griddle until lightly charred but still firm. This will take 3–4 minutes. Transfer to a warm tray and brush with the melted butter. Season with salt and a touch of black pepper. Transfer to a warm tray and brush with the melted butter. Season with salt and a touch of black pepper. Place the lobster and lobster dressing in a saucepan over a low heat and heat gently until warm but not hot. Place the lobster and lobster dressing in a saucepan over a low heat and heat gently until warm but not hot. To serve, put four asparagus spears on each plate. Spoon the masala eggs onto the bottom of the asparagus. Spoon over the lobster and dressing and sprinkle with the chopped chives. To serve, put four asparagus spears on each plate. Spoon the masala eggs onto the bottom of the asparagus. Spoon over the lobster and dressing and sprinkle with the chopped chives. Recipe tips For a slightly more cost-effective option, swap the lobster for 500–600g/1lb 2oz–1lb 5oz of prawns and follow the recipe instructions in the same way. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/asparagus_lobster_masala_68217",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Buttered asparagus, lobster and masala eggs 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/asparagus_lobster_masala_68217_16x9.jpg Tony Singh’s cheffy dish is guaranteed to impress and makes the most of seasonal British produce. 100ml/3½fl oz ruby port30ml/1fl oz sherry vinegar (preferably aged)300ml/10fl oz strong lobster stock (or shellfish stock) 75g/2¾oz unsalted cold butter, cubed1 cooked lobster (approx. 500–600g/1lb 2oz–1lb 5oz), shelled, tail cut into scallops and knuckles/claws dicedsalt, to taste 100ml/3½fl oz ruby port 30ml/1fl oz sherry vinegar (preferably aged) 300ml/10fl oz strong lobster stock (or shellfish stock) 75g/2¾oz unsalted cold butter, cubed 1 cooked lobster (approx. 500–600g/1lb 2oz–1lb 5oz), shelled, tail cut into scallops and knuckles/claws diced salt, to taste 3 large free-range eggs100ml/3½fl oz double cream ¼ tsp ground turmeric1 tbsp ghee ½ banana shallot, finely chopped1 garlic clove, chopped 10cm/4in fresh root ginger, peeled and finely diced1 tsp garam masala1 tsp tomato purée50g/1¾oz unsalted butter, cubed 50g/1¾oz fine fresh chives, chopped salt, to taste 3 large free-range eggs 100ml/3½fl oz double cream ¼ tsp ground turmeric 1 tbsp ghee ½ banana shallot, finely chopped 1 garlic clove, chopped 10cm/4in fresh root ginger, peeled and finely diced 1 tsp garam masala 1 tsp tomato purée 50g/1¾oz unsalted butter, cubed 50g/1¾oz fine fresh chives, chopped salt, to taste 16 asparagus spears (thicker is better), trimmed to the same size30g/1oz unsalted butter, meltedsea salt and black pepper 16 asparagus spears (thicker is better), trimmed to the same size 30g/1oz unsalted butter, melted sea salt and black pepper Method To make the lobster dressing, heat the port in a saucepan and reduce until syrupy.Add the sherry vinegar and boil for 1 minute on a high heat, then add the lobster stock and reduce to about 150ml/¼ pint – it should be glossy and intense.Remove from the heat and whisk in the cold butter cubes to emulsify. Season lightly with salt. Keep warm in a bain-marie or thermos-style jug.To make the masala scrambled eggs, in a bowl beat the eggs lightly with the double cream, turmeric and a pinch of salt. Set aside.In a non-stick saucepan or sauté pan, melt the ghee over a medium-low heat. Add the shallot, chopped garlic and ginger and cook gently for 2–3 minutes until softened but not coloured. Stir in the garam masala and tomato purée. Add a splash of water to loosen the mix. Cook for 5 minutes until the paste is fragrant and keep adding water so it does not catch.Lower the heat and pour in the egg mixture. Stir continuously with a spatula or wooden spoon over a low heat.As the eggs begin to form soft curds, stir in the diced butter gradually to enrich and slow the cooking. Cook to a soft, creamy scramble – not firm. Remove from heat before fully set.To make the buttered asparagus, place a griddle pan over a high heat. Add the asparagus and griddle until lightly charred but still firm. This will take 3–4 minutes. Transfer to a warm tray and brush with the melted butter. Season with salt and a touch of black pepper.Place the lobster and lobster dressing in a saucepan over a low heat and heat gently until warm but not hot.To serve, put four asparagus spears on each plate. Spoon the masala eggs onto the bottom of the asparagus. Spoon over the lobster and dressing and sprinkle with the chopped chives. To make the lobster dressing, heat the port in a saucepan and reduce until syrupy. To make the lobster dressing, heat the port in a saucepan and reduce until syrupy. Add the sherry vinegar and boil for 1 minute on a high heat, then add the lobster stock and reduce to about 150ml/¼ pint – it should be glossy and intense. Add the sherry vinegar and boil for 1 minute on a high heat, then add the lobster stock and reduce to about 150ml/¼ pint – it should be glossy and intense. Remove from the heat and whisk in the cold butter cubes to emulsify. Season lightly with salt. Keep warm in a bain-marie or thermos-style jug. Remove from the heat and whisk in the cold butter cubes to emulsify. Season lightly with salt. Keep warm in a bain-marie or thermos-style jug. To make the masala scrambled eggs, in a bowl beat the eggs lightly with the double cream, turmeric and a pinch of salt. Set aside. To make the masala scrambled eggs, in a bowl beat the eggs lightly with the double cream, turmeric and a pinch of salt. Set aside. In a non-stick saucepan or sauté pan, melt the ghee over a medium-low heat. Add the shallot, chopped garlic and ginger and cook gently for 2–3 minutes until softened but not coloured. In a non-stick saucepan or sauté pan, melt the ghee over a medium-low heat. Add the shallot, chopped garlic and ginger and cook gently for 2–3 minutes until softened but not coloured. Stir in the garam masala and tomato purée. Add a splash of water to loosen the mix. Cook for 5 minutes until the paste is fragrant and keep adding water so it does not catch. Stir in the garam masala and tomato purée. Add a splash of water to loosen the mix. Cook for 5 minutes until the paste is fragrant and keep adding water so it does not catch. Lower the heat and pour in the egg mixture. Stir continuously with a spatula or wooden spoon over a low heat. Lower the heat and pour in the egg mixture. Stir continuously with a spatula or wooden spoon over a low heat. As the eggs begin to form soft curds, stir in the diced butter gradually to enrich and slow the cooking. Cook to a soft, creamy scramble – not firm. Remove from heat before fully set. As the eggs begin to form soft curds, stir in the diced butter gradually to enrich and slow the cooking. Cook to a soft, creamy scramble – not firm. Remove from heat before fully set. To make the buttered asparagus, place a griddle pan over a high heat. Add the asparagus and griddle until lightly charred but still firm. This will take 3–4 minutes. To make the buttered asparagus, place a griddle pan over a high heat. Add the asparagus and griddle until lightly charred but still firm. This will take 3–4 minutes. Transfer to a warm tray and brush with the melted butter. Season with salt and a touch of black pepper. Transfer to a warm tray and brush with the melted butter. Season with salt and a touch of black pepper. Place the lobster and lobster dressing in a saucepan over a low heat and heat gently until warm but not hot. Place the lobster and lobster dressing in a saucepan over a low heat and heat gently until warm but not hot. To serve, put four asparagus spears on each plate. Spoon the masala eggs onto the bottom of the asparagus. Spoon over the lobster and dressing and sprinkle with the chopped chives. To serve, put four asparagus spears on each plate. Spoon the masala eggs onto the bottom of the asparagus. Spoon over the lobster and dressing and sprinkle with the chopped chives. Recipe tips For a slightly more cost-effective option, swap the lobster for 500–600g/1lb 2oz–1lb 5oz of prawns and follow the recipe instructions in the same way."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad14eeb3bdbfd0cc00b5c"
} | 5e0622441ddfce76d186282426b57679feb003900ff4b6c5375ea10a6fba8601 | Coronation chickpea sandwich filler recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coronation_chickpea_69015_16x9.jpg Swap meat for chunky chickpeas in this vegetarian take on coronation chicken. Red pepper and red onion add welcome crunch. 400g tin chickpeas, drained and rinsed1 heaped tbsp natural or Greek-style yoghurt (plain vegan, if you like)1 heaped tbsp mayo (vegan mayo, if you like) 1 tsp curry powder, such as medium madras curry powder½ tsp ground garam masala ¼ tsp ground cinnamon¼ tsp ground turmeric50g/1¾oz red pepper, cut into 1cm/½in pieces¼ small red onion (around 25g/1oz), cut into 5mm/¼in piecessmall handful fresh coriander leaves, very roughly chopped2 tbsp sultanassea salt and freshly ground black pepper 400g tin chickpeas, drained and rinsed 1 heaped tbsp natural or Greek-style yoghurt (plain vegan, if you like) 1 heaped tbsp mayo (vegan mayo, if you like) 1 tsp curry powder, such as medium madras curry powder ½ tsp ground garam masala ¼ tsp ground cinnamon ¼ tsp ground turmeric 50g/1¾oz red pepper, cut into 1cm/½in pieces ¼ small red onion (around 25g/1oz), cut into 5mm/¼in pieces small handful fresh coriander leaves, very roughly chopped 2 tbsp sultanas sea salt and freshly ground black pepper baby leaf spinach, washed and driedmango chutneytortilla wrap or naan bread (optional) baby leaf spinach, washed and dried mango chutney tortilla wrap or naan bread (optional) Method Tip the chickpeas into a bowl and mash with a potato masher or the bottom of a mug until semi-mashed. Add the yoghurt and mayo, mix well, then add the spices and some sea salt and freshly ground black pepper and mix again. Fold through the red pepper, red onion, coriander and sultanas. Serve with baby spinach and mango chutney, either in a wrap or as a salad. If serving as a salad, a toasted naan on the side is a great addition. Tip the chickpeas into a bowl and mash with a potato masher or the bottom of a mug until semi-mashed. Add the yoghurt and mayo, mix well, then add the spices and some sea salt and freshly ground black pepper and mix again. Fold through the red pepper, red onion, coriander and sultanas. Tip the chickpeas into a bowl and mash with a potato masher or the bottom of a mug until semi-mashed. Add the yoghurt and mayo, mix well, then add the spices and some sea salt and freshly ground black pepper and mix again. Fold through the red pepper, red onion, coriander and sultanas. Serve with baby spinach and mango chutney, either in a wrap or as a salad. If serving as a salad, a toasted naan on the side is a great addition. Serve with baby spinach and mango chutney, either in a wrap or as a salad. If serving as a salad, a toasted naan on the side is a great addition. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/coronation_chickpea_69015",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Coronation chickpea sandwich filler 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/coronation_chickpea_69015_16x9.jpg Swap meat for chunky chickpeas in this vegetarian take on coronation chicken. Red pepper and red onion add welcome crunch. 400g tin chickpeas, drained and rinsed1 heaped tbsp natural or Greek-style yoghurt (plain vegan, if you like)1 heaped tbsp mayo (vegan mayo, if you like) 1 tsp curry powder, such as medium madras curry powder½ tsp ground garam masala ¼ tsp ground cinnamon¼ tsp ground turmeric50g/1¾oz red pepper, cut into 1cm/½in pieces¼ small red onion (around 25g/1oz), cut into 5mm/¼in piecessmall handful fresh coriander leaves, very roughly chopped2 tbsp sultanassea salt and freshly ground black pepper 400g tin chickpeas, drained and rinsed 1 heaped tbsp natural or Greek-style yoghurt (plain vegan, if you like) 1 heaped tbsp mayo (vegan mayo, if you like) 1 tsp curry powder, such as medium madras curry powder ½ tsp ground garam masala ¼ tsp ground cinnamon ¼ tsp ground turmeric 50g/1¾oz red pepper, cut into 1cm/½in pieces ¼ small red onion (around 25g/1oz), cut into 5mm/¼in pieces small handful fresh coriander leaves, very roughly chopped 2 tbsp sultanas sea salt and freshly ground black pepper baby leaf spinach, washed and driedmango chutneytortilla wrap or naan bread (optional) baby leaf spinach, washed and dried mango chutney tortilla wrap or naan bread (optional) Method Tip the chickpeas into a bowl and mash with a potato masher or the bottom of a mug until semi-mashed. Add the yoghurt and mayo, mix well, then add the spices and some sea salt and freshly ground black pepper and mix again. Fold through the red pepper, red onion, coriander and sultanas. Serve with baby spinach and mango chutney, either in a wrap or as a salad. If serving as a salad, a toasted naan on the side is a great addition. Tip the chickpeas into a bowl and mash with a potato masher or the bottom of a mug until semi-mashed. Add the yoghurt and mayo, mix well, then add the spices and some sea salt and freshly ground black pepper and mix again. Fold through the red pepper, red onion, coriander and sultanas. Tip the chickpeas into a bowl and mash with a potato masher or the bottom of a mug until semi-mashed. Add the yoghurt and mayo, mix well, then add the spices and some sea salt and freshly ground black pepper and mix again. Fold through the red pepper, red onion, coriander and sultanas. Serve with baby spinach and mango chutney, either in a wrap or as a salad. If serving as a salad, a toasted naan on the side is a great addition. Serve with baby spinach and mango chutney, either in a wrap or as a salad. If serving as a salad, a toasted naan on the side is a great addition."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad14feb3bdbfd0cc00b5d"
} | fdb005173805dd8160d0366fbb7a62ed7b75588d023a3abe4390d78f84285f6b | Home cooked chicken biriyani recipe
An average of 5.0 out of 5 stars from 3 ratings Richly spiced rice spiked with dried fruits and herbs is combined with chunks of marinated chicken to make a biriyani the family will love. It's a great centrepiece for family gatherings. 1kg/2lb 4oz chicken thighs, bone-in and skin removed3 large garlic cloves, crushed 2 heaped tsp grated fresh ginger 5 tbsp plain natural yoghurt 1 tbsp curry powder salt and freshly ground black pepper 1kg/2lb 4oz chicken thighs, bone-in and skin removed 3 large garlic cloves, crushed 2 heaped tsp grated fresh ginger 5 tbsp plain natural yoghurt 1 tbsp curry powder salt and freshly ground black pepper 1 tbsp garam masala 1 heaped tsp turmeric 1 heaped tsp curry powder 1 tsp sea salt ½ tsp ground pepper 1 large handful mint leaves, sliced 1 tbsp garam masala 1 heaped tsp turmeric 1 heaped tsp curry powder 1 tsp sea salt ½ tsp ground pepper 1 large handful mint leaves, sliced 2 bay leaves 6 cardamom pods 4cm/1½in cinnamon stick 2 star anise 2 tsp cumin seeds 350g/12oz basmati rice, thoroughly rinsed in cold water 2 bay leaves 6 cardamom pods 4cm/1½in cinnamon stick 2 star anise 2 tsp cumin seeds 350g/12oz basmati rice, thoroughly rinsed in cold water 2 tbsp ghee 2 large onions, finely chopped pinch sea salt 1 large handful mint leaves, sliced150g/5½oz dried fruit, such as dried cranberries 2 tbsp ghee 2 large onions, finely chopped pinch sea salt 1 large handful mint leaves, sliced 150g/5½oz dried fruit, such as dried cranberries Method First marinate the chicken. Combine the chicken, garlic, ginger, yoghurt, curry powder, salt and pepper in a bowl. Mix well to coat the chicken. Leave to marinate in the fridge for about 30 minutes (and up to 24 hours if you have time).For the biryani spice mix, combine all the ingredients in a small bowl and set aside.To make the rice, put 1.5 litres/2¾ pints water in a large cooking pot, along with the aromatics and the rinsed rice.Bring to the boil and cook for 5–7 minutes, or until rice is 80% cooked (the rice will be translucent on the outside but still be solid in the centre). Drain and rinse the rice under cold running water to stop the cooking process. Leave the rice and the spices in the sieve for later. For the biriyani, put a large lidded saucepan over a low heat and add the ghee. Once melted, add the onions and a pinch of salt. Cook the onions slowly for 10–12 minutes or until soft and caramelised. Remove the onions from the pan and set aside while you cook the chicken.Cook the chicken in the same pan over a medium–high heat. Fry for 3–4 minutes on each side until slightly browned (it doesn't need to be cooked through at this point). Sprinkle 2 heaped tablespoons of your biriyani spice mix over the chicken. Season with salt and pepper and stir to coat evenly. Scatter the fried onions over the top and then add the shredded mint leaves. Put the drained rice on top of the chicken thighs in an even layer. Cover with a lid and cook on the lowest heat for 20–25 minutes to allow everything to steam.When cooked, garnish with the shredded mint leaves and dried fruit. Serve immediately. First marinate the chicken. Combine the chicken, garlic, ginger, yoghurt, curry powder, salt and pepper in a bowl. Mix well to coat the chicken. Leave to marinate in the fridge for about 30 minutes (and up to 24 hours if you have time). First marinate the chicken. Combine the chicken, garlic, ginger, yoghurt, curry powder, salt and pepper in a bowl. Mix well to coat the chicken. Leave to marinate in the fridge for about 30 minutes (and up to 24 hours if you have time). For the biryani spice mix, combine all the ingredients in a small bowl and set aside. For the biryani spice mix, combine all the ingredients in a small bowl and set aside. To make the rice, put 1.5 litres/2¾ pints water in a large cooking pot, along with the aromatics and the rinsed rice. To make the rice, put 1.5 litres/2¾ pints water in a large cooking pot, along with the aromatics and the rinsed rice. Bring to the boil and cook for 5–7 minutes, or until rice is 80% cooked (the rice will be translucent on the outside but still be solid in the centre). Bring to the boil and cook for 5–7 minutes, or until rice is 80% cooked (the rice will be translucent on the outside but still be solid in the centre). Drain and rinse the rice under cold running water to stop the cooking process. Leave the rice and the spices in the sieve for later. Drain and rinse the rice under cold running water to stop the cooking process. Leave the rice and the spices in the sieve for later. For the biriyani, put a large lidded saucepan over a low heat and add the ghee. Once melted, add the onions and a pinch of salt. Cook the onions slowly for 10–12 minutes or until soft and caramelised. Remove the onions from the pan and set aside while you cook the chicken. For the biriyani, put a large lidded saucepan over a low heat and add the ghee. Once melted, add the onions and a pinch of salt. Cook the onions slowly for 10–12 minutes or until soft and caramelised. Remove the onions from the pan and set aside while you cook the chicken. Cook the chicken in the same pan over a medium–high heat. Fry for 3–4 minutes on each side until slightly browned (it doesn't need to be cooked through at this point). Cook the chicken in the same pan over a medium–high heat. Fry for 3–4 minutes on each side until slightly browned (it doesn't need to be cooked through at this point). Sprinkle 2 heaped tablespoons of your biriyani spice mix over the chicken. Season with salt and pepper and stir to coat evenly. Sprinkle 2 heaped tablespoons of your biriyani spice mix over the chicken. Season with salt and pepper and stir to coat evenly. Scatter the fried onions over the top and then add the shredded mint leaves. Put the drained rice on top of the chicken thighs in an even layer. Cover with a lid and cook on the lowest heat for 20–25 minutes to allow everything to steam. Scatter the fried onions over the top and then add the shredded mint leaves. Put the drained rice on top of the chicken thighs in an even layer. Cover with a lid and cook on the lowest heat for 20–25 minutes to allow everything to steam. When cooked, garnish with the shredded mint leaves and dried fruit. Serve immediately. When cooked, garnish with the shredded mint leaves and dried fruit. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/home_cooked_chicken_58834",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Home cooked chicken biriyani recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Richly spiced rice spiked with dried fruits and herbs is combined with chunks of marinated chicken to make a biriyani the family will love. It's a great centrepiece for family gatherings. 1kg/2lb 4oz chicken thighs, bone-in and skin removed3 large garlic cloves, crushed 2 heaped tsp grated fresh ginger 5 tbsp plain natural yoghurt 1 tbsp curry powder salt and freshly ground black pepper 1kg/2lb 4oz chicken thighs, bone-in and skin removed 3 large garlic cloves, crushed 2 heaped tsp grated fresh ginger 5 tbsp plain natural yoghurt 1 tbsp curry powder salt and freshly ground black pepper 1 tbsp garam masala 1 heaped tsp turmeric 1 heaped tsp curry powder 1 tsp sea salt ½ tsp ground pepper 1 large handful mint leaves, sliced 1 tbsp garam masala 1 heaped tsp turmeric 1 heaped tsp curry powder 1 tsp sea salt ½ tsp ground pepper 1 large handful mint leaves, sliced 2 bay leaves 6 cardamom pods 4cm/1½in cinnamon stick 2 star anise 2 tsp cumin seeds 350g/12oz basmati rice, thoroughly rinsed in cold water 2 bay leaves 6 cardamom pods 4cm/1½in cinnamon stick 2 star anise 2 tsp cumin seeds 350g/12oz basmati rice, thoroughly rinsed in cold water 2 tbsp ghee 2 large onions, finely chopped pinch sea salt 1 large handful mint leaves, sliced150g/5½oz dried fruit, such as dried cranberries 2 tbsp ghee 2 large onions, finely chopped pinch sea salt 1 large handful mint leaves, sliced 150g/5½oz dried fruit, such as dried cranberries Method First marinate the chicken. Combine the chicken, garlic, ginger, yoghurt, curry powder, salt and pepper in a bowl. Mix well to coat the chicken. Leave to marinate in the fridge for about 30 minutes (and up to 24 hours if you have time).For the biryani spice mix, combine all the ingredients in a small bowl and set aside.To make the rice, put 1.5 litres/2¾ pints water in a large cooking pot, along with the aromatics and the rinsed rice.Bring to the boil and cook for 5–7 minutes, or until rice is 80% cooked (the rice will be translucent on the outside but still be solid in the centre). Drain and rinse the rice under cold running water to stop the cooking process. Leave the rice and the spices in the sieve for later. For the biriyani, put a large lidded saucepan over a low heat and add the ghee. Once melted, add the onions and a pinch of salt. Cook the onions slowly for 10–12 minutes or until soft and caramelised. Remove the onions from the pan and set aside while you cook the chicken.Cook the chicken in the same pan over a medium–high heat. Fry for 3–4 minutes on each side until slightly browned (it doesn't need to be cooked through at this point). Sprinkle 2 heaped tablespoons of your biriyani spice mix over the chicken. Season with salt and pepper and stir to coat evenly. Scatter the fried onions over the top and then add the shredded mint leaves. Put the drained rice on top of the chicken thighs in an even layer. Cover with a lid and cook on the lowest heat for 20–25 minutes to allow everything to steam.When cooked, garnish with the shredded mint leaves and dried fruit. Serve immediately. First marinate the chicken. Combine the chicken, garlic, ginger, yoghurt, curry powder, salt and pepper in a bowl. Mix well to coat the chicken. Leave to marinate in the fridge for about 30 minutes (and up to 24 hours if you have time). First marinate the chicken. Combine the chicken, garlic, ginger, yoghurt, curry powder, salt and pepper in a bowl. Mix well to coat the chicken. Leave to marinate in the fridge for about 30 minutes (and up to 24 hours if you have time). For the biryani spice mix, combine all the ingredients in a small bowl and set aside. For the biryani spice mix, combine all the ingredients in a small bowl and set aside. To make the rice, put 1.5 litres/2¾ pints water in a large cooking pot, along with the aromatics and the rinsed rice. To make the rice, put 1.5 litres/2¾ pints water in a large cooking pot, along with the aromatics and the rinsed rice. Bring to the boil and cook for 5–7 minutes, or until rice is 80% cooked (the rice will be translucent on the outside but still be solid in the centre). Bring to the boil and cook for 5–7 minutes, or until rice is 80% cooked (the rice will be translucent on the outside but still be solid in the centre). Drain and rinse the rice under cold running water to stop the cooking process. Leave the rice and the spices in the sieve for later. Drain and rinse the rice under cold running water to stop the cooking process. Leave the rice and the spices in the sieve for later. For the biriyani, put a large lidded saucepan over a low heat and add the ghee. Once melted, add the onions and a pinch of salt. Cook the onions slowly for 10–12 minutes or until soft and caramelised. Remove the onions from the pan and set aside while you cook the chicken. For the biriyani, put a large lidded saucepan over a low heat and add the ghee. Once melted, add the onions and a pinch of salt. Cook the onions slowly for 10–12 minutes or until soft and caramelised. Remove the onions from the pan and set aside while you cook the chicken. Cook the chicken in the same pan over a medium–high heat. Fry for 3–4 minutes on each side until slightly browned (it doesn't need to be cooked through at this point). Cook the chicken in the same pan over a medium–high heat. Fry for 3–4 minutes on each side until slightly browned (it doesn't need to be cooked through at this point). Sprinkle 2 heaped tablespoons of your biriyani spice mix over the chicken. Season with salt and pepper and stir to coat evenly. Sprinkle 2 heaped tablespoons of your biriyani spice mix over the chicken. Season with salt and pepper and stir to coat evenly. Scatter the fried onions over the top and then add the shredded mint leaves. Put the drained rice on top of the chicken thighs in an even layer. Cover with a lid and cook on the lowest heat for 20–25 minutes to allow everything to steam. Scatter the fried onions over the top and then add the shredded mint leaves. Put the drained rice on top of the chicken thighs in an even layer. Cover with a lid and cook on the lowest heat for 20–25 minutes to allow everything to steam. When cooked, garnish with the shredded mint leaves and dried fruit. Serve immediately. When cooked, garnish with the shredded mint leaves and dried fruit. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad14feb3bdbfd0cc00b5e"
} | fbd4b7c679bc07df8c47d7d5b7512e530bf700d073379108586bb27ced11473e | Chicken tikka-style sandwich filler recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_tikka-style_59473_16x9.jpg A speedy no-cook sandwich filler or salad topper, this spiced chicken mix will pep-up midweek mealtimes. 85g/3oz Greek-style yoghurt 65g/2¼oz mayonnaise ½ tsp onion granules ½ tsp garlic granules 1 tsp garam masala 1 tsp ground turmeric 1 ball stem ginger (optional)250g/9oz cooked chicken, roughly chopped into small pieces ½ small red pepper, finely diced 1 lemon sea salt 85g/3oz Greek-style yoghurt 65g/2¼oz mayonnaise ½ tsp onion granules ½ tsp garlic granules 1 tsp garam masala 1 tsp ground turmeric 1 ball stem ginger (optional) 250g/9oz cooked chicken, roughly chopped into small pieces ½ small red pepper, finely diced 1 lemon sea salt 4 slices thick-cut white sourdough breadgreen salad bunch fresh coriander, finely chopped Bombay mix (optional) 4 slices thick-cut white sourdough bread green salad bunch fresh coriander, finely chopped Bombay mix (optional) Method Combine the yoghurt, mayonnaise, onion and garlic granules, garam masala and turmeric in a bowl. Finely grate half the stem ginger (if using) into the bowl before finely chopping the remainder and adding to the bowl, too. Mix well to make a tikka sauce.Add the chicken pieces to the sauce along with the red pepper. Squeeze in a little lemon juice, add a pinch of salt and stir to combine.Spoon onto slices of bread or green salad before sprinkling generously with chopped coriander. Sprinkle with Bombay mix for added crunch, if you like. Combine the yoghurt, mayonnaise, onion and garlic granules, garam masala and turmeric in a bowl. Combine the yoghurt, mayonnaise, onion and garlic granules, garam masala and turmeric in a bowl. Finely grate half the stem ginger (if using) into the bowl before finely chopping the remainder and adding to the bowl, too. Mix well to make a tikka sauce. Finely grate half the stem ginger (if using) into the bowl before finely chopping the remainder and adding to the bowl, too. Mix well to make a tikka sauce. Add the chicken pieces to the sauce along with the red pepper. Squeeze in a little lemon juice, add a pinch of salt and stir to combine. Add the chicken pieces to the sauce along with the red pepper. Squeeze in a little lemon juice, add a pinch of salt and stir to combine. Spoon onto slices of bread or green salad before sprinkling generously with chopped coriander. Sprinkle with Bombay mix for added crunch, if you like. Spoon onto slices of bread or green salad before sprinkling generously with chopped coriander. Sprinkle with Bombay mix for added crunch, if you like. Recipe tips Can be kept in an airtight container in the fridge for two days – this will allow the flavours to mature further. Although it may feel like an unusual addition, stem ginger adds a subtle warmth and a little sweetness to the sauce. You can use fresh ginger if preferred, but remember this will be a much more dominant heat and the sauce might need the addition of a little honey to balance the flavours. Add with caution so it doesn’t dominate the sauce. You could also use a teaspoon of mango chutney, chopped finely. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_tikka-style_59473",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken tikka-style sandwich filler recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_tikka-style_59473_16x9.jpg A speedy no-cook sandwich filler or salad topper, this spiced chicken mix will pep-up midweek mealtimes. 85g/3oz Greek-style yoghurt 65g/2¼oz mayonnaise ½ tsp onion granules ½ tsp garlic granules 1 tsp garam masala 1 tsp ground turmeric 1 ball stem ginger (optional)250g/9oz cooked chicken, roughly chopped into small pieces ½ small red pepper, finely diced 1 lemon sea salt 85g/3oz Greek-style yoghurt 65g/2¼oz mayonnaise ½ tsp onion granules ½ tsp garlic granules 1 tsp garam masala 1 tsp ground turmeric 1 ball stem ginger (optional) 250g/9oz cooked chicken, roughly chopped into small pieces ½ small red pepper, finely diced 1 lemon sea salt 4 slices thick-cut white sourdough breadgreen salad bunch fresh coriander, finely chopped Bombay mix (optional) 4 slices thick-cut white sourdough bread green salad bunch fresh coriander, finely chopped Bombay mix (optional) Method Combine the yoghurt, mayonnaise, onion and garlic granules, garam masala and turmeric in a bowl. Finely grate half the stem ginger (if using) into the bowl before finely chopping the remainder and adding to the bowl, too. Mix well to make a tikka sauce.Add the chicken pieces to the sauce along with the red pepper. Squeeze in a little lemon juice, add a pinch of salt and stir to combine.Spoon onto slices of bread or green salad before sprinkling generously with chopped coriander. Sprinkle with Bombay mix for added crunch, if you like. Combine the yoghurt, mayonnaise, onion and garlic granules, garam masala and turmeric in a bowl. Combine the yoghurt, mayonnaise, onion and garlic granules, garam masala and turmeric in a bowl. Finely grate half the stem ginger (if using) into the bowl before finely chopping the remainder and adding to the bowl, too. Mix well to make a tikka sauce. Finely grate half the stem ginger (if using) into the bowl before finely chopping the remainder and adding to the bowl, too. Mix well to make a tikka sauce. Add the chicken pieces to the sauce along with the red pepper. Squeeze in a little lemon juice, add a pinch of salt and stir to combine. Add the chicken pieces to the sauce along with the red pepper. Squeeze in a little lemon juice, add a pinch of salt and stir to combine. Spoon onto slices of bread or green salad before sprinkling generously with chopped coriander. Sprinkle with Bombay mix for added crunch, if you like. Spoon onto slices of bread or green salad before sprinkling generously with chopped coriander. Sprinkle with Bombay mix for added crunch, if you like. Recipe tips Can be kept in an airtight container in the fridge for two days – this will allow the flavours to mature further. Although it may feel like an unusual addition, stem ginger adds a subtle warmth and a little sweetness to the sauce. You can use fresh ginger if preferred, but remember this will be a much more dominant heat and the sauce might need the addition of a little honey to balance the flavours. Add with caution so it doesn’t dominate the sauce. You could also use a teaspoon of mango chutney, chopped finely."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad14feb3bdbfd0cc00b5f"
} | 8c09a1918b0a6f974cb4580ab116a4af49e515b29aa3dcd17eee2c289e522ede | Mediterranean chicken traybake with halloumi recipe
An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mediterranean-style_32158_16x9.jpg Creating its own delicious sauce as the chicken and vegetables cook with the white wine and herbs, this family friendly recipe is simple and quick to assemble. This dish goes really well with roast potatoes, plain rice or a warm crusty baguette. 200g/7oz whole cherry tomatoes1 medium red onion, halved and thinly sliced 1 medium aubergine, washed, trimmed and sliced into 1cm/½in thick rounds1 red pepper, cut into 1cm/½in thick rings, seeds decarded 1 courgette, washed, trimmed and cut into 1cm/½in thick rounds4 medium garlic cloves, peeled and sliced in half 8 large bone-in, skin-on chicken thighs 8 sprigs thyme 20 basil leaves4 tbsp olive oil, plus a little extra 150ml/¼ pint dry white wine200g/7oz halloumi, cut into 8 slices salt and freshly ground black pepper 200g/7oz whole cherry tomatoes 1 medium red onion, halved and thinly sliced 1 medium aubergine, washed, trimmed and sliced into 1cm/½in thick rounds 1 red pepper, cut into 1cm/½in thick rings, seeds decarded 1 courgette, washed, trimmed and cut into 1cm/½in thick rounds 4 medium garlic cloves, peeled and sliced in half 8 large bone-in, skin-on chicken thighs 8 sprigs thyme 20 basil leaves 4 tbsp olive oil, plus a little extra 150ml/¼ pint dry white wine 200g/7oz halloumi, cut into 8 slices salt and freshly ground black pepper 1 lemon, cut into quarters 1 lemon, cut into quarters Method Preheat the oven to 200C/180C Fan/Gas 6 and line a flat oven tray or a large shallow roasting tin with baking paper.Pile the cherry tomatoes, onion, aubergine, pepper, courgette, garlic, chicken, thyme and 10 of the basil leaves in the centre of the oven tray. Season generously with salt and pepper, drizzle over the olive oil then thoroughly mix everything together. Spread everything out across the tray so it forms a single, but snug, layer making sure to turn the chicken pieces skin-side up. Pour the white wine into a corner of the tray then gently tip to spread. Place on the middle shelf of the oven and cook for 35 minutes, then remove the tray and turn the heat up to 220C/200C Fan/Gas 7. Stir the veggies, place the halloumi slices on top and drizzle with a little extra olive oil. Return the tray to near the top of the oven and cook for a further 15 minutes. The chicken should be cooked through and the halloumi golden. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer.To serve, divide the hot chicken, vegetables, halloumi and sauce onto your plates, top with the remaining fresh basil and place a lemon wedge on the side which can be squeezed over just before eating. Preheat the oven to 200C/180C Fan/Gas 6 and line a flat oven tray or a large shallow roasting tin with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a flat oven tray or a large shallow roasting tin with baking paper. Pile the cherry tomatoes, onion, aubergine, pepper, courgette, garlic, chicken, thyme and 10 of the basil leaves in the centre of the oven tray. Season generously with salt and pepper, drizzle over the olive oil then thoroughly mix everything together. Pile the cherry tomatoes, onion, aubergine, pepper, courgette, garlic, chicken, thyme and 10 of the basil leaves in the centre of the oven tray. Season generously with salt and pepper, drizzle over the olive oil then thoroughly mix everything together. Spread everything out across the tray so it forms a single, but snug, layer making sure to turn the chicken pieces skin-side up. Pour the white wine into a corner of the tray then gently tip to spread. Spread everything out across the tray so it forms a single, but snug, layer making sure to turn the chicken pieces skin-side up. Pour the white wine into a corner of the tray then gently tip to spread. Place on the middle shelf of the oven and cook for 35 minutes, then remove the tray and turn the heat up to 220C/200C Fan/Gas 7. Place on the middle shelf of the oven and cook for 35 minutes, then remove the tray and turn the heat up to 220C/200C Fan/Gas 7. Stir the veggies, place the halloumi slices on top and drizzle with a little extra olive oil. Return the tray to near the top of the oven and cook for a further 15 minutes. The chicken should be cooked through and the halloumi golden. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer. Stir the veggies, place the halloumi slices on top and drizzle with a little extra olive oil. Return the tray to near the top of the oven and cook for a further 15 minutes. The chicken should be cooked through and the halloumi golden. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer. To serve, divide the hot chicken, vegetables, halloumi and sauce onto your plates, top with the remaining fresh basil and place a lemon wedge on the side which can be squeezed over just before eating. To serve, divide the hot chicken, vegetables, halloumi and sauce onto your plates, top with the remaining fresh basil and place a lemon wedge on the side which can be squeezed over just before eating. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mediterranean-style_32158",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mediterranean chicken traybake with halloumi recipe",
"content": "An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mediterranean-style_32158_16x9.jpg Creating its own delicious sauce as the chicken and vegetables cook with the white wine and herbs, this family friendly recipe is simple and quick to assemble. This dish goes really well with roast potatoes, plain rice or a warm crusty baguette. 200g/7oz whole cherry tomatoes1 medium red onion, halved and thinly sliced 1 medium aubergine, washed, trimmed and sliced into 1cm/½in thick rounds1 red pepper, cut into 1cm/½in thick rings, seeds decarded 1 courgette, washed, trimmed and cut into 1cm/½in thick rounds4 medium garlic cloves, peeled and sliced in half 8 large bone-in, skin-on chicken thighs 8 sprigs thyme 20 basil leaves4 tbsp olive oil, plus a little extra 150ml/¼ pint dry white wine200g/7oz halloumi, cut into 8 slices salt and freshly ground black pepper 200g/7oz whole cherry tomatoes 1 medium red onion, halved and thinly sliced 1 medium aubergine, washed, trimmed and sliced into 1cm/½in thick rounds 1 red pepper, cut into 1cm/½in thick rings, seeds decarded 1 courgette, washed, trimmed and cut into 1cm/½in thick rounds 4 medium garlic cloves, peeled and sliced in half 8 large bone-in, skin-on chicken thighs 8 sprigs thyme 20 basil leaves 4 tbsp olive oil, plus a little extra 150ml/¼ pint dry white wine 200g/7oz halloumi, cut into 8 slices salt and freshly ground black pepper 1 lemon, cut into quarters 1 lemon, cut into quarters Method Preheat the oven to 200C/180C Fan/Gas 6 and line a flat oven tray or a large shallow roasting tin with baking paper.Pile the cherry tomatoes, onion, aubergine, pepper, courgette, garlic, chicken, thyme and 10 of the basil leaves in the centre of the oven tray. Season generously with salt and pepper, drizzle over the olive oil then thoroughly mix everything together. Spread everything out across the tray so it forms a single, but snug, layer making sure to turn the chicken pieces skin-side up. Pour the white wine into a corner of the tray then gently tip to spread. Place on the middle shelf of the oven and cook for 35 minutes, then remove the tray and turn the heat up to 220C/200C Fan/Gas 7. Stir the veggies, place the halloumi slices on top and drizzle with a little extra olive oil. Return the tray to near the top of the oven and cook for a further 15 minutes. The chicken should be cooked through and the halloumi golden. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer.To serve, divide the hot chicken, vegetables, halloumi and sauce onto your plates, top with the remaining fresh basil and place a lemon wedge on the side which can be squeezed over just before eating. Preheat the oven to 200C/180C Fan/Gas 6 and line a flat oven tray or a large shallow roasting tin with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a flat oven tray or a large shallow roasting tin with baking paper. Pile the cherry tomatoes, onion, aubergine, pepper, courgette, garlic, chicken, thyme and 10 of the basil leaves in the centre of the oven tray. Season generously with salt and pepper, drizzle over the olive oil then thoroughly mix everything together. Pile the cherry tomatoes, onion, aubergine, pepper, courgette, garlic, chicken, thyme and 10 of the basil leaves in the centre of the oven tray. Season generously with salt and pepper, drizzle over the olive oil then thoroughly mix everything together. Spread everything out across the tray so it forms a single, but snug, layer making sure to turn the chicken pieces skin-side up. Pour the white wine into a corner of the tray then gently tip to spread. Spread everything out across the tray so it forms a single, but snug, layer making sure to turn the chicken pieces skin-side up. Pour the white wine into a corner of the tray then gently tip to spread. Place on the middle shelf of the oven and cook for 35 minutes, then remove the tray and turn the heat up to 220C/200C Fan/Gas 7. Place on the middle shelf of the oven and cook for 35 minutes, then remove the tray and turn the heat up to 220C/200C Fan/Gas 7. Stir the veggies, place the halloumi slices on top and drizzle with a little extra olive oil. Return the tray to near the top of the oven and cook for a further 15 minutes. The chicken should be cooked through and the halloumi golden. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer. Stir the veggies, place the halloumi slices on top and drizzle with a little extra olive oil. Return the tray to near the top of the oven and cook for a further 15 minutes. The chicken should be cooked through and the halloumi golden. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer. To serve, divide the hot chicken, vegetables, halloumi and sauce onto your plates, top with the remaining fresh basil and place a lemon wedge on the side which can be squeezed over just before eating. To serve, divide the hot chicken, vegetables, halloumi and sauce onto your plates, top with the remaining fresh basil and place a lemon wedge on the side which can be squeezed over just before eating."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad151eb3bdbfd0cc00b60"
} | 8c4c4ff726d93c3b4b025f55939492fa4cba31ac074cc374f01417a648f5fd7c | Turmeric latte recipe
Golden turmeric latte An average of 4.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/golden_spiced_turmeric_21734_16x9.jpg Often used in India as an alternative remedy to boost immunity and stave off illness, golden milk (or turmeric milk) is a delicious drink that is nourishing and warming. Each serving provides 214 kcal, 8.7g protein, 23.3g carbohydrate (of which 22.2g sugars), 9.4g fat (of which 5.9g saturates), 0g fibre and 0.28g salt. 250ml/9fl oz full-fat milk or non-dairy milk alternative½ tsp ground turmeric or 1½ tsp freshly grated turmeric root ½ tsp finely grated fresh root ginger1 star anise2 tsp runny or Manuka honey½ tsp ground cinnamon, plus extra for garnish (optional) 250ml/9fl oz full-fat milk or non-dairy milk alternative ½ tsp ground turmeric or 1½ tsp freshly grated turmeric root ½ tsp finely grated fresh root ginger 1 star anise 2 tsp runny or Manuka honey ½ tsp ground cinnamon, plus extra for garnish (optional) Method Put all the ingredients in a small saucepan placed over a medium heat and bring to the boil, stirring often.Reduce the heat to low and simmer gently for 5–6 minutes. Strain the spiced milk with a fine sieve into a heatproof glass.Garnish the top with a little sieved cinnamon, if using, and serve immediately. Put all the ingredients in a small saucepan placed over a medium heat and bring to the boil, stirring often. Put all the ingredients in a small saucepan placed over a medium heat and bring to the boil, stirring often. Reduce the heat to low and simmer gently for 5–6 minutes. Strain the spiced milk with a fine sieve into a heatproof glass. Reduce the heat to low and simmer gently for 5–6 minutes. Strain the spiced milk with a fine sieve into a heatproof glass. Garnish the top with a little sieved cinnamon, if using, and serve immediately. Garnish the top with a little sieved cinnamon, if using, and serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/golden_spiced_turmeric_21734",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Turmeric latte recipe",
"content": "Golden turmeric latte An average of 4.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/golden_spiced_turmeric_21734_16x9.jpg Often used in India as an alternative remedy to boost immunity and stave off illness, golden milk (or turmeric milk) is a delicious drink that is nourishing and warming. Each serving provides 214 kcal, 8.7g protein, 23.3g carbohydrate (of which 22.2g sugars), 9.4g fat (of which 5.9g saturates), 0g fibre and 0.28g salt. 250ml/9fl oz full-fat milk or non-dairy milk alternative½ tsp ground turmeric or 1½ tsp freshly grated turmeric root ½ tsp finely grated fresh root ginger1 star anise2 tsp runny or Manuka honey½ tsp ground cinnamon, plus extra for garnish (optional) 250ml/9fl oz full-fat milk or non-dairy milk alternative ½ tsp ground turmeric or 1½ tsp freshly grated turmeric root ½ tsp finely grated fresh root ginger 1 star anise 2 tsp runny or Manuka honey ½ tsp ground cinnamon, plus extra for garnish (optional) Method Put all the ingredients in a small saucepan placed over a medium heat and bring to the boil, stirring often.Reduce the heat to low and simmer gently for 5–6 minutes. Strain the spiced milk with a fine sieve into a heatproof glass.Garnish the top with a little sieved cinnamon, if using, and serve immediately. Put all the ingredients in a small saucepan placed over a medium heat and bring to the boil, stirring often. Put all the ingredients in a small saucepan placed over a medium heat and bring to the boil, stirring often. Reduce the heat to low and simmer gently for 5–6 minutes. Strain the spiced milk with a fine sieve into a heatproof glass. Reduce the heat to low and simmer gently for 5–6 minutes. Strain the spiced milk with a fine sieve into a heatproof glass. Garnish the top with a little sieved cinnamon, if using, and serve immediately. Garnish the top with a little sieved cinnamon, if using, and serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad155eb3bdbfd0cc00b61"
} | 8e4f795c9277e62ec96d58ad05b134b00b2e5d20315d77659896b38be7786bfd | Bombay roast potatoes recipe
Nadiya's Bombay roast potatoes An average of 4.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bombay_potatoes_61904_16x9.jpg These are the king of roast potatoes. All the lusciousness of normal roasties, but with bags and bags of extra flavour from the turmeric and tamarind. I like my potatoes and there are a squillion ways to cook them, so let’s keep experimenting until we find every single way. 1kg/2lb 4oz potatoes (preferably a floury roasting variety), peeled and diced into 5cm/2in chunks2 tsp ground turmeric 3 tbsp salt 1kg/2lb 4oz potatoes (preferably a floury roasting variety), peeled and diced into 5cm/2in chunks 2 tsp ground turmeric 3 tbsp salt 150g/5½oz ghee 2 tbsp plain flour 2 tbsp semolina 1 tsp baking powder 3 onions, quartered 1 garlic bulb, cloves peeled and left whole pinch salt 150g/5½oz ghee 2 tbsp plain flour 2 tbsp semolina 1 tsp baking powder 3 onions, quartered 1 garlic bulb, cloves peeled and left whole pinch salt 260g/9oz tamarind sauce large handful fresh coriander 260g/9oz tamarind sauce large handful fresh coriander Method Put the potatoes in a large saucepan with enough water to cover completely. Add the turmeric and salt. Bring to the boil then reduce the heat and leave to simmer for 2 minutes. Then drain. Preheat the oven to 180C/160C Fan/Gas 4 and put the ghee in a large roasting dish. Put the dish into the oven until the ghee and dish are hot. Meanwhile, in a bowl mix together the plain flour, semolina and baking powder. Add this dry mixture to the potatoes and toss the potatoes until covered completely. Carefully take the roasting dish out of the oven and add the potatoes in a layer. Season well and carefully roll the potatoes around in the hot ghee. Add the onion and garlic and coat in the hot ghee. Return the tray to the oven and roast for 50 minutes, turning the potatoes halfway through cooking. After 40 minutes, drizzle over the tamarind sauce before baking for the final 10 minutes. Remove from the oven, sprinkle with the coriander and serve. Put the potatoes in a large saucepan with enough water to cover completely. Add the turmeric and salt. Bring to the boil then reduce the heat and leave to simmer for 2 minutes. Then drain. Put the potatoes in a large saucepan with enough water to cover completely. Add the turmeric and salt. Bring to the boil then reduce the heat and leave to simmer for 2 minutes. Then drain. Preheat the oven to 180C/160C Fan/Gas 4 and put the ghee in a large roasting dish. Put the dish into the oven until the ghee and dish are hot. Preheat the oven to 180C/160C Fan/Gas 4 and put the ghee in a large roasting dish. Put the dish into the oven until the ghee and dish are hot. Meanwhile, in a bowl mix together the plain flour, semolina and baking powder. Add this dry mixture to the potatoes and toss the potatoes until covered completely. Carefully take the roasting dish out of the oven and add the potatoes in a layer. Meanwhile, in a bowl mix together the plain flour, semolina and baking powder. Add this dry mixture to the potatoes and toss the potatoes until covered completely. Carefully take the roasting dish out of the oven and add the potatoes in a layer. Season well and carefully roll the potatoes around in the hot ghee. Add the onion and garlic and coat in the hot ghee. Season well and carefully roll the potatoes around in the hot ghee. Add the onion and garlic and coat in the hot ghee. Return the tray to the oven and roast for 50 minutes, turning the potatoes halfway through cooking. Return the tray to the oven and roast for 50 minutes, turning the potatoes halfway through cooking. After 40 minutes, drizzle over the tamarind sauce before baking for the final 10 minutes. After 40 minutes, drizzle over the tamarind sauce before baking for the final 10 minutes. Remove from the oven, sprinkle with the coriander and serve. Remove from the oven, sprinkle with the coriander and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/bombay_potatoes_61904",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Bombay roast potatoes recipe",
"content": "Nadiya's Bombay roast potatoes An average of 4.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bombay_potatoes_61904_16x9.jpg These are the king of roast potatoes. All the lusciousness of normal roasties, but with bags and bags of extra flavour from the turmeric and tamarind. I like my potatoes and there are a squillion ways to cook them, so let’s keep experimenting until we find every single way. 1kg/2lb 4oz potatoes (preferably a floury roasting variety), peeled and diced into 5cm/2in chunks2 tsp ground turmeric 3 tbsp salt 1kg/2lb 4oz potatoes (preferably a floury roasting variety), peeled and diced into 5cm/2in chunks 2 tsp ground turmeric 3 tbsp salt 150g/5½oz ghee 2 tbsp plain flour 2 tbsp semolina 1 tsp baking powder 3 onions, quartered 1 garlic bulb, cloves peeled and left whole pinch salt 150g/5½oz ghee 2 tbsp plain flour 2 tbsp semolina 1 tsp baking powder 3 onions, quartered 1 garlic bulb, cloves peeled and left whole pinch salt 260g/9oz tamarind sauce large handful fresh coriander 260g/9oz tamarind sauce large handful fresh coriander Method Put the potatoes in a large saucepan with enough water to cover completely. Add the turmeric and salt. Bring to the boil then reduce the heat and leave to simmer for 2 minutes. Then drain. Preheat the oven to 180C/160C Fan/Gas 4 and put the ghee in a large roasting dish. Put the dish into the oven until the ghee and dish are hot. Meanwhile, in a bowl mix together the plain flour, semolina and baking powder. Add this dry mixture to the potatoes and toss the potatoes until covered completely. Carefully take the roasting dish out of the oven and add the potatoes in a layer. Season well and carefully roll the potatoes around in the hot ghee. Add the onion and garlic and coat in the hot ghee. Return the tray to the oven and roast for 50 minutes, turning the potatoes halfway through cooking. After 40 minutes, drizzle over the tamarind sauce before baking for the final 10 minutes. Remove from the oven, sprinkle with the coriander and serve. Put the potatoes in a large saucepan with enough water to cover completely. Add the turmeric and salt. Bring to the boil then reduce the heat and leave to simmer for 2 minutes. Then drain. Put the potatoes in a large saucepan with enough water to cover completely. Add the turmeric and salt. Bring to the boil then reduce the heat and leave to simmer for 2 minutes. Then drain. Preheat the oven to 180C/160C Fan/Gas 4 and put the ghee in a large roasting dish. Put the dish into the oven until the ghee and dish are hot. Preheat the oven to 180C/160C Fan/Gas 4 and put the ghee in a large roasting dish. Put the dish into the oven until the ghee and dish are hot. Meanwhile, in a bowl mix together the plain flour, semolina and baking powder. Add this dry mixture to the potatoes and toss the potatoes until covered completely. Carefully take the roasting dish out of the oven and add the potatoes in a layer. Meanwhile, in a bowl mix together the plain flour, semolina and baking powder. Add this dry mixture to the potatoes and toss the potatoes until covered completely. Carefully take the roasting dish out of the oven and add the potatoes in a layer. Season well and carefully roll the potatoes around in the hot ghee. Add the onion and garlic and coat in the hot ghee. Season well and carefully roll the potatoes around in the hot ghee. Add the onion and garlic and coat in the hot ghee. Return the tray to the oven and roast for 50 minutes, turning the potatoes halfway through cooking. Return the tray to the oven and roast for 50 minutes, turning the potatoes halfway through cooking. After 40 minutes, drizzle over the tamarind sauce before baking for the final 10 minutes. After 40 minutes, drizzle over the tamarind sauce before baking for the final 10 minutes. Remove from the oven, sprinkle with the coriander and serve. Remove from the oven, sprinkle with the coriander and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad155eb3bdbfd0cc00b62"
} | f3e4e2dee8c79f4e9df836618c116e59218507b8bb1f824e1a367331fec94d06 | Paneer and cauliflower curry recipe
An average of 3.1 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curried_cauliflower_with_57222_16x9.jpg This simple paneer and cauliflower curry is spiced with warming turmeric and ginger. The thick yoghurt adds a touch of luxury. 1 tbsp vegetable oil, for frying800g/1lb 12oz cauliflower, cut into florets225g/8oz paneer, cut into 2cm/¾in cubes1 onion, thinly sliced4cm/1½in fresh root ginger, peeled and grated2 garlic cloves, grated2 tsp curry powder2 tsp ground turmeric500g/1lb 2oz broad-leaf spinach, tough stalks removed200g/7oz natural yoghurtsalt 1 tbsp vegetable oil, for frying 800g/1lb 12oz cauliflower, cut into florets 225g/8oz paneer, cut into 2cm/¾in cubes 1 onion, thinly sliced 4cm/1½in fresh root ginger, peeled and grated 2 garlic cloves, grated 2 tsp curry powder 2 tsp ground turmeric 500g/1lb 2oz broad-leaf spinach, tough stalks removed 200g/7oz natural yoghurt salt Method Heat a heavy-bottomed saucepan over a medium heat and pour in a teaspoon of the oil. Add the cauliflower and sauté for 15–20 minutes, or until golden. Take your time and don’t stir too much or you will create steam, which will hinder the colouring. Drain on kitchen paper.Add another teaspoon of oil to the pan and fry the paneer until browned. Drain on kitchen paper.Pour another teaspoon of oil into the pan and add the onion, ginger and garlic. Reduce the heat to medium-low and fry, stirring from time to time, for 10–15 minutes, or until softened. Add the curry powder and turmeric and cook, stirring, for 1 minute. Return the cauliflower to the pan and add 200ml/7floz water. Simmer for 2 minutes, or until tender. Add the paneer, then the spinach, and stir just until wilted. Season with salt and serve with some dollops of yoghurt. Heat a heavy-bottomed saucepan over a medium heat and pour in a teaspoon of the oil. Add the cauliflower and sauté for 15–20 minutes, or until golden. Take your time and don’t stir too much or you will create steam, which will hinder the colouring. Drain on kitchen paper. Heat a heavy-bottomed saucepan over a medium heat and pour in a teaspoon of the oil. Add the cauliflower and sauté for 15–20 minutes, or until golden. Take your time and don’t stir too much or you will create steam, which will hinder the colouring. Drain on kitchen paper. Add another teaspoon of oil to the pan and fry the paneer until browned. Drain on kitchen paper. Add another teaspoon of oil to the pan and fry the paneer until browned. Drain on kitchen paper. Pour another teaspoon of oil into the pan and add the onion, ginger and garlic. Reduce the heat to medium-low and fry, stirring from time to time, for 10–15 minutes, or until softened. Add the curry powder and turmeric and cook, stirring, for 1 minute. Pour another teaspoon of oil into the pan and add the onion, ginger and garlic. Reduce the heat to medium-low and fry, stirring from time to time, for 10–15 minutes, or until softened. Add the curry powder and turmeric and cook, stirring, for 1 minute. Return the cauliflower to the pan and add 200ml/7floz water. Simmer for 2 minutes, or until tender. Add the paneer, then the spinach, and stir just until wilted. Return the cauliflower to the pan and add 200ml/7floz water. Simmer for 2 minutes, or until tender. Add the paneer, then the spinach, and stir just until wilted. Season with salt and serve with some dollops of yoghurt. Season with salt and serve with some dollops of yoghurt. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/curried_cauliflower_with_57222",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Paneer and cauliflower curry recipe",
"content": "An average of 3.1 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curried_cauliflower_with_57222_16x9.jpg This simple paneer and cauliflower curry is spiced with warming turmeric and ginger. The thick yoghurt adds a touch of luxury. 1 tbsp vegetable oil, for frying800g/1lb 12oz cauliflower, cut into florets225g/8oz paneer, cut into 2cm/¾in cubes1 onion, thinly sliced4cm/1½in fresh root ginger, peeled and grated2 garlic cloves, grated2 tsp curry powder2 tsp ground turmeric500g/1lb 2oz broad-leaf spinach, tough stalks removed200g/7oz natural yoghurtsalt 1 tbsp vegetable oil, for frying 800g/1lb 12oz cauliflower, cut into florets 225g/8oz paneer, cut into 2cm/¾in cubes 1 onion, thinly sliced 4cm/1½in fresh root ginger, peeled and grated 2 garlic cloves, grated 2 tsp curry powder 2 tsp ground turmeric 500g/1lb 2oz broad-leaf spinach, tough stalks removed 200g/7oz natural yoghurt salt Method Heat a heavy-bottomed saucepan over a medium heat and pour in a teaspoon of the oil. Add the cauliflower and sauté for 15–20 minutes, or until golden. Take your time and don’t stir too much or you will create steam, which will hinder the colouring. Drain on kitchen paper.Add another teaspoon of oil to the pan and fry the paneer until browned. Drain on kitchen paper.Pour another teaspoon of oil into the pan and add the onion, ginger and garlic. Reduce the heat to medium-low and fry, stirring from time to time, for 10–15 minutes, or until softened. Add the curry powder and turmeric and cook, stirring, for 1 minute. Return the cauliflower to the pan and add 200ml/7floz water. Simmer for 2 minutes, or until tender. Add the paneer, then the spinach, and stir just until wilted. Season with salt and serve with some dollops of yoghurt. Heat a heavy-bottomed saucepan over a medium heat and pour in a teaspoon of the oil. Add the cauliflower and sauté for 15–20 minutes, or until golden. Take your time and don’t stir too much or you will create steam, which will hinder the colouring. Drain on kitchen paper. Heat a heavy-bottomed saucepan over a medium heat and pour in a teaspoon of the oil. Add the cauliflower and sauté for 15–20 minutes, or until golden. Take your time and don’t stir too much or you will create steam, which will hinder the colouring. Drain on kitchen paper. Add another teaspoon of oil to the pan and fry the paneer until browned. Drain on kitchen paper. Add another teaspoon of oil to the pan and fry the paneer until browned. Drain on kitchen paper. Pour another teaspoon of oil into the pan and add the onion, ginger and garlic. Reduce the heat to medium-low and fry, stirring from time to time, for 10–15 minutes, or until softened. Add the curry powder and turmeric and cook, stirring, for 1 minute. Pour another teaspoon of oil into the pan and add the onion, ginger and garlic. Reduce the heat to medium-low and fry, stirring from time to time, for 10–15 minutes, or until softened. Add the curry powder and turmeric and cook, stirring, for 1 minute. Return the cauliflower to the pan and add 200ml/7floz water. Simmer for 2 minutes, or until tender. Add the paneer, then the spinach, and stir just until wilted. Return the cauliflower to the pan and add 200ml/7floz water. Simmer for 2 minutes, or until tender. Add the paneer, then the spinach, and stir just until wilted. Season with salt and serve with some dollops of yoghurt. Season with salt and serve with some dollops of yoghurt."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad155eb3bdbfd0cc00b63"
} | 4d11d177768197d78830d545f30357bce09fd888060ff8dafb756ec5b94bfc43 | Spinach, aubergine and chickpea curry recipe
An average of 3.6 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinachaubergineandc_88020_16x9.jpg This delicious vegan curry with chickpeas and aubergine is packed full of flavour and ready in less than 30 minutes. This meal provides 251 kcal, 13g protein, 8.3g carbohydrate (of which 11.6g sugars), 15.9g fat (of which 2.1g saturates), 13.5g fibre and 1.2g salt per portion. 1kg/2¼lb fresh spinach2 tbsp olive oil2 medium red onions, chopped200g/7oz tinned chickpeas, drained and rinsed2 garlic cloves, finely chopped2 fresh hot green chillies, halved and thinly sliced, seeds included1 tbsp coriander seeds, ground1 tbsp cumin seeds1 large aubergine, approx. 400g/14oz,cut into 2cm (3/4in) dice400g/14oz tinned chopped tomatoessalt 1kg/2¼lb fresh spinach 2 tbsp olive oil 2 medium red onions, chopped 200g/7oz tinned chickpeas, drained and rinsed 2 garlic cloves, finely chopped 2 fresh hot green chillies, halved and thinly sliced, seeds included 1 tbsp coriander seeds, ground 1 tbsp cumin seeds 1 large aubergine, approx. 400g/14oz,cut into 2cm (3/4in) dice 400g/14oz tinned chopped tomatoes salt Method Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée.Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat. Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured. Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve. Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée. Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée. Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat. Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat. Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured. Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured. Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve. Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spinachaubergineandc_88020",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spinach, aubergine and chickpea curry recipe",
"content": "An average of 3.6 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinachaubergineandc_88020_16x9.jpg This delicious vegan curry with chickpeas and aubergine is packed full of flavour and ready in less than 30 minutes. This meal provides 251 kcal, 13g protein, 8.3g carbohydrate (of which 11.6g sugars), 15.9g fat (of which 2.1g saturates), 13.5g fibre and 1.2g salt per portion. 1kg/2¼lb fresh spinach2 tbsp olive oil2 medium red onions, chopped200g/7oz tinned chickpeas, drained and rinsed2 garlic cloves, finely chopped2 fresh hot green chillies, halved and thinly sliced, seeds included1 tbsp coriander seeds, ground1 tbsp cumin seeds1 large aubergine, approx. 400g/14oz,cut into 2cm (3/4in) dice400g/14oz tinned chopped tomatoessalt 1kg/2¼lb fresh spinach 2 tbsp olive oil 2 medium red onions, chopped 200g/7oz tinned chickpeas, drained and rinsed 2 garlic cloves, finely chopped 2 fresh hot green chillies, halved and thinly sliced, seeds included 1 tbsp coriander seeds, ground 1 tbsp cumin seeds 1 large aubergine, approx. 400g/14oz,cut into 2cm (3/4in) dice 400g/14oz tinned chopped tomatoes salt Method Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée.Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat. Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured. Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve. Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée. Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée. Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat. Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat. Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured. Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured. Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve. Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad156eb3bdbfd0cc00b64"
} | 5ae2e27c10dd26682b0d3f18de4b1b7d20dd0d7773752d6ea0795fd5d5ae2a7d | Saag aloo with roasted gobi curry recipe
An average of 3.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/saag_aloo_with_roasted_95304_16x9.jpg This vegetarian Indian potato and cauliflower curry is a brilliant meal to make on the cheap. Each serving provides 342kcal, 11g protein, 41g carbohydrate (of which 11g sugars), 13g fat (of which 4g saturates), 9g fibre and 0.7g salt. ½ head white cauliflower½ head romanesco cauliflower2 tbsp olive oilsalt and freshly ground black pepper ½ head white cauliflower ½ head romanesco cauliflower 2 tbsp olive oil salt and freshly ground black pepper 2 tbsp ghee or vegetable oil1 onion, finely chopped2cm/1in piece fresh root ginger, grated1 tsp black mustard seeds5 fresh or dried curry leaves½ tsp ground turmeric½ tsp ground fenugreek2 green chillies½ tsp chilli powder3 potatoes, peeled and cut into 2cm/1in cubes450g/1lb baby spinach leaves, washed250g/8oz tomatoes, chopped½ tsp salt½ tsp sugarsqueeze lemon juice 2 tbsp ghee or vegetable oil 1 onion, finely chopped 2cm/1in piece fresh root ginger, grated 1 tsp black mustard seeds 5 fresh or dried curry leaves ½ tsp ground turmeric ½ tsp ground fenugreek 2 green chillies ½ tsp chilli powder 3 potatoes, peeled and cut into 2cm/1in cubes 450g/1lb baby spinach leaves, washed 250g/8oz tomatoes, chopped ½ tsp salt ½ tsp sugar squeeze lemon juice steamed basmati rice steamed basmati rice Method Preheat the oven to 180C/160C Fan/Gas 4. For the cauliflower, break the two cauliflowers into bite-sized florets and place into a baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper, mixing until well combined. Roast for 20 minutes, or until golden-brown and tender. For the vegetable curry, heat the ghee, or oil, in a large saucepan over a medium heat and fry the onion for 2-3 minutes, or until translucent. Add the ginger, mustard seeds, curry leaves, turmeric, fenugreek, whole green chillies and chilli powder. Cook for 2-3 minutes, stirring frequently, until the mustard seeds pop and become aromatic. Add the potatoes and stir to coat in the spices. Add the tomatoes, spinach leaves, sugar and 55ml/2fl oz water. Bring to a simmer and cook for 20 minutes, stirring occasionally. Stir the roasted cauliflower florets into the curry and season to taste with salt and freshly ground black pepper. Add a squeeze of lemon juice to taste. To serve, remove and discard the whole green chillies. Serve the curry alongside steamed basmati rice. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the cauliflower, break the two cauliflowers into bite-sized florets and place into a baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper, mixing until well combined. Roast for 20 minutes, or until golden-brown and tender. For the cauliflower, break the two cauliflowers into bite-sized florets and place into a baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper, mixing until well combined. Roast for 20 minutes, or until golden-brown and tender. For the vegetable curry, heat the ghee, or oil, in a large saucepan over a medium heat and fry the onion for 2-3 minutes, or until translucent. For the vegetable curry, heat the ghee, or oil, in a large saucepan over a medium heat and fry the onion for 2-3 minutes, or until translucent. Add the ginger, mustard seeds, curry leaves, turmeric, fenugreek, whole green chillies and chilli powder. Cook for 2-3 minutes, stirring frequently, until the mustard seeds pop and become aromatic. Add the potatoes and stir to coat in the spices. Add the ginger, mustard seeds, curry leaves, turmeric, fenugreek, whole green chillies and chilli powder. Cook for 2-3 minutes, stirring frequently, until the mustard seeds pop and become aromatic. Add the potatoes and stir to coat in the spices. Add the tomatoes, spinach leaves, sugar and 55ml/2fl oz water. Bring to a simmer and cook for 20 minutes, stirring occasionally. Add the tomatoes, spinach leaves, sugar and 55ml/2fl oz water. Bring to a simmer and cook for 20 minutes, stirring occasionally. Stir the roasted cauliflower florets into the curry and season to taste with salt and freshly ground black pepper. Add a squeeze of lemon juice to taste. Stir the roasted cauliflower florets into the curry and season to taste with salt and freshly ground black pepper. Add a squeeze of lemon juice to taste. To serve, remove and discard the whole green chillies. Serve the curry alongside steamed basmati rice. To serve, remove and discard the whole green chillies. Serve the curry alongside steamed basmati rice. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/saag_aloo_with_roasted_95304",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Saag aloo with roasted gobi curry recipe",
"content": "An average of 3.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/saag_aloo_with_roasted_95304_16x9.jpg This vegetarian Indian potato and cauliflower curry is a brilliant meal to make on the cheap. Each serving provides 342kcal, 11g protein, 41g carbohydrate (of which 11g sugars), 13g fat (of which 4g saturates), 9g fibre and 0.7g salt. ½ head white cauliflower½ head romanesco cauliflower2 tbsp olive oilsalt and freshly ground black pepper ½ head white cauliflower ½ head romanesco cauliflower 2 tbsp olive oil salt and freshly ground black pepper 2 tbsp ghee or vegetable oil1 onion, finely chopped2cm/1in piece fresh root ginger, grated1 tsp black mustard seeds5 fresh or dried curry leaves½ tsp ground turmeric½ tsp ground fenugreek2 green chillies½ tsp chilli powder3 potatoes, peeled and cut into 2cm/1in cubes450g/1lb baby spinach leaves, washed250g/8oz tomatoes, chopped½ tsp salt½ tsp sugarsqueeze lemon juice 2 tbsp ghee or vegetable oil 1 onion, finely chopped 2cm/1in piece fresh root ginger, grated 1 tsp black mustard seeds 5 fresh or dried curry leaves ½ tsp ground turmeric ½ tsp ground fenugreek 2 green chillies ½ tsp chilli powder 3 potatoes, peeled and cut into 2cm/1in cubes 450g/1lb baby spinach leaves, washed 250g/8oz tomatoes, chopped ½ tsp salt ½ tsp sugar squeeze lemon juice steamed basmati rice steamed basmati rice Method Preheat the oven to 180C/160C Fan/Gas 4. For the cauliflower, break the two cauliflowers into bite-sized florets and place into a baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper, mixing until well combined. Roast for 20 minutes, or until golden-brown and tender. For the vegetable curry, heat the ghee, or oil, in a large saucepan over a medium heat and fry the onion for 2-3 minutes, or until translucent. Add the ginger, mustard seeds, curry leaves, turmeric, fenugreek, whole green chillies and chilli powder. Cook for 2-3 minutes, stirring frequently, until the mustard seeds pop and become aromatic. Add the potatoes and stir to coat in the spices. Add the tomatoes, spinach leaves, sugar and 55ml/2fl oz water. Bring to a simmer and cook for 20 minutes, stirring occasionally. Stir the roasted cauliflower florets into the curry and season to taste with salt and freshly ground black pepper. Add a squeeze of lemon juice to taste. To serve, remove and discard the whole green chillies. Serve the curry alongside steamed basmati rice. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the cauliflower, break the two cauliflowers into bite-sized florets and place into a baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper, mixing until well combined. Roast for 20 minutes, or until golden-brown and tender. For the cauliflower, break the two cauliflowers into bite-sized florets and place into a baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper, mixing until well combined. Roast for 20 minutes, or until golden-brown and tender. For the vegetable curry, heat the ghee, or oil, in a large saucepan over a medium heat and fry the onion for 2-3 minutes, or until translucent. For the vegetable curry, heat the ghee, or oil, in a large saucepan over a medium heat and fry the onion for 2-3 minutes, or until translucent. Add the ginger, mustard seeds, curry leaves, turmeric, fenugreek, whole green chillies and chilli powder. Cook for 2-3 minutes, stirring frequently, until the mustard seeds pop and become aromatic. Add the potatoes and stir to coat in the spices. Add the ginger, mustard seeds, curry leaves, turmeric, fenugreek, whole green chillies and chilli powder. Cook for 2-3 minutes, stirring frequently, until the mustard seeds pop and become aromatic. Add the potatoes and stir to coat in the spices. Add the tomatoes, spinach leaves, sugar and 55ml/2fl oz water. Bring to a simmer and cook for 20 minutes, stirring occasionally. Add the tomatoes, spinach leaves, sugar and 55ml/2fl oz water. Bring to a simmer and cook for 20 minutes, stirring occasionally. Stir the roasted cauliflower florets into the curry and season to taste with salt and freshly ground black pepper. Add a squeeze of lemon juice to taste. Stir the roasted cauliflower florets into the curry and season to taste with salt and freshly ground black pepper. Add a squeeze of lemon juice to taste. To serve, remove and discard the whole green chillies. Serve the curry alongside steamed basmati rice. To serve, remove and discard the whole green chillies. Serve the curry alongside steamed basmati rice."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad156eb3bdbfd0cc00b65"
} | 2b83c7d3f0b3580b85ca92478bff72c09ae75391a55bfd839b2aeea12527fdea | George's dal recipe
An average of 4.7 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/georges_dal_75678_16x9.jpg This is a simple and authentic Sri Lankan dal from newsreader George Alagiah's family cookbook. 200g/7oz red lentils½ tsp turmeric2 garlic cloves, peeled and kept whole250ml/9fl oz coconut milk25g/1oz butter1 tbsp oil10 fresh curry leaves1 tsp black mustard seedspinch of dried red chilli, thinly sliced 1 small red onion, thinly slicedsalt, to taste 200g/7oz red lentils ½ tsp turmeric 2 garlic cloves, peeled and kept whole 250ml/9fl oz coconut milk 25g/1oz butter 1 tbsp oil 10 fresh curry leaves 1 tsp black mustard seeds pinch of dried red chilli, thinly sliced 1 small red onion, thinly sliced salt, to taste Method Wash the lentils several times in clean water to remove the starch. Place the lentils in a large saucepan and add 500ml/18fl oz water, the turmeric and garlic. Bring to the boil, then reduce the heat and cook for around 15 minutes. Stir in the coconut milk and continue to cook for a further 5 minutes or until the lentils are cooked and the dal has thickened. Season to taste with salt. In a separate small frying pan, melt the butter with the oil on a low heat. Add the curry leaves, mustard seeds and chilli. Gently fry for 1–2 minutes, then add the onion and continue to cook for a few minutes, stirring all the time until the onions are golden and caramelised. Add this mixture to the lentils and stir together. Remove the garlic cloves before serving. If you want to make the dal look attractive, garnish with a few fried curry leaves and sliced chilli (optional). Wash the lentils several times in clean water to remove the starch. Wash the lentils several times in clean water to remove the starch. Place the lentils in a large saucepan and add 500ml/18fl oz water, the turmeric and garlic. Bring to the boil, then reduce the heat and cook for around 15 minutes. Stir in the coconut milk and continue to cook for a further 5 minutes or until the lentils are cooked and the dal has thickened. Season to taste with salt. Place the lentils in a large saucepan and add 500ml/18fl oz water, the turmeric and garlic. Bring to the boil, then reduce the heat and cook for around 15 minutes. Stir in the coconut milk and continue to cook for a further 5 minutes or until the lentils are cooked and the dal has thickened. Season to taste with salt. In a separate small frying pan, melt the butter with the oil on a low heat. Add the curry leaves, mustard seeds and chilli. Gently fry for 1–2 minutes, then add the onion and continue to cook for a few minutes, stirring all the time until the onions are golden and caramelised. In a separate small frying pan, melt the butter with the oil on a low heat. Add the curry leaves, mustard seeds and chilli. Gently fry for 1–2 minutes, then add the onion and continue to cook for a few minutes, stirring all the time until the onions are golden and caramelised. Add this mixture to the lentils and stir together. Remove the garlic cloves before serving. If you want to make the dal look attractive, garnish with a few fried curry leaves and sliced chilli (optional). Add this mixture to the lentils and stir together. Remove the garlic cloves before serving. If you want to make the dal look attractive, garnish with a few fried curry leaves and sliced chilli (optional). Recipe tips If it's important that this recipe is gluten free, check the label on your lentils – they do not contain gluten but may be processed in factories that do, so there is a risk of cross contamination. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/georges_dal_75678",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "George's dal recipe",
"content": "An average of 4.7 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/georges_dal_75678_16x9.jpg This is a simple and authentic Sri Lankan dal from newsreader George Alagiah's family cookbook. 200g/7oz red lentils½ tsp turmeric2 garlic cloves, peeled and kept whole250ml/9fl oz coconut milk25g/1oz butter1 tbsp oil10 fresh curry leaves1 tsp black mustard seedspinch of dried red chilli, thinly sliced 1 small red onion, thinly slicedsalt, to taste 200g/7oz red lentils ½ tsp turmeric 2 garlic cloves, peeled and kept whole 250ml/9fl oz coconut milk 25g/1oz butter 1 tbsp oil 10 fresh curry leaves 1 tsp black mustard seeds pinch of dried red chilli, thinly sliced 1 small red onion, thinly sliced salt, to taste Method Wash the lentils several times in clean water to remove the starch. Place the lentils in a large saucepan and add 500ml/18fl oz water, the turmeric and garlic. Bring to the boil, then reduce the heat and cook for around 15 minutes. Stir in the coconut milk and continue to cook for a further 5 minutes or until the lentils are cooked and the dal has thickened. Season to taste with salt. In a separate small frying pan, melt the butter with the oil on a low heat. Add the curry leaves, mustard seeds and chilli. Gently fry for 1–2 minutes, then add the onion and continue to cook for a few minutes, stirring all the time until the onions are golden and caramelised. Add this mixture to the lentils and stir together. Remove the garlic cloves before serving. If you want to make the dal look attractive, garnish with a few fried curry leaves and sliced chilli (optional). Wash the lentils several times in clean water to remove the starch. Wash the lentils several times in clean water to remove the starch. Place the lentils in a large saucepan and add 500ml/18fl oz water, the turmeric and garlic. Bring to the boil, then reduce the heat and cook for around 15 minutes. Stir in the coconut milk and continue to cook for a further 5 minutes or until the lentils are cooked and the dal has thickened. Season to taste with salt. Place the lentils in a large saucepan and add 500ml/18fl oz water, the turmeric and garlic. Bring to the boil, then reduce the heat and cook for around 15 minutes. Stir in the coconut milk and continue to cook for a further 5 minutes or until the lentils are cooked and the dal has thickened. Season to taste with salt. In a separate small frying pan, melt the butter with the oil on a low heat. Add the curry leaves, mustard seeds and chilli. Gently fry for 1–2 minutes, then add the onion and continue to cook for a few minutes, stirring all the time until the onions are golden and caramelised. In a separate small frying pan, melt the butter with the oil on a low heat. Add the curry leaves, mustard seeds and chilli. Gently fry for 1–2 minutes, then add the onion and continue to cook for a few minutes, stirring all the time until the onions are golden and caramelised. Add this mixture to the lentils and stir together. Remove the garlic cloves before serving. If you want to make the dal look attractive, garnish with a few fried curry leaves and sliced chilli (optional). Add this mixture to the lentils and stir together. Remove the garlic cloves before serving. If you want to make the dal look attractive, garnish with a few fried curry leaves and sliced chilli (optional). Recipe tips If it's important that this recipe is gluten free, check the label on your lentils – they do not contain gluten but may be processed in factories that do, so there is a risk of cross contamination."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad156eb3bdbfd0cc00b66"
} | a292d6e65f40bfab0854b4f01a864543d4866f67d6befda2ce9462bf4b8a027e | Spinach and paneer kati roll recipe
An average of 4.6 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_and_paneer_kati_26860_16x9.jpg Kati rolls are a common Indian street food where they are often filled with grilled meats and piquant salads. This vegetarian version fills a crisp egg-fried tortilla with creamy spinach and paneer. 3 tbsp olive oil 225g/8oz block paneer cheese, cut into 1cm/½oz cubes150g/5½oz spinach leaves 4 garlic cloves, finely chopped 1 tsp cumin seeds ½ tsp red chilli flakes ½ tsp salt 3 tbsp olive oil 225g/8oz block paneer cheese, cut into 1cm/½oz cubes 150g/5½oz spinach leaves 4 garlic cloves, finely chopped 1 tsp cumin seeds ½ tsp red chilli flakes ½ tsp salt olive oil, for frying 2 free-range eggs a pinch of salt 4 small tortilla wraps olive oil, for frying 2 free-range eggs a pinch of salt 4 small tortilla wraps Method Heat 2 tablespoons of the oil in a saucepan over a medium heat. Add the paneer and fry for 5 minutes, stirring occasionally. You want to colour the paneer as much as possible. Put the spinach leaves and 150ml/5fl oz of water into a blender and whiz to a smooth paste – it should resemble a green shake. Add a splash more water if needed.Take the paneer out of the pan with a slotted spoon and set aside. Add the remaining tablespoon of oil and the garlic to the pan and cook for 1 minute, until the garlic is light brown.Add the green mixture, along with the cumin seeds, chilli flakes and salt, and cook on a medium heat for 5 minutes, or until some the water from around the edge has reduced and the mixture has thickened. Add the paneer to the pan and mix well, making sure all the cheese is covered in green. Pop a lid on the pan and leave on a low heat while you make the rolls. For the kati rolls, put a small frying pan over a high heat and add a good glug of oil, enough to at least cover the base. Put the eggs onto a plate with the salt and lightly whisk – the plate needs to be flat enough to be able to dunk the tortillas. Dip a tortilla into the egg mixture, making sure to cover it all over. Get it straight into the frying pan. The oil should be hot enough to really create a sizzle. Cook for 30 seconds, then turn it over and cook on the other side. Cook the other three tortillas the same way. To serve, take a hot crispy tortilla, add the paneer mixture in the centre and roll up. Not like a burrito, but the way a kid would make a roll for the first time. If you don’t have cheese falling out the other end, you’re doing it wrong! Heat 2 tablespoons of the oil in a saucepan over a medium heat. Add the paneer and fry for 5 minutes, stirring occasionally. You want to colour the paneer as much as possible. Heat 2 tablespoons of the oil in a saucepan over a medium heat. Add the paneer and fry for 5 minutes, stirring occasionally. You want to colour the paneer as much as possible. Put the spinach leaves and 150ml/5fl oz of water into a blender and whiz to a smooth paste – it should resemble a green shake. Add a splash more water if needed. Put the spinach leaves and 150ml/5fl oz of water into a blender and whiz to a smooth paste – it should resemble a green shake. Add a splash more water if needed. Take the paneer out of the pan with a slotted spoon and set aside. Add the remaining tablespoon of oil and the garlic to the pan and cook for 1 minute, until the garlic is light brown. Take the paneer out of the pan with a slotted spoon and set aside. Add the remaining tablespoon of oil and the garlic to the pan and cook for 1 minute, until the garlic is light brown. Add the green mixture, along with the cumin seeds, chilli flakes and salt, and cook on a medium heat for 5 minutes, or until some the water from around the edge has reduced and the mixture has thickened. Add the green mixture, along with the cumin seeds, chilli flakes and salt, and cook on a medium heat for 5 minutes, or until some the water from around the edge has reduced and the mixture has thickened. Add the paneer to the pan and mix well, making sure all the cheese is covered in green. Pop a lid on the pan and leave on a low heat while you make the rolls. Add the paneer to the pan and mix well, making sure all the cheese is covered in green. Pop a lid on the pan and leave on a low heat while you make the rolls. For the kati rolls, put a small frying pan over a high heat and add a good glug of oil, enough to at least cover the base. For the kati rolls, put a small frying pan over a high heat and add a good glug of oil, enough to at least cover the base. Put the eggs onto a plate with the salt and lightly whisk – the plate needs to be flat enough to be able to dunk the tortillas. Put the eggs onto a plate with the salt and lightly whisk – the plate needs to be flat enough to be able to dunk the tortillas. Dip a tortilla into the egg mixture, making sure to cover it all over. Get it straight into the frying pan. The oil should be hot enough to really create a sizzle. Cook for 30 seconds, then turn it over and cook on the other side. Dip a tortilla into the egg mixture, making sure to cover it all over. Get it straight into the frying pan. The oil should be hot enough to really create a sizzle. Cook for 30 seconds, then turn it over and cook on the other side. Cook the other three tortillas the same way. Cook the other three tortillas the same way. To serve, take a hot crispy tortilla, add the paneer mixture in the centre and roll up. Not like a burrito, but the way a kid would make a roll for the first time. If you don’t have cheese falling out the other end, you’re doing it wrong! To serve, take a hot crispy tortilla, add the paneer mixture in the centre and roll up. Not like a burrito, but the way a kid would make a roll for the first time. If you don’t have cheese falling out the other end, you’re doing it wrong! | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spinach_and_paneer_kati_26860",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spinach and paneer kati roll recipe",
"content": "An average of 4.6 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_and_paneer_kati_26860_16x9.jpg Kati rolls are a common Indian street food where they are often filled with grilled meats and piquant salads. This vegetarian version fills a crisp egg-fried tortilla with creamy spinach and paneer. 3 tbsp olive oil 225g/8oz block paneer cheese, cut into 1cm/½oz cubes150g/5½oz spinach leaves 4 garlic cloves, finely chopped 1 tsp cumin seeds ½ tsp red chilli flakes ½ tsp salt 3 tbsp olive oil 225g/8oz block paneer cheese, cut into 1cm/½oz cubes 150g/5½oz spinach leaves 4 garlic cloves, finely chopped 1 tsp cumin seeds ½ tsp red chilli flakes ½ tsp salt olive oil, for frying 2 free-range eggs a pinch of salt 4 small tortilla wraps olive oil, for frying 2 free-range eggs a pinch of salt 4 small tortilla wraps Method Heat 2 tablespoons of the oil in a saucepan over a medium heat. Add the paneer and fry for 5 minutes, stirring occasionally. You want to colour the paneer as much as possible. Put the spinach leaves and 150ml/5fl oz of water into a blender and whiz to a smooth paste – it should resemble a green shake. Add a splash more water if needed.Take the paneer out of the pan with a slotted spoon and set aside. Add the remaining tablespoon of oil and the garlic to the pan and cook for 1 minute, until the garlic is light brown.Add the green mixture, along with the cumin seeds, chilli flakes and salt, and cook on a medium heat for 5 minutes, or until some the water from around the edge has reduced and the mixture has thickened. Add the paneer to the pan and mix well, making sure all the cheese is covered in green. Pop a lid on the pan and leave on a low heat while you make the rolls. For the kati rolls, put a small frying pan over a high heat and add a good glug of oil, enough to at least cover the base. Put the eggs onto a plate with the salt and lightly whisk – the plate needs to be flat enough to be able to dunk the tortillas. Dip a tortilla into the egg mixture, making sure to cover it all over. Get it straight into the frying pan. The oil should be hot enough to really create a sizzle. Cook for 30 seconds, then turn it over and cook on the other side. Cook the other three tortillas the same way. To serve, take a hot crispy tortilla, add the paneer mixture in the centre and roll up. Not like a burrito, but the way a kid would make a roll for the first time. If you don’t have cheese falling out the other end, you’re doing it wrong! Heat 2 tablespoons of the oil in a saucepan over a medium heat. Add the paneer and fry for 5 minutes, stirring occasionally. You want to colour the paneer as much as possible. Heat 2 tablespoons of the oil in a saucepan over a medium heat. Add the paneer and fry for 5 minutes, stirring occasionally. You want to colour the paneer as much as possible. Put the spinach leaves and 150ml/5fl oz of water into a blender and whiz to a smooth paste – it should resemble a green shake. Add a splash more water if needed. Put the spinach leaves and 150ml/5fl oz of water into a blender and whiz to a smooth paste – it should resemble a green shake. Add a splash more water if needed. Take the paneer out of the pan with a slotted spoon and set aside. Add the remaining tablespoon of oil and the garlic to the pan and cook for 1 minute, until the garlic is light brown. Take the paneer out of the pan with a slotted spoon and set aside. Add the remaining tablespoon of oil and the garlic to the pan and cook for 1 minute, until the garlic is light brown. Add the green mixture, along with the cumin seeds, chilli flakes and salt, and cook on a medium heat for 5 minutes, or until some the water from around the edge has reduced and the mixture has thickened. Add the green mixture, along with the cumin seeds, chilli flakes and salt, and cook on a medium heat for 5 minutes, or until some the water from around the edge has reduced and the mixture has thickened. Add the paneer to the pan and mix well, making sure all the cheese is covered in green. Pop a lid on the pan and leave on a low heat while you make the rolls. Add the paneer to the pan and mix well, making sure all the cheese is covered in green. Pop a lid on the pan and leave on a low heat while you make the rolls. For the kati rolls, put a small frying pan over a high heat and add a good glug of oil, enough to at least cover the base. For the kati rolls, put a small frying pan over a high heat and add a good glug of oil, enough to at least cover the base. Put the eggs onto a plate with the salt and lightly whisk – the plate needs to be flat enough to be able to dunk the tortillas. Put the eggs onto a plate with the salt and lightly whisk – the plate needs to be flat enough to be able to dunk the tortillas. Dip a tortilla into the egg mixture, making sure to cover it all over. Get it straight into the frying pan. The oil should be hot enough to really create a sizzle. Cook for 30 seconds, then turn it over and cook on the other side. Dip a tortilla into the egg mixture, making sure to cover it all over. Get it straight into the frying pan. The oil should be hot enough to really create a sizzle. Cook for 30 seconds, then turn it over and cook on the other side. Cook the other three tortillas the same way. Cook the other three tortillas the same way. To serve, take a hot crispy tortilla, add the paneer mixture in the centre and roll up. Not like a burrito, but the way a kid would make a roll for the first time. If you don’t have cheese falling out the other end, you’re doing it wrong! To serve, take a hot crispy tortilla, add the paneer mixture in the centre and roll up. Not like a burrito, but the way a kid would make a roll for the first time. If you don’t have cheese falling out the other end, you’re doing it wrong!"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad157eb3bdbfd0cc00b67"
} | ace411c0a8cef197bfb354c1fb09124cdab76d6fd74a660217921cdd39f2c95b | Aloo gobi recipe
Aloo gobi and jeera rice An average of 4.2 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aloo_gobi_and_jeera_rice_60396_16x9.jpg This hearty cauliflower and potato curry is one of the most common vegetable curries you will find in India. Serve with spiced jeera rice for a cheap, filling and vegan midweek meal. 350g/12oz basmati rice2 tbsp sunflower oil1 large onion, thinly sliced2 tsp cumin seeds1 bay leaf1 cinnamon stick3 green cardamom pods 350g/12oz basmati rice 2 tbsp sunflower oil 1 large onion, thinly sliced 2 tsp cumin seeds 1 bay leaf 1 cinnamon stick 3 green cardamom pods 2 tbsp sunflower oil25g/1oz butter (or dairy-free alternative)2 tsp cumin seeds 2 tsp ground turmeric4cm/1½in fresh root ginger, finely grated2 onions, roughly chopped2 tsp freshly chopped green bird’s-eye chillies (or to taste) 3 tbsp dried fenugreek leaves (methi) 1 cauliflower, broken into florets, leaves chopped 2 large potatoes, cut into 2cm/¾in cubes2 tsp garam masalasalt and freshly ground black pepperhandful fresh coriander, to garnish 2 tbsp sunflower oil 25g/1oz butter (or dairy-free alternative) 2 tsp cumin seeds 2 tsp ground turmeric 4cm/1½in fresh root ginger, finely grated 2 onions, roughly chopped 2 tsp freshly chopped green bird’s-eye chillies (or to taste) 3 tbsp dried fenugreek leaves (methi) 1 cauliflower, broken into florets, leaves chopped 2 large potatoes, cut into 2cm/¾in cubes 2 tsp garam masala salt and freshly ground black pepper handful fresh coriander, to garnish Method To make the jeera rice, wash and soak the rice while you prepare the spices. Place the oil in a large saucepan over a medium heat. Add the onion, cumin, bay, cinnamon and cardamom pods and gently fry for a few minutes. Drain and add the rice, then pour over 800ml/1¼ pint water. Bring to the boil, cover, reduce the heat and simmer for 15–20 minutes.Meanwhile, to make the aloo gobi, heat the oil and butter in a large heavy-based saucepan over a medium heat. Add the cumin, turmeric, ginger, onions, chillies and fenugreek and fry for a few minutes. Add the cauliflower florets and leaves, stir to coat in the spices and cook for a few minutes. Add the potatoes, stir again, cover and steam for 10–15 minutes, or until the vegetables are tender. Sprinkle over the garam masala and season to taste. Garnish with coriander before serving with the rice. To make the jeera rice, wash and soak the rice while you prepare the spices. Place the oil in a large saucepan over a medium heat. Add the onion, cumin, bay, cinnamon and cardamom pods and gently fry for a few minutes. Drain and add the rice, then pour over 800ml/1¼ pint water. Bring to the boil, cover, reduce the heat and simmer for 15–20 minutes. To make the jeera rice, wash and soak the rice while you prepare the spices. Place the oil in a large saucepan over a medium heat. Add the onion, cumin, bay, cinnamon and cardamom pods and gently fry for a few minutes. Drain and add the rice, then pour over 800ml/1¼ pint water. Bring to the boil, cover, reduce the heat and simmer for 15–20 minutes. Meanwhile, to make the aloo gobi, heat the oil and butter in a large heavy-based saucepan over a medium heat. Add the cumin, turmeric, ginger, onions, chillies and fenugreek and fry for a few minutes. Add the cauliflower florets and leaves, stir to coat in the spices and cook for a few minutes. Add the potatoes, stir again, cover and steam for 10–15 minutes, or until the vegetables are tender. Sprinkle over the garam masala and season to taste. Garnish with coriander before serving with the rice. Meanwhile, to make the aloo gobi, heat the oil and butter in a large heavy-based saucepan over a medium heat. Add the cumin, turmeric, ginger, onions, chillies and fenugreek and fry for a few minutes. Add the cauliflower florets and leaves, stir to coat in the spices and cook for a few minutes. Add the potatoes, stir again, cover and steam for 10–15 minutes, or until the vegetables are tender. Sprinkle over the garam masala and season to taste. Garnish with coriander before serving with the rice. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/aloo_gobi_and_jeera_rice_60396",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Aloo gobi recipe",
"content": "Aloo gobi and jeera rice An average of 4.2 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aloo_gobi_and_jeera_rice_60396_16x9.jpg This hearty cauliflower and potato curry is one of the most common vegetable curries you will find in India. Serve with spiced jeera rice for a cheap, filling and vegan midweek meal. 350g/12oz basmati rice2 tbsp sunflower oil1 large onion, thinly sliced2 tsp cumin seeds1 bay leaf1 cinnamon stick3 green cardamom pods 350g/12oz basmati rice 2 tbsp sunflower oil 1 large onion, thinly sliced 2 tsp cumin seeds 1 bay leaf 1 cinnamon stick 3 green cardamom pods 2 tbsp sunflower oil25g/1oz butter (or dairy-free alternative)2 tsp cumin seeds 2 tsp ground turmeric4cm/1½in fresh root ginger, finely grated2 onions, roughly chopped2 tsp freshly chopped green bird’s-eye chillies (or to taste) 3 tbsp dried fenugreek leaves (methi) 1 cauliflower, broken into florets, leaves chopped 2 large potatoes, cut into 2cm/¾in cubes2 tsp garam masalasalt and freshly ground black pepperhandful fresh coriander, to garnish 2 tbsp sunflower oil 25g/1oz butter (or dairy-free alternative) 2 tsp cumin seeds 2 tsp ground turmeric 4cm/1½in fresh root ginger, finely grated 2 onions, roughly chopped 2 tsp freshly chopped green bird’s-eye chillies (or to taste) 3 tbsp dried fenugreek leaves (methi) 1 cauliflower, broken into florets, leaves chopped 2 large potatoes, cut into 2cm/¾in cubes 2 tsp garam masala salt and freshly ground black pepper handful fresh coriander, to garnish Method To make the jeera rice, wash and soak the rice while you prepare the spices. Place the oil in a large saucepan over a medium heat. Add the onion, cumin, bay, cinnamon and cardamom pods and gently fry for a few minutes. Drain and add the rice, then pour over 800ml/1¼ pint water. Bring to the boil, cover, reduce the heat and simmer for 15–20 minutes.Meanwhile, to make the aloo gobi, heat the oil and butter in a large heavy-based saucepan over a medium heat. Add the cumin, turmeric, ginger, onions, chillies and fenugreek and fry for a few minutes. Add the cauliflower florets and leaves, stir to coat in the spices and cook for a few minutes. Add the potatoes, stir again, cover and steam for 10–15 minutes, or until the vegetables are tender. Sprinkle over the garam masala and season to taste. Garnish with coriander before serving with the rice. To make the jeera rice, wash and soak the rice while you prepare the spices. Place the oil in a large saucepan over a medium heat. Add the onion, cumin, bay, cinnamon and cardamom pods and gently fry for a few minutes. Drain and add the rice, then pour over 800ml/1¼ pint water. Bring to the boil, cover, reduce the heat and simmer for 15–20 minutes. To make the jeera rice, wash and soak the rice while you prepare the spices. Place the oil in a large saucepan over a medium heat. Add the onion, cumin, bay, cinnamon and cardamom pods and gently fry for a few minutes. Drain and add the rice, then pour over 800ml/1¼ pint water. Bring to the boil, cover, reduce the heat and simmer for 15–20 minutes. Meanwhile, to make the aloo gobi, heat the oil and butter in a large heavy-based saucepan over a medium heat. Add the cumin, turmeric, ginger, onions, chillies and fenugreek and fry for a few minutes. Add the cauliflower florets and leaves, stir to coat in the spices and cook for a few minutes. Add the potatoes, stir again, cover and steam for 10–15 minutes, or until the vegetables are tender. Sprinkle over the garam masala and season to taste. Garnish with coriander before serving with the rice. Meanwhile, to make the aloo gobi, heat the oil and butter in a large heavy-based saucepan over a medium heat. Add the cumin, turmeric, ginger, onions, chillies and fenugreek and fry for a few minutes. Add the cauliflower florets and leaves, stir to coat in the spices and cook for a few minutes. Add the potatoes, stir again, cover and steam for 10–15 minutes, or until the vegetables are tender. Sprinkle over the garam masala and season to taste. Garnish with coriander before serving with the rice."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad157eb3bdbfd0cc00b68"
} | 2bfecf439e312894476f51edae83b15343432501c2cecd8d9716e329a702d338 | Spiced aloo gobi traybake recipe
An average of 4.7 out of 5 stars from 57 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spiced_aloo_gobi_54698_16x9.jpg Aloo gobi is a classic, but it does take some time and effort to cook on the stove. Cue the all-in-one tin version – your favourite flavours, with minimum effort. Each serving provides 325 kcal, 10g protein, 42g carbohydrates (of which 12g sugars), 11g fat (of which 2g saturates), 9g fibre and 1.3g salt. 600g/1lb 5oz floury potatoes, cut into 15mm/⅝in cubes1 large cauliflower, cut into large florets1 red onion, roughly chopped4 garlic cloves, grated5cm/2in piece fresh root ginger, grated1 small piece fresh turmeric, grated, or ½ tsp ground turmeric1 red chilli, cut in half lengthwise2 tsp ground cumin2 tsp ground coriander2 tsp nigella seeds3 tbsp oil1 tsp sea salt flakes400g/14oz cherry tomatoes on the vine, halved200ml/7fl oz boiling water1 lime, juice onlyhandful fresh coriander, roughly choppedrice or naan breads, to serve 600g/1lb 5oz floury potatoes, cut into 15mm/⅝in cubes 1 large cauliflower, cut into large florets 1 red onion, roughly chopped 4 garlic cloves, grated 5cm/2in piece fresh root ginger, grated 1 small piece fresh turmeric, grated, or ½ tsp ground turmeric 1 red chilli, cut in half lengthwise 2 tsp ground cumin 2 tsp ground coriander 2 tsp nigella seeds 3 tbsp oil 1 tsp sea salt flakes 400g/14oz cherry tomatoes on the vine, halved 200ml/7fl oz boiling water 1 lime, juice only handful fresh coriander, roughly chopped rice or naan breads, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Tip the potatoes, cauliflower, onion, garlic, ginger, turmeric, chilli, spices, oil and salt into a large roasting tin, and mix well. (If everything doesn’t fit comfortably in one layer, transfer half of the mixture into a second roasting tin.) Transfer the tin/s to the oven to roast for 40 minutes. After 40 minutes, add the cherry tomatoes and boiling water (evenly between the two if you are using two tins), then return to the oven for a further 20 minutes, reducing the heat to 200C/180C Fan/Gas 6.Taste and adjust the salt as needed, squeeze over the lime juice, and scatter with the fresh coriander before serving with hot rice or naan breads. Preheat the oven to 220C/200C Fan/Gas 7. Tip the potatoes, cauliflower, onion, garlic, ginger, turmeric, chilli, spices, oil and salt into a large roasting tin, and mix well. (If everything doesn’t fit comfortably in one layer, transfer half of the mixture into a second roasting tin.) Transfer the tin/s to the oven to roast for 40 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Tip the potatoes, cauliflower, onion, garlic, ginger, turmeric, chilli, spices, oil and salt into a large roasting tin, and mix well. (If everything doesn’t fit comfortably in one layer, transfer half of the mixture into a second roasting tin.) Transfer the tin/s to the oven to roast for 40 minutes. After 40 minutes, add the cherry tomatoes and boiling water (evenly between the two if you are using two tins), then return to the oven for a further 20 minutes, reducing the heat to 200C/180C Fan/Gas 6. After 40 minutes, add the cherry tomatoes and boiling water (evenly between the two if you are using two tins), then return to the oven for a further 20 minutes, reducing the heat to 200C/180C Fan/Gas 6. Taste and adjust the salt as needed, squeeze over the lime juice, and scatter with the fresh coriander before serving with hot rice or naan breads. Taste and adjust the salt as needed, squeeze over the lime juice, and scatter with the fresh coriander before serving with hot rice or naan breads. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spiced_aloo_gobi_54698",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spiced aloo gobi traybake recipe",
"content": "An average of 4.7 out of 5 stars from 57 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spiced_aloo_gobi_54698_16x9.jpg Aloo gobi is a classic, but it does take some time and effort to cook on the stove. Cue the all-in-one tin version – your favourite flavours, with minimum effort. Each serving provides 325 kcal, 10g protein, 42g carbohydrates (of which 12g sugars), 11g fat (of which 2g saturates), 9g fibre and 1.3g salt. 600g/1lb 5oz floury potatoes, cut into 15mm/⅝in cubes1 large cauliflower, cut into large florets1 red onion, roughly chopped4 garlic cloves, grated5cm/2in piece fresh root ginger, grated1 small piece fresh turmeric, grated, or ½ tsp ground turmeric1 red chilli, cut in half lengthwise2 tsp ground cumin2 tsp ground coriander2 tsp nigella seeds3 tbsp oil1 tsp sea salt flakes400g/14oz cherry tomatoes on the vine, halved200ml/7fl oz boiling water1 lime, juice onlyhandful fresh coriander, roughly choppedrice or naan breads, to serve 600g/1lb 5oz floury potatoes, cut into 15mm/⅝in cubes 1 large cauliflower, cut into large florets 1 red onion, roughly chopped 4 garlic cloves, grated 5cm/2in piece fresh root ginger, grated 1 small piece fresh turmeric, grated, or ½ tsp ground turmeric 1 red chilli, cut in half lengthwise 2 tsp ground cumin 2 tsp ground coriander 2 tsp nigella seeds 3 tbsp oil 1 tsp sea salt flakes 400g/14oz cherry tomatoes on the vine, halved 200ml/7fl oz boiling water 1 lime, juice only handful fresh coriander, roughly chopped rice or naan breads, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Tip the potatoes, cauliflower, onion, garlic, ginger, turmeric, chilli, spices, oil and salt into a large roasting tin, and mix well. (If everything doesn’t fit comfortably in one layer, transfer half of the mixture into a second roasting tin.) Transfer the tin/s to the oven to roast for 40 minutes. After 40 minutes, add the cherry tomatoes and boiling water (evenly between the two if you are using two tins), then return to the oven for a further 20 minutes, reducing the heat to 200C/180C Fan/Gas 6.Taste and adjust the salt as needed, squeeze over the lime juice, and scatter with the fresh coriander before serving with hot rice or naan breads. Preheat the oven to 220C/200C Fan/Gas 7. Tip the potatoes, cauliflower, onion, garlic, ginger, turmeric, chilli, spices, oil and salt into a large roasting tin, and mix well. (If everything doesn’t fit comfortably in one layer, transfer half of the mixture into a second roasting tin.) Transfer the tin/s to the oven to roast for 40 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Tip the potatoes, cauliflower, onion, garlic, ginger, turmeric, chilli, spices, oil and salt into a large roasting tin, and mix well. (If everything doesn’t fit comfortably in one layer, transfer half of the mixture into a second roasting tin.) Transfer the tin/s to the oven to roast for 40 minutes. After 40 minutes, add the cherry tomatoes and boiling water (evenly between the two if you are using two tins), then return to the oven for a further 20 minutes, reducing the heat to 200C/180C Fan/Gas 6. After 40 minutes, add the cherry tomatoes and boiling water (evenly between the two if you are using two tins), then return to the oven for a further 20 minutes, reducing the heat to 200C/180C Fan/Gas 6. Taste and adjust the salt as needed, squeeze over the lime juice, and scatter with the fresh coriander before serving with hot rice or naan breads. Taste and adjust the salt as needed, squeeze over the lime juice, and scatter with the fresh coriander before serving with hot rice or naan breads."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad157eb3bdbfd0cc00b69"
} | 828c32fd547fff994b29b899212ecbd4126972c868bd3457b00e72290e1cfcfd | Chole recipe
An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chole_95682_16x9.jpg Chole is an aromatic Indian chickpea curry, slow-cooked with ginger, chilli and mango powder, best served with puris or bhaturas. 250g/9oz dried chickpeas, soaked in water overnight 1 strong tea bag (English breakfast)1 tsp baking powder1 tsp cumin seeds1 tsp black peppercorns1 tbsp coriander seeds3 tbsp ghee or vegetable oil2 dried bay leaves150g/5½oz onion, thinly sliced5cm/2in piece fresh root ginger, peeled and finely chopped2 bird’s-eye green chillies, finely chopped120g/4½oz fresh tomatoes, chopped½ tsp Kashmiri chilli powder½ tsp garam masala2 tsp amchoor (dried mango powder)handful coriander leaves, roughly choppedsalt 250g/9oz dried chickpeas, soaked in water overnight 1 strong tea bag (English breakfast) 1 tsp baking powder 1 tsp cumin seeds 1 tsp black peppercorns 1 tbsp coriander seeds 3 tbsp ghee or vegetable oil 2 dried bay leaves 150g/5½oz onion, thinly sliced 5cm/2in piece fresh root ginger, peeled and finely chopped 2 bird’s-eye green chillies, finely chopped 120g/4½oz fresh tomatoes, chopped ½ tsp Kashmiri chilli powder ½ tsp garam masala 2 tsp amchoor (dried mango powder) handful coriander leaves, roughly chopped salt Method Tip the chickpeas into a large saucepan with 2 litres/3½ pints water. Bring to the boil, then reduce the heat and simmer for 1 hour. Add the tea bag and baking powder, and cook for another 20 minutes. Drain the chickpeas, discarding the tea bag and reserving 500ml/18fl oz of the cooking water. Set aside.Crush the cumin seeds, peppercorns and coriander seeds to a coarse mixture using a pestle and mortar. Set aside.Heat the ghee or oil in a heavy-bottomed large saucepan over a medium heat. Add the bay leaves and onion and fry for 15 minutes. Add the ginger and chillies, stir well, then add the tomatoes. Cook for 5 minutes to soften. Add the crushed spices, Kashmiri chilli powder and cooked chickpeas, stirring well to coat the chickpeas in the masala. Add the reserved cooking water and season to taste with salt. Cover with a lid and simmer over a low heat for 20 minutes. Stir halfway through as the chole thickens and becomes mushy. Remove from the heat and stir through the garam masala, amchoor and coriander. Serve with puris or bhaturas. Tip the chickpeas into a large saucepan with 2 litres/3½ pints water. Bring to the boil, then reduce the heat and simmer for 1 hour. Add the tea bag and baking powder, and cook for another 20 minutes. Drain the chickpeas, discarding the tea bag and reserving 500ml/18fl oz of the cooking water. Set aside. Tip the chickpeas into a large saucepan with 2 litres/3½ pints water. Bring to the boil, then reduce the heat and simmer for 1 hour. Add the tea bag and baking powder, and cook for another 20 minutes. Drain the chickpeas, discarding the tea bag and reserving 500ml/18fl oz of the cooking water. Set aside. Crush the cumin seeds, peppercorns and coriander seeds to a coarse mixture using a pestle and mortar. Set aside. Crush the cumin seeds, peppercorns and coriander seeds to a coarse mixture using a pestle and mortar. Set aside. Heat the ghee or oil in a heavy-bottomed large saucepan over a medium heat. Add the bay leaves and onion and fry for 15 minutes. Add the ginger and chillies, stir well, then add the tomatoes. Cook for 5 minutes to soften. Heat the ghee or oil in a heavy-bottomed large saucepan over a medium heat. Add the bay leaves and onion and fry for 15 minutes. Add the ginger and chillies, stir well, then add the tomatoes. Cook for 5 minutes to soften. Add the crushed spices, Kashmiri chilli powder and cooked chickpeas, stirring well to coat the chickpeas in the masala. Add the reserved cooking water and season to taste with salt. Cover with a lid and simmer over a low heat for 20 minutes. Stir halfway through as the chole thickens and becomes mushy. Add the crushed spices, Kashmiri chilli powder and cooked chickpeas, stirring well to coat the chickpeas in the masala. Add the reserved cooking water and season to taste with salt. Cover with a lid and simmer over a low heat for 20 minutes. Stir halfway through as the chole thickens and becomes mushy. Remove from the heat and stir through the garam masala, amchoor and coriander. Serve with puris or bhaturas. Remove from the heat and stir through the garam masala, amchoor and coriander. Serve with puris or bhaturas. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chole_95682",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chole 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/chole_95682_16x9.jpg Chole is an aromatic Indian chickpea curry, slow-cooked with ginger, chilli and mango powder, best served with puris or bhaturas. 250g/9oz dried chickpeas, soaked in water overnight 1 strong tea bag (English breakfast)1 tsp baking powder1 tsp cumin seeds1 tsp black peppercorns1 tbsp coriander seeds3 tbsp ghee or vegetable oil2 dried bay leaves150g/5½oz onion, thinly sliced5cm/2in piece fresh root ginger, peeled and finely chopped2 bird’s-eye green chillies, finely chopped120g/4½oz fresh tomatoes, chopped½ tsp Kashmiri chilli powder½ tsp garam masala2 tsp amchoor (dried mango powder)handful coriander leaves, roughly choppedsalt 250g/9oz dried chickpeas, soaked in water overnight 1 strong tea bag (English breakfast) 1 tsp baking powder 1 tsp cumin seeds 1 tsp black peppercorns 1 tbsp coriander seeds 3 tbsp ghee or vegetable oil 2 dried bay leaves 150g/5½oz onion, thinly sliced 5cm/2in piece fresh root ginger, peeled and finely chopped 2 bird’s-eye green chillies, finely chopped 120g/4½oz fresh tomatoes, chopped ½ tsp Kashmiri chilli powder ½ tsp garam masala 2 tsp amchoor (dried mango powder) handful coriander leaves, roughly chopped salt Method Tip the chickpeas into a large saucepan with 2 litres/3½ pints water. Bring to the boil, then reduce the heat and simmer for 1 hour. Add the tea bag and baking powder, and cook for another 20 minutes. Drain the chickpeas, discarding the tea bag and reserving 500ml/18fl oz of the cooking water. Set aside.Crush the cumin seeds, peppercorns and coriander seeds to a coarse mixture using a pestle and mortar. Set aside.Heat the ghee or oil in a heavy-bottomed large saucepan over a medium heat. Add the bay leaves and onion and fry for 15 minutes. Add the ginger and chillies, stir well, then add the tomatoes. Cook for 5 minutes to soften. Add the crushed spices, Kashmiri chilli powder and cooked chickpeas, stirring well to coat the chickpeas in the masala. Add the reserved cooking water and season to taste with salt. Cover with a lid and simmer over a low heat for 20 minutes. Stir halfway through as the chole thickens and becomes mushy. Remove from the heat and stir through the garam masala, amchoor and coriander. Serve with puris or bhaturas. Tip the chickpeas into a large saucepan with 2 litres/3½ pints water. Bring to the boil, then reduce the heat and simmer for 1 hour. Add the tea bag and baking powder, and cook for another 20 minutes. Drain the chickpeas, discarding the tea bag and reserving 500ml/18fl oz of the cooking water. Set aside. Tip the chickpeas into a large saucepan with 2 litres/3½ pints water. Bring to the boil, then reduce the heat and simmer for 1 hour. Add the tea bag and baking powder, and cook for another 20 minutes. Drain the chickpeas, discarding the tea bag and reserving 500ml/18fl oz of the cooking water. Set aside. Crush the cumin seeds, peppercorns and coriander seeds to a coarse mixture using a pestle and mortar. Set aside. Crush the cumin seeds, peppercorns and coriander seeds to a coarse mixture using a pestle and mortar. Set aside. Heat the ghee or oil in a heavy-bottomed large saucepan over a medium heat. Add the bay leaves and onion and fry for 15 minutes. Add the ginger and chillies, stir well, then add the tomatoes. Cook for 5 minutes to soften. Heat the ghee or oil in a heavy-bottomed large saucepan over a medium heat. Add the bay leaves and onion and fry for 15 minutes. Add the ginger and chillies, stir well, then add the tomatoes. Cook for 5 minutes to soften. Add the crushed spices, Kashmiri chilli powder and cooked chickpeas, stirring well to coat the chickpeas in the masala. Add the reserved cooking water and season to taste with salt. Cover with a lid and simmer over a low heat for 20 minutes. Stir halfway through as the chole thickens and becomes mushy. Add the crushed spices, Kashmiri chilli powder and cooked chickpeas, stirring well to coat the chickpeas in the masala. Add the reserved cooking water and season to taste with salt. Cover with a lid and simmer over a low heat for 20 minutes. Stir halfway through as the chole thickens and becomes mushy. Remove from the heat and stir through the garam masala, amchoor and coriander. Serve with puris or bhaturas. Remove from the heat and stir through the garam masala, amchoor and coriander. Serve with puris or bhaturas."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad157eb3bdbfd0cc00b6a"
} | 680ccb7030d393cb838a6ba8107b739089403acc08835bcdbe7163fb4d87dc60 | Dal paratha recipe
An average of 2.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dal_paratha_28681_16x9.jpg Dal parathas combine red lentils and chapati flour in glorious harmony. These aromatic flatbreads make a fantastic side to a curry. 100g/3½oz red lentils, washed and drained350ml/12fl oz boiling water1 tsp salt½ tsp ground turmeric 100g/3½oz red lentils, washed and drained 350ml/12fl oz boiling water 1 tsp salt ½ tsp ground turmeric 50g/1¾oz green apple, peeled and grated150g/5½oz natural yogurt ½ tsp chaat masala½ tsp cumin seeds½ tsp caster sugar 20ml/¾fl oz milk10 fresh mint leaves, roughly chopped 50g/1¾oz green apple, peeled and grated 150g/5½oz natural yogurt ½ tsp chaat masala ½ tsp cumin seeds ½ tsp caster sugar 20ml/¾fl oz milk 10 fresh mint leaves, roughly chopped 200g/7oz chapati flour (or plain flour), plus extra for dusting2 tsp finely chopped fresh coriander1 tsp ground ginger1 tsp red chilli powder (or chilli flakes)2 tsp ground corianderpinch salt2 tsp sunflower oil, plus extra for fryingpickle, to serve 200g/7oz chapati flour (or plain flour), plus extra for dusting 2 tsp finely chopped fresh coriander 1 tsp ground ginger 1 tsp red chilli powder (or chilli flakes) 2 tsp ground coriander pinch salt 2 tsp sunflower oil, plus extra for frying pickle, to serve Method To make the dal, combine the lentils, boiling water, salt and turmeric in a pan and bring to the boil. Cover the pan with a lid and simmer, stirring regularly, until cooked – this should take about 20 minutes. Once the dal is cooked, leave it to cool.Meanwhile, make the raita. Squeeze the excess liquid out of the grated apple, then combine the apple in a mixing bowl with the rest of the ingredients. Mix together and set aside in the fridge until ready to serve.For the dough, mix the flour, fresh coriander, ground ginger, chilli powder (or flakes), ground coriander and salt in a mixing bowl. Add the cooled dal to the mixture and knead until smooth and elastic – this should take 5–6 minutes. Rub with the 2 teaspoons of sunflower oil and leave to rest for 15 minutes at room temperature.Divide the dough into eight equally sized balls. Lightly flour your work surface and roll each ball out into a disc around 2–3mm/⅒in thick and 18cm/7in in diameter. Repeat with each of the dough balls.Heat a frying pan over a medium heat and, once hot, place a paratha in the pan. Dry fry on each side until small blisters form on the surface, then brush each side with oil and fry until cooked evenly and crispy. Serve hot with the raita and a pickle of your choice. To make the dal, combine the lentils, boiling water, salt and turmeric in a pan and bring to the boil. Cover the pan with a lid and simmer, stirring regularly, until cooked – this should take about 20 minutes. Once the dal is cooked, leave it to cool. To make the dal, combine the lentils, boiling water, salt and turmeric in a pan and bring to the boil. Cover the pan with a lid and simmer, stirring regularly, until cooked – this should take about 20 minutes. Once the dal is cooked, leave it to cool. Meanwhile, make the raita. Squeeze the excess liquid out of the grated apple, then combine the apple in a mixing bowl with the rest of the ingredients. Mix together and set aside in the fridge until ready to serve. Meanwhile, make the raita. Squeeze the excess liquid out of the grated apple, then combine the apple in a mixing bowl with the rest of the ingredients. Mix together and set aside in the fridge until ready to serve. For the dough, mix the flour, fresh coriander, ground ginger, chilli powder (or flakes), ground coriander and salt in a mixing bowl. Add the cooled dal to the mixture and knead until smooth and elastic – this should take 5–6 minutes. Rub with the 2 teaspoons of sunflower oil and leave to rest for 15 minutes at room temperature. For the dough, mix the flour, fresh coriander, ground ginger, chilli powder (or flakes), ground coriander and salt in a mixing bowl. Add the cooled dal to the mixture and knead until smooth and elastic – this should take 5–6 minutes. Rub with the 2 teaspoons of sunflower oil and leave to rest for 15 minutes at room temperature. Divide the dough into eight equally sized balls. Lightly flour your work surface and roll each ball out into a disc around 2–3mm/⅒in thick and 18cm/7in in diameter. Repeat with each of the dough balls. Divide the dough into eight equally sized balls. Lightly flour your work surface and roll each ball out into a disc around 2–3mm/⅒in thick and 18cm/7in in diameter. Repeat with each of the dough balls. Heat a frying pan over a medium heat and, once hot, place a paratha in the pan. Dry fry on each side until small blisters form on the surface, then brush each side with oil and fry until cooked evenly and crispy. Serve hot with the raita and a pickle of your choice. Heat a frying pan over a medium heat and, once hot, place a paratha in the pan. Dry fry on each side until small blisters form on the surface, then brush each side with oil and fry until cooked evenly and crispy. Serve hot with the raita and a pickle of your choice. Recipe tips If you have leftover dal, you can use this instead of the red lentil mix in the recipe to make the dough. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/dal_paratha_28681",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Dal paratha recipe",
"content": "An average of 2.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dal_paratha_28681_16x9.jpg Dal parathas combine red lentils and chapati flour in glorious harmony. These aromatic flatbreads make a fantastic side to a curry. 100g/3½oz red lentils, washed and drained350ml/12fl oz boiling water1 tsp salt½ tsp ground turmeric 100g/3½oz red lentils, washed and drained 350ml/12fl oz boiling water 1 tsp salt ½ tsp ground turmeric 50g/1¾oz green apple, peeled and grated150g/5½oz natural yogurt ½ tsp chaat masala½ tsp cumin seeds½ tsp caster sugar 20ml/¾fl oz milk10 fresh mint leaves, roughly chopped 50g/1¾oz green apple, peeled and grated 150g/5½oz natural yogurt ½ tsp chaat masala ½ tsp cumin seeds ½ tsp caster sugar 20ml/¾fl oz milk 10 fresh mint leaves, roughly chopped 200g/7oz chapati flour (or plain flour), plus extra for dusting2 tsp finely chopped fresh coriander1 tsp ground ginger1 tsp red chilli powder (or chilli flakes)2 tsp ground corianderpinch salt2 tsp sunflower oil, plus extra for fryingpickle, to serve 200g/7oz chapati flour (or plain flour), plus extra for dusting 2 tsp finely chopped fresh coriander 1 tsp ground ginger 1 tsp red chilli powder (or chilli flakes) 2 tsp ground coriander pinch salt 2 tsp sunflower oil, plus extra for frying pickle, to serve Method To make the dal, combine the lentils, boiling water, salt and turmeric in a pan and bring to the boil. Cover the pan with a lid and simmer, stirring regularly, until cooked – this should take about 20 minutes. Once the dal is cooked, leave it to cool.Meanwhile, make the raita. Squeeze the excess liquid out of the grated apple, then combine the apple in a mixing bowl with the rest of the ingredients. Mix together and set aside in the fridge until ready to serve.For the dough, mix the flour, fresh coriander, ground ginger, chilli powder (or flakes), ground coriander and salt in a mixing bowl. Add the cooled dal to the mixture and knead until smooth and elastic – this should take 5–6 minutes. Rub with the 2 teaspoons of sunflower oil and leave to rest for 15 minutes at room temperature.Divide the dough into eight equally sized balls. Lightly flour your work surface and roll each ball out into a disc around 2–3mm/⅒in thick and 18cm/7in in diameter. Repeat with each of the dough balls.Heat a frying pan over a medium heat and, once hot, place a paratha in the pan. Dry fry on each side until small blisters form on the surface, then brush each side with oil and fry until cooked evenly and crispy. Serve hot with the raita and a pickle of your choice. To make the dal, combine the lentils, boiling water, salt and turmeric in a pan and bring to the boil. Cover the pan with a lid and simmer, stirring regularly, until cooked – this should take about 20 minutes. Once the dal is cooked, leave it to cool. To make the dal, combine the lentils, boiling water, salt and turmeric in a pan and bring to the boil. Cover the pan with a lid and simmer, stirring regularly, until cooked – this should take about 20 minutes. Once the dal is cooked, leave it to cool. Meanwhile, make the raita. Squeeze the excess liquid out of the grated apple, then combine the apple in a mixing bowl with the rest of the ingredients. Mix together and set aside in the fridge until ready to serve. Meanwhile, make the raita. Squeeze the excess liquid out of the grated apple, then combine the apple in a mixing bowl with the rest of the ingredients. Mix together and set aside in the fridge until ready to serve. For the dough, mix the flour, fresh coriander, ground ginger, chilli powder (or flakes), ground coriander and salt in a mixing bowl. Add the cooled dal to the mixture and knead until smooth and elastic – this should take 5–6 minutes. Rub with the 2 teaspoons of sunflower oil and leave to rest for 15 minutes at room temperature. For the dough, mix the flour, fresh coriander, ground ginger, chilli powder (or flakes), ground coriander and salt in a mixing bowl. Add the cooled dal to the mixture and knead until smooth and elastic – this should take 5–6 minutes. Rub with the 2 teaspoons of sunflower oil and leave to rest for 15 minutes at room temperature. Divide the dough into eight equally sized balls. Lightly flour your work surface and roll each ball out into a disc around 2–3mm/⅒in thick and 18cm/7in in diameter. Repeat with each of the dough balls. Divide the dough into eight equally sized balls. Lightly flour your work surface and roll each ball out into a disc around 2–3mm/⅒in thick and 18cm/7in in diameter. Repeat with each of the dough balls. Heat a frying pan over a medium heat and, once hot, place a paratha in the pan. Dry fry on each side until small blisters form on the surface, then brush each side with oil and fry until cooked evenly and crispy. Serve hot with the raita and a pickle of your choice. Heat a frying pan over a medium heat and, once hot, place a paratha in the pan. Dry fry on each side until small blisters form on the surface, then brush each side with oil and fry until cooked evenly and crispy. Serve hot with the raita and a pickle of your choice. Recipe tips If you have leftover dal, you can use this instead of the red lentil mix in the recipe to make the dough."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad158eb3bdbfd0cc00b6b"
} | 48ebbb98573934fb9fb0e38112382381c51377e2f68158f99e9e6b960b5998f4 | Dal pakora recipe
An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dal_pakora_60062_16x9.jpg Romy Gill’s dal pakoras are an easy and delicious way to turn red lentils into tasty fritters! You will need a high-powered blender or food processor to make this recipe. 150g/5½oz red lentils, soaked in cold water overnight100g/3½oz red onion, thinly sliced2 green chillies, roughly chopped1 tsp grated fresh root gingerhandful fresh coriander, roughly chopped1 tsp salt½ tsp ground turmeric2 tsp garam masala1 tsp chilli powderpinch chaat masalasunflower oil, for deep frying 150g/5½oz red lentils, soaked in cold water overnight 100g/3½oz red onion, thinly sliced 2 green chillies, roughly chopped 1 tsp grated fresh root ginger handful fresh coriander, roughly chopped 1 tsp salt ½ tsp ground turmeric 2 tsp garam masala 1 tsp chilli powder pinch chaat masala sunflower oil, for deep frying ½ tsp cumin seeds50g/1¾oz fresh mint leaves 30g/1oz green apple½ lime, juice only1 tsp caster sugar 3 tsp olive oil 1 small chilli1 garlic clove ½ tsp cumin seeds 50g/1¾oz fresh mint leaves 30g/1oz green apple ½ lime, juice only 1 tsp caster sugar 3 tsp olive oil 1 small chilli 1 garlic clove tomato ketchuptamarind chutney, to serve tomato ketchup tamarind chutney, to serve Method Rinse and drain the lentils, then add to a blender with 30–40ml/1–1½oz cold water and blend to a smooth paste. Once smooth, combine with all the other ingredients (except the oil). Whisk well and set aside.To make the mint and apple chutney, toast the cumin seeds in a hot, dry pan until fragrant, then combine with 30ml/1fl oz of water and the rest of the chutney ingredients in a food processor. Blend to a fine paste consistency.Heat 4cm/1½in sunflower oil over a medium heat in a heavy-based pan. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check it is hot enough by dropping a little of the batter mixture into the oil – it should float up to the surface quickly if the right temperature. Once hot, drop a tablespoon of batter gently into the oil. Make sure it is evenly cooked on all sides before removing with a slotted spoon. Transfer to a plate lined with kitchen paper to drain off the excess oil. Repeat with the remaining batter.Serve the pakoras hot with tomato ketchup, mint and apple chutney, and another chutney of your choice – we love tamarind chutney with ours! Rinse and drain the lentils, then add to a blender with 30–40ml/1–1½oz cold water and blend to a smooth paste. Once smooth, combine with all the other ingredients (except the oil). Whisk well and set aside. Rinse and drain the lentils, then add to a blender with 30–40ml/1–1½oz cold water and blend to a smooth paste. Once smooth, combine with all the other ingredients (except the oil). Whisk well and set aside. To make the mint and apple chutney, toast the cumin seeds in a hot, dry pan until fragrant, then combine with 30ml/1fl oz of water and the rest of the chutney ingredients in a food processor. Blend to a fine paste consistency. To make the mint and apple chutney, toast the cumin seeds in a hot, dry pan until fragrant, then combine with 30ml/1fl oz of water and the rest of the chutney ingredients in a food processor. Blend to a fine paste consistency. Heat 4cm/1½in sunflower oil over a medium heat in a heavy-based pan. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check it is hot enough by dropping a little of the batter mixture into the oil – it should float up to the surface quickly if the right temperature. Once hot, drop a tablespoon of batter gently into the oil. Make sure it is evenly cooked on all sides before removing with a slotted spoon. Transfer to a plate lined with kitchen paper to drain off the excess oil. Repeat with the remaining batter. Heat 4cm/1½in sunflower oil over a medium heat in a heavy-based pan. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check it is hot enough by dropping a little of the batter mixture into the oil – it should float up to the surface quickly if the right temperature. Once hot, drop a tablespoon of batter gently into the oil. Make sure it is evenly cooked on all sides before removing with a slotted spoon. Transfer to a plate lined with kitchen paper to drain off the excess oil. Repeat with the remaining batter. Serve the pakoras hot with tomato ketchup, mint and apple chutney, and another chutney of your choice – we love tamarind chutney with ours! Serve the pakoras hot with tomato ketchup, mint and apple chutney, and another chutney of your choice – we love tamarind chutney with ours! Recipe tips Remember to soak your lentils overnight before you start cooking! | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/dal_pakora_60062",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Dal pakora 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/dal_pakora_60062_16x9.jpg Romy Gill’s dal pakoras are an easy and delicious way to turn red lentils into tasty fritters! You will need a high-powered blender or food processor to make this recipe. 150g/5½oz red lentils, soaked in cold water overnight100g/3½oz red onion, thinly sliced2 green chillies, roughly chopped1 tsp grated fresh root gingerhandful fresh coriander, roughly chopped1 tsp salt½ tsp ground turmeric2 tsp garam masala1 tsp chilli powderpinch chaat masalasunflower oil, for deep frying 150g/5½oz red lentils, soaked in cold water overnight 100g/3½oz red onion, thinly sliced 2 green chillies, roughly chopped 1 tsp grated fresh root ginger handful fresh coriander, roughly chopped 1 tsp salt ½ tsp ground turmeric 2 tsp garam masala 1 tsp chilli powder pinch chaat masala sunflower oil, for deep frying ½ tsp cumin seeds50g/1¾oz fresh mint leaves 30g/1oz green apple½ lime, juice only1 tsp caster sugar 3 tsp olive oil 1 small chilli1 garlic clove ½ tsp cumin seeds 50g/1¾oz fresh mint leaves 30g/1oz green apple ½ lime, juice only 1 tsp caster sugar 3 tsp olive oil 1 small chilli 1 garlic clove tomato ketchuptamarind chutney, to serve tomato ketchup tamarind chutney, to serve Method Rinse and drain the lentils, then add to a blender with 30–40ml/1–1½oz cold water and blend to a smooth paste. Once smooth, combine with all the other ingredients (except the oil). Whisk well and set aside.To make the mint and apple chutney, toast the cumin seeds in a hot, dry pan until fragrant, then combine with 30ml/1fl oz of water and the rest of the chutney ingredients in a food processor. Blend to a fine paste consistency.Heat 4cm/1½in sunflower oil over a medium heat in a heavy-based pan. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check it is hot enough by dropping a little of the batter mixture into the oil – it should float up to the surface quickly if the right temperature. Once hot, drop a tablespoon of batter gently into the oil. Make sure it is evenly cooked on all sides before removing with a slotted spoon. Transfer to a plate lined with kitchen paper to drain off the excess oil. Repeat with the remaining batter.Serve the pakoras hot with tomato ketchup, mint and apple chutney, and another chutney of your choice – we love tamarind chutney with ours! Rinse and drain the lentils, then add to a blender with 30–40ml/1–1½oz cold water and blend to a smooth paste. Once smooth, combine with all the other ingredients (except the oil). Whisk well and set aside. Rinse and drain the lentils, then add to a blender with 30–40ml/1–1½oz cold water and blend to a smooth paste. Once smooth, combine with all the other ingredients (except the oil). Whisk well and set aside. To make the mint and apple chutney, toast the cumin seeds in a hot, dry pan until fragrant, then combine with 30ml/1fl oz of water and the rest of the chutney ingredients in a food processor. Blend to a fine paste consistency. To make the mint and apple chutney, toast the cumin seeds in a hot, dry pan until fragrant, then combine with 30ml/1fl oz of water and the rest of the chutney ingredients in a food processor. Blend to a fine paste consistency. Heat 4cm/1½in sunflower oil over a medium heat in a heavy-based pan. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check it is hot enough by dropping a little of the batter mixture into the oil – it should float up to the surface quickly if the right temperature. Once hot, drop a tablespoon of batter gently into the oil. Make sure it is evenly cooked on all sides before removing with a slotted spoon. Transfer to a plate lined with kitchen paper to drain off the excess oil. Repeat with the remaining batter. Heat 4cm/1½in sunflower oil over a medium heat in a heavy-based pan. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check it is hot enough by dropping a little of the batter mixture into the oil – it should float up to the surface quickly if the right temperature. Once hot, drop a tablespoon of batter gently into the oil. Make sure it is evenly cooked on all sides before removing with a slotted spoon. Transfer to a plate lined with kitchen paper to drain off the excess oil. Repeat with the remaining batter. Serve the pakoras hot with tomato ketchup, mint and apple chutney, and another chutney of your choice – we love tamarind chutney with ours! Serve the pakoras hot with tomato ketchup, mint and apple chutney, and another chutney of your choice – we love tamarind chutney with ours! Recipe tips Remember to soak your lentils overnight before you start cooking!"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad158eb3bdbfd0cc00b6c"
} | 1766b5a1096f4beda39b64ed9314f523b24a5f3b09e59ac1d2264a27d129ec1e | Sweet potato roti recipe
An average of 4.1 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_roti_30075_16x9.jpg These sweet potato roti can be eaten on their own or served as part of a Caribbean feast. 1 white, pink or orange sweet potato, baked in the oven, flesh removed and mashed600g/1lb 5oz self-raising flour, plus extra for dusting120g/4½oz full-fat plain yoghurt 100ml/3½fl oz rapeseed oillarge pinch salt 1 white, pink or orange sweet potato, baked in the oven, flesh removed and mashed 600g/1lb 5oz self-raising flour, plus extra for dusting 120g/4½oz full-fat plain yoghurt 100ml/3½fl oz rapeseed oil large pinch salt Method To make the sweet potato roti, combine all of the ingredients in a large bowl using a wooden spoon. As the mixture starts to come together, use your hands and knead into a ball then transfer to a lightly floured work surface. Add a little more flour on top of the ball and continue to knead gently for a couple of minutes. Cut the ball in half and quarter each part again until you have 8 equal-sized pieces. Take one piece and gently roll out into a rough circle shape. Lay a medium-sized bowl on top of your roti and trim around the edges to create a neat circle. Repeat with all the pieces and lay each on a plate with a tiny amount of flour in between each one so that they don't stick. Heat a heavy-bottomed or non-stick frying pan over a medium heat and gently dry fry the roti on both sides until golden brown. Stack on a plate and keep warm until ready to serve. To make the sweet potato roti, combine all of the ingredients in a large bowl using a wooden spoon. As the mixture starts to come together, use your hands and knead into a ball then transfer to a lightly floured work surface. Add a little more flour on top of the ball and continue to knead gently for a couple of minutes. To make the sweet potato roti, combine all of the ingredients in a large bowl using a wooden spoon. As the mixture starts to come together, use your hands and knead into a ball then transfer to a lightly floured work surface. Add a little more flour on top of the ball and continue to knead gently for a couple of minutes. Cut the ball in half and quarter each part again until you have 8 equal-sized pieces. Take one piece and gently roll out into a rough circle shape. Lay a medium-sized bowl on top of your roti and trim around the edges to create a neat circle. Repeat with all the pieces and lay each on a plate with a tiny amount of flour in between each one so that they don't stick. Cut the ball in half and quarter each part again until you have 8 equal-sized pieces. Take one piece and gently roll out into a rough circle shape. Lay a medium-sized bowl on top of your roti and trim around the edges to create a neat circle. Repeat with all the pieces and lay each on a plate with a tiny amount of flour in between each one so that they don't stick. Heat a heavy-bottomed or non-stick frying pan over a medium heat and gently dry fry the roti on both sides until golden brown. Stack on a plate and keep warm until ready to serve. Heat a heavy-bottomed or non-stick frying pan over a medium heat and gently dry fry the roti on both sides until golden brown. Stack on a plate and keep warm until ready to serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sweet_potato_roti_30075",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sweet potato roti recipe",
"content": "An average of 4.1 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_roti_30075_16x9.jpg These sweet potato roti can be eaten on their own or served as part of a Caribbean feast. 1 white, pink or orange sweet potato, baked in the oven, flesh removed and mashed600g/1lb 5oz self-raising flour, plus extra for dusting120g/4½oz full-fat plain yoghurt 100ml/3½fl oz rapeseed oillarge pinch salt 1 white, pink or orange sweet potato, baked in the oven, flesh removed and mashed 600g/1lb 5oz self-raising flour, plus extra for dusting 120g/4½oz full-fat plain yoghurt 100ml/3½fl oz rapeseed oil large pinch salt Method To make the sweet potato roti, combine all of the ingredients in a large bowl using a wooden spoon. As the mixture starts to come together, use your hands and knead into a ball then transfer to a lightly floured work surface. Add a little more flour on top of the ball and continue to knead gently for a couple of minutes. Cut the ball in half and quarter each part again until you have 8 equal-sized pieces. Take one piece and gently roll out into a rough circle shape. Lay a medium-sized bowl on top of your roti and trim around the edges to create a neat circle. Repeat with all the pieces and lay each on a plate with a tiny amount of flour in between each one so that they don't stick. Heat a heavy-bottomed or non-stick frying pan over a medium heat and gently dry fry the roti on both sides until golden brown. Stack on a plate and keep warm until ready to serve. To make the sweet potato roti, combine all of the ingredients in a large bowl using a wooden spoon. As the mixture starts to come together, use your hands and knead into a ball then transfer to a lightly floured work surface. Add a little more flour on top of the ball and continue to knead gently for a couple of minutes. To make the sweet potato roti, combine all of the ingredients in a large bowl using a wooden spoon. As the mixture starts to come together, use your hands and knead into a ball then transfer to a lightly floured work surface. Add a little more flour on top of the ball and continue to knead gently for a couple of minutes. Cut the ball in half and quarter each part again until you have 8 equal-sized pieces. Take one piece and gently roll out into a rough circle shape. Lay a medium-sized bowl on top of your roti and trim around the edges to create a neat circle. Repeat with all the pieces and lay each on a plate with a tiny amount of flour in between each one so that they don't stick. Cut the ball in half and quarter each part again until you have 8 equal-sized pieces. Take one piece and gently roll out into a rough circle shape. Lay a medium-sized bowl on top of your roti and trim around the edges to create a neat circle. Repeat with all the pieces and lay each on a plate with a tiny amount of flour in between each one so that they don't stick. Heat a heavy-bottomed or non-stick frying pan over a medium heat and gently dry fry the roti on both sides until golden brown. Stack on a plate and keep warm until ready to serve. Heat a heavy-bottomed or non-stick frying pan over a medium heat and gently dry fry the roti on both sides until golden brown. Stack on a plate and keep warm until ready to serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad158eb3bdbfd0cc00b6d"
} | a6971626d1e2f46cd81a92047a943153fec98884b6619e80d472798547c89633 | Tofu vegan curry recipe
An average of 4.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tofu_vegan_curry_61146_16x9.jpg A delicious, rich, vegan curry made with store cupboard spices and firm tofu. Make double and freeze the remaining for another time. Each serving (without the optional serving suggestions) provides 573 kcal, 20g protein, 66g carbohydrates (of which 14.5g sugars), 24g fat (of which 5g saturates), 6g fibre and 0.45g salt. 1 tbsp olive oil2 large garlic cloves, finely grated2½cm /1in fresh ginger, finely grated1 tsp ground cumin½ tsp paprika½ tsp garam masala 1 tbsp olive oil 2 large garlic cloves, finely grated 2½cm /1in fresh ginger, finely grated 1 tsp ground cumin ½ tsp paprika ½ tsp garam masala 280g/10oz firm tofu, cut into 3cm/1¼in cubes1 small red onion, finely chopped80g/3oz vegan ‘butter’ 280g/10oz firm tofu, cut into 3cm/1¼in cubes 1 small red onion, finely chopped 80g/3oz vegan ‘butter’ drizzle olive oil4 garlic cloves, crushed or grated2½cm/1in fresh ginger, grated2 bay leaves1 tsp garam masala½ tsp paprika500ml/18fl oz passata1 tbsp brown sugar½ tsp ground turmeric 4 green cardamom pods, crushedsalt, to taste drizzle olive oil 4 garlic cloves, crushed or grated 2½cm/1in fresh ginger, grated 2 bay leaves 1 tsp garam masala ½ tsp paprika 500ml/18fl oz passata 1 tbsp brown sugar ½ tsp ground turmeric 4 green cardamom pods, crushed salt, to taste 180g/6oz basmati rice, rinsed 1 bay leaf 180g/6oz basmati rice, rinsed 1 bay leaf handful fresh coriander, roughly choppedcoconut yoghurtfresh naan bread or poppadums and chutney handful fresh coriander, roughly chopped coconut yoghurt fresh naan bread or poppadums and chutney Method For the marinade, mix the marinade ingredients together and gently stir in the tofu cubes. Set aside for a minimum of 30 minutes.To make the ‘butter’ sauce, heat the oil in a pan and fry the garlic for one minute. Add the remaining ingredients, 125ml/4fl oz water and season to taste with salt. Simmer for 20 minutes.Meanwhile, for the rice, put the basmati rice and bay leaf into a saucepan with 450ml/16fl oz water and a generous pinch of salt. Bring to the boil for 2–3 minutes. Reduce the heat, cover and simmer gently for a further 12 minutes, or until all the water has been absorbed and the rice is fluffy.Fry the marinated tofu with the red onion and the vegan ‘butter’ over a medium-high heat for 12-15 minutes, turning regularly until brown on all sides. Tip the tofu into the ‘butter’ sauce.Drain the rice and serve alongside the tofu, removing the bay leaves and cardamom pods from the sauce before serving. Garnish with fresh coriander, and serve with a dollop of coconut yoghurt, naan or poppadoms and chutney. For the marinade, mix the marinade ingredients together and gently stir in the tofu cubes. Set aside for a minimum of 30 minutes. For the marinade, mix the marinade ingredients together and gently stir in the tofu cubes. Set aside for a minimum of 30 minutes. To make the ‘butter’ sauce, heat the oil in a pan and fry the garlic for one minute. Add the remaining ingredients, 125ml/4fl oz water and season to taste with salt. Simmer for 20 minutes. To make the ‘butter’ sauce, heat the oil in a pan and fry the garlic for one minute. Add the remaining ingredients, 125ml/4fl oz water and season to taste with salt. Simmer for 20 minutes. Meanwhile, for the rice, put the basmati rice and bay leaf into a saucepan with 450ml/16fl oz water and a generous pinch of salt. Bring to the boil for 2–3 minutes. Reduce the heat, cover and simmer gently for a further 12 minutes, or until all the water has been absorbed and the rice is fluffy. Meanwhile, for the rice, put the basmati rice and bay leaf into a saucepan with 450ml/16fl oz water and a generous pinch of salt. Bring to the boil for 2–3 minutes. Reduce the heat, cover and simmer gently for a further 12 minutes, or until all the water has been absorbed and the rice is fluffy. Fry the marinated tofu with the red onion and the vegan ‘butter’ over a medium-high heat for 12-15 minutes, turning regularly until brown on all sides. Tip the tofu into the ‘butter’ sauce. Fry the marinated tofu with the red onion and the vegan ‘butter’ over a medium-high heat for 12-15 minutes, turning regularly until brown on all sides. Tip the tofu into the ‘butter’ sauce. Drain the rice and serve alongside the tofu, removing the bay leaves and cardamom pods from the sauce before serving. Garnish with fresh coriander, and serve with a dollop of coconut yoghurt, naan or poppadoms and chutney. Drain the rice and serve alongside the tofu, removing the bay leaves and cardamom pods from the sauce before serving. Garnish with fresh coriander, and serve with a dollop of coconut yoghurt, naan or poppadoms and chutney. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/tofu_vegan_curry_61146",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tofu vegan curry recipe",
"content": "An average of 4.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tofu_vegan_curry_61146_16x9.jpg A delicious, rich, vegan curry made with store cupboard spices and firm tofu. Make double and freeze the remaining for another time. Each serving (without the optional serving suggestions) provides 573 kcal, 20g protein, 66g carbohydrates (of which 14.5g sugars), 24g fat (of which 5g saturates), 6g fibre and 0.45g salt. 1 tbsp olive oil2 large garlic cloves, finely grated2½cm /1in fresh ginger, finely grated1 tsp ground cumin½ tsp paprika½ tsp garam masala 1 tbsp olive oil 2 large garlic cloves, finely grated 2½cm /1in fresh ginger, finely grated 1 tsp ground cumin ½ tsp paprika ½ tsp garam masala 280g/10oz firm tofu, cut into 3cm/1¼in cubes1 small red onion, finely chopped80g/3oz vegan ‘butter’ 280g/10oz firm tofu, cut into 3cm/1¼in cubes 1 small red onion, finely chopped 80g/3oz vegan ‘butter’ drizzle olive oil4 garlic cloves, crushed or grated2½cm/1in fresh ginger, grated2 bay leaves1 tsp garam masala½ tsp paprika500ml/18fl oz passata1 tbsp brown sugar½ tsp ground turmeric 4 green cardamom pods, crushedsalt, to taste drizzle olive oil 4 garlic cloves, crushed or grated 2½cm/1in fresh ginger, grated 2 bay leaves 1 tsp garam masala ½ tsp paprika 500ml/18fl oz passata 1 tbsp brown sugar ½ tsp ground turmeric 4 green cardamom pods, crushed salt, to taste 180g/6oz basmati rice, rinsed 1 bay leaf 180g/6oz basmati rice, rinsed 1 bay leaf handful fresh coriander, roughly choppedcoconut yoghurtfresh naan bread or poppadums and chutney handful fresh coriander, roughly chopped coconut yoghurt fresh naan bread or poppadums and chutney Method For the marinade, mix the marinade ingredients together and gently stir in the tofu cubes. Set aside for a minimum of 30 minutes.To make the ‘butter’ sauce, heat the oil in a pan and fry the garlic for one minute. Add the remaining ingredients, 125ml/4fl oz water and season to taste with salt. Simmer for 20 minutes.Meanwhile, for the rice, put the basmati rice and bay leaf into a saucepan with 450ml/16fl oz water and a generous pinch of salt. Bring to the boil for 2–3 minutes. Reduce the heat, cover and simmer gently for a further 12 minutes, or until all the water has been absorbed and the rice is fluffy.Fry the marinated tofu with the red onion and the vegan ‘butter’ over a medium-high heat for 12-15 minutes, turning regularly until brown on all sides. Tip the tofu into the ‘butter’ sauce.Drain the rice and serve alongside the tofu, removing the bay leaves and cardamom pods from the sauce before serving. Garnish with fresh coriander, and serve with a dollop of coconut yoghurt, naan or poppadoms and chutney. For the marinade, mix the marinade ingredients together and gently stir in the tofu cubes. Set aside for a minimum of 30 minutes. For the marinade, mix the marinade ingredients together and gently stir in the tofu cubes. Set aside for a minimum of 30 minutes. To make the ‘butter’ sauce, heat the oil in a pan and fry the garlic for one minute. Add the remaining ingredients, 125ml/4fl oz water and season to taste with salt. Simmer for 20 minutes. To make the ‘butter’ sauce, heat the oil in a pan and fry the garlic for one minute. Add the remaining ingredients, 125ml/4fl oz water and season to taste with salt. Simmer for 20 minutes. Meanwhile, for the rice, put the basmati rice and bay leaf into a saucepan with 450ml/16fl oz water and a generous pinch of salt. Bring to the boil for 2–3 minutes. Reduce the heat, cover and simmer gently for a further 12 minutes, or until all the water has been absorbed and the rice is fluffy. Meanwhile, for the rice, put the basmati rice and bay leaf into a saucepan with 450ml/16fl oz water and a generous pinch of salt. Bring to the boil for 2–3 minutes. Reduce the heat, cover and simmer gently for a further 12 minutes, or until all the water has been absorbed and the rice is fluffy. Fry the marinated tofu with the red onion and the vegan ‘butter’ over a medium-high heat for 12-15 minutes, turning regularly until brown on all sides. Tip the tofu into the ‘butter’ sauce. Fry the marinated tofu with the red onion and the vegan ‘butter’ over a medium-high heat for 12-15 minutes, turning regularly until brown on all sides. Tip the tofu into the ‘butter’ sauce. Drain the rice and serve alongside the tofu, removing the bay leaves and cardamom pods from the sauce before serving. Garnish with fresh coriander, and serve with a dollop of coconut yoghurt, naan or poppadoms and chutney. Drain the rice and serve alongside the tofu, removing the bay leaves and cardamom pods from the sauce before serving. Garnish with fresh coriander, and serve with a dollop of coconut yoghurt, naan or poppadoms and chutney."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad159eb3bdbfd0cc00b6e"
} | c83664a17add1f284c06e110d51597c751c4e98c40b2982777d5f557d9afc663 | Caribbean ital bean curry recipe
An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caribbean_ital_bean_90555_16x9.jpg Ital is vital! Inspired by the Jamaican Rastafarians, pioneers of a plant-based diet, this ital curry is packed with protein-rich beans in a spicy coconut sauce. Each serving provides 403 kcal, 11.5g protein, 27g carbohydrates (of which 9g sugars), 25g fat (of which 20g saturates), 15g fibre and 1.4g salt. 2 tbsp coconut oil1 brown onion, chopped4 garlic cloves, finely chopped 2 tbsp curry powder 1 tsp ground cuminthumb-sized piece fresh root ginger, peeled and finely chopped400ml tin coconut milk1 carrot, sliced ¼ red pepper, seeds removed, sliced2 bay leaves1 tsp dried thyme1 tsp sea salt flakes1 tsp freshly ground black pepper 1 tsp golden syrup1 Scotch bonnet chilli, seeds removed, chopped400g tin kidney beans, drained and rinsed200g/7oz tinned black beans, drained and rinsed200g/7oz tinned gungo peas, drained and rinsed20g/¾oz fresh coriander, chopped 2 tbsp coconut oil 1 brown onion, chopped 4 garlic cloves, finely chopped 2 tbsp curry powder 1 tsp ground cumin thumb-sized piece fresh root ginger, peeled and finely chopped 400ml tin coconut milk 1 carrot, sliced ¼ red pepper, seeds removed, sliced 2 bay leaves 1 tsp dried thyme 1 tsp sea salt flakes 1 tsp freshly ground black pepper 1 tsp golden syrup 1 Scotch bonnet chilli, seeds removed, chopped 400g tin kidney beans, drained and rinsed 200g/7oz tinned black beans, drained and rinsed 200g/7oz tinned gungo peas, drained and rinsed 20g/¾oz fresh coriander, chopped Method Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 5 minutes. Add the curry powder, cumin and ginger. Stir to form a thick paste and cook until the mixture is dark brown (about 10 minutes).Stir in the coconut milk and add the carrot, red pepper, bay leaves, thyme, salt, black pepper, syrup and chilli. Cook for 10 minutes, stirring to mix. Add the kidney beans, black beans and gungo peas and cook for about 5 minutes, until the sauce has thickened slightly. Add the chopped coriander, reserving some for the garnish, and simmer until all the vegetables are cooked. Garnish with coriander and serve in warmed bowls. Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 5 minutes. Add the curry powder, cumin and ginger. Stir to form a thick paste and cook until the mixture is dark brown (about 10 minutes). Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 5 minutes. Add the curry powder, cumin and ginger. Stir to form a thick paste and cook until the mixture is dark brown (about 10 minutes). Stir in the coconut milk and add the carrot, red pepper, bay leaves, thyme, salt, black pepper, syrup and chilli. Cook for 10 minutes, stirring to mix. Add the kidney beans, black beans and gungo peas and cook for about 5 minutes, until the sauce has thickened slightly. Add the chopped coriander, reserving some for the garnish, and simmer until all the vegetables are cooked. Garnish with coriander and serve in warmed bowls. Stir in the coconut milk and add the carrot, red pepper, bay leaves, thyme, salt, black pepper, syrup and chilli. Cook for 10 minutes, stirring to mix. Add the kidney beans, black beans and gungo peas and cook for about 5 minutes, until the sauce has thickened slightly. Add the chopped coriander, reserving some for the garnish, and simmer until all the vegetables are cooked. Garnish with coriander and serve in warmed bowls. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/caribbean_ital_bean_90555",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Caribbean ital bean curry recipe",
"content": "An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caribbean_ital_bean_90555_16x9.jpg Ital is vital! Inspired by the Jamaican Rastafarians, pioneers of a plant-based diet, this ital curry is packed with protein-rich beans in a spicy coconut sauce. Each serving provides 403 kcal, 11.5g protein, 27g carbohydrates (of which 9g sugars), 25g fat (of which 20g saturates), 15g fibre and 1.4g salt. 2 tbsp coconut oil1 brown onion, chopped4 garlic cloves, finely chopped 2 tbsp curry powder 1 tsp ground cuminthumb-sized piece fresh root ginger, peeled and finely chopped400ml tin coconut milk1 carrot, sliced ¼ red pepper, seeds removed, sliced2 bay leaves1 tsp dried thyme1 tsp sea salt flakes1 tsp freshly ground black pepper 1 tsp golden syrup1 Scotch bonnet chilli, seeds removed, chopped400g tin kidney beans, drained and rinsed200g/7oz tinned black beans, drained and rinsed200g/7oz tinned gungo peas, drained and rinsed20g/¾oz fresh coriander, chopped 2 tbsp coconut oil 1 brown onion, chopped 4 garlic cloves, finely chopped 2 tbsp curry powder 1 tsp ground cumin thumb-sized piece fresh root ginger, peeled and finely chopped 400ml tin coconut milk 1 carrot, sliced ¼ red pepper, seeds removed, sliced 2 bay leaves 1 tsp dried thyme 1 tsp sea salt flakes 1 tsp freshly ground black pepper 1 tsp golden syrup 1 Scotch bonnet chilli, seeds removed, chopped 400g tin kidney beans, drained and rinsed 200g/7oz tinned black beans, drained and rinsed 200g/7oz tinned gungo peas, drained and rinsed 20g/¾oz fresh coriander, chopped Method Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 5 minutes. Add the curry powder, cumin and ginger. Stir to form a thick paste and cook until the mixture is dark brown (about 10 minutes).Stir in the coconut milk and add the carrot, red pepper, bay leaves, thyme, salt, black pepper, syrup and chilli. Cook for 10 minutes, stirring to mix. Add the kidney beans, black beans and gungo peas and cook for about 5 minutes, until the sauce has thickened slightly. Add the chopped coriander, reserving some for the garnish, and simmer until all the vegetables are cooked. Garnish with coriander and serve in warmed bowls. Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 5 minutes. Add the curry powder, cumin and ginger. Stir to form a thick paste and cook until the mixture is dark brown (about 10 minutes). Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 5 minutes. Add the curry powder, cumin and ginger. Stir to form a thick paste and cook until the mixture is dark brown (about 10 minutes). Stir in the coconut milk and add the carrot, red pepper, bay leaves, thyme, salt, black pepper, syrup and chilli. Cook for 10 minutes, stirring to mix. Add the kidney beans, black beans and gungo peas and cook for about 5 minutes, until the sauce has thickened slightly. Add the chopped coriander, reserving some for the garnish, and simmer until all the vegetables are cooked. Garnish with coriander and serve in warmed bowls. Stir in the coconut milk and add the carrot, red pepper, bay leaves, thyme, salt, black pepper, syrup and chilli. Cook for 10 minutes, stirring to mix. Add the kidney beans, black beans and gungo peas and cook for about 5 minutes, until the sauce has thickened slightly. Add the chopped coriander, reserving some for the garnish, and simmer until all the vegetables are cooked. Garnish with coriander and serve in warmed bowls."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad159eb3bdbfd0cc00b6f"
} | 63508ae9203b66a5f9c7684b6ba78646301556f6f5e3d317e00c0a91267eaeee | Jackfruit korma recipe
An average of 3.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jackfruit_korma_19362_16x9.jpg This quick and easy vegan jackfruit korma is mild and creamy – serve with chillies on the side if you prefer more heat. Each serving (excluding rice) provides 390 kcal, 8.8g protein, 29g carbohydrate (of which 6.1g sugars), 24g fat (of which 2g saturates), 11g fibre and 1.1g salt. 2 tbsp vegetable oil1 onion, finely chopped3 garlic cloves, peeled25g/1oz piece fresh root ginger, peeled½ tsp ground cinnamon½ tsp ground cardamom½ tsp ground turmericpinch ground cloves2 bay leaves1 small tomato, chopped75g/2¾oz ground almonds or ground cashew nuts 1 tsp caster sugar400g tin jackfruit in brine, drained250g/9oz fresh spinach, well washed and drained100ml/3½fl oz plant-based double cream or yoghurtsalt and freshly ground black pepper 2 tbsp vegetable oil 1 onion, finely chopped 3 garlic cloves, peeled 25g/1oz piece fresh root ginger, peeled ½ tsp ground cinnamon ½ tsp ground cardamom ½ tsp ground turmeric pinch ground cloves 2 bay leaves 1 small tomato, chopped 75g/2¾oz ground almonds or ground cashew nuts 1 tsp caster sugar 400g tin jackfruit in brine, drained 250g/9oz fresh spinach, well washed and drained 100ml/3½fl oz plant-based double cream or yoghurt salt and freshly ground black pepper 1 tbsp vegetable oil10 curry leaves½ tsp mustard seedsfew sprigs coriander3 green chillies, finely choppedcooked rice or flatbreads 1 tbsp vegetable oil 10 curry leaves ½ tsp mustard seeds few sprigs coriander 3 green chillies, finely chopped cooked rice or flatbreads Method Heat the oil in a large saucepan over a medium heat, add the onion and fry until softened and lightly browned. Purée the garlic and ginger together using a stick blender or in a small food processor, adding a little water to help them break down. Add the purée to the onion, then add the spices, bay leaves and tomato. Season with salt and pepper and stir for 3–4 minutes.Add the ground nuts, sugar and 500ml/18fl oz water and stir to make sure the nuts are not clumping together, then add the jackfruit. Bring to the boil, then turn down the heat and simmer, partially covered, for 20 minutes.Loosen the sauce with a little more water if necessary, then add the spinach. When it has wilted, stir in the cream or yoghurt. Leave over a very gentle heat, stirring occasionally to make sure the sauce doesn’t split.To serve, heat the oil over a medium heat and add the curry leaves and mustard seeds. When the seeds start popping and the leaves are crisp and crackling, pour over the curry. Garnish with coriander and serve with green chillies on the side, and rice or flatbreads. Heat the oil in a large saucepan over a medium heat, add the onion and fry until softened and lightly browned. Heat the oil in a large saucepan over a medium heat, add the onion and fry until softened and lightly browned. Purée the garlic and ginger together using a stick blender or in a small food processor, adding a little water to help them break down. Add the purée to the onion, then add the spices, bay leaves and tomato. Season with salt and pepper and stir for 3–4 minutes. Purée the garlic and ginger together using a stick blender or in a small food processor, adding a little water to help them break down. Add the purée to the onion, then add the spices, bay leaves and tomato. Season with salt and pepper and stir for 3–4 minutes. Add the ground nuts, sugar and 500ml/18fl oz water and stir to make sure the nuts are not clumping together, then add the jackfruit. Bring to the boil, then turn down the heat and simmer, partially covered, for 20 minutes. Add the ground nuts, sugar and 500ml/18fl oz water and stir to make sure the nuts are not clumping together, then add the jackfruit. Bring to the boil, then turn down the heat and simmer, partially covered, for 20 minutes. Loosen the sauce with a little more water if necessary, then add the spinach. When it has wilted, stir in the cream or yoghurt. Leave over a very gentle heat, stirring occasionally to make sure the sauce doesn’t split. Loosen the sauce with a little more water if necessary, then add the spinach. When it has wilted, stir in the cream or yoghurt. Leave over a very gentle heat, stirring occasionally to make sure the sauce doesn’t split. To serve, heat the oil over a medium heat and add the curry leaves and mustard seeds. When the seeds start popping and the leaves are crisp and crackling, pour over the curry. Garnish with coriander and serve with green chillies on the side, and rice or flatbreads. To serve, heat the oil over a medium heat and add the curry leaves and mustard seeds. When the seeds start popping and the leaves are crisp and crackling, pour over the curry. Garnish with coriander and serve with green chillies on the side, and rice or flatbreads. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/jackfruit_korma_19362",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Jackfruit korma recipe",
"content": "An average of 3.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jackfruit_korma_19362_16x9.jpg This quick and easy vegan jackfruit korma is mild and creamy – serve with chillies on the side if you prefer more heat. Each serving (excluding rice) provides 390 kcal, 8.8g protein, 29g carbohydrate (of which 6.1g sugars), 24g fat (of which 2g saturates), 11g fibre and 1.1g salt. 2 tbsp vegetable oil1 onion, finely chopped3 garlic cloves, peeled25g/1oz piece fresh root ginger, peeled½ tsp ground cinnamon½ tsp ground cardamom½ tsp ground turmericpinch ground cloves2 bay leaves1 small tomato, chopped75g/2¾oz ground almonds or ground cashew nuts 1 tsp caster sugar400g tin jackfruit in brine, drained250g/9oz fresh spinach, well washed and drained100ml/3½fl oz plant-based double cream or yoghurtsalt and freshly ground black pepper 2 tbsp vegetable oil 1 onion, finely chopped 3 garlic cloves, peeled 25g/1oz piece fresh root ginger, peeled ½ tsp ground cinnamon ½ tsp ground cardamom ½ tsp ground turmeric pinch ground cloves 2 bay leaves 1 small tomato, chopped 75g/2¾oz ground almonds or ground cashew nuts 1 tsp caster sugar 400g tin jackfruit in brine, drained 250g/9oz fresh spinach, well washed and drained 100ml/3½fl oz plant-based double cream or yoghurt salt and freshly ground black pepper 1 tbsp vegetable oil10 curry leaves½ tsp mustard seedsfew sprigs coriander3 green chillies, finely choppedcooked rice or flatbreads 1 tbsp vegetable oil 10 curry leaves ½ tsp mustard seeds few sprigs coriander 3 green chillies, finely chopped cooked rice or flatbreads Method Heat the oil in a large saucepan over a medium heat, add the onion and fry until softened and lightly browned. Purée the garlic and ginger together using a stick blender or in a small food processor, adding a little water to help them break down. Add the purée to the onion, then add the spices, bay leaves and tomato. Season with salt and pepper and stir for 3–4 minutes.Add the ground nuts, sugar and 500ml/18fl oz water and stir to make sure the nuts are not clumping together, then add the jackfruit. Bring to the boil, then turn down the heat and simmer, partially covered, for 20 minutes.Loosen the sauce with a little more water if necessary, then add the spinach. When it has wilted, stir in the cream or yoghurt. Leave over a very gentle heat, stirring occasionally to make sure the sauce doesn’t split.To serve, heat the oil over a medium heat and add the curry leaves and mustard seeds. When the seeds start popping and the leaves are crisp and crackling, pour over the curry. Garnish with coriander and serve with green chillies on the side, and rice or flatbreads. Heat the oil in a large saucepan over a medium heat, add the onion and fry until softened and lightly browned. Heat the oil in a large saucepan over a medium heat, add the onion and fry until softened and lightly browned. Purée the garlic and ginger together using a stick blender or in a small food processor, adding a little water to help them break down. Add the purée to the onion, then add the spices, bay leaves and tomato. Season with salt and pepper and stir for 3–4 minutes. Purée the garlic and ginger together using a stick blender or in a small food processor, adding a little water to help them break down. Add the purée to the onion, then add the spices, bay leaves and tomato. Season with salt and pepper and stir for 3–4 minutes. Add the ground nuts, sugar and 500ml/18fl oz water and stir to make sure the nuts are not clumping together, then add the jackfruit. Bring to the boil, then turn down the heat and simmer, partially covered, for 20 minutes. Add the ground nuts, sugar and 500ml/18fl oz water and stir to make sure the nuts are not clumping together, then add the jackfruit. Bring to the boil, then turn down the heat and simmer, partially covered, for 20 minutes. Loosen the sauce with a little more water if necessary, then add the spinach. When it has wilted, stir in the cream or yoghurt. Leave over a very gentle heat, stirring occasionally to make sure the sauce doesn’t split. Loosen the sauce with a little more water if necessary, then add the spinach. When it has wilted, stir in the cream or yoghurt. Leave over a very gentle heat, stirring occasionally to make sure the sauce doesn’t split. To serve, heat the oil over a medium heat and add the curry leaves and mustard seeds. When the seeds start popping and the leaves are crisp and crackling, pour over the curry. Garnish with coriander and serve with green chillies on the side, and rice or flatbreads. To serve, heat the oil over a medium heat and add the curry leaves and mustard seeds. When the seeds start popping and the leaves are crisp and crackling, pour over the curry. Garnish with coriander and serve with green chillies on the side, and rice or flatbreads."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad159eb3bdbfd0cc00b70"
} | 1fa6520b4e49c8f3c06aaf5704f430c510dbeb6983fb1479c80ee4db7bae44ab | Tofu curry recipe
'Butter' tofu curry An average of 3.5 out of 5 stars from 6 ratings A creamy, veg-packed take on the famous butter curry sauce using the one and only butternut squash. This vegan curry is easy to put together and perfect for batch cooking. Make extra sauce, freeze in portions and you can have creamy curry in minutes. For this recipe you will need a stick blender or a food processor. 300g/10½oz butternut squash, peeled weight, chopped into small cubes1–2 tbsp vegetable oil1 tsp medium curry powder1 garlic clove, grated2½cm/1in piece fresh root ginger, grated200g/7oz coconut milk, stirred or shaken so the solids and liquids combine30g/1oz vegan margarine (or butter, if not vegan)300g/10½oz firm tofu, chopped in 2½cm/1in cubes2 peppers, roughly chopped2 handfuls spring greens, spinach, frozen peas, broccoli or other green vegetablessalt and freshly ground black pepper 300g/10½oz butternut squash, peeled weight, chopped into small cubes 1–2 tbsp vegetable oil 1 tsp medium curry powder 1 garlic clove, grated 2½cm/1in piece fresh root ginger, grated 200g/7oz coconut milk, stirred or shaken so the solids and liquids combine 30g/1oz vegan margarine (or butter, if not vegan) 300g/10½oz firm tofu, chopped in 2½cm/1in cubes 2 peppers, roughly chopped 2 handfuls spring greens, spinach, frozen peas, broccoli or other green vegetables salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Place the butternut squash on a baking tray and drizzle over some oil. Roast for 30 minutes or until soft and starting to caramelise. In a medium saucepan, heat a little oil. Fry the curry powder, garlic and ginger for a minute. Add the coconut milk and 200ml/7fl oz water and bring to the boil. Tip in the cooked butternut squash and simmer for 10 minutes. Blend the sauce using a stick blender or in a food processor until smooth. If the sauce is too thick, add some more water. Season with salt and pepper, to taste.Put the margarine (or butter) in a frying pan. Fry the tofu over a medium heat for 15 minutes, carefully turning all the cubes so they brown all over. Season with a little salt.Bring the smooth sauce to a simmer in a saucepan. Add the pepper and green vegetables for 5 minutes or until cooked. Stir in the tofu, check the seasoning and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the butternut squash on a baking tray and drizzle over some oil. Roast for 30 minutes or until soft and starting to caramelise. Place the butternut squash on a baking tray and drizzle over some oil. Roast for 30 minutes or until soft and starting to caramelise. In a medium saucepan, heat a little oil. Fry the curry powder, garlic and ginger for a minute. Add the coconut milk and 200ml/7fl oz water and bring to the boil. Tip in the cooked butternut squash and simmer for 10 minutes. Blend the sauce using a stick blender or in a food processor until smooth. If the sauce is too thick, add some more water. Season with salt and pepper, to taste. In a medium saucepan, heat a little oil. Fry the curry powder, garlic and ginger for a minute. Add the coconut milk and 200ml/7fl oz water and bring to the boil. Tip in the cooked butternut squash and simmer for 10 minutes. Blend the sauce using a stick blender or in a food processor until smooth. If the sauce is too thick, add some more water. Season with salt and pepper, to taste. Put the margarine (or butter) in a frying pan. Fry the tofu over a medium heat for 15 minutes, carefully turning all the cubes so they brown all over. Season with a little salt. Put the margarine (or butter) in a frying pan. Fry the tofu over a medium heat for 15 minutes, carefully turning all the cubes so they brown all over. Season with a little salt. Bring the smooth sauce to a simmer in a saucepan. Add the pepper and green vegetables for 5 minutes or until cooked. Stir in the tofu, check the seasoning and serve. Bring the smooth sauce to a simmer in a saucepan. Add the pepper and green vegetables for 5 minutes or until cooked. Stir in the tofu, check the seasoning and serve. Recipe tips Double the ingredients if you need to serve four, it's really easy to do as this will use a whole tin of coconut milk instead of half. The best way to prepare tofu is to first soak it in salted, boiling water for half an hour before pressing in between sheets of kitchen paper and a heavy weight (I often place a cook book on top to speed up the pressing time). Pressing removes extra moisture from the tofu which helps it to keep it's shape when cooking, especially if it is in larger chunks. You don't have to do this, but it does taste better. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/butter_tofu_curry_74119",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tofu curry recipe",
"content": "'Butter' tofu curry An average of 3.5 out of 5 stars from 6 ratings A creamy, veg-packed take on the famous butter curry sauce using the one and only butternut squash. This vegan curry is easy to put together and perfect for batch cooking. Make extra sauce, freeze in portions and you can have creamy curry in minutes. For this recipe you will need a stick blender or a food processor. 300g/10½oz butternut squash, peeled weight, chopped into small cubes1–2 tbsp vegetable oil1 tsp medium curry powder1 garlic clove, grated2½cm/1in piece fresh root ginger, grated200g/7oz coconut milk, stirred or shaken so the solids and liquids combine30g/1oz vegan margarine (or butter, if not vegan)300g/10½oz firm tofu, chopped in 2½cm/1in cubes2 peppers, roughly chopped2 handfuls spring greens, spinach, frozen peas, broccoli or other green vegetablessalt and freshly ground black pepper 300g/10½oz butternut squash, peeled weight, chopped into small cubes 1–2 tbsp vegetable oil 1 tsp medium curry powder 1 garlic clove, grated 2½cm/1in piece fresh root ginger, grated 200g/7oz coconut milk, stirred or shaken so the solids and liquids combine 30g/1oz vegan margarine (or butter, if not vegan) 300g/10½oz firm tofu, chopped in 2½cm/1in cubes 2 peppers, roughly chopped 2 handfuls spring greens, spinach, frozen peas, broccoli or other green vegetables salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Place the butternut squash on a baking tray and drizzle over some oil. Roast for 30 minutes or until soft and starting to caramelise. In a medium saucepan, heat a little oil. Fry the curry powder, garlic and ginger for a minute. Add the coconut milk and 200ml/7fl oz water and bring to the boil. Tip in the cooked butternut squash and simmer for 10 minutes. Blend the sauce using a stick blender or in a food processor until smooth. If the sauce is too thick, add some more water. Season with salt and pepper, to taste.Put the margarine (or butter) in a frying pan. Fry the tofu over a medium heat for 15 minutes, carefully turning all the cubes so they brown all over. Season with a little salt.Bring the smooth sauce to a simmer in a saucepan. Add the pepper and green vegetables for 5 minutes or until cooked. Stir in the tofu, check the seasoning and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the butternut squash on a baking tray and drizzle over some oil. Roast for 30 minutes or until soft and starting to caramelise. Place the butternut squash on a baking tray and drizzle over some oil. Roast for 30 minutes or until soft and starting to caramelise. In a medium saucepan, heat a little oil. Fry the curry powder, garlic and ginger for a minute. Add the coconut milk and 200ml/7fl oz water and bring to the boil. Tip in the cooked butternut squash and simmer for 10 minutes. Blend the sauce using a stick blender or in a food processor until smooth. If the sauce is too thick, add some more water. Season with salt and pepper, to taste. In a medium saucepan, heat a little oil. Fry the curry powder, garlic and ginger for a minute. Add the coconut milk and 200ml/7fl oz water and bring to the boil. Tip in the cooked butternut squash and simmer for 10 minutes. Blend the sauce using a stick blender or in a food processor until smooth. If the sauce is too thick, add some more water. Season with salt and pepper, to taste. Put the margarine (or butter) in a frying pan. Fry the tofu over a medium heat for 15 minutes, carefully turning all the cubes so they brown all over. Season with a little salt. Put the margarine (or butter) in a frying pan. Fry the tofu over a medium heat for 15 minutes, carefully turning all the cubes so they brown all over. Season with a little salt. Bring the smooth sauce to a simmer in a saucepan. Add the pepper and green vegetables for 5 minutes or until cooked. Stir in the tofu, check the seasoning and serve. Bring the smooth sauce to a simmer in a saucepan. Add the pepper and green vegetables for 5 minutes or until cooked. Stir in the tofu, check the seasoning and serve. Recipe tips Double the ingredients if you need to serve four, it's really easy to do as this will use a whole tin of coconut milk instead of half. The best way to prepare tofu is to first soak it in salted, boiling water for half an hour before pressing in between sheets of kitchen paper and a heavy weight (I often place a cook book on top to speed up the pressing time). Pressing removes extra moisture from the tofu which helps it to keep it's shape when cooking, especially if it is in larger chunks. You don't have to do this, but it does taste better."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad159eb3bdbfd0cc00b71"
} | 0a7db4321f1de39bd6cbb4181dda7c29eb92e5979eba2f14d3dfa17e204832ed | Slow cooker vegetable curry recipe
It’s best to choose a fairly waxy white potato for this recipe, rather than a floury one, such as King Edward, as they keep their shape better during the slow cooking. But both will work, so do not worry too much – just use what you have. Add extra vegetables to the curry if you like, or stir in a tin of beans or chickpeas. You may need to adjust the cooking time. If you don’t fancy a veggie curry, add lightly browned chicken thighs at the beginning of the cooking time. For a fishy version, stir in cubes of salmon or prawns at the end of the cooking time, cover and cook for an extra 10–15 minutes or until hot through. It is possible to cook this curry on low too but the timings don’t vary by much. Try 5–6 hours on low. Any longer and you risk overcooking the vegetables. The curry can be prepared ahead and will keep well in the fridge for a couple of days. Reheat in a microwave or in a saucepan over a medium heat, adding an extra splash of water if needed. A slow cooker that holds around 4 litres/7 pints works best for this dish. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/slow_cooker_vegetable_01226",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow cooker vegetable curry recipe",
"content": "It’s best to choose a fairly waxy white potato for this recipe, rather than a floury one, such as King Edward, as they keep their shape better during the slow cooking. But both will work, so do not worry too much – just use what you have. Add extra vegetables to the curry if you like, or stir in a tin of beans or chickpeas. You may need to adjust the cooking time. If you don’t fancy a veggie curry, add lightly browned chicken thighs at the beginning of the cooking time. For a fishy version, stir in cubes of salmon or prawns at the end of the cooking time, cover and cook for an extra 10–15 minutes or until hot through. It is possible to cook this curry on low too but the timings don’t vary by much. Try 5–6 hours on low. Any longer and you risk overcooking the vegetables. The curry can be prepared ahead and will keep well in the fridge for a couple of days. Reheat in a microwave or in a saucepan over a medium heat, adding an extra splash of water if needed. A slow cooker that holds around 4 litres/7 pints works best for this dish."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad15aeb3bdbfd0cc00b72"
} | 293c7e5475b11b528f8ebff473bb3ad82f6141e6f3afb0dfc98cd0d1808577dd | Bengal coconut dal recipe
An average of 4.7 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slightlysweetbengalg_86576_16x9.jpg I have done away with fresh coconut because dried is so much easier, but if you have the time, fresh coconut is tastier. 1.2 litres/2 pints water250g/9oz chana dal, thoroughly cleaned½ tsp ground turmeric 1 heaped tsp ground coriander 1 tsp garam masala salt, to taste2-3 tsp sugar2 tbsp oil, unsalted butter or ghee5 green cardamom pods, lightly crushed1 tsp cumin seeds5 cloves1 small cinnamon stick ½ tsp brown mustard seeds1-2 dried red chillies2 dried bay leaves3 heaped tbsp flaked or desiccated coconut or ¼ small fresh coconut, flesh chopped into small cubes 1.2 litres/2 pints water 250g/9oz chana dal, thoroughly cleaned ½ tsp ground turmeric 1 heaped tsp ground coriander 1 tsp garam masala salt, to taste 2-3 tsp sugar 2 tbsp oil, unsalted butter or ghee 5 green cardamom pods, lightly crushed 1 tsp cumin seeds 5 cloves 1 small cinnamon stick ½ tsp brown mustard seeds 1-2 dried red chillies 2 dried bay leaves 3 heaped tbsp flaked or desiccated coconut or ¼ small fresh coconut, flesh chopped into small cubes Method Heat the water, lentils and turmeric in a pan and bring to the boil. Simmer for about an hour, or until soft. If necessary, add a bit of extra water.Stir in the coriander, garam masala, salt and sugar, to taste. Cook until the lentils are completely soft and beginning to break up.Heat the oil or butter in a small pan. Fry the cardamom pods, cumin, cloves, cinnamon, mustard seeds, chillies and bay leaves for 30 seconds. (Be careful as the seeds may pop a bit.) Add the coconut and stir until it turns golden-brown. To serve, stir the spice mix into the lentils and divide among four serving plates. Heat the water, lentils and turmeric in a pan and bring to the boil. Simmer for about an hour, or until soft. If necessary, add a bit of extra water. Heat the water, lentils and turmeric in a pan and bring to the boil. Simmer for about an hour, or until soft. If necessary, add a bit of extra water. Stir in the coriander, garam masala, salt and sugar, to taste. Cook until the lentils are completely soft and beginning to break up. Stir in the coriander, garam masala, salt and sugar, to taste. Cook until the lentils are completely soft and beginning to break up. Heat the oil or butter in a small pan. Fry the cardamom pods, cumin, cloves, cinnamon, mustard seeds, chillies and bay leaves for 30 seconds. (Be careful as the seeds may pop a bit.) Add the coconut and stir until it turns golden-brown. Heat the oil or butter in a small pan. Fry the cardamom pods, cumin, cloves, cinnamon, mustard seeds, chillies and bay leaves for 30 seconds. (Be careful as the seeds may pop a bit.) Add the coconut and stir until it turns golden-brown. To serve, stir the spice mix into the lentils and divide among four serving plates. To serve, stir the spice mix into the lentils and divide among four serving plates. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/slightlysweetbengalg_86576",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Bengal coconut dal recipe",
"content": "An average of 4.7 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slightlysweetbengalg_86576_16x9.jpg I have done away with fresh coconut because dried is so much easier, but if you have the time, fresh coconut is tastier. 1.2 litres/2 pints water250g/9oz chana dal, thoroughly cleaned½ tsp ground turmeric 1 heaped tsp ground coriander 1 tsp garam masala salt, to taste2-3 tsp sugar2 tbsp oil, unsalted butter or ghee5 green cardamom pods, lightly crushed1 tsp cumin seeds5 cloves1 small cinnamon stick ½ tsp brown mustard seeds1-2 dried red chillies2 dried bay leaves3 heaped tbsp flaked or desiccated coconut or ¼ small fresh coconut, flesh chopped into small cubes 1.2 litres/2 pints water 250g/9oz chana dal, thoroughly cleaned ½ tsp ground turmeric 1 heaped tsp ground coriander 1 tsp garam masala salt, to taste 2-3 tsp sugar 2 tbsp oil, unsalted butter or ghee 5 green cardamom pods, lightly crushed 1 tsp cumin seeds 5 cloves 1 small cinnamon stick ½ tsp brown mustard seeds 1-2 dried red chillies 2 dried bay leaves 3 heaped tbsp flaked or desiccated coconut or ¼ small fresh coconut, flesh chopped into small cubes Method Heat the water, lentils and turmeric in a pan and bring to the boil. Simmer for about an hour, or until soft. If necessary, add a bit of extra water.Stir in the coriander, garam masala, salt and sugar, to taste. Cook until the lentils are completely soft and beginning to break up.Heat the oil or butter in a small pan. Fry the cardamom pods, cumin, cloves, cinnamon, mustard seeds, chillies and bay leaves for 30 seconds. (Be careful as the seeds may pop a bit.) Add the coconut and stir until it turns golden-brown. To serve, stir the spice mix into the lentils and divide among four serving plates. Heat the water, lentils and turmeric in a pan and bring to the boil. Simmer for about an hour, or until soft. If necessary, add a bit of extra water. Heat the water, lentils and turmeric in a pan and bring to the boil. Simmer for about an hour, or until soft. If necessary, add a bit of extra water. Stir in the coriander, garam masala, salt and sugar, to taste. Cook until the lentils are completely soft and beginning to break up. Stir in the coriander, garam masala, salt and sugar, to taste. Cook until the lentils are completely soft and beginning to break up. Heat the oil or butter in a small pan. Fry the cardamom pods, cumin, cloves, cinnamon, mustard seeds, chillies and bay leaves for 30 seconds. (Be careful as the seeds may pop a bit.) Add the coconut and stir until it turns golden-brown. Heat the oil or butter in a small pan. Fry the cardamom pods, cumin, cloves, cinnamon, mustard seeds, chillies and bay leaves for 30 seconds. (Be careful as the seeds may pop a bit.) Add the coconut and stir until it turns golden-brown. To serve, stir the spice mix into the lentils and divide among four serving plates. To serve, stir the spice mix into the lentils and divide among four serving plates."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad15aeb3bdbfd0cc00b73"
} | 8e123d30727719eb78cb08e5946a1c458e40781b77190620ab7238f5b0aa3578 | Spiced fried okra recipe
An average of 0.0 out of 5 stars from 0 ratings Anjum Anand uses the spice mix chaat masala to make the perfect drinks party snack recipe. 60g/2oz gram flour (chickpea flour)400g/14oz okra, wiped clean with damp kitchen roll, topped and tailedvegetable oil, for frying1 tsp chaat masala ('snack spice' - a spice mixture available readymade from Asian grocers)¼ tsp salt¼ tsp red chilli powder¼ tsp dried mango powder (also sold as amchoor, available from Asian grocers) 60g/2oz gram flour (chickpea flour) 400g/14oz okra, wiped clean with damp kitchen roll, topped and tailed vegetable oil, for frying 1 tsp chaat masala ('snack spice' - a spice mixture available readymade from Asian grocers) ¼ tsp salt ¼ tsp red chilli powder ¼ tsp dried mango powder (also sold as amchoor, available from Asian grocers) Method Place the gram flour in a shallow bowl. Slice the okra pieces lengthwise into quarters and toss them in the gram flour.Pour the oil into a large saucepan to a depth of approximately 2.5cm/1in and heat until a breadcrumb will sizzle gently when placed into the oil. Add the okra to the pan and fry until the okra is crisp and golden-brown, stirring occasionally.Remove the okra with a slotted spoon and place it into a large bowl lined with kitchen roll. Sprinkle over the chaat masala, salt, chilli and dried mango powder and toss well. Serve hot. Place the gram flour in a shallow bowl. Slice the okra pieces lengthwise into quarters and toss them in the gram flour. Place the gram flour in a shallow bowl. Slice the okra pieces lengthwise into quarters and toss them in the gram flour. Pour the oil into a large saucepan to a depth of approximately 2.5cm/1in and heat until a breadcrumb will sizzle gently when placed into the oil. Add the okra to the pan and fry until the okra is crisp and golden-brown, stirring occasionally. Pour the oil into a large saucepan to a depth of approximately 2.5cm/1in and heat until a breadcrumb will sizzle gently when placed into the oil. Add the okra to the pan and fry until the okra is crisp and golden-brown, stirring occasionally. Remove the okra with a slotted spoon and place it into a large bowl lined with kitchen roll. Sprinkle over the chaat masala, salt, chilli and dried mango powder and toss well. Serve hot. Remove the okra with a slotted spoon and place it into a large bowl lined with kitchen roll. Sprinkle over the chaat masala, salt, chilli and dried mango powder and toss well. Serve hot. Recipe tips These need to be cooked at the last minute because they do not reheat well. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spicedfriedokra_86577",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spiced fried okra recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Anjum Anand uses the spice mix chaat masala to make the perfect drinks party snack recipe. 60g/2oz gram flour (chickpea flour)400g/14oz okra, wiped clean with damp kitchen roll, topped and tailedvegetable oil, for frying1 tsp chaat masala ('snack spice' - a spice mixture available readymade from Asian grocers)¼ tsp salt¼ tsp red chilli powder¼ tsp dried mango powder (also sold as amchoor, available from Asian grocers) 60g/2oz gram flour (chickpea flour) 400g/14oz okra, wiped clean with damp kitchen roll, topped and tailed vegetable oil, for frying 1 tsp chaat masala ('snack spice' - a spice mixture available readymade from Asian grocers) ¼ tsp salt ¼ tsp red chilli powder ¼ tsp dried mango powder (also sold as amchoor, available from Asian grocers) Method Place the gram flour in a shallow bowl. Slice the okra pieces lengthwise into quarters and toss them in the gram flour.Pour the oil into a large saucepan to a depth of approximately 2.5cm/1in and heat until a breadcrumb will sizzle gently when placed into the oil. Add the okra to the pan and fry until the okra is crisp and golden-brown, stirring occasionally.Remove the okra with a slotted spoon and place it into a large bowl lined with kitchen roll. Sprinkle over the chaat masala, salt, chilli and dried mango powder and toss well. Serve hot. Place the gram flour in a shallow bowl. Slice the okra pieces lengthwise into quarters and toss them in the gram flour. Place the gram flour in a shallow bowl. Slice the okra pieces lengthwise into quarters and toss them in the gram flour. Pour the oil into a large saucepan to a depth of approximately 2.5cm/1in and heat until a breadcrumb will sizzle gently when placed into the oil. Add the okra to the pan and fry until the okra is crisp and golden-brown, stirring occasionally. Pour the oil into a large saucepan to a depth of approximately 2.5cm/1in and heat until a breadcrumb will sizzle gently when placed into the oil. Add the okra to the pan and fry until the okra is crisp and golden-brown, stirring occasionally. Remove the okra with a slotted spoon and place it into a large bowl lined with kitchen roll. Sprinkle over the chaat masala, salt, chilli and dried mango powder and toss well. Serve hot. Remove the okra with a slotted spoon and place it into a large bowl lined with kitchen roll. Sprinkle over the chaat masala, salt, chilli and dried mango powder and toss well. Serve hot. Recipe tips These need to be cooked at the last minute because they do not reheat well."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad15aeb3bdbfd0cc00b74"
} | 522755e0df28134edc9084becff2031861406c928dc1835d2d05d2d2aee206c8 | Creamy lentils and rice recipe
An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamylentilandriced_86573_16x9.jpg When cooking on a budget lentils are your new best friend; they are cheap, filling and good for you. This recipe uses split green lentils but can be made with just about any kind of lentil. 1 tsp ghee or butter½ tsp cumin seeds½ small onion, chopped½ tsp chopped fresh ginger1 green chilli, whole (optional)½ garlic clove, finely choppedsalt, to taste35g/1¼oz white basmati rice, washed 35g/1¼oz split green lentils¼ tsp ground turmeric¼ tsp garam masala ½ tsp freshly ground black pepper 1 tsp ghee or butter ½ tsp cumin seeds ½ small onion, chopped ½ tsp chopped fresh ginger 1 green chilli, whole (optional) ½ garlic clove, finely chopped salt, to taste 35g/1¼oz white basmati rice, washed 35g/1¼oz split green lentils ¼ tsp ground turmeric ¼ tsp garam masala ½ tsp freshly ground black pepper Method In a large non-stick saucepan melt the ghee. Add the cumin and fry for 20 seconds, until the seeds have coloured and their aroma has been released. Stir in the onion and cook until soft.When the onion has cooked, add the chilli, ginger, garlic and salt and cook for a minute before adding the rice, lentils, turmeric and 400ml/14fl oz water. Bring to the boil briefly before lowering the heat and simmering gently until the rice and lentils are tender. This should take 20-25 minutes. Once tender, stir in the garam masala and pepper and serve. In a large non-stick saucepan melt the ghee. Add the cumin and fry for 20 seconds, until the seeds have coloured and their aroma has been released. Stir in the onion and cook until soft. In a large non-stick saucepan melt the ghee. Add the cumin and fry for 20 seconds, until the seeds have coloured and their aroma has been released. Stir in the onion and cook until soft. When the onion has cooked, add the chilli, ginger, garlic and salt and cook for a minute before adding the rice, lentils, turmeric and 400ml/14fl oz water. When the onion has cooked, add the chilli, ginger, garlic and salt and cook for a minute before adding the rice, lentils, turmeric and 400ml/14fl oz water. Bring to the boil briefly before lowering the heat and simmering gently until the rice and lentils are tender. This should take 20-25 minutes. Bring to the boil briefly before lowering the heat and simmering gently until the rice and lentils are tender. This should take 20-25 minutes. Once tender, stir in the garam masala and pepper and serve. Once tender, stir in the garam masala and pepper and serve. Recipe tips Ghee is clarified butter and is used often in Indian cooking, if you cannot find it regular butter will work well. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/creamylentilandriced_86573",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Creamy lentils and rice recipe",
"content": "An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamylentilandriced_86573_16x9.jpg When cooking on a budget lentils are your new best friend; they are cheap, filling and good for you. This recipe uses split green lentils but can be made with just about any kind of lentil. 1 tsp ghee or butter½ tsp cumin seeds½ small onion, chopped½ tsp chopped fresh ginger1 green chilli, whole (optional)½ garlic clove, finely choppedsalt, to taste35g/1¼oz white basmati rice, washed 35g/1¼oz split green lentils¼ tsp ground turmeric¼ tsp garam masala ½ tsp freshly ground black pepper 1 tsp ghee or butter ½ tsp cumin seeds ½ small onion, chopped ½ tsp chopped fresh ginger 1 green chilli, whole (optional) ½ garlic clove, finely chopped salt, to taste 35g/1¼oz white basmati rice, washed 35g/1¼oz split green lentils ¼ tsp ground turmeric ¼ tsp garam masala ½ tsp freshly ground black pepper Method In a large non-stick saucepan melt the ghee. Add the cumin and fry for 20 seconds, until the seeds have coloured and their aroma has been released. Stir in the onion and cook until soft.When the onion has cooked, add the chilli, ginger, garlic and salt and cook for a minute before adding the rice, lentils, turmeric and 400ml/14fl oz water. Bring to the boil briefly before lowering the heat and simmering gently until the rice and lentils are tender. This should take 20-25 minutes. Once tender, stir in the garam masala and pepper and serve. In a large non-stick saucepan melt the ghee. Add the cumin and fry for 20 seconds, until the seeds have coloured and their aroma has been released. Stir in the onion and cook until soft. In a large non-stick saucepan melt the ghee. Add the cumin and fry for 20 seconds, until the seeds have coloured and their aroma has been released. Stir in the onion and cook until soft. When the onion has cooked, add the chilli, ginger, garlic and salt and cook for a minute before adding the rice, lentils, turmeric and 400ml/14fl oz water. When the onion has cooked, add the chilli, ginger, garlic and salt and cook for a minute before adding the rice, lentils, turmeric and 400ml/14fl oz water. Bring to the boil briefly before lowering the heat and simmering gently until the rice and lentils are tender. This should take 20-25 minutes. Bring to the boil briefly before lowering the heat and simmering gently until the rice and lentils are tender. This should take 20-25 minutes. Once tender, stir in the garam masala and pepper and serve. Once tender, stir in the garam masala and pepper and serve. Recipe tips Ghee is clarified butter and is used often in Indian cooking, if you cannot find it regular butter will work well."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad15beb3bdbfd0cc00b75"
} | d42af80319549145bf88d48d4f8db64839dd3a94a3779ced0e1e05b2f73f7d35 | West country gratin recipe
An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/west_country_gratin_08209_16x9.jpg This lighter version of a potato gratin is a meal in itself but would also work wonderfully with pork. This is designed to be a low cost recipe. 250g/9oz potatoes, peeled and cut into 2.5cm/1in cubes 2 carrots, peeled and sliced into 7.5mm/⅜in thick rounds50g/1¾oz butter 1 leek, trimmed, cleaned and thinly sliced 200g/7oz bacon pieces/diced bacon, larger pieces cut into cubes50g/1¾oz plain flour 200ml/7fl oz apple juice300ml/10½ml milk salt and black pepper 1 bunch fresh thyme, leaves picked 2 tbsp olive oil 250g/9oz potatoes, peeled and cut into 2.5cm/1in cubes 2 carrots, peeled and sliced into 7.5mm/⅜in thick rounds 50g/1¾oz butter 1 leek, trimmed, cleaned and thinly sliced 200g/7oz bacon pieces/diced bacon, larger pieces cut into cubes 50g/1¾oz plain flour 200ml/7fl oz apple juice 300ml/10½ml milk salt and black pepper 1 bunch fresh thyme, leaves picked 2 tbsp olive oil Method In a saucepan of boiling water, boil the potatoes for seven minutes, or until half cooked. Add the carrots and continue to boil for a further 7-8 minutes, or until both the carrots and potatoes are tender. Remove from the heat and drain.Meanwhile, heat a large saucepan over a medium heat. Add the butter and, once melted, gently fry the leek and bacon together for 7-8 minutes, or until the leeks are soft and the bacon golden-brown. Preheat the grill to hot.Sprinkle the flour into the pan with the bacon, stir and cook on the heat for one minute. Gradually add the apple juice and milk, stirring as you add until you have a smooth sauce. Bring to a simmer and simmer for two minutes.Add the cooked potatoes and carrots to the pan and mix well so that everything is coated in the sauce. Taste and season with salt and pepper to taste. Tip into a medium ovenproof baking dish (approximately 28x22cm/11x8½in in size). Sprinkle generously with fresh thyme leaves and a drizzle of olive oil. Place under the preheated grill for 10 minutes, or until golden and piping hot. In a saucepan of boiling water, boil the potatoes for seven minutes, or until half cooked. Add the carrots and continue to boil for a further 7-8 minutes, or until both the carrots and potatoes are tender. Remove from the heat and drain. In a saucepan of boiling water, boil the potatoes for seven minutes, or until half cooked. Add the carrots and continue to boil for a further 7-8 minutes, or until both the carrots and potatoes are tender. Remove from the heat and drain. Meanwhile, heat a large saucepan over a medium heat. Add the butter and, once melted, gently fry the leek and bacon together for 7-8 minutes, or until the leeks are soft and the bacon golden-brown. Meanwhile, heat a large saucepan over a medium heat. Add the butter and, once melted, gently fry the leek and bacon together for 7-8 minutes, or until the leeks are soft and the bacon golden-brown. Preheat the grill to hot. Preheat the grill to hot. Sprinkle the flour into the pan with the bacon, stir and cook on the heat for one minute. Gradually add the apple juice and milk, stirring as you add until you have a smooth sauce. Bring to a simmer and simmer for two minutes. Sprinkle the flour into the pan with the bacon, stir and cook on the heat for one minute. Gradually add the apple juice and milk, stirring as you add until you have a smooth sauce. Bring to a simmer and simmer for two minutes. Add the cooked potatoes and carrots to the pan and mix well so that everything is coated in the sauce. Taste and season with salt and pepper to taste. Add the cooked potatoes and carrots to the pan and mix well so that everything is coated in the sauce. Taste and season with salt and pepper to taste. Tip into a medium ovenproof baking dish (approximately 28x22cm/11x8½in in size). Sprinkle generously with fresh thyme leaves and a drizzle of olive oil. Place under the preheated grill for 10 minutes, or until golden and piping hot. Tip into a medium ovenproof baking dish (approximately 28x22cm/11x8½in in size). Sprinkle generously with fresh thyme leaves and a drizzle of olive oil. Place under the preheated grill for 10 minutes, or until golden and piping hot. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/west_country_gratin_08209",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "West country gratin recipe",
"content": "An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/west_country_gratin_08209_16x9.jpg This lighter version of a potato gratin is a meal in itself but would also work wonderfully with pork. This is designed to be a low cost recipe. 250g/9oz potatoes, peeled and cut into 2.5cm/1in cubes 2 carrots, peeled and sliced into 7.5mm/⅜in thick rounds50g/1¾oz butter 1 leek, trimmed, cleaned and thinly sliced 200g/7oz bacon pieces/diced bacon, larger pieces cut into cubes50g/1¾oz plain flour 200ml/7fl oz apple juice300ml/10½ml milk salt and black pepper 1 bunch fresh thyme, leaves picked 2 tbsp olive oil 250g/9oz potatoes, peeled and cut into 2.5cm/1in cubes 2 carrots, peeled and sliced into 7.5mm/⅜in thick rounds 50g/1¾oz butter 1 leek, trimmed, cleaned and thinly sliced 200g/7oz bacon pieces/diced bacon, larger pieces cut into cubes 50g/1¾oz plain flour 200ml/7fl oz apple juice 300ml/10½ml milk salt and black pepper 1 bunch fresh thyme, leaves picked 2 tbsp olive oil Method In a saucepan of boiling water, boil the potatoes for seven minutes, or until half cooked. Add the carrots and continue to boil for a further 7-8 minutes, or until both the carrots and potatoes are tender. Remove from the heat and drain.Meanwhile, heat a large saucepan over a medium heat. Add the butter and, once melted, gently fry the leek and bacon together for 7-8 minutes, or until the leeks are soft and the bacon golden-brown. Preheat the grill to hot.Sprinkle the flour into the pan with the bacon, stir and cook on the heat for one minute. Gradually add the apple juice and milk, stirring as you add until you have a smooth sauce. Bring to a simmer and simmer for two minutes.Add the cooked potatoes and carrots to the pan and mix well so that everything is coated in the sauce. Taste and season with salt and pepper to taste. Tip into a medium ovenproof baking dish (approximately 28x22cm/11x8½in in size). Sprinkle generously with fresh thyme leaves and a drizzle of olive oil. Place under the preheated grill for 10 minutes, or until golden and piping hot. In a saucepan of boiling water, boil the potatoes for seven minutes, or until half cooked. Add the carrots and continue to boil for a further 7-8 minutes, or until both the carrots and potatoes are tender. Remove from the heat and drain. In a saucepan of boiling water, boil the potatoes for seven minutes, or until half cooked. Add the carrots and continue to boil for a further 7-8 minutes, or until both the carrots and potatoes are tender. Remove from the heat and drain. Meanwhile, heat a large saucepan over a medium heat. Add the butter and, once melted, gently fry the leek and bacon together for 7-8 minutes, or until the leeks are soft and the bacon golden-brown. Meanwhile, heat a large saucepan over a medium heat. Add the butter and, once melted, gently fry the leek and bacon together for 7-8 minutes, or until the leeks are soft and the bacon golden-brown. Preheat the grill to hot. Preheat the grill to hot. Sprinkle the flour into the pan with the bacon, stir and cook on the heat for one minute. Gradually add the apple juice and milk, stirring as you add until you have a smooth sauce. Bring to a simmer and simmer for two minutes. Sprinkle the flour into the pan with the bacon, stir and cook on the heat for one minute. Gradually add the apple juice and milk, stirring as you add until you have a smooth sauce. Bring to a simmer and simmer for two minutes. Add the cooked potatoes and carrots to the pan and mix well so that everything is coated in the sauce. Taste and season with salt and pepper to taste. Add the cooked potatoes and carrots to the pan and mix well so that everything is coated in the sauce. Taste and season with salt and pepper to taste. Tip into a medium ovenproof baking dish (approximately 28x22cm/11x8½in in size). Sprinkle generously with fresh thyme leaves and a drizzle of olive oil. Place under the preheated grill for 10 minutes, or until golden and piping hot. Tip into a medium ovenproof baking dish (approximately 28x22cm/11x8½in in size). Sprinkle generously with fresh thyme leaves and a drizzle of olive oil. Place under the preheated grill for 10 minutes, or until golden and piping hot."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad15beb3bdbfd0cc00b76"
} | 0fc8e2d5d1082e870f8b122f520bf2708e3e82081b0493254aa335a520a343d1 | Winter celeriac gratin recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warming_winter_celeriac_55580_16x9.jpg This comforting yet luxurious gratin can be served as a main course or side-dish. Celeriac is often served raw in a mustardy sauce as celeriac rémoulade, and this dish uses the same flavour combination. Include the ham or not, as you prefer. You can also grate over Parmesan or Cheddar for extra flavour before it goes in the oven. 300g/10½oz potato (1 large baking potato), peeled or scrubbed and cut into 1cm/½in slices2 banana shallots, finely sliced3 tbsp finely chopped flatleaf parsley350g/12oz peeled celeriac (about ½ large one), finely sliced50–100g/1¾–3½oz air-cured ham, such as Parma or Serrano, thickly sliced (optional)1½ tbsp capers, rinsed well and drained300ml/10fl oz full-fat crème fraîche500ml/18fl oz full-fat milk1½ tbsp Dijon or grainy mustard1 garlic clove, finely choppedsea salt and freshly ground black pepper 300g/10½oz potato (1 large baking potato), peeled or scrubbed and cut into 1cm/½in slices 2 banana shallots, finely sliced 3 tbsp finely chopped flatleaf parsley 350g/12oz peeled celeriac (about ½ large one), finely sliced 50–100g/1¾–3½oz air-cured ham, such as Parma or Serrano, thickly sliced (optional) 1½ tbsp capers, rinsed well and drained 300ml/10fl oz full-fat crème fraîche 500ml/18fl oz full-fat milk 1½ tbsp Dijon or grainy mustard 1 garlic clove, finely chopped sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. In a large bowl, mix the potato, shallots, parsley, celeriac and ham, if using. Add the capers and season with pepper and a pinch of salt. Tip the mixture into an ovenproof dish (approximately 30cm/12in square and not too deep).Heat the crème fraîche and milk in a small pan. Stir in the mustard and garlic and season with half a teaspoon flaky sea salt and pepper. Bring to a gentle boil, then pour over the gratin. It won’t cover the vegetables – that’s fine.Bake for 1 hour 15 minutes, or until the vegetables are tender. Cover the top with foil if it is getting too brown. Leave to sit for 5 minutes before serving. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. In a large bowl, mix the potato, shallots, parsley, celeriac and ham, if using. Add the capers and season with pepper and a pinch of salt. Tip the mixture into an ovenproof dish (approximately 30cm/12in square and not too deep). In a large bowl, mix the potato, shallots, parsley, celeriac and ham, if using. Add the capers and season with pepper and a pinch of salt. Tip the mixture into an ovenproof dish (approximately 30cm/12in square and not too deep). Heat the crème fraîche and milk in a small pan. Stir in the mustard and garlic and season with half a teaspoon flaky sea salt and pepper. Bring to a gentle boil, then pour over the gratin. It won’t cover the vegetables – that’s fine. Heat the crème fraîche and milk in a small pan. Stir in the mustard and garlic and season with half a teaspoon flaky sea salt and pepper. Bring to a gentle boil, then pour over the gratin. It won’t cover the vegetables – that’s fine. Bake for 1 hour 15 minutes, or until the vegetables are tender. Cover the top with foil if it is getting too brown. Leave to sit for 5 minutes before serving. Bake for 1 hour 15 minutes, or until the vegetables are tender. Cover the top with foil if it is getting too brown. Leave to sit for 5 minutes before serving. Recipe tips If you can’t get celeriac you can replace it with more potato. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/warming_winter_celeriac_55580",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Winter celeriac gratin recipe",
"content": "An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warming_winter_celeriac_55580_16x9.jpg This comforting yet luxurious gratin can be served as a main course or side-dish. Celeriac is often served raw in a mustardy sauce as celeriac rémoulade, and this dish uses the same flavour combination. Include the ham or not, as you prefer. You can also grate over Parmesan or Cheddar for extra flavour before it goes in the oven. 300g/10½oz potato (1 large baking potato), peeled or scrubbed and cut into 1cm/½in slices2 banana shallots, finely sliced3 tbsp finely chopped flatleaf parsley350g/12oz peeled celeriac (about ½ large one), finely sliced50–100g/1¾–3½oz air-cured ham, such as Parma or Serrano, thickly sliced (optional)1½ tbsp capers, rinsed well and drained300ml/10fl oz full-fat crème fraîche500ml/18fl oz full-fat milk1½ tbsp Dijon or grainy mustard1 garlic clove, finely choppedsea salt and freshly ground black pepper 300g/10½oz potato (1 large baking potato), peeled or scrubbed and cut into 1cm/½in slices 2 banana shallots, finely sliced 3 tbsp finely chopped flatleaf parsley 350g/12oz peeled celeriac (about ½ large one), finely sliced 50–100g/1¾–3½oz air-cured ham, such as Parma or Serrano, thickly sliced (optional) 1½ tbsp capers, rinsed well and drained 300ml/10fl oz full-fat crème fraîche 500ml/18fl oz full-fat milk 1½ tbsp Dijon or grainy mustard 1 garlic clove, finely chopped sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. In a large bowl, mix the potato, shallots, parsley, celeriac and ham, if using. Add the capers and season with pepper and a pinch of salt. Tip the mixture into an ovenproof dish (approximately 30cm/12in square and not too deep).Heat the crème fraîche and milk in a small pan. Stir in the mustard and garlic and season with half a teaspoon flaky sea salt and pepper. Bring to a gentle boil, then pour over the gratin. It won’t cover the vegetables – that’s fine.Bake for 1 hour 15 minutes, or until the vegetables are tender. Cover the top with foil if it is getting too brown. Leave to sit for 5 minutes before serving. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. In a large bowl, mix the potato, shallots, parsley, celeriac and ham, if using. Add the capers and season with pepper and a pinch of salt. Tip the mixture into an ovenproof dish (approximately 30cm/12in square and not too deep). In a large bowl, mix the potato, shallots, parsley, celeriac and ham, if using. Add the capers and season with pepper and a pinch of salt. Tip the mixture into an ovenproof dish (approximately 30cm/12in square and not too deep). Heat the crème fraîche and milk in a small pan. Stir in the mustard and garlic and season with half a teaspoon flaky sea salt and pepper. Bring to a gentle boil, then pour over the gratin. It won’t cover the vegetables – that’s fine. Heat the crème fraîche and milk in a small pan. Stir in the mustard and garlic and season with half a teaspoon flaky sea salt and pepper. Bring to a gentle boil, then pour over the gratin. It won’t cover the vegetables – that’s fine. Bake for 1 hour 15 minutes, or until the vegetables are tender. Cover the top with foil if it is getting too brown. Leave to sit for 5 minutes before serving. Bake for 1 hour 15 minutes, or until the vegetables are tender. Cover the top with foil if it is getting too brown. Leave to sit for 5 minutes before serving. Recipe tips If you can’t get celeriac you can replace it with more potato."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad15ceb3bdbfd0cc00b77"
} | ccfc12e038cd65b6bcd5302df5576397f7412d8100f298227ac89ccec991f817 | Roast loin of pork with pear sauce recipe
An average of 0.0 out of 5 stars from 0 ratings Try this roast loin of pork with pear sauce for your next Sunday lunch, with crisp crackling, a rich gravy and a tasty twist on classic apple sauce. 1.5kg/3lb 5oz boneless pork loin, rolled, tied and scored 1 tbsp sunflower oil1 tbsp garlic salt1 tbsp onion salt2 soft pears, peeled, cored and cut into quarters1 onion, cut into quarters400ml/14fl oz dry cider 250ml/9fl oz vegetable stock2 tsp cornflour black pepper 1.5kg/3lb 5oz boneless pork loin, rolled, tied and scored 1 tbsp sunflower oil 1 tbsp garlic salt 1 tbsp onion salt 2 soft pears, peeled, cored and cut into quarters 1 onion, cut into quarters 400ml/14fl oz dry cider 250ml/9fl oz vegetable stock 2 tsp cornflour black pepper ½ tsp fennel seeds25g/1oz butter4 ripe pears, peeled, cored and chopped into chunks100ml/3½fl oz dry cider2 tbsp golden caster sugar ½ tsp fennel seeds 25g/1oz butter 4 ripe pears, peeled, cored and chopped into chunks 100ml/3½fl oz dry cider 2 tbsp golden caster sugar Method Preheat the oven to 220C/200C Fan/Gas 7. Dry the skin of the pork with kitchen paper. Drizzle with the oil, then rub the garlic and onion salts evenly over the meat, followed by a good grinding of black pepper. Place in a roasting tin and roast for 20 minutes.Reduce the oven temperature to 180C/160C Fan/Gas 4. Remove the pork to a board and add the pear and onion quarters to the roasting tin. Arrange the pork to sit on top. Pour in 150ml/5fl oz cider and roast for 1 hour 20 minutes, or until cooked through – the juices should run clear when a skewer is inserted into the centre (75C on a meat thermometer).If the skin has not crackled, turn the oven back to 220C/200C Fan/Gas 7 and roast for a further 15 minutes to crisp up the skin. Transfer the pork to a board and leave to rest for 10–15 minutes.To make the pear sauce, toast the fennel seeds in a dry pan for 1–2 minutes. Crush with a pestle and mortar. Melt the butter in a saucepan, add the pear chunks and cook for 6–8 minutes until softened. Add the cider and sugar and cook for 8–10 minutes, stirring occasionally, until caramelised. Crush to make a rough purée with a potato masher. Transfer to a serving dish.To make gravy, put the roasting tin with the pork juices over a low heat and use a potato masher to roughly crush the onion and pears to a pulp. Pour in the remaining cider and the vegetable stock, turn up the heat and allow to bubble and reduce for a few minutes, whisking constantly. Mix the cornflour with a tablespoon of cold water until smooth, add to the tin and cook for a few minutes to thicken, stirring frequently. Add any pork resting juices to the tin. Strain the gravy through a sieve into a saucepan and heat for 2–3 minutes. Season to taste. To serve, carve the pork and serve with the gravy and pear sauce. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Dry the skin of the pork with kitchen paper. Drizzle with the oil, then rub the garlic and onion salts evenly over the meat, followed by a good grinding of black pepper. Place in a roasting tin and roast for 20 minutes. Dry the skin of the pork with kitchen paper. Drizzle with the oil, then rub the garlic and onion salts evenly over the meat, followed by a good grinding of black pepper. Place in a roasting tin and roast for 20 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4. Remove the pork to a board and add the pear and onion quarters to the roasting tin. Arrange the pork to sit on top. Pour in 150ml/5fl oz cider and roast for 1 hour 20 minutes, or until cooked through – the juices should run clear when a skewer is inserted into the centre (75C on a meat thermometer). Reduce the oven temperature to 180C/160C Fan/Gas 4. Remove the pork to a board and add the pear and onion quarters to the roasting tin. Arrange the pork to sit on top. Pour in 150ml/5fl oz cider and roast for 1 hour 20 minutes, or until cooked through – the juices should run clear when a skewer is inserted into the centre (75C on a meat thermometer). If the skin has not crackled, turn the oven back to 220C/200C Fan/Gas 7 and roast for a further 15 minutes to crisp up the skin. Transfer the pork to a board and leave to rest for 10–15 minutes. If the skin has not crackled, turn the oven back to 220C/200C Fan/Gas 7 and roast for a further 15 minutes to crisp up the skin. Transfer the pork to a board and leave to rest for 10–15 minutes. To make the pear sauce, toast the fennel seeds in a dry pan for 1–2 minutes. Crush with a pestle and mortar. Melt the butter in a saucepan, add the pear chunks and cook for 6–8 minutes until softened. Add the cider and sugar and cook for 8–10 minutes, stirring occasionally, until caramelised. Crush to make a rough purée with a potato masher. Transfer to a serving dish. To make the pear sauce, toast the fennel seeds in a dry pan for 1–2 minutes. Crush with a pestle and mortar. Melt the butter in a saucepan, add the pear chunks and cook for 6–8 minutes until softened. Add the cider and sugar and cook for 8–10 minutes, stirring occasionally, until caramelised. Crush to make a rough purée with a potato masher. Transfer to a serving dish. To make gravy, put the roasting tin with the pork juices over a low heat and use a potato masher to roughly crush the onion and pears to a pulp. Pour in the remaining cider and the vegetable stock, turn up the heat and allow to bubble and reduce for a few minutes, whisking constantly. Mix the cornflour with a tablespoon of cold water until smooth, add to the tin and cook for a few minutes to thicken, stirring frequently. Add any pork resting juices to the tin. Strain the gravy through a sieve into a saucepan and heat for 2–3 minutes. Season to taste. To make gravy, put the roasting tin with the pork juices over a low heat and use a potato masher to roughly crush the onion and pears to a pulp. Pour in the remaining cider and the vegetable stock, turn up the heat and allow to bubble and reduce for a few minutes, whisking constantly. Mix the cornflour with a tablespoon of cold water until smooth, add to the tin and cook for a few minutes to thicken, stirring frequently. Add any pork resting juices to the tin. Strain the gravy through a sieve into a saucepan and heat for 2–3 minutes. Season to taste. To serve, carve the pork and serve with the gravy and pear sauce. To serve, carve the pork and serve with the gravy and pear sauce. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roast_loin_of_pork_with_36990",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roast loin of pork with pear sauce recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Try this roast loin of pork with pear sauce for your next Sunday lunch, with crisp crackling, a rich gravy and a tasty twist on classic apple sauce. 1.5kg/3lb 5oz boneless pork loin, rolled, tied and scored 1 tbsp sunflower oil1 tbsp garlic salt1 tbsp onion salt2 soft pears, peeled, cored and cut into quarters1 onion, cut into quarters400ml/14fl oz dry cider 250ml/9fl oz vegetable stock2 tsp cornflour black pepper 1.5kg/3lb 5oz boneless pork loin, rolled, tied and scored 1 tbsp sunflower oil 1 tbsp garlic salt 1 tbsp onion salt 2 soft pears, peeled, cored and cut into quarters 1 onion, cut into quarters 400ml/14fl oz dry cider 250ml/9fl oz vegetable stock 2 tsp cornflour black pepper ½ tsp fennel seeds25g/1oz butter4 ripe pears, peeled, cored and chopped into chunks100ml/3½fl oz dry cider2 tbsp golden caster sugar ½ tsp fennel seeds 25g/1oz butter 4 ripe pears, peeled, cored and chopped into chunks 100ml/3½fl oz dry cider 2 tbsp golden caster sugar Method Preheat the oven to 220C/200C Fan/Gas 7. Dry the skin of the pork with kitchen paper. Drizzle with the oil, then rub the garlic and onion salts evenly over the meat, followed by a good grinding of black pepper. Place in a roasting tin and roast for 20 minutes.Reduce the oven temperature to 180C/160C Fan/Gas 4. Remove the pork to a board and add the pear and onion quarters to the roasting tin. Arrange the pork to sit on top. Pour in 150ml/5fl oz cider and roast for 1 hour 20 minutes, or until cooked through – the juices should run clear when a skewer is inserted into the centre (75C on a meat thermometer).If the skin has not crackled, turn the oven back to 220C/200C Fan/Gas 7 and roast for a further 15 minutes to crisp up the skin. Transfer the pork to a board and leave to rest for 10–15 minutes.To make the pear sauce, toast the fennel seeds in a dry pan for 1–2 minutes. Crush with a pestle and mortar. Melt the butter in a saucepan, add the pear chunks and cook for 6–8 minutes until softened. Add the cider and sugar and cook for 8–10 minutes, stirring occasionally, until caramelised. Crush to make a rough purée with a potato masher. Transfer to a serving dish.To make gravy, put the roasting tin with the pork juices over a low heat and use a potato masher to roughly crush the onion and pears to a pulp. Pour in the remaining cider and the vegetable stock, turn up the heat and allow to bubble and reduce for a few minutes, whisking constantly. Mix the cornflour with a tablespoon of cold water until smooth, add to the tin and cook for a few minutes to thicken, stirring frequently. Add any pork resting juices to the tin. Strain the gravy through a sieve into a saucepan and heat for 2–3 minutes. Season to taste. To serve, carve the pork and serve with the gravy and pear sauce. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Dry the skin of the pork with kitchen paper. Drizzle with the oil, then rub the garlic and onion salts evenly over the meat, followed by a good grinding of black pepper. Place in a roasting tin and roast for 20 minutes. Dry the skin of the pork with kitchen paper. Drizzle with the oil, then rub the garlic and onion salts evenly over the meat, followed by a good grinding of black pepper. Place in a roasting tin and roast for 20 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4. Remove the pork to a board and add the pear and onion quarters to the roasting tin. Arrange the pork to sit on top. Pour in 150ml/5fl oz cider and roast for 1 hour 20 minutes, or until cooked through – the juices should run clear when a skewer is inserted into the centre (75C on a meat thermometer). Reduce the oven temperature to 180C/160C Fan/Gas 4. Remove the pork to a board and add the pear and onion quarters to the roasting tin. Arrange the pork to sit on top. Pour in 150ml/5fl oz cider and roast for 1 hour 20 minutes, or until cooked through – the juices should run clear when a skewer is inserted into the centre (75C on a meat thermometer). If the skin has not crackled, turn the oven back to 220C/200C Fan/Gas 7 and roast for a further 15 minutes to crisp up the skin. Transfer the pork to a board and leave to rest for 10–15 minutes. If the skin has not crackled, turn the oven back to 220C/200C Fan/Gas 7 and roast for a further 15 minutes to crisp up the skin. Transfer the pork to a board and leave to rest for 10–15 minutes. To make the pear sauce, toast the fennel seeds in a dry pan for 1–2 minutes. Crush with a pestle and mortar. Melt the butter in a saucepan, add the pear chunks and cook for 6–8 minutes until softened. Add the cider and sugar and cook for 8–10 minutes, stirring occasionally, until caramelised. Crush to make a rough purée with a potato masher. Transfer to a serving dish. To make the pear sauce, toast the fennel seeds in a dry pan for 1–2 minutes. Crush with a pestle and mortar. Melt the butter in a saucepan, add the pear chunks and cook for 6–8 minutes until softened. Add the cider and sugar and cook for 8–10 minutes, stirring occasionally, until caramelised. Crush to make a rough purée with a potato masher. Transfer to a serving dish. To make gravy, put the roasting tin with the pork juices over a low heat and use a potato masher to roughly crush the onion and pears to a pulp. Pour in the remaining cider and the vegetable stock, turn up the heat and allow to bubble and reduce for a few minutes, whisking constantly. Mix the cornflour with a tablespoon of cold water until smooth, add to the tin and cook for a few minutes to thicken, stirring frequently. Add any pork resting juices to the tin. Strain the gravy through a sieve into a saucepan and heat for 2–3 minutes. Season to taste. To make gravy, put the roasting tin with the pork juices over a low heat and use a potato masher to roughly crush the onion and pears to a pulp. Pour in the remaining cider and the vegetable stock, turn up the heat and allow to bubble and reduce for a few minutes, whisking constantly. Mix the cornflour with a tablespoon of cold water until smooth, add to the tin and cook for a few minutes to thicken, stirring frequently. Add any pork resting juices to the tin. Strain the gravy through a sieve into a saucepan and heat for 2–3 minutes. Season to taste. To serve, carve the pork and serve with the gravy and pear sauce. To serve, carve the pork and serve with the gravy and pear sauce."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad15ceb3bdbfd0cc00b78"
} | ed1c3aae19bbccf87686d91b0a1797cf8a81c004712cadd80aab2477ab97e726 | Roast fillet of beef with roasted garlic recipe
Roast fillet of beef with roasted garlic and mustard cream An average of 3.1 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_fillet_of_beef_45803_16x9.jpg A tender cut of beef is a little bit of luxury and this is the perfect main course to cook for a gathering of friends. 1kg/2.2lb middle-cut thick fillet of beefsalt and pepper2 tbsp olive oil 1kg/2.2lb middle-cut thick fillet of beef salt and pepper 2 tbsp olive oil 2 whole heads garlic150ml/¼ pint mayonnaise150ml/¼ pint full fat crème fraîche½ tsp sugar2 tbsp wholegrain mustard 2 whole heads garlic 150ml/¼ pint mayonnaise 150ml/¼ pint full fat crème fraîche ½ tsp sugar 2 tbsp wholegrain mustard Method Preheat the oven to 220C/425F/Gas 7 (fan 200C).Rub the fillet of beef with plenty of salt and pepper and the oil. Heat a large frying pan until very hot. Fry the fillet on all sides until browned. Transfer to a roasting tin. Place the fillet in the centre of the roasting tin, arrange the whole garlic bulbs around the fillet and drizzle with a little oil. Roast for 23 minutes for medium-rare (only 20 minutes if it is a long, thin piece).When the beef is cooked, remove from the oven, cover with aluminium foil and leave to rest for 15 minutes.Serve hot or you can leave it to cool, and then wrap in more foil and place in the fridge to cool completely. To make the sauce, cut the roasted garlic bulbs in half horizontally and squeeze the garlic paste from each single clove into a bowl. Add the mayonnaise, crème fraîche and sugar. Blend to a smooth purée using a blender or food processor. Stir in the wholegrain mustard. Chill until ready to serve alongside the beef. Carve the beef into thin slices just before serving. Preheat the oven to 220C/425F/Gas 7 (fan 200C). Preheat the oven to 220C/425F/Gas 7 (fan 200C). Rub the fillet of beef with plenty of salt and pepper and the oil. Rub the fillet of beef with plenty of salt and pepper and the oil. Heat a large frying pan until very hot. Fry the fillet on all sides until browned. Transfer to a roasting tin. Heat a large frying pan until very hot. Fry the fillet on all sides until browned. Transfer to a roasting tin. Place the fillet in the centre of the roasting tin, arrange the whole garlic bulbs around the fillet and drizzle with a little oil. Roast for 23 minutes for medium-rare (only 20 minutes if it is a long, thin piece). Place the fillet in the centre of the roasting tin, arrange the whole garlic bulbs around the fillet and drizzle with a little oil. Roast for 23 minutes for medium-rare (only 20 minutes if it is a long, thin piece). When the beef is cooked, remove from the oven, cover with aluminium foil and leave to rest for 15 minutes. When the beef is cooked, remove from the oven, cover with aluminium foil and leave to rest for 15 minutes. Serve hot or you can leave it to cool, and then wrap in more foil and place in the fridge to cool completely. Serve hot or you can leave it to cool, and then wrap in more foil and place in the fridge to cool completely. To make the sauce, cut the roasted garlic bulbs in half horizontally and squeeze the garlic paste from each single clove into a bowl. Add the mayonnaise, crème fraîche and sugar. To make the sauce, cut the roasted garlic bulbs in half horizontally and squeeze the garlic paste from each single clove into a bowl. Add the mayonnaise, crème fraîche and sugar. Blend to a smooth purée using a blender or food processor. Stir in the wholegrain mustard. Chill until ready to serve alongside the beef. Blend to a smooth purée using a blender or food processor. Stir in the wholegrain mustard. Chill until ready to serve alongside the beef. Carve the beef into thin slices just before serving. Carve the beef into thin slices just before serving. Recipe tips Both the beef and the sauce can be prepared up to two days in advance. If you want to get ahead, carve the cold beef an hour or two before serving then reassemble as a whole joint and wrap it tightly in cling film. Unwrap and arrange on a platter just before serving as the beef will lose its lovely pink colour if left exposed to the air for too long. It is important to ask for a middle-cut piece of fillet as you want the beef to be of even thickness the whole length so that it cooks evenly. If roasting from hot after pan-frying, roast in the oven for slightly less time – about 23 minutes. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roast_fillet_of_beef_45803",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roast fillet of beef with roasted garlic recipe",
"content": "Roast fillet of beef with roasted garlic and mustard cream An average of 3.1 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_fillet_of_beef_45803_16x9.jpg A tender cut of beef is a little bit of luxury and this is the perfect main course to cook for a gathering of friends. 1kg/2.2lb middle-cut thick fillet of beefsalt and pepper2 tbsp olive oil 1kg/2.2lb middle-cut thick fillet of beef salt and pepper 2 tbsp olive oil 2 whole heads garlic150ml/¼ pint mayonnaise150ml/¼ pint full fat crème fraîche½ tsp sugar2 tbsp wholegrain mustard 2 whole heads garlic 150ml/¼ pint mayonnaise 150ml/¼ pint full fat crème fraîche ½ tsp sugar 2 tbsp wholegrain mustard Method Preheat the oven to 220C/425F/Gas 7 (fan 200C).Rub the fillet of beef with plenty of salt and pepper and the oil. Heat a large frying pan until very hot. Fry the fillet on all sides until browned. Transfer to a roasting tin. Place the fillet in the centre of the roasting tin, arrange the whole garlic bulbs around the fillet and drizzle with a little oil. Roast for 23 minutes for medium-rare (only 20 minutes if it is a long, thin piece).When the beef is cooked, remove from the oven, cover with aluminium foil and leave to rest for 15 minutes.Serve hot or you can leave it to cool, and then wrap in more foil and place in the fridge to cool completely. To make the sauce, cut the roasted garlic bulbs in half horizontally and squeeze the garlic paste from each single clove into a bowl. Add the mayonnaise, crème fraîche and sugar. Blend to a smooth purée using a blender or food processor. Stir in the wholegrain mustard. Chill until ready to serve alongside the beef. Carve the beef into thin slices just before serving. Preheat the oven to 220C/425F/Gas 7 (fan 200C). Preheat the oven to 220C/425F/Gas 7 (fan 200C). Rub the fillet of beef with plenty of salt and pepper and the oil. Rub the fillet of beef with plenty of salt and pepper and the oil. Heat a large frying pan until very hot. Fry the fillet on all sides until browned. Transfer to a roasting tin. Heat a large frying pan until very hot. Fry the fillet on all sides until browned. Transfer to a roasting tin. Place the fillet in the centre of the roasting tin, arrange the whole garlic bulbs around the fillet and drizzle with a little oil. Roast for 23 minutes for medium-rare (only 20 minutes if it is a long, thin piece). Place the fillet in the centre of the roasting tin, arrange the whole garlic bulbs around the fillet and drizzle with a little oil. Roast for 23 minutes for medium-rare (only 20 minutes if it is a long, thin piece). When the beef is cooked, remove from the oven, cover with aluminium foil and leave to rest for 15 minutes. When the beef is cooked, remove from the oven, cover with aluminium foil and leave to rest for 15 minutes. Serve hot or you can leave it to cool, and then wrap in more foil and place in the fridge to cool completely. Serve hot or you can leave it to cool, and then wrap in more foil and place in the fridge to cool completely. To make the sauce, cut the roasted garlic bulbs in half horizontally and squeeze the garlic paste from each single clove into a bowl. Add the mayonnaise, crème fraîche and sugar. To make the sauce, cut the roasted garlic bulbs in half horizontally and squeeze the garlic paste from each single clove into a bowl. Add the mayonnaise, crème fraîche and sugar. Blend to a smooth purée using a blender or food processor. Stir in the wholegrain mustard. Chill until ready to serve alongside the beef. Blend to a smooth purée using a blender or food processor. Stir in the wholegrain mustard. Chill until ready to serve alongside the beef. Carve the beef into thin slices just before serving. Carve the beef into thin slices just before serving. Recipe tips Both the beef and the sauce can be prepared up to two days in advance. If you want to get ahead, carve the cold beef an hour or two before serving then reassemble as a whole joint and wrap it tightly in cling film. Unwrap and arrange on a platter just before serving as the beef will lose its lovely pink colour if left exposed to the air for too long. It is important to ask for a middle-cut piece of fillet as you want the beef to be of even thickness the whole length so that it cooks evenly. If roasting from hot after pan-frying, roast in the oven for slightly less time – about 23 minutes."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad15deb3bdbfd0cc00b79"
} | 1d9cc1726422b7bd99c2b80c1e4514c57c018d9c76dda5d5d9c33ffa880b28bf | Chorizo risotto with seared squid recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_and_chorizo_45104_16x9.jpg James Martin breaks all the rules with his chorizo risotto recipe, adding in seared squid and nutty cauliflower. It's quick and easy while still looking pretty posh. 200g/7oz chorizo, finely diced50g/2oz butter2 tbsp olive oil1 onion, finely chopped1 garlic clove, finely chopped250g/9oz Arborio rice, or other Italian risotto rice150ml/5fl oz dry white wine1 litre/1¾ pint chicken stock1 cauliflower head, cut into small florets25g/1oz parmesan cheese, grated (or alternative vegetarian hard cheese)3 medium squid, cleaned, cut into triangles½ lemon, juice onlychopped parsley, to garnish 200g/7oz chorizo, finely diced 50g/2oz butter 2 tbsp olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 250g/9oz Arborio rice, or other Italian risotto rice 150ml/5fl oz dry white wine 1 litre/1¾ pint chicken stock 1 cauliflower head, cut into small florets 25g/1oz parmesan cheese, grated (or alternative vegetarian hard cheese) 3 medium squid, cleaned, cut into triangles ½ lemon, juice only chopped parsley, to garnish Method Heat a frying pan until hot and dry fry the chorizo over a medium heat until the oils are released and the chorizo is just crisp. Add half the butter, the olive oil, onion and garlic and fry for 2–3 minutes, or until softened.Stir in the risotto rice until well coated in the pan juices and cook for 1–2 minutes, or until the rice grains start to turn translucent. Add the wine and cook for 3–4 minutes, or until nearly all of the liquid has evaporated. Add a ladleful of the chicken stock to the pan and stir well. Cook for 1–2 minutes, or until nearly all of the stock has been absorbed, then add another ladleful of the stock. Repeat the process until the rice is cooked but still al dente. Add the cauliflower during the last five minutes of cooking. Stir in the parmesan and season, to taste, with salt and black pepper.Heat another frying pan until hot, add the remaining butter and the squid and cook over a high heat for 1–2 minutes until golden brown and just cooked. Season with salt and black pepper and finish with a squeeze of lemon.To serve, spoon the risotto into serving bowls, top with the squid and chopped parsley. Heat a frying pan until hot and dry fry the chorizo over a medium heat until the oils are released and the chorizo is just crisp. Add half the butter, the olive oil, onion and garlic and fry for 2–3 minutes, or until softened. Heat a frying pan until hot and dry fry the chorizo over a medium heat until the oils are released and the chorizo is just crisp. Add half the butter, the olive oil, onion and garlic and fry for 2–3 minutes, or until softened. Stir in the risotto rice until well coated in the pan juices and cook for 1–2 minutes, or until the rice grains start to turn translucent. Add the wine and cook for 3–4 minutes, or until nearly all of the liquid has evaporated. Stir in the risotto rice until well coated in the pan juices and cook for 1–2 minutes, or until the rice grains start to turn translucent. Add the wine and cook for 3–4 minutes, or until nearly all of the liquid has evaporated. Add a ladleful of the chicken stock to the pan and stir well. Cook for 1–2 minutes, or until nearly all of the stock has been absorbed, then add another ladleful of the stock. Repeat the process until the rice is cooked but still al dente. Add the cauliflower during the last five minutes of cooking. Stir in the parmesan and season, to taste, with salt and black pepper. Add a ladleful of the chicken stock to the pan and stir well. Cook for 1–2 minutes, or until nearly all of the stock has been absorbed, then add another ladleful of the stock. Repeat the process until the rice is cooked but still al dente. Add the cauliflower during the last five minutes of cooking. Stir in the parmesan and season, to taste, with salt and black pepper. Heat another frying pan until hot, add the remaining butter and the squid and cook over a high heat for 1–2 minutes until golden brown and just cooked. Season with salt and black pepper and finish with a squeeze of lemon. Heat another frying pan until hot, add the remaining butter and the squid and cook over a high heat for 1–2 minutes until golden brown and just cooked. Season with salt and black pepper and finish with a squeeze of lemon. To serve, spoon the risotto into serving bowls, top with the squid and chopped parsley. To serve, spoon the risotto into serving bowls, top with the squid and chopped parsley. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cauliflower_and_chorizo_45104",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chorizo risotto with seared squid recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_and_chorizo_45104_16x9.jpg James Martin breaks all the rules with his chorizo risotto recipe, adding in seared squid and nutty cauliflower. It's quick and easy while still looking pretty posh. 200g/7oz chorizo, finely diced50g/2oz butter2 tbsp olive oil1 onion, finely chopped1 garlic clove, finely chopped250g/9oz Arborio rice, or other Italian risotto rice150ml/5fl oz dry white wine1 litre/1¾ pint chicken stock1 cauliflower head, cut into small florets25g/1oz parmesan cheese, grated (or alternative vegetarian hard cheese)3 medium squid, cleaned, cut into triangles½ lemon, juice onlychopped parsley, to garnish 200g/7oz chorizo, finely diced 50g/2oz butter 2 tbsp olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 250g/9oz Arborio rice, or other Italian risotto rice 150ml/5fl oz dry white wine 1 litre/1¾ pint chicken stock 1 cauliflower head, cut into small florets 25g/1oz parmesan cheese, grated (or alternative vegetarian hard cheese) 3 medium squid, cleaned, cut into triangles ½ lemon, juice only chopped parsley, to garnish Method Heat a frying pan until hot and dry fry the chorizo over a medium heat until the oils are released and the chorizo is just crisp. Add half the butter, the olive oil, onion and garlic and fry for 2–3 minutes, or until softened.Stir in the risotto rice until well coated in the pan juices and cook for 1–2 minutes, or until the rice grains start to turn translucent. Add the wine and cook for 3–4 minutes, or until nearly all of the liquid has evaporated. Add a ladleful of the chicken stock to the pan and stir well. Cook for 1–2 minutes, or until nearly all of the stock has been absorbed, then add another ladleful of the stock. Repeat the process until the rice is cooked but still al dente. Add the cauliflower during the last five minutes of cooking. Stir in the parmesan and season, to taste, with salt and black pepper.Heat another frying pan until hot, add the remaining butter and the squid and cook over a high heat for 1–2 minutes until golden brown and just cooked. Season with salt and black pepper and finish with a squeeze of lemon.To serve, spoon the risotto into serving bowls, top with the squid and chopped parsley. Heat a frying pan until hot and dry fry the chorizo over a medium heat until the oils are released and the chorizo is just crisp. Add half the butter, the olive oil, onion and garlic and fry for 2–3 minutes, or until softened. Heat a frying pan until hot and dry fry the chorizo over a medium heat until the oils are released and the chorizo is just crisp. Add half the butter, the olive oil, onion and garlic and fry for 2–3 minutes, or until softened. Stir in the risotto rice until well coated in the pan juices and cook for 1–2 minutes, or until the rice grains start to turn translucent. Add the wine and cook for 3–4 minutes, or until nearly all of the liquid has evaporated. Stir in the risotto rice until well coated in the pan juices and cook for 1–2 minutes, or until the rice grains start to turn translucent. Add the wine and cook for 3–4 minutes, or until nearly all of the liquid has evaporated. Add a ladleful of the chicken stock to the pan and stir well. Cook for 1–2 minutes, or until nearly all of the stock has been absorbed, then add another ladleful of the stock. Repeat the process until the rice is cooked but still al dente. Add the cauliflower during the last five minutes of cooking. Stir in the parmesan and season, to taste, with salt and black pepper. Add a ladleful of the chicken stock to the pan and stir well. Cook for 1–2 minutes, or until nearly all of the stock has been absorbed, then add another ladleful of the stock. Repeat the process until the rice is cooked but still al dente. Add the cauliflower during the last five minutes of cooking. Stir in the parmesan and season, to taste, with salt and black pepper. Heat another frying pan until hot, add the remaining butter and the squid and cook over a high heat for 1–2 minutes until golden brown and just cooked. Season with salt and black pepper and finish with a squeeze of lemon. Heat another frying pan until hot, add the remaining butter and the squid and cook over a high heat for 1–2 minutes until golden brown and just cooked. Season with salt and black pepper and finish with a squeeze of lemon. To serve, spoon the risotto into serving bowls, top with the squid and chopped parsley. To serve, spoon the risotto into serving bowls, top with the squid and chopped parsley."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad15deb3bdbfd0cc00b7a"
} | 3fcc6dfed4f4c336ea33f789b4e39ff87518f2a7e0e3ef35672d6fb47a1b7691 | Sichuan orange beef recipe
An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sichuanorangebeef_89287_16x9.jpg This spicy beef recipe is low in calories, but full of flavour. Serve with rice if you're feeling hungry. 1 tbsp Shaoxing rice wine or dry sherry2 tbsp light soy sauce2 tbsp clear honey4 tbsp orange juicepinch ground white pepper2 beef fillet steaks 1 tbsp groundnut oil100g/3½oz fresh shiitake mushrooms, sliced 1 tbsp Shaoxing rice wine or dry sherry 2 tbsp light soy sauce 2 tbsp clear honey 4 tbsp orange juice pinch ground white pepper 2 beef fillet steaks 1 tbsp groundnut oil 100g/3½oz fresh shiitake mushrooms, sliced mixed salad leaves1 orange, peeled and segmented1 spring onion, finely sliced (optional) mixed salad leaves 1 orange, peeled and segmented 1 spring onion, finely sliced (optional) Method For the marinade, place the rice wine, soy sauce, honey, orange juice and ground white pepper into a large bowl and whisk well to combine. Add the beef steaks, cover the bowl with cling film and leave to marinate for 10-15 minutes in the fridge.Heat a wok until smoking and add the groundnut oil, then add the steaks, reserving the marinade. Fry for 1-2 minutes on each side for rare, 2-3 minutes for medium, or longer for well-done. Transfer the steaks onto two serving plates, cover with foil and leave to rest for five minutes.Pour the reserved marinade into the wok and cook over a high heat for 30 seconds, or until the sauce is sticky. Add the shiitake mushrooms to the wok and cook for 3-4 minutes, or until the mushrooms are softened. Add a splash of water to help create some steam to cook the mushrooms.To serve, remove the foil from the plates and spoon the mushrooms alongside the steaks. Garnish with the orange segments and spring onion, if using, and serve with mixed salad leaves. For the marinade, place the rice wine, soy sauce, honey, orange juice and ground white pepper into a large bowl and whisk well to combine. Add the beef steaks, cover the bowl with cling film and leave to marinate for 10-15 minutes in the fridge. For the marinade, place the rice wine, soy sauce, honey, orange juice and ground white pepper into a large bowl and whisk well to combine. Add the beef steaks, cover the bowl with cling film and leave to marinate for 10-15 minutes in the fridge. Heat a wok until smoking and add the groundnut oil, then add the steaks, reserving the marinade. Fry for 1-2 minutes on each side for rare, 2-3 minutes for medium, or longer for well-done. Transfer the steaks onto two serving plates, cover with foil and leave to rest for five minutes. Heat a wok until smoking and add the groundnut oil, then add the steaks, reserving the marinade. Fry for 1-2 minutes on each side for rare, 2-3 minutes for medium, or longer for well-done. Transfer the steaks onto two serving plates, cover with foil and leave to rest for five minutes. Pour the reserved marinade into the wok and cook over a high heat for 30 seconds, or until the sauce is sticky. Pour the reserved marinade into the wok and cook over a high heat for 30 seconds, or until the sauce is sticky. Add the shiitake mushrooms to the wok and cook for 3-4 minutes, or until the mushrooms are softened. Add a splash of water to help create some steam to cook the mushrooms. Add the shiitake mushrooms to the wok and cook for 3-4 minutes, or until the mushrooms are softened. Add a splash of water to help create some steam to cook the mushrooms. To serve, remove the foil from the plates and spoon the mushrooms alongside the steaks. Garnish with the orange segments and spring onion, if using, and serve with mixed salad leaves. To serve, remove the foil from the plates and spoon the mushrooms alongside the steaks. Garnish with the orange segments and spring onion, if using, and serve with mixed salad leaves. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sichuanorangebeef_89287",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sichuan orange beef recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sichuanorangebeef_89287_16x9.jpg This spicy beef recipe is low in calories, but full of flavour. Serve with rice if you're feeling hungry. 1 tbsp Shaoxing rice wine or dry sherry2 tbsp light soy sauce2 tbsp clear honey4 tbsp orange juicepinch ground white pepper2 beef fillet steaks 1 tbsp groundnut oil100g/3½oz fresh shiitake mushrooms, sliced 1 tbsp Shaoxing rice wine or dry sherry 2 tbsp light soy sauce 2 tbsp clear honey 4 tbsp orange juice pinch ground white pepper 2 beef fillet steaks 1 tbsp groundnut oil 100g/3½oz fresh shiitake mushrooms, sliced mixed salad leaves1 orange, peeled and segmented1 spring onion, finely sliced (optional) mixed salad leaves 1 orange, peeled and segmented 1 spring onion, finely sliced (optional) Method For the marinade, place the rice wine, soy sauce, honey, orange juice and ground white pepper into a large bowl and whisk well to combine. Add the beef steaks, cover the bowl with cling film and leave to marinate for 10-15 minutes in the fridge.Heat a wok until smoking and add the groundnut oil, then add the steaks, reserving the marinade. Fry for 1-2 minutes on each side for rare, 2-3 minutes for medium, or longer for well-done. Transfer the steaks onto two serving plates, cover with foil and leave to rest for five minutes.Pour the reserved marinade into the wok and cook over a high heat for 30 seconds, or until the sauce is sticky. Add the shiitake mushrooms to the wok and cook for 3-4 minutes, or until the mushrooms are softened. Add a splash of water to help create some steam to cook the mushrooms.To serve, remove the foil from the plates and spoon the mushrooms alongside the steaks. Garnish with the orange segments and spring onion, if using, and serve with mixed salad leaves. For the marinade, place the rice wine, soy sauce, honey, orange juice and ground white pepper into a large bowl and whisk well to combine. Add the beef steaks, cover the bowl with cling film and leave to marinate for 10-15 minutes in the fridge. For the marinade, place the rice wine, soy sauce, honey, orange juice and ground white pepper into a large bowl and whisk well to combine. Add the beef steaks, cover the bowl with cling film and leave to marinate for 10-15 minutes in the fridge. Heat a wok until smoking and add the groundnut oil, then add the steaks, reserving the marinade. Fry for 1-2 minutes on each side for rare, 2-3 minutes for medium, or longer for well-done. Transfer the steaks onto two serving plates, cover with foil and leave to rest for five minutes. Heat a wok until smoking and add the groundnut oil, then add the steaks, reserving the marinade. Fry for 1-2 minutes on each side for rare, 2-3 minutes for medium, or longer for well-done. Transfer the steaks onto two serving plates, cover with foil and leave to rest for five minutes. Pour the reserved marinade into the wok and cook over a high heat for 30 seconds, or until the sauce is sticky. Pour the reserved marinade into the wok and cook over a high heat for 30 seconds, or until the sauce is sticky. Add the shiitake mushrooms to the wok and cook for 3-4 minutes, or until the mushrooms are softened. Add a splash of water to help create some steam to cook the mushrooms. Add the shiitake mushrooms to the wok and cook for 3-4 minutes, or until the mushrooms are softened. Add a splash of water to help create some steam to cook the mushrooms. To serve, remove the foil from the plates and spoon the mushrooms alongside the steaks. Garnish with the orange segments and spring onion, if using, and serve with mixed salad leaves. To serve, remove the foil from the plates and spoon the mushrooms alongside the steaks. Garnish with the orange segments and spring onion, if using, and serve with mixed salad leaves."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad15deb3bdbfd0cc00b7b"
} | 2fcae09ed57c25193990894bf7431a3fb22e404e5c0b23fdb03c4ac5a01174a4 | Turnip and caper gratin with hazelnut crumb recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turnip_and_caper_gratin_98992_16x9.jpg Tender turnips keep this gratin light, while panko breadcrumbs add great crunch, and capers and Parmesan add a flavour boost of savoury deliciousness. butter, for greasing 4 turnips, peeled 400g/14oz floury potatoes (such as Maris Piper), peeled 2 round shallots300ml/½pt double cream 300ml/½pt vegetable stock 2 garlic cloves, crushed 10 sage leaves, roughly chopped 75g/2½oz finely grated Parmesan¼ whole nutmeg, grated, or ¼ tsp ground nutmeg2 tbsp baby capers, drained salt and freshly ground black pepperwilted greens, such as kale or chard, to serve butter, for greasing 4 turnips, peeled 400g/14oz floury potatoes (such as Maris Piper), peeled 2 round shallots 300ml/½pt double cream 300ml/½pt vegetable stock 2 garlic cloves, crushed 10 sage leaves, roughly chopped 75g/2½oz finely grated Parmesan ¼ whole nutmeg, grated, or ¼ tsp ground nutmeg 2 tbsp baby capers, drained salt and freshly ground black pepper wilted greens, such as kale or chard, to serve 50g/1¾oz panko breadcrumbs 25g/1oz hazelnuts, roughly chopped 2 tbsp neutral oil, such as light olive oil 50g/1¾oz panko breadcrumbs 25g/1oz hazelnuts, roughly chopped 2 tbsp neutral oil, such as light olive oil Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20x30cm/8x12in roasting tin with butter. Use a mandoline or food processor attachment to slice the turnips, potatoes and shallots into 2mm slices, then transfer to a large mixing bowl. Heat the cream, stock, garlic and sage in a saucepan until steaming, then season generously with salt and pepper. Remove from the heat and stir in 50g/1¾oz Parmesan and the nutmeg. Pour the liquid over the vegetables, and add the baby capers to the bowl. Stir to combine. Layer the creamy vegetables into the roasting tin and pour over any remaining liquid from the bowl. Cover tightly with kitchen foil. Cook in the oven on the middle shelf for 15 minutes, then use a fish slice or spatula to press down on the vegetables (this releases the starch in the potatoes and helps the cream thicken). Return to the oven to cook without the kitchen foil for another 25 minutes, pressing down twice on the vegetables during this time. Meanwhile, mix the breadcrumbs, hazelnuts, remaining Parmesan and oil together in a small bowl. Sprinkle over the gratin and return to the oven to cook for another 25–30 minutes until the vegetables are completely tender and the hazelnut topping is crispy and golden. Serve warm alongside wilted greens. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20x30cm/8x12in roasting tin with butter. Use a mandoline or food processor attachment to slice the turnips, potatoes and shallots into 2mm slices, then transfer to a large mixing bowl. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20x30cm/8x12in roasting tin with butter. Use a mandoline or food processor attachment to slice the turnips, potatoes and shallots into 2mm slices, then transfer to a large mixing bowl. Heat the cream, stock, garlic and sage in a saucepan until steaming, then season generously with salt and pepper. Remove from the heat and stir in 50g/1¾oz Parmesan and the nutmeg. Pour the liquid over the vegetables, and add the baby capers to the bowl. Stir to combine. Heat the cream, stock, garlic and sage in a saucepan until steaming, then season generously with salt and pepper. Remove from the heat and stir in 50g/1¾oz Parmesan and the nutmeg. Pour the liquid over the vegetables, and add the baby capers to the bowl. Stir to combine. Layer the creamy vegetables into the roasting tin and pour over any remaining liquid from the bowl. Cover tightly with kitchen foil. Cook in the oven on the middle shelf for 15 minutes, then use a fish slice or spatula to press down on the vegetables (this releases the starch in the potatoes and helps the cream thicken). Return to the oven to cook without the kitchen foil for another 25 minutes, pressing down twice on the vegetables during this time. Layer the creamy vegetables into the roasting tin and pour over any remaining liquid from the bowl. Cover tightly with kitchen foil. Cook in the oven on the middle shelf for 15 minutes, then use a fish slice or spatula to press down on the vegetables (this releases the starch in the potatoes and helps the cream thicken). Return to the oven to cook without the kitchen foil for another 25 minutes, pressing down twice on the vegetables during this time. Meanwhile, mix the breadcrumbs, hazelnuts, remaining Parmesan and oil together in a small bowl. Sprinkle over the gratin and return to the oven to cook for another 25–30 minutes until the vegetables are completely tender and the hazelnut topping is crispy and golden. Meanwhile, mix the breadcrumbs, hazelnuts, remaining Parmesan and oil together in a small bowl. Sprinkle over the gratin and return to the oven to cook for another 25–30 minutes until the vegetables are completely tender and the hazelnut topping is crispy and golden. Serve warm alongside wilted greens. Serve warm alongside wilted greens. Recipe tips Any leftovers can be kept covered in the fridge for up to three days and gently reheated in the oven. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/turnip_and_caper_gratin_98992",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Turnip and caper gratin with hazelnut crumb recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turnip_and_caper_gratin_98992_16x9.jpg Tender turnips keep this gratin light, while panko breadcrumbs add great crunch, and capers and Parmesan add a flavour boost of savoury deliciousness. butter, for greasing 4 turnips, peeled 400g/14oz floury potatoes (such as Maris Piper), peeled 2 round shallots300ml/½pt double cream 300ml/½pt vegetable stock 2 garlic cloves, crushed 10 sage leaves, roughly chopped 75g/2½oz finely grated Parmesan¼ whole nutmeg, grated, or ¼ tsp ground nutmeg2 tbsp baby capers, drained salt and freshly ground black pepperwilted greens, such as kale or chard, to serve butter, for greasing 4 turnips, peeled 400g/14oz floury potatoes (such as Maris Piper), peeled 2 round shallots 300ml/½pt double cream 300ml/½pt vegetable stock 2 garlic cloves, crushed 10 sage leaves, roughly chopped 75g/2½oz finely grated Parmesan ¼ whole nutmeg, grated, or ¼ tsp ground nutmeg 2 tbsp baby capers, drained salt and freshly ground black pepper wilted greens, such as kale or chard, to serve 50g/1¾oz panko breadcrumbs 25g/1oz hazelnuts, roughly chopped 2 tbsp neutral oil, such as light olive oil 50g/1¾oz panko breadcrumbs 25g/1oz hazelnuts, roughly chopped 2 tbsp neutral oil, such as light olive oil Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20x30cm/8x12in roasting tin with butter. Use a mandoline or food processor attachment to slice the turnips, potatoes and shallots into 2mm slices, then transfer to a large mixing bowl. Heat the cream, stock, garlic and sage in a saucepan until steaming, then season generously with salt and pepper. Remove from the heat and stir in 50g/1¾oz Parmesan and the nutmeg. Pour the liquid over the vegetables, and add the baby capers to the bowl. Stir to combine. Layer the creamy vegetables into the roasting tin and pour over any remaining liquid from the bowl. Cover tightly with kitchen foil. Cook in the oven on the middle shelf for 15 minutes, then use a fish slice or spatula to press down on the vegetables (this releases the starch in the potatoes and helps the cream thicken). Return to the oven to cook without the kitchen foil for another 25 minutes, pressing down twice on the vegetables during this time. Meanwhile, mix the breadcrumbs, hazelnuts, remaining Parmesan and oil together in a small bowl. Sprinkle over the gratin and return to the oven to cook for another 25–30 minutes until the vegetables are completely tender and the hazelnut topping is crispy and golden. Serve warm alongside wilted greens. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20x30cm/8x12in roasting tin with butter. Use a mandoline or food processor attachment to slice the turnips, potatoes and shallots into 2mm slices, then transfer to a large mixing bowl. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20x30cm/8x12in roasting tin with butter. Use a mandoline or food processor attachment to slice the turnips, potatoes and shallots into 2mm slices, then transfer to a large mixing bowl. Heat the cream, stock, garlic and sage in a saucepan until steaming, then season generously with salt and pepper. Remove from the heat and stir in 50g/1¾oz Parmesan and the nutmeg. Pour the liquid over the vegetables, and add the baby capers to the bowl. Stir to combine. Heat the cream, stock, garlic and sage in a saucepan until steaming, then season generously with salt and pepper. Remove from the heat and stir in 50g/1¾oz Parmesan and the nutmeg. Pour the liquid over the vegetables, and add the baby capers to the bowl. Stir to combine. Layer the creamy vegetables into the roasting tin and pour over any remaining liquid from the bowl. Cover tightly with kitchen foil. Cook in the oven on the middle shelf for 15 minutes, then use a fish slice or spatula to press down on the vegetables (this releases the starch in the potatoes and helps the cream thicken). Return to the oven to cook without the kitchen foil for another 25 minutes, pressing down twice on the vegetables during this time. Layer the creamy vegetables into the roasting tin and pour over any remaining liquid from the bowl. Cover tightly with kitchen foil. Cook in the oven on the middle shelf for 15 minutes, then use a fish slice or spatula to press down on the vegetables (this releases the starch in the potatoes and helps the cream thicken). Return to the oven to cook without the kitchen foil for another 25 minutes, pressing down twice on the vegetables during this time. Meanwhile, mix the breadcrumbs, hazelnuts, remaining Parmesan and oil together in a small bowl. Sprinkle over the gratin and return to the oven to cook for another 25–30 minutes until the vegetables are completely tender and the hazelnut topping is crispy and golden. Meanwhile, mix the breadcrumbs, hazelnuts, remaining Parmesan and oil together in a small bowl. Sprinkle over the gratin and return to the oven to cook for another 25–30 minutes until the vegetables are completely tender and the hazelnut topping is crispy and golden. Serve warm alongside wilted greens. Serve warm alongside wilted greens. Recipe tips Any leftovers can be kept covered in the fridge for up to three days and gently reheated in the oven."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad15deb3bdbfd0cc00b7c"
} | b17130b1c37b14152db54dd394a918d74d5b3c542727977913f9eac7d8b96635 | Pineapple and chilli marinated lamb ribs recipe
An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pineapple_and_chilli_46174_16x9.jpg Pineapple has ‘magical’ enzymes that help to tenderise meat, in this case sweet-and-spicy pineapple and chilli marinated lamb ribs. Served with paprika sweetcorn riblets, it’s fun, messy finger food. 227g tin pineapple in juice1 tsp salt 1 tbsp white vinegar 6 green chillies, roughly chopped 4 garlic cloves, peeledlarge handful fresh coriander 1kg/2lb 4oz lamb ribs 1 tbsp vegetable oil, for roasting 227g tin pineapple in juice 1 tsp salt 1 tbsp white vinegar 6 green chillies, roughly chopped 4 garlic cloves, peeled large handful fresh coriander 1kg/2lb 4oz lamb ribs 1 tbsp vegetable oil, for roasting 4 large corn on the cob 2 tbsp vegetable oil, for roasting large pinch salt 2 tbsp paprika 4 large corn on the cob 2 tbsp vegetable oil, for roasting large pinch salt 2 tbsp paprika Method Put the pineapple (including any juice), salt, vinegar, chillies, garlic and coriander in a food processor and blend until smooth. Put the lamb ribs in a dish, pour over the marinade and leave in the fridge overnight. Remove the ribs from the marinade, reserving the marinade. Preheat the oven to 190C/180C Fan/Gas 5. Pour a little oil into a roasting tin, add the ribs and cover the tin with foil. To make the corn riblets, use a large sharp knife to cut the cobs in half so you have eight short pieces. Holding each piece vertically, with the cut end on a chopping board, cut down through the centre. Lay the two halves on the board, flat side down, and cut lengthways into quarters. Repeat with the remaining corn. Put the strips of corn in another roasting tin, drizzle over the oil, sprinkle with the salt and paprika and massage into the corn, then cover with foil. Put both tins into the oven, with the lamb on the shelf above the corn. Meanwhile, add a little oil to a frying pan over a low heat, pour in the reserved marinade and cook until the marinade is thick. After 30 minutes, remove the foil from both roasting tins. Pour the thickened sauce over the lamb ribs and turn the corn riblets. Pop back into the oven for 20 minutes. Serve hot. Put the pineapple (including any juice), salt, vinegar, chillies, garlic and coriander in a food processor and blend until smooth. Put the lamb ribs in a dish, pour over the marinade and leave in the fridge overnight. Put the pineapple (including any juice), salt, vinegar, chillies, garlic and coriander in a food processor and blend until smooth. Put the lamb ribs in a dish, pour over the marinade and leave in the fridge overnight. Remove the ribs from the marinade, reserving the marinade. Preheat the oven to 190C/180C Fan/Gas 5. Pour a little oil into a roasting tin, add the ribs and cover the tin with foil. Remove the ribs from the marinade, reserving the marinade. Preheat the oven to 190C/180C Fan/Gas 5. Pour a little oil into a roasting tin, add the ribs and cover the tin with foil. To make the corn riblets, use a large sharp knife to cut the cobs in half so you have eight short pieces. Holding each piece vertically, with the cut end on a chopping board, cut down through the centre. Lay the two halves on the board, flat side down, and cut lengthways into quarters. Repeat with the remaining corn. Put the strips of corn in another roasting tin, drizzle over the oil, sprinkle with the salt and paprika and massage into the corn, then cover with foil. Put both tins into the oven, with the lamb on the shelf above the corn. To make the corn riblets, use a large sharp knife to cut the cobs in half so you have eight short pieces. Holding each piece vertically, with the cut end on a chopping board, cut down through the centre. Lay the two halves on the board, flat side down, and cut lengthways into quarters. Repeat with the remaining corn. Put the strips of corn in another roasting tin, drizzle over the oil, sprinkle with the salt and paprika and massage into the corn, then cover with foil. Put both tins into the oven, with the lamb on the shelf above the corn. Meanwhile, add a little oil to a frying pan over a low heat, pour in the reserved marinade and cook until the marinade is thick. Meanwhile, add a little oil to a frying pan over a low heat, pour in the reserved marinade and cook until the marinade is thick. After 30 minutes, remove the foil from both roasting tins. Pour the thickened sauce over the lamb ribs and turn the corn riblets. Pop back into the oven for 20 minutes. Serve hot. After 30 minutes, remove the foil from both roasting tins. Pour the thickened sauce over the lamb ribs and turn the corn riblets. Pop back into the oven for 20 minutes. Serve hot. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pineapple_and_chilli_46174",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pineapple and chilli marinated lamb ribs recipe",
"content": "An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pineapple_and_chilli_46174_16x9.jpg Pineapple has ‘magical’ enzymes that help to tenderise meat, in this case sweet-and-spicy pineapple and chilli marinated lamb ribs. Served with paprika sweetcorn riblets, it’s fun, messy finger food. 227g tin pineapple in juice1 tsp salt 1 tbsp white vinegar 6 green chillies, roughly chopped 4 garlic cloves, peeledlarge handful fresh coriander 1kg/2lb 4oz lamb ribs 1 tbsp vegetable oil, for roasting 227g tin pineapple in juice 1 tsp salt 1 tbsp white vinegar 6 green chillies, roughly chopped 4 garlic cloves, peeled large handful fresh coriander 1kg/2lb 4oz lamb ribs 1 tbsp vegetable oil, for roasting 4 large corn on the cob 2 tbsp vegetable oil, for roasting large pinch salt 2 tbsp paprika 4 large corn on the cob 2 tbsp vegetable oil, for roasting large pinch salt 2 tbsp paprika Method Put the pineapple (including any juice), salt, vinegar, chillies, garlic and coriander in a food processor and blend until smooth. Put the lamb ribs in a dish, pour over the marinade and leave in the fridge overnight. Remove the ribs from the marinade, reserving the marinade. Preheat the oven to 190C/180C Fan/Gas 5. Pour a little oil into a roasting tin, add the ribs and cover the tin with foil. To make the corn riblets, use a large sharp knife to cut the cobs in half so you have eight short pieces. Holding each piece vertically, with the cut end on a chopping board, cut down through the centre. Lay the two halves on the board, flat side down, and cut lengthways into quarters. Repeat with the remaining corn. Put the strips of corn in another roasting tin, drizzle over the oil, sprinkle with the salt and paprika and massage into the corn, then cover with foil. Put both tins into the oven, with the lamb on the shelf above the corn. Meanwhile, add a little oil to a frying pan over a low heat, pour in the reserved marinade and cook until the marinade is thick. After 30 minutes, remove the foil from both roasting tins. Pour the thickened sauce over the lamb ribs and turn the corn riblets. Pop back into the oven for 20 minutes. Serve hot. Put the pineapple (including any juice), salt, vinegar, chillies, garlic and coriander in a food processor and blend until smooth. Put the lamb ribs in a dish, pour over the marinade and leave in the fridge overnight. Put the pineapple (including any juice), salt, vinegar, chillies, garlic and coriander in a food processor and blend until smooth. Put the lamb ribs in a dish, pour over the marinade and leave in the fridge overnight. Remove the ribs from the marinade, reserving the marinade. Preheat the oven to 190C/180C Fan/Gas 5. Pour a little oil into a roasting tin, add the ribs and cover the tin with foil. Remove the ribs from the marinade, reserving the marinade. Preheat the oven to 190C/180C Fan/Gas 5. Pour a little oil into a roasting tin, add the ribs and cover the tin with foil. To make the corn riblets, use a large sharp knife to cut the cobs in half so you have eight short pieces. Holding each piece vertically, with the cut end on a chopping board, cut down through the centre. Lay the two halves on the board, flat side down, and cut lengthways into quarters. Repeat with the remaining corn. Put the strips of corn in another roasting tin, drizzle over the oil, sprinkle with the salt and paprika and massage into the corn, then cover with foil. Put both tins into the oven, with the lamb on the shelf above the corn. To make the corn riblets, use a large sharp knife to cut the cobs in half so you have eight short pieces. Holding each piece vertically, with the cut end on a chopping board, cut down through the centre. Lay the two halves on the board, flat side down, and cut lengthways into quarters. Repeat with the remaining corn. Put the strips of corn in another roasting tin, drizzle over the oil, sprinkle with the salt and paprika and massage into the corn, then cover with foil. Put both tins into the oven, with the lamb on the shelf above the corn. Meanwhile, add a little oil to a frying pan over a low heat, pour in the reserved marinade and cook until the marinade is thick. Meanwhile, add a little oil to a frying pan over a low heat, pour in the reserved marinade and cook until the marinade is thick. After 30 minutes, remove the foil from both roasting tins. Pour the thickened sauce over the lamb ribs and turn the corn riblets. Pop back into the oven for 20 minutes. Serve hot. After 30 minutes, remove the foil from both roasting tins. Pour the thickened sauce over the lamb ribs and turn the corn riblets. Pop back into the oven for 20 minutes. Serve hot."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad15feb3bdbfd0cc00b7d"
} | e5da187c84550881443998a83ca7489c963fe48667200693bca1523a92a25a5f | Strawberry and custard tart recipe
To make the crème diplomat, put the milk in a saucepan with the vanilla pod and half of the sugar and place over a medium heat.Mix the rest of the sugar with the cornflour in a bowl, then whisk this into the egg yolks by hand until pale and slightly fluffy.When the milk is steaming hot and just about to come to the boil (do not let it boil), pour a quarter of the hot liquid over the yolks and whisk thoroughly. Add the rest of the milk in quarters, whisking well after each addition.Pour the mixture back into the pan over a medium heat and stir with the whisk for about 3 minutes until it starts to thicken. Once it starts to thicken, whisk faster until it starts bubbling and then whisk the bubbling custard over the heat for at least 1–2 minutes, or until nicely thickened. If you feel it’s getting too near to boiling at any point, then just take off the heat for a moment and continue whisking.Remove the vanilla pod from the custard and remove the custard from the heat. Pour or scrape the custard into a bowl or onto a tray so that it cools faster. Cover the surface of the custard directly with cling film to stop it from forming a skin as it cools. Once cool, refrigerate until ready to use.To make the pastry, in a food processor or bowl of a stand mixer with the paddle attachment, mix the flour, icing sugar and sea salt together. Add the cold cubed butter and pulse to reach breadcrumb consistency. Add the egg and mix – you may need to add a splash of water to bring it together. Once it has come together, tip onto a clean work surface and gently knead to a smooth dough. Roll the dough into a cylinder shape, then freeze until solid. Grate the pastry using the large side of a grater and press into a lightly greased 20cm/8in tart case. Place the case into the fridge to chill for about 20–30 minutes.To finish the crème diplomat, lightly whip the cream until soft peaks form when the whisk is removed from the bowl, and then beat the chilled custard briefly in a stand mixer or with a hand-held electric whisk so it’s more aerated and less jelly-like. Fold in the lightly whipped cream and the crème diplomat is ready to use. Preheat the oven to 190C/170C Fan/Gas 5. Remove the pastry case from the fridge and top with a piece of parchment paper. Fill with baking beans and blind bake the case for 25–30 minutes, or until the edges are golden-brown.Carefully remove the parchment and baking beans from the tart case, then return the case to the oven for a further 5–10 minutes, or until it is evenly golden-brown. Remove from the oven and allow to cool. To serve, fill the tart case with crème diplomat. Arrange the strawberries on top, drizzle over the honey and then top with a few small basil leaves. Serve in slices. To make the crème diplomat, put the milk in a saucepan with the vanilla pod and half of the sugar and place over a medium heat. To make the crème diplomat, put the milk in a saucepan with the vanilla pod and half of the sugar and place over a medium heat. Mix the rest of the sugar with the cornflour in a bowl, then whisk this into the egg yolks by hand until pale and slightly fluffy. Mix the rest of the sugar with the cornflour in a bowl, then whisk this into the egg yolks by hand until pale and slightly fluffy. When the milk is steaming hot and just about to come to the boil (do not let it boil), pour a quarter of the hot liquid over the yolks and whisk thoroughly. Add the rest of the milk in quarters, whisking well after each addition. When the milk is steaming hot and just about to come to the boil (do not let it boil), pour a quarter of the hot liquid over the yolks and whisk thoroughly. Add the rest of the milk in quarters, whisking well after each addition. Pour the mixture back into the pan over a medium heat and stir with the whisk for about 3 minutes until it starts to thicken. Once it starts to thicken, whisk faster until it starts bubbling and then whisk the bubbling custard over the heat for at least 1–2 minutes, or until nicely thickened. If you feel it’s getting too near to boiling at any point, then just take off the heat for a moment and continue whisking. Pour the mixture back into the pan over a medium heat and stir with the whisk for about 3 minutes until it starts to thicken. Once it starts to thicken, whisk faster until it starts bubbling and then whisk the bubbling custard over the heat for at least 1–2 minutes, or until nicely thickened. If you feel it’s getting too near to boiling at any point, then just take off the heat for a moment and continue whisking. Remove the vanilla pod from the custard and remove the custard from the heat. Pour or scrape the custard into a bowl or onto a tray so that it cools faster. Cover the surface of the custard directly with cling film to stop it from forming a skin as it cools. Once cool, refrigerate until ready to use. Remove the vanilla pod from the custard and remove the custard from the heat. Pour or scrape the custard into a bowl or onto a tray so that it cools faster. Cover the surface of the custard directly with cling film to stop it from forming a skin as it cools. Once cool, refrigerate until ready to use. To make the pastry, in a food processor or bowl of a stand mixer with the paddle attachment, mix the flour, icing sugar and sea salt together. Add the cold cubed butter and pulse to reach breadcrumb consistency. Add the egg and mix – you may need to add a splash of water to bring it together. Once it has come together, tip onto a clean work surface and gently knead to a smooth dough. Roll the dough into a cylinder shape, then freeze until solid. To make the pastry, in a food processor or bowl of a stand mixer with the paddle attachment, mix the flour, icing sugar and sea salt together. Add the cold cubed butter and pulse to reach breadcrumb consistency. Add the egg and mix – you may need to add a splash of water to bring it together. Once it has come together, tip onto a clean work surface and gently knead to a smooth dough. Roll the dough into a cylinder shape, then freeze until solid. Grate the pastry using the large side of a grater and press into a lightly greased 20cm/8in tart case. Place the case into the fridge to chill for about 20–30 minutes. Grate the pastry using the large side of a grater and press into a lightly greased 20cm/8in tart case. Place the case into the fridge to chill for about 20–30 minutes. To finish the crème diplomat, lightly whip the cream until soft peaks form when the whisk is removed from the bowl, and then beat the chilled custard briefly in a stand mixer or with a hand-held electric whisk so it’s more aerated and less jelly-like. Fold in the lightly whipped cream and the crème diplomat is ready to use. To finish the crème diplomat, lightly whip the cream until soft peaks form when the whisk is removed from the bowl, and then beat the chilled custard briefly in a stand mixer or with a hand-held electric whisk so it’s more aerated and less jelly-like. Fold in the lightly whipped cream and the crème diplomat is ready to use. Preheat the oven to 190C/170C Fan/Gas 5. Remove the pastry case from the fridge and top with a piece of parchment paper. Fill with baking beans and blind bake the case for 25–30 minutes, or until the edges are golden-brown. Preheat the oven to 190C/170C Fan/Gas 5. Remove the pastry case from the fridge and top with a piece of parchment paper. Fill with baking beans and blind bake the case for 25–30 minutes, or until the edges are golden-brown. Carefully remove the parchment and baking beans from the tart case, then return the case to the oven for a further 5–10 minutes, or until it is evenly golden-brown. Remove from the oven and allow to cool. Carefully remove the parchment and baking beans from the tart case, then return the case to the oven for a further 5–10 minutes, or until it is evenly golden-brown. Remove from the oven and allow to cool. To serve, fill the tart case with crème diplomat. Arrange the strawberries on top, drizzle over the honey and then top with a few small basil leaves. Serve in slices. To serve, fill the tart case with crème diplomat. Arrange the strawberries on top, drizzle over the honey and then top with a few small basil leaves. Serve in slices. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/strawberry_custard_tart_31050",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Strawberry and custard tart recipe",
"content": "To make the crème diplomat, put the milk in a saucepan with the vanilla pod and half of the sugar and place over a medium heat.Mix the rest of the sugar with the cornflour in a bowl, then whisk this into the egg yolks by hand until pale and slightly fluffy.When the milk is steaming hot and just about to come to the boil (do not let it boil), pour a quarter of the hot liquid over the yolks and whisk thoroughly. Add the rest of the milk in quarters, whisking well after each addition.Pour the mixture back into the pan over a medium heat and stir with the whisk for about 3 minutes until it starts to thicken. Once it starts to thicken, whisk faster until it starts bubbling and then whisk the bubbling custard over the heat for at least 1–2 minutes, or until nicely thickened. If you feel it’s getting too near to boiling at any point, then just take off the heat for a moment and continue whisking.Remove the vanilla pod from the custard and remove the custard from the heat. Pour or scrape the custard into a bowl or onto a tray so that it cools faster. Cover the surface of the custard directly with cling film to stop it from forming a skin as it cools. Once cool, refrigerate until ready to use.To make the pastry, in a food processor or bowl of a stand mixer with the paddle attachment, mix the flour, icing sugar and sea salt together. Add the cold cubed butter and pulse to reach breadcrumb consistency. Add the egg and mix – you may need to add a splash of water to bring it together. Once it has come together, tip onto a clean work surface and gently knead to a smooth dough. Roll the dough into a cylinder shape, then freeze until solid. Grate the pastry using the large side of a grater and press into a lightly greased 20cm/8in tart case. Place the case into the fridge to chill for about 20–30 minutes.To finish the crème diplomat, lightly whip the cream until soft peaks form when the whisk is removed from the bowl, and then beat the chilled custard briefly in a stand mixer or with a hand-held electric whisk so it’s more aerated and less jelly-like. Fold in the lightly whipped cream and the crème diplomat is ready to use. Preheat the oven to 190C/170C Fan/Gas 5. Remove the pastry case from the fridge and top with a piece of parchment paper. Fill with baking beans and blind bake the case for 25–30 minutes, or until the edges are golden-brown.Carefully remove the parchment and baking beans from the tart case, then return the case to the oven for a further 5–10 minutes, or until it is evenly golden-brown. Remove from the oven and allow to cool. To serve, fill the tart case with crème diplomat. Arrange the strawberries on top, drizzle over the honey and then top with a few small basil leaves. Serve in slices. To make the crème diplomat, put the milk in a saucepan with the vanilla pod and half of the sugar and place over a medium heat. To make the crème diplomat, put the milk in a saucepan with the vanilla pod and half of the sugar and place over a medium heat. Mix the rest of the sugar with the cornflour in a bowl, then whisk this into the egg yolks by hand until pale and slightly fluffy. Mix the rest of the sugar with the cornflour in a bowl, then whisk this into the egg yolks by hand until pale and slightly fluffy. When the milk is steaming hot and just about to come to the boil (do not let it boil), pour a quarter of the hot liquid over the yolks and whisk thoroughly. Add the rest of the milk in quarters, whisking well after each addition. When the milk is steaming hot and just about to come to the boil (do not let it boil), pour a quarter of the hot liquid over the yolks and whisk thoroughly. Add the rest of the milk in quarters, whisking well after each addition. Pour the mixture back into the pan over a medium heat and stir with the whisk for about 3 minutes until it starts to thicken. Once it starts to thicken, whisk faster until it starts bubbling and then whisk the bubbling custard over the heat for at least 1–2 minutes, or until nicely thickened. If you feel it’s getting too near to boiling at any point, then just take off the heat for a moment and continue whisking. Pour the mixture back into the pan over a medium heat and stir with the whisk for about 3 minutes until it starts to thicken. Once it starts to thicken, whisk faster until it starts bubbling and then whisk the bubbling custard over the heat for at least 1–2 minutes, or until nicely thickened. If you feel it’s getting too near to boiling at any point, then just take off the heat for a moment and continue whisking. Remove the vanilla pod from the custard and remove the custard from the heat. Pour or scrape the custard into a bowl or onto a tray so that it cools faster. Cover the surface of the custard directly with cling film to stop it from forming a skin as it cools. Once cool, refrigerate until ready to use. Remove the vanilla pod from the custard and remove the custard from the heat. Pour or scrape the custard into a bowl or onto a tray so that it cools faster. Cover the surface of the custard directly with cling film to stop it from forming a skin as it cools. Once cool, refrigerate until ready to use. To make the pastry, in a food processor or bowl of a stand mixer with the paddle attachment, mix the flour, icing sugar and sea salt together. Add the cold cubed butter and pulse to reach breadcrumb consistency. Add the egg and mix – you may need to add a splash of water to bring it together. Once it has come together, tip onto a clean work surface and gently knead to a smooth dough. Roll the dough into a cylinder shape, then freeze until solid. To make the pastry, in a food processor or bowl of a stand mixer with the paddle attachment, mix the flour, icing sugar and sea salt together. Add the cold cubed butter and pulse to reach breadcrumb consistency. Add the egg and mix – you may need to add a splash of water to bring it together. Once it has come together, tip onto a clean work surface and gently knead to a smooth dough. Roll the dough into a cylinder shape, then freeze until solid. Grate the pastry using the large side of a grater and press into a lightly greased 20cm/8in tart case. Place the case into the fridge to chill for about 20–30 minutes. Grate the pastry using the large side of a grater and press into a lightly greased 20cm/8in tart case. Place the case into the fridge to chill for about 20–30 minutes. To finish the crème diplomat, lightly whip the cream until soft peaks form when the whisk is removed from the bowl, and then beat the chilled custard briefly in a stand mixer or with a hand-held electric whisk so it’s more aerated and less jelly-like. Fold in the lightly whipped cream and the crème diplomat is ready to use. To finish the crème diplomat, lightly whip the cream until soft peaks form when the whisk is removed from the bowl, and then beat the chilled custard briefly in a stand mixer or with a hand-held electric whisk so it’s more aerated and less jelly-like. Fold in the lightly whipped cream and the crème diplomat is ready to use. Preheat the oven to 190C/170C Fan/Gas 5. Remove the pastry case from the fridge and top with a piece of parchment paper. Fill with baking beans and blind bake the case for 25–30 minutes, or until the edges are golden-brown. Preheat the oven to 190C/170C Fan/Gas 5. Remove the pastry case from the fridge and top with a piece of parchment paper. Fill with baking beans and blind bake the case for 25–30 minutes, or until the edges are golden-brown. Carefully remove the parchment and baking beans from the tart case, then return the case to the oven for a further 5–10 minutes, or until it is evenly golden-brown. Remove from the oven and allow to cool. Carefully remove the parchment and baking beans from the tart case, then return the case to the oven for a further 5–10 minutes, or until it is evenly golden-brown. Remove from the oven and allow to cool. To serve, fill the tart case with crème diplomat. Arrange the strawberries on top, drizzle over the honey and then top with a few small basil leaves. Serve in slices. To serve, fill the tart case with crème diplomat. Arrange the strawberries on top, drizzle over the honey and then top with a few small basil leaves. Serve in slices."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad160eb3bdbfd0cc00b7e"
} | b5e06f07d514e03740ca8024ac6ecd9b0784a7778bf13ea06cda7bc458b6bd66 | Vegan cheesecake with confit lemons recipe
An average of 0.0 out of 5 stars from 0 ratings This plant-based dessert is packed with zesty lemons and a light and airy filling made from blended silken tofu. 200g/7oz caster sugar 1 vanilla pod, seeds removed1 small bunch fresh lemon thyme3 lemons, very thinly sliced 200g/7oz caster sugar 1 vanilla pod, seeds removed 1 small bunch fresh lemon thyme 3 lemons, very thinly sliced 200g/7oz digestive biscuits 20g/¾oz caster sugar 50g/1¾oz coconut oil, melted pinch saltpinch ground cinnamon 200g/7oz digestive biscuits 20g/¾oz caster sugar 50g/1¾oz coconut oil, melted pinch salt pinch ground cinnamon 700g/1lb 9oz silken tofu 180g/6¼oz caster sugar 40ml/1¼fl oz lemon juice 1 lemon, zest only 1 vanilla pod, seeds removed50g/1¾oz cornflour14g/½oz plain flour 160g/5⅔oz vegan cream, whipped 700g/1lb 9oz silken tofu 180g/6¼oz caster sugar 40ml/1¼fl oz lemon juice 1 lemon, zest only 1 vanilla pod, seeds removed 50g/1¾oz cornflour 14g/½oz plain flour 160g/5⅔oz vegan cream, whipped 1 bunch lemon verbena 1 bunch lemon verbena Method To make the confit lemons, add the sugar to a saucepan along with 200ml/⅓ pint water, the vanilla and lemon thyme. Warm, then add the lemon slices, cover the pan, remove from the heat and leave somewhere warm to soften and infuse for a few hours.To make the cheesecake, preheat the oven to 150C/130C Fan/Gas 2. Line a 23cm/9in round springform tin.Add all of the ingredients for the cheesecake base into a food processor and blend together, then tip into the tin. Wrap this tin in a double layer of kitchen foil and sit in a bain marie.To make the cheesecake filling, blend all the ingredients except the cream together in a food processor, then tip into a chilled bowl set over ice and fold in the whipped vegan cream. Pour the filling on top of the biscuit base and bake for 35 minutes in the bain marie. After 35 minutes, turn the oven off and leave for another 10 minutes. Allow to cool then chill before serving. To serve, arrange the confit lemons over the chilled cheesecake and garnish with the lemon verbena sprigs. To make the confit lemons, add the sugar to a saucepan along with 200ml/⅓ pint water, the vanilla and lemon thyme. Warm, then add the lemon slices, cover the pan, remove from the heat and leave somewhere warm to soften and infuse for a few hours. To make the confit lemons, add the sugar to a saucepan along with 200ml/⅓ pint water, the vanilla and lemon thyme. Warm, then add the lemon slices, cover the pan, remove from the heat and leave somewhere warm to soften and infuse for a few hours. To make the cheesecake, preheat the oven to 150C/130C Fan/Gas 2. Line a 23cm/9in round springform tin. To make the cheesecake, preheat the oven to 150C/130C Fan/Gas 2. Line a 23cm/9in round springform tin. Add all of the ingredients for the cheesecake base into a food processor and blend together, then tip into the tin. Wrap this tin in a double layer of kitchen foil and sit in a bain marie. Add all of the ingredients for the cheesecake base into a food processor and blend together, then tip into the tin. Wrap this tin in a double layer of kitchen foil and sit in a bain marie. To make the cheesecake filling, blend all the ingredients except the cream together in a food processor, then tip into a chilled bowl set over ice and fold in the whipped vegan cream. To make the cheesecake filling, blend all the ingredients except the cream together in a food processor, then tip into a chilled bowl set over ice and fold in the whipped vegan cream. Pour the filling on top of the biscuit base and bake for 35 minutes in the bain marie. Pour the filling on top of the biscuit base and bake for 35 minutes in the bain marie. After 35 minutes, turn the oven off and leave for another 10 minutes. Allow to cool then chill before serving. After 35 minutes, turn the oven off and leave for another 10 minutes. Allow to cool then chill before serving. To serve, arrange the confit lemons over the chilled cheesecake and garnish with the lemon verbena sprigs. To serve, arrange the confit lemons over the chilled cheesecake and garnish with the lemon verbena sprigs. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/vegan_lemon_cheesecake_64930",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegan cheesecake with confit lemons recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This plant-based dessert is packed with zesty lemons and a light and airy filling made from blended silken tofu. 200g/7oz caster sugar 1 vanilla pod, seeds removed1 small bunch fresh lemon thyme3 lemons, very thinly sliced 200g/7oz caster sugar 1 vanilla pod, seeds removed 1 small bunch fresh lemon thyme 3 lemons, very thinly sliced 200g/7oz digestive biscuits 20g/¾oz caster sugar 50g/1¾oz coconut oil, melted pinch saltpinch ground cinnamon 200g/7oz digestive biscuits 20g/¾oz caster sugar 50g/1¾oz coconut oil, melted pinch salt pinch ground cinnamon 700g/1lb 9oz silken tofu 180g/6¼oz caster sugar 40ml/1¼fl oz lemon juice 1 lemon, zest only 1 vanilla pod, seeds removed50g/1¾oz cornflour14g/½oz plain flour 160g/5⅔oz vegan cream, whipped 700g/1lb 9oz silken tofu 180g/6¼oz caster sugar 40ml/1¼fl oz lemon juice 1 lemon, zest only 1 vanilla pod, seeds removed 50g/1¾oz cornflour 14g/½oz plain flour 160g/5⅔oz vegan cream, whipped 1 bunch lemon verbena 1 bunch lemon verbena Method To make the confit lemons, add the sugar to a saucepan along with 200ml/⅓ pint water, the vanilla and lemon thyme. Warm, then add the lemon slices, cover the pan, remove from the heat and leave somewhere warm to soften and infuse for a few hours.To make the cheesecake, preheat the oven to 150C/130C Fan/Gas 2. Line a 23cm/9in round springform tin.Add all of the ingredients for the cheesecake base into a food processor and blend together, then tip into the tin. Wrap this tin in a double layer of kitchen foil and sit in a bain marie.To make the cheesecake filling, blend all the ingredients except the cream together in a food processor, then tip into a chilled bowl set over ice and fold in the whipped vegan cream. Pour the filling on top of the biscuit base and bake for 35 minutes in the bain marie. After 35 minutes, turn the oven off and leave for another 10 minutes. Allow to cool then chill before serving. To serve, arrange the confit lemons over the chilled cheesecake and garnish with the lemon verbena sprigs. To make the confit lemons, add the sugar to a saucepan along with 200ml/⅓ pint water, the vanilla and lemon thyme. Warm, then add the lemon slices, cover the pan, remove from the heat and leave somewhere warm to soften and infuse for a few hours. To make the confit lemons, add the sugar to a saucepan along with 200ml/⅓ pint water, the vanilla and lemon thyme. Warm, then add the lemon slices, cover the pan, remove from the heat and leave somewhere warm to soften and infuse for a few hours. To make the cheesecake, preheat the oven to 150C/130C Fan/Gas 2. Line a 23cm/9in round springform tin. To make the cheesecake, preheat the oven to 150C/130C Fan/Gas 2. Line a 23cm/9in round springform tin. Add all of the ingredients for the cheesecake base into a food processor and blend together, then tip into the tin. Wrap this tin in a double layer of kitchen foil and sit in a bain marie. Add all of the ingredients for the cheesecake base into a food processor and blend together, then tip into the tin. Wrap this tin in a double layer of kitchen foil and sit in a bain marie. To make the cheesecake filling, blend all the ingredients except the cream together in a food processor, then tip into a chilled bowl set over ice and fold in the whipped vegan cream. To make the cheesecake filling, blend all the ingredients except the cream together in a food processor, then tip into a chilled bowl set over ice and fold in the whipped vegan cream. Pour the filling on top of the biscuit base and bake for 35 minutes in the bain marie. Pour the filling on top of the biscuit base and bake for 35 minutes in the bain marie. After 35 minutes, turn the oven off and leave for another 10 minutes. Allow to cool then chill before serving. After 35 minutes, turn the oven off and leave for another 10 minutes. Allow to cool then chill before serving. To serve, arrange the confit lemons over the chilled cheesecake and garnish with the lemon verbena sprigs. To serve, arrange the confit lemons over the chilled cheesecake and garnish with the lemon verbena sprigs."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad160eb3bdbfd0cc00b7f"
} | b1bffd6ecf589cf4dea1be6aea81c0e2d98a6cdd0c34dd51dfd53785e6671281 | Beef and ale stew recipe
An average of 4.0 out of 5 stars from 64 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_and_ale_stew_76412_16x9.jpg This hearty, slow-cooked stew is easy to throw together and creates very little washing up. 3–4 tbsp groundnut or any flavourless oil2 onions, finely chopped2 carrots, peeled and thickly sliced2 celery sticks, trimmed and cut into large pieces400g tin good-quality plum tomatoes 1 tsp crushed black peppercorns2 fresh bay leaves2 sprigs thyme1 tbsp flour (seasoned with ½ tsp cayenne pepper)500g/1lb 2oz diced braising steak500ml/17fl oz pale alesalt and freshly ground black pepper 3–4 tbsp groundnut or any flavourless oil 2 onions, finely chopped 2 carrots, peeled and thickly sliced 2 celery sticks, trimmed and cut into large pieces 400g tin good-quality plum tomatoes 1 tsp crushed black peppercorns 2 fresh bay leaves 2 sprigs thyme 1 tbsp flour (seasoned with ½ tsp cayenne pepper) 500g/1lb 2oz diced braising steak 500ml/17fl oz pale ale salt and freshly ground black pepper Method Heat the oil in a large, heavy-based casserole over a medium-high heat. Add the onions, carrots and celery and fry for 4–5 minutes, or until softened but not browned. Add the tomatoes, black peppercorns, bay leaves and thyme and cook, stirring regularly, for 3–4 minutes.Stir in the seasoned flour and cook for 2–3 minutes. Add the beef, then pour in the pale ale and bring to the boil. Reduce the heat and simmer gently for 3 hours, stirring every 20–30 minutes, until the beef is tender enough to be cut with a spoon.Serve in bowls with thick slices of fresh bread, or on plates with mashed potato and green vegetables. Heat the oil in a large, heavy-based casserole over a medium-high heat. Add the onions, carrots and celery and fry for 4–5 minutes, or until softened but not browned. Heat the oil in a large, heavy-based casserole over a medium-high heat. Add the onions, carrots and celery and fry for 4–5 minutes, or until softened but not browned. Add the tomatoes, black peppercorns, bay leaves and thyme and cook, stirring regularly, for 3–4 minutes. Add the tomatoes, black peppercorns, bay leaves and thyme and cook, stirring regularly, for 3–4 minutes. Stir in the seasoned flour and cook for 2–3 minutes. Stir in the seasoned flour and cook for 2–3 minutes. Add the beef, then pour in the pale ale and bring to the boil. Reduce the heat and simmer gently for 3 hours, stirring every 20–30 minutes, until the beef is tender enough to be cut with a spoon. Add the beef, then pour in the pale ale and bring to the boil. Reduce the heat and simmer gently for 3 hours, stirring every 20–30 minutes, until the beef is tender enough to be cut with a spoon. Serve in bowls with thick slices of fresh bread, or on plates with mashed potato and green vegetables. Serve in bowls with thick slices of fresh bread, or on plates with mashed potato and green vegetables. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beef_and_ale_stew_76412",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef and ale stew recipe",
"content": "An average of 4.0 out of 5 stars from 64 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_and_ale_stew_76412_16x9.jpg This hearty, slow-cooked stew is easy to throw together and creates very little washing up. 3–4 tbsp groundnut or any flavourless oil2 onions, finely chopped2 carrots, peeled and thickly sliced2 celery sticks, trimmed and cut into large pieces400g tin good-quality plum tomatoes 1 tsp crushed black peppercorns2 fresh bay leaves2 sprigs thyme1 tbsp flour (seasoned with ½ tsp cayenne pepper)500g/1lb 2oz diced braising steak500ml/17fl oz pale alesalt and freshly ground black pepper 3–4 tbsp groundnut or any flavourless oil 2 onions, finely chopped 2 carrots, peeled and thickly sliced 2 celery sticks, trimmed and cut into large pieces 400g tin good-quality plum tomatoes 1 tsp crushed black peppercorns 2 fresh bay leaves 2 sprigs thyme 1 tbsp flour (seasoned with ½ tsp cayenne pepper) 500g/1lb 2oz diced braising steak 500ml/17fl oz pale ale salt and freshly ground black pepper Method Heat the oil in a large, heavy-based casserole over a medium-high heat. Add the onions, carrots and celery and fry for 4–5 minutes, or until softened but not browned. Add the tomatoes, black peppercorns, bay leaves and thyme and cook, stirring regularly, for 3–4 minutes.Stir in the seasoned flour and cook for 2–3 minutes. Add the beef, then pour in the pale ale and bring to the boil. Reduce the heat and simmer gently for 3 hours, stirring every 20–30 minutes, until the beef is tender enough to be cut with a spoon.Serve in bowls with thick slices of fresh bread, or on plates with mashed potato and green vegetables. Heat the oil in a large, heavy-based casserole over a medium-high heat. Add the onions, carrots and celery and fry for 4–5 minutes, or until softened but not browned. Heat the oil in a large, heavy-based casserole over a medium-high heat. Add the onions, carrots and celery and fry for 4–5 minutes, or until softened but not browned. Add the tomatoes, black peppercorns, bay leaves and thyme and cook, stirring regularly, for 3–4 minutes. Add the tomatoes, black peppercorns, bay leaves and thyme and cook, stirring regularly, for 3–4 minutes. Stir in the seasoned flour and cook for 2–3 minutes. Stir in the seasoned flour and cook for 2–3 minutes. Add the beef, then pour in the pale ale and bring to the boil. Reduce the heat and simmer gently for 3 hours, stirring every 20–30 minutes, until the beef is tender enough to be cut with a spoon. Add the beef, then pour in the pale ale and bring to the boil. Reduce the heat and simmer gently for 3 hours, stirring every 20–30 minutes, until the beef is tender enough to be cut with a spoon. Serve in bowls with thick slices of fresh bread, or on plates with mashed potato and green vegetables. Serve in bowls with thick slices of fresh bread, or on plates with mashed potato and green vegetables."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad161eb3bdbfd0cc00b80"
} | 328507afdf4023ace91a62a5f493b05617636b45197e555334b2a4ab9b90c3ad | Pearl barley risotto with beef cheeks and onions recipe
For the beer-braised beef cheeks, place the beef cheeks into a large bowl then add the garlic, bay leaf and thyme sprigs and pour over the ale to cover. Leave in the fridge to marinate for at least 6 hours, or overnight.Once marinated, preheat the oven to 150C/130C Fan/Gas 2.Lift the beef cheeks from the marinade and cut each of them in half. (Reserve the marinade.) Heat the vegetable oil in an flameproof casserole over a medium to high heat. Add the marinated beef cheeks and fry for a few minutes on each side until browned on both sides. Pour the reserved marinade into the casserole, add the beef stock and bring the mixture to a gentle simmer.Cover the casserole with aluminium foil, then braise in the oven for 6 hours, or until the beef cheeks are very tender and the volume of liquid has reduced and thickened. Alternatively, cook the beef cheeks in the slow cooker (set to a low heat) for 12 hours or overnight.When the beef cheeks are cooked, remove them from the sauce using a slotted spoon and set aside. Bring the sauce to the boil, then reduce the heat until the sauce is simmering. Simmer the sauce until it has thickened enough to coat the back of a spoon. Season, to taste, with salt and freshly ground black pepper. For the garnish, bring the onions and ale to the boil in a small saucepan. Reduce the heat until the mixture is simmering, then simmer gently for 45 minutes, or until the onions are tender all the way through. Set the pan aside to allow the contents to cool.Prepare acidulated water by filling a bowl with cold water and adding the lemon halves to it. Peel the salsify and cut into 5cm/2in batons. Add each baton to the acidulated water straight away to stop it from browning.Bring a saucepan of water to the boil. Drain the salsify and lemons, add the salsify to the boiling water, then squeeze the juice from one of the lemon halves into the water. Reduce the heat until the water is simmering and simmer the salsify for 8-10 minutes, or until just tender – check how tender it is by piercing it with the tip of a knife. Drain well and set aside.For the pearl barley risotto, place the garlic and pearl barley into a heavy-based saucepan and just cover it with chicken stock. Bring the mixture to a simmer for 10-12 minutes, or until the pearl barley is tender.Blend the parsley and 125ml/4½fl oz of the remaining chicken stock to a very fine purée in a food processor – this will take a good while.Pour the parsley purée into the pan containing the cooked pearl barley, then stir in the cream and Parmesan until heated through. Season, to taste, with salt and freshly ground black pepper, then cover the pan and remove from the heat (this will prevent the parsley from losing its colour).For the garnish, heat the butter in a frying pan over a high heat until foaming. Add the halved onions and fry for 3-4 minutes, or until just golden-brown. Add the blanched salsify and fry for a further 3-4 minutes, or until golden-brown.Just before serving, return the beef cheeks to the sauce and warm through. To serve, spoon some of the pearl barley risotto into the centre of each plate. Place one piece of beef cheek on top of each portion. Add a pinch of beef stock cube to each beef cheek. Separate out the petals of the onions and arrange them around the edge of each plate. Serve the salsify alongside. For the beer-braised beef cheeks, place the beef cheeks into a large bowl then add the garlic, bay leaf and thyme sprigs and pour over the ale to cover. Leave in the fridge to marinate for at least 6 hours, or overnight. For the beer-braised beef cheeks, place the beef cheeks into a large bowl then add the garlic, bay leaf and thyme sprigs and pour over the ale to cover. Leave in the fridge to marinate for at least 6 hours, or overnight. Once marinated, preheat the oven to 150C/130C Fan/Gas 2. Once marinated, preheat the oven to 150C/130C Fan/Gas 2. Lift the beef cheeks from the marinade and cut each of them in half. (Reserve the marinade.) Lift the beef cheeks from the marinade and cut each of them in half. (Reserve the marinade.) Heat the vegetable oil in an flameproof casserole over a medium to high heat. Add the marinated beef cheeks and fry for a few minutes on each side until browned on both sides. Pour the reserved marinade into the casserole, add the beef stock and bring the mixture to a gentle simmer. Heat the vegetable oil in an flameproof casserole over a medium to high heat. Add the marinated beef cheeks and fry for a few minutes on each side until browned on both sides. Pour the reserved marinade into the casserole, add the beef stock and bring the mixture to a gentle simmer. Cover the casserole with aluminium foil, then braise in the oven for 6 hours, or until the beef cheeks are very tender and the volume of liquid has reduced and thickened. Alternatively, cook the beef cheeks in the slow cooker (set to a low heat) for 12 hours or overnight. Cover the casserole with aluminium foil, then braise in the oven for 6 hours, or until the beef cheeks are very tender and the volume of liquid has reduced and thickened. Alternatively, cook the beef cheeks in the slow cooker (set to a low heat) for 12 hours or overnight. When the beef cheeks are cooked, remove them from the sauce using a slotted spoon and set aside. Bring the sauce to the boil, then reduce the heat until the sauce is simmering. Simmer the sauce until it has thickened enough to coat the back of a spoon. Season, to taste, with salt and freshly ground black pepper. When the beef cheeks are cooked, remove them from the sauce using a slotted spoon and set aside. Bring the sauce to the boil, then reduce the heat until the sauce is simmering. Simmer the sauce until it has thickened enough to coat the back of a spoon. Season, to taste, with salt and freshly ground black pepper. For the garnish, bring the onions and ale to the boil in a small saucepan. Reduce the heat until the mixture is simmering, then simmer gently for 45 minutes, or until the onions are tender all the way through. Set the pan aside to allow the contents to cool. For the garnish, bring the onions and ale to the boil in a small saucepan. Reduce the heat until the mixture is simmering, then simmer gently for 45 minutes, or until the onions are tender all the way through. Set the pan aside to allow the contents to cool. Prepare acidulated water by filling a bowl with cold water and adding the lemon halves to it. Prepare acidulated water by filling a bowl with cold water and adding the lemon halves to it. Peel the salsify and cut into 5cm/2in batons. Add each baton to the acidulated water straight away to stop it from browning. Peel the salsify and cut into 5cm/2in batons. Add each baton to the acidulated water straight away to stop it from browning. Bring a saucepan of water to the boil. Drain the salsify and lemons, add the salsify to the boiling water, then squeeze the juice from one of the lemon halves into the water. Reduce the heat until the water is simmering and simmer the salsify for 8-10 minutes, or until just tender – check how tender it is by piercing it with the tip of a knife. Drain well and set aside. Bring a saucepan of water to the boil. Drain the salsify and lemons, add the salsify to the boiling water, then squeeze the juice from one of the lemon halves into the water. Reduce the heat until the water is simmering and simmer the salsify for 8-10 minutes, or until just tender – check how tender it is by piercing it with the tip of a knife. Drain well and set aside. For the pearl barley risotto, place the garlic and pearl barley into a heavy-based saucepan and just cover it with chicken stock. Bring the mixture to a simmer for 10-12 minutes, or until the pearl barley is tender. For the pearl barley risotto, place the garlic and pearl barley into a heavy-based saucepan and just cover it with chicken stock. Bring the mixture to a simmer for 10-12 minutes, or until the pearl barley is tender. Blend the parsley and 125ml/4½fl oz of the remaining chicken stock to a very fine purée in a food processor – this will take a good while. Blend the parsley and 125ml/4½fl oz of the remaining chicken stock to a very fine purée in a food processor – this will take a good while. Pour the parsley purée into the pan containing the cooked pearl barley, then stir in the cream and Parmesan until heated through. Season, to taste, with salt and freshly ground black pepper, then cover the pan and remove from the heat (this will prevent the parsley from losing its colour). Pour the parsley purée into the pan containing the cooked pearl barley, then stir in the cream and Parmesan until heated through. Season, to taste, with salt and freshly ground black pepper, then cover the pan and remove from the heat (this will prevent the parsley from losing its colour). For the garnish, heat the butter in a frying pan over a high heat until foaming. Add the halved onions and fry for 3-4 minutes, or until just golden-brown. Add the blanched salsify and fry for a further 3-4 minutes, or until golden-brown. For the garnish, heat the butter in a frying pan over a high heat until foaming. Add the halved onions and fry for 3-4 minutes, or until just golden-brown. Add the blanched salsify and fry for a further 3-4 minutes, or until golden-brown. Just before serving, return the beef cheeks to the sauce and warm through. Just before serving, return the beef cheeks to the sauce and warm through. To serve, spoon some of the pearl barley risotto into the centre of each plate. Place one piece of beef cheek on top of each portion. Add a pinch of beef stock cube to each beef cheek. Separate out the petals of the onions and arrange them around the edge of each plate. Serve the salsify alongside. To serve, spoon some of the pearl barley risotto into the centre of each plate. Place one piece of beef cheek on top of each portion. Add a pinch of beef stock cube to each beef cheek. Separate out the petals of the onions and arrange them around the edge of each plate. Serve the salsify alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pearl_barley_risotto_90820",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pearl barley risotto with beef cheeks and onions recipe",
"content": "For the beer-braised beef cheeks, place the beef cheeks into a large bowl then add the garlic, bay leaf and thyme sprigs and pour over the ale to cover. Leave in the fridge to marinate for at least 6 hours, or overnight.Once marinated, preheat the oven to 150C/130C Fan/Gas 2.Lift the beef cheeks from the marinade and cut each of them in half. (Reserve the marinade.) Heat the vegetable oil in an flameproof casserole over a medium to high heat. Add the marinated beef cheeks and fry for a few minutes on each side until browned on both sides. Pour the reserved marinade into the casserole, add the beef stock and bring the mixture to a gentle simmer.Cover the casserole with aluminium foil, then braise in the oven for 6 hours, or until the beef cheeks are very tender and the volume of liquid has reduced and thickened. Alternatively, cook the beef cheeks in the slow cooker (set to a low heat) for 12 hours or overnight.When the beef cheeks are cooked, remove them from the sauce using a slotted spoon and set aside. Bring the sauce to the boil, then reduce the heat until the sauce is simmering. Simmer the sauce until it has thickened enough to coat the back of a spoon. Season, to taste, with salt and freshly ground black pepper. For the garnish, bring the onions and ale to the boil in a small saucepan. Reduce the heat until the mixture is simmering, then simmer gently for 45 minutes, or until the onions are tender all the way through. Set the pan aside to allow the contents to cool.Prepare acidulated water by filling a bowl with cold water and adding the lemon halves to it. Peel the salsify and cut into 5cm/2in batons. Add each baton to the acidulated water straight away to stop it from browning.Bring a saucepan of water to the boil. Drain the salsify and lemons, add the salsify to the boiling water, then squeeze the juice from one of the lemon halves into the water. Reduce the heat until the water is simmering and simmer the salsify for 8-10 minutes, or until just tender – check how tender it is by piercing it with the tip of a knife. Drain well and set aside.For the pearl barley risotto, place the garlic and pearl barley into a heavy-based saucepan and just cover it with chicken stock. Bring the mixture to a simmer for 10-12 minutes, or until the pearl barley is tender.Blend the parsley and 125ml/4½fl oz of the remaining chicken stock to a very fine purée in a food processor – this will take a good while.Pour the parsley purée into the pan containing the cooked pearl barley, then stir in the cream and Parmesan until heated through. Season, to taste, with salt and freshly ground black pepper, then cover the pan and remove from the heat (this will prevent the parsley from losing its colour).For the garnish, heat the butter in a frying pan over a high heat until foaming. Add the halved onions and fry for 3-4 minutes, or until just golden-brown. Add the blanched salsify and fry for a further 3-4 minutes, or until golden-brown.Just before serving, return the beef cheeks to the sauce and warm through. To serve, spoon some of the pearl barley risotto into the centre of each plate. Place one piece of beef cheek on top of each portion. Add a pinch of beef stock cube to each beef cheek. Separate out the petals of the onions and arrange them around the edge of each plate. Serve the salsify alongside. For the beer-braised beef cheeks, place the beef cheeks into a large bowl then add the garlic, bay leaf and thyme sprigs and pour over the ale to cover. Leave in the fridge to marinate for at least 6 hours, or overnight. For the beer-braised beef cheeks, place the beef cheeks into a large bowl then add the garlic, bay leaf and thyme sprigs and pour over the ale to cover. Leave in the fridge to marinate for at least 6 hours, or overnight. Once marinated, preheat the oven to 150C/130C Fan/Gas 2. Once marinated, preheat the oven to 150C/130C Fan/Gas 2. Lift the beef cheeks from the marinade and cut each of them in half. (Reserve the marinade.) Lift the beef cheeks from the marinade and cut each of them in half. (Reserve the marinade.) Heat the vegetable oil in an flameproof casserole over a medium to high heat. Add the marinated beef cheeks and fry for a few minutes on each side until browned on both sides. Pour the reserved marinade into the casserole, add the beef stock and bring the mixture to a gentle simmer. Heat the vegetable oil in an flameproof casserole over a medium to high heat. Add the marinated beef cheeks and fry for a few minutes on each side until browned on both sides. Pour the reserved marinade into the casserole, add the beef stock and bring the mixture to a gentle simmer. Cover the casserole with aluminium foil, then braise in the oven for 6 hours, or until the beef cheeks are very tender and the volume of liquid has reduced and thickened. Alternatively, cook the beef cheeks in the slow cooker (set to a low heat) for 12 hours or overnight. Cover the casserole with aluminium foil, then braise in the oven for 6 hours, or until the beef cheeks are very tender and the volume of liquid has reduced and thickened. Alternatively, cook the beef cheeks in the slow cooker (set to a low heat) for 12 hours or overnight. When the beef cheeks are cooked, remove them from the sauce using a slotted spoon and set aside. Bring the sauce to the boil, then reduce the heat until the sauce is simmering. Simmer the sauce until it has thickened enough to coat the back of a spoon. Season, to taste, with salt and freshly ground black pepper. When the beef cheeks are cooked, remove them from the sauce using a slotted spoon and set aside. Bring the sauce to the boil, then reduce the heat until the sauce is simmering. Simmer the sauce until it has thickened enough to coat the back of a spoon. Season, to taste, with salt and freshly ground black pepper. For the garnish, bring the onions and ale to the boil in a small saucepan. Reduce the heat until the mixture is simmering, then simmer gently for 45 minutes, or until the onions are tender all the way through. Set the pan aside to allow the contents to cool. For the garnish, bring the onions and ale to the boil in a small saucepan. Reduce the heat until the mixture is simmering, then simmer gently for 45 minutes, or until the onions are tender all the way through. Set the pan aside to allow the contents to cool. Prepare acidulated water by filling a bowl with cold water and adding the lemon halves to it. Prepare acidulated water by filling a bowl with cold water and adding the lemon halves to it. Peel the salsify and cut into 5cm/2in batons. Add each baton to the acidulated water straight away to stop it from browning. Peel the salsify and cut into 5cm/2in batons. Add each baton to the acidulated water straight away to stop it from browning. Bring a saucepan of water to the boil. Drain the salsify and lemons, add the salsify to the boiling water, then squeeze the juice from one of the lemon halves into the water. Reduce the heat until the water is simmering and simmer the salsify for 8-10 minutes, or until just tender – check how tender it is by piercing it with the tip of a knife. Drain well and set aside. Bring a saucepan of water to the boil. Drain the salsify and lemons, add the salsify to the boiling water, then squeeze the juice from one of the lemon halves into the water. Reduce the heat until the water is simmering and simmer the salsify for 8-10 minutes, or until just tender – check how tender it is by piercing it with the tip of a knife. Drain well and set aside. For the pearl barley risotto, place the garlic and pearl barley into a heavy-based saucepan and just cover it with chicken stock. Bring the mixture to a simmer for 10-12 minutes, or until the pearl barley is tender. For the pearl barley risotto, place the garlic and pearl barley into a heavy-based saucepan and just cover it with chicken stock. Bring the mixture to a simmer for 10-12 minutes, or until the pearl barley is tender. Blend the parsley and 125ml/4½fl oz of the remaining chicken stock to a very fine purée in a food processor – this will take a good while. Blend the parsley and 125ml/4½fl oz of the remaining chicken stock to a very fine purée in a food processor – this will take a good while. Pour the parsley purée into the pan containing the cooked pearl barley, then stir in the cream and Parmesan until heated through. Season, to taste, with salt and freshly ground black pepper, then cover the pan and remove from the heat (this will prevent the parsley from losing its colour). Pour the parsley purée into the pan containing the cooked pearl barley, then stir in the cream and Parmesan until heated through. Season, to taste, with salt and freshly ground black pepper, then cover the pan and remove from the heat (this will prevent the parsley from losing its colour). For the garnish, heat the butter in a frying pan over a high heat until foaming. Add the halved onions and fry for 3-4 minutes, or until just golden-brown. Add the blanched salsify and fry for a further 3-4 minutes, or until golden-brown. For the garnish, heat the butter in a frying pan over a high heat until foaming. Add the halved onions and fry for 3-4 minutes, or until just golden-brown. Add the blanched salsify and fry for a further 3-4 minutes, or until golden-brown. Just before serving, return the beef cheeks to the sauce and warm through. Just before serving, return the beef cheeks to the sauce and warm through. To serve, spoon some of the pearl barley risotto into the centre of each plate. Place one piece of beef cheek on top of each portion. Add a pinch of beef stock cube to each beef cheek. Separate out the petals of the onions and arrange them around the edge of each plate. Serve the salsify alongside. To serve, spoon some of the pearl barley risotto into the centre of each plate. Place one piece of beef cheek on top of each portion. Add a pinch of beef stock cube to each beef cheek. Separate out the petals of the onions and arrange them around the edge of each plate. Serve the salsify alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad161eb3bdbfd0cc00b81"
} | d06007f74587160a6ca0133da4b83158e09c6cc3d74da9bba0f0dd96c4d82d71 | Welsh rarebit recipe
An average of 5.0 out of 5 stars from 3 ratings This classic Welsh recipe takes cheese on toast to another level . 500g/1lb 2oz Hafod cheese, diced50ml/2fl oz ale1 tbsp Worcestershire saucepinch English mustard powder1 free-range egg, plus 1 free-range egg yolkoil, for frying4 slices sourdough bread100g/3½oz button mushrooms, diced as thinly as possible using a mandolin if possiblesalt and freshly ground black pepper 500g/1lb 2oz Hafod cheese, diced 50ml/2fl oz ale 1 tbsp Worcestershire sauce pinch English mustard powder 1 free-range egg, plus 1 free-range egg yolk oil, for frying 4 slices sourdough bread 100g/3½oz button mushrooms, diced as thinly as possible using a mandolin if possible salt and freshly ground black pepper Method Place 300g/10½oz cheese, ale, Worcestershire sauce and mustard powder in a bowl. Place the bowl over a saucepan of simmering water, making sure the bowl does not touch the water. As the cheese is melting, bring all of the ingredients together. When ready, the mixture should leave the side of the bowl. Add the remaining cheese. Remove the bowl from the heat, leave to cool for a couple of minutes and then whisk in the egg yolk. Leave to cool completely in the fridge as it will be easier to handle. Heat the oil in a frying pan, fry the egg and season with salt and pepper. Set aside.Toast the sourdough on both sides and preheat a grill to hot. Spread the rarebit mixture on the toasted bread and place under the grill until bubbling and golden brown. Place the fried egg on top of the Welsh rarebit and finish with the mushrooms. Serve immediately. Place 300g/10½oz cheese, ale, Worcestershire sauce and mustard powder in a bowl. Place the bowl over a saucepan of simmering water, making sure the bowl does not touch the water. As the cheese is melting, bring all of the ingredients together. When ready, the mixture should leave the side of the bowl. Add the remaining cheese. Place 300g/10½oz cheese, ale, Worcestershire sauce and mustard powder in a bowl. Place the bowl over a saucepan of simmering water, making sure the bowl does not touch the water. As the cheese is melting, bring all of the ingredients together. When ready, the mixture should leave the side of the bowl. Add the remaining cheese. Remove the bowl from the heat, leave to cool for a couple of minutes and then whisk in the egg yolk. Leave to cool completely in the fridge as it will be easier to handle. Remove the bowl from the heat, leave to cool for a couple of minutes and then whisk in the egg yolk. Leave to cool completely in the fridge as it will be easier to handle. Heat the oil in a frying pan, fry the egg and season with salt and pepper. Set aside. Heat the oil in a frying pan, fry the egg and season with salt and pepper. Set aside. Toast the sourdough on both sides and preheat a grill to hot. Spread the rarebit mixture on the toasted bread and place under the grill until bubbling and golden brown. Place the fried egg on top of the Welsh rarebit and finish with the mushrooms. Serve immediately. Toast the sourdough on both sides and preheat a grill to hot. Spread the rarebit mixture on the toasted bread and place under the grill until bubbling and golden brown. Place the fried egg on top of the Welsh rarebit and finish with the mushrooms. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/welsh_rarebit_96526",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Welsh rarebit recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings This classic Welsh recipe takes cheese on toast to another level . 500g/1lb 2oz Hafod cheese, diced50ml/2fl oz ale1 tbsp Worcestershire saucepinch English mustard powder1 free-range egg, plus 1 free-range egg yolkoil, for frying4 slices sourdough bread100g/3½oz button mushrooms, diced as thinly as possible using a mandolin if possiblesalt and freshly ground black pepper 500g/1lb 2oz Hafod cheese, diced 50ml/2fl oz ale 1 tbsp Worcestershire sauce pinch English mustard powder 1 free-range egg, plus 1 free-range egg yolk oil, for frying 4 slices sourdough bread 100g/3½oz button mushrooms, diced as thinly as possible using a mandolin if possible salt and freshly ground black pepper Method Place 300g/10½oz cheese, ale, Worcestershire sauce and mustard powder in a bowl. Place the bowl over a saucepan of simmering water, making sure the bowl does not touch the water. As the cheese is melting, bring all of the ingredients together. When ready, the mixture should leave the side of the bowl. Add the remaining cheese. Remove the bowl from the heat, leave to cool for a couple of minutes and then whisk in the egg yolk. Leave to cool completely in the fridge as it will be easier to handle. Heat the oil in a frying pan, fry the egg and season with salt and pepper. Set aside.Toast the sourdough on both sides and preheat a grill to hot. Spread the rarebit mixture on the toasted bread and place under the grill until bubbling and golden brown. Place the fried egg on top of the Welsh rarebit and finish with the mushrooms. Serve immediately. Place 300g/10½oz cheese, ale, Worcestershire sauce and mustard powder in a bowl. Place the bowl over a saucepan of simmering water, making sure the bowl does not touch the water. As the cheese is melting, bring all of the ingredients together. When ready, the mixture should leave the side of the bowl. Add the remaining cheese. Place 300g/10½oz cheese, ale, Worcestershire sauce and mustard powder in a bowl. Place the bowl over a saucepan of simmering water, making sure the bowl does not touch the water. As the cheese is melting, bring all of the ingredients together. When ready, the mixture should leave the side of the bowl. Add the remaining cheese. Remove the bowl from the heat, leave to cool for a couple of minutes and then whisk in the egg yolk. Leave to cool completely in the fridge as it will be easier to handle. Remove the bowl from the heat, leave to cool for a couple of minutes and then whisk in the egg yolk. Leave to cool completely in the fridge as it will be easier to handle. Heat the oil in a frying pan, fry the egg and season with salt and pepper. Set aside. Heat the oil in a frying pan, fry the egg and season with salt and pepper. Set aside. Toast the sourdough on both sides and preheat a grill to hot. Spread the rarebit mixture on the toasted bread and place under the grill until bubbling and golden brown. Place the fried egg on top of the Welsh rarebit and finish with the mushrooms. Serve immediately. Toast the sourdough on both sides and preheat a grill to hot. Spread the rarebit mixture on the toasted bread and place under the grill until bubbling and golden brown. Place the fried egg on top of the Welsh rarebit and finish with the mushrooms. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad162eb3bdbfd0cc00b82"
} | 6e977411b4440b404f9df4bbcaf6cbd1f2d68d9a51a0581c11e767a306c51935 | Andi’s Lobby inspired beef brisket recipe
Preheat the oven to 220C/200C Fan/Gas 7. First make the stock. Season the beef bones with salt and pepper and add to a large roasting tray along with the onions, garlic, carrots, celery and herbs. Roast for 20 minutes or until golden-brown and aromatic.In a large saucepan, add the roasted bones and vegetables along with the wine and ale. Simmer over a low heat for 1 hour. Pass through a sieve and set aside. Reduce the oven temperature to 180C/160C Fan/Gas 4.For the beef brisket, mix together honey and mustard in a small bowl. Rub the brisket all over with the all-purpose seasoning.Melt the beef fat in a large frying pan until hot and then sear beef on all sides. Transfer the brisket to a casserole or ovenproof pan. Brush the brisket with the honey mustard mixture. Roast, uncovered, in the oven for 15 minutes.Add the beef stock to the brisket and cover with a lid. Cook for 2 hours, or until meltingly tender. In the last 20 minutes of cooking the beef, start on the roasted vegetables. Put the carrot, onion, celery, swede, thyme, rosemary and beef fat in a roasting tray. Season with salt and pepper. Roast in the oven alongside the beef until the vegetables are tender and starting to brown at the edges.In a small saucepan, boil the pearl barley in 220ml/8 fl oz water until just tender. Drain well and spread out on a tray to cool.Heat the oil in a wok or a deep saucepan ready to deep fry the cooled barley. The oil is ready when a cube of bread turns brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Add the cooled pearl barley and fry until crisp and golden-brown. Remove using a slotted spoon and place on a plate lined with kitchen paper. Season with all-purpose seasoning.To serve, top the beef with roasted vegetables, parsley and crispy barley. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. First make the stock. Season the beef bones with salt and pepper and add to a large roasting tray along with the onions, garlic, carrots, celery and herbs. Roast for 20 minutes or until golden-brown and aromatic. First make the stock. Season the beef bones with salt and pepper and add to a large roasting tray along with the onions, garlic, carrots, celery and herbs. Roast for 20 minutes or until golden-brown and aromatic. In a large saucepan, add the roasted bones and vegetables along with the wine and ale. Simmer over a low heat for 1 hour. Pass through a sieve and set aside. In a large saucepan, add the roasted bones and vegetables along with the wine and ale. Simmer over a low heat for 1 hour. Pass through a sieve and set aside. Reduce the oven temperature to 180C/160C Fan/Gas 4. Reduce the oven temperature to 180C/160C Fan/Gas 4. For the beef brisket, mix together honey and mustard in a small bowl. Rub the brisket all over with the all-purpose seasoning. For the beef brisket, mix together honey and mustard in a small bowl. Rub the brisket all over with the all-purpose seasoning. Melt the beef fat in a large frying pan until hot and then sear beef on all sides. Transfer the brisket to a casserole or ovenproof pan. Brush the brisket with the honey mustard mixture. Roast, uncovered, in the oven for 15 minutes. Melt the beef fat in a large frying pan until hot and then sear beef on all sides. Transfer the brisket to a casserole or ovenproof pan. Brush the brisket with the honey mustard mixture. Roast, uncovered, in the oven for 15 minutes. Add the beef stock to the brisket and cover with a lid. Cook for 2 hours, or until meltingly tender. Add the beef stock to the brisket and cover with a lid. Cook for 2 hours, or until meltingly tender. In the last 20 minutes of cooking the beef, start on the roasted vegetables. Put the carrot, onion, celery, swede, thyme, rosemary and beef fat in a roasting tray. Season with salt and pepper. Roast in the oven alongside the beef until the vegetables are tender and starting to brown at the edges. In the last 20 minutes of cooking the beef, start on the roasted vegetables. Put the carrot, onion, celery, swede, thyme, rosemary and beef fat in a roasting tray. Season with salt and pepper. Roast in the oven alongside the beef until the vegetables are tender and starting to brown at the edges. In a small saucepan, boil the pearl barley in 220ml/8 fl oz water until just tender. Drain well and spread out on a tray to cool. In a small saucepan, boil the pearl barley in 220ml/8 fl oz water until just tender. Drain well and spread out on a tray to cool. Heat the oil in a wok or a deep saucepan ready to deep fry the cooled barley. The oil is ready when a cube of bread turns brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Heat the oil in a wok or a deep saucepan ready to deep fry the cooled barley. The oil is ready when a cube of bread turns brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Add the cooled pearl barley and fry until crisp and golden-brown. Remove using a slotted spoon and place on a plate lined with kitchen paper. Season with all-purpose seasoning. Add the cooled pearl barley and fry until crisp and golden-brown. Remove using a slotted spoon and place on a plate lined with kitchen paper. Season with all-purpose seasoning. To serve, top the beef with roasted vegetables, parsley and crispy barley. To serve, top the beef with roasted vegetables, parsley and crispy barley. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/andis_lobby_inspired_78323",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Andi’s Lobby inspired beef brisket recipe",
"content": "Preheat the oven to 220C/200C Fan/Gas 7. First make the stock. Season the beef bones with salt and pepper and add to a large roasting tray along with the onions, garlic, carrots, celery and herbs. Roast for 20 minutes or until golden-brown and aromatic.In a large saucepan, add the roasted bones and vegetables along with the wine and ale. Simmer over a low heat for 1 hour. Pass through a sieve and set aside. Reduce the oven temperature to 180C/160C Fan/Gas 4.For the beef brisket, mix together honey and mustard in a small bowl. Rub the brisket all over with the all-purpose seasoning.Melt the beef fat in a large frying pan until hot and then sear beef on all sides. Transfer the brisket to a casserole or ovenproof pan. Brush the brisket with the honey mustard mixture. Roast, uncovered, in the oven for 15 minutes.Add the beef stock to the brisket and cover with a lid. Cook for 2 hours, or until meltingly tender. In the last 20 minutes of cooking the beef, start on the roasted vegetables. Put the carrot, onion, celery, swede, thyme, rosemary and beef fat in a roasting tray. Season with salt and pepper. Roast in the oven alongside the beef until the vegetables are tender and starting to brown at the edges.In a small saucepan, boil the pearl barley in 220ml/8 fl oz water until just tender. Drain well and spread out on a tray to cool.Heat the oil in a wok or a deep saucepan ready to deep fry the cooled barley. The oil is ready when a cube of bread turns brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Add the cooled pearl barley and fry until crisp and golden-brown. Remove using a slotted spoon and place on a plate lined with kitchen paper. Season with all-purpose seasoning.To serve, top the beef with roasted vegetables, parsley and crispy barley. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. First make the stock. Season the beef bones with salt and pepper and add to a large roasting tray along with the onions, garlic, carrots, celery and herbs. Roast for 20 minutes or until golden-brown and aromatic. First make the stock. Season the beef bones with salt and pepper and add to a large roasting tray along with the onions, garlic, carrots, celery and herbs. Roast for 20 minutes or until golden-brown and aromatic. In a large saucepan, add the roasted bones and vegetables along with the wine and ale. Simmer over a low heat for 1 hour. Pass through a sieve and set aside. In a large saucepan, add the roasted bones and vegetables along with the wine and ale. Simmer over a low heat for 1 hour. Pass through a sieve and set aside. Reduce the oven temperature to 180C/160C Fan/Gas 4. Reduce the oven temperature to 180C/160C Fan/Gas 4. For the beef brisket, mix together honey and mustard in a small bowl. Rub the brisket all over with the all-purpose seasoning. For the beef brisket, mix together honey and mustard in a small bowl. Rub the brisket all over with the all-purpose seasoning. Melt the beef fat in a large frying pan until hot and then sear beef on all sides. Transfer the brisket to a casserole or ovenproof pan. Brush the brisket with the honey mustard mixture. Roast, uncovered, in the oven for 15 minutes. Melt the beef fat in a large frying pan until hot and then sear beef on all sides. Transfer the brisket to a casserole or ovenproof pan. Brush the brisket with the honey mustard mixture. Roast, uncovered, in the oven for 15 minutes. Add the beef stock to the brisket and cover with a lid. Cook for 2 hours, or until meltingly tender. Add the beef stock to the brisket and cover with a lid. Cook for 2 hours, or until meltingly tender. In the last 20 minutes of cooking the beef, start on the roasted vegetables. Put the carrot, onion, celery, swede, thyme, rosemary and beef fat in a roasting tray. Season with salt and pepper. Roast in the oven alongside the beef until the vegetables are tender and starting to brown at the edges. In the last 20 minutes of cooking the beef, start on the roasted vegetables. Put the carrot, onion, celery, swede, thyme, rosemary and beef fat in a roasting tray. Season with salt and pepper. Roast in the oven alongside the beef until the vegetables are tender and starting to brown at the edges. In a small saucepan, boil the pearl barley in 220ml/8 fl oz water until just tender. Drain well and spread out on a tray to cool. In a small saucepan, boil the pearl barley in 220ml/8 fl oz water until just tender. Drain well and spread out on a tray to cool. Heat the oil in a wok or a deep saucepan ready to deep fry the cooled barley. The oil is ready when a cube of bread turns brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Heat the oil in a wok or a deep saucepan ready to deep fry the cooled barley. The oil is ready when a cube of bread turns brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Add the cooled pearl barley and fry until crisp and golden-brown. Remove using a slotted spoon and place on a plate lined with kitchen paper. Season with all-purpose seasoning. Add the cooled pearl barley and fry until crisp and golden-brown. Remove using a slotted spoon and place on a plate lined with kitchen paper. Season with all-purpose seasoning. To serve, top the beef with roasted vegetables, parsley and crispy barley. To serve, top the beef with roasted vegetables, parsley and crispy barley."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad162eb3bdbfd0cc00b83"
} | a9e6b8d6b63fb54f7f34e1cdeec8259f04a49038b7a7a0c0c35c9f9932f18392 | Venison cobbler recipe
An average of 5.0 out of 5 stars from 11 ratings This slow-cooked stew crowned with a crunchy cobbler topping really makes the most of venison. Just the thing to perk you up on cold winter's day. Equipment and preparation: For this recipe you will need a 2 litre/3½ pint pie dish and a 6cm/2½in pastry cutter. 2 tbsp sunflower oil2 large onions, sliced2 celery sticks, trimmed and sliced1 medium carrot, peeled and cut into rough 15mm/⅝in cubes2 tbsp plain flour1 tsp English mustard powder500ml/18fl oz real ale or stout1kg/2lb 4oz venison (ideally shoulder or leg), cut into 3cm/1in chunks2 heaped tbsp redcurrant jelly1 tbsp fresh thyme leaves, roughly chopped2 bay leaves1–2 tbsp fresh lemon juiceflaked sea salt and freshly ground black pepper 2 tbsp sunflower oil 2 large onions, sliced 2 celery sticks, trimmed and sliced 1 medium carrot, peeled and cut into rough 15mm/⅝in cubes 2 tbsp plain flour 1 tsp English mustard powder 500ml/18fl oz real ale or stout 1kg/2lb 4oz venison (ideally shoulder or leg), cut into 3cm/1in chunks 2 heaped tbsp redcurrant jelly 1 tbsp fresh thyme leaves, roughly chopped 2 bay leaves 1–2 tbsp fresh lemon juice flaked sea salt and freshly ground black pepper 500g/1lb 2oz self-raising flour, plus extra for dusting½ tsp fine sea salt100g/3½oz cold butter, cut into cubes300ml/10½oz whole milk, plus extra for glazingbeaten egg, to glaze (optional) 500g/1lb 2oz self-raising flour, plus extra for dusting ½ tsp fine sea salt 100g/3½oz cold butter, cut into cubes 300ml/10½oz whole milk, plus extra for glazing beaten egg, to glaze (optional) Method Preheat the oven to 180C/350F/Gas 4. Heat the oil in a medium, flameproof casserole dish (or a large heavy-based saucepan) and fry the onions, celery and carrot gently for 10 minutes, or until the onion is softened and lightly coloured, stirring occasionally. Add the flour and mustard and cook for a few seconds before slowly stirring in the ale and 250ml/9fl oz of water. Add the venison, redcurrant jelly, thyme leaves and bay leaves and stir. Season with a little salt and lots of coarsely ground black pepper. Bring to a gentle simmer, stirring occasionally, then cover with a lid. Carefully transfer the dish to the oven and cook for 1¾–2 hours, or until the venison is very tender and the sauce is thick.Season to taste with salt and pepper, adding a little lemon juice to lift the richness. (At this point you can cool the venison mixture and leave it in the fridge to finish off later, or the next day if you like.) When you’re ready to cook your cobbler, spoon the venison mixture into an ovenproof pie dish.For the cobbler topping, preheat the oven to 200C/400F/Gas 6. Put the flour and salt in a large bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the milk, stirring constantly, until the mixture comes together and forms a soft, spongy dough.Turn the dough out onto a floured work surface and roll out until it is about 2cm/¾in thick. Cut out 6cm/2½in rounds with a pastry cutter, kneading and re-rolling any leftover dough as necessary. Place the ‘cobbles’ over the surface of the pie so they nearly cover the filling and brush them with milk or beaten egg. Bake for 30 minutes, or until the topping is golden-brown and the filling is hot. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat the oil in a medium, flameproof casserole dish (or a large heavy-based saucepan) and fry the onions, celery and carrot gently for 10 minutes, or until the onion is softened and lightly coloured, stirring occasionally. Heat the oil in a medium, flameproof casserole dish (or a large heavy-based saucepan) and fry the onions, celery and carrot gently for 10 minutes, or until the onion is softened and lightly coloured, stirring occasionally. Add the flour and mustard and cook for a few seconds before slowly stirring in the ale and 250ml/9fl oz of water. Add the venison, redcurrant jelly, thyme leaves and bay leaves and stir. Season with a little salt and lots of coarsely ground black pepper. Bring to a gentle simmer, stirring occasionally, then cover with a lid. Add the flour and mustard and cook for a few seconds before slowly stirring in the ale and 250ml/9fl oz of water. Add the venison, redcurrant jelly, thyme leaves and bay leaves and stir. Season with a little salt and lots of coarsely ground black pepper. Bring to a gentle simmer, stirring occasionally, then cover with a lid. Carefully transfer the dish to the oven and cook for 1¾–2 hours, or until the venison is very tender and the sauce is thick. Carefully transfer the dish to the oven and cook for 1¾–2 hours, or until the venison is very tender and the sauce is thick. Season to taste with salt and pepper, adding a little lemon juice to lift the richness. (At this point you can cool the venison mixture and leave it in the fridge to finish off later, or the next day if you like.) When you’re ready to cook your cobbler, spoon the venison mixture into an ovenproof pie dish. Season to taste with salt and pepper, adding a little lemon juice to lift the richness. (At this point you can cool the venison mixture and leave it in the fridge to finish off later, or the next day if you like.) When you’re ready to cook your cobbler, spoon the venison mixture into an ovenproof pie dish. For the cobbler topping, preheat the oven to 200C/400F/Gas 6. For the cobbler topping, preheat the oven to 200C/400F/Gas 6. Put the flour and salt in a large bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the milk, stirring constantly, until the mixture comes together and forms a soft, spongy dough. Put the flour and salt in a large bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the milk, stirring constantly, until the mixture comes together and forms a soft, spongy dough. Turn the dough out onto a floured work surface and roll out until it is about 2cm/¾in thick. Cut out 6cm/2½in rounds with a pastry cutter, kneading and re-rolling any leftover dough as necessary. Turn the dough out onto a floured work surface and roll out until it is about 2cm/¾in thick. Cut out 6cm/2½in rounds with a pastry cutter, kneading and re-rolling any leftover dough as necessary. Place the ‘cobbles’ over the surface of the pie so they nearly cover the filling and brush them with milk or beaten egg. Place the ‘cobbles’ over the surface of the pie so they nearly cover the filling and brush them with milk or beaten egg. Bake for 30 minutes, or until the topping is golden-brown and the filling is hot. Bake for 30 minutes, or until the topping is golden-brown and the filling is hot. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/venison_cobbler_98688",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Venison cobbler recipe",
"content": "An average of 5.0 out of 5 stars from 11 ratings This slow-cooked stew crowned with a crunchy cobbler topping really makes the most of venison. Just the thing to perk you up on cold winter's day. Equipment and preparation: For this recipe you will need a 2 litre/3½ pint pie dish and a 6cm/2½in pastry cutter. 2 tbsp sunflower oil2 large onions, sliced2 celery sticks, trimmed and sliced1 medium carrot, peeled and cut into rough 15mm/⅝in cubes2 tbsp plain flour1 tsp English mustard powder500ml/18fl oz real ale or stout1kg/2lb 4oz venison (ideally shoulder or leg), cut into 3cm/1in chunks2 heaped tbsp redcurrant jelly1 tbsp fresh thyme leaves, roughly chopped2 bay leaves1–2 tbsp fresh lemon juiceflaked sea salt and freshly ground black pepper 2 tbsp sunflower oil 2 large onions, sliced 2 celery sticks, trimmed and sliced 1 medium carrot, peeled and cut into rough 15mm/⅝in cubes 2 tbsp plain flour 1 tsp English mustard powder 500ml/18fl oz real ale or stout 1kg/2lb 4oz venison (ideally shoulder or leg), cut into 3cm/1in chunks 2 heaped tbsp redcurrant jelly 1 tbsp fresh thyme leaves, roughly chopped 2 bay leaves 1–2 tbsp fresh lemon juice flaked sea salt and freshly ground black pepper 500g/1lb 2oz self-raising flour, plus extra for dusting½ tsp fine sea salt100g/3½oz cold butter, cut into cubes300ml/10½oz whole milk, plus extra for glazingbeaten egg, to glaze (optional) 500g/1lb 2oz self-raising flour, plus extra for dusting ½ tsp fine sea salt 100g/3½oz cold butter, cut into cubes 300ml/10½oz whole milk, plus extra for glazing beaten egg, to glaze (optional) Method Preheat the oven to 180C/350F/Gas 4. Heat the oil in a medium, flameproof casserole dish (or a large heavy-based saucepan) and fry the onions, celery and carrot gently for 10 minutes, or until the onion is softened and lightly coloured, stirring occasionally. Add the flour and mustard and cook for a few seconds before slowly stirring in the ale and 250ml/9fl oz of water. Add the venison, redcurrant jelly, thyme leaves and bay leaves and stir. Season with a little salt and lots of coarsely ground black pepper. Bring to a gentle simmer, stirring occasionally, then cover with a lid. Carefully transfer the dish to the oven and cook for 1¾–2 hours, or until the venison is very tender and the sauce is thick.Season to taste with salt and pepper, adding a little lemon juice to lift the richness. (At this point you can cool the venison mixture and leave it in the fridge to finish off later, or the next day if you like.) When you’re ready to cook your cobbler, spoon the venison mixture into an ovenproof pie dish.For the cobbler topping, preheat the oven to 200C/400F/Gas 6. Put the flour and salt in a large bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the milk, stirring constantly, until the mixture comes together and forms a soft, spongy dough.Turn the dough out onto a floured work surface and roll out until it is about 2cm/¾in thick. Cut out 6cm/2½in rounds with a pastry cutter, kneading and re-rolling any leftover dough as necessary. Place the ‘cobbles’ over the surface of the pie so they nearly cover the filling and brush them with milk or beaten egg. Bake for 30 minutes, or until the topping is golden-brown and the filling is hot. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat the oil in a medium, flameproof casserole dish (or a large heavy-based saucepan) and fry the onions, celery and carrot gently for 10 minutes, or until the onion is softened and lightly coloured, stirring occasionally. Heat the oil in a medium, flameproof casserole dish (or a large heavy-based saucepan) and fry the onions, celery and carrot gently for 10 minutes, or until the onion is softened and lightly coloured, stirring occasionally. Add the flour and mustard and cook for a few seconds before slowly stirring in the ale and 250ml/9fl oz of water. Add the venison, redcurrant jelly, thyme leaves and bay leaves and stir. Season with a little salt and lots of coarsely ground black pepper. Bring to a gentle simmer, stirring occasionally, then cover with a lid. Add the flour and mustard and cook for a few seconds before slowly stirring in the ale and 250ml/9fl oz of water. Add the venison, redcurrant jelly, thyme leaves and bay leaves and stir. Season with a little salt and lots of coarsely ground black pepper. Bring to a gentle simmer, stirring occasionally, then cover with a lid. Carefully transfer the dish to the oven and cook for 1¾–2 hours, or until the venison is very tender and the sauce is thick. Carefully transfer the dish to the oven and cook for 1¾–2 hours, or until the venison is very tender and the sauce is thick. Season to taste with salt and pepper, adding a little lemon juice to lift the richness. (At this point you can cool the venison mixture and leave it in the fridge to finish off later, or the next day if you like.) When you’re ready to cook your cobbler, spoon the venison mixture into an ovenproof pie dish. Season to taste with salt and pepper, adding a little lemon juice to lift the richness. (At this point you can cool the venison mixture and leave it in the fridge to finish off later, or the next day if you like.) When you’re ready to cook your cobbler, spoon the venison mixture into an ovenproof pie dish. For the cobbler topping, preheat the oven to 200C/400F/Gas 6. For the cobbler topping, preheat the oven to 200C/400F/Gas 6. Put the flour and salt in a large bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the milk, stirring constantly, until the mixture comes together and forms a soft, spongy dough. Put the flour and salt in a large bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the milk, stirring constantly, until the mixture comes together and forms a soft, spongy dough. Turn the dough out onto a floured work surface and roll out until it is about 2cm/¾in thick. Cut out 6cm/2½in rounds with a pastry cutter, kneading and re-rolling any leftover dough as necessary. Turn the dough out onto a floured work surface and roll out until it is about 2cm/¾in thick. Cut out 6cm/2½in rounds with a pastry cutter, kneading and re-rolling any leftover dough as necessary. Place the ‘cobbles’ over the surface of the pie so they nearly cover the filling and brush them with milk or beaten egg. Place the ‘cobbles’ over the surface of the pie so they nearly cover the filling and brush them with milk or beaten egg. Bake for 30 minutes, or until the topping is golden-brown and the filling is hot. Bake for 30 minutes, or until the topping is golden-brown and the filling is hot."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad162eb3bdbfd0cc00b84"
} | 188b9172ac4a409e717f3536641d3d42c03142f10b0e5348b486a0fa14115883 | Leek goats' cheese rarebit with hazelnut salad recipe
Leek and goats' cheese rarebit, hazelnut garden salad, muscatel grapes An average of 0.0 out of 5 stars from 0 ratings Marcus Wareing’s new take on a classic rarebit recipe uses leek and goats' cheese. Accompanied by a crunchy hazelnut garden salad. 2 leeks, washed and trimmed30g/1oz butter 1 tbsp mustard 2 tbsp Worcestershire sauce 30g/1oz plain flour 125ml/4fl oz ale100g/3½oz cheddar cheese, grated 100g/3½oz soft goats' cheese, crumbled4 slices bread, such as sourdough 2 leeks, washed and trimmed 30g/1oz butter 1 tbsp mustard 2 tbsp Worcestershire sauce 30g/1oz plain flour 125ml/4fl oz ale 100g/3½oz cheddar cheese, grated 100g/3½oz soft goats' cheese, crumbled 4 slices bread, such as sourdough 3 tbsp sherry vinegar 3 tbsp hazelnut oil 100g/3½oz toasted hazelnuts, crushed 500g/1lb 2oz salad leaves, washed and ready to use150g/5½oz log goats' cheesehandful muscat grapes 3 tbsp sherry vinegar 3 tbsp hazelnut oil 100g/3½oz toasted hazelnuts, crushed 500g/1lb 2oz salad leaves, washed and ready to use 150g/5½oz log goats' cheese handful muscat grapes Method Light the barbecue and when the coals have died down to a glowing ember, grill the leeks until soft. Finely slice and set aside. In a medium saucepan, melt the butter, mustard and Worcestershire sauce together. Stir in the flour and cook for 2 minutes, stirring continuously with a wooden spoon, until slightly sandy in texture. Whisk in the ale and cook for a further 3–4 minutes until it becomes a smooth, thick paste. Whisk in the cheddar and soft goats' cheese until smooth. Set aside to cool while you make the salad. In a small bowl, mix together the vinegar and oil and add the crushed hazelnuts. Arrange the salad leaves a large bowl, crumble over the goats' cheese and dress with the hazelnut vinaigrette. Preheat the grill and gently toast the bread on both sides. Cover with the chopped leeks and divide the rarebit between the four slices. Place on a baking tray and put under the grill for 5–6 minutes until golden and bubbling. Slice in half and serve on a board along with the grapes and salad. Light the barbecue and when the coals have died down to a glowing ember, grill the leeks until soft. Finely slice and set aside. Light the barbecue and when the coals have died down to a glowing ember, grill the leeks until soft. Finely slice and set aside. In a medium saucepan, melt the butter, mustard and Worcestershire sauce together. Stir in the flour and cook for 2 minutes, stirring continuously with a wooden spoon, until slightly sandy in texture. Whisk in the ale and cook for a further 3–4 minutes until it becomes a smooth, thick paste. Whisk in the cheddar and soft goats' cheese until smooth. Set aside to cool while you make the salad. In a medium saucepan, melt the butter, mustard and Worcestershire sauce together. Stir in the flour and cook for 2 minutes, stirring continuously with a wooden spoon, until slightly sandy in texture. Whisk in the ale and cook for a further 3–4 minutes until it becomes a smooth, thick paste. Whisk in the cheddar and soft goats' cheese until smooth. Set aside to cool while you make the salad. In a small bowl, mix together the vinegar and oil and add the crushed hazelnuts. Arrange the salad leaves a large bowl, crumble over the goats' cheese and dress with the hazelnut vinaigrette. In a small bowl, mix together the vinegar and oil and add the crushed hazelnuts. Arrange the salad leaves a large bowl, crumble over the goats' cheese and dress with the hazelnut vinaigrette. Preheat the grill and gently toast the bread on both sides. Cover with the chopped leeks and divide the rarebit between the four slices. Place on a baking tray and put under the grill for 5–6 minutes until golden and bubbling. Slice in half and serve on a board along with the grapes and salad. Preheat the grill and gently toast the bread on both sides. Cover with the chopped leeks and divide the rarebit between the four slices. Place on a baking tray and put under the grill for 5–6 minutes until golden and bubbling. Slice in half and serve on a board along with the grapes and salad. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/leek_and_goats_cheese_73534",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Leek goats' cheese rarebit with hazelnut salad recipe",
"content": "Leek and goats' cheese rarebit, hazelnut garden salad, muscatel grapes An average of 0.0 out of 5 stars from 0 ratings Marcus Wareing’s new take on a classic rarebit recipe uses leek and goats' cheese. Accompanied by a crunchy hazelnut garden salad. 2 leeks, washed and trimmed30g/1oz butter 1 tbsp mustard 2 tbsp Worcestershire sauce 30g/1oz plain flour 125ml/4fl oz ale100g/3½oz cheddar cheese, grated 100g/3½oz soft goats' cheese, crumbled4 slices bread, such as sourdough 2 leeks, washed and trimmed 30g/1oz butter 1 tbsp mustard 2 tbsp Worcestershire sauce 30g/1oz plain flour 125ml/4fl oz ale 100g/3½oz cheddar cheese, grated 100g/3½oz soft goats' cheese, crumbled 4 slices bread, such as sourdough 3 tbsp sherry vinegar 3 tbsp hazelnut oil 100g/3½oz toasted hazelnuts, crushed 500g/1lb 2oz salad leaves, washed and ready to use150g/5½oz log goats' cheesehandful muscat grapes 3 tbsp sherry vinegar 3 tbsp hazelnut oil 100g/3½oz toasted hazelnuts, crushed 500g/1lb 2oz salad leaves, washed and ready to use 150g/5½oz log goats' cheese handful muscat grapes Method Light the barbecue and when the coals have died down to a glowing ember, grill the leeks until soft. Finely slice and set aside. In a medium saucepan, melt the butter, mustard and Worcestershire sauce together. Stir in the flour and cook for 2 minutes, stirring continuously with a wooden spoon, until slightly sandy in texture. Whisk in the ale and cook for a further 3–4 minutes until it becomes a smooth, thick paste. Whisk in the cheddar and soft goats' cheese until smooth. Set aside to cool while you make the salad. In a small bowl, mix together the vinegar and oil and add the crushed hazelnuts. Arrange the salad leaves a large bowl, crumble over the goats' cheese and dress with the hazelnut vinaigrette. Preheat the grill and gently toast the bread on both sides. Cover with the chopped leeks and divide the rarebit between the four slices. Place on a baking tray and put under the grill for 5–6 minutes until golden and bubbling. Slice in half and serve on a board along with the grapes and salad. Light the barbecue and when the coals have died down to a glowing ember, grill the leeks until soft. Finely slice and set aside. Light the barbecue and when the coals have died down to a glowing ember, grill the leeks until soft. Finely slice and set aside. In a medium saucepan, melt the butter, mustard and Worcestershire sauce together. Stir in the flour and cook for 2 minutes, stirring continuously with a wooden spoon, until slightly sandy in texture. Whisk in the ale and cook for a further 3–4 minutes until it becomes a smooth, thick paste. Whisk in the cheddar and soft goats' cheese until smooth. Set aside to cool while you make the salad. In a medium saucepan, melt the butter, mustard and Worcestershire sauce together. Stir in the flour and cook for 2 minutes, stirring continuously with a wooden spoon, until slightly sandy in texture. Whisk in the ale and cook for a further 3–4 minutes until it becomes a smooth, thick paste. Whisk in the cheddar and soft goats' cheese until smooth. Set aside to cool while you make the salad. In a small bowl, mix together the vinegar and oil and add the crushed hazelnuts. Arrange the salad leaves a large bowl, crumble over the goats' cheese and dress with the hazelnut vinaigrette. In a small bowl, mix together the vinegar and oil and add the crushed hazelnuts. Arrange the salad leaves a large bowl, crumble over the goats' cheese and dress with the hazelnut vinaigrette. Preheat the grill and gently toast the bread on both sides. Cover with the chopped leeks and divide the rarebit between the four slices. Place on a baking tray and put under the grill for 5–6 minutes until golden and bubbling. Slice in half and serve on a board along with the grapes and salad. Preheat the grill and gently toast the bread on both sides. Cover with the chopped leeks and divide the rarebit between the four slices. Place on a baking tray and put under the grill for 5–6 minutes until golden and bubbling. Slice in half and serve on a board along with the grapes and salad."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad162eb3bdbfd0cc00b85"
} | 14d3b8a5e5426822b55ce62c01bce34cecade405eb8aea4d3e2ef9996ecd6ce1 | Melting spiced pork and bean stew recipe
An average of 4.9 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_pork_beans_11197_16x9.jpg A quick cabbage pickle and smoked chilli sweet potato make flavoursome accompaniments to this spiced pork and bean stew. 2 tbsp vegetable oil500g/1lb 2oz pork shoulder, diced1 onion, diced3 garlic cloves, finely chopped2 tbsp ground cumin1 tbsp smoked paprika1 tsp cayenne pepper2 tsp onion powder2 tsp garlic powder2 tsp ground fennel2 tsp dried oregano1 tsp ground allspice (or alternatively use cinnamon)400g tin chopped tomatoes2 tbsp cider vinegar1 tbsp molasses (or dark brown sugar)4 tbsp tomato ketchup400g tin black beans, drainedsalt, to taste 2 tbsp vegetable oil 500g/1lb 2oz pork shoulder, diced 1 onion, diced 3 garlic cloves, finely chopped 2 tbsp ground cumin 1 tbsp smoked paprika 1 tsp cayenne pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp ground fennel 2 tsp dried oregano 1 tsp ground allspice (or alternatively use cinnamon) 400g tin chopped tomatoes 2 tbsp cider vinegar 1 tbsp molasses (or dark brown sugar) 4 tbsp tomato ketchup 400g tin black beans, drained salt, to taste 2 large sweet potatoes2 large knobs of butter1–2 heaped tbsp chipotle paste, to taste 2 large sweet potatoes 2 large knobs of butter 1–2 heaped tbsp chipotle paste, to taste ¼ red cabbage, shredded½ red onion, thinly sliced¼ bunch coriander1 tbsp drained capers, chopped1 heaped tbsp pickled jalapeno chillies, finely chopped, plus 4 tbsp of the pickling juice½ tsp sugar 1 heaped tbsp mayonnaise1 heaped tbsp dry roasted peanuts, finely choppedsalt and freshly ground black pepper ¼ red cabbage, shredded ½ red onion, thinly sliced ¼ bunch coriander 1 tbsp drained capers, chopped 1 heaped tbsp pickled jalapeno chillies, finely chopped, plus 4 tbsp of the pickling juice ½ tsp sugar 1 heaped tbsp mayonnaise 1 heaped tbsp dry roasted peanuts, finely chopped salt and freshly ground black pepper micro corianderred amaranth micro coriander red amaranth Method To make the stew, in a large, lidded, oven-proof casserole dish, heat the oil on a medium–high heat, then add the pork to the pan and brown it all over. Remove the pork from the pan with a slotted spoon and set aside.Add the onion to the pan and cook until softened, then add the garlic and all the dried spices and herbs and stir until aromatic.Tip the browned pork, softened onion, garlic and spice mixture and the remaining ingredients (except for the black beans) into a slow cooker. Add salt, to taste. Cook on low for 6–8 hours (or high for 5–6 hours), adding the drained beans in the final hour. (Alternatively you can cook in an oven pre-heated to 180C/160C Fan/Gas 4 for 1–3 hours or so, or until the pork is falling apart.)To make the smoked chilli sweet potato, preheat the oven to 210C/190C Fam/Gas 6. Line a baking tray with parchment paper. Poke holes in the sweet potatos with a fork and then place them on the tray. Roast for 40–50 minutes, or until you can easily pierce them with fork. Remove from the oven and leave to cool. Scoop the cooked flesh out of the sweet potato jackets. Press the potato through a potato ricer to make an extra creamy mash. Tip into a pan and heat over low heat on the hob, stir in the butter and the chipotle paste until creamy. Season with salt to taste. Keep warm.To make the 'pickly' shredded cabbage, mix together all the ingredients for the cabbage, except the mayonnaise and peanuts. Season to taste and let sit for at least 15 minutes. Stir through the mayonnaise and peanuts just before serving.Serve the pork on a bed of the mash and topped with the cabbage. Garnish with micro coriander and red amaranth, if liked. To make the stew, in a large, lidded, oven-proof casserole dish, heat the oil on a medium–high heat, then add the pork to the pan and brown it all over. Remove the pork from the pan with a slotted spoon and set aside. To make the stew, in a large, lidded, oven-proof casserole dish, heat the oil on a medium–high heat, then add the pork to the pan and brown it all over. Remove the pork from the pan with a slotted spoon and set aside. Add the onion to the pan and cook until softened, then add the garlic and all the dried spices and herbs and stir until aromatic. Add the onion to the pan and cook until softened, then add the garlic and all the dried spices and herbs and stir until aromatic. Tip the browned pork, softened onion, garlic and spice mixture and the remaining ingredients (except for the black beans) into a slow cooker. Add salt, to taste. Tip the browned pork, softened onion, garlic and spice mixture and the remaining ingredients (except for the black beans) into a slow cooker. Add salt, to taste. Cook on low for 6–8 hours (or high for 5–6 hours), adding the drained beans in the final hour. (Alternatively you can cook in an oven pre-heated to 180C/160C Fan/Gas 4 for 1–3 hours or so, or until the pork is falling apart.) Cook on low for 6–8 hours (or high for 5–6 hours), adding the drained beans in the final hour. (Alternatively you can cook in an oven pre-heated to 180C/160C Fan/Gas 4 for 1–3 hours or so, or until the pork is falling apart.) To make the smoked chilli sweet potato, preheat the oven to 210C/190C Fam/Gas 6. Line a baking tray with parchment paper. Poke holes in the sweet potatos with a fork and then place them on the tray. Roast for 40–50 minutes, or until you can easily pierce them with fork. To make the smoked chilli sweet potato, preheat the oven to 210C/190C Fam/Gas 6. Line a baking tray with parchment paper. Poke holes in the sweet potatos with a fork and then place them on the tray. Roast for 40–50 minutes, or until you can easily pierce them with fork. Remove from the oven and leave to cool. Scoop the cooked flesh out of the sweet potato jackets. Press the potato through a potato ricer to make an extra creamy mash. Tip into a pan and heat over low heat on the hob, stir in the butter and the chipotle paste until creamy. Season with salt to taste. Keep warm. Remove from the oven and leave to cool. Scoop the cooked flesh out of the sweet potato jackets. Press the potato through a potato ricer to make an extra creamy mash. Tip into a pan and heat over low heat on the hob, stir in the butter and the chipotle paste until creamy. Season with salt to taste. Keep warm. To make the 'pickly' shredded cabbage, mix together all the ingredients for the cabbage, except the mayonnaise and peanuts. Season to taste and let sit for at least 15 minutes. Stir through the mayonnaise and peanuts just before serving. To make the 'pickly' shredded cabbage, mix together all the ingredients for the cabbage, except the mayonnaise and peanuts. Season to taste and let sit for at least 15 minutes. Stir through the mayonnaise and peanuts just before serving. Serve the pork on a bed of the mash and topped with the cabbage. Garnish with micro coriander and red amaranth, if liked. Serve the pork on a bed of the mash and topped with the cabbage. Garnish with micro coriander and red amaranth, if liked. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spiced_pork_beans_11197",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Melting spiced pork and bean stew recipe",
"content": "An average of 4.9 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_pork_beans_11197_16x9.jpg A quick cabbage pickle and smoked chilli sweet potato make flavoursome accompaniments to this spiced pork and bean stew. 2 tbsp vegetable oil500g/1lb 2oz pork shoulder, diced1 onion, diced3 garlic cloves, finely chopped2 tbsp ground cumin1 tbsp smoked paprika1 tsp cayenne pepper2 tsp onion powder2 tsp garlic powder2 tsp ground fennel2 tsp dried oregano1 tsp ground allspice (or alternatively use cinnamon)400g tin chopped tomatoes2 tbsp cider vinegar1 tbsp molasses (or dark brown sugar)4 tbsp tomato ketchup400g tin black beans, drainedsalt, to taste 2 tbsp vegetable oil 500g/1lb 2oz pork shoulder, diced 1 onion, diced 3 garlic cloves, finely chopped 2 tbsp ground cumin 1 tbsp smoked paprika 1 tsp cayenne pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp ground fennel 2 tsp dried oregano 1 tsp ground allspice (or alternatively use cinnamon) 400g tin chopped tomatoes 2 tbsp cider vinegar 1 tbsp molasses (or dark brown sugar) 4 tbsp tomato ketchup 400g tin black beans, drained salt, to taste 2 large sweet potatoes2 large knobs of butter1–2 heaped tbsp chipotle paste, to taste 2 large sweet potatoes 2 large knobs of butter 1–2 heaped tbsp chipotle paste, to taste ¼ red cabbage, shredded½ red onion, thinly sliced¼ bunch coriander1 tbsp drained capers, chopped1 heaped tbsp pickled jalapeno chillies, finely chopped, plus 4 tbsp of the pickling juice½ tsp sugar 1 heaped tbsp mayonnaise1 heaped tbsp dry roasted peanuts, finely choppedsalt and freshly ground black pepper ¼ red cabbage, shredded ½ red onion, thinly sliced ¼ bunch coriander 1 tbsp drained capers, chopped 1 heaped tbsp pickled jalapeno chillies, finely chopped, plus 4 tbsp of the pickling juice ½ tsp sugar 1 heaped tbsp mayonnaise 1 heaped tbsp dry roasted peanuts, finely chopped salt and freshly ground black pepper micro corianderred amaranth micro coriander red amaranth Method To make the stew, in a large, lidded, oven-proof casserole dish, heat the oil on a medium–high heat, then add the pork to the pan and brown it all over. Remove the pork from the pan with a slotted spoon and set aside.Add the onion to the pan and cook until softened, then add the garlic and all the dried spices and herbs and stir until aromatic.Tip the browned pork, softened onion, garlic and spice mixture and the remaining ingredients (except for the black beans) into a slow cooker. Add salt, to taste. Cook on low for 6–8 hours (or high for 5–6 hours), adding the drained beans in the final hour. (Alternatively you can cook in an oven pre-heated to 180C/160C Fan/Gas 4 for 1–3 hours or so, or until the pork is falling apart.)To make the smoked chilli sweet potato, preheat the oven to 210C/190C Fam/Gas 6. Line a baking tray with parchment paper. Poke holes in the sweet potatos with a fork and then place them on the tray. Roast for 40–50 minutes, or until you can easily pierce them with fork. Remove from the oven and leave to cool. Scoop the cooked flesh out of the sweet potato jackets. Press the potato through a potato ricer to make an extra creamy mash. Tip into a pan and heat over low heat on the hob, stir in the butter and the chipotle paste until creamy. Season with salt to taste. Keep warm.To make the 'pickly' shredded cabbage, mix together all the ingredients for the cabbage, except the mayonnaise and peanuts. Season to taste and let sit for at least 15 minutes. Stir through the mayonnaise and peanuts just before serving.Serve the pork on a bed of the mash and topped with the cabbage. Garnish with micro coriander and red amaranth, if liked. To make the stew, in a large, lidded, oven-proof casserole dish, heat the oil on a medium–high heat, then add the pork to the pan and brown it all over. Remove the pork from the pan with a slotted spoon and set aside. To make the stew, in a large, lidded, oven-proof casserole dish, heat the oil on a medium–high heat, then add the pork to the pan and brown it all over. Remove the pork from the pan with a slotted spoon and set aside. Add the onion to the pan and cook until softened, then add the garlic and all the dried spices and herbs and stir until aromatic. Add the onion to the pan and cook until softened, then add the garlic and all the dried spices and herbs and stir until aromatic. Tip the browned pork, softened onion, garlic and spice mixture and the remaining ingredients (except for the black beans) into a slow cooker. Add salt, to taste. Tip the browned pork, softened onion, garlic and spice mixture and the remaining ingredients (except for the black beans) into a slow cooker. Add salt, to taste. Cook on low for 6–8 hours (or high for 5–6 hours), adding the drained beans in the final hour. (Alternatively you can cook in an oven pre-heated to 180C/160C Fan/Gas 4 for 1–3 hours or so, or until the pork is falling apart.) Cook on low for 6–8 hours (or high for 5–6 hours), adding the drained beans in the final hour. (Alternatively you can cook in an oven pre-heated to 180C/160C Fan/Gas 4 for 1–3 hours or so, or until the pork is falling apart.) To make the smoked chilli sweet potato, preheat the oven to 210C/190C Fam/Gas 6. Line a baking tray with parchment paper. Poke holes in the sweet potatos with a fork and then place them on the tray. Roast for 40–50 minutes, or until you can easily pierce them with fork. To make the smoked chilli sweet potato, preheat the oven to 210C/190C Fam/Gas 6. Line a baking tray with parchment paper. Poke holes in the sweet potatos with a fork and then place them on the tray. Roast for 40–50 minutes, or until you can easily pierce them with fork. Remove from the oven and leave to cool. Scoop the cooked flesh out of the sweet potato jackets. Press the potato through a potato ricer to make an extra creamy mash. Tip into a pan and heat over low heat on the hob, stir in the butter and the chipotle paste until creamy. Season with salt to taste. Keep warm. Remove from the oven and leave to cool. Scoop the cooked flesh out of the sweet potato jackets. Press the potato through a potato ricer to make an extra creamy mash. Tip into a pan and heat over low heat on the hob, stir in the butter and the chipotle paste until creamy. Season with salt to taste. Keep warm. To make the 'pickly' shredded cabbage, mix together all the ingredients for the cabbage, except the mayonnaise and peanuts. Season to taste and let sit for at least 15 minutes. Stir through the mayonnaise and peanuts just before serving. To make the 'pickly' shredded cabbage, mix together all the ingredients for the cabbage, except the mayonnaise and peanuts. Season to taste and let sit for at least 15 minutes. Stir through the mayonnaise and peanuts just before serving. Serve the pork on a bed of the mash and topped with the cabbage. Garnish with micro coriander and red amaranth, if liked. Serve the pork on a bed of the mash and topped with the cabbage. Garnish with micro coriander and red amaranth, if liked."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad163eb3bdbfd0cc00b86"
} | 4b2726fd1f57aac90d53dcfb34ad63068bab50bd6b55a753a09b90d5328d2937 | Vegan Welsh rarebit recipe
An average of 0.0 out of 5 stars from 0 ratings A vegan version of the classic Welsh rarebit, created by the Saturday Kitchen test kitchen. 500g/1lb 2oz vegan cheddar cheese, grated50ml/2fl oz ale1 tbsp vegan relishpinch English mustard powderpinch nutritional yeast flakes (optional)4 slices sourdough bread100g/3½oz button mushrooms, left raw 500g/1lb 2oz vegan cheddar cheese, grated 50ml/2fl oz ale 1 tbsp vegan relish pinch English mustard powder pinch nutritional yeast flakes (optional) 4 slices sourdough bread 100g/3½oz button mushrooms, left raw 2 tbsp chives, batons 2 tbsp chives, batons Method Place 300g/10½oz of the cheese, ale, relish, yeast flakes (if using) and mustard powder in a bowl. Place the bowl over a pan of simmering water, making sure the bowl does not touch the water.As the cheese is melting, stir the ingredients together. When completely combined, the mix should leave the side of the bowl. Then add the remaining 200g of grated cheese.Remove the bowl from the heat and leave to cool for a couple of minutes before leaving to cool in the fridge completely.Meanwhile, slice the raw button mushrooms as thinly as you can, use a mandolin if you like. Then set aside.Toast the sourdough on both sides, then spread the cheese mixture evenly on bread. Place under a hot grill until bubbling and golden brown. Finish with the raw slices of button mushrooms and fresh chives. Place 300g/10½oz of the cheese, ale, relish, yeast flakes (if using) and mustard powder in a bowl. Place the bowl over a pan of simmering water, making sure the bowl does not touch the water. Place 300g/10½oz of the cheese, ale, relish, yeast flakes (if using) and mustard powder in a bowl. Place the bowl over a pan of simmering water, making sure the bowl does not touch the water. As the cheese is melting, stir the ingredients together. When completely combined, the mix should leave the side of the bowl. Then add the remaining 200g of grated cheese. As the cheese is melting, stir the ingredients together. When completely combined, the mix should leave the side of the bowl. Then add the remaining 200g of grated cheese. Remove the bowl from the heat and leave to cool for a couple of minutes before leaving to cool in the fridge completely. Remove the bowl from the heat and leave to cool for a couple of minutes before leaving to cool in the fridge completely. Meanwhile, slice the raw button mushrooms as thinly as you can, use a mandolin if you like. Then set aside. Meanwhile, slice the raw button mushrooms as thinly as you can, use a mandolin if you like. Then set aside. Toast the sourdough on both sides, then spread the cheese mixture evenly on bread. Toast the sourdough on both sides, then spread the cheese mixture evenly on bread. Place under a hot grill until bubbling and golden brown. Place under a hot grill until bubbling and golden brown. Finish with the raw slices of button mushrooms and fresh chives. Finish with the raw slices of button mushrooms and fresh chives. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/vegan_welsh_rarebit_17057",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegan Welsh rarebit recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A vegan version of the classic Welsh rarebit, created by the Saturday Kitchen test kitchen. 500g/1lb 2oz vegan cheddar cheese, grated50ml/2fl oz ale1 tbsp vegan relishpinch English mustard powderpinch nutritional yeast flakes (optional)4 slices sourdough bread100g/3½oz button mushrooms, left raw 500g/1lb 2oz vegan cheddar cheese, grated 50ml/2fl oz ale 1 tbsp vegan relish pinch English mustard powder pinch nutritional yeast flakes (optional) 4 slices sourdough bread 100g/3½oz button mushrooms, left raw 2 tbsp chives, batons 2 tbsp chives, batons Method Place 300g/10½oz of the cheese, ale, relish, yeast flakes (if using) and mustard powder in a bowl. Place the bowl over a pan of simmering water, making sure the bowl does not touch the water.As the cheese is melting, stir the ingredients together. When completely combined, the mix should leave the side of the bowl. Then add the remaining 200g of grated cheese.Remove the bowl from the heat and leave to cool for a couple of minutes before leaving to cool in the fridge completely.Meanwhile, slice the raw button mushrooms as thinly as you can, use a mandolin if you like. Then set aside.Toast the sourdough on both sides, then spread the cheese mixture evenly on bread. Place under a hot grill until bubbling and golden brown. Finish with the raw slices of button mushrooms and fresh chives. Place 300g/10½oz of the cheese, ale, relish, yeast flakes (if using) and mustard powder in a bowl. Place the bowl over a pan of simmering water, making sure the bowl does not touch the water. Place 300g/10½oz of the cheese, ale, relish, yeast flakes (if using) and mustard powder in a bowl. Place the bowl over a pan of simmering water, making sure the bowl does not touch the water. As the cheese is melting, stir the ingredients together. When completely combined, the mix should leave the side of the bowl. Then add the remaining 200g of grated cheese. As the cheese is melting, stir the ingredients together. When completely combined, the mix should leave the side of the bowl. Then add the remaining 200g of grated cheese. Remove the bowl from the heat and leave to cool for a couple of minutes before leaving to cool in the fridge completely. Remove the bowl from the heat and leave to cool for a couple of minutes before leaving to cool in the fridge completely. Meanwhile, slice the raw button mushrooms as thinly as you can, use a mandolin if you like. Then set aside. Meanwhile, slice the raw button mushrooms as thinly as you can, use a mandolin if you like. Then set aside. Toast the sourdough on both sides, then spread the cheese mixture evenly on bread. Toast the sourdough on both sides, then spread the cheese mixture evenly on bread. Place under a hot grill until bubbling and golden brown. Place under a hot grill until bubbling and golden brown. Finish with the raw slices of button mushrooms and fresh chives. Finish with the raw slices of button mushrooms and fresh chives."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad163eb3bdbfd0cc00b87"
} | b254da313c2af5bb0f77fc290db17320d92dfeca42c7acb27810d9fea50f168a | Crab rarebit with pickled spring vegetables recipe
An average of 5.0 out of 5 stars from 2 ratings Tom Brown's fun twist on a classic Welsh Rarebit makes a great summer lunch for friends and family. 50ml/2fl oz white wine vinegar50ml/2fl oz white wine30g/1oz caster sugar2 spring carrots, peeled and thinly sliced8 radishes, trimmed and quartered1 banana shallot, peeled and cut into rings 50ml/2fl oz white wine vinegar 50ml/2fl oz white wine 30g/1oz caster sugar 2 spring carrots, peeled and thinly sliced 8 radishes, trimmed and quartered 1 banana shallot, peeled and cut into rings 50g/1¾oz unsalted butter50g/1¾oz plain flour200ml/7fl oz Cornish amber ale, or any good ale300g/10½oz mature cheddar, grated1 tsp Worcestershire sauce 1 tsp English mustard 2 tbsp brown crab meat 4 thick slices white bread 50g/1¾oz unsalted butter 50g/1¾oz plain flour 200ml/7fl oz Cornish amber ale, or any good ale 300g/10½oz mature cheddar, grated 1 tsp Worcestershire sauce 1 tsp English mustard 2 tbsp brown crab meat 4 thick slices white bread 120g/4½oz white crab meat olive oil, for drizzling½ lemon, juice onlysmall handful fresh flatleaf parsley 120g/4½oz white crab meat olive oil, for drizzling ½ lemon, juice only small handful fresh flatleaf parsley Method To make the pickled vegetables, bring the vinegar, wine and sugar to the boil in a saucepan. Remove from the heat and add the vegetables. Leave to cool and pickle – you can leave these overnight if you want, or eat them as soon as the rarebit is ready.To make the rarebit, melt the butter in a frying pan, add the flour, stir and cook for a minute to make a roux. Add the ale and gently cook until it reduces to a thick sauce. Stir in the cheese, Worcestershire sauce, mustard and brown crab meat and beat until the cheese is melted.Preheat the grill to the hottest setting. Toast the bread. Spread the crab rarebit mixture onto the toast and place under the hot grill until caramelised.To serve, top the rarebit slices with the white crab meat, a good drizzle of olive oil and a squeeze of lemon. Serve with the pickled vegetables and fresh parsley. To make the pickled vegetables, bring the vinegar, wine and sugar to the boil in a saucepan. Remove from the heat and add the vegetables. Leave to cool and pickle – you can leave these overnight if you want, or eat them as soon as the rarebit is ready. To make the pickled vegetables, bring the vinegar, wine and sugar to the boil in a saucepan. Remove from the heat and add the vegetables. Leave to cool and pickle – you can leave these overnight if you want, or eat them as soon as the rarebit is ready. To make the rarebit, melt the butter in a frying pan, add the flour, stir and cook for a minute to make a roux. Add the ale and gently cook until it reduces to a thick sauce. Stir in the cheese, Worcestershire sauce, mustard and brown crab meat and beat until the cheese is melted. To make the rarebit, melt the butter in a frying pan, add the flour, stir and cook for a minute to make a roux. Add the ale and gently cook until it reduces to a thick sauce. Stir in the cheese, Worcestershire sauce, mustard and brown crab meat and beat until the cheese is melted. Preheat the grill to the hottest setting. Toast the bread. Spread the crab rarebit mixture onto the toast and place under the hot grill until caramelised. Preheat the grill to the hottest setting. Toast the bread. Spread the crab rarebit mixture onto the toast and place under the hot grill until caramelised. To serve, top the rarebit slices with the white crab meat, a good drizzle of olive oil and a squeeze of lemon. Serve with the pickled vegetables and fresh parsley. To serve, top the rarebit slices with the white crab meat, a good drizzle of olive oil and a squeeze of lemon. Serve with the pickled vegetables and fresh parsley. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/crab_rarebit_with_31052",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Crab rarebit with pickled spring vegetables recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Tom Brown's fun twist on a classic Welsh Rarebit makes a great summer lunch for friends and family. 50ml/2fl oz white wine vinegar50ml/2fl oz white wine30g/1oz caster sugar2 spring carrots, peeled and thinly sliced8 radishes, trimmed and quartered1 banana shallot, peeled and cut into rings 50ml/2fl oz white wine vinegar 50ml/2fl oz white wine 30g/1oz caster sugar 2 spring carrots, peeled and thinly sliced 8 radishes, trimmed and quartered 1 banana shallot, peeled and cut into rings 50g/1¾oz unsalted butter50g/1¾oz plain flour200ml/7fl oz Cornish amber ale, or any good ale300g/10½oz mature cheddar, grated1 tsp Worcestershire sauce 1 tsp English mustard 2 tbsp brown crab meat 4 thick slices white bread 50g/1¾oz unsalted butter 50g/1¾oz plain flour 200ml/7fl oz Cornish amber ale, or any good ale 300g/10½oz mature cheddar, grated 1 tsp Worcestershire sauce 1 tsp English mustard 2 tbsp brown crab meat 4 thick slices white bread 120g/4½oz white crab meat olive oil, for drizzling½ lemon, juice onlysmall handful fresh flatleaf parsley 120g/4½oz white crab meat olive oil, for drizzling ½ lemon, juice only small handful fresh flatleaf parsley Method To make the pickled vegetables, bring the vinegar, wine and sugar to the boil in a saucepan. Remove from the heat and add the vegetables. Leave to cool and pickle – you can leave these overnight if you want, or eat them as soon as the rarebit is ready.To make the rarebit, melt the butter in a frying pan, add the flour, stir and cook for a minute to make a roux. Add the ale and gently cook until it reduces to a thick sauce. Stir in the cheese, Worcestershire sauce, mustard and brown crab meat and beat until the cheese is melted.Preheat the grill to the hottest setting. Toast the bread. Spread the crab rarebit mixture onto the toast and place under the hot grill until caramelised.To serve, top the rarebit slices with the white crab meat, a good drizzle of olive oil and a squeeze of lemon. Serve with the pickled vegetables and fresh parsley. To make the pickled vegetables, bring the vinegar, wine and sugar to the boil in a saucepan. Remove from the heat and add the vegetables. Leave to cool and pickle – you can leave these overnight if you want, or eat them as soon as the rarebit is ready. To make the pickled vegetables, bring the vinegar, wine and sugar to the boil in a saucepan. Remove from the heat and add the vegetables. Leave to cool and pickle – you can leave these overnight if you want, or eat them as soon as the rarebit is ready. To make the rarebit, melt the butter in a frying pan, add the flour, stir and cook for a minute to make a roux. Add the ale and gently cook until it reduces to a thick sauce. Stir in the cheese, Worcestershire sauce, mustard and brown crab meat and beat until the cheese is melted. To make the rarebit, melt the butter in a frying pan, add the flour, stir and cook for a minute to make a roux. Add the ale and gently cook until it reduces to a thick sauce. Stir in the cheese, Worcestershire sauce, mustard and brown crab meat and beat until the cheese is melted. Preheat the grill to the hottest setting. Toast the bread. Spread the crab rarebit mixture onto the toast and place under the hot grill until caramelised. Preheat the grill to the hottest setting. Toast the bread. Spread the crab rarebit mixture onto the toast and place under the hot grill until caramelised. To serve, top the rarebit slices with the white crab meat, a good drizzle of olive oil and a squeeze of lemon. Serve with the pickled vegetables and fresh parsley. To serve, top the rarebit slices with the white crab meat, a good drizzle of olive oil and a squeeze of lemon. Serve with the pickled vegetables and fresh parsley."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad163eb3bdbfd0cc00b88"
} | fe2017f225404cd8978f39cf81bf2986afb0908fb19c9537aa4d9ace55a42cc4 | Beef rib with honey and ale glaze, green sauce recipe
An average of 4.3 out of 5 stars from 4 ratings Rib-eye steaks are cut from the forerib of beef, but here they are cooked on the bone with a honey and ale glaze. A herby green sauce, jacket potatoes and blackened onions complete Marcus Wareing’s barbecue dinner party – a real treat for special friends. 1.7kg/3lb 12oz bone-in rib-eye steak500g/1lb 2oz small Charlotte potatoes, washed and driedlarge knob butter6 onions, cut in half, peeled, roots left onolive oilsalt and freshly ground black pepper 1.7kg/3lb 12oz bone-in rib-eye steak 500g/1lb 2oz small Charlotte potatoes, washed and dried large knob butter 6 onions, cut in half, peeled, roots left on olive oil salt and freshly ground black pepper 1 tbsp cracked black pepper 1 tbsp paprika 1 tbsp dried oregano 1 tbsp Maldon sea salt 1 tbsp cracked black pepper 1 tbsp paprika 1 tbsp dried oregano 1 tbsp Maldon sea salt 330ml/11½fl oz ale 100g/3½oz honey50g/1¾oz brown sugar 2 tbsp mustard 2 tbsp white wine vinegar 330ml/11½fl oz ale 100g/3½oz honey 50g/1¾oz brown sugar 2 tbsp mustard 2 tbsp white wine vinegar 1 bunch flatleaf parsley1 bunch corianderhandful fresh mint leaves2 garlic cloves, crushed 2 green chillies, seeds removed, chopped 100ml/3½fl oz olive oil2 tbsp sherry vinegar 1 bunch flatleaf parsley 1 bunch coriander handful fresh mint leaves 2 garlic cloves, crushed 2 green chillies, seeds removed, chopped 100ml/3½fl oz olive oil 2 tbsp sherry vinegar Method Crush all the spice rub ingredients together using a pestle and mortar. Rub all over the meat and leave to marinate for about 20 minutes.Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing.Wrap the potatoes in a large piece of foil with the butter and a good pinch of salt and pepper. Place the potatoes directly on the coals and stack some hot coals on top of the foil so the potatoes cook all the way through. Place the onions cut-side down on the barbecue grill for about 10 minutes until blackened.To make the glaze, put all the ingredients in a pan over a medium–high heat and boil for about 10 minutes to reduce to a sticky consistency. Put the blackened onions into the pan of glaze and set aside.Place the beef on the barbecue and cook for about 25 minutes on each side, turning occasionally until nicely charred all over.Brush the glaze over the beef and keep turning it and brushing with glaze for 3–4 minutes, until it is coated and sticky all over. To test that the meat is cooked, insert a digital cooking thermometer into the thickest part of the meat: it should read 58–60C. Place the meat on a tray to rest for at least 15 minutes. While the meat is resting, make the green sauce by blending all the ingredients together.Check the potatoes by piercing the foil with a knife: if they are soft, they are ready. Place the meat on a large serving platter with the potatoes, onions and green sauce. Crush all the spice rub ingredients together using a pestle and mortar. Rub all over the meat and leave to marinate for about 20 minutes. Crush all the spice rub ingredients together using a pestle and mortar. Rub all over the meat and leave to marinate for about 20 minutes. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing. Wrap the potatoes in a large piece of foil with the butter and a good pinch of salt and pepper. Place the potatoes directly on the coals and stack some hot coals on top of the foil so the potatoes cook all the way through. Wrap the potatoes in a large piece of foil with the butter and a good pinch of salt and pepper. Place the potatoes directly on the coals and stack some hot coals on top of the foil so the potatoes cook all the way through. Place the onions cut-side down on the barbecue grill for about 10 minutes until blackened. Place the onions cut-side down on the barbecue grill for about 10 minutes until blackened. To make the glaze, put all the ingredients in a pan over a medium–high heat and boil for about 10 minutes to reduce to a sticky consistency. Put the blackened onions into the pan of glaze and set aside. To make the glaze, put all the ingredients in a pan over a medium–high heat and boil for about 10 minutes to reduce to a sticky consistency. Put the blackened onions into the pan of glaze and set aside. Place the beef on the barbecue and cook for about 25 minutes on each side, turning occasionally until nicely charred all over. Place the beef on the barbecue and cook for about 25 minutes on each side, turning occasionally until nicely charred all over. Brush the glaze over the beef and keep turning it and brushing with glaze for 3–4 minutes, until it is coated and sticky all over. To test that the meat is cooked, insert a digital cooking thermometer into the thickest part of the meat: it should read 58–60C. Place the meat on a tray to rest for at least 15 minutes. Brush the glaze over the beef and keep turning it and brushing with glaze for 3–4 minutes, until it is coated and sticky all over. To test that the meat is cooked, insert a digital cooking thermometer into the thickest part of the meat: it should read 58–60C. Place the meat on a tray to rest for at least 15 minutes. While the meat is resting, make the green sauce by blending all the ingredients together. While the meat is resting, make the green sauce by blending all the ingredients together. Check the potatoes by piercing the foil with a knife: if they are soft, they are ready. Check the potatoes by piercing the foil with a knife: if they are soft, they are ready. Place the meat on a large serving platter with the potatoes, onions and green sauce. Place the meat on a large serving platter with the potatoes, onions and green sauce. Recipe tips If you don’t have a cooking thermometer, insert a thin skewer into the centre of the meat and leave for 10 seconds, then briefly touch the skewer to the inside of your wrist: it should feel hot. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beef_rib_with_honey_and_35357",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef rib with honey and ale glaze, green sauce recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings Rib-eye steaks are cut from the forerib of beef, but here they are cooked on the bone with a honey and ale glaze. A herby green sauce, jacket potatoes and blackened onions complete Marcus Wareing’s barbecue dinner party – a real treat for special friends. 1.7kg/3lb 12oz bone-in rib-eye steak500g/1lb 2oz small Charlotte potatoes, washed and driedlarge knob butter6 onions, cut in half, peeled, roots left onolive oilsalt and freshly ground black pepper 1.7kg/3lb 12oz bone-in rib-eye steak 500g/1lb 2oz small Charlotte potatoes, washed and dried large knob butter 6 onions, cut in half, peeled, roots left on olive oil salt and freshly ground black pepper 1 tbsp cracked black pepper 1 tbsp paprika 1 tbsp dried oregano 1 tbsp Maldon sea salt 1 tbsp cracked black pepper 1 tbsp paprika 1 tbsp dried oregano 1 tbsp Maldon sea salt 330ml/11½fl oz ale 100g/3½oz honey50g/1¾oz brown sugar 2 tbsp mustard 2 tbsp white wine vinegar 330ml/11½fl oz ale 100g/3½oz honey 50g/1¾oz brown sugar 2 tbsp mustard 2 tbsp white wine vinegar 1 bunch flatleaf parsley1 bunch corianderhandful fresh mint leaves2 garlic cloves, crushed 2 green chillies, seeds removed, chopped 100ml/3½fl oz olive oil2 tbsp sherry vinegar 1 bunch flatleaf parsley 1 bunch coriander handful fresh mint leaves 2 garlic cloves, crushed 2 green chillies, seeds removed, chopped 100ml/3½fl oz olive oil 2 tbsp sherry vinegar Method Crush all the spice rub ingredients together using a pestle and mortar. Rub all over the meat and leave to marinate for about 20 minutes.Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing.Wrap the potatoes in a large piece of foil with the butter and a good pinch of salt and pepper. Place the potatoes directly on the coals and stack some hot coals on top of the foil so the potatoes cook all the way through. Place the onions cut-side down on the barbecue grill for about 10 minutes until blackened.To make the glaze, put all the ingredients in a pan over a medium–high heat and boil for about 10 minutes to reduce to a sticky consistency. Put the blackened onions into the pan of glaze and set aside.Place the beef on the barbecue and cook for about 25 minutes on each side, turning occasionally until nicely charred all over.Brush the glaze over the beef and keep turning it and brushing with glaze for 3–4 minutes, until it is coated and sticky all over. To test that the meat is cooked, insert a digital cooking thermometer into the thickest part of the meat: it should read 58–60C. Place the meat on a tray to rest for at least 15 minutes. While the meat is resting, make the green sauce by blending all the ingredients together.Check the potatoes by piercing the foil with a knife: if they are soft, they are ready. Place the meat on a large serving platter with the potatoes, onions and green sauce. Crush all the spice rub ingredients together using a pestle and mortar. Rub all over the meat and leave to marinate for about 20 minutes. Crush all the spice rub ingredients together using a pestle and mortar. Rub all over the meat and leave to marinate for about 20 minutes. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing. Wrap the potatoes in a large piece of foil with the butter and a good pinch of salt and pepper. Place the potatoes directly on the coals and stack some hot coals on top of the foil so the potatoes cook all the way through. Wrap the potatoes in a large piece of foil with the butter and a good pinch of salt and pepper. Place the potatoes directly on the coals and stack some hot coals on top of the foil so the potatoes cook all the way through. Place the onions cut-side down on the barbecue grill for about 10 minutes until blackened. Place the onions cut-side down on the barbecue grill for about 10 minutes until blackened. To make the glaze, put all the ingredients in a pan over a medium–high heat and boil for about 10 minutes to reduce to a sticky consistency. Put the blackened onions into the pan of glaze and set aside. To make the glaze, put all the ingredients in a pan over a medium–high heat and boil for about 10 minutes to reduce to a sticky consistency. Put the blackened onions into the pan of glaze and set aside. Place the beef on the barbecue and cook for about 25 minutes on each side, turning occasionally until nicely charred all over. Place the beef on the barbecue and cook for about 25 minutes on each side, turning occasionally until nicely charred all over. Brush the glaze over the beef and keep turning it and brushing with glaze for 3–4 minutes, until it is coated and sticky all over. To test that the meat is cooked, insert a digital cooking thermometer into the thickest part of the meat: it should read 58–60C. Place the meat on a tray to rest for at least 15 minutes. Brush the glaze over the beef and keep turning it and brushing with glaze for 3–4 minutes, until it is coated and sticky all over. To test that the meat is cooked, insert a digital cooking thermometer into the thickest part of the meat: it should read 58–60C. Place the meat on a tray to rest for at least 15 minutes. While the meat is resting, make the green sauce by blending all the ingredients together. While the meat is resting, make the green sauce by blending all the ingredients together. Check the potatoes by piercing the foil with a knife: if they are soft, they are ready. Check the potatoes by piercing the foil with a knife: if they are soft, they are ready. Place the meat on a large serving platter with the potatoes, onions and green sauce. Place the meat on a large serving platter with the potatoes, onions and green sauce. Recipe tips If you don’t have a cooking thermometer, insert a thin skewer into the centre of the meat and leave for 10 seconds, then briefly touch the skewer to the inside of your wrist: it should feel hot."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad163eb3bdbfd0cc00b89"
} | 8548a9c5e3258fb477f98faf1369dcfd2193cd144ef0b16b4cd27173cb0f4ec7 | Sausage and vegetable casserole recipe
An average of 4.2 out of 5 stars from 17 ratings The Hairy Bikers' sausage and vegetable casserole uses a fragrant hoppy ale to lend a bitter edge, balanced with a little sugar. Serve with creamy mash. 1 tbsp sunflower oil12 good-quality pork sausages 2 medium onions, chopped2 celery sticks, trimmed and thinly sliced3 medium carrots, peeled and thickly sliced500ml/18fl oz India pale ale½ beef stock cube2 tbsp tomato purée2 tbsp light muscovado sugar1 bay leafsplash Worcestershire sauce2 medium leeks, trimmed and cut into 2cm/1in slices1 tbsp cornflour1 tsp flaked sea salt, plus extra to seasonfreshly ground black pepperfresh parsley, chopped, to garnish 1 tbsp sunflower oil 12 good-quality pork sausages 2 medium onions, chopped 2 celery sticks, trimmed and thinly sliced 3 medium carrots, peeled and thickly sliced 500ml/18fl oz India pale ale ½ beef stock cube 2 tbsp tomato purée 2 tbsp light muscovado sugar 1 bay leaf splash Worcestershire sauce 2 medium leeks, trimmed and cut into 2cm/1in slices 1 tbsp cornflour 1 tsp flaked sea salt, plus extra to season freshly ground black pepper fresh parsley, chopped, to garnish Method Heat the oil in a large non-stick frying pan and fry the sausages over a medium heat for 8-10 minutes, turning regularly until nicely browned all over. Transfer the sausages to a large flameproof casserole or your biggest saucepan.Add the onions, celery and carrots to the frying pan and cook over a medium-high heat, stirring regularly, for five minutes or until beginning to soften and lightly colour. You shouldn’t need any extra fat to fry the vegetables, but if you do, just add a splash more sunflower oil. Tip the vegetables into the pan with the sausages.Pour the ale and 150ml/5fl oz water into the casserole and crumble the stock cube over the top. Stir in the tomato purée, sugar, bay leaf and a splash of Worcestershire sauce. Bring to the boil then reduce the heat, cover with a lid and simmer gently for 30 minutes, stirring occasionally.Add the leeks to the casserole and simmer uncovered for five minutes, stirring occasionally. Mix the cornflour with a tablespoon of cold water until smooth. Stir into the casserole and cook for 2-3 minutes, stirring regularly until the sauce has thickened. Remove the pan from the heat, season with salt and pepper and sprinkle the chopped parsley over. Heat the oil in a large non-stick frying pan and fry the sausages over a medium heat for 8-10 minutes, turning regularly until nicely browned all over. Transfer the sausages to a large flameproof casserole or your biggest saucepan. Heat the oil in a large non-stick frying pan and fry the sausages over a medium heat for 8-10 minutes, turning regularly until nicely browned all over. Transfer the sausages to a large flameproof casserole or your biggest saucepan. Add the onions, celery and carrots to the frying pan and cook over a medium-high heat, stirring regularly, for five minutes or until beginning to soften and lightly colour. You shouldn’t need any extra fat to fry the vegetables, but if you do, just add a splash more sunflower oil. Tip the vegetables into the pan with the sausages. Add the onions, celery and carrots to the frying pan and cook over a medium-high heat, stirring regularly, for five minutes or until beginning to soften and lightly colour. You shouldn’t need any extra fat to fry the vegetables, but if you do, just add a splash more sunflower oil. Tip the vegetables into the pan with the sausages. Pour the ale and 150ml/5fl oz water into the casserole and crumble the stock cube over the top. Stir in the tomato purée, sugar, bay leaf and a splash of Worcestershire sauce. Bring to the boil then reduce the heat, cover with a lid and simmer gently for 30 minutes, stirring occasionally. Pour the ale and 150ml/5fl oz water into the casserole and crumble the stock cube over the top. Stir in the tomato purée, sugar, bay leaf and a splash of Worcestershire sauce. Bring to the boil then reduce the heat, cover with a lid and simmer gently for 30 minutes, stirring occasionally. Add the leeks to the casserole and simmer uncovered for five minutes, stirring occasionally. Mix the cornflour with a tablespoon of cold water until smooth. Stir into the casserole and cook for 2-3 minutes, stirring regularly until the sauce has thickened. Add the leeks to the casserole and simmer uncovered for five minutes, stirring occasionally. Mix the cornflour with a tablespoon of cold water until smooth. Stir into the casserole and cook for 2-3 minutes, stirring regularly until the sauce has thickened. Remove the pan from the heat, season with salt and pepper and sprinkle the chopped parsley over. Remove the pan from the heat, season with salt and pepper and sprinkle the chopped parsley over. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sausage_and_ale_82453",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sausage and vegetable casserole recipe",
"content": "An average of 4.2 out of 5 stars from 17 ratings The Hairy Bikers' sausage and vegetable casserole uses a fragrant hoppy ale to lend a bitter edge, balanced with a little sugar. Serve with creamy mash. 1 tbsp sunflower oil12 good-quality pork sausages 2 medium onions, chopped2 celery sticks, trimmed and thinly sliced3 medium carrots, peeled and thickly sliced500ml/18fl oz India pale ale½ beef stock cube2 tbsp tomato purée2 tbsp light muscovado sugar1 bay leafsplash Worcestershire sauce2 medium leeks, trimmed and cut into 2cm/1in slices1 tbsp cornflour1 tsp flaked sea salt, plus extra to seasonfreshly ground black pepperfresh parsley, chopped, to garnish 1 tbsp sunflower oil 12 good-quality pork sausages 2 medium onions, chopped 2 celery sticks, trimmed and thinly sliced 3 medium carrots, peeled and thickly sliced 500ml/18fl oz India pale ale ½ beef stock cube 2 tbsp tomato purée 2 tbsp light muscovado sugar 1 bay leaf splash Worcestershire sauce 2 medium leeks, trimmed and cut into 2cm/1in slices 1 tbsp cornflour 1 tsp flaked sea salt, plus extra to season freshly ground black pepper fresh parsley, chopped, to garnish Method Heat the oil in a large non-stick frying pan and fry the sausages over a medium heat for 8-10 minutes, turning regularly until nicely browned all over. Transfer the sausages to a large flameproof casserole or your biggest saucepan.Add the onions, celery and carrots to the frying pan and cook over a medium-high heat, stirring regularly, for five minutes or until beginning to soften and lightly colour. You shouldn’t need any extra fat to fry the vegetables, but if you do, just add a splash more sunflower oil. Tip the vegetables into the pan with the sausages.Pour the ale and 150ml/5fl oz water into the casserole and crumble the stock cube over the top. Stir in the tomato purée, sugar, bay leaf and a splash of Worcestershire sauce. Bring to the boil then reduce the heat, cover with a lid and simmer gently for 30 minutes, stirring occasionally.Add the leeks to the casserole and simmer uncovered for five minutes, stirring occasionally. Mix the cornflour with a tablespoon of cold water until smooth. Stir into the casserole and cook for 2-3 minutes, stirring regularly until the sauce has thickened. Remove the pan from the heat, season with salt and pepper and sprinkle the chopped parsley over. Heat the oil in a large non-stick frying pan and fry the sausages over a medium heat for 8-10 minutes, turning regularly until nicely browned all over. Transfer the sausages to a large flameproof casserole or your biggest saucepan. Heat the oil in a large non-stick frying pan and fry the sausages over a medium heat for 8-10 minutes, turning regularly until nicely browned all over. Transfer the sausages to a large flameproof casserole or your biggest saucepan. Add the onions, celery and carrots to the frying pan and cook over a medium-high heat, stirring regularly, for five minutes or until beginning to soften and lightly colour. You shouldn’t need any extra fat to fry the vegetables, but if you do, just add a splash more sunflower oil. Tip the vegetables into the pan with the sausages. Add the onions, celery and carrots to the frying pan and cook over a medium-high heat, stirring regularly, for five minutes or until beginning to soften and lightly colour. You shouldn’t need any extra fat to fry the vegetables, but if you do, just add a splash more sunflower oil. Tip the vegetables into the pan with the sausages. Pour the ale and 150ml/5fl oz water into the casserole and crumble the stock cube over the top. Stir in the tomato purée, sugar, bay leaf and a splash of Worcestershire sauce. Bring to the boil then reduce the heat, cover with a lid and simmer gently for 30 minutes, stirring occasionally. Pour the ale and 150ml/5fl oz water into the casserole and crumble the stock cube over the top. Stir in the tomato purée, sugar, bay leaf and a splash of Worcestershire sauce. Bring to the boil then reduce the heat, cover with a lid and simmer gently for 30 minutes, stirring occasionally. Add the leeks to the casserole and simmer uncovered for five minutes, stirring occasionally. Mix the cornflour with a tablespoon of cold water until smooth. Stir into the casserole and cook for 2-3 minutes, stirring regularly until the sauce has thickened. Add the leeks to the casserole and simmer uncovered for five minutes, stirring occasionally. Mix the cornflour with a tablespoon of cold water until smooth. Stir into the casserole and cook for 2-3 minutes, stirring regularly until the sauce has thickened. Remove the pan from the heat, season with salt and pepper and sprinkle the chopped parsley over. Remove the pan from the heat, season with salt and pepper and sprinkle the chopped parsley over."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad164eb3bdbfd0cc00b8a"
} | c64a59855f567533502cf4664c475f47b0119c701a7c174f2e1ba1f49294fd0c | Beef, oyster and ale pie recipe
An average of 5.0 out of 5 stars from 1 rating A beautifully balanced recipe for beef, oyster and ale pie with flavours of tarragon, dark ale, bacon. 1kg/2lb 2oz beef braising steak, choppedsalt and freshly ground black pepper50ml/2floz vegetable oil 175g/6oz smoked bacon, cut into large lardons125g/4½oz onion, chopped 125g/4½oz carrots, peeled, cut into batons 1-2 garlic cloves, peeled, chopped 125g/4½oz baby button mushrooms25g/1oz plain flour 500ml/17½fl oz dark ale1 tbsp chicken bouillon powder2 litres/3½ pints boiling water 1 large bouquet garni (bay leaves, parsley and thyme, tied together with kitchen string) 1 tbsp wholegrain mustard350g/12oz new potatoes, larger ones halved1 tsp tarragon, leaves only, chopped12 large fresh oysters, shucked250g/9oz ready-rolled puff pastry1 free-range egg, plus 1 egg yolk, beaten together with a pinch of salt 1kg/2lb 2oz beef braising steak, chopped salt and freshly ground black pepper 50ml/2floz vegetable oil 175g/6oz smoked bacon, cut into large lardons 125g/4½oz onion, chopped 125g/4½oz carrots, peeled, cut into batons 1-2 garlic cloves, peeled, chopped 125g/4½oz baby button mushrooms 25g/1oz plain flour 500ml/17½fl oz dark ale 1 tbsp chicken bouillon powder 2 litres/3½ pints boiling water 1 large bouquet garni (bay leaves, parsley and thyme, tied together with kitchen string) 1 tbsp wholegrain mustard 350g/12oz new potatoes, larger ones halved 1 tsp tarragon, leaves only, chopped 12 large fresh oysters, shucked 250g/9oz ready-rolled puff pastry 1 free-range egg, plus 1 egg yolk, beaten together with a pinch of salt Method Season the beef with salt and freshly ground black pepper. Heat a large pan until hot, then add the vegetable oil and fry the beef for 2-3 minutes, turning occasionally, until browned all over.Add the smoked bacon and fry for a further 1-2 minutes, then add the onion, carrots, garlic and mushrooms. Fry for 2-3 minutes, then add the flour and stir well to prevent any lumps from forming. Cook for a further minute. Pour in the dark ale, bring to the boil and cook for 8-10 minutes, or until reduced by half. Dissolve the chicken bouillon powder in the water, then add to the pan along with the bouquet garni, wholegrain mustard and new potatoes. Bring to the boil and season with salt and freshly ground black pepper, then reduce to a simmer and cook for two hours, or until the beef is tender. Add the chopped tarragon to the pan and season, to taste, if necessary. Remove the pan from the heat and set aside to cool. Discard the bouquet garni.Preheat the oven to 200C/400F/Gas 6. Spoon the beef mixture into a 20cm x 15cm/8in x 6in pie dish and add the oysters, folding them gently into the beef mixture. Roll out the puff pastry until it is 3mm thick, then cut out pieces of pastry large enough to fit over the top of the pie dishes as a lid, with a bit of overhang. Crimp the edges with your fingers, securing the pastry to the dish. Prick the surface of the pastry with a fork, then brush with the beaten egg. Place the pies onto a baking tray and bake in the oven for 20 minutes, or until the pastry is golden-brown and crisp.Serve the pies with sides of lightly boiled seasonal green vegetables, such as green beans, broccoli or spinach. Season the beef with salt and freshly ground black pepper. Heat a large pan until hot, then add the vegetable oil and fry the beef for 2-3 minutes, turning occasionally, until browned all over. Season the beef with salt and freshly ground black pepper. Heat a large pan until hot, then add the vegetable oil and fry the beef for 2-3 minutes, turning occasionally, until browned all over. Add the smoked bacon and fry for a further 1-2 minutes, then add the onion, carrots, garlic and mushrooms. Fry for 2-3 minutes, then add the flour and stir well to prevent any lumps from forming. Cook for a further minute. Add the smoked bacon and fry for a further 1-2 minutes, then add the onion, carrots, garlic and mushrooms. Fry for 2-3 minutes, then add the flour and stir well to prevent any lumps from forming. Cook for a further minute. Pour in the dark ale, bring to the boil and cook for 8-10 minutes, or until reduced by half. Dissolve the chicken bouillon powder in the water, then add to the pan along with the bouquet garni, wholegrain mustard and new potatoes. Bring to the boil and season with salt and freshly ground black pepper, then reduce to a simmer and cook for two hours, or until the beef is tender. Pour in the dark ale, bring to the boil and cook for 8-10 minutes, or until reduced by half. Dissolve the chicken bouillon powder in the water, then add to the pan along with the bouquet garni, wholegrain mustard and new potatoes. Bring to the boil and season with salt and freshly ground black pepper, then reduce to a simmer and cook for two hours, or until the beef is tender. Add the chopped tarragon to the pan and season, to taste, if necessary. Remove the pan from the heat and set aside to cool. Discard the bouquet garni. Add the chopped tarragon to the pan and season, to taste, if necessary. Remove the pan from the heat and set aside to cool. Discard the bouquet garni. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Spoon the beef mixture into a 20cm x 15cm/8in x 6in pie dish and add the oysters, folding them gently into the beef mixture. Spoon the beef mixture into a 20cm x 15cm/8in x 6in pie dish and add the oysters, folding them gently into the beef mixture. Roll out the puff pastry until it is 3mm thick, then cut out pieces of pastry large enough to fit over the top of the pie dishes as a lid, with a bit of overhang. Crimp the edges with your fingers, securing the pastry to the dish. Roll out the puff pastry until it is 3mm thick, then cut out pieces of pastry large enough to fit over the top of the pie dishes as a lid, with a bit of overhang. Crimp the edges with your fingers, securing the pastry to the dish. Prick the surface of the pastry with a fork, then brush with the beaten egg. Place the pies onto a baking tray and bake in the oven for 20 minutes, or until the pastry is golden-brown and crisp. Prick the surface of the pastry with a fork, then brush with the beaten egg. Place the pies onto a baking tray and bake in the oven for 20 minutes, or until the pastry is golden-brown and crisp. Serve the pies with sides of lightly boiled seasonal green vegetables, such as green beans, broccoli or spinach. Serve the pies with sides of lightly boiled seasonal green vegetables, such as green beans, broccoli or spinach. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beefoysterandalepie_92453",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef, oyster and ale pie recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A beautifully balanced recipe for beef, oyster and ale pie with flavours of tarragon, dark ale, bacon. 1kg/2lb 2oz beef braising steak, choppedsalt and freshly ground black pepper50ml/2floz vegetable oil 175g/6oz smoked bacon, cut into large lardons125g/4½oz onion, chopped 125g/4½oz carrots, peeled, cut into batons 1-2 garlic cloves, peeled, chopped 125g/4½oz baby button mushrooms25g/1oz plain flour 500ml/17½fl oz dark ale1 tbsp chicken bouillon powder2 litres/3½ pints boiling water 1 large bouquet garni (bay leaves, parsley and thyme, tied together with kitchen string) 1 tbsp wholegrain mustard350g/12oz new potatoes, larger ones halved1 tsp tarragon, leaves only, chopped12 large fresh oysters, shucked250g/9oz ready-rolled puff pastry1 free-range egg, plus 1 egg yolk, beaten together with a pinch of salt 1kg/2lb 2oz beef braising steak, chopped salt and freshly ground black pepper 50ml/2floz vegetable oil 175g/6oz smoked bacon, cut into large lardons 125g/4½oz onion, chopped 125g/4½oz carrots, peeled, cut into batons 1-2 garlic cloves, peeled, chopped 125g/4½oz baby button mushrooms 25g/1oz plain flour 500ml/17½fl oz dark ale 1 tbsp chicken bouillon powder 2 litres/3½ pints boiling water 1 large bouquet garni (bay leaves, parsley and thyme, tied together with kitchen string) 1 tbsp wholegrain mustard 350g/12oz new potatoes, larger ones halved 1 tsp tarragon, leaves only, chopped 12 large fresh oysters, shucked 250g/9oz ready-rolled puff pastry 1 free-range egg, plus 1 egg yolk, beaten together with a pinch of salt Method Season the beef with salt and freshly ground black pepper. Heat a large pan until hot, then add the vegetable oil and fry the beef for 2-3 minutes, turning occasionally, until browned all over.Add the smoked bacon and fry for a further 1-2 minutes, then add the onion, carrots, garlic and mushrooms. Fry for 2-3 minutes, then add the flour and stir well to prevent any lumps from forming. Cook for a further minute. Pour in the dark ale, bring to the boil and cook for 8-10 minutes, or until reduced by half. Dissolve the chicken bouillon powder in the water, then add to the pan along with the bouquet garni, wholegrain mustard and new potatoes. Bring to the boil and season with salt and freshly ground black pepper, then reduce to a simmer and cook for two hours, or until the beef is tender. Add the chopped tarragon to the pan and season, to taste, if necessary. Remove the pan from the heat and set aside to cool. Discard the bouquet garni.Preheat the oven to 200C/400F/Gas 6. Spoon the beef mixture into a 20cm x 15cm/8in x 6in pie dish and add the oysters, folding them gently into the beef mixture. Roll out the puff pastry until it is 3mm thick, then cut out pieces of pastry large enough to fit over the top of the pie dishes as a lid, with a bit of overhang. Crimp the edges with your fingers, securing the pastry to the dish. Prick the surface of the pastry with a fork, then brush with the beaten egg. Place the pies onto a baking tray and bake in the oven for 20 minutes, or until the pastry is golden-brown and crisp.Serve the pies with sides of lightly boiled seasonal green vegetables, such as green beans, broccoli or spinach. Season the beef with salt and freshly ground black pepper. Heat a large pan until hot, then add the vegetable oil and fry the beef for 2-3 minutes, turning occasionally, until browned all over. Season the beef with salt and freshly ground black pepper. Heat a large pan until hot, then add the vegetable oil and fry the beef for 2-3 minutes, turning occasionally, until browned all over. Add the smoked bacon and fry for a further 1-2 minutes, then add the onion, carrots, garlic and mushrooms. Fry for 2-3 minutes, then add the flour and stir well to prevent any lumps from forming. Cook for a further minute. Add the smoked bacon and fry for a further 1-2 minutes, then add the onion, carrots, garlic and mushrooms. Fry for 2-3 minutes, then add the flour and stir well to prevent any lumps from forming. Cook for a further minute. Pour in the dark ale, bring to the boil and cook for 8-10 minutes, or until reduced by half. Dissolve the chicken bouillon powder in the water, then add to the pan along with the bouquet garni, wholegrain mustard and new potatoes. Bring to the boil and season with salt and freshly ground black pepper, then reduce to a simmer and cook for two hours, or until the beef is tender. Pour in the dark ale, bring to the boil and cook for 8-10 minutes, or until reduced by half. Dissolve the chicken bouillon powder in the water, then add to the pan along with the bouquet garni, wholegrain mustard and new potatoes. Bring to the boil and season with salt and freshly ground black pepper, then reduce to a simmer and cook for two hours, or until the beef is tender. Add the chopped tarragon to the pan and season, to taste, if necessary. Remove the pan from the heat and set aside to cool. Discard the bouquet garni. Add the chopped tarragon to the pan and season, to taste, if necessary. Remove the pan from the heat and set aside to cool. Discard the bouquet garni. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Spoon the beef mixture into a 20cm x 15cm/8in x 6in pie dish and add the oysters, folding them gently into the beef mixture. Spoon the beef mixture into a 20cm x 15cm/8in x 6in pie dish and add the oysters, folding them gently into the beef mixture. Roll out the puff pastry until it is 3mm thick, then cut out pieces of pastry large enough to fit over the top of the pie dishes as a lid, with a bit of overhang. Crimp the edges with your fingers, securing the pastry to the dish. Roll out the puff pastry until it is 3mm thick, then cut out pieces of pastry large enough to fit over the top of the pie dishes as a lid, with a bit of overhang. Crimp the edges with your fingers, securing the pastry to the dish. Prick the surface of the pastry with a fork, then brush with the beaten egg. Place the pies onto a baking tray and bake in the oven for 20 minutes, or until the pastry is golden-brown and crisp. Prick the surface of the pastry with a fork, then brush with the beaten egg. Place the pies onto a baking tray and bake in the oven for 20 minutes, or until the pastry is golden-brown and crisp. Serve the pies with sides of lightly boiled seasonal green vegetables, such as green beans, broccoli or spinach. Serve the pies with sides of lightly boiled seasonal green vegetables, such as green beans, broccoli or spinach."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad167eb3bdbfd0cc00b8b"
} | 04a7b32e9cd5895cac10e3a1f1a763dc509e54bcd88777a5e35daf250c97a10b | Meatloaf sarnie recipe
To make the meatloaf, put the porcini mushrooms into a small bowl. Add 100ml/3½fl oz water straight from the kettle and allow to soak for at least 20 minutes. Drain over a muslin (keep the drained liquid) and chop the mushrooms into little pieces. Set aside.Put the milk in a small saucepan and warm over a low heat. Add the bread, which will immediately soak up the milk. Mash it to a pulp using a fork. Remove from the heat and allow to cool completely.Put the beef mince, cooled bread mixture, onion, mortadella, parmesan, garlic, egg yolk, 1 teaspoon salt and 10–12 grinds black pepper into a large bowl. Knead the mixture thoroughly with your hands to get everything completely combined. Shape the meat into a wide sausage shape, making sure it fits into the pot you’re going to cook it in.Slap the loaf all over to drive out the air, which will help prevent the meatloaf from falling apart. Roll the whole thing in breadcrumbs until completely coated and transfer to the fridge. Chill for at least 4 hours until set.On the day of serving, set a large, lidded pot over a medium heat and add the butter and oil. When the butter foams, add the meatloaf to the pan and brown all over as best you can, turning carefully and trying not to break it. When the meatloaf is browned, add the wine and reduce to half its original volume, basting occasionally.Reduce the heat to medium-low and add the chopped porcini mushrooms, chopped tomatoes and all their juice and filtered mushroom liquid. Bring to the boil. Give everything a good stir and baste the loaf a little. Cover and cook for 30 minutes, moving the loaf occasionally so it doesn’t stick. After 30 minutes, move the lid so it’s slightly askew and cook for another 30 minutes, turning the meat once if you can and regularly basting. Remove from the heat.Rest the loaf in the pan for 5–10 minutes before transferring to a chopping board and cutting into thick slices.If the sauce in the pot is a little runny, reduce it over a high heat until thickened. Keep both the meatloaf and sauce aside for sarnie assembly. To make the pommes purée, put 1 litre/1¾ pint water, the potatoes and 1 tablespoon fine sea salt into a saucepan and bring to a simmer. Cover with a lid and cook until the potatoes are soft enough for a knife to slip through them easily – roughly 25 minutes.Drain the potatoes and then peel them (use rubber gloves, if you like, to protect your hands from the heat). Put the potatoes through a ricer, using the finest disc. Transfer the potatoes to a dry pan over a medium heat to dry the potatoes out a little. Reduce the heat to low and beat in the butter, bit by bit, until all incorporated. Put the milk in a separate pan and bring to the boil. Once super-hot, beat the milk into the potatoes a bit at a time. Once all the milk is incorporated, taste the mash and season with salt and pepper.To make the pickled carrots, start by sterilising your 1 litre jar. Preheat the oven to 200C/180C Fan/Gas 6. Wash the jar, lid and rubber ring in hot soapy water. Dry with a clean tea towel. Put the whole jar (excluding the rubber ring) into the oven for 10 minutes. Take out, let cool and reassemble without touching inside the jar. Your jar is now ready.To make the pickling liquor, put the vinegar, sugar and 250ml/9fl oz water into a saucepan and bring the liquid to just below boiling. Stir until the sugar dissolves, take the pan off the heat and leave to cool completely.Fill the sterilised jar with the carrots, making sure your hands don’t touch the inside, then pour over the cooled pickling liquor until everything is completely covered. If pieces of carrots are poking out, use a round of greaseproof paper and a fork to push them under the liquid. Seal the jar and leave somewhere cool and dark, like the fridge, for at least 3 hrs. The carrots will keep for a month as long as they stay submerged, and you don’t put dirty fingers inside the jar!Now, assemble your sandwich. If using leftover meatloaf, preheat the oven to 90C/110C Fan/Gas 1. Pop the thick slices onto a baking tray and into the oven, slathered with the leftover sauce, for 10 minutes or until piping hot.Heat up the pommes purée in a saucepan over a medium heat and drain some of the pickled carrots. Slice open your ciabatta, then slather the inside (top and bottom) with pommes purée. Lay the warm meatloaf slices on top of the mash and cover with any extra sauce you have from the tray. Put a big handful of carrots on top of the saucy meatloaf, sprinkle with parsley, put the lid on and tuck in! To make the meatloaf, put the porcini mushrooms into a small bowl. Add 100ml/3½fl oz water straight from the kettle and allow to soak for at least 20 minutes. Drain over a muslin (keep the drained liquid) and chop the mushrooms into little pieces. Set aside. To make the meatloaf, put the porcini mushrooms into a small bowl. Add 100ml/3½fl oz water straight from the kettle and allow to soak for at least 20 minutes. Drain over a muslin (keep the drained liquid) and chop the mushrooms into little pieces. Set aside. Put the milk in a small saucepan and warm over a low heat. Add the bread, which will immediately soak up the milk. Mash it to a pulp using a fork. Remove from the heat and allow to cool completely. Put the milk in a small saucepan and warm over a low heat. Add the bread, which will immediately soak up the milk. Mash it to a pulp using a fork. Remove from the heat and allow to cool completely. Put the beef mince, cooled bread mixture, onion, mortadella, parmesan, garlic, egg yolk, 1 teaspoon salt and 10–12 grinds black pepper into a large bowl. Knead the mixture thoroughly with your hands to get everything completely combined. Shape the meat into a wide sausage shape, making sure it fits into the pot you’re going to cook it in. Put the beef mince, cooled bread mixture, onion, mortadella, parmesan, garlic, egg yolk, 1 teaspoon salt and 10–12 grinds black pepper into a large bowl. Knead the mixture thoroughly with your hands to get everything completely combined. Shape the meat into a wide sausage shape, making sure it fits into the pot you’re going to cook it in. Slap the loaf all over to drive out the air, which will help prevent the meatloaf from falling apart. Roll the whole thing in breadcrumbs until completely coated and transfer to the fridge. Chill for at least 4 hours until set. Slap the loaf all over to drive out the air, which will help prevent the meatloaf from falling apart. Roll the whole thing in breadcrumbs until completely coated and transfer to the fridge. Chill for at least 4 hours until set. On the day of serving, set a large, lidded pot over a medium heat and add the butter and oil. When the butter foams, add the meatloaf to the pan and brown all over as best you can, turning carefully and trying not to break it. When the meatloaf is browned, add the wine and reduce to half its original volume, basting occasionally. On the day of serving, set a large, lidded pot over a medium heat and add the butter and oil. When the butter foams, add the meatloaf to the pan and brown all over as best you can, turning carefully and trying not to break it. When the meatloaf is browned, add the wine and reduce to half its original volume, basting occasionally. Reduce the heat to medium-low and add the chopped porcini mushrooms, chopped tomatoes and all their juice and filtered mushroom liquid. Bring to the boil. Give everything a good stir and baste the loaf a little. Cover and cook for 30 minutes, moving the loaf occasionally so it doesn’t stick. After 30 minutes, move the lid so it’s slightly askew and cook for another 30 minutes, turning the meat once if you can and regularly basting. Remove from the heat. Reduce the heat to medium-low and add the chopped porcini mushrooms, chopped tomatoes and all their juice and filtered mushroom liquid. Bring to the boil. Give everything a good stir and baste the loaf a little. Cover and cook for 30 minutes, moving the loaf occasionally so it doesn’t stick. After 30 minutes, move the lid so it’s slightly askew and cook for another 30 minutes, turning the meat once if you can and regularly basting. Remove from the heat. Rest the loaf in the pan for 5–10 minutes before transferring to a chopping board and cutting into thick slices. Rest the loaf in the pan for 5–10 minutes before transferring to a chopping board and cutting into thick slices. If the sauce in the pot is a little runny, reduce it over a high heat until thickened. Keep both the meatloaf and sauce aside for sarnie assembly. If the sauce in the pot is a little runny, reduce it over a high heat until thickened. Keep both the meatloaf and sauce aside for sarnie assembly. To make the pommes purée, put 1 litre/1¾ pint water, the potatoes and 1 tablespoon fine sea salt into a saucepan and bring to a simmer. Cover with a lid and cook until the potatoes are soft enough for a knife to slip through them easily – roughly 25 minutes. To make the pommes purée, put 1 litre/1¾ pint water, the potatoes and 1 tablespoon fine sea salt into a saucepan and bring to a simmer. Cover with a lid and cook until the potatoes are soft enough for a knife to slip through them easily – roughly 25 minutes. Drain the potatoes and then peel them (use rubber gloves, if you like, to protect your hands from the heat). Put the potatoes through a ricer, using the finest disc. Transfer the potatoes to a dry pan over a medium heat to dry the potatoes out a little. Reduce the heat to low and beat in the butter, bit by bit, until all incorporated. Drain the potatoes and then peel them (use rubber gloves, if you like, to protect your hands from the heat). Put the potatoes through a ricer, using the finest disc. Transfer the potatoes to a dry pan over a medium heat to dry the potatoes out a little. Reduce the heat to low and beat in the butter, bit by bit, until all incorporated. Put the milk in a separate pan and bring to the boil. Once super-hot, beat the milk into the potatoes a bit at a time. Once all the milk is incorporated, taste the mash and season with salt and pepper. Put the milk in a separate pan and bring to the boil. Once super-hot, beat the milk into the potatoes a bit at a time. Once all the milk is incorporated, taste the mash and season with salt and pepper. To make the pickled carrots, start by sterilising your 1 litre jar. Preheat the oven to 200C/180C Fan/Gas 6. Wash the jar, lid and rubber ring in hot soapy water. Dry with a clean tea towel. Put the whole jar (excluding the rubber ring) into the oven for 10 minutes. Take out, let cool and reassemble without touching inside the jar. Your jar is now ready. To make the pickled carrots, start by sterilising your 1 litre jar. Preheat the oven to 200C/180C Fan/Gas 6. Wash the jar, lid and rubber ring in hot soapy water. Dry with a clean tea towel. Put the whole jar (excluding the rubber ring) into the oven for 10 minutes. Take out, let cool and reassemble without touching inside the jar. Your jar is now ready. To make the pickling liquor, put the vinegar, sugar and 250ml/9fl oz water into a saucepan and bring the liquid to just below boiling. Stir until the sugar dissolves, take the pan off the heat and leave to cool completely. To make the pickling liquor, put the vinegar, sugar and 250ml/9fl oz water into a saucepan and bring the liquid to just below boiling. Stir until the sugar dissolves, take the pan off the heat and leave to cool completely. Fill the sterilised jar with the carrots, making sure your hands don’t touch the inside, then pour over the cooled pickling liquor until everything is completely covered. If pieces of carrots are poking out, use a round of greaseproof paper and a fork to push them under the liquid. Seal the jar and leave somewhere cool and dark, like the fridge, for at least 3 hrs. The carrots will keep for a month as long as they stay submerged, and you don’t put dirty fingers inside the jar! Fill the sterilised jar with the carrots, making sure your hands don’t touch the inside, then pour over the cooled pickling liquor until everything is completely covered. If pieces of carrots are poking out, use a round of greaseproof paper and a fork to push them under the liquid. Seal the jar and leave somewhere cool and dark, like the fridge, for at least 3 hrs. The carrots will keep for a month as long as they stay submerged, and you don’t put dirty fingers inside the jar! Now, assemble your sandwich. If using leftover meatloaf, preheat the oven to 90C/110C Fan/Gas 1. Pop the thick slices onto a baking tray and into the oven, slathered with the leftover sauce, for 10 minutes or until piping hot. Now, assemble your sandwich. If using leftover meatloaf, preheat the oven to 90C/110C Fan/Gas 1. Pop the thick slices onto a baking tray and into the oven, slathered with the leftover sauce, for 10 minutes or until piping hot. Heat up the pommes purée in a saucepan over a medium heat and drain some of the pickled carrots. Slice open your ciabatta, then slather the inside (top and bottom) with pommes purée. Lay the warm meatloaf slices on top of the mash and cover with any extra sauce you have from the tray. Put a big handful of carrots on top of the saucy meatloaf, sprinkle with parsley, put the lid on and tuck in! Heat up the pommes purée in a saucepan over a medium heat and drain some of the pickled carrots. Slice open your ciabatta, then slather the inside (top and bottom) with pommes purée. Lay the warm meatloaf slices on top of the mash and cover with any extra sauce you have from the tray. Put a big handful of carrots on top of the saucy meatloaf, sprinkle with parsley, put the lid on and tuck in! | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/meatloaf_sarnie_90200",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Meatloaf sarnie recipe",
"content": "To make the meatloaf, put the porcini mushrooms into a small bowl. Add 100ml/3½fl oz water straight from the kettle and allow to soak for at least 20 minutes. Drain over a muslin (keep the drained liquid) and chop the mushrooms into little pieces. Set aside.Put the milk in a small saucepan and warm over a low heat. Add the bread, which will immediately soak up the milk. Mash it to a pulp using a fork. Remove from the heat and allow to cool completely.Put the beef mince, cooled bread mixture, onion, mortadella, parmesan, garlic, egg yolk, 1 teaspoon salt and 10–12 grinds black pepper into a large bowl. Knead the mixture thoroughly with your hands to get everything completely combined. Shape the meat into a wide sausage shape, making sure it fits into the pot you’re going to cook it in.Slap the loaf all over to drive out the air, which will help prevent the meatloaf from falling apart. Roll the whole thing in breadcrumbs until completely coated and transfer to the fridge. Chill for at least 4 hours until set.On the day of serving, set a large, lidded pot over a medium heat and add the butter and oil. When the butter foams, add the meatloaf to the pan and brown all over as best you can, turning carefully and trying not to break it. When the meatloaf is browned, add the wine and reduce to half its original volume, basting occasionally.Reduce the heat to medium-low and add the chopped porcini mushrooms, chopped tomatoes and all their juice and filtered mushroom liquid. Bring to the boil. Give everything a good stir and baste the loaf a little. Cover and cook for 30 minutes, moving the loaf occasionally so it doesn’t stick. After 30 minutes, move the lid so it’s slightly askew and cook for another 30 minutes, turning the meat once if you can and regularly basting. Remove from the heat.Rest the loaf in the pan for 5–10 minutes before transferring to a chopping board and cutting into thick slices.If the sauce in the pot is a little runny, reduce it over a high heat until thickened. Keep both the meatloaf and sauce aside for sarnie assembly. To make the pommes purée, put 1 litre/1¾ pint water, the potatoes and 1 tablespoon fine sea salt into a saucepan and bring to a simmer. Cover with a lid and cook until the potatoes are soft enough for a knife to slip through them easily – roughly 25 minutes.Drain the potatoes and then peel them (use rubber gloves, if you like, to protect your hands from the heat). Put the potatoes through a ricer, using the finest disc. Transfer the potatoes to a dry pan over a medium heat to dry the potatoes out a little. Reduce the heat to low and beat in the butter, bit by bit, until all incorporated. Put the milk in a separate pan and bring to the boil. Once super-hot, beat the milk into the potatoes a bit at a time. Once all the milk is incorporated, taste the mash and season with salt and pepper.To make the pickled carrots, start by sterilising your 1 litre jar. Preheat the oven to 200C/180C Fan/Gas 6. Wash the jar, lid and rubber ring in hot soapy water. Dry with a clean tea towel. Put the whole jar (excluding the rubber ring) into the oven for 10 minutes. Take out, let cool and reassemble without touching inside the jar. Your jar is now ready.To make the pickling liquor, put the vinegar, sugar and 250ml/9fl oz water into a saucepan and bring the liquid to just below boiling. Stir until the sugar dissolves, take the pan off the heat and leave to cool completely.Fill the sterilised jar with the carrots, making sure your hands don’t touch the inside, then pour over the cooled pickling liquor until everything is completely covered. If pieces of carrots are poking out, use a round of greaseproof paper and a fork to push them under the liquid. Seal the jar and leave somewhere cool and dark, like the fridge, for at least 3 hrs. The carrots will keep for a month as long as they stay submerged, and you don’t put dirty fingers inside the jar!Now, assemble your sandwich. If using leftover meatloaf, preheat the oven to 90C/110C Fan/Gas 1. Pop the thick slices onto a baking tray and into the oven, slathered with the leftover sauce, for 10 minutes or until piping hot.Heat up the pommes purée in a saucepan over a medium heat and drain some of the pickled carrots. Slice open your ciabatta, then slather the inside (top and bottom) with pommes purée. Lay the warm meatloaf slices on top of the mash and cover with any extra sauce you have from the tray. Put a big handful of carrots on top of the saucy meatloaf, sprinkle with parsley, put the lid on and tuck in! To make the meatloaf, put the porcini mushrooms into a small bowl. Add 100ml/3½fl oz water straight from the kettle and allow to soak for at least 20 minutes. Drain over a muslin (keep the drained liquid) and chop the mushrooms into little pieces. Set aside. To make the meatloaf, put the porcini mushrooms into a small bowl. Add 100ml/3½fl oz water straight from the kettle and allow to soak for at least 20 minutes. Drain over a muslin (keep the drained liquid) and chop the mushrooms into little pieces. Set aside. Put the milk in a small saucepan and warm over a low heat. Add the bread, which will immediately soak up the milk. Mash it to a pulp using a fork. Remove from the heat and allow to cool completely. Put the milk in a small saucepan and warm over a low heat. Add the bread, which will immediately soak up the milk. Mash it to a pulp using a fork. Remove from the heat and allow to cool completely. Put the beef mince, cooled bread mixture, onion, mortadella, parmesan, garlic, egg yolk, 1 teaspoon salt and 10–12 grinds black pepper into a large bowl. Knead the mixture thoroughly with your hands to get everything completely combined. Shape the meat into a wide sausage shape, making sure it fits into the pot you’re going to cook it in. Put the beef mince, cooled bread mixture, onion, mortadella, parmesan, garlic, egg yolk, 1 teaspoon salt and 10–12 grinds black pepper into a large bowl. Knead the mixture thoroughly with your hands to get everything completely combined. Shape the meat into a wide sausage shape, making sure it fits into the pot you’re going to cook it in. Slap the loaf all over to drive out the air, which will help prevent the meatloaf from falling apart. Roll the whole thing in breadcrumbs until completely coated and transfer to the fridge. Chill for at least 4 hours until set. Slap the loaf all over to drive out the air, which will help prevent the meatloaf from falling apart. Roll the whole thing in breadcrumbs until completely coated and transfer to the fridge. Chill for at least 4 hours until set. On the day of serving, set a large, lidded pot over a medium heat and add the butter and oil. When the butter foams, add the meatloaf to the pan and brown all over as best you can, turning carefully and trying not to break it. When the meatloaf is browned, add the wine and reduce to half its original volume, basting occasionally. On the day of serving, set a large, lidded pot over a medium heat and add the butter and oil. When the butter foams, add the meatloaf to the pan and brown all over as best you can, turning carefully and trying not to break it. When the meatloaf is browned, add the wine and reduce to half its original volume, basting occasionally. Reduce the heat to medium-low and add the chopped porcini mushrooms, chopped tomatoes and all their juice and filtered mushroom liquid. Bring to the boil. Give everything a good stir and baste the loaf a little. Cover and cook for 30 minutes, moving the loaf occasionally so it doesn’t stick. After 30 minutes, move the lid so it’s slightly askew and cook for another 30 minutes, turning the meat once if you can and regularly basting. Remove from the heat. Reduce the heat to medium-low and add the chopped porcini mushrooms, chopped tomatoes and all their juice and filtered mushroom liquid. Bring to the boil. Give everything a good stir and baste the loaf a little. Cover and cook for 30 minutes, moving the loaf occasionally so it doesn’t stick. After 30 minutes, move the lid so it’s slightly askew and cook for another 30 minutes, turning the meat once if you can and regularly basting. Remove from the heat. Rest the loaf in the pan for 5–10 minutes before transferring to a chopping board and cutting into thick slices. Rest the loaf in the pan for 5–10 minutes before transferring to a chopping board and cutting into thick slices. If the sauce in the pot is a little runny, reduce it over a high heat until thickened. Keep both the meatloaf and sauce aside for sarnie assembly. If the sauce in the pot is a little runny, reduce it over a high heat until thickened. Keep both the meatloaf and sauce aside for sarnie assembly. To make the pommes purée, put 1 litre/1¾ pint water, the potatoes and 1 tablespoon fine sea salt into a saucepan and bring to a simmer. Cover with a lid and cook until the potatoes are soft enough for a knife to slip through them easily – roughly 25 minutes. To make the pommes purée, put 1 litre/1¾ pint water, the potatoes and 1 tablespoon fine sea salt into a saucepan and bring to a simmer. Cover with a lid and cook until the potatoes are soft enough for a knife to slip through them easily – roughly 25 minutes. Drain the potatoes and then peel them (use rubber gloves, if you like, to protect your hands from the heat). Put the potatoes through a ricer, using the finest disc. Transfer the potatoes to a dry pan over a medium heat to dry the potatoes out a little. Reduce the heat to low and beat in the butter, bit by bit, until all incorporated. Drain the potatoes and then peel them (use rubber gloves, if you like, to protect your hands from the heat). Put the potatoes through a ricer, using the finest disc. Transfer the potatoes to a dry pan over a medium heat to dry the potatoes out a little. Reduce the heat to low and beat in the butter, bit by bit, until all incorporated. Put the milk in a separate pan and bring to the boil. Once super-hot, beat the milk into the potatoes a bit at a time. Once all the milk is incorporated, taste the mash and season with salt and pepper. Put the milk in a separate pan and bring to the boil. Once super-hot, beat the milk into the potatoes a bit at a time. Once all the milk is incorporated, taste the mash and season with salt and pepper. To make the pickled carrots, start by sterilising your 1 litre jar. Preheat the oven to 200C/180C Fan/Gas 6. Wash the jar, lid and rubber ring in hot soapy water. Dry with a clean tea towel. Put the whole jar (excluding the rubber ring) into the oven for 10 minutes. Take out, let cool and reassemble without touching inside the jar. Your jar is now ready. To make the pickled carrots, start by sterilising your 1 litre jar. Preheat the oven to 200C/180C Fan/Gas 6. Wash the jar, lid and rubber ring in hot soapy water. Dry with a clean tea towel. Put the whole jar (excluding the rubber ring) into the oven for 10 minutes. Take out, let cool and reassemble without touching inside the jar. Your jar is now ready. To make the pickling liquor, put the vinegar, sugar and 250ml/9fl oz water into a saucepan and bring the liquid to just below boiling. Stir until the sugar dissolves, take the pan off the heat and leave to cool completely. To make the pickling liquor, put the vinegar, sugar and 250ml/9fl oz water into a saucepan and bring the liquid to just below boiling. Stir until the sugar dissolves, take the pan off the heat and leave to cool completely. Fill the sterilised jar with the carrots, making sure your hands don’t touch the inside, then pour over the cooled pickling liquor until everything is completely covered. If pieces of carrots are poking out, use a round of greaseproof paper and a fork to push them under the liquid. Seal the jar and leave somewhere cool and dark, like the fridge, for at least 3 hrs. The carrots will keep for a month as long as they stay submerged, and you don’t put dirty fingers inside the jar! Fill the sterilised jar with the carrots, making sure your hands don’t touch the inside, then pour over the cooled pickling liquor until everything is completely covered. If pieces of carrots are poking out, use a round of greaseproof paper and a fork to push them under the liquid. Seal the jar and leave somewhere cool and dark, like the fridge, for at least 3 hrs. The carrots will keep for a month as long as they stay submerged, and you don’t put dirty fingers inside the jar! Now, assemble your sandwich. If using leftover meatloaf, preheat the oven to 90C/110C Fan/Gas 1. Pop the thick slices onto a baking tray and into the oven, slathered with the leftover sauce, for 10 minutes or until piping hot. Now, assemble your sandwich. If using leftover meatloaf, preheat the oven to 90C/110C Fan/Gas 1. Pop the thick slices onto a baking tray and into the oven, slathered with the leftover sauce, for 10 minutes or until piping hot. Heat up the pommes purée in a saucepan over a medium heat and drain some of the pickled carrots. Slice open your ciabatta, then slather the inside (top and bottom) with pommes purée. Lay the warm meatloaf slices on top of the mash and cover with any extra sauce you have from the tray. Put a big handful of carrots on top of the saucy meatloaf, sprinkle with parsley, put the lid on and tuck in! Heat up the pommes purée in a saucepan over a medium heat and drain some of the pickled carrots. Slice open your ciabatta, then slather the inside (top and bottom) with pommes purée. Lay the warm meatloaf slices on top of the mash and cover with any extra sauce you have from the tray. Put a big handful of carrots on top of the saucy meatloaf, sprinkle with parsley, put the lid on and tuck in!"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad167eb3bdbfd0cc00b8c"
} | 4e0979fe893468dee4b5849826c50566949ee1d5dc451c3e1d37a960e290025c | Brown butter mushroom tartlet with bacon jam recipe
To make the bacon jam, begin by setting a frying pan over high heat. Once hot, fry the bacon until crisp, this will take 5–7 minutes. Remove the bacon from the pan and set aside. Reduce the heat to low, and add a splash of oil, if needed. Add the shallots and garlic and cook slowly until softened, this will take 10 minutes. Once the shallots are soft, add the sugar, vinegar, honey and chilli to the pan. Cook gently over a low–medium heat, until the vinegar and sugar syrup has reduced in volume, this will take 5–10 minutes. Stir continually to ensure the shallot jam does not stick to the pan and burn.Add the crispy bacon to the jam and cook until thick and sticky, this will take a further 10 minutes. Add a pinch of salt to balance flavour if needed. Set aside. To make the pickled mushrooms, combine the white wine vinegar, caster sugar, salt and pepper in a bowl. Add the mushrooms and set aside to pickle until needed.To make the brown butter, put the butter in a small pan over a medium heat. Continually swirl the butter in the pan for 5–7 minutes. The milk fats and solids will separate, and this is what you want to brown – you don't want the butter to burn, as it will become bitter so keep a close eye on it and reduce the heat if needed. Transfer the browned butter to a bowl and allow to cool.To make the tart, preheat the oven to 200C/180C Fan/Gas 6.On a baking sheet, roll out the pastry, keeping the parchment underneath.Score the edges of the pastry, making a 1cm/½in border and brush with egg wash all over. Place into the preheated oven and bake for 15 minutes. Meanwhile, add all the roughly chopped mushrooms to a large sauté pan (do this in batches if you don't have a large enough pan). Cook over a high heat for 2 minutes, turning occasionally.Add a pinch of salt and the brown butter. Stir to coat the mushrooms in the butter and cook for a further minute.Stir in the garlic and thyme and cook over a low heat until the mushrooms release their liquids. Set aside.Once cooked, remove the pastry from the oven and using a spoon, push down the middle of the pastry. Allow to cool briefly.Spread the bacon jam over the cooked pastry, arrange the brown butter mushroom mixture on top and finish with the pickled mushrooms. To make the bacon jam, begin by setting a frying pan over high heat. Once hot, fry the bacon until crisp, this will take 5–7 minutes. Remove the bacon from the pan and set aside. To make the bacon jam, begin by setting a frying pan over high heat. Once hot, fry the bacon until crisp, this will take 5–7 minutes. Remove the bacon from the pan and set aside. Reduce the heat to low, and add a splash of oil, if needed. Add the shallots and garlic and cook slowly until softened, this will take 10 minutes. Reduce the heat to low, and add a splash of oil, if needed. Add the shallots and garlic and cook slowly until softened, this will take 10 minutes. Once the shallots are soft, add the sugar, vinegar, honey and chilli to the pan. Cook gently over a low–medium heat, until the vinegar and sugar syrup has reduced in volume, this will take 5–10 minutes. Stir continually to ensure the shallot jam does not stick to the pan and burn. Once the shallots are soft, add the sugar, vinegar, honey and chilli to the pan. Cook gently over a low–medium heat, until the vinegar and sugar syrup has reduced in volume, this will take 5–10 minutes. Stir continually to ensure the shallot jam does not stick to the pan and burn. Add the crispy bacon to the jam and cook until thick and sticky, this will take a further 10 minutes. Add a pinch of salt to balance flavour if needed. Set aside. Add the crispy bacon to the jam and cook until thick and sticky, this will take a further 10 minutes. Add a pinch of salt to balance flavour if needed. Set aside. To make the pickled mushrooms, combine the white wine vinegar, caster sugar, salt and pepper in a bowl. Add the mushrooms and set aside to pickle until needed. To make the pickled mushrooms, combine the white wine vinegar, caster sugar, salt and pepper in a bowl. Add the mushrooms and set aside to pickle until needed. To make the brown butter, put the butter in a small pan over a medium heat. Continually swirl the butter in the pan for 5–7 minutes. The milk fats and solids will separate, and this is what you want to brown – you don't want the butter to burn, as it will become bitter so keep a close eye on it and reduce the heat if needed. Transfer the browned butter to a bowl and allow to cool. To make the brown butter, put the butter in a small pan over a medium heat. Continually swirl the butter in the pan for 5–7 minutes. The milk fats and solids will separate, and this is what you want to brown – you don't want the butter to burn, as it will become bitter so keep a close eye on it and reduce the heat if needed. Transfer the browned butter to a bowl and allow to cool. To make the tart, preheat the oven to 200C/180C Fan/Gas 6. To make the tart, preheat the oven to 200C/180C Fan/Gas 6. On a baking sheet, roll out the pastry, keeping the parchment underneath. On a baking sheet, roll out the pastry, keeping the parchment underneath. Score the edges of the pastry, making a 1cm/½in border and brush with egg wash all over. Score the edges of the pastry, making a 1cm/½in border and brush with egg wash all over. Place into the preheated oven and bake for 15 minutes. Place into the preheated oven and bake for 15 minutes. Meanwhile, add all the roughly chopped mushrooms to a large sauté pan (do this in batches if you don't have a large enough pan). Cook over a high heat for 2 minutes, turning occasionally. Meanwhile, add all the roughly chopped mushrooms to a large sauté pan (do this in batches if you don't have a large enough pan). Cook over a high heat for 2 minutes, turning occasionally. Add a pinch of salt and the brown butter. Stir to coat the mushrooms in the butter and cook for a further minute. Add a pinch of salt and the brown butter. Stir to coat the mushrooms in the butter and cook for a further minute. Stir in the garlic and thyme and cook over a low heat until the mushrooms release their liquids. Set aside. Stir in the garlic and thyme and cook over a low heat until the mushrooms release their liquids. Set aside. Once cooked, remove the pastry from the oven and using a spoon, push down the middle of the pastry. Allow to cool briefly. Once cooked, remove the pastry from the oven and using a spoon, push down the middle of the pastry. Allow to cool briefly. Spread the bacon jam over the cooked pastry, arrange the brown butter mushroom mixture on top and finish with the pickled mushrooms. Spread the bacon jam over the cooked pastry, arrange the brown butter mushroom mixture on top and finish with the pickled mushrooms. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/brown_butter_mushroom_17034",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Brown butter mushroom tartlet with bacon jam recipe",
"content": "To make the bacon jam, begin by setting a frying pan over high heat. Once hot, fry the bacon until crisp, this will take 5–7 minutes. Remove the bacon from the pan and set aside. Reduce the heat to low, and add a splash of oil, if needed. Add the shallots and garlic and cook slowly until softened, this will take 10 minutes. Once the shallots are soft, add the sugar, vinegar, honey and chilli to the pan. Cook gently over a low–medium heat, until the vinegar and sugar syrup has reduced in volume, this will take 5–10 minutes. Stir continually to ensure the shallot jam does not stick to the pan and burn.Add the crispy bacon to the jam and cook until thick and sticky, this will take a further 10 minutes. Add a pinch of salt to balance flavour if needed. Set aside. To make the pickled mushrooms, combine the white wine vinegar, caster sugar, salt and pepper in a bowl. Add the mushrooms and set aside to pickle until needed.To make the brown butter, put the butter in a small pan over a medium heat. Continually swirl the butter in the pan for 5–7 minutes. The milk fats and solids will separate, and this is what you want to brown – you don't want the butter to burn, as it will become bitter so keep a close eye on it and reduce the heat if needed. Transfer the browned butter to a bowl and allow to cool.To make the tart, preheat the oven to 200C/180C Fan/Gas 6.On a baking sheet, roll out the pastry, keeping the parchment underneath.Score the edges of the pastry, making a 1cm/½in border and brush with egg wash all over. Place into the preheated oven and bake for 15 minutes. Meanwhile, add all the roughly chopped mushrooms to a large sauté pan (do this in batches if you don't have a large enough pan). Cook over a high heat for 2 minutes, turning occasionally.Add a pinch of salt and the brown butter. Stir to coat the mushrooms in the butter and cook for a further minute.Stir in the garlic and thyme and cook over a low heat until the mushrooms release their liquids. Set aside.Once cooked, remove the pastry from the oven and using a spoon, push down the middle of the pastry. Allow to cool briefly.Spread the bacon jam over the cooked pastry, arrange the brown butter mushroom mixture on top and finish with the pickled mushrooms. To make the bacon jam, begin by setting a frying pan over high heat. Once hot, fry the bacon until crisp, this will take 5–7 minutes. Remove the bacon from the pan and set aside. To make the bacon jam, begin by setting a frying pan over high heat. Once hot, fry the bacon until crisp, this will take 5–7 minutes. Remove the bacon from the pan and set aside. Reduce the heat to low, and add a splash of oil, if needed. Add the shallots and garlic and cook slowly until softened, this will take 10 minutes. Reduce the heat to low, and add a splash of oil, if needed. Add the shallots and garlic and cook slowly until softened, this will take 10 minutes. Once the shallots are soft, add the sugar, vinegar, honey and chilli to the pan. Cook gently over a low–medium heat, until the vinegar and sugar syrup has reduced in volume, this will take 5–10 minutes. Stir continually to ensure the shallot jam does not stick to the pan and burn. Once the shallots are soft, add the sugar, vinegar, honey and chilli to the pan. Cook gently over a low–medium heat, until the vinegar and sugar syrup has reduced in volume, this will take 5–10 minutes. Stir continually to ensure the shallot jam does not stick to the pan and burn. Add the crispy bacon to the jam and cook until thick and sticky, this will take a further 10 minutes. Add a pinch of salt to balance flavour if needed. Set aside. Add the crispy bacon to the jam and cook until thick and sticky, this will take a further 10 minutes. Add a pinch of salt to balance flavour if needed. Set aside. To make the pickled mushrooms, combine the white wine vinegar, caster sugar, salt and pepper in a bowl. Add the mushrooms and set aside to pickle until needed. To make the pickled mushrooms, combine the white wine vinegar, caster sugar, salt and pepper in a bowl. Add the mushrooms and set aside to pickle until needed. To make the brown butter, put the butter in a small pan over a medium heat. Continually swirl the butter in the pan for 5–7 minutes. The milk fats and solids will separate, and this is what you want to brown – you don't want the butter to burn, as it will become bitter so keep a close eye on it and reduce the heat if needed. Transfer the browned butter to a bowl and allow to cool. To make the brown butter, put the butter in a small pan over a medium heat. Continually swirl the butter in the pan for 5–7 minutes. The milk fats and solids will separate, and this is what you want to brown – you don't want the butter to burn, as it will become bitter so keep a close eye on it and reduce the heat if needed. Transfer the browned butter to a bowl and allow to cool. To make the tart, preheat the oven to 200C/180C Fan/Gas 6. To make the tart, preheat the oven to 200C/180C Fan/Gas 6. On a baking sheet, roll out the pastry, keeping the parchment underneath. On a baking sheet, roll out the pastry, keeping the parchment underneath. Score the edges of the pastry, making a 1cm/½in border and brush with egg wash all over. Score the edges of the pastry, making a 1cm/½in border and brush with egg wash all over. Place into the preheated oven and bake for 15 minutes. Place into the preheated oven and bake for 15 minutes. Meanwhile, add all the roughly chopped mushrooms to a large sauté pan (do this in batches if you don't have a large enough pan). Cook over a high heat for 2 minutes, turning occasionally. Meanwhile, add all the roughly chopped mushrooms to a large sauté pan (do this in batches if you don't have a large enough pan). Cook over a high heat for 2 minutes, turning occasionally. Add a pinch of salt and the brown butter. Stir to coat the mushrooms in the butter and cook for a further minute. Add a pinch of salt and the brown butter. Stir to coat the mushrooms in the butter and cook for a further minute. Stir in the garlic and thyme and cook over a low heat until the mushrooms release their liquids. Set aside. Stir in the garlic and thyme and cook over a low heat until the mushrooms release their liquids. Set aside. Once cooked, remove the pastry from the oven and using a spoon, push down the middle of the pastry. Allow to cool briefly. Once cooked, remove the pastry from the oven and using a spoon, push down the middle of the pastry. Allow to cool briefly. Spread the bacon jam over the cooked pastry, arrange the brown butter mushroom mixture on top and finish with the pickled mushrooms. Spread the bacon jam over the cooked pastry, arrange the brown butter mushroom mixture on top and finish with the pickled mushrooms."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad168eb3bdbfd0cc00b8d"
} | 4257fc28dd5e843c8a37f7f3eb94c19c0611811d384af2444b3f3ba8475a0a36 | Sichuan chicken with okra recipe
An average of 4.4 out of 5 stars from 5 ratings This spicy Sichuan chicken is served with freshly cooked okra, peppers and cashews. 1 tbsp cornflour 2 tbsp soy sauce1 tsp sesame oil1 tsp caster sugar 1 tsp Chinese five-spice powder 1 tbsp cornflour 2 tbsp soy sauce 1 tsp sesame oil 1 tsp caster sugar 1 tsp Chinese five-spice powder 4 chicken thighs, boneless, skin removed and cut into chunks 12 okra30ml/1fl oz white wine vinegarlarge pinch sea salt2 tbsp vegetable oil½ onion, thinly sliced 4 garlic cloves, thinly sliced 1 red pepper, seeds removed and thinly sliced 15 dried red chillies 2 fresh red chillies, diced2 tsp Sichuan peppercorns100g/3½oz cashew nuts 2 spring onions, roughly chopped 4 chicken thighs, boneless, skin removed and cut into chunks 12 okra 30ml/1fl oz white wine vinegar large pinch sea salt 2 tbsp vegetable oil ½ onion, thinly sliced 4 garlic cloves, thinly sliced 1 red pepper, seeds removed and thinly sliced 15 dried red chillies 2 fresh red chillies, diced 2 tsp Sichuan peppercorns 100g/3½oz cashew nuts 2 spring onions, roughly chopped 1–2 tsp chilli paste 1 tbsp soy sauce1 tbsp rice wine 1 tbsp hoisin sauce 1–2 tsp chilli paste 1 tbsp soy sauce 1 tbsp rice wine 1 tbsp hoisin sauce Method To make the marinade, mix all of the ingredients together in a bowl and stir in the chicken. Leave in the fridge for a few hours or overnight.To prepare the okra, toss the okra with the vinegar and salt and leave to marinate for 30 minutes. Remove, rinse in fresh water and slice into chunks. Put a frying pan over a medium-high heat. Add the vegetable oil, then cook the dried chillies for 1–2 minutes. Add the onion with the garlic. Fry for another couple of minutes, then add the pepper and okra and cook for another 5–6 minutes. Add the chicken and fry for another couple of minutes – when the chicken has some colour on the outside, add the fresh chilli, Sichuan peppercorns and cashews. Cook until the chicken is cooked through. Mix all of the sauce ingredients together in a small bowl and add to the pan. Add the spring onions at the end. Toss everything in the sauce, and serve immediately. To make the marinade, mix all of the ingredients together in a bowl and stir in the chicken. Leave in the fridge for a few hours or overnight. To make the marinade, mix all of the ingredients together in a bowl and stir in the chicken. Leave in the fridge for a few hours or overnight. To prepare the okra, toss the okra with the vinegar and salt and leave to marinate for 30 minutes. Remove, rinse in fresh water and slice into chunks. To prepare the okra, toss the okra with the vinegar and salt and leave to marinate for 30 minutes. Remove, rinse in fresh water and slice into chunks. Put a frying pan over a medium-high heat. Add the vegetable oil, then cook the dried chillies for 1–2 minutes. Add the onion with the garlic. Fry for another couple of minutes, then add the pepper and okra and cook for another 5–6 minutes. Add the chicken and fry for another couple of minutes – when the chicken has some colour on the outside, add the fresh chilli, Sichuan peppercorns and cashews. Cook until the chicken is cooked through. Put a frying pan over a medium-high heat. Add the vegetable oil, then cook the dried chillies for 1–2 minutes. Add the onion with the garlic. Fry for another couple of minutes, then add the pepper and okra and cook for another 5–6 minutes. Add the chicken and fry for another couple of minutes – when the chicken has some colour on the outside, add the fresh chilli, Sichuan peppercorns and cashews. Cook until the chicken is cooked through. Mix all of the sauce ingredients together in a small bowl and add to the pan. Add the spring onions at the end. Toss everything in the sauce, and serve immediately. Mix all of the sauce ingredients together in a small bowl and add to the pan. Add the spring onions at the end. Toss everything in the sauce, and serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sichuan_chicken_with_55390",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sichuan chicken with okra recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings This spicy Sichuan chicken is served with freshly cooked okra, peppers and cashews. 1 tbsp cornflour 2 tbsp soy sauce1 tsp sesame oil1 tsp caster sugar 1 tsp Chinese five-spice powder 1 tbsp cornflour 2 tbsp soy sauce 1 tsp sesame oil 1 tsp caster sugar 1 tsp Chinese five-spice powder 4 chicken thighs, boneless, skin removed and cut into chunks 12 okra30ml/1fl oz white wine vinegarlarge pinch sea salt2 tbsp vegetable oil½ onion, thinly sliced 4 garlic cloves, thinly sliced 1 red pepper, seeds removed and thinly sliced 15 dried red chillies 2 fresh red chillies, diced2 tsp Sichuan peppercorns100g/3½oz cashew nuts 2 spring onions, roughly chopped 4 chicken thighs, boneless, skin removed and cut into chunks 12 okra 30ml/1fl oz white wine vinegar large pinch sea salt 2 tbsp vegetable oil ½ onion, thinly sliced 4 garlic cloves, thinly sliced 1 red pepper, seeds removed and thinly sliced 15 dried red chillies 2 fresh red chillies, diced 2 tsp Sichuan peppercorns 100g/3½oz cashew nuts 2 spring onions, roughly chopped 1–2 tsp chilli paste 1 tbsp soy sauce1 tbsp rice wine 1 tbsp hoisin sauce 1–2 tsp chilli paste 1 tbsp soy sauce 1 tbsp rice wine 1 tbsp hoisin sauce Method To make the marinade, mix all of the ingredients together in a bowl and stir in the chicken. Leave in the fridge for a few hours or overnight.To prepare the okra, toss the okra with the vinegar and salt and leave to marinate for 30 minutes. Remove, rinse in fresh water and slice into chunks. Put a frying pan over a medium-high heat. Add the vegetable oil, then cook the dried chillies for 1–2 minutes. Add the onion with the garlic. Fry for another couple of minutes, then add the pepper and okra and cook for another 5–6 minutes. Add the chicken and fry for another couple of minutes – when the chicken has some colour on the outside, add the fresh chilli, Sichuan peppercorns and cashews. Cook until the chicken is cooked through. Mix all of the sauce ingredients together in a small bowl and add to the pan. Add the spring onions at the end. Toss everything in the sauce, and serve immediately. To make the marinade, mix all of the ingredients together in a bowl and stir in the chicken. Leave in the fridge for a few hours or overnight. To make the marinade, mix all of the ingredients together in a bowl and stir in the chicken. Leave in the fridge for a few hours or overnight. To prepare the okra, toss the okra with the vinegar and salt and leave to marinate for 30 minutes. Remove, rinse in fresh water and slice into chunks. To prepare the okra, toss the okra with the vinegar and salt and leave to marinate for 30 minutes. Remove, rinse in fresh water and slice into chunks. Put a frying pan over a medium-high heat. Add the vegetable oil, then cook the dried chillies for 1–2 minutes. Add the onion with the garlic. Fry for another couple of minutes, then add the pepper and okra and cook for another 5–6 minutes. Add the chicken and fry for another couple of minutes – when the chicken has some colour on the outside, add the fresh chilli, Sichuan peppercorns and cashews. Cook until the chicken is cooked through. Put a frying pan over a medium-high heat. Add the vegetable oil, then cook the dried chillies for 1–2 minutes. Add the onion with the garlic. Fry for another couple of minutes, then add the pepper and okra and cook for another 5–6 minutes. Add the chicken and fry for another couple of minutes – when the chicken has some colour on the outside, add the fresh chilli, Sichuan peppercorns and cashews. Cook until the chicken is cooked through. Mix all of the sauce ingredients together in a small bowl and add to the pan. Add the spring onions at the end. Toss everything in the sauce, and serve immediately. Mix all of the sauce ingredients together in a small bowl and add to the pan. Add the spring onions at the end. Toss everything in the sauce, and serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad168eb3bdbfd0cc00b8e"
} | c228746ec35cc98583937ca86d6ec2b8e76537325b6255db427cf73bb114272a | Cured trout, toasted corn & beet shavings recipe
An average of 4.5 out of 5 stars from 2 ratings When you've got the time, why not test yourself and try this cured trout salad. Served with beautiful candied beetroot and pink grapefruit. This screams, summer is almost here! 500g/1lb 2oz chalk stream trout fillet fine salt & caster sugar (enough to cover the fish) 500g/1lb 2oz chalk stream trout fillet fine salt & caster sugar (enough to cover the fish) 1 pink grapefruit, segmented, juice reserved2 avocados, peeled, stoned and cut into 1cm/½in pieces150g/5½oz cherry tomatoes, quartered4 tbsp coriander, finely chopped plus extra bunch kept in ice water, for garnish4 whole sweetcorns 1 pink grapefruit, segmented, juice reserved 2 avocados, peeled, stoned and cut into 1cm/½in pieces 150g/5½oz cherry tomatoes, quartered 4 tbsp coriander, finely chopped plus extra bunch kept in ice water, for garnish 4 whole sweetcorns 20g/¾oz dark brown sugar 1 lime, zest and juice20g/¾oz white wine vinegar ½ tsp cumin powder pinch chilli flakes pinch salt 80g/3oz olive oil 20g/¾oz dark brown sugar 1 lime, zest and juice 20g/¾oz white wine vinegar ½ tsp cumin powder pinch chilli flakes pinch salt 80g/3oz olive oil 1 red onion, slice very thinly on a mandolin2 candy beetroot, slice very thinly on a mandolinsplash red wine vinegarolive oilPinch salt 1 red onion, slice very thinly on a mandolin 2 candy beetroot, slice very thinly on a mandolin splash red wine vinegar olive oil Pinch salt 8 corn tortillas rapeseed oil, for frying8 tbsp thick Greek yoghurt1 lime, zest onlyedible flowers 8 corn tortillas rapeseed oil, for frying 8 tbsp thick Greek yoghurt 1 lime, zest only edible flowers Method To make the cured trout, place the fish on a baking tray and cover all over with the salt and sugar. Put in the fridge overnight on absorbent paper. To make the salad, cut each segment of the grapefruit into 3 pieces. In a large bowl toss together the grapefruit, avocado, tomatoes and coriander. Leave to stand for 5 minutes.Remove the trout from the fridge and rinse under cold water to remove the salt the sugar. Slice the trout into 1cm/0.5in wide strips, then across into cubes. Don’t cut too small or you’ll lose the meaty texture. Add the trout pieces to the salad.To make the corn, steam the corn for 20 minutes. Toss lightly in oil and season, then grill on a griddle pan until lightly toasted all over. Slice the kernels off the corn and add to the salad. To make the dressing, whisk all of the ingredients together, pour over the salad and toss to coat.To make the vegetables, put the red onion and beetroot slices in a bowl and lightly dress them in the reserved grapefruit juice, red wine vinegar, olive oil and salt to taste.Preheat a deep-fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Cut the tortillas into segments and deep fry until crisp and golden. Drain well, then season with fine salt whilst still hot. To serve, assemble all the components on a large platter. Start by spreading out the yoghurt, then top with the mixed salad.Scatter over the tortilla crisps, onion and beetroot shavings, and finish with edible flowers and extra coriander. To make the cured trout, place the fish on a baking tray and cover all over with the salt and sugar. Put in the fridge overnight on absorbent paper. To make the cured trout, place the fish on a baking tray and cover all over with the salt and sugar. Put in the fridge overnight on absorbent paper. To make the salad, cut each segment of the grapefruit into 3 pieces. In a large bowl toss together the grapefruit, avocado, tomatoes and coriander. Leave to stand for 5 minutes. To make the salad, cut each segment of the grapefruit into 3 pieces. In a large bowl toss together the grapefruit, avocado, tomatoes and coriander. Leave to stand for 5 minutes. Remove the trout from the fridge and rinse under cold water to remove the salt the sugar. Slice the trout into 1cm/0.5in wide strips, then across into cubes. Don’t cut too small or you’ll lose the meaty texture. Add the trout pieces to the salad. Remove the trout from the fridge and rinse under cold water to remove the salt the sugar. Slice the trout into 1cm/0.5in wide strips, then across into cubes. Don’t cut too small or you’ll lose the meaty texture. Add the trout pieces to the salad. To make the corn, steam the corn for 20 minutes. Toss lightly in oil and season, then grill on a griddle pan until lightly toasted all over. To make the corn, steam the corn for 20 minutes. Toss lightly in oil and season, then grill on a griddle pan until lightly toasted all over. Slice the kernels off the corn and add to the salad. Slice the kernels off the corn and add to the salad. To make the dressing, whisk all of the ingredients together, pour over the salad and toss to coat. To make the dressing, whisk all of the ingredients together, pour over the salad and toss to coat. To make the vegetables, put the red onion and beetroot slices in a bowl and lightly dress them in the reserved grapefruit juice, red wine vinegar, olive oil and salt to taste. To make the vegetables, put the red onion and beetroot slices in a bowl and lightly dress them in the reserved grapefruit juice, red wine vinegar, olive oil and salt to taste. Preheat a deep-fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cut the tortillas into segments and deep fry until crisp and golden. Drain well, then season with fine salt whilst still hot. Cut the tortillas into segments and deep fry until crisp and golden. Drain well, then season with fine salt whilst still hot. To serve, assemble all the components on a large platter. To serve, assemble all the components on a large platter. Start by spreading out the yoghurt, then top with the mixed salad. Start by spreading out the yoghurt, then top with the mixed salad. Scatter over the tortilla crisps, onion and beetroot shavings, and finish with edible flowers and extra coriander. Scatter over the tortilla crisps, onion and beetroot shavings, and finish with edible flowers and extra coriander. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cured_trout_toasted_corn_65604",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cured trout, toasted corn & beet shavings recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings When you've got the time, why not test yourself and try this cured trout salad. Served with beautiful candied beetroot and pink grapefruit. This screams, summer is almost here! 500g/1lb 2oz chalk stream trout fillet fine salt & caster sugar (enough to cover the fish) 500g/1lb 2oz chalk stream trout fillet fine salt & caster sugar (enough to cover the fish) 1 pink grapefruit, segmented, juice reserved2 avocados, peeled, stoned and cut into 1cm/½in pieces150g/5½oz cherry tomatoes, quartered4 tbsp coriander, finely chopped plus extra bunch kept in ice water, for garnish4 whole sweetcorns 1 pink grapefruit, segmented, juice reserved 2 avocados, peeled, stoned and cut into 1cm/½in pieces 150g/5½oz cherry tomatoes, quartered 4 tbsp coriander, finely chopped plus extra bunch kept in ice water, for garnish 4 whole sweetcorns 20g/¾oz dark brown sugar 1 lime, zest and juice20g/¾oz white wine vinegar ½ tsp cumin powder pinch chilli flakes pinch salt 80g/3oz olive oil 20g/¾oz dark brown sugar 1 lime, zest and juice 20g/¾oz white wine vinegar ½ tsp cumin powder pinch chilli flakes pinch salt 80g/3oz olive oil 1 red onion, slice very thinly on a mandolin2 candy beetroot, slice very thinly on a mandolinsplash red wine vinegarolive oilPinch salt 1 red onion, slice very thinly on a mandolin 2 candy beetroot, slice very thinly on a mandolin splash red wine vinegar olive oil Pinch salt 8 corn tortillas rapeseed oil, for frying8 tbsp thick Greek yoghurt1 lime, zest onlyedible flowers 8 corn tortillas rapeseed oil, for frying 8 tbsp thick Greek yoghurt 1 lime, zest only edible flowers Method To make the cured trout, place the fish on a baking tray and cover all over with the salt and sugar. Put in the fridge overnight on absorbent paper. To make the salad, cut each segment of the grapefruit into 3 pieces. In a large bowl toss together the grapefruit, avocado, tomatoes and coriander. Leave to stand for 5 minutes.Remove the trout from the fridge and rinse under cold water to remove the salt the sugar. Slice the trout into 1cm/0.5in wide strips, then across into cubes. Don’t cut too small or you’ll lose the meaty texture. Add the trout pieces to the salad.To make the corn, steam the corn for 20 minutes. Toss lightly in oil and season, then grill on a griddle pan until lightly toasted all over. Slice the kernels off the corn and add to the salad. To make the dressing, whisk all of the ingredients together, pour over the salad and toss to coat.To make the vegetables, put the red onion and beetroot slices in a bowl and lightly dress them in the reserved grapefruit juice, red wine vinegar, olive oil and salt to taste.Preheat a deep-fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Cut the tortillas into segments and deep fry until crisp and golden. Drain well, then season with fine salt whilst still hot. To serve, assemble all the components on a large platter. Start by spreading out the yoghurt, then top with the mixed salad.Scatter over the tortilla crisps, onion and beetroot shavings, and finish with edible flowers and extra coriander. To make the cured trout, place the fish on a baking tray and cover all over with the salt and sugar. Put in the fridge overnight on absorbent paper. To make the cured trout, place the fish on a baking tray and cover all over with the salt and sugar. Put in the fridge overnight on absorbent paper. To make the salad, cut each segment of the grapefruit into 3 pieces. In a large bowl toss together the grapefruit, avocado, tomatoes and coriander. Leave to stand for 5 minutes. To make the salad, cut each segment of the grapefruit into 3 pieces. In a large bowl toss together the grapefruit, avocado, tomatoes and coriander. Leave to stand for 5 minutes. Remove the trout from the fridge and rinse under cold water to remove the salt the sugar. Slice the trout into 1cm/0.5in wide strips, then across into cubes. Don’t cut too small or you’ll lose the meaty texture. Add the trout pieces to the salad. Remove the trout from the fridge and rinse under cold water to remove the salt the sugar. Slice the trout into 1cm/0.5in wide strips, then across into cubes. Don’t cut too small or you’ll lose the meaty texture. Add the trout pieces to the salad. To make the corn, steam the corn for 20 minutes. Toss lightly in oil and season, then grill on a griddle pan until lightly toasted all over. To make the corn, steam the corn for 20 minutes. Toss lightly in oil and season, then grill on a griddle pan until lightly toasted all over. Slice the kernels off the corn and add to the salad. Slice the kernels off the corn and add to the salad. To make the dressing, whisk all of the ingredients together, pour over the salad and toss to coat. To make the dressing, whisk all of the ingredients together, pour over the salad and toss to coat. To make the vegetables, put the red onion and beetroot slices in a bowl and lightly dress them in the reserved grapefruit juice, red wine vinegar, olive oil and salt to taste. To make the vegetables, put the red onion and beetroot slices in a bowl and lightly dress them in the reserved grapefruit juice, red wine vinegar, olive oil and salt to taste. Preheat a deep-fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cut the tortillas into segments and deep fry until crisp and golden. Drain well, then season with fine salt whilst still hot. Cut the tortillas into segments and deep fry until crisp and golden. Drain well, then season with fine salt whilst still hot. To serve, assemble all the components on a large platter. To serve, assemble all the components on a large platter. Start by spreading out the yoghurt, then top with the mixed salad. Start by spreading out the yoghurt, then top with the mixed salad. Scatter over the tortilla crisps, onion and beetroot shavings, and finish with edible flowers and extra coriander. Scatter over the tortilla crisps, onion and beetroot shavings, and finish with edible flowers and extra coriander."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad168eb3bdbfd0cc00b8f"
} | 4de6ce6c47d12fdb3d061fadda08ddab18f02d2cc9467b7890b529fd0b47088d | Chewy salted caramel and chocolate meringues recipe
An average of 5.0 out of 5 stars from 2 ratings This deliciously decadent dessert contains sweet, chewy meringues, rich toffee sauce and tangy blood orange zest. 100g/3½oz dark chocolate, melted100ml/3½fl oz caramel sauce 4 free-range egg whites225g/8oz caster sugar½ tsp vanilla extract1 tsp cornflour½ tsp white wine vinegar1 tbsp vanilla sea salt flakes (optional) 100g/3½oz dark chocolate, melted 100ml/3½fl oz caramel sauce 4 free-range egg whites 225g/8oz caster sugar ½ tsp vanilla extract 1 tsp cornflour ½ tsp white wine vinegar 1 tbsp vanilla sea salt flakes (optional) 50g/1¾oz caster sugar100g/3½oz pecan nuts 50g/1¾oz caster sugar 100g/3½oz pecan nuts 250g/9oz caster sugar250ml/9fl oz double cream10 toffee dates, chopped 250g/9oz caster sugar 250ml/9fl oz double cream 10 toffee dates, chopped 1 blood orange, segmented and zest julienned 1 blood orange, segmented and zest julienned 250g/9oz double cream250g/9oz mascarpone cream 250g/9oz double cream 250g/9oz mascarpone cream Method To make the meringues, preheat the oven to 140C/120C Fan/Gas 1 and line a large baking tray with baking paper. Combine the melted chocolate with the caramel sauce and set aside. In a large, clean bowl whisk the egg whites and sugar for 10 minutes until the mixture forms stiff peaks then stir in the vanilla, cornflour and vinegar. Spoon 1 large tablespoon of mixture at a time onto the lined tray to make 24 small meringues, then swirl in the chocolate and caramel sauce. Sprinkle over some vanilla salt, if using. Bake for 1 hour.To make the praline, place the sugar in a dry frying pan and heat until you reach a caramel colour. Do not stir, but you can swirl the pan. Spread the nuts on a lined baking tray and pour the caramel over the nuts. Leave to cool before breaking into pieces.To make the sauce, place the sugar in a dry frying pan and heat until you reach a caramel colour. Do not stir, but you can swirl the pan. Add the double cream on the heat and whisk until well combined. Stir in the dates.For the orange, blanch the julienned zest three times until softened. Set aside the zest and the segments. To make the cream, whisk the cream and mascarpone together in a large glass bowl. To serve, place the meringues on a serving plate. Quenelle the cream on top, spoon over the date sauce and garnish with the praline, orange segments and blanched orange zest. To make the meringues, preheat the oven to 140C/120C Fan/Gas 1 and line a large baking tray with baking paper. Combine the melted chocolate with the caramel sauce and set aside. In a large, clean bowl whisk the egg whites and sugar for 10 minutes until the mixture forms stiff peaks then stir in the vanilla, cornflour and vinegar. Spoon 1 large tablespoon of mixture at a time onto the lined tray to make 24 small meringues, then swirl in the chocolate and caramel sauce. Sprinkle over some vanilla salt, if using. Bake for 1 hour. To make the meringues, preheat the oven to 140C/120C Fan/Gas 1 and line a large baking tray with baking paper. Combine the melted chocolate with the caramel sauce and set aside. In a large, clean bowl whisk the egg whites and sugar for 10 minutes until the mixture forms stiff peaks then stir in the vanilla, cornflour and vinegar. Spoon 1 large tablespoon of mixture at a time onto the lined tray to make 24 small meringues, then swirl in the chocolate and caramel sauce. Sprinkle over some vanilla salt, if using. Bake for 1 hour. To make the praline, place the sugar in a dry frying pan and heat until you reach a caramel colour. Do not stir, but you can swirl the pan. Spread the nuts on a lined baking tray and pour the caramel over the nuts. Leave to cool before breaking into pieces. To make the praline, place the sugar in a dry frying pan and heat until you reach a caramel colour. Do not stir, but you can swirl the pan. Spread the nuts on a lined baking tray and pour the caramel over the nuts. Leave to cool before breaking into pieces. To make the sauce, place the sugar in a dry frying pan and heat until you reach a caramel colour. Do not stir, but you can swirl the pan. Add the double cream on the heat and whisk until well combined. Stir in the dates. To make the sauce, place the sugar in a dry frying pan and heat until you reach a caramel colour. Do not stir, but you can swirl the pan. Add the double cream on the heat and whisk until well combined. Stir in the dates. For the orange, blanch the julienned zest three times until softened. Set aside the zest and the segments. For the orange, blanch the julienned zest three times until softened. Set aside the zest and the segments. To make the cream, whisk the cream and mascarpone together in a large glass bowl. To make the cream, whisk the cream and mascarpone together in a large glass bowl. To serve, place the meringues on a serving plate. Quenelle the cream on top, spoon over the date sauce and garnish with the praline, orange segments and blanched orange zest. To serve, place the meringues on a serving plate. Quenelle the cream on top, spoon over the date sauce and garnish with the praline, orange segments and blanched orange zest. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chewy_salted_caramel_and_21124",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chewy salted caramel and chocolate meringues recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This deliciously decadent dessert contains sweet, chewy meringues, rich toffee sauce and tangy blood orange zest. 100g/3½oz dark chocolate, melted100ml/3½fl oz caramel sauce 4 free-range egg whites225g/8oz caster sugar½ tsp vanilla extract1 tsp cornflour½ tsp white wine vinegar1 tbsp vanilla sea salt flakes (optional) 100g/3½oz dark chocolate, melted 100ml/3½fl oz caramel sauce 4 free-range egg whites 225g/8oz caster sugar ½ tsp vanilla extract 1 tsp cornflour ½ tsp white wine vinegar 1 tbsp vanilla sea salt flakes (optional) 50g/1¾oz caster sugar100g/3½oz pecan nuts 50g/1¾oz caster sugar 100g/3½oz pecan nuts 250g/9oz caster sugar250ml/9fl oz double cream10 toffee dates, chopped 250g/9oz caster sugar 250ml/9fl oz double cream 10 toffee dates, chopped 1 blood orange, segmented and zest julienned 1 blood orange, segmented and zest julienned 250g/9oz double cream250g/9oz mascarpone cream 250g/9oz double cream 250g/9oz mascarpone cream Method To make the meringues, preheat the oven to 140C/120C Fan/Gas 1 and line a large baking tray with baking paper. Combine the melted chocolate with the caramel sauce and set aside. In a large, clean bowl whisk the egg whites and sugar for 10 minutes until the mixture forms stiff peaks then stir in the vanilla, cornflour and vinegar. Spoon 1 large tablespoon of mixture at a time onto the lined tray to make 24 small meringues, then swirl in the chocolate and caramel sauce. Sprinkle over some vanilla salt, if using. Bake for 1 hour.To make the praline, place the sugar in a dry frying pan and heat until you reach a caramel colour. Do not stir, but you can swirl the pan. Spread the nuts on a lined baking tray and pour the caramel over the nuts. Leave to cool before breaking into pieces.To make the sauce, place the sugar in a dry frying pan and heat until you reach a caramel colour. Do not stir, but you can swirl the pan. Add the double cream on the heat and whisk until well combined. Stir in the dates.For the orange, blanch the julienned zest three times until softened. Set aside the zest and the segments. To make the cream, whisk the cream and mascarpone together in a large glass bowl. To serve, place the meringues on a serving plate. Quenelle the cream on top, spoon over the date sauce and garnish with the praline, orange segments and blanched orange zest. To make the meringues, preheat the oven to 140C/120C Fan/Gas 1 and line a large baking tray with baking paper. Combine the melted chocolate with the caramel sauce and set aside. In a large, clean bowl whisk the egg whites and sugar for 10 minutes until the mixture forms stiff peaks then stir in the vanilla, cornflour and vinegar. Spoon 1 large tablespoon of mixture at a time onto the lined tray to make 24 small meringues, then swirl in the chocolate and caramel sauce. Sprinkle over some vanilla salt, if using. Bake for 1 hour. To make the meringues, preheat the oven to 140C/120C Fan/Gas 1 and line a large baking tray with baking paper. Combine the melted chocolate with the caramel sauce and set aside. In a large, clean bowl whisk the egg whites and sugar for 10 minutes until the mixture forms stiff peaks then stir in the vanilla, cornflour and vinegar. Spoon 1 large tablespoon of mixture at a time onto the lined tray to make 24 small meringues, then swirl in the chocolate and caramel sauce. Sprinkle over some vanilla salt, if using. Bake for 1 hour. To make the praline, place the sugar in a dry frying pan and heat until you reach a caramel colour. Do not stir, but you can swirl the pan. Spread the nuts on a lined baking tray and pour the caramel over the nuts. Leave to cool before breaking into pieces. To make the praline, place the sugar in a dry frying pan and heat until you reach a caramel colour. Do not stir, but you can swirl the pan. Spread the nuts on a lined baking tray and pour the caramel over the nuts. Leave to cool before breaking into pieces. To make the sauce, place the sugar in a dry frying pan and heat until you reach a caramel colour. Do not stir, but you can swirl the pan. Add the double cream on the heat and whisk until well combined. Stir in the dates. To make the sauce, place the sugar in a dry frying pan and heat until you reach a caramel colour. Do not stir, but you can swirl the pan. Add the double cream on the heat and whisk until well combined. Stir in the dates. For the orange, blanch the julienned zest three times until softened. Set aside the zest and the segments. For the orange, blanch the julienned zest three times until softened. Set aside the zest and the segments. To make the cream, whisk the cream and mascarpone together in a large glass bowl. To make the cream, whisk the cream and mascarpone together in a large glass bowl. To serve, place the meringues on a serving plate. Quenelle the cream on top, spoon over the date sauce and garnish with the praline, orange segments and blanched orange zest. To serve, place the meringues on a serving plate. Quenelle the cream on top, spoon over the date sauce and garnish with the praline, orange segments and blanched orange zest."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad168eb3bdbfd0cc00b90"
} | 3a4c368421cbd354e5506ce2375b076c5e99fbe9cf9954148b33a5a267075f43 | Simple Thai fish cakes recipe
An average of 4.5 out of 5 stars from 2 ratings These quick and easy Thai fish cakes are perfect for a starter or light dinner. Serve with the larb gai and satay pork skewers for a Thai starter platter. 450g/1lb skinless white fish fillets (such as haddock or cod)1 tbsp fish sauce (nam pla)1 large free-range egg handful fresh coriander, roughly chopped1 tbsp Thai red curry paste1 red chilli, deseeded and finely chopped2 garlic cloves, finely chopped1 thumb-sized fresh ginger, peeled and finely chopped1 lime, zest and juice75g/2½oz green beans, thinly sliced 3–4 spring onions, roughly chopped4 tbsp sunflower oil2–3 spring onions, to garnishsweet chilli dipping sauce, to serve 450g/1lb skinless white fish fillets (such as haddock or cod) 1 tbsp fish sauce (nam pla) 1 large free-range egg handful fresh coriander, roughly chopped 1 tbsp Thai red curry paste 1 red chilli, deseeded and finely chopped 2 garlic cloves, finely chopped 1 thumb-sized fresh ginger, peeled and finely chopped 1 lime, zest and juice 75g/2½oz green beans, thinly sliced 3–4 spring onions, roughly chopped 4 tbsp sunflower oil 2–3 spring onions, to garnish sweet chilli dipping sauce, to serve Method Place the fish in a food processor and blend for 3 seconds or until smooth. Add the fish sauce, egg, coriander, curry paste, chilli, garlic, ginger and grated lime zest and juice and blitz again until everything is combined.Carefully remove the blade from the food processor and stir through the green beans and spring onions. With damp hands, form the mixture into 12 even-sized balls and flatten to make fish cakes.Heat the oil, over medium-high heat in a large frying pan and fry the fishcakes in two batches for about 2 minutes on each side or until piping hot and cooked through. Remove with a fish slice and drain on a plate lined with kitchen paper. Garnish with spring onions and serve straight away with some sweet chilli dipping sauce. Place the fish in a food processor and blend for 3 seconds or until smooth. Place the fish in a food processor and blend for 3 seconds or until smooth. Add the fish sauce, egg, coriander, curry paste, chilli, garlic, ginger and grated lime zest and juice and blitz again until everything is combined. Add the fish sauce, egg, coriander, curry paste, chilli, garlic, ginger and grated lime zest and juice and blitz again until everything is combined. Carefully remove the blade from the food processor and stir through the green beans and spring onions. Carefully remove the blade from the food processor and stir through the green beans and spring onions. With damp hands, form the mixture into 12 even-sized balls and flatten to make fish cakes. With damp hands, form the mixture into 12 even-sized balls and flatten to make fish cakes. Heat the oil, over medium-high heat in a large frying pan and fry the fishcakes in two batches for about 2 minutes on each side or until piping hot and cooked through. Remove with a fish slice and drain on a plate lined with kitchen paper. Heat the oil, over medium-high heat in a large frying pan and fry the fishcakes in two batches for about 2 minutes on each side or until piping hot and cooked through. Remove with a fish slice and drain on a plate lined with kitchen paper. Garnish with spring onions and serve straight away with some sweet chilli dipping sauce. Garnish with spring onions and serve straight away with some sweet chilli dipping sauce. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/easy_thai_fish_cakes_58960",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Simple Thai fish cakes recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings These quick and easy Thai fish cakes are perfect for a starter or light dinner. Serve with the larb gai and satay pork skewers for a Thai starter platter. 450g/1lb skinless white fish fillets (such as haddock or cod)1 tbsp fish sauce (nam pla)1 large free-range egg handful fresh coriander, roughly chopped1 tbsp Thai red curry paste1 red chilli, deseeded and finely chopped2 garlic cloves, finely chopped1 thumb-sized fresh ginger, peeled and finely chopped1 lime, zest and juice75g/2½oz green beans, thinly sliced 3–4 spring onions, roughly chopped4 tbsp sunflower oil2–3 spring onions, to garnishsweet chilli dipping sauce, to serve 450g/1lb skinless white fish fillets (such as haddock or cod) 1 tbsp fish sauce (nam pla) 1 large free-range egg handful fresh coriander, roughly chopped 1 tbsp Thai red curry paste 1 red chilli, deseeded and finely chopped 2 garlic cloves, finely chopped 1 thumb-sized fresh ginger, peeled and finely chopped 1 lime, zest and juice 75g/2½oz green beans, thinly sliced 3–4 spring onions, roughly chopped 4 tbsp sunflower oil 2–3 spring onions, to garnish sweet chilli dipping sauce, to serve Method Place the fish in a food processor and blend for 3 seconds or until smooth. Add the fish sauce, egg, coriander, curry paste, chilli, garlic, ginger and grated lime zest and juice and blitz again until everything is combined.Carefully remove the blade from the food processor and stir through the green beans and spring onions. With damp hands, form the mixture into 12 even-sized balls and flatten to make fish cakes.Heat the oil, over medium-high heat in a large frying pan and fry the fishcakes in two batches for about 2 minutes on each side or until piping hot and cooked through. Remove with a fish slice and drain on a plate lined with kitchen paper. Garnish with spring onions and serve straight away with some sweet chilli dipping sauce. Place the fish in a food processor and blend for 3 seconds or until smooth. Place the fish in a food processor and blend for 3 seconds or until smooth. Add the fish sauce, egg, coriander, curry paste, chilli, garlic, ginger and grated lime zest and juice and blitz again until everything is combined. Add the fish sauce, egg, coriander, curry paste, chilli, garlic, ginger and grated lime zest and juice and blitz again until everything is combined. Carefully remove the blade from the food processor and stir through the green beans and spring onions. Carefully remove the blade from the food processor and stir through the green beans and spring onions. With damp hands, form the mixture into 12 even-sized balls and flatten to make fish cakes. With damp hands, form the mixture into 12 even-sized balls and flatten to make fish cakes. Heat the oil, over medium-high heat in a large frying pan and fry the fishcakes in two batches for about 2 minutes on each side or until piping hot and cooked through. Remove with a fish slice and drain on a plate lined with kitchen paper. Heat the oil, over medium-high heat in a large frying pan and fry the fishcakes in two batches for about 2 minutes on each side or until piping hot and cooked through. Remove with a fish slice and drain on a plate lined with kitchen paper. Garnish with spring onions and serve straight away with some sweet chilli dipping sauce. Garnish with spring onions and serve straight away with some sweet chilli dipping sauce."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad169eb3bdbfd0cc00b91"
} | 11e121276bfddb742c241eb18472992ab48c06661f46b38d105326a7f93b3402 | Catalan fish stew recipe
An average of 4.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/catalanfishstew_74501_16x9.jpg Enjoy the delicious flavours of Spain with this healthy fish stew. Serve with new potatoes or steamed greens. Each serving provides 687kcal, 50g protein, 11.5g carbohydrate (of which 9.5g sugars), 45g fat (of which 8g saturates), 5.5g fibre and 1.9g salt. 6 tbsp olive oil1 large Spanish onion, chopped2 fennel bulbs, chopped150g/5oz chorizo, diced1 red chilli, finely chopped1 tsp fennel seeds, ground2 cloves new season garlic, crushed½tsp sweet paprika powder1 tbsp fresh thyme leaves1 tsp saffron strands (optional)3 fresh bay leaves400g tin plum tomatoes100ml/3½fl oz fish stock or water150ml/5fl oz white wine 500g/1lb 2oz mussels, cleaned650g/1lb 7oz firm white fish (bream, pollock, cod, monkfish), filleted, dredged in flour and fried in olive oil100g/3½oz toasted almonds, ground 6 tbsp olive oil 1 large Spanish onion, chopped 2 fennel bulbs, chopped 150g/5oz chorizo, diced 1 red chilli, finely chopped 1 tsp fennel seeds, ground 2 cloves new season garlic, crushed ½tsp sweet paprika powder 1 tbsp fresh thyme leaves 1 tsp saffron strands (optional) 3 fresh bay leaves 400g tin plum tomatoes 100ml/3½fl oz fish stock or water 150ml/5fl oz white wine 500g/1lb 2oz mussels, cleaned 650g/1lb 7oz firm white fish (bream, pollock, cod, monkfish), filleted, dredged in flour and fried in olive oil 100g/3½oz toasted almonds, ground 1 lemon, cut into wedgessteamed potatoes and spring greens 1 lemon, cut into wedges steamed potatoes and spring greens Method Heat the olive oil in a large pan and sauté the onions, fennel, diced chorizo, chilli, ground fennel seeds and garlic for a few minutes.Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until reduced to a thickish sauce. Add the fish stock (or water) and white wine and bring to a simmer. Add the cooked mussels and cook until they are all open. Discard any that have not opened.Put the fish pieces into the stew and stir in the almonds. Heat for a minute or two and serve with seasonal greens, steamed potatoes and wedges of lemon. Heat the olive oil in a large pan and sauté the onions, fennel, diced chorizo, chilli, ground fennel seeds and garlic for a few minutes. Heat the olive oil in a large pan and sauté the onions, fennel, diced chorizo, chilli, ground fennel seeds and garlic for a few minutes. Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until reduced to a thickish sauce. Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until reduced to a thickish sauce. Add the fish stock (or water) and white wine and bring to a simmer. Add the fish stock (or water) and white wine and bring to a simmer. Add the cooked mussels and cook until they are all open. Discard any that have not opened. Add the cooked mussels and cook until they are all open. Discard any that have not opened. Put the fish pieces into the stew and stir in the almonds. Put the fish pieces into the stew and stir in the almonds. Heat for a minute or two and serve with seasonal greens, steamed potatoes and wedges of lemon. Heat for a minute or two and serve with seasonal greens, steamed potatoes and wedges of lemon. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/catalanfishstew_74501",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Catalan fish stew recipe",
"content": "An average of 4.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/catalanfishstew_74501_16x9.jpg Enjoy the delicious flavours of Spain with this healthy fish stew. Serve with new potatoes or steamed greens. Each serving provides 687kcal, 50g protein, 11.5g carbohydrate (of which 9.5g sugars), 45g fat (of which 8g saturates), 5.5g fibre and 1.9g salt. 6 tbsp olive oil1 large Spanish onion, chopped2 fennel bulbs, chopped150g/5oz chorizo, diced1 red chilli, finely chopped1 tsp fennel seeds, ground2 cloves new season garlic, crushed½tsp sweet paprika powder1 tbsp fresh thyme leaves1 tsp saffron strands (optional)3 fresh bay leaves400g tin plum tomatoes100ml/3½fl oz fish stock or water150ml/5fl oz white wine 500g/1lb 2oz mussels, cleaned650g/1lb 7oz firm white fish (bream, pollock, cod, monkfish), filleted, dredged in flour and fried in olive oil100g/3½oz toasted almonds, ground 6 tbsp olive oil 1 large Spanish onion, chopped 2 fennel bulbs, chopped 150g/5oz chorizo, diced 1 red chilli, finely chopped 1 tsp fennel seeds, ground 2 cloves new season garlic, crushed ½tsp sweet paprika powder 1 tbsp fresh thyme leaves 1 tsp saffron strands (optional) 3 fresh bay leaves 400g tin plum tomatoes 100ml/3½fl oz fish stock or water 150ml/5fl oz white wine 500g/1lb 2oz mussels, cleaned 650g/1lb 7oz firm white fish (bream, pollock, cod, monkfish), filleted, dredged in flour and fried in olive oil 100g/3½oz toasted almonds, ground 1 lemon, cut into wedgessteamed potatoes and spring greens 1 lemon, cut into wedges steamed potatoes and spring greens Method Heat the olive oil in a large pan and sauté the onions, fennel, diced chorizo, chilli, ground fennel seeds and garlic for a few minutes.Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until reduced to a thickish sauce. Add the fish stock (or water) and white wine and bring to a simmer. Add the cooked mussels and cook until they are all open. Discard any that have not opened.Put the fish pieces into the stew and stir in the almonds. Heat for a minute or two and serve with seasonal greens, steamed potatoes and wedges of lemon. Heat the olive oil in a large pan and sauté the onions, fennel, diced chorizo, chilli, ground fennel seeds and garlic for a few minutes. Heat the olive oil in a large pan and sauté the onions, fennel, diced chorizo, chilli, ground fennel seeds and garlic for a few minutes. Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until reduced to a thickish sauce. Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until reduced to a thickish sauce. Add the fish stock (or water) and white wine and bring to a simmer. Add the fish stock (or water) and white wine and bring to a simmer. Add the cooked mussels and cook until they are all open. Discard any that have not opened. Add the cooked mussels and cook until they are all open. Discard any that have not opened. Put the fish pieces into the stew and stir in the almonds. Put the fish pieces into the stew and stir in the almonds. Heat for a minute or two and serve with seasonal greens, steamed potatoes and wedges of lemon. Heat for a minute or two and serve with seasonal greens, steamed potatoes and wedges of lemon."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad169eb3bdbfd0cc00b92"
} | ffb8eb9deac88adc940eec3af487664f7c970721353148dc4b30230f31cffa77 | Chilli fish with tahini and mint rice recipe
For the rice, preheat the oven to 240C/220C Fan/Gas 9, or as high as your oven will go.Place the rice in a deep ovenproof dish, measuring 20x30cm/8x12in. Season with ¾ teaspoon of salt and plenty of pepper, then pour over the butter and 800ml/1½ pints boiling water. Top with the sprigs of mint and cover the dish tightly with kitchen foil so that the rice is well sealed. Bake for 25 minutes, until the rice is light and fluffy and all of the liquid has been absorbed. Lightly season the fish with a third of a teaspoon of salt. Set aside. Heat the oil into a large, lidded sauté pan over a medium–high heat. Add the chillies and fry for 2 minutes, stirring frequently. Add the garlic, caraway seeds and ancho chilli and fry for 1 minute, or until the garlic is starting to turn golden brown.Add the tomatoes, tomato purée, sugar and a pinch of salt. Bring to the boil, reduce the heat and leave to simmer for 15 minutes, stirring from time to time, until the sauce is thick. Add the fish, cover the pan and continue to cook for 10 minutes, or until the fish has cooked through. To make the tahini sauce, mix the tahini and lemon juice with 4 tablespoons of water and a pinch of salt in a small bowl. Gently lift the fish out of the pan and set aside somewhere warm. If the fish has released a lot of liquid during cooking and the sauce is slightly too runny, increase the heat and let the sauce simmer until thick. For the salsa, place all the ingredients, except the mint leaves, in a bowl with pinch of salt. Mix well. To finish the rice, remove the mint leaves from the mint sprigs and garnish the top of the rice with the leaves. Sprinkle over the feta. Transfer the tomato sauce to a large serving dish and place the fish back in the sauce. Spoon over the tahini sauce and garnish with the coriander. Stir the shredded mint into the salsa and spoon the salsa evenly over the rice. Serve the fish in tomato sauce with the rice alongside. For the rice, preheat the oven to 240C/220C Fan/Gas 9, or as high as your oven will go. For the rice, preheat the oven to 240C/220C Fan/Gas 9, or as high as your oven will go. Place the rice in a deep ovenproof dish, measuring 20x30cm/8x12in. Season with ¾ teaspoon of salt and plenty of pepper, then pour over the butter and 800ml/1½ pints boiling water. Top with the sprigs of mint and cover the dish tightly with kitchen foil so that the rice is well sealed. Bake for 25 minutes, until the rice is light and fluffy and all of the liquid has been absorbed. Place the rice in a deep ovenproof dish, measuring 20x30cm/8x12in. Season with ¾ teaspoon of salt and plenty of pepper, then pour over the butter and 800ml/1½ pints boiling water. Top with the sprigs of mint and cover the dish tightly with kitchen foil so that the rice is well sealed. Bake for 25 minutes, until the rice is light and fluffy and all of the liquid has been absorbed. Lightly season the fish with a third of a teaspoon of salt. Set aside. Lightly season the fish with a third of a teaspoon of salt. Set aside. Heat the oil into a large, lidded sauté pan over a medium–high heat. Add the chillies and fry for 2 minutes, stirring frequently. Add the garlic, caraway seeds and ancho chilli and fry for 1 minute, or until the garlic is starting to turn golden brown. Heat the oil into a large, lidded sauté pan over a medium–high heat. Add the chillies and fry for 2 minutes, stirring frequently. Add the garlic, caraway seeds and ancho chilli and fry for 1 minute, or until the garlic is starting to turn golden brown. Add the tomatoes, tomato purée, sugar and a pinch of salt. Bring to the boil, reduce the heat and leave to simmer for 15 minutes, stirring from time to time, until the sauce is thick. Add the fish, cover the pan and continue to cook for 10 minutes, or until the fish has cooked through. Add the tomatoes, tomato purée, sugar and a pinch of salt. Bring to the boil, reduce the heat and leave to simmer for 15 minutes, stirring from time to time, until the sauce is thick. Add the fish, cover the pan and continue to cook for 10 minutes, or until the fish has cooked through. To make the tahini sauce, mix the tahini and lemon juice with 4 tablespoons of water and a pinch of salt in a small bowl. To make the tahini sauce, mix the tahini and lemon juice with 4 tablespoons of water and a pinch of salt in a small bowl. Gently lift the fish out of the pan and set aside somewhere warm. If the fish has released a lot of liquid during cooking and the sauce is slightly too runny, increase the heat and let the sauce simmer until thick. Gently lift the fish out of the pan and set aside somewhere warm. If the fish has released a lot of liquid during cooking and the sauce is slightly too runny, increase the heat and let the sauce simmer until thick. For the salsa, place all the ingredients, except the mint leaves, in a bowl with pinch of salt. Mix well. For the salsa, place all the ingredients, except the mint leaves, in a bowl with pinch of salt. Mix well. To finish the rice, remove the mint leaves from the mint sprigs and garnish the top of the rice with the leaves. Sprinkle over the feta. To finish the rice, remove the mint leaves from the mint sprigs and garnish the top of the rice with the leaves. Sprinkle over the feta. Transfer the tomato sauce to a large serving dish and place the fish back in the sauce. Spoon over the tahini sauce and garnish with the coriander. Stir the shredded mint into the salsa and spoon the salsa evenly over the rice. Serve the fish in tomato sauce with the rice alongside. Transfer the tomato sauce to a large serving dish and place the fish back in the sauce. Spoon over the tahini sauce and garnish with the coriander. Stir the shredded mint into the salsa and spoon the salsa evenly over the rice. Serve the fish in tomato sauce with the rice alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chilli_fish_with_tahini_32948",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chilli fish with tahini and mint rice recipe",
"content": "For the rice, preheat the oven to 240C/220C Fan/Gas 9, or as high as your oven will go.Place the rice in a deep ovenproof dish, measuring 20x30cm/8x12in. Season with ¾ teaspoon of salt and plenty of pepper, then pour over the butter and 800ml/1½ pints boiling water. Top with the sprigs of mint and cover the dish tightly with kitchen foil so that the rice is well sealed. Bake for 25 minutes, until the rice is light and fluffy and all of the liquid has been absorbed. Lightly season the fish with a third of a teaspoon of salt. Set aside. Heat the oil into a large, lidded sauté pan over a medium–high heat. Add the chillies and fry for 2 minutes, stirring frequently. Add the garlic, caraway seeds and ancho chilli and fry for 1 minute, or until the garlic is starting to turn golden brown.Add the tomatoes, tomato purée, sugar and a pinch of salt. Bring to the boil, reduce the heat and leave to simmer for 15 minutes, stirring from time to time, until the sauce is thick. Add the fish, cover the pan and continue to cook for 10 minutes, or until the fish has cooked through. To make the tahini sauce, mix the tahini and lemon juice with 4 tablespoons of water and a pinch of salt in a small bowl. Gently lift the fish out of the pan and set aside somewhere warm. If the fish has released a lot of liquid during cooking and the sauce is slightly too runny, increase the heat and let the sauce simmer until thick. For the salsa, place all the ingredients, except the mint leaves, in a bowl with pinch of salt. Mix well. To finish the rice, remove the mint leaves from the mint sprigs and garnish the top of the rice with the leaves. Sprinkle over the feta. Transfer the tomato sauce to a large serving dish and place the fish back in the sauce. Spoon over the tahini sauce and garnish with the coriander. Stir the shredded mint into the salsa and spoon the salsa evenly over the rice. Serve the fish in tomato sauce with the rice alongside. For the rice, preheat the oven to 240C/220C Fan/Gas 9, or as high as your oven will go. For the rice, preheat the oven to 240C/220C Fan/Gas 9, or as high as your oven will go. Place the rice in a deep ovenproof dish, measuring 20x30cm/8x12in. Season with ¾ teaspoon of salt and plenty of pepper, then pour over the butter and 800ml/1½ pints boiling water. Top with the sprigs of mint and cover the dish tightly with kitchen foil so that the rice is well sealed. Bake for 25 minutes, until the rice is light and fluffy and all of the liquid has been absorbed. Place the rice in a deep ovenproof dish, measuring 20x30cm/8x12in. Season with ¾ teaspoon of salt and plenty of pepper, then pour over the butter and 800ml/1½ pints boiling water. Top with the sprigs of mint and cover the dish tightly with kitchen foil so that the rice is well sealed. Bake for 25 minutes, until the rice is light and fluffy and all of the liquid has been absorbed. Lightly season the fish with a third of a teaspoon of salt. Set aside. Lightly season the fish with a third of a teaspoon of salt. Set aside. Heat the oil into a large, lidded sauté pan over a medium–high heat. Add the chillies and fry for 2 minutes, stirring frequently. Add the garlic, caraway seeds and ancho chilli and fry for 1 minute, or until the garlic is starting to turn golden brown. Heat the oil into a large, lidded sauté pan over a medium–high heat. Add the chillies and fry for 2 minutes, stirring frequently. Add the garlic, caraway seeds and ancho chilli and fry for 1 minute, or until the garlic is starting to turn golden brown. Add the tomatoes, tomato purée, sugar and a pinch of salt. Bring to the boil, reduce the heat and leave to simmer for 15 minutes, stirring from time to time, until the sauce is thick. Add the fish, cover the pan and continue to cook for 10 minutes, or until the fish has cooked through. Add the tomatoes, tomato purée, sugar and a pinch of salt. Bring to the boil, reduce the heat and leave to simmer for 15 minutes, stirring from time to time, until the sauce is thick. Add the fish, cover the pan and continue to cook for 10 minutes, or until the fish has cooked through. To make the tahini sauce, mix the tahini and lemon juice with 4 tablespoons of water and a pinch of salt in a small bowl. To make the tahini sauce, mix the tahini and lemon juice with 4 tablespoons of water and a pinch of salt in a small bowl. Gently lift the fish out of the pan and set aside somewhere warm. If the fish has released a lot of liquid during cooking and the sauce is slightly too runny, increase the heat and let the sauce simmer until thick. Gently lift the fish out of the pan and set aside somewhere warm. If the fish has released a lot of liquid during cooking and the sauce is slightly too runny, increase the heat and let the sauce simmer until thick. For the salsa, place all the ingredients, except the mint leaves, in a bowl with pinch of salt. Mix well. For the salsa, place all the ingredients, except the mint leaves, in a bowl with pinch of salt. Mix well. To finish the rice, remove the mint leaves from the mint sprigs and garnish the top of the rice with the leaves. Sprinkle over the feta. To finish the rice, remove the mint leaves from the mint sprigs and garnish the top of the rice with the leaves. Sprinkle over the feta. Transfer the tomato sauce to a large serving dish and place the fish back in the sauce. Spoon over the tahini sauce and garnish with the coriander. Stir the shredded mint into the salsa and spoon the salsa evenly over the rice. Serve the fish in tomato sauce with the rice alongside. Transfer the tomato sauce to a large serving dish and place the fish back in the sauce. Spoon over the tahini sauce and garnish with the coriander. Stir the shredded mint into the salsa and spoon the salsa evenly over the rice. Serve the fish in tomato sauce with the rice alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad169eb3bdbfd0cc00b93"
} | 80713cc0bf0ec9d3844f335683a04f103323abdc229aecd69b5010cd3185ae7c | Fish soup recipe
Fillet the fish, set aside the trimmings and remove any small bones from the fillets with tweezers. Set the fillets aside to be added to the soup later. To make the stock, roughly chop the fish trimmings into three parts. Heat a large, heavy-based saucepan over a medium heat, and add the olive oil. Add the fish trimmings and fry for 5–10 minutes until they begin to brown. Remove the fish trimmings from the pan and set aside on a plate. Add the shallot, fennel, tomatoes, garlic, thyme, bay leaves, saffron and star anise. Fry gently over a medium heat for a few minutes, stirring regularly, until the vegetables have softened. Add the cooked fish trimmings back into the pan, and pour in the boiling water. Bring back to a simmer and remove any scum that forms on the surface with a ladle or spoon. Reduce the heat and simmer gently for 35 minutes.Place a sieve in a colander placed over a large saucepan. Ladle the stock into the sieve, then gently pour in any remaining liquid from the pan – taking care not to tip the fish or vegetables into the sieve. Season to taste with salt and freshly ground black pepper. For the soup, place the potatoes into the fish stock. Bring to the boil and cook for 6–8 minutes, or until the potatoes are nearly cooked. Cut the fish fillets into 5cm/2in pieces. Discard any mussels that are open or that don't close when tapped, or have broken shells.Add the prawns, mussels and white fish to the saucepan and simmer for 2–3 minutes, or until the fish is cooked through and the mussels have opened. Discard any mussels that have not opened during cooking. Season to taste with salt and freshly ground black pepper. To serve, ladle the fish soup into soup bowls, scatter with parsley, drizzle with olive oil and serve immediately. Fillet the fish, set aside the trimmings and remove any small bones from the fillets with tweezers. Set the fillets aside to be added to the soup later. Fillet the fish, set aside the trimmings and remove any small bones from the fillets with tweezers. Set the fillets aside to be added to the soup later. To make the stock, roughly chop the fish trimmings into three parts. Heat a large, heavy-based saucepan over a medium heat, and add the olive oil. To make the stock, roughly chop the fish trimmings into three parts. Heat a large, heavy-based saucepan over a medium heat, and add the olive oil. Add the fish trimmings and fry for 5–10 minutes until they begin to brown. Remove the fish trimmings from the pan and set aside on a plate. Add the fish trimmings and fry for 5–10 minutes until they begin to brown. Remove the fish trimmings from the pan and set aside on a plate. Add the shallot, fennel, tomatoes, garlic, thyme, bay leaves, saffron and star anise. Fry gently over a medium heat for a few minutes, stirring regularly, until the vegetables have softened. Add the shallot, fennel, tomatoes, garlic, thyme, bay leaves, saffron and star anise. Fry gently over a medium heat for a few minutes, stirring regularly, until the vegetables have softened. Add the cooked fish trimmings back into the pan, and pour in the boiling water. Bring back to a simmer and remove any scum that forms on the surface with a ladle or spoon. Reduce the heat and simmer gently for 35 minutes. Add the cooked fish trimmings back into the pan, and pour in the boiling water. Bring back to a simmer and remove any scum that forms on the surface with a ladle or spoon. Reduce the heat and simmer gently for 35 minutes. Place a sieve in a colander placed over a large saucepan. Ladle the stock into the sieve, then gently pour in any remaining liquid from the pan – taking care not to tip the fish or vegetables into the sieve. Season to taste with salt and freshly ground black pepper. Place a sieve in a colander placed over a large saucepan. Ladle the stock into the sieve, then gently pour in any remaining liquid from the pan – taking care not to tip the fish or vegetables into the sieve. Season to taste with salt and freshly ground black pepper. For the soup, place the potatoes into the fish stock. Bring to the boil and cook for 6–8 minutes, or until the potatoes are nearly cooked. For the soup, place the potatoes into the fish stock. Bring to the boil and cook for 6–8 minutes, or until the potatoes are nearly cooked. Cut the fish fillets into 5cm/2in pieces. Discard any mussels that are open or that don't close when tapped, or have broken shells. Cut the fish fillets into 5cm/2in pieces. Discard any mussels that are open or that don't close when tapped, or have broken shells. Add the prawns, mussels and white fish to the saucepan and simmer for 2–3 minutes, or until the fish is cooked through and the mussels have opened. Discard any mussels that have not opened during cooking. Season to taste with salt and freshly ground black pepper. Add the prawns, mussels and white fish to the saucepan and simmer for 2–3 minutes, or until the fish is cooked through and the mussels have opened. Discard any mussels that have not opened during cooking. Season to taste with salt and freshly ground black pepper. To serve, ladle the fish soup into soup bowls, scatter with parsley, drizzle with olive oil and serve immediately. To serve, ladle the fish soup into soup bowls, scatter with parsley, drizzle with olive oil and serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/how_to_make_fish_soup_13895",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fish soup recipe",
"content": "Fillet the fish, set aside the trimmings and remove any small bones from the fillets with tweezers. Set the fillets aside to be added to the soup later. To make the stock, roughly chop the fish trimmings into three parts. Heat a large, heavy-based saucepan over a medium heat, and add the olive oil. Add the fish trimmings and fry for 5–10 minutes until they begin to brown. Remove the fish trimmings from the pan and set aside on a plate. Add the shallot, fennel, tomatoes, garlic, thyme, bay leaves, saffron and star anise. Fry gently over a medium heat for a few minutes, stirring regularly, until the vegetables have softened. Add the cooked fish trimmings back into the pan, and pour in the boiling water. Bring back to a simmer and remove any scum that forms on the surface with a ladle or spoon. Reduce the heat and simmer gently for 35 minutes.Place a sieve in a colander placed over a large saucepan. Ladle the stock into the sieve, then gently pour in any remaining liquid from the pan – taking care not to tip the fish or vegetables into the sieve. Season to taste with salt and freshly ground black pepper. For the soup, place the potatoes into the fish stock. Bring to the boil and cook for 6–8 minutes, or until the potatoes are nearly cooked. Cut the fish fillets into 5cm/2in pieces. Discard any mussels that are open or that don't close when tapped, or have broken shells.Add the prawns, mussels and white fish to the saucepan and simmer for 2–3 minutes, or until the fish is cooked through and the mussels have opened. Discard any mussels that have not opened during cooking. Season to taste with salt and freshly ground black pepper. To serve, ladle the fish soup into soup bowls, scatter with parsley, drizzle with olive oil and serve immediately. Fillet the fish, set aside the trimmings and remove any small bones from the fillets with tweezers. Set the fillets aside to be added to the soup later. Fillet the fish, set aside the trimmings and remove any small bones from the fillets with tweezers. Set the fillets aside to be added to the soup later. To make the stock, roughly chop the fish trimmings into three parts. Heat a large, heavy-based saucepan over a medium heat, and add the olive oil. To make the stock, roughly chop the fish trimmings into three parts. Heat a large, heavy-based saucepan over a medium heat, and add the olive oil. Add the fish trimmings and fry for 5–10 minutes until they begin to brown. Remove the fish trimmings from the pan and set aside on a plate. Add the fish trimmings and fry for 5–10 minutes until they begin to brown. Remove the fish trimmings from the pan and set aside on a plate. Add the shallot, fennel, tomatoes, garlic, thyme, bay leaves, saffron and star anise. Fry gently over a medium heat for a few minutes, stirring regularly, until the vegetables have softened. Add the shallot, fennel, tomatoes, garlic, thyme, bay leaves, saffron and star anise. Fry gently over a medium heat for a few minutes, stirring regularly, until the vegetables have softened. Add the cooked fish trimmings back into the pan, and pour in the boiling water. Bring back to a simmer and remove any scum that forms on the surface with a ladle or spoon. Reduce the heat and simmer gently for 35 minutes. Add the cooked fish trimmings back into the pan, and pour in the boiling water. Bring back to a simmer and remove any scum that forms on the surface with a ladle or spoon. Reduce the heat and simmer gently for 35 minutes. Place a sieve in a colander placed over a large saucepan. Ladle the stock into the sieve, then gently pour in any remaining liquid from the pan – taking care not to tip the fish or vegetables into the sieve. Season to taste with salt and freshly ground black pepper. Place a sieve in a colander placed over a large saucepan. Ladle the stock into the sieve, then gently pour in any remaining liquid from the pan – taking care not to tip the fish or vegetables into the sieve. Season to taste with salt and freshly ground black pepper. For the soup, place the potatoes into the fish stock. Bring to the boil and cook for 6–8 minutes, or until the potatoes are nearly cooked. For the soup, place the potatoes into the fish stock. Bring to the boil and cook for 6–8 minutes, or until the potatoes are nearly cooked. Cut the fish fillets into 5cm/2in pieces. Discard any mussels that are open or that don't close when tapped, or have broken shells. Cut the fish fillets into 5cm/2in pieces. Discard any mussels that are open or that don't close when tapped, or have broken shells. Add the prawns, mussels and white fish to the saucepan and simmer for 2–3 minutes, or until the fish is cooked through and the mussels have opened. Discard any mussels that have not opened during cooking. Season to taste with salt and freshly ground black pepper. Add the prawns, mussels and white fish to the saucepan and simmer for 2–3 minutes, or until the fish is cooked through and the mussels have opened. Discard any mussels that have not opened during cooking. Season to taste with salt and freshly ground black pepper. To serve, ladle the fish soup into soup bowls, scatter with parsley, drizzle with olive oil and serve immediately. To serve, ladle the fish soup into soup bowls, scatter with parsley, drizzle with olive oil and serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad169eb3bdbfd0cc00b94"
} | 9f04baf8b15ef818f2d2dbe24c57faa86f8212dc693fc02f381d53fdec607e29 | How to make fish fingers recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_fish_fingers_64484_16x9.jpg Home-made fish fingers have more fish, more flavour and more crunch than shop bought. Well worth the extra effort. 500g/1lb 2oz sustainable white fish, such as pollock or coleypinch salt50g/2oz plain flour2 free-range eggs, beaten200g/7oz breadcrumbs (made from stale bread)1 tbsp finely chopped parsley1 lemon, zest and juice onlysalt and freshly ground black pepper2 tbsp olive oil, plus extra for greasing 500g/1lb 2oz sustainable white fish, such as pollock or coley pinch salt 50g/2oz plain flour 2 free-range eggs, beaten 200g/7oz breadcrumbs (made from stale bread) 1 tbsp finely chopped parsley 1 lemon, zest and juice only salt and freshly ground black pepper 2 tbsp olive oil, plus extra for greasing 100g/3½oz mayonnaise3 gherkins, finely chopped50g/2oz capers1 tbsp finely chopped parsley 100g/3½oz mayonnaise 3 gherkins, finely chopped 50g/2oz capers 1 tbsp finely chopped parsley Method Cut the fish into strips down the fillet, following the natural lines of the fish. The strips should be approximately 2cm/1in wide and 6-8cm/3-4in long. Sprinkle some salt onto the fish.Place the flour onto a plate. Place the beaten eggs into a wide bowl. Place the breadcrumbs on another plate, and mix the chopped parsley and lemon zest into the breadcrumbs.Now you have your production line ready, take a piece of fish and dust it in the flour, next dip it in the egg (allowing any excess to drip off) and finally into the breadcrumbs. Transfer the fish fingers to the prepared baking tray and refrigerate for an hour - this will firm up the fish and make them easier to handle, and the egg and flour will set a little too.Pre-heat the oven to 220C/425F/Gas 7 and lightly grease a baking tray.Drizzle the fish fingers with olive oil.Bake the fish fingers for 12-15 minutes, or until lightly golden and cooked through. Or fry the fish in a pan, over a medium heat, with a few tablespoons of olive oil for 2-3 minutes either side until golden-brown and cooked through. Remove the fish fingers from the pan and place on kitchen paper to absorb any excess oil.Meanwhile make the tartare sauce by mixing all the ingredients together in a small bowl, and set aside until needed.Once cooked, squeeze a little lemon juice over the fish fingers. Serve with a generous helping of tartare sauce. Cut the fish into strips down the fillet, following the natural lines of the fish. The strips should be approximately 2cm/1in wide and 6-8cm/3-4in long. Sprinkle some salt onto the fish. Cut the fish into strips down the fillet, following the natural lines of the fish. The strips should be approximately 2cm/1in wide and 6-8cm/3-4in long. Sprinkle some salt onto the fish. Place the flour onto a plate. Place the beaten eggs into a wide bowl. Place the breadcrumbs on another plate, and mix the chopped parsley and lemon zest into the breadcrumbs. Place the flour onto a plate. Place the beaten eggs into a wide bowl. Place the breadcrumbs on another plate, and mix the chopped parsley and lemon zest into the breadcrumbs. Now you have your production line ready, take a piece of fish and dust it in the flour, next dip it in the egg (allowing any excess to drip off) and finally into the breadcrumbs. Now you have your production line ready, take a piece of fish and dust it in the flour, next dip it in the egg (allowing any excess to drip off) and finally into the breadcrumbs. Transfer the fish fingers to the prepared baking tray and refrigerate for an hour - this will firm up the fish and make them easier to handle, and the egg and flour will set a little too. Transfer the fish fingers to the prepared baking tray and refrigerate for an hour - this will firm up the fish and make them easier to handle, and the egg and flour will set a little too. Pre-heat the oven to 220C/425F/Gas 7 and lightly grease a baking tray. Pre-heat the oven to 220C/425F/Gas 7 and lightly grease a baking tray. Drizzle the fish fingers with olive oil. Drizzle the fish fingers with olive oil. Bake the fish fingers for 12-15 minutes, or until lightly golden and cooked through. Or fry the fish in a pan, over a medium heat, with a few tablespoons of olive oil for 2-3 minutes either side until golden-brown and cooked through. Remove the fish fingers from the pan and place on kitchen paper to absorb any excess oil. Bake the fish fingers for 12-15 minutes, or until lightly golden and cooked through. Or fry the fish in a pan, over a medium heat, with a few tablespoons of olive oil for 2-3 minutes either side until golden-brown and cooked through. Remove the fish fingers from the pan and place on kitchen paper to absorb any excess oil. Meanwhile make the tartare sauce by mixing all the ingredients together in a small bowl, and set aside until needed. Meanwhile make the tartare sauce by mixing all the ingredients together in a small bowl, and set aside until needed. Once cooked, squeeze a little lemon juice over the fish fingers. Serve with a generous helping of tartare sauce. Once cooked, squeeze a little lemon juice over the fish fingers. Serve with a generous helping of tartare sauce. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/how_to_make_fish_fingers_64484",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to make fish fingers recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_fish_fingers_64484_16x9.jpg Home-made fish fingers have more fish, more flavour and more crunch than shop bought. Well worth the extra effort. 500g/1lb 2oz sustainable white fish, such as pollock or coleypinch salt50g/2oz plain flour2 free-range eggs, beaten200g/7oz breadcrumbs (made from stale bread)1 tbsp finely chopped parsley1 lemon, zest and juice onlysalt and freshly ground black pepper2 tbsp olive oil, plus extra for greasing 500g/1lb 2oz sustainable white fish, such as pollock or coley pinch salt 50g/2oz plain flour 2 free-range eggs, beaten 200g/7oz breadcrumbs (made from stale bread) 1 tbsp finely chopped parsley 1 lemon, zest and juice only salt and freshly ground black pepper 2 tbsp olive oil, plus extra for greasing 100g/3½oz mayonnaise3 gherkins, finely chopped50g/2oz capers1 tbsp finely chopped parsley 100g/3½oz mayonnaise 3 gherkins, finely chopped 50g/2oz capers 1 tbsp finely chopped parsley Method Cut the fish into strips down the fillet, following the natural lines of the fish. The strips should be approximately 2cm/1in wide and 6-8cm/3-4in long. Sprinkle some salt onto the fish.Place the flour onto a plate. Place the beaten eggs into a wide bowl. Place the breadcrumbs on another plate, and mix the chopped parsley and lemon zest into the breadcrumbs.Now you have your production line ready, take a piece of fish and dust it in the flour, next dip it in the egg (allowing any excess to drip off) and finally into the breadcrumbs. Transfer the fish fingers to the prepared baking tray and refrigerate for an hour - this will firm up the fish and make them easier to handle, and the egg and flour will set a little too.Pre-heat the oven to 220C/425F/Gas 7 and lightly grease a baking tray.Drizzle the fish fingers with olive oil.Bake the fish fingers for 12-15 minutes, or until lightly golden and cooked through. Or fry the fish in a pan, over a medium heat, with a few tablespoons of olive oil for 2-3 minutes either side until golden-brown and cooked through. Remove the fish fingers from the pan and place on kitchen paper to absorb any excess oil.Meanwhile make the tartare sauce by mixing all the ingredients together in a small bowl, and set aside until needed.Once cooked, squeeze a little lemon juice over the fish fingers. Serve with a generous helping of tartare sauce. Cut the fish into strips down the fillet, following the natural lines of the fish. The strips should be approximately 2cm/1in wide and 6-8cm/3-4in long. Sprinkle some salt onto the fish. Cut the fish into strips down the fillet, following the natural lines of the fish. The strips should be approximately 2cm/1in wide and 6-8cm/3-4in long. Sprinkle some salt onto the fish. Place the flour onto a plate. Place the beaten eggs into a wide bowl. Place the breadcrumbs on another plate, and mix the chopped parsley and lemon zest into the breadcrumbs. Place the flour onto a plate. Place the beaten eggs into a wide bowl. Place the breadcrumbs on another plate, and mix the chopped parsley and lemon zest into the breadcrumbs. Now you have your production line ready, take a piece of fish and dust it in the flour, next dip it in the egg (allowing any excess to drip off) and finally into the breadcrumbs. Now you have your production line ready, take a piece of fish and dust it in the flour, next dip it in the egg (allowing any excess to drip off) and finally into the breadcrumbs. Transfer the fish fingers to the prepared baking tray and refrigerate for an hour - this will firm up the fish and make them easier to handle, and the egg and flour will set a little too. Transfer the fish fingers to the prepared baking tray and refrigerate for an hour - this will firm up the fish and make them easier to handle, and the egg and flour will set a little too. Pre-heat the oven to 220C/425F/Gas 7 and lightly grease a baking tray. Pre-heat the oven to 220C/425F/Gas 7 and lightly grease a baking tray. Drizzle the fish fingers with olive oil. Drizzle the fish fingers with olive oil. Bake the fish fingers for 12-15 minutes, or until lightly golden and cooked through. Or fry the fish in a pan, over a medium heat, with a few tablespoons of olive oil for 2-3 minutes either side until golden-brown and cooked through. Remove the fish fingers from the pan and place on kitchen paper to absorb any excess oil. Bake the fish fingers for 12-15 minutes, or until lightly golden and cooked through. Or fry the fish in a pan, over a medium heat, with a few tablespoons of olive oil for 2-3 minutes either side until golden-brown and cooked through. Remove the fish fingers from the pan and place on kitchen paper to absorb any excess oil. Meanwhile make the tartare sauce by mixing all the ingredients together in a small bowl, and set aside until needed. Meanwhile make the tartare sauce by mixing all the ingredients together in a small bowl, and set aside until needed. Once cooked, squeeze a little lemon juice over the fish fingers. Serve with a generous helping of tartare sauce. Once cooked, squeeze a little lemon juice over the fish fingers. Serve with a generous helping of tartare sauce."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad169eb3bdbfd0cc00b95"
} | ace26fe23e970bde7958dc360e84fe4dfecd3910b9fdfc0a5e9af53591aff66e | Fabulous fish pie recipe
An average of 5.0 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fabulous_fish_pie_89662_16x9.jpg A decadent fish pie, which includes three different types of fish in a rich, dill sauce. 600ml/1 pint 1fl oz full-fat milk1 onion, peeled and cut into sixths (keep the root intact)2 bay leaves500g/1lb 2oz thick white fish fillets, such as cod, haddock or pollock500g/1lb 2oz smoked haddock fillet, preferably undyed500g/1lb 2oz thick salmon fillet6 free-range eggs (optional)75g/3oz butter75g/3oz plain flour3 tbsp white wine100ml/3½fl oz double creamsmall bunch fresh dill, leaves removed sea salt flakes and freshly ground black pepper 600ml/1 pint 1fl oz full-fat milk 1 onion, peeled and cut into sixths (keep the root intact) 2 bay leaves 500g/1lb 2oz thick white fish fillets, such as cod, haddock or pollock 500g/1lb 2oz smoked haddock fillet, preferably undyed 500g/1lb 2oz thick salmon fillet 6 free-range eggs (optional) 75g/3oz butter 75g/3oz plain flour 3 tbsp white wine 100ml/3½fl oz double cream small bunch fresh dill, leaves removed sea salt flakes and freshly ground black pepper 1.25kg/2½lb potatoes, peeled and cut into even-sized pieces75g/3oz butter, cubed75ml/3fl oz double cream150g/5oz mature Cheddar, coarsely grated 1.25kg/2½lb potatoes, peeled and cut into even-sized pieces 75g/3oz butter, cubed 75ml/3fl oz double cream 150g/5oz mature Cheddar, coarsely grated Method For the filling, pour the milk into a large saucepan and add the onion and bay leaves. Season with salt and freshly ground black pepper. Place the fish fillets in the pan and bring to a very gentle simmer. Cover with a lid and cook for two minutes. Remove from the heat and set aside to stand and infuse for five minutes until the fish is almost cooked. Drain the fish through a colander into a bowl, then pour the milk into a jug. Meanwhile, for the topping, cook the potatoes in simmering water for 15 minutes or until the potatoes are soft. Drain in a colander then return to the pan and mash with the butter, cream and three-quarters of the grated cheese. Season to taste with salt and freshly ground black pepper.Preheat the oven to 200C/400F/Gas 6. Fill a saucepan one-third full with water and bring to the boil. Gently add the eggs to the water and cook for nine minutes. Drain in a colander under running water for 1-2 minutes then transfer to a bowl of very cold water and set aside. Melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, and then gradually add the infused milk, wine and cream, stirring over a medium heat for five minutes until the sauce is smooth and thick. Season with salt and freshly ground black pepper. Remove the sauce from the heat and add the dill fronds into the sauce. Peel the eggs and cut in half.Spoon a third of the sauce into the base of a large ovenproof dish or 6-8 individual dishes. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go, discarding the skin, onion and bay leaves. Place half the eggs on top and pour over another third of the sauce. Continue with the layering process until the ingredients are used up.Spoon the potato over the fish mixture, starting at the edges before making your way into the centre. Fluff up the potato with a fork and sprinkle with the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 45 minutes or until the top is golden-brown and the filling is bubbling. For the filling, pour the milk into a large saucepan and add the onion and bay leaves. Season with salt and freshly ground black pepper. Place the fish fillets in the pan and bring to a very gentle simmer. Cover with a lid and cook for two minutes. Remove from the heat and set aside to stand and infuse for five minutes until the fish is almost cooked. Drain the fish through a colander into a bowl, then pour the milk into a jug. For the filling, pour the milk into a large saucepan and add the onion and bay leaves. Season with salt and freshly ground black pepper. Place the fish fillets in the pan and bring to a very gentle simmer. Cover with a lid and cook for two minutes. Remove from the heat and set aside to stand and infuse for five minutes until the fish is almost cooked. Drain the fish through a colander into a bowl, then pour the milk into a jug. Meanwhile, for the topping, cook the potatoes in simmering water for 15 minutes or until the potatoes are soft. Drain in a colander then return to the pan and mash with the butter, cream and three-quarters of the grated cheese. Season to taste with salt and freshly ground black pepper. Meanwhile, for the topping, cook the potatoes in simmering water for 15 minutes or until the potatoes are soft. Drain in a colander then return to the pan and mash with the butter, cream and three-quarters of the grated cheese. Season to taste with salt and freshly ground black pepper. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Fill a saucepan one-third full with water and bring to the boil. Gently add the eggs to the water and cook for nine minutes. Drain in a colander under running water for 1-2 minutes then transfer to a bowl of very cold water and set aside. Fill a saucepan one-third full with water and bring to the boil. Gently add the eggs to the water and cook for nine minutes. Drain in a colander under running water for 1-2 minutes then transfer to a bowl of very cold water and set aside. Melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, and then gradually add the infused milk, wine and cream, stirring over a medium heat for five minutes until the sauce is smooth and thick. Season with salt and freshly ground black pepper. Melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, and then gradually add the infused milk, wine and cream, stirring over a medium heat for five minutes until the sauce is smooth and thick. Season with salt and freshly ground black pepper. Remove the sauce from the heat and add the dill fronds into the sauce. Peel the eggs and cut in half. Remove the sauce from the heat and add the dill fronds into the sauce. Peel the eggs and cut in half. Spoon a third of the sauce into the base of a large ovenproof dish or 6-8 individual dishes. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go, discarding the skin, onion and bay leaves. Place half the eggs on top and pour over another third of the sauce. Continue with the layering process until the ingredients are used up. Spoon a third of the sauce into the base of a large ovenproof dish or 6-8 individual dishes. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go, discarding the skin, onion and bay leaves. Place half the eggs on top and pour over another third of the sauce. Continue with the layering process until the ingredients are used up. Spoon the potato over the fish mixture, starting at the edges before making your way into the centre. Fluff up the potato with a fork and sprinkle with the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 45 minutes or until the top is golden-brown and the filling is bubbling. Spoon the potato over the fish mixture, starting at the edges before making your way into the centre. Fluff up the potato with a fork and sprinkle with the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 45 minutes or until the top is golden-brown and the filling is bubbling. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/fabulous_fish_pie_89662",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fabulous fish pie recipe",
"content": "An average of 5.0 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fabulous_fish_pie_89662_16x9.jpg A decadent fish pie, which includes three different types of fish in a rich, dill sauce. 600ml/1 pint 1fl oz full-fat milk1 onion, peeled and cut into sixths (keep the root intact)2 bay leaves500g/1lb 2oz thick white fish fillets, such as cod, haddock or pollock500g/1lb 2oz smoked haddock fillet, preferably undyed500g/1lb 2oz thick salmon fillet6 free-range eggs (optional)75g/3oz butter75g/3oz plain flour3 tbsp white wine100ml/3½fl oz double creamsmall bunch fresh dill, leaves removed sea salt flakes and freshly ground black pepper 600ml/1 pint 1fl oz full-fat milk 1 onion, peeled and cut into sixths (keep the root intact) 2 bay leaves 500g/1lb 2oz thick white fish fillets, such as cod, haddock or pollock 500g/1lb 2oz smoked haddock fillet, preferably undyed 500g/1lb 2oz thick salmon fillet 6 free-range eggs (optional) 75g/3oz butter 75g/3oz plain flour 3 tbsp white wine 100ml/3½fl oz double cream small bunch fresh dill, leaves removed sea salt flakes and freshly ground black pepper 1.25kg/2½lb potatoes, peeled and cut into even-sized pieces75g/3oz butter, cubed75ml/3fl oz double cream150g/5oz mature Cheddar, coarsely grated 1.25kg/2½lb potatoes, peeled and cut into even-sized pieces 75g/3oz butter, cubed 75ml/3fl oz double cream 150g/5oz mature Cheddar, coarsely grated Method For the filling, pour the milk into a large saucepan and add the onion and bay leaves. Season with salt and freshly ground black pepper. Place the fish fillets in the pan and bring to a very gentle simmer. Cover with a lid and cook for two minutes. Remove from the heat and set aside to stand and infuse for five minutes until the fish is almost cooked. Drain the fish through a colander into a bowl, then pour the milk into a jug. Meanwhile, for the topping, cook the potatoes in simmering water for 15 minutes or until the potatoes are soft. Drain in a colander then return to the pan and mash with the butter, cream and three-quarters of the grated cheese. Season to taste with salt and freshly ground black pepper.Preheat the oven to 200C/400F/Gas 6. Fill a saucepan one-third full with water and bring to the boil. Gently add the eggs to the water and cook for nine minutes. Drain in a colander under running water for 1-2 minutes then transfer to a bowl of very cold water and set aside. Melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, and then gradually add the infused milk, wine and cream, stirring over a medium heat for five minutes until the sauce is smooth and thick. Season with salt and freshly ground black pepper. Remove the sauce from the heat and add the dill fronds into the sauce. Peel the eggs and cut in half.Spoon a third of the sauce into the base of a large ovenproof dish or 6-8 individual dishes. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go, discarding the skin, onion and bay leaves. Place half the eggs on top and pour over another third of the sauce. Continue with the layering process until the ingredients are used up.Spoon the potato over the fish mixture, starting at the edges before making your way into the centre. Fluff up the potato with a fork and sprinkle with the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 45 minutes or until the top is golden-brown and the filling is bubbling. For the filling, pour the milk into a large saucepan and add the onion and bay leaves. Season with salt and freshly ground black pepper. Place the fish fillets in the pan and bring to a very gentle simmer. Cover with a lid and cook for two minutes. Remove from the heat and set aside to stand and infuse for five minutes until the fish is almost cooked. Drain the fish through a colander into a bowl, then pour the milk into a jug. For the filling, pour the milk into a large saucepan and add the onion and bay leaves. Season with salt and freshly ground black pepper. Place the fish fillets in the pan and bring to a very gentle simmer. Cover with a lid and cook for two minutes. Remove from the heat and set aside to stand and infuse for five minutes until the fish is almost cooked. Drain the fish through a colander into a bowl, then pour the milk into a jug. Meanwhile, for the topping, cook the potatoes in simmering water for 15 minutes or until the potatoes are soft. Drain in a colander then return to the pan and mash with the butter, cream and three-quarters of the grated cheese. Season to taste with salt and freshly ground black pepper. Meanwhile, for the topping, cook the potatoes in simmering water for 15 minutes or until the potatoes are soft. Drain in a colander then return to the pan and mash with the butter, cream and three-quarters of the grated cheese. Season to taste with salt and freshly ground black pepper. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Fill a saucepan one-third full with water and bring to the boil. Gently add the eggs to the water and cook for nine minutes. Drain in a colander under running water for 1-2 minutes then transfer to a bowl of very cold water and set aside. Fill a saucepan one-third full with water and bring to the boil. Gently add the eggs to the water and cook for nine minutes. Drain in a colander under running water for 1-2 minutes then transfer to a bowl of very cold water and set aside. Melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, and then gradually add the infused milk, wine and cream, stirring over a medium heat for five minutes until the sauce is smooth and thick. Season with salt and freshly ground black pepper. Melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, and then gradually add the infused milk, wine and cream, stirring over a medium heat for five minutes until the sauce is smooth and thick. Season with salt and freshly ground black pepper. Remove the sauce from the heat and add the dill fronds into the sauce. Peel the eggs and cut in half. Remove the sauce from the heat and add the dill fronds into the sauce. Peel the eggs and cut in half. Spoon a third of the sauce into the base of a large ovenproof dish or 6-8 individual dishes. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go, discarding the skin, onion and bay leaves. Place half the eggs on top and pour over another third of the sauce. Continue with the layering process until the ingredients are used up. Spoon a third of the sauce into the base of a large ovenproof dish or 6-8 individual dishes. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go, discarding the skin, onion and bay leaves. Place half the eggs on top and pour over another third of the sauce. Continue with the layering process until the ingredients are used up. Spoon the potato over the fish mixture, starting at the edges before making your way into the centre. Fluff up the potato with a fork and sprinkle with the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 45 minutes or until the top is golden-brown and the filling is bubbling. Spoon the potato over the fish mixture, starting at the edges before making your way into the centre. Fluff up the potato with a fork and sprinkle with the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 45 minutes or until the top is golden-brown and the filling is bubbling."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad16aeb3bdbfd0cc00b96"
} | d331bea523c819b20f66cb1953c17c70929f0d3fd0dd92966e04da69e1bf5f0d | Tandoori fish burgers recipe
An average of 3.6 out of 5 stars from 5 ratings A colourful Friday night feast. Once you’ve shaped the tandoori fish burgers, leave them in the fridge to firm up while you prepare the mango salsa, cucumber raita and sweet potato fries. 350g/12oz skinless pollock (or other white fish) fillet, finely chopped2 skinless salmon fillets, approx. 200g/7oz, finely chopped100g/3½oz raw prawns, finely chopped¼ tsp ground cumin½ tsp ground turmeric 1 tsp garam masala½ tsp paprika ½ tsp ground coriander1 tbsp sea salt flakesblack pepper2.5cm/1in piece fresh root ginger, peeled and grated 2 garlic cloves, finely chopped3–4 spring onions, finely chopped125g/4½oz fresh wholemeal breadcrumbs1 tsp bicarbonate of sodasmall handful freshly chopped coriander1 tbsp lemon juice 350g/12oz skinless pollock (or other white fish) fillet, finely chopped 2 skinless salmon fillets, approx. 200g/7oz, finely chopped 100g/3½oz raw prawns, finely chopped ¼ tsp ground cumin ½ tsp ground turmeric 1 tsp garam masala ½ tsp paprika ½ tsp ground coriander 1 tbsp sea salt flakes black pepper 2.5cm/1in piece fresh root ginger, peeled and grated 2 garlic cloves, finely chopped 3–4 spring onions, finely chopped 125g/4½oz fresh wholemeal breadcrumbs 1 tsp bicarbonate of soda small handful freshly chopped coriander 1 tbsp lemon juice 1 ripe mango, peeled, stone removed, finely chopped ½ small red onion, finely chopped1 tsp seeded and diced jalapeño chillies 2 tbsp freshly chopped coriander½ lime, juice only 1 ripe mango, peeled, stone removed, finely chopped ½ small red onion, finely chopped 1 tsp seeded and diced jalapeño chillies 2 tbsp freshly chopped coriander ½ lime, juice only 4 large tbsp full-fat Greek yoghurt1 tbsp mint sauce½ tsp ground cumin½ small red onion, finely chopped½ cucumber, gratedpinch caster sugarsmall handful fresh coriander, choppedpinch salt 4 large tbsp full-fat Greek yoghurt 1 tbsp mint sauce ½ tsp ground cumin ½ small red onion, finely chopped ½ cucumber, grated pinch caster sugar small handful fresh coriander, chopped pinch salt 4 sweet potatoes, peeled and cut into chips4 tbsp cornflourvegetable oil, for shallow frying 4 sweet potatoes, peeled and cut into chips 4 tbsp cornflour vegetable oil, for shallow frying 1 Little Gem lettuce, leaves separated6 brioche burger buns, split in half and toasted 1 Little Gem lettuce, leaves separated 6 brioche burger buns, split in half and toasted Method To make the burgers, place the chopped white fish, salmon and prawns in a large bowl. Heat a small frying pan over a medium heat, add the ground spices and toast for a minute or two until they are fragrant. Add to the fish along with the salt and a good grinding of pepper and mix well. Add the ginger, garlic, spring onions, breadcrumbs, bicarbonate of soda and chopped coriander and mix well. Add the lemon juice a little at a time – the mixture should not be too wet, so you may not need it all. Shape the mixture into six patties with your hands and chill in the fridge for at least 1 hour to firm up.To make the mango salsa, mix all the ingredients together in a bowl and season with salt and pepper. Set aside.To make the raita, mix all the ingredients together in a bowl. Set aside.For the sweet potato fries, bring a large pan of water to the boil and cook the sweet potatoes for 4–5 minutes, until they are soft but not falling apart. Drain and dry the chips on a tea towel.Make a thin batter by whisking the cornflour with 6 tablespoons of cold water in a large bowl.Fill a wide, shallow pan with vegetable oil, so it generously covers the bottom of the pan. Heat over a medium heat until the oil reaches 190C on a food thermometer. In batches, coat the sweet potato chips in the cornflour batter and shallow-fry in the hot oil for 5–6 minutes, carefully turning with a slotted spoon until they are crisp. Carefully remove and drain on kitchen paper. Sprinkle with sea salt. Repeat with the remaining fries. To cook the burgers, preheat the grill to high. Arrange the patties on a greased baking tray and grill for 5–7 minutes on each side until cooked through and lightly coloured.To serve, arrange lettuce leaves on the bottom halves of the toasted buns and top with the fish burgers, a dollop of cucumber raita and mango salsa and the top halves of the buns. Serve the sweet potato fries and the remaining mango salsa and raita alongside. To make the burgers, place the chopped white fish, salmon and prawns in a large bowl. To make the burgers, place the chopped white fish, salmon and prawns in a large bowl. Heat a small frying pan over a medium heat, add the ground spices and toast for a minute or two until they are fragrant. Add to the fish along with the salt and a good grinding of pepper and mix well. Add the ginger, garlic, spring onions, breadcrumbs, bicarbonate of soda and chopped coriander and mix well. Add the lemon juice a little at a time – the mixture should not be too wet, so you may not need it all. Heat a small frying pan over a medium heat, add the ground spices and toast for a minute or two until they are fragrant. Add to the fish along with the salt and a good grinding of pepper and mix well. Add the ginger, garlic, spring onions, breadcrumbs, bicarbonate of soda and chopped coriander and mix well. Add the lemon juice a little at a time – the mixture should not be too wet, so you may not need it all. Shape the mixture into six patties with your hands and chill in the fridge for at least 1 hour to firm up. Shape the mixture into six patties with your hands and chill in the fridge for at least 1 hour to firm up. To make the mango salsa, mix all the ingredients together in a bowl and season with salt and pepper. Set aside. To make the mango salsa, mix all the ingredients together in a bowl and season with salt and pepper. Set aside. To make the raita, mix all the ingredients together in a bowl. Set aside. To make the raita, mix all the ingredients together in a bowl. Set aside. For the sweet potato fries, bring a large pan of water to the boil and cook the sweet potatoes for 4–5 minutes, until they are soft but not falling apart. Drain and dry the chips on a tea towel. For the sweet potato fries, bring a large pan of water to the boil and cook the sweet potatoes for 4–5 minutes, until they are soft but not falling apart. Drain and dry the chips on a tea towel. Make a thin batter by whisking the cornflour with 6 tablespoons of cold water in a large bowl. Make a thin batter by whisking the cornflour with 6 tablespoons of cold water in a large bowl. Fill a wide, shallow pan with vegetable oil, so it generously covers the bottom of the pan. Heat over a medium heat until the oil reaches 190C on a food thermometer. In batches, coat the sweet potato chips in the cornflour batter and shallow-fry in the hot oil for 5–6 minutes, carefully turning with a slotted spoon until they are crisp. Carefully remove and drain on kitchen paper. Sprinkle with sea salt. Repeat with the remaining fries. Fill a wide, shallow pan with vegetable oil, so it generously covers the bottom of the pan. Heat over a medium heat until the oil reaches 190C on a food thermometer. In batches, coat the sweet potato chips in the cornflour batter and shallow-fry in the hot oil for 5–6 minutes, carefully turning with a slotted spoon until they are crisp. Carefully remove and drain on kitchen paper. Sprinkle with sea salt. Repeat with the remaining fries. To cook the burgers, preheat the grill to high. Arrange the patties on a greased baking tray and grill for 5–7 minutes on each side until cooked through and lightly coloured. To cook the burgers, preheat the grill to high. Arrange the patties on a greased baking tray and grill for 5–7 minutes on each side until cooked through and lightly coloured. To serve, arrange lettuce leaves on the bottom halves of the toasted buns and top with the fish burgers, a dollop of cucumber raita and mango salsa and the top halves of the buns. Serve the sweet potato fries and the remaining mango salsa and raita alongside. To serve, arrange lettuce leaves on the bottom halves of the toasted buns and top with the fish burgers, a dollop of cucumber raita and mango salsa and the top halves of the buns. Serve the sweet potato fries and the remaining mango salsa and raita alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/tandoori_fish_burgers_93135",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tandoori fish burgers recipe",
"content": "An average of 3.6 out of 5 stars from 5 ratings A colourful Friday night feast. Once you’ve shaped the tandoori fish burgers, leave them in the fridge to firm up while you prepare the mango salsa, cucumber raita and sweet potato fries. 350g/12oz skinless pollock (or other white fish) fillet, finely chopped2 skinless salmon fillets, approx. 200g/7oz, finely chopped100g/3½oz raw prawns, finely chopped¼ tsp ground cumin½ tsp ground turmeric 1 tsp garam masala½ tsp paprika ½ tsp ground coriander1 tbsp sea salt flakesblack pepper2.5cm/1in piece fresh root ginger, peeled and grated 2 garlic cloves, finely chopped3–4 spring onions, finely chopped125g/4½oz fresh wholemeal breadcrumbs1 tsp bicarbonate of sodasmall handful freshly chopped coriander1 tbsp lemon juice 350g/12oz skinless pollock (or other white fish) fillet, finely chopped 2 skinless salmon fillets, approx. 200g/7oz, finely chopped 100g/3½oz raw prawns, finely chopped ¼ tsp ground cumin ½ tsp ground turmeric 1 tsp garam masala ½ tsp paprika ½ tsp ground coriander 1 tbsp sea salt flakes black pepper 2.5cm/1in piece fresh root ginger, peeled and grated 2 garlic cloves, finely chopped 3–4 spring onions, finely chopped 125g/4½oz fresh wholemeal breadcrumbs 1 tsp bicarbonate of soda small handful freshly chopped coriander 1 tbsp lemon juice 1 ripe mango, peeled, stone removed, finely chopped ½ small red onion, finely chopped1 tsp seeded and diced jalapeño chillies 2 tbsp freshly chopped coriander½ lime, juice only 1 ripe mango, peeled, stone removed, finely chopped ½ small red onion, finely chopped 1 tsp seeded and diced jalapeño chillies 2 tbsp freshly chopped coriander ½ lime, juice only 4 large tbsp full-fat Greek yoghurt1 tbsp mint sauce½ tsp ground cumin½ small red onion, finely chopped½ cucumber, gratedpinch caster sugarsmall handful fresh coriander, choppedpinch salt 4 large tbsp full-fat Greek yoghurt 1 tbsp mint sauce ½ tsp ground cumin ½ small red onion, finely chopped ½ cucumber, grated pinch caster sugar small handful fresh coriander, chopped pinch salt 4 sweet potatoes, peeled and cut into chips4 tbsp cornflourvegetable oil, for shallow frying 4 sweet potatoes, peeled and cut into chips 4 tbsp cornflour vegetable oil, for shallow frying 1 Little Gem lettuce, leaves separated6 brioche burger buns, split in half and toasted 1 Little Gem lettuce, leaves separated 6 brioche burger buns, split in half and toasted Method To make the burgers, place the chopped white fish, salmon and prawns in a large bowl. Heat a small frying pan over a medium heat, add the ground spices and toast for a minute or two until they are fragrant. Add to the fish along with the salt and a good grinding of pepper and mix well. Add the ginger, garlic, spring onions, breadcrumbs, bicarbonate of soda and chopped coriander and mix well. Add the lemon juice a little at a time – the mixture should not be too wet, so you may not need it all. Shape the mixture into six patties with your hands and chill in the fridge for at least 1 hour to firm up.To make the mango salsa, mix all the ingredients together in a bowl and season with salt and pepper. Set aside.To make the raita, mix all the ingredients together in a bowl. Set aside.For the sweet potato fries, bring a large pan of water to the boil and cook the sweet potatoes for 4–5 minutes, until they are soft but not falling apart. Drain and dry the chips on a tea towel.Make a thin batter by whisking the cornflour with 6 tablespoons of cold water in a large bowl.Fill a wide, shallow pan with vegetable oil, so it generously covers the bottom of the pan. Heat over a medium heat until the oil reaches 190C on a food thermometer. In batches, coat the sweet potato chips in the cornflour batter and shallow-fry in the hot oil for 5–6 minutes, carefully turning with a slotted spoon until they are crisp. Carefully remove and drain on kitchen paper. Sprinkle with sea salt. Repeat with the remaining fries. To cook the burgers, preheat the grill to high. Arrange the patties on a greased baking tray and grill for 5–7 minutes on each side until cooked through and lightly coloured.To serve, arrange lettuce leaves on the bottom halves of the toasted buns and top with the fish burgers, a dollop of cucumber raita and mango salsa and the top halves of the buns. Serve the sweet potato fries and the remaining mango salsa and raita alongside. To make the burgers, place the chopped white fish, salmon and prawns in a large bowl. To make the burgers, place the chopped white fish, salmon and prawns in a large bowl. Heat a small frying pan over a medium heat, add the ground spices and toast for a minute or two until they are fragrant. Add to the fish along with the salt and a good grinding of pepper and mix well. Add the ginger, garlic, spring onions, breadcrumbs, bicarbonate of soda and chopped coriander and mix well. Add the lemon juice a little at a time – the mixture should not be too wet, so you may not need it all. Heat a small frying pan over a medium heat, add the ground spices and toast for a minute or two until they are fragrant. Add to the fish along with the salt and a good grinding of pepper and mix well. Add the ginger, garlic, spring onions, breadcrumbs, bicarbonate of soda and chopped coriander and mix well. Add the lemon juice a little at a time – the mixture should not be too wet, so you may not need it all. Shape the mixture into six patties with your hands and chill in the fridge for at least 1 hour to firm up. Shape the mixture into six patties with your hands and chill in the fridge for at least 1 hour to firm up. To make the mango salsa, mix all the ingredients together in a bowl and season with salt and pepper. Set aside. To make the mango salsa, mix all the ingredients together in a bowl and season with salt and pepper. Set aside. To make the raita, mix all the ingredients together in a bowl. Set aside. To make the raita, mix all the ingredients together in a bowl. Set aside. For the sweet potato fries, bring a large pan of water to the boil and cook the sweet potatoes for 4–5 minutes, until they are soft but not falling apart. Drain and dry the chips on a tea towel. For the sweet potato fries, bring a large pan of water to the boil and cook the sweet potatoes for 4–5 minutes, until they are soft but not falling apart. Drain and dry the chips on a tea towel. Make a thin batter by whisking the cornflour with 6 tablespoons of cold water in a large bowl. Make a thin batter by whisking the cornflour with 6 tablespoons of cold water in a large bowl. Fill a wide, shallow pan with vegetable oil, so it generously covers the bottom of the pan. Heat over a medium heat until the oil reaches 190C on a food thermometer. In batches, coat the sweet potato chips in the cornflour batter and shallow-fry in the hot oil for 5–6 minutes, carefully turning with a slotted spoon until they are crisp. Carefully remove and drain on kitchen paper. Sprinkle with sea salt. Repeat with the remaining fries. Fill a wide, shallow pan with vegetable oil, so it generously covers the bottom of the pan. Heat over a medium heat until the oil reaches 190C on a food thermometer. In batches, coat the sweet potato chips in the cornflour batter and shallow-fry in the hot oil for 5–6 minutes, carefully turning with a slotted spoon until they are crisp. Carefully remove and drain on kitchen paper. Sprinkle with sea salt. Repeat with the remaining fries. To cook the burgers, preheat the grill to high. Arrange the patties on a greased baking tray and grill for 5–7 minutes on each side until cooked through and lightly coloured. To cook the burgers, preheat the grill to high. Arrange the patties on a greased baking tray and grill for 5–7 minutes on each side until cooked through and lightly coloured. To serve, arrange lettuce leaves on the bottom halves of the toasted buns and top with the fish burgers, a dollop of cucumber raita and mango salsa and the top halves of the buns. Serve the sweet potato fries and the remaining mango salsa and raita alongside. To serve, arrange lettuce leaves on the bottom halves of the toasted buns and top with the fish burgers, a dollop of cucumber raita and mango salsa and the top halves of the buns. Serve the sweet potato fries and the remaining mango salsa and raita alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad16aeb3bdbfd0cc00b97"
} | 070eca4c1fbd31ef0a3f1288ba5f8a76bfe51847f6de9b7357e36ad81b776e56 | Scampi with tartare sauce recipe
An average of 3.7 out of 5 stars from 3 ratings Treat yourself to Rick Stein’s battered langoustines with a luxurious tartare sauce, made with homemade mustard mayonnaise, olives and gherkins. 1 tbsp English mustard1 egg, at room temperature 1 tbsp white wine vinegar¾ tsp saltwhite pepper300ml/½ pint sunflower oil 1 tbsp English mustard 1 egg, at room temperature 1 tbsp white wine vinegar ¾ tsp salt white pepper 300ml/½ pint sunflower oil 300ml/½ pint mustard mayonnaise 2 tsp finely chopped green olives2 tsp finely chopped gherkins2 tsp finely chopped capers2 tsp finely chopped fresh parsley2 tsp finely chopped fresh chives 300ml/½ pint mustard mayonnaise 2 tsp finely chopped green olives 2 tsp finely chopped gherkins 2 tsp finely chopped capers 2 tsp finely chopped fresh parsley 2 tsp finely chopped fresh chives 50g/1¾oz plain flour1 egg, beaten75g/2½oz panko breadcrumbs10 fresh (or frozen and defrosted) langoustines, peeled, or 12 king prawns, defrosted and peeled1 litre/1¾ pint sunflower oil, for deep-fryingsalt 50g/1¾oz plain flour 1 egg, beaten 75g/2½oz panko breadcrumbs 10 fresh (or frozen and defrosted) langoustines, peeled, or 12 king prawns, defrosted and peeled 1 litre/1¾ pint sunflower oil, for deep-frying salt lemon wedgestartare saucechips lemon wedges tartare sauce chips Method For the mustard mayonnaise, put the mustard, egg, vinegar and salt into a blender and season with white pepper. Turn on the machine and very slowly pour in the oil through the hole in the lid until you have a thick emulsion. The mayonnaise will keep for about a week in the fridge.Mix all the ingredients for the tartare sauce together and chill until needed.Put the flour, beaten egg and breadcrumbs in separate bowls. Take the langoustines or prawns and dip them first in the flour, then beaten egg, then breadcrumbs and set aside.Heat the oil to 180C in a large, deep pan. Carefully lower in the langoustine or prawns three or four at a time and fry for 1–2 minutes until golden and crisp (CAUTION: hot oil can be dangerous. Do not leave unattended). Drain on kitchen paper, sprinkle with salt and keep them warm while you cook the rest. Serve with the tartare sauce, lemon wedges and some chips, if you like. For the mustard mayonnaise, put the mustard, egg, vinegar and salt into a blender and season with white pepper. Turn on the machine and very slowly pour in the oil through the hole in the lid until you have a thick emulsion. The mayonnaise will keep for about a week in the fridge. For the mustard mayonnaise, put the mustard, egg, vinegar and salt into a blender and season with white pepper. Turn on the machine and very slowly pour in the oil through the hole in the lid until you have a thick emulsion. The mayonnaise will keep for about a week in the fridge. Mix all the ingredients for the tartare sauce together and chill until needed. Mix all the ingredients for the tartare sauce together and chill until needed. Put the flour, beaten egg and breadcrumbs in separate bowls. Take the langoustines or prawns and dip them first in the flour, then beaten egg, then breadcrumbs and set aside. Put the flour, beaten egg and breadcrumbs in separate bowls. Take the langoustines or prawns and dip them first in the flour, then beaten egg, then breadcrumbs and set aside. Heat the oil to 180C in a large, deep pan. Carefully lower in the langoustine or prawns three or four at a time and fry for 1–2 minutes until golden and crisp (CAUTION: hot oil can be dangerous. Do not leave unattended). Drain on kitchen paper, sprinkle with salt and keep them warm while you cook the rest. Heat the oil to 180C in a large, deep pan. Carefully lower in the langoustine or prawns three or four at a time and fry for 1–2 minutes until golden and crisp (CAUTION: hot oil can be dangerous. Do not leave unattended). Drain on kitchen paper, sprinkle with salt and keep them warm while you cook the rest. Serve with the tartare sauce, lemon wedges and some chips, if you like. Serve with the tartare sauce, lemon wedges and some chips, if you like. Recipe tips Reserve the langoustine shells for shellfish stock, which can be frozen for another recipe like arroz roja, risottos, sauces or soups. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/scampi_with_tartare_85005",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Scampi with tartare sauce recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings Treat yourself to Rick Stein’s battered langoustines with a luxurious tartare sauce, made with homemade mustard mayonnaise, olives and gherkins. 1 tbsp English mustard1 egg, at room temperature 1 tbsp white wine vinegar¾ tsp saltwhite pepper300ml/½ pint sunflower oil 1 tbsp English mustard 1 egg, at room temperature 1 tbsp white wine vinegar ¾ tsp salt white pepper 300ml/½ pint sunflower oil 300ml/½ pint mustard mayonnaise 2 tsp finely chopped green olives2 tsp finely chopped gherkins2 tsp finely chopped capers2 tsp finely chopped fresh parsley2 tsp finely chopped fresh chives 300ml/½ pint mustard mayonnaise 2 tsp finely chopped green olives 2 tsp finely chopped gherkins 2 tsp finely chopped capers 2 tsp finely chopped fresh parsley 2 tsp finely chopped fresh chives 50g/1¾oz plain flour1 egg, beaten75g/2½oz panko breadcrumbs10 fresh (or frozen and defrosted) langoustines, peeled, or 12 king prawns, defrosted and peeled1 litre/1¾ pint sunflower oil, for deep-fryingsalt 50g/1¾oz plain flour 1 egg, beaten 75g/2½oz panko breadcrumbs 10 fresh (or frozen and defrosted) langoustines, peeled, or 12 king prawns, defrosted and peeled 1 litre/1¾ pint sunflower oil, for deep-frying salt lemon wedgestartare saucechips lemon wedges tartare sauce chips Method For the mustard mayonnaise, put the mustard, egg, vinegar and salt into a blender and season with white pepper. Turn on the machine and very slowly pour in the oil through the hole in the lid until you have a thick emulsion. The mayonnaise will keep for about a week in the fridge.Mix all the ingredients for the tartare sauce together and chill until needed.Put the flour, beaten egg and breadcrumbs in separate bowls. Take the langoustines or prawns and dip them first in the flour, then beaten egg, then breadcrumbs and set aside.Heat the oil to 180C in a large, deep pan. Carefully lower in the langoustine or prawns three or four at a time and fry for 1–2 minutes until golden and crisp (CAUTION: hot oil can be dangerous. Do not leave unattended). Drain on kitchen paper, sprinkle with salt and keep them warm while you cook the rest. Serve with the tartare sauce, lemon wedges and some chips, if you like. For the mustard mayonnaise, put the mustard, egg, vinegar and salt into a blender and season with white pepper. Turn on the machine and very slowly pour in the oil through the hole in the lid until you have a thick emulsion. The mayonnaise will keep for about a week in the fridge. For the mustard mayonnaise, put the mustard, egg, vinegar and salt into a blender and season with white pepper. Turn on the machine and very slowly pour in the oil through the hole in the lid until you have a thick emulsion. The mayonnaise will keep for about a week in the fridge. Mix all the ingredients for the tartare sauce together and chill until needed. Mix all the ingredients for the tartare sauce together and chill until needed. Put the flour, beaten egg and breadcrumbs in separate bowls. Take the langoustines or prawns and dip them first in the flour, then beaten egg, then breadcrumbs and set aside. Put the flour, beaten egg and breadcrumbs in separate bowls. Take the langoustines or prawns and dip them first in the flour, then beaten egg, then breadcrumbs and set aside. Heat the oil to 180C in a large, deep pan. Carefully lower in the langoustine or prawns three or four at a time and fry for 1–2 minutes until golden and crisp (CAUTION: hot oil can be dangerous. Do not leave unattended). Drain on kitchen paper, sprinkle with salt and keep them warm while you cook the rest. Heat the oil to 180C in a large, deep pan. Carefully lower in the langoustine or prawns three or four at a time and fry for 1–2 minutes until golden and crisp (CAUTION: hot oil can be dangerous. Do not leave unattended). Drain on kitchen paper, sprinkle with salt and keep them warm while you cook the rest. Serve with the tartare sauce, lemon wedges and some chips, if you like. Serve with the tartare sauce, lemon wedges and some chips, if you like. Recipe tips Reserve the langoustine shells for shellfish stock, which can be frozen for another recipe like arroz roja, risottos, sauces or soups."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad16beb3bdbfd0cc00b98"
} | 26102955900014778c30708e0a80679a91445830c49ddc2a587df8000e6dd3c0 | Chicken roll and spice bag chips recipe
Preheat the oven to 180C/160C Fan/Gas 4. For the roll, put the chicken fillet on a baking tray and cook until it reaches a core temperature of 76C/170F and is golden brown. To make the chipotle mayonnaise, place all the ingredients into a food processor and blend until smooth. Set aside. To make the coleslaw, combine all the ingredients together in a bowl.Spread 1 tablespoon chipotle mayonnaise over the inside of the split baguette. Top with a base layer of lettuce, then coleslaw, onion, tomato and finally cheese. Slice the hot, breaded chicken fillet lengthways into five or six strips. Place them evenly along the length of the roll. Cut the roll in half to serve. For the spice bag chips, preheat the oil in a deep-fat fryer to 130C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Pat the potatoes dry with kitchen paper to avoid any oil spitting or excessive bubbling. Add the potatoes to the deep-fat fryer and cook until they are soft – they will rise to the top of the oil once cooked (CAUTION: hot oil can be dangerous. Do not leave unattended). Be careful not to overfill the basket, or the oil will overflow when the potatoes are dropped into it. Remove the chips from the oil and allow to drip-dry and cool. Increase the fryer temperature to 180C and fry the chips for another 4 minutes until golden and crispy. Remove, drain on kitchen paper and season with salt. Set aside.To make the curry sauce, first empty the curry sauce powder into a saucepan. Add 390ml//14fl oz warm water and whisk until smooth. Bring to the boil and simmer for approximately 10 minutes, stirring occasionally until the sauce thickens. Set aside.Heat a wok over a medium-high heat and add a splash of vegetable oil. Add the red pepper and onion and fry until softened. Take a handful of the pre-made chips and add them to the wok, tossing them with the vegetables, which should now have gained some colour.Add the chicken strips, toss well and add the spice bag seasoning. After tossing the dish for 30 seconds–1 minute, or until the ingredients are sufficiently coated in the spice mix, it’ll be time to plate up. Divide the spice bag between serving plates, cover with a generous dollop of curry sauce and finish with the chopped spring onions. Preheat the oven to 180C/160C Fan/Gas 4. For the roll, put the chicken fillet on a baking tray and cook until it reaches a core temperature of 76C/170F and is golden brown. Preheat the oven to 180C/160C Fan/Gas 4. For the roll, put the chicken fillet on a baking tray and cook until it reaches a core temperature of 76C/170F and is golden brown. To make the chipotle mayonnaise, place all the ingredients into a food processor and blend until smooth. Set aside. To make the chipotle mayonnaise, place all the ingredients into a food processor and blend until smooth. Set aside. To make the coleslaw, combine all the ingredients together in a bowl. To make the coleslaw, combine all the ingredients together in a bowl. Spread 1 tablespoon chipotle mayonnaise over the inside of the split baguette. Top with a base layer of lettuce, then coleslaw, onion, tomato and finally cheese. Spread 1 tablespoon chipotle mayonnaise over the inside of the split baguette. Top with a base layer of lettuce, then coleslaw, onion, tomato and finally cheese. Slice the hot, breaded chicken fillet lengthways into five or six strips. Place them evenly along the length of the roll. Cut the roll in half to serve. Slice the hot, breaded chicken fillet lengthways into five or six strips. Place them evenly along the length of the roll. Cut the roll in half to serve. For the spice bag chips, preheat the oil in a deep-fat fryer to 130C. CAUTION: Hot oil can be dangerous. Do not leave unattended. For the spice bag chips, preheat the oil in a deep-fat fryer to 130C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Pat the potatoes dry with kitchen paper to avoid any oil spitting or excessive bubbling. Pat the potatoes dry with kitchen paper to avoid any oil spitting or excessive bubbling. Add the potatoes to the deep-fat fryer and cook until they are soft – they will rise to the top of the oil once cooked (CAUTION: hot oil can be dangerous. Do not leave unattended). Be careful not to overfill the basket, or the oil will overflow when the potatoes are dropped into it. Remove the chips from the oil and allow to drip-dry and cool. Add the potatoes to the deep-fat fryer and cook until they are soft – they will rise to the top of the oil once cooked (CAUTION: hot oil can be dangerous. Do not leave unattended). Be careful not to overfill the basket, or the oil will overflow when the potatoes are dropped into it. Remove the chips from the oil and allow to drip-dry and cool. Increase the fryer temperature to 180C and fry the chips for another 4 minutes until golden and crispy. Remove, drain on kitchen paper and season with salt. Set aside. Increase the fryer temperature to 180C and fry the chips for another 4 minutes until golden and crispy. Remove, drain on kitchen paper and season with salt. Set aside. To make the curry sauce, first empty the curry sauce powder into a saucepan. Add 390ml//14fl oz warm water and whisk until smooth. Bring to the boil and simmer for approximately 10 minutes, stirring occasionally until the sauce thickens. Set aside. To make the curry sauce, first empty the curry sauce powder into a saucepan. Add 390ml//14fl oz warm water and whisk until smooth. Bring to the boil and simmer for approximately 10 minutes, stirring occasionally until the sauce thickens. Set aside. Heat a wok over a medium-high heat and add a splash of vegetable oil. Add the red pepper and onion and fry until softened. Take a handful of the pre-made chips and add them to the wok, tossing them with the vegetables, which should now have gained some colour. Heat a wok over a medium-high heat and add a splash of vegetable oil. Add the red pepper and onion and fry until softened. Take a handful of the pre-made chips and add them to the wok, tossing them with the vegetables, which should now have gained some colour. Add the chicken strips, toss well and add the spice bag seasoning. After tossing the dish for 30 seconds–1 minute, or until the ingredients are sufficiently coated in the spice mix, it’ll be time to plate up. Add the chicken strips, toss well and add the spice bag seasoning. After tossing the dish for 30 seconds–1 minute, or until the ingredients are sufficiently coated in the spice mix, it’ll be time to plate up. Divide the spice bag between serving plates, cover with a generous dollop of curry sauce and finish with the chopped spring onions. Divide the spice bag between serving plates, cover with a generous dollop of curry sauce and finish with the chopped spring onions. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_fillet_roll_and_91412",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken roll and spice bag chips recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4. For the roll, put the chicken fillet on a baking tray and cook until it reaches a core temperature of 76C/170F and is golden brown. To make the chipotle mayonnaise, place all the ingredients into a food processor and blend until smooth. Set aside. To make the coleslaw, combine all the ingredients together in a bowl.Spread 1 tablespoon chipotle mayonnaise over the inside of the split baguette. Top with a base layer of lettuce, then coleslaw, onion, tomato and finally cheese. Slice the hot, breaded chicken fillet lengthways into five or six strips. Place them evenly along the length of the roll. Cut the roll in half to serve. For the spice bag chips, preheat the oil in a deep-fat fryer to 130C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Pat the potatoes dry with kitchen paper to avoid any oil spitting or excessive bubbling. Add the potatoes to the deep-fat fryer and cook until they are soft – they will rise to the top of the oil once cooked (CAUTION: hot oil can be dangerous. Do not leave unattended). Be careful not to overfill the basket, or the oil will overflow when the potatoes are dropped into it. Remove the chips from the oil and allow to drip-dry and cool. Increase the fryer temperature to 180C and fry the chips for another 4 minutes until golden and crispy. Remove, drain on kitchen paper and season with salt. Set aside.To make the curry sauce, first empty the curry sauce powder into a saucepan. Add 390ml//14fl oz warm water and whisk until smooth. Bring to the boil and simmer for approximately 10 minutes, stirring occasionally until the sauce thickens. Set aside.Heat a wok over a medium-high heat and add a splash of vegetable oil. Add the red pepper and onion and fry until softened. Take a handful of the pre-made chips and add them to the wok, tossing them with the vegetables, which should now have gained some colour.Add the chicken strips, toss well and add the spice bag seasoning. After tossing the dish for 30 seconds–1 minute, or until the ingredients are sufficiently coated in the spice mix, it’ll be time to plate up. Divide the spice bag between serving plates, cover with a generous dollop of curry sauce and finish with the chopped spring onions. Preheat the oven to 180C/160C Fan/Gas 4. For the roll, put the chicken fillet on a baking tray and cook until it reaches a core temperature of 76C/170F and is golden brown. Preheat the oven to 180C/160C Fan/Gas 4. For the roll, put the chicken fillet on a baking tray and cook until it reaches a core temperature of 76C/170F and is golden brown. To make the chipotle mayonnaise, place all the ingredients into a food processor and blend until smooth. Set aside. To make the chipotle mayonnaise, place all the ingredients into a food processor and blend until smooth. Set aside. To make the coleslaw, combine all the ingredients together in a bowl. To make the coleslaw, combine all the ingredients together in a bowl. Spread 1 tablespoon chipotle mayonnaise over the inside of the split baguette. Top with a base layer of lettuce, then coleslaw, onion, tomato and finally cheese. Spread 1 tablespoon chipotle mayonnaise over the inside of the split baguette. Top with a base layer of lettuce, then coleslaw, onion, tomato and finally cheese. Slice the hot, breaded chicken fillet lengthways into five or six strips. Place them evenly along the length of the roll. Cut the roll in half to serve. Slice the hot, breaded chicken fillet lengthways into five or six strips. Place them evenly along the length of the roll. Cut the roll in half to serve. For the spice bag chips, preheat the oil in a deep-fat fryer to 130C. CAUTION: Hot oil can be dangerous. Do not leave unattended. For the spice bag chips, preheat the oil in a deep-fat fryer to 130C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Pat the potatoes dry with kitchen paper to avoid any oil spitting or excessive bubbling. Pat the potatoes dry with kitchen paper to avoid any oil spitting or excessive bubbling. Add the potatoes to the deep-fat fryer and cook until they are soft – they will rise to the top of the oil once cooked (CAUTION: hot oil can be dangerous. Do not leave unattended). Be careful not to overfill the basket, or the oil will overflow when the potatoes are dropped into it. Remove the chips from the oil and allow to drip-dry and cool. Add the potatoes to the deep-fat fryer and cook until they are soft – they will rise to the top of the oil once cooked (CAUTION: hot oil can be dangerous. Do not leave unattended). Be careful not to overfill the basket, or the oil will overflow when the potatoes are dropped into it. Remove the chips from the oil and allow to drip-dry and cool. Increase the fryer temperature to 180C and fry the chips for another 4 minutes until golden and crispy. Remove, drain on kitchen paper and season with salt. Set aside. Increase the fryer temperature to 180C and fry the chips for another 4 minutes until golden and crispy. Remove, drain on kitchen paper and season with salt. Set aside. To make the curry sauce, first empty the curry sauce powder into a saucepan. Add 390ml//14fl oz warm water and whisk until smooth. Bring to the boil and simmer for approximately 10 minutes, stirring occasionally until the sauce thickens. Set aside. To make the curry sauce, first empty the curry sauce powder into a saucepan. Add 390ml//14fl oz warm water and whisk until smooth. Bring to the boil and simmer for approximately 10 minutes, stirring occasionally until the sauce thickens. Set aside. Heat a wok over a medium-high heat and add a splash of vegetable oil. Add the red pepper and onion and fry until softened. Take a handful of the pre-made chips and add them to the wok, tossing them with the vegetables, which should now have gained some colour. Heat a wok over a medium-high heat and add a splash of vegetable oil. Add the red pepper and onion and fry until softened. Take a handful of the pre-made chips and add them to the wok, tossing them with the vegetables, which should now have gained some colour. Add the chicken strips, toss well and add the spice bag seasoning. After tossing the dish for 30 seconds–1 minute, or until the ingredients are sufficiently coated in the spice mix, it’ll be time to plate up. Add the chicken strips, toss well and add the spice bag seasoning. After tossing the dish for 30 seconds–1 minute, or until the ingredients are sufficiently coated in the spice mix, it’ll be time to plate up. Divide the spice bag between serving plates, cover with a generous dollop of curry sauce and finish with the chopped spring onions. Divide the spice bag between serving plates, cover with a generous dollop of curry sauce and finish with the chopped spring onions."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad16beb3bdbfd0cc00b99"
} | 692a1ba790a2edd081d1df247fa42ff57a04b992e53a2f9cfb6463145d028f47 | Healthy oven chips recipe
An average of 4.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_oven_chips_82256_16x9.jpg Cooking at a high temperature gives you crisp, crunchy chips using just a teaspoon of oil. These healthy chips are almost as good as the real thing. 1kg/2lb 2oz floury potatoes, such as King Edward, peeled and cut into thick chips1 tsp olive oilsalt and freshly ground black pepper 1kg/2lb 2oz floury potatoes, such as King Edward, peeled and cut into thick chips 1 tsp olive oil salt and freshly ground black pepper Method Preheat the oven to 240C/220C Fan/Gas 9.Boil the chips in lightly salted water for 4 minutes, then drain well in a colander. When cool enough to handle, tip them onto a baking tray and drizzle over the oil. Mix to coat the chips in the oil, then arrange them in a single layer and season with salt and pepper.Bake for 20 minutes. Turn the chips, season again, then bake for 15 minutes more. Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. Boil the chips in lightly salted water for 4 minutes, then drain well in a colander. When cool enough to handle, tip them onto a baking tray and drizzle over the oil. Mix to coat the chips in the oil, then arrange them in a single layer and season with salt and pepper. Boil the chips in lightly salted water for 4 minutes, then drain well in a colander. When cool enough to handle, tip them onto a baking tray and drizzle over the oil. Mix to coat the chips in the oil, then arrange them in a single layer and season with salt and pepper. Bake for 20 minutes. Turn the chips, season again, then bake for 15 minutes more. Bake for 20 minutes. Turn the chips, season again, then bake for 15 minutes more. Recipe tips If you want these chips to be even healthier, give them a good scrub then leave the skins on when you cut them into chips. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/healthy_oven_chips_82256",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Healthy oven chips recipe",
"content": "An average of 4.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_oven_chips_82256_16x9.jpg Cooking at a high temperature gives you crisp, crunchy chips using just a teaspoon of oil. These healthy chips are almost as good as the real thing. 1kg/2lb 2oz floury potatoes, such as King Edward, peeled and cut into thick chips1 tsp olive oilsalt and freshly ground black pepper 1kg/2lb 2oz floury potatoes, such as King Edward, peeled and cut into thick chips 1 tsp olive oil salt and freshly ground black pepper Method Preheat the oven to 240C/220C Fan/Gas 9.Boil the chips in lightly salted water for 4 minutes, then drain well in a colander. When cool enough to handle, tip them onto a baking tray and drizzle over the oil. Mix to coat the chips in the oil, then arrange them in a single layer and season with salt and pepper.Bake for 20 minutes. Turn the chips, season again, then bake for 15 minutes more. Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. Boil the chips in lightly salted water for 4 minutes, then drain well in a colander. When cool enough to handle, tip them onto a baking tray and drizzle over the oil. Mix to coat the chips in the oil, then arrange them in a single layer and season with salt and pepper. Boil the chips in lightly salted water for 4 minutes, then drain well in a colander. When cool enough to handle, tip them onto a baking tray and drizzle over the oil. Mix to coat the chips in the oil, then arrange them in a single layer and season with salt and pepper. Bake for 20 minutes. Turn the chips, season again, then bake for 15 minutes more. Bake for 20 minutes. Turn the chips, season again, then bake for 15 minutes more. Recipe tips If you want these chips to be even healthier, give them a good scrub then leave the skins on when you cut them into chips."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad16beb3bdbfd0cc00b9a"
} | 9358375e49f4a3ea5170eb61f52be6b8a8f3b95ba45c12f7e81549fff4d3dc98 | Kapsalon (Dutch loaded fries) recipe
An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kapsalon_07769_16x9.jpg This is a fast food dish that originates from the Netherlands – chips are topped with spiced meat and melted cheese. 1 tsp cayenne pepper 1 tbsp dried oregano 1 tbsp garlic powder ½ tsp ground cardamompinch allspice pinch ground cloves ½ tsp ground cinnamon pinch ground nutmeg 2 tsp smoked paprika 1 tsp ground cuminsalt and freshly ground pepper 1 tsp cayenne pepper 1 tbsp dried oregano 1 tbsp garlic powder ½ tsp ground cardamom pinch allspice pinch ground cloves ½ tsp ground cinnamon pinch ground nutmeg 2 tsp smoked paprika 1 tsp ground cumin salt and freshly ground pepper 2 large chicken thighs, skin removed2 tbsp olive oil2–3 large handfuls frozen French fries1 tomato, thinly sliced, seeds discarded½ red onion, thinly sliced ¼ cucumber, thinly sliced 75g/2½oz Gouda cheese, grated 2 tbsp chilli sauce 2 tbsp garlic sauce 2 large chicken thighs, skin removed 2 tbsp olive oil 2–3 large handfuls frozen French fries 1 tomato, thinly sliced, seeds discarded ½ red onion, thinly sliced ¼ cucumber, thinly sliced 75g/2½oz Gouda cheese, grated 2 tbsp chilli sauce 2 tbsp garlic sauce Method Combine all of the spice mix spices, then toss the chicken in the spice mix. Fry the chicken in a hot sauté pan in olive oil for around 20 minutes until cooked through. Leave to cool and then shred the meat. Set aside. Cook the frozen fries according to the pack instructions, using a deep fryer, oven or air fryer. Place the chips in a cast iron, or similar ovenproof serving dish. Scatter the chicken, tomato, red onion and cucumber over the chips, followed by the cheese. Grill until the cheese is golden and melted. Drizzle over the chilli and garlic sauces and serve immediately. Combine all of the spice mix spices, then toss the chicken in the spice mix. Fry the chicken in a hot sauté pan in olive oil for around 20 minutes until cooked through. Leave to cool and then shred the meat. Set aside. Combine all of the spice mix spices, then toss the chicken in the spice mix. Fry the chicken in a hot sauté pan in olive oil for around 20 minutes until cooked through. Leave to cool and then shred the meat. Set aside. Cook the frozen fries according to the pack instructions, using a deep fryer, oven or air fryer. Cook the frozen fries according to the pack instructions, using a deep fryer, oven or air fryer. Place the chips in a cast iron, or similar ovenproof serving dish. Scatter the chicken, tomato, red onion and cucumber over the chips, followed by the cheese. Grill until the cheese is golden and melted. Drizzle over the chilli and garlic sauces and serve immediately. Place the chips in a cast iron, or similar ovenproof serving dish. Scatter the chicken, tomato, red onion and cucumber over the chips, followed by the cheese. Grill until the cheese is golden and melted. Drizzle over the chilli and garlic sauces and serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/kapsalon_07769",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Kapsalon (Dutch loaded fries) recipe",
"content": "An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kapsalon_07769_16x9.jpg This is a fast food dish that originates from the Netherlands – chips are topped with spiced meat and melted cheese. 1 tsp cayenne pepper 1 tbsp dried oregano 1 tbsp garlic powder ½ tsp ground cardamompinch allspice pinch ground cloves ½ tsp ground cinnamon pinch ground nutmeg 2 tsp smoked paprika 1 tsp ground cuminsalt and freshly ground pepper 1 tsp cayenne pepper 1 tbsp dried oregano 1 tbsp garlic powder ½ tsp ground cardamom pinch allspice pinch ground cloves ½ tsp ground cinnamon pinch ground nutmeg 2 tsp smoked paprika 1 tsp ground cumin salt and freshly ground pepper 2 large chicken thighs, skin removed2 tbsp olive oil2–3 large handfuls frozen French fries1 tomato, thinly sliced, seeds discarded½ red onion, thinly sliced ¼ cucumber, thinly sliced 75g/2½oz Gouda cheese, grated 2 tbsp chilli sauce 2 tbsp garlic sauce 2 large chicken thighs, skin removed 2 tbsp olive oil 2–3 large handfuls frozen French fries 1 tomato, thinly sliced, seeds discarded ½ red onion, thinly sliced ¼ cucumber, thinly sliced 75g/2½oz Gouda cheese, grated 2 tbsp chilli sauce 2 tbsp garlic sauce Method Combine all of the spice mix spices, then toss the chicken in the spice mix. Fry the chicken in a hot sauté pan in olive oil for around 20 minutes until cooked through. Leave to cool and then shred the meat. Set aside. Cook the frozen fries according to the pack instructions, using a deep fryer, oven or air fryer. Place the chips in a cast iron, or similar ovenproof serving dish. Scatter the chicken, tomato, red onion and cucumber over the chips, followed by the cheese. Grill until the cheese is golden and melted. Drizzle over the chilli and garlic sauces and serve immediately. Combine all of the spice mix spices, then toss the chicken in the spice mix. Fry the chicken in a hot sauté pan in olive oil for around 20 minutes until cooked through. Leave to cool and then shred the meat. Set aside. Combine all of the spice mix spices, then toss the chicken in the spice mix. Fry the chicken in a hot sauté pan in olive oil for around 20 minutes until cooked through. Leave to cool and then shred the meat. Set aside. Cook the frozen fries according to the pack instructions, using a deep fryer, oven or air fryer. Cook the frozen fries according to the pack instructions, using a deep fryer, oven or air fryer. Place the chips in a cast iron, or similar ovenproof serving dish. Scatter the chicken, tomato, red onion and cucumber over the chips, followed by the cheese. Grill until the cheese is golden and melted. Drizzle over the chilli and garlic sauces and serve immediately. Place the chips in a cast iron, or similar ovenproof serving dish. Scatter the chicken, tomato, red onion and cucumber over the chips, followed by the cheese. Grill until the cheese is golden and melted. Drizzle over the chilli and garlic sauces and serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad16beb3bdbfd0cc00b9b"
} | 11df15e758ea9d86eaa1aa7da5107672faa22b8b6bfbbd75563e128dbfe70721 | Poutine recipe
An average of 5.0 out of 5 stars from 3 ratings Crispy potatoes topped with gravy, cheese curds, and bacon crumbs. Canadian poutine, perfect for an autumnal evening. 4 slices smoked streaky bacon 500g/1lb 2oz baby potatoes1 bay leaf 1 tbsp pork fat 10g/1/3oz unsalted butter 1 tbsp plain flour 200ml/7fl oz beef stock 100ml/3½fl oz chicken stock 50ml/2fl oz malt vinegar150g/5½oz curd cheese or hard mozzarella black pepper, to taste 4 slices smoked streaky bacon 500g/1lb 2oz baby potatoes 1 bay leaf 1 tbsp pork fat 10g/1/3oz unsalted butter 1 tbsp plain flour 200ml/7fl oz beef stock 100ml/3½fl oz chicken stock 50ml/2fl oz malt vinegar 150g/5½oz curd cheese or hard mozzarella black pepper, to taste Method Fry the bacon until crisp in a frying pan over a medium heat. Allow to cool, then chop into coarse crumbs and set aside. Place the potatoes into a pan of salted water and add the bay leaf, bring to a boil and simmer for 5 minutes to soften. Drain and allow to cool. Break into chunks and allow to cool. Melt the pork fat and butter in a frying pan on high heat, once melted add the flour and cook for 2 minutes. Add the stocks, whisking continually until thickened. Simmer for a few minutes and season with plenty of black pepper. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C. CAUTION: Hot oil can be dangerous. Do not leave unattended.. Blanch the potatoes in the hot oil, then remove and drain on kitchen paper. Turn the fryer up to 180C and fry the potatoes until crisp, drain on kitchen paper. Toss the potatoes in salt and a little malt vinegar, add the cheese curds or mozzarella immediately and spoon over the gravy. Top with the bacon crumbs and serve. Fry the bacon until crisp in a frying pan over a medium heat. Allow to cool, then chop into coarse crumbs and set aside. Fry the bacon until crisp in a frying pan over a medium heat. Allow to cool, then chop into coarse crumbs and set aside. Place the potatoes into a pan of salted water and add the bay leaf, bring to a boil and simmer for 5 minutes to soften. Drain and allow to cool. Break into chunks and allow to cool. Place the potatoes into a pan of salted water and add the bay leaf, bring to a boil and simmer for 5 minutes to soften. Drain and allow to cool. Break into chunks and allow to cool. Melt the pork fat and butter in a frying pan on high heat, once melted add the flour and cook for 2 minutes. Add the stocks, whisking continually until thickened. Simmer for a few minutes and season with plenty of black pepper. Melt the pork fat and butter in a frying pan on high heat, once melted add the flour and cook for 2 minutes. Add the stocks, whisking continually until thickened. Simmer for a few minutes and season with plenty of black pepper. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C. CAUTION: Hot oil can be dangerous. Do not leave unattended.. Blanch the potatoes in the hot oil, then remove and drain on kitchen paper. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C. CAUTION: Hot oil can be dangerous. Do not leave unattended.. Blanch the potatoes in the hot oil, then remove and drain on kitchen paper. Turn the fryer up to 180C and fry the potatoes until crisp, drain on kitchen paper. Turn the fryer up to 180C and fry the potatoes until crisp, drain on kitchen paper. Toss the potatoes in salt and a little malt vinegar, add the cheese curds or mozzarella immediately and spoon over the gravy. Top with the bacon crumbs and serve. Toss the potatoes in salt and a little malt vinegar, add the cheese curds or mozzarella immediately and spoon over the gravy. Top with the bacon crumbs and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/canadian_poutine_71855",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Poutine recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Crispy potatoes topped with gravy, cheese curds, and bacon crumbs. Canadian poutine, perfect for an autumnal evening. 4 slices smoked streaky bacon 500g/1lb 2oz baby potatoes1 bay leaf 1 tbsp pork fat 10g/1/3oz unsalted butter 1 tbsp plain flour 200ml/7fl oz beef stock 100ml/3½fl oz chicken stock 50ml/2fl oz malt vinegar150g/5½oz curd cheese or hard mozzarella black pepper, to taste 4 slices smoked streaky bacon 500g/1lb 2oz baby potatoes 1 bay leaf 1 tbsp pork fat 10g/1/3oz unsalted butter 1 tbsp plain flour 200ml/7fl oz beef stock 100ml/3½fl oz chicken stock 50ml/2fl oz malt vinegar 150g/5½oz curd cheese or hard mozzarella black pepper, to taste Method Fry the bacon until crisp in a frying pan over a medium heat. Allow to cool, then chop into coarse crumbs and set aside. Place the potatoes into a pan of salted water and add the bay leaf, bring to a boil and simmer for 5 minutes to soften. Drain and allow to cool. Break into chunks and allow to cool. Melt the pork fat and butter in a frying pan on high heat, once melted add the flour and cook for 2 minutes. Add the stocks, whisking continually until thickened. Simmer for a few minutes and season with plenty of black pepper. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C. CAUTION: Hot oil can be dangerous. Do not leave unattended.. Blanch the potatoes in the hot oil, then remove and drain on kitchen paper. Turn the fryer up to 180C and fry the potatoes until crisp, drain on kitchen paper. Toss the potatoes in salt and a little malt vinegar, add the cheese curds or mozzarella immediately and spoon over the gravy. Top with the bacon crumbs and serve. Fry the bacon until crisp in a frying pan over a medium heat. Allow to cool, then chop into coarse crumbs and set aside. Fry the bacon until crisp in a frying pan over a medium heat. Allow to cool, then chop into coarse crumbs and set aside. Place the potatoes into a pan of salted water and add the bay leaf, bring to a boil and simmer for 5 minutes to soften. Drain and allow to cool. Break into chunks and allow to cool. Place the potatoes into a pan of salted water and add the bay leaf, bring to a boil and simmer for 5 minutes to soften. Drain and allow to cool. Break into chunks and allow to cool. Melt the pork fat and butter in a frying pan on high heat, once melted add the flour and cook for 2 minutes. Add the stocks, whisking continually until thickened. Simmer for a few minutes and season with plenty of black pepper. Melt the pork fat and butter in a frying pan on high heat, once melted add the flour and cook for 2 minutes. Add the stocks, whisking continually until thickened. Simmer for a few minutes and season with plenty of black pepper. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C. CAUTION: Hot oil can be dangerous. Do not leave unattended.. Blanch the potatoes in the hot oil, then remove and drain on kitchen paper. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C. CAUTION: Hot oil can be dangerous. Do not leave unattended.. Blanch the potatoes in the hot oil, then remove and drain on kitchen paper. Turn the fryer up to 180C and fry the potatoes until crisp, drain on kitchen paper. Turn the fryer up to 180C and fry the potatoes until crisp, drain on kitchen paper. Toss the potatoes in salt and a little malt vinegar, add the cheese curds or mozzarella immediately and spoon over the gravy. Top with the bacon crumbs and serve. Toss the potatoes in salt and a little malt vinegar, add the cheese curds or mozzarella immediately and spoon over the gravy. Top with the bacon crumbs and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad16beb3bdbfd0cc00b9c"
} | 78e35011ec417b80e463bc5c2beae5bb15d867008a7b991f95f9ac524d4535cc | Baked cod with curry sauce and crispy shallots recipe
An average of 3.7 out of 5 stars from 3 ratings Try this lighter take on a classic, fish with curry sauce. The crispy shallots are coated with gluten-free flour to make this a delicious wheat-free main. Serve alongside greens, chips or flatbreads. 4 x 150g/ 5oz pieces cod loin, skinned and pin boned60g /2¼oz coarse sea salt1 tbsp sunflower oil 4 x 150g/ 5oz pieces cod loin, skinned and pin boned 60g /2¼oz coarse sea salt 1 tbsp sunflower oil vegetable oil, for deep-frying2 banana shallots, finely sliced2 tbsp gluten-free self-raising flour2 tsp chives, finely choppedpinch fine sea salt vegetable oil, for deep-frying 2 banana shallots, finely sliced 2 tbsp gluten-free self-raising flour 2 tsp chives, finely chopped pinch fine sea salt 50g/2oz clarified butter1 tsp ground coriander1 tsp curry powder¾ tsp ground cumin1 tsp turmeric¾ tsp garam masala50g/2oz garlic purée50g/2oz ginger purée2 tbsp honey1 tbsp dashi powder 50g/2oz clarified butter 1 tsp ground coriander 1 tsp curry powder ¾ tsp ground cumin 1 tsp turmeric ¾ tsp garam masala 50g/2oz garlic purée 50g/2oz ginger purée 2 tbsp honey 1 tbsp dashi powder freshly cooked chips or rice freshly cooked chips or rice Method Cover the cod in the coarse sea salt and leave to cure for 20 minutes. Meanwhile, heat the vegetable oil in a deep-fat fryer to 150C (CAUTION: Hot oil is dangerous. Do not leave unattended.) Dust the shallots in the flour. When the oil is hot, add the shallots and fry for 45–60 seconds, until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Mix with the chives and a pinch of fine sea salt. Set aside.To make the curry sauce, heat the butter in a frying pan. Add the spices and cook for 1–2 minutes, or until fragrant. Add the garlic and ginger purées and cook for another couple of minutes. Add the honey, dashi powder and 300ml/10fl oz of water, to the pan, and bring to the boil. Turn the heat down and simmer until the sauce thickens. Blend with a hand blender or food processor.Preheat the oven to 200C/180C Fan/Gas 6. Wash the fish under cold water and pat dry. Drizzle lightly in sunflower oil. Put the fish on a baking tray and bake for 5–6 minutes, until cooked through.To serve, spoon the curry sauce into four bowls, place the fish pieces on top and scatter liberally with the crispy shallots. Serve with chips or rice if you like. Cover the cod in the coarse sea salt and leave to cure for 20 minutes. Cover the cod in the coarse sea salt and leave to cure for 20 minutes. Meanwhile, heat the vegetable oil in a deep-fat fryer to 150C (CAUTION: Hot oil is dangerous. Do not leave unattended.) Meanwhile, heat the vegetable oil in a deep-fat fryer to 150C (CAUTION: Hot oil is dangerous. Do not leave unattended.) Dust the shallots in the flour. When the oil is hot, add the shallots and fry for 45–60 seconds, until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Mix with the chives and a pinch of fine sea salt. Set aside. Dust the shallots in the flour. When the oil is hot, add the shallots and fry for 45–60 seconds, until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Mix with the chives and a pinch of fine sea salt. Set aside. To make the curry sauce, heat the butter in a frying pan. Add the spices and cook for 1–2 minutes, or until fragrant. Add the garlic and ginger purées and cook for another couple of minutes. To make the curry sauce, heat the butter in a frying pan. Add the spices and cook for 1–2 minutes, or until fragrant. Add the garlic and ginger purées and cook for another couple of minutes. Add the honey, dashi powder and 300ml/10fl oz of water, to the pan, and bring to the boil. Turn the heat down and simmer until the sauce thickens. Blend with a hand blender or food processor. Add the honey, dashi powder and 300ml/10fl oz of water, to the pan, and bring to the boil. Turn the heat down and simmer until the sauce thickens. Blend with a hand blender or food processor. Preheat the oven to 200C/180C Fan/Gas 6. Wash the fish under cold water and pat dry. Drizzle lightly in sunflower oil. Put the fish on a baking tray and bake for 5–6 minutes, until cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Wash the fish under cold water and pat dry. Drizzle lightly in sunflower oil. Put the fish on a baking tray and bake for 5–6 minutes, until cooked through. To serve, spoon the curry sauce into four bowls, place the fish pieces on top and scatter liberally with the crispy shallots. Serve with chips or rice if you like. To serve, spoon the curry sauce into four bowls, place the fish pieces on top and scatter liberally with the crispy shallots. Serve with chips or rice if you like. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/baked_cod_with_curry_10317",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Baked cod with curry sauce and crispy shallots recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings Try this lighter take on a classic, fish with curry sauce. The crispy shallots are coated with gluten-free flour to make this a delicious wheat-free main. Serve alongside greens, chips or flatbreads. 4 x 150g/ 5oz pieces cod loin, skinned and pin boned60g /2¼oz coarse sea salt1 tbsp sunflower oil 4 x 150g/ 5oz pieces cod loin, skinned and pin boned 60g /2¼oz coarse sea salt 1 tbsp sunflower oil vegetable oil, for deep-frying2 banana shallots, finely sliced2 tbsp gluten-free self-raising flour2 tsp chives, finely choppedpinch fine sea salt vegetable oil, for deep-frying 2 banana shallots, finely sliced 2 tbsp gluten-free self-raising flour 2 tsp chives, finely chopped pinch fine sea salt 50g/2oz clarified butter1 tsp ground coriander1 tsp curry powder¾ tsp ground cumin1 tsp turmeric¾ tsp garam masala50g/2oz garlic purée50g/2oz ginger purée2 tbsp honey1 tbsp dashi powder 50g/2oz clarified butter 1 tsp ground coriander 1 tsp curry powder ¾ tsp ground cumin 1 tsp turmeric ¾ tsp garam masala 50g/2oz garlic purée 50g/2oz ginger purée 2 tbsp honey 1 tbsp dashi powder freshly cooked chips or rice freshly cooked chips or rice Method Cover the cod in the coarse sea salt and leave to cure for 20 minutes. Meanwhile, heat the vegetable oil in a deep-fat fryer to 150C (CAUTION: Hot oil is dangerous. Do not leave unattended.) Dust the shallots in the flour. When the oil is hot, add the shallots and fry for 45–60 seconds, until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Mix with the chives and a pinch of fine sea salt. Set aside.To make the curry sauce, heat the butter in a frying pan. Add the spices and cook for 1–2 minutes, or until fragrant. Add the garlic and ginger purées and cook for another couple of minutes. Add the honey, dashi powder and 300ml/10fl oz of water, to the pan, and bring to the boil. Turn the heat down and simmer until the sauce thickens. Blend with a hand blender or food processor.Preheat the oven to 200C/180C Fan/Gas 6. Wash the fish under cold water and pat dry. Drizzle lightly in sunflower oil. Put the fish on a baking tray and bake for 5–6 minutes, until cooked through.To serve, spoon the curry sauce into four bowls, place the fish pieces on top and scatter liberally with the crispy shallots. Serve with chips or rice if you like. Cover the cod in the coarse sea salt and leave to cure for 20 minutes. Cover the cod in the coarse sea salt and leave to cure for 20 minutes. Meanwhile, heat the vegetable oil in a deep-fat fryer to 150C (CAUTION: Hot oil is dangerous. Do not leave unattended.) Meanwhile, heat the vegetable oil in a deep-fat fryer to 150C (CAUTION: Hot oil is dangerous. Do not leave unattended.) Dust the shallots in the flour. When the oil is hot, add the shallots and fry for 45–60 seconds, until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Mix with the chives and a pinch of fine sea salt. Set aside. Dust the shallots in the flour. When the oil is hot, add the shallots and fry for 45–60 seconds, until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Mix with the chives and a pinch of fine sea salt. Set aside. To make the curry sauce, heat the butter in a frying pan. Add the spices and cook for 1–2 minutes, or until fragrant. Add the garlic and ginger purées and cook for another couple of minutes. To make the curry sauce, heat the butter in a frying pan. Add the spices and cook for 1–2 minutes, or until fragrant. Add the garlic and ginger purées and cook for another couple of minutes. Add the honey, dashi powder and 300ml/10fl oz of water, to the pan, and bring to the boil. Turn the heat down and simmer until the sauce thickens. Blend with a hand blender or food processor. Add the honey, dashi powder and 300ml/10fl oz of water, to the pan, and bring to the boil. Turn the heat down and simmer until the sauce thickens. Blend with a hand blender or food processor. Preheat the oven to 200C/180C Fan/Gas 6. Wash the fish under cold water and pat dry. Drizzle lightly in sunflower oil. Put the fish on a baking tray and bake for 5–6 minutes, until cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Wash the fish under cold water and pat dry. Drizzle lightly in sunflower oil. Put the fish on a baking tray and bake for 5–6 minutes, until cooked through. To serve, spoon the curry sauce into four bowls, place the fish pieces on top and scatter liberally with the crispy shallots. Serve with chips or rice if you like. To serve, spoon the curry sauce into four bowls, place the fish pieces on top and scatter liberally with the crispy shallots. Serve with chips or rice if you like."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad16ceb3bdbfd0cc00b9d"
} | 6dcf78f29d62cc9f17450f2d06beb65b54a912768fb0adb8a0eadd94f933483b | Steak and kidney pudding with onion gravy recipe
Dust the steak and kidney pieces with the seasoned flour, then shake off any excess. Heat a dash of vegetable oil in a large, heavy frying pan and fry the meat and kidneys in small batches for 3-4 minutes, or until browned all over, adding more oil if necessary with each batch. Transfer the cooked pieces to a clean pan.Deglaze the pan the meat and kidneys were cooked in with the red wine, scraping off all the residue from the pan with a wooden spoon, then pour over the beef and kidneys.Wipe the pan with kitchen paper, then add a dash of oil and fry the chopped onion for 2-3 minutes, or until softened but not coloured. Add the onion to the pan with the meat.Add the mushrooms to the frying pan and fry for 1-2 minutes, then pile into the saucepan along with the bay leaf, Worcestershire sauce and enough stock to barely cover the meat. Season with salt and freshly ground black pepper, then stir and bring to a simmer.Cut a piece of greaseproof paper into a circle the same size as the pan. Dampen the paper, then cover the stew with the dampened greaseproof paper, put on the lid and simmer for one hour and 30 minutes, or until the meat is just tender. Remove from the heat and leave to cool. For the crust, mix the flour, baking powder, suet, breadcrumbs and salt together in a bowl and gradually mix in enough water to form a soft dough. (You may not need all of the water.)Roll out three quarters of the dough to a circle 5mm/¼in thick and slightly larger than a 1.2 litre/2 pint pudding basin. Butter the basin and press in the dough, making sure there is some overhang from the edges. Spoon the steak and kidney into the pudding basin, then pour in enough gravy to come just below the top of the meat. Roll out the remaining dough into a circle 5mm/¼in thick, moisten the edges and place over the top of the basin. Pinch the edges firmly together and trim off any excess. Cut out a circle of greaseproof paper or foil about 5cm/2in larger than the top of the pudding, grease one side and lay it greased side down over the pastry. Tie the paper to the pudding with string, making a handle over the top to help remove it from the pan later. Do not pull the cover tight over the top - leave a little to balloon up as the pudding expands while cooking.Steam in a covered steamer or saucepan half full of simmering water for one hour and 30 minutes, or until the pastry is cooked through.For the onion gravy, heat the oil in a frying pan and add the onion. Lightly fry for 15 minutes, or until the onion is golden-brown but not burnt. Pour in the wine and stock, reduce the heat and allow to simmer for 10-15 minutes, or until the liquid has reduced by half. Stir in the mustard and season, to taste, with salt and freshly ground black pepper. Serve the pudding in wedges with the onion gravy spooned on the side. Dust the steak and kidney pieces with the seasoned flour, then shake off any excess. Heat a dash of vegetable oil in a large, heavy frying pan and fry the meat and kidneys in small batches for 3-4 minutes, or until browned all over, adding more oil if necessary with each batch. Transfer the cooked pieces to a clean pan. Dust the steak and kidney pieces with the seasoned flour, then shake off any excess. Heat a dash of vegetable oil in a large, heavy frying pan and fry the meat and kidneys in small batches for 3-4 minutes, or until browned all over, adding more oil if necessary with each batch. Transfer the cooked pieces to a clean pan. Deglaze the pan the meat and kidneys were cooked in with the red wine, scraping off all the residue from the pan with a wooden spoon, then pour over the beef and kidneys. Deglaze the pan the meat and kidneys were cooked in with the red wine, scraping off all the residue from the pan with a wooden spoon, then pour over the beef and kidneys. Wipe the pan with kitchen paper, then add a dash of oil and fry the chopped onion for 2-3 minutes, or until softened but not coloured. Add the onion to the pan with the meat. Wipe the pan with kitchen paper, then add a dash of oil and fry the chopped onion for 2-3 minutes, or until softened but not coloured. Add the onion to the pan with the meat. Add the mushrooms to the frying pan and fry for 1-2 minutes, then pile into the saucepan along with the bay leaf, Worcestershire sauce and enough stock to barely cover the meat. Season with salt and freshly ground black pepper, then stir and bring to a simmer. Add the mushrooms to the frying pan and fry for 1-2 minutes, then pile into the saucepan along with the bay leaf, Worcestershire sauce and enough stock to barely cover the meat. Season with salt and freshly ground black pepper, then stir and bring to a simmer. Cut a piece of greaseproof paper into a circle the same size as the pan. Dampen the paper, then cover the stew with the dampened greaseproof paper, put on the lid and simmer for one hour and 30 minutes, or until the meat is just tender. Remove from the heat and leave to cool. Cut a piece of greaseproof paper into a circle the same size as the pan. Dampen the paper, then cover the stew with the dampened greaseproof paper, put on the lid and simmer for one hour and 30 minutes, or until the meat is just tender. Remove from the heat and leave to cool. For the crust, mix the flour, baking powder, suet, breadcrumbs and salt together in a bowl and gradually mix in enough water to form a soft dough. (You may not need all of the water.) For the crust, mix the flour, baking powder, suet, breadcrumbs and salt together in a bowl and gradually mix in enough water to form a soft dough. (You may not need all of the water.) Roll out three quarters of the dough to a circle 5mm/¼in thick and slightly larger than a 1.2 litre/2 pint pudding basin. Butter the basin and press in the dough, making sure there is some overhang from the edges. Roll out three quarters of the dough to a circle 5mm/¼in thick and slightly larger than a 1.2 litre/2 pint pudding basin. Butter the basin and press in the dough, making sure there is some overhang from the edges. Spoon the steak and kidney into the pudding basin, then pour in enough gravy to come just below the top of the meat. Spoon the steak and kidney into the pudding basin, then pour in enough gravy to come just below the top of the meat. Roll out the remaining dough into a circle 5mm/¼in thick, moisten the edges and place over the top of the basin. Pinch the edges firmly together and trim off any excess. Roll out the remaining dough into a circle 5mm/¼in thick, moisten the edges and place over the top of the basin. Pinch the edges firmly together and trim off any excess. Cut out a circle of greaseproof paper or foil about 5cm/2in larger than the top of the pudding, grease one side and lay it greased side down over the pastry. Tie the paper to the pudding with string, making a handle over the top to help remove it from the pan later. Do not pull the cover tight over the top - leave a little to balloon up as the pudding expands while cooking. Cut out a circle of greaseproof paper or foil about 5cm/2in larger than the top of the pudding, grease one side and lay it greased side down over the pastry. Tie the paper to the pudding with string, making a handle over the top to help remove it from the pan later. Do not pull the cover tight over the top - leave a little to balloon up as the pudding expands while cooking. Steam in a covered steamer or saucepan half full of simmering water for one hour and 30 minutes, or until the pastry is cooked through. Steam in a covered steamer or saucepan half full of simmering water for one hour and 30 minutes, or until the pastry is cooked through. For the onion gravy, heat the oil in a frying pan and add the onion. Lightly fry for 15 minutes, or until the onion is golden-brown but not burnt. Pour in the wine and stock, reduce the heat and allow to simmer for 10-15 minutes, or until the liquid has reduced by half. Stir in the mustard and season, to taste, with salt and freshly ground black pepper. For the onion gravy, heat the oil in a frying pan and add the onion. Lightly fry for 15 minutes, or until the onion is golden-brown but not burnt. Pour in the wine and stock, reduce the heat and allow to simmer for 10-15 minutes, or until the liquid has reduced by half. Stir in the mustard and season, to taste, with salt and freshly ground black pepper. Serve the pudding in wedges with the onion gravy spooned on the side. Serve the pudding in wedges with the onion gravy spooned on the side. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/steakandkidneypuddin_89211",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Steak and kidney pudding with onion gravy recipe",
"content": "Dust the steak and kidney pieces with the seasoned flour, then shake off any excess. Heat a dash of vegetable oil in a large, heavy frying pan and fry the meat and kidneys in small batches for 3-4 minutes, or until browned all over, adding more oil if necessary with each batch. Transfer the cooked pieces to a clean pan.Deglaze the pan the meat and kidneys were cooked in with the red wine, scraping off all the residue from the pan with a wooden spoon, then pour over the beef and kidneys.Wipe the pan with kitchen paper, then add a dash of oil and fry the chopped onion for 2-3 minutes, or until softened but not coloured. Add the onion to the pan with the meat.Add the mushrooms to the frying pan and fry for 1-2 minutes, then pile into the saucepan along with the bay leaf, Worcestershire sauce and enough stock to barely cover the meat. Season with salt and freshly ground black pepper, then stir and bring to a simmer.Cut a piece of greaseproof paper into a circle the same size as the pan. Dampen the paper, then cover the stew with the dampened greaseproof paper, put on the lid and simmer for one hour and 30 minutes, or until the meat is just tender. Remove from the heat and leave to cool. For the crust, mix the flour, baking powder, suet, breadcrumbs and salt together in a bowl and gradually mix in enough water to form a soft dough. (You may not need all of the water.)Roll out three quarters of the dough to a circle 5mm/¼in thick and slightly larger than a 1.2 litre/2 pint pudding basin. Butter the basin and press in the dough, making sure there is some overhang from the edges. Spoon the steak and kidney into the pudding basin, then pour in enough gravy to come just below the top of the meat. Roll out the remaining dough into a circle 5mm/¼in thick, moisten the edges and place over the top of the basin. Pinch the edges firmly together and trim off any excess. Cut out a circle of greaseproof paper or foil about 5cm/2in larger than the top of the pudding, grease one side and lay it greased side down over the pastry. Tie the paper to the pudding with string, making a handle over the top to help remove it from the pan later. Do not pull the cover tight over the top - leave a little to balloon up as the pudding expands while cooking.Steam in a covered steamer or saucepan half full of simmering water for one hour and 30 minutes, or until the pastry is cooked through.For the onion gravy, heat the oil in a frying pan and add the onion. Lightly fry for 15 minutes, or until the onion is golden-brown but not burnt. Pour in the wine and stock, reduce the heat and allow to simmer for 10-15 minutes, or until the liquid has reduced by half. Stir in the mustard and season, to taste, with salt and freshly ground black pepper. Serve the pudding in wedges with the onion gravy spooned on the side. Dust the steak and kidney pieces with the seasoned flour, then shake off any excess. Heat a dash of vegetable oil in a large, heavy frying pan and fry the meat and kidneys in small batches for 3-4 minutes, or until browned all over, adding more oil if necessary with each batch. Transfer the cooked pieces to a clean pan. Dust the steak and kidney pieces with the seasoned flour, then shake off any excess. Heat a dash of vegetable oil in a large, heavy frying pan and fry the meat and kidneys in small batches for 3-4 minutes, or until browned all over, adding more oil if necessary with each batch. Transfer the cooked pieces to a clean pan. Deglaze the pan the meat and kidneys were cooked in with the red wine, scraping off all the residue from the pan with a wooden spoon, then pour over the beef and kidneys. Deglaze the pan the meat and kidneys were cooked in with the red wine, scraping off all the residue from the pan with a wooden spoon, then pour over the beef and kidneys. Wipe the pan with kitchen paper, then add a dash of oil and fry the chopped onion for 2-3 minutes, or until softened but not coloured. Add the onion to the pan with the meat. Wipe the pan with kitchen paper, then add a dash of oil and fry the chopped onion for 2-3 minutes, or until softened but not coloured. Add the onion to the pan with the meat. Add the mushrooms to the frying pan and fry for 1-2 minutes, then pile into the saucepan along with the bay leaf, Worcestershire sauce and enough stock to barely cover the meat. Season with salt and freshly ground black pepper, then stir and bring to a simmer. Add the mushrooms to the frying pan and fry for 1-2 minutes, then pile into the saucepan along with the bay leaf, Worcestershire sauce and enough stock to barely cover the meat. Season with salt and freshly ground black pepper, then stir and bring to a simmer. Cut a piece of greaseproof paper into a circle the same size as the pan. Dampen the paper, then cover the stew with the dampened greaseproof paper, put on the lid and simmer for one hour and 30 minutes, or until the meat is just tender. Remove from the heat and leave to cool. Cut a piece of greaseproof paper into a circle the same size as the pan. Dampen the paper, then cover the stew with the dampened greaseproof paper, put on the lid and simmer for one hour and 30 minutes, or until the meat is just tender. Remove from the heat and leave to cool. For the crust, mix the flour, baking powder, suet, breadcrumbs and salt together in a bowl and gradually mix in enough water to form a soft dough. (You may not need all of the water.) For the crust, mix the flour, baking powder, suet, breadcrumbs and salt together in a bowl and gradually mix in enough water to form a soft dough. (You may not need all of the water.) Roll out three quarters of the dough to a circle 5mm/¼in thick and slightly larger than a 1.2 litre/2 pint pudding basin. Butter the basin and press in the dough, making sure there is some overhang from the edges. Roll out three quarters of the dough to a circle 5mm/¼in thick and slightly larger than a 1.2 litre/2 pint pudding basin. Butter the basin and press in the dough, making sure there is some overhang from the edges. Spoon the steak and kidney into the pudding basin, then pour in enough gravy to come just below the top of the meat. Spoon the steak and kidney into the pudding basin, then pour in enough gravy to come just below the top of the meat. Roll out the remaining dough into a circle 5mm/¼in thick, moisten the edges and place over the top of the basin. Pinch the edges firmly together and trim off any excess. Roll out the remaining dough into a circle 5mm/¼in thick, moisten the edges and place over the top of the basin. Pinch the edges firmly together and trim off any excess. Cut out a circle of greaseproof paper or foil about 5cm/2in larger than the top of the pudding, grease one side and lay it greased side down over the pastry. Tie the paper to the pudding with string, making a handle over the top to help remove it from the pan later. Do not pull the cover tight over the top - leave a little to balloon up as the pudding expands while cooking. Cut out a circle of greaseproof paper or foil about 5cm/2in larger than the top of the pudding, grease one side and lay it greased side down over the pastry. Tie the paper to the pudding with string, making a handle over the top to help remove it from the pan later. Do not pull the cover tight over the top - leave a little to balloon up as the pudding expands while cooking. Steam in a covered steamer or saucepan half full of simmering water for one hour and 30 minutes, or until the pastry is cooked through. Steam in a covered steamer or saucepan half full of simmering water for one hour and 30 minutes, or until the pastry is cooked through. For the onion gravy, heat the oil in a frying pan and add the onion. Lightly fry for 15 minutes, or until the onion is golden-brown but not burnt. Pour in the wine and stock, reduce the heat and allow to simmer for 10-15 minutes, or until the liquid has reduced by half. Stir in the mustard and season, to taste, with salt and freshly ground black pepper. For the onion gravy, heat the oil in a frying pan and add the onion. Lightly fry for 15 minutes, or until the onion is golden-brown but not burnt. Pour in the wine and stock, reduce the heat and allow to simmer for 10-15 minutes, or until the liquid has reduced by half. Stir in the mustard and season, to taste, with salt and freshly ground black pepper. Serve the pudding in wedges with the onion gravy spooned on the side. Serve the pudding in wedges with the onion gravy spooned on the side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad16ceb3bdbfd0cc00b9e"
} | 4e50caea7b3ff2dbb634e59eaf7f18cd2b838741ea00b889f207a16e00686985 | Denver steak with pickled radicchio and gorgonzola recipe
An average of 5.0 out of 5 stars from 1 rating The Denver steak is a cut from the shoulder that is great for grilling and is best cooked medium–rare. 200ml/7fl oz white wine4 juniper berries1 garlic clove, smashed200ml/7fl oz white wine vinegar 1 radicchio, roughly chopped6 tbsp olive oil3 cooked baby artichokes, halved50g/1¾oz semolina floursmall handful of fresh flatleaf parsley, chopped250g/9oz Denver steak2–3 thyme sprigs, leaves removed75g/2½oz unsalted butter 100ml/3½fl oz Madeira 100g/3½oz gorgonzola, at room temperaturesalt and freshly ground black pepper 200ml/7fl oz white wine 4 juniper berries 1 garlic clove, smashed 200ml/7fl oz white wine vinegar 1 radicchio, roughly chopped 6 tbsp olive oil 3 cooked baby artichokes, halved 50g/1¾oz semolina flour small handful of fresh flatleaf parsley, chopped 250g/9oz Denver steak 2–3 thyme sprigs, leaves removed 75g/2½oz unsalted butter 100ml/3½fl oz Madeira 100g/3½oz gorgonzola, at room temperature salt and freshly ground black pepper Method Bring the wine, juniper berries, garlic and vinegar to the boil in a large saucepan. Add the radicchio and simmer for 5 minutes. Remove and shake off the excess water, place in a bowl and stir through 4 tablespoons of the oil. Dust the artichokes in the semolina flour. Fill a large saucepan two-thirds with oil and heat to 180 C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the artichokes for 3 minutes. Remove with a slotted spoon and drain on kitchen paper. Season with salt and pepper and scatter with the parsley. Set aside and keep warm. Season the steak and pan-fry or grill on both sides until it is cooked to medium–rare. Add the butter and baste the steak. Pour in the Madeira and allow to bubble until reduced by half. Mix the steak cooking juices with the remaining oil and the thyme leaves. Divide the gorgonzola between four plates. Slice the steak quite thinly and arrange on top of the cheese. Scatter over the radicchio and artichokes and finally spoon over the steak juices. Serve immediately. Bring the wine, juniper berries, garlic and vinegar to the boil in a large saucepan. Add the radicchio and simmer for 5 minutes. Remove and shake off the excess water, place in a bowl and stir through 4 tablespoons of the oil. Bring the wine, juniper berries, garlic and vinegar to the boil in a large saucepan. Add the radicchio and simmer for 5 minutes. Remove and shake off the excess water, place in a bowl and stir through 4 tablespoons of the oil. Dust the artichokes in the semolina flour. Dust the artichokes in the semolina flour. Fill a large saucepan two-thirds with oil and heat to 180 C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the artichokes for 3 minutes. Remove with a slotted spoon and drain on kitchen paper. Season with salt and pepper and scatter with the parsley. Set aside and keep warm. Fill a large saucepan two-thirds with oil and heat to 180 C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the artichokes for 3 minutes. Remove with a slotted spoon and drain on kitchen paper. Season with salt and pepper and scatter with the parsley. Set aside and keep warm. Season the steak and pan-fry or grill on both sides until it is cooked to medium–rare. Add the butter and baste the steak. Pour in the Madeira and allow to bubble until reduced by half. Season the steak and pan-fry or grill on both sides until it is cooked to medium–rare. Add the butter and baste the steak. Pour in the Madeira and allow to bubble until reduced by half. Mix the steak cooking juices with the remaining oil and the thyme leaves. Mix the steak cooking juices with the remaining oil and the thyme leaves. Divide the gorgonzola between four plates. Slice the steak quite thinly and arrange on top of the cheese. Scatter over the radicchio and artichokes and finally spoon over the steak juices. Serve immediately. Divide the gorgonzola between four plates. Slice the steak quite thinly and arrange on top of the cheese. Scatter over the radicchio and artichokes and finally spoon over the steak juices. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/denver_steak_with_19504",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Denver steak with pickled radicchio and gorgonzola recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating The Denver steak is a cut from the shoulder that is great for grilling and is best cooked medium–rare. 200ml/7fl oz white wine4 juniper berries1 garlic clove, smashed200ml/7fl oz white wine vinegar 1 radicchio, roughly chopped6 tbsp olive oil3 cooked baby artichokes, halved50g/1¾oz semolina floursmall handful of fresh flatleaf parsley, chopped250g/9oz Denver steak2–3 thyme sprigs, leaves removed75g/2½oz unsalted butter 100ml/3½fl oz Madeira 100g/3½oz gorgonzola, at room temperaturesalt and freshly ground black pepper 200ml/7fl oz white wine 4 juniper berries 1 garlic clove, smashed 200ml/7fl oz white wine vinegar 1 radicchio, roughly chopped 6 tbsp olive oil 3 cooked baby artichokes, halved 50g/1¾oz semolina flour small handful of fresh flatleaf parsley, chopped 250g/9oz Denver steak 2–3 thyme sprigs, leaves removed 75g/2½oz unsalted butter 100ml/3½fl oz Madeira 100g/3½oz gorgonzola, at room temperature salt and freshly ground black pepper Method Bring the wine, juniper berries, garlic and vinegar to the boil in a large saucepan. Add the radicchio and simmer for 5 minutes. Remove and shake off the excess water, place in a bowl and stir through 4 tablespoons of the oil. Dust the artichokes in the semolina flour. Fill a large saucepan two-thirds with oil and heat to 180 C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the artichokes for 3 minutes. Remove with a slotted spoon and drain on kitchen paper. Season with salt and pepper and scatter with the parsley. Set aside and keep warm. Season the steak and pan-fry or grill on both sides until it is cooked to medium–rare. Add the butter and baste the steak. Pour in the Madeira and allow to bubble until reduced by half. Mix the steak cooking juices with the remaining oil and the thyme leaves. Divide the gorgonzola between four plates. Slice the steak quite thinly and arrange on top of the cheese. Scatter over the radicchio and artichokes and finally spoon over the steak juices. Serve immediately. Bring the wine, juniper berries, garlic and vinegar to the boil in a large saucepan. Add the radicchio and simmer for 5 minutes. Remove and shake off the excess water, place in a bowl and stir through 4 tablespoons of the oil. Bring the wine, juniper berries, garlic and vinegar to the boil in a large saucepan. Add the radicchio and simmer for 5 minutes. Remove and shake off the excess water, place in a bowl and stir through 4 tablespoons of the oil. Dust the artichokes in the semolina flour. Dust the artichokes in the semolina flour. Fill a large saucepan two-thirds with oil and heat to 180 C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the artichokes for 3 minutes. Remove with a slotted spoon and drain on kitchen paper. Season with salt and pepper and scatter with the parsley. Set aside and keep warm. Fill a large saucepan two-thirds with oil and heat to 180 C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the artichokes for 3 minutes. Remove with a slotted spoon and drain on kitchen paper. Season with salt and pepper and scatter with the parsley. Set aside and keep warm. Season the steak and pan-fry or grill on both sides until it is cooked to medium–rare. Add the butter and baste the steak. Pour in the Madeira and allow to bubble until reduced by half. Season the steak and pan-fry or grill on both sides until it is cooked to medium–rare. Add the butter and baste the steak. Pour in the Madeira and allow to bubble until reduced by half. Mix the steak cooking juices with the remaining oil and the thyme leaves. Mix the steak cooking juices with the remaining oil and the thyme leaves. Divide the gorgonzola between four plates. Slice the steak quite thinly and arrange on top of the cheese. Scatter over the radicchio and artichokes and finally spoon over the steak juices. Serve immediately. Divide the gorgonzola between four plates. Slice the steak quite thinly and arrange on top of the cheese. Scatter over the radicchio and artichokes and finally spoon over the steak juices. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad16deb3bdbfd0cc00b9f"
} | 434f106177de75ca484ace20673df0a5c81314a454d082a3067f1507f005c473 | Lighter baked mushrooms recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_mushrooms_55154_16x9.jpg This recipe will get you off to a good start in the morning with two of your five-a-day. Each serving provides 207 kcal, 18.5g protein, 19g carbohydrate (of which 5g sugars), 6g fat (of which 1.5g saturates), 2.5g fibre and 1.9g salt. 1 tsp olive oil2 large, flat Portobello mushrooms (150g/5½oz total weight), wiped clean, stalks finely chopped1 spring onion, thinly sliced1 stick celery, thinly sliced1 bacon medallion (30g/1oz), roughly chopped20g/¾oz fresh breadcrumbs30g/1oz baby spinach 1 tomato, halvedsalt and freshly ground black pepper 1 tsp olive oil 2 large, flat Portobello mushrooms (150g/5½oz total weight), wiped clean, stalks finely chopped 1 spring onion, thinly sliced 1 stick celery, thinly sliced 1 bacon medallion (30g/1oz), roughly chopped 20g/¾oz fresh breadcrumbs 30g/1oz baby spinach 1 tomato, halved salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Heat the oil in a small frying pan over a medium heat. Add the mushroom stalks, spring onion, celery and bacon and cook for 1–2 minutes, or until softened. Stir in the breadcrumbs and spinach and season. Place the mushrooms cup-side up on a baking tray. Season the tomato and place on the baking tray.Spoon the filling into the mushrooms and bake for 10–15 minutes, or until they have softened. Serve the mushrooms with the tomato. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a small frying pan over a medium heat. Add the mushroom stalks, spring onion, celery and bacon and cook for 1–2 minutes, or until softened. Stir in the breadcrumbs and spinach and season. Heat the oil in a small frying pan over a medium heat. Add the mushroom stalks, spring onion, celery and bacon and cook for 1–2 minutes, or until softened. Stir in the breadcrumbs and spinach and season. Place the mushrooms cup-side up on a baking tray. Season the tomato and place on the baking tray. Place the mushrooms cup-side up on a baking tray. Season the tomato and place on the baking tray. Spoon the filling into the mushrooms and bake for 10–15 minutes, or until they have softened. Serve the mushrooms with the tomato. Spoon the filling into the mushrooms and bake for 10–15 minutes, or until they have softened. Serve the mushrooms with the tomato. Recipe tips Keep a bag of ready-made breadcrumbs in your freezer so that you always have them to hand when you need to take out a small amount. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/baked_mushrooms_55154",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lighter baked mushrooms recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_mushrooms_55154_16x9.jpg This recipe will get you off to a good start in the morning with two of your five-a-day. Each serving provides 207 kcal, 18.5g protein, 19g carbohydrate (of which 5g sugars), 6g fat (of which 1.5g saturates), 2.5g fibre and 1.9g salt. 1 tsp olive oil2 large, flat Portobello mushrooms (150g/5½oz total weight), wiped clean, stalks finely chopped1 spring onion, thinly sliced1 stick celery, thinly sliced1 bacon medallion (30g/1oz), roughly chopped20g/¾oz fresh breadcrumbs30g/1oz baby spinach 1 tomato, halvedsalt and freshly ground black pepper 1 tsp olive oil 2 large, flat Portobello mushrooms (150g/5½oz total weight), wiped clean, stalks finely chopped 1 spring onion, thinly sliced 1 stick celery, thinly sliced 1 bacon medallion (30g/1oz), roughly chopped 20g/¾oz fresh breadcrumbs 30g/1oz baby spinach 1 tomato, halved salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Heat the oil in a small frying pan over a medium heat. Add the mushroom stalks, spring onion, celery and bacon and cook for 1–2 minutes, or until softened. Stir in the breadcrumbs and spinach and season. Place the mushrooms cup-side up on a baking tray. Season the tomato and place on the baking tray.Spoon the filling into the mushrooms and bake for 10–15 minutes, or until they have softened. Serve the mushrooms with the tomato. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a small frying pan over a medium heat. Add the mushroom stalks, spring onion, celery and bacon and cook for 1–2 minutes, or until softened. Stir in the breadcrumbs and spinach and season. Heat the oil in a small frying pan over a medium heat. Add the mushroom stalks, spring onion, celery and bacon and cook for 1–2 minutes, or until softened. Stir in the breadcrumbs and spinach and season. Place the mushrooms cup-side up on a baking tray. Season the tomato and place on the baking tray. Place the mushrooms cup-side up on a baking tray. Season the tomato and place on the baking tray. Spoon the filling into the mushrooms and bake for 10–15 minutes, or until they have softened. Serve the mushrooms with the tomato. Spoon the filling into the mushrooms and bake for 10–15 minutes, or until they have softened. Serve the mushrooms with the tomato. Recipe tips Keep a bag of ready-made breadcrumbs in your freezer so that you always have them to hand when you need to take out a small amount."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad16deb3bdbfd0cc00ba0"
} | 0d5e0c0fd4b3b98a84348fee5d5288c5cc6747e3a4a367b07bd4a800b4d3d8d1 | Lentil and tomato soup recipe
An average of 4.8 out of 5 stars from 67 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_and_tomato_soup_19393_16x9.jpg A filling and hearty lentil and tomato soup that is packed with fibre and provides two of your five-a-day. Why not make double and freeze for future vegan lunches? Each serving provides 200 kcal, 10g protein, 29g carbohydrate (of which 12.5g sugars), 4g fat (of which 05.g saturates), 5g fibre and 0.3g salt. 1 tsp rapeseed oil1 small onion (75g/2½oz peeled weight), finely chopped 1 garlic clove, finely chopped30g/1oz red lentils200g/7oz tinned chopped tomatoes100ml/3½fl oz vegetable stockpinch smoked paprika (optional)freshly ground black pepper, to taste 1 tsp rapeseed oil 1 small onion (75g/2½oz peeled weight), finely chopped 1 garlic clove, finely chopped 30g/1oz red lentils 200g/7oz tinned chopped tomatoes 100ml/3½fl oz vegetable stock pinch smoked paprika (optional) freshly ground black pepper, to taste Method Heat the oil in small saucepan over a medium heat. Add the onion and garlic and cook for 2–3 minutes. Add the remaining ingredients, including black pepper to taste, and bring to the boil. Reduce the heat and simmer for 20 minutes.Serve immediately or leave to cool and store in the fridge or freezer for lunches. Heat the oil in small saucepan over a medium heat. Add the onion and garlic and cook for 2–3 minutes. Heat the oil in small saucepan over a medium heat. Add the onion and garlic and cook for 2–3 minutes. Add the remaining ingredients, including black pepper to taste, and bring to the boil. Reduce the heat and simmer for 20 minutes. Add the remaining ingredients, including black pepper to taste, and bring to the boil. Reduce the heat and simmer for 20 minutes. Serve immediately or leave to cool and store in the fridge or freezer for lunches. Serve immediately or leave to cool and store in the fridge or freezer for lunches. Recipe tips Batch make this soup and freeze in portions for up to three months. Reheat from frozen. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lentil_and_tomato_soup_19393",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lentil and tomato soup recipe",
"content": "An average of 4.8 out of 5 stars from 67 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_and_tomato_soup_19393_16x9.jpg A filling and hearty lentil and tomato soup that is packed with fibre and provides two of your five-a-day. Why not make double and freeze for future vegan lunches? Each serving provides 200 kcal, 10g protein, 29g carbohydrate (of which 12.5g sugars), 4g fat (of which 05.g saturates), 5g fibre and 0.3g salt. 1 tsp rapeseed oil1 small onion (75g/2½oz peeled weight), finely chopped 1 garlic clove, finely chopped30g/1oz red lentils200g/7oz tinned chopped tomatoes100ml/3½fl oz vegetable stockpinch smoked paprika (optional)freshly ground black pepper, to taste 1 tsp rapeseed oil 1 small onion (75g/2½oz peeled weight), finely chopped 1 garlic clove, finely chopped 30g/1oz red lentils 200g/7oz tinned chopped tomatoes 100ml/3½fl oz vegetable stock pinch smoked paprika (optional) freshly ground black pepper, to taste Method Heat the oil in small saucepan over a medium heat. Add the onion and garlic and cook for 2–3 minutes. Add the remaining ingredients, including black pepper to taste, and bring to the boil. Reduce the heat and simmer for 20 minutes.Serve immediately or leave to cool and store in the fridge or freezer for lunches. Heat the oil in small saucepan over a medium heat. Add the onion and garlic and cook for 2–3 minutes. Heat the oil in small saucepan over a medium heat. Add the onion and garlic and cook for 2–3 minutes. Add the remaining ingredients, including black pepper to taste, and bring to the boil. Reduce the heat and simmer for 20 minutes. Add the remaining ingredients, including black pepper to taste, and bring to the boil. Reduce the heat and simmer for 20 minutes. Serve immediately or leave to cool and store in the fridge or freezer for lunches. Serve immediately or leave to cool and store in the fridge or freezer for lunches. Recipe tips Batch make this soup and freeze in portions for up to three months. Reheat from frozen."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad16deb3bdbfd0cc00ba1"
} | 58dc865ae2318fd99dad23867ce61f16b9cf27183c499ac1271beda2c0e671bd | Scrambled eggs with smoked salmon recipe
An average of 3.5 out of 5 stars from 2 ratings This filling, high-protein but very low-calorie breakfast is perfect for an intermittent diet or very low-calorie diet. Each serving provides 200 kcal. ½ tsp vegetable oil2 medium eggs, beaten25g/1oz smoked salmon, roughly choppedfreshly ground black pepper ½ tsp vegetable oil 2 medium eggs, beaten 25g/1oz smoked salmon, roughly chopped freshly ground black pepper Method Heat the oil in a small saucepan over a medium-low temperature.Season the eggs with black pepper and stir in the salmon. Pour into the saucepan.Cook very gently for 3–4 minutes, stirring slowly, until the eggs are scrambled. Remove from the heat and stir for a few seconds.Spoon onto a warm plate and serve. Heat the oil in a small saucepan over a medium-low temperature. Heat the oil in a small saucepan over a medium-low temperature. Season the eggs with black pepper and stir in the salmon. Pour into the saucepan. Season the eggs with black pepper and stir in the salmon. Pour into the saucepan. Cook very gently for 3–4 minutes, stirring slowly, until the eggs are scrambled. Remove from the heat and stir for a few seconds. Cook very gently for 3–4 minutes, stirring slowly, until the eggs are scrambled. Remove from the heat and stir for a few seconds. Spoon onto a warm plate and serve. Spoon onto a warm plate and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/scrambled_eggs_with_76007",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Scrambled eggs with smoked salmon recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings This filling, high-protein but very low-calorie breakfast is perfect for an intermittent diet or very low-calorie diet. Each serving provides 200 kcal. ½ tsp vegetable oil2 medium eggs, beaten25g/1oz smoked salmon, roughly choppedfreshly ground black pepper ½ tsp vegetable oil 2 medium eggs, beaten 25g/1oz smoked salmon, roughly chopped freshly ground black pepper Method Heat the oil in a small saucepan over a medium-low temperature.Season the eggs with black pepper and stir in the salmon. Pour into the saucepan.Cook very gently for 3–4 minutes, stirring slowly, until the eggs are scrambled. Remove from the heat and stir for a few seconds.Spoon onto a warm plate and serve. Heat the oil in a small saucepan over a medium-low temperature. Heat the oil in a small saucepan over a medium-low temperature. Season the eggs with black pepper and stir in the salmon. Pour into the saucepan. Season the eggs with black pepper and stir in the salmon. Pour into the saucepan. Cook very gently for 3–4 minutes, stirring slowly, until the eggs are scrambled. Remove from the heat and stir for a few seconds. Cook very gently for 3–4 minutes, stirring slowly, until the eggs are scrambled. Remove from the heat and stir for a few seconds. Spoon onto a warm plate and serve. Spoon onto a warm plate and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad16eeb3bdbfd0cc00ba2"
} | da5a89ff39d30522578436384600ccc7e29a8586e6059b7eb1d84a70239015f9 | Lighter stir-fried beef with broccoli recipe
Lighter stir-fried beef with broccoli and sweetcorn An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stir-fried_beef_with_79842_16x9.jpg Lean beef is rich in protein and a good source of iron. It's also delicious in a stir-fry with broccoli and sweetcorn. Each serving provides 310 kcal, 30g protein, 28g carbohydrate (of which 2.5g sugars), 7.5g fat (of which 3g saturates), 5.5g fibre and 1.9g salt. 100g/3½oz lean beef, cut into strips1 tsp sesame oil1 garlic clove, finely chopped20g/¾oz fresh root ginger, peeled and finely chopped½ red chilli, seeds removed, finely chopped80g/3oz tenderstem broccoli, roughly chopped40g/1½oz baby corn, roughly chopped150ml/5fl oz beef stock30g/1oz dried egg noodles2 tsp soy sauce1 spring onion, thinly sliced, to garnish 100g/3½oz lean beef, cut into strips 1 tsp sesame oil 1 garlic clove, finely chopped 20g/¾oz fresh root ginger, peeled and finely chopped ½ red chilli, seeds removed, finely chopped 80g/3oz tenderstem broccoli, roughly chopped 40g/1½oz baby corn, roughly chopped 150ml/5fl oz beef stock 30g/1oz dried egg noodles 2 tsp soy sauce 1 spring onion, thinly sliced, to garnish Method Mix the beef, oil, garlic, ginger and chilli together and leave to marinate in a shallow dish for 15 minutes.Heat a wok or frying pan, add the beef and stir fry for 3–4 minutes.Add the broccoli, sweetcorn and stock and cook for 5 minutes, adding a little more stock if necessary.Place the noodles in a saucepan of water, bring to the boil and then reduce the heat. Cook for 3 minutes, or until just cooked. Drain well.Add the noodles to the beef and vegetables, stir in the soy sauce and garnish with the spring onion. Serve. Mix the beef, oil, garlic, ginger and chilli together and leave to marinate in a shallow dish for 15 minutes. Mix the beef, oil, garlic, ginger and chilli together and leave to marinate in a shallow dish for 15 minutes. Heat a wok or frying pan, add the beef and stir fry for 3–4 minutes. Heat a wok or frying pan, add the beef and stir fry for 3–4 minutes. Add the broccoli, sweetcorn and stock and cook for 5 minutes, adding a little more stock if necessary. Add the broccoli, sweetcorn and stock and cook for 5 minutes, adding a little more stock if necessary. Place the noodles in a saucepan of water, bring to the boil and then reduce the heat. Cook for 3 minutes, or until just cooked. Drain well. Place the noodles in a saucepan of water, bring to the boil and then reduce the heat. Cook for 3 minutes, or until just cooked. Drain well. Add the noodles to the beef and vegetables, stir in the soy sauce and garnish with the spring onion. Serve. Add the noodles to the beef and vegetables, stir in the soy sauce and garnish with the spring onion. Serve. Recipe tips For a 400 kcal dish, increase the quantity of beef to 140g/5oz and noodles to 40g/1½oz. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/stir-fried_beef_with_79842",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lighter stir-fried beef with broccoli recipe",
"content": "Lighter stir-fried beef with broccoli and sweetcorn An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stir-fried_beef_with_79842_16x9.jpg Lean beef is rich in protein and a good source of iron. It's also delicious in a stir-fry with broccoli and sweetcorn. Each serving provides 310 kcal, 30g protein, 28g carbohydrate (of which 2.5g sugars), 7.5g fat (of which 3g saturates), 5.5g fibre and 1.9g salt. 100g/3½oz lean beef, cut into strips1 tsp sesame oil1 garlic clove, finely chopped20g/¾oz fresh root ginger, peeled and finely chopped½ red chilli, seeds removed, finely chopped80g/3oz tenderstem broccoli, roughly chopped40g/1½oz baby corn, roughly chopped150ml/5fl oz beef stock30g/1oz dried egg noodles2 tsp soy sauce1 spring onion, thinly sliced, to garnish 100g/3½oz lean beef, cut into strips 1 tsp sesame oil 1 garlic clove, finely chopped 20g/¾oz fresh root ginger, peeled and finely chopped ½ red chilli, seeds removed, finely chopped 80g/3oz tenderstem broccoli, roughly chopped 40g/1½oz baby corn, roughly chopped 150ml/5fl oz beef stock 30g/1oz dried egg noodles 2 tsp soy sauce 1 spring onion, thinly sliced, to garnish Method Mix the beef, oil, garlic, ginger and chilli together and leave to marinate in a shallow dish for 15 minutes.Heat a wok or frying pan, add the beef and stir fry for 3–4 minutes.Add the broccoli, sweetcorn and stock and cook for 5 minutes, adding a little more stock if necessary.Place the noodles in a saucepan of water, bring to the boil and then reduce the heat. Cook for 3 minutes, or until just cooked. Drain well.Add the noodles to the beef and vegetables, stir in the soy sauce and garnish with the spring onion. Serve. Mix the beef, oil, garlic, ginger and chilli together and leave to marinate in a shallow dish for 15 minutes. Mix the beef, oil, garlic, ginger and chilli together and leave to marinate in a shallow dish for 15 minutes. Heat a wok or frying pan, add the beef and stir fry for 3–4 minutes. Heat a wok or frying pan, add the beef and stir fry for 3–4 minutes. Add the broccoli, sweetcorn and stock and cook for 5 minutes, adding a little more stock if necessary. Add the broccoli, sweetcorn and stock and cook for 5 minutes, adding a little more stock if necessary. Place the noodles in a saucepan of water, bring to the boil and then reduce the heat. Cook for 3 minutes, or until just cooked. Drain well. Place the noodles in a saucepan of water, bring to the boil and then reduce the heat. Cook for 3 minutes, or until just cooked. Drain well. Add the noodles to the beef and vegetables, stir in the soy sauce and garnish with the spring onion. Serve. Add the noodles to the beef and vegetables, stir in the soy sauce and garnish with the spring onion. Serve. Recipe tips For a 400 kcal dish, increase the quantity of beef to 140g/5oz and noodles to 40g/1½oz."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad16eeb3bdbfd0cc00ba3"
} | 075e3f61f3f89537a3d1ee2f52a2b6944383cc8ca0195d3218d969066a58ae4e | Soy and mirin cod with stir fry recipe
An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oriental_cod_with_stir_72954_16x9.jpg Pack in two of your five-a-day and load up on protein with this sweet and salty fish stir-fry. Each serving provides 307 kcal, 30g protein, 21g carbohydrate (of which 14.5g sugars), 10g fat (of which 1.5g saturates), 5g fibre and 2.5g salt. With a GI of 35 this meal is high protein, low GI. 150g/5½oz cod or haddock fillet, boneless1 tbsp soy sauce1 tbsp mirin 1 tsp rice vinegar 2 tsp sunflower oil ½ red pepper (60g/2¼oz), thinly sliced1 small carrot (50g/1¾oz), thinly sliced50g/1¾oz mangetout, thinly sliced 1 tsp toasted sesame seedsfew sprigs fresh coriander (optional) 150g/5½oz cod or haddock fillet, boneless 1 tbsp soy sauce 1 tbsp mirin 1 tsp rice vinegar 2 tsp sunflower oil ½ red pepper (60g/2¼oz), thinly sliced 1 small carrot (50g/1¾oz), thinly sliced 50g/1¾oz mangetout, thinly sliced 1 tsp toasted sesame seeds few sprigs fresh coriander (optional) Method Place the fish in a plastic food bag, add the soy, mirin and rice vinegar. Give it a good shake and refrigerate or freeze until ready to cook.Preheat the grill to its hottest setting and line a small roasting tin with foil. Drain the fish, reserving the marinade. Put the fish on the foil and grill for 5 minutes, or until cooked through.Meanwhile, heat a small wok or frying pan over a high heat and add the oil. Add the vegetables and stir-fry for 30 seconds. Add 2 tablespoons water and the reserved marinade and cook for 1–2 minutes, or until hot through. Place the vegetables on a warm plate and top with the fish. Scatter over the sesame seeds and coriander, if using. Place the fish in a plastic food bag, add the soy, mirin and rice vinegar. Give it a good shake and refrigerate or freeze until ready to cook. Place the fish in a plastic food bag, add the soy, mirin and rice vinegar. Give it a good shake and refrigerate or freeze until ready to cook. Preheat the grill to its hottest setting and line a small roasting tin with foil. Drain the fish, reserving the marinade. Put the fish on the foil and grill for 5 minutes, or until cooked through. Preheat the grill to its hottest setting and line a small roasting tin with foil. Drain the fish, reserving the marinade. Put the fish on the foil and grill for 5 minutes, or until cooked through. Meanwhile, heat a small wok or frying pan over a high heat and add the oil. Add the vegetables and stir-fry for 30 seconds. Add 2 tablespoons water and the reserved marinade and cook for 1–2 minutes, or until hot through. Meanwhile, heat a small wok or frying pan over a high heat and add the oil. Add the vegetables and stir-fry for 30 seconds. Add 2 tablespoons water and the reserved marinade and cook for 1–2 minutes, or until hot through. Place the vegetables on a warm plate and top with the fish. Scatter over the sesame seeds and coriander, if using. Place the vegetables on a warm plate and top with the fish. Scatter over the sesame seeds and coriander, if using. Recipe tips For a change, replace the cod with 225g/8oz cooked peeled prawns or 125g/4½oz cooked skinless chicken breast. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/oriental_cod_with_stir_72954",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Soy and mirin cod with stir fry recipe",
"content": "An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oriental_cod_with_stir_72954_16x9.jpg Pack in two of your five-a-day and load up on protein with this sweet and salty fish stir-fry. Each serving provides 307 kcal, 30g protein, 21g carbohydrate (of which 14.5g sugars), 10g fat (of which 1.5g saturates), 5g fibre and 2.5g salt. With a GI of 35 this meal is high protein, low GI. 150g/5½oz cod or haddock fillet, boneless1 tbsp soy sauce1 tbsp mirin 1 tsp rice vinegar 2 tsp sunflower oil ½ red pepper (60g/2¼oz), thinly sliced1 small carrot (50g/1¾oz), thinly sliced50g/1¾oz mangetout, thinly sliced 1 tsp toasted sesame seedsfew sprigs fresh coriander (optional) 150g/5½oz cod or haddock fillet, boneless 1 tbsp soy sauce 1 tbsp mirin 1 tsp rice vinegar 2 tsp sunflower oil ½ red pepper (60g/2¼oz), thinly sliced 1 small carrot (50g/1¾oz), thinly sliced 50g/1¾oz mangetout, thinly sliced 1 tsp toasted sesame seeds few sprigs fresh coriander (optional) Method Place the fish in a plastic food bag, add the soy, mirin and rice vinegar. Give it a good shake and refrigerate or freeze until ready to cook.Preheat the grill to its hottest setting and line a small roasting tin with foil. Drain the fish, reserving the marinade. Put the fish on the foil and grill for 5 minutes, or until cooked through.Meanwhile, heat a small wok or frying pan over a high heat and add the oil. Add the vegetables and stir-fry for 30 seconds. Add 2 tablespoons water and the reserved marinade and cook for 1–2 minutes, or until hot through. Place the vegetables on a warm plate and top with the fish. Scatter over the sesame seeds and coriander, if using. Place the fish in a plastic food bag, add the soy, mirin and rice vinegar. Give it a good shake and refrigerate or freeze until ready to cook. Place the fish in a plastic food bag, add the soy, mirin and rice vinegar. Give it a good shake and refrigerate or freeze until ready to cook. Preheat the grill to its hottest setting and line a small roasting tin with foil. Drain the fish, reserving the marinade. Put the fish on the foil and grill for 5 minutes, or until cooked through. Preheat the grill to its hottest setting and line a small roasting tin with foil. Drain the fish, reserving the marinade. Put the fish on the foil and grill for 5 minutes, or until cooked through. Meanwhile, heat a small wok or frying pan over a high heat and add the oil. Add the vegetables and stir-fry for 30 seconds. Add 2 tablespoons water and the reserved marinade and cook for 1–2 minutes, or until hot through. Meanwhile, heat a small wok or frying pan over a high heat and add the oil. Add the vegetables and stir-fry for 30 seconds. Add 2 tablespoons water and the reserved marinade and cook for 1–2 minutes, or until hot through. Place the vegetables on a warm plate and top with the fish. Scatter over the sesame seeds and coriander, if using. Place the vegetables on a warm plate and top with the fish. Scatter over the sesame seeds and coriander, if using. Recipe tips For a change, replace the cod with 225g/8oz cooked peeled prawns or 125g/4½oz cooked skinless chicken breast."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad16eeb3bdbfd0cc00ba4"
} | a21a577522c33c6f57e79b8fa1da2abe2de6de68dd502882f33a9f9db597dab6 | Chicken traybake with butternut squash recipe
Chicken with butternut squash, cherry tomatoes and minty yoghurt dressing An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_with_butternut_57086_16x9.jpg It's great to use spices and herbs to add flavour to low-calorie food. This dish tastes just as good with sweet potato instead of butternut squash (and although white potatoes don’t count toward your five-a-day, sweet potatoes do). The nutritional information below is based on using butternut squash. Each serving provides 305 kcal, 32g protein, 23g carbohydrate (of which 16.5g sugars), 8g fat (of which 1.5g saturates), 5g fibre and 0.3g salt. 150g/5½oz butternut squash or sweet potato flesh, cut into cubes1 small skinless chicken breast (110g/3¾oz), roughly chopped 5 cherry tomatoes1 very small onion (50g/1¾oz peeled weight), roughly chopped1 tsp Cajun or fajita seasoning 2 tsp olive oil 150g/5½oz butternut squash or sweet potato flesh, cut into cubes 1 small skinless chicken breast (110g/3¾oz), roughly chopped 5 cherry tomatoes 1 very small onion (50g/1¾oz peeled weight), roughly chopped 1 tsp Cajun or fajita seasoning 2 tsp olive oil 4 tbsp fat-free plain yoghurt1 tsp mint sauce 4 tbsp fat-free plain yoghurt 1 tsp mint sauce Method Preheat the oven to 200C/180C Fan/Gas 6. Place the butternut squash, chicken, tomatoes and onion in a bowl. Add the Cajun seasoning and oil and mix well. Transfer the mixture to an ovenproof dish. Bake for 20–30 minutes, or until the chicken and vegetables are cooked.To make the dressing, mix the yoghurt and mint sauce in a small bowl.Just before serving, drizzle the dressing over the chicken and vegetables. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the butternut squash, chicken, tomatoes and onion in a bowl. Add the Cajun seasoning and oil and mix well. Place the butternut squash, chicken, tomatoes and onion in a bowl. Add the Cajun seasoning and oil and mix well. Transfer the mixture to an ovenproof dish. Bake for 20–30 minutes, or until the chicken and vegetables are cooked. Transfer the mixture to an ovenproof dish. Bake for 20–30 minutes, or until the chicken and vegetables are cooked. To make the dressing, mix the yoghurt and mint sauce in a small bowl. To make the dressing, mix the yoghurt and mint sauce in a small bowl. Just before serving, drizzle the dressing over the chicken and vegetables. Just before serving, drizzle the dressing over the chicken and vegetables. Recipe tips To bring this to 400 kcal, increase the chicken to 150g/5½oz and serve with an apple, pear or orange for dessert. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_with_butternut_57086",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken traybake with butternut squash recipe",
"content": "Chicken with butternut squash, cherry tomatoes and minty yoghurt dressing An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_with_butternut_57086_16x9.jpg It's great to use spices and herbs to add flavour to low-calorie food. This dish tastes just as good with sweet potato instead of butternut squash (and although white potatoes don’t count toward your five-a-day, sweet potatoes do). The nutritional information below is based on using butternut squash. Each serving provides 305 kcal, 32g protein, 23g carbohydrate (of which 16.5g sugars), 8g fat (of which 1.5g saturates), 5g fibre and 0.3g salt. 150g/5½oz butternut squash or sweet potato flesh, cut into cubes1 small skinless chicken breast (110g/3¾oz), roughly chopped 5 cherry tomatoes1 very small onion (50g/1¾oz peeled weight), roughly chopped1 tsp Cajun or fajita seasoning 2 tsp olive oil 150g/5½oz butternut squash or sweet potato flesh, cut into cubes 1 small skinless chicken breast (110g/3¾oz), roughly chopped 5 cherry tomatoes 1 very small onion (50g/1¾oz peeled weight), roughly chopped 1 tsp Cajun or fajita seasoning 2 tsp olive oil 4 tbsp fat-free plain yoghurt1 tsp mint sauce 4 tbsp fat-free plain yoghurt 1 tsp mint sauce Method Preheat the oven to 200C/180C Fan/Gas 6. Place the butternut squash, chicken, tomatoes and onion in a bowl. Add the Cajun seasoning and oil and mix well. Transfer the mixture to an ovenproof dish. Bake for 20–30 minutes, or until the chicken and vegetables are cooked.To make the dressing, mix the yoghurt and mint sauce in a small bowl.Just before serving, drizzle the dressing over the chicken and vegetables. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the butternut squash, chicken, tomatoes and onion in a bowl. Add the Cajun seasoning and oil and mix well. Place the butternut squash, chicken, tomatoes and onion in a bowl. Add the Cajun seasoning and oil and mix well. Transfer the mixture to an ovenproof dish. Bake for 20–30 minutes, or until the chicken and vegetables are cooked. Transfer the mixture to an ovenproof dish. Bake for 20–30 minutes, or until the chicken and vegetables are cooked. To make the dressing, mix the yoghurt and mint sauce in a small bowl. To make the dressing, mix the yoghurt and mint sauce in a small bowl. Just before serving, drizzle the dressing over the chicken and vegetables. Just before serving, drizzle the dressing over the chicken and vegetables. Recipe tips To bring this to 400 kcal, increase the chicken to 150g/5½oz and serve with an apple, pear or orange for dessert."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad16feb3bdbfd0cc00ba5"
} | 770f71551ed838f9269f0b3b846db2c602db2d74c9c3ec92231a18b60ac63ed0 | Breakfast smoothie recipe
An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_smoothie_17334_16x9.jpg Short on time in the mornings? Not a problem with these quick high-protein smoothies. Make one of them for breakfast and you're good to go. Each smoothie provides 200 kcal, 16.5g protein, 26.5g carbohydrate (of which 25g sugars), 3g fat (of which 2g saturates), 1g fibre and 0.3g salt. 100g/3½oz fat-free Greek-style yoghurt 1 small banana (75g/2½oz peeled weight), broken up175ml/6fl oz skimmed milkpinch ground cinnamon 100g/3½oz fat-free Greek-style yoghurt 1 small banana (75g/2½oz peeled weight), broken up 175ml/6fl oz skimmed milk pinch ground cinnamon Method Put all the ingredients in a food processor and blend until smooth. Pour into a glass and serve, or into a takeaway bottle and drink on the go. Put all the ingredients in a food processor and blend until smooth. Pour into a glass and serve, or into a takeaway bottle and drink on the go. Put all the ingredients in a food processor and blend until smooth. Pour into a glass and serve, or into a takeaway bottle and drink on the go. Recipe tips If you chop up your bananas and freeze them in little bags, they won't go over-ripe and you can have a super-fresh, ice-cold smoothie for breakfast. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/banana_smoothie_17334",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Breakfast smoothie 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/banana_smoothie_17334_16x9.jpg Short on time in the mornings? Not a problem with these quick high-protein smoothies. Make one of them for breakfast and you're good to go. Each smoothie provides 200 kcal, 16.5g protein, 26.5g carbohydrate (of which 25g sugars), 3g fat (of which 2g saturates), 1g fibre and 0.3g salt. 100g/3½oz fat-free Greek-style yoghurt 1 small banana (75g/2½oz peeled weight), broken up175ml/6fl oz skimmed milkpinch ground cinnamon 100g/3½oz fat-free Greek-style yoghurt 1 small banana (75g/2½oz peeled weight), broken up 175ml/6fl oz skimmed milk pinch ground cinnamon Method Put all the ingredients in a food processor and blend until smooth. Pour into a glass and serve, or into a takeaway bottle and drink on the go. Put all the ingredients in a food processor and blend until smooth. Pour into a glass and serve, or into a takeaway bottle and drink on the go. Put all the ingredients in a food processor and blend until smooth. Pour into a glass and serve, or into a takeaway bottle and drink on the go. Recipe tips If you chop up your bananas and freeze them in little bags, they won't go over-ripe and you can have a super-fresh, ice-cold smoothie for breakfast."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad16feb3bdbfd0cc00ba6"
} | 8fb3dea1ad74241bda35652b3284c1830487f0728e77031340c2edafbb76601a | Porridge oats with apricot compôte recipe
An average of 5.0 out of 5 stars from 4 ratings This filling, high-protein but very low calorie porridge is perfect for an intermittent diet or very low-calorie diet. Each serving provides 200 kcal. 20g/¾oz porridge oats5 tbsp skimmed milkpinch ground cinnamon 20g/¾oz porridge oats 5 tbsp skimmed milk pinch ground cinnamon 50g/1¾oz ready-to-eat dried apricots2 tbsp orange juice2 tbsp boiling water 50g/1¾oz ready-to-eat dried apricots 2 tbsp orange juice 2 tbsp boiling water Method To make the apricot purée, place the apricots into a heatproof bowl, pour over the orange juice and boiling water, cover and leave to soak overnight. Transfer the apricots and their liquid into a food processor and blend until smooth, adding more water if needed. Place the oats, milk, cinnamon and 50ml/2fl oz water into a small saucepan. Bring to a slow simmer and cook for 3–5 minutes. Spoon the porridge into a bowl and top with the apricot purée. Serve. To make the apricot purée, place the apricots into a heatproof bowl, pour over the orange juice and boiling water, cover and leave to soak overnight. To make the apricot purée, place the apricots into a heatproof bowl, pour over the orange juice and boiling water, cover and leave to soak overnight. Transfer the apricots and their liquid into a food processor and blend until smooth, adding more water if needed. Transfer the apricots and their liquid into a food processor and blend until smooth, adding more water if needed. Place the oats, milk, cinnamon and 50ml/2fl oz water into a small saucepan. Bring to a slow simmer and cook for 3–5 minutes. Place the oats, milk, cinnamon and 50ml/2fl oz water into a small saucepan. Bring to a slow simmer and cook for 3–5 minutes. Spoon the porridge into a bowl and top with the apricot purée. Serve. Spoon the porridge into a bowl and top with the apricot purée. Serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/porridge_oats_with_37492",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Porridge oats with apricot compôte recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings This filling, high-protein but very low calorie porridge is perfect for an intermittent diet or very low-calorie diet. Each serving provides 200 kcal. 20g/¾oz porridge oats5 tbsp skimmed milkpinch ground cinnamon 20g/¾oz porridge oats 5 tbsp skimmed milk pinch ground cinnamon 50g/1¾oz ready-to-eat dried apricots2 tbsp orange juice2 tbsp boiling water 50g/1¾oz ready-to-eat dried apricots 2 tbsp orange juice 2 tbsp boiling water Method To make the apricot purée, place the apricots into a heatproof bowl, pour over the orange juice and boiling water, cover and leave to soak overnight. Transfer the apricots and their liquid into a food processor and blend until smooth, adding more water if needed. Place the oats, milk, cinnamon and 50ml/2fl oz water into a small saucepan. Bring to a slow simmer and cook for 3–5 minutes. Spoon the porridge into a bowl and top with the apricot purée. Serve. To make the apricot purée, place the apricots into a heatproof bowl, pour over the orange juice and boiling water, cover and leave to soak overnight. To make the apricot purée, place the apricots into a heatproof bowl, pour over the orange juice and boiling water, cover and leave to soak overnight. Transfer the apricots and their liquid into a food processor and blend until smooth, adding more water if needed. Transfer the apricots and their liquid into a food processor and blend until smooth, adding more water if needed. Place the oats, milk, cinnamon and 50ml/2fl oz water into a small saucepan. Bring to a slow simmer and cook for 3–5 minutes. Place the oats, milk, cinnamon and 50ml/2fl oz water into a small saucepan. Bring to a slow simmer and cook for 3–5 minutes. Spoon the porridge into a bowl and top with the apricot purée. Serve. Spoon the porridge into a bowl and top with the apricot purée. Serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad16feb3bdbfd0cc00ba7"
} | 4a0a3dd245830328e518dce2070fdde14b51651e7f937123ca2d27889c6e5a50 | Banana and coconut porridge recipe
An average of 4.3 out of 5 stars from 3 ratings Porridge oats are a good source of soluble fibre, which can help keep your blood sugar levels stable. Each serving provides 205 kcal, 7g protein, 38g carbohydrate (of which 23g sugars), 2g fat (of which 0.5g saturates), 3g fibre and 0.4g salt. 20g/¾oz porridge oats100ml/3½fl oz skimmed milk100ml/3½fl oz coconut water1 small banana (80g/3oz peeled weight), sliced pinch ground cinnamon (optional)low-calorie sweetener, to taste (optional) 20g/¾oz porridge oats 100ml/3½fl oz skimmed milk 100ml/3½fl oz coconut water 1 small banana (80g/3oz peeled weight), sliced pinch ground cinnamon (optional) low-calorie sweetener, to taste (optional) Method Place the oats, milk and coconut water in a saucepan and refrigerate overnight.When ready to eat, place over a low heat and add half the banana and the cinnamon, if using. Cook for 3–5 minutes. Serve in a warm bowl and top with the remaining banana slices and the sweetener, if using. Place the oats, milk and coconut water in a saucepan and refrigerate overnight. Place the oats, milk and coconut water in a saucepan and refrigerate overnight. When ready to eat, place over a low heat and add half the banana and the cinnamon, if using. Cook for 3–5 minutes. When ready to eat, place over a low heat and add half the banana and the cinnamon, if using. Cook for 3–5 minutes. Serve in a warm bowl and top with the remaining banana slices and the sweetener, if using. Serve in a warm bowl and top with the remaining banana slices and the sweetener, if using. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/banana_and_coconut_40749",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Banana and coconut porridge recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings Porridge oats are a good source of soluble fibre, which can help keep your blood sugar levels stable. Each serving provides 205 kcal, 7g protein, 38g carbohydrate (of which 23g sugars), 2g fat (of which 0.5g saturates), 3g fibre and 0.4g salt. 20g/¾oz porridge oats100ml/3½fl oz skimmed milk100ml/3½fl oz coconut water1 small banana (80g/3oz peeled weight), sliced pinch ground cinnamon (optional)low-calorie sweetener, to taste (optional) 20g/¾oz porridge oats 100ml/3½fl oz skimmed milk 100ml/3½fl oz coconut water 1 small banana (80g/3oz peeled weight), sliced pinch ground cinnamon (optional) low-calorie sweetener, to taste (optional) Method Place the oats, milk and coconut water in a saucepan and refrigerate overnight.When ready to eat, place over a low heat and add half the banana and the cinnamon, if using. Cook for 3–5 minutes. Serve in a warm bowl and top with the remaining banana slices and the sweetener, if using. Place the oats, milk and coconut water in a saucepan and refrigerate overnight. Place the oats, milk and coconut water in a saucepan and refrigerate overnight. When ready to eat, place over a low heat and add half the banana and the cinnamon, if using. Cook for 3–5 minutes. When ready to eat, place over a low heat and add half the banana and the cinnamon, if using. Cook for 3–5 minutes. Serve in a warm bowl and top with the remaining banana slices and the sweetener, if using. Serve in a warm bowl and top with the remaining banana slices and the sweetener, if using."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad16feb3bdbfd0cc00ba8"
} | 73c093571b3541cc41420d28a5febcc4478a26b21e9b4b8c8ac08455fd51ea2e | Lighter spinach and cherry tomato dal recipe
An average of 4.8 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_and_cherry_tomato_15292_16x9.jpg Red lentils are a good storecupboard ingredient because unlike other beans and pulses they don’t need to be soaked before cooking. They are also a healthy source of fibre, which will help you feel fuller for longer. Each serving provides 251 kcal, 14g protein, 35g carbohydrate (of which 7g sugars), 4.5g fat (of which 0.8g saturates), 6g fibre and 0.6g salt. 1 tsp vegetable oil1 very small red onion (50g/1¾oz peeled weight), finely chopped20g/¾oz fresh ginger, peeled and finely chopped½ small red chilli, seeds removed, finely chopped (or pinch chilli powder)1 garlic clove, finely chopped50g/1¾oz red lentils½ tsp curry powder8 cherry tomatoes, halved200ml/7fl oz vegetable stock40g/1½oz baby spinachsalt and freshly ground black pepper1 tbsp chopped fresh coriander, to garnish 1 tsp vegetable oil 1 very small red onion (50g/1¾oz peeled weight), finely chopped 20g/¾oz fresh ginger, peeled and finely chopped ½ small red chilli, seeds removed, finely chopped (or pinch chilli powder) 1 garlic clove, finely chopped 50g/1¾oz red lentils ½ tsp curry powder 8 cherry tomatoes, halved 200ml/7fl oz vegetable stock 40g/1½oz baby spinach salt and freshly ground black pepper 1 tbsp chopped fresh coriander, to garnish Method Heat the oil in a small saucepan over a low heat. Add the onion, ginger, chilli and garlic and cook for 3–4 minutes. Add the lentils, curry powder and cherry tomatoes and cook for 1–2 minutes.Pour in the stock, bring to the boil, then reduce the heat and simmer for 15–20 minutes, or until the lentils are cooked, adding more stock if necessary. Stir in the spinach and season to taste. Garnish with coriander and serve. Heat the oil in a small saucepan over a low heat. Add the onion, ginger, chilli and garlic and cook for 3–4 minutes. Heat the oil in a small saucepan over a low heat. Add the onion, ginger, chilli and garlic and cook for 3–4 minutes. Add the lentils, curry powder and cherry tomatoes and cook for 1–2 minutes. Add the lentils, curry powder and cherry tomatoes and cook for 1–2 minutes. Pour in the stock, bring to the boil, then reduce the heat and simmer for 15–20 minutes, or until the lentils are cooked, adding more stock if necessary. Pour in the stock, bring to the boil, then reduce the heat and simmer for 15–20 minutes, or until the lentils are cooked, adding more stock if necessary. Stir in the spinach and season to taste. Stir in the spinach and season to taste. Garnish with coriander and serve. Garnish with coriander and serve. Recipe tips For 400 kcal, serve with 40g/1½oz basmati rice (dried weight), and for 300 kcal, serve with an apple or orange. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lentil_and_cherry_tomato_15292",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lighter spinach and cherry tomato dal recipe",
"content": "An average of 4.8 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_and_cherry_tomato_15292_16x9.jpg Red lentils are a good storecupboard ingredient because unlike other beans and pulses they don’t need to be soaked before cooking. They are also a healthy source of fibre, which will help you feel fuller for longer. Each serving provides 251 kcal, 14g protein, 35g carbohydrate (of which 7g sugars), 4.5g fat (of which 0.8g saturates), 6g fibre and 0.6g salt. 1 tsp vegetable oil1 very small red onion (50g/1¾oz peeled weight), finely chopped20g/¾oz fresh ginger, peeled and finely chopped½ small red chilli, seeds removed, finely chopped (or pinch chilli powder)1 garlic clove, finely chopped50g/1¾oz red lentils½ tsp curry powder8 cherry tomatoes, halved200ml/7fl oz vegetable stock40g/1½oz baby spinachsalt and freshly ground black pepper1 tbsp chopped fresh coriander, to garnish 1 tsp vegetable oil 1 very small red onion (50g/1¾oz peeled weight), finely chopped 20g/¾oz fresh ginger, peeled and finely chopped ½ small red chilli, seeds removed, finely chopped (or pinch chilli powder) 1 garlic clove, finely chopped 50g/1¾oz red lentils ½ tsp curry powder 8 cherry tomatoes, halved 200ml/7fl oz vegetable stock 40g/1½oz baby spinach salt and freshly ground black pepper 1 tbsp chopped fresh coriander, to garnish Method Heat the oil in a small saucepan over a low heat. Add the onion, ginger, chilli and garlic and cook for 3–4 minutes. Add the lentils, curry powder and cherry tomatoes and cook for 1–2 minutes.Pour in the stock, bring to the boil, then reduce the heat and simmer for 15–20 minutes, or until the lentils are cooked, adding more stock if necessary. Stir in the spinach and season to taste. Garnish with coriander and serve. Heat the oil in a small saucepan over a low heat. Add the onion, ginger, chilli and garlic and cook for 3–4 minutes. Heat the oil in a small saucepan over a low heat. Add the onion, ginger, chilli and garlic and cook for 3–4 minutes. Add the lentils, curry powder and cherry tomatoes and cook for 1–2 minutes. Add the lentils, curry powder and cherry tomatoes and cook for 1–2 minutes. Pour in the stock, bring to the boil, then reduce the heat and simmer for 15–20 minutes, or until the lentils are cooked, adding more stock if necessary. Pour in the stock, bring to the boil, then reduce the heat and simmer for 15–20 minutes, or until the lentils are cooked, adding more stock if necessary. Stir in the spinach and season to taste. Stir in the spinach and season to taste. Garnish with coriander and serve. Garnish with coriander and serve. Recipe tips For 400 kcal, serve with 40g/1½oz basmati rice (dried weight), and for 300 kcal, serve with an apple or orange."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.