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} | 1046a6eacd054b6ad81a09c39c1f9c2924ff748f9e1cc07376673ee328690dd8 | Parmigiana pie with tomato sauce recipe
Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with baking parchment. To make the parmigiana, toss the sliced aubergines in a large bowl with ¾ teaspoon of salt and a good grind of pepper. Put the flour into a shallow dish. Put the eggs, egg yolks and milk (or water) into a separate dish and whisk together to combine. Put the breadcrumbs into a third dish with 1¼ teaspoons of salt and mix to combine.Working with one slice at a time, coat the aubergine in the flour, shaking off the excess, followed by the egg wash, then the breadcrumbs. Transfer to your lined trays and continue with the rest. Drizzle each tray with 2 tablespoons of oil and bake for 15 minutes. Switch the trays around, then bake for a further 15 minutes, or until nicely golden. Remove from the oven and turn the heat down to 180C/160C Fan/Gas 4. Meanwhile, to make the tomato sauce, put the oil into a large saucepan over a medium-high heat. Once hot, add the onions and cook, stirring occasionally, for 10 minutes until softened and lightly coloured.Add the garlic and spices and cook, stirring continuously, for 1 minute more, then add the tinned tomatoes that you have chopped, sugar, 400ml/14fl oz water, salt and a good grind of pepper. Bring to a simmer, then turn the heat down to medium and cook for 25 minutes, stirring occasionally, until thickened slightly. Stir in the coriander, then measure out 700g/1lb 9oz of sauce (you’ll use this to build the pie). Keep the rest in the pan, to warm up when serving. In a bowl, toss together the kataifi, half the pecorino and the remaining oil. To assemble the pie, line a deep 23cm springform cake tin with a piece of baking parchment large enough to cover the base and sides. Cover the base with a third of the aubergine slices (cutting them to fit, as needed). Top with a third of the sauce, a third of the mozzarella and a third of the remaining pecorino. Continue with the remaining aubergine, sauce, and cheeses. Lastly, top evenly with the kataifi mixture and bake for 35 minutes. Turn the heat up to 200C/180C Fan/Gas 6 and bake for 15–20 minutes more, or until nicely golden on top. Remove from the oven and leave to set for about 30 minutes. Remove the outer ring of the tin and use the paper to help you lift the pie onto a board. Heat up the remaining sauce and serve the pie warm, or at room temperature, with the extra sauce alongside. Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with baking parchment. To make the parmigiana, toss the sliced aubergines in a large bowl with ¾ teaspoon of salt and a good grind of pepper. To make the parmigiana, toss the sliced aubergines in a large bowl with ¾ teaspoon of salt and a good grind of pepper. Put the flour into a shallow dish. Put the eggs, egg yolks and milk (or water) into a separate dish and whisk together to combine. Put the breadcrumbs into a third dish with 1¼ teaspoons of salt and mix to combine. Put the flour into a shallow dish. Put the eggs, egg yolks and milk (or water) into a separate dish and whisk together to combine. Put the breadcrumbs into a third dish with 1¼ teaspoons of salt and mix to combine. Working with one slice at a time, coat the aubergine in the flour, shaking off the excess, followed by the egg wash, then the breadcrumbs. Transfer to your lined trays and continue with the rest. Working with one slice at a time, coat the aubergine in the flour, shaking off the excess, followed by the egg wash, then the breadcrumbs. Transfer to your lined trays and continue with the rest. Drizzle each tray with 2 tablespoons of oil and bake for 15 minutes. Switch the trays around, then bake for a further 15 minutes, or until nicely golden. Remove from the oven and turn the heat down to 180C/160C Fan/Gas 4. Drizzle each tray with 2 tablespoons of oil and bake for 15 minutes. Switch the trays around, then bake for a further 15 minutes, or until nicely golden. Remove from the oven and turn the heat down to 180C/160C Fan/Gas 4. Meanwhile, to make the tomato sauce, put the oil into a large saucepan over a medium-high heat. Once hot, add the onions and cook, stirring occasionally, for 10 minutes until softened and lightly coloured. Meanwhile, to make the tomato sauce, put the oil into a large saucepan over a medium-high heat. Once hot, add the onions and cook, stirring occasionally, for 10 minutes until softened and lightly coloured. Add the garlic and spices and cook, stirring continuously, for 1 minute more, then add the tinned tomatoes that you have chopped, sugar, 400ml/14fl oz water, salt and a good grind of pepper. Bring to a simmer, then turn the heat down to medium and cook for 25 minutes, stirring occasionally, until thickened slightly. Add the garlic and spices and cook, stirring continuously, for 1 minute more, then add the tinned tomatoes that you have chopped, sugar, 400ml/14fl oz water, salt and a good grind of pepper. Bring to a simmer, then turn the heat down to medium and cook for 25 minutes, stirring occasionally, until thickened slightly. Stir in the coriander, then measure out 700g/1lb 9oz of sauce (you’ll use this to build the pie). Keep the rest in the pan, to warm up when serving. Stir in the coriander, then measure out 700g/1lb 9oz of sauce (you’ll use this to build the pie). Keep the rest in the pan, to warm up when serving. In a bowl, toss together the kataifi, half the pecorino and the remaining oil. In a bowl, toss together the kataifi, half the pecorino and the remaining oil. To assemble the pie, line a deep 23cm springform cake tin with a piece of baking parchment large enough to cover the base and sides. Cover the base with a third of the aubergine slices (cutting them to fit, as needed). Top with a third of the sauce, a third of the mozzarella and a third of the remaining pecorino. Continue with the remaining aubergine, sauce, and cheeses. Lastly, top evenly with the kataifi mixture and bake for 35 minutes. To assemble the pie, line a deep 23cm springform cake tin with a piece of baking parchment large enough to cover the base and sides. Cover the base with a third of the aubergine slices (cutting them to fit, as needed). Top with a third of the sauce, a third of the mozzarella and a third of the remaining pecorino. Continue with the remaining aubergine, sauce, and cheeses. Lastly, top evenly with the kataifi mixture and bake for 35 minutes. Turn the heat up to 200C/180C Fan/Gas 6 and bake for 15–20 minutes more, or until nicely golden on top. Remove from the oven and leave to set for about 30 minutes. Turn the heat up to 200C/180C Fan/Gas 6 and bake for 15–20 minutes more, or until nicely golden on top. Remove from the oven and leave to set for about 30 minutes. Remove the outer ring of the tin and use the paper to help you lift the pie onto a board. Heat up the remaining sauce and serve the pie warm, or at room temperature, with the extra sauce alongside. Remove the outer ring of the tin and use the paper to help you lift the pie onto a board. Heat up the remaining sauce and serve the pie warm, or at room temperature, with the extra sauce alongside. | {
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"title": "Parmigiana pie with tomato sauce recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with baking parchment. To make the parmigiana, toss the sliced aubergines in a large bowl with ¾ teaspoon of salt and a good grind of pepper. Put the flour into a shallow dish. Put the eggs, egg yolks and milk (or water) into a separate dish and whisk together to combine. Put the breadcrumbs into a third dish with 1¼ teaspoons of salt and mix to combine.Working with one slice at a time, coat the aubergine in the flour, shaking off the excess, followed by the egg wash, then the breadcrumbs. Transfer to your lined trays and continue with the rest. Drizzle each tray with 2 tablespoons of oil and bake for 15 minutes. Switch the trays around, then bake for a further 15 minutes, or until nicely golden. Remove from the oven and turn the heat down to 180C/160C Fan/Gas 4. Meanwhile, to make the tomato sauce, put the oil into a large saucepan over a medium-high heat. Once hot, add the onions and cook, stirring occasionally, for 10 minutes until softened and lightly coloured.Add the garlic and spices and cook, stirring continuously, for 1 minute more, then add the tinned tomatoes that you have chopped, sugar, 400ml/14fl oz water, salt and a good grind of pepper. Bring to a simmer, then turn the heat down to medium and cook for 25 minutes, stirring occasionally, until thickened slightly. Stir in the coriander, then measure out 700g/1lb 9oz of sauce (you’ll use this to build the pie). Keep the rest in the pan, to warm up when serving. In a bowl, toss together the kataifi, half the pecorino and the remaining oil. To assemble the pie, line a deep 23cm springform cake tin with a piece of baking parchment large enough to cover the base and sides. Cover the base with a third of the aubergine slices (cutting them to fit, as needed). Top with a third of the sauce, a third of the mozzarella and a third of the remaining pecorino. Continue with the remaining aubergine, sauce, and cheeses. Lastly, top evenly with the kataifi mixture and bake for 35 minutes. Turn the heat up to 200C/180C Fan/Gas 6 and bake for 15–20 minutes more, or until nicely golden on top. Remove from the oven and leave to set for about 30 minutes. Remove the outer ring of the tin and use the paper to help you lift the pie onto a board. Heat up the remaining sauce and serve the pie warm, or at room temperature, with the extra sauce alongside. Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with baking parchment. To make the parmigiana, toss the sliced aubergines in a large bowl with ¾ teaspoon of salt and a good grind of pepper. To make the parmigiana, toss the sliced aubergines in a large bowl with ¾ teaspoon of salt and a good grind of pepper. Put the flour into a shallow dish. Put the eggs, egg yolks and milk (or water) into a separate dish and whisk together to combine. Put the breadcrumbs into a third dish with 1¼ teaspoons of salt and mix to combine. Put the flour into a shallow dish. Put the eggs, egg yolks and milk (or water) into a separate dish and whisk together to combine. Put the breadcrumbs into a third dish with 1¼ teaspoons of salt and mix to combine. Working with one slice at a time, coat the aubergine in the flour, shaking off the excess, followed by the egg wash, then the breadcrumbs. Transfer to your lined trays and continue with the rest. Working with one slice at a time, coat the aubergine in the flour, shaking off the excess, followed by the egg wash, then the breadcrumbs. Transfer to your lined trays and continue with the rest. Drizzle each tray with 2 tablespoons of oil and bake for 15 minutes. Switch the trays around, then bake for a further 15 minutes, or until nicely golden. Remove from the oven and turn the heat down to 180C/160C Fan/Gas 4. Drizzle each tray with 2 tablespoons of oil and bake for 15 minutes. Switch the trays around, then bake for a further 15 minutes, or until nicely golden. Remove from the oven and turn the heat down to 180C/160C Fan/Gas 4. Meanwhile, to make the tomato sauce, put the oil into a large saucepan over a medium-high heat. Once hot, add the onions and cook, stirring occasionally, for 10 minutes until softened and lightly coloured. Meanwhile, to make the tomato sauce, put the oil into a large saucepan over a medium-high heat. Once hot, add the onions and cook, stirring occasionally, for 10 minutes until softened and lightly coloured. Add the garlic and spices and cook, stirring continuously, for 1 minute more, then add the tinned tomatoes that you have chopped, sugar, 400ml/14fl oz water, salt and a good grind of pepper. Bring to a simmer, then turn the heat down to medium and cook for 25 minutes, stirring occasionally, until thickened slightly. Add the garlic and spices and cook, stirring continuously, for 1 minute more, then add the tinned tomatoes that you have chopped, sugar, 400ml/14fl oz water, salt and a good grind of pepper. Bring to a simmer, then turn the heat down to medium and cook for 25 minutes, stirring occasionally, until thickened slightly. Stir in the coriander, then measure out 700g/1lb 9oz of sauce (you’ll use this to build the pie). Keep the rest in the pan, to warm up when serving. Stir in the coriander, then measure out 700g/1lb 9oz of sauce (you’ll use this to build the pie). Keep the rest in the pan, to warm up when serving. In a bowl, toss together the kataifi, half the pecorino and the remaining oil. In a bowl, toss together the kataifi, half the pecorino and the remaining oil. To assemble the pie, line a deep 23cm springform cake tin with a piece of baking parchment large enough to cover the base and sides. Cover the base with a third of the aubergine slices (cutting them to fit, as needed). Top with a third of the sauce, a third of the mozzarella and a third of the remaining pecorino. Continue with the remaining aubergine, sauce, and cheeses. Lastly, top evenly with the kataifi mixture and bake for 35 minutes. To assemble the pie, line a deep 23cm springform cake tin with a piece of baking parchment large enough to cover the base and sides. Cover the base with a third of the aubergine slices (cutting them to fit, as needed). Top with a third of the sauce, a third of the mozzarella and a third of the remaining pecorino. Continue with the remaining aubergine, sauce, and cheeses. Lastly, top evenly with the kataifi mixture and bake for 35 minutes. Turn the heat up to 200C/180C Fan/Gas 6 and bake for 15–20 minutes more, or until nicely golden on top. Remove from the oven and leave to set for about 30 minutes. Turn the heat up to 200C/180C Fan/Gas 6 and bake for 15–20 minutes more, or until nicely golden on top. Remove from the oven and leave to set for about 30 minutes. Remove the outer ring of the tin and use the paper to help you lift the pie onto a board. Heat up the remaining sauce and serve the pie warm, or at room temperature, with the extra sauce alongside. Remove the outer ring of the tin and use the paper to help you lift the pie onto a board. Heat up the remaining sauce and serve the pie warm, or at room temperature, with the extra sauce alongside."
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} | 0df91c59e8d936c6bb795306c68eee7bdaaeab8ec468e0a17714dc68194aab6a | Roast aubergine with amba and green sauce recipe
To make the amba, sprinkle the mango with the salt and leave overnight in a bowl in the fridge. Heat the oil in a large saucepan over a medium–low heat. Add the mustard seeds and when they begin to pop, add the onion. Fry until softened and fragrant, then add the garlic and chilli and cook for a further 5 minutes, stopping before anything begins to brown. Add the turmeric, fenugreek, coriander, cumin and cayenne. Stir and fry for an additional 2–3 minutes until all of the spices are cooked out. Add the green mango and any juices in the bowl, the brown sugar and 2 tablespoons water. Stir, increase the heat and bring the liquid up to a simmer. Add the vinegar and simmer for 2–3 minutes, or until the mango has softened and the liquid has slightly reduced. Taste and add more vinegar, sugar, salt or spices if preferred. It will thicken slightly as it cools so don’t worry if it looks too liquidy. Set aside. To make the roast aubergine, rub the salt into both sides of the aubergine slices and leave in a sieve or colander for 1 hour (or at least 10 minutes if time is tight). Preheat the oven to 240C/220C Fan/Gas 9. Pat the aubergine slices dry, removing some of the salt. Using a pastry brush, lightly brush the aubergine with the oil and roast for about 10–15 minutes until they are coloured and cooked through. Remove from the oven and sprinkle the aubergine slices lightly with the vinegar. Leave to cool. To make the green sauce, place the herbs, chillies, garlic, cardamom, cumin, oil and 1 tablespoon water in a pestle and mortar or food processor. Mash or blend until smooth. Season with the salt, sugar and lemon juice to make a sharp but moreish sauce. Set aside. To make the chopped salad, season the tomatoes, cucumber and spring onions with salt and pepper. Add the lemon juice and oil. Mix well and then add the herbs. Set aside. To make the tahini sauce, crush the garlic with the salt and transfer to a bowl. Using a whisk, add the tahini and then 50ml–100ml/2fl oz–3½oz water and lemon juice. It will curdle at first but don’t worry, keep whisking and it will eventually come together. You want the consistency of a pourable double cream. To serve, toast the breads on both sides then dollop some amba onto one of the breads. Layer on 2–3 slices of aubergine and add a generous tablespoon of the green sauce followed by a big handful of the chopped salad. Finally drizzle a generous portion of the tahini sauce on top and sprinkle over the za’atar at the end. Repeat with the remaining breads and ingredients. To make the amba, sprinkle the mango with the salt and leave overnight in a bowl in the fridge. To make the amba, sprinkle the mango with the salt and leave overnight in a bowl in the fridge. Heat the oil in a large saucepan over a medium–low heat. Add the mustard seeds and when they begin to pop, add the onion. Fry until softened and fragrant, then add the garlic and chilli and cook for a further 5 minutes, stopping before anything begins to brown. Heat the oil in a large saucepan over a medium–low heat. Add the mustard seeds and when they begin to pop, add the onion. Fry until softened and fragrant, then add the garlic and chilli and cook for a further 5 minutes, stopping before anything begins to brown. Add the turmeric, fenugreek, coriander, cumin and cayenne. Stir and fry for an additional 2–3 minutes until all of the spices are cooked out. Add the turmeric, fenugreek, coriander, cumin and cayenne. Stir and fry for an additional 2–3 minutes until all of the spices are cooked out. Add the green mango and any juices in the bowl, the brown sugar and 2 tablespoons water. Stir, increase the heat and bring the liquid up to a simmer. Add the vinegar and simmer for 2–3 minutes, or until the mango has softened and the liquid has slightly reduced. Taste and add more vinegar, sugar, salt or spices if preferred. It will thicken slightly as it cools so don’t worry if it looks too liquidy. Set aside. Add the green mango and any juices in the bowl, the brown sugar and 2 tablespoons water. Stir, increase the heat and bring the liquid up to a simmer. Add the vinegar and simmer for 2–3 minutes, or until the mango has softened and the liquid has slightly reduced. Taste and add more vinegar, sugar, salt or spices if preferred. It will thicken slightly as it cools so don’t worry if it looks too liquidy. Set aside. To make the roast aubergine, rub the salt into both sides of the aubergine slices and leave in a sieve or colander for 1 hour (or at least 10 minutes if time is tight). To make the roast aubergine, rub the salt into both sides of the aubergine slices and leave in a sieve or colander for 1 hour (or at least 10 minutes if time is tight). Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. Pat the aubergine slices dry, removing some of the salt. Using a pastry brush, lightly brush the aubergine with the oil and roast for about 10–15 minutes until they are coloured and cooked through. Remove from the oven and sprinkle the aubergine slices lightly with the vinegar. Leave to cool. Pat the aubergine slices dry, removing some of the salt. Using a pastry brush, lightly brush the aubergine with the oil and roast for about 10–15 minutes until they are coloured and cooked through. Remove from the oven and sprinkle the aubergine slices lightly with the vinegar. Leave to cool. To make the green sauce, place the herbs, chillies, garlic, cardamom, cumin, oil and 1 tablespoon water in a pestle and mortar or food processor. Mash or blend until smooth. Season with the salt, sugar and lemon juice to make a sharp but moreish sauce. Set aside. To make the green sauce, place the herbs, chillies, garlic, cardamom, cumin, oil and 1 tablespoon water in a pestle and mortar or food processor. Mash or blend until smooth. Season with the salt, sugar and lemon juice to make a sharp but moreish sauce. Set aside. To make the chopped salad, season the tomatoes, cucumber and spring onions with salt and pepper. Add the lemon juice and oil. Mix well and then add the herbs. Set aside. To make the chopped salad, season the tomatoes, cucumber and spring onions with salt and pepper. Add the lemon juice and oil. Mix well and then add the herbs. Set aside. To make the tahini sauce, crush the garlic with the salt and transfer to a bowl. Using a whisk, add the tahini and then 50ml–100ml/2fl oz–3½oz water and lemon juice. It will curdle at first but don’t worry, keep whisking and it will eventually come together. You want the consistency of a pourable double cream. To make the tahini sauce, crush the garlic with the salt and transfer to a bowl. Using a whisk, add the tahini and then 50ml–100ml/2fl oz–3½oz water and lemon juice. It will curdle at first but don’t worry, keep whisking and it will eventually come together. You want the consistency of a pourable double cream. To serve, toast the breads on both sides then dollop some amba onto one of the breads. Layer on 2–3 slices of aubergine and add a generous tablespoon of the green sauce followed by a big handful of the chopped salad. Finally drizzle a generous portion of the tahini sauce on top and sprinkle over the za’atar at the end. Repeat with the remaining breads and ingredients. To serve, toast the breads on both sides then dollop some amba onto one of the breads. Layer on 2–3 slices of aubergine and add a generous tablespoon of the green sauce followed by a big handful of the chopped salad. Finally drizzle a generous portion of the tahini sauce on top and sprinkle over the za’atar at the end. Repeat with the remaining breads and ingredients. | {
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"title": "Roast aubergine with amba and green sauce recipe",
"content": "To make the amba, sprinkle the mango with the salt and leave overnight in a bowl in the fridge. Heat the oil in a large saucepan over a medium–low heat. Add the mustard seeds and when they begin to pop, add the onion. Fry until softened and fragrant, then add the garlic and chilli and cook for a further 5 minutes, stopping before anything begins to brown. Add the turmeric, fenugreek, coriander, cumin and cayenne. Stir and fry for an additional 2–3 minutes until all of the spices are cooked out. Add the green mango and any juices in the bowl, the brown sugar and 2 tablespoons water. Stir, increase the heat and bring the liquid up to a simmer. Add the vinegar and simmer for 2–3 minutes, or until the mango has softened and the liquid has slightly reduced. Taste and add more vinegar, sugar, salt or spices if preferred. It will thicken slightly as it cools so don’t worry if it looks too liquidy. Set aside. To make the roast aubergine, rub the salt into both sides of the aubergine slices and leave in a sieve or colander for 1 hour (or at least 10 minutes if time is tight). Preheat the oven to 240C/220C Fan/Gas 9. Pat the aubergine slices dry, removing some of the salt. Using a pastry brush, lightly brush the aubergine with the oil and roast for about 10–15 minutes until they are coloured and cooked through. Remove from the oven and sprinkle the aubergine slices lightly with the vinegar. Leave to cool. To make the green sauce, place the herbs, chillies, garlic, cardamom, cumin, oil and 1 tablespoon water in a pestle and mortar or food processor. Mash or blend until smooth. Season with the salt, sugar and lemon juice to make a sharp but moreish sauce. Set aside. To make the chopped salad, season the tomatoes, cucumber and spring onions with salt and pepper. Add the lemon juice and oil. Mix well and then add the herbs. Set aside. To make the tahini sauce, crush the garlic with the salt and transfer to a bowl. Using a whisk, add the tahini and then 50ml–100ml/2fl oz–3½oz water and lemon juice. It will curdle at first but don’t worry, keep whisking and it will eventually come together. You want the consistency of a pourable double cream. To serve, toast the breads on both sides then dollop some amba onto one of the breads. Layer on 2–3 slices of aubergine and add a generous tablespoon of the green sauce followed by a big handful of the chopped salad. Finally drizzle a generous portion of the tahini sauce on top and sprinkle over the za’atar at the end. Repeat with the remaining breads and ingredients. To make the amba, sprinkle the mango with the salt and leave overnight in a bowl in the fridge. To make the amba, sprinkle the mango with the salt and leave overnight in a bowl in the fridge. Heat the oil in a large saucepan over a medium–low heat. Add the mustard seeds and when they begin to pop, add the onion. Fry until softened and fragrant, then add the garlic and chilli and cook for a further 5 minutes, stopping before anything begins to brown. Heat the oil in a large saucepan over a medium–low heat. Add the mustard seeds and when they begin to pop, add the onion. Fry until softened and fragrant, then add the garlic and chilli and cook for a further 5 minutes, stopping before anything begins to brown. Add the turmeric, fenugreek, coriander, cumin and cayenne. Stir and fry for an additional 2–3 minutes until all of the spices are cooked out. Add the turmeric, fenugreek, coriander, cumin and cayenne. Stir and fry for an additional 2–3 minutes until all of the spices are cooked out. Add the green mango and any juices in the bowl, the brown sugar and 2 tablespoons water. Stir, increase the heat and bring the liquid up to a simmer. Add the vinegar and simmer for 2–3 minutes, or until the mango has softened and the liquid has slightly reduced. Taste and add more vinegar, sugar, salt or spices if preferred. It will thicken slightly as it cools so don’t worry if it looks too liquidy. Set aside. Add the green mango and any juices in the bowl, the brown sugar and 2 tablespoons water. Stir, increase the heat and bring the liquid up to a simmer. Add the vinegar and simmer for 2–3 minutes, or until the mango has softened and the liquid has slightly reduced. Taste and add more vinegar, sugar, salt or spices if preferred. It will thicken slightly as it cools so don’t worry if it looks too liquidy. Set aside. To make the roast aubergine, rub the salt into both sides of the aubergine slices and leave in a sieve or colander for 1 hour (or at least 10 minutes if time is tight). To make the roast aubergine, rub the salt into both sides of the aubergine slices and leave in a sieve or colander for 1 hour (or at least 10 minutes if time is tight). Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. Pat the aubergine slices dry, removing some of the salt. Using a pastry brush, lightly brush the aubergine with the oil and roast for about 10–15 minutes until they are coloured and cooked through. Remove from the oven and sprinkle the aubergine slices lightly with the vinegar. Leave to cool. Pat the aubergine slices dry, removing some of the salt. Using a pastry brush, lightly brush the aubergine with the oil and roast for about 10–15 minutes until they are coloured and cooked through. Remove from the oven and sprinkle the aubergine slices lightly with the vinegar. Leave to cool. To make the green sauce, place the herbs, chillies, garlic, cardamom, cumin, oil and 1 tablespoon water in a pestle and mortar or food processor. Mash or blend until smooth. Season with the salt, sugar and lemon juice to make a sharp but moreish sauce. Set aside. To make the green sauce, place the herbs, chillies, garlic, cardamom, cumin, oil and 1 tablespoon water in a pestle and mortar or food processor. Mash or blend until smooth. Season with the salt, sugar and lemon juice to make a sharp but moreish sauce. Set aside. To make the chopped salad, season the tomatoes, cucumber and spring onions with salt and pepper. Add the lemon juice and oil. Mix well and then add the herbs. Set aside. To make the chopped salad, season the tomatoes, cucumber and spring onions with salt and pepper. Add the lemon juice and oil. Mix well and then add the herbs. Set aside. To make the tahini sauce, crush the garlic with the salt and transfer to a bowl. Using a whisk, add the tahini and then 50ml–100ml/2fl oz–3½oz water and lemon juice. It will curdle at first but don’t worry, keep whisking and it will eventually come together. You want the consistency of a pourable double cream. To make the tahini sauce, crush the garlic with the salt and transfer to a bowl. Using a whisk, add the tahini and then 50ml–100ml/2fl oz–3½oz water and lemon juice. It will curdle at first but don’t worry, keep whisking and it will eventually come together. You want the consistency of a pourable double cream. To serve, toast the breads on both sides then dollop some amba onto one of the breads. Layer on 2–3 slices of aubergine and add a generous tablespoon of the green sauce followed by a big handful of the chopped salad. Finally drizzle a generous portion of the tahini sauce on top and sprinkle over the za’atar at the end. Repeat with the remaining breads and ingredients. To serve, toast the breads on both sides then dollop some amba onto one of the breads. Layer on 2–3 slices of aubergine and add a generous tablespoon of the green sauce followed by a big handful of the chopped salad. Finally drizzle a generous portion of the tahini sauce on top and sprinkle over the za’atar at the end. Repeat with the remaining breads and ingredients."
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} | 4526ea68b3a14f8126457b1c7a26c125dd7933c8dc733425f9fcef97dd56752f | Spiced lamb kefta in tomato sauce recipe
Spiced lamb kefta with spiced chickpeas and bulgur wheat An average of 4.8 out of 5 stars from 12 ratings This spicy protein-packed dish is perfectly complemented by the fluffy bulgur wheat and crispy onions. 1 heaped tsp cumin seeds2 tbsp olive oil1 large onion, finely chopped1 large head garlic, cloves bashed, flattened, peeled and left whole 1 heaped tbsp rose harissa1 heaped tsp caster sugar½ tsp ground cinnamon2 x 400g tins chopped tomatoes 1 heaped tsp cumin seeds 2 tbsp olive oil 1 large onion, finely chopped 1 large head garlic, cloves bashed, flattened, peeled and left whole 1 heaped tbsp rose harissa 1 heaped tsp caster sugar ½ tsp ground cinnamon 2 x 400g tins chopped tomatoes 500g/1lb 2oz lamb mince, ideally 10–15% fat 1 large onion, very finely chopped in a food processor and drained of excess moisture 2 tbsp very finely chopped fresh flatleaf parsley2 large garlic cloves, finely chopped1 heaped tsp paprika (not pimenton/smoked)1 tsp ground cumin1 tsp ground coriander½ tsp ground cinnamonsalt and freshly ground black pepper 500g/1lb 2oz lamb mince, ideally 10–15% fat 1 large onion, very finely chopped in a food processor and drained of excess moisture 2 tbsp very finely chopped fresh flatleaf parsley 2 large garlic cloves, finely chopped 1 heaped tsp paprika (not pimenton/smoked) 1 tsp ground cumin 1 tsp ground coriander ½ tsp ground cinnamon salt and freshly ground black pepper 500g/1lb 2oz bulgur wheat2 tsp ground cinnamon2 tsp paprika 1 litre/1¾ pints chicken stock (or cold water or mixture of both)75g/2½oz unsalted buttersalt 500g/1lb 2oz bulgur wheat 2 tsp ground cinnamon 2 tsp paprika 1 litre/1¾ pints chicken stock (or cold water or mixture of both) 75g/2½oz unsalted butter salt 400g tin chickpeas, drained and rinsed3 tbsp olive oil1 tbsp curry powder1 tsp garlic granulesgood squeeze lemon juice 400g tin chickpeas, drained and rinsed 3 tbsp olive oil 1 tbsp curry powder 1 tsp garlic granules good squeeze lemon juice vegetable oil1 large onion, very thinly sliced vegetable oil 1 large onion, very thinly sliced Method To make the tomato sauce, dry-fry the cumin seeds in a large saucepan over a medium heat for 1–2 minutes until they release their aroma. Heat the oil in the pan and fry the onions until nicely browned around the edges.Add the garlic, harissa, sugar and cinnamon and mix until combined. Add the tomatoes, mix everything together and cook for 20 minutes.To make the kefta, combine all of the ingredients for the kefta together in a bowl, reserving a spoonful of parsley for the garnish. Season well with salt and pepper and really work the mixture into a paste, ensuring everything is evenly combined.Shape the mixture into approximately 24 meatballs, about the size of table tennis balls. Gently roll them to elongate them into oblong shapes. Stir the tomato sauce and place the kefta in the sauce, ensuring some of the sauce covers the kefta. Cook for 30 minutes with the lid ajar, stirring carefully halfway through and shaking the pan to ensure the kefta cook through and are immersed in sauce.To make the bulgur wheat, place the bulgur and spices in a saucepan. Season well with salt and mix well. Add the stock and butter then cover with a lid and cook for 30 minutes over a medium heat. Once cooked, remove the lid and fluff with a fork.To make the chickpeas, preheat the oven to 220C/200C Fan/Gas 7 and line a roasting tin with baking paper. Mix all of the ingredients for the chickpeas together in the tin and roast the chickpeas for 20 minutes.To make the fried onions, heat the oil and fry the onions until deeply browned and crispy. Transfer to drain on kitchen paper. To serve, place the bulgur wheat on a very large serving platter, then pile on the kefta and tomato sauce. Scatter over the chickpeas and finally top with the reserved parsley and fried onions. Serve immediately. To make the tomato sauce, dry-fry the cumin seeds in a large saucepan over a medium heat for 1–2 minutes until they release their aroma. Heat the oil in the pan and fry the onions until nicely browned around the edges. To make the tomato sauce, dry-fry the cumin seeds in a large saucepan over a medium heat for 1–2 minutes until they release their aroma. Heat the oil in the pan and fry the onions until nicely browned around the edges. Add the garlic, harissa, sugar and cinnamon and mix until combined. Add the tomatoes, mix everything together and cook for 20 minutes. Add the garlic, harissa, sugar and cinnamon and mix until combined. Add the tomatoes, mix everything together and cook for 20 minutes. To make the kefta, combine all of the ingredients for the kefta together in a bowl, reserving a spoonful of parsley for the garnish. Season well with salt and pepper and really work the mixture into a paste, ensuring everything is evenly combined. To make the kefta, combine all of the ingredients for the kefta together in a bowl, reserving a spoonful of parsley for the garnish. Season well with salt and pepper and really work the mixture into a paste, ensuring everything is evenly combined. Shape the mixture into approximately 24 meatballs, about the size of table tennis balls. Gently roll them to elongate them into oblong shapes. Shape the mixture into approximately 24 meatballs, about the size of table tennis balls. Gently roll them to elongate them into oblong shapes. Stir the tomato sauce and place the kefta in the sauce, ensuring some of the sauce covers the kefta. Cook for 30 minutes with the lid ajar, stirring carefully halfway through and shaking the pan to ensure the kefta cook through and are immersed in sauce. Stir the tomato sauce and place the kefta in the sauce, ensuring some of the sauce covers the kefta. Cook for 30 minutes with the lid ajar, stirring carefully halfway through and shaking the pan to ensure the kefta cook through and are immersed in sauce. To make the bulgur wheat, place the bulgur and spices in a saucepan. Season well with salt and mix well. Add the stock and butter then cover with a lid and cook for 30 minutes over a medium heat. Once cooked, remove the lid and fluff with a fork. To make the bulgur wheat, place the bulgur and spices in a saucepan. Season well with salt and mix well. Add the stock and butter then cover with a lid and cook for 30 minutes over a medium heat. Once cooked, remove the lid and fluff with a fork. To make the chickpeas, preheat the oven to 220C/200C Fan/Gas 7 and line a roasting tin with baking paper. Mix all of the ingredients for the chickpeas together in the tin and roast the chickpeas for 20 minutes. To make the chickpeas, preheat the oven to 220C/200C Fan/Gas 7 and line a roasting tin with baking paper. Mix all of the ingredients for the chickpeas together in the tin and roast the chickpeas for 20 minutes. To make the fried onions, heat the oil and fry the onions until deeply browned and crispy. Transfer to drain on kitchen paper. To make the fried onions, heat the oil and fry the onions until deeply browned and crispy. Transfer to drain on kitchen paper. To serve, place the bulgur wheat on a very large serving platter, then pile on the kefta and tomato sauce. Scatter over the chickpeas and finally top with the reserved parsley and fried onions. Serve immediately. To serve, place the bulgur wheat on a very large serving platter, then pile on the kefta and tomato sauce. Scatter over the chickpeas and finally top with the reserved parsley and fried onions. Serve immediately. | {
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"content": "Spiced lamb kefta with spiced chickpeas and bulgur wheat An average of 4.8 out of 5 stars from 12 ratings This spicy protein-packed dish is perfectly complemented by the fluffy bulgur wheat and crispy onions. 1 heaped tsp cumin seeds2 tbsp olive oil1 large onion, finely chopped1 large head garlic, cloves bashed, flattened, peeled and left whole 1 heaped tbsp rose harissa1 heaped tsp caster sugar½ tsp ground cinnamon2 x 400g tins chopped tomatoes 1 heaped tsp cumin seeds 2 tbsp olive oil 1 large onion, finely chopped 1 large head garlic, cloves bashed, flattened, peeled and left whole 1 heaped tbsp rose harissa 1 heaped tsp caster sugar ½ tsp ground cinnamon 2 x 400g tins chopped tomatoes 500g/1lb 2oz lamb mince, ideally 10–15% fat 1 large onion, very finely chopped in a food processor and drained of excess moisture 2 tbsp very finely chopped fresh flatleaf parsley2 large garlic cloves, finely chopped1 heaped tsp paprika (not pimenton/smoked)1 tsp ground cumin1 tsp ground coriander½ tsp ground cinnamonsalt and freshly ground black pepper 500g/1lb 2oz lamb mince, ideally 10–15% fat 1 large onion, very finely chopped in a food processor and drained of excess moisture 2 tbsp very finely chopped fresh flatleaf parsley 2 large garlic cloves, finely chopped 1 heaped tsp paprika (not pimenton/smoked) 1 tsp ground cumin 1 tsp ground coriander ½ tsp ground cinnamon salt and freshly ground black pepper 500g/1lb 2oz bulgur wheat2 tsp ground cinnamon2 tsp paprika 1 litre/1¾ pints chicken stock (or cold water or mixture of both)75g/2½oz unsalted buttersalt 500g/1lb 2oz bulgur wheat 2 tsp ground cinnamon 2 tsp paprika 1 litre/1¾ pints chicken stock (or cold water or mixture of both) 75g/2½oz unsalted butter salt 400g tin chickpeas, drained and rinsed3 tbsp olive oil1 tbsp curry powder1 tsp garlic granulesgood squeeze lemon juice 400g tin chickpeas, drained and rinsed 3 tbsp olive oil 1 tbsp curry powder 1 tsp garlic granules good squeeze lemon juice vegetable oil1 large onion, very thinly sliced vegetable oil 1 large onion, very thinly sliced Method To make the tomato sauce, dry-fry the cumin seeds in a large saucepan over a medium heat for 1–2 minutes until they release their aroma. Heat the oil in the pan and fry the onions until nicely browned around the edges.Add the garlic, harissa, sugar and cinnamon and mix until combined. Add the tomatoes, mix everything together and cook for 20 minutes.To make the kefta, combine all of the ingredients for the kefta together in a bowl, reserving a spoonful of parsley for the garnish. Season well with salt and pepper and really work the mixture into a paste, ensuring everything is evenly combined.Shape the mixture into approximately 24 meatballs, about the size of table tennis balls. Gently roll them to elongate them into oblong shapes. Stir the tomato sauce and place the kefta in the sauce, ensuring some of the sauce covers the kefta. Cook for 30 minutes with the lid ajar, stirring carefully halfway through and shaking the pan to ensure the kefta cook through and are immersed in sauce.To make the bulgur wheat, place the bulgur and spices in a saucepan. Season well with salt and mix well. Add the stock and butter then cover with a lid and cook for 30 minutes over a medium heat. Once cooked, remove the lid and fluff with a fork.To make the chickpeas, preheat the oven to 220C/200C Fan/Gas 7 and line a roasting tin with baking paper. Mix all of the ingredients for the chickpeas together in the tin and roast the chickpeas for 20 minutes.To make the fried onions, heat the oil and fry the onions until deeply browned and crispy. Transfer to drain on kitchen paper. To serve, place the bulgur wheat on a very large serving platter, then pile on the kefta and tomato sauce. Scatter over the chickpeas and finally top with the reserved parsley and fried onions. Serve immediately. To make the tomato sauce, dry-fry the cumin seeds in a large saucepan over a medium heat for 1–2 minutes until they release their aroma. Heat the oil in the pan and fry the onions until nicely browned around the edges. To make the tomato sauce, dry-fry the cumin seeds in a large saucepan over a medium heat for 1–2 minutes until they release their aroma. Heat the oil in the pan and fry the onions until nicely browned around the edges. Add the garlic, harissa, sugar and cinnamon and mix until combined. Add the tomatoes, mix everything together and cook for 20 minutes. Add the garlic, harissa, sugar and cinnamon and mix until combined. Add the tomatoes, mix everything together and cook for 20 minutes. To make the kefta, combine all of the ingredients for the kefta together in a bowl, reserving a spoonful of parsley for the garnish. Season well with salt and pepper and really work the mixture into a paste, ensuring everything is evenly combined. To make the kefta, combine all of the ingredients for the kefta together in a bowl, reserving a spoonful of parsley for the garnish. Season well with salt and pepper and really work the mixture into a paste, ensuring everything is evenly combined. Shape the mixture into approximately 24 meatballs, about the size of table tennis balls. Gently roll them to elongate them into oblong shapes. Shape the mixture into approximately 24 meatballs, about the size of table tennis balls. Gently roll them to elongate them into oblong shapes. Stir the tomato sauce and place the kefta in the sauce, ensuring some of the sauce covers the kefta. Cook for 30 minutes with the lid ajar, stirring carefully halfway through and shaking the pan to ensure the kefta cook through and are immersed in sauce. Stir the tomato sauce and place the kefta in the sauce, ensuring some of the sauce covers the kefta. Cook for 30 minutes with the lid ajar, stirring carefully halfway through and shaking the pan to ensure the kefta cook through and are immersed in sauce. To make the bulgur wheat, place the bulgur and spices in a saucepan. Season well with salt and mix well. Add the stock and butter then cover with a lid and cook for 30 minutes over a medium heat. Once cooked, remove the lid and fluff with a fork. To make the bulgur wheat, place the bulgur and spices in a saucepan. Season well with salt and mix well. Add the stock and butter then cover with a lid and cook for 30 minutes over a medium heat. Once cooked, remove the lid and fluff with a fork. To make the chickpeas, preheat the oven to 220C/200C Fan/Gas 7 and line a roasting tin with baking paper. Mix all of the ingredients for the chickpeas together in the tin and roast the chickpeas for 20 minutes. To make the chickpeas, preheat the oven to 220C/200C Fan/Gas 7 and line a roasting tin with baking paper. Mix all of the ingredients for the chickpeas together in the tin and roast the chickpeas for 20 minutes. To make the fried onions, heat the oil and fry the onions until deeply browned and crispy. Transfer to drain on kitchen paper. To make the fried onions, heat the oil and fry the onions until deeply browned and crispy. Transfer to drain on kitchen paper. To serve, place the bulgur wheat on a very large serving platter, then pile on the kefta and tomato sauce. Scatter over the chickpeas and finally top with the reserved parsley and fried onions. Serve immediately. To serve, place the bulgur wheat on a very large serving platter, then pile on the kefta and tomato sauce. Scatter over the chickpeas and finally top with the reserved parsley and fried onions. Serve immediately."
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} | 8d274260b016ec90f732d8a81a10daf0fcbf0467250bc24f14934f0d6a8f52e0 | Lamb shoulder pie recipe
To make the lamb shoulder pie filling, preheat the oven to 160C/140C Fan/Gas 3. Season the lamb shoulder well with salt and freshly ground black pepper and place the vegetables, bay, rosemary and garlic in a roasting tin large enough to hold the lamb shoulder. Place the lamb shoulder on top and pour over the vinegar, wine and tomato puree. Add the stock then wrap tightly with kitchen foil and roast for around 5 hours, or until the meat is soft and falling off the bone. Check that there is still some liquid in the pan halfway through cooking. To make the pastry, blend the butter, salt and flour in a food processor. Remove the pastry from the food processor, knead lightly on a floured surface to bring together, then wrap and leave in the fridge for at least an hour. When ready to assemble, roll out to about a 1cm thickness on a clean work surface dusted with flour and line a 25cm/10in pie dish, reserving enough for the lid.To finish the lamb filling, remove the lamb from the oven and carefully pull the meat off the bone and into bite-sized pieces. Carefully remove the veg from the tin too, making sure everything is cut into small chunks. Reserve the cooking liquor but discard the herbs and garlic.Increase the oven temperature to 200C/180C Fan/Gas 6. Put the lamb and vegetables into the pastry-lined pie dish. Taste the liquor and add a little salt or pepper if needed. If it needs thickening, pour into a saucepan and cook until thickened and reduced. Pour enough liquor into the pie case to cover the meat and vegetables (about 200ml/7fl oz), then roll out the lid to 1cm thickness and brush the edges with egg wash before covering the pie, crimping and trimming the edges. Brush the pie with the egg wash and make a hole in the top for steam to escape. Bake the pie for around 30 minutes, or until golden-brown.To make the fennel and mustard salad, mix the fennel, carrot and celeriac together in a bowl. Make a dressing by mixing the tarragon, mustards, oil and vinegar together in a small bowl, then dress the salad and mix well. Serve a slice of the pie onto each serving plate alongside the salad. To make the lamb shoulder pie filling, preheat the oven to 160C/140C Fan/Gas 3. To make the lamb shoulder pie filling, preheat the oven to 160C/140C Fan/Gas 3. Season the lamb shoulder well with salt and freshly ground black pepper and place the vegetables, bay, rosemary and garlic in a roasting tin large enough to hold the lamb shoulder. Place the lamb shoulder on top and pour over the vinegar, wine and tomato puree. Add the stock then wrap tightly with kitchen foil and roast for around 5 hours, or until the meat is soft and falling off the bone. Check that there is still some liquid in the pan halfway through cooking. Season the lamb shoulder well with salt and freshly ground black pepper and place the vegetables, bay, rosemary and garlic in a roasting tin large enough to hold the lamb shoulder. Place the lamb shoulder on top and pour over the vinegar, wine and tomato puree. Add the stock then wrap tightly with kitchen foil and roast for around 5 hours, or until the meat is soft and falling off the bone. Check that there is still some liquid in the pan halfway through cooking. To make the pastry, blend the butter, salt and flour in a food processor. Remove the pastry from the food processor, knead lightly on a floured surface to bring together, then wrap and leave in the fridge for at least an hour. When ready to assemble, roll out to about a 1cm thickness on a clean work surface dusted with flour and line a 25cm/10in pie dish, reserving enough for the lid. To make the pastry, blend the butter, salt and flour in a food processor. Remove the pastry from the food processor, knead lightly on a floured surface to bring together, then wrap and leave in the fridge for at least an hour. When ready to assemble, roll out to about a 1cm thickness on a clean work surface dusted with flour and line a 25cm/10in pie dish, reserving enough for the lid. To finish the lamb filling, remove the lamb from the oven and carefully pull the meat off the bone and into bite-sized pieces. Carefully remove the veg from the tin too, making sure everything is cut into small chunks. Reserve the cooking liquor but discard the herbs and garlic. To finish the lamb filling, remove the lamb from the oven and carefully pull the meat off the bone and into bite-sized pieces. Carefully remove the veg from the tin too, making sure everything is cut into small chunks. Reserve the cooking liquor but discard the herbs and garlic. Increase the oven temperature to 200C/180C Fan/Gas 6. Put the lamb and vegetables into the pastry-lined pie dish. Increase the oven temperature to 200C/180C Fan/Gas 6. Put the lamb and vegetables into the pastry-lined pie dish. Taste the liquor and add a little salt or pepper if needed. If it needs thickening, pour into a saucepan and cook until thickened and reduced. Taste the liquor and add a little salt or pepper if needed. If it needs thickening, pour into a saucepan and cook until thickened and reduced. Pour enough liquor into the pie case to cover the meat and vegetables (about 200ml/7fl oz), then roll out the lid to 1cm thickness and brush the edges with egg wash before covering the pie, crimping and trimming the edges. Brush the pie with the egg wash and make a hole in the top for steam to escape. Bake the pie for around 30 minutes, or until golden-brown. Pour enough liquor into the pie case to cover the meat and vegetables (about 200ml/7fl oz), then roll out the lid to 1cm thickness and brush the edges with egg wash before covering the pie, crimping and trimming the edges. Brush the pie with the egg wash and make a hole in the top for steam to escape. Bake the pie for around 30 minutes, or until golden-brown. To make the fennel and mustard salad, mix the fennel, carrot and celeriac together in a bowl. To make the fennel and mustard salad, mix the fennel, carrot and celeriac together in a bowl. Make a dressing by mixing the tarragon, mustards, oil and vinegar together in a small bowl, then dress the salad and mix well. Make a dressing by mixing the tarragon, mustards, oil and vinegar together in a small bowl, then dress the salad and mix well. Serve a slice of the pie onto each serving plate alongside the salad. Serve a slice of the pie onto each serving plate alongside the salad. | {
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"title": "Lamb shoulder pie recipe",
"content": "To make the lamb shoulder pie filling, preheat the oven to 160C/140C Fan/Gas 3. Season the lamb shoulder well with salt and freshly ground black pepper and place the vegetables, bay, rosemary and garlic in a roasting tin large enough to hold the lamb shoulder. Place the lamb shoulder on top and pour over the vinegar, wine and tomato puree. Add the stock then wrap tightly with kitchen foil and roast for around 5 hours, or until the meat is soft and falling off the bone. Check that there is still some liquid in the pan halfway through cooking. To make the pastry, blend the butter, salt and flour in a food processor. Remove the pastry from the food processor, knead lightly on a floured surface to bring together, then wrap and leave in the fridge for at least an hour. When ready to assemble, roll out to about a 1cm thickness on a clean work surface dusted with flour and line a 25cm/10in pie dish, reserving enough for the lid.To finish the lamb filling, remove the lamb from the oven and carefully pull the meat off the bone and into bite-sized pieces. Carefully remove the veg from the tin too, making sure everything is cut into small chunks. Reserve the cooking liquor but discard the herbs and garlic.Increase the oven temperature to 200C/180C Fan/Gas 6. Put the lamb and vegetables into the pastry-lined pie dish. Taste the liquor and add a little salt or pepper if needed. If it needs thickening, pour into a saucepan and cook until thickened and reduced. Pour enough liquor into the pie case to cover the meat and vegetables (about 200ml/7fl oz), then roll out the lid to 1cm thickness and brush the edges with egg wash before covering the pie, crimping and trimming the edges. Brush the pie with the egg wash and make a hole in the top for steam to escape. Bake the pie for around 30 minutes, or until golden-brown.To make the fennel and mustard salad, mix the fennel, carrot and celeriac together in a bowl. Make a dressing by mixing the tarragon, mustards, oil and vinegar together in a small bowl, then dress the salad and mix well. Serve a slice of the pie onto each serving plate alongside the salad. To make the lamb shoulder pie filling, preheat the oven to 160C/140C Fan/Gas 3. To make the lamb shoulder pie filling, preheat the oven to 160C/140C Fan/Gas 3. Season the lamb shoulder well with salt and freshly ground black pepper and place the vegetables, bay, rosemary and garlic in a roasting tin large enough to hold the lamb shoulder. Place the lamb shoulder on top and pour over the vinegar, wine and tomato puree. Add the stock then wrap tightly with kitchen foil and roast for around 5 hours, or until the meat is soft and falling off the bone. Check that there is still some liquid in the pan halfway through cooking. Season the lamb shoulder well with salt and freshly ground black pepper and place the vegetables, bay, rosemary and garlic in a roasting tin large enough to hold the lamb shoulder. Place the lamb shoulder on top and pour over the vinegar, wine and tomato puree. Add the stock then wrap tightly with kitchen foil and roast for around 5 hours, or until the meat is soft and falling off the bone. Check that there is still some liquid in the pan halfway through cooking. To make the pastry, blend the butter, salt and flour in a food processor. Remove the pastry from the food processor, knead lightly on a floured surface to bring together, then wrap and leave in the fridge for at least an hour. When ready to assemble, roll out to about a 1cm thickness on a clean work surface dusted with flour and line a 25cm/10in pie dish, reserving enough for the lid. To make the pastry, blend the butter, salt and flour in a food processor. Remove the pastry from the food processor, knead lightly on a floured surface to bring together, then wrap and leave in the fridge for at least an hour. When ready to assemble, roll out to about a 1cm thickness on a clean work surface dusted with flour and line a 25cm/10in pie dish, reserving enough for the lid. To finish the lamb filling, remove the lamb from the oven and carefully pull the meat off the bone and into bite-sized pieces. Carefully remove the veg from the tin too, making sure everything is cut into small chunks. Reserve the cooking liquor but discard the herbs and garlic. To finish the lamb filling, remove the lamb from the oven and carefully pull the meat off the bone and into bite-sized pieces. Carefully remove the veg from the tin too, making sure everything is cut into small chunks. Reserve the cooking liquor but discard the herbs and garlic. Increase the oven temperature to 200C/180C Fan/Gas 6. Put the lamb and vegetables into the pastry-lined pie dish. Increase the oven temperature to 200C/180C Fan/Gas 6. Put the lamb and vegetables into the pastry-lined pie dish. Taste the liquor and add a little salt or pepper if needed. If it needs thickening, pour into a saucepan and cook until thickened and reduced. Taste the liquor and add a little salt or pepper if needed. If it needs thickening, pour into a saucepan and cook until thickened and reduced. Pour enough liquor into the pie case to cover the meat and vegetables (about 200ml/7fl oz), then roll out the lid to 1cm thickness and brush the edges with egg wash before covering the pie, crimping and trimming the edges. Brush the pie with the egg wash and make a hole in the top for steam to escape. Bake the pie for around 30 minutes, or until golden-brown. Pour enough liquor into the pie case to cover the meat and vegetables (about 200ml/7fl oz), then roll out the lid to 1cm thickness and brush the edges with egg wash before covering the pie, crimping and trimming the edges. Brush the pie with the egg wash and make a hole in the top for steam to escape. Bake the pie for around 30 minutes, or until golden-brown. To make the fennel and mustard salad, mix the fennel, carrot and celeriac together in a bowl. To make the fennel and mustard salad, mix the fennel, carrot and celeriac together in a bowl. Make a dressing by mixing the tarragon, mustards, oil and vinegar together in a small bowl, then dress the salad and mix well. Make a dressing by mixing the tarragon, mustards, oil and vinegar together in a small bowl, then dress the salad and mix well. Serve a slice of the pie onto each serving plate alongside the salad. Serve a slice of the pie onto each serving plate alongside the salad."
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} | d616da8885927d81ed8cb784a93a71b81603bef3a10dd9a43626b543d79d4b76 | Picanha steak with barbecue sauce and pickles recipe
An average of 4.0 out of 5 stars from 1 rating This juicy, spiced steak with salty deep-fried pickles and barbecue sauce would make an epic weekend feast. 3 tbsp paprika 2 tbsp onion powder 2 tbsp garlic powder 1 tbsp dried oregano 1 tbsp dried thyme 1 tsp black pepper1 tsp cayenne pepper 1 tbsp celery salt 1kg/2lb 4oz picanha joint (‘top cap’ of rump), fat scored in a criss-cross pattern4 tbsp olive oil, for cooking 3 tbsp paprika 2 tbsp onion powder 2 tbsp garlic powder 1 tbsp dried oregano 1 tbsp dried thyme 1 tsp black pepper 1 tsp cayenne pepper 1 tbsp celery salt 1kg/2lb 4oz picanha joint (‘top cap’ of rump), fat scored in a criss-cross pattern 4 tbsp olive oil, for cooking 100ml/3½fl oz tomato ketchup 50ml/2fl oz cider vinegar 40g/1½oz soft dark brown sugar 1 tsp chilli powder 3 garlic cloves, crushed2 tsp smoked paprika 2 tbsp Worcestershire sauce 1 tsp English mustard 100ml/3½fl oz tomato ketchup 50ml/2fl oz cider vinegar 40g/1½oz soft dark brown sugar 1 tsp chilli powder 3 garlic cloves, crushed 2 tsp smoked paprika 2 tbsp Worcestershire sauce 1 tsp English mustard oil, for deep-frying100g/3½oz plain flour 1–2 tbsp hot sauce 6 dill pickles, drained, dried and sliced lengthways oil, for deep-frying 100g/3½oz plain flour 1–2 tbsp hot sauce 6 dill pickles, drained, dried and sliced lengthways Method To make the picanha steak, mix everything apart from the steak and oil together in a bowl to make a spice rub. Rub half of this into the steak joint and set the rest aside for later. Place the steak, uncovered in the fridge for a few hours, or ideally overnight. To make the barbecue sauce, mix the ingredients together in a bowl. Slice the marinated picanha joint into thick slices and place a skewer through the fat of each one to make a semi-circle that lies flat. Brush the steaks with oil and place a large griddle pan over a medium-high heat. Chargrill the steaks for around 2–3 minutes on each side for medium rare or until cooked to your liking, using a pastry brush to paint on some barbecue sauce as they cook. Leave to rest. Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. To make the fried pickles, mix 4 tablespoons of the remaining spice mix with the flour, add the hot sauce and enough water to make a batter the consistency of double cream. Dip the pickle slices in the batter and deep fry, until crisp and golden-brown. Remove using a slotted spoon and drain on kitchen paper. Serve the steaks alongside the barbecue sauce and deep-fried pickles. To make the picanha steak, mix everything apart from the steak and oil together in a bowl to make a spice rub. Rub half of this into the steak joint and set the rest aside for later. Place the steak, uncovered in the fridge for a few hours, or ideally overnight. To make the picanha steak, mix everything apart from the steak and oil together in a bowl to make a spice rub. Rub half of this into the steak joint and set the rest aside for later. Place the steak, uncovered in the fridge for a few hours, or ideally overnight. To make the barbecue sauce, mix the ingredients together in a bowl. To make the barbecue sauce, mix the ingredients together in a bowl. Slice the marinated picanha joint into thick slices and place a skewer through the fat of each one to make a semi-circle that lies flat. Slice the marinated picanha joint into thick slices and place a skewer through the fat of each one to make a semi-circle that lies flat. Brush the steaks with oil and place a large griddle pan over a medium-high heat. Chargrill the steaks for around 2–3 minutes on each side for medium rare or until cooked to your liking, using a pastry brush to paint on some barbecue sauce as they cook. Leave to rest. Brush the steaks with oil and place a large griddle pan over a medium-high heat. Chargrill the steaks for around 2–3 minutes on each side for medium rare or until cooked to your liking, using a pastry brush to paint on some barbecue sauce as they cook. Leave to rest. Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. To make the fried pickles, mix 4 tablespoons of the remaining spice mix with the flour, add the hot sauce and enough water to make a batter the consistency of double cream. Dip the pickle slices in the batter and deep fry, until crisp and golden-brown. Remove using a slotted spoon and drain on kitchen paper. To make the fried pickles, mix 4 tablespoons of the remaining spice mix with the flour, add the hot sauce and enough water to make a batter the consistency of double cream. Dip the pickle slices in the batter and deep fry, until crisp and golden-brown. Remove using a slotted spoon and drain on kitchen paper. Serve the steaks alongside the barbecue sauce and deep-fried pickles. Serve the steaks alongside the barbecue sauce and deep-fried pickles. | {
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"url": "https://www.bbc.co.uk/food/recipes/picanha_steak_with_53265",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Picanha steak with barbecue sauce and pickles recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating This juicy, spiced steak with salty deep-fried pickles and barbecue sauce would make an epic weekend feast. 3 tbsp paprika 2 tbsp onion powder 2 tbsp garlic powder 1 tbsp dried oregano 1 tbsp dried thyme 1 tsp black pepper1 tsp cayenne pepper 1 tbsp celery salt 1kg/2lb 4oz picanha joint (‘top cap’ of rump), fat scored in a criss-cross pattern4 tbsp olive oil, for cooking 3 tbsp paprika 2 tbsp onion powder 2 tbsp garlic powder 1 tbsp dried oregano 1 tbsp dried thyme 1 tsp black pepper 1 tsp cayenne pepper 1 tbsp celery salt 1kg/2lb 4oz picanha joint (‘top cap’ of rump), fat scored in a criss-cross pattern 4 tbsp olive oil, for cooking 100ml/3½fl oz tomato ketchup 50ml/2fl oz cider vinegar 40g/1½oz soft dark brown sugar 1 tsp chilli powder 3 garlic cloves, crushed2 tsp smoked paprika 2 tbsp Worcestershire sauce 1 tsp English mustard 100ml/3½fl oz tomato ketchup 50ml/2fl oz cider vinegar 40g/1½oz soft dark brown sugar 1 tsp chilli powder 3 garlic cloves, crushed 2 tsp smoked paprika 2 tbsp Worcestershire sauce 1 tsp English mustard oil, for deep-frying100g/3½oz plain flour 1–2 tbsp hot sauce 6 dill pickles, drained, dried and sliced lengthways oil, for deep-frying 100g/3½oz plain flour 1–2 tbsp hot sauce 6 dill pickles, drained, dried and sliced lengthways Method To make the picanha steak, mix everything apart from the steak and oil together in a bowl to make a spice rub. Rub half of this into the steak joint and set the rest aside for later. Place the steak, uncovered in the fridge for a few hours, or ideally overnight. To make the barbecue sauce, mix the ingredients together in a bowl. Slice the marinated picanha joint into thick slices and place a skewer through the fat of each one to make a semi-circle that lies flat. Brush the steaks with oil and place a large griddle pan over a medium-high heat. Chargrill the steaks for around 2–3 minutes on each side for medium rare or until cooked to your liking, using a pastry brush to paint on some barbecue sauce as they cook. Leave to rest. Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. To make the fried pickles, mix 4 tablespoons of the remaining spice mix with the flour, add the hot sauce and enough water to make a batter the consistency of double cream. Dip the pickle slices in the batter and deep fry, until crisp and golden-brown. Remove using a slotted spoon and drain on kitchen paper. Serve the steaks alongside the barbecue sauce and deep-fried pickles. To make the picanha steak, mix everything apart from the steak and oil together in a bowl to make a spice rub. Rub half of this into the steak joint and set the rest aside for later. Place the steak, uncovered in the fridge for a few hours, or ideally overnight. To make the picanha steak, mix everything apart from the steak and oil together in a bowl to make a spice rub. Rub half of this into the steak joint and set the rest aside for later. Place the steak, uncovered in the fridge for a few hours, or ideally overnight. To make the barbecue sauce, mix the ingredients together in a bowl. To make the barbecue sauce, mix the ingredients together in a bowl. Slice the marinated picanha joint into thick slices and place a skewer through the fat of each one to make a semi-circle that lies flat. Slice the marinated picanha joint into thick slices and place a skewer through the fat of each one to make a semi-circle that lies flat. Brush the steaks with oil and place a large griddle pan over a medium-high heat. Chargrill the steaks for around 2–3 minutes on each side for medium rare or until cooked to your liking, using a pastry brush to paint on some barbecue sauce as they cook. Leave to rest. Brush the steaks with oil and place a large griddle pan over a medium-high heat. Chargrill the steaks for around 2–3 minutes on each side for medium rare or until cooked to your liking, using a pastry brush to paint on some barbecue sauce as they cook. Leave to rest. Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. To make the fried pickles, mix 4 tablespoons of the remaining spice mix with the flour, add the hot sauce and enough water to make a batter the consistency of double cream. Dip the pickle slices in the batter and deep fry, until crisp and golden-brown. Remove using a slotted spoon and drain on kitchen paper. To make the fried pickles, mix 4 tablespoons of the remaining spice mix with the flour, add the hot sauce and enough water to make a batter the consistency of double cream. Dip the pickle slices in the batter and deep fry, until crisp and golden-brown. Remove using a slotted spoon and drain on kitchen paper. Serve the steaks alongside the barbecue sauce and deep-fried pickles. Serve the steaks alongside the barbecue sauce and deep-fried pickles."
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} | aa6f3a4686ff9ebdc4a4bc7559cd793341cf1709f0e749e4d95cb45823dc9ccf | Southern-fried buttermilk chicken recipe
An average of 0.0 out of 5 stars from 0 ratings Buttermilk tenderises the chicken in this classy version of an all-American feast: fried chicken with cooked lettuce, sourdough croutons and creamy ranch dressing. Equipment and preparation: you will need a deep-fat fryer for this recipe. 500g/1lb 2oz buttermilkhandful broken herb stalks such as coriander, parsley and tarragonblack pepper8 organic chicken thighs, skin removed but kept, boneless, halved, sinew removedvegetable oil, for deep-fat frying 500g/1lb 2oz buttermilk handful broken herb stalks such as coriander, parsley and tarragon black pepper 8 organic chicken thighs, skin removed but kept, boneless, halved, sinew removed vegetable oil, for deep-fat frying 100g/3½oz gram (chickpea) flour80g/2¾oz plain flour5g celery salt2g table salt1.5g milled black pepper4g mild paprika4g garlic powder8g onion powder 100g/3½oz gram (chickpea) flour 80g/2¾oz plain flour 5g celery salt 2g table salt 1.5g milled black pepper 4g mild paprika 4g garlic powder 8g onion powder 200g/7oz soured cream200g/7oz mayonnaise 4g sherry vinegar10g onion powder 6g garlic powder1g milled black pepper 1g salt2g mixed dried parsley, dill and chives 200g/7oz soured cream 200g/7oz mayonnaise 4g sherry vinegar 10g onion powder 6g garlic powder 1g milled black pepper 1g salt 2g mixed dried parsley, dill and chives 75g/2½oz unsalted butter1 loaf sourdough bread, broken into small piecesdash olive oil 2 heads Baby Gem, halved lengthways, any dark outer leaves discarded2 tbsp chopped parsley½ lemon, juice only9 round radishes, cut in half with the leaves attached 75g/2½oz unsalted butter 1 loaf sourdough bread, broken into small pieces dash olive oil 2 heads Baby Gem, halved lengthways, any dark outer leaves discarded 2 tbsp chopped parsley ½ lemon, juice only 9 round radishes, cut in half with the leaves attached Method Mix together the buttermilk, herb stalks and black pepper in a bowl. Add the chicken pieces, mix well and leave overnight in the fridge, or at least for a minimum of two hours.When you are ready to cook, preheat the oven to 200C/400F/Gas 6 and the deep-fat fryer to 170C/340F (CAUTION: hot oil can be dangerous. Do not leave unattended.)Place the chicken skin on a sheet of baking parchment or silicone paper. Place on a baking tray and cook in the oven for 30-40 minutes until crisp.For the dredging flour, mix all of the dredging flour ingredients in a bowl and set aside.For the ranch dressing, mix all of the ranch ingredients together and set aside.For the salad, heat a medium frying pan and add half of the butter. Once hot, add the bread and cook until crisp on all sides. Heat a large frying pan and add a little olive oil and the remaining butter. Season and colour the lettuce cut-side down, before adding the chopped parsley, a squeeze of lemon juice and finally the croutons.Drain the chicken pieces, dredge in the flour and then deep fry for 3-4 minutes, or until crisp and golden-brown and cooked through. Carefully remove using a slotted spoon and drain on a plate lined with kitchen paper.To serve, spoon the ranch dressing into the centre of each plate, cut the Baby Gem into quarters, arrange on the plate with the chicken and radishes and spoon over the remaining croutons from the pan. Finish by breaking over the crispy chicken skins. Mix together the buttermilk, herb stalks and black pepper in a bowl. Add the chicken pieces, mix well and leave overnight in the fridge, or at least for a minimum of two hours. Mix together the buttermilk, herb stalks and black pepper in a bowl. Add the chicken pieces, mix well and leave overnight in the fridge, or at least for a minimum of two hours. When you are ready to cook, preheat the oven to 200C/400F/Gas 6 and the deep-fat fryer to 170C/340F (CAUTION: hot oil can be dangerous. Do not leave unattended.) When you are ready to cook, preheat the oven to 200C/400F/Gas 6 and the deep-fat fryer to 170C/340F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the chicken skin on a sheet of baking parchment or silicone paper. Place on a baking tray and cook in the oven for 30-40 minutes until crisp. Place the chicken skin on a sheet of baking parchment or silicone paper. Place on a baking tray and cook in the oven for 30-40 minutes until crisp. For the dredging flour, mix all of the dredging flour ingredients in a bowl and set aside. For the dredging flour, mix all of the dredging flour ingredients in a bowl and set aside. For the ranch dressing, mix all of the ranch ingredients together and set aside. For the ranch dressing, mix all of the ranch ingredients together and set aside. For the salad, heat a medium frying pan and add half of the butter. Once hot, add the bread and cook until crisp on all sides. For the salad, heat a medium frying pan and add half of the butter. Once hot, add the bread and cook until crisp on all sides. Heat a large frying pan and add a little olive oil and the remaining butter. Season and colour the lettuce cut-side down, before adding the chopped parsley, a squeeze of lemon juice and finally the croutons. Heat a large frying pan and add a little olive oil and the remaining butter. Season and colour the lettuce cut-side down, before adding the chopped parsley, a squeeze of lemon juice and finally the croutons. Drain the chicken pieces, dredge in the flour and then deep fry for 3-4 minutes, or until crisp and golden-brown and cooked through. Carefully remove using a slotted spoon and drain on a plate lined with kitchen paper. Drain the chicken pieces, dredge in the flour and then deep fry for 3-4 minutes, or until crisp and golden-brown and cooked through. Carefully remove using a slotted spoon and drain on a plate lined with kitchen paper. To serve, spoon the ranch dressing into the centre of each plate, cut the Baby Gem into quarters, arrange on the plate with the chicken and radishes and spoon over the remaining croutons from the pan. Finish by breaking over the crispy chicken skins. To serve, spoon the ranch dressing into the centre of each plate, cut the Baby Gem into quarters, arrange on the plate with the chicken and radishes and spoon over the remaining croutons from the pan. Finish by breaking over the crispy chicken skins. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Southern-fried buttermilk chicken recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Buttermilk tenderises the chicken in this classy version of an all-American feast: fried chicken with cooked lettuce, sourdough croutons and creamy ranch dressing. Equipment and preparation: you will need a deep-fat fryer for this recipe. 500g/1lb 2oz buttermilkhandful broken herb stalks such as coriander, parsley and tarragonblack pepper8 organic chicken thighs, skin removed but kept, boneless, halved, sinew removedvegetable oil, for deep-fat frying 500g/1lb 2oz buttermilk handful broken herb stalks such as coriander, parsley and tarragon black pepper 8 organic chicken thighs, skin removed but kept, boneless, halved, sinew removed vegetable oil, for deep-fat frying 100g/3½oz gram (chickpea) flour80g/2¾oz plain flour5g celery salt2g table salt1.5g milled black pepper4g mild paprika4g garlic powder8g onion powder 100g/3½oz gram (chickpea) flour 80g/2¾oz plain flour 5g celery salt 2g table salt 1.5g milled black pepper 4g mild paprika 4g garlic powder 8g onion powder 200g/7oz soured cream200g/7oz mayonnaise 4g sherry vinegar10g onion powder 6g garlic powder1g milled black pepper 1g salt2g mixed dried parsley, dill and chives 200g/7oz soured cream 200g/7oz mayonnaise 4g sherry vinegar 10g onion powder 6g garlic powder 1g milled black pepper 1g salt 2g mixed dried parsley, dill and chives 75g/2½oz unsalted butter1 loaf sourdough bread, broken into small piecesdash olive oil 2 heads Baby Gem, halved lengthways, any dark outer leaves discarded2 tbsp chopped parsley½ lemon, juice only9 round radishes, cut in half with the leaves attached 75g/2½oz unsalted butter 1 loaf sourdough bread, broken into small pieces dash olive oil 2 heads Baby Gem, halved lengthways, any dark outer leaves discarded 2 tbsp chopped parsley ½ lemon, juice only 9 round radishes, cut in half with the leaves attached Method Mix together the buttermilk, herb stalks and black pepper in a bowl. Add the chicken pieces, mix well and leave overnight in the fridge, or at least for a minimum of two hours.When you are ready to cook, preheat the oven to 200C/400F/Gas 6 and the deep-fat fryer to 170C/340F (CAUTION: hot oil can be dangerous. Do not leave unattended.)Place the chicken skin on a sheet of baking parchment or silicone paper. Place on a baking tray and cook in the oven for 30-40 minutes until crisp.For the dredging flour, mix all of the dredging flour ingredients in a bowl and set aside.For the ranch dressing, mix all of the ranch ingredients together and set aside.For the salad, heat a medium frying pan and add half of the butter. Once hot, add the bread and cook until crisp on all sides. Heat a large frying pan and add a little olive oil and the remaining butter. Season and colour the lettuce cut-side down, before adding the chopped parsley, a squeeze of lemon juice and finally the croutons.Drain the chicken pieces, dredge in the flour and then deep fry for 3-4 minutes, or until crisp and golden-brown and cooked through. Carefully remove using a slotted spoon and drain on a plate lined with kitchen paper.To serve, spoon the ranch dressing into the centre of each plate, cut the Baby Gem into quarters, arrange on the plate with the chicken and radishes and spoon over the remaining croutons from the pan. Finish by breaking over the crispy chicken skins. Mix together the buttermilk, herb stalks and black pepper in a bowl. Add the chicken pieces, mix well and leave overnight in the fridge, or at least for a minimum of two hours. Mix together the buttermilk, herb stalks and black pepper in a bowl. Add the chicken pieces, mix well and leave overnight in the fridge, or at least for a minimum of two hours. When you are ready to cook, preheat the oven to 200C/400F/Gas 6 and the deep-fat fryer to 170C/340F (CAUTION: hot oil can be dangerous. Do not leave unattended.) When you are ready to cook, preheat the oven to 200C/400F/Gas 6 and the deep-fat fryer to 170C/340F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the chicken skin on a sheet of baking parchment or silicone paper. Place on a baking tray and cook in the oven for 30-40 minutes until crisp. Place the chicken skin on a sheet of baking parchment or silicone paper. Place on a baking tray and cook in the oven for 30-40 minutes until crisp. For the dredging flour, mix all of the dredging flour ingredients in a bowl and set aside. For the dredging flour, mix all of the dredging flour ingredients in a bowl and set aside. For the ranch dressing, mix all of the ranch ingredients together and set aside. For the ranch dressing, mix all of the ranch ingredients together and set aside. For the salad, heat a medium frying pan and add half of the butter. Once hot, add the bread and cook until crisp on all sides. For the salad, heat a medium frying pan and add half of the butter. Once hot, add the bread and cook until crisp on all sides. Heat a large frying pan and add a little olive oil and the remaining butter. Season and colour the lettuce cut-side down, before adding the chopped parsley, a squeeze of lemon juice and finally the croutons. Heat a large frying pan and add a little olive oil and the remaining butter. Season and colour the lettuce cut-side down, before adding the chopped parsley, a squeeze of lemon juice and finally the croutons. Drain the chicken pieces, dredge in the flour and then deep fry for 3-4 minutes, or until crisp and golden-brown and cooked through. Carefully remove using a slotted spoon and drain on a plate lined with kitchen paper. Drain the chicken pieces, dredge in the flour and then deep fry for 3-4 minutes, or until crisp and golden-brown and cooked through. Carefully remove using a slotted spoon and drain on a plate lined with kitchen paper. To serve, spoon the ranch dressing into the centre of each plate, cut the Baby Gem into quarters, arrange on the plate with the chicken and radishes and spoon over the remaining croutons from the pan. Finish by breaking over the crispy chicken skins. To serve, spoon the ranch dressing into the centre of each plate, cut the Baby Gem into quarters, arrange on the plate with the chicken and radishes and spoon over the remaining croutons from the pan. Finish by breaking over the crispy chicken skins."
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} | 9d087b6ab8124611e01e6148dfe823f117ce217518820181a5d91b7d3f868c07 | Mini fried pizzas recipe
For the pizzette fritte, in a bowl, mix together the flour, salt, water, olive oil and the yeast to form a dough. Tip out onto an oiled worktop and knead for a good few minutes, until the dough is smooth and elastic. Put the dough back in the bowl, cover with a cloth and leave somewhere warm to rise for 45-60 minutes, or until doubled in size.Preheat the oven to 190C/ Fan 170C/ Gas 5. Brush olive oil over the base and sides of a baking dish large enough to hold the ricotta.Mix the ricotta with the egg, Parmesan and half of the herbs. Season with salt and pepper to taste. Spoon the mixture into the prepared dish, spread out in an even layer, and bake for about 30 minutes, or until puffed in the middle and browning in places. Remove from the oven and keep warm.While the ricotta is baking, cook the roasted cherry tomatoes. Mix the tomatoes with a tablespoon of olive oil, the garlic and the honey and season with salt and pepper. Spread out in a snug-fitting oven dish and roast for about 40 minutes, or until juicy and bubbling. Remove from the oven, sprinkle over the rest of the herbs, and set aside somewhere warm.Divide the dough into four equal-sized balls. Roll out each dough ball on an oiled worktop until you have four discs about 20cm/8in in diameter each.Heat a large frying pan over a high heat until very hot. Add 2 tablespoons of olive oil and have some kitchen tongs at the ready. Use the tongs to carefully lower one of the dough discs into the hot oil, starting close to you and placing it away from you in case any of the oil splashes.Use the kitchen tongs to press the centre of the dough down as it bubbles up and away from the pan. Cook the first pizzette for about 1 minute, or until golden-brown. Use the kitchen tongs to carefully flip the dough and cook the other side for about 1 minute. Remove from the pan and set aside to drain on kitchen paper. Repeat the process with the rest of the dough discs. It’s nice to scatter the cooked fritte with extra salt and some dried oregano when they come out of the pan.Serve the pizzette fritte with a large spoonful of the baked ricotta and tomato. Add an optional extra dusting of Parmesan if liked. For the pizzette fritte, in a bowl, mix together the flour, salt, water, olive oil and the yeast to form a dough. Tip out onto an oiled worktop and knead for a good few minutes, until the dough is smooth and elastic. Put the dough back in the bowl, cover with a cloth and leave somewhere warm to rise for 45-60 minutes, or until doubled in size. For the pizzette fritte, in a bowl, mix together the flour, salt, water, olive oil and the yeast to form a dough. Tip out onto an oiled worktop and knead for a good few minutes, until the dough is smooth and elastic. Put the dough back in the bowl, cover with a cloth and leave somewhere warm to rise for 45-60 minutes, or until doubled in size. Preheat the oven to 190C/ Fan 170C/ Gas 5. Brush olive oil over the base and sides of a baking dish large enough to hold the ricotta. Preheat the oven to 190C/ Fan 170C/ Gas 5. Brush olive oil over the base and sides of a baking dish large enough to hold the ricotta. Mix the ricotta with the egg, Parmesan and half of the herbs. Season with salt and pepper to taste. Mix the ricotta with the egg, Parmesan and half of the herbs. Season with salt and pepper to taste. Spoon the mixture into the prepared dish, spread out in an even layer, and bake for about 30 minutes, or until puffed in the middle and browning in places. Remove from the oven and keep warm. Spoon the mixture into the prepared dish, spread out in an even layer, and bake for about 30 minutes, or until puffed in the middle and browning in places. Remove from the oven and keep warm. While the ricotta is baking, cook the roasted cherry tomatoes. Mix the tomatoes with a tablespoon of olive oil, the garlic and the honey and season with salt and pepper. Spread out in a snug-fitting oven dish and roast for about 40 minutes, or until juicy and bubbling. Remove from the oven, sprinkle over the rest of the herbs, and set aside somewhere warm. While the ricotta is baking, cook the roasted cherry tomatoes. Mix the tomatoes with a tablespoon of olive oil, the garlic and the honey and season with salt and pepper. Spread out in a snug-fitting oven dish and roast for about 40 minutes, or until juicy and bubbling. Remove from the oven, sprinkle over the rest of the herbs, and set aside somewhere warm. Divide the dough into four equal-sized balls. Roll out each dough ball on an oiled worktop until you have four discs about 20cm/8in in diameter each. Divide the dough into four equal-sized balls. Roll out each dough ball on an oiled worktop until you have four discs about 20cm/8in in diameter each. Heat a large frying pan over a high heat until very hot. Add 2 tablespoons of olive oil and have some kitchen tongs at the ready. Use the tongs to carefully lower one of the dough discs into the hot oil, starting close to you and placing it away from you in case any of the oil splashes. Heat a large frying pan over a high heat until very hot. Add 2 tablespoons of olive oil and have some kitchen tongs at the ready. Use the tongs to carefully lower one of the dough discs into the hot oil, starting close to you and placing it away from you in case any of the oil splashes. Use the kitchen tongs to press the centre of the dough down as it bubbles up and away from the pan. Cook the first pizzette for about 1 minute, or until golden-brown. Use the kitchen tongs to press the centre of the dough down as it bubbles up and away from the pan. Cook the first pizzette for about 1 minute, or until golden-brown. Use the kitchen tongs to carefully flip the dough and cook the other side for about 1 minute. Remove from the pan and set aside to drain on kitchen paper. Repeat the process with the rest of the dough discs. It’s nice to scatter the cooked fritte with extra salt and some dried oregano when they come out of the pan. Use the kitchen tongs to carefully flip the dough and cook the other side for about 1 minute. Remove from the pan and set aside to drain on kitchen paper. Repeat the process with the rest of the dough discs. It’s nice to scatter the cooked fritte with extra salt and some dried oregano when they come out of the pan. Serve the pizzette fritte with a large spoonful of the baked ricotta and tomato. Add an optional extra dusting of Parmesan if liked. Serve the pizzette fritte with a large spoonful of the baked ricotta and tomato. Add an optional extra dusting of Parmesan if liked. | {
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"url": "https://www.bbc.co.uk/food/recipes/roasted_cherry_tomatoes_66735",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mini fried pizzas recipe",
"content": "For the pizzette fritte, in a bowl, mix together the flour, salt, water, olive oil and the yeast to form a dough. Tip out onto an oiled worktop and knead for a good few minutes, until the dough is smooth and elastic. Put the dough back in the bowl, cover with a cloth and leave somewhere warm to rise for 45-60 minutes, or until doubled in size.Preheat the oven to 190C/ Fan 170C/ Gas 5. Brush olive oil over the base and sides of a baking dish large enough to hold the ricotta.Mix the ricotta with the egg, Parmesan and half of the herbs. Season with salt and pepper to taste. Spoon the mixture into the prepared dish, spread out in an even layer, and bake for about 30 minutes, or until puffed in the middle and browning in places. Remove from the oven and keep warm.While the ricotta is baking, cook the roasted cherry tomatoes. Mix the tomatoes with a tablespoon of olive oil, the garlic and the honey and season with salt and pepper. Spread out in a snug-fitting oven dish and roast for about 40 minutes, or until juicy and bubbling. Remove from the oven, sprinkle over the rest of the herbs, and set aside somewhere warm.Divide the dough into four equal-sized balls. Roll out each dough ball on an oiled worktop until you have four discs about 20cm/8in in diameter each.Heat a large frying pan over a high heat until very hot. Add 2 tablespoons of olive oil and have some kitchen tongs at the ready. Use the tongs to carefully lower one of the dough discs into the hot oil, starting close to you and placing it away from you in case any of the oil splashes.Use the kitchen tongs to press the centre of the dough down as it bubbles up and away from the pan. Cook the first pizzette for about 1 minute, or until golden-brown. Use the kitchen tongs to carefully flip the dough and cook the other side for about 1 minute. Remove from the pan and set aside to drain on kitchen paper. Repeat the process with the rest of the dough discs. It’s nice to scatter the cooked fritte with extra salt and some dried oregano when they come out of the pan.Serve the pizzette fritte with a large spoonful of the baked ricotta and tomato. Add an optional extra dusting of Parmesan if liked. For the pizzette fritte, in a bowl, mix together the flour, salt, water, olive oil and the yeast to form a dough. Tip out onto an oiled worktop and knead for a good few minutes, until the dough is smooth and elastic. Put the dough back in the bowl, cover with a cloth and leave somewhere warm to rise for 45-60 minutes, or until doubled in size. For the pizzette fritte, in a bowl, mix together the flour, salt, water, olive oil and the yeast to form a dough. Tip out onto an oiled worktop and knead for a good few minutes, until the dough is smooth and elastic. Put the dough back in the bowl, cover with a cloth and leave somewhere warm to rise for 45-60 minutes, or until doubled in size. Preheat the oven to 190C/ Fan 170C/ Gas 5. Brush olive oil over the base and sides of a baking dish large enough to hold the ricotta. Preheat the oven to 190C/ Fan 170C/ Gas 5. Brush olive oil over the base and sides of a baking dish large enough to hold the ricotta. Mix the ricotta with the egg, Parmesan and half of the herbs. Season with salt and pepper to taste. Mix the ricotta with the egg, Parmesan and half of the herbs. Season with salt and pepper to taste. Spoon the mixture into the prepared dish, spread out in an even layer, and bake for about 30 minutes, or until puffed in the middle and browning in places. Remove from the oven and keep warm. Spoon the mixture into the prepared dish, spread out in an even layer, and bake for about 30 minutes, or until puffed in the middle and browning in places. Remove from the oven and keep warm. While the ricotta is baking, cook the roasted cherry tomatoes. Mix the tomatoes with a tablespoon of olive oil, the garlic and the honey and season with salt and pepper. Spread out in a snug-fitting oven dish and roast for about 40 minutes, or until juicy and bubbling. Remove from the oven, sprinkle over the rest of the herbs, and set aside somewhere warm. While the ricotta is baking, cook the roasted cherry tomatoes. Mix the tomatoes with a tablespoon of olive oil, the garlic and the honey and season with salt and pepper. Spread out in a snug-fitting oven dish and roast for about 40 minutes, or until juicy and bubbling. Remove from the oven, sprinkle over the rest of the herbs, and set aside somewhere warm. Divide the dough into four equal-sized balls. Roll out each dough ball on an oiled worktop until you have four discs about 20cm/8in in diameter each. Divide the dough into four equal-sized balls. Roll out each dough ball on an oiled worktop until you have four discs about 20cm/8in in diameter each. Heat a large frying pan over a high heat until very hot. Add 2 tablespoons of olive oil and have some kitchen tongs at the ready. Use the tongs to carefully lower one of the dough discs into the hot oil, starting close to you and placing it away from you in case any of the oil splashes. Heat a large frying pan over a high heat until very hot. Add 2 tablespoons of olive oil and have some kitchen tongs at the ready. Use the tongs to carefully lower one of the dough discs into the hot oil, starting close to you and placing it away from you in case any of the oil splashes. Use the kitchen tongs to press the centre of the dough down as it bubbles up and away from the pan. Cook the first pizzette for about 1 minute, or until golden-brown. Use the kitchen tongs to press the centre of the dough down as it bubbles up and away from the pan. Cook the first pizzette for about 1 minute, or until golden-brown. Use the kitchen tongs to carefully flip the dough and cook the other side for about 1 minute. Remove from the pan and set aside to drain on kitchen paper. Repeat the process with the rest of the dough discs. It’s nice to scatter the cooked fritte with extra salt and some dried oregano when they come out of the pan. Use the kitchen tongs to carefully flip the dough and cook the other side for about 1 minute. Remove from the pan and set aside to drain on kitchen paper. Repeat the process with the rest of the dough discs. It’s nice to scatter the cooked fritte with extra salt and some dried oregano when they come out of the pan. Serve the pizzette fritte with a large spoonful of the baked ricotta and tomato. Add an optional extra dusting of Parmesan if liked. Serve the pizzette fritte with a large spoonful of the baked ricotta and tomato. Add an optional extra dusting of Parmesan if liked."
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} | 3a696cab2c04a3b8424e71dea80e5e6dc84af6caaafd293b0bc339af9038dbcb | Breakfast traybake with beans, egg and avocado recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/breakfast_traybake_with_05810_16x9.jpg An easy, one-tin brunch for four, packed with veggies and protein that will help set you up for weekend adventures. 1 large onion, roughly chopped3 mixed peppers (not green), roughly chopped2 garlic cloves, finely grated2 tbsp olive oil2 heaped tbsp smoked paprika (hot or sweet, as you wish)1 heaped tsp ground cumin1 heaped tsp ground allspice1 tsp sea salt flakes400g tin cannellini beans, drained and rinsed400g tin black beans, drained and rinsed400g tin kidney beans, drained and rinsed2 x 400g tins tomatoes4 good-quality free-range eggs 1 large onion, roughly chopped 3 mixed peppers (not green), roughly chopped 2 garlic cloves, finely grated 2 tbsp olive oil 2 heaped tbsp smoked paprika (hot or sweet, as you wish) 1 heaped tsp ground cumin 1 heaped tsp ground allspice 1 tsp sea salt flakes 400g tin cannellini beans, drained and rinsed 400g tin black beans, drained and rinsed 400g tin kidney beans, drained and rinsed 2 x 400g tins tomatoes 4 good-quality free-range eggs sliced avocadolime wedges fresh coriander leaves sliced avocado lime wedges fresh coriander leaves Method Preheat the oven to 200C/180C Fan/Gas 6. Tip the onion, pepper, garlic, oil, spices and salt into a roasting tin large enough to hold everything roughly in one layer, mix well, then transfer to the oven for 20 minutes.After 20 minutes, tip in the beans and tinned tomatoes, mix well, then return to the oven for another 25 minutes.Finally, take the tin out of the oven, make four indents in the beans, and crack in the eggs. Return to the oven for a final 8–9 minutes, until the egg whites are just set and the yolk is jammy. Serve one egg per person, topped with sliced avocado, lime wedges and coriander. Preheat the oven to 200C/180C Fan/Gas 6. Tip the onion, pepper, garlic, oil, spices and salt into a roasting tin large enough to hold everything roughly in one layer, mix well, then transfer to the oven for 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Tip the onion, pepper, garlic, oil, spices and salt into a roasting tin large enough to hold everything roughly in one layer, mix well, then transfer to the oven for 20 minutes. After 20 minutes, tip in the beans and tinned tomatoes, mix well, then return to the oven for another 25 minutes. After 20 minutes, tip in the beans and tinned tomatoes, mix well, then return to the oven for another 25 minutes. Finally, take the tin out of the oven, make four indents in the beans, and crack in the eggs. Return to the oven for a final 8–9 minutes, until the egg whites are just set and the yolk is jammy. Finally, take the tin out of the oven, make four indents in the beans, and crack in the eggs. Return to the oven for a final 8–9 minutes, until the egg whites are just set and the yolk is jammy. Serve one egg per person, topped with sliced avocado, lime wedges and coriander. Serve one egg per person, topped with sliced avocado, lime wedges and coriander. Recipe tips You can cook this dish the night before until just before you put in the eggs. Allow the beans to cool then refrigerate overnight – the next day, reheat in the oven for 10 minutes before adding in the eggs for a final 10–12 minutes. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/breakfast_traybake_with_05810_16x9.jpg An easy, one-tin brunch for four, packed with veggies and protein that will help set you up for weekend adventures. 1 large onion, roughly chopped3 mixed peppers (not green), roughly chopped2 garlic cloves, finely grated2 tbsp olive oil2 heaped tbsp smoked paprika (hot or sweet, as you wish)1 heaped tsp ground cumin1 heaped tsp ground allspice1 tsp sea salt flakes400g tin cannellini beans, drained and rinsed400g tin black beans, drained and rinsed400g tin kidney beans, drained and rinsed2 x 400g tins tomatoes4 good-quality free-range eggs 1 large onion, roughly chopped 3 mixed peppers (not green), roughly chopped 2 garlic cloves, finely grated 2 tbsp olive oil 2 heaped tbsp smoked paprika (hot or sweet, as you wish) 1 heaped tsp ground cumin 1 heaped tsp ground allspice 1 tsp sea salt flakes 400g tin cannellini beans, drained and rinsed 400g tin black beans, drained and rinsed 400g tin kidney beans, drained and rinsed 2 x 400g tins tomatoes 4 good-quality free-range eggs sliced avocadolime wedges fresh coriander leaves sliced avocado lime wedges fresh coriander leaves Method Preheat the oven to 200C/180C Fan/Gas 6. Tip the onion, pepper, garlic, oil, spices and salt into a roasting tin large enough to hold everything roughly in one layer, mix well, then transfer to the oven for 20 minutes.After 20 minutes, tip in the beans and tinned tomatoes, mix well, then return to the oven for another 25 minutes.Finally, take the tin out of the oven, make four indents in the beans, and crack in the eggs. Return to the oven for a final 8–9 minutes, until the egg whites are just set and the yolk is jammy. Serve one egg per person, topped with sliced avocado, lime wedges and coriander. Preheat the oven to 200C/180C Fan/Gas 6. Tip the onion, pepper, garlic, oil, spices and salt into a roasting tin large enough to hold everything roughly in one layer, mix well, then transfer to the oven for 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Tip the onion, pepper, garlic, oil, spices and salt into a roasting tin large enough to hold everything roughly in one layer, mix well, then transfer to the oven for 20 minutes. After 20 minutes, tip in the beans and tinned tomatoes, mix well, then return to the oven for another 25 minutes. After 20 minutes, tip in the beans and tinned tomatoes, mix well, then return to the oven for another 25 minutes. Finally, take the tin out of the oven, make four indents in the beans, and crack in the eggs. Return to the oven for a final 8–9 minutes, until the egg whites are just set and the yolk is jammy. Finally, take the tin out of the oven, make four indents in the beans, and crack in the eggs. Return to the oven for a final 8–9 minutes, until the egg whites are just set and the yolk is jammy. Serve one egg per person, topped with sliced avocado, lime wedges and coriander. Serve one egg per person, topped with sliced avocado, lime wedges and coriander. Recipe tips You can cook this dish the night before until just before you put in the eggs. Allow the beans to cool then refrigerate overnight – the next day, reheat in the oven for 10 minutes before adding in the eggs for a final 10–12 minutes."
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} | ba7e05e43237a89b2f48a900537c827e47cbcad6ed7926cf16425280e427893f | Spicy hotpot recipe
An average of 3.7 out of 5 stars from 3 ratings This spicy soup is great for a dinner party - guests choose what goes into their soup, then ladle over the spicy broth. Make sure you have separate utensils for your guests to use to transfer the raw ingredients into the stockpot, and clean utensils for eating - this reduces the chance of cross contamination from the raw ingredients and your guests' serving plates. 2 tbsp groundnut oil 3-4 long dried Sichuan chillies or long dried chillies 50g/2oz whole Sichuan peppercorns 1 tbsp chilli bean sauce (available from Asian grocers)1 tbsp chilli sauce1.7 litres/3 pints hot vegetable stock2 whole star anise6 dried Chinese mushrooms1 small handful dried tangerine peel (available from Asian grocers, or subtitute with the zest of 1 orange)1 large spring onion, roughly chopped250ml/9fl oz chilli oil2.5cm/1in piece fresh root ginger, peeled2 red chillies, de-seeded, sliced 250g/9oz ready-made fish balls (available from Asian grocers) (optional) 1 small handful Chinese cabbage, thickly sliced1 small handful deep-fried tofu 1 small handful fresh tofu, cut into 2.5cm/1in chunks 2 tbsp groundnut oil 3-4 long dried Sichuan chillies or long dried chillies 50g/2oz whole Sichuan peppercorns 1 tbsp chilli bean sauce (available from Asian grocers) 1 tbsp chilli sauce 1.7 litres/3 pints hot vegetable stock 2 whole star anise 6 dried Chinese mushrooms 1 small handful dried tangerine peel (available from Asian grocers, or subtitute with the zest of 1 orange) 1 large spring onion, roughly chopped 250ml/9fl oz chilli oil 2.5cm/1in piece fresh root ginger, peeled 2 red chillies, de-seeded, sliced 250g/9oz ready-made fish balls (available from Asian grocers) (optional) 1 small handful Chinese cabbage, thickly sliced 1 small handful deep-fried tofu 1 small handful fresh tofu, cut into 2.5cm/1in chunks 3 tbsp Chinkiang black rice vinegar or balsamic vinegar3 tbsp light soy sauce1 red chilli, de-seeded, finely chopped 3 tbsp Chinkiang black rice vinegar or balsamic vinegar 3 tbsp light soy sauce 1 red chilli, de-seeded, finely chopped 1 free-range egg, yolk only1 tbsp satay or Taiwanese barbecue sauce (available from Asian grocers)1 tbsp light soy sauce1 tbsp finely chopped fresh coriander1 tbsp finely sliced spring onion 1 free-range egg, yolk only 1 tbsp satay or Taiwanese barbecue sauce (available from Asian grocers) 1 tbsp light soy sauce 1 tbsp finely chopped fresh coriander 1 tbsp finely sliced spring onion lamb fillet, thinly sliced raw prawns, shelled and de-veinedfirm tofu, cut into chunksenoki mushroomsbaby sweetcorn, sliced250g/9oz ready-made fishcakes (available from Asian grocers) lamb fillet, thinly sliced raw prawns, shelled and de-veined firm tofu, cut into chunks enoki mushrooms baby sweetcorn, sliced 250g/9oz ready-made fishcakes (available from Asian grocers) Method For the spicy soup base, heat a 2 litre/3½ pint capacity wok until smoking and add the groundnut oil. Add the chillies and Sichuan peppercorns and stir fry for a few seconds, or until fragrant. Stir in the chilli bean sauce and chilli sauce and then pour in the vegetable stock. Add the star anise, Chinese mushrooms, tangerine peel, spring onion, ginger and chillies and bring to the boil, then reduce the heat to low and simmer for 20 minutes.Ten minutes before serving, add the chilli oil, the sliced Chinese cabbage, deep-fried tofu, fresh tofu and fish balls, if using. For the vinegar, chilli and soy dipping sauce, combine all the dipping sauce ingredients together in a small bowl and set to one side.For the Taiwanese dipping sauce, combine all of the dipping sauce ingredients together in a small bowl and set to one side. To serve, arrange the lamb, prawns, tofu, mushrooms and fishcakes on separate plates. Transfer the soup base to an electric wok or fondue and set it up in the centre of the table. Let guests help themselves and cook the ingredients in the spicy broth. Serve with the dipping sauces. For the spicy soup base, heat a 2 litre/3½ pint capacity wok until smoking and add the groundnut oil. Add the chillies and Sichuan peppercorns and stir fry for a few seconds, or until fragrant. For the spicy soup base, heat a 2 litre/3½ pint capacity wok until smoking and add the groundnut oil. Add the chillies and Sichuan peppercorns and stir fry for a few seconds, or until fragrant. Stir in the chilli bean sauce and chilli sauce and then pour in the vegetable stock. Add the star anise, Chinese mushrooms, tangerine peel, spring onion, ginger and chillies and bring to the boil, then reduce the heat to low and simmer for 20 minutes. Stir in the chilli bean sauce and chilli sauce and then pour in the vegetable stock. Add the star anise, Chinese mushrooms, tangerine peel, spring onion, ginger and chillies and bring to the boil, then reduce the heat to low and simmer for 20 minutes. Ten minutes before serving, add the chilli oil, the sliced Chinese cabbage, deep-fried tofu, fresh tofu and fish balls, if using. Ten minutes before serving, add the chilli oil, the sliced Chinese cabbage, deep-fried tofu, fresh tofu and fish balls, if using. For the vinegar, chilli and soy dipping sauce, combine all the dipping sauce ingredients together in a small bowl and set to one side. For the vinegar, chilli and soy dipping sauce, combine all the dipping sauce ingredients together in a small bowl and set to one side. For the Taiwanese dipping sauce, combine all of the dipping sauce ingredients together in a small bowl and set to one side. For the Taiwanese dipping sauce, combine all of the dipping sauce ingredients together in a small bowl and set to one side. To serve, arrange the lamb, prawns, tofu, mushrooms and fishcakes on separate plates. Transfer the soup base to an electric wok or fondue and set it up in the centre of the table. Let guests help themselves and cook the ingredients in the spicy broth. Serve with the dipping sauces. To serve, arrange the lamb, prawns, tofu, mushrooms and fishcakes on separate plates. Transfer the soup base to an electric wok or fondue and set it up in the centre of the table. Let guests help themselves and cook the ingredients in the spicy broth. Serve with the dipping sauces. | {
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"content": "An average of 3.7 out of 5 stars from 3 ratings This spicy soup is great for a dinner party - guests choose what goes into their soup, then ladle over the spicy broth. Make sure you have separate utensils for your guests to use to transfer the raw ingredients into the stockpot, and clean utensils for eating - this reduces the chance of cross contamination from the raw ingredients and your guests' serving plates. 2 tbsp groundnut oil 3-4 long dried Sichuan chillies or long dried chillies 50g/2oz whole Sichuan peppercorns 1 tbsp chilli bean sauce (available from Asian grocers)1 tbsp chilli sauce1.7 litres/3 pints hot vegetable stock2 whole star anise6 dried Chinese mushrooms1 small handful dried tangerine peel (available from Asian grocers, or subtitute with the zest of 1 orange)1 large spring onion, roughly chopped250ml/9fl oz chilli oil2.5cm/1in piece fresh root ginger, peeled2 red chillies, de-seeded, sliced 250g/9oz ready-made fish balls (available from Asian grocers) (optional) 1 small handful Chinese cabbage, thickly sliced1 small handful deep-fried tofu 1 small handful fresh tofu, cut into 2.5cm/1in chunks 2 tbsp groundnut oil 3-4 long dried Sichuan chillies or long dried chillies 50g/2oz whole Sichuan peppercorns 1 tbsp chilli bean sauce (available from Asian grocers) 1 tbsp chilli sauce 1.7 litres/3 pints hot vegetable stock 2 whole star anise 6 dried Chinese mushrooms 1 small handful dried tangerine peel (available from Asian grocers, or subtitute with the zest of 1 orange) 1 large spring onion, roughly chopped 250ml/9fl oz chilli oil 2.5cm/1in piece fresh root ginger, peeled 2 red chillies, de-seeded, sliced 250g/9oz ready-made fish balls (available from Asian grocers) (optional) 1 small handful Chinese cabbage, thickly sliced 1 small handful deep-fried tofu 1 small handful fresh tofu, cut into 2.5cm/1in chunks 3 tbsp Chinkiang black rice vinegar or balsamic vinegar3 tbsp light soy sauce1 red chilli, de-seeded, finely chopped 3 tbsp Chinkiang black rice vinegar or balsamic vinegar 3 tbsp light soy sauce 1 red chilli, de-seeded, finely chopped 1 free-range egg, yolk only1 tbsp satay or Taiwanese barbecue sauce (available from Asian grocers)1 tbsp light soy sauce1 tbsp finely chopped fresh coriander1 tbsp finely sliced spring onion 1 free-range egg, yolk only 1 tbsp satay or Taiwanese barbecue sauce (available from Asian grocers) 1 tbsp light soy sauce 1 tbsp finely chopped fresh coriander 1 tbsp finely sliced spring onion lamb fillet, thinly sliced raw prawns, shelled and de-veinedfirm tofu, cut into chunksenoki mushroomsbaby sweetcorn, sliced250g/9oz ready-made fishcakes (available from Asian grocers) lamb fillet, thinly sliced raw prawns, shelled and de-veined firm tofu, cut into chunks enoki mushrooms baby sweetcorn, sliced 250g/9oz ready-made fishcakes (available from Asian grocers) Method For the spicy soup base, heat a 2 litre/3½ pint capacity wok until smoking and add the groundnut oil. Add the chillies and Sichuan peppercorns and stir fry for a few seconds, or until fragrant. Stir in the chilli bean sauce and chilli sauce and then pour in the vegetable stock. Add the star anise, Chinese mushrooms, tangerine peel, spring onion, ginger and chillies and bring to the boil, then reduce the heat to low and simmer for 20 minutes.Ten minutes before serving, add the chilli oil, the sliced Chinese cabbage, deep-fried tofu, fresh tofu and fish balls, if using. For the vinegar, chilli and soy dipping sauce, combine all the dipping sauce ingredients together in a small bowl and set to one side.For the Taiwanese dipping sauce, combine all of the dipping sauce ingredients together in a small bowl and set to one side. To serve, arrange the lamb, prawns, tofu, mushrooms and fishcakes on separate plates. Transfer the soup base to an electric wok or fondue and set it up in the centre of the table. Let guests help themselves and cook the ingredients in the spicy broth. Serve with the dipping sauces. For the spicy soup base, heat a 2 litre/3½ pint capacity wok until smoking and add the groundnut oil. Add the chillies and Sichuan peppercorns and stir fry for a few seconds, or until fragrant. For the spicy soup base, heat a 2 litre/3½ pint capacity wok until smoking and add the groundnut oil. Add the chillies and Sichuan peppercorns and stir fry for a few seconds, or until fragrant. Stir in the chilli bean sauce and chilli sauce and then pour in the vegetable stock. Add the star anise, Chinese mushrooms, tangerine peel, spring onion, ginger and chillies and bring to the boil, then reduce the heat to low and simmer for 20 minutes. Stir in the chilli bean sauce and chilli sauce and then pour in the vegetable stock. Add the star anise, Chinese mushrooms, tangerine peel, spring onion, ginger and chillies and bring to the boil, then reduce the heat to low and simmer for 20 minutes. Ten minutes before serving, add the chilli oil, the sliced Chinese cabbage, deep-fried tofu, fresh tofu and fish balls, if using. Ten minutes before serving, add the chilli oil, the sliced Chinese cabbage, deep-fried tofu, fresh tofu and fish balls, if using. For the vinegar, chilli and soy dipping sauce, combine all the dipping sauce ingredients together in a small bowl and set to one side. For the vinegar, chilli and soy dipping sauce, combine all the dipping sauce ingredients together in a small bowl and set to one side. For the Taiwanese dipping sauce, combine all of the dipping sauce ingredients together in a small bowl and set to one side. For the Taiwanese dipping sauce, combine all of the dipping sauce ingredients together in a small bowl and set to one side. To serve, arrange the lamb, prawns, tofu, mushrooms and fishcakes on separate plates. Transfer the soup base to an electric wok or fondue and set it up in the centre of the table. Let guests help themselves and cook the ingredients in the spicy broth. Serve with the dipping sauces. To serve, arrange the lamb, prawns, tofu, mushrooms and fishcakes on separate plates. Transfer the soup base to an electric wok or fondue and set it up in the centre of the table. Let guests help themselves and cook the ingredients in the spicy broth. Serve with the dipping sauces."
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} | f7adf7046ebe41e3fb7a95d3d0e68145294ed739d321d92e88d2c1e5940da61f | Yvonne’s sweet potato & black bean wraps recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yvonnes_sweet_potato__42641_16x9.jpg A simple and easy wrap with spiced sweet potato and a zesty yoghurt sauce. To make this a V-day meal why not cut the sweet potato into little hearts. 1 medium size sweet potato, skin on, cut into small chunks 3 tbsp olive oil2 tbsp cajun seasoning½ tsp mild chilli powder1 red onion, cut into thick slices400g tin black beans, drained, washed and patted dry4 tortillas wraps 8 sun dried tomatoes, sliced2 spring onions, sliced diagonally160g/5½oz drained sweetcornsmall handful fresh coriander, leaves only pinch sea salt and freshly ground black pepper 1 medium size sweet potato, skin on, cut into small chunks 3 tbsp olive oil 2 tbsp cajun seasoning ½ tsp mild chilli powder 1 red onion, cut into thick slices 400g tin black beans, drained, washed and patted dry 4 tortillas wraps 8 sun dried tomatoes, sliced 2 spring onions, sliced diagonally 160g/5½oz drained sweetcorn small handful fresh coriander, leaves only pinch sea salt and freshly ground black pepper 4 tbsp Greek yoghurt1 lime, zest and juice1 tbsp maple syrup 4 tbsp Greek yoghurt 1 lime, zest and juice 1 tbsp maple syrup Method Preheat oven to 220C/200C Fan/Gas 7.Toss the sweet potato chunks with 2 tablespoon olive oil, Cajun seasoning and a pinch of salt. Lay on a baking tray with baking parchment and bake in oven for 20 minutes or until crispy brown with soft centre.Meanwhile, heat a large frying pan over medium heat. Add 1 tablespoon of olive oil, once hot fry the red onion slices for few minutes, then add the black beans and chilli powder. Fry the beans until hot, add little water (about 2 tablespoons) to loosen up the black beans if needed. Then gently mash the beans and red onion with a fork. Season with salt and pepper and remove from the heat.To make the sauce mix the Greek yoghurt, lime zest and juice and maple syrup. In a clean small frying pan, over medium heat, fry the tortillas until lightly charred, this will take about 2 minutes on each side.Place the charred tortillas onto a plate. Spoon on some limy yoghurt, then top with the black beans mixture, roast sweet potato, sun dried tomato, spring onion, sweet corn, and coriander leaves. Preheat oven to 220C/200C Fan/Gas 7. Preheat oven to 220C/200C Fan/Gas 7. Toss the sweet potato chunks with 2 tablespoon olive oil, Cajun seasoning and a pinch of salt. Lay on a baking tray with baking parchment and bake in oven for 20 minutes or until crispy brown with soft centre. Toss the sweet potato chunks with 2 tablespoon olive oil, Cajun seasoning and a pinch of salt. Lay on a baking tray with baking parchment and bake in oven for 20 minutes or until crispy brown with soft centre. Meanwhile, heat a large frying pan over medium heat. Add 1 tablespoon of olive oil, once hot fry the red onion slices for few minutes, then add the black beans and chilli powder. Fry the beans until hot, add little water (about 2 tablespoons) to loosen up the black beans if needed. Then gently mash the beans and red onion with a fork. Season with salt and pepper and remove from the heat. Meanwhile, heat a large frying pan over medium heat. Add 1 tablespoon of olive oil, once hot fry the red onion slices for few minutes, then add the black beans and chilli powder. Fry the beans until hot, add little water (about 2 tablespoons) to loosen up the black beans if needed. Then gently mash the beans and red onion with a fork. Season with salt and pepper and remove from the heat. To make the sauce mix the Greek yoghurt, lime zest and juice and maple syrup. To make the sauce mix the Greek yoghurt, lime zest and juice and maple syrup. In a clean small frying pan, over medium heat, fry the tortillas until lightly charred, this will take about 2 minutes on each side. In a clean small frying pan, over medium heat, fry the tortillas until lightly charred, this will take about 2 minutes on each side. Place the charred tortillas onto a plate. Spoon on some limy yoghurt, then top with the black beans mixture, roast sweet potato, sun dried tomato, spring onion, sweet corn, and coriander leaves. Place the charred tortillas onto a plate. Spoon on some limy yoghurt, then top with the black beans mixture, roast sweet potato, sun dried tomato, spring onion, sweet corn, and coriander leaves. | {
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"title": "Yvonne’s sweet potato & black bean wraps 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/yvonnes_sweet_potato__42641_16x9.jpg A simple and easy wrap with spiced sweet potato and a zesty yoghurt sauce. To make this a V-day meal why not cut the sweet potato into little hearts. 1 medium size sweet potato, skin on, cut into small chunks 3 tbsp olive oil2 tbsp cajun seasoning½ tsp mild chilli powder1 red onion, cut into thick slices400g tin black beans, drained, washed and patted dry4 tortillas wraps 8 sun dried tomatoes, sliced2 spring onions, sliced diagonally160g/5½oz drained sweetcornsmall handful fresh coriander, leaves only pinch sea salt and freshly ground black pepper 1 medium size sweet potato, skin on, cut into small chunks 3 tbsp olive oil 2 tbsp cajun seasoning ½ tsp mild chilli powder 1 red onion, cut into thick slices 400g tin black beans, drained, washed and patted dry 4 tortillas wraps 8 sun dried tomatoes, sliced 2 spring onions, sliced diagonally 160g/5½oz drained sweetcorn small handful fresh coriander, leaves only pinch sea salt and freshly ground black pepper 4 tbsp Greek yoghurt1 lime, zest and juice1 tbsp maple syrup 4 tbsp Greek yoghurt 1 lime, zest and juice 1 tbsp maple syrup Method Preheat oven to 220C/200C Fan/Gas 7.Toss the sweet potato chunks with 2 tablespoon olive oil, Cajun seasoning and a pinch of salt. Lay on a baking tray with baking parchment and bake in oven for 20 minutes or until crispy brown with soft centre.Meanwhile, heat a large frying pan over medium heat. Add 1 tablespoon of olive oil, once hot fry the red onion slices for few minutes, then add the black beans and chilli powder. Fry the beans until hot, add little water (about 2 tablespoons) to loosen up the black beans if needed. Then gently mash the beans and red onion with a fork. Season with salt and pepper and remove from the heat.To make the sauce mix the Greek yoghurt, lime zest and juice and maple syrup. In a clean small frying pan, over medium heat, fry the tortillas until lightly charred, this will take about 2 minutes on each side.Place the charred tortillas onto a plate. Spoon on some limy yoghurt, then top with the black beans mixture, roast sweet potato, sun dried tomato, spring onion, sweet corn, and coriander leaves. Preheat oven to 220C/200C Fan/Gas 7. Preheat oven to 220C/200C Fan/Gas 7. Toss the sweet potato chunks with 2 tablespoon olive oil, Cajun seasoning and a pinch of salt. Lay on a baking tray with baking parchment and bake in oven for 20 minutes or until crispy brown with soft centre. Toss the sweet potato chunks with 2 tablespoon olive oil, Cajun seasoning and a pinch of salt. Lay on a baking tray with baking parchment and bake in oven for 20 minutes or until crispy brown with soft centre. Meanwhile, heat a large frying pan over medium heat. Add 1 tablespoon of olive oil, once hot fry the red onion slices for few minutes, then add the black beans and chilli powder. Fry the beans until hot, add little water (about 2 tablespoons) to loosen up the black beans if needed. Then gently mash the beans and red onion with a fork. Season with salt and pepper and remove from the heat. Meanwhile, heat a large frying pan over medium heat. Add 1 tablespoon of olive oil, once hot fry the red onion slices for few minutes, then add the black beans and chilli powder. Fry the beans until hot, add little water (about 2 tablespoons) to loosen up the black beans if needed. Then gently mash the beans and red onion with a fork. Season with salt and pepper and remove from the heat. To make the sauce mix the Greek yoghurt, lime zest and juice and maple syrup. To make the sauce mix the Greek yoghurt, lime zest and juice and maple syrup. In a clean small frying pan, over medium heat, fry the tortillas until lightly charred, this will take about 2 minutes on each side. In a clean small frying pan, over medium heat, fry the tortillas until lightly charred, this will take about 2 minutes on each side. Place the charred tortillas onto a plate. Spoon on some limy yoghurt, then top with the black beans mixture, roast sweet potato, sun dried tomato, spring onion, sweet corn, and coriander leaves. Place the charred tortillas onto a plate. Spoon on some limy yoghurt, then top with the black beans mixture, roast sweet potato, sun dried tomato, spring onion, sweet corn, and coriander leaves."
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} | 66c907527b4aa45089989b8f4533af157227d00e19543d8a594f40babfd1d2f0 | Mexican-style salad recipe recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mexican_salad_48255_16x9.jpg Inspired by the ingredients of Mexico this colourful vegan salad is quick to put together and really packs a punch. Each serving* provides 355 kcal, 8.9g protein, 24.2g carbohydrate (of which 9.9g sugars), 22.3g fat (of which 4.5g saturates), 11g fibre and 0.3g salt. *Based on 4 servings. 1 small red onion (approx. 60g/2¼oz), quartered then thinly sliced2 limes, juice and zest400–450g tin sweetcorn, drained and lightly rinsed400g tin black beans, drained and lightly rinsed2 large ripe avocadoes, peeled, stone removed and cut into 2cm/¾in cubes100g/3½oz cherry tomatoes, quartered1–3 tbsp finely chopped green chilli2 tsp heaped ground cumin 30g/1oz fresh coriander, stalks and leaves finely chopped2 tbsp rapeseed or olive oil 1 Little Gem lettuce, washed, dried and leaves separatedsalt and pepper 1 small red onion (approx. 60g/2¼oz), quartered then thinly sliced 2 limes, juice and zest 400–450g tin sweetcorn, drained and lightly rinsed 400g tin black beans, drained and lightly rinsed 2 large ripe avocadoes, peeled, stone removed and cut into 2cm/¾in cubes 100g/3½oz cherry tomatoes, quartered 1–3 tbsp finely chopped green chilli 2 tsp heaped ground cumin 30g/1oz fresh coriander, stalks and leaves finely chopped 2 tbsp rapeseed or olive oil 1 Little Gem lettuce, washed, dried and leaves separated salt and pepper Method Place the red onion in a small bowl and mix in a generous pinch of salt and 1 teaspoon of the lime juice. Leave for 10 minutes, then drain out any liquid through a sieve.In a large bowl add the red onion, sweetcorn, black beans, avocado, cherry tomatoes, 1 tablespoon green chilli, cumin, coriander, oil, lime zest and the rest of the lime juice (you should have at least 2 tablespoons). Season with salt and pepper and mix well. Check the seasoning and add more green chilli if you’d like it spicier.Fan the lettuce leaves in a circle onto your serving plate, pile the sweetcorn mix on top and serve. Place the red onion in a small bowl and mix in a generous pinch of salt and 1 teaspoon of the lime juice. Leave for 10 minutes, then drain out any liquid through a sieve. Place the red onion in a small bowl and mix in a generous pinch of salt and 1 teaspoon of the lime juice. Leave for 10 minutes, then drain out any liquid through a sieve. In a large bowl add the red onion, sweetcorn, black beans, avocado, cherry tomatoes, 1 tablespoon green chilli, cumin, coriander, oil, lime zest and the rest of the lime juice (you should have at least 2 tablespoons). Season with salt and pepper and mix well. Check the seasoning and add more green chilli if you’d like it spicier. In a large bowl add the red onion, sweetcorn, black beans, avocado, cherry tomatoes, 1 tablespoon green chilli, cumin, coriander, oil, lime zest and the rest of the lime juice (you should have at least 2 tablespoons). Season with salt and pepper and mix well. Check the seasoning and add more green chilli if you’d like it spicier. Fan the lettuce leaves in a circle onto your serving plate, pile the sweetcorn mix on top and serve. Fan the lettuce leaves in a circle onto your serving plate, pile the sweetcorn mix on top and serve. Recipe tips If prepping this Mexican-style salad in advance, keep the avocado to one side and add on the day to keep it fresher for longer. | {
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"title": "Mexican-style salad recipe recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mexican_salad_48255_16x9.jpg Inspired by the ingredients of Mexico this colourful vegan salad is quick to put together and really packs a punch. Each serving* provides 355 kcal, 8.9g protein, 24.2g carbohydrate (of which 9.9g sugars), 22.3g fat (of which 4.5g saturates), 11g fibre and 0.3g salt. *Based on 4 servings. 1 small red onion (approx. 60g/2¼oz), quartered then thinly sliced2 limes, juice and zest400–450g tin sweetcorn, drained and lightly rinsed400g tin black beans, drained and lightly rinsed2 large ripe avocadoes, peeled, stone removed and cut into 2cm/¾in cubes100g/3½oz cherry tomatoes, quartered1–3 tbsp finely chopped green chilli2 tsp heaped ground cumin 30g/1oz fresh coriander, stalks and leaves finely chopped2 tbsp rapeseed or olive oil 1 Little Gem lettuce, washed, dried and leaves separatedsalt and pepper 1 small red onion (approx. 60g/2¼oz), quartered then thinly sliced 2 limes, juice and zest 400–450g tin sweetcorn, drained and lightly rinsed 400g tin black beans, drained and lightly rinsed 2 large ripe avocadoes, peeled, stone removed and cut into 2cm/¾in cubes 100g/3½oz cherry tomatoes, quartered 1–3 tbsp finely chopped green chilli 2 tsp heaped ground cumin 30g/1oz fresh coriander, stalks and leaves finely chopped 2 tbsp rapeseed or olive oil 1 Little Gem lettuce, washed, dried and leaves separated salt and pepper Method Place the red onion in a small bowl and mix in a generous pinch of salt and 1 teaspoon of the lime juice. Leave for 10 minutes, then drain out any liquid through a sieve.In a large bowl add the red onion, sweetcorn, black beans, avocado, cherry tomatoes, 1 tablespoon green chilli, cumin, coriander, oil, lime zest and the rest of the lime juice (you should have at least 2 tablespoons). Season with salt and pepper and mix well. Check the seasoning and add more green chilli if you’d like it spicier.Fan the lettuce leaves in a circle onto your serving plate, pile the sweetcorn mix on top and serve. Place the red onion in a small bowl and mix in a generous pinch of salt and 1 teaspoon of the lime juice. Leave for 10 minutes, then drain out any liquid through a sieve. Place the red onion in a small bowl and mix in a generous pinch of salt and 1 teaspoon of the lime juice. Leave for 10 minutes, then drain out any liquid through a sieve. In a large bowl add the red onion, sweetcorn, black beans, avocado, cherry tomatoes, 1 tablespoon green chilli, cumin, coriander, oil, lime zest and the rest of the lime juice (you should have at least 2 tablespoons). Season with salt and pepper and mix well. Check the seasoning and add more green chilli if you’d like it spicier. In a large bowl add the red onion, sweetcorn, black beans, avocado, cherry tomatoes, 1 tablespoon green chilli, cumin, coriander, oil, lime zest and the rest of the lime juice (you should have at least 2 tablespoons). Season with salt and pepper and mix well. Check the seasoning and add more green chilli if you’d like it spicier. Fan the lettuce leaves in a circle onto your serving plate, pile the sweetcorn mix on top and serve. Fan the lettuce leaves in a circle onto your serving plate, pile the sweetcorn mix on top and serve. Recipe tips If prepping this Mexican-style salad in advance, keep the avocado to one side and add on the day to keep it fresher for longer."
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} | 2995d44c43d82ffcb0b198adc6878c14775a0811880324b58c82855a5297d5a2 | Black-eyed bean stew recipe
An average of 3.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/black-eye_bean_stew_28824_16x9.jpg This healthy bean stew is quick to put together, packed with protein and easy to assemble from storecupboard ingredients and fresh vegetables. Each serving provides 298 kcal, 12g protein, 52g carbohydrates (of which 16g sugars), 1.6g fat (of which 10g saturates), 10g fibre and 0.4g salt. 3 celery sticks, roughly chopped2 carrots, peeled and roughly chopped1 large sweet potato, scrubbed and cut into 3cm/1¼in chunks1 onion, chopped2 garlic cloves, crushed6 thyme sprigs, leaves only, or 1 tsp dried thyme400g tin chopped tomatoes1 tsp ground turmeric 1 tsp ground allspice½ tsp chilli powder2 x 400g tins black-eyed beans, drained and rinsed1 lime, juice only salt and freshly ground black pepper 3 celery sticks, roughly chopped 2 carrots, peeled and roughly chopped 1 large sweet potato, scrubbed and cut into 3cm/1¼in chunks 1 onion, chopped 2 garlic cloves, crushed 6 thyme sprigs, leaves only, or 1 tsp dried thyme 400g tin chopped tomatoes 1 tsp ground turmeric 1 tsp ground allspice ½ tsp chilli powder 2 x 400g tins black-eyed beans, drained and rinsed 1 lime, juice only salt and freshly ground black pepper 6 spring onions, shreddedlime wedges 6 spring onions, shredded lime wedges Method Combine all of the ingredients, except the black-eye beans and lime juice, in a large saucepan or casserole. Pour in 600ml/20fl oz water, bring to the boil, then reduce the heat. Cover and simmer gently for 25 minutes until the vegetables are soft but still holding their shape.Stir in the beans, bring back to a simmer and cook uncovered for 10 minutes, stirring occasionally. Remove from the heat, stir in the lime juice and season with salt and plenty of black pepper. Spoon the stew into bowls, top with the shredded spring onions and serve with lime wedges. Combine all of the ingredients, except the black-eye beans and lime juice, in a large saucepan or casserole. Pour in 600ml/20fl oz water, bring to the boil, then reduce the heat. Cover and simmer gently for 25 minutes until the vegetables are soft but still holding their shape. Combine all of the ingredients, except the black-eye beans and lime juice, in a large saucepan or casserole. Pour in 600ml/20fl oz water, bring to the boil, then reduce the heat. Cover and simmer gently for 25 minutes until the vegetables are soft but still holding their shape. Stir in the beans, bring back to a simmer and cook uncovered for 10 minutes, stirring occasionally. Remove from the heat, stir in the lime juice and season with salt and plenty of black pepper. Spoon the stew into bowls, top with the shredded spring onions and serve with lime wedges. Stir in the beans, bring back to a simmer and cook uncovered for 10 minutes, stirring occasionally. Remove from the heat, stir in the lime juice and season with salt and plenty of black pepper. Spoon the stew into bowls, top with the shredded spring onions and serve with lime wedges. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Black-eyed bean stew recipe",
"content": "An average of 3.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/black-eye_bean_stew_28824_16x9.jpg This healthy bean stew is quick to put together, packed with protein and easy to assemble from storecupboard ingredients and fresh vegetables. Each serving provides 298 kcal, 12g protein, 52g carbohydrates (of which 16g sugars), 1.6g fat (of which 10g saturates), 10g fibre and 0.4g salt. 3 celery sticks, roughly chopped2 carrots, peeled and roughly chopped1 large sweet potato, scrubbed and cut into 3cm/1¼in chunks1 onion, chopped2 garlic cloves, crushed6 thyme sprigs, leaves only, or 1 tsp dried thyme400g tin chopped tomatoes1 tsp ground turmeric 1 tsp ground allspice½ tsp chilli powder2 x 400g tins black-eyed beans, drained and rinsed1 lime, juice only salt and freshly ground black pepper 3 celery sticks, roughly chopped 2 carrots, peeled and roughly chopped 1 large sweet potato, scrubbed and cut into 3cm/1¼in chunks 1 onion, chopped 2 garlic cloves, crushed 6 thyme sprigs, leaves only, or 1 tsp dried thyme 400g tin chopped tomatoes 1 tsp ground turmeric 1 tsp ground allspice ½ tsp chilli powder 2 x 400g tins black-eyed beans, drained and rinsed 1 lime, juice only salt and freshly ground black pepper 6 spring onions, shreddedlime wedges 6 spring onions, shredded lime wedges Method Combine all of the ingredients, except the black-eye beans and lime juice, in a large saucepan or casserole. Pour in 600ml/20fl oz water, bring to the boil, then reduce the heat. Cover and simmer gently for 25 minutes until the vegetables are soft but still holding their shape.Stir in the beans, bring back to a simmer and cook uncovered for 10 minutes, stirring occasionally. Remove from the heat, stir in the lime juice and season with salt and plenty of black pepper. Spoon the stew into bowls, top with the shredded spring onions and serve with lime wedges. Combine all of the ingredients, except the black-eye beans and lime juice, in a large saucepan or casserole. Pour in 600ml/20fl oz water, bring to the boil, then reduce the heat. Cover and simmer gently for 25 minutes until the vegetables are soft but still holding their shape. Combine all of the ingredients, except the black-eye beans and lime juice, in a large saucepan or casserole. Pour in 600ml/20fl oz water, bring to the boil, then reduce the heat. Cover and simmer gently for 25 minutes until the vegetables are soft but still holding their shape. Stir in the beans, bring back to a simmer and cook uncovered for 10 minutes, stirring occasionally. Remove from the heat, stir in the lime juice and season with salt and plenty of black pepper. Spoon the stew into bowls, top with the shredded spring onions and serve with lime wedges. Stir in the beans, bring back to a simmer and cook uncovered for 10 minutes, stirring occasionally. Remove from the heat, stir in the lime juice and season with salt and plenty of black pepper. Spoon the stew into bowls, top with the shredded spring onions and serve with lime wedges."
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} | 38d3960958dcc3d4da0200f075fac3d89dd0a0d42c1f0f2d685a35a41d418a10 | Vegan blackeye bean curry recipe
An average of 3.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aromaticblackeyebean_73019_16x9.jpg This delicious vegan bean curry recipe is spiced with flavours from the west coast of India. Each serving provides 345kcal ,12g protein, 22g carbohydrate (of which 3g sugars), 20g fat (of which 5g saturates), 13g fibre and trace salt. 2 x 410g/14oz tins of black eyed beans (or use 225g/8oz dried beans, soaked overnight and cooked)1 tbsp cumin seeds1 tbsp coriander seeds1 tsp fennel seeds¼ tsp fenugreek seeds1cm/½in stick cinnamon½ - 2 tsp crushed chilli flakes4 tbsp vegetable oil1 tsp black mustard seeds10 curry leaves (fresh or dried)1 medium onion, finely chopped2 garlic cloves, crushed5cm/2in piece fresh ginger, gratedsalt to taste550ml/1pint water2 tbsp coriander leaves2 tbsp fresh coconut, grated (optional, but do not use desiccated) 2 x 410g/14oz tins of black eyed beans (or use 225g/8oz dried beans, soaked overnight and cooked) 1 tbsp cumin seeds 1 tbsp coriander seeds 1 tsp fennel seeds ¼ tsp fenugreek seeds 1cm/½in stick cinnamon ½ - 2 tsp crushed chilli flakes 4 tbsp vegetable oil 1 tsp black mustard seeds 10 curry leaves (fresh or dried) 1 medium onion, finely chopped 2 garlic cloves, crushed 5cm/2in piece fresh ginger, grated salt to taste 550ml/1pint water 2 tbsp coriander leaves 2 tbsp fresh coconut, grated (optional, but do not use desiccated) Method Drain and rinse the beans, and mash a few lightly with fork.Put the cumin, coriander, fennel and fenugreek seeds with the cinnamon stick into a small heavy-based frying pan. Roast on a medium heat, stirring frequently until the spices change colour and become aromatic, taking care not to burn them.Grind the roasted spices into a fine powder in a coffee grinder, and add crushed chilli flakes.Heat the oil over medium heat. When hot, add the mustard seeds and curry leaves. Remove the pan immediately from heat, cover, and let the seeds and leaves crackle and pop.Put the pan back on heat, add the onion and cook until light golden. Add the ginger and garlic, and cook for a further 30 seconds.Add the beans, ground spice mixture, salt, and water, and bring to the boil.Turn the heat to low, cover and simmer for 20 minutes. Top with coriander leaves and fresh coconut, if using, and serve with rice or flatbreads. Drain and rinse the beans, and mash a few lightly with fork. Drain and rinse the beans, and mash a few lightly with fork. Put the cumin, coriander, fennel and fenugreek seeds with the cinnamon stick into a small heavy-based frying pan. Roast on a medium heat, stirring frequently until the spices change colour and become aromatic, taking care not to burn them. Put the cumin, coriander, fennel and fenugreek seeds with the cinnamon stick into a small heavy-based frying pan. Roast on a medium heat, stirring frequently until the spices change colour and become aromatic, taking care not to burn them. Grind the roasted spices into a fine powder in a coffee grinder, and add crushed chilli flakes. Grind the roasted spices into a fine powder in a coffee grinder, and add crushed chilli flakes. Heat the oil over medium heat. When hot, add the mustard seeds and curry leaves. Remove the pan immediately from heat, cover, and let the seeds and leaves crackle and pop. Heat the oil over medium heat. When hot, add the mustard seeds and curry leaves. Remove the pan immediately from heat, cover, and let the seeds and leaves crackle and pop. Put the pan back on heat, add the onion and cook until light golden. Add the ginger and garlic, and cook for a further 30 seconds. Put the pan back on heat, add the onion and cook until light golden. Add the ginger and garlic, and cook for a further 30 seconds. Add the beans, ground spice mixture, salt, and water, and bring to the boil. Add the beans, ground spice mixture, salt, and water, and bring to the boil. Turn the heat to low, cover and simmer for 20 minutes. Turn the heat to low, cover and simmer for 20 minutes. Top with coriander leaves and fresh coconut, if using, and serve with rice or flatbreads. Top with coriander leaves and fresh coconut, if using, and serve with rice or flatbreads. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Vegan blackeye bean curry 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/aromaticblackeyebean_73019_16x9.jpg This delicious vegan bean curry recipe is spiced with flavours from the west coast of India. Each serving provides 345kcal ,12g protein, 22g carbohydrate (of which 3g sugars), 20g fat (of which 5g saturates), 13g fibre and trace salt. 2 x 410g/14oz tins of black eyed beans (or use 225g/8oz dried beans, soaked overnight and cooked)1 tbsp cumin seeds1 tbsp coriander seeds1 tsp fennel seeds¼ tsp fenugreek seeds1cm/½in stick cinnamon½ - 2 tsp crushed chilli flakes4 tbsp vegetable oil1 tsp black mustard seeds10 curry leaves (fresh or dried)1 medium onion, finely chopped2 garlic cloves, crushed5cm/2in piece fresh ginger, gratedsalt to taste550ml/1pint water2 tbsp coriander leaves2 tbsp fresh coconut, grated (optional, but do not use desiccated) 2 x 410g/14oz tins of black eyed beans (or use 225g/8oz dried beans, soaked overnight and cooked) 1 tbsp cumin seeds 1 tbsp coriander seeds 1 tsp fennel seeds ¼ tsp fenugreek seeds 1cm/½in stick cinnamon ½ - 2 tsp crushed chilli flakes 4 tbsp vegetable oil 1 tsp black mustard seeds 10 curry leaves (fresh or dried) 1 medium onion, finely chopped 2 garlic cloves, crushed 5cm/2in piece fresh ginger, grated salt to taste 550ml/1pint water 2 tbsp coriander leaves 2 tbsp fresh coconut, grated (optional, but do not use desiccated) Method Drain and rinse the beans, and mash a few lightly with fork.Put the cumin, coriander, fennel and fenugreek seeds with the cinnamon stick into a small heavy-based frying pan. Roast on a medium heat, stirring frequently until the spices change colour and become aromatic, taking care not to burn them.Grind the roasted spices into a fine powder in a coffee grinder, and add crushed chilli flakes.Heat the oil over medium heat. When hot, add the mustard seeds and curry leaves. Remove the pan immediately from heat, cover, and let the seeds and leaves crackle and pop.Put the pan back on heat, add the onion and cook until light golden. Add the ginger and garlic, and cook for a further 30 seconds.Add the beans, ground spice mixture, salt, and water, and bring to the boil.Turn the heat to low, cover and simmer for 20 minutes. Top with coriander leaves and fresh coconut, if using, and serve with rice or flatbreads. Drain and rinse the beans, and mash a few lightly with fork. Drain and rinse the beans, and mash a few lightly with fork. Put the cumin, coriander, fennel and fenugreek seeds with the cinnamon stick into a small heavy-based frying pan. Roast on a medium heat, stirring frequently until the spices change colour and become aromatic, taking care not to burn them. Put the cumin, coriander, fennel and fenugreek seeds with the cinnamon stick into a small heavy-based frying pan. Roast on a medium heat, stirring frequently until the spices change colour and become aromatic, taking care not to burn them. Grind the roasted spices into a fine powder in a coffee grinder, and add crushed chilli flakes. Grind the roasted spices into a fine powder in a coffee grinder, and add crushed chilli flakes. Heat the oil over medium heat. When hot, add the mustard seeds and curry leaves. Remove the pan immediately from heat, cover, and let the seeds and leaves crackle and pop. Heat the oil over medium heat. When hot, add the mustard seeds and curry leaves. Remove the pan immediately from heat, cover, and let the seeds and leaves crackle and pop. Put the pan back on heat, add the onion and cook until light golden. Add the ginger and garlic, and cook for a further 30 seconds. Put the pan back on heat, add the onion and cook until light golden. Add the ginger and garlic, and cook for a further 30 seconds. Add the beans, ground spice mixture, salt, and water, and bring to the boil. Add the beans, ground spice mixture, salt, and water, and bring to the boil. Turn the heat to low, cover and simmer for 20 minutes. Turn the heat to low, cover and simmer for 20 minutes. Top with coriander leaves and fresh coconut, if using, and serve with rice or flatbreads. Top with coriander leaves and fresh coconut, if using, and serve with rice or flatbreads."
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} | 9cbb4aa44da8de2ac8cc9f82c408fa2269d54e3644b5694abee241302e887973 | Vegan borlotti bean stew recipe
An average of 0.0 out of 5 stars from 0 ratings A warming vegan borlotti bean and tomato stew. Serve as a side or with crusty bread as a main. 500g/1lb 2oz shelled borlotti beans (podded from 1kg fresh or 250g dried beans that have been soaked overnight in cold water)2 large plum tomatoes, cut into large chunks1 garlic bulb, the very top sliced off to just reveal the cloves2 bay leaves3 sprigs sage1 small bunch thyme100ml/3½fl oz olive oil1 tsp salt 500g/1lb 2oz shelled borlotti beans (podded from 1kg fresh or 250g dried beans that have been soaked overnight in cold water) 2 large plum tomatoes, cut into large chunks 1 garlic bulb, the very top sliced off to just reveal the cloves 2 bay leaves 3 sprigs sage 1 small bunch thyme 100ml/3½fl oz olive oil 1 tsp salt Method Bring the beans to the boil in plenty of fresh water, skim well and cook for 5 minutes, then strain and return to the same saucepan. Add 750ml/26fl oz water, the tomato, garlic bulb and bay leaves. Tie the sage and thyme together with a bit of string and put into the pan.Bring back to a steady boil, skimming off any foam that comes to the top. Add the olive oil and the salt. Simmer very slowly for 40 minutes, until the beans are very soft (it may take longer if you are using the dried variety). Remove from the stove. Remove the garlic head from the beans and place on a chopping board. Squeeze all the cooked cloves out of the skins. Discard the thyme, sage and bay leaves. Stir the garlic into the beans and taste, adjust the seasoning to your liking. Bring the beans to the boil in plenty of fresh water, skim well and cook for 5 minutes, then strain and return to the same saucepan. Bring the beans to the boil in plenty of fresh water, skim well and cook for 5 minutes, then strain and return to the same saucepan. Add 750ml/26fl oz water, the tomato, garlic bulb and bay leaves. Tie the sage and thyme together with a bit of string and put into the pan. Add 750ml/26fl oz water, the tomato, garlic bulb and bay leaves. Tie the sage and thyme together with a bit of string and put into the pan. Bring back to a steady boil, skimming off any foam that comes to the top. Add the olive oil and the salt. Simmer very slowly for 40 minutes, until the beans are very soft (it may take longer if you are using the dried variety). Bring back to a steady boil, skimming off any foam that comes to the top. Add the olive oil and the salt. Simmer very slowly for 40 minutes, until the beans are very soft (it may take longer if you are using the dried variety). Remove from the stove. Remove from the stove. Remove the garlic head from the beans and place on a chopping board. Squeeze all the cooked cloves out of the skins. Discard the thyme, sage and bay leaves. Remove the garlic head from the beans and place on a chopping board. Squeeze all the cooked cloves out of the skins. Discard the thyme, sage and bay leaves. Stir the garlic into the beans and taste, adjust the seasoning to your liking. Stir the garlic into the beans and taste, adjust the seasoning to your liking. | {
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"title": "Vegan borlotti bean stew recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A warming vegan borlotti bean and tomato stew. Serve as a side or with crusty bread as a main. 500g/1lb 2oz shelled borlotti beans (podded from 1kg fresh or 250g dried beans that have been soaked overnight in cold water)2 large plum tomatoes, cut into large chunks1 garlic bulb, the very top sliced off to just reveal the cloves2 bay leaves3 sprigs sage1 small bunch thyme100ml/3½fl oz olive oil1 tsp salt 500g/1lb 2oz shelled borlotti beans (podded from 1kg fresh or 250g dried beans that have been soaked overnight in cold water) 2 large plum tomatoes, cut into large chunks 1 garlic bulb, the very top sliced off to just reveal the cloves 2 bay leaves 3 sprigs sage 1 small bunch thyme 100ml/3½fl oz olive oil 1 tsp salt Method Bring the beans to the boil in plenty of fresh water, skim well and cook for 5 minutes, then strain and return to the same saucepan. Add 750ml/26fl oz water, the tomato, garlic bulb and bay leaves. Tie the sage and thyme together with a bit of string and put into the pan.Bring back to a steady boil, skimming off any foam that comes to the top. Add the olive oil and the salt. Simmer very slowly for 40 minutes, until the beans are very soft (it may take longer if you are using the dried variety). Remove from the stove. Remove the garlic head from the beans and place on a chopping board. Squeeze all the cooked cloves out of the skins. Discard the thyme, sage and bay leaves. Stir the garlic into the beans and taste, adjust the seasoning to your liking. Bring the beans to the boil in plenty of fresh water, skim well and cook for 5 minutes, then strain and return to the same saucepan. Bring the beans to the boil in plenty of fresh water, skim well and cook for 5 minutes, then strain and return to the same saucepan. Add 750ml/26fl oz water, the tomato, garlic bulb and bay leaves. Tie the sage and thyme together with a bit of string and put into the pan. Add 750ml/26fl oz water, the tomato, garlic bulb and bay leaves. Tie the sage and thyme together with a bit of string and put into the pan. Bring back to a steady boil, skimming off any foam that comes to the top. Add the olive oil and the salt. Simmer very slowly for 40 minutes, until the beans are very soft (it may take longer if you are using the dried variety). Bring back to a steady boil, skimming off any foam that comes to the top. Add the olive oil and the salt. Simmer very slowly for 40 minutes, until the beans are very soft (it may take longer if you are using the dried variety). Remove from the stove. Remove from the stove. Remove the garlic head from the beans and place on a chopping board. Squeeze all the cooked cloves out of the skins. Discard the thyme, sage and bay leaves. Remove the garlic head from the beans and place on a chopping board. Squeeze all the cooked cloves out of the skins. Discard the thyme, sage and bay leaves. Stir the garlic into the beans and taste, adjust the seasoning to your liking. Stir the garlic into the beans and taste, adjust the seasoning to your liking."
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} | 5eab9d9b5738c7243fbf69447688444ea6f5e7a9e62ff30a526ec6daf69f1438 | Olive harvester's soup recipe
An average of 2.3 out of 5 stars from 6 ratings A hearty, rustic Italian soup made with vegetables, beans and plenty of garlic-infused olive oil to enrich the flavour. 200g/7oz soaked dried cannellini or borlotti beans (don’t use pre-cooked beans)6 whole garlic cloves, peeled 20g/¾oz fresh sage, chopped150ml/¼ pint olive oil, plus extra to serve2 tsp tomato purée 100g/3½oz cavolo nero, chopped½ spring cabbage, chopped 100g/3½oz butternut squash, peeled and finely diced1 onion, finely diced 1 carrot, peeled and finely diced 1 leek, diced ½ fennel bulb, finely diced 1 stick celery, finely diced 1 small courgette, finely diced 200g/7oz soaked dried cannellini or borlotti beans (don’t use pre-cooked beans) 6 whole garlic cloves, peeled 20g/¾oz fresh sage, chopped 150ml/¼ pint olive oil, plus extra to serve 2 tsp tomato purée 100g/3½oz cavolo nero, chopped ½ spring cabbage, chopped 100g/3½oz butternut squash, peeled and finely diced 1 onion, finely diced 1 carrot, peeled and finely diced 1 leek, diced ½ fennel bulb, finely diced 1 stick celery, finely diced 1 small courgette, finely diced 1 tbsp fennel fronds2 tbsp fresh parsley leaves1 tbsp fresh mint leaves1 small grilled focaccia 1 tbsp fennel fronds 2 tbsp fresh parsley leaves 1 tbsp fresh mint leaves 1 small grilled focaccia Method Add the beans, 4 garlic cloves and three quarters of sage to a large casserole pot. and simmer for around 1 hour 30 minutes until tender.In another pan, warm the olive oil with two smashed garlic cloves and the rest of the chopped sage, then add the tomato purée to make a paste. This will take 3–4 minutes on medium heat. Stir the paste into the beans and bring to the boil.Add the cavolo nero, cabbage and squash then simmer for 10 minutes.Add the onion, carrot, leek, fennel and celery. Simmer for another 10 minutes.Stir in the courgette and simmer for another 5 minutes, then stir in the herbs and serve with a little drizzle of olive oil and the grilled focaccia. Add the beans, 4 garlic cloves and three quarters of sage to a large casserole pot. and simmer for around 1 hour 30 minutes until tender. Add the beans, 4 garlic cloves and three quarters of sage to a large casserole pot. and simmer for around 1 hour 30 minutes until tender. In another pan, warm the olive oil with two smashed garlic cloves and the rest of the chopped sage, then add the tomato purée to make a paste. This will take 3–4 minutes on medium heat. In another pan, warm the olive oil with two smashed garlic cloves and the rest of the chopped sage, then add the tomato purée to make a paste. This will take 3–4 minutes on medium heat. Stir the paste into the beans and bring to the boil. Stir the paste into the beans and bring to the boil. Add the cavolo nero, cabbage and squash then simmer for 10 minutes. Add the cavolo nero, cabbage and squash then simmer for 10 minutes. Add the onion, carrot, leek, fennel and celery. Simmer for another 10 minutes. Add the onion, carrot, leek, fennel and celery. Simmer for another 10 minutes. Stir in the courgette and simmer for another 5 minutes, then stir in the herbs and serve with a little drizzle of olive oil and the grilled focaccia. Stir in the courgette and simmer for another 5 minutes, then stir in the herbs and serve with a little drizzle of olive oil and the grilled focaccia. | {
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"title": "Olive harvester's soup recipe",
"content": "An average of 2.3 out of 5 stars from 6 ratings A hearty, rustic Italian soup made with vegetables, beans and plenty of garlic-infused olive oil to enrich the flavour. 200g/7oz soaked dried cannellini or borlotti beans (don’t use pre-cooked beans)6 whole garlic cloves, peeled 20g/¾oz fresh sage, chopped150ml/¼ pint olive oil, plus extra to serve2 tsp tomato purée 100g/3½oz cavolo nero, chopped½ spring cabbage, chopped 100g/3½oz butternut squash, peeled and finely diced1 onion, finely diced 1 carrot, peeled and finely diced 1 leek, diced ½ fennel bulb, finely diced 1 stick celery, finely diced 1 small courgette, finely diced 200g/7oz soaked dried cannellini or borlotti beans (don’t use pre-cooked beans) 6 whole garlic cloves, peeled 20g/¾oz fresh sage, chopped 150ml/¼ pint olive oil, plus extra to serve 2 tsp tomato purée 100g/3½oz cavolo nero, chopped ½ spring cabbage, chopped 100g/3½oz butternut squash, peeled and finely diced 1 onion, finely diced 1 carrot, peeled and finely diced 1 leek, diced ½ fennel bulb, finely diced 1 stick celery, finely diced 1 small courgette, finely diced 1 tbsp fennel fronds2 tbsp fresh parsley leaves1 tbsp fresh mint leaves1 small grilled focaccia 1 tbsp fennel fronds 2 tbsp fresh parsley leaves 1 tbsp fresh mint leaves 1 small grilled focaccia Method Add the beans, 4 garlic cloves and three quarters of sage to a large casserole pot. and simmer for around 1 hour 30 minutes until tender.In another pan, warm the olive oil with two smashed garlic cloves and the rest of the chopped sage, then add the tomato purée to make a paste. This will take 3–4 minutes on medium heat. Stir the paste into the beans and bring to the boil.Add the cavolo nero, cabbage and squash then simmer for 10 minutes.Add the onion, carrot, leek, fennel and celery. Simmer for another 10 minutes.Stir in the courgette and simmer for another 5 minutes, then stir in the herbs and serve with a little drizzle of olive oil and the grilled focaccia. Add the beans, 4 garlic cloves and three quarters of sage to a large casserole pot. and simmer for around 1 hour 30 minutes until tender. Add the beans, 4 garlic cloves and three quarters of sage to a large casserole pot. and simmer for around 1 hour 30 minutes until tender. In another pan, warm the olive oil with two smashed garlic cloves and the rest of the chopped sage, then add the tomato purée to make a paste. This will take 3–4 minutes on medium heat. In another pan, warm the olive oil with two smashed garlic cloves and the rest of the chopped sage, then add the tomato purée to make a paste. This will take 3–4 minutes on medium heat. Stir the paste into the beans and bring to the boil. Stir the paste into the beans and bring to the boil. Add the cavolo nero, cabbage and squash then simmer for 10 minutes. Add the cavolo nero, cabbage and squash then simmer for 10 minutes. Add the onion, carrot, leek, fennel and celery. Simmer for another 10 minutes. Add the onion, carrot, leek, fennel and celery. Simmer for another 10 minutes. Stir in the courgette and simmer for another 5 minutes, then stir in the herbs and serve with a little drizzle of olive oil and the grilled focaccia. Stir in the courgette and simmer for another 5 minutes, then stir in the herbs and serve with a little drizzle of olive oil and the grilled focaccia."
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} | f25687790279f6a2e29020dafed01b4363928b6c5a8f686e83e04bef872cd107 | Chicken Milanese with beans and salsa verde recipe
An average of 3.5 out of 5 stars from 4 ratings Chicken breasts are deep fried in breadcrumbs and served with beans and salsa verde in this Italian-inspired dish. 150g/5½oz borlotti beans1 onion1 celery stick½ head of garlic, cloves divided and peeled3 thyme sprigs 150g/5½oz borlotti beans 1 onion 1 celery stick ½ head of garlic, cloves divided and peeled 3 thyme sprigs 2 chicken breasts, butterflied (cut through centre and opened out flat)100g/3½oz plain flour1 free-range egg yolk, beaten100g/3½oz panko breadcrumbs2 tbsp olive oil 75g/2¾oz unsalted butter, diced1 tbsp chopped fresh summer savory¼ lemon, juice onlysea salt and freshly ground black pepper 2 chicken breasts, butterflied (cut through centre and opened out flat) 100g/3½oz plain flour 1 free-range egg yolk, beaten 100g/3½oz panko breadcrumbs 2 tbsp olive oil 75g/2¾oz unsalted butter, diced 1 tbsp chopped fresh summer savory ¼ lemon, juice only sea salt and freshly ground black pepper ½ bunch fresh flatleaf parsley½ bunch fresh mint½ bunch fresh chives125ml/4fl oz extra virgin olive oil1 tsp capers2 anchovies½ lemon, juice only ½ bunch fresh flatleaf parsley ½ bunch fresh mint ½ bunch fresh chives 125ml/4fl oz extra virgin olive oil 1 tsp capers 2 anchovies ½ lemon, juice only Method For the beans, put all the ingredients in a saucepan and simmer over a medium heat for 10–15 minutes, or until the beans are tender. Leave to cool in the cooking liquor and then drain the beans, discarding the vegetables, herbs and garlic. Set aside. For the chicken Milanese, lay out a double layer of cling film and place a chicken breast on top, cut-side up. Place another double layer of cling film on top of the chicken. Flatten the chicken evenly using a specialist meat bat or the back of a pan until it is about 1cm/½in thick. Repeat with the other breast. Place the flour on a plate and season with salt and pepper. Put the egg in a bowl and the breadcrumbs on a separate plate. Dredge the chicken breasts in the flour followed by the egg and then the breadcrumbs. Ensure the breasts are fully coated and season with salt and pepper. Heat the oil in a large, non-stick frying pan and fry the chicken for 5–7 minutes on each side, until golden brown and cooked through with no traces of pink. Add the butter and savory to the pan and cook until foaming, whilst basting the chicken. The savory should lightly crisp up. Remove the chicken and savory using a slotted spoon and transfer to kitchen paper to drain. Squeeze over the lemon juice.For the salsa verde, place the herbs, oil, capers and anchovies in a blender. Blend to a rough purée and then season with the salt, pepper and lemon juice. Place the chicken on warmed plates and spoon the beans and salsa verde over the top. Garnish with the crispy savory and serve immediately. For the beans, put all the ingredients in a saucepan and simmer over a medium heat for 10–15 minutes, or until the beans are tender. Leave to cool in the cooking liquor and then drain the beans, discarding the vegetables, herbs and garlic. Set aside. For the beans, put all the ingredients in a saucepan and simmer over a medium heat for 10–15 minutes, or until the beans are tender. Leave to cool in the cooking liquor and then drain the beans, discarding the vegetables, herbs and garlic. Set aside. For the chicken Milanese, lay out a double layer of cling film and place a chicken breast on top, cut-side up. Place another double layer of cling film on top of the chicken. Flatten the chicken evenly using a specialist meat bat or the back of a pan until it is about 1cm/½in thick. Repeat with the other breast. For the chicken Milanese, lay out a double layer of cling film and place a chicken breast on top, cut-side up. Place another double layer of cling film on top of the chicken. Flatten the chicken evenly using a specialist meat bat or the back of a pan until it is about 1cm/½in thick. Repeat with the other breast. Place the flour on a plate and season with salt and pepper. Put the egg in a bowl and the breadcrumbs on a separate plate. Dredge the chicken breasts in the flour followed by the egg and then the breadcrumbs. Ensure the breasts are fully coated and season with salt and pepper. Place the flour on a plate and season with salt and pepper. Put the egg in a bowl and the breadcrumbs on a separate plate. Dredge the chicken breasts in the flour followed by the egg and then the breadcrumbs. Ensure the breasts are fully coated and season with salt and pepper. Heat the oil in a large, non-stick frying pan and fry the chicken for 5–7 minutes on each side, until golden brown and cooked through with no traces of pink. Heat the oil in a large, non-stick frying pan and fry the chicken for 5–7 minutes on each side, until golden brown and cooked through with no traces of pink. Add the butter and savory to the pan and cook until foaming, whilst basting the chicken. The savory should lightly crisp up. Remove the chicken and savory using a slotted spoon and transfer to kitchen paper to drain. Squeeze over the lemon juice. Add the butter and savory to the pan and cook until foaming, whilst basting the chicken. The savory should lightly crisp up. Remove the chicken and savory using a slotted spoon and transfer to kitchen paper to drain. Squeeze over the lemon juice. For the salsa verde, place the herbs, oil, capers and anchovies in a blender. Blend to a rough purée and then season with the salt, pepper and lemon juice. For the salsa verde, place the herbs, oil, capers and anchovies in a blender. Blend to a rough purée and then season with the salt, pepper and lemon juice. Place the chicken on warmed plates and spoon the beans and salsa verde over the top. Garnish with the crispy savory and serve immediately. Place the chicken on warmed plates and spoon the beans and salsa verde over the top. Garnish with the crispy savory and serve immediately. | {
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"title": "Chicken Milanese with beans and salsa verde recipe",
"content": "An average of 3.5 out of 5 stars from 4 ratings Chicken breasts are deep fried in breadcrumbs and served with beans and salsa verde in this Italian-inspired dish. 150g/5½oz borlotti beans1 onion1 celery stick½ head of garlic, cloves divided and peeled3 thyme sprigs 150g/5½oz borlotti beans 1 onion 1 celery stick ½ head of garlic, cloves divided and peeled 3 thyme sprigs 2 chicken breasts, butterflied (cut through centre and opened out flat)100g/3½oz plain flour1 free-range egg yolk, beaten100g/3½oz panko breadcrumbs2 tbsp olive oil 75g/2¾oz unsalted butter, diced1 tbsp chopped fresh summer savory¼ lemon, juice onlysea salt and freshly ground black pepper 2 chicken breasts, butterflied (cut through centre and opened out flat) 100g/3½oz plain flour 1 free-range egg yolk, beaten 100g/3½oz panko breadcrumbs 2 tbsp olive oil 75g/2¾oz unsalted butter, diced 1 tbsp chopped fresh summer savory ¼ lemon, juice only sea salt and freshly ground black pepper ½ bunch fresh flatleaf parsley½ bunch fresh mint½ bunch fresh chives125ml/4fl oz extra virgin olive oil1 tsp capers2 anchovies½ lemon, juice only ½ bunch fresh flatleaf parsley ½ bunch fresh mint ½ bunch fresh chives 125ml/4fl oz extra virgin olive oil 1 tsp capers 2 anchovies ½ lemon, juice only Method For the beans, put all the ingredients in a saucepan and simmer over a medium heat for 10–15 minutes, or until the beans are tender. Leave to cool in the cooking liquor and then drain the beans, discarding the vegetables, herbs and garlic. Set aside. For the chicken Milanese, lay out a double layer of cling film and place a chicken breast on top, cut-side up. Place another double layer of cling film on top of the chicken. Flatten the chicken evenly using a specialist meat bat or the back of a pan until it is about 1cm/½in thick. Repeat with the other breast. Place the flour on a plate and season with salt and pepper. Put the egg in a bowl and the breadcrumbs on a separate plate. Dredge the chicken breasts in the flour followed by the egg and then the breadcrumbs. Ensure the breasts are fully coated and season with salt and pepper. Heat the oil in a large, non-stick frying pan and fry the chicken for 5–7 minutes on each side, until golden brown and cooked through with no traces of pink. Add the butter and savory to the pan and cook until foaming, whilst basting the chicken. The savory should lightly crisp up. Remove the chicken and savory using a slotted spoon and transfer to kitchen paper to drain. Squeeze over the lemon juice.For the salsa verde, place the herbs, oil, capers and anchovies in a blender. Blend to a rough purée and then season with the salt, pepper and lemon juice. Place the chicken on warmed plates and spoon the beans and salsa verde over the top. Garnish with the crispy savory and serve immediately. For the beans, put all the ingredients in a saucepan and simmer over a medium heat for 10–15 minutes, or until the beans are tender. Leave to cool in the cooking liquor and then drain the beans, discarding the vegetables, herbs and garlic. Set aside. For the beans, put all the ingredients in a saucepan and simmer over a medium heat for 10–15 minutes, or until the beans are tender. Leave to cool in the cooking liquor and then drain the beans, discarding the vegetables, herbs and garlic. Set aside. For the chicken Milanese, lay out a double layer of cling film and place a chicken breast on top, cut-side up. Place another double layer of cling film on top of the chicken. Flatten the chicken evenly using a specialist meat bat or the back of a pan until it is about 1cm/½in thick. Repeat with the other breast. For the chicken Milanese, lay out a double layer of cling film and place a chicken breast on top, cut-side up. Place another double layer of cling film on top of the chicken. Flatten the chicken evenly using a specialist meat bat or the back of a pan until it is about 1cm/½in thick. Repeat with the other breast. Place the flour on a plate and season with salt and pepper. Put the egg in a bowl and the breadcrumbs on a separate plate. Dredge the chicken breasts in the flour followed by the egg and then the breadcrumbs. Ensure the breasts are fully coated and season with salt and pepper. Place the flour on a plate and season with salt and pepper. Put the egg in a bowl and the breadcrumbs on a separate plate. Dredge the chicken breasts in the flour followed by the egg and then the breadcrumbs. Ensure the breasts are fully coated and season with salt and pepper. Heat the oil in a large, non-stick frying pan and fry the chicken for 5–7 minutes on each side, until golden brown and cooked through with no traces of pink. Heat the oil in a large, non-stick frying pan and fry the chicken for 5–7 minutes on each side, until golden brown and cooked through with no traces of pink. Add the butter and savory to the pan and cook until foaming, whilst basting the chicken. The savory should lightly crisp up. Remove the chicken and savory using a slotted spoon and transfer to kitchen paper to drain. Squeeze over the lemon juice. Add the butter and savory to the pan and cook until foaming, whilst basting the chicken. The savory should lightly crisp up. Remove the chicken and savory using a slotted spoon and transfer to kitchen paper to drain. Squeeze over the lemon juice. For the salsa verde, place the herbs, oil, capers and anchovies in a blender. Blend to a rough purée and then season with the salt, pepper and lemon juice. For the salsa verde, place the herbs, oil, capers and anchovies in a blender. Blend to a rough purée and then season with the salt, pepper and lemon juice. Place the chicken on warmed plates and spoon the beans and salsa verde over the top. Garnish with the crispy savory and serve immediately. Place the chicken on warmed plates and spoon the beans and salsa verde over the top. Garnish with the crispy savory and serve immediately."
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} | d929b9389725e5e8c50886cbdda2a219524f7f5a4b5ddd9afaaa8cd536d6c054 | Roast rump of lamb with pan-fried courgettes recipe
Roast rump of lamb with pan-fried courgettes and a borlotti bean, olive and confit tomato broth An average of 5.0 out of 5 stars from 1 rating An Italian-inspired roast served with slow-cooked tomatoes. Lamb rump (also called chump) is a restaurant favourite thanks to its excellent flavour and tenderness - even when cooked quickly as it is here. 2 tomatoes, skinned, quartered and seeds removed3 tbsp olive oil2 sprigs thyme, leaves only1 sprig rosemary, leaves onlysalt and freshly ground black pepper 2 tomatoes, skinned, quartered and seeds removed 3 tbsp olive oil 2 sprigs thyme, leaves only 1 sprig rosemary, leaves only salt and freshly ground black pepper 2 x 175g/6oz rumps of lambsalt and freshly ground black pepper3 tbsp olive oil2 shallots, finely chopped50ml/2fl oz balsamic vinegar50g/2oz canned borlotti beans, rinsed and drained200ml/7fl oz lamb stock 12 Greek black olives, pits removed2 tbsp finely chopped fresh mint 2 courgettes, grated 2 x 175g/6oz rumps of lamb salt and freshly ground black pepper 3 tbsp olive oil 2 shallots, finely chopped 50ml/2fl oz balsamic vinegar 50g/2oz canned borlotti beans, rinsed and drained 200ml/7fl oz lamb stock 12 Greek black olives, pits removed 2 tbsp finely chopped fresh mint 2 courgettes, grated Method For the confit tomatoes, preheat the oven to 100C/300F/Gas 2.Place the tomatoes onto a baking tray and drizzle with the olive oil.Sprinkle over the thyme and rosemary leaves and season with salt and freshly ground black pepper, to taste.Place in the oven and roast for two hours until soft and slightly collapsed.For the lamb, increase the oven temperature to 170C/340F/Gas 3. Season the lamb with salt and freshly ground black pepper.Heat an ovenproof frying pan until hot, add one tablespoon of the olive oil and the lamb to the pan and cook on both sides until browned.Place in the oven and cook for 8-10 minutes. Remove from the oven, cover with aluminium foil and rest the meat in a warm place.Heat a separate frying pan until hot and add one tablespoon of the olive oil. Add the shallots to the pan and cook for two minutes until softened.Add the balsamic vinegar, borlotti beans and stock, bring to the boil, then turn down the heat and simmer for 2-3 minutes.Add the olives, mint and confit tomatoes.Heat a separate frying pan until hot, add the remaining olive oil and the grated courgettes. Fry for two minutes until just wilted. Season with salt and black pepper, to taste, and carefully tip out any excess liquid.To serve, slice the lamb thickly. Arrange the courgette in two serving bowls. Place the sliced lamb on top and finish by spooning the sauce around. For the confit tomatoes, preheat the oven to 100C/300F/Gas 2. For the confit tomatoes, preheat the oven to 100C/300F/Gas 2. Place the tomatoes onto a baking tray and drizzle with the olive oil. Place the tomatoes onto a baking tray and drizzle with the olive oil. Sprinkle over the thyme and rosemary leaves and season with salt and freshly ground black pepper, to taste. Sprinkle over the thyme and rosemary leaves and season with salt and freshly ground black pepper, to taste. Place in the oven and roast for two hours until soft and slightly collapsed. Place in the oven and roast for two hours until soft and slightly collapsed. For the lamb, increase the oven temperature to 170C/340F/Gas 3. Season the lamb with salt and freshly ground black pepper. For the lamb, increase the oven temperature to 170C/340F/Gas 3. Season the lamb with salt and freshly ground black pepper. Heat an ovenproof frying pan until hot, add one tablespoon of the olive oil and the lamb to the pan and cook on both sides until browned. Heat an ovenproof frying pan until hot, add one tablespoon of the olive oil and the lamb to the pan and cook on both sides until browned. Place in the oven and cook for 8-10 minutes. Remove from the oven, cover with aluminium foil and rest the meat in a warm place. Place in the oven and cook for 8-10 minutes. Remove from the oven, cover with aluminium foil and rest the meat in a warm place. Heat a separate frying pan until hot and add one tablespoon of the olive oil. Add the shallots to the pan and cook for two minutes until softened. Heat a separate frying pan until hot and add one tablespoon of the olive oil. Add the shallots to the pan and cook for two minutes until softened. Add the balsamic vinegar, borlotti beans and stock, bring to the boil, then turn down the heat and simmer for 2-3 minutes. Add the balsamic vinegar, borlotti beans and stock, bring to the boil, then turn down the heat and simmer for 2-3 minutes. Add the olives, mint and confit tomatoes. Add the olives, mint and confit tomatoes. Heat a separate frying pan until hot, add the remaining olive oil and the grated courgettes. Fry for two minutes until just wilted. Season with salt and black pepper, to taste, and carefully tip out any excess liquid. Heat a separate frying pan until hot, add the remaining olive oil and the grated courgettes. Fry for two minutes until just wilted. Season with salt and black pepper, to taste, and carefully tip out any excess liquid. To serve, slice the lamb thickly. Arrange the courgette in two serving bowls. Place the sliced lamb on top and finish by spooning the sauce around. To serve, slice the lamb thickly. Arrange the courgette in two serving bowls. Place the sliced lamb on top and finish by spooning the sauce around. | {
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"title": "Roast rump of lamb with pan-fried courgettes recipe",
"content": "Roast rump of lamb with pan-fried courgettes and a borlotti bean, olive and confit tomato broth An average of 5.0 out of 5 stars from 1 rating An Italian-inspired roast served with slow-cooked tomatoes. Lamb rump (also called chump) is a restaurant favourite thanks to its excellent flavour and tenderness - even when cooked quickly as it is here. 2 tomatoes, skinned, quartered and seeds removed3 tbsp olive oil2 sprigs thyme, leaves only1 sprig rosemary, leaves onlysalt and freshly ground black pepper 2 tomatoes, skinned, quartered and seeds removed 3 tbsp olive oil 2 sprigs thyme, leaves only 1 sprig rosemary, leaves only salt and freshly ground black pepper 2 x 175g/6oz rumps of lambsalt and freshly ground black pepper3 tbsp olive oil2 shallots, finely chopped50ml/2fl oz balsamic vinegar50g/2oz canned borlotti beans, rinsed and drained200ml/7fl oz lamb stock 12 Greek black olives, pits removed2 tbsp finely chopped fresh mint 2 courgettes, grated 2 x 175g/6oz rumps of lamb salt and freshly ground black pepper 3 tbsp olive oil 2 shallots, finely chopped 50ml/2fl oz balsamic vinegar 50g/2oz canned borlotti beans, rinsed and drained 200ml/7fl oz lamb stock 12 Greek black olives, pits removed 2 tbsp finely chopped fresh mint 2 courgettes, grated Method For the confit tomatoes, preheat the oven to 100C/300F/Gas 2.Place the tomatoes onto a baking tray and drizzle with the olive oil.Sprinkle over the thyme and rosemary leaves and season with salt and freshly ground black pepper, to taste.Place in the oven and roast for two hours until soft and slightly collapsed.For the lamb, increase the oven temperature to 170C/340F/Gas 3. Season the lamb with salt and freshly ground black pepper.Heat an ovenproof frying pan until hot, add one tablespoon of the olive oil and the lamb to the pan and cook on both sides until browned.Place in the oven and cook for 8-10 minutes. Remove from the oven, cover with aluminium foil and rest the meat in a warm place.Heat a separate frying pan until hot and add one tablespoon of the olive oil. Add the shallots to the pan and cook for two minutes until softened.Add the balsamic vinegar, borlotti beans and stock, bring to the boil, then turn down the heat and simmer for 2-3 minutes.Add the olives, mint and confit tomatoes.Heat a separate frying pan until hot, add the remaining olive oil and the grated courgettes. Fry for two minutes until just wilted. Season with salt and black pepper, to taste, and carefully tip out any excess liquid.To serve, slice the lamb thickly. Arrange the courgette in two serving bowls. Place the sliced lamb on top and finish by spooning the sauce around. For the confit tomatoes, preheat the oven to 100C/300F/Gas 2. For the confit tomatoes, preheat the oven to 100C/300F/Gas 2. Place the tomatoes onto a baking tray and drizzle with the olive oil. Place the tomatoes onto a baking tray and drizzle with the olive oil. Sprinkle over the thyme and rosemary leaves and season with salt and freshly ground black pepper, to taste. Sprinkle over the thyme and rosemary leaves and season with salt and freshly ground black pepper, to taste. Place in the oven and roast for two hours until soft and slightly collapsed. Place in the oven and roast for two hours until soft and slightly collapsed. For the lamb, increase the oven temperature to 170C/340F/Gas 3. Season the lamb with salt and freshly ground black pepper. For the lamb, increase the oven temperature to 170C/340F/Gas 3. Season the lamb with salt and freshly ground black pepper. Heat an ovenproof frying pan until hot, add one tablespoon of the olive oil and the lamb to the pan and cook on both sides until browned. Heat an ovenproof frying pan until hot, add one tablespoon of the olive oil and the lamb to the pan and cook on both sides until browned. Place in the oven and cook for 8-10 minutes. Remove from the oven, cover with aluminium foil and rest the meat in a warm place. Place in the oven and cook for 8-10 minutes. Remove from the oven, cover with aluminium foil and rest the meat in a warm place. Heat a separate frying pan until hot and add one tablespoon of the olive oil. Add the shallots to the pan and cook for two minutes until softened. Heat a separate frying pan until hot and add one tablespoon of the olive oil. Add the shallots to the pan and cook for two minutes until softened. Add the balsamic vinegar, borlotti beans and stock, bring to the boil, then turn down the heat and simmer for 2-3 minutes. Add the balsamic vinegar, borlotti beans and stock, bring to the boil, then turn down the heat and simmer for 2-3 minutes. Add the olives, mint and confit tomatoes. Add the olives, mint and confit tomatoes. Heat a separate frying pan until hot, add the remaining olive oil and the grated courgettes. Fry for two minutes until just wilted. Season with salt and black pepper, to taste, and carefully tip out any excess liquid. Heat a separate frying pan until hot, add the remaining olive oil and the grated courgettes. Fry for two minutes until just wilted. Season with salt and black pepper, to taste, and carefully tip out any excess liquid. To serve, slice the lamb thickly. Arrange the courgette in two serving bowls. Place the sliced lamb on top and finish by spooning the sauce around. To serve, slice the lamb thickly. Arrange the courgette in two serving bowls. Place the sliced lamb on top and finish by spooning the sauce around."
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} | 810b1f93475209c6e4bfd459c48e72dbd812728379969b13157e5c423f67929c | Borlotti bean and chestnut soup recipe
An average of 4.4 out of 5 stars from 7 ratings A creamy and warming winter soup that's substantial enough for lunch or dinner. 2 tbsp olive oil 1 onion, finely chopped4 celery sticks, finely chopped1 carrot, peeled and finely chopped2 garlic cloves, minced 1 red chilli, finely chopped1 rosemary sprig400g tin borlotti beans, drained and rinsed200g/7oz cooked chestnuts, roughly chopped1 litre/1¾ pints chicken or vegetable stock 50g/1¾oz Parmesan rinds 1 bay leaf 50g/1¾oz Parmesan, grated, to serve 2 tbsp olive oil 1 onion, finely chopped 4 celery sticks, finely chopped 1 carrot, peeled and finely chopped 2 garlic cloves, minced 1 red chilli, finely chopped 1 rosemary sprig 400g tin borlotti beans, drained and rinsed 200g/7oz cooked chestnuts, roughly chopped 1 litre/1¾ pints chicken or vegetable stock 50g/1¾oz Parmesan rinds 1 bay leaf 50g/1¾oz Parmesan, grated, to serve 25g/1oz buttersmall handful small wild mushrooms 3 sage leaves100g/3½oz cavolo nero, shreddedsalt and freshly ground black pepper 25g/1oz butter small handful small wild mushrooms 3 sage leaves 100g/3½oz cavolo nero, shredded salt and freshly ground black pepper Method To make the soup, heat the oil in a frying pan and gently fry the onion, celery, carrot, garlic, chilli and rosemary for 10 minutes, or until the vegetables have softened. Add the beans and chestnuts and cover with the stock. Add the Parmesan rinds and bay leaf. Cook for 30 minutes, remove the rosemary sprig, bay leaf and Parmesan rind and blend in a food processor or blender to a thick consistency.To make the garnish, heat the butter in a small frying pan and fry the mushrooms and sage leaves until the mushrooms are cooked. Add the cavolo nero, season with salt and pepper and cook until wilted. Serve the soup with the garnish and a generous amount of grated Parmesan. To make the soup, heat the oil in a frying pan and gently fry the onion, celery, carrot, garlic, chilli and rosemary for 10 minutes, or until the vegetables have softened. To make the soup, heat the oil in a frying pan and gently fry the onion, celery, carrot, garlic, chilli and rosemary for 10 minutes, or until the vegetables have softened. Add the beans and chestnuts and cover with the stock. Add the Parmesan rinds and bay leaf. Cook for 30 minutes, remove the rosemary sprig, bay leaf and Parmesan rind and blend in a food processor or blender to a thick consistency. Add the beans and chestnuts and cover with the stock. Add the Parmesan rinds and bay leaf. Cook for 30 minutes, remove the rosemary sprig, bay leaf and Parmesan rind and blend in a food processor or blender to a thick consistency. To make the garnish, heat the butter in a small frying pan and fry the mushrooms and sage leaves until the mushrooms are cooked. Add the cavolo nero, season with salt and pepper and cook until wilted. To make the garnish, heat the butter in a small frying pan and fry the mushrooms and sage leaves until the mushrooms are cooked. Add the cavolo nero, season with salt and pepper and cook until wilted. Serve the soup with the garnish and a generous amount of grated Parmesan. Serve the soup with the garnish and a generous amount of grated Parmesan. | {
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"title": "Borlotti bean and chestnut soup recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings A creamy and warming winter soup that's substantial enough for lunch or dinner. 2 tbsp olive oil 1 onion, finely chopped4 celery sticks, finely chopped1 carrot, peeled and finely chopped2 garlic cloves, minced 1 red chilli, finely chopped1 rosemary sprig400g tin borlotti beans, drained and rinsed200g/7oz cooked chestnuts, roughly chopped1 litre/1¾ pints chicken or vegetable stock 50g/1¾oz Parmesan rinds 1 bay leaf 50g/1¾oz Parmesan, grated, to serve 2 tbsp olive oil 1 onion, finely chopped 4 celery sticks, finely chopped 1 carrot, peeled and finely chopped 2 garlic cloves, minced 1 red chilli, finely chopped 1 rosemary sprig 400g tin borlotti beans, drained and rinsed 200g/7oz cooked chestnuts, roughly chopped 1 litre/1¾ pints chicken or vegetable stock 50g/1¾oz Parmesan rinds 1 bay leaf 50g/1¾oz Parmesan, grated, to serve 25g/1oz buttersmall handful small wild mushrooms 3 sage leaves100g/3½oz cavolo nero, shreddedsalt and freshly ground black pepper 25g/1oz butter small handful small wild mushrooms 3 sage leaves 100g/3½oz cavolo nero, shredded salt and freshly ground black pepper Method To make the soup, heat the oil in a frying pan and gently fry the onion, celery, carrot, garlic, chilli and rosemary for 10 minutes, or until the vegetables have softened. Add the beans and chestnuts and cover with the stock. Add the Parmesan rinds and bay leaf. Cook for 30 minutes, remove the rosemary sprig, bay leaf and Parmesan rind and blend in a food processor or blender to a thick consistency.To make the garnish, heat the butter in a small frying pan and fry the mushrooms and sage leaves until the mushrooms are cooked. Add the cavolo nero, season with salt and pepper and cook until wilted. Serve the soup with the garnish and a generous amount of grated Parmesan. To make the soup, heat the oil in a frying pan and gently fry the onion, celery, carrot, garlic, chilli and rosemary for 10 minutes, or until the vegetables have softened. To make the soup, heat the oil in a frying pan and gently fry the onion, celery, carrot, garlic, chilli and rosemary for 10 minutes, or until the vegetables have softened. Add the beans and chestnuts and cover with the stock. Add the Parmesan rinds and bay leaf. Cook for 30 minutes, remove the rosemary sprig, bay leaf and Parmesan rind and blend in a food processor or blender to a thick consistency. Add the beans and chestnuts and cover with the stock. Add the Parmesan rinds and bay leaf. Cook for 30 minutes, remove the rosemary sprig, bay leaf and Parmesan rind and blend in a food processor or blender to a thick consistency. To make the garnish, heat the butter in a small frying pan and fry the mushrooms and sage leaves until the mushrooms are cooked. Add the cavolo nero, season with salt and pepper and cook until wilted. To make the garnish, heat the butter in a small frying pan and fry the mushrooms and sage leaves until the mushrooms are cooked. Add the cavolo nero, season with salt and pepper and cook until wilted. Serve the soup with the garnish and a generous amount of grated Parmesan. Serve the soup with the garnish and a generous amount of grated Parmesan."
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} | 617467733226c206cad278ddf693d84ab022fdde87d36b6167a33985f631f461 | Spring minestrone with harissa toasts recipe
An average of 5.0 out of 5 stars from 2 ratings Minestrone is perfect for a light spring or summer lunch option. Use whatever vegetables or beans you have. 2 tbsp olive oil1 onion, finely chopped2 celery sticks, finely chopped1 carrot, peeled and finely chopped3 garlic cloves, crushed or grated1 Parmesan rind1 rosemary sprig (or thym)3 spring onions, white and green parts separated and chopped 4 asparagus spears, tips removed and reserved150g/5½oz broad beans, podded 400g tin white beans, such as cannellini or butter beans, drained and rinsed400g tin borlotti beans, drained and rinsedhandful black rice (or basmati rice), cooked according to packet instructions and cooled in the fridge1 litre/1¾ pints vegetable stock salt and freshly ground black pepper150g/5½oz Parmesan, grated, to serve 2 tbsp olive oil 1 onion, finely chopped 2 celery sticks, finely chopped 1 carrot, peeled and finely chopped 3 garlic cloves, crushed or grated 1 Parmesan rind 1 rosemary sprig (or thym) 3 spring onions, white and green parts separated and chopped 4 asparagus spears, tips removed and reserved 150g/5½oz broad beans, podded 400g tin white beans, such as cannellini or butter beans, drained and rinsed 400g tin borlotti beans, drained and rinsed handful black rice (or basmati rice), cooked according to packet instructions and cooled in the fridge 1 litre/1¾ pints vegetable stock salt and freshly ground black pepper 150g/5½oz Parmesan, grated, to serve 2 tbsp harissa paste 1 slice crusty sourdough or ciabatta, toasted2 tbsp chopped fresh flatleaf parsley 2 tbsp harissa paste 1 slice crusty sourdough or ciabatta, toasted 2 tbsp chopped fresh flatleaf parsley Method To make the minestrone, heat the oil in a large saucepan and gently fry the onion, celery, carrot, garlic, Parmesan rind and rosemary for 5 minutes. Add the white parts of the spring onions and the asparagus spears, reserving the tips. Gently fry for 10 minutes. Add the beans and rice and cook for another 10 minutes. Pour in the stock, bring back to the boil, add the asparagus tips and cook for 3 minutes.To make the harissa toasts, spread the harissa over the toast and sprinkle over the parsley and green parts of the spring onions. Cut into quarters. Spoon the minestrone into warmed bowls and sprinkle over the grated Parmesan. Serve with the harissa toasts. To make the minestrone, heat the oil in a large saucepan and gently fry the onion, celery, carrot, garlic, Parmesan rind and rosemary for 5 minutes. Add the white parts of the spring onions and the asparagus spears, reserving the tips. Gently fry for 10 minutes. Add the beans and rice and cook for another 10 minutes. Pour in the stock, bring back to the boil, add the asparagus tips and cook for 3 minutes. To make the minestrone, heat the oil in a large saucepan and gently fry the onion, celery, carrot, garlic, Parmesan rind and rosemary for 5 minutes. Add the white parts of the spring onions and the asparagus spears, reserving the tips. Gently fry for 10 minutes. Add the beans and rice and cook for another 10 minutes. Pour in the stock, bring back to the boil, add the asparagus tips and cook for 3 minutes. To make the harissa toasts, spread the harissa over the toast and sprinkle over the parsley and green parts of the spring onions. Cut into quarters. To make the harissa toasts, spread the harissa over the toast and sprinkle over the parsley and green parts of the spring onions. Cut into quarters. Spoon the minestrone into warmed bowls and sprinkle over the grated Parmesan. Serve with the harissa toasts. Spoon the minestrone into warmed bowls and sprinkle over the grated Parmesan. Serve with the harissa toasts. | {
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"title": "Spring minestrone with harissa toasts recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Minestrone is perfect for a light spring or summer lunch option. Use whatever vegetables or beans you have. 2 tbsp olive oil1 onion, finely chopped2 celery sticks, finely chopped1 carrot, peeled and finely chopped3 garlic cloves, crushed or grated1 Parmesan rind1 rosemary sprig (or thym)3 spring onions, white and green parts separated and chopped 4 asparagus spears, tips removed and reserved150g/5½oz broad beans, podded 400g tin white beans, such as cannellini or butter beans, drained and rinsed400g tin borlotti beans, drained and rinsedhandful black rice (or basmati rice), cooked according to packet instructions and cooled in the fridge1 litre/1¾ pints vegetable stock salt and freshly ground black pepper150g/5½oz Parmesan, grated, to serve 2 tbsp olive oil 1 onion, finely chopped 2 celery sticks, finely chopped 1 carrot, peeled and finely chopped 3 garlic cloves, crushed or grated 1 Parmesan rind 1 rosemary sprig (or thym) 3 spring onions, white and green parts separated and chopped 4 asparagus spears, tips removed and reserved 150g/5½oz broad beans, podded 400g tin white beans, such as cannellini or butter beans, drained and rinsed 400g tin borlotti beans, drained and rinsed handful black rice (or basmati rice), cooked according to packet instructions and cooled in the fridge 1 litre/1¾ pints vegetable stock salt and freshly ground black pepper 150g/5½oz Parmesan, grated, to serve 2 tbsp harissa paste 1 slice crusty sourdough or ciabatta, toasted2 tbsp chopped fresh flatleaf parsley 2 tbsp harissa paste 1 slice crusty sourdough or ciabatta, toasted 2 tbsp chopped fresh flatleaf parsley Method To make the minestrone, heat the oil in a large saucepan and gently fry the onion, celery, carrot, garlic, Parmesan rind and rosemary for 5 minutes. Add the white parts of the spring onions and the asparagus spears, reserving the tips. Gently fry for 10 minutes. Add the beans and rice and cook for another 10 minutes. Pour in the stock, bring back to the boil, add the asparagus tips and cook for 3 minutes.To make the harissa toasts, spread the harissa over the toast and sprinkle over the parsley and green parts of the spring onions. Cut into quarters. Spoon the minestrone into warmed bowls and sprinkle over the grated Parmesan. Serve with the harissa toasts. To make the minestrone, heat the oil in a large saucepan and gently fry the onion, celery, carrot, garlic, Parmesan rind and rosemary for 5 minutes. Add the white parts of the spring onions and the asparagus spears, reserving the tips. Gently fry for 10 minutes. Add the beans and rice and cook for another 10 minutes. Pour in the stock, bring back to the boil, add the asparagus tips and cook for 3 minutes. To make the minestrone, heat the oil in a large saucepan and gently fry the onion, celery, carrot, garlic, Parmesan rind and rosemary for 5 minutes. Add the white parts of the spring onions and the asparagus spears, reserving the tips. Gently fry for 10 minutes. Add the beans and rice and cook for another 10 minutes. Pour in the stock, bring back to the boil, add the asparagus tips and cook for 3 minutes. To make the harissa toasts, spread the harissa over the toast and sprinkle over the parsley and green parts of the spring onions. Cut into quarters. To make the harissa toasts, spread the harissa over the toast and sprinkle over the parsley and green parts of the spring onions. Cut into quarters. Spoon the minestrone into warmed bowls and sprinkle over the grated Parmesan. Serve with the harissa toasts. Spoon the minestrone into warmed bowls and sprinkle over the grated Parmesan. Serve with the harissa toasts."
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} | 736b6a86d16d85bf8cfde3f0191494532bc81fad49c554ba9bd52deeccb6d487 | Veggie sausage tray bake recipe
An average of 4.7 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/veggie_sausage_tray_bake_99019_16x9.jpg Homemade vegan sausages may take a little longer to make than shop-bought, but you'll be so glad you made the effort. Each serving provides 541 kcal, 18g protein, 44g carbohydrates (of which 18g sugars), 29g fat (of which 3.5g saturates), 16g fibre and 1.7g salt. 2 tbsp extra virgin olive oil100g/3½oz mixed mushrooms (shiitake and chestnut mushrooms)are good), sliced3 spring onions, trimmed and finely sliced1 garlic clove, finely chopped 1 tsp smoked paprika50g/1¾oz jumbo oats400g tin borlotti beans, drained and rinsed2 tbsp ground almonds1 tbsp white miso paste (optional) ½ tsp flaked sea salt, plus extra for seasoningfreshly ground black pepper 2 tbsp extra virgin olive oil 100g/3½oz mixed mushrooms (shiitake and chestnut mushrooms)are good), sliced 3 spring onions, trimmed and finely sliced 1 garlic clove, finely chopped 1 tsp smoked paprika 50g/1¾oz jumbo oats 400g tin borlotti beans, drained and rinsed 2 tbsp ground almonds 1 tbsp white miso paste (optional) ½ tsp flaked sea salt, plus extra for seasoning freshly ground black pepper 1 red pepper, deseeded and cut into chunks1 yellow pepper, deseeded and cut into chunks1 red onion, cut into thin wedges1 large courgette, halved lengthways and thickly sliced1 tbsp extra virgin olive oil200g/7oz cherry tomatoes on the vinefinely chopped flatleaf parsley (optional), to garnishsalt and freshly ground black pepper 1 red pepper, deseeded and cut into chunks 1 yellow pepper, deseeded and cut into chunks 1 red onion, cut into thin wedges 1 large courgette, halved lengthways and thickly sliced 1 tbsp extra virgin olive oil 200g/7oz cherry tomatoes on the vine finely chopped flatleaf parsley (optional), to garnish salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. To make the veggie sausages, heat 1 tablespoon of the oil in a large frying pan and fry the mushrooms for 3–4 minutes, or until lightly browned, stirring regularly. Add the spring onions and garlic and cook for 1–2 minutes, or until softened. Sprinkle over the paprika and cook for a few seconds, then stir in the oats and tip onto a plate. Leave to cool for 10 minutes.For the roast vegetables, put the vegetables on a large baking tray. Drizzle over the oil, season with salt and pepper and toss together. Roast for 15 minutes.Put the beans in a food processor with the ground almonds and miso paste. Add the mushrooms mixture, salt and lots of ground black pepper. Blend until the mixture comes together to a stiff paste, removing the lid and pushing the mixture down 2–3 times with a spatula until the right consistency is reached. Adjust the seasoning to taste. Divide the mixture into eight even pieces and roll into sausage shapes. Heat the remaining oil in the same frying pan used for frying the mushrooms and cook the sausages for 4–5 minutes over a medium–high heat, turning regularly, until nicely browned. (Set aside four of the sausages to cool, and refrigerate or freeze for another recipe.)Take the baking tray out of the oven, turn all of the vegetables, add the remaining four sausages and the tomatoes and cook for a further 15 minutes, or until all the vegetables are softened. Scatter with chopped parsley, if you like, and serve. (Also delicious cold, or at room temperature, for lunch the next day.) Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the veggie sausages, heat 1 tablespoon of the oil in a large frying pan and fry the mushrooms for 3–4 minutes, or until lightly browned, stirring regularly. To make the veggie sausages, heat 1 tablespoon of the oil in a large frying pan and fry the mushrooms for 3–4 minutes, or until lightly browned, stirring regularly. Add the spring onions and garlic and cook for 1–2 minutes, or until softened. Sprinkle over the paprika and cook for a few seconds, then stir in the oats and tip onto a plate. Leave to cool for 10 minutes. Add the spring onions and garlic and cook for 1–2 minutes, or until softened. Sprinkle over the paprika and cook for a few seconds, then stir in the oats and tip onto a plate. Leave to cool for 10 minutes. For the roast vegetables, put the vegetables on a large baking tray. Drizzle over the oil, season with salt and pepper and toss together. Roast for 15 minutes. For the roast vegetables, put the vegetables on a large baking tray. Drizzle over the oil, season with salt and pepper and toss together. Roast for 15 minutes. Put the beans in a food processor with the ground almonds and miso paste. Add the mushrooms mixture, salt and lots of ground black pepper. Blend until the mixture comes together to a stiff paste, removing the lid and pushing the mixture down 2–3 times with a spatula until the right consistency is reached. Adjust the seasoning to taste. Divide the mixture into eight even pieces and roll into sausage shapes. Put the beans in a food processor with the ground almonds and miso paste. Add the mushrooms mixture, salt and lots of ground black pepper. Blend until the mixture comes together to a stiff paste, removing the lid and pushing the mixture down 2–3 times with a spatula until the right consistency is reached. Adjust the seasoning to taste. Divide the mixture into eight even pieces and roll into sausage shapes. Heat the remaining oil in the same frying pan used for frying the mushrooms and cook the sausages for 4–5 minutes over a medium–high heat, turning regularly, until nicely browned. (Set aside four of the sausages to cool, and refrigerate or freeze for another recipe.) Heat the remaining oil in the same frying pan used for frying the mushrooms and cook the sausages for 4–5 minutes over a medium–high heat, turning regularly, until nicely browned. (Set aside four of the sausages to cool, and refrigerate or freeze for another recipe.) Take the baking tray out of the oven, turn all of the vegetables, add the remaining four sausages and the tomatoes and cook for a further 15 minutes, or until all the vegetables are softened. Scatter with chopped parsley, if you like, and serve. (Also delicious cold, or at room temperature, for lunch the next day.) Take the baking tray out of the oven, turn all of the vegetables, add the remaining four sausages and the tomatoes and cook for a further 15 minutes, or until all the vegetables are softened. Scatter with chopped parsley, if you like, and serve. (Also delicious cold, or at room temperature, for lunch the next day.) Recipe tips These sausages freeze well for up to a month and can be cooked from frozen - just extend the cooking time by a few minutes. | {
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"title": "Veggie sausage tray bake recipe",
"content": "An average of 4.7 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/veggie_sausage_tray_bake_99019_16x9.jpg Homemade vegan sausages may take a little longer to make than shop-bought, but you'll be so glad you made the effort. Each serving provides 541 kcal, 18g protein, 44g carbohydrates (of which 18g sugars), 29g fat (of which 3.5g saturates), 16g fibre and 1.7g salt. 2 tbsp extra virgin olive oil100g/3½oz mixed mushrooms (shiitake and chestnut mushrooms)are good), sliced3 spring onions, trimmed and finely sliced1 garlic clove, finely chopped 1 tsp smoked paprika50g/1¾oz jumbo oats400g tin borlotti beans, drained and rinsed2 tbsp ground almonds1 tbsp white miso paste (optional) ½ tsp flaked sea salt, plus extra for seasoningfreshly ground black pepper 2 tbsp extra virgin olive oil 100g/3½oz mixed mushrooms (shiitake and chestnut mushrooms)are good), sliced 3 spring onions, trimmed and finely sliced 1 garlic clove, finely chopped 1 tsp smoked paprika 50g/1¾oz jumbo oats 400g tin borlotti beans, drained and rinsed 2 tbsp ground almonds 1 tbsp white miso paste (optional) ½ tsp flaked sea salt, plus extra for seasoning freshly ground black pepper 1 red pepper, deseeded and cut into chunks1 yellow pepper, deseeded and cut into chunks1 red onion, cut into thin wedges1 large courgette, halved lengthways and thickly sliced1 tbsp extra virgin olive oil200g/7oz cherry tomatoes on the vinefinely chopped flatleaf parsley (optional), to garnishsalt and freshly ground black pepper 1 red pepper, deseeded and cut into chunks 1 yellow pepper, deseeded and cut into chunks 1 red onion, cut into thin wedges 1 large courgette, halved lengthways and thickly sliced 1 tbsp extra virgin olive oil 200g/7oz cherry tomatoes on the vine finely chopped flatleaf parsley (optional), to garnish salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. To make the veggie sausages, heat 1 tablespoon of the oil in a large frying pan and fry the mushrooms for 3–4 minutes, or until lightly browned, stirring regularly. Add the spring onions and garlic and cook for 1–2 minutes, or until softened. Sprinkle over the paprika and cook for a few seconds, then stir in the oats and tip onto a plate. Leave to cool for 10 minutes.For the roast vegetables, put the vegetables on a large baking tray. Drizzle over the oil, season with salt and pepper and toss together. Roast for 15 minutes.Put the beans in a food processor with the ground almonds and miso paste. Add the mushrooms mixture, salt and lots of ground black pepper. Blend until the mixture comes together to a stiff paste, removing the lid and pushing the mixture down 2–3 times with a spatula until the right consistency is reached. Adjust the seasoning to taste. Divide the mixture into eight even pieces and roll into sausage shapes. Heat the remaining oil in the same frying pan used for frying the mushrooms and cook the sausages for 4–5 minutes over a medium–high heat, turning regularly, until nicely browned. (Set aside four of the sausages to cool, and refrigerate or freeze for another recipe.)Take the baking tray out of the oven, turn all of the vegetables, add the remaining four sausages and the tomatoes and cook for a further 15 minutes, or until all the vegetables are softened. Scatter with chopped parsley, if you like, and serve. (Also delicious cold, or at room temperature, for lunch the next day.) Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the veggie sausages, heat 1 tablespoon of the oil in a large frying pan and fry the mushrooms for 3–4 minutes, or until lightly browned, stirring regularly. To make the veggie sausages, heat 1 tablespoon of the oil in a large frying pan and fry the mushrooms for 3–4 minutes, or until lightly browned, stirring regularly. Add the spring onions and garlic and cook for 1–2 minutes, or until softened. Sprinkle over the paprika and cook for a few seconds, then stir in the oats and tip onto a plate. Leave to cool for 10 minutes. Add the spring onions and garlic and cook for 1–2 minutes, or until softened. Sprinkle over the paprika and cook for a few seconds, then stir in the oats and tip onto a plate. Leave to cool for 10 minutes. For the roast vegetables, put the vegetables on a large baking tray. Drizzle over the oil, season with salt and pepper and toss together. Roast for 15 minutes. For the roast vegetables, put the vegetables on a large baking tray. Drizzle over the oil, season with salt and pepper and toss together. Roast for 15 minutes. Put the beans in a food processor with the ground almonds and miso paste. Add the mushrooms mixture, salt and lots of ground black pepper. Blend until the mixture comes together to a stiff paste, removing the lid and pushing the mixture down 2–3 times with a spatula until the right consistency is reached. Adjust the seasoning to taste. Divide the mixture into eight even pieces and roll into sausage shapes. Put the beans in a food processor with the ground almonds and miso paste. Add the mushrooms mixture, salt and lots of ground black pepper. Blend until the mixture comes together to a stiff paste, removing the lid and pushing the mixture down 2–3 times with a spatula until the right consistency is reached. Adjust the seasoning to taste. Divide the mixture into eight even pieces and roll into sausage shapes. Heat the remaining oil in the same frying pan used for frying the mushrooms and cook the sausages for 4–5 minutes over a medium–high heat, turning regularly, until nicely browned. (Set aside four of the sausages to cool, and refrigerate or freeze for another recipe.) Heat the remaining oil in the same frying pan used for frying the mushrooms and cook the sausages for 4–5 minutes over a medium–high heat, turning regularly, until nicely browned. (Set aside four of the sausages to cool, and refrigerate or freeze for another recipe.) Take the baking tray out of the oven, turn all of the vegetables, add the remaining four sausages and the tomatoes and cook for a further 15 minutes, or until all the vegetables are softened. Scatter with chopped parsley, if you like, and serve. (Also delicious cold, or at room temperature, for lunch the next day.) Take the baking tray out of the oven, turn all of the vegetables, add the remaining four sausages and the tomatoes and cook for a further 15 minutes, or until all the vegetables are softened. Scatter with chopped parsley, if you like, and serve. (Also delicious cold, or at room temperature, for lunch the next day.) Recipe tips These sausages freeze well for up to a month and can be cooked from frozen - just extend the cooking time by a few minutes."
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} | e76f7e375303c28b29023788ce2ea63d96ee870a96336359fc20dae07188368c | Sardinian-style minestrone recipe
An average of 4.7 out of 5 stars from 3 ratings This tasty minestrone uses the small balls of fregola pasta, which are often used in Sardinia. The beans are a combination of borlotti, broad beans and green beans. 2 tbsp olive oil1 onion, finely chopped1 carrot, finely chopped1 celery, finely chopped1 fennel bulb, thinly sliced2 garlic, finely chopped150g/5½oz fregola250g/9oz cooked borlotti beans800ml/1½ pint water, vegetable stock or chicken stock2 bay leaves1 sprig thyme1 sprig rosemary1 piece parmesan rind (optional)300g/10½oz broad beans, podded2 tomatoes, skined and roughly chopped½ head small green cabbage150g/5½oz green beans, trimmed and halved2 courgettes, thinly sliced into rounds100g/3½ oz peassqueeze lemon juice (optional)salt and freshly ground black pepper 2 tbsp olive oil 1 onion, finely chopped 1 carrot, finely chopped 1 celery, finely chopped 1 fennel bulb, thinly sliced 2 garlic, finely chopped 150g/5½oz fregola 250g/9oz cooked borlotti beans 800ml/1½ pint water, vegetable stock or chicken stock 2 bay leaves 1 sprig thyme 1 sprig rosemary 1 piece parmesan rind (optional) 300g/10½oz broad beans, podded 2 tomatoes, skined and roughly chopped ½ head small green cabbage 150g/5½oz green beans, trimmed and halved 2 courgettes, thinly sliced into rounds 100g/3½ oz peas squeeze lemon juice (optional) salt and freshly ground black pepper small bunch basilfew sprigs parsley50ml/2fl oz olive oil25g/1oz parmesan (or similar vegetarian hard cheese), grated small bunch basil few sprigs parsley 50ml/2fl oz olive oil 25g/1oz parmesan (or similar vegetarian hard cheese), grated Method Heat the oil in a large casserole or saucepan. Add the onion, carrot, celery and fennel. Fry gently until softened and starting to take on colour – around 10–15 minutes. Add the garlic and cook for a minute or two, then stir in the fregola and borlotti beans.Pour over the stock (or water) and add the herbs and parmesan rind (if using). Season well with salt and pepper. Bring to the boil, then turn the heat down slightly somewhere between a simmer and a boil and cook for 15 minutes. Blanch the broad beans in a pan of boiling water for 1 minute, drain and, when cool enough to handle, peel. Set aside.Meanwhile, add the tomatoes to the pan and cook for a further 5 minutes, then add the cabbage, green beans, courgettes and broad beans. Simmer for a further 5 minutes, covered or until the green vegetables are tender, then add the peas. Continue to simmer for another 1–2 minutes. Check for seasoning and add a squeeze of lemon if you like. To serve, finely chop the basil and parsley and mix them with the oil – alternatively blend them all together in a blender or food processor. Serve the soup with the herbed oil and sprinkle with the cheese. Heat the oil in a large casserole or saucepan. Add the onion, carrot, celery and fennel. Fry gently until softened and starting to take on colour – around 10–15 minutes. Add the garlic and cook for a minute or two, then stir in the fregola and borlotti beans. Heat the oil in a large casserole or saucepan. Add the onion, carrot, celery and fennel. Fry gently until softened and starting to take on colour – around 10–15 minutes. Add the garlic and cook for a minute or two, then stir in the fregola and borlotti beans. Pour over the stock (or water) and add the herbs and parmesan rind (if using). Season well with salt and pepper. Bring to the boil, then turn the heat down slightly somewhere between a simmer and a boil and cook for 15 minutes. Pour over the stock (or water) and add the herbs and parmesan rind (if using). Season well with salt and pepper. Bring to the boil, then turn the heat down slightly somewhere between a simmer and a boil and cook for 15 minutes. Blanch the broad beans in a pan of boiling water for 1 minute, drain and, when cool enough to handle, peel. Set aside. Blanch the broad beans in a pan of boiling water for 1 minute, drain and, when cool enough to handle, peel. Set aside. Meanwhile, add the tomatoes to the pan and cook for a further 5 minutes, then add the cabbage, green beans, courgettes and broad beans. Meanwhile, add the tomatoes to the pan and cook for a further 5 minutes, then add the cabbage, green beans, courgettes and broad beans. Simmer for a further 5 minutes, covered or until the green vegetables are tender, then add the peas. Continue to simmer for another 1–2 minutes. Check for seasoning and add a squeeze of lemon if you like. Simmer for a further 5 minutes, covered or until the green vegetables are tender, then add the peas. Continue to simmer for another 1–2 minutes. Check for seasoning and add a squeeze of lemon if you like. To serve, finely chop the basil and parsley and mix them with the oil – alternatively blend them all together in a blender or food processor. To serve, finely chop the basil and parsley and mix them with the oil – alternatively blend them all together in a blender or food processor. Serve the soup with the herbed oil and sprinkle with the cheese. Serve the soup with the herbed oil and sprinkle with the cheese. | {
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"content": "An average of 4.7 out of 5 stars from 3 ratings This tasty minestrone uses the small balls of fregola pasta, which are often used in Sardinia. The beans are a combination of borlotti, broad beans and green beans. 2 tbsp olive oil1 onion, finely chopped1 carrot, finely chopped1 celery, finely chopped1 fennel bulb, thinly sliced2 garlic, finely chopped150g/5½oz fregola250g/9oz cooked borlotti beans800ml/1½ pint water, vegetable stock or chicken stock2 bay leaves1 sprig thyme1 sprig rosemary1 piece parmesan rind (optional)300g/10½oz broad beans, podded2 tomatoes, skined and roughly chopped½ head small green cabbage150g/5½oz green beans, trimmed and halved2 courgettes, thinly sliced into rounds100g/3½ oz peassqueeze lemon juice (optional)salt and freshly ground black pepper 2 tbsp olive oil 1 onion, finely chopped 1 carrot, finely chopped 1 celery, finely chopped 1 fennel bulb, thinly sliced 2 garlic, finely chopped 150g/5½oz fregola 250g/9oz cooked borlotti beans 800ml/1½ pint water, vegetable stock or chicken stock 2 bay leaves 1 sprig thyme 1 sprig rosemary 1 piece parmesan rind (optional) 300g/10½oz broad beans, podded 2 tomatoes, skined and roughly chopped ½ head small green cabbage 150g/5½oz green beans, trimmed and halved 2 courgettes, thinly sliced into rounds 100g/3½ oz peas squeeze lemon juice (optional) salt and freshly ground black pepper small bunch basilfew sprigs parsley50ml/2fl oz olive oil25g/1oz parmesan (or similar vegetarian hard cheese), grated small bunch basil few sprigs parsley 50ml/2fl oz olive oil 25g/1oz parmesan (or similar vegetarian hard cheese), grated Method Heat the oil in a large casserole or saucepan. Add the onion, carrot, celery and fennel. Fry gently until softened and starting to take on colour – around 10–15 minutes. Add the garlic and cook for a minute or two, then stir in the fregola and borlotti beans.Pour over the stock (or water) and add the herbs and parmesan rind (if using). Season well with salt and pepper. Bring to the boil, then turn the heat down slightly somewhere between a simmer and a boil and cook for 15 minutes. Blanch the broad beans in a pan of boiling water for 1 minute, drain and, when cool enough to handle, peel. Set aside.Meanwhile, add the tomatoes to the pan and cook for a further 5 minutes, then add the cabbage, green beans, courgettes and broad beans. Simmer for a further 5 minutes, covered or until the green vegetables are tender, then add the peas. Continue to simmer for another 1–2 minutes. Check for seasoning and add a squeeze of lemon if you like. To serve, finely chop the basil and parsley and mix them with the oil – alternatively blend them all together in a blender or food processor. Serve the soup with the herbed oil and sprinkle with the cheese. Heat the oil in a large casserole or saucepan. Add the onion, carrot, celery and fennel. Fry gently until softened and starting to take on colour – around 10–15 minutes. Add the garlic and cook for a minute or two, then stir in the fregola and borlotti beans. Heat the oil in a large casserole or saucepan. Add the onion, carrot, celery and fennel. Fry gently until softened and starting to take on colour – around 10–15 minutes. Add the garlic and cook for a minute or two, then stir in the fregola and borlotti beans. Pour over the stock (or water) and add the herbs and parmesan rind (if using). Season well with salt and pepper. Bring to the boil, then turn the heat down slightly somewhere between a simmer and a boil and cook for 15 minutes. Pour over the stock (or water) and add the herbs and parmesan rind (if using). Season well with salt and pepper. Bring to the boil, then turn the heat down slightly somewhere between a simmer and a boil and cook for 15 minutes. Blanch the broad beans in a pan of boiling water for 1 minute, drain and, when cool enough to handle, peel. Set aside. Blanch the broad beans in a pan of boiling water for 1 minute, drain and, when cool enough to handle, peel. Set aside. Meanwhile, add the tomatoes to the pan and cook for a further 5 minutes, then add the cabbage, green beans, courgettes and broad beans. Meanwhile, add the tomatoes to the pan and cook for a further 5 minutes, then add the cabbage, green beans, courgettes and broad beans. Simmer for a further 5 minutes, covered or until the green vegetables are tender, then add the peas. Continue to simmer for another 1–2 minutes. Check for seasoning and add a squeeze of lemon if you like. Simmer for a further 5 minutes, covered or until the green vegetables are tender, then add the peas. Continue to simmer for another 1–2 minutes. Check for seasoning and add a squeeze of lemon if you like. To serve, finely chop the basil and parsley and mix them with the oil – alternatively blend them all together in a blender or food processor. To serve, finely chop the basil and parsley and mix them with the oil – alternatively blend them all together in a blender or food processor. Serve the soup with the herbed oil and sprinkle with the cheese. Serve the soup with the herbed oil and sprinkle with the cheese."
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} | b65f4f0378a07991a3ffb4771a66504042f9b955fafef1afd326faa6b806c839 | Pearl barley risotto with spring vegetables recipe
An average of 5.0 out of 5 stars from 1 rating Celebrate seasonal vegetables in all their green glory with this pea, broad bean and asparagus risotto. 2 banana shallots, diced1 tbsp chopped fresh thyme 1 bay leaf3 garlic cloves, crushed 30g/1oz unsalted butter 100g/3½oz peas150g/5½oz pearl barley1 litre/1¾ pint chicken stock 2 banana shallots, diced 1 tbsp chopped fresh thyme 1 bay leaf 3 garlic cloves, crushed 30g/1oz unsalted butter 100g/3½oz peas 150g/5½oz pearl barley 1 litre/1¾ pint chicken stock 30g/1oz unsalted butter100g/3½oz mixed peas, broad beans and asparagus1 hispi cabbage, quartered2 tbsp fresh mint leaves, choppedsalt and black pepper 30g/1oz unsalted butter 100g/3½oz mixed peas, broad beans and asparagus 1 hispi cabbage, quartered 2 tbsp fresh mint leaves, chopped salt and black pepper 1 tbsp chopped fresh tarragon 1 banana shallot, diced1 garlic clove, crushed1 tsp runny honey 1 tsp Dijon mustard 3 tbsp olive oil 1 tbsp red wine vinegar salt and black pepper 1 tbsp chopped fresh tarragon 1 banana shallot, diced 1 garlic clove, crushed 1 tsp runny honey 1 tsp Dijon mustard 3 tbsp olive oil 1 tbsp red wine vinegar salt and black pepper 20g/¾oz Parmesan, grated20g/¾oz pecorino, cut into shards 1 tbsp chopped fresh tarragon 20g/¾oz Parmesan, grated 20g/¾oz pecorino, cut into shards 1 tbsp chopped fresh tarragon Method To make the pearl barley risotto, sweat the shallots, thyme, bay leaf, garlic and butter together in a pan.Add the peas and fry for 10 minutes, then add the pearl barley. Add the stock, cover the pan and cook for 40 minutes or so.Meanwhile, to make the spring vegetables, melt the butter in a frying pan then fry the peas, broad beans and asparagus. Season with salt and pepper, then finish with the fresh mint and set aside.Heat a grill to its highest setting. Grill the cabbage quarters for 3–5 minutes or so all over to soften. Season well with salt and black pepper.To make the dressing, mix all the ingredients together in a small bowl or jug. Taste and season with salt and pepper.To serve, spoon the pearl barley risotto onto a plate, add the sautéed spring vegetables, then add some torn cabbage leaves and spoon over the dressing. Finally, garnish with the grated Parmesan, pecorino shards and tarragon. To make the pearl barley risotto, sweat the shallots, thyme, bay leaf, garlic and butter together in a pan. To make the pearl barley risotto, sweat the shallots, thyme, bay leaf, garlic and butter together in a pan. Add the peas and fry for 10 minutes, then add the pearl barley. Add the stock, cover the pan and cook for 40 minutes or so. Add the peas and fry for 10 minutes, then add the pearl barley. Add the stock, cover the pan and cook for 40 minutes or so. Meanwhile, to make the spring vegetables, melt the butter in a frying pan then fry the peas, broad beans and asparagus. Season with salt and pepper, then finish with the fresh mint and set aside. Meanwhile, to make the spring vegetables, melt the butter in a frying pan then fry the peas, broad beans and asparagus. Season with salt and pepper, then finish with the fresh mint and set aside. Heat a grill to its highest setting. Grill the cabbage quarters for 3–5 minutes or so all over to soften. Season well with salt and black pepper. Heat a grill to its highest setting. Grill the cabbage quarters for 3–5 minutes or so all over to soften. Season well with salt and black pepper. To make the dressing, mix all the ingredients together in a small bowl or jug. Taste and season with salt and pepper. To make the dressing, mix all the ingredients together in a small bowl or jug. Taste and season with salt and pepper. To serve, spoon the pearl barley risotto onto a plate, add the sautéed spring vegetables, then add some torn cabbage leaves and spoon over the dressing. Finally, garnish with the grated Parmesan, pecorino shards and tarragon. To serve, spoon the pearl barley risotto onto a plate, add the sautéed spring vegetables, then add some torn cabbage leaves and spoon over the dressing. Finally, garnish with the grated Parmesan, pecorino shards and tarragon. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating Celebrate seasonal vegetables in all their green glory with this pea, broad bean and asparagus risotto. 2 banana shallots, diced1 tbsp chopped fresh thyme 1 bay leaf3 garlic cloves, crushed 30g/1oz unsalted butter 100g/3½oz peas150g/5½oz pearl barley1 litre/1¾ pint chicken stock 2 banana shallots, diced 1 tbsp chopped fresh thyme 1 bay leaf 3 garlic cloves, crushed 30g/1oz unsalted butter 100g/3½oz peas 150g/5½oz pearl barley 1 litre/1¾ pint chicken stock 30g/1oz unsalted butter100g/3½oz mixed peas, broad beans and asparagus1 hispi cabbage, quartered2 tbsp fresh mint leaves, choppedsalt and black pepper 30g/1oz unsalted butter 100g/3½oz mixed peas, broad beans and asparagus 1 hispi cabbage, quartered 2 tbsp fresh mint leaves, chopped salt and black pepper 1 tbsp chopped fresh tarragon 1 banana shallot, diced1 garlic clove, crushed1 tsp runny honey 1 tsp Dijon mustard 3 tbsp olive oil 1 tbsp red wine vinegar salt and black pepper 1 tbsp chopped fresh tarragon 1 banana shallot, diced 1 garlic clove, crushed 1 tsp runny honey 1 tsp Dijon mustard 3 tbsp olive oil 1 tbsp red wine vinegar salt and black pepper 20g/¾oz Parmesan, grated20g/¾oz pecorino, cut into shards 1 tbsp chopped fresh tarragon 20g/¾oz Parmesan, grated 20g/¾oz pecorino, cut into shards 1 tbsp chopped fresh tarragon Method To make the pearl barley risotto, sweat the shallots, thyme, bay leaf, garlic and butter together in a pan.Add the peas and fry for 10 minutes, then add the pearl barley. Add the stock, cover the pan and cook for 40 minutes or so.Meanwhile, to make the spring vegetables, melt the butter in a frying pan then fry the peas, broad beans and asparagus. Season with salt and pepper, then finish with the fresh mint and set aside.Heat a grill to its highest setting. Grill the cabbage quarters for 3–5 minutes or so all over to soften. Season well with salt and black pepper.To make the dressing, mix all the ingredients together in a small bowl or jug. Taste and season with salt and pepper.To serve, spoon the pearl barley risotto onto a plate, add the sautéed spring vegetables, then add some torn cabbage leaves and spoon over the dressing. Finally, garnish with the grated Parmesan, pecorino shards and tarragon. To make the pearl barley risotto, sweat the shallots, thyme, bay leaf, garlic and butter together in a pan. To make the pearl barley risotto, sweat the shallots, thyme, bay leaf, garlic and butter together in a pan. Add the peas and fry for 10 minutes, then add the pearl barley. Add the stock, cover the pan and cook for 40 minutes or so. Add the peas and fry for 10 minutes, then add the pearl barley. Add the stock, cover the pan and cook for 40 minutes or so. Meanwhile, to make the spring vegetables, melt the butter in a frying pan then fry the peas, broad beans and asparagus. Season with salt and pepper, then finish with the fresh mint and set aside. Meanwhile, to make the spring vegetables, melt the butter in a frying pan then fry the peas, broad beans and asparagus. Season with salt and pepper, then finish with the fresh mint and set aside. Heat a grill to its highest setting. Grill the cabbage quarters for 3–5 minutes or so all over to soften. Season well with salt and black pepper. Heat a grill to its highest setting. Grill the cabbage quarters for 3–5 minutes or so all over to soften. Season well with salt and black pepper. To make the dressing, mix all the ingredients together in a small bowl or jug. Taste and season with salt and pepper. To make the dressing, mix all the ingredients together in a small bowl or jug. Taste and season with salt and pepper. To serve, spoon the pearl barley risotto onto a plate, add the sautéed spring vegetables, then add some torn cabbage leaves and spoon over the dressing. Finally, garnish with the grated Parmesan, pecorino shards and tarragon. To serve, spoon the pearl barley risotto onto a plate, add the sautéed spring vegetables, then add some torn cabbage leaves and spoon over the dressing. Finally, garnish with the grated Parmesan, pecorino shards and tarragon."
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} | 600d77b21ec0bd373a5e32fd1c8f0648342a4fa444145a639a23db7c3a310e8c | Grilled swordfish recipe
An average of 4.9 out of 5 stars from 7 ratings This light summery dish of grilled swordfish looks effortless when you have friends over. 4 swordfish steaks (around 150g/5½oz each)salt and freshly ground black pepper 4 swordfish steaks (around 150g/5½oz each) salt and freshly ground black pepper 50ml/2fl oz olive oil1 lemon, zest and juice only2 garlic cloves, crushed1 tsp dried oregano or 1 tsp mixed Italian herbs 50ml/2fl oz olive oil 1 lemon, zest and juice only 2 garlic cloves, crushed 1 tsp dried oregano or 1 tsp mixed Italian herbs 200g/7oz podded and peeled broad beans (around 300g/10½ oz podded weight, 1kg/2lb 4oz fresh unpodded weight)1 tbsp olive oil100ml/3½fl oz white wine20g/¾oz butter 200g/7oz podded and peeled broad beans (around 300g/10½ oz podded weight, 1kg/2lb 4oz fresh unpodded weight) 1 tbsp olive oil 100ml/3½fl oz white wine 20g/¾oz butter 1 lemon, pared zest only, finely chopped50g/1¾oz green olives, finely chopped50g/1¾oz capers, finely chopped25g/1oz parsley, finely chopped 1 lemon, pared zest only, finely chopped 50g/1¾oz green olives, finely chopped 50g/1¾oz capers, finely chopped 25g/1oz parsley, finely chopped Method Season the swordfish steaks with salt and pepper and place in a shallow dish. Mix all the marinade ingredients together, and pour over the swordfish. Leave to marinade for no longer than 15 minutes (you don’t want to risk the lemon “cooking” the fish).Meanwhile, to make the sauce, blanch the broad beans in a pan of boiling water for 2 minutes, then drain and set aside.Make the gremolata by mixing together the lemon zest, olives, capers and parsley. Heat a tablespoon of olive oil in a heavy-based frying pan. When the pan is very hot, add the swordfish steaks and fry for 3–4 minutes on each side. Remove from the pan and leave to rest while you finish the sauce. Deglaze the pan with the white wine, then add the butter. Swirl until the butter has melted, then add the blanched broad beans. Heat through.Serve the swordfish with the sauce spooned over and the gremolata on the side. Season the swordfish steaks with salt and pepper and place in a shallow dish. Mix all the marinade ingredients together, and pour over the swordfish. Leave to marinade for no longer than 15 minutes (you don’t want to risk the lemon “cooking” the fish). Season the swordfish steaks with salt and pepper and place in a shallow dish. Mix all the marinade ingredients together, and pour over the swordfish. Leave to marinade for no longer than 15 minutes (you don’t want to risk the lemon “cooking” the fish). Meanwhile, to make the sauce, blanch the broad beans in a pan of boiling water for 2 minutes, then drain and set aside. Meanwhile, to make the sauce, blanch the broad beans in a pan of boiling water for 2 minutes, then drain and set aside. Make the gremolata by mixing together the lemon zest, olives, capers and parsley. Make the gremolata by mixing together the lemon zest, olives, capers and parsley. Heat a tablespoon of olive oil in a heavy-based frying pan. When the pan is very hot, add the swordfish steaks and fry for 3–4 minutes on each side. Heat a tablespoon of olive oil in a heavy-based frying pan. When the pan is very hot, add the swordfish steaks and fry for 3–4 minutes on each side. Remove from the pan and leave to rest while you finish the sauce. Deglaze the pan with the white wine, then add the butter. Swirl until the butter has melted, then add the blanched broad beans. Heat through. Remove from the pan and leave to rest while you finish the sauce. Deglaze the pan with the white wine, then add the butter. Swirl until the butter has melted, then add the blanched broad beans. Heat through. Serve the swordfish with the sauce spooned over and the gremolata on the side. Serve the swordfish with the sauce spooned over and the gremolata on the side. | {
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"content": "An average of 4.9 out of 5 stars from 7 ratings This light summery dish of grilled swordfish looks effortless when you have friends over. 4 swordfish steaks (around 150g/5½oz each)salt and freshly ground black pepper 4 swordfish steaks (around 150g/5½oz each) salt and freshly ground black pepper 50ml/2fl oz olive oil1 lemon, zest and juice only2 garlic cloves, crushed1 tsp dried oregano or 1 tsp mixed Italian herbs 50ml/2fl oz olive oil 1 lemon, zest and juice only 2 garlic cloves, crushed 1 tsp dried oregano or 1 tsp mixed Italian herbs 200g/7oz podded and peeled broad beans (around 300g/10½ oz podded weight, 1kg/2lb 4oz fresh unpodded weight)1 tbsp olive oil100ml/3½fl oz white wine20g/¾oz butter 200g/7oz podded and peeled broad beans (around 300g/10½ oz podded weight, 1kg/2lb 4oz fresh unpodded weight) 1 tbsp olive oil 100ml/3½fl oz white wine 20g/¾oz butter 1 lemon, pared zest only, finely chopped50g/1¾oz green olives, finely chopped50g/1¾oz capers, finely chopped25g/1oz parsley, finely chopped 1 lemon, pared zest only, finely chopped 50g/1¾oz green olives, finely chopped 50g/1¾oz capers, finely chopped 25g/1oz parsley, finely chopped Method Season the swordfish steaks with salt and pepper and place in a shallow dish. Mix all the marinade ingredients together, and pour over the swordfish. Leave to marinade for no longer than 15 minutes (you don’t want to risk the lemon “cooking” the fish).Meanwhile, to make the sauce, blanch the broad beans in a pan of boiling water for 2 minutes, then drain and set aside.Make the gremolata by mixing together the lemon zest, olives, capers and parsley. Heat a tablespoon of olive oil in a heavy-based frying pan. When the pan is very hot, add the swordfish steaks and fry for 3–4 minutes on each side. Remove from the pan and leave to rest while you finish the sauce. Deglaze the pan with the white wine, then add the butter. Swirl until the butter has melted, then add the blanched broad beans. Heat through.Serve the swordfish with the sauce spooned over and the gremolata on the side. Season the swordfish steaks with salt and pepper and place in a shallow dish. Mix all the marinade ingredients together, and pour over the swordfish. Leave to marinade for no longer than 15 minutes (you don’t want to risk the lemon “cooking” the fish). Season the swordfish steaks with salt and pepper and place in a shallow dish. Mix all the marinade ingredients together, and pour over the swordfish. Leave to marinade for no longer than 15 minutes (you don’t want to risk the lemon “cooking” the fish). Meanwhile, to make the sauce, blanch the broad beans in a pan of boiling water for 2 minutes, then drain and set aside. Meanwhile, to make the sauce, blanch the broad beans in a pan of boiling water for 2 minutes, then drain and set aside. Make the gremolata by mixing together the lemon zest, olives, capers and parsley. Make the gremolata by mixing together the lemon zest, olives, capers and parsley. Heat a tablespoon of olive oil in a heavy-based frying pan. When the pan is very hot, add the swordfish steaks and fry for 3–4 minutes on each side. Heat a tablespoon of olive oil in a heavy-based frying pan. When the pan is very hot, add the swordfish steaks and fry for 3–4 minutes on each side. Remove from the pan and leave to rest while you finish the sauce. Deglaze the pan with the white wine, then add the butter. Swirl until the butter has melted, then add the blanched broad beans. Heat through. Remove from the pan and leave to rest while you finish the sauce. Deglaze the pan with the white wine, then add the butter. Swirl until the butter has melted, then add the blanched broad beans. Heat through. Serve the swordfish with the sauce spooned over and the gremolata on the side. Serve the swordfish with the sauce spooned over and the gremolata on the side."
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} | 1665a4e6c49cca2eb0f0882839724909796fa71ed4a07b26d95eb76eea49a5a0 | Plaice steak, buttered mash and summer veg recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/plaice_steak_buttered_75099_16x9.jpg Creamy garlic mash and buttery summer vegetables are the perfect accompaniments to Matt Tebbutt’s plaice steaks. 200g/7oz unsalted butter 150ml/¼ pt whole milk 150ml/¼ pt double cream 1 bay leaf 1 garlic clove, smashedfew fresh thyme sprigs 500g/1lb 2oz mashed potato, bought or home-made2 plaice steaks (300g/10½oz each), on the bone 50g/1¾oz plain flour½ lemon 200g/7oz unsalted butter 150ml/¼ pt whole milk 150ml/¼ pt double cream 1 bay leaf 1 garlic clove, smashed few fresh thyme sprigs 500g/1lb 2oz mashed potato, bought or home-made 2 plaice steaks (300g/10½oz each), on the bone 50g/1¾oz plain flour ½ lemon 4 baby courgettes 200g/7oz fresh peas 100g/3½oz broad beans, double podded½ cucumber, diced 6 radishes 30g/1oz unsalted butter 200ml/⅓pt chicken stock 1 bay leaf small bunch fresh thyme 2 tbsp chervil, chopped1 Little Gem lettuce, leaves separated 4 baby courgettes 200g/7oz fresh peas 100g/3½oz broad beans, double podded ½ cucumber, diced 6 radishes 30g/1oz unsalted butter 200ml/⅓pt chicken stock 1 bay leaf small bunch fresh thyme 2 tbsp chervil, chopped 1 Little Gem lettuce, leaves separated Method Put the butter, milk, cream, bay leaf, garlic and thyme into a medium saucepan over a low heat. Allow to infuse for 30 minutes. Heat up the mashed potato and add the hot cream mix. Beat together and push through a sieve to make smooth. Serve as a very loose purée. To make the summer vegetables, cook the vegetables in the butter in a sauté pan for 2–3 minutes over medium heat, add the aromatics and stock, and cook for a further 3–4 minutes. Heat a frying pan and dust the fish in seasoned flour. Cook the fish for 8–10 minutes, then finish with lemon juice. Serve with the mash and vegetables. Put the butter, milk, cream, bay leaf, garlic and thyme into a medium saucepan over a low heat. Allow to infuse for 30 minutes. Put the butter, milk, cream, bay leaf, garlic and thyme into a medium saucepan over a low heat. Allow to infuse for 30 minutes. Heat up the mashed potato and add the hot cream mix. Beat together and push through a sieve to make smooth. Serve as a very loose purée. Heat up the mashed potato and add the hot cream mix. Beat together and push through a sieve to make smooth. Serve as a very loose purée. To make the summer vegetables, cook the vegetables in the butter in a sauté pan for 2–3 minutes over medium heat, add the aromatics and stock, and cook for a further 3–4 minutes. To make the summer vegetables, cook the vegetables in the butter in a sauté pan for 2–3 minutes over medium heat, add the aromatics and stock, and cook for a further 3–4 minutes. Heat a frying pan and dust the fish in seasoned flour. Cook the fish for 8–10 minutes, then finish with lemon juice. Serve with the mash and vegetables. Heat a frying pan and dust the fish in seasoned flour. Cook the fish for 8–10 minutes, then finish with lemon juice. Serve with the mash and vegetables. | {
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"title": "Plaice steak, buttered mash and summer veg 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/plaice_steak_buttered_75099_16x9.jpg Creamy garlic mash and buttery summer vegetables are the perfect accompaniments to Matt Tebbutt’s plaice steaks. 200g/7oz unsalted butter 150ml/¼ pt whole milk 150ml/¼ pt double cream 1 bay leaf 1 garlic clove, smashedfew fresh thyme sprigs 500g/1lb 2oz mashed potato, bought or home-made2 plaice steaks (300g/10½oz each), on the bone 50g/1¾oz plain flour½ lemon 200g/7oz unsalted butter 150ml/¼ pt whole milk 150ml/¼ pt double cream 1 bay leaf 1 garlic clove, smashed few fresh thyme sprigs 500g/1lb 2oz mashed potato, bought or home-made 2 plaice steaks (300g/10½oz each), on the bone 50g/1¾oz plain flour ½ lemon 4 baby courgettes 200g/7oz fresh peas 100g/3½oz broad beans, double podded½ cucumber, diced 6 radishes 30g/1oz unsalted butter 200ml/⅓pt chicken stock 1 bay leaf small bunch fresh thyme 2 tbsp chervil, chopped1 Little Gem lettuce, leaves separated 4 baby courgettes 200g/7oz fresh peas 100g/3½oz broad beans, double podded ½ cucumber, diced 6 radishes 30g/1oz unsalted butter 200ml/⅓pt chicken stock 1 bay leaf small bunch fresh thyme 2 tbsp chervil, chopped 1 Little Gem lettuce, leaves separated Method Put the butter, milk, cream, bay leaf, garlic and thyme into a medium saucepan over a low heat. Allow to infuse for 30 minutes. Heat up the mashed potato and add the hot cream mix. Beat together and push through a sieve to make smooth. Serve as a very loose purée. To make the summer vegetables, cook the vegetables in the butter in a sauté pan for 2–3 minutes over medium heat, add the aromatics and stock, and cook for a further 3–4 minutes. Heat a frying pan and dust the fish in seasoned flour. Cook the fish for 8–10 minutes, then finish with lemon juice. Serve with the mash and vegetables. Put the butter, milk, cream, bay leaf, garlic and thyme into a medium saucepan over a low heat. Allow to infuse for 30 minutes. Put the butter, milk, cream, bay leaf, garlic and thyme into a medium saucepan over a low heat. Allow to infuse for 30 minutes. Heat up the mashed potato and add the hot cream mix. Beat together and push through a sieve to make smooth. Serve as a very loose purée. Heat up the mashed potato and add the hot cream mix. Beat together and push through a sieve to make smooth. Serve as a very loose purée. To make the summer vegetables, cook the vegetables in the butter in a sauté pan for 2–3 minutes over medium heat, add the aromatics and stock, and cook for a further 3–4 minutes. To make the summer vegetables, cook the vegetables in the butter in a sauté pan for 2–3 minutes over medium heat, add the aromatics and stock, and cook for a further 3–4 minutes. Heat a frying pan and dust the fish in seasoned flour. Cook the fish for 8–10 minutes, then finish with lemon juice. Serve with the mash and vegetables. Heat a frying pan and dust the fish in seasoned flour. Cook the fish for 8–10 minutes, then finish with lemon juice. Serve with the mash and vegetables."
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} | 3d8b1bad87267f60ab0e8314c597d1fc18f9a45ff921e459022167d6cc6d8f8c | Gnocchi primavera with grilled tuna and lemon recipe
An average of 5.0 out of 5 stars from 3 ratings This vibrant dish of gnocchi and seared tuna is a magnificent celebration of spring vegetables. 200ml/7fl oz stock syrup (equal quantities sugar and water)1 lemon, very thinly sliced1 star anise 200ml/7fl oz stock syrup (equal quantities sugar and water) 1 lemon, very thinly sliced 1 star anise 200g/7oz potatoes 2 free-range egg yolks 50g/1¾oz–100g/3½oz plain flour salt and freshly ground black pepperdash olive oil 200g/7oz potatoes 2 free-range egg yolks 50g/1¾oz–100g/3½oz plain flour salt and freshly ground black pepper dash olive oil 50ml/2fl oz olive oil2 tbsp fresh or frozen peas2 tbsp fresh or frozen broad beans 4 Tenderstem broccoli 50g/1¾oz green beans 2 vine ripened tomatoes, skin and seeds removed, finely chopped4 asparagus spears 1 small bunch thyme 1 garlic clove, crushed 100ml/3½fl oz chicken or vegetable stock 50ml/2fl oz olive oil 2 tbsp fresh or frozen peas 2 tbsp fresh or frozen broad beans 4 Tenderstem broccoli 50g/1¾oz green beans 2 vine ripened tomatoes, skin and seeds removed, finely chopped 4 asparagus spears 1 small bunch thyme 1 garlic clove, crushed 100ml/3½fl oz chicken or vegetable stock 250g/9oz fresh tuna steak1 tsp crushed pink peppercorns. 1 lemon, juice only 250g/9oz fresh tuna steak 1 tsp crushed pink peppercorns. 1 lemon, juice only 100g/3½oz Pecorino cheese, shaved using a peeler 100g/3½oz Pecorino cheese, shaved using a peeler Method Preheat the oven to 200C/180C Fan/Gas 6.To make the confit lemon, heat the sugar syrup and add the lemon and star anise. Remove from the heat, cover and leave for 24 hours. Bake the potatoes on a baking tray for 1 hour, or until soft. Scoop out the flesh and pass it through a potato ricer into a mixing bowl, or mash it thoroughly. Mix in the egg yolks and flour and beat until smooth. Season with salt and pepper and mix again. Bring the dough together and roll it into a long sausage shape. Cut into 2–3cm/¾–1¼in length pieces. Set aside.Bring a large saucepan of salted water to the boil, add the gnocchi and cook until the gnocchi rise to the surface. Drain and set aside. Heat the oil in a large frying pan and sauté the vegetables for 5 minutes. Pour in the stock and cook until the vegetables are tender. Keep warm. When ready to serve, heat a dash of olive oil in a frying pan, add the gnocchi and toss in the hot oil for a few minutes until golden.Roll the tuna in the pink peppercorns on a plate or a board. Sear in a hot frying pan on each side, then squeeze over the lemon juice. Cut into thick slices. To serve, spoon the vegetables onto a serving dish, add the gnocchi and the sliced tuna, scatter over some confit lemon pieces and some shards of pecorino. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the confit lemon, heat the sugar syrup and add the lemon and star anise. Remove from the heat, cover and leave for 24 hours. To make the confit lemon, heat the sugar syrup and add the lemon and star anise. Remove from the heat, cover and leave for 24 hours. Bake the potatoes on a baking tray for 1 hour, or until soft. Scoop out the flesh and pass it through a potato ricer into a mixing bowl, or mash it thoroughly. Mix in the egg yolks and flour and beat until smooth. Season with salt and pepper and mix again. Bake the potatoes on a baking tray for 1 hour, or until soft. Scoop out the flesh and pass it through a potato ricer into a mixing bowl, or mash it thoroughly. Mix in the egg yolks and flour and beat until smooth. Season with salt and pepper and mix again. Bring the dough together and roll it into a long sausage shape. Cut into 2–3cm/¾–1¼in length pieces. Set aside. Bring the dough together and roll it into a long sausage shape. Cut into 2–3cm/¾–1¼in length pieces. Set aside. Bring a large saucepan of salted water to the boil, add the gnocchi and cook until the gnocchi rise to the surface. Drain and set aside. Bring a large saucepan of salted water to the boil, add the gnocchi and cook until the gnocchi rise to the surface. Drain and set aside. Heat the oil in a large frying pan and sauté the vegetables for 5 minutes. Pour in the stock and cook until the vegetables are tender. Keep warm. Heat the oil in a large frying pan and sauté the vegetables for 5 minutes. Pour in the stock and cook until the vegetables are tender. Keep warm. When ready to serve, heat a dash of olive oil in a frying pan, add the gnocchi and toss in the hot oil for a few minutes until golden. When ready to serve, heat a dash of olive oil in a frying pan, add the gnocchi and toss in the hot oil for a few minutes until golden. Roll the tuna in the pink peppercorns on a plate or a board. Sear in a hot frying pan on each side, then squeeze over the lemon juice. Cut into thick slices. Roll the tuna in the pink peppercorns on a plate or a board. Sear in a hot frying pan on each side, then squeeze over the lemon juice. Cut into thick slices. To serve, spoon the vegetables onto a serving dish, add the gnocchi and the sliced tuna, scatter over some confit lemon pieces and some shards of pecorino. To serve, spoon the vegetables onto a serving dish, add the gnocchi and the sliced tuna, scatter over some confit lemon pieces and some shards of pecorino. | {
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"title": "Gnocchi primavera with grilled tuna and lemon recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings This vibrant dish of gnocchi and seared tuna is a magnificent celebration of spring vegetables. 200ml/7fl oz stock syrup (equal quantities sugar and water)1 lemon, very thinly sliced1 star anise 200ml/7fl oz stock syrup (equal quantities sugar and water) 1 lemon, very thinly sliced 1 star anise 200g/7oz potatoes 2 free-range egg yolks 50g/1¾oz–100g/3½oz plain flour salt and freshly ground black pepperdash olive oil 200g/7oz potatoes 2 free-range egg yolks 50g/1¾oz–100g/3½oz plain flour salt and freshly ground black pepper dash olive oil 50ml/2fl oz olive oil2 tbsp fresh or frozen peas2 tbsp fresh or frozen broad beans 4 Tenderstem broccoli 50g/1¾oz green beans 2 vine ripened tomatoes, skin and seeds removed, finely chopped4 asparagus spears 1 small bunch thyme 1 garlic clove, crushed 100ml/3½fl oz chicken or vegetable stock 50ml/2fl oz olive oil 2 tbsp fresh or frozen peas 2 tbsp fresh or frozen broad beans 4 Tenderstem broccoli 50g/1¾oz green beans 2 vine ripened tomatoes, skin and seeds removed, finely chopped 4 asparagus spears 1 small bunch thyme 1 garlic clove, crushed 100ml/3½fl oz chicken or vegetable stock 250g/9oz fresh tuna steak1 tsp crushed pink peppercorns. 1 lemon, juice only 250g/9oz fresh tuna steak 1 tsp crushed pink peppercorns. 1 lemon, juice only 100g/3½oz Pecorino cheese, shaved using a peeler 100g/3½oz Pecorino cheese, shaved using a peeler Method Preheat the oven to 200C/180C Fan/Gas 6.To make the confit lemon, heat the sugar syrup and add the lemon and star anise. Remove from the heat, cover and leave for 24 hours. Bake the potatoes on a baking tray for 1 hour, or until soft. Scoop out the flesh and pass it through a potato ricer into a mixing bowl, or mash it thoroughly. Mix in the egg yolks and flour and beat until smooth. Season with salt and pepper and mix again. Bring the dough together and roll it into a long sausage shape. Cut into 2–3cm/¾–1¼in length pieces. Set aside.Bring a large saucepan of salted water to the boil, add the gnocchi and cook until the gnocchi rise to the surface. Drain and set aside. Heat the oil in a large frying pan and sauté the vegetables for 5 minutes. Pour in the stock and cook until the vegetables are tender. Keep warm. When ready to serve, heat a dash of olive oil in a frying pan, add the gnocchi and toss in the hot oil for a few minutes until golden.Roll the tuna in the pink peppercorns on a plate or a board. Sear in a hot frying pan on each side, then squeeze over the lemon juice. Cut into thick slices. To serve, spoon the vegetables onto a serving dish, add the gnocchi and the sliced tuna, scatter over some confit lemon pieces and some shards of pecorino. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the confit lemon, heat the sugar syrup and add the lemon and star anise. Remove from the heat, cover and leave for 24 hours. To make the confit lemon, heat the sugar syrup and add the lemon and star anise. Remove from the heat, cover and leave for 24 hours. Bake the potatoes on a baking tray for 1 hour, or until soft. Scoop out the flesh and pass it through a potato ricer into a mixing bowl, or mash it thoroughly. Mix in the egg yolks and flour and beat until smooth. Season with salt and pepper and mix again. Bake the potatoes on a baking tray for 1 hour, or until soft. Scoop out the flesh and pass it through a potato ricer into a mixing bowl, or mash it thoroughly. Mix in the egg yolks and flour and beat until smooth. Season with salt and pepper and mix again. Bring the dough together and roll it into a long sausage shape. Cut into 2–3cm/¾–1¼in length pieces. Set aside. Bring the dough together and roll it into a long sausage shape. Cut into 2–3cm/¾–1¼in length pieces. Set aside. Bring a large saucepan of salted water to the boil, add the gnocchi and cook until the gnocchi rise to the surface. Drain and set aside. Bring a large saucepan of salted water to the boil, add the gnocchi and cook until the gnocchi rise to the surface. Drain and set aside. Heat the oil in a large frying pan and sauté the vegetables for 5 minutes. Pour in the stock and cook until the vegetables are tender. Keep warm. Heat the oil in a large frying pan and sauté the vegetables for 5 minutes. Pour in the stock and cook until the vegetables are tender. Keep warm. When ready to serve, heat a dash of olive oil in a frying pan, add the gnocchi and toss in the hot oil for a few minutes until golden. When ready to serve, heat a dash of olive oil in a frying pan, add the gnocchi and toss in the hot oil for a few minutes until golden. Roll the tuna in the pink peppercorns on a plate or a board. Sear in a hot frying pan on each side, then squeeze over the lemon juice. Cut into thick slices. Roll the tuna in the pink peppercorns on a plate or a board. Sear in a hot frying pan on each side, then squeeze over the lemon juice. Cut into thick slices. To serve, spoon the vegetables onto a serving dish, add the gnocchi and the sliced tuna, scatter over some confit lemon pieces and some shards of pecorino. To serve, spoon the vegetables onto a serving dish, add the gnocchi and the sliced tuna, scatter over some confit lemon pieces and some shards of pecorino."
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} | 5f05d913387bda32d114fe89e960ca089e5332d9a874db4f0c1b8ab175ee3497 | Chicken with courgette and broad bean salad recipe
An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pan_fried_chicken_with_54141_16x9.jpg Crispy skin roast chicken served with a seasonal courgette and broad bean salad. Give your Sunday roast a summer twist. 2 tbsp olive oil2 chicken supreme, bone in, skin on 40g/1½oz unsalted butter1 garlic clove, peeled and left whole2 sprigs fresh thyme 2 tbsp olive oil 2 chicken supreme, bone in, skin on 40g/1½oz unsalted butter 1 garlic clove, peeled and left whole 2 sprigs fresh thyme 100g/3½oz broad beans, double podded1 tbsp olive oil75g/2½oz pine nuts1 green courgette1 yellow courgette1 tbsp fresh basil leaves, leaves picked1 tbsp tarragon, leaves picked 1 tbsp dill, leaves picked 100g/3½oz broad beans, double podded 1 tbsp olive oil 75g/2½oz pine nuts 1 green courgette 1 yellow courgette 1 tbsp fresh basil leaves, leaves picked 1 tbsp tarragon, leaves picked 1 tbsp dill, leaves picked 2 tbsp olive oil1 lemon, zest and juice1 red chilli, finely chopped 2 tbsp olive oil 1 lemon, zest and juice 1 red chilli, finely chopped Method Pre-heat the oven to 200C/180C Fan/Gas 6.To make the pan-fried roast chicken, place the oil in an ovenproof frying pan, over low heat. Place the chicken skin side down and cook for 10 minutes, until the skin is really crispy. Turn the chicken over and place in the oven for 8–10 minutes.Remove from the oven and add butter, garlic and thyme. Once the butter is melted and fragrant baste the chicken in the melted garlic and thyme butter. Set aside to rest.To make the courgette and broad bean salad bring a medium saucepan of salted water to the boil. Cook the broad beans for 2 minutes. Drain and set aside.In the meantime, heat a new frying pan, add the oil, once hot add the pine nuts and toast for 1–2 minutes. Remove and set aside. Thinly slice the courgettes and lay on a serving plate in a circle shape, green and yellow alternating. Scatter over the herb leaves, cooked broad beans and pine nuts. To make the lemon and chilli dressing, mix the oil, lemon zest and juice and red chilli in a bowl.To serve, dress the courgettes, beans, and pine nut mix with the lemon dressing. Carve the chicken and place on top, dress with a little more dressing. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. To make the pan-fried roast chicken, place the oil in an ovenproof frying pan, over low heat. Place the chicken skin side down and cook for 10 minutes, until the skin is really crispy. Turn the chicken over and place in the oven for 8–10 minutes. To make the pan-fried roast chicken, place the oil in an ovenproof frying pan, over low heat. Place the chicken skin side down and cook for 10 minutes, until the skin is really crispy. Turn the chicken over and place in the oven for 8–10 minutes. Remove from the oven and add butter, garlic and thyme. Once the butter is melted and fragrant baste the chicken in the melted garlic and thyme butter. Set aside to rest. Remove from the oven and add butter, garlic and thyme. Once the butter is melted and fragrant baste the chicken in the melted garlic and thyme butter. Set aside to rest. To make the courgette and broad bean salad bring a medium saucepan of salted water to the boil. Cook the broad beans for 2 minutes. Drain and set aside. To make the courgette and broad bean salad bring a medium saucepan of salted water to the boil. Cook the broad beans for 2 minutes. Drain and set aside. In the meantime, heat a new frying pan, add the oil, once hot add the pine nuts and toast for 1–2 minutes. Remove and set aside. In the meantime, heat a new frying pan, add the oil, once hot add the pine nuts and toast for 1–2 minutes. Remove and set aside. Thinly slice the courgettes and lay on a serving plate in a circle shape, green and yellow alternating. Thinly slice the courgettes and lay on a serving plate in a circle shape, green and yellow alternating. Scatter over the herb leaves, cooked broad beans and pine nuts. Scatter over the herb leaves, cooked broad beans and pine nuts. To make the lemon and chilli dressing, mix the oil, lemon zest and juice and red chilli in a bowl. To make the lemon and chilli dressing, mix the oil, lemon zest and juice and red chilli in a bowl. To serve, dress the courgettes, beans, and pine nut mix with the lemon dressing. Carve the chicken and place on top, dress with a little more dressing. To serve, dress the courgettes, beans, and pine nut mix with the lemon dressing. Carve the chicken and place on top, dress with a little more dressing. | {
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"content": "An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pan_fried_chicken_with_54141_16x9.jpg Crispy skin roast chicken served with a seasonal courgette and broad bean salad. Give your Sunday roast a summer twist. 2 tbsp olive oil2 chicken supreme, bone in, skin on 40g/1½oz unsalted butter1 garlic clove, peeled and left whole2 sprigs fresh thyme 2 tbsp olive oil 2 chicken supreme, bone in, skin on 40g/1½oz unsalted butter 1 garlic clove, peeled and left whole 2 sprigs fresh thyme 100g/3½oz broad beans, double podded1 tbsp olive oil75g/2½oz pine nuts1 green courgette1 yellow courgette1 tbsp fresh basil leaves, leaves picked1 tbsp tarragon, leaves picked 1 tbsp dill, leaves picked 100g/3½oz broad beans, double podded 1 tbsp olive oil 75g/2½oz pine nuts 1 green courgette 1 yellow courgette 1 tbsp fresh basil leaves, leaves picked 1 tbsp tarragon, leaves picked 1 tbsp dill, leaves picked 2 tbsp olive oil1 lemon, zest and juice1 red chilli, finely chopped 2 tbsp olive oil 1 lemon, zest and juice 1 red chilli, finely chopped Method Pre-heat the oven to 200C/180C Fan/Gas 6.To make the pan-fried roast chicken, place the oil in an ovenproof frying pan, over low heat. Place the chicken skin side down and cook for 10 minutes, until the skin is really crispy. Turn the chicken over and place in the oven for 8–10 minutes.Remove from the oven and add butter, garlic and thyme. Once the butter is melted and fragrant baste the chicken in the melted garlic and thyme butter. Set aside to rest.To make the courgette and broad bean salad bring a medium saucepan of salted water to the boil. Cook the broad beans for 2 minutes. Drain and set aside.In the meantime, heat a new frying pan, add the oil, once hot add the pine nuts and toast for 1–2 minutes. Remove and set aside. Thinly slice the courgettes and lay on a serving plate in a circle shape, green and yellow alternating. Scatter over the herb leaves, cooked broad beans and pine nuts. To make the lemon and chilli dressing, mix the oil, lemon zest and juice and red chilli in a bowl.To serve, dress the courgettes, beans, and pine nut mix with the lemon dressing. Carve the chicken and place on top, dress with a little more dressing. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. To make the pan-fried roast chicken, place the oil in an ovenproof frying pan, over low heat. Place the chicken skin side down and cook for 10 minutes, until the skin is really crispy. Turn the chicken over and place in the oven for 8–10 minutes. To make the pan-fried roast chicken, place the oil in an ovenproof frying pan, over low heat. Place the chicken skin side down and cook for 10 minutes, until the skin is really crispy. Turn the chicken over and place in the oven for 8–10 minutes. Remove from the oven and add butter, garlic and thyme. Once the butter is melted and fragrant baste the chicken in the melted garlic and thyme butter. Set aside to rest. Remove from the oven and add butter, garlic and thyme. Once the butter is melted and fragrant baste the chicken in the melted garlic and thyme butter. Set aside to rest. To make the courgette and broad bean salad bring a medium saucepan of salted water to the boil. Cook the broad beans for 2 minutes. Drain and set aside. To make the courgette and broad bean salad bring a medium saucepan of salted water to the boil. Cook the broad beans for 2 minutes. Drain and set aside. In the meantime, heat a new frying pan, add the oil, once hot add the pine nuts and toast for 1–2 minutes. Remove and set aside. In the meantime, heat a new frying pan, add the oil, once hot add the pine nuts and toast for 1–2 minutes. Remove and set aside. Thinly slice the courgettes and lay on a serving plate in a circle shape, green and yellow alternating. Thinly slice the courgettes and lay on a serving plate in a circle shape, green and yellow alternating. Scatter over the herb leaves, cooked broad beans and pine nuts. Scatter over the herb leaves, cooked broad beans and pine nuts. To make the lemon and chilli dressing, mix the oil, lemon zest and juice and red chilli in a bowl. To make the lemon and chilli dressing, mix the oil, lemon zest and juice and red chilli in a bowl. To serve, dress the courgettes, beans, and pine nut mix with the lemon dressing. Carve the chicken and place on top, dress with a little more dressing. To serve, dress the courgettes, beans, and pine nut mix with the lemon dressing. Carve the chicken and place on top, dress with a little more dressing."
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} | 4eacda0e585f6dba90129ba5beb35494a7d06284dcffda7d59928fb979a6ceeb | White beans with tahini, oregano and cumin recipe
An average of 3.1 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beans_tahini_oregano_72330_16x9.jpg This rich and creamy dish is packed full of nutrition and delivers a luxurious eating experience without the heaviness and saturated fat of double cream. The tahini paste is a protein and calcium rich ingredient that creates an indulgent texture and carries the herb and spice flavour wonderfully – so do use the best quality tahini you can afford (see recipe tips). Beautiful with butter beans but haricot beans, chickpeas and cannellini would work just as well. Each serving provides 542 kcal, 19.6g protein, 40.7g carbohydrate (of which 5.8g sugars), 29.9g fat (of which 4.4g saturates), 15.3g fibre and 0.43g salt. 2 tbsp olive oil 100g/3½oz onion, finely chopped2 garlic cloves, finely chopped 2 tsp dried oregano 2 tsp cumin seeds 3 tbsp light tahini 400g tin white beans, such as butter beans or haricot beans, drained 50g/1¾oz fresh parsley, finely chopped, leaves and stems separated 1 tsp fresh black pepper extra virgin olive oil, to drizzle 2 large slices sourdough bread, toasted, to serve 2 tbsp olive oil 100g/3½oz onion, finely chopped 2 garlic cloves, finely chopped 2 tsp dried oregano 2 tsp cumin seeds 3 tbsp light tahini 400g tin white beans, such as butter beans or haricot beans, drained 50g/1¾oz fresh parsley, finely chopped, leaves and stems separated 1 tsp fresh black pepper extra virgin olive oil, to drizzle 2 large slices sourdough bread, toasted, to serve Method Heat the olive oil in a pan over a medium heat. Add the onions and cook for 10 minutes, or until lightly browned. Add the garlic and spices and cook for 1–2 minutes to infuse the flavours. Stir in the tahini and 50ml/2fl oz hot water. Add a splash more hot water if needed. Add the beans and parsley stems and leaves, reserving some leaves for garnish. Cook for a few minutes to warm through the beans.Finish with black pepper and a drizzle of olive oil. Serve with toasted sourdough bread. Heat the olive oil in a pan over a medium heat. Add the onions and cook for 10 minutes, or until lightly browned. Heat the olive oil in a pan over a medium heat. Add the onions and cook for 10 minutes, or until lightly browned. Add the garlic and spices and cook for 1–2 minutes to infuse the flavours. Add the garlic and spices and cook for 1–2 minutes to infuse the flavours. Stir in the tahini and 50ml/2fl oz hot water. Add a splash more hot water if needed. Stir in the tahini and 50ml/2fl oz hot water. Add a splash more hot water if needed. Add the beans and parsley stems and leaves, reserving some leaves for garnish. Cook for a few minutes to warm through the beans. Add the beans and parsley stems and leaves, reserving some leaves for garnish. Cook for a few minutes to warm through the beans. Finish with black pepper and a drizzle of olive oil. Serve with toasted sourdough bread. Finish with black pepper and a drizzle of olive oil. Serve with toasted sourdough bread. Recipe tips If you want to make this dish more substantial, try pairing it with poached or pan-fried fish. Tahini comes in two main types light (AKA white or hulled) and brown. Brown tahini is darker in colour and has a more bitter taste. Light tahini is best for this recipe and is now widely available. However, there is a big difference in quality, with some cheaper varieties being really quite bitter. The best tahini is creamy and nutty. | {
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"title": "White beans with tahini, oregano and cumin recipe",
"content": "An average of 3.1 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beans_tahini_oregano_72330_16x9.jpg This rich and creamy dish is packed full of nutrition and delivers a luxurious eating experience without the heaviness and saturated fat of double cream. The tahini paste is a protein and calcium rich ingredient that creates an indulgent texture and carries the herb and spice flavour wonderfully – so do use the best quality tahini you can afford (see recipe tips). Beautiful with butter beans but haricot beans, chickpeas and cannellini would work just as well. Each serving provides 542 kcal, 19.6g protein, 40.7g carbohydrate (of which 5.8g sugars), 29.9g fat (of which 4.4g saturates), 15.3g fibre and 0.43g salt. 2 tbsp olive oil 100g/3½oz onion, finely chopped2 garlic cloves, finely chopped 2 tsp dried oregano 2 tsp cumin seeds 3 tbsp light tahini 400g tin white beans, such as butter beans or haricot beans, drained 50g/1¾oz fresh parsley, finely chopped, leaves and stems separated 1 tsp fresh black pepper extra virgin olive oil, to drizzle 2 large slices sourdough bread, toasted, to serve 2 tbsp olive oil 100g/3½oz onion, finely chopped 2 garlic cloves, finely chopped 2 tsp dried oregano 2 tsp cumin seeds 3 tbsp light tahini 400g tin white beans, such as butter beans or haricot beans, drained 50g/1¾oz fresh parsley, finely chopped, leaves and stems separated 1 tsp fresh black pepper extra virgin olive oil, to drizzle 2 large slices sourdough bread, toasted, to serve Method Heat the olive oil in a pan over a medium heat. Add the onions and cook for 10 minutes, or until lightly browned. Add the garlic and spices and cook for 1–2 minutes to infuse the flavours. Stir in the tahini and 50ml/2fl oz hot water. Add a splash more hot water if needed. Add the beans and parsley stems and leaves, reserving some leaves for garnish. Cook for a few minutes to warm through the beans.Finish with black pepper and a drizzle of olive oil. Serve with toasted sourdough bread. Heat the olive oil in a pan over a medium heat. Add the onions and cook for 10 minutes, or until lightly browned. Heat the olive oil in a pan over a medium heat. Add the onions and cook for 10 minutes, or until lightly browned. Add the garlic and spices and cook for 1–2 minutes to infuse the flavours. Add the garlic and spices and cook for 1–2 minutes to infuse the flavours. Stir in the tahini and 50ml/2fl oz hot water. Add a splash more hot water if needed. Stir in the tahini and 50ml/2fl oz hot water. Add a splash more hot water if needed. Add the beans and parsley stems and leaves, reserving some leaves for garnish. Cook for a few minutes to warm through the beans. Add the beans and parsley stems and leaves, reserving some leaves for garnish. Cook for a few minutes to warm through the beans. Finish with black pepper and a drizzle of olive oil. Serve with toasted sourdough bread. Finish with black pepper and a drizzle of olive oil. Serve with toasted sourdough bread. Recipe tips If you want to make this dish more substantial, try pairing it with poached or pan-fried fish. Tahini comes in two main types light (AKA white or hulled) and brown. Brown tahini is darker in colour and has a more bitter taste. Light tahini is best for this recipe and is now widely available. However, there is a big difference in quality, with some cheaper varieties being really quite bitter. The best tahini is creamy and nutty."
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} | 6b283308df927e70dab95c7f4075ceedc19cef689c436db1272ff253285e26fb | Boston baked beans recipe
An average of 4.1 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bostonbakedbeans_10471_16x9.jpg These Boston baked beans from Hugh Fearnley-Whittingstall are great on toast. 500g/1lb 2oz white haricot beans, dried400g/14oz piece pork belly 50g/2oz soft brown sugar45g/3 tbsp black treacle1 tbsp English mustard (made from powder)4 cloves8-10 pickling onions (or 2-3 small onions)fresh ground black peppersalt 500g/1lb 2oz white haricot beans, dried 400g/14oz piece pork belly 50g/2oz soft brown sugar 45g/3 tbsp black treacle 1 tbsp English mustard (made from powder) 4 cloves 8-10 pickling onions (or 2-3 small onions) fresh ground black pepper salt Method Soak the beans overnight in plenty of fresh cold water. Preheat the oven to 140C/275F/Gas 1.Drain and rinse, then put in a heavy, ovenproof pan or casserole, with fresh water to cover the beans by about 5cm/2in. Bring to the boil and boil hard for at least 10 minutes. Lower the heat to get a gentle simmer, cover with the pan lid, and simmer for about one hour until the beans are tender but not completely soft. Remove from the heat.Cut the pork belly in large 5cm/2in cubes, leaving the rind on and add to the beans. Stir in the brown sugar, black treacle and mustard. Press the cloves into an onion and add, with the extra onions, to the pot. Season with pepper, but no salt at this stage. If necessary, add a little hot water so that the beans are covered.Replace the lid on the casserole. Bake the beans into the oven to bake for about three hours. Then remove the lid and dragging some of the pork chunks to the top. Return, uncovered, to the oven, for a further hour. Season, to taste, with salt and freshly ground black pepper.Serve on it's own, with crusty bread (or on toast), as a snack or light meal. The baked beans will keep in the fridge, in a sealed jar or tupperware container, for two weeks. You can also freeze any leftovers. Soak the beans overnight in plenty of fresh cold water. Soak the beans overnight in plenty of fresh cold water. Preheat the oven to 140C/275F/Gas 1. Preheat the oven to 140C/275F/Gas 1. Drain and rinse, then put in a heavy, ovenproof pan or casserole, with fresh water to cover the beans by about 5cm/2in. Bring to the boil and boil hard for at least 10 minutes. Lower the heat to get a gentle simmer, cover with the pan lid, and simmer for about one hour until the beans are tender but not completely soft. Remove from the heat. Drain and rinse, then put in a heavy, ovenproof pan or casserole, with fresh water to cover the beans by about 5cm/2in. Bring to the boil and boil hard for at least 10 minutes. Lower the heat to get a gentle simmer, cover with the pan lid, and simmer for about one hour until the beans are tender but not completely soft. Remove from the heat. Cut the pork belly in large 5cm/2in cubes, leaving the rind on and add to the beans. Stir in the brown sugar, black treacle and mustard. Cut the pork belly in large 5cm/2in cubes, leaving the rind on and add to the beans. Stir in the brown sugar, black treacle and mustard. Press the cloves into an onion and add, with the extra onions, to the pot. Season with pepper, but no salt at this stage. If necessary, add a little hot water so that the beans are covered. Press the cloves into an onion and add, with the extra onions, to the pot. Season with pepper, but no salt at this stage. If necessary, add a little hot water so that the beans are covered. Replace the lid on the casserole. Bake the beans into the oven to bake for about three hours. Then remove the lid and dragging some of the pork chunks to the top. Return, uncovered, to the oven, for a further hour. Season, to taste, with salt and freshly ground black pepper. Replace the lid on the casserole. Bake the beans into the oven to bake for about three hours. Then remove the lid and dragging some of the pork chunks to the top. Return, uncovered, to the oven, for a further hour. Season, to taste, with salt and freshly ground black pepper. Serve on it's own, with crusty bread (or on toast), as a snack or light meal. Serve on it's own, with crusty bread (or on toast), as a snack or light meal. The baked beans will keep in the fridge, in a sealed jar or tupperware container, for two weeks. You can also freeze any leftovers. The baked beans will keep in the fridge, in a sealed jar or tupperware container, for two weeks. You can also freeze any leftovers. Recipe tips To cook this recipe in a slow cooker, boil the soaked beans for 10 minutes, then add them to the slow cooker with the remaining ingredients and cook on high for 6-8 hours. | {
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"content": "An average of 4.1 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bostonbakedbeans_10471_16x9.jpg These Boston baked beans from Hugh Fearnley-Whittingstall are great on toast. 500g/1lb 2oz white haricot beans, dried400g/14oz piece pork belly 50g/2oz soft brown sugar45g/3 tbsp black treacle1 tbsp English mustard (made from powder)4 cloves8-10 pickling onions (or 2-3 small onions)fresh ground black peppersalt 500g/1lb 2oz white haricot beans, dried 400g/14oz piece pork belly 50g/2oz soft brown sugar 45g/3 tbsp black treacle 1 tbsp English mustard (made from powder) 4 cloves 8-10 pickling onions (or 2-3 small onions) fresh ground black pepper salt Method Soak the beans overnight in plenty of fresh cold water. Preheat the oven to 140C/275F/Gas 1.Drain and rinse, then put in a heavy, ovenproof pan or casserole, with fresh water to cover the beans by about 5cm/2in. Bring to the boil and boil hard for at least 10 minutes. Lower the heat to get a gentle simmer, cover with the pan lid, and simmer for about one hour until the beans are tender but not completely soft. Remove from the heat.Cut the pork belly in large 5cm/2in cubes, leaving the rind on and add to the beans. Stir in the brown sugar, black treacle and mustard. Press the cloves into an onion and add, with the extra onions, to the pot. Season with pepper, but no salt at this stage. If necessary, add a little hot water so that the beans are covered.Replace the lid on the casserole. Bake the beans into the oven to bake for about three hours. Then remove the lid and dragging some of the pork chunks to the top. Return, uncovered, to the oven, for a further hour. Season, to taste, with salt and freshly ground black pepper.Serve on it's own, with crusty bread (or on toast), as a snack or light meal. The baked beans will keep in the fridge, in a sealed jar or tupperware container, for two weeks. You can also freeze any leftovers. Soak the beans overnight in plenty of fresh cold water. Soak the beans overnight in plenty of fresh cold water. Preheat the oven to 140C/275F/Gas 1. Preheat the oven to 140C/275F/Gas 1. Drain and rinse, then put in a heavy, ovenproof pan or casserole, with fresh water to cover the beans by about 5cm/2in. Bring to the boil and boil hard for at least 10 minutes. Lower the heat to get a gentle simmer, cover with the pan lid, and simmer for about one hour until the beans are tender but not completely soft. Remove from the heat. Drain and rinse, then put in a heavy, ovenproof pan or casserole, with fresh water to cover the beans by about 5cm/2in. Bring to the boil and boil hard for at least 10 minutes. Lower the heat to get a gentle simmer, cover with the pan lid, and simmer for about one hour until the beans are tender but not completely soft. Remove from the heat. Cut the pork belly in large 5cm/2in cubes, leaving the rind on and add to the beans. Stir in the brown sugar, black treacle and mustard. Cut the pork belly in large 5cm/2in cubes, leaving the rind on and add to the beans. Stir in the brown sugar, black treacle and mustard. Press the cloves into an onion and add, with the extra onions, to the pot. Season with pepper, but no salt at this stage. If necessary, add a little hot water so that the beans are covered. Press the cloves into an onion and add, with the extra onions, to the pot. Season with pepper, but no salt at this stage. If necessary, add a little hot water so that the beans are covered. Replace the lid on the casserole. Bake the beans into the oven to bake for about three hours. Then remove the lid and dragging some of the pork chunks to the top. Return, uncovered, to the oven, for a further hour. Season, to taste, with salt and freshly ground black pepper. Replace the lid on the casserole. Bake the beans into the oven to bake for about three hours. Then remove the lid and dragging some of the pork chunks to the top. Return, uncovered, to the oven, for a further hour. Season, to taste, with salt and freshly ground black pepper. Serve on it's own, with crusty bread (or on toast), as a snack or light meal. Serve on it's own, with crusty bread (or on toast), as a snack or light meal. The baked beans will keep in the fridge, in a sealed jar or tupperware container, for two weeks. You can also freeze any leftovers. The baked beans will keep in the fridge, in a sealed jar or tupperware container, for two weeks. You can also freeze any leftovers. Recipe tips To cook this recipe in a slow cooker, boil the soaked beans for 10 minutes, then add them to the slow cooker with the remaining ingredients and cook on high for 6-8 hours."
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} | 4c99ae93c69140b4929cddbfc0945a6775a0ffec26c018d9841e56f9cf2bc0af | Slow-cooked chorizo and white beans recipe
An average of 5.0 out of 5 stars from 2 ratings This slow-cooked dish makes a filling casserole on a cold winter’s day. It is served with fennel purée and stir-fried broccoli. 1 tbsp olive oil1 onion, diced3 celery sticks, diced ½ fennel bulb, trimmed and diced3 garlic cloves, chopped3 fresh chorizo sausages, chopped 1 handful small white pinto beans or haricot beans, soaked if dried2 fresh thyme sprigs1 bay leaf 500ml/18fl oz vegetable stock, plus extra if neededsalt and freshly ground black pepper 1 tbsp olive oil 1 onion, diced 3 celery sticks, diced ½ fennel bulb, trimmed and diced 3 garlic cloves, chopped 3 fresh chorizo sausages, chopped 1 handful small white pinto beans or haricot beans, soaked if dried 2 fresh thyme sprigs 1 bay leaf 500ml/18fl oz vegetable stock, plus extra if needed salt and freshly ground black pepper olive oil, to cover 2 fennel bulbs, trimmed and thinly sliced1 bay leaf 50g/1¾oz butter4 Tenderstem broccoli stems olive oil, to cover 2 fennel bulbs, trimmed and thinly sliced 1 bay leaf 50g/1¾oz butter 4 Tenderstem broccoli stems 2 tbsp olive oil2 fresh chorizo slices (from the skin), broken into small pieces 1 garlic clove, finely chopped1-2 tbsp sherry vinegar1 tbsp chopped fresh parsley1 tbsp chopped fresh tarragon 2 tbsp olive oil 2 fresh chorizo slices (from the skin), broken into small pieces 1 garlic clove, finely chopped 1-2 tbsp sherry vinegar 1 tbsp chopped fresh parsley 1 tbsp chopped fresh tarragon Method To make the chorizo and white beans, heat the oil in a casserole and add the onion, celery, fennel and garlic. Fry for 5 minutes before adding the chorizo, beans, thyme, bay leaf and stock. Cover and cook over a low heat for around 2–3 hours until the chorizo is soft, topping up with extra stock if needed. Season with salt and pepper.To make the fennel, pour the oil into a deep saucepan and place over a very low heat. Add the fennel and bay leaf and cook for around 2 hours until soft. Remove the fennel from the pan, discard the bay leaf and leave the fennel to cool. Purée half of the fennel slices with the butter in a blender until smooth. Push through a sieve and set aside. Set aside the remaining confit fennel slices. Add the broccoli to a dry frying pan and stir-fry until tender. To make the garnish, heat the oil in a frying pan and fry the chorizo and garlic until crispy. Transfer to kitchen paper to drain. Spoon some fennel purée onto two warmed plates. Drain the liquid from the bean mixture, discard the bay leaf and add the sherry vinegar, parsley and tarragon. Spoon onto the plates. Top with the broccoli and confit fennel slices and finish with the chorizo garnish. To make the chorizo and white beans, heat the oil in a casserole and add the onion, celery, fennel and garlic. Fry for 5 minutes before adding the chorizo, beans, thyme, bay leaf and stock. Cover and cook over a low heat for around 2–3 hours until the chorizo is soft, topping up with extra stock if needed. Season with salt and pepper. To make the chorizo and white beans, heat the oil in a casserole and add the onion, celery, fennel and garlic. Fry for 5 minutes before adding the chorizo, beans, thyme, bay leaf and stock. Cover and cook over a low heat for around 2–3 hours until the chorizo is soft, topping up with extra stock if needed. Season with salt and pepper. To make the fennel, pour the oil into a deep saucepan and place over a very low heat. Add the fennel and bay leaf and cook for around 2 hours until soft. Remove the fennel from the pan, discard the bay leaf and leave the fennel to cool. Purée half of the fennel slices with the butter in a blender until smooth. Push through a sieve and set aside. Set aside the remaining confit fennel slices. Add the broccoli to a dry frying pan and stir-fry until tender. To make the fennel, pour the oil into a deep saucepan and place over a very low heat. Add the fennel and bay leaf and cook for around 2 hours until soft. Remove the fennel from the pan, discard the bay leaf and leave the fennel to cool. Purée half of the fennel slices with the butter in a blender until smooth. Push through a sieve and set aside. Set aside the remaining confit fennel slices. Add the broccoli to a dry frying pan and stir-fry until tender. To make the garnish, heat the oil in a frying pan and fry the chorizo and garlic until crispy. Transfer to kitchen paper to drain. To make the garnish, heat the oil in a frying pan and fry the chorizo and garlic until crispy. Transfer to kitchen paper to drain. Spoon some fennel purée onto two warmed plates. Drain the liquid from the bean mixture, discard the bay leaf and add the sherry vinegar, parsley and tarragon. Spoon onto the plates. Top with the broccoli and confit fennel slices and finish with the chorizo garnish. Spoon some fennel purée onto two warmed plates. Drain the liquid from the bean mixture, discard the bay leaf and add the sherry vinegar, parsley and tarragon. Spoon onto the plates. Top with the broccoli and confit fennel slices and finish with the chorizo garnish. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings This slow-cooked dish makes a filling casserole on a cold winter’s day. It is served with fennel purée and stir-fried broccoli. 1 tbsp olive oil1 onion, diced3 celery sticks, diced ½ fennel bulb, trimmed and diced3 garlic cloves, chopped3 fresh chorizo sausages, chopped 1 handful small white pinto beans or haricot beans, soaked if dried2 fresh thyme sprigs1 bay leaf 500ml/18fl oz vegetable stock, plus extra if neededsalt and freshly ground black pepper 1 tbsp olive oil 1 onion, diced 3 celery sticks, diced ½ fennel bulb, trimmed and diced 3 garlic cloves, chopped 3 fresh chorizo sausages, chopped 1 handful small white pinto beans or haricot beans, soaked if dried 2 fresh thyme sprigs 1 bay leaf 500ml/18fl oz vegetable stock, plus extra if needed salt and freshly ground black pepper olive oil, to cover 2 fennel bulbs, trimmed and thinly sliced1 bay leaf 50g/1¾oz butter4 Tenderstem broccoli stems olive oil, to cover 2 fennel bulbs, trimmed and thinly sliced 1 bay leaf 50g/1¾oz butter 4 Tenderstem broccoli stems 2 tbsp olive oil2 fresh chorizo slices (from the skin), broken into small pieces 1 garlic clove, finely chopped1-2 tbsp sherry vinegar1 tbsp chopped fresh parsley1 tbsp chopped fresh tarragon 2 tbsp olive oil 2 fresh chorizo slices (from the skin), broken into small pieces 1 garlic clove, finely chopped 1-2 tbsp sherry vinegar 1 tbsp chopped fresh parsley 1 tbsp chopped fresh tarragon Method To make the chorizo and white beans, heat the oil in a casserole and add the onion, celery, fennel and garlic. Fry for 5 minutes before adding the chorizo, beans, thyme, bay leaf and stock. Cover and cook over a low heat for around 2–3 hours until the chorizo is soft, topping up with extra stock if needed. Season with salt and pepper.To make the fennel, pour the oil into a deep saucepan and place over a very low heat. Add the fennel and bay leaf and cook for around 2 hours until soft. Remove the fennel from the pan, discard the bay leaf and leave the fennel to cool. Purée half of the fennel slices with the butter in a blender until smooth. Push through a sieve and set aside. Set aside the remaining confit fennel slices. Add the broccoli to a dry frying pan and stir-fry until tender. To make the garnish, heat the oil in a frying pan and fry the chorizo and garlic until crispy. Transfer to kitchen paper to drain. Spoon some fennel purée onto two warmed plates. Drain the liquid from the bean mixture, discard the bay leaf and add the sherry vinegar, parsley and tarragon. Spoon onto the plates. Top with the broccoli and confit fennel slices and finish with the chorizo garnish. To make the chorizo and white beans, heat the oil in a casserole and add the onion, celery, fennel and garlic. Fry for 5 minutes before adding the chorizo, beans, thyme, bay leaf and stock. Cover and cook over a low heat for around 2–3 hours until the chorizo is soft, topping up with extra stock if needed. Season with salt and pepper. To make the chorizo and white beans, heat the oil in a casserole and add the onion, celery, fennel and garlic. Fry for 5 minutes before adding the chorizo, beans, thyme, bay leaf and stock. Cover and cook over a low heat for around 2–3 hours until the chorizo is soft, topping up with extra stock if needed. Season with salt and pepper. To make the fennel, pour the oil into a deep saucepan and place over a very low heat. Add the fennel and bay leaf and cook for around 2 hours until soft. Remove the fennel from the pan, discard the bay leaf and leave the fennel to cool. Purée half of the fennel slices with the butter in a blender until smooth. Push through a sieve and set aside. Set aside the remaining confit fennel slices. Add the broccoli to a dry frying pan and stir-fry until tender. To make the fennel, pour the oil into a deep saucepan and place over a very low heat. Add the fennel and bay leaf and cook for around 2 hours until soft. Remove the fennel from the pan, discard the bay leaf and leave the fennel to cool. Purée half of the fennel slices with the butter in a blender until smooth. Push through a sieve and set aside. Set aside the remaining confit fennel slices. Add the broccoli to a dry frying pan and stir-fry until tender. To make the garnish, heat the oil in a frying pan and fry the chorizo and garlic until crispy. Transfer to kitchen paper to drain. To make the garnish, heat the oil in a frying pan and fry the chorizo and garlic until crispy. Transfer to kitchen paper to drain. Spoon some fennel purée onto two warmed plates. Drain the liquid from the bean mixture, discard the bay leaf and add the sherry vinegar, parsley and tarragon. Spoon onto the plates. Top with the broccoli and confit fennel slices and finish with the chorizo garnish. Spoon some fennel purée onto two warmed plates. Drain the liquid from the bean mixture, discard the bay leaf and add the sherry vinegar, parsley and tarragon. Spoon onto the plates. Top with the broccoli and confit fennel slices and finish with the chorizo garnish."
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} | 9cef854f45a8fbabb26a9a49844438a24eb4b96e400abc5d42624c64f107d538 | Persian noodle soup recipe
An average of 4.2 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/persian_noodle_soup_76589_16x9.jpg Herbs, pulses, noodles, spinach and soured cream combine in this Iranian comfort food dish, topped with deeply caramelised onions. 3 tbsp olive oil4 onions, 2 roughly chopped, 2 thinly sliced2 tsp ground turmeric3 garlic cloves, finely chopped400g tin chickpeas, drained100g/3½oz small brown lentils 400g haricot beans, drained1 litre/1¾ pint vegetable stock40g/1½oz butter100g/3½oz linguine or Iranian reshtey noodles200g/7oz spinach30g/1oz fresh parsley20g/¾oz fresh coriander15g/½oz fresh mint2 x 250ml/9fl oz tubs soured cream 3 tbsp olive oil 4 onions, 2 roughly chopped, 2 thinly sliced 2 tsp ground turmeric 3 garlic cloves, finely chopped 400g tin chickpeas, drained 100g/3½oz small brown lentils 400g haricot beans, drained 1 litre/1¾ pint vegetable stock 40g/1½oz butter 100g/3½oz linguine or Iranian reshtey noodles 200g/7oz spinach 30g/1oz fresh parsley 20g/¾oz fresh coriander 15g/½oz fresh mint 2 x 250ml/9fl oz tubs soured cream Method Heat the olive oil in a large pan over a medium heat, and fry the onions for 5 minutes, or until soft and pale golden in colour. Add the turmeric and garlic and cook for a further 4 minutes.Add the chickpeas, lentils and haricot beans to the onions and pour in the stock. Simmer for 30 minutes, stirring occasionally.Melt the butter in a non-stick frying pan over a low heat. Fry the sliced onions for 20 minutes, stirring occasionally, until they are deeply caramelised.When the beans have simmered for 30 minutes, add the noodles to the pot and cook for a further 10 minutes.Wilt the spinach in a pan with a little water for 2 minutes, drain and squeeze as much liquid out as you can. Roughly chop the spinach on a board, along with the parsley, coriander and mint.Stir the spinach and herbs into the noodles and beans. Fold in the soured cream and serve with the caramelised onions on top. Heat the olive oil in a large pan over a medium heat, and fry the onions for 5 minutes, or until soft and pale golden in colour. Add the turmeric and garlic and cook for a further 4 minutes. Heat the olive oil in a large pan over a medium heat, and fry the onions for 5 minutes, or until soft and pale golden in colour. Add the turmeric and garlic and cook for a further 4 minutes. Add the chickpeas, lentils and haricot beans to the onions and pour in the stock. Simmer for 30 minutes, stirring occasionally. Add the chickpeas, lentils and haricot beans to the onions and pour in the stock. Simmer for 30 minutes, stirring occasionally. Melt the butter in a non-stick frying pan over a low heat. Fry the sliced onions for 20 minutes, stirring occasionally, until they are deeply caramelised. Melt the butter in a non-stick frying pan over a low heat. Fry the sliced onions for 20 minutes, stirring occasionally, until they are deeply caramelised. When the beans have simmered for 30 minutes, add the noodles to the pot and cook for a further 10 minutes. When the beans have simmered for 30 minutes, add the noodles to the pot and cook for a further 10 minutes. Wilt the spinach in a pan with a little water for 2 minutes, drain and squeeze as much liquid out as you can. Roughly chop the spinach on a board, along with the parsley, coriander and mint. Wilt the spinach in a pan with a little water for 2 minutes, drain and squeeze as much liquid out as you can. Roughly chop the spinach on a board, along with the parsley, coriander and mint. Stir the spinach and herbs into the noodles and beans. Fold in the soured cream and serve with the caramelised onions on top. Stir the spinach and herbs into the noodles and beans. Fold in the soured cream and serve with the caramelised onions on top. | {
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"title": "Persian noodle soup recipe",
"content": "An average of 4.2 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/persian_noodle_soup_76589_16x9.jpg Herbs, pulses, noodles, spinach and soured cream combine in this Iranian comfort food dish, topped with deeply caramelised onions. 3 tbsp olive oil4 onions, 2 roughly chopped, 2 thinly sliced2 tsp ground turmeric3 garlic cloves, finely chopped400g tin chickpeas, drained100g/3½oz small brown lentils 400g haricot beans, drained1 litre/1¾ pint vegetable stock40g/1½oz butter100g/3½oz linguine or Iranian reshtey noodles200g/7oz spinach30g/1oz fresh parsley20g/¾oz fresh coriander15g/½oz fresh mint2 x 250ml/9fl oz tubs soured cream 3 tbsp olive oil 4 onions, 2 roughly chopped, 2 thinly sliced 2 tsp ground turmeric 3 garlic cloves, finely chopped 400g tin chickpeas, drained 100g/3½oz small brown lentils 400g haricot beans, drained 1 litre/1¾ pint vegetable stock 40g/1½oz butter 100g/3½oz linguine or Iranian reshtey noodles 200g/7oz spinach 30g/1oz fresh parsley 20g/¾oz fresh coriander 15g/½oz fresh mint 2 x 250ml/9fl oz tubs soured cream Method Heat the olive oil in a large pan over a medium heat, and fry the onions for 5 minutes, or until soft and pale golden in colour. Add the turmeric and garlic and cook for a further 4 minutes.Add the chickpeas, lentils and haricot beans to the onions and pour in the stock. Simmer for 30 minutes, stirring occasionally.Melt the butter in a non-stick frying pan over a low heat. Fry the sliced onions for 20 minutes, stirring occasionally, until they are deeply caramelised.When the beans have simmered for 30 minutes, add the noodles to the pot and cook for a further 10 minutes.Wilt the spinach in a pan with a little water for 2 minutes, drain and squeeze as much liquid out as you can. Roughly chop the spinach on a board, along with the parsley, coriander and mint.Stir the spinach and herbs into the noodles and beans. Fold in the soured cream and serve with the caramelised onions on top. Heat the olive oil in a large pan over a medium heat, and fry the onions for 5 minutes, or until soft and pale golden in colour. Add the turmeric and garlic and cook for a further 4 minutes. Heat the olive oil in a large pan over a medium heat, and fry the onions for 5 minutes, or until soft and pale golden in colour. Add the turmeric and garlic and cook for a further 4 minutes. Add the chickpeas, lentils and haricot beans to the onions and pour in the stock. Simmer for 30 minutes, stirring occasionally. Add the chickpeas, lentils and haricot beans to the onions and pour in the stock. Simmer for 30 minutes, stirring occasionally. Melt the butter in a non-stick frying pan over a low heat. Fry the sliced onions for 20 minutes, stirring occasionally, until they are deeply caramelised. Melt the butter in a non-stick frying pan over a low heat. Fry the sliced onions for 20 minutes, stirring occasionally, until they are deeply caramelised. When the beans have simmered for 30 minutes, add the noodles to the pot and cook for a further 10 minutes. When the beans have simmered for 30 minutes, add the noodles to the pot and cook for a further 10 minutes. Wilt the spinach in a pan with a little water for 2 minutes, drain and squeeze as much liquid out as you can. Roughly chop the spinach on a board, along with the parsley, coriander and mint. Wilt the spinach in a pan with a little water for 2 minutes, drain and squeeze as much liquid out as you can. Roughly chop the spinach on a board, along with the parsley, coriander and mint. Stir the spinach and herbs into the noodles and beans. Fold in the soured cream and serve with the caramelised onions on top. Stir the spinach and herbs into the noodles and beans. Fold in the soured cream and serve with the caramelised onions on top."
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} | 4dcfc7e76ba1498d83b2c75b9644b844aed4b210faa6e65d61f77ef8387d69c1 | Country vegetable soup with basil pistou recipe
An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/countryvegetablesoup_90195_16x9.jpg When served without bread, this simple vegetable soup recipe is gluten and nut-free. 2 stalks celery2 carrots4 tbsp/2½fl oz good-quality olive oil1 large onion2 small potatoes (such as Maris Piper)4 garlic cloves1 ready-made bouquet garni (such as thyme, parsley, rosemary and sage)2 litres/3 pints 10fl oz watersalt and freshly ground black pepper200g/7oz canned haricot beans, rinsed and drained 2 stalks celery 2 carrots 4 tbsp/2½fl oz good-quality olive oil 1 large onion 2 small potatoes (such as Maris Piper) 4 garlic cloves 1 ready-made bouquet garni (such as thyme, parsley, rosemary and sage) 2 litres/3 pints 10fl oz water salt and freshly ground black pepper 200g/7oz canned haricot beans, rinsed and drained large bunch fresh basil leaves100g/3½oz parmesan100ml/3½fl oz good-quality olive oil, plus extra for drizzlingsalt and freshly ground black pepper large bunch fresh basil leaves 100g/3½oz parmesan 100ml/3½fl oz good-quality olive oil, plus extra for drizzling salt and freshly ground black pepper Method Chop the celery and carrots into small dice.While you're chopping the vegetables, heat the olive oil in a heavy-bottomed pan. Add the chopped celery and carrots to the pan.Peel the onion and chop into pieces the same size as the chopped celery and carrots. Add to the pan.Chop the potatoes into pieces the same size as the other vegetables and add to the pan.Lightly crush the garlic cloves with the heel of your hand and add the unpeeled cloves to the pan. Gently sweat the vegetables in the olive oil for a few minutes, just to colour them slightly. Add the bouquet garni.Pour in the water and season with salt and freshly ground black pepper. Cover and bring the soup to the simmer and cook for about 10-15 minutes, until the vegetables are just tender.Make the pistou. Place the basil leaves in a clean bowl. Roughly chop the parmesan and add to the bowl. Pour in the olive oil and season with salt and freshly ground black pepper.Blend to a smooth sauce with a hand-held blender (alternatively you could make the sauce in a mini-food processor). The sauce should be bright green and have a fairly smooth consistency (you may need to add more oil).Add the beans to the soup. Remove the bouquet garni.Cook until the vegetables are tender and the beans are heated through.To serve, ladle the soup into bowls and swirl a spoonful or two of the pistou into each. Drizzle over some olive oil and serve with some good bread. Chop the celery and carrots into small dice. Chop the celery and carrots into small dice. While you're chopping the vegetables, heat the olive oil in a heavy-bottomed pan. Add the chopped celery and carrots to the pan. While you're chopping the vegetables, heat the olive oil in a heavy-bottomed pan. Add the chopped celery and carrots to the pan. Peel the onion and chop into pieces the same size as the chopped celery and carrots. Add to the pan. Peel the onion and chop into pieces the same size as the chopped celery and carrots. Add to the pan. Chop the potatoes into pieces the same size as the other vegetables and add to the pan. Chop the potatoes into pieces the same size as the other vegetables and add to the pan. Lightly crush the garlic cloves with the heel of your hand and add the unpeeled cloves to the pan. Gently sweat the vegetables in the olive oil for a few minutes, just to colour them slightly. Add the bouquet garni. Lightly crush the garlic cloves with the heel of your hand and add the unpeeled cloves to the pan. Gently sweat the vegetables in the olive oil for a few minutes, just to colour them slightly. Add the bouquet garni. Pour in the water and season with salt and freshly ground black pepper. Cover and bring the soup to the simmer and cook for about 10-15 minutes, until the vegetables are just tender. Pour in the water and season with salt and freshly ground black pepper. Cover and bring the soup to the simmer and cook for about 10-15 minutes, until the vegetables are just tender. Make the pistou. Place the basil leaves in a clean bowl. Roughly chop the parmesan and add to the bowl. Pour in the olive oil and season with salt and freshly ground black pepper. Make the pistou. Place the basil leaves in a clean bowl. Roughly chop the parmesan and add to the bowl. Pour in the olive oil and season with salt and freshly ground black pepper. Blend to a smooth sauce with a hand-held blender (alternatively you could make the sauce in a mini-food processor). The sauce should be bright green and have a fairly smooth consistency (you may need to add more oil). Blend to a smooth sauce with a hand-held blender (alternatively you could make the sauce in a mini-food processor). The sauce should be bright green and have a fairly smooth consistency (you may need to add more oil). Add the beans to the soup. Remove the bouquet garni. Add the beans to the soup. Remove the bouquet garni. Cook until the vegetables are tender and the beans are heated through. Cook until the vegetables are tender and the beans are heated through. To serve, ladle the soup into bowls and swirl a spoonful or two of the pistou into each. Drizzle over some olive oil and serve with some good bread. To serve, ladle the soup into bowls and swirl a spoonful or two of the pistou into each. Drizzle over some olive oil and serve with some good bread. | {
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"title": "Country vegetable soup with basil pistou recipe",
"content": "An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/countryvegetablesoup_90195_16x9.jpg When served without bread, this simple vegetable soup recipe is gluten and nut-free. 2 stalks celery2 carrots4 tbsp/2½fl oz good-quality olive oil1 large onion2 small potatoes (such as Maris Piper)4 garlic cloves1 ready-made bouquet garni (such as thyme, parsley, rosemary and sage)2 litres/3 pints 10fl oz watersalt and freshly ground black pepper200g/7oz canned haricot beans, rinsed and drained 2 stalks celery 2 carrots 4 tbsp/2½fl oz good-quality olive oil 1 large onion 2 small potatoes (such as Maris Piper) 4 garlic cloves 1 ready-made bouquet garni (such as thyme, parsley, rosemary and sage) 2 litres/3 pints 10fl oz water salt and freshly ground black pepper 200g/7oz canned haricot beans, rinsed and drained large bunch fresh basil leaves100g/3½oz parmesan100ml/3½fl oz good-quality olive oil, plus extra for drizzlingsalt and freshly ground black pepper large bunch fresh basil leaves 100g/3½oz parmesan 100ml/3½fl oz good-quality olive oil, plus extra for drizzling salt and freshly ground black pepper Method Chop the celery and carrots into small dice.While you're chopping the vegetables, heat the olive oil in a heavy-bottomed pan. Add the chopped celery and carrots to the pan.Peel the onion and chop into pieces the same size as the chopped celery and carrots. Add to the pan.Chop the potatoes into pieces the same size as the other vegetables and add to the pan.Lightly crush the garlic cloves with the heel of your hand and add the unpeeled cloves to the pan. Gently sweat the vegetables in the olive oil for a few minutes, just to colour them slightly. Add the bouquet garni.Pour in the water and season with salt and freshly ground black pepper. Cover and bring the soup to the simmer and cook for about 10-15 minutes, until the vegetables are just tender.Make the pistou. Place the basil leaves in a clean bowl. Roughly chop the parmesan and add to the bowl. Pour in the olive oil and season with salt and freshly ground black pepper.Blend to a smooth sauce with a hand-held blender (alternatively you could make the sauce in a mini-food processor). The sauce should be bright green and have a fairly smooth consistency (you may need to add more oil).Add the beans to the soup. Remove the bouquet garni.Cook until the vegetables are tender and the beans are heated through.To serve, ladle the soup into bowls and swirl a spoonful or two of the pistou into each. Drizzle over some olive oil and serve with some good bread. Chop the celery and carrots into small dice. Chop the celery and carrots into small dice. While you're chopping the vegetables, heat the olive oil in a heavy-bottomed pan. Add the chopped celery and carrots to the pan. While you're chopping the vegetables, heat the olive oil in a heavy-bottomed pan. Add the chopped celery and carrots to the pan. Peel the onion and chop into pieces the same size as the chopped celery and carrots. Add to the pan. Peel the onion and chop into pieces the same size as the chopped celery and carrots. Add to the pan. Chop the potatoes into pieces the same size as the other vegetables and add to the pan. Chop the potatoes into pieces the same size as the other vegetables and add to the pan. Lightly crush the garlic cloves with the heel of your hand and add the unpeeled cloves to the pan. Gently sweat the vegetables in the olive oil for a few minutes, just to colour them slightly. Add the bouquet garni. Lightly crush the garlic cloves with the heel of your hand and add the unpeeled cloves to the pan. Gently sweat the vegetables in the olive oil for a few minutes, just to colour them slightly. Add the bouquet garni. Pour in the water and season with salt and freshly ground black pepper. Cover and bring the soup to the simmer and cook for about 10-15 minutes, until the vegetables are just tender. Pour in the water and season with salt and freshly ground black pepper. Cover and bring the soup to the simmer and cook for about 10-15 minutes, until the vegetables are just tender. Make the pistou. Place the basil leaves in a clean bowl. Roughly chop the parmesan and add to the bowl. Pour in the olive oil and season with salt and freshly ground black pepper. Make the pistou. Place the basil leaves in a clean bowl. Roughly chop the parmesan and add to the bowl. Pour in the olive oil and season with salt and freshly ground black pepper. Blend to a smooth sauce with a hand-held blender (alternatively you could make the sauce in a mini-food processor). The sauce should be bright green and have a fairly smooth consistency (you may need to add more oil). Blend to a smooth sauce with a hand-held blender (alternatively you could make the sauce in a mini-food processor). The sauce should be bright green and have a fairly smooth consistency (you may need to add more oil). Add the beans to the soup. Remove the bouquet garni. Add the beans to the soup. Remove the bouquet garni. Cook until the vegetables are tender and the beans are heated through. Cook until the vegetables are tender and the beans are heated through. To serve, ladle the soup into bowls and swirl a spoonful or two of the pistou into each. Drizzle over some olive oil and serve with some good bread. To serve, ladle the soup into bowls and swirl a spoonful or two of the pistou into each. Drizzle over some olive oil and serve with some good bread."
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} | 1014297e679c24602a0e46d4c173e67e3e73f132794defc5067b99cbc8ad70d0 | Baked beans with bubble and squeak hash browns recipe
An average of 1.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_beans_with_bubble_72371_16x9.jpg Take your baked beans and hash browns up a level with salty pancetta, rich porcini mushrooms, and umami paste. 600g/1lb 5oz floury potatoes2–3 tbsp double cream30g/1oz unsalted butter200g/7oz pancetta, cubed1 large bunch fresh thyme300g/10½oz savoy cabbage, finely shredded1 large bunch flat-leaf parsley, roughly choppped3–4 oregano sprigs, leaves picked1 tbsp wholegrain mustardsunflower oil for frying salt and freshly ground black pepper 600g/1lb 5oz floury potatoes 2–3 tbsp double cream 30g/1oz unsalted butter 200g/7oz pancetta, cubed 1 large bunch fresh thyme 300g/10½oz savoy cabbage, finely shredded 1 large bunch flat-leaf parsley, roughly choppped 3–4 oregano sprigs, leaves picked 1 tbsp wholegrain mustard sunflower oil for frying salt and freshly ground black pepper 30g/1oz dried porcini1 tbsp sunflower oil2 tbsp unsalted butter400g/14oz smoked pancetta, cubed 10 fresh thyme sprigs2 fresh bay leaves3 fresh rosemary sprigs1 large white onion, finely chopped1 large carrot, peeled and finely chopped2 celery sticks, finely chopped3 garlic cloves, crushed1 cinnamon stick300ml/10fl oz red wine2 tbsp tomato purée1 tbsp umami paste50g/1¾oz light brown sugar500ml/18fl oz fresh beef stock 200ml/7fl oz passata1 tbsp smoked paprika400g tin pinto beans 400g tin haricot beanslarge handful fresh flat-leaf parsley, roughly chopped3 sprigs oregano, leaves pickedsalt and freshly ground black pepper 30g/1oz dried porcini 1 tbsp sunflower oil 2 tbsp unsalted butter 400g/14oz smoked pancetta, cubed 10 fresh thyme sprigs 2 fresh bay leaves 3 fresh rosemary sprigs 1 large white onion, finely chopped 1 large carrot, peeled and finely chopped 2 celery sticks, finely chopped 3 garlic cloves, crushed 1 cinnamon stick 300ml/10fl oz red wine 2 tbsp tomato purée 1 tbsp umami paste 50g/1¾oz light brown sugar 500ml/18fl oz fresh beef stock 200ml/7fl oz passata 1 tbsp smoked paprika 400g tin pinto beans 400g tin haricot beans large handful fresh flat-leaf parsley, roughly chopped 3 sprigs oregano, leaves picked salt and freshly ground black pepper Method To make the hash browns, bring a large pan of salted water to the boil and cook the potatoes for 15–20 minutes, or until tender. Drain and roughly mash with the cream. Season and set aside.Place a frying pan over a medium heat and add the butter. Fry the pancetta and thyme until crispy. Remove with a slotted spoon and add to the mash. Add the cabbage to the same pan with a dash water, cover and cook for 2–3 minutes, or until the cabbage is just tender. Stir into the mash with the herbs and mustard. Season, leave to cool completely and then refrigerate. Meanwhile, to make the beans, place the mushrooms into a bowl and cover with boiling water to rehydrate. Drain and chop finely.Place a large pan over a medium heat with the oil and butter. Fry the pancetta, thyme, bay leaves, pepper and rosemary until brown and starting to crisp. Remove with a slotted spoon and discard. Add the onion, carrot and celery to the pan and fry for 10 minutes, or until softened. Add the mushrooms, garlic and cinnamon stick for 1 minute. Add the red wine and simmer until reduced by half. Add the tomato purée, umami paste, sugar, stock and passata and bring to the boil until reduced by half again. Stir in the paprika and beans and heat through.Divide the cooled potato mixture into 10 equal peices and shape into patties. Heat a layer of oil 1cm deep in a non-stick pan over a high heat and fry the hash browns for 2–3 minutes on each side, or until golden and piping hot (CAUTION: hot oil can be dangerous. Do not leave unattended.). Stir the fresh herbs through the beans, remove the cinnamon stick and serve with the hash browns. To make the hash browns, bring a large pan of salted water to the boil and cook the potatoes for 15–20 minutes, or until tender. Drain and roughly mash with the cream. Season and set aside. To make the hash browns, bring a large pan of salted water to the boil and cook the potatoes for 15–20 minutes, or until tender. Drain and roughly mash with the cream. Season and set aside. Place a frying pan over a medium heat and add the butter. Fry the pancetta and thyme until crispy. Remove with a slotted spoon and add to the mash. Place a frying pan over a medium heat and add the butter. Fry the pancetta and thyme until crispy. Remove with a slotted spoon and add to the mash. Add the cabbage to the same pan with a dash water, cover and cook for 2–3 minutes, or until the cabbage is just tender. Stir into the mash with the herbs and mustard. Season, leave to cool completely and then refrigerate. Add the cabbage to the same pan with a dash water, cover and cook for 2–3 minutes, or until the cabbage is just tender. Stir into the mash with the herbs and mustard. Season, leave to cool completely and then refrigerate. Meanwhile, to make the beans, place the mushrooms into a bowl and cover with boiling water to rehydrate. Drain and chop finely. Meanwhile, to make the beans, place the mushrooms into a bowl and cover with boiling water to rehydrate. Drain and chop finely. Place a large pan over a medium heat with the oil and butter. Fry the pancetta, thyme, bay leaves, pepper and rosemary until brown and starting to crisp. Remove with a slotted spoon and discard. Add the onion, carrot and celery to the pan and fry for 10 minutes, or until softened. Add the mushrooms, garlic and cinnamon stick for 1 minute. Add the red wine and simmer until reduced by half. Add the tomato purée, umami paste, sugar, stock and passata and bring to the boil until reduced by half again. Stir in the paprika and beans and heat through. Place a large pan over a medium heat with the oil and butter. Fry the pancetta, thyme, bay leaves, pepper and rosemary until brown and starting to crisp. Remove with a slotted spoon and discard. Add the onion, carrot and celery to the pan and fry for 10 minutes, or until softened. Add the mushrooms, garlic and cinnamon stick for 1 minute. Add the red wine and simmer until reduced by half. Add the tomato purée, umami paste, sugar, stock and passata and bring to the boil until reduced by half again. Stir in the paprika and beans and heat through. Divide the cooled potato mixture into 10 equal peices and shape into patties. Divide the cooled potato mixture into 10 equal peices and shape into patties. Heat a layer of oil 1cm deep in a non-stick pan over a high heat and fry the hash browns for 2–3 minutes on each side, or until golden and piping hot (CAUTION: hot oil can be dangerous. Do not leave unattended.). Heat a layer of oil 1cm deep in a non-stick pan over a high heat and fry the hash browns for 2–3 minutes on each side, or until golden and piping hot (CAUTION: hot oil can be dangerous. Do not leave unattended.). Stir the fresh herbs through the beans, remove the cinnamon stick and serve with the hash browns. Stir the fresh herbs through the beans, remove the cinnamon stick and serve with the hash browns. | {
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"title": "Baked beans with bubble and squeak hash browns recipe",
"content": "An average of 1.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_beans_with_bubble_72371_16x9.jpg Take your baked beans and hash browns up a level with salty pancetta, rich porcini mushrooms, and umami paste. 600g/1lb 5oz floury potatoes2–3 tbsp double cream30g/1oz unsalted butter200g/7oz pancetta, cubed1 large bunch fresh thyme300g/10½oz savoy cabbage, finely shredded1 large bunch flat-leaf parsley, roughly choppped3–4 oregano sprigs, leaves picked1 tbsp wholegrain mustardsunflower oil for frying salt and freshly ground black pepper 600g/1lb 5oz floury potatoes 2–3 tbsp double cream 30g/1oz unsalted butter 200g/7oz pancetta, cubed 1 large bunch fresh thyme 300g/10½oz savoy cabbage, finely shredded 1 large bunch flat-leaf parsley, roughly choppped 3–4 oregano sprigs, leaves picked 1 tbsp wholegrain mustard sunflower oil for frying salt and freshly ground black pepper 30g/1oz dried porcini1 tbsp sunflower oil2 tbsp unsalted butter400g/14oz smoked pancetta, cubed 10 fresh thyme sprigs2 fresh bay leaves3 fresh rosemary sprigs1 large white onion, finely chopped1 large carrot, peeled and finely chopped2 celery sticks, finely chopped3 garlic cloves, crushed1 cinnamon stick300ml/10fl oz red wine2 tbsp tomato purée1 tbsp umami paste50g/1¾oz light brown sugar500ml/18fl oz fresh beef stock 200ml/7fl oz passata1 tbsp smoked paprika400g tin pinto beans 400g tin haricot beanslarge handful fresh flat-leaf parsley, roughly chopped3 sprigs oregano, leaves pickedsalt and freshly ground black pepper 30g/1oz dried porcini 1 tbsp sunflower oil 2 tbsp unsalted butter 400g/14oz smoked pancetta, cubed 10 fresh thyme sprigs 2 fresh bay leaves 3 fresh rosemary sprigs 1 large white onion, finely chopped 1 large carrot, peeled and finely chopped 2 celery sticks, finely chopped 3 garlic cloves, crushed 1 cinnamon stick 300ml/10fl oz red wine 2 tbsp tomato purée 1 tbsp umami paste 50g/1¾oz light brown sugar 500ml/18fl oz fresh beef stock 200ml/7fl oz passata 1 tbsp smoked paprika 400g tin pinto beans 400g tin haricot beans large handful fresh flat-leaf parsley, roughly chopped 3 sprigs oregano, leaves picked salt and freshly ground black pepper Method To make the hash browns, bring a large pan of salted water to the boil and cook the potatoes for 15–20 minutes, or until tender. Drain and roughly mash with the cream. Season and set aside.Place a frying pan over a medium heat and add the butter. Fry the pancetta and thyme until crispy. Remove with a slotted spoon and add to the mash. Add the cabbage to the same pan with a dash water, cover and cook for 2–3 minutes, or until the cabbage is just tender. Stir into the mash with the herbs and mustard. Season, leave to cool completely and then refrigerate. Meanwhile, to make the beans, place the mushrooms into a bowl and cover with boiling water to rehydrate. Drain and chop finely.Place a large pan over a medium heat with the oil and butter. Fry the pancetta, thyme, bay leaves, pepper and rosemary until brown and starting to crisp. Remove with a slotted spoon and discard. Add the onion, carrot and celery to the pan and fry for 10 minutes, or until softened. Add the mushrooms, garlic and cinnamon stick for 1 minute. Add the red wine and simmer until reduced by half. Add the tomato purée, umami paste, sugar, stock and passata and bring to the boil until reduced by half again. Stir in the paprika and beans and heat through.Divide the cooled potato mixture into 10 equal peices and shape into patties. Heat a layer of oil 1cm deep in a non-stick pan over a high heat and fry the hash browns for 2–3 minutes on each side, or until golden and piping hot (CAUTION: hot oil can be dangerous. Do not leave unattended.). Stir the fresh herbs through the beans, remove the cinnamon stick and serve with the hash browns. To make the hash browns, bring a large pan of salted water to the boil and cook the potatoes for 15–20 minutes, or until tender. Drain and roughly mash with the cream. Season and set aside. To make the hash browns, bring a large pan of salted water to the boil and cook the potatoes for 15–20 minutes, or until tender. Drain and roughly mash with the cream. Season and set aside. Place a frying pan over a medium heat and add the butter. Fry the pancetta and thyme until crispy. Remove with a slotted spoon and add to the mash. Place a frying pan over a medium heat and add the butter. Fry the pancetta and thyme until crispy. Remove with a slotted spoon and add to the mash. Add the cabbage to the same pan with a dash water, cover and cook for 2–3 minutes, or until the cabbage is just tender. Stir into the mash with the herbs and mustard. Season, leave to cool completely and then refrigerate. Add the cabbage to the same pan with a dash water, cover and cook for 2–3 minutes, or until the cabbage is just tender. Stir into the mash with the herbs and mustard. Season, leave to cool completely and then refrigerate. Meanwhile, to make the beans, place the mushrooms into a bowl and cover with boiling water to rehydrate. Drain and chop finely. Meanwhile, to make the beans, place the mushrooms into a bowl and cover with boiling water to rehydrate. Drain and chop finely. Place a large pan over a medium heat with the oil and butter. Fry the pancetta, thyme, bay leaves, pepper and rosemary until brown and starting to crisp. Remove with a slotted spoon and discard. Add the onion, carrot and celery to the pan and fry for 10 minutes, or until softened. Add the mushrooms, garlic and cinnamon stick for 1 minute. Add the red wine and simmer until reduced by half. Add the tomato purée, umami paste, sugar, stock and passata and bring to the boil until reduced by half again. Stir in the paprika and beans and heat through. Place a large pan over a medium heat with the oil and butter. Fry the pancetta, thyme, bay leaves, pepper and rosemary until brown and starting to crisp. Remove with a slotted spoon and discard. Add the onion, carrot and celery to the pan and fry for 10 minutes, or until softened. Add the mushrooms, garlic and cinnamon stick for 1 minute. Add the red wine and simmer until reduced by half. Add the tomato purée, umami paste, sugar, stock and passata and bring to the boil until reduced by half again. Stir in the paprika and beans and heat through. Divide the cooled potato mixture into 10 equal peices and shape into patties. Divide the cooled potato mixture into 10 equal peices and shape into patties. Heat a layer of oil 1cm deep in a non-stick pan over a high heat and fry the hash browns for 2–3 minutes on each side, or until golden and piping hot (CAUTION: hot oil can be dangerous. Do not leave unattended.). Heat a layer of oil 1cm deep in a non-stick pan over a high heat and fry the hash browns for 2–3 minutes on each side, or until golden and piping hot (CAUTION: hot oil can be dangerous. Do not leave unattended.). Stir the fresh herbs through the beans, remove the cinnamon stick and serve with the hash browns. Stir the fresh herbs through the beans, remove the cinnamon stick and serve with the hash browns."
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} | 1dd475bd7725b7e4b1c762cf94534fc88ecccfc81e390dbc0a9bb5db08cfd4f0 | Chicken stew with chorizo and beans recipe
An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pan_roasted_chicken_with_06765_16x9.jpg This lush chorizo and chicken stew recipe is inexpensive but delicious. Try serving it with crusty bread. 3 tbsp olive oil40g/1½oz butter2 whole chicken legs, cut into drumsticks and thighs2 shallots1 lemon, cut in half1 garlic bulb, cut in half200g/7oz chorizo, cut into small chunks2 tomatoes, peeled, seeds removed, finely chopped660g/1lb 8oz tinned white haricot beans, drained2 sprigs rosemary, finely chopped4 sprigs thyme, finely chopped250ml/9fl oz chicken stock2 tbsp roughly chopped flatleaf parsleysea salt and freshly ground black pepper 3 tbsp olive oil 40g/1½oz butter 2 whole chicken legs, cut into drumsticks and thighs 2 shallots 1 lemon, cut in half 1 garlic bulb, cut in half 200g/7oz chorizo, cut into small chunks 2 tomatoes, peeled, seeds removed, finely chopped 660g/1lb 8oz tinned white haricot beans, drained 2 sprigs rosemary, finely chopped 4 sprigs thyme, finely chopped 250ml/9fl oz chicken stock 2 tbsp roughly chopped flatleaf parsley sea salt and freshly ground black pepper Method Preheat the oven to 220C/425F/Gas 7.Heat an ovenproof frying pan until hot, add half of the olive oil and half of the butter. When the butter is foaming, add the chicken and fry until just golden-brown. Cut one shallot in half lengthways and add to the pan along with the lemon and half the rosemary and thyme. Add the garlic, reserving two garlic cloves.Roast in the oven for 15 minutes, or until golden-brown and the chicken is cooked through. Meanwhile, finely chop the remaining shallot and reserved garlic cloves.Heat a large frying pan or sauté pan until medium-hot. Add the remainder of the olive oil and the chorizo and cook for five minutes, or until the oil has changed colour and the chorizo is crisp around the edges. Add the tomatoes and the chopped garlic and shallot. Gently fry for a minute, then add the beans and the rest of the rosemary and thyme and cook for a further two minutes.Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the shallot has softened and the volume of liquid has slightly reduced. Stir in the last of the butter and the parsley. Season to taste with plenty of black pepper.Ladle the beans into the middle of two soup plates, top with some chicken, then place a piece of lemon, shallot and garlic alongside. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Heat an ovenproof frying pan until hot, add half of the olive oil and half of the butter. When the butter is foaming, add the chicken and fry until just golden-brown. Heat an ovenproof frying pan until hot, add half of the olive oil and half of the butter. When the butter is foaming, add the chicken and fry until just golden-brown. Cut one shallot in half lengthways and add to the pan along with the lemon and half the rosemary and thyme. Add the garlic, reserving two garlic cloves. Cut one shallot in half lengthways and add to the pan along with the lemon and half the rosemary and thyme. Add the garlic, reserving two garlic cloves. Roast in the oven for 15 minutes, or until golden-brown and the chicken is cooked through. Roast in the oven for 15 minutes, or until golden-brown and the chicken is cooked through. Meanwhile, finely chop the remaining shallot and reserved garlic cloves. Meanwhile, finely chop the remaining shallot and reserved garlic cloves. Heat a large frying pan or sauté pan until medium-hot. Add the remainder of the olive oil and the chorizo and cook for five minutes, or until the oil has changed colour and the chorizo is crisp around the edges. Heat a large frying pan or sauté pan until medium-hot. Add the remainder of the olive oil and the chorizo and cook for five minutes, or until the oil has changed colour and the chorizo is crisp around the edges. Add the tomatoes and the chopped garlic and shallot. Gently fry for a minute, then add the beans and the rest of the rosemary and thyme and cook for a further two minutes. Add the tomatoes and the chopped garlic and shallot. Gently fry for a minute, then add the beans and the rest of the rosemary and thyme and cook for a further two minutes. Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the shallot has softened and the volume of liquid has slightly reduced. Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the shallot has softened and the volume of liquid has slightly reduced. Stir in the last of the butter and the parsley. Season to taste with plenty of black pepper. Stir in the last of the butter and the parsley. Season to taste with plenty of black pepper. Ladle the beans into the middle of two soup plates, top with some chicken, then place a piece of lemon, shallot and garlic alongside. Ladle the beans into the middle of two soup plates, top with some chicken, then place a piece of lemon, shallot and garlic alongside. | {
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"content": "An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pan_roasted_chicken_with_06765_16x9.jpg This lush chorizo and chicken stew recipe is inexpensive but delicious. Try serving it with crusty bread. 3 tbsp olive oil40g/1½oz butter2 whole chicken legs, cut into drumsticks and thighs2 shallots1 lemon, cut in half1 garlic bulb, cut in half200g/7oz chorizo, cut into small chunks2 tomatoes, peeled, seeds removed, finely chopped660g/1lb 8oz tinned white haricot beans, drained2 sprigs rosemary, finely chopped4 sprigs thyme, finely chopped250ml/9fl oz chicken stock2 tbsp roughly chopped flatleaf parsleysea salt and freshly ground black pepper 3 tbsp olive oil 40g/1½oz butter 2 whole chicken legs, cut into drumsticks and thighs 2 shallots 1 lemon, cut in half 1 garlic bulb, cut in half 200g/7oz chorizo, cut into small chunks 2 tomatoes, peeled, seeds removed, finely chopped 660g/1lb 8oz tinned white haricot beans, drained 2 sprigs rosemary, finely chopped 4 sprigs thyme, finely chopped 250ml/9fl oz chicken stock 2 tbsp roughly chopped flatleaf parsley sea salt and freshly ground black pepper Method Preheat the oven to 220C/425F/Gas 7.Heat an ovenproof frying pan until hot, add half of the olive oil and half of the butter. When the butter is foaming, add the chicken and fry until just golden-brown. Cut one shallot in half lengthways and add to the pan along with the lemon and half the rosemary and thyme. Add the garlic, reserving two garlic cloves.Roast in the oven for 15 minutes, or until golden-brown and the chicken is cooked through. Meanwhile, finely chop the remaining shallot and reserved garlic cloves.Heat a large frying pan or sauté pan until medium-hot. Add the remainder of the olive oil and the chorizo and cook for five minutes, or until the oil has changed colour and the chorizo is crisp around the edges. Add the tomatoes and the chopped garlic and shallot. Gently fry for a minute, then add the beans and the rest of the rosemary and thyme and cook for a further two minutes.Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the shallot has softened and the volume of liquid has slightly reduced. Stir in the last of the butter and the parsley. Season to taste with plenty of black pepper.Ladle the beans into the middle of two soup plates, top with some chicken, then place a piece of lemon, shallot and garlic alongside. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Heat an ovenproof frying pan until hot, add half of the olive oil and half of the butter. When the butter is foaming, add the chicken and fry until just golden-brown. Heat an ovenproof frying pan until hot, add half of the olive oil and half of the butter. When the butter is foaming, add the chicken and fry until just golden-brown. Cut one shallot in half lengthways and add to the pan along with the lemon and half the rosemary and thyme. Add the garlic, reserving two garlic cloves. Cut one shallot in half lengthways and add to the pan along with the lemon and half the rosemary and thyme. Add the garlic, reserving two garlic cloves. Roast in the oven for 15 minutes, or until golden-brown and the chicken is cooked through. Roast in the oven for 15 minutes, or until golden-brown and the chicken is cooked through. Meanwhile, finely chop the remaining shallot and reserved garlic cloves. Meanwhile, finely chop the remaining shallot and reserved garlic cloves. Heat a large frying pan or sauté pan until medium-hot. Add the remainder of the olive oil and the chorizo and cook for five minutes, or until the oil has changed colour and the chorizo is crisp around the edges. Heat a large frying pan or sauté pan until medium-hot. Add the remainder of the olive oil and the chorizo and cook for five minutes, or until the oil has changed colour and the chorizo is crisp around the edges. Add the tomatoes and the chopped garlic and shallot. Gently fry for a minute, then add the beans and the rest of the rosemary and thyme and cook for a further two minutes. Add the tomatoes and the chopped garlic and shallot. Gently fry for a minute, then add the beans and the rest of the rosemary and thyme and cook for a further two minutes. Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the shallot has softened and the volume of liquid has slightly reduced. Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the shallot has softened and the volume of liquid has slightly reduced. Stir in the last of the butter and the parsley. Season to taste with plenty of black pepper. Stir in the last of the butter and the parsley. Season to taste with plenty of black pepper. Ladle the beans into the middle of two soup plates, top with some chicken, then place a piece of lemon, shallot and garlic alongside. Ladle the beans into the middle of two soup plates, top with some chicken, then place a piece of lemon, shallot and garlic alongside."
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} | f0b5c7d96d898fe2e601d5b4e8112e46ff1c736ee740866b092e452e97bb91e3 | How to cook runner beans recipe
Preparation tips Before cooking, wash the beans thoroughly and trim the stalk tops. Some people tail the beans too, but this isn’t necessary – the pointy tails are perfectly edible. You may see beans on sale called ‘stringless beans’ – you won’t need to de-string the tough sides with this variety. Most runner beans have a better texture if the strings are removed from each side with a sharp vegetable peeler. Because they tend to have tougher edible pods than other green beans, they’re best cut into fine slices or thumb-length pieces rather than being served whole. Best cooking methods Blanch: this is ideal for preserving the beans’ vibrant colour and texture. Bring a large saucepan of water to the boil and add a pinch of bicarbonate of soda. Boil thinly sliced beans for 2–3 minutes, or larger pieces for 4 minutes, then immediately plunge them into ice-cold water. This method is great for salads or stir fries. Steam: retain more nutrients by steaming for 4–5 minutes until tender but still slightly firm. Squeeze over lemon juice while still warm and season with salt just before serving. These are a wonderful side to fish, or try tossing through grains with a herby dressing. Sautée: toss sliced runner beans in a hot pan with olive oil and a pinch of salt. Cook for 5–7 minutes until they develop a slight char. Serve alongside roasted meats or veggie centrepieces. Boil: if you prefer beans without any bite, boil them in well-salted water for 6–8 minutes until tender. Drain well and toss with butter and olive oil before serving. Roast: lightly coat runner beans in olive oil, season with salt and pepper, then roast at 200C/180C Fan/Gas 6 for 10-15 minutes for crispy edges and deep green pods. These slightly smoked beans are delicious alongside seafood or baked feta. BBQ: in the summer, runner beans are great cooked on the BBQ. De-string them but keep them whole – this will prevent them from falling through holes in the grill. Lightly brush with oil and season with salt, then grill for 2-3 minutes each side until striped. Roughly chop, then serve alongside grilled halloumi or white fish. Flavour pairings Runner beans pair well with garlic, lemon, butter and tender green herbs (basil, dill, parsley and coriander). They complement tomatoes, pancetta, feta and toasted almonds. For a quick runner bean salad, try tossing them with chopped tomatoes, vinaigrette or pesto. | {
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"content": "Preparation tips Before cooking, wash the beans thoroughly and trim the stalk tops. Some people tail the beans too, but this isn’t necessary – the pointy tails are perfectly edible. You may see beans on sale called ‘stringless beans’ – you won’t need to de-string the tough sides with this variety. Most runner beans have a better texture if the strings are removed from each side with a sharp vegetable peeler. Because they tend to have tougher edible pods than other green beans, they’re best cut into fine slices or thumb-length pieces rather than being served whole. Best cooking methods Blanch: this is ideal for preserving the beans’ vibrant colour and texture. Bring a large saucepan of water to the boil and add a pinch of bicarbonate of soda. Boil thinly sliced beans for 2–3 minutes, or larger pieces for 4 minutes, then immediately plunge them into ice-cold water. This method is great for salads or stir fries. Steam: retain more nutrients by steaming for 4–5 minutes until tender but still slightly firm. Squeeze over lemon juice while still warm and season with salt just before serving. These are a wonderful side to fish, or try tossing through grains with a herby dressing. Sautée: toss sliced runner beans in a hot pan with olive oil and a pinch of salt. Cook for 5–7 minutes until they develop a slight char. Serve alongside roasted meats or veggie centrepieces. Boil: if you prefer beans without any bite, boil them in well-salted water for 6–8 minutes until tender. Drain well and toss with butter and olive oil before serving. Roast: lightly coat runner beans in olive oil, season with salt and pepper, then roast at 200C/180C Fan/Gas 6 for 10-15 minutes for crispy edges and deep green pods. These slightly smoked beans are delicious alongside seafood or baked feta. BBQ: in the summer, runner beans are great cooked on the BBQ. De-string them but keep them whole – this will prevent them from falling through holes in the grill. Lightly brush with oil and season with salt, then grill for 2-3 minutes each side until striped. Roughly chop, then serve alongside grilled halloumi or white fish. Flavour pairings Runner beans pair well with garlic, lemon, butter and tender green herbs (basil, dill, parsley and coriander). They complement tomatoes, pancetta, feta and toasted almonds. For a quick runner bean salad, try tossing them with chopped tomatoes, vinaigrette or pesto."
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} | 89c0e12aef5e182bb113bb349c91fe437d79c45832b5432dc7c87d61ca014348 | T-bone steak with Caesar summer salad recipe
An average of 5.0 out of 5 stars from 1 rating This is a quick dinner to make on a summer evening when you want to be outside enjoying the sun rather than in the kitchen for hours! 1 x 500g/1lb 2oz T-bone steak 25g/1oz unsalted butter 1 garlic clove, smashed 2 fresh thyme sprigs25ml/¾fl oz Madeirasalt and freshly ground black pepper 1 x 500g/1lb 2oz T-bone steak 25g/1oz unsalted butter 1 garlic clove, smashed 2 fresh thyme sprigs 25ml/¾fl oz Madeira salt and freshly ground black pepper 1 Little Gem lettuce, leaves separated 1 red chicory, leaves separated2 tbsp olive oil1 tbsp red wine vinegar8 green beans, blanched and cut in half2 tbsp fresh peas 8 runner beans, blanched and shredded 12 mangetout, left whole4 radishes with leaves, cut in half croûtons from 1 bread slice, to garnishsalt and freshly ground black pepper 1 Little Gem lettuce, leaves separated 1 red chicory, leaves separated 2 tbsp olive oil 1 tbsp red wine vinegar 8 green beans, blanched and cut in half 2 tbsp fresh peas 8 runner beans, blanched and shredded 12 mangetout, left whole 4 radishes with leaves, cut in half croûtons from 1 bread slice, to garnish salt and freshly ground black pepper 2 free-range egg yolks 3 garlic cloves, minced 1 tbsp Dijon mustard 6 anchovy fillets, roughly chopped2 tbsp tomato ketchup 60g/2¼oz Parmesan, gratedwhite wine vinegar, to taste 1 lemon, juiced50ml/2fl oz vegetable oil50ml/2fl oz olive oil full-fat milk or water, for loosening (optional) 2 free-range egg yolks 3 garlic cloves, minced 1 tbsp Dijon mustard 6 anchovy fillets, roughly chopped 2 tbsp tomato ketchup 60g/2¼oz Parmesan, grated white wine vinegar, to taste 1 lemon, juiced 50ml/2fl oz vegetable oil 50ml/2fl oz olive oil full-fat milk or water, for loosening (optional) Method To make the T-bone steak, season and pan-fry the steak on both sides to medium–rare. Finish with the butter, garlic and thyme and Madeira. Baste well and leave to rest. Basting frequently while resting. Allow to reast for the same amount of time you cooked it for. To make the summer salad, mix the Little Gem and chicory leaves together in a salad bowl. Season with salt and pepper and dress with the oil and vinegar. Set aside. To make the Caesar dressing, blitz all of the dressing ingredients together in a food processor or blender, except the milk. Check the consistency of the dressing and loosen with a little milk or water, if needed. Drizzle the Caesar dressing over the salad leaves. Place the green beans, peas, mange tout and runner beans in a bowl, dress with oil and vinegar and season with salt and pepper. Spoon over the salad and garnish with the radishes and croûtons.To serve, slice the steak and place on a serving plate alongside the summer salad. To make the T-bone steak, season and pan-fry the steak on both sides to medium–rare. Finish with the butter, garlic and thyme and Madeira. Baste well and leave to rest. Basting frequently while resting. Allow to reast for the same amount of time you cooked it for. To make the T-bone steak, season and pan-fry the steak on both sides to medium–rare. Finish with the butter, garlic and thyme and Madeira. Baste well and leave to rest. Basting frequently while resting. Allow to reast for the same amount of time you cooked it for. To make the summer salad, mix the Little Gem and chicory leaves together in a salad bowl. Season with salt and pepper and dress with the oil and vinegar. Set aside. To make the summer salad, mix the Little Gem and chicory leaves together in a salad bowl. Season with salt and pepper and dress with the oil and vinegar. Set aside. To make the Caesar dressing, blitz all of the dressing ingredients together in a food processor or blender, except the milk. Check the consistency of the dressing and loosen with a little milk or water, if needed. To make the Caesar dressing, blitz all of the dressing ingredients together in a food processor or blender, except the milk. Check the consistency of the dressing and loosen with a little milk or water, if needed. Drizzle the Caesar dressing over the salad leaves. Place the green beans, peas, mange tout and runner beans in a bowl, dress with oil and vinegar and season with salt and pepper. Spoon over the salad and garnish with the radishes and croûtons. Drizzle the Caesar dressing over the salad leaves. Place the green beans, peas, mange tout and runner beans in a bowl, dress with oil and vinegar and season with salt and pepper. Spoon over the salad and garnish with the radishes and croûtons. To serve, slice the steak and place on a serving plate alongside the summer salad. To serve, slice the steak and place on a serving plate alongside the summer salad. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating This is a quick dinner to make on a summer evening when you want to be outside enjoying the sun rather than in the kitchen for hours! 1 x 500g/1lb 2oz T-bone steak 25g/1oz unsalted butter 1 garlic clove, smashed 2 fresh thyme sprigs25ml/¾fl oz Madeirasalt and freshly ground black pepper 1 x 500g/1lb 2oz T-bone steak 25g/1oz unsalted butter 1 garlic clove, smashed 2 fresh thyme sprigs 25ml/¾fl oz Madeira salt and freshly ground black pepper 1 Little Gem lettuce, leaves separated 1 red chicory, leaves separated2 tbsp olive oil1 tbsp red wine vinegar8 green beans, blanched and cut in half2 tbsp fresh peas 8 runner beans, blanched and shredded 12 mangetout, left whole4 radishes with leaves, cut in half croûtons from 1 bread slice, to garnishsalt and freshly ground black pepper 1 Little Gem lettuce, leaves separated 1 red chicory, leaves separated 2 tbsp olive oil 1 tbsp red wine vinegar 8 green beans, blanched and cut in half 2 tbsp fresh peas 8 runner beans, blanched and shredded 12 mangetout, left whole 4 radishes with leaves, cut in half croûtons from 1 bread slice, to garnish salt and freshly ground black pepper 2 free-range egg yolks 3 garlic cloves, minced 1 tbsp Dijon mustard 6 anchovy fillets, roughly chopped2 tbsp tomato ketchup 60g/2¼oz Parmesan, gratedwhite wine vinegar, to taste 1 lemon, juiced50ml/2fl oz vegetable oil50ml/2fl oz olive oil full-fat milk or water, for loosening (optional) 2 free-range egg yolks 3 garlic cloves, minced 1 tbsp Dijon mustard 6 anchovy fillets, roughly chopped 2 tbsp tomato ketchup 60g/2¼oz Parmesan, grated white wine vinegar, to taste 1 lemon, juiced 50ml/2fl oz vegetable oil 50ml/2fl oz olive oil full-fat milk or water, for loosening (optional) Method To make the T-bone steak, season and pan-fry the steak on both sides to medium–rare. Finish with the butter, garlic and thyme and Madeira. Baste well and leave to rest. Basting frequently while resting. Allow to reast for the same amount of time you cooked it for. To make the summer salad, mix the Little Gem and chicory leaves together in a salad bowl. Season with salt and pepper and dress with the oil and vinegar. Set aside. To make the Caesar dressing, blitz all of the dressing ingredients together in a food processor or blender, except the milk. Check the consistency of the dressing and loosen with a little milk or water, if needed. Drizzle the Caesar dressing over the salad leaves. Place the green beans, peas, mange tout and runner beans in a bowl, dress with oil and vinegar and season with salt and pepper. Spoon over the salad and garnish with the radishes and croûtons.To serve, slice the steak and place on a serving plate alongside the summer salad. To make the T-bone steak, season and pan-fry the steak on both sides to medium–rare. Finish with the butter, garlic and thyme and Madeira. Baste well and leave to rest. Basting frequently while resting. Allow to reast for the same amount of time you cooked it for. To make the T-bone steak, season and pan-fry the steak on both sides to medium–rare. Finish with the butter, garlic and thyme and Madeira. Baste well and leave to rest. Basting frequently while resting. Allow to reast for the same amount of time you cooked it for. To make the summer salad, mix the Little Gem and chicory leaves together in a salad bowl. Season with salt and pepper and dress with the oil and vinegar. Set aside. To make the summer salad, mix the Little Gem and chicory leaves together in a salad bowl. Season with salt and pepper and dress with the oil and vinegar. Set aside. To make the Caesar dressing, blitz all of the dressing ingredients together in a food processor or blender, except the milk. Check the consistency of the dressing and loosen with a little milk or water, if needed. To make the Caesar dressing, blitz all of the dressing ingredients together in a food processor or blender, except the milk. Check the consistency of the dressing and loosen with a little milk or water, if needed. Drizzle the Caesar dressing over the salad leaves. Place the green beans, peas, mange tout and runner beans in a bowl, dress with oil and vinegar and season with salt and pepper. Spoon over the salad and garnish with the radishes and croûtons. Drizzle the Caesar dressing over the salad leaves. Place the green beans, peas, mange tout and runner beans in a bowl, dress with oil and vinegar and season with salt and pepper. Spoon over the salad and garnish with the radishes and croûtons. To serve, slice the steak and place on a serving plate alongside the summer salad. To serve, slice the steak and place on a serving plate alongside the summer salad."
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} | 285c5d18125524f3a07a2b6f6a8dae8f2b5a06521911d5160617a3e18ac8a0fa | Thoran recipe
An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thoran_23252_16x9.jpg Originating in Kerala, thoran is a dry vegetable curry made with a mix of fresh vegetables and coconut. It’s traditionally served with an array of other dishes as part of a vegan or vegetarian feast. 1 tbsp coconut oil1 tsp mustard seeds1 tsp cumin seedshandful curry leaves1 small onion, finely chopped 3 garlic cloves, finely chopped2 green chillies, finely chopped2 tbsp chopped coriander stems15g/½oz fresh root ginger, peeled and finely chopped½ tsp ground turmeric½ pointed green cabbage, finely shredded2 large carrots, peeled and julienned200g/7oz runner beans, de-stringed and cut into thin strips2 tbsp desiccated or fresh shredded coconutsalt and freshly ground black pepper 1 tbsp coconut oil 1 tsp mustard seeds 1 tsp cumin seeds handful curry leaves 1 small onion, finely chopped 3 garlic cloves, finely chopped 2 green chillies, finely chopped 2 tbsp chopped coriander stems 15g/½oz fresh root ginger, peeled and finely chopped ½ tsp ground turmeric ½ pointed green cabbage, finely shredded 2 large carrots, peeled and julienned 200g/7oz runner beans, de-stringed and cut into thin strips 2 tbsp desiccated or fresh shredded coconut salt and freshly ground black pepper sliced green chilliesfresh coriander leaves sliced green chillies fresh coriander leaves Method Heat the oil in a large deep frying pan or wok over a medium heat. Add the seeds and curry leaves and fry until the curry leaves start to crackle. Add the onion, garlic, chillies, coriander stems and ginger and fry for a few minutes until the onion is starting to soften. Stir in the turmeric, cabbage, carrots and beans, season with salt and pepper and stir-fry for a few minutes until the vegetables start to collapse. Add the coconut and continue to stir-fry, adding a splash of water if the vegetables start to stick. Taste and add a little more salt if necessary. Garnish with green chillies and coriander leaves, if using. Heat the oil in a large deep frying pan or wok over a medium heat. Add the seeds and curry leaves and fry until the curry leaves start to crackle. Add the onion, garlic, chillies, coriander stems and ginger and fry for a few minutes until the onion is starting to soften. Heat the oil in a large deep frying pan or wok over a medium heat. Add the seeds and curry leaves and fry until the curry leaves start to crackle. Add the onion, garlic, chillies, coriander stems and ginger and fry for a few minutes until the onion is starting to soften. Stir in the turmeric, cabbage, carrots and beans, season with salt and pepper and stir-fry for a few minutes until the vegetables start to collapse. Add the coconut and continue to stir-fry, adding a splash of water if the vegetables start to stick. Stir in the turmeric, cabbage, carrots and beans, season with salt and pepper and stir-fry for a few minutes until the vegetables start to collapse. Add the coconut and continue to stir-fry, adding a splash of water if the vegetables start to stick. Taste and add a little more salt if necessary. Garnish with green chillies and coriander leaves, if using. Taste and add a little more salt if necessary. Garnish with green chillies and coriander leaves, if using. | {
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"title": "Thoran recipe",
"content": "An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thoran_23252_16x9.jpg Originating in Kerala, thoran is a dry vegetable curry made with a mix of fresh vegetables and coconut. It’s traditionally served with an array of other dishes as part of a vegan or vegetarian feast. 1 tbsp coconut oil1 tsp mustard seeds1 tsp cumin seedshandful curry leaves1 small onion, finely chopped 3 garlic cloves, finely chopped2 green chillies, finely chopped2 tbsp chopped coriander stems15g/½oz fresh root ginger, peeled and finely chopped½ tsp ground turmeric½ pointed green cabbage, finely shredded2 large carrots, peeled and julienned200g/7oz runner beans, de-stringed and cut into thin strips2 tbsp desiccated or fresh shredded coconutsalt and freshly ground black pepper 1 tbsp coconut oil 1 tsp mustard seeds 1 tsp cumin seeds handful curry leaves 1 small onion, finely chopped 3 garlic cloves, finely chopped 2 green chillies, finely chopped 2 tbsp chopped coriander stems 15g/½oz fresh root ginger, peeled and finely chopped ½ tsp ground turmeric ½ pointed green cabbage, finely shredded 2 large carrots, peeled and julienned 200g/7oz runner beans, de-stringed and cut into thin strips 2 tbsp desiccated or fresh shredded coconut salt and freshly ground black pepper sliced green chilliesfresh coriander leaves sliced green chillies fresh coriander leaves Method Heat the oil in a large deep frying pan or wok over a medium heat. Add the seeds and curry leaves and fry until the curry leaves start to crackle. Add the onion, garlic, chillies, coriander stems and ginger and fry for a few minutes until the onion is starting to soften. Stir in the turmeric, cabbage, carrots and beans, season with salt and pepper and stir-fry for a few minutes until the vegetables start to collapse. Add the coconut and continue to stir-fry, adding a splash of water if the vegetables start to stick. Taste and add a little more salt if necessary. Garnish with green chillies and coriander leaves, if using. Heat the oil in a large deep frying pan or wok over a medium heat. Add the seeds and curry leaves and fry until the curry leaves start to crackle. Add the onion, garlic, chillies, coriander stems and ginger and fry for a few minutes until the onion is starting to soften. Heat the oil in a large deep frying pan or wok over a medium heat. Add the seeds and curry leaves and fry until the curry leaves start to crackle. Add the onion, garlic, chillies, coriander stems and ginger and fry for a few minutes until the onion is starting to soften. Stir in the turmeric, cabbage, carrots and beans, season with salt and pepper and stir-fry for a few minutes until the vegetables start to collapse. Add the coconut and continue to stir-fry, adding a splash of water if the vegetables start to stick. Stir in the turmeric, cabbage, carrots and beans, season with salt and pepper and stir-fry for a few minutes until the vegetables start to collapse. Add the coconut and continue to stir-fry, adding a splash of water if the vegetables start to stick. Taste and add a little more salt if necessary. Garnish with green chillies and coriander leaves, if using. Taste and add a little more salt if necessary. Garnish with green chillies and coriander leaves, if using."
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} | 4c9016437d11a784a3cf0d86f1364f39340f60759f18e9c3f36839bb17acf533 | Summer vegetable strudel recipe
An average of 0.0 out of 5 stars from 0 ratings If you grow your own herbs – even in a windowbox – use them for this light and fresh-tasting summer vegetable strudel. Just be sure to include chives or spring onions for a touch of onion flavour to counterbalance the sweetness of the leeks. You can also mix up the choice of veg depending on what you have available, in the programme the Hairy Bikers also included sautéd cavolo nero. 2 tbsp olive oil25g/1oz butter300g/10½oz leeks, slicedsprig fresh tarragon300g/10½oz small courgettes, sliced or diced 100ml/3½fl oz dry white vermouth or dry white wine3 small Little Gem lettuces, cut into wedges200g/7oz new potatoes, boiled whole and diced300g/10½oz runner beans or French beans, shredded and blanched150g/5½oz tomatoes, roughly chopped2 tbsp snipped fresh chives, or 2–3 spring onions, finely sliced2–3 tbsp mixed fresh herbs – roughly chopped tarragon leaves, chervil, basil or dill, or finely chopped summer savory, lemon thyme or oreganosalt and freshly ground black pepper 2 tbsp olive oil 25g/1oz butter 300g/10½oz leeks, sliced sprig fresh tarragon 300g/10½oz small courgettes, sliced or diced 100ml/3½fl oz dry white vermouth or dry white wine 3 small Little Gem lettuces, cut into wedges 200g/7oz new potatoes, boiled whole and diced 300g/10½oz runner beans or French beans, shredded and blanched 150g/5½oz tomatoes, roughly chopped 2 tbsp snipped fresh chives, or 2–3 spring onions, finely sliced 2–3 tbsp mixed fresh herbs – roughly chopped tarragon leaves, chervil, basil or dill, or finely chopped summer savory, lemon thyme or oregano salt and freshly ground black pepper 270g pack filo pastry (each sheet measuring about 45x25cm/18x10in)plain flour, for dusting75g/2¾oz butter, melted 270g pack filo pastry (each sheet measuring about 45x25cm/18x10in) plain flour, for dusting 75g/2¾oz butter, melted Method Heat a tablespoon of the oil and the butter in a large frying pan over a medium heat. When the butter is foaming, add the leeks and tarragon sprig and cook for 5 minutes, stirring regularly, until lightly browned and starting to soften. Add the courgettes and cook for a couple of minutes. Season with plenty of salt and pepper and turn up the heat. Pour in the vermouth or wine and bring to the boil. Turn down the heat and simmer until the leeks are completely tender – the courgettes should still have some bite to them. Leave to cool.Heat a griddle pan. Coat the lettuce wedges in the remaining olive oil and season with salt and pepper. Griddle over a medium heat until lightly browned. Roughly chop and add to the leeks and courgettes. Add the potatoes, runner beans, tomatoes and herbs to the leek mixture and gently stir through. Taste for seasoning and leave until completely cool.Preheat the oven to 200C/180C Fan/Gas 6. To assemble, lay one sheet of filo pastry on a lightly floured work surface, with a long side nearest you. Brush it all over with melted butter. Lay another sheet on top, leaving the bottom (nearest) third of the first sheet uncovered, and brush with more butter. Take a third sheet and lay on top – only covering the top third of the second sheet. Continue overlaying the sheets in the same pattern until you have used all the filo pastry, brushing each sheet generously with butter and sprinkling with salt every so often. You should end up with a rectangle of layered pastry sheets approximately 45x50cm/18x20in.Spoon the filling over the middle third (the thickest part) of the pastry, leaving a 2–3cm/about 1in border on either side. Fold the bottom of the pastry over the filling, then fold in the sides and very carefully roll up. If it’s too unwieldy to roll, fold the top exposed pastry over the filling. Brush all over with melted butter and transfer to a baking tray.Bake for 25–30 minutes until the pastry is crisp and golden brown. This is best served at room temperature. Heat a tablespoon of the oil and the butter in a large frying pan over a medium heat. When the butter is foaming, add the leeks and tarragon sprig and cook for 5 minutes, stirring regularly, until lightly browned and starting to soften. Add the courgettes and cook for a couple of minutes. Heat a tablespoon of the oil and the butter in a large frying pan over a medium heat. When the butter is foaming, add the leeks and tarragon sprig and cook for 5 minutes, stirring regularly, until lightly browned and starting to soften. Add the courgettes and cook for a couple of minutes. Season with plenty of salt and pepper and turn up the heat. Pour in the vermouth or wine and bring to the boil. Turn down the heat and simmer until the leeks are completely tender – the courgettes should still have some bite to them. Leave to cool. Season with plenty of salt and pepper and turn up the heat. Pour in the vermouth or wine and bring to the boil. Turn down the heat and simmer until the leeks are completely tender – the courgettes should still have some bite to them. Leave to cool. Heat a griddle pan. Coat the lettuce wedges in the remaining olive oil and season with salt and pepper. Griddle over a medium heat until lightly browned. Roughly chop and add to the leeks and courgettes. Heat a griddle pan. Coat the lettuce wedges in the remaining olive oil and season with salt and pepper. Griddle over a medium heat until lightly browned. Roughly chop and add to the leeks and courgettes. Add the potatoes, runner beans, tomatoes and herbs to the leek mixture and gently stir through. Taste for seasoning and leave until completely cool. Add the potatoes, runner beans, tomatoes and herbs to the leek mixture and gently stir through. Taste for seasoning and leave until completely cool. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To assemble, lay one sheet of filo pastry on a lightly floured work surface, with a long side nearest you. Brush it all over with melted butter. Lay another sheet on top, leaving the bottom (nearest) third of the first sheet uncovered, and brush with more butter. Take a third sheet and lay on top – only covering the top third of the second sheet. Continue overlaying the sheets in the same pattern until you have used all the filo pastry, brushing each sheet generously with butter and sprinkling with salt every so often. You should end up with a rectangle of layered pastry sheets approximately 45x50cm/18x20in. To assemble, lay one sheet of filo pastry on a lightly floured work surface, with a long side nearest you. Brush it all over with melted butter. Lay another sheet on top, leaving the bottom (nearest) third of the first sheet uncovered, and brush with more butter. Take a third sheet and lay on top – only covering the top third of the second sheet. Continue overlaying the sheets in the same pattern until you have used all the filo pastry, brushing each sheet generously with butter and sprinkling with salt every so often. You should end up with a rectangle of layered pastry sheets approximately 45x50cm/18x20in. Spoon the filling over the middle third (the thickest part) of the pastry, leaving a 2–3cm/about 1in border on either side. Fold the bottom of the pastry over the filling, then fold in the sides and very carefully roll up. If it’s too unwieldy to roll, fold the top exposed pastry over the filling. Brush all over with melted butter and transfer to a baking tray. Spoon the filling over the middle third (the thickest part) of the pastry, leaving a 2–3cm/about 1in border on either side. Fold the bottom of the pastry over the filling, then fold in the sides and very carefully roll up. If it’s too unwieldy to roll, fold the top exposed pastry over the filling. Brush all over with melted butter and transfer to a baking tray. Bake for 25–30 minutes until the pastry is crisp and golden brown. This is best served at room temperature. Bake for 25–30 minutes until the pastry is crisp and golden brown. This is best served at room temperature. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings If you grow your own herbs – even in a windowbox – use them for this light and fresh-tasting summer vegetable strudel. Just be sure to include chives or spring onions for a touch of onion flavour to counterbalance the sweetness of the leeks. You can also mix up the choice of veg depending on what you have available, in the programme the Hairy Bikers also included sautéd cavolo nero. 2 tbsp olive oil25g/1oz butter300g/10½oz leeks, slicedsprig fresh tarragon300g/10½oz small courgettes, sliced or diced 100ml/3½fl oz dry white vermouth or dry white wine3 small Little Gem lettuces, cut into wedges200g/7oz new potatoes, boiled whole and diced300g/10½oz runner beans or French beans, shredded and blanched150g/5½oz tomatoes, roughly chopped2 tbsp snipped fresh chives, or 2–3 spring onions, finely sliced2–3 tbsp mixed fresh herbs – roughly chopped tarragon leaves, chervil, basil or dill, or finely chopped summer savory, lemon thyme or oreganosalt and freshly ground black pepper 2 tbsp olive oil 25g/1oz butter 300g/10½oz leeks, sliced sprig fresh tarragon 300g/10½oz small courgettes, sliced or diced 100ml/3½fl oz dry white vermouth or dry white wine 3 small Little Gem lettuces, cut into wedges 200g/7oz new potatoes, boiled whole and diced 300g/10½oz runner beans or French beans, shredded and blanched 150g/5½oz tomatoes, roughly chopped 2 tbsp snipped fresh chives, or 2–3 spring onions, finely sliced 2–3 tbsp mixed fresh herbs – roughly chopped tarragon leaves, chervil, basil or dill, or finely chopped summer savory, lemon thyme or oregano salt and freshly ground black pepper 270g pack filo pastry (each sheet measuring about 45x25cm/18x10in)plain flour, for dusting75g/2¾oz butter, melted 270g pack filo pastry (each sheet measuring about 45x25cm/18x10in) plain flour, for dusting 75g/2¾oz butter, melted Method Heat a tablespoon of the oil and the butter in a large frying pan over a medium heat. When the butter is foaming, add the leeks and tarragon sprig and cook for 5 minutes, stirring regularly, until lightly browned and starting to soften. Add the courgettes and cook for a couple of minutes. Season with plenty of salt and pepper and turn up the heat. Pour in the vermouth or wine and bring to the boil. Turn down the heat and simmer until the leeks are completely tender – the courgettes should still have some bite to them. Leave to cool.Heat a griddle pan. Coat the lettuce wedges in the remaining olive oil and season with salt and pepper. Griddle over a medium heat until lightly browned. Roughly chop and add to the leeks and courgettes. Add the potatoes, runner beans, tomatoes and herbs to the leek mixture and gently stir through. Taste for seasoning and leave until completely cool.Preheat the oven to 200C/180C Fan/Gas 6. To assemble, lay one sheet of filo pastry on a lightly floured work surface, with a long side nearest you. Brush it all over with melted butter. Lay another sheet on top, leaving the bottom (nearest) third of the first sheet uncovered, and brush with more butter. Take a third sheet and lay on top – only covering the top third of the second sheet. Continue overlaying the sheets in the same pattern until you have used all the filo pastry, brushing each sheet generously with butter and sprinkling with salt every so often. You should end up with a rectangle of layered pastry sheets approximately 45x50cm/18x20in.Spoon the filling over the middle third (the thickest part) of the pastry, leaving a 2–3cm/about 1in border on either side. Fold the bottom of the pastry over the filling, then fold in the sides and very carefully roll up. If it’s too unwieldy to roll, fold the top exposed pastry over the filling. Brush all over with melted butter and transfer to a baking tray.Bake for 25–30 minutes until the pastry is crisp and golden brown. This is best served at room temperature. Heat a tablespoon of the oil and the butter in a large frying pan over a medium heat. When the butter is foaming, add the leeks and tarragon sprig and cook for 5 minutes, stirring regularly, until lightly browned and starting to soften. Add the courgettes and cook for a couple of minutes. Heat a tablespoon of the oil and the butter in a large frying pan over a medium heat. When the butter is foaming, add the leeks and tarragon sprig and cook for 5 minutes, stirring regularly, until lightly browned and starting to soften. Add the courgettes and cook for a couple of minutes. Season with plenty of salt and pepper and turn up the heat. Pour in the vermouth or wine and bring to the boil. Turn down the heat and simmer until the leeks are completely tender – the courgettes should still have some bite to them. Leave to cool. Season with plenty of salt and pepper and turn up the heat. Pour in the vermouth or wine and bring to the boil. Turn down the heat and simmer until the leeks are completely tender – the courgettes should still have some bite to them. Leave to cool. Heat a griddle pan. Coat the lettuce wedges in the remaining olive oil and season with salt and pepper. Griddle over a medium heat until lightly browned. Roughly chop and add to the leeks and courgettes. Heat a griddle pan. Coat the lettuce wedges in the remaining olive oil and season with salt and pepper. Griddle over a medium heat until lightly browned. Roughly chop and add to the leeks and courgettes. Add the potatoes, runner beans, tomatoes and herbs to the leek mixture and gently stir through. Taste for seasoning and leave until completely cool. Add the potatoes, runner beans, tomatoes and herbs to the leek mixture and gently stir through. Taste for seasoning and leave until completely cool. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To assemble, lay one sheet of filo pastry on a lightly floured work surface, with a long side nearest you. Brush it all over with melted butter. Lay another sheet on top, leaving the bottom (nearest) third of the first sheet uncovered, and brush with more butter. Take a third sheet and lay on top – only covering the top third of the second sheet. Continue overlaying the sheets in the same pattern until you have used all the filo pastry, brushing each sheet generously with butter and sprinkling with salt every so often. You should end up with a rectangle of layered pastry sheets approximately 45x50cm/18x20in. To assemble, lay one sheet of filo pastry on a lightly floured work surface, with a long side nearest you. Brush it all over with melted butter. Lay another sheet on top, leaving the bottom (nearest) third of the first sheet uncovered, and brush with more butter. Take a third sheet and lay on top – only covering the top third of the second sheet. Continue overlaying the sheets in the same pattern until you have used all the filo pastry, brushing each sheet generously with butter and sprinkling with salt every so often. You should end up with a rectangle of layered pastry sheets approximately 45x50cm/18x20in. Spoon the filling over the middle third (the thickest part) of the pastry, leaving a 2–3cm/about 1in border on either side. Fold the bottom of the pastry over the filling, then fold in the sides and very carefully roll up. If it’s too unwieldy to roll, fold the top exposed pastry over the filling. Brush all over with melted butter and transfer to a baking tray. Spoon the filling over the middle third (the thickest part) of the pastry, leaving a 2–3cm/about 1in border on either side. Fold the bottom of the pastry over the filling, then fold in the sides and very carefully roll up. If it’s too unwieldy to roll, fold the top exposed pastry over the filling. Brush all over with melted butter and transfer to a baking tray. Bake for 25–30 minutes until the pastry is crisp and golden brown. This is best served at room temperature. Bake for 25–30 minutes until the pastry is crisp and golden brown. This is best served at room temperature."
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} | dd2bf7e3e273615c526f257e08236c9e643d31ab10c6b1ba8d8c88872e10ee09 | Hazelnut-crusted rump of salt marsh lamb with runner beans recipe
An average of 5.0 out of 5 stars from 2 ratings 2 x 400g/14oz salt marsh lamb rumps, trimmedsalt and freshly ground black pepper110g/4oz butter110g/4oz hazelnuts, roughly chopped1 tsp finely chopped fresh rosemary2 tsp English mustard300g/11oz runner beans, trimmed and sliced2 tbsp roughly chopped fresh mint 2 tbsp roughly chopped fresh chivesmashed potato, to serve 2 x 400g/14oz salt marsh lamb rumps, trimmed salt and freshly ground black pepper 110g/4oz butter 110g/4oz hazelnuts, roughly chopped 1 tsp finely chopped fresh rosemary 2 tsp English mustard 300g/11oz runner beans, trimmed and sliced 2 tbsp roughly chopped fresh mint 2 tbsp roughly chopped fresh chives mashed potato, to serve Method Preheat the oven to 200C/400F/Gas 6.Season the lamb with salt and freshly ground black pepper. Heat a frying pan until smoking, then add half of the butter to the pan. When the butter is foaming, add the lamb rumps and sear on all sides for 2-3 minutes, or until golden-brown all over. Remove from the pan and set aside. Place the hazelnuts and rosemary into a food processor and pulse until the mixture resembles fine breadcrumbs. Tip the mixture out onto a plate. Brush the lamb evenly all over with the mustard, then roll in the hazelnuts to coat all over. Place the lamb back into the frying pan and place into the oven for 12-15 minutes (for medium), or until cooked to your liking. Remove the lamb and set aside to rest for five minutes. Heat the remaining butter in a clean frying pan until foaming, then add the runner beans to the pan. Pour in enough water to just cover the beans, then bring to a simmer and cook for 3-4 minutes, or until the beans are just tender and most of the liquid has evaporated. Season, to taste, with salt and freshly ground black pepper and stir in the chopped mint and chives.To serve, carve the lamb into thick slices. Spoon the mashed potato into the centre of each serving plate and top each mound with a few slices of the lamb. Place the runner beans alongside, then drizzle over any of the pan juices from cooking the lamb. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Season the lamb with salt and freshly ground black pepper. Heat a frying pan until smoking, then add half of the butter to the pan. When the butter is foaming, add the lamb rumps and sear on all sides for 2-3 minutes, or until golden-brown all over. Remove from the pan and set aside. Season the lamb with salt and freshly ground black pepper. Heat a frying pan until smoking, then add half of the butter to the pan. When the butter is foaming, add the lamb rumps and sear on all sides for 2-3 minutes, or until golden-brown all over. Remove from the pan and set aside. Place the hazelnuts and rosemary into a food processor and pulse until the mixture resembles fine breadcrumbs. Tip the mixture out onto a plate. Brush the lamb evenly all over with the mustard, then roll in the hazelnuts to coat all over. Place the hazelnuts and rosemary into a food processor and pulse until the mixture resembles fine breadcrumbs. Tip the mixture out onto a plate. Brush the lamb evenly all over with the mustard, then roll in the hazelnuts to coat all over. Place the lamb back into the frying pan and place into the oven for 12-15 minutes (for medium), or until cooked to your liking. Remove the lamb and set aside to rest for five minutes. Place the lamb back into the frying pan and place into the oven for 12-15 minutes (for medium), or until cooked to your liking. Remove the lamb and set aside to rest for five minutes. Heat the remaining butter in a clean frying pan until foaming, then add the runner beans to the pan. Pour in enough water to just cover the beans, then bring to a simmer and cook for 3-4 minutes, or until the beans are just tender and most of the liquid has evaporated. Season, to taste, with salt and freshly ground black pepper and stir in the chopped mint and chives. Heat the remaining butter in a clean frying pan until foaming, then add the runner beans to the pan. Pour in enough water to just cover the beans, then bring to a simmer and cook for 3-4 minutes, or until the beans are just tender and most of the liquid has evaporated. Season, to taste, with salt and freshly ground black pepper and stir in the chopped mint and chives. To serve, carve the lamb into thick slices. Spoon the mashed potato into the centre of each serving plate and top each mound with a few slices of the lamb. Place the runner beans alongside, then drizzle over any of the pan juices from cooking the lamb. To serve, carve the lamb into thick slices. Spoon the mashed potato into the centre of each serving plate and top each mound with a few slices of the lamb. Place the runner beans alongside, then drizzle over any of the pan juices from cooking the lamb. | {
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"title": "Hazelnut-crusted rump of salt marsh lamb with runner beans recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 2 x 400g/14oz salt marsh lamb rumps, trimmedsalt and freshly ground black pepper110g/4oz butter110g/4oz hazelnuts, roughly chopped1 tsp finely chopped fresh rosemary2 tsp English mustard300g/11oz runner beans, trimmed and sliced2 tbsp roughly chopped fresh mint 2 tbsp roughly chopped fresh chivesmashed potato, to serve 2 x 400g/14oz salt marsh lamb rumps, trimmed salt and freshly ground black pepper 110g/4oz butter 110g/4oz hazelnuts, roughly chopped 1 tsp finely chopped fresh rosemary 2 tsp English mustard 300g/11oz runner beans, trimmed and sliced 2 tbsp roughly chopped fresh mint 2 tbsp roughly chopped fresh chives mashed potato, to serve Method Preheat the oven to 200C/400F/Gas 6.Season the lamb with salt and freshly ground black pepper. Heat a frying pan until smoking, then add half of the butter to the pan. When the butter is foaming, add the lamb rumps and sear on all sides for 2-3 minutes, or until golden-brown all over. Remove from the pan and set aside. Place the hazelnuts and rosemary into a food processor and pulse until the mixture resembles fine breadcrumbs. Tip the mixture out onto a plate. Brush the lamb evenly all over with the mustard, then roll in the hazelnuts to coat all over. Place the lamb back into the frying pan and place into the oven for 12-15 minutes (for medium), or until cooked to your liking. Remove the lamb and set aside to rest for five minutes. Heat the remaining butter in a clean frying pan until foaming, then add the runner beans to the pan. Pour in enough water to just cover the beans, then bring to a simmer and cook for 3-4 minutes, or until the beans are just tender and most of the liquid has evaporated. Season, to taste, with salt and freshly ground black pepper and stir in the chopped mint and chives.To serve, carve the lamb into thick slices. Spoon the mashed potato into the centre of each serving plate and top each mound with a few slices of the lamb. Place the runner beans alongside, then drizzle over any of the pan juices from cooking the lamb. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Season the lamb with salt and freshly ground black pepper. Heat a frying pan until smoking, then add half of the butter to the pan. When the butter is foaming, add the lamb rumps and sear on all sides for 2-3 minutes, or until golden-brown all over. Remove from the pan and set aside. Season the lamb with salt and freshly ground black pepper. Heat a frying pan until smoking, then add half of the butter to the pan. When the butter is foaming, add the lamb rumps and sear on all sides for 2-3 minutes, or until golden-brown all over. Remove from the pan and set aside. Place the hazelnuts and rosemary into a food processor and pulse until the mixture resembles fine breadcrumbs. Tip the mixture out onto a plate. Brush the lamb evenly all over with the mustard, then roll in the hazelnuts to coat all over. Place the hazelnuts and rosemary into a food processor and pulse until the mixture resembles fine breadcrumbs. Tip the mixture out onto a plate. Brush the lamb evenly all over with the mustard, then roll in the hazelnuts to coat all over. Place the lamb back into the frying pan and place into the oven for 12-15 minutes (for medium), or until cooked to your liking. Remove the lamb and set aside to rest for five minutes. Place the lamb back into the frying pan and place into the oven for 12-15 minutes (for medium), or until cooked to your liking. Remove the lamb and set aside to rest for five minutes. Heat the remaining butter in a clean frying pan until foaming, then add the runner beans to the pan. Pour in enough water to just cover the beans, then bring to a simmer and cook for 3-4 minutes, or until the beans are just tender and most of the liquid has evaporated. Season, to taste, with salt and freshly ground black pepper and stir in the chopped mint and chives. Heat the remaining butter in a clean frying pan until foaming, then add the runner beans to the pan. Pour in enough water to just cover the beans, then bring to a simmer and cook for 3-4 minutes, or until the beans are just tender and most of the liquid has evaporated. Season, to taste, with salt and freshly ground black pepper and stir in the chopped mint and chives. To serve, carve the lamb into thick slices. Spoon the mashed potato into the centre of each serving plate and top each mound with a few slices of the lamb. Place the runner beans alongside, then drizzle over any of the pan juices from cooking the lamb. To serve, carve the lamb into thick slices. Spoon the mashed potato into the centre of each serving plate and top each mound with a few slices of the lamb. Place the runner beans alongside, then drizzle over any of the pan juices from cooking the lamb."
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} | 9389b3b08d23a87479be7bb5361ff9aaa3fd207eae68f4673dd02001fc04d7ef | Chargrilled vegetables with herb ricotta recipe
An average of 3.7 out of 5 stars from 3 ratings Bring summer bounty to life by chargrilling seasonal veg and using aromatic herbs to create something fragrant and irresistible. 2 garlic bulbs, left whole2 tbsp olive oil1 sprig thyme, left whole1 lemon, halved1 green chilli, choppedsalt and freshly ground black pepper 2 garlic bulbs, left whole 2 tbsp olive oil 1 sprig thyme, left whole 1 lemon, halved 1 green chilli, chopped salt and freshly ground black pepper 2 yellow courgettes, sliced6 baby courgettes, left whole6 baby leeks, left whole4 runner beans, left whole 1 Little Gem lettuce, cut into wedges1 red onion, skin on, cut into 6 wedges1 red chilli, left whole 1–2 tbsp sherry vinegar 2 yellow courgettes, sliced 6 baby courgettes, left whole 6 baby leeks, left whole 4 runner beans, left whole 1 Little Gem lettuce, cut into wedges 1 red onion, skin on, cut into 6 wedges 1 red chilli, left whole 1–2 tbsp sherry vinegar 500g/1lb 2oz ricotta1 tsp chopped fresh mint1 tsp chopped fresh marjoram 1 tsp chopped fresh borage 1 tsp chopped fennel fronds1 tsp chopped fresh parsley 500g/1lb 2oz ricotta 1 tsp chopped fresh mint 1 tsp chopped fresh marjoram 1 tsp chopped fresh borage 1 tsp chopped fennel fronds 1 tsp chopped fresh parsley ciabatta, sliced2 tbsp olive oiledible flowers, to garnish ciabatta, sliced 2 tbsp olive oil edible flowers, to garnish Method To make the dressing, preheat the oven to 210C/190C Fan/Gas 6½. Place the garlic in kitchen foil. Add the oil and thyme and season with salt and pepper. Roast for 15 minutes. Char the lemon halves on a hot griddle pan until caramelised. Chop up the roasted garlic and place in a bowl with the oil from the foil. Squeeze in the caramelised lemon juice and add the green chilli. Season with salt and pepper and set aside.To make the chargrilled vegetables, griddle all of the vegetables until charred all over. Place in a bowl and season with the sherry vinegar just before serving. To make the herb ricotta, season the ricotta with salt and pepper in a bowl, add the herbs and mix to combine.To serve, brush the ciabatta slices with the oil and toast on the hot griddle until griddle marks have appeared. Spread the herb ricotta on serving plates and arrange the chargrilled veg on top. Drizzle over the dressing and garnish with the flowers. Serve the bread on the side. To make the dressing, preheat the oven to 210C/190C Fan/Gas 6½. Place the garlic in kitchen foil. Add the oil and thyme and season with salt and pepper. Roast for 15 minutes. Char the lemon halves on a hot griddle pan until caramelised. Chop up the roasted garlic and place in a bowl with the oil from the foil. Squeeze in the caramelised lemon juice and add the green chilli. Season with salt and pepper and set aside. To make the dressing, preheat the oven to 210C/190C Fan/Gas 6½. Place the garlic in kitchen foil. Add the oil and thyme and season with salt and pepper. Roast for 15 minutes. Char the lemon halves on a hot griddle pan until caramelised. Chop up the roasted garlic and place in a bowl with the oil from the foil. Squeeze in the caramelised lemon juice and add the green chilli. Season with salt and pepper and set aside. To make the chargrilled vegetables, griddle all of the vegetables until charred all over. Place in a bowl and season with the sherry vinegar just before serving. To make the chargrilled vegetables, griddle all of the vegetables until charred all over. Place in a bowl and season with the sherry vinegar just before serving. To make the herb ricotta, season the ricotta with salt and pepper in a bowl, add the herbs and mix to combine. To make the herb ricotta, season the ricotta with salt and pepper in a bowl, add the herbs and mix to combine. To serve, brush the ciabatta slices with the oil and toast on the hot griddle until griddle marks have appeared. Spread the herb ricotta on serving plates and arrange the chargrilled veg on top. Drizzle over the dressing and garnish with the flowers. Serve the bread on the side. To serve, brush the ciabatta slices with the oil and toast on the hot griddle until griddle marks have appeared. Spread the herb ricotta on serving plates and arrange the chargrilled veg on top. Drizzle over the dressing and garnish with the flowers. Serve the bread on the side. | {
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"title": "Chargrilled vegetables with herb ricotta recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings Bring summer bounty to life by chargrilling seasonal veg and using aromatic herbs to create something fragrant and irresistible. 2 garlic bulbs, left whole2 tbsp olive oil1 sprig thyme, left whole1 lemon, halved1 green chilli, choppedsalt and freshly ground black pepper 2 garlic bulbs, left whole 2 tbsp olive oil 1 sprig thyme, left whole 1 lemon, halved 1 green chilli, chopped salt and freshly ground black pepper 2 yellow courgettes, sliced6 baby courgettes, left whole6 baby leeks, left whole4 runner beans, left whole 1 Little Gem lettuce, cut into wedges1 red onion, skin on, cut into 6 wedges1 red chilli, left whole 1–2 tbsp sherry vinegar 2 yellow courgettes, sliced 6 baby courgettes, left whole 6 baby leeks, left whole 4 runner beans, left whole 1 Little Gem lettuce, cut into wedges 1 red onion, skin on, cut into 6 wedges 1 red chilli, left whole 1–2 tbsp sherry vinegar 500g/1lb 2oz ricotta1 tsp chopped fresh mint1 tsp chopped fresh marjoram 1 tsp chopped fresh borage 1 tsp chopped fennel fronds1 tsp chopped fresh parsley 500g/1lb 2oz ricotta 1 tsp chopped fresh mint 1 tsp chopped fresh marjoram 1 tsp chopped fresh borage 1 tsp chopped fennel fronds 1 tsp chopped fresh parsley ciabatta, sliced2 tbsp olive oiledible flowers, to garnish ciabatta, sliced 2 tbsp olive oil edible flowers, to garnish Method To make the dressing, preheat the oven to 210C/190C Fan/Gas 6½. Place the garlic in kitchen foil. Add the oil and thyme and season with salt and pepper. Roast for 15 minutes. Char the lemon halves on a hot griddle pan until caramelised. Chop up the roasted garlic and place in a bowl with the oil from the foil. Squeeze in the caramelised lemon juice and add the green chilli. Season with salt and pepper and set aside.To make the chargrilled vegetables, griddle all of the vegetables until charred all over. Place in a bowl and season with the sherry vinegar just before serving. To make the herb ricotta, season the ricotta with salt and pepper in a bowl, add the herbs and mix to combine.To serve, brush the ciabatta slices with the oil and toast on the hot griddle until griddle marks have appeared. Spread the herb ricotta on serving plates and arrange the chargrilled veg on top. Drizzle over the dressing and garnish with the flowers. Serve the bread on the side. To make the dressing, preheat the oven to 210C/190C Fan/Gas 6½. Place the garlic in kitchen foil. Add the oil and thyme and season with salt and pepper. Roast for 15 minutes. Char the lemon halves on a hot griddle pan until caramelised. Chop up the roasted garlic and place in a bowl with the oil from the foil. Squeeze in the caramelised lemon juice and add the green chilli. Season with salt and pepper and set aside. To make the dressing, preheat the oven to 210C/190C Fan/Gas 6½. Place the garlic in kitchen foil. Add the oil and thyme and season with salt and pepper. Roast for 15 minutes. Char the lemon halves on a hot griddle pan until caramelised. Chop up the roasted garlic and place in a bowl with the oil from the foil. Squeeze in the caramelised lemon juice and add the green chilli. Season with salt and pepper and set aside. To make the chargrilled vegetables, griddle all of the vegetables until charred all over. Place in a bowl and season with the sherry vinegar just before serving. To make the chargrilled vegetables, griddle all of the vegetables until charred all over. Place in a bowl and season with the sherry vinegar just before serving. To make the herb ricotta, season the ricotta with salt and pepper in a bowl, add the herbs and mix to combine. To make the herb ricotta, season the ricotta with salt and pepper in a bowl, add the herbs and mix to combine. To serve, brush the ciabatta slices with the oil and toast on the hot griddle until griddle marks have appeared. Spread the herb ricotta on serving plates and arrange the chargrilled veg on top. Drizzle over the dressing and garnish with the flowers. Serve the bread on the side. To serve, brush the ciabatta slices with the oil and toast on the hot griddle until griddle marks have appeared. Spread the herb ricotta on serving plates and arrange the chargrilled veg on top. Drizzle over the dressing and garnish with the flowers. Serve the bread on the side."
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} | f500879265b6a72b81999acc924c13ec5b54864e581f74e590d4c414fc3a3507 | Ricotta and herb cappellacci recipe
For the cappellacci, place the flour and eggs into a mixing bowl or the bowl of a food processor. Either rub the wet ingredients into the dry ingredients using your fingertips or blitz until the mixture resembles breadcrumbs.Turn out the mixture onto a lightly floured work surface and bring it together as a dough. Knead lightly for 2-3 minutes until smooth and elastic.Wrap the dough in cling film and chill in the fridge for 20 minutes.Meanwhile, mix the ricotta, Parmesan and herbs in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Set aside or chill until needed.When the pasta has chilled, roll it out on a lightly floured work surface until very thin using a rolling pin. Alternatively, dust the rollers of a pasta machine with flour and feed portions of the pasta dough through the rollers, working from the widest to the narrowest setting, reducing the machine by one setting each time the pasta sheet is passed through it. Cut a series of 7.5cm/3in squares from each sheet of pasta using a sharp knife. Brush the edges of each pasta square with a little water and place one spoonful of the ricotta mixture into the centre of each. One by one, pick up one corner of each pasta square and fold it over the filling to meet the opposite corner. Press the edges of the pasta together to seal, creating a triangular shaped parcel.Gently squash the filling of each parcel slightly to fill the space. Bring the tips of the long edge of each triangle together, then press to hold in place. Repeat the process with all of the filled pasta squares.For the pesto, blend the basil, garlic and Parmesan to a fine purée in a food processor. Pour in the olive oil and blend again until smooth. Season, to taste, with salt and freshly ground black pepper. Transfer the pesto to a frying pan and set aside.Bring a large saucepan of salted water to the boil. Add the peas and beans and simmer for 3-4 minutes, or until tender. Drain well and add to the frying pan with the pesto.Bring a fresh batch of salted water to the boil in the same saucepan. Cook the cappellacci in batches for 1-2 minutes, or until they float to the surface of the water, then remove from the pan using a slotted spoon and transfer to the pan containing the pesto. Repeat the process with the remaining cappellacci.Add a couple of spoonfuls of the pasta water to the frying pan containing the pesto. Heat until the mixture is warmed through, stirring carefully to combine.To serve, divide the cappellacci and pesto among serving bowls and sprinkle with extra grated Parmesan. Garnish with a few sprigs of mint. For the cappellacci, place the flour and eggs into a mixing bowl or the bowl of a food processor. Either rub the wet ingredients into the dry ingredients using your fingertips or blitz until the mixture resembles breadcrumbs. For the cappellacci, place the flour and eggs into a mixing bowl or the bowl of a food processor. Either rub the wet ingredients into the dry ingredients using your fingertips or blitz until the mixture resembles breadcrumbs. Turn out the mixture onto a lightly floured work surface and bring it together as a dough. Knead lightly for 2-3 minutes until smooth and elastic. Turn out the mixture onto a lightly floured work surface and bring it together as a dough. Knead lightly for 2-3 minutes until smooth and elastic. Wrap the dough in cling film and chill in the fridge for 20 minutes. Wrap the dough in cling film and chill in the fridge for 20 minutes. Meanwhile, mix the ricotta, Parmesan and herbs in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Set aside or chill until needed. Meanwhile, mix the ricotta, Parmesan and herbs in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Set aside or chill until needed. When the pasta has chilled, roll it out on a lightly floured work surface until very thin using a rolling pin. Alternatively, dust the rollers of a pasta machine with flour and feed portions of the pasta dough through the rollers, working from the widest to the narrowest setting, reducing the machine by one setting each time the pasta sheet is passed through it. When the pasta has chilled, roll it out on a lightly floured work surface until very thin using a rolling pin. Alternatively, dust the rollers of a pasta machine with flour and feed portions of the pasta dough through the rollers, working from the widest to the narrowest setting, reducing the machine by one setting each time the pasta sheet is passed through it. Cut a series of 7.5cm/3in squares from each sheet of pasta using a sharp knife. Cut a series of 7.5cm/3in squares from each sheet of pasta using a sharp knife. Brush the edges of each pasta square with a little water and place one spoonful of the ricotta mixture into the centre of each. Brush the edges of each pasta square with a little water and place one spoonful of the ricotta mixture into the centre of each. One by one, pick up one corner of each pasta square and fold it over the filling to meet the opposite corner. Press the edges of the pasta together to seal, creating a triangular shaped parcel. One by one, pick up one corner of each pasta square and fold it over the filling to meet the opposite corner. Press the edges of the pasta together to seal, creating a triangular shaped parcel. Gently squash the filling of each parcel slightly to fill the space. Bring the tips of the long edge of each triangle together, then press to hold in place. Repeat the process with all of the filled pasta squares. Gently squash the filling of each parcel slightly to fill the space. Bring the tips of the long edge of each triangle together, then press to hold in place. Repeat the process with all of the filled pasta squares. For the pesto, blend the basil, garlic and Parmesan to a fine purée in a food processor. Pour in the olive oil and blend again until smooth. Season, to taste, with salt and freshly ground black pepper. Transfer the pesto to a frying pan and set aside. For the pesto, blend the basil, garlic and Parmesan to a fine purée in a food processor. Pour in the olive oil and blend again until smooth. Season, to taste, with salt and freshly ground black pepper. Transfer the pesto to a frying pan and set aside. Bring a large saucepan of salted water to the boil. Add the peas and beans and simmer for 3-4 minutes, or until tender. Drain well and add to the frying pan with the pesto. Bring a large saucepan of salted water to the boil. Add the peas and beans and simmer for 3-4 minutes, or until tender. Drain well and add to the frying pan with the pesto. Bring a fresh batch of salted water to the boil in the same saucepan. Cook the cappellacci in batches for 1-2 minutes, or until they float to the surface of the water, then remove from the pan using a slotted spoon and transfer to the pan containing the pesto. Repeat the process with the remaining cappellacci. Bring a fresh batch of salted water to the boil in the same saucepan. Cook the cappellacci in batches for 1-2 minutes, or until they float to the surface of the water, then remove from the pan using a slotted spoon and transfer to the pan containing the pesto. Repeat the process with the remaining cappellacci. Add a couple of spoonfuls of the pasta water to the frying pan containing the pesto. Heat until the mixture is warmed through, stirring carefully to combine. Add a couple of spoonfuls of the pasta water to the frying pan containing the pesto. Heat until the mixture is warmed through, stirring carefully to combine. To serve, divide the cappellacci and pesto among serving bowls and sprinkle with extra grated Parmesan. Garnish with a few sprigs of mint. To serve, divide the cappellacci and pesto among serving bowls and sprinkle with extra grated Parmesan. Garnish with a few sprigs of mint. | {
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"url": "https://www.bbc.co.uk/food/recipes/ricotta_and_herb_58740",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Ricotta and herb cappellacci recipe",
"content": "For the cappellacci, place the flour and eggs into a mixing bowl or the bowl of a food processor. Either rub the wet ingredients into the dry ingredients using your fingertips or blitz until the mixture resembles breadcrumbs.Turn out the mixture onto a lightly floured work surface and bring it together as a dough. Knead lightly for 2-3 minutes until smooth and elastic.Wrap the dough in cling film and chill in the fridge for 20 minutes.Meanwhile, mix the ricotta, Parmesan and herbs in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Set aside or chill until needed.When the pasta has chilled, roll it out on a lightly floured work surface until very thin using a rolling pin. Alternatively, dust the rollers of a pasta machine with flour and feed portions of the pasta dough through the rollers, working from the widest to the narrowest setting, reducing the machine by one setting each time the pasta sheet is passed through it. Cut a series of 7.5cm/3in squares from each sheet of pasta using a sharp knife. Brush the edges of each pasta square with a little water and place one spoonful of the ricotta mixture into the centre of each. One by one, pick up one corner of each pasta square and fold it over the filling to meet the opposite corner. Press the edges of the pasta together to seal, creating a triangular shaped parcel.Gently squash the filling of each parcel slightly to fill the space. Bring the tips of the long edge of each triangle together, then press to hold in place. Repeat the process with all of the filled pasta squares.For the pesto, blend the basil, garlic and Parmesan to a fine purée in a food processor. Pour in the olive oil and blend again until smooth. Season, to taste, with salt and freshly ground black pepper. Transfer the pesto to a frying pan and set aside.Bring a large saucepan of salted water to the boil. Add the peas and beans and simmer for 3-4 minutes, or until tender. Drain well and add to the frying pan with the pesto.Bring a fresh batch of salted water to the boil in the same saucepan. Cook the cappellacci in batches for 1-2 minutes, or until they float to the surface of the water, then remove from the pan using a slotted spoon and transfer to the pan containing the pesto. Repeat the process with the remaining cappellacci.Add a couple of spoonfuls of the pasta water to the frying pan containing the pesto. Heat until the mixture is warmed through, stirring carefully to combine.To serve, divide the cappellacci and pesto among serving bowls and sprinkle with extra grated Parmesan. Garnish with a few sprigs of mint. For the cappellacci, place the flour and eggs into a mixing bowl or the bowl of a food processor. Either rub the wet ingredients into the dry ingredients using your fingertips or blitz until the mixture resembles breadcrumbs. For the cappellacci, place the flour and eggs into a mixing bowl or the bowl of a food processor. Either rub the wet ingredients into the dry ingredients using your fingertips or blitz until the mixture resembles breadcrumbs. Turn out the mixture onto a lightly floured work surface and bring it together as a dough. Knead lightly for 2-3 minutes until smooth and elastic. Turn out the mixture onto a lightly floured work surface and bring it together as a dough. Knead lightly for 2-3 minutes until smooth and elastic. Wrap the dough in cling film and chill in the fridge for 20 minutes. Wrap the dough in cling film and chill in the fridge for 20 minutes. Meanwhile, mix the ricotta, Parmesan and herbs in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Set aside or chill until needed. Meanwhile, mix the ricotta, Parmesan and herbs in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Set aside or chill until needed. When the pasta has chilled, roll it out on a lightly floured work surface until very thin using a rolling pin. Alternatively, dust the rollers of a pasta machine with flour and feed portions of the pasta dough through the rollers, working from the widest to the narrowest setting, reducing the machine by one setting each time the pasta sheet is passed through it. When the pasta has chilled, roll it out on a lightly floured work surface until very thin using a rolling pin. Alternatively, dust the rollers of a pasta machine with flour and feed portions of the pasta dough through the rollers, working from the widest to the narrowest setting, reducing the machine by one setting each time the pasta sheet is passed through it. Cut a series of 7.5cm/3in squares from each sheet of pasta using a sharp knife. Cut a series of 7.5cm/3in squares from each sheet of pasta using a sharp knife. Brush the edges of each pasta square with a little water and place one spoonful of the ricotta mixture into the centre of each. Brush the edges of each pasta square with a little water and place one spoonful of the ricotta mixture into the centre of each. One by one, pick up one corner of each pasta square and fold it over the filling to meet the opposite corner. Press the edges of the pasta together to seal, creating a triangular shaped parcel. One by one, pick up one corner of each pasta square and fold it over the filling to meet the opposite corner. Press the edges of the pasta together to seal, creating a triangular shaped parcel. Gently squash the filling of each parcel slightly to fill the space. Bring the tips of the long edge of each triangle together, then press to hold in place. Repeat the process with all of the filled pasta squares. Gently squash the filling of each parcel slightly to fill the space. Bring the tips of the long edge of each triangle together, then press to hold in place. Repeat the process with all of the filled pasta squares. For the pesto, blend the basil, garlic and Parmesan to a fine purée in a food processor. Pour in the olive oil and blend again until smooth. Season, to taste, with salt and freshly ground black pepper. Transfer the pesto to a frying pan and set aside. For the pesto, blend the basil, garlic and Parmesan to a fine purée in a food processor. Pour in the olive oil and blend again until smooth. Season, to taste, with salt and freshly ground black pepper. Transfer the pesto to a frying pan and set aside. Bring a large saucepan of salted water to the boil. Add the peas and beans and simmer for 3-4 minutes, or until tender. Drain well and add to the frying pan with the pesto. Bring a large saucepan of salted water to the boil. Add the peas and beans and simmer for 3-4 minutes, or until tender. Drain well and add to the frying pan with the pesto. Bring a fresh batch of salted water to the boil in the same saucepan. Cook the cappellacci in batches for 1-2 minutes, or until they float to the surface of the water, then remove from the pan using a slotted spoon and transfer to the pan containing the pesto. Repeat the process with the remaining cappellacci. Bring a fresh batch of salted water to the boil in the same saucepan. Cook the cappellacci in batches for 1-2 minutes, or until they float to the surface of the water, then remove from the pan using a slotted spoon and transfer to the pan containing the pesto. Repeat the process with the remaining cappellacci. Add a couple of spoonfuls of the pasta water to the frying pan containing the pesto. Heat until the mixture is warmed through, stirring carefully to combine. Add a couple of spoonfuls of the pasta water to the frying pan containing the pesto. Heat until the mixture is warmed through, stirring carefully to combine. To serve, divide the cappellacci and pesto among serving bowls and sprinkle with extra grated Parmesan. Garnish with a few sprigs of mint. To serve, divide the cappellacci and pesto among serving bowls and sprinkle with extra grated Parmesan. Garnish with a few sprigs of mint."
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} | f9f1784aa11a70f0dbe1af7c3109553f8e4c1415b2cb5cf4de363a9923e76c1a | Raised game pie recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raised_game_pie_90104_16x9.jpg A game pie always makes a spectacular centrepiece and this handsome example is amazingly straightforward to make – especially if you buy mixed game meat ready-prepared from a good butcher. Equipment and preparation: you will need a 20cm/8in spring-form cake tin, about 7cm/2¾in deep. 2 banana shallots, finely chopped 2 garlic cloves, crushed700g/1lb 9oz mixed, boned, diced game meat, such as venison, rabbit, pheasant, pigeon and boar200g/7oz minced pork belly200g/7oz back bacon, rind removed, diced2 tbsp Madeira wine½ tsp ground mace½ tsp ground allspice2 tbsp chopped parsley 2 tbsp chopped thyme salt and white pepper 2 banana shallots, finely chopped 2 garlic cloves, crushed 700g/1lb 9oz mixed, boned, diced game meat, such as venison, rabbit, pheasant, pigeon and boar 200g/7oz minced pork belly 200g/7oz back bacon, rind removed, diced 2 tbsp Madeira wine ½ tsp ground mace ½ tsp ground allspice 2 tbsp chopped parsley 2 tbsp chopped thyme salt and white pepper 450g/1lb plain flour100g/3½oz strong white bread flour75g/2½oz cold, unsalted butter, cut into roughly 1cm/½in dice½ tsp salt100g/3½oz lard, plus extra for greasing1 free-range egg yolk, beaten, to glaze 450g/1lb plain flour 100g/3½oz strong white bread flour 75g/2½oz cold, unsalted butter, cut into roughly 1cm/½in dice ½ tsp salt 100g/3½oz lard, plus extra for greasing 1 free-range egg yolk, beaten, to glaze Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a 20cm/8in spring-form cake tin, about 7cm/2¾in deep, with lard.First make the filling. In a large bowl, mix the shallots and garlic. Add the game, pork belly mince, diced bacon, Madeira, spices and herbs. Season with salt and a little white pepper. Using your hands, mix all the ingredients thoroughly together. Put in the fridge while you prepare the pastry.For the hot water crust pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat 200ml/7fl oz of water, the salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough.Work as quickly as you can now (as the pastry will become more crumbly as it cools). Cut off two-thirds of the pastry, roll it out and use to line the prepared tin, leaving any excess hanging over the side. Check there are no cracks or holes in the pastry. Roll out the remaining pastry for the lid and leave to one side.Spoon the filling into the pastry-lined tin. Press it down and level the surface.Brush the pastry edge with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off the excess pastry neatly. Brush the top with more egg yolk. Make a hole in the middle of the lid for steam.Stand the tin on a baking tray and bake the pie for 30 minutes. Turn the oven down to 160C/140C Fan/Gas 3 and bake for a further 1¾ hours.Leave the pie to cool completely in the tin before removing. Slice on a plate to catch any juices. Serve at room temperature. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 20cm/8in spring-form cake tin, about 7cm/2¾in deep, with lard. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 20cm/8in spring-form cake tin, about 7cm/2¾in deep, with lard. First make the filling. In a large bowl, mix the shallots and garlic. Add the game, pork belly mince, diced bacon, Madeira, spices and herbs. Season with salt and a little white pepper. First make the filling. In a large bowl, mix the shallots and garlic. Add the game, pork belly mince, diced bacon, Madeira, spices and herbs. Season with salt and a little white pepper. Using your hands, mix all the ingredients thoroughly together. Put in the fridge while you prepare the pastry. Using your hands, mix all the ingredients thoroughly together. Put in the fridge while you prepare the pastry. For the hot water crust pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. For the hot water crust pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat 200ml/7fl oz of water, the salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough. Heat 200ml/7fl oz of water, the salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough. Work as quickly as you can now (as the pastry will become more crumbly as it cools). Cut off two-thirds of the pastry, roll it out and use to line the prepared tin, leaving any excess hanging over the side. Check there are no cracks or holes in the pastry. Roll out the remaining pastry for the lid and leave to one side. Work as quickly as you can now (as the pastry will become more crumbly as it cools). Cut off two-thirds of the pastry, roll it out and use to line the prepared tin, leaving any excess hanging over the side. Check there are no cracks or holes in the pastry. Roll out the remaining pastry for the lid and leave to one side. Spoon the filling into the pastry-lined tin. Press it down and level the surface. Spoon the filling into the pastry-lined tin. Press it down and level the surface. Brush the pastry edge with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off the excess pastry neatly. Brush the top with more egg yolk. Make a hole in the middle of the lid for steam. Brush the pastry edge with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off the excess pastry neatly. Brush the top with more egg yolk. Make a hole in the middle of the lid for steam. Stand the tin on a baking tray and bake the pie for 30 minutes. Turn the oven down to 160C/140C Fan/Gas 3 and bake for a further 1¾ hours. Stand the tin on a baking tray and bake the pie for 30 minutes. Turn the oven down to 160C/140C Fan/Gas 3 and bake for a further 1¾ hours. Leave the pie to cool completely in the tin before removing. Slice on a plate to catch any juices. Serve at room temperature. Leave the pie to cool completely in the tin before removing. Slice on a plate to catch any juices. Serve at room temperature. | {
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"title": "Raised game pie 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/raised_game_pie_90104_16x9.jpg A game pie always makes a spectacular centrepiece and this handsome example is amazingly straightforward to make – especially if you buy mixed game meat ready-prepared from a good butcher. Equipment and preparation: you will need a 20cm/8in spring-form cake tin, about 7cm/2¾in deep. 2 banana shallots, finely chopped 2 garlic cloves, crushed700g/1lb 9oz mixed, boned, diced game meat, such as venison, rabbit, pheasant, pigeon and boar200g/7oz minced pork belly200g/7oz back bacon, rind removed, diced2 tbsp Madeira wine½ tsp ground mace½ tsp ground allspice2 tbsp chopped parsley 2 tbsp chopped thyme salt and white pepper 2 banana shallots, finely chopped 2 garlic cloves, crushed 700g/1lb 9oz mixed, boned, diced game meat, such as venison, rabbit, pheasant, pigeon and boar 200g/7oz minced pork belly 200g/7oz back bacon, rind removed, diced 2 tbsp Madeira wine ½ tsp ground mace ½ tsp ground allspice 2 tbsp chopped parsley 2 tbsp chopped thyme salt and white pepper 450g/1lb plain flour100g/3½oz strong white bread flour75g/2½oz cold, unsalted butter, cut into roughly 1cm/½in dice½ tsp salt100g/3½oz lard, plus extra for greasing1 free-range egg yolk, beaten, to glaze 450g/1lb plain flour 100g/3½oz strong white bread flour 75g/2½oz cold, unsalted butter, cut into roughly 1cm/½in dice ½ tsp salt 100g/3½oz lard, plus extra for greasing 1 free-range egg yolk, beaten, to glaze Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a 20cm/8in spring-form cake tin, about 7cm/2¾in deep, with lard.First make the filling. In a large bowl, mix the shallots and garlic. Add the game, pork belly mince, diced bacon, Madeira, spices and herbs. Season with salt and a little white pepper. Using your hands, mix all the ingredients thoroughly together. Put in the fridge while you prepare the pastry.For the hot water crust pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat 200ml/7fl oz of water, the salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough.Work as quickly as you can now (as the pastry will become more crumbly as it cools). Cut off two-thirds of the pastry, roll it out and use to line the prepared tin, leaving any excess hanging over the side. Check there are no cracks or holes in the pastry. Roll out the remaining pastry for the lid and leave to one side.Spoon the filling into the pastry-lined tin. Press it down and level the surface.Brush the pastry edge with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off the excess pastry neatly. Brush the top with more egg yolk. Make a hole in the middle of the lid for steam.Stand the tin on a baking tray and bake the pie for 30 minutes. Turn the oven down to 160C/140C Fan/Gas 3 and bake for a further 1¾ hours.Leave the pie to cool completely in the tin before removing. Slice on a plate to catch any juices. Serve at room temperature. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 20cm/8in spring-form cake tin, about 7cm/2¾in deep, with lard. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 20cm/8in spring-form cake tin, about 7cm/2¾in deep, with lard. First make the filling. In a large bowl, mix the shallots and garlic. Add the game, pork belly mince, diced bacon, Madeira, spices and herbs. Season with salt and a little white pepper. First make the filling. In a large bowl, mix the shallots and garlic. Add the game, pork belly mince, diced bacon, Madeira, spices and herbs. Season with salt and a little white pepper. Using your hands, mix all the ingredients thoroughly together. Put in the fridge while you prepare the pastry. Using your hands, mix all the ingredients thoroughly together. Put in the fridge while you prepare the pastry. For the hot water crust pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. For the hot water crust pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat 200ml/7fl oz of water, the salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough. Heat 200ml/7fl oz of water, the salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough. Work as quickly as you can now (as the pastry will become more crumbly as it cools). Cut off two-thirds of the pastry, roll it out and use to line the prepared tin, leaving any excess hanging over the side. Check there are no cracks or holes in the pastry. Roll out the remaining pastry for the lid and leave to one side. Work as quickly as you can now (as the pastry will become more crumbly as it cools). Cut off two-thirds of the pastry, roll it out and use to line the prepared tin, leaving any excess hanging over the side. Check there are no cracks or holes in the pastry. Roll out the remaining pastry for the lid and leave to one side. Spoon the filling into the pastry-lined tin. Press it down and level the surface. Spoon the filling into the pastry-lined tin. Press it down and level the surface. Brush the pastry edge with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off the excess pastry neatly. Brush the top with more egg yolk. Make a hole in the middle of the lid for steam. Brush the pastry edge with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off the excess pastry neatly. Brush the top with more egg yolk. Make a hole in the middle of the lid for steam. Stand the tin on a baking tray and bake the pie for 30 minutes. Turn the oven down to 160C/140C Fan/Gas 3 and bake for a further 1¾ hours. Stand the tin on a baking tray and bake the pie for 30 minutes. Turn the oven down to 160C/140C Fan/Gas 3 and bake for a further 1¾ hours. Leave the pie to cool completely in the tin before removing. Slice on a plate to catch any juices. Serve at room temperature. Leave the pie to cool completely in the tin before removing. Slice on a plate to catch any juices. Serve at room temperature."
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} | b814b7c40b3f33a2b52b57d1bd17a86c6b38ae0cd5e5fa033b1f93746f1a4ee8 | Rick Stein's stargazey pie recipe
An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stargazey_pie_95306_16x9.jpg This traditional Cornish dish is so named because the fish heads poke through the pastry crust and appear to be gazing at the stars. But don’t worry, you don’t eat the heads, and the fish are boned to make them easy to eat. 30g/1oz butter1 onion, finely chopped1 leek, finely chopped3 rashers (smoked or unsmoked) streaky bacon, finely chopped 20g/¾oz plain flour3 tbsp dry white wine250ml/9fl oz fish stock300ml/10fl oz double creampinch saffron strands1 tsp saltsmall bunch fresh parsley, chopped3 free-range eggs, 2 hard-boiled and chopped, 1 beaten to glaze200g/7oz puff pastry 6 small mackerel, butterflied with the heads on (backbone and tail removed)freshly ground black pepperboiled new potatoes and green vegetables, to serve 30g/1oz butter 1 onion, finely chopped 1 leek, finely chopped 3 rashers (smoked or unsmoked) streaky bacon, finely chopped 20g/¾oz plain flour 3 tbsp dry white wine 250ml/9fl oz fish stock 300ml/10fl oz double cream pinch saffron strands 1 tsp salt small bunch fresh parsley, chopped 3 free-range eggs, 2 hard-boiled and chopped, 1 beaten to glaze 200g/7oz puff pastry 6 small mackerel, butterflied with the heads on (backbone and tail removed) freshly ground black pepper boiled new potatoes and green vegetables, to serve Method Preheat the oven to 200C/180C Fan/Gas 6.Melt the butter in a pan over a low heat, add the onion, leek and bacon and cook over a low heat until very soft but not browned. Stir in the flour to make a roux and cook for a minute. Add the white wine and fish stock, stir well to remove any lumps, bring to the boil, then turn down to a simmer and cook for 5–10 minutes until the sauce has thickened. Add the cream and bring to the boil, stirring until you have a thick sauce. Add the saffron, salt andsome pepper, stir in the parsley and fold in the chopped hard-boiled eggs.Roll out the pastry to about 3mm/⅛in thick. Cut out a long, 2cm/¾in wide strip of pastry. Dampen the rim of a deep pie dish with water and press the pastry strip onto the rim. Pour a little of the sauce into the dish and arrange the mackerel on top, with their heads on the edges of the dish. Pour over the remaining sauce. Cut out a piece of pastry a little bigger than the size of the dish, then cut slits in the pastry large enough to poke the mackerel heads through. Carefully lower onto the pie dish, then, working around the dish one fish at a time, poke the fish heads through the pastry. Brush the pastry with beaten egg and bake for 40–45 minutes until the pastry is golden and crisp. Serve with new potatoes and green vegetables. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a pan over a low heat, add the onion, leek and bacon and cook over a low heat until very soft but not browned. Melt the butter in a pan over a low heat, add the onion, leek and bacon and cook over a low heat until very soft but not browned. Stir in the flour to make a roux and cook for a minute. Add the white wine and fish stock, stir well to remove any lumps, bring to the boil, then turn down to a simmer and cook for 5–10 minutes until the sauce has thickened. Add the cream and bring to the boil, stirring until you have a thick sauce. Add the saffron, salt andsome pepper, stir in the parsley and fold in the chopped hard-boiled eggs. Stir in the flour to make a roux and cook for a minute. Add the white wine and fish stock, stir well to remove any lumps, bring to the boil, then turn down to a simmer and cook for 5–10 minutes until the sauce has thickened. Add the cream and bring to the boil, stirring until you have a thick sauce. Add the saffron, salt andsome pepper, stir in the parsley and fold in the chopped hard-boiled eggs. Roll out the pastry to about 3mm/⅛in thick. Cut out a long, 2cm/¾in wide strip of pastry. Dampen the rim of a deep pie dish with water and press the pastry strip onto the rim. Pour a little of the sauce into the dish and arrange the mackerel on top, with their heads on the edges of the dish. Pour over the remaining sauce. Roll out the pastry to about 3mm/⅛in thick. Cut out a long, 2cm/¾in wide strip of pastry. Dampen the rim of a deep pie dish with water and press the pastry strip onto the rim. Pour a little of the sauce into the dish and arrange the mackerel on top, with their heads on the edges of the dish. Pour over the remaining sauce. Cut out a piece of pastry a little bigger than the size of the dish, then cut slits in the pastry large enough to poke the mackerel heads through. Carefully lower onto the pie dish, then, working around the dish one fish at a time, poke the fish heads through the pastry. Brush the pastry with beaten egg and bake for 40–45 minutes until the pastry is golden and crisp. Serve with new potatoes and green vegetables. Cut out a piece of pastry a little bigger than the size of the dish, then cut slits in the pastry large enough to poke the mackerel heads through. Carefully lower onto the pie dish, then, working around the dish one fish at a time, poke the fish heads through the pastry. Brush the pastry with beaten egg and bake for 40–45 minutes until the pastry is golden and crisp. Serve with new potatoes and green vegetables. | {
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"content": "An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stargazey_pie_95306_16x9.jpg This traditional Cornish dish is so named because the fish heads poke through the pastry crust and appear to be gazing at the stars. But don’t worry, you don’t eat the heads, and the fish are boned to make them easy to eat. 30g/1oz butter1 onion, finely chopped1 leek, finely chopped3 rashers (smoked or unsmoked) streaky bacon, finely chopped 20g/¾oz plain flour3 tbsp dry white wine250ml/9fl oz fish stock300ml/10fl oz double creampinch saffron strands1 tsp saltsmall bunch fresh parsley, chopped3 free-range eggs, 2 hard-boiled and chopped, 1 beaten to glaze200g/7oz puff pastry 6 small mackerel, butterflied with the heads on (backbone and tail removed)freshly ground black pepperboiled new potatoes and green vegetables, to serve 30g/1oz butter 1 onion, finely chopped 1 leek, finely chopped 3 rashers (smoked or unsmoked) streaky bacon, finely chopped 20g/¾oz plain flour 3 tbsp dry white wine 250ml/9fl oz fish stock 300ml/10fl oz double cream pinch saffron strands 1 tsp salt small bunch fresh parsley, chopped 3 free-range eggs, 2 hard-boiled and chopped, 1 beaten to glaze 200g/7oz puff pastry 6 small mackerel, butterflied with the heads on (backbone and tail removed) freshly ground black pepper boiled new potatoes and green vegetables, to serve Method Preheat the oven to 200C/180C Fan/Gas 6.Melt the butter in a pan over a low heat, add the onion, leek and bacon and cook over a low heat until very soft but not browned. Stir in the flour to make a roux and cook for a minute. Add the white wine and fish stock, stir well to remove any lumps, bring to the boil, then turn down to a simmer and cook for 5–10 minutes until the sauce has thickened. Add the cream and bring to the boil, stirring until you have a thick sauce. Add the saffron, salt andsome pepper, stir in the parsley and fold in the chopped hard-boiled eggs.Roll out the pastry to about 3mm/⅛in thick. Cut out a long, 2cm/¾in wide strip of pastry. Dampen the rim of a deep pie dish with water and press the pastry strip onto the rim. Pour a little of the sauce into the dish and arrange the mackerel on top, with their heads on the edges of the dish. Pour over the remaining sauce. Cut out a piece of pastry a little bigger than the size of the dish, then cut slits in the pastry large enough to poke the mackerel heads through. Carefully lower onto the pie dish, then, working around the dish one fish at a time, poke the fish heads through the pastry. Brush the pastry with beaten egg and bake for 40–45 minutes until the pastry is golden and crisp. Serve with new potatoes and green vegetables. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a pan over a low heat, add the onion, leek and bacon and cook over a low heat until very soft but not browned. Melt the butter in a pan over a low heat, add the onion, leek and bacon and cook over a low heat until very soft but not browned. Stir in the flour to make a roux and cook for a minute. Add the white wine and fish stock, stir well to remove any lumps, bring to the boil, then turn down to a simmer and cook for 5–10 minutes until the sauce has thickened. Add the cream and bring to the boil, stirring until you have a thick sauce. Add the saffron, salt andsome pepper, stir in the parsley and fold in the chopped hard-boiled eggs. Stir in the flour to make a roux and cook for a minute. Add the white wine and fish stock, stir well to remove any lumps, bring to the boil, then turn down to a simmer and cook for 5–10 minutes until the sauce has thickened. Add the cream and bring to the boil, stirring until you have a thick sauce. Add the saffron, salt andsome pepper, stir in the parsley and fold in the chopped hard-boiled eggs. Roll out the pastry to about 3mm/⅛in thick. Cut out a long, 2cm/¾in wide strip of pastry. Dampen the rim of a deep pie dish with water and press the pastry strip onto the rim. Pour a little of the sauce into the dish and arrange the mackerel on top, with their heads on the edges of the dish. Pour over the remaining sauce. Roll out the pastry to about 3mm/⅛in thick. Cut out a long, 2cm/¾in wide strip of pastry. Dampen the rim of a deep pie dish with water and press the pastry strip onto the rim. Pour a little of the sauce into the dish and arrange the mackerel on top, with their heads on the edges of the dish. Pour over the remaining sauce. Cut out a piece of pastry a little bigger than the size of the dish, then cut slits in the pastry large enough to poke the mackerel heads through. Carefully lower onto the pie dish, then, working around the dish one fish at a time, poke the fish heads through the pastry. Brush the pastry with beaten egg and bake for 40–45 minutes until the pastry is golden and crisp. Serve with new potatoes and green vegetables. Cut out a piece of pastry a little bigger than the size of the dish, then cut slits in the pastry large enough to poke the mackerel heads through. Carefully lower onto the pie dish, then, working around the dish one fish at a time, poke the fish heads through the pastry. Brush the pastry with beaten egg and bake for 40–45 minutes until the pastry is golden and crisp. Serve with new potatoes and green vegetables."
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} | 28ff6fc5c1803aa24e4338eed2447c59d04654051ebad0312307639a1b787edd | Courgette and broccoli quiche recipe
An average of 4.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_and_broccoli_22292_16x9.jpg An inexpensive veggie quiche that’s perfect for summer suppers and a great way to use up leftover vegetables. 160g/5¾oz shortcrust pastry, rolled to 5mm thick20g/¾oz butter1 courgette, finely gratedsalt and pepper100g/3½oz broccoli, cut into small florets2 free-range eggs180ml/6fl oz milk50g/1¾oz cheddar, grated 160g/5¾oz shortcrust pastry, rolled to 5mm thick 20g/¾oz butter 1 courgette, finely grated salt and pepper 100g/3½oz broccoli, cut into small florets 2 free-range eggs 180ml/6fl oz milk 50g/1¾oz cheddar, grated Method Preheat the oven to 200C/400F/Gas 6.Line a 20cm/8in tart tin (3.5cm/1¼in deep) with the pastry, then place in the fridge for 30 minutes.Line the pastry with baking parchment and fill with baking beans. Bake in the oven for 10-15 minutes, or until the pastry is dry. Remove the baking parchment and beans and return the pastry case to the oven for a further 3-5 minutes, or until the pastry is a pale golden-brown and just cooked.Turn the oven down to 180C/350F/Gas 4.Heat a frying pan until hot. Add the butter and courgettes and cook until golden-brown. Season with salt and black pepper, then drain through a sieve to remove any excess moisture.Blanch the broccoli in a pan of boiling water for 1-2 minutes, or until just cooked. Drain, then refresh in a bowl of ice-cold water and drain once more. Add to the cooked courgettes and toss to combine. Scatter over the bottom of the pastry case.Place the eggs and milk in a bowl, season with salt and black pepper and whisk well. Add half the cheese and whisk once more.Pour over the egg and milk mixture on top of the vegetables in the pastry case, then scatter the remaining cheese over the top. Bake in the oven for 40-45 minutes, or until golden-brown, bubbling and just set. Set aside to cool slightly before serving. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Line a 20cm/8in tart tin (3.5cm/1¼in deep) with the pastry, then place in the fridge for 30 minutes. Line a 20cm/8in tart tin (3.5cm/1¼in deep) with the pastry, then place in the fridge for 30 minutes. Line the pastry with baking parchment and fill with baking beans. Bake in the oven for 10-15 minutes, or until the pastry is dry. Line the pastry with baking parchment and fill with baking beans. Bake in the oven for 10-15 minutes, or until the pastry is dry. Remove the baking parchment and beans and return the pastry case to the oven for a further 3-5 minutes, or until the pastry is a pale golden-brown and just cooked. Remove the baking parchment and beans and return the pastry case to the oven for a further 3-5 minutes, or until the pastry is a pale golden-brown and just cooked. Turn the oven down to 180C/350F/Gas 4. Turn the oven down to 180C/350F/Gas 4. Heat a frying pan until hot. Add the butter and courgettes and cook until golden-brown. Season with salt and black pepper, then drain through a sieve to remove any excess moisture. Heat a frying pan until hot. Add the butter and courgettes and cook until golden-brown. Season with salt and black pepper, then drain through a sieve to remove any excess moisture. Blanch the broccoli in a pan of boiling water for 1-2 minutes, or until just cooked. Drain, then refresh in a bowl of ice-cold water and drain once more. Add to the cooked courgettes and toss to combine. Scatter over the bottom of the pastry case. Blanch the broccoli in a pan of boiling water for 1-2 minutes, or until just cooked. Drain, then refresh in a bowl of ice-cold water and drain once more. Add to the cooked courgettes and toss to combine. Scatter over the bottom of the pastry case. Place the eggs and milk in a bowl, season with salt and black pepper and whisk well. Add half the cheese and whisk once more. Place the eggs and milk in a bowl, season with salt and black pepper and whisk well. Add half the cheese and whisk once more. Pour over the egg and milk mixture on top of the vegetables in the pastry case, then scatter the remaining cheese over the top. Pour over the egg and milk mixture on top of the vegetables in the pastry case, then scatter the remaining cheese over the top. Bake in the oven for 40-45 minutes, or until golden-brown, bubbling and just set. Bake in the oven for 40-45 minutes, or until golden-brown, bubbling and just set. Set aside to cool slightly before serving. Set aside to cool slightly before serving. | {
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"content": "An average of 4.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_and_broccoli_22292_16x9.jpg An inexpensive veggie quiche that’s perfect for summer suppers and a great way to use up leftover vegetables. 160g/5¾oz shortcrust pastry, rolled to 5mm thick20g/¾oz butter1 courgette, finely gratedsalt and pepper100g/3½oz broccoli, cut into small florets2 free-range eggs180ml/6fl oz milk50g/1¾oz cheddar, grated 160g/5¾oz shortcrust pastry, rolled to 5mm thick 20g/¾oz butter 1 courgette, finely grated salt and pepper 100g/3½oz broccoli, cut into small florets 2 free-range eggs 180ml/6fl oz milk 50g/1¾oz cheddar, grated Method Preheat the oven to 200C/400F/Gas 6.Line a 20cm/8in tart tin (3.5cm/1¼in deep) with the pastry, then place in the fridge for 30 minutes.Line the pastry with baking parchment and fill with baking beans. Bake in the oven for 10-15 minutes, or until the pastry is dry. Remove the baking parchment and beans and return the pastry case to the oven for a further 3-5 minutes, or until the pastry is a pale golden-brown and just cooked.Turn the oven down to 180C/350F/Gas 4.Heat a frying pan until hot. Add the butter and courgettes and cook until golden-brown. Season with salt and black pepper, then drain through a sieve to remove any excess moisture.Blanch the broccoli in a pan of boiling water for 1-2 minutes, or until just cooked. Drain, then refresh in a bowl of ice-cold water and drain once more. Add to the cooked courgettes and toss to combine. Scatter over the bottom of the pastry case.Place the eggs and milk in a bowl, season with salt and black pepper and whisk well. Add half the cheese and whisk once more.Pour over the egg and milk mixture on top of the vegetables in the pastry case, then scatter the remaining cheese over the top. Bake in the oven for 40-45 minutes, or until golden-brown, bubbling and just set. Set aside to cool slightly before serving. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Line a 20cm/8in tart tin (3.5cm/1¼in deep) with the pastry, then place in the fridge for 30 minutes. Line a 20cm/8in tart tin (3.5cm/1¼in deep) with the pastry, then place in the fridge for 30 minutes. Line the pastry with baking parchment and fill with baking beans. Bake in the oven for 10-15 minutes, or until the pastry is dry. Line the pastry with baking parchment and fill with baking beans. Bake in the oven for 10-15 minutes, or until the pastry is dry. Remove the baking parchment and beans and return the pastry case to the oven for a further 3-5 minutes, or until the pastry is a pale golden-brown and just cooked. Remove the baking parchment and beans and return the pastry case to the oven for a further 3-5 minutes, or until the pastry is a pale golden-brown and just cooked. Turn the oven down to 180C/350F/Gas 4. Turn the oven down to 180C/350F/Gas 4. Heat a frying pan until hot. Add the butter and courgettes and cook until golden-brown. Season with salt and black pepper, then drain through a sieve to remove any excess moisture. Heat a frying pan until hot. Add the butter and courgettes and cook until golden-brown. Season with salt and black pepper, then drain through a sieve to remove any excess moisture. Blanch the broccoli in a pan of boiling water for 1-2 minutes, or until just cooked. Drain, then refresh in a bowl of ice-cold water and drain once more. Add to the cooked courgettes and toss to combine. Scatter over the bottom of the pastry case. Blanch the broccoli in a pan of boiling water for 1-2 minutes, or until just cooked. Drain, then refresh in a bowl of ice-cold water and drain once more. Add to the cooked courgettes and toss to combine. Scatter over the bottom of the pastry case. Place the eggs and milk in a bowl, season with salt and black pepper and whisk well. Add half the cheese and whisk once more. Place the eggs and milk in a bowl, season with salt and black pepper and whisk well. Add half the cheese and whisk once more. Pour over the egg and milk mixture on top of the vegetables in the pastry case, then scatter the remaining cheese over the top. Pour over the egg and milk mixture on top of the vegetables in the pastry case, then scatter the remaining cheese over the top. Bake in the oven for 40-45 minutes, or until golden-brown, bubbling and just set. Bake in the oven for 40-45 minutes, or until golden-brown, bubbling and just set. Set aside to cool slightly before serving. Set aside to cool slightly before serving."
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} | f7fbe7e0926cacbce7ea8100687d212147947eda6bc53a911866013cd224f92a | Figgy nut and date oats recipe
An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/nut_and_date_oats_97088_16x9.jpg This fig and date overnight oats recipe finds itself on repeat in my house in Ramadan, particularly at suhoor, the dawn pre-fast meal. Slow-release energy from the oats, figs and dates is really critical in Ramadan and the addition of fibre-dense chia seeds, live gut-loving yoghurt and nutrient-filled nuts and seeds makes this recipe a complete winner. Each serving (excluding tahini and molasses) provides 724 kcal, 21g protein, 92g carbohydrate (of which 58g sugars), 27g fat (of which 5.6g saturates), 14g fibre and 0.22g salt. 200g/7oz jumbo oats (gluten-free if necessary)2 tbsp chia seeds ½ tsp ground cardamom 4 tbsp natural yoghurt 400ml/14fl oz full-fat milk 1 tbsp roughly chopped hazelnuts 1 tbsp roughly chopped walnuts 1 tbsp roughly chopped almonds 2 tbsp honey 4 tbsp date molasses (optional)4 tbsp light tahini (optional)8 medjool dates, stones removed, roughly chopped 8 dried figs, roughly chopped 4 tbsp pumpkin seeds 50g/1¾oz slivered pistachios, to garnish (optional) 200g/7oz jumbo oats (gluten-free if necessary) 2 tbsp chia seeds ½ tsp ground cardamom 4 tbsp natural yoghurt 400ml/14fl oz full-fat milk 1 tbsp roughly chopped hazelnuts 1 tbsp roughly chopped walnuts 1 tbsp roughly chopped almonds 2 tbsp honey 4 tbsp date molasses (optional) 4 tbsp light tahini (optional) 8 medjool dates, stones removed, roughly chopped 8 dried figs, roughly chopped 4 tbsp pumpkin seeds 50g/1¾oz slivered pistachios, to garnish (optional) Method Combine the oats, chia seeds, cardamom, natural yoghurt, milk, and most of the hazelnuts, walnuts and almonds in a large lidded box with the honey. Keep a third of the nuts aside for using as a garnish. Stir everything together really well to combine. Leave in the fridge for at least 4 hours, or ideally overnight, so that the mixture can thicken. To serve, you can either spoon the oat mixture into 4 bowls. Drizzle over a tablespoon of date molasses and one of tahini, then sprinkle the chopped dates, pumpkin seeds, dried figs and slivered pistachios, as well as the reserved nuts. Combine the oats, chia seeds, cardamom, natural yoghurt, milk, and most of the hazelnuts, walnuts and almonds in a large lidded box with the honey. Keep a third of the nuts aside for using as a garnish. Combine the oats, chia seeds, cardamom, natural yoghurt, milk, and most of the hazelnuts, walnuts and almonds in a large lidded box with the honey. Keep a third of the nuts aside for using as a garnish. Stir everything together really well to combine. Leave in the fridge for at least 4 hours, or ideally overnight, so that the mixture can thicken. Stir everything together really well to combine. Leave in the fridge for at least 4 hours, or ideally overnight, so that the mixture can thicken. To serve, you can either spoon the oat mixture into 4 bowls. Drizzle over a tablespoon of date molasses and one of tahini, then sprinkle the chopped dates, pumpkin seeds, dried figs and slivered pistachios, as well as the reserved nuts. To serve, you can either spoon the oat mixture into 4 bowls. Drizzle over a tablespoon of date molasses and one of tahini, then sprinkle the chopped dates, pumpkin seeds, dried figs and slivered pistachios, as well as the reserved nuts. Recipe tips You can omit the honey and use lower fat milk if you wish, but in Ramadan I add it to ensure my energy needs for the day are met. Jumbo oats are preferred as they are less processed and release their energy more slowly, as well as having a great taste. Date molasses is delicious, but a little treacle would be good in a pinch if you don't have any. | {
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"title": "Figgy nut and date oats recipe",
"content": "An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/nut_and_date_oats_97088_16x9.jpg This fig and date overnight oats recipe finds itself on repeat in my house in Ramadan, particularly at suhoor, the dawn pre-fast meal. Slow-release energy from the oats, figs and dates is really critical in Ramadan and the addition of fibre-dense chia seeds, live gut-loving yoghurt and nutrient-filled nuts and seeds makes this recipe a complete winner. Each serving (excluding tahini and molasses) provides 724 kcal, 21g protein, 92g carbohydrate (of which 58g sugars), 27g fat (of which 5.6g saturates), 14g fibre and 0.22g salt. 200g/7oz jumbo oats (gluten-free if necessary)2 tbsp chia seeds ½ tsp ground cardamom 4 tbsp natural yoghurt 400ml/14fl oz full-fat milk 1 tbsp roughly chopped hazelnuts 1 tbsp roughly chopped walnuts 1 tbsp roughly chopped almonds 2 tbsp honey 4 tbsp date molasses (optional)4 tbsp light tahini (optional)8 medjool dates, stones removed, roughly chopped 8 dried figs, roughly chopped 4 tbsp pumpkin seeds 50g/1¾oz slivered pistachios, to garnish (optional) 200g/7oz jumbo oats (gluten-free if necessary) 2 tbsp chia seeds ½ tsp ground cardamom 4 tbsp natural yoghurt 400ml/14fl oz full-fat milk 1 tbsp roughly chopped hazelnuts 1 tbsp roughly chopped walnuts 1 tbsp roughly chopped almonds 2 tbsp honey 4 tbsp date molasses (optional) 4 tbsp light tahini (optional) 8 medjool dates, stones removed, roughly chopped 8 dried figs, roughly chopped 4 tbsp pumpkin seeds 50g/1¾oz slivered pistachios, to garnish (optional) Method Combine the oats, chia seeds, cardamom, natural yoghurt, milk, and most of the hazelnuts, walnuts and almonds in a large lidded box with the honey. Keep a third of the nuts aside for using as a garnish. Stir everything together really well to combine. Leave in the fridge for at least 4 hours, or ideally overnight, so that the mixture can thicken. To serve, you can either spoon the oat mixture into 4 bowls. Drizzle over a tablespoon of date molasses and one of tahini, then sprinkle the chopped dates, pumpkin seeds, dried figs and slivered pistachios, as well as the reserved nuts. Combine the oats, chia seeds, cardamom, natural yoghurt, milk, and most of the hazelnuts, walnuts and almonds in a large lidded box with the honey. Keep a third of the nuts aside for using as a garnish. Combine the oats, chia seeds, cardamom, natural yoghurt, milk, and most of the hazelnuts, walnuts and almonds in a large lidded box with the honey. Keep a third of the nuts aside for using as a garnish. Stir everything together really well to combine. Leave in the fridge for at least 4 hours, or ideally overnight, so that the mixture can thicken. Stir everything together really well to combine. Leave in the fridge for at least 4 hours, or ideally overnight, so that the mixture can thicken. To serve, you can either spoon the oat mixture into 4 bowls. Drizzle over a tablespoon of date molasses and one of tahini, then sprinkle the chopped dates, pumpkin seeds, dried figs and slivered pistachios, as well as the reserved nuts. To serve, you can either spoon the oat mixture into 4 bowls. Drizzle over a tablespoon of date molasses and one of tahini, then sprinkle the chopped dates, pumpkin seeds, dried figs and slivered pistachios, as well as the reserved nuts. Recipe tips You can omit the honey and use lower fat milk if you wish, but in Ramadan I add it to ensure my energy needs for the day are met. Jumbo oats are preferred as they are less processed and release their energy more slowly, as well as having a great taste. Date molasses is delicious, but a little treacle would be good in a pinch if you don't have any."
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} | 3902615baca4bc223404f4d40d41c8d956051c0a234e57bfb6e34edd15f717ca | Whole tandoori chicken with coriander chutney recipe
An average of 4.3 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wholetandoorichicken_74790_16x9.jpg Treat your family with this tandoori chicken recipe served with a fresh coriander chutney. 1.5kg/3½lb whole chicken4 tbsp plain yoghurt1 tsp garam masala4 tbsp single cream2 tbsp paprika1 tsp chilli powder1 tsp ground cumin2 tbsp lemon juice2 tbsp vegetable oil1 tsp salt½ tsp turmeric1 tbsp tomato purée4 garlic cloves, crushed 2 tsp peeled and finely grated root ginger 1.5kg/3½lb whole chicken 4 tbsp plain yoghurt 1 tsp garam masala 4 tbsp single cream 2 tbsp paprika 1 tsp chilli powder 1 tsp ground cumin 2 tbsp lemon juice 2 tbsp vegetable oil 1 tsp salt ½ tsp turmeric 1 tbsp tomato purée 4 garlic cloves, crushed 2 tsp peeled and finely grated root ginger 100g/4oz coriander leaves, roughly chopped3 green finger chillies, roughly chopped1 garlic clove, roughly chopped (optional)½ tsp salt1 tsp lemon juice1 tsp demerara sugar 100g/4oz coriander leaves, roughly chopped 3 green finger chillies, roughly chopped 1 garlic clove, roughly chopped (optional) ½ tsp salt 1 tsp lemon juice 1 tsp demerara sugar Method Prick the chicken all over and make a few slits about 2cm/¾in long on the skin.Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin. Cover and refrigerate for eight hours or overnight.Preheat the oven to 180C/350F/Gas 4.Place the chicken in a roasting tin and cover with foil. Roast in the centre of the oven for 1½ hours. Halfway through cooking, baste with a little of the marinade.Remove chicken from the oven and leave in a warm place to rest for 20 minutes.Meanwhile, for the coriander chutney, place all the ingredients in a blender and blend until the mixture become a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator. Prick the chicken all over and make a few slits about 2cm/¾in long on the skin. Prick the chicken all over and make a few slits about 2cm/¾in long on the skin. Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin. Cover and refrigerate for eight hours or overnight. Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin. Cover and refrigerate for eight hours or overnight. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the chicken in a roasting tin and cover with foil. Roast in the centre of the oven for 1½ hours. Halfway through cooking, baste with a little of the marinade. Place the chicken in a roasting tin and cover with foil. Roast in the centre of the oven for 1½ hours. Halfway through cooking, baste with a little of the marinade. Remove chicken from the oven and leave in a warm place to rest for 20 minutes. Remove chicken from the oven and leave in a warm place to rest for 20 minutes. Meanwhile, for the coriander chutney, place all the ingredients in a blender and blend until the mixture become a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator. Meanwhile, for the coriander chutney, place all the ingredients in a blender and blend until the mixture become a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator. | {
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"title": "Whole tandoori chicken with coriander chutney recipe",
"content": "An average of 4.3 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wholetandoorichicken_74790_16x9.jpg Treat your family with this tandoori chicken recipe served with a fresh coriander chutney. 1.5kg/3½lb whole chicken4 tbsp plain yoghurt1 tsp garam masala4 tbsp single cream2 tbsp paprika1 tsp chilli powder1 tsp ground cumin2 tbsp lemon juice2 tbsp vegetable oil1 tsp salt½ tsp turmeric1 tbsp tomato purée4 garlic cloves, crushed 2 tsp peeled and finely grated root ginger 1.5kg/3½lb whole chicken 4 tbsp plain yoghurt 1 tsp garam masala 4 tbsp single cream 2 tbsp paprika 1 tsp chilli powder 1 tsp ground cumin 2 tbsp lemon juice 2 tbsp vegetable oil 1 tsp salt ½ tsp turmeric 1 tbsp tomato purée 4 garlic cloves, crushed 2 tsp peeled and finely grated root ginger 100g/4oz coriander leaves, roughly chopped3 green finger chillies, roughly chopped1 garlic clove, roughly chopped (optional)½ tsp salt1 tsp lemon juice1 tsp demerara sugar 100g/4oz coriander leaves, roughly chopped 3 green finger chillies, roughly chopped 1 garlic clove, roughly chopped (optional) ½ tsp salt 1 tsp lemon juice 1 tsp demerara sugar Method Prick the chicken all over and make a few slits about 2cm/¾in long on the skin.Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin. Cover and refrigerate for eight hours or overnight.Preheat the oven to 180C/350F/Gas 4.Place the chicken in a roasting tin and cover with foil. Roast in the centre of the oven for 1½ hours. Halfway through cooking, baste with a little of the marinade.Remove chicken from the oven and leave in a warm place to rest for 20 minutes.Meanwhile, for the coriander chutney, place all the ingredients in a blender and blend until the mixture become a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator. Prick the chicken all over and make a few slits about 2cm/¾in long on the skin. Prick the chicken all over and make a few slits about 2cm/¾in long on the skin. Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin. Cover and refrigerate for eight hours or overnight. Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin. Cover and refrigerate for eight hours or overnight. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the chicken in a roasting tin and cover with foil. Roast in the centre of the oven for 1½ hours. Halfway through cooking, baste with a little of the marinade. Place the chicken in a roasting tin and cover with foil. Roast in the centre of the oven for 1½ hours. Halfway through cooking, baste with a little of the marinade. Remove chicken from the oven and leave in a warm place to rest for 20 minutes. Remove chicken from the oven and leave in a warm place to rest for 20 minutes. Meanwhile, for the coriander chutney, place all the ingredients in a blender and blend until the mixture become a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator. Meanwhile, for the coriander chutney, place all the ingredients in a blender and blend until the mixture become a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator."
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} | 13b51efda72ea6120b124eb97de292b47bf8830765ddcf6d5253d57fd20fdb24 | Chilli beef cornbread pies recipe
To make the filling (which you can do ahead of time), first heat your oven to 170C/325F/Gas 3.Heat a tablespoon of oil in a flameproof casserole over a high heat. Add half the beef and brown it well. Remove and set aside in a dish. Add the remaining meat, and a little more oil if necessary, brown it and set aside with the rest of the beef.Reduce the heat to medium-low and add a little more oil to the pan. Add the onion and garlic and cook for 5–8 minutes, until softened.Add the chilli, oregano, cocoa powder and tomato purée to the onions and stir in. Return the meat to the pan, along with any juices that have seeped from it, and cook for a few minutes. Season with salt and pepper.Add the tomatoes and beef stock, bring to a simmer, then cover and cook in the oven for an hour. Add the kidney beans and peppers and return to the oven for a further hour or until the meat is tender. Check the seasoning (if it’s not hot enough for you, you can spice it up with a little chilli powder) then spoon the mixture into 4–6 deep, individual pie dishes, leaving about 2cm/¾in below the rim.Turn the oven up to 180C/350F/Gas 4.To make the cornbread batter, mix the flour, cornmeal and salt in a large bowl. In a jug, combine the melted butter, eggs, buttermilk, green chilli and baking powder. Add to the dry ingredients and mix just until combined - don’t overmix.Top the chilli beef with the cornbread batter, then sprinkle cheese over each dish. Bake for about 30 minutes, until golden-brown. If you like, you can finish the pies under the grill for a few minutes to get a really nice golden-brown top. Serve immediately. To make the filling (which you can do ahead of time), first heat your oven to 170C/325F/Gas 3. To make the filling (which you can do ahead of time), first heat your oven to 170C/325F/Gas 3. Heat a tablespoon of oil in a flameproof casserole over a high heat. Add half the beef and brown it well. Heat a tablespoon of oil in a flameproof casserole over a high heat. Add half the beef and brown it well. Remove and set aside in a dish. Add the remaining meat, and a little more oil if necessary, brown it and set aside with the rest of the beef. Remove and set aside in a dish. Add the remaining meat, and a little more oil if necessary, brown it and set aside with the rest of the beef. Reduce the heat to medium-low and add a little more oil to the pan. Add the onion and garlic and cook for 5–8 minutes, until softened. Reduce the heat to medium-low and add a little more oil to the pan. Add the onion and garlic and cook for 5–8 minutes, until softened. Add the chilli, oregano, cocoa powder and tomato purée to the onions and stir in. Return the meat to the pan, along with any juices that have seeped from it, and cook for a few minutes. Season with salt and pepper. Add the chilli, oregano, cocoa powder and tomato purée to the onions and stir in. Return the meat to the pan, along with any juices that have seeped from it, and cook for a few minutes. Season with salt and pepper. Add the tomatoes and beef stock, bring to a simmer, then cover and cook in the oven for an hour. Add the kidney beans and peppers and return to the oven for a further hour or until the meat is tender. Add the tomatoes and beef stock, bring to a simmer, then cover and cook in the oven for an hour. Add the kidney beans and peppers and return to the oven for a further hour or until the meat is tender. Check the seasoning (if it’s not hot enough for you, you can spice it up with a little chilli powder) then spoon the mixture into 4–6 deep, individual pie dishes, leaving about 2cm/¾in below the rim. Check the seasoning (if it’s not hot enough for you, you can spice it up with a little chilli powder) then spoon the mixture into 4–6 deep, individual pie dishes, leaving about 2cm/¾in below the rim. Turn the oven up to 180C/350F/Gas 4. Turn the oven up to 180C/350F/Gas 4. To make the cornbread batter, mix the flour, cornmeal and salt in a large bowl. In a jug, combine the melted butter, eggs, buttermilk, green chilli and baking powder. Add to the dry ingredients and mix just until combined - don’t overmix. To make the cornbread batter, mix the flour, cornmeal and salt in a large bowl. In a jug, combine the melted butter, eggs, buttermilk, green chilli and baking powder. Add to the dry ingredients and mix just until combined - don’t overmix. Top the chilli beef with the cornbread batter, then sprinkle cheese over each dish. Bake for about 30 minutes, until golden-brown. If you like, you can finish the pies under the grill for a few minutes to get a really nice golden-brown top. Serve immediately. Top the chilli beef with the cornbread batter, then sprinkle cheese over each dish. Bake for about 30 minutes, until golden-brown. If you like, you can finish the pies under the grill for a few minutes to get a really nice golden-brown top. Serve immediately. | {
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"title": "Chilli beef cornbread pies recipe",
"content": "To make the filling (which you can do ahead of time), first heat your oven to 170C/325F/Gas 3.Heat a tablespoon of oil in a flameproof casserole over a high heat. Add half the beef and brown it well. Remove and set aside in a dish. Add the remaining meat, and a little more oil if necessary, brown it and set aside with the rest of the beef.Reduce the heat to medium-low and add a little more oil to the pan. Add the onion and garlic and cook for 5–8 minutes, until softened.Add the chilli, oregano, cocoa powder and tomato purée to the onions and stir in. Return the meat to the pan, along with any juices that have seeped from it, and cook for a few minutes. Season with salt and pepper.Add the tomatoes and beef stock, bring to a simmer, then cover and cook in the oven for an hour. Add the kidney beans and peppers and return to the oven for a further hour or until the meat is tender. Check the seasoning (if it’s not hot enough for you, you can spice it up with a little chilli powder) then spoon the mixture into 4–6 deep, individual pie dishes, leaving about 2cm/¾in below the rim.Turn the oven up to 180C/350F/Gas 4.To make the cornbread batter, mix the flour, cornmeal and salt in a large bowl. In a jug, combine the melted butter, eggs, buttermilk, green chilli and baking powder. Add to the dry ingredients and mix just until combined - don’t overmix.Top the chilli beef with the cornbread batter, then sprinkle cheese over each dish. Bake for about 30 minutes, until golden-brown. If you like, you can finish the pies under the grill for a few minutes to get a really nice golden-brown top. Serve immediately. To make the filling (which you can do ahead of time), first heat your oven to 170C/325F/Gas 3. To make the filling (which you can do ahead of time), first heat your oven to 170C/325F/Gas 3. Heat a tablespoon of oil in a flameproof casserole over a high heat. Add half the beef and brown it well. Heat a tablespoon of oil in a flameproof casserole over a high heat. Add half the beef and brown it well. Remove and set aside in a dish. Add the remaining meat, and a little more oil if necessary, brown it and set aside with the rest of the beef. Remove and set aside in a dish. Add the remaining meat, and a little more oil if necessary, brown it and set aside with the rest of the beef. Reduce the heat to medium-low and add a little more oil to the pan. Add the onion and garlic and cook for 5–8 minutes, until softened. Reduce the heat to medium-low and add a little more oil to the pan. Add the onion and garlic and cook for 5–8 minutes, until softened. Add the chilli, oregano, cocoa powder and tomato purée to the onions and stir in. Return the meat to the pan, along with any juices that have seeped from it, and cook for a few minutes. Season with salt and pepper. Add the chilli, oregano, cocoa powder and tomato purée to the onions and stir in. Return the meat to the pan, along with any juices that have seeped from it, and cook for a few minutes. Season with salt and pepper. Add the tomatoes and beef stock, bring to a simmer, then cover and cook in the oven for an hour. Add the kidney beans and peppers and return to the oven for a further hour or until the meat is tender. Add the tomatoes and beef stock, bring to a simmer, then cover and cook in the oven for an hour. Add the kidney beans and peppers and return to the oven for a further hour or until the meat is tender. Check the seasoning (if it’s not hot enough for you, you can spice it up with a little chilli powder) then spoon the mixture into 4–6 deep, individual pie dishes, leaving about 2cm/¾in below the rim. Check the seasoning (if it’s not hot enough for you, you can spice it up with a little chilli powder) then spoon the mixture into 4–6 deep, individual pie dishes, leaving about 2cm/¾in below the rim. Turn the oven up to 180C/350F/Gas 4. Turn the oven up to 180C/350F/Gas 4. To make the cornbread batter, mix the flour, cornmeal and salt in a large bowl. In a jug, combine the melted butter, eggs, buttermilk, green chilli and baking powder. Add to the dry ingredients and mix just until combined - don’t overmix. To make the cornbread batter, mix the flour, cornmeal and salt in a large bowl. In a jug, combine the melted butter, eggs, buttermilk, green chilli and baking powder. Add to the dry ingredients and mix just until combined - don’t overmix. Top the chilli beef with the cornbread batter, then sprinkle cheese over each dish. Bake for about 30 minutes, until golden-brown. If you like, you can finish the pies under the grill for a few minutes to get a really nice golden-brown top. Serve immediately. Top the chilli beef with the cornbread batter, then sprinkle cheese over each dish. Bake for about 30 minutes, until golden-brown. If you like, you can finish the pies under the grill for a few minutes to get a really nice golden-brown top. Serve immediately."
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} | 92a7ca574add00892d29428ff46ce75793c14f63d8aafe0954632285ee72781c | Chicken and butter bean casserole recipe
An average of 3.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenandbutterbean_84102_16x9.jpg Whip up a hearty dish of chicken and beans to keep the whole family happy. Do tweak the recipe to suit your veg stocks. This meal, if served as six portions, provides 503kcal, 46g protein, 59g carbohydrate (of which 14.5g sugars), 7g fat (of which 2g saturates), 9g fibre and 1.6g salt per portion. drizzle of olive oil4 red onions, finely chopped1 garlic clove, crushed2 celery sticks, finely sliced1 red pepper, seeded, finely sliced 2 leeks, finely sliced6 portabellini mushrooms (or any large flat mushrooms)1.75 litres/3 pints chicken stock2 tbsp soy sauce1 x tin 400g/14oz canned chopped tomatoes2 carrots, finely chopped1 x tin 400g/14oz butter beans, rinsed and drained10 chicken thighs, on the bone, skin removed drizzle of olive oil 4 red onions, finely chopped 1 garlic clove, crushed 2 celery sticks, finely sliced 1 red pepper, seeded, finely sliced 2 leeks, finely sliced 6 portabellini mushrooms (or any large flat mushrooms) 1.75 litres/3 pints chicken stock 2 tbsp soy sauce 1 x tin 400g/14oz canned chopped tomatoes 2 carrots, finely chopped 1 x tin 400g/14oz butter beans, rinsed and drained 10 chicken thighs, on the bone, skin removed water285g/10oz basmati rice water 285g/10oz basmati rice Method Heat the olive oil in a large heavy-bottomed saucepan. Add the onions and garlic and fry gently until softened. Add the celery, red pepper, leeks and mushrooms, gently stirring together. Add the stock, soy sauce and tomatoes and bring to the boil then turn down to a gentle simmer. Add the carrots, butter beans and the whole chicken thighs and leave all to simmer gently for approximately one hour.To make the rice, bring to the boil a pan of water seasoned with a pinch of salt. Add the rice and cook according to packet instructions.Take out one of the chicken thighs and gently break it open. Check that the meat is all thoroughly cooked (the meat will be white, not still pink). When cooked, remove the chicken thighs from saucepan and remove the bone. The chicken should literally fall off the bone. If desired, cut into bite-sized pieces and return to the pan.Drain the rice and place into bowls. To serve, generously ladle casserole onto bowls of rice. Heat the olive oil in a large heavy-bottomed saucepan. Add the onions and garlic and fry gently until softened. Add the celery, red pepper, leeks and mushrooms, gently stirring together. Heat the olive oil in a large heavy-bottomed saucepan. Add the onions and garlic and fry gently until softened. Add the celery, red pepper, leeks and mushrooms, gently stirring together. Add the stock, soy sauce and tomatoes and bring to the boil then turn down to a gentle simmer. Add the carrots, butter beans and the whole chicken thighs and leave all to simmer gently for approximately one hour. Add the stock, soy sauce and tomatoes and bring to the boil then turn down to a gentle simmer. Add the carrots, butter beans and the whole chicken thighs and leave all to simmer gently for approximately one hour. To make the rice, bring to the boil a pan of water seasoned with a pinch of salt. Add the rice and cook according to packet instructions. To make the rice, bring to the boil a pan of water seasoned with a pinch of salt. Add the rice and cook according to packet instructions. Take out one of the chicken thighs and gently break it open. Check that the meat is all thoroughly cooked (the meat will be white, not still pink). When cooked, remove the chicken thighs from saucepan and remove the bone. The chicken should literally fall off the bone. If desired, cut into bite-sized pieces and return to the pan. Take out one of the chicken thighs and gently break it open. Check that the meat is all thoroughly cooked (the meat will be white, not still pink). When cooked, remove the chicken thighs from saucepan and remove the bone. The chicken should literally fall off the bone. If desired, cut into bite-sized pieces and return to the pan. Drain the rice and place into bowls. To serve, generously ladle casserole onto bowls of rice. Drain the rice and place into bowls. To serve, generously ladle casserole onto bowls of rice. | {
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"title": "Chicken and butter bean casserole recipe",
"content": "An average of 3.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenandbutterbean_84102_16x9.jpg Whip up a hearty dish of chicken and beans to keep the whole family happy. Do tweak the recipe to suit your veg stocks. This meal, if served as six portions, provides 503kcal, 46g protein, 59g carbohydrate (of which 14.5g sugars), 7g fat (of which 2g saturates), 9g fibre and 1.6g salt per portion. drizzle of olive oil4 red onions, finely chopped1 garlic clove, crushed2 celery sticks, finely sliced1 red pepper, seeded, finely sliced 2 leeks, finely sliced6 portabellini mushrooms (or any large flat mushrooms)1.75 litres/3 pints chicken stock2 tbsp soy sauce1 x tin 400g/14oz canned chopped tomatoes2 carrots, finely chopped1 x tin 400g/14oz butter beans, rinsed and drained10 chicken thighs, on the bone, skin removed drizzle of olive oil 4 red onions, finely chopped 1 garlic clove, crushed 2 celery sticks, finely sliced 1 red pepper, seeded, finely sliced 2 leeks, finely sliced 6 portabellini mushrooms (or any large flat mushrooms) 1.75 litres/3 pints chicken stock 2 tbsp soy sauce 1 x tin 400g/14oz canned chopped tomatoes 2 carrots, finely chopped 1 x tin 400g/14oz butter beans, rinsed and drained 10 chicken thighs, on the bone, skin removed water285g/10oz basmati rice water 285g/10oz basmati rice Method Heat the olive oil in a large heavy-bottomed saucepan. Add the onions and garlic and fry gently until softened. Add the celery, red pepper, leeks and mushrooms, gently stirring together. Add the stock, soy sauce and tomatoes and bring to the boil then turn down to a gentle simmer. Add the carrots, butter beans and the whole chicken thighs and leave all to simmer gently for approximately one hour.To make the rice, bring to the boil a pan of water seasoned with a pinch of salt. Add the rice and cook according to packet instructions.Take out one of the chicken thighs and gently break it open. Check that the meat is all thoroughly cooked (the meat will be white, not still pink). When cooked, remove the chicken thighs from saucepan and remove the bone. The chicken should literally fall off the bone. If desired, cut into bite-sized pieces and return to the pan.Drain the rice and place into bowls. To serve, generously ladle casserole onto bowls of rice. Heat the olive oil in a large heavy-bottomed saucepan. Add the onions and garlic and fry gently until softened. Add the celery, red pepper, leeks and mushrooms, gently stirring together. Heat the olive oil in a large heavy-bottomed saucepan. Add the onions and garlic and fry gently until softened. Add the celery, red pepper, leeks and mushrooms, gently stirring together. Add the stock, soy sauce and tomatoes and bring to the boil then turn down to a gentle simmer. Add the carrots, butter beans and the whole chicken thighs and leave all to simmer gently for approximately one hour. Add the stock, soy sauce and tomatoes and bring to the boil then turn down to a gentle simmer. Add the carrots, butter beans and the whole chicken thighs and leave all to simmer gently for approximately one hour. To make the rice, bring to the boil a pan of water seasoned with a pinch of salt. Add the rice and cook according to packet instructions. To make the rice, bring to the boil a pan of water seasoned with a pinch of salt. Add the rice and cook according to packet instructions. Take out one of the chicken thighs and gently break it open. Check that the meat is all thoroughly cooked (the meat will be white, not still pink). When cooked, remove the chicken thighs from saucepan and remove the bone. The chicken should literally fall off the bone. If desired, cut into bite-sized pieces and return to the pan. Take out one of the chicken thighs and gently break it open. Check that the meat is all thoroughly cooked (the meat will be white, not still pink). When cooked, remove the chicken thighs from saucepan and remove the bone. The chicken should literally fall off the bone. If desired, cut into bite-sized pieces and return to the pan. Drain the rice and place into bowls. To serve, generously ladle casserole onto bowls of rice. Drain the rice and place into bowls. To serve, generously ladle casserole onto bowls of rice."
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} | 28de43c99a32ed51274800dead36858f7d47c4f457129d235b61874ab5243e89 | Mozzarella chicken with butter bean mash recipe
An average of 4.3 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mozzarella_chicken_with_82882_16x9.jpg Boneless chicken breasts browned in a pan then covered in a rich tomato sauce with onions and herbs and topped with mozzarella make a delicious supper. Served with butter bean mash and salad, it provides a healthy and satisfying meal. With a GI of 36 this meal is high protein, low GI and provides 472 kcal per portion. 4 chicken breasts, boned and skinnedcalorie controlled cooking oil spray1 medium onion, thinly sliced2 garlic cloves, crushed400g tin chopped tomatoes3 tbsp tomato purée1½ tsp dried oregano85g/3oz pitted green or black olives2 x 125g packs reduced fat mozzarella, sliced and drained on kitchen paper 4 chicken breasts, boned and skinned calorie controlled cooking oil spray 1 medium onion, thinly sliced 2 garlic cloves, crushed 400g tin chopped tomatoes 3 tbsp tomato purée 1½ tsp dried oregano 85g/3oz pitted green or black olives 2 x 125g packs reduced fat mozzarella, sliced and drained on kitchen paper calorie controlled cooking oil spray1 medium onion, finely chopped1 garlic clove, crushed2 x 400g tin butter beans, drainedgood squeeze lemon juicesea salt and freshly ground black pepper calorie controlled cooking oil spray 1 medium onion, finely chopped 1 garlic clove, crushed 2 x 400g tin butter beans, drained good squeeze lemon juice sea salt and freshly ground black pepper Method Season the chicken breasts with salt and pepper. Spray a large, deep non-stick flameproof frying pan or sauté pan with oil and place over a high heat. Cook the chicken on each side for 3 minutes or until lightly browned. Transfer to a plate.Reduce the heat to low, spray a little more cooking oil into the pan and cook the onion for 4-5 minutes, stirring until softened and lightly browned. Add the garlic and cook for a few seconds. Pour in the tomatoes. Stir in the tomato purée, oregano, olives and 300ml/10fl oz cold water. Bring to the boil and cook for 5 minutes, stirring regularly. Reduce the heat to a gentle simmer and add the chicken. Cook for 10 minutes, stirring occasionally, until the chicken is tender and cooked through. Season to taste.Preheat the grill to its hottest setting. Top the chicken and sauce with the sliced mozzarella. Sprinkle with ground black pepper. Place under the hot grill and cook for 2-3 minutes or until the cheese melts. For the butter bean mash, spray a small non-stick saucepan with cooking oil and place over a medium heat. Add the onion and cook for 3 minutes. Add the garlic and cook for 1 further minute. Put the beans in a food processor with 100ml/3½fl oz water, a good pinch of salt and pepper. Add the cooked onion and garlic and blend to a thick purée. Spoon back in to the saucepan and heat, stirring constantly until hot. Add a good squeeze of lemon and season to taste. Divide the butterbean mash between 4 plates and add the chicken and sauce. Serve with freshly cooked vegetables or salad. Season the chicken breasts with salt and pepper. Spray a large, deep non-stick flameproof frying pan or sauté pan with oil and place over a high heat. Cook the chicken on each side for 3 minutes or until lightly browned. Transfer to a plate. Season the chicken breasts with salt and pepper. Spray a large, deep non-stick flameproof frying pan or sauté pan with oil and place over a high heat. Cook the chicken on each side for 3 minutes or until lightly browned. Transfer to a plate. Reduce the heat to low, spray a little more cooking oil into the pan and cook the onion for 4-5 minutes, stirring until softened and lightly browned. Add the garlic and cook for a few seconds. Reduce the heat to low, spray a little more cooking oil into the pan and cook the onion for 4-5 minutes, stirring until softened and lightly browned. Add the garlic and cook for a few seconds. Pour in the tomatoes. Stir in the tomato purée, oregano, olives and 300ml/10fl oz cold water. Bring to the boil and cook for 5 minutes, stirring regularly. Reduce the heat to a gentle simmer and add the chicken. Cook for 10 minutes, stirring occasionally, until the chicken is tender and cooked through. Season to taste. Pour in the tomatoes. Stir in the tomato purée, oregano, olives and 300ml/10fl oz cold water. Bring to the boil and cook for 5 minutes, stirring regularly. Reduce the heat to a gentle simmer and add the chicken. Cook for 10 minutes, stirring occasionally, until the chicken is tender and cooked through. Season to taste. Preheat the grill to its hottest setting. Top the chicken and sauce with the sliced mozzarella. Sprinkle with ground black pepper. Place under the hot grill and cook for 2-3 minutes or until the cheese melts. Preheat the grill to its hottest setting. Top the chicken and sauce with the sliced mozzarella. Sprinkle with ground black pepper. Place under the hot grill and cook for 2-3 minutes or until the cheese melts. For the butter bean mash, spray a small non-stick saucepan with cooking oil and place over a medium heat. Add the onion and cook for 3 minutes. Add the garlic and cook for 1 further minute. For the butter bean mash, spray a small non-stick saucepan with cooking oil and place over a medium heat. Add the onion and cook for 3 minutes. Add the garlic and cook for 1 further minute. Put the beans in a food processor with 100ml/3½fl oz water, a good pinch of salt and pepper. Add the cooked onion and garlic and blend to a thick purée. Spoon back in to the saucepan and heat, stirring constantly until hot. Add a good squeeze of lemon and season to taste. Put the beans in a food processor with 100ml/3½fl oz water, a good pinch of salt and pepper. Add the cooked onion and garlic and blend to a thick purée. Spoon back in to the saucepan and heat, stirring constantly until hot. Add a good squeeze of lemon and season to taste. Divide the butterbean mash between 4 plates and add the chicken and sauce. Serve with freshly cooked vegetables or salad. Divide the butterbean mash between 4 plates and add the chicken and sauce. Serve with freshly cooked vegetables or salad. | {
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"content": "An average of 4.3 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mozzarella_chicken_with_82882_16x9.jpg Boneless chicken breasts browned in a pan then covered in a rich tomato sauce with onions and herbs and topped with mozzarella make a delicious supper. Served with butter bean mash and salad, it provides a healthy and satisfying meal. With a GI of 36 this meal is high protein, low GI and provides 472 kcal per portion. 4 chicken breasts, boned and skinnedcalorie controlled cooking oil spray1 medium onion, thinly sliced2 garlic cloves, crushed400g tin chopped tomatoes3 tbsp tomato purée1½ tsp dried oregano85g/3oz pitted green or black olives2 x 125g packs reduced fat mozzarella, sliced and drained on kitchen paper 4 chicken breasts, boned and skinned calorie controlled cooking oil spray 1 medium onion, thinly sliced 2 garlic cloves, crushed 400g tin chopped tomatoes 3 tbsp tomato purée 1½ tsp dried oregano 85g/3oz pitted green or black olives 2 x 125g packs reduced fat mozzarella, sliced and drained on kitchen paper calorie controlled cooking oil spray1 medium onion, finely chopped1 garlic clove, crushed2 x 400g tin butter beans, drainedgood squeeze lemon juicesea salt and freshly ground black pepper calorie controlled cooking oil spray 1 medium onion, finely chopped 1 garlic clove, crushed 2 x 400g tin butter beans, drained good squeeze lemon juice sea salt and freshly ground black pepper Method Season the chicken breasts with salt and pepper. Spray a large, deep non-stick flameproof frying pan or sauté pan with oil and place over a high heat. Cook the chicken on each side for 3 minutes or until lightly browned. Transfer to a plate.Reduce the heat to low, spray a little more cooking oil into the pan and cook the onion for 4-5 minutes, stirring until softened and lightly browned. Add the garlic and cook for a few seconds. Pour in the tomatoes. Stir in the tomato purée, oregano, olives and 300ml/10fl oz cold water. Bring to the boil and cook for 5 minutes, stirring regularly. Reduce the heat to a gentle simmer and add the chicken. Cook for 10 minutes, stirring occasionally, until the chicken is tender and cooked through. Season to taste.Preheat the grill to its hottest setting. Top the chicken and sauce with the sliced mozzarella. Sprinkle with ground black pepper. Place under the hot grill and cook for 2-3 minutes or until the cheese melts. For the butter bean mash, spray a small non-stick saucepan with cooking oil and place over a medium heat. Add the onion and cook for 3 minutes. Add the garlic and cook for 1 further minute. Put the beans in a food processor with 100ml/3½fl oz water, a good pinch of salt and pepper. Add the cooked onion and garlic and blend to a thick purée. Spoon back in to the saucepan and heat, stirring constantly until hot. Add a good squeeze of lemon and season to taste. Divide the butterbean mash between 4 plates and add the chicken and sauce. Serve with freshly cooked vegetables or salad. Season the chicken breasts with salt and pepper. Spray a large, deep non-stick flameproof frying pan or sauté pan with oil and place over a high heat. Cook the chicken on each side for 3 minutes or until lightly browned. Transfer to a plate. Season the chicken breasts with salt and pepper. Spray a large, deep non-stick flameproof frying pan or sauté pan with oil and place over a high heat. Cook the chicken on each side for 3 minutes or until lightly browned. Transfer to a plate. Reduce the heat to low, spray a little more cooking oil into the pan and cook the onion for 4-5 minutes, stirring until softened and lightly browned. Add the garlic and cook for a few seconds. Reduce the heat to low, spray a little more cooking oil into the pan and cook the onion for 4-5 minutes, stirring until softened and lightly browned. Add the garlic and cook for a few seconds. Pour in the tomatoes. Stir in the tomato purée, oregano, olives and 300ml/10fl oz cold water. Bring to the boil and cook for 5 minutes, stirring regularly. Reduce the heat to a gentle simmer and add the chicken. Cook for 10 minutes, stirring occasionally, until the chicken is tender and cooked through. Season to taste. Pour in the tomatoes. Stir in the tomato purée, oregano, olives and 300ml/10fl oz cold water. Bring to the boil and cook for 5 minutes, stirring regularly. Reduce the heat to a gentle simmer and add the chicken. Cook for 10 minutes, stirring occasionally, until the chicken is tender and cooked through. Season to taste. Preheat the grill to its hottest setting. Top the chicken and sauce with the sliced mozzarella. Sprinkle with ground black pepper. Place under the hot grill and cook for 2-3 minutes or until the cheese melts. Preheat the grill to its hottest setting. Top the chicken and sauce with the sliced mozzarella. Sprinkle with ground black pepper. Place under the hot grill and cook for 2-3 minutes or until the cheese melts. For the butter bean mash, spray a small non-stick saucepan with cooking oil and place over a medium heat. Add the onion and cook for 3 minutes. Add the garlic and cook for 1 further minute. For the butter bean mash, spray a small non-stick saucepan with cooking oil and place over a medium heat. Add the onion and cook for 3 minutes. Add the garlic and cook for 1 further minute. Put the beans in a food processor with 100ml/3½fl oz water, a good pinch of salt and pepper. Add the cooked onion and garlic and blend to a thick purée. Spoon back in to the saucepan and heat, stirring constantly until hot. Add a good squeeze of lemon and season to taste. Put the beans in a food processor with 100ml/3½fl oz water, a good pinch of salt and pepper. Add the cooked onion and garlic and blend to a thick purée. Spoon back in to the saucepan and heat, stirring constantly until hot. Add a good squeeze of lemon and season to taste. Divide the butterbean mash between 4 plates and add the chicken and sauce. Serve with freshly cooked vegetables or salad. Divide the butterbean mash between 4 plates and add the chicken and sauce. Serve with freshly cooked vegetables or salad."
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} | 2bb56def5d87d790b774af7e38d19c88a85a7cb02e8b7c37ce3d72a072f76c99 | Gratin of chard and new potatoes recipe
An average of 4.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gratinofchardandnewp_85609_16x9.jpg Serve this gratin as a first course, as a side dish with grilled chicken, or perhaps just on its own with a fresh tomato salad and good bread on the side. 5 tbsp olive oil, plus extra for greasing450g/1lb ruby or Swiss chard, stems and broad ribs cut into 1cm/½in pieces, leaves finely slicedsalt and freshly ground black pepper60g/2oz black olives, stones removed2 canned anchovy fillets, chopped2 sun-dried tomatoes, chopped½ tbsp capers, rinsed and drained 1 tbsp chopped fresh parsley400g/14oz new potatoes, scrubbed, boiled until just tender, drained and sliced60g/2oz gruyère cheese, grated30g/1oz parmesan, freshly grated 5 tbsp olive oil, plus extra for greasing 450g/1lb ruby or Swiss chard, stems and broad ribs cut into 1cm/½in pieces, leaves finely sliced salt and freshly ground black pepper 60g/2oz black olives, stones removed 2 canned anchovy fillets, chopped 2 sun-dried tomatoes, chopped ½ tbsp capers, rinsed and drained 1 tbsp chopped fresh parsley 400g/14oz new potatoes, scrubbed, boiled until just tender, drained and sliced 60g/2oz gruyère cheese, grated 30g/1oz parmesan, freshly grated Method Preheat the oven to 190C/375F/Gas 5.Heat two tablespoons of the olive oil in a wide, lidded pan and add the chopped chard ribs. Stir, then cover and cook over a low heat for four minutes, stirring occasionally.Add the leaves, stir, then cover again and cook for a further five minutes, or until just tender. Season with salt and freshly ground black pepper and set aside.Place the olives, anchovies, sun-dried tomatoes, capers, parsley and two tablespoons of olive oil into a food processor and blend to make a smooth paste.Lightly oil a 30cm/12in ovenproof dish. Place a layer of the chard, along with any cooking juices, and a layer of the cooked potatoes into the dish. Spread a little of the olive paste over the chard and potatoes and season with freshly ground black pepper. Continue to layer up the chard and potato, spreading more of the olive paste between each layer and finishing with a layer of chard.Mix the gruyère and parmesan in a bowl and sprinkle over the top of the gratin. Drizzle over the remaining tablespoon of olive oil.Transfer to the oven and bake for about 25-30 minutes, until the cheese is browned and bubbling. Serve hot or warm. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Heat two tablespoons of the olive oil in a wide, lidded pan and add the chopped chard ribs. Stir, then cover and cook over a low heat for four minutes, stirring occasionally. Heat two tablespoons of the olive oil in a wide, lidded pan and add the chopped chard ribs. Stir, then cover and cook over a low heat for four minutes, stirring occasionally. Add the leaves, stir, then cover again and cook for a further five minutes, or until just tender. Season with salt and freshly ground black pepper and set aside. Add the leaves, stir, then cover again and cook for a further five minutes, or until just tender. Season with salt and freshly ground black pepper and set aside. Place the olives, anchovies, sun-dried tomatoes, capers, parsley and two tablespoons of olive oil into a food processor and blend to make a smooth paste. Place the olives, anchovies, sun-dried tomatoes, capers, parsley and two tablespoons of olive oil into a food processor and blend to make a smooth paste. Lightly oil a 30cm/12in ovenproof dish. Place a layer of the chard, along with any cooking juices, and a layer of the cooked potatoes into the dish. Spread a little of the olive paste over the chard and potatoes and season with freshly ground black pepper. Continue to layer up the chard and potato, spreading more of the olive paste between each layer and finishing with a layer of chard. Lightly oil a 30cm/12in ovenproof dish. Place a layer of the chard, along with any cooking juices, and a layer of the cooked potatoes into the dish. Spread a little of the olive paste over the chard and potatoes and season with freshly ground black pepper. Continue to layer up the chard and potato, spreading more of the olive paste between each layer and finishing with a layer of chard. Mix the gruyère and parmesan in a bowl and sprinkle over the top of the gratin. Drizzle over the remaining tablespoon of olive oil. Mix the gruyère and parmesan in a bowl and sprinkle over the top of the gratin. Drizzle over the remaining tablespoon of olive oil. Transfer to the oven and bake for about 25-30 minutes, until the cheese is browned and bubbling. Serve hot or warm. Transfer to the oven and bake for about 25-30 minutes, until the cheese is browned and bubbling. Serve hot or warm. | {
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"content": "An average of 4.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gratinofchardandnewp_85609_16x9.jpg Serve this gratin as a first course, as a side dish with grilled chicken, or perhaps just on its own with a fresh tomato salad and good bread on the side. 5 tbsp olive oil, plus extra for greasing450g/1lb ruby or Swiss chard, stems and broad ribs cut into 1cm/½in pieces, leaves finely slicedsalt and freshly ground black pepper60g/2oz black olives, stones removed2 canned anchovy fillets, chopped2 sun-dried tomatoes, chopped½ tbsp capers, rinsed and drained 1 tbsp chopped fresh parsley400g/14oz new potatoes, scrubbed, boiled until just tender, drained and sliced60g/2oz gruyère cheese, grated30g/1oz parmesan, freshly grated 5 tbsp olive oil, plus extra for greasing 450g/1lb ruby or Swiss chard, stems and broad ribs cut into 1cm/½in pieces, leaves finely sliced salt and freshly ground black pepper 60g/2oz black olives, stones removed 2 canned anchovy fillets, chopped 2 sun-dried tomatoes, chopped ½ tbsp capers, rinsed and drained 1 tbsp chopped fresh parsley 400g/14oz new potatoes, scrubbed, boiled until just tender, drained and sliced 60g/2oz gruyère cheese, grated 30g/1oz parmesan, freshly grated Method Preheat the oven to 190C/375F/Gas 5.Heat two tablespoons of the olive oil in a wide, lidded pan and add the chopped chard ribs. Stir, then cover and cook over a low heat for four minutes, stirring occasionally.Add the leaves, stir, then cover again and cook for a further five minutes, or until just tender. Season with salt and freshly ground black pepper and set aside.Place the olives, anchovies, sun-dried tomatoes, capers, parsley and two tablespoons of olive oil into a food processor and blend to make a smooth paste.Lightly oil a 30cm/12in ovenproof dish. Place a layer of the chard, along with any cooking juices, and a layer of the cooked potatoes into the dish. Spread a little of the olive paste over the chard and potatoes and season with freshly ground black pepper. Continue to layer up the chard and potato, spreading more of the olive paste between each layer and finishing with a layer of chard.Mix the gruyère and parmesan in a bowl and sprinkle over the top of the gratin. Drizzle over the remaining tablespoon of olive oil.Transfer to the oven and bake for about 25-30 minutes, until the cheese is browned and bubbling. Serve hot or warm. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Heat two tablespoons of the olive oil in a wide, lidded pan and add the chopped chard ribs. Stir, then cover and cook over a low heat for four minutes, stirring occasionally. Heat two tablespoons of the olive oil in a wide, lidded pan and add the chopped chard ribs. Stir, then cover and cook over a low heat for four minutes, stirring occasionally. Add the leaves, stir, then cover again and cook for a further five minutes, or until just tender. Season with salt and freshly ground black pepper and set aside. Add the leaves, stir, then cover again and cook for a further five minutes, or until just tender. Season with salt and freshly ground black pepper and set aside. Place the olives, anchovies, sun-dried tomatoes, capers, parsley and two tablespoons of olive oil into a food processor and blend to make a smooth paste. Place the olives, anchovies, sun-dried tomatoes, capers, parsley and two tablespoons of olive oil into a food processor and blend to make a smooth paste. Lightly oil a 30cm/12in ovenproof dish. Place a layer of the chard, along with any cooking juices, and a layer of the cooked potatoes into the dish. Spread a little of the olive paste over the chard and potatoes and season with freshly ground black pepper. Continue to layer up the chard and potato, spreading more of the olive paste between each layer and finishing with a layer of chard. Lightly oil a 30cm/12in ovenproof dish. Place a layer of the chard, along with any cooking juices, and a layer of the cooked potatoes into the dish. Spread a little of the olive paste over the chard and potatoes and season with freshly ground black pepper. Continue to layer up the chard and potato, spreading more of the olive paste between each layer and finishing with a layer of chard. Mix the gruyère and parmesan in a bowl and sprinkle over the top of the gratin. Drizzle over the remaining tablespoon of olive oil. Mix the gruyère and parmesan in a bowl and sprinkle over the top of the gratin. Drizzle over the remaining tablespoon of olive oil. Transfer to the oven and bake for about 25-30 minutes, until the cheese is browned and bubbling. Serve hot or warm. Transfer to the oven and bake for about 25-30 minutes, until the cheese is browned and bubbling. Serve hot or warm."
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} | 4809ba1518c7a4ef48b6a2d2f1c72259d0ac4d99b656a6f3adcfba38e1dacd98 | Traditional puff pastry recipe
Put the flour and salt in a large mixing bowl. Add the lard and use your hands to rub the lard into the flour. As you do this, lift the flour with your hands to get air into the mixture and keep it cool.When the flour and lard mixture has the consistency of fine breadcrumbs, add the cold water (starting with the lesser amount and adding more if needed). Mix it in with a palette knife to keep the mixture cool. When the mixture comes together to form a dough, turn it out onto a clean, floured surface and knead briefly until just smooth.Form the dough into a rectangular block (this will make it easier to roll out later), wrap in cling film and refrigerate for 30 minutes.Place the butter between two sheets of baking paper and tap with a rolling pin to form a flattened block about 10x16cm/4x6¼in.Roll the dough out onto a clean, floured surface into a rectangle about 16x30cm/6¼x12in. Use a palette knife to keep the edges straight and dust the rolling pin and the surface well with flour to prevent sticking.Visually divide the dough into three sections and mark the sections with a shallow notch at the edge with your thumb. The centre section is the section that will hold the butter, so carefully roll out the centre section with a rolling pin to make the edges slightly wider than those of the other two sections.Remove the baking paper from the butter (it should be firm room temperature at this stage) and place the butter in the centre of the pastry rectangle. Fold in the edges of the pastry and fold both ends into the centre, to completely enclose the butter. Form the pastry into a neat square.Turn the pastry a half-turn and carefully roll out again into the same size rectangle as the one you started with. Fold the top and bottom of the rectangle into the centre, folding the pastry into thirds. Repeat the turning, rolling and folding process one more time. Place in the fridge to cool for 30 minutes.Remove the pastry from the fridge, turn the pastry a half-turn since the previous rolling, roll out and fold once again. Repeat. Rest the pastry in the fridge for another 10 minutes the remove it from the fridge and turn, roll and fold it twice more.The pastry should have been turned, rolled and folded six times. If the pastry is still streaky, repeat the turning, rolling and folding process one more time. The puff pastry is now ready to use. Put the flour and salt in a large mixing bowl. Add the lard and use your hands to rub the lard into the flour. As you do this, lift the flour with your hands to get air into the mixture and keep it cool. Put the flour and salt in a large mixing bowl. Add the lard and use your hands to rub the lard into the flour. As you do this, lift the flour with your hands to get air into the mixture and keep it cool. When the flour and lard mixture has the consistency of fine breadcrumbs, add the cold water (starting with the lesser amount and adding more if needed). Mix it in with a palette knife to keep the mixture cool. When the mixture comes together to form a dough, turn it out onto a clean, floured surface and knead briefly until just smooth. When the flour and lard mixture has the consistency of fine breadcrumbs, add the cold water (starting with the lesser amount and adding more if needed). Mix it in with a palette knife to keep the mixture cool. When the mixture comes together to form a dough, turn it out onto a clean, floured surface and knead briefly until just smooth. Form the dough into a rectangular block (this will make it easier to roll out later), wrap in cling film and refrigerate for 30 minutes. Form the dough into a rectangular block (this will make it easier to roll out later), wrap in cling film and refrigerate for 30 minutes. Place the butter between two sheets of baking paper and tap with a rolling pin to form a flattened block about 10x16cm/4x6¼in. Place the butter between two sheets of baking paper and tap with a rolling pin to form a flattened block about 10x16cm/4x6¼in. Roll the dough out onto a clean, floured surface into a rectangle about 16x30cm/6¼x12in. Use a palette knife to keep the edges straight and dust the rolling pin and the surface well with flour to prevent sticking. Roll the dough out onto a clean, floured surface into a rectangle about 16x30cm/6¼x12in. Use a palette knife to keep the edges straight and dust the rolling pin and the surface well with flour to prevent sticking. Visually divide the dough into three sections and mark the sections with a shallow notch at the edge with your thumb. The centre section is the section that will hold the butter, so carefully roll out the centre section with a rolling pin to make the edges slightly wider than those of the other two sections. Visually divide the dough into three sections and mark the sections with a shallow notch at the edge with your thumb. The centre section is the section that will hold the butter, so carefully roll out the centre section with a rolling pin to make the edges slightly wider than those of the other two sections. Remove the baking paper from the butter (it should be firm room temperature at this stage) and place the butter in the centre of the pastry rectangle. Fold in the edges of the pastry and fold both ends into the centre, to completely enclose the butter. Form the pastry into a neat square. Remove the baking paper from the butter (it should be firm room temperature at this stage) and place the butter in the centre of the pastry rectangle. Fold in the edges of the pastry and fold both ends into the centre, to completely enclose the butter. Form the pastry into a neat square. Turn the pastry a half-turn and carefully roll out again into the same size rectangle as the one you started with. Fold the top and bottom of the rectangle into the centre, folding the pastry into thirds. Repeat the turning, rolling and folding process one more time. Place in the fridge to cool for 30 minutes. Turn the pastry a half-turn and carefully roll out again into the same size rectangle as the one you started with. Fold the top and bottom of the rectangle into the centre, folding the pastry into thirds. Repeat the turning, rolling and folding process one more time. Place in the fridge to cool for 30 minutes. Remove the pastry from the fridge, turn the pastry a half-turn since the previous rolling, roll out and fold once again. Repeat. Rest the pastry in the fridge for another 10 minutes the remove it from the fridge and turn, roll and fold it twice more. Remove the pastry from the fridge, turn the pastry a half-turn since the previous rolling, roll out and fold once again. Repeat. Rest the pastry in the fridge for another 10 minutes the remove it from the fridge and turn, roll and fold it twice more. The pastry should have been turned, rolled and folded six times. If the pastry is still streaky, repeat the turning, rolling and folding process one more time. The puff pastry is now ready to use. The pastry should have been turned, rolled and folded six times. If the pastry is still streaky, repeat the turning, rolling and folding process one more time. The puff pastry is now ready to use. | {
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"title": "Traditional puff pastry recipe",
"content": "Put the flour and salt in a large mixing bowl. Add the lard and use your hands to rub the lard into the flour. As you do this, lift the flour with your hands to get air into the mixture and keep it cool.When the flour and lard mixture has the consistency of fine breadcrumbs, add the cold water (starting with the lesser amount and adding more if needed). Mix it in with a palette knife to keep the mixture cool. When the mixture comes together to form a dough, turn it out onto a clean, floured surface and knead briefly until just smooth.Form the dough into a rectangular block (this will make it easier to roll out later), wrap in cling film and refrigerate for 30 minutes.Place the butter between two sheets of baking paper and tap with a rolling pin to form a flattened block about 10x16cm/4x6¼in.Roll the dough out onto a clean, floured surface into a rectangle about 16x30cm/6¼x12in. Use a palette knife to keep the edges straight and dust the rolling pin and the surface well with flour to prevent sticking.Visually divide the dough into three sections and mark the sections with a shallow notch at the edge with your thumb. The centre section is the section that will hold the butter, so carefully roll out the centre section with a rolling pin to make the edges slightly wider than those of the other two sections.Remove the baking paper from the butter (it should be firm room temperature at this stage) and place the butter in the centre of the pastry rectangle. Fold in the edges of the pastry and fold both ends into the centre, to completely enclose the butter. Form the pastry into a neat square.Turn the pastry a half-turn and carefully roll out again into the same size rectangle as the one you started with. Fold the top and bottom of the rectangle into the centre, folding the pastry into thirds. Repeat the turning, rolling and folding process one more time. Place in the fridge to cool for 30 minutes.Remove the pastry from the fridge, turn the pastry a half-turn since the previous rolling, roll out and fold once again. Repeat. Rest the pastry in the fridge for another 10 minutes the remove it from the fridge and turn, roll and fold it twice more.The pastry should have been turned, rolled and folded six times. If the pastry is still streaky, repeat the turning, rolling and folding process one more time. The puff pastry is now ready to use. Put the flour and salt in a large mixing bowl. Add the lard and use your hands to rub the lard into the flour. As you do this, lift the flour with your hands to get air into the mixture and keep it cool. Put the flour and salt in a large mixing bowl. Add the lard and use your hands to rub the lard into the flour. As you do this, lift the flour with your hands to get air into the mixture and keep it cool. When the flour and lard mixture has the consistency of fine breadcrumbs, add the cold water (starting with the lesser amount and adding more if needed). Mix it in with a palette knife to keep the mixture cool. When the mixture comes together to form a dough, turn it out onto a clean, floured surface and knead briefly until just smooth. When the flour and lard mixture has the consistency of fine breadcrumbs, add the cold water (starting with the lesser amount and adding more if needed). Mix it in with a palette knife to keep the mixture cool. When the mixture comes together to form a dough, turn it out onto a clean, floured surface and knead briefly until just smooth. Form the dough into a rectangular block (this will make it easier to roll out later), wrap in cling film and refrigerate for 30 minutes. Form the dough into a rectangular block (this will make it easier to roll out later), wrap in cling film and refrigerate for 30 minutes. Place the butter between two sheets of baking paper and tap with a rolling pin to form a flattened block about 10x16cm/4x6¼in. Place the butter between two sheets of baking paper and tap with a rolling pin to form a flattened block about 10x16cm/4x6¼in. Roll the dough out onto a clean, floured surface into a rectangle about 16x30cm/6¼x12in. Use a palette knife to keep the edges straight and dust the rolling pin and the surface well with flour to prevent sticking. Roll the dough out onto a clean, floured surface into a rectangle about 16x30cm/6¼x12in. Use a palette knife to keep the edges straight and dust the rolling pin and the surface well with flour to prevent sticking. Visually divide the dough into three sections and mark the sections with a shallow notch at the edge with your thumb. The centre section is the section that will hold the butter, so carefully roll out the centre section with a rolling pin to make the edges slightly wider than those of the other two sections. Visually divide the dough into three sections and mark the sections with a shallow notch at the edge with your thumb. The centre section is the section that will hold the butter, so carefully roll out the centre section with a rolling pin to make the edges slightly wider than those of the other two sections. Remove the baking paper from the butter (it should be firm room temperature at this stage) and place the butter in the centre of the pastry rectangle. Fold in the edges of the pastry and fold both ends into the centre, to completely enclose the butter. Form the pastry into a neat square. Remove the baking paper from the butter (it should be firm room temperature at this stage) and place the butter in the centre of the pastry rectangle. Fold in the edges of the pastry and fold both ends into the centre, to completely enclose the butter. Form the pastry into a neat square. Turn the pastry a half-turn and carefully roll out again into the same size rectangle as the one you started with. Fold the top and bottom of the rectangle into the centre, folding the pastry into thirds. Repeat the turning, rolling and folding process one more time. Place in the fridge to cool for 30 minutes. Turn the pastry a half-turn and carefully roll out again into the same size rectangle as the one you started with. Fold the top and bottom of the rectangle into the centre, folding the pastry into thirds. Repeat the turning, rolling and folding process one more time. Place in the fridge to cool for 30 minutes. Remove the pastry from the fridge, turn the pastry a half-turn since the previous rolling, roll out and fold once again. Repeat. Rest the pastry in the fridge for another 10 minutes the remove it from the fridge and turn, roll and fold it twice more. Remove the pastry from the fridge, turn the pastry a half-turn since the previous rolling, roll out and fold once again. Repeat. Rest the pastry in the fridge for another 10 minutes the remove it from the fridge and turn, roll and fold it twice more. The pastry should have been turned, rolled and folded six times. If the pastry is still streaky, repeat the turning, rolling and folding process one more time. The puff pastry is now ready to use. The pastry should have been turned, rolled and folded six times. If the pastry is still streaky, repeat the turning, rolling and folding process one more time. The puff pastry is now ready to use."
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} | 74208937252434454bc88cf95e8953ea4ec4d04d6741ba1f70d927a1675659c8 | Miso soup recipe
Spring miso soup An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/springmisosoup_72270_16x9.jpg Miso soup is deliciously savoury and comforting. With a good quality stock, this dish takes only a few minutes. 20g/¾oz instant dashi (Japanese stock) or 3 tsp good quality vegetable bouillon powder800ml/1½ pints boiling water4 asparagus spears or spring onions2 tbsp white or red miso paste1 tbsp mirin (sweet rice wine)1 tbsp soy sauce200g/7oz silken tofu, cubed 20g/¾oz instant dashi (Japanese stock) or 3 tsp good quality vegetable bouillon powder 800ml/1½ pints boiling water 4 asparagus spears or spring onions 2 tbsp white or red miso paste 1 tbsp mirin (sweet rice wine) 1 tbsp soy sauce 200g/7oz silken tofu, cubed Method Put the dashi or bouillon powder with the boiling water in a saucepan, and stir well.Finely slice the asparagus on the diagonal and add to the pan. Simmer for three minutes.Place the miso paste in a small bowl and add a ladleful of the hot broth, whisking with a small whisk to get rid of any lumps. When smooth, slowly pour the mixture back into the saucepan, whisking constantly.Add the mirin, soy sauce and silken bean curd. Heat through gently, without boiling.Serve in small lacquered soup bowls. Put the dashi or bouillon powder with the boiling water in a saucepan, and stir well. Put the dashi or bouillon powder with the boiling water in a saucepan, and stir well. Finely slice the asparagus on the diagonal and add to the pan. Simmer for three minutes. Finely slice the asparagus on the diagonal and add to the pan. Simmer for three minutes. Place the miso paste in a small bowl and add a ladleful of the hot broth, whisking with a small whisk to get rid of any lumps. When smooth, slowly pour the mixture back into the saucepan, whisking constantly. Place the miso paste in a small bowl and add a ladleful of the hot broth, whisking with a small whisk to get rid of any lumps. When smooth, slowly pour the mixture back into the saucepan, whisking constantly. Add the mirin, soy sauce and silken bean curd. Heat through gently, without boiling. Add the mirin, soy sauce and silken bean curd. Heat through gently, without boiling. Serve in small lacquered soup bowls. Serve in small lacquered soup bowls. | {
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"title": "Miso soup recipe",
"content": "Spring miso soup An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/springmisosoup_72270_16x9.jpg Miso soup is deliciously savoury and comforting. With a good quality stock, this dish takes only a few minutes. 20g/¾oz instant dashi (Japanese stock) or 3 tsp good quality vegetable bouillon powder800ml/1½ pints boiling water4 asparagus spears or spring onions2 tbsp white or red miso paste1 tbsp mirin (sweet rice wine)1 tbsp soy sauce200g/7oz silken tofu, cubed 20g/¾oz instant dashi (Japanese stock) or 3 tsp good quality vegetable bouillon powder 800ml/1½ pints boiling water 4 asparagus spears or spring onions 2 tbsp white or red miso paste 1 tbsp mirin (sweet rice wine) 1 tbsp soy sauce 200g/7oz silken tofu, cubed Method Put the dashi or bouillon powder with the boiling water in a saucepan, and stir well.Finely slice the asparagus on the diagonal and add to the pan. Simmer for three minutes.Place the miso paste in a small bowl and add a ladleful of the hot broth, whisking with a small whisk to get rid of any lumps. When smooth, slowly pour the mixture back into the saucepan, whisking constantly.Add the mirin, soy sauce and silken bean curd. Heat through gently, without boiling.Serve in small lacquered soup bowls. Put the dashi or bouillon powder with the boiling water in a saucepan, and stir well. Put the dashi or bouillon powder with the boiling water in a saucepan, and stir well. Finely slice the asparagus on the diagonal and add to the pan. Simmer for three minutes. Finely slice the asparagus on the diagonal and add to the pan. Simmer for three minutes. Place the miso paste in a small bowl and add a ladleful of the hot broth, whisking with a small whisk to get rid of any lumps. When smooth, slowly pour the mixture back into the saucepan, whisking constantly. Place the miso paste in a small bowl and add a ladleful of the hot broth, whisking with a small whisk to get rid of any lumps. When smooth, slowly pour the mixture back into the saucepan, whisking constantly. Add the mirin, soy sauce and silken bean curd. Heat through gently, without boiling. Add the mirin, soy sauce and silken bean curd. Heat through gently, without boiling. Serve in small lacquered soup bowls. Serve in small lacquered soup bowls."
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} | ce4c38db2570316baa786858e475e31260b15dab73179bee6b7bbff9e04414e2 | Wild salmon and asparagus quiches recipe
In a large mixing bowl, combine the flour, salt, pepper and dried parsley. Add the cold, cubed butter and rub in with your fingertips until it is the texture of breadcrumbs (you can also do this in a food processor). Add the egg yolks and mix together with your hands, then slowly mix in the water little by little until it just comes together.Turn the pastry out onto the work surface and knead a few times very lightly to form into a ball. Try not to handle the pastry too much. Then divide the pastry in half, wrap in cling film and chill in the fridge for half an hour.For the filling, preheat the oven to 180C/160C Fan/Gas 4. Lay out a large sheet of aluminium foil and drizzle with olive oil. Lay the salmon fillets on the foil and top with the fresh dill, chilli flakes and garlic cloves, adding a generous amount of salt and freshly ground black pepper. Squeeze the lemon slices over the fish and lay them on top. Fold the foil over to make a loose pouch and seal the edges with double folds. Place the pouch onto a baking tray and bake the salmon for 10–15 minutes, depending on their thickness. Unwrap the fish, discard the herbs, garlic and lemon and set the fish aside to cool. Refrigerate until needed.Snap off the woody ends of the asparagus. Bring a large pan of salted water to the boil, add the asparagus and blanch for 1 minute. Plunge the asparagus into the bowl of ice cold water and drain when cool. Set aside 2 spears of asparagus, cut to 10cm/4in, per tart. Cut the rest into 1cm/½in pieces.Preheat the oven to 180C/160C Fan/Gas 4.Roll the pastry to 4mm thick and cut into 11cm/4¼in circles, re-rolling as needed, to line the mini pastry tins. Put the tins onto a baking tray and chill in the fridge for 10 minutes. (If you don’t have enough tins and are baking the pastry in batches, divide the pastry in half and chill the second batch while the others are baking.)Cut a square of baking paper slightly larger than the tart tins and scrunch them up to soften the paper. Put one square onto each pastry case and add a pile of baking beans. Bake the pastry cases for 15 minutes. Remove the paper squares and the baking beans, and brush the pastry cases with the egg wash. Return to the oven for a further 6 minutes. Meanwhile, in a bowl, mix together the eggs and double cream, adding a pinch salt and a good grind of black pepper. Set aside 30g/1oz of the grated Parmesan, then mix the remaining cheeses into the egg mixture. Snip in the fresh chives and mix to combine.Gently flake the cooked salmon in chunks into the baked pastry cases and with some asparagus pieces. Spoon over the egg mixture so that it fills the tart to the top (you may need to push the filling down into the gaps). Lay two crossed spears of asparagus on the top, and sprinkle over some reserved grated Parmesan. Bake the tarts for 15 minutes until golden-brown but with a slight wobble on top. Allow to cool for a few minutes before carefully turning out onto a cooling rack. Serve warm or cold with a crisp green salad. In a large mixing bowl, combine the flour, salt, pepper and dried parsley. Add the cold, cubed butter and rub in with your fingertips until it is the texture of breadcrumbs (you can also do this in a food processor). Add the egg yolks and mix together with your hands, then slowly mix in the water little by little until it just comes together. In a large mixing bowl, combine the flour, salt, pepper and dried parsley. Add the cold, cubed butter and rub in with your fingertips until it is the texture of breadcrumbs (you can also do this in a food processor). Add the egg yolks and mix together with your hands, then slowly mix in the water little by little until it just comes together. Turn the pastry out onto the work surface and knead a few times very lightly to form into a ball. Try not to handle the pastry too much. Then divide the pastry in half, wrap in cling film and chill in the fridge for half an hour. Turn the pastry out onto the work surface and knead a few times very lightly to form into a ball. Try not to handle the pastry too much. Then divide the pastry in half, wrap in cling film and chill in the fridge for half an hour. For the filling, preheat the oven to 180C/160C Fan/Gas 4. Lay out a large sheet of aluminium foil and drizzle with olive oil. Lay the salmon fillets on the foil and top with the fresh dill, chilli flakes and garlic cloves, adding a generous amount of salt and freshly ground black pepper. Squeeze the lemon slices over the fish and lay them on top. Fold the foil over to make a loose pouch and seal the edges with double folds. Place the pouch onto a baking tray and bake the salmon for 10–15 minutes, depending on their thickness. Unwrap the fish, discard the herbs, garlic and lemon and set the fish aside to cool. Refrigerate until needed. For the filling, preheat the oven to 180C/160C Fan/Gas 4. Lay out a large sheet of aluminium foil and drizzle with olive oil. Lay the salmon fillets on the foil and top with the fresh dill, chilli flakes and garlic cloves, adding a generous amount of salt and freshly ground black pepper. Squeeze the lemon slices over the fish and lay them on top. Fold the foil over to make a loose pouch and seal the edges with double folds. Place the pouch onto a baking tray and bake the salmon for 10–15 minutes, depending on their thickness. Unwrap the fish, discard the herbs, garlic and lemon and set the fish aside to cool. Refrigerate until needed. Snap off the woody ends of the asparagus. Bring a large pan of salted water to the boil, add the asparagus and blanch for 1 minute. Plunge the asparagus into the bowl of ice cold water and drain when cool. Set aside 2 spears of asparagus, cut to 10cm/4in, per tart. Cut the rest into 1cm/½in pieces. Snap off the woody ends of the asparagus. Bring a large pan of salted water to the boil, add the asparagus and blanch for 1 minute. Plunge the asparagus into the bowl of ice cold water and drain when cool. Set aside 2 spears of asparagus, cut to 10cm/4in, per tart. Cut the rest into 1cm/½in pieces. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Roll the pastry to 4mm thick and cut into 11cm/4¼in circles, re-rolling as needed, to line the mini pastry tins. Put the tins onto a baking tray and chill in the fridge for 10 minutes. (If you don’t have enough tins and are baking the pastry in batches, divide the pastry in half and chill the second batch while the others are baking.) Roll the pastry to 4mm thick and cut into 11cm/4¼in circles, re-rolling as needed, to line the mini pastry tins. Put the tins onto a baking tray and chill in the fridge for 10 minutes. (If you don’t have enough tins and are baking the pastry in batches, divide the pastry in half and chill the second batch while the others are baking.) Cut a square of baking paper slightly larger than the tart tins and scrunch them up to soften the paper. Put one square onto each pastry case and add a pile of baking beans. Bake the pastry cases for 15 minutes. Remove the paper squares and the baking beans, and brush the pastry cases with the egg wash. Return to the oven for a further 6 minutes. Cut a square of baking paper slightly larger than the tart tins and scrunch them up to soften the paper. Put one square onto each pastry case and add a pile of baking beans. Bake the pastry cases for 15 minutes. Remove the paper squares and the baking beans, and brush the pastry cases with the egg wash. Return to the oven for a further 6 minutes. Meanwhile, in a bowl, mix together the eggs and double cream, adding a pinch salt and a good grind of black pepper. Set aside 30g/1oz of the grated Parmesan, then mix the remaining cheeses into the egg mixture. Snip in the fresh chives and mix to combine. Meanwhile, in a bowl, mix together the eggs and double cream, adding a pinch salt and a good grind of black pepper. Set aside 30g/1oz of the grated Parmesan, then mix the remaining cheeses into the egg mixture. Snip in the fresh chives and mix to combine. Gently flake the cooked salmon in chunks into the baked pastry cases and with some asparagus pieces. Spoon over the egg mixture so that it fills the tart to the top (you may need to push the filling down into the gaps). Lay two crossed spears of asparagus on the top, and sprinkle over some reserved grated Parmesan. Gently flake the cooked salmon in chunks into the baked pastry cases and with some asparagus pieces. Spoon over the egg mixture so that it fills the tart to the top (you may need to push the filling down into the gaps). Lay two crossed spears of asparagus on the top, and sprinkle over some reserved grated Parmesan. Bake the tarts for 15 minutes until golden-brown but with a slight wobble on top. Allow to cool for a few minutes before carefully turning out onto a cooling rack. Serve warm or cold with a crisp green salad. Bake the tarts for 15 minutes until golden-brown but with a slight wobble on top. Allow to cool for a few minutes before carefully turning out onto a cooling rack. Serve warm or cold with a crisp green salad. | {
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"title": "Wild salmon and asparagus quiches recipe",
"content": "In a large mixing bowl, combine the flour, salt, pepper and dried parsley. Add the cold, cubed butter and rub in with your fingertips until it is the texture of breadcrumbs (you can also do this in a food processor). Add the egg yolks and mix together with your hands, then slowly mix in the water little by little until it just comes together.Turn the pastry out onto the work surface and knead a few times very lightly to form into a ball. Try not to handle the pastry too much. Then divide the pastry in half, wrap in cling film and chill in the fridge for half an hour.For the filling, preheat the oven to 180C/160C Fan/Gas 4. Lay out a large sheet of aluminium foil and drizzle with olive oil. Lay the salmon fillets on the foil and top with the fresh dill, chilli flakes and garlic cloves, adding a generous amount of salt and freshly ground black pepper. Squeeze the lemon slices over the fish and lay them on top. Fold the foil over to make a loose pouch and seal the edges with double folds. Place the pouch onto a baking tray and bake the salmon for 10–15 minutes, depending on their thickness. Unwrap the fish, discard the herbs, garlic and lemon and set the fish aside to cool. Refrigerate until needed.Snap off the woody ends of the asparagus. Bring a large pan of salted water to the boil, add the asparagus and blanch for 1 minute. Plunge the asparagus into the bowl of ice cold water and drain when cool. Set aside 2 spears of asparagus, cut to 10cm/4in, per tart. Cut the rest into 1cm/½in pieces.Preheat the oven to 180C/160C Fan/Gas 4.Roll the pastry to 4mm thick and cut into 11cm/4¼in circles, re-rolling as needed, to line the mini pastry tins. Put the tins onto a baking tray and chill in the fridge for 10 minutes. (If you don’t have enough tins and are baking the pastry in batches, divide the pastry in half and chill the second batch while the others are baking.)Cut a square of baking paper slightly larger than the tart tins and scrunch them up to soften the paper. Put one square onto each pastry case and add a pile of baking beans. Bake the pastry cases for 15 minutes. Remove the paper squares and the baking beans, and brush the pastry cases with the egg wash. Return to the oven for a further 6 minutes. Meanwhile, in a bowl, mix together the eggs and double cream, adding a pinch salt and a good grind of black pepper. Set aside 30g/1oz of the grated Parmesan, then mix the remaining cheeses into the egg mixture. Snip in the fresh chives and mix to combine.Gently flake the cooked salmon in chunks into the baked pastry cases and with some asparagus pieces. Spoon over the egg mixture so that it fills the tart to the top (you may need to push the filling down into the gaps). Lay two crossed spears of asparagus on the top, and sprinkle over some reserved grated Parmesan. Bake the tarts for 15 minutes until golden-brown but with a slight wobble on top. Allow to cool for a few minutes before carefully turning out onto a cooling rack. Serve warm or cold with a crisp green salad. In a large mixing bowl, combine the flour, salt, pepper and dried parsley. Add the cold, cubed butter and rub in with your fingertips until it is the texture of breadcrumbs (you can also do this in a food processor). Add the egg yolks and mix together with your hands, then slowly mix in the water little by little until it just comes together. In a large mixing bowl, combine the flour, salt, pepper and dried parsley. Add the cold, cubed butter and rub in with your fingertips until it is the texture of breadcrumbs (you can also do this in a food processor). Add the egg yolks and mix together with your hands, then slowly mix in the water little by little until it just comes together. Turn the pastry out onto the work surface and knead a few times very lightly to form into a ball. Try not to handle the pastry too much. Then divide the pastry in half, wrap in cling film and chill in the fridge for half an hour. Turn the pastry out onto the work surface and knead a few times very lightly to form into a ball. Try not to handle the pastry too much. Then divide the pastry in half, wrap in cling film and chill in the fridge for half an hour. For the filling, preheat the oven to 180C/160C Fan/Gas 4. Lay out a large sheet of aluminium foil and drizzle with olive oil. Lay the salmon fillets on the foil and top with the fresh dill, chilli flakes and garlic cloves, adding a generous amount of salt and freshly ground black pepper. Squeeze the lemon slices over the fish and lay them on top. Fold the foil over to make a loose pouch and seal the edges with double folds. Place the pouch onto a baking tray and bake the salmon for 10–15 minutes, depending on their thickness. Unwrap the fish, discard the herbs, garlic and lemon and set the fish aside to cool. Refrigerate until needed. For the filling, preheat the oven to 180C/160C Fan/Gas 4. Lay out a large sheet of aluminium foil and drizzle with olive oil. Lay the salmon fillets on the foil and top with the fresh dill, chilli flakes and garlic cloves, adding a generous amount of salt and freshly ground black pepper. Squeeze the lemon slices over the fish and lay them on top. Fold the foil over to make a loose pouch and seal the edges with double folds. Place the pouch onto a baking tray and bake the salmon for 10–15 minutes, depending on their thickness. Unwrap the fish, discard the herbs, garlic and lemon and set the fish aside to cool. Refrigerate until needed. Snap off the woody ends of the asparagus. Bring a large pan of salted water to the boil, add the asparagus and blanch for 1 minute. Plunge the asparagus into the bowl of ice cold water and drain when cool. Set aside 2 spears of asparagus, cut to 10cm/4in, per tart. Cut the rest into 1cm/½in pieces. Snap off the woody ends of the asparagus. Bring a large pan of salted water to the boil, add the asparagus and blanch for 1 minute. Plunge the asparagus into the bowl of ice cold water and drain when cool. Set aside 2 spears of asparagus, cut to 10cm/4in, per tart. Cut the rest into 1cm/½in pieces. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Roll the pastry to 4mm thick and cut into 11cm/4¼in circles, re-rolling as needed, to line the mini pastry tins. Put the tins onto a baking tray and chill in the fridge for 10 minutes. (If you don’t have enough tins and are baking the pastry in batches, divide the pastry in half and chill the second batch while the others are baking.) Roll the pastry to 4mm thick and cut into 11cm/4¼in circles, re-rolling as needed, to line the mini pastry tins. Put the tins onto a baking tray and chill in the fridge for 10 minutes. (If you don’t have enough tins and are baking the pastry in batches, divide the pastry in half and chill the second batch while the others are baking.) Cut a square of baking paper slightly larger than the tart tins and scrunch them up to soften the paper. Put one square onto each pastry case and add a pile of baking beans. Bake the pastry cases for 15 minutes. Remove the paper squares and the baking beans, and brush the pastry cases with the egg wash. Return to the oven for a further 6 minutes. Cut a square of baking paper slightly larger than the tart tins and scrunch them up to soften the paper. Put one square onto each pastry case and add a pile of baking beans. Bake the pastry cases for 15 minutes. Remove the paper squares and the baking beans, and brush the pastry cases with the egg wash. Return to the oven for a further 6 minutes. Meanwhile, in a bowl, mix together the eggs and double cream, adding a pinch salt and a good grind of black pepper. Set aside 30g/1oz of the grated Parmesan, then mix the remaining cheeses into the egg mixture. Snip in the fresh chives and mix to combine. Meanwhile, in a bowl, mix together the eggs and double cream, adding a pinch salt and a good grind of black pepper. Set aside 30g/1oz of the grated Parmesan, then mix the remaining cheeses into the egg mixture. Snip in the fresh chives and mix to combine. Gently flake the cooked salmon in chunks into the baked pastry cases and with some asparagus pieces. Spoon over the egg mixture so that it fills the tart to the top (you may need to push the filling down into the gaps). Lay two crossed spears of asparagus on the top, and sprinkle over some reserved grated Parmesan. Gently flake the cooked salmon in chunks into the baked pastry cases and with some asparagus pieces. Spoon over the egg mixture so that it fills the tart to the top (you may need to push the filling down into the gaps). Lay two crossed spears of asparagus on the top, and sprinkle over some reserved grated Parmesan. Bake the tarts for 15 minutes until golden-brown but with a slight wobble on top. Allow to cool for a few minutes before carefully turning out onto a cooling rack. Serve warm or cold with a crisp green salad. Bake the tarts for 15 minutes until golden-brown but with a slight wobble on top. Allow to cool for a few minutes before carefully turning out onto a cooling rack. Serve warm or cold with a crisp green salad."
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} | 14b6a070998d428646c7b2a7bc5509530794ea2a906963a854d3b3585abb9618 | Apple and rhubarb muffins recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_and_rhubarb_37109_16x9.jpg Other seasonal fruit could be substituted for the rhubarb in this versatile recipe. Try raspberries in the summer, or just apples in the autumn. 6 tbsp sunflower oil200g/7oz soft brown sugar1 free-range egg, beaten250ml/9fl oz buttermilk1½ tsp vanilla extract85g/3oz rhubarb, cut into 1cm/½in pieces85g/3oz apple, peeled, cored and diced55g/2oz walnuts, chopped 1 tbsp baking powder250g/9oz plain flour, sifted 55g/1oz oat bran 6 tbsp sunflower oil 200g/7oz soft brown sugar 1 free-range egg, beaten 250ml/9fl oz buttermilk 1½ tsp vanilla extract 85g/3oz rhubarb, cut into 1cm/½in pieces 85g/3oz apple, peeled, cored and diced 55g/2oz walnuts, chopped 1 tbsp baking powder 250g/9oz plain flour, sifted 55g/1oz oat bran 1 tbsp demerara sugar¼ tsp ground cinnamon¼ tsp ground nutmeg 1 tbsp demerara sugar ¼ tsp ground cinnamon ¼ tsp ground nutmeg Method Preheat the oven to 180C/350F/Gas 4. Line 12 muffin tins with paper cases.In a large bowl, mix together the oil, brown sugar, egg, buttermilk and vanilla. Fold in the rhubarb, apple, walnuts, baking powder, flour and oat bran, then spoon the mixture into the cases.Mix together the demerara sugar, cinnamon and nutmeg and sprinkle over the muffins. Bake in the oven for 20-25 minutes until golden brown and springy to the touch. Preheat the oven to 180C/350F/Gas 4. Line 12 muffin tins with paper cases. Preheat the oven to 180C/350F/Gas 4. Line 12 muffin tins with paper cases. In a large bowl, mix together the oil, brown sugar, egg, buttermilk and vanilla. Fold in the rhubarb, apple, walnuts, baking powder, flour and oat bran, then spoon the mixture into the cases. In a large bowl, mix together the oil, brown sugar, egg, buttermilk and vanilla. Fold in the rhubarb, apple, walnuts, baking powder, flour and oat bran, then spoon the mixture into the cases. Mix together the demerara sugar, cinnamon and nutmeg and sprinkle over the muffins. Bake in the oven for 20-25 minutes until golden brown and springy to the touch. Mix together the demerara sugar, cinnamon and nutmeg and sprinkle over the muffins. Bake in the oven for 20-25 minutes until golden brown and springy to the touch. | {
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"url": "https://www.bbc.co.uk/food/recipes/apple_and_rhubarb_37109",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Apple and rhubarb muffins recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_and_rhubarb_37109_16x9.jpg Other seasonal fruit could be substituted for the rhubarb in this versatile recipe. Try raspberries in the summer, or just apples in the autumn. 6 tbsp sunflower oil200g/7oz soft brown sugar1 free-range egg, beaten250ml/9fl oz buttermilk1½ tsp vanilla extract85g/3oz rhubarb, cut into 1cm/½in pieces85g/3oz apple, peeled, cored and diced55g/2oz walnuts, chopped 1 tbsp baking powder250g/9oz plain flour, sifted 55g/1oz oat bran 6 tbsp sunflower oil 200g/7oz soft brown sugar 1 free-range egg, beaten 250ml/9fl oz buttermilk 1½ tsp vanilla extract 85g/3oz rhubarb, cut into 1cm/½in pieces 85g/3oz apple, peeled, cored and diced 55g/2oz walnuts, chopped 1 tbsp baking powder 250g/9oz plain flour, sifted 55g/1oz oat bran 1 tbsp demerara sugar¼ tsp ground cinnamon¼ tsp ground nutmeg 1 tbsp demerara sugar ¼ tsp ground cinnamon ¼ tsp ground nutmeg Method Preheat the oven to 180C/350F/Gas 4. Line 12 muffin tins with paper cases.In a large bowl, mix together the oil, brown sugar, egg, buttermilk and vanilla. Fold in the rhubarb, apple, walnuts, baking powder, flour and oat bran, then spoon the mixture into the cases.Mix together the demerara sugar, cinnamon and nutmeg and sprinkle over the muffins. Bake in the oven for 20-25 minutes until golden brown and springy to the touch. Preheat the oven to 180C/350F/Gas 4. Line 12 muffin tins with paper cases. Preheat the oven to 180C/350F/Gas 4. Line 12 muffin tins with paper cases. In a large bowl, mix together the oil, brown sugar, egg, buttermilk and vanilla. Fold in the rhubarb, apple, walnuts, baking powder, flour and oat bran, then spoon the mixture into the cases. In a large bowl, mix together the oil, brown sugar, egg, buttermilk and vanilla. Fold in the rhubarb, apple, walnuts, baking powder, flour and oat bran, then spoon the mixture into the cases. Mix together the demerara sugar, cinnamon and nutmeg and sprinkle over the muffins. Bake in the oven for 20-25 minutes until golden brown and springy to the touch. Mix together the demerara sugar, cinnamon and nutmeg and sprinkle over the muffins. Bake in the oven for 20-25 minutes until golden brown and springy to the touch."
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} | e866a89494215c6f2dba8f081d0dc4c985ea9ed9705c7b0512a6319143f83781 | Low-FODMAP vegetable risotto recipe
An average of 3.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-fodmap_butternut_15263_16x9.jpg A creamy low-FODMAP risotto with veggies. This is a quick, easy and very delicious low-FODMAP vegetarian meal. 3 tbsp garlic infused oil150g/5oz butternut squash, peeled, deseeded and cut into roughly 3cm/1¼in chunks1 tsp yeast extract ½ tsp dried mixed herbs1 celery stick, finely chopped300g/10½oz risotto rice3 carrots (around 300g/10½oz), peeled and coarsely grated150ml/5fl oz dry white wine200g/7oz spinach leaves 50g/1¾oz Parmesan cheese (or alternative vegetarian hard cheese), grated1 tsp flaked sea salt and freshly ground black pepper 3 tbsp garlic infused oil 150g/5oz butternut squash, peeled, deseeded and cut into roughly 3cm/1¼in chunks 1 tsp yeast extract ½ tsp dried mixed herbs 1 celery stick, finely chopped 300g/10½oz risotto rice 3 carrots (around 300g/10½oz), peeled and coarsely grated 150ml/5fl oz dry white wine 200g/7oz spinach leaves 50g/1¾oz Parmesan cheese (or alternative vegetarian hard cheese), grated 1 tsp flaked sea salt and freshly ground black pepper Method Heat 1 tablespoon of the oil in a medium frying pan over a low–medium heat and fry the squash for 20 minutes, until tender and lightly browned, turning regularly. Pour 1.2 litres/2 pints of water into a large saucepan and add the yeast extract, herbs and salt. Bring to a gentle simmer to make a quick stock, stirring occasionally. Leave to stand. While the squash is cooking, heat the remaining oil in a large, saucepan and fry the celery for 2 minutes, stirring. Add the rice and cook for 1 minute more. Stir in the wine and simmer until it has almost disappeared. Stir in the grated carrots and cook for a few seconds.Add a ladleful of the warm stock (around 100ml/3½fl oz) to the pan and cook, stirring regularly, until it has been absorbed by the rice . Continue adding the stock, stirring well between each addition. Cook, until the rice is tender and the sauce is creamy. This will take 15–20 minutes. Add two thirds of the Parmesan and spinach leaves, a handful at a time, and cook until the leaves are soft and the cheese has melted. Season with salt and pepper and stir in half the cooked squash. Spoon into serving dishes and top with the remaining squash. Sprinkle with the rest of the cheese and serve immediately. Heat 1 tablespoon of the oil in a medium frying pan over a low–medium heat and fry the squash for 20 minutes, until tender and lightly browned, turning regularly. Heat 1 tablespoon of the oil in a medium frying pan over a low–medium heat and fry the squash for 20 minutes, until tender and lightly browned, turning regularly. Pour 1.2 litres/2 pints of water into a large saucepan and add the yeast extract, herbs and salt. Bring to a gentle simmer to make a quick stock, stirring occasionally. Leave to stand. Pour 1.2 litres/2 pints of water into a large saucepan and add the yeast extract, herbs and salt. Bring to a gentle simmer to make a quick stock, stirring occasionally. Leave to stand. While the squash is cooking, heat the remaining oil in a large, saucepan and fry the celery for 2 minutes, stirring. Add the rice and cook for 1 minute more. While the squash is cooking, heat the remaining oil in a large, saucepan and fry the celery for 2 minutes, stirring. Add the rice and cook for 1 minute more. Stir in the wine and simmer until it has almost disappeared. Stir in the grated carrots and cook for a few seconds. Stir in the wine and simmer until it has almost disappeared. Stir in the grated carrots and cook for a few seconds. Add a ladleful of the warm stock (around 100ml/3½fl oz) to the pan and cook, stirring regularly, until it has been absorbed by the rice . Continue adding the stock, stirring well between each addition. Cook, until the rice is tender and the sauce is creamy. This will take 15–20 minutes. Add a ladleful of the warm stock (around 100ml/3½fl oz) to the pan and cook, stirring regularly, until it has been absorbed by the rice . Continue adding the stock, stirring well between each addition. Cook, until the rice is tender and the sauce is creamy. This will take 15–20 minutes. Add two thirds of the Parmesan and spinach leaves, a handful at a time, and cook until the leaves are soft and the cheese has melted. Season with salt and pepper and stir in half the cooked squash. Add two thirds of the Parmesan and spinach leaves, a handful at a time, and cook until the leaves are soft and the cheese has melted. Season with salt and pepper and stir in half the cooked squash. Spoon into serving dishes and top with the remaining squash. Sprinkle with the rest of the cheese and serve immediately. Spoon into serving dishes and top with the remaining squash. Sprinkle with the rest of the cheese and serve immediately. Recipe tips If you are adhering to a gluten-free diet, make sure you use gluten-free yeast extract. | {
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"title": "Low-FODMAP vegetable risotto recipe",
"content": "An average of 3.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-fodmap_butternut_15263_16x9.jpg A creamy low-FODMAP risotto with veggies. This is a quick, easy and very delicious low-FODMAP vegetarian meal. 3 tbsp garlic infused oil150g/5oz butternut squash, peeled, deseeded and cut into roughly 3cm/1¼in chunks1 tsp yeast extract ½ tsp dried mixed herbs1 celery stick, finely chopped300g/10½oz risotto rice3 carrots (around 300g/10½oz), peeled and coarsely grated150ml/5fl oz dry white wine200g/7oz spinach leaves 50g/1¾oz Parmesan cheese (or alternative vegetarian hard cheese), grated1 tsp flaked sea salt and freshly ground black pepper 3 tbsp garlic infused oil 150g/5oz butternut squash, peeled, deseeded and cut into roughly 3cm/1¼in chunks 1 tsp yeast extract ½ tsp dried mixed herbs 1 celery stick, finely chopped 300g/10½oz risotto rice 3 carrots (around 300g/10½oz), peeled and coarsely grated 150ml/5fl oz dry white wine 200g/7oz spinach leaves 50g/1¾oz Parmesan cheese (or alternative vegetarian hard cheese), grated 1 tsp flaked sea salt and freshly ground black pepper Method Heat 1 tablespoon of the oil in a medium frying pan over a low–medium heat and fry the squash for 20 minutes, until tender and lightly browned, turning regularly. Pour 1.2 litres/2 pints of water into a large saucepan and add the yeast extract, herbs and salt. Bring to a gentle simmer to make a quick stock, stirring occasionally. Leave to stand. While the squash is cooking, heat the remaining oil in a large, saucepan and fry the celery for 2 minutes, stirring. Add the rice and cook for 1 minute more. Stir in the wine and simmer until it has almost disappeared. Stir in the grated carrots and cook for a few seconds.Add a ladleful of the warm stock (around 100ml/3½fl oz) to the pan and cook, stirring regularly, until it has been absorbed by the rice . Continue adding the stock, stirring well between each addition. Cook, until the rice is tender and the sauce is creamy. This will take 15–20 minutes. Add two thirds of the Parmesan and spinach leaves, a handful at a time, and cook until the leaves are soft and the cheese has melted. Season with salt and pepper and stir in half the cooked squash. Spoon into serving dishes and top with the remaining squash. Sprinkle with the rest of the cheese and serve immediately. Heat 1 tablespoon of the oil in a medium frying pan over a low–medium heat and fry the squash for 20 minutes, until tender and lightly browned, turning regularly. Heat 1 tablespoon of the oil in a medium frying pan over a low–medium heat and fry the squash for 20 minutes, until tender and lightly browned, turning regularly. Pour 1.2 litres/2 pints of water into a large saucepan and add the yeast extract, herbs and salt. Bring to a gentle simmer to make a quick stock, stirring occasionally. Leave to stand. Pour 1.2 litres/2 pints of water into a large saucepan and add the yeast extract, herbs and salt. Bring to a gentle simmer to make a quick stock, stirring occasionally. Leave to stand. While the squash is cooking, heat the remaining oil in a large, saucepan and fry the celery for 2 minutes, stirring. Add the rice and cook for 1 minute more. While the squash is cooking, heat the remaining oil in a large, saucepan and fry the celery for 2 minutes, stirring. Add the rice and cook for 1 minute more. Stir in the wine and simmer until it has almost disappeared. Stir in the grated carrots and cook for a few seconds. Stir in the wine and simmer until it has almost disappeared. Stir in the grated carrots and cook for a few seconds. Add a ladleful of the warm stock (around 100ml/3½fl oz) to the pan and cook, stirring regularly, until it has been absorbed by the rice . Continue adding the stock, stirring well between each addition. Cook, until the rice is tender and the sauce is creamy. This will take 15–20 minutes. Add a ladleful of the warm stock (around 100ml/3½fl oz) to the pan and cook, stirring regularly, until it has been absorbed by the rice . Continue adding the stock, stirring well between each addition. Cook, until the rice is tender and the sauce is creamy. This will take 15–20 minutes. Add two thirds of the Parmesan and spinach leaves, a handful at a time, and cook until the leaves are soft and the cheese has melted. Season with salt and pepper and stir in half the cooked squash. Add two thirds of the Parmesan and spinach leaves, a handful at a time, and cook until the leaves are soft and the cheese has melted. Season with salt and pepper and stir in half the cooked squash. Spoon into serving dishes and top with the remaining squash. Sprinkle with the rest of the cheese and serve immediately. Spoon into serving dishes and top with the remaining squash. Sprinkle with the rest of the cheese and serve immediately. Recipe tips If you are adhering to a gluten-free diet, make sure you use gluten-free yeast extract."
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} | e7c65771ebca94f327b790c89c02e8fc1fe21109ff51015701a9d6488695a5e8 | Tomato risotto recipe
An average of 3.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomatorisotto_92965_16x9.jpg A beautiful summer tomato vegetable risotto with squash and fennel. Go the whole hog and make Raymond's tomato essence. 2 tbsp olive oil, plus extra for drizzling½ onion, finely chopped¼ garlic clove, crushed200g/7oz risotto rice, such as carnaroliSalt and freshly ground black pepper150g/5oz butternut squash, peeled and cut into 1cm/½in cubes300ml/10½fl oz water300ml/10½fl oz tomato essence or passata10 cherry tomatoes, halved2 baby courgettes, halved lengthways and sliced into 1cm/½in thick pieces1 baby fennel, sliced½ tsp coriander seeds, lightly crushed80g/3oz peas2 tbsp mascarpone cheese4 tsp freshly grated parmesan, plus extra for sprinkling4 tbsp baby salad leaves 2 tbsp olive oil, plus extra for drizzling ½ onion, finely chopped ¼ garlic clove, crushed 200g/7oz risotto rice, such as carnaroli Salt and freshly ground black pepper 150g/5oz butternut squash, peeled and cut into 1cm/½in cubes 300ml/10½fl oz water 300ml/10½fl oz tomato essence or passata tomato essence 10 cherry tomatoes, halved 2 baby courgettes, halved lengthways and sliced into 1cm/½in thick pieces 1 baby fennel, sliced ½ tsp coriander seeds, lightly crushed 80g/3oz peas 2 tbsp mascarpone cheese 4 tsp freshly grated parmesan, plus extra for sprinkling 4 tbsp baby salad leaves Method Preheat the oven to 200C/180C Fan/Gas 6.Heat a pan over a medium heat, add the olive oil and gently fry the onion for 3–4 minutes, or until tender. Add the garlic and fry for a further minute. Add the rice, stirring well to coat in the olive oil. Fry for 1–2 minutes, or until the rice is translucent. Season with salt and freshly ground black pepper. Add the butternut squash to the pan and mix well. Add the water and half of the tomato essence, then bring to a gentle simmer. Cover with a lid and cook for 15 minutes.Place the remaining tomato essence into a saucepan and warm through.Meanwhile, place the halved cherry tomatoes onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground black pepper. Roast in the oven for 5–6 minutes, or until the tomatoes are just tender and collapsed slightly. By now, the rice should have absorbed all of the liquid. Remove the lid and stir well. Add the courgettes, baby fennel and coriander seeds and cook for a couple of minutes. Add the peas, mascarpone and parmesan and stir well, adding a little extra tomato essence if the risotto is too dry. To serve, spoon the risotto into a small serving bowl. Top with a few roasted tomatoes, a little sprinkling of parmesan and some micro leaves. Spoon over the warmed tomato essence. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat a pan over a medium heat, add the olive oil and gently fry the onion for 3–4 minutes, or until tender. Add the garlic and fry for a further minute. Heat a pan over a medium heat, add the olive oil and gently fry the onion for 3–4 minutes, or until tender. Add the garlic and fry for a further minute. Add the rice, stirring well to coat in the olive oil. Fry for 1–2 minutes, or until the rice is translucent. Season with salt and freshly ground black pepper. Add the rice, stirring well to coat in the olive oil. Fry for 1–2 minutes, or until the rice is translucent. Season with salt and freshly ground black pepper. Add the butternut squash to the pan and mix well. Add the water and half of the tomato essence, then bring to a gentle simmer. Cover with a lid and cook for 15 minutes. Add the butternut squash to the pan and mix well. Add the water and half of the tomato essence, then bring to a gentle simmer. Cover with a lid and cook for 15 minutes. Place the remaining tomato essence into a saucepan and warm through. Place the remaining tomato essence into a saucepan and warm through. Meanwhile, place the halved cherry tomatoes onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground black pepper. Roast in the oven for 5–6 minutes, or until the tomatoes are just tender and collapsed slightly. Meanwhile, place the halved cherry tomatoes onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground black pepper. Roast in the oven for 5–6 minutes, or until the tomatoes are just tender and collapsed slightly. By now, the rice should have absorbed all of the liquid. Remove the lid and stir well. Add the courgettes, baby fennel and coriander seeds and cook for a couple of minutes. Add the peas, mascarpone and parmesan and stir well, adding a little extra tomato essence if the risotto is too dry. By now, the rice should have absorbed all of the liquid. Remove the lid and stir well. Add the courgettes, baby fennel and coriander seeds and cook for a couple of minutes. Add the peas, mascarpone and parmesan and stir well, adding a little extra tomato essence if the risotto is too dry. To serve, spoon the risotto into a small serving bowl. Top with a few roasted tomatoes, a little sprinkling of parmesan and some micro leaves. Spoon over the warmed tomato essence. To serve, spoon the risotto into a small serving bowl. Top with a few roasted tomatoes, a little sprinkling of parmesan and some micro leaves. Spoon over the warmed tomato essence. | {
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"title": "Tomato risotto recipe",
"content": "An average of 3.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomatorisotto_92965_16x9.jpg A beautiful summer tomato vegetable risotto with squash and fennel. Go the whole hog and make Raymond's tomato essence. 2 tbsp olive oil, plus extra for drizzling½ onion, finely chopped¼ garlic clove, crushed200g/7oz risotto rice, such as carnaroliSalt and freshly ground black pepper150g/5oz butternut squash, peeled and cut into 1cm/½in cubes300ml/10½fl oz water300ml/10½fl oz tomato essence or passata10 cherry tomatoes, halved2 baby courgettes, halved lengthways and sliced into 1cm/½in thick pieces1 baby fennel, sliced½ tsp coriander seeds, lightly crushed80g/3oz peas2 tbsp mascarpone cheese4 tsp freshly grated parmesan, plus extra for sprinkling4 tbsp baby salad leaves 2 tbsp olive oil, plus extra for drizzling ½ onion, finely chopped ¼ garlic clove, crushed 200g/7oz risotto rice, such as carnaroli Salt and freshly ground black pepper 150g/5oz butternut squash, peeled and cut into 1cm/½in cubes 300ml/10½fl oz water 300ml/10½fl oz tomato essence or passata tomato essence 10 cherry tomatoes, halved 2 baby courgettes, halved lengthways and sliced into 1cm/½in thick pieces 1 baby fennel, sliced ½ tsp coriander seeds, lightly crushed 80g/3oz peas 2 tbsp mascarpone cheese 4 tsp freshly grated parmesan, plus extra for sprinkling 4 tbsp baby salad leaves Method Preheat the oven to 200C/180C Fan/Gas 6.Heat a pan over a medium heat, add the olive oil and gently fry the onion for 3–4 minutes, or until tender. Add the garlic and fry for a further minute. Add the rice, stirring well to coat in the olive oil. Fry for 1–2 minutes, or until the rice is translucent. Season with salt and freshly ground black pepper. Add the butternut squash to the pan and mix well. Add the water and half of the tomato essence, then bring to a gentle simmer. Cover with a lid and cook for 15 minutes.Place the remaining tomato essence into a saucepan and warm through.Meanwhile, place the halved cherry tomatoes onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground black pepper. Roast in the oven for 5–6 minutes, or until the tomatoes are just tender and collapsed slightly. By now, the rice should have absorbed all of the liquid. Remove the lid and stir well. Add the courgettes, baby fennel and coriander seeds and cook for a couple of minutes. Add the peas, mascarpone and parmesan and stir well, adding a little extra tomato essence if the risotto is too dry. To serve, spoon the risotto into a small serving bowl. Top with a few roasted tomatoes, a little sprinkling of parmesan and some micro leaves. Spoon over the warmed tomato essence. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat a pan over a medium heat, add the olive oil and gently fry the onion for 3–4 minutes, or until tender. Add the garlic and fry for a further minute. Heat a pan over a medium heat, add the olive oil and gently fry the onion for 3–4 minutes, or until tender. Add the garlic and fry for a further minute. Add the rice, stirring well to coat in the olive oil. Fry for 1–2 minutes, or until the rice is translucent. Season with salt and freshly ground black pepper. Add the rice, stirring well to coat in the olive oil. Fry for 1–2 minutes, or until the rice is translucent. Season with salt and freshly ground black pepper. Add the butternut squash to the pan and mix well. Add the water and half of the tomato essence, then bring to a gentle simmer. Cover with a lid and cook for 15 minutes. Add the butternut squash to the pan and mix well. Add the water and half of the tomato essence, then bring to a gentle simmer. Cover with a lid and cook for 15 minutes. Place the remaining tomato essence into a saucepan and warm through. Place the remaining tomato essence into a saucepan and warm through. Meanwhile, place the halved cherry tomatoes onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground black pepper. Roast in the oven for 5–6 minutes, or until the tomatoes are just tender and collapsed slightly. Meanwhile, place the halved cherry tomatoes onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground black pepper. Roast in the oven for 5–6 minutes, or until the tomatoes are just tender and collapsed slightly. By now, the rice should have absorbed all of the liquid. Remove the lid and stir well. Add the courgettes, baby fennel and coriander seeds and cook for a couple of minutes. Add the peas, mascarpone and parmesan and stir well, adding a little extra tomato essence if the risotto is too dry. By now, the rice should have absorbed all of the liquid. Remove the lid and stir well. Add the courgettes, baby fennel and coriander seeds and cook for a couple of minutes. Add the peas, mascarpone and parmesan and stir well, adding a little extra tomato essence if the risotto is too dry. To serve, spoon the risotto into a small serving bowl. Top with a few roasted tomatoes, a little sprinkling of parmesan and some micro leaves. Spoon over the warmed tomato essence. To serve, spoon the risotto into a small serving bowl. Top with a few roasted tomatoes, a little sprinkling of parmesan and some micro leaves. Spoon over the warmed tomato essence."
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} | 35c52d23f65901581648ac33ece45442e772d07e45b9f2d6beb8237cea6afd35 | Fig caprese with frozen grated pickles recipe
An average of 5.0 out of 5 stars from 1 rating A refreshing and innovative caprese salad of fresh figs with mozzarella topped with frozen grated pickle. 2 large mozzarella or burrata6 ripe figs, quartered2 tbsp olive oilsmall bunch fresh basil, leaves left whole1 large pickled gherkins (or jalapenos), frozenpinch sea salt 2 large mozzarella or burrata 6 ripe figs, quartered 2 tbsp olive oil small bunch fresh basil, leaves left whole 1 large pickled gherkins (or jalapenos), frozen pinch sea salt Method On a large platter tear over the mozzarella or burrata. Scatter over the figs quarters. Drizzle of the olive oil and sprinkle of sea salt. Scatter over the whole fresh basil leaves Take the frozen gherkin, and grate over the entire dish. On a large platter tear over the mozzarella or burrata. Scatter over the figs quarters. Drizzle of the olive oil and sprinkle of sea salt. Scatter over the whole fresh basil leaves On a large platter tear over the mozzarella or burrata. Scatter over the figs quarters. Drizzle of the olive oil and sprinkle of sea salt. Scatter over the whole fresh basil leaves Take the frozen gherkin, and grate over the entire dish. Take the frozen gherkin, and grate over the entire dish. | {
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"title": "Fig caprese with frozen grated pickles recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A refreshing and innovative caprese salad of fresh figs with mozzarella topped with frozen grated pickle. 2 large mozzarella or burrata6 ripe figs, quartered2 tbsp olive oilsmall bunch fresh basil, leaves left whole1 large pickled gherkins (or jalapenos), frozenpinch sea salt 2 large mozzarella or burrata 6 ripe figs, quartered 2 tbsp olive oil small bunch fresh basil, leaves left whole 1 large pickled gherkins (or jalapenos), frozen pinch sea salt Method On a large platter tear over the mozzarella or burrata. Scatter over the figs quarters. Drizzle of the olive oil and sprinkle of sea salt. Scatter over the whole fresh basil leaves Take the frozen gherkin, and grate over the entire dish. On a large platter tear over the mozzarella or burrata. Scatter over the figs quarters. Drizzle of the olive oil and sprinkle of sea salt. Scatter over the whole fresh basil leaves On a large platter tear over the mozzarella or burrata. Scatter over the figs quarters. Drizzle of the olive oil and sprinkle of sea salt. Scatter over the whole fresh basil leaves Take the frozen gherkin, and grate over the entire dish. Take the frozen gherkin, and grate over the entire dish."
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} | 1a4c584e99f24732bf616c638c0248ca7d8c9094a5cd719dd2c7c149dbef0729 | Hake with button mushrooms and vinegar recipe
For the hake, sprinkle one side of the hake with salt flakes. Set aside.For the mushroom purée, heat the butter in a saucepan over a medium heat. Add the onion and garlic and season with a pinch of salt. Fry for 3-4 minutes, or until softened.Add 200g/7oz of the button mushrooms and continue to cook for a further 1-2 minutes, stirring regularly. Pour in the sherry and bring to the boil, then add the dried mushrooms. Reduce the heat until the mixture is simmering and continue to simmer until most of the liquid has evaporated.Add the double cream and return the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 4-5 minutes, or until the volume of liquid has reduced by one-third. Remove from the heat and set aside to cool slightly.In a food processor, blend the mushroom mixture to a purée, adding the yoghurt as you blend. Strain the purée through a fine sieve into a clean saucepan, then keep warm over a low heat.For the celery root, bring 200ml/7fl oz water to the boil in a frying pan. Add the butter and a pinch of salt, then add the celery root and reduce the heat until the water is simmering. Continue to simmer for 20-25 minutes, or until most of the water has evaporated. Baste the celery root with the buttery juices remaining in the pan, then sprinkle over the thyme leaves and set aside. Keep warm.For the mushroom purée, sprinkle the remaining mushrooms with sea salt and set aside for 5 minutes.For the hake and butter sauce, sprinkle the flour onto a plate. Dust the hake in flour to completely cover. Heat the oil in a frying pan over a medium heat. Add the fish and fry for 5-6 minutes, or until crisp and golden-brown on one side. Turn the fish over, add the butter and cook for 4-5 minutes, or until the hake is crisp and golden-brown on both sides and the butter has turned brown.Add the malt vinegar and thyme to the pan, then baste the fish in the butter and vinegar mixture. Remove the fish from the pan. Add the sugar to the pan, stirring it in the butter and vinegar mixture until dissolved. Stir in the chopped celery leaves.To serve, put a spoonful of the mushroom purée into the centre of each plate. Place one piece of celery root on top with the hake alongside. Garnish with the salted mushrooms and a few sliced celery leaves, then drizzle the butter sauce around the edge of the plates. Finish with the toasted hazelnuts. For the hake, sprinkle one side of the hake with salt flakes. Set aside. For the hake, sprinkle one side of the hake with salt flakes. Set aside. For the mushroom purée, heat the butter in a saucepan over a medium heat. Add the onion and garlic and season with a pinch of salt. Fry for 3-4 minutes, or until softened. For the mushroom purée, heat the butter in a saucepan over a medium heat. Add the onion and garlic and season with a pinch of salt. Fry for 3-4 minutes, or until softened. Add 200g/7oz of the button mushrooms and continue to cook for a further 1-2 minutes, stirring regularly. Pour in the sherry and bring to the boil, then add the dried mushrooms. Reduce the heat until the mixture is simmering and continue to simmer until most of the liquid has evaporated. Add 200g/7oz of the button mushrooms and continue to cook for a further 1-2 minutes, stirring regularly. Pour in the sherry and bring to the boil, then add the dried mushrooms. Reduce the heat until the mixture is simmering and continue to simmer until most of the liquid has evaporated. Add the double cream and return the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 4-5 minutes, or until the volume of liquid has reduced by one-third. Remove from the heat and set aside to cool slightly. Add the double cream and return the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 4-5 minutes, or until the volume of liquid has reduced by one-third. Remove from the heat and set aside to cool slightly. In a food processor, blend the mushroom mixture to a purée, adding the yoghurt as you blend. Strain the purée through a fine sieve into a clean saucepan, then keep warm over a low heat. In a food processor, blend the mushroom mixture to a purée, adding the yoghurt as you blend. Strain the purée through a fine sieve into a clean saucepan, then keep warm over a low heat. For the celery root, bring 200ml/7fl oz water to the boil in a frying pan. Add the butter and a pinch of salt, then add the celery root and reduce the heat until the water is simmering. Continue to simmer for 20-25 minutes, or until most of the water has evaporated. Baste the celery root with the buttery juices remaining in the pan, then sprinkle over the thyme leaves and set aside. Keep warm. For the celery root, bring 200ml/7fl oz water to the boil in a frying pan. Add the butter and a pinch of salt, then add the celery root and reduce the heat until the water is simmering. Continue to simmer for 20-25 minutes, or until most of the water has evaporated. Baste the celery root with the buttery juices remaining in the pan, then sprinkle over the thyme leaves and set aside. Keep warm. For the mushroom purée, sprinkle the remaining mushrooms with sea salt and set aside for 5 minutes. For the mushroom purée, sprinkle the remaining mushrooms with sea salt and set aside for 5 minutes. For the hake and butter sauce, sprinkle the flour onto a plate. Dust the hake in flour to completely cover. For the hake and butter sauce, sprinkle the flour onto a plate. Dust the hake in flour to completely cover. Heat the oil in a frying pan over a medium heat. Add the fish and fry for 5-6 minutes, or until crisp and golden-brown on one side. Turn the fish over, add the butter and cook for 4-5 minutes, or until the hake is crisp and golden-brown on both sides and the butter has turned brown. Heat the oil in a frying pan over a medium heat. Add the fish and fry for 5-6 minutes, or until crisp and golden-brown on one side. Turn the fish over, add the butter and cook for 4-5 minutes, or until the hake is crisp and golden-brown on both sides and the butter has turned brown. Add the malt vinegar and thyme to the pan, then baste the fish in the butter and vinegar mixture. Remove the fish from the pan. Add the malt vinegar and thyme to the pan, then baste the fish in the butter and vinegar mixture. Remove the fish from the pan. Add the sugar to the pan, stirring it in the butter and vinegar mixture until dissolved. Stir in the chopped celery leaves. Add the sugar to the pan, stirring it in the butter and vinegar mixture until dissolved. Stir in the chopped celery leaves. To serve, put a spoonful of the mushroom purée into the centre of each plate. Place one piece of celery root on top with the hake alongside. Garnish with the salted mushrooms and a few sliced celery leaves, then drizzle the butter sauce around the edge of the plates. Finish with the toasted hazelnuts. To serve, put a spoonful of the mushroom purée into the centre of each plate. Place one piece of celery root on top with the hake alongside. Garnish with the salted mushrooms and a few sliced celery leaves, then drizzle the butter sauce around the edge of the plates. Finish with the toasted hazelnuts. | {
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"title": "Hake with button mushrooms and vinegar recipe",
"content": "For the hake, sprinkle one side of the hake with salt flakes. Set aside.For the mushroom purée, heat the butter in a saucepan over a medium heat. Add the onion and garlic and season with a pinch of salt. Fry for 3-4 minutes, or until softened.Add 200g/7oz of the button mushrooms and continue to cook for a further 1-2 minutes, stirring regularly. Pour in the sherry and bring to the boil, then add the dried mushrooms. Reduce the heat until the mixture is simmering and continue to simmer until most of the liquid has evaporated.Add the double cream and return the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 4-5 minutes, or until the volume of liquid has reduced by one-third. Remove from the heat and set aside to cool slightly.In a food processor, blend the mushroom mixture to a purée, adding the yoghurt as you blend. Strain the purée through a fine sieve into a clean saucepan, then keep warm over a low heat.For the celery root, bring 200ml/7fl oz water to the boil in a frying pan. Add the butter and a pinch of salt, then add the celery root and reduce the heat until the water is simmering. Continue to simmer for 20-25 minutes, or until most of the water has evaporated. Baste the celery root with the buttery juices remaining in the pan, then sprinkle over the thyme leaves and set aside. Keep warm.For the mushroom purée, sprinkle the remaining mushrooms with sea salt and set aside for 5 minutes.For the hake and butter sauce, sprinkle the flour onto a plate. Dust the hake in flour to completely cover. Heat the oil in a frying pan over a medium heat. Add the fish and fry for 5-6 minutes, or until crisp and golden-brown on one side. Turn the fish over, add the butter and cook for 4-5 minutes, or until the hake is crisp and golden-brown on both sides and the butter has turned brown.Add the malt vinegar and thyme to the pan, then baste the fish in the butter and vinegar mixture. Remove the fish from the pan. Add the sugar to the pan, stirring it in the butter and vinegar mixture until dissolved. Stir in the chopped celery leaves.To serve, put a spoonful of the mushroom purée into the centre of each plate. Place one piece of celery root on top with the hake alongside. Garnish with the salted mushrooms and a few sliced celery leaves, then drizzle the butter sauce around the edge of the plates. Finish with the toasted hazelnuts. For the hake, sprinkle one side of the hake with salt flakes. Set aside. For the hake, sprinkle one side of the hake with salt flakes. Set aside. For the mushroom purée, heat the butter in a saucepan over a medium heat. Add the onion and garlic and season with a pinch of salt. Fry for 3-4 minutes, or until softened. For the mushroom purée, heat the butter in a saucepan over a medium heat. Add the onion and garlic and season with a pinch of salt. Fry for 3-4 minutes, or until softened. Add 200g/7oz of the button mushrooms and continue to cook for a further 1-2 minutes, stirring regularly. Pour in the sherry and bring to the boil, then add the dried mushrooms. Reduce the heat until the mixture is simmering and continue to simmer until most of the liquid has evaporated. Add 200g/7oz of the button mushrooms and continue to cook for a further 1-2 minutes, stirring regularly. Pour in the sherry and bring to the boil, then add the dried mushrooms. Reduce the heat until the mixture is simmering and continue to simmer until most of the liquid has evaporated. Add the double cream and return the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 4-5 minutes, or until the volume of liquid has reduced by one-third. Remove from the heat and set aside to cool slightly. Add the double cream and return the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 4-5 minutes, or until the volume of liquid has reduced by one-third. Remove from the heat and set aside to cool slightly. In a food processor, blend the mushroom mixture to a purée, adding the yoghurt as you blend. Strain the purée through a fine sieve into a clean saucepan, then keep warm over a low heat. In a food processor, blend the mushroom mixture to a purée, adding the yoghurt as you blend. Strain the purée through a fine sieve into a clean saucepan, then keep warm over a low heat. For the celery root, bring 200ml/7fl oz water to the boil in a frying pan. Add the butter and a pinch of salt, then add the celery root and reduce the heat until the water is simmering. Continue to simmer for 20-25 minutes, or until most of the water has evaporated. Baste the celery root with the buttery juices remaining in the pan, then sprinkle over the thyme leaves and set aside. Keep warm. For the celery root, bring 200ml/7fl oz water to the boil in a frying pan. Add the butter and a pinch of salt, then add the celery root and reduce the heat until the water is simmering. Continue to simmer for 20-25 minutes, or until most of the water has evaporated. Baste the celery root with the buttery juices remaining in the pan, then sprinkle over the thyme leaves and set aside. Keep warm. For the mushroom purée, sprinkle the remaining mushrooms with sea salt and set aside for 5 minutes. For the mushroom purée, sprinkle the remaining mushrooms with sea salt and set aside for 5 minutes. For the hake and butter sauce, sprinkle the flour onto a plate. Dust the hake in flour to completely cover. For the hake and butter sauce, sprinkle the flour onto a plate. Dust the hake in flour to completely cover. Heat the oil in a frying pan over a medium heat. Add the fish and fry for 5-6 minutes, or until crisp and golden-brown on one side. Turn the fish over, add the butter and cook for 4-5 minutes, or until the hake is crisp and golden-brown on both sides and the butter has turned brown. Heat the oil in a frying pan over a medium heat. Add the fish and fry for 5-6 minutes, or until crisp and golden-brown on one side. Turn the fish over, add the butter and cook for 4-5 minutes, or until the hake is crisp and golden-brown on both sides and the butter has turned brown. Add the malt vinegar and thyme to the pan, then baste the fish in the butter and vinegar mixture. Remove the fish from the pan. Add the malt vinegar and thyme to the pan, then baste the fish in the butter and vinegar mixture. Remove the fish from the pan. Add the sugar to the pan, stirring it in the butter and vinegar mixture until dissolved. Stir in the chopped celery leaves. Add the sugar to the pan, stirring it in the butter and vinegar mixture until dissolved. Stir in the chopped celery leaves. To serve, put a spoonful of the mushroom purée into the centre of each plate. Place one piece of celery root on top with the hake alongside. Garnish with the salted mushrooms and a few sliced celery leaves, then drizzle the butter sauce around the edge of the plates. Finish with the toasted hazelnuts. To serve, put a spoonful of the mushroom purée into the centre of each plate. Place one piece of celery root on top with the hake alongside. Garnish with the salted mushrooms and a few sliced celery leaves, then drizzle the butter sauce around the edge of the plates. Finish with the toasted hazelnuts."
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} | 400b8b7ab680dd48d6986a69513716149778900f4559065930195b12bb8be96f | Cod in a pistachio and matcha crumb recipe
To make the cod, pat the fish dry with a clean tea towel or kitchen paper and season with salt and pepper. Blitz the pistachio nuts to crumbs in a food processor and tip into a large bowl. Add the panko breadcrumbs and matcha powder and stir well. Whisk the egg in a second bowl. Put the flour into a third bowl. Set aside. To make the mushy peas, cook the peas in a saucepan of boiling water for 5–7 minutes, or until very soft. Drain and return to the pan. Add the butter, mint, oil, salt, lemon juice and wasabi paste. Using a potato masher, mash into a thick, slightly lumpy purée. Season and set aside.To make the chips, rinse the sweet potatoes in cold water and pat dry on a clean tea towel. Mix the cornflour with ½ teaspoon of salt and 75ml/2½fl oz of water in a large bowl to make a thin paste. Add the sweet potatoes and toss until well coated. Heat the sunflower oil in a deep-fat fryer or deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add half the chips using tongs, a chip at a time so they don’t stick together, and fry for 3 minutes, or until crisp. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining chips. Set aside.To cook the fish, dust one of the fish fillets all over in the flour, dip into the beaten egg and then into the crumb mixture, turning until evenly coated. Repeat with the remaining fish pieces.Use a spatula to carefully lower two of the fish fillets into the fryer, then cook for 3–4 minutes, or until golden-brown. Carefully turn over and fry on the other side for a further 3–4 minutes, or until cooked through. The time can vary according to the thickness of each fillet. Drain on kitchen paper then transfer to a low oven to keep warm while you cook the remaining fish fillets. To make the tempura peas, put the cornflour, flour, egg and iced water in a bowl and whisk until smooth. Add the peas to the batter, and toss until well coated. Drop half the peas, one at a time, gently into the hot oil using tongs and cook for 1½–2 minutes, or until the batter is crisp and the peas are tender. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining peas.Return the chips in two batches to the hot oil, very carefully and cook for 1–2 minutes more, or until nicely browned and crisp. Drain on kitchen paper, sprinkle with nori flakes or a little sea salt and serve with the cooked fish, mushy peas, tempura peas and lemon wedges for squeezing. To make the cod, pat the fish dry with a clean tea towel or kitchen paper and season with salt and pepper. To make the cod, pat the fish dry with a clean tea towel or kitchen paper and season with salt and pepper. Blitz the pistachio nuts to crumbs in a food processor and tip into a large bowl. Add the panko breadcrumbs and matcha powder and stir well. Whisk the egg in a second bowl. Put the flour into a third bowl. Set aside. Blitz the pistachio nuts to crumbs in a food processor and tip into a large bowl. Add the panko breadcrumbs and matcha powder and stir well. Whisk the egg in a second bowl. Put the flour into a third bowl. Set aside. To make the mushy peas, cook the peas in a saucepan of boiling water for 5–7 minutes, or until very soft. Drain and return to the pan. Add the butter, mint, oil, salt, lemon juice and wasabi paste. Using a potato masher, mash into a thick, slightly lumpy purée. Season and set aside. To make the mushy peas, cook the peas in a saucepan of boiling water for 5–7 minutes, or until very soft. Drain and return to the pan. Add the butter, mint, oil, salt, lemon juice and wasabi paste. Using a potato masher, mash into a thick, slightly lumpy purée. Season and set aside. To make the chips, rinse the sweet potatoes in cold water and pat dry on a clean tea towel. Mix the cornflour with ½ teaspoon of salt and 75ml/2½fl oz of water in a large bowl to make a thin paste. Add the sweet potatoes and toss until well coated. To make the chips, rinse the sweet potatoes in cold water and pat dry on a clean tea towel. Mix the cornflour with ½ teaspoon of salt and 75ml/2½fl oz of water in a large bowl to make a thin paste. Add the sweet potatoes and toss until well coated. Heat the sunflower oil in a deep-fat fryer or deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add half the chips using tongs, a chip at a time so they don’t stick together, and fry for 3 minutes, or until crisp. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining chips. Set aside. Heat the sunflower oil in a deep-fat fryer or deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add half the chips using tongs, a chip at a time so they don’t stick together, and fry for 3 minutes, or until crisp. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining chips. Set aside. To cook the fish, dust one of the fish fillets all over in the flour, dip into the beaten egg and then into the crumb mixture, turning until evenly coated. Repeat with the remaining fish pieces. To cook the fish, dust one of the fish fillets all over in the flour, dip into the beaten egg and then into the crumb mixture, turning until evenly coated. Repeat with the remaining fish pieces. Use a spatula to carefully lower two of the fish fillets into the fryer, then cook for 3–4 minutes, or until golden-brown. Carefully turn over and fry on the other side for a further 3–4 minutes, or until cooked through. The time can vary according to the thickness of each fillet. Drain on kitchen paper then transfer to a low oven to keep warm while you cook the remaining fish fillets. Use a spatula to carefully lower two of the fish fillets into the fryer, then cook for 3–4 minutes, or until golden-brown. Carefully turn over and fry on the other side for a further 3–4 minutes, or until cooked through. The time can vary according to the thickness of each fillet. Drain on kitchen paper then transfer to a low oven to keep warm while you cook the remaining fish fillets. To make the tempura peas, put the cornflour, flour, egg and iced water in a bowl and whisk until smooth. Add the peas to the batter, and toss until well coated. Drop half the peas, one at a time, gently into the hot oil using tongs and cook for 1½–2 minutes, or until the batter is crisp and the peas are tender. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining peas. To make the tempura peas, put the cornflour, flour, egg and iced water in a bowl and whisk until smooth. Add the peas to the batter, and toss until well coated. Drop half the peas, one at a time, gently into the hot oil using tongs and cook for 1½–2 minutes, or until the batter is crisp and the peas are tender. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining peas. Return the chips in two batches to the hot oil, very carefully and cook for 1–2 minutes more, or until nicely browned and crisp. Drain on kitchen paper, sprinkle with nori flakes or a little sea salt and serve with the cooked fish, mushy peas, tempura peas and lemon wedges for squeezing. Return the chips in two batches to the hot oil, very carefully and cook for 1–2 minutes more, or until nicely browned and crisp. Drain on kitchen paper, sprinkle with nori flakes or a little sea salt and serve with the cooked fish, mushy peas, tempura peas and lemon wedges for squeezing. | {
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"title": "Cod in a pistachio and matcha crumb recipe",
"content": "To make the cod, pat the fish dry with a clean tea towel or kitchen paper and season with salt and pepper. Blitz the pistachio nuts to crumbs in a food processor and tip into a large bowl. Add the panko breadcrumbs and matcha powder and stir well. Whisk the egg in a second bowl. Put the flour into a third bowl. Set aside. To make the mushy peas, cook the peas in a saucepan of boiling water for 5–7 minutes, or until very soft. Drain and return to the pan. Add the butter, mint, oil, salt, lemon juice and wasabi paste. Using a potato masher, mash into a thick, slightly lumpy purée. Season and set aside.To make the chips, rinse the sweet potatoes in cold water and pat dry on a clean tea towel. Mix the cornflour with ½ teaspoon of salt and 75ml/2½fl oz of water in a large bowl to make a thin paste. Add the sweet potatoes and toss until well coated. Heat the sunflower oil in a deep-fat fryer or deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add half the chips using tongs, a chip at a time so they don’t stick together, and fry for 3 minutes, or until crisp. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining chips. Set aside.To cook the fish, dust one of the fish fillets all over in the flour, dip into the beaten egg and then into the crumb mixture, turning until evenly coated. Repeat with the remaining fish pieces.Use a spatula to carefully lower two of the fish fillets into the fryer, then cook for 3–4 minutes, or until golden-brown. Carefully turn over and fry on the other side for a further 3–4 minutes, or until cooked through. The time can vary according to the thickness of each fillet. Drain on kitchen paper then transfer to a low oven to keep warm while you cook the remaining fish fillets. To make the tempura peas, put the cornflour, flour, egg and iced water in a bowl and whisk until smooth. Add the peas to the batter, and toss until well coated. Drop half the peas, one at a time, gently into the hot oil using tongs and cook for 1½–2 minutes, or until the batter is crisp and the peas are tender. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining peas.Return the chips in two batches to the hot oil, very carefully and cook for 1–2 minutes more, or until nicely browned and crisp. Drain on kitchen paper, sprinkle with nori flakes or a little sea salt and serve with the cooked fish, mushy peas, tempura peas and lemon wedges for squeezing. To make the cod, pat the fish dry with a clean tea towel or kitchen paper and season with salt and pepper. To make the cod, pat the fish dry with a clean tea towel or kitchen paper and season with salt and pepper. Blitz the pistachio nuts to crumbs in a food processor and tip into a large bowl. Add the panko breadcrumbs and matcha powder and stir well. Whisk the egg in a second bowl. Put the flour into a third bowl. Set aside. Blitz the pistachio nuts to crumbs in a food processor and tip into a large bowl. Add the panko breadcrumbs and matcha powder and stir well. Whisk the egg in a second bowl. Put the flour into a third bowl. Set aside. To make the mushy peas, cook the peas in a saucepan of boiling water for 5–7 minutes, or until very soft. Drain and return to the pan. Add the butter, mint, oil, salt, lemon juice and wasabi paste. Using a potato masher, mash into a thick, slightly lumpy purée. Season and set aside. To make the mushy peas, cook the peas in a saucepan of boiling water for 5–7 minutes, or until very soft. Drain and return to the pan. Add the butter, mint, oil, salt, lemon juice and wasabi paste. Using a potato masher, mash into a thick, slightly lumpy purée. Season and set aside. To make the chips, rinse the sweet potatoes in cold water and pat dry on a clean tea towel. Mix the cornflour with ½ teaspoon of salt and 75ml/2½fl oz of water in a large bowl to make a thin paste. Add the sweet potatoes and toss until well coated. To make the chips, rinse the sweet potatoes in cold water and pat dry on a clean tea towel. Mix the cornflour with ½ teaspoon of salt and 75ml/2½fl oz of water in a large bowl to make a thin paste. Add the sweet potatoes and toss until well coated. Heat the sunflower oil in a deep-fat fryer or deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add half the chips using tongs, a chip at a time so they don’t stick together, and fry for 3 minutes, or until crisp. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining chips. Set aside. Heat the sunflower oil in a deep-fat fryer or deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add half the chips using tongs, a chip at a time so they don’t stick together, and fry for 3 minutes, or until crisp. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining chips. Set aside. To cook the fish, dust one of the fish fillets all over in the flour, dip into the beaten egg and then into the crumb mixture, turning until evenly coated. Repeat with the remaining fish pieces. To cook the fish, dust one of the fish fillets all over in the flour, dip into the beaten egg and then into the crumb mixture, turning until evenly coated. Repeat with the remaining fish pieces. Use a spatula to carefully lower two of the fish fillets into the fryer, then cook for 3–4 minutes, or until golden-brown. Carefully turn over and fry on the other side for a further 3–4 minutes, or until cooked through. The time can vary according to the thickness of each fillet. Drain on kitchen paper then transfer to a low oven to keep warm while you cook the remaining fish fillets. Use a spatula to carefully lower two of the fish fillets into the fryer, then cook for 3–4 minutes, or until golden-brown. Carefully turn over and fry on the other side for a further 3–4 minutes, or until cooked through. The time can vary according to the thickness of each fillet. Drain on kitchen paper then transfer to a low oven to keep warm while you cook the remaining fish fillets. To make the tempura peas, put the cornflour, flour, egg and iced water in a bowl and whisk until smooth. Add the peas to the batter, and toss until well coated. Drop half the peas, one at a time, gently into the hot oil using tongs and cook for 1½–2 minutes, or until the batter is crisp and the peas are tender. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining peas. To make the tempura peas, put the cornflour, flour, egg and iced water in a bowl and whisk until smooth. Add the peas to the batter, and toss until well coated. Drop half the peas, one at a time, gently into the hot oil using tongs and cook for 1½–2 minutes, or until the batter is crisp and the peas are tender. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining peas. Return the chips in two batches to the hot oil, very carefully and cook for 1–2 minutes more, or until nicely browned and crisp. Drain on kitchen paper, sprinkle with nori flakes or a little sea salt and serve with the cooked fish, mushy peas, tempura peas and lemon wedges for squeezing. Return the chips in two batches to the hot oil, very carefully and cook for 1–2 minutes more, or until nicely browned and crisp. Drain on kitchen paper, sprinkle with nori flakes or a little sea salt and serve with the cooked fish, mushy peas, tempura peas and lemon wedges for squeezing."
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} | dc52c7fe5b3400886b814c06847986325348a8bd5da31f8865355a60b0668d2a | Berry sea moss chia pudding recipe
An average of 0.0 out of 5 stars from 0 ratings Berries, yoghurt, sea moss and chia seeds make for a refreshing and healthy start to the day. 150g/5½oz blackberries, blueberries or strawberries 200ml/7fl oz oat milk85g/3oz coconut yoghurt1 tbsp agave syrup or maple syrup2 tbsp strawberry sea moss gel100g/3½oz chia seeds1 tsp vanilla extract40g/1½oz coconut chips, to garnish100g/3½oz raspberries, to garnish 150g/5½oz blackberries, blueberries or strawberries 200ml/7fl oz oat milk 85g/3oz coconut yoghurt 1 tbsp agave syrup or maple syrup 2 tbsp strawberry sea moss gel 100g/3½oz chia seeds 1 tsp vanilla extract 40g/1½oz coconut chips, to garnish 100g/3½oz raspberries, to garnish 150g/5½oz fresh raspberries2 tbsp lemon juice2 tbsp strawberry sea moss gel 150g/5½oz fresh raspberries 2 tbsp lemon juice 2 tbsp strawberry sea moss gel Method To make the berry sea moss chia pudding, in a blender, blend the mix of berries, oat milk, coconut yogurt, agave syrup and sea moss gel together into a liquid smoothie. Add the chia seeds, mix well then leave to bloom for at least 3–4 hours (ideally overnight), in the fridge.For the coulis, blend the raspberries, lemon juice and sea moss gel together. Layer small glasses or pots with the chia pudding and coulis. Top with coconut chips and raspberries to decorate. To make the berry sea moss chia pudding, in a blender, blend the mix of berries, oat milk, coconut yogurt, agave syrup and sea moss gel together into a liquid smoothie. To make the berry sea moss chia pudding, in a blender, blend the mix of berries, oat milk, coconut yogurt, agave syrup and sea moss gel together into a liquid smoothie. Add the chia seeds, mix well then leave to bloom for at least 3–4 hours (ideally overnight), in the fridge. Add the chia seeds, mix well then leave to bloom for at least 3–4 hours (ideally overnight), in the fridge. For the coulis, blend the raspberries, lemon juice and sea moss gel together. Layer small glasses or pots with the chia pudding and coulis. For the coulis, blend the raspberries, lemon juice and sea moss gel together. Layer small glasses or pots with the chia pudding and coulis. Top with coconut chips and raspberries to decorate. Top with coconut chips and raspberries to decorate. | {
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"title": "Berry sea moss chia pudding recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Berries, yoghurt, sea moss and chia seeds make for a refreshing and healthy start to the day. 150g/5½oz blackberries, blueberries or strawberries 200ml/7fl oz oat milk85g/3oz coconut yoghurt1 tbsp agave syrup or maple syrup2 tbsp strawberry sea moss gel100g/3½oz chia seeds1 tsp vanilla extract40g/1½oz coconut chips, to garnish100g/3½oz raspberries, to garnish 150g/5½oz blackberries, blueberries or strawberries 200ml/7fl oz oat milk 85g/3oz coconut yoghurt 1 tbsp agave syrup or maple syrup 2 tbsp strawberry sea moss gel 100g/3½oz chia seeds 1 tsp vanilla extract 40g/1½oz coconut chips, to garnish 100g/3½oz raspberries, to garnish 150g/5½oz fresh raspberries2 tbsp lemon juice2 tbsp strawberry sea moss gel 150g/5½oz fresh raspberries 2 tbsp lemon juice 2 tbsp strawberry sea moss gel Method To make the berry sea moss chia pudding, in a blender, blend the mix of berries, oat milk, coconut yogurt, agave syrup and sea moss gel together into a liquid smoothie. Add the chia seeds, mix well then leave to bloom for at least 3–4 hours (ideally overnight), in the fridge.For the coulis, blend the raspberries, lemon juice and sea moss gel together. Layer small glasses or pots with the chia pudding and coulis. Top with coconut chips and raspberries to decorate. To make the berry sea moss chia pudding, in a blender, blend the mix of berries, oat milk, coconut yogurt, agave syrup and sea moss gel together into a liquid smoothie. To make the berry sea moss chia pudding, in a blender, blend the mix of berries, oat milk, coconut yogurt, agave syrup and sea moss gel together into a liquid smoothie. Add the chia seeds, mix well then leave to bloom for at least 3–4 hours (ideally overnight), in the fridge. Add the chia seeds, mix well then leave to bloom for at least 3–4 hours (ideally overnight), in the fridge. For the coulis, blend the raspberries, lemon juice and sea moss gel together. Layer small glasses or pots with the chia pudding and coulis. For the coulis, blend the raspberries, lemon juice and sea moss gel together. Layer small glasses or pots with the chia pudding and coulis. Top with coconut chips and raspberries to decorate. Top with coconut chips and raspberries to decorate."
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} | a646678581e023ac87de029849c8881a25d007b41ee4d5c6efc7fcae5493e20d | Rick Stein's Cornish bouillabaisse with mash recipe
An average of 3.4 out of 5 stars from 8 ratings Bouillabaisse is a traditional French fish stew made from the freshly caught seafood of the day. If gurnard is not available, use a fresh meaty fish such as cod, snapper or monkfish. Look out for sustainable fish when shopping. 1kg/2lb 4oz floury potatoes, such as King Edward or Maris Piper, peeled and cut into even chunks150ml/¼ pint full-fat milk or cream50g/1¾oz butter2 tsp salt 1kg/2lb 4oz floury potatoes, such as King Edward or Maris Piper, peeled and cut into even chunks 150ml/¼ pint full-fat milk or cream 50g/1¾oz butter 2 tsp salt 5 tbsp olive oil 2 shallots or 1 onion, roughly chopped, skin and all3 garlic cloves, roughly chopped, skin and all1 small fennel bulb, chopped2 whole gurnards (about 600g/1lb 5oz total weight), filleted (ask for the head and bones if done by a fishmonger)100ml/3½fl oz dry white wine600ml/21fl oz water or fish stock2 large tomatoes, roughly chopped1 tbsp tomato paste2 strips of orange peelpinch of saffronpinch cayenne pepper250g/9 oz Falmouth bay prawns, shell on, or 6 or so cooked Langoustines, cut in half lengthways12 live mussels in the shell, scrubbed and debeardedsalt and freshly ground black pepper 5 tbsp olive oil 2 shallots or 1 onion, roughly chopped, skin and all 3 garlic cloves, roughly chopped, skin and all 1 small fennel bulb, chopped 2 whole gurnards (about 600g/1lb 5oz total weight), filleted (ask for the head and bones if done by a fishmonger) 100ml/3½fl oz dry white wine 600ml/21fl oz water or fish stock 2 large tomatoes, roughly chopped 1 tbsp tomato paste 2 strips of orange peel pinch of saffron pinch cayenne pepper 250g/9 oz Falmouth bay prawns, shell on, or 6 or so cooked Langoustines, cut in half lengthways 12 live mussels in the shell, scrubbed and debearded salt and freshly ground black pepper Method To make the mash, boil the potatoes in salted water for about 20 minutes, until cooked through. Drain well and wait for the steam to die down so they are fairly dry. Push the potatoes through a potato ricer, whisk with an electric whisk or use a masher. When there are no lumps remaining, add the milk or cream and butter and beat and until light and smooth. To make the bouillabaisse, heat the oil in a fairly deep, wide pan and fry the shallots, garlic, fennel and gurnard heads and bones until the vegetables are softened.Add the wine, water or fish stock, tomatoes, tomato paste, orange peel and saffron. Bring to a boil, then turn down to a simmer and cook for 30–40 minutes.Working quickly, pour the mixture into a sieve and push the tomato mixture through the sieve with a wooden spoon or the back of a ladle (alternatively pass through a mouli) to extract as much flavour as possible from the fish bones and vegetables. Discard the solids. Rinse the pan and pour the soup mixture back into it, then heat through, seasoning to taste with the cayenne, salt and pepper. Add the gurnard fillets and prawns and cook for 2 minutes, then add the mussels and cook for a further 2–3 minutes until the mussels have opened (discard any mussels that do not open). Spoon some mashed potato onto each warmed plate and top each with some of the fish, prawns and mussels, then spoon over a little more of the sauce. Serve immediately. To make the mash, boil the potatoes in salted water for about 20 minutes, until cooked through. Drain well and wait for the steam to die down so they are fairly dry. Push the potatoes through a potato ricer, whisk with an electric whisk or use a masher. When there are no lumps remaining, add the milk or cream and butter and beat and until light and smooth. To make the mash, boil the potatoes in salted water for about 20 minutes, until cooked through. Drain well and wait for the steam to die down so they are fairly dry. Push the potatoes through a potato ricer, whisk with an electric whisk or use a masher. When there are no lumps remaining, add the milk or cream and butter and beat and until light and smooth. To make the bouillabaisse, heat the oil in a fairly deep, wide pan and fry the shallots, garlic, fennel and gurnard heads and bones until the vegetables are softened. To make the bouillabaisse, heat the oil in a fairly deep, wide pan and fry the shallots, garlic, fennel and gurnard heads and bones until the vegetables are softened. Add the wine, water or fish stock, tomatoes, tomato paste, orange peel and saffron. Bring to a boil, then turn down to a simmer and cook for 30–40 minutes. Add the wine, water or fish stock, tomatoes, tomato paste, orange peel and saffron. Bring to a boil, then turn down to a simmer and cook for 30–40 minutes. Working quickly, pour the mixture into a sieve and push the tomato mixture through the sieve with a wooden spoon or the back of a ladle (alternatively pass through a mouli) to extract as much flavour as possible from the fish bones and vegetables. Discard the solids. Working quickly, pour the mixture into a sieve and push the tomato mixture through the sieve with a wooden spoon or the back of a ladle (alternatively pass through a mouli) to extract as much flavour as possible from the fish bones and vegetables. Discard the solids. Rinse the pan and pour the soup mixture back into it, then heat through, seasoning to taste with the cayenne, salt and pepper. Add the gurnard fillets and prawns and cook for 2 minutes, then add the mussels and cook for a further 2–3 minutes until the mussels have opened (discard any mussels that do not open). Rinse the pan and pour the soup mixture back into it, then heat through, seasoning to taste with the cayenne, salt and pepper. Add the gurnard fillets and prawns and cook for 2 minutes, then add the mussels and cook for a further 2–3 minutes until the mussels have opened (discard any mussels that do not open). Spoon some mashed potato onto each warmed plate and top each with some of the fish, prawns and mussels, then spoon over a little more of the sauce. Serve immediately. Spoon some mashed potato onto each warmed plate and top each with some of the fish, prawns and mussels, then spoon over a little more of the sauce. Serve immediately. Recipe tips Mashed potato can be made in advance. Boil and mash, but do not add the milk, cream and butter. You can chill the mash at this point. When ready to serve, return to a pan and add warm milk or cream and butter. Beat until warm and creamy. | {
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"title": "Rick Stein's Cornish bouillabaisse with mash recipe",
"content": "An average of 3.4 out of 5 stars from 8 ratings Bouillabaisse is a traditional French fish stew made from the freshly caught seafood of the day. If gurnard is not available, use a fresh meaty fish such as cod, snapper or monkfish. Look out for sustainable fish when shopping. 1kg/2lb 4oz floury potatoes, such as King Edward or Maris Piper, peeled and cut into even chunks150ml/¼ pint full-fat milk or cream50g/1¾oz butter2 tsp salt 1kg/2lb 4oz floury potatoes, such as King Edward or Maris Piper, peeled and cut into even chunks 150ml/¼ pint full-fat milk or cream 50g/1¾oz butter 2 tsp salt 5 tbsp olive oil 2 shallots or 1 onion, roughly chopped, skin and all3 garlic cloves, roughly chopped, skin and all1 small fennel bulb, chopped2 whole gurnards (about 600g/1lb 5oz total weight), filleted (ask for the head and bones if done by a fishmonger)100ml/3½fl oz dry white wine600ml/21fl oz water or fish stock2 large tomatoes, roughly chopped1 tbsp tomato paste2 strips of orange peelpinch of saffronpinch cayenne pepper250g/9 oz Falmouth bay prawns, shell on, or 6 or so cooked Langoustines, cut in half lengthways12 live mussels in the shell, scrubbed and debeardedsalt and freshly ground black pepper 5 tbsp olive oil 2 shallots or 1 onion, roughly chopped, skin and all 3 garlic cloves, roughly chopped, skin and all 1 small fennel bulb, chopped 2 whole gurnards (about 600g/1lb 5oz total weight), filleted (ask for the head and bones if done by a fishmonger) 100ml/3½fl oz dry white wine 600ml/21fl oz water or fish stock 2 large tomatoes, roughly chopped 1 tbsp tomato paste 2 strips of orange peel pinch of saffron pinch cayenne pepper 250g/9 oz Falmouth bay prawns, shell on, or 6 or so cooked Langoustines, cut in half lengthways 12 live mussels in the shell, scrubbed and debearded salt and freshly ground black pepper Method To make the mash, boil the potatoes in salted water for about 20 minutes, until cooked through. Drain well and wait for the steam to die down so they are fairly dry. Push the potatoes through a potato ricer, whisk with an electric whisk or use a masher. When there are no lumps remaining, add the milk or cream and butter and beat and until light and smooth. To make the bouillabaisse, heat the oil in a fairly deep, wide pan and fry the shallots, garlic, fennel and gurnard heads and bones until the vegetables are softened.Add the wine, water or fish stock, tomatoes, tomato paste, orange peel and saffron. Bring to a boil, then turn down to a simmer and cook for 30–40 minutes.Working quickly, pour the mixture into a sieve and push the tomato mixture through the sieve with a wooden spoon or the back of a ladle (alternatively pass through a mouli) to extract as much flavour as possible from the fish bones and vegetables. Discard the solids. Rinse the pan and pour the soup mixture back into it, then heat through, seasoning to taste with the cayenne, salt and pepper. Add the gurnard fillets and prawns and cook for 2 minutes, then add the mussels and cook for a further 2–3 minutes until the mussels have opened (discard any mussels that do not open). Spoon some mashed potato onto each warmed plate and top each with some of the fish, prawns and mussels, then spoon over a little more of the sauce. Serve immediately. To make the mash, boil the potatoes in salted water for about 20 minutes, until cooked through. Drain well and wait for the steam to die down so they are fairly dry. Push the potatoes through a potato ricer, whisk with an electric whisk or use a masher. When there are no lumps remaining, add the milk or cream and butter and beat and until light and smooth. To make the mash, boil the potatoes in salted water for about 20 minutes, until cooked through. Drain well and wait for the steam to die down so they are fairly dry. Push the potatoes through a potato ricer, whisk with an electric whisk or use a masher. When there are no lumps remaining, add the milk or cream and butter and beat and until light and smooth. To make the bouillabaisse, heat the oil in a fairly deep, wide pan and fry the shallots, garlic, fennel and gurnard heads and bones until the vegetables are softened. To make the bouillabaisse, heat the oil in a fairly deep, wide pan and fry the shallots, garlic, fennel and gurnard heads and bones until the vegetables are softened. Add the wine, water or fish stock, tomatoes, tomato paste, orange peel and saffron. Bring to a boil, then turn down to a simmer and cook for 30–40 minutes. Add the wine, water or fish stock, tomatoes, tomato paste, orange peel and saffron. Bring to a boil, then turn down to a simmer and cook for 30–40 minutes. Working quickly, pour the mixture into a sieve and push the tomato mixture through the sieve with a wooden spoon or the back of a ladle (alternatively pass through a mouli) to extract as much flavour as possible from the fish bones and vegetables. Discard the solids. Working quickly, pour the mixture into a sieve and push the tomato mixture through the sieve with a wooden spoon or the back of a ladle (alternatively pass through a mouli) to extract as much flavour as possible from the fish bones and vegetables. Discard the solids. Rinse the pan and pour the soup mixture back into it, then heat through, seasoning to taste with the cayenne, salt and pepper. Add the gurnard fillets and prawns and cook for 2 minutes, then add the mussels and cook for a further 2–3 minutes until the mussels have opened (discard any mussels that do not open). Rinse the pan and pour the soup mixture back into it, then heat through, seasoning to taste with the cayenne, salt and pepper. Add the gurnard fillets and prawns and cook for 2 minutes, then add the mussels and cook for a further 2–3 minutes until the mussels have opened (discard any mussels that do not open). Spoon some mashed potato onto each warmed plate and top each with some of the fish, prawns and mussels, then spoon over a little more of the sauce. Serve immediately. Spoon some mashed potato onto each warmed plate and top each with some of the fish, prawns and mussels, then spoon over a little more of the sauce. Serve immediately. Recipe tips Mashed potato can be made in advance. Boil and mash, but do not add the milk, cream and butter. You can chill the mash at this point. When ready to serve, return to a pan and add warm milk or cream and butter. Beat until warm and creamy."
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} | de548a33bf24d96bcd7ff791d903391b6b99547eb6573cb985da81939445700e | Curried lamb cutlets with tomatoes and green sauce recipe
An average of 5.0 out of 5 stars from 1 rating This tasty and simple recipe takes a little time but very little actual work. If you can't get hold of lamb cutlets, use regular chops instead. 1½ tsp garam masala1 tsp ground turmeric½ tsp chilli powder 1 tsp fennel seeds ½ tsp cumin seeds ½ tsp coriander seeds 10 cardamom pods, seeds removed 1 garlic clove, grated 1 tsp salt4 tbsp olive oil 2 lemons, juice only8 lamb cutlets 1½ tsp garam masala 1 tsp ground turmeric ½ tsp chilli powder 1 tsp fennel seeds ½ tsp cumin seeds ½ tsp coriander seeds 10 cardamom pods, seeds removed 1 garlic clove, grated 1 tsp salt 4 tbsp olive oil 2 lemons, juice only 8 lamb cutlets 6 plum tomatoes50g/1¾oz unsalted butter½ tsp salt1 tbsp red wine vinegar30g/1oz brown sugar 6 plum tomatoes 50g/1¾oz unsalted butter ½ tsp salt 1 tbsp red wine vinegar 30g/1oz brown sugar 2 tbsp chopped fresh tarragon2 tbsp chopped fresh coriander2 tbsp chopped curly parsley2 tsp Dijon mustard1 tsp red wine vinegar4-6 tbsp olive oil 2 tbsp chopped fresh tarragon 2 tbsp chopped fresh coriander 2 tbsp chopped curly parsley 2 tsp Dijon mustard 1 tsp red wine vinegar 4-6 tbsp olive oil 50g/1¾oz toasted slivered almonds1 lemon, cut in quarters 50g/1¾oz toasted slivered almonds 1 lemon, cut in quarters Method For the lamb cutlets, put all the ingredients except the lamb into a pestle and mortar. Grind to a paste. Rub the paste all over the lamb cutlets and place in the fridge to marinate for at least an hour. For the tomatoes, heat the oven to 100C/80C Fan/Gas ¼ and line a baking tray with baking paper.Place the tomatoes on the lined baking tray and put a small knob of butter on each half. Spot with red wine vinegar and scatter over the brown sugar, salt and pepper. Roast until nearly dried (semi juicy and totally lacking in wateriness), this will take 1-2 hours.For the lamb cutlets, heat a large frying pan and add the butter and oil, once hot add the lamb cutlets and sear on each side. Set aside to rest. For the green sauce, mix all the ingredients together in a bowl. To serve, place the slow roasted tomatoes onto serving plates and top with the green sauce. Place the lamb next to the tomatoes and scatter with toasted almonds. Serve a wedge of lemon on the side. For the lamb cutlets, put all the ingredients except the lamb into a pestle and mortar. Grind to a paste. Rub the paste all over the lamb cutlets and place in the fridge to marinate for at least an hour. For the lamb cutlets, put all the ingredients except the lamb into a pestle and mortar. Grind to a paste. Rub the paste all over the lamb cutlets and place in the fridge to marinate for at least an hour. For the tomatoes, heat the oven to 100C/80C Fan/Gas ¼ and line a baking tray with baking paper. For the tomatoes, heat the oven to 100C/80C Fan/Gas ¼ and line a baking tray with baking paper. Place the tomatoes on the lined baking tray and put a small knob of butter on each half. Spot with red wine vinegar and scatter over the brown sugar, salt and pepper. Roast until nearly dried (semi juicy and totally lacking in wateriness), this will take 1-2 hours. Place the tomatoes on the lined baking tray and put a small knob of butter on each half. Spot with red wine vinegar and scatter over the brown sugar, salt and pepper. Roast until nearly dried (semi juicy and totally lacking in wateriness), this will take 1-2 hours. For the lamb cutlets, heat a large frying pan and add the butter and oil, once hot add the lamb cutlets and sear on each side. Set aside to rest. For the lamb cutlets, heat a large frying pan and add the butter and oil, once hot add the lamb cutlets and sear on each side. Set aside to rest. For the green sauce, mix all the ingredients together in a bowl. For the green sauce, mix all the ingredients together in a bowl. To serve, place the slow roasted tomatoes onto serving plates and top with the green sauce. Place the lamb next to the tomatoes and scatter with toasted almonds. Serve a wedge of lemon on the side. To serve, place the slow roasted tomatoes onto serving plates and top with the green sauce. Place the lamb next to the tomatoes and scatter with toasted almonds. Serve a wedge of lemon on the side. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating This tasty and simple recipe takes a little time but very little actual work. If you can't get hold of lamb cutlets, use regular chops instead. 1½ tsp garam masala1 tsp ground turmeric½ tsp chilli powder 1 tsp fennel seeds ½ tsp cumin seeds ½ tsp coriander seeds 10 cardamom pods, seeds removed 1 garlic clove, grated 1 tsp salt4 tbsp olive oil 2 lemons, juice only8 lamb cutlets 1½ tsp garam masala 1 tsp ground turmeric ½ tsp chilli powder 1 tsp fennel seeds ½ tsp cumin seeds ½ tsp coriander seeds 10 cardamom pods, seeds removed 1 garlic clove, grated 1 tsp salt 4 tbsp olive oil 2 lemons, juice only 8 lamb cutlets 6 plum tomatoes50g/1¾oz unsalted butter½ tsp salt1 tbsp red wine vinegar30g/1oz brown sugar 6 plum tomatoes 50g/1¾oz unsalted butter ½ tsp salt 1 tbsp red wine vinegar 30g/1oz brown sugar 2 tbsp chopped fresh tarragon2 tbsp chopped fresh coriander2 tbsp chopped curly parsley2 tsp Dijon mustard1 tsp red wine vinegar4-6 tbsp olive oil 2 tbsp chopped fresh tarragon 2 tbsp chopped fresh coriander 2 tbsp chopped curly parsley 2 tsp Dijon mustard 1 tsp red wine vinegar 4-6 tbsp olive oil 50g/1¾oz toasted slivered almonds1 lemon, cut in quarters 50g/1¾oz toasted slivered almonds 1 lemon, cut in quarters Method For the lamb cutlets, put all the ingredients except the lamb into a pestle and mortar. Grind to a paste. Rub the paste all over the lamb cutlets and place in the fridge to marinate for at least an hour. For the tomatoes, heat the oven to 100C/80C Fan/Gas ¼ and line a baking tray with baking paper.Place the tomatoes on the lined baking tray and put a small knob of butter on each half. Spot with red wine vinegar and scatter over the brown sugar, salt and pepper. Roast until nearly dried (semi juicy and totally lacking in wateriness), this will take 1-2 hours.For the lamb cutlets, heat a large frying pan and add the butter and oil, once hot add the lamb cutlets and sear on each side. Set aside to rest. For the green sauce, mix all the ingredients together in a bowl. To serve, place the slow roasted tomatoes onto serving plates and top with the green sauce. Place the lamb next to the tomatoes and scatter with toasted almonds. Serve a wedge of lemon on the side. For the lamb cutlets, put all the ingredients except the lamb into a pestle and mortar. Grind to a paste. Rub the paste all over the lamb cutlets and place in the fridge to marinate for at least an hour. For the lamb cutlets, put all the ingredients except the lamb into a pestle and mortar. Grind to a paste. Rub the paste all over the lamb cutlets and place in the fridge to marinate for at least an hour. For the tomatoes, heat the oven to 100C/80C Fan/Gas ¼ and line a baking tray with baking paper. For the tomatoes, heat the oven to 100C/80C Fan/Gas ¼ and line a baking tray with baking paper. Place the tomatoes on the lined baking tray and put a small knob of butter on each half. Spot with red wine vinegar and scatter over the brown sugar, salt and pepper. Roast until nearly dried (semi juicy and totally lacking in wateriness), this will take 1-2 hours. Place the tomatoes on the lined baking tray and put a small knob of butter on each half. Spot with red wine vinegar and scatter over the brown sugar, salt and pepper. Roast until nearly dried (semi juicy and totally lacking in wateriness), this will take 1-2 hours. For the lamb cutlets, heat a large frying pan and add the butter and oil, once hot add the lamb cutlets and sear on each side. Set aside to rest. For the lamb cutlets, heat a large frying pan and add the butter and oil, once hot add the lamb cutlets and sear on each side. Set aside to rest. For the green sauce, mix all the ingredients together in a bowl. For the green sauce, mix all the ingredients together in a bowl. To serve, place the slow roasted tomatoes onto serving plates and top with the green sauce. Place the lamb next to the tomatoes and scatter with toasted almonds. Serve a wedge of lemon on the side. To serve, place the slow roasted tomatoes onto serving plates and top with the green sauce. Place the lamb next to the tomatoes and scatter with toasted almonds. Serve a wedge of lemon on the side."
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} | 4cc723c445d3fb8ffc1ee5220c9831ccfe5d5a9b5f525644c755488b7eadeaf8 | Smoked aubergines with red pepper relish recipe
An average of 4.0 out of 5 stars from 1 rating Crispy aubergine bites are flavoured with smoked paprika and served with a relish made from blistered Romano peppers. 50g/1¾oz plain flour 2 tbsp cornflour 2 aubergines, cut into 2cm/1in cubes250ml/9fl oz oat or almond milk vegetable oil, for deep fryingsalt and freshly ground black pepper 50g/1¾oz plain flour 2 tbsp cornflour 2 aubergines, cut into 2cm/1in cubes 250ml/9fl oz oat or almond milk vegetable oil, for deep frying salt and freshly ground black pepper 6 red Romano peppers100g/3½oz walnuts 50ml/2fl oz olive oil and 2 tbsp for frying1 onion, chopped4 garlic cloves, crushed 2 red chillies, chopped1 tsp red pepper flakes 1 tsp ground cumin 1 tbsp smoked paprika 1 tsp ground coriander 4 tbsp red pepper paste 6 red Romano peppers 100g/3½oz walnuts 50ml/2fl oz olive oil and 2 tbsp for frying 1 onion, chopped 4 garlic cloves, crushed 2 red chillies, chopped 1 tsp red pepper flakes 1 tsp ground cumin 1 tbsp smoked paprika 1 tsp ground coriander 4 tbsp red pepper paste ½ red onion, chopped 2 tbsp chopped flat leaf parsley3 pickled chillis, chopped 1 handful of walnuts ½ red onion, chopped 2 tbsp chopped flat leaf parsley 3 pickled chillis, chopped 1 handful of walnuts Method To make the smoked aubergines, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a bowl, mix together the plain flour and cornflour with some salt and freshly ground black pepper.Toss the diced aubergines in the seasoned flour, the dip into the milk and coat with the flour mix one more time. Deep fry until crisp, this will take 2–3 minutes. Keep warm.To make the relish, roast the peppers until blistered over a gas hob, over the flame. Place in a bowl and cover with cling film, allow to sit for 5 minutes, then peel the black skin off keeping the flesh. Toast the walnuts for a few minutes in a hot dry pan. Set aside To a hot pan add 2 tablespoons of olive oil, sweat the onions, garlic and spices together. Add the peppers back and everything else. Stir together and then use a hand-held stick blender to blend to a purée. Add 50ml/2fl oz water and the 50ml/2fl oz oil, season with salt and pepper.Place the relish onto a large serving plate or shallow bowl and place the crispy aubergines on top of the relish. Garnish with the red onion, parsley, pickled chillies and walnuts. To make the smoked aubergines, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a bowl, mix together the plain flour and cornflour with some salt and freshly ground black pepper. To make the smoked aubergines, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a bowl, mix together the plain flour and cornflour with some salt and freshly ground black pepper. Toss the diced aubergines in the seasoned flour, the dip into the milk and coat with the flour mix one more time. Deep fry until crisp, this will take 2–3 minutes. Keep warm. Toss the diced aubergines in the seasoned flour, the dip into the milk and coat with the flour mix one more time. Deep fry until crisp, this will take 2–3 minutes. Keep warm. To make the relish, roast the peppers until blistered over a gas hob, over the flame. Place in a bowl and cover with cling film, allow to sit for 5 minutes, then peel the black skin off keeping the flesh. To make the relish, roast the peppers until blistered over a gas hob, over the flame. Place in a bowl and cover with cling film, allow to sit for 5 minutes, then peel the black skin off keeping the flesh. Toast the walnuts for a few minutes in a hot dry pan. Set aside Toast the walnuts for a few minutes in a hot dry pan. Set aside To a hot pan add 2 tablespoons of olive oil, sweat the onions, garlic and spices together. Add the peppers back and everything else. Stir together and then use a hand-held stick blender to blend to a purée. Add 50ml/2fl oz water and the 50ml/2fl oz oil, season with salt and pepper. To a hot pan add 2 tablespoons of olive oil, sweat the onions, garlic and spices together. Add the peppers back and everything else. Stir together and then use a hand-held stick blender to blend to a purée. Add 50ml/2fl oz water and the 50ml/2fl oz oil, season with salt and pepper. Place the relish onto a large serving plate or shallow bowl and place the crispy aubergines on top of the relish. Garnish with the red onion, parsley, pickled chillies and walnuts. Place the relish onto a large serving plate or shallow bowl and place the crispy aubergines on top of the relish. Garnish with the red onion, parsley, pickled chillies and walnuts. | {
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"title": "Smoked aubergines with red pepper relish recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Crispy aubergine bites are flavoured with smoked paprika and served with a relish made from blistered Romano peppers. 50g/1¾oz plain flour 2 tbsp cornflour 2 aubergines, cut into 2cm/1in cubes250ml/9fl oz oat or almond milk vegetable oil, for deep fryingsalt and freshly ground black pepper 50g/1¾oz plain flour 2 tbsp cornflour 2 aubergines, cut into 2cm/1in cubes 250ml/9fl oz oat or almond milk vegetable oil, for deep frying salt and freshly ground black pepper 6 red Romano peppers100g/3½oz walnuts 50ml/2fl oz olive oil and 2 tbsp for frying1 onion, chopped4 garlic cloves, crushed 2 red chillies, chopped1 tsp red pepper flakes 1 tsp ground cumin 1 tbsp smoked paprika 1 tsp ground coriander 4 tbsp red pepper paste 6 red Romano peppers 100g/3½oz walnuts 50ml/2fl oz olive oil and 2 tbsp for frying 1 onion, chopped 4 garlic cloves, crushed 2 red chillies, chopped 1 tsp red pepper flakes 1 tsp ground cumin 1 tbsp smoked paprika 1 tsp ground coriander 4 tbsp red pepper paste ½ red onion, chopped 2 tbsp chopped flat leaf parsley3 pickled chillis, chopped 1 handful of walnuts ½ red onion, chopped 2 tbsp chopped flat leaf parsley 3 pickled chillis, chopped 1 handful of walnuts Method To make the smoked aubergines, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a bowl, mix together the plain flour and cornflour with some salt and freshly ground black pepper.Toss the diced aubergines in the seasoned flour, the dip into the milk and coat with the flour mix one more time. Deep fry until crisp, this will take 2–3 minutes. Keep warm.To make the relish, roast the peppers until blistered over a gas hob, over the flame. Place in a bowl and cover with cling film, allow to sit for 5 minutes, then peel the black skin off keeping the flesh. Toast the walnuts for a few minutes in a hot dry pan. Set aside To a hot pan add 2 tablespoons of olive oil, sweat the onions, garlic and spices together. Add the peppers back and everything else. Stir together and then use a hand-held stick blender to blend to a purée. Add 50ml/2fl oz water and the 50ml/2fl oz oil, season with salt and pepper.Place the relish onto a large serving plate or shallow bowl and place the crispy aubergines on top of the relish. Garnish with the red onion, parsley, pickled chillies and walnuts. To make the smoked aubergines, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a bowl, mix together the plain flour and cornflour with some salt and freshly ground black pepper. To make the smoked aubergines, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a bowl, mix together the plain flour and cornflour with some salt and freshly ground black pepper. Toss the diced aubergines in the seasoned flour, the dip into the milk and coat with the flour mix one more time. Deep fry until crisp, this will take 2–3 minutes. Keep warm. Toss the diced aubergines in the seasoned flour, the dip into the milk and coat with the flour mix one more time. Deep fry until crisp, this will take 2–3 minutes. Keep warm. To make the relish, roast the peppers until blistered over a gas hob, over the flame. Place in a bowl and cover with cling film, allow to sit for 5 minutes, then peel the black skin off keeping the flesh. To make the relish, roast the peppers until blistered over a gas hob, over the flame. Place in a bowl and cover with cling film, allow to sit for 5 minutes, then peel the black skin off keeping the flesh. Toast the walnuts for a few minutes in a hot dry pan. Set aside Toast the walnuts for a few minutes in a hot dry pan. Set aside To a hot pan add 2 tablespoons of olive oil, sweat the onions, garlic and spices together. Add the peppers back and everything else. Stir together and then use a hand-held stick blender to blend to a purée. Add 50ml/2fl oz water and the 50ml/2fl oz oil, season with salt and pepper. To a hot pan add 2 tablespoons of olive oil, sweat the onions, garlic and spices together. Add the peppers back and everything else. Stir together and then use a hand-held stick blender to blend to a purée. Add 50ml/2fl oz water and the 50ml/2fl oz oil, season with salt and pepper. Place the relish onto a large serving plate or shallow bowl and place the crispy aubergines on top of the relish. Garnish with the red onion, parsley, pickled chillies and walnuts. Place the relish onto a large serving plate or shallow bowl and place the crispy aubergines on top of the relish. Garnish with the red onion, parsley, pickled chillies and walnuts."
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} | 116527a4a6ea0cb2128793a84f07960eb12844515dd55f0c007cc541a8cdc66f | Roast monkfish with cumin and coriander recipe
An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_monkfish_with_70770_16x9.jpg This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine purée served with a sharp, slightly spicy dressing. 2 large aubergines2 tbsp cumin seeds2 tbsp coriander seedsolive oil, for frying100ml/3½fl oz double cream2 lemons, zest of 1, juice of bothsalt and freshly ground black pepper 2 x 200g/7oz monkfish fillets, skinned melted butter, for basting 100g/3½oz green olives, pitted1 tbsp capers, drained6 salted anchovies1 red chilli, finely chopped5 tbsp olive oil½ bunch fresh flatleaf parsley, choppedcelery leaves, to garnish 2 large aubergines 2 tbsp cumin seeds 2 tbsp coriander seeds olive oil, for frying 100ml/3½fl oz double cream 2 lemons, zest of 1, juice of both salt and freshly ground black pepper 2 x 200g/7oz monkfish fillets, skinned melted butter, for basting 100g/3½oz green olives, pitted 1 tbsp capers, drained 6 salted anchovies 1 red chilli, finely chopped 5 tbsp olive oil ½ bunch fresh flatleaf parsley, chopped celery leaves, to garnish Method For the aubergine, preheat the oven to 180C/350F/Gas 4. Put the aubergines over an open flame and burn the skins. When scalded all over, place the aubergines on a baking tray and bake in the oven for 35-40 minutes, or until cooked. Remove the aubergines from the oven and leave to cool. When the aubergines are cool, cut them down the middle and scoop out the creamy flesh – taking care not to pick up any of the toasted black skin. Using a sharp knife, chop the aubergine until it forms a rough purée. Transfer to a sieve set over a large bowl and leave to drain in the fridge overnight.Toast the cumin and coriander seeds, either in a dry frying pan set over a low heat or in an oven preheated to 180C/350F/Gas 4 (this will take 8-10 minutes). When toasted, remove from the heat and leave to cool.Blend the toasted seeds in a spice grinder to form a powder. Pass through a fine sieve to remove any bigger pieces.Heat a little olive oil in a saucepan and stir in one and a half tablespoons of the toasted spice powder. Cook for 2-3 minutes. Stir in the drained aubergine and, when hot, add the double cream, lemon zest and a splash of the lemon juice and season to taste with salt and pepper. Stir through and set aside.Dust the monkfish fillets in the remaining spice mixture. Heat a splash of olive oil in a non-stick frying pan set over a medium heat and cook the fillets for 6-8 minutes, turning all the time so that the spices do not burn. Remove from the pan and baste the fish in melted butter and a squeeze of lemon juice. Set aside to rest.To make a dressing, finely chop the green olives, capers, anchovies and red chillies. Mix together in a large bowl with the olive oil, remaining lemon juice and chopped parsley. Season to taste with salt and pepper.To serve, reheat the aubergine purée, if necessary, and place a spoonful on each plate. Slice the monkfish and place on top with the dressing spooned over. Garnish with the celery leaves. For the aubergine, preheat the oven to 180C/350F/Gas 4. Put the aubergines over an open flame and burn the skins. When scalded all over, place the aubergines on a baking tray and bake in the oven for 35-40 minutes, or until cooked. Remove the aubergines from the oven and leave to cool. For the aubergine, preheat the oven to 180C/350F/Gas 4. Put the aubergines over an open flame and burn the skins. When scalded all over, place the aubergines on a baking tray and bake in the oven for 35-40 minutes, or until cooked. Remove the aubergines from the oven and leave to cool. When the aubergines are cool, cut them down the middle and scoop out the creamy flesh – taking care not to pick up any of the toasted black skin. Using a sharp knife, chop the aubergine until it forms a rough purée. Transfer to a sieve set over a large bowl and leave to drain in the fridge overnight. When the aubergines are cool, cut them down the middle and scoop out the creamy flesh – taking care not to pick up any of the toasted black skin. Using a sharp knife, chop the aubergine until it forms a rough purée. Transfer to a sieve set over a large bowl and leave to drain in the fridge overnight. Toast the cumin and coriander seeds, either in a dry frying pan set over a low heat or in an oven preheated to 180C/350F/Gas 4 (this will take 8-10 minutes). When toasted, remove from the heat and leave to cool. Toast the cumin and coriander seeds, either in a dry frying pan set over a low heat or in an oven preheated to 180C/350F/Gas 4 (this will take 8-10 minutes). When toasted, remove from the heat and leave to cool. Blend the toasted seeds in a spice grinder to form a powder. Pass through a fine sieve to remove any bigger pieces. Blend the toasted seeds in a spice grinder to form a powder. Pass through a fine sieve to remove any bigger pieces. Heat a little olive oil in a saucepan and stir in one and a half tablespoons of the toasted spice powder. Cook for 2-3 minutes. Stir in the drained aubergine and, when hot, add the double cream, lemon zest and a splash of the lemon juice and season to taste with salt and pepper. Stir through and set aside. Heat a little olive oil in a saucepan and stir in one and a half tablespoons of the toasted spice powder. Cook for 2-3 minutes. Stir in the drained aubergine and, when hot, add the double cream, lemon zest and a splash of the lemon juice and season to taste with salt and pepper. Stir through and set aside. Dust the monkfish fillets in the remaining spice mixture. Heat a splash of olive oil in a non-stick frying pan set over a medium heat and cook the fillets for 6-8 minutes, turning all the time so that the spices do not burn. Remove from the pan and baste the fish in melted butter and a squeeze of lemon juice. Set aside to rest. Dust the monkfish fillets in the remaining spice mixture. Heat a splash of olive oil in a non-stick frying pan set over a medium heat and cook the fillets for 6-8 minutes, turning all the time so that the spices do not burn. Remove from the pan and baste the fish in melted butter and a squeeze of lemon juice. Set aside to rest. To make a dressing, finely chop the green olives, capers, anchovies and red chillies. Mix together in a large bowl with the olive oil, remaining lemon juice and chopped parsley. Season to taste with salt and pepper. To make a dressing, finely chop the green olives, capers, anchovies and red chillies. Mix together in a large bowl with the olive oil, remaining lemon juice and chopped parsley. Season to taste with salt and pepper. To serve, reheat the aubergine purée, if necessary, and place a spoonful on each plate. Slice the monkfish and place on top with the dressing spooned over. Garnish with the celery leaves. To serve, reheat the aubergine purée, if necessary, and place a spoonful on each plate. Slice the monkfish and place on top with the dressing spooned over. Garnish with the celery leaves. Recipe tips The aubergine may take overnight to drain after it’s cooked, but this is to remove the excess water which aubergines store. You will be left with the juicy flesh. This is similar to Middle Eastern techniques used to make dishes such as baba ganoush. | {
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"title": "Roast monkfish with cumin and coriander recipe",
"content": "An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_monkfish_with_70770_16x9.jpg This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine purée served with a sharp, slightly spicy dressing. 2 large aubergines2 tbsp cumin seeds2 tbsp coriander seedsolive oil, for frying100ml/3½fl oz double cream2 lemons, zest of 1, juice of bothsalt and freshly ground black pepper 2 x 200g/7oz monkfish fillets, skinned melted butter, for basting 100g/3½oz green olives, pitted1 tbsp capers, drained6 salted anchovies1 red chilli, finely chopped5 tbsp olive oil½ bunch fresh flatleaf parsley, choppedcelery leaves, to garnish 2 large aubergines 2 tbsp cumin seeds 2 tbsp coriander seeds olive oil, for frying 100ml/3½fl oz double cream 2 lemons, zest of 1, juice of both salt and freshly ground black pepper 2 x 200g/7oz monkfish fillets, skinned melted butter, for basting 100g/3½oz green olives, pitted 1 tbsp capers, drained 6 salted anchovies 1 red chilli, finely chopped 5 tbsp olive oil ½ bunch fresh flatleaf parsley, chopped celery leaves, to garnish Method For the aubergine, preheat the oven to 180C/350F/Gas 4. Put the aubergines over an open flame and burn the skins. When scalded all over, place the aubergines on a baking tray and bake in the oven for 35-40 minutes, or until cooked. Remove the aubergines from the oven and leave to cool. When the aubergines are cool, cut them down the middle and scoop out the creamy flesh – taking care not to pick up any of the toasted black skin. Using a sharp knife, chop the aubergine until it forms a rough purée. Transfer to a sieve set over a large bowl and leave to drain in the fridge overnight.Toast the cumin and coriander seeds, either in a dry frying pan set over a low heat or in an oven preheated to 180C/350F/Gas 4 (this will take 8-10 minutes). When toasted, remove from the heat and leave to cool.Blend the toasted seeds in a spice grinder to form a powder. Pass through a fine sieve to remove any bigger pieces.Heat a little olive oil in a saucepan and stir in one and a half tablespoons of the toasted spice powder. Cook for 2-3 minutes. Stir in the drained aubergine and, when hot, add the double cream, lemon zest and a splash of the lemon juice and season to taste with salt and pepper. Stir through and set aside.Dust the monkfish fillets in the remaining spice mixture. Heat a splash of olive oil in a non-stick frying pan set over a medium heat and cook the fillets for 6-8 minutes, turning all the time so that the spices do not burn. Remove from the pan and baste the fish in melted butter and a squeeze of lemon juice. Set aside to rest.To make a dressing, finely chop the green olives, capers, anchovies and red chillies. Mix together in a large bowl with the olive oil, remaining lemon juice and chopped parsley. Season to taste with salt and pepper.To serve, reheat the aubergine purée, if necessary, and place a spoonful on each plate. Slice the monkfish and place on top with the dressing spooned over. Garnish with the celery leaves. For the aubergine, preheat the oven to 180C/350F/Gas 4. Put the aubergines over an open flame and burn the skins. When scalded all over, place the aubergines on a baking tray and bake in the oven for 35-40 minutes, or until cooked. Remove the aubergines from the oven and leave to cool. For the aubergine, preheat the oven to 180C/350F/Gas 4. Put the aubergines over an open flame and burn the skins. When scalded all over, place the aubergines on a baking tray and bake in the oven for 35-40 minutes, or until cooked. Remove the aubergines from the oven and leave to cool. When the aubergines are cool, cut them down the middle and scoop out the creamy flesh – taking care not to pick up any of the toasted black skin. Using a sharp knife, chop the aubergine until it forms a rough purée. Transfer to a sieve set over a large bowl and leave to drain in the fridge overnight. When the aubergines are cool, cut them down the middle and scoop out the creamy flesh – taking care not to pick up any of the toasted black skin. Using a sharp knife, chop the aubergine until it forms a rough purée. Transfer to a sieve set over a large bowl and leave to drain in the fridge overnight. Toast the cumin and coriander seeds, either in a dry frying pan set over a low heat or in an oven preheated to 180C/350F/Gas 4 (this will take 8-10 minutes). When toasted, remove from the heat and leave to cool. Toast the cumin and coriander seeds, either in a dry frying pan set over a low heat or in an oven preheated to 180C/350F/Gas 4 (this will take 8-10 minutes). When toasted, remove from the heat and leave to cool. Blend the toasted seeds in a spice grinder to form a powder. Pass through a fine sieve to remove any bigger pieces. Blend the toasted seeds in a spice grinder to form a powder. Pass through a fine sieve to remove any bigger pieces. Heat a little olive oil in a saucepan and stir in one and a half tablespoons of the toasted spice powder. Cook for 2-3 minutes. Stir in the drained aubergine and, when hot, add the double cream, lemon zest and a splash of the lemon juice and season to taste with salt and pepper. Stir through and set aside. Heat a little olive oil in a saucepan and stir in one and a half tablespoons of the toasted spice powder. Cook for 2-3 minutes. Stir in the drained aubergine and, when hot, add the double cream, lemon zest and a splash of the lemon juice and season to taste with salt and pepper. Stir through and set aside. Dust the monkfish fillets in the remaining spice mixture. Heat a splash of olive oil in a non-stick frying pan set over a medium heat and cook the fillets for 6-8 minutes, turning all the time so that the spices do not burn. Remove from the pan and baste the fish in melted butter and a squeeze of lemon juice. Set aside to rest. Dust the monkfish fillets in the remaining spice mixture. Heat a splash of olive oil in a non-stick frying pan set over a medium heat and cook the fillets for 6-8 minutes, turning all the time so that the spices do not burn. Remove from the pan and baste the fish in melted butter and a squeeze of lemon juice. Set aside to rest. To make a dressing, finely chop the green olives, capers, anchovies and red chillies. Mix together in a large bowl with the olive oil, remaining lemon juice and chopped parsley. Season to taste with salt and pepper. To make a dressing, finely chop the green olives, capers, anchovies and red chillies. Mix together in a large bowl with the olive oil, remaining lemon juice and chopped parsley. Season to taste with salt and pepper. To serve, reheat the aubergine purée, if necessary, and place a spoonful on each plate. Slice the monkfish and place on top with the dressing spooned over. Garnish with the celery leaves. To serve, reheat the aubergine purée, if necessary, and place a spoonful on each plate. Slice the monkfish and place on top with the dressing spooned over. Garnish with the celery leaves. Recipe tips The aubergine may take overnight to drain after it’s cooked, but this is to remove the excess water which aubergines store. You will be left with the juicy flesh. This is similar to Middle Eastern techniques used to make dishes such as baba ganoush."
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} | 6684b75dad3da79a699d83d7803f485f30491d42fc365e109b3d66c85cc182df | The utimate Christmas burger recipe
To make the turkey, season the thighs. Add the thyme, rosemary and cinnamon, toss to coat and cover. Put in the fridge for a minimum of 4 hours to marinate, ideally overnight. Preheat the oven to 140C/120C Fan/Gas 1.Put the turkey on a roasting tray and cover with the goose fat. Place it the oven for 3 hours. Check the turkey thighs have reached an internal temperature of 96C before removing from the oven and allowing to cool in the goose fat. Once cool enough to handle, remove from the fat, reserving the turkey dripping for later. Pull the turkey meat from the bone and keep warm.To make the bubble and squeak patty, tip all the vegetables into a large pan of salted water. Bring to the boil over a high heat then simmer gently for 10–15 minutes or until they are tender when pierced with a fork.Drain the vegetables, return them to the pan and add butter. Using a potato masher, mash until smooth. Add 2 tablespoons of breadcrumbs and mix to combine.Form the mixture into 8 patties. Dip the patties into the flour, then the milk and finally the breadcrumbs, making sure they are coated evenly all over. Place in the fridge to chill.To make the stuffing patties, sauté the bacon in the goose fat over a high heat until caramelised. Add the onion, garlic and sage. Cook for 2–3 minutes until the onions have softened, then add the breadcrumbs, pistachios, chestnuts and apple. Allow the mixture to cool. Once cold, add the sausage meat, season well, and form into 100g/3½oz patties.To make the gravy, melt the turkey dripping or butter in a pan. Add the flour and stir for 5 minutes to create a roux. Add the star anise, then slowly add the warm chicken stock, stirring constantly to make a smooth gravy. Season to taste and keep warm.To cook the bubble and squeak, heat the vegetable oil in a deep fat fryer to 160C. Alternatively, heat the oil in a deep, heavy-based sauté pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)Fry the patties (in batches if necessary) in the hot oil for 3 minutes, or until crisp. Remove from the oil using a slotted spoon, then set aside to drain on kitchen paper. Season with a little salt.In a separate frying pan over a high heat, cook the stuffing patties for 3–5 minutes until crisp. Once your bubble and squeak and stuffing patties are ready, it's time to smash your burger patties.Put two balls of minced chuck in a hot frying pan with a lid, over high heat. Using the back of your spatula press down firmly to flatten the patties to just under 1cm/0.4in in thickness. Season and after 1 minute and 45 seconds, flip the patties and cook for a further 1 minute and 45 seconds. Add Jack cheese to both patties and a teaspoon of cranberry sauce to your bun lids. Place the bun lids on top of one of the patties then place the lid on the pan for 2–3 minutes to help melt the cheese. Repeat this process with all the buger patties.While the patties are steaming, place a bubble and squeak patty and stuffing patty onto each of the bottom buns. Take the circular slices of bread and dip them into the gravy. Place this on top of your stuffing patties. Top each with two beef patties, followed by the pulled turkey and a little gravy. Put the lid back on and secure the whole thing with a stick topped with a pig in blanket. To make the turkey, season the thighs. Add the thyme, rosemary and cinnamon, toss to coat and cover. Put in the fridge for a minimum of 4 hours to marinate, ideally overnight. To make the turkey, season the thighs. Add the thyme, rosemary and cinnamon, toss to coat and cover. Put in the fridge for a minimum of 4 hours to marinate, ideally overnight. Preheat the oven to 140C/120C Fan/Gas 1. Preheat the oven to 140C/120C Fan/Gas 1. Put the turkey on a roasting tray and cover with the goose fat. Place it the oven for 3 hours. Check the turkey thighs have reached an internal temperature of 96C before removing from the oven and allowing to cool in the goose fat. Once cool enough to handle, remove from the fat, reserving the turkey dripping for later. Pull the turkey meat from the bone and keep warm. Put the turkey on a roasting tray and cover with the goose fat. Place it the oven for 3 hours. Check the turkey thighs have reached an internal temperature of 96C before removing from the oven and allowing to cool in the goose fat. Once cool enough to handle, remove from the fat, reserving the turkey dripping for later. Pull the turkey meat from the bone and keep warm. To make the bubble and squeak patty, tip all the vegetables into a large pan of salted water. Bring to the boil over a high heat then simmer gently for 10–15 minutes or until they are tender when pierced with a fork. To make the bubble and squeak patty, tip all the vegetables into a large pan of salted water. Bring to the boil over a high heat then simmer gently for 10–15 minutes or until they are tender when pierced with a fork. Drain the vegetables, return them to the pan and add butter. Using a potato masher, mash until smooth. Add 2 tablespoons of breadcrumbs and mix to combine. Drain the vegetables, return them to the pan and add butter. Using a potato masher, mash until smooth. Add 2 tablespoons of breadcrumbs and mix to combine. Form the mixture into 8 patties. Dip the patties into the flour, then the milk and finally the breadcrumbs, making sure they are coated evenly all over. Place in the fridge to chill. Form the mixture into 8 patties. Dip the patties into the flour, then the milk and finally the breadcrumbs, making sure they are coated evenly all over. Place in the fridge to chill. To make the stuffing patties, sauté the bacon in the goose fat over a high heat until caramelised. Add the onion, garlic and sage. Cook for 2–3 minutes until the onions have softened, then add the breadcrumbs, pistachios, chestnuts and apple. Allow the mixture to cool. Once cold, add the sausage meat, season well, and form into 100g/3½oz patties. To make the stuffing patties, sauté the bacon in the goose fat over a high heat until caramelised. Add the onion, garlic and sage. Cook for 2–3 minutes until the onions have softened, then add the breadcrumbs, pistachios, chestnuts and apple. Allow the mixture to cool. Once cold, add the sausage meat, season well, and form into 100g/3½oz patties. To make the gravy, melt the turkey dripping or butter in a pan. Add the flour and stir for 5 minutes to create a roux. Add the star anise, then slowly add the warm chicken stock, stirring constantly to make a smooth gravy. Season to taste and keep warm. To make the gravy, melt the turkey dripping or butter in a pan. Add the flour and stir for 5 minutes to create a roux. Add the star anise, then slowly add the warm chicken stock, stirring constantly to make a smooth gravy. Season to taste and keep warm. To cook the bubble and squeak, heat the vegetable oil in a deep fat fryer to 160C. Alternatively, heat the oil in a deep, heavy-based sauté pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.) To cook the bubble and squeak, heat the vegetable oil in a deep fat fryer to 160C. Alternatively, heat the oil in a deep, heavy-based sauté pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.) Fry the patties (in batches if necessary) in the hot oil for 3 minutes, or until crisp. Remove from the oil using a slotted spoon, then set aside to drain on kitchen paper. Season with a little salt. Fry the patties (in batches if necessary) in the hot oil for 3 minutes, or until crisp. Remove from the oil using a slotted spoon, then set aside to drain on kitchen paper. Season with a little salt. In a separate frying pan over a high heat, cook the stuffing patties for 3–5 minutes until crisp. In a separate frying pan over a high heat, cook the stuffing patties for 3–5 minutes until crisp. Once your bubble and squeak and stuffing patties are ready, it's time to smash your burger patties. Once your bubble and squeak and stuffing patties are ready, it's time to smash your burger patties. Put two balls of minced chuck in a hot frying pan with a lid, over high heat. Using the back of your spatula press down firmly to flatten the patties to just under 1cm/0.4in in thickness. Season and after 1 minute and 45 seconds, flip the patties and cook for a further 1 minute and 45 seconds. Put two balls of minced chuck in a hot frying pan with a lid, over high heat. Using the back of your spatula press down firmly to flatten the patties to just under 1cm/0.4in in thickness. Season and after 1 minute and 45 seconds, flip the patties and cook for a further 1 minute and 45 seconds. Add Jack cheese to both patties and a teaspoon of cranberry sauce to your bun lids. Place the bun lids on top of one of the patties then place the lid on the pan for 2–3 minutes to help melt the cheese. Repeat this process with all the buger patties. Add Jack cheese to both patties and a teaspoon of cranberry sauce to your bun lids. Place the bun lids on top of one of the patties then place the lid on the pan for 2–3 minutes to help melt the cheese. Repeat this process with all the buger patties. While the patties are steaming, place a bubble and squeak patty and stuffing patty onto each of the bottom buns. While the patties are steaming, place a bubble and squeak patty and stuffing patty onto each of the bottom buns. Take the circular slices of bread and dip them into the gravy. Place this on top of your stuffing patties. Take the circular slices of bread and dip them into the gravy. Place this on top of your stuffing patties. Top each with two beef patties, followed by the pulled turkey and a little gravy. Top each with two beef patties, followed by the pulled turkey and a little gravy. Put the lid back on and secure the whole thing with a stick topped with a pig in blanket. Put the lid back on and secure the whole thing with a stick topped with a pig in blanket. | {
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"title": "The utimate Christmas burger recipe",
"content": "To make the turkey, season the thighs. Add the thyme, rosemary and cinnamon, toss to coat and cover. Put in the fridge for a minimum of 4 hours to marinate, ideally overnight. Preheat the oven to 140C/120C Fan/Gas 1.Put the turkey on a roasting tray and cover with the goose fat. Place it the oven for 3 hours. Check the turkey thighs have reached an internal temperature of 96C before removing from the oven and allowing to cool in the goose fat. Once cool enough to handle, remove from the fat, reserving the turkey dripping for later. Pull the turkey meat from the bone and keep warm.To make the bubble and squeak patty, tip all the vegetables into a large pan of salted water. Bring to the boil over a high heat then simmer gently for 10–15 minutes or until they are tender when pierced with a fork.Drain the vegetables, return them to the pan and add butter. Using a potato masher, mash until smooth. Add 2 tablespoons of breadcrumbs and mix to combine.Form the mixture into 8 patties. Dip the patties into the flour, then the milk and finally the breadcrumbs, making sure they are coated evenly all over. Place in the fridge to chill.To make the stuffing patties, sauté the bacon in the goose fat over a high heat until caramelised. Add the onion, garlic and sage. Cook for 2–3 minutes until the onions have softened, then add the breadcrumbs, pistachios, chestnuts and apple. Allow the mixture to cool. Once cold, add the sausage meat, season well, and form into 100g/3½oz patties.To make the gravy, melt the turkey dripping or butter in a pan. Add the flour and stir for 5 minutes to create a roux. Add the star anise, then slowly add the warm chicken stock, stirring constantly to make a smooth gravy. Season to taste and keep warm.To cook the bubble and squeak, heat the vegetable oil in a deep fat fryer to 160C. Alternatively, heat the oil in a deep, heavy-based sauté pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)Fry the patties (in batches if necessary) in the hot oil for 3 minutes, or until crisp. Remove from the oil using a slotted spoon, then set aside to drain on kitchen paper. Season with a little salt.In a separate frying pan over a high heat, cook the stuffing patties for 3–5 minutes until crisp. Once your bubble and squeak and stuffing patties are ready, it's time to smash your burger patties.Put two balls of minced chuck in a hot frying pan with a lid, over high heat. Using the back of your spatula press down firmly to flatten the patties to just under 1cm/0.4in in thickness. Season and after 1 minute and 45 seconds, flip the patties and cook for a further 1 minute and 45 seconds. Add Jack cheese to both patties and a teaspoon of cranberry sauce to your bun lids. Place the bun lids on top of one of the patties then place the lid on the pan for 2–3 minutes to help melt the cheese. Repeat this process with all the buger patties.While the patties are steaming, place a bubble and squeak patty and stuffing patty onto each of the bottom buns. Take the circular slices of bread and dip them into the gravy. Place this on top of your stuffing patties. Top each with two beef patties, followed by the pulled turkey and a little gravy. Put the lid back on and secure the whole thing with a stick topped with a pig in blanket. To make the turkey, season the thighs. Add the thyme, rosemary and cinnamon, toss to coat and cover. Put in the fridge for a minimum of 4 hours to marinate, ideally overnight. To make the turkey, season the thighs. Add the thyme, rosemary and cinnamon, toss to coat and cover. Put in the fridge for a minimum of 4 hours to marinate, ideally overnight. Preheat the oven to 140C/120C Fan/Gas 1. Preheat the oven to 140C/120C Fan/Gas 1. Put the turkey on a roasting tray and cover with the goose fat. Place it the oven for 3 hours. Check the turkey thighs have reached an internal temperature of 96C before removing from the oven and allowing to cool in the goose fat. Once cool enough to handle, remove from the fat, reserving the turkey dripping for later. Pull the turkey meat from the bone and keep warm. Put the turkey on a roasting tray and cover with the goose fat. Place it the oven for 3 hours. Check the turkey thighs have reached an internal temperature of 96C before removing from the oven and allowing to cool in the goose fat. Once cool enough to handle, remove from the fat, reserving the turkey dripping for later. Pull the turkey meat from the bone and keep warm. To make the bubble and squeak patty, tip all the vegetables into a large pan of salted water. Bring to the boil over a high heat then simmer gently for 10–15 minutes or until they are tender when pierced with a fork. To make the bubble and squeak patty, tip all the vegetables into a large pan of salted water. Bring to the boil over a high heat then simmer gently for 10–15 minutes or until they are tender when pierced with a fork. Drain the vegetables, return them to the pan and add butter. Using a potato masher, mash until smooth. Add 2 tablespoons of breadcrumbs and mix to combine. Drain the vegetables, return them to the pan and add butter. Using a potato masher, mash until smooth. Add 2 tablespoons of breadcrumbs and mix to combine. Form the mixture into 8 patties. Dip the patties into the flour, then the milk and finally the breadcrumbs, making sure they are coated evenly all over. Place in the fridge to chill. Form the mixture into 8 patties. Dip the patties into the flour, then the milk and finally the breadcrumbs, making sure they are coated evenly all over. Place in the fridge to chill. To make the stuffing patties, sauté the bacon in the goose fat over a high heat until caramelised. Add the onion, garlic and sage. Cook for 2–3 minutes until the onions have softened, then add the breadcrumbs, pistachios, chestnuts and apple. Allow the mixture to cool. Once cold, add the sausage meat, season well, and form into 100g/3½oz patties. To make the stuffing patties, sauté the bacon in the goose fat over a high heat until caramelised. Add the onion, garlic and sage. Cook for 2–3 minutes until the onions have softened, then add the breadcrumbs, pistachios, chestnuts and apple. Allow the mixture to cool. Once cold, add the sausage meat, season well, and form into 100g/3½oz patties. To make the gravy, melt the turkey dripping or butter in a pan. Add the flour and stir for 5 minutes to create a roux. Add the star anise, then slowly add the warm chicken stock, stirring constantly to make a smooth gravy. Season to taste and keep warm. To make the gravy, melt the turkey dripping or butter in a pan. Add the flour and stir for 5 minutes to create a roux. Add the star anise, then slowly add the warm chicken stock, stirring constantly to make a smooth gravy. Season to taste and keep warm. To cook the bubble and squeak, heat the vegetable oil in a deep fat fryer to 160C. Alternatively, heat the oil in a deep, heavy-based sauté pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.) To cook the bubble and squeak, heat the vegetable oil in a deep fat fryer to 160C. Alternatively, heat the oil in a deep, heavy-based sauté pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.) Fry the patties (in batches if necessary) in the hot oil for 3 minutes, or until crisp. Remove from the oil using a slotted spoon, then set aside to drain on kitchen paper. Season with a little salt. Fry the patties (in batches if necessary) in the hot oil for 3 minutes, or until crisp. Remove from the oil using a slotted spoon, then set aside to drain on kitchen paper. Season with a little salt. In a separate frying pan over a high heat, cook the stuffing patties for 3–5 minutes until crisp. In a separate frying pan over a high heat, cook the stuffing patties for 3–5 minutes until crisp. Once your bubble and squeak and stuffing patties are ready, it's time to smash your burger patties. Once your bubble and squeak and stuffing patties are ready, it's time to smash your burger patties. Put two balls of minced chuck in a hot frying pan with a lid, over high heat. Using the back of your spatula press down firmly to flatten the patties to just under 1cm/0.4in in thickness. Season and after 1 minute and 45 seconds, flip the patties and cook for a further 1 minute and 45 seconds. Put two balls of minced chuck in a hot frying pan with a lid, over high heat. Using the back of your spatula press down firmly to flatten the patties to just under 1cm/0.4in in thickness. Season and after 1 minute and 45 seconds, flip the patties and cook for a further 1 minute and 45 seconds. Add Jack cheese to both patties and a teaspoon of cranberry sauce to your bun lids. Place the bun lids on top of one of the patties then place the lid on the pan for 2–3 minutes to help melt the cheese. Repeat this process with all the buger patties. Add Jack cheese to both patties and a teaspoon of cranberry sauce to your bun lids. Place the bun lids on top of one of the patties then place the lid on the pan for 2–3 minutes to help melt the cheese. Repeat this process with all the buger patties. While the patties are steaming, place a bubble and squeak patty and stuffing patty onto each of the bottom buns. While the patties are steaming, place a bubble and squeak patty and stuffing patty onto each of the bottom buns. Take the circular slices of bread and dip them into the gravy. Place this on top of your stuffing patties. Take the circular slices of bread and dip them into the gravy. Place this on top of your stuffing patties. Top each with two beef patties, followed by the pulled turkey and a little gravy. Top each with two beef patties, followed by the pulled turkey and a little gravy. Put the lid back on and secure the whole thing with a stick topped with a pig in blanket. Put the lid back on and secure the whole thing with a stick topped with a pig in blanket."
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} | 188555fe44b6ba63e0f62040c45a1afe8990aecdc54875282e92cb7d252000d6 | Rumicillin recipe
An average of 0.0 out of 5 stars from 0 ratings A sweet and sour rum cocktail to celebrate world rum day. 100g/3½oz caster sugar2 tbsp grated ginger1 tsp lemon zest 100g/3½oz caster sugar 2 tbsp grated ginger 1 tsp lemon zest 50ml/2fl oz rhum agricole (sugarcane juice rum)2 tbsp lemon Juice2 tbsp honey and ginger syrup 50ml/2fl oz rhum agricole (sugarcane juice rum) 2 tbsp lemon Juice 2 tbsp honey and ginger syrup Method To make the ginger lemon brittle, melt the sugar in a pan over medium heat until fully dissolved. Add the grated ginger and lemon zest. Stir constantly until mixed through. Pour immediately onto parchment paper ensuring it is as thin as possible. Leave to set. Meanwhile, to make the cocktail, pour the rhum agricole, lemon juice and honey ginger syrup into a cocktail shaker. Shake with ice. Strain into a nick and nora glass and garnish with the brittle. To make the ginger lemon brittle, melt the sugar in a pan over medium heat until fully dissolved. Add the grated ginger and lemon zest. Stir constantly until mixed through. Pour immediately onto parchment paper ensuring it is as thin as possible. Leave to set. To make the ginger lemon brittle, melt the sugar in a pan over medium heat until fully dissolved. Add the grated ginger and lemon zest. Stir constantly until mixed through. Pour immediately onto parchment paper ensuring it is as thin as possible. Leave to set. Meanwhile, to make the cocktail, pour the rhum agricole, lemon juice and honey ginger syrup into a cocktail shaker. Shake with ice. Meanwhile, to make the cocktail, pour the rhum agricole, lemon juice and honey ginger syrup into a cocktail shaker. Shake with ice. Strain into a nick and nora glass and garnish with the brittle. Strain into a nick and nora glass and garnish with the brittle. | {
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"delivery_version": "v1.0",
"title": "Rumicillin recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A sweet and sour rum cocktail to celebrate world rum day. 100g/3½oz caster sugar2 tbsp grated ginger1 tsp lemon zest 100g/3½oz caster sugar 2 tbsp grated ginger 1 tsp lemon zest 50ml/2fl oz rhum agricole (sugarcane juice rum)2 tbsp lemon Juice2 tbsp honey and ginger syrup 50ml/2fl oz rhum agricole (sugarcane juice rum) 2 tbsp lemon Juice 2 tbsp honey and ginger syrup Method To make the ginger lemon brittle, melt the sugar in a pan over medium heat until fully dissolved. Add the grated ginger and lemon zest. Stir constantly until mixed through. Pour immediately onto parchment paper ensuring it is as thin as possible. Leave to set. Meanwhile, to make the cocktail, pour the rhum agricole, lemon juice and honey ginger syrup into a cocktail shaker. Shake with ice. Strain into a nick and nora glass and garnish with the brittle. To make the ginger lemon brittle, melt the sugar in a pan over medium heat until fully dissolved. Add the grated ginger and lemon zest. Stir constantly until mixed through. Pour immediately onto parchment paper ensuring it is as thin as possible. Leave to set. To make the ginger lemon brittle, melt the sugar in a pan over medium heat until fully dissolved. Add the grated ginger and lemon zest. Stir constantly until mixed through. Pour immediately onto parchment paper ensuring it is as thin as possible. Leave to set. Meanwhile, to make the cocktail, pour the rhum agricole, lemon juice and honey ginger syrup into a cocktail shaker. Shake with ice. Meanwhile, to make the cocktail, pour the rhum agricole, lemon juice and honey ginger syrup into a cocktail shaker. Shake with ice. Strain into a nick and nora glass and garnish with the brittle. Strain into a nick and nora glass and garnish with the brittle."
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} | 1f565234f656a9cd0d5ddc680eecd03e4c8d1db7da681d9ea23a6ba694e7571c | Simple gnocchi with tomato sauce and winter salad recipe
An average of 4.9 out of 5 stars from 10 ratings This simple version of a gnocchi recipe uses just flour, water, oil and salt rather than potatoes. extra virgin olive oil, plus extra to serve2 garlic cloves, sliced 1 small red chilli, finely chopped (optional)1 anchovy fillet 20 ripe cherry tomatoes, halvedhandful fresh basil, plus extra to garnish extra virgin olive oil, plus extra to serve 2 garlic cloves, sliced 1 small red chilli, finely chopped (optional) 1 anchovy fillet 20 ripe cherry tomatoes, halved handful fresh basil, plus extra to garnish 1 cup water (240g/9oz)salt2 tbsp extra virgin olive oil 1 cup ‘00’ flour (120g/4oz) 1 cup water (240g/9oz) salt 2 tbsp extra virgin olive oil 1 cup ‘00’ flour (120g/4oz) 1 head radicchio trevisano, sliced1 bulb fennel, cored and sliced1 orange, segmented50g/1¾oz Parmesan shavings75g/2¾oz walnuts, roughly chopped3 tbsp extra virgin olive oil1 tbsp balsamic vinegar 1 head radicchio trevisano, sliced 1 bulb fennel, cored and sliced 1 orange, segmented 50g/1¾oz Parmesan shavings 75g/2¾oz walnuts, roughly chopped 3 tbsp extra virgin olive oil 1 tbsp balsamic vinegar Method To make the sauce, heat the oil in a frying pan over a medium heat. Sweat the garlic and chilli, if using, for 30 seconds. Stir in the anchovy and tomatoes and then pour in 1 small glass of water. Add the basil, cover with a lid and cook for about 5 minutes. To make the gnocchi, place a pinch of salt and the oil in a large saucepan, pour in the water and bring to the boil. Gradually whisk in the flour and continue whisking for about 1 minute until the mixture comes away from the sides of the pan. Remove from the heat, place on a board and wait for a minute to cool slightly. Knead into a dough, roll out and divide into small pieces. Roll out each piece into a thin sausage shape and slice into small gnocchi-shape pieces. Make indentations on the top with a fork and set aside on the board. To make the winter salad, place the radicchio, fennel, orange, Parmesan and walnuts in a large bowl. In a separate bowl, mix the oil and vinegar. Just before serving, stir the dressing into the salad.To serve, place the gnocchi in a saucepan of salted boiling water and cook until the gnocchi pieces float on the surface of the water. Transfer with a slotted spoon to the tomato sauce, stirring well. Drizzle with a little extra virgin olive oil, garnish with the basil and serve with the winter salad on the side. To make the sauce, heat the oil in a frying pan over a medium heat. Sweat the garlic and chilli, if using, for 30 seconds. Stir in the anchovy and tomatoes and then pour in 1 small glass of water. Add the basil, cover with a lid and cook for about 5 minutes. To make the sauce, heat the oil in a frying pan over a medium heat. Sweat the garlic and chilli, if using, for 30 seconds. Stir in the anchovy and tomatoes and then pour in 1 small glass of water. Add the basil, cover with a lid and cook for about 5 minutes. To make the gnocchi, place a pinch of salt and the oil in a large saucepan, pour in the water and bring to the boil. Gradually whisk in the flour and continue whisking for about 1 minute until the mixture comes away from the sides of the pan. Remove from the heat, place on a board and wait for a minute to cool slightly. Knead into a dough, roll out and divide into small pieces. Roll out each piece into a thin sausage shape and slice into small gnocchi-shape pieces. Make indentations on the top with a fork and set aside on the board. To make the gnocchi, place a pinch of salt and the oil in a large saucepan, pour in the water and bring to the boil. Gradually whisk in the flour and continue whisking for about 1 minute until the mixture comes away from the sides of the pan. Remove from the heat, place on a board and wait for a minute to cool slightly. Knead into a dough, roll out and divide into small pieces. Roll out each piece into a thin sausage shape and slice into small gnocchi-shape pieces. Make indentations on the top with a fork and set aside on the board. To make the winter salad, place the radicchio, fennel, orange, Parmesan and walnuts in a large bowl. In a separate bowl, mix the oil and vinegar. Just before serving, stir the dressing into the salad. To make the winter salad, place the radicchio, fennel, orange, Parmesan and walnuts in a large bowl. In a separate bowl, mix the oil and vinegar. Just before serving, stir the dressing into the salad. To serve, place the gnocchi in a saucepan of salted boiling water and cook until the gnocchi pieces float on the surface of the water. Transfer with a slotted spoon to the tomato sauce, stirring well. Drizzle with a little extra virgin olive oil, garnish with the basil and serve with the winter salad on the side. To serve, place the gnocchi in a saucepan of salted boiling water and cook until the gnocchi pieces float on the surface of the water. Transfer with a slotted spoon to the tomato sauce, stirring well. Drizzle with a little extra virgin olive oil, garnish with the basil and serve with the winter salad on the side. | {
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"title": "Simple gnocchi with tomato sauce and winter salad recipe",
"content": "An average of 4.9 out of 5 stars from 10 ratings This simple version of a gnocchi recipe uses just flour, water, oil and salt rather than potatoes. extra virgin olive oil, plus extra to serve2 garlic cloves, sliced 1 small red chilli, finely chopped (optional)1 anchovy fillet 20 ripe cherry tomatoes, halvedhandful fresh basil, plus extra to garnish extra virgin olive oil, plus extra to serve 2 garlic cloves, sliced 1 small red chilli, finely chopped (optional) 1 anchovy fillet 20 ripe cherry tomatoes, halved handful fresh basil, plus extra to garnish 1 cup water (240g/9oz)salt2 tbsp extra virgin olive oil 1 cup ‘00’ flour (120g/4oz) 1 cup water (240g/9oz) salt 2 tbsp extra virgin olive oil 1 cup ‘00’ flour (120g/4oz) 1 head radicchio trevisano, sliced1 bulb fennel, cored and sliced1 orange, segmented50g/1¾oz Parmesan shavings75g/2¾oz walnuts, roughly chopped3 tbsp extra virgin olive oil1 tbsp balsamic vinegar 1 head radicchio trevisano, sliced 1 bulb fennel, cored and sliced 1 orange, segmented 50g/1¾oz Parmesan shavings 75g/2¾oz walnuts, roughly chopped 3 tbsp extra virgin olive oil 1 tbsp balsamic vinegar Method To make the sauce, heat the oil in a frying pan over a medium heat. Sweat the garlic and chilli, if using, for 30 seconds. Stir in the anchovy and tomatoes and then pour in 1 small glass of water. Add the basil, cover with a lid and cook for about 5 minutes. To make the gnocchi, place a pinch of salt and the oil in a large saucepan, pour in the water and bring to the boil. Gradually whisk in the flour and continue whisking for about 1 minute until the mixture comes away from the sides of the pan. Remove from the heat, place on a board and wait for a minute to cool slightly. Knead into a dough, roll out and divide into small pieces. Roll out each piece into a thin sausage shape and slice into small gnocchi-shape pieces. Make indentations on the top with a fork and set aside on the board. To make the winter salad, place the radicchio, fennel, orange, Parmesan and walnuts in a large bowl. In a separate bowl, mix the oil and vinegar. Just before serving, stir the dressing into the salad.To serve, place the gnocchi in a saucepan of salted boiling water and cook until the gnocchi pieces float on the surface of the water. Transfer with a slotted spoon to the tomato sauce, stirring well. Drizzle with a little extra virgin olive oil, garnish with the basil and serve with the winter salad on the side. To make the sauce, heat the oil in a frying pan over a medium heat. Sweat the garlic and chilli, if using, for 30 seconds. Stir in the anchovy and tomatoes and then pour in 1 small glass of water. Add the basil, cover with a lid and cook for about 5 minutes. To make the sauce, heat the oil in a frying pan over a medium heat. Sweat the garlic and chilli, if using, for 30 seconds. Stir in the anchovy and tomatoes and then pour in 1 small glass of water. Add the basil, cover with a lid and cook for about 5 minutes. To make the gnocchi, place a pinch of salt and the oil in a large saucepan, pour in the water and bring to the boil. Gradually whisk in the flour and continue whisking for about 1 minute until the mixture comes away from the sides of the pan. Remove from the heat, place on a board and wait for a minute to cool slightly. Knead into a dough, roll out and divide into small pieces. Roll out each piece into a thin sausage shape and slice into small gnocchi-shape pieces. Make indentations on the top with a fork and set aside on the board. To make the gnocchi, place a pinch of salt and the oil in a large saucepan, pour in the water and bring to the boil. Gradually whisk in the flour and continue whisking for about 1 minute until the mixture comes away from the sides of the pan. Remove from the heat, place on a board and wait for a minute to cool slightly. Knead into a dough, roll out and divide into small pieces. Roll out each piece into a thin sausage shape and slice into small gnocchi-shape pieces. Make indentations on the top with a fork and set aside on the board. To make the winter salad, place the radicchio, fennel, orange, Parmesan and walnuts in a large bowl. In a separate bowl, mix the oil and vinegar. Just before serving, stir the dressing into the salad. To make the winter salad, place the radicchio, fennel, orange, Parmesan and walnuts in a large bowl. In a separate bowl, mix the oil and vinegar. Just before serving, stir the dressing into the salad. To serve, place the gnocchi in a saucepan of salted boiling water and cook until the gnocchi pieces float on the surface of the water. Transfer with a slotted spoon to the tomato sauce, stirring well. Drizzle with a little extra virgin olive oil, garnish with the basil and serve with the winter salad on the side. To serve, place the gnocchi in a saucepan of salted boiling water and cook until the gnocchi pieces float on the surface of the water. Transfer with a slotted spoon to the tomato sauce, stirring well. Drizzle with a little extra virgin olive oil, garnish with the basil and serve with the winter salad on the side."
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} | ec86ac790f77e2d857d2ce3e43dec271068d67e6143e6ee4df46111aeb14cdd7 | Coffee and hazelnut cake recipe
To make the syrup, slowly heat the coffee, sugar and salt in a small saucepan until the sugar has dissolved then bring to the boil and simmer for 5 minutes or until the mixture starts to look syrupy. Remove from the heat and add the liqueur, if using. Leave to cool.To make the sponges, preheat the oven to 180C/160C Fan/Gas 4. Line three 20–21cm/8–8¼in sandwich tins with baking paper. (If you only have two tins, bake two sponges then bake another on its own afterwards.) Mix together the flour, hazelnuts, baking powder and salt in a large bowl. Beat the butter and sugar in a separate bowl for a couple of minutes until soft and well combined. Add the eggs, one at a time with a couple of tablespoons of the flour mixture, beating well after each addition. Fold in the remaining flour, add the vanilla extract and then just enough milk to give a dropping consistency. Divide the mixture between the tins and bake for 20–25 minutes until well risen and springy to touch. Turn the cakes out on to a wire rack to cool. Brush the base of each cake generously with some of the syrup while they are still warm.To make the icing, put the icing sugar, cornflour, espresso powder and salt in a saucepan and whisk to combine. Gradually whisk in 125ml/4fl oz cream, then set the pan over a low heat and stir until smooth. Turn up the heat and stir constantly until the mixture thickens. Make sure it is lump-free by whisking furiously, then scrape it into a bowl and leave to cool to room temperature. Put the remaining cream in a separate bowl and whisk until it starts to thicken. Whisk in the cooled icing sugar mixture, a tablespoon at a time and as quickly as you can but do not overbeat. When the cream and sugar mixture are combined, it should be a thick, glossy, spreadable icing. If the icing curdles, do not despair – it will still taste wonderful and it will set in the fridge.If making the praline, line a baking tray with baking paper. Sprinkle the sugar in an even layer in the base of a saucepan and leave to melt over a medium–high heat, swirling every so often and moving the saucepan around so the sugar does not darken unevenly around the edges. When the sugar has liquified and turned golden brown, add the hazelnuts. Swirl them around in the caramel for a few moments, then turn out on to a baking tray. Separate a few whole hazelnuts for decoration and reserve, then leave the praline to cool completely. When solid, break it up and blitz to crumbs in a food processor or blender or bash it with a rolling pin. To assemble, take one of the sponges and brush with more syrup. Grate over some of the dark chocolate until completely covered, then spread over some of the icing. Grate over more chocolate, then put the second sponge on top. Brush with syrup then repeat with the chocolate, icing and more chocolate. Finally, place the third sponge on top. Use the rest of the icing to cover the top and sides, then sprinkle with either the hazelnut praline crumbs and whole hazelnuts or more dark chocolate, grated or sliced into fine shards. Chill the cake in the fridge and remove it about 20 minutes before you want to serve it. To make the syrup, slowly heat the coffee, sugar and salt in a small saucepan until the sugar has dissolved then bring to the boil and simmer for 5 minutes or until the mixture starts to look syrupy. Remove from the heat and add the liqueur, if using. Leave to cool. To make the syrup, slowly heat the coffee, sugar and salt in a small saucepan until the sugar has dissolved then bring to the boil and simmer for 5 minutes or until the mixture starts to look syrupy. Remove from the heat and add the liqueur, if using. Leave to cool. To make the sponges, preheat the oven to 180C/160C Fan/Gas 4. Line three 20–21cm/8–8¼in sandwich tins with baking paper. (If you only have two tins, bake two sponges then bake another on its own afterwards.) Mix together the flour, hazelnuts, baking powder and salt in a large bowl. Beat the butter and sugar in a separate bowl for a couple of minutes until soft and well combined. Add the eggs, one at a time with a couple of tablespoons of the flour mixture, beating well after each addition. Fold in the remaining flour, add the vanilla extract and then just enough milk to give a dropping consistency. Divide the mixture between the tins and bake for 20–25 minutes until well risen and springy to touch. Turn the cakes out on to a wire rack to cool. Brush the base of each cake generously with some of the syrup while they are still warm. To make the sponges, preheat the oven to 180C/160C Fan/Gas 4. Line three 20–21cm/8–8¼in sandwich tins with baking paper. (If you only have two tins, bake two sponges then bake another on its own afterwards.) Mix together the flour, hazelnuts, baking powder and salt in a large bowl. Beat the butter and sugar in a separate bowl for a couple of minutes until soft and well combined. Add the eggs, one at a time with a couple of tablespoons of the flour mixture, beating well after each addition. Fold in the remaining flour, add the vanilla extract and then just enough milk to give a dropping consistency. Divide the mixture between the tins and bake for 20–25 minutes until well risen and springy to touch. Turn the cakes out on to a wire rack to cool. Brush the base of each cake generously with some of the syrup while they are still warm. To make the icing, put the icing sugar, cornflour, espresso powder and salt in a saucepan and whisk to combine. Gradually whisk in 125ml/4fl oz cream, then set the pan over a low heat and stir until smooth. Turn up the heat and stir constantly until the mixture thickens. Make sure it is lump-free by whisking furiously, then scrape it into a bowl and leave to cool to room temperature. Put the remaining cream in a separate bowl and whisk until it starts to thicken. Whisk in the cooled icing sugar mixture, a tablespoon at a time and as quickly as you can but do not overbeat. When the cream and sugar mixture are combined, it should be a thick, glossy, spreadable icing. If the icing curdles, do not despair – it will still taste wonderful and it will set in the fridge. To make the icing, put the icing sugar, cornflour, espresso powder and salt in a saucepan and whisk to combine. Gradually whisk in 125ml/4fl oz cream, then set the pan over a low heat and stir until smooth. Turn up the heat and stir constantly until the mixture thickens. Make sure it is lump-free by whisking furiously, then scrape it into a bowl and leave to cool to room temperature. Put the remaining cream in a separate bowl and whisk until it starts to thicken. Whisk in the cooled icing sugar mixture, a tablespoon at a time and as quickly as you can but do not overbeat. When the cream and sugar mixture are combined, it should be a thick, glossy, spreadable icing. If the icing curdles, do not despair – it will still taste wonderful and it will set in the fridge. If making the praline, line a baking tray with baking paper. Sprinkle the sugar in an even layer in the base of a saucepan and leave to melt over a medium–high heat, swirling every so often and moving the saucepan around so the sugar does not darken unevenly around the edges. When the sugar has liquified and turned golden brown, add the hazelnuts. Swirl them around in the caramel for a few moments, then turn out on to a baking tray. Separate a few whole hazelnuts for decoration and reserve, then leave the praline to cool completely. When solid, break it up and blitz to crumbs in a food processor or blender or bash it with a rolling pin. If making the praline, line a baking tray with baking paper. Sprinkle the sugar in an even layer in the base of a saucepan and leave to melt over a medium–high heat, swirling every so often and moving the saucepan around so the sugar does not darken unevenly around the edges. When the sugar has liquified and turned golden brown, add the hazelnuts. Swirl them around in the caramel for a few moments, then turn out on to a baking tray. Separate a few whole hazelnuts for decoration and reserve, then leave the praline to cool completely. When solid, break it up and blitz to crumbs in a food processor or blender or bash it with a rolling pin. To assemble, take one of the sponges and brush with more syrup. Grate over some of the dark chocolate until completely covered, then spread over some of the icing. Grate over more chocolate, then put the second sponge on top. Brush with syrup then repeat with the chocolate, icing and more chocolate. Finally, place the third sponge on top. Use the rest of the icing to cover the top and sides, then sprinkle with either the hazelnut praline crumbs and whole hazelnuts or more dark chocolate, grated or sliced into fine shards. Chill the cake in the fridge and remove it about 20 minutes before you want to serve it. To assemble, take one of the sponges and brush with more syrup. Grate over some of the dark chocolate until completely covered, then spread over some of the icing. Grate over more chocolate, then put the second sponge on top. Brush with syrup then repeat with the chocolate, icing and more chocolate. Finally, place the third sponge on top. Use the rest of the icing to cover the top and sides, then sprinkle with either the hazelnut praline crumbs and whole hazelnuts or more dark chocolate, grated or sliced into fine shards. Chill the cake in the fridge and remove it about 20 minutes before you want to serve it. | {
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"title": "Coffee and hazelnut cake recipe",
"content": "To make the syrup, slowly heat the coffee, sugar and salt in a small saucepan until the sugar has dissolved then bring to the boil and simmer for 5 minutes or until the mixture starts to look syrupy. Remove from the heat and add the liqueur, if using. Leave to cool.To make the sponges, preheat the oven to 180C/160C Fan/Gas 4. Line three 20–21cm/8–8¼in sandwich tins with baking paper. (If you only have two tins, bake two sponges then bake another on its own afterwards.) Mix together the flour, hazelnuts, baking powder and salt in a large bowl. Beat the butter and sugar in a separate bowl for a couple of minutes until soft and well combined. Add the eggs, one at a time with a couple of tablespoons of the flour mixture, beating well after each addition. Fold in the remaining flour, add the vanilla extract and then just enough milk to give a dropping consistency. Divide the mixture between the tins and bake for 20–25 minutes until well risen and springy to touch. Turn the cakes out on to a wire rack to cool. Brush the base of each cake generously with some of the syrup while they are still warm.To make the icing, put the icing sugar, cornflour, espresso powder and salt in a saucepan and whisk to combine. Gradually whisk in 125ml/4fl oz cream, then set the pan over a low heat and stir until smooth. Turn up the heat and stir constantly until the mixture thickens. Make sure it is lump-free by whisking furiously, then scrape it into a bowl and leave to cool to room temperature. Put the remaining cream in a separate bowl and whisk until it starts to thicken. Whisk in the cooled icing sugar mixture, a tablespoon at a time and as quickly as you can but do not overbeat. When the cream and sugar mixture are combined, it should be a thick, glossy, spreadable icing. If the icing curdles, do not despair – it will still taste wonderful and it will set in the fridge.If making the praline, line a baking tray with baking paper. Sprinkle the sugar in an even layer in the base of a saucepan and leave to melt over a medium–high heat, swirling every so often and moving the saucepan around so the sugar does not darken unevenly around the edges. When the sugar has liquified and turned golden brown, add the hazelnuts. Swirl them around in the caramel for a few moments, then turn out on to a baking tray. Separate a few whole hazelnuts for decoration and reserve, then leave the praline to cool completely. When solid, break it up and blitz to crumbs in a food processor or blender or bash it with a rolling pin. To assemble, take one of the sponges and brush with more syrup. Grate over some of the dark chocolate until completely covered, then spread over some of the icing. Grate over more chocolate, then put the second sponge on top. Brush with syrup then repeat with the chocolate, icing and more chocolate. Finally, place the third sponge on top. Use the rest of the icing to cover the top and sides, then sprinkle with either the hazelnut praline crumbs and whole hazelnuts or more dark chocolate, grated or sliced into fine shards. Chill the cake in the fridge and remove it about 20 minutes before you want to serve it. To make the syrup, slowly heat the coffee, sugar and salt in a small saucepan until the sugar has dissolved then bring to the boil and simmer for 5 minutes or until the mixture starts to look syrupy. Remove from the heat and add the liqueur, if using. Leave to cool. To make the syrup, slowly heat the coffee, sugar and salt in a small saucepan until the sugar has dissolved then bring to the boil and simmer for 5 minutes or until the mixture starts to look syrupy. Remove from the heat and add the liqueur, if using. Leave to cool. To make the sponges, preheat the oven to 180C/160C Fan/Gas 4. Line three 20–21cm/8–8¼in sandwich tins with baking paper. (If you only have two tins, bake two sponges then bake another on its own afterwards.) Mix together the flour, hazelnuts, baking powder and salt in a large bowl. Beat the butter and sugar in a separate bowl for a couple of minutes until soft and well combined. Add the eggs, one at a time with a couple of tablespoons of the flour mixture, beating well after each addition. Fold in the remaining flour, add the vanilla extract and then just enough milk to give a dropping consistency. Divide the mixture between the tins and bake for 20–25 minutes until well risen and springy to touch. Turn the cakes out on to a wire rack to cool. Brush the base of each cake generously with some of the syrup while they are still warm. To make the sponges, preheat the oven to 180C/160C Fan/Gas 4. Line three 20–21cm/8–8¼in sandwich tins with baking paper. (If you only have two tins, bake two sponges then bake another on its own afterwards.) Mix together the flour, hazelnuts, baking powder and salt in a large bowl. Beat the butter and sugar in a separate bowl for a couple of minutes until soft and well combined. Add the eggs, one at a time with a couple of tablespoons of the flour mixture, beating well after each addition. Fold in the remaining flour, add the vanilla extract and then just enough milk to give a dropping consistency. Divide the mixture between the tins and bake for 20–25 minutes until well risen and springy to touch. Turn the cakes out on to a wire rack to cool. Brush the base of each cake generously with some of the syrup while they are still warm. To make the icing, put the icing sugar, cornflour, espresso powder and salt in a saucepan and whisk to combine. Gradually whisk in 125ml/4fl oz cream, then set the pan over a low heat and stir until smooth. Turn up the heat and stir constantly until the mixture thickens. Make sure it is lump-free by whisking furiously, then scrape it into a bowl and leave to cool to room temperature. Put the remaining cream in a separate bowl and whisk until it starts to thicken. Whisk in the cooled icing sugar mixture, a tablespoon at a time and as quickly as you can but do not overbeat. When the cream and sugar mixture are combined, it should be a thick, glossy, spreadable icing. If the icing curdles, do not despair – it will still taste wonderful and it will set in the fridge. To make the icing, put the icing sugar, cornflour, espresso powder and salt in a saucepan and whisk to combine. Gradually whisk in 125ml/4fl oz cream, then set the pan over a low heat and stir until smooth. Turn up the heat and stir constantly until the mixture thickens. Make sure it is lump-free by whisking furiously, then scrape it into a bowl and leave to cool to room temperature. Put the remaining cream in a separate bowl and whisk until it starts to thicken. Whisk in the cooled icing sugar mixture, a tablespoon at a time and as quickly as you can but do not overbeat. When the cream and sugar mixture are combined, it should be a thick, glossy, spreadable icing. If the icing curdles, do not despair – it will still taste wonderful and it will set in the fridge. If making the praline, line a baking tray with baking paper. Sprinkle the sugar in an even layer in the base of a saucepan and leave to melt over a medium–high heat, swirling every so often and moving the saucepan around so the sugar does not darken unevenly around the edges. When the sugar has liquified and turned golden brown, add the hazelnuts. Swirl them around in the caramel for a few moments, then turn out on to a baking tray. Separate a few whole hazelnuts for decoration and reserve, then leave the praline to cool completely. When solid, break it up and blitz to crumbs in a food processor or blender or bash it with a rolling pin. If making the praline, line a baking tray with baking paper. Sprinkle the sugar in an even layer in the base of a saucepan and leave to melt over a medium–high heat, swirling every so often and moving the saucepan around so the sugar does not darken unevenly around the edges. When the sugar has liquified and turned golden brown, add the hazelnuts. Swirl them around in the caramel for a few moments, then turn out on to a baking tray. Separate a few whole hazelnuts for decoration and reserve, then leave the praline to cool completely. When solid, break it up and blitz to crumbs in a food processor or blender or bash it with a rolling pin. To assemble, take one of the sponges and brush with more syrup. Grate over some of the dark chocolate until completely covered, then spread over some of the icing. Grate over more chocolate, then put the second sponge on top. Brush with syrup then repeat with the chocolate, icing and more chocolate. Finally, place the third sponge on top. Use the rest of the icing to cover the top and sides, then sprinkle with either the hazelnut praline crumbs and whole hazelnuts or more dark chocolate, grated or sliced into fine shards. Chill the cake in the fridge and remove it about 20 minutes before you want to serve it. To assemble, take one of the sponges and brush with more syrup. Grate over some of the dark chocolate until completely covered, then spread over some of the icing. Grate over more chocolate, then put the second sponge on top. Brush with syrup then repeat with the chocolate, icing and more chocolate. Finally, place the third sponge on top. Use the rest of the icing to cover the top and sides, then sprinkle with either the hazelnut praline crumbs and whole hazelnuts or more dark chocolate, grated or sliced into fine shards. Chill the cake in the fridge and remove it about 20 minutes before you want to serve it."
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} | 7b49c8e5954249c162f4ef3e6c39b09064cf5189851b1707d199ade56420964c | Chorizo borek with butternut borani recipe
To make the butternut borani, preheat the oven to 220C/200C/Gas 7 and line a baking tray with baking paper. Place the squash halves cut side up on the prepared baking tray and rub the exposed flesh with a drizzle of olive oil. Roast for about 45–50 minutes, then insert a knife into the thickest part of the flesh to check if it’s soft and cooked through. When the squash is cooked, remove from the oven and leave until cool enough to handle.To make the chorizo, goats’ cheese and cumin borek, preheat the oven to 200C/180C Fan/Gas 6. Dry fry the cumin seeds in a frying pan until aromatic. Remove from the heat.Put the chunks of chorizo into a food processor and process until they are minced as finely as possible. Transfer to a mixing bowl, add the cooled cumin seeds and goats’ cheese and mix together until evenly combined.Brush the base of a 24cm/9½in round ovenproof dish or cake tin with a little vegetable oil. Lay a pastry sheet lengthways in the dish or tin with the ends overhanging the sides, then lay another pastry sheet widthways in the same way. Divide the chorizo filling in half. Add one half to the filo base and smooth it right to the edges to cover the base evenly. Fold another pastry sheet in half to create a double thickness and lay it over the filling, then repeat with a second pastry sheet to form a thick pastry layer. Brush the pastry with the milk or water, then top with the remaining filling, pushing and patting it into place to evenly coat the pastry layer. Fold the overhanging pastry into the centre, then gently crumple up the remaining 2 pastry sheets and arrange them on top.Brush all the exposed pastry and edges with beaten egg and sprinkle over the nigella seeds. Bake for 25–30 minutes, or until deep golden-brown. While the borek is cooking, continue the butternut borani. Using a spoon, scoop all the squash flesh out of the skins into a mixing bowl, then mash with a potato masher. Add the garlic, a drizzle of olive oil and a generous amount of salt and pepper, followed by the yoghurt, and give everything a good stir. Check and adjust the seasoning, then transfer the borani to a plate, spread it right to the edges and smooth over with the back of the spoon. Drizzle with olive oil and scatter over the pul biber, dill and, finally, the walnuts before serving with flatbread.Serve the borek immediately, drizzled with the honey (if using) with the borani and with flatbreads for dipping. To make the butternut borani, preheat the oven to 220C/200C/Gas 7 and line a baking tray with baking paper. To make the butternut borani, preheat the oven to 220C/200C/Gas 7 and line a baking tray with baking paper. Place the squash halves cut side up on the prepared baking tray and rub the exposed flesh with a drizzle of olive oil. Roast for about 45–50 minutes, then insert a knife into the thickest part of the flesh to check if it’s soft and cooked through. When the squash is cooked, remove from the oven and leave until cool enough to handle. Place the squash halves cut side up on the prepared baking tray and rub the exposed flesh with a drizzle of olive oil. Roast for about 45–50 minutes, then insert a knife into the thickest part of the flesh to check if it’s soft and cooked through. When the squash is cooked, remove from the oven and leave until cool enough to handle. To make the chorizo, goats’ cheese and cumin borek, preheat the oven to 200C/180C Fan/Gas 6. Dry fry the cumin seeds in a frying pan until aromatic. Remove from the heat. To make the chorizo, goats’ cheese and cumin borek, preheat the oven to 200C/180C Fan/Gas 6. Dry fry the cumin seeds in a frying pan until aromatic. Remove from the heat. Put the chunks of chorizo into a food processor and process until they are minced as finely as possible. Transfer to a mixing bowl, add the cooled cumin seeds and goats’ cheese and mix together until evenly combined. Put the chunks of chorizo into a food processor and process until they are minced as finely as possible. Transfer to a mixing bowl, add the cooled cumin seeds and goats’ cheese and mix together until evenly combined. Brush the base of a 24cm/9½in round ovenproof dish or cake tin with a little vegetable oil. Lay a pastry sheet lengthways in the dish or tin with the ends overhanging the sides, then lay another pastry sheet widthways in the same way. Divide the chorizo filling in half. Add one half to the filo base and smooth it right to the edges to cover the base evenly. Brush the base of a 24cm/9½in round ovenproof dish or cake tin with a little vegetable oil. Lay a pastry sheet lengthways in the dish or tin with the ends overhanging the sides, then lay another pastry sheet widthways in the same way. Divide the chorizo filling in half. Add one half to the filo base and smooth it right to the edges to cover the base evenly. Fold another pastry sheet in half to create a double thickness and lay it over the filling, then repeat with a second pastry sheet to form a thick pastry layer. Brush the pastry with the milk or water, then top with the remaining filling, pushing and patting it into place to evenly coat the pastry layer. Fold the overhanging pastry into the centre, then gently crumple up the remaining 2 pastry sheets and arrange them on top. Fold another pastry sheet in half to create a double thickness and lay it over the filling, then repeat with a second pastry sheet to form a thick pastry layer. Brush the pastry with the milk or water, then top with the remaining filling, pushing and patting it into place to evenly coat the pastry layer. Fold the overhanging pastry into the centre, then gently crumple up the remaining 2 pastry sheets and arrange them on top. Brush all the exposed pastry and edges with beaten egg and sprinkle over the nigella seeds. Bake for 25–30 minutes, or until deep golden-brown. Brush all the exposed pastry and edges with beaten egg and sprinkle over the nigella seeds. Bake for 25–30 minutes, or until deep golden-brown. While the borek is cooking, continue the butternut borani. Using a spoon, scoop all the squash flesh out of the skins into a mixing bowl, then mash with a potato masher. Add the garlic, a drizzle of olive oil and a generous amount of salt and pepper, followed by the yoghurt, and give everything a good stir. While the borek is cooking, continue the butternut borani. Using a spoon, scoop all the squash flesh out of the skins into a mixing bowl, then mash with a potato masher. Add the garlic, a drizzle of olive oil and a generous amount of salt and pepper, followed by the yoghurt, and give everything a good stir. Check and adjust the seasoning, then transfer the borani to a plate, spread it right to the edges and smooth over with the back of the spoon. Drizzle with olive oil and scatter over the pul biber, dill and, finally, the walnuts before serving with flatbread. Check and adjust the seasoning, then transfer the borani to a plate, spread it right to the edges and smooth over with the back of the spoon. Drizzle with olive oil and scatter over the pul biber, dill and, finally, the walnuts before serving with flatbread. Serve the borek immediately, drizzled with the honey (if using) with the borani and with flatbreads for dipping. Serve the borek immediately, drizzled with the honey (if using) with the borani and with flatbreads for dipping. | {
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"title": "Chorizo borek with butternut borani recipe",
"content": "To make the butternut borani, preheat the oven to 220C/200C/Gas 7 and line a baking tray with baking paper. Place the squash halves cut side up on the prepared baking tray and rub the exposed flesh with a drizzle of olive oil. Roast for about 45–50 minutes, then insert a knife into the thickest part of the flesh to check if it’s soft and cooked through. When the squash is cooked, remove from the oven and leave until cool enough to handle.To make the chorizo, goats’ cheese and cumin borek, preheat the oven to 200C/180C Fan/Gas 6. Dry fry the cumin seeds in a frying pan until aromatic. Remove from the heat.Put the chunks of chorizo into a food processor and process until they are minced as finely as possible. Transfer to a mixing bowl, add the cooled cumin seeds and goats’ cheese and mix together until evenly combined.Brush the base of a 24cm/9½in round ovenproof dish or cake tin with a little vegetable oil. Lay a pastry sheet lengthways in the dish or tin with the ends overhanging the sides, then lay another pastry sheet widthways in the same way. Divide the chorizo filling in half. Add one half to the filo base and smooth it right to the edges to cover the base evenly. Fold another pastry sheet in half to create a double thickness and lay it over the filling, then repeat with a second pastry sheet to form a thick pastry layer. Brush the pastry with the milk or water, then top with the remaining filling, pushing and patting it into place to evenly coat the pastry layer. Fold the overhanging pastry into the centre, then gently crumple up the remaining 2 pastry sheets and arrange them on top.Brush all the exposed pastry and edges with beaten egg and sprinkle over the nigella seeds. Bake for 25–30 minutes, or until deep golden-brown. While the borek is cooking, continue the butternut borani. Using a spoon, scoop all the squash flesh out of the skins into a mixing bowl, then mash with a potato masher. Add the garlic, a drizzle of olive oil and a generous amount of salt and pepper, followed by the yoghurt, and give everything a good stir. Check and adjust the seasoning, then transfer the borani to a plate, spread it right to the edges and smooth over with the back of the spoon. Drizzle with olive oil and scatter over the pul biber, dill and, finally, the walnuts before serving with flatbread.Serve the borek immediately, drizzled with the honey (if using) with the borani and with flatbreads for dipping. To make the butternut borani, preheat the oven to 220C/200C/Gas 7 and line a baking tray with baking paper. To make the butternut borani, preheat the oven to 220C/200C/Gas 7 and line a baking tray with baking paper. Place the squash halves cut side up on the prepared baking tray and rub the exposed flesh with a drizzle of olive oil. Roast for about 45–50 minutes, then insert a knife into the thickest part of the flesh to check if it’s soft and cooked through. When the squash is cooked, remove from the oven and leave until cool enough to handle. Place the squash halves cut side up on the prepared baking tray and rub the exposed flesh with a drizzle of olive oil. Roast for about 45–50 minutes, then insert a knife into the thickest part of the flesh to check if it’s soft and cooked through. When the squash is cooked, remove from the oven and leave until cool enough to handle. To make the chorizo, goats’ cheese and cumin borek, preheat the oven to 200C/180C Fan/Gas 6. Dry fry the cumin seeds in a frying pan until aromatic. Remove from the heat. To make the chorizo, goats’ cheese and cumin borek, preheat the oven to 200C/180C Fan/Gas 6. Dry fry the cumin seeds in a frying pan until aromatic. Remove from the heat. Put the chunks of chorizo into a food processor and process until they are minced as finely as possible. Transfer to a mixing bowl, add the cooled cumin seeds and goats’ cheese and mix together until evenly combined. Put the chunks of chorizo into a food processor and process until they are minced as finely as possible. Transfer to a mixing bowl, add the cooled cumin seeds and goats’ cheese and mix together until evenly combined. Brush the base of a 24cm/9½in round ovenproof dish or cake tin with a little vegetable oil. Lay a pastry sheet lengthways in the dish or tin with the ends overhanging the sides, then lay another pastry sheet widthways in the same way. Divide the chorizo filling in half. Add one half to the filo base and smooth it right to the edges to cover the base evenly. Brush the base of a 24cm/9½in round ovenproof dish or cake tin with a little vegetable oil. Lay a pastry sheet lengthways in the dish or tin with the ends overhanging the sides, then lay another pastry sheet widthways in the same way. Divide the chorizo filling in half. Add one half to the filo base and smooth it right to the edges to cover the base evenly. Fold another pastry sheet in half to create a double thickness and lay it over the filling, then repeat with a second pastry sheet to form a thick pastry layer. Brush the pastry with the milk or water, then top with the remaining filling, pushing and patting it into place to evenly coat the pastry layer. Fold the overhanging pastry into the centre, then gently crumple up the remaining 2 pastry sheets and arrange them on top. Fold another pastry sheet in half to create a double thickness and lay it over the filling, then repeat with a second pastry sheet to form a thick pastry layer. Brush the pastry with the milk or water, then top with the remaining filling, pushing and patting it into place to evenly coat the pastry layer. Fold the overhanging pastry into the centre, then gently crumple up the remaining 2 pastry sheets and arrange them on top. Brush all the exposed pastry and edges with beaten egg and sprinkle over the nigella seeds. Bake for 25–30 minutes, or until deep golden-brown. Brush all the exposed pastry and edges with beaten egg and sprinkle over the nigella seeds. Bake for 25–30 minutes, or until deep golden-brown. While the borek is cooking, continue the butternut borani. Using a spoon, scoop all the squash flesh out of the skins into a mixing bowl, then mash with a potato masher. Add the garlic, a drizzle of olive oil and a generous amount of salt and pepper, followed by the yoghurt, and give everything a good stir. While the borek is cooking, continue the butternut borani. Using a spoon, scoop all the squash flesh out of the skins into a mixing bowl, then mash with a potato masher. Add the garlic, a drizzle of olive oil and a generous amount of salt and pepper, followed by the yoghurt, and give everything a good stir. Check and adjust the seasoning, then transfer the borani to a plate, spread it right to the edges and smooth over with the back of the spoon. Drizzle with olive oil and scatter over the pul biber, dill and, finally, the walnuts before serving with flatbread. Check and adjust the seasoning, then transfer the borani to a plate, spread it right to the edges and smooth over with the back of the spoon. Drizzle with olive oil and scatter over the pul biber, dill and, finally, the walnuts before serving with flatbread. Serve the borek immediately, drizzled with the honey (if using) with the borani and with flatbreads for dipping. Serve the borek immediately, drizzled with the honey (if using) with the borani and with flatbreads for dipping."
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} | bde22273d38872032a8333873fe7229ce1c828c9ae37873f939a33f7c46ef523 | Mackerel with rhubarb chutney and orange salad recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mackerel_with_rhubarb_97633_16x9.jpg Tangy rhubarb really complements the rich, oily mackerel and a light citrus salad rounds it all off perfectly. 75g/2⅔oz caster sugar25g/1oz sultanasfew sprigs fresh rosemary2cm/¾in piece root ginger, peeled and finely chopped1 shallot, peeled and finely chopped3 sticks rhubarb5 tbsp cider vinegar1 orange, juice onlysalt and black pepper 75g/2⅔oz caster sugar 25g/1oz sultanas few sprigs fresh rosemary 2cm/¾in piece root ginger, peeled and finely chopped 1 shallot, peeled and finely chopped 3 sticks rhubarb 5 tbsp cider vinegar 1 orange, juice only salt and black pepper 2 whole mackerel, gutted, filleted and pin bonedrapeseed oil, for cooking 2 whole mackerel, gutted, filleted and pin boned rapeseed oil, for cooking 1 orange, segmented2 heads chicory, separated into leaves100g/3½oz pea shootssmall handful celery tops1 tbsp chopped fresh dillrapeseed oil, for dressingsalt and black pepper 1 orange, segmented 2 heads chicory, separated into leaves 100g/3½oz pea shoots small handful celery tops 1 tbsp chopped fresh dill rapeseed oil, for dressing salt and black pepper 1 stick rhubarb, sliced into ribbons using a vegetable peeler 1 stick rhubarb, sliced into ribbons using a vegetable peeler Method For the chutney, in a heavy-based pan melt the sugar until a golden-brown caramel forms. Remove from the heat and stir in the sultanas, rosemary sprigs, ginger, shallot and rhubarb.Stir in the cider vinegar and orange juice. Bring back to the boil and cook gently for 8-10 minutes. Season with salt and pepper and set aside to cool.To make the salad, mix together the orange segments, chicory leaves, pea shoots, celery tops and dill. Dress with rapeseed oil and season with salt and pepper.For the mackerel, place the mackerel fillets skin-side up on an oven tray. Brush with rapeseed oil and use a blow torch to cook evenly. Turn over and repeat on the other side (alternatively place the fillets under a hot grill). Season with salt and pepper.Serve a spoonful of chutney with the cooked mackerel fillets and salad. Garnish with ribbons of rhubarb. For the chutney, in a heavy-based pan melt the sugar until a golden-brown caramel forms. Remove from the heat and stir in the sultanas, rosemary sprigs, ginger, shallot and rhubarb. For the chutney, in a heavy-based pan melt the sugar until a golden-brown caramel forms. Remove from the heat and stir in the sultanas, rosemary sprigs, ginger, shallot and rhubarb. Stir in the cider vinegar and orange juice. Bring back to the boil and cook gently for 8-10 minutes. Season with salt and pepper and set aside to cool. Stir in the cider vinegar and orange juice. Bring back to the boil and cook gently for 8-10 minutes. Season with salt and pepper and set aside to cool. To make the salad, mix together the orange segments, chicory leaves, pea shoots, celery tops and dill. Dress with rapeseed oil and season with salt and pepper. To make the salad, mix together the orange segments, chicory leaves, pea shoots, celery tops and dill. Dress with rapeseed oil and season with salt and pepper. For the mackerel, place the mackerel fillets skin-side up on an oven tray. Brush with rapeseed oil and use a blow torch to cook evenly. Turn over and repeat on the other side (alternatively place the fillets under a hot grill). Season with salt and pepper. For the mackerel, place the mackerel fillets skin-side up on an oven tray. Brush with rapeseed oil and use a blow torch to cook evenly. Turn over and repeat on the other side (alternatively place the fillets under a hot grill). Season with salt and pepper. Serve a spoonful of chutney with the cooked mackerel fillets and salad. Garnish with ribbons of rhubarb. Serve a spoonful of chutney with the cooked mackerel fillets and salad. Garnish with ribbons of rhubarb. | {
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"title": "Mackerel with rhubarb chutney and orange salad recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mackerel_with_rhubarb_97633_16x9.jpg Tangy rhubarb really complements the rich, oily mackerel and a light citrus salad rounds it all off perfectly. 75g/2⅔oz caster sugar25g/1oz sultanasfew sprigs fresh rosemary2cm/¾in piece root ginger, peeled and finely chopped1 shallot, peeled and finely chopped3 sticks rhubarb5 tbsp cider vinegar1 orange, juice onlysalt and black pepper 75g/2⅔oz caster sugar 25g/1oz sultanas few sprigs fresh rosemary 2cm/¾in piece root ginger, peeled and finely chopped 1 shallot, peeled and finely chopped 3 sticks rhubarb 5 tbsp cider vinegar 1 orange, juice only salt and black pepper 2 whole mackerel, gutted, filleted and pin bonedrapeseed oil, for cooking 2 whole mackerel, gutted, filleted and pin boned rapeseed oil, for cooking 1 orange, segmented2 heads chicory, separated into leaves100g/3½oz pea shootssmall handful celery tops1 tbsp chopped fresh dillrapeseed oil, for dressingsalt and black pepper 1 orange, segmented 2 heads chicory, separated into leaves 100g/3½oz pea shoots small handful celery tops 1 tbsp chopped fresh dill rapeseed oil, for dressing salt and black pepper 1 stick rhubarb, sliced into ribbons using a vegetable peeler 1 stick rhubarb, sliced into ribbons using a vegetable peeler Method For the chutney, in a heavy-based pan melt the sugar until a golden-brown caramel forms. Remove from the heat and stir in the sultanas, rosemary sprigs, ginger, shallot and rhubarb.Stir in the cider vinegar and orange juice. Bring back to the boil and cook gently for 8-10 minutes. Season with salt and pepper and set aside to cool.To make the salad, mix together the orange segments, chicory leaves, pea shoots, celery tops and dill. Dress with rapeseed oil and season with salt and pepper.For the mackerel, place the mackerel fillets skin-side up on an oven tray. Brush with rapeseed oil and use a blow torch to cook evenly. Turn over and repeat on the other side (alternatively place the fillets under a hot grill). Season with salt and pepper.Serve a spoonful of chutney with the cooked mackerel fillets and salad. Garnish with ribbons of rhubarb. For the chutney, in a heavy-based pan melt the sugar until a golden-brown caramel forms. Remove from the heat and stir in the sultanas, rosemary sprigs, ginger, shallot and rhubarb. For the chutney, in a heavy-based pan melt the sugar until a golden-brown caramel forms. Remove from the heat and stir in the sultanas, rosemary sprigs, ginger, shallot and rhubarb. Stir in the cider vinegar and orange juice. Bring back to the boil and cook gently for 8-10 minutes. Season with salt and pepper and set aside to cool. Stir in the cider vinegar and orange juice. Bring back to the boil and cook gently for 8-10 minutes. Season with salt and pepper and set aside to cool. To make the salad, mix together the orange segments, chicory leaves, pea shoots, celery tops and dill. Dress with rapeseed oil and season with salt and pepper. To make the salad, mix together the orange segments, chicory leaves, pea shoots, celery tops and dill. Dress with rapeseed oil and season with salt and pepper. For the mackerel, place the mackerel fillets skin-side up on an oven tray. Brush with rapeseed oil and use a blow torch to cook evenly. Turn over and repeat on the other side (alternatively place the fillets under a hot grill). Season with salt and pepper. For the mackerel, place the mackerel fillets skin-side up on an oven tray. Brush with rapeseed oil and use a blow torch to cook evenly. Turn over and repeat on the other side (alternatively place the fillets under a hot grill). Season with salt and pepper. Serve a spoonful of chutney with the cooked mackerel fillets and salad. Garnish with ribbons of rhubarb. Serve a spoonful of chutney with the cooked mackerel fillets and salad. Garnish with ribbons of rhubarb."
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} | cf975985521209bc4fa1650fe76c6c81092d8137f129a1784bc5059ab6778d4f | Jersey Royal potato with shrimp and orange butter recipe
Jersey Royal potatoes, asparagus, brown shrimp and blood orange butter An average of 5.0 out of 5 stars from 2 ratings This simple potato side dish is extra special as it’s covered in a shrimp and orange butter before serving. 100ml/3½fl oz white wine 1 shallot, peeled and chopped 100g/3½oz unsalted butter 1 lemon, juice onlypinch mace pinch cayenne pepper 1 tbsp brown shrimps1 blood orange, segmented and finely chopped1 tsp chopped fresh tarragon1 tbsp snipped fresh chives 100ml/3½fl oz white wine 1 shallot, peeled and chopped 100g/3½oz unsalted butter 1 lemon, juice only pinch mace pinch cayenne pepper 1 tbsp brown shrimps 1 blood orange, segmented and finely chopped 1 tsp chopped fresh tarragon 1 tbsp snipped fresh chives 4 small Jersey Royal potatoes, scrubbed1 small bay leaf salt 4 small Jersey Royal potatoes, scrubbed 1 small bay leaf salt 4 asparagus spears pinch sugar 25g/1oz unsalted buttersalt 4 asparagus spears pinch sugar 25g/1oz unsalted butter salt Method To make the butter, place the wine and shallots in a saucepan, bring to the boil and then reduce by half. Gradually whisk in the butter, small pieces at a time. Season with the lemon juice and add the mace and cayenne pepper. Stir in the brown shrimps and pieces of blood orange. Add the herbs at the end just before serving. To make the Jersey Royal potatoes, boil the potatoes in salted water with the bay leaf for 10-15 minutes or until tender. Leave to cool in the water. To make the asparagus, simmer the asparagus, sugar and butter in a saucepan of salted water until tender.To serve, break up some of the potatoes by hand, spoon over the asparagus and finally spoon over the butter sauce. To make the butter, place the wine and shallots in a saucepan, bring to the boil and then reduce by half. Gradually whisk in the butter, small pieces at a time. Season with the lemon juice and add the mace and cayenne pepper. Stir in the brown shrimps and pieces of blood orange. Add the herbs at the end just before serving. To make the butter, place the wine and shallots in a saucepan, bring to the boil and then reduce by half. Gradually whisk in the butter, small pieces at a time. Season with the lemon juice and add the mace and cayenne pepper. Stir in the brown shrimps and pieces of blood orange. Add the herbs at the end just before serving. To make the Jersey Royal potatoes, boil the potatoes in salted water with the bay leaf for 10-15 minutes or until tender. Leave to cool in the water. To make the Jersey Royal potatoes, boil the potatoes in salted water with the bay leaf for 10-15 minutes or until tender. Leave to cool in the water. To make the asparagus, simmer the asparagus, sugar and butter in a saucepan of salted water until tender. To make the asparagus, simmer the asparagus, sugar and butter in a saucepan of salted water until tender. To serve, break up some of the potatoes by hand, spoon over the asparagus and finally spoon over the butter sauce. To serve, break up some of the potatoes by hand, spoon over the asparagus and finally spoon over the butter sauce. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Jersey Royal potato with shrimp and orange butter recipe",
"content": "Jersey Royal potatoes, asparagus, brown shrimp and blood orange butter An average of 5.0 out of 5 stars from 2 ratings This simple potato side dish is extra special as it’s covered in a shrimp and orange butter before serving. 100ml/3½fl oz white wine 1 shallot, peeled and chopped 100g/3½oz unsalted butter 1 lemon, juice onlypinch mace pinch cayenne pepper 1 tbsp brown shrimps1 blood orange, segmented and finely chopped1 tsp chopped fresh tarragon1 tbsp snipped fresh chives 100ml/3½fl oz white wine 1 shallot, peeled and chopped 100g/3½oz unsalted butter 1 lemon, juice only pinch mace pinch cayenne pepper 1 tbsp brown shrimps 1 blood orange, segmented and finely chopped 1 tsp chopped fresh tarragon 1 tbsp snipped fresh chives 4 small Jersey Royal potatoes, scrubbed1 small bay leaf salt 4 small Jersey Royal potatoes, scrubbed 1 small bay leaf salt 4 asparagus spears pinch sugar 25g/1oz unsalted buttersalt 4 asparagus spears pinch sugar 25g/1oz unsalted butter salt Method To make the butter, place the wine and shallots in a saucepan, bring to the boil and then reduce by half. Gradually whisk in the butter, small pieces at a time. Season with the lemon juice and add the mace and cayenne pepper. Stir in the brown shrimps and pieces of blood orange. Add the herbs at the end just before serving. To make the Jersey Royal potatoes, boil the potatoes in salted water with the bay leaf for 10-15 minutes or until tender. Leave to cool in the water. To make the asparagus, simmer the asparagus, sugar and butter in a saucepan of salted water until tender.To serve, break up some of the potatoes by hand, spoon over the asparagus and finally spoon over the butter sauce. To make the butter, place the wine and shallots in a saucepan, bring to the boil and then reduce by half. Gradually whisk in the butter, small pieces at a time. Season with the lemon juice and add the mace and cayenne pepper. Stir in the brown shrimps and pieces of blood orange. Add the herbs at the end just before serving. To make the butter, place the wine and shallots in a saucepan, bring to the boil and then reduce by half. Gradually whisk in the butter, small pieces at a time. Season with the lemon juice and add the mace and cayenne pepper. Stir in the brown shrimps and pieces of blood orange. Add the herbs at the end just before serving. To make the Jersey Royal potatoes, boil the potatoes in salted water with the bay leaf for 10-15 minutes or until tender. Leave to cool in the water. To make the Jersey Royal potatoes, boil the potatoes in salted water with the bay leaf for 10-15 minutes or until tender. Leave to cool in the water. To make the asparagus, simmer the asparagus, sugar and butter in a saucepan of salted water until tender. To make the asparagus, simmer the asparagus, sugar and butter in a saucepan of salted water until tender. To serve, break up some of the potatoes by hand, spoon over the asparagus and finally spoon over the butter sauce. To serve, break up some of the potatoes by hand, spoon over the asparagus and finally spoon over the butter sauce."
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} | 750832913cd97cd8aa3ef9bb8f990137df624b2d1c468ebe13561490ec737c8c | Lamb ribs with potatoes and chermoula yoghurt recipe
An average of 3.5 out of 5 stars from 2 ratings The herb-packed chermoula sauce brings these lamb ribs to life, with grilled and crushed potatoes for a hearty meal. 2 racks lamb ribs1 tsp garlic powder1 tsp onion powder1 tsp chilli powder1 tsp smoked paprika ½ tsp cayenne pepper 2 racks lamb ribs 1 tsp garlic powder 1 tsp onion powder 1 tsp chilli powder 1 tsp smoked paprika ½ tsp cayenne pepper 1 red onion, diced 4 garlic cloves, crushed1 tbsp coriander seeds, toasted and crushed½ tbsp cumin seeds, toasted and crushed2 green chillies, chopped3 preserved lemons, chopped 1 lemon, juice only2 tbsp olive oil1 tbsp chopped fresh parsley1 tbsp chopped fresh coriander1 tbsp chopped fresh mintsalt and freshly ground black pepper 1 red onion, diced 4 garlic cloves, crushed 1 tbsp coriander seeds, toasted and crushed ½ tbsp cumin seeds, toasted and crushed 2 green chillies, chopped 3 preserved lemons, chopped 1 lemon, juice only 2 tbsp olive oil 1 tbsp chopped fresh parsley 1 tbsp chopped fresh coriander 1 tbsp chopped fresh mint salt and freshly ground black pepper 10 Pink Fir Apple potatoes, par-boiled3 garlic cloves, crushed 3 tbsp olive oil 1 tbsp red wine vinegar 100g/3½oz Greek-style yoghurt 30g/1oz tahini 10 Pink Fir Apple potatoes, par-boiled 3 garlic cloves, crushed 3 tbsp olive oil 1 tbsp red wine vinegar 100g/3½oz Greek-style yoghurt 30g/1oz tahini Method To make the grilled lamb ribs, preheat the oven to 200C/180C/Gas 6.Mix the garlic powder, onion powder, chilli powder, smoked paprika and cayenne pepper in a bowl. Slash the fat side well of the lamb ribs and rub the marinade over. Lay in a baking dish with 200ml/7fl oz water in the bottom and cover with kitchen foil. Roast for 1–1 hour 20 minutes.Preheat the grill to high.Use a sharp knife to cut the lamb racks into separate ribs. Grill until blistered.To make the chermoula, add all the ingredients to a food processor and blend together. Taste and season with salt and freshly ground black pepper. To make the grilled potato salad, grill the par-boiled potatoes until charred, this will take 3–4 minutes. While the potatoes are warm, crush lightly with a fork and mix with the garlic, olive oil and vinegar.In a bowl, mix the yoghurt with 50ml/2fl oz of the chermoula and tahini.To serve, scatter the potatoes over a platter, then spoon over the chermoula and yoghurt sauce. Serve alongside a plate of the grilled lamb. To make the grilled lamb ribs, preheat the oven to 200C/180C/Gas 6. To make the grilled lamb ribs, preheat the oven to 200C/180C/Gas 6. Mix the garlic powder, onion powder, chilli powder, smoked paprika and cayenne pepper in a bowl. Slash the fat side well of the lamb ribs and rub the marinade over. Lay in a baking dish with 200ml/7fl oz water in the bottom and cover with kitchen foil. Roast for 1–1 hour 20 minutes. Mix the garlic powder, onion powder, chilli powder, smoked paprika and cayenne pepper in a bowl. Slash the fat side well of the lamb ribs and rub the marinade over. Lay in a baking dish with 200ml/7fl oz water in the bottom and cover with kitchen foil. Roast for 1–1 hour 20 minutes. Preheat the grill to high. Preheat the grill to high. Use a sharp knife to cut the lamb racks into separate ribs. Grill until blistered. Use a sharp knife to cut the lamb racks into separate ribs. Grill until blistered. To make the chermoula, add all the ingredients to a food processor and blend together. Taste and season with salt and freshly ground black pepper. To make the chermoula, add all the ingredients to a food processor and blend together. Taste and season with salt and freshly ground black pepper. To make the grilled potato salad, grill the par-boiled potatoes until charred, this will take 3–4 minutes. To make the grilled potato salad, grill the par-boiled potatoes until charred, this will take 3–4 minutes. While the potatoes are warm, crush lightly with a fork and mix with the garlic, olive oil and vinegar. While the potatoes are warm, crush lightly with a fork and mix with the garlic, olive oil and vinegar. In a bowl, mix the yoghurt with 50ml/2fl oz of the chermoula and tahini. In a bowl, mix the yoghurt with 50ml/2fl oz of the chermoula and tahini. To serve, scatter the potatoes over a platter, then spoon over the chermoula and yoghurt sauce. Serve alongside a plate of the grilled lamb. To serve, scatter the potatoes over a platter, then spoon over the chermoula and yoghurt sauce. Serve alongside a plate of the grilled lamb. | {
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"title": "Lamb ribs with potatoes and chermoula yoghurt recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings The herb-packed chermoula sauce brings these lamb ribs to life, with grilled and crushed potatoes for a hearty meal. 2 racks lamb ribs1 tsp garlic powder1 tsp onion powder1 tsp chilli powder1 tsp smoked paprika ½ tsp cayenne pepper 2 racks lamb ribs 1 tsp garlic powder 1 tsp onion powder 1 tsp chilli powder 1 tsp smoked paprika ½ tsp cayenne pepper 1 red onion, diced 4 garlic cloves, crushed1 tbsp coriander seeds, toasted and crushed½ tbsp cumin seeds, toasted and crushed2 green chillies, chopped3 preserved lemons, chopped 1 lemon, juice only2 tbsp olive oil1 tbsp chopped fresh parsley1 tbsp chopped fresh coriander1 tbsp chopped fresh mintsalt and freshly ground black pepper 1 red onion, diced 4 garlic cloves, crushed 1 tbsp coriander seeds, toasted and crushed ½ tbsp cumin seeds, toasted and crushed 2 green chillies, chopped 3 preserved lemons, chopped 1 lemon, juice only 2 tbsp olive oil 1 tbsp chopped fresh parsley 1 tbsp chopped fresh coriander 1 tbsp chopped fresh mint salt and freshly ground black pepper 10 Pink Fir Apple potatoes, par-boiled3 garlic cloves, crushed 3 tbsp olive oil 1 tbsp red wine vinegar 100g/3½oz Greek-style yoghurt 30g/1oz tahini 10 Pink Fir Apple potatoes, par-boiled 3 garlic cloves, crushed 3 tbsp olive oil 1 tbsp red wine vinegar 100g/3½oz Greek-style yoghurt 30g/1oz tahini Method To make the grilled lamb ribs, preheat the oven to 200C/180C/Gas 6.Mix the garlic powder, onion powder, chilli powder, smoked paprika and cayenne pepper in a bowl. Slash the fat side well of the lamb ribs and rub the marinade over. Lay in a baking dish with 200ml/7fl oz water in the bottom and cover with kitchen foil. Roast for 1–1 hour 20 minutes.Preheat the grill to high.Use a sharp knife to cut the lamb racks into separate ribs. Grill until blistered.To make the chermoula, add all the ingredients to a food processor and blend together. Taste and season with salt and freshly ground black pepper. To make the grilled potato salad, grill the par-boiled potatoes until charred, this will take 3–4 minutes. While the potatoes are warm, crush lightly with a fork and mix with the garlic, olive oil and vinegar.In a bowl, mix the yoghurt with 50ml/2fl oz of the chermoula and tahini.To serve, scatter the potatoes over a platter, then spoon over the chermoula and yoghurt sauce. Serve alongside a plate of the grilled lamb. To make the grilled lamb ribs, preheat the oven to 200C/180C/Gas 6. To make the grilled lamb ribs, preheat the oven to 200C/180C/Gas 6. Mix the garlic powder, onion powder, chilli powder, smoked paprika and cayenne pepper in a bowl. Slash the fat side well of the lamb ribs and rub the marinade over. Lay in a baking dish with 200ml/7fl oz water in the bottom and cover with kitchen foil. Roast for 1–1 hour 20 minutes. Mix the garlic powder, onion powder, chilli powder, smoked paprika and cayenne pepper in a bowl. Slash the fat side well of the lamb ribs and rub the marinade over. Lay in a baking dish with 200ml/7fl oz water in the bottom and cover with kitchen foil. Roast for 1–1 hour 20 minutes. Preheat the grill to high. Preheat the grill to high. Use a sharp knife to cut the lamb racks into separate ribs. Grill until blistered. Use a sharp knife to cut the lamb racks into separate ribs. Grill until blistered. To make the chermoula, add all the ingredients to a food processor and blend together. Taste and season with salt and freshly ground black pepper. To make the chermoula, add all the ingredients to a food processor and blend together. Taste and season with salt and freshly ground black pepper. To make the grilled potato salad, grill the par-boiled potatoes until charred, this will take 3–4 minutes. To make the grilled potato salad, grill the par-boiled potatoes until charred, this will take 3–4 minutes. While the potatoes are warm, crush lightly with a fork and mix with the garlic, olive oil and vinegar. While the potatoes are warm, crush lightly with a fork and mix with the garlic, olive oil and vinegar. In a bowl, mix the yoghurt with 50ml/2fl oz of the chermoula and tahini. In a bowl, mix the yoghurt with 50ml/2fl oz of the chermoula and tahini. To serve, scatter the potatoes over a platter, then spoon over the chermoula and yoghurt sauce. Serve alongside a plate of the grilled lamb. To serve, scatter the potatoes over a platter, then spoon over the chermoula and yoghurt sauce. Serve alongside a plate of the grilled lamb."
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} | 20059adf270a434b6c7276df1f60c009fbcfd5b22b9738c038e4017648b4296a | Kipper hash with fried eggs, spinach and bacon recipe
An average of 5.0 out of 5 stars from 1 rating Try this hearty breakfast or brunch that combines smoked fish with potatoes and curry spices. 4 large floury potatoes2 tbsp olive oil1 onion, diced 1 garlic clove, diced1 tbsp mild curry powder 4 kippers, deboned and chopped 4 spring onions, chopped1 bunch fresh dill, chopped30g/1oz unsalted butter freshly ground black pepper 4 large floury potatoes 2 tbsp olive oil 1 onion, diced 1 garlic clove, diced 1 tbsp mild curry powder 4 kippers, deboned and chopped 4 spring onions, chopped 1 bunch fresh dill, chopped 30g/1oz unsalted butter freshly ground black pepper 200g/7oz baby spinach, wilted8 rashers streaky bacon, cooked until crispy 4 fried eggs 200g/7oz baby spinach, wilted 8 rashers streaky bacon, cooked until crispy 4 fried eggs Method Preheat the oven to 220C/200C Fan/Gas 6. Bake the potatoes in the oven for 1 hour, then leave to cool. Once cool, scoop out the flesh and discard the skins. Add the oil to a large sauté pan over a medium heat. Sweat the onions and garlic with the curry powder.Add the potatoes, kippers, spring onions, dill and plenty of black pepper and mix well. Remove the mixture from the pan and allow to cool.Form the mixture into 4 large patties. Add the butter to the pan (no need to clean) on a medium heat, and fry for a few minutes on both sides, until nicely coloured.Serve with the wilted spinach, crispy bacon and the fried eggs and twist over plenty of black pepper. Preheat the oven to 220C/200C Fan/Gas 6. Bake the potatoes in the oven for 1 hour, then leave to cool. Once cool, scoop out the flesh and discard the skins. Preheat the oven to 220C/200C Fan/Gas 6. Bake the potatoes in the oven for 1 hour, then leave to cool. Once cool, scoop out the flesh and discard the skins. Add the oil to a large sauté pan over a medium heat. Sweat the onions and garlic with the curry powder. Add the oil to a large sauté pan over a medium heat. Sweat the onions and garlic with the curry powder. Add the potatoes, kippers, spring onions, dill and plenty of black pepper and mix well. Remove the mixture from the pan and allow to cool. Add the potatoes, kippers, spring onions, dill and plenty of black pepper and mix well. Remove the mixture from the pan and allow to cool. Form the mixture into 4 large patties. Add the butter to the pan (no need to clean) on a medium heat, and fry for a few minutes on both sides, until nicely coloured. Form the mixture into 4 large patties. Add the butter to the pan (no need to clean) on a medium heat, and fry for a few minutes on both sides, until nicely coloured. Serve with the wilted spinach, crispy bacon and the fried eggs and twist over plenty of black pepper. Serve with the wilted spinach, crispy bacon and the fried eggs and twist over plenty of black pepper. | {
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"title": "Kipper hash with fried eggs, spinach and bacon recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Try this hearty breakfast or brunch that combines smoked fish with potatoes and curry spices. 4 large floury potatoes2 tbsp olive oil1 onion, diced 1 garlic clove, diced1 tbsp mild curry powder 4 kippers, deboned and chopped 4 spring onions, chopped1 bunch fresh dill, chopped30g/1oz unsalted butter freshly ground black pepper 4 large floury potatoes 2 tbsp olive oil 1 onion, diced 1 garlic clove, diced 1 tbsp mild curry powder 4 kippers, deboned and chopped 4 spring onions, chopped 1 bunch fresh dill, chopped 30g/1oz unsalted butter freshly ground black pepper 200g/7oz baby spinach, wilted8 rashers streaky bacon, cooked until crispy 4 fried eggs 200g/7oz baby spinach, wilted 8 rashers streaky bacon, cooked until crispy 4 fried eggs Method Preheat the oven to 220C/200C Fan/Gas 6. Bake the potatoes in the oven for 1 hour, then leave to cool. Once cool, scoop out the flesh and discard the skins. Add the oil to a large sauté pan over a medium heat. Sweat the onions and garlic with the curry powder.Add the potatoes, kippers, spring onions, dill and plenty of black pepper and mix well. Remove the mixture from the pan and allow to cool.Form the mixture into 4 large patties. Add the butter to the pan (no need to clean) on a medium heat, and fry for a few minutes on both sides, until nicely coloured.Serve with the wilted spinach, crispy bacon and the fried eggs and twist over plenty of black pepper. Preheat the oven to 220C/200C Fan/Gas 6. Bake the potatoes in the oven for 1 hour, then leave to cool. Once cool, scoop out the flesh and discard the skins. Preheat the oven to 220C/200C Fan/Gas 6. Bake the potatoes in the oven for 1 hour, then leave to cool. Once cool, scoop out the flesh and discard the skins. Add the oil to a large sauté pan over a medium heat. Sweat the onions and garlic with the curry powder. Add the oil to a large sauté pan over a medium heat. Sweat the onions and garlic with the curry powder. Add the potatoes, kippers, spring onions, dill and plenty of black pepper and mix well. Remove the mixture from the pan and allow to cool. Add the potatoes, kippers, spring onions, dill and plenty of black pepper and mix well. Remove the mixture from the pan and allow to cool. Form the mixture into 4 large patties. Add the butter to the pan (no need to clean) on a medium heat, and fry for a few minutes on both sides, until nicely coloured. Form the mixture into 4 large patties. Add the butter to the pan (no need to clean) on a medium heat, and fry for a few minutes on both sides, until nicely coloured. Serve with the wilted spinach, crispy bacon and the fried eggs and twist over plenty of black pepper. Serve with the wilted spinach, crispy bacon and the fried eggs and twist over plenty of black pepper."
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} | 1ba036ba715e2c21835fe4eee03f20a7d36b87daab8721bebffe5ce8af5ad088 | Gennaro Contaldo's mushroom ragù recipe
Pappardelle with mixed mushroom ragù An average of 4.5 out of 5 stars from 11 ratings Gennaro Contaldo’s classic mushroom ragù is the perfect autumnal vegetarian dish. Use dried pappardelle if you don’t have time to make fresh pasta. 200g/7oz ‘00’ flour2 large free-range eggs 200g/7oz ‘00’ flour 2 large free-range eggs 4 tbsp extra virgin olive oil1 onion, finely chopped1 celery stick, finely chopped1 carrot, finely chopped1 garlic clove, finely chopped½ red chilli, finely chopped2 fresh thyme sprigs20g/¾oz dried porcini, reconstituted in a little warm water500g/1lb 2oz mixed wild or cultivated mushrooms, cleaned and roughly chopped3 tbsp white wine400g tin chopped plum tomatoes300ml/10fl oz hot vegetable stock grated Parmesan (or alternative vegetarian hard cheese), to servesea salt and freshly ground black pepper 4 tbsp extra virgin olive oil 1 onion, finely chopped 1 celery stick, finely chopped 1 carrot, finely chopped 1 garlic clove, finely chopped ½ red chilli, finely chopped 2 fresh thyme sprigs 20g/¾oz dried porcini, reconstituted in a little warm water 500g/1lb 2oz mixed wild or cultivated mushrooms, cleaned and roughly chopped 3 tbsp white wine 400g tin chopped plum tomatoes 300ml/10fl oz hot vegetable stock grated Parmesan (or alternative vegetarian hard cheese), to serve sea salt and freshly ground black pepper Method To make the pappardelle, put the flour in a large mixing bowl and make a well in the centre. Add the eggs and mix together to form a dough. Cover and chill in the fridge for 30 minutes. Roll the pasta out using a pasta maker and cut into thick pappardelle strips ready to cook. To make the mushroom ragù, heat the olive oil in a large frying pan over a medium heat, add the onion, celery, carrot, garlic, chilli and thyme, and sauté for about 5 minutes until softened. Squeeze out the soaked dried porcini (reserve the soaking water) and stir into the pan. Add the fresh mushrooms and sauté for 1 minute or so. Increase the heat, add the white wine and allow to evaporate. Add the tomatoes, the reserved porcini soaking water and the stock, and season with some salt and pepper. Bring to the boil, then lower the heat, partially cover with a lid and cook gently for 45 minutes.Just before the mushroom ragù is ready, bring a large saucepan of salted water to the boil and cook the pappardelle pasta until al dente, about 2–3 minutes. Drain the pasta and combine well with the ragù. Serve with a sprinkling of grated Parmesan. To make the pappardelle, put the flour in a large mixing bowl and make a well in the centre. Add the eggs and mix together to form a dough. Cover and chill in the fridge for 30 minutes. To make the pappardelle, put the flour in a large mixing bowl and make a well in the centre. Add the eggs and mix together to form a dough. Cover and chill in the fridge for 30 minutes. Roll the pasta out using a pasta maker and cut into thick pappardelle strips ready to cook. Roll the pasta out using a pasta maker and cut into thick pappardelle strips ready to cook. To make the mushroom ragù, heat the olive oil in a large frying pan over a medium heat, add the onion, celery, carrot, garlic, chilli and thyme, and sauté for about 5 minutes until softened. Squeeze out the soaked dried porcini (reserve the soaking water) and stir into the pan. Add the fresh mushrooms and sauté for 1 minute or so. To make the mushroom ragù, heat the olive oil in a large frying pan over a medium heat, add the onion, celery, carrot, garlic, chilli and thyme, and sauté for about 5 minutes until softened. Squeeze out the soaked dried porcini (reserve the soaking water) and stir into the pan. Add the fresh mushrooms and sauté for 1 minute or so. Increase the heat, add the white wine and allow to evaporate. Add the tomatoes, the reserved porcini soaking water and the stock, and season with some salt and pepper. Bring to the boil, then lower the heat, partially cover with a lid and cook gently for 45 minutes. Increase the heat, add the white wine and allow to evaporate. Add the tomatoes, the reserved porcini soaking water and the stock, and season with some salt and pepper. Bring to the boil, then lower the heat, partially cover with a lid and cook gently for 45 minutes. Just before the mushroom ragù is ready, bring a large saucepan of salted water to the boil and cook the pappardelle pasta until al dente, about 2–3 minutes. Just before the mushroom ragù is ready, bring a large saucepan of salted water to the boil and cook the pappardelle pasta until al dente, about 2–3 minutes. Drain the pasta and combine well with the ragù. Serve with a sprinkling of grated Parmesan. Drain the pasta and combine well with the ragù. Serve with a sprinkling of grated Parmesan. | {
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"title": "Gennaro Contaldo's mushroom ragù recipe",
"content": "Pappardelle with mixed mushroom ragù An average of 4.5 out of 5 stars from 11 ratings Gennaro Contaldo’s classic mushroom ragù is the perfect autumnal vegetarian dish. Use dried pappardelle if you don’t have time to make fresh pasta. 200g/7oz ‘00’ flour2 large free-range eggs 200g/7oz ‘00’ flour 2 large free-range eggs 4 tbsp extra virgin olive oil1 onion, finely chopped1 celery stick, finely chopped1 carrot, finely chopped1 garlic clove, finely chopped½ red chilli, finely chopped2 fresh thyme sprigs20g/¾oz dried porcini, reconstituted in a little warm water500g/1lb 2oz mixed wild or cultivated mushrooms, cleaned and roughly chopped3 tbsp white wine400g tin chopped plum tomatoes300ml/10fl oz hot vegetable stock grated Parmesan (or alternative vegetarian hard cheese), to servesea salt and freshly ground black pepper 4 tbsp extra virgin olive oil 1 onion, finely chopped 1 celery stick, finely chopped 1 carrot, finely chopped 1 garlic clove, finely chopped ½ red chilli, finely chopped 2 fresh thyme sprigs 20g/¾oz dried porcini, reconstituted in a little warm water 500g/1lb 2oz mixed wild or cultivated mushrooms, cleaned and roughly chopped 3 tbsp white wine 400g tin chopped plum tomatoes 300ml/10fl oz hot vegetable stock grated Parmesan (or alternative vegetarian hard cheese), to serve sea salt and freshly ground black pepper Method To make the pappardelle, put the flour in a large mixing bowl and make a well in the centre. Add the eggs and mix together to form a dough. Cover and chill in the fridge for 30 minutes. Roll the pasta out using a pasta maker and cut into thick pappardelle strips ready to cook. To make the mushroom ragù, heat the olive oil in a large frying pan over a medium heat, add the onion, celery, carrot, garlic, chilli and thyme, and sauté for about 5 minutes until softened. Squeeze out the soaked dried porcini (reserve the soaking water) and stir into the pan. Add the fresh mushrooms and sauté for 1 minute or so. Increase the heat, add the white wine and allow to evaporate. Add the tomatoes, the reserved porcini soaking water and the stock, and season with some salt and pepper. Bring to the boil, then lower the heat, partially cover with a lid and cook gently for 45 minutes.Just before the mushroom ragù is ready, bring a large saucepan of salted water to the boil and cook the pappardelle pasta until al dente, about 2–3 minutes. Drain the pasta and combine well with the ragù. Serve with a sprinkling of grated Parmesan. To make the pappardelle, put the flour in a large mixing bowl and make a well in the centre. Add the eggs and mix together to form a dough. Cover and chill in the fridge for 30 minutes. To make the pappardelle, put the flour in a large mixing bowl and make a well in the centre. Add the eggs and mix together to form a dough. Cover and chill in the fridge for 30 minutes. Roll the pasta out using a pasta maker and cut into thick pappardelle strips ready to cook. Roll the pasta out using a pasta maker and cut into thick pappardelle strips ready to cook. To make the mushroom ragù, heat the olive oil in a large frying pan over a medium heat, add the onion, celery, carrot, garlic, chilli and thyme, and sauté for about 5 minutes until softened. Squeeze out the soaked dried porcini (reserve the soaking water) and stir into the pan. Add the fresh mushrooms and sauté for 1 minute or so. To make the mushroom ragù, heat the olive oil in a large frying pan over a medium heat, add the onion, celery, carrot, garlic, chilli and thyme, and sauté for about 5 minutes until softened. Squeeze out the soaked dried porcini (reserve the soaking water) and stir into the pan. Add the fresh mushrooms and sauté for 1 minute or so. Increase the heat, add the white wine and allow to evaporate. Add the tomatoes, the reserved porcini soaking water and the stock, and season with some salt and pepper. Bring to the boil, then lower the heat, partially cover with a lid and cook gently for 45 minutes. Increase the heat, add the white wine and allow to evaporate. Add the tomatoes, the reserved porcini soaking water and the stock, and season with some salt and pepper. Bring to the boil, then lower the heat, partially cover with a lid and cook gently for 45 minutes. Just before the mushroom ragù is ready, bring a large saucepan of salted water to the boil and cook the pappardelle pasta until al dente, about 2–3 minutes. Just before the mushroom ragù is ready, bring a large saucepan of salted water to the boil and cook the pappardelle pasta until al dente, about 2–3 minutes. Drain the pasta and combine well with the ragù. Serve with a sprinkling of grated Parmesan. Drain the pasta and combine well with the ragù. Serve with a sprinkling of grated Parmesan."
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} | 3a277dc52e7cf393cecf7d4c51809074984aecb0df2570932030446ede4eaca5 | Potato, Comté and lobster gratin recipe
An average of 0.0 out of 5 stars from 0 ratings This gorgeous, creamy gratin is a great way to enjoy cooked lobster – finishing it under the grill gives that all-important crispy top. 2 tbsp olive oil30g/1oz salted butter 2 shallots, finely chopped3 garlic cloves, minced 2 tbsp vermouth3 Maris Piper potatoes, peeled and diced1 tbsp roughly chopped tarragon 1 tsp roughly chopped thyme 200ml/7fl oz double cream 200ml/7fl oz full-fat milk1 bay leaf 150g/5½oz Comté, grated150g/5½oz Parmesan, grated 1 cooked lobster, meat cut into 3cm/1in, shells reserved and cut in half lengthwayshandful stale breadcrumbs salt and freshly ground black pepper 2 tbsp olive oil 30g/1oz salted butter 2 shallots, finely chopped 3 garlic cloves, minced 2 tbsp vermouth 3 Maris Piper potatoes, peeled and diced 1 tbsp roughly chopped tarragon 1 tsp roughly chopped thyme 200ml/7fl oz double cream 200ml/7fl oz full-fat milk 1 bay leaf 150g/5½oz Comté, grated 150g/5½oz Parmesan, grated 1 cooked lobster, meat cut into 3cm/1in, shells reserved and cut in half lengthways handful stale breadcrumbs salt and freshly ground black pepper 2 tbsp roughly chopped chives2 tbsp tarragon leaves2 tbsp parsley leaves2 tbsp dill fronds3 tbsp olive oil1 tbsp Chardonnay vinegar1 tsp Dijon mustard 2 tbsp roughly chopped chives 2 tbsp tarragon leaves 2 tbsp parsley leaves 2 tbsp dill fronds 3 tbsp olive oil 1 tbsp Chardonnay vinegar 1 tsp Dijon mustard Method Heat a large saucepan over a medium heat. Add the olive oil and butter and fry the shallots and garlic for about 10 minutes, until softened but without any colour. Add the vermouth and reduce to almost nothing, then add the potatoes, tarragon and thyme and cook for another 5 minutes, without any of the ingredients taking on any colour. Add the cream, milk and bay leaf and simmer for 3–4 minutes. Stir in the cheeses, reserving 50g/1¾oz of Parmesan for later. Taste and season.Preheat the grill to high.Stir in the cooked lobster meat and allow the gratin mixture to cool a little before piling it back into the lobster shells. Top with the rest of the Parmesan and the breadcrumbs. Grill until golden and crisp, taking care not to burn the top.To make the salad, mix all the herbs in a bowl. Mix together the oil, vinegar and mustard in another bowl, and season with salt and pepper.Dress the salad with the dressing and serve alongside the gratin. Heat a large saucepan over a medium heat. Add the olive oil and butter and fry the shallots and garlic for about 10 minutes, until softened but without any colour. Add the vermouth and reduce to almost nothing, then add the potatoes, tarragon and thyme and cook for another 5 minutes, without any of the ingredients taking on any colour. Add the cream, milk and bay leaf and simmer for 3–4 minutes. Stir in the cheeses, reserving 50g/1¾oz of Parmesan for later. Taste and season. Heat a large saucepan over a medium heat. Add the olive oil and butter and fry the shallots and garlic for about 10 minutes, until softened but without any colour. Add the vermouth and reduce to almost nothing, then add the potatoes, tarragon and thyme and cook for another 5 minutes, without any of the ingredients taking on any colour. Add the cream, milk and bay leaf and simmer for 3–4 minutes. Stir in the cheeses, reserving 50g/1¾oz of Parmesan for later. Taste and season. Preheat the grill to high. Preheat the grill to high. Stir in the cooked lobster meat and allow the gratin mixture to cool a little before piling it back into the lobster shells. Top with the rest of the Parmesan and the breadcrumbs. Grill until golden and crisp, taking care not to burn the top. Stir in the cooked lobster meat and allow the gratin mixture to cool a little before piling it back into the lobster shells. Top with the rest of the Parmesan and the breadcrumbs. Grill until golden and crisp, taking care not to burn the top. To make the salad, mix all the herbs in a bowl. Mix together the oil, vinegar and mustard in another bowl, and season with salt and pepper. To make the salad, mix all the herbs in a bowl. Mix together the oil, vinegar and mustard in another bowl, and season with salt and pepper. Dress the salad with the dressing and serve alongside the gratin. Dress the salad with the dressing and serve alongside the gratin. | {
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"title": "Potato, Comté and lobster gratin recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This gorgeous, creamy gratin is a great way to enjoy cooked lobster – finishing it under the grill gives that all-important crispy top. 2 tbsp olive oil30g/1oz salted butter 2 shallots, finely chopped3 garlic cloves, minced 2 tbsp vermouth3 Maris Piper potatoes, peeled and diced1 tbsp roughly chopped tarragon 1 tsp roughly chopped thyme 200ml/7fl oz double cream 200ml/7fl oz full-fat milk1 bay leaf 150g/5½oz Comté, grated150g/5½oz Parmesan, grated 1 cooked lobster, meat cut into 3cm/1in, shells reserved and cut in half lengthwayshandful stale breadcrumbs salt and freshly ground black pepper 2 tbsp olive oil 30g/1oz salted butter 2 shallots, finely chopped 3 garlic cloves, minced 2 tbsp vermouth 3 Maris Piper potatoes, peeled and diced 1 tbsp roughly chopped tarragon 1 tsp roughly chopped thyme 200ml/7fl oz double cream 200ml/7fl oz full-fat milk 1 bay leaf 150g/5½oz Comté, grated 150g/5½oz Parmesan, grated 1 cooked lobster, meat cut into 3cm/1in, shells reserved and cut in half lengthways handful stale breadcrumbs salt and freshly ground black pepper 2 tbsp roughly chopped chives2 tbsp tarragon leaves2 tbsp parsley leaves2 tbsp dill fronds3 tbsp olive oil1 tbsp Chardonnay vinegar1 tsp Dijon mustard 2 tbsp roughly chopped chives 2 tbsp tarragon leaves 2 tbsp parsley leaves 2 tbsp dill fronds 3 tbsp olive oil 1 tbsp Chardonnay vinegar 1 tsp Dijon mustard Method Heat a large saucepan over a medium heat. Add the olive oil and butter and fry the shallots and garlic for about 10 minutes, until softened but without any colour. Add the vermouth and reduce to almost nothing, then add the potatoes, tarragon and thyme and cook for another 5 minutes, without any of the ingredients taking on any colour. Add the cream, milk and bay leaf and simmer for 3–4 minutes. Stir in the cheeses, reserving 50g/1¾oz of Parmesan for later. Taste and season.Preheat the grill to high.Stir in the cooked lobster meat and allow the gratin mixture to cool a little before piling it back into the lobster shells. Top with the rest of the Parmesan and the breadcrumbs. Grill until golden and crisp, taking care not to burn the top.To make the salad, mix all the herbs in a bowl. Mix together the oil, vinegar and mustard in another bowl, and season with salt and pepper.Dress the salad with the dressing and serve alongside the gratin. Heat a large saucepan over a medium heat. Add the olive oil and butter and fry the shallots and garlic for about 10 minutes, until softened but without any colour. Add the vermouth and reduce to almost nothing, then add the potatoes, tarragon and thyme and cook for another 5 minutes, without any of the ingredients taking on any colour. Add the cream, milk and bay leaf and simmer for 3–4 minutes. Stir in the cheeses, reserving 50g/1¾oz of Parmesan for later. Taste and season. Heat a large saucepan over a medium heat. Add the olive oil and butter and fry the shallots and garlic for about 10 minutes, until softened but without any colour. Add the vermouth and reduce to almost nothing, then add the potatoes, tarragon and thyme and cook for another 5 minutes, without any of the ingredients taking on any colour. Add the cream, milk and bay leaf and simmer for 3–4 minutes. Stir in the cheeses, reserving 50g/1¾oz of Parmesan for later. Taste and season. Preheat the grill to high. Preheat the grill to high. Stir in the cooked lobster meat and allow the gratin mixture to cool a little before piling it back into the lobster shells. Top with the rest of the Parmesan and the breadcrumbs. Grill until golden and crisp, taking care not to burn the top. Stir in the cooked lobster meat and allow the gratin mixture to cool a little before piling it back into the lobster shells. Top with the rest of the Parmesan and the breadcrumbs. Grill until golden and crisp, taking care not to burn the top. To make the salad, mix all the herbs in a bowl. Mix together the oil, vinegar and mustard in another bowl, and season with salt and pepper. To make the salad, mix all the herbs in a bowl. Mix together the oil, vinegar and mustard in another bowl, and season with salt and pepper. Dress the salad with the dressing and serve alongside the gratin. Dress the salad with the dressing and serve alongside the gratin."
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} | 6ad3f436598b2f9206c963422d79fcbbb3cc81561bee23c9b545ebb3a6166f9e | Aubergine and mushroom cannelloni recipe
An average of 4.8 out of 5 stars from 5 ratings A luxuriously, creamy, vegetarian and gluten-free delight. 2 banana shallots, roughly choppedolive oil, for frying250g/9oz mixed mushrooms, cleaned and finely chopped60ml/2fl oz double cream1 aubergine, sliced lengthways about 3mm thick100g/3½oz blue cheese6 plum tomatoes3 tbsp apple cider vinegar1 tbsp brown sugar2 garlic cloves, finely choppedpinch chilli flakes1 tsp tomato purée1 bunch coriander, roughly choppedsalt and freshly ground pepper 2 banana shallots, roughly chopped olive oil, for frying 250g/9oz mixed mushrooms, cleaned and finely chopped 60ml/2fl oz double cream 1 aubergine, sliced lengthways about 3mm thick 100g/3½oz blue cheese 6 plum tomatoes 3 tbsp apple cider vinegar 1 tbsp brown sugar 2 garlic cloves, finely chopped pinch chilli flakes 1 tsp tomato purée 1 bunch coriander, roughly chopped salt and freshly ground pepper Method Sweat one shallot in a little olive oil, then add the mushrooms and season. Fry for a few minutes until the moisture is released from the mushrooms. Add the cream and simmer until thickened.Dry fry the aubergine slices over a medium heat until soft and charred. Preheat the grill to it's highest setting.Place a little of the mushroom mix on aubergine slices and roll up as cannelloni. Put in an ovenproof dish, cover with blue cheese and place under a hot grill until melted.Bring a pan of water to the boil and carefully drop in the tomatoes. Remove after 30 seconds, or when the skin peels, and place in a bowl of iced water. When cool, remove the skin, scoop out the pips and chop the flesh.In a small saucepan, simmer the vinegar, sugar, garlic and remaining shallot. Add a little salt and chilli to taste. When cooked and syrupy, add the tomato purée and fresh tomatoes. Simmer for a few minutes then add the coriander.To serve, place the aubergine cannelloni between two plates and dress with the tomato sauce. Sweat one shallot in a little olive oil, then add the mushrooms and season. Fry for a few minutes until the moisture is released from the mushrooms. Add the cream and simmer until thickened. Sweat one shallot in a little olive oil, then add the mushrooms and season. Fry for a few minutes until the moisture is released from the mushrooms. Add the cream and simmer until thickened. Dry fry the aubergine slices over a medium heat until soft and charred. Dry fry the aubergine slices over a medium heat until soft and charred. Preheat the grill to it's highest setting. Preheat the grill to it's highest setting. Place a little of the mushroom mix on aubergine slices and roll up as cannelloni. Put in an ovenproof dish, cover with blue cheese and place under a hot grill until melted. Place a little of the mushroom mix on aubergine slices and roll up as cannelloni. Put in an ovenproof dish, cover with blue cheese and place under a hot grill until melted. Bring a pan of water to the boil and carefully drop in the tomatoes. Remove after 30 seconds, or when the skin peels, and place in a bowl of iced water. When cool, remove the skin, scoop out the pips and chop the flesh. Bring a pan of water to the boil and carefully drop in the tomatoes. Remove after 30 seconds, or when the skin peels, and place in a bowl of iced water. When cool, remove the skin, scoop out the pips and chop the flesh. In a small saucepan, simmer the vinegar, sugar, garlic and remaining shallot. Add a little salt and chilli to taste. When cooked and syrupy, add the tomato purée and fresh tomatoes. Simmer for a few minutes then add the coriander. In a small saucepan, simmer the vinegar, sugar, garlic and remaining shallot. Add a little salt and chilli to taste. When cooked and syrupy, add the tomato purée and fresh tomatoes. Simmer for a few minutes then add the coriander. To serve, place the aubergine cannelloni between two plates and dress with the tomato sauce. To serve, place the aubergine cannelloni between two plates and dress with the tomato sauce. | {
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"title": "Aubergine and mushroom cannelloni recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings A luxuriously, creamy, vegetarian and gluten-free delight. 2 banana shallots, roughly choppedolive oil, for frying250g/9oz mixed mushrooms, cleaned and finely chopped60ml/2fl oz double cream1 aubergine, sliced lengthways about 3mm thick100g/3½oz blue cheese6 plum tomatoes3 tbsp apple cider vinegar1 tbsp brown sugar2 garlic cloves, finely choppedpinch chilli flakes1 tsp tomato purée1 bunch coriander, roughly choppedsalt and freshly ground pepper 2 banana shallots, roughly chopped olive oil, for frying 250g/9oz mixed mushrooms, cleaned and finely chopped 60ml/2fl oz double cream 1 aubergine, sliced lengthways about 3mm thick 100g/3½oz blue cheese 6 plum tomatoes 3 tbsp apple cider vinegar 1 tbsp brown sugar 2 garlic cloves, finely chopped pinch chilli flakes 1 tsp tomato purée 1 bunch coriander, roughly chopped salt and freshly ground pepper Method Sweat one shallot in a little olive oil, then add the mushrooms and season. Fry for a few minutes until the moisture is released from the mushrooms. Add the cream and simmer until thickened.Dry fry the aubergine slices over a medium heat until soft and charred. Preheat the grill to it's highest setting.Place a little of the mushroom mix on aubergine slices and roll up as cannelloni. Put in an ovenproof dish, cover with blue cheese and place under a hot grill until melted.Bring a pan of water to the boil and carefully drop in the tomatoes. Remove after 30 seconds, or when the skin peels, and place in a bowl of iced water. When cool, remove the skin, scoop out the pips and chop the flesh.In a small saucepan, simmer the vinegar, sugar, garlic and remaining shallot. Add a little salt and chilli to taste. When cooked and syrupy, add the tomato purée and fresh tomatoes. Simmer for a few minutes then add the coriander.To serve, place the aubergine cannelloni between two plates and dress with the tomato sauce. Sweat one shallot in a little olive oil, then add the mushrooms and season. Fry for a few minutes until the moisture is released from the mushrooms. Add the cream and simmer until thickened. Sweat one shallot in a little olive oil, then add the mushrooms and season. Fry for a few minutes until the moisture is released from the mushrooms. Add the cream and simmer until thickened. Dry fry the aubergine slices over a medium heat until soft and charred. Dry fry the aubergine slices over a medium heat until soft and charred. Preheat the grill to it's highest setting. Preheat the grill to it's highest setting. Place a little of the mushroom mix on aubergine slices and roll up as cannelloni. Put in an ovenproof dish, cover with blue cheese and place under a hot grill until melted. Place a little of the mushroom mix on aubergine slices and roll up as cannelloni. Put in an ovenproof dish, cover with blue cheese and place under a hot grill until melted. Bring a pan of water to the boil and carefully drop in the tomatoes. Remove after 30 seconds, or when the skin peels, and place in a bowl of iced water. When cool, remove the skin, scoop out the pips and chop the flesh. Bring a pan of water to the boil and carefully drop in the tomatoes. Remove after 30 seconds, or when the skin peels, and place in a bowl of iced water. When cool, remove the skin, scoop out the pips and chop the flesh. In a small saucepan, simmer the vinegar, sugar, garlic and remaining shallot. Add a little salt and chilli to taste. When cooked and syrupy, add the tomato purée and fresh tomatoes. Simmer for a few minutes then add the coriander. In a small saucepan, simmer the vinegar, sugar, garlic and remaining shallot. Add a little salt and chilli to taste. When cooked and syrupy, add the tomato purée and fresh tomatoes. Simmer for a few minutes then add the coriander. To serve, place the aubergine cannelloni between two plates and dress with the tomato sauce. To serve, place the aubergine cannelloni between two plates and dress with the tomato sauce."
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} | 285f1b13efc5b42375f061b1188f772c4e015190af7b8c5da678d5784dbfad8d | Hot-smoked salmon kedgeree recipe
An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_smoked_salmon_26970_16x9.jpg This is such a comforting dish with rich, creamy rice and hot-smoked salmon. 2 tsp cumin seeds 2 tsp coriander seeds 5 tbsp olive oil 2 onions, sliced 1 tsp salt ½ tsp paprika ½ tsp garam masala 500g/1lb 2oz freshly cooked white rice 500g/1lb 2oz hot-smoked salmon, broken into bite-sized pieces 225g/8 oz frozen peas, defrosted under a cold tap 50ml/2fl oz double cream 2 tbsp finely chopped fresh coriander2 tbsp finely snipped fresh chives 4 free-range eggs, hard-boiled, peeled and quartered1 lemon, cut into wedges 2 tsp cumin seeds 2 tsp coriander seeds 5 tbsp olive oil 2 onions, sliced 1 tsp salt ½ tsp paprika ½ tsp garam masala 500g/1lb 2oz freshly cooked white rice 500g/1lb 2oz hot-smoked salmon, broken into bite-sized pieces 225g/8 oz frozen peas, defrosted under a cold tap 50ml/2fl oz double cream 2 tbsp finely chopped fresh coriander 2 tbsp finely snipped fresh chives 4 free-range eggs, hard-boiled, peeled and quartered 1 lemon, cut into wedges Method Put a large, deep frying pan over a medium heat. Add the cumin and coriander seeds and stir until they begin to pop. Be careful not to burn them. Crush to a fine powder in a spice grinder or pestle and mortar. In the same pan, warm the oil over a medium heat. Add the onions and salt and cook for 5 minutes, or until soft and translucent. Add the ground spices, including the paprika and garam masala, reduce the heat to low and cook for 5 minutes. Increase the heat to medium and add the rice. Stir until it is coated with all the spices. Add the hot-smoked salmon and peas and cook until they are warmed through. Take off the heat and stir in the cream, coriander and chives. Top with the eggs. Serve with a wedge of lemon. Put a large, deep frying pan over a medium heat. Add the cumin and coriander seeds and stir until they begin to pop. Be careful not to burn them. Crush to a fine powder in a spice grinder or pestle and mortar. Put a large, deep frying pan over a medium heat. Add the cumin and coriander seeds and stir until they begin to pop. Be careful not to burn them. Crush to a fine powder in a spice grinder or pestle and mortar. In the same pan, warm the oil over a medium heat. Add the onions and salt and cook for 5 minutes, or until soft and translucent. Add the ground spices, including the paprika and garam masala, reduce the heat to low and cook for 5 minutes. In the same pan, warm the oil over a medium heat. Add the onions and salt and cook for 5 minutes, or until soft and translucent. Add the ground spices, including the paprika and garam masala, reduce the heat to low and cook for 5 minutes. Increase the heat to medium and add the rice. Stir until it is coated with all the spices. Add the hot-smoked salmon and peas and cook until they are warmed through. Increase the heat to medium and add the rice. Stir until it is coated with all the spices. Add the hot-smoked salmon and peas and cook until they are warmed through. Take off the heat and stir in the cream, coriander and chives. Top with the eggs. Serve with a wedge of lemon. Take off the heat and stir in the cream, coriander and chives. Top with the eggs. Serve with a wedge of lemon. | {
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"title": "Hot-smoked salmon kedgeree recipe",
"content": "An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_smoked_salmon_26970_16x9.jpg This is such a comforting dish with rich, creamy rice and hot-smoked salmon. 2 tsp cumin seeds 2 tsp coriander seeds 5 tbsp olive oil 2 onions, sliced 1 tsp salt ½ tsp paprika ½ tsp garam masala 500g/1lb 2oz freshly cooked white rice 500g/1lb 2oz hot-smoked salmon, broken into bite-sized pieces 225g/8 oz frozen peas, defrosted under a cold tap 50ml/2fl oz double cream 2 tbsp finely chopped fresh coriander2 tbsp finely snipped fresh chives 4 free-range eggs, hard-boiled, peeled and quartered1 lemon, cut into wedges 2 tsp cumin seeds 2 tsp coriander seeds 5 tbsp olive oil 2 onions, sliced 1 tsp salt ½ tsp paprika ½ tsp garam masala 500g/1lb 2oz freshly cooked white rice 500g/1lb 2oz hot-smoked salmon, broken into bite-sized pieces 225g/8 oz frozen peas, defrosted under a cold tap 50ml/2fl oz double cream 2 tbsp finely chopped fresh coriander 2 tbsp finely snipped fresh chives 4 free-range eggs, hard-boiled, peeled and quartered 1 lemon, cut into wedges Method Put a large, deep frying pan over a medium heat. Add the cumin and coriander seeds and stir until they begin to pop. Be careful not to burn them. Crush to a fine powder in a spice grinder or pestle and mortar. In the same pan, warm the oil over a medium heat. Add the onions and salt and cook for 5 minutes, or until soft and translucent. Add the ground spices, including the paprika and garam masala, reduce the heat to low and cook for 5 minutes. Increase the heat to medium and add the rice. Stir until it is coated with all the spices. Add the hot-smoked salmon and peas and cook until they are warmed through. Take off the heat and stir in the cream, coriander and chives. Top with the eggs. Serve with a wedge of lemon. Put a large, deep frying pan over a medium heat. Add the cumin and coriander seeds and stir until they begin to pop. Be careful not to burn them. Crush to a fine powder in a spice grinder or pestle and mortar. Put a large, deep frying pan over a medium heat. Add the cumin and coriander seeds and stir until they begin to pop. Be careful not to burn them. Crush to a fine powder in a spice grinder or pestle and mortar. In the same pan, warm the oil over a medium heat. Add the onions and salt and cook for 5 minutes, or until soft and translucent. Add the ground spices, including the paprika and garam masala, reduce the heat to low and cook for 5 minutes. In the same pan, warm the oil over a medium heat. Add the onions and salt and cook for 5 minutes, or until soft and translucent. Add the ground spices, including the paprika and garam masala, reduce the heat to low and cook for 5 minutes. Increase the heat to medium and add the rice. Stir until it is coated with all the spices. Add the hot-smoked salmon and peas and cook until they are warmed through. Increase the heat to medium and add the rice. Stir until it is coated with all the spices. Add the hot-smoked salmon and peas and cook until they are warmed through. Take off the heat and stir in the cream, coriander and chives. Top with the eggs. Serve with a wedge of lemon. Take off the heat and stir in the cream, coriander and chives. Top with the eggs. Serve with a wedge of lemon."
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} | b541faa4b6494ec0e76fdf035d99ab779baf85841302533f22b1540166c96c76 | Veggie kedgeree recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggiekedgeree_90344_16x9.jpg Veggie black pudding is worth seeking out for a really special breakfast treat. Combine with hard boiled eggs and savoury rice. 50g/2oz unsalted butter1 onion, finely chopped175g/6oz Arborio rice, or similar risotto rice750ml/1¼pint hot vegetable stock1 tsp curry powder2 free-range eggs, hard boiled, chopped 150g/5oz vegetarian black pudding, sliced into rounds and fried until crisp (available online)175g/6oz Puy lentils, washed, cooked according to packet instructions1 handful fresh coriander leaves, chopped1 tbsp desiccated coconutpinch freshly ground nutmeg 50g/2oz unsalted butter 1 onion, finely chopped 175g/6oz Arborio rice, or similar risotto rice 750ml/1¼pint hot vegetable stock 1 tsp curry powder 2 free-range eggs, hard boiled, chopped 150g/5oz vegetarian black pudding, sliced into rounds and fried until crisp (available online) 175g/6oz Puy lentils, washed, cooked according to packet instructions 1 handful fresh coriander leaves, chopped 1 tbsp desiccated coconut pinch freshly ground nutmeg Method Melt the butter in a pan over a medium heat. Add the onion and fry until soft.Add the rice and stir until the rice becomes translucent.Add a large ladleful of stock and stir well. When the stock has absorbed, add another ladleful of stock. Repeat until the stock is all absorbed and the rice is just cooked through.Add the curry powder and stir well.Add the hard boiled eggs, fried black pudding, cooked lentils, coriander and coconut and gently stir until combined and warmed through.To serve, spoon equal portions of the kedgeree into bowls and top with a little freshly grated nutmeg. Melt the butter in a pan over a medium heat. Add the onion and fry until soft. Melt the butter in a pan over a medium heat. Add the onion and fry until soft. Add the rice and stir until the rice becomes translucent. Add the rice and stir until the rice becomes translucent. Add a large ladleful of stock and stir well. When the stock has absorbed, add another ladleful of stock. Repeat until the stock is all absorbed and the rice is just cooked through. Add a large ladleful of stock and stir well. When the stock has absorbed, add another ladleful of stock. Repeat until the stock is all absorbed and the rice is just cooked through. Add the curry powder and stir well. Add the curry powder and stir well. Add the hard boiled eggs, fried black pudding, cooked lentils, coriander and coconut and gently stir until combined and warmed through. Add the hard boiled eggs, fried black pudding, cooked lentils, coriander and coconut and gently stir until combined and warmed through. To serve, spoon equal portions of the kedgeree into bowls and top with a little freshly grated nutmeg. To serve, spoon equal portions of the kedgeree into bowls and top with a little freshly grated nutmeg. | {
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"title": "Veggie kedgeree 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/veggiekedgeree_90344_16x9.jpg Veggie black pudding is worth seeking out for a really special breakfast treat. Combine with hard boiled eggs and savoury rice. 50g/2oz unsalted butter1 onion, finely chopped175g/6oz Arborio rice, or similar risotto rice750ml/1¼pint hot vegetable stock1 tsp curry powder2 free-range eggs, hard boiled, chopped 150g/5oz vegetarian black pudding, sliced into rounds and fried until crisp (available online)175g/6oz Puy lentils, washed, cooked according to packet instructions1 handful fresh coriander leaves, chopped1 tbsp desiccated coconutpinch freshly ground nutmeg 50g/2oz unsalted butter 1 onion, finely chopped 175g/6oz Arborio rice, or similar risotto rice 750ml/1¼pint hot vegetable stock 1 tsp curry powder 2 free-range eggs, hard boiled, chopped 150g/5oz vegetarian black pudding, sliced into rounds and fried until crisp (available online) 175g/6oz Puy lentils, washed, cooked according to packet instructions 1 handful fresh coriander leaves, chopped 1 tbsp desiccated coconut pinch freshly ground nutmeg Method Melt the butter in a pan over a medium heat. Add the onion and fry until soft.Add the rice and stir until the rice becomes translucent.Add a large ladleful of stock and stir well. When the stock has absorbed, add another ladleful of stock. Repeat until the stock is all absorbed and the rice is just cooked through.Add the curry powder and stir well.Add the hard boiled eggs, fried black pudding, cooked lentils, coriander and coconut and gently stir until combined and warmed through.To serve, spoon equal portions of the kedgeree into bowls and top with a little freshly grated nutmeg. Melt the butter in a pan over a medium heat. Add the onion and fry until soft. Melt the butter in a pan over a medium heat. Add the onion and fry until soft. Add the rice and stir until the rice becomes translucent. Add the rice and stir until the rice becomes translucent. Add a large ladleful of stock and stir well. When the stock has absorbed, add another ladleful of stock. Repeat until the stock is all absorbed and the rice is just cooked through. Add a large ladleful of stock and stir well. When the stock has absorbed, add another ladleful of stock. Repeat until the stock is all absorbed and the rice is just cooked through. Add the curry powder and stir well. Add the curry powder and stir well. Add the hard boiled eggs, fried black pudding, cooked lentils, coriander and coconut and gently stir until combined and warmed through. Add the hard boiled eggs, fried black pudding, cooked lentils, coriander and coconut and gently stir until combined and warmed through. To serve, spoon equal portions of the kedgeree into bowls and top with a little freshly grated nutmeg. To serve, spoon equal portions of the kedgeree into bowls and top with a little freshly grated nutmeg."
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} | 1e7536ae70f747fa7aaab223a0d6bcf23fee4c8d45dd8387d10402caa331328a | Langoustines en papillote with honey and ginger recipe
An average of 4.0 out of 5 stars from 1 rating Cooking juicy langoustines in this way helps to keep them moist and they take on the flavours of lemon and ginger. 18 Jersey Royal potatoes 3 tbsp cold-pressed rapeseed oil 12 asparagus spears, woody ends removed 100g/3½oz unpasteurised honey1 lemon, juice only200g/7oz fresh root ginger, finely grated, juice squeezed out and reserved24 langoustines, peeled and de-veined salt and freshly ground black pepper 18 Jersey Royal potatoes 3 tbsp cold-pressed rapeseed oil 12 asparagus spears, woody ends removed 100g/3½oz unpasteurised honey 1 lemon, juice only 200g/7oz fresh root ginger, finely grated, juice squeezed out and reserved 24 langoustines, peeled and de-veined salt and freshly ground black pepper Method Preheat the oven to 170C/150C Fan/Gas 3½.Boil the Jersey Royals for 10–15 minutes, or until tender, then cool in cold water and set aside. To make six parcels, lay kitchen foil on top of greaseproof paper and cut out six 30x40cm/12x16in rectangles. Fold each rectangle in half and cut into half of a heart shape, then unfold into a heart. Lay the hearts foil side-up and brush each one with some rapeseed oil, then place three Jersey Royals in the middle of each piece of foil and crush lightly with a fork. Place two asparagus spears on top of each, season with salt and pepper and drizzle with a little more rapeseed oil. Place the honey in a small saucepan over a low heat to warm through. Add the lemon and ginger juices and season with salt and pepper. Place six langoustines on top of each parcel and drizzle with the honey, lemon and ginger juice mixture. Seal the pouches and bake for 7 minutes. Place each parcel in the centre of a plate, open and serve. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. Boil the Jersey Royals for 10–15 minutes, or until tender, then cool in cold water and set aside. Boil the Jersey Royals for 10–15 minutes, or until tender, then cool in cold water and set aside. To make six parcels, lay kitchen foil on top of greaseproof paper and cut out six 30x40cm/12x16in rectangles. Fold each rectangle in half and cut into half of a heart shape, then unfold into a heart. To make six parcels, lay kitchen foil on top of greaseproof paper and cut out six 30x40cm/12x16in rectangles. Fold each rectangle in half and cut into half of a heart shape, then unfold into a heart. Lay the hearts foil side-up and brush each one with some rapeseed oil, then place three Jersey Royals in the middle of each piece of foil and crush lightly with a fork. Place two asparagus spears on top of each, season with salt and pepper and drizzle with a little more rapeseed oil. Lay the hearts foil side-up and brush each one with some rapeseed oil, then place three Jersey Royals in the middle of each piece of foil and crush lightly with a fork. Place two asparagus spears on top of each, season with salt and pepper and drizzle with a little more rapeseed oil. Place the honey in a small saucepan over a low heat to warm through. Add the lemon and ginger juices and season with salt and pepper. Place six langoustines on top of each parcel and drizzle with the honey, lemon and ginger juice mixture. Place the honey in a small saucepan over a low heat to warm through. Add the lemon and ginger juices and season with salt and pepper. Place six langoustines on top of each parcel and drizzle with the honey, lemon and ginger juice mixture. Seal the pouches and bake for 7 minutes. Place each parcel in the centre of a plate, open and serve. Seal the pouches and bake for 7 minutes. Place each parcel in the centre of a plate, open and serve. | {
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"title": "Langoustines en papillote with honey and ginger recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Cooking juicy langoustines in this way helps to keep them moist and they take on the flavours of lemon and ginger. 18 Jersey Royal potatoes 3 tbsp cold-pressed rapeseed oil 12 asparagus spears, woody ends removed 100g/3½oz unpasteurised honey1 lemon, juice only200g/7oz fresh root ginger, finely grated, juice squeezed out and reserved24 langoustines, peeled and de-veined salt and freshly ground black pepper 18 Jersey Royal potatoes 3 tbsp cold-pressed rapeseed oil 12 asparagus spears, woody ends removed 100g/3½oz unpasteurised honey 1 lemon, juice only 200g/7oz fresh root ginger, finely grated, juice squeezed out and reserved 24 langoustines, peeled and de-veined salt and freshly ground black pepper Method Preheat the oven to 170C/150C Fan/Gas 3½.Boil the Jersey Royals for 10–15 minutes, or until tender, then cool in cold water and set aside. To make six parcels, lay kitchen foil on top of greaseproof paper and cut out six 30x40cm/12x16in rectangles. Fold each rectangle in half and cut into half of a heart shape, then unfold into a heart. Lay the hearts foil side-up and brush each one with some rapeseed oil, then place three Jersey Royals in the middle of each piece of foil and crush lightly with a fork. Place two asparagus spears on top of each, season with salt and pepper and drizzle with a little more rapeseed oil. Place the honey in a small saucepan over a low heat to warm through. Add the lemon and ginger juices and season with salt and pepper. Place six langoustines on top of each parcel and drizzle with the honey, lemon and ginger juice mixture. Seal the pouches and bake for 7 minutes. Place each parcel in the centre of a plate, open and serve. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. Boil the Jersey Royals for 10–15 minutes, or until tender, then cool in cold water and set aside. Boil the Jersey Royals for 10–15 minutes, or until tender, then cool in cold water and set aside. To make six parcels, lay kitchen foil on top of greaseproof paper and cut out six 30x40cm/12x16in rectangles. Fold each rectangle in half and cut into half of a heart shape, then unfold into a heart. To make six parcels, lay kitchen foil on top of greaseproof paper and cut out six 30x40cm/12x16in rectangles. Fold each rectangle in half and cut into half of a heart shape, then unfold into a heart. Lay the hearts foil side-up and brush each one with some rapeseed oil, then place three Jersey Royals in the middle of each piece of foil and crush lightly with a fork. Place two asparagus spears on top of each, season with salt and pepper and drizzle with a little more rapeseed oil. Lay the hearts foil side-up and brush each one with some rapeseed oil, then place three Jersey Royals in the middle of each piece of foil and crush lightly with a fork. Place two asparagus spears on top of each, season with salt and pepper and drizzle with a little more rapeseed oil. Place the honey in a small saucepan over a low heat to warm through. Add the lemon and ginger juices and season with salt and pepper. Place six langoustines on top of each parcel and drizzle with the honey, lemon and ginger juice mixture. Place the honey in a small saucepan over a low heat to warm through. Add the lemon and ginger juices and season with salt and pepper. Place six langoustines on top of each parcel and drizzle with the honey, lemon and ginger juice mixture. Seal the pouches and bake for 7 minutes. Place each parcel in the centre of a plate, open and serve. Seal the pouches and bake for 7 minutes. Place each parcel in the centre of a plate, open and serve."
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} | ea7419f54279450d86fc7df814c46717174fa79308d0e725fa82d0e9051eb09e | Mango pie recipe
An average of 4.0 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mango_pie_18053_16x9.jpg This mouthwatering mango dessert is an Indian take on a traditional Thanksgiving pie. For this recipe, you will need two 23cm/9in metal pie tins. 280g/10oz digestive biscuits65g/2¼oz granulated sugar¼ tsp ground cardamom128g/4½oz unsalted butter, meltedlarge pinch sea salt 280g/10oz digestive biscuits 65g/2¼oz granulated sugar ¼ tsp ground cardamom 128g/4½oz unsalted butter, melted large pinch sea salt 100g/3½ oz granulated sugar2 tbsp plus ¼ tsp powdered gelatine120ml/4fl oz double cream115g/4 oz cream cheese, at room temperature850g tin Alfonso mango pulplarge pinch sea salt 100g/3½ oz granulated sugar 2 tbsp plus ¼ tsp powdered gelatine 120ml/4fl oz double cream 115g/4 oz cream cheese, at room temperature 850g tin Alfonso mango pulp large pinch sea salt Method To make the biscuit base, finely crush the biscuits by putting into a sealed plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl and add the sugar, cardamom and salt, stirring well to combine.Pour the melted butter over the biscuit crumbs and mix, until thoroughly combined. Put half the crumb mixture in a 23cm/9in metal pie tin, and press evenly with your fingers. Build up the sides of the tin, compressing the base as much as possible to prevent it crumbling. Repeat with the rest of the mixture in the second tin. Preheat the oven to 160C/325F/Gas 3. Put the pie bases in the freezer for 15 minutes. Remove and bake for 12 minutes, or until golden brown. Transfer to a wire rack to cool. To make the filling, pour 177ml/6fl oz of cold water into a large bowl. In a separate bowl, mix the gelatine with half the sugar and sprinkle over the water. Leave to stand for a couple of minutes. Meanwhile, whip the cream with the remaining sugar to form medium stiff peaks. Set aside. Heat about a quarter of the mango pulp in a saucepan over a medium-low heat, until just warm. Make sure you do not boil it. Pour into the gelatine mixture and whisk, until well combined. The gelatine should dissolve completely. Gradually whisk in the remaining mango pulp. Beat the cream cheese in a bowl, until soft and smooth. Add to the mango mixture with the salt. Blend the mixture using a hand blender, until completely smooth. Gently tap the bowl on the kitchen counter once or twice to pop any air bubbles.Fold about a quarter of the mango mixture into the whipped cream using a spatula. Repeat with the rest of the cream, until no streaks remain. Divide the filling between the cooled bases, using a rubber spatula to smooth out the filling. Refrigerate overnight, or for at least 5 hours, until firm and chilled. To make the biscuit base, finely crush the biscuits by putting into a sealed plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl and add the sugar, cardamom and salt, stirring well to combine. To make the biscuit base, finely crush the biscuits by putting into a sealed plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl and add the sugar, cardamom and salt, stirring well to combine. Pour the melted butter over the biscuit crumbs and mix, until thoroughly combined. Put half the crumb mixture in a 23cm/9in metal pie tin, and press evenly with your fingers. Build up the sides of the tin, compressing the base as much as possible to prevent it crumbling. Repeat with the rest of the mixture in the second tin. Pour the melted butter over the biscuit crumbs and mix, until thoroughly combined. Put half the crumb mixture in a 23cm/9in metal pie tin, and press evenly with your fingers. Build up the sides of the tin, compressing the base as much as possible to prevent it crumbling. Repeat with the rest of the mixture in the second tin. Preheat the oven to 160C/325F/Gas 3. Put the pie bases in the freezer for 15 minutes. Remove and bake for 12 minutes, or until golden brown. Transfer to a wire rack to cool. Preheat the oven to 160C/325F/Gas 3. Put the pie bases in the freezer for 15 minutes. Remove and bake for 12 minutes, or until golden brown. Transfer to a wire rack to cool. To make the filling, pour 177ml/6fl oz of cold water into a large bowl. In a separate bowl, mix the gelatine with half the sugar and sprinkle over the water. Leave to stand for a couple of minutes. To make the filling, pour 177ml/6fl oz of cold water into a large bowl. In a separate bowl, mix the gelatine with half the sugar and sprinkle over the water. Leave to stand for a couple of minutes. Meanwhile, whip the cream with the remaining sugar to form medium stiff peaks. Set aside. Meanwhile, whip the cream with the remaining sugar to form medium stiff peaks. Set aside. Heat about a quarter of the mango pulp in a saucepan over a medium-low heat, until just warm. Make sure you do not boil it. Pour into the gelatine mixture and whisk, until well combined. The gelatine should dissolve completely. Gradually whisk in the remaining mango pulp. Heat about a quarter of the mango pulp in a saucepan over a medium-low heat, until just warm. Make sure you do not boil it. Pour into the gelatine mixture and whisk, until well combined. The gelatine should dissolve completely. Gradually whisk in the remaining mango pulp. Beat the cream cheese in a bowl, until soft and smooth. Add to the mango mixture with the salt. Blend the mixture using a hand blender, until completely smooth. Gently tap the bowl on the kitchen counter once or twice to pop any air bubbles. Beat the cream cheese in a bowl, until soft and smooth. Add to the mango mixture with the salt. Blend the mixture using a hand blender, until completely smooth. Gently tap the bowl on the kitchen counter once or twice to pop any air bubbles. Fold about a quarter of the mango mixture into the whipped cream using a spatula. Repeat with the rest of the cream, until no streaks remain. Fold about a quarter of the mango mixture into the whipped cream using a spatula. Repeat with the rest of the cream, until no streaks remain. Divide the filling between the cooled bases, using a rubber spatula to smooth out the filling. Refrigerate overnight, or for at least 5 hours, until firm and chilled. Divide the filling between the cooled bases, using a rubber spatula to smooth out the filling. Refrigerate overnight, or for at least 5 hours, until firm and chilled. Recipe tips This recipe makes two pies, so halve the ingredients if you're not feeding a crowd. | {
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"title": "Mango pie recipe",
"content": "An average of 4.0 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mango_pie_18053_16x9.jpg This mouthwatering mango dessert is an Indian take on a traditional Thanksgiving pie. For this recipe, you will need two 23cm/9in metal pie tins. 280g/10oz digestive biscuits65g/2¼oz granulated sugar¼ tsp ground cardamom128g/4½oz unsalted butter, meltedlarge pinch sea salt 280g/10oz digestive biscuits 65g/2¼oz granulated sugar ¼ tsp ground cardamom 128g/4½oz unsalted butter, melted large pinch sea salt 100g/3½ oz granulated sugar2 tbsp plus ¼ tsp powdered gelatine120ml/4fl oz double cream115g/4 oz cream cheese, at room temperature850g tin Alfonso mango pulplarge pinch sea salt 100g/3½ oz granulated sugar 2 tbsp plus ¼ tsp powdered gelatine 120ml/4fl oz double cream 115g/4 oz cream cheese, at room temperature 850g tin Alfonso mango pulp large pinch sea salt Method To make the biscuit base, finely crush the biscuits by putting into a sealed plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl and add the sugar, cardamom and salt, stirring well to combine.Pour the melted butter over the biscuit crumbs and mix, until thoroughly combined. Put half the crumb mixture in a 23cm/9in metal pie tin, and press evenly with your fingers. Build up the sides of the tin, compressing the base as much as possible to prevent it crumbling. Repeat with the rest of the mixture in the second tin. Preheat the oven to 160C/325F/Gas 3. Put the pie bases in the freezer for 15 minutes. Remove and bake for 12 minutes, or until golden brown. Transfer to a wire rack to cool. To make the filling, pour 177ml/6fl oz of cold water into a large bowl. In a separate bowl, mix the gelatine with half the sugar and sprinkle over the water. Leave to stand for a couple of minutes. Meanwhile, whip the cream with the remaining sugar to form medium stiff peaks. Set aside. Heat about a quarter of the mango pulp in a saucepan over a medium-low heat, until just warm. Make sure you do not boil it. Pour into the gelatine mixture and whisk, until well combined. The gelatine should dissolve completely. Gradually whisk in the remaining mango pulp. Beat the cream cheese in a bowl, until soft and smooth. Add to the mango mixture with the salt. Blend the mixture using a hand blender, until completely smooth. Gently tap the bowl on the kitchen counter once or twice to pop any air bubbles.Fold about a quarter of the mango mixture into the whipped cream using a spatula. Repeat with the rest of the cream, until no streaks remain. Divide the filling between the cooled bases, using a rubber spatula to smooth out the filling. Refrigerate overnight, or for at least 5 hours, until firm and chilled. To make the biscuit base, finely crush the biscuits by putting into a sealed plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl and add the sugar, cardamom and salt, stirring well to combine. To make the biscuit base, finely crush the biscuits by putting into a sealed plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl and add the sugar, cardamom and salt, stirring well to combine. Pour the melted butter over the biscuit crumbs and mix, until thoroughly combined. Put half the crumb mixture in a 23cm/9in metal pie tin, and press evenly with your fingers. Build up the sides of the tin, compressing the base as much as possible to prevent it crumbling. Repeat with the rest of the mixture in the second tin. Pour the melted butter over the biscuit crumbs and mix, until thoroughly combined. Put half the crumb mixture in a 23cm/9in metal pie tin, and press evenly with your fingers. Build up the sides of the tin, compressing the base as much as possible to prevent it crumbling. Repeat with the rest of the mixture in the second tin. Preheat the oven to 160C/325F/Gas 3. Put the pie bases in the freezer for 15 minutes. Remove and bake for 12 minutes, or until golden brown. Transfer to a wire rack to cool. Preheat the oven to 160C/325F/Gas 3. Put the pie bases in the freezer for 15 minutes. Remove and bake for 12 minutes, or until golden brown. Transfer to a wire rack to cool. To make the filling, pour 177ml/6fl oz of cold water into a large bowl. In a separate bowl, mix the gelatine with half the sugar and sprinkle over the water. Leave to stand for a couple of minutes. To make the filling, pour 177ml/6fl oz of cold water into a large bowl. In a separate bowl, mix the gelatine with half the sugar and sprinkle over the water. Leave to stand for a couple of minutes. Meanwhile, whip the cream with the remaining sugar to form medium stiff peaks. Set aside. Meanwhile, whip the cream with the remaining sugar to form medium stiff peaks. Set aside. Heat about a quarter of the mango pulp in a saucepan over a medium-low heat, until just warm. Make sure you do not boil it. Pour into the gelatine mixture and whisk, until well combined. The gelatine should dissolve completely. Gradually whisk in the remaining mango pulp. Heat about a quarter of the mango pulp in a saucepan over a medium-low heat, until just warm. Make sure you do not boil it. Pour into the gelatine mixture and whisk, until well combined. The gelatine should dissolve completely. Gradually whisk in the remaining mango pulp. Beat the cream cheese in a bowl, until soft and smooth. Add to the mango mixture with the salt. Blend the mixture using a hand blender, until completely smooth. Gently tap the bowl on the kitchen counter once or twice to pop any air bubbles. Beat the cream cheese in a bowl, until soft and smooth. Add to the mango mixture with the salt. Blend the mixture using a hand blender, until completely smooth. Gently tap the bowl on the kitchen counter once or twice to pop any air bubbles. Fold about a quarter of the mango mixture into the whipped cream using a spatula. Repeat with the rest of the cream, until no streaks remain. Fold about a quarter of the mango mixture into the whipped cream using a spatula. Repeat with the rest of the cream, until no streaks remain. Divide the filling between the cooled bases, using a rubber spatula to smooth out the filling. Refrigerate overnight, or for at least 5 hours, until firm and chilled. Divide the filling between the cooled bases, using a rubber spatula to smooth out the filling. Refrigerate overnight, or for at least 5 hours, until firm and chilled. Recipe tips This recipe makes two pies, so halve the ingredients if you're not feeding a crowd."
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} | 97a380f82fc1aeb81cc5302454cce45ee8c8ccd5a10366ce9e45b4ad392cd8b4 | Tiramisu with hazelnuts biscuits recipe
An average of 5.0 out of 5 stars from 1 rating A creamy tiramisu with crunchy hazelnut biscuits make for the perfect italian summer dessert. 1 tbsp coffee syrup50ml/2fl oz strong fresh coffee100ml/3½fl oz Irish cream2 large free range eggs65g/2¼oz caster sugar250g/9oz double cream250g/9oz mascarpone200g/7oz sponge finger biscuitscoco powder for dusting 1 tbsp coffee syrup 50ml/2fl oz strong fresh coffee 100ml/3½fl oz Irish cream 2 large free range eggs 65g/2¼oz caster sugar 250g/9oz double cream 250g/9oz mascarpone 200g/7oz sponge finger biscuits coco powder for dusting 150g/5½oz whole blanched hazelnuts whole, toasted150g/5½oz unsalted butter125g/4½oz light brown sugar175g/6oz plain flourpinch ground allspice1 medium free-range egg, beatenicing sugar to dust 150g/5½oz whole blanched hazelnuts whole, toasted 150g/5½oz unsalted butter 125g/4½oz light brown sugar 175g/6oz plain flour pinch ground allspice 1 medium free-range egg, beaten icing sugar to dust Method To make the tiramisu, mix coffee syrup with the fresh coffee and the Irish cream and set aside.Separate eggs yolks and whites. Add the sugar to the egg yolks and whisk until it doubles in size. Whip the double cream to stiff peaks and stir in the mascarpone cheese, fold in 75ml of the coffee mix. Then add this to the egg yolk mix.Whip the egg white to stiff peaks and mix through the cream mix.Dip the biscuits into the remaining coffee mix and place a layer of the biscuits into small presentation glasses. Then top with some of the whipped cream mix. Continue this to create layers.Finish with a dusting of coco powder. To make the hazelnut biscuits, pre-heat the oven to 180C/160C Fan/Gas 4, and line a baking tray with greaseproof paper.Place the hazelnuts in a food processor and blend until they resemble a course crumb. Blend the butter and sugar together in a bowl and then mix in the flour, allspice, egg, and blended hazelnuts.Shape into whatever shape you like, I like to make quenelle shapes and place onto the lined baking sheet. Cook in the oven for 15 minutes. Remove from the oven and allow to cool. Dust with icing sugar.To serve, put the tiramisu glasses onto small serving plates and place the biscuits alongside. To make the tiramisu, mix coffee syrup with the fresh coffee and the Irish cream and set aside. To make the tiramisu, mix coffee syrup with the fresh coffee and the Irish cream and set aside. Separate eggs yolks and whites. Add the sugar to the egg yolks and whisk until it doubles in size. Separate eggs yolks and whites. Add the sugar to the egg yolks and whisk until it doubles in size. Whip the double cream to stiff peaks and stir in the mascarpone cheese, fold in 75ml of the coffee mix. Then add this to the egg yolk mix. Whip the double cream to stiff peaks and stir in the mascarpone cheese, fold in 75ml of the coffee mix. Then add this to the egg yolk mix. Whip the egg white to stiff peaks and mix through the cream mix. Whip the egg white to stiff peaks and mix through the cream mix. Dip the biscuits into the remaining coffee mix and place a layer of the biscuits into small presentation glasses. Then top with some of the whipped cream mix. Continue this to create layers. Dip the biscuits into the remaining coffee mix and place a layer of the biscuits into small presentation glasses. Then top with some of the whipped cream mix. Continue this to create layers. Finish with a dusting of coco powder. Finish with a dusting of coco powder. To make the hazelnut biscuits, pre-heat the oven to 180C/160C Fan/Gas 4, and line a baking tray with greaseproof paper. To make the hazelnut biscuits, pre-heat the oven to 180C/160C Fan/Gas 4, and line a baking tray with greaseproof paper. Place the hazelnuts in a food processor and blend until they resemble a course crumb. Place the hazelnuts in a food processor and blend until they resemble a course crumb. Blend the butter and sugar together in a bowl and then mix in the flour, allspice, egg, and blended hazelnuts. Blend the butter and sugar together in a bowl and then mix in the flour, allspice, egg, and blended hazelnuts. Shape into whatever shape you like, I like to make quenelle shapes and place onto the lined baking sheet. Cook in the oven for 15 minutes. Shape into whatever shape you like, I like to make quenelle shapes and place onto the lined baking sheet. Cook in the oven for 15 minutes. Remove from the oven and allow to cool. Dust with icing sugar. Remove from the oven and allow to cool. Dust with icing sugar. To serve, put the tiramisu glasses onto small serving plates and place the biscuits alongside. To serve, put the tiramisu glasses onto small serving plates and place the biscuits alongside. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating A creamy tiramisu with crunchy hazelnut biscuits make for the perfect italian summer dessert. 1 tbsp coffee syrup50ml/2fl oz strong fresh coffee100ml/3½fl oz Irish cream2 large free range eggs65g/2¼oz caster sugar250g/9oz double cream250g/9oz mascarpone200g/7oz sponge finger biscuitscoco powder for dusting 1 tbsp coffee syrup 50ml/2fl oz strong fresh coffee 100ml/3½fl oz Irish cream 2 large free range eggs 65g/2¼oz caster sugar 250g/9oz double cream 250g/9oz mascarpone 200g/7oz sponge finger biscuits coco powder for dusting 150g/5½oz whole blanched hazelnuts whole, toasted150g/5½oz unsalted butter125g/4½oz light brown sugar175g/6oz plain flourpinch ground allspice1 medium free-range egg, beatenicing sugar to dust 150g/5½oz whole blanched hazelnuts whole, toasted 150g/5½oz unsalted butter 125g/4½oz light brown sugar 175g/6oz plain flour pinch ground allspice 1 medium free-range egg, beaten icing sugar to dust Method To make the tiramisu, mix coffee syrup with the fresh coffee and the Irish cream and set aside.Separate eggs yolks and whites. Add the sugar to the egg yolks and whisk until it doubles in size. Whip the double cream to stiff peaks and stir in the mascarpone cheese, fold in 75ml of the coffee mix. Then add this to the egg yolk mix.Whip the egg white to stiff peaks and mix through the cream mix.Dip the biscuits into the remaining coffee mix and place a layer of the biscuits into small presentation glasses. Then top with some of the whipped cream mix. Continue this to create layers.Finish with a dusting of coco powder. To make the hazelnut biscuits, pre-heat the oven to 180C/160C Fan/Gas 4, and line a baking tray with greaseproof paper.Place the hazelnuts in a food processor and blend until they resemble a course crumb. Blend the butter and sugar together in a bowl and then mix in the flour, allspice, egg, and blended hazelnuts.Shape into whatever shape you like, I like to make quenelle shapes and place onto the lined baking sheet. Cook in the oven for 15 minutes. Remove from the oven and allow to cool. Dust with icing sugar.To serve, put the tiramisu glasses onto small serving plates and place the biscuits alongside. To make the tiramisu, mix coffee syrup with the fresh coffee and the Irish cream and set aside. To make the tiramisu, mix coffee syrup with the fresh coffee and the Irish cream and set aside. Separate eggs yolks and whites. Add the sugar to the egg yolks and whisk until it doubles in size. Separate eggs yolks and whites. Add the sugar to the egg yolks and whisk until it doubles in size. Whip the double cream to stiff peaks and stir in the mascarpone cheese, fold in 75ml of the coffee mix. Then add this to the egg yolk mix. Whip the double cream to stiff peaks and stir in the mascarpone cheese, fold in 75ml of the coffee mix. Then add this to the egg yolk mix. Whip the egg white to stiff peaks and mix through the cream mix. Whip the egg white to stiff peaks and mix through the cream mix. Dip the biscuits into the remaining coffee mix and place a layer of the biscuits into small presentation glasses. Then top with some of the whipped cream mix. Continue this to create layers. Dip the biscuits into the remaining coffee mix and place a layer of the biscuits into small presentation glasses. Then top with some of the whipped cream mix. Continue this to create layers. Finish with a dusting of coco powder. Finish with a dusting of coco powder. To make the hazelnut biscuits, pre-heat the oven to 180C/160C Fan/Gas 4, and line a baking tray with greaseproof paper. To make the hazelnut biscuits, pre-heat the oven to 180C/160C Fan/Gas 4, and line a baking tray with greaseproof paper. Place the hazelnuts in a food processor and blend until they resemble a course crumb. Place the hazelnuts in a food processor and blend until they resemble a course crumb. Blend the butter and sugar together in a bowl and then mix in the flour, allspice, egg, and blended hazelnuts. Blend the butter and sugar together in a bowl and then mix in the flour, allspice, egg, and blended hazelnuts. Shape into whatever shape you like, I like to make quenelle shapes and place onto the lined baking sheet. Cook in the oven for 15 minutes. Shape into whatever shape you like, I like to make quenelle shapes and place onto the lined baking sheet. Cook in the oven for 15 minutes. Remove from the oven and allow to cool. Dust with icing sugar. Remove from the oven and allow to cool. Dust with icing sugar. To serve, put the tiramisu glasses onto small serving plates and place the biscuits alongside. To serve, put the tiramisu glasses onto small serving plates and place the biscuits alongside."
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} | 725020514e79064e3187ebd01faee4251d9d204600e3a124036aacb501f44220 | Spanish meatballs in an almond and sherry sauce recipe
An average of 4.7 out of 5 stars from 6 ratings These albondigas are packed with flavour from the spicy chorizo. Serve with crispy potatoes for an authentic Spanish supper. 550g/1lb 4oz good-quality beef mince125g/4½oz spicy chorizo2 garlic cloves, finely chopped15g/½oz dried breadcrumbs6 tbsp full-fat milk1 tsp smoked paprika1 small bunch flatleaf parsley, finely chopped1 free-range egg, beatenglug olive oil2 bay leavessea salt and freshly ground black pepper 550g/1lb 4oz good-quality beef mince 125g/4½oz spicy chorizo 2 garlic cloves, finely chopped 15g/½oz dried breadcrumbs 6 tbsp full-fat milk 1 tsp smoked paprika 1 small bunch flatleaf parsley, finely chopped 1 free-range egg, beaten glug olive oil 2 bay leaves sea salt and freshly ground black pepper 25ml/1fl oz extra virgin olive oil2 slices white bread, crusts removed, cut into bite-sized pieces1 garlic clove, finely chopped40g/1½oz ground almonds60ml/2fl oz dry white wine60ml/2fl oz aged sweet Sherry vinegar300ml/10fl oz chicken stock 25ml/1fl oz extra virgin olive oil 2 slices white bread, crusts removed, cut into bite-sized pieces 1 garlic clove, finely chopped 40g/1½oz ground almonds 60ml/2fl oz dry white wine 60ml/2fl oz aged sweet Sherry vinegar 300ml/10fl oz chicken stock 1 tbsp finely chopped dill 1 tbsp finely chopped flatleaf parsley 1 tbsp finely chopped dill 1 tbsp finely chopped flatleaf parsley Method To make the meatballs, put the beef mince in a bowl and season well. Put the chorizo, garlic, breadcrumbs, milk, smoked paprika and parsley in a food processor and blitz to form a rough paste. Add the mixture to the beef and pour in the egg. Mix very well with your hands to ensure everything is fully incorporated. Roll the mixture into 28 balls and chill in the fridge for at least 1 hour.Heat the oil in a large frying pan over a medium heat and fry the meatballs, in batches, with the bay leaves until nicely browned, then transfer to a dish and set aside. To make the sauce, pour the extra virgin olive oil into the meatball pan and add the bread, garlic and almonds. Cook for a few minutes, stirring occasionally, until lightly browned.Add the wine and vinegar and simmer until the volume of the liquid has reduced by three quarters. Add the stock, bring to the boil and reduce to a simmer. Return the meatballs to the pan and cook for 10 minutes, until the meatballs are cooked through and the sauce has thickened.Sprinkle with the chopped herbs and serve with rice or crispy potatoes. To make the meatballs, put the beef mince in a bowl and season well. To make the meatballs, put the beef mince in a bowl and season well. Put the chorizo, garlic, breadcrumbs, milk, smoked paprika and parsley in a food processor and blitz to form a rough paste. Add the mixture to the beef and pour in the egg. Mix very well with your hands to ensure everything is fully incorporated. Put the chorizo, garlic, breadcrumbs, milk, smoked paprika and parsley in a food processor and blitz to form a rough paste. Add the mixture to the beef and pour in the egg. Mix very well with your hands to ensure everything is fully incorporated. Roll the mixture into 28 balls and chill in the fridge for at least 1 hour. Roll the mixture into 28 balls and chill in the fridge for at least 1 hour. Heat the oil in a large frying pan over a medium heat and fry the meatballs, in batches, with the bay leaves until nicely browned, then transfer to a dish and set aside. Heat the oil in a large frying pan over a medium heat and fry the meatballs, in batches, with the bay leaves until nicely browned, then transfer to a dish and set aside. To make the sauce, pour the extra virgin olive oil into the meatball pan and add the bread, garlic and almonds. Cook for a few minutes, stirring occasionally, until lightly browned. To make the sauce, pour the extra virgin olive oil into the meatball pan and add the bread, garlic and almonds. Cook for a few minutes, stirring occasionally, until lightly browned. Add the wine and vinegar and simmer until the volume of the liquid has reduced by three quarters. Add the stock, bring to the boil and reduce to a simmer. Return the meatballs to the pan and cook for 10 minutes, until the meatballs are cooked through and the sauce has thickened. Add the wine and vinegar and simmer until the volume of the liquid has reduced by three quarters. Add the stock, bring to the boil and reduce to a simmer. Return the meatballs to the pan and cook for 10 minutes, until the meatballs are cooked through and the sauce has thickened. Sprinkle with the chopped herbs and serve with rice or crispy potatoes. Sprinkle with the chopped herbs and serve with rice or crispy potatoes. | {
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"title": "Spanish meatballs in an almond and sherry sauce recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings These albondigas are packed with flavour from the spicy chorizo. Serve with crispy potatoes for an authentic Spanish supper. 550g/1lb 4oz good-quality beef mince125g/4½oz spicy chorizo2 garlic cloves, finely chopped15g/½oz dried breadcrumbs6 tbsp full-fat milk1 tsp smoked paprika1 small bunch flatleaf parsley, finely chopped1 free-range egg, beatenglug olive oil2 bay leavessea salt and freshly ground black pepper 550g/1lb 4oz good-quality beef mince 125g/4½oz spicy chorizo 2 garlic cloves, finely chopped 15g/½oz dried breadcrumbs 6 tbsp full-fat milk 1 tsp smoked paprika 1 small bunch flatleaf parsley, finely chopped 1 free-range egg, beaten glug olive oil 2 bay leaves sea salt and freshly ground black pepper 25ml/1fl oz extra virgin olive oil2 slices white bread, crusts removed, cut into bite-sized pieces1 garlic clove, finely chopped40g/1½oz ground almonds60ml/2fl oz dry white wine60ml/2fl oz aged sweet Sherry vinegar300ml/10fl oz chicken stock 25ml/1fl oz extra virgin olive oil 2 slices white bread, crusts removed, cut into bite-sized pieces 1 garlic clove, finely chopped 40g/1½oz ground almonds 60ml/2fl oz dry white wine 60ml/2fl oz aged sweet Sherry vinegar 300ml/10fl oz chicken stock 1 tbsp finely chopped dill 1 tbsp finely chopped flatleaf parsley 1 tbsp finely chopped dill 1 tbsp finely chopped flatleaf parsley Method To make the meatballs, put the beef mince in a bowl and season well. Put the chorizo, garlic, breadcrumbs, milk, smoked paprika and parsley in a food processor and blitz to form a rough paste. Add the mixture to the beef and pour in the egg. Mix very well with your hands to ensure everything is fully incorporated. Roll the mixture into 28 balls and chill in the fridge for at least 1 hour.Heat the oil in a large frying pan over a medium heat and fry the meatballs, in batches, with the bay leaves until nicely browned, then transfer to a dish and set aside. To make the sauce, pour the extra virgin olive oil into the meatball pan and add the bread, garlic and almonds. Cook for a few minutes, stirring occasionally, until lightly browned.Add the wine and vinegar and simmer until the volume of the liquid has reduced by three quarters. Add the stock, bring to the boil and reduce to a simmer. Return the meatballs to the pan and cook for 10 minutes, until the meatballs are cooked through and the sauce has thickened.Sprinkle with the chopped herbs and serve with rice or crispy potatoes. To make the meatballs, put the beef mince in a bowl and season well. To make the meatballs, put the beef mince in a bowl and season well. Put the chorizo, garlic, breadcrumbs, milk, smoked paprika and parsley in a food processor and blitz to form a rough paste. Add the mixture to the beef and pour in the egg. Mix very well with your hands to ensure everything is fully incorporated. Put the chorizo, garlic, breadcrumbs, milk, smoked paprika and parsley in a food processor and blitz to form a rough paste. Add the mixture to the beef and pour in the egg. Mix very well with your hands to ensure everything is fully incorporated. Roll the mixture into 28 balls and chill in the fridge for at least 1 hour. Roll the mixture into 28 balls and chill in the fridge for at least 1 hour. Heat the oil in a large frying pan over a medium heat and fry the meatballs, in batches, with the bay leaves until nicely browned, then transfer to a dish and set aside. Heat the oil in a large frying pan over a medium heat and fry the meatballs, in batches, with the bay leaves until nicely browned, then transfer to a dish and set aside. To make the sauce, pour the extra virgin olive oil into the meatball pan and add the bread, garlic and almonds. Cook for a few minutes, stirring occasionally, until lightly browned. To make the sauce, pour the extra virgin olive oil into the meatball pan and add the bread, garlic and almonds. Cook for a few minutes, stirring occasionally, until lightly browned. Add the wine and vinegar and simmer until the volume of the liquid has reduced by three quarters. Add the stock, bring to the boil and reduce to a simmer. Return the meatballs to the pan and cook for 10 minutes, until the meatballs are cooked through and the sauce has thickened. Add the wine and vinegar and simmer until the volume of the liquid has reduced by three quarters. Add the stock, bring to the boil and reduce to a simmer. Return the meatballs to the pan and cook for 10 minutes, until the meatballs are cooked through and the sauce has thickened. Sprinkle with the chopped herbs and serve with rice or crispy potatoes. Sprinkle with the chopped herbs and serve with rice or crispy potatoes."
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} | fb41bfba4c6fe8e721572f047d1e056556dac9834e765cac6a11ee60e0ec0fb7 | Nigel Slater's pea soup with pancetta recipe
An average of 4.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pea_and_pancetta_soup_82240_16x9.jpg Nigel Slater makes his simple pea soup recipe next-level with crisp, fried pancetta. So simple, but classy enough to serve as a dinner party starter. Each serving provides 242kcal, 21g protein, 14.5g carbohydrate (of which 3.5g sugars), 10g fat (of which 4 6 saturates), 5g fibre and 1.6g salt. 1 litre/1¾ pints chicken stock500g/1lb 2oz frozen peas10g/½oz fresh tarragon leavespinch salt4 very thin slices pancetta (cut on the thinnest possible setting) 1 litre/1¾ pints chicken stock 500g/1lb 2oz frozen peas 10g/½oz fresh tarragon leaves pinch salt 4 very thin slices pancetta (cut on the thinnest possible setting) Method Heat the chicken stock in a saucepan until it is simmering. Add the peas and simmer for 2 minutes, or until just tender. Stir in the tarragon and salt.Transfer the mixture to a food processor and blend for a few short blasts to a rough-textured soup. Return the soup to the saucepan and keep warm over a low heat.Using a pair of tongs, heat each slice of pancetta over the gas flame of your hob for a few seconds until it crisps up. (Alternatively, preheat your grill to its highest setting, lay the slices of pancetta onto a baking tray and grill for 1-2 minutes, or until crisp.)To serve, ladle the soup into bowls. Break the crisp pancetta into pieces and sprinkle on top of the soup. Heat the chicken stock in a saucepan until it is simmering. Add the peas and simmer for 2 minutes, or until just tender. Stir in the tarragon and salt. Heat the chicken stock in a saucepan until it is simmering. Add the peas and simmer for 2 minutes, or until just tender. Stir in the tarragon and salt. Transfer the mixture to a food processor and blend for a few short blasts to a rough-textured soup. Return the soup to the saucepan and keep warm over a low heat. Transfer the mixture to a food processor and blend for a few short blasts to a rough-textured soup. Return the soup to the saucepan and keep warm over a low heat. Using a pair of tongs, heat each slice of pancetta over the gas flame of your hob for a few seconds until it crisps up. (Alternatively, preheat your grill to its highest setting, lay the slices of pancetta onto a baking tray and grill for 1-2 minutes, or until crisp.) Using a pair of tongs, heat each slice of pancetta over the gas flame of your hob for a few seconds until it crisps up. (Alternatively, preheat your grill to its highest setting, lay the slices of pancetta onto a baking tray and grill for 1-2 minutes, or until crisp.) To serve, ladle the soup into bowls. Break the crisp pancetta into pieces and sprinkle on top of the soup. To serve, ladle the soup into bowls. Break the crisp pancetta into pieces and sprinkle on top of the soup. | {
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"title": "Nigel Slater's pea soup with pancetta 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/pea_and_pancetta_soup_82240_16x9.jpg Nigel Slater makes his simple pea soup recipe next-level with crisp, fried pancetta. So simple, but classy enough to serve as a dinner party starter. Each serving provides 242kcal, 21g protein, 14.5g carbohydrate (of which 3.5g sugars), 10g fat (of which 4 6 saturates), 5g fibre and 1.6g salt. 1 litre/1¾ pints chicken stock500g/1lb 2oz frozen peas10g/½oz fresh tarragon leavespinch salt4 very thin slices pancetta (cut on the thinnest possible setting) 1 litre/1¾ pints chicken stock 500g/1lb 2oz frozen peas 10g/½oz fresh tarragon leaves pinch salt 4 very thin slices pancetta (cut on the thinnest possible setting) Method Heat the chicken stock in a saucepan until it is simmering. Add the peas and simmer for 2 minutes, or until just tender. Stir in the tarragon and salt.Transfer the mixture to a food processor and blend for a few short blasts to a rough-textured soup. Return the soup to the saucepan and keep warm over a low heat.Using a pair of tongs, heat each slice of pancetta over the gas flame of your hob for a few seconds until it crisps up. (Alternatively, preheat your grill to its highest setting, lay the slices of pancetta onto a baking tray and grill for 1-2 minutes, or until crisp.)To serve, ladle the soup into bowls. Break the crisp pancetta into pieces and sprinkle on top of the soup. Heat the chicken stock in a saucepan until it is simmering. Add the peas and simmer for 2 minutes, or until just tender. Stir in the tarragon and salt. Heat the chicken stock in a saucepan until it is simmering. Add the peas and simmer for 2 minutes, or until just tender. Stir in the tarragon and salt. Transfer the mixture to a food processor and blend for a few short blasts to a rough-textured soup. Return the soup to the saucepan and keep warm over a low heat. Transfer the mixture to a food processor and blend for a few short blasts to a rough-textured soup. Return the soup to the saucepan and keep warm over a low heat. Using a pair of tongs, heat each slice of pancetta over the gas flame of your hob for a few seconds until it crisps up. (Alternatively, preheat your grill to its highest setting, lay the slices of pancetta onto a baking tray and grill for 1-2 minutes, or until crisp.) Using a pair of tongs, heat each slice of pancetta over the gas flame of your hob for a few seconds until it crisps up. (Alternatively, preheat your grill to its highest setting, lay the slices of pancetta onto a baking tray and grill for 1-2 minutes, or until crisp.) To serve, ladle the soup into bowls. Break the crisp pancetta into pieces and sprinkle on top of the soup. To serve, ladle the soup into bowls. Break the crisp pancetta into pieces and sprinkle on top of the soup."
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} | e753270a872da709800ca60ca19fecdcb74cb7ed35767d2e689cad06d688097e | Salmon with chickpeas, peas and watercress recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_with_chickpeas_62098_16x9.jpg A simple salmon dish made even healthier with protein-packed chickpeas and vitamin C-rich watercress. Serve with Anna's baked bean tin soda bread. 2 × 100g/3½oz salmon fillets200g/7oz tinned chickpeas (drained weight), drained40g/1½ oz extra virgin olive oil100g/3½oz frozen peas 2 lemons, finely grated zest and juice 80g/3oz watercress or rocketsea salt and freshly ground black pepper 2 × 100g/3½oz salmon fillets 200g/7oz tinned chickpeas (drained weight), drained 40g/1½ oz extra virgin olive oil 100g/3½oz frozen peas 2 lemons, finely grated zest and juice 80g/3oz watercress or rocket sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Season the salmon with salt and pepper and place on a baking tray. Cook in the oven for 10–15 minutes, until cooked through. Meanwhile, tip the chickpeas onto a large plate and crush with a fork.Add the extra virgin olive oil to a saucepan with a pinch of salt, then tip in the chickpeas and peas. Set over a low heat and slowly warm up. Add the zest and juice of 1 lemon. Give it a mix and taste to see if it needs more salt.To serve, place a handful of watercress or rocket in the centre of your serving plates. Spoon over some chickpea and pea mix and flake the salmon on top. Top with the remaining lemon zest and a squeeze of lemon juice. Preheat the oven to 200C/180C Fan/Gas 6. Season the salmon with salt and pepper and place on a baking tray. Cook in the oven for 10–15 minutes, until cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Season the salmon with salt and pepper and place on a baking tray. Cook in the oven for 10–15 minutes, until cooked through. Meanwhile, tip the chickpeas onto a large plate and crush with a fork. Meanwhile, tip the chickpeas onto a large plate and crush with a fork. Add the extra virgin olive oil to a saucepan with a pinch of salt, then tip in the chickpeas and peas. Set over a low heat and slowly warm up. Add the zest and juice of 1 lemon. Give it a mix and taste to see if it needs more salt. Add the extra virgin olive oil to a saucepan with a pinch of salt, then tip in the chickpeas and peas. Set over a low heat and slowly warm up. Add the zest and juice of 1 lemon. Give it a mix and taste to see if it needs more salt. To serve, place a handful of watercress or rocket in the centre of your serving plates. Spoon over some chickpea and pea mix and flake the salmon on top. Top with the remaining lemon zest and a squeeze of lemon juice. To serve, place a handful of watercress or rocket in the centre of your serving plates. Spoon over some chickpea and pea mix and flake the salmon on top. Top with the remaining lemon zest and a squeeze of lemon juice. | {
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"title": "Salmon with chickpeas, peas and watercress recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_with_chickpeas_62098_16x9.jpg A simple salmon dish made even healthier with protein-packed chickpeas and vitamin C-rich watercress. Serve with Anna's baked bean tin soda bread. 2 × 100g/3½oz salmon fillets200g/7oz tinned chickpeas (drained weight), drained40g/1½ oz extra virgin olive oil100g/3½oz frozen peas 2 lemons, finely grated zest and juice 80g/3oz watercress or rocketsea salt and freshly ground black pepper 2 × 100g/3½oz salmon fillets 200g/7oz tinned chickpeas (drained weight), drained 40g/1½ oz extra virgin olive oil 100g/3½oz frozen peas 2 lemons, finely grated zest and juice 80g/3oz watercress or rocket sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Season the salmon with salt and pepper and place on a baking tray. Cook in the oven for 10–15 minutes, until cooked through. Meanwhile, tip the chickpeas onto a large plate and crush with a fork.Add the extra virgin olive oil to a saucepan with a pinch of salt, then tip in the chickpeas and peas. Set over a low heat and slowly warm up. Add the zest and juice of 1 lemon. Give it a mix and taste to see if it needs more salt.To serve, place a handful of watercress or rocket in the centre of your serving plates. Spoon over some chickpea and pea mix and flake the salmon on top. Top with the remaining lemon zest and a squeeze of lemon juice. Preheat the oven to 200C/180C Fan/Gas 6. Season the salmon with salt and pepper and place on a baking tray. Cook in the oven for 10–15 minutes, until cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Season the salmon with salt and pepper and place on a baking tray. Cook in the oven for 10–15 minutes, until cooked through. Meanwhile, tip the chickpeas onto a large plate and crush with a fork. Meanwhile, tip the chickpeas onto a large plate and crush with a fork. Add the extra virgin olive oil to a saucepan with a pinch of salt, then tip in the chickpeas and peas. Set over a low heat and slowly warm up. Add the zest and juice of 1 lemon. Give it a mix and taste to see if it needs more salt. Add the extra virgin olive oil to a saucepan with a pinch of salt, then tip in the chickpeas and peas. Set over a low heat and slowly warm up. Add the zest and juice of 1 lemon. Give it a mix and taste to see if it needs more salt. To serve, place a handful of watercress or rocket in the centre of your serving plates. Spoon over some chickpea and pea mix and flake the salmon on top. Top with the remaining lemon zest and a squeeze of lemon juice. To serve, place a handful of watercress or rocket in the centre of your serving plates. Spoon over some chickpea and pea mix and flake the salmon on top. Top with the remaining lemon zest and a squeeze of lemon juice."
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} | 9d26729194894a9a6375bd373ec7e7fc5811f6fcff7122652fa25bacfd6b5249 | Potato soup with soured cream and chives recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/potato_soup_with_soured_27576_16x9.jpg Simon Hopkinson’s potato soup recipe is easy, yet delightful and nourishing. 25g/1oz butter5 rashers fatty, smoked streaky bacon1 large onion, chopped500g/1lb 2oz floury potatoes, peeled, cut into small pieces750ml/1⅓pt light chicken stocksalt and freshly ground white pepper1 bay leaf4-5 tbsp soured cream1-2 tbsp snipped fresh chives 25g/1oz butter 5 rashers fatty, smoked streaky bacon 1 large onion, chopped 500g/1lb 2oz floury potatoes, peeled, cut into small pieces 750ml/1⅓pt light chicken stock salt and freshly ground white pepper 1 bay leaf 4-5 tbsp soured cream 1-2 tbsp snipped fresh chives Method Melt the butter in a lidded saucepan and fry the bacon until golden-brown. Remove from the pan using a slotted spoon and set aside. Fry the onion in the remaining fat until soft. Rinse the potatoes under cold running water until the water runs clear. Drain the potatoes. Pour the stock into the pan, and then add the potatoes, salt and freshly ground white pepper and bay leaf. Bring up to a gentle simmer, skimming off any scum that forms on the surface, and add the bacon. Cover with a lid and simmer for 25-30 minutes, or until the potatoes begin to break up. Remove the bay leaf and bacon (you can crisp the bacon up for a sandwich if you like).Pass the mixture through a vegetable mill using the finest mesh disk into a clean pan. You can also blend the soup in a food processor - though I find this method produce too smooth a result.Gently reheat and ladle into hot bowls. Serve with a good dollop of soured cream and sprinkle with plenty of chives. Melt the butter in a lidded saucepan and fry the bacon until golden-brown. Remove from the pan using a slotted spoon and set aside. Melt the butter in a lidded saucepan and fry the bacon until golden-brown. Remove from the pan using a slotted spoon and set aside. Fry the onion in the remaining fat until soft. Rinse the potatoes under cold running water until the water runs clear. Drain the potatoes. Pour the stock into the pan, and then add the potatoes, salt and freshly ground white pepper and bay leaf. Fry the onion in the remaining fat until soft. Rinse the potatoes under cold running water until the water runs clear. Drain the potatoes. Pour the stock into the pan, and then add the potatoes, salt and freshly ground white pepper and bay leaf. Bring up to a gentle simmer, skimming off any scum that forms on the surface, and add the bacon. Cover with a lid and simmer for 25-30 minutes, or until the potatoes begin to break up. Remove the bay leaf and bacon (you can crisp the bacon up for a sandwich if you like). Bring up to a gentle simmer, skimming off any scum that forms on the surface, and add the bacon. Cover with a lid and simmer for 25-30 minutes, or until the potatoes begin to break up. Remove the bay leaf and bacon (you can crisp the bacon up for a sandwich if you like). Pass the mixture through a vegetable mill using the finest mesh disk into a clean pan. You can also blend the soup in a food processor - though I find this method produce too smooth a result. Pass the mixture through a vegetable mill using the finest mesh disk into a clean pan. You can also blend the soup in a food processor - though I find this method produce too smooth a result. Gently reheat and ladle into hot bowls. Serve with a good dollop of soured cream and sprinkle with plenty of chives. Gently reheat and ladle into hot bowls. Serve with a good dollop of soured cream and sprinkle with plenty of chives. Recipe tips Make this a vegetarian soup by using vegetable stock instead of chicken stock and leave out the bacon. | {
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"title": "Potato soup with soured cream and chives recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/potato_soup_with_soured_27576_16x9.jpg Simon Hopkinson’s potato soup recipe is easy, yet delightful and nourishing. 25g/1oz butter5 rashers fatty, smoked streaky bacon1 large onion, chopped500g/1lb 2oz floury potatoes, peeled, cut into small pieces750ml/1⅓pt light chicken stocksalt and freshly ground white pepper1 bay leaf4-5 tbsp soured cream1-2 tbsp snipped fresh chives 25g/1oz butter 5 rashers fatty, smoked streaky bacon 1 large onion, chopped 500g/1lb 2oz floury potatoes, peeled, cut into small pieces 750ml/1⅓pt light chicken stock salt and freshly ground white pepper 1 bay leaf 4-5 tbsp soured cream 1-2 tbsp snipped fresh chives Method Melt the butter in a lidded saucepan and fry the bacon until golden-brown. Remove from the pan using a slotted spoon and set aside. Fry the onion in the remaining fat until soft. Rinse the potatoes under cold running water until the water runs clear. Drain the potatoes. Pour the stock into the pan, and then add the potatoes, salt and freshly ground white pepper and bay leaf. Bring up to a gentle simmer, skimming off any scum that forms on the surface, and add the bacon. Cover with a lid and simmer for 25-30 minutes, or until the potatoes begin to break up. Remove the bay leaf and bacon (you can crisp the bacon up for a sandwich if you like).Pass the mixture through a vegetable mill using the finest mesh disk into a clean pan. You can also blend the soup in a food processor - though I find this method produce too smooth a result.Gently reheat and ladle into hot bowls. Serve with a good dollop of soured cream and sprinkle with plenty of chives. Melt the butter in a lidded saucepan and fry the bacon until golden-brown. Remove from the pan using a slotted spoon and set aside. Melt the butter in a lidded saucepan and fry the bacon until golden-brown. Remove from the pan using a slotted spoon and set aside. Fry the onion in the remaining fat until soft. Rinse the potatoes under cold running water until the water runs clear. Drain the potatoes. Pour the stock into the pan, and then add the potatoes, salt and freshly ground white pepper and bay leaf. Fry the onion in the remaining fat until soft. Rinse the potatoes under cold running water until the water runs clear. Drain the potatoes. Pour the stock into the pan, and then add the potatoes, salt and freshly ground white pepper and bay leaf. Bring up to a gentle simmer, skimming off any scum that forms on the surface, and add the bacon. Cover with a lid and simmer for 25-30 minutes, or until the potatoes begin to break up. Remove the bay leaf and bacon (you can crisp the bacon up for a sandwich if you like). Bring up to a gentle simmer, skimming off any scum that forms on the surface, and add the bacon. Cover with a lid and simmer for 25-30 minutes, or until the potatoes begin to break up. Remove the bay leaf and bacon (you can crisp the bacon up for a sandwich if you like). Pass the mixture through a vegetable mill using the finest mesh disk into a clean pan. You can also blend the soup in a food processor - though I find this method produce too smooth a result. Pass the mixture through a vegetable mill using the finest mesh disk into a clean pan. You can also blend the soup in a food processor - though I find this method produce too smooth a result. Gently reheat and ladle into hot bowls. Serve with a good dollop of soured cream and sprinkle with plenty of chives. Gently reheat and ladle into hot bowls. Serve with a good dollop of soured cream and sprinkle with plenty of chives. Recipe tips Make this a vegetarian soup by using vegetable stock instead of chicken stock and leave out the bacon."
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} | fdd8bad9421688f7d3ce97e33e9d1445dba9bd8584cb8a9f88b19f99ed3e0a25 | Spiced mussels with chorizo, cider and fries recipe
An average of 5.0 out of 5 stars from 4 ratings A bowl of steaming spiced mussels with homemade fries to dunk into. Heaven! 1.5kg/3lb 5oz mussels, scrubbed and debearded100g/3½oz chorizo, roughly chopped1 tbsp butter1 large shallot, finely chopped3 garlic cloves, finely sliced½ tsp dried red chilli flakes200ml/7fl oz clear cider, preferably Irish100ml/3½fl oz double creamlarge handful flatleaf parsley, roughly choppedsea salt and freshly ground black pepper 1.5kg/3lb 5oz mussels, scrubbed and debearded 100g/3½oz chorizo, roughly chopped 1 tbsp butter 1 large shallot, finely chopped 3 garlic cloves, finely sliced ½ tsp dried red chilli flakes 200ml/7fl oz clear cider, preferably Irish 100ml/3½fl oz double cream large handful flatleaf parsley, roughly chopped sea salt and freshly ground black pepper 1kg/2lb 4oz potatoes, peeled and cut into skinny friesvegetable oil, for deep-frying 1kg/2lb 4oz potatoes, peeled and cut into skinny fries vegetable oil, for deep-frying Method Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Peel and cut the potatoes into skinny fries and cook in batches for 3–5 minutes or until golden and crispy. Drain on kitchen paper and season with salt. Discard any mussels with broken shells and any that refuse to close when tapped. Place a large pot over a medium heat and brown the chorizo until just golden and sizzling.Add a knob of butter, allow it to melt and sizzle before adding the shallot, garlic and chilli flakes. Cook gently for 2–3 mins until the shallot is tender.Pour in the cider, bring to a boil, then add the mussels. Cover with a lid and allow them to steam for about 4 minutes, shaking the pot from time to time, until the mussels are fully open. Discard any mussels that remain closed.Remove from the heat and stir in the cream and parsley. Season with salt and pepper.Serve the mussels in a large bowl with the fries alongside. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Peel and cut the potatoes into skinny fries and cook in batches for 3–5 minutes or until golden and crispy. Drain on kitchen paper and season with salt. Peel and cut the potatoes into skinny fries and cook in batches for 3–5 minutes or until golden and crispy. Drain on kitchen paper and season with salt. Discard any mussels with broken shells and any that refuse to close when tapped. Place a large pot over a medium heat and brown the chorizo until just golden and sizzling. Discard any mussels with broken shells and any that refuse to close when tapped. Place a large pot over a medium heat and brown the chorizo until just golden and sizzling. Add a knob of butter, allow it to melt and sizzle before adding the shallot, garlic and chilli flakes. Cook gently for 2–3 mins until the shallot is tender. Add a knob of butter, allow it to melt and sizzle before adding the shallot, garlic and chilli flakes. Cook gently for 2–3 mins until the shallot is tender. Pour in the cider, bring to a boil, then add the mussels. Cover with a lid and allow them to steam for about 4 minutes, shaking the pot from time to time, until the mussels are fully open. Discard any mussels that remain closed. Pour in the cider, bring to a boil, then add the mussels. Cover with a lid and allow them to steam for about 4 minutes, shaking the pot from time to time, until the mussels are fully open. Discard any mussels that remain closed. Remove from the heat and stir in the cream and parsley. Season with salt and pepper. Remove from the heat and stir in the cream and parsley. Season with salt and pepper. Serve the mussels in a large bowl with the fries alongside. Serve the mussels in a large bowl with the fries alongside. | {
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"title": "Spiced mussels with chorizo, cider and fries recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings A bowl of steaming spiced mussels with homemade fries to dunk into. Heaven! 1.5kg/3lb 5oz mussels, scrubbed and debearded100g/3½oz chorizo, roughly chopped1 tbsp butter1 large shallot, finely chopped3 garlic cloves, finely sliced½ tsp dried red chilli flakes200ml/7fl oz clear cider, preferably Irish100ml/3½fl oz double creamlarge handful flatleaf parsley, roughly choppedsea salt and freshly ground black pepper 1.5kg/3lb 5oz mussels, scrubbed and debearded 100g/3½oz chorizo, roughly chopped 1 tbsp butter 1 large shallot, finely chopped 3 garlic cloves, finely sliced ½ tsp dried red chilli flakes 200ml/7fl oz clear cider, preferably Irish 100ml/3½fl oz double cream large handful flatleaf parsley, roughly chopped sea salt and freshly ground black pepper 1kg/2lb 4oz potatoes, peeled and cut into skinny friesvegetable oil, for deep-frying 1kg/2lb 4oz potatoes, peeled and cut into skinny fries vegetable oil, for deep-frying Method Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Peel and cut the potatoes into skinny fries and cook in batches for 3–5 minutes or until golden and crispy. Drain on kitchen paper and season with salt. Discard any mussels with broken shells and any that refuse to close when tapped. Place a large pot over a medium heat and brown the chorizo until just golden and sizzling.Add a knob of butter, allow it to melt and sizzle before adding the shallot, garlic and chilli flakes. Cook gently for 2–3 mins until the shallot is tender.Pour in the cider, bring to a boil, then add the mussels. Cover with a lid and allow them to steam for about 4 minutes, shaking the pot from time to time, until the mussels are fully open. Discard any mussels that remain closed.Remove from the heat and stir in the cream and parsley. Season with salt and pepper.Serve the mussels in a large bowl with the fries alongside. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Peel and cut the potatoes into skinny fries and cook in batches for 3–5 minutes or until golden and crispy. Drain on kitchen paper and season with salt. Peel and cut the potatoes into skinny fries and cook in batches for 3–5 minutes or until golden and crispy. Drain on kitchen paper and season with salt. Discard any mussels with broken shells and any that refuse to close when tapped. Place a large pot over a medium heat and brown the chorizo until just golden and sizzling. Discard any mussels with broken shells and any that refuse to close when tapped. Place a large pot over a medium heat and brown the chorizo until just golden and sizzling. Add a knob of butter, allow it to melt and sizzle before adding the shallot, garlic and chilli flakes. Cook gently for 2–3 mins until the shallot is tender. Add a knob of butter, allow it to melt and sizzle before adding the shallot, garlic and chilli flakes. Cook gently for 2–3 mins until the shallot is tender. Pour in the cider, bring to a boil, then add the mussels. Cover with a lid and allow them to steam for about 4 minutes, shaking the pot from time to time, until the mussels are fully open. Discard any mussels that remain closed. Pour in the cider, bring to a boil, then add the mussels. Cover with a lid and allow them to steam for about 4 minutes, shaking the pot from time to time, until the mussels are fully open. Discard any mussels that remain closed. Remove from the heat and stir in the cream and parsley. Season with salt and pepper. Remove from the heat and stir in the cream and parsley. Season with salt and pepper. Serve the mussels in a large bowl with the fries alongside. Serve the mussels in a large bowl with the fries alongside."
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} | 15518c35868ac883066181439fe895fa1c1ef439fe747ede2d41c022bf649958 | Poached rhubarb and custard recipe
An average of 3.8 out of 5 stars from 5 ratings A classy custard mousse paired with sharp poached rhubarb and crunchy oat topping. 500g/1lb 2oz forced rhubarb, cut into batons300ml/10fl oz raspberry wine100g/3½oz caster sugar 500g/1lb 2oz forced rhubarb, cut into batons 300ml/10fl oz raspberry wine 100g/3½oz caster sugar 1 vanilla pod250ml/9fl oz double cream290ml/10fl oz full-fat milk120g/4½oz free-range egg yolks125g/4½oz caster sugar25g/1oz shop-bought custard powder 1 vanilla pod 250ml/9fl oz double cream 290ml/10fl oz full-fat milk 120g/4½oz free-range egg yolks 125g/4½oz caster sugar 25g/1oz shop-bought custard powder 125g/4½oz double cream3 free-range egg whites35g/1¼oz caster sugar 250g/9oz cold custard (from above) 125g/4½oz double cream 3 free-range egg whites 35g/1¼oz caster sugar 250g/9oz cold custard (from above) 100g/3½oz oats1–2 tbsp runny honey2 tbsp fresh mint leaves, picked 100g/3½oz oats 1–2 tbsp runny honey 2 tbsp fresh mint leaves, picked Method To make the poached rhubarb, preheat the oven to 170C/150C Fan/Gas 3.Place all the ingredients into a small tray, cover with foil and cook for 20–30 minutes – the rhubarb should be just cooked so that your finger can push it down, but it still almost holds its shape.Remove from the oven and leave the rhubarb to cool in its juices.To make the custard, cut the vanilla pod in half and scrape out the seeds.In a large pan, bring the double cream, 250ml/9fl oz milk, and scrapped vanilla pod up to the boil.When the cream mixture has come to the boil, whisk together the egg yolks and sugar in a clean bowl.Pour the hot cream liquid on top of the egg yolk and sugar and whisk quickly. Meanwhile mix together the custard powder in a small bowl with 40ml/1½fl oz of milk. Whisk the powder mixture into the fresh egg custard, pour back into the pan and stir with a wooden spoon over a medium heat, cooking until it coats the back of the spoon.Remove from the heat and let it cool for about 5–10 minutes. Cover with cling film or baking paper, making sure the film or paper touches the surface of the custard to stop it forming a film. Put the custard in the fridge and leave to cool until set. To make the custard mousse, whip the double cream in a bowl and set aside. Whisk the egg whites and sugar together in a separate bowl until stiff peaks form when the whisk is removed from the bowl.Remove 250g/9oz of the cooled custard from the fridge and fold in one spoonful of the whipped egg into the custard mixture. Fold the rest of the egg whites and then fold in the whipped double cream. Dry fry the oats in a frying pan on medium heat for a couple of minutes until toasted. Add the honey and cook for a further minute, then remove from the heat.To serve, spoon the mousse into serving glasses or small bowls and spoon over the poached rhubarb and it's juice. Top with the toasted oats and fresh mint. To make the poached rhubarb, preheat the oven to 170C/150C Fan/Gas 3. To make the poached rhubarb, preheat the oven to 170C/150C Fan/Gas 3. Place all the ingredients into a small tray, cover with foil and cook for 20–30 minutes – the rhubarb should be just cooked so that your finger can push it down, but it still almost holds its shape. Place all the ingredients into a small tray, cover with foil and cook for 20–30 minutes – the rhubarb should be just cooked so that your finger can push it down, but it still almost holds its shape. Remove from the oven and leave the rhubarb to cool in its juices. Remove from the oven and leave the rhubarb to cool in its juices. To make the custard, cut the vanilla pod in half and scrape out the seeds. To make the custard, cut the vanilla pod in half and scrape out the seeds. In a large pan, bring the double cream, 250ml/9fl oz milk, and scrapped vanilla pod up to the boil. In a large pan, bring the double cream, 250ml/9fl oz milk, and scrapped vanilla pod up to the boil. When the cream mixture has come to the boil, whisk together the egg yolks and sugar in a clean bowl. When the cream mixture has come to the boil, whisk together the egg yolks and sugar in a clean bowl. Pour the hot cream liquid on top of the egg yolk and sugar and whisk quickly. Meanwhile mix together the custard powder in a small bowl with 40ml/1½fl oz of milk. Whisk the powder mixture into the fresh egg custard, pour back into the pan and stir with a wooden spoon over a medium heat, cooking until it coats the back of the spoon. Pour the hot cream liquid on top of the egg yolk and sugar and whisk quickly. Meanwhile mix together the custard powder in a small bowl with 40ml/1½fl oz of milk. Whisk the powder mixture into the fresh egg custard, pour back into the pan and stir with a wooden spoon over a medium heat, cooking until it coats the back of the spoon. Remove from the heat and let it cool for about 5–10 minutes. Cover with cling film or baking paper, making sure the film or paper touches the surface of the custard to stop it forming a film. Put the custard in the fridge and leave to cool until set. Remove from the heat and let it cool for about 5–10 minutes. Cover with cling film or baking paper, making sure the film or paper touches the surface of the custard to stop it forming a film. Put the custard in the fridge and leave to cool until set. To make the custard mousse, whip the double cream in a bowl and set aside. Whisk the egg whites and sugar together in a separate bowl until stiff peaks form when the whisk is removed from the bowl. To make the custard mousse, whip the double cream in a bowl and set aside. Whisk the egg whites and sugar together in a separate bowl until stiff peaks form when the whisk is removed from the bowl. Remove 250g/9oz of the cooled custard from the fridge and fold in one spoonful of the whipped egg into the custard mixture. Fold the rest of the egg whites and then fold in the whipped double cream. Remove 250g/9oz of the cooled custard from the fridge and fold in one spoonful of the whipped egg into the custard mixture. Fold the rest of the egg whites and then fold in the whipped double cream. Dry fry the oats in a frying pan on medium heat for a couple of minutes until toasted. Add the honey and cook for a further minute, then remove from the heat. Dry fry the oats in a frying pan on medium heat for a couple of minutes until toasted. Add the honey and cook for a further minute, then remove from the heat. To serve, spoon the mousse into serving glasses or small bowls and spoon over the poached rhubarb and it's juice. Top with the toasted oats and fresh mint. To serve, spoon the mousse into serving glasses or small bowls and spoon over the poached rhubarb and it's juice. Top with the toasted oats and fresh mint. | {
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"title": "Poached rhubarb and custard recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings A classy custard mousse paired with sharp poached rhubarb and crunchy oat topping. 500g/1lb 2oz forced rhubarb, cut into batons300ml/10fl oz raspberry wine100g/3½oz caster sugar 500g/1lb 2oz forced rhubarb, cut into batons 300ml/10fl oz raspberry wine 100g/3½oz caster sugar 1 vanilla pod250ml/9fl oz double cream290ml/10fl oz full-fat milk120g/4½oz free-range egg yolks125g/4½oz caster sugar25g/1oz shop-bought custard powder 1 vanilla pod 250ml/9fl oz double cream 290ml/10fl oz full-fat milk 120g/4½oz free-range egg yolks 125g/4½oz caster sugar 25g/1oz shop-bought custard powder 125g/4½oz double cream3 free-range egg whites35g/1¼oz caster sugar 250g/9oz cold custard (from above) 125g/4½oz double cream 3 free-range egg whites 35g/1¼oz caster sugar 250g/9oz cold custard (from above) 100g/3½oz oats1–2 tbsp runny honey2 tbsp fresh mint leaves, picked 100g/3½oz oats 1–2 tbsp runny honey 2 tbsp fresh mint leaves, picked Method To make the poached rhubarb, preheat the oven to 170C/150C Fan/Gas 3.Place all the ingredients into a small tray, cover with foil and cook for 20–30 minutes – the rhubarb should be just cooked so that your finger can push it down, but it still almost holds its shape.Remove from the oven and leave the rhubarb to cool in its juices.To make the custard, cut the vanilla pod in half and scrape out the seeds.In a large pan, bring the double cream, 250ml/9fl oz milk, and scrapped vanilla pod up to the boil.When the cream mixture has come to the boil, whisk together the egg yolks and sugar in a clean bowl.Pour the hot cream liquid on top of the egg yolk and sugar and whisk quickly. Meanwhile mix together the custard powder in a small bowl with 40ml/1½fl oz of milk. Whisk the powder mixture into the fresh egg custard, pour back into the pan and stir with a wooden spoon over a medium heat, cooking until it coats the back of the spoon.Remove from the heat and let it cool for about 5–10 minutes. Cover with cling film or baking paper, making sure the film or paper touches the surface of the custard to stop it forming a film. Put the custard in the fridge and leave to cool until set. To make the custard mousse, whip the double cream in a bowl and set aside. Whisk the egg whites and sugar together in a separate bowl until stiff peaks form when the whisk is removed from the bowl.Remove 250g/9oz of the cooled custard from the fridge and fold in one spoonful of the whipped egg into the custard mixture. Fold the rest of the egg whites and then fold in the whipped double cream. Dry fry the oats in a frying pan on medium heat for a couple of minutes until toasted. Add the honey and cook for a further minute, then remove from the heat.To serve, spoon the mousse into serving glasses or small bowls and spoon over the poached rhubarb and it's juice. Top with the toasted oats and fresh mint. To make the poached rhubarb, preheat the oven to 170C/150C Fan/Gas 3. To make the poached rhubarb, preheat the oven to 170C/150C Fan/Gas 3. Place all the ingredients into a small tray, cover with foil and cook for 20–30 minutes – the rhubarb should be just cooked so that your finger can push it down, but it still almost holds its shape. Place all the ingredients into a small tray, cover with foil and cook for 20–30 minutes – the rhubarb should be just cooked so that your finger can push it down, but it still almost holds its shape. Remove from the oven and leave the rhubarb to cool in its juices. Remove from the oven and leave the rhubarb to cool in its juices. To make the custard, cut the vanilla pod in half and scrape out the seeds. To make the custard, cut the vanilla pod in half and scrape out the seeds. In a large pan, bring the double cream, 250ml/9fl oz milk, and scrapped vanilla pod up to the boil. In a large pan, bring the double cream, 250ml/9fl oz milk, and scrapped vanilla pod up to the boil. When the cream mixture has come to the boil, whisk together the egg yolks and sugar in a clean bowl. When the cream mixture has come to the boil, whisk together the egg yolks and sugar in a clean bowl. Pour the hot cream liquid on top of the egg yolk and sugar and whisk quickly. Meanwhile mix together the custard powder in a small bowl with 40ml/1½fl oz of milk. Whisk the powder mixture into the fresh egg custard, pour back into the pan and stir with a wooden spoon over a medium heat, cooking until it coats the back of the spoon. Pour the hot cream liquid on top of the egg yolk and sugar and whisk quickly. Meanwhile mix together the custard powder in a small bowl with 40ml/1½fl oz of milk. Whisk the powder mixture into the fresh egg custard, pour back into the pan and stir with a wooden spoon over a medium heat, cooking until it coats the back of the spoon. Remove from the heat and let it cool for about 5–10 minutes. Cover with cling film or baking paper, making sure the film or paper touches the surface of the custard to stop it forming a film. Put the custard in the fridge and leave to cool until set. Remove from the heat and let it cool for about 5–10 minutes. Cover with cling film or baking paper, making sure the film or paper touches the surface of the custard to stop it forming a film. Put the custard in the fridge and leave to cool until set. To make the custard mousse, whip the double cream in a bowl and set aside. Whisk the egg whites and sugar together in a separate bowl until stiff peaks form when the whisk is removed from the bowl. To make the custard mousse, whip the double cream in a bowl and set aside. Whisk the egg whites and sugar together in a separate bowl until stiff peaks form when the whisk is removed from the bowl. Remove 250g/9oz of the cooled custard from the fridge and fold in one spoonful of the whipped egg into the custard mixture. Fold the rest of the egg whites and then fold in the whipped double cream. Remove 250g/9oz of the cooled custard from the fridge and fold in one spoonful of the whipped egg into the custard mixture. Fold the rest of the egg whites and then fold in the whipped double cream. Dry fry the oats in a frying pan on medium heat for a couple of minutes until toasted. Add the honey and cook for a further minute, then remove from the heat. Dry fry the oats in a frying pan on medium heat for a couple of minutes until toasted. Add the honey and cook for a further minute, then remove from the heat. To serve, spoon the mousse into serving glasses or small bowls and spoon over the poached rhubarb and it's juice. Top with the toasted oats and fresh mint. To serve, spoon the mousse into serving glasses or small bowls and spoon over the poached rhubarb and it's juice. Top with the toasted oats and fresh mint."
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} | 65e50c1a1ea1786dbd0de5ac624b0440cea29418d42676ecf6548cd5f38a5a11 | Chicken liver pâté with allspice recipe
An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_liver_pt_06158_16x9.jpg The Hairy Bikers serve up this creamy chicken liver pâté as part of an Eastern European smorgasboard, it also makes wonderful party food or a tasty starter if you have friends over for dinner. 15g/½oz butter½ small onion or one shallot, finely chopped1 sprig fresh thyme, leaves picked and finely chopped400g/14oz chicken livers, roughly chopped1 tsp finely ground white pepper3 allspice berries, finely ground (available online and in some supermarkets)50ml/2 fl oz sherry or brandy salt, to taste 15g/½oz butter ½ small onion or one shallot, finely chopped 1 sprig fresh thyme, leaves picked and finely chopped 400g/14oz chicken livers, roughly chopped 1 tsp finely ground white pepper 3 allspice berries, finely ground (available online and in some supermarkets) 50ml/2 fl oz sherry or brandy salt, to taste Method Melt the butter in a frying pan. When it is just foaming, add the onion and thyme. Sauté until the onion is soft and translucent, then add the chicken livers and spices. Turn up the heat and fry until the livers are just cooked through, this should take about 3-5 minutes. To test if the chicken is cooked, remove a piece of liver and cut it open; it should be moist but not bloody ,a little tinge of pink is fine. Transfer the mixture to a bowl and leave to cool. Return the frying pan to the heat, pour in the sherry. Allow to bubble and reduce by half, stirring and scraping up any sediment from the bottom of the frying pan as you go, remove from the heat and leave to cool. Put the chicken mixture in a food processor. Pour in the reduced sherry. Pulse the food processor until the pâté is smooth. To make the pâté extra smooth pass it through a coarse sieve. Season with salt to taste.Put the pâté in a terrine dish or pot and chill in the fridge for about 2 hours. If you want to keep the pâté for a few days, cover it with clarified butter. Melt the butter in a frying pan. When it is just foaming, add the onion and thyme. Sauté until the onion is soft and translucent, then add the chicken livers and spices. Melt the butter in a frying pan. When it is just foaming, add the onion and thyme. Sauté until the onion is soft and translucent, then add the chicken livers and spices. Turn up the heat and fry until the livers are just cooked through, this should take about 3-5 minutes. To test if the chicken is cooked, remove a piece of liver and cut it open; it should be moist but not bloody ,a little tinge of pink is fine. Transfer the mixture to a bowl and leave to cool. Turn up the heat and fry until the livers are just cooked through, this should take about 3-5 minutes. To test if the chicken is cooked, remove a piece of liver and cut it open; it should be moist but not bloody ,a little tinge of pink is fine. Transfer the mixture to a bowl and leave to cool. Return the frying pan to the heat, pour in the sherry. Allow to bubble and reduce by half, stirring and scraping up any sediment from the bottom of the frying pan as you go, remove from the heat and leave to cool. Return the frying pan to the heat, pour in the sherry. Allow to bubble and reduce by half, stirring and scraping up any sediment from the bottom of the frying pan as you go, remove from the heat and leave to cool. Put the chicken mixture in a food processor. Pour in the reduced sherry. Pulse the food processor until the pâté is smooth. To make the pâté extra smooth pass it through a coarse sieve. Season with salt to taste. Put the chicken mixture in a food processor. Pour in the reduced sherry. Pulse the food processor until the pâté is smooth. To make the pâté extra smooth pass it through a coarse sieve. Season with salt to taste. Put the pâté in a terrine dish or pot and chill in the fridge for about 2 hours. If you want to keep the pâté for a few days, cover it with clarified butter. Put the pâté in a terrine dish or pot and chill in the fridge for about 2 hours. If you want to keep the pâté for a few days, cover it with clarified butter. | {
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"content": "An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_liver_pt_06158_16x9.jpg The Hairy Bikers serve up this creamy chicken liver pâté as part of an Eastern European smorgasboard, it also makes wonderful party food or a tasty starter if you have friends over for dinner. 15g/½oz butter½ small onion or one shallot, finely chopped1 sprig fresh thyme, leaves picked and finely chopped400g/14oz chicken livers, roughly chopped1 tsp finely ground white pepper3 allspice berries, finely ground (available online and in some supermarkets)50ml/2 fl oz sherry or brandy salt, to taste 15g/½oz butter ½ small onion or one shallot, finely chopped 1 sprig fresh thyme, leaves picked and finely chopped 400g/14oz chicken livers, roughly chopped 1 tsp finely ground white pepper 3 allspice berries, finely ground (available online and in some supermarkets) 50ml/2 fl oz sherry or brandy salt, to taste Method Melt the butter in a frying pan. When it is just foaming, add the onion and thyme. Sauté until the onion is soft and translucent, then add the chicken livers and spices. Turn up the heat and fry until the livers are just cooked through, this should take about 3-5 minutes. To test if the chicken is cooked, remove a piece of liver and cut it open; it should be moist but not bloody ,a little tinge of pink is fine. Transfer the mixture to a bowl and leave to cool. Return the frying pan to the heat, pour in the sherry. Allow to bubble and reduce by half, stirring and scraping up any sediment from the bottom of the frying pan as you go, remove from the heat and leave to cool. Put the chicken mixture in a food processor. Pour in the reduced sherry. Pulse the food processor until the pâté is smooth. To make the pâté extra smooth pass it through a coarse sieve. Season with salt to taste.Put the pâté in a terrine dish or pot and chill in the fridge for about 2 hours. If you want to keep the pâté for a few days, cover it with clarified butter. Melt the butter in a frying pan. When it is just foaming, add the onion and thyme. Sauté until the onion is soft and translucent, then add the chicken livers and spices. Melt the butter in a frying pan. When it is just foaming, add the onion and thyme. Sauté until the onion is soft and translucent, then add the chicken livers and spices. Turn up the heat and fry until the livers are just cooked through, this should take about 3-5 minutes. To test if the chicken is cooked, remove a piece of liver and cut it open; it should be moist but not bloody ,a little tinge of pink is fine. Transfer the mixture to a bowl and leave to cool. Turn up the heat and fry until the livers are just cooked through, this should take about 3-5 minutes. To test if the chicken is cooked, remove a piece of liver and cut it open; it should be moist but not bloody ,a little tinge of pink is fine. Transfer the mixture to a bowl and leave to cool. Return the frying pan to the heat, pour in the sherry. Allow to bubble and reduce by half, stirring and scraping up any sediment from the bottom of the frying pan as you go, remove from the heat and leave to cool. Return the frying pan to the heat, pour in the sherry. Allow to bubble and reduce by half, stirring and scraping up any sediment from the bottom of the frying pan as you go, remove from the heat and leave to cool. Put the chicken mixture in a food processor. Pour in the reduced sherry. Pulse the food processor until the pâté is smooth. To make the pâté extra smooth pass it through a coarse sieve. Season with salt to taste. Put the chicken mixture in a food processor. Pour in the reduced sherry. Pulse the food processor until the pâté is smooth. To make the pâté extra smooth pass it through a coarse sieve. Season with salt to taste. Put the pâté in a terrine dish or pot and chill in the fridge for about 2 hours. If you want to keep the pâté for a few days, cover it with clarified butter. Put the pâté in a terrine dish or pot and chill in the fridge for about 2 hours. If you want to keep the pâté for a few days, cover it with clarified butter."
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} | fe6cafaab507878769134de4abdcfa4ac75a2f8340ee8771e15661bf75fc248a | Dirty martini recipe
An average of 0.0 out of 5 stars from 0 ratings A classic cocktail to impress your guests. By Carmen O'Neal From Saturday Kitchen Shopping list Ingredients For the cocktail 20ml /¾fl oz dry vermouth60ml/2fl oz gin2 tsp olive brine or pickle juiceicepickle, to garnisholive, to garnish 20ml /¾fl oz dry vermouth 60ml/2fl oz gin 2 tsp olive brine or pickle juice ice pickle, to garnish olive, to garnish Method In a mixing glass, stir the dry vermouth, gin and brine over ice. Strain into a chilled martini glass and garnish with an olive and pickle. In a mixing glass, stir the dry vermouth, gin and brine over ice. Strain into a chilled martini glass and garnish with an olive and pickle. In a mixing glass, stir the dry vermouth, gin and brine over ice. Strain into a chilled martini glass and garnish with an olive and pickle. This recipe is from... Saturday Kitchen. 30/12/2023 on BBC One https://ichef.bbci.co.uk/images/ic/832xn/p0gydrgq.jpg Recipes from this episode Peanut butter old fashionedHot smoked trout pâté, whisky jelly and treacle soda breadWinter spritz punchTiramisu espresso martiniBeef khao soiTex-Mex chicken wings Peanut butter old fashioned Hot smoked trout pâté, whisky jelly and treacle soda bread Winter spritz punch Tiramisu espresso martini Beef khao soi Tex-Mex chicken wings | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings A classic cocktail to impress your guests. By Carmen O'Neal From Saturday Kitchen Shopping list Ingredients For the cocktail 20ml /¾fl oz dry vermouth60ml/2fl oz gin2 tsp olive brine or pickle juiceicepickle, to garnisholive, to garnish 20ml /¾fl oz dry vermouth 60ml/2fl oz gin 2 tsp olive brine or pickle juice ice pickle, to garnish olive, to garnish Method In a mixing glass, stir the dry vermouth, gin and brine over ice. Strain into a chilled martini glass and garnish with an olive and pickle. In a mixing glass, stir the dry vermouth, gin and brine over ice. Strain into a chilled martini glass and garnish with an olive and pickle. In a mixing glass, stir the dry vermouth, gin and brine over ice. Strain into a chilled martini glass and garnish with an olive and pickle. This recipe is from... Saturday Kitchen. 30/12/2023 on BBC One https://ichef.bbci.co.uk/images/ic/832xn/p0gydrgq.jpg Recipes from this episode Peanut butter old fashionedHot smoked trout pâté, whisky jelly and treacle soda breadWinter spritz punchTiramisu espresso martiniBeef khao soiTex-Mex chicken wings Peanut butter old fashioned Hot smoked trout pâté, whisky jelly and treacle soda bread Winter spritz punch Tiramisu espresso martini Beef khao soi Tex-Mex chicken wings"
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} | 8fc04503bedb207aef9ec818c426560064ec9e4610ce9391e895d6fddfce2661 | Winter spritz punch recipe
An average of 0.0 out of 5 stars from 0 ratings A winter twist on a classic summer spritz with cranberry, pomegranate and prosecco. By Carmen O'Neal From Saturday Kitchen Shopping list Ingredients 250ml/9fl oz Italian bitter apéritif 250ml/9fl oz cider200ml/7fl oz cranberry juice50ml/2fl oz pomegranate juice1 litre/1¾ pints Proseccoice 250ml/9fl oz Italian bitter apéritif 250ml/9fl oz cider 200ml/7fl oz cranberry juice 50ml/2fl oz pomegranate juice 1 litre/1¾ pints Prosecco ice Method Pour the apéritif, cider, cranberry and pomegranate juice into a punch bowl, add ice and stir, then top with Prosecco. Serve in spritz glasses. Pour the apéritif, cider, cranberry and pomegranate juice into a punch bowl, add ice and stir, then top with Prosecco. Serve in spritz glasses. Pour the apéritif, cider, cranberry and pomegranate juice into a punch bowl, add ice and stir, then top with Prosecco. Serve in spritz glasses. Related recipes Ginger fizz. By Nigel Slater cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg Black velvet. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg Caipirinha. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg Bunny Mary By Carmen O'Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bunny_mary_69451_16x9.jpg Rylan's festive fizz. By Rylan Clark-Neal cranberry juice recipes (9) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_sangria_46979_16x9.jpg MB zinger. By Mary Berry cranberry juice recipes (9) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mb_zinger_61787_16x9.jpg Cosmopolitan. By Wayne Collins cranberry juice recipes (9) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cosmopolitan_88567_16x9.jpg This recipe is from... Saturday Kitchen. 30/12/2023 on BBC One https://ichef.bbci.co.uk/images/ic/832xn/p0gydrgq.jpg Recipes from this episode Dirty martiniPeanut butter old fashionedHot smoked trout pâté, whisky jelly and treacle soda breadTiramisu espresso martiniBeef khao soiTex-Mex chicken wings Dirty martini Peanut butter old fashioned Hot smoked trout pâté, whisky jelly and treacle soda bread Tiramisu espresso martini Beef khao soi Tex-Mex chicken wings | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings A winter twist on a classic summer spritz with cranberry, pomegranate and prosecco. By Carmen O'Neal From Saturday Kitchen Shopping list Ingredients 250ml/9fl oz Italian bitter apéritif 250ml/9fl oz cider200ml/7fl oz cranberry juice50ml/2fl oz pomegranate juice1 litre/1¾ pints Proseccoice 250ml/9fl oz Italian bitter apéritif 250ml/9fl oz cider 200ml/7fl oz cranberry juice 50ml/2fl oz pomegranate juice 1 litre/1¾ pints Prosecco ice Method Pour the apéritif, cider, cranberry and pomegranate juice into a punch bowl, add ice and stir, then top with Prosecco. Serve in spritz glasses. Pour the apéritif, cider, cranberry and pomegranate juice into a punch bowl, add ice and stir, then top with Prosecco. Serve in spritz glasses. Pour the apéritif, cider, cranberry and pomegranate juice into a punch bowl, add ice and stir, then top with Prosecco. Serve in spritz glasses. Related recipes Ginger fizz. By Nigel Slater cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg Black velvet. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg Caipirinha. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg Bunny Mary By Carmen O'Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bunny_mary_69451_16x9.jpg Rylan's festive fizz. By Rylan Clark-Neal cranberry juice recipes (9) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_sangria_46979_16x9.jpg MB zinger. By Mary Berry cranberry juice recipes (9) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mb_zinger_61787_16x9.jpg Cosmopolitan. By Wayne Collins cranberry juice recipes (9) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cosmopolitan_88567_16x9.jpg This recipe is from... Saturday Kitchen. 30/12/2023 on BBC One https://ichef.bbci.co.uk/images/ic/832xn/p0gydrgq.jpg Recipes from this episode Dirty martiniPeanut butter old fashionedHot smoked trout pâté, whisky jelly and treacle soda breadTiramisu espresso martiniBeef khao soiTex-Mex chicken wings Dirty martini Peanut butter old fashioned Hot smoked trout pâté, whisky jelly and treacle soda bread Tiramisu espresso martini Beef khao soi Tex-Mex chicken wings"
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} | 15293600c31e13e6da405588c1e96d5ea83456e129d1289f3aa801d46a55b32f | Tiramisu espresso martini recipe
An average of 5.0 out of 5 stars from 1 rating A cross between a classic Italian dessert and coffee-infused cocktail, this is the perfect pick-me up for late evening celebrations in winter. 1 free-range egg yolk25g/1oz caster sugar50ml/2fl oz double cream50g/1¾oz mascarpone25ml/1fl oz hazelnut liqueur25ml/1fl oz vodka30ml/1fl oz tiramisu-flavoured Irish cream liqueur30ml/1fl oz coffee liqueur30ml/1fl oz coffeeice for shaking 1 free-range egg yolk 25g/1oz caster sugar 50ml/2fl oz double cream 50g/1¾oz mascarpone 25ml/1fl oz hazelnut liqueur 25ml/1fl oz vodka 30ml/1fl oz tiramisu-flavoured Irish cream liqueur 30ml/1fl oz coffee liqueur 30ml/1fl oz coffee ice for shaking cocoa powderbiscotti cocoa powder biscotti Method To make the topping, whisk the egg yolk with the sugar until it turns pale. Add the double cream, mascarpone and hazelnut liqueur and whip until smooth. Put into a piping bag and set aside.In a cocktail shaker, add the vodka, tiramisu Irish cream, coffee liqueur and coffee. Shake with ice. Pour into a Nick and Nora glass and pipe the topping over the top. Sprinkle cocoa powder over half the topping and garnish with a biscotti biscuit. To make the topping, whisk the egg yolk with the sugar until it turns pale. Add the double cream, mascarpone and hazelnut liqueur and whip until smooth. Put into a piping bag and set aside. To make the topping, whisk the egg yolk with the sugar until it turns pale. Add the double cream, mascarpone and hazelnut liqueur and whip until smooth. Put into a piping bag and set aside. In a cocktail shaker, add the vodka, tiramisu Irish cream, coffee liqueur and coffee. Shake with ice. Pour into a Nick and Nora glass and pipe the topping over the top. Sprinkle cocoa powder over half the topping and garnish with a biscotti biscuit. In a cocktail shaker, add the vodka, tiramisu Irish cream, coffee liqueur and coffee. Shake with ice. Pour into a Nick and Nora glass and pipe the topping over the top. Sprinkle cocoa powder over half the topping and garnish with a biscotti biscuit. | {
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"title": "Tiramisu espresso martini recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A cross between a classic Italian dessert and coffee-infused cocktail, this is the perfect pick-me up for late evening celebrations in winter. 1 free-range egg yolk25g/1oz caster sugar50ml/2fl oz double cream50g/1¾oz mascarpone25ml/1fl oz hazelnut liqueur25ml/1fl oz vodka30ml/1fl oz tiramisu-flavoured Irish cream liqueur30ml/1fl oz coffee liqueur30ml/1fl oz coffeeice for shaking 1 free-range egg yolk 25g/1oz caster sugar 50ml/2fl oz double cream 50g/1¾oz mascarpone 25ml/1fl oz hazelnut liqueur 25ml/1fl oz vodka 30ml/1fl oz tiramisu-flavoured Irish cream liqueur 30ml/1fl oz coffee liqueur 30ml/1fl oz coffee ice for shaking cocoa powderbiscotti cocoa powder biscotti Method To make the topping, whisk the egg yolk with the sugar until it turns pale. Add the double cream, mascarpone and hazelnut liqueur and whip until smooth. Put into a piping bag and set aside.In a cocktail shaker, add the vodka, tiramisu Irish cream, coffee liqueur and coffee. Shake with ice. Pour into a Nick and Nora glass and pipe the topping over the top. Sprinkle cocoa powder over half the topping and garnish with a biscotti biscuit. To make the topping, whisk the egg yolk with the sugar until it turns pale. Add the double cream, mascarpone and hazelnut liqueur and whip until smooth. Put into a piping bag and set aside. To make the topping, whisk the egg yolk with the sugar until it turns pale. Add the double cream, mascarpone and hazelnut liqueur and whip until smooth. Put into a piping bag and set aside. In a cocktail shaker, add the vodka, tiramisu Irish cream, coffee liqueur and coffee. Shake with ice. Pour into a Nick and Nora glass and pipe the topping over the top. Sprinkle cocoa powder over half the topping and garnish with a biscotti biscuit. In a cocktail shaker, add the vodka, tiramisu Irish cream, coffee liqueur and coffee. Shake with ice. Pour into a Nick and Nora glass and pipe the topping over the top. Sprinkle cocoa powder over half the topping and garnish with a biscotti biscuit."
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} | f6df6562d1ccbe33cd32129104d1969f310bbac1eed4513f2535c457c3c2baf4 | Peanut butter old fashioned recipe
An average of 0.0 out of 5 stars from 0 ratings A nutty and creamy cocktail for those with a sweeter tooth. 700ml/1¼ pint bourbon1 jar peanut butter1 tsp maple syrup3 dashes Angostura bitters 700ml/1¼ pint bourbon 1 jar peanut butter 1 tsp maple syrup 3 dashes Angostura bitters peanut butter brittle orange peel peanut butter brittle orange peel Method To make the peanut butter bourbon, spread the jar of peanut butter into a baking tray with a lip. Pour the bourbon on top of the peanut butter. Cover with cling film and leave at room temperature for a minimum of 4 hours. Once macerated, strain the bourbon through a coffee filter. Store in a sterilised air tight container. To make the cocktail, fill a mixing glass with ice. Stir in 60ml/2fl oz peanut butter bourbon, maple syrup and bitters until ice cold. Strain into a tumbler over cubed ice. To make the peanut butter bourbon, spread the jar of peanut butter into a baking tray with a lip. Pour the bourbon on top of the peanut butter. Cover with cling film and leave at room temperature for a minimum of 4 hours. Once macerated, strain the bourbon through a coffee filter. Store in a sterilised air tight container. To make the peanut butter bourbon, spread the jar of peanut butter into a baking tray with a lip. Pour the bourbon on top of the peanut butter. Cover with cling film and leave at room temperature for a minimum of 4 hours. Once macerated, strain the bourbon through a coffee filter. Store in a sterilised air tight container. To make the cocktail, fill a mixing glass with ice. Stir in 60ml/2fl oz peanut butter bourbon, maple syrup and bitters until ice cold. Strain into a tumbler over cubed ice. To make the cocktail, fill a mixing glass with ice. Stir in 60ml/2fl oz peanut butter bourbon, maple syrup and bitters until ice cold. Strain into a tumbler over cubed ice. | {
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"title": "Peanut butter old fashioned recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A nutty and creamy cocktail for those with a sweeter tooth. 700ml/1¼ pint bourbon1 jar peanut butter1 tsp maple syrup3 dashes Angostura bitters 700ml/1¼ pint bourbon 1 jar peanut butter 1 tsp maple syrup 3 dashes Angostura bitters peanut butter brittle orange peel peanut butter brittle orange peel Method To make the peanut butter bourbon, spread the jar of peanut butter into a baking tray with a lip. Pour the bourbon on top of the peanut butter. Cover with cling film and leave at room temperature for a minimum of 4 hours. Once macerated, strain the bourbon through a coffee filter. Store in a sterilised air tight container. To make the cocktail, fill a mixing glass with ice. Stir in 60ml/2fl oz peanut butter bourbon, maple syrup and bitters until ice cold. Strain into a tumbler over cubed ice. To make the peanut butter bourbon, spread the jar of peanut butter into a baking tray with a lip. Pour the bourbon on top of the peanut butter. Cover with cling film and leave at room temperature for a minimum of 4 hours. Once macerated, strain the bourbon through a coffee filter. Store in a sterilised air tight container. To make the peanut butter bourbon, spread the jar of peanut butter into a baking tray with a lip. Pour the bourbon on top of the peanut butter. Cover with cling film and leave at room temperature for a minimum of 4 hours. Once macerated, strain the bourbon through a coffee filter. Store in a sterilised air tight container. To make the cocktail, fill a mixing glass with ice. Stir in 60ml/2fl oz peanut butter bourbon, maple syrup and bitters until ice cold. Strain into a tumbler over cubed ice. To make the cocktail, fill a mixing glass with ice. Stir in 60ml/2fl oz peanut butter bourbon, maple syrup and bitters until ice cold. Strain into a tumbler over cubed ice."
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} | b53734ba4ff4787df830042bbffa2f31647536753b229982dec690273c9f47e8 | Tex-Mex chicken wings recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tex_mex_chicken_wings_48314_16x9.jpg Crispy spiced chicken wings are the ultimate sharing food with friends – marinate these ahead of time for a quick cook. 600g/1lb 5oz chicken wings, drumsticks and wing attached 5 chipotle chillies, rehydrated 3 garlic cloves, crushed 2 tbsp tomato ketchup 1 tbsp honey 2 limes, juice onlyvegetable oil, for frying 600g/1lb 5oz chicken wings, drumsticks and wing attached 5 chipotle chillies, rehydrated 3 garlic cloves, crushed 2 tbsp tomato ketchup 1 tbsp honey 2 limes, juice only vegetable oil, for frying 200g/7oz plain flour100g/3½oz cornflour salt and pepper 200g/7oz plain flour 100g/3½oz cornflour salt and pepper 120g/4¼oz unsalted butter 1–2 tbsp white wine vinegar ½ tsp Worcestershire sauce 150g/5½oz hot sauce ¼ tsp cayenne pepper ¼ tsp garlic powder 120g/4¼oz unsalted butter 1–2 tbsp white wine vinegar ½ tsp Worcestershire sauce 150g/5½oz hot sauce ¼ tsp cayenne pepper ¼ tsp garlic powder 50g/1¾oz pickled jalapeno chillies, sliced 3 spring onions, sliced 2 tbsp chopped fresh coriander 1 lime, cut into wedges 50g/1¾oz pickled jalapeno chillies, sliced 3 spring onions, sliced 2 tbsp chopped fresh coriander 1 lime, cut into wedges Method To make the chicken, mix together all the ingredients in a large bowl apart from the oil. Cover and chill overnight.The next day, prepare the flour by mixing together the flour and cornflour along with some salt and pepper. Spread the flour mixture across a plate or shallow tray. Remove the chicken wings from the marinade and toss each one in the seasoned flour to coat.When ready to fry the chicken, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken wings in batches for 8-10 minutes or until crisp and cooked through. Once cooked, carefully remove the wings from the oil and allow to drain on kitchen paper.To make the buffalo sauce, add all the ingredients to a saucepan placed over a medium heat and bring to the boil, whisking all the time. Remove from the heat and allow to cool, whisking occasionally to keep the sauce emulsified. To serve, pile the wings high on a platter and drizzle over some of the buffalo sauce. Garnish with the jalapeños, spring onions, coriander and lime. To make the chicken, mix together all the ingredients in a large bowl apart from the oil. Cover and chill overnight. To make the chicken, mix together all the ingredients in a large bowl apart from the oil. Cover and chill overnight. The next day, prepare the flour by mixing together the flour and cornflour along with some salt and pepper. Spread the flour mixture across a plate or shallow tray. Remove the chicken wings from the marinade and toss each one in the seasoned flour to coat. The next day, prepare the flour by mixing together the flour and cornflour along with some salt and pepper. Spread the flour mixture across a plate or shallow tray. Remove the chicken wings from the marinade and toss each one in the seasoned flour to coat. When ready to fry the chicken, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken wings in batches for 8-10 minutes or until crisp and cooked through. Once cooked, carefully remove the wings from the oil and allow to drain on kitchen paper. When ready to fry the chicken, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken wings in batches for 8-10 minutes or until crisp and cooked through. Once cooked, carefully remove the wings from the oil and allow to drain on kitchen paper. To make the buffalo sauce, add all the ingredients to a saucepan placed over a medium heat and bring to the boil, whisking all the time. Remove from the heat and allow to cool, whisking occasionally to keep the sauce emulsified. To make the buffalo sauce, add all the ingredients to a saucepan placed over a medium heat and bring to the boil, whisking all the time. Remove from the heat and allow to cool, whisking occasionally to keep the sauce emulsified. To serve, pile the wings high on a platter and drizzle over some of the buffalo sauce. Garnish with the jalapeños, spring onions, coriander and lime. To serve, pile the wings high on a platter and drizzle over some of the buffalo sauce. Garnish with the jalapeños, spring onions, coriander and lime. | {
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"title": "Tex-Mex chicken wings 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/tex_mex_chicken_wings_48314_16x9.jpg Crispy spiced chicken wings are the ultimate sharing food with friends – marinate these ahead of time for a quick cook. 600g/1lb 5oz chicken wings, drumsticks and wing attached 5 chipotle chillies, rehydrated 3 garlic cloves, crushed 2 tbsp tomato ketchup 1 tbsp honey 2 limes, juice onlyvegetable oil, for frying 600g/1lb 5oz chicken wings, drumsticks and wing attached 5 chipotle chillies, rehydrated 3 garlic cloves, crushed 2 tbsp tomato ketchup 1 tbsp honey 2 limes, juice only vegetable oil, for frying 200g/7oz plain flour100g/3½oz cornflour salt and pepper 200g/7oz plain flour 100g/3½oz cornflour salt and pepper 120g/4¼oz unsalted butter 1–2 tbsp white wine vinegar ½ tsp Worcestershire sauce 150g/5½oz hot sauce ¼ tsp cayenne pepper ¼ tsp garlic powder 120g/4¼oz unsalted butter 1–2 tbsp white wine vinegar ½ tsp Worcestershire sauce 150g/5½oz hot sauce ¼ tsp cayenne pepper ¼ tsp garlic powder 50g/1¾oz pickled jalapeno chillies, sliced 3 spring onions, sliced 2 tbsp chopped fresh coriander 1 lime, cut into wedges 50g/1¾oz pickled jalapeno chillies, sliced 3 spring onions, sliced 2 tbsp chopped fresh coriander 1 lime, cut into wedges Method To make the chicken, mix together all the ingredients in a large bowl apart from the oil. Cover and chill overnight.The next day, prepare the flour by mixing together the flour and cornflour along with some salt and pepper. Spread the flour mixture across a plate or shallow tray. Remove the chicken wings from the marinade and toss each one in the seasoned flour to coat.When ready to fry the chicken, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken wings in batches for 8-10 minutes or until crisp and cooked through. Once cooked, carefully remove the wings from the oil and allow to drain on kitchen paper.To make the buffalo sauce, add all the ingredients to a saucepan placed over a medium heat and bring to the boil, whisking all the time. Remove from the heat and allow to cool, whisking occasionally to keep the sauce emulsified. To serve, pile the wings high on a platter and drizzle over some of the buffalo sauce. Garnish with the jalapeños, spring onions, coriander and lime. To make the chicken, mix together all the ingredients in a large bowl apart from the oil. Cover and chill overnight. To make the chicken, mix together all the ingredients in a large bowl apart from the oil. Cover and chill overnight. The next day, prepare the flour by mixing together the flour and cornflour along with some salt and pepper. Spread the flour mixture across a plate or shallow tray. Remove the chicken wings from the marinade and toss each one in the seasoned flour to coat. The next day, prepare the flour by mixing together the flour and cornflour along with some salt and pepper. Spread the flour mixture across a plate or shallow tray. Remove the chicken wings from the marinade and toss each one in the seasoned flour to coat. When ready to fry the chicken, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken wings in batches for 8-10 minutes or until crisp and cooked through. Once cooked, carefully remove the wings from the oil and allow to drain on kitchen paper. When ready to fry the chicken, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken wings in batches for 8-10 minutes or until crisp and cooked through. Once cooked, carefully remove the wings from the oil and allow to drain on kitchen paper. To make the buffalo sauce, add all the ingredients to a saucepan placed over a medium heat and bring to the boil, whisking all the time. Remove from the heat and allow to cool, whisking occasionally to keep the sauce emulsified. To make the buffalo sauce, add all the ingredients to a saucepan placed over a medium heat and bring to the boil, whisking all the time. Remove from the heat and allow to cool, whisking occasionally to keep the sauce emulsified. To serve, pile the wings high on a platter and drizzle over some of the buffalo sauce. Garnish with the jalapeños, spring onions, coriander and lime. To serve, pile the wings high on a platter and drizzle over some of the buffalo sauce. Garnish with the jalapeños, spring onions, coriander and lime."
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} | a0fc9c51d7847674c803b9fa914c4b46c390894dd9e053571aaf743e24f390ed | Char siu pork belly recipe
An average of 2.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/char_siu_pork_belly_56622_16x9.jpg Slow-cooked, marinated pork makes this Chinese dish extra special. It's quick to assemble if the meat is cooked ahead. 200ml/7fl oz soy sauce 100ml/3½fl oz hoisin sauce 100ml/3½fl oz mirin 4 tbsp Chinese black vinegar 1 tsp Chinese five-spice powder 2 tbsp honey 4 tbsp chilli bean paste 3 tbsp light brown sugar 8 garlic cloves, crushed 1 tbsp crushed ginger 2 star anise500g/1lb 2oz pork belly2 tbsp vegetable oil, for frying 200ml/7fl oz soy sauce 100ml/3½fl oz hoisin sauce 100ml/3½fl oz mirin 4 tbsp Chinese black vinegar 1 tsp Chinese five-spice powder 2 tbsp honey 4 tbsp chilli bean paste 3 tbsp light brown sugar 8 garlic cloves, crushed 1 tbsp crushed ginger 2 star anise 500g/1lb 2oz pork belly 2 tbsp vegetable oil, for frying 1 head bok choi, leaves separated6 garlic cloves, crushed 2 tsp cornflour 1 tbsp soy sauce 2 tsp sesame oil 1 tbsp vegetable oil, for frying ¼ tsp ground white pepper 1 head bok choi, leaves separated 6 garlic cloves, crushed 2 tsp cornflour 1 tbsp soy sauce 2 tsp sesame oil 1 tbsp vegetable oil, for frying ¼ tsp ground white pepper 1 tbsp sesame seeds, toastedsteamed rice 1 tbsp sesame seeds, toasted steamed rice Method To make the pork belly, preheat the oven to 160C/140C Fan/Gas 3.Mix all the ingredients for the pork except the pork belly and oil in a roasting tin along with 300ml/½ pint water, then place the pork belly in the tin and rub the marinade into the skin of the meat. Cook for 2 hours until the pork is tender. Alternatively, you can transfer to a slow cooker and cook on high for 2 hours. Once cooked, remove the pork from the tin. Put the cooking liquid and marinade into a saucepan over medium heat and heat until you have a sticky glaze. To make the greens, bring a large pan of salted water to the boil, then add the bok choi and blanch for 2–3 minutes. Use a slotted spoon to remove from the water, drain and then transfer to a chopping board. Use a sharp knife to chop the greens into smaller pieces. In a small bowl or jug, mix together the garlic, cornflour, soy sauce and sesame oil with 1 tablespoon water to make a sauce. Heat a wok or large frying pan over a high heat then add the oil and greens and stir-fry for 2–3 minutes, or until heated through. Once the greens are wilted, push them to one side in the pan and tip in the sauce. Allow to bubble and thicken, then stir together with the greens. Taste and season with the white pepper.Meanwhile, thinly slice the cooked pork. Heat another frying pan over a medium-high heat with some oil, then add the pork slices and pan-fry until crisp on both sides, brush regularly with the reduced sticky glaze. Serve the fried pork slices with the greens and some steamed rice on the side. To make the pork belly, preheat the oven to 160C/140C Fan/Gas 3. To make the pork belly, preheat the oven to 160C/140C Fan/Gas 3. Mix all the ingredients for the pork except the pork belly and oil in a roasting tin along with 300ml/½ pint water, then place the pork belly in the tin and rub the marinade into the skin of the meat. Cook for 2 hours until the pork is tender. Alternatively, you can transfer to a slow cooker and cook on high for 2 hours. Mix all the ingredients for the pork except the pork belly and oil in a roasting tin along with 300ml/½ pint water, then place the pork belly in the tin and rub the marinade into the skin of the meat. Cook for 2 hours until the pork is tender. Alternatively, you can transfer to a slow cooker and cook on high for 2 hours. Once cooked, remove the pork from the tin. Put the cooking liquid and marinade into a saucepan over medium heat and heat until you have a sticky glaze. Once cooked, remove the pork from the tin. Put the cooking liquid and marinade into a saucepan over medium heat and heat until you have a sticky glaze. To make the greens, bring a large pan of salted water to the boil, then add the bok choi and blanch for 2–3 minutes. Use a slotted spoon to remove from the water, drain and then transfer to a chopping board. Use a sharp knife to chop the greens into smaller pieces. To make the greens, bring a large pan of salted water to the boil, then add the bok choi and blanch for 2–3 minutes. Use a slotted spoon to remove from the water, drain and then transfer to a chopping board. Use a sharp knife to chop the greens into smaller pieces. In a small bowl or jug, mix together the garlic, cornflour, soy sauce and sesame oil with 1 tablespoon water to make a sauce. In a small bowl or jug, mix together the garlic, cornflour, soy sauce and sesame oil with 1 tablespoon water to make a sauce. Heat a wok or large frying pan over a high heat then add the oil and greens and stir-fry for 2–3 minutes, or until heated through. Once the greens are wilted, push them to one side in the pan and tip in the sauce. Allow to bubble and thicken, then stir together with the greens. Taste and season with the white pepper. Heat a wok or large frying pan over a high heat then add the oil and greens and stir-fry for 2–3 minutes, or until heated through. Once the greens are wilted, push them to one side in the pan and tip in the sauce. Allow to bubble and thicken, then stir together with the greens. Taste and season with the white pepper. Meanwhile, thinly slice the cooked pork. Heat another frying pan over a medium-high heat with some oil, then add the pork slices and pan-fry until crisp on both sides, brush regularly with the reduced sticky glaze. Meanwhile, thinly slice the cooked pork. Heat another frying pan over a medium-high heat with some oil, then add the pork slices and pan-fry until crisp on both sides, brush regularly with the reduced sticky glaze. Serve the fried pork slices with the greens and some steamed rice on the side. Serve the fried pork slices with the greens and some steamed rice on the side. | {
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"title": "Char siu pork belly recipe",
"content": "An average of 2.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/char_siu_pork_belly_56622_16x9.jpg Slow-cooked, marinated pork makes this Chinese dish extra special. It's quick to assemble if the meat is cooked ahead. 200ml/7fl oz soy sauce 100ml/3½fl oz hoisin sauce 100ml/3½fl oz mirin 4 tbsp Chinese black vinegar 1 tsp Chinese five-spice powder 2 tbsp honey 4 tbsp chilli bean paste 3 tbsp light brown sugar 8 garlic cloves, crushed 1 tbsp crushed ginger 2 star anise500g/1lb 2oz pork belly2 tbsp vegetable oil, for frying 200ml/7fl oz soy sauce 100ml/3½fl oz hoisin sauce 100ml/3½fl oz mirin 4 tbsp Chinese black vinegar 1 tsp Chinese five-spice powder 2 tbsp honey 4 tbsp chilli bean paste 3 tbsp light brown sugar 8 garlic cloves, crushed 1 tbsp crushed ginger 2 star anise 500g/1lb 2oz pork belly 2 tbsp vegetable oil, for frying 1 head bok choi, leaves separated6 garlic cloves, crushed 2 tsp cornflour 1 tbsp soy sauce 2 tsp sesame oil 1 tbsp vegetable oil, for frying ¼ tsp ground white pepper 1 head bok choi, leaves separated 6 garlic cloves, crushed 2 tsp cornflour 1 tbsp soy sauce 2 tsp sesame oil 1 tbsp vegetable oil, for frying ¼ tsp ground white pepper 1 tbsp sesame seeds, toastedsteamed rice 1 tbsp sesame seeds, toasted steamed rice Method To make the pork belly, preheat the oven to 160C/140C Fan/Gas 3.Mix all the ingredients for the pork except the pork belly and oil in a roasting tin along with 300ml/½ pint water, then place the pork belly in the tin and rub the marinade into the skin of the meat. Cook for 2 hours until the pork is tender. Alternatively, you can transfer to a slow cooker and cook on high for 2 hours. Once cooked, remove the pork from the tin. Put the cooking liquid and marinade into a saucepan over medium heat and heat until you have a sticky glaze. To make the greens, bring a large pan of salted water to the boil, then add the bok choi and blanch for 2–3 minutes. Use a slotted spoon to remove from the water, drain and then transfer to a chopping board. Use a sharp knife to chop the greens into smaller pieces. In a small bowl or jug, mix together the garlic, cornflour, soy sauce and sesame oil with 1 tablespoon water to make a sauce. Heat a wok or large frying pan over a high heat then add the oil and greens and stir-fry for 2–3 minutes, or until heated through. Once the greens are wilted, push them to one side in the pan and tip in the sauce. Allow to bubble and thicken, then stir together with the greens. Taste and season with the white pepper.Meanwhile, thinly slice the cooked pork. Heat another frying pan over a medium-high heat with some oil, then add the pork slices and pan-fry until crisp on both sides, brush regularly with the reduced sticky glaze. Serve the fried pork slices with the greens and some steamed rice on the side. To make the pork belly, preheat the oven to 160C/140C Fan/Gas 3. To make the pork belly, preheat the oven to 160C/140C Fan/Gas 3. Mix all the ingredients for the pork except the pork belly and oil in a roasting tin along with 300ml/½ pint water, then place the pork belly in the tin and rub the marinade into the skin of the meat. Cook for 2 hours until the pork is tender. Alternatively, you can transfer to a slow cooker and cook on high for 2 hours. Mix all the ingredients for the pork except the pork belly and oil in a roasting tin along with 300ml/½ pint water, then place the pork belly in the tin and rub the marinade into the skin of the meat. Cook for 2 hours until the pork is tender. Alternatively, you can transfer to a slow cooker and cook on high for 2 hours. Once cooked, remove the pork from the tin. Put the cooking liquid and marinade into a saucepan over medium heat and heat until you have a sticky glaze. Once cooked, remove the pork from the tin. Put the cooking liquid and marinade into a saucepan over medium heat and heat until you have a sticky glaze. To make the greens, bring a large pan of salted water to the boil, then add the bok choi and blanch for 2–3 minutes. Use a slotted spoon to remove from the water, drain and then transfer to a chopping board. Use a sharp knife to chop the greens into smaller pieces. To make the greens, bring a large pan of salted water to the boil, then add the bok choi and blanch for 2–3 minutes. Use a slotted spoon to remove from the water, drain and then transfer to a chopping board. Use a sharp knife to chop the greens into smaller pieces. In a small bowl or jug, mix together the garlic, cornflour, soy sauce and sesame oil with 1 tablespoon water to make a sauce. In a small bowl or jug, mix together the garlic, cornflour, soy sauce and sesame oil with 1 tablespoon water to make a sauce. Heat a wok or large frying pan over a high heat then add the oil and greens and stir-fry for 2–3 minutes, or until heated through. Once the greens are wilted, push them to one side in the pan and tip in the sauce. Allow to bubble and thicken, then stir together with the greens. Taste and season with the white pepper. Heat a wok or large frying pan over a high heat then add the oil and greens and stir-fry for 2–3 minutes, or until heated through. Once the greens are wilted, push them to one side in the pan and tip in the sauce. Allow to bubble and thicken, then stir together with the greens. Taste and season with the white pepper. Meanwhile, thinly slice the cooked pork. Heat another frying pan over a medium-high heat with some oil, then add the pork slices and pan-fry until crisp on both sides, brush regularly with the reduced sticky glaze. Meanwhile, thinly slice the cooked pork. Heat another frying pan over a medium-high heat with some oil, then add the pork slices and pan-fry until crisp on both sides, brush regularly with the reduced sticky glaze. Serve the fried pork slices with the greens and some steamed rice on the side. Serve the fried pork slices with the greens and some steamed rice on the side."
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} | ac19047ef2b9cebb8540d1e5c8524252e7f1c5b5cbdfdfbbb84fbd6b313f3c0d | Jerusalem artichoke soup with crispy Parma ham recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jerusalem_artichoke_soup_37866_16x9.jpg Try this creamy soup from Saturday Kitchen for a warming winter meal, featuring Jerusalem artichokes in all their glory. 25g/1oz butter 2 tbsp olive oil 1 onion, diced 3 garlic cloves, chopped1 bay leaf 1 tsp chopped fresh thyme500g/1lb 2oz Jerusalem artichokes, peeled and thinly sliced500ml/18fl oz light chicken stock 200ml/7fl oz milk100ml/3½fl oz double creamsalt and freshly ground black pepper 25g/1oz butter 2 tbsp olive oil 1 onion, diced 3 garlic cloves, chopped 1 bay leaf 1 tsp chopped fresh thyme 500g/1lb 2oz Jerusalem artichokes, peeled and thinly sliced 500ml/18fl oz light chicken stock 200ml/7fl oz milk 100ml/3½fl oz double cream salt and freshly ground black pepper 6–8 tbsp oil, for frying 2 Jerusalem artichokes, peeled and thinly sliced 2 thin slices Parma ham, cut into thin strips 50g/1¾oz pine nuts, toasted2–4 tbsp olive oil splash muscatel vinegar1 tbsp chopped fresh parsley1 garlic clove, chopped salt and freshly ground black pepper 6–8 tbsp oil, for frying 2 Jerusalem artichokes, peeled and thinly sliced 2 thin slices Parma ham, cut into thin strips 50g/1¾oz pine nuts, toasted 2–4 tbsp olive oil splash muscatel vinegar 1 tbsp chopped fresh parsley 1 garlic clove, chopped salt and freshly ground black pepper Method To make the soup, heat the butter and oil in a pan over a medium heat. Add the onion, garlic, bay leaf, thyme and sliced artichokes. Cover with the stock and milk and simmer over a low heat for 30 minutes. Add the double cream and bring back to the boil, then remove from the heat. Use a hand-held stick blender to blend to a smooth purée. Pass through a sieve and season with salt and pepper. To make the garnish, put the olive oil in a frying pan over high heat. Shallow fry the artichokes until crisp and golden. Remove and set aside.In the same pan, fry the Parma ham until crisp. Remove and set aside. In a small bowl, mix together the pine nuts with the oil, vinegar, parsley and garlic. Season with salt and pepper. To serve, dress the finished soup with the garnish. To make the soup, heat the butter and oil in a pan over a medium heat. Add the onion, garlic, bay leaf, thyme and sliced artichokes. Cover with the stock and milk and simmer over a low heat for 30 minutes. To make the soup, heat the butter and oil in a pan over a medium heat. Add the onion, garlic, bay leaf, thyme and sliced artichokes. Cover with the stock and milk and simmer over a low heat for 30 minutes. Add the double cream and bring back to the boil, then remove from the heat. Use a hand-held stick blender to blend to a smooth purée. Pass through a sieve and season with salt and pepper. Add the double cream and bring back to the boil, then remove from the heat. Use a hand-held stick blender to blend to a smooth purée. Pass through a sieve and season with salt and pepper. To make the garnish, put the olive oil in a frying pan over high heat. Shallow fry the artichokes until crisp and golden. Remove and set aside. To make the garnish, put the olive oil in a frying pan over high heat. Shallow fry the artichokes until crisp and golden. Remove and set aside. In the same pan, fry the Parma ham until crisp. Remove and set aside. In the same pan, fry the Parma ham until crisp. Remove and set aside. In a small bowl, mix together the pine nuts with the oil, vinegar, parsley and garlic. Season with salt and pepper. In a small bowl, mix together the pine nuts with the oil, vinegar, parsley and garlic. Season with salt and pepper. To serve, dress the finished soup with the garnish. To serve, dress the finished soup with the garnish. | {
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"title": "Jerusalem artichoke soup with crispy Parma ham 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/jerusalem_artichoke_soup_37866_16x9.jpg Try this creamy soup from Saturday Kitchen for a warming winter meal, featuring Jerusalem artichokes in all their glory. 25g/1oz butter 2 tbsp olive oil 1 onion, diced 3 garlic cloves, chopped1 bay leaf 1 tsp chopped fresh thyme500g/1lb 2oz Jerusalem artichokes, peeled and thinly sliced500ml/18fl oz light chicken stock 200ml/7fl oz milk100ml/3½fl oz double creamsalt and freshly ground black pepper 25g/1oz butter 2 tbsp olive oil 1 onion, diced 3 garlic cloves, chopped 1 bay leaf 1 tsp chopped fresh thyme 500g/1lb 2oz Jerusalem artichokes, peeled and thinly sliced 500ml/18fl oz light chicken stock 200ml/7fl oz milk 100ml/3½fl oz double cream salt and freshly ground black pepper 6–8 tbsp oil, for frying 2 Jerusalem artichokes, peeled and thinly sliced 2 thin slices Parma ham, cut into thin strips 50g/1¾oz pine nuts, toasted2–4 tbsp olive oil splash muscatel vinegar1 tbsp chopped fresh parsley1 garlic clove, chopped salt and freshly ground black pepper 6–8 tbsp oil, for frying 2 Jerusalem artichokes, peeled and thinly sliced 2 thin slices Parma ham, cut into thin strips 50g/1¾oz pine nuts, toasted 2–4 tbsp olive oil splash muscatel vinegar 1 tbsp chopped fresh parsley 1 garlic clove, chopped salt and freshly ground black pepper Method To make the soup, heat the butter and oil in a pan over a medium heat. Add the onion, garlic, bay leaf, thyme and sliced artichokes. Cover with the stock and milk and simmer over a low heat for 30 minutes. Add the double cream and bring back to the boil, then remove from the heat. Use a hand-held stick blender to blend to a smooth purée. Pass through a sieve and season with salt and pepper. To make the garnish, put the olive oil in a frying pan over high heat. Shallow fry the artichokes until crisp and golden. Remove and set aside.In the same pan, fry the Parma ham until crisp. Remove and set aside. In a small bowl, mix together the pine nuts with the oil, vinegar, parsley and garlic. Season with salt and pepper. To serve, dress the finished soup with the garnish. To make the soup, heat the butter and oil in a pan over a medium heat. Add the onion, garlic, bay leaf, thyme and sliced artichokes. Cover with the stock and milk and simmer over a low heat for 30 minutes. To make the soup, heat the butter and oil in a pan over a medium heat. Add the onion, garlic, bay leaf, thyme and sliced artichokes. Cover with the stock and milk and simmer over a low heat for 30 minutes. Add the double cream and bring back to the boil, then remove from the heat. Use a hand-held stick blender to blend to a smooth purée. Pass through a sieve and season with salt and pepper. Add the double cream and bring back to the boil, then remove from the heat. Use a hand-held stick blender to blend to a smooth purée. Pass through a sieve and season with salt and pepper. To make the garnish, put the olive oil in a frying pan over high heat. Shallow fry the artichokes until crisp and golden. Remove and set aside. To make the garnish, put the olive oil in a frying pan over high heat. Shallow fry the artichokes until crisp and golden. Remove and set aside. In the same pan, fry the Parma ham until crisp. Remove and set aside. In the same pan, fry the Parma ham until crisp. Remove and set aside. In a small bowl, mix together the pine nuts with the oil, vinegar, parsley and garlic. Season with salt and pepper. In a small bowl, mix together the pine nuts with the oil, vinegar, parsley and garlic. Season with salt and pepper. To serve, dress the finished soup with the garnish. To serve, dress the finished soup with the garnish."
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} | ef16174a48f9cc0340683f6f1e32fdb6b7f2651997d96ec7ff6f441b6c066496 | Sole, black pudding and Jerusalem artichoke purée recipe
An average of 0.0 out of 5 stars from 0 ratings This fish dish comprises of a number of flavourful elements but is quick and easy to make so ideal for a mid-week dinner. 4 tbsp olive oil600g/1lb5oz Jerusalem artichokes, peeled and sliced2 garlic cloves, sliced2 fresh thyme sprigs, leaves separated200ml/7fl oz vegetable stocksplash of milk1 bay leaf 1 tbsp olive oil 4 tbsp olive oil 600g/1lb5oz Jerusalem artichokes, peeled and sliced 2 garlic cloves, sliced 2 fresh thyme sprigs, leaves separated 200ml/7fl oz vegetable stock splash of milk 1 bay leaf 1 tbsp olive oil handful wild garlic1 tbsp light olive oil4 garlic cloves, peeledsalt handful wild garlic 1 tbsp light olive oil 4 garlic cloves, peeled salt 1 whole black pudding, cut into rounds3 Dover sole fillets, rolled up½ lemon, juice only2 Jerusalem artichokes, thinly slicedchickpea flour, for dusting 1 whole black pudding, cut into rounds 3 Dover sole fillets, rolled up ½ lemon, juice only 2 Jerusalem artichokes, thinly sliced chickpea flour, for dusting Method For the purée, heat the oil in a large frying pan and fry the artichokes for 5 minutes. Add the garlic and thyme leaves. Cover with the stock and add the milk and bay leaf. Simmer for 10 minutes, or until the artichokes are soft. Remove the bay leaf and transfer the mixture carefully to a blender or food processor. Blitz and pass the mixture through a fine sieve. Place the purée in a bowl and stir in the olive oil.For the dressing, blanch the wild garlic in a saucepan of boiling water and refresh in cold water. Transfer to a blender or food processor with the oil and garlic and blitz until smooth. Season with salt and set aside. For the sole and black pudding, preheat the oven to 180C/160C Fan/Gas 4. Pan-fry the black pudding and sole fillets for 5–10 minutes, or until cooked through. Place on a baking sheet and cook in the oven for 2 minutes. Remove from the oven and squeeze the lemon juice over the fish and black pudding. Preheat a deep-fat fryer to 180 C (Caution: hot oil can be dangerous, do not leave unattended). Dust the artichokes in the cornflour and deep fry for 2 minutes. Remove with a slotted spoon and drain on kitchen paper. Serve the sole fillets and black pudding on warmed plates, with the dressing drizzled over the top and the purée on the side. Garnish with the artichokes and serve immediately. For the purée, heat the oil in a large frying pan and fry the artichokes for 5 minutes. Add the garlic and thyme leaves. Cover with the stock and add the milk and bay leaf. For the purée, heat the oil in a large frying pan and fry the artichokes for 5 minutes. Add the garlic and thyme leaves. Cover with the stock and add the milk and bay leaf. Simmer for 10 minutes, or until the artichokes are soft. Remove the bay leaf and transfer the mixture carefully to a blender or food processor. Blitz and pass the mixture through a fine sieve. Place the purée in a bowl and stir in the olive oil. Simmer for 10 minutes, or until the artichokes are soft. Remove the bay leaf and transfer the mixture carefully to a blender or food processor. Blitz and pass the mixture through a fine sieve. Place the purée in a bowl and stir in the olive oil. For the dressing, blanch the wild garlic in a saucepan of boiling water and refresh in cold water. Transfer to a blender or food processor with the oil and garlic and blitz until smooth. Season with salt and set aside. For the dressing, blanch the wild garlic in a saucepan of boiling water and refresh in cold water. Transfer to a blender or food processor with the oil and garlic and blitz until smooth. Season with salt and set aside. For the sole and black pudding, preheat the oven to 180C/160C Fan/Gas 4. Pan-fry the black pudding and sole fillets for 5–10 minutes, or until cooked through. Place on a baking sheet and cook in the oven for 2 minutes. Remove from the oven and squeeze the lemon juice over the fish and black pudding. For the sole and black pudding, preheat the oven to 180C/160C Fan/Gas 4. Pan-fry the black pudding and sole fillets for 5–10 minutes, or until cooked through. Place on a baking sheet and cook in the oven for 2 minutes. Remove from the oven and squeeze the lemon juice over the fish and black pudding. Preheat a deep-fat fryer to 180 C (Caution: hot oil can be dangerous, do not leave unattended). Dust the artichokes in the cornflour and deep fry for 2 minutes. Remove with a slotted spoon and drain on kitchen paper. Preheat a deep-fat fryer to 180 C (Caution: hot oil can be dangerous, do not leave unattended). Dust the artichokes in the cornflour and deep fry for 2 minutes. Remove with a slotted spoon and drain on kitchen paper. Serve the sole fillets and black pudding on warmed plates, with the dressing drizzled over the top and the purée on the side. Garnish with the artichokes and serve immediately. Serve the sole fillets and black pudding on warmed plates, with the dressing drizzled over the top and the purée on the side. Garnish with the artichokes and serve immediately. | {
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"title": "Sole, black pudding and Jerusalem artichoke purée recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This fish dish comprises of a number of flavourful elements but is quick and easy to make so ideal for a mid-week dinner. 4 tbsp olive oil600g/1lb5oz Jerusalem artichokes, peeled and sliced2 garlic cloves, sliced2 fresh thyme sprigs, leaves separated200ml/7fl oz vegetable stocksplash of milk1 bay leaf 1 tbsp olive oil 4 tbsp olive oil 600g/1lb5oz Jerusalem artichokes, peeled and sliced 2 garlic cloves, sliced 2 fresh thyme sprigs, leaves separated 200ml/7fl oz vegetable stock splash of milk 1 bay leaf 1 tbsp olive oil handful wild garlic1 tbsp light olive oil4 garlic cloves, peeledsalt handful wild garlic 1 tbsp light olive oil 4 garlic cloves, peeled salt 1 whole black pudding, cut into rounds3 Dover sole fillets, rolled up½ lemon, juice only2 Jerusalem artichokes, thinly slicedchickpea flour, for dusting 1 whole black pudding, cut into rounds 3 Dover sole fillets, rolled up ½ lemon, juice only 2 Jerusalem artichokes, thinly sliced chickpea flour, for dusting Method For the purée, heat the oil in a large frying pan and fry the artichokes for 5 minutes. Add the garlic and thyme leaves. Cover with the stock and add the milk and bay leaf. Simmer for 10 minutes, or until the artichokes are soft. Remove the bay leaf and transfer the mixture carefully to a blender or food processor. Blitz and pass the mixture through a fine sieve. Place the purée in a bowl and stir in the olive oil.For the dressing, blanch the wild garlic in a saucepan of boiling water and refresh in cold water. Transfer to a blender or food processor with the oil and garlic and blitz until smooth. Season with salt and set aside. For the sole and black pudding, preheat the oven to 180C/160C Fan/Gas 4. Pan-fry the black pudding and sole fillets for 5–10 minutes, or until cooked through. Place on a baking sheet and cook in the oven for 2 minutes. Remove from the oven and squeeze the lemon juice over the fish and black pudding. Preheat a deep-fat fryer to 180 C (Caution: hot oil can be dangerous, do not leave unattended). Dust the artichokes in the cornflour and deep fry for 2 minutes. Remove with a slotted spoon and drain on kitchen paper. Serve the sole fillets and black pudding on warmed plates, with the dressing drizzled over the top and the purée on the side. Garnish with the artichokes and serve immediately. For the purée, heat the oil in a large frying pan and fry the artichokes for 5 minutes. Add the garlic and thyme leaves. Cover with the stock and add the milk and bay leaf. For the purée, heat the oil in a large frying pan and fry the artichokes for 5 minutes. Add the garlic and thyme leaves. Cover with the stock and add the milk and bay leaf. Simmer for 10 minutes, or until the artichokes are soft. Remove the bay leaf and transfer the mixture carefully to a blender or food processor. Blitz and pass the mixture through a fine sieve. Place the purée in a bowl and stir in the olive oil. Simmer for 10 minutes, or until the artichokes are soft. Remove the bay leaf and transfer the mixture carefully to a blender or food processor. Blitz and pass the mixture through a fine sieve. Place the purée in a bowl and stir in the olive oil. For the dressing, blanch the wild garlic in a saucepan of boiling water and refresh in cold water. Transfer to a blender or food processor with the oil and garlic and blitz until smooth. Season with salt and set aside. For the dressing, blanch the wild garlic in a saucepan of boiling water and refresh in cold water. Transfer to a blender or food processor with the oil and garlic and blitz until smooth. Season with salt and set aside. For the sole and black pudding, preheat the oven to 180C/160C Fan/Gas 4. Pan-fry the black pudding and sole fillets for 5–10 minutes, or until cooked through. Place on a baking sheet and cook in the oven for 2 minutes. Remove from the oven and squeeze the lemon juice over the fish and black pudding. For the sole and black pudding, preheat the oven to 180C/160C Fan/Gas 4. Pan-fry the black pudding and sole fillets for 5–10 minutes, or until cooked through. Place on a baking sheet and cook in the oven for 2 minutes. Remove from the oven and squeeze the lemon juice over the fish and black pudding. Preheat a deep-fat fryer to 180 C (Caution: hot oil can be dangerous, do not leave unattended). Dust the artichokes in the cornflour and deep fry for 2 minutes. Remove with a slotted spoon and drain on kitchen paper. Preheat a deep-fat fryer to 180 C (Caution: hot oil can be dangerous, do not leave unattended). Dust the artichokes in the cornflour and deep fry for 2 minutes. Remove with a slotted spoon and drain on kitchen paper. Serve the sole fillets and black pudding on warmed plates, with the dressing drizzled over the top and the purée on the side. Garnish with the artichokes and serve immediately. Serve the sole fillets and black pudding on warmed plates, with the dressing drizzled over the top and the purée on the side. Garnish with the artichokes and serve immediately."
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} | e746f3c35c3d4cac3074031e1e4aab5efacb687fe94676055700ed13530f1a48 | Quick tomato and basil tart recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quicktomatoandbasilt_3013_16x9.jpg Make this simple tart in the summer when tomatoes are at their best. Serve with a green salad for a quick lunch. 1 sheet ready-rolled puff pastry1 jar ready-made pesto5 ripe plum tomatoes, thinly slicedsea salt flakes and freshly ground black pepper1 bag herb salad4 tbsp extra virgin olive oil2 tsp lemon juice 1 sheet ready-rolled puff pastry 1 jar ready-made pesto 5 ripe plum tomatoes, thinly sliced sea salt flakes and freshly ground black pepper 1 bag herb salad 4 tbsp extra virgin olive oil 2 tsp lemon juice Method Preheat the oven to 180C/350F/Gas 4.Place the puff pastry on a non-stick baking sheet. Prick all over with a fork, leaving a 1inc/2cm border around the edge. Spread the jar of pesto over the pastry base, being careful not to cover the border. Then lie the tomatoes on top of the pesto, overlapping slightly. Season generously with sea salt and freshly ground black pepper.Bake in the oven for 15-20 minutes or until the pastry border is crisp and golden and the tomatoes are soft.Dress the salad with two tbsp of olive oil and the lemon juice, season generously with salt and freshly ground black pepper and mix well.To serve, cut into the tart into slices. Place the salad in the centre of each serving plate and place a slice of tart on top. Finish with a drizzle of olive oil. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the puff pastry on a non-stick baking sheet. Prick all over with a fork, leaving a 1inc/2cm border around the edge. Place the puff pastry on a non-stick baking sheet. Prick all over with a fork, leaving a 1inc/2cm border around the edge. Spread the jar of pesto over the pastry base, being careful not to cover the border. Then lie the tomatoes on top of the pesto, overlapping slightly. Season generously with sea salt and freshly ground black pepper. Spread the jar of pesto over the pastry base, being careful not to cover the border. Then lie the tomatoes on top of the pesto, overlapping slightly. Season generously with sea salt and freshly ground black pepper. Bake in the oven for 15-20 minutes or until the pastry border is crisp and golden and the tomatoes are soft. Bake in the oven for 15-20 minutes or until the pastry border is crisp and golden and the tomatoes are soft. Dress the salad with two tbsp of olive oil and the lemon juice, season generously with salt and freshly ground black pepper and mix well. Dress the salad with two tbsp of olive oil and the lemon juice, season generously with salt and freshly ground black pepper and mix well. To serve, cut into the tart into slices. Place the salad in the centre of each serving plate and place a slice of tart on top. Finish with a drizzle of olive oil. To serve, cut into the tart into slices. Place the salad in the centre of each serving plate and place a slice of tart on top. Finish with a drizzle of olive oil. | {
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"title": "Quick tomato and basil tart recipe",
"content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quicktomatoandbasilt_3013_16x9.jpg Make this simple tart in the summer when tomatoes are at their best. Serve with a green salad for a quick lunch. 1 sheet ready-rolled puff pastry1 jar ready-made pesto5 ripe plum tomatoes, thinly slicedsea salt flakes and freshly ground black pepper1 bag herb salad4 tbsp extra virgin olive oil2 tsp lemon juice 1 sheet ready-rolled puff pastry 1 jar ready-made pesto 5 ripe plum tomatoes, thinly sliced sea salt flakes and freshly ground black pepper 1 bag herb salad 4 tbsp extra virgin olive oil 2 tsp lemon juice Method Preheat the oven to 180C/350F/Gas 4.Place the puff pastry on a non-stick baking sheet. Prick all over with a fork, leaving a 1inc/2cm border around the edge. Spread the jar of pesto over the pastry base, being careful not to cover the border. Then lie the tomatoes on top of the pesto, overlapping slightly. Season generously with sea salt and freshly ground black pepper.Bake in the oven for 15-20 minutes or until the pastry border is crisp and golden and the tomatoes are soft.Dress the salad with two tbsp of olive oil and the lemon juice, season generously with salt and freshly ground black pepper and mix well.To serve, cut into the tart into slices. Place the salad in the centre of each serving plate and place a slice of tart on top. Finish with a drizzle of olive oil. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the puff pastry on a non-stick baking sheet. Prick all over with a fork, leaving a 1inc/2cm border around the edge. Place the puff pastry on a non-stick baking sheet. Prick all over with a fork, leaving a 1inc/2cm border around the edge. Spread the jar of pesto over the pastry base, being careful not to cover the border. Then lie the tomatoes on top of the pesto, overlapping slightly. Season generously with sea salt and freshly ground black pepper. Spread the jar of pesto over the pastry base, being careful not to cover the border. Then lie the tomatoes on top of the pesto, overlapping slightly. Season generously with sea salt and freshly ground black pepper. Bake in the oven for 15-20 minutes or until the pastry border is crisp and golden and the tomatoes are soft. Bake in the oven for 15-20 minutes or until the pastry border is crisp and golden and the tomatoes are soft. Dress the salad with two tbsp of olive oil and the lemon juice, season generously with salt and freshly ground black pepper and mix well. Dress the salad with two tbsp of olive oil and the lemon juice, season generously with salt and freshly ground black pepper and mix well. To serve, cut into the tart into slices. Place the salad in the centre of each serving plate and place a slice of tart on top. Finish with a drizzle of olive oil. To serve, cut into the tart into slices. Place the salad in the centre of each serving plate and place a slice of tart on top. Finish with a drizzle of olive oil."
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} | ca0d4e2a902273b29a084478381e350651425c1f640b203c8a3dde62fb76f825 | Warm salad of samphire, asparagus and crab recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_salad_of_samphire_64275_16x9.jpg An elegant celebration of springtime ingredients, Jack Stein’s sophisticated starter would be perfect for an al fresco dinner party. 300ml/½pt olive oil, for poaching350g/12oz British asparagus, woody ends removed, spears halved225g/8oz samphire, picked washed, woody ends removed and rest cut into 2½cm/1in pieces¼ garlic clove, finely chopped2 tbsp extra virgin olive oil, plus extra to serve¼ lemon, juice only (about 2 tsp)1 tbsp chopped fresh flat-leaf parsleyparmesan shavings, to garnish1 cooked brown crab (1.25–1.5kg/2lb 12oz–3lb 5oz), meat pickedsea salt flakes and freshly ground black pepper 300ml/½pt olive oil, for poaching 350g/12oz British asparagus, woody ends removed, spears halved 225g/8oz samphire, picked washed, woody ends removed and rest cut into 2½cm/1in pieces ¼ garlic clove, finely chopped 2 tbsp extra virgin olive oil, plus extra to serve ¼ lemon, juice only (about 2 tsp) 1 tbsp chopped fresh flat-leaf parsley parmesan shavings, to garnish 1 cooked brown crab (1.25–1.5kg/2lb 12oz–3lb 5oz), meat picked sea salt flakes and freshly ground black pepper ½ cucumber, deseeded and chopped 100ml/3½fl oz cider vinegar1 tbsp miso paste10g/½oz caster sugarpinch saltpinch five-spice powder ½ cucumber, deseeded and chopped 100ml/3½fl oz cider vinegar 1 tbsp miso paste 10g/½oz caster sugar pinch salt pinch five-spice powder Method Heat the olive oil in a large saucepan to 150C/300F (CAUTION: hot oil can be dangerous. Do not leave unattended). Poach the asparagus in the olive oil for 3–4 minutes, then remove from the oil with a slotted spoon. Add the samphire to the asparagus oil and poach for 1 minute. Drain and then tip into a bowl. Add the garlic, olive oil and lemon juice, toss together lightly and season with salt and pepper if necessary.To make the cucumber pickle, place all the ingredient plus 50ml/2fl oz water into a saucepan and warm through. Use immediately or leave for a few hours in the fridge. Divide the asparagus and samphire between four plates and arrange pieces of the white crab meat and a little of the brown meat over the top. Sprinkle with the chopped parsley, drizzle over a little more olive oil and season with a few sea salt flakes. Scatter over the parmesan shavings and serve and serve with the cucumber pickle. Heat the olive oil in a large saucepan to 150C/300F (CAUTION: hot oil can be dangerous. Do not leave unattended). Heat the olive oil in a large saucepan to 150C/300F (CAUTION: hot oil can be dangerous. Do not leave unattended). Poach the asparagus in the olive oil for 3–4 minutes, then remove from the oil with a slotted spoon. Poach the asparagus in the olive oil for 3–4 minutes, then remove from the oil with a slotted spoon. Add the samphire to the asparagus oil and poach for 1 minute. Drain and then tip into a bowl. Add the garlic, olive oil and lemon juice, toss together lightly and season with salt and pepper if necessary. Add the samphire to the asparagus oil and poach for 1 minute. Drain and then tip into a bowl. Add the garlic, olive oil and lemon juice, toss together lightly and season with salt and pepper if necessary. To make the cucumber pickle, place all the ingredient plus 50ml/2fl oz water into a saucepan and warm through. Use immediately or leave for a few hours in the fridge. To make the cucumber pickle, place all the ingredient plus 50ml/2fl oz water into a saucepan and warm through. Use immediately or leave for a few hours in the fridge. Divide the asparagus and samphire between four plates and arrange pieces of the white crab meat and a little of the brown meat over the top. Sprinkle with the chopped parsley, drizzle over a little more olive oil and season with a few sea salt flakes. Scatter over the parmesan shavings and serve and serve with the cucumber pickle. Divide the asparagus and samphire between four plates and arrange pieces of the white crab meat and a little of the brown meat over the top. Sprinkle with the chopped parsley, drizzle over a little more olive oil and season with a few sea salt flakes. Scatter over the parmesan shavings and serve and serve with the cucumber pickle. | {
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"title": "Warm salad of samphire, asparagus and crab 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/warm_salad_of_samphire_64275_16x9.jpg An elegant celebration of springtime ingredients, Jack Stein’s sophisticated starter would be perfect for an al fresco dinner party. 300ml/½pt olive oil, for poaching350g/12oz British asparagus, woody ends removed, spears halved225g/8oz samphire, picked washed, woody ends removed and rest cut into 2½cm/1in pieces¼ garlic clove, finely chopped2 tbsp extra virgin olive oil, plus extra to serve¼ lemon, juice only (about 2 tsp)1 tbsp chopped fresh flat-leaf parsleyparmesan shavings, to garnish1 cooked brown crab (1.25–1.5kg/2lb 12oz–3lb 5oz), meat pickedsea salt flakes and freshly ground black pepper 300ml/½pt olive oil, for poaching 350g/12oz British asparagus, woody ends removed, spears halved 225g/8oz samphire, picked washed, woody ends removed and rest cut into 2½cm/1in pieces ¼ garlic clove, finely chopped 2 tbsp extra virgin olive oil, plus extra to serve ¼ lemon, juice only (about 2 tsp) 1 tbsp chopped fresh flat-leaf parsley parmesan shavings, to garnish 1 cooked brown crab (1.25–1.5kg/2lb 12oz–3lb 5oz), meat picked sea salt flakes and freshly ground black pepper ½ cucumber, deseeded and chopped 100ml/3½fl oz cider vinegar1 tbsp miso paste10g/½oz caster sugarpinch saltpinch five-spice powder ½ cucumber, deseeded and chopped 100ml/3½fl oz cider vinegar 1 tbsp miso paste 10g/½oz caster sugar pinch salt pinch five-spice powder Method Heat the olive oil in a large saucepan to 150C/300F (CAUTION: hot oil can be dangerous. Do not leave unattended). Poach the asparagus in the olive oil for 3–4 minutes, then remove from the oil with a slotted spoon. Add the samphire to the asparagus oil and poach for 1 minute. Drain and then tip into a bowl. Add the garlic, olive oil and lemon juice, toss together lightly and season with salt and pepper if necessary.To make the cucumber pickle, place all the ingredient plus 50ml/2fl oz water into a saucepan and warm through. Use immediately or leave for a few hours in the fridge. Divide the asparagus and samphire between four plates and arrange pieces of the white crab meat and a little of the brown meat over the top. Sprinkle with the chopped parsley, drizzle over a little more olive oil and season with a few sea salt flakes. Scatter over the parmesan shavings and serve and serve with the cucumber pickle. Heat the olive oil in a large saucepan to 150C/300F (CAUTION: hot oil can be dangerous. Do not leave unattended). Heat the olive oil in a large saucepan to 150C/300F (CAUTION: hot oil can be dangerous. Do not leave unattended). Poach the asparagus in the olive oil for 3–4 minutes, then remove from the oil with a slotted spoon. Poach the asparagus in the olive oil for 3–4 minutes, then remove from the oil with a slotted spoon. Add the samphire to the asparagus oil and poach for 1 minute. Drain and then tip into a bowl. Add the garlic, olive oil and lemon juice, toss together lightly and season with salt and pepper if necessary. Add the samphire to the asparagus oil and poach for 1 minute. Drain and then tip into a bowl. Add the garlic, olive oil and lemon juice, toss together lightly and season with salt and pepper if necessary. To make the cucumber pickle, place all the ingredient plus 50ml/2fl oz water into a saucepan and warm through. Use immediately or leave for a few hours in the fridge. To make the cucumber pickle, place all the ingredient plus 50ml/2fl oz water into a saucepan and warm through. Use immediately or leave for a few hours in the fridge. Divide the asparagus and samphire between four plates and arrange pieces of the white crab meat and a little of the brown meat over the top. Sprinkle with the chopped parsley, drizzle over a little more olive oil and season with a few sea salt flakes. Scatter over the parmesan shavings and serve and serve with the cucumber pickle. Divide the asparagus and samphire between four plates and arrange pieces of the white crab meat and a little of the brown meat over the top. Sprinkle with the chopped parsley, drizzle over a little more olive oil and season with a few sea salt flakes. Scatter over the parmesan shavings and serve and serve with the cucumber pickle."
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} | ec4bd1952e095e221b3aebf1575b02e3c2a029a39afd4c84c0217e0273823a3d | Red onion, fennel and chilli tarte tatin recipe
An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/red_onion_fennel_and_22853_16x9.jpg Caramelised vegetables on crisp puff pastry make an easy, light supper. Serve with a crisp green salad. 250g/9oz ready-made puff pastry2 red onions3 fennel bulbs1 red chilli100ml/3½fl oz olive oil1 tbsp balsamic vinegar1 tsp coriander seeds, crushedsalt and pepper60g/2¼oz caster sugar2 tsp fresh thyme leaves50g/1¾oz grated parmesan (or a similar vegetarian hard cheese) 250g/9oz ready-made puff pastry 2 red onions 3 fennel bulbs 1 red chilli 100ml/3½fl oz olive oil 1 tbsp balsamic vinegar 1 tsp coriander seeds, crushed salt and pepper 60g/2¼oz caster sugar 2 tsp fresh thyme leaves 50g/1¾oz grated parmesan (or a similar vegetarian hard cheese) Method Roll the pastry out into a circle large enough to cover a small ovenproof frying pan or tatin dish of about 20cm/8in in diameter. Place the pastry in the fridge to rest until needed.Preheat the oven to 200C/400F/Gas 6. Peel the onions and slice into thick rounds. Remove the outer sections of the fennel and cut each bulb into six pieces, removing some of the woody core. Take the stalk off the chilli but leave it whole. Cut a slit down the length so the juices can escape and flavour the vegetables.Put all the vegetables into a roasting tin, with the onions laid flat on the bottom of the tin. Pour over the olive oil and balsamic vinegar and add the crushed coriander seeds, salt and pepper. Roast in the hot oven for 15-20 minutes, turning occasionally but being careful to keep the onion rings in one piece. Directly in the frying pan or tatin dish, mix the sugar with three tablespoons of water. Quickly bring to the boil and cook, without stirring, until golden-brown. Arrange all the vegetables in a decorative pattern in the frying pan or tin and press down tight. Sprinkle with the thyme and parmesan. Cover with the puff pastry and tuck in at the edges between the vegetables and the sides of the pan. Prick the pastry with a fork and bake for 25-30 minutes, or until the puff pastry is golden-brown and fully cooked. Leave to cool for at least five minutes before turning upside down onto a serving dish. Slice and serve with a side salad. Roll the pastry out into a circle large enough to cover a small ovenproof frying pan or tatin dish of about 20cm/8in in diameter. Place the pastry in the fridge to rest until needed. Roll the pastry out into a circle large enough to cover a small ovenproof frying pan or tatin dish of about 20cm/8in in diameter. Place the pastry in the fridge to rest until needed. Preheat the oven to 200C/400F/Gas 6. Peel the onions and slice into thick rounds. Remove the outer sections of the fennel and cut each bulb into six pieces, removing some of the woody core. Preheat the oven to 200C/400F/Gas 6. Peel the onions and slice into thick rounds. Remove the outer sections of the fennel and cut each bulb into six pieces, removing some of the woody core. Take the stalk off the chilli but leave it whole. Cut a slit down the length so the juices can escape and flavour the vegetables. Take the stalk off the chilli but leave it whole. Cut a slit down the length so the juices can escape and flavour the vegetables. Put all the vegetables into a roasting tin, with the onions laid flat on the bottom of the tin. Pour over the olive oil and balsamic vinegar and add the crushed coriander seeds, salt and pepper. Put all the vegetables into a roasting tin, with the onions laid flat on the bottom of the tin. Pour over the olive oil and balsamic vinegar and add the crushed coriander seeds, salt and pepper. Roast in the hot oven for 15-20 minutes, turning occasionally but being careful to keep the onion rings in one piece. Roast in the hot oven for 15-20 minutes, turning occasionally but being careful to keep the onion rings in one piece. Directly in the frying pan or tatin dish, mix the sugar with three tablespoons of water. Quickly bring to the boil and cook, without stirring, until golden-brown. Directly in the frying pan or tatin dish, mix the sugar with three tablespoons of water. Quickly bring to the boil and cook, without stirring, until golden-brown. Arrange all the vegetables in a decorative pattern in the frying pan or tin and press down tight. Sprinkle with the thyme and parmesan. Arrange all the vegetables in a decorative pattern in the frying pan or tin and press down tight. Sprinkle with the thyme and parmesan. Cover with the puff pastry and tuck in at the edges between the vegetables and the sides of the pan. Prick the pastry with a fork and bake for 25-30 minutes, or until the puff pastry is golden-brown and fully cooked. Leave to cool for at least five minutes before turning upside down onto a serving dish. Cover with the puff pastry and tuck in at the edges between the vegetables and the sides of the pan. Prick the pastry with a fork and bake for 25-30 minutes, or until the puff pastry is golden-brown and fully cooked. Leave to cool for at least five minutes before turning upside down onto a serving dish. Slice and serve with a side salad. Slice and serve with a side salad. Recommended wines Try Reichsgraf von Kesselstatt, Scharzhofberger Riesling Kabinett 2009, but Dr Loosen, Graacher Himmelreich Riesling Kabinett 2011 would be a similarly good match. For a New World alternative try Grosset, Off Dry Riesling 201. | {
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"content": "An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/red_onion_fennel_and_22853_16x9.jpg Caramelised vegetables on crisp puff pastry make an easy, light supper. Serve with a crisp green salad. 250g/9oz ready-made puff pastry2 red onions3 fennel bulbs1 red chilli100ml/3½fl oz olive oil1 tbsp balsamic vinegar1 tsp coriander seeds, crushedsalt and pepper60g/2¼oz caster sugar2 tsp fresh thyme leaves50g/1¾oz grated parmesan (or a similar vegetarian hard cheese) 250g/9oz ready-made puff pastry 2 red onions 3 fennel bulbs 1 red chilli 100ml/3½fl oz olive oil 1 tbsp balsamic vinegar 1 tsp coriander seeds, crushed salt and pepper 60g/2¼oz caster sugar 2 tsp fresh thyme leaves 50g/1¾oz grated parmesan (or a similar vegetarian hard cheese) Method Roll the pastry out into a circle large enough to cover a small ovenproof frying pan or tatin dish of about 20cm/8in in diameter. Place the pastry in the fridge to rest until needed.Preheat the oven to 200C/400F/Gas 6. Peel the onions and slice into thick rounds. Remove the outer sections of the fennel and cut each bulb into six pieces, removing some of the woody core. Take the stalk off the chilli but leave it whole. Cut a slit down the length so the juices can escape and flavour the vegetables.Put all the vegetables into a roasting tin, with the onions laid flat on the bottom of the tin. Pour over the olive oil and balsamic vinegar and add the crushed coriander seeds, salt and pepper. Roast in the hot oven for 15-20 minutes, turning occasionally but being careful to keep the onion rings in one piece. Directly in the frying pan or tatin dish, mix the sugar with three tablespoons of water. Quickly bring to the boil and cook, without stirring, until golden-brown. Arrange all the vegetables in a decorative pattern in the frying pan or tin and press down tight. Sprinkle with the thyme and parmesan. Cover with the puff pastry and tuck in at the edges between the vegetables and the sides of the pan. Prick the pastry with a fork and bake for 25-30 minutes, or until the puff pastry is golden-brown and fully cooked. Leave to cool for at least five minutes before turning upside down onto a serving dish. Slice and serve with a side salad. Roll the pastry out into a circle large enough to cover a small ovenproof frying pan or tatin dish of about 20cm/8in in diameter. Place the pastry in the fridge to rest until needed. Roll the pastry out into a circle large enough to cover a small ovenproof frying pan or tatin dish of about 20cm/8in in diameter. Place the pastry in the fridge to rest until needed. Preheat the oven to 200C/400F/Gas 6. Peel the onions and slice into thick rounds. Remove the outer sections of the fennel and cut each bulb into six pieces, removing some of the woody core. Preheat the oven to 200C/400F/Gas 6. Peel the onions and slice into thick rounds. Remove the outer sections of the fennel and cut each bulb into six pieces, removing some of the woody core. Take the stalk off the chilli but leave it whole. Cut a slit down the length so the juices can escape and flavour the vegetables. Take the stalk off the chilli but leave it whole. Cut a slit down the length so the juices can escape and flavour the vegetables. Put all the vegetables into a roasting tin, with the onions laid flat on the bottom of the tin. Pour over the olive oil and balsamic vinegar and add the crushed coriander seeds, salt and pepper. Put all the vegetables into a roasting tin, with the onions laid flat on the bottom of the tin. Pour over the olive oil and balsamic vinegar and add the crushed coriander seeds, salt and pepper. Roast in the hot oven for 15-20 minutes, turning occasionally but being careful to keep the onion rings in one piece. Roast in the hot oven for 15-20 minutes, turning occasionally but being careful to keep the onion rings in one piece. Directly in the frying pan or tatin dish, mix the sugar with three tablespoons of water. Quickly bring to the boil and cook, without stirring, until golden-brown. Directly in the frying pan or tatin dish, mix the sugar with three tablespoons of water. Quickly bring to the boil and cook, without stirring, until golden-brown. Arrange all the vegetables in a decorative pattern in the frying pan or tin and press down tight. Sprinkle with the thyme and parmesan. Arrange all the vegetables in a decorative pattern in the frying pan or tin and press down tight. Sprinkle with the thyme and parmesan. Cover with the puff pastry and tuck in at the edges between the vegetables and the sides of the pan. Prick the pastry with a fork and bake for 25-30 minutes, or until the puff pastry is golden-brown and fully cooked. Leave to cool for at least five minutes before turning upside down onto a serving dish. Cover with the puff pastry and tuck in at the edges between the vegetables and the sides of the pan. Prick the pastry with a fork and bake for 25-30 minutes, or until the puff pastry is golden-brown and fully cooked. Leave to cool for at least five minutes before turning upside down onto a serving dish. Slice and serve with a side salad. Slice and serve with a side salad. Recommended wines Try Reichsgraf von Kesselstatt, Scharzhofberger Riesling Kabinett 2009, but Dr Loosen, Graacher Himmelreich Riesling Kabinett 2011 would be a similarly good match. For a New World alternative try Grosset, Off Dry Riesling 201."
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} | 14a82fabc441c22bb7a6d62de07587eb18fe7e89c6a4b39b39dcd2d2fc871516 | Salmon and broccoli quiche recipe
An average of 3.9 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_and_broccoli_11364_16x9.jpg Salmon is a great fish to use in a quiche due to its relatively high fat content so you don’t need to worry about overcooking it. The wholemeal crust provides a lovely nutty taste and slight crunch. Each serving provides 363 kcal, 26g protein, 27g carbohydrate, 16g fat, 6g fibre. For this recipe you will need a 24cm/9½in, 3cm/1¼in deep quiche tin. 80g/2¾oz light vegetable spread, plus extra for greasing 200g/7oz wholemeal flour, plus extra for dusting1 tsp sea salt 80g/2¾oz light vegetable spread, plus extra for greasing 200g/7oz wholemeal flour, plus extra for dusting 1 tsp sea salt 150g/5½oz broccoli, cut into 2.5.cm/1in florets150g/5½oz asparagus, cut into 5cm/2in lengths6 large free-range eggs100ml/3½fl oz full-fat milk1 tbsp finely chopped fresh dill1 tbsp finely chopped fresh basil250g/9oz hot smoked salmon100g/3½oz frozen peas, defrosted3 spring onions, trimmed and finely slicedsea salt and freshly ground black pepper 150g/5½oz broccoli, cut into 2.5.cm/1in florets 150g/5½oz asparagus, cut into 5cm/2in lengths 6 large free-range eggs 100ml/3½fl oz full-fat milk 1 tbsp finely chopped fresh dill 1 tbsp finely chopped fresh basil 250g/9oz hot smoked salmon 100g/3½oz frozen peas, defrosted 3 spring onions, trimmed and finely sliced sea salt and freshly ground black pepper Method Grease a 24cm/9½in, 3cm/1¼in deep quiche tin with vegetable spread.To make the pastry, put the flour, salt and vegetable spread into a food processor and pulse until the mixture resembles breadcrumbs. Add 80ml/2¾fl oz cold water to form a soft dough, pulsing briefly to combine. Take the dough out of the food processor, wrap in cling film and leave in the fridge to rest for 15 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Lightly dust a work surface with flour and roll the pastry out to the thickness of a £1 coin and 6cm/2½in larger than the diameter of the tin. Lay the pastry in the tin, pushing it into the edges, leaving the excess pastry hanging over the edge.Prick the pastry all over with a fork and line with baking paper. Add a layer of baking beans and bake blind for 15 minutes. Remove from the oven, lift out the paper and beans and return the pastry case to the oven for 10 minutes. Turn the oven down to 180C/160C Fan/Gas 4.Meanwhile, to make the filling, put a steamer over a saucepan of boiling water. Add the broccoli and asparagus and steam for 5 minutes. Drain well and leave to cool.Beat the eggs in a bowl with the milk and herbs and season well with salt and pepper.Arrange the broccoli and asparagus in the baked pastry case. Flake over the salmon and scatter over the peas and spring onions.Carefully pour the egg mixture over the salmon filling and bake in the oven for 30–35 minutes or until just set. Trim away the excess pastry with a sharp knife.Leave the quiche to cool slightly, then remove from the tin and cut into six slices. Grease a 24cm/9½in, 3cm/1¼in deep quiche tin with vegetable spread. Grease a 24cm/9½in, 3cm/1¼in deep quiche tin with vegetable spread. To make the pastry, put the flour, salt and vegetable spread into a food processor and pulse until the mixture resembles breadcrumbs. Add 80ml/2¾fl oz cold water to form a soft dough, pulsing briefly to combine. Take the dough out of the food processor, wrap in cling film and leave in the fridge to rest for 15 minutes. To make the pastry, put the flour, salt and vegetable spread into a food processor and pulse until the mixture resembles breadcrumbs. Add 80ml/2¾fl oz cold water to form a soft dough, pulsing briefly to combine. Take the dough out of the food processor, wrap in cling film and leave in the fridge to rest for 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Lightly dust a work surface with flour and roll the pastry out to the thickness of a £1 coin and 6cm/2½in larger than the diameter of the tin. Lay the pastry in the tin, pushing it into the edges, leaving the excess pastry hanging over the edge. Preheat the oven to 200C/180C Fan/Gas 6. Lightly dust a work surface with flour and roll the pastry out to the thickness of a £1 coin and 6cm/2½in larger than the diameter of the tin. Lay the pastry in the tin, pushing it into the edges, leaving the excess pastry hanging over the edge. Prick the pastry all over with a fork and line with baking paper. Add a layer of baking beans and bake blind for 15 minutes. Remove from the oven, lift out the paper and beans and return the pastry case to the oven for 10 minutes. Turn the oven down to 180C/160C Fan/Gas 4. Prick the pastry all over with a fork and line with baking paper. Add a layer of baking beans and bake blind for 15 minutes. Remove from the oven, lift out the paper and beans and return the pastry case to the oven for 10 minutes. Turn the oven down to 180C/160C Fan/Gas 4. Meanwhile, to make the filling, put a steamer over a saucepan of boiling water. Add the broccoli and asparagus and steam for 5 minutes. Drain well and leave to cool. Meanwhile, to make the filling, put a steamer over a saucepan of boiling water. Add the broccoli and asparagus and steam for 5 minutes. Drain well and leave to cool. Beat the eggs in a bowl with the milk and herbs and season well with salt and pepper. Beat the eggs in a bowl with the milk and herbs and season well with salt and pepper. Arrange the broccoli and asparagus in the baked pastry case. Flake over the salmon and scatter over the peas and spring onions. Arrange the broccoli and asparagus in the baked pastry case. Flake over the salmon and scatter over the peas and spring onions. Carefully pour the egg mixture over the salmon filling and bake in the oven for 30–35 minutes or until just set. Trim away the excess pastry with a sharp knife. Carefully pour the egg mixture over the salmon filling and bake in the oven for 30–35 minutes or until just set. Trim away the excess pastry with a sharp knife. Leave the quiche to cool slightly, then remove from the tin and cut into six slices. Leave the quiche to cool slightly, then remove from the tin and cut into six slices. | {
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"title": "Salmon and broccoli quiche recipe",
"content": "An average of 3.9 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_and_broccoli_11364_16x9.jpg Salmon is a great fish to use in a quiche due to its relatively high fat content so you don’t need to worry about overcooking it. The wholemeal crust provides a lovely nutty taste and slight crunch. Each serving provides 363 kcal, 26g protein, 27g carbohydrate, 16g fat, 6g fibre. For this recipe you will need a 24cm/9½in, 3cm/1¼in deep quiche tin. 80g/2¾oz light vegetable spread, plus extra for greasing 200g/7oz wholemeal flour, plus extra for dusting1 tsp sea salt 80g/2¾oz light vegetable spread, plus extra for greasing 200g/7oz wholemeal flour, plus extra for dusting 1 tsp sea salt 150g/5½oz broccoli, cut into 2.5.cm/1in florets150g/5½oz asparagus, cut into 5cm/2in lengths6 large free-range eggs100ml/3½fl oz full-fat milk1 tbsp finely chopped fresh dill1 tbsp finely chopped fresh basil250g/9oz hot smoked salmon100g/3½oz frozen peas, defrosted3 spring onions, trimmed and finely slicedsea salt and freshly ground black pepper 150g/5½oz broccoli, cut into 2.5.cm/1in florets 150g/5½oz asparagus, cut into 5cm/2in lengths 6 large free-range eggs 100ml/3½fl oz full-fat milk 1 tbsp finely chopped fresh dill 1 tbsp finely chopped fresh basil 250g/9oz hot smoked salmon 100g/3½oz frozen peas, defrosted 3 spring onions, trimmed and finely sliced sea salt and freshly ground black pepper Method Grease a 24cm/9½in, 3cm/1¼in deep quiche tin with vegetable spread.To make the pastry, put the flour, salt and vegetable spread into a food processor and pulse until the mixture resembles breadcrumbs. Add 80ml/2¾fl oz cold water to form a soft dough, pulsing briefly to combine. Take the dough out of the food processor, wrap in cling film and leave in the fridge to rest for 15 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Lightly dust a work surface with flour and roll the pastry out to the thickness of a £1 coin and 6cm/2½in larger than the diameter of the tin. Lay the pastry in the tin, pushing it into the edges, leaving the excess pastry hanging over the edge.Prick the pastry all over with a fork and line with baking paper. Add a layer of baking beans and bake blind for 15 minutes. Remove from the oven, lift out the paper and beans and return the pastry case to the oven for 10 minutes. Turn the oven down to 180C/160C Fan/Gas 4.Meanwhile, to make the filling, put a steamer over a saucepan of boiling water. Add the broccoli and asparagus and steam for 5 minutes. Drain well and leave to cool.Beat the eggs in a bowl with the milk and herbs and season well with salt and pepper.Arrange the broccoli and asparagus in the baked pastry case. Flake over the salmon and scatter over the peas and spring onions.Carefully pour the egg mixture over the salmon filling and bake in the oven for 30–35 minutes or until just set. Trim away the excess pastry with a sharp knife.Leave the quiche to cool slightly, then remove from the tin and cut into six slices. Grease a 24cm/9½in, 3cm/1¼in deep quiche tin with vegetable spread. Grease a 24cm/9½in, 3cm/1¼in deep quiche tin with vegetable spread. To make the pastry, put the flour, salt and vegetable spread into a food processor and pulse until the mixture resembles breadcrumbs. Add 80ml/2¾fl oz cold water to form a soft dough, pulsing briefly to combine. Take the dough out of the food processor, wrap in cling film and leave in the fridge to rest for 15 minutes. To make the pastry, put the flour, salt and vegetable spread into a food processor and pulse until the mixture resembles breadcrumbs. Add 80ml/2¾fl oz cold water to form a soft dough, pulsing briefly to combine. Take the dough out of the food processor, wrap in cling film and leave in the fridge to rest for 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Lightly dust a work surface with flour and roll the pastry out to the thickness of a £1 coin and 6cm/2½in larger than the diameter of the tin. Lay the pastry in the tin, pushing it into the edges, leaving the excess pastry hanging over the edge. Preheat the oven to 200C/180C Fan/Gas 6. Lightly dust a work surface with flour and roll the pastry out to the thickness of a £1 coin and 6cm/2½in larger than the diameter of the tin. Lay the pastry in the tin, pushing it into the edges, leaving the excess pastry hanging over the edge. Prick the pastry all over with a fork and line with baking paper. Add a layer of baking beans and bake blind for 15 minutes. Remove from the oven, lift out the paper and beans and return the pastry case to the oven for 10 minutes. Turn the oven down to 180C/160C Fan/Gas 4. Prick the pastry all over with a fork and line with baking paper. Add a layer of baking beans and bake blind for 15 minutes. Remove from the oven, lift out the paper and beans and return the pastry case to the oven for 10 minutes. Turn the oven down to 180C/160C Fan/Gas 4. Meanwhile, to make the filling, put a steamer over a saucepan of boiling water. Add the broccoli and asparagus and steam for 5 minutes. Drain well and leave to cool. Meanwhile, to make the filling, put a steamer over a saucepan of boiling water. Add the broccoli and asparagus and steam for 5 minutes. Drain well and leave to cool. Beat the eggs in a bowl with the milk and herbs and season well with salt and pepper. Beat the eggs in a bowl with the milk and herbs and season well with salt and pepper. Arrange the broccoli and asparagus in the baked pastry case. Flake over the salmon and scatter over the peas and spring onions. Arrange the broccoli and asparagus in the baked pastry case. Flake over the salmon and scatter over the peas and spring onions. Carefully pour the egg mixture over the salmon filling and bake in the oven for 30–35 minutes or until just set. Trim away the excess pastry with a sharp knife. Carefully pour the egg mixture over the salmon filling and bake in the oven for 30–35 minutes or until just set. Trim away the excess pastry with a sharp knife. Leave the quiche to cool slightly, then remove from the tin and cut into six slices. Leave the quiche to cool slightly, then remove from the tin and cut into six slices."
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} | aa4e78bfb878bcc62d68a200b01a01e73b89a843b3fb2424805893228e90ede8 | Tempura scallops and asparagus with ponzu dressing recipe
For the ponzu dressing, pour the mirin, soy sauce, vinegar and kombu into a small saucepan and bring to a simmer. Cook for three minutes, or until reduced by almost half, stirring occasionally. Remove the pan from the heat and leave to cool. When the liquid has cooled, remove the kombu and stir in the ponzu or lemon juice. (Add a little extra lemon juice if necessary just before serving – you want the dressing to taste very zingy.) Pour into individual dipping bowls and place on serving plates with slender lemon wedges. (Alternatively, put in a small bowl and place on a serving platter.) Add the spring onion and dried flaked chilli (if you like – not strictly authentic but a nice touch).Fill a large saucepan with enough water to go a third of the way up the sides. Bring to the boil over a high heat. Add the asparagus spears, cutting any particularly long or thick spears diagonally in half first. Return to the boil and cook for 1½ minutes, or until just tender. Drain in a colander under running water until cold. Pat dry with kitchen paper and set aside.Pat the scallops dry on kitchen paper. Pour 4cm/1½in of oil into a large, wide-based saucepan. Place over a medium heat and heat to 180C/350F using a cooking thermometer to check the temperature at all times. Alternatively, use an electric deep-fat fryer (CAUTION: Do not allow oil to overheat. Do not leave hot oil unattended.)To make the batter, put the cornflour, self-raising flour and sesame seeds into a large bowl and mix until thoroughly combined. Make a well in the centre. Whisk the egg yolk with half of the water in a separate bowl and gradually add to the flour mixture, using a whisk to draw the dry ingredients into the liquid. When the batter is thick, slowly whisk in the remaining liquid until the batter is just mixed. Don’t over-whisk or make the batter too smooth.If using medium or king scallops, cut in half horizontally through the middle. Leave small queen scallops whole. Drop 10-12 of the scallops or scallop pieces into the batter and turn until lightly coated. Working quickly, take one at a time with tongs or a couple of forks and drop gently into the hot oil. Keep the bowl close to your saucepan or fryer as the batter is thin and will drip off quite quickly. Drop the scallops into different areas of the pan so that they don’t get a chance to stick together.Once all the battered scallop pieces are in the oil, fry for 2–2 ½ minutes, or until pale golden-brown and very crisp. Keep an eye on the temperature of the oil so that it doesn’t overheat or cool too far. Use a heatproof slotted spoon to scoop up any bits of the batter that separate from the scallops and to nudge any scallops that stick to the bottom of the pan. They should all float as they fry.Remove the tempura scallops with the slotted spoon and drain on kitchen paper. Continue frying the remaining scallops in batches as above until they are all cooked. Add the asparagus to the batter, in batches if necessary, and cook as above for 1½-2 minutes, or until crisp. Drain on kitchen paper.Arrange the scallops and asparagus on the serving plates with the ponzu dressing and lemon wedges for garnish. Serve immediately. For the ponzu dressing, pour the mirin, soy sauce, vinegar and kombu into a small saucepan and bring to a simmer. Cook for three minutes, or until reduced by almost half, stirring occasionally. For the ponzu dressing, pour the mirin, soy sauce, vinegar and kombu into a small saucepan and bring to a simmer. Cook for three minutes, or until reduced by almost half, stirring occasionally. Remove the pan from the heat and leave to cool. When the liquid has cooled, remove the kombu and stir in the ponzu or lemon juice. (Add a little extra lemon juice if necessary just before serving – you want the dressing to taste very zingy.) Pour into individual dipping bowls and place on serving plates with slender lemon wedges. (Alternatively, put in a small bowl and place on a serving platter.) Add the spring onion and dried flaked chilli (if you like – not strictly authentic but a nice touch). Remove the pan from the heat and leave to cool. When the liquid has cooled, remove the kombu and stir in the ponzu or lemon juice. (Add a little extra lemon juice if necessary just before serving – you want the dressing to taste very zingy.) Pour into individual dipping bowls and place on serving plates with slender lemon wedges. (Alternatively, put in a small bowl and place on a serving platter.) Add the spring onion and dried flaked chilli (if you like – not strictly authentic but a nice touch). Fill a large saucepan with enough water to go a third of the way up the sides. Bring to the boil over a high heat. Add the asparagus spears, cutting any particularly long or thick spears diagonally in half first. Return to the boil and cook for 1½ minutes, or until just tender. Drain in a colander under running water until cold. Pat dry with kitchen paper and set aside. Fill a large saucepan with enough water to go a third of the way up the sides. Bring to the boil over a high heat. Add the asparagus spears, cutting any particularly long or thick spears diagonally in half first. Return to the boil and cook for 1½ minutes, or until just tender. Drain in a colander under running water until cold. Pat dry with kitchen paper and set aside. Pat the scallops dry on kitchen paper. Pour 4cm/1½in of oil into a large, wide-based saucepan. Place over a medium heat and heat to 180C/350F using a cooking thermometer to check the temperature at all times. Alternatively, use an electric deep-fat fryer (CAUTION: Do not allow oil to overheat. Do not leave hot oil unattended.) Pat the scallops dry on kitchen paper. Pour 4cm/1½in of oil into a large, wide-based saucepan. Place over a medium heat and heat to 180C/350F using a cooking thermometer to check the temperature at all times. Alternatively, use an electric deep-fat fryer (CAUTION: Do not allow oil to overheat. Do not leave hot oil unattended.) To make the batter, put the cornflour, self-raising flour and sesame seeds into a large bowl and mix until thoroughly combined. Make a well in the centre. Whisk the egg yolk with half of the water in a separate bowl and gradually add to the flour mixture, using a whisk to draw the dry ingredients into the liquid. When the batter is thick, slowly whisk in the remaining liquid until the batter is just mixed. Don’t over-whisk or make the batter too smooth. To make the batter, put the cornflour, self-raising flour and sesame seeds into a large bowl and mix until thoroughly combined. Make a well in the centre. Whisk the egg yolk with half of the water in a separate bowl and gradually add to the flour mixture, using a whisk to draw the dry ingredients into the liquid. When the batter is thick, slowly whisk in the remaining liquid until the batter is just mixed. Don’t over-whisk or make the batter too smooth. If using medium or king scallops, cut in half horizontally through the middle. Leave small queen scallops whole. Drop 10-12 of the scallops or scallop pieces into the batter and turn until lightly coated. If using medium or king scallops, cut in half horizontally through the middle. Leave small queen scallops whole. Drop 10-12 of the scallops or scallop pieces into the batter and turn until lightly coated. Working quickly, take one at a time with tongs or a couple of forks and drop gently into the hot oil. Keep the bowl close to your saucepan or fryer as the batter is thin and will drip off quite quickly. Drop the scallops into different areas of the pan so that they don’t get a chance to stick together. Working quickly, take one at a time with tongs or a couple of forks and drop gently into the hot oil. Keep the bowl close to your saucepan or fryer as the batter is thin and will drip off quite quickly. Drop the scallops into different areas of the pan so that they don’t get a chance to stick together. Once all the battered scallop pieces are in the oil, fry for 2–2 ½ minutes, or until pale golden-brown and very crisp. Keep an eye on the temperature of the oil so that it doesn’t overheat or cool too far. Use a heatproof slotted spoon to scoop up any bits of the batter that separate from the scallops and to nudge any scallops that stick to the bottom of the pan. They should all float as they fry. Once all the battered scallop pieces are in the oil, fry for 2–2 ½ minutes, or until pale golden-brown and very crisp. Keep an eye on the temperature of the oil so that it doesn’t overheat or cool too far. Use a heatproof slotted spoon to scoop up any bits of the batter that separate from the scallops and to nudge any scallops that stick to the bottom of the pan. They should all float as they fry. Remove the tempura scallops with the slotted spoon and drain on kitchen paper. Continue frying the remaining scallops in batches as above until they are all cooked. Add the asparagus to the batter, in batches if necessary, and cook as above for 1½-2 minutes, or until crisp. Drain on kitchen paper. Remove the tempura scallops with the slotted spoon and drain on kitchen paper. Continue frying the remaining scallops in batches as above until they are all cooked. Add the asparagus to the batter, in batches if necessary, and cook as above for 1½-2 minutes, or until crisp. Drain on kitchen paper. Arrange the scallops and asparagus on the serving plates with the ponzu dressing and lemon wedges for garnish. Serve immediately. Arrange the scallops and asparagus on the serving plates with the ponzu dressing and lemon wedges for garnish. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/tempura_scallops_and_24441",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tempura scallops and asparagus with ponzu dressing recipe",
"content": "For the ponzu dressing, pour the mirin, soy sauce, vinegar and kombu into a small saucepan and bring to a simmer. Cook for three minutes, or until reduced by almost half, stirring occasionally. Remove the pan from the heat and leave to cool. When the liquid has cooled, remove the kombu and stir in the ponzu or lemon juice. (Add a little extra lemon juice if necessary just before serving – you want the dressing to taste very zingy.) Pour into individual dipping bowls and place on serving plates with slender lemon wedges. (Alternatively, put in a small bowl and place on a serving platter.) Add the spring onion and dried flaked chilli (if you like – not strictly authentic but a nice touch).Fill a large saucepan with enough water to go a third of the way up the sides. Bring to the boil over a high heat. Add the asparagus spears, cutting any particularly long or thick spears diagonally in half first. Return to the boil and cook for 1½ minutes, or until just tender. Drain in a colander under running water until cold. Pat dry with kitchen paper and set aside.Pat the scallops dry on kitchen paper. Pour 4cm/1½in of oil into a large, wide-based saucepan. Place over a medium heat and heat to 180C/350F using a cooking thermometer to check the temperature at all times. Alternatively, use an electric deep-fat fryer (CAUTION: Do not allow oil to overheat. Do not leave hot oil unattended.)To make the batter, put the cornflour, self-raising flour and sesame seeds into a large bowl and mix until thoroughly combined. Make a well in the centre. Whisk the egg yolk with half of the water in a separate bowl and gradually add to the flour mixture, using a whisk to draw the dry ingredients into the liquid. When the batter is thick, slowly whisk in the remaining liquid until the batter is just mixed. Don’t over-whisk or make the batter too smooth.If using medium or king scallops, cut in half horizontally through the middle. Leave small queen scallops whole. Drop 10-12 of the scallops or scallop pieces into the batter and turn until lightly coated. Working quickly, take one at a time with tongs or a couple of forks and drop gently into the hot oil. Keep the bowl close to your saucepan or fryer as the batter is thin and will drip off quite quickly. Drop the scallops into different areas of the pan so that they don’t get a chance to stick together.Once all the battered scallop pieces are in the oil, fry for 2–2 ½ minutes, or until pale golden-brown and very crisp. Keep an eye on the temperature of the oil so that it doesn’t overheat or cool too far. Use a heatproof slotted spoon to scoop up any bits of the batter that separate from the scallops and to nudge any scallops that stick to the bottom of the pan. They should all float as they fry.Remove the tempura scallops with the slotted spoon and drain on kitchen paper. Continue frying the remaining scallops in batches as above until they are all cooked. Add the asparagus to the batter, in batches if necessary, and cook as above for 1½-2 minutes, or until crisp. Drain on kitchen paper.Arrange the scallops and asparagus on the serving plates with the ponzu dressing and lemon wedges for garnish. Serve immediately. For the ponzu dressing, pour the mirin, soy sauce, vinegar and kombu into a small saucepan and bring to a simmer. Cook for three minutes, or until reduced by almost half, stirring occasionally. For the ponzu dressing, pour the mirin, soy sauce, vinegar and kombu into a small saucepan and bring to a simmer. Cook for three minutes, or until reduced by almost half, stirring occasionally. Remove the pan from the heat and leave to cool. When the liquid has cooled, remove the kombu and stir in the ponzu or lemon juice. (Add a little extra lemon juice if necessary just before serving – you want the dressing to taste very zingy.) Pour into individual dipping bowls and place on serving plates with slender lemon wedges. (Alternatively, put in a small bowl and place on a serving platter.) Add the spring onion and dried flaked chilli (if you like – not strictly authentic but a nice touch). Remove the pan from the heat and leave to cool. When the liquid has cooled, remove the kombu and stir in the ponzu or lemon juice. (Add a little extra lemon juice if necessary just before serving – you want the dressing to taste very zingy.) Pour into individual dipping bowls and place on serving plates with slender lemon wedges. (Alternatively, put in a small bowl and place on a serving platter.) Add the spring onion and dried flaked chilli (if you like – not strictly authentic but a nice touch). Fill a large saucepan with enough water to go a third of the way up the sides. Bring to the boil over a high heat. Add the asparagus spears, cutting any particularly long or thick spears diagonally in half first. Return to the boil and cook for 1½ minutes, or until just tender. Drain in a colander under running water until cold. Pat dry with kitchen paper and set aside. Fill a large saucepan with enough water to go a third of the way up the sides. Bring to the boil over a high heat. Add the asparagus spears, cutting any particularly long or thick spears diagonally in half first. Return to the boil and cook for 1½ minutes, or until just tender. Drain in a colander under running water until cold. Pat dry with kitchen paper and set aside. Pat the scallops dry on kitchen paper. Pour 4cm/1½in of oil into a large, wide-based saucepan. Place over a medium heat and heat to 180C/350F using a cooking thermometer to check the temperature at all times. Alternatively, use an electric deep-fat fryer (CAUTION: Do not allow oil to overheat. Do not leave hot oil unattended.) Pat the scallops dry on kitchen paper. Pour 4cm/1½in of oil into a large, wide-based saucepan. Place over a medium heat and heat to 180C/350F using a cooking thermometer to check the temperature at all times. Alternatively, use an electric deep-fat fryer (CAUTION: Do not allow oil to overheat. Do not leave hot oil unattended.) To make the batter, put the cornflour, self-raising flour and sesame seeds into a large bowl and mix until thoroughly combined. Make a well in the centre. Whisk the egg yolk with half of the water in a separate bowl and gradually add to the flour mixture, using a whisk to draw the dry ingredients into the liquid. When the batter is thick, slowly whisk in the remaining liquid until the batter is just mixed. Don’t over-whisk or make the batter too smooth. To make the batter, put the cornflour, self-raising flour and sesame seeds into a large bowl and mix until thoroughly combined. Make a well in the centre. Whisk the egg yolk with half of the water in a separate bowl and gradually add to the flour mixture, using a whisk to draw the dry ingredients into the liquid. When the batter is thick, slowly whisk in the remaining liquid until the batter is just mixed. Don’t over-whisk or make the batter too smooth. If using medium or king scallops, cut in half horizontally through the middle. Leave small queen scallops whole. Drop 10-12 of the scallops or scallop pieces into the batter and turn until lightly coated. If using medium or king scallops, cut in half horizontally through the middle. Leave small queen scallops whole. Drop 10-12 of the scallops or scallop pieces into the batter and turn until lightly coated. Working quickly, take one at a time with tongs or a couple of forks and drop gently into the hot oil. Keep the bowl close to your saucepan or fryer as the batter is thin and will drip off quite quickly. Drop the scallops into different areas of the pan so that they don’t get a chance to stick together. Working quickly, take one at a time with tongs or a couple of forks and drop gently into the hot oil. Keep the bowl close to your saucepan or fryer as the batter is thin and will drip off quite quickly. Drop the scallops into different areas of the pan so that they don’t get a chance to stick together. Once all the battered scallop pieces are in the oil, fry for 2–2 ½ minutes, or until pale golden-brown and very crisp. Keep an eye on the temperature of the oil so that it doesn’t overheat or cool too far. Use a heatproof slotted spoon to scoop up any bits of the batter that separate from the scallops and to nudge any scallops that stick to the bottom of the pan. They should all float as they fry. Once all the battered scallop pieces are in the oil, fry for 2–2 ½ minutes, or until pale golden-brown and very crisp. Keep an eye on the temperature of the oil so that it doesn’t overheat or cool too far. Use a heatproof slotted spoon to scoop up any bits of the batter that separate from the scallops and to nudge any scallops that stick to the bottom of the pan. They should all float as they fry. Remove the tempura scallops with the slotted spoon and drain on kitchen paper. Continue frying the remaining scallops in batches as above until they are all cooked. Add the asparagus to the batter, in batches if necessary, and cook as above for 1½-2 minutes, or until crisp. Drain on kitchen paper. Remove the tempura scallops with the slotted spoon and drain on kitchen paper. Continue frying the remaining scallops in batches as above until they are all cooked. Add the asparagus to the batter, in batches if necessary, and cook as above for 1½-2 minutes, or until crisp. Drain on kitchen paper. Arrange the scallops and asparagus on the serving plates with the ponzu dressing and lemon wedges for garnish. Serve immediately. Arrange the scallops and asparagus on the serving plates with the ponzu dressing and lemon wedges for garnish. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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