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} | 4f4860ad5dd72f65c4d32722e8b814d88fa6702b8f1a4a8d1eef7a3b2b37e423 | Lighter egg fried rice recipe
An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/egg_fried_rice_09743_16x9.jpg A takeaway classic made low-calorie. Perfect for reducing cravings and staying full. Each serving provides 310 kcal, 26g protein, 30g carbohydrate (of which 4g sugars), 9g fat (of which 2g saturates), 3g fibre and 2.4g salt. 30g/1oz basmati rice or 75g/2½oz cooked basmati rice1 tsp rapeseed oil 2 spring onions, chopped25g/1oz red pepper, roughly chopped100g/3½oz cooked peeled prawns25g/1oz peas (fresh or frozen)1 tsp soy sauce1 medium free-range egg, beatenchopped fresh coriander (optional) 30g/1oz basmati rice or 75g/2½oz cooked basmati rice 1 tsp rapeseed oil 2 spring onions, chopped 25g/1oz red pepper, roughly chopped 100g/3½oz cooked peeled prawns 25g/1oz peas (fresh or frozen) 1 tsp soy sauce 1 medium free-range egg, beaten chopped fresh coriander (optional) Method Cook the rice according to the packet instructions. Drain. Heat the oil in a small saucepan over a medium heat. Add the spring onions and red pepper and cook for 1 minute. Add the cooked rice, prawns, peas and soy sauce and cook for 3–4 minutes, stirring constantly. Stir in the beaten egg and cook for 30 seconds. Scatter over the coriander, if using, and serve. Cook the rice according to the packet instructions. Drain. Cook the rice according to the packet instructions. Drain. Heat the oil in a small saucepan over a medium heat. Add the spring onions and red pepper and cook for 1 minute. Add the cooked rice, prawns, peas and soy sauce and cook for 3–4 minutes, stirring constantly. Stir in the beaten egg and cook for 30 seconds. Scatter over the coriander, if using, and serve. Heat the oil in a small saucepan over a medium heat. Add the spring onions and red pepper and cook for 1 minute. Add the cooked rice, prawns, peas and soy sauce and cook for 3–4 minutes, stirring constantly. Stir in the beaten egg and cook for 30 seconds. Scatter over the coriander, if using, and serve. Recipe tips For a 400 kcal version, increase the rice to 55g/2oz uncooked or 145g/5oz cooked. | {
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"url": "https://www.bbc.co.uk/food/recipes/egg_fried_rice_09743",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Lighter egg fried rice 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/egg_fried_rice_09743_16x9.jpg A takeaway classic made low-calorie. Perfect for reducing cravings and staying full. Each serving provides 310 kcal, 26g protein, 30g carbohydrate (of which 4g sugars), 9g fat (of which 2g saturates), 3g fibre and 2.4g salt. 30g/1oz basmati rice or 75g/2½oz cooked basmati rice1 tsp rapeseed oil 2 spring onions, chopped25g/1oz red pepper, roughly chopped100g/3½oz cooked peeled prawns25g/1oz peas (fresh or frozen)1 tsp soy sauce1 medium free-range egg, beatenchopped fresh coriander (optional) 30g/1oz basmati rice or 75g/2½oz cooked basmati rice 1 tsp rapeseed oil 2 spring onions, chopped 25g/1oz red pepper, roughly chopped 100g/3½oz cooked peeled prawns 25g/1oz peas (fresh or frozen) 1 tsp soy sauce 1 medium free-range egg, beaten chopped fresh coriander (optional) Method Cook the rice according to the packet instructions. Drain. Heat the oil in a small saucepan over a medium heat. Add the spring onions and red pepper and cook for 1 minute. Add the cooked rice, prawns, peas and soy sauce and cook for 3–4 minutes, stirring constantly. Stir in the beaten egg and cook for 30 seconds. Scatter over the coriander, if using, and serve. Cook the rice according to the packet instructions. Drain. Cook the rice according to the packet instructions. Drain. Heat the oil in a small saucepan over a medium heat. Add the spring onions and red pepper and cook for 1 minute. Add the cooked rice, prawns, peas and soy sauce and cook for 3–4 minutes, stirring constantly. Stir in the beaten egg and cook for 30 seconds. Scatter over the coriander, if using, and serve. Heat the oil in a small saucepan over a medium heat. Add the spring onions and red pepper and cook for 1 minute. Add the cooked rice, prawns, peas and soy sauce and cook for 3–4 minutes, stirring constantly. Stir in the beaten egg and cook for 30 seconds. Scatter over the coriander, if using, and serve. Recipe tips For a 400 kcal version, increase the rice to 55g/2oz uncooked or 145g/5oz cooked."
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} | 69a535ceb04bd9020cf16f98aaf15f162fcf2f545b02e20dd77464618926f196 | Lighter pea soup recipe
An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lighter_pea_soup_89447_16x9.jpg Simple to make and super-tasty, this is a great soup for batch cooking and freezing. Each serving provides 200 kcal. 1 tsp olive oil1 small onion (75g/2½oz peeled weight), roughly chopped1 garlic clove, crushed125g/4½oz frozen peas300ml/10fl oz vegetable stockfreshly ground black pepperfew chives, snipped, to serve (optional) 1 tsp olive oil 1 small onion (75g/2½oz peeled weight), roughly chopped 1 garlic clove, crushed 125g/4½oz frozen peas 300ml/10fl oz vegetable stock freshly ground black pepper few chives, snipped, to serve (optional) Method Heat the oil in a small saucepan over a medium–low heat. Add the onion and cook for 3–4 minutes, until softened. Add the garlic, peas and stock, bring to the boil, then turn the heat down and simmer for 20 minutes. Use a stick blender or food processor to blend the soup and season with black pepper. Serve garnished with the chives, if using. Heat the oil in a small saucepan over a medium–low heat. Add the onion and cook for 3–4 minutes, until softened. Add the garlic, peas and stock, bring to the boil, then turn the heat down and simmer for 20 minutes. Heat the oil in a small saucepan over a medium–low heat. Add the onion and cook for 3–4 minutes, until softened. Add the garlic, peas and stock, bring to the boil, then turn the heat down and simmer for 20 minutes. Use a stick blender or food processor to blend the soup and season with black pepper. Serve garnished with the chives, if using. Use a stick blender or food processor to blend the soup and season with black pepper. Serve garnished with the chives, if using. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/lighter_pea_soup_89447",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lighter pea soup 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/lighter_pea_soup_89447_16x9.jpg Simple to make and super-tasty, this is a great soup for batch cooking and freezing. Each serving provides 200 kcal. 1 tsp olive oil1 small onion (75g/2½oz peeled weight), roughly chopped1 garlic clove, crushed125g/4½oz frozen peas300ml/10fl oz vegetable stockfreshly ground black pepperfew chives, snipped, to serve (optional) 1 tsp olive oil 1 small onion (75g/2½oz peeled weight), roughly chopped 1 garlic clove, crushed 125g/4½oz frozen peas 300ml/10fl oz vegetable stock freshly ground black pepper few chives, snipped, to serve (optional) Method Heat the oil in a small saucepan over a medium–low heat. Add the onion and cook for 3–4 minutes, until softened. Add the garlic, peas and stock, bring to the boil, then turn the heat down and simmer for 20 minutes. Use a stick blender or food processor to blend the soup and season with black pepper. Serve garnished with the chives, if using. Heat the oil in a small saucepan over a medium–low heat. Add the onion and cook for 3–4 minutes, until softened. Add the garlic, peas and stock, bring to the boil, then turn the heat down and simmer for 20 minutes. Heat the oil in a small saucepan over a medium–low heat. Add the onion and cook for 3–4 minutes, until softened. Add the garlic, peas and stock, bring to the boil, then turn the heat down and simmer for 20 minutes. Use a stick blender or food processor to blend the soup and season with black pepper. Serve garnished with the chives, if using. Use a stick blender or food processor to blend the soup and season with black pepper. Serve garnished with the chives, if using."
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} | a1b1fd8362bd6b421e16374c6c45021595e6acca10af1dd08d7702c9f15f49a3 | Low-calorie cottage pie with chickpea mash recipe
An average of 4.0 out of 5 stars from 1 rating When you're in need of comfort without the calories, replace potato with chickpea mash in your cottage pie. Each serving provides 300 kcal, 25g protein, 22g carbohydrate (of which 11g sugars), 10.5g fat (of which 2.5g saturates), 10g fibre and 1g salt. 2 tsp rapeseed oil1 medium onion (100g/3½oz peeled weight), finely chopped2 garlic cloves, crushed75g/2½oz 5% fat beef mince 50g/1¾oz carrots, cut into small cubes150ml/5fl oz beef stock1 tsp Worcestershire sauce 75g/2½oz tinned chickpeas, drained weightsalt and freshly ground black pepper 2 tsp rapeseed oil 1 medium onion (100g/3½oz peeled weight), finely chopped 2 garlic cloves, crushed 75g/2½oz 5% fat beef mince 50g/1¾oz carrots, cut into small cubes 150ml/5fl oz beef stock 1 tsp Worcestershire sauce 75g/2½oz tinned chickpeas, drained weight salt and freshly ground black pepper Method Heat the oil in small saucepan. Add the onion and cook over a medium heat for 3–4 minutes, or until soft. Add the garlic and cook for 1 minute. Remove half the mixture from the pan and set aside.Add the mince and carrots and cook for 3–4 minutes. Add half the stock and all the Worcestershire sauce and simmer for 15 minutes, adding more stock if necessary. Meanwhile, place the reserved cooked onions and garlic in a small saucepan. Add the chickpeas and remaining stock and simmer for 5 minutes. Once the chickpeas are soft, mash them with a fork or potato masher and season to taste.Spoon the mince into a small dish, top with the mash and serve. Heat the oil in small saucepan. Add the onion and cook over a medium heat for 3–4 minutes, or until soft. Add the garlic and cook for 1 minute. Remove half the mixture from the pan and set aside. Heat the oil in small saucepan. Add the onion and cook over a medium heat for 3–4 minutes, or until soft. Add the garlic and cook for 1 minute. Remove half the mixture from the pan and set aside. Add the mince and carrots and cook for 3–4 minutes. Add half the stock and all the Worcestershire sauce and simmer for 15 minutes, adding more stock if necessary. Add the mince and carrots and cook for 3–4 minutes. Add half the stock and all the Worcestershire sauce and simmer for 15 minutes, adding more stock if necessary. Meanwhile, place the reserved cooked onions and garlic in a small saucepan. Add the chickpeas and remaining stock and simmer for 5 minutes. Once the chickpeas are soft, mash them with a fork or potato masher and season to taste. Meanwhile, place the reserved cooked onions and garlic in a small saucepan. Add the chickpeas and remaining stock and simmer for 5 minutes. Once the chickpeas are soft, mash them with a fork or potato masher and season to taste. Spoon the mince into a small dish, top with the mash and serve. Spoon the mince into a small dish, top with the mash and serve. Recipe tips You can take this recipe to 400 calories by increasing the mince to 130g/4¾oz and chickpeas to 100g/3½oz. | {
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"title": "Low-calorie cottage pie with chickpea mash recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating When you're in need of comfort without the calories, replace potato with chickpea mash in your cottage pie. Each serving provides 300 kcal, 25g protein, 22g carbohydrate (of which 11g sugars), 10.5g fat (of which 2.5g saturates), 10g fibre and 1g salt. 2 tsp rapeseed oil1 medium onion (100g/3½oz peeled weight), finely chopped2 garlic cloves, crushed75g/2½oz 5% fat beef mince 50g/1¾oz carrots, cut into small cubes150ml/5fl oz beef stock1 tsp Worcestershire sauce 75g/2½oz tinned chickpeas, drained weightsalt and freshly ground black pepper 2 tsp rapeseed oil 1 medium onion (100g/3½oz peeled weight), finely chopped 2 garlic cloves, crushed 75g/2½oz 5% fat beef mince 50g/1¾oz carrots, cut into small cubes 150ml/5fl oz beef stock 1 tsp Worcestershire sauce 75g/2½oz tinned chickpeas, drained weight salt and freshly ground black pepper Method Heat the oil in small saucepan. Add the onion and cook over a medium heat for 3–4 minutes, or until soft. Add the garlic and cook for 1 minute. Remove half the mixture from the pan and set aside.Add the mince and carrots and cook for 3–4 minutes. Add half the stock and all the Worcestershire sauce and simmer for 15 minutes, adding more stock if necessary. Meanwhile, place the reserved cooked onions and garlic in a small saucepan. Add the chickpeas and remaining stock and simmer for 5 minutes. Once the chickpeas are soft, mash them with a fork or potato masher and season to taste.Spoon the mince into a small dish, top with the mash and serve. Heat the oil in small saucepan. Add the onion and cook over a medium heat for 3–4 minutes, or until soft. Add the garlic and cook for 1 minute. Remove half the mixture from the pan and set aside. Heat the oil in small saucepan. Add the onion and cook over a medium heat for 3–4 minutes, or until soft. Add the garlic and cook for 1 minute. Remove half the mixture from the pan and set aside. Add the mince and carrots and cook for 3–4 minutes. Add half the stock and all the Worcestershire sauce and simmer for 15 minutes, adding more stock if necessary. Add the mince and carrots and cook for 3–4 minutes. Add half the stock and all the Worcestershire sauce and simmer for 15 minutes, adding more stock if necessary. Meanwhile, place the reserved cooked onions and garlic in a small saucepan. Add the chickpeas and remaining stock and simmer for 5 minutes. Once the chickpeas are soft, mash them with a fork or potato masher and season to taste. Meanwhile, place the reserved cooked onions and garlic in a small saucepan. Add the chickpeas and remaining stock and simmer for 5 minutes. Once the chickpeas are soft, mash them with a fork or potato masher and season to taste. Spoon the mince into a small dish, top with the mash and serve. Spoon the mince into a small dish, top with the mash and serve. Recipe tips You can take this recipe to 400 calories by increasing the mince to 130g/4¾oz and chickpeas to 100g/3½oz."
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} | f4ef4b2d51cdb3464ab072469e44648605d363925f03d830f4b7e8f775eea004 | Yoghurt and muesli recipe
An average of 0.0 out of 5 stars from 0 ratings The easiest ever breakfast, packed with protein and yoghurt to keep you feeling satisfied for hours. Make a batch to eat over time. Each serving provides 200 kcal. 150g/5½oz porridge oats50g/1¾oz barley or rye flakes25g/1oz sultanas50g/1¾oz ready-to-eat dried apricots150g/5½oz fat-free Greek-style yoghurt per portion, to serve 150g/5½oz porridge oats 50g/1¾oz barley or rye flakes 25g/1oz sultanas 50g/1¾oz ready-to-eat dried apricots 150g/5½oz fat-free Greek-style yoghurt per portion, to serve Method Mix all the ingredients, apart from the yoghurt, together in a bowl. Serve one-eighth of the muesli with the yoghurt on top. Store the rest of the muesli in an airtight container to up to two weeks. Mix all the ingredients, apart from the yoghurt, together in a bowl. Mix all the ingredients, apart from the yoghurt, together in a bowl. Serve one-eighth of the muesli with the yoghurt on top. Store the rest of the muesli in an airtight container to up to two weeks. Serve one-eighth of the muesli with the yoghurt on top. Store the rest of the muesli in an airtight container to up to two weeks. | {
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"url": "https://www.bbc.co.uk/food/recipes/yoghurt_and_muesli_61842",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Yoghurt and muesli recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings The easiest ever breakfast, packed with protein and yoghurt to keep you feeling satisfied for hours. Make a batch to eat over time. Each serving provides 200 kcal. 150g/5½oz porridge oats50g/1¾oz barley or rye flakes25g/1oz sultanas50g/1¾oz ready-to-eat dried apricots150g/5½oz fat-free Greek-style yoghurt per portion, to serve 150g/5½oz porridge oats 50g/1¾oz barley or rye flakes 25g/1oz sultanas 50g/1¾oz ready-to-eat dried apricots 150g/5½oz fat-free Greek-style yoghurt per portion, to serve Method Mix all the ingredients, apart from the yoghurt, together in a bowl. Serve one-eighth of the muesli with the yoghurt on top. Store the rest of the muesli in an airtight container to up to two weeks. Mix all the ingredients, apart from the yoghurt, together in a bowl. Mix all the ingredients, apart from the yoghurt, together in a bowl. Serve one-eighth of the muesli with the yoghurt on top. Store the rest of the muesli in an airtight container to up to two weeks. Serve one-eighth of the muesli with the yoghurt on top. Store the rest of the muesli in an airtight container to up to two weeks."
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} | 96546bc8a278b5e53e9a3f580c775eefe6385a0e61b776728cc3da40ccd0a66d | The best ginger biscuits recipe
An average of 4.9 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/the_best_ginger_biscuits_11694_16x9.jpg You know your favourite crisp, thick, moreish ginger biscuit? Well, this is it! Restraint is needed to keep the lid on the tin. 50g/1¾oz butter 1 tbsp golden syrup 175g/6oz self-raising flour 1 tbsp ground ginger 75g/2¾oz crystallised ginger, finely chopped 1 tsp bicarbonate of soda 50g/1¾oz demerara sugar 50g/1¾oz light muscovado sugar 1 free-range egg, beaten 50g/1¾oz butter 1 tbsp golden syrup 175g/6oz self-raising flour 1 tbsp ground ginger 75g/2¾oz crystallised ginger, finely chopped 1 tsp bicarbonate of soda 50g/1¾oz demerara sugar 50g/1¾oz light muscovado sugar 1 free-range egg, beaten Method Preheat the oven to 160C/140C Fan/Gas 3. Line two baking trays with baking paper. Place the butter and golden syrup in a saucepan. Heat gently, stirring, until melted.Place the flour, ground ginger, chopped ginger, bicarbonate of soda and sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough.Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking trays and slightly flatten to about 1cm/½in thick. Bake for about 25 minutes, or until golden and firm around the edges.Leave to firm up on the baking trays for a few minutes, then transfer to a wire rack to cool completely. Preheat the oven to 160C/140C Fan/Gas 3. Line two baking trays with baking paper. Place the butter and golden syrup in a saucepan. Heat gently, stirring, until melted. Preheat the oven to 160C/140C Fan/Gas 3. Line two baking trays with baking paper. Place the butter and golden syrup in a saucepan. Heat gently, stirring, until melted. Place the flour, ground ginger, chopped ginger, bicarbonate of soda and sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough. Place the flour, ground ginger, chopped ginger, bicarbonate of soda and sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough. Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking trays and slightly flatten to about 1cm/½in thick. Bake for about 25 minutes, or until golden and firm around the edges. Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking trays and slightly flatten to about 1cm/½in thick. Bake for about 25 minutes, or until golden and firm around the edges. Leave to firm up on the baking trays for a few minutes, then transfer to a wire rack to cool completely. Leave to firm up on the baking trays for a few minutes, then transfer to a wire rack to cool completely. Recipe tips These keep well in an airtight tin for 5 days. They also freeze well, just refresh in a low oven once defrosted. | {
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"url": "https://www.bbc.co.uk/food/recipes/the_best_ginger_biscuits_11694",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "The best ginger biscuits recipe",
"content": "An average of 4.9 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/the_best_ginger_biscuits_11694_16x9.jpg You know your favourite crisp, thick, moreish ginger biscuit? Well, this is it! Restraint is needed to keep the lid on the tin. 50g/1¾oz butter 1 tbsp golden syrup 175g/6oz self-raising flour 1 tbsp ground ginger 75g/2¾oz crystallised ginger, finely chopped 1 tsp bicarbonate of soda 50g/1¾oz demerara sugar 50g/1¾oz light muscovado sugar 1 free-range egg, beaten 50g/1¾oz butter 1 tbsp golden syrup 175g/6oz self-raising flour 1 tbsp ground ginger 75g/2¾oz crystallised ginger, finely chopped 1 tsp bicarbonate of soda 50g/1¾oz demerara sugar 50g/1¾oz light muscovado sugar 1 free-range egg, beaten Method Preheat the oven to 160C/140C Fan/Gas 3. Line two baking trays with baking paper. Place the butter and golden syrup in a saucepan. Heat gently, stirring, until melted.Place the flour, ground ginger, chopped ginger, bicarbonate of soda and sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough.Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking trays and slightly flatten to about 1cm/½in thick. Bake for about 25 minutes, or until golden and firm around the edges.Leave to firm up on the baking trays for a few minutes, then transfer to a wire rack to cool completely. Preheat the oven to 160C/140C Fan/Gas 3. Line two baking trays with baking paper. Place the butter and golden syrup in a saucepan. Heat gently, stirring, until melted. Preheat the oven to 160C/140C Fan/Gas 3. Line two baking trays with baking paper. Place the butter and golden syrup in a saucepan. Heat gently, stirring, until melted. Place the flour, ground ginger, chopped ginger, bicarbonate of soda and sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough. Place the flour, ground ginger, chopped ginger, bicarbonate of soda and sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough. Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking trays and slightly flatten to about 1cm/½in thick. Bake for about 25 minutes, or until golden and firm around the edges. Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking trays and slightly flatten to about 1cm/½in thick. Bake for about 25 minutes, or until golden and firm around the edges. Leave to firm up on the baking trays for a few minutes, then transfer to a wire rack to cool completely. Leave to firm up on the baking trays for a few minutes, then transfer to a wire rack to cool completely. Recipe tips These keep well in an airtight tin for 5 days. They also freeze well, just refresh in a low oven once defrosted."
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} | d525044e39c2d0b1b80b895804d699f394da70fe2c0ee7c88e1cf8cab3734dfd | Chocolate dip ice cream cookie sandwiches recipe
An average of 5.0 out of 5 stars from 1 rating The perfect summer treat – ice cream sandwiched between chocolate cookies and dipped in dark chocolate. 115g/4oz unsalted butter, at room temperature 110g/3¾oz caster sugar90g/3¼oz light muscovado sugar1 large free-range egg¼ tsp sea salt1 tsp vanilla extract160g/5¾oz plain flour30g/1oz cocoa powder½ tsp bicarbonate of soda50g/1¾oz dark chocolate chips or chopped-up dark chocolate 10 full scoops ice cream (any flavour)sprinkles, such as chocolate chips, toasted coconut, chopped toasted nuts or hundreds and thousands, to serve 115g/4oz unsalted butter, at room temperature 110g/3¾oz caster sugar 90g/3¼oz light muscovado sugar 1 large free-range egg ¼ tsp sea salt 1 tsp vanilla extract 160g/5¾oz plain flour 30g/1oz cocoa powder ½ tsp bicarbonate of soda 50g/1¾oz dark chocolate chips or chopped-up dark chocolate 10 full scoops ice cream (any flavour) sprinkles, such as chocolate chips, toasted coconut, chopped toasted nuts or hundreds and thousands, to serve 200g/7oz milk or dark chocolate, melted 200g/7oz milk or dark chocolate, melted Method To make the cookies, preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking paper. Mix together the butter and sugars in a mixer with the paddle attachment until light. Add the egg, sea salt and vanilla extract and mix. Add the flour, cocoa powder, bicarbonate of soda and chocolate chips and mix until you have a smooth dough. Divide the dough into 20 even-sized balls. Place the cookie balls on the baking tray, with space in between each ball to allow for spreading, and bake for 10 minutes for a very soft cookie or 12 minutes for a slightly firmer cookie. Line a baking tray that will fit in the freezer with baking paper. Place the ice cream scoops onto the tray and shape into 10 balls. Place another sheet of baking paper on top and press each ball to the size of a cookie. Refreeze the now disc-shaped ice cream for 10 minutes.To prepare the dip, place the melted chocolate in a small, deep bowl. Make 10 sandwiches with the ice cream and cookies then dip the edge of each one into the dark chocolate. Roll the edge in the sprinkles of your choice. Serve immediately or store in the freezer, wrapped in baking paper. To make the cookies, preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking paper. To make the cookies, preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking paper. Mix together the butter and sugars in a mixer with the paddle attachment until light. Add the egg, sea salt and vanilla extract and mix. Add the flour, cocoa powder, bicarbonate of soda and chocolate chips and mix until you have a smooth dough. Mix together the butter and sugars in a mixer with the paddle attachment until light. Add the egg, sea salt and vanilla extract and mix. Add the flour, cocoa powder, bicarbonate of soda and chocolate chips and mix until you have a smooth dough. Divide the dough into 20 even-sized balls. Place the cookie balls on the baking tray, with space in between each ball to allow for spreading, and bake for 10 minutes for a very soft cookie or 12 minutes for a slightly firmer cookie. Divide the dough into 20 even-sized balls. Place the cookie balls on the baking tray, with space in between each ball to allow for spreading, and bake for 10 minutes for a very soft cookie or 12 minutes for a slightly firmer cookie. Line a baking tray that will fit in the freezer with baking paper. Place the ice cream scoops onto the tray and shape into 10 balls. Place another sheet of baking paper on top and press each ball to the size of a cookie. Refreeze the now disc-shaped ice cream for 10 minutes. Line a baking tray that will fit in the freezer with baking paper. Place the ice cream scoops onto the tray and shape into 10 balls. Place another sheet of baking paper on top and press each ball to the size of a cookie. Refreeze the now disc-shaped ice cream for 10 minutes. To prepare the dip, place the melted chocolate in a small, deep bowl. To prepare the dip, place the melted chocolate in a small, deep bowl. Make 10 sandwiches with the ice cream and cookies then dip the edge of each one into the dark chocolate. Roll the edge in the sprinkles of your choice. Serve immediately or store in the freezer, wrapped in baking paper. Make 10 sandwiches with the ice cream and cookies then dip the edge of each one into the dark chocolate. Roll the edge in the sprinkles of your choice. Serve immediately or store in the freezer, wrapped in baking paper. | {
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"title": "Chocolate dip ice cream cookie sandwiches recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating The perfect summer treat – ice cream sandwiched between chocolate cookies and dipped in dark chocolate. 115g/4oz unsalted butter, at room temperature 110g/3¾oz caster sugar90g/3¼oz light muscovado sugar1 large free-range egg¼ tsp sea salt1 tsp vanilla extract160g/5¾oz plain flour30g/1oz cocoa powder½ tsp bicarbonate of soda50g/1¾oz dark chocolate chips or chopped-up dark chocolate 10 full scoops ice cream (any flavour)sprinkles, such as chocolate chips, toasted coconut, chopped toasted nuts or hundreds and thousands, to serve 115g/4oz unsalted butter, at room temperature 110g/3¾oz caster sugar 90g/3¼oz light muscovado sugar 1 large free-range egg ¼ tsp sea salt 1 tsp vanilla extract 160g/5¾oz plain flour 30g/1oz cocoa powder ½ tsp bicarbonate of soda 50g/1¾oz dark chocolate chips or chopped-up dark chocolate 10 full scoops ice cream (any flavour) sprinkles, such as chocolate chips, toasted coconut, chopped toasted nuts or hundreds and thousands, to serve 200g/7oz milk or dark chocolate, melted 200g/7oz milk or dark chocolate, melted Method To make the cookies, preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking paper. Mix together the butter and sugars in a mixer with the paddle attachment until light. Add the egg, sea salt and vanilla extract and mix. Add the flour, cocoa powder, bicarbonate of soda and chocolate chips and mix until you have a smooth dough. Divide the dough into 20 even-sized balls. Place the cookie balls on the baking tray, with space in between each ball to allow for spreading, and bake for 10 minutes for a very soft cookie or 12 minutes for a slightly firmer cookie. Line a baking tray that will fit in the freezer with baking paper. Place the ice cream scoops onto the tray and shape into 10 balls. Place another sheet of baking paper on top and press each ball to the size of a cookie. Refreeze the now disc-shaped ice cream for 10 minutes.To prepare the dip, place the melted chocolate in a small, deep bowl. Make 10 sandwiches with the ice cream and cookies then dip the edge of each one into the dark chocolate. Roll the edge in the sprinkles of your choice. Serve immediately or store in the freezer, wrapped in baking paper. To make the cookies, preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking paper. To make the cookies, preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking paper. Mix together the butter and sugars in a mixer with the paddle attachment until light. Add the egg, sea salt and vanilla extract and mix. Add the flour, cocoa powder, bicarbonate of soda and chocolate chips and mix until you have a smooth dough. Mix together the butter and sugars in a mixer with the paddle attachment until light. Add the egg, sea salt and vanilla extract and mix. Add the flour, cocoa powder, bicarbonate of soda and chocolate chips and mix until you have a smooth dough. Divide the dough into 20 even-sized balls. Place the cookie balls on the baking tray, with space in between each ball to allow for spreading, and bake for 10 minutes for a very soft cookie or 12 minutes for a slightly firmer cookie. Divide the dough into 20 even-sized balls. Place the cookie balls on the baking tray, with space in between each ball to allow for spreading, and bake for 10 minutes for a very soft cookie or 12 minutes for a slightly firmer cookie. Line a baking tray that will fit in the freezer with baking paper. Place the ice cream scoops onto the tray and shape into 10 balls. Place another sheet of baking paper on top and press each ball to the size of a cookie. Refreeze the now disc-shaped ice cream for 10 minutes. Line a baking tray that will fit in the freezer with baking paper. Place the ice cream scoops onto the tray and shape into 10 balls. Place another sheet of baking paper on top and press each ball to the size of a cookie. Refreeze the now disc-shaped ice cream for 10 minutes. To prepare the dip, place the melted chocolate in a small, deep bowl. To prepare the dip, place the melted chocolate in a small, deep bowl. Make 10 sandwiches with the ice cream and cookies then dip the edge of each one into the dark chocolate. Roll the edge in the sprinkles of your choice. Serve immediately or store in the freezer, wrapped in baking paper. Make 10 sandwiches with the ice cream and cookies then dip the edge of each one into the dark chocolate. Roll the edge in the sprinkles of your choice. Serve immediately or store in the freezer, wrapped in baking paper."
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} | 2945c790f412ec5f00518ae9474787231f42ec5dc16b0219ef5239bc04f11a53 | Lighter hummus with vegetable sticks recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lighter_hummus_54148_16x9.jpg Fat-free yoghurt and roasted red pepper make this lighter version of hummus really smooth and tasty. Each serving provides 200 kcal. 400g tin chickpeas, drained100g/3½oz fat-free Greek-style plain yoghurt150g/5½oz roasted red pepper, drained½ lemon, juice only1 level tsp tahinipinch smoked paprika (optional)1 red pepper, seeds removed, cut into strips, to serve1 small carrot, peeled and cut into sticks, to serve 400g tin chickpeas, drained 100g/3½oz fat-free Greek-style plain yoghurt 150g/5½oz roasted red pepper, drained ½ lemon, juice only 1 level tsp tahini pinch smoked paprika (optional) 1 red pepper, seeds removed, cut into strips, to serve 1 small carrot, peeled and cut into sticks, to serve Method Put the chickpeas, yoghurt, roasted red pepper, lemon juice, tahini and smoked paprika, if using, in a food processor. Blend until smooth. Transfer into a bowl and serve with the vegetable sticks or store in the fridge, covered, for up to three days. Put the chickpeas, yoghurt, roasted red pepper, lemon juice, tahini and smoked paprika, if using, in a food processor. Blend until smooth. Put the chickpeas, yoghurt, roasted red pepper, lemon juice, tahini and smoked paprika, if using, in a food processor. Blend until smooth. Transfer into a bowl and serve with the vegetable sticks or store in the fridge, covered, for up to three days. Transfer into a bowl and serve with the vegetable sticks or store in the fridge, covered, for up to three days. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lighter hummus with vegetable sticks recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lighter_hummus_54148_16x9.jpg Fat-free yoghurt and roasted red pepper make this lighter version of hummus really smooth and tasty. Each serving provides 200 kcal. 400g tin chickpeas, drained100g/3½oz fat-free Greek-style plain yoghurt150g/5½oz roasted red pepper, drained½ lemon, juice only1 level tsp tahinipinch smoked paprika (optional)1 red pepper, seeds removed, cut into strips, to serve1 small carrot, peeled and cut into sticks, to serve 400g tin chickpeas, drained 100g/3½oz fat-free Greek-style plain yoghurt 150g/5½oz roasted red pepper, drained ½ lemon, juice only 1 level tsp tahini pinch smoked paprika (optional) 1 red pepper, seeds removed, cut into strips, to serve 1 small carrot, peeled and cut into sticks, to serve Method Put the chickpeas, yoghurt, roasted red pepper, lemon juice, tahini and smoked paprika, if using, in a food processor. Blend until smooth. Transfer into a bowl and serve with the vegetable sticks or store in the fridge, covered, for up to three days. Put the chickpeas, yoghurt, roasted red pepper, lemon juice, tahini and smoked paprika, if using, in a food processor. Blend until smooth. Put the chickpeas, yoghurt, roasted red pepper, lemon juice, tahini and smoked paprika, if using, in a food processor. Blend until smooth. Transfer into a bowl and serve with the vegetable sticks or store in the fridge, covered, for up to three days. Transfer into a bowl and serve with the vegetable sticks or store in the fridge, covered, for up to three days."
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} | d4b866f7522a9ff649d67adcabffb43559c2b633a387d49639cb66258c4f0313 | Mince pie brownies recipe
An average of 4.7 out of 5 stars from 3 ratings These double chocolate and fudge mince pie brownies are that little bit 'extra'. Perfect for Christmas. 110g/3¾oz unsalted butter75g/2¾oz light muscovado sugar50g/1¾oz golden caster sugar55g/2oz runny honey, agave syrup or maple syrup160g/5½oz dark chocolate, melted50g/1¾oz dark chocolate, cut into chunks1 tsp vanilla extract½ tsp flaky sea salt 2 free-range eggs45g/1¾oz plain flour 110g/3¾oz unsalted butter 75g/2¾oz light muscovado sugar 50g/1¾oz golden caster sugar 55g/2oz runny honey, agave syrup or maple syrup 160g/5½oz dark chocolate, melted 50g/1¾oz dark chocolate, cut into chunks 1 tsp vanilla extract ½ tsp flaky sea salt 2 free-range eggs 45g/1¾oz plain flour 110g/3¾oz unsalted butter425g/15oz demerara sugar125ml/4fl oz full-fat milk350ml/12fl oz condensed milk150g/5½oz dark chocolate, minimum 70% cocoa solids, broken into pieces1 tsp sea salt flakes, well crushed3 shop-bought mince pies 110g/3¾oz unsalted butter 425g/15oz demerara sugar 125ml/4fl oz full-fat milk 350ml/12fl oz condensed milk 150g/5½oz dark chocolate, minimum 70% cocoa solids, broken into pieces 1 tsp sea salt flakes, well crushed 3 shop-bought mince pies 400g/14oz dark chocolate edible gold or silver lustre powder 400g/14oz dark chocolate edible gold or silver lustre powder Method To make the brownie layer, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter, sugars and honey together in a small saucepan until bubbling. Take off the heat and add the melted chocolate, mixing well until combined. Add the vanilla and sea salt. Add the eggs and whisk until smooth and glossy. Add the flour and mix well. Line a 20cm/8in square baking tin with baking paper. Pour the mixture into the tin and leave to cool. Scatter the surface of the batter with chopped dark chocolate chunks and swirl them into the brownie using a teaspoon. Bake for 20 minutes, turning the tin halfway through cooking. Leave to cool fully in the tin then refrigerate overnight. Lift the brownie out of the tin and cut off the edges. Set aside until the fudge is ready.To make the fudge, melt the butter, sugar, milk and condensed milk gently in a large heavy-bottomed saucepan. Turn up the heat slightly and allow it to simmer, stirring all the time to prevent burning. Simmer until the mixture achieves a temperature of 112–114C, checking with a digital or sugar thermometer. The higher the temperature the firmer the fudge will be. So, for a soft fudge, remove the saucepan from the heat at 112–113C. Take off the heat and allow the fudge to settle for a moment until it has stopped bubbling. Add the chocolate in pieces and mix well. As the fudge cools, it will thicken and crystallize so keep beating with a wooden spoon until it forms a thick paste. Split the fudge in half and crumble the mince pies into one of the halves of fudge and mix well. Line the brownie baking tin with baking paper again and tip the plain chocolate fudge into the tin. Smooth the surface. Lay the brownie onto the fudge and press firmly so it sticks to the fudge. Now spread the mince pie fudge onto the brownie layer and smooth the surface with the back of a metal spoon. Leave the layers to cool for 4 hours. Divide into 18 fingers, trimming off any rough edges. Line a baking tray with baking paper and lay the fingers on the tray. For the decoration, break 200g dark chocolate into pieces and melt in a metal or glass bowl set over a saucepan of gently simmering water (do not let the water boil). Once the chocolate is fully melted, chop the remaining chocolate into very small pieces. Take the bowl of melted chocolate off the pan and mix in the chopped chocolate until it is fully melted and smooth. Dip one end of each fudge finger into the chocolate, in a diagonal direction, to coat half of the fudge finger and shake off any excess. Place each finger back on the baking tray and, once all the fingers are dipped, place in the fridge for 15–20 minutes until set. Brush a small amount of gold or silver lustre powder onto the chocolate. Store in a cool place away from direct heat and enjoy within 1 month. To make the brownie layer, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter, sugars and honey together in a small saucepan until bubbling. Take off the heat and add the melted chocolate, mixing well until combined. Add the vanilla and sea salt. Add the eggs and whisk until smooth and glossy. Add the flour and mix well. Line a 20cm/8in square baking tin with baking paper. Pour the mixture into the tin and leave to cool. Scatter the surface of the batter with chopped dark chocolate chunks and swirl them into the brownie using a teaspoon. Bake for 20 minutes, turning the tin halfway through cooking. Leave to cool fully in the tin then refrigerate overnight. Lift the brownie out of the tin and cut off the edges. Set aside until the fudge is ready. To make the brownie layer, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter, sugars and honey together in a small saucepan until bubbling. Take off the heat and add the melted chocolate, mixing well until combined. Add the vanilla and sea salt. Add the eggs and whisk until smooth and glossy. Add the flour and mix well. Line a 20cm/8in square baking tin with baking paper. Pour the mixture into the tin and leave to cool. Scatter the surface of the batter with chopped dark chocolate chunks and swirl them into the brownie using a teaspoon. Bake for 20 minutes, turning the tin halfway through cooking. Leave to cool fully in the tin then refrigerate overnight. Lift the brownie out of the tin and cut off the edges. Set aside until the fudge is ready. To make the fudge, melt the butter, sugar, milk and condensed milk gently in a large heavy-bottomed saucepan. Turn up the heat slightly and allow it to simmer, stirring all the time to prevent burning. Simmer until the mixture achieves a temperature of 112–114C, checking with a digital or sugar thermometer. The higher the temperature the firmer the fudge will be. So, for a soft fudge, remove the saucepan from the heat at 112–113C. Take off the heat and allow the fudge to settle for a moment until it has stopped bubbling. Add the chocolate in pieces and mix well. As the fudge cools, it will thicken and crystallize so keep beating with a wooden spoon until it forms a thick paste. Split the fudge in half and crumble the mince pies into one of the halves of fudge and mix well. To make the fudge, melt the butter, sugar, milk and condensed milk gently in a large heavy-bottomed saucepan. Turn up the heat slightly and allow it to simmer, stirring all the time to prevent burning. Simmer until the mixture achieves a temperature of 112–114C, checking with a digital or sugar thermometer. The higher the temperature the firmer the fudge will be. So, for a soft fudge, remove the saucepan from the heat at 112–113C. Take off the heat and allow the fudge to settle for a moment until it has stopped bubbling. Add the chocolate in pieces and mix well. As the fudge cools, it will thicken and crystallize so keep beating with a wooden spoon until it forms a thick paste. Split the fudge in half and crumble the mince pies into one of the halves of fudge and mix well. Line the brownie baking tin with baking paper again and tip the plain chocolate fudge into the tin. Smooth the surface. Lay the brownie onto the fudge and press firmly so it sticks to the fudge. Now spread the mince pie fudge onto the brownie layer and smooth the surface with the back of a metal spoon. Leave the layers to cool for 4 hours. Divide into 18 fingers, trimming off any rough edges. Line a baking tray with baking paper and lay the fingers on the tray. Line the brownie baking tin with baking paper again and tip the plain chocolate fudge into the tin. Smooth the surface. Lay the brownie onto the fudge and press firmly so it sticks to the fudge. Now spread the mince pie fudge onto the brownie layer and smooth the surface with the back of a metal spoon. Leave the layers to cool for 4 hours. Divide into 18 fingers, trimming off any rough edges. Line a baking tray with baking paper and lay the fingers on the tray. For the decoration, break 200g dark chocolate into pieces and melt in a metal or glass bowl set over a saucepan of gently simmering water (do not let the water boil). Once the chocolate is fully melted, chop the remaining chocolate into very small pieces. Take the bowl of melted chocolate off the pan and mix in the chopped chocolate until it is fully melted and smooth. Dip one end of each fudge finger into the chocolate, in a diagonal direction, to coat half of the fudge finger and shake off any excess. Place each finger back on the baking tray and, once all the fingers are dipped, place in the fridge for 15–20 minutes until set. Brush a small amount of gold or silver lustre powder onto the chocolate. Store in a cool place away from direct heat and enjoy within 1 month. For the decoration, break 200g dark chocolate into pieces and melt in a metal or glass bowl set over a saucepan of gently simmering water (do not let the water boil). Once the chocolate is fully melted, chop the remaining chocolate into very small pieces. Take the bowl of melted chocolate off the pan and mix in the chopped chocolate until it is fully melted and smooth. Dip one end of each fudge finger into the chocolate, in a diagonal direction, to coat half of the fudge finger and shake off any excess. Place each finger back on the baking tray and, once all the fingers are dipped, place in the fridge for 15–20 minutes until set. Brush a small amount of gold or silver lustre powder onto the chocolate. Store in a cool place away from direct heat and enjoy within 1 month. Recipe tips Pack into cellophane bags or festive boxes or tins for perfect Christmas gifts. | {
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"title": "Mince pie brownies recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings These double chocolate and fudge mince pie brownies are that little bit 'extra'. Perfect for Christmas. 110g/3¾oz unsalted butter75g/2¾oz light muscovado sugar50g/1¾oz golden caster sugar55g/2oz runny honey, agave syrup or maple syrup160g/5½oz dark chocolate, melted50g/1¾oz dark chocolate, cut into chunks1 tsp vanilla extract½ tsp flaky sea salt 2 free-range eggs45g/1¾oz plain flour 110g/3¾oz unsalted butter 75g/2¾oz light muscovado sugar 50g/1¾oz golden caster sugar 55g/2oz runny honey, agave syrup or maple syrup 160g/5½oz dark chocolate, melted 50g/1¾oz dark chocolate, cut into chunks 1 tsp vanilla extract ½ tsp flaky sea salt 2 free-range eggs 45g/1¾oz plain flour 110g/3¾oz unsalted butter425g/15oz demerara sugar125ml/4fl oz full-fat milk350ml/12fl oz condensed milk150g/5½oz dark chocolate, minimum 70% cocoa solids, broken into pieces1 tsp sea salt flakes, well crushed3 shop-bought mince pies 110g/3¾oz unsalted butter 425g/15oz demerara sugar 125ml/4fl oz full-fat milk 350ml/12fl oz condensed milk 150g/5½oz dark chocolate, minimum 70% cocoa solids, broken into pieces 1 tsp sea salt flakes, well crushed 3 shop-bought mince pies 400g/14oz dark chocolate edible gold or silver lustre powder 400g/14oz dark chocolate edible gold or silver lustre powder Method To make the brownie layer, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter, sugars and honey together in a small saucepan until bubbling. Take off the heat and add the melted chocolate, mixing well until combined. Add the vanilla and sea salt. Add the eggs and whisk until smooth and glossy. Add the flour and mix well. Line a 20cm/8in square baking tin with baking paper. Pour the mixture into the tin and leave to cool. Scatter the surface of the batter with chopped dark chocolate chunks and swirl them into the brownie using a teaspoon. Bake for 20 minutes, turning the tin halfway through cooking. Leave to cool fully in the tin then refrigerate overnight. Lift the brownie out of the tin and cut off the edges. Set aside until the fudge is ready.To make the fudge, melt the butter, sugar, milk and condensed milk gently in a large heavy-bottomed saucepan. Turn up the heat slightly and allow it to simmer, stirring all the time to prevent burning. Simmer until the mixture achieves a temperature of 112–114C, checking with a digital or sugar thermometer. The higher the temperature the firmer the fudge will be. So, for a soft fudge, remove the saucepan from the heat at 112–113C. Take off the heat and allow the fudge to settle for a moment until it has stopped bubbling. Add the chocolate in pieces and mix well. As the fudge cools, it will thicken and crystallize so keep beating with a wooden spoon until it forms a thick paste. Split the fudge in half and crumble the mince pies into one of the halves of fudge and mix well. Line the brownie baking tin with baking paper again and tip the plain chocolate fudge into the tin. Smooth the surface. Lay the brownie onto the fudge and press firmly so it sticks to the fudge. Now spread the mince pie fudge onto the brownie layer and smooth the surface with the back of a metal spoon. Leave the layers to cool for 4 hours. Divide into 18 fingers, trimming off any rough edges. Line a baking tray with baking paper and lay the fingers on the tray. For the decoration, break 200g dark chocolate into pieces and melt in a metal or glass bowl set over a saucepan of gently simmering water (do not let the water boil). Once the chocolate is fully melted, chop the remaining chocolate into very small pieces. Take the bowl of melted chocolate off the pan and mix in the chopped chocolate until it is fully melted and smooth. Dip one end of each fudge finger into the chocolate, in a diagonal direction, to coat half of the fudge finger and shake off any excess. Place each finger back on the baking tray and, once all the fingers are dipped, place in the fridge for 15–20 minutes until set. Brush a small amount of gold or silver lustre powder onto the chocolate. Store in a cool place away from direct heat and enjoy within 1 month. To make the brownie layer, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter, sugars and honey together in a small saucepan until bubbling. Take off the heat and add the melted chocolate, mixing well until combined. Add the vanilla and sea salt. Add the eggs and whisk until smooth and glossy. Add the flour and mix well. Line a 20cm/8in square baking tin with baking paper. Pour the mixture into the tin and leave to cool. Scatter the surface of the batter with chopped dark chocolate chunks and swirl them into the brownie using a teaspoon. Bake for 20 minutes, turning the tin halfway through cooking. Leave to cool fully in the tin then refrigerate overnight. Lift the brownie out of the tin and cut off the edges. Set aside until the fudge is ready. To make the brownie layer, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter, sugars and honey together in a small saucepan until bubbling. Take off the heat and add the melted chocolate, mixing well until combined. Add the vanilla and sea salt. Add the eggs and whisk until smooth and glossy. Add the flour and mix well. Line a 20cm/8in square baking tin with baking paper. Pour the mixture into the tin and leave to cool. Scatter the surface of the batter with chopped dark chocolate chunks and swirl them into the brownie using a teaspoon. Bake for 20 minutes, turning the tin halfway through cooking. Leave to cool fully in the tin then refrigerate overnight. Lift the brownie out of the tin and cut off the edges. Set aside until the fudge is ready. To make the fudge, melt the butter, sugar, milk and condensed milk gently in a large heavy-bottomed saucepan. Turn up the heat slightly and allow it to simmer, stirring all the time to prevent burning. Simmer until the mixture achieves a temperature of 112–114C, checking with a digital or sugar thermometer. The higher the temperature the firmer the fudge will be. So, for a soft fudge, remove the saucepan from the heat at 112–113C. Take off the heat and allow the fudge to settle for a moment until it has stopped bubbling. Add the chocolate in pieces and mix well. As the fudge cools, it will thicken and crystallize so keep beating with a wooden spoon until it forms a thick paste. Split the fudge in half and crumble the mince pies into one of the halves of fudge and mix well. To make the fudge, melt the butter, sugar, milk and condensed milk gently in a large heavy-bottomed saucepan. Turn up the heat slightly and allow it to simmer, stirring all the time to prevent burning. Simmer until the mixture achieves a temperature of 112–114C, checking with a digital or sugar thermometer. The higher the temperature the firmer the fudge will be. So, for a soft fudge, remove the saucepan from the heat at 112–113C. Take off the heat and allow the fudge to settle for a moment until it has stopped bubbling. Add the chocolate in pieces and mix well. As the fudge cools, it will thicken and crystallize so keep beating with a wooden spoon until it forms a thick paste. Split the fudge in half and crumble the mince pies into one of the halves of fudge and mix well. Line the brownie baking tin with baking paper again and tip the plain chocolate fudge into the tin. Smooth the surface. Lay the brownie onto the fudge and press firmly so it sticks to the fudge. Now spread the mince pie fudge onto the brownie layer and smooth the surface with the back of a metal spoon. Leave the layers to cool for 4 hours. Divide into 18 fingers, trimming off any rough edges. Line a baking tray with baking paper and lay the fingers on the tray. Line the brownie baking tin with baking paper again and tip the plain chocolate fudge into the tin. Smooth the surface. Lay the brownie onto the fudge and press firmly so it sticks to the fudge. Now spread the mince pie fudge onto the brownie layer and smooth the surface with the back of a metal spoon. Leave the layers to cool for 4 hours. Divide into 18 fingers, trimming off any rough edges. Line a baking tray with baking paper and lay the fingers on the tray. For the decoration, break 200g dark chocolate into pieces and melt in a metal or glass bowl set over a saucepan of gently simmering water (do not let the water boil). Once the chocolate is fully melted, chop the remaining chocolate into very small pieces. Take the bowl of melted chocolate off the pan and mix in the chopped chocolate until it is fully melted and smooth. Dip one end of each fudge finger into the chocolate, in a diagonal direction, to coat half of the fudge finger and shake off any excess. Place each finger back on the baking tray and, once all the fingers are dipped, place in the fridge for 15–20 minutes until set. Brush a small amount of gold or silver lustre powder onto the chocolate. Store in a cool place away from direct heat and enjoy within 1 month. For the decoration, break 200g dark chocolate into pieces and melt in a metal or glass bowl set over a saucepan of gently simmering water (do not let the water boil). Once the chocolate is fully melted, chop the remaining chocolate into very small pieces. Take the bowl of melted chocolate off the pan and mix in the chopped chocolate until it is fully melted and smooth. Dip one end of each fudge finger into the chocolate, in a diagonal direction, to coat half of the fudge finger and shake off any excess. Place each finger back on the baking tray and, once all the fingers are dipped, place in the fridge for 15–20 minutes until set. Brush a small amount of gold or silver lustre powder onto the chocolate. Store in a cool place away from direct heat and enjoy within 1 month. Recipe tips Pack into cellophane bags or festive boxes or tins for perfect Christmas gifts."
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} | 93d4d5229b1ca34c84fe40887b89e6fc3eac725c955ba2d1f97859c0e9c33ab5 | Punjabi fried chicken and waffles recipe
To make the fried chicken, put the chicken in a large bowl or shallow dish and pour over the yoghurt, buttermilk, ginger, green chillies and harissa. Toss the chicken in the buttermilk mixture, cover with cling film and marinate overnight in the fridge.When ready to cook, put the plain flour in a large shallow dish. Add the salt, chilli powders, black pepper, garlic powder, onion powder, ground cumin and ground coriander and mix thoroughly. Preheat the oven to 180C/160C Fan/Gas 4.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Take a piece of chicken with some tongs and shake lightly to remove any excess buttermilk. Drop into the flour mixture. Turn until well coated, then remove with the tongs and put on a plate. Repeat with the rest of the chicken. When the oil has reached the right temperature, very carefully lower the chicken pieces into the oil. Cook in batches of 3 or 4 pieces at a time and cook for 2–3 minutes on each side, or until brown and crisp. Allow the oil to return to the right temperature between batches to help ensure the chicken is light and crisp. Drain on kitchen paper.Carefully transfer the chicken to a baking tray and bake in the oven for 15–20 minutes or until cooked through. To make the waffles, place the onion and coriander in a bowl. Add the chilli powder, cumin, coriander and salt to the bowl and mix well. Mix in the gram flour and oil and then add just enough water to form a batter that is pourable but still thick. Add the fruit salt and mix well. Heat a waffle maker and spray with oil. Pour in the batter and cook the waffles for about 10 minutes, or until cooked through, depending on the waffle maker. To make the glaze, put all of the ingredients in a medium saucepan, bring to the boil and simmer for 15 minutes. Strain and keep warm. To serve, pile the fried chicken on top of the waffles and drizzle over the tamarind glaze. Dust with the chaat masala and coriander and serve. To make the fried chicken, put the chicken in a large bowl or shallow dish and pour over the yoghurt, buttermilk, ginger, green chillies and harissa. Toss the chicken in the buttermilk mixture, cover with cling film and marinate overnight in the fridge. To make the fried chicken, put the chicken in a large bowl or shallow dish and pour over the yoghurt, buttermilk, ginger, green chillies and harissa. Toss the chicken in the buttermilk mixture, cover with cling film and marinate overnight in the fridge. When ready to cook, put the plain flour in a large shallow dish. Add the salt, chilli powders, black pepper, garlic powder, onion powder, ground cumin and ground coriander and mix thoroughly. Preheat the oven to 180C/160C Fan/Gas 4. When ready to cook, put the plain flour in a large shallow dish. Add the salt, chilli powders, black pepper, garlic powder, onion powder, ground cumin and ground coriander and mix thoroughly. Preheat the oven to 180C/160C Fan/Gas 4. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Take a piece of chicken with some tongs and shake lightly to remove any excess buttermilk. Drop into the flour mixture. Turn until well coated, then remove with the tongs and put on a plate. Repeat with the rest of the chicken. Take a piece of chicken with some tongs and shake lightly to remove any excess buttermilk. Drop into the flour mixture. Turn until well coated, then remove with the tongs and put on a plate. Repeat with the rest of the chicken. When the oil has reached the right temperature, very carefully lower the chicken pieces into the oil. Cook in batches of 3 or 4 pieces at a time and cook for 2–3 minutes on each side, or until brown and crisp. Allow the oil to return to the right temperature between batches to help ensure the chicken is light and crisp. Drain on kitchen paper. When the oil has reached the right temperature, very carefully lower the chicken pieces into the oil. Cook in batches of 3 or 4 pieces at a time and cook for 2–3 minutes on each side, or until brown and crisp. Allow the oil to return to the right temperature between batches to help ensure the chicken is light and crisp. Drain on kitchen paper. Carefully transfer the chicken to a baking tray and bake in the oven for 15–20 minutes or until cooked through. Carefully transfer the chicken to a baking tray and bake in the oven for 15–20 minutes or until cooked through. To make the waffles, place the onion and coriander in a bowl. Add the chilli powder, cumin, coriander and salt to the bowl and mix well. Mix in the gram flour and oil and then add just enough water to form a batter that is pourable but still thick. Add the fruit salt and mix well. To make the waffles, place the onion and coriander in a bowl. Add the chilli powder, cumin, coriander and salt to the bowl and mix well. Mix in the gram flour and oil and then add just enough water to form a batter that is pourable but still thick. Add the fruit salt and mix well. Heat a waffle maker and spray with oil. Pour in the batter and cook the waffles for about 10 minutes, or until cooked through, depending on the waffle maker. Heat a waffle maker and spray with oil. Pour in the batter and cook the waffles for about 10 minutes, or until cooked through, depending on the waffle maker. To make the glaze, put all of the ingredients in a medium saucepan, bring to the boil and simmer for 15 minutes. Strain and keep warm. To make the glaze, put all of the ingredients in a medium saucepan, bring to the boil and simmer for 15 minutes. Strain and keep warm. To serve, pile the fried chicken on top of the waffles and drizzle over the tamarind glaze. Dust with the chaat masala and coriander and serve. To serve, pile the fried chicken on top of the waffles and drizzle over the tamarind glaze. Dust with the chaat masala and coriander and serve. | {
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"title": "Punjabi fried chicken and waffles recipe",
"content": "To make the fried chicken, put the chicken in a large bowl or shallow dish and pour over the yoghurt, buttermilk, ginger, green chillies and harissa. Toss the chicken in the buttermilk mixture, cover with cling film and marinate overnight in the fridge.When ready to cook, put the plain flour in a large shallow dish. Add the salt, chilli powders, black pepper, garlic powder, onion powder, ground cumin and ground coriander and mix thoroughly. Preheat the oven to 180C/160C Fan/Gas 4.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Take a piece of chicken with some tongs and shake lightly to remove any excess buttermilk. Drop into the flour mixture. Turn until well coated, then remove with the tongs and put on a plate. Repeat with the rest of the chicken. When the oil has reached the right temperature, very carefully lower the chicken pieces into the oil. Cook in batches of 3 or 4 pieces at a time and cook for 2–3 minutes on each side, or until brown and crisp. Allow the oil to return to the right temperature between batches to help ensure the chicken is light and crisp. Drain on kitchen paper.Carefully transfer the chicken to a baking tray and bake in the oven for 15–20 minutes or until cooked through. To make the waffles, place the onion and coriander in a bowl. Add the chilli powder, cumin, coriander and salt to the bowl and mix well. Mix in the gram flour and oil and then add just enough water to form a batter that is pourable but still thick. Add the fruit salt and mix well. Heat a waffle maker and spray with oil. Pour in the batter and cook the waffles for about 10 minutes, or until cooked through, depending on the waffle maker. To make the glaze, put all of the ingredients in a medium saucepan, bring to the boil and simmer for 15 minutes. Strain and keep warm. To serve, pile the fried chicken on top of the waffles and drizzle over the tamarind glaze. Dust with the chaat masala and coriander and serve. To make the fried chicken, put the chicken in a large bowl or shallow dish and pour over the yoghurt, buttermilk, ginger, green chillies and harissa. Toss the chicken in the buttermilk mixture, cover with cling film and marinate overnight in the fridge. To make the fried chicken, put the chicken in a large bowl or shallow dish and pour over the yoghurt, buttermilk, ginger, green chillies and harissa. Toss the chicken in the buttermilk mixture, cover with cling film and marinate overnight in the fridge. When ready to cook, put the plain flour in a large shallow dish. Add the salt, chilli powders, black pepper, garlic powder, onion powder, ground cumin and ground coriander and mix thoroughly. Preheat the oven to 180C/160C Fan/Gas 4. When ready to cook, put the plain flour in a large shallow dish. Add the salt, chilli powders, black pepper, garlic powder, onion powder, ground cumin and ground coriander and mix thoroughly. Preheat the oven to 180C/160C Fan/Gas 4. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Take a piece of chicken with some tongs and shake lightly to remove any excess buttermilk. Drop into the flour mixture. Turn until well coated, then remove with the tongs and put on a plate. Repeat with the rest of the chicken. Take a piece of chicken with some tongs and shake lightly to remove any excess buttermilk. Drop into the flour mixture. Turn until well coated, then remove with the tongs and put on a plate. Repeat with the rest of the chicken. When the oil has reached the right temperature, very carefully lower the chicken pieces into the oil. Cook in batches of 3 or 4 pieces at a time and cook for 2–3 minutes on each side, or until brown and crisp. Allow the oil to return to the right temperature between batches to help ensure the chicken is light and crisp. Drain on kitchen paper. When the oil has reached the right temperature, very carefully lower the chicken pieces into the oil. Cook in batches of 3 or 4 pieces at a time and cook for 2–3 minutes on each side, or until brown and crisp. Allow the oil to return to the right temperature between batches to help ensure the chicken is light and crisp. Drain on kitchen paper. Carefully transfer the chicken to a baking tray and bake in the oven for 15–20 minutes or until cooked through. Carefully transfer the chicken to a baking tray and bake in the oven for 15–20 minutes or until cooked through. To make the waffles, place the onion and coriander in a bowl. Add the chilli powder, cumin, coriander and salt to the bowl and mix well. Mix in the gram flour and oil and then add just enough water to form a batter that is pourable but still thick. Add the fruit salt and mix well. To make the waffles, place the onion and coriander in a bowl. Add the chilli powder, cumin, coriander and salt to the bowl and mix well. Mix in the gram flour and oil and then add just enough water to form a batter that is pourable but still thick. Add the fruit salt and mix well. Heat a waffle maker and spray with oil. Pour in the batter and cook the waffles for about 10 minutes, or until cooked through, depending on the waffle maker. Heat a waffle maker and spray with oil. Pour in the batter and cook the waffles for about 10 minutes, or until cooked through, depending on the waffle maker. To make the glaze, put all of the ingredients in a medium saucepan, bring to the boil and simmer for 15 minutes. Strain and keep warm. To make the glaze, put all of the ingredients in a medium saucepan, bring to the boil and simmer for 15 minutes. Strain and keep warm. To serve, pile the fried chicken on top of the waffles and drizzle over the tamarind glaze. Dust with the chaat masala and coriander and serve. To serve, pile the fried chicken on top of the waffles and drizzle over the tamarind glaze. Dust with the chaat masala and coriander and serve."
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} | 3d23a23514a0a0e0d88b579f34b1de62ba53ac29b0f46a81b59b55d91d731040 | Christmas pudding rum recipe
An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_pudding_rum_76577_16x9.jpg Infused with cinnamon, cloves and orange, this spiced rum tastes like Christmas pudding in a glass – what's not to love? Equipment and preparation: You will need a 1 litre/1¾ pints glass jar (such as a Kilner jar) or bottle. 700ml/1¼ pint dark rum50g/1¾oz light brown muscovado sugar1 vanilla pod, split lengthways with a knife1 star anise2 cinnamon sticks3 whole clovespeel of 1 orange, cut into thin strips 700ml/1¼ pint dark rum 50g/1¾oz light brown muscovado sugar 1 vanilla pod, split lengthways with a knife 1 star anise 2 cinnamon sticks 3 whole cloves peel of 1 orange, cut into thin strips Method Put 100ml/3½fl oz of the rum into a small saucepan over a low heat and add the sugar, vanilla pod, star anise, cinnamon, cloves and orange to the pan. Heat gently, stirring slowly, until the sugar dissolves. Don’t allow it to boil or you will lose the alcohol. Pour everything into a clean jar and add the rest of the rum. Give it a good shake, then shake again every day for at least a week, or a little longer if possible.Decant into a clean bottle or several smaller ones if giving as presents. To serve, pour over Christmas pudding, sip neat or make a spiced rum and ginger beer with lots of ice and a half slice of orange to garnish. Put 100ml/3½fl oz of the rum into a small saucepan over a low heat and add the sugar, vanilla pod, star anise, cinnamon, cloves and orange to the pan. Heat gently, stirring slowly, until the sugar dissolves. Don’t allow it to boil or you will lose the alcohol. Put 100ml/3½fl oz of the rum into a small saucepan over a low heat and add the sugar, vanilla pod, star anise, cinnamon, cloves and orange to the pan. Heat gently, stirring slowly, until the sugar dissolves. Don’t allow it to boil or you will lose the alcohol. Pour everything into a clean jar and add the rest of the rum. Give it a good shake, then shake again every day for at least a week, or a little longer if possible. Pour everything into a clean jar and add the rest of the rum. Give it a good shake, then shake again every day for at least a week, or a little longer if possible. Decant into a clean bottle or several smaller ones if giving as presents. To serve, pour over Christmas pudding, sip neat or make a spiced rum and ginger beer with lots of ice and a half slice of orange to garnish. Decant into a clean bottle or several smaller ones if giving as presents. To serve, pour over Christmas pudding, sip neat or make a spiced rum and ginger beer with lots of ice and a half slice of orange to garnish. | {
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"title": "Christmas pudding rum recipe",
"content": "An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_pudding_rum_76577_16x9.jpg Infused with cinnamon, cloves and orange, this spiced rum tastes like Christmas pudding in a glass – what's not to love? Equipment and preparation: You will need a 1 litre/1¾ pints glass jar (such as a Kilner jar) or bottle. 700ml/1¼ pint dark rum50g/1¾oz light brown muscovado sugar1 vanilla pod, split lengthways with a knife1 star anise2 cinnamon sticks3 whole clovespeel of 1 orange, cut into thin strips 700ml/1¼ pint dark rum 50g/1¾oz light brown muscovado sugar 1 vanilla pod, split lengthways with a knife 1 star anise 2 cinnamon sticks 3 whole cloves peel of 1 orange, cut into thin strips Method Put 100ml/3½fl oz of the rum into a small saucepan over a low heat and add the sugar, vanilla pod, star anise, cinnamon, cloves and orange to the pan. Heat gently, stirring slowly, until the sugar dissolves. Don’t allow it to boil or you will lose the alcohol. Pour everything into a clean jar and add the rest of the rum. Give it a good shake, then shake again every day for at least a week, or a little longer if possible.Decant into a clean bottle or several smaller ones if giving as presents. To serve, pour over Christmas pudding, sip neat or make a spiced rum and ginger beer with lots of ice and a half slice of orange to garnish. Put 100ml/3½fl oz of the rum into a small saucepan over a low heat and add the sugar, vanilla pod, star anise, cinnamon, cloves and orange to the pan. Heat gently, stirring slowly, until the sugar dissolves. Don’t allow it to boil or you will lose the alcohol. Put 100ml/3½fl oz of the rum into a small saucepan over a low heat and add the sugar, vanilla pod, star anise, cinnamon, cloves and orange to the pan. Heat gently, stirring slowly, until the sugar dissolves. Don’t allow it to boil or you will lose the alcohol. Pour everything into a clean jar and add the rest of the rum. Give it a good shake, then shake again every day for at least a week, or a little longer if possible. Pour everything into a clean jar and add the rest of the rum. Give it a good shake, then shake again every day for at least a week, or a little longer if possible. Decant into a clean bottle or several smaller ones if giving as presents. To serve, pour over Christmas pudding, sip neat or make a spiced rum and ginger beer with lots of ice and a half slice of orange to garnish. Decant into a clean bottle or several smaller ones if giving as presents. To serve, pour over Christmas pudding, sip neat or make a spiced rum and ginger beer with lots of ice and a half slice of orange to garnish."
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} | 704f55dded87f45198021850bc75478843db2cb763e3fcdd1ed3198f18d48f30 | Steamed Christmas pudding recipe
An average of 4.9 out of 5 stars from 7 ratings This traditional Christmas pudding is served with a freshly made rum cream for a truly decadent treat. 100g/3½oz raisins100g/3½oz sultanas100g/3½oz currants100g/3½oz soft, ready-to-eat prunes, diced50g/1¾oz dried dates, diced50g/1¾oz mixed peel75ml/2½fl oz dark rum1 large orange, juice and zest1 Bramley apple, cored and grated120g/4½oz light brown muscovado sugar75g/2¾oz unsalted butter, softened, plus extra for greasing2 large free-range eggs100g/3½oz self-raising flour1 tsp mixed spice1 tsp ground cinnamon½ tsp ground nutmeg100g/3½oz fresh breadcrumbs50g/1¾oz ground almonds 100g/3½oz raisins 100g/3½oz sultanas 100g/3½oz currants 100g/3½oz soft, ready-to-eat prunes, diced 50g/1¾oz dried dates, diced 50g/1¾oz mixed peel 75ml/2½fl oz dark rum 1 large orange, juice and zest 1 Bramley apple, cored and grated 120g/4½oz light brown muscovado sugar 75g/2¾oz unsalted butter, softened, plus extra for greasing 2 large free-range eggs 100g/3½oz self-raising flour 1 tsp mixed spice 1 tsp ground cinnamon ½ tsp ground nutmeg 100g/3½oz fresh breadcrumbs 50g/1¾oz ground almonds 500ml/18fl oz double cream50ml/2fl oz dark rum50g/1¾oz light brown sugar½ tsp vanilla bean pastepinch salt 500ml/18fl oz double cream 50ml/2fl oz dark rum 50g/1¾oz light brown sugar ½ tsp vanilla bean paste pinch salt Method Mix together all of the dried fruit, mixed peel, rum, orange juice and zest in a large bowl. Ideally, do this the day before you want to steam the pudding – just cover the bowl and leave the fruit to absorb the liquid. On the day that you want to steam the pudding, add the apple, sugar, butter, eggs, flour, spices, breadcrumbs and almonds and mix together until a batter-like consistency is formed.Lightly grease a 1.2 litre/2 pint pudding basin and line the base with a round of baking paper. Scrape in the pudding mixture and level the surface. Place a layer of baking paper and a layer of kitchen foil on top of the pudding, both pleated to allow for expansion, and tie string around the basin to secure the layers in place. To steam, place a small plate upside down in a large saucepan. Place the pudding on top of the plate and add enough hot water to come halfway up the sides of the basin. Cover with a lid and simmer for 4 hours, topping up the water as needed using boiling water. Carefully remove the pudding from the pan and leave to cool completely before replacing the foil and baking paper with fresh layers. Store in a dark cool place until Christmas, steaming as before for about 2 hours until piping hot.To make the rum cream, mix together the cream, rum, sugar, vanilla bean paste and salt in a bowl and whisk until the cream holds soft peaks. Serve with the pudding. Mix together all of the dried fruit, mixed peel, rum, orange juice and zest in a large bowl. Ideally, do this the day before you want to steam the pudding – just cover the bowl and leave the fruit to absorb the liquid. On the day that you want to steam the pudding, add the apple, sugar, butter, eggs, flour, spices, breadcrumbs and almonds and mix together until a batter-like consistency is formed. Mix together all of the dried fruit, mixed peel, rum, orange juice and zest in a large bowl. Ideally, do this the day before you want to steam the pudding – just cover the bowl and leave the fruit to absorb the liquid. On the day that you want to steam the pudding, add the apple, sugar, butter, eggs, flour, spices, breadcrumbs and almonds and mix together until a batter-like consistency is formed. Lightly grease a 1.2 litre/2 pint pudding basin and line the base with a round of baking paper. Scrape in the pudding mixture and level the surface. Place a layer of baking paper and a layer of kitchen foil on top of the pudding, both pleated to allow for expansion, and tie string around the basin to secure the layers in place. Lightly grease a 1.2 litre/2 pint pudding basin and line the base with a round of baking paper. Scrape in the pudding mixture and level the surface. Place a layer of baking paper and a layer of kitchen foil on top of the pudding, both pleated to allow for expansion, and tie string around the basin to secure the layers in place. To steam, place a small plate upside down in a large saucepan. Place the pudding on top of the plate and add enough hot water to come halfway up the sides of the basin. Cover with a lid and simmer for 4 hours, topping up the water as needed using boiling water. Carefully remove the pudding from the pan and leave to cool completely before replacing the foil and baking paper with fresh layers. Store in a dark cool place until Christmas, steaming as before for about 2 hours until piping hot. To steam, place a small plate upside down in a large saucepan. Place the pudding on top of the plate and add enough hot water to come halfway up the sides of the basin. Cover with a lid and simmer for 4 hours, topping up the water as needed using boiling water. Carefully remove the pudding from the pan and leave to cool completely before replacing the foil and baking paper with fresh layers. Store in a dark cool place until Christmas, steaming as before for about 2 hours until piping hot. To make the rum cream, mix together the cream, rum, sugar, vanilla bean paste and salt in a bowl and whisk until the cream holds soft peaks. Serve with the pudding. To make the rum cream, mix together the cream, rum, sugar, vanilla bean paste and salt in a bowl and whisk until the cream holds soft peaks. Serve with the pudding. | {
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"delivery_version": "v1.0",
"title": "Steamed Christmas pudding recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings This traditional Christmas pudding is served with a freshly made rum cream for a truly decadent treat. 100g/3½oz raisins100g/3½oz sultanas100g/3½oz currants100g/3½oz soft, ready-to-eat prunes, diced50g/1¾oz dried dates, diced50g/1¾oz mixed peel75ml/2½fl oz dark rum1 large orange, juice and zest1 Bramley apple, cored and grated120g/4½oz light brown muscovado sugar75g/2¾oz unsalted butter, softened, plus extra for greasing2 large free-range eggs100g/3½oz self-raising flour1 tsp mixed spice1 tsp ground cinnamon½ tsp ground nutmeg100g/3½oz fresh breadcrumbs50g/1¾oz ground almonds 100g/3½oz raisins 100g/3½oz sultanas 100g/3½oz currants 100g/3½oz soft, ready-to-eat prunes, diced 50g/1¾oz dried dates, diced 50g/1¾oz mixed peel 75ml/2½fl oz dark rum 1 large orange, juice and zest 1 Bramley apple, cored and grated 120g/4½oz light brown muscovado sugar 75g/2¾oz unsalted butter, softened, plus extra for greasing 2 large free-range eggs 100g/3½oz self-raising flour 1 tsp mixed spice 1 tsp ground cinnamon ½ tsp ground nutmeg 100g/3½oz fresh breadcrumbs 50g/1¾oz ground almonds 500ml/18fl oz double cream50ml/2fl oz dark rum50g/1¾oz light brown sugar½ tsp vanilla bean pastepinch salt 500ml/18fl oz double cream 50ml/2fl oz dark rum 50g/1¾oz light brown sugar ½ tsp vanilla bean paste pinch salt Method Mix together all of the dried fruit, mixed peel, rum, orange juice and zest in a large bowl. Ideally, do this the day before you want to steam the pudding – just cover the bowl and leave the fruit to absorb the liquid. On the day that you want to steam the pudding, add the apple, sugar, butter, eggs, flour, spices, breadcrumbs and almonds and mix together until a batter-like consistency is formed.Lightly grease a 1.2 litre/2 pint pudding basin and line the base with a round of baking paper. Scrape in the pudding mixture and level the surface. Place a layer of baking paper and a layer of kitchen foil on top of the pudding, both pleated to allow for expansion, and tie string around the basin to secure the layers in place. To steam, place a small plate upside down in a large saucepan. Place the pudding on top of the plate and add enough hot water to come halfway up the sides of the basin. Cover with a lid and simmer for 4 hours, topping up the water as needed using boiling water. Carefully remove the pudding from the pan and leave to cool completely before replacing the foil and baking paper with fresh layers. Store in a dark cool place until Christmas, steaming as before for about 2 hours until piping hot.To make the rum cream, mix together the cream, rum, sugar, vanilla bean paste and salt in a bowl and whisk until the cream holds soft peaks. Serve with the pudding. Mix together all of the dried fruit, mixed peel, rum, orange juice and zest in a large bowl. Ideally, do this the day before you want to steam the pudding – just cover the bowl and leave the fruit to absorb the liquid. On the day that you want to steam the pudding, add the apple, sugar, butter, eggs, flour, spices, breadcrumbs and almonds and mix together until a batter-like consistency is formed. Mix together all of the dried fruit, mixed peel, rum, orange juice and zest in a large bowl. Ideally, do this the day before you want to steam the pudding – just cover the bowl and leave the fruit to absorb the liquid. On the day that you want to steam the pudding, add the apple, sugar, butter, eggs, flour, spices, breadcrumbs and almonds and mix together until a batter-like consistency is formed. Lightly grease a 1.2 litre/2 pint pudding basin and line the base with a round of baking paper. Scrape in the pudding mixture and level the surface. Place a layer of baking paper and a layer of kitchen foil on top of the pudding, both pleated to allow for expansion, and tie string around the basin to secure the layers in place. Lightly grease a 1.2 litre/2 pint pudding basin and line the base with a round of baking paper. Scrape in the pudding mixture and level the surface. Place a layer of baking paper and a layer of kitchen foil on top of the pudding, both pleated to allow for expansion, and tie string around the basin to secure the layers in place. To steam, place a small plate upside down in a large saucepan. Place the pudding on top of the plate and add enough hot water to come halfway up the sides of the basin. Cover with a lid and simmer for 4 hours, topping up the water as needed using boiling water. Carefully remove the pudding from the pan and leave to cool completely before replacing the foil and baking paper with fresh layers. Store in a dark cool place until Christmas, steaming as before for about 2 hours until piping hot. To steam, place a small plate upside down in a large saucepan. Place the pudding on top of the plate and add enough hot water to come halfway up the sides of the basin. Cover with a lid and simmer for 4 hours, topping up the water as needed using boiling water. Carefully remove the pudding from the pan and leave to cool completely before replacing the foil and baking paper with fresh layers. Store in a dark cool place until Christmas, steaming as before for about 2 hours until piping hot. To make the rum cream, mix together the cream, rum, sugar, vanilla bean paste and salt in a bowl and whisk until the cream holds soft peaks. Serve with the pudding. To make the rum cream, mix together the cream, rum, sugar, vanilla bean paste and salt in a bowl and whisk until the cream holds soft peaks. Serve with the pudding."
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} | 14aa4bf77e6caccd9c2ed7cc68d7b7ea0935ecfee61c76ff90e20cbbccec78dc | Is it time we fell out of love with large eggs?
Many of us don’t think twice about buying large or very large eggs. They’re popular among cooks, with lots of recipes calling for them. Industry experts agree greater popularity of boxes of mixed-weight eggs would be good for farmers because it would prevent smaller eggs being devalued. But some campaigners argue it would benefit chickens too. What are the issues and should you worry? https://ichef.bbci.co.uk/images/ic/480xn/p09kywmh.jpg Chickens naturally lay eggs in a variety of sizes, often producing small eggs when they’re young and increasing in size as they age. Eggs are graded by weight into four categories – small, medium, large and very large – with large and very large being the most popular in the UK. “When it comes to eggs, size matters”, argues Jane Howorth, founder of the British Hen Welfare Trust (BHWT), which is behind a campaign to raise awareness of welfare issues it believes are associated with large and very large eggs in the UK. It is campaigning with the British Free Range Egg Producers Association (BFREPA), whose CEO Robert Gooch says almost half the eggs their members’ free-range hens lay are large or very large. Poultry veterinarian Ian Jones explains that in a commercial environment many hens are encouraged to lay larger eggs through selective breeding, their feed, and the number of hours of light they get. The large eggs some lay can cause stress and lead to health problems and even death, he continues. Jones says he regularly sees chickens that have consistently laid medium eggs over their lifetime look better and healthier than those laying “just two or three grams more – it’s almost obvious, they’ve worked less hard, and produced something that’s easier for their bodies.” No conclusive research has been conducted into the connection between large eggs and health in chickens, so it is difficult to draw conclusions. Jones says all chicken farmers are aware of the issue. “I can consistently relate to having more health and welfare issues in hens with a larger egg size”, he explains. He’s embarking on research about the relationship between hen mortality and egg size. But Andrew Joret, chairman of the British Egg Industry Council (BEIC), which represents the interests of the UK’s egg industry, says “we do not believe that egg size has an impact on the health and welfare of the vast majority of hens. Today’s breeds of hen have a good body weight and are robust, meaning that they are able to lay eggs of all sizes without any welfare issues.” Nonetheless, Joret agrees mixed-sized boxes are the “most helpful for the farmers, as they can manage the demand and supply more easily”, and notes they are often the best value option in the supermarket. Benefits of smaller eggs for farmers and cooks Some chefs and food writers have decided to eliminate large eggs from their recipes. Food writer and president of the Guild of Food Writers, Orlando Murrin, has taken them out of his new cookbook, explaining “small and medium eggs have numerous all-round advantages”, including to farmers, who don’t have to sell small eggs at a discounted cost if they can sell boxes of mixed eggs. There are benefits for the cook too – yolk-lovers may prefer a smaller egg as the size of the yolk stays the same no matter what the size of the egg. https://ichef.bbci.co.uk/images/ic/480xn/p09kyydn.jpg The smaller the egg, the larger the yolk-to-white ratio. How to weigh eggs for cooking The weight difference between each egg size category is about 10g – a medium egg (in its shell) weighs between 53-63g, a large egg 63-73g. “It will make little difference to the end dish to substitute medium eggs for large ones, but for recipes that require several large eggs (more than four), add an extra medium egg”, advises Joret. Murrin agrees that you often won’t notice the difference, but he advises if you’re making meringues, you weigh your egg whites and add the equivalent amount of sugar. It’s easy to adapt your approach to suit the eggs you have. Weigh them and check the results against the British Egg Information Service’s scale to work out the difference. If you’re baking and have slightly less egg than specified, you can make up the shortfall with milk, oil or even mashed fruit where appropriate. https://ichef.bbci.co.uk/images/ic/480xn/p09kyxmx.jpg | {
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"content": "Many of us don’t think twice about buying large or very large eggs. They’re popular among cooks, with lots of recipes calling for them. Industry experts agree greater popularity of boxes of mixed-weight eggs would be good for farmers because it would prevent smaller eggs being devalued. But some campaigners argue it would benefit chickens too. What are the issues and should you worry? https://ichef.bbci.co.uk/images/ic/480xn/p09kywmh.jpg Chickens naturally lay eggs in a variety of sizes, often producing small eggs when they’re young and increasing in size as they age. Eggs are graded by weight into four categories – small, medium, large and very large – with large and very large being the most popular in the UK. “When it comes to eggs, size matters”, argues Jane Howorth, founder of the British Hen Welfare Trust (BHWT), which is behind a campaign to raise awareness of welfare issues it believes are associated with large and very large eggs in the UK. It is campaigning with the British Free Range Egg Producers Association (BFREPA), whose CEO Robert Gooch says almost half the eggs their members’ free-range hens lay are large or very large. Poultry veterinarian Ian Jones explains that in a commercial environment many hens are encouraged to lay larger eggs through selective breeding, their feed, and the number of hours of light they get. The large eggs some lay can cause stress and lead to health problems and even death, he continues. Jones says he regularly sees chickens that have consistently laid medium eggs over their lifetime look better and healthier than those laying “just two or three grams more – it’s almost obvious, they’ve worked less hard, and produced something that’s easier for their bodies.” No conclusive research has been conducted into the connection between large eggs and health in chickens, so it is difficult to draw conclusions. Jones says all chicken farmers are aware of the issue. “I can consistently relate to having more health and welfare issues in hens with a larger egg size”, he explains. He’s embarking on research about the relationship between hen mortality and egg size. But Andrew Joret, chairman of the British Egg Industry Council (BEIC), which represents the interests of the UK’s egg industry, says “we do not believe that egg size has an impact on the health and welfare of the vast majority of hens. Today’s breeds of hen have a good body weight and are robust, meaning that they are able to lay eggs of all sizes without any welfare issues.” Nonetheless, Joret agrees mixed-sized boxes are the “most helpful for the farmers, as they can manage the demand and supply more easily”, and notes they are often the best value option in the supermarket. Benefits of smaller eggs for farmers and cooks Some chefs and food writers have decided to eliminate large eggs from their recipes. Food writer and president of the Guild of Food Writers, Orlando Murrin, has taken them out of his new cookbook, explaining “small and medium eggs have numerous all-round advantages”, including to farmers, who don’t have to sell small eggs at a discounted cost if they can sell boxes of mixed eggs. There are benefits for the cook too – yolk-lovers may prefer a smaller egg as the size of the yolk stays the same no matter what the size of the egg. https://ichef.bbci.co.uk/images/ic/480xn/p09kyydn.jpg The smaller the egg, the larger the yolk-to-white ratio. How to weigh eggs for cooking The weight difference between each egg size category is about 10g – a medium egg (in its shell) weighs between 53-63g, a large egg 63-73g. “It will make little difference to the end dish to substitute medium eggs for large ones, but for recipes that require several large eggs (more than four), add an extra medium egg”, advises Joret. Murrin agrees that you often won’t notice the difference, but he advises if you’re making meringues, you weigh your egg whites and add the equivalent amount of sugar. It’s easy to adapt your approach to suit the eggs you have. Weigh them and check the results against the British Egg Information Service’s scale to work out the difference. If you’re baking and have slightly less egg than specified, you can make up the shortfall with milk, oil or even mashed fruit where appropriate. https://ichef.bbci.co.uk/images/ic/480xn/p09kyxmx.jpg"
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} | bbbf0f822a3e7a76019ad7cf300e3ddcb1acb6e0954ee369392aa6642923abfb | Confit salmon with pomegranate-pistachio crust recipe
To make the masala salt, toast the whole spices in a dry frying pan until fragrant, stirring frequently so they don’t burn, then crush in a pestle and mortar or spice grinder to blend with the salt to a fine powder. The masala salt can be stored in an airtight jar for up to a year.Dust the salmon with 1 tablespoon of the masala salt and refrigerate for an hour to lightly cure.To make the confit salmon, rinse the salmon well under cold water and dry thoroughly with kitchen paper. Place the salmon in a shallow pan large enough to hold the piece of salmon flat, then pour in the oil – the salmon should be completely submerged. Put the pan over a low–medium heat and use a digital thermometer to gauge when the temperature reaches 60C. Cook for 8 minutes at 60C. Remove from the heat and let the salmon rest in the oil for another 2 minutes, then carefully lift out and drain on kitchen paper. Alternatively, preheat the oven to 150C/130C Fan/Gas 2 and place the salmon in a baking dish that fits it snugly and pour over the olive oil making sure it is submerged and cook for 25–30 minutes, or until the salmon is opaque around the edges. Carefully lift out and drain on kitchen paper. To make the chutney, heat a pan over a medium heat and dry fry the cumin seeds until aromatic. Tip them into a pestle and mortar and coarsely grind. Transfer to a food processor with the mint, coriander, chilli, caster sugar and lime and blend to a paste. Fold the paste into the yoghurt so that it is well incorporated, seasoning with salt and pepper to taste.To make the crust, preheat the oven to 180C/160C Fan/Gas 4. Spread out the pistachios on a baking tray and roast for 8 minutes, giving them a shake every so often to make sure that they are evenly roasted. Remove from the oven, chop the nuts finely, then mix with the remaining ingredients in a small bowl. Season with salt and pepper to taste.To make the spicy garlic shoestring fries, peel the potatoes and cut them into 2mm/1/16 in thick slices using a mandolin. Cut into fine matchsticks. Rinse for 2–3 minutes under cold running water to remove the excess starch, then pat dry on kitchen paper.Heat the oil in a deep-fat fryer or large wok to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Working in batches, fry the potatoes in the oil until crisp, about 5–6 minutes. Using a slotted spoon, transfer the fries to a kitchen paper lined platter.While the fries are frying, heat a tablespoon of oil in a frying pan and fry the garlic until it is golden-brown and then add the pul biber and lemon zest. Fry briefly and then drain on kitchen paper. Place in a large bowl. Season the fries with salt. Transfer the fries to the bowl of fried garlic and toss to coat the fries evenly. To serve, smear the surface of the salmon with some of the chutney and pack the crust on top. Serve with the rest of the chutney and the fries on the side. To make the masala salt, toast the whole spices in a dry frying pan until fragrant, stirring frequently so they don’t burn, then crush in a pestle and mortar or spice grinder to blend with the salt to a fine powder. The masala salt can be stored in an airtight jar for up to a year. To make the masala salt, toast the whole spices in a dry frying pan until fragrant, stirring frequently so they don’t burn, then crush in a pestle and mortar or spice grinder to blend with the salt to a fine powder. The masala salt can be stored in an airtight jar for up to a year. Dust the salmon with 1 tablespoon of the masala salt and refrigerate for an hour to lightly cure. Dust the salmon with 1 tablespoon of the masala salt and refrigerate for an hour to lightly cure. To make the confit salmon, rinse the salmon well under cold water and dry thoroughly with kitchen paper. Place the salmon in a shallow pan large enough to hold the piece of salmon flat, then pour in the oil – the salmon should be completely submerged. Put the pan over a low–medium heat and use a digital thermometer to gauge when the temperature reaches 60C. Cook for 8 minutes at 60C. Remove from the heat and let the salmon rest in the oil for another 2 minutes, then carefully lift out and drain on kitchen paper. Alternatively, preheat the oven to 150C/130C Fan/Gas 2 and place the salmon in a baking dish that fits it snugly and pour over the olive oil making sure it is submerged and cook for 25–30 minutes, or until the salmon is opaque around the edges. Carefully lift out and drain on kitchen paper. To make the confit salmon, rinse the salmon well under cold water and dry thoroughly with kitchen paper. Place the salmon in a shallow pan large enough to hold the piece of salmon flat, then pour in the oil – the salmon should be completely submerged. Put the pan over a low–medium heat and use a digital thermometer to gauge when the temperature reaches 60C. Cook for 8 minutes at 60C. Remove from the heat and let the salmon rest in the oil for another 2 minutes, then carefully lift out and drain on kitchen paper. Alternatively, preheat the oven to 150C/130C Fan/Gas 2 and place the salmon in a baking dish that fits it snugly and pour over the olive oil making sure it is submerged and cook for 25–30 minutes, or until the salmon is opaque around the edges. Carefully lift out and drain on kitchen paper. To make the chutney, heat a pan over a medium heat and dry fry the cumin seeds until aromatic. Tip them into a pestle and mortar and coarsely grind. Transfer to a food processor with the mint, coriander, chilli, caster sugar and lime and blend to a paste. Fold the paste into the yoghurt so that it is well incorporated, seasoning with salt and pepper to taste. To make the chutney, heat a pan over a medium heat and dry fry the cumin seeds until aromatic. Tip them into a pestle and mortar and coarsely grind. Transfer to a food processor with the mint, coriander, chilli, caster sugar and lime and blend to a paste. Fold the paste into the yoghurt so that it is well incorporated, seasoning with salt and pepper to taste. To make the crust, preheat the oven to 180C/160C Fan/Gas 4. Spread out the pistachios on a baking tray and roast for 8 minutes, giving them a shake every so often to make sure that they are evenly roasted. Remove from the oven, chop the nuts finely, then mix with the remaining ingredients in a small bowl. Season with salt and pepper to taste. To make the crust, preheat the oven to 180C/160C Fan/Gas 4. Spread out the pistachios on a baking tray and roast for 8 minutes, giving them a shake every so often to make sure that they are evenly roasted. Remove from the oven, chop the nuts finely, then mix with the remaining ingredients in a small bowl. Season with salt and pepper to taste. To make the spicy garlic shoestring fries, peel the potatoes and cut them into 2mm/1/16 in thick slices using a mandolin. Cut into fine matchsticks. Rinse for 2–3 minutes under cold running water to remove the excess starch, then pat dry on kitchen paper. To make the spicy garlic shoestring fries, peel the potatoes and cut them into 2mm/1/16 in thick slices using a mandolin. Cut into fine matchsticks. Rinse for 2–3 minutes under cold running water to remove the excess starch, then pat dry on kitchen paper. Heat the oil in a deep-fat fryer or large wok to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Working in batches, fry the potatoes in the oil until crisp, about 5–6 minutes. Using a slotted spoon, transfer the fries to a kitchen paper lined platter. Heat the oil in a deep-fat fryer or large wok to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Working in batches, fry the potatoes in the oil until crisp, about 5–6 minutes. Using a slotted spoon, transfer the fries to a kitchen paper lined platter. While the fries are frying, heat a tablespoon of oil in a frying pan and fry the garlic until it is golden-brown and then add the pul biber and lemon zest. Fry briefly and then drain on kitchen paper. Place in a large bowl. While the fries are frying, heat a tablespoon of oil in a frying pan and fry the garlic until it is golden-brown and then add the pul biber and lemon zest. Fry briefly and then drain on kitchen paper. Place in a large bowl. Season the fries with salt. Transfer the fries to the bowl of fried garlic and toss to coat the fries evenly. Season the fries with salt. Transfer the fries to the bowl of fried garlic and toss to coat the fries evenly. To serve, smear the surface of the salmon with some of the chutney and pack the crust on top. Serve with the rest of the chutney and the fries on the side. To serve, smear the surface of the salmon with some of the chutney and pack the crust on top. Serve with the rest of the chutney and the fries on the side. | {
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"title": "Confit salmon with pomegranate-pistachio crust recipe",
"content": "To make the masala salt, toast the whole spices in a dry frying pan until fragrant, stirring frequently so they don’t burn, then crush in a pestle and mortar or spice grinder to blend with the salt to a fine powder. The masala salt can be stored in an airtight jar for up to a year.Dust the salmon with 1 tablespoon of the masala salt and refrigerate for an hour to lightly cure.To make the confit salmon, rinse the salmon well under cold water and dry thoroughly with kitchen paper. Place the salmon in a shallow pan large enough to hold the piece of salmon flat, then pour in the oil – the salmon should be completely submerged. Put the pan over a low–medium heat and use a digital thermometer to gauge when the temperature reaches 60C. Cook for 8 minutes at 60C. Remove from the heat and let the salmon rest in the oil for another 2 minutes, then carefully lift out and drain on kitchen paper. Alternatively, preheat the oven to 150C/130C Fan/Gas 2 and place the salmon in a baking dish that fits it snugly and pour over the olive oil making sure it is submerged and cook for 25–30 minutes, or until the salmon is opaque around the edges. Carefully lift out and drain on kitchen paper. To make the chutney, heat a pan over a medium heat and dry fry the cumin seeds until aromatic. Tip them into a pestle and mortar and coarsely grind. Transfer to a food processor with the mint, coriander, chilli, caster sugar and lime and blend to a paste. Fold the paste into the yoghurt so that it is well incorporated, seasoning with salt and pepper to taste.To make the crust, preheat the oven to 180C/160C Fan/Gas 4. Spread out the pistachios on a baking tray and roast for 8 minutes, giving them a shake every so often to make sure that they are evenly roasted. Remove from the oven, chop the nuts finely, then mix with the remaining ingredients in a small bowl. Season with salt and pepper to taste.To make the spicy garlic shoestring fries, peel the potatoes and cut them into 2mm/1/16 in thick slices using a mandolin. Cut into fine matchsticks. Rinse for 2–3 minutes under cold running water to remove the excess starch, then pat dry on kitchen paper.Heat the oil in a deep-fat fryer or large wok to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Working in batches, fry the potatoes in the oil until crisp, about 5–6 minutes. Using a slotted spoon, transfer the fries to a kitchen paper lined platter.While the fries are frying, heat a tablespoon of oil in a frying pan and fry the garlic until it is golden-brown and then add the pul biber and lemon zest. Fry briefly and then drain on kitchen paper. Place in a large bowl. Season the fries with salt. Transfer the fries to the bowl of fried garlic and toss to coat the fries evenly. To serve, smear the surface of the salmon with some of the chutney and pack the crust on top. Serve with the rest of the chutney and the fries on the side. To make the masala salt, toast the whole spices in a dry frying pan until fragrant, stirring frequently so they don’t burn, then crush in a pestle and mortar or spice grinder to blend with the salt to a fine powder. The masala salt can be stored in an airtight jar for up to a year. To make the masala salt, toast the whole spices in a dry frying pan until fragrant, stirring frequently so they don’t burn, then crush in a pestle and mortar or spice grinder to blend with the salt to a fine powder. The masala salt can be stored in an airtight jar for up to a year. Dust the salmon with 1 tablespoon of the masala salt and refrigerate for an hour to lightly cure. Dust the salmon with 1 tablespoon of the masala salt and refrigerate for an hour to lightly cure. To make the confit salmon, rinse the salmon well under cold water and dry thoroughly with kitchen paper. Place the salmon in a shallow pan large enough to hold the piece of salmon flat, then pour in the oil – the salmon should be completely submerged. Put the pan over a low–medium heat and use a digital thermometer to gauge when the temperature reaches 60C. Cook for 8 minutes at 60C. Remove from the heat and let the salmon rest in the oil for another 2 minutes, then carefully lift out and drain on kitchen paper. Alternatively, preheat the oven to 150C/130C Fan/Gas 2 and place the salmon in a baking dish that fits it snugly and pour over the olive oil making sure it is submerged and cook for 25–30 minutes, or until the salmon is opaque around the edges. Carefully lift out and drain on kitchen paper. To make the confit salmon, rinse the salmon well under cold water and dry thoroughly with kitchen paper. Place the salmon in a shallow pan large enough to hold the piece of salmon flat, then pour in the oil – the salmon should be completely submerged. Put the pan over a low–medium heat and use a digital thermometer to gauge when the temperature reaches 60C. Cook for 8 minutes at 60C. Remove from the heat and let the salmon rest in the oil for another 2 minutes, then carefully lift out and drain on kitchen paper. Alternatively, preheat the oven to 150C/130C Fan/Gas 2 and place the salmon in a baking dish that fits it snugly and pour over the olive oil making sure it is submerged and cook for 25–30 minutes, or until the salmon is opaque around the edges. Carefully lift out and drain on kitchen paper. To make the chutney, heat a pan over a medium heat and dry fry the cumin seeds until aromatic. Tip them into a pestle and mortar and coarsely grind. Transfer to a food processor with the mint, coriander, chilli, caster sugar and lime and blend to a paste. Fold the paste into the yoghurt so that it is well incorporated, seasoning with salt and pepper to taste. To make the chutney, heat a pan over a medium heat and dry fry the cumin seeds until aromatic. Tip them into a pestle and mortar and coarsely grind. Transfer to a food processor with the mint, coriander, chilli, caster sugar and lime and blend to a paste. Fold the paste into the yoghurt so that it is well incorporated, seasoning with salt and pepper to taste. To make the crust, preheat the oven to 180C/160C Fan/Gas 4. Spread out the pistachios on a baking tray and roast for 8 minutes, giving them a shake every so often to make sure that they are evenly roasted. Remove from the oven, chop the nuts finely, then mix with the remaining ingredients in a small bowl. Season with salt and pepper to taste. To make the crust, preheat the oven to 180C/160C Fan/Gas 4. Spread out the pistachios on a baking tray and roast for 8 minutes, giving them a shake every so often to make sure that they are evenly roasted. Remove from the oven, chop the nuts finely, then mix with the remaining ingredients in a small bowl. Season with salt and pepper to taste. To make the spicy garlic shoestring fries, peel the potatoes and cut them into 2mm/1/16 in thick slices using a mandolin. Cut into fine matchsticks. Rinse for 2–3 minutes under cold running water to remove the excess starch, then pat dry on kitchen paper. To make the spicy garlic shoestring fries, peel the potatoes and cut them into 2mm/1/16 in thick slices using a mandolin. Cut into fine matchsticks. Rinse for 2–3 minutes under cold running water to remove the excess starch, then pat dry on kitchen paper. Heat the oil in a deep-fat fryer or large wok to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Working in batches, fry the potatoes in the oil until crisp, about 5–6 minutes. Using a slotted spoon, transfer the fries to a kitchen paper lined platter. Heat the oil in a deep-fat fryer or large wok to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Working in batches, fry the potatoes in the oil until crisp, about 5–6 minutes. Using a slotted spoon, transfer the fries to a kitchen paper lined platter. While the fries are frying, heat a tablespoon of oil in a frying pan and fry the garlic until it is golden-brown and then add the pul biber and lemon zest. Fry briefly and then drain on kitchen paper. Place in a large bowl. While the fries are frying, heat a tablespoon of oil in a frying pan and fry the garlic until it is golden-brown and then add the pul biber and lemon zest. Fry briefly and then drain on kitchen paper. Place in a large bowl. Season the fries with salt. Transfer the fries to the bowl of fried garlic and toss to coat the fries evenly. Season the fries with salt. Transfer the fries to the bowl of fried garlic and toss to coat the fries evenly. To serve, smear the surface of the salmon with some of the chutney and pack the crust on top. Serve with the rest of the chutney and the fries on the side. To serve, smear the surface of the salmon with some of the chutney and pack the crust on top. Serve with the rest of the chutney and the fries on the side."
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} | 9273d1e0c52b14269551742794d027057a83ccb5184b3391d04f48e0c471ab0f | Healthy banana split recipe
An average of 4.5 out of 5 stars from 2 ratings Whip up this healthy half-term snack with the kids. 1 medium-sized ripe banana, peeled and sliced in halve lengthways 100g/3½oz full-fat Greek-style yoghurt2 dried figs, roughly chopped1 Palestinian Medjool date, seeds removed and roughly chopped1 tbsp peanuts1 tbsp pecan nuts1 tbsp toasted pumpkin seeds1 tbsp date molasses/1 tsp honey1 tbsp runny nut butter, such as cashew, peanut or almondfew curls dark chocolate (optional) 1 medium-sized ripe banana, peeled and sliced in halve lengthways 100g/3½oz full-fat Greek-style yoghurt 2 dried figs, roughly chopped 1 Palestinian Medjool date, seeds removed and roughly chopped 1 tbsp peanuts 1 tbsp pecan nuts 1 tbsp toasted pumpkin seeds 1 tbsp date molasses/1 tsp honey 1 tbsp runny nut butter, such as cashew, peanut or almond few curls dark chocolate (optional) Method Place the banana halves on a plate inside facing up.Place the yoghurt in a large scoop in the centre of the banana.Scatter the figs and dates over the yoghurt along with the peanuts, pecans and toasted pumpkin seeds. You can chop the nuts or leave them whole.Drizzle over the molasses and nut butter and finish with the dark chocolate, if you’re using it. Place the banana halves on a plate inside facing up. Place the banana halves on a plate inside facing up. Place the yoghurt in a large scoop in the centre of the banana. Place the yoghurt in a large scoop in the centre of the banana. Scatter the figs and dates over the yoghurt along with the peanuts, pecans and toasted pumpkin seeds. You can chop the nuts or leave them whole. Scatter the figs and dates over the yoghurt along with the peanuts, pecans and toasted pumpkin seeds. You can chop the nuts or leave them whole. Drizzle over the molasses and nut butter and finish with the dark chocolate, if you’re using it. Drizzle over the molasses and nut butter and finish with the dark chocolate, if you’re using it. | {
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"title": "Healthy banana split recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Whip up this healthy half-term snack with the kids. 1 medium-sized ripe banana, peeled and sliced in halve lengthways 100g/3½oz full-fat Greek-style yoghurt2 dried figs, roughly chopped1 Palestinian Medjool date, seeds removed and roughly chopped1 tbsp peanuts1 tbsp pecan nuts1 tbsp toasted pumpkin seeds1 tbsp date molasses/1 tsp honey1 tbsp runny nut butter, such as cashew, peanut or almondfew curls dark chocolate (optional) 1 medium-sized ripe banana, peeled and sliced in halve lengthways 100g/3½oz full-fat Greek-style yoghurt 2 dried figs, roughly chopped 1 Palestinian Medjool date, seeds removed and roughly chopped 1 tbsp peanuts 1 tbsp pecan nuts 1 tbsp toasted pumpkin seeds 1 tbsp date molasses/1 tsp honey 1 tbsp runny nut butter, such as cashew, peanut or almond few curls dark chocolate (optional) Method Place the banana halves on a plate inside facing up.Place the yoghurt in a large scoop in the centre of the banana.Scatter the figs and dates over the yoghurt along with the peanuts, pecans and toasted pumpkin seeds. You can chop the nuts or leave them whole.Drizzle over the molasses and nut butter and finish with the dark chocolate, if you’re using it. Place the banana halves on a plate inside facing up. Place the banana halves on a plate inside facing up. Place the yoghurt in a large scoop in the centre of the banana. Place the yoghurt in a large scoop in the centre of the banana. Scatter the figs and dates over the yoghurt along with the peanuts, pecans and toasted pumpkin seeds. You can chop the nuts or leave them whole. Scatter the figs and dates over the yoghurt along with the peanuts, pecans and toasted pumpkin seeds. You can chop the nuts or leave them whole. Drizzle over the molasses and nut butter and finish with the dark chocolate, if you’re using it. Drizzle over the molasses and nut butter and finish with the dark chocolate, if you’re using it."
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} | a18f663920485da79f2e3a2472117c79d88ab6f63b77c48a282168f719d3ba0e | Chicken and chorizo burgers recipe
An average of 5.0 out of 5 stars from 1 rating This dish has so many wonderful flavour combinations, from the salty chorizo to the sharp onions and creamy slaw. 1 red onion, very thinly sliced2 lemons, juice only1 tbsp sea salt 1 red onion, very thinly sliced 2 lemons, juice only 1 tbsp sea salt ½ head red cabbage, sliced on a mandolin1 large carrot, roughly grated3 spring onions, finely sliced1 tbsp mayonnaise1–2 tbsp lemon juicesea salt and freshly ground black pepper ½ head red cabbage, sliced on a mandolin 1 large carrot, roughly grated 3 spring onions, finely sliced 1 tbsp mayonnaise 1–2 tbsp lemon juice sea salt and freshly ground black pepper 250g/9oz chorizo, roughly chopped500g/1lb 2oz chicken mince1 tsp fennel seeds, toasted1–2 tbsp rapeseed oil250g/9oz halloumi, thickly sliced 250g/9oz chorizo, roughly chopped 500g/1lb 2oz chicken mince 1 tsp fennel seeds, toasted 1–2 tbsp rapeseed oil 250g/9oz halloumi, thickly sliced 1 avocado, peeled, destoned and cut into 8 slices4 Baby Gem lettuce leaves4 wholemeal buns or pitta bread, split and toasted 1 avocado, peeled, destoned and cut into 8 slices 4 Baby Gem lettuce leaves 4 wholemeal buns or pitta bread, split and toasted Method For the onion pickle, put the onion, lemon juice and salt in a bowl and combine gently with your hands. Set aside. For the slaw, combine all of the ingredients in a large bowl and season with salt and pepper. Set aside.For the burgers, blitz the chorizo in a food processor until smooth. Transfer to a mixing bowl and combine with the chicken mince and fennel seeds. Form into four patties that have a diameter of roughly 8cm/3¼in. Heat the oil in large frying pan and fry the burgers for 3–4 minutes on each side, or until cooked through. Transfer to a plate lined with kitchen paper and keep warm. Use the oil in the pan to fry the halloumi slices for 2–3 minutes on each side, or until golden. Place the burgers in the buns with the halloumi, onions, avocado slices and lettuce leaves. Serve with the slaw on the side or stuff inside if you wish. For the onion pickle, put the onion, lemon juice and salt in a bowl and combine gently with your hands. Set aside. For the onion pickle, put the onion, lemon juice and salt in a bowl and combine gently with your hands. Set aside. For the slaw, combine all of the ingredients in a large bowl and season with salt and pepper. Set aside. For the slaw, combine all of the ingredients in a large bowl and season with salt and pepper. Set aside. For the burgers, blitz the chorizo in a food processor until smooth. Transfer to a mixing bowl and combine with the chicken mince and fennel seeds. Form into four patties that have a diameter of roughly 8cm/3¼in. For the burgers, blitz the chorizo in a food processor until smooth. Transfer to a mixing bowl and combine with the chicken mince and fennel seeds. Form into four patties that have a diameter of roughly 8cm/3¼in. Heat the oil in large frying pan and fry the burgers for 3–4 minutes on each side, or until cooked through. Transfer to a plate lined with kitchen paper and keep warm. Use the oil in the pan to fry the halloumi slices for 2–3 minutes on each side, or until golden. Heat the oil in large frying pan and fry the burgers for 3–4 minutes on each side, or until cooked through. Transfer to a plate lined with kitchen paper and keep warm. Use the oil in the pan to fry the halloumi slices for 2–3 minutes on each side, or until golden. Place the burgers in the buns with the halloumi, onions, avocado slices and lettuce leaves. Serve with the slaw on the side or stuff inside if you wish. Place the burgers in the buns with the halloumi, onions, avocado slices and lettuce leaves. Serve with the slaw on the side or stuff inside if you wish. | {
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"title": "Chicken and chorizo burgers recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This dish has so many wonderful flavour combinations, from the salty chorizo to the sharp onions and creamy slaw. 1 red onion, very thinly sliced2 lemons, juice only1 tbsp sea salt 1 red onion, very thinly sliced 2 lemons, juice only 1 tbsp sea salt ½ head red cabbage, sliced on a mandolin1 large carrot, roughly grated3 spring onions, finely sliced1 tbsp mayonnaise1–2 tbsp lemon juicesea salt and freshly ground black pepper ½ head red cabbage, sliced on a mandolin 1 large carrot, roughly grated 3 spring onions, finely sliced 1 tbsp mayonnaise 1–2 tbsp lemon juice sea salt and freshly ground black pepper 250g/9oz chorizo, roughly chopped500g/1lb 2oz chicken mince1 tsp fennel seeds, toasted1–2 tbsp rapeseed oil250g/9oz halloumi, thickly sliced 250g/9oz chorizo, roughly chopped 500g/1lb 2oz chicken mince 1 tsp fennel seeds, toasted 1–2 tbsp rapeseed oil 250g/9oz halloumi, thickly sliced 1 avocado, peeled, destoned and cut into 8 slices4 Baby Gem lettuce leaves4 wholemeal buns or pitta bread, split and toasted 1 avocado, peeled, destoned and cut into 8 slices 4 Baby Gem lettuce leaves 4 wholemeal buns or pitta bread, split and toasted Method For the onion pickle, put the onion, lemon juice and salt in a bowl and combine gently with your hands. Set aside. For the slaw, combine all of the ingredients in a large bowl and season with salt and pepper. Set aside.For the burgers, blitz the chorizo in a food processor until smooth. Transfer to a mixing bowl and combine with the chicken mince and fennel seeds. Form into four patties that have a diameter of roughly 8cm/3¼in. Heat the oil in large frying pan and fry the burgers for 3–4 minutes on each side, or until cooked through. Transfer to a plate lined with kitchen paper and keep warm. Use the oil in the pan to fry the halloumi slices for 2–3 minutes on each side, or until golden. Place the burgers in the buns with the halloumi, onions, avocado slices and lettuce leaves. Serve with the slaw on the side or stuff inside if you wish. For the onion pickle, put the onion, lemon juice and salt in a bowl and combine gently with your hands. Set aside. For the onion pickle, put the onion, lemon juice and salt in a bowl and combine gently with your hands. Set aside. For the slaw, combine all of the ingredients in a large bowl and season with salt and pepper. Set aside. For the slaw, combine all of the ingredients in a large bowl and season with salt and pepper. Set aside. For the burgers, blitz the chorizo in a food processor until smooth. Transfer to a mixing bowl and combine with the chicken mince and fennel seeds. Form into four patties that have a diameter of roughly 8cm/3¼in. For the burgers, blitz the chorizo in a food processor until smooth. Transfer to a mixing bowl and combine with the chicken mince and fennel seeds. Form into four patties that have a diameter of roughly 8cm/3¼in. Heat the oil in large frying pan and fry the burgers for 3–4 minutes on each side, or until cooked through. Transfer to a plate lined with kitchen paper and keep warm. Use the oil in the pan to fry the halloumi slices for 2–3 minutes on each side, or until golden. Heat the oil in large frying pan and fry the burgers for 3–4 minutes on each side, or until cooked through. Transfer to a plate lined with kitchen paper and keep warm. Use the oil in the pan to fry the halloumi slices for 2–3 minutes on each side, or until golden. Place the burgers in the buns with the halloumi, onions, avocado slices and lettuce leaves. Serve with the slaw on the side or stuff inside if you wish. Place the burgers in the buns with the halloumi, onions, avocado slices and lettuce leaves. Serve with the slaw on the side or stuff inside if you wish."
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} | 67c25bd8119a5094cd546a5c9714390ca5f4b358c1afab3246a85abf7aaf9510 | Cherry Bakewell baked oats recipe
An average of 5.0 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_oats_50503_16x9.jpg All the delightful flavours of a Bakewell tart in a warming, filling breakfast – sure to be a new weekday winner! 100g/3½oz rolled oats 1 tsp baking powder 50g/1¾oz ground almonds 1 medium banana, roughly chopped1 tsp almond extract 2 large free-range eggs 1 tbsp maple syrup 125g/4½oz frozen cherries 50g/1¾oz cherry or raspberry jam20g/¾oz flaked almonds½ tbsp icing sugar, to serve (optional)pinch salt 100g/3½oz rolled oats 1 tsp baking powder 50g/1¾oz ground almonds 1 medium banana, roughly chopped 1 tsp almond extract 2 large free-range eggs 1 tbsp maple syrup 125g/4½oz frozen cherries 50g/1¾oz cherry or raspberry jam 20g/¾oz flaked almonds ½ tbsp icing sugar, to serve (optional) pinch salt Method Preheat the oven 200C/180C Fan/Gas 6.Place the oats in a food processor or blender and blend on high until a coarse flour forms. Add the baking powder and ground almonds and pulse briefly to combine.Add the banana, almond extract, eggs, maple syrup and a pinch of salt to the flour and blend again until a smooth batter is created. In a separate bowl, stir together the frozen cherries and jam. Pour the oat batter into an ovenproof dish (around 21x17cm/8x7in) then spoon over the cherry jam mixture. Sprinkle the dish with the flaked almonds and bake for 20–25 minutes.Once risen and golden, remove from the oven and allow to sit for a couple of minutes. If desired, sprinkle with icing sugar. Spoon into bowls and serve with a dollop of créme fraîche or yoghurt, if you like. Preheat the oven 200C/180C Fan/Gas 6. Preheat the oven 200C/180C Fan/Gas 6. Place the oats in a food processor or blender and blend on high until a coarse flour forms. Add the baking powder and ground almonds and pulse briefly to combine. Place the oats in a food processor or blender and blend on high until a coarse flour forms. Add the baking powder and ground almonds and pulse briefly to combine. Add the banana, almond extract, eggs, maple syrup and a pinch of salt to the flour and blend again until a smooth batter is created. Add the banana, almond extract, eggs, maple syrup and a pinch of salt to the flour and blend again until a smooth batter is created. In a separate bowl, stir together the frozen cherries and jam. In a separate bowl, stir together the frozen cherries and jam. Pour the oat batter into an ovenproof dish (around 21x17cm/8x7in) then spoon over the cherry jam mixture. Sprinkle the dish with the flaked almonds and bake for 20–25 minutes. Pour the oat batter into an ovenproof dish (around 21x17cm/8x7in) then spoon over the cherry jam mixture. Sprinkle the dish with the flaked almonds and bake for 20–25 minutes. Once risen and golden, remove from the oven and allow to sit for a couple of minutes. If desired, sprinkle with icing sugar. Spoon into bowls and serve with a dollop of créme fraîche or yoghurt, if you like. Once risen and golden, remove from the oven and allow to sit for a couple of minutes. If desired, sprinkle with icing sugar. Spoon into bowls and serve with a dollop of créme fraîche or yoghurt, if you like. Recipe tips This is a brilliant meal-prep recipe to help with early weekdays brekkies. Once baked, allow the oats to completely cool. They can then be sliced into portions, stored in the fridge in an airtight container and enjoyed within 4 days. A portion of these oats can be gently reheated in the microwave for just 10–20 seconds. | {
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"title": "Cherry Bakewell baked oats recipe",
"content": "An average of 5.0 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_oats_50503_16x9.jpg All the delightful flavours of a Bakewell tart in a warming, filling breakfast – sure to be a new weekday winner! 100g/3½oz rolled oats 1 tsp baking powder 50g/1¾oz ground almonds 1 medium banana, roughly chopped1 tsp almond extract 2 large free-range eggs 1 tbsp maple syrup 125g/4½oz frozen cherries 50g/1¾oz cherry or raspberry jam20g/¾oz flaked almonds½ tbsp icing sugar, to serve (optional)pinch salt 100g/3½oz rolled oats 1 tsp baking powder 50g/1¾oz ground almonds 1 medium banana, roughly chopped 1 tsp almond extract 2 large free-range eggs 1 tbsp maple syrup 125g/4½oz frozen cherries 50g/1¾oz cherry or raspberry jam 20g/¾oz flaked almonds ½ tbsp icing sugar, to serve (optional) pinch salt Method Preheat the oven 200C/180C Fan/Gas 6.Place the oats in a food processor or blender and blend on high until a coarse flour forms. Add the baking powder and ground almonds and pulse briefly to combine.Add the banana, almond extract, eggs, maple syrup and a pinch of salt to the flour and blend again until a smooth batter is created. In a separate bowl, stir together the frozen cherries and jam. Pour the oat batter into an ovenproof dish (around 21x17cm/8x7in) then spoon over the cherry jam mixture. Sprinkle the dish with the flaked almonds and bake for 20–25 minutes.Once risen and golden, remove from the oven and allow to sit for a couple of minutes. If desired, sprinkle with icing sugar. Spoon into bowls and serve with a dollop of créme fraîche or yoghurt, if you like. Preheat the oven 200C/180C Fan/Gas 6. Preheat the oven 200C/180C Fan/Gas 6. Place the oats in a food processor or blender and blend on high until a coarse flour forms. Add the baking powder and ground almonds and pulse briefly to combine. Place the oats in a food processor or blender and blend on high until a coarse flour forms. Add the baking powder and ground almonds and pulse briefly to combine. Add the banana, almond extract, eggs, maple syrup and a pinch of salt to the flour and blend again until a smooth batter is created. Add the banana, almond extract, eggs, maple syrup and a pinch of salt to the flour and blend again until a smooth batter is created. In a separate bowl, stir together the frozen cherries and jam. In a separate bowl, stir together the frozen cherries and jam. Pour the oat batter into an ovenproof dish (around 21x17cm/8x7in) then spoon over the cherry jam mixture. Sprinkle the dish with the flaked almonds and bake for 20–25 minutes. Pour the oat batter into an ovenproof dish (around 21x17cm/8x7in) then spoon over the cherry jam mixture. Sprinkle the dish with the flaked almonds and bake for 20–25 minutes. Once risen and golden, remove from the oven and allow to sit for a couple of minutes. If desired, sprinkle with icing sugar. Spoon into bowls and serve with a dollop of créme fraîche or yoghurt, if you like. Once risen and golden, remove from the oven and allow to sit for a couple of minutes. If desired, sprinkle with icing sugar. Spoon into bowls and serve with a dollop of créme fraîche or yoghurt, if you like. Recipe tips This is a brilliant meal-prep recipe to help with early weekdays brekkies. Once baked, allow the oats to completely cool. They can then be sliced into portions, stored in the fridge in an airtight container and enjoyed within 4 days. A portion of these oats can be gently reheated in the microwave for just 10–20 seconds."
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} | e56fafd81b91b0641d2252e9e624fe58110c3d336cc88c410573227e6f1a53c0 | The filthy banana recipe
An average of 4.0 out of 5 stars from 1 rating A cheeky rum, coffee and coconut cocktail to get you going this world rum day. 100ml/3½fl oz rum 50ml/2fl oz banana liquor50ml/2fl oz coffee liqueur50ml/2fl oz double cream2 tsp cream of coconut 1 frozen banana1 scoop ice 100ml/3½fl oz rum 50ml/2fl oz banana liquor 50ml/2fl oz coffee liqueur 50ml/2fl oz double cream 2 tsp cream of coconut 1 frozen banana 1 scoop ice chocolate syrup maraschino cherrywhipped cream chocolate syrup maraschino cherry whipped cream Method Pour all the ingredients into a blender and blitz until smooth. Swirl your glasses with chocolate syrup, it is best to do a circle of chocolate and let it drip. Pour the blended cocktail into the chocolate drizzled glass. Top with whipped cream and a single cherry on top. Pour all the ingredients into a blender and blitz until smooth. Pour all the ingredients into a blender and blitz until smooth. Swirl your glasses with chocolate syrup, it is best to do a circle of chocolate and let it drip. Swirl your glasses with chocolate syrup, it is best to do a circle of chocolate and let it drip. Pour the blended cocktail into the chocolate drizzled glass. Pour the blended cocktail into the chocolate drizzled glass. Top with whipped cream and a single cherry on top. Top with whipped cream and a single cherry on top. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "The filthy banana recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating A cheeky rum, coffee and coconut cocktail to get you going this world rum day. 100ml/3½fl oz rum 50ml/2fl oz banana liquor50ml/2fl oz coffee liqueur50ml/2fl oz double cream2 tsp cream of coconut 1 frozen banana1 scoop ice 100ml/3½fl oz rum 50ml/2fl oz banana liquor 50ml/2fl oz coffee liqueur 50ml/2fl oz double cream 2 tsp cream of coconut 1 frozen banana 1 scoop ice chocolate syrup maraschino cherrywhipped cream chocolate syrup maraschino cherry whipped cream Method Pour all the ingredients into a blender and blitz until smooth. Swirl your glasses with chocolate syrup, it is best to do a circle of chocolate and let it drip. Pour the blended cocktail into the chocolate drizzled glass. Top with whipped cream and a single cherry on top. Pour all the ingredients into a blender and blitz until smooth. Pour all the ingredients into a blender and blitz until smooth. Swirl your glasses with chocolate syrup, it is best to do a circle of chocolate and let it drip. Swirl your glasses with chocolate syrup, it is best to do a circle of chocolate and let it drip. Pour the blended cocktail into the chocolate drizzled glass. Pour the blended cocktail into the chocolate drizzled glass. Top with whipped cream and a single cherry on top. Top with whipped cream and a single cherry on top."
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} | e0b27d3b1574bcca277f17a0fe1a13369e8f4d58498d7e3c658d1822af3bd619 | Sugar-free chocolate and hazelnut spread recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sugar-free_chocolate_and_54033_16x9.jpg This recipe is for all you chocolate spread lovers out there. It's sugar-free, vegan and super simple to make, what more could you want? A portion of this spread provides 88 kcal, 2g protein, 1g carbohydrate (of which 0.5g sugars), 8.5g fat (of which 0.5g saturates), 1g fibre and 0g salt. 100g/3½oz whole blanched hazelnuts10g unsweetened 100% pure cacao (from a block) 100g/3½oz whole blanched hazelnuts 10g unsweetened 100% pure cacao (from a block) Method Put the hazelnuts in a food processor – a small one is best for this job – and blitz with the metal blade for 8-10 minutes, or until the nuts first turn to a powder and then a glossy paste. Stop the machine and push the nuts down every 3-4 minutes until the correct consistency is reached. The hazelnut paste should look like a runny peanut butter.Scrape the hazelnut paste into a small saucepan. Finely grate the cacao from the block onto a board. It’s easier to grate and then weigh the cacao rather than cut it off the block at the beginning.Tip the grated cacao into the pan with the nut paste and warm through very gently for just a few seconds, stirring constantly until the cacao melts. Transfer to a small bowl and serve. Put the spread in a lidded jar or container. The spread will keep in the fridge, covered, for three days. Put the hazelnuts in a food processor – a small one is best for this job – and blitz with the metal blade for 8-10 minutes, or until the nuts first turn to a powder and then a glossy paste. Stop the machine and push the nuts down every 3-4 minutes until the correct consistency is reached. The hazelnut paste should look like a runny peanut butter. Put the hazelnuts in a food processor – a small one is best for this job – and blitz with the metal blade for 8-10 minutes, or until the nuts first turn to a powder and then a glossy paste. Stop the machine and push the nuts down every 3-4 minutes until the correct consistency is reached. The hazelnut paste should look like a runny peanut butter. Scrape the hazelnut paste into a small saucepan. Finely grate the cacao from the block onto a board. It’s easier to grate and then weigh the cacao rather than cut it off the block at the beginning. Scrape the hazelnut paste into a small saucepan. Finely grate the cacao from the block onto a board. It’s easier to grate and then weigh the cacao rather than cut it off the block at the beginning. Tip the grated cacao into the pan with the nut paste and warm through very gently for just a few seconds, stirring constantly until the cacao melts. Transfer to a small bowl and serve. Tip the grated cacao into the pan with the nut paste and warm through very gently for just a few seconds, stirring constantly until the cacao melts. Transfer to a small bowl and serve. Put the spread in a lidded jar or container. The spread will keep in the fridge, covered, for three days. Put the spread in a lidded jar or container. The spread will keep in the fridge, covered, for three days. | {
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"title": "Sugar-free chocolate and hazelnut spread recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sugar-free_chocolate_and_54033_16x9.jpg This recipe is for all you chocolate spread lovers out there. It's sugar-free, vegan and super simple to make, what more could you want? A portion of this spread provides 88 kcal, 2g protein, 1g carbohydrate (of which 0.5g sugars), 8.5g fat (of which 0.5g saturates), 1g fibre and 0g salt. 100g/3½oz whole blanched hazelnuts10g unsweetened 100% pure cacao (from a block) 100g/3½oz whole blanched hazelnuts 10g unsweetened 100% pure cacao (from a block) Method Put the hazelnuts in a food processor – a small one is best for this job – and blitz with the metal blade for 8-10 minutes, or until the nuts first turn to a powder and then a glossy paste. Stop the machine and push the nuts down every 3-4 minutes until the correct consistency is reached. The hazelnut paste should look like a runny peanut butter.Scrape the hazelnut paste into a small saucepan. Finely grate the cacao from the block onto a board. It’s easier to grate and then weigh the cacao rather than cut it off the block at the beginning.Tip the grated cacao into the pan with the nut paste and warm through very gently for just a few seconds, stirring constantly until the cacao melts. Transfer to a small bowl and serve. Put the spread in a lidded jar or container. The spread will keep in the fridge, covered, for three days. Put the hazelnuts in a food processor – a small one is best for this job – and blitz with the metal blade for 8-10 minutes, or until the nuts first turn to a powder and then a glossy paste. Stop the machine and push the nuts down every 3-4 minutes until the correct consistency is reached. The hazelnut paste should look like a runny peanut butter. Put the hazelnuts in a food processor – a small one is best for this job – and blitz with the metal blade for 8-10 minutes, or until the nuts first turn to a powder and then a glossy paste. Stop the machine and push the nuts down every 3-4 minutes until the correct consistency is reached. The hazelnut paste should look like a runny peanut butter. Scrape the hazelnut paste into a small saucepan. Finely grate the cacao from the block onto a board. It’s easier to grate and then weigh the cacao rather than cut it off the block at the beginning. Scrape the hazelnut paste into a small saucepan. Finely grate the cacao from the block onto a board. It’s easier to grate and then weigh the cacao rather than cut it off the block at the beginning. Tip the grated cacao into the pan with the nut paste and warm through very gently for just a few seconds, stirring constantly until the cacao melts. Transfer to a small bowl and serve. Tip the grated cacao into the pan with the nut paste and warm through very gently for just a few seconds, stirring constantly until the cacao melts. Transfer to a small bowl and serve. Put the spread in a lidded jar or container. The spread will keep in the fridge, covered, for three days. Put the spread in a lidded jar or container. The spread will keep in the fridge, covered, for three days."
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} | bec3f5748f9698351ad070b748eb54a9cc6619da4605b9da4b4096cc0958ae41 | Healthier banana pancakes recipe
An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthier_banana_73752_16x9.jpg Deliciously light and fluffy banana pancakes, made healthier by using wholemeal flour for extra fibre. Serve in stacks with sliced banana and crunchy pecan nuts, or mixed berries. Each pancake (without the optional toppings) provides 97 kcal, 3g protein, 15g carbohydrates (of which 7g sugars), 3g fat (of which 0.5g saturates), 0.5g fibre and 0.2g salt. 125g/4½oz wholemeal self-raising flour½ tsp baking powder1 large egg150ml/¼ pint semi-skimmed milk1 ripe banana (approx. 150g/5½oz), roughly mashed1 tsp sunflower or vegetable oil, for frying 125g/4½oz wholemeal self-raising flour ½ tsp baking powder 1 large egg 150ml/¼ pint semi-skimmed milk 1 ripe banana (approx. 150g/5½oz), roughly mashed 1 tsp sunflower or vegetable oil, for frying 2 bananas, sliced25g/1oz pecan nuts, roughly broken¼ tsp ground cinnamonrunny honey or maple syrup, to serveyoghurt, to serve 2 bananas, sliced 25g/1oz pecan nuts, roughly broken ¼ tsp ground cinnamon runny honey or maple syrup, to serve yoghurt, to serve Method Put the flour and baking powder in a bowl and mix lightly. Make a well in the centre and break the egg into it. Add half the milk and beat, using a wooden spoon, to form a thick batter. Reserve 1 tablespoon of the remaining milk and add the rest to the batter, along with the mashed banana. Mix until combined.Place a large non-stick frying pan over a medium heat. Brush a little of the oil over the pan with a heatproof brush. Once the pan is hot, pour a small ladleful (around 2 dessertspoons) of the batter onto one side of the pan; it should spread to approximately 9cm/3½in in diameter. Make three more pancakes in the same way.Cook the pancakes for 1½ minutes, or until bubbles appear on the surface and the edges look dry and slightly shiny. Quickly and carefully flip over and cook on the other side for 1½ minutes, or until light, fluffy and pale golden brown. If you turn the pancakes too late, they will be too set to rise evenly. You can always flip again if you want the first side to be a little browner. Transfer to a warm plate (in a single layer so they don’t get squashed) and cook another eight pancakes in the same way, brushing the pan with a little more oil between each batch. (If the batter begins to thicken too much, add the reserved milk.)Serve in stacks with sliced bananas, pecan nuts and a little ground cinnamon, with a spoonful of yoghurt and a drizzle of honey or maple syrup if you like. Put the flour and baking powder in a bowl and mix lightly. Make a well in the centre and break the egg into it. Add half the milk and beat, using a wooden spoon, to form a thick batter. Put the flour and baking powder in a bowl and mix lightly. Make a well in the centre and break the egg into it. Add half the milk and beat, using a wooden spoon, to form a thick batter. Reserve 1 tablespoon of the remaining milk and add the rest to the batter, along with the mashed banana. Mix until combined. Reserve 1 tablespoon of the remaining milk and add the rest to the batter, along with the mashed banana. Mix until combined. Place a large non-stick frying pan over a medium heat. Brush a little of the oil over the pan with a heatproof brush. Once the pan is hot, pour a small ladleful (around 2 dessertspoons) of the batter onto one side of the pan; it should spread to approximately 9cm/3½in in diameter. Make three more pancakes in the same way. Place a large non-stick frying pan over a medium heat. Brush a little of the oil over the pan with a heatproof brush. Once the pan is hot, pour a small ladleful (around 2 dessertspoons) of the batter onto one side of the pan; it should spread to approximately 9cm/3½in in diameter. Make three more pancakes in the same way. Cook the pancakes for 1½ minutes, or until bubbles appear on the surface and the edges look dry and slightly shiny. Quickly and carefully flip over and cook on the other side for 1½ minutes, or until light, fluffy and pale golden brown. If you turn the pancakes too late, they will be too set to rise evenly. You can always flip again if you want the first side to be a little browner. Cook the pancakes for 1½ minutes, or until bubbles appear on the surface and the edges look dry and slightly shiny. Quickly and carefully flip over and cook on the other side for 1½ minutes, or until light, fluffy and pale golden brown. If you turn the pancakes too late, they will be too set to rise evenly. You can always flip again if you want the first side to be a little browner. Transfer to a warm plate (in a single layer so they don’t get squashed) and cook another eight pancakes in the same way, brushing the pan with a little more oil between each batch. (If the batter begins to thicken too much, add the reserved milk.) Transfer to a warm plate (in a single layer so they don’t get squashed) and cook another eight pancakes in the same way, brushing the pan with a little more oil between each batch. (If the batter begins to thicken too much, add the reserved milk.) Serve in stacks with sliced bananas, pecan nuts and a little ground cinnamon, with a spoonful of yoghurt and a drizzle of honey or maple syrup if you like. Serve in stacks with sliced bananas, pecan nuts and a little ground cinnamon, with a spoonful of yoghurt and a drizzle of honey or maple syrup if you like. Recipe tips Make sure you use ripe bananas as they will add sweetness to the pancakes. If you don’t have self-raising wholemeal flour, use plain wholemeal flour and add 1½ teaspoons baking powder. | {
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"url": "https://www.bbc.co.uk/food/recipes/healthier_banana_73752",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Healthier banana pancakes 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/healthier_banana_73752_16x9.jpg Deliciously light and fluffy banana pancakes, made healthier by using wholemeal flour for extra fibre. Serve in stacks with sliced banana and crunchy pecan nuts, or mixed berries. Each pancake (without the optional toppings) provides 97 kcal, 3g protein, 15g carbohydrates (of which 7g sugars), 3g fat (of which 0.5g saturates), 0.5g fibre and 0.2g salt. 125g/4½oz wholemeal self-raising flour½ tsp baking powder1 large egg150ml/¼ pint semi-skimmed milk1 ripe banana (approx. 150g/5½oz), roughly mashed1 tsp sunflower or vegetable oil, for frying 125g/4½oz wholemeal self-raising flour ½ tsp baking powder 1 large egg 150ml/¼ pint semi-skimmed milk 1 ripe banana (approx. 150g/5½oz), roughly mashed 1 tsp sunflower or vegetable oil, for frying 2 bananas, sliced25g/1oz pecan nuts, roughly broken¼ tsp ground cinnamonrunny honey or maple syrup, to serveyoghurt, to serve 2 bananas, sliced 25g/1oz pecan nuts, roughly broken ¼ tsp ground cinnamon runny honey or maple syrup, to serve yoghurt, to serve Method Put the flour and baking powder in a bowl and mix lightly. Make a well in the centre and break the egg into it. Add half the milk and beat, using a wooden spoon, to form a thick batter. Reserve 1 tablespoon of the remaining milk and add the rest to the batter, along with the mashed banana. Mix until combined.Place a large non-stick frying pan over a medium heat. Brush a little of the oil over the pan with a heatproof brush. Once the pan is hot, pour a small ladleful (around 2 dessertspoons) of the batter onto one side of the pan; it should spread to approximately 9cm/3½in in diameter. Make three more pancakes in the same way.Cook the pancakes for 1½ minutes, or until bubbles appear on the surface and the edges look dry and slightly shiny. Quickly and carefully flip over and cook on the other side for 1½ minutes, or until light, fluffy and pale golden brown. If you turn the pancakes too late, they will be too set to rise evenly. You can always flip again if you want the first side to be a little browner. Transfer to a warm plate (in a single layer so they don’t get squashed) and cook another eight pancakes in the same way, brushing the pan with a little more oil between each batch. (If the batter begins to thicken too much, add the reserved milk.)Serve in stacks with sliced bananas, pecan nuts and a little ground cinnamon, with a spoonful of yoghurt and a drizzle of honey or maple syrup if you like. Put the flour and baking powder in a bowl and mix lightly. Make a well in the centre and break the egg into it. Add half the milk and beat, using a wooden spoon, to form a thick batter. Put the flour and baking powder in a bowl and mix lightly. Make a well in the centre and break the egg into it. Add half the milk and beat, using a wooden spoon, to form a thick batter. Reserve 1 tablespoon of the remaining milk and add the rest to the batter, along with the mashed banana. Mix until combined. Reserve 1 tablespoon of the remaining milk and add the rest to the batter, along with the mashed banana. Mix until combined. Place a large non-stick frying pan over a medium heat. Brush a little of the oil over the pan with a heatproof brush. Once the pan is hot, pour a small ladleful (around 2 dessertspoons) of the batter onto one side of the pan; it should spread to approximately 9cm/3½in in diameter. Make three more pancakes in the same way. Place a large non-stick frying pan over a medium heat. Brush a little of the oil over the pan with a heatproof brush. Once the pan is hot, pour a small ladleful (around 2 dessertspoons) of the batter onto one side of the pan; it should spread to approximately 9cm/3½in in diameter. Make three more pancakes in the same way. Cook the pancakes for 1½ minutes, or until bubbles appear on the surface and the edges look dry and slightly shiny. Quickly and carefully flip over and cook on the other side for 1½ minutes, or until light, fluffy and pale golden brown. If you turn the pancakes too late, they will be too set to rise evenly. You can always flip again if you want the first side to be a little browner. Cook the pancakes for 1½ minutes, or until bubbles appear on the surface and the edges look dry and slightly shiny. Quickly and carefully flip over and cook on the other side for 1½ minutes, or until light, fluffy and pale golden brown. If you turn the pancakes too late, they will be too set to rise evenly. You can always flip again if you want the first side to be a little browner. Transfer to a warm plate (in a single layer so they don’t get squashed) and cook another eight pancakes in the same way, brushing the pan with a little more oil between each batch. (If the batter begins to thicken too much, add the reserved milk.) Transfer to a warm plate (in a single layer so they don’t get squashed) and cook another eight pancakes in the same way, brushing the pan with a little more oil between each batch. (If the batter begins to thicken too much, add the reserved milk.) Serve in stacks with sliced bananas, pecan nuts and a little ground cinnamon, with a spoonful of yoghurt and a drizzle of honey or maple syrup if you like. Serve in stacks with sliced bananas, pecan nuts and a little ground cinnamon, with a spoonful of yoghurt and a drizzle of honey or maple syrup if you like. Recipe tips Make sure you use ripe bananas as they will add sweetness to the pancakes. If you don’t have self-raising wholemeal flour, use plain wholemeal flour and add 1½ teaspoons baking powder."
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} | 5bf17d9d141b727ab6a60c616021ed49f5c548076101dd4c0ece5cdd6d1a93af | Apple and raisin muffins recipe
An average of 4.2 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/apple_and_raisin_muffins_04810_16x9.jpg These muffins can be made fresh for breakfast (or brunch), or the night before as they keep for up to three days in a cake tin. Each serving provides 190 kcal, 5g protein, 33g carbohydrates (of which 13g sugars), 5g fat (of which 1g saturates), 1.5g fibre and 0.5g salt. 3 tbsp runny honey2 medium Braeburn apples, peeled and diced1 tsp Chinese five-spice powder1 tsp ground mixed spice2 large free-range eggs, beaten3 tbsp toasted sesame oil200ml/7fl oz semi-skimmed milk2 small bananas, mashed300g/10½oz self-raising flour2–3 tsp granulated sweetener1 tsp bicarbonate of soda40g/1½oz raisins1 tbsp rolled oats1 tbsp light brown sugar 3 tbsp runny honey 2 medium Braeburn apples, peeled and diced 1 tsp Chinese five-spice powder 1 tsp ground mixed spice 2 large free-range eggs, beaten 3 tbsp toasted sesame oil 200ml/7fl oz semi-skimmed milk 2 small bananas, mashed 300g/10½oz self-raising flour 2–3 tsp granulated sweetener 1 tsp bicarbonate of soda 40g/1½oz raisins 1 tbsp rolled oats 1 tbsp light brown sugar Method Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tray with large muffin cases.Place the honey into a small non-stick saucepan over a medium heat and heat for 2–3 minutes or until it turns a dark golden-brown and just begins to smoke. Stir in the apples and spices and cook for 3–4 minutes, or until slightly softened. Remove from the heat and set aside to cool.Beat together the eggs, sesame oil and milk in a bowl. Mix in the mashed bananas.In a large bowl, stir together the flour, sweetener, bicarbonate of soda and raisins. Make a well in the middle and pour in the egg mixture. Stir in the apples and any liquid from the pan. Spoon into the muffin cases. Mix together the oats and sugar and sprinkle on top of each muffin.Bake for 20 minutes or until a skewer pressed into the centre comes out clean. Cool on a wire rack and eat warm or keep in a airtight container for up to 3 days and warm for 5 minutes at 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tray with large muffin cases. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tray with large muffin cases. Place the honey into a small non-stick saucepan over a medium heat and heat for 2–3 minutes or until it turns a dark golden-brown and just begins to smoke. Place the honey into a small non-stick saucepan over a medium heat and heat for 2–3 minutes or until it turns a dark golden-brown and just begins to smoke. Stir in the apples and spices and cook for 3–4 minutes, or until slightly softened. Remove from the heat and set aside to cool. Stir in the apples and spices and cook for 3–4 minutes, or until slightly softened. Remove from the heat and set aside to cool. Beat together the eggs, sesame oil and milk in a bowl. Mix in the mashed bananas. Beat together the eggs, sesame oil and milk in a bowl. Mix in the mashed bananas. In a large bowl, stir together the flour, sweetener, bicarbonate of soda and raisins. Make a well in the middle and pour in the egg mixture. Stir in the apples and any liquid from the pan. Spoon into the muffin cases. In a large bowl, stir together the flour, sweetener, bicarbonate of soda and raisins. Make a well in the middle and pour in the egg mixture. Stir in the apples and any liquid from the pan. Spoon into the muffin cases. Mix together the oats and sugar and sprinkle on top of each muffin. Mix together the oats and sugar and sprinkle on top of each muffin. Bake for 20 minutes or until a skewer pressed into the centre comes out clean. Cool on a wire rack and eat warm or keep in a airtight container for up to 3 days and warm for 5 minutes at 200C/180C Fan/Gas 6. Bake for 20 minutes or until a skewer pressed into the centre comes out clean. Cool on a wire rack and eat warm or keep in a airtight container for up to 3 days and warm for 5 minutes at 200C/180C Fan/Gas 6. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Apple and raisin muffins recipe",
"content": "An average of 4.2 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/apple_and_raisin_muffins_04810_16x9.jpg These muffins can be made fresh for breakfast (or brunch), or the night before as they keep for up to three days in a cake tin. Each serving provides 190 kcal, 5g protein, 33g carbohydrates (of which 13g sugars), 5g fat (of which 1g saturates), 1.5g fibre and 0.5g salt. 3 tbsp runny honey2 medium Braeburn apples, peeled and diced1 tsp Chinese five-spice powder1 tsp ground mixed spice2 large free-range eggs, beaten3 tbsp toasted sesame oil200ml/7fl oz semi-skimmed milk2 small bananas, mashed300g/10½oz self-raising flour2–3 tsp granulated sweetener1 tsp bicarbonate of soda40g/1½oz raisins1 tbsp rolled oats1 tbsp light brown sugar 3 tbsp runny honey 2 medium Braeburn apples, peeled and diced 1 tsp Chinese five-spice powder 1 tsp ground mixed spice 2 large free-range eggs, beaten 3 tbsp toasted sesame oil 200ml/7fl oz semi-skimmed milk 2 small bananas, mashed 300g/10½oz self-raising flour 2–3 tsp granulated sweetener 1 tsp bicarbonate of soda 40g/1½oz raisins 1 tbsp rolled oats 1 tbsp light brown sugar Method Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tray with large muffin cases.Place the honey into a small non-stick saucepan over a medium heat and heat for 2–3 minutes or until it turns a dark golden-brown and just begins to smoke. Stir in the apples and spices and cook for 3–4 minutes, or until slightly softened. Remove from the heat and set aside to cool.Beat together the eggs, sesame oil and milk in a bowl. Mix in the mashed bananas.In a large bowl, stir together the flour, sweetener, bicarbonate of soda and raisins. Make a well in the middle and pour in the egg mixture. Stir in the apples and any liquid from the pan. Spoon into the muffin cases. Mix together the oats and sugar and sprinkle on top of each muffin.Bake for 20 minutes or until a skewer pressed into the centre comes out clean. Cool on a wire rack and eat warm or keep in a airtight container for up to 3 days and warm for 5 minutes at 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tray with large muffin cases. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tray with large muffin cases. Place the honey into a small non-stick saucepan over a medium heat and heat for 2–3 minutes or until it turns a dark golden-brown and just begins to smoke. Place the honey into a small non-stick saucepan over a medium heat and heat for 2–3 minutes or until it turns a dark golden-brown and just begins to smoke. Stir in the apples and spices and cook for 3–4 minutes, or until slightly softened. Remove from the heat and set aside to cool. Stir in the apples and spices and cook for 3–4 minutes, or until slightly softened. Remove from the heat and set aside to cool. Beat together the eggs, sesame oil and milk in a bowl. Mix in the mashed bananas. Beat together the eggs, sesame oil and milk in a bowl. Mix in the mashed bananas. In a large bowl, stir together the flour, sweetener, bicarbonate of soda and raisins. Make a well in the middle and pour in the egg mixture. Stir in the apples and any liquid from the pan. Spoon into the muffin cases. In a large bowl, stir together the flour, sweetener, bicarbonate of soda and raisins. Make a well in the middle and pour in the egg mixture. Stir in the apples and any liquid from the pan. Spoon into the muffin cases. Mix together the oats and sugar and sprinkle on top of each muffin. Mix together the oats and sugar and sprinkle on top of each muffin. Bake for 20 minutes or until a skewer pressed into the centre comes out clean. Cool on a wire rack and eat warm or keep in a airtight container for up to 3 days and warm for 5 minutes at 200C/180C Fan/Gas 6. Bake for 20 minutes or until a skewer pressed into the centre comes out clean. Cool on a wire rack and eat warm or keep in a airtight container for up to 3 days and warm for 5 minutes at 200C/180C Fan/Gas 6."
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} | 0147d5f32ff1933f30a7127863d6eca4f60cd79d7981c4c35ba504a17ad42786 | Dried fruit compote with yoghurt recipe
An average of 5.0 out of 5 stars from 2 ratings A quick and tasty breakfast that provides two of your five-a-day. And it only requires a few minutes preparation the night before. Each serving provides 198 kcal, 12.5g protein, 34g carbohydrate (of which 34g sugars), 0.3g fat (of which 0g saturates), 5g fibre and 0.12g salt. 25g/1oz dried apricots, roughly chopped15g/½oz dried apple, roughly chopped 15g/½oz dried prunes, roughly choppedpinch ground cinnamon (optional)100ml/3½fl oz boiling water100ml/3½fl oz orange juice 100g/3½oz fat-free Greek-style yoghurt 25g/1oz dried apricots, roughly chopped 15g/½oz dried apple, roughly chopped 15g/½oz dried prunes, roughly chopped pinch ground cinnamon (optional) 100ml/3½fl oz boiling water 100ml/3½fl oz orange juice 100g/3½oz fat-free Greek-style yoghurt Method Place the dried fruit and cinnamon, if using, in a heatproof bowl. Pour over the boiling water and orange juice. Cover and refrigerate overnight. When ready to eat, serve with the yoghurt. Place the dried fruit and cinnamon, if using, in a heatproof bowl. Place the dried fruit and cinnamon, if using, in a heatproof bowl. Pour over the boiling water and orange juice. Cover and refrigerate overnight. Pour over the boiling water and orange juice. Cover and refrigerate overnight. When ready to eat, serve with the yoghurt. When ready to eat, serve with the yoghurt. | {
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"url": "https://www.bbc.co.uk/food/recipes/dried_fruit_compote_with_78675",
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"title": "Dried fruit compote with yoghurt recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings A quick and tasty breakfast that provides two of your five-a-day. And it only requires a few minutes preparation the night before. Each serving provides 198 kcal, 12.5g protein, 34g carbohydrate (of which 34g sugars), 0.3g fat (of which 0g saturates), 5g fibre and 0.12g salt. 25g/1oz dried apricots, roughly chopped15g/½oz dried apple, roughly chopped 15g/½oz dried prunes, roughly choppedpinch ground cinnamon (optional)100ml/3½fl oz boiling water100ml/3½fl oz orange juice 100g/3½oz fat-free Greek-style yoghurt 25g/1oz dried apricots, roughly chopped 15g/½oz dried apple, roughly chopped 15g/½oz dried prunes, roughly chopped pinch ground cinnamon (optional) 100ml/3½fl oz boiling water 100ml/3½fl oz orange juice 100g/3½oz fat-free Greek-style yoghurt Method Place the dried fruit and cinnamon, if using, in a heatproof bowl. Pour over the boiling water and orange juice. Cover and refrigerate overnight. When ready to eat, serve with the yoghurt. Place the dried fruit and cinnamon, if using, in a heatproof bowl. Place the dried fruit and cinnamon, if using, in a heatproof bowl. Pour over the boiling water and orange juice. Cover and refrigerate overnight. Pour over the boiling water and orange juice. Cover and refrigerate overnight. When ready to eat, serve with the yoghurt. When ready to eat, serve with the yoghurt."
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} | af2bdc2757041149a1241d19b4e01cb2c66a353844b7980aac9465321fe0d822 | Apple and cinnamon breakfast pot recipe
An average of 5.0 out of 5 stars from 3 ratings Fat-free Greek yoghurt is higher in protein than regular yoghurt and is a good source of calcium, which is important for healthy bones. Each serving provides 200 kcal, 18g protein, 27g carbohydrate (of which 17g sugars), 1.7g fat (of which 0.3g saturates), 2.5g fibre and 0.15g salt. 150g/5½oz fat-free Greek-style yoghurt1 tbsp rolled oats 1 small apple, grated25g/1oz blueberries pinch ground cinnamonlow-calorie sweetener, to taste (optional) 150g/5½oz fat-free Greek-style yoghurt 1 tbsp rolled oats 1 small apple, grated 25g/1oz blueberries pinch ground cinnamon low-calorie sweetener, to taste (optional) Method Mix the yoghurt and oats together in a bowl, cover and refrigerate overnight. When ready to eat, stir in the apple, blueberries, cinnamon and sweetener, if using. Serve. Mix the yoghurt and oats together in a bowl, cover and refrigerate overnight. Mix the yoghurt and oats together in a bowl, cover and refrigerate overnight. When ready to eat, stir in the apple, blueberries, cinnamon and sweetener, if using. Serve. When ready to eat, stir in the apple, blueberries, cinnamon and sweetener, if using. Serve. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Apple and cinnamon breakfast pot recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Fat-free Greek yoghurt is higher in protein than regular yoghurt and is a good source of calcium, which is important for healthy bones. Each serving provides 200 kcal, 18g protein, 27g carbohydrate (of which 17g sugars), 1.7g fat (of which 0.3g saturates), 2.5g fibre and 0.15g salt. 150g/5½oz fat-free Greek-style yoghurt1 tbsp rolled oats 1 small apple, grated25g/1oz blueberries pinch ground cinnamonlow-calorie sweetener, to taste (optional) 150g/5½oz fat-free Greek-style yoghurt 1 tbsp rolled oats 1 small apple, grated 25g/1oz blueberries pinch ground cinnamon low-calorie sweetener, to taste (optional) Method Mix the yoghurt and oats together in a bowl, cover and refrigerate overnight. When ready to eat, stir in the apple, blueberries, cinnamon and sweetener, if using. Serve. Mix the yoghurt and oats together in a bowl, cover and refrigerate overnight. Mix the yoghurt and oats together in a bowl, cover and refrigerate overnight. When ready to eat, stir in the apple, blueberries, cinnamon and sweetener, if using. Serve. When ready to eat, stir in the apple, blueberries, cinnamon and sweetener, if using. Serve."
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} | 70aa605d6cf307b4428acec7f548634053bd9650e7b482fa9ff0130d8626c2da | Banana and chocolate muffins recipe
An average of 4.8 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_and_chocolate_68253_16x9.jpg Banana and chocolate is an ever-popular combination, and these muffins can be ready in just 20 minutes to satisfy your sweet cravings. 75g/2¾oz unsalted butter275g/9¾oz plain flour1 tsp bicarbonate of soda2 tsp baking powder¼ tsp ground cinnamon120g/4¼oz golden caster sugar100g/3½oz dark or milk chocolate chips (or a mixture)¼ tsp fine salt2 tbsp flavourless oil, such as sunflower or light rapeseed, plus extra for greasing100ml/3½fl oz milk1 large free-range egg1 tsp vanilla extract 250g/9oz ripe banana (about 3 large bananas), mashed seeds or chopped nuts, for decorating (optional) 75g/2¾oz unsalted butter 275g/9¾oz plain flour 1 tsp bicarbonate of soda 2 tsp baking powder ¼ tsp ground cinnamon 120g/4¼oz golden caster sugar 100g/3½oz dark or milk chocolate chips (or a mixture) ¼ tsp fine salt 2 tbsp flavourless oil, such as sunflower or light rapeseed, plus extra for greasing 100ml/3½fl oz milk 1 large free-range egg 1 tsp vanilla extract 250g/9oz ripe banana (about 3 large bananas), mashed seeds or chopped nuts, for decorating (optional) Method Preheat the oven to 220C/200C Fan/Gas 7 and grease a 12-hole muffin tin using a little of the oil (or line the holes with paper cases).Melt the butter in a microwave or small saucepan then leave to cool for a couple of minutes.Combine the flour, bicarbonate of soda, baking powder, cinnamon, sugar, chocolate chips and salt in a large bowl. Place the melted butter, oil, milk, egg and vanilla in a separate large bowl and whisk until well mixed. Stir in the mashed banana and then tip into the bowl of dry ingredients. Fold together gently with a big metal spoon or spatula until all the flour is just wet but before the mixture becomes smooth – do not over mix. Divide the mixture between the holes in the muffin tin. Top with the seeds or nuts, if using. Bake for 13–15 minutes until golden on top and a skewer poked into the centre of a muffin comes out clean. Leave to cool on a wire rack and eat slightly warm or at room temperature. They can also be stored in an airtight container for up to two days or in the freezer for up to two months. Preheat the oven to 220C/200C Fan/Gas 7 and grease a 12-hole muffin tin using a little of the oil (or line the holes with paper cases). Preheat the oven to 220C/200C Fan/Gas 7 and grease a 12-hole muffin tin using a little of the oil (or line the holes with paper cases). Melt the butter in a microwave or small saucepan then leave to cool for a couple of minutes. Melt the butter in a microwave or small saucepan then leave to cool for a couple of minutes. Combine the flour, bicarbonate of soda, baking powder, cinnamon, sugar, chocolate chips and salt in a large bowl. Combine the flour, bicarbonate of soda, baking powder, cinnamon, sugar, chocolate chips and salt in a large bowl. Place the melted butter, oil, milk, egg and vanilla in a separate large bowl and whisk until well mixed. Stir in the mashed banana and then tip into the bowl of dry ingredients. Fold together gently with a big metal spoon or spatula until all the flour is just wet but before the mixture becomes smooth – do not over mix. Place the melted butter, oil, milk, egg and vanilla in a separate large bowl and whisk until well mixed. Stir in the mashed banana and then tip into the bowl of dry ingredients. Fold together gently with a big metal spoon or spatula until all the flour is just wet but before the mixture becomes smooth – do not over mix. Divide the mixture between the holes in the muffin tin. Top with the seeds or nuts, if using. Bake for 13–15 minutes until golden on top and a skewer poked into the centre of a muffin comes out clean. Leave to cool on a wire rack and eat slightly warm or at room temperature. They can also be stored in an airtight container for up to two days or in the freezer for up to two months. Divide the mixture between the holes in the muffin tin. Top with the seeds or nuts, if using. Bake for 13–15 minutes until golden on top and a skewer poked into the centre of a muffin comes out clean. Leave to cool on a wire rack and eat slightly warm or at room temperature. They can also be stored in an airtight container for up to two days or in the freezer for up to two months. Recipe tips If you just can’t wait for your bananas to ripen up to make these moreish muffins, simply put them in the freezer overnight. After they have defrosted, they will be perfectly soft and squishy for baking with. Slightly older muffins are delicious when refreshed in a microwave for 5–10 seconds. | {
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"title": "Banana and chocolate muffins 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/banana_and_chocolate_68253_16x9.jpg Banana and chocolate is an ever-popular combination, and these muffins can be ready in just 20 minutes to satisfy your sweet cravings. 75g/2¾oz unsalted butter275g/9¾oz plain flour1 tsp bicarbonate of soda2 tsp baking powder¼ tsp ground cinnamon120g/4¼oz golden caster sugar100g/3½oz dark or milk chocolate chips (or a mixture)¼ tsp fine salt2 tbsp flavourless oil, such as sunflower or light rapeseed, plus extra for greasing100ml/3½fl oz milk1 large free-range egg1 tsp vanilla extract 250g/9oz ripe banana (about 3 large bananas), mashed seeds or chopped nuts, for decorating (optional) 75g/2¾oz unsalted butter 275g/9¾oz plain flour 1 tsp bicarbonate of soda 2 tsp baking powder ¼ tsp ground cinnamon 120g/4¼oz golden caster sugar 100g/3½oz dark or milk chocolate chips (or a mixture) ¼ tsp fine salt 2 tbsp flavourless oil, such as sunflower or light rapeseed, plus extra for greasing 100ml/3½fl oz milk 1 large free-range egg 1 tsp vanilla extract 250g/9oz ripe banana (about 3 large bananas), mashed seeds or chopped nuts, for decorating (optional) Method Preheat the oven to 220C/200C Fan/Gas 7 and grease a 12-hole muffin tin using a little of the oil (or line the holes with paper cases).Melt the butter in a microwave or small saucepan then leave to cool for a couple of minutes.Combine the flour, bicarbonate of soda, baking powder, cinnamon, sugar, chocolate chips and salt in a large bowl. Place the melted butter, oil, milk, egg and vanilla in a separate large bowl and whisk until well mixed. Stir in the mashed banana and then tip into the bowl of dry ingredients. Fold together gently with a big metal spoon or spatula until all the flour is just wet but before the mixture becomes smooth – do not over mix. Divide the mixture between the holes in the muffin tin. Top with the seeds or nuts, if using. Bake for 13–15 minutes until golden on top and a skewer poked into the centre of a muffin comes out clean. Leave to cool on a wire rack and eat slightly warm or at room temperature. They can also be stored in an airtight container for up to two days or in the freezer for up to two months. Preheat the oven to 220C/200C Fan/Gas 7 and grease a 12-hole muffin tin using a little of the oil (or line the holes with paper cases). Preheat the oven to 220C/200C Fan/Gas 7 and grease a 12-hole muffin tin using a little of the oil (or line the holes with paper cases). Melt the butter in a microwave or small saucepan then leave to cool for a couple of minutes. Melt the butter in a microwave or small saucepan then leave to cool for a couple of minutes. Combine the flour, bicarbonate of soda, baking powder, cinnamon, sugar, chocolate chips and salt in a large bowl. Combine the flour, bicarbonate of soda, baking powder, cinnamon, sugar, chocolate chips and salt in a large bowl. Place the melted butter, oil, milk, egg and vanilla in a separate large bowl and whisk until well mixed. Stir in the mashed banana and then tip into the bowl of dry ingredients. Fold together gently with a big metal spoon or spatula until all the flour is just wet but before the mixture becomes smooth – do not over mix. Place the melted butter, oil, milk, egg and vanilla in a separate large bowl and whisk until well mixed. Stir in the mashed banana and then tip into the bowl of dry ingredients. Fold together gently with a big metal spoon or spatula until all the flour is just wet but before the mixture becomes smooth – do not over mix. Divide the mixture between the holes in the muffin tin. Top with the seeds or nuts, if using. Bake for 13–15 minutes until golden on top and a skewer poked into the centre of a muffin comes out clean. Leave to cool on a wire rack and eat slightly warm or at room temperature. They can also be stored in an airtight container for up to two days or in the freezer for up to two months. Divide the mixture between the holes in the muffin tin. Top with the seeds or nuts, if using. Bake for 13–15 minutes until golden on top and a skewer poked into the centre of a muffin comes out clean. Leave to cool on a wire rack and eat slightly warm or at room temperature. They can also be stored in an airtight container for up to two days or in the freezer for up to two months. Recipe tips If you just can’t wait for your bananas to ripen up to make these moreish muffins, simply put them in the freezer overnight. After they have defrosted, they will be perfectly soft and squishy for baking with. Slightly older muffins are delicious when refreshed in a microwave for 5–10 seconds."
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} | 26bada2860ab47901d6d1ac1450841d5b131c24dd6338492305341d6d0f748c9 | Pizza muffins recipe
An average of 4.0 out of 5 stars from 1 rating These pizza muffins are crammed with delicious flavours. Perfect for a packed lunch or picnic. Experiment with the ingredients by adding some of your favourite pizza toppings. 200g/7oz self-raising flour½ tsp bicarbonate of soda 1 tsp baking powder¼ tsp or a pinch of salt (optional)handful of chopped basil and mint (optional)90g/3oz cheddar, grated, plus extra for topping20g/1oz Parmesan, grated130ml/4fl oz buttermilk 5 tbsp sunflower or vegetable oil 1 free-range egg1 small courgette, grated2 tbsp black olives, pitted and roughly chopped (optional) 3 tbsp roughly chopped chorizo (optional) 6 cherry tomatoes, halved (optional) 200g/7oz self-raising flour ½ tsp bicarbonate of soda 1 tsp baking powder ¼ tsp or a pinch of salt (optional) handful of chopped basil and mint (optional) 90g/3oz cheddar, grated, plus extra for topping 20g/1oz Parmesan, grated 130ml/4fl oz buttermilk 5 tbsp sunflower or vegetable oil 1 free-range egg 1 small courgette, grated 2 tbsp black olives, pitted and roughly chopped (optional) 3 tbsp roughly chopped chorizo (optional) 6 cherry tomatoes, halved (optional) Method Preheat the oven to 200C/180C Fan/Gas 4. Line a 12 hole muffin tray with paper muffin cases. Mix together the flour, bicarbonate of soda, baking powder, a pinch of salt and the chopped herbs, if using, in a large bowl. Stir in the cheddar and Parmesan and mix until combined. Beat the buttermilk, oil and egg together in a jug. Pour the liquid slowly into the dry ingredients and stir together lightly. Don't overmix as this will make the muffins heavy – a few smears of flour are fine.Squeeze the grated courgette to remove any the excess liquid. Stir the courgette, olives and chorizo (if using) into the mixture. Spoon 2 tablespoons of the mixture into each muffin case. Sprinkle a little extra cheddar over each muffin. Top each muffin with half a cherry tomato and slightly press it into the mixture.Bake for 18–20 minutes until golden-brown and cooked through. Cool for 5 minutes and serve. Preheat the oven to 200C/180C Fan/Gas 4. Line a 12 hole muffin tray with paper muffin cases. Preheat the oven to 200C/180C Fan/Gas 4. Line a 12 hole muffin tray with paper muffin cases. Mix together the flour, bicarbonate of soda, baking powder, a pinch of salt and the chopped herbs, if using, in a large bowl. Stir in the cheddar and Parmesan and mix until combined. Mix together the flour, bicarbonate of soda, baking powder, a pinch of salt and the chopped herbs, if using, in a large bowl. Stir in the cheddar and Parmesan and mix until combined. Beat the buttermilk, oil and egg together in a jug. Beat the buttermilk, oil and egg together in a jug. Pour the liquid slowly into the dry ingredients and stir together lightly. Don't overmix as this will make the muffins heavy – a few smears of flour are fine. Pour the liquid slowly into the dry ingredients and stir together lightly. Don't overmix as this will make the muffins heavy – a few smears of flour are fine. Squeeze the grated courgette to remove any the excess liquid. Stir the courgette, olives and chorizo (if using) into the mixture. Squeeze the grated courgette to remove any the excess liquid. Stir the courgette, olives and chorizo (if using) into the mixture. Spoon 2 tablespoons of the mixture into each muffin case. Sprinkle a little extra cheddar over each muffin. Top each muffin with half a cherry tomato and slightly press it into the mixture. Spoon 2 tablespoons of the mixture into each muffin case. Sprinkle a little extra cheddar over each muffin. Top each muffin with half a cherry tomato and slightly press it into the mixture. Bake for 18–20 minutes until golden-brown and cooked through. Cool for 5 minutes and serve. Bake for 18–20 minutes until golden-brown and cooked through. Cool for 5 minutes and serve. Recipe tips Replace the cheddar cheese with your favourite hard cheese. To make your own buttermilk, take the same quantity of milk and add a few drops of lemon juice. Other delicious toppings might be chopped chillies or peppers. | {
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"title": "Pizza muffins recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating These pizza muffins are crammed with delicious flavours. Perfect for a packed lunch or picnic. Experiment with the ingredients by adding some of your favourite pizza toppings. 200g/7oz self-raising flour½ tsp bicarbonate of soda 1 tsp baking powder¼ tsp or a pinch of salt (optional)handful of chopped basil and mint (optional)90g/3oz cheddar, grated, plus extra for topping20g/1oz Parmesan, grated130ml/4fl oz buttermilk 5 tbsp sunflower or vegetable oil 1 free-range egg1 small courgette, grated2 tbsp black olives, pitted and roughly chopped (optional) 3 tbsp roughly chopped chorizo (optional) 6 cherry tomatoes, halved (optional) 200g/7oz self-raising flour ½ tsp bicarbonate of soda 1 tsp baking powder ¼ tsp or a pinch of salt (optional) handful of chopped basil and mint (optional) 90g/3oz cheddar, grated, plus extra for topping 20g/1oz Parmesan, grated 130ml/4fl oz buttermilk 5 tbsp sunflower or vegetable oil 1 free-range egg 1 small courgette, grated 2 tbsp black olives, pitted and roughly chopped (optional) 3 tbsp roughly chopped chorizo (optional) 6 cherry tomatoes, halved (optional) Method Preheat the oven to 200C/180C Fan/Gas 4. Line a 12 hole muffin tray with paper muffin cases. Mix together the flour, bicarbonate of soda, baking powder, a pinch of salt and the chopped herbs, if using, in a large bowl. Stir in the cheddar and Parmesan and mix until combined. Beat the buttermilk, oil and egg together in a jug. Pour the liquid slowly into the dry ingredients and stir together lightly. Don't overmix as this will make the muffins heavy – a few smears of flour are fine.Squeeze the grated courgette to remove any the excess liquid. Stir the courgette, olives and chorizo (if using) into the mixture. Spoon 2 tablespoons of the mixture into each muffin case. Sprinkle a little extra cheddar over each muffin. Top each muffin with half a cherry tomato and slightly press it into the mixture.Bake for 18–20 minutes until golden-brown and cooked through. Cool for 5 minutes and serve. Preheat the oven to 200C/180C Fan/Gas 4. Line a 12 hole muffin tray with paper muffin cases. Preheat the oven to 200C/180C Fan/Gas 4. Line a 12 hole muffin tray with paper muffin cases. Mix together the flour, bicarbonate of soda, baking powder, a pinch of salt and the chopped herbs, if using, in a large bowl. Stir in the cheddar and Parmesan and mix until combined. Mix together the flour, bicarbonate of soda, baking powder, a pinch of salt and the chopped herbs, if using, in a large bowl. Stir in the cheddar and Parmesan and mix until combined. Beat the buttermilk, oil and egg together in a jug. Beat the buttermilk, oil and egg together in a jug. Pour the liquid slowly into the dry ingredients and stir together lightly. Don't overmix as this will make the muffins heavy – a few smears of flour are fine. Pour the liquid slowly into the dry ingredients and stir together lightly. Don't overmix as this will make the muffins heavy – a few smears of flour are fine. Squeeze the grated courgette to remove any the excess liquid. Stir the courgette, olives and chorizo (if using) into the mixture. Squeeze the grated courgette to remove any the excess liquid. Stir the courgette, olives and chorizo (if using) into the mixture. Spoon 2 tablespoons of the mixture into each muffin case. Sprinkle a little extra cheddar over each muffin. Top each muffin with half a cherry tomato and slightly press it into the mixture. Spoon 2 tablespoons of the mixture into each muffin case. Sprinkle a little extra cheddar over each muffin. Top each muffin with half a cherry tomato and slightly press it into the mixture. Bake for 18–20 minutes until golden-brown and cooked through. Cool for 5 minutes and serve. Bake for 18–20 minutes until golden-brown and cooked through. Cool for 5 minutes and serve. Recipe tips Replace the cheddar cheese with your favourite hard cheese. To make your own buttermilk, take the same quantity of milk and add a few drops of lemon juice. Other delicious toppings might be chopped chillies or peppers."
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} | 9d4e5c75b02ae2b7b3f98f9710869f349d9b66ca67360e92e84e8f683aa9eb0c | Beef chilli flash-fry with yoghurt rice recipe
For the beef chilli flash-fry, in a bowl, mix together all of the ground spices until well combined. Stir in the lime juice to form a smooth paste. Add the beef and mix until completely covered in the marinade. Cover the bowl with cling film and chill the beef in the fridge for at least an hour.For the yoghurt rice, heat the oil in a lidded wok over a high heat. When the oil is smoking, add the mustard seeds, then immediately cover the wok with the lid and reduce the heat slightly. (Caution: the mustard seeds will pop and can jump out of the pan - keep at a safe distance.) Once the mustard seeds have popped, remove the lid, add the cumin seeds and curry leaves, and stir-fry for a few seconds, until the cumin seeds darken. Add the asafoetida, chillies and ginger, then stir-fry for a further 1-2 minutes. Add the tomatoes and lime juice and stir-fry for a further 2-3 minutes, or until the tomatoes start to break down. Remove the wok from the heat, allow the pan contents to cool slightly, then stir in the yoghurt, coriander and cooked rice. Season, to taste, with salt. Set aside.For the beef chilli flash-fry, when the beef has marinated, heat half of the oil in a wok over a high heat. When the oil is smoking, add the marinated beef pieces. Stir-fry lightly for 3-4 minutes, until evenly browned (do not agitate the wok too much). Remove the beef pieces from the wok and set aside on a plate.Return the wok to the heat and add the remaining oil. Add the ginger and garlic and stir-fry for 1-2 minutes. Add the onions and continue to stir-fry until just softened.Add the peppers, spring onions, plum tomatoes and chillies to the wok and sprinkle over the chilli powder. Continue to stir-fry until the vegetables have softened and are starting to colour. Drizzle in the juices from the reserved beef. Season, to taste, with salt.When almost all of the beef juices have evaporated from the wok, return the reserved beef to the wok and toss for one minute to reheat. Remove the wok from the heat and stir through the fresh coriander.To serve, divide the yoghurt rice equally among serving plates and spoon over the chilli beef flash-fry. For the beef chilli flash-fry, in a bowl, mix together all of the ground spices until well combined. Stir in the lime juice to form a smooth paste. Add the beef and mix until completely covered in the marinade. Cover the bowl with cling film and chill the beef in the fridge for at least an hour. For the beef chilli flash-fry, in a bowl, mix together all of the ground spices until well combined. Stir in the lime juice to form a smooth paste. Add the beef and mix until completely covered in the marinade. Cover the bowl with cling film and chill the beef in the fridge for at least an hour. For the yoghurt rice, heat the oil in a lidded wok over a high heat. When the oil is smoking, add the mustard seeds, then immediately cover the wok with the lid and reduce the heat slightly. (Caution: the mustard seeds will pop and can jump out of the pan - keep at a safe distance.) For the yoghurt rice, heat the oil in a lidded wok over a high heat. When the oil is smoking, add the mustard seeds, then immediately cover the wok with the lid and reduce the heat slightly. (Caution: the mustard seeds will pop and can jump out of the pan - keep at a safe distance.) Once the mustard seeds have popped, remove the lid, add the cumin seeds and curry leaves, and stir-fry for a few seconds, until the cumin seeds darken. Add the asafoetida, chillies and ginger, then stir-fry for a further 1-2 minutes. Add the tomatoes and lime juice and stir-fry for a further 2-3 minutes, or until the tomatoes start to break down. Once the mustard seeds have popped, remove the lid, add the cumin seeds and curry leaves, and stir-fry for a few seconds, until the cumin seeds darken. Add the asafoetida, chillies and ginger, then stir-fry for a further 1-2 minutes. Add the tomatoes and lime juice and stir-fry for a further 2-3 minutes, or until the tomatoes start to break down. Remove the wok from the heat, allow the pan contents to cool slightly, then stir in the yoghurt, coriander and cooked rice. Season, to taste, with salt. Set aside. Remove the wok from the heat, allow the pan contents to cool slightly, then stir in the yoghurt, coriander and cooked rice. Season, to taste, with salt. Set aside. For the beef chilli flash-fry, when the beef has marinated, heat half of the oil in a wok over a high heat. When the oil is smoking, add the marinated beef pieces. Stir-fry lightly for 3-4 minutes, until evenly browned (do not agitate the wok too much). Remove the beef pieces from the wok and set aside on a plate. For the beef chilli flash-fry, when the beef has marinated, heat half of the oil in a wok over a high heat. When the oil is smoking, add the marinated beef pieces. Stir-fry lightly for 3-4 minutes, until evenly browned (do not agitate the wok too much). Remove the beef pieces from the wok and set aside on a plate. Return the wok to the heat and add the remaining oil. Add the ginger and garlic and stir-fry for 1-2 minutes. Add the onions and continue to stir-fry until just softened. Return the wok to the heat and add the remaining oil. Add the ginger and garlic and stir-fry for 1-2 minutes. Add the onions and continue to stir-fry until just softened. Add the peppers, spring onions, plum tomatoes and chillies to the wok and sprinkle over the chilli powder. Continue to stir-fry until the vegetables have softened and are starting to colour. Drizzle in the juices from the reserved beef. Season, to taste, with salt. Add the peppers, spring onions, plum tomatoes and chillies to the wok and sprinkle over the chilli powder. Continue to stir-fry until the vegetables have softened and are starting to colour. Drizzle in the juices from the reserved beef. Season, to taste, with salt. When almost all of the beef juices have evaporated from the wok, return the reserved beef to the wok and toss for one minute to reheat. Remove the wok from the heat and stir through the fresh coriander. When almost all of the beef juices have evaporated from the wok, return the reserved beef to the wok and toss for one minute to reheat. Remove the wok from the heat and stir through the fresh coriander. To serve, divide the yoghurt rice equally among serving plates and spoon over the chilli beef flash-fry. To serve, divide the yoghurt rice equally among serving plates and spoon over the chilli beef flash-fry. | {
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"title": "Beef chilli flash-fry with yoghurt rice recipe",
"content": "For the beef chilli flash-fry, in a bowl, mix together all of the ground spices until well combined. Stir in the lime juice to form a smooth paste. Add the beef and mix until completely covered in the marinade. Cover the bowl with cling film and chill the beef in the fridge for at least an hour.For the yoghurt rice, heat the oil in a lidded wok over a high heat. When the oil is smoking, add the mustard seeds, then immediately cover the wok with the lid and reduce the heat slightly. (Caution: the mustard seeds will pop and can jump out of the pan - keep at a safe distance.) Once the mustard seeds have popped, remove the lid, add the cumin seeds and curry leaves, and stir-fry for a few seconds, until the cumin seeds darken. Add the asafoetida, chillies and ginger, then stir-fry for a further 1-2 minutes. Add the tomatoes and lime juice and stir-fry for a further 2-3 minutes, or until the tomatoes start to break down. Remove the wok from the heat, allow the pan contents to cool slightly, then stir in the yoghurt, coriander and cooked rice. Season, to taste, with salt. Set aside.For the beef chilli flash-fry, when the beef has marinated, heat half of the oil in a wok over a high heat. When the oil is smoking, add the marinated beef pieces. Stir-fry lightly for 3-4 minutes, until evenly browned (do not agitate the wok too much). Remove the beef pieces from the wok and set aside on a plate.Return the wok to the heat and add the remaining oil. Add the ginger and garlic and stir-fry for 1-2 minutes. Add the onions and continue to stir-fry until just softened.Add the peppers, spring onions, plum tomatoes and chillies to the wok and sprinkle over the chilli powder. Continue to stir-fry until the vegetables have softened and are starting to colour. Drizzle in the juices from the reserved beef. Season, to taste, with salt.When almost all of the beef juices have evaporated from the wok, return the reserved beef to the wok and toss for one minute to reheat. Remove the wok from the heat and stir through the fresh coriander.To serve, divide the yoghurt rice equally among serving plates and spoon over the chilli beef flash-fry. For the beef chilli flash-fry, in a bowl, mix together all of the ground spices until well combined. Stir in the lime juice to form a smooth paste. Add the beef and mix until completely covered in the marinade. Cover the bowl with cling film and chill the beef in the fridge for at least an hour. For the beef chilli flash-fry, in a bowl, mix together all of the ground spices until well combined. Stir in the lime juice to form a smooth paste. Add the beef and mix until completely covered in the marinade. Cover the bowl with cling film and chill the beef in the fridge for at least an hour. For the yoghurt rice, heat the oil in a lidded wok over a high heat. When the oil is smoking, add the mustard seeds, then immediately cover the wok with the lid and reduce the heat slightly. (Caution: the mustard seeds will pop and can jump out of the pan - keep at a safe distance.) For the yoghurt rice, heat the oil in a lidded wok over a high heat. When the oil is smoking, add the mustard seeds, then immediately cover the wok with the lid and reduce the heat slightly. (Caution: the mustard seeds will pop and can jump out of the pan - keep at a safe distance.) Once the mustard seeds have popped, remove the lid, add the cumin seeds and curry leaves, and stir-fry for a few seconds, until the cumin seeds darken. Add the asafoetida, chillies and ginger, then stir-fry for a further 1-2 minutes. Add the tomatoes and lime juice and stir-fry for a further 2-3 minutes, or until the tomatoes start to break down. Once the mustard seeds have popped, remove the lid, add the cumin seeds and curry leaves, and stir-fry for a few seconds, until the cumin seeds darken. Add the asafoetida, chillies and ginger, then stir-fry for a further 1-2 minutes. Add the tomatoes and lime juice and stir-fry for a further 2-3 minutes, or until the tomatoes start to break down. Remove the wok from the heat, allow the pan contents to cool slightly, then stir in the yoghurt, coriander and cooked rice. Season, to taste, with salt. Set aside. Remove the wok from the heat, allow the pan contents to cool slightly, then stir in the yoghurt, coriander and cooked rice. Season, to taste, with salt. Set aside. For the beef chilli flash-fry, when the beef has marinated, heat half of the oil in a wok over a high heat. When the oil is smoking, add the marinated beef pieces. Stir-fry lightly for 3-4 minutes, until evenly browned (do not agitate the wok too much). Remove the beef pieces from the wok and set aside on a plate. For the beef chilli flash-fry, when the beef has marinated, heat half of the oil in a wok over a high heat. When the oil is smoking, add the marinated beef pieces. Stir-fry lightly for 3-4 minutes, until evenly browned (do not agitate the wok too much). Remove the beef pieces from the wok and set aside on a plate. Return the wok to the heat and add the remaining oil. Add the ginger and garlic and stir-fry for 1-2 minutes. Add the onions and continue to stir-fry until just softened. Return the wok to the heat and add the remaining oil. Add the ginger and garlic and stir-fry for 1-2 minutes. Add the onions and continue to stir-fry until just softened. Add the peppers, spring onions, plum tomatoes and chillies to the wok and sprinkle over the chilli powder. Continue to stir-fry until the vegetables have softened and are starting to colour. Drizzle in the juices from the reserved beef. Season, to taste, with salt. Add the peppers, spring onions, plum tomatoes and chillies to the wok and sprinkle over the chilli powder. Continue to stir-fry until the vegetables have softened and are starting to colour. Drizzle in the juices from the reserved beef. Season, to taste, with salt. When almost all of the beef juices have evaporated from the wok, return the reserved beef to the wok and toss for one minute to reheat. Remove the wok from the heat and stir through the fresh coriander. When almost all of the beef juices have evaporated from the wok, return the reserved beef to the wok and toss for one minute to reheat. Remove the wok from the heat and stir through the fresh coriander. To serve, divide the yoghurt rice equally among serving plates and spoon over the chilli beef flash-fry. To serve, divide the yoghurt rice equally among serving plates and spoon over the chilli beef flash-fry."
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} | b3961c5904f58802dd8b9774fec6fb6e2477919304eb5357dedbe08e0eb28eef | Blackberry muffins recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blackberry_muffins_01156_16x9.jpg Make the most of blackberry season with these easy muffins that taste like you're eating blackberry crumble for breakfast! The hazelnuts are the perfect autumnal complement. For this recipe, you will need a 12-hole muffin tin lined with large or tulip paper cases (or make your own using 15cm/6in squares of baking paper). 55g/2oz plain flour40g/1½oz demerara sugar25g/1oz blanched hazelnuts, roughly chopped40g/1½oz unsalted butter, melted 55g/2oz plain flour 40g/1½oz demerara sugar 25g/1oz blanched hazelnuts, roughly chopped 40g/1½oz unsalted butter, melted 75g/2¾oz unsalted butter225g/8oz plain flour175g/6oz caster sugar1½ tsp bicarbonate of sodapinch salt100ml/3½fl oz full-fat milk100ml/3½fl oz buttermilk or soured cream3 free-range eggs1 tsp vanilla extract or paste200g/7oz fresh blackberries (halved if large) 75g/2¾oz unsalted butter 225g/8oz plain flour 175g/6oz caster sugar 1½ tsp bicarbonate of soda pinch salt 100ml/3½fl oz full-fat milk 100ml/3½fl oz buttermilk or soured cream 3 free-range eggs 1 tsp vanilla extract or paste 200g/7oz fresh blackberries (halved if large) Method Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with large or tulip paper cases (or make your own using 15cm/6in squares of baking paper). To make the crumble topping, put the flour, demerara sugar and hazelnuts in a large bowl. Rub the butter into the dry ingredients using your fingertips until the mixture comes together in small clumps. Set aside. To make the muffins, melt the butter and leave to cool slightly. Sift the flour, sugar, bicarbonate of soda and salt into a large bowl.Whisk together the milk, buttermilk, eggs and vanilla extract in a jug until combined.Make a well in the middle of the dry ingredients. Add the milk mixture and the melted butter and mix with a balloon whisk until only just combined. Do not overmix – it’s ok for the mixture to be a little lumpy at this stage. Fold the blackberries into the batter using a large spoon.Divide the batter between the paper cases and scatter the top of each muffin with the crumble mixture. Bake on the middle shelf for 25–30 minutes or until golden-brown, well risen and a skewer inserted into the middle of a muffin comes out clean.Serve warm or at room temperature. Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with large or tulip paper cases (or make your own using 15cm/6in squares of baking paper). Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with large or tulip paper cases (or make your own using 15cm/6in squares of baking paper). To make the crumble topping, put the flour, demerara sugar and hazelnuts in a large bowl. Rub the butter into the dry ingredients using your fingertips until the mixture comes together in small clumps. Set aside. To make the crumble topping, put the flour, demerara sugar and hazelnuts in a large bowl. Rub the butter into the dry ingredients using your fingertips until the mixture comes together in small clumps. Set aside. To make the muffins, melt the butter and leave to cool slightly. Sift the flour, sugar, bicarbonate of soda and salt into a large bowl. To make the muffins, melt the butter and leave to cool slightly. Sift the flour, sugar, bicarbonate of soda and salt into a large bowl. Whisk together the milk, buttermilk, eggs and vanilla extract in a jug until combined. Whisk together the milk, buttermilk, eggs and vanilla extract in a jug until combined. Make a well in the middle of the dry ingredients. Add the milk mixture and the melted butter and mix with a balloon whisk until only just combined. Do not overmix – it’s ok for the mixture to be a little lumpy at this stage. Fold the blackberries into the batter using a large spoon. Make a well in the middle of the dry ingredients. Add the milk mixture and the melted butter and mix with a balloon whisk until only just combined. Do not overmix – it’s ok for the mixture to be a little lumpy at this stage. Fold the blackberries into the batter using a large spoon. Divide the batter between the paper cases and scatter the top of each muffin with the crumble mixture. Divide the batter between the paper cases and scatter the top of each muffin with the crumble mixture. Bake on the middle shelf for 25–30 minutes or until golden-brown, well risen and a skewer inserted into the middle of a muffin comes out clean. Bake on the middle shelf for 25–30 minutes or until golden-brown, well risen and a skewer inserted into the middle of a muffin comes out clean. Serve warm or at room temperature. Serve warm or at room temperature. Recipe tips Tulip paper cases help the muffins retain their tall shape (like coffee shop muffins) but they'll taste just as good in standard muffin cases, even if the tops are a little less domed. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blackberry_muffins_01156_16x9.jpg Make the most of blackberry season with these easy muffins that taste like you're eating blackberry crumble for breakfast! The hazelnuts are the perfect autumnal complement. For this recipe, you will need a 12-hole muffin tin lined with large or tulip paper cases (or make your own using 15cm/6in squares of baking paper). 55g/2oz plain flour40g/1½oz demerara sugar25g/1oz blanched hazelnuts, roughly chopped40g/1½oz unsalted butter, melted 55g/2oz plain flour 40g/1½oz demerara sugar 25g/1oz blanched hazelnuts, roughly chopped 40g/1½oz unsalted butter, melted 75g/2¾oz unsalted butter225g/8oz plain flour175g/6oz caster sugar1½ tsp bicarbonate of sodapinch salt100ml/3½fl oz full-fat milk100ml/3½fl oz buttermilk or soured cream3 free-range eggs1 tsp vanilla extract or paste200g/7oz fresh blackberries (halved if large) 75g/2¾oz unsalted butter 225g/8oz plain flour 175g/6oz caster sugar 1½ tsp bicarbonate of soda pinch salt 100ml/3½fl oz full-fat milk 100ml/3½fl oz buttermilk or soured cream 3 free-range eggs 1 tsp vanilla extract or paste 200g/7oz fresh blackberries (halved if large) Method Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with large or tulip paper cases (or make your own using 15cm/6in squares of baking paper). To make the crumble topping, put the flour, demerara sugar and hazelnuts in a large bowl. Rub the butter into the dry ingredients using your fingertips until the mixture comes together in small clumps. Set aside. To make the muffins, melt the butter and leave to cool slightly. Sift the flour, sugar, bicarbonate of soda and salt into a large bowl.Whisk together the milk, buttermilk, eggs and vanilla extract in a jug until combined.Make a well in the middle of the dry ingredients. Add the milk mixture and the melted butter and mix with a balloon whisk until only just combined. Do not overmix – it’s ok for the mixture to be a little lumpy at this stage. Fold the blackberries into the batter using a large spoon.Divide the batter between the paper cases and scatter the top of each muffin with the crumble mixture. Bake on the middle shelf for 25–30 minutes or until golden-brown, well risen and a skewer inserted into the middle of a muffin comes out clean.Serve warm or at room temperature. Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with large or tulip paper cases (or make your own using 15cm/6in squares of baking paper). Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with large or tulip paper cases (or make your own using 15cm/6in squares of baking paper). To make the crumble topping, put the flour, demerara sugar and hazelnuts in a large bowl. Rub the butter into the dry ingredients using your fingertips until the mixture comes together in small clumps. Set aside. To make the crumble topping, put the flour, demerara sugar and hazelnuts in a large bowl. Rub the butter into the dry ingredients using your fingertips until the mixture comes together in small clumps. Set aside. To make the muffins, melt the butter and leave to cool slightly. Sift the flour, sugar, bicarbonate of soda and salt into a large bowl. To make the muffins, melt the butter and leave to cool slightly. Sift the flour, sugar, bicarbonate of soda and salt into a large bowl. Whisk together the milk, buttermilk, eggs and vanilla extract in a jug until combined. Whisk together the milk, buttermilk, eggs and vanilla extract in a jug until combined. Make a well in the middle of the dry ingredients. Add the milk mixture and the melted butter and mix with a balloon whisk until only just combined. Do not overmix – it’s ok for the mixture to be a little lumpy at this stage. Fold the blackberries into the batter using a large spoon. Make a well in the middle of the dry ingredients. Add the milk mixture and the melted butter and mix with a balloon whisk until only just combined. Do not overmix – it’s ok for the mixture to be a little lumpy at this stage. Fold the blackberries into the batter using a large spoon. Divide the batter between the paper cases and scatter the top of each muffin with the crumble mixture. Divide the batter between the paper cases and scatter the top of each muffin with the crumble mixture. Bake on the middle shelf for 25–30 minutes or until golden-brown, well risen and a skewer inserted into the middle of a muffin comes out clean. Bake on the middle shelf for 25–30 minutes or until golden-brown, well risen and a skewer inserted into the middle of a muffin comes out clean. Serve warm or at room temperature. Serve warm or at room temperature. Recipe tips Tulip paper cases help the muffins retain their tall shape (like coffee shop muffins) but they'll taste just as good in standard muffin cases, even if the tops are a little less domed."
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} | 141acdc6788e269cf3d435e7a507faf61bec6db342ced298a9d89e73d9892518 | Savoury muffins recipe
Savoury gruyère and courgette muffins An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gruyere_and_courgette_61507_16x9.jpg This easy brunch recipe is great for using up a glut of courgettes. Try serving these savoury muffins with scrambled eggs and bacon. 225g/8oz self-raising flour1 tsp baking powder100g/3½oz courgette, gratedsalt and freshly ground black pepper75g/2¾oz Gruyère, grated (or similar vegetarian cheese, such as emmental)175ml/6fl oz full fat milk1 free-range egg, beaten75ml/2¾fl oz olive oil, plus extra for greasing1 tbsp chopped fresh rosemarybutter, to serve 225g/8oz self-raising flour 1 tsp baking powder 100g/3½oz courgette, grated salt and freshly ground black pepper 75g/2¾oz Gruyère, grated (or similar vegetarian cheese, such as emmental) 175ml/6fl oz full fat milk 1 free-range egg, beaten 75ml/2¾fl oz olive oil, plus extra for greasing 1 tbsp chopped fresh rosemary butter, to serve Method Preheat the oven to 180C/350F/Gas 4. Grease 5 of the holes in a 12-hole muffin tray with olive oil.Mix the flour, baking powder, courgette, seasoning and 50g/1¾oz of the cheese together in a bowl.In a separate bowl, whisk the milk, egg and olive oil together until well combined. Add the liquid mixture and rosemary to the dry ingredients and mix until well combined.Divide the mixture among the muffin holes and bake for 10 minutes in the oven, then sprinkle over the remaining cheese. Bake for a further 10-15, or until risen and golden-brown.Serve the muffins warm, with butter. Preheat the oven to 180C/350F/Gas 4. Grease 5 of the holes in a 12-hole muffin tray with olive oil. Preheat the oven to 180C/350F/Gas 4. Grease 5 of the holes in a 12-hole muffin tray with olive oil. Mix the flour, baking powder, courgette, seasoning and 50g/1¾oz of the cheese together in a bowl. Mix the flour, baking powder, courgette, seasoning and 50g/1¾oz of the cheese together in a bowl. In a separate bowl, whisk the milk, egg and olive oil together until well combined. Add the liquid mixture and rosemary to the dry ingredients and mix until well combined. In a separate bowl, whisk the milk, egg and olive oil together until well combined. Add the liquid mixture and rosemary to the dry ingredients and mix until well combined. Divide the mixture among the muffin holes and bake for 10 minutes in the oven, then sprinkle over the remaining cheese. Bake for a further 10-15, or until risen and golden-brown. Divide the mixture among the muffin holes and bake for 10 minutes in the oven, then sprinkle over the remaining cheese. Bake for a further 10-15, or until risen and golden-brown. Serve the muffins warm, with butter. Serve the muffins warm, with butter. Recipe tips For quick assembly, mix the dry ingredients and wet ingredients in separate bowls the night before. Cover with cling film and store in the fridge, then mix together in the morning, divide the mixture among the muffin holes and pop into the oven. | {
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"content": "Savoury gruyère and courgette muffins An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gruyere_and_courgette_61507_16x9.jpg This easy brunch recipe is great for using up a glut of courgettes. Try serving these savoury muffins with scrambled eggs and bacon. 225g/8oz self-raising flour1 tsp baking powder100g/3½oz courgette, gratedsalt and freshly ground black pepper75g/2¾oz Gruyère, grated (or similar vegetarian cheese, such as emmental)175ml/6fl oz full fat milk1 free-range egg, beaten75ml/2¾fl oz olive oil, plus extra for greasing1 tbsp chopped fresh rosemarybutter, to serve 225g/8oz self-raising flour 1 tsp baking powder 100g/3½oz courgette, grated salt and freshly ground black pepper 75g/2¾oz Gruyère, grated (or similar vegetarian cheese, such as emmental) 175ml/6fl oz full fat milk 1 free-range egg, beaten 75ml/2¾fl oz olive oil, plus extra for greasing 1 tbsp chopped fresh rosemary butter, to serve Method Preheat the oven to 180C/350F/Gas 4. Grease 5 of the holes in a 12-hole muffin tray with olive oil.Mix the flour, baking powder, courgette, seasoning and 50g/1¾oz of the cheese together in a bowl.In a separate bowl, whisk the milk, egg and olive oil together until well combined. Add the liquid mixture and rosemary to the dry ingredients and mix until well combined.Divide the mixture among the muffin holes and bake for 10 minutes in the oven, then sprinkle over the remaining cheese. Bake for a further 10-15, or until risen and golden-brown.Serve the muffins warm, with butter. Preheat the oven to 180C/350F/Gas 4. Grease 5 of the holes in a 12-hole muffin tray with olive oil. Preheat the oven to 180C/350F/Gas 4. Grease 5 of the holes in a 12-hole muffin tray with olive oil. Mix the flour, baking powder, courgette, seasoning and 50g/1¾oz of the cheese together in a bowl. Mix the flour, baking powder, courgette, seasoning and 50g/1¾oz of the cheese together in a bowl. In a separate bowl, whisk the milk, egg and olive oil together until well combined. Add the liquid mixture and rosemary to the dry ingredients and mix until well combined. In a separate bowl, whisk the milk, egg and olive oil together until well combined. Add the liquid mixture and rosemary to the dry ingredients and mix until well combined. Divide the mixture among the muffin holes and bake for 10 minutes in the oven, then sprinkle over the remaining cheese. Bake for a further 10-15, or until risen and golden-brown. Divide the mixture among the muffin holes and bake for 10 minutes in the oven, then sprinkle over the remaining cheese. Bake for a further 10-15, or until risen and golden-brown. Serve the muffins warm, with butter. Serve the muffins warm, with butter. Recipe tips For quick assembly, mix the dry ingredients and wet ingredients in separate bowls the night before. Cover with cling film and store in the fridge, then mix together in the morning, divide the mixture among the muffin holes and pop into the oven."
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} | fbe9e2df4a7fcc0bac003f4123524c66dc1c2326a201bc27d9d6378fc45d7060 | Chai muffins recipe
An average of 4.1 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chai_muffins_06244_16x9.jpg Taking tea in muffin form seems ideal for breakfast, and the warm spices of chai bring scented richness without heft. I’ve made these dairy-free, but if you want to, you can easily use semi-skimmed milk in place of the almond milk. I want to make it as easy as possible for you to make these, as this is a particularly splendid specimen of muffin. 225ml/8fl oz unsweetened almond milk2 Chai teabags1 tsp ground cinnamon400g/14oz white spelt flour2½ tsp baking powder150g/5½oz soft light brown sugar75g/2½oz natural skin-on almonds, roughly chopped2 large free-range eggs150ml/5fl oz sunflower oil 225ml/8fl oz unsweetened almond milk 2 Chai teabags 1 tsp ground cinnamon 400g/14oz white spelt flour 2½ tsp baking powder 150g/5½oz soft light brown sugar 75g/2½oz natural skin-on almonds, roughly chopped 2 large free-range eggs 150ml/5fl oz sunflower oil Method Warm the almond milk with the contents of the 2 teabags (I just rip them open over the pan) and cinnamon – stirring to mix – and leave to cool.While the milk’s cooling, preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with paper cases.In a large bowl, measure out the flour, baking powder, sugar and all but 2 tablespoons of the chopped almonds, and combine well.When the milk has cooled, add the eggs and oil, then whisk well. Add the liquid ingredients to the dry ingredients, using a wooden spoon. Don’t be too efficient about this: a slightly lumpy batter makes for lighter muffins. Divide the mixture between the muffin cases (it will fill them well), then sprinkle equally with the remaining almonds and bake for 20–25 minutes, or until a cake tester comes out clean and the muffins are slightly risen and pleasingly golden-brown on top.Remove to a wire rack to cool for about 10 minutes before devouring. Warm the almond milk with the contents of the 2 teabags (I just rip them open over the pan) and cinnamon – stirring to mix – and leave to cool. Warm the almond milk with the contents of the 2 teabags (I just rip them open over the pan) and cinnamon – stirring to mix – and leave to cool. While the milk’s cooling, preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with paper cases. While the milk’s cooling, preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with paper cases. In a large bowl, measure out the flour, baking powder, sugar and all but 2 tablespoons of the chopped almonds, and combine well. In a large bowl, measure out the flour, baking powder, sugar and all but 2 tablespoons of the chopped almonds, and combine well. When the milk has cooled, add the eggs and oil, then whisk well. When the milk has cooled, add the eggs and oil, then whisk well. Add the liquid ingredients to the dry ingredients, using a wooden spoon. Don’t be too efficient about this: a slightly lumpy batter makes for lighter muffins. Divide the mixture between the muffin cases (it will fill them well), then sprinkle equally with the remaining almonds and bake for 20–25 minutes, or until a cake tester comes out clean and the muffins are slightly risen and pleasingly golden-brown on top. Add the liquid ingredients to the dry ingredients, using a wooden spoon. Don’t be too efficient about this: a slightly lumpy batter makes for lighter muffins. Divide the mixture between the muffin cases (it will fill them well), then sprinkle equally with the remaining almonds and bake for 20–25 minutes, or until a cake tester comes out clean and the muffins are slightly risen and pleasingly golden-brown on top. Remove to a wire rack to cool for about 10 minutes before devouring. Remove to a wire rack to cool for about 10 minutes before devouring. Recipe tips If you can’t get the white spelt flour, which is magnificent in muffins, use 300g/10½oz plain flour and 100g/3½oz plain wholemeal (not bread) flour instead. These are best eaten on day they are made, otherwise store in an airtight container for 1–2 days. Reheat in an oven preheated to 150C/Gas 2 for about 8 minutes. Best served warm. To freeze, stack fully cooled muffins in an airtight container with baking parchment between the layers, or wrap individually in clingfilm then put in a resealable bag. Freeze for up to 3 months. Defrost on a wire rack for about 1 hour. | {
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"title": "Chai muffins recipe",
"content": "An average of 4.1 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chai_muffins_06244_16x9.jpg Taking tea in muffin form seems ideal for breakfast, and the warm spices of chai bring scented richness without heft. I’ve made these dairy-free, but if you want to, you can easily use semi-skimmed milk in place of the almond milk. I want to make it as easy as possible for you to make these, as this is a particularly splendid specimen of muffin. 225ml/8fl oz unsweetened almond milk2 Chai teabags1 tsp ground cinnamon400g/14oz white spelt flour2½ tsp baking powder150g/5½oz soft light brown sugar75g/2½oz natural skin-on almonds, roughly chopped2 large free-range eggs150ml/5fl oz sunflower oil 225ml/8fl oz unsweetened almond milk 2 Chai teabags 1 tsp ground cinnamon 400g/14oz white spelt flour 2½ tsp baking powder 150g/5½oz soft light brown sugar 75g/2½oz natural skin-on almonds, roughly chopped 2 large free-range eggs 150ml/5fl oz sunflower oil Method Warm the almond milk with the contents of the 2 teabags (I just rip them open over the pan) and cinnamon – stirring to mix – and leave to cool.While the milk’s cooling, preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with paper cases.In a large bowl, measure out the flour, baking powder, sugar and all but 2 tablespoons of the chopped almonds, and combine well.When the milk has cooled, add the eggs and oil, then whisk well. Add the liquid ingredients to the dry ingredients, using a wooden spoon. Don’t be too efficient about this: a slightly lumpy batter makes for lighter muffins. Divide the mixture between the muffin cases (it will fill them well), then sprinkle equally with the remaining almonds and bake for 20–25 minutes, or until a cake tester comes out clean and the muffins are slightly risen and pleasingly golden-brown on top.Remove to a wire rack to cool for about 10 minutes before devouring. Warm the almond milk with the contents of the 2 teabags (I just rip them open over the pan) and cinnamon – stirring to mix – and leave to cool. Warm the almond milk with the contents of the 2 teabags (I just rip them open over the pan) and cinnamon – stirring to mix – and leave to cool. While the milk’s cooling, preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with paper cases. While the milk’s cooling, preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with paper cases. In a large bowl, measure out the flour, baking powder, sugar and all but 2 tablespoons of the chopped almonds, and combine well. In a large bowl, measure out the flour, baking powder, sugar and all but 2 tablespoons of the chopped almonds, and combine well. When the milk has cooled, add the eggs and oil, then whisk well. When the milk has cooled, add the eggs and oil, then whisk well. Add the liquid ingredients to the dry ingredients, using a wooden spoon. Don’t be too efficient about this: a slightly lumpy batter makes for lighter muffins. Divide the mixture between the muffin cases (it will fill them well), then sprinkle equally with the remaining almonds and bake for 20–25 minutes, or until a cake tester comes out clean and the muffins are slightly risen and pleasingly golden-brown on top. Add the liquid ingredients to the dry ingredients, using a wooden spoon. Don’t be too efficient about this: a slightly lumpy batter makes for lighter muffins. Divide the mixture between the muffin cases (it will fill them well), then sprinkle equally with the remaining almonds and bake for 20–25 minutes, or until a cake tester comes out clean and the muffins are slightly risen and pleasingly golden-brown on top. Remove to a wire rack to cool for about 10 minutes before devouring. Remove to a wire rack to cool for about 10 minutes before devouring. Recipe tips If you can’t get the white spelt flour, which is magnificent in muffins, use 300g/10½oz plain flour and 100g/3½oz plain wholemeal (not bread) flour instead. These are best eaten on day they are made, otherwise store in an airtight container for 1–2 days. Reheat in an oven preheated to 150C/Gas 2 for about 8 minutes. Best served warm. To freeze, stack fully cooled muffins in an airtight container with baking parchment between the layers, or wrap individually in clingfilm then put in a resealable bag. Freeze for up to 3 months. Defrost on a wire rack for about 1 hour."
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} | 22433ec3a562c22249e8bfbed529dbd092bc768e41585e11e670686e24fd07bb | Blueberry muffin recipe
Blueberry muffins An average of 4.1 out of 5 stars from 119 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blueberrymuffins_67846_16x9.jpg These are the best blueberry muffins ever, but you can use this recipe as a basic muffin recipe, too. Leave the muffin mixture to rest for as long as your willpower can bear… Each serving provides 214 kcal, 3.5g protein, 20.5g carbohydrates (of which 10g sugars), 13g fat (of which 8g saturates), 1g fibre and 0.5g salt. 110g/4oz plain flour110g/4oz butter, softened65g/2½oz caster sugar2 free-range eggs1½ tsp baking powder125g/4½oz blueberries, or equivalent in frozen blueberriespinch freshly grated nutmeg 110g/4oz plain flour 110g/4oz butter, softened 65g/2½oz caster sugar 2 free-range eggs 1½ tsp baking powder 125g/4½oz blueberries, or equivalent in frozen blueberries pinch freshly grated nutmeg Method Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour, preferably overnight. Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about eight blueberries. Bake in an oven set at 200C/180C Fan/Gas 6 for 20 minutes, or until golden on top. Serve warm. Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour, preferably overnight. Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour, preferably overnight. Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about eight blueberries. Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about eight blueberries. Bake in an oven set at 200C/180C Fan/Gas 6 for 20 minutes, or until golden on top. Serve warm. Bake in an oven set at 200C/180C Fan/Gas 6 for 20 minutes, or until golden on top. Serve warm. Recipe tips You can use thawed frozen blueberries for this easy muffin recipe, or you can swap the blueberries for chopped apple, raspberries, chocolate chips, chopped bananas or nuts. | {
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"content": "Blueberry muffins An average of 4.1 out of 5 stars from 119 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blueberrymuffins_67846_16x9.jpg These are the best blueberry muffins ever, but you can use this recipe as a basic muffin recipe, too. Leave the muffin mixture to rest for as long as your willpower can bear… Each serving provides 214 kcal, 3.5g protein, 20.5g carbohydrates (of which 10g sugars), 13g fat (of which 8g saturates), 1g fibre and 0.5g salt. 110g/4oz plain flour110g/4oz butter, softened65g/2½oz caster sugar2 free-range eggs1½ tsp baking powder125g/4½oz blueberries, or equivalent in frozen blueberriespinch freshly grated nutmeg 110g/4oz plain flour 110g/4oz butter, softened 65g/2½oz caster sugar 2 free-range eggs 1½ tsp baking powder 125g/4½oz blueberries, or equivalent in frozen blueberries pinch freshly grated nutmeg Method Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour, preferably overnight. Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about eight blueberries. Bake in an oven set at 200C/180C Fan/Gas 6 for 20 minutes, or until golden on top. Serve warm. Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour, preferably overnight. Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour, preferably overnight. Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about eight blueberries. Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about eight blueberries. Bake in an oven set at 200C/180C Fan/Gas 6 for 20 minutes, or until golden on top. Serve warm. Bake in an oven set at 200C/180C Fan/Gas 6 for 20 minutes, or until golden on top. Serve warm. Recipe tips You can use thawed frozen blueberries for this easy muffin recipe, or you can swap the blueberries for chopped apple, raspberries, chocolate chips, chopped bananas or nuts."
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} | 713948d3b3bab0f28e6a5cf99a053703539dc088bb938709951e84639314069b | Cinnamon, banana and blueberry muffins recipe
An average of 2.7 out of 5 stars from 82 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cinnamon_banana_and_80291_16x9.jpg Knock-up a batch of these quick and easy low-fat muffins from The Hairy Bikers in under half an hour. Each serving contains 256kcal, 5.5g protein, 44g carbohydrates (of which 19g sugars), 6g fat (of which 1.5g saturates), 2g fibre and 0.5g salt. 250g/9oz plain flour2 tsp baking powder 1 tsp ground cinnamon, plus ½ tsp extra for the toppingpinch of salt150g/5oz blueberries2 very ripe bananas, mashed 3 tbsp honey 3 tbsp vegetable oil 1 large free-range egg185ml/6fl oz milk50g/2oz caster sugar 250g/9oz plain flour 2 tsp baking powder 1 tsp ground cinnamon, plus ½ tsp extra for the topping pinch of salt 150g/5oz blueberries 2 very ripe bananas, mashed 3 tbsp honey 3 tbsp vegetable oil 1 large free-range egg 185ml/6fl oz milk 50g/2oz caster sugar Method Preheat the oven to 180C/170C Fan/Gas 4. Line 8 holes of a muffin tin with paper muffin cases.Sift the flour, baking powder, cinnamon and salt into a large mixing bowl. Add the blueberries and lightly toss the fruit through the flour. In a separate bowl, lightly whisk together the mashed bananas, honey, vegetable oil, egg and milk.Add the liquid ingredients to the dry ingredients and stir until just combined (don't over-mix or your muffins won't be as light in texture). Spoon the batter into the individual muffin cases. Mix the extra half a teaspoon of cinnamon and the caster sugar together and sprinkle on top of the batter. Bake for 20 minutes, until risen and lightly golden. Ideally serve warm fresh from the oven. Preheat the oven to 180C/170C Fan/Gas 4. Line 8 holes of a muffin tin with paper muffin cases. Preheat the oven to 180C/170C Fan/Gas 4. Line 8 holes of a muffin tin with paper muffin cases. Sift the flour, baking powder, cinnamon and salt into a large mixing bowl. Add the blueberries and lightly toss the fruit through the flour. Sift the flour, baking powder, cinnamon and salt into a large mixing bowl. Add the blueberries and lightly toss the fruit through the flour. In a separate bowl, lightly whisk together the mashed bananas, honey, vegetable oil, egg and milk. In a separate bowl, lightly whisk together the mashed bananas, honey, vegetable oil, egg and milk. Add the liquid ingredients to the dry ingredients and stir until just combined (don't over-mix or your muffins won't be as light in texture). Spoon the batter into the individual muffin cases. Add the liquid ingredients to the dry ingredients and stir until just combined (don't over-mix or your muffins won't be as light in texture). Spoon the batter into the individual muffin cases. Mix the extra half a teaspoon of cinnamon and the caster sugar together and sprinkle on top of the batter. Mix the extra half a teaspoon of cinnamon and the caster sugar together and sprinkle on top of the batter. Bake for 20 minutes, until risen and lightly golden. Ideally serve warm fresh from the oven. Bake for 20 minutes, until risen and lightly golden. Ideally serve warm fresh from the oven. | {
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"title": "Cinnamon, banana and blueberry muffins recipe",
"content": "An average of 2.7 out of 5 stars from 82 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cinnamon_banana_and_80291_16x9.jpg Knock-up a batch of these quick and easy low-fat muffins from The Hairy Bikers in under half an hour. Each serving contains 256kcal, 5.5g protein, 44g carbohydrates (of which 19g sugars), 6g fat (of which 1.5g saturates), 2g fibre and 0.5g salt. 250g/9oz plain flour2 tsp baking powder 1 tsp ground cinnamon, plus ½ tsp extra for the toppingpinch of salt150g/5oz blueberries2 very ripe bananas, mashed 3 tbsp honey 3 tbsp vegetable oil 1 large free-range egg185ml/6fl oz milk50g/2oz caster sugar 250g/9oz plain flour 2 tsp baking powder 1 tsp ground cinnamon, plus ½ tsp extra for the topping pinch of salt 150g/5oz blueberries 2 very ripe bananas, mashed 3 tbsp honey 3 tbsp vegetable oil 1 large free-range egg 185ml/6fl oz milk 50g/2oz caster sugar Method Preheat the oven to 180C/170C Fan/Gas 4. Line 8 holes of a muffin tin with paper muffin cases.Sift the flour, baking powder, cinnamon and salt into a large mixing bowl. Add the blueberries and lightly toss the fruit through the flour. In a separate bowl, lightly whisk together the mashed bananas, honey, vegetable oil, egg and milk.Add the liquid ingredients to the dry ingredients and stir until just combined (don't over-mix or your muffins won't be as light in texture). Spoon the batter into the individual muffin cases. Mix the extra half a teaspoon of cinnamon and the caster sugar together and sprinkle on top of the batter. Bake for 20 minutes, until risen and lightly golden. Ideally serve warm fresh from the oven. Preheat the oven to 180C/170C Fan/Gas 4. Line 8 holes of a muffin tin with paper muffin cases. Preheat the oven to 180C/170C Fan/Gas 4. Line 8 holes of a muffin tin with paper muffin cases. Sift the flour, baking powder, cinnamon and salt into a large mixing bowl. Add the blueberries and lightly toss the fruit through the flour. Sift the flour, baking powder, cinnamon and salt into a large mixing bowl. Add the blueberries and lightly toss the fruit through the flour. In a separate bowl, lightly whisk together the mashed bananas, honey, vegetable oil, egg and milk. In a separate bowl, lightly whisk together the mashed bananas, honey, vegetable oil, egg and milk. Add the liquid ingredients to the dry ingredients and stir until just combined (don't over-mix or your muffins won't be as light in texture). Spoon the batter into the individual muffin cases. Add the liquid ingredients to the dry ingredients and stir until just combined (don't over-mix or your muffins won't be as light in texture). Spoon the batter into the individual muffin cases. Mix the extra half a teaspoon of cinnamon and the caster sugar together and sprinkle on top of the batter. Mix the extra half a teaspoon of cinnamon and the caster sugar together and sprinkle on top of the batter. Bake for 20 minutes, until risen and lightly golden. Ideally serve warm fresh from the oven. Bake for 20 minutes, until risen and lightly golden. Ideally serve warm fresh from the oven."
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} | 5085b05b6cf01e1a356a3c3fcd6e7bbed7086c1a7b40c96ccd0e424bde3a5dea | Bacon, egg and cheese muffins recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_egg_and_cheese_08419_16x9.jpg These handy, healthy muffins are made with coconut flour and are perfect for refuelling when you’re on the go. Each muffin provides 274 kcal, 18g protein, 10.5g carbohydrate (of which 2.7g sugars), 18g fat (of which 8g saturates), 6g fibre and 1.8g salt. 4-6 bacon rashers bacon4 free-range eggs4 tbsp full-fat probiotic yoghurt (or ready-made apple sauce) 4 tbsp coconut flour40g/1½oz mature Cheddar, grated2 spring onions, trimmed, finely slicedsmall handful kale, tough stems removed, leaves finely sliced¼ tsp baking powder ¼ tsp saltlarge pinch freshly ground black pepper 4-6 bacon rashers bacon 4 free-range eggs 4 tbsp full-fat probiotic yoghurt (or ready-made apple sauce) 4 tbsp coconut flour 40g/1½oz mature Cheddar, grated 2 spring onions, trimmed, finely sliced small handful kale, tough stems removed, leaves finely sliced ¼ tsp baking powder ¼ tsp salt large pinch freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 6. Line 4 of the holes of a large muffin tin with baking paper.Heat a non-stick frying pan over a medium to high heat. Add the bacon in batches and dry-fry until crisp. Allow to cool, then chop into pieces and set aside.Beat the eggs and the yoghurt together until smooth and aerated, then stir in the remaining ingredients until well combined.Divide the muffin batter equally among 4 of the holes of the prepared muffin tin, or until the mixture reaches three-quarters of the way up the sides.Bake for 18-20 minutes, or until the tops of the muffins are golden-brown and a skewer inserted into the centre of the muffins comes out clean. Preheat the oven to 190C/170C Fan/Gas 6. Line 4 of the holes of a large muffin tin with baking paper. Preheat the oven to 190C/170C Fan/Gas 6. Line 4 of the holes of a large muffin tin with baking paper. Heat a non-stick frying pan over a medium to high heat. Add the bacon in batches and dry-fry until crisp. Allow to cool, then chop into pieces and set aside. Heat a non-stick frying pan over a medium to high heat. Add the bacon in batches and dry-fry until crisp. Allow to cool, then chop into pieces and set aside. Beat the eggs and the yoghurt together until smooth and aerated, then stir in the remaining ingredients until well combined. Beat the eggs and the yoghurt together until smooth and aerated, then stir in the remaining ingredients until well combined. Divide the muffin batter equally among 4 of the holes of the prepared muffin tin, or until the mixture reaches three-quarters of the way up the sides. Divide the muffin batter equally among 4 of the holes of the prepared muffin tin, or until the mixture reaches three-quarters of the way up the sides. Bake for 18-20 minutes, or until the tops of the muffins are golden-brown and a skewer inserted into the centre of the muffins comes out clean. Bake for 18-20 minutes, or until the tops of the muffins are golden-brown and a skewer inserted into the centre of the muffins comes out clean. | {
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"title": "Bacon, egg and cheese muffins recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_egg_and_cheese_08419_16x9.jpg These handy, healthy muffins are made with coconut flour and are perfect for refuelling when you’re on the go. Each muffin provides 274 kcal, 18g protein, 10.5g carbohydrate (of which 2.7g sugars), 18g fat (of which 8g saturates), 6g fibre and 1.8g salt. 4-6 bacon rashers bacon4 free-range eggs4 tbsp full-fat probiotic yoghurt (or ready-made apple sauce) 4 tbsp coconut flour40g/1½oz mature Cheddar, grated2 spring onions, trimmed, finely slicedsmall handful kale, tough stems removed, leaves finely sliced¼ tsp baking powder ¼ tsp saltlarge pinch freshly ground black pepper 4-6 bacon rashers bacon 4 free-range eggs 4 tbsp full-fat probiotic yoghurt (or ready-made apple sauce) 4 tbsp coconut flour 40g/1½oz mature Cheddar, grated 2 spring onions, trimmed, finely sliced small handful kale, tough stems removed, leaves finely sliced ¼ tsp baking powder ¼ tsp salt large pinch freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 6. Line 4 of the holes of a large muffin tin with baking paper.Heat a non-stick frying pan over a medium to high heat. Add the bacon in batches and dry-fry until crisp. Allow to cool, then chop into pieces and set aside.Beat the eggs and the yoghurt together until smooth and aerated, then stir in the remaining ingredients until well combined.Divide the muffin batter equally among 4 of the holes of the prepared muffin tin, or until the mixture reaches three-quarters of the way up the sides.Bake for 18-20 minutes, or until the tops of the muffins are golden-brown and a skewer inserted into the centre of the muffins comes out clean. Preheat the oven to 190C/170C Fan/Gas 6. Line 4 of the holes of a large muffin tin with baking paper. Preheat the oven to 190C/170C Fan/Gas 6. Line 4 of the holes of a large muffin tin with baking paper. Heat a non-stick frying pan over a medium to high heat. Add the bacon in batches and dry-fry until crisp. Allow to cool, then chop into pieces and set aside. Heat a non-stick frying pan over a medium to high heat. Add the bacon in batches and dry-fry until crisp. Allow to cool, then chop into pieces and set aside. Beat the eggs and the yoghurt together until smooth and aerated, then stir in the remaining ingredients until well combined. Beat the eggs and the yoghurt together until smooth and aerated, then stir in the remaining ingredients until well combined. Divide the muffin batter equally among 4 of the holes of the prepared muffin tin, or until the mixture reaches three-quarters of the way up the sides. Divide the muffin batter equally among 4 of the holes of the prepared muffin tin, or until the mixture reaches three-quarters of the way up the sides. Bake for 18-20 minutes, or until the tops of the muffins are golden-brown and a skewer inserted into the centre of the muffins comes out clean. Bake for 18-20 minutes, or until the tops of the muffins are golden-brown and a skewer inserted into the centre of the muffins comes out clean."
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} | fb5170a26f28ab57440d26fc664a1a89b49b6684f83930a80f738f9edabc1858 | Vegan blueberry muffins recipe
An average of 4.1 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_poppy_seed_34146_16x9.jpg These vegan blueberry muffins are also stuffed with lemon and poppy seeds, because why should you have to choose? That way they work brilliantly for breakfast. Or glaze with an easy icing for afternoon tea. 200ml/7fl oz oat milk1 tsp apple cider vinegar300g/10½oz plain flour ½ tsp salt150g/5½oz caster sugar 1¼ tsp bicarbonate of soda2 tsp baking powder3 tbsp poppy seeds2 lemons, juice and zest2½ tbsp olive oil, plus extra for greasing175g/6oz frozen blueberries 200ml/7fl oz oat milk 1 tsp apple cider vinegar 300g/10½oz plain flour ½ tsp salt 150g/5½oz caster sugar 1¼ tsp bicarbonate of soda 2 tsp baking powder 3 tbsp poppy seeds 2 lemons, juice and zest 2½ tbsp olive oil, plus extra for greasing 175g/6oz frozen blueberries 120g/4¼oz icing sugar2 tbsp oat milk 4 tbsp fresh lemon juice lemon zest, to garnish 120g/4¼oz icing sugar 2 tbsp oat milk 4 tbsp fresh lemon juice lemon zest, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6 and grease a 10–12-hole muffin tin.Mix the oat milk and vinegar together and leave for about 5 minutes to create a buttermilk-like consistency.Sift all the dry ingredients together in a large bowl. Pour the remaining wet ingredients into the milk and vinegar and whisk together. Fold the wet ingredients into the dry, making sure no pockets of flour have been left. Add half the frozen blueberries, if using, to the mixed batter and turn gently (you just want to fold them in to prevent the colours mixing). Divide the mixture evenly between the muffin tin holes and top each one with a few of the remaining frozen berries and push into the surface. Bake for 25–30 minutes until a skewer inserted into the centres comes out clean. Remove from the tin and allow to cool completely if you want to add the icing.To make the icing, mix the icing sugar with the oat milk and lemon juice in a bowl until runny enough to drizzle over the top of each muffin (simply add 1 teaspoon more of icing sugar at a time if it’s too runny). Sprinkle fresh lemon zest over the top of each muffin to decorate. Preheat the oven to 200C/180C Fan/Gas 6 and grease a 10–12-hole muffin tin. Preheat the oven to 200C/180C Fan/Gas 6 and grease a 10–12-hole muffin tin. Mix the oat milk and vinegar together and leave for about 5 minutes to create a buttermilk-like consistency. Mix the oat milk and vinegar together and leave for about 5 minutes to create a buttermilk-like consistency. Sift all the dry ingredients together in a large bowl. Pour the remaining wet ingredients into the milk and vinegar and whisk together. Fold the wet ingredients into the dry, making sure no pockets of flour have been left. Sift all the dry ingredients together in a large bowl. Pour the remaining wet ingredients into the milk and vinegar and whisk together. Fold the wet ingredients into the dry, making sure no pockets of flour have been left. Add half the frozen blueberries, if using, to the mixed batter and turn gently (you just want to fold them in to prevent the colours mixing). Divide the mixture evenly between the muffin tin holes and top each one with a few of the remaining frozen berries and push into the surface. Bake for 25–30 minutes until a skewer inserted into the centres comes out clean. Remove from the tin and allow to cool completely if you want to add the icing. Add half the frozen blueberries, if using, to the mixed batter and turn gently (you just want to fold them in to prevent the colours mixing). Divide the mixture evenly between the muffin tin holes and top each one with a few of the remaining frozen berries and push into the surface. Bake for 25–30 minutes until a skewer inserted into the centres comes out clean. Remove from the tin and allow to cool completely if you want to add the icing. To make the icing, mix the icing sugar with the oat milk and lemon juice in a bowl until runny enough to drizzle over the top of each muffin (simply add 1 teaspoon more of icing sugar at a time if it’s too runny). Sprinkle fresh lemon zest over the top of each muffin to decorate. To make the icing, mix the icing sugar with the oat milk and lemon juice in a bowl until runny enough to drizzle over the top of each muffin (simply add 1 teaspoon more of icing sugar at a time if it’s too runny). Sprinkle fresh lemon zest over the top of each muffin to decorate. | {
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"title": "Vegan blueberry muffins recipe",
"content": "An average of 4.1 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_poppy_seed_34146_16x9.jpg These vegan blueberry muffins are also stuffed with lemon and poppy seeds, because why should you have to choose? That way they work brilliantly for breakfast. Or glaze with an easy icing for afternoon tea. 200ml/7fl oz oat milk1 tsp apple cider vinegar300g/10½oz plain flour ½ tsp salt150g/5½oz caster sugar 1¼ tsp bicarbonate of soda2 tsp baking powder3 tbsp poppy seeds2 lemons, juice and zest2½ tbsp olive oil, plus extra for greasing175g/6oz frozen blueberries 200ml/7fl oz oat milk 1 tsp apple cider vinegar 300g/10½oz plain flour ½ tsp salt 150g/5½oz caster sugar 1¼ tsp bicarbonate of soda 2 tsp baking powder 3 tbsp poppy seeds 2 lemons, juice and zest 2½ tbsp olive oil, plus extra for greasing 175g/6oz frozen blueberries 120g/4¼oz icing sugar2 tbsp oat milk 4 tbsp fresh lemon juice lemon zest, to garnish 120g/4¼oz icing sugar 2 tbsp oat milk 4 tbsp fresh lemon juice lemon zest, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6 and grease a 10–12-hole muffin tin.Mix the oat milk and vinegar together and leave for about 5 minutes to create a buttermilk-like consistency.Sift all the dry ingredients together in a large bowl. Pour the remaining wet ingredients into the milk and vinegar and whisk together. Fold the wet ingredients into the dry, making sure no pockets of flour have been left. Add half the frozen blueberries, if using, to the mixed batter and turn gently (you just want to fold them in to prevent the colours mixing). Divide the mixture evenly between the muffin tin holes and top each one with a few of the remaining frozen berries and push into the surface. Bake for 25–30 minutes until a skewer inserted into the centres comes out clean. Remove from the tin and allow to cool completely if you want to add the icing.To make the icing, mix the icing sugar with the oat milk and lemon juice in a bowl until runny enough to drizzle over the top of each muffin (simply add 1 teaspoon more of icing sugar at a time if it’s too runny). Sprinkle fresh lemon zest over the top of each muffin to decorate. Preheat the oven to 200C/180C Fan/Gas 6 and grease a 10–12-hole muffin tin. Preheat the oven to 200C/180C Fan/Gas 6 and grease a 10–12-hole muffin tin. Mix the oat milk and vinegar together and leave for about 5 minutes to create a buttermilk-like consistency. Mix the oat milk and vinegar together and leave for about 5 minutes to create a buttermilk-like consistency. Sift all the dry ingredients together in a large bowl. Pour the remaining wet ingredients into the milk and vinegar and whisk together. Fold the wet ingredients into the dry, making sure no pockets of flour have been left. Sift all the dry ingredients together in a large bowl. Pour the remaining wet ingredients into the milk and vinegar and whisk together. Fold the wet ingredients into the dry, making sure no pockets of flour have been left. Add half the frozen blueberries, if using, to the mixed batter and turn gently (you just want to fold them in to prevent the colours mixing). Divide the mixture evenly between the muffin tin holes and top each one with a few of the remaining frozen berries and push into the surface. Bake for 25–30 minutes until a skewer inserted into the centres comes out clean. Remove from the tin and allow to cool completely if you want to add the icing. Add half the frozen blueberries, if using, to the mixed batter and turn gently (you just want to fold them in to prevent the colours mixing). Divide the mixture evenly between the muffin tin holes and top each one with a few of the remaining frozen berries and push into the surface. Bake for 25–30 minutes until a skewer inserted into the centres comes out clean. Remove from the tin and allow to cool completely if you want to add the icing. To make the icing, mix the icing sugar with the oat milk and lemon juice in a bowl until runny enough to drizzle over the top of each muffin (simply add 1 teaspoon more of icing sugar at a time if it’s too runny). Sprinkle fresh lemon zest over the top of each muffin to decorate. To make the icing, mix the icing sugar with the oat milk and lemon juice in a bowl until runny enough to drizzle over the top of each muffin (simply add 1 teaspoon more of icing sugar at a time if it’s too runny). Sprinkle fresh lemon zest over the top of each muffin to decorate."
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} | 07dad36ce0ca5291096f0304508bafcfae64dfa67ac49ed474318a9d364c62b2 | Lemon muffins recipe
An average of 4.4 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_muffins_01522_16x9.jpg Light, fluffy and extra lemony, these easy lemon muffins have an extra citrus hit thanks to a simple glaze made with lemon juice and sugar. 275g/9¾oz plain flour225g/8oz caster sugar50g/1¾oz ground almonds2 tsp baking powder2 unwaxed lemons, finely grated zest plus 2 tbsp juice only150ml/¼ pint semi-skimmed milk100g/3½oz unsalted butter, melted50ml/2fl oz sunflower or vegetable oil2 large free-range eggs½ tsp vanilla extract 275g/9¾oz plain flour 225g/8oz caster sugar 50g/1¾oz ground almonds 2 tsp baking powder 2 unwaxed lemons, finely grated zest plus 2 tbsp juice only 150ml/¼ pint semi-skimmed milk 100g/3½oz unsalted butter, melted 50ml/2fl oz sunflower or vegetable oil 2 large free-range eggs ½ tsp vanilla extract 4 tbsp lemon juice50g/1¾oz golden caster sugar 4 tbsp lemon juice 50g/1¾oz golden caster sugar Method Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with large paper cases. Put the flour, sugar, almonds, baking powder and lemon zest in a large mixing bowl and mix well.Beat together the milk, butter, oil, eggs, vanilla and lemon juice in a jug. Pour over the dry ingredients and mix together very sparingly until the dry ingredients are just wet. (overmix and you’ll get tough muffins).Working quickly, divide the mixture between the cases – they should be about three-quarters full. Bake for 15–18 minutes until a skewer comes out clean when poked into the middle of a muffin in the centre of the tin. Quickly use a cocktail stick or skewer to poke holes in each muffin.Combine the glaze ingredients straight away, then use a pastry brush or a teaspoon to cover the tops of the muffins. Repeat until all the glaze has been used. Lift the muffins onto a wire rack to cool a little, before eating warm or at room temperature. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with large paper cases. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with large paper cases. Put the flour, sugar, almonds, baking powder and lemon zest in a large mixing bowl and mix well. Put the flour, sugar, almonds, baking powder and lemon zest in a large mixing bowl and mix well. Beat together the milk, butter, oil, eggs, vanilla and lemon juice in a jug. Pour over the dry ingredients and mix together very sparingly until the dry ingredients are just wet. (overmix and you’ll get tough muffins). Beat together the milk, butter, oil, eggs, vanilla and lemon juice in a jug. Pour over the dry ingredients and mix together very sparingly until the dry ingredients are just wet. (overmix and you’ll get tough muffins). Working quickly, divide the mixture between the cases – they should be about three-quarters full. Bake for 15–18 minutes until a skewer comes out clean when poked into the middle of a muffin in the centre of the tin. Quickly use a cocktail stick or skewer to poke holes in each muffin. Working quickly, divide the mixture between the cases – they should be about three-quarters full. Bake for 15–18 minutes until a skewer comes out clean when poked into the middle of a muffin in the centre of the tin. Quickly use a cocktail stick or skewer to poke holes in each muffin. Combine the glaze ingredients straight away, then use a pastry brush or a teaspoon to cover the tops of the muffins. Repeat until all the glaze has been used. Lift the muffins onto a wire rack to cool a little, before eating warm or at room temperature. Combine the glaze ingredients straight away, then use a pastry brush or a teaspoon to cover the tops of the muffins. Repeat until all the glaze has been used. Lift the muffins onto a wire rack to cool a little, before eating warm or at room temperature. Recipe tips Like most muffins, these are best eaten on the day of baking, but the addition of some oil does help extend their shelf-life without compromising their buttery flavour. If your muffins get a little stale, you can refresh them by warming them in a low oven for a few minutes. | {
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"title": "Lemon muffins recipe",
"content": "An average of 4.4 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_muffins_01522_16x9.jpg Light, fluffy and extra lemony, these easy lemon muffins have an extra citrus hit thanks to a simple glaze made with lemon juice and sugar. 275g/9¾oz plain flour225g/8oz caster sugar50g/1¾oz ground almonds2 tsp baking powder2 unwaxed lemons, finely grated zest plus 2 tbsp juice only150ml/¼ pint semi-skimmed milk100g/3½oz unsalted butter, melted50ml/2fl oz sunflower or vegetable oil2 large free-range eggs½ tsp vanilla extract 275g/9¾oz plain flour 225g/8oz caster sugar 50g/1¾oz ground almonds 2 tsp baking powder 2 unwaxed lemons, finely grated zest plus 2 tbsp juice only 150ml/¼ pint semi-skimmed milk 100g/3½oz unsalted butter, melted 50ml/2fl oz sunflower or vegetable oil 2 large free-range eggs ½ tsp vanilla extract 4 tbsp lemon juice50g/1¾oz golden caster sugar 4 tbsp lemon juice 50g/1¾oz golden caster sugar Method Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with large paper cases. Put the flour, sugar, almonds, baking powder and lemon zest in a large mixing bowl and mix well.Beat together the milk, butter, oil, eggs, vanilla and lemon juice in a jug. Pour over the dry ingredients and mix together very sparingly until the dry ingredients are just wet. (overmix and you’ll get tough muffins).Working quickly, divide the mixture between the cases – they should be about three-quarters full. Bake for 15–18 minutes until a skewer comes out clean when poked into the middle of a muffin in the centre of the tin. Quickly use a cocktail stick or skewer to poke holes in each muffin.Combine the glaze ingredients straight away, then use a pastry brush or a teaspoon to cover the tops of the muffins. Repeat until all the glaze has been used. Lift the muffins onto a wire rack to cool a little, before eating warm or at room temperature. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with large paper cases. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with large paper cases. Put the flour, sugar, almonds, baking powder and lemon zest in a large mixing bowl and mix well. Put the flour, sugar, almonds, baking powder and lemon zest in a large mixing bowl and mix well. Beat together the milk, butter, oil, eggs, vanilla and lemon juice in a jug. Pour over the dry ingredients and mix together very sparingly until the dry ingredients are just wet. (overmix and you’ll get tough muffins). Beat together the milk, butter, oil, eggs, vanilla and lemon juice in a jug. Pour over the dry ingredients and mix together very sparingly until the dry ingredients are just wet. (overmix and you’ll get tough muffins). Working quickly, divide the mixture between the cases – they should be about three-quarters full. Bake for 15–18 minutes until a skewer comes out clean when poked into the middle of a muffin in the centre of the tin. Quickly use a cocktail stick or skewer to poke holes in each muffin. Working quickly, divide the mixture between the cases – they should be about three-quarters full. Bake for 15–18 minutes until a skewer comes out clean when poked into the middle of a muffin in the centre of the tin. Quickly use a cocktail stick or skewer to poke holes in each muffin. Combine the glaze ingredients straight away, then use a pastry brush or a teaspoon to cover the tops of the muffins. Repeat until all the glaze has been used. Lift the muffins onto a wire rack to cool a little, before eating warm or at room temperature. Combine the glaze ingredients straight away, then use a pastry brush or a teaspoon to cover the tops of the muffins. Repeat until all the glaze has been used. Lift the muffins onto a wire rack to cool a little, before eating warm or at room temperature. Recipe tips Like most muffins, these are best eaten on the day of baking, but the addition of some oil does help extend their shelf-life without compromising their buttery flavour. If your muffins get a little stale, you can refresh them by warming them in a low oven for a few minutes."
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} | e1c8eb80b2b9128566839f68664088ba4d38377860cf8fe30f16d519cf29ed0d | Funky beet muffins recipe
An average of 5.0 out of 5 stars from 2 ratings These healthy purple muffins are packed with good stuff. They're tasty, too, so perfect for both adults and kids. 1 free-range egg50ml/2fl oz vegetable oil30ml/1¼fl oz orange juice100g/3½oz cooked beetroot, patted dry with kitchen paper, grated100g/3½oz wholemeal flour1 tsp baking powder3 tbsp caster sugar50g/2oz sunflower seeds1 tsp mixed spice 1 free-range egg 50ml/2fl oz vegetable oil 30ml/1¼fl oz orange juice 100g/3½oz cooked beetroot, patted dry with kitchen paper, grated 100g/3½oz wholemeal flour 1 tsp baking powder 3 tbsp caster sugar 50g/2oz sunflower seeds 1 tsp mixed spice Method Preheat the oven to 180C/350F/Gas 4. Line a 6-hole muffin tray with paper cases. In a large mixing bowl, beat together the egg, oil and orange juice until well combined. Stir in the grated beetroot.In a separate mixing bowl, mix together the flour, baking powder, sugar, sunflower seeds and mixed spice until well combined. Add the wet ingredients to the dry ingredients one tablespoon at a time, mixing well after each addition.Divide the muffin mixture equally among the six muffin cases. Bake in the oven for 20-25 minutes, or until the muffins are cooked through (a skewer inserted into the centre should come out clean). Set aside to cool, then serve. Preheat the oven to 180C/350F/Gas 4. Line a 6-hole muffin tray with paper cases. Preheat the oven to 180C/350F/Gas 4. Line a 6-hole muffin tray with paper cases. In a large mixing bowl, beat together the egg, oil and orange juice until well combined. Stir in the grated beetroot. In a large mixing bowl, beat together the egg, oil and orange juice until well combined. Stir in the grated beetroot. In a separate mixing bowl, mix together the flour, baking powder, sugar, sunflower seeds and mixed spice until well combined. In a separate mixing bowl, mix together the flour, baking powder, sugar, sunflower seeds and mixed spice until well combined. Add the wet ingredients to the dry ingredients one tablespoon at a time, mixing well after each addition. Add the wet ingredients to the dry ingredients one tablespoon at a time, mixing well after each addition. Divide the muffin mixture equally among the six muffin cases. Bake in the oven for 20-25 minutes, or until the muffins are cooked through (a skewer inserted into the centre should come out clean). Set aside to cool, then serve. Divide the muffin mixture equally among the six muffin cases. Bake in the oven for 20-25 minutes, or until the muffins are cooked through (a skewer inserted into the centre should come out clean). Set aside to cool, then serve. Recipe tips You can make smaller muffins using a mini-muffin tin, but remember to adjust the cooking time as they will cook more quickly. | {
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"title": "Funky beet muffins recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings These healthy purple muffins are packed with good stuff. They're tasty, too, so perfect for both adults and kids. 1 free-range egg50ml/2fl oz vegetable oil30ml/1¼fl oz orange juice100g/3½oz cooked beetroot, patted dry with kitchen paper, grated100g/3½oz wholemeal flour1 tsp baking powder3 tbsp caster sugar50g/2oz sunflower seeds1 tsp mixed spice 1 free-range egg 50ml/2fl oz vegetable oil 30ml/1¼fl oz orange juice 100g/3½oz cooked beetroot, patted dry with kitchen paper, grated 100g/3½oz wholemeal flour 1 tsp baking powder 3 tbsp caster sugar 50g/2oz sunflower seeds 1 tsp mixed spice Method Preheat the oven to 180C/350F/Gas 4. Line a 6-hole muffin tray with paper cases. In a large mixing bowl, beat together the egg, oil and orange juice until well combined. Stir in the grated beetroot.In a separate mixing bowl, mix together the flour, baking powder, sugar, sunflower seeds and mixed spice until well combined. Add the wet ingredients to the dry ingredients one tablespoon at a time, mixing well after each addition.Divide the muffin mixture equally among the six muffin cases. Bake in the oven for 20-25 minutes, or until the muffins are cooked through (a skewer inserted into the centre should come out clean). Set aside to cool, then serve. Preheat the oven to 180C/350F/Gas 4. Line a 6-hole muffin tray with paper cases. Preheat the oven to 180C/350F/Gas 4. Line a 6-hole muffin tray with paper cases. In a large mixing bowl, beat together the egg, oil and orange juice until well combined. Stir in the grated beetroot. In a large mixing bowl, beat together the egg, oil and orange juice until well combined. Stir in the grated beetroot. In a separate mixing bowl, mix together the flour, baking powder, sugar, sunflower seeds and mixed spice until well combined. In a separate mixing bowl, mix together the flour, baking powder, sugar, sunflower seeds and mixed spice until well combined. Add the wet ingredients to the dry ingredients one tablespoon at a time, mixing well after each addition. Add the wet ingredients to the dry ingredients one tablespoon at a time, mixing well after each addition. Divide the muffin mixture equally among the six muffin cases. Bake in the oven for 20-25 minutes, or until the muffins are cooked through (a skewer inserted into the centre should come out clean). Set aside to cool, then serve. Divide the muffin mixture equally among the six muffin cases. Bake in the oven for 20-25 minutes, or until the muffins are cooked through (a skewer inserted into the centre should come out clean). Set aside to cool, then serve. Recipe tips You can make smaller muffins using a mini-muffin tin, but remember to adjust the cooking time as they will cook more quickly."
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} | b4bd9c73fd7b432f80a85e9925be93c1c58a8dd7ff59bd145364efafbbea7788 | Vegan shepherd’s pie recipe
An average of 4.1 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_shepherds_pie_05111_16x9.jpg This delicious, savoury vegan shepherd's pie freezes very well, so make in individual portions if you prefer, or freeze the leftovers. The secret ingredient is nutritional yeast, a great vegan ingredient that lends a cheesy flavour to the mash topping. Serve with lots of freshly cooked green vegetables. Each serving provides 441 kcal, 18g protein, 54g carbohydrate (of which 10g sugars), 13g fat (of which 2g saturates), 12g fibre and 1g salt. 3 tbsp olive oil1 medium onion, finely chopped2 celery sticks, thinly sliced1 medium leek, cut into roughly 5mm/¼in slices250g/9oz chestnut mushrooms, sliced or halved, depending on size1 medium courgette, chopped2 garlic cloves, crushed2 carrots, chopped400g tin chopped tomatoes 2 x 400g tins lentils, drained and rinsed100ml/3½fl oz red wine (vegan-friendly) or water2 tbsp tomato purée 2 tbsp yeast extract, such as Marmite1 tsp dried mixed herbs1 vegetable stock cubesea salt and ground black pepper 3 tbsp olive oil 1 medium onion, finely chopped 2 celery sticks, thinly sliced 1 medium leek, cut into roughly 5mm/¼in slices 250g/9oz chestnut mushrooms, sliced or halved, depending on size 1 medium courgette, chopped 2 garlic cloves, crushed 2 carrots, chopped 400g tin chopped tomatoes 2 x 400g tins lentils, drained and rinsed 100ml/3½fl oz red wine (vegan-friendly) or water 2 tbsp tomato purée 2 tbsp yeast extract, such as Marmite 1 tsp dried mixed herbs 1 vegetable stock cube sea salt and ground black pepper 1kg/2lb 4oz floury potatoes, ideally Maris Piper, peeled and cut into roughly 5cm/2in chunks100ml/3½fl oz plant-based milk, such as almond or soya3 tbsp extra virgin olive oil2 tbsp nutritional yeast flakes 1kg/2lb 4oz floury potatoes, ideally Maris Piper, peeled and cut into roughly 5cm/2in chunks 100ml/3½fl oz plant-based milk, such as almond or soya 3 tbsp extra virgin olive oil 2 tbsp nutritional yeast flakes Method To make the filling, heat the oil in a large, wide-based non-stick saucepan or sauté pan and gently fry the onion, celery and leek for 5 minutes, stirring regularly. Add the mushrooms and courgette and cook for a further 5 minutes, or until softened and lightly browned. Stir in the garlic and cook for a few seconds more.Add the carrots, tomatoes, drained lentils, 300ml/10fl oz water, wine (or extra water), tomato purée, yeast extract, mixed herbs and crumbled stock cube. Season with salt and pepper and bring to a gentle simmer. Cook for 30 minutes, or until thick. Stir occasionally at the beginning and more regularly towards the end of the cooking time so that it doesn’t stick. Add a little extra water if necessary; it should look nice and saucy, but thick enough to support the weight of the potatoes. Adjust the seasoning to taste, making sure you are generous with the black pepper.While the vegetables are simmering, make the mash. Put the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat slightly and cook for 15 minutes or until very soft.Preheat the oven to 200C/180C Fan/Gas 6.Drain the potatoes in a colander then return to the pan and mash with the almond milk, oil and nutritional yeast. Add a little more milk if necessary, so that the potatoes are really light and fluffy. Season with salt and pepper. Pour the lentil mixture carefully into a 2.5 litre/4½ pints ovenproof dish – a lasagne dish is ideal. Spoon the potatoes gently onto the filling and fluff up the surface with the back of a spoon. Bake for 30 minutes, or until pale golden-brown and bubbling. If the topping doesn’t go brown enough, pop under a hot grill for a couple of minutes. Serve hot. To make the filling, heat the oil in a large, wide-based non-stick saucepan or sauté pan and gently fry the onion, celery and leek for 5 minutes, stirring regularly. Add the mushrooms and courgette and cook for a further 5 minutes, or until softened and lightly browned. Stir in the garlic and cook for a few seconds more. To make the filling, heat the oil in a large, wide-based non-stick saucepan or sauté pan and gently fry the onion, celery and leek for 5 minutes, stirring regularly. Add the mushrooms and courgette and cook for a further 5 minutes, or until softened and lightly browned. Stir in the garlic and cook for a few seconds more. Add the carrots, tomatoes, drained lentils, 300ml/10fl oz water, wine (or extra water), tomato purée, yeast extract, mixed herbs and crumbled stock cube. Season with salt and pepper and bring to a gentle simmer. Add the carrots, tomatoes, drained lentils, 300ml/10fl oz water, wine (or extra water), tomato purée, yeast extract, mixed herbs and crumbled stock cube. Season with salt and pepper and bring to a gentle simmer. Cook for 30 minutes, or until thick. Stir occasionally at the beginning and more regularly towards the end of the cooking time so that it doesn’t stick. Add a little extra water if necessary; it should look nice and saucy, but thick enough to support the weight of the potatoes. Adjust the seasoning to taste, making sure you are generous with the black pepper. Cook for 30 minutes, or until thick. Stir occasionally at the beginning and more regularly towards the end of the cooking time so that it doesn’t stick. Add a little extra water if necessary; it should look nice and saucy, but thick enough to support the weight of the potatoes. Adjust the seasoning to taste, making sure you are generous with the black pepper. While the vegetables are simmering, make the mash. Put the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat slightly and cook for 15 minutes or until very soft. While the vegetables are simmering, make the mash. Put the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat slightly and cook for 15 minutes or until very soft. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Drain the potatoes in a colander then return to the pan and mash with the almond milk, oil and nutritional yeast. Add a little more milk if necessary, so that the potatoes are really light and fluffy. Season with salt and pepper. Drain the potatoes in a colander then return to the pan and mash with the almond milk, oil and nutritional yeast. Add a little more milk if necessary, so that the potatoes are really light and fluffy. Season with salt and pepper. Pour the lentil mixture carefully into a 2.5 litre/4½ pints ovenproof dish – a lasagne dish is ideal. Spoon the potatoes gently onto the filling and fluff up the surface with the back of a spoon. Pour the lentil mixture carefully into a 2.5 litre/4½ pints ovenproof dish – a lasagne dish is ideal. Spoon the potatoes gently onto the filling and fluff up the surface with the back of a spoon. Bake for 30 minutes, or until pale golden-brown and bubbling. If the topping doesn’t go brown enough, pop under a hot grill for a couple of minutes. Serve hot. Bake for 30 minutes, or until pale golden-brown and bubbling. If the topping doesn’t go brown enough, pop under a hot grill for a couple of minutes. Serve hot. Recipe tips If freezing, defrost thoroughly and reheat in a microwave or oven until hot throughout. | {
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"title": "Vegan shepherd’s pie recipe",
"content": "An average of 4.1 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_shepherds_pie_05111_16x9.jpg This delicious, savoury vegan shepherd's pie freezes very well, so make in individual portions if you prefer, or freeze the leftovers. The secret ingredient is nutritional yeast, a great vegan ingredient that lends a cheesy flavour to the mash topping. Serve with lots of freshly cooked green vegetables. Each serving provides 441 kcal, 18g protein, 54g carbohydrate (of which 10g sugars), 13g fat (of which 2g saturates), 12g fibre and 1g salt. 3 tbsp olive oil1 medium onion, finely chopped2 celery sticks, thinly sliced1 medium leek, cut into roughly 5mm/¼in slices250g/9oz chestnut mushrooms, sliced or halved, depending on size1 medium courgette, chopped2 garlic cloves, crushed2 carrots, chopped400g tin chopped tomatoes 2 x 400g tins lentils, drained and rinsed100ml/3½fl oz red wine (vegan-friendly) or water2 tbsp tomato purée 2 tbsp yeast extract, such as Marmite1 tsp dried mixed herbs1 vegetable stock cubesea salt and ground black pepper 3 tbsp olive oil 1 medium onion, finely chopped 2 celery sticks, thinly sliced 1 medium leek, cut into roughly 5mm/¼in slices 250g/9oz chestnut mushrooms, sliced or halved, depending on size 1 medium courgette, chopped 2 garlic cloves, crushed 2 carrots, chopped 400g tin chopped tomatoes 2 x 400g tins lentils, drained and rinsed 100ml/3½fl oz red wine (vegan-friendly) or water 2 tbsp tomato purée 2 tbsp yeast extract, such as Marmite 1 tsp dried mixed herbs 1 vegetable stock cube sea salt and ground black pepper 1kg/2lb 4oz floury potatoes, ideally Maris Piper, peeled and cut into roughly 5cm/2in chunks100ml/3½fl oz plant-based milk, such as almond or soya3 tbsp extra virgin olive oil2 tbsp nutritional yeast flakes 1kg/2lb 4oz floury potatoes, ideally Maris Piper, peeled and cut into roughly 5cm/2in chunks 100ml/3½fl oz plant-based milk, such as almond or soya 3 tbsp extra virgin olive oil 2 tbsp nutritional yeast flakes Method To make the filling, heat the oil in a large, wide-based non-stick saucepan or sauté pan and gently fry the onion, celery and leek for 5 minutes, stirring regularly. Add the mushrooms and courgette and cook for a further 5 minutes, or until softened and lightly browned. Stir in the garlic and cook for a few seconds more.Add the carrots, tomatoes, drained lentils, 300ml/10fl oz water, wine (or extra water), tomato purée, yeast extract, mixed herbs and crumbled stock cube. Season with salt and pepper and bring to a gentle simmer. Cook for 30 minutes, or until thick. Stir occasionally at the beginning and more regularly towards the end of the cooking time so that it doesn’t stick. Add a little extra water if necessary; it should look nice and saucy, but thick enough to support the weight of the potatoes. Adjust the seasoning to taste, making sure you are generous with the black pepper.While the vegetables are simmering, make the mash. Put the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat slightly and cook for 15 minutes or until very soft.Preheat the oven to 200C/180C Fan/Gas 6.Drain the potatoes in a colander then return to the pan and mash with the almond milk, oil and nutritional yeast. Add a little more milk if necessary, so that the potatoes are really light and fluffy. Season with salt and pepper. Pour the lentil mixture carefully into a 2.5 litre/4½ pints ovenproof dish – a lasagne dish is ideal. Spoon the potatoes gently onto the filling and fluff up the surface with the back of a spoon. Bake for 30 minutes, or until pale golden-brown and bubbling. If the topping doesn’t go brown enough, pop under a hot grill for a couple of minutes. Serve hot. To make the filling, heat the oil in a large, wide-based non-stick saucepan or sauté pan and gently fry the onion, celery and leek for 5 minutes, stirring regularly. Add the mushrooms and courgette and cook for a further 5 minutes, or until softened and lightly browned. Stir in the garlic and cook for a few seconds more. To make the filling, heat the oil in a large, wide-based non-stick saucepan or sauté pan and gently fry the onion, celery and leek for 5 minutes, stirring regularly. Add the mushrooms and courgette and cook for a further 5 minutes, or until softened and lightly browned. Stir in the garlic and cook for a few seconds more. Add the carrots, tomatoes, drained lentils, 300ml/10fl oz water, wine (or extra water), tomato purée, yeast extract, mixed herbs and crumbled stock cube. Season with salt and pepper and bring to a gentle simmer. Add the carrots, tomatoes, drained lentils, 300ml/10fl oz water, wine (or extra water), tomato purée, yeast extract, mixed herbs and crumbled stock cube. Season with salt and pepper and bring to a gentle simmer. Cook for 30 minutes, or until thick. Stir occasionally at the beginning and more regularly towards the end of the cooking time so that it doesn’t stick. Add a little extra water if necessary; it should look nice and saucy, but thick enough to support the weight of the potatoes. Adjust the seasoning to taste, making sure you are generous with the black pepper. Cook for 30 minutes, or until thick. Stir occasionally at the beginning and more regularly towards the end of the cooking time so that it doesn’t stick. Add a little extra water if necessary; it should look nice and saucy, but thick enough to support the weight of the potatoes. Adjust the seasoning to taste, making sure you are generous with the black pepper. While the vegetables are simmering, make the mash. Put the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat slightly and cook for 15 minutes or until very soft. While the vegetables are simmering, make the mash. Put the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat slightly and cook for 15 minutes or until very soft. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Drain the potatoes in a colander then return to the pan and mash with the almond milk, oil and nutritional yeast. Add a little more milk if necessary, so that the potatoes are really light and fluffy. Season with salt and pepper. Drain the potatoes in a colander then return to the pan and mash with the almond milk, oil and nutritional yeast. Add a little more milk if necessary, so that the potatoes are really light and fluffy. Season with salt and pepper. Pour the lentil mixture carefully into a 2.5 litre/4½ pints ovenproof dish – a lasagne dish is ideal. Spoon the potatoes gently onto the filling and fluff up the surface with the back of a spoon. Pour the lentil mixture carefully into a 2.5 litre/4½ pints ovenproof dish – a lasagne dish is ideal. Spoon the potatoes gently onto the filling and fluff up the surface with the back of a spoon. Bake for 30 minutes, or until pale golden-brown and bubbling. If the topping doesn’t go brown enough, pop under a hot grill for a couple of minutes. Serve hot. Bake for 30 minutes, or until pale golden-brown and bubbling. If the topping doesn’t go brown enough, pop under a hot grill for a couple of minutes. Serve hot. Recipe tips If freezing, defrost thoroughly and reheat in a microwave or oven until hot throughout."
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} | c621a1b78d119f8bb1057ca13e5bed1c953c0bcd0f7a3ecb497a8f75cd7ec3cc | Chicken pesto pasta recipe
An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_pesto_pasta_68085_16x9.jpg Chicken pesto pasta isn’t a traditional Italian dish, but pesto Genovese is often served with meat and fish. Rachel Roddy’s comforting, vibrant pasta dish combines all three. Each serving provides 716 kcals, 33g protein, 87g carbohydrates (of which 6g sugars) 25g fat (of which 5g saturates), 7g fibre and 0.3g salt. 2 chicken breasts, approx. 120g/4½oz each6–8 tbsp olive oil, plus extra for drizzling1 onion, peeled and cut in half (optional)1 carrot (optional)1 garlic clove1 tbsp pine nuts45 basil leaves20g/¾oz pecorino, grated20g/¾oz Parmesan, grated450g/1lb dried pastasalt, to season 2 chicken breasts, approx. 120g/4½oz each 6–8 tbsp olive oil, plus extra for drizzling 1 onion, peeled and cut in half (optional) 1 carrot (optional) 1 garlic clove 1 tbsp pine nuts 45 basil leaves 20g/¾oz pecorino, grated 20g/¾oz Parmesan, grated 450g/1lb dried pasta salt, to season Method Preheat the oven to 220C/200C Fan/Gas 7. Drizzle the chicken breasts with olive oil, season and wrap in kitchen foil. Bake in the oven for around 15–16 minutes until cooked through. (Note that if the chicken breast is larger than specified, it may take longer to cook. A 150–200g/5½–7oz skinless chicken breast fillet will need 16–18 minutes; a 200–250g/7–9oz one 18–20 minutes; and a 250–300g/9–10½ one 20–22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don’t forget to check that each breast is cooked through.) Alternatively you can poach the chicken – place the chicken in a pan along with the peeled onion and carrot and cover with 2.5cm/1in cold water. Bring to a simmer, add a good pinch of salt and poach for 10–15 minutes, with a lid on, until the chicken is completely cooked.While the chicken is cooking, make the pesto. If you are using a pestle and mortar, start by pounding the garlic and salt to a rough paste, then add the pine nuts, then basil, then oil, and pound to a consistency you like. Stir in the cheese to finish. If you are working in a food processor you can blend the garlic, salt, pine nuts, basil and oil all together, and once you have a consistency you like, stir in the cheese.Once the chicken is cooked, let it rest until cool enough to handle, then shred into a large mixing bowl and toss gently with the pesto.Bring a large pan of salted water to the boil, and boil the pasta until al dente. Drain the pasta, saving a cup of pasta cooking water. Combine the pasta with the chicken and pesto, and toss together, adding a bit of pasta water if it needs loosening. Serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Drizzle the chicken breasts with olive oil, season and wrap in kitchen foil. Bake in the oven for around 15–16 minutes until cooked through. (Note that if the chicken breast is larger than specified, it may take longer to cook. A 150–200g/5½–7oz skinless chicken breast fillet will need 16–18 minutes; a 200–250g/7–9oz one 18–20 minutes; and a 250–300g/9–10½ one 20–22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don’t forget to check that each breast is cooked through.) Alternatively you can poach the chicken – place the chicken in a pan along with the peeled onion and carrot and cover with 2.5cm/1in cold water. Bring to a simmer, add a good pinch of salt and poach for 10–15 minutes, with a lid on, until the chicken is completely cooked. Drizzle the chicken breasts with olive oil, season and wrap in kitchen foil. Bake in the oven for around 15–16 minutes until cooked through. (Note that if the chicken breast is larger than specified, it may take longer to cook. A 150–200g/5½–7oz skinless chicken breast fillet will need 16–18 minutes; a 200–250g/7–9oz one 18–20 minutes; and a 250–300g/9–10½ one 20–22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don’t forget to check that each breast is cooked through.) Alternatively you can poach the chicken – place the chicken in a pan along with the peeled onion and carrot and cover with 2.5cm/1in cold water. Bring to a simmer, add a good pinch of salt and poach for 10–15 minutes, with a lid on, until the chicken is completely cooked. While the chicken is cooking, make the pesto. If you are using a pestle and mortar, start by pounding the garlic and salt to a rough paste, then add the pine nuts, then basil, then oil, and pound to a consistency you like. Stir in the cheese to finish. If you are working in a food processor you can blend the garlic, salt, pine nuts, basil and oil all together, and once you have a consistency you like, stir in the cheese. While the chicken is cooking, make the pesto. If you are using a pestle and mortar, start by pounding the garlic and salt to a rough paste, then add the pine nuts, then basil, then oil, and pound to a consistency you like. Stir in the cheese to finish. If you are working in a food processor you can blend the garlic, salt, pine nuts, basil and oil all together, and once you have a consistency you like, stir in the cheese. Once the chicken is cooked, let it rest until cool enough to handle, then shred into a large mixing bowl and toss gently with the pesto. Once the chicken is cooked, let it rest until cool enough to handle, then shred into a large mixing bowl and toss gently with the pesto. Bring a large pan of salted water to the boil, and boil the pasta until al dente. Drain the pasta, saving a cup of pasta cooking water. Combine the pasta with the chicken and pesto, and toss together, adding a bit of pasta water if it needs loosening. Serve. Bring a large pan of salted water to the boil, and boil the pasta until al dente. Drain the pasta, saving a cup of pasta cooking water. Combine the pasta with the chicken and pesto, and toss together, adding a bit of pasta water if it needs loosening. Serve. Recipe tips You can use any pasta you like for this recipe, but it works particularly well with shapes like fusilli, casarecce and penne! This is a great way to use up leftover roast chicken too. | {
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"title": "Chicken pesto pasta recipe",
"content": "An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_pesto_pasta_68085_16x9.jpg Chicken pesto pasta isn’t a traditional Italian dish, but pesto Genovese is often served with meat and fish. Rachel Roddy’s comforting, vibrant pasta dish combines all three. Each serving provides 716 kcals, 33g protein, 87g carbohydrates (of which 6g sugars) 25g fat (of which 5g saturates), 7g fibre and 0.3g salt. 2 chicken breasts, approx. 120g/4½oz each6–8 tbsp olive oil, plus extra for drizzling1 onion, peeled and cut in half (optional)1 carrot (optional)1 garlic clove1 tbsp pine nuts45 basil leaves20g/¾oz pecorino, grated20g/¾oz Parmesan, grated450g/1lb dried pastasalt, to season 2 chicken breasts, approx. 120g/4½oz each 6–8 tbsp olive oil, plus extra for drizzling 1 onion, peeled and cut in half (optional) 1 carrot (optional) 1 garlic clove 1 tbsp pine nuts 45 basil leaves 20g/¾oz pecorino, grated 20g/¾oz Parmesan, grated 450g/1lb dried pasta salt, to season Method Preheat the oven to 220C/200C Fan/Gas 7. Drizzle the chicken breasts with olive oil, season and wrap in kitchen foil. Bake in the oven for around 15–16 minutes until cooked through. (Note that if the chicken breast is larger than specified, it may take longer to cook. A 150–200g/5½–7oz skinless chicken breast fillet will need 16–18 minutes; a 200–250g/7–9oz one 18–20 minutes; and a 250–300g/9–10½ one 20–22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don’t forget to check that each breast is cooked through.) Alternatively you can poach the chicken – place the chicken in a pan along with the peeled onion and carrot and cover with 2.5cm/1in cold water. Bring to a simmer, add a good pinch of salt and poach for 10–15 minutes, with a lid on, until the chicken is completely cooked.While the chicken is cooking, make the pesto. If you are using a pestle and mortar, start by pounding the garlic and salt to a rough paste, then add the pine nuts, then basil, then oil, and pound to a consistency you like. Stir in the cheese to finish. If you are working in a food processor you can blend the garlic, salt, pine nuts, basil and oil all together, and once you have a consistency you like, stir in the cheese.Once the chicken is cooked, let it rest until cool enough to handle, then shred into a large mixing bowl and toss gently with the pesto.Bring a large pan of salted water to the boil, and boil the pasta until al dente. Drain the pasta, saving a cup of pasta cooking water. Combine the pasta with the chicken and pesto, and toss together, adding a bit of pasta water if it needs loosening. Serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Drizzle the chicken breasts with olive oil, season and wrap in kitchen foil. Bake in the oven for around 15–16 minutes until cooked through. (Note that if the chicken breast is larger than specified, it may take longer to cook. A 150–200g/5½–7oz skinless chicken breast fillet will need 16–18 minutes; a 200–250g/7–9oz one 18–20 minutes; and a 250–300g/9–10½ one 20–22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don’t forget to check that each breast is cooked through.) Alternatively you can poach the chicken – place the chicken in a pan along with the peeled onion and carrot and cover with 2.5cm/1in cold water. Bring to a simmer, add a good pinch of salt and poach for 10–15 minutes, with a lid on, until the chicken is completely cooked. Drizzle the chicken breasts with olive oil, season and wrap in kitchen foil. Bake in the oven for around 15–16 minutes until cooked through. (Note that if the chicken breast is larger than specified, it may take longer to cook. A 150–200g/5½–7oz skinless chicken breast fillet will need 16–18 minutes; a 200–250g/7–9oz one 18–20 minutes; and a 250–300g/9–10½ one 20–22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don’t forget to check that each breast is cooked through.) Alternatively you can poach the chicken – place the chicken in a pan along with the peeled onion and carrot and cover with 2.5cm/1in cold water. Bring to a simmer, add a good pinch of salt and poach for 10–15 minutes, with a lid on, until the chicken is completely cooked. While the chicken is cooking, make the pesto. If you are using a pestle and mortar, start by pounding the garlic and salt to a rough paste, then add the pine nuts, then basil, then oil, and pound to a consistency you like. Stir in the cheese to finish. If you are working in a food processor you can blend the garlic, salt, pine nuts, basil and oil all together, and once you have a consistency you like, stir in the cheese. While the chicken is cooking, make the pesto. If you are using a pestle and mortar, start by pounding the garlic and salt to a rough paste, then add the pine nuts, then basil, then oil, and pound to a consistency you like. Stir in the cheese to finish. If you are working in a food processor you can blend the garlic, salt, pine nuts, basil and oil all together, and once you have a consistency you like, stir in the cheese. Once the chicken is cooked, let it rest until cool enough to handle, then shred into a large mixing bowl and toss gently with the pesto. Once the chicken is cooked, let it rest until cool enough to handle, then shred into a large mixing bowl and toss gently with the pesto. Bring a large pan of salted water to the boil, and boil the pasta until al dente. Drain the pasta, saving a cup of pasta cooking water. Combine the pasta with the chicken and pesto, and toss together, adding a bit of pasta water if it needs loosening. Serve. Bring a large pan of salted water to the boil, and boil the pasta until al dente. Drain the pasta, saving a cup of pasta cooking water. Combine the pasta with the chicken and pesto, and toss together, adding a bit of pasta water if it needs loosening. Serve. Recipe tips You can use any pasta you like for this recipe, but it works particularly well with shapes like fusilli, casarecce and penne! This is a great way to use up leftover roast chicken too."
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} | b4ed198b4dd4ca4768eb0f4b1d81b784ffcf8132fa52925f598620d011f45a77 | Granola breakfast cups recipe
An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/granola_breakfast_cups_24547_16x9.jpg Nadiya’s granola breakfast cups are perfect for a portable breakfast. Fill them with yoghurt, berries and – if you’re feeling fancy – some edible flowers and herbs. 100g/3½oz unsalted butter, plus extra for greasing 100g/3½oz soft light brown sugar 3 tbsp golden syrup 200g/7oz porridge oats 100g/3½oz sunflower seeds 100g/3½oz chopped nuts (such as walnuts)1 tsp ground cinnamon 100g/3½oz dried berries, chopped (such as cranberries and cherries)100g/3½oz dark chocolate, chopped 100g/3½oz unsalted butter, plus extra for greasing 100g/3½oz soft light brown sugar 3 tbsp golden syrup 200g/7oz porridge oats 100g/3½oz sunflower seeds 100g/3½oz chopped nuts (such as walnuts) 1 tsp ground cinnamon 100g/3½oz dried berries, chopped (such as cranberries and cherries) 100g/3½oz dark chocolate, chopped yoghurt fruit fresh herbs edible flowers (optional) yoghurt fruit fresh herbs edible flowers (optional) Method Preheat the oven to 170C/160C Fan/Gas 3½ and lightly grease a 12-hole cupcake tin. Put the butter, sugar and golden syrup in a pan and heat until the butter has melted. Pour the mixture into a bowl and add the oats, seeds, nuts, cinnamon and berries. Mix thoroughly. Divide the mixture among the 12 holes. Using the end of a rolling pin, push down into the granola mix, making sure it is tightly packed into all 12 holes. Bake for 20–25 minutes. As soon as the cups come out of the oven, use the end of the rolling pin to make sure you still have a well-defined hole in the middle of each cup. Leave to cool completely in the tin. Melt the chocolate in the microwave, then use a pastry brush to brush the insides of the cups generously with chocolate. This will strengthen the cups and create a waterproof barrier to stop them from getting soggy when you add the yoghurt. Leave the chocolate to cool and set.To serve, fill the cups with yoghurt and your choice of fruit, herbs and flowers. Preheat the oven to 170C/160C Fan/Gas 3½ and lightly grease a 12-hole cupcake tin. Preheat the oven to 170C/160C Fan/Gas 3½ and lightly grease a 12-hole cupcake tin. Put the butter, sugar and golden syrup in a pan and heat until the butter has melted. Pour the mixture into a bowl and add the oats, seeds, nuts, cinnamon and berries. Mix thoroughly. Put the butter, sugar and golden syrup in a pan and heat until the butter has melted. Pour the mixture into a bowl and add the oats, seeds, nuts, cinnamon and berries. Mix thoroughly. Divide the mixture among the 12 holes. Using the end of a rolling pin, push down into the granola mix, making sure it is tightly packed into all 12 holes. Bake for 20–25 minutes. Divide the mixture among the 12 holes. Using the end of a rolling pin, push down into the granola mix, making sure it is tightly packed into all 12 holes. Bake for 20–25 minutes. As soon as the cups come out of the oven, use the end of the rolling pin to make sure you still have a well-defined hole in the middle of each cup. Leave to cool completely in the tin. As soon as the cups come out of the oven, use the end of the rolling pin to make sure you still have a well-defined hole in the middle of each cup. Leave to cool completely in the tin. Melt the chocolate in the microwave, then use a pastry brush to brush the insides of the cups generously with chocolate. This will strengthen the cups and create a waterproof barrier to stop them from getting soggy when you add the yoghurt. Leave the chocolate to cool and set. Melt the chocolate in the microwave, then use a pastry brush to brush the insides of the cups generously with chocolate. This will strengthen the cups and create a waterproof barrier to stop them from getting soggy when you add the yoghurt. Leave the chocolate to cool and set. To serve, fill the cups with yoghurt and your choice of fruit, herbs and flowers. To serve, fill the cups with yoghurt and your choice of fruit, herbs and flowers. | {
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"content": "An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/granola_breakfast_cups_24547_16x9.jpg Nadiya’s granola breakfast cups are perfect for a portable breakfast. Fill them with yoghurt, berries and – if you’re feeling fancy – some edible flowers and herbs. 100g/3½oz unsalted butter, plus extra for greasing 100g/3½oz soft light brown sugar 3 tbsp golden syrup 200g/7oz porridge oats 100g/3½oz sunflower seeds 100g/3½oz chopped nuts (such as walnuts)1 tsp ground cinnamon 100g/3½oz dried berries, chopped (such as cranberries and cherries)100g/3½oz dark chocolate, chopped 100g/3½oz unsalted butter, plus extra for greasing 100g/3½oz soft light brown sugar 3 tbsp golden syrup 200g/7oz porridge oats 100g/3½oz sunflower seeds 100g/3½oz chopped nuts (such as walnuts) 1 tsp ground cinnamon 100g/3½oz dried berries, chopped (such as cranberries and cherries) 100g/3½oz dark chocolate, chopped yoghurt fruit fresh herbs edible flowers (optional) yoghurt fruit fresh herbs edible flowers (optional) Method Preheat the oven to 170C/160C Fan/Gas 3½ and lightly grease a 12-hole cupcake tin. Put the butter, sugar and golden syrup in a pan and heat until the butter has melted. Pour the mixture into a bowl and add the oats, seeds, nuts, cinnamon and berries. Mix thoroughly. Divide the mixture among the 12 holes. Using the end of a rolling pin, push down into the granola mix, making sure it is tightly packed into all 12 holes. Bake for 20–25 minutes. As soon as the cups come out of the oven, use the end of the rolling pin to make sure you still have a well-defined hole in the middle of each cup. Leave to cool completely in the tin. Melt the chocolate in the microwave, then use a pastry brush to brush the insides of the cups generously with chocolate. This will strengthen the cups and create a waterproof barrier to stop them from getting soggy when you add the yoghurt. Leave the chocolate to cool and set.To serve, fill the cups with yoghurt and your choice of fruit, herbs and flowers. Preheat the oven to 170C/160C Fan/Gas 3½ and lightly grease a 12-hole cupcake tin. Preheat the oven to 170C/160C Fan/Gas 3½ and lightly grease a 12-hole cupcake tin. Put the butter, sugar and golden syrup in a pan and heat until the butter has melted. Pour the mixture into a bowl and add the oats, seeds, nuts, cinnamon and berries. Mix thoroughly. Put the butter, sugar and golden syrup in a pan and heat until the butter has melted. Pour the mixture into a bowl and add the oats, seeds, nuts, cinnamon and berries. Mix thoroughly. Divide the mixture among the 12 holes. Using the end of a rolling pin, push down into the granola mix, making sure it is tightly packed into all 12 holes. Bake for 20–25 minutes. Divide the mixture among the 12 holes. Using the end of a rolling pin, push down into the granola mix, making sure it is tightly packed into all 12 holes. Bake for 20–25 minutes. As soon as the cups come out of the oven, use the end of the rolling pin to make sure you still have a well-defined hole in the middle of each cup. Leave to cool completely in the tin. As soon as the cups come out of the oven, use the end of the rolling pin to make sure you still have a well-defined hole in the middle of each cup. Leave to cool completely in the tin. Melt the chocolate in the microwave, then use a pastry brush to brush the insides of the cups generously with chocolate. This will strengthen the cups and create a waterproof barrier to stop them from getting soggy when you add the yoghurt. Leave the chocolate to cool and set. Melt the chocolate in the microwave, then use a pastry brush to brush the insides of the cups generously with chocolate. This will strengthen the cups and create a waterproof barrier to stop them from getting soggy when you add the yoghurt. Leave the chocolate to cool and set. To serve, fill the cups with yoghurt and your choice of fruit, herbs and flowers. To serve, fill the cups with yoghurt and your choice of fruit, herbs and flowers."
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} | 722b04714487e0fae8c274b3db99ae5bc19af2cd77f4fe4ddc169bc2a284961f | Nadiya’s breakfast pizza recipe
An average of 3.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nadiyas_breakfast_pizza_81398_16x9.jpg My kids like celebration pizzas, no matter what we’re celebrating! We even have a breakfast pizza, topped with all the things we love in the morning: tomato ketchup, beans, mushrooms, sausages and eggs. 400g/14oz strong white flour, plus extra for dusting 7g fast-action dried yeast 1 tsp salt 1 tsp caster sugar 2 tbsp vegetable oil, plus extra for greasing 400g/14oz strong white flour, plus extra for dusting 7g fast-action dried yeast 1 tsp salt 1 tsp caster sugar 2 tbsp vegetable oil, plus extra for greasing 4 tbsp tomato ketchup 4 tbsp brown sauce 8 tbsp baked beans 100g/3½oz ready-grated mozzarella small handful of mushrooms, sliced 4 cooked sausages, sliced crispy fried onions 2 free-range eggs 4 tbsp tomato ketchup 4 tbsp brown sauce 8 tbsp baked beans 100g/3½oz ready-grated mozzarella small handful of mushrooms, sliced 4 cooked sausages, sliced crispy fried onions 2 free-range eggs Method To make the dough, put the flour, yeast, salt and sugar into a bowl and mix really well. Add the oil and mix in. Make a well in the centre, pour in 225ml/8fl oz warm water and mix to bring the dough together. On a lightly floured surface, knead the dough for about 10 minutes, until it is stretchy and smooth. Grease a large bowl very lightly with oil, put in the dough, cover and leave in a warm place until doubled in size (about 1–1½ hours). Preheat the oven to 210C/200C Fan/Gas 7. Divide the dough into two equal pieces and shape each piece into a ball. Roll out each ball to a 30cm/12in circle, making a raised rim around the edge. Place each circle on a large baking tray. For the topping, mix the tomato ketchup, brown sauce and beans and spread over the dough. Sprinkle over the cheese. Add the mushrooms, sausages and crispy onions. Crack an egg into the centre of each pizza, then bake for 15 minutes. Serve immediately. To make the dough, put the flour, yeast, salt and sugar into a bowl and mix really well. Add the oil and mix in. Make a well in the centre, pour in 225ml/8fl oz warm water and mix to bring the dough together. To make the dough, put the flour, yeast, salt and sugar into a bowl and mix really well. Add the oil and mix in. Make a well in the centre, pour in 225ml/8fl oz warm water and mix to bring the dough together. On a lightly floured surface, knead the dough for about 10 minutes, until it is stretchy and smooth. Grease a large bowl very lightly with oil, put in the dough, cover and leave in a warm place until doubled in size (about 1–1½ hours). On a lightly floured surface, knead the dough for about 10 minutes, until it is stretchy and smooth. Grease a large bowl very lightly with oil, put in the dough, cover and leave in a warm place until doubled in size (about 1–1½ hours). Preheat the oven to 210C/200C Fan/Gas 7. Preheat the oven to 210C/200C Fan/Gas 7. Divide the dough into two equal pieces and shape each piece into a ball. Roll out each ball to a 30cm/12in circle, making a raised rim around the edge. Place each circle on a large baking tray. Divide the dough into two equal pieces and shape each piece into a ball. Roll out each ball to a 30cm/12in circle, making a raised rim around the edge. Place each circle on a large baking tray. For the topping, mix the tomato ketchup, brown sauce and beans and spread over the dough. Sprinkle over the cheese. Add the mushrooms, sausages and crispy onions. Crack an egg into the centre of each pizza, then bake for 15 minutes. Serve immediately. For the topping, mix the tomato ketchup, brown sauce and beans and spread over the dough. Sprinkle over the cheese. Add the mushrooms, sausages and crispy onions. Crack an egg into the centre of each pizza, then bake for 15 minutes. Serve immediately. Recipe tips If you like your egg yolk runny, you can add it for the final 5 minutes of baking. | {
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"title": "Nadiya’s breakfast pizza recipe",
"content": "An average of 3.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nadiyas_breakfast_pizza_81398_16x9.jpg My kids like celebration pizzas, no matter what we’re celebrating! We even have a breakfast pizza, topped with all the things we love in the morning: tomato ketchup, beans, mushrooms, sausages and eggs. 400g/14oz strong white flour, plus extra for dusting 7g fast-action dried yeast 1 tsp salt 1 tsp caster sugar 2 tbsp vegetable oil, plus extra for greasing 400g/14oz strong white flour, plus extra for dusting 7g fast-action dried yeast 1 tsp salt 1 tsp caster sugar 2 tbsp vegetable oil, plus extra for greasing 4 tbsp tomato ketchup 4 tbsp brown sauce 8 tbsp baked beans 100g/3½oz ready-grated mozzarella small handful of mushrooms, sliced 4 cooked sausages, sliced crispy fried onions 2 free-range eggs 4 tbsp tomato ketchup 4 tbsp brown sauce 8 tbsp baked beans 100g/3½oz ready-grated mozzarella small handful of mushrooms, sliced 4 cooked sausages, sliced crispy fried onions 2 free-range eggs Method To make the dough, put the flour, yeast, salt and sugar into a bowl and mix really well. Add the oil and mix in. Make a well in the centre, pour in 225ml/8fl oz warm water and mix to bring the dough together. On a lightly floured surface, knead the dough for about 10 minutes, until it is stretchy and smooth. Grease a large bowl very lightly with oil, put in the dough, cover and leave in a warm place until doubled in size (about 1–1½ hours). Preheat the oven to 210C/200C Fan/Gas 7. Divide the dough into two equal pieces and shape each piece into a ball. Roll out each ball to a 30cm/12in circle, making a raised rim around the edge. Place each circle on a large baking tray. For the topping, mix the tomato ketchup, brown sauce and beans and spread over the dough. Sprinkle over the cheese. Add the mushrooms, sausages and crispy onions. Crack an egg into the centre of each pizza, then bake for 15 minutes. Serve immediately. To make the dough, put the flour, yeast, salt and sugar into a bowl and mix really well. Add the oil and mix in. Make a well in the centre, pour in 225ml/8fl oz warm water and mix to bring the dough together. To make the dough, put the flour, yeast, salt and sugar into a bowl and mix really well. Add the oil and mix in. Make a well in the centre, pour in 225ml/8fl oz warm water and mix to bring the dough together. On a lightly floured surface, knead the dough for about 10 minutes, until it is stretchy and smooth. Grease a large bowl very lightly with oil, put in the dough, cover and leave in a warm place until doubled in size (about 1–1½ hours). On a lightly floured surface, knead the dough for about 10 minutes, until it is stretchy and smooth. Grease a large bowl very lightly with oil, put in the dough, cover and leave in a warm place until doubled in size (about 1–1½ hours). Preheat the oven to 210C/200C Fan/Gas 7. Preheat the oven to 210C/200C Fan/Gas 7. Divide the dough into two equal pieces and shape each piece into a ball. Roll out each ball to a 30cm/12in circle, making a raised rim around the edge. Place each circle on a large baking tray. Divide the dough into two equal pieces and shape each piece into a ball. Roll out each ball to a 30cm/12in circle, making a raised rim around the edge. Place each circle on a large baking tray. For the topping, mix the tomato ketchup, brown sauce and beans and spread over the dough. Sprinkle over the cheese. Add the mushrooms, sausages and crispy onions. Crack an egg into the centre of each pizza, then bake for 15 minutes. Serve immediately. For the topping, mix the tomato ketchup, brown sauce and beans and spread over the dough. Sprinkle over the cheese. Add the mushrooms, sausages and crispy onions. Crack an egg into the centre of each pizza, then bake for 15 minutes. Serve immediately. Recipe tips If you like your egg yolk runny, you can add it for the final 5 minutes of baking."
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} | 0c9064db1ad7ca11db225cc5ffae788fce09fb6378b2014283d8e4d54855991b | Pot roasted guinea fowl with roasted baby turnips recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pot_roasted_guinea_fowl_43097_16x9.jpg A succulent pot roast from Saturday Kitchen with soy-glazed roasted baby turnips. 1 whole guinea fowl25g/1oz unsalted butter 1 small bunch fresh sage leaves 1 onion, sliced 100g/3½oz piece pancetta 4 garlic cloves 300ml/½ pint chicken stock 1 bay leaf 1 unwaxed lemon, zest onlysalt and freshly ground black pepper 1 whole guinea fowl 25g/1oz unsalted butter 1 small bunch fresh sage leaves 1 onion, sliced 100g/3½oz piece pancetta 4 garlic cloves 300ml/½ pint chicken stock 1 bay leaf 1 unwaxed lemon, zest only salt and freshly ground black pepper 15g/½oz bonito flakes100ml/3½oz soy sauce 1 tsp caster sugar 50ml/2fl oz mirin 1 tbsp togarashi (Japanese spice mixture) 1 unwaxed lemon, zest and juice 8 baby turnips with greens 2 tbsp olive oil pinch salt1 tbsp sesame seeds, toasted 15g/½oz bonito flakes 100ml/3½oz soy sauce 1 tsp caster sugar 50ml/2fl oz mirin 1 tbsp togarashi (Japanese spice mixture) 1 unwaxed lemon, zest and juice 8 baby turnips with greens 2 tbsp olive oil pinch salt 1 tbsp sesame seeds, toasted Method Preheat the oven to 180C/160C fan/Gas 4. Season the guinea fowl all over with salt and pepper.Place the butter in a casserole dish over a medium heat on the hob and heat until foaming. Add the guinea fowl and cook in the butter until browned all over. Remove the bird from the dish.Add the sage, onion, pancetta and garlic to the casserole dish. Cook for 5 minutes until coloured then add the bird back to the dish. Add the stock, bay leaf and lemon zest and put the lid on. Carefully transfer to the oven and cook for 50 minutes to 1 hour (the juices should run clear when the thickest part of one of the thighs is pierced with a skewer). Once cooked, remove the bird and allow to rest. Place the casserole on the hob over medium heat and reduce the liquid by half. Meanwhile, use a spice grinder to blend the bonito flakes. Add to a pan over a medium heat along with the soy sauce, sugar, mirin and togarashi and cook until the liquid is reduced by one-third. Remove from the heat and stir in the lemon juice and zest. Chop up the turnip leaves and set aside. Cut the turnips into quarters and toss in the oil and salt. Pace in a hot pan and fry for 8 minutes or until soft, adding the greens halfway through cooking.To serve, carve the fowl into pieces of breast, leg, and wing. Place the cooked turnips and leaves onto a serving plate then top with the fowl. Dress with the soy dressing and a little of the reduced liquor from the bird pot. Finish with a sprinkle of sesame seeds. Preheat the oven to 180C/160C fan/Gas 4. Season the guinea fowl all over with salt and pepper. Preheat the oven to 180C/160C fan/Gas 4. Season the guinea fowl all over with salt and pepper. Place the butter in a casserole dish over a medium heat on the hob and heat until foaming. Add the guinea fowl and cook in the butter until browned all over. Remove the bird from the dish. Place the butter in a casserole dish over a medium heat on the hob and heat until foaming. Add the guinea fowl and cook in the butter until browned all over. Remove the bird from the dish. Add the sage, onion, pancetta and garlic to the casserole dish. Cook for 5 minutes until coloured then add the bird back to the dish. Add the sage, onion, pancetta and garlic to the casserole dish. Cook for 5 minutes until coloured then add the bird back to the dish. Add the stock, bay leaf and lemon zest and put the lid on. Carefully transfer to the oven and cook for 50 minutes to 1 hour (the juices should run clear when the thickest part of one of the thighs is pierced with a skewer). Once cooked, remove the bird and allow to rest. Place the casserole on the hob over medium heat and reduce the liquid by half. Add the stock, bay leaf and lemon zest and put the lid on. Carefully transfer to the oven and cook for 50 minutes to 1 hour (the juices should run clear when the thickest part of one of the thighs is pierced with a skewer). Once cooked, remove the bird and allow to rest. Place the casserole on the hob over medium heat and reduce the liquid by half. Meanwhile, use a spice grinder to blend the bonito flakes. Add to a pan over a medium heat along with the soy sauce, sugar, mirin and togarashi and cook until the liquid is reduced by one-third. Remove from the heat and stir in the lemon juice and zest. Meanwhile, use a spice grinder to blend the bonito flakes. Add to a pan over a medium heat along with the soy sauce, sugar, mirin and togarashi and cook until the liquid is reduced by one-third. Remove from the heat and stir in the lemon juice and zest. Chop up the turnip leaves and set aside. Cut the turnips into quarters and toss in the oil and salt. Pace in a hot pan and fry for 8 minutes or until soft, adding the greens halfway through cooking. Chop up the turnip leaves and set aside. Cut the turnips into quarters and toss in the oil and salt. Pace in a hot pan and fry for 8 minutes or until soft, adding the greens halfway through cooking. To serve, carve the fowl into pieces of breast, leg, and wing. Place the cooked turnips and leaves onto a serving plate then top with the fowl. Dress with the soy dressing and a little of the reduced liquor from the bird pot. Finish with a sprinkle of sesame seeds. To serve, carve the fowl into pieces of breast, leg, and wing. Place the cooked turnips and leaves onto a serving plate then top with the fowl. Dress with the soy dressing and a little of the reduced liquor from the bird pot. Finish with a sprinkle of sesame seeds. | {
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"title": "Pot roasted guinea fowl with roasted baby turnips recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pot_roasted_guinea_fowl_43097_16x9.jpg A succulent pot roast from Saturday Kitchen with soy-glazed roasted baby turnips. 1 whole guinea fowl25g/1oz unsalted butter 1 small bunch fresh sage leaves 1 onion, sliced 100g/3½oz piece pancetta 4 garlic cloves 300ml/½ pint chicken stock 1 bay leaf 1 unwaxed lemon, zest onlysalt and freshly ground black pepper 1 whole guinea fowl 25g/1oz unsalted butter 1 small bunch fresh sage leaves 1 onion, sliced 100g/3½oz piece pancetta 4 garlic cloves 300ml/½ pint chicken stock 1 bay leaf 1 unwaxed lemon, zest only salt and freshly ground black pepper 15g/½oz bonito flakes100ml/3½oz soy sauce 1 tsp caster sugar 50ml/2fl oz mirin 1 tbsp togarashi (Japanese spice mixture) 1 unwaxed lemon, zest and juice 8 baby turnips with greens 2 tbsp olive oil pinch salt1 tbsp sesame seeds, toasted 15g/½oz bonito flakes 100ml/3½oz soy sauce 1 tsp caster sugar 50ml/2fl oz mirin 1 tbsp togarashi (Japanese spice mixture) 1 unwaxed lemon, zest and juice 8 baby turnips with greens 2 tbsp olive oil pinch salt 1 tbsp sesame seeds, toasted Method Preheat the oven to 180C/160C fan/Gas 4. Season the guinea fowl all over with salt and pepper.Place the butter in a casserole dish over a medium heat on the hob and heat until foaming. Add the guinea fowl and cook in the butter until browned all over. Remove the bird from the dish.Add the sage, onion, pancetta and garlic to the casserole dish. Cook for 5 minutes until coloured then add the bird back to the dish. Add the stock, bay leaf and lemon zest and put the lid on. Carefully transfer to the oven and cook for 50 minutes to 1 hour (the juices should run clear when the thickest part of one of the thighs is pierced with a skewer). Once cooked, remove the bird and allow to rest. Place the casserole on the hob over medium heat and reduce the liquid by half. Meanwhile, use a spice grinder to blend the bonito flakes. Add to a pan over a medium heat along with the soy sauce, sugar, mirin and togarashi and cook until the liquid is reduced by one-third. Remove from the heat and stir in the lemon juice and zest. Chop up the turnip leaves and set aside. Cut the turnips into quarters and toss in the oil and salt. Pace in a hot pan and fry for 8 minutes or until soft, adding the greens halfway through cooking.To serve, carve the fowl into pieces of breast, leg, and wing. Place the cooked turnips and leaves onto a serving plate then top with the fowl. Dress with the soy dressing and a little of the reduced liquor from the bird pot. Finish with a sprinkle of sesame seeds. Preheat the oven to 180C/160C fan/Gas 4. Season the guinea fowl all over with salt and pepper. Preheat the oven to 180C/160C fan/Gas 4. Season the guinea fowl all over with salt and pepper. Place the butter in a casserole dish over a medium heat on the hob and heat until foaming. Add the guinea fowl and cook in the butter until browned all over. Remove the bird from the dish. Place the butter in a casserole dish over a medium heat on the hob and heat until foaming. Add the guinea fowl and cook in the butter until browned all over. Remove the bird from the dish. Add the sage, onion, pancetta and garlic to the casserole dish. Cook for 5 minutes until coloured then add the bird back to the dish. Add the sage, onion, pancetta and garlic to the casserole dish. Cook for 5 minutes until coloured then add the bird back to the dish. Add the stock, bay leaf and lemon zest and put the lid on. Carefully transfer to the oven and cook for 50 minutes to 1 hour (the juices should run clear when the thickest part of one of the thighs is pierced with a skewer). Once cooked, remove the bird and allow to rest. Place the casserole on the hob over medium heat and reduce the liquid by half. Add the stock, bay leaf and lemon zest and put the lid on. Carefully transfer to the oven and cook for 50 minutes to 1 hour (the juices should run clear when the thickest part of one of the thighs is pierced with a skewer). Once cooked, remove the bird and allow to rest. Place the casserole on the hob over medium heat and reduce the liquid by half. Meanwhile, use a spice grinder to blend the bonito flakes. Add to a pan over a medium heat along with the soy sauce, sugar, mirin and togarashi and cook until the liquid is reduced by one-third. Remove from the heat and stir in the lemon juice and zest. Meanwhile, use a spice grinder to blend the bonito flakes. Add to a pan over a medium heat along with the soy sauce, sugar, mirin and togarashi and cook until the liquid is reduced by one-third. Remove from the heat and stir in the lemon juice and zest. Chop up the turnip leaves and set aside. Cut the turnips into quarters and toss in the oil and salt. Pace in a hot pan and fry for 8 minutes or until soft, adding the greens halfway through cooking. Chop up the turnip leaves and set aside. Cut the turnips into quarters and toss in the oil and salt. Pace in a hot pan and fry for 8 minutes or until soft, adding the greens halfway through cooking. To serve, carve the fowl into pieces of breast, leg, and wing. Place the cooked turnips and leaves onto a serving plate then top with the fowl. Dress with the soy dressing and a little of the reduced liquor from the bird pot. Finish with a sprinkle of sesame seeds. To serve, carve the fowl into pieces of breast, leg, and wing. Place the cooked turnips and leaves onto a serving plate then top with the fowl. Dress with the soy dressing and a little of the reduced liquor from the bird pot. Finish with a sprinkle of sesame seeds."
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} | f7626c0d3ee540b574fe02ffd2ee2cb8e9c3cefd819dbf43170ae17a0a04dd56 | Singaporean pork belly and turnip cake stir fry recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/singaporean_pork_belly_61775_16x9.jpg This dish would make an impressive meal for a dinner party or celebration meal for family and friends. Equipment and preparation: You will need a metal or bamboo steamer. 2 tbsp miso paste300ml/10fl oz chicken stock1 garlic bulb 2 star anise 4cm/1.5in piece root ginger 1 orange, zest and juice 1 tbsp coriander seeds 1 red chilli, left whole1kg/2lb 4oz pork belly on the bone 2 tbsp miso paste 300ml/10fl oz chicken stock 1 garlic bulb 2 star anise 4cm/1.5in piece root ginger 1 orange, zest and juice 1 tbsp coriander seeds 1 red chilli, left whole 1kg/2lb 4oz pork belly on the bone 500g/1lb 2oz daikon, peeled and shredded15g/½oz cornflour 15g/½oz tapioca starch 150g/5½oz rice flour 500g/1lb 2oz daikon, peeled and shredded 15g/½oz cornflour 15g/½oz tapioca starch 150g/5½oz rice flour 2 tbsp vegetable oil, for frying4 shiitake mushrooms, quartered3 free-range eggs, beaten2–3 tbsp fish sauce 1–2 tbsp chilli paste4 spring onions, chopped4 garlic cloves, mincedsalt and freshly ground black pepper 2 tbsp vegetable oil, for frying 4 shiitake mushrooms, quartered 3 free-range eggs, beaten 2–3 tbsp fish sauce 1–2 tbsp chilli paste 4 spring onions, chopped 4 garlic cloves, minced salt and freshly ground black pepper Method To make the pork belly, place all of the ingredients except the pork belly into a large saucepan or casserole and pour in 300ml/10fl oz water. Bring to the boil and simmer for 30 minutes then leave to cool. Place the pork belly in the cooled stock and bring to a simmer on the hob. Cook for 1½ –2 hours until the pork is very tender then remove from the heat and leave to cool in the stock. When cool, remove the meat (reserving the liquid), detatch the bones and dice the meat. To make the turnip cake, boil the daikon in 500ml/18fl oz water for 5 minutes until soft. Then drain and reserve the cooking liquid. Mix the cornflour, tapioca starch and rice flour together in a bowl and add 250ml/9fl oz water to make a batter.Line a shallow dish that fits into your steamer with parment paper. Place the cooked daikon into a large saucepan with its reserved cooking liquid. Add the batter and put over a medium heat. Stir until thickened then tip onto the lined dish. Steam in a metal or bamboo steamer for 50 minutes until a skewer comes out clean. Cool and chop into squares. To make the stir fry, heat the oil in a frying pan. Toss in the cake squares and caramelise on all sides. Add the mushrooms. Toss in the diced pork belly, chilli paste and spring onions. In a bowl, mix the eggs with the fish sauce and 4 tablespoons of the reserved pork cooking liquor, then add to the pan, mixing all the time. Cook until the eggs have scrambled. Taste and season with salt and pepper and serve. To make the pork belly, place all of the ingredients except the pork belly into a large saucepan or casserole and pour in 300ml/10fl oz water. Bring to the boil and simmer for 30 minutes then leave to cool. To make the pork belly, place all of the ingredients except the pork belly into a large saucepan or casserole and pour in 300ml/10fl oz water. Bring to the boil and simmer for 30 minutes then leave to cool. Place the pork belly in the cooled stock and bring to a simmer on the hob. Cook for 1½ –2 hours until the pork is very tender then remove from the heat and leave to cool in the stock. When cool, remove the meat (reserving the liquid), detatch the bones and dice the meat. Place the pork belly in the cooled stock and bring to a simmer on the hob. Cook for 1½ –2 hours until the pork is very tender then remove from the heat and leave to cool in the stock. When cool, remove the meat (reserving the liquid), detatch the bones and dice the meat. To make the turnip cake, boil the daikon in 500ml/18fl oz water for 5 minutes until soft. Then drain and reserve the cooking liquid. Mix the cornflour, tapioca starch and rice flour together in a bowl and add 250ml/9fl oz water to make a batter. To make the turnip cake, boil the daikon in 500ml/18fl oz water for 5 minutes until soft. Then drain and reserve the cooking liquid. Mix the cornflour, tapioca starch and rice flour together in a bowl and add 250ml/9fl oz water to make a batter. Line a shallow dish that fits into your steamer with parment paper. Place the cooked daikon into a large saucepan with its reserved cooking liquid. Add the batter and put over a medium heat. Stir until thickened then tip onto the lined dish. Steam in a metal or bamboo steamer for 50 minutes until a skewer comes out clean. Cool and chop into squares. Line a shallow dish that fits into your steamer with parment paper. Place the cooked daikon into a large saucepan with its reserved cooking liquid. Add the batter and put over a medium heat. Stir until thickened then tip onto the lined dish. Steam in a metal or bamboo steamer for 50 minutes until a skewer comes out clean. Cool and chop into squares. To make the stir fry, heat the oil in a frying pan. Toss in the cake squares and caramelise on all sides. Add the mushrooms. Toss in the diced pork belly, chilli paste and spring onions. To make the stir fry, heat the oil in a frying pan. Toss in the cake squares and caramelise on all sides. Add the mushrooms. Toss in the diced pork belly, chilli paste and spring onions. In a bowl, mix the eggs with the fish sauce and 4 tablespoons of the reserved pork cooking liquor, then add to the pan, mixing all the time. Cook until the eggs have scrambled. Taste and season with salt and pepper and serve. In a bowl, mix the eggs with the fish sauce and 4 tablespoons of the reserved pork cooking liquor, then add to the pan, mixing all the time. Cook until the eggs have scrambled. Taste and season with salt and pepper and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/singaporean_pork_belly_61775",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Singaporean pork belly and turnip cake stir fry recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/singaporean_pork_belly_61775_16x9.jpg This dish would make an impressive meal for a dinner party or celebration meal for family and friends. Equipment and preparation: You will need a metal or bamboo steamer. 2 tbsp miso paste300ml/10fl oz chicken stock1 garlic bulb 2 star anise 4cm/1.5in piece root ginger 1 orange, zest and juice 1 tbsp coriander seeds 1 red chilli, left whole1kg/2lb 4oz pork belly on the bone 2 tbsp miso paste 300ml/10fl oz chicken stock 1 garlic bulb 2 star anise 4cm/1.5in piece root ginger 1 orange, zest and juice 1 tbsp coriander seeds 1 red chilli, left whole 1kg/2lb 4oz pork belly on the bone 500g/1lb 2oz daikon, peeled and shredded15g/½oz cornflour 15g/½oz tapioca starch 150g/5½oz rice flour 500g/1lb 2oz daikon, peeled and shredded 15g/½oz cornflour 15g/½oz tapioca starch 150g/5½oz rice flour 2 tbsp vegetable oil, for frying4 shiitake mushrooms, quartered3 free-range eggs, beaten2–3 tbsp fish sauce 1–2 tbsp chilli paste4 spring onions, chopped4 garlic cloves, mincedsalt and freshly ground black pepper 2 tbsp vegetable oil, for frying 4 shiitake mushrooms, quartered 3 free-range eggs, beaten 2–3 tbsp fish sauce 1–2 tbsp chilli paste 4 spring onions, chopped 4 garlic cloves, minced salt and freshly ground black pepper Method To make the pork belly, place all of the ingredients except the pork belly into a large saucepan or casserole and pour in 300ml/10fl oz water. Bring to the boil and simmer for 30 minutes then leave to cool. Place the pork belly in the cooled stock and bring to a simmer on the hob. Cook for 1½ –2 hours until the pork is very tender then remove from the heat and leave to cool in the stock. When cool, remove the meat (reserving the liquid), detatch the bones and dice the meat. To make the turnip cake, boil the daikon in 500ml/18fl oz water for 5 minutes until soft. Then drain and reserve the cooking liquid. Mix the cornflour, tapioca starch and rice flour together in a bowl and add 250ml/9fl oz water to make a batter.Line a shallow dish that fits into your steamer with parment paper. Place the cooked daikon into a large saucepan with its reserved cooking liquid. Add the batter and put over a medium heat. Stir until thickened then tip onto the lined dish. Steam in a metal or bamboo steamer for 50 minutes until a skewer comes out clean. Cool and chop into squares. To make the stir fry, heat the oil in a frying pan. Toss in the cake squares and caramelise on all sides. Add the mushrooms. Toss in the diced pork belly, chilli paste and spring onions. In a bowl, mix the eggs with the fish sauce and 4 tablespoons of the reserved pork cooking liquor, then add to the pan, mixing all the time. Cook until the eggs have scrambled. Taste and season with salt and pepper and serve. To make the pork belly, place all of the ingredients except the pork belly into a large saucepan or casserole and pour in 300ml/10fl oz water. Bring to the boil and simmer for 30 minutes then leave to cool. To make the pork belly, place all of the ingredients except the pork belly into a large saucepan or casserole and pour in 300ml/10fl oz water. Bring to the boil and simmer for 30 minutes then leave to cool. Place the pork belly in the cooled stock and bring to a simmer on the hob. Cook for 1½ –2 hours until the pork is very tender then remove from the heat and leave to cool in the stock. When cool, remove the meat (reserving the liquid), detatch the bones and dice the meat. Place the pork belly in the cooled stock and bring to a simmer on the hob. Cook for 1½ –2 hours until the pork is very tender then remove from the heat and leave to cool in the stock. When cool, remove the meat (reserving the liquid), detatch the bones and dice the meat. To make the turnip cake, boil the daikon in 500ml/18fl oz water for 5 minutes until soft. Then drain and reserve the cooking liquid. Mix the cornflour, tapioca starch and rice flour together in a bowl and add 250ml/9fl oz water to make a batter. To make the turnip cake, boil the daikon in 500ml/18fl oz water for 5 minutes until soft. Then drain and reserve the cooking liquid. Mix the cornflour, tapioca starch and rice flour together in a bowl and add 250ml/9fl oz water to make a batter. Line a shallow dish that fits into your steamer with parment paper. Place the cooked daikon into a large saucepan with its reserved cooking liquid. Add the batter and put over a medium heat. Stir until thickened then tip onto the lined dish. Steam in a metal or bamboo steamer for 50 minutes until a skewer comes out clean. Cool and chop into squares. Line a shallow dish that fits into your steamer with parment paper. Place the cooked daikon into a large saucepan with its reserved cooking liquid. Add the batter and put over a medium heat. Stir until thickened then tip onto the lined dish. Steam in a metal or bamboo steamer for 50 minutes until a skewer comes out clean. Cool and chop into squares. To make the stir fry, heat the oil in a frying pan. Toss in the cake squares and caramelise on all sides. Add the mushrooms. Toss in the diced pork belly, chilli paste and spring onions. To make the stir fry, heat the oil in a frying pan. Toss in the cake squares and caramelise on all sides. Add the mushrooms. Toss in the diced pork belly, chilli paste and spring onions. In a bowl, mix the eggs with the fish sauce and 4 tablespoons of the reserved pork cooking liquor, then add to the pan, mixing all the time. Cook until the eggs have scrambled. Taste and season with salt and pepper and serve. In a bowl, mix the eggs with the fish sauce and 4 tablespoons of the reserved pork cooking liquor, then add to the pan, mixing all the time. Cook until the eggs have scrambled. Taste and season with salt and pepper and serve."
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} | 80a05373c97f146be6e08d10b1d6aef95c864166bbcb2aad23c95e30d395ef37 | Sushi recipe
First make your sushi vinegar - you can buy this ready-made, but it is easy to make your own. Warm the vinegar in a pan, then add the sugar and salt and let it dissolve. Leave to cool and you have the wonderful sweet savoury dressing for the rice. Set aside.Wash the rice three times, then drain and leave to stand for 15 minutes. Bring one litre/1¾ pints of cold water to the boil and add the kombu (if using) and the rice. Simmer with the lid on for ten minutes, then leave to stand without taking the lid off for another 20 minutes.Tip into a large wooden bowl, sprinkle on the sushi vinegar and cut through into the rice with a slicing motion with a wooden spatula.Fan to cool, with a wooden paddle (or an old tablemat), for ten minutes. Turn the rice over, fan for two minutes. Repeat this four times and the rice should be at room temperature and just sticky enough. Use the rice immediately as it is past its best after a few hours.For the nigiri sushi, cut your chosen fish carefully into strips. Always try to get sushi-grade fish, and always use top-notch fresh fish - some sushi fish has been deliberately frozen to kill any bacteria.Take the prawns, peel them leaving the tails intact and butterfly them carefully taking the dark strip out from underneath. Impale them on a skewer lengthways to take out the bend. Place 500ml/18fl oz water in a pan with the sake and bring to the boil. Simmer the prawns until pink - this should take about two minutes. Leave to cool and remove the skewer. You will have straight prawns which will be easy to place on the rice. Take a ball of rice about the size of a walnut, roll it in your hands to polish the outside, but don’t compress the rice too much.Place a dot of wasabi on the top. Place a prawn or a fish strip onto this. Press into place with a tapping motion between your thumb and middle finger. Repeat to use up as much of the fish as you wish to turn into nigiri.For the maki rolls, take a bamboo-rolling mat, cover it liberally with cling film. Take a half sheet of nori seaweed. (The ones made with half a sheet are smaller and have more filling to the rice ratio, and are a better eat.)Cover with rice all over except for the edge facing you, where you need to leave an empty border of about 2cm/¾in. - this will give you a join. Press the rice down firmly but gently to give you a thin but even coating. Down the middle, line up your strips of filling – choose from salmon, cucumber, avocado and wasabi. Roll the mat away from you, catching the filling into the roll. Firm up with the mat.Unroll and using a knife with a damp blade cut into bite-sized pieces. Serve the nigiri and maki rolls with pickled ginger, wasabi and soy sauce. First make your sushi vinegar - you can buy this ready-made, but it is easy to make your own. Warm the vinegar in a pan, then add the sugar and salt and let it dissolve. Leave to cool and you have the wonderful sweet savoury dressing for the rice. Set aside. First make your sushi vinegar - you can buy this ready-made, but it is easy to make your own. Warm the vinegar in a pan, then add the sugar and salt and let it dissolve. Leave to cool and you have the wonderful sweet savoury dressing for the rice. Set aside. Wash the rice three times, then drain and leave to stand for 15 minutes. Bring one litre/1¾ pints of cold water to the boil and add the kombu (if using) and the rice. Simmer with the lid on for ten minutes, then leave to stand without taking the lid off for another 20 minutes. Wash the rice three times, then drain and leave to stand for 15 minutes. Bring one litre/1¾ pints of cold water to the boil and add the kombu (if using) and the rice. Simmer with the lid on for ten minutes, then leave to stand without taking the lid off for another 20 minutes. Tip into a large wooden bowl, sprinkle on the sushi vinegar and cut through into the rice with a slicing motion with a wooden spatula. Tip into a large wooden bowl, sprinkle on the sushi vinegar and cut through into the rice with a slicing motion with a wooden spatula. Fan to cool, with a wooden paddle (or an old tablemat), for ten minutes. Turn the rice over, fan for two minutes. Repeat this four times and the rice should be at room temperature and just sticky enough. Fan to cool, with a wooden paddle (or an old tablemat), for ten minutes. Turn the rice over, fan for two minutes. Repeat this four times and the rice should be at room temperature and just sticky enough. Use the rice immediately as it is past its best after a few hours. Use the rice immediately as it is past its best after a few hours. For the nigiri sushi, cut your chosen fish carefully into strips. Always try to get sushi-grade fish, and always use top-notch fresh fish - some sushi fish has been deliberately frozen to kill any bacteria. For the nigiri sushi, cut your chosen fish carefully into strips. Always try to get sushi-grade fish, and always use top-notch fresh fish - some sushi fish has been deliberately frozen to kill any bacteria. Take the prawns, peel them leaving the tails intact and butterfly them carefully taking the dark strip out from underneath. Impale them on a skewer lengthways to take out the bend. Take the prawns, peel them leaving the tails intact and butterfly them carefully taking the dark strip out from underneath. Impale them on a skewer lengthways to take out the bend. Place 500ml/18fl oz water in a pan with the sake and bring to the boil. Simmer the prawns until pink - this should take about two minutes. Leave to cool and remove the skewer. You will have straight prawns which will be easy to place on the rice. Place 500ml/18fl oz water in a pan with the sake and bring to the boil. Simmer the prawns until pink - this should take about two minutes. Leave to cool and remove the skewer. You will have straight prawns which will be easy to place on the rice. Take a ball of rice about the size of a walnut, roll it in your hands to polish the outside, but don’t compress the rice too much. Take a ball of rice about the size of a walnut, roll it in your hands to polish the outside, but don’t compress the rice too much. Place a dot of wasabi on the top. Place a prawn or a fish strip onto this. Press into place with a tapping motion between your thumb and middle finger. Repeat to use up as much of the fish as you wish to turn into nigiri. Place a dot of wasabi on the top. Place a prawn or a fish strip onto this. Press into place with a tapping motion between your thumb and middle finger. Repeat to use up as much of the fish as you wish to turn into nigiri. For the maki rolls, take a bamboo-rolling mat, cover it liberally with cling film. Take a half sheet of nori seaweed. (The ones made with half a sheet are smaller and have more filling to the rice ratio, and are a better eat.) For the maki rolls, take a bamboo-rolling mat, cover it liberally with cling film. Take a half sheet of nori seaweed. (The ones made with half a sheet are smaller and have more filling to the rice ratio, and are a better eat.) Cover with rice all over except for the edge facing you, where you need to leave an empty border of about 2cm/¾in. - this will give you a join. Press the rice down firmly but gently to give you a thin but even coating. Down the middle, line up your strips of filling – choose from salmon, cucumber, avocado and wasabi. Roll the mat away from you, catching the filling into the roll. Firm up with the mat. Cover with rice all over except for the edge facing you, where you need to leave an empty border of about 2cm/¾in. - this will give you a join. Press the rice down firmly but gently to give you a thin but even coating. Down the middle, line up your strips of filling – choose from salmon, cucumber, avocado and wasabi. Roll the mat away from you, catching the filling into the roll. Firm up with the mat. Unroll and using a knife with a damp blade cut into bite-sized pieces. Unroll and using a knife with a damp blade cut into bite-sized pieces. Serve the nigiri and maki rolls with pickled ginger, wasabi and soy sauce. Serve the nigiri and maki rolls with pickled ginger, wasabi and soy sauce. | {
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"title": "Sushi recipe",
"content": "First make your sushi vinegar - you can buy this ready-made, but it is easy to make your own. Warm the vinegar in a pan, then add the sugar and salt and let it dissolve. Leave to cool and you have the wonderful sweet savoury dressing for the rice. Set aside.Wash the rice three times, then drain and leave to stand for 15 minutes. Bring one litre/1¾ pints of cold water to the boil and add the kombu (if using) and the rice. Simmer with the lid on for ten minutes, then leave to stand without taking the lid off for another 20 minutes.Tip into a large wooden bowl, sprinkle on the sushi vinegar and cut through into the rice with a slicing motion with a wooden spatula.Fan to cool, with a wooden paddle (or an old tablemat), for ten minutes. Turn the rice over, fan for two minutes. Repeat this four times and the rice should be at room temperature and just sticky enough. Use the rice immediately as it is past its best after a few hours.For the nigiri sushi, cut your chosen fish carefully into strips. Always try to get sushi-grade fish, and always use top-notch fresh fish - some sushi fish has been deliberately frozen to kill any bacteria.Take the prawns, peel them leaving the tails intact and butterfly them carefully taking the dark strip out from underneath. Impale them on a skewer lengthways to take out the bend. Place 500ml/18fl oz water in a pan with the sake and bring to the boil. Simmer the prawns until pink - this should take about two minutes. Leave to cool and remove the skewer. You will have straight prawns which will be easy to place on the rice. Take a ball of rice about the size of a walnut, roll it in your hands to polish the outside, but don’t compress the rice too much.Place a dot of wasabi on the top. Place a prawn or a fish strip onto this. Press into place with a tapping motion between your thumb and middle finger. Repeat to use up as much of the fish as you wish to turn into nigiri.For the maki rolls, take a bamboo-rolling mat, cover it liberally with cling film. Take a half sheet of nori seaweed. (The ones made with half a sheet are smaller and have more filling to the rice ratio, and are a better eat.)Cover with rice all over except for the edge facing you, where you need to leave an empty border of about 2cm/¾in. - this will give you a join. Press the rice down firmly but gently to give you a thin but even coating. Down the middle, line up your strips of filling – choose from salmon, cucumber, avocado and wasabi. Roll the mat away from you, catching the filling into the roll. Firm up with the mat.Unroll and using a knife with a damp blade cut into bite-sized pieces. Serve the nigiri and maki rolls with pickled ginger, wasabi and soy sauce. First make your sushi vinegar - you can buy this ready-made, but it is easy to make your own. Warm the vinegar in a pan, then add the sugar and salt and let it dissolve. Leave to cool and you have the wonderful sweet savoury dressing for the rice. Set aside. First make your sushi vinegar - you can buy this ready-made, but it is easy to make your own. Warm the vinegar in a pan, then add the sugar and salt and let it dissolve. Leave to cool and you have the wonderful sweet savoury dressing for the rice. Set aside. Wash the rice three times, then drain and leave to stand for 15 minutes. Bring one litre/1¾ pints of cold water to the boil and add the kombu (if using) and the rice. Simmer with the lid on for ten minutes, then leave to stand without taking the lid off for another 20 minutes. Wash the rice three times, then drain and leave to stand for 15 minutes. Bring one litre/1¾ pints of cold water to the boil and add the kombu (if using) and the rice. Simmer with the lid on for ten minutes, then leave to stand without taking the lid off for another 20 minutes. Tip into a large wooden bowl, sprinkle on the sushi vinegar and cut through into the rice with a slicing motion with a wooden spatula. Tip into a large wooden bowl, sprinkle on the sushi vinegar and cut through into the rice with a slicing motion with a wooden spatula. Fan to cool, with a wooden paddle (or an old tablemat), for ten minutes. Turn the rice over, fan for two minutes. Repeat this four times and the rice should be at room temperature and just sticky enough. Fan to cool, with a wooden paddle (or an old tablemat), for ten minutes. Turn the rice over, fan for two minutes. Repeat this four times and the rice should be at room temperature and just sticky enough. Use the rice immediately as it is past its best after a few hours. Use the rice immediately as it is past its best after a few hours. For the nigiri sushi, cut your chosen fish carefully into strips. Always try to get sushi-grade fish, and always use top-notch fresh fish - some sushi fish has been deliberately frozen to kill any bacteria. For the nigiri sushi, cut your chosen fish carefully into strips. Always try to get sushi-grade fish, and always use top-notch fresh fish - some sushi fish has been deliberately frozen to kill any bacteria. Take the prawns, peel them leaving the tails intact and butterfly them carefully taking the dark strip out from underneath. Impale them on a skewer lengthways to take out the bend. Take the prawns, peel them leaving the tails intact and butterfly them carefully taking the dark strip out from underneath. Impale them on a skewer lengthways to take out the bend. Place 500ml/18fl oz water in a pan with the sake and bring to the boil. Simmer the prawns until pink - this should take about two minutes. Leave to cool and remove the skewer. You will have straight prawns which will be easy to place on the rice. Place 500ml/18fl oz water in a pan with the sake and bring to the boil. Simmer the prawns until pink - this should take about two minutes. Leave to cool and remove the skewer. You will have straight prawns which will be easy to place on the rice. Take a ball of rice about the size of a walnut, roll it in your hands to polish the outside, but don’t compress the rice too much. Take a ball of rice about the size of a walnut, roll it in your hands to polish the outside, but don’t compress the rice too much. Place a dot of wasabi on the top. Place a prawn or a fish strip onto this. Press into place with a tapping motion between your thumb and middle finger. Repeat to use up as much of the fish as you wish to turn into nigiri. Place a dot of wasabi on the top. Place a prawn or a fish strip onto this. Press into place with a tapping motion between your thumb and middle finger. Repeat to use up as much of the fish as you wish to turn into nigiri. For the maki rolls, take a bamboo-rolling mat, cover it liberally with cling film. Take a half sheet of nori seaweed. (The ones made with half a sheet are smaller and have more filling to the rice ratio, and are a better eat.) For the maki rolls, take a bamboo-rolling mat, cover it liberally with cling film. Take a half sheet of nori seaweed. (The ones made with half a sheet are smaller and have more filling to the rice ratio, and are a better eat.) Cover with rice all over except for the edge facing you, where you need to leave an empty border of about 2cm/¾in. - this will give you a join. Press the rice down firmly but gently to give you a thin but even coating. Down the middle, line up your strips of filling – choose from salmon, cucumber, avocado and wasabi. Roll the mat away from you, catching the filling into the roll. Firm up with the mat. Cover with rice all over except for the edge facing you, where you need to leave an empty border of about 2cm/¾in. - this will give you a join. Press the rice down firmly but gently to give you a thin but even coating. Down the middle, line up your strips of filling – choose from salmon, cucumber, avocado and wasabi. Roll the mat away from you, catching the filling into the roll. Firm up with the mat. Unroll and using a knife with a damp blade cut into bite-sized pieces. Unroll and using a knife with a damp blade cut into bite-sized pieces. Serve the nigiri and maki rolls with pickled ginger, wasabi and soy sauce. Serve the nigiri and maki rolls with pickled ginger, wasabi and soy sauce."
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} | dd0bdb533952589c8b5b88da58418e9a039f33cb0131d54d9a5dc9d37cd56a0c | Pan-fried polenta with peas and langoustines recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/polenta_peas_51495_16x9.jpg Cook to impress with chef Anna Haugh’s crispy polenta topped with garlic-infused peas and buttery langoustines. 20g/¾oz unsalted butter 5g/⅛oz salt sprig fresh thyme, leaves removed and chopped1 garlic clove, chopped100g/3½oz quick-cook polenta, plus extra for dusting55g/2oz Parmesan, grated1 tbsp vegetable oil, to fry 20g/¾oz unsalted butter 5g/⅛oz salt sprig fresh thyme, leaves removed and chopped 1 garlic clove, chopped 100g/3½oz quick-cook polenta, plus extra for dusting 55g/2oz Parmesan, grated 1 tbsp vegetable oil, to fry 50g/1¾oz unsalted butter4 garlic cloves, chopped400g/14oz frozen peas, defrosted60g/2¼oz fresh peas pinch salt 50g/1¾oz unsalted butter 4 garlic cloves, chopped 400g/14oz frozen peas, defrosted 60g/2¼oz fresh peas pinch salt 8 medium raw langoustines, heads and shell removed100g/3½oz unsalted butter1 garlic clovessalt 1 lemon, to squeeze 8 medium raw langoustines, heads and shell removed 100g/3½oz unsalted butter 1 garlic cloves salt 1 lemon, to squeeze 2cm/1in fresh horseradish, grated curly pea shoots 12 pea shoot flowers 2cm/1in fresh horseradish, grated curly pea shoots 12 pea shoot flowers Method To make the polenta, line a baking tray then set aside. Add the butter, salt, thyme and garlic to a saucepan and sweat for a couple of minutes.Add 500ml/18fl oz water to the pan and bring to the boil.Whisk in the polenta and cook out for a few minutes. Pour into the lined tray and set in the fridge, for at least 2 hours or until firm. Once set, cut into 8–10 portions and dust with extra polenta and set aside until serving.To make the crushed peas, add the garlic and butter to a saucepan and sweat for a couple of minutes.Add the defrosted peas and blend with a hand blender.Bring a pan of water to the boil, then blanch the fresh peas for 60 seconds. Drain, then add to the blended peas and mix.To finish the polenta, heat a frying pan over medium heat with a little oil and pan-fry both sides of the polenta pieces for 2–3 minutes until crisp. Remove and rest on some kitchen paper whilst you cook the langoustines.For the langoustines, use the same pan over high heat, caramelise the langoustines on both sides before dropping in a clove of garlic with the butter to baste. Finish with a squeeze of lemon.To serve, lay a slice of polenta on a plate, topping with the crushed peas, pea shoots and flowers, serving the langoustines alongside. To make the polenta, line a baking tray then set aside. Add the butter, salt, thyme and garlic to a saucepan and sweat for a couple of minutes. To make the polenta, line a baking tray then set aside. Add the butter, salt, thyme and garlic to a saucepan and sweat for a couple of minutes. Add 500ml/18fl oz water to the pan and bring to the boil. Add 500ml/18fl oz water to the pan and bring to the boil. Whisk in the polenta and cook out for a few minutes. Pour into the lined tray and set in the fridge, for at least 2 hours or until firm. Whisk in the polenta and cook out for a few minutes. Pour into the lined tray and set in the fridge, for at least 2 hours or until firm. Once set, cut into 8–10 portions and dust with extra polenta and set aside until serving. Once set, cut into 8–10 portions and dust with extra polenta and set aside until serving. To make the crushed peas, add the garlic and butter to a saucepan and sweat for a couple of minutes. To make the crushed peas, add the garlic and butter to a saucepan and sweat for a couple of minutes. Add the defrosted peas and blend with a hand blender. Add the defrosted peas and blend with a hand blender. Bring a pan of water to the boil, then blanch the fresh peas for 60 seconds. Drain, then add to the blended peas and mix. Bring a pan of water to the boil, then blanch the fresh peas for 60 seconds. Drain, then add to the blended peas and mix. To finish the polenta, heat a frying pan over medium heat with a little oil and pan-fry both sides of the polenta pieces for 2–3 minutes until crisp. Remove and rest on some kitchen paper whilst you cook the langoustines. To finish the polenta, heat a frying pan over medium heat with a little oil and pan-fry both sides of the polenta pieces for 2–3 minutes until crisp. Remove and rest on some kitchen paper whilst you cook the langoustines. For the langoustines, use the same pan over high heat, caramelise the langoustines on both sides before dropping in a clove of garlic with the butter to baste. Finish with a squeeze of lemon. For the langoustines, use the same pan over high heat, caramelise the langoustines on both sides before dropping in a clove of garlic with the butter to baste. Finish with a squeeze of lemon. To serve, lay a slice of polenta on a plate, topping with the crushed peas, pea shoots and flowers, serving the langoustines alongside. To serve, lay a slice of polenta on a plate, topping with the crushed peas, pea shoots and flowers, serving the langoustines alongside. | {
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"title": "Pan-fried polenta with peas and langoustines 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/polenta_peas_51495_16x9.jpg Cook to impress with chef Anna Haugh’s crispy polenta topped with garlic-infused peas and buttery langoustines. 20g/¾oz unsalted butter 5g/⅛oz salt sprig fresh thyme, leaves removed and chopped1 garlic clove, chopped100g/3½oz quick-cook polenta, plus extra for dusting55g/2oz Parmesan, grated1 tbsp vegetable oil, to fry 20g/¾oz unsalted butter 5g/⅛oz salt sprig fresh thyme, leaves removed and chopped 1 garlic clove, chopped 100g/3½oz quick-cook polenta, plus extra for dusting 55g/2oz Parmesan, grated 1 tbsp vegetable oil, to fry 50g/1¾oz unsalted butter4 garlic cloves, chopped400g/14oz frozen peas, defrosted60g/2¼oz fresh peas pinch salt 50g/1¾oz unsalted butter 4 garlic cloves, chopped 400g/14oz frozen peas, defrosted 60g/2¼oz fresh peas pinch salt 8 medium raw langoustines, heads and shell removed100g/3½oz unsalted butter1 garlic clovessalt 1 lemon, to squeeze 8 medium raw langoustines, heads and shell removed 100g/3½oz unsalted butter 1 garlic cloves salt 1 lemon, to squeeze 2cm/1in fresh horseradish, grated curly pea shoots 12 pea shoot flowers 2cm/1in fresh horseradish, grated curly pea shoots 12 pea shoot flowers Method To make the polenta, line a baking tray then set aside. Add the butter, salt, thyme and garlic to a saucepan and sweat for a couple of minutes.Add 500ml/18fl oz water to the pan and bring to the boil.Whisk in the polenta and cook out for a few minutes. Pour into the lined tray and set in the fridge, for at least 2 hours or until firm. Once set, cut into 8–10 portions and dust with extra polenta and set aside until serving.To make the crushed peas, add the garlic and butter to a saucepan and sweat for a couple of minutes.Add the defrosted peas and blend with a hand blender.Bring a pan of water to the boil, then blanch the fresh peas for 60 seconds. Drain, then add to the blended peas and mix.To finish the polenta, heat a frying pan over medium heat with a little oil and pan-fry both sides of the polenta pieces for 2–3 minutes until crisp. Remove and rest on some kitchen paper whilst you cook the langoustines.For the langoustines, use the same pan over high heat, caramelise the langoustines on both sides before dropping in a clove of garlic with the butter to baste. Finish with a squeeze of lemon.To serve, lay a slice of polenta on a plate, topping with the crushed peas, pea shoots and flowers, serving the langoustines alongside. To make the polenta, line a baking tray then set aside. Add the butter, salt, thyme and garlic to a saucepan and sweat for a couple of minutes. To make the polenta, line a baking tray then set aside. Add the butter, salt, thyme and garlic to a saucepan and sweat for a couple of minutes. Add 500ml/18fl oz water to the pan and bring to the boil. Add 500ml/18fl oz water to the pan and bring to the boil. Whisk in the polenta and cook out for a few minutes. Pour into the lined tray and set in the fridge, for at least 2 hours or until firm. Whisk in the polenta and cook out for a few minutes. Pour into the lined tray and set in the fridge, for at least 2 hours or until firm. Once set, cut into 8–10 portions and dust with extra polenta and set aside until serving. Once set, cut into 8–10 portions and dust with extra polenta and set aside until serving. To make the crushed peas, add the garlic and butter to a saucepan and sweat for a couple of minutes. To make the crushed peas, add the garlic and butter to a saucepan and sweat for a couple of minutes. Add the defrosted peas and blend with a hand blender. Add the defrosted peas and blend with a hand blender. Bring a pan of water to the boil, then blanch the fresh peas for 60 seconds. Drain, then add to the blended peas and mix. Bring a pan of water to the boil, then blanch the fresh peas for 60 seconds. Drain, then add to the blended peas and mix. To finish the polenta, heat a frying pan over medium heat with a little oil and pan-fry both sides of the polenta pieces for 2–3 minutes until crisp. Remove and rest on some kitchen paper whilst you cook the langoustines. To finish the polenta, heat a frying pan over medium heat with a little oil and pan-fry both sides of the polenta pieces for 2–3 minutes until crisp. Remove and rest on some kitchen paper whilst you cook the langoustines. For the langoustines, use the same pan over high heat, caramelise the langoustines on both sides before dropping in a clove of garlic with the butter to baste. Finish with a squeeze of lemon. For the langoustines, use the same pan over high heat, caramelise the langoustines on both sides before dropping in a clove of garlic with the butter to baste. Finish with a squeeze of lemon. To serve, lay a slice of polenta on a plate, topping with the crushed peas, pea shoots and flowers, serving the langoustines alongside. To serve, lay a slice of polenta on a plate, topping with the crushed peas, pea shoots and flowers, serving the langoustines alongside."
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} | b643b4f6a8a5edc66d07541d80d87934a590654e4f9ec5e27aa52b33ed32debb | Marinated venison salad with fried polenta recipe
To make the marinated venison, add all the ingredients except the venison to a medium bowl and mix to combine. Spread the marinade all over the venison loins, then leave to marinate.To make the polenta chips, grease a 20x15cm/8x10in baking tray with butter and line with baking paper.Heat a medium saucepan and add the 25g/1oz butter. Once melted, add the garlic and cook until golden-brown. Stir in the thyme, rosemary and 500ml/18fl oz water. Once the water is bubbling, quickly add the polenta in one go and whisk until it starts to thicken. Season with a pinch of salt.Remove from the heat and spread the polenta onto the lined baking tray. Place in the fridge to set for at least 1 hour.To make the onion marmalade, heat a medium sauté pan and add half of the butter. Cut the remaining butter into cubes and set aside. Once the butter is hot and melted in the pan, add the onion and juniper berries and cook for 3–4 minutes, or until soft.Add the rosemary and thyme along with the cubes of butter, adding one cube at a time while stirring constantly. Stir in the honey, vinegar and 100ml/3½fl oz water then allow to cook for 4–5 minutes with a lid on.To make the vinaigrette, place all the ingredients in a clean jam jar. Place the lid on top and shake until all the ingredients are incorporated. Any leftovers can be kept in the fridge for a week.To cook the venison, preheat the oven to 220C/200C Fan/Gas 7.Place the venison directly on the oven rack and cook for 6–8 minutes, depending on how you like your venison cooked. Allow to rest for at least 10 minutes.Meanwhile, remove the polenta from the fridge and turn out onto a chopping board. Remove the baking paper and cut into 2–3cm/¾–1¼in cubes. Dust in fine polenta.To cook the polenta chips, heat a medium frying pan and add 4 tablespoons oil. Once hot, add the polenta chips and cook turning occasionally until crispy all over – this will take 8–10 minutes over a medium heat. Drain on kitchen paper, then season with salt once removed from the pan. Set aside.To serve, place the beetroot in a medium bowl, then add 2 tablespoons of the vinaigrette dressing and toss everything together.Transfer the venison to a baking tray and use a blow torch to char all over. Once cool enough to handle, thinly slice the venison.Place the onion marmalade on the base of the plate, then top with the thinly sliced venison, dressed beetroot, a few spoons of ricotta and the polenta chips. Sprinkle over the parsley and thyme leaves to garnish. To make the marinated venison, add all the ingredients except the venison to a medium bowl and mix to combine. Spread the marinade all over the venison loins, then leave to marinate. To make the marinated venison, add all the ingredients except the venison to a medium bowl and mix to combine. Spread the marinade all over the venison loins, then leave to marinate. To make the polenta chips, grease a 20x15cm/8x10in baking tray with butter and line with baking paper. To make the polenta chips, grease a 20x15cm/8x10in baking tray with butter and line with baking paper. Heat a medium saucepan and add the 25g/1oz butter. Once melted, add the garlic and cook until golden-brown. Stir in the thyme, rosemary and 500ml/18fl oz water. Once the water is bubbling, quickly add the polenta in one go and whisk until it starts to thicken. Season with a pinch of salt. Heat a medium saucepan and add the 25g/1oz butter. Once melted, add the garlic and cook until golden-brown. Stir in the thyme, rosemary and 500ml/18fl oz water. Once the water is bubbling, quickly add the polenta in one go and whisk until it starts to thicken. Season with a pinch of salt. Remove from the heat and spread the polenta onto the lined baking tray. Place in the fridge to set for at least 1 hour. Remove from the heat and spread the polenta onto the lined baking tray. Place in the fridge to set for at least 1 hour. To make the onion marmalade, heat a medium sauté pan and add half of the butter. Cut the remaining butter into cubes and set aside. Once the butter is hot and melted in the pan, add the onion and juniper berries and cook for 3–4 minutes, or until soft. To make the onion marmalade, heat a medium sauté pan and add half of the butter. Cut the remaining butter into cubes and set aside. Once the butter is hot and melted in the pan, add the onion and juniper berries and cook for 3–4 minutes, or until soft. Add the rosemary and thyme along with the cubes of butter, adding one cube at a time while stirring constantly. Stir in the honey, vinegar and 100ml/3½fl oz water then allow to cook for 4–5 minutes with a lid on. Add the rosemary and thyme along with the cubes of butter, adding one cube at a time while stirring constantly. Stir in the honey, vinegar and 100ml/3½fl oz water then allow to cook for 4–5 minutes with a lid on. To make the vinaigrette, place all the ingredients in a clean jam jar. Place the lid on top and shake until all the ingredients are incorporated. Any leftovers can be kept in the fridge for a week. To make the vinaigrette, place all the ingredients in a clean jam jar. Place the lid on top and shake until all the ingredients are incorporated. Any leftovers can be kept in the fridge for a week. To cook the venison, preheat the oven to 220C/200C Fan/Gas 7. To cook the venison, preheat the oven to 220C/200C Fan/Gas 7. Place the venison directly on the oven rack and cook for 6–8 minutes, depending on how you like your venison cooked. Allow to rest for at least 10 minutes. Place the venison directly on the oven rack and cook for 6–8 minutes, depending on how you like your venison cooked. Allow to rest for at least 10 minutes. Meanwhile, remove the polenta from the fridge and turn out onto a chopping board. Remove the baking paper and cut into 2–3cm/¾–1¼in cubes. Dust in fine polenta. Meanwhile, remove the polenta from the fridge and turn out onto a chopping board. Remove the baking paper and cut into 2–3cm/¾–1¼in cubes. Dust in fine polenta. To cook the polenta chips, heat a medium frying pan and add 4 tablespoons oil. Once hot, add the polenta chips and cook turning occasionally until crispy all over – this will take 8–10 minutes over a medium heat. Drain on kitchen paper, then season with salt once removed from the pan. Set aside. To cook the polenta chips, heat a medium frying pan and add 4 tablespoons oil. Once hot, add the polenta chips and cook turning occasionally until crispy all over – this will take 8–10 minutes over a medium heat. Drain on kitchen paper, then season with salt once removed from the pan. Set aside. To serve, place the beetroot in a medium bowl, then add 2 tablespoons of the vinaigrette dressing and toss everything together. To serve, place the beetroot in a medium bowl, then add 2 tablespoons of the vinaigrette dressing and toss everything together. Transfer the venison to a baking tray and use a blow torch to char all over. Once cool enough to handle, thinly slice the venison. Transfer the venison to a baking tray and use a blow torch to char all over. Once cool enough to handle, thinly slice the venison. Place the onion marmalade on the base of the plate, then top with the thinly sliced venison, dressed beetroot, a few spoons of ricotta and the polenta chips. Sprinkle over the parsley and thyme leaves to garnish. Place the onion marmalade on the base of the plate, then top with the thinly sliced venison, dressed beetroot, a few spoons of ricotta and the polenta chips. Sprinkle over the parsley and thyme leaves to garnish. | {
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"title": "Marinated venison salad with fried polenta recipe",
"content": "To make the marinated venison, add all the ingredients except the venison to a medium bowl and mix to combine. Spread the marinade all over the venison loins, then leave to marinate.To make the polenta chips, grease a 20x15cm/8x10in baking tray with butter and line with baking paper.Heat a medium saucepan and add the 25g/1oz butter. Once melted, add the garlic and cook until golden-brown. Stir in the thyme, rosemary and 500ml/18fl oz water. Once the water is bubbling, quickly add the polenta in one go and whisk until it starts to thicken. Season with a pinch of salt.Remove from the heat and spread the polenta onto the lined baking tray. Place in the fridge to set for at least 1 hour.To make the onion marmalade, heat a medium sauté pan and add half of the butter. Cut the remaining butter into cubes and set aside. Once the butter is hot and melted in the pan, add the onion and juniper berries and cook for 3–4 minutes, or until soft.Add the rosemary and thyme along with the cubes of butter, adding one cube at a time while stirring constantly. Stir in the honey, vinegar and 100ml/3½fl oz water then allow to cook for 4–5 minutes with a lid on.To make the vinaigrette, place all the ingredients in a clean jam jar. Place the lid on top and shake until all the ingredients are incorporated. Any leftovers can be kept in the fridge for a week.To cook the venison, preheat the oven to 220C/200C Fan/Gas 7.Place the venison directly on the oven rack and cook for 6–8 minutes, depending on how you like your venison cooked. Allow to rest for at least 10 minutes.Meanwhile, remove the polenta from the fridge and turn out onto a chopping board. Remove the baking paper and cut into 2–3cm/¾–1¼in cubes. Dust in fine polenta.To cook the polenta chips, heat a medium frying pan and add 4 tablespoons oil. Once hot, add the polenta chips and cook turning occasionally until crispy all over – this will take 8–10 minutes over a medium heat. Drain on kitchen paper, then season with salt once removed from the pan. Set aside.To serve, place the beetroot in a medium bowl, then add 2 tablespoons of the vinaigrette dressing and toss everything together.Transfer the venison to a baking tray and use a blow torch to char all over. Once cool enough to handle, thinly slice the venison.Place the onion marmalade on the base of the plate, then top with the thinly sliced venison, dressed beetroot, a few spoons of ricotta and the polenta chips. Sprinkle over the parsley and thyme leaves to garnish. To make the marinated venison, add all the ingredients except the venison to a medium bowl and mix to combine. Spread the marinade all over the venison loins, then leave to marinate. To make the marinated venison, add all the ingredients except the venison to a medium bowl and mix to combine. Spread the marinade all over the venison loins, then leave to marinate. To make the polenta chips, grease a 20x15cm/8x10in baking tray with butter and line with baking paper. To make the polenta chips, grease a 20x15cm/8x10in baking tray with butter and line with baking paper. Heat a medium saucepan and add the 25g/1oz butter. Once melted, add the garlic and cook until golden-brown. Stir in the thyme, rosemary and 500ml/18fl oz water. Once the water is bubbling, quickly add the polenta in one go and whisk until it starts to thicken. Season with a pinch of salt. Heat a medium saucepan and add the 25g/1oz butter. Once melted, add the garlic and cook until golden-brown. Stir in the thyme, rosemary and 500ml/18fl oz water. Once the water is bubbling, quickly add the polenta in one go and whisk until it starts to thicken. Season with a pinch of salt. Remove from the heat and spread the polenta onto the lined baking tray. Place in the fridge to set for at least 1 hour. Remove from the heat and spread the polenta onto the lined baking tray. Place in the fridge to set for at least 1 hour. To make the onion marmalade, heat a medium sauté pan and add half of the butter. Cut the remaining butter into cubes and set aside. Once the butter is hot and melted in the pan, add the onion and juniper berries and cook for 3–4 minutes, or until soft. To make the onion marmalade, heat a medium sauté pan and add half of the butter. Cut the remaining butter into cubes and set aside. Once the butter is hot and melted in the pan, add the onion and juniper berries and cook for 3–4 minutes, or until soft. Add the rosemary and thyme along with the cubes of butter, adding one cube at a time while stirring constantly. Stir in the honey, vinegar and 100ml/3½fl oz water then allow to cook for 4–5 minutes with a lid on. Add the rosemary and thyme along with the cubes of butter, adding one cube at a time while stirring constantly. Stir in the honey, vinegar and 100ml/3½fl oz water then allow to cook for 4–5 minutes with a lid on. To make the vinaigrette, place all the ingredients in a clean jam jar. Place the lid on top and shake until all the ingredients are incorporated. Any leftovers can be kept in the fridge for a week. To make the vinaigrette, place all the ingredients in a clean jam jar. Place the lid on top and shake until all the ingredients are incorporated. Any leftovers can be kept in the fridge for a week. To cook the venison, preheat the oven to 220C/200C Fan/Gas 7. To cook the venison, preheat the oven to 220C/200C Fan/Gas 7. Place the venison directly on the oven rack and cook for 6–8 minutes, depending on how you like your venison cooked. Allow to rest for at least 10 minutes. Place the venison directly on the oven rack and cook for 6–8 minutes, depending on how you like your venison cooked. Allow to rest for at least 10 minutes. Meanwhile, remove the polenta from the fridge and turn out onto a chopping board. Remove the baking paper and cut into 2–3cm/¾–1¼in cubes. Dust in fine polenta. Meanwhile, remove the polenta from the fridge and turn out onto a chopping board. Remove the baking paper and cut into 2–3cm/¾–1¼in cubes. Dust in fine polenta. To cook the polenta chips, heat a medium frying pan and add 4 tablespoons oil. Once hot, add the polenta chips and cook turning occasionally until crispy all over – this will take 8–10 minutes over a medium heat. Drain on kitchen paper, then season with salt once removed from the pan. Set aside. To cook the polenta chips, heat a medium frying pan and add 4 tablespoons oil. Once hot, add the polenta chips and cook turning occasionally until crispy all over – this will take 8–10 minutes over a medium heat. Drain on kitchen paper, then season with salt once removed from the pan. Set aside. To serve, place the beetroot in a medium bowl, then add 2 tablespoons of the vinaigrette dressing and toss everything together. To serve, place the beetroot in a medium bowl, then add 2 tablespoons of the vinaigrette dressing and toss everything together. Transfer the venison to a baking tray and use a blow torch to char all over. Once cool enough to handle, thinly slice the venison. Transfer the venison to a baking tray and use a blow torch to char all over. Once cool enough to handle, thinly slice the venison. Place the onion marmalade on the base of the plate, then top with the thinly sliced venison, dressed beetroot, a few spoons of ricotta and the polenta chips. Sprinkle over the parsley and thyme leaves to garnish. Place the onion marmalade on the base of the plate, then top with the thinly sliced venison, dressed beetroot, a few spoons of ricotta and the polenta chips. Sprinkle over the parsley and thyme leaves to garnish."
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} | ed3c8c5d2bad7a39626183c61b82dbc346e75e61e3363368ef1f34fd6b8dd9fd | Chicken fricassee with pesto recipe
Chicken fricassee with tomatoes and baby potatoes An average of 4.5 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_fricassee_49365_16x9.jpg A delicious one-pot chicken fricassee served with cherry tomatoes and baby potatoes. 50g/1¾oz toasted pine nuts1 bunch basil40g/1½oz Parmesan, grated1 garlic clove, chopped1 lemon, zest and juice40g/1½oz extra virgin olive oil20g/¾oz vegetable oilpinch salt 50g/1¾oz toasted pine nuts 1 bunch basil 40g/1½oz Parmesan, grated 1 garlic clove, chopped 1 lemon, zest and juice 40g/1½oz extra virgin olive oil 20g/¾oz vegetable oil pinch salt 2 tbsp olive oil300g/10½oz chicken breast fillets, roughly chopped 1 garlic clove, thinly sliced1 shallot, finely chopped 100ml/3½fl oz white wine100ml/3½fl oz chicken stock 40g/1½oz butter100g/3½oz cherry tomatoes 2 tbsp olive oil 300g/10½oz chicken breast fillets, roughly chopped 1 garlic clove, thinly sliced 1 shallot, finely chopped 100ml/3½fl oz white wine 100ml/3½fl oz chicken stock 40g/1½oz butter 100g/3½oz cherry tomatoes 500g/1lb 2oz baby potatoes30g/1oz butter or 2 tbsp olive oilbasil leaves 500g/1lb 2oz baby potatoes 30g/1oz butter or 2 tbsp olive oil basil leaves Method To make the pesto, place the pine nuts, basil, cheese and garlic in a food processor or blender. Add the lemon zest and blend, adding the 2 types of oil gradually. Add a pinch of salt. Taste and add a squeeze of lemon juice to taste.For the chicken fricassee, fry the chicken pieces in the oil in a casserole. Add the sliced garlic and shallot and fry until softened. Deglaze with the white wine and then add the stock. Bring to the boil and then reduce to a simmer. Stir in the butter and the cherry tomatoes once the chicken has cooked through. Bring a saucepan of water to the boil and cook the baby potatoes for 15–25 minutes, or until cooked. Drain and set aside. Heat the butter or oil in a frying pan and fry the potatoes, squashing them into the pan with a spatula as you fry them for 6–8 minutes, until crisp and golden. Serve the chicken fricassee with the pesto and the potatoes on the side. Garnish with the basil leaves To make the pesto, place the pine nuts, basil, cheese and garlic in a food processor or blender. Add the lemon zest and blend, adding the 2 types of oil gradually. Add a pinch of salt. Taste and add a squeeze of lemon juice to taste. To make the pesto, place the pine nuts, basil, cheese and garlic in a food processor or blender. Add the lemon zest and blend, adding the 2 types of oil gradually. Add a pinch of salt. Taste and add a squeeze of lemon juice to taste. For the chicken fricassee, fry the chicken pieces in the oil in a casserole. Add the sliced garlic and shallot and fry until softened. Deglaze with the white wine and then add the stock. Bring to the boil and then reduce to a simmer. Stir in the butter and the cherry tomatoes once the chicken has cooked through. For the chicken fricassee, fry the chicken pieces in the oil in a casserole. Add the sliced garlic and shallot and fry until softened. Deglaze with the white wine and then add the stock. Bring to the boil and then reduce to a simmer. Stir in the butter and the cherry tomatoes once the chicken has cooked through. Bring a saucepan of water to the boil and cook the baby potatoes for 15–25 minutes, or until cooked. Drain and set aside. Bring a saucepan of water to the boil and cook the baby potatoes for 15–25 minutes, or until cooked. Drain and set aside. Heat the butter or oil in a frying pan and fry the potatoes, squashing them into the pan with a spatula as you fry them for 6–8 minutes, until crisp and golden. Heat the butter or oil in a frying pan and fry the potatoes, squashing them into the pan with a spatula as you fry them for 6–8 minutes, until crisp and golden. Serve the chicken fricassee with the pesto and the potatoes on the side. Garnish with the basil leaves Serve the chicken fricassee with the pesto and the potatoes on the side. Garnish with the basil leaves Recipe tips You can use sun-blushed tomatoes in place of the cherry tomatoes if you prefer. | {
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"title": "Chicken fricassee with pesto recipe",
"content": "Chicken fricassee with tomatoes and baby potatoes An average of 4.5 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_fricassee_49365_16x9.jpg A delicious one-pot chicken fricassee served with cherry tomatoes and baby potatoes. 50g/1¾oz toasted pine nuts1 bunch basil40g/1½oz Parmesan, grated1 garlic clove, chopped1 lemon, zest and juice40g/1½oz extra virgin olive oil20g/¾oz vegetable oilpinch salt 50g/1¾oz toasted pine nuts 1 bunch basil 40g/1½oz Parmesan, grated 1 garlic clove, chopped 1 lemon, zest and juice 40g/1½oz extra virgin olive oil 20g/¾oz vegetable oil pinch salt 2 tbsp olive oil300g/10½oz chicken breast fillets, roughly chopped 1 garlic clove, thinly sliced1 shallot, finely chopped 100ml/3½fl oz white wine100ml/3½fl oz chicken stock 40g/1½oz butter100g/3½oz cherry tomatoes 2 tbsp olive oil 300g/10½oz chicken breast fillets, roughly chopped 1 garlic clove, thinly sliced 1 shallot, finely chopped 100ml/3½fl oz white wine 100ml/3½fl oz chicken stock 40g/1½oz butter 100g/3½oz cherry tomatoes 500g/1lb 2oz baby potatoes30g/1oz butter or 2 tbsp olive oilbasil leaves 500g/1lb 2oz baby potatoes 30g/1oz butter or 2 tbsp olive oil basil leaves Method To make the pesto, place the pine nuts, basil, cheese and garlic in a food processor or blender. Add the lemon zest and blend, adding the 2 types of oil gradually. Add a pinch of salt. Taste and add a squeeze of lemon juice to taste.For the chicken fricassee, fry the chicken pieces in the oil in a casserole. Add the sliced garlic and shallot and fry until softened. Deglaze with the white wine and then add the stock. Bring to the boil and then reduce to a simmer. Stir in the butter and the cherry tomatoes once the chicken has cooked through. Bring a saucepan of water to the boil and cook the baby potatoes for 15–25 minutes, or until cooked. Drain and set aside. Heat the butter or oil in a frying pan and fry the potatoes, squashing them into the pan with a spatula as you fry them for 6–8 minutes, until crisp and golden. Serve the chicken fricassee with the pesto and the potatoes on the side. Garnish with the basil leaves To make the pesto, place the pine nuts, basil, cheese and garlic in a food processor or blender. Add the lemon zest and blend, adding the 2 types of oil gradually. Add a pinch of salt. Taste and add a squeeze of lemon juice to taste. To make the pesto, place the pine nuts, basil, cheese and garlic in a food processor or blender. Add the lemon zest and blend, adding the 2 types of oil gradually. Add a pinch of salt. Taste and add a squeeze of lemon juice to taste. For the chicken fricassee, fry the chicken pieces in the oil in a casserole. Add the sliced garlic and shallot and fry until softened. Deglaze with the white wine and then add the stock. Bring to the boil and then reduce to a simmer. Stir in the butter and the cherry tomatoes once the chicken has cooked through. For the chicken fricassee, fry the chicken pieces in the oil in a casserole. Add the sliced garlic and shallot and fry until softened. Deglaze with the white wine and then add the stock. Bring to the boil and then reduce to a simmer. Stir in the butter and the cherry tomatoes once the chicken has cooked through. Bring a saucepan of water to the boil and cook the baby potatoes for 15–25 minutes, or until cooked. Drain and set aside. Bring a saucepan of water to the boil and cook the baby potatoes for 15–25 minutes, or until cooked. Drain and set aside. Heat the butter or oil in a frying pan and fry the potatoes, squashing them into the pan with a spatula as you fry them for 6–8 minutes, until crisp and golden. Heat the butter or oil in a frying pan and fry the potatoes, squashing them into the pan with a spatula as you fry them for 6–8 minutes, until crisp and golden. Serve the chicken fricassee with the pesto and the potatoes on the side. Garnish with the basil leaves Serve the chicken fricassee with the pesto and the potatoes on the side. Garnish with the basil leaves Recipe tips You can use sun-blushed tomatoes in place of the cherry tomatoes if you prefer."
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} | d57185b74adca2ead05fe0402ed6518a4f9d8e4e8363243a85700a99e81e57ca | Warm tomato, goats' cheese and hazelnut salad recipe
Warm tomato and goats' cheese salad with hazelnuts An average of 0.0 out of 5 stars from 0 ratings Deep-fried chunks of goats’ cheese and confit cherry tomatoes star in Anna Haugh’s textured winter salad. For this recipe you will need a cooks' thermometer and a deep-fat fryer. 4 garlic cloves, thinly sliced100g/3½oz fresh root ginger, half peeled and half unpeeled, thinly sliced2 sprigs fresh thyme2 red chillies, split lengthways2 lemongrass sticks, smashed1 litre/1¾ pint vegetable oil20 cherry tomatoes on the vine, cut on the bottom, do not cut all the way through5 tbsp red wine vinegar 4 garlic cloves, thinly sliced 100g/3½oz fresh root ginger, half peeled and half unpeeled, thinly sliced 2 sprigs fresh thyme 2 red chillies, split lengthways 2 lemongrass sticks, smashed 1 litre/1¾ pint vegetable oil 20 cherry tomatoes on the vine, cut on the bottom, do not cut all the way through 5 tbsp red wine vinegar 100g/3½oz plain flour, plus extra for dusting1 goats’ cheese log, torn or cut into chunks50g/1¾oz hazelnuts, finely chopped100g/3½oz panko breadcrumbs1 tbsp runny honeysalt 100g/3½oz plain flour, plus extra for dusting 1 goats’ cheese log, torn or cut into chunks 50g/1¾oz hazelnuts, finely chopped 100g/3½oz panko breadcrumbs 1 tbsp runny honey salt 200g/7oz Russian kale100g/3½oz rainbow chard 200g/7oz Russian kale 100g/3½oz rainbow chard 1 tbsp nibbed hazelnutsoil from the warm tomatoes (made above)red wine vinegar, to taste1 tbsp cumin seeds1 tbsp poppy seeds1 tbsp coriander seeds, toasted and crushed 1 tbsp nibbed hazelnuts oil from the warm tomatoes (made above) red wine vinegar, to taste 1 tbsp cumin seeds 1 tbsp poppy seeds 1 tbsp coriander seeds, toasted and crushed Method To make the warm tomatoes, preheat the oven to 240C/220C Fan/Gas 9.Put the garlic, ginger, thyme, red chilli, lemongrass and oil into a saucepan and heat until it reaches 95–100C on a cooks' thermometer. Gently simmer for 3–4 minutes.Put the prepared cherry tomatoes into an ovenproof dish and pour over the flavoured oil (including all the aromatic ingredients in the oil). Pick out and discard the lemongrass, thyme and chillies.Place into the oven for 5 minutes. The tomatoes are ready when the skins have spilt.Remove from the oven and allow to rest for 20 minutes. Add the vinegar and set aside to rest.For the goats’ cheese salad, combine the flour with a pinch of salt and 200ml/⅓ pint water in a large bowl. Mix to form a smooth batter.Mix the hazelnuts and panko breadcrumbs together on a baking tray. Dust the chunks of goats’ cheese all over with flour, then dip in the batter and finally coat in the hazelnut and panko mixture. Allow to rest in the fridge for 30 minutes.Meanwhile, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Place the coated goats' cheese in the deep-fat fryer for 1–2 minutes, or until golden brown. Drizzle with the runny honey and set aside.To make the greens, bring a large saucepan of salted water to the boil. Cook the kale and rainbow chard for a minute. Drain well and place into a bowl.To serve, remove the tomatoes from the ovenproof dish and set aside. Remove all the aromatics from the tomato oil and place in a bowl along with the nibbed hazelnuts, vinegar, cumin, poppy and coriander seeds. Mix well.Dress the cooked kale and rainbow chard with the flavoured oil. Place the dressed greens onto a plate along with the fried goats' cheese and warm tomatoes. To make the warm tomatoes, preheat the oven to 240C/220C Fan/Gas 9. To make the warm tomatoes, preheat the oven to 240C/220C Fan/Gas 9. Put the garlic, ginger, thyme, red chilli, lemongrass and oil into a saucepan and heat until it reaches 95–100C on a cooks' thermometer. Gently simmer for 3–4 minutes. Put the garlic, ginger, thyme, red chilli, lemongrass and oil into a saucepan and heat until it reaches 95–100C on a cooks' thermometer. Gently simmer for 3–4 minutes. Put the prepared cherry tomatoes into an ovenproof dish and pour over the flavoured oil (including all the aromatic ingredients in the oil). Pick out and discard the lemongrass, thyme and chillies. Put the prepared cherry tomatoes into an ovenproof dish and pour over the flavoured oil (including all the aromatic ingredients in the oil). Pick out and discard the lemongrass, thyme and chillies. Place into the oven for 5 minutes. The tomatoes are ready when the skins have spilt. Place into the oven for 5 minutes. The tomatoes are ready when the skins have spilt. Remove from the oven and allow to rest for 20 minutes. Add the vinegar and set aside to rest. Remove from the oven and allow to rest for 20 minutes. Add the vinegar and set aside to rest. For the goats’ cheese salad, combine the flour with a pinch of salt and 200ml/⅓ pint water in a large bowl. Mix to form a smooth batter. For the goats’ cheese salad, combine the flour with a pinch of salt and 200ml/⅓ pint water in a large bowl. Mix to form a smooth batter. Mix the hazelnuts and panko breadcrumbs together on a baking tray. Dust the chunks of goats’ cheese all over with flour, then dip in the batter and finally coat in the hazelnut and panko mixture. Allow to rest in the fridge for 30 minutes. Mix the hazelnuts and panko breadcrumbs together on a baking tray. Dust the chunks of goats’ cheese all over with flour, then dip in the batter and finally coat in the hazelnut and panko mixture. Allow to rest in the fridge for 30 minutes. Meanwhile, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Meanwhile, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the coated goats' cheese in the deep-fat fryer for 1–2 minutes, or until golden brown. Drizzle with the runny honey and set aside. Place the coated goats' cheese in the deep-fat fryer for 1–2 minutes, or until golden brown. Drizzle with the runny honey and set aside. To make the greens, bring a large saucepan of salted water to the boil. Cook the kale and rainbow chard for a minute. Drain well and place into a bowl. To make the greens, bring a large saucepan of salted water to the boil. Cook the kale and rainbow chard for a minute. Drain well and place into a bowl. To serve, remove the tomatoes from the ovenproof dish and set aside. Remove all the aromatics from the tomato oil and place in a bowl along with the nibbed hazelnuts, vinegar, cumin, poppy and coriander seeds. Mix well. To serve, remove the tomatoes from the ovenproof dish and set aside. Remove all the aromatics from the tomato oil and place in a bowl along with the nibbed hazelnuts, vinegar, cumin, poppy and coriander seeds. Mix well. Dress the cooked kale and rainbow chard with the flavoured oil. Place the dressed greens onto a plate along with the fried goats' cheese and warm tomatoes. Dress the cooked kale and rainbow chard with the flavoured oil. Place the dressed greens onto a plate along with the fried goats' cheese and warm tomatoes. | {
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"title": "Warm tomato, goats' cheese and hazelnut salad recipe",
"content": "Warm tomato and goats' cheese salad with hazelnuts An average of 0.0 out of 5 stars from 0 ratings Deep-fried chunks of goats’ cheese and confit cherry tomatoes star in Anna Haugh’s textured winter salad. For this recipe you will need a cooks' thermometer and a deep-fat fryer. 4 garlic cloves, thinly sliced100g/3½oz fresh root ginger, half peeled and half unpeeled, thinly sliced2 sprigs fresh thyme2 red chillies, split lengthways2 lemongrass sticks, smashed1 litre/1¾ pint vegetable oil20 cherry tomatoes on the vine, cut on the bottom, do not cut all the way through5 tbsp red wine vinegar 4 garlic cloves, thinly sliced 100g/3½oz fresh root ginger, half peeled and half unpeeled, thinly sliced 2 sprigs fresh thyme 2 red chillies, split lengthways 2 lemongrass sticks, smashed 1 litre/1¾ pint vegetable oil 20 cherry tomatoes on the vine, cut on the bottom, do not cut all the way through 5 tbsp red wine vinegar 100g/3½oz plain flour, plus extra for dusting1 goats’ cheese log, torn or cut into chunks50g/1¾oz hazelnuts, finely chopped100g/3½oz panko breadcrumbs1 tbsp runny honeysalt 100g/3½oz plain flour, plus extra for dusting 1 goats’ cheese log, torn or cut into chunks 50g/1¾oz hazelnuts, finely chopped 100g/3½oz panko breadcrumbs 1 tbsp runny honey salt 200g/7oz Russian kale100g/3½oz rainbow chard 200g/7oz Russian kale 100g/3½oz rainbow chard 1 tbsp nibbed hazelnutsoil from the warm tomatoes (made above)red wine vinegar, to taste1 tbsp cumin seeds1 tbsp poppy seeds1 tbsp coriander seeds, toasted and crushed 1 tbsp nibbed hazelnuts oil from the warm tomatoes (made above) red wine vinegar, to taste 1 tbsp cumin seeds 1 tbsp poppy seeds 1 tbsp coriander seeds, toasted and crushed Method To make the warm tomatoes, preheat the oven to 240C/220C Fan/Gas 9.Put the garlic, ginger, thyme, red chilli, lemongrass and oil into a saucepan and heat until it reaches 95–100C on a cooks' thermometer. Gently simmer for 3–4 minutes.Put the prepared cherry tomatoes into an ovenproof dish and pour over the flavoured oil (including all the aromatic ingredients in the oil). Pick out and discard the lemongrass, thyme and chillies.Place into the oven for 5 minutes. The tomatoes are ready when the skins have spilt.Remove from the oven and allow to rest for 20 minutes. Add the vinegar and set aside to rest.For the goats’ cheese salad, combine the flour with a pinch of salt and 200ml/⅓ pint water in a large bowl. Mix to form a smooth batter.Mix the hazelnuts and panko breadcrumbs together on a baking tray. Dust the chunks of goats’ cheese all over with flour, then dip in the batter and finally coat in the hazelnut and panko mixture. Allow to rest in the fridge for 30 minutes.Meanwhile, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Place the coated goats' cheese in the deep-fat fryer for 1–2 minutes, or until golden brown. Drizzle with the runny honey and set aside.To make the greens, bring a large saucepan of salted water to the boil. Cook the kale and rainbow chard for a minute. Drain well and place into a bowl.To serve, remove the tomatoes from the ovenproof dish and set aside. Remove all the aromatics from the tomato oil and place in a bowl along with the nibbed hazelnuts, vinegar, cumin, poppy and coriander seeds. Mix well.Dress the cooked kale and rainbow chard with the flavoured oil. Place the dressed greens onto a plate along with the fried goats' cheese and warm tomatoes. To make the warm tomatoes, preheat the oven to 240C/220C Fan/Gas 9. To make the warm tomatoes, preheat the oven to 240C/220C Fan/Gas 9. Put the garlic, ginger, thyme, red chilli, lemongrass and oil into a saucepan and heat until it reaches 95–100C on a cooks' thermometer. Gently simmer for 3–4 minutes. Put the garlic, ginger, thyme, red chilli, lemongrass and oil into a saucepan and heat until it reaches 95–100C on a cooks' thermometer. Gently simmer for 3–4 minutes. Put the prepared cherry tomatoes into an ovenproof dish and pour over the flavoured oil (including all the aromatic ingredients in the oil). Pick out and discard the lemongrass, thyme and chillies. Put the prepared cherry tomatoes into an ovenproof dish and pour over the flavoured oil (including all the aromatic ingredients in the oil). Pick out and discard the lemongrass, thyme and chillies. Place into the oven for 5 minutes. The tomatoes are ready when the skins have spilt. Place into the oven for 5 minutes. The tomatoes are ready when the skins have spilt. Remove from the oven and allow to rest for 20 minutes. Add the vinegar and set aside to rest. Remove from the oven and allow to rest for 20 minutes. Add the vinegar and set aside to rest. For the goats’ cheese salad, combine the flour with a pinch of salt and 200ml/⅓ pint water in a large bowl. Mix to form a smooth batter. For the goats’ cheese salad, combine the flour with a pinch of salt and 200ml/⅓ pint water in a large bowl. Mix to form a smooth batter. Mix the hazelnuts and panko breadcrumbs together on a baking tray. Dust the chunks of goats’ cheese all over with flour, then dip in the batter and finally coat in the hazelnut and panko mixture. Allow to rest in the fridge for 30 minutes. Mix the hazelnuts and panko breadcrumbs together on a baking tray. Dust the chunks of goats’ cheese all over with flour, then dip in the batter and finally coat in the hazelnut and panko mixture. Allow to rest in the fridge for 30 minutes. Meanwhile, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Meanwhile, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the coated goats' cheese in the deep-fat fryer for 1–2 minutes, or until golden brown. Drizzle with the runny honey and set aside. Place the coated goats' cheese in the deep-fat fryer for 1–2 minutes, or until golden brown. Drizzle with the runny honey and set aside. To make the greens, bring a large saucepan of salted water to the boil. Cook the kale and rainbow chard for a minute. Drain well and place into a bowl. To make the greens, bring a large saucepan of salted water to the boil. Cook the kale and rainbow chard for a minute. Drain well and place into a bowl. To serve, remove the tomatoes from the ovenproof dish and set aside. Remove all the aromatics from the tomato oil and place in a bowl along with the nibbed hazelnuts, vinegar, cumin, poppy and coriander seeds. Mix well. To serve, remove the tomatoes from the ovenproof dish and set aside. Remove all the aromatics from the tomato oil and place in a bowl along with the nibbed hazelnuts, vinegar, cumin, poppy and coriander seeds. Mix well. Dress the cooked kale and rainbow chard with the flavoured oil. Place the dressed greens onto a plate along with the fried goats' cheese and warm tomatoes. Dress the cooked kale and rainbow chard with the flavoured oil. Place the dressed greens onto a plate along with the fried goats' cheese and warm tomatoes."
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} | e7d6a8aeca1ec40420df07acb996d288a00d64eb8746a0e80605f935dc80c582 | Caesar salad with langoustines recipe
An average of 5.0 out of 5 stars from 5 ratings Take Caesar salad to the next level with juicy langoustines. 1 tsp miso paste1 free-range egg yolk ½ garlic clove4 anchovies, roughly chopped20g/¾oz Parmesan, finely grated 80ml/2½fl oz olive oil1 lemon, zest only, plus juice of ½ lemonpinch salt 1 tsp miso paste 1 free-range egg yolk ½ garlic clove 4 anchovies, roughly chopped 20g/¾oz Parmesan, finely grated 80ml/2½fl oz olive oil 1 lemon, zest only, plus juice of ½ lemon pinch salt 100g/3½oz kale, stems removed and finely chopped 2 heads Little Gem lettuce, leaves separated2 tbsp olive oil10 langoustines1 garlic clove, finely choppedsalt and freshly ground black pepper1 lemon, zest only, to garnish50g/1¾oz Parmesan, grated, to garnish¼ baguette, cut into bite-sized croûtons and fried, to garnish2 tbsp chopped fresh chervil, to garnish 100g/3½oz kale, stems removed and finely chopped 2 heads Little Gem lettuce, leaves separated 2 tbsp olive oil 10 langoustines 1 garlic clove, finely chopped salt and freshly ground black pepper 1 lemon, zest only, to garnish 50g/1¾oz Parmesan, grated, to garnish ¼ baguette, cut into bite-sized croûtons and fried, to garnish 2 tbsp chopped fresh chervil, to garnish Method To make the dressing, put the miso paste, egg yolk, garlic, anchovies, Parmesan and 1 tablespoon of cold water in a food processor or blender. Blend until smooth then gradually add the oil and lemon juice, stirring to incorporate. Add another tablespoon of cold water to loosen if needed. Stir in the lemon zest and salt. To make the salad, place the kale in a bowl and mix in 2 tablespoons of the dressing. Rub the remaining dressing into the Little Gem lettuce leaves. Heat the oil in a frying pan, add the langoustines and garlic, season with salt and pepper and fry until just cooked through. Place the lettuce on a serving platter, top with the kale and place the langoustines and garlic around the lettuce. Garnish with the lemon zest, Parmesan, croûtons and chervil and serve. To make the dressing, put the miso paste, egg yolk, garlic, anchovies, Parmesan and 1 tablespoon of cold water in a food processor or blender. Blend until smooth then gradually add the oil and lemon juice, stirring to incorporate. Add another tablespoon of cold water to loosen if needed. Stir in the lemon zest and salt. To make the dressing, put the miso paste, egg yolk, garlic, anchovies, Parmesan and 1 tablespoon of cold water in a food processor or blender. Blend until smooth then gradually add the oil and lemon juice, stirring to incorporate. Add another tablespoon of cold water to loosen if needed. Stir in the lemon zest and salt. To make the salad, place the kale in a bowl and mix in 2 tablespoons of the dressing. Rub the remaining dressing into the Little Gem lettuce leaves. Heat the oil in a frying pan, add the langoustines and garlic, season with salt and pepper and fry until just cooked through. Place the lettuce on a serving platter, top with the kale and place the langoustines and garlic around the lettuce. Garnish with the lemon zest, Parmesan, croûtons and chervil and serve. To make the salad, place the kale in a bowl and mix in 2 tablespoons of the dressing. Rub the remaining dressing into the Little Gem lettuce leaves. Heat the oil in a frying pan, add the langoustines and garlic, season with salt and pepper and fry until just cooked through. Place the lettuce on a serving platter, top with the kale and place the langoustines and garlic around the lettuce. Garnish with the lemon zest, Parmesan, croûtons and chervil and serve. | {
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"title": "Caesar salad with langoustines recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings Take Caesar salad to the next level with juicy langoustines. 1 tsp miso paste1 free-range egg yolk ½ garlic clove4 anchovies, roughly chopped20g/¾oz Parmesan, finely grated 80ml/2½fl oz olive oil1 lemon, zest only, plus juice of ½ lemonpinch salt 1 tsp miso paste 1 free-range egg yolk ½ garlic clove 4 anchovies, roughly chopped 20g/¾oz Parmesan, finely grated 80ml/2½fl oz olive oil 1 lemon, zest only, plus juice of ½ lemon pinch salt 100g/3½oz kale, stems removed and finely chopped 2 heads Little Gem lettuce, leaves separated2 tbsp olive oil10 langoustines1 garlic clove, finely choppedsalt and freshly ground black pepper1 lemon, zest only, to garnish50g/1¾oz Parmesan, grated, to garnish¼ baguette, cut into bite-sized croûtons and fried, to garnish2 tbsp chopped fresh chervil, to garnish 100g/3½oz kale, stems removed and finely chopped 2 heads Little Gem lettuce, leaves separated 2 tbsp olive oil 10 langoustines 1 garlic clove, finely chopped salt and freshly ground black pepper 1 lemon, zest only, to garnish 50g/1¾oz Parmesan, grated, to garnish ¼ baguette, cut into bite-sized croûtons and fried, to garnish 2 tbsp chopped fresh chervil, to garnish Method To make the dressing, put the miso paste, egg yolk, garlic, anchovies, Parmesan and 1 tablespoon of cold water in a food processor or blender. Blend until smooth then gradually add the oil and lemon juice, stirring to incorporate. Add another tablespoon of cold water to loosen if needed. Stir in the lemon zest and salt. To make the salad, place the kale in a bowl and mix in 2 tablespoons of the dressing. Rub the remaining dressing into the Little Gem lettuce leaves. Heat the oil in a frying pan, add the langoustines and garlic, season with salt and pepper and fry until just cooked through. Place the lettuce on a serving platter, top with the kale and place the langoustines and garlic around the lettuce. Garnish with the lemon zest, Parmesan, croûtons and chervil and serve. To make the dressing, put the miso paste, egg yolk, garlic, anchovies, Parmesan and 1 tablespoon of cold water in a food processor or blender. Blend until smooth then gradually add the oil and lemon juice, stirring to incorporate. Add another tablespoon of cold water to loosen if needed. Stir in the lemon zest and salt. To make the dressing, put the miso paste, egg yolk, garlic, anchovies, Parmesan and 1 tablespoon of cold water in a food processor or blender. Blend until smooth then gradually add the oil and lemon juice, stirring to incorporate. Add another tablespoon of cold water to loosen if needed. Stir in the lemon zest and salt. To make the salad, place the kale in a bowl and mix in 2 tablespoons of the dressing. Rub the remaining dressing into the Little Gem lettuce leaves. Heat the oil in a frying pan, add the langoustines and garlic, season with salt and pepper and fry until just cooked through. Place the lettuce on a serving platter, top with the kale and place the langoustines and garlic around the lettuce. Garnish with the lemon zest, Parmesan, croûtons and chervil and serve. To make the salad, place the kale in a bowl and mix in 2 tablespoons of the dressing. Rub the remaining dressing into the Little Gem lettuce leaves. Heat the oil in a frying pan, add the langoustines and garlic, season with salt and pepper and fry until just cooked through. Place the lettuce on a serving platter, top with the kale and place the langoustines and garlic around the lettuce. Garnish with the lemon zest, Parmesan, croûtons and chervil and serve."
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} | 47c1b57dc7eddb229e23ff77f21df99d638649a3411952278eed4c4db6a576b1 | Ravneet's hot cross buns recipe
To make the dough, start by making the tangzhong. Combine the milk and 40g/1½oz of the strong flour in a saucepan. Stir continuously over a low–medium heat for a few minutes until it starts to form a thick paste. Use a hand-held whisk to remove any lumps.Once the mixture has thickened, remove from the heat and transfer to a heatproof container. Place a piece of baking paper directly on top of the mixture and leave to cool to room temperature. Chill in the fridge until cold. You can do this a day ahead or a few hours before.To make the raisin mixture, place the raisins in a heatproof bowl. Brew the tea bags with approximately 250ml/9fl oz boiling water. Strain the brewed hot tea over the raisins, add the cinnamon stick and leave for 1 hour. Strain the raisins, discarding the soaking liquid and cinnamon stick.To continue making the dough, mix together the remaining strong flour, salt and caster sugar in the bowl of a stand mixer and combine well. Add the yeast and stir. Add the cold tangzhong mixture and the eggs and mix with a dough hook until combined. Continue to mix on a medium–high speed for 10–15 minutes, occasionally scraping down the sides of the bowl as needed. By this stage, it should be elastic and dough-like. Add the butter and mix for a further 10 minutes until the butter is incorporated and the dough is shiny and elastic. Cover the bowl loosely with a clean tea towel and leave to relax for 20 minutes.Add the strained raisins, the mixed peel (if using), lemon zest and ground spices to the dough. Mix well for 10 minutes on a medium speed until the dough is smooth and elastic. Scrape down the sides of the bowl as needed. The dough and ingredients should hold together. If not, mix for longer and increase the speed to bring it together.Oil a large bowl well. Transfer the dough to the oiled bowl and leave to prove at room temperature for 2 hours or until doubled in size.Line the baking tray with baking paper and lightly dust your hands and work surface with flour. Divide the dough into 12 pieces (each dough ball will weigh about 70g/2½oz). Shape each portion into a ball and place on the baking tray, lining them up so they are next to each other in three rows of four. They shouldn't be tightly touching but it is ok if they are close together. Cover with a tea towel and leave to prove in a warm place for 30–60 minutes or until they are soft, springy and puffy.Preheat the oven to 190C/170C Fan/Gas 5.To make the crosses, combine the flour, icing sugar and milk in a small bowl to make a smooth paste. Transfer to a piping bag fitted with a small plain nozzle. Pipe a cross on the top of each bun.Bake for 15 minutes, then turn the tray and bake for another 15 minutes, until the buns are evenly golden and shiny on top.Remove from the oven and leave to cool slightly before brushing the buns with the apricot jam to glaze. If the apricot jam is still quite thick, microwave it briefly until it loosens up. Transfer the buns to a wire rack to cool completely.Split and served toasted or untoasted, on their own or with some butter. To make the dough, start by making the tangzhong. Combine the milk and 40g/1½oz of the strong flour in a saucepan. Stir continuously over a low–medium heat for a few minutes until it starts to form a thick paste. Use a hand-held whisk to remove any lumps. To make the dough, start by making the tangzhong. Combine the milk and 40g/1½oz of the strong flour in a saucepan. Stir continuously over a low–medium heat for a few minutes until it starts to form a thick paste. Use a hand-held whisk to remove any lumps. Once the mixture has thickened, remove from the heat and transfer to a heatproof container. Place a piece of baking paper directly on top of the mixture and leave to cool to room temperature. Chill in the fridge until cold. You can do this a day ahead or a few hours before. Once the mixture has thickened, remove from the heat and transfer to a heatproof container. Place a piece of baking paper directly on top of the mixture and leave to cool to room temperature. Chill in the fridge until cold. You can do this a day ahead or a few hours before. To make the raisin mixture, place the raisins in a heatproof bowl. Brew the tea bags with approximately 250ml/9fl oz boiling water. Strain the brewed hot tea over the raisins, add the cinnamon stick and leave for 1 hour. Strain the raisins, discarding the soaking liquid and cinnamon stick. To make the raisin mixture, place the raisins in a heatproof bowl. Brew the tea bags with approximately 250ml/9fl oz boiling water. Strain the brewed hot tea over the raisins, add the cinnamon stick and leave for 1 hour. Strain the raisins, discarding the soaking liquid and cinnamon stick. To continue making the dough, mix together the remaining strong flour, salt and caster sugar in the bowl of a stand mixer and combine well. Add the yeast and stir. Add the cold tangzhong mixture and the eggs and mix with a dough hook until combined. Continue to mix on a medium–high speed for 10–15 minutes, occasionally scraping down the sides of the bowl as needed. By this stage, it should be elastic and dough-like. To continue making the dough, mix together the remaining strong flour, salt and caster sugar in the bowl of a stand mixer and combine well. Add the yeast and stir. Add the cold tangzhong mixture and the eggs and mix with a dough hook until combined. Continue to mix on a medium–high speed for 10–15 minutes, occasionally scraping down the sides of the bowl as needed. By this stage, it should be elastic and dough-like. Add the butter and mix for a further 10 minutes until the butter is incorporated and the dough is shiny and elastic. Cover the bowl loosely with a clean tea towel and leave to relax for 20 minutes. Add the butter and mix for a further 10 minutes until the butter is incorporated and the dough is shiny and elastic. Cover the bowl loosely with a clean tea towel and leave to relax for 20 minutes. Add the strained raisins, the mixed peel (if using), lemon zest and ground spices to the dough. Mix well for 10 minutes on a medium speed until the dough is smooth and elastic. Scrape down the sides of the bowl as needed. The dough and ingredients should hold together. If not, mix for longer and increase the speed to bring it together. Add the strained raisins, the mixed peel (if using), lemon zest and ground spices to the dough. Mix well for 10 minutes on a medium speed until the dough is smooth and elastic. Scrape down the sides of the bowl as needed. The dough and ingredients should hold together. If not, mix for longer and increase the speed to bring it together. Oil a large bowl well. Transfer the dough to the oiled bowl and leave to prove at room temperature for 2 hours or until doubled in size. Oil a large bowl well. Transfer the dough to the oiled bowl and leave to prove at room temperature for 2 hours or until doubled in size. Line the baking tray with baking paper and lightly dust your hands and work surface with flour. Divide the dough into 12 pieces (each dough ball will weigh about 70g/2½oz). Shape each portion into a ball and place on the baking tray, lining them up so they are next to each other in three rows of four. They shouldn't be tightly touching but it is ok if they are close together. Cover with a tea towel and leave to prove in a warm place for 30–60 minutes or until they are soft, springy and puffy. Line the baking tray with baking paper and lightly dust your hands and work surface with flour. Divide the dough into 12 pieces (each dough ball will weigh about 70g/2½oz). Shape each portion into a ball and place on the baking tray, lining them up so they are next to each other in three rows of four. They shouldn't be tightly touching but it is ok if they are close together. Cover with a tea towel and leave to prove in a warm place for 30–60 minutes or until they are soft, springy and puffy. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. To make the crosses, combine the flour, icing sugar and milk in a small bowl to make a smooth paste. Transfer to a piping bag fitted with a small plain nozzle. Pipe a cross on the top of each bun. To make the crosses, combine the flour, icing sugar and milk in a small bowl to make a smooth paste. Transfer to a piping bag fitted with a small plain nozzle. Pipe a cross on the top of each bun. Bake for 15 minutes, then turn the tray and bake for another 15 minutes, until the buns are evenly golden and shiny on top. Bake for 15 minutes, then turn the tray and bake for another 15 minutes, until the buns are evenly golden and shiny on top. Remove from the oven and leave to cool slightly before brushing the buns with the apricot jam to glaze. If the apricot jam is still quite thick, microwave it briefly until it loosens up. Transfer the buns to a wire rack to cool completely. Remove from the oven and leave to cool slightly before brushing the buns with the apricot jam to glaze. If the apricot jam is still quite thick, microwave it briefly until it loosens up. Transfer the buns to a wire rack to cool completely. Split and served toasted or untoasted, on their own or with some butter. Split and served toasted or untoasted, on their own or with some butter. | {
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"url": "https://www.bbc.co.uk/food/recipes/hot_cross_buns_91949",
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"title": "Ravneet's hot cross buns recipe",
"content": "To make the dough, start by making the tangzhong. Combine the milk and 40g/1½oz of the strong flour in a saucepan. Stir continuously over a low–medium heat for a few minutes until it starts to form a thick paste. Use a hand-held whisk to remove any lumps.Once the mixture has thickened, remove from the heat and transfer to a heatproof container. Place a piece of baking paper directly on top of the mixture and leave to cool to room temperature. Chill in the fridge until cold. You can do this a day ahead or a few hours before.To make the raisin mixture, place the raisins in a heatproof bowl. Brew the tea bags with approximately 250ml/9fl oz boiling water. Strain the brewed hot tea over the raisins, add the cinnamon stick and leave for 1 hour. Strain the raisins, discarding the soaking liquid and cinnamon stick.To continue making the dough, mix together the remaining strong flour, salt and caster sugar in the bowl of a stand mixer and combine well. Add the yeast and stir. Add the cold tangzhong mixture and the eggs and mix with a dough hook until combined. Continue to mix on a medium–high speed for 10–15 minutes, occasionally scraping down the sides of the bowl as needed. By this stage, it should be elastic and dough-like. Add the butter and mix for a further 10 minutes until the butter is incorporated and the dough is shiny and elastic. Cover the bowl loosely with a clean tea towel and leave to relax for 20 minutes.Add the strained raisins, the mixed peel (if using), lemon zest and ground spices to the dough. Mix well for 10 minutes on a medium speed until the dough is smooth and elastic. Scrape down the sides of the bowl as needed. The dough and ingredients should hold together. If not, mix for longer and increase the speed to bring it together.Oil a large bowl well. Transfer the dough to the oiled bowl and leave to prove at room temperature for 2 hours or until doubled in size.Line the baking tray with baking paper and lightly dust your hands and work surface with flour. Divide the dough into 12 pieces (each dough ball will weigh about 70g/2½oz). Shape each portion into a ball and place on the baking tray, lining them up so they are next to each other in three rows of four. They shouldn't be tightly touching but it is ok if they are close together. Cover with a tea towel and leave to prove in a warm place for 30–60 minutes or until they are soft, springy and puffy.Preheat the oven to 190C/170C Fan/Gas 5.To make the crosses, combine the flour, icing sugar and milk in a small bowl to make a smooth paste. Transfer to a piping bag fitted with a small plain nozzle. Pipe a cross on the top of each bun.Bake for 15 minutes, then turn the tray and bake for another 15 minutes, until the buns are evenly golden and shiny on top.Remove from the oven and leave to cool slightly before brushing the buns with the apricot jam to glaze. If the apricot jam is still quite thick, microwave it briefly until it loosens up. Transfer the buns to a wire rack to cool completely.Split and served toasted or untoasted, on their own or with some butter. To make the dough, start by making the tangzhong. Combine the milk and 40g/1½oz of the strong flour in a saucepan. Stir continuously over a low–medium heat for a few minutes until it starts to form a thick paste. Use a hand-held whisk to remove any lumps. To make the dough, start by making the tangzhong. Combine the milk and 40g/1½oz of the strong flour in a saucepan. Stir continuously over a low–medium heat for a few minutes until it starts to form a thick paste. Use a hand-held whisk to remove any lumps. Once the mixture has thickened, remove from the heat and transfer to a heatproof container. Place a piece of baking paper directly on top of the mixture and leave to cool to room temperature. Chill in the fridge until cold. You can do this a day ahead or a few hours before. Once the mixture has thickened, remove from the heat and transfer to a heatproof container. Place a piece of baking paper directly on top of the mixture and leave to cool to room temperature. Chill in the fridge until cold. You can do this a day ahead or a few hours before. To make the raisin mixture, place the raisins in a heatproof bowl. Brew the tea bags with approximately 250ml/9fl oz boiling water. Strain the brewed hot tea over the raisins, add the cinnamon stick and leave for 1 hour. Strain the raisins, discarding the soaking liquid and cinnamon stick. To make the raisin mixture, place the raisins in a heatproof bowl. Brew the tea bags with approximately 250ml/9fl oz boiling water. Strain the brewed hot tea over the raisins, add the cinnamon stick and leave for 1 hour. Strain the raisins, discarding the soaking liquid and cinnamon stick. To continue making the dough, mix together the remaining strong flour, salt and caster sugar in the bowl of a stand mixer and combine well. Add the yeast and stir. Add the cold tangzhong mixture and the eggs and mix with a dough hook until combined. Continue to mix on a medium–high speed for 10–15 minutes, occasionally scraping down the sides of the bowl as needed. By this stage, it should be elastic and dough-like. To continue making the dough, mix together the remaining strong flour, salt and caster sugar in the bowl of a stand mixer and combine well. Add the yeast and stir. Add the cold tangzhong mixture and the eggs and mix with a dough hook until combined. Continue to mix on a medium–high speed for 10–15 minutes, occasionally scraping down the sides of the bowl as needed. By this stage, it should be elastic and dough-like. Add the butter and mix for a further 10 minutes until the butter is incorporated and the dough is shiny and elastic. Cover the bowl loosely with a clean tea towel and leave to relax for 20 minutes. Add the butter and mix for a further 10 minutes until the butter is incorporated and the dough is shiny and elastic. Cover the bowl loosely with a clean tea towel and leave to relax for 20 minutes. Add the strained raisins, the mixed peel (if using), lemon zest and ground spices to the dough. Mix well for 10 minutes on a medium speed until the dough is smooth and elastic. Scrape down the sides of the bowl as needed. The dough and ingredients should hold together. If not, mix for longer and increase the speed to bring it together. Add the strained raisins, the mixed peel (if using), lemon zest and ground spices to the dough. Mix well for 10 minutes on a medium speed until the dough is smooth and elastic. Scrape down the sides of the bowl as needed. The dough and ingredients should hold together. If not, mix for longer and increase the speed to bring it together. Oil a large bowl well. Transfer the dough to the oiled bowl and leave to prove at room temperature for 2 hours or until doubled in size. Oil a large bowl well. Transfer the dough to the oiled bowl and leave to prove at room temperature for 2 hours or until doubled in size. Line the baking tray with baking paper and lightly dust your hands and work surface with flour. Divide the dough into 12 pieces (each dough ball will weigh about 70g/2½oz). Shape each portion into a ball and place on the baking tray, lining them up so they are next to each other in three rows of four. They shouldn't be tightly touching but it is ok if they are close together. Cover with a tea towel and leave to prove in a warm place for 30–60 minutes or until they are soft, springy and puffy. Line the baking tray with baking paper and lightly dust your hands and work surface with flour. Divide the dough into 12 pieces (each dough ball will weigh about 70g/2½oz). Shape each portion into a ball and place on the baking tray, lining them up so they are next to each other in three rows of four. They shouldn't be tightly touching but it is ok if they are close together. Cover with a tea towel and leave to prove in a warm place for 30–60 minutes or until they are soft, springy and puffy. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. To make the crosses, combine the flour, icing sugar and milk in a small bowl to make a smooth paste. Transfer to a piping bag fitted with a small plain nozzle. Pipe a cross on the top of each bun. To make the crosses, combine the flour, icing sugar and milk in a small bowl to make a smooth paste. Transfer to a piping bag fitted with a small plain nozzle. Pipe a cross on the top of each bun. Bake for 15 minutes, then turn the tray and bake for another 15 minutes, until the buns are evenly golden and shiny on top. Bake for 15 minutes, then turn the tray and bake for another 15 minutes, until the buns are evenly golden and shiny on top. Remove from the oven and leave to cool slightly before brushing the buns with the apricot jam to glaze. If the apricot jam is still quite thick, microwave it briefly until it loosens up. Transfer the buns to a wire rack to cool completely. Remove from the oven and leave to cool slightly before brushing the buns with the apricot jam to glaze. If the apricot jam is still quite thick, microwave it briefly until it loosens up. Transfer the buns to a wire rack to cool completely. Split and served toasted or untoasted, on their own or with some butter. Split and served toasted or untoasted, on their own or with some butter."
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"$oid": "68bad180eb3bdbfd0cc00bd8"
} | 6322392e048083c42ef9341c0f94f2622d10eba5ac496f6d1ef9cdf5f6300a2f | Apple and rosemary tarte tatin with ice cream recipe
An average of 5.0 out of 5 stars from 2 ratings This makes a wonderfully comforting dessert when you want to treat family and friends. 1.5 litres/2¾ pints full-fat milk450g/1lb caster sugar750ml/1¼ pints double cream75g/2¾oz cornflourpinch fine salt 1.5 litres/2¾ pints full-fat milk 450g/1lb caster sugar 750ml/1¼ pints double cream 75g/2¾oz cornflour pinch fine salt 200g/7oz strong white flour, plus extra for dusting½ tsp fine salt185g/6½oz unsalted butter, frozen4 tbsp ice cold water2 tsp white wine vinegar 200g/7oz strong white flour, plus extra for dusting ½ tsp fine salt 185g/6½oz unsalted butter, frozen 4 tbsp ice cold water 2 tsp white wine vinegar 200g/7oz caster sugar30g/1oz unsalted butter2–3 rosemary sprigs1–2 bay leaves6 Bramley or Cox apples, peeled, cored and halved 200g/7oz caster sugar 30g/1oz unsalted butter 2–3 rosemary sprigs 1–2 bay leaves 6 Bramley or Cox apples, peeled, cored and halved Method To make the ice cream, stir the milk and sugar together in a saucepan over a medium heat. Heat until steaming and the sugar has dissolved. Meanwhile, whisk half of the cream with the cornflour in a heatproof bowl until there are no lumps. Pour the hot milk mixture slowly over the cornflour mixture, whisking continuously until incorporated. Return the mixture to the pan over a medium heat until it starts to bubble. Put the rest of the cream in a bowl set over a larger bowl filled with ice. Pour the hot milk mixture through a chinois or fine mesh sieve into the bowl of cream over the ice. Whisk in the salt and leave to cool. Chill overnight before churning in an ice-cream machine, following the manufacturer’s instructions. To make the pastry, place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment and stir together. Grate in the frozen butter. Stir until just mixed through – it should stay lumpy with visible bits of butter as this process is just to coat the butter in flour. Stir together the cold water and vinegar in a small bowl, add to the flour mixture and mix until a dough forms. Scoop the pastry out onto a sheet of baking paper, lay another sheet of baking paper on top and roll out the pastry lengthways. Remove the sheets of paper, then fold the pastry into three, like a folded-up letter (this is called a single turn). Place in the fridge for 2 hours, then roll out again and complete another single turn. Turn the pastry 90 degrees and fold again. Place in the fridge for another 2 hours, then complete another two single turns and chill for a final 2 hours. Roll out the pastry on a surface dusted with flour to a 25cm/10in circle that is 5mm/¼in thick. Chill the pastry circle. Gather any scraps together and wrap in cling film to use in another recipe.To make the tarte tatin, preheat the oven to 200C/180C Fan/Gas 6. Place a tatin pan or ovenproof pan over a medium heat. Sprinkle the sugar in and gently melt until caramelised to an amber colour. Add the butter and stir well to melt and create a caramel. Add the rosemary and bay leaves and remove from the heat. Place the apples in the pan in one layer, core-side down. Place the pastry circle on top of the apples, gently tucking the edges over the sides of the apples and taking care not to burn your hands. Place in the oven and bake for 30 minutes.Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 10 minutes. Take out of the oven and leave to rest for a few minutes. Carefully place a plate on top of the pan and, wearing oven gloves, flip over and remove the pan. Slice into wedges and serve with scoops of the ice cream. To make the ice cream, stir the milk and sugar together in a saucepan over a medium heat. Heat until steaming and the sugar has dissolved. Meanwhile, whisk half of the cream with the cornflour in a heatproof bowl until there are no lumps. Pour the hot milk mixture slowly over the cornflour mixture, whisking continuously until incorporated. Return the mixture to the pan over a medium heat until it starts to bubble. Put the rest of the cream in a bowl set over a larger bowl filled with ice. Pour the hot milk mixture through a chinois or fine mesh sieve into the bowl of cream over the ice. Whisk in the salt and leave to cool. Chill overnight before churning in an ice-cream machine, following the manufacturer’s instructions. To make the ice cream, stir the milk and sugar together in a saucepan over a medium heat. Heat until steaming and the sugar has dissolved. Meanwhile, whisk half of the cream with the cornflour in a heatproof bowl until there are no lumps. Pour the hot milk mixture slowly over the cornflour mixture, whisking continuously until incorporated. Return the mixture to the pan over a medium heat until it starts to bubble. Put the rest of the cream in a bowl set over a larger bowl filled with ice. Pour the hot milk mixture through a chinois or fine mesh sieve into the bowl of cream over the ice. Whisk in the salt and leave to cool. Chill overnight before churning in an ice-cream machine, following the manufacturer’s instructions. To make the pastry, place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment and stir together. Grate in the frozen butter. Stir until just mixed through – it should stay lumpy with visible bits of butter as this process is just to coat the butter in flour. Stir together the cold water and vinegar in a small bowl, add to the flour mixture and mix until a dough forms. Scoop the pastry out onto a sheet of baking paper, lay another sheet of baking paper on top and roll out the pastry lengthways. Remove the sheets of paper, then fold the pastry into three, like a folded-up letter (this is called a single turn). Place in the fridge for 2 hours, then roll out again and complete another single turn. Turn the pastry 90 degrees and fold again. Place in the fridge for another 2 hours, then complete another two single turns and chill for a final 2 hours. Roll out the pastry on a surface dusted with flour to a 25cm/10in circle that is 5mm/¼in thick. Chill the pastry circle. Gather any scraps together and wrap in cling film to use in another recipe. To make the pastry, place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment and stir together. Grate in the frozen butter. Stir until just mixed through – it should stay lumpy with visible bits of butter as this process is just to coat the butter in flour. Stir together the cold water and vinegar in a small bowl, add to the flour mixture and mix until a dough forms. Scoop the pastry out onto a sheet of baking paper, lay another sheet of baking paper on top and roll out the pastry lengthways. Remove the sheets of paper, then fold the pastry into three, like a folded-up letter (this is called a single turn). Place in the fridge for 2 hours, then roll out again and complete another single turn. Turn the pastry 90 degrees and fold again. Place in the fridge for another 2 hours, then complete another two single turns and chill for a final 2 hours. Roll out the pastry on a surface dusted with flour to a 25cm/10in circle that is 5mm/¼in thick. Chill the pastry circle. Gather any scraps together and wrap in cling film to use in another recipe. To make the tarte tatin, preheat the oven to 200C/180C Fan/Gas 6. To make the tarte tatin, preheat the oven to 200C/180C Fan/Gas 6. Place a tatin pan or ovenproof pan over a medium heat. Sprinkle the sugar in and gently melt until caramelised to an amber colour. Add the butter and stir well to melt and create a caramel. Add the rosemary and bay leaves and remove from the heat. Place the apples in the pan in one layer, core-side down. Place the pastry circle on top of the apples, gently tucking the edges over the sides of the apples and taking care not to burn your hands. Place in the oven and bake for 30 minutes. Place a tatin pan or ovenproof pan over a medium heat. Sprinkle the sugar in and gently melt until caramelised to an amber colour. Add the butter and stir well to melt and create a caramel. Add the rosemary and bay leaves and remove from the heat. Place the apples in the pan in one layer, core-side down. Place the pastry circle on top of the apples, gently tucking the edges over the sides of the apples and taking care not to burn your hands. Place in the oven and bake for 30 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 10 minutes. Take out of the oven and leave to rest for a few minutes. Carefully place a plate on top of the pan and, wearing oven gloves, flip over and remove the pan. Slice into wedges and serve with scoops of the ice cream. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 10 minutes. Take out of the oven and leave to rest for a few minutes. Carefully place a plate on top of the pan and, wearing oven gloves, flip over and remove the pan. Slice into wedges and serve with scoops of the ice cream. Recipe tips This recipe makes 25 scoops of ice cream – whatever you don't use can be stored in an airtight container in the freezer for up to 3 months. | {
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"url": "https://www.bbc.co.uk/food/recipes/apple_and_rosemary_tarte_61911",
"type": "HowTo",
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"delivery_version": "v1.0",
"title": "Apple and rosemary tarte tatin with ice cream recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This makes a wonderfully comforting dessert when you want to treat family and friends. 1.5 litres/2¾ pints full-fat milk450g/1lb caster sugar750ml/1¼ pints double cream75g/2¾oz cornflourpinch fine salt 1.5 litres/2¾ pints full-fat milk 450g/1lb caster sugar 750ml/1¼ pints double cream 75g/2¾oz cornflour pinch fine salt 200g/7oz strong white flour, plus extra for dusting½ tsp fine salt185g/6½oz unsalted butter, frozen4 tbsp ice cold water2 tsp white wine vinegar 200g/7oz strong white flour, plus extra for dusting ½ tsp fine salt 185g/6½oz unsalted butter, frozen 4 tbsp ice cold water 2 tsp white wine vinegar 200g/7oz caster sugar30g/1oz unsalted butter2–3 rosemary sprigs1–2 bay leaves6 Bramley or Cox apples, peeled, cored and halved 200g/7oz caster sugar 30g/1oz unsalted butter 2–3 rosemary sprigs 1–2 bay leaves 6 Bramley or Cox apples, peeled, cored and halved Method To make the ice cream, stir the milk and sugar together in a saucepan over a medium heat. Heat until steaming and the sugar has dissolved. Meanwhile, whisk half of the cream with the cornflour in a heatproof bowl until there are no lumps. Pour the hot milk mixture slowly over the cornflour mixture, whisking continuously until incorporated. Return the mixture to the pan over a medium heat until it starts to bubble. Put the rest of the cream in a bowl set over a larger bowl filled with ice. Pour the hot milk mixture through a chinois or fine mesh sieve into the bowl of cream over the ice. Whisk in the salt and leave to cool. Chill overnight before churning in an ice-cream machine, following the manufacturer’s instructions. To make the pastry, place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment and stir together. Grate in the frozen butter. Stir until just mixed through – it should stay lumpy with visible bits of butter as this process is just to coat the butter in flour. Stir together the cold water and vinegar in a small bowl, add to the flour mixture and mix until a dough forms. Scoop the pastry out onto a sheet of baking paper, lay another sheet of baking paper on top and roll out the pastry lengthways. Remove the sheets of paper, then fold the pastry into three, like a folded-up letter (this is called a single turn). Place in the fridge for 2 hours, then roll out again and complete another single turn. Turn the pastry 90 degrees and fold again. Place in the fridge for another 2 hours, then complete another two single turns and chill for a final 2 hours. Roll out the pastry on a surface dusted with flour to a 25cm/10in circle that is 5mm/¼in thick. Chill the pastry circle. Gather any scraps together and wrap in cling film to use in another recipe.To make the tarte tatin, preheat the oven to 200C/180C Fan/Gas 6. Place a tatin pan or ovenproof pan over a medium heat. Sprinkle the sugar in and gently melt until caramelised to an amber colour. Add the butter and stir well to melt and create a caramel. Add the rosemary and bay leaves and remove from the heat. Place the apples in the pan in one layer, core-side down. Place the pastry circle on top of the apples, gently tucking the edges over the sides of the apples and taking care not to burn your hands. Place in the oven and bake for 30 minutes.Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 10 minutes. Take out of the oven and leave to rest for a few minutes. Carefully place a plate on top of the pan and, wearing oven gloves, flip over and remove the pan. Slice into wedges and serve with scoops of the ice cream. To make the ice cream, stir the milk and sugar together in a saucepan over a medium heat. Heat until steaming and the sugar has dissolved. Meanwhile, whisk half of the cream with the cornflour in a heatproof bowl until there are no lumps. Pour the hot milk mixture slowly over the cornflour mixture, whisking continuously until incorporated. Return the mixture to the pan over a medium heat until it starts to bubble. Put the rest of the cream in a bowl set over a larger bowl filled with ice. Pour the hot milk mixture through a chinois or fine mesh sieve into the bowl of cream over the ice. Whisk in the salt and leave to cool. Chill overnight before churning in an ice-cream machine, following the manufacturer’s instructions. To make the ice cream, stir the milk and sugar together in a saucepan over a medium heat. Heat until steaming and the sugar has dissolved. Meanwhile, whisk half of the cream with the cornflour in a heatproof bowl until there are no lumps. Pour the hot milk mixture slowly over the cornflour mixture, whisking continuously until incorporated. Return the mixture to the pan over a medium heat until it starts to bubble. Put the rest of the cream in a bowl set over a larger bowl filled with ice. Pour the hot milk mixture through a chinois or fine mesh sieve into the bowl of cream over the ice. Whisk in the salt and leave to cool. Chill overnight before churning in an ice-cream machine, following the manufacturer’s instructions. To make the pastry, place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment and stir together. Grate in the frozen butter. Stir until just mixed through – it should stay lumpy with visible bits of butter as this process is just to coat the butter in flour. Stir together the cold water and vinegar in a small bowl, add to the flour mixture and mix until a dough forms. Scoop the pastry out onto a sheet of baking paper, lay another sheet of baking paper on top and roll out the pastry lengthways. Remove the sheets of paper, then fold the pastry into three, like a folded-up letter (this is called a single turn). Place in the fridge for 2 hours, then roll out again and complete another single turn. Turn the pastry 90 degrees and fold again. Place in the fridge for another 2 hours, then complete another two single turns and chill for a final 2 hours. Roll out the pastry on a surface dusted with flour to a 25cm/10in circle that is 5mm/¼in thick. Chill the pastry circle. Gather any scraps together and wrap in cling film to use in another recipe. To make the pastry, place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment and stir together. Grate in the frozen butter. Stir until just mixed through – it should stay lumpy with visible bits of butter as this process is just to coat the butter in flour. Stir together the cold water and vinegar in a small bowl, add to the flour mixture and mix until a dough forms. Scoop the pastry out onto a sheet of baking paper, lay another sheet of baking paper on top and roll out the pastry lengthways. Remove the sheets of paper, then fold the pastry into three, like a folded-up letter (this is called a single turn). Place in the fridge for 2 hours, then roll out again and complete another single turn. Turn the pastry 90 degrees and fold again. Place in the fridge for another 2 hours, then complete another two single turns and chill for a final 2 hours. Roll out the pastry on a surface dusted with flour to a 25cm/10in circle that is 5mm/¼in thick. Chill the pastry circle. Gather any scraps together and wrap in cling film to use in another recipe. To make the tarte tatin, preheat the oven to 200C/180C Fan/Gas 6. To make the tarte tatin, preheat the oven to 200C/180C Fan/Gas 6. Place a tatin pan or ovenproof pan over a medium heat. Sprinkle the sugar in and gently melt until caramelised to an amber colour. Add the butter and stir well to melt and create a caramel. Add the rosemary and bay leaves and remove from the heat. Place the apples in the pan in one layer, core-side down. Place the pastry circle on top of the apples, gently tucking the edges over the sides of the apples and taking care not to burn your hands. Place in the oven and bake for 30 minutes. Place a tatin pan or ovenproof pan over a medium heat. Sprinkle the sugar in and gently melt until caramelised to an amber colour. Add the butter and stir well to melt and create a caramel. Add the rosemary and bay leaves and remove from the heat. Place the apples in the pan in one layer, core-side down. Place the pastry circle on top of the apples, gently tucking the edges over the sides of the apples and taking care not to burn your hands. Place in the oven and bake for 30 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 10 minutes. Take out of the oven and leave to rest for a few minutes. Carefully place a plate on top of the pan and, wearing oven gloves, flip over and remove the pan. Slice into wedges and serve with scoops of the ice cream. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 10 minutes. Take out of the oven and leave to rest for a few minutes. Carefully place a plate on top of the pan and, wearing oven gloves, flip over and remove the pan. Slice into wedges and serve with scoops of the ice cream. Recipe tips This recipe makes 25 scoops of ice cream – whatever you don't use can be stored in an airtight container in the freezer for up to 3 months."
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} | 361a7b8a12fa922d15cdf90b69ae2c7e46ba1c1f5ec65cfa59b133864832e745 | Chocolate and cream profiteroles recipe
To make the choux pastry, combine 150ml/5fl oz water, milk, butter, caster sugar and salt in a large saucepan. Bring to a gentle simmer over a medium–high heat. When it comes to a rolling boil, turn the heat down slightly and tip in the flour in one go. Use a wooden spoon to mix vigorously until the mixture comes away from the sides of the pan.Stir for a few minutes over a medium heat, then remove from the heat and tip into the bowl of a stand mixer or a large heatproof bowl. Place a piece of cling film or baking paper on top so that it touches the mixture to stop it drying out. Leave for about 15 minutes, until the mixture is cool to the touch.Add the eggs, little by little, and mix really well after each addition. Use the paddle attachment on a stand mixer, an electric hand-held whisk on a low setting, a food processor or mix by hand – but brace yourself because your shoulders will burn!After adding about five of the eggs, test the mixture by taking a large spoonful out of the bowl and giving it a gentle nudge – it should be a dropping consistency. This is when the mixture drops and flows ever so slightly without too much of a nudge. It shouldn't flow like water, it should have a slight firmness to it – it should be pipeable and hold its shape once piped.If it's too wet then you will need to start again, but if the beaten eggs are gradually added, it should be fine. If the mixture is still quite firm and could benefit from a little more egg, add the remaining beaten egg, little by little, until the mixture is at dropping consistency. Preheat the oven to 220C/200C Fan/Gas 7.Line three baking trays with baking paper, securing the edges. Spoon the choux mixture into a piping bag fitted with a 1cm/½in plain round nozzle.Pipe 4cm/1½in rounds onto the baking trays, leaving a 4cm/1½in space between them as they will spread during baking.Sprinkle the tops of the piped choux buns with the demerara sugar.Bake for 15 minutes (do not be tempted to open the door during this stage). Reduce the oven temperature to 200C/180C Fan/Gas 6, then bake for a further 10–12 minutes. The choux buns should easily come away from the paper, sit proud and feel light and hollow.Remove from the oven. Take a round piping nozzle and use the tip of the nozzle to create a hole in the base of each choux bun. This will be used to pipe the cream in later and it helps to release excess steam. Transfer to a wire rack and leave to cool completely.To make the cream filling, line a baking tray with baking paper. Gently whip the cream with the sugar, vanilla and salt in a bowl until it reaches soft peaks and will hold its shape when piped into a choux bun.Transfer the cream to a piping bag fitted with a round 1cm/½in nozzle. Fill each choux bun with the cream by inserting the nozzle into the bottom of each bun. Place the filled buns bottom-side down on the tray. Chill in the fridge for up to 3–4 hours. To make the chocolate sauce, heat the chocolate, 180ml/6¼fl oz water, honey and salt gently in a saucepan. Stir frequently until the chocolate has melted and the mixture is silky. Keep stirring until glossy and smooth.Remove from the heat, pour into a jug and leave to cool to room temperature. To make the pistachio sauce, slowly heat all of the ingredients together in a small saucepan on a low heat until melted. To assemble the choux stack, loosely stack up the filled choux buns on a large serving plate or platter. Pour the chocolate and pistachio sauces all over the stack, either at the table in front of your guests or in the kitchen. Sprinkle with the chopped pistachios, if using, serve and enjoy. To make the choux pastry, combine 150ml/5fl oz water, milk, butter, caster sugar and salt in a large saucepan. Bring to a gentle simmer over a medium–high heat. To make the choux pastry, combine 150ml/5fl oz water, milk, butter, caster sugar and salt in a large saucepan. Bring to a gentle simmer over a medium–high heat. When it comes to a rolling boil, turn the heat down slightly and tip in the flour in one go. Use a wooden spoon to mix vigorously until the mixture comes away from the sides of the pan. When it comes to a rolling boil, turn the heat down slightly and tip in the flour in one go. Use a wooden spoon to mix vigorously until the mixture comes away from the sides of the pan. Stir for a few minutes over a medium heat, then remove from the heat and tip into the bowl of a stand mixer or a large heatproof bowl. Stir for a few minutes over a medium heat, then remove from the heat and tip into the bowl of a stand mixer or a large heatproof bowl. Place a piece of cling film or baking paper on top so that it touches the mixture to stop it drying out. Leave for about 15 minutes, until the mixture is cool to the touch. Place a piece of cling film or baking paper on top so that it touches the mixture to stop it drying out. Leave for about 15 minutes, until the mixture is cool to the touch. Add the eggs, little by little, and mix really well after each addition. Use the paddle attachment on a stand mixer, an electric hand-held whisk on a low setting, a food processor or mix by hand – but brace yourself because your shoulders will burn! Add the eggs, little by little, and mix really well after each addition. Use the paddle attachment on a stand mixer, an electric hand-held whisk on a low setting, a food processor or mix by hand – but brace yourself because your shoulders will burn! After adding about five of the eggs, test the mixture by taking a large spoonful out of the bowl and giving it a gentle nudge – it should be a dropping consistency. This is when the mixture drops and flows ever so slightly without too much of a nudge. It shouldn't flow like water, it should have a slight firmness to it – it should be pipeable and hold its shape once piped. After adding about five of the eggs, test the mixture by taking a large spoonful out of the bowl and giving it a gentle nudge – it should be a dropping consistency. This is when the mixture drops and flows ever so slightly without too much of a nudge. It shouldn't flow like water, it should have a slight firmness to it – it should be pipeable and hold its shape once piped. If it's too wet then you will need to start again, but if the beaten eggs are gradually added, it should be fine. If it's too wet then you will need to start again, but if the beaten eggs are gradually added, it should be fine. If the mixture is still quite firm and could benefit from a little more egg, add the remaining beaten egg, little by little, until the mixture is at dropping consistency. If the mixture is still quite firm and could benefit from a little more egg, add the remaining beaten egg, little by little, until the mixture is at dropping consistency. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Line three baking trays with baking paper, securing the edges. Line three baking trays with baking paper, securing the edges. Spoon the choux mixture into a piping bag fitted with a 1cm/½in plain round nozzle. Spoon the choux mixture into a piping bag fitted with a 1cm/½in plain round nozzle. Pipe 4cm/1½in rounds onto the baking trays, leaving a 4cm/1½in space between them as they will spread during baking. Pipe 4cm/1½in rounds onto the baking trays, leaving a 4cm/1½in space between them as they will spread during baking. Sprinkle the tops of the piped choux buns with the demerara sugar. Sprinkle the tops of the piped choux buns with the demerara sugar. Bake for 15 minutes (do not be tempted to open the door during this stage). Reduce the oven temperature to 200C/180C Fan/Gas 6, then bake for a further 10–12 minutes. The choux buns should easily come away from the paper, sit proud and feel light and hollow. Bake for 15 minutes (do not be tempted to open the door during this stage). Reduce the oven temperature to 200C/180C Fan/Gas 6, then bake for a further 10–12 minutes. The choux buns should easily come away from the paper, sit proud and feel light and hollow. Remove from the oven. Take a round piping nozzle and use the tip of the nozzle to create a hole in the base of each choux bun. This will be used to pipe the cream in later and it helps to release excess steam. Transfer to a wire rack and leave to cool completely. Remove from the oven. Take a round piping nozzle and use the tip of the nozzle to create a hole in the base of each choux bun. This will be used to pipe the cream in later and it helps to release excess steam. Transfer to a wire rack and leave to cool completely. To make the cream filling, line a baking tray with baking paper. To make the cream filling, line a baking tray with baking paper. Gently whip the cream with the sugar, vanilla and salt in a bowl until it reaches soft peaks and will hold its shape when piped into a choux bun. Gently whip the cream with the sugar, vanilla and salt in a bowl until it reaches soft peaks and will hold its shape when piped into a choux bun. Transfer the cream to a piping bag fitted with a round 1cm/½in nozzle. Transfer the cream to a piping bag fitted with a round 1cm/½in nozzle. Fill each choux bun with the cream by inserting the nozzle into the bottom of each bun. Place the filled buns bottom-side down on the tray. Chill in the fridge for up to 3–4 hours. Fill each choux bun with the cream by inserting the nozzle into the bottom of each bun. Place the filled buns bottom-side down on the tray. Chill in the fridge for up to 3–4 hours. To make the chocolate sauce, heat the chocolate, 180ml/6¼fl oz water, honey and salt gently in a saucepan. Stir frequently until the chocolate has melted and the mixture is silky. Keep stirring until glossy and smooth. To make the chocolate sauce, heat the chocolate, 180ml/6¼fl oz water, honey and salt gently in a saucepan. Stir frequently until the chocolate has melted and the mixture is silky. Keep stirring until glossy and smooth. Remove from the heat, pour into a jug and leave to cool to room temperature. Remove from the heat, pour into a jug and leave to cool to room temperature. To make the pistachio sauce, slowly heat all of the ingredients together in a small saucepan on a low heat until melted. To make the pistachio sauce, slowly heat all of the ingredients together in a small saucepan on a low heat until melted. To assemble the choux stack, loosely stack up the filled choux buns on a large serving plate or platter. To assemble the choux stack, loosely stack up the filled choux buns on a large serving plate or platter. Pour the chocolate and pistachio sauces all over the stack, either at the table in front of your guests or in the kitchen. Sprinkle with the chopped pistachios, if using, serve and enjoy. Pour the chocolate and pistachio sauces all over the stack, either at the table in front of your guests or in the kitchen. Sprinkle with the chopped pistachios, if using, serve and enjoy. | {
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"title": "Chocolate and cream profiteroles recipe",
"content": "To make the choux pastry, combine 150ml/5fl oz water, milk, butter, caster sugar and salt in a large saucepan. Bring to a gentle simmer over a medium–high heat. When it comes to a rolling boil, turn the heat down slightly and tip in the flour in one go. Use a wooden spoon to mix vigorously until the mixture comes away from the sides of the pan.Stir for a few minutes over a medium heat, then remove from the heat and tip into the bowl of a stand mixer or a large heatproof bowl. Place a piece of cling film or baking paper on top so that it touches the mixture to stop it drying out. Leave for about 15 minutes, until the mixture is cool to the touch.Add the eggs, little by little, and mix really well after each addition. Use the paddle attachment on a stand mixer, an electric hand-held whisk on a low setting, a food processor or mix by hand – but brace yourself because your shoulders will burn!After adding about five of the eggs, test the mixture by taking a large spoonful out of the bowl and giving it a gentle nudge – it should be a dropping consistency. This is when the mixture drops and flows ever so slightly without too much of a nudge. It shouldn't flow like water, it should have a slight firmness to it – it should be pipeable and hold its shape once piped.If it's too wet then you will need to start again, but if the beaten eggs are gradually added, it should be fine. If the mixture is still quite firm and could benefit from a little more egg, add the remaining beaten egg, little by little, until the mixture is at dropping consistency. Preheat the oven to 220C/200C Fan/Gas 7.Line three baking trays with baking paper, securing the edges. Spoon the choux mixture into a piping bag fitted with a 1cm/½in plain round nozzle.Pipe 4cm/1½in rounds onto the baking trays, leaving a 4cm/1½in space between them as they will spread during baking.Sprinkle the tops of the piped choux buns with the demerara sugar.Bake for 15 minutes (do not be tempted to open the door during this stage). Reduce the oven temperature to 200C/180C Fan/Gas 6, then bake for a further 10–12 minutes. The choux buns should easily come away from the paper, sit proud and feel light and hollow.Remove from the oven. Take a round piping nozzle and use the tip of the nozzle to create a hole in the base of each choux bun. This will be used to pipe the cream in later and it helps to release excess steam. Transfer to a wire rack and leave to cool completely.To make the cream filling, line a baking tray with baking paper. Gently whip the cream with the sugar, vanilla and salt in a bowl until it reaches soft peaks and will hold its shape when piped into a choux bun.Transfer the cream to a piping bag fitted with a round 1cm/½in nozzle. Fill each choux bun with the cream by inserting the nozzle into the bottom of each bun. Place the filled buns bottom-side down on the tray. Chill in the fridge for up to 3–4 hours. To make the chocolate sauce, heat the chocolate, 180ml/6¼fl oz water, honey and salt gently in a saucepan. Stir frequently until the chocolate has melted and the mixture is silky. Keep stirring until glossy and smooth.Remove from the heat, pour into a jug and leave to cool to room temperature. To make the pistachio sauce, slowly heat all of the ingredients together in a small saucepan on a low heat until melted. To assemble the choux stack, loosely stack up the filled choux buns on a large serving plate or platter. Pour the chocolate and pistachio sauces all over the stack, either at the table in front of your guests or in the kitchen. Sprinkle with the chopped pistachios, if using, serve and enjoy. To make the choux pastry, combine 150ml/5fl oz water, milk, butter, caster sugar and salt in a large saucepan. Bring to a gentle simmer over a medium–high heat. To make the choux pastry, combine 150ml/5fl oz water, milk, butter, caster sugar and salt in a large saucepan. Bring to a gentle simmer over a medium–high heat. When it comes to a rolling boil, turn the heat down slightly and tip in the flour in one go. Use a wooden spoon to mix vigorously until the mixture comes away from the sides of the pan. When it comes to a rolling boil, turn the heat down slightly and tip in the flour in one go. Use a wooden spoon to mix vigorously until the mixture comes away from the sides of the pan. Stir for a few minutes over a medium heat, then remove from the heat and tip into the bowl of a stand mixer or a large heatproof bowl. Stir for a few minutes over a medium heat, then remove from the heat and tip into the bowl of a stand mixer or a large heatproof bowl. Place a piece of cling film or baking paper on top so that it touches the mixture to stop it drying out. Leave for about 15 minutes, until the mixture is cool to the touch. Place a piece of cling film or baking paper on top so that it touches the mixture to stop it drying out. Leave for about 15 minutes, until the mixture is cool to the touch. Add the eggs, little by little, and mix really well after each addition. Use the paddle attachment on a stand mixer, an electric hand-held whisk on a low setting, a food processor or mix by hand – but brace yourself because your shoulders will burn! Add the eggs, little by little, and mix really well after each addition. Use the paddle attachment on a stand mixer, an electric hand-held whisk on a low setting, a food processor or mix by hand – but brace yourself because your shoulders will burn! After adding about five of the eggs, test the mixture by taking a large spoonful out of the bowl and giving it a gentle nudge – it should be a dropping consistency. This is when the mixture drops and flows ever so slightly without too much of a nudge. It shouldn't flow like water, it should have a slight firmness to it – it should be pipeable and hold its shape once piped. After adding about five of the eggs, test the mixture by taking a large spoonful out of the bowl and giving it a gentle nudge – it should be a dropping consistency. This is when the mixture drops and flows ever so slightly without too much of a nudge. It shouldn't flow like water, it should have a slight firmness to it – it should be pipeable and hold its shape once piped. If it's too wet then you will need to start again, but if the beaten eggs are gradually added, it should be fine. If it's too wet then you will need to start again, but if the beaten eggs are gradually added, it should be fine. If the mixture is still quite firm and could benefit from a little more egg, add the remaining beaten egg, little by little, until the mixture is at dropping consistency. If the mixture is still quite firm and could benefit from a little more egg, add the remaining beaten egg, little by little, until the mixture is at dropping consistency. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Line three baking trays with baking paper, securing the edges. Line three baking trays with baking paper, securing the edges. Spoon the choux mixture into a piping bag fitted with a 1cm/½in plain round nozzle. Spoon the choux mixture into a piping bag fitted with a 1cm/½in plain round nozzle. Pipe 4cm/1½in rounds onto the baking trays, leaving a 4cm/1½in space between them as they will spread during baking. Pipe 4cm/1½in rounds onto the baking trays, leaving a 4cm/1½in space between them as they will spread during baking. Sprinkle the tops of the piped choux buns with the demerara sugar. Sprinkle the tops of the piped choux buns with the demerara sugar. Bake for 15 minutes (do not be tempted to open the door during this stage). Reduce the oven temperature to 200C/180C Fan/Gas 6, then bake for a further 10–12 minutes. The choux buns should easily come away from the paper, sit proud and feel light and hollow. Bake for 15 minutes (do not be tempted to open the door during this stage). Reduce the oven temperature to 200C/180C Fan/Gas 6, then bake for a further 10–12 minutes. The choux buns should easily come away from the paper, sit proud and feel light and hollow. Remove from the oven. Take a round piping nozzle and use the tip of the nozzle to create a hole in the base of each choux bun. This will be used to pipe the cream in later and it helps to release excess steam. Transfer to a wire rack and leave to cool completely. Remove from the oven. Take a round piping nozzle and use the tip of the nozzle to create a hole in the base of each choux bun. This will be used to pipe the cream in later and it helps to release excess steam. Transfer to a wire rack and leave to cool completely. To make the cream filling, line a baking tray with baking paper. To make the cream filling, line a baking tray with baking paper. Gently whip the cream with the sugar, vanilla and salt in a bowl until it reaches soft peaks and will hold its shape when piped into a choux bun. Gently whip the cream with the sugar, vanilla and salt in a bowl until it reaches soft peaks and will hold its shape when piped into a choux bun. Transfer the cream to a piping bag fitted with a round 1cm/½in nozzle. Transfer the cream to a piping bag fitted with a round 1cm/½in nozzle. Fill each choux bun with the cream by inserting the nozzle into the bottom of each bun. Place the filled buns bottom-side down on the tray. Chill in the fridge for up to 3–4 hours. Fill each choux bun with the cream by inserting the nozzle into the bottom of each bun. Place the filled buns bottom-side down on the tray. Chill in the fridge for up to 3–4 hours. To make the chocolate sauce, heat the chocolate, 180ml/6¼fl oz water, honey and salt gently in a saucepan. Stir frequently until the chocolate has melted and the mixture is silky. Keep stirring until glossy and smooth. To make the chocolate sauce, heat the chocolate, 180ml/6¼fl oz water, honey and salt gently in a saucepan. Stir frequently until the chocolate has melted and the mixture is silky. Keep stirring until glossy and smooth. Remove from the heat, pour into a jug and leave to cool to room temperature. Remove from the heat, pour into a jug and leave to cool to room temperature. To make the pistachio sauce, slowly heat all of the ingredients together in a small saucepan on a low heat until melted. To make the pistachio sauce, slowly heat all of the ingredients together in a small saucepan on a low heat until melted. To assemble the choux stack, loosely stack up the filled choux buns on a large serving plate or platter. To assemble the choux stack, loosely stack up the filled choux buns on a large serving plate or platter. Pour the chocolate and pistachio sauces all over the stack, either at the table in front of your guests or in the kitchen. Sprinkle with the chopped pistachios, if using, serve and enjoy. Pour the chocolate and pistachio sauces all over the stack, either at the table in front of your guests or in the kitchen. Sprinkle with the chopped pistachios, if using, serve and enjoy."
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} | a05a14dbba9420122808bd6239186e1732a9e8a9c507fa0da1f03e5190e365da | Cherry pie recipe
An average of 2.8 out of 5 stars from 6 ratings A juicy, bright cherry pie is pretty hard to beat. Will you serve yours with custard, cream or ice cream? 225g/8oz strong white flour5g/⅛oz fine salt15g/½oz caster sugar175g/6oz unsalted butter, cold, cubed, plus extra for greasing2 tbsp milk, for brushing1 tbsp demerara sugar, for sprinkling 225g/8oz strong white flour 5g/⅛oz fine salt 15g/½oz caster sugar 175g/6oz unsalted butter, cold, cubed, plus extra for greasing 2 tbsp milk, for brushing 1 tbsp demerara sugar, for sprinkling 500g/1lb 2 oz cherries, pitted (or frozen, see tip)180g/6oz golden caster sugar¼ tsp almond extract, or almond liqueur, such as Disaronno (optional)50g/1¾oz cornflour 500g/1lb 2 oz cherries, pitted (or frozen, see tip) 180g/6oz golden caster sugar ¼ tsp almond extract, or almond liqueur, such as Disaronno (optional) 50g/1¾oz cornflour ice cream, custard or cream ice cream, custard or cream Method To make the pastry, in the bowl of a stand mixer, mix the flour, salt and sugar together (or this can be done in a large bowl). Add the butter and mix until the butter has formed breadcrumbs – you still want to be able to see some chunks of butter. Pour in 70ml/2½fl oz of ice cold water in one go and mix quickly to form a dough.Tip the dough out onto a clean work surface and bring together with your hands. Wrap tightly in cling film and place in the fridge to firm up for about 4 hours.To make the filling, put the cherries in a large bowl. Coat them in the sugar, almond extract or liqueur (if using) and the cornflour. Set aside the filling while you prepare the pie case – there may be some juice that leaches out from the cherries but don't worry too much as the cornflour will help thicken the filling. To assemble, remove the dough from the fridge and gently knead the cold dough a bit. Cut one-third off and set it aside for the top. Roll the pastry out to 4mm/⅛in. Grease a 20cm/8in pie case or closed bottom cake tin and line a baking tray with parchment paper.Line the tin with the pastry, leaving a bit of an overhang. Keep the scraps of pastry if you have any and add this to the reserved pastry for the lid. Put the lined tin in the fridge while you prepare the top.Roll the rest of the pastry to 4mm/⅛in and cut a lattice pattern (or leave as is if preferred). Put in the fridge to chill for 15 minutes on the prepared baking tray.Once the case and top are cold, remove from the fridge, add the cherry mixture to the pie case and top with the lid. Pinch the edge of the pie and the top together to seal. If the top is being left whole (and not latticed) pierce a hole in the top. Return to the fridge.Preheat the oven to 220C/200C Fan/Gas 6.Put a heavy baking tray in the oven to heat up – it works best on the very bottom shelf of the oven. Brush the top of the pie with milk and sprinkle the demerara sugar on the top. Bake for 1 hour and 15 minutes, or until golden-brown. Check regularly and if the pie is getting too brown, cover with foil. Allow to cool slightly before serving with ice cream, custard or cream. To make the pastry, in the bowl of a stand mixer, mix the flour, salt and sugar together (or this can be done in a large bowl). Add the butter and mix until the butter has formed breadcrumbs – you still want to be able to see some chunks of butter. Pour in 70ml/2½fl oz of ice cold water in one go and mix quickly to form a dough. To make the pastry, in the bowl of a stand mixer, mix the flour, salt and sugar together (or this can be done in a large bowl). Add the butter and mix until the butter has formed breadcrumbs – you still want to be able to see some chunks of butter. Pour in 70ml/2½fl oz of ice cold water in one go and mix quickly to form a dough. Tip the dough out onto a clean work surface and bring together with your hands. Wrap tightly in cling film and place in the fridge to firm up for about 4 hours. Tip the dough out onto a clean work surface and bring together with your hands. Wrap tightly in cling film and place in the fridge to firm up for about 4 hours. To make the filling, put the cherries in a large bowl. Coat them in the sugar, almond extract or liqueur (if using) and the cornflour. Set aside the filling while you prepare the pie case – there may be some juice that leaches out from the cherries but don't worry too much as the cornflour will help thicken the filling. To make the filling, put the cherries in a large bowl. Coat them in the sugar, almond extract or liqueur (if using) and the cornflour. Set aside the filling while you prepare the pie case – there may be some juice that leaches out from the cherries but don't worry too much as the cornflour will help thicken the filling. To assemble, remove the dough from the fridge and gently knead the cold dough a bit. Cut one-third off and set it aside for the top. To assemble, remove the dough from the fridge and gently knead the cold dough a bit. Cut one-third off and set it aside for the top. Roll the pastry out to 4mm/⅛in. Grease a 20cm/8in pie case or closed bottom cake tin and line a baking tray with parchment paper. Roll the pastry out to 4mm/⅛in. Grease a 20cm/8in pie case or closed bottom cake tin and line a baking tray with parchment paper. Line the tin with the pastry, leaving a bit of an overhang. Keep the scraps of pastry if you have any and add this to the reserved pastry for the lid. Put the lined tin in the fridge while you prepare the top. Line the tin with the pastry, leaving a bit of an overhang. Keep the scraps of pastry if you have any and add this to the reserved pastry for the lid. Put the lined tin in the fridge while you prepare the top. Roll the rest of the pastry to 4mm/⅛in and cut a lattice pattern (or leave as is if preferred). Put in the fridge to chill for 15 minutes on the prepared baking tray. Roll the rest of the pastry to 4mm/⅛in and cut a lattice pattern (or leave as is if preferred). Put in the fridge to chill for 15 minutes on the prepared baking tray. Once the case and top are cold, remove from the fridge, add the cherry mixture to the pie case and top with the lid. Pinch the edge of the pie and the top together to seal. If the top is being left whole (and not latticed) pierce a hole in the top. Return to the fridge. Once the case and top are cold, remove from the fridge, add the cherry mixture to the pie case and top with the lid. Pinch the edge of the pie and the top together to seal. If the top is being left whole (and not latticed) pierce a hole in the top. Return to the fridge. Preheat the oven to 220C/200C Fan/Gas 6. Preheat the oven to 220C/200C Fan/Gas 6. Put a heavy baking tray in the oven to heat up – it works best on the very bottom shelf of the oven. Brush the top of the pie with milk and sprinkle the demerara sugar on the top. Bake for 1 hour and 15 minutes, or until golden-brown. Check regularly and if the pie is getting too brown, cover with foil. Put a heavy baking tray in the oven to heat up – it works best on the very bottom shelf of the oven. Brush the top of the pie with milk and sprinkle the demerara sugar on the top. Bake for 1 hour and 15 minutes, or until golden-brown. Check regularly and if the pie is getting too brown, cover with foil. Allow to cool slightly before serving with ice cream, custard or cream. Allow to cool slightly before serving with ice cream, custard or cream. Recipe tips You can use frozen cherries for this recipe, just make sure they are fully defrosted before use. Once defrosted, strain off the excess liquid before tossing in sugar and cornflour. It’s also a good idea to taste | {
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"title": "Cherry pie recipe",
"content": "An average of 2.8 out of 5 stars from 6 ratings A juicy, bright cherry pie is pretty hard to beat. Will you serve yours with custard, cream or ice cream? 225g/8oz strong white flour5g/⅛oz fine salt15g/½oz caster sugar175g/6oz unsalted butter, cold, cubed, plus extra for greasing2 tbsp milk, for brushing1 tbsp demerara sugar, for sprinkling 225g/8oz strong white flour 5g/⅛oz fine salt 15g/½oz caster sugar 175g/6oz unsalted butter, cold, cubed, plus extra for greasing 2 tbsp milk, for brushing 1 tbsp demerara sugar, for sprinkling 500g/1lb 2 oz cherries, pitted (or frozen, see tip)180g/6oz golden caster sugar¼ tsp almond extract, or almond liqueur, such as Disaronno (optional)50g/1¾oz cornflour 500g/1lb 2 oz cherries, pitted (or frozen, see tip) 180g/6oz golden caster sugar ¼ tsp almond extract, or almond liqueur, such as Disaronno (optional) 50g/1¾oz cornflour ice cream, custard or cream ice cream, custard or cream Method To make the pastry, in the bowl of a stand mixer, mix the flour, salt and sugar together (or this can be done in a large bowl). Add the butter and mix until the butter has formed breadcrumbs – you still want to be able to see some chunks of butter. Pour in 70ml/2½fl oz of ice cold water in one go and mix quickly to form a dough.Tip the dough out onto a clean work surface and bring together with your hands. Wrap tightly in cling film and place in the fridge to firm up for about 4 hours.To make the filling, put the cherries in a large bowl. Coat them in the sugar, almond extract or liqueur (if using) and the cornflour. Set aside the filling while you prepare the pie case – there may be some juice that leaches out from the cherries but don't worry too much as the cornflour will help thicken the filling. To assemble, remove the dough from the fridge and gently knead the cold dough a bit. Cut one-third off and set it aside for the top. Roll the pastry out to 4mm/⅛in. Grease a 20cm/8in pie case or closed bottom cake tin and line a baking tray with parchment paper.Line the tin with the pastry, leaving a bit of an overhang. Keep the scraps of pastry if you have any and add this to the reserved pastry for the lid. Put the lined tin in the fridge while you prepare the top.Roll the rest of the pastry to 4mm/⅛in and cut a lattice pattern (or leave as is if preferred). Put in the fridge to chill for 15 minutes on the prepared baking tray.Once the case and top are cold, remove from the fridge, add the cherry mixture to the pie case and top with the lid. Pinch the edge of the pie and the top together to seal. If the top is being left whole (and not latticed) pierce a hole in the top. Return to the fridge.Preheat the oven to 220C/200C Fan/Gas 6.Put a heavy baking tray in the oven to heat up – it works best on the very bottom shelf of the oven. Brush the top of the pie with milk and sprinkle the demerara sugar on the top. Bake for 1 hour and 15 minutes, or until golden-brown. Check regularly and if the pie is getting too brown, cover with foil. Allow to cool slightly before serving with ice cream, custard or cream. To make the pastry, in the bowl of a stand mixer, mix the flour, salt and sugar together (or this can be done in a large bowl). Add the butter and mix until the butter has formed breadcrumbs – you still want to be able to see some chunks of butter. Pour in 70ml/2½fl oz of ice cold water in one go and mix quickly to form a dough. To make the pastry, in the bowl of a stand mixer, mix the flour, salt and sugar together (or this can be done in a large bowl). Add the butter and mix until the butter has formed breadcrumbs – you still want to be able to see some chunks of butter. Pour in 70ml/2½fl oz of ice cold water in one go and mix quickly to form a dough. Tip the dough out onto a clean work surface and bring together with your hands. Wrap tightly in cling film and place in the fridge to firm up for about 4 hours. Tip the dough out onto a clean work surface and bring together with your hands. Wrap tightly in cling film and place in the fridge to firm up for about 4 hours. To make the filling, put the cherries in a large bowl. Coat them in the sugar, almond extract or liqueur (if using) and the cornflour. Set aside the filling while you prepare the pie case – there may be some juice that leaches out from the cherries but don't worry too much as the cornflour will help thicken the filling. To make the filling, put the cherries in a large bowl. Coat them in the sugar, almond extract or liqueur (if using) and the cornflour. Set aside the filling while you prepare the pie case – there may be some juice that leaches out from the cherries but don't worry too much as the cornflour will help thicken the filling. To assemble, remove the dough from the fridge and gently knead the cold dough a bit. Cut one-third off and set it aside for the top. To assemble, remove the dough from the fridge and gently knead the cold dough a bit. Cut one-third off and set it aside for the top. Roll the pastry out to 4mm/⅛in. Grease a 20cm/8in pie case or closed bottom cake tin and line a baking tray with parchment paper. Roll the pastry out to 4mm/⅛in. Grease a 20cm/8in pie case or closed bottom cake tin and line a baking tray with parchment paper. Line the tin with the pastry, leaving a bit of an overhang. Keep the scraps of pastry if you have any and add this to the reserved pastry for the lid. Put the lined tin in the fridge while you prepare the top. Line the tin with the pastry, leaving a bit of an overhang. Keep the scraps of pastry if you have any and add this to the reserved pastry for the lid. Put the lined tin in the fridge while you prepare the top. Roll the rest of the pastry to 4mm/⅛in and cut a lattice pattern (or leave as is if preferred). Put in the fridge to chill for 15 minutes on the prepared baking tray. Roll the rest of the pastry to 4mm/⅛in and cut a lattice pattern (or leave as is if preferred). Put in the fridge to chill for 15 minutes on the prepared baking tray. Once the case and top are cold, remove from the fridge, add the cherry mixture to the pie case and top with the lid. Pinch the edge of the pie and the top together to seal. If the top is being left whole (and not latticed) pierce a hole in the top. Return to the fridge. Once the case and top are cold, remove from the fridge, add the cherry mixture to the pie case and top with the lid. Pinch the edge of the pie and the top together to seal. If the top is being left whole (and not latticed) pierce a hole in the top. Return to the fridge. Preheat the oven to 220C/200C Fan/Gas 6. Preheat the oven to 220C/200C Fan/Gas 6. Put a heavy baking tray in the oven to heat up – it works best on the very bottom shelf of the oven. Brush the top of the pie with milk and sprinkle the demerara sugar on the top. Bake for 1 hour and 15 minutes, or until golden-brown. Check regularly and if the pie is getting too brown, cover with foil. Put a heavy baking tray in the oven to heat up – it works best on the very bottom shelf of the oven. Brush the top of the pie with milk and sprinkle the demerara sugar on the top. Bake for 1 hour and 15 minutes, or until golden-brown. Check regularly and if the pie is getting too brown, cover with foil. Allow to cool slightly before serving with ice cream, custard or cream. Allow to cool slightly before serving with ice cream, custard or cream. Recipe tips You can use frozen cherries for this recipe, just make sure they are fully defrosted before use. Once defrosted, strain off the excess liquid before tossing in sugar and cornflour. It’s also a good idea to taste"
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} | 4343a4dffaf9f7a02573b3c9c9c5c8db67911327ca8df80626a8d4fd663969e8 | Apple tart with rum and raisin ice cream recipe
To make the rum and raisin ice cream, stir together the cream, milk, half of the sugar, honey and salt in a pan. Place over a medium heat until steaming. Whisk the egg yolks together in a bowl along with the second half of the sugar. Pour the steaming milk mixture over the whisked yolks and whisk well. Pour this back into the pan and continuously stir over a medium heat until the mixture is thick enough to coat the back of a spoon. Remove from the heat and pour through a sieve into a heatproof bowl. Allow to cool before placing in the fridge for 24 hours. Churn in an ice cream machine until it’s ready, then stir through the rum-soaked raisins and freeze. To make the pastry, you’ll need a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, or a food processor. Add the flour, almonds, sugar and salt and mix well. Add in the cold cubed butter and rub in with your fingertips or mix/pulse until it resembles loose breadcrumbs. Add in the cream cheese and mix briefly until a dough forms – it won't take very long. Don't be tempted to overwork the dough at this stage. Tip the dough out onto your work surface and gently use your hands to bring it together, then wrap tightly in some baking paper or cling film and press into a disc shape – this helps it to cool down evenly and more quickly. Chill in the fridge for at least 2 hours until firm, or overnight. Grease the sandwich tin liberally with softened butter and line the base with a circle of baking paper, then put this in the fridge while you roll out the dough. Lightly flour the work surface, then gently knead the dough to make sure it's all evenly the same temperature. Roll out the dough to a rough circle about 4–5mm/¼in thick – this will be folded over the apples so it needs to be a rough circle, almost galette-like in its assembly. Transfer and press the dough into the prepared tin, making sure the dough is draping nicely over the edges of the tin. Prepare the apples by coring, then thinly slicing them. It's best to do this quickly and to not submerge them in water even if they start to brown slightly. Toss them in a bowl with the sugar and rum. Layer the apple slices into the pastry case – you don't need to be really precise or precious about it, but do bear in mind that the finished tart will slice really nicely if it's layered up consistently. Fold the edges of the pastry over the apples, then chill in the fridge.Preheat the oven to 190C/170C Fan/Gas 5. Place a sturdy baking tray on a shelf in the middle of the oven to preheat. Brush the pastry with the egg wash and sprinkle the demerara sugar on top. Place the tart on the preheated baking tray and bake for 40 minutes or until the pastry is deep golden. Remove from the oven and allow the tart to cool slightly before removing it from the tin. If it cools too much, there's a risk that it will weld itself to the tin; if this happens, briefly warm it up again in the oven. To glaze the tart, gently warm up the jelly or jam with a splash of water in a small pan over a low heat or use a microwave. Brush this over the apples. Dust the tart with icing sugar, if you like. Serve warm with the rum and raisin ice cream. Alternatively, serve with crème fraîche, cream, custard, or on its own. To make the rum and raisin ice cream, stir together the cream, milk, half of the sugar, honey and salt in a pan. Place over a medium heat until steaming. To make the rum and raisin ice cream, stir together the cream, milk, half of the sugar, honey and salt in a pan. Place over a medium heat until steaming. Whisk the egg yolks together in a bowl along with the second half of the sugar. Pour the steaming milk mixture over the whisked yolks and whisk well. Whisk the egg yolks together in a bowl along with the second half of the sugar. Pour the steaming milk mixture over the whisked yolks and whisk well. Pour this back into the pan and continuously stir over a medium heat until the mixture is thick enough to coat the back of a spoon. Remove from the heat and pour through a sieve into a heatproof bowl. Pour this back into the pan and continuously stir over a medium heat until the mixture is thick enough to coat the back of a spoon. Remove from the heat and pour through a sieve into a heatproof bowl. Allow to cool before placing in the fridge for 24 hours. Allow to cool before placing in the fridge for 24 hours. Churn in an ice cream machine until it’s ready, then stir through the rum-soaked raisins and freeze. Churn in an ice cream machine until it’s ready, then stir through the rum-soaked raisins and freeze. To make the pastry, you’ll need a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, or a food processor. Add the flour, almonds, sugar and salt and mix well. Add in the cold cubed butter and rub in with your fingertips or mix/pulse until it resembles loose breadcrumbs. Add in the cream cheese and mix briefly until a dough forms – it won't take very long. Don't be tempted to overwork the dough at this stage. To make the pastry, you’ll need a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, or a food processor. Add the flour, almonds, sugar and salt and mix well. Add in the cold cubed butter and rub in with your fingertips or mix/pulse until it resembles loose breadcrumbs. Add in the cream cheese and mix briefly until a dough forms – it won't take very long. Don't be tempted to overwork the dough at this stage. Tip the dough out onto your work surface and gently use your hands to bring it together, then wrap tightly in some baking paper or cling film and press into a disc shape – this helps it to cool down evenly and more quickly. Chill in the fridge for at least 2 hours until firm, or overnight. Tip the dough out onto your work surface and gently use your hands to bring it together, then wrap tightly in some baking paper or cling film and press into a disc shape – this helps it to cool down evenly and more quickly. Chill in the fridge for at least 2 hours until firm, or overnight. Grease the sandwich tin liberally with softened butter and line the base with a circle of baking paper, then put this in the fridge while you roll out the dough. Grease the sandwich tin liberally with softened butter and line the base with a circle of baking paper, then put this in the fridge while you roll out the dough. Lightly flour the work surface, then gently knead the dough to make sure it's all evenly the same temperature. Roll out the dough to a rough circle about 4–5mm/¼in thick – this will be folded over the apples so it needs to be a rough circle, almost galette-like in its assembly. Lightly flour the work surface, then gently knead the dough to make sure it's all evenly the same temperature. Roll out the dough to a rough circle about 4–5mm/¼in thick – this will be folded over the apples so it needs to be a rough circle, almost galette-like in its assembly. Transfer and press the dough into the prepared tin, making sure the dough is draping nicely over the edges of the tin. Transfer and press the dough into the prepared tin, making sure the dough is draping nicely over the edges of the tin. Prepare the apples by coring, then thinly slicing them. It's best to do this quickly and to not submerge them in water even if they start to brown slightly. Toss them in a bowl with the sugar and rum. Prepare the apples by coring, then thinly slicing them. It's best to do this quickly and to not submerge them in water even if they start to brown slightly. Toss them in a bowl with the sugar and rum. Layer the apple slices into the pastry case – you don't need to be really precise or precious about it, but do bear in mind that the finished tart will slice really nicely if it's layered up consistently. Fold the edges of the pastry over the apples, then chill in the fridge. Layer the apple slices into the pastry case – you don't need to be really precise or precious about it, but do bear in mind that the finished tart will slice really nicely if it's layered up consistently. Fold the edges of the pastry over the apples, then chill in the fridge. Preheat the oven to 190C/170C Fan/Gas 5. Place a sturdy baking tray on a shelf in the middle of the oven to preheat. Preheat the oven to 190C/170C Fan/Gas 5. Place a sturdy baking tray on a shelf in the middle of the oven to preheat. Brush the pastry with the egg wash and sprinkle the demerara sugar on top. Place the tart on the preheated baking tray and bake for 40 minutes or until the pastry is deep golden. Brush the pastry with the egg wash and sprinkle the demerara sugar on top. Place the tart on the preheated baking tray and bake for 40 minutes or until the pastry is deep golden. Remove from the oven and allow the tart to cool slightly before removing it from the tin. If it cools too much, there's a risk that it will weld itself to the tin; if this happens, briefly warm it up again in the oven. Remove from the oven and allow the tart to cool slightly before removing it from the tin. If it cools too much, there's a risk that it will weld itself to the tin; if this happens, briefly warm it up again in the oven. To glaze the tart, gently warm up the jelly or jam with a splash of water in a small pan over a low heat or use a microwave. Brush this over the apples. Dust the tart with icing sugar, if you like. Serve warm with the rum and raisin ice cream. Alternatively, serve with crème fraîche, cream, custard, or on its own. To glaze the tart, gently warm up the jelly or jam with a splash of water in a small pan over a low heat or use a microwave. Brush this over the apples. Dust the tart with icing sugar, if you like. Serve warm with the rum and raisin ice cream. Alternatively, serve with crème fraîche, cream, custard, or on its own. | {
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"title": "Apple tart with rum and raisin ice cream recipe",
"content": "To make the rum and raisin ice cream, stir together the cream, milk, half of the sugar, honey and salt in a pan. Place over a medium heat until steaming. Whisk the egg yolks together in a bowl along with the second half of the sugar. Pour the steaming milk mixture over the whisked yolks and whisk well. Pour this back into the pan and continuously stir over a medium heat until the mixture is thick enough to coat the back of a spoon. Remove from the heat and pour through a sieve into a heatproof bowl. Allow to cool before placing in the fridge for 24 hours. Churn in an ice cream machine until it’s ready, then stir through the rum-soaked raisins and freeze. To make the pastry, you’ll need a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, or a food processor. Add the flour, almonds, sugar and salt and mix well. Add in the cold cubed butter and rub in with your fingertips or mix/pulse until it resembles loose breadcrumbs. Add in the cream cheese and mix briefly until a dough forms – it won't take very long. Don't be tempted to overwork the dough at this stage. Tip the dough out onto your work surface and gently use your hands to bring it together, then wrap tightly in some baking paper or cling film and press into a disc shape – this helps it to cool down evenly and more quickly. Chill in the fridge for at least 2 hours until firm, or overnight. Grease the sandwich tin liberally with softened butter and line the base with a circle of baking paper, then put this in the fridge while you roll out the dough. Lightly flour the work surface, then gently knead the dough to make sure it's all evenly the same temperature. Roll out the dough to a rough circle about 4–5mm/¼in thick – this will be folded over the apples so it needs to be a rough circle, almost galette-like in its assembly. Transfer and press the dough into the prepared tin, making sure the dough is draping nicely over the edges of the tin. Prepare the apples by coring, then thinly slicing them. It's best to do this quickly and to not submerge them in water even if they start to brown slightly. Toss them in a bowl with the sugar and rum. Layer the apple slices into the pastry case – you don't need to be really precise or precious about it, but do bear in mind that the finished tart will slice really nicely if it's layered up consistently. Fold the edges of the pastry over the apples, then chill in the fridge.Preheat the oven to 190C/170C Fan/Gas 5. Place a sturdy baking tray on a shelf in the middle of the oven to preheat. Brush the pastry with the egg wash and sprinkle the demerara sugar on top. Place the tart on the preheated baking tray and bake for 40 minutes or until the pastry is deep golden. Remove from the oven and allow the tart to cool slightly before removing it from the tin. If it cools too much, there's a risk that it will weld itself to the tin; if this happens, briefly warm it up again in the oven. To glaze the tart, gently warm up the jelly or jam with a splash of water in a small pan over a low heat or use a microwave. Brush this over the apples. Dust the tart with icing sugar, if you like. Serve warm with the rum and raisin ice cream. Alternatively, serve with crème fraîche, cream, custard, or on its own. To make the rum and raisin ice cream, stir together the cream, milk, half of the sugar, honey and salt in a pan. Place over a medium heat until steaming. To make the rum and raisin ice cream, stir together the cream, milk, half of the sugar, honey and salt in a pan. Place over a medium heat until steaming. Whisk the egg yolks together in a bowl along with the second half of the sugar. Pour the steaming milk mixture over the whisked yolks and whisk well. Whisk the egg yolks together in a bowl along with the second half of the sugar. Pour the steaming milk mixture over the whisked yolks and whisk well. Pour this back into the pan and continuously stir over a medium heat until the mixture is thick enough to coat the back of a spoon. Remove from the heat and pour through a sieve into a heatproof bowl. Pour this back into the pan and continuously stir over a medium heat until the mixture is thick enough to coat the back of a spoon. Remove from the heat and pour through a sieve into a heatproof bowl. Allow to cool before placing in the fridge for 24 hours. Allow to cool before placing in the fridge for 24 hours. Churn in an ice cream machine until it’s ready, then stir through the rum-soaked raisins and freeze. Churn in an ice cream machine until it’s ready, then stir through the rum-soaked raisins and freeze. To make the pastry, you’ll need a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, or a food processor. Add the flour, almonds, sugar and salt and mix well. Add in the cold cubed butter and rub in with your fingertips or mix/pulse until it resembles loose breadcrumbs. Add in the cream cheese and mix briefly until a dough forms – it won't take very long. Don't be tempted to overwork the dough at this stage. To make the pastry, you’ll need a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, or a food processor. Add the flour, almonds, sugar and salt and mix well. Add in the cold cubed butter and rub in with your fingertips or mix/pulse until it resembles loose breadcrumbs. Add in the cream cheese and mix briefly until a dough forms – it won't take very long. Don't be tempted to overwork the dough at this stage. Tip the dough out onto your work surface and gently use your hands to bring it together, then wrap tightly in some baking paper or cling film and press into a disc shape – this helps it to cool down evenly and more quickly. Chill in the fridge for at least 2 hours until firm, or overnight. Tip the dough out onto your work surface and gently use your hands to bring it together, then wrap tightly in some baking paper or cling film and press into a disc shape – this helps it to cool down evenly and more quickly. Chill in the fridge for at least 2 hours until firm, or overnight. Grease the sandwich tin liberally with softened butter and line the base with a circle of baking paper, then put this in the fridge while you roll out the dough. Grease the sandwich tin liberally with softened butter and line the base with a circle of baking paper, then put this in the fridge while you roll out the dough. Lightly flour the work surface, then gently knead the dough to make sure it's all evenly the same temperature. Roll out the dough to a rough circle about 4–5mm/¼in thick – this will be folded over the apples so it needs to be a rough circle, almost galette-like in its assembly. Lightly flour the work surface, then gently knead the dough to make sure it's all evenly the same temperature. Roll out the dough to a rough circle about 4–5mm/¼in thick – this will be folded over the apples so it needs to be a rough circle, almost galette-like in its assembly. Transfer and press the dough into the prepared tin, making sure the dough is draping nicely over the edges of the tin. Transfer and press the dough into the prepared tin, making sure the dough is draping nicely over the edges of the tin. Prepare the apples by coring, then thinly slicing them. It's best to do this quickly and to not submerge them in water even if they start to brown slightly. Toss them in a bowl with the sugar and rum. Prepare the apples by coring, then thinly slicing them. It's best to do this quickly and to not submerge them in water even if they start to brown slightly. Toss them in a bowl with the sugar and rum. Layer the apple slices into the pastry case – you don't need to be really precise or precious about it, but do bear in mind that the finished tart will slice really nicely if it's layered up consistently. Fold the edges of the pastry over the apples, then chill in the fridge. Layer the apple slices into the pastry case – you don't need to be really precise or precious about it, but do bear in mind that the finished tart will slice really nicely if it's layered up consistently. Fold the edges of the pastry over the apples, then chill in the fridge. Preheat the oven to 190C/170C Fan/Gas 5. Place a sturdy baking tray on a shelf in the middle of the oven to preheat. Preheat the oven to 190C/170C Fan/Gas 5. Place a sturdy baking tray on a shelf in the middle of the oven to preheat. Brush the pastry with the egg wash and sprinkle the demerara sugar on top. Place the tart on the preheated baking tray and bake for 40 minutes or until the pastry is deep golden. Brush the pastry with the egg wash and sprinkle the demerara sugar on top. Place the tart on the preheated baking tray and bake for 40 minutes or until the pastry is deep golden. Remove from the oven and allow the tart to cool slightly before removing it from the tin. If it cools too much, there's a risk that it will weld itself to the tin; if this happens, briefly warm it up again in the oven. Remove from the oven and allow the tart to cool slightly before removing it from the tin. If it cools too much, there's a risk that it will weld itself to the tin; if this happens, briefly warm it up again in the oven. To glaze the tart, gently warm up the jelly or jam with a splash of water in a small pan over a low heat or use a microwave. Brush this over the apples. Dust the tart with icing sugar, if you like. Serve warm with the rum and raisin ice cream. Alternatively, serve with crème fraîche, cream, custard, or on its own. To glaze the tart, gently warm up the jelly or jam with a splash of water in a small pan over a low heat or use a microwave. Brush this over the apples. Dust the tart with icing sugar, if you like. Serve warm with the rum and raisin ice cream. Alternatively, serve with crème fraîche, cream, custard, or on its own."
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} | 405ec48befc3df3547da04b45f25e60ae78021ff027dd9a14da7b359d66a764b | Saffron rice pudding with roast rhubarb recipe
Saffron rice pudding with roast rhubarb and pistachio praline An average of 5.0 out of 5 stars from 1 rating This decadent vanilla rice pudding is enriched with egg yolks and saffron. Served with tangy rhubarb and crunchy praline. 15g/½oz unsalted butter85g/3oz caster sugarpinch sea salt flakes1 tsp vanilla bean paste or 1 vanilla pod, split lengthways and seeds scraped110g/4oz pudding rice400ml/14fl oz double cream600ml/20fl oz full-fat milk, plus 2 tbsp for the saffronlarge pinch saffron strands2 free-range egg yolks 15g/½oz unsalted butter 85g/3oz caster sugar pinch sea salt flakes 1 tsp vanilla bean paste or 1 vanilla pod, split lengthways and seeds scraped 110g/4oz pudding rice 400ml/14fl oz double cream 600ml/20fl oz full-fat milk, plus 2 tbsp for the saffron large pinch saffron strands 2 free-range egg yolks 200g/7oz forced rhubarb, chopped into 2.5–5cm/1–2in pieces30g/1oz golden caster sugar 200g/7oz forced rhubarb, chopped into 2.5–5cm/1–2in pieces 30g/1oz golden caster sugar 30g/1oz caster sugar50g/1¾oz shelled pistachio nuts, roasted 30g/1oz caster sugar 50g/1¾oz shelled pistachio nuts, roasted Method To make the rice pudding, melt the butter in an ovenproof casserole or saucepan over a medium heat. When the butter starts to sizzle, stir in the sugar, salt and vanilla.When the sugar dissolves, pour in the rice and stir well. Pour in 300ml/10fl oz of the cream and 600ml/20fl oz of the milk. Stir over a medium-low heat for 30 minutes – you don’t need to stir religiously, just occasionally to prevent it sticking. Preheat the oven to 150C/130C Fan/Gas 2.When the rice floats to the top, pop the lid on and transfer to the oven. Stir every 20 minutes until the rice is cooked – typically this will take around 1 to 1 and a quarter hours. Remove from the oven. Gently pound the saffron with a pestle and mortar, stir in the remaining 2 tablespoons milk and set aside for 5 minutes. Stir together the egg yolks and saffron milk in a bowl, then stir this through the rice pudding. Pour in the remaining cream, stir well then set aside for 5 minutes. Meanwhile, to make the rhubarb, toss the rhubarb and sugar together in a large bowl and set aside for 20 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Roast the rhubarb mixture on a baking tray for 12–15 minutes or until it turns slightly tender. Leave to cool. To make the praline, line a baking tray with baking paper. Heat 1 tablespoon water and the sugar together in a small deep saucepan until bubbling. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Tip in the pistachios and stir continuously over a medium heat until the sugar turns from white to caramel. Tip onto the baking tray and leave to cool. Once cooled chop into small pieces.Serve the rice pudding with the roast rhubarb and pistachio praline pieces. To make the rice pudding, melt the butter in an ovenproof casserole or saucepan over a medium heat. When the butter starts to sizzle, stir in the sugar, salt and vanilla. To make the rice pudding, melt the butter in an ovenproof casserole or saucepan over a medium heat. When the butter starts to sizzle, stir in the sugar, salt and vanilla. When the sugar dissolves, pour in the rice and stir well. Pour in 300ml/10fl oz of the cream and 600ml/20fl oz of the milk. Stir over a medium-low heat for 30 minutes – you don’t need to stir religiously, just occasionally to prevent it sticking. When the sugar dissolves, pour in the rice and stir well. Pour in 300ml/10fl oz of the cream and 600ml/20fl oz of the milk. Stir over a medium-low heat for 30 minutes – you don’t need to stir religiously, just occasionally to prevent it sticking. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. When the rice floats to the top, pop the lid on and transfer to the oven. Stir every 20 minutes until the rice is cooked – typically this will take around 1 to 1 and a quarter hours. Remove from the oven. When the rice floats to the top, pop the lid on and transfer to the oven. Stir every 20 minutes until the rice is cooked – typically this will take around 1 to 1 and a quarter hours. Remove from the oven. Gently pound the saffron with a pestle and mortar, stir in the remaining 2 tablespoons milk and set aside for 5 minutes. Gently pound the saffron with a pestle and mortar, stir in the remaining 2 tablespoons milk and set aside for 5 minutes. Stir together the egg yolks and saffron milk in a bowl, then stir this through the rice pudding. Pour in the remaining cream, stir well then set aside for 5 minutes. Stir together the egg yolks and saffron milk in a bowl, then stir this through the rice pudding. Pour in the remaining cream, stir well then set aside for 5 minutes. Meanwhile, to make the rhubarb, toss the rhubarb and sugar together in a large bowl and set aside for 20 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Meanwhile, to make the rhubarb, toss the rhubarb and sugar together in a large bowl and set aside for 20 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Roast the rhubarb mixture on a baking tray for 12–15 minutes or until it turns slightly tender. Leave to cool. Roast the rhubarb mixture on a baking tray for 12–15 minutes or until it turns slightly tender. Leave to cool. To make the praline, line a baking tray with baking paper. Heat 1 tablespoon water and the sugar together in a small deep saucepan until bubbling. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Tip in the pistachios and stir continuously over a medium heat until the sugar turns from white to caramel. To make the praline, line a baking tray with baking paper. Heat 1 tablespoon water and the sugar together in a small deep saucepan until bubbling. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Tip in the pistachios and stir continuously over a medium heat until the sugar turns from white to caramel. Tip onto the baking tray and leave to cool. Once cooled chop into small pieces. Tip onto the baking tray and leave to cool. Once cooled chop into small pieces. Serve the rice pudding with the roast rhubarb and pistachio praline pieces. Serve the rice pudding with the roast rhubarb and pistachio praline pieces. | {
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"title": "Saffron rice pudding with roast rhubarb recipe",
"content": "Saffron rice pudding with roast rhubarb and pistachio praline An average of 5.0 out of 5 stars from 1 rating This decadent vanilla rice pudding is enriched with egg yolks and saffron. Served with tangy rhubarb and crunchy praline. 15g/½oz unsalted butter85g/3oz caster sugarpinch sea salt flakes1 tsp vanilla bean paste or 1 vanilla pod, split lengthways and seeds scraped110g/4oz pudding rice400ml/14fl oz double cream600ml/20fl oz full-fat milk, plus 2 tbsp for the saffronlarge pinch saffron strands2 free-range egg yolks 15g/½oz unsalted butter 85g/3oz caster sugar pinch sea salt flakes 1 tsp vanilla bean paste or 1 vanilla pod, split lengthways and seeds scraped 110g/4oz pudding rice 400ml/14fl oz double cream 600ml/20fl oz full-fat milk, plus 2 tbsp for the saffron large pinch saffron strands 2 free-range egg yolks 200g/7oz forced rhubarb, chopped into 2.5–5cm/1–2in pieces30g/1oz golden caster sugar 200g/7oz forced rhubarb, chopped into 2.5–5cm/1–2in pieces 30g/1oz golden caster sugar 30g/1oz caster sugar50g/1¾oz shelled pistachio nuts, roasted 30g/1oz caster sugar 50g/1¾oz shelled pistachio nuts, roasted Method To make the rice pudding, melt the butter in an ovenproof casserole or saucepan over a medium heat. When the butter starts to sizzle, stir in the sugar, salt and vanilla.When the sugar dissolves, pour in the rice and stir well. Pour in 300ml/10fl oz of the cream and 600ml/20fl oz of the milk. Stir over a medium-low heat for 30 minutes – you don’t need to stir religiously, just occasionally to prevent it sticking. Preheat the oven to 150C/130C Fan/Gas 2.When the rice floats to the top, pop the lid on and transfer to the oven. Stir every 20 minutes until the rice is cooked – typically this will take around 1 to 1 and a quarter hours. Remove from the oven. Gently pound the saffron with a pestle and mortar, stir in the remaining 2 tablespoons milk and set aside for 5 minutes. Stir together the egg yolks and saffron milk in a bowl, then stir this through the rice pudding. Pour in the remaining cream, stir well then set aside for 5 minutes. Meanwhile, to make the rhubarb, toss the rhubarb and sugar together in a large bowl and set aside for 20 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Roast the rhubarb mixture on a baking tray for 12–15 minutes or until it turns slightly tender. Leave to cool. To make the praline, line a baking tray with baking paper. Heat 1 tablespoon water and the sugar together in a small deep saucepan until bubbling. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Tip in the pistachios and stir continuously over a medium heat until the sugar turns from white to caramel. Tip onto the baking tray and leave to cool. Once cooled chop into small pieces.Serve the rice pudding with the roast rhubarb and pistachio praline pieces. To make the rice pudding, melt the butter in an ovenproof casserole or saucepan over a medium heat. When the butter starts to sizzle, stir in the sugar, salt and vanilla. To make the rice pudding, melt the butter in an ovenproof casserole or saucepan over a medium heat. When the butter starts to sizzle, stir in the sugar, salt and vanilla. When the sugar dissolves, pour in the rice and stir well. Pour in 300ml/10fl oz of the cream and 600ml/20fl oz of the milk. Stir over a medium-low heat for 30 minutes – you don’t need to stir religiously, just occasionally to prevent it sticking. When the sugar dissolves, pour in the rice and stir well. Pour in 300ml/10fl oz of the cream and 600ml/20fl oz of the milk. Stir over a medium-low heat for 30 minutes – you don’t need to stir religiously, just occasionally to prevent it sticking. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. When the rice floats to the top, pop the lid on and transfer to the oven. Stir every 20 minutes until the rice is cooked – typically this will take around 1 to 1 and a quarter hours. Remove from the oven. When the rice floats to the top, pop the lid on and transfer to the oven. Stir every 20 minutes until the rice is cooked – typically this will take around 1 to 1 and a quarter hours. Remove from the oven. Gently pound the saffron with a pestle and mortar, stir in the remaining 2 tablespoons milk and set aside for 5 minutes. Gently pound the saffron with a pestle and mortar, stir in the remaining 2 tablespoons milk and set aside for 5 minutes. Stir together the egg yolks and saffron milk in a bowl, then stir this through the rice pudding. Pour in the remaining cream, stir well then set aside for 5 minutes. Stir together the egg yolks and saffron milk in a bowl, then stir this through the rice pudding. Pour in the remaining cream, stir well then set aside for 5 minutes. Meanwhile, to make the rhubarb, toss the rhubarb and sugar together in a large bowl and set aside for 20 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Meanwhile, to make the rhubarb, toss the rhubarb and sugar together in a large bowl and set aside for 20 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Roast the rhubarb mixture on a baking tray for 12–15 minutes or until it turns slightly tender. Leave to cool. Roast the rhubarb mixture on a baking tray for 12–15 minutes or until it turns slightly tender. Leave to cool. To make the praline, line a baking tray with baking paper. Heat 1 tablespoon water and the sugar together in a small deep saucepan until bubbling. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Tip in the pistachios and stir continuously over a medium heat until the sugar turns from white to caramel. To make the praline, line a baking tray with baking paper. Heat 1 tablespoon water and the sugar together in a small deep saucepan until bubbling. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Tip in the pistachios and stir continuously over a medium heat until the sugar turns from white to caramel. Tip onto the baking tray and leave to cool. Once cooled chop into small pieces. Tip onto the baking tray and leave to cool. Once cooled chop into small pieces. Serve the rice pudding with the roast rhubarb and pistachio praline pieces. Serve the rice pudding with the roast rhubarb and pistachio praline pieces."
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} | db71582794af43b98a8e399485e2adee97ccff7741d6d6ae720229611ffd6e12 | Choux buns with craquelin and rhubarb jam recipe
To make the rhubarb jam, put the rhubarb in a large, deep baking tray. Add the sugar and mix well. Leave to macerate at room temperature for a few hours and place a couple of saucers in the fridge, these will be used to test that the jam is setting correctly later. Scrape the mixture into a large heavy-based saucepan. Stir over a low heat until the sugar has dissolved. Turn the heat up and rapidly boil without stirring for 15–20 minutes, or until it reaches the setting point of 104–105C, skimming off any froth. Place a spoonful onto one of the chilled saucers and put in the fridge for a few minutes. If it ripples slightly when touched it's ready, but if it's still running all over the place, then boil for a little longer and repeat with another chilled saucer.Turn off the heat, stir in the lemon juice and let the jam cool briefly before decanting into sterilised jars. The jam will keep in a sealed jar in a cool dry place for up to a year. Once opened, keep refrigerated and use within a month.To make the craquelin, mix all the ingredients into a paste and roll this between two sheets of parchment paper to the thickness of a £1 coin. Transfer to the fridge to firm up and then use a cutter to cut out discs of craquelin of 2.5cm–4cm/1–1½in. Set aside.To make the choux pastry, preheat the oven to 210C/200C Fan/Gas 6.In a pan, bring the butter, milk, sugar, salt and 100ml/3½fl oz of water to a rolling boil. Add the flour and stir continuously until the mixture comes away from the sides of the pan. Remove from the pan and place into the bowl of a stand mixer. Allow to cool slightly.Lightly beat the eggs in a separate bowl. Gradually add the eggs to the choux dough, mixing with a paddle attachment until a dropping consistency is achieved.Pipe the choux buns into litlle balls onto a tray lined with parchment paper, making each choux bun around 3–5cm/¼–2in diameter (depending on how large you want them). Top each choux with a disc of craquelin.Bake for 20 minutes, then lower the oven temperature to 190C/180C Fan/Gas 5 and bake for a further 10–15 minutes. Keep checking the choux and if it gets too brown, cover with some foil until cooked through. Remove from the oven. Once cool, cut the choux buns in half, fill them with clotted cream and rhubarb jam.To glaze the top, mix together the 1 tablespoon jam, icing sugar and red food colouring. Pour on top of the bun and allow to set before serving. To make the rhubarb jam, put the rhubarb in a large, deep baking tray. Add the sugar and mix well. Leave to macerate at room temperature for a few hours and place a couple of saucers in the fridge, these will be used to test that the jam is setting correctly later. To make the rhubarb jam, put the rhubarb in a large, deep baking tray. Add the sugar and mix well. Leave to macerate at room temperature for a few hours and place a couple of saucers in the fridge, these will be used to test that the jam is setting correctly later. Scrape the mixture into a large heavy-based saucepan. Stir over a low heat until the sugar has dissolved. Turn the heat up and rapidly boil without stirring for 15–20 minutes, or until it reaches the setting point of 104–105C, skimming off any froth. Place a spoonful onto one of the chilled saucers and put in the fridge for a few minutes. If it ripples slightly when touched it's ready, but if it's still running all over the place, then boil for a little longer and repeat with another chilled saucer. Scrape the mixture into a large heavy-based saucepan. Stir over a low heat until the sugar has dissolved. Turn the heat up and rapidly boil without stirring for 15–20 minutes, or until it reaches the setting point of 104–105C, skimming off any froth. Place a spoonful onto one of the chilled saucers and put in the fridge for a few minutes. If it ripples slightly when touched it's ready, but if it's still running all over the place, then boil for a little longer and repeat with another chilled saucer. Turn off the heat, stir in the lemon juice and let the jam cool briefly before decanting into sterilised jars. The jam will keep in a sealed jar in a cool dry place for up to a year. Once opened, keep refrigerated and use within a month. Turn off the heat, stir in the lemon juice and let the jam cool briefly before decanting into sterilised jars. The jam will keep in a sealed jar in a cool dry place for up to a year. Once opened, keep refrigerated and use within a month. To make the craquelin, mix all the ingredients into a paste and roll this between two sheets of parchment paper to the thickness of a £1 coin. Transfer to the fridge to firm up and then use a cutter to cut out discs of craquelin of 2.5cm–4cm/1–1½in. Set aside. To make the craquelin, mix all the ingredients into a paste and roll this between two sheets of parchment paper to the thickness of a £1 coin. Transfer to the fridge to firm up and then use a cutter to cut out discs of craquelin of 2.5cm–4cm/1–1½in. Set aside. To make the choux pastry, preheat the oven to 210C/200C Fan/Gas 6. To make the choux pastry, preheat the oven to 210C/200C Fan/Gas 6. In a pan, bring the butter, milk, sugar, salt and 100ml/3½fl oz of water to a rolling boil. Add the flour and stir continuously until the mixture comes away from the sides of the pan. Remove from the pan and place into the bowl of a stand mixer. Allow to cool slightly. In a pan, bring the butter, milk, sugar, salt and 100ml/3½fl oz of water to a rolling boil. Add the flour and stir continuously until the mixture comes away from the sides of the pan. Remove from the pan and place into the bowl of a stand mixer. Allow to cool slightly. Lightly beat the eggs in a separate bowl. Gradually add the eggs to the choux dough, mixing with a paddle attachment until a dropping consistency is achieved. Lightly beat the eggs in a separate bowl. Gradually add the eggs to the choux dough, mixing with a paddle attachment until a dropping consistency is achieved. Pipe the choux buns into litlle balls onto a tray lined with parchment paper, making each choux bun around 3–5cm/¼–2in diameter (depending on how large you want them). Top each choux with a disc of craquelin. Pipe the choux buns into litlle balls onto a tray lined with parchment paper, making each choux bun around 3–5cm/¼–2in diameter (depending on how large you want them). Top each choux with a disc of craquelin. Bake for 20 minutes, then lower the oven temperature to 190C/180C Fan/Gas 5 and bake for a further 10–15 minutes. Keep checking the choux and if it gets too brown, cover with some foil until cooked through. Bake for 20 minutes, then lower the oven temperature to 190C/180C Fan/Gas 5 and bake for a further 10–15 minutes. Keep checking the choux and if it gets too brown, cover with some foil until cooked through. Remove from the oven. Once cool, cut the choux buns in half, fill them with clotted cream and rhubarb jam. Remove from the oven. Once cool, cut the choux buns in half, fill them with clotted cream and rhubarb jam. To glaze the top, mix together the 1 tablespoon jam, icing sugar and red food colouring. Pour on top of the bun and allow to set before serving. To glaze the top, mix together the 1 tablespoon jam, icing sugar and red food colouring. Pour on top of the bun and allow to set before serving. | {
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"title": "Choux buns with craquelin and rhubarb jam recipe",
"content": "To make the rhubarb jam, put the rhubarb in a large, deep baking tray. Add the sugar and mix well. Leave to macerate at room temperature for a few hours and place a couple of saucers in the fridge, these will be used to test that the jam is setting correctly later. Scrape the mixture into a large heavy-based saucepan. Stir over a low heat until the sugar has dissolved. Turn the heat up and rapidly boil without stirring for 15–20 minutes, or until it reaches the setting point of 104–105C, skimming off any froth. Place a spoonful onto one of the chilled saucers and put in the fridge for a few minutes. If it ripples slightly when touched it's ready, but if it's still running all over the place, then boil for a little longer and repeat with another chilled saucer.Turn off the heat, stir in the lemon juice and let the jam cool briefly before decanting into sterilised jars. The jam will keep in a sealed jar in a cool dry place for up to a year. Once opened, keep refrigerated and use within a month.To make the craquelin, mix all the ingredients into a paste and roll this between two sheets of parchment paper to the thickness of a £1 coin. Transfer to the fridge to firm up and then use a cutter to cut out discs of craquelin of 2.5cm–4cm/1–1½in. Set aside.To make the choux pastry, preheat the oven to 210C/200C Fan/Gas 6.In a pan, bring the butter, milk, sugar, salt and 100ml/3½fl oz of water to a rolling boil. Add the flour and stir continuously until the mixture comes away from the sides of the pan. Remove from the pan and place into the bowl of a stand mixer. Allow to cool slightly.Lightly beat the eggs in a separate bowl. Gradually add the eggs to the choux dough, mixing with a paddle attachment until a dropping consistency is achieved.Pipe the choux buns into litlle balls onto a tray lined with parchment paper, making each choux bun around 3–5cm/¼–2in diameter (depending on how large you want them). Top each choux with a disc of craquelin.Bake for 20 minutes, then lower the oven temperature to 190C/180C Fan/Gas 5 and bake for a further 10–15 minutes. Keep checking the choux and if it gets too brown, cover with some foil until cooked through. Remove from the oven. Once cool, cut the choux buns in half, fill them with clotted cream and rhubarb jam.To glaze the top, mix together the 1 tablespoon jam, icing sugar and red food colouring. Pour on top of the bun and allow to set before serving. To make the rhubarb jam, put the rhubarb in a large, deep baking tray. Add the sugar and mix well. Leave to macerate at room temperature for a few hours and place a couple of saucers in the fridge, these will be used to test that the jam is setting correctly later. To make the rhubarb jam, put the rhubarb in a large, deep baking tray. Add the sugar and mix well. Leave to macerate at room temperature for a few hours and place a couple of saucers in the fridge, these will be used to test that the jam is setting correctly later. Scrape the mixture into a large heavy-based saucepan. Stir over a low heat until the sugar has dissolved. Turn the heat up and rapidly boil without stirring for 15–20 minutes, or until it reaches the setting point of 104–105C, skimming off any froth. Place a spoonful onto one of the chilled saucers and put in the fridge for a few minutes. If it ripples slightly when touched it's ready, but if it's still running all over the place, then boil for a little longer and repeat with another chilled saucer. Scrape the mixture into a large heavy-based saucepan. Stir over a low heat until the sugar has dissolved. Turn the heat up and rapidly boil without stirring for 15–20 minutes, or until it reaches the setting point of 104–105C, skimming off any froth. Place a spoonful onto one of the chilled saucers and put in the fridge for a few minutes. If it ripples slightly when touched it's ready, but if it's still running all over the place, then boil for a little longer and repeat with another chilled saucer. Turn off the heat, stir in the lemon juice and let the jam cool briefly before decanting into sterilised jars. The jam will keep in a sealed jar in a cool dry place for up to a year. Once opened, keep refrigerated and use within a month. Turn off the heat, stir in the lemon juice and let the jam cool briefly before decanting into sterilised jars. The jam will keep in a sealed jar in a cool dry place for up to a year. Once opened, keep refrigerated and use within a month. To make the craquelin, mix all the ingredients into a paste and roll this between two sheets of parchment paper to the thickness of a £1 coin. Transfer to the fridge to firm up and then use a cutter to cut out discs of craquelin of 2.5cm–4cm/1–1½in. Set aside. To make the craquelin, mix all the ingredients into a paste and roll this between two sheets of parchment paper to the thickness of a £1 coin. Transfer to the fridge to firm up and then use a cutter to cut out discs of craquelin of 2.5cm–4cm/1–1½in. Set aside. To make the choux pastry, preheat the oven to 210C/200C Fan/Gas 6. To make the choux pastry, preheat the oven to 210C/200C Fan/Gas 6. In a pan, bring the butter, milk, sugar, salt and 100ml/3½fl oz of water to a rolling boil. Add the flour and stir continuously until the mixture comes away from the sides of the pan. Remove from the pan and place into the bowl of a stand mixer. Allow to cool slightly. In a pan, bring the butter, milk, sugar, salt and 100ml/3½fl oz of water to a rolling boil. Add the flour and stir continuously until the mixture comes away from the sides of the pan. Remove from the pan and place into the bowl of a stand mixer. Allow to cool slightly. Lightly beat the eggs in a separate bowl. Gradually add the eggs to the choux dough, mixing with a paddle attachment until a dropping consistency is achieved. Lightly beat the eggs in a separate bowl. Gradually add the eggs to the choux dough, mixing with a paddle attachment until a dropping consistency is achieved. Pipe the choux buns into litlle balls onto a tray lined with parchment paper, making each choux bun around 3–5cm/¼–2in diameter (depending on how large you want them). Top each choux with a disc of craquelin. Pipe the choux buns into litlle balls onto a tray lined with parchment paper, making each choux bun around 3–5cm/¼–2in diameter (depending on how large you want them). Top each choux with a disc of craquelin. Bake for 20 minutes, then lower the oven temperature to 190C/180C Fan/Gas 5 and bake for a further 10–15 minutes. Keep checking the choux and if it gets too brown, cover with some foil until cooked through. Bake for 20 minutes, then lower the oven temperature to 190C/180C Fan/Gas 5 and bake for a further 10–15 minutes. Keep checking the choux and if it gets too brown, cover with some foil until cooked through. Remove from the oven. Once cool, cut the choux buns in half, fill them with clotted cream and rhubarb jam. Remove from the oven. Once cool, cut the choux buns in half, fill them with clotted cream and rhubarb jam. To glaze the top, mix together the 1 tablespoon jam, icing sugar and red food colouring. Pour on top of the bun and allow to set before serving. To glaze the top, mix together the 1 tablespoon jam, icing sugar and red food colouring. Pour on top of the bun and allow to set before serving."
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} | f17447afb1db05b1e649312090e2a1b1a971ff164f433a87219aff9a89d2a21d | Mango roulade recipe
An average of 2.0 out of 5 stars from 1 rating This classic roulade is filled with mango and a whipped vanilla panna cotta. 4 free-range eggs120g/4¼oz caster sugar80g/2¾oz plain flour1 tsp baking powder½ tsp fine salt90g/3¼oz mango purée2 tsp vegetable oil 4 free-range eggs 120g/4¼oz caster sugar 80g/2¾oz plain flour 1 tsp baking powder ½ tsp fine salt 90g/3¼oz mango purée 2 tsp vegetable oil 200ml/7fl oz double cream150ml/5½oz full-fat milk75g/2½oz caster sugar½ vanilla pod, seeds scraped3½ platinum gelatine leaves 200ml/7fl oz double cream 150ml/5½oz full-fat milk 75g/2½oz caster sugar ½ vanilla pod, seeds scraped 3½ platinum gelatine leaves 1 ripe mango, peeled and diced50ml/2fl oz mango pureeicing sugar, to serve 1 ripe mango, peeled and diced 50ml/2fl oz mango puree icing sugar, to serve Method To make the mango roulade, line a 25x13cm/10x5in baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Place the eggs and sugar in a large bowl and whisk at a medium speed to ribbon stage. Mix the flour, baking powder and salt together in a separate bowl. Fold the mango purée and oil into the egg mixture. Sift the flour mixture into the egg mixture and fold together, making sure there are no lumps of the flour mixture. Pour into the baking tray and smooth with a palette knife to the edges of the tray. Bake for 18 minutes, until golden and springy to the touch. Leave to cool, flip onto a fresh sheet of baking paper and peel the paper from the other side.Pour into the baking tray and smooth with a palette knife to the edges of the tray. Bake for 18 minutes, until golden and springy to the touch. Leave to cool, flip onto a fresh sheet of baking paper and peel the paper from the other side.To make the panna cotta, heat the cream, milk, sugar and vanilla seeds together in a saucepan until steaming. Soak the gelatine in ice cold water, squeeze out any excess water and add to the hot pan. Whisk to dissolve and remove from the heat.Pour into a heatproof container and leave to cool before chilling for 4 hours or until set. Once set, whip with an electric whisk until thick and fluffy.Spread the mango puree first and then spread with the whipped set filling. Top with the fresh chopped mango.Roll up the roulade using the baking paper as a guide. Wrap in clingfilm tightly and chill in the fridge for 1 hour before slicing.Dust with icing sugar before serving. To make the mango roulade, line a 25x13cm/10x5in baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. To make the mango roulade, line a 25x13cm/10x5in baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Place the eggs and sugar in a large bowl and whisk at a medium speed to ribbon stage. Mix the flour, baking powder and salt together in a separate bowl. Fold the mango purée and oil into the egg mixture. Sift the flour mixture into the egg mixture and fold together, making sure there are no lumps of the flour mixture. Place the eggs and sugar in a large bowl and whisk at a medium speed to ribbon stage. Mix the flour, baking powder and salt together in a separate bowl. Fold the mango purée and oil into the egg mixture. Sift the flour mixture into the egg mixture and fold together, making sure there are no lumps of the flour mixture. Pour into the baking tray and smooth with a palette knife to the edges of the tray. Bake for 18 minutes, until golden and springy to the touch. Leave to cool, flip onto a fresh sheet of baking paper and peel the paper from the other side. Pour into the baking tray and smooth with a palette knife to the edges of the tray. Bake for 18 minutes, until golden and springy to the touch. Leave to cool, flip onto a fresh sheet of baking paper and peel the paper from the other side. Pour into the baking tray and smooth with a palette knife to the edges of the tray. Bake for 18 minutes, until golden and springy to the touch. Leave to cool, flip onto a fresh sheet of baking paper and peel the paper from the other side. Pour into the baking tray and smooth with a palette knife to the edges of the tray. Bake for 18 minutes, until golden and springy to the touch. Leave to cool, flip onto a fresh sheet of baking paper and peel the paper from the other side. To make the panna cotta, heat the cream, milk, sugar and vanilla seeds together in a saucepan until steaming. To make the panna cotta, heat the cream, milk, sugar and vanilla seeds together in a saucepan until steaming. Soak the gelatine in ice cold water, squeeze out any excess water and add to the hot pan. Whisk to dissolve and remove from the heat. Soak the gelatine in ice cold water, squeeze out any excess water and add to the hot pan. Whisk to dissolve and remove from the heat. Pour into a heatproof container and leave to cool before chilling for 4 hours or until set. Once set, whip with an electric whisk until thick and fluffy. Pour into a heatproof container and leave to cool before chilling for 4 hours or until set. Once set, whip with an electric whisk until thick and fluffy. Spread the mango puree first and then spread with the whipped set filling. Top with the fresh chopped mango. Spread the mango puree first and then spread with the whipped set filling. Top with the fresh chopped mango. Roll up the roulade using the baking paper as a guide. Wrap in clingfilm tightly and chill in the fridge for 1 hour before slicing. Roll up the roulade using the baking paper as a guide. Wrap in clingfilm tightly and chill in the fridge for 1 hour before slicing. Dust with icing sugar before serving. Dust with icing sugar before serving. | {
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"title": "Mango roulade recipe",
"content": "An average of 2.0 out of 5 stars from 1 rating This classic roulade is filled with mango and a whipped vanilla panna cotta. 4 free-range eggs120g/4¼oz caster sugar80g/2¾oz plain flour1 tsp baking powder½ tsp fine salt90g/3¼oz mango purée2 tsp vegetable oil 4 free-range eggs 120g/4¼oz caster sugar 80g/2¾oz plain flour 1 tsp baking powder ½ tsp fine salt 90g/3¼oz mango purée 2 tsp vegetable oil 200ml/7fl oz double cream150ml/5½oz full-fat milk75g/2½oz caster sugar½ vanilla pod, seeds scraped3½ platinum gelatine leaves 200ml/7fl oz double cream 150ml/5½oz full-fat milk 75g/2½oz caster sugar ½ vanilla pod, seeds scraped 3½ platinum gelatine leaves 1 ripe mango, peeled and diced50ml/2fl oz mango pureeicing sugar, to serve 1 ripe mango, peeled and diced 50ml/2fl oz mango puree icing sugar, to serve Method To make the mango roulade, line a 25x13cm/10x5in baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Place the eggs and sugar in a large bowl and whisk at a medium speed to ribbon stage. Mix the flour, baking powder and salt together in a separate bowl. Fold the mango purée and oil into the egg mixture. Sift the flour mixture into the egg mixture and fold together, making sure there are no lumps of the flour mixture. Pour into the baking tray and smooth with a palette knife to the edges of the tray. Bake for 18 minutes, until golden and springy to the touch. Leave to cool, flip onto a fresh sheet of baking paper and peel the paper from the other side.Pour into the baking tray and smooth with a palette knife to the edges of the tray. Bake for 18 minutes, until golden and springy to the touch. Leave to cool, flip onto a fresh sheet of baking paper and peel the paper from the other side.To make the panna cotta, heat the cream, milk, sugar and vanilla seeds together in a saucepan until steaming. Soak the gelatine in ice cold water, squeeze out any excess water and add to the hot pan. Whisk to dissolve and remove from the heat.Pour into a heatproof container and leave to cool before chilling for 4 hours or until set. Once set, whip with an electric whisk until thick and fluffy.Spread the mango puree first and then spread with the whipped set filling. Top with the fresh chopped mango.Roll up the roulade using the baking paper as a guide. Wrap in clingfilm tightly and chill in the fridge for 1 hour before slicing.Dust with icing sugar before serving. To make the mango roulade, line a 25x13cm/10x5in baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. To make the mango roulade, line a 25x13cm/10x5in baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Place the eggs and sugar in a large bowl and whisk at a medium speed to ribbon stage. Mix the flour, baking powder and salt together in a separate bowl. Fold the mango purée and oil into the egg mixture. Sift the flour mixture into the egg mixture and fold together, making sure there are no lumps of the flour mixture. Place the eggs and sugar in a large bowl and whisk at a medium speed to ribbon stage. Mix the flour, baking powder and salt together in a separate bowl. Fold the mango purée and oil into the egg mixture. Sift the flour mixture into the egg mixture and fold together, making sure there are no lumps of the flour mixture. Pour into the baking tray and smooth with a palette knife to the edges of the tray. Bake for 18 minutes, until golden and springy to the touch. Leave to cool, flip onto a fresh sheet of baking paper and peel the paper from the other side. Pour into the baking tray and smooth with a palette knife to the edges of the tray. Bake for 18 minutes, until golden and springy to the touch. Leave to cool, flip onto a fresh sheet of baking paper and peel the paper from the other side. Pour into the baking tray and smooth with a palette knife to the edges of the tray. Bake for 18 minutes, until golden and springy to the touch. Leave to cool, flip onto a fresh sheet of baking paper and peel the paper from the other side. Pour into the baking tray and smooth with a palette knife to the edges of the tray. Bake for 18 minutes, until golden and springy to the touch. Leave to cool, flip onto a fresh sheet of baking paper and peel the paper from the other side. To make the panna cotta, heat the cream, milk, sugar and vanilla seeds together in a saucepan until steaming. To make the panna cotta, heat the cream, milk, sugar and vanilla seeds together in a saucepan until steaming. Soak the gelatine in ice cold water, squeeze out any excess water and add to the hot pan. Whisk to dissolve and remove from the heat. Soak the gelatine in ice cold water, squeeze out any excess water and add to the hot pan. Whisk to dissolve and remove from the heat. Pour into a heatproof container and leave to cool before chilling for 4 hours or until set. Once set, whip with an electric whisk until thick and fluffy. Pour into a heatproof container and leave to cool before chilling for 4 hours or until set. Once set, whip with an electric whisk until thick and fluffy. Spread the mango puree first and then spread with the whipped set filling. Top with the fresh chopped mango. Spread the mango puree first and then spread with the whipped set filling. Top with the fresh chopped mango. Roll up the roulade using the baking paper as a guide. Wrap in clingfilm tightly and chill in the fridge for 1 hour before slicing. Roll up the roulade using the baking paper as a guide. Wrap in clingfilm tightly and chill in the fridge for 1 hour before slicing. Dust with icing sugar before serving. Dust with icing sugar before serving."
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} | 1d9cb711b6ed70267d168bca618895ec8628b4924f4b698af5d65c9f76f39c5e | Fruit scones recipe
An average of 2.5 out of 5 stars from 4 ratings Ravneet Gill opts for cream first to top these apple and raisin scones, but you are perfectly welcome to start with the jam if you're so inclined. Either way, they'll be delicious! 500g/1lb 2oz plain flour, plus extra for dusting150g/5½oz unsalted butter 60g/2¼oz caster sugar ½ tsp salt 25g/1oz baking powder250ml/9fl oz full-fat milk½ apple, peeled and grated30g/1oz raisins, soaked in warm water1 free-range eggs yolk, beaten 500g/1lb 2oz plain flour, plus extra for dusting 150g/5½oz unsalted butter 60g/2¼oz caster sugar ½ tsp salt 25g/1oz baking powder 250ml/9fl oz full-fat milk ½ apple, peeled and grated 30g/1oz raisins, soaked in warm water 1 free-range eggs yolk, beaten clotted creamstrawberry jam clotted cream strawberry jam Method To make the fruit scones, put the flour, butter, sugar, salt and baking powder in a bowl and rub in the butter using your hands (or this can be done in a food processor).Add the milk, apple and raisins and bring together to form a dough, being careful not to over-mix. Wrap the dough in cling film and leave to rest for an hour. Preheat the oven to 190C/170C Fan/Gas 5.Lightly flour a clean work surface and, using an 8cm/3¼in cutter, stamp out the scones. Place them on a lined baking tray and brush with the egg wash. Bake in the oven for 13 minutes (or alternatively bake at the lower temperature of 180C/160C Fan/Gas 4 for 15 minutes) or until golden-brown and cooked through.Serve with clotted cream and jam – cream first! To make the fruit scones, put the flour, butter, sugar, salt and baking powder in a bowl and rub in the butter using your hands (or this can be done in a food processor). To make the fruit scones, put the flour, butter, sugar, salt and baking powder in a bowl and rub in the butter using your hands (or this can be done in a food processor). Add the milk, apple and raisins and bring together to form a dough, being careful not to over-mix. Wrap the dough in cling film and leave to rest for an hour. Add the milk, apple and raisins and bring together to form a dough, being careful not to over-mix. Wrap the dough in cling film and leave to rest for an hour. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Lightly flour a clean work surface and, using an 8cm/3¼in cutter, stamp out the scones. Place them on a lined baking tray and brush with the egg wash. Lightly flour a clean work surface and, using an 8cm/3¼in cutter, stamp out the scones. Place them on a lined baking tray and brush with the egg wash. Bake in the oven for 13 minutes (or alternatively bake at the lower temperature of 180C/160C Fan/Gas 4 for 15 minutes) or until golden-brown and cooked through. Bake in the oven for 13 minutes (or alternatively bake at the lower temperature of 180C/160C Fan/Gas 4 for 15 minutes) or until golden-brown and cooked through. Serve with clotted cream and jam – cream first! Serve with clotted cream and jam – cream first! | {
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"title": "Fruit scones recipe",
"content": "An average of 2.5 out of 5 stars from 4 ratings Ravneet Gill opts for cream first to top these apple and raisin scones, but you are perfectly welcome to start with the jam if you're so inclined. Either way, they'll be delicious! 500g/1lb 2oz plain flour, plus extra for dusting150g/5½oz unsalted butter 60g/2¼oz caster sugar ½ tsp salt 25g/1oz baking powder250ml/9fl oz full-fat milk½ apple, peeled and grated30g/1oz raisins, soaked in warm water1 free-range eggs yolk, beaten 500g/1lb 2oz plain flour, plus extra for dusting 150g/5½oz unsalted butter 60g/2¼oz caster sugar ½ tsp salt 25g/1oz baking powder 250ml/9fl oz full-fat milk ½ apple, peeled and grated 30g/1oz raisins, soaked in warm water 1 free-range eggs yolk, beaten clotted creamstrawberry jam clotted cream strawberry jam Method To make the fruit scones, put the flour, butter, sugar, salt and baking powder in a bowl and rub in the butter using your hands (or this can be done in a food processor).Add the milk, apple and raisins and bring together to form a dough, being careful not to over-mix. Wrap the dough in cling film and leave to rest for an hour. Preheat the oven to 190C/170C Fan/Gas 5.Lightly flour a clean work surface and, using an 8cm/3¼in cutter, stamp out the scones. Place them on a lined baking tray and brush with the egg wash. Bake in the oven for 13 minutes (or alternatively bake at the lower temperature of 180C/160C Fan/Gas 4 for 15 minutes) or until golden-brown and cooked through.Serve with clotted cream and jam – cream first! To make the fruit scones, put the flour, butter, sugar, salt and baking powder in a bowl and rub in the butter using your hands (or this can be done in a food processor). To make the fruit scones, put the flour, butter, sugar, salt and baking powder in a bowl and rub in the butter using your hands (or this can be done in a food processor). Add the milk, apple and raisins and bring together to form a dough, being careful not to over-mix. Wrap the dough in cling film and leave to rest for an hour. Add the milk, apple and raisins and bring together to form a dough, being careful not to over-mix. Wrap the dough in cling film and leave to rest for an hour. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Lightly flour a clean work surface and, using an 8cm/3¼in cutter, stamp out the scones. Place them on a lined baking tray and brush with the egg wash. Lightly flour a clean work surface and, using an 8cm/3¼in cutter, stamp out the scones. Place them on a lined baking tray and brush with the egg wash. Bake in the oven for 13 minutes (or alternatively bake at the lower temperature of 180C/160C Fan/Gas 4 for 15 minutes) or until golden-brown and cooked through. Bake in the oven for 13 minutes (or alternatively bake at the lower temperature of 180C/160C Fan/Gas 4 for 15 minutes) or until golden-brown and cooked through. Serve with clotted cream and jam – cream first! Serve with clotted cream and jam – cream first!"
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} | 68f716625c728966f772eafcdee23d0366ba75d42612ff5f782294cfbb4b773a | Sea bream with potatoes, fennel and olives recipe
An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sea_bream_with_potatoes_22766_16x9.jpg A lighter dish of roasted sea bream, with potatoes and fennel. Caper and olives add a salty twist. 12 Charlotte or roseval potatoes, peeled1 large fennel bulb, cut in half and then cut into 1cm/½in half-moon slices2 tbsp extra virgin olive oil, plus extra for rubbing 1 whole sea bream, scaled, filleted and lightly scored on the skin side 2 heaped tbsp pitted black olives, preferably taggiasca 200g/7oz datterini or cherry tomatoes, cut in halfsalt and freshly ground black pepper 12 Charlotte or roseval potatoes, peeled 1 large fennel bulb, cut in half and then cut into 1cm/½in half-moon slices 2 tbsp extra virgin olive oil, plus extra for rubbing 1 whole sea bream, scaled, filleted and lightly scored on the skin side 2 heaped tbsp pitted black olives, preferably taggiasca 200g/7oz datterini or cherry tomatoes, cut in half salt and freshly ground black pepper 50ml/2fl oz white wine 100ml/3½fl oz fish stock 50g/1¾oz unsalted butter1 tbsp capers in vinegar, drained2 tbsp chopped fresh flatleaf parsleysalt and freshly ground black pepper 50ml/2fl oz white wine 100ml/3½fl oz fish stock 50g/1¾oz unsalted butter 1 tbsp capers in vinegar, drained 2 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper Method To make the fish, cook the potatoes in a saucepan of boiling salted water for about 10 minutes or until just tender. Drain, leave to cool and then cut into 5mm/¼in slices.Cook the fennel in another saucepan of boiling salted water for about 5 minutes or until tender. Drain. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large non-stick, ovenproof frying pan over a medium heat and rub some oil on the flesh side of the fish. Cook the fish, skin-side down, for 2 minutes. At the same time, add the potatoes to the pan and cook the potatoes on either side until they start to colour. Add the fennel and fry for 1 minute. Season the fish with salt and pepper, then transfer the fish so it is skin-side up on the top of the potatoes and fennel. Scatter the olives and tomatoes over the fish. Place the pan in the oven and cook for 5 minutes.To make the sauce, reduce the wine and stock in a small saucepan. When reduced to a third, add the butter, capers and parsley. Cook for 2–3 minutes. Season with salt and pepper and set aside. To serve, place the potatoes and fennel on a serving plate and add the sea bream, tomatoes and olives on top. Fish by spooning over the sauce. To make the fish, cook the potatoes in a saucepan of boiling salted water for about 10 minutes or until just tender. Drain, leave to cool and then cut into 5mm/¼in slices. To make the fish, cook the potatoes in a saucepan of boiling salted water for about 10 minutes or until just tender. Drain, leave to cool and then cut into 5mm/¼in slices. Cook the fennel in another saucepan of boiling salted water for about 5 minutes or until tender. Drain. Cook the fennel in another saucepan of boiling salted water for about 5 minutes or until tender. Drain. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large non-stick, ovenproof frying pan over a medium heat and rub some oil on the flesh side of the fish. Cook the fish, skin-side down, for 2 minutes. At the same time, add the potatoes to the pan and cook the potatoes on either side until they start to colour. Add the fennel and fry for 1 minute. Heat the oil in a large non-stick, ovenproof frying pan over a medium heat and rub some oil on the flesh side of the fish. Cook the fish, skin-side down, for 2 minutes. At the same time, add the potatoes to the pan and cook the potatoes on either side until they start to colour. Add the fennel and fry for 1 minute. Season the fish with salt and pepper, then transfer the fish so it is skin-side up on the top of the potatoes and fennel. Scatter the olives and tomatoes over the fish. Season the fish with salt and pepper, then transfer the fish so it is skin-side up on the top of the potatoes and fennel. Scatter the olives and tomatoes over the fish. Place the pan in the oven and cook for 5 minutes. Place the pan in the oven and cook for 5 minutes. To make the sauce, reduce the wine and stock in a small saucepan. When reduced to a third, add the butter, capers and parsley. Cook for 2–3 minutes. Season with salt and pepper and set aside. To make the sauce, reduce the wine and stock in a small saucepan. When reduced to a third, add the butter, capers and parsley. Cook for 2–3 minutes. Season with salt and pepper and set aside. To serve, place the potatoes and fennel on a serving plate and add the sea bream, tomatoes and olives on top. Fish by spooning over the sauce. To serve, place the potatoes and fennel on a serving plate and add the sea bream, tomatoes and olives on top. Fish by spooning over the sauce. | {
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"title": "Sea bream with potatoes, fennel and olives recipe",
"content": "An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sea_bream_with_potatoes_22766_16x9.jpg A lighter dish of roasted sea bream, with potatoes and fennel. Caper and olives add a salty twist. 12 Charlotte or roseval potatoes, peeled1 large fennel bulb, cut in half and then cut into 1cm/½in half-moon slices2 tbsp extra virgin olive oil, plus extra for rubbing 1 whole sea bream, scaled, filleted and lightly scored on the skin side 2 heaped tbsp pitted black olives, preferably taggiasca 200g/7oz datterini or cherry tomatoes, cut in halfsalt and freshly ground black pepper 12 Charlotte or roseval potatoes, peeled 1 large fennel bulb, cut in half and then cut into 1cm/½in half-moon slices 2 tbsp extra virgin olive oil, plus extra for rubbing 1 whole sea bream, scaled, filleted and lightly scored on the skin side 2 heaped tbsp pitted black olives, preferably taggiasca 200g/7oz datterini or cherry tomatoes, cut in half salt and freshly ground black pepper 50ml/2fl oz white wine 100ml/3½fl oz fish stock 50g/1¾oz unsalted butter1 tbsp capers in vinegar, drained2 tbsp chopped fresh flatleaf parsleysalt and freshly ground black pepper 50ml/2fl oz white wine 100ml/3½fl oz fish stock 50g/1¾oz unsalted butter 1 tbsp capers in vinegar, drained 2 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper Method To make the fish, cook the potatoes in a saucepan of boiling salted water for about 10 minutes or until just tender. Drain, leave to cool and then cut into 5mm/¼in slices.Cook the fennel in another saucepan of boiling salted water for about 5 minutes or until tender. Drain. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large non-stick, ovenproof frying pan over a medium heat and rub some oil on the flesh side of the fish. Cook the fish, skin-side down, for 2 minutes. At the same time, add the potatoes to the pan and cook the potatoes on either side until they start to colour. Add the fennel and fry for 1 minute. Season the fish with salt and pepper, then transfer the fish so it is skin-side up on the top of the potatoes and fennel. Scatter the olives and tomatoes over the fish. Place the pan in the oven and cook for 5 minutes.To make the sauce, reduce the wine and stock in a small saucepan. When reduced to a third, add the butter, capers and parsley. Cook for 2–3 minutes. Season with salt and pepper and set aside. To serve, place the potatoes and fennel on a serving plate and add the sea bream, tomatoes and olives on top. Fish by spooning over the sauce. To make the fish, cook the potatoes in a saucepan of boiling salted water for about 10 minutes or until just tender. Drain, leave to cool and then cut into 5mm/¼in slices. To make the fish, cook the potatoes in a saucepan of boiling salted water for about 10 minutes or until just tender. Drain, leave to cool and then cut into 5mm/¼in slices. Cook the fennel in another saucepan of boiling salted water for about 5 minutes or until tender. Drain. Cook the fennel in another saucepan of boiling salted water for about 5 minutes or until tender. Drain. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large non-stick, ovenproof frying pan over a medium heat and rub some oil on the flesh side of the fish. Cook the fish, skin-side down, for 2 minutes. At the same time, add the potatoes to the pan and cook the potatoes on either side until they start to colour. Add the fennel and fry for 1 minute. Heat the oil in a large non-stick, ovenproof frying pan over a medium heat and rub some oil on the flesh side of the fish. Cook the fish, skin-side down, for 2 minutes. At the same time, add the potatoes to the pan and cook the potatoes on either side until they start to colour. Add the fennel and fry for 1 minute. Season the fish with salt and pepper, then transfer the fish so it is skin-side up on the top of the potatoes and fennel. Scatter the olives and tomatoes over the fish. Season the fish with salt and pepper, then transfer the fish so it is skin-side up on the top of the potatoes and fennel. Scatter the olives and tomatoes over the fish. Place the pan in the oven and cook for 5 minutes. Place the pan in the oven and cook for 5 minutes. To make the sauce, reduce the wine and stock in a small saucepan. When reduced to a third, add the butter, capers and parsley. Cook for 2–3 minutes. Season with salt and pepper and set aside. To make the sauce, reduce the wine and stock in a small saucepan. When reduced to a third, add the butter, capers and parsley. Cook for 2–3 minutes. Season with salt and pepper and set aside. To serve, place the potatoes and fennel on a serving plate and add the sea bream, tomatoes and olives on top. Fish by spooning over the sauce. To serve, place the potatoes and fennel on a serving plate and add the sea bream, tomatoes and olives on top. Fish by spooning over the sauce."
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} | 557317ce4beea54fa079793257e88600adcc96a25bde64ebc6eece9f44f1edfa | Porcini mushroom and spinach risotto recipe
An average of 4.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/porcini_spinach_risotto_18735_16x9.jpg Theo Randall’s comforting risotto with garlicky greens uses dried porcini mushrooms and homemade vegetable stock to add a real depth of flavour. The creamy mascarpone makes it extra indulgent. 2 carrots, peeled and roughly chopped 1 leek, washed and roughly chopped2 celery sticks, washed and roughly chopped1 tsp sea salt 2 carrots, peeled and roughly chopped 1 leek, washed and roughly chopped 2 celery sticks, washed and roughly chopped 1 tsp sea salt 200g/7oz spinach 75g/2¾oz unsalted butter ½ garlic clove, crushed to a paste2 tbsp olive oil1 small onion, finely chopped1 celery stick, finely chopped250g/9oz carnaroli risotto rice 20g/¾oz dried porcini mushrooms, soaked in boiling water, drained and finely chopped100g/3½oz Parmesan, grated (or similar vegetarian hard cheese), plus extra to serve75g/2¾oz mascarpone 1 tsp chopped flatleaf parsley sea salt and freshly ground black pepper 200g/7oz spinach 75g/2¾oz unsalted butter ½ garlic clove, crushed to a paste 2 tbsp olive oil 1 small onion, finely chopped 1 celery stick, finely chopped 250g/9oz carnaroli risotto rice 20g/¾oz dried porcini mushrooms, soaked in boiling water, drained and finely chopped 100g/3½oz Parmesan, grated (or similar vegetarian hard cheese), plus extra to serve 75g/2¾oz mascarpone 1 tsp chopped flatleaf parsley sea salt and freshly ground black pepper Method To make the vegetable stock, place all the ingredients along with 3 litres of cold water into a large saucepan and slowly bring to the boil. Turn down the heat to low and simmer very gently for 20–30 minutes, then strain through a sieve into another pan. Keep warm. Meanwhile, to make the risotto, bring a pan of salted water to the boil. Add the spinach, stir so it is submerged under the water and count to ten, then transfer the spinach to a colander and squeeze with a pair of tongs until there is no more excess water. Chop the spinach finely.Melt 25g/1oz of the butter in a small saucepan over a medium heat, then add the crushed garlic and cook for 30 seconds. Add the cooked spinach, mix well then remove from the heat and leave to one side. Heat a straight-sided saucepan and add the olive oil, onion and celery. Cook for 2 minutes then add the carnaroli rice, cook for a further 3 minutes stirring continuously, then start adding the vegetable stock, a couple of ladles at a time. Stir the risotto as you continue to slowly add the rest of the stock, making sure the rice is always covered by 2cm/¾in of liquid. Cook for 10 minutes then add the chopped soaked porcini mushrooms. Cook for a further 8 minutes.Add the grated Parmesan, 50g/1¾oz butter, mascarpone and parsley. Stir vigorously until the risotto is emulsified, then check the seasoning and the texture of the rice – it should have a nice bite. Season with some salt and freshly ground black pepper, if needed. Place a lid on the risotto and leave to rest for 2 minutes. Serve the risotto in hot bowls with a spoonful of the chopped garlicky spinach in the middle. Finish with a little more Parmesan. To make the vegetable stock, place all the ingredients along with 3 litres of cold water into a large saucepan and slowly bring to the boil. Turn down the heat to low and simmer very gently for 20–30 minutes, then strain through a sieve into another pan. Keep warm. To make the vegetable stock, place all the ingredients along with 3 litres of cold water into a large saucepan and slowly bring to the boil. Turn down the heat to low and simmer very gently for 20–30 minutes, then strain through a sieve into another pan. Keep warm. Meanwhile, to make the risotto, bring a pan of salted water to the boil. Add the spinach, stir so it is submerged under the water and count to ten, then transfer the spinach to a colander and squeeze with a pair of tongs until there is no more excess water. Chop the spinach finely. Meanwhile, to make the risotto, bring a pan of salted water to the boil. Add the spinach, stir so it is submerged under the water and count to ten, then transfer the spinach to a colander and squeeze with a pair of tongs until there is no more excess water. Chop the spinach finely. Melt 25g/1oz of the butter in a small saucepan over a medium heat, then add the crushed garlic and cook for 30 seconds. Add the cooked spinach, mix well then remove from the heat and leave to one side. Melt 25g/1oz of the butter in a small saucepan over a medium heat, then add the crushed garlic and cook for 30 seconds. Add the cooked spinach, mix well then remove from the heat and leave to one side. Heat a straight-sided saucepan and add the olive oil, onion and celery. Cook for 2 minutes then add the carnaroli rice, cook for a further 3 minutes stirring continuously, then start adding the vegetable stock, a couple of ladles at a time. Heat a straight-sided saucepan and add the olive oil, onion and celery. Cook for 2 minutes then add the carnaroli rice, cook for a further 3 minutes stirring continuously, then start adding the vegetable stock, a couple of ladles at a time. Stir the risotto as you continue to slowly add the rest of the stock, making sure the rice is always covered by 2cm/¾in of liquid. Cook for 10 minutes then add the chopped soaked porcini mushrooms. Cook for a further 8 minutes. Stir the risotto as you continue to slowly add the rest of the stock, making sure the rice is always covered by 2cm/¾in of liquid. Cook for 10 minutes then add the chopped soaked porcini mushrooms. Cook for a further 8 minutes. Add the grated Parmesan, 50g/1¾oz butter, mascarpone and parsley. Stir vigorously until the risotto is emulsified, then check the seasoning and the texture of the rice – it should have a nice bite. Season with some salt and freshly ground black pepper, if needed. Place a lid on the risotto and leave to rest for 2 minutes. Add the grated Parmesan, 50g/1¾oz butter, mascarpone and parsley. Stir vigorously until the risotto is emulsified, then check the seasoning and the texture of the rice – it should have a nice bite. Season with some salt and freshly ground black pepper, if needed. Place a lid on the risotto and leave to rest for 2 minutes. Serve the risotto in hot bowls with a spoonful of the chopped garlicky spinach in the middle. Finish with a little more Parmesan. Serve the risotto in hot bowls with a spoonful of the chopped garlicky spinach in the middle. Finish with a little more Parmesan. | {
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"title": "Porcini mushroom and spinach risotto recipe",
"content": "An average of 4.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/porcini_spinach_risotto_18735_16x9.jpg Theo Randall’s comforting risotto with garlicky greens uses dried porcini mushrooms and homemade vegetable stock to add a real depth of flavour. The creamy mascarpone makes it extra indulgent. 2 carrots, peeled and roughly chopped 1 leek, washed and roughly chopped2 celery sticks, washed and roughly chopped1 tsp sea salt 2 carrots, peeled and roughly chopped 1 leek, washed and roughly chopped 2 celery sticks, washed and roughly chopped 1 tsp sea salt 200g/7oz spinach 75g/2¾oz unsalted butter ½ garlic clove, crushed to a paste2 tbsp olive oil1 small onion, finely chopped1 celery stick, finely chopped250g/9oz carnaroli risotto rice 20g/¾oz dried porcini mushrooms, soaked in boiling water, drained and finely chopped100g/3½oz Parmesan, grated (or similar vegetarian hard cheese), plus extra to serve75g/2¾oz mascarpone 1 tsp chopped flatleaf parsley sea salt and freshly ground black pepper 200g/7oz spinach 75g/2¾oz unsalted butter ½ garlic clove, crushed to a paste 2 tbsp olive oil 1 small onion, finely chopped 1 celery stick, finely chopped 250g/9oz carnaroli risotto rice 20g/¾oz dried porcini mushrooms, soaked in boiling water, drained and finely chopped 100g/3½oz Parmesan, grated (or similar vegetarian hard cheese), plus extra to serve 75g/2¾oz mascarpone 1 tsp chopped flatleaf parsley sea salt and freshly ground black pepper Method To make the vegetable stock, place all the ingredients along with 3 litres of cold water into a large saucepan and slowly bring to the boil. Turn down the heat to low and simmer very gently for 20–30 minutes, then strain through a sieve into another pan. Keep warm. Meanwhile, to make the risotto, bring a pan of salted water to the boil. Add the spinach, stir so it is submerged under the water and count to ten, then transfer the spinach to a colander and squeeze with a pair of tongs until there is no more excess water. Chop the spinach finely.Melt 25g/1oz of the butter in a small saucepan over a medium heat, then add the crushed garlic and cook for 30 seconds. Add the cooked spinach, mix well then remove from the heat and leave to one side. Heat a straight-sided saucepan and add the olive oil, onion and celery. Cook for 2 minutes then add the carnaroli rice, cook for a further 3 minutes stirring continuously, then start adding the vegetable stock, a couple of ladles at a time. Stir the risotto as you continue to slowly add the rest of the stock, making sure the rice is always covered by 2cm/¾in of liquid. Cook for 10 minutes then add the chopped soaked porcini mushrooms. Cook for a further 8 minutes.Add the grated Parmesan, 50g/1¾oz butter, mascarpone and parsley. Stir vigorously until the risotto is emulsified, then check the seasoning and the texture of the rice – it should have a nice bite. Season with some salt and freshly ground black pepper, if needed. Place a lid on the risotto and leave to rest for 2 minutes. Serve the risotto in hot bowls with a spoonful of the chopped garlicky spinach in the middle. Finish with a little more Parmesan. To make the vegetable stock, place all the ingredients along with 3 litres of cold water into a large saucepan and slowly bring to the boil. Turn down the heat to low and simmer very gently for 20–30 minutes, then strain through a sieve into another pan. Keep warm. To make the vegetable stock, place all the ingredients along with 3 litres of cold water into a large saucepan and slowly bring to the boil. Turn down the heat to low and simmer very gently for 20–30 minutes, then strain through a sieve into another pan. Keep warm. Meanwhile, to make the risotto, bring a pan of salted water to the boil. Add the spinach, stir so it is submerged under the water and count to ten, then transfer the spinach to a colander and squeeze with a pair of tongs until there is no more excess water. Chop the spinach finely. Meanwhile, to make the risotto, bring a pan of salted water to the boil. Add the spinach, stir so it is submerged under the water and count to ten, then transfer the spinach to a colander and squeeze with a pair of tongs until there is no more excess water. Chop the spinach finely. Melt 25g/1oz of the butter in a small saucepan over a medium heat, then add the crushed garlic and cook for 30 seconds. Add the cooked spinach, mix well then remove from the heat and leave to one side. Melt 25g/1oz of the butter in a small saucepan over a medium heat, then add the crushed garlic and cook for 30 seconds. Add the cooked spinach, mix well then remove from the heat and leave to one side. Heat a straight-sided saucepan and add the olive oil, onion and celery. Cook for 2 minutes then add the carnaroli rice, cook for a further 3 minutes stirring continuously, then start adding the vegetable stock, a couple of ladles at a time. Heat a straight-sided saucepan and add the olive oil, onion and celery. Cook for 2 minutes then add the carnaroli rice, cook for a further 3 minutes stirring continuously, then start adding the vegetable stock, a couple of ladles at a time. Stir the risotto as you continue to slowly add the rest of the stock, making sure the rice is always covered by 2cm/¾in of liquid. Cook for 10 minutes then add the chopped soaked porcini mushrooms. Cook for a further 8 minutes. Stir the risotto as you continue to slowly add the rest of the stock, making sure the rice is always covered by 2cm/¾in of liquid. Cook for 10 minutes then add the chopped soaked porcini mushrooms. Cook for a further 8 minutes. Add the grated Parmesan, 50g/1¾oz butter, mascarpone and parsley. Stir vigorously until the risotto is emulsified, then check the seasoning and the texture of the rice – it should have a nice bite. Season with some salt and freshly ground black pepper, if needed. Place a lid on the risotto and leave to rest for 2 minutes. Add the grated Parmesan, 50g/1¾oz butter, mascarpone and parsley. Stir vigorously until the risotto is emulsified, then check the seasoning and the texture of the rice – it should have a nice bite. Season with some salt and freshly ground black pepper, if needed. Place a lid on the risotto and leave to rest for 2 minutes. Serve the risotto in hot bowls with a spoonful of the chopped garlicky spinach in the middle. Finish with a little more Parmesan. Serve the risotto in hot bowls with a spoonful of the chopped garlicky spinach in the middle. Finish with a little more Parmesan."
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An average of 3.0 out of 5 stars from 2 ratings Make the most of late summer berries with this sweet tart topped with toasted almonds. 350g/12oz plain flour250g/9oz chilled butter, cubed, plus extra for greasing.100g/3½oz icing sugar3 free-range egg yolks, lightly beaten. 350g/12oz plain flour 250g/9oz chilled butter, cubed, plus extra for greasing. 100g/3½oz icing sugar 3 free-range egg yolks, lightly beaten. 3 large free-range egg yolks75g/2½oz caster sugar20g/¾oz plain flour40g/1½oz cornflour400ml/13½fl oz milkpinch saltvanilla pod100ml/3½fl oz double cream1 tbsp whisky 3 large free-range egg yolks 75g/2½oz caster sugar 20g/¾oz plain flour 40g/1½oz cornflour 400ml/13½fl oz milk pinch salt vanilla pod 100ml/3½fl oz double cream 1 tbsp whisky 400g/14oz raspberries200g/7oz blackberries2 tbsp apricot jam2 tbsp hot water (just boiled)50g/1½oz toasted almondsicing sugar, for dusting 400g/14oz raspberries 200g/7oz blackberries 2 tbsp apricot jam 2 tbsp hot water (just boiled) 50g/1½oz toasted almonds icing sugar, for dusting Method For the pastry, place the flour, butter and sugar into a bowl, gently and quickly rub into the consistency of bread crumbs. If using a food processor, blend to this consistency. Drizzle in the egg yolk and use a knife to mix through till the crumb starts to come together. (If using a food processor blend the egg into the mix for a few seconds till the crumb combines.) If the mixture is too dry you can add small amounts of egg white to the bowl or processor and blend till the crumb comes together. Form the pastry into a block and chill in a fridge for 20 minutes until hard.Grease a 25cm/10in tart tin then dust it with flour.Using a rough edged grater grate the cold pastry into the tart tin. Push the pastry into the corners then grate more pastry and firm down onto the base of the tin until about 6mm/¼in deep. Place in the fridge for approximately 20 minutes while you make the pastry cream.To make the pastry cream, place the egg yolks and caster sugar in a bowl. Whisk until thick and pale in colour then stir in the flour and corn flour.Place the milk in a saucepan, add a pinch of salt. Score the vanilla pod down the length with a knife and add it to the milk and bring to the boil. Remove from the heat and leave the mixture to infuse for 10 minutes.Remove the vanilla pod and return the milk to the heat. Bring to the boil and then slowly add the hot milk to the egg mixture whisking all the time. Pour the mixture back into the pan and reduce the heat to low. Whisk constantly and bring to the boil again. After around two minutes the mixture should thicken. Pour into a cold bowl to stop the cooking process.Whisk the cream until soft peaks form when the whisk is removed, and then fold it into the pastry cream. Add the whisky to the mixture and chill it in the fridge.To blind bake the pastry, Preheat the oven to 180C/350F/Gas 4. Remove the pastry and tart tin from the fridge. Cut a piece of greaseproof paper or baking parchment that is larger than the tin and scrunch into a ball and open out again so that it’s soft and less rigid. Place the paper into the pastry case and gently fill with dried pulses or baking beans. Blind bake the pastry case in the oven for around 20 minutes until it feels dry to the touch. Remove the parchment/greaseproof paper and beans, brush the pastry with egg white and return to the oven for 5-8 minutes to seal the pastry.To assemble the tart, spoon the cooled pastry cream into the pastry case. Top with raspberries and blackberries. Dissolve the apricot jam into the just boiled water. Using a pastry brush, gently coat the fruit with the glaze, sprinkle with toasted almonds and dust with icing sugar.To serve remove the outer ring of the tin. Easy the base off with a knife and slide onto a plate or cake stand. For the pastry, place the flour, butter and sugar into a bowl, gently and quickly rub into the consistency of bread crumbs. If using a food processor, blend to this consistency. Drizzle in the egg yolk and use a knife to mix through till the crumb starts to come together. (If using a food processor blend the egg into the mix for a few seconds till the crumb combines.) If the mixture is too dry you can add small amounts of egg white to the bowl or processor and blend till the crumb comes together. For the pastry, place the flour, butter and sugar into a bowl, gently and quickly rub into the consistency of bread crumbs. If using a food processor, blend to this consistency. Drizzle in the egg yolk and use a knife to mix through till the crumb starts to come together. (If using a food processor blend the egg into the mix for a few seconds till the crumb combines.) If the mixture is too dry you can add small amounts of egg white to the bowl or processor and blend till the crumb comes together. Form the pastry into a block and chill in a fridge for 20 minutes until hard. Form the pastry into a block and chill in a fridge for 20 minutes until hard. Grease a 25cm/10in tart tin then dust it with flour. Grease a 25cm/10in tart tin then dust it with flour. Using a rough edged grater grate the cold pastry into the tart tin. Push the pastry into the corners then grate more pastry and firm down onto the base of the tin until about 6mm/¼in deep. Place in the fridge for approximately 20 minutes while you make the pastry cream. Using a rough edged grater grate the cold pastry into the tart tin. Push the pastry into the corners then grate more pastry and firm down onto the base of the tin until about 6mm/¼in deep. Place in the fridge for approximately 20 minutes while you make the pastry cream. To make the pastry cream, place the egg yolks and caster sugar in a bowl. Whisk until thick and pale in colour then stir in the flour and corn flour. To make the pastry cream, place the egg yolks and caster sugar in a bowl. Whisk until thick and pale in colour then stir in the flour and corn flour. Place the milk in a saucepan, add a pinch of salt. Score the vanilla pod down the length with a knife and add it to the milk and bring to the boil. Remove from the heat and leave the mixture to infuse for 10 minutes. Place the milk in a saucepan, add a pinch of salt. Score the vanilla pod down the length with a knife and add it to the milk and bring to the boil. Remove from the heat and leave the mixture to infuse for 10 minutes. Remove the vanilla pod and return the milk to the heat. Bring to the boil and then slowly add the hot milk to the egg mixture whisking all the time. Pour the mixture back into the pan and reduce the heat to low. Whisk constantly and bring to the boil again. After around two minutes the mixture should thicken. Pour into a cold bowl to stop the cooking process. Remove the vanilla pod and return the milk to the heat. Bring to the boil and then slowly add the hot milk to the egg mixture whisking all the time. Pour the mixture back into the pan and reduce the heat to low. Whisk constantly and bring to the boil again. After around two minutes the mixture should thicken. Pour into a cold bowl to stop the cooking process. Whisk the cream until soft peaks form when the whisk is removed, and then fold it into the pastry cream. Add the whisky to the mixture and chill it in the fridge. Whisk the cream until soft peaks form when the whisk is removed, and then fold it into the pastry cream. Add the whisky to the mixture and chill it in the fridge. To blind bake the pastry, Preheat the oven to 180C/350F/Gas 4. Remove the pastry and tart tin from the fridge. Cut a piece of greaseproof paper or baking parchment that is larger than the tin and scrunch into a ball and open out again so that it’s soft and less rigid. Place the paper into the pastry case and gently fill with dried pulses or baking beans. Blind bake the pastry case in the oven for around 20 minutes until it feels dry to the touch. Remove the parchment/greaseproof paper and beans, brush the pastry with egg white and return to the oven for 5-8 minutes to seal the pastry. To blind bake the pastry, Preheat the oven to 180C/350F/Gas 4. Remove the pastry and tart tin from the fridge. Cut a piece of greaseproof paper or baking parchment that is larger than the tin and scrunch into a ball and open out again so that it’s soft and less rigid. Place the paper into the pastry case and gently fill with dried pulses or baking beans. Blind bake the pastry case in the oven for around 20 minutes until it feels dry to the touch. Remove the parchment/greaseproof paper and beans, brush the pastry with egg white and return to the oven for 5-8 minutes to seal the pastry. To assemble the tart, spoon the cooled pastry cream into the pastry case. Top with raspberries and blackberries. Dissolve the apricot jam into the just boiled water. Using a pastry brush, gently coat the fruit with the glaze, sprinkle with toasted almonds and dust with icing sugar. To assemble the tart, spoon the cooled pastry cream into the pastry case. Top with raspberries and blackberries. Dissolve the apricot jam into the just boiled water. Using a pastry brush, gently coat the fruit with the glaze, sprinkle with toasted almonds and dust with icing sugar. To serve remove the outer ring of the tin. Easy the base off with a knife and slide onto a plate or cake stand. To serve remove the outer ring of the tin. Easy the base off with a knife and slide onto a plate or cake stand. | {
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"title": "Blackberry and raspberry tart recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings Make the most of late summer berries with this sweet tart topped with toasted almonds. 350g/12oz plain flour250g/9oz chilled butter, cubed, plus extra for greasing.100g/3½oz icing sugar3 free-range egg yolks, lightly beaten. 350g/12oz plain flour 250g/9oz chilled butter, cubed, plus extra for greasing. 100g/3½oz icing sugar 3 free-range egg yolks, lightly beaten. 3 large free-range egg yolks75g/2½oz caster sugar20g/¾oz plain flour40g/1½oz cornflour400ml/13½fl oz milkpinch saltvanilla pod100ml/3½fl oz double cream1 tbsp whisky 3 large free-range egg yolks 75g/2½oz caster sugar 20g/¾oz plain flour 40g/1½oz cornflour 400ml/13½fl oz milk pinch salt vanilla pod 100ml/3½fl oz double cream 1 tbsp whisky 400g/14oz raspberries200g/7oz blackberries2 tbsp apricot jam2 tbsp hot water (just boiled)50g/1½oz toasted almondsicing sugar, for dusting 400g/14oz raspberries 200g/7oz blackberries 2 tbsp apricot jam 2 tbsp hot water (just boiled) 50g/1½oz toasted almonds icing sugar, for dusting Method For the pastry, place the flour, butter and sugar into a bowl, gently and quickly rub into the consistency of bread crumbs. If using a food processor, blend to this consistency. Drizzle in the egg yolk and use a knife to mix through till the crumb starts to come together. (If using a food processor blend the egg into the mix for a few seconds till the crumb combines.) If the mixture is too dry you can add small amounts of egg white to the bowl or processor and blend till the crumb comes together. Form the pastry into a block and chill in a fridge for 20 minutes until hard.Grease a 25cm/10in tart tin then dust it with flour.Using a rough edged grater grate the cold pastry into the tart tin. Push the pastry into the corners then grate more pastry and firm down onto the base of the tin until about 6mm/¼in deep. Place in the fridge for approximately 20 minutes while you make the pastry cream.To make the pastry cream, place the egg yolks and caster sugar in a bowl. Whisk until thick and pale in colour then stir in the flour and corn flour.Place the milk in a saucepan, add a pinch of salt. Score the vanilla pod down the length with a knife and add it to the milk and bring to the boil. Remove from the heat and leave the mixture to infuse for 10 minutes.Remove the vanilla pod and return the milk to the heat. Bring to the boil and then slowly add the hot milk to the egg mixture whisking all the time. Pour the mixture back into the pan and reduce the heat to low. Whisk constantly and bring to the boil again. After around two minutes the mixture should thicken. Pour into a cold bowl to stop the cooking process.Whisk the cream until soft peaks form when the whisk is removed, and then fold it into the pastry cream. Add the whisky to the mixture and chill it in the fridge.To blind bake the pastry, Preheat the oven to 180C/350F/Gas 4. Remove the pastry and tart tin from the fridge. Cut a piece of greaseproof paper or baking parchment that is larger than the tin and scrunch into a ball and open out again so that it’s soft and less rigid. Place the paper into the pastry case and gently fill with dried pulses or baking beans. Blind bake the pastry case in the oven for around 20 minutes until it feels dry to the touch. Remove the parchment/greaseproof paper and beans, brush the pastry with egg white and return to the oven for 5-8 minutes to seal the pastry.To assemble the tart, spoon the cooled pastry cream into the pastry case. Top with raspberries and blackberries. Dissolve the apricot jam into the just boiled water. Using a pastry brush, gently coat the fruit with the glaze, sprinkle with toasted almonds and dust with icing sugar.To serve remove the outer ring of the tin. Easy the base off with a knife and slide onto a plate or cake stand. For the pastry, place the flour, butter and sugar into a bowl, gently and quickly rub into the consistency of bread crumbs. If using a food processor, blend to this consistency. Drizzle in the egg yolk and use a knife to mix through till the crumb starts to come together. (If using a food processor blend the egg into the mix for a few seconds till the crumb combines.) If the mixture is too dry you can add small amounts of egg white to the bowl or processor and blend till the crumb comes together. For the pastry, place the flour, butter and sugar into a bowl, gently and quickly rub into the consistency of bread crumbs. If using a food processor, blend to this consistency. Drizzle in the egg yolk and use a knife to mix through till the crumb starts to come together. (If using a food processor blend the egg into the mix for a few seconds till the crumb combines.) If the mixture is too dry you can add small amounts of egg white to the bowl or processor and blend till the crumb comes together. Form the pastry into a block and chill in a fridge for 20 minutes until hard. Form the pastry into a block and chill in a fridge for 20 minutes until hard. Grease a 25cm/10in tart tin then dust it with flour. Grease a 25cm/10in tart tin then dust it with flour. Using a rough edged grater grate the cold pastry into the tart tin. Push the pastry into the corners then grate more pastry and firm down onto the base of the tin until about 6mm/¼in deep. Place in the fridge for approximately 20 minutes while you make the pastry cream. Using a rough edged grater grate the cold pastry into the tart tin. Push the pastry into the corners then grate more pastry and firm down onto the base of the tin until about 6mm/¼in deep. Place in the fridge for approximately 20 minutes while you make the pastry cream. To make the pastry cream, place the egg yolks and caster sugar in a bowl. Whisk until thick and pale in colour then stir in the flour and corn flour. To make the pastry cream, place the egg yolks and caster sugar in a bowl. Whisk until thick and pale in colour then stir in the flour and corn flour. Place the milk in a saucepan, add a pinch of salt. Score the vanilla pod down the length with a knife and add it to the milk and bring to the boil. Remove from the heat and leave the mixture to infuse for 10 minutes. Place the milk in a saucepan, add a pinch of salt. Score the vanilla pod down the length with a knife and add it to the milk and bring to the boil. Remove from the heat and leave the mixture to infuse for 10 minutes. Remove the vanilla pod and return the milk to the heat. Bring to the boil and then slowly add the hot milk to the egg mixture whisking all the time. Pour the mixture back into the pan and reduce the heat to low. Whisk constantly and bring to the boil again. After around two minutes the mixture should thicken. Pour into a cold bowl to stop the cooking process. Remove the vanilla pod and return the milk to the heat. Bring to the boil and then slowly add the hot milk to the egg mixture whisking all the time. Pour the mixture back into the pan and reduce the heat to low. Whisk constantly and bring to the boil again. After around two minutes the mixture should thicken. Pour into a cold bowl to stop the cooking process. Whisk the cream until soft peaks form when the whisk is removed, and then fold it into the pastry cream. Add the whisky to the mixture and chill it in the fridge. Whisk the cream until soft peaks form when the whisk is removed, and then fold it into the pastry cream. Add the whisky to the mixture and chill it in the fridge. To blind bake the pastry, Preheat the oven to 180C/350F/Gas 4. Remove the pastry and tart tin from the fridge. Cut a piece of greaseproof paper or baking parchment that is larger than the tin and scrunch into a ball and open out again so that it’s soft and less rigid. Place the paper into the pastry case and gently fill with dried pulses or baking beans. Blind bake the pastry case in the oven for around 20 minutes until it feels dry to the touch. Remove the parchment/greaseproof paper and beans, brush the pastry with egg white and return to the oven for 5-8 minutes to seal the pastry. To blind bake the pastry, Preheat the oven to 180C/350F/Gas 4. Remove the pastry and tart tin from the fridge. Cut a piece of greaseproof paper or baking parchment that is larger than the tin and scrunch into a ball and open out again so that it’s soft and less rigid. Place the paper into the pastry case and gently fill with dried pulses or baking beans. Blind bake the pastry case in the oven for around 20 minutes until it feels dry to the touch. Remove the parchment/greaseproof paper and beans, brush the pastry with egg white and return to the oven for 5-8 minutes to seal the pastry. To assemble the tart, spoon the cooled pastry cream into the pastry case. Top with raspberries and blackberries. Dissolve the apricot jam into the just boiled water. Using a pastry brush, gently coat the fruit with the glaze, sprinkle with toasted almonds and dust with icing sugar. To assemble the tart, spoon the cooled pastry cream into the pastry case. Top with raspberries and blackberries. Dissolve the apricot jam into the just boiled water. Using a pastry brush, gently coat the fruit with the glaze, sprinkle with toasted almonds and dust with icing sugar. To serve remove the outer ring of the tin. Easy the base off with a knife and slide onto a plate or cake stand. To serve remove the outer ring of the tin. Easy the base off with a knife and slide onto a plate or cake stand."
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} | abc0c4718cb0cd652f31fbe5167a3040e53d5f1e79f32339d2a5d67eccddea43 | Twice-baked squash soufflés with cheese sauce recipe
Twice-baked squash soufflés with fontina and spinach sauce An average of 4.0 out of 5 stars from 3 ratings Soufflé never fails to impress. Try this twice-baked squash and cheese version at your next dinner party. 400g/14oz butternut squash, peeled, seeds removedolive oil, for drizzling45g/1¾oz unsalted butter, plus extra for greasing45g/1¾oz plain flour, plus extra for dusting500ml/18fl oz hot full-fat milk250g/9oz fontina, grated5 free-range egg yolks6 free-range egg whites150g/5½oz cooked spinach, squeezed of any moisture50g/1¾oz Parmesan, grated 250ml/9fl oz double cream black truffle shavings, to servesea salt and freshly ground black pepper 400g/14oz butternut squash, peeled, seeds removed olive oil, for drizzling 45g/1¾oz unsalted butter, plus extra for greasing 45g/1¾oz plain flour, plus extra for dusting 500ml/18fl oz hot full-fat milk 250g/9oz fontina, grated 5 free-range egg yolks 6 free-range egg whites 150g/5½oz cooked spinach, squeezed of any moisture 50g/1¾oz Parmesan, grated 250ml/9fl oz double cream black truffle shavings, to serve sea salt and freshly ground black pepper Method To make the soufflés, preheat the oven to 200C/180C Fan/Gas 6.Place the squash in a roasting tin and season with salt and pepper. Drizzle with olive oil, cover with kitchen foil and bake for 40 minutes or until soft. Take off the foil and cook for a further 15 minutes until the squash is dry. Leave to cool slightly then place in a food processor or blender and blitz to a fine purée. Leave the oven on. Melt the butter in a saucepan over a low heat and gradually stir in the flour with a wooden spoon. Cook for 2 minutes until a thick paste is formed and then gradually add the hot milk, stirring with a whisk until there are no lumps. Add the squash, 100g/3½oz of the fontina and season with salt and pepper. Stir until the cheese has melted and then take off the heat and beat in the egg yolks, one at a time, until thoroughly mixed. Transfer the mixture to a large bowl. In a separate bowl, whisk the egg whites until stiff peaks form and then beat a third of the egg whites into the squash mixture until well combined. Fold in the rest of the egg whites with a metal spoon. Line 8 ramekins completely with foil. Grease and dust the foil with butter and flour. Fill the ramekins almost to the top with the soufflé mixture. Place the ramekins in a roasting tin and carefully pour in enough hot water to reach halfway up the sides of the ramekins to create a bain-marie. Cook for 20 minutes until the soufflés are well risen and light golden brown on top. Take out and leave to cool in their ramekins. Leave the oven on. To bake again, grease a small gratin dish and add the spinach, the remaining fontina, Parmesan and double cream. Carefully take the soufflés out of the ramekins and remove the foil. Add the soufflés to the gratin dish, season with salt and pepper and bake again for 10 minutes. Finish with black truffle shavings and serve. To make the soufflés, preheat the oven to 200C/180C Fan/Gas 6. To make the soufflés, preheat the oven to 200C/180C Fan/Gas 6. Place the squash in a roasting tin and season with salt and pepper. Drizzle with olive oil, cover with kitchen foil and bake for 40 minutes or until soft. Take off the foil and cook for a further 15 minutes until the squash is dry. Leave to cool slightly then place in a food processor or blender and blitz to a fine purée. Leave the oven on. Place the squash in a roasting tin and season with salt and pepper. Drizzle with olive oil, cover with kitchen foil and bake for 40 minutes or until soft. Take off the foil and cook for a further 15 minutes until the squash is dry. Leave to cool slightly then place in a food processor or blender and blitz to a fine purée. Leave the oven on. Melt the butter in a saucepan over a low heat and gradually stir in the flour with a wooden spoon. Cook for 2 minutes until a thick paste is formed and then gradually add the hot milk, stirring with a whisk until there are no lumps. Add the squash, 100g/3½oz of the fontina and season with salt and pepper. Stir until the cheese has melted and then take off the heat and beat in the egg yolks, one at a time, until thoroughly mixed. Transfer the mixture to a large bowl. Melt the butter in a saucepan over a low heat and gradually stir in the flour with a wooden spoon. Cook for 2 minutes until a thick paste is formed and then gradually add the hot milk, stirring with a whisk until there are no lumps. Add the squash, 100g/3½oz of the fontina and season with salt and pepper. Stir until the cheese has melted and then take off the heat and beat in the egg yolks, one at a time, until thoroughly mixed. Transfer the mixture to a large bowl. In a separate bowl, whisk the egg whites until stiff peaks form and then beat a third of the egg whites into the squash mixture until well combined. Fold in the rest of the egg whites with a metal spoon. In a separate bowl, whisk the egg whites until stiff peaks form and then beat a third of the egg whites into the squash mixture until well combined. Fold in the rest of the egg whites with a metal spoon. Line 8 ramekins completely with foil. Grease and dust the foil with butter and flour. Fill the ramekins almost to the top with the soufflé mixture. Line 8 ramekins completely with foil. Grease and dust the foil with butter and flour. Fill the ramekins almost to the top with the soufflé mixture. Place the ramekins in a roasting tin and carefully pour in enough hot water to reach halfway up the sides of the ramekins to create a bain-marie. Cook for 20 minutes until the soufflés are well risen and light golden brown on top. Take out and leave to cool in their ramekins. Leave the oven on. Place the ramekins in a roasting tin and carefully pour in enough hot water to reach halfway up the sides of the ramekins to create a bain-marie. Cook for 20 minutes until the soufflés are well risen and light golden brown on top. Take out and leave to cool in their ramekins. Leave the oven on. To bake again, grease a small gratin dish and add the spinach, the remaining fontina, Parmesan and double cream. Carefully take the soufflés out of the ramekins and remove the foil. Add the soufflés to the gratin dish, season with salt and pepper and bake again for 10 minutes. Finish with black truffle shavings and serve. To bake again, grease a small gratin dish and add the spinach, the remaining fontina, Parmesan and double cream. Carefully take the soufflés out of the ramekins and remove the foil. Add the soufflés to the gratin dish, season with salt and pepper and bake again for 10 minutes. Finish with black truffle shavings and serve. | {
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"content": "Twice-baked squash soufflés with fontina and spinach sauce An average of 4.0 out of 5 stars from 3 ratings Soufflé never fails to impress. Try this twice-baked squash and cheese version at your next dinner party. 400g/14oz butternut squash, peeled, seeds removedolive oil, for drizzling45g/1¾oz unsalted butter, plus extra for greasing45g/1¾oz plain flour, plus extra for dusting500ml/18fl oz hot full-fat milk250g/9oz fontina, grated5 free-range egg yolks6 free-range egg whites150g/5½oz cooked spinach, squeezed of any moisture50g/1¾oz Parmesan, grated 250ml/9fl oz double cream black truffle shavings, to servesea salt and freshly ground black pepper 400g/14oz butternut squash, peeled, seeds removed olive oil, for drizzling 45g/1¾oz unsalted butter, plus extra for greasing 45g/1¾oz plain flour, plus extra for dusting 500ml/18fl oz hot full-fat milk 250g/9oz fontina, grated 5 free-range egg yolks 6 free-range egg whites 150g/5½oz cooked spinach, squeezed of any moisture 50g/1¾oz Parmesan, grated 250ml/9fl oz double cream black truffle shavings, to serve sea salt and freshly ground black pepper Method To make the soufflés, preheat the oven to 200C/180C Fan/Gas 6.Place the squash in a roasting tin and season with salt and pepper. Drizzle with olive oil, cover with kitchen foil and bake for 40 minutes or until soft. Take off the foil and cook for a further 15 minutes until the squash is dry. Leave to cool slightly then place in a food processor or blender and blitz to a fine purée. Leave the oven on. Melt the butter in a saucepan over a low heat and gradually stir in the flour with a wooden spoon. Cook for 2 minutes until a thick paste is formed and then gradually add the hot milk, stirring with a whisk until there are no lumps. Add the squash, 100g/3½oz of the fontina and season with salt and pepper. Stir until the cheese has melted and then take off the heat and beat in the egg yolks, one at a time, until thoroughly mixed. Transfer the mixture to a large bowl. In a separate bowl, whisk the egg whites until stiff peaks form and then beat a third of the egg whites into the squash mixture until well combined. Fold in the rest of the egg whites with a metal spoon. Line 8 ramekins completely with foil. Grease and dust the foil with butter and flour. Fill the ramekins almost to the top with the soufflé mixture. Place the ramekins in a roasting tin and carefully pour in enough hot water to reach halfway up the sides of the ramekins to create a bain-marie. Cook for 20 minutes until the soufflés are well risen and light golden brown on top. Take out and leave to cool in their ramekins. Leave the oven on. To bake again, grease a small gratin dish and add the spinach, the remaining fontina, Parmesan and double cream. Carefully take the soufflés out of the ramekins and remove the foil. Add the soufflés to the gratin dish, season with salt and pepper and bake again for 10 minutes. Finish with black truffle shavings and serve. To make the soufflés, preheat the oven to 200C/180C Fan/Gas 6. To make the soufflés, preheat the oven to 200C/180C Fan/Gas 6. Place the squash in a roasting tin and season with salt and pepper. Drizzle with olive oil, cover with kitchen foil and bake for 40 minutes or until soft. Take off the foil and cook for a further 15 minutes until the squash is dry. Leave to cool slightly then place in a food processor or blender and blitz to a fine purée. Leave the oven on. Place the squash in a roasting tin and season with salt and pepper. Drizzle with olive oil, cover with kitchen foil and bake for 40 minutes or until soft. Take off the foil and cook for a further 15 minutes until the squash is dry. Leave to cool slightly then place in a food processor or blender and blitz to a fine purée. Leave the oven on. Melt the butter in a saucepan over a low heat and gradually stir in the flour with a wooden spoon. Cook for 2 minutes until a thick paste is formed and then gradually add the hot milk, stirring with a whisk until there are no lumps. Add the squash, 100g/3½oz of the fontina and season with salt and pepper. Stir until the cheese has melted and then take off the heat and beat in the egg yolks, one at a time, until thoroughly mixed. Transfer the mixture to a large bowl. Melt the butter in a saucepan over a low heat and gradually stir in the flour with a wooden spoon. Cook for 2 minutes until a thick paste is formed and then gradually add the hot milk, stirring with a whisk until there are no lumps. Add the squash, 100g/3½oz of the fontina and season with salt and pepper. Stir until the cheese has melted and then take off the heat and beat in the egg yolks, one at a time, until thoroughly mixed. Transfer the mixture to a large bowl. In a separate bowl, whisk the egg whites until stiff peaks form and then beat a third of the egg whites into the squash mixture until well combined. Fold in the rest of the egg whites with a metal spoon. In a separate bowl, whisk the egg whites until stiff peaks form and then beat a third of the egg whites into the squash mixture until well combined. Fold in the rest of the egg whites with a metal spoon. Line 8 ramekins completely with foil. Grease and dust the foil with butter and flour. Fill the ramekins almost to the top with the soufflé mixture. Line 8 ramekins completely with foil. Grease and dust the foil with butter and flour. Fill the ramekins almost to the top with the soufflé mixture. Place the ramekins in a roasting tin and carefully pour in enough hot water to reach halfway up the sides of the ramekins to create a bain-marie. Cook for 20 minutes until the soufflés are well risen and light golden brown on top. Take out and leave to cool in their ramekins. Leave the oven on. Place the ramekins in a roasting tin and carefully pour in enough hot water to reach halfway up the sides of the ramekins to create a bain-marie. Cook for 20 minutes until the soufflés are well risen and light golden brown on top. Take out and leave to cool in their ramekins. Leave the oven on. To bake again, grease a small gratin dish and add the spinach, the remaining fontina, Parmesan and double cream. Carefully take the soufflés out of the ramekins and remove the foil. Add the soufflés to the gratin dish, season with salt and pepper and bake again for 10 minutes. Finish with black truffle shavings and serve. To bake again, grease a small gratin dish and add the spinach, the remaining fontina, Parmesan and double cream. Carefully take the soufflés out of the ramekins and remove the foil. Add the soufflés to the gratin dish, season with salt and pepper and bake again for 10 minutes. Finish with black truffle shavings and serve."
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} | 16e5125314362b8ce082406e44af4322aec3868377129d81efeb30714ccea43e | Roast beef fillet wrapped in Parma ham recipe
Roast beef fillet wrapped in Parma ham with celeriac An average of 4.8 out of 5 stars from 13 ratings Roast beef fillet wrapped in Parma ham, salsa verde, cavolo nero and a gorgeous red wine sauce – this is a real celebration dish. 100ml/3½fl oz port 100ml/3½fl oz Amarone or Valpolicella Ripasso red wine100ml/3½fl oz veal jus or beef stock50g/1¾oz unsalted buttersalt and freshly ground black pepper 100ml/3½fl oz port 100ml/3½fl oz Amarone or Valpolicella Ripasso red wine 100ml/3½fl oz veal jus or beef stock 50g/1¾oz unsalted butter salt and freshly ground black pepper 100g/3½oz flatleaf parsley100g/3½oz wild rocket50g/1¾oz fresh basil25g/1oz mint leaves1 tbsp miniature capers in vinegar4 salted anchovies in olive oil1 tsp Dijon mustard4 tbsp olive oil 100g/3½oz flatleaf parsley 100g/3½oz wild rocket 50g/1¾oz fresh basil 25g/1oz mint leaves 1 tbsp miniature capers in vinegar 4 salted anchovies in olive oil 1 tsp Dijon mustard 4 tbsp olive oil 3 tbsp olive oil1 celeriac, peeled and cut into 1cm/½in cubes1 garlic clove, chopped1 tsp finely chopped fresh thyme 3 tbsp olive oil 1 celeriac, peeled and cut into 1cm/½in cubes 1 garlic clove, chopped 1 tsp finely chopped fresh thyme 100g/3½oz unsalted butter, softened1 garlic clove, minced1 tsp finely chopped fresh thyme4 x 150g/5½oz mid-cut beef fillet portions16 slices Parma ham 100g/3½oz unsalted butter, softened 1 garlic clove, minced 1 tsp finely chopped fresh thyme 4 x 150g/5½oz mid-cut beef fillet portions 16 slices Parma ham 800g/1lb 12oz cavolo nero, washed and stems removed 1 garlic clove, slicedextra virgin olive oil, for frying and drizzling 800g/1lb 12oz cavolo nero, washed and stems removed 1 garlic clove, sliced extra virgin olive oil, for frying and drizzling Method To make the red wine sauce, heat the port and wine in a pan over a medium-high heat until reduced by half. Add the veal jus or beef stock and reduce again by half. Remove the sauce from the heat, season and swirl in the unsalted butter. Leave to one side. To make the salsa verde, place all the ingredients except the oil and mustard onto a large chopping board. Chop the herbs until finely chopped, then chop the anchovies and capers. Place them all in a large bowl and mix with the mustard and olive oil. Check the seasoning and set aside until ready to serve.To cook the celeriac, heat the olive oil in a large heavy-based saucepan, then add the celeriac, garlic and chopped thyme. Season with salt and pepper and cook for 5 minutes, stirring often. Place a lid on the pan, turn the heat down and cook gently for 20 minutes. The celeriac should be tender and slightly caramelised. To cook the beef fillet, mix the butter with the crushed garlic and fresh thyme. Cover the beef fillet with the butter mixture, then wrap the fillet with the slices of Parma ham. Leave to one side at room temperature. When you're ready to cook, preheat the oven to 220C/200C Fan/Gas 7. Place the beef fillets on a roasting tray and cook in the oven for 5 minutes, then turn the oven off and leave the fillets in the oven for another 2 minutes – this should cook the beef to medium rare. Allow the beef to rest for 10 minutes before you serve.Bring a large pan of salted water to the boil and blanch the cavolo nero for 1–2 minutes until tender. Allow to cool slightly, then roughly chop the cavolo nero and sauté for 2 minutes in a hot frying pan with the garlic and some olive oil. Season to taste with salt, pepper and a drizzle more olive oil. To serve, place the beef fillet on top of a spoonful of the cooked cavolo nero, with the celeriac next to it. Pour over the Amarone sauce, and finish with a teaspoon of salsa verde on top of the beef. To make the red wine sauce, heat the port and wine in a pan over a medium-high heat until reduced by half. Add the veal jus or beef stock and reduce again by half. Remove the sauce from the heat, season and swirl in the unsalted butter. Leave to one side. To make the red wine sauce, heat the port and wine in a pan over a medium-high heat until reduced by half. Add the veal jus or beef stock and reduce again by half. Remove the sauce from the heat, season and swirl in the unsalted butter. Leave to one side. To make the salsa verde, place all the ingredients except the oil and mustard onto a large chopping board. Chop the herbs until finely chopped, then chop the anchovies and capers. Place them all in a large bowl and mix with the mustard and olive oil. Check the seasoning and set aside until ready to serve. To make the salsa verde, place all the ingredients except the oil and mustard onto a large chopping board. Chop the herbs until finely chopped, then chop the anchovies and capers. Place them all in a large bowl and mix with the mustard and olive oil. Check the seasoning and set aside until ready to serve. To cook the celeriac, heat the olive oil in a large heavy-based saucepan, then add the celeriac, garlic and chopped thyme. Season with salt and pepper and cook for 5 minutes, stirring often. Place a lid on the pan, turn the heat down and cook gently for 20 minutes. The celeriac should be tender and slightly caramelised. To cook the celeriac, heat the olive oil in a large heavy-based saucepan, then add the celeriac, garlic and chopped thyme. Season with salt and pepper and cook for 5 minutes, stirring often. Place a lid on the pan, turn the heat down and cook gently for 20 minutes. The celeriac should be tender and slightly caramelised. To cook the beef fillet, mix the butter with the crushed garlic and fresh thyme. Cover the beef fillet with the butter mixture, then wrap the fillet with the slices of Parma ham. Leave to one side at room temperature. To cook the beef fillet, mix the butter with the crushed garlic and fresh thyme. Cover the beef fillet with the butter mixture, then wrap the fillet with the slices of Parma ham. Leave to one side at room temperature. When you're ready to cook, preheat the oven to 220C/200C Fan/Gas 7. Place the beef fillets on a roasting tray and cook in the oven for 5 minutes, then turn the oven off and leave the fillets in the oven for another 2 minutes – this should cook the beef to medium rare. Allow the beef to rest for 10 minutes before you serve. When you're ready to cook, preheat the oven to 220C/200C Fan/Gas 7. Place the beef fillets on a roasting tray and cook in the oven for 5 minutes, then turn the oven off and leave the fillets in the oven for another 2 minutes – this should cook the beef to medium rare. Allow the beef to rest for 10 minutes before you serve. Bring a large pan of salted water to the boil and blanch the cavolo nero for 1–2 minutes until tender. Allow to cool slightly, then roughly chop the cavolo nero and sauté for 2 minutes in a hot frying pan with the garlic and some olive oil. Season to taste with salt, pepper and a drizzle more olive oil. Bring a large pan of salted water to the boil and blanch the cavolo nero for 1–2 minutes until tender. Allow to cool slightly, then roughly chop the cavolo nero and sauté for 2 minutes in a hot frying pan with the garlic and some olive oil. Season to taste with salt, pepper and a drizzle more olive oil. To serve, place the beef fillet on top of a spoonful of the cooked cavolo nero, with the celeriac next to it. Pour over the Amarone sauce, and finish with a teaspoon of salsa verde on top of the beef. To serve, place the beef fillet on top of a spoonful of the cooked cavolo nero, with the celeriac next to it. Pour over the Amarone sauce, and finish with a teaspoon of salsa verde on top of the beef. | {
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"title": "Roast beef fillet wrapped in Parma ham recipe",
"content": "Roast beef fillet wrapped in Parma ham with celeriac An average of 4.8 out of 5 stars from 13 ratings Roast beef fillet wrapped in Parma ham, salsa verde, cavolo nero and a gorgeous red wine sauce – this is a real celebration dish. 100ml/3½fl oz port 100ml/3½fl oz Amarone or Valpolicella Ripasso red wine100ml/3½fl oz veal jus or beef stock50g/1¾oz unsalted buttersalt and freshly ground black pepper 100ml/3½fl oz port 100ml/3½fl oz Amarone or Valpolicella Ripasso red wine 100ml/3½fl oz veal jus or beef stock 50g/1¾oz unsalted butter salt and freshly ground black pepper 100g/3½oz flatleaf parsley100g/3½oz wild rocket50g/1¾oz fresh basil25g/1oz mint leaves1 tbsp miniature capers in vinegar4 salted anchovies in olive oil1 tsp Dijon mustard4 tbsp olive oil 100g/3½oz flatleaf parsley 100g/3½oz wild rocket 50g/1¾oz fresh basil 25g/1oz mint leaves 1 tbsp miniature capers in vinegar 4 salted anchovies in olive oil 1 tsp Dijon mustard 4 tbsp olive oil 3 tbsp olive oil1 celeriac, peeled and cut into 1cm/½in cubes1 garlic clove, chopped1 tsp finely chopped fresh thyme 3 tbsp olive oil 1 celeriac, peeled and cut into 1cm/½in cubes 1 garlic clove, chopped 1 tsp finely chopped fresh thyme 100g/3½oz unsalted butter, softened1 garlic clove, minced1 tsp finely chopped fresh thyme4 x 150g/5½oz mid-cut beef fillet portions16 slices Parma ham 100g/3½oz unsalted butter, softened 1 garlic clove, minced 1 tsp finely chopped fresh thyme 4 x 150g/5½oz mid-cut beef fillet portions 16 slices Parma ham 800g/1lb 12oz cavolo nero, washed and stems removed 1 garlic clove, slicedextra virgin olive oil, for frying and drizzling 800g/1lb 12oz cavolo nero, washed and stems removed 1 garlic clove, sliced extra virgin olive oil, for frying and drizzling Method To make the red wine sauce, heat the port and wine in a pan over a medium-high heat until reduced by half. Add the veal jus or beef stock and reduce again by half. Remove the sauce from the heat, season and swirl in the unsalted butter. Leave to one side. To make the salsa verde, place all the ingredients except the oil and mustard onto a large chopping board. Chop the herbs until finely chopped, then chop the anchovies and capers. Place them all in a large bowl and mix with the mustard and olive oil. Check the seasoning and set aside until ready to serve.To cook the celeriac, heat the olive oil in a large heavy-based saucepan, then add the celeriac, garlic and chopped thyme. Season with salt and pepper and cook for 5 minutes, stirring often. Place a lid on the pan, turn the heat down and cook gently for 20 minutes. The celeriac should be tender and slightly caramelised. To cook the beef fillet, mix the butter with the crushed garlic and fresh thyme. Cover the beef fillet with the butter mixture, then wrap the fillet with the slices of Parma ham. Leave to one side at room temperature. When you're ready to cook, preheat the oven to 220C/200C Fan/Gas 7. Place the beef fillets on a roasting tray and cook in the oven for 5 minutes, then turn the oven off and leave the fillets in the oven for another 2 minutes – this should cook the beef to medium rare. Allow the beef to rest for 10 minutes before you serve.Bring a large pan of salted water to the boil and blanch the cavolo nero for 1–2 minutes until tender. Allow to cool slightly, then roughly chop the cavolo nero and sauté for 2 minutes in a hot frying pan with the garlic and some olive oil. Season to taste with salt, pepper and a drizzle more olive oil. To serve, place the beef fillet on top of a spoonful of the cooked cavolo nero, with the celeriac next to it. Pour over the Amarone sauce, and finish with a teaspoon of salsa verde on top of the beef. To make the red wine sauce, heat the port and wine in a pan over a medium-high heat until reduced by half. Add the veal jus or beef stock and reduce again by half. Remove the sauce from the heat, season and swirl in the unsalted butter. Leave to one side. To make the red wine sauce, heat the port and wine in a pan over a medium-high heat until reduced by half. Add the veal jus or beef stock and reduce again by half. Remove the sauce from the heat, season and swirl in the unsalted butter. Leave to one side. To make the salsa verde, place all the ingredients except the oil and mustard onto a large chopping board. Chop the herbs until finely chopped, then chop the anchovies and capers. Place them all in a large bowl and mix with the mustard and olive oil. Check the seasoning and set aside until ready to serve. To make the salsa verde, place all the ingredients except the oil and mustard onto a large chopping board. Chop the herbs until finely chopped, then chop the anchovies and capers. Place them all in a large bowl and mix with the mustard and olive oil. Check the seasoning and set aside until ready to serve. To cook the celeriac, heat the olive oil in a large heavy-based saucepan, then add the celeriac, garlic and chopped thyme. Season with salt and pepper and cook for 5 minutes, stirring often. Place a lid on the pan, turn the heat down and cook gently for 20 minutes. The celeriac should be tender and slightly caramelised. To cook the celeriac, heat the olive oil in a large heavy-based saucepan, then add the celeriac, garlic and chopped thyme. Season with salt and pepper and cook for 5 minutes, stirring often. Place a lid on the pan, turn the heat down and cook gently for 20 minutes. The celeriac should be tender and slightly caramelised. To cook the beef fillet, mix the butter with the crushed garlic and fresh thyme. Cover the beef fillet with the butter mixture, then wrap the fillet with the slices of Parma ham. Leave to one side at room temperature. To cook the beef fillet, mix the butter with the crushed garlic and fresh thyme. Cover the beef fillet with the butter mixture, then wrap the fillet with the slices of Parma ham. Leave to one side at room temperature. When you're ready to cook, preheat the oven to 220C/200C Fan/Gas 7. Place the beef fillets on a roasting tray and cook in the oven for 5 minutes, then turn the oven off and leave the fillets in the oven for another 2 minutes – this should cook the beef to medium rare. Allow the beef to rest for 10 minutes before you serve. When you're ready to cook, preheat the oven to 220C/200C Fan/Gas 7. Place the beef fillets on a roasting tray and cook in the oven for 5 minutes, then turn the oven off and leave the fillets in the oven for another 2 minutes – this should cook the beef to medium rare. Allow the beef to rest for 10 minutes before you serve. Bring a large pan of salted water to the boil and blanch the cavolo nero for 1–2 minutes until tender. Allow to cool slightly, then roughly chop the cavolo nero and sauté for 2 minutes in a hot frying pan with the garlic and some olive oil. Season to taste with salt, pepper and a drizzle more olive oil. Bring a large pan of salted water to the boil and blanch the cavolo nero for 1–2 minutes until tender. Allow to cool slightly, then roughly chop the cavolo nero and sauté for 2 minutes in a hot frying pan with the garlic and some olive oil. Season to taste with salt, pepper and a drizzle more olive oil. To serve, place the beef fillet on top of a spoonful of the cooked cavolo nero, with the celeriac next to it. Pour over the Amarone sauce, and finish with a teaspoon of salsa verde on top of the beef. To serve, place the beef fillet on top of a spoonful of the cooked cavolo nero, with the celeriac next to it. Pour over the Amarone sauce, and finish with a teaspoon of salsa verde on top of the beef."
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} | 25a8f5d1337796a267c1ae40201dfe39c4a124ebebc76abda309c4b787caecbe | Baked gnocchi with porcini, tomato and thyme recipe
An average of 3.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_gnocchi_with_24351_16x9.jpg Learn to make homemade gnocchi that is baked to perfection in this comforting Italian dish from Saturday Kitchen. 1kg/2lb 4oz red potatoes, peeled and kept whole 350g/12oz ‘00’ flour, plus extra for rolling the gnocchi 2 free-range eggs, beaten 1kg/2lb 4oz red potatoes, peeled and kept whole 350g/12oz ‘00’ flour, plus extra for rolling the gnocchi 2 free-range eggs, beaten 3 tbsp extra virgin olive oil 1 garlic clove, finely sliced 1 tsp fresh thyme 20g/⅔oz dried porcini mushrooms, soaked in 500ml/18fl oz hot water and finely chopped 600ml/20fl oz tomato passata 2 tbsp mascarpone100g/3½oz finocchiona salami, sliced and cut in to matchsticks150g/5½oz Parmesan cheese, grated 3 tbsp extra virgin olive oil 1 garlic clove, finely sliced 1 tsp fresh thyme 20g/⅔oz dried porcini mushrooms, soaked in 500ml/18fl oz hot water and finely chopped 600ml/20fl oz tomato passata 2 tbsp mascarpone 100g/3½oz finocchiona salami, sliced and cut in to matchsticks 150g/5½oz Parmesan cheese, grated Method To make the gnocchi, place the potatoes into a large pot of salted water. Bring to the boil then cook over a medium heat for a further 30–40 minutes depending on the size of the potatoes. When you can push a knife through the potato, remove them with a slotted spoon and place them into a mouli or potato ricer. Crush the potatoes – they will be hot, but it’s good to crush them hot so that all the moisture evaporates in the steam after crushing. Place the flour on a large board or tray then add the potatoes. When the potato mix has cooled down a bit, add the beaten egg and use your hands to combine everything until you have a smooth ball. If the mixture feels too wet, add a little extra ‘00’ flour. Divide the gnocchi dough into four pieces and use the palms of your hands to roll each piece into a long sausage shape about 3cm/1¼in thick. Use a blunt knife to cut 3cm/1¼in pieces and then push each piece down the back of a fork, rolling the gnocchi so they have deep ridges on them. Repeat until you have used all the dough. The ridges help the gnocchi to pick up the sauce. Place the gnocchi in a single layer on a tray with a sprinkle of flour and cover with greaseproof paper – do not cover with cling film as this will make the gnocchi go wet and sticky. Chill in the fridge for 1 hour. To make the sauce, heat a large non-stick frying pan until hot then add the olive oil, garlic and fresh thyme and cook for 1 minute, without colouring the garlic.Add the chopped porcini mushrooms, then strain the soaking liquid through some kitchen paper or a coffee filter to remove the grit and add this to the pan. Reduce the liquid by half then add the tomato passata and cook slowly for 15 minutes or until the sauce is reduced by half. Keep warm.Bring a large pan of salted water to the boil. Add the gnocchi (you should have about 500g/1lb 2oz) and cook until they rise to the top of the pan then cook for a further 1 minute.Use a slotted spoon to remove the cooked gnocchi then add to the sauce, along with a ladle of gnocchi water and the mascarpone. Cook for 2–3 minutes over a medium heat, stirring with a wooden spoon so the gnocchi and the sauce become emulsified. The sauce should be thick enough to coat the back of a spoon easily. Season with salt and pepper as needed. Turn off the heat and leave for 2 minutes. Heat a small frying pan until hot, then add the salami matchsticks and cook for 2–3 minutes or until crispy. Drain the excess fat.Spoon the gnocchi and sauce on to the plate and sprinkle over the crispy salami, finish with grated Parmesan cheese. To make the gnocchi, place the potatoes into a large pot of salted water. Bring to the boil then cook over a medium heat for a further 30–40 minutes depending on the size of the potatoes. When you can push a knife through the potato, remove them with a slotted spoon and place them into a mouli or potato ricer. Crush the potatoes – they will be hot, but it’s good to crush them hot so that all the moisture evaporates in the steam after crushing. To make the gnocchi, place the potatoes into a large pot of salted water. Bring to the boil then cook over a medium heat for a further 30–40 minutes depending on the size of the potatoes. When you can push a knife through the potato, remove them with a slotted spoon and place them into a mouli or potato ricer. Crush the potatoes – they will be hot, but it’s good to crush them hot so that all the moisture evaporates in the steam after crushing. Place the flour on a large board or tray then add the potatoes. When the potato mix has cooled down a bit, add the beaten egg and use your hands to combine everything until you have a smooth ball. If the mixture feels too wet, add a little extra ‘00’ flour. Place the flour on a large board or tray then add the potatoes. When the potato mix has cooled down a bit, add the beaten egg and use your hands to combine everything until you have a smooth ball. If the mixture feels too wet, add a little extra ‘00’ flour. Divide the gnocchi dough into four pieces and use the palms of your hands to roll each piece into a long sausage shape about 3cm/1¼in thick. Use a blunt knife to cut 3cm/1¼in pieces and then push each piece down the back of a fork, rolling the gnocchi so they have deep ridges on them. Repeat until you have used all the dough. The ridges help the gnocchi to pick up the sauce. Place the gnocchi in a single layer on a tray with a sprinkle of flour and cover with greaseproof paper – do not cover with cling film as this will make the gnocchi go wet and sticky. Chill in the fridge for 1 hour. Divide the gnocchi dough into four pieces and use the palms of your hands to roll each piece into a long sausage shape about 3cm/1¼in thick. Use a blunt knife to cut 3cm/1¼in pieces and then push each piece down the back of a fork, rolling the gnocchi so they have deep ridges on them. Repeat until you have used all the dough. The ridges help the gnocchi to pick up the sauce. Place the gnocchi in a single layer on a tray with a sprinkle of flour and cover with greaseproof paper – do not cover with cling film as this will make the gnocchi go wet and sticky. Chill in the fridge for 1 hour. To make the sauce, heat a large non-stick frying pan until hot then add the olive oil, garlic and fresh thyme and cook for 1 minute, without colouring the garlic. To make the sauce, heat a large non-stick frying pan until hot then add the olive oil, garlic and fresh thyme and cook for 1 minute, without colouring the garlic. Add the chopped porcini mushrooms, then strain the soaking liquid through some kitchen paper or a coffee filter to remove the grit and add this to the pan. Reduce the liquid by half then add the tomato passata and cook slowly for 15 minutes or until the sauce is reduced by half. Keep warm. Add the chopped porcini mushrooms, then strain the soaking liquid through some kitchen paper or a coffee filter to remove the grit and add this to the pan. Reduce the liquid by half then add the tomato passata and cook slowly for 15 minutes or until the sauce is reduced by half. Keep warm. Bring a large pan of salted water to the boil. Add the gnocchi (you should have about 500g/1lb 2oz) and cook until they rise to the top of the pan then cook for a further 1 minute. Bring a large pan of salted water to the boil. Add the gnocchi (you should have about 500g/1lb 2oz) and cook until they rise to the top of the pan then cook for a further 1 minute. Use a slotted spoon to remove the cooked gnocchi then add to the sauce, along with a ladle of gnocchi water and the mascarpone. Cook for 2–3 minutes over a medium heat, stirring with a wooden spoon so the gnocchi and the sauce become emulsified. The sauce should be thick enough to coat the back of a spoon easily. Season with salt and pepper as needed. Turn off the heat and leave for 2 minutes. Use a slotted spoon to remove the cooked gnocchi then add to the sauce, along with a ladle of gnocchi water and the mascarpone. Cook for 2–3 minutes over a medium heat, stirring with a wooden spoon so the gnocchi and the sauce become emulsified. The sauce should be thick enough to coat the back of a spoon easily. Season with salt and pepper as needed. Turn off the heat and leave for 2 minutes. Heat a small frying pan until hot, then add the salami matchsticks and cook for 2–3 minutes or until crispy. Drain the excess fat. Heat a small frying pan until hot, then add the salami matchsticks and cook for 2–3 minutes or until crispy. Drain the excess fat. Spoon the gnocchi and sauce on to the plate and sprinkle over the crispy salami, finish with grated Parmesan cheese. Spoon the gnocchi and sauce on to the plate and sprinkle over the crispy salami, finish with grated Parmesan cheese. | {
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"title": "Baked gnocchi with porcini, tomato and thyme recipe",
"content": "An average of 3.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_gnocchi_with_24351_16x9.jpg Learn to make homemade gnocchi that is baked to perfection in this comforting Italian dish from Saturday Kitchen. 1kg/2lb 4oz red potatoes, peeled and kept whole 350g/12oz ‘00’ flour, plus extra for rolling the gnocchi 2 free-range eggs, beaten 1kg/2lb 4oz red potatoes, peeled and kept whole 350g/12oz ‘00’ flour, plus extra for rolling the gnocchi 2 free-range eggs, beaten 3 tbsp extra virgin olive oil 1 garlic clove, finely sliced 1 tsp fresh thyme 20g/⅔oz dried porcini mushrooms, soaked in 500ml/18fl oz hot water and finely chopped 600ml/20fl oz tomato passata 2 tbsp mascarpone100g/3½oz finocchiona salami, sliced and cut in to matchsticks150g/5½oz Parmesan cheese, grated 3 tbsp extra virgin olive oil 1 garlic clove, finely sliced 1 tsp fresh thyme 20g/⅔oz dried porcini mushrooms, soaked in 500ml/18fl oz hot water and finely chopped 600ml/20fl oz tomato passata 2 tbsp mascarpone 100g/3½oz finocchiona salami, sliced and cut in to matchsticks 150g/5½oz Parmesan cheese, grated Method To make the gnocchi, place the potatoes into a large pot of salted water. Bring to the boil then cook over a medium heat for a further 30–40 minutes depending on the size of the potatoes. When you can push a knife through the potato, remove them with a slotted spoon and place them into a mouli or potato ricer. Crush the potatoes – they will be hot, but it’s good to crush them hot so that all the moisture evaporates in the steam after crushing. Place the flour on a large board or tray then add the potatoes. When the potato mix has cooled down a bit, add the beaten egg and use your hands to combine everything until you have a smooth ball. If the mixture feels too wet, add a little extra ‘00’ flour. Divide the gnocchi dough into four pieces and use the palms of your hands to roll each piece into a long sausage shape about 3cm/1¼in thick. Use a blunt knife to cut 3cm/1¼in pieces and then push each piece down the back of a fork, rolling the gnocchi so they have deep ridges on them. Repeat until you have used all the dough. The ridges help the gnocchi to pick up the sauce. Place the gnocchi in a single layer on a tray with a sprinkle of flour and cover with greaseproof paper – do not cover with cling film as this will make the gnocchi go wet and sticky. Chill in the fridge for 1 hour. To make the sauce, heat a large non-stick frying pan until hot then add the olive oil, garlic and fresh thyme and cook for 1 minute, without colouring the garlic.Add the chopped porcini mushrooms, then strain the soaking liquid through some kitchen paper or a coffee filter to remove the grit and add this to the pan. Reduce the liquid by half then add the tomato passata and cook slowly for 15 minutes or until the sauce is reduced by half. Keep warm.Bring a large pan of salted water to the boil. Add the gnocchi (you should have about 500g/1lb 2oz) and cook until they rise to the top of the pan then cook for a further 1 minute.Use a slotted spoon to remove the cooked gnocchi then add to the sauce, along with a ladle of gnocchi water and the mascarpone. Cook for 2–3 minutes over a medium heat, stirring with a wooden spoon so the gnocchi and the sauce become emulsified. The sauce should be thick enough to coat the back of a spoon easily. Season with salt and pepper as needed. Turn off the heat and leave for 2 minutes. Heat a small frying pan until hot, then add the salami matchsticks and cook for 2–3 minutes or until crispy. Drain the excess fat.Spoon the gnocchi and sauce on to the plate and sprinkle over the crispy salami, finish with grated Parmesan cheese. To make the gnocchi, place the potatoes into a large pot of salted water. Bring to the boil then cook over a medium heat for a further 30–40 minutes depending on the size of the potatoes. When you can push a knife through the potato, remove them with a slotted spoon and place them into a mouli or potato ricer. Crush the potatoes – they will be hot, but it’s good to crush them hot so that all the moisture evaporates in the steam after crushing. To make the gnocchi, place the potatoes into a large pot of salted water. Bring to the boil then cook over a medium heat for a further 30–40 minutes depending on the size of the potatoes. When you can push a knife through the potato, remove them with a slotted spoon and place them into a mouli or potato ricer. Crush the potatoes – they will be hot, but it’s good to crush them hot so that all the moisture evaporates in the steam after crushing. Place the flour on a large board or tray then add the potatoes. When the potato mix has cooled down a bit, add the beaten egg and use your hands to combine everything until you have a smooth ball. If the mixture feels too wet, add a little extra ‘00’ flour. Place the flour on a large board or tray then add the potatoes. When the potato mix has cooled down a bit, add the beaten egg and use your hands to combine everything until you have a smooth ball. If the mixture feels too wet, add a little extra ‘00’ flour. Divide the gnocchi dough into four pieces and use the palms of your hands to roll each piece into a long sausage shape about 3cm/1¼in thick. Use a blunt knife to cut 3cm/1¼in pieces and then push each piece down the back of a fork, rolling the gnocchi so they have deep ridges on them. Repeat until you have used all the dough. The ridges help the gnocchi to pick up the sauce. Place the gnocchi in a single layer on a tray with a sprinkle of flour and cover with greaseproof paper – do not cover with cling film as this will make the gnocchi go wet and sticky. Chill in the fridge for 1 hour. Divide the gnocchi dough into four pieces and use the palms of your hands to roll each piece into a long sausage shape about 3cm/1¼in thick. Use a blunt knife to cut 3cm/1¼in pieces and then push each piece down the back of a fork, rolling the gnocchi so they have deep ridges on them. Repeat until you have used all the dough. The ridges help the gnocchi to pick up the sauce. Place the gnocchi in a single layer on a tray with a sprinkle of flour and cover with greaseproof paper – do not cover with cling film as this will make the gnocchi go wet and sticky. Chill in the fridge for 1 hour. To make the sauce, heat a large non-stick frying pan until hot then add the olive oil, garlic and fresh thyme and cook for 1 minute, without colouring the garlic. To make the sauce, heat a large non-stick frying pan until hot then add the olive oil, garlic and fresh thyme and cook for 1 minute, without colouring the garlic. Add the chopped porcini mushrooms, then strain the soaking liquid through some kitchen paper or a coffee filter to remove the grit and add this to the pan. Reduce the liquid by half then add the tomato passata and cook slowly for 15 minutes or until the sauce is reduced by half. Keep warm. Add the chopped porcini mushrooms, then strain the soaking liquid through some kitchen paper or a coffee filter to remove the grit and add this to the pan. Reduce the liquid by half then add the tomato passata and cook slowly for 15 minutes or until the sauce is reduced by half. Keep warm. Bring a large pan of salted water to the boil. Add the gnocchi (you should have about 500g/1lb 2oz) and cook until they rise to the top of the pan then cook for a further 1 minute. Bring a large pan of salted water to the boil. Add the gnocchi (you should have about 500g/1lb 2oz) and cook until they rise to the top of the pan then cook for a further 1 minute. Use a slotted spoon to remove the cooked gnocchi then add to the sauce, along with a ladle of gnocchi water and the mascarpone. Cook for 2–3 minutes over a medium heat, stirring with a wooden spoon so the gnocchi and the sauce become emulsified. The sauce should be thick enough to coat the back of a spoon easily. Season with salt and pepper as needed. Turn off the heat and leave for 2 minutes. Use a slotted spoon to remove the cooked gnocchi then add to the sauce, along with a ladle of gnocchi water and the mascarpone. Cook for 2–3 minutes over a medium heat, stirring with a wooden spoon so the gnocchi and the sauce become emulsified. The sauce should be thick enough to coat the back of a spoon easily. Season with salt and pepper as needed. Turn off the heat and leave for 2 minutes. Heat a small frying pan until hot, then add the salami matchsticks and cook for 2–3 minutes or until crispy. Drain the excess fat. Heat a small frying pan until hot, then add the salami matchsticks and cook for 2–3 minutes or until crispy. Drain the excess fat. Spoon the gnocchi and sauce on to the plate and sprinkle over the crispy salami, finish with grated Parmesan cheese. Spoon the gnocchi and sauce on to the plate and sprinkle over the crispy salami, finish with grated Parmesan cheese."
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} | c8397c158267ecdc4a1f5640773831e9b3f9e019f88a5152e9c4f47505bafbe9 | Tagliatelle with mussels and saffron cream sauce recipe
An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/linguine_with_mussels_15573_16x9.jpg Theo Randall's creamy seafood tagliatelle has a divinely rich sauce flavoured with white wine, saffron and parsley. 2kg/4lb 8oz mussels in the shell, scrubbed and debearded4 tbsp extra virgin olive oil2 garlic cloves, thinly sliced150ml/¼ pint white wine1 sprig fresh thyme½ tsp saffron strands75ml/5 tbsp double cream100g/3½oz breadcrumbs 400g/14oz tagliatelle1 tbsp chopped fresh flatleaf parsleysea salt 2kg/4lb 8oz mussels in the shell, scrubbed and debearded 4 tbsp extra virgin olive oil 2 garlic cloves, thinly sliced 150ml/¼ pint white wine 1 sprig fresh thyme ½ tsp saffron strands 75ml/5 tbsp double cream 100g/3½oz breadcrumbs 400g/14oz tagliatelle 1 tbsp chopped fresh flatleaf parsley sea salt Method Discard any mussels with broken shells and any that refuse to close when tapped. In a large saucepan over a high heat, add 2 tablespoons of olive oil, then the mussels and garlic, place the lid on and cook for 2 minutes. Add the white wine and sprig of fresh thyme and cover again with the lid, then leave the mussels to cook for 4 minutes. Take off the lid and pour the mussels into a colander with a large bowl underneath to collect the cooking juices. Discard any mussels that remain closed. When the mussels have cooled down, select 12 of the best mussels for garnish and keep to one side.With the rest of the mussels, remove the mussel meat from the shell and keep to one side, then discard the shells. The juices are the base of the sauce so strain the juices through a fine sieve or, better still, a coffee filter, as this will collect any small pieces of grit. Place a large non-stick frying pan over a high heat then add the mussel juices and saffron strands, bring to the boil and allow to reduce by half, this will take 2–3 minutes. Add the cream, bring to a simmer then turn off the heat and keep to one side.In a small saucepan over a high heat add 2 tablespoons of olive oil, then add the breadcrumbs and cook them for 2 minutes or until they start to turn golden brown, stirring so the breadcrumbs are evenly browned. Empty the breadcrumbs onto some kitchen paper and season with sea salt, then leave to one side. In a large saucepan of boiling salted water, add the tagliatelle and cook for 3 minutes less than the packet suggests.Place the non-stick frying pan back on the stove. Use a pair of tongs to take the tagliatelle out of the water and add it to the sauce. Add a ladle of pasta water and then add the mussel meat with any resting juices from them into the frying pan with the sauce. Cook for 2 minutes then add the 12 mussels that you have kept aside, add the chopped parsley and stir the pasta so the sauce and the pasta are nicely emulsified. Add more pasta water if the pasta is not juicy.Serve the hot pasta with a generous amount of the fried breadcrumbs on top. Discard any mussels with broken shells and any that refuse to close when tapped. In a large saucepan over a high heat, add 2 tablespoons of olive oil, then the mussels and garlic, place the lid on and cook for 2 minutes. Add the white wine and sprig of fresh thyme and cover again with the lid, then leave the mussels to cook for 4 minutes. Discard any mussels with broken shells and any that refuse to close when tapped. In a large saucepan over a high heat, add 2 tablespoons of olive oil, then the mussels and garlic, place the lid on and cook for 2 minutes. Add the white wine and sprig of fresh thyme and cover again with the lid, then leave the mussels to cook for 4 minutes. Take off the lid and pour the mussels into a colander with a large bowl underneath to collect the cooking juices. Discard any mussels that remain closed. When the mussels have cooled down, select 12 of the best mussels for garnish and keep to one side. Take off the lid and pour the mussels into a colander with a large bowl underneath to collect the cooking juices. Discard any mussels that remain closed. When the mussels have cooled down, select 12 of the best mussels for garnish and keep to one side. With the rest of the mussels, remove the mussel meat from the shell and keep to one side, then discard the shells. The juices are the base of the sauce so strain the juices through a fine sieve or, better still, a coffee filter, as this will collect any small pieces of grit. With the rest of the mussels, remove the mussel meat from the shell and keep to one side, then discard the shells. The juices are the base of the sauce so strain the juices through a fine sieve or, better still, a coffee filter, as this will collect any small pieces of grit. Place a large non-stick frying pan over a high heat then add the mussel juices and saffron strands, bring to the boil and allow to reduce by half, this will take 2–3 minutes. Add the cream, bring to a simmer then turn off the heat and keep to one side. Place a large non-stick frying pan over a high heat then add the mussel juices and saffron strands, bring to the boil and allow to reduce by half, this will take 2–3 minutes. Add the cream, bring to a simmer then turn off the heat and keep to one side. In a small saucepan over a high heat add 2 tablespoons of olive oil, then add the breadcrumbs and cook them for 2 minutes or until they start to turn golden brown, stirring so the breadcrumbs are evenly browned. Empty the breadcrumbs onto some kitchen paper and season with sea salt, then leave to one side. In a small saucepan over a high heat add 2 tablespoons of olive oil, then add the breadcrumbs and cook them for 2 minutes or until they start to turn golden brown, stirring so the breadcrumbs are evenly browned. Empty the breadcrumbs onto some kitchen paper and season with sea salt, then leave to one side. In a large saucepan of boiling salted water, add the tagliatelle and cook for 3 minutes less than the packet suggests. In a large saucepan of boiling salted water, add the tagliatelle and cook for 3 minutes less than the packet suggests. Place the non-stick frying pan back on the stove. Use a pair of tongs to take the tagliatelle out of the water and add it to the sauce. Add a ladle of pasta water and then add the mussel meat with any resting juices from them into the frying pan with the sauce. Cook for 2 minutes then add the 12 mussels that you have kept aside, add the chopped parsley and stir the pasta so the sauce and the pasta are nicely emulsified. Add more pasta water if the pasta is not juicy. Place the non-stick frying pan back on the stove. Use a pair of tongs to take the tagliatelle out of the water and add it to the sauce. Add a ladle of pasta water and then add the mussel meat with any resting juices from them into the frying pan with the sauce. Cook for 2 minutes then add the 12 mussels that you have kept aside, add the chopped parsley and stir the pasta so the sauce and the pasta are nicely emulsified. Add more pasta water if the pasta is not juicy. Serve the hot pasta with a generous amount of the fried breadcrumbs on top. Serve the hot pasta with a generous amount of the fried breadcrumbs on top. | {
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"title": "Tagliatelle with mussels and saffron cream sauce recipe",
"content": "An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/linguine_with_mussels_15573_16x9.jpg Theo Randall's creamy seafood tagliatelle has a divinely rich sauce flavoured with white wine, saffron and parsley. 2kg/4lb 8oz mussels in the shell, scrubbed and debearded4 tbsp extra virgin olive oil2 garlic cloves, thinly sliced150ml/¼ pint white wine1 sprig fresh thyme½ tsp saffron strands75ml/5 tbsp double cream100g/3½oz breadcrumbs 400g/14oz tagliatelle1 tbsp chopped fresh flatleaf parsleysea salt 2kg/4lb 8oz mussels in the shell, scrubbed and debearded 4 tbsp extra virgin olive oil 2 garlic cloves, thinly sliced 150ml/¼ pint white wine 1 sprig fresh thyme ½ tsp saffron strands 75ml/5 tbsp double cream 100g/3½oz breadcrumbs 400g/14oz tagliatelle 1 tbsp chopped fresh flatleaf parsley sea salt Method Discard any mussels with broken shells and any that refuse to close when tapped. In a large saucepan over a high heat, add 2 tablespoons of olive oil, then the mussels and garlic, place the lid on and cook for 2 minutes. Add the white wine and sprig of fresh thyme and cover again with the lid, then leave the mussels to cook for 4 minutes. Take off the lid and pour the mussels into a colander with a large bowl underneath to collect the cooking juices. Discard any mussels that remain closed. When the mussels have cooled down, select 12 of the best mussels for garnish and keep to one side.With the rest of the mussels, remove the mussel meat from the shell and keep to one side, then discard the shells. The juices are the base of the sauce so strain the juices through a fine sieve or, better still, a coffee filter, as this will collect any small pieces of grit. Place a large non-stick frying pan over a high heat then add the mussel juices and saffron strands, bring to the boil and allow to reduce by half, this will take 2–3 minutes. Add the cream, bring to a simmer then turn off the heat and keep to one side.In a small saucepan over a high heat add 2 tablespoons of olive oil, then add the breadcrumbs and cook them for 2 minutes or until they start to turn golden brown, stirring so the breadcrumbs are evenly browned. Empty the breadcrumbs onto some kitchen paper and season with sea salt, then leave to one side. In a large saucepan of boiling salted water, add the tagliatelle and cook for 3 minutes less than the packet suggests.Place the non-stick frying pan back on the stove. Use a pair of tongs to take the tagliatelle out of the water and add it to the sauce. Add a ladle of pasta water and then add the mussel meat with any resting juices from them into the frying pan with the sauce. Cook for 2 minutes then add the 12 mussels that you have kept aside, add the chopped parsley and stir the pasta so the sauce and the pasta are nicely emulsified. Add more pasta water if the pasta is not juicy.Serve the hot pasta with a generous amount of the fried breadcrumbs on top. Discard any mussels with broken shells and any that refuse to close when tapped. In a large saucepan over a high heat, add 2 tablespoons of olive oil, then the mussels and garlic, place the lid on and cook for 2 minutes. Add the white wine and sprig of fresh thyme and cover again with the lid, then leave the mussels to cook for 4 minutes. Discard any mussels with broken shells and any that refuse to close when tapped. In a large saucepan over a high heat, add 2 tablespoons of olive oil, then the mussels and garlic, place the lid on and cook for 2 minutes. Add the white wine and sprig of fresh thyme and cover again with the lid, then leave the mussels to cook for 4 minutes. Take off the lid and pour the mussels into a colander with a large bowl underneath to collect the cooking juices. Discard any mussels that remain closed. When the mussels have cooled down, select 12 of the best mussels for garnish and keep to one side. Take off the lid and pour the mussels into a colander with a large bowl underneath to collect the cooking juices. Discard any mussels that remain closed. When the mussels have cooled down, select 12 of the best mussels for garnish and keep to one side. With the rest of the mussels, remove the mussel meat from the shell and keep to one side, then discard the shells. The juices are the base of the sauce so strain the juices through a fine sieve or, better still, a coffee filter, as this will collect any small pieces of grit. With the rest of the mussels, remove the mussel meat from the shell and keep to one side, then discard the shells. The juices are the base of the sauce so strain the juices through a fine sieve or, better still, a coffee filter, as this will collect any small pieces of grit. Place a large non-stick frying pan over a high heat then add the mussel juices and saffron strands, bring to the boil and allow to reduce by half, this will take 2–3 minutes. Add the cream, bring to a simmer then turn off the heat and keep to one side. Place a large non-stick frying pan over a high heat then add the mussel juices and saffron strands, bring to the boil and allow to reduce by half, this will take 2–3 minutes. Add the cream, bring to a simmer then turn off the heat and keep to one side. In a small saucepan over a high heat add 2 tablespoons of olive oil, then add the breadcrumbs and cook them for 2 minutes or until they start to turn golden brown, stirring so the breadcrumbs are evenly browned. Empty the breadcrumbs onto some kitchen paper and season with sea salt, then leave to one side. In a small saucepan over a high heat add 2 tablespoons of olive oil, then add the breadcrumbs and cook them for 2 minutes or until they start to turn golden brown, stirring so the breadcrumbs are evenly browned. Empty the breadcrumbs onto some kitchen paper and season with sea salt, then leave to one side. In a large saucepan of boiling salted water, add the tagliatelle and cook for 3 minutes less than the packet suggests. In a large saucepan of boiling salted water, add the tagliatelle and cook for 3 minutes less than the packet suggests. Place the non-stick frying pan back on the stove. Use a pair of tongs to take the tagliatelle out of the water and add it to the sauce. Add a ladle of pasta water and then add the mussel meat with any resting juices from them into the frying pan with the sauce. Cook for 2 minutes then add the 12 mussels that you have kept aside, add the chopped parsley and stir the pasta so the sauce and the pasta are nicely emulsified. Add more pasta water if the pasta is not juicy. Place the non-stick frying pan back on the stove. Use a pair of tongs to take the tagliatelle out of the water and add it to the sauce. Add a ladle of pasta water and then add the mussel meat with any resting juices from them into the frying pan with the sauce. Cook for 2 minutes then add the 12 mussels that you have kept aside, add the chopped parsley and stir the pasta so the sauce and the pasta are nicely emulsified. Add more pasta water if the pasta is not juicy. Serve the hot pasta with a generous amount of the fried breadcrumbs on top. Serve the hot pasta with a generous amount of the fried breadcrumbs on top."
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} | 191aa478dc5066d73112ed19f140708199d79303aba380e1d0dd4eb47ebe6ce7 | Caponata, lamb rump and salsa verde recipe
To make the lamp rump, put the lemon juice and peel in a shallow dish, add the lamb rumps, garlic quarters, chopped rosemary, cover with cling film and leave at room temperature for 1 hour. Turn over a couple of times while marinating. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with greaseproof paper.To make the caponata, place the cut aubergines in a large bowl with a sprinkle of salt and 3 tablespoons of olive oil. Mix throughly so that the aubergine pieces are covered in olive oil and place on the trays so that they are not on top of each other, but fill the trays. Cook in the preheated oven for 15 minutes, take out of the oven and turn over the aubergine slices and put back in the oven for a further 10 minutes. Check that they are cooked by using a sharp knife to cut in to the outside edge of the aubergine – if the knife goes through easily and there is no resistance, then the aubergine is cooked.Heat a large heavy-based saucepan over a medium heat, add 2 tablespoons of olive oil to the pan and the sliced onion and celery. Turn the heat to low and cook for 10 minutes. Add the peppers to the onions, and add a generous pinch of salt to the pan. Place a tight-fitting lid on top, so that the peppers start to steam and become softer. After 10 minutes cooking, add the courgettes and cook without the lid for a further 10 minutes stirring occasionally. Add the tomato passata and cook, still on a low heat, for a further 10 minutes so that the tomato passata has reduced in volume by half. Add the capers, pine nuts, torn basil and finally the roasted aubergines. Mix together well and leave on the stove to cook very gently for a further 5 minutes so that the aubergines combine with the other ingredients. Add salt and pepper to taste.To finish the lamb, add 2 tablespoons of olive oil to the marinade and season with sea salt and black pepper. Remove each lamb rump from the marinade and place on kitchen paper to soak up any excess marinade. Season with sea salt and black pepper. Heat a tablespoon of olive oil in an ovenproof frying pan and fry the lamb on all sides then place the lamb fat side down in the pan, transfer to the oven and roast for 8 minutes. Remove from the oven and leave the lamb rumps in the pan. Turn them over a couple of times but not on the heat, just let them rest in the warm pan.To make the salsa verde, place all the ingredients (except the mustard and oil) onto a large chopping board. Using a cook’s knife, finely chop all the herbs and then the anchovies and capers. Place in a bowl and mix together with the mustard and olive oil. Taste and add salt if needed. Carve the lamb rumps and place onto a serving plate alongside the caponata and spoon the salsa verde on top of the lamb. To make the lamp rump, put the lemon juice and peel in a shallow dish, add the lamb rumps, garlic quarters, chopped rosemary, cover with cling film and leave at room temperature for 1 hour. Turn over a couple of times while marinating. To make the lamp rump, put the lemon juice and peel in a shallow dish, add the lamb rumps, garlic quarters, chopped rosemary, cover with cling film and leave at room temperature for 1 hour. Turn over a couple of times while marinating. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with greaseproof paper. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with greaseproof paper. To make the caponata, place the cut aubergines in a large bowl with a sprinkle of salt and 3 tablespoons of olive oil. Mix throughly so that the aubergine pieces are covered in olive oil and place on the trays so that they are not on top of each other, but fill the trays. Cook in the preheated oven for 15 minutes, take out of the oven and turn over the aubergine slices and put back in the oven for a further 10 minutes. Check that they are cooked by using a sharp knife to cut in to the outside edge of the aubergine – if the knife goes through easily and there is no resistance, then the aubergine is cooked. To make the caponata, place the cut aubergines in a large bowl with a sprinkle of salt and 3 tablespoons of olive oil. Mix throughly so that the aubergine pieces are covered in olive oil and place on the trays so that they are not on top of each other, but fill the trays. Cook in the preheated oven for 15 minutes, take out of the oven and turn over the aubergine slices and put back in the oven for a further 10 minutes. Check that they are cooked by using a sharp knife to cut in to the outside edge of the aubergine – if the knife goes through easily and there is no resistance, then the aubergine is cooked. Heat a large heavy-based saucepan over a medium heat, add 2 tablespoons of olive oil to the pan and the sliced onion and celery. Turn the heat to low and cook for 10 minutes. Add the peppers to the onions, and add a generous pinch of salt to the pan. Place a tight-fitting lid on top, so that the peppers start to steam and become softer. After 10 minutes cooking, add the courgettes and cook without the lid for a further 10 minutes stirring occasionally. Add the tomato passata and cook, still on a low heat, for a further 10 minutes so that the tomato passata has reduced in volume by half. Add the capers, pine nuts, torn basil and finally the roasted aubergines. Mix together well and leave on the stove to cook very gently for a further 5 minutes so that the aubergines combine with the other ingredients. Add salt and pepper to taste. Heat a large heavy-based saucepan over a medium heat, add 2 tablespoons of olive oil to the pan and the sliced onion and celery. Turn the heat to low and cook for 10 minutes. Add the peppers to the onions, and add a generous pinch of salt to the pan. Place a tight-fitting lid on top, so that the peppers start to steam and become softer. After 10 minutes cooking, add the courgettes and cook without the lid for a further 10 minutes stirring occasionally. Add the tomato passata and cook, still on a low heat, for a further 10 minutes so that the tomato passata has reduced in volume by half. Add the capers, pine nuts, torn basil and finally the roasted aubergines. Mix together well and leave on the stove to cook very gently for a further 5 minutes so that the aubergines combine with the other ingredients. Add salt and pepper to taste. To finish the lamb, add 2 tablespoons of olive oil to the marinade and season with sea salt and black pepper. To finish the lamb, add 2 tablespoons of olive oil to the marinade and season with sea salt and black pepper. Remove each lamb rump from the marinade and place on kitchen paper to soak up any excess marinade. Season with sea salt and black pepper. Heat a tablespoon of olive oil in an ovenproof frying pan and fry the lamb on all sides then place the lamb fat side down in the pan, transfer to the oven and roast for 8 minutes. Remove each lamb rump from the marinade and place on kitchen paper to soak up any excess marinade. Season with sea salt and black pepper. Heat a tablespoon of olive oil in an ovenproof frying pan and fry the lamb on all sides then place the lamb fat side down in the pan, transfer to the oven and roast for 8 minutes. Remove from the oven and leave the lamb rumps in the pan. Turn them over a couple of times but not on the heat, just let them rest in the warm pan. Remove from the oven and leave the lamb rumps in the pan. Turn them over a couple of times but not on the heat, just let them rest in the warm pan. To make the salsa verde, place all the ingredients (except the mustard and oil) onto a large chopping board. Using a cook’s knife, finely chop all the herbs and then the anchovies and capers. Place in a bowl and mix together with the mustard and olive oil. Taste and add salt if needed. To make the salsa verde, place all the ingredients (except the mustard and oil) onto a large chopping board. Using a cook’s knife, finely chop all the herbs and then the anchovies and capers. Place in a bowl and mix together with the mustard and olive oil. Taste and add salt if needed. Carve the lamb rumps and place onto a serving plate alongside the caponata and spoon the salsa verde on top of the lamb. Carve the lamb rumps and place onto a serving plate alongside the caponata and spoon the salsa verde on top of the lamb. | {
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"title": "Caponata, lamb rump and salsa verde recipe",
"content": "To make the lamp rump, put the lemon juice and peel in a shallow dish, add the lamb rumps, garlic quarters, chopped rosemary, cover with cling film and leave at room temperature for 1 hour. Turn over a couple of times while marinating. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with greaseproof paper.To make the caponata, place the cut aubergines in a large bowl with a sprinkle of salt and 3 tablespoons of olive oil. Mix throughly so that the aubergine pieces are covered in olive oil and place on the trays so that they are not on top of each other, but fill the trays. Cook in the preheated oven for 15 minutes, take out of the oven and turn over the aubergine slices and put back in the oven for a further 10 minutes. Check that they are cooked by using a sharp knife to cut in to the outside edge of the aubergine – if the knife goes through easily and there is no resistance, then the aubergine is cooked.Heat a large heavy-based saucepan over a medium heat, add 2 tablespoons of olive oil to the pan and the sliced onion and celery. Turn the heat to low and cook for 10 minutes. Add the peppers to the onions, and add a generous pinch of salt to the pan. Place a tight-fitting lid on top, so that the peppers start to steam and become softer. After 10 minutes cooking, add the courgettes and cook without the lid for a further 10 minutes stirring occasionally. Add the tomato passata and cook, still on a low heat, for a further 10 minutes so that the tomato passata has reduced in volume by half. Add the capers, pine nuts, torn basil and finally the roasted aubergines. Mix together well and leave on the stove to cook very gently for a further 5 minutes so that the aubergines combine with the other ingredients. Add salt and pepper to taste.To finish the lamb, add 2 tablespoons of olive oil to the marinade and season with sea salt and black pepper. Remove each lamb rump from the marinade and place on kitchen paper to soak up any excess marinade. Season with sea salt and black pepper. Heat a tablespoon of olive oil in an ovenproof frying pan and fry the lamb on all sides then place the lamb fat side down in the pan, transfer to the oven and roast for 8 minutes. Remove from the oven and leave the lamb rumps in the pan. Turn them over a couple of times but not on the heat, just let them rest in the warm pan.To make the salsa verde, place all the ingredients (except the mustard and oil) onto a large chopping board. Using a cook’s knife, finely chop all the herbs and then the anchovies and capers. Place in a bowl and mix together with the mustard and olive oil. Taste and add salt if needed. Carve the lamb rumps and place onto a serving plate alongside the caponata and spoon the salsa verde on top of the lamb. To make the lamp rump, put the lemon juice and peel in a shallow dish, add the lamb rumps, garlic quarters, chopped rosemary, cover with cling film and leave at room temperature for 1 hour. Turn over a couple of times while marinating. To make the lamp rump, put the lemon juice and peel in a shallow dish, add the lamb rumps, garlic quarters, chopped rosemary, cover with cling film and leave at room temperature for 1 hour. Turn over a couple of times while marinating. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with greaseproof paper. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with greaseproof paper. To make the caponata, place the cut aubergines in a large bowl with a sprinkle of salt and 3 tablespoons of olive oil. Mix throughly so that the aubergine pieces are covered in olive oil and place on the trays so that they are not on top of each other, but fill the trays. Cook in the preheated oven for 15 minutes, take out of the oven and turn over the aubergine slices and put back in the oven for a further 10 minutes. Check that they are cooked by using a sharp knife to cut in to the outside edge of the aubergine – if the knife goes through easily and there is no resistance, then the aubergine is cooked. To make the caponata, place the cut aubergines in a large bowl with a sprinkle of salt and 3 tablespoons of olive oil. Mix throughly so that the aubergine pieces are covered in olive oil and place on the trays so that they are not on top of each other, but fill the trays. Cook in the preheated oven for 15 minutes, take out of the oven and turn over the aubergine slices and put back in the oven for a further 10 minutes. Check that they are cooked by using a sharp knife to cut in to the outside edge of the aubergine – if the knife goes through easily and there is no resistance, then the aubergine is cooked. Heat a large heavy-based saucepan over a medium heat, add 2 tablespoons of olive oil to the pan and the sliced onion and celery. Turn the heat to low and cook for 10 minutes. Add the peppers to the onions, and add a generous pinch of salt to the pan. Place a tight-fitting lid on top, so that the peppers start to steam and become softer. After 10 minutes cooking, add the courgettes and cook without the lid for a further 10 minutes stirring occasionally. Add the tomato passata and cook, still on a low heat, for a further 10 minutes so that the tomato passata has reduced in volume by half. Add the capers, pine nuts, torn basil and finally the roasted aubergines. Mix together well and leave on the stove to cook very gently for a further 5 minutes so that the aubergines combine with the other ingredients. Add salt and pepper to taste. Heat a large heavy-based saucepan over a medium heat, add 2 tablespoons of olive oil to the pan and the sliced onion and celery. Turn the heat to low and cook for 10 minutes. Add the peppers to the onions, and add a generous pinch of salt to the pan. Place a tight-fitting lid on top, so that the peppers start to steam and become softer. After 10 minutes cooking, add the courgettes and cook without the lid for a further 10 minutes stirring occasionally. Add the tomato passata and cook, still on a low heat, for a further 10 minutes so that the tomato passata has reduced in volume by half. Add the capers, pine nuts, torn basil and finally the roasted aubergines. Mix together well and leave on the stove to cook very gently for a further 5 minutes so that the aubergines combine with the other ingredients. Add salt and pepper to taste. To finish the lamb, add 2 tablespoons of olive oil to the marinade and season with sea salt and black pepper. To finish the lamb, add 2 tablespoons of olive oil to the marinade and season with sea salt and black pepper. Remove each lamb rump from the marinade and place on kitchen paper to soak up any excess marinade. Season with sea salt and black pepper. Heat a tablespoon of olive oil in an ovenproof frying pan and fry the lamb on all sides then place the lamb fat side down in the pan, transfer to the oven and roast for 8 minutes. Remove each lamb rump from the marinade and place on kitchen paper to soak up any excess marinade. Season with sea salt and black pepper. Heat a tablespoon of olive oil in an ovenproof frying pan and fry the lamb on all sides then place the lamb fat side down in the pan, transfer to the oven and roast for 8 minutes. Remove from the oven and leave the lamb rumps in the pan. Turn them over a couple of times but not on the heat, just let them rest in the warm pan. Remove from the oven and leave the lamb rumps in the pan. Turn them over a couple of times but not on the heat, just let them rest in the warm pan. To make the salsa verde, place all the ingredients (except the mustard and oil) onto a large chopping board. Using a cook’s knife, finely chop all the herbs and then the anchovies and capers. Place in a bowl and mix together with the mustard and olive oil. Taste and add salt if needed. To make the salsa verde, place all the ingredients (except the mustard and oil) onto a large chopping board. Using a cook’s knife, finely chop all the herbs and then the anchovies and capers. Place in a bowl and mix together with the mustard and olive oil. Taste and add salt if needed. Carve the lamb rumps and place onto a serving plate alongside the caponata and spoon the salsa verde on top of the lamb. Carve the lamb rumps and place onto a serving plate alongside the caponata and spoon the salsa verde on top of the lamb."
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} | e478857ef4f4f74dc4d5ffec8ea6752f2807182b36bf896bd6e805556493ba80 | Baked sea bass with fennel and porcini mushroom recipe
An average of 4.5 out of 5 stars from 4 ratings This fish supper features sea bass topped in a butter sauce and served with protein-packed lentils. 70g/2½oz unsalted butter, plus extra for greasing2 sea bass fillets, about 175g/6oz each1 fennel bulb, core removed, sliced and blanched 1 fresh porcini mushroom, trimmed and sliced2 fresh thyme sprigs 100ml/3½fl oz dry white vermouth400g/14oz rainbow chard, trimmed and washed1 tsp extra virgin olive oilsea salt and freshly ground black pepper100g/3½oz cooked Umbrian lentils (lentils de castellucio), to serve 70g/2½oz unsalted butter, plus extra for greasing 2 sea bass fillets, about 175g/6oz each 1 fennel bulb, core removed, sliced and blanched 1 fresh porcini mushroom, trimmed and sliced 2 fresh thyme sprigs 100ml/3½fl oz dry white vermouth 400g/14oz rainbow chard, trimmed and washed 1 tsp extra virgin olive oil sea salt and freshly ground black pepper 100g/3½oz cooked Umbrian lentils (lentils de castellucio), to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Fold two sheets of kitchen foil into two large squares and grease the tops of the squares with butter.Place a fish fillet, skin-side up, in the middle of each square of foil. Top each fillet with the fennel, mushroom and thyme. Season with salt and pepper.Fold the sides of the foil up around the fish and pour the vermouth over each fillet. Seal up the foil edges to create a parcel. Set the foil parcels on a baking tray and bake for 10–12 minutes. Check to see if the fish is cooked by carefully opening the parcel and piercing the fish with a toothpick. If it goes in with no resistance, the fish is ready. Meanwhile, bring a saucepan of lightly salted water to the boil. Add the rainbow chard to the pan and cook for 2 minutes, or until wilted. Drain in a colander and squeeze out the excess water. Season the chard with salt and pepper and drizzle with the olive oil. Strain the juices from the fish parcels into a saucepan and set the fish aside in the foil to keep hot. Bring to the boil, reduce by half and then add the butter.Top the seabass topped with the butter sauce and serve with the chard and cooked lentils alongside. Preheat the oven to 200C/180C Fan/Gas 6. Fold two sheets of kitchen foil into two large squares and grease the tops of the squares with butter. Preheat the oven to 200C/180C Fan/Gas 6. Fold two sheets of kitchen foil into two large squares and grease the tops of the squares with butter. Place a fish fillet, skin-side up, in the middle of each square of foil. Top each fillet with the fennel, mushroom and thyme. Season with salt and pepper. Place a fish fillet, skin-side up, in the middle of each square of foil. Top each fillet with the fennel, mushroom and thyme. Season with salt and pepper. Fold the sides of the foil up around the fish and pour the vermouth over each fillet. Seal up the foil edges to create a parcel. Fold the sides of the foil up around the fish and pour the vermouth over each fillet. Seal up the foil edges to create a parcel. Set the foil parcels on a baking tray and bake for 10–12 minutes. Check to see if the fish is cooked by carefully opening the parcel and piercing the fish with a toothpick. If it goes in with no resistance, the fish is ready. Set the foil parcels on a baking tray and bake for 10–12 minutes. Check to see if the fish is cooked by carefully opening the parcel and piercing the fish with a toothpick. If it goes in with no resistance, the fish is ready. Meanwhile, bring a saucepan of lightly salted water to the boil. Add the rainbow chard to the pan and cook for 2 minutes, or until wilted. Drain in a colander and squeeze out the excess water. Season the chard with salt and pepper and drizzle with the olive oil. Meanwhile, bring a saucepan of lightly salted water to the boil. Add the rainbow chard to the pan and cook for 2 minutes, or until wilted. Drain in a colander and squeeze out the excess water. Season the chard with salt and pepper and drizzle with the olive oil. Strain the juices from the fish parcels into a saucepan and set the fish aside in the foil to keep hot. Bring to the boil, reduce by half and then add the butter. Strain the juices from the fish parcels into a saucepan and set the fish aside in the foil to keep hot. Bring to the boil, reduce by half and then add the butter. Top the seabass topped with the butter sauce and serve with the chard and cooked lentils alongside. Top the seabass topped with the butter sauce and serve with the chard and cooked lentils alongside. | {
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"title": "Baked sea bass with fennel and porcini mushroom recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings This fish supper features sea bass topped in a butter sauce and served with protein-packed lentils. 70g/2½oz unsalted butter, plus extra for greasing2 sea bass fillets, about 175g/6oz each1 fennel bulb, core removed, sliced and blanched 1 fresh porcini mushroom, trimmed and sliced2 fresh thyme sprigs 100ml/3½fl oz dry white vermouth400g/14oz rainbow chard, trimmed and washed1 tsp extra virgin olive oilsea salt and freshly ground black pepper100g/3½oz cooked Umbrian lentils (lentils de castellucio), to serve 70g/2½oz unsalted butter, plus extra for greasing 2 sea bass fillets, about 175g/6oz each 1 fennel bulb, core removed, sliced and blanched 1 fresh porcini mushroom, trimmed and sliced 2 fresh thyme sprigs 100ml/3½fl oz dry white vermouth 400g/14oz rainbow chard, trimmed and washed 1 tsp extra virgin olive oil sea salt and freshly ground black pepper 100g/3½oz cooked Umbrian lentils (lentils de castellucio), to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Fold two sheets of kitchen foil into two large squares and grease the tops of the squares with butter.Place a fish fillet, skin-side up, in the middle of each square of foil. Top each fillet with the fennel, mushroom and thyme. Season with salt and pepper.Fold the sides of the foil up around the fish and pour the vermouth over each fillet. Seal up the foil edges to create a parcel. Set the foil parcels on a baking tray and bake for 10–12 minutes. Check to see if the fish is cooked by carefully opening the parcel and piercing the fish with a toothpick. If it goes in with no resistance, the fish is ready. Meanwhile, bring a saucepan of lightly salted water to the boil. Add the rainbow chard to the pan and cook for 2 minutes, or until wilted. Drain in a colander and squeeze out the excess water. Season the chard with salt and pepper and drizzle with the olive oil. Strain the juices from the fish parcels into a saucepan and set the fish aside in the foil to keep hot. Bring to the boil, reduce by half and then add the butter.Top the seabass topped with the butter sauce and serve with the chard and cooked lentils alongside. Preheat the oven to 200C/180C Fan/Gas 6. Fold two sheets of kitchen foil into two large squares and grease the tops of the squares with butter. Preheat the oven to 200C/180C Fan/Gas 6. Fold two sheets of kitchen foil into two large squares and grease the tops of the squares with butter. Place a fish fillet, skin-side up, in the middle of each square of foil. Top each fillet with the fennel, mushroom and thyme. Season with salt and pepper. Place a fish fillet, skin-side up, in the middle of each square of foil. Top each fillet with the fennel, mushroom and thyme. Season with salt and pepper. Fold the sides of the foil up around the fish and pour the vermouth over each fillet. Seal up the foil edges to create a parcel. Fold the sides of the foil up around the fish and pour the vermouth over each fillet. Seal up the foil edges to create a parcel. Set the foil parcels on a baking tray and bake for 10–12 minutes. Check to see if the fish is cooked by carefully opening the parcel and piercing the fish with a toothpick. If it goes in with no resistance, the fish is ready. Set the foil parcels on a baking tray and bake for 10–12 minutes. Check to see if the fish is cooked by carefully opening the parcel and piercing the fish with a toothpick. If it goes in with no resistance, the fish is ready. Meanwhile, bring a saucepan of lightly salted water to the boil. Add the rainbow chard to the pan and cook for 2 minutes, or until wilted. Drain in a colander and squeeze out the excess water. Season the chard with salt and pepper and drizzle with the olive oil. Meanwhile, bring a saucepan of lightly salted water to the boil. Add the rainbow chard to the pan and cook for 2 minutes, or until wilted. Drain in a colander and squeeze out the excess water. Season the chard with salt and pepper and drizzle with the olive oil. Strain the juices from the fish parcels into a saucepan and set the fish aside in the foil to keep hot. Bring to the boil, reduce by half and then add the butter. Strain the juices from the fish parcels into a saucepan and set the fish aside in the foil to keep hot. Bring to the boil, reduce by half and then add the butter. Top the seabass topped with the butter sauce and serve with the chard and cooked lentils alongside. Top the seabass topped with the butter sauce and serve with the chard and cooked lentils alongside."
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} | 95da70815614e279f6deb74528b5ac88b9aa93ee573a4b77ccc218994e2c9153 | Grilled sirloin ‘tagliata’ with salsa verde recipe
An average of 4.3 out of 5 stars from 6 ratings Slices of rare grilled steak with garlicky beans, roast tomatoes and a herby salsa verde make a wonderful meal for two. 200g/7oz fresh borlotti beans, podded 3 garlic cloves1 sprig sage 1 plum tomato, quartered 3 tbsp olive oilsalt and freshly ground black pepper 200g/7oz fresh borlotti beans, podded 3 garlic cloves 1 sprig sage 1 plum tomato, quartered 3 tbsp olive oil salt and freshly ground black pepper 200g/7oz datterini tomatoes (or baby plum tomatoes), halved1 sprig thyme1 tbsp olive oilsalt and freshly ground black pepper 200g/7oz datterini tomatoes (or baby plum tomatoes), halved 1 sprig thyme 1 tbsp olive oil salt and freshly ground black pepper 350g/12oz dry aged sirloin steak1 tbsp olive oilsalt and freshly ground black pepper 350g/12oz dry aged sirloin steak 1 tbsp olive oil salt and freshly ground black pepper 2 anchovy fillets 1½ tbsp capers¼ garlic clove100g/3½oz flat leaf parsley, very finely chopped 30g/1oz mint, very finely chopped25g/1oz marjoram, very finely chopped50g/1¾oz wild rocket, very finely chopped4 tbsp extra virgin olive oil1 tbsp Dijon mustard, or to tastesea salt and freshly ground black pepper 2 anchovy fillets 1½ tbsp capers ¼ garlic clove 100g/3½oz flat leaf parsley, very finely chopped 30g/1oz mint, very finely chopped 25g/1oz marjoram, very finely chopped 50g/1¾oz wild rocket, very finely chopped 4 tbsp extra virgin olive oil 1 tbsp Dijon mustard, or to taste sea salt and freshly ground black pepper 1 bunch dandelion leaves1 tsp balsamic vinegar 1 bunch dandelion leaves 1 tsp balsamic vinegar Method To make the beans, preheat the oven to 180C/160 Fan/Gas 4. Put the beans, garlic, sage and tomato into a roasting tin and coat in olive oil. Pour in enough water to cover the beans and then make a tight lid with tin foil. Bake for 40 minutes.Remove the foil and put the garlic, sage and tomato into a blender. Blend to make a smooth paste, and stir into the beans. Season with salt and pepper and set aside.Put the tomatoes and thyme into a roasting tin and coat in olive oil. Season with salt and pepper and roast for 20 minutes, until slightly dried. To make the beef, heat a griddle pan or barbecue until smoking. Rub the steak with the oil and season both sides with salt and freshly ground black pepper. Add the steak to the hot griddle and grill for 2 minutes on each side. Leave to rest on a warm plate. To make the salsa verde, put the anchovies, capers and garlic into a pestle and mortar and pound to a paste. Add the herbs, rocket olive oil and Dijon mustard. Season with salt and pepper. To serve, spoon the beans onto a large serving plate. Slice the beef into thin strips and lie on top of the beans.Drizzle over the tomatoes and salsa verde. Toss the dandelion leaves with balsamic and scatter on top. To make the beans, preheat the oven to 180C/160 Fan/Gas 4. To make the beans, preheat the oven to 180C/160 Fan/Gas 4. Put the beans, garlic, sage and tomato into a roasting tin and coat in olive oil. Pour in enough water to cover the beans and then make a tight lid with tin foil. Bake for 40 minutes. Put the beans, garlic, sage and tomato into a roasting tin and coat in olive oil. Pour in enough water to cover the beans and then make a tight lid with tin foil. Bake for 40 minutes. Remove the foil and put the garlic, sage and tomato into a blender. Blend to make a smooth paste, and stir into the beans. Season with salt and pepper and set aside. Remove the foil and put the garlic, sage and tomato into a blender. Blend to make a smooth paste, and stir into the beans. Season with salt and pepper and set aside. Put the tomatoes and thyme into a roasting tin and coat in olive oil. Season with salt and pepper and roast for 20 minutes, until slightly dried. Put the tomatoes and thyme into a roasting tin and coat in olive oil. Season with salt and pepper and roast for 20 minutes, until slightly dried. To make the beef, heat a griddle pan or barbecue until smoking. Rub the steak with the oil and season both sides with salt and freshly ground black pepper. Add the steak to the hot griddle and grill for 2 minutes on each side. Leave to rest on a warm plate. To make the beef, heat a griddle pan or barbecue until smoking. Rub the steak with the oil and season both sides with salt and freshly ground black pepper. Add the steak to the hot griddle and grill for 2 minutes on each side. Leave to rest on a warm plate. To make the salsa verde, put the anchovies, capers and garlic into a pestle and mortar and pound to a paste. Add the herbs, rocket olive oil and Dijon mustard. Season with salt and pepper. To make the salsa verde, put the anchovies, capers and garlic into a pestle and mortar and pound to a paste. Add the herbs, rocket olive oil and Dijon mustard. Season with salt and pepper. To serve, spoon the beans onto a large serving plate. Slice the beef into thin strips and lie on top of the beans.Drizzle over the tomatoes and salsa verde. Toss the dandelion leaves with balsamic and scatter on top. To serve, spoon the beans onto a large serving plate. Slice the beef into thin strips and lie on top of the beans.Drizzle over the tomatoes and salsa verde. Toss the dandelion leaves with balsamic and scatter on top. | {
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"content": "An average of 4.3 out of 5 stars from 6 ratings Slices of rare grilled steak with garlicky beans, roast tomatoes and a herby salsa verde make a wonderful meal for two. 200g/7oz fresh borlotti beans, podded 3 garlic cloves1 sprig sage 1 plum tomato, quartered 3 tbsp olive oilsalt and freshly ground black pepper 200g/7oz fresh borlotti beans, podded 3 garlic cloves 1 sprig sage 1 plum tomato, quartered 3 tbsp olive oil salt and freshly ground black pepper 200g/7oz datterini tomatoes (or baby plum tomatoes), halved1 sprig thyme1 tbsp olive oilsalt and freshly ground black pepper 200g/7oz datterini tomatoes (or baby plum tomatoes), halved 1 sprig thyme 1 tbsp olive oil salt and freshly ground black pepper 350g/12oz dry aged sirloin steak1 tbsp olive oilsalt and freshly ground black pepper 350g/12oz dry aged sirloin steak 1 tbsp olive oil salt and freshly ground black pepper 2 anchovy fillets 1½ tbsp capers¼ garlic clove100g/3½oz flat leaf parsley, very finely chopped 30g/1oz mint, very finely chopped25g/1oz marjoram, very finely chopped50g/1¾oz wild rocket, very finely chopped4 tbsp extra virgin olive oil1 tbsp Dijon mustard, or to tastesea salt and freshly ground black pepper 2 anchovy fillets 1½ tbsp capers ¼ garlic clove 100g/3½oz flat leaf parsley, very finely chopped 30g/1oz mint, very finely chopped 25g/1oz marjoram, very finely chopped 50g/1¾oz wild rocket, very finely chopped 4 tbsp extra virgin olive oil 1 tbsp Dijon mustard, or to taste sea salt and freshly ground black pepper 1 bunch dandelion leaves1 tsp balsamic vinegar 1 bunch dandelion leaves 1 tsp balsamic vinegar Method To make the beans, preheat the oven to 180C/160 Fan/Gas 4. Put the beans, garlic, sage and tomato into a roasting tin and coat in olive oil. Pour in enough water to cover the beans and then make a tight lid with tin foil. Bake for 40 minutes.Remove the foil and put the garlic, sage and tomato into a blender. Blend to make a smooth paste, and stir into the beans. Season with salt and pepper and set aside.Put the tomatoes and thyme into a roasting tin and coat in olive oil. Season with salt and pepper and roast for 20 minutes, until slightly dried. To make the beef, heat a griddle pan or barbecue until smoking. Rub the steak with the oil and season both sides with salt and freshly ground black pepper. Add the steak to the hot griddle and grill for 2 minutes on each side. Leave to rest on a warm plate. To make the salsa verde, put the anchovies, capers and garlic into a pestle and mortar and pound to a paste. Add the herbs, rocket olive oil and Dijon mustard. Season with salt and pepper. To serve, spoon the beans onto a large serving plate. Slice the beef into thin strips and lie on top of the beans.Drizzle over the tomatoes and salsa verde. Toss the dandelion leaves with balsamic and scatter on top. To make the beans, preheat the oven to 180C/160 Fan/Gas 4. To make the beans, preheat the oven to 180C/160 Fan/Gas 4. Put the beans, garlic, sage and tomato into a roasting tin and coat in olive oil. Pour in enough water to cover the beans and then make a tight lid with tin foil. Bake for 40 minutes. Put the beans, garlic, sage and tomato into a roasting tin and coat in olive oil. Pour in enough water to cover the beans and then make a tight lid with tin foil. Bake for 40 minutes. Remove the foil and put the garlic, sage and tomato into a blender. Blend to make a smooth paste, and stir into the beans. Season with salt and pepper and set aside. Remove the foil and put the garlic, sage and tomato into a blender. Blend to make a smooth paste, and stir into the beans. Season with salt and pepper and set aside. Put the tomatoes and thyme into a roasting tin and coat in olive oil. Season with salt and pepper and roast for 20 minutes, until slightly dried. Put the tomatoes and thyme into a roasting tin and coat in olive oil. Season with salt and pepper and roast for 20 minutes, until slightly dried. To make the beef, heat a griddle pan or barbecue until smoking. Rub the steak with the oil and season both sides with salt and freshly ground black pepper. Add the steak to the hot griddle and grill for 2 minutes on each side. Leave to rest on a warm plate. To make the beef, heat a griddle pan or barbecue until smoking. Rub the steak with the oil and season both sides with salt and freshly ground black pepper. Add the steak to the hot griddle and grill for 2 minutes on each side. Leave to rest on a warm plate. To make the salsa verde, put the anchovies, capers and garlic into a pestle and mortar and pound to a paste. Add the herbs, rocket olive oil and Dijon mustard. Season with salt and pepper. To make the salsa verde, put the anchovies, capers and garlic into a pestle and mortar and pound to a paste. Add the herbs, rocket olive oil and Dijon mustard. Season with salt and pepper. To serve, spoon the beans onto a large serving plate. Slice the beef into thin strips and lie on top of the beans.Drizzle over the tomatoes and salsa verde. Toss the dandelion leaves with balsamic and scatter on top. To serve, spoon the beans onto a large serving plate. Slice the beef into thin strips and lie on top of the beans.Drizzle over the tomatoes and salsa verde. Toss the dandelion leaves with balsamic and scatter on top."
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} | d0273663135edfbf947f2df188e0c7f947578d8977601a407d5c83f4a947ed1e | Tagliarini with red mullet pangrattato recipe
Tagliarini with red mullet, tomatoes, olives and pangrattato An average of 5.0 out of 5 stars from 1 rating Tagliarini is a ribbon pasta, similar to spaghetti or linguine. The deep-fried breadcrumbs add a satisfying crunch to this summery pasta dish for two. sunflower oil, for deep-frying100g/3½oz stale bread, roughly chopped into coarse crumbs5 tbsp extra virgin olive oil1 garlic clove, thinly sliced8 taggiasca or small niçoise olives, pitted10 datterini tomatoes, cut into quarters200g/7oz fresh tagliarini 2 red mullet fillets1 tsp finely chopped flatleaf parsleysea salt and freshly ground black pepper sunflower oil, for deep-frying 100g/3½oz stale bread, roughly chopped into coarse crumbs 5 tbsp extra virgin olive oil 1 garlic clove, thinly sliced 8 taggiasca or small niçoise olives, pitted 10 datterini tomatoes, cut into quarters 200g/7oz fresh tagliarini 2 red mullet fillets 1 tsp finely chopped flatleaf parsley sea salt and freshly ground black pepper Method Heat the sunflower oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Fry the breadcrumbs for 1 minute until golden-brown. Drain on kitchen paper and sprinkle with salt. Set aside.Heat 3 tablespoons of the olive oil in a frying pan on a medium heat. Add the garlic, black olives and tomatoes and cook for 3–4 minutes or until the tomatoes break down. Cook the tagliarini in a large pan of salted water according to the packet instructions. Meanwhile, add the red mullet fillets to the tomatoes and continue to cook for 5 minutes. Stir in the parsley and season with salt and pepper. Remove from the heat and set aside. When the pasta is just al dente, remove from the water using tongs and add to the tomatoes.Return the pan to a low heat and add a spoonful of the pasta water and the remaining olive oil. Toss the pasta with the other ingredients in the pan, breaking up the fish fillets. Transfer to serving bowls and scatter over the pangrattato. Heat the sunflower oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the sunflower oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the breadcrumbs for 1 minute until golden-brown. Drain on kitchen paper and sprinkle with salt. Set aside. Fry the breadcrumbs for 1 minute until golden-brown. Drain on kitchen paper and sprinkle with salt. Set aside. Heat 3 tablespoons of the olive oil in a frying pan on a medium heat. Add the garlic, black olives and tomatoes and cook for 3–4 minutes or until the tomatoes break down. Heat 3 tablespoons of the olive oil in a frying pan on a medium heat. Add the garlic, black olives and tomatoes and cook for 3–4 minutes or until the tomatoes break down. Cook the tagliarini in a large pan of salted water according to the packet instructions. Cook the tagliarini in a large pan of salted water according to the packet instructions. Meanwhile, add the red mullet fillets to the tomatoes and continue to cook for 5 minutes. Stir in the parsley and season with salt and pepper. Remove from the heat and set aside. Meanwhile, add the red mullet fillets to the tomatoes and continue to cook for 5 minutes. Stir in the parsley and season with salt and pepper. Remove from the heat and set aside. When the pasta is just al dente, remove from the water using tongs and add to the tomatoes. When the pasta is just al dente, remove from the water using tongs and add to the tomatoes. Return the pan to a low heat and add a spoonful of the pasta water and the remaining olive oil. Toss the pasta with the other ingredients in the pan, breaking up the fish fillets. Return the pan to a low heat and add a spoonful of the pasta water and the remaining olive oil. Toss the pasta with the other ingredients in the pan, breaking up the fish fillets. Transfer to serving bowls and scatter over the pangrattato. Transfer to serving bowls and scatter over the pangrattato. | {
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"content": "Tagliarini with red mullet, tomatoes, olives and pangrattato An average of 5.0 out of 5 stars from 1 rating Tagliarini is a ribbon pasta, similar to spaghetti or linguine. The deep-fried breadcrumbs add a satisfying crunch to this summery pasta dish for two. sunflower oil, for deep-frying100g/3½oz stale bread, roughly chopped into coarse crumbs5 tbsp extra virgin olive oil1 garlic clove, thinly sliced8 taggiasca or small niçoise olives, pitted10 datterini tomatoes, cut into quarters200g/7oz fresh tagliarini 2 red mullet fillets1 tsp finely chopped flatleaf parsleysea salt and freshly ground black pepper sunflower oil, for deep-frying 100g/3½oz stale bread, roughly chopped into coarse crumbs 5 tbsp extra virgin olive oil 1 garlic clove, thinly sliced 8 taggiasca or small niçoise olives, pitted 10 datterini tomatoes, cut into quarters 200g/7oz fresh tagliarini 2 red mullet fillets 1 tsp finely chopped flatleaf parsley sea salt and freshly ground black pepper Method Heat the sunflower oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Fry the breadcrumbs for 1 minute until golden-brown. Drain on kitchen paper and sprinkle with salt. Set aside.Heat 3 tablespoons of the olive oil in a frying pan on a medium heat. Add the garlic, black olives and tomatoes and cook for 3–4 minutes or until the tomatoes break down. Cook the tagliarini in a large pan of salted water according to the packet instructions. Meanwhile, add the red mullet fillets to the tomatoes and continue to cook for 5 minutes. Stir in the parsley and season with salt and pepper. Remove from the heat and set aside. When the pasta is just al dente, remove from the water using tongs and add to the tomatoes.Return the pan to a low heat and add a spoonful of the pasta water and the remaining olive oil. Toss the pasta with the other ingredients in the pan, breaking up the fish fillets. Transfer to serving bowls and scatter over the pangrattato. Heat the sunflower oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the sunflower oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the breadcrumbs for 1 minute until golden-brown. Drain on kitchen paper and sprinkle with salt. Set aside. Fry the breadcrumbs for 1 minute until golden-brown. Drain on kitchen paper and sprinkle with salt. Set aside. Heat 3 tablespoons of the olive oil in a frying pan on a medium heat. Add the garlic, black olives and tomatoes and cook for 3–4 minutes or until the tomatoes break down. Heat 3 tablespoons of the olive oil in a frying pan on a medium heat. Add the garlic, black olives and tomatoes and cook for 3–4 minutes or until the tomatoes break down. Cook the tagliarini in a large pan of salted water according to the packet instructions. Cook the tagliarini in a large pan of salted water according to the packet instructions. Meanwhile, add the red mullet fillets to the tomatoes and continue to cook for 5 minutes. Stir in the parsley and season with salt and pepper. Remove from the heat and set aside. Meanwhile, add the red mullet fillets to the tomatoes and continue to cook for 5 minutes. Stir in the parsley and season with salt and pepper. Remove from the heat and set aside. When the pasta is just al dente, remove from the water using tongs and add to the tomatoes. When the pasta is just al dente, remove from the water using tongs and add to the tomatoes. Return the pan to a low heat and add a spoonful of the pasta water and the remaining olive oil. Toss the pasta with the other ingredients in the pan, breaking up the fish fillets. Return the pan to a low heat and add a spoonful of the pasta water and the remaining olive oil. Toss the pasta with the other ingredients in the pan, breaking up the fish fillets. Transfer to serving bowls and scatter over the pangrattato. Transfer to serving bowls and scatter over the pangrattato."
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} | 8e74bbff3759defcdddef3cfbf346daa78ecbbfc3517ddb19651acaf2d8f830d | Tomato and sardine crostata with courgette salad recipe
An average of 5.0 out of 5 stars from 6 ratings The crostata is an Italian pastry that is normally served with fruit or jam inside but can also be served with savoury fillings too. 300g/10½oz ripe cherry tomatoes2 tbsp extra virgin olive oil1 garlic clove, thinly sliced300g/10½oz tomato passataflour, for dusting320g/11½oz sheet ready-rolled puff pastry1 free-range egg, beaten12 large fresh sardines, filleted1 tbsp chopped fresh flatleaf parsley leaves½ tsp dried oregano1 tbsp baby capers in vinegar, drainedsalt and freshly ground black pepper 300g/10½oz ripe cherry tomatoes 2 tbsp extra virgin olive oil 1 garlic clove, thinly sliced 300g/10½oz tomato passata flour, for dusting 320g/11½oz sheet ready-rolled puff pastry 1 free-range egg, beaten 12 large fresh sardines, filleted 1 tbsp chopped fresh flatleaf parsley leaves ½ tsp dried oregano 1 tbsp baby capers in vinegar, drained salt and freshly ground black pepper 1 banana shallot, peeled and finely sliced1 tbsp white balsamic vinegar1 tbsp Dijon mustard1 lemon, juice only1 tbsp runny honey5 tbsp extra virgin olive oilsea salt and freshly ground black pepper 1 banana shallot, peeled and finely sliced 1 tbsp white balsamic vinegar 1 tbsp Dijon mustard 1 lemon, juice only 1 tbsp runny honey 5 tbsp extra virgin olive oil sea salt and freshly ground black pepper 4 courgettes, sliced into long flat ribbons with a mandolin1 large fennel, trimmed, finely sliced and green fronds reserved8 red radishes, finely sliced 1 tub mustard cress, chopped150g/5½oz walnuts, left whole or chopped 4 courgettes, sliced into long flat ribbons with a mandolin 1 large fennel, trimmed, finely sliced and green fronds reserved 8 red radishes, finely sliced 1 tub mustard cress, chopped 150g/5½oz walnuts, left whole or chopped Method To make the crostata, place the cherry tomatoes in a small saucepan or bowl. Using a stick blender, blitz to a smooth pulp. Heat 1 tablespoon olive oil in a large non-stick frying pan over a medium heat and add the garlic. Cook the garlic for 30 seconds, then add the blitzed cherry tomatoes. Cook for a further 2 minutes, then add the tomato passata. Reduce the heat to low and simmer for about 15 minutes, until the tomato sauce has reduced by half and is thick and syrupy. Season with salt and pepper and set aside.Preheat the oven to 200C/180C Fan/Gas 6 and lightly dust a large baking tray with flour. Cut a roughly 25cm/10in diameter circle out of the pastry sheet, then transfer it to the baking tray. Brush the pastry all over with the beaten egg, then bake in the oven (just as it is, without any filling) for 15 minutes. The puff pastry will rise considerably, which is what we want as it needs to cook all the way through. Place the baking tray on a wire rack and leave to cool to room temperature.When the pastry has cooled, gently push down the puffed surface so that it is flat again and spoon on the tomato sauce. Toss the sardine fillets in a bowl with 1 tablespoon remaining olive oil, parsley and oregano. Season with some salt and pepper. Carefully place the sardine fillets, skin-side up, on top of the tomato sauce like a clock face. Sprinkle over the capers, then place the tart back in the oven for a further 20 minutes. Remove the tart from the oven and leave to cool. To make the dressing, place the shallot, vinegar and a pinch of sea salt and pepper in a large bowl. Leave to marinate for 10 minutes. Add the mustard, lemon juice and honey. Stir together, then add the olive oil slowly, stirring so the dressing becomes emulsified. Set aside. To make the salad, place all ingredients, except the walnuts, on sheets of kitchen paper to absorb any excess water. Once all the water is absorbed, place the courgette, sliced fennel, fennel fronds and radish into the large bowl with the dressing. Mix together thoroughly so all of the vegetables are well covered in the dressing. Divide into salad bowls with the walnuts and mustard cress divided evenly and sprinkled on top of each salad. Serve the crostata with the salad bowls. To make the crostata, place the cherry tomatoes in a small saucepan or bowl. Using a stick blender, blitz to a smooth pulp. Heat 1 tablespoon olive oil in a large non-stick frying pan over a medium heat and add the garlic. Cook the garlic for 30 seconds, then add the blitzed cherry tomatoes. Cook for a further 2 minutes, then add the tomato passata. Reduce the heat to low and simmer for about 15 minutes, until the tomato sauce has reduced by half and is thick and syrupy. Season with salt and pepper and set aside. To make the crostata, place the cherry tomatoes in a small saucepan or bowl. Using a stick blender, blitz to a smooth pulp. Heat 1 tablespoon olive oil in a large non-stick frying pan over a medium heat and add the garlic. Cook the garlic for 30 seconds, then add the blitzed cherry tomatoes. Cook for a further 2 minutes, then add the tomato passata. Reduce the heat to low and simmer for about 15 minutes, until the tomato sauce has reduced by half and is thick and syrupy. Season with salt and pepper and set aside. Preheat the oven to 200C/180C Fan/Gas 6 and lightly dust a large baking tray with flour. Cut a roughly 25cm/10in diameter circle out of the pastry sheet, then transfer it to the baking tray. Brush the pastry all over with the beaten egg, then bake in the oven (just as it is, without any filling) for 15 minutes. The puff pastry will rise considerably, which is what we want as it needs to cook all the way through. Place the baking tray on a wire rack and leave to cool to room temperature. Preheat the oven to 200C/180C Fan/Gas 6 and lightly dust a large baking tray with flour. Cut a roughly 25cm/10in diameter circle out of the pastry sheet, then transfer it to the baking tray. Brush the pastry all over with the beaten egg, then bake in the oven (just as it is, without any filling) for 15 minutes. The puff pastry will rise considerably, which is what we want as it needs to cook all the way through. Place the baking tray on a wire rack and leave to cool to room temperature. When the pastry has cooled, gently push down the puffed surface so that it is flat again and spoon on the tomato sauce. Toss the sardine fillets in a bowl with 1 tablespoon remaining olive oil, parsley and oregano. Season with some salt and pepper. Carefully place the sardine fillets, skin-side up, on top of the tomato sauce like a clock face. Sprinkle over the capers, then place the tart back in the oven for a further 20 minutes. Remove the tart from the oven and leave to cool. When the pastry has cooled, gently push down the puffed surface so that it is flat again and spoon on the tomato sauce. Toss the sardine fillets in a bowl with 1 tablespoon remaining olive oil, parsley and oregano. Season with some salt and pepper. Carefully place the sardine fillets, skin-side up, on top of the tomato sauce like a clock face. Sprinkle over the capers, then place the tart back in the oven for a further 20 minutes. Remove the tart from the oven and leave to cool. To make the dressing, place the shallot, vinegar and a pinch of sea salt and pepper in a large bowl. Leave to marinate for 10 minutes. Add the mustard, lemon juice and honey. Stir together, then add the olive oil slowly, stirring so the dressing becomes emulsified. Set aside. To make the dressing, place the shallot, vinegar and a pinch of sea salt and pepper in a large bowl. Leave to marinate for 10 minutes. Add the mustard, lemon juice and honey. Stir together, then add the olive oil slowly, stirring so the dressing becomes emulsified. Set aside. To make the salad, place all ingredients, except the walnuts, on sheets of kitchen paper to absorb any excess water. Once all the water is absorbed, place the courgette, sliced fennel, fennel fronds and radish into the large bowl with the dressing. Mix together thoroughly so all of the vegetables are well covered in the dressing. Divide into salad bowls with the walnuts and mustard cress divided evenly and sprinkled on top of each salad. To make the salad, place all ingredients, except the walnuts, on sheets of kitchen paper to absorb any excess water. Once all the water is absorbed, place the courgette, sliced fennel, fennel fronds and radish into the large bowl with the dressing. Mix together thoroughly so all of the vegetables are well covered in the dressing. Divide into salad bowls with the walnuts and mustard cress divided evenly and sprinkled on top of each salad. Serve the crostata with the salad bowls. Serve the crostata with the salad bowls. | {
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"title": "Tomato and sardine crostata with courgette salad recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings The crostata is an Italian pastry that is normally served with fruit or jam inside but can also be served with savoury fillings too. 300g/10½oz ripe cherry tomatoes2 tbsp extra virgin olive oil1 garlic clove, thinly sliced300g/10½oz tomato passataflour, for dusting320g/11½oz sheet ready-rolled puff pastry1 free-range egg, beaten12 large fresh sardines, filleted1 tbsp chopped fresh flatleaf parsley leaves½ tsp dried oregano1 tbsp baby capers in vinegar, drainedsalt and freshly ground black pepper 300g/10½oz ripe cherry tomatoes 2 tbsp extra virgin olive oil 1 garlic clove, thinly sliced 300g/10½oz tomato passata flour, for dusting 320g/11½oz sheet ready-rolled puff pastry 1 free-range egg, beaten 12 large fresh sardines, filleted 1 tbsp chopped fresh flatleaf parsley leaves ½ tsp dried oregano 1 tbsp baby capers in vinegar, drained salt and freshly ground black pepper 1 banana shallot, peeled and finely sliced1 tbsp white balsamic vinegar1 tbsp Dijon mustard1 lemon, juice only1 tbsp runny honey5 tbsp extra virgin olive oilsea salt and freshly ground black pepper 1 banana shallot, peeled and finely sliced 1 tbsp white balsamic vinegar 1 tbsp Dijon mustard 1 lemon, juice only 1 tbsp runny honey 5 tbsp extra virgin olive oil sea salt and freshly ground black pepper 4 courgettes, sliced into long flat ribbons with a mandolin1 large fennel, trimmed, finely sliced and green fronds reserved8 red radishes, finely sliced 1 tub mustard cress, chopped150g/5½oz walnuts, left whole or chopped 4 courgettes, sliced into long flat ribbons with a mandolin 1 large fennel, trimmed, finely sliced and green fronds reserved 8 red radishes, finely sliced 1 tub mustard cress, chopped 150g/5½oz walnuts, left whole or chopped Method To make the crostata, place the cherry tomatoes in a small saucepan or bowl. Using a stick blender, blitz to a smooth pulp. Heat 1 tablespoon olive oil in a large non-stick frying pan over a medium heat and add the garlic. Cook the garlic for 30 seconds, then add the blitzed cherry tomatoes. Cook for a further 2 minutes, then add the tomato passata. Reduce the heat to low and simmer for about 15 minutes, until the tomato sauce has reduced by half and is thick and syrupy. Season with salt and pepper and set aside.Preheat the oven to 200C/180C Fan/Gas 6 and lightly dust a large baking tray with flour. Cut a roughly 25cm/10in diameter circle out of the pastry sheet, then transfer it to the baking tray. Brush the pastry all over with the beaten egg, then bake in the oven (just as it is, without any filling) for 15 minutes. The puff pastry will rise considerably, which is what we want as it needs to cook all the way through. Place the baking tray on a wire rack and leave to cool to room temperature.When the pastry has cooled, gently push down the puffed surface so that it is flat again and spoon on the tomato sauce. Toss the sardine fillets in a bowl with 1 tablespoon remaining olive oil, parsley and oregano. Season with some salt and pepper. Carefully place the sardine fillets, skin-side up, on top of the tomato sauce like a clock face. Sprinkle over the capers, then place the tart back in the oven for a further 20 minutes. Remove the tart from the oven and leave to cool. To make the dressing, place the shallot, vinegar and a pinch of sea salt and pepper in a large bowl. Leave to marinate for 10 minutes. Add the mustard, lemon juice and honey. Stir together, then add the olive oil slowly, stirring so the dressing becomes emulsified. Set aside. To make the salad, place all ingredients, except the walnuts, on sheets of kitchen paper to absorb any excess water. Once all the water is absorbed, place the courgette, sliced fennel, fennel fronds and radish into the large bowl with the dressing. Mix together thoroughly so all of the vegetables are well covered in the dressing. Divide into salad bowls with the walnuts and mustard cress divided evenly and sprinkled on top of each salad. Serve the crostata with the salad bowls. To make the crostata, place the cherry tomatoes in a small saucepan or bowl. Using a stick blender, blitz to a smooth pulp. Heat 1 tablespoon olive oil in a large non-stick frying pan over a medium heat and add the garlic. Cook the garlic for 30 seconds, then add the blitzed cherry tomatoes. Cook for a further 2 minutes, then add the tomato passata. Reduce the heat to low and simmer for about 15 minutes, until the tomato sauce has reduced by half and is thick and syrupy. Season with salt and pepper and set aside. To make the crostata, place the cherry tomatoes in a small saucepan or bowl. Using a stick blender, blitz to a smooth pulp. Heat 1 tablespoon olive oil in a large non-stick frying pan over a medium heat and add the garlic. Cook the garlic for 30 seconds, then add the blitzed cherry tomatoes. Cook for a further 2 minutes, then add the tomato passata. Reduce the heat to low and simmer for about 15 minutes, until the tomato sauce has reduced by half and is thick and syrupy. Season with salt and pepper and set aside. Preheat the oven to 200C/180C Fan/Gas 6 and lightly dust a large baking tray with flour. Cut a roughly 25cm/10in diameter circle out of the pastry sheet, then transfer it to the baking tray. Brush the pastry all over with the beaten egg, then bake in the oven (just as it is, without any filling) for 15 minutes. The puff pastry will rise considerably, which is what we want as it needs to cook all the way through. Place the baking tray on a wire rack and leave to cool to room temperature. Preheat the oven to 200C/180C Fan/Gas 6 and lightly dust a large baking tray with flour. Cut a roughly 25cm/10in diameter circle out of the pastry sheet, then transfer it to the baking tray. Brush the pastry all over with the beaten egg, then bake in the oven (just as it is, without any filling) for 15 minutes. The puff pastry will rise considerably, which is what we want as it needs to cook all the way through. Place the baking tray on a wire rack and leave to cool to room temperature. When the pastry has cooled, gently push down the puffed surface so that it is flat again and spoon on the tomato sauce. Toss the sardine fillets in a bowl with 1 tablespoon remaining olive oil, parsley and oregano. Season with some salt and pepper. Carefully place the sardine fillets, skin-side up, on top of the tomato sauce like a clock face. Sprinkle over the capers, then place the tart back in the oven for a further 20 minutes. Remove the tart from the oven and leave to cool. When the pastry has cooled, gently push down the puffed surface so that it is flat again and spoon on the tomato sauce. Toss the sardine fillets in a bowl with 1 tablespoon remaining olive oil, parsley and oregano. Season with some salt and pepper. Carefully place the sardine fillets, skin-side up, on top of the tomato sauce like a clock face. Sprinkle over the capers, then place the tart back in the oven for a further 20 minutes. Remove the tart from the oven and leave to cool. To make the dressing, place the shallot, vinegar and a pinch of sea salt and pepper in a large bowl. Leave to marinate for 10 minutes. Add the mustard, lemon juice and honey. Stir together, then add the olive oil slowly, stirring so the dressing becomes emulsified. Set aside. To make the dressing, place the shallot, vinegar and a pinch of sea salt and pepper in a large bowl. Leave to marinate for 10 minutes. Add the mustard, lemon juice and honey. Stir together, then add the olive oil slowly, stirring so the dressing becomes emulsified. Set aside. To make the salad, place all ingredients, except the walnuts, on sheets of kitchen paper to absorb any excess water. Once all the water is absorbed, place the courgette, sliced fennel, fennel fronds and radish into the large bowl with the dressing. Mix together thoroughly so all of the vegetables are well covered in the dressing. Divide into salad bowls with the walnuts and mustard cress divided evenly and sprinkled on top of each salad. To make the salad, place all ingredients, except the walnuts, on sheets of kitchen paper to absorb any excess water. Once all the water is absorbed, place the courgette, sliced fennel, fennel fronds and radish into the large bowl with the dressing. Mix together thoroughly so all of the vegetables are well covered in the dressing. Divide into salad bowls with the walnuts and mustard cress divided evenly and sprinkled on top of each salad. Serve the crostata with the salad bowls. Serve the crostata with the salad bowls."
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} | 68b471ff448212849815d5a7795209eac609c79fc54de82d374adf8fd227b911 | Seared tuna with tomato and red pepper salsa recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/seared_tuna_with_tomato_55154_16x9.jpg Try this quick griddled tuna recipe from Saturday Kitchen served with crispy courgette and an Italian-style salsa. 2 oxheart tomatoes1 red chilli, finely chopped1 jarred red pepper, grilled, deseeded and finely chopped1 tsp chopped fresh marjoram1 tbsp miniature capers in vinegar, finely chopped3 tbsp extra virgin olive oil1 tsp white balsamic vinegar salt and freshly ground black pepper 2 oxheart tomatoes 1 red chilli, finely chopped 1 jarred red pepper, grilled, deseeded and finely chopped 1 tsp chopped fresh marjoram 1 tbsp miniature capers in vinegar, finely chopped 3 tbsp extra virgin olive oil 1 tsp white balsamic vinegar salt and freshly ground black pepper 300g/10½oz ‘00’ flour4 tbsp extra virgin olive oil250ml/9fl oz warm water1 egg white, whipped4 medium courgettes, cut into matchsticks (see Recipe Tip)vegetable oil, for fryingsalt 300g/10½oz ‘00’ flour 4 tbsp extra virgin olive oil 250ml/9fl oz warm water 1 egg white, whipped 4 medium courgettes, cut into matchsticks (see Recipe Tip) vegetable oil, for frying salt 2 x 160g/5½oz fresh tuna steaksolive oil, to rubsea salt 2 x 160g/5½oz fresh tuna steaks olive oil, to rub sea salt Method To make the salsa, bring a large pan of water to the boil then add the oxheart tomatoes and blanch for 1 minute, then place in a bowl of cold water. Remove the skin then finely chop the flesh and add a good pinch of sea salt. Place the chopped tomatoes in a colander to drain the excess water, then transfer to a bowl. Add the chilli, red pepper, marjoram and capers and mix everything together along with the extra virgin olive oil and white balsamic vinegar. Season with salt and freshly ground black pepper and leave to one side.To make a batter for the courgette fritti, place the ‘00’ flour into a large bowl. Make a well in the middle of the flour and pour the olive oil into the centre, then use a whisk to mix together. Slowly add the warm water and keep whisking until you have a mixture with the consistency of unwhipped double cream.Add the whipped egg white and fold in carefully to retain some of the air. Transfer a large spoonful of batter to another bowl and mix with the courgette pieces. Heat the vegetable oil in a large, tall-sided pan with a tight fitting lid to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the battered courgette pieces until golden and crispy, then sprinkle over some sea salt.Meanwhile, rub the tuna steaks with olive oil and season with salt. Heat a griddle pan until hot then add the tuna steaks and cook for 2 minutes before turning over and cooking for a further 1 minute. Remove the griddle from the heat and leave to rest for 1 minute. Plate up the tuna with the tomato salsa on top and the courgette fritti on the side. To make the salsa, bring a large pan of water to the boil then add the oxheart tomatoes and blanch for 1 minute, then place in a bowl of cold water. Remove the skin then finely chop the flesh and add a good pinch of sea salt. Place the chopped tomatoes in a colander to drain the excess water, then transfer to a bowl. To make the salsa, bring a large pan of water to the boil then add the oxheart tomatoes and blanch for 1 minute, then place in a bowl of cold water. Remove the skin then finely chop the flesh and add a good pinch of sea salt. Place the chopped tomatoes in a colander to drain the excess water, then transfer to a bowl. Add the chilli, red pepper, marjoram and capers and mix everything together along with the extra virgin olive oil and white balsamic vinegar. Season with salt and freshly ground black pepper and leave to one side. Add the chilli, red pepper, marjoram and capers and mix everything together along with the extra virgin olive oil and white balsamic vinegar. Season with salt and freshly ground black pepper and leave to one side. To make a batter for the courgette fritti, place the ‘00’ flour into a large bowl. Make a well in the middle of the flour and pour the olive oil into the centre, then use a whisk to mix together. Slowly add the warm water and keep whisking until you have a mixture with the consistency of unwhipped double cream. To make a batter for the courgette fritti, place the ‘00’ flour into a large bowl. Make a well in the middle of the flour and pour the olive oil into the centre, then use a whisk to mix together. Slowly add the warm water and keep whisking until you have a mixture with the consistency of unwhipped double cream. Add the whipped egg white and fold in carefully to retain some of the air. Transfer a large spoonful of batter to another bowl and mix with the courgette pieces. Add the whipped egg white and fold in carefully to retain some of the air. Transfer a large spoonful of batter to another bowl and mix with the courgette pieces. Heat the vegetable oil in a large, tall-sided pan with a tight fitting lid to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the battered courgette pieces until golden and crispy, then sprinkle over some sea salt. Heat the vegetable oil in a large, tall-sided pan with a tight fitting lid to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the battered courgette pieces until golden and crispy, then sprinkle over some sea salt. Meanwhile, rub the tuna steaks with olive oil and season with salt. Heat a griddle pan until hot then add the tuna steaks and cook for 2 minutes before turning over and cooking for a further 1 minute. Remove the griddle from the heat and leave to rest for 1 minute. Meanwhile, rub the tuna steaks with olive oil and season with salt. Heat a griddle pan until hot then add the tuna steaks and cook for 2 minutes before turning over and cooking for a further 1 minute. Remove the griddle from the heat and leave to rest for 1 minute. Plate up the tuna with the tomato salsa on top and the courgette fritti on the side. Plate up the tuna with the tomato salsa on top and the courgette fritti on the side. Recipe tips To achieve the perfect matchsticks, cut the courgettes at an angle so you have oval-shaped slices, then place three pieces on top of each other and cut into matchsticks. | {
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"title": "Seared tuna with tomato and red pepper salsa 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/seared_tuna_with_tomato_55154_16x9.jpg Try this quick griddled tuna recipe from Saturday Kitchen served with crispy courgette and an Italian-style salsa. 2 oxheart tomatoes1 red chilli, finely chopped1 jarred red pepper, grilled, deseeded and finely chopped1 tsp chopped fresh marjoram1 tbsp miniature capers in vinegar, finely chopped3 tbsp extra virgin olive oil1 tsp white balsamic vinegar salt and freshly ground black pepper 2 oxheart tomatoes 1 red chilli, finely chopped 1 jarred red pepper, grilled, deseeded and finely chopped 1 tsp chopped fresh marjoram 1 tbsp miniature capers in vinegar, finely chopped 3 tbsp extra virgin olive oil 1 tsp white balsamic vinegar salt and freshly ground black pepper 300g/10½oz ‘00’ flour4 tbsp extra virgin olive oil250ml/9fl oz warm water1 egg white, whipped4 medium courgettes, cut into matchsticks (see Recipe Tip)vegetable oil, for fryingsalt 300g/10½oz ‘00’ flour 4 tbsp extra virgin olive oil 250ml/9fl oz warm water 1 egg white, whipped 4 medium courgettes, cut into matchsticks (see Recipe Tip) vegetable oil, for frying salt 2 x 160g/5½oz fresh tuna steaksolive oil, to rubsea salt 2 x 160g/5½oz fresh tuna steaks olive oil, to rub sea salt Method To make the salsa, bring a large pan of water to the boil then add the oxheart tomatoes and blanch for 1 minute, then place in a bowl of cold water. Remove the skin then finely chop the flesh and add a good pinch of sea salt. Place the chopped tomatoes in a colander to drain the excess water, then transfer to a bowl. Add the chilli, red pepper, marjoram and capers and mix everything together along with the extra virgin olive oil and white balsamic vinegar. Season with salt and freshly ground black pepper and leave to one side.To make a batter for the courgette fritti, place the ‘00’ flour into a large bowl. Make a well in the middle of the flour and pour the olive oil into the centre, then use a whisk to mix together. Slowly add the warm water and keep whisking until you have a mixture with the consistency of unwhipped double cream.Add the whipped egg white and fold in carefully to retain some of the air. Transfer a large spoonful of batter to another bowl and mix with the courgette pieces. Heat the vegetable oil in a large, tall-sided pan with a tight fitting lid to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the battered courgette pieces until golden and crispy, then sprinkle over some sea salt.Meanwhile, rub the tuna steaks with olive oil and season with salt. Heat a griddle pan until hot then add the tuna steaks and cook for 2 minutes before turning over and cooking for a further 1 minute. Remove the griddle from the heat and leave to rest for 1 minute. Plate up the tuna with the tomato salsa on top and the courgette fritti on the side. To make the salsa, bring a large pan of water to the boil then add the oxheart tomatoes and blanch for 1 minute, then place in a bowl of cold water. Remove the skin then finely chop the flesh and add a good pinch of sea salt. Place the chopped tomatoes in a colander to drain the excess water, then transfer to a bowl. To make the salsa, bring a large pan of water to the boil then add the oxheart tomatoes and blanch for 1 minute, then place in a bowl of cold water. Remove the skin then finely chop the flesh and add a good pinch of sea salt. Place the chopped tomatoes in a colander to drain the excess water, then transfer to a bowl. Add the chilli, red pepper, marjoram and capers and mix everything together along with the extra virgin olive oil and white balsamic vinegar. Season with salt and freshly ground black pepper and leave to one side. Add the chilli, red pepper, marjoram and capers and mix everything together along with the extra virgin olive oil and white balsamic vinegar. Season with salt and freshly ground black pepper and leave to one side. To make a batter for the courgette fritti, place the ‘00’ flour into a large bowl. Make a well in the middle of the flour and pour the olive oil into the centre, then use a whisk to mix together. Slowly add the warm water and keep whisking until you have a mixture with the consistency of unwhipped double cream. To make a batter for the courgette fritti, place the ‘00’ flour into a large bowl. Make a well in the middle of the flour and pour the olive oil into the centre, then use a whisk to mix together. Slowly add the warm water and keep whisking until you have a mixture with the consistency of unwhipped double cream. Add the whipped egg white and fold in carefully to retain some of the air. Transfer a large spoonful of batter to another bowl and mix with the courgette pieces. Add the whipped egg white and fold in carefully to retain some of the air. Transfer a large spoonful of batter to another bowl and mix with the courgette pieces. Heat the vegetable oil in a large, tall-sided pan with a tight fitting lid to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the battered courgette pieces until golden and crispy, then sprinkle over some sea salt. Heat the vegetable oil in a large, tall-sided pan with a tight fitting lid to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the battered courgette pieces until golden and crispy, then sprinkle over some sea salt. Meanwhile, rub the tuna steaks with olive oil and season with salt. Heat a griddle pan until hot then add the tuna steaks and cook for 2 minutes before turning over and cooking for a further 1 minute. Remove the griddle from the heat and leave to rest for 1 minute. Meanwhile, rub the tuna steaks with olive oil and season with salt. Heat a griddle pan until hot then add the tuna steaks and cook for 2 minutes before turning over and cooking for a further 1 minute. Remove the griddle from the heat and leave to rest for 1 minute. Plate up the tuna with the tomato salsa on top and the courgette fritti on the side. Plate up the tuna with the tomato salsa on top and the courgette fritti on the side. Recipe tips To achieve the perfect matchsticks, cut the courgettes at an angle so you have oval-shaped slices, then place three pieces on top of each other and cut into matchsticks."
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} | 1ff1791bcdbbddf8c82bfab2f3616544c77eb2d9b9fc884d3a2075d6f4f1aa9d | Brown shrimp and artichoke tagliatelle recipe
An average of 5.0 out of 5 stars from 1 rating A fresh and salty pasta dish. 3 small violet artichokessmall handful flatleaf parsley, leaves picked, stalks roughly chopped2 tbsp olive oil1 garlic clove, roughly chopped1 sprig fresh thyme100ml/3½fl oz white wine 200g/7oz fresh tagliatelle50g/1¾oz unsalted butter150g/5½oz brown shrimps, peeledpinch dried red chilli flakes1 lemon, juice onlysea salt and freshly ground black pepper 3 small violet artichokes small handful flatleaf parsley, leaves picked, stalks roughly chopped 2 tbsp olive oil 1 garlic clove, roughly chopped 1 sprig fresh thyme 100ml/3½fl oz white wine 200g/7oz fresh tagliatelle 50g/1¾oz unsalted butter 150g/5½oz brown shrimps, peeled pinch dried red chilli flakes 1 lemon, juice only sea salt and freshly ground black pepper Method Trim the artichoke, remove the outer leaves and peel the stem. Thinly slice the artichoke and the stem lengthways. Place in a bowl of cold water with the parsley stalks.Heat the oil in a frying pan over a high heat. Drain the artichoke and stem and add to the pan with the garlic, thyme, white wine and a dash water. Cover and cook for 5 minutes. Set aside, discarding the thyme sprig.Bring a saucepan of salted water to the boil. Cook the tagliatelle according to the packet instructions, or until al dente. Drain the pasta, reserving the water in a bowl for later.Place a frying pan over a medium heat. Add the butter, cooked artichoke and stem, shrimps, chilli flakes and parsley leaves. Fry until the shrimps are cooked through. Tip in the tagliatelle, a ladleful of the reserved pasta water and the lemon juice. Season and toss well.Serve in two warmed bowls. Trim the artichoke, remove the outer leaves and peel the stem. Thinly slice the artichoke and the stem lengthways. Place in a bowl of cold water with the parsley stalks. Trim the artichoke, remove the outer leaves and peel the stem. Thinly slice the artichoke and the stem lengthways. Place in a bowl of cold water with the parsley stalks. Heat the oil in a frying pan over a high heat. Drain the artichoke and stem and add to the pan with the garlic, thyme, white wine and a dash water. Cover and cook for 5 minutes. Set aside, discarding the thyme sprig. Heat the oil in a frying pan over a high heat. Drain the artichoke and stem and add to the pan with the garlic, thyme, white wine and a dash water. Cover and cook for 5 minutes. Set aside, discarding the thyme sprig. Bring a saucepan of salted water to the boil. Cook the tagliatelle according to the packet instructions, or until al dente. Drain the pasta, reserving the water in a bowl for later. Bring a saucepan of salted water to the boil. Cook the tagliatelle according to the packet instructions, or until al dente. Drain the pasta, reserving the water in a bowl for later. Place a frying pan over a medium heat. Add the butter, cooked artichoke and stem, shrimps, chilli flakes and parsley leaves. Fry until the shrimps are cooked through. Tip in the tagliatelle, a ladleful of the reserved pasta water and the lemon juice. Season and toss well. Place a frying pan over a medium heat. Add the butter, cooked artichoke and stem, shrimps, chilli flakes and parsley leaves. Fry until the shrimps are cooked through. Tip in the tagliatelle, a ladleful of the reserved pasta water and the lemon juice. Season and toss well. Serve in two warmed bowls. Serve in two warmed bowls. | {
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"title": "Brown shrimp and artichoke tagliatelle recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A fresh and salty pasta dish. 3 small violet artichokessmall handful flatleaf parsley, leaves picked, stalks roughly chopped2 tbsp olive oil1 garlic clove, roughly chopped1 sprig fresh thyme100ml/3½fl oz white wine 200g/7oz fresh tagliatelle50g/1¾oz unsalted butter150g/5½oz brown shrimps, peeledpinch dried red chilli flakes1 lemon, juice onlysea salt and freshly ground black pepper 3 small violet artichokes small handful flatleaf parsley, leaves picked, stalks roughly chopped 2 tbsp olive oil 1 garlic clove, roughly chopped 1 sprig fresh thyme 100ml/3½fl oz white wine 200g/7oz fresh tagliatelle 50g/1¾oz unsalted butter 150g/5½oz brown shrimps, peeled pinch dried red chilli flakes 1 lemon, juice only sea salt and freshly ground black pepper Method Trim the artichoke, remove the outer leaves and peel the stem. Thinly slice the artichoke and the stem lengthways. Place in a bowl of cold water with the parsley stalks.Heat the oil in a frying pan over a high heat. Drain the artichoke and stem and add to the pan with the garlic, thyme, white wine and a dash water. Cover and cook for 5 minutes. Set aside, discarding the thyme sprig.Bring a saucepan of salted water to the boil. Cook the tagliatelle according to the packet instructions, or until al dente. Drain the pasta, reserving the water in a bowl for later.Place a frying pan over a medium heat. Add the butter, cooked artichoke and stem, shrimps, chilli flakes and parsley leaves. Fry until the shrimps are cooked through. Tip in the tagliatelle, a ladleful of the reserved pasta water and the lemon juice. Season and toss well.Serve in two warmed bowls. Trim the artichoke, remove the outer leaves and peel the stem. Thinly slice the artichoke and the stem lengthways. Place in a bowl of cold water with the parsley stalks. Trim the artichoke, remove the outer leaves and peel the stem. Thinly slice the artichoke and the stem lengthways. Place in a bowl of cold water with the parsley stalks. Heat the oil in a frying pan over a high heat. Drain the artichoke and stem and add to the pan with the garlic, thyme, white wine and a dash water. Cover and cook for 5 minutes. Set aside, discarding the thyme sprig. Heat the oil in a frying pan over a high heat. Drain the artichoke and stem and add to the pan with the garlic, thyme, white wine and a dash water. Cover and cook for 5 minutes. Set aside, discarding the thyme sprig. Bring a saucepan of salted water to the boil. Cook the tagliatelle according to the packet instructions, or until al dente. Drain the pasta, reserving the water in a bowl for later. Bring a saucepan of salted water to the boil. Cook the tagliatelle according to the packet instructions, or until al dente. Drain the pasta, reserving the water in a bowl for later. Place a frying pan over a medium heat. Add the butter, cooked artichoke and stem, shrimps, chilli flakes and parsley leaves. Fry until the shrimps are cooked through. Tip in the tagliatelle, a ladleful of the reserved pasta water and the lemon juice. Season and toss well. Place a frying pan over a medium heat. Add the butter, cooked artichoke and stem, shrimps, chilli flakes and parsley leaves. Fry until the shrimps are cooked through. Tip in the tagliatelle, a ladleful of the reserved pasta water and the lemon juice. Season and toss well. Serve in two warmed bowls. Serve in two warmed bowls."
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} | 78d20199e3d92aa8013056ba143758cc2638ec771c16681f075a0efbeeefef57 | Crab linguine recipe
An average of 4.0 out of 5 stars from 7 ratings Homemade pasta can take some time to make but it’s always worth it for how fresh and flavourful it tastes. 350g/12oz ‘00’ flour, plus extra for dusting12 free-range egg yolks1 free-range egg 350g/12oz ‘00’ flour, plus extra for dusting 12 free-range egg yolks 1 free-range egg 2 tbsp olive oil2 garlic cloves, thinly sliced2 red chillies, finely chopped160ml/5½fl oz chicken stock440g/1lb fresh linguine (or tagliatelle), see above220g/7¾oz crabmeat, picked25g/1oz fresh flatleaf parsley, finely chopped 1 lemon, zest and juiceextra virgin olive oil, for drizzlingsea salt 2 tbsp olive oil 2 garlic cloves, thinly sliced 2 red chillies, finely chopped 160ml/5½fl oz chicken stock 440g/1lb fresh linguine (or tagliatelle), see above 220g/7¾oz crabmeat, picked 25g/1oz fresh flatleaf parsley, finely chopped 1 lemon, zest and juice extra virgin olive oil, for drizzling sea salt Method To make the pasta dough, place the flour on a work surface and make a large well in the centre to hold all of the eggs. Add the yolks and egg to the well. Using your fingers, slowly stir the eggs round, bringing in a little more flour from the edges each time. Continue until it is too hard to stir.Using a dough scraper, fold in the rest of the flour and chop through, mixing wet into dry until it forms a rough dough. Knead the dough on a wooden board to draw out the moisture for 20 minutes, until smooth and leathery.Wrap in clingfilm and chill for 1–2 hours in the fridge. Roll out the dough using a pasta machine all the way down to the lowest setting – you might need to dust the machine or pasta with flour before rolling it through. Cut into linguine strips, using the pasta machine attachment or by hand with a knife. To make the crab linguine, heat the oil in a large saucepan and fry the garlic and chilli gently over a medium heat. Once the garlic is soft and translucent, add the stock and bring to the boil. Meanwhile, bring a saucepan of salted water to the boil. Add the linguine and cook for 1 minute. (If you made the pasta a day before, cook for 2 minutes.) Drain. Add the cooked pasta to the stock mixture; the pasta will suck up half of the stock almost straight away. Stir in the crabmeat, then add the parsley, lemon zest and juice. Drizzle in the extra virgin olive oil and add a pinch of salt. Toss until the chicken stock starts to thicken, which should happen after a few good mixes. Serve immediately. To make the pasta dough, place the flour on a work surface and make a large well in the centre to hold all of the eggs. To make the pasta dough, place the flour on a work surface and make a large well in the centre to hold all of the eggs. Add the yolks and egg to the well. Using your fingers, slowly stir the eggs round, bringing in a little more flour from the edges each time. Continue until it is too hard to stir. Add the yolks and egg to the well. Using your fingers, slowly stir the eggs round, bringing in a little more flour from the edges each time. Continue until it is too hard to stir. Using a dough scraper, fold in the rest of the flour and chop through, mixing wet into dry until it forms a rough dough. Knead the dough on a wooden board to draw out the moisture for 20 minutes, until smooth and leathery. Using a dough scraper, fold in the rest of the flour and chop through, mixing wet into dry until it forms a rough dough. Knead the dough on a wooden board to draw out the moisture for 20 minutes, until smooth and leathery. Wrap in clingfilm and chill for 1–2 hours in the fridge. Wrap in clingfilm and chill for 1–2 hours in the fridge. Roll out the dough using a pasta machine all the way down to the lowest setting – you might need to dust the machine or pasta with flour before rolling it through. Cut into linguine strips, using the pasta machine attachment or by hand with a knife. Roll out the dough using a pasta machine all the way down to the lowest setting – you might need to dust the machine or pasta with flour before rolling it through. Cut into linguine strips, using the pasta machine attachment or by hand with a knife. To make the crab linguine, heat the oil in a large saucepan and fry the garlic and chilli gently over a medium heat. Once the garlic is soft and translucent, add the stock and bring to the boil. To make the crab linguine, heat the oil in a large saucepan and fry the garlic and chilli gently over a medium heat. Once the garlic is soft and translucent, add the stock and bring to the boil. Meanwhile, bring a saucepan of salted water to the boil. Add the linguine and cook for 1 minute. (If you made the pasta a day before, cook for 2 minutes.) Drain. Meanwhile, bring a saucepan of salted water to the boil. Add the linguine and cook for 1 minute. (If you made the pasta a day before, cook for 2 minutes.) Drain. Add the cooked pasta to the stock mixture; the pasta will suck up half of the stock almost straight away. Add the cooked pasta to the stock mixture; the pasta will suck up half of the stock almost straight away. Stir in the crabmeat, then add the parsley, lemon zest and juice. Drizzle in the extra virgin olive oil and add a pinch of salt. Stir in the crabmeat, then add the parsley, lemon zest and juice. Drizzle in the extra virgin olive oil and add a pinch of salt. Toss until the chicken stock starts to thicken, which should happen after a few good mixes. Serve immediately. Toss until the chicken stock starts to thicken, which should happen after a few good mixes. Serve immediately. | {
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"title": "Crab linguine recipe",
"content": "An average of 4.0 out of 5 stars from 7 ratings Homemade pasta can take some time to make but it’s always worth it for how fresh and flavourful it tastes. 350g/12oz ‘00’ flour, plus extra for dusting12 free-range egg yolks1 free-range egg 350g/12oz ‘00’ flour, plus extra for dusting 12 free-range egg yolks 1 free-range egg 2 tbsp olive oil2 garlic cloves, thinly sliced2 red chillies, finely chopped160ml/5½fl oz chicken stock440g/1lb fresh linguine (or tagliatelle), see above220g/7¾oz crabmeat, picked25g/1oz fresh flatleaf parsley, finely chopped 1 lemon, zest and juiceextra virgin olive oil, for drizzlingsea salt 2 tbsp olive oil 2 garlic cloves, thinly sliced 2 red chillies, finely chopped 160ml/5½fl oz chicken stock 440g/1lb fresh linguine (or tagliatelle), see above 220g/7¾oz crabmeat, picked 25g/1oz fresh flatleaf parsley, finely chopped 1 lemon, zest and juice extra virgin olive oil, for drizzling sea salt Method To make the pasta dough, place the flour on a work surface and make a large well in the centre to hold all of the eggs. Add the yolks and egg to the well. Using your fingers, slowly stir the eggs round, bringing in a little more flour from the edges each time. Continue until it is too hard to stir.Using a dough scraper, fold in the rest of the flour and chop through, mixing wet into dry until it forms a rough dough. Knead the dough on a wooden board to draw out the moisture for 20 minutes, until smooth and leathery.Wrap in clingfilm and chill for 1–2 hours in the fridge. Roll out the dough using a pasta machine all the way down to the lowest setting – you might need to dust the machine or pasta with flour before rolling it through. Cut into linguine strips, using the pasta machine attachment or by hand with a knife. To make the crab linguine, heat the oil in a large saucepan and fry the garlic and chilli gently over a medium heat. Once the garlic is soft and translucent, add the stock and bring to the boil. Meanwhile, bring a saucepan of salted water to the boil. Add the linguine and cook for 1 minute. (If you made the pasta a day before, cook for 2 minutes.) Drain. Add the cooked pasta to the stock mixture; the pasta will suck up half of the stock almost straight away. Stir in the crabmeat, then add the parsley, lemon zest and juice. Drizzle in the extra virgin olive oil and add a pinch of salt. Toss until the chicken stock starts to thicken, which should happen after a few good mixes. Serve immediately. To make the pasta dough, place the flour on a work surface and make a large well in the centre to hold all of the eggs. To make the pasta dough, place the flour on a work surface and make a large well in the centre to hold all of the eggs. Add the yolks and egg to the well. Using your fingers, slowly stir the eggs round, bringing in a little more flour from the edges each time. Continue until it is too hard to stir. Add the yolks and egg to the well. Using your fingers, slowly stir the eggs round, bringing in a little more flour from the edges each time. Continue until it is too hard to stir. Using a dough scraper, fold in the rest of the flour and chop through, mixing wet into dry until it forms a rough dough. Knead the dough on a wooden board to draw out the moisture for 20 minutes, until smooth and leathery. Using a dough scraper, fold in the rest of the flour and chop through, mixing wet into dry until it forms a rough dough. Knead the dough on a wooden board to draw out the moisture for 20 minutes, until smooth and leathery. Wrap in clingfilm and chill for 1–2 hours in the fridge. Wrap in clingfilm and chill for 1–2 hours in the fridge. Roll out the dough using a pasta machine all the way down to the lowest setting – you might need to dust the machine or pasta with flour before rolling it through. Cut into linguine strips, using the pasta machine attachment or by hand with a knife. Roll out the dough using a pasta machine all the way down to the lowest setting – you might need to dust the machine or pasta with flour before rolling it through. Cut into linguine strips, using the pasta machine attachment or by hand with a knife. To make the crab linguine, heat the oil in a large saucepan and fry the garlic and chilli gently over a medium heat. Once the garlic is soft and translucent, add the stock and bring to the boil. To make the crab linguine, heat the oil in a large saucepan and fry the garlic and chilli gently over a medium heat. Once the garlic is soft and translucent, add the stock and bring to the boil. Meanwhile, bring a saucepan of salted water to the boil. Add the linguine and cook for 1 minute. (If you made the pasta a day before, cook for 2 minutes.) Drain. Meanwhile, bring a saucepan of salted water to the boil. Add the linguine and cook for 1 minute. (If you made the pasta a day before, cook for 2 minutes.) Drain. Add the cooked pasta to the stock mixture; the pasta will suck up half of the stock almost straight away. Add the cooked pasta to the stock mixture; the pasta will suck up half of the stock almost straight away. Stir in the crabmeat, then add the parsley, lemon zest and juice. Drizzle in the extra virgin olive oil and add a pinch of salt. Stir in the crabmeat, then add the parsley, lemon zest and juice. Drizzle in the extra virgin olive oil and add a pinch of salt. Toss until the chicken stock starts to thicken, which should happen after a few good mixes. Serve immediately. Toss until the chicken stock starts to thicken, which should happen after a few good mixes. Serve immediately."
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} | ae0760b1911f0c160208093cbb633d5b8a03edc5a940b96926416e8b99a45f82 | Pistachio tart with poached rhubarb recipe
Pre-heat the oven to 170C/150C Fan/Gas 3½. Place the rhubarb in a roasting tray and sprinkle with sugar until well covered. Add the vanilla pod with scraped seeds and the orange peel and juice. Let the rhubarb sit for about 30 minutes, or until it starts to let out its own juice and creates a little syrup in the tray. Roast for 20 minutes or just until the rhubarb is soft to the touch. Set aside and allow to cool. To make the pastry. Tip the flour and butter into a food processor and mix until it starts to resemble breadcrumbs. Add the icing sugar and mix again. Add the egg yolks, one by one, mixing until the dough comes together.Turn the processor off – you don't want to overwork the pastry. Tip out onto the kitchen surface and roll the dough into a sausage, wrap in cling film and freeze for 2 hours until solid.Preheat the oven to 160C/140C Fan/Gas 3. Once the dough is frozen, grate it into a 30cm/12in tart tin. Start by pushing the dough into the edges of the tart tin – I push mine into the grooves, working from the bottom up. Push the pastry into the gaps until the tart tin is completely covered. Poke loads of holes in the base with a fork to stop the pastry from rising. Leave the dough around the rim, as it can be trimmed once the tart is baked. Chill briefly in the fridge.Once chilled, line the pastry with baking paper and fill with baking beans. Cook the tart case for 25–30 minutes until the rim starts to colour. Remove the baking beans. Egg-wash the pastry with the beaten egg and bake for a further 20 minutes until it's completely brown. Allow the tart case to cool, then remove it from the tin and set aside while you prepare the filling. Increase the oven temperature to 190C/170C Fan/Gas 5.For the filling, it's best to use a food processor with a paddle attachment for super-fluffy results. Whip the butter until it's nice and smooth, then add the nuts and sugar and mix on a fast speed until the mixture is pale and fluffy. Beat the eggs in a separate bowl. Add one-third of the egg to the filling mixture and mix, then turn the processor off and scrape down the sides so everything is incorporated. Repeat this process until you're out of egg. The mixture should be light and fluffy. I season mine with a little crack of sea salt, so everything sings a little more.Transfer the filling to your room-temperature tart case and level it out. Poke in the cherries and bake for 45 minutes until the edges are super-golden and there’s a slight wobble in the middle. Leave to cool for 30 minutes in the fridge before cutting.Serve the tart with the rhubarb and a dollop of crème fraiche and sprinkle of crushed pistachios. Pre-heat the oven to 170C/150C Fan/Gas 3½. Pre-heat the oven to 170C/150C Fan/Gas 3½. Place the rhubarb in a roasting tray and sprinkle with sugar until well covered. Add the vanilla pod with scraped seeds and the orange peel and juice. Let the rhubarb sit for about 30 minutes, or until it starts to let out its own juice and creates a little syrup in the tray. Place the rhubarb in a roasting tray and sprinkle with sugar until well covered. Add the vanilla pod with scraped seeds and the orange peel and juice. Let the rhubarb sit for about 30 minutes, or until it starts to let out its own juice and creates a little syrup in the tray. Roast for 20 minutes or just until the rhubarb is soft to the touch. Set aside and allow to cool. Roast for 20 minutes or just until the rhubarb is soft to the touch. Set aside and allow to cool. To make the pastry. Tip the flour and butter into a food processor and mix until it starts to resemble breadcrumbs. Add the icing sugar and mix again. Add the egg yolks, one by one, mixing until the dough comes together. To make the pastry. Tip the flour and butter into a food processor and mix until it starts to resemble breadcrumbs. Add the icing sugar and mix again. Add the egg yolks, one by one, mixing until the dough comes together. Turn the processor off – you don't want to overwork the pastry. Tip out onto the kitchen surface and roll the dough into a sausage, wrap in cling film and freeze for 2 hours until solid. Turn the processor off – you don't want to overwork the pastry. Tip out onto the kitchen surface and roll the dough into a sausage, wrap in cling film and freeze for 2 hours until solid. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Once the dough is frozen, grate it into a 30cm/12in tart tin. Start by pushing the dough into the edges of the tart tin – I push mine into the grooves, working from the bottom up. Push the pastry into the gaps until the tart tin is completely covered. Poke loads of holes in the base with a fork to stop the pastry from rising. Leave the dough around the rim, as it can be trimmed once the tart is baked. Chill briefly in the fridge. Once the dough is frozen, grate it into a 30cm/12in tart tin. Start by pushing the dough into the edges of the tart tin – I push mine into the grooves, working from the bottom up. Push the pastry into the gaps until the tart tin is completely covered. Poke loads of holes in the base with a fork to stop the pastry from rising. Leave the dough around the rim, as it can be trimmed once the tart is baked. Chill briefly in the fridge. Once chilled, line the pastry with baking paper and fill with baking beans. Cook the tart case for 25–30 minutes until the rim starts to colour. Once chilled, line the pastry with baking paper and fill with baking beans. Cook the tart case for 25–30 minutes until the rim starts to colour. Remove the baking beans. Egg-wash the pastry with the beaten egg and bake for a further 20 minutes until it's completely brown. Allow the tart case to cool, then remove it from the tin and set aside while you prepare the filling. Remove the baking beans. Egg-wash the pastry with the beaten egg and bake for a further 20 minutes until it's completely brown. Allow the tart case to cool, then remove it from the tin and set aside while you prepare the filling. Increase the oven temperature to 190C/170C Fan/Gas 5. Increase the oven temperature to 190C/170C Fan/Gas 5. For the filling, it's best to use a food processor with a paddle attachment for super-fluffy results. Whip the butter until it's nice and smooth, then add the nuts and sugar and mix on a fast speed until the mixture is pale and fluffy. For the filling, it's best to use a food processor with a paddle attachment for super-fluffy results. Whip the butter until it's nice and smooth, then add the nuts and sugar and mix on a fast speed until the mixture is pale and fluffy. Beat the eggs in a separate bowl. Add one-third of the egg to the filling mixture and mix, then turn the processor off and scrape down the sides so everything is incorporated. Repeat this process until you're out of egg. The mixture should be light and fluffy. I season mine with a little crack of sea salt, so everything sings a little more. Beat the eggs in a separate bowl. Add one-third of the egg to the filling mixture and mix, then turn the processor off and scrape down the sides so everything is incorporated. Repeat this process until you're out of egg. The mixture should be light and fluffy. I season mine with a little crack of sea salt, so everything sings a little more. Transfer the filling to your room-temperature tart case and level it out. Poke in the cherries and bake for 45 minutes until the edges are super-golden and there’s a slight wobble in the middle. Leave to cool for 30 minutes in the fridge before cutting. Transfer the filling to your room-temperature tart case and level it out. Poke in the cherries and bake for 45 minutes until the edges are super-golden and there’s a slight wobble in the middle. Leave to cool for 30 minutes in the fridge before cutting. Serve the tart with the rhubarb and a dollop of crème fraiche and sprinkle of crushed pistachios. Serve the tart with the rhubarb and a dollop of crème fraiche and sprinkle of crushed pistachios. | {
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"title": "Pistachio tart with poached rhubarb recipe",
"content": "Pre-heat the oven to 170C/150C Fan/Gas 3½. Place the rhubarb in a roasting tray and sprinkle with sugar until well covered. Add the vanilla pod with scraped seeds and the orange peel and juice. Let the rhubarb sit for about 30 minutes, or until it starts to let out its own juice and creates a little syrup in the tray. Roast for 20 minutes or just until the rhubarb is soft to the touch. Set aside and allow to cool. To make the pastry. Tip the flour and butter into a food processor and mix until it starts to resemble breadcrumbs. Add the icing sugar and mix again. Add the egg yolks, one by one, mixing until the dough comes together.Turn the processor off – you don't want to overwork the pastry. Tip out onto the kitchen surface and roll the dough into a sausage, wrap in cling film and freeze for 2 hours until solid.Preheat the oven to 160C/140C Fan/Gas 3. Once the dough is frozen, grate it into a 30cm/12in tart tin. Start by pushing the dough into the edges of the tart tin – I push mine into the grooves, working from the bottom up. Push the pastry into the gaps until the tart tin is completely covered. Poke loads of holes in the base with a fork to stop the pastry from rising. Leave the dough around the rim, as it can be trimmed once the tart is baked. Chill briefly in the fridge.Once chilled, line the pastry with baking paper and fill with baking beans. Cook the tart case for 25–30 minutes until the rim starts to colour. Remove the baking beans. Egg-wash the pastry with the beaten egg and bake for a further 20 minutes until it's completely brown. Allow the tart case to cool, then remove it from the tin and set aside while you prepare the filling. Increase the oven temperature to 190C/170C Fan/Gas 5.For the filling, it's best to use a food processor with a paddle attachment for super-fluffy results. Whip the butter until it's nice and smooth, then add the nuts and sugar and mix on a fast speed until the mixture is pale and fluffy. Beat the eggs in a separate bowl. Add one-third of the egg to the filling mixture and mix, then turn the processor off and scrape down the sides so everything is incorporated. Repeat this process until you're out of egg. The mixture should be light and fluffy. I season mine with a little crack of sea salt, so everything sings a little more.Transfer the filling to your room-temperature tart case and level it out. Poke in the cherries and bake for 45 minutes until the edges are super-golden and there’s a slight wobble in the middle. Leave to cool for 30 minutes in the fridge before cutting.Serve the tart with the rhubarb and a dollop of crème fraiche and sprinkle of crushed pistachios. Pre-heat the oven to 170C/150C Fan/Gas 3½. Pre-heat the oven to 170C/150C Fan/Gas 3½. Place the rhubarb in a roasting tray and sprinkle with sugar until well covered. Add the vanilla pod with scraped seeds and the orange peel and juice. Let the rhubarb sit for about 30 minutes, or until it starts to let out its own juice and creates a little syrup in the tray. Place the rhubarb in a roasting tray and sprinkle with sugar until well covered. Add the vanilla pod with scraped seeds and the orange peel and juice. Let the rhubarb sit for about 30 minutes, or until it starts to let out its own juice and creates a little syrup in the tray. Roast for 20 minutes or just until the rhubarb is soft to the touch. Set aside and allow to cool. Roast for 20 minutes or just until the rhubarb is soft to the touch. Set aside and allow to cool. To make the pastry. Tip the flour and butter into a food processor and mix until it starts to resemble breadcrumbs. Add the icing sugar and mix again. Add the egg yolks, one by one, mixing until the dough comes together. To make the pastry. Tip the flour and butter into a food processor and mix until it starts to resemble breadcrumbs. Add the icing sugar and mix again. Add the egg yolks, one by one, mixing until the dough comes together. Turn the processor off – you don't want to overwork the pastry. Tip out onto the kitchen surface and roll the dough into a sausage, wrap in cling film and freeze for 2 hours until solid. Turn the processor off – you don't want to overwork the pastry. Tip out onto the kitchen surface and roll the dough into a sausage, wrap in cling film and freeze for 2 hours until solid. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Once the dough is frozen, grate it into a 30cm/12in tart tin. Start by pushing the dough into the edges of the tart tin – I push mine into the grooves, working from the bottom up. Push the pastry into the gaps until the tart tin is completely covered. Poke loads of holes in the base with a fork to stop the pastry from rising. Leave the dough around the rim, as it can be trimmed once the tart is baked. Chill briefly in the fridge. Once the dough is frozen, grate it into a 30cm/12in tart tin. Start by pushing the dough into the edges of the tart tin – I push mine into the grooves, working from the bottom up. Push the pastry into the gaps until the tart tin is completely covered. Poke loads of holes in the base with a fork to stop the pastry from rising. Leave the dough around the rim, as it can be trimmed once the tart is baked. Chill briefly in the fridge. Once chilled, line the pastry with baking paper and fill with baking beans. Cook the tart case for 25–30 minutes until the rim starts to colour. Once chilled, line the pastry with baking paper and fill with baking beans. Cook the tart case for 25–30 minutes until the rim starts to colour. Remove the baking beans. Egg-wash the pastry with the beaten egg and bake for a further 20 minutes until it's completely brown. Allow the tart case to cool, then remove it from the tin and set aside while you prepare the filling. Remove the baking beans. Egg-wash the pastry with the beaten egg and bake for a further 20 minutes until it's completely brown. Allow the tart case to cool, then remove it from the tin and set aside while you prepare the filling. Increase the oven temperature to 190C/170C Fan/Gas 5. Increase the oven temperature to 190C/170C Fan/Gas 5. For the filling, it's best to use a food processor with a paddle attachment for super-fluffy results. Whip the butter until it's nice and smooth, then add the nuts and sugar and mix on a fast speed until the mixture is pale and fluffy. For the filling, it's best to use a food processor with a paddle attachment for super-fluffy results. Whip the butter until it's nice and smooth, then add the nuts and sugar and mix on a fast speed until the mixture is pale and fluffy. Beat the eggs in a separate bowl. Add one-third of the egg to the filling mixture and mix, then turn the processor off and scrape down the sides so everything is incorporated. Repeat this process until you're out of egg. The mixture should be light and fluffy. I season mine with a little crack of sea salt, so everything sings a little more. Beat the eggs in a separate bowl. Add one-third of the egg to the filling mixture and mix, then turn the processor off and scrape down the sides so everything is incorporated. Repeat this process until you're out of egg. The mixture should be light and fluffy. I season mine with a little crack of sea salt, so everything sings a little more. Transfer the filling to your room-temperature tart case and level it out. Poke in the cherries and bake for 45 minutes until the edges are super-golden and there’s a slight wobble in the middle. Leave to cool for 30 minutes in the fridge before cutting. Transfer the filling to your room-temperature tart case and level it out. Poke in the cherries and bake for 45 minutes until the edges are super-golden and there’s a slight wobble in the middle. Leave to cool for 30 minutes in the fridge before cutting. Serve the tart with the rhubarb and a dollop of crème fraiche and sprinkle of crushed pistachios. Serve the tart with the rhubarb and a dollop of crème fraiche and sprinkle of crushed pistachios."
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} | 8814e2e7173a48c540ac1a4e60b7ab8569221d4519bfb7de7705496c8fae54da | Festive berry delice recipe
For the jelly, heat the blackcurrants, blackberries, sugar, 50ml/2fl oz water and crème de cassis in a pan until boiling. Reduce the heat until simmering, then simmer for 1-2 minutes without stirring. Strain the mixture through a sieve lined with muslin, catching the strained juice in a clean pan. Tip the cooked fruit back into the original saucepan.Heat the strained juice over a medium heat, then stir in the gelatine until melted. Set aside to cool.For the blackcurrant mousse, add the frozen mixed berries to the pan of cooked berries, pour over 50ml/2fl oz water and bring the mixture to the boil. Cook for 2-3 minutes, mashing the fruit in the pan as it cooks. Stir in 2 tablespoons of the cassis.Transfer the mixture to a food processor and blend to a fine purée. Strain the purée through a fine sieve into a clean saucepan, pressing the fruit through the sieve using the back of a spoon. Return the strained mixture to the heat and stir in the gelatine until dissolved. Set aside until completely cooled, then chill in the fridge, covered, until needed. Heat the sugar and 50ml/2fl oz water in a pan until the sugar has dissolved and the mixture is boiling. Continue to boil the syrup until its temperature reaches 118C/235F (this is called the soft ball stage). Use a sugar thermometer to test the temperature.Whisk the egg whites until soft peaks form when the whisk is removed. Gradually pour the hot sugar syrup onto the egg whites in a thin but steady stream, whisking continuously, until all of the syrup has been incorporated (take care to make sure the syrup doesn't hit the beaters as it may splash you). Continue to whisk for a further 1-2 minutes, to cool the mixture slightly. In a separate bowl, whisk the double cream until soft peaks form when the whisk is removed.Whisk the fruit purée into the egg white mixture, then whisk in the double cream.Use a 20-22cm/8-8½in metal chefs’ ring to cut out the centre of the flan case. Cut the sponge in half horizontally to create two thinner sponge discs. Reserve or freeze one for use in another recipe.Place the chefs’ ring onto a serving plate or cake stand and place one sponge disc inside it. Drizzle over the remaining cassis, then pour the blackcurrant mousse mixture inside, almost but not quite to the top. Chill in the fridge for at least 1 hour, or until the mousse has set enough to support a layer of jelly. Pour the jelly on top of the cake to form a thin layer. Return to the fridge for another 2 hours until set firm.Decorate the top of the cake with the figs, raspberries and sprigs of mint. When ready to serve, run a hot towel or blow torch briefly around the edge of the chefs’ ring to loosen it, then lift away. For the jelly, heat the blackcurrants, blackberries, sugar, 50ml/2fl oz water and crème de cassis in a pan until boiling. Reduce the heat until simmering, then simmer for 1-2 minutes without stirring. For the jelly, heat the blackcurrants, blackberries, sugar, 50ml/2fl oz water and crème de cassis in a pan until boiling. Reduce the heat until simmering, then simmer for 1-2 minutes without stirring. Strain the mixture through a sieve lined with muslin, catching the strained juice in a clean pan. Tip the cooked fruit back into the original saucepan. Strain the mixture through a sieve lined with muslin, catching the strained juice in a clean pan. Tip the cooked fruit back into the original saucepan. Heat the strained juice over a medium heat, then stir in the gelatine until melted. Set aside to cool. Heat the strained juice over a medium heat, then stir in the gelatine until melted. Set aside to cool. For the blackcurrant mousse, add the frozen mixed berries to the pan of cooked berries, pour over 50ml/2fl oz water and bring the mixture to the boil. Cook for 2-3 minutes, mashing the fruit in the pan as it cooks. Stir in 2 tablespoons of the cassis. For the blackcurrant mousse, add the frozen mixed berries to the pan of cooked berries, pour over 50ml/2fl oz water and bring the mixture to the boil. Cook for 2-3 minutes, mashing the fruit in the pan as it cooks. Stir in 2 tablespoons of the cassis. Transfer the mixture to a food processor and blend to a fine purée. Strain the purée through a fine sieve into a clean saucepan, pressing the fruit through the sieve using the back of a spoon. Transfer the mixture to a food processor and blend to a fine purée. Strain the purée through a fine sieve into a clean saucepan, pressing the fruit through the sieve using the back of a spoon. Return the strained mixture to the heat and stir in the gelatine until dissolved. Set aside until completely cooled, then chill in the fridge, covered, until needed. Return the strained mixture to the heat and stir in the gelatine until dissolved. Set aside until completely cooled, then chill in the fridge, covered, until needed. Heat the sugar and 50ml/2fl oz water in a pan until the sugar has dissolved and the mixture is boiling. Continue to boil the syrup until its temperature reaches 118C/235F (this is called the soft ball stage). Use a sugar thermometer to test the temperature. Heat the sugar and 50ml/2fl oz water in a pan until the sugar has dissolved and the mixture is boiling. Continue to boil the syrup until its temperature reaches 118C/235F (this is called the soft ball stage). Use a sugar thermometer to test the temperature. Whisk the egg whites until soft peaks form when the whisk is removed. Gradually pour the hot sugar syrup onto the egg whites in a thin but steady stream, whisking continuously, until all of the syrup has been incorporated (take care to make sure the syrup doesn't hit the beaters as it may splash you). Continue to whisk for a further 1-2 minutes, to cool the mixture slightly. Whisk the egg whites until soft peaks form when the whisk is removed. Gradually pour the hot sugar syrup onto the egg whites in a thin but steady stream, whisking continuously, until all of the syrup has been incorporated (take care to make sure the syrup doesn't hit the beaters as it may splash you). Continue to whisk for a further 1-2 minutes, to cool the mixture slightly. In a separate bowl, whisk the double cream until soft peaks form when the whisk is removed. In a separate bowl, whisk the double cream until soft peaks form when the whisk is removed. Whisk the fruit purée into the egg white mixture, then whisk in the double cream. Whisk the fruit purée into the egg white mixture, then whisk in the double cream. Use a 20-22cm/8-8½in metal chefs’ ring to cut out the centre of the flan case. Cut the sponge in half horizontally to create two thinner sponge discs. Reserve or freeze one for use in another recipe. Use a 20-22cm/8-8½in metal chefs’ ring to cut out the centre of the flan case. Cut the sponge in half horizontally to create two thinner sponge discs. Reserve or freeze one for use in another recipe. Place the chefs’ ring onto a serving plate or cake stand and place one sponge disc inside it. Drizzle over the remaining cassis, then pour the blackcurrant mousse mixture inside, almost but not quite to the top. Chill in the fridge for at least 1 hour, or until the mousse has set enough to support a layer of jelly. Place the chefs’ ring onto a serving plate or cake stand and place one sponge disc inside it. Drizzle over the remaining cassis, then pour the blackcurrant mousse mixture inside, almost but not quite to the top. Chill in the fridge for at least 1 hour, or until the mousse has set enough to support a layer of jelly. Pour the jelly on top of the cake to form a thin layer. Return to the fridge for another 2 hours until set firm. Pour the jelly on top of the cake to form a thin layer. Return to the fridge for another 2 hours until set firm. Decorate the top of the cake with the figs, raspberries and sprigs of mint. When ready to serve, run a hot towel or blow torch briefly around the edge of the chefs’ ring to loosen it, then lift away. Decorate the top of the cake with the figs, raspberries and sprigs of mint. When ready to serve, run a hot towel or blow torch briefly around the edge of the chefs’ ring to loosen it, then lift away. | {
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"title": "Festive berry delice recipe",
"content": "For the jelly, heat the blackcurrants, blackberries, sugar, 50ml/2fl oz water and crème de cassis in a pan until boiling. Reduce the heat until simmering, then simmer for 1-2 minutes without stirring. Strain the mixture through a sieve lined with muslin, catching the strained juice in a clean pan. Tip the cooked fruit back into the original saucepan.Heat the strained juice over a medium heat, then stir in the gelatine until melted. Set aside to cool.For the blackcurrant mousse, add the frozen mixed berries to the pan of cooked berries, pour over 50ml/2fl oz water and bring the mixture to the boil. Cook for 2-3 minutes, mashing the fruit in the pan as it cooks. Stir in 2 tablespoons of the cassis.Transfer the mixture to a food processor and blend to a fine purée. Strain the purée through a fine sieve into a clean saucepan, pressing the fruit through the sieve using the back of a spoon. Return the strained mixture to the heat and stir in the gelatine until dissolved. Set aside until completely cooled, then chill in the fridge, covered, until needed. Heat the sugar and 50ml/2fl oz water in a pan until the sugar has dissolved and the mixture is boiling. Continue to boil the syrup until its temperature reaches 118C/235F (this is called the soft ball stage). Use a sugar thermometer to test the temperature.Whisk the egg whites until soft peaks form when the whisk is removed. Gradually pour the hot sugar syrup onto the egg whites in a thin but steady stream, whisking continuously, until all of the syrup has been incorporated (take care to make sure the syrup doesn't hit the beaters as it may splash you). Continue to whisk for a further 1-2 minutes, to cool the mixture slightly. In a separate bowl, whisk the double cream until soft peaks form when the whisk is removed.Whisk the fruit purée into the egg white mixture, then whisk in the double cream.Use a 20-22cm/8-8½in metal chefs’ ring to cut out the centre of the flan case. Cut the sponge in half horizontally to create two thinner sponge discs. Reserve or freeze one for use in another recipe.Place the chefs’ ring onto a serving plate or cake stand and place one sponge disc inside it. Drizzle over the remaining cassis, then pour the blackcurrant mousse mixture inside, almost but not quite to the top. Chill in the fridge for at least 1 hour, or until the mousse has set enough to support a layer of jelly. Pour the jelly on top of the cake to form a thin layer. Return to the fridge for another 2 hours until set firm.Decorate the top of the cake with the figs, raspberries and sprigs of mint. When ready to serve, run a hot towel or blow torch briefly around the edge of the chefs’ ring to loosen it, then lift away. For the jelly, heat the blackcurrants, blackberries, sugar, 50ml/2fl oz water and crème de cassis in a pan until boiling. Reduce the heat until simmering, then simmer for 1-2 minutes without stirring. For the jelly, heat the blackcurrants, blackberries, sugar, 50ml/2fl oz water and crème de cassis in a pan until boiling. Reduce the heat until simmering, then simmer for 1-2 minutes without stirring. Strain the mixture through a sieve lined with muslin, catching the strained juice in a clean pan. Tip the cooked fruit back into the original saucepan. Strain the mixture through a sieve lined with muslin, catching the strained juice in a clean pan. Tip the cooked fruit back into the original saucepan. Heat the strained juice over a medium heat, then stir in the gelatine until melted. Set aside to cool. Heat the strained juice over a medium heat, then stir in the gelatine until melted. Set aside to cool. For the blackcurrant mousse, add the frozen mixed berries to the pan of cooked berries, pour over 50ml/2fl oz water and bring the mixture to the boil. Cook for 2-3 minutes, mashing the fruit in the pan as it cooks. Stir in 2 tablespoons of the cassis. For the blackcurrant mousse, add the frozen mixed berries to the pan of cooked berries, pour over 50ml/2fl oz water and bring the mixture to the boil. Cook for 2-3 minutes, mashing the fruit in the pan as it cooks. Stir in 2 tablespoons of the cassis. Transfer the mixture to a food processor and blend to a fine purée. Strain the purée through a fine sieve into a clean saucepan, pressing the fruit through the sieve using the back of a spoon. Transfer the mixture to a food processor and blend to a fine purée. Strain the purée through a fine sieve into a clean saucepan, pressing the fruit through the sieve using the back of a spoon. Return the strained mixture to the heat and stir in the gelatine until dissolved. Set aside until completely cooled, then chill in the fridge, covered, until needed. Return the strained mixture to the heat and stir in the gelatine until dissolved. Set aside until completely cooled, then chill in the fridge, covered, until needed. Heat the sugar and 50ml/2fl oz water in a pan until the sugar has dissolved and the mixture is boiling. Continue to boil the syrup until its temperature reaches 118C/235F (this is called the soft ball stage). Use a sugar thermometer to test the temperature. Heat the sugar and 50ml/2fl oz water in a pan until the sugar has dissolved and the mixture is boiling. Continue to boil the syrup until its temperature reaches 118C/235F (this is called the soft ball stage). Use a sugar thermometer to test the temperature. Whisk the egg whites until soft peaks form when the whisk is removed. Gradually pour the hot sugar syrup onto the egg whites in a thin but steady stream, whisking continuously, until all of the syrup has been incorporated (take care to make sure the syrup doesn't hit the beaters as it may splash you). Continue to whisk for a further 1-2 minutes, to cool the mixture slightly. Whisk the egg whites until soft peaks form when the whisk is removed. Gradually pour the hot sugar syrup onto the egg whites in a thin but steady stream, whisking continuously, until all of the syrup has been incorporated (take care to make sure the syrup doesn't hit the beaters as it may splash you). Continue to whisk for a further 1-2 minutes, to cool the mixture slightly. In a separate bowl, whisk the double cream until soft peaks form when the whisk is removed. In a separate bowl, whisk the double cream until soft peaks form when the whisk is removed. Whisk the fruit purée into the egg white mixture, then whisk in the double cream. Whisk the fruit purée into the egg white mixture, then whisk in the double cream. Use a 20-22cm/8-8½in metal chefs’ ring to cut out the centre of the flan case. Cut the sponge in half horizontally to create two thinner sponge discs. Reserve or freeze one for use in another recipe. Use a 20-22cm/8-8½in metal chefs’ ring to cut out the centre of the flan case. Cut the sponge in half horizontally to create two thinner sponge discs. Reserve or freeze one for use in another recipe. Place the chefs’ ring onto a serving plate or cake stand and place one sponge disc inside it. Drizzle over the remaining cassis, then pour the blackcurrant mousse mixture inside, almost but not quite to the top. Chill in the fridge for at least 1 hour, or until the mousse has set enough to support a layer of jelly. Place the chefs’ ring onto a serving plate or cake stand and place one sponge disc inside it. Drizzle over the remaining cassis, then pour the blackcurrant mousse mixture inside, almost but not quite to the top. Chill in the fridge for at least 1 hour, or until the mousse has set enough to support a layer of jelly. Pour the jelly on top of the cake to form a thin layer. Return to the fridge for another 2 hours until set firm. Pour the jelly on top of the cake to form a thin layer. Return to the fridge for another 2 hours until set firm. Decorate the top of the cake with the figs, raspberries and sprigs of mint. When ready to serve, run a hot towel or blow torch briefly around the edge of the chefs’ ring to loosen it, then lift away. Decorate the top of the cake with the figs, raspberries and sprigs of mint. When ready to serve, run a hot towel or blow torch briefly around the edge of the chefs’ ring to loosen it, then lift away."
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} | 4a4048dff15f84b15f4f7f07b0436b8015aaf5fb56fe851247e63d68580270ca | Gâteau Mont Blanc recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p03b2jyp.jpg This easy yet decadent make-ahead dessert is a great alternative to traditional Christmas pudding or Bûche de Noël. 6 free-range egg whites300g/10½oz caster sugar500ml/18fl oz double cream250g/9oz sweetened chestnut purée1 vanilla pod, split in half and seeds scraped out using a sharp knife8-10 marrons glacés (available from delicatessens), chopped50g/1¾oz plain chocolate1 fresh chestnut, peeled, to garnish 6 free-range egg whites 300g/10½oz caster sugar 500ml/18fl oz double cream 250g/9oz sweetened chestnut purée 1 vanilla pod, split in half and seeds scraped out using a sharp knife 8-10 marrons glacés (available from delicatessens), chopped 50g/1¾oz plain chocolate 1 fresh chestnut, peeled, to garnish Method For the meringue, preheat the oven to 100C/80C Fan/Gas ½. Line a large baking sheet with silicone or baking paper.Suspend a heatproof bowl over a pan of barely simmering water, making sure the base of the bowl does not touch the surface of the water. Add the egg whites and sugar to the bowl and start whisking them immediately using an electric whisk, until the sugar has dissolved and the mixture has reached about 60C/140F. Transfer the mixture to a freestanding food mixer. Continue to whisk until smooth and glossy but still slightly warm, about 2-3 minutes.Spoon the meringue mixture onto the prepared baking tray, making a large disc with raised edges. Bake in the oven for 2½ hours, or until firm, then remove from the oven and set aside to cool.In a bowl, whisk the double cream with the chestnut purée and vanilla seeds until soft peaks form when the whisk is removed. Chill, covered, until needed.When ready to serve, spoon the cream over the cooled meringue, then decorate the top with the marrons glacés. Grate over the plain chocolate and garnish with the fresh chestnut. For the meringue, preheat the oven to 100C/80C Fan/Gas ½. Line a large baking sheet with silicone or baking paper. For the meringue, preheat the oven to 100C/80C Fan/Gas ½. Line a large baking sheet with silicone or baking paper. Suspend a heatproof bowl over a pan of barely simmering water, making sure the base of the bowl does not touch the surface of the water. Add the egg whites and sugar to the bowl and start whisking them immediately using an electric whisk, until the sugar has dissolved and the mixture has reached about 60C/140F. Suspend a heatproof bowl over a pan of barely simmering water, making sure the base of the bowl does not touch the surface of the water. Add the egg whites and sugar to the bowl and start whisking them immediately using an electric whisk, until the sugar has dissolved and the mixture has reached about 60C/140F. Transfer the mixture to a freestanding food mixer. Continue to whisk until smooth and glossy but still slightly warm, about 2-3 minutes. Transfer the mixture to a freestanding food mixer. Continue to whisk until smooth and glossy but still slightly warm, about 2-3 minutes. Spoon the meringue mixture onto the prepared baking tray, making a large disc with raised edges. Bake in the oven for 2½ hours, or until firm, then remove from the oven and set aside to cool. Spoon the meringue mixture onto the prepared baking tray, making a large disc with raised edges. Bake in the oven for 2½ hours, or until firm, then remove from the oven and set aside to cool. In a bowl, whisk the double cream with the chestnut purée and vanilla seeds until soft peaks form when the whisk is removed. Chill, covered, until needed. In a bowl, whisk the double cream with the chestnut purée and vanilla seeds until soft peaks form when the whisk is removed. Chill, covered, until needed. When ready to serve, spoon the cream over the cooled meringue, then decorate the top with the marrons glacés. Grate over the plain chocolate and garnish with the fresh chestnut. When ready to serve, spoon the cream over the cooled meringue, then decorate the top with the marrons glacés. Grate over the plain chocolate and garnish with the fresh chestnut. Recipe tips Make sure your bowl and whisk are very clean, free from grease and completely dry, as any water or grease will affect the meringue. | {
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"title": "Gâteau Mont Blanc recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p03b2jyp.jpg This easy yet decadent make-ahead dessert is a great alternative to traditional Christmas pudding or Bûche de Noël. 6 free-range egg whites300g/10½oz caster sugar500ml/18fl oz double cream250g/9oz sweetened chestnut purée1 vanilla pod, split in half and seeds scraped out using a sharp knife8-10 marrons glacés (available from delicatessens), chopped50g/1¾oz plain chocolate1 fresh chestnut, peeled, to garnish 6 free-range egg whites 300g/10½oz caster sugar 500ml/18fl oz double cream 250g/9oz sweetened chestnut purée 1 vanilla pod, split in half and seeds scraped out using a sharp knife 8-10 marrons glacés (available from delicatessens), chopped 50g/1¾oz plain chocolate 1 fresh chestnut, peeled, to garnish Method For the meringue, preheat the oven to 100C/80C Fan/Gas ½. Line a large baking sheet with silicone or baking paper.Suspend a heatproof bowl over a pan of barely simmering water, making sure the base of the bowl does not touch the surface of the water. Add the egg whites and sugar to the bowl and start whisking them immediately using an electric whisk, until the sugar has dissolved and the mixture has reached about 60C/140F. Transfer the mixture to a freestanding food mixer. Continue to whisk until smooth and glossy but still slightly warm, about 2-3 minutes.Spoon the meringue mixture onto the prepared baking tray, making a large disc with raised edges. Bake in the oven for 2½ hours, or until firm, then remove from the oven and set aside to cool.In a bowl, whisk the double cream with the chestnut purée and vanilla seeds until soft peaks form when the whisk is removed. Chill, covered, until needed.When ready to serve, spoon the cream over the cooled meringue, then decorate the top with the marrons glacés. Grate over the plain chocolate and garnish with the fresh chestnut. For the meringue, preheat the oven to 100C/80C Fan/Gas ½. Line a large baking sheet with silicone or baking paper. For the meringue, preheat the oven to 100C/80C Fan/Gas ½. Line a large baking sheet with silicone or baking paper. Suspend a heatproof bowl over a pan of barely simmering water, making sure the base of the bowl does not touch the surface of the water. Add the egg whites and sugar to the bowl and start whisking them immediately using an electric whisk, until the sugar has dissolved and the mixture has reached about 60C/140F. Suspend a heatproof bowl over a pan of barely simmering water, making sure the base of the bowl does not touch the surface of the water. Add the egg whites and sugar to the bowl and start whisking them immediately using an electric whisk, until the sugar has dissolved and the mixture has reached about 60C/140F. Transfer the mixture to a freestanding food mixer. Continue to whisk until smooth and glossy but still slightly warm, about 2-3 minutes. Transfer the mixture to a freestanding food mixer. Continue to whisk until smooth and glossy but still slightly warm, about 2-3 minutes. Spoon the meringue mixture onto the prepared baking tray, making a large disc with raised edges. Bake in the oven for 2½ hours, or until firm, then remove from the oven and set aside to cool. Spoon the meringue mixture onto the prepared baking tray, making a large disc with raised edges. Bake in the oven for 2½ hours, or until firm, then remove from the oven and set aside to cool. In a bowl, whisk the double cream with the chestnut purée and vanilla seeds until soft peaks form when the whisk is removed. Chill, covered, until needed. In a bowl, whisk the double cream with the chestnut purée and vanilla seeds until soft peaks form when the whisk is removed. Chill, covered, until needed. When ready to serve, spoon the cream over the cooled meringue, then decorate the top with the marrons glacés. Grate over the plain chocolate and garnish with the fresh chestnut. When ready to serve, spoon the cream over the cooled meringue, then decorate the top with the marrons glacés. Grate over the plain chocolate and garnish with the fresh chestnut. Recipe tips Make sure your bowl and whisk are very clean, free from grease and completely dry, as any water or grease will affect the meringue."
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} | f343ba7e3601ad12be088dc4e5929b815773a7558968adc535efa67650ab3c4b | Shawarma shrooms with green sauce recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/shawarma_shrooms_with_55936_16x9.jpg A vegetarian kebab-style meal that tastes as good as anything from a late-night takeaway. 750g/1lb 10oz mushrooms, roughly chopped or torn2 tbsp shawarma seasoning4 tbsp vegetable oil4 wholemeal pittas or flatbreads, lightly toasted, to serve100g/3½oz Iranian cucumber pickles, drained and chopped, to serve (optional) 750g/1lb 10oz mushrooms, roughly chopped or torn 2 tbsp shawarma seasoning 4 tbsp vegetable oil 4 wholemeal pittas or flatbreads, lightly toasted, to serve 100g/3½oz Iranian cucumber pickles, drained and chopped, to serve (optional) ½ lemon, juice only½ small red cabbage, thinly slicedsalt ½ lemon, juice only ½ small red cabbage, thinly sliced salt 60g/2¼oz fresh flatleaf parsley3 heaped tbsp light tahini2 heaped tbsp full-fat Greek-style yoghurtsalt 60g/2¼oz fresh flatleaf parsley 3 heaped tbsp light tahini 2 heaped tbsp full-fat Greek-style yoghurt salt 250g/9oz plum tomatoes, cut in half1 small cucumber, seeds removed and chopped1 small red onion, finely chopped100g/3½oz pomegranate seeds1 lemon, juice only1 tsp sumac 250g/9oz plum tomatoes, cut in half 1 small cucumber, seeds removed and chopped 1 small red onion, finely chopped 100g/3½oz pomegranate seeds 1 lemon, juice only 1 tsp sumac Method To make the mushrooms, put the mushrooms in a bowl and sprinkle over the shawarma seasoning. Drizzle over half of the oil and mix well so the seasoning coats all of the mushrooms. Set aside. To make the red cabbage, squeeze the lemon over the red cabbage, season with salt and set aside. To make the sauce, blend the parsley, tahini, yoghurt and a few tablespoons of boiling water in a blender to a smooth green purée. Season with salt and set aside.Heat 1 tablespoon oil in a wok over a very high heat. When the oil is smoking, add the mushroom mixture and stir-fry for 3–4 minutes until cooked through and deep golden brown. If the oil in the work isn’t hot enough, the mushrooms will stew and not achieve the desired colour. Roughly tear the toasted pittas and divide between four plates. Top with the mushroom mixture, red cabbage and lashings of the green sauce.If making the salad, mix the tomatoes, cucumber, red onion and pomegranate seeds in a salad bowl. Dress with the lemon juice and sumac. Serve with the shawarma shrooms and the pickles, if using. To make the mushrooms, put the mushrooms in a bowl and sprinkle over the shawarma seasoning. Drizzle over half of the oil and mix well so the seasoning coats all of the mushrooms. Set aside. To make the mushrooms, put the mushrooms in a bowl and sprinkle over the shawarma seasoning. Drizzle over half of the oil and mix well so the seasoning coats all of the mushrooms. Set aside. To make the red cabbage, squeeze the lemon over the red cabbage, season with salt and set aside. To make the red cabbage, squeeze the lemon over the red cabbage, season with salt and set aside. To make the sauce, blend the parsley, tahini, yoghurt and a few tablespoons of boiling water in a blender to a smooth green purée. Season with salt and set aside. To make the sauce, blend the parsley, tahini, yoghurt and a few tablespoons of boiling water in a blender to a smooth green purée. Season with salt and set aside. Heat 1 tablespoon oil in a wok over a very high heat. When the oil is smoking, add the mushroom mixture and stir-fry for 3–4 minutes until cooked through and deep golden brown. If the oil in the work isn’t hot enough, the mushrooms will stew and not achieve the desired colour. Heat 1 tablespoon oil in a wok over a very high heat. When the oil is smoking, add the mushroom mixture and stir-fry for 3–4 minutes until cooked through and deep golden brown. If the oil in the work isn’t hot enough, the mushrooms will stew and not achieve the desired colour. Roughly tear the toasted pittas and divide between four plates. Top with the mushroom mixture, red cabbage and lashings of the green sauce. Roughly tear the toasted pittas and divide between four plates. Top with the mushroom mixture, red cabbage and lashings of the green sauce. If making the salad, mix the tomatoes, cucumber, red onion and pomegranate seeds in a salad bowl. Dress with the lemon juice and sumac. Serve with the shawarma shrooms and the pickles, if using. If making the salad, mix the tomatoes, cucumber, red onion and pomegranate seeds in a salad bowl. Dress with the lemon juice and sumac. Serve with the shawarma shrooms and the pickles, if using. | {
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"title": "Shawarma shrooms with green sauce 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/shawarma_shrooms_with_55936_16x9.jpg A vegetarian kebab-style meal that tastes as good as anything from a late-night takeaway. 750g/1lb 10oz mushrooms, roughly chopped or torn2 tbsp shawarma seasoning4 tbsp vegetable oil4 wholemeal pittas or flatbreads, lightly toasted, to serve100g/3½oz Iranian cucumber pickles, drained and chopped, to serve (optional) 750g/1lb 10oz mushrooms, roughly chopped or torn 2 tbsp shawarma seasoning 4 tbsp vegetable oil 4 wholemeal pittas or flatbreads, lightly toasted, to serve 100g/3½oz Iranian cucumber pickles, drained and chopped, to serve (optional) ½ lemon, juice only½ small red cabbage, thinly slicedsalt ½ lemon, juice only ½ small red cabbage, thinly sliced salt 60g/2¼oz fresh flatleaf parsley3 heaped tbsp light tahini2 heaped tbsp full-fat Greek-style yoghurtsalt 60g/2¼oz fresh flatleaf parsley 3 heaped tbsp light tahini 2 heaped tbsp full-fat Greek-style yoghurt salt 250g/9oz plum tomatoes, cut in half1 small cucumber, seeds removed and chopped1 small red onion, finely chopped100g/3½oz pomegranate seeds1 lemon, juice only1 tsp sumac 250g/9oz plum tomatoes, cut in half 1 small cucumber, seeds removed and chopped 1 small red onion, finely chopped 100g/3½oz pomegranate seeds 1 lemon, juice only 1 tsp sumac Method To make the mushrooms, put the mushrooms in a bowl and sprinkle over the shawarma seasoning. Drizzle over half of the oil and mix well so the seasoning coats all of the mushrooms. Set aside. To make the red cabbage, squeeze the lemon over the red cabbage, season with salt and set aside. To make the sauce, blend the parsley, tahini, yoghurt and a few tablespoons of boiling water in a blender to a smooth green purée. Season with salt and set aside.Heat 1 tablespoon oil in a wok over a very high heat. When the oil is smoking, add the mushroom mixture and stir-fry for 3–4 minutes until cooked through and deep golden brown. If the oil in the work isn’t hot enough, the mushrooms will stew and not achieve the desired colour. Roughly tear the toasted pittas and divide between four plates. Top with the mushroom mixture, red cabbage and lashings of the green sauce.If making the salad, mix the tomatoes, cucumber, red onion and pomegranate seeds in a salad bowl. Dress with the lemon juice and sumac. Serve with the shawarma shrooms and the pickles, if using. To make the mushrooms, put the mushrooms in a bowl and sprinkle over the shawarma seasoning. Drizzle over half of the oil and mix well so the seasoning coats all of the mushrooms. Set aside. To make the mushrooms, put the mushrooms in a bowl and sprinkle over the shawarma seasoning. Drizzle over half of the oil and mix well so the seasoning coats all of the mushrooms. Set aside. To make the red cabbage, squeeze the lemon over the red cabbage, season with salt and set aside. To make the red cabbage, squeeze the lemon over the red cabbage, season with salt and set aside. To make the sauce, blend the parsley, tahini, yoghurt and a few tablespoons of boiling water in a blender to a smooth green purée. Season with salt and set aside. To make the sauce, blend the parsley, tahini, yoghurt and a few tablespoons of boiling water in a blender to a smooth green purée. Season with salt and set aside. Heat 1 tablespoon oil in a wok over a very high heat. When the oil is smoking, add the mushroom mixture and stir-fry for 3–4 minutes until cooked through and deep golden brown. If the oil in the work isn’t hot enough, the mushrooms will stew and not achieve the desired colour. Heat 1 tablespoon oil in a wok over a very high heat. When the oil is smoking, add the mushroom mixture and stir-fry for 3–4 minutes until cooked through and deep golden brown. If the oil in the work isn’t hot enough, the mushrooms will stew and not achieve the desired colour. Roughly tear the toasted pittas and divide between four plates. Top with the mushroom mixture, red cabbage and lashings of the green sauce. Roughly tear the toasted pittas and divide between four plates. Top with the mushroom mixture, red cabbage and lashings of the green sauce. If making the salad, mix the tomatoes, cucumber, red onion and pomegranate seeds in a salad bowl. Dress with the lemon juice and sumac. Serve with the shawarma shrooms and the pickles, if using. If making the salad, mix the tomatoes, cucumber, red onion and pomegranate seeds in a salad bowl. Dress with the lemon juice and sumac. Serve with the shawarma shrooms and the pickles, if using."
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} | fc7375177704d2f661a89f27203d71afeca428f87bb4b69f1a5f2eeb11ec6e74 | Passion fruit cream with coconut and cherry biscotti recipe
An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p02gg48z.jpg This easy, make-ahead dessert will create an impressive but stress-free end to a dinner party. For this recipe you will need four attractive glasses such as Martini glasses to serve the passion fruit cream. 600ml/1 pint double cream250g/9oz caster sugar1 lime, juice only150ml/5fl oz passion fruit pulp, passed through a fine sieve2 gelatine leaves, soaked in cold water 600ml/1 pint double cream 250g/9oz caster sugar 1 lime, juice only 150ml/5fl oz passion fruit pulp, passed through a fine sieve 2 gelatine leaves, soaked in cold water 300g/10½oz plain flour, plus extra for dusting250g/9oz caster sugar100g/3½oz shelled pistachios60g/2¼oz fresh coconut, grated50g/2oz natural glacé cherries, roughly chopped1 lemon, zest and juice1¼ tsp baking powderpinch salt3 free-range eggs 300g/10½oz plain flour, plus extra for dusting 250g/9oz caster sugar 100g/3½oz shelled pistachios 60g/2¼oz fresh coconut, grated 50g/2oz natural glacé cherries, roughly chopped 1 lemon, zest and juice 1¼ tsp baking powder pinch salt 3 free-range eggs Method For the passion fruit cream, bring the double cream and 150g/5oz of the sugar gently to the boil in a large saucepan, then remove from the heat. Whisk in the lime juice and half of the sieved passion fruit pulp.Pour the cream mixture into four large Martini glasses (do not fill to the top) and chill in the fridge for at least two hours, or until set.Meanwhile, drain the gelatine leaves and shake dry. Bring 100ml/3½fl oz of water and the remaining sugar to the boil in a large saucepan. Add the gelatine leaves and whisk until completely dissolved. Add the remaining sieved passion fruit pulp to the sugar syrup mixture, then set aside to cool.When the gelatine mixture has cooled and the cream has set, pour one-quarter of the gelatine mixture on top of each portion of set cream to form a thin layer about 0.5cm/¼in thick. Return to the fridge for another hour, or until set.Meanwhile, for the biscotti, preheat the oven to 180C/350F/Gas 4. Line a baking tray with baking parchment.Place all of the biscotti ingredients into a large bowl and stir until the mixture comes together as a soft, sticky dough.Divide the dough in half and roll each portion out into a sausage shape on a lightly floured work surface. Place the pieces of dough onto the prepared baking tray and bake for 20-30 minutes, or until golden-brown. Remove from the oven and set aside for 10 minutes to cool and firm up.Using a serrated knife, slice 1cm/½in-thick discs from the pieces of dough, slicing them at an angle. Lay the discs onto the same baking tray (use an extra baking tray if necessary). Return the biscotti to the oven and cook for 6-8 minutes, then turn the slices over and cook for a further 10-15 minutes, or until crisp and pale golden-brown on both sides. Remove from the oven and transfer to wire racks to cool. Serve the passion fruit creams with the biscotti alongside. For the passion fruit cream, bring the double cream and 150g/5oz of the sugar gently to the boil in a large saucepan, then remove from the heat. Whisk in the lime juice and half of the sieved passion fruit pulp. For the passion fruit cream, bring the double cream and 150g/5oz of the sugar gently to the boil in a large saucepan, then remove from the heat. Whisk in the lime juice and half of the sieved passion fruit pulp. Pour the cream mixture into four large Martini glasses (do not fill to the top) and chill in the fridge for at least two hours, or until set. Pour the cream mixture into four large Martini glasses (do not fill to the top) and chill in the fridge for at least two hours, or until set. Meanwhile, drain the gelatine leaves and shake dry. Bring 100ml/3½fl oz of water and the remaining sugar to the boil in a large saucepan. Add the gelatine leaves and whisk until completely dissolved. Meanwhile, drain the gelatine leaves and shake dry. Bring 100ml/3½fl oz of water and the remaining sugar to the boil in a large saucepan. Add the gelatine leaves and whisk until completely dissolved. Add the remaining sieved passion fruit pulp to the sugar syrup mixture, then set aside to cool. Add the remaining sieved passion fruit pulp to the sugar syrup mixture, then set aside to cool. When the gelatine mixture has cooled and the cream has set, pour one-quarter of the gelatine mixture on top of each portion of set cream to form a thin layer about 0.5cm/¼in thick. Return to the fridge for another hour, or until set. When the gelatine mixture has cooled and the cream has set, pour one-quarter of the gelatine mixture on top of each portion of set cream to form a thin layer about 0.5cm/¼in thick. Return to the fridge for another hour, or until set. Meanwhile, for the biscotti, preheat the oven to 180C/350F/Gas 4. Line a baking tray with baking parchment. Meanwhile, for the biscotti, preheat the oven to 180C/350F/Gas 4. Line a baking tray with baking parchment. Place all of the biscotti ingredients into a large bowl and stir until the mixture comes together as a soft, sticky dough. Place all of the biscotti ingredients into a large bowl and stir until the mixture comes together as a soft, sticky dough. Divide the dough in half and roll each portion out into a sausage shape on a lightly floured work surface. Divide the dough in half and roll each portion out into a sausage shape on a lightly floured work surface. Place the pieces of dough onto the prepared baking tray and bake for 20-30 minutes, or until golden-brown. Remove from the oven and set aside for 10 minutes to cool and firm up. Place the pieces of dough onto the prepared baking tray and bake for 20-30 minutes, or until golden-brown. Remove from the oven and set aside for 10 minutes to cool and firm up. Using a serrated knife, slice 1cm/½in-thick discs from the pieces of dough, slicing them at an angle. Lay the discs onto the same baking tray (use an extra baking tray if necessary). Return the biscotti to the oven and cook for 6-8 minutes, then turn the slices over and cook for a further 10-15 minutes, or until crisp and pale golden-brown on both sides. Remove from the oven and transfer to wire racks to cool. Using a serrated knife, slice 1cm/½in-thick discs from the pieces of dough, slicing them at an angle. Lay the discs onto the same baking tray (use an extra baking tray if necessary). Return the biscotti to the oven and cook for 6-8 minutes, then turn the slices over and cook for a further 10-15 minutes, or until crisp and pale golden-brown on both sides. Remove from the oven and transfer to wire racks to cool. Serve the passion fruit creams with the biscotti alongside. Serve the passion fruit creams with the biscotti alongside. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Passion fruit cream with coconut and cherry biscotti recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p02gg48z.jpg This easy, make-ahead dessert will create an impressive but stress-free end to a dinner party. For this recipe you will need four attractive glasses such as Martini glasses to serve the passion fruit cream. 600ml/1 pint double cream250g/9oz caster sugar1 lime, juice only150ml/5fl oz passion fruit pulp, passed through a fine sieve2 gelatine leaves, soaked in cold water 600ml/1 pint double cream 250g/9oz caster sugar 1 lime, juice only 150ml/5fl oz passion fruit pulp, passed through a fine sieve 2 gelatine leaves, soaked in cold water 300g/10½oz plain flour, plus extra for dusting250g/9oz caster sugar100g/3½oz shelled pistachios60g/2¼oz fresh coconut, grated50g/2oz natural glacé cherries, roughly chopped1 lemon, zest and juice1¼ tsp baking powderpinch salt3 free-range eggs 300g/10½oz plain flour, plus extra for dusting 250g/9oz caster sugar 100g/3½oz shelled pistachios 60g/2¼oz fresh coconut, grated 50g/2oz natural glacé cherries, roughly chopped 1 lemon, zest and juice 1¼ tsp baking powder pinch salt 3 free-range eggs Method For the passion fruit cream, bring the double cream and 150g/5oz of the sugar gently to the boil in a large saucepan, then remove from the heat. Whisk in the lime juice and half of the sieved passion fruit pulp.Pour the cream mixture into four large Martini glasses (do not fill to the top) and chill in the fridge for at least two hours, or until set.Meanwhile, drain the gelatine leaves and shake dry. Bring 100ml/3½fl oz of water and the remaining sugar to the boil in a large saucepan. Add the gelatine leaves and whisk until completely dissolved. Add the remaining sieved passion fruit pulp to the sugar syrup mixture, then set aside to cool.When the gelatine mixture has cooled and the cream has set, pour one-quarter of the gelatine mixture on top of each portion of set cream to form a thin layer about 0.5cm/¼in thick. Return to the fridge for another hour, or until set.Meanwhile, for the biscotti, preheat the oven to 180C/350F/Gas 4. Line a baking tray with baking parchment.Place all of the biscotti ingredients into a large bowl and stir until the mixture comes together as a soft, sticky dough.Divide the dough in half and roll each portion out into a sausage shape on a lightly floured work surface. Place the pieces of dough onto the prepared baking tray and bake for 20-30 minutes, or until golden-brown. Remove from the oven and set aside for 10 minutes to cool and firm up.Using a serrated knife, slice 1cm/½in-thick discs from the pieces of dough, slicing them at an angle. Lay the discs onto the same baking tray (use an extra baking tray if necessary). Return the biscotti to the oven and cook for 6-8 minutes, then turn the slices over and cook for a further 10-15 minutes, or until crisp and pale golden-brown on both sides. Remove from the oven and transfer to wire racks to cool. Serve the passion fruit creams with the biscotti alongside. For the passion fruit cream, bring the double cream and 150g/5oz of the sugar gently to the boil in a large saucepan, then remove from the heat. Whisk in the lime juice and half of the sieved passion fruit pulp. For the passion fruit cream, bring the double cream and 150g/5oz of the sugar gently to the boil in a large saucepan, then remove from the heat. Whisk in the lime juice and half of the sieved passion fruit pulp. Pour the cream mixture into four large Martini glasses (do not fill to the top) and chill in the fridge for at least two hours, or until set. Pour the cream mixture into four large Martini glasses (do not fill to the top) and chill in the fridge for at least two hours, or until set. Meanwhile, drain the gelatine leaves and shake dry. Bring 100ml/3½fl oz of water and the remaining sugar to the boil in a large saucepan. Add the gelatine leaves and whisk until completely dissolved. Meanwhile, drain the gelatine leaves and shake dry. Bring 100ml/3½fl oz of water and the remaining sugar to the boil in a large saucepan. Add the gelatine leaves and whisk until completely dissolved. Add the remaining sieved passion fruit pulp to the sugar syrup mixture, then set aside to cool. Add the remaining sieved passion fruit pulp to the sugar syrup mixture, then set aside to cool. When the gelatine mixture has cooled and the cream has set, pour one-quarter of the gelatine mixture on top of each portion of set cream to form a thin layer about 0.5cm/¼in thick. Return to the fridge for another hour, or until set. When the gelatine mixture has cooled and the cream has set, pour one-quarter of the gelatine mixture on top of each portion of set cream to form a thin layer about 0.5cm/¼in thick. Return to the fridge for another hour, or until set. Meanwhile, for the biscotti, preheat the oven to 180C/350F/Gas 4. Line a baking tray with baking parchment. Meanwhile, for the biscotti, preheat the oven to 180C/350F/Gas 4. Line a baking tray with baking parchment. Place all of the biscotti ingredients into a large bowl and stir until the mixture comes together as a soft, sticky dough. Place all of the biscotti ingredients into a large bowl and stir until the mixture comes together as a soft, sticky dough. Divide the dough in half and roll each portion out into a sausage shape on a lightly floured work surface. Divide the dough in half and roll each portion out into a sausage shape on a lightly floured work surface. Place the pieces of dough onto the prepared baking tray and bake for 20-30 minutes, or until golden-brown. Remove from the oven and set aside for 10 minutes to cool and firm up. Place the pieces of dough onto the prepared baking tray and bake for 20-30 minutes, or until golden-brown. Remove from the oven and set aside for 10 minutes to cool and firm up. Using a serrated knife, slice 1cm/½in-thick discs from the pieces of dough, slicing them at an angle. Lay the discs onto the same baking tray (use an extra baking tray if necessary). Return the biscotti to the oven and cook for 6-8 minutes, then turn the slices over and cook for a further 10-15 minutes, or until crisp and pale golden-brown on both sides. Remove from the oven and transfer to wire racks to cool. Using a serrated knife, slice 1cm/½in-thick discs from the pieces of dough, slicing them at an angle. Lay the discs onto the same baking tray (use an extra baking tray if necessary). Return the biscotti to the oven and cook for 6-8 minutes, then turn the slices over and cook for a further 10-15 minutes, or until crisp and pale golden-brown on both sides. Remove from the oven and transfer to wire racks to cool. Serve the passion fruit creams with the biscotti alongside. Serve the passion fruit creams with the biscotti alongside."
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} | 653c845c09573aa5a1f1281dd4d7ac2919d69e467a0c132275dd5fe6c4f3bea4 | Toad in the hole with shallot marmalade recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toad_in_the_hole_with_03002_16x9.jpg Elliot Grover re-creates his mini toad in the hole dish served at this years Oscars. 100g/3½oz self-raising flourpinch salt3 free-range eggs220ml/7¾fl oz full-fat milk4 tbsp wagyu fat12 mini sausages 100g/3½oz self-raising flour pinch salt 3 free-range eggs 220ml/7¾fl oz full-fat milk 4 tbsp wagyu fat 12 mini sausages oil, for frying5 shallots, peeled and finely chopped1 jalapeño chilli, finely chopped1 tsp light soft brown sugar1 tbsp Worcestershire sauce2 tsp balsamic vinegar1 tsp unsalted butterhandful fresh sage leaves, fried until crispy, to garnish oil, for frying 5 shallots, peeled and finely chopped 1 jalapeño chilli, finely chopped 1 tsp light soft brown sugar 1 tbsp Worcestershire sauce 2 tsp balsamic vinegar 1 tsp unsalted butter handful fresh sage leaves, fried until crispy, to garnish Method To make the toad in the hole, preheat the oven to 240C/220C Fan/Gas 9.Mix the flour and salt in a large bowl. Whisk in the eggs and gradually pour in the milk to create a batter. Chill the batter in the fridge for 24 hours if you have the time. Measure 1 teaspoon of wagyu fat into each of the holes of a 12-hole muffin tin. Transfer to the oven for 8 minutes or until the fat is piping hot.Carefully remove from the oven and divide the batter equally between the holes in the tin. Drop a sausage into each hole. Return quickly to the oven for 20–25 minutes or until golden brown and well risen.To make the marmalade, heat the oil in a frying pan and fry the shallots until softened but without colour. Add the jalapeño and cook for 2 minutes.Add the sugar, Worcestershire sauce and balsamic and cook until the shallots are glazed and jammy.Remove from the heat and stir in the butter until emulsified. Garnish with the sage leaves. Serve the toad in the hole with the marmalade and champ alongside. To make the toad in the hole, preheat the oven to 240C/220C Fan/Gas 9. To make the toad in the hole, preheat the oven to 240C/220C Fan/Gas 9. Mix the flour and salt in a large bowl. Whisk in the eggs and gradually pour in the milk to create a batter. Mix the flour and salt in a large bowl. Whisk in the eggs and gradually pour in the milk to create a batter. Chill the batter in the fridge for 24 hours if you have the time. Chill the batter in the fridge for 24 hours if you have the time. Measure 1 teaspoon of wagyu fat into each of the holes of a 12-hole muffin tin. Transfer to the oven for 8 minutes or until the fat is piping hot. Measure 1 teaspoon of wagyu fat into each of the holes of a 12-hole muffin tin. Transfer to the oven for 8 minutes or until the fat is piping hot. Carefully remove from the oven and divide the batter equally between the holes in the tin. Drop a sausage into each hole. Return quickly to the oven for 20–25 minutes or until golden brown and well risen. Carefully remove from the oven and divide the batter equally between the holes in the tin. Drop a sausage into each hole. Return quickly to the oven for 20–25 minutes or until golden brown and well risen. To make the marmalade, heat the oil in a frying pan and fry the shallots until softened but without colour. Add the jalapeño and cook for 2 minutes. To make the marmalade, heat the oil in a frying pan and fry the shallots until softened but without colour. Add the jalapeño and cook for 2 minutes. Add the sugar, Worcestershire sauce and balsamic and cook until the shallots are glazed and jammy. Add the sugar, Worcestershire sauce and balsamic and cook until the shallots are glazed and jammy. Remove from the heat and stir in the butter until emulsified. Garnish with the sage leaves. Remove from the heat and stir in the butter until emulsified. Garnish with the sage leaves. Serve the toad in the hole with the marmalade and champ alongside. Serve the toad in the hole with the marmalade and champ alongside. | {
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"title": "Toad in the hole with shallot marmalade 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/toad_in_the_hole_with_03002_16x9.jpg Elliot Grover re-creates his mini toad in the hole dish served at this years Oscars. 100g/3½oz self-raising flourpinch salt3 free-range eggs220ml/7¾fl oz full-fat milk4 tbsp wagyu fat12 mini sausages 100g/3½oz self-raising flour pinch salt 3 free-range eggs 220ml/7¾fl oz full-fat milk 4 tbsp wagyu fat 12 mini sausages oil, for frying5 shallots, peeled and finely chopped1 jalapeño chilli, finely chopped1 tsp light soft brown sugar1 tbsp Worcestershire sauce2 tsp balsamic vinegar1 tsp unsalted butterhandful fresh sage leaves, fried until crispy, to garnish oil, for frying 5 shallots, peeled and finely chopped 1 jalapeño chilli, finely chopped 1 tsp light soft brown sugar 1 tbsp Worcestershire sauce 2 tsp balsamic vinegar 1 tsp unsalted butter handful fresh sage leaves, fried until crispy, to garnish Method To make the toad in the hole, preheat the oven to 240C/220C Fan/Gas 9.Mix the flour and salt in a large bowl. Whisk in the eggs and gradually pour in the milk to create a batter. Chill the batter in the fridge for 24 hours if you have the time. Measure 1 teaspoon of wagyu fat into each of the holes of a 12-hole muffin tin. Transfer to the oven for 8 minutes or until the fat is piping hot.Carefully remove from the oven and divide the batter equally between the holes in the tin. Drop a sausage into each hole. Return quickly to the oven for 20–25 minutes or until golden brown and well risen.To make the marmalade, heat the oil in a frying pan and fry the shallots until softened but without colour. Add the jalapeño and cook for 2 minutes.Add the sugar, Worcestershire sauce and balsamic and cook until the shallots are glazed and jammy.Remove from the heat and stir in the butter until emulsified. Garnish with the sage leaves. Serve the toad in the hole with the marmalade and champ alongside. To make the toad in the hole, preheat the oven to 240C/220C Fan/Gas 9. To make the toad in the hole, preheat the oven to 240C/220C Fan/Gas 9. Mix the flour and salt in a large bowl. Whisk in the eggs and gradually pour in the milk to create a batter. Mix the flour and salt in a large bowl. Whisk in the eggs and gradually pour in the milk to create a batter. Chill the batter in the fridge for 24 hours if you have the time. Chill the batter in the fridge for 24 hours if you have the time. Measure 1 teaspoon of wagyu fat into each of the holes of a 12-hole muffin tin. Transfer to the oven for 8 minutes or until the fat is piping hot. Measure 1 teaspoon of wagyu fat into each of the holes of a 12-hole muffin tin. Transfer to the oven for 8 minutes or until the fat is piping hot. Carefully remove from the oven and divide the batter equally between the holes in the tin. Drop a sausage into each hole. Return quickly to the oven for 20–25 minutes or until golden brown and well risen. Carefully remove from the oven and divide the batter equally between the holes in the tin. Drop a sausage into each hole. Return quickly to the oven for 20–25 minutes or until golden brown and well risen. To make the marmalade, heat the oil in a frying pan and fry the shallots until softened but without colour. Add the jalapeño and cook for 2 minutes. To make the marmalade, heat the oil in a frying pan and fry the shallots until softened but without colour. Add the jalapeño and cook for 2 minutes. Add the sugar, Worcestershire sauce and balsamic and cook until the shallots are glazed and jammy. Add the sugar, Worcestershire sauce and balsamic and cook until the shallots are glazed and jammy. Remove from the heat and stir in the butter until emulsified. Garnish with the sage leaves. Remove from the heat and stir in the butter until emulsified. Garnish with the sage leaves. Serve the toad in the hole with the marmalade and champ alongside. Serve the toad in the hole with the marmalade and champ alongside."
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} | c8b4f25943de370ad281a69b66e9a3ff6b7d53142a56e1bff9e3f50ea9c64995 | Grilled sirloin with garlic roasted potatoes recipe
To make the steak seasoning, place all the ingredients in a pestle and mortar and grind together untilTo make the potatoes, rinse the potato pieces under cold water and then bring a large saucepan of water to the boil. Add the bicarbonate of soda and a generous pinch of salt. Add the hard garlic and rosemary or thyme along with the potatoes and boil for 10–12 minutes, until the edges are just starting to break down.Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil or fat into a roasting tray and heat it in the oven for 5 minutes until shimmering hot.Drain the potatoes well and let them sit in the colander for 2 minutes to steam-dry. Gently shake the colander to roughen the edges — this helps create crisp, golden crusts.Carefully add the potatoes, herbs and garlic to the hot tray — they should sizzle. Toss to coat in the fat, then roast for 35–45 minutes, turning once or twice, until deep golden brown and crisp. Season with sea salt and serve hot.To make the steaks, pat them dry with kitchen paper then coat generously with the oil and massage into the meat to form a paste. Preheat your grill or heavy-based pan to high.Grill the steaks for 4–5 minutes per side for medium-rare, or 5–6 minutes for medium.Remove from heat and rest the steaks for the same time they were cooked. Optional: Flash in a hot oven (1–2 minutes) before slicing and serving. Top with butter, if desired.To make the asparagus salad, prepare a bowl with iced water and plunge the asparagus ribbons in for 1 minute. Drain, dry, and dress with lemon juice, olive oil, salt, and pepper.To make the herb sauce, mix all the ingredients together in a bowl. To serve, plate the sliced sirloins alongside the crispy garlic roasted potatoes. Add a handful of fresh shaved asparagus salad and a generous spoon of green herb sauce. Garnish with lemon zest or fresh herbs for extra brightness. To make the steak seasoning, place all the ingredients in a pestle and mortar and grind together until To make the steak seasoning, place all the ingredients in a pestle and mortar and grind together until To make the potatoes, rinse the potato pieces under cold water and then bring a large saucepan of water to the boil. Add the bicarbonate of soda and a generous pinch of salt. Add the hard garlic and rosemary or thyme along with the potatoes and boil for 10–12 minutes, until the edges are just starting to break down. To make the potatoes, rinse the potato pieces under cold water and then bring a large saucepan of water to the boil. Add the bicarbonate of soda and a generous pinch of salt. Add the hard garlic and rosemary or thyme along with the potatoes and boil for 10–12 minutes, until the edges are just starting to break down. Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil or fat into a roasting tray and heat it in the oven for 5 minutes until shimmering hot. Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil or fat into a roasting tray and heat it in the oven for 5 minutes until shimmering hot. Drain the potatoes well and let them sit in the colander for 2 minutes to steam-dry. Gently shake the colander to roughen the edges — this helps create crisp, golden crusts. Drain the potatoes well and let them sit in the colander for 2 minutes to steam-dry. Gently shake the colander to roughen the edges — this helps create crisp, golden crusts. Carefully add the potatoes, herbs and garlic to the hot tray — they should sizzle. Toss to coat in the fat, then roast for 35–45 minutes, turning once or twice, until deep golden brown and crisp. Season with sea salt and serve hot. Carefully add the potatoes, herbs and garlic to the hot tray — they should sizzle. Toss to coat in the fat, then roast for 35–45 minutes, turning once or twice, until deep golden brown and crisp. Season with sea salt and serve hot. To make the steaks, pat them dry with kitchen paper then coat generously with the oil and massage into the meat to form a paste. To make the steaks, pat them dry with kitchen paper then coat generously with the oil and massage into the meat to form a paste. Preheat your grill or heavy-based pan to high. Preheat your grill or heavy-based pan to high. Grill the steaks for 4–5 minutes per side for medium-rare, or 5–6 minutes for medium. Grill the steaks for 4–5 minutes per side for medium-rare, or 5–6 minutes for medium. Remove from heat and rest the steaks for the same time they were cooked. Optional: Flash in a hot oven (1–2 minutes) before slicing and serving. Top with butter, if desired. Remove from heat and rest the steaks for the same time they were cooked. Optional: Flash in a hot oven (1–2 minutes) before slicing and serving. Top with butter, if desired. To make the asparagus salad, prepare a bowl with iced water and plunge the asparagus ribbons in for 1 minute. Drain, dry, and dress with lemon juice, olive oil, salt, and pepper. To make the asparagus salad, prepare a bowl with iced water and plunge the asparagus ribbons in for 1 minute. Drain, dry, and dress with lemon juice, olive oil, salt, and pepper. To make the herb sauce, mix all the ingredients together in a bowl. To make the herb sauce, mix all the ingredients together in a bowl. To serve, plate the sliced sirloins alongside the crispy garlic roasted potatoes. Add a handful of fresh shaved asparagus salad and a generous spoon of green herb sauce. Garnish with lemon zest or fresh herbs for extra brightness. To serve, plate the sliced sirloins alongside the crispy garlic roasted potatoes. Add a handful of fresh shaved asparagus salad and a generous spoon of green herb sauce. Garnish with lemon zest or fresh herbs for extra brightness. | {
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"title": "Grilled sirloin with garlic roasted potatoes recipe",
"content": "To make the steak seasoning, place all the ingredients in a pestle and mortar and grind together untilTo make the potatoes, rinse the potato pieces under cold water and then bring a large saucepan of water to the boil. Add the bicarbonate of soda and a generous pinch of salt. Add the hard garlic and rosemary or thyme along with the potatoes and boil for 10–12 minutes, until the edges are just starting to break down.Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil or fat into a roasting tray and heat it in the oven for 5 minutes until shimmering hot.Drain the potatoes well and let them sit in the colander for 2 minutes to steam-dry. Gently shake the colander to roughen the edges — this helps create crisp, golden crusts.Carefully add the potatoes, herbs and garlic to the hot tray — they should sizzle. Toss to coat in the fat, then roast for 35–45 minutes, turning once or twice, until deep golden brown and crisp. Season with sea salt and serve hot.To make the steaks, pat them dry with kitchen paper then coat generously with the oil and massage into the meat to form a paste. Preheat your grill or heavy-based pan to high.Grill the steaks for 4–5 minutes per side for medium-rare, or 5–6 minutes for medium.Remove from heat and rest the steaks for the same time they were cooked. Optional: Flash in a hot oven (1–2 minutes) before slicing and serving. Top with butter, if desired.To make the asparagus salad, prepare a bowl with iced water and plunge the asparagus ribbons in for 1 minute. Drain, dry, and dress with lemon juice, olive oil, salt, and pepper.To make the herb sauce, mix all the ingredients together in a bowl. To serve, plate the sliced sirloins alongside the crispy garlic roasted potatoes. Add a handful of fresh shaved asparagus salad and a generous spoon of green herb sauce. Garnish with lemon zest or fresh herbs for extra brightness. To make the steak seasoning, place all the ingredients in a pestle and mortar and grind together until To make the steak seasoning, place all the ingredients in a pestle and mortar and grind together until To make the potatoes, rinse the potato pieces under cold water and then bring a large saucepan of water to the boil. Add the bicarbonate of soda and a generous pinch of salt. Add the hard garlic and rosemary or thyme along with the potatoes and boil for 10–12 minutes, until the edges are just starting to break down. To make the potatoes, rinse the potato pieces under cold water and then bring a large saucepan of water to the boil. Add the bicarbonate of soda and a generous pinch of salt. Add the hard garlic and rosemary or thyme along with the potatoes and boil for 10–12 minutes, until the edges are just starting to break down. Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil or fat into a roasting tray and heat it in the oven for 5 minutes until shimmering hot. Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil or fat into a roasting tray and heat it in the oven for 5 minutes until shimmering hot. Drain the potatoes well and let them sit in the colander for 2 minutes to steam-dry. Gently shake the colander to roughen the edges — this helps create crisp, golden crusts. Drain the potatoes well and let them sit in the colander for 2 minutes to steam-dry. Gently shake the colander to roughen the edges — this helps create crisp, golden crusts. Carefully add the potatoes, herbs and garlic to the hot tray — they should sizzle. Toss to coat in the fat, then roast for 35–45 minutes, turning once or twice, until deep golden brown and crisp. Season with sea salt and serve hot. Carefully add the potatoes, herbs and garlic to the hot tray — they should sizzle. Toss to coat in the fat, then roast for 35–45 minutes, turning once or twice, until deep golden brown and crisp. Season with sea salt and serve hot. To make the steaks, pat them dry with kitchen paper then coat generously with the oil and massage into the meat to form a paste. To make the steaks, pat them dry with kitchen paper then coat generously with the oil and massage into the meat to form a paste. Preheat your grill or heavy-based pan to high. Preheat your grill or heavy-based pan to high. Grill the steaks for 4–5 minutes per side for medium-rare, or 5–6 minutes for medium. Grill the steaks for 4–5 minutes per side for medium-rare, or 5–6 minutes for medium. Remove from heat and rest the steaks for the same time they were cooked. Optional: Flash in a hot oven (1–2 minutes) before slicing and serving. Top with butter, if desired. Remove from heat and rest the steaks for the same time they were cooked. Optional: Flash in a hot oven (1–2 minutes) before slicing and serving. Top with butter, if desired. To make the asparagus salad, prepare a bowl with iced water and plunge the asparagus ribbons in for 1 minute. Drain, dry, and dress with lemon juice, olive oil, salt, and pepper. To make the asparagus salad, prepare a bowl with iced water and plunge the asparagus ribbons in for 1 minute. Drain, dry, and dress with lemon juice, olive oil, salt, and pepper. To make the herb sauce, mix all the ingredients together in a bowl. To make the herb sauce, mix all the ingredients together in a bowl. To serve, plate the sliced sirloins alongside the crispy garlic roasted potatoes. Add a handful of fresh shaved asparagus salad and a generous spoon of green herb sauce. Garnish with lemon zest or fresh herbs for extra brightness. To serve, plate the sliced sirloins alongside the crispy garlic roasted potatoes. Add a handful of fresh shaved asparagus salad and a generous spoon of green herb sauce. Garnish with lemon zest or fresh herbs for extra brightness."
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} | d8e5f3a1434dc031893397c07c6fcf7a8ce25e168e036a68030bf8617886c81a | Beef hor fun recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_hor_fun_19845_16x9.jpg Hor fun noodles are a wide type of Chinese rice noodle – they are cooked in a very hot wok to give a slightly smoky flavour. 200g/7oz beef rump steak2 tbsp vegetable oil, plus extra for deep frying800g/1lb 12oz partially dried hor fun noodles10g onion, finely sliced 10g spring onion greens, cut into 2cm/¾in pieces20g/¾oz beansprouts1 tbsp Shaoxing rice wine2 tbsp oyster sauce 1 tbsp dark soy sauce 2 tsp sesame oil pinch white pepperfreshly grated lemon rind, to garnish (optional) 200g/7oz beef rump steak 2 tbsp vegetable oil, plus extra for deep frying 800g/1lb 12oz partially dried hor fun noodles 10g onion, finely sliced 10g spring onion greens, cut into 2cm/¾in pieces 20g/¾oz beansprouts 1 tbsp Shaoxing rice wine 2 tbsp oyster sauce 1 tbsp dark soy sauce 2 tsp sesame oil pinch white pepper freshly grated lemon rind, to garnish (optional) 2 tsp light soy sauce 1 tsp Shaoxing rice wine7g potato starch1g baking powder 2 tsp light soy sauce 1 tsp Shaoxing rice wine 7g potato starch 1g baking powder Method To make the beef, place the meat in the freezer for 1½ hours, or until it is about 70% frozen.Using a sharp knife or mandoline, cut the partially frozen beef into 1mm/1/16in slices.To make the marinade, mix all of the ingredients and 50ml/2fl oz water together in a large bowl.Add the beef to the marinade, cover and marinate in the fridge for 2 hours.Heat the oil for deep-frying in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Remove the beef from the marinade and deep-fry it in two batches. The beef will change colour almost instantly so remove it from the oil at that point and carefully transfer to drain on kitchen paper.Add the noodles to a microwave-safe bowl of water, and cook in the microwave for 60 seconds on high. Heat the 2 tablespoons vegetable oil in a wok on a high heat until the pan begins to smoke slightly.Add the onion, spring onion, beansprouts and beef to the pan and fry until the onion is slightly soft.Add the rice wine and noodles to the wok and mix the ingredients well. Add the oyster sauce and dark soy sauce.Finish by adding the sesame oil and pepper. Garnish with the lemon rind, if using, and serve immediately. To make the beef, place the meat in the freezer for 1½ hours, or until it is about 70% frozen. To make the beef, place the meat in the freezer for 1½ hours, or until it is about 70% frozen. Using a sharp knife or mandoline, cut the partially frozen beef into 1mm/1/16in slices. Using a sharp knife or mandoline, cut the partially frozen beef into 1mm/1/16in slices. To make the marinade, mix all of the ingredients and 50ml/2fl oz water together in a large bowl. To make the marinade, mix all of the ingredients and 50ml/2fl oz water together in a large bowl. Add the beef to the marinade, cover and marinate in the fridge for 2 hours. Add the beef to the marinade, cover and marinate in the fridge for 2 hours. Heat the oil for deep-frying in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil for deep-frying in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Remove the beef from the marinade and deep-fry it in two batches. The beef will change colour almost instantly so remove it from the oil at that point and carefully transfer to drain on kitchen paper. Remove the beef from the marinade and deep-fry it in two batches. The beef will change colour almost instantly so remove it from the oil at that point and carefully transfer to drain on kitchen paper. Add the noodles to a microwave-safe bowl of water, and cook in the microwave for 60 seconds on high. Add the noodles to a microwave-safe bowl of water, and cook in the microwave for 60 seconds on high. Heat the 2 tablespoons vegetable oil in a wok on a high heat until the pan begins to smoke slightly. Heat the 2 tablespoons vegetable oil in a wok on a high heat until the pan begins to smoke slightly. Add the onion, spring onion, beansprouts and beef to the pan and fry until the onion is slightly soft. Add the onion, spring onion, beansprouts and beef to the pan and fry until the onion is slightly soft. Add the rice wine and noodles to the wok and mix the ingredients well. Add the oyster sauce and dark soy sauce. Add the rice wine and noodles to the wok and mix the ingredients well. Add the oyster sauce and dark soy sauce. Finish by adding the sesame oil and pepper. Finish by adding the sesame oil and pepper. Garnish with the lemon rind, if using, and serve immediately. Garnish with the lemon rind, if using, and serve immediately. Recipe tips If the meat turns out to be on the sinewy side, add 1 teaspoon bicarbonate of soda to the marinade to help tenderise it. | {
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"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_hor_fun_19845_16x9.jpg Hor fun noodles are a wide type of Chinese rice noodle – they are cooked in a very hot wok to give a slightly smoky flavour. 200g/7oz beef rump steak2 tbsp vegetable oil, plus extra for deep frying800g/1lb 12oz partially dried hor fun noodles10g onion, finely sliced 10g spring onion greens, cut into 2cm/¾in pieces20g/¾oz beansprouts1 tbsp Shaoxing rice wine2 tbsp oyster sauce 1 tbsp dark soy sauce 2 tsp sesame oil pinch white pepperfreshly grated lemon rind, to garnish (optional) 200g/7oz beef rump steak 2 tbsp vegetable oil, plus extra for deep frying 800g/1lb 12oz partially dried hor fun noodles 10g onion, finely sliced 10g spring onion greens, cut into 2cm/¾in pieces 20g/¾oz beansprouts 1 tbsp Shaoxing rice wine 2 tbsp oyster sauce 1 tbsp dark soy sauce 2 tsp sesame oil pinch white pepper freshly grated lemon rind, to garnish (optional) 2 tsp light soy sauce 1 tsp Shaoxing rice wine7g potato starch1g baking powder 2 tsp light soy sauce 1 tsp Shaoxing rice wine 7g potato starch 1g baking powder Method To make the beef, place the meat in the freezer for 1½ hours, or until it is about 70% frozen.Using a sharp knife or mandoline, cut the partially frozen beef into 1mm/1/16in slices.To make the marinade, mix all of the ingredients and 50ml/2fl oz water together in a large bowl.Add the beef to the marinade, cover and marinate in the fridge for 2 hours.Heat the oil for deep-frying in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Remove the beef from the marinade and deep-fry it in two batches. The beef will change colour almost instantly so remove it from the oil at that point and carefully transfer to drain on kitchen paper.Add the noodles to a microwave-safe bowl of water, and cook in the microwave for 60 seconds on high. Heat the 2 tablespoons vegetable oil in a wok on a high heat until the pan begins to smoke slightly.Add the onion, spring onion, beansprouts and beef to the pan and fry until the onion is slightly soft.Add the rice wine and noodles to the wok and mix the ingredients well. Add the oyster sauce and dark soy sauce.Finish by adding the sesame oil and pepper. Garnish with the lemon rind, if using, and serve immediately. To make the beef, place the meat in the freezer for 1½ hours, or until it is about 70% frozen. To make the beef, place the meat in the freezer for 1½ hours, or until it is about 70% frozen. Using a sharp knife or mandoline, cut the partially frozen beef into 1mm/1/16in slices. Using a sharp knife or mandoline, cut the partially frozen beef into 1mm/1/16in slices. To make the marinade, mix all of the ingredients and 50ml/2fl oz water together in a large bowl. To make the marinade, mix all of the ingredients and 50ml/2fl oz water together in a large bowl. Add the beef to the marinade, cover and marinate in the fridge for 2 hours. Add the beef to the marinade, cover and marinate in the fridge for 2 hours. Heat the oil for deep-frying in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil for deep-frying in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Remove the beef from the marinade and deep-fry it in two batches. The beef will change colour almost instantly so remove it from the oil at that point and carefully transfer to drain on kitchen paper. Remove the beef from the marinade and deep-fry it in two batches. The beef will change colour almost instantly so remove it from the oil at that point and carefully transfer to drain on kitchen paper. Add the noodles to a microwave-safe bowl of water, and cook in the microwave for 60 seconds on high. Add the noodles to a microwave-safe bowl of water, and cook in the microwave for 60 seconds on high. Heat the 2 tablespoons vegetable oil in a wok on a high heat until the pan begins to smoke slightly. Heat the 2 tablespoons vegetable oil in a wok on a high heat until the pan begins to smoke slightly. Add the onion, spring onion, beansprouts and beef to the pan and fry until the onion is slightly soft. Add the onion, spring onion, beansprouts and beef to the pan and fry until the onion is slightly soft. Add the rice wine and noodles to the wok and mix the ingredients well. Add the oyster sauce and dark soy sauce. Add the rice wine and noodles to the wok and mix the ingredients well. Add the oyster sauce and dark soy sauce. Finish by adding the sesame oil and pepper. Finish by adding the sesame oil and pepper. Garnish with the lemon rind, if using, and serve immediately. Garnish with the lemon rind, if using, and serve immediately. Recipe tips If the meat turns out to be on the sinewy side, add 1 teaspoon bicarbonate of soda to the marinade to help tenderise it."
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} | 958464f9e53141f8354d885f3c091896175814df588d8f3a204b204d791aeb38 | Beef fried rice with lettuce and herbs recipe
An average of 3.7 out of 5 stars from 3 ratings Marinated beef-fried rice, served with crisp lettuce and beef XO sauce. It’s perfect Chinese-style food for friends. 1 x 300g/10½oz sirloin steak, cut into 5mm pieces1 tsp bicarbonate of soda½ egg white1 tsp salt¼ tsp ground black pepper1 tbsp light soy sauce1½ tsp Chinese rice wine5 tsp potato starch35g/1¼ oz brown sauce, such as OK1 tbsp vegetable oil 1 x 300g/10½oz sirloin steak, cut into 5mm pieces 1 tsp bicarbonate of soda ½ egg white 1 tsp salt ¼ tsp ground black pepper 1 tbsp light soy sauce 1½ tsp Chinese rice wine 5 tsp potato starch 35g/1¼ oz brown sauce, such as OK 1 tbsp vegetable oil 300g/10½oz steamed jasmine rice seasoned with salt, chicken powder and garlic oil2 spring onions, green parts sliced into fine rings50g/1¾oz oyster sauce2 free-range eggs, lightly beaten2 tsp sesame oilfreshly ground black pepper 300g/10½oz steamed jasmine rice seasoned with salt, chicken powder and garlic oil 2 spring onions, green parts sliced into fine rings 50g/1¾oz oyster sauce 2 free-range eggs, lightly beaten 2 tsp sesame oil freshly ground black pepper iceberg or Little Gem lettuce, shreddedhandful fresh minthandful fresh Thai basilhandful shiso leaveshandful perilla leaves50g/1¾oz XO sauce iceberg or Little Gem lettuce, shredded handful fresh mint handful fresh Thai basil handful shiso leaves handful perilla leaves 50g/1¾oz XO sauce Method Place the steak in a bowl then add all the ingredients apart from the oil, add 40ml/1fl oz water, and mix well. Cover and leave to marinate in the fridge for 3–4 hours. Bring the steak up to room temperature. Heat a wok over a high heat and add the vegetable oil. Stir-fry the beef for 2–3 minutes until cooked through then transfer to a plate and set aside. To make the fried rice, return the wok to the heat and add the steamed rice, then the cooked beef, spring onions, oyster sauce, egg, and sesame oil and black pepper and cook for 2–3 minutes, or until the rice is hot and the egg is cooked.Serve with some lettuce leaves and herbs with the XO sauce on the side. Place the steak in a bowl then add all the ingredients apart from the oil, add 40ml/1fl oz water, and mix well. Cover and leave to marinate in the fridge for 3–4 hours. Place the steak in a bowl then add all the ingredients apart from the oil, add 40ml/1fl oz water, and mix well. Cover and leave to marinate in the fridge for 3–4 hours. Bring the steak up to room temperature. Heat a wok over a high heat and add the vegetable oil. Stir-fry the beef for 2–3 minutes until cooked through then transfer to a plate and set aside. Bring the steak up to room temperature. Heat a wok over a high heat and add the vegetable oil. Stir-fry the beef for 2–3 minutes until cooked through then transfer to a plate and set aside. To make the fried rice, return the wok to the heat and add the steamed rice, then the cooked beef, spring onions, oyster sauce, egg, and sesame oil and black pepper and cook for 2–3 minutes, or until the rice is hot and the egg is cooked. To make the fried rice, return the wok to the heat and add the steamed rice, then the cooked beef, spring onions, oyster sauce, egg, and sesame oil and black pepper and cook for 2–3 minutes, or until the rice is hot and the egg is cooked. Serve with some lettuce leaves and herbs with the XO sauce on the side. Serve with some lettuce leaves and herbs with the XO sauce on the side. | {
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"content": "An average of 3.7 out of 5 stars from 3 ratings Marinated beef-fried rice, served with crisp lettuce and beef XO sauce. It’s perfect Chinese-style food for friends. 1 x 300g/10½oz sirloin steak, cut into 5mm pieces1 tsp bicarbonate of soda½ egg white1 tsp salt¼ tsp ground black pepper1 tbsp light soy sauce1½ tsp Chinese rice wine5 tsp potato starch35g/1¼ oz brown sauce, such as OK1 tbsp vegetable oil 1 x 300g/10½oz sirloin steak, cut into 5mm pieces 1 tsp bicarbonate of soda ½ egg white 1 tsp salt ¼ tsp ground black pepper 1 tbsp light soy sauce 1½ tsp Chinese rice wine 5 tsp potato starch 35g/1¼ oz brown sauce, such as OK 1 tbsp vegetable oil 300g/10½oz steamed jasmine rice seasoned with salt, chicken powder and garlic oil2 spring onions, green parts sliced into fine rings50g/1¾oz oyster sauce2 free-range eggs, lightly beaten2 tsp sesame oilfreshly ground black pepper 300g/10½oz steamed jasmine rice seasoned with salt, chicken powder and garlic oil 2 spring onions, green parts sliced into fine rings 50g/1¾oz oyster sauce 2 free-range eggs, lightly beaten 2 tsp sesame oil freshly ground black pepper iceberg or Little Gem lettuce, shreddedhandful fresh minthandful fresh Thai basilhandful shiso leaveshandful perilla leaves50g/1¾oz XO sauce iceberg or Little Gem lettuce, shredded handful fresh mint handful fresh Thai basil handful shiso leaves handful perilla leaves 50g/1¾oz XO sauce Method Place the steak in a bowl then add all the ingredients apart from the oil, add 40ml/1fl oz water, and mix well. Cover and leave to marinate in the fridge for 3–4 hours. Bring the steak up to room temperature. Heat a wok over a high heat and add the vegetable oil. Stir-fry the beef for 2–3 minutes until cooked through then transfer to a plate and set aside. To make the fried rice, return the wok to the heat and add the steamed rice, then the cooked beef, spring onions, oyster sauce, egg, and sesame oil and black pepper and cook for 2–3 minutes, or until the rice is hot and the egg is cooked.Serve with some lettuce leaves and herbs with the XO sauce on the side. Place the steak in a bowl then add all the ingredients apart from the oil, add 40ml/1fl oz water, and mix well. Cover and leave to marinate in the fridge for 3–4 hours. Place the steak in a bowl then add all the ingredients apart from the oil, add 40ml/1fl oz water, and mix well. Cover and leave to marinate in the fridge for 3–4 hours. Bring the steak up to room temperature. Heat a wok over a high heat and add the vegetable oil. Stir-fry the beef for 2–3 minutes until cooked through then transfer to a plate and set aside. Bring the steak up to room temperature. Heat a wok over a high heat and add the vegetable oil. Stir-fry the beef for 2–3 minutes until cooked through then transfer to a plate and set aside. To make the fried rice, return the wok to the heat and add the steamed rice, then the cooked beef, spring onions, oyster sauce, egg, and sesame oil and black pepper and cook for 2–3 minutes, or until the rice is hot and the egg is cooked. To make the fried rice, return the wok to the heat and add the steamed rice, then the cooked beef, spring onions, oyster sauce, egg, and sesame oil and black pepper and cook for 2–3 minutes, or until the rice is hot and the egg is cooked. Serve with some lettuce leaves and herbs with the XO sauce on the side. Serve with some lettuce leaves and herbs with the XO sauce on the side."
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} | 0131dcc8ba083501a83888aa80fab87d5aa3e0c0689587b60b810fcab7235046 | Pork potstickers with fried eggs and chilli oil recipe
Pork potsticker dumplings with fried eggs and crispy chilli oil An average of 0.0 out of 5 stars from 0 ratings A rich chicken jelly helps to keep these pork potsticker dumplings moist. The fried eggs and chilli oil take them the extra mile. 1.2 litres/2 pints chicken stock1 thumb-sized piece ginger, sliced4 spring onions, roughly chopped2 x 12g gelatine sachets or 2 gelatine leaves 1.2 litres/2 pints chicken stock 1 thumb-sized piece ginger, sliced 4 spring onions, roughly chopped 2 x 12g gelatine sachets or 2 gelatine leaves 600g/1lb 5oz pork mince ½ tsp chicken stock powder2 tsp soy sauce2 tsp sesame oil2 tsp rice wine1 tsp sugar ½ tsp salt½ tsp pepper250g/9oz Chinese chives, finely chopped1 pack store-bought dumpling wrappers 600g/1lb 5oz pork mince ½ tsp chicken stock powder 2 tsp soy sauce 2 tsp sesame oil 2 tsp rice wine 1 tsp sugar ½ tsp salt ½ tsp pepper 250g/9oz Chinese chives, finely chopped 1 pack store-bought dumpling wrappers 2 free-range eggs1 tbsp crispy chilli oil50g/1¾oz toasted sesame seeds4 green parts of spring onion, finely chopped100g/3½oz crispy fried onions1 tbsp sesame oil 2 free-range eggs 1 tbsp crispy chilli oil 50g/1¾oz toasted sesame seeds 4 green parts of spring onion, finely chopped 100g/3½oz crispy fried onions 1 tbsp sesame oil Method To make the jelly, pour the chicken stock into a large saucepan and add the ginger and onion. Bring to the boil, then turn off the heat and leave to infuse for 30 minutes. Add the gelatine according to packet instructions and mix well, then pour into a container and place in the fridge to set.Once set, tip the jelly into a blender and blitz. To make the dumplings, place the pork mince in a large bowl and add the rest of the ingredients, apart from the wrappers. Add the blended jelly and mix well, then place in the fridge to firm up. Make the dumplings by placing a spoonful of the mixture in each wrapper and using water to seal the edges together, crimping as you seal. Keep going until you have used all of the filling. Bring a large pan of water to the boil, reduce to a simmer and poach 12 of the dumplings for 5 minutes, or until cooked through. Drain on kitchen paper and set aside. You can continue to cook more dumplings or freeze any leftover for use at a later date. Heat a little vegetable oil in a frying pan or skillet over a medium heat and fry the dumplings until the bottoms caramelise. Crack the eggs into the pan around the dumplings and baste with the oil. Spoon over the chilli oil and remove from the heat.Garnish with the toasted sesame seeds, chopped spring onion, crispy fried onions and a drizzle of sesame oil. Serve from the pan. To make the jelly, pour the chicken stock into a large saucepan and add the ginger and onion. Bring to the boil, then turn off the heat and leave to infuse for 30 minutes. Add the gelatine according to packet instructions and mix well, then pour into a container and place in the fridge to set. To make the jelly, pour the chicken stock into a large saucepan and add the ginger and onion. Bring to the boil, then turn off the heat and leave to infuse for 30 minutes. Add the gelatine according to packet instructions and mix well, then pour into a container and place in the fridge to set. Once set, tip the jelly into a blender and blitz. Once set, tip the jelly into a blender and blitz. To make the dumplings, place the pork mince in a large bowl and add the rest of the ingredients, apart from the wrappers. Add the blended jelly and mix well, then place in the fridge to firm up. To make the dumplings, place the pork mince in a large bowl and add the rest of the ingredients, apart from the wrappers. Add the blended jelly and mix well, then place in the fridge to firm up. Make the dumplings by placing a spoonful of the mixture in each wrapper and using water to seal the edges together, crimping as you seal. Keep going until you have used all of the filling. Make the dumplings by placing a spoonful of the mixture in each wrapper and using water to seal the edges together, crimping as you seal. Keep going until you have used all of the filling. Bring a large pan of water to the boil, reduce to a simmer and poach 12 of the dumplings for 5 minutes, or until cooked through. Drain on kitchen paper and set aside. You can continue to cook more dumplings or freeze any leftover for use at a later date. Bring a large pan of water to the boil, reduce to a simmer and poach 12 of the dumplings for 5 minutes, or until cooked through. Drain on kitchen paper and set aside. You can continue to cook more dumplings or freeze any leftover for use at a later date. Heat a little vegetable oil in a frying pan or skillet over a medium heat and fry the dumplings until the bottoms caramelise. Crack the eggs into the pan around the dumplings and baste with the oil. Spoon over the chilli oil and remove from the heat. Heat a little vegetable oil in a frying pan or skillet over a medium heat and fry the dumplings until the bottoms caramelise. Crack the eggs into the pan around the dumplings and baste with the oil. Spoon over the chilli oil and remove from the heat. Garnish with the toasted sesame seeds, chopped spring onion, crispy fried onions and a drizzle of sesame oil. Serve from the pan. Garnish with the toasted sesame seeds, chopped spring onion, crispy fried onions and a drizzle of sesame oil. Serve from the pan. Recipe tips Freeze any leftover dumplings for use at a later date. | {
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"title": "Pork potstickers with fried eggs and chilli oil recipe",
"content": "Pork potsticker dumplings with fried eggs and crispy chilli oil An average of 0.0 out of 5 stars from 0 ratings A rich chicken jelly helps to keep these pork potsticker dumplings moist. The fried eggs and chilli oil take them the extra mile. 1.2 litres/2 pints chicken stock1 thumb-sized piece ginger, sliced4 spring onions, roughly chopped2 x 12g gelatine sachets or 2 gelatine leaves 1.2 litres/2 pints chicken stock 1 thumb-sized piece ginger, sliced 4 spring onions, roughly chopped 2 x 12g gelatine sachets or 2 gelatine leaves 600g/1lb 5oz pork mince ½ tsp chicken stock powder2 tsp soy sauce2 tsp sesame oil2 tsp rice wine1 tsp sugar ½ tsp salt½ tsp pepper250g/9oz Chinese chives, finely chopped1 pack store-bought dumpling wrappers 600g/1lb 5oz pork mince ½ tsp chicken stock powder 2 tsp soy sauce 2 tsp sesame oil 2 tsp rice wine 1 tsp sugar ½ tsp salt ½ tsp pepper 250g/9oz Chinese chives, finely chopped 1 pack store-bought dumpling wrappers 2 free-range eggs1 tbsp crispy chilli oil50g/1¾oz toasted sesame seeds4 green parts of spring onion, finely chopped100g/3½oz crispy fried onions1 tbsp sesame oil 2 free-range eggs 1 tbsp crispy chilli oil 50g/1¾oz toasted sesame seeds 4 green parts of spring onion, finely chopped 100g/3½oz crispy fried onions 1 tbsp sesame oil Method To make the jelly, pour the chicken stock into a large saucepan and add the ginger and onion. Bring to the boil, then turn off the heat and leave to infuse for 30 minutes. Add the gelatine according to packet instructions and mix well, then pour into a container and place in the fridge to set.Once set, tip the jelly into a blender and blitz. To make the dumplings, place the pork mince in a large bowl and add the rest of the ingredients, apart from the wrappers. Add the blended jelly and mix well, then place in the fridge to firm up. Make the dumplings by placing a spoonful of the mixture in each wrapper and using water to seal the edges together, crimping as you seal. Keep going until you have used all of the filling. Bring a large pan of water to the boil, reduce to a simmer and poach 12 of the dumplings for 5 minutes, or until cooked through. Drain on kitchen paper and set aside. You can continue to cook more dumplings or freeze any leftover for use at a later date. Heat a little vegetable oil in a frying pan or skillet over a medium heat and fry the dumplings until the bottoms caramelise. Crack the eggs into the pan around the dumplings and baste with the oil. Spoon over the chilli oil and remove from the heat.Garnish with the toasted sesame seeds, chopped spring onion, crispy fried onions and a drizzle of sesame oil. Serve from the pan. To make the jelly, pour the chicken stock into a large saucepan and add the ginger and onion. Bring to the boil, then turn off the heat and leave to infuse for 30 minutes. Add the gelatine according to packet instructions and mix well, then pour into a container and place in the fridge to set. To make the jelly, pour the chicken stock into a large saucepan and add the ginger and onion. Bring to the boil, then turn off the heat and leave to infuse for 30 minutes. Add the gelatine according to packet instructions and mix well, then pour into a container and place in the fridge to set. Once set, tip the jelly into a blender and blitz. Once set, tip the jelly into a blender and blitz. To make the dumplings, place the pork mince in a large bowl and add the rest of the ingredients, apart from the wrappers. Add the blended jelly and mix well, then place in the fridge to firm up. To make the dumplings, place the pork mince in a large bowl and add the rest of the ingredients, apart from the wrappers. Add the blended jelly and mix well, then place in the fridge to firm up. Make the dumplings by placing a spoonful of the mixture in each wrapper and using water to seal the edges together, crimping as you seal. Keep going until you have used all of the filling. Make the dumplings by placing a spoonful of the mixture in each wrapper and using water to seal the edges together, crimping as you seal. Keep going until you have used all of the filling. Bring a large pan of water to the boil, reduce to a simmer and poach 12 of the dumplings for 5 minutes, or until cooked through. Drain on kitchen paper and set aside. You can continue to cook more dumplings or freeze any leftover for use at a later date. Bring a large pan of water to the boil, reduce to a simmer and poach 12 of the dumplings for 5 minutes, or until cooked through. Drain on kitchen paper and set aside. You can continue to cook more dumplings or freeze any leftover for use at a later date. Heat a little vegetable oil in a frying pan or skillet over a medium heat and fry the dumplings until the bottoms caramelise. Crack the eggs into the pan around the dumplings and baste with the oil. Spoon over the chilli oil and remove from the heat. Heat a little vegetable oil in a frying pan or skillet over a medium heat and fry the dumplings until the bottoms caramelise. Crack the eggs into the pan around the dumplings and baste with the oil. Spoon over the chilli oil and remove from the heat. Garnish with the toasted sesame seeds, chopped spring onion, crispy fried onions and a drizzle of sesame oil. Serve from the pan. Garnish with the toasted sesame seeds, chopped spring onion, crispy fried onions and a drizzle of sesame oil. Serve from the pan. Recipe tips Freeze any leftover dumplings for use at a later date."
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} | cc59db0a856da03c3afef91381059b852ed4013a68b94d228e932169971fc6f2 | Crispy chilli beef recipe
An average of 5.0 out of 5 stars from 1 rating Chinese food, but not as you know it. This crispy beef is a bit tricky, but well worth the effort. 300g/10½oz beef rumpvegetable oil, for deep-frying3-4 tbsp cornflour, for coatingpinch chilli flakes large pinch toasted sesame seedsviola flowers, available online (optional), to garnish 300g/10½oz beef rump vegetable oil, for deep-frying 3-4 tbsp cornflour, for coating pinch chilli flakes large pinch toasted sesame seeds viola flowers, available online (optional), to garnish 2 tsp light soy sauce1 tsp Shaoxing rice wine7g potato starch1g baking powder 2 tsp light soy sauce 1 tsp Shaoxing rice wine 7g potato starch 1g baking powder 50g/1¾oz carrot, cut into very fine strips180ml/6fl oz Chinese red vinegar4 tbsp light soy sauce1 tbsp chilli oil1 tsp sugar1 tsp sesame oil1 tsp chilli flakes8g pickled red chilli, chopped 50g/1¾oz carrot, cut into very fine strips 180ml/6fl oz Chinese red vinegar 4 tbsp light soy sauce 1 tbsp chilli oil 1 tsp sugar 1 tsp sesame oil 1 tsp chilli flakes 8g pickled red chilli, chopped 1 tsp Chinese five-spice powder½ tsp salt 1 tsp Chinese five-spice powder ½ tsp salt 250g/9oz sugar5 tbsp Chinese red wine vinegar5 tbsp malt vinegar1 star anise 250g/9oz sugar 5 tbsp Chinese red wine vinegar 5 tbsp malt vinegar 1 star anise 250g/9oz plain flour50g/1¾oz tapioca flour½ tsp baking powder½ tsp xanthan gumsparkling mineral water, chilled 250g/9oz plain flour 50g/1¾oz tapioca flour ½ tsp baking powder ½ tsp xanthan gum sparkling mineral water, chilled Method Put the beef in the freezer for around 1½ hours until it is about 70% frozen.For the marinade, mix all the ingredients together in a large bowl with 50ml/2fl oz water.Using a sharp knife, cut the partially frozen beef into 7cmx5mm/2¾x⅛in batons. Add the beef batons to the marinade, cover and leave to marinate in the fridge for 2 hours.For the pickled carrot, place the carrot in a sterilized airtight container. Heat up all the remaining ingredients in a non-reactive pan and bring to a gentle simmer. Pour over the carrot strips and leave to cool. Seal the container. (It will keep for several months if stored in a cool, dry place.)For the Chinese five-spice salt, mix the powder and salt and combine thoroughly. For the sauce, combine all the ingredients and 400ml/14fl oz water in a pan and cook until the mixture has reduced to the consistency of honey.For the batter, combine the dry ingredients in a bowl, then whisk in enough sparkling water until you have a light batterWhen the beef is ready, heat the vegetable oil in a deep-fat fryer to 180C. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.).Remove the beef from the marinade, coat the beef in cornflour and plunge the batons individually into the batter before deep-frying until crispy (the fried batter coating should have miniature holes throughout instead of being a solid shell). Remove from the oil and drain on kitchen paper.Add the beef to the sauce, season with a pinch of chilli flakes, Chinese five-spice salt and sesame seeds. Top with some pickled carrots, garnish with viola flowers, if using, and serve immediately. Put the beef in the freezer for around 1½ hours until it is about 70% frozen. Put the beef in the freezer for around 1½ hours until it is about 70% frozen. For the marinade, mix all the ingredients together in a large bowl with 50ml/2fl oz water. For the marinade, mix all the ingredients together in a large bowl with 50ml/2fl oz water. Using a sharp knife, cut the partially frozen beef into 7cmx5mm/2¾x⅛in batons. Add the beef batons to the marinade, cover and leave to marinate in the fridge for 2 hours. Using a sharp knife, cut the partially frozen beef into 7cmx5mm/2¾x⅛in batons. Add the beef batons to the marinade, cover and leave to marinate in the fridge for 2 hours. For the pickled carrot, place the carrot in a sterilized airtight container. Heat up all the remaining ingredients in a non-reactive pan and bring to a gentle simmer. Pour over the carrot strips and leave to cool. Seal the container. (It will keep for several months if stored in a cool, dry place.) For the pickled carrot, place the carrot in a sterilized airtight container. Heat up all the remaining ingredients in a non-reactive pan and bring to a gentle simmer. Pour over the carrot strips and leave to cool. Seal the container. (It will keep for several months if stored in a cool, dry place.) For the Chinese five-spice salt, mix the powder and salt and combine thoroughly. For the Chinese five-spice salt, mix the powder and salt and combine thoroughly. For the sauce, combine all the ingredients and 400ml/14fl oz water in a pan and cook until the mixture has reduced to the consistency of honey. For the sauce, combine all the ingredients and 400ml/14fl oz water in a pan and cook until the mixture has reduced to the consistency of honey. For the batter, combine the dry ingredients in a bowl, then whisk in enough sparkling water until you have a light batter For the batter, combine the dry ingredients in a bowl, then whisk in enough sparkling water until you have a light batter When the beef is ready, heat the vegetable oil in a deep-fat fryer to 180C. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.). When the beef is ready, heat the vegetable oil in a deep-fat fryer to 180C. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Remove the beef from the marinade, coat the beef in cornflour and plunge the batons individually into the batter before deep-frying until crispy (the fried batter coating should have miniature holes throughout instead of being a solid shell). Remove from the oil and drain on kitchen paper. Remove the beef from the marinade, coat the beef in cornflour and plunge the batons individually into the batter before deep-frying until crispy (the fried batter coating should have miniature holes throughout instead of being a solid shell). Remove from the oil and drain on kitchen paper. Add the beef to the sauce, season with a pinch of chilli flakes, Chinese five-spice salt and sesame seeds. Top with some pickled carrots, garnish with viola flowers, if using, and serve immediately. Add the beef to the sauce, season with a pinch of chilli flakes, Chinese five-spice salt and sesame seeds. Top with some pickled carrots, garnish with viola flowers, if using, and serve immediately. Recipe tips This recipe makes more pickled carrot than you will need, but it keeps well and can be used in other recipes or as a topping for salads and sandwiches. | {
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"title": "Crispy chilli beef recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Chinese food, but not as you know it. This crispy beef is a bit tricky, but well worth the effort. 300g/10½oz beef rumpvegetable oil, for deep-frying3-4 tbsp cornflour, for coatingpinch chilli flakes large pinch toasted sesame seedsviola flowers, available online (optional), to garnish 300g/10½oz beef rump vegetable oil, for deep-frying 3-4 tbsp cornflour, for coating pinch chilli flakes large pinch toasted sesame seeds viola flowers, available online (optional), to garnish 2 tsp light soy sauce1 tsp Shaoxing rice wine7g potato starch1g baking powder 2 tsp light soy sauce 1 tsp Shaoxing rice wine 7g potato starch 1g baking powder 50g/1¾oz carrot, cut into very fine strips180ml/6fl oz Chinese red vinegar4 tbsp light soy sauce1 tbsp chilli oil1 tsp sugar1 tsp sesame oil1 tsp chilli flakes8g pickled red chilli, chopped 50g/1¾oz carrot, cut into very fine strips 180ml/6fl oz Chinese red vinegar 4 tbsp light soy sauce 1 tbsp chilli oil 1 tsp sugar 1 tsp sesame oil 1 tsp chilli flakes 8g pickled red chilli, chopped 1 tsp Chinese five-spice powder½ tsp salt 1 tsp Chinese five-spice powder ½ tsp salt 250g/9oz sugar5 tbsp Chinese red wine vinegar5 tbsp malt vinegar1 star anise 250g/9oz sugar 5 tbsp Chinese red wine vinegar 5 tbsp malt vinegar 1 star anise 250g/9oz plain flour50g/1¾oz tapioca flour½ tsp baking powder½ tsp xanthan gumsparkling mineral water, chilled 250g/9oz plain flour 50g/1¾oz tapioca flour ½ tsp baking powder ½ tsp xanthan gum sparkling mineral water, chilled Method Put the beef in the freezer for around 1½ hours until it is about 70% frozen.For the marinade, mix all the ingredients together in a large bowl with 50ml/2fl oz water.Using a sharp knife, cut the partially frozen beef into 7cmx5mm/2¾x⅛in batons. Add the beef batons to the marinade, cover and leave to marinate in the fridge for 2 hours.For the pickled carrot, place the carrot in a sterilized airtight container. Heat up all the remaining ingredients in a non-reactive pan and bring to a gentle simmer. Pour over the carrot strips and leave to cool. Seal the container. (It will keep for several months if stored in a cool, dry place.)For the Chinese five-spice salt, mix the powder and salt and combine thoroughly. For the sauce, combine all the ingredients and 400ml/14fl oz water in a pan and cook until the mixture has reduced to the consistency of honey.For the batter, combine the dry ingredients in a bowl, then whisk in enough sparkling water until you have a light batterWhen the beef is ready, heat the vegetable oil in a deep-fat fryer to 180C. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.).Remove the beef from the marinade, coat the beef in cornflour and plunge the batons individually into the batter before deep-frying until crispy (the fried batter coating should have miniature holes throughout instead of being a solid shell). Remove from the oil and drain on kitchen paper.Add the beef to the sauce, season with a pinch of chilli flakes, Chinese five-spice salt and sesame seeds. Top with some pickled carrots, garnish with viola flowers, if using, and serve immediately. Put the beef in the freezer for around 1½ hours until it is about 70% frozen. Put the beef in the freezer for around 1½ hours until it is about 70% frozen. For the marinade, mix all the ingredients together in a large bowl with 50ml/2fl oz water. For the marinade, mix all the ingredients together in a large bowl with 50ml/2fl oz water. Using a sharp knife, cut the partially frozen beef into 7cmx5mm/2¾x⅛in batons. Add the beef batons to the marinade, cover and leave to marinate in the fridge for 2 hours. Using a sharp knife, cut the partially frozen beef into 7cmx5mm/2¾x⅛in batons. Add the beef batons to the marinade, cover and leave to marinate in the fridge for 2 hours. For the pickled carrot, place the carrot in a sterilized airtight container. Heat up all the remaining ingredients in a non-reactive pan and bring to a gentle simmer. Pour over the carrot strips and leave to cool. Seal the container. (It will keep for several months if stored in a cool, dry place.) For the pickled carrot, place the carrot in a sterilized airtight container. Heat up all the remaining ingredients in a non-reactive pan and bring to a gentle simmer. Pour over the carrot strips and leave to cool. Seal the container. (It will keep for several months if stored in a cool, dry place.) For the Chinese five-spice salt, mix the powder and salt and combine thoroughly. For the Chinese five-spice salt, mix the powder and salt and combine thoroughly. For the sauce, combine all the ingredients and 400ml/14fl oz water in a pan and cook until the mixture has reduced to the consistency of honey. For the sauce, combine all the ingredients and 400ml/14fl oz water in a pan and cook until the mixture has reduced to the consistency of honey. For the batter, combine the dry ingredients in a bowl, then whisk in enough sparkling water until you have a light batter For the batter, combine the dry ingredients in a bowl, then whisk in enough sparkling water until you have a light batter When the beef is ready, heat the vegetable oil in a deep-fat fryer to 180C. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.). When the beef is ready, heat the vegetable oil in a deep-fat fryer to 180C. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Remove the beef from the marinade, coat the beef in cornflour and plunge the batons individually into the batter before deep-frying until crispy (the fried batter coating should have miniature holes throughout instead of being a solid shell). Remove from the oil and drain on kitchen paper. Remove the beef from the marinade, coat the beef in cornflour and plunge the batons individually into the batter before deep-frying until crispy (the fried batter coating should have miniature holes throughout instead of being a solid shell). Remove from the oil and drain on kitchen paper. Add the beef to the sauce, season with a pinch of chilli flakes, Chinese five-spice salt and sesame seeds. Top with some pickled carrots, garnish with viola flowers, if using, and serve immediately. Add the beef to the sauce, season with a pinch of chilli flakes, Chinese five-spice salt and sesame seeds. Top with some pickled carrots, garnish with viola flowers, if using, and serve immediately. Recipe tips This recipe makes more pickled carrot than you will need, but it keeps well and can be used in other recipes or as a topping for salads and sandwiches."
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} | a03c0c5286aeb832fa80fbf14dac977ace2c0385fc1157d1ed800ed28b081763 | Grapefruit radler gin spritz recipe
An average of 0.0 out of 5 stars from 0 ratings A radler is something like a shandy, combining beer and juice, sold ready-mixed. This cocktail uses a grapefruit radler spiked with gin and thyme syrup for a refreshing bitter summer drink. 200g/7oz sugar5 sprigs fresh thyme 200g/7oz sugar 5 sprigs fresh thyme 50ml/2fl oz gin15ml/1 tbsp thyme sugar syrup 250ml/9fl oz grapefruit radler slice pink grapefruit, to servethyme sprig, to serve 50ml/2fl oz gin 15ml/1 tbsp thyme sugar syrup 250ml/9fl oz grapefruit radler slice pink grapefruit, to serve thyme sprig, to serve Method To make the thyme sugar syrup, combine the sugar with 200ml/7fl oz water in a pan over on a low heat, stirring until the sugar is dissolved. Add the thyme and heat on low for 20 minutes until the syrup is fragrant. Allow to cool, then strain out the thyme. Store in a sterile bottle in the fridge for up to 2 weeks.Over ice in a spritz glass pour in the gin and thyme sugar syrup then top with grapefruit radler. Stir and garnish with slice of grapefruit and sprig of thyme. To make the thyme sugar syrup, combine the sugar with 200ml/7fl oz water in a pan over on a low heat, stirring until the sugar is dissolved. Add the thyme and heat on low for 20 minutes until the syrup is fragrant. Allow to cool, then strain out the thyme. Store in a sterile bottle in the fridge for up to 2 weeks. To make the thyme sugar syrup, combine the sugar with 200ml/7fl oz water in a pan over on a low heat, stirring until the sugar is dissolved. Add the thyme and heat on low for 20 minutes until the syrup is fragrant. Allow to cool, then strain out the thyme. Store in a sterile bottle in the fridge for up to 2 weeks. Over ice in a spritz glass pour in the gin and thyme sugar syrup then top with grapefruit radler. Stir and garnish with slice of grapefruit and sprig of thyme. Over ice in a spritz glass pour in the gin and thyme sugar syrup then top with grapefruit radler. Stir and garnish with slice of grapefruit and sprig of thyme. | {
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"title": "Grapefruit radler gin spritz recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A radler is something like a shandy, combining beer and juice, sold ready-mixed. This cocktail uses a grapefruit radler spiked with gin and thyme syrup for a refreshing bitter summer drink. 200g/7oz sugar5 sprigs fresh thyme 200g/7oz sugar 5 sprigs fresh thyme 50ml/2fl oz gin15ml/1 tbsp thyme sugar syrup 250ml/9fl oz grapefruit radler slice pink grapefruit, to servethyme sprig, to serve 50ml/2fl oz gin 15ml/1 tbsp thyme sugar syrup 250ml/9fl oz grapefruit radler slice pink grapefruit, to serve thyme sprig, to serve Method To make the thyme sugar syrup, combine the sugar with 200ml/7fl oz water in a pan over on a low heat, stirring until the sugar is dissolved. Add the thyme and heat on low for 20 minutes until the syrup is fragrant. Allow to cool, then strain out the thyme. Store in a sterile bottle in the fridge for up to 2 weeks.Over ice in a spritz glass pour in the gin and thyme sugar syrup then top with grapefruit radler. Stir and garnish with slice of grapefruit and sprig of thyme. To make the thyme sugar syrup, combine the sugar with 200ml/7fl oz water in a pan over on a low heat, stirring until the sugar is dissolved. Add the thyme and heat on low for 20 minutes until the syrup is fragrant. Allow to cool, then strain out the thyme. Store in a sterile bottle in the fridge for up to 2 weeks. To make the thyme sugar syrup, combine the sugar with 200ml/7fl oz water in a pan over on a low heat, stirring until the sugar is dissolved. Add the thyme and heat on low for 20 minutes until the syrup is fragrant. Allow to cool, then strain out the thyme. Store in a sterile bottle in the fridge for up to 2 weeks. Over ice in a spritz glass pour in the gin and thyme sugar syrup then top with grapefruit radler. Stir and garnish with slice of grapefruit and sprig of thyme. Over ice in a spritz glass pour in the gin and thyme sugar syrup then top with grapefruit radler. Stir and garnish with slice of grapefruit and sprig of thyme."
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} | e66c4eb4b6ff4ee0ccd90799e652e834244838e6959bac1f55b2c00eacfbabb3 | Slow-roasted lamb shoulder wraps recipe
An average of 4.8 out of 5 stars from 4 ratings These wraps contain lots of interesting elements, from spicy shredded lamb to smooth feta cream and sour pickled fennel and chillies. ½ lamb shoulder2 tbsp olive oil, plus extra for drizzling2 onions, roughly chopped 2 heads garlic, cut through 2 tbsp dried oregano 1 rosemary sprig, chopped 300ml/10fl oz white wine 1 lemon, cut into slices 1–2 tbsp runny honey1 tbsp chopped fresh mintsalt and freshly ground black pepper ½ lamb shoulder 2 tbsp olive oil, plus extra for drizzling 2 onions, roughly chopped 2 heads garlic, cut through 2 tbsp dried oregano 1 rosemary sprig, chopped 300ml/10fl oz white wine 1 lemon, cut into slices 1–2 tbsp runny honey 1 tbsp chopped fresh mint salt and freshly ground black pepper 500ml/18fl oz white wine vinegar or cider vinegar 50g/1¾oz caster sugar 1 star anise 1 tbsp coriander seeds 1 tbsp fennel seeds 1 tsp allspice berries 2 bay leaves 1 fennel bulb, sliced3 red chillies, sliced 500ml/18fl oz white wine vinegar or cider vinegar 50g/1¾oz caster sugar 1 star anise 1 tbsp coriander seeds 1 tbsp fennel seeds 1 tsp allspice berries 2 bay leaves 1 fennel bulb, sliced 3 red chillies, sliced 6 tbsp olive oil, plus extra if needed1 red onion, diced3 garlic cloves, chopped1 tbsp smoked paprika 200g/7oz roasted red peppers, choppedpinch sugar salt 6 tbsp olive oil, plus extra if needed 1 red onion, diced 3 garlic cloves, chopped 1 tbsp smoked paprika 200g/7oz roasted red peppers, chopped pinch sugar salt 100g/3½oz feta 1 tbsp soured cream 100g/3½oz feta 1 tbsp soured cream 3 tbsp Greek-style yoghurt 1 tbsp chopped fresh dill1 garlic clove, crushedfew tbsp extra virgin olive oil ½ lemon, juice only 3 tbsp Greek-style yoghurt 1 tbsp chopped fresh dill 1 garlic clove, crushed few tbsp extra virgin olive oil ½ lemon, juice only 300g/10½oz self-raising flour, plus extra for dusting1 tsp baking powder glug olive oil 1 tsp salt 300ml/10½fl oz Greek-style yoghurt 300g/10½oz self-raising flour, plus extra for dusting 1 tsp baking powder glug olive oil 1 tsp salt 300ml/10½fl oz Greek-style yoghurt ¼ iceberg lettuce, shredded1 ripe beef tomato, cut into petals and seeds removed1 red onion, cut into rings and chargrilled ¼ iceberg lettuce, shredded 1 ripe beef tomato, cut into petals and seeds removed 1 red onion, cut into rings and chargrilled Method To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Season the lamb well with salt and pepper and rub in the oil. Place the lamb on top of the onion and garlic in a roasting tin and scatter the oregano and rosemary over the lamb. Pour 100ml/3½fl oz water and the wine into the base of the tin. Roast for 30 minutes to colour, then turn the heat down to 170C/150C Fan/Gas 3. Lay the lemon slices over the lamb, drizzle over more oil and cover with kitchen foil. Roast for 4 hours, until the meat can pull apart. Reserve the roasting juices, skimming off any fat from the top. Remove the lemon slices and rub over the honey and some of the reserved roasting juices. Shred the meat and mix with the remaining roasting juices and the mint. Set aside. To make the pickles, bring the vinegar, sugar, star anise, coriander and fennel seeds, allspice berries and bay leaves to the boil in a saucepan. Turn down to a simmer and add the fennel. Simmer for around 10 minutes and then add the chillies. Remove from the heat and leave to cool. Drain before serving. To make the red pepper dressing, heat the oil in a frying pan and sweat the onion and garlic until soft. Add the smoked paprika, then stir in the peppers and sugar. Fry for 5 minutes. Season with salt and blitz to a loose purée with a hand blender or in a food processor or blender. Add more oil or water to loosen if needed. Set aside. To make the feta cream, blitz both of the ingredients in a food processor or blender to a smooth cream. Set aside. To make the dill yoghurt, mix all of the ingredients together. To make the flatbreads, mix all of the ingredients together in a large bowl to make a dough. Divide into 4 balls and roll out thinly on a floured surface. Toast both sides in a dry frying pan until lightly browned and cooked through. To serve, spread the base of the breads with the feta cream. Top with the shredded lamb, red pepper dressing, drained pickles and garnish. Finish with the yoghurt. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Season the lamb well with salt and pepper and rub in the oil. Place the lamb on top of the onion and garlic in a roasting tin and scatter the oregano and rosemary over the lamb. Pour 100ml/3½fl oz water and the wine into the base of the tin. Roast for 30 minutes to colour, then turn the heat down to 170C/150C Fan/Gas 3. Lay the lemon slices over the lamb, drizzle over more oil and cover with kitchen foil. Roast for 4 hours, until the meat can pull apart. Reserve the roasting juices, skimming off any fat from the top. Remove the lemon slices and rub over the honey and some of the reserved roasting juices. Shred the meat and mix with the remaining roasting juices and the mint. Set aside. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Season the lamb well with salt and pepper and rub in the oil. Place the lamb on top of the onion and garlic in a roasting tin and scatter the oregano and rosemary over the lamb. Pour 100ml/3½fl oz water and the wine into the base of the tin. Roast for 30 minutes to colour, then turn the heat down to 170C/150C Fan/Gas 3. Lay the lemon slices over the lamb, drizzle over more oil and cover with kitchen foil. Roast for 4 hours, until the meat can pull apart. Reserve the roasting juices, skimming off any fat from the top. Remove the lemon slices and rub over the honey and some of the reserved roasting juices. Shred the meat and mix with the remaining roasting juices and the mint. Set aside. To make the pickles, bring the vinegar, sugar, star anise, coriander and fennel seeds, allspice berries and bay leaves to the boil in a saucepan. Turn down to a simmer and add the fennel. Simmer for around 10 minutes and then add the chillies. Remove from the heat and leave to cool. Drain before serving. To make the pickles, bring the vinegar, sugar, star anise, coriander and fennel seeds, allspice berries and bay leaves to the boil in a saucepan. Turn down to a simmer and add the fennel. Simmer for around 10 minutes and then add the chillies. Remove from the heat and leave to cool. Drain before serving. To make the red pepper dressing, heat the oil in a frying pan and sweat the onion and garlic until soft. Add the smoked paprika, then stir in the peppers and sugar. Fry for 5 minutes. Season with salt and blitz to a loose purée with a hand blender or in a food processor or blender. Add more oil or water to loosen if needed. Set aside. To make the red pepper dressing, heat the oil in a frying pan and sweat the onion and garlic until soft. Add the smoked paprika, then stir in the peppers and sugar. Fry for 5 minutes. Season with salt and blitz to a loose purée with a hand blender or in a food processor or blender. Add more oil or water to loosen if needed. Set aside. To make the feta cream, blitz both of the ingredients in a food processor or blender to a smooth cream. Set aside. To make the feta cream, blitz both of the ingredients in a food processor or blender to a smooth cream. Set aside. To make the dill yoghurt, mix all of the ingredients together. To make the dill yoghurt, mix all of the ingredients together. To make the flatbreads, mix all of the ingredients together in a large bowl to make a dough. Divide into 4 balls and roll out thinly on a floured surface. Toast both sides in a dry frying pan until lightly browned and cooked through. To make the flatbreads, mix all of the ingredients together in a large bowl to make a dough. Divide into 4 balls and roll out thinly on a floured surface. Toast both sides in a dry frying pan until lightly browned and cooked through. To serve, spread the base of the breads with the feta cream. Top with the shredded lamb, red pepper dressing, drained pickles and garnish. Finish with the yoghurt. To serve, spread the base of the breads with the feta cream. Top with the shredded lamb, red pepper dressing, drained pickles and garnish. Finish with the yoghurt. | {
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"title": "Slow-roasted lamb shoulder wraps recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings These wraps contain lots of interesting elements, from spicy shredded lamb to smooth feta cream and sour pickled fennel and chillies. ½ lamb shoulder2 tbsp olive oil, plus extra for drizzling2 onions, roughly chopped 2 heads garlic, cut through 2 tbsp dried oregano 1 rosemary sprig, chopped 300ml/10fl oz white wine 1 lemon, cut into slices 1–2 tbsp runny honey1 tbsp chopped fresh mintsalt and freshly ground black pepper ½ lamb shoulder 2 tbsp olive oil, plus extra for drizzling 2 onions, roughly chopped 2 heads garlic, cut through 2 tbsp dried oregano 1 rosemary sprig, chopped 300ml/10fl oz white wine 1 lemon, cut into slices 1–2 tbsp runny honey 1 tbsp chopped fresh mint salt and freshly ground black pepper 500ml/18fl oz white wine vinegar or cider vinegar 50g/1¾oz caster sugar 1 star anise 1 tbsp coriander seeds 1 tbsp fennel seeds 1 tsp allspice berries 2 bay leaves 1 fennel bulb, sliced3 red chillies, sliced 500ml/18fl oz white wine vinegar or cider vinegar 50g/1¾oz caster sugar 1 star anise 1 tbsp coriander seeds 1 tbsp fennel seeds 1 tsp allspice berries 2 bay leaves 1 fennel bulb, sliced 3 red chillies, sliced 6 tbsp olive oil, plus extra if needed1 red onion, diced3 garlic cloves, chopped1 tbsp smoked paprika 200g/7oz roasted red peppers, choppedpinch sugar salt 6 tbsp olive oil, plus extra if needed 1 red onion, diced 3 garlic cloves, chopped 1 tbsp smoked paprika 200g/7oz roasted red peppers, chopped pinch sugar salt 100g/3½oz feta 1 tbsp soured cream 100g/3½oz feta 1 tbsp soured cream 3 tbsp Greek-style yoghurt 1 tbsp chopped fresh dill1 garlic clove, crushedfew tbsp extra virgin olive oil ½ lemon, juice only 3 tbsp Greek-style yoghurt 1 tbsp chopped fresh dill 1 garlic clove, crushed few tbsp extra virgin olive oil ½ lemon, juice only 300g/10½oz self-raising flour, plus extra for dusting1 tsp baking powder glug olive oil 1 tsp salt 300ml/10½fl oz Greek-style yoghurt 300g/10½oz self-raising flour, plus extra for dusting 1 tsp baking powder glug olive oil 1 tsp salt 300ml/10½fl oz Greek-style yoghurt ¼ iceberg lettuce, shredded1 ripe beef tomato, cut into petals and seeds removed1 red onion, cut into rings and chargrilled ¼ iceberg lettuce, shredded 1 ripe beef tomato, cut into petals and seeds removed 1 red onion, cut into rings and chargrilled Method To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Season the lamb well with salt and pepper and rub in the oil. Place the lamb on top of the onion and garlic in a roasting tin and scatter the oregano and rosemary over the lamb. Pour 100ml/3½fl oz water and the wine into the base of the tin. Roast for 30 minutes to colour, then turn the heat down to 170C/150C Fan/Gas 3. Lay the lemon slices over the lamb, drizzle over more oil and cover with kitchen foil. Roast for 4 hours, until the meat can pull apart. Reserve the roasting juices, skimming off any fat from the top. Remove the lemon slices and rub over the honey and some of the reserved roasting juices. Shred the meat and mix with the remaining roasting juices and the mint. Set aside. To make the pickles, bring the vinegar, sugar, star anise, coriander and fennel seeds, allspice berries and bay leaves to the boil in a saucepan. Turn down to a simmer and add the fennel. Simmer for around 10 minutes and then add the chillies. Remove from the heat and leave to cool. Drain before serving. To make the red pepper dressing, heat the oil in a frying pan and sweat the onion and garlic until soft. Add the smoked paprika, then stir in the peppers and sugar. Fry for 5 minutes. Season with salt and blitz to a loose purée with a hand blender or in a food processor or blender. Add more oil or water to loosen if needed. Set aside. To make the feta cream, blitz both of the ingredients in a food processor or blender to a smooth cream. Set aside. To make the dill yoghurt, mix all of the ingredients together. To make the flatbreads, mix all of the ingredients together in a large bowl to make a dough. Divide into 4 balls and roll out thinly on a floured surface. Toast both sides in a dry frying pan until lightly browned and cooked through. To serve, spread the base of the breads with the feta cream. Top with the shredded lamb, red pepper dressing, drained pickles and garnish. Finish with the yoghurt. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Season the lamb well with salt and pepper and rub in the oil. Place the lamb on top of the onion and garlic in a roasting tin and scatter the oregano and rosemary over the lamb. Pour 100ml/3½fl oz water and the wine into the base of the tin. Roast for 30 minutes to colour, then turn the heat down to 170C/150C Fan/Gas 3. Lay the lemon slices over the lamb, drizzle over more oil and cover with kitchen foil. Roast for 4 hours, until the meat can pull apart. Reserve the roasting juices, skimming off any fat from the top. Remove the lemon slices and rub over the honey and some of the reserved roasting juices. Shred the meat and mix with the remaining roasting juices and the mint. Set aside. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Season the lamb well with salt and pepper and rub in the oil. Place the lamb on top of the onion and garlic in a roasting tin and scatter the oregano and rosemary over the lamb. Pour 100ml/3½fl oz water and the wine into the base of the tin. Roast for 30 minutes to colour, then turn the heat down to 170C/150C Fan/Gas 3. Lay the lemon slices over the lamb, drizzle over more oil and cover with kitchen foil. Roast for 4 hours, until the meat can pull apart. Reserve the roasting juices, skimming off any fat from the top. Remove the lemon slices and rub over the honey and some of the reserved roasting juices. Shred the meat and mix with the remaining roasting juices and the mint. Set aside. To make the pickles, bring the vinegar, sugar, star anise, coriander and fennel seeds, allspice berries and bay leaves to the boil in a saucepan. Turn down to a simmer and add the fennel. Simmer for around 10 minutes and then add the chillies. Remove from the heat and leave to cool. Drain before serving. To make the pickles, bring the vinegar, sugar, star anise, coriander and fennel seeds, allspice berries and bay leaves to the boil in a saucepan. Turn down to a simmer and add the fennel. Simmer for around 10 minutes and then add the chillies. Remove from the heat and leave to cool. Drain before serving. To make the red pepper dressing, heat the oil in a frying pan and sweat the onion and garlic until soft. Add the smoked paprika, then stir in the peppers and sugar. Fry for 5 minutes. Season with salt and blitz to a loose purée with a hand blender or in a food processor or blender. Add more oil or water to loosen if needed. Set aside. To make the red pepper dressing, heat the oil in a frying pan and sweat the onion and garlic until soft. Add the smoked paprika, then stir in the peppers and sugar. Fry for 5 minutes. Season with salt and blitz to a loose purée with a hand blender or in a food processor or blender. Add more oil or water to loosen if needed. Set aside. To make the feta cream, blitz both of the ingredients in a food processor or blender to a smooth cream. Set aside. To make the feta cream, blitz both of the ingredients in a food processor or blender to a smooth cream. Set aside. To make the dill yoghurt, mix all of the ingredients together. To make the dill yoghurt, mix all of the ingredients together. To make the flatbreads, mix all of the ingredients together in a large bowl to make a dough. Divide into 4 balls and roll out thinly on a floured surface. Toast both sides in a dry frying pan until lightly browned and cooked through. To make the flatbreads, mix all of the ingredients together in a large bowl to make a dough. Divide into 4 balls and roll out thinly on a floured surface. Toast both sides in a dry frying pan until lightly browned and cooked through. To serve, spread the base of the breads with the feta cream. Top with the shredded lamb, red pepper dressing, drained pickles and garnish. Finish with the yoghurt. To serve, spread the base of the breads with the feta cream. Top with the shredded lamb, red pepper dressing, drained pickles and garnish. Finish with the yoghurt."
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} | 8a491fc2970046a30bb7358389866983468bbc7cc10c9bb24f2a41199d5b94c9 | Rolled lamb shoulder with sherry and orange recipe
Rolled lamb shoulder with sherry, orange, cinnamon and chestnuts An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rolled_lamb_shoulder_15156_16x9.jpg This decadent rolled lamb shoulder is the perfect alternative to turkey at Christmas. The low and slow cooking method creates a wonderful gravy and with all the flavours of Christmas. 1kg/2lb 4oz lamb shoulder, boneless and rolled1 fennel bulb, trimmed and sliced into 8 wedges 1 large red onion, finely sliced4 garlic cloves, finely sliced 2 cinnamon sticks150g/5½oz peeled and cooked chestnuts, roughly chopped1 rosemary sprig1 sage sprig1 orange, cut into quarters 230ml/8¼fl oz dry sherrysalt and freshly ground black pepper 1kg/2lb 4oz lamb shoulder, boneless and rolled 1 fennel bulb, trimmed and sliced into 8 wedges 1 large red onion, finely sliced 4 garlic cloves, finely sliced 2 cinnamon sticks 150g/5½oz peeled and cooked chestnuts, roughly chopped 1 rosemary sprig 1 sage sprig 1 orange, cut into quarters 230ml/8¼fl oz dry sherry salt and freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 2½.Season the lamb all over with salt and pepper. Place the fennel, onion, garlic, cinnamon, chestnuts, rosemary and sage in a large casserole and season with salt and pepper. Place the lamb on top and wedge the orange quarters around the sides. Pour over 200ml/7fl oz sherry then lay a piece of baking paper over the top, tucking down the sides. Cover with a tightly fitting lid and cook for 3 hours.Turn up the heat to 200C/180C Fan/Gas 4. Remove the lid and baking paper and cook for a further 30 minutes to brown the top. If the bottom of the pan looks a little dry, add a splash of just-boiled water. Remove from the oven and leave to rest in the casserole for 10 minutes. Remove the meat from the casserole and stir the remaining sherry into the pan. Remove any string from the lamb and carve into thick slices. Serve the lamb on four warmed plates with a spoonful of the vegetables, an orange quarter and plenty of hot gravy from the pan. Preheat the oven to 160C/140C Fan/Gas 2½. Preheat the oven to 160C/140C Fan/Gas 2½. Season the lamb all over with salt and pepper. Season the lamb all over with salt and pepper. Place the fennel, onion, garlic, cinnamon, chestnuts, rosemary and sage in a large casserole and season with salt and pepper. Place the fennel, onion, garlic, cinnamon, chestnuts, rosemary and sage in a large casserole and season with salt and pepper. Place the lamb on top and wedge the orange quarters around the sides. Pour over 200ml/7fl oz sherry then lay a piece of baking paper over the top, tucking down the sides. Place the lamb on top and wedge the orange quarters around the sides. Pour over 200ml/7fl oz sherry then lay a piece of baking paper over the top, tucking down the sides. Cover with a tightly fitting lid and cook for 3 hours. Cover with a tightly fitting lid and cook for 3 hours. Turn up the heat to 200C/180C Fan/Gas 4. Remove the lid and baking paper and cook for a further 30 minutes to brown the top. If the bottom of the pan looks a little dry, add a splash of just-boiled water. Turn up the heat to 200C/180C Fan/Gas 4. Remove the lid and baking paper and cook for a further 30 minutes to brown the top. If the bottom of the pan looks a little dry, add a splash of just-boiled water. Remove from the oven and leave to rest in the casserole for 10 minutes. Remove from the oven and leave to rest in the casserole for 10 minutes. Remove the meat from the casserole and stir the remaining sherry into the pan. Remove the meat from the casserole and stir the remaining sherry into the pan. Remove any string from the lamb and carve into thick slices. Remove any string from the lamb and carve into thick slices. Serve the lamb on four warmed plates with a spoonful of the vegetables, an orange quarter and plenty of hot gravy from the pan. Serve the lamb on four warmed plates with a spoonful of the vegetables, an orange quarter and plenty of hot gravy from the pan. | {
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"title": "Rolled lamb shoulder with sherry and orange recipe",
"content": "Rolled lamb shoulder with sherry, orange, cinnamon and chestnuts An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rolled_lamb_shoulder_15156_16x9.jpg This decadent rolled lamb shoulder is the perfect alternative to turkey at Christmas. The low and slow cooking method creates a wonderful gravy and with all the flavours of Christmas. 1kg/2lb 4oz lamb shoulder, boneless and rolled1 fennel bulb, trimmed and sliced into 8 wedges 1 large red onion, finely sliced4 garlic cloves, finely sliced 2 cinnamon sticks150g/5½oz peeled and cooked chestnuts, roughly chopped1 rosemary sprig1 sage sprig1 orange, cut into quarters 230ml/8¼fl oz dry sherrysalt and freshly ground black pepper 1kg/2lb 4oz lamb shoulder, boneless and rolled 1 fennel bulb, trimmed and sliced into 8 wedges 1 large red onion, finely sliced 4 garlic cloves, finely sliced 2 cinnamon sticks 150g/5½oz peeled and cooked chestnuts, roughly chopped 1 rosemary sprig 1 sage sprig 1 orange, cut into quarters 230ml/8¼fl oz dry sherry salt and freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 2½.Season the lamb all over with salt and pepper. Place the fennel, onion, garlic, cinnamon, chestnuts, rosemary and sage in a large casserole and season with salt and pepper. Place the lamb on top and wedge the orange quarters around the sides. Pour over 200ml/7fl oz sherry then lay a piece of baking paper over the top, tucking down the sides. Cover with a tightly fitting lid and cook for 3 hours.Turn up the heat to 200C/180C Fan/Gas 4. Remove the lid and baking paper and cook for a further 30 minutes to brown the top. If the bottom of the pan looks a little dry, add a splash of just-boiled water. Remove from the oven and leave to rest in the casserole for 10 minutes. Remove the meat from the casserole and stir the remaining sherry into the pan. Remove any string from the lamb and carve into thick slices. Serve the lamb on four warmed plates with a spoonful of the vegetables, an orange quarter and plenty of hot gravy from the pan. Preheat the oven to 160C/140C Fan/Gas 2½. Preheat the oven to 160C/140C Fan/Gas 2½. Season the lamb all over with salt and pepper. Season the lamb all over with salt and pepper. Place the fennel, onion, garlic, cinnamon, chestnuts, rosemary and sage in a large casserole and season with salt and pepper. Place the fennel, onion, garlic, cinnamon, chestnuts, rosemary and sage in a large casserole and season with salt and pepper. Place the lamb on top and wedge the orange quarters around the sides. Pour over 200ml/7fl oz sherry then lay a piece of baking paper over the top, tucking down the sides. Place the lamb on top and wedge the orange quarters around the sides. Pour over 200ml/7fl oz sherry then lay a piece of baking paper over the top, tucking down the sides. Cover with a tightly fitting lid and cook for 3 hours. Cover with a tightly fitting lid and cook for 3 hours. Turn up the heat to 200C/180C Fan/Gas 4. Remove the lid and baking paper and cook for a further 30 minutes to brown the top. If the bottom of the pan looks a little dry, add a splash of just-boiled water. Turn up the heat to 200C/180C Fan/Gas 4. Remove the lid and baking paper and cook for a further 30 minutes to brown the top. If the bottom of the pan looks a little dry, add a splash of just-boiled water. Remove from the oven and leave to rest in the casserole for 10 minutes. Remove from the oven and leave to rest in the casserole for 10 minutes. Remove the meat from the casserole and stir the remaining sherry into the pan. Remove the meat from the casserole and stir the remaining sherry into the pan. Remove any string from the lamb and carve into thick slices. Remove any string from the lamb and carve into thick slices. Serve the lamb on four warmed plates with a spoonful of the vegetables, an orange quarter and plenty of hot gravy from the pan. Serve the lamb on four warmed plates with a spoonful of the vegetables, an orange quarter and plenty of hot gravy from the pan."
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} | 50245322a862ccd502070331a71cc309ab3f126497940b4584479dbcd66911da | Lamb ragu recipe
An average of 5.0 out of 5 stars from 4 ratings Pull-apart lamb shoulder in a rich and silky red wine sauce. Matt Tebbutt’s ragu is perfect stirred through fresh pappardelle pasta. ½ lamb shoulder (around 1kg/2lb 4oz), cut into 3 large pieces1 onion, chopped3 celery sticks, chopped1 carrot, peeled and chopped4 anchovy fillets 1 tbsp tomato purée 400g tin chopped tomatoes250ml/9fl oz Italian red wine 1 rosemary sprig2 bay leaves 6 garlic cloves few Parmesan rinds500ml/18fl oz lamb stock salt and freshly ground black pepper ½ lamb shoulder (around 1kg/2lb 4oz), cut into 3 large pieces 1 onion, chopped 3 celery sticks, chopped 1 carrot, peeled and chopped 4 anchovy fillets 1 tbsp tomato purée 400g tin chopped tomatoes 250ml/9fl oz Italian red wine 1 rosemary sprig 2 bay leaves 6 garlic cloves few Parmesan rinds 500ml/18fl oz lamb stock salt and freshly ground black pepper 100g/3½oz Parmesan, grated 400g/14oz pappardelle, cooked as per packet instructions 100g/3½oz Parmesan, grated 400g/14oz pappardelle, cooked as per packet instructions Method Preheat the oven to 180C/160C Fan/Gas 4. Season the lamb well with salt and pepper. Place a lidded casserole dish with the oil over a medium-high and, once hot, add the lamb pieces. Cook for 10 minutes, colouring the lamb on all sides, then remove and set aside.Add the onion, celery and carrot to the same dish. Fry until coloured, then add the anchovies, tomato purée and chopped tomatoes. Cook out before adding the wine. Reduce by half, add the rosemary and bay leaves, then return the lamb to the dish. Barely cover with the stock, put a lid on and transfer to the oven. Cook for 3–4 hours until the lamb is tender. Reduce the sauce if necessary to a coating consistency. Pull the lamb apart and serve with pappardelle and Parmesan. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Season the lamb well with salt and pepper. Place a lidded casserole dish with the oil over a medium-high and, once hot, add the lamb pieces. Cook for 10 minutes, colouring the lamb on all sides, then remove and set aside. Season the lamb well with salt and pepper. Place a lidded casserole dish with the oil over a medium-high and, once hot, add the lamb pieces. Cook for 10 minutes, colouring the lamb on all sides, then remove and set aside. Add the onion, celery and carrot to the same dish. Fry until coloured, then add the anchovies, tomato purée and chopped tomatoes. Cook out before adding the wine. Reduce by half, add the rosemary and bay leaves, then return the lamb to the dish. Barely cover with the stock, put a lid on and transfer to the oven. Cook for 3–4 hours until the lamb is tender. Add the onion, celery and carrot to the same dish. Fry until coloured, then add the anchovies, tomato purée and chopped tomatoes. Cook out before adding the wine. Reduce by half, add the rosemary and bay leaves, then return the lamb to the dish. Barely cover with the stock, put a lid on and transfer to the oven. Cook for 3–4 hours until the lamb is tender. Reduce the sauce if necessary to a coating consistency. Pull the lamb apart and serve with pappardelle and Parmesan. Reduce the sauce if necessary to a coating consistency. Pull the lamb apart and serve with pappardelle and Parmesan. | {
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"title": "Lamb ragu recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Pull-apart lamb shoulder in a rich and silky red wine sauce. Matt Tebbutt’s ragu is perfect stirred through fresh pappardelle pasta. ½ lamb shoulder (around 1kg/2lb 4oz), cut into 3 large pieces1 onion, chopped3 celery sticks, chopped1 carrot, peeled and chopped4 anchovy fillets 1 tbsp tomato purée 400g tin chopped tomatoes250ml/9fl oz Italian red wine 1 rosemary sprig2 bay leaves 6 garlic cloves few Parmesan rinds500ml/18fl oz lamb stock salt and freshly ground black pepper ½ lamb shoulder (around 1kg/2lb 4oz), cut into 3 large pieces 1 onion, chopped 3 celery sticks, chopped 1 carrot, peeled and chopped 4 anchovy fillets 1 tbsp tomato purée 400g tin chopped tomatoes 250ml/9fl oz Italian red wine 1 rosemary sprig 2 bay leaves 6 garlic cloves few Parmesan rinds 500ml/18fl oz lamb stock salt and freshly ground black pepper 100g/3½oz Parmesan, grated 400g/14oz pappardelle, cooked as per packet instructions 100g/3½oz Parmesan, grated 400g/14oz pappardelle, cooked as per packet instructions Method Preheat the oven to 180C/160C Fan/Gas 4. Season the lamb well with salt and pepper. Place a lidded casserole dish with the oil over a medium-high and, once hot, add the lamb pieces. Cook for 10 minutes, colouring the lamb on all sides, then remove and set aside.Add the onion, celery and carrot to the same dish. Fry until coloured, then add the anchovies, tomato purée and chopped tomatoes. Cook out before adding the wine. Reduce by half, add the rosemary and bay leaves, then return the lamb to the dish. Barely cover with the stock, put a lid on and transfer to the oven. Cook for 3–4 hours until the lamb is tender. Reduce the sauce if necessary to a coating consistency. Pull the lamb apart and serve with pappardelle and Parmesan. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Season the lamb well with salt and pepper. Place a lidded casserole dish with the oil over a medium-high and, once hot, add the lamb pieces. Cook for 10 minutes, colouring the lamb on all sides, then remove and set aside. Season the lamb well with salt and pepper. Place a lidded casserole dish with the oil over a medium-high and, once hot, add the lamb pieces. Cook for 10 minutes, colouring the lamb on all sides, then remove and set aside. Add the onion, celery and carrot to the same dish. Fry until coloured, then add the anchovies, tomato purée and chopped tomatoes. Cook out before adding the wine. Reduce by half, add the rosemary and bay leaves, then return the lamb to the dish. Barely cover with the stock, put a lid on and transfer to the oven. Cook for 3–4 hours until the lamb is tender. Add the onion, celery and carrot to the same dish. Fry until coloured, then add the anchovies, tomato purée and chopped tomatoes. Cook out before adding the wine. Reduce by half, add the rosemary and bay leaves, then return the lamb to the dish. Barely cover with the stock, put a lid on and transfer to the oven. Cook for 3–4 hours until the lamb is tender. Reduce the sauce if necessary to a coating consistency. Pull the lamb apart and serve with pappardelle and Parmesan. Reduce the sauce if necessary to a coating consistency. Pull the lamb apart and serve with pappardelle and Parmesan."
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} | 1336d16b9791aa6433912f3bde2850053ac9c4b59fad93f13facabfabe12345a | Omani shuwa tacos recipe
An average of 4.8 out of 5 stars from 4 ratings Shuwa, a popular slow-cooked marinated meat dish in Oman, becomes a succulent taco filling in chef Dina Macki’s sharing dish. 2 tbsp black peppercorns1 tbsp coriander seeds1 cinnamon stick5 cloves1 tbsp cumin seeds5 cardamom pods1 tsp ground nutmeg 2 tbsp chilli flakes100ml/3½fl oz white vinegar2 dried limes2 tbsp dark brown sugar 1 tbsp salt3 tbsp garlic paste or 10 mashed cloves 50ml/2fl oz vegetable oil1 leg or shoulder of lamb, sheep, chicken or any other meat 2 tbsp black peppercorns 1 tbsp coriander seeds 1 cinnamon stick 5 cloves 1 tbsp cumin seeds 5 cardamom pods 1 tsp ground nutmeg 2 tbsp chilli flakes 100ml/3½fl oz white vinegar 2 dried limes 2 tbsp dark brown sugar 1 tbsp salt 3 tbsp garlic paste or 10 mashed cloves 50ml/2fl oz vegetable oil 1 leg or shoulder of lamb, sheep, chicken or any other meat 1 red onion, peeled and thinly sliced1 mango, peeled and finely diced½ pomegranate, seeds removed2 tbsp fresh chopped coriander1 fresh habanero chilli, finely diced1 tomato, finely diced1 lemon, juice onlypinch salt 1 red onion, peeled and thinly sliced 1 mango, peeled and finely diced ½ pomegranate, seeds removed 2 tbsp fresh chopped coriander 1 fresh habanero chilli, finely diced 1 tomato, finely diced 1 lemon, juice only pinch salt 6–8 corn tortillas150g/5½oz pureed black beans1 avocado, peeled and sliced 6–8 corn tortillas 150g/5½oz pureed black beans 1 avocado, peeled and sliced Method To make the Omani Shuwa tacos, preheat the oven to 180C/160C Fan/Gas 4. Tip all the spices into a small ovenproof dish, mix well, then roast for 15 minutes. Transfer the spices to a blender and blend until you have a fine powder. Combine the spice mix with the vinegar, limes, sugar, salt, garlic and oil. Blend well until you have formed a paste.Make several slits in the meat with a sharp knife, then pour over the paste and rub it in very well. Chill for a minimum of 12 hours and up to 48 hours. Preheat the oven to 140C/120C Fan/Gas 1. Wrap the meat very well in kitchen foil so there are no holes.Cook for approximately 5 hours. The meat should be falling off the bone and easy to shred. Meanwhile, to make the salsa, mix all the ingredients together, season and set aside.To serve heat the tortillas in a pan, or oven or microwave. Spread the pureed black beans onto the warm tortilla, then the shredded lamb, topped with the avocado, salsa, and fresh coriander. To make the Omani Shuwa tacos, preheat the oven to 180C/160C Fan/Gas 4. Tip all the spices into a small ovenproof dish, mix well, then roast for 15 minutes. To make the Omani Shuwa tacos, preheat the oven to 180C/160C Fan/Gas 4. Tip all the spices into a small ovenproof dish, mix well, then roast for 15 minutes. Transfer the spices to a blender and blend until you have a fine powder. Combine the spice mix with the vinegar, limes, sugar, salt, garlic and oil. Blend well until you have formed a paste. Transfer the spices to a blender and blend until you have a fine powder. Combine the spice mix with the vinegar, limes, sugar, salt, garlic and oil. Blend well until you have formed a paste. Make several slits in the meat with a sharp knife, then pour over the paste and rub it in very well. Make several slits in the meat with a sharp knife, then pour over the paste and rub it in very well. Chill for a minimum of 12 hours and up to 48 hours. Chill for a minimum of 12 hours and up to 48 hours. Preheat the oven to 140C/120C Fan/Gas 1. Wrap the meat very well in kitchen foil so there are no holes. Preheat the oven to 140C/120C Fan/Gas 1. Wrap the meat very well in kitchen foil so there are no holes. Cook for approximately 5 hours. The meat should be falling off the bone and easy to shred. Cook for approximately 5 hours. The meat should be falling off the bone and easy to shred. Meanwhile, to make the salsa, mix all the ingredients together, season and set aside. Meanwhile, to make the salsa, mix all the ingredients together, season and set aside. To serve heat the tortillas in a pan, or oven or microwave. Spread the pureed black beans onto the warm tortilla, then the shredded lamb, topped with the avocado, salsa, and fresh coriander. To serve heat the tortillas in a pan, or oven or microwave. Spread the pureed black beans onto the warm tortilla, then the shredded lamb, topped with the avocado, salsa, and fresh coriander. | {
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"title": "Omani shuwa tacos recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings Shuwa, a popular slow-cooked marinated meat dish in Oman, becomes a succulent taco filling in chef Dina Macki’s sharing dish. 2 tbsp black peppercorns1 tbsp coriander seeds1 cinnamon stick5 cloves1 tbsp cumin seeds5 cardamom pods1 tsp ground nutmeg 2 tbsp chilli flakes100ml/3½fl oz white vinegar2 dried limes2 tbsp dark brown sugar 1 tbsp salt3 tbsp garlic paste or 10 mashed cloves 50ml/2fl oz vegetable oil1 leg or shoulder of lamb, sheep, chicken or any other meat 2 tbsp black peppercorns 1 tbsp coriander seeds 1 cinnamon stick 5 cloves 1 tbsp cumin seeds 5 cardamom pods 1 tsp ground nutmeg 2 tbsp chilli flakes 100ml/3½fl oz white vinegar 2 dried limes 2 tbsp dark brown sugar 1 tbsp salt 3 tbsp garlic paste or 10 mashed cloves 50ml/2fl oz vegetable oil 1 leg or shoulder of lamb, sheep, chicken or any other meat 1 red onion, peeled and thinly sliced1 mango, peeled and finely diced½ pomegranate, seeds removed2 tbsp fresh chopped coriander1 fresh habanero chilli, finely diced1 tomato, finely diced1 lemon, juice onlypinch salt 1 red onion, peeled and thinly sliced 1 mango, peeled and finely diced ½ pomegranate, seeds removed 2 tbsp fresh chopped coriander 1 fresh habanero chilli, finely diced 1 tomato, finely diced 1 lemon, juice only pinch salt 6–8 corn tortillas150g/5½oz pureed black beans1 avocado, peeled and sliced 6–8 corn tortillas 150g/5½oz pureed black beans 1 avocado, peeled and sliced Method To make the Omani Shuwa tacos, preheat the oven to 180C/160C Fan/Gas 4. Tip all the spices into a small ovenproof dish, mix well, then roast for 15 minutes. Transfer the spices to a blender and blend until you have a fine powder. Combine the spice mix with the vinegar, limes, sugar, salt, garlic and oil. Blend well until you have formed a paste.Make several slits in the meat with a sharp knife, then pour over the paste and rub it in very well. Chill for a minimum of 12 hours and up to 48 hours. Preheat the oven to 140C/120C Fan/Gas 1. Wrap the meat very well in kitchen foil so there are no holes.Cook for approximately 5 hours. The meat should be falling off the bone and easy to shred. Meanwhile, to make the salsa, mix all the ingredients together, season and set aside.To serve heat the tortillas in a pan, or oven or microwave. Spread the pureed black beans onto the warm tortilla, then the shredded lamb, topped with the avocado, salsa, and fresh coriander. To make the Omani Shuwa tacos, preheat the oven to 180C/160C Fan/Gas 4. Tip all the spices into a small ovenproof dish, mix well, then roast for 15 minutes. To make the Omani Shuwa tacos, preheat the oven to 180C/160C Fan/Gas 4. Tip all the spices into a small ovenproof dish, mix well, then roast for 15 minutes. Transfer the spices to a blender and blend until you have a fine powder. Combine the spice mix with the vinegar, limes, sugar, salt, garlic and oil. Blend well until you have formed a paste. Transfer the spices to a blender and blend until you have a fine powder. Combine the spice mix with the vinegar, limes, sugar, salt, garlic and oil. Blend well until you have formed a paste. Make several slits in the meat with a sharp knife, then pour over the paste and rub it in very well. Make several slits in the meat with a sharp knife, then pour over the paste and rub it in very well. Chill for a minimum of 12 hours and up to 48 hours. Chill for a minimum of 12 hours and up to 48 hours. Preheat the oven to 140C/120C Fan/Gas 1. Wrap the meat very well in kitchen foil so there are no holes. Preheat the oven to 140C/120C Fan/Gas 1. Wrap the meat very well in kitchen foil so there are no holes. Cook for approximately 5 hours. The meat should be falling off the bone and easy to shred. Cook for approximately 5 hours. The meat should be falling off the bone and easy to shred. Meanwhile, to make the salsa, mix all the ingredients together, season and set aside. Meanwhile, to make the salsa, mix all the ingredients together, season and set aside. To serve heat the tortillas in a pan, or oven or microwave. Spread the pureed black beans onto the warm tortilla, then the shredded lamb, topped with the avocado, salsa, and fresh coriander. To serve heat the tortillas in a pan, or oven or microwave. Spread the pureed black beans onto the warm tortilla, then the shredded lamb, topped with the avocado, salsa, and fresh coriander."
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} | 5482af5d0abfc96c1be46614bda61d72fb5c23a626a2eeaba935befee703ed44 | Slow-cooked lamb shoulder with fresh dates recipe
An average of 4.7 out of 5 stars from 3 ratings This slow-roasted lamb shoulder is served with cooked dates and fresh broad beans and peas, making it a great spring or summer Sunday dinner option. 2kg/4lb 8oz lamb shoulder4 bay leaves600g/1lb 5oz fresh dates, halved and stones removed4 red onions, cut into 1cm/½in wedges6 garlic cloves, crushed with skins on1 small cinnamon stickolive oil, for drizzling500ml/18fl oz hot beef or chicken stock2 tbsp date molassessplash red wine vinegarsalt and freshly ground black pepper 2kg/4lb 8oz lamb shoulder 4 bay leaves 600g/1lb 5oz fresh dates, halved and stones removed 4 red onions, cut into 1cm/½in wedges 6 garlic cloves, crushed with skins on 1 small cinnamon stick olive oil, for drizzling 500ml/18fl oz hot beef or chicken stock 2 tbsp date molasses splash red wine vinegar salt and freshly ground black pepper 5 tbsp olive oil100g/3½oz spring onions, trimmed and roughly sliced2 garlic cloves, finely chopped1kg/2lb 4oz fresh mixed broad beans and peas, shelled5 ripe tomatoes, coarsely grated and skin discarded500ml/18fl oz vegetable stock1 lemon, juice only½ bunch fresh dill, finely chopped 5 tbsp olive oil 100g/3½oz spring onions, trimmed and roughly sliced 2 garlic cloves, finely chopped 1kg/2lb 4oz fresh mixed broad beans and peas, shelled 5 ripe tomatoes, coarsely grated and skin discarded 500ml/18fl oz vegetable stock 1 lemon, juice only ½ bunch fresh dill, finely chopped Method To make the lamb, preheat the oven to 170C/150C Fan/Gas 3. Take the lamb shoulder out of the fridge 30 minutes before you want to cook it. Pierce the lamb in four places with a sharp knife and poke in the bay leaves. Scatter the dates, onions, garlic and cinnamon stick in a large roasting tin and place the lamb on top. Drizzle with a little olive oil, season generously and then pour the hot stock into the tin. Take a large piece of baking paper, run it under cold water, scrunch it up and then tuck it over the top of the lamb. Tightly cover the tin in kitchen foil and roast in the oven for 4 hours.After 4 hours, remove the foil and paper and drizzle the lamb with the date molasses. Return to the oven and cook for a further 45 minutes–1 hour, until the lamb is sticky and incredibly tender and the stock has reduced. Finish by stirring the red wine vinegar into the date mixture and season.To make the beans and peas, place a saucepan over a medium heat and pour in the olive oil. Sauté the spring onions and garlic for 5 minutes, then add the beans and peas. Season the tomatoes generously and add to the saucepan. Pour in the stock and bring to the boil, then reduce the heat to low and simmer for 25 minutes, until the vegetables are tender and the stock has mostly cooked away. Squeeze in half of the lemon juice and stir in the dill. Check the seasoning and add more lemon if needed. Stir together well and leave to one side to cool. This can be served at room temperature or cold.Carve and serve the lamb with the dates and braised broad beans and peas. To make the lamb, preheat the oven to 170C/150C Fan/Gas 3. Take the lamb shoulder out of the fridge 30 minutes before you want to cook it. Pierce the lamb in four places with a sharp knife and poke in the bay leaves. Scatter the dates, onions, garlic and cinnamon stick in a large roasting tin and place the lamb on top. Drizzle with a little olive oil, season generously and then pour the hot stock into the tin. Take a large piece of baking paper, run it under cold water, scrunch it up and then tuck it over the top of the lamb. Tightly cover the tin in kitchen foil and roast in the oven for 4 hours. To make the lamb, preheat the oven to 170C/150C Fan/Gas 3. Take the lamb shoulder out of the fridge 30 minutes before you want to cook it. Pierce the lamb in four places with a sharp knife and poke in the bay leaves. Scatter the dates, onions, garlic and cinnamon stick in a large roasting tin and place the lamb on top. Drizzle with a little olive oil, season generously and then pour the hot stock into the tin. Take a large piece of baking paper, run it under cold water, scrunch it up and then tuck it over the top of the lamb. Tightly cover the tin in kitchen foil and roast in the oven for 4 hours. After 4 hours, remove the foil and paper and drizzle the lamb with the date molasses. Return to the oven and cook for a further 45 minutes–1 hour, until the lamb is sticky and incredibly tender and the stock has reduced. Finish by stirring the red wine vinegar into the date mixture and season. After 4 hours, remove the foil and paper and drizzle the lamb with the date molasses. Return to the oven and cook for a further 45 minutes–1 hour, until the lamb is sticky and incredibly tender and the stock has reduced. Finish by stirring the red wine vinegar into the date mixture and season. To make the beans and peas, place a saucepan over a medium heat and pour in the olive oil. Sauté the spring onions and garlic for 5 minutes, then add the beans and peas. Season the tomatoes generously and add to the saucepan. Pour in the stock and bring to the boil, then reduce the heat to low and simmer for 25 minutes, until the vegetables are tender and the stock has mostly cooked away. Squeeze in half of the lemon juice and stir in the dill. Check the seasoning and add more lemon if needed. Stir together well and leave to one side to cool. This can be served at room temperature or cold. To make the beans and peas, place a saucepan over a medium heat and pour in the olive oil. Sauté the spring onions and garlic for 5 minutes, then add the beans and peas. Season the tomatoes generously and add to the saucepan. Pour in the stock and bring to the boil, then reduce the heat to low and simmer for 25 minutes, until the vegetables are tender and the stock has mostly cooked away. Squeeze in half of the lemon juice and stir in the dill. Check the seasoning and add more lemon if needed. Stir together well and leave to one side to cool. This can be served at room temperature or cold. Carve and serve the lamb with the dates and braised broad beans and peas. Carve and serve the lamb with the dates and braised broad beans and peas. | {
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"content": "An average of 4.7 out of 5 stars from 3 ratings This slow-roasted lamb shoulder is served with cooked dates and fresh broad beans and peas, making it a great spring or summer Sunday dinner option. 2kg/4lb 8oz lamb shoulder4 bay leaves600g/1lb 5oz fresh dates, halved and stones removed4 red onions, cut into 1cm/½in wedges6 garlic cloves, crushed with skins on1 small cinnamon stickolive oil, for drizzling500ml/18fl oz hot beef or chicken stock2 tbsp date molassessplash red wine vinegarsalt and freshly ground black pepper 2kg/4lb 8oz lamb shoulder 4 bay leaves 600g/1lb 5oz fresh dates, halved and stones removed 4 red onions, cut into 1cm/½in wedges 6 garlic cloves, crushed with skins on 1 small cinnamon stick olive oil, for drizzling 500ml/18fl oz hot beef or chicken stock 2 tbsp date molasses splash red wine vinegar salt and freshly ground black pepper 5 tbsp olive oil100g/3½oz spring onions, trimmed and roughly sliced2 garlic cloves, finely chopped1kg/2lb 4oz fresh mixed broad beans and peas, shelled5 ripe tomatoes, coarsely grated and skin discarded500ml/18fl oz vegetable stock1 lemon, juice only½ bunch fresh dill, finely chopped 5 tbsp olive oil 100g/3½oz spring onions, trimmed and roughly sliced 2 garlic cloves, finely chopped 1kg/2lb 4oz fresh mixed broad beans and peas, shelled 5 ripe tomatoes, coarsely grated and skin discarded 500ml/18fl oz vegetable stock 1 lemon, juice only ½ bunch fresh dill, finely chopped Method To make the lamb, preheat the oven to 170C/150C Fan/Gas 3. Take the lamb shoulder out of the fridge 30 minutes before you want to cook it. Pierce the lamb in four places with a sharp knife and poke in the bay leaves. Scatter the dates, onions, garlic and cinnamon stick in a large roasting tin and place the lamb on top. Drizzle with a little olive oil, season generously and then pour the hot stock into the tin. Take a large piece of baking paper, run it under cold water, scrunch it up and then tuck it over the top of the lamb. Tightly cover the tin in kitchen foil and roast in the oven for 4 hours.After 4 hours, remove the foil and paper and drizzle the lamb with the date molasses. Return to the oven and cook for a further 45 minutes–1 hour, until the lamb is sticky and incredibly tender and the stock has reduced. Finish by stirring the red wine vinegar into the date mixture and season.To make the beans and peas, place a saucepan over a medium heat and pour in the olive oil. Sauté the spring onions and garlic for 5 minutes, then add the beans and peas. Season the tomatoes generously and add to the saucepan. Pour in the stock and bring to the boil, then reduce the heat to low and simmer for 25 minutes, until the vegetables are tender and the stock has mostly cooked away. Squeeze in half of the lemon juice and stir in the dill. Check the seasoning and add more lemon if needed. Stir together well and leave to one side to cool. This can be served at room temperature or cold.Carve and serve the lamb with the dates and braised broad beans and peas. To make the lamb, preheat the oven to 170C/150C Fan/Gas 3. Take the lamb shoulder out of the fridge 30 minutes before you want to cook it. Pierce the lamb in four places with a sharp knife and poke in the bay leaves. Scatter the dates, onions, garlic and cinnamon stick in a large roasting tin and place the lamb on top. Drizzle with a little olive oil, season generously and then pour the hot stock into the tin. Take a large piece of baking paper, run it under cold water, scrunch it up and then tuck it over the top of the lamb. Tightly cover the tin in kitchen foil and roast in the oven for 4 hours. To make the lamb, preheat the oven to 170C/150C Fan/Gas 3. Take the lamb shoulder out of the fridge 30 minutes before you want to cook it. Pierce the lamb in four places with a sharp knife and poke in the bay leaves. Scatter the dates, onions, garlic and cinnamon stick in a large roasting tin and place the lamb on top. Drizzle with a little olive oil, season generously and then pour the hot stock into the tin. Take a large piece of baking paper, run it under cold water, scrunch it up and then tuck it over the top of the lamb. Tightly cover the tin in kitchen foil and roast in the oven for 4 hours. After 4 hours, remove the foil and paper and drizzle the lamb with the date molasses. Return to the oven and cook for a further 45 minutes–1 hour, until the lamb is sticky and incredibly tender and the stock has reduced. Finish by stirring the red wine vinegar into the date mixture and season. After 4 hours, remove the foil and paper and drizzle the lamb with the date molasses. Return to the oven and cook for a further 45 minutes–1 hour, until the lamb is sticky and incredibly tender and the stock has reduced. Finish by stirring the red wine vinegar into the date mixture and season. To make the beans and peas, place a saucepan over a medium heat and pour in the olive oil. Sauté the spring onions and garlic for 5 minutes, then add the beans and peas. Season the tomatoes generously and add to the saucepan. Pour in the stock and bring to the boil, then reduce the heat to low and simmer for 25 minutes, until the vegetables are tender and the stock has mostly cooked away. Squeeze in half of the lemon juice and stir in the dill. Check the seasoning and add more lemon if needed. Stir together well and leave to one side to cool. This can be served at room temperature or cold. To make the beans and peas, place a saucepan over a medium heat and pour in the olive oil. Sauté the spring onions and garlic for 5 minutes, then add the beans and peas. Season the tomatoes generously and add to the saucepan. Pour in the stock and bring to the boil, then reduce the heat to low and simmer for 25 minutes, until the vegetables are tender and the stock has mostly cooked away. Squeeze in half of the lemon juice and stir in the dill. Check the seasoning and add more lemon if needed. Stir together well and leave to one side to cool. This can be served at room temperature or cold. Carve and serve the lamb with the dates and braised broad beans and peas. Carve and serve the lamb with the dates and braised broad beans and peas."
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} | d3ff7de9e9410579a33fc613e6f5c47916881fd13aa5e404dfa63283868bc87b | Ravioli of lamb shoulder with anchovy dressing recipe
An average of 5.0 out of 5 stars from 2 ratings This ravioli contains slow-cooked lamb and herbs and is served with a minty anchovy dressing. 4 tbsp olive oil½ lamb shoulder 3 celery sticks, chopped 1 onion, chopped2 carrots, peeled and chopped2 bay leaves 2 rosemary sprigs, left whole 2 heads garlic, cut in half6–8 anchovy fillets 1 tbsp tomato purée1 litre/1¾ pints chicken or lamb stock 500ml/18fl oz Italian red wine 4 tbsp olive oil ½ lamb shoulder 3 celery sticks, chopped 1 onion, chopped 2 carrots, peeled and chopped 2 bay leaves 2 rosemary sprigs, left whole 2 heads garlic, cut in half 6–8 anchovy fillets 1 tbsp tomato purée 1 litre/1¾ pints chicken or lamb stock 500ml/18fl oz Italian red wine 1 garlic clove, minced handful fresh flatleaf parsley leaves, choppedhandful fresh mint leaves, chopped6 anchovy fillets 4 tbsp olive oil1 tbsp Chardonnay or moscatel wine vinegar 1 garlic clove, minced handful fresh flatleaf parsley leaves, chopped handful fresh mint leaves, chopped 6 anchovy fillets 4 tbsp olive oil 1 tbsp Chardonnay or moscatel wine vinegar 4 pasta sheets, ready rolled or homemade100g pecorino cheese, grated 4 pasta sheets, ready rolled or homemade 100g pecorino cheese, grated Method To make the ravioli, heat the oil in a large shallow casserole dish and brown the lamb well all over. Remove from the pan and set aside. Preheat the oven to 180C/160C Fan/Gas 4.Add the vegetables, bay leaves, rosemary, garlic and anchovies to the pan and fry until golden. Add the tomato purée, stock and wine. Place the lamb back in the dish and cover with foil. Slow roast in the oven for 3–4 hours. Remove the lamb and set aside, then strain the cooking liquor into a saucepan. Place the saucepan on a medium heat, bring to the boil and reduce to a sauce consistency. Shred the lamb and mix with the cooking liquor and set aside. To make the anchovy dressing, blitz all the ingredients together in a blender or food processor until you have a smooth purée. Pile some of the lamb mixture into the pasta sheets and seal the edges. Cut into 12cm rounds and place into a saucepan of salted boiling water for 2 minutes.To serve, spoon the anchovy dressing onto a serving plate and top with the ravioli. Spoon over some of the cooking stock. Scatter over the pecorino and serve. To make the ravioli, heat the oil in a large shallow casserole dish and brown the lamb well all over. Remove from the pan and set aside. Preheat the oven to 180C/160C Fan/Gas 4. To make the ravioli, heat the oil in a large shallow casserole dish and brown the lamb well all over. Remove from the pan and set aside. Preheat the oven to 180C/160C Fan/Gas 4. Add the vegetables, bay leaves, rosemary, garlic and anchovies to the pan and fry until golden. Add the tomato purée, stock and wine. Place the lamb back in the dish and cover with foil. Slow roast in the oven for 3–4 hours. Remove the lamb and set aside, then strain the cooking liquor into a saucepan. Add the vegetables, bay leaves, rosemary, garlic and anchovies to the pan and fry until golden. Add the tomato purée, stock and wine. Place the lamb back in the dish and cover with foil. Slow roast in the oven for 3–4 hours. Remove the lamb and set aside, then strain the cooking liquor into a saucepan. Place the saucepan on a medium heat, bring to the boil and reduce to a sauce consistency. Shred the lamb and mix with the cooking liquor and set aside. Place the saucepan on a medium heat, bring to the boil and reduce to a sauce consistency. Shred the lamb and mix with the cooking liquor and set aside. To make the anchovy dressing, blitz all the ingredients together in a blender or food processor until you have a smooth purée. To make the anchovy dressing, blitz all the ingredients together in a blender or food processor until you have a smooth purée. Pile some of the lamb mixture into the pasta sheets and seal the edges. Cut into 12cm rounds and place into a saucepan of salted boiling water for 2 minutes. Pile some of the lamb mixture into the pasta sheets and seal the edges. Cut into 12cm rounds and place into a saucepan of salted boiling water for 2 minutes. To serve, spoon the anchovy dressing onto a serving plate and top with the ravioli. Spoon over some of the cooking stock. Scatter over the pecorino and serve. To serve, spoon the anchovy dressing onto a serving plate and top with the ravioli. Spoon over some of the cooking stock. Scatter over the pecorino and serve. | {
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"title": "Ravioli of lamb shoulder with anchovy dressing recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This ravioli contains slow-cooked lamb and herbs and is served with a minty anchovy dressing. 4 tbsp olive oil½ lamb shoulder 3 celery sticks, chopped 1 onion, chopped2 carrots, peeled and chopped2 bay leaves 2 rosemary sprigs, left whole 2 heads garlic, cut in half6–8 anchovy fillets 1 tbsp tomato purée1 litre/1¾ pints chicken or lamb stock 500ml/18fl oz Italian red wine 4 tbsp olive oil ½ lamb shoulder 3 celery sticks, chopped 1 onion, chopped 2 carrots, peeled and chopped 2 bay leaves 2 rosemary sprigs, left whole 2 heads garlic, cut in half 6–8 anchovy fillets 1 tbsp tomato purée 1 litre/1¾ pints chicken or lamb stock 500ml/18fl oz Italian red wine 1 garlic clove, minced handful fresh flatleaf parsley leaves, choppedhandful fresh mint leaves, chopped6 anchovy fillets 4 tbsp olive oil1 tbsp Chardonnay or moscatel wine vinegar 1 garlic clove, minced handful fresh flatleaf parsley leaves, chopped handful fresh mint leaves, chopped 6 anchovy fillets 4 tbsp olive oil 1 tbsp Chardonnay or moscatel wine vinegar 4 pasta sheets, ready rolled or homemade100g pecorino cheese, grated 4 pasta sheets, ready rolled or homemade 100g pecorino cheese, grated Method To make the ravioli, heat the oil in a large shallow casserole dish and brown the lamb well all over. Remove from the pan and set aside. Preheat the oven to 180C/160C Fan/Gas 4.Add the vegetables, bay leaves, rosemary, garlic and anchovies to the pan and fry until golden. Add the tomato purée, stock and wine. Place the lamb back in the dish and cover with foil. Slow roast in the oven for 3–4 hours. Remove the lamb and set aside, then strain the cooking liquor into a saucepan. Place the saucepan on a medium heat, bring to the boil and reduce to a sauce consistency. Shred the lamb and mix with the cooking liquor and set aside. To make the anchovy dressing, blitz all the ingredients together in a blender or food processor until you have a smooth purée. Pile some of the lamb mixture into the pasta sheets and seal the edges. Cut into 12cm rounds and place into a saucepan of salted boiling water for 2 minutes.To serve, spoon the anchovy dressing onto a serving plate and top with the ravioli. Spoon over some of the cooking stock. Scatter over the pecorino and serve. To make the ravioli, heat the oil in a large shallow casserole dish and brown the lamb well all over. Remove from the pan and set aside. Preheat the oven to 180C/160C Fan/Gas 4. To make the ravioli, heat the oil in a large shallow casserole dish and brown the lamb well all over. Remove from the pan and set aside. Preheat the oven to 180C/160C Fan/Gas 4. Add the vegetables, bay leaves, rosemary, garlic and anchovies to the pan and fry until golden. Add the tomato purée, stock and wine. Place the lamb back in the dish and cover with foil. Slow roast in the oven for 3–4 hours. Remove the lamb and set aside, then strain the cooking liquor into a saucepan. Add the vegetables, bay leaves, rosemary, garlic and anchovies to the pan and fry until golden. Add the tomato purée, stock and wine. Place the lamb back in the dish and cover with foil. Slow roast in the oven for 3–4 hours. Remove the lamb and set aside, then strain the cooking liquor into a saucepan. Place the saucepan on a medium heat, bring to the boil and reduce to a sauce consistency. Shred the lamb and mix with the cooking liquor and set aside. Place the saucepan on a medium heat, bring to the boil and reduce to a sauce consistency. Shred the lamb and mix with the cooking liquor and set aside. To make the anchovy dressing, blitz all the ingredients together in a blender or food processor until you have a smooth purée. To make the anchovy dressing, blitz all the ingredients together in a blender or food processor until you have a smooth purée. Pile some of the lamb mixture into the pasta sheets and seal the edges. Cut into 12cm rounds and place into a saucepan of salted boiling water for 2 minutes. Pile some of the lamb mixture into the pasta sheets and seal the edges. Cut into 12cm rounds and place into a saucepan of salted boiling water for 2 minutes. To serve, spoon the anchovy dressing onto a serving plate and top with the ravioli. Spoon over some of the cooking stock. Scatter over the pecorino and serve. To serve, spoon the anchovy dressing onto a serving plate and top with the ravioli. Spoon over some of the cooking stock. Scatter over the pecorino and serve."
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} | 968711b21b121964e86efe3a2f23dfa82f794b03624c314293f5604d6b2527f2 | Lamb stew with black pepper, coconut and clove recipe
An average of 4.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_stew_with_black_83254_16x9.jpg This subtle, mellow stew is often cooked in Indian people’s homes and is great for the whole family. It shows how simple dishes of European origin have been adapted and adopted into the cuisine of the subcontinent. As an alternative to lamb, I urge you to try mutton – ask your butcher to source meat approved by the Mutton Renaissance Club. The dish can be easily cooked in a pressure cooker or in the oven, while you get on with life – adjust the timings accordingly. 1kg/2lb 4oz boneless lamb shoulder or mutton haunch, well cleaned of all skin, sinew, fat, gristle and cut into 1cm/½in cubes4 x 2.5cm/1in pieces cinnamon stick, discard tiny pieces that break off10 cloves1 tsp black peppercorns, or more to taste2 tbsp rapeseed oil or vegetable oil2 red onions, cut into quarters and sliced1½ tbsp plain flour1 x 400ml/14fl oz tin coconut milksalt3 large potatoes, peeled, cut into large cubes and boiled until soft 1kg/2lb 4oz boneless lamb shoulder or mutton haunch, well cleaned of all skin, sinew, fat, gristle and cut into 1cm/½in cubes 4 x 2.5cm/1in pieces cinnamon stick, discard tiny pieces that break off 10 cloves 1 tsp black peppercorns, or more to taste 2 tbsp rapeseed oil or vegetable oil 2 red onions, cut into quarters and sliced 1½ tbsp plain flour 1 x 400ml/14fl oz tin coconut milk salt 3 large potatoes, peeled, cut into large cubes and boiled until soft Method Place the prepared lamb or mutton into a casserole dish that has a tight-fitting lid. Add the cinnamon, cloves and peppercorns, and enough cold water to just cover the meat. Cover the pan tightly (line the edge of the lid in aluminium foil to increase the tightness if necessary). Bring to the boil, then reduce the heat to low and simmer for 30 minutes. Partly uncover the pan, allowing steam to escape and the liquid to reduce, and continue to simmer on the lowest heat for a further hour. In a separate pan, heat the oil and cook the onions gently until soft, giving them a good seasoning of salt. Add the flour to the onions and stir for 3–4 minutes, or until the flour is absorbed into the oil and is cooked. Add the onion mixture to the meat pan and mix well. Bring to the boil, then reduce the heat to low and simmer for 10–15 minutes, stirring, until well combined and thickened. Add the coconut milk and simmer for a further 30 minutes, stirring frequently. Check the texture of the lamb or mutton: it will go from being quite hard to very tender quite suddenly; this is the point at which the stew is ready. When the meat is tender add the cooked potatoes, and simmer for a minute until the potatoes are warmed through. Taste and adjust the seasoning if necessary. Serve with crusty bread and some vegetables. Place the prepared lamb or mutton into a casserole dish that has a tight-fitting lid. Add the cinnamon, cloves and peppercorns, and enough cold water to just cover the meat. Cover the pan tightly (line the edge of the lid in aluminium foil to increase the tightness if necessary). Bring to the boil, then reduce the heat to low and simmer for 30 minutes. Place the prepared lamb or mutton into a casserole dish that has a tight-fitting lid. Add the cinnamon, cloves and peppercorns, and enough cold water to just cover the meat. Cover the pan tightly (line the edge of the lid in aluminium foil to increase the tightness if necessary). Bring to the boil, then reduce the heat to low and simmer for 30 minutes. Partly uncover the pan, allowing steam to escape and the liquid to reduce, and continue to simmer on the lowest heat for a further hour. Partly uncover the pan, allowing steam to escape and the liquid to reduce, and continue to simmer on the lowest heat for a further hour. In a separate pan, heat the oil and cook the onions gently until soft, giving them a good seasoning of salt. Add the flour to the onions and stir for 3–4 minutes, or until the flour is absorbed into the oil and is cooked. In a separate pan, heat the oil and cook the onions gently until soft, giving them a good seasoning of salt. Add the flour to the onions and stir for 3–4 minutes, or until the flour is absorbed into the oil and is cooked. Add the onion mixture to the meat pan and mix well. Bring to the boil, then reduce the heat to low and simmer for 10–15 minutes, stirring, until well combined and thickened. Add the coconut milk and simmer for a further 30 minutes, stirring frequently. Check the texture of the lamb or mutton: it will go from being quite hard to very tender quite suddenly; this is the point at which the stew is ready. Add the onion mixture to the meat pan and mix well. Bring to the boil, then reduce the heat to low and simmer for 10–15 minutes, stirring, until well combined and thickened. Add the coconut milk and simmer for a further 30 minutes, stirring frequently. Check the texture of the lamb or mutton: it will go from being quite hard to very tender quite suddenly; this is the point at which the stew is ready. When the meat is tender add the cooked potatoes, and simmer for a minute until the potatoes are warmed through. Taste and adjust the seasoning if necessary. Serve with crusty bread and some vegetables. When the meat is tender add the cooked potatoes, and simmer for a minute until the potatoes are warmed through. Taste and adjust the seasoning if necessary. Serve with crusty bread and some vegetables. Recipe tips As an extra touch, add parsley or coriander before serving. The boiled potatoes could be fried and served on top of the stew, perhaps sprinkled with chopped coriander, or some crisp fried curry leaves, which would go well with coconut and spices. You could also add a whole split fresh green chilli to the dish, but the flavour would veer away from the original. | {
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"title": "Lamb stew with black pepper, coconut and clove recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_stew_with_black_83254_16x9.jpg This subtle, mellow stew is often cooked in Indian people’s homes and is great for the whole family. It shows how simple dishes of European origin have been adapted and adopted into the cuisine of the subcontinent. As an alternative to lamb, I urge you to try mutton – ask your butcher to source meat approved by the Mutton Renaissance Club. The dish can be easily cooked in a pressure cooker or in the oven, while you get on with life – adjust the timings accordingly. 1kg/2lb 4oz boneless lamb shoulder or mutton haunch, well cleaned of all skin, sinew, fat, gristle and cut into 1cm/½in cubes4 x 2.5cm/1in pieces cinnamon stick, discard tiny pieces that break off10 cloves1 tsp black peppercorns, or more to taste2 tbsp rapeseed oil or vegetable oil2 red onions, cut into quarters and sliced1½ tbsp plain flour1 x 400ml/14fl oz tin coconut milksalt3 large potatoes, peeled, cut into large cubes and boiled until soft 1kg/2lb 4oz boneless lamb shoulder or mutton haunch, well cleaned of all skin, sinew, fat, gristle and cut into 1cm/½in cubes 4 x 2.5cm/1in pieces cinnamon stick, discard tiny pieces that break off 10 cloves 1 tsp black peppercorns, or more to taste 2 tbsp rapeseed oil or vegetable oil 2 red onions, cut into quarters and sliced 1½ tbsp plain flour 1 x 400ml/14fl oz tin coconut milk salt 3 large potatoes, peeled, cut into large cubes and boiled until soft Method Place the prepared lamb or mutton into a casserole dish that has a tight-fitting lid. Add the cinnamon, cloves and peppercorns, and enough cold water to just cover the meat. Cover the pan tightly (line the edge of the lid in aluminium foil to increase the tightness if necessary). Bring to the boil, then reduce the heat to low and simmer for 30 minutes. Partly uncover the pan, allowing steam to escape and the liquid to reduce, and continue to simmer on the lowest heat for a further hour. In a separate pan, heat the oil and cook the onions gently until soft, giving them a good seasoning of salt. Add the flour to the onions and stir for 3–4 minutes, or until the flour is absorbed into the oil and is cooked. Add the onion mixture to the meat pan and mix well. Bring to the boil, then reduce the heat to low and simmer for 10–15 minutes, stirring, until well combined and thickened. Add the coconut milk and simmer for a further 30 minutes, stirring frequently. Check the texture of the lamb or mutton: it will go from being quite hard to very tender quite suddenly; this is the point at which the stew is ready. When the meat is tender add the cooked potatoes, and simmer for a minute until the potatoes are warmed through. Taste and adjust the seasoning if necessary. Serve with crusty bread and some vegetables. Place the prepared lamb or mutton into a casserole dish that has a tight-fitting lid. Add the cinnamon, cloves and peppercorns, and enough cold water to just cover the meat. Cover the pan tightly (line the edge of the lid in aluminium foil to increase the tightness if necessary). Bring to the boil, then reduce the heat to low and simmer for 30 minutes. Place the prepared lamb or mutton into a casserole dish that has a tight-fitting lid. Add the cinnamon, cloves and peppercorns, and enough cold water to just cover the meat. Cover the pan tightly (line the edge of the lid in aluminium foil to increase the tightness if necessary). Bring to the boil, then reduce the heat to low and simmer for 30 minutes. Partly uncover the pan, allowing steam to escape and the liquid to reduce, and continue to simmer on the lowest heat for a further hour. Partly uncover the pan, allowing steam to escape and the liquid to reduce, and continue to simmer on the lowest heat for a further hour. In a separate pan, heat the oil and cook the onions gently until soft, giving them a good seasoning of salt. Add the flour to the onions and stir for 3–4 minutes, or until the flour is absorbed into the oil and is cooked. In a separate pan, heat the oil and cook the onions gently until soft, giving them a good seasoning of salt. Add the flour to the onions and stir for 3–4 minutes, or until the flour is absorbed into the oil and is cooked. Add the onion mixture to the meat pan and mix well. Bring to the boil, then reduce the heat to low and simmer for 10–15 minutes, stirring, until well combined and thickened. Add the coconut milk and simmer for a further 30 minutes, stirring frequently. Check the texture of the lamb or mutton: it will go from being quite hard to very tender quite suddenly; this is the point at which the stew is ready. Add the onion mixture to the meat pan and mix well. Bring to the boil, then reduce the heat to low and simmer for 10–15 minutes, stirring, until well combined and thickened. Add the coconut milk and simmer for a further 30 minutes, stirring frequently. Check the texture of the lamb or mutton: it will go from being quite hard to very tender quite suddenly; this is the point at which the stew is ready. When the meat is tender add the cooked potatoes, and simmer for a minute until the potatoes are warmed through. Taste and adjust the seasoning if necessary. Serve with crusty bread and some vegetables. When the meat is tender add the cooked potatoes, and simmer for a minute until the potatoes are warmed through. Taste and adjust the seasoning if necessary. Serve with crusty bread and some vegetables. Recipe tips As an extra touch, add parsley or coriander before serving. The boiled potatoes could be fried and served on top of the stew, perhaps sprinkled with chopped coriander, or some crisp fried curry leaves, which would go well with coconut and spices. You could also add a whole split fresh green chilli to the dish, but the flavour would veer away from the original."
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} | 4bf0db5641cb00b442de1be8a95f379092a63318c95313b2ea5743a935c44704 | Sichuan lamb bao buns recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sichuan_lamb_bao_buns_31990_16x9.jpg Try this slow-cooked lamb with fiery Sichuan peppercorns from The Hairy Bikers, served in bao buns with pickled carrot. Equipment and preparation: You will need a steamer basket, preferably made of bamboo. 1 tbsp Sichuan peppercorns 1 tbsp ground cumin 1 tbsp Chinese five-spice powder 1 tsp chilli powder 1 tbsp light brown soft sugar or honey 1 tbsp rice vinegar 2 tbsp dark soy sauce 1 tsp salt 1 tbsp Sichuan peppercorns 1 tbsp ground cumin 1 tbsp Chinese five-spice powder 1 tsp chilli powder 1 tbsp light brown soft sugar or honey 1 tbsp rice vinegar 2 tbsp dark soy sauce 1 tsp salt 1kg/2lb 4oz lamb shoulder, on the bone 15g/½oz fresh root ginger, peeled and very finely sliced 4 garlic cloves, very finely sliced 1 tbsp vegetable oil 1kg/2lb 4oz lamb shoulder, on the bone 15g/½oz fresh root ginger, peeled and very finely sliced 4 garlic cloves, very finely sliced 1 tbsp vegetable oil 1 tbsp honey or light brown soft sugar 2 tbsp dark soy sauce 2 tbsp mirin or rice wine 1 tbsp rice vinegarsalt and freshly ground black pepper 1 tbsp honey or light brown soft sugar 2 tbsp dark soy sauce 2 tbsp mirin or rice wine 1 tbsp rice vinegar salt and freshly ground black pepper 1 tbsp rice vinegar 1 tsp caster sugar ½ tsp salt1 large carrot, cut into matchsticks 1 tbsp rice vinegar 1 tsp caster sugar ½ tsp salt 1 large carrot, cut into matchsticks 12 small or 8 medium fresh bao buns 4 spring onions, halved lengthways and finely shredded small bunch fresh coriander, leaves picked small bunch fresh mint, leaves picked 12 small or 8 medium fresh bao buns 4 spring onions, halved lengthways and finely shredded small bunch fresh coriander, leaves picked small bunch fresh mint, leaves picked Method Preheat the oven to 160C/140C Fan/Gas 3. To make the rub, roughly crush the Sichuan peppercorns using a pestle and mortar, then mix in a small bowl with all the other rub ingredients to make a paste. To make the lamb, cut 1–2cm/½–¾in slits all over the meat. Push slivers of the ginger and garlic into the slits, then liberally coat all sides of the lamb with the paste, pushing some of it into the slits too. Place the lamb in a roasting tin and pour 500ml/18fl oz water around it. Cover with kitchen foil. Roast the lamb for about 4 hours, or until the meat is tender and pulls apart easily. Start checking after 3 hours. Test by pulling on the bone – if it starts to come away very easily and cleanly, the lamb should be tender. Remove the lamb from the oven and shred the meat with a couple of forks, removing any large pieces of fat. To make the sauce, whisk all the ingredients together in a small bowl or jug and taste for seasoning. Add salt and pepper as necessary. To finish the lamb, heat a frying pan over medium-high heat and add the oil. Add the shredded lamb, then drizzle over 3 tablespoons of the sauce. Heat through until the sauce has reduced around the lamb and is starting to caramelise. To make the carrot garnish, put the rice vinegar and sugar in a bowl with the salt and mix until the sugar has dissolved. Add the carrots and toss to combine. For the bao buns, prepare a steamer, either a bamboo or metal, and place each bun on a square of greaseproof paper. When the water is boiling, add the buns to the steamer basket – you will probably have to do this in 2–3 batches, depending on the size of the steamer. It’s fine for the buns to touch, but make sure they aren't squashed together. Steam the buns for 8–10 minutes until cooked through and puffed up. Serve the lamb in the bao buns with more of the sauce drizzled over and garnish with the carrot, spring onions, coriander and mint. Preheat the oven to 160C/140C Fan/Gas 3. To make the rub, roughly crush the Sichuan peppercorns using a pestle and mortar, then mix in a small bowl with all the other rub ingredients to make a paste. Preheat the oven to 160C/140C Fan/Gas 3. To make the rub, roughly crush the Sichuan peppercorns using a pestle and mortar, then mix in a small bowl with all the other rub ingredients to make a paste. To make the lamb, cut 1–2cm/½–¾in slits all over the meat. Push slivers of the ginger and garlic into the slits, then liberally coat all sides of the lamb with the paste, pushing some of it into the slits too. Place the lamb in a roasting tin and pour 500ml/18fl oz water around it. Cover with kitchen foil. To make the lamb, cut 1–2cm/½–¾in slits all over the meat. Push slivers of the ginger and garlic into the slits, then liberally coat all sides of the lamb with the paste, pushing some of it into the slits too. Place the lamb in a roasting tin and pour 500ml/18fl oz water around it. Cover with kitchen foil. Roast the lamb for about 4 hours, or until the meat is tender and pulls apart easily. Start checking after 3 hours. Test by pulling on the bone – if it starts to come away very easily and cleanly, the lamb should be tender. Remove the lamb from the oven and shred the meat with a couple of forks, removing any large pieces of fat. Roast the lamb for about 4 hours, or until the meat is tender and pulls apart easily. Start checking after 3 hours. Test by pulling on the bone – if it starts to come away very easily and cleanly, the lamb should be tender. Remove the lamb from the oven and shred the meat with a couple of forks, removing any large pieces of fat. To make the sauce, whisk all the ingredients together in a small bowl or jug and taste for seasoning. Add salt and pepper as necessary. To make the sauce, whisk all the ingredients together in a small bowl or jug and taste for seasoning. Add salt and pepper as necessary. To finish the lamb, heat a frying pan over medium-high heat and add the oil. Add the shredded lamb, then drizzle over 3 tablespoons of the sauce. Heat through until the sauce has reduced around the lamb and is starting to caramelise. To finish the lamb, heat a frying pan over medium-high heat and add the oil. Add the shredded lamb, then drizzle over 3 tablespoons of the sauce. Heat through until the sauce has reduced around the lamb and is starting to caramelise. To make the carrot garnish, put the rice vinegar and sugar in a bowl with the salt and mix until the sugar has dissolved. Add the carrots and toss to combine. To make the carrot garnish, put the rice vinegar and sugar in a bowl with the salt and mix until the sugar has dissolved. Add the carrots and toss to combine. For the bao buns, prepare a steamer, either a bamboo or metal, and place each bun on a square of greaseproof paper. When the water is boiling, add the buns to the steamer basket – you will probably have to do this in 2–3 batches, depending on the size of the steamer. It’s fine for the buns to touch, but make sure they aren't squashed together. Steam the buns for 8–10 minutes until cooked through and puffed up. For the bao buns, prepare a steamer, either a bamboo or metal, and place each bun on a square of greaseproof paper. When the water is boiling, add the buns to the steamer basket – you will probably have to do this in 2–3 batches, depending on the size of the steamer. It’s fine for the buns to touch, but make sure they aren't squashed together. Steam the buns for 8–10 minutes until cooked through and puffed up. Serve the lamb in the bao buns with more of the sauce drizzled over and garnish with the carrot, spring onions, coriander and mint. Serve the lamb in the bao buns with more of the sauce drizzled over and garnish with the carrot, spring onions, coriander and mint. | {
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"title": "Sichuan lamb bao buns 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/sichuan_lamb_bao_buns_31990_16x9.jpg Try this slow-cooked lamb with fiery Sichuan peppercorns from The Hairy Bikers, served in bao buns with pickled carrot. Equipment and preparation: You will need a steamer basket, preferably made of bamboo. 1 tbsp Sichuan peppercorns 1 tbsp ground cumin 1 tbsp Chinese five-spice powder 1 tsp chilli powder 1 tbsp light brown soft sugar or honey 1 tbsp rice vinegar 2 tbsp dark soy sauce 1 tsp salt 1 tbsp Sichuan peppercorns 1 tbsp ground cumin 1 tbsp Chinese five-spice powder 1 tsp chilli powder 1 tbsp light brown soft sugar or honey 1 tbsp rice vinegar 2 tbsp dark soy sauce 1 tsp salt 1kg/2lb 4oz lamb shoulder, on the bone 15g/½oz fresh root ginger, peeled and very finely sliced 4 garlic cloves, very finely sliced 1 tbsp vegetable oil 1kg/2lb 4oz lamb shoulder, on the bone 15g/½oz fresh root ginger, peeled and very finely sliced 4 garlic cloves, very finely sliced 1 tbsp vegetable oil 1 tbsp honey or light brown soft sugar 2 tbsp dark soy sauce 2 tbsp mirin or rice wine 1 tbsp rice vinegarsalt and freshly ground black pepper 1 tbsp honey or light brown soft sugar 2 tbsp dark soy sauce 2 tbsp mirin or rice wine 1 tbsp rice vinegar salt and freshly ground black pepper 1 tbsp rice vinegar 1 tsp caster sugar ½ tsp salt1 large carrot, cut into matchsticks 1 tbsp rice vinegar 1 tsp caster sugar ½ tsp salt 1 large carrot, cut into matchsticks 12 small or 8 medium fresh bao buns 4 spring onions, halved lengthways and finely shredded small bunch fresh coriander, leaves picked small bunch fresh mint, leaves picked 12 small or 8 medium fresh bao buns 4 spring onions, halved lengthways and finely shredded small bunch fresh coriander, leaves picked small bunch fresh mint, leaves picked Method Preheat the oven to 160C/140C Fan/Gas 3. To make the rub, roughly crush the Sichuan peppercorns using a pestle and mortar, then mix in a small bowl with all the other rub ingredients to make a paste. To make the lamb, cut 1–2cm/½–¾in slits all over the meat. Push slivers of the ginger and garlic into the slits, then liberally coat all sides of the lamb with the paste, pushing some of it into the slits too. Place the lamb in a roasting tin and pour 500ml/18fl oz water around it. Cover with kitchen foil. Roast the lamb for about 4 hours, or until the meat is tender and pulls apart easily. Start checking after 3 hours. Test by pulling on the bone – if it starts to come away very easily and cleanly, the lamb should be tender. Remove the lamb from the oven and shred the meat with a couple of forks, removing any large pieces of fat. To make the sauce, whisk all the ingredients together in a small bowl or jug and taste for seasoning. Add salt and pepper as necessary. To finish the lamb, heat a frying pan over medium-high heat and add the oil. Add the shredded lamb, then drizzle over 3 tablespoons of the sauce. Heat through until the sauce has reduced around the lamb and is starting to caramelise. To make the carrot garnish, put the rice vinegar and sugar in a bowl with the salt and mix until the sugar has dissolved. Add the carrots and toss to combine. For the bao buns, prepare a steamer, either a bamboo or metal, and place each bun on a square of greaseproof paper. When the water is boiling, add the buns to the steamer basket – you will probably have to do this in 2–3 batches, depending on the size of the steamer. It’s fine for the buns to touch, but make sure they aren't squashed together. Steam the buns for 8–10 minutes until cooked through and puffed up. Serve the lamb in the bao buns with more of the sauce drizzled over and garnish with the carrot, spring onions, coriander and mint. Preheat the oven to 160C/140C Fan/Gas 3. To make the rub, roughly crush the Sichuan peppercorns using a pestle and mortar, then mix in a small bowl with all the other rub ingredients to make a paste. Preheat the oven to 160C/140C Fan/Gas 3. To make the rub, roughly crush the Sichuan peppercorns using a pestle and mortar, then mix in a small bowl with all the other rub ingredients to make a paste. To make the lamb, cut 1–2cm/½–¾in slits all over the meat. Push slivers of the ginger and garlic into the slits, then liberally coat all sides of the lamb with the paste, pushing some of it into the slits too. Place the lamb in a roasting tin and pour 500ml/18fl oz water around it. Cover with kitchen foil. To make the lamb, cut 1–2cm/½–¾in slits all over the meat. Push slivers of the ginger and garlic into the slits, then liberally coat all sides of the lamb with the paste, pushing some of it into the slits too. Place the lamb in a roasting tin and pour 500ml/18fl oz water around it. Cover with kitchen foil. Roast the lamb for about 4 hours, or until the meat is tender and pulls apart easily. Start checking after 3 hours. Test by pulling on the bone – if it starts to come away very easily and cleanly, the lamb should be tender. Remove the lamb from the oven and shred the meat with a couple of forks, removing any large pieces of fat. Roast the lamb for about 4 hours, or until the meat is tender and pulls apart easily. Start checking after 3 hours. Test by pulling on the bone – if it starts to come away very easily and cleanly, the lamb should be tender. Remove the lamb from the oven and shred the meat with a couple of forks, removing any large pieces of fat. To make the sauce, whisk all the ingredients together in a small bowl or jug and taste for seasoning. Add salt and pepper as necessary. To make the sauce, whisk all the ingredients together in a small bowl or jug and taste for seasoning. Add salt and pepper as necessary. To finish the lamb, heat a frying pan over medium-high heat and add the oil. Add the shredded lamb, then drizzle over 3 tablespoons of the sauce. Heat through until the sauce has reduced around the lamb and is starting to caramelise. To finish the lamb, heat a frying pan over medium-high heat and add the oil. Add the shredded lamb, then drizzle over 3 tablespoons of the sauce. Heat through until the sauce has reduced around the lamb and is starting to caramelise. To make the carrot garnish, put the rice vinegar and sugar in a bowl with the salt and mix until the sugar has dissolved. Add the carrots and toss to combine. To make the carrot garnish, put the rice vinegar and sugar in a bowl with the salt and mix until the sugar has dissolved. Add the carrots and toss to combine. For the bao buns, prepare a steamer, either a bamboo or metal, and place each bun on a square of greaseproof paper. When the water is boiling, add the buns to the steamer basket – you will probably have to do this in 2–3 batches, depending on the size of the steamer. It’s fine for the buns to touch, but make sure they aren't squashed together. Steam the buns for 8–10 minutes until cooked through and puffed up. For the bao buns, prepare a steamer, either a bamboo or metal, and place each bun on a square of greaseproof paper. When the water is boiling, add the buns to the steamer basket – you will probably have to do this in 2–3 batches, depending on the size of the steamer. It’s fine for the buns to touch, but make sure they aren't squashed together. Steam the buns for 8–10 minutes until cooked through and puffed up. Serve the lamb in the bao buns with more of the sauce drizzled over and garnish with the carrot, spring onions, coriander and mint. Serve the lamb in the bao buns with more of the sauce drizzled over and garnish with the carrot, spring onions, coriander and mint."
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} | 98573ed22c53847ad667ea7dfcc2b71edf98eeb87257076b38ee1e4d5ddc14c4 | Rich lamb stew (Hunkar begendi) recipe
Preheat the oven to 220C/200C Fan/Gas 7. For the red pepper paste, roast the peppers for 20-30 minutes until dark and softened. Transfer to a bowl and cover with cling film, then leave until cool enough to handle. Remove the charred skins, stalks and seeds. In a blender, blitz the red peppers with the remaining ingredients. Store for up to a week in a jar in the fridge.Put the aubergines on a baking tray and bake whole for 25 minutes. When soft, remove from the oven and leave to cool.For the lamb stew, warm half the olive oil in a large flameproof casserole pan over a high heat and brown the lamb in batches.When browned, return all the lamb to the pan, add the red pepper and tomato pastes, the remaining olive oil, and the onion, garlic, chilli and green pepper. Reduce the heat to medium and cook until softened. Add the chopped tomatoes, oregano, salt and pepper, and finally the hot water. Bring to a simmer then turn down the heat, cover with the lid and allow to cook slowly for 1-1½ hours.When cool enough to handle, peel the aubergines and mash the flesh with a fork. In a pan over a medium heat, make a roux; melt the butter, add the flour and cook, stirring, for 2 minutes, then add the milk to give a thick white sauce. Mix in the aubergine, the grated cheese and lemon juice, and season with salt and pepper. Keep warm.When the lamb is tender, check the sauce; it should be rich and thick. If it’s too runny, remove the lamb and reduce the liquid a little, then return the meat to the pan and warm through. Serve the stew on top of the aubergine purée, scattered with parsley. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. For the red pepper paste, roast the peppers for 20-30 minutes until dark and softened. Transfer to a bowl and cover with cling film, then leave until cool enough to handle. Remove the charred skins, stalks and seeds. In a blender, blitz the red peppers with the remaining ingredients. Store for up to a week in a jar in the fridge. For the red pepper paste, roast the peppers for 20-30 minutes until dark and softened. Transfer to a bowl and cover with cling film, then leave until cool enough to handle. Remove the charred skins, stalks and seeds. In a blender, blitz the red peppers with the remaining ingredients. Store for up to a week in a jar in the fridge. Put the aubergines on a baking tray and bake whole for 25 minutes. When soft, remove from the oven and leave to cool. Put the aubergines on a baking tray and bake whole for 25 minutes. When soft, remove from the oven and leave to cool. For the lamb stew, warm half the olive oil in a large flameproof casserole pan over a high heat and brown the lamb in batches. For the lamb stew, warm half the olive oil in a large flameproof casserole pan over a high heat and brown the lamb in batches. When browned, return all the lamb to the pan, add the red pepper and tomato pastes, the remaining olive oil, and the onion, garlic, chilli and green pepper. Reduce the heat to medium and cook until softened. Add the chopped tomatoes, oregano, salt and pepper, and finally the hot water. Bring to a simmer then turn down the heat, cover with the lid and allow to cook slowly for 1-1½ hours. When browned, return all the lamb to the pan, add the red pepper and tomato pastes, the remaining olive oil, and the onion, garlic, chilli and green pepper. Reduce the heat to medium and cook until softened. Add the chopped tomatoes, oregano, salt and pepper, and finally the hot water. Bring to a simmer then turn down the heat, cover with the lid and allow to cook slowly for 1-1½ hours. When cool enough to handle, peel the aubergines and mash the flesh with a fork. When cool enough to handle, peel the aubergines and mash the flesh with a fork. In a pan over a medium heat, make a roux; melt the butter, add the flour and cook, stirring, for 2 minutes, then add the milk to give a thick white sauce. Mix in the aubergine, the grated cheese and lemon juice, and season with salt and pepper. Keep warm. In a pan over a medium heat, make a roux; melt the butter, add the flour and cook, stirring, for 2 minutes, then add the milk to give a thick white sauce. Mix in the aubergine, the grated cheese and lemon juice, and season with salt and pepper. Keep warm. When the lamb is tender, check the sauce; it should be rich and thick. If it’s too runny, remove the lamb and reduce the liquid a little, then return the meat to the pan and warm through. When the lamb is tender, check the sauce; it should be rich and thick. If it’s too runny, remove the lamb and reduce the liquid a little, then return the meat to the pan and warm through. Serve the stew on top of the aubergine purée, scattered with parsley. Serve the stew on top of the aubergine purée, scattered with parsley. | {
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"title": "Rich lamb stew (Hunkar begendi) recipe",
"content": "Preheat the oven to 220C/200C Fan/Gas 7. For the red pepper paste, roast the peppers for 20-30 minutes until dark and softened. Transfer to a bowl and cover with cling film, then leave until cool enough to handle. Remove the charred skins, stalks and seeds. In a blender, blitz the red peppers with the remaining ingredients. Store for up to a week in a jar in the fridge.Put the aubergines on a baking tray and bake whole for 25 minutes. When soft, remove from the oven and leave to cool.For the lamb stew, warm half the olive oil in a large flameproof casserole pan over a high heat and brown the lamb in batches.When browned, return all the lamb to the pan, add the red pepper and tomato pastes, the remaining olive oil, and the onion, garlic, chilli and green pepper. Reduce the heat to medium and cook until softened. Add the chopped tomatoes, oregano, salt and pepper, and finally the hot water. Bring to a simmer then turn down the heat, cover with the lid and allow to cook slowly for 1-1½ hours.When cool enough to handle, peel the aubergines and mash the flesh with a fork. In a pan over a medium heat, make a roux; melt the butter, add the flour and cook, stirring, for 2 minutes, then add the milk to give a thick white sauce. Mix in the aubergine, the grated cheese and lemon juice, and season with salt and pepper. Keep warm.When the lamb is tender, check the sauce; it should be rich and thick. If it’s too runny, remove the lamb and reduce the liquid a little, then return the meat to the pan and warm through. Serve the stew on top of the aubergine purée, scattered with parsley. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. For the red pepper paste, roast the peppers for 20-30 minutes until dark and softened. Transfer to a bowl and cover with cling film, then leave until cool enough to handle. Remove the charred skins, stalks and seeds. In a blender, blitz the red peppers with the remaining ingredients. Store for up to a week in a jar in the fridge. For the red pepper paste, roast the peppers for 20-30 minutes until dark and softened. Transfer to a bowl and cover with cling film, then leave until cool enough to handle. Remove the charred skins, stalks and seeds. In a blender, blitz the red peppers with the remaining ingredients. Store for up to a week in a jar in the fridge. Put the aubergines on a baking tray and bake whole for 25 minutes. When soft, remove from the oven and leave to cool. Put the aubergines on a baking tray and bake whole for 25 minutes. When soft, remove from the oven and leave to cool. For the lamb stew, warm half the olive oil in a large flameproof casserole pan over a high heat and brown the lamb in batches. For the lamb stew, warm half the olive oil in a large flameproof casserole pan over a high heat and brown the lamb in batches. When browned, return all the lamb to the pan, add the red pepper and tomato pastes, the remaining olive oil, and the onion, garlic, chilli and green pepper. Reduce the heat to medium and cook until softened. Add the chopped tomatoes, oregano, salt and pepper, and finally the hot water. Bring to a simmer then turn down the heat, cover with the lid and allow to cook slowly for 1-1½ hours. When browned, return all the lamb to the pan, add the red pepper and tomato pastes, the remaining olive oil, and the onion, garlic, chilli and green pepper. Reduce the heat to medium and cook until softened. Add the chopped tomatoes, oregano, salt and pepper, and finally the hot water. Bring to a simmer then turn down the heat, cover with the lid and allow to cook slowly for 1-1½ hours. When cool enough to handle, peel the aubergines and mash the flesh with a fork. When cool enough to handle, peel the aubergines and mash the flesh with a fork. In a pan over a medium heat, make a roux; melt the butter, add the flour and cook, stirring, for 2 minutes, then add the milk to give a thick white sauce. Mix in the aubergine, the grated cheese and lemon juice, and season with salt and pepper. Keep warm. In a pan over a medium heat, make a roux; melt the butter, add the flour and cook, stirring, for 2 minutes, then add the milk to give a thick white sauce. Mix in the aubergine, the grated cheese and lemon juice, and season with salt and pepper. Keep warm. When the lamb is tender, check the sauce; it should be rich and thick. If it’s too runny, remove the lamb and reduce the liquid a little, then return the meat to the pan and warm through. When the lamb is tender, check the sauce; it should be rich and thick. If it’s too runny, remove the lamb and reduce the liquid a little, then return the meat to the pan and warm through. Serve the stew on top of the aubergine purée, scattered with parsley. Serve the stew on top of the aubergine purée, scattered with parsley."
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} | da7c5a9fa582ed2e2dda3c6b0634eca0edb722bc0e4d59b0b54189974eca6211 | Lamb, shallot and date tagine recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lambshallotanddateta_449_16x9.jpg Transport your tastebuds to a Moroccan souk with this meltingly tender lamb tagine packed with shallots and dates. 1.5kg/3¼lb leg of lamb, cubed2 tsp ground coriander seeds2 tsp ground gingerpinch saffron2 tbsp olive oill18 shallots whole, peeled4 garlic cloves, crushed1 tbsp plain flour1 tbsp tomato purée1 cinnamon stick600ml/1 pint lamb stock2 tbsp flatleaf parsley, chopped 2 tbsp coriander, chopped 1 preserved lemon, rinsed, inner pulp removed110g/4oz medjool dates, pits removed1 tbsp clear honey 1.5kg/3¼lb leg of lamb, cubed 2 tsp ground coriander seeds 2 tsp ground ginger pinch saffron 2 tbsp olive oill 18 shallots whole, peeled 4 garlic cloves, crushed 1 tbsp plain flour 1 tbsp tomato purée 1 cinnamon stick 600ml/1 pint lamb stock 2 tbsp flatleaf parsley, chopped 2 tbsp coriander, chopped 1 preserved lemon, rinsed, inner pulp removed 110g/4oz medjool dates, pits removed 1 tbsp clear honey Method Place the lamb in a bowl and add the ground coriander, ground ginger, saffron and one tablespoon of the olive oil. Mix well and leave to marinate in the fridge, covered, for 24 hours.The next day, heat the remaining olive oil in a heavy-based pan with a lid. Cook the lamb until browned all over (you may need to do this in batches). Remove the lamb from the pan and set aside.Fry the shallots in the same pan until lightly golden then add the garlic and return the lamb to the pan.Stir in the plain flour and add the tomato purée and cinnamon stick.Stir in the lamb stock and bring to the boil. Cover tightly and simmer gently for 1½ hours, or until the lamb is tender.Add the parsley, coriander, lemon rind, dates and honey, stir well to combine and serve with a bowl of cous cous. Place the lamb in a bowl and add the ground coriander, ground ginger, saffron and one tablespoon of the olive oil. Mix well and leave to marinate in the fridge, covered, for 24 hours. Place the lamb in a bowl and add the ground coriander, ground ginger, saffron and one tablespoon of the olive oil. Mix well and leave to marinate in the fridge, covered, for 24 hours. The next day, heat the remaining olive oil in a heavy-based pan with a lid. Cook the lamb until browned all over (you may need to do this in batches). Remove the lamb from the pan and set aside. The next day, heat the remaining olive oil in a heavy-based pan with a lid. Cook the lamb until browned all over (you may need to do this in batches). Remove the lamb from the pan and set aside. Fry the shallots in the same pan until lightly golden then add the garlic and return the lamb to the pan. Fry the shallots in the same pan until lightly golden then add the garlic and return the lamb to the pan. Stir in the plain flour and add the tomato purée and cinnamon stick. Stir in the plain flour and add the tomato purée and cinnamon stick. Stir in the lamb stock and bring to the boil. Cover tightly and simmer gently for 1½ hours, or until the lamb is tender. Stir in the lamb stock and bring to the boil. Cover tightly and simmer gently for 1½ hours, or until the lamb is tender. Add the parsley, coriander, lemon rind, dates and honey, stir well to combine and serve with a bowl of cous cous. Add the parsley, coriander, lemon rind, dates and honey, stir well to combine and serve with a bowl of cous cous. | {
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"title": "Lamb, shallot and date tagine recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lambshallotanddateta_449_16x9.jpg Transport your tastebuds to a Moroccan souk with this meltingly tender lamb tagine packed with shallots and dates. 1.5kg/3¼lb leg of lamb, cubed2 tsp ground coriander seeds2 tsp ground gingerpinch saffron2 tbsp olive oill18 shallots whole, peeled4 garlic cloves, crushed1 tbsp plain flour1 tbsp tomato purée1 cinnamon stick600ml/1 pint lamb stock2 tbsp flatleaf parsley, chopped 2 tbsp coriander, chopped 1 preserved lemon, rinsed, inner pulp removed110g/4oz medjool dates, pits removed1 tbsp clear honey 1.5kg/3¼lb leg of lamb, cubed 2 tsp ground coriander seeds 2 tsp ground ginger pinch saffron 2 tbsp olive oill 18 shallots whole, peeled 4 garlic cloves, crushed 1 tbsp plain flour 1 tbsp tomato purée 1 cinnamon stick 600ml/1 pint lamb stock 2 tbsp flatleaf parsley, chopped 2 tbsp coriander, chopped 1 preserved lemon, rinsed, inner pulp removed 110g/4oz medjool dates, pits removed 1 tbsp clear honey Method Place the lamb in a bowl and add the ground coriander, ground ginger, saffron and one tablespoon of the olive oil. Mix well and leave to marinate in the fridge, covered, for 24 hours.The next day, heat the remaining olive oil in a heavy-based pan with a lid. Cook the lamb until browned all over (you may need to do this in batches). Remove the lamb from the pan and set aside.Fry the shallots in the same pan until lightly golden then add the garlic and return the lamb to the pan.Stir in the plain flour and add the tomato purée and cinnamon stick.Stir in the lamb stock and bring to the boil. Cover tightly and simmer gently for 1½ hours, or until the lamb is tender.Add the parsley, coriander, lemon rind, dates and honey, stir well to combine and serve with a bowl of cous cous. Place the lamb in a bowl and add the ground coriander, ground ginger, saffron and one tablespoon of the olive oil. Mix well and leave to marinate in the fridge, covered, for 24 hours. Place the lamb in a bowl and add the ground coriander, ground ginger, saffron and one tablespoon of the olive oil. Mix well and leave to marinate in the fridge, covered, for 24 hours. The next day, heat the remaining olive oil in a heavy-based pan with a lid. Cook the lamb until browned all over (you may need to do this in batches). Remove the lamb from the pan and set aside. The next day, heat the remaining olive oil in a heavy-based pan with a lid. Cook the lamb until browned all over (you may need to do this in batches). Remove the lamb from the pan and set aside. Fry the shallots in the same pan until lightly golden then add the garlic and return the lamb to the pan. Fry the shallots in the same pan until lightly golden then add the garlic and return the lamb to the pan. Stir in the plain flour and add the tomato purée and cinnamon stick. Stir in the plain flour and add the tomato purée and cinnamon stick. Stir in the lamb stock and bring to the boil. Cover tightly and simmer gently for 1½ hours, or until the lamb is tender. Stir in the lamb stock and bring to the boil. Cover tightly and simmer gently for 1½ hours, or until the lamb is tender. Add the parsley, coriander, lemon rind, dates and honey, stir well to combine and serve with a bowl of cous cous. Add the parsley, coriander, lemon rind, dates and honey, stir well to combine and serve with a bowl of cous cous."
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} | f8ab401486cd4a337bd00b2a2ecd358c2c6c1de57216fc8cdc6a66b6b0689336 | Spiced lamb breast with winter salad recipe
An average of 3.3 out of 5 stars from 3 ratings This slow-cooked lamb recipe is given a real depth of flavour by being marinated overnight in a spicy rub. 2 garlic cloves, crushed1 fresh thyme sprig, leaves picked1 tsp white peppercorns 3 salted anchovy fillets, finely chopped 1 tbsp soft brown sugar 1 bay leaf, crushed 1 tbsp hot smoked paprika 1 whole lamb breast 2 garlic cloves, crushed 1 fresh thyme sprig, leaves picked 1 tsp white peppercorns 3 salted anchovy fillets, finely chopped 1 tbsp soft brown sugar 1 bay leaf, crushed 1 tbsp hot smoked paprika 1 whole lamb breast 1 small fennel bulb, thinly sliced1 red chicory, thinly sliced2 calcot onions or large spring onions, thinly sliced1 castelfranco lettuce or radicchio, thinly sliced1 punterella or white chicory, thinly sliced1 handful kale, cored removed and chopped1 Braeburn apple, cored and thinly sliced4 small shallots, roasted and chopped1 thick slice day-old sourdough bread, cut into cubes and deep-fried 1 small fennel bulb, thinly sliced 1 red chicory, thinly sliced 2 calcot onions or large spring onions, thinly sliced 1 castelfranco lettuce or radicchio, thinly sliced 1 punterella or white chicory, thinly sliced 1 handful kale, cored removed and chopped 1 Braeburn apple, cored and thinly sliced 4 small shallots, roasted and chopped 1 thick slice day-old sourdough bread, cut into cubes and deep-fried 1 tbsp olive oil 8 salted anchovy fillets, very finely chopped 3 garlic cloves, minced 50ml/2fl oz double cream 100g/3½oz butter, diced 1 tbsp olive oil 8 salted anchovy fillets, very finely chopped 3 garlic cloves, minced 50ml/2fl oz double cream 100g/3½oz butter, diced Method To make the spiced lamb, put the spice rub ingredients in a pestle and mortar and grind everything together. Rub the mix all over the lamb, cover and leave to marinate overnight in the fridge. Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb in a roasting tin, add 200ml/7fl oz water to the roasting tin, cover with foil and cook for 2–3 hours, basting occasionally. Remove from the oven and baste again. Heat a griddle pan over a medium heat and grill the lamb for 1-2 minutes on each side. To make the winter salad, place all the ingredients in a salad bowl and toss to mix together. To make the anchovy dressing, heat the oil in a frying pan and fry the anchovies and garlic. Pour in the double cream and bring to the boil. Whisk in the butter and remove from the heat. Serve the lamb with the winter salad and anchovy dressing. To make the spiced lamb, put the spice rub ingredients in a pestle and mortar and grind everything together. Rub the mix all over the lamb, cover and leave to marinate overnight in the fridge. To make the spiced lamb, put the spice rub ingredients in a pestle and mortar and grind everything together. Rub the mix all over the lamb, cover and leave to marinate overnight in the fridge. Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb in a roasting tin, add 200ml/7fl oz water to the roasting tin, cover with foil and cook for 2–3 hours, basting occasionally. Remove from the oven and baste again. Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb in a roasting tin, add 200ml/7fl oz water to the roasting tin, cover with foil and cook for 2–3 hours, basting occasionally. Remove from the oven and baste again. Heat a griddle pan over a medium heat and grill the lamb for 1-2 minutes on each side. Heat a griddle pan over a medium heat and grill the lamb for 1-2 minutes on each side. To make the winter salad, place all the ingredients in a salad bowl and toss to mix together. To make the winter salad, place all the ingredients in a salad bowl and toss to mix together. To make the anchovy dressing, heat the oil in a frying pan and fry the anchovies and garlic. Pour in the double cream and bring to the boil. Whisk in the butter and remove from the heat. To make the anchovy dressing, heat the oil in a frying pan and fry the anchovies and garlic. Pour in the double cream and bring to the boil. Whisk in the butter and remove from the heat. Serve the lamb with the winter salad and anchovy dressing. Serve the lamb with the winter salad and anchovy dressing. | {
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"title": "Spiced lamb breast with winter salad recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings This slow-cooked lamb recipe is given a real depth of flavour by being marinated overnight in a spicy rub. 2 garlic cloves, crushed1 fresh thyme sprig, leaves picked1 tsp white peppercorns 3 salted anchovy fillets, finely chopped 1 tbsp soft brown sugar 1 bay leaf, crushed 1 tbsp hot smoked paprika 1 whole lamb breast 2 garlic cloves, crushed 1 fresh thyme sprig, leaves picked 1 tsp white peppercorns 3 salted anchovy fillets, finely chopped 1 tbsp soft brown sugar 1 bay leaf, crushed 1 tbsp hot smoked paprika 1 whole lamb breast 1 small fennel bulb, thinly sliced1 red chicory, thinly sliced2 calcot onions or large spring onions, thinly sliced1 castelfranco lettuce or radicchio, thinly sliced1 punterella or white chicory, thinly sliced1 handful kale, cored removed and chopped1 Braeburn apple, cored and thinly sliced4 small shallots, roasted and chopped1 thick slice day-old sourdough bread, cut into cubes and deep-fried 1 small fennel bulb, thinly sliced 1 red chicory, thinly sliced 2 calcot onions or large spring onions, thinly sliced 1 castelfranco lettuce or radicchio, thinly sliced 1 punterella or white chicory, thinly sliced 1 handful kale, cored removed and chopped 1 Braeburn apple, cored and thinly sliced 4 small shallots, roasted and chopped 1 thick slice day-old sourdough bread, cut into cubes and deep-fried 1 tbsp olive oil 8 salted anchovy fillets, very finely chopped 3 garlic cloves, minced 50ml/2fl oz double cream 100g/3½oz butter, diced 1 tbsp olive oil 8 salted anchovy fillets, very finely chopped 3 garlic cloves, minced 50ml/2fl oz double cream 100g/3½oz butter, diced Method To make the spiced lamb, put the spice rub ingredients in a pestle and mortar and grind everything together. Rub the mix all over the lamb, cover and leave to marinate overnight in the fridge. Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb in a roasting tin, add 200ml/7fl oz water to the roasting tin, cover with foil and cook for 2–3 hours, basting occasionally. Remove from the oven and baste again. Heat a griddle pan over a medium heat and grill the lamb for 1-2 minutes on each side. To make the winter salad, place all the ingredients in a salad bowl and toss to mix together. To make the anchovy dressing, heat the oil in a frying pan and fry the anchovies and garlic. Pour in the double cream and bring to the boil. Whisk in the butter and remove from the heat. Serve the lamb with the winter salad and anchovy dressing. To make the spiced lamb, put the spice rub ingredients in a pestle and mortar and grind everything together. Rub the mix all over the lamb, cover and leave to marinate overnight in the fridge. To make the spiced lamb, put the spice rub ingredients in a pestle and mortar and grind everything together. Rub the mix all over the lamb, cover and leave to marinate overnight in the fridge. Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb in a roasting tin, add 200ml/7fl oz water to the roasting tin, cover with foil and cook for 2–3 hours, basting occasionally. Remove from the oven and baste again. Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb in a roasting tin, add 200ml/7fl oz water to the roasting tin, cover with foil and cook for 2–3 hours, basting occasionally. Remove from the oven and baste again. Heat a griddle pan over a medium heat and grill the lamb for 1-2 minutes on each side. Heat a griddle pan over a medium heat and grill the lamb for 1-2 minutes on each side. To make the winter salad, place all the ingredients in a salad bowl and toss to mix together. To make the winter salad, place all the ingredients in a salad bowl and toss to mix together. To make the anchovy dressing, heat the oil in a frying pan and fry the anchovies and garlic. Pour in the double cream and bring to the boil. Whisk in the butter and remove from the heat. To make the anchovy dressing, heat the oil in a frying pan and fry the anchovies and garlic. Pour in the double cream and bring to the boil. Whisk in the butter and remove from the heat. Serve the lamb with the winter salad and anchovy dressing. Serve the lamb with the winter salad and anchovy dressing."
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} | 1b4ad0820c557dbd025b0bd1c59fe710afc43cfc068cd655430d98f804517eb9 | Herb-crusted lamb with peas, bacon and onions recipe
Herb-crusted rack of lamb with peas, bacon and onions and buttery Jersey royals An average of 0.0 out of 5 stars from 0 ratings A rack of lamb is crusted in herby buttery breadcrumbs for a delicious alternative Sunday lunch option for two. 50g/1¾oz butter 75g/2½oz fresh breadcrumbs 2 tbsp fresh flatleaf parsley 2 tbsp fresh tarragon 2 tbsp fresh chives 1 x four-bone rack of lamb, French trimmed 50g/1¾oz butter 75g/2½oz fresh breadcrumbs 2 tbsp fresh flatleaf parsley 2 tbsp fresh tarragon 2 tbsp fresh chives 1 x four-bone rack of lamb, French trimmed 400g/14oz small Jersey royal potatoes1 bay leaf 1 tbsp chopped fresh mint25g/1oz salted butter salt 400g/14oz small Jersey royal potatoes 1 bay leaf 1 tbsp chopped fresh mint 25g/1oz salted butter salt 10g unsalted butter 1 garlic clove, chopped 60g/2¼oz smoked pancetta, small slices8 baby (pearl) onions, quartered 200g/7oz fresh peas 100ml/3½fl oz white wine 150ml/5fl oz chicken stock 10g unsalted butter 1 garlic clove, chopped 60g/2¼oz smoked pancetta, small slices 8 baby (pearl) onions, quartered 200g/7oz fresh peas 100ml/3½fl oz white wine 150ml/5fl oz chicken stock Method To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a small saucepan and add the breadcrumbs and herbs. Place the breadcrumb mixture onto the rack of lamb and roast in the oven for 12–15 minutes minutes. Leave to rest for 5 minutes.To make the buttered Jersey royals, cook the potatoes and bay leaf in a saucepan of boiling salted water for 15–20 minutes or until cooked through. Drain the potatoes and then mix in the mint and butter.To make the peas, bacon and onions, heat the butter in a frying pan. Add the garlic and pancetta and cook for 2–3 minutes. Add the onions and peas and cook for a further 2 minutes. Deglaze with the white wine, then add the chicken stock and cook for 5 minutes.To serve, carve the lamb and place on a serving plate with the peas, bacon and onions and the buttered Jersey royals. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a small saucepan and add the breadcrumbs and herbs. Place the breadcrumb mixture onto the rack of lamb and roast in the oven for 12–15 minutes minutes. Leave to rest for 5 minutes. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a small saucepan and add the breadcrumbs and herbs. Place the breadcrumb mixture onto the rack of lamb and roast in the oven for 12–15 minutes minutes. Leave to rest for 5 minutes. To make the buttered Jersey royals, cook the potatoes and bay leaf in a saucepan of boiling salted water for 15–20 minutes or until cooked through. Drain the potatoes and then mix in the mint and butter. To make the buttered Jersey royals, cook the potatoes and bay leaf in a saucepan of boiling salted water for 15–20 minutes or until cooked through. Drain the potatoes and then mix in the mint and butter. To make the peas, bacon and onions, heat the butter in a frying pan. Add the garlic and pancetta and cook for 2–3 minutes. Add the onions and peas and cook for a further 2 minutes. Deglaze with the white wine, then add the chicken stock and cook for 5 minutes. To make the peas, bacon and onions, heat the butter in a frying pan. Add the garlic and pancetta and cook for 2–3 minutes. Add the onions and peas and cook for a further 2 minutes. Deglaze with the white wine, then add the chicken stock and cook for 5 minutes. To serve, carve the lamb and place on a serving plate with the peas, bacon and onions and the buttered Jersey royals. To serve, carve the lamb and place on a serving plate with the peas, bacon and onions and the buttered Jersey royals. | {
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"title": "Herb-crusted lamb with peas, bacon and onions recipe",
"content": "Herb-crusted rack of lamb with peas, bacon and onions and buttery Jersey royals An average of 0.0 out of 5 stars from 0 ratings A rack of lamb is crusted in herby buttery breadcrumbs for a delicious alternative Sunday lunch option for two. 50g/1¾oz butter 75g/2½oz fresh breadcrumbs 2 tbsp fresh flatleaf parsley 2 tbsp fresh tarragon 2 tbsp fresh chives 1 x four-bone rack of lamb, French trimmed 50g/1¾oz butter 75g/2½oz fresh breadcrumbs 2 tbsp fresh flatleaf parsley 2 tbsp fresh tarragon 2 tbsp fresh chives 1 x four-bone rack of lamb, French trimmed 400g/14oz small Jersey royal potatoes1 bay leaf 1 tbsp chopped fresh mint25g/1oz salted butter salt 400g/14oz small Jersey royal potatoes 1 bay leaf 1 tbsp chopped fresh mint 25g/1oz salted butter salt 10g unsalted butter 1 garlic clove, chopped 60g/2¼oz smoked pancetta, small slices8 baby (pearl) onions, quartered 200g/7oz fresh peas 100ml/3½fl oz white wine 150ml/5fl oz chicken stock 10g unsalted butter 1 garlic clove, chopped 60g/2¼oz smoked pancetta, small slices 8 baby (pearl) onions, quartered 200g/7oz fresh peas 100ml/3½fl oz white wine 150ml/5fl oz chicken stock Method To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a small saucepan and add the breadcrumbs and herbs. Place the breadcrumb mixture onto the rack of lamb and roast in the oven for 12–15 minutes minutes. Leave to rest for 5 minutes.To make the buttered Jersey royals, cook the potatoes and bay leaf in a saucepan of boiling salted water for 15–20 minutes or until cooked through. Drain the potatoes and then mix in the mint and butter.To make the peas, bacon and onions, heat the butter in a frying pan. Add the garlic and pancetta and cook for 2–3 minutes. Add the onions and peas and cook for a further 2 minutes. Deglaze with the white wine, then add the chicken stock and cook for 5 minutes.To serve, carve the lamb and place on a serving plate with the peas, bacon and onions and the buttered Jersey royals. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a small saucepan and add the breadcrumbs and herbs. Place the breadcrumb mixture onto the rack of lamb and roast in the oven for 12–15 minutes minutes. Leave to rest for 5 minutes. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a small saucepan and add the breadcrumbs and herbs. Place the breadcrumb mixture onto the rack of lamb and roast in the oven for 12–15 minutes minutes. Leave to rest for 5 minutes. To make the buttered Jersey royals, cook the potatoes and bay leaf in a saucepan of boiling salted water for 15–20 minutes or until cooked through. Drain the potatoes and then mix in the mint and butter. To make the buttered Jersey royals, cook the potatoes and bay leaf in a saucepan of boiling salted water for 15–20 minutes or until cooked through. Drain the potatoes and then mix in the mint and butter. To make the peas, bacon and onions, heat the butter in a frying pan. Add the garlic and pancetta and cook for 2–3 minutes. Add the onions and peas and cook for a further 2 minutes. Deglaze with the white wine, then add the chicken stock and cook for 5 minutes. To make the peas, bacon and onions, heat the butter in a frying pan. Add the garlic and pancetta and cook for 2–3 minutes. Add the onions and peas and cook for a further 2 minutes. Deglaze with the white wine, then add the chicken stock and cook for 5 minutes. To serve, carve the lamb and place on a serving plate with the peas, bacon and onions and the buttered Jersey royals. To serve, carve the lamb and place on a serving plate with the peas, bacon and onions and the buttered Jersey royals."
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} | 128b0f568787aad08ecba6d0403169023404eb2aa4d0bf9e953901538c085aa9 | Lamb rump with peas, mint and crème fraîche recipe
An average of 5.0 out of 5 stars from 3 ratings Roast lamb rump is served with fresh young peas in a minty, creamy sauce. 2 tbsp olive oil250g/9oz lamb rump 1 rosemary sprig2 garlic cloves, smashed 1½ tbsp Madeira 10g unsalted butter 2 tbsp olive oil 250g/9oz lamb rump 1 rosemary sprig 2 garlic cloves, smashed 1½ tbsp Madeira 10g unsalted butter 2 tbsp olive oil1 banana shallot, peeled and sliced1 garlic clove, minced 50ml/2fl oz white wine splash white wine vinegar 150ml/5fl oz vegetable stock 100g/3½oz fresh young peas, blanched and refreshed briefly2 tbsp chopped fresh mint1–2 tsp Dijon mustard 2 tbsp crème fraîche 25g/1oz unsalted butter pea shoots, to serve 2 tbsp olive oil 1 banana shallot, peeled and sliced 1 garlic clove, minced 50ml/2fl oz white wine splash white wine vinegar 150ml/5fl oz vegetable stock 100g/3½oz fresh young peas, blanched and refreshed briefly 2 tbsp chopped fresh mint 1–2 tsp Dijon mustard 2 tbsp crème fraîche 25g/1oz unsalted butter pea shoots, to serve Method To make the lamb rump, preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a large frying pan, add the lamb and seal all over. Place the lamb in a roasting tin with the rosemary and garlic and roast in the oven for about 15 minutes, or until pink. Remove from the oven, splash with the Madeira and add the butter. Baste and then leave to rest for 10 minutes.To make the peas, heat the oil in a saucepan and fry the shallots and garlic until softened. Add the wine and cook until reduced. Add the vinegar and stock and cook until reduced by half. Stir in the peas, mint, mustard, crème fraîche and butter and cook for a further 2 minutes.To serve, slice the rested lamb. Place the pea mixture on the base of a serving plate, top with the sliced lamb and scatter over the pea shoots. To make the lamb rump, preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a large frying pan, add the lamb and seal all over. Place the lamb in a roasting tin with the rosemary and garlic and roast in the oven for about 15 minutes, or until pink. Remove from the oven, splash with the Madeira and add the butter. Baste and then leave to rest for 10 minutes. To make the lamb rump, preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a large frying pan, add the lamb and seal all over. Place the lamb in a roasting tin with the rosemary and garlic and roast in the oven for about 15 minutes, or until pink. Remove from the oven, splash with the Madeira and add the butter. Baste and then leave to rest for 10 minutes. To make the peas, heat the oil in a saucepan and fry the shallots and garlic until softened. Add the wine and cook until reduced. Add the vinegar and stock and cook until reduced by half. Stir in the peas, mint, mustard, crème fraîche and butter and cook for a further 2 minutes. To make the peas, heat the oil in a saucepan and fry the shallots and garlic until softened. Add the wine and cook until reduced. Add the vinegar and stock and cook until reduced by half. Stir in the peas, mint, mustard, crème fraîche and butter and cook for a further 2 minutes. To serve, slice the rested lamb. Place the pea mixture on the base of a serving plate, top with the sliced lamb and scatter over the pea shoots. To serve, slice the rested lamb. Place the pea mixture on the base of a serving plate, top with the sliced lamb and scatter over the pea shoots. | {
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"title": "Lamb rump with peas, mint and crème fraîche recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Roast lamb rump is served with fresh young peas in a minty, creamy sauce. 2 tbsp olive oil250g/9oz lamb rump 1 rosemary sprig2 garlic cloves, smashed 1½ tbsp Madeira 10g unsalted butter 2 tbsp olive oil 250g/9oz lamb rump 1 rosemary sprig 2 garlic cloves, smashed 1½ tbsp Madeira 10g unsalted butter 2 tbsp olive oil1 banana shallot, peeled and sliced1 garlic clove, minced 50ml/2fl oz white wine splash white wine vinegar 150ml/5fl oz vegetable stock 100g/3½oz fresh young peas, blanched and refreshed briefly2 tbsp chopped fresh mint1–2 tsp Dijon mustard 2 tbsp crème fraîche 25g/1oz unsalted butter pea shoots, to serve 2 tbsp olive oil 1 banana shallot, peeled and sliced 1 garlic clove, minced 50ml/2fl oz white wine splash white wine vinegar 150ml/5fl oz vegetable stock 100g/3½oz fresh young peas, blanched and refreshed briefly 2 tbsp chopped fresh mint 1–2 tsp Dijon mustard 2 tbsp crème fraîche 25g/1oz unsalted butter pea shoots, to serve Method To make the lamb rump, preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a large frying pan, add the lamb and seal all over. Place the lamb in a roasting tin with the rosemary and garlic and roast in the oven for about 15 minutes, or until pink. Remove from the oven, splash with the Madeira and add the butter. Baste and then leave to rest for 10 minutes.To make the peas, heat the oil in a saucepan and fry the shallots and garlic until softened. Add the wine and cook until reduced. Add the vinegar and stock and cook until reduced by half. Stir in the peas, mint, mustard, crème fraîche and butter and cook for a further 2 minutes.To serve, slice the rested lamb. Place the pea mixture on the base of a serving plate, top with the sliced lamb and scatter over the pea shoots. To make the lamb rump, preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a large frying pan, add the lamb and seal all over. Place the lamb in a roasting tin with the rosemary and garlic and roast in the oven for about 15 minutes, or until pink. Remove from the oven, splash with the Madeira and add the butter. Baste and then leave to rest for 10 minutes. To make the lamb rump, preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a large frying pan, add the lamb and seal all over. Place the lamb in a roasting tin with the rosemary and garlic and roast in the oven for about 15 minutes, or until pink. Remove from the oven, splash with the Madeira and add the butter. Baste and then leave to rest for 10 minutes. To make the peas, heat the oil in a saucepan and fry the shallots and garlic until softened. Add the wine and cook until reduced. Add the vinegar and stock and cook until reduced by half. Stir in the peas, mint, mustard, crème fraîche and butter and cook for a further 2 minutes. To make the peas, heat the oil in a saucepan and fry the shallots and garlic until softened. Add the wine and cook until reduced. Add the vinegar and stock and cook until reduced by half. Stir in the peas, mint, mustard, crème fraîche and butter and cook for a further 2 minutes. To serve, slice the rested lamb. Place the pea mixture on the base of a serving plate, top with the sliced lamb and scatter over the pea shoots. To serve, slice the rested lamb. Place the pea mixture on the base of a serving plate, top with the sliced lamb and scatter over the pea shoots."
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} | 0b5c6f382900ff02367e77671a702acc17a8e63c031606113abc8dc72f4fa821 | Broccoli and cheese pasta recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broccoli_and_cheese_57212_16x9.jpg A midweek vegetarian winner that all the family will love. Broccoli florets are tossed with pasta tubes and an easy cheddar Parmesan sauce. 3 tbsp olive oil, plus extra to serve2 banana shallots, finely chopped4 garlic cloves, roughly chopped1 head broccoli, stem removed and florets chopped into bite-sized pieces410g tin evaporated milk300g/10½oz rigatoni 200g/7oz mature cheddar, gratedhandful grated Parmesan (or alternative vegetarian hard cheese)½ lemon, zest and juicesalt and freshly ground black pepper 3 tbsp olive oil, plus extra to serve 2 banana shallots, finely chopped 4 garlic cloves, roughly chopped 1 head broccoli, stem removed and florets chopped into bite-sized pieces 410g tin evaporated milk 300g/10½oz rigatoni 200g/7oz mature cheddar, grated handful grated Parmesan (or alternative vegetarian hard cheese) ½ lemon, zest and juice salt and freshly ground black pepper Method Put a sauté pan or frying pan over a medium–low heat, then add the oil and shallots. Cook for 3–5 minutes until softened and starting to colour, then add the garlic and broccoli. Season with salt and pepper. Cook for another 2–3 minutes until softened, then add the evaporated milk.Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta following pack instructions until al dente.Gently simmer (do not boil) the sauce for around 10 minutes (the sauce will look very thin), then stir through the cheddar and half the Parmesan. Cook on low for another 2–3 minutes until thickened and it coats the back of a spoon nicely, do not allow it to boil or the sauce might curdle. If this happens, you can add some pasta water and stir through. Drain the rigatoni (reserving some pasta water) and add the pasta to the sauce. Stir to combine and add a little pasta water to loosen, if required. Add the lemon juice and salt and pepper to taste.Serve immediately, garnished with the remaining Parmesan, lemon zest, a drizzle of oil and a twist of black pepper. Put a sauté pan or frying pan over a medium–low heat, then add the oil and shallots. Cook for 3–5 minutes until softened and starting to colour, then add the garlic and broccoli. Season with salt and pepper. Cook for another 2–3 minutes until softened, then add the evaporated milk. Put a sauté pan or frying pan over a medium–low heat, then add the oil and shallots. Cook for 3–5 minutes until softened and starting to colour, then add the garlic and broccoli. Season with salt and pepper. Cook for another 2–3 minutes until softened, then add the evaporated milk. Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta following pack instructions until al dente. Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta following pack instructions until al dente. Gently simmer (do not boil) the sauce for around 10 minutes (the sauce will look very thin), then stir through the cheddar and half the Parmesan. Cook on low for another 2–3 minutes until thickened and it coats the back of a spoon nicely, do not allow it to boil or the sauce might curdle. If this happens, you can add some pasta water and stir through. Gently simmer (do not boil) the sauce for around 10 minutes (the sauce will look very thin), then stir through the cheddar and half the Parmesan. Cook on low for another 2–3 minutes until thickened and it coats the back of a spoon nicely, do not allow it to boil or the sauce might curdle. If this happens, you can add some pasta water and stir through. Drain the rigatoni (reserving some pasta water) and add the pasta to the sauce. Stir to combine and add a little pasta water to loosen, if required. Add the lemon juice and salt and pepper to taste. Drain the rigatoni (reserving some pasta water) and add the pasta to the sauce. Stir to combine and add a little pasta water to loosen, if required. Add the lemon juice and salt and pepper to taste. Serve immediately, garnished with the remaining Parmesan, lemon zest, a drizzle of oil and a twist of black pepper. Serve immediately, garnished with the remaining Parmesan, lemon zest, a drizzle of oil and a twist of black pepper. | {
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"title": "Broccoli and cheese pasta recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broccoli_and_cheese_57212_16x9.jpg A midweek vegetarian winner that all the family will love. Broccoli florets are tossed with pasta tubes and an easy cheddar Parmesan sauce. 3 tbsp olive oil, plus extra to serve2 banana shallots, finely chopped4 garlic cloves, roughly chopped1 head broccoli, stem removed and florets chopped into bite-sized pieces410g tin evaporated milk300g/10½oz rigatoni 200g/7oz mature cheddar, gratedhandful grated Parmesan (or alternative vegetarian hard cheese)½ lemon, zest and juicesalt and freshly ground black pepper 3 tbsp olive oil, plus extra to serve 2 banana shallots, finely chopped 4 garlic cloves, roughly chopped 1 head broccoli, stem removed and florets chopped into bite-sized pieces 410g tin evaporated milk 300g/10½oz rigatoni 200g/7oz mature cheddar, grated handful grated Parmesan (or alternative vegetarian hard cheese) ½ lemon, zest and juice salt and freshly ground black pepper Method Put a sauté pan or frying pan over a medium–low heat, then add the oil and shallots. Cook for 3–5 minutes until softened and starting to colour, then add the garlic and broccoli. Season with salt and pepper. Cook for another 2–3 minutes until softened, then add the evaporated milk.Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta following pack instructions until al dente.Gently simmer (do not boil) the sauce for around 10 minutes (the sauce will look very thin), then stir through the cheddar and half the Parmesan. Cook on low for another 2–3 minutes until thickened and it coats the back of a spoon nicely, do not allow it to boil or the sauce might curdle. If this happens, you can add some pasta water and stir through. Drain the rigatoni (reserving some pasta water) and add the pasta to the sauce. Stir to combine and add a little pasta water to loosen, if required. Add the lemon juice and salt and pepper to taste.Serve immediately, garnished with the remaining Parmesan, lemon zest, a drizzle of oil and a twist of black pepper. Put a sauté pan or frying pan over a medium–low heat, then add the oil and shallots. Cook for 3–5 minutes until softened and starting to colour, then add the garlic and broccoli. Season with salt and pepper. Cook for another 2–3 minutes until softened, then add the evaporated milk. Put a sauté pan or frying pan over a medium–low heat, then add the oil and shallots. Cook for 3–5 minutes until softened and starting to colour, then add the garlic and broccoli. Season with salt and pepper. Cook for another 2–3 minutes until softened, then add the evaporated milk. Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta following pack instructions until al dente. Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta following pack instructions until al dente. Gently simmer (do not boil) the sauce for around 10 minutes (the sauce will look very thin), then stir through the cheddar and half the Parmesan. Cook on low for another 2–3 minutes until thickened and it coats the back of a spoon nicely, do not allow it to boil or the sauce might curdle. If this happens, you can add some pasta water and stir through. Gently simmer (do not boil) the sauce for around 10 minutes (the sauce will look very thin), then stir through the cheddar and half the Parmesan. Cook on low for another 2–3 minutes until thickened and it coats the back of a spoon nicely, do not allow it to boil or the sauce might curdle. If this happens, you can add some pasta water and stir through. Drain the rigatoni (reserving some pasta water) and add the pasta to the sauce. Stir to combine and add a little pasta water to loosen, if required. Add the lemon juice and salt and pepper to taste. Drain the rigatoni (reserving some pasta water) and add the pasta to the sauce. Stir to combine and add a little pasta water to loosen, if required. Add the lemon juice and salt and pepper to taste. Serve immediately, garnished with the remaining Parmesan, lemon zest, a drizzle of oil and a twist of black pepper. Serve immediately, garnished with the remaining Parmesan, lemon zest, a drizzle of oil and a twist of black pepper."
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} | 941826e6f900efb4cd84e3d031184966ebb2f51f4abd02c18175216b77922617 | Kiwi and feta salad recipe
An average of 4.5 out of 5 stars from 11 ratings We eat peaches with their fuzzy skin and don’t bat an eyelid, so why not kiwis? This salad offers a great balance of tart and sweet with the added pop of the little black crunchy sesame seeds. Great with a barbecue. 5 tbsp olive oil5 tbsp lemon juice3 tbsp clear honey1 garlic clove, finely grated1 tbsp za'atar spice mix4 tbsp tahini1 red onion, finely diced8 kiwis, firm but not overripe, topped and tailed and chopped into chunks, skins and all!1 cucumber200g/7oz feta crumbled or roughly choppeda small handful of fresh dill, finely chopped2 tbsp black sesame seeds 5 tbsp olive oil 5 tbsp lemon juice 3 tbsp clear honey 1 garlic clove, finely grated 1 tbsp za'atar spice mix 4 tbsp tahini 1 red onion, finely diced 8 kiwis, firm but not overripe, topped and tailed and chopped into chunks, skins and all! 1 cucumber 200g/7oz feta crumbled or roughly chopped a small handful of fresh dill, finely chopped 2 tbsp black sesame seeds Method Start by making the dressing at the bottom of a large serving bowl (saves on washing-up if nothing else). Add the oil, lemon juice, honey, garlic, za'atar and tahini and mix together.Add the onion and mix through really well. The onion will soften as it sits in the vinegar. Tip in the kiwi.To prepare the cucumber, slice lengthways and remove the seeds using a teaspoon. Cut into long strips and cube. Add to the bowl. Add the feta on top and sprinkle over the chopped dill and sesame seeds.Don’t mix the salad till you are ready to serve, or everything will wilt and go weird! Start by making the dressing at the bottom of a large serving bowl (saves on washing-up if nothing else). Add the oil, lemon juice, honey, garlic, za'atar and tahini and mix together. Start by making the dressing at the bottom of a large serving bowl (saves on washing-up if nothing else). Add the oil, lemon juice, honey, garlic, za'atar and tahini and mix together. Add the onion and mix through really well. The onion will soften as it sits in the vinegar. Tip in the kiwi. Add the onion and mix through really well. The onion will soften as it sits in the vinegar. Tip in the kiwi. To prepare the cucumber, slice lengthways and remove the seeds using a teaspoon. Cut into long strips and cube. Add to the bowl. Add the feta on top and sprinkle over the chopped dill and sesame seeds. To prepare the cucumber, slice lengthways and remove the seeds using a teaspoon. Cut into long strips and cube. Add to the bowl. Add the feta on top and sprinkle over the chopped dill and sesame seeds. Don’t mix the salad till you are ready to serve, or everything will wilt and go weird! Don’t mix the salad till you are ready to serve, or everything will wilt and go weird! | {
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"title": "Kiwi and feta salad recipe",
"content": "An average of 4.5 out of 5 stars from 11 ratings We eat peaches with their fuzzy skin and don’t bat an eyelid, so why not kiwis? This salad offers a great balance of tart and sweet with the added pop of the little black crunchy sesame seeds. Great with a barbecue. 5 tbsp olive oil5 tbsp lemon juice3 tbsp clear honey1 garlic clove, finely grated1 tbsp za'atar spice mix4 tbsp tahini1 red onion, finely diced8 kiwis, firm but not overripe, topped and tailed and chopped into chunks, skins and all!1 cucumber200g/7oz feta crumbled or roughly choppeda small handful of fresh dill, finely chopped2 tbsp black sesame seeds 5 tbsp olive oil 5 tbsp lemon juice 3 tbsp clear honey 1 garlic clove, finely grated 1 tbsp za'atar spice mix 4 tbsp tahini 1 red onion, finely diced 8 kiwis, firm but not overripe, topped and tailed and chopped into chunks, skins and all! 1 cucumber 200g/7oz feta crumbled or roughly chopped a small handful of fresh dill, finely chopped 2 tbsp black sesame seeds Method Start by making the dressing at the bottom of a large serving bowl (saves on washing-up if nothing else). Add the oil, lemon juice, honey, garlic, za'atar and tahini and mix together.Add the onion and mix through really well. The onion will soften as it sits in the vinegar. Tip in the kiwi.To prepare the cucumber, slice lengthways and remove the seeds using a teaspoon. Cut into long strips and cube. Add to the bowl. Add the feta on top and sprinkle over the chopped dill and sesame seeds.Don’t mix the salad till you are ready to serve, or everything will wilt and go weird! Start by making the dressing at the bottom of a large serving bowl (saves on washing-up if nothing else). Add the oil, lemon juice, honey, garlic, za'atar and tahini and mix together. Start by making the dressing at the bottom of a large serving bowl (saves on washing-up if nothing else). Add the oil, lemon juice, honey, garlic, za'atar and tahini and mix together. Add the onion and mix through really well. The onion will soften as it sits in the vinegar. Tip in the kiwi. Add the onion and mix through really well. The onion will soften as it sits in the vinegar. Tip in the kiwi. To prepare the cucumber, slice lengthways and remove the seeds using a teaspoon. Cut into long strips and cube. Add to the bowl. Add the feta on top and sprinkle over the chopped dill and sesame seeds. To prepare the cucumber, slice lengthways and remove the seeds using a teaspoon. Cut into long strips and cube. Add to the bowl. Add the feta on top and sprinkle over the chopped dill and sesame seeds. Don’t mix the salad till you are ready to serve, or everything will wilt and go weird! Don’t mix the salad till you are ready to serve, or everything will wilt and go weird!"
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} | 3c6d70a159e03a2b033660fe0f369d5efb90460f309582cf5a2188c0b45e6f79 | Apple soufflé pudding recipe
An average of 3.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_souffl_pudding_30753_16x9.jpg Make the most of the humble apple with this apple soufflé pudding, dusted with icing sugar and a good spoonful of crème fraiche. 25g/1oz unsalted butter 4 Braeburn apples, peeled, cored and sliced 1 vanilla pod, split and seeds removed50g/1¾oz plain flour 100g/3½oz caster sugar 4 free-range eggs, beaten 20ml/¾fl oz full-fat milk 2 tbsp apricot jamicing sugar, to serveCrème fraîche, to serve 25g/1oz unsalted butter 4 Braeburn apples, peeled, cored and sliced 1 vanilla pod, split and seeds removed 50g/1¾oz plain flour 100g/3½oz caster sugar 4 free-range eggs, beaten 20ml/¾fl oz full-fat milk 2 tbsp apricot jam icing sugar, to serve Crème fraîche, to serve Method Heat the butter in a large ovenproof frying pan, over medium heat, and fry the apples and vanilla for 10 minutes to soften and lightly colour. Preheat the oven to 200C/180C Fan/Gas 6. Put the flour and sugar in a bowl and mix in the beaten eggs and milk to form a smooth batter. Pour the flour and egg mixture into the frying pan over the apples. Transfer to the oven and cook for 20–30 minutes. Once cooked, carefully remove from the oven and loosen the sides. Quickly turn out onto a plate. In a small bowl, loosen the apricot jam with 1 tbsp water. Brush the top of the apple soufflé with the apricot glaze and sprinkle with icing sugar. Serve in slices with spoons of cream fraiche. Heat the butter in a large ovenproof frying pan, over medium heat, and fry the apples and vanilla for 10 minutes to soften and lightly colour. Heat the butter in a large ovenproof frying pan, over medium heat, and fry the apples and vanilla for 10 minutes to soften and lightly colour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the flour and sugar in a bowl and mix in the beaten eggs and milk to form a smooth batter. Put the flour and sugar in a bowl and mix in the beaten eggs and milk to form a smooth batter. Pour the flour and egg mixture into the frying pan over the apples. Transfer to the oven and cook for 20–30 minutes. Pour the flour and egg mixture into the frying pan over the apples. Transfer to the oven and cook for 20–30 minutes. Once cooked, carefully remove from the oven and loosen the sides. Quickly turn out onto a plate. Once cooked, carefully remove from the oven and loosen the sides. Quickly turn out onto a plate. In a small bowl, loosen the apricot jam with 1 tbsp water. In a small bowl, loosen the apricot jam with 1 tbsp water. Brush the top of the apple soufflé with the apricot glaze and sprinkle with icing sugar. Serve in slices with spoons of cream fraiche. Brush the top of the apple soufflé with the apricot glaze and sprinkle with icing sugar. Serve in slices with spoons of cream fraiche. | {
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"title": "Apple soufflé pudding recipe",
"content": "An average of 3.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_souffl_pudding_30753_16x9.jpg Make the most of the humble apple with this apple soufflé pudding, dusted with icing sugar and a good spoonful of crème fraiche. 25g/1oz unsalted butter 4 Braeburn apples, peeled, cored and sliced 1 vanilla pod, split and seeds removed50g/1¾oz plain flour 100g/3½oz caster sugar 4 free-range eggs, beaten 20ml/¾fl oz full-fat milk 2 tbsp apricot jamicing sugar, to serveCrème fraîche, to serve 25g/1oz unsalted butter 4 Braeburn apples, peeled, cored and sliced 1 vanilla pod, split and seeds removed 50g/1¾oz plain flour 100g/3½oz caster sugar 4 free-range eggs, beaten 20ml/¾fl oz full-fat milk 2 tbsp apricot jam icing sugar, to serve Crème fraîche, to serve Method Heat the butter in a large ovenproof frying pan, over medium heat, and fry the apples and vanilla for 10 minutes to soften and lightly colour. Preheat the oven to 200C/180C Fan/Gas 6. Put the flour and sugar in a bowl and mix in the beaten eggs and milk to form a smooth batter. Pour the flour and egg mixture into the frying pan over the apples. Transfer to the oven and cook for 20–30 minutes. Once cooked, carefully remove from the oven and loosen the sides. Quickly turn out onto a plate. In a small bowl, loosen the apricot jam with 1 tbsp water. Brush the top of the apple soufflé with the apricot glaze and sprinkle with icing sugar. Serve in slices with spoons of cream fraiche. Heat the butter in a large ovenproof frying pan, over medium heat, and fry the apples and vanilla for 10 minutes to soften and lightly colour. Heat the butter in a large ovenproof frying pan, over medium heat, and fry the apples and vanilla for 10 minutes to soften and lightly colour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the flour and sugar in a bowl and mix in the beaten eggs and milk to form a smooth batter. Put the flour and sugar in a bowl and mix in the beaten eggs and milk to form a smooth batter. Pour the flour and egg mixture into the frying pan over the apples. Transfer to the oven and cook for 20–30 minutes. Pour the flour and egg mixture into the frying pan over the apples. Transfer to the oven and cook for 20–30 minutes. Once cooked, carefully remove from the oven and loosen the sides. Quickly turn out onto a plate. Once cooked, carefully remove from the oven and loosen the sides. Quickly turn out onto a plate. In a small bowl, loosen the apricot jam with 1 tbsp water. In a small bowl, loosen the apricot jam with 1 tbsp water. Brush the top of the apple soufflé with the apricot glaze and sprinkle with icing sugar. Serve in slices with spoons of cream fraiche. Brush the top of the apple soufflé with the apricot glaze and sprinkle with icing sugar. Serve in slices with spoons of cream fraiche."
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} | 15f9b58bf792823b7fcdabc372ee53eb926da9697116464d748a5d6b34bb1301 | Mary Berry’s croque monsieur recipe
An average of 5.0 out of 5 stars from 15 ratings Wonderfully naughty snack, brunch or lunch – great for hungry teenagers. Sit a fried egg on top of the sandwich and it becomes a croque madame. Choose a good quality ham, ideally hand carved from a freshly cooked joint. 50g/1¾oz butter4 slices white bread2 tbsp Dijon mustard4 thin slices smoked ham100g/3½oz Gruyère cheese, coarsely grated 15g/½oz plain flour 150ml/5fl oz hot full-fat milk pinch ground nutmegsalt and freshly ground black pepper 50g/1¾oz butter 4 slices white bread 2 tbsp Dijon mustard 4 thin slices smoked ham 100g/3½oz Gruyère cheese, coarsely grated 15g/½oz plain flour 150ml/5fl oz hot full-fat milk pinch ground nutmeg salt and freshly ground black pepper Method Preheat the grill to medium. Line a baking sheet with foil.Melt half of the butter in a small saucepan. Brush the butter over one side of each slice of bread and place the bread on the baking sheet, buttered side up. Grill for 1–2 minutes, until lightly golden. Turn the bread over and spread the unbuttered side with mustard. Put two slices of ham on two slices of the mustard-spread bread. Scatter half of the cheese over the ham and cover with the remaining bread, toasted side up, to make two sandwiches.Melt the remaining butter in the saucepan, whisk in the flour and heat for a few seconds. Whisk in the hot milk until thickened. Remove from the heat and add the nutmeg and 25g/1oz of the cheese. Season with salt and pepper. Spread the white sauce over the top of both sandwiches and sprinkle with the remaining cheese. Put back under the grill for about 5 minutes, or until the cheese has melted and the top is golden brown and bubbling.Leave for a few seconds before slicing in half, then serve hot. Preheat the grill to medium. Line a baking sheet with foil. Preheat the grill to medium. Line a baking sheet with foil. Melt half of the butter in a small saucepan. Brush the butter over one side of each slice of bread and place the bread on the baking sheet, buttered side up. Grill for 1–2 minutes, until lightly golden. Melt half of the butter in a small saucepan. Brush the butter over one side of each slice of bread and place the bread on the baking sheet, buttered side up. Grill for 1–2 minutes, until lightly golden. Turn the bread over and spread the unbuttered side with mustard. Put two slices of ham on two slices of the mustard-spread bread. Scatter half of the cheese over the ham and cover with the remaining bread, toasted side up, to make two sandwiches. Turn the bread over and spread the unbuttered side with mustard. Put two slices of ham on two slices of the mustard-spread bread. Scatter half of the cheese over the ham and cover with the remaining bread, toasted side up, to make two sandwiches. Melt the remaining butter in the saucepan, whisk in the flour and heat for a few seconds. Whisk in the hot milk until thickened. Remove from the heat and add the nutmeg and 25g/1oz of the cheese. Season with salt and pepper. Melt the remaining butter in the saucepan, whisk in the flour and heat for a few seconds. Whisk in the hot milk until thickened. Remove from the heat and add the nutmeg and 25g/1oz of the cheese. Season with salt and pepper. Spread the white sauce over the top of both sandwiches and sprinkle with the remaining cheese. Put back under the grill for about 5 minutes, or until the cheese has melted and the top is golden brown and bubbling. Spread the white sauce over the top of both sandwiches and sprinkle with the remaining cheese. Put back under the grill for about 5 minutes, or until the cheese has melted and the top is golden brown and bubbling. Leave for a few seconds before slicing in half, then serve hot. Leave for a few seconds before slicing in half, then serve hot. | {
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"title": "Mary Berry’s croque monsieur recipe",
"content": "An average of 5.0 out of 5 stars from 15 ratings Wonderfully naughty snack, brunch or lunch – great for hungry teenagers. Sit a fried egg on top of the sandwich and it becomes a croque madame. Choose a good quality ham, ideally hand carved from a freshly cooked joint. 50g/1¾oz butter4 slices white bread2 tbsp Dijon mustard4 thin slices smoked ham100g/3½oz Gruyère cheese, coarsely grated 15g/½oz plain flour 150ml/5fl oz hot full-fat milk pinch ground nutmegsalt and freshly ground black pepper 50g/1¾oz butter 4 slices white bread 2 tbsp Dijon mustard 4 thin slices smoked ham 100g/3½oz Gruyère cheese, coarsely grated 15g/½oz plain flour 150ml/5fl oz hot full-fat milk pinch ground nutmeg salt and freshly ground black pepper Method Preheat the grill to medium. Line a baking sheet with foil.Melt half of the butter in a small saucepan. Brush the butter over one side of each slice of bread and place the bread on the baking sheet, buttered side up. Grill for 1–2 minutes, until lightly golden. Turn the bread over and spread the unbuttered side with mustard. Put two slices of ham on two slices of the mustard-spread bread. Scatter half of the cheese over the ham and cover with the remaining bread, toasted side up, to make two sandwiches.Melt the remaining butter in the saucepan, whisk in the flour and heat for a few seconds. Whisk in the hot milk until thickened. Remove from the heat and add the nutmeg and 25g/1oz of the cheese. Season with salt and pepper. Spread the white sauce over the top of both sandwiches and sprinkle with the remaining cheese. Put back under the grill for about 5 minutes, or until the cheese has melted and the top is golden brown and bubbling.Leave for a few seconds before slicing in half, then serve hot. Preheat the grill to medium. Line a baking sheet with foil. Preheat the grill to medium. Line a baking sheet with foil. Melt half of the butter in a small saucepan. Brush the butter over one side of each slice of bread and place the bread on the baking sheet, buttered side up. Grill for 1–2 minutes, until lightly golden. Melt half of the butter in a small saucepan. Brush the butter over one side of each slice of bread and place the bread on the baking sheet, buttered side up. Grill for 1–2 minutes, until lightly golden. Turn the bread over and spread the unbuttered side with mustard. Put two slices of ham on two slices of the mustard-spread bread. Scatter half of the cheese over the ham and cover with the remaining bread, toasted side up, to make two sandwiches. Turn the bread over and spread the unbuttered side with mustard. Put two slices of ham on two slices of the mustard-spread bread. Scatter half of the cheese over the ham and cover with the remaining bread, toasted side up, to make two sandwiches. Melt the remaining butter in the saucepan, whisk in the flour and heat for a few seconds. Whisk in the hot milk until thickened. Remove from the heat and add the nutmeg and 25g/1oz of the cheese. Season with salt and pepper. Melt the remaining butter in the saucepan, whisk in the flour and heat for a few seconds. Whisk in the hot milk until thickened. Remove from the heat and add the nutmeg and 25g/1oz of the cheese. Season with salt and pepper. Spread the white sauce over the top of both sandwiches and sprinkle with the remaining cheese. Put back under the grill for about 5 minutes, or until the cheese has melted and the top is golden brown and bubbling. Spread the white sauce over the top of both sandwiches and sprinkle with the remaining cheese. Put back under the grill for about 5 minutes, or until the cheese has melted and the top is golden brown and bubbling. Leave for a few seconds before slicing in half, then serve hot. Leave for a few seconds before slicing in half, then serve hot."
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"subdomain": "Recipes"
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} | 50a86a0f08b6d1d5b11ec932a40e63b087e8f59b617ce700558e274f62216af2 | Sea trout with cauliflower sauce recipe
An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sea_trout_with_99872_16x9.jpg Sea trout served with a creamy cauliflower sauce, roe and a crispy cauliflower garnish. Light but full of flavour! 300–400ml/10–14fl oz vegetable oil2 sea trout fillets (about 80g/2¾oz each)salt and freshly ground black pepper 300–400ml/10–14fl oz vegetable oil 2 sea trout fillets (about 80g/2¾oz each) salt and freshly ground black pepper 1 cauliflower, leaves removed and chopped200ml/7fl oz full-fat milk200ml/7fl oz double creampinch salt 1 cauliflower, leaves removed and chopped 200ml/7fl oz full-fat milk 200ml/7fl oz double cream pinch salt 1 tbsp vegetable oil30g/1oz unsalted butter1 garlic clove, chopped½ head cauliflower, chopped100g/3½oz capers, chopped½ bunch fresh flatleaf parsley, finely chopped1 bunch fresh chives, snipped1 lemon, peeled, split into segments and chopped2 tbsp trout roe or salmon roe, to servedill, to garnish 1 tbsp vegetable oil 30g/1oz unsalted butter 1 garlic clove, chopped ½ head cauliflower, chopped 100g/3½oz capers, chopped ½ bunch fresh flatleaf parsley, finely chopped 1 bunch fresh chives, snipped 1 lemon, peeled, split into segments and chopped 2 tbsp trout roe or salmon roe, to serve dill, to garnish Method To make the sea trout, preheat the oven to 55C/45C Fan. Pour the oil into a roasting tin and preheat for 10 minutes. Season the trout with salt and pepper and place in the roasting tin, then confit in the oven for 30 minutes, turning half way. Meanwhile, to make the sauce, place the cauliflower, milk, cream and salt in a large saucepan. Cover with a lid or cartouche and cook for 10–15 minutes. Place the mixture in a blender or food processor and blend until smooth. To make the cauliflower, heat a frying pan over medium-high heat, add the oil and butter and once frothing add the garlic and cauliflower and fry until crispy. Remove from the oil with a slotted spoon and transfer to a plate with kitchen paper. In a large bowl mix the pan fried cauliflower, capers, parsley, chives and lemon together.Serve the sauce on a plate topped with the trout, pile on the cauliflower mixture and finish with the roe and dill. To make the sea trout, preheat the oven to 55C/45C Fan. Pour the oil into a roasting tin and preheat for 10 minutes. To make the sea trout, preheat the oven to 55C/45C Fan. Pour the oil into a roasting tin and preheat for 10 minutes. Season the trout with salt and pepper and place in the roasting tin, then confit in the oven for 30 minutes, turning half way. Season the trout with salt and pepper and place in the roasting tin, then confit in the oven for 30 minutes, turning half way. Meanwhile, to make the sauce, place the cauliflower, milk, cream and salt in a large saucepan. Cover with a lid or cartouche and cook for 10–15 minutes. Place the mixture in a blender or food processor and blend until smooth. Meanwhile, to make the sauce, place the cauliflower, milk, cream and salt in a large saucepan. Cover with a lid or cartouche and cook for 10–15 minutes. Place the mixture in a blender or food processor and blend until smooth. To make the cauliflower, heat a frying pan over medium-high heat, add the oil and butter and once frothing add the garlic and cauliflower and fry until crispy. Remove from the oil with a slotted spoon and transfer to a plate with kitchen paper. To make the cauliflower, heat a frying pan over medium-high heat, add the oil and butter and once frothing add the garlic and cauliflower and fry until crispy. Remove from the oil with a slotted spoon and transfer to a plate with kitchen paper. In a large bowl mix the pan fried cauliflower, capers, parsley, chives and lemon together. In a large bowl mix the pan fried cauliflower, capers, parsley, chives and lemon together. Serve the sauce on a plate topped with the trout, pile on the cauliflower mixture and finish with the roe and dill. Serve the sauce on a plate topped with the trout, pile on the cauliflower mixture and finish with the roe and dill. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sea_trout_with_99872",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sea trout with cauliflower sauce recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sea_trout_with_99872_16x9.jpg Sea trout served with a creamy cauliflower sauce, roe and a crispy cauliflower garnish. Light but full of flavour! 300–400ml/10–14fl oz vegetable oil2 sea trout fillets (about 80g/2¾oz each)salt and freshly ground black pepper 300–400ml/10–14fl oz vegetable oil 2 sea trout fillets (about 80g/2¾oz each) salt and freshly ground black pepper 1 cauliflower, leaves removed and chopped200ml/7fl oz full-fat milk200ml/7fl oz double creampinch salt 1 cauliflower, leaves removed and chopped 200ml/7fl oz full-fat milk 200ml/7fl oz double cream pinch salt 1 tbsp vegetable oil30g/1oz unsalted butter1 garlic clove, chopped½ head cauliflower, chopped100g/3½oz capers, chopped½ bunch fresh flatleaf parsley, finely chopped1 bunch fresh chives, snipped1 lemon, peeled, split into segments and chopped2 tbsp trout roe or salmon roe, to servedill, to garnish 1 tbsp vegetable oil 30g/1oz unsalted butter 1 garlic clove, chopped ½ head cauliflower, chopped 100g/3½oz capers, chopped ½ bunch fresh flatleaf parsley, finely chopped 1 bunch fresh chives, snipped 1 lemon, peeled, split into segments and chopped 2 tbsp trout roe or salmon roe, to serve dill, to garnish Method To make the sea trout, preheat the oven to 55C/45C Fan. Pour the oil into a roasting tin and preheat for 10 minutes. Season the trout with salt and pepper and place in the roasting tin, then confit in the oven for 30 minutes, turning half way. Meanwhile, to make the sauce, place the cauliflower, milk, cream and salt in a large saucepan. Cover with a lid or cartouche and cook for 10–15 minutes. Place the mixture in a blender or food processor and blend until smooth. To make the cauliflower, heat a frying pan over medium-high heat, add the oil and butter and once frothing add the garlic and cauliflower and fry until crispy. Remove from the oil with a slotted spoon and transfer to a plate with kitchen paper. In a large bowl mix the pan fried cauliflower, capers, parsley, chives and lemon together.Serve the sauce on a plate topped with the trout, pile on the cauliflower mixture and finish with the roe and dill. To make the sea trout, preheat the oven to 55C/45C Fan. Pour the oil into a roasting tin and preheat for 10 minutes. To make the sea trout, preheat the oven to 55C/45C Fan. Pour the oil into a roasting tin and preheat for 10 minutes. Season the trout with salt and pepper and place in the roasting tin, then confit in the oven for 30 minutes, turning half way. Season the trout with salt and pepper and place in the roasting tin, then confit in the oven for 30 minutes, turning half way. Meanwhile, to make the sauce, place the cauliflower, milk, cream and salt in a large saucepan. Cover with a lid or cartouche and cook for 10–15 minutes. Place the mixture in a blender or food processor and blend until smooth. Meanwhile, to make the sauce, place the cauliflower, milk, cream and salt in a large saucepan. Cover with a lid or cartouche and cook for 10–15 minutes. Place the mixture in a blender or food processor and blend until smooth. To make the cauliflower, heat a frying pan over medium-high heat, add the oil and butter and once frothing add the garlic and cauliflower and fry until crispy. Remove from the oil with a slotted spoon and transfer to a plate with kitchen paper. To make the cauliflower, heat a frying pan over medium-high heat, add the oil and butter and once frothing add the garlic and cauliflower and fry until crispy. Remove from the oil with a slotted spoon and transfer to a plate with kitchen paper. In a large bowl mix the pan fried cauliflower, capers, parsley, chives and lemon together. In a large bowl mix the pan fried cauliflower, capers, parsley, chives and lemon together. Serve the sauce on a plate topped with the trout, pile on the cauliflower mixture and finish with the roe and dill. Serve the sauce on a plate topped with the trout, pile on the cauliflower mixture and finish with the roe and dill."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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